Last night’s grilled fish is today’s lunch salad. Along with the fine cucumber, red onion, and dill salad a dear friend shared with us. A stop at the garden this morning to weed and water, rewarded us with the chive blossoms, parsley, and green onion we needed to season the grilled halibut salad, and borage flowers, with their cucumber-like flavor, to garnish the crunchy cuke salad. We are right in the middle of spring’s salad days.

 

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