A look at the picture tells the tale of tonight’s spring fare: a dozen ingredients- mostly grown here- that came together in another demonstration of Rachel making the most of so much.

A variation of a nicoise salad, presented on this plate in all its greenery is the following:

• A bed of young lettuce, comprised of Bibb, red, arugula, and romaine.
• Hard-boiled eggs, sliced in half length-wise,  from the backyard chickens.
• Asparagus spears, lightly steamed.
• Fava beans, lightly sauteed.
• Young onions, sliced in half and sauteed to the edge of translucence.
• Juvenile fingerling potatoes, boiled till soft.
• Olives, brine-cured. These were a gift from a Sicilian we met a week ago.
• Tuna, white albacore (ok, store-bought)
• Capers (also from the store)

Dress with extra virgin olive oil and balsamic vinaigrette. Toasted whole wheat bread rubbed with garlic and lightly drizzled with olive oil makes a delectable side. A glass of Merlot to accompany.

Altogether: delicious, filling, and symbolic of what can be done with a seemingly odd amalgam of backyard eats.

Oh, and in case there was any wonder: I am indeed a blessed man.