04.06.20 Mizuna Flowers

In the spirit of keeping things fresh when feeling slightly cooped up, I spent some time with my radiant mizuna plant. Soaking up every inch of rain in this unusual week of April showers, she is most definitely blooming. And I, who want to enjoy more of her greens for salads, harvested every flower I could find. On any other day, when I could actually go somewhere or actually visit friends, the plucked flowers would head straight for the compost pile. But, these are unique days when everything we grow feels precious. So, off to experimenting I went. I whisked together 1 part lime juice to 2 parts olive oil, a 1/4 tsp of salt and the finely chopped mizuna flowers. This peppery, tangy dipping sauce should complement dinner well. The rest will get poured on our salads tomorrow.