Garden to Table

This season, the Chesapeake Bay Maritime Museum has started an heirloom garden, replete with beds representing carefully researched plants in five beds: herb, native, 17th century, 18th century, and 19th century. As my supervisor Kate put it, the garden is like "having salad on tap at the museum," or at least it is right now with the lettuces, kales, and mustard greens ripe for the picking! (Definitely a perk of being a staff member!)

So tonight for dinner I found a recipe to utilize the fresh mustard greens -- a curry dish with kidney beans. So after swinging by the museum to pick up so greens, I walked to the supermarket a block from my house and got the rest of the supplies.

The result: maybe it's not quite something to look at, but boy, was it delicious! And leftovers for lunch tomorrow! Mmmmm!