Thursday, April 14, 2016

Winter cress

Winter cress, Barbarea vulgaris, waiting to be eaten, last night. I made a salad with Cara Cara oranges and thinly sliced red onion, and topped those with these beautiful and peppery early spring greens, foraged from the Red Hook Community Farm. The leaves are firm and the stems crunchy. The vinaigrette was fresh ginger, lime juice, sugar, fish sauce and a drop of sesame oil.


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