Interesting: I hadn’t intended for two weeks to pass between postings. Could it be a long weekend, a new greenhouse, the end of school or something else life-changing and/or burdensome that I can blame for the radio silence? Eh, well, check off “all of the above.” Ahem.
I am appreciating the garden just now. Surely, if you home-grow, you work mainly from famine to feast on any one vegetable, and no matter how you try to time it, those famines/feasts between vegetables seem to work in concert with each other. Everything must somehow ripen jointly. (Must work on this, says the Machiavelli in me. Where are my garden puppet strings.)
But the other wonderment that has occurred to me as a gardener is that almost every vegetable can be eaten at any point of its growth. Why wait for the proper harvest? My gluttonous binges on perfectly-ripe vegetables are tempered by the not-insignificant fact that I am Impatient. (Yes, capital-I.) So when I first see the (first of the garden to ripen) English (or shell) peas, I am eager to pull off a few to eat as mange-touts, or snow peas. Why not. My labor, my benefit.
And so it is that these young peas are joined with the everbearing asparagus (maybe a month left to go for my daily raids), some fresh favas (greenhouse-grown, pulled from the spots of the first “done” October-planted lettuces), the newest spring onions, and the current representative of the garlic crop (the scapes). Everything is really flipping seasonal here. Why not a pilaf, with some (effing) garden mint and thyme and a pinch of pantry cardamom and cinnamon, thank you Nigel Slater for the inspiration (a pilaf of asparagus, fava beans and mint from his inimitable Tender).
I think often of capturing these meals. But they are a dime a dozen here, frankly; why brag. My point in all of it is to get it to be de rigeur for YOU. (Tell me: is it working?)