We've had an incredible Spring rise from the dirt here on Minnow Creek Lane -- the wisteria is in full bloom, arching over our stone patio. The jewel pink roses I inherited have begun to blossom, and the blushing peonies have opened their pom pom eyes. We've been eating gorgeous greens for over a month now - Bordeaux Spinach, with its red-wine stems, sautéed over toast and topped with a poached egg; Roquette Arugula pureed with walnuts, garlic, and parmesan for a refreshing pesto; French Sorrel gratineed with potatoes, cream and gruyere; baby Valmaine Romaine tossed in a mustard vinaigrette and topped with blackened Coho Salmon; Lacinato Kale stewed with shallots and finished with apple cider butter; baby Rainbow Chards with sesame soy glaze over soba noodles; and countless mixed green salads with garden radishes and a simple vinaigrette. I'm thankful this season for the distraction of an armful of greens and thinnings. Greens are good for the body, but lately, they've been feeding my soul.
I packed the last of the peas today. An enormous unshelled bag yielded a meager 2 cups of tender green pearls. It crossed my mind the whole 'grow your own pea' thing may be more work than it's worth, but then I pictured them dressed with butter on the Thanksgiving table, and looking perky in a February risotto, reminding me that spring will eventually come. Not to mention the multiple pea adorned meals (pea carbonara with pancetta, pea & fava bean favenade, minty pea soup) we've already enjoyed. They're worth the work. So into the freezer they go, smothered by a vacuum seal, my new country woman "tool". Yes, a vacuum sealer. I actually wished for such a thing for my birthday this year. Toto, we're not in Manhattan anymore. Last year my wish was to get the heck out of the city (silently, as I blew out the candle that rounded out our 'reconstituted emulsified codfish, raw razor clam with cinnamon oil, watermelon cum beef carpaccio" avant-garde meal at Mugaritz in Spain. It was terrible. At the height of gastronomic experience, all I wanted was something simple... to eat, and to live by). I had no idea then, how fast we could make both happen.