High up on the list of my favourite things is gathering from the garden and using my finds as inspiration for a meal. I love that. And it’s early, and there isn’t anything ready in the garden yet, but thankfully there is sorrel and dandelion greens in profusion. And a healthy clump of chives. And add to that the eggs collected daily. (Oh, if only I was an “egg person” and could enjoy an omelette, or indeed any kind of egg dish, then a collection like this could be a meal in itself. I’m serious, I really do regard my dislike of anything eggy as quite a handicap, but I don’t think there is any hope for me in that regard.) So the eggs go in the fridge and I turn the rest into this dish:
Pasta with sorrel pesto (sorrel, garlic, olive oil, roasted almonds) dandelion greens and mozzarella.
Not sure why I find this transformation from gatherings to meal so satisfying but I do. And I have so much more of this to look forward to as things begin to grow.