It is only the end of the first week in June but I realized today that my morning ritual of walking the garden beds to see what will be on the day's menu has already begun. It feels early, which is ironic given all the frustration I experienced a few months ago due to the late start to the growing season! The choices are not as many as they will be in a month, but I love examining the plants, noting their progress and identifying the players in the evening's upcoming dinner theater.
Regularly appearing for our culinary entertainment are the ingredients for spring salads - radishes, arugula, baby lettuce and young scallions. Radish leaves are great additions to omelets.
|Chives in bloom|
Dill (so much dill), chives, mint and cilantro are character actors in eggs, salads and potato dishes.
Pea pods are coming fast and furious now, starring in stir fries and improv snacks (dip them in cottage cheese or hummus).
The rhubarb is tall and the leaves are enormous.Thick stalks of both green and red varieties are ready for center stage and we have been enjoying them in desserts and salads. Try honey roasted rhubarb, paired with goat cheese and walnuts over arugula, tossed with a light balsamic vinaigrette.
The most important task in the morning walk, however, is monitoring the strawberries. Red, plump and dancing in the breeze, there are too many others enamored by their charms (squirrels and slugs - I am watching you) and plotting to steal them away from the spotlight. Picked in the morning for breakfast and again in the evening for a late night performance, we will indulge ourselves while they last. Strawberries have too short of a run.
|Tomatillos - getting ready to take the culinary stage.|
Waiting in the wings are many more actors for my little play, but this is just Act One and they (and we) must wait for the next act before they become the center of attention.
See you in the garden,