Now that summer is in full swing, gardens are following suit. I find myself wandering to my garden beds before almost every meal prep, snipping this, gathering that, filling my basket. After all, marinated Italian white beans need mint. Furthermore they have to be served on a bed of bitey arugula. Lettuces are necessary for a whole host of summer salads. Bok Choy works itself into almost every meal; a tossed salad with mulberries, a quinoa salad, marinated in lemon and oil then served in a pulled pork sandwich. Because I tend to put everything in my morning smoothie, in goes the extra Bok Choy. A vase of its tiny yellow flowers even sits on my counter.
Grilled peach arugula prosciutto pizza anyone? How about mulberry mojitos? Frosty cucumber mint brews straight from the garden? Purple basil blossoms seem to dot everything nowadays. Baby Italian kale sauteed with almonds and lemon zest makes a delicious side.
While my tomatoes, beets, and eggplant are at least a month from being ready, there is still plenty of produce to get crazy with right now. Our strawberries are so sweet that the only option is to eat them straight up, unadorned. I planted these beauties three years ago and have been impatiently waiting for them to produce. This year’s bumper crop has been much anticipated.
A Garden’s Fine Routine
It seems that summertime brings an interesting shift in routine. All winter, we walk the produce aisles, filling our carts with those cold-weather staples like potatoes, parsnips, and onions. Sweet Texas grapefruit and Cara Cara oranges notwithstanding, there isn’t the same olfactory allure to the produce. These dog-days are different. Right now, I wait to plan menus until after scoping out the farmers’ market and bringing home what catches my eye. Even more, what is ready in my backyard garden or my community garden makes all the difference as to what meals I make.
Harvest, then create. It seems backwards compared to wintertime ways. But I can’t help myself; cooking this way is truly satisfying! When purple or green cauliflower or oyster mushrooms somehow end up on my kitchen counter, my mind starts racing…grilled veggies, oyster mushroom crepes…the dishes start rolling out. Freshly slivered basil and freshly cut cilantro inspire me, so one only needs to eat and enjoy.
Summer bounty is a long awaited pleasure. In these cold climes, when the grey days call on us to light candles, listen to Bach, drink lavender lattes, and peruse seed catalogs; this is what we’ve been waiting all winter for.
I, for one, am taking full advantage.