Today in the garden, we’re keeping it fast and fresh.
First things first: we’ve got to pay our dues! Before we eat, we head over to the coop to drop off some veggie scraps for our favorite ladies. Think of it as a trade deal: we give them the crunchy leftovers from our morning harvest, and they give us the gold—perfect, sun-yolk eggs.
We’re using the last of the winter “bravehearts”—those dark, earthy cabbage leaves—left uncooked for that sophisticated bitter note, spring onion leaves for a sharp kick and dried local raspberries for a sweet, chewy surprise. Some Black cabbage chips for a salty, earthy snap. To tie this wild mix together, we drizzle over a goat blue cheese dressing—creamy, punchy, and a little bit “funky.”. . It’s the perfect contrast to the earthy greens.
Then comes the main event: the poached egg. A quick swirl in the water, a delicate drop, and it’s ready to crown our veggie bed.
Lunch is served! The poached egg sits perfectly on its bed of greens, drizzled with that lovely blue cheese sauce. One poke and the golden yolk cascades down: It’s a messy, beautiful mix of earth, cream, and crunch.
This is how we do spring in the garden!