Kitchen Garden

Discarding Recipes

Blue Spruce tree, April 27, 2021.

As we enter the spring harvest season the food we prepare in the kitchen gets different. There is an improvised quality to everything because in turning away from the pantry, ice box and freezer, fresh ingredients are incorporated into most every meal. It creates variation and deliciousness.

Our dinner stir fry included Bok Choy, cutting celery and spring garlic. This morning’s breakfast was a pan casserole using leftover rice, Kogi and Broccoli Raab. All of these vegetables were from our spring share at the farm. I take advantage of their high tunnels for early greens.

On my daily garden walkabout I checked under the row cover and everything’s doing well. In fact, it is some of the best-looking lettuce I remember growing. I need to learn to grow better lettuce and after a couple of days, it looks promising for this year.

I cut back the dead leaves from the recent frost on broccoli, kale and collards yesterday. They all are regenerating and ultimately survived the frost. I added mustard greens to the row and will wait until after last frost to add chard plants. looks like there will be no shortage of kitchen greens.

The frost killed most of a row of yellow onions so I replanted. This morning the new starts look well. Onions are such an important part of our cuisine, they warrant careful attention.

Celery, leeks, and a patch of spring onions survived transplant and I need to mulch. The lawn is at a point to mow: the first clippings will mulch the celery. There are never enough grass clippings.

Like last night’s stir fry the recipe book is out the window as we live in each moment. I’ve been cooking enough to know what to do, which ingredients to leverage in our cuisine. An anthropologist might be able to describe what I do better. I don’t feel any urge to do much that doesn’t come naturally and based on long learning. Don’t need recipes for that.