I woke up this morning with the delicate pitter-patter of raindrops on the window and imagined Ted Hutten dancing gleefully in his fields. The perfume of thyme and lavender, fresh and wet, wafted in through the kitchen window as I sleepily pulled out a box of strawberries. I ate half the box then chopped up the rest and dressed them as follows:
- ¼ C. Vegetable Oil
- 1Tbsp. Blueberry vinegar (from Boates – sold at Local Source, or the Seaport Farmer’s Market)
- 1Tbsp. Maple syrup
- ½ tsp. Green peppercorns (freshly ground)
- pinch sea salt
Emulsify the ingredients by whisking together with a fork.
From the garden I chose what seemed fragrant and eager to be picked.
- 4-5 lavender buds
- Chive flowers
- And if I had roses in my garden, I would have plucked them too
Chop the herbs finely and add them to the vinaigrette. Cover the strawberries with the mixture and let it all mingle for a few hours before eating it with a barbequed white fish.