November: Winnowing

The first flakes of snow are falling in non-committal zig-zags, and my thumb-pad is chapped from rubbing tiny mouse-tooth lettuce seeds from their fluff.

The autumn-sown lettuce bloomed, and a warm, leisurely seasonal change kept the pale yellow flowers in good shape until they poofed like dandelions into ripe seedheads. I clipped the stalks like a bouquet, and hung them to dry completely. Now, as the daily chores in the garden shorten along with the daylight hours, I’m drinking tea and contemplating this organic exercise in the infinite cycles of the garden.

The spring lettuce from last year became this year’s crop, and the leftover seed replanted in late summer for salads now. This seed I’m rubbing from chaff will knit into next year’s garden, leapfrogging the leaves currently flourishing in the cold-frame. The braid of lettuce plantings continues on and on.

As gardeners tend toward the “busybody” nature, it’s damned tough to not have anything to do… but that’s what winnowing is for. Quieting the urge to dig, for now. Planting the seed of the work to come, and then sitting quietly as it germinates in good time. It’s a meditation, especially in these darkening days toward the solstice, to see the garden as a reminder of both presence and hope - the seed in your hand as the present, the plant it will become as future.

But all that’s much too big of a thought for today; today is for the small and quiet. Today is for the Earl Grey in my cup, and the window protecting me from the oncoming snow. Today is for the tiny, grey, mouse-tooth-shaped lettuce seed I’m pinching away from the fluff.

Today I’ll make a salad.

Late season greens, spiced walnuts, idiazabal cheese, mustard-lemon dressing

For the walnuts:

1 cup walnut halves
1 tablespoon butter
1 teaspoon water
1 teaspoon brown sugar
1/2 teaspoon garam masala
1/2 teaspoon salt

Toast the walnuts gently in a small skillet over medium-low heat, stirring constantly. After 4-5 minutes, they should smell toasty and darken slightly. Add the remaining ingredients and stir until walnuts are well-glazed and the liquid has mostly evaporated - another 2-3 minutes. Pour the walnuts onto a plate and carefully separate so they don’t all stick together as they cool. Let cool and set for 5 minutes while you assemble the rest of the salad.

For the dressing:

2 teaspoons dijon mustard
1 teaspoon honey
1 tablespoon fresh lemon juice, plus a little bit of fresh lemon zest (to taste)
1 teaspoon cider vinegar
1/2 teaspoon worcestershire sauce
1 teaspoon minced shallot
2 tablespoons grapeseed oil (or other neutral, light oil)

Combine all ingredients in the bottom of your salad bowl and whisk with a fork until reasonably smooth.

For the salad:

two big handfuls mixed greens and herbs - lettuce, arugula, chicories, fennel, parsley, etc.
a bit of idiazabal (or other hard goat’s cheese) coarsely grated or shaved

Pile the greens onto your prepared dressing in your salad bowl. Toss until dressed appropriately. Sprinkle with walnuts and cheese. A fried egg on top is also nice.