Artichoke; salad

Eastside Road, May 16, 2013—

VEGETARIAN TODAY, for no particular reason. Yesterday fast; today vegetarian. It can't hurt.

Especially when, after a couple of soft sweet artichokes from the garden, simply steamed until tender and eaten with lemon-juice-thinned mayonnaise, we have a green salad like this one.

And, in all truth, this is not an exceptional green salad; it's the usual one we eat nearly every evening. Locally farmed lettuces, and local garlic in the vinaigrette, made tonight with Alta's delicious quince vinegar. (There's a big set on our fruit trees just now: if it holds, I have to make quince vinegar this fall!)

Cheap Pinot grigio