On Saturday, I picked leeks, carrots, onions, chard, mustard greens and spinach for Easter dinner on Sunday. My Easter basket was full.
For Easter Sunday, Nancy made a Daffodil punch and I made Sangria.
Sunday’s dinner was beef brisket cooked with leeks, carrots and a jar of canned tomatoes. The full dish was very colorful heading into the oven. The brisket was slow cooked about four hours, (and could have used more time). Then I pureed the vegetables and combined with the liquid from the pan to create a rich, red sauce (like a ragout) that was served with polenta.
I made a spinach salad mixed with red merlot lettuce, grapefruit and strawberries tossed with a citrus dressing. I had two loaves of homemade bread — the boule recipe from “Artisan Bread in Five Minutes a Day.”
Nancy’s excellent Bundt Cake was served for dessert. A fine dinner and a great day, with lots of sun and poppies out in bloom.
Dale Dougherty 