At this point in late winter/early spring, there really are not too many outdoor garden tasks. But, we can always go take a sneak-in peek and check out what’s going on.
These are the first of the season chives. They need a few more weeks before I can snip them. This is one the ways how know spring has arrived.
Garlic is already pushing it’s way up despite the lingering snow. I planted the garlic back in November. If all goes well, it won’t be pulled until July.
And it looks like my heirloom Radicchio di Treviso survived the winter. Apparently, it comes back again and again. I did not know that until recently. In my little kitchen garden, it has competition for space. I want to grow heirloom peas in that spot. I wonder if the radicchio will survive this grim reaper’s cut.
After a gruelling look-see….and speaking of peas……..a classic spring dish, rice and peas, for supper. These are the last of the peas that I held onto since last summer. I have to kiss them good-bye. Now, I have to grow more. And remember to clear my pantry for spring. I’m still hungry.
This is supper. Anytime I get to use something I have grown in my garden, it makes me happy. I rubbed the striped bass with fennel seed. No ordinary fennel seed either, but Sicilian wild mountain fennel from my sea-level garden in the city. Everything else followed the fennel’s lead. I also used in the fish marinade microplaned garlic and lemon zest, Aleppo pepper, scallion and thyme. With chunks of lemon. I toasted the fennel seed and ground it before rubbing the bass with it.
This really is clear the fridge out………..these are the last of my garden carrots. Kiss those good-bye too. I roasted these carrots with cumin. Toasting and grinding your own spices is the way to go. I’m going to miss these carrots.
Eat like a peasant. Thanks for reading.