I mixed romaine lettuce and ramp leaves and put them in a bowl under some vermicelli noodles. On top of that I put ribeye steak cubes that had been marinated in nước mắm and chili pepper flakes, creating a hot and peppery version of bún.
In the garden I planted Thai basil and beefsteak tomatoes. Microscopic parsley leaves are coming up from the seeds I planted a month ago, and at this rate they won’t be ready to eat until October. That will not do, considering how often I’ll need it as a garnish for Mediterranean dishes, so I added some more parsley that’s already grown. The onions and scallions are coming up as thin and fragile seedlings.
(Photo: Farmer’s market, Olney, Maryland.)
365 Days of Food 