No, not our barn cats! It was a cucumber and a zucchini that Isaac presented me with today—the first of the garden (and one of the occasional privileges of being the boss).
We are hitting our stride—summer is here (notwithstanding that the sun and temperature belie this). With a little steadier pace and a little less hectic daily activity, I’ve shunned my poor, ‘grab a carb on the go’ eating habit and returned to what I love—foraging the garden for my dinner.
The cuke and dill salad and the sautéed zucchini with garlic scapes were the perfect accompaniments to my fresh fish dinner. It wasn’t recipe directed or grocery list driven—it happened because that’s what was garden ready. I love improvising each night. Many times that will include a piece of cheese that I rescued from the cheese house refrigerator.
It is truly a privilege to eat the fruits of our collective labor. Sometimes people take our ability to grow for granted—but most (CAP members) are as awed by it all as I am—the magnificent spirals of the Romanesco broccoli, iridescent red and green color of the radicchio, the sensational taste of the roasted turnips and the delicate flavor of the golden (not old!) snap peas jazz me like you can’t believe.
Eating ‘local’ these days is hardly a challenge as we head into the peak growing period—My advice is to slow down, savor the ingredients and be sure to squirrel some away for winter!
-Lisa
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