Sunday, January 23, 2011
After walking and running in the Phoenix Mountain Preserve for over 1 1/2 hours I get hungry. The Bok Choy is to the point that we have to eat it soon or it will be too late. I also added some of our dried figs from our Mission Fig tree, some of our gleaned pecans, some cheddar, marinated artichoke hearts and some almond slices. Sometimes you have to add things you did not grow. We all do the best we can. But it is good. The combination of fresh greens, crunchy pecans, and chewy figs with a homemade vinaigrette dressing is just about right. From the ground or growing in containers, or even on a window sill, anyone can do this.