We liked it so much I made it again
Ah, the beauty of the spring garden!
Of course as I type this MY spring gardens have barely budged past the crocuses: my forsythia stubbornly remains closed, the daffodils up but not blooming. So what could I possibly be talking about then? Ah. The gleanings of the greenhouse of course.
I made a pizza recently as a side dish to whatever bigger better thing I was serving. I cannot remember what that bigger dish was but it was probably some meat. But the pizza: we keep talking about it! Why? It was covered with spring onions. Spring onions, parsley and thyme; chopped chives. Olive oil, sea salt, pepper. That is it. No cheese, no tomatoes. Wrinkling her nose, our daughter, who is onion-phobic thanks to being served some commercial pizza, said she absolutely would not eat a green pizza. “But it’s not bitter,” we told her. “It’s actually sweet, kiddo: just trust us and try it.” She did, and she loved it.
Many things out of the ground right now are heartbreakingly sweet. Parsnips, carrots, leeks, multiplier onions, spring (overwintered seed) onions or onion sets; lettuces, turnip greens, arugula. Without the goosing that the heat of a hot spring day gives them, these goodies, biennials all, are sweet tasting. Once the heat hits them, they react with a “touche-pas” bitterness that keeps everyone from eating them: their goal now is seed production, so it does them no good at all to be attractively delicious.
Eating-wise, this is becoming my favorite season.