Blessed

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 leaves

¼-cup chopped chives

1-head spring garlic – roughly chopped

⅛-cup fresh tarragon leaves

1-packed cup sorrel leaves – center rib removed

2-teaspoons salt

¼-teaspoon freshly ground black pepper

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.

Store in the refrigerator for up to 2 weeks.

On the Cob

Okay, I am digging this summer season so much, and I cannot express how glad I am that we are not suffering the cold, soggy reality that was last year at this time. Not only is it amazing what a year will bring might this year be full of miracles – I have eaten cherries sooner than ever before granted seemingly at the cost of the shortest fiddlehead fern season ever. Though today, on my run to the market to drop off my compostibles a single stall had them spiraled up. Corn is in from south Jersey in June!!

Granted, not as girthed as they will be in the weeks to come those sweet white kernels were fully developed all the way to its tip just waiting. Now, you know I absolutely bought some, and let lunch be three cobs of corn stripped of its husk and silks and then consumed. No, cooking just baked in the nascent heat and light of the bourgeoning season. This day clear delineates, a shift for me, to a diet that is going to raw. While a sugar snap or shelling pea might get a bath of boiling water corn, tomatoes, zucchini are all serve au natural. Firstly, it is getting too hot in my kitchen to do more than heat up water for my morning brew. Then all these vegetables are edible uncooked – so why brother to do more then make a great dressing and serve. Though don’t I am converting a vegan, raw diet because there are scheduled bar-b-ques in the coming months where slabs, butts and wings will be bathed in smoke. Mother Nature in all her glory gives us the clues how to eat – on those hot, hazy, humid days a cool, caloric light meal does a body good. And, getting the first niblets of the season does put a smile to one’s face.







Vanilla Infused Dressing - yields approx. 1-1/4 cup
1/4 cup champagne or white balsamic vinegar
1/2 cup fresh lime juice
2 teaspoons vanilla extract
2 to 3 drops Tabasco
Salt and pepper to taste
1/2 cup extra virgin olive oil

Combine all ingredients together, save the oil. Then whisk in the oil.