So far we've had a gorgeous June with just-warm-enough temps and lots of sun (with the exception of today, but our gardens desperately needed the rain!) Olive has been DYING to swim in my Aunt and Uncle's pond, and finally got a chance to on Monday. I, on the other hand, just waded in up to my knees. ;-) The garden is still producing asparagus, rhubarb and chives, while the woods are giving us the gift of wood sorrel, mushrooms, nettles and even a few ramps still! The fields could not be more beautiful with sweet buttercups and purple lupines-- my favorites from childhood. <3
Potato Salad with Truffle Oil, Wood Sorrel and Chives
List of Ingredients (sorry I don't do recipes, but encourage you to taste, feel and smell your way through this!):
New, baby potatoes
Course Sea Salt (salt water when potatoes are boiling-- add more to taste post)
EVO (extra-virgin olive oil- I use a generous amount)
Balsamic Vinegar (splash)
White Truffle Oil (a little goes a long way)
Smoked crack pepper
Course Sea Salt
Wood Sorrel (has a nice lemony flavor)
Chives
Chive flowers (edible and a little sweet)
Violets (edible and a little spicy)
Serve slightly warm or room tempurature
HAVE FUN!
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