Today the temperatures hit 20°C and the sun was shining, it was warm enough to be outside and the thought, that maybe we are going to have a summer, made a tentative appearance in my mind. My favourite corner shop had loads of fresh, colourful fruits, vegetables, as well as fresh bread and big bunches of mint, dill, basil and flat leaf parsley and to my surprise some sour plums that I will use to make a recipe on the novice gardener’s blog.
And so I planned a simple summer lunch: red lettuce leaf salad topped with the summer’s first watermelon balls and common scurvy grass leaves (Cochlearia oficinalis) (in the plant pot picture below). I bought it during a raid on the local organic nursery. Common scurvy grass, is chockful of Vitamin C, and used to be taken on long ship journeys to combat scurvy. The plant was also served as a tea and used as a home remedy to treat gout and rheumatoid arthritis. Scurvygrass is slightly bitter, it tastes sharp and mustardy, and has a wasabi edge to it and it really complimented the luscious balls of watermelon in the salad.
Seasoning was simply a couple of drizzles of lemon olive oil (all natural with no synthetic flavourings) and balsamic vinegar and of course some freshly ground salt and black pepper.
We also had some tiny sliced Persian cucumbers (worth hunting these down they are far superior to their larger cousins), fresh herbs served on a side-plate, Turkish style bread and Bulgarian Feta. I believe it may at last be summer.
Information on scurvy grass from the following website http://www.natur-lexikon.com/Texte/MZ/003/00222-Loeffelkraut/MZ00222-loeffelkraut.html