Here’s where I offer a meek apology for the recent silence. Dan and I are about to embark on a pretty big life change, and it’s been hard to think about anything else, much less cook. Which explains the sudden prevalence of salads for dinner. (If the sun ever came out again, we’d be eating grilled vegetables for dinner, too, but the atmosphere seems determined to keep it April-like for the whole summer.) Above are two shots of a zingy dinner salad from the weekend, featuring our own homegrown spicy salad greens, peas, and baby beets. We ate it along with some slices of fresh wheat-and-rye bread from Dan’s hearth baking class, slathered with creamy chèvre from Vermont Butter & Cheese.

I am happy to report, too, that the pickled mustard greens we made the other day are delicious — tangy-hot with just a bit of subtle sweetness. We’ve been having them with leftover sesame noodles, and the two are a perfect pair.