Bounty

I’ve got watercress, chervil, and mint to go into my wild rice salad for tomorrow’s picnic, to be flavored with a garlicky Dijon and lemon vinaigrette. And for the fresh fig tart—some tangled thyme, bacon, onions to carmelize, and goat cheese.

I must run to the farmers market now for pimientos de Padron, a wicked orange-zest scone, and more plums for our favorite plum pistachio salad with mixed greens. Maybe some heirloom tomatoes and sausage for pasta sauce. No more olallieberry jam this week; it’s too addictive (and there's just a dab left from before).

I love this time of year when the weather behaves, the light slowly turning gold.

image: Cooked Wild Rice, ElinorD