Eating (very) local

The garden grows slowly. Tiny lettuces, broccoli leaves, and carrot tops are nowhere near harvest, but a few things are actually ready for the table: I pulled my first radish today (and ate it in the kitchen: spicy and crisp), and the cilantro has just enough leaves to sprinkle a few over tomato salad.

We also have large, rumpled bushes of chives that were already here when we moved in. They have lots of purple flowers, but plenty of usable stems if you pick through them. I've used them on salad, eggs, and over chicken. The easiest way I've found to mince herbs is with kitchen scissors.