urban greens in Kitsilano: moose roast sliced warm on a bed of greens with orange mint and wild ginger dressing

With the garden producing outstanding greens ideas for supper become salad centric.  The lettuce above is called Farmers Market Lettuce Blend from Renee's Garden seed company, comprised of  Little Gem, Tango, Outredgeous and Cimarron. Such a treat after grocery store lettuce all winter.  Tender and robust at the same time. 

The orange mint in pots is pretty and ready for cutting.  I'll use some in a dressing along with wild ginger root picked on a recent hike.
Wild ginger grows in shaded forests and their flowers are quite unusual.  Just peek under the deep green leaves.  Use the roots not the leaves.  After picking keep roots soaking in shallow water until using or dry for later use.

The moose roast below is a gift from the family hunter and will be braised in organic beer.

Time to snip herbs from the garden, yet another thrill.

To make a roast rub:
Minced  2 green onions, large bunch of orange mint,  3 fresh thyme and oregano sprigs and add it to a small bowl with 1/3c Dijon mustard. Set aside.  Season roast with salt and pepper and brown on all sides in a heavy bottom fry pan.

I use a combination of grapeseed oil for it's high smoke point and clarified butter to brown the roast in. 
Peel and slice large white onion and place in bottom of large dutch oven.
Remove the roast from fry pan and place on the bed of onion slices.  Spread the wet mustard and herb paste over the roast.  Pour one bottle of good organic beer and cover with lid.  Braise in 325 F oven for 1 1/2 hours or until tender.  Let set.  Remove the butchers twine and slice thinly. Spoon broth over the sliced meat.

to be continued.... meanwhile

go be delicious