Ready, Set, Action

After a rough and rocky spring weather season, we are now gearing up for the start of the summer season in the northern plains. Recent rains, accompanied by nasty storms, gave us green landscapes and pruned trees (not by choice!). The hail also had its way with some of our garden plants but the season is early so replanting is in process.

There are several milestones that kick off the change of seasons. Stalks of tart rhubarb promise pies and sauces in days ahead. Chives send out shooting stars of delicate purple flowers. Asparagus pokes through the ground with spears of tastiness. All of them demand patient waiting periods as their biological clocks promise to share their bounty in due time.

On stage for the earliest edibles from our garden are the greens. Grocery stores have made it possible to eat greens year round but there is nothing like a salad directly from our backyard. Our first official salad was small but mighty. Purple red oak leaves accented the soft green background of lettuce leaves. Spinach added a forest green hue and the red-veined sorrel leaves enhanced the subtle color palette. A sprinkling of dill sprigs and chive flowers completed the masterpiece. Summer on a plate, for sure.

The greens are the opening act for the garden show. Soon enough the green beans will make their entrance along with crunchy cucumbers and prolific zucchini. Peppers and tomatoes join the cast with their bold flavors. The herbs keep the show going with their tasty background support. Beets and carrots finish the final act with earthy goodness.

Gardening is hard work and I am super lucky to be married to a master gardener. My job is harvesting and cooking while my husband does the heavy lifting of planting and tending. It works best if we each stay in our lanes. My black thumb is the kiss of death to the growth and well-being of plants.

Our garden space is limited so there are many actors who do not make the cut. Cruciferous plants such as broccoli and cauliflower take up too much space and they have a propensity toward larval invasions. Melons and gourds also gobble up a lot of real estate so they have to be nixed. Peas seem to struggle in our plot so they lost their place in the rotation. Potatoes have stayed backstage for many years for various reasons and will probably remain so for the near future. And, the beautiful purple eggplant will forever remain offstage as I gag just thinking about them. It is the one vegetable I find distasteful.

It is time to dust off favorite garden veggie recipes as our garden season gears up. Most of the preparations are simple, letting the veggies shine on their own. I have yet to find a preparation for green beans that is better than simply boiling them and adding butter and salt. Sliced zucchini needs no more than a quick char on the grill followed by a drizzle of olive oil and topped with a sprinkling of parmesan cheese. And the glorious tomato is just fine sliced and served, no other bedazzlement needed.

Whether you have a garden or not, it is time to enjoy the show. Support your local farmer's market or head out back and grab a handful of greens. Your taste buds will thank you.