It was a late season for planting at Poison Ivy Acres but tonight, finally, it was time for one of the great pleasures of being a gardener. This evening I could walk into the veggie garden for the first time this year and say, “What’s for dinner?”
OK, yes, I could have asked that earlier in the spring but I wouldn’t have gotten an answer. Tonight, the answer was this: baby pak choi, baby Tuscan kale, broccoli leaves, arugula and nasturtiums. Yay!
The arugula and nasturtiums went into the salad, but the other greens were put into a stir fry. Since Dan needed some Italian-style comfort food tonight, however, that stir fry did not go in an Asian direction. Instead, I combined all the greens with garlic, olive oil, salt and pepper and garnished with Parmesan cheese.
Although people usually think of Asian seasons with stir-fry, the truth is that you can go into any direction. The seasonings alone make this dish lean Italian, Greek, Spanish, Mexican or Asian… or toward other cultural trations to the North, South, East or West.