It’s that time of year when small miracles come out of the garden.
It’s that time of year when I’m a total snob in the grocery store, self-righteously pushing my cart past the greens, carrots and peas because (sniff) I have my own thank you very much.
I gave peas a chance and as usual I’m glad I did. There’s nothing like them. True, it’s a lot of work for a small yield, but shelling peas is almost as satisfying as eating them. And as for eating, I’ve been observing and I noticed that as a side dish, you really don’t consume more than a serving spoon of peas at a dinner sitting. A little is enough. And when you picked them twenty minutes ago, blanched them for 30 seconds and served them with a pat of butter and a little salt and pepper, it’s plenty.
Now you know what else is awesome? Swiss chard. I’ve never grown it before and frankly, where the hell have I been? I picked yellow and pink because hey, if vegetables come in yellow and pink, you should grow them. And it is a snap. Sow. Grow. Pick. Wash. Chop or don’t chop. Saute in a bunch of garlic cloves, olive oil, butter, salt and pepper until wilted. Add a little chicken broth, cover and braise. Flush proudly when your husband drinks the pot liquor and demands, “grow more.”
Oh, by the way, these turkey-veggie meatballs are a knock-off the famous Martha Stewart meat loaf recipe. It’s a great way to get rid of any leftover steamed broccoli or cauliflower, or both. Carrots, celery, onion, garlic…throw it all in there.
It’s the most wonderful time of the year.