I was recently introduced to salad burnett, a lovely perennial herb with dainty leaves that smell and taste like cucumbers. The sensation of tasting cucumber without simultaneously experiencing its cool, watery texture was delightful enough, but pairing this with other seasonal flavors in a market salad had me swooning at the kitchen counter. A mate worth remembering was mint; no surprise there -- cucumber and mint feature together all the time. However, with mint and cucumber flavors present and cucumber texture absent, I couldn't tell where the cucumber ended and the mint began. The ingredients in this positively aphrodisiacal salad: Salad burnett from the Damayan Project's Lichgate Garden, lettuce from Turkey Hill Farm, fresh chevre from Sweetgrass Dairy, golden beets from Crescent Moon Organics, and nasturtiums, chives, mints, and garlic chives from our garden, all fluffed up and barely dressed with a simple red-wine vinaigrette.
p.s. Get your own burnett.
Today Burnett shimmied up to Bill Conrad's strawberries and Sweetgrass's fresh chevre, and they drizzled themselves with a balsamic reduction. I didn't mind at all.