Life is full of many
simple pleasures: a dog’s ferociously wagging tail as you walk through the
door; that well-timed text of “I love you,” or, spotting the first crocus after
a dreadful winter. Then there is waiting for the seeds you have placed in small
cups filled with nutrient soil that you have kept warm and moist. A sprouting
of two nascent leaves brings a sense of satisfaction for a job well done, and thoughts
of hope. Finally, after 4 to 6 weeks of nurturing a tray full of the future the
time has come to let them loose – but still under a watchful eye.
It is amazing how a tiny
seed can flourish and grow to heights beyond my arm’s reach, never failing to
leave me awed. I spend the welcoming dawn these months in the garden – weeding,
snipping, watering, and yes, harvesting. In the last week, I have been able to
extract more than herbs and radishes from my yard -- the first haricot vert and
over-achieving zucchini have already made it back to the
kitchen. We have
feasted on salads strewn with sweet, yellow kale flowers. Always exciting are
the tomato plants, rife with flowers, and green, developing tomatoes that have
started to weigh down the stems, and I am not sure if I can wait until they
fully ripen – a plate of fried green ones may be in our very near future.
I don’t think I will ever get
over the wonder of how the miniscule seed of the husk tomato grows into a
bushy, prodigious supplier of my favorite summer treat. With each subsequent
year I invest in tending a garden, I have gotten better at germinating seeds and
preparing the earth for their arrival. I am now, so much more informed about
how to recognize unwanted weed, and do my best not to allow them to force out
the plants I really want.
The pleasure of the garden
is the pleasure it gives to all – it is just that simple.
Green Goddess Dressing –
yields approx. 3 cups
1-pound silken tofu
2-tablespoons olive oil
1-teaspoon lime zest
¼-cup fresh lime juice
2-tablespoons Dijon-style mustard
1-tablespoon fresh summer savory
¼-cup chopped chives
1-head spring garlic – roughly
⅛-cup fresh tarragon leaves
1-packed cup sorrel leaves – center
¼-teaspoon freshly ground black
Pinch of cayenne
Place the tofu in a sieve sitting
in a bowl, and let the tofu drain out its excessive water in the refrigerator
for 12 to 24 hours. Discard the water that the tofu has released.
Into the blender or food processor
place all the ingredients, and blend until completely smooth.