In honor of yesterday’s equinox, I hurried home from work and Garth and I cooked dinner together, with a bit of prep done by him while I was still at work.

I had previously purchased some lamb chops from Skagit River Ranch with a spring celebration meal in mind, so Garth thawed them and rubbed with fresh rosemary and thyme from the garden, and some basil from a pesto cube that I had put in the freezer in September or so. When I got home I took out some bread dough from my new bible, Artisan Bread in 5 Minutes a Day. I started cooking some of our homegrown Scarlet Emperor beans for the delicious scarlet runner beans with farro risotto and saffron.
We went outside and picked a few leaves from each of our lettuces that overwintered. We also got a nice tall leek that was a fall planting that survived the winter well, and some Merida overwintering carrots (but none as nice as this one). I sliced up the leek plus some farmers’ market garlic for the risotto, and while it was pressure-cooking (I even mostly followed the recipe!) we assembled a lovely salad of lettuce from our garden as well as that from another Kitsap farmer, with our carrots, plus a homemade dressing of olive oil hand-imported from California with vinegar and farmers’ market garlic.


Equinox salad closeup, apparently, originally uploaded by laurenipsum.

The lamb chops rested while we ate salad, and then we had the farro & homegrown beans in a bowl with chops on top.

Welcome, spring! We missed you.

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