It’s early June, mid-week and it’s raining. I’m working at a nice pace then my belly rumbles much like a mild Spring thunderstorm. I check the time, it’s 1:30, I worked through lunch. I forage a little and find bulgur wheat in the refrigerator that had been soaked a day or two ago. I decide to use that as my base meal and head to the garden for fresh herbs and a little bit of baby spinach; basically the tail end of what I planted early on. It survived a little longer due to a cool Spring. I picked basil, parsley, dill, lemon thyme and a tiny sprig of rosemary and of course spinach.
At this point I’m pretty wet and have a hefty handful of fresh greens so I head back indoors to put together my garden masterpiece of the day. I cleaned and chopped up the greens and added them to the bulgur wheat along with my own sprouted lentils, chickpeas and Himalayan pink salt (my favorite since it contains 84 essential minerals), a few grinds of black pepper from the pepper mill, olive oil and a splash of balsamic vinegar.
I sat quietly savoring each bite only stopping when every morsel was gone.
My lunch from the garden was perfect and next time perhaps the weather will be dry enough for me to enjoy lunch while watching my garden grow!