For the mixed garden salad: I took a bowl out into the garden to see what I could forage. I came back with: a couple of young rainbow chard/perpetual spinach leaves, some curly kale, some fathen (weed, also known as lamb's quarters), chickweed, stems of broccoli flowers, parsley, NZ spinach, nasturtium leaves, a few fat pea pods, flowers of calendula, pansy and nasturtium. To prepare, I washed everything, fairly finely diced the chard, perpetual spinach and kale, and tossed them together. I stripped the leaves from the NZ spinach and fathen, and chopped both, and added them together with the diced nasturtium leaves and parsley, and tossed. I then layered on the chickweed, brocc flowers (I stripped them because the stems had become tough, but I usually would add them whole or chopped a bit), and then petals of calendula. I sprinkled on the peas stripped from their pods, and garnished with the other flowers.
Bread rolls: I haven't made "normal" (gluten containing) bread in ages. Normally I would triple-rise it for best results, with the first rising overnight, but this time I chose not to. I should have, as the rolls were a bit denser than I would have liked, but tasty all the same. I'll post instructions for bread making soon. These were served with the homemade cultured butter, which was a hit.
Other: Slices of fresh cucumber and tomato rounded out the meal nicely. I could have served various pickles too, but we had more than enough food. It was all greatly enjoyed!
So nice to share our blessings and bounty with others, and to enjoy fellowship over a meal of good, real food.