Chard, sorrel, spinach, and lots of herbs.
After harvesting from the garden early this morning, I puttered around the kitchen this afternoon, setting the table and cooking salad with goat cheese and roasted and pickled beets, sweet potatoes with sage butter, lamb chops with mint sauce, and chard/sorrel gratins. We capped off the evening with cheese cake with Farm Dover blackberry sauce. Good dinner. Good friends.