Since retiring on Tuesday there has been one good day to work outside.
Tuesday and Wednesday were cool and dark with scattered showers. I read two books, reworked the family budget, and spent most of my time indoors.
Thursday was a glorious spring day when I measured and cleared the remaining three garden plots and planned the sequence of events and layouts. Today looks equally nice and an opportunity to start direct seeding and planting from the greenhouse.
This year may be the best yet start to the garden. I’m hopeful even though a lot of weeding and combating pests lies ahead.
There will be spring garlic from the volunteer patch and arugula planted March 2 is ready to harvest. I’m reviewing cook books for ideas, seeking a spring pasta dish as a chance to combine fresh arugula and last season’s garlic. Repetition is anathema to having a kitchen garden so a key ingredient will be spontaneity.
Mario Batali has a recipe using fresh mushrooms cooked in sweet vermouth with ten cloves of garlic. It sounds good. I have the garlic, but no vermouth and only canned mushrooms from the wholesale club. A recipe I remember from television is Jaime Oliver and Gennaro Contaldo making pasta using wild rocket they found growing in London. The spontaneity of their process is more what I’m after. Deborah Madison has a recipe called spaghetti with overgrown arugula and sheep’s milk ricotta. It’s closest to the ingredients on hand. Where our ice box is lacking and could improve is by having some pecorino or any kind of ricotta cheese. I make this once a year, so I’m in no hurry to get into the kitchen. Because of the coronavirus pandemic, I’ll use whatever ingredients are on hand.
Another spring-use-it-up recipe is a quick version of eggplant Parmesan. When the eggplant harvest comes in, I cut large ones into half-inch disks, roast and freeze them. Every so often I get fresh mozzarella pre-cut in disks from the wholesale club. Canned tomatoes are always in abundance and these three things together make a dish.
Make a simple tomato sauce using canned tomatoes (reserving the juice for soup), basil, dried onions and dried garlic. Whatever you like is fine, even a prepared pasta sauce. Place a few tablespoons of tomato sauce to coat the bottom of the baking dish. Seat frozen eggplant disks in the sauce and cover them with more sauce. Next, a disk of fresh mozzarella on each piece of eggplant. Sprinkle Parmesan cheese over the top and bake in a 400 degree oven on the low-middle shelf. It’s ready as soon as the mozzarella begins to brown. I usually make individual servings in small baking dishes.
A last spring tradition for today is vegetable soup using fresh greens and whatever is in the freezer that needs using up. I always begin with onions, carrots, celery and bay leaves. Key ingredients were a bunch of fresh greens roughly chopped, a quart of canned tomatoes, two quarts of vegetable broth, frozen sweet corn, frozen grated zucchini, and a quarter cup each of dried lentils and barley. There are few rules other than starting with mirepoix and whatever diners like and needs to be used up. It made about a gallon of soup.
Living with a kitchen garden is the center of so much. When arugula, garlic and spring onions start to come in we are ready to break the long winter absence of fresh vegetables.