With the thaw comes the discovery of various forgotten or hidden treasures in the garden that have made it through the winter unscathed. A week ago, on the first nice Saturday of the year, I was out there turning compost into beds and unearthing a remarkable variety of things- not all of which were expected. We leave parsnips until March so there’s something to enjoy before the first greens come up, and there were some carrots in the parsnip bed as well. A few of the deeper potatoes made it, un-mulched, and the leeks always soldier through in pretty good shape. Some red onions also survived alongside the leeks, there were a couple each of turnips and black radishes in another bed, and somehow I missed a chioggia beet that was also OK after a little trimming.
Along with the last of our garlic–and some thyme and rosemary–I made a simple dish to celebrate all these noble survivors.
While these roasted in the oven, I vacuum-sealed a couple of boneless ribeyes and dropped them into 52˚ water for an hour, then seared them in a little smoked duck fat.
And I also made a green mash with dandelion greens, ume plum, garlic, olive oil, and lemon juice- because nothing loves a steak like some bitter green mash with a little mustard on the side.