I’ll be in the garden
In honor of Julia Child’s birthday, I wanted to make something fabulous. All French and full of delicious flavors. But time got away from me and since it seemed to be gougères or nothing for me, I decided to forgo the fancy cooking and instead make something a little simpler to enjoy in the garden. This recipe totally fit the bill.
And instead of telling you all about the lovely tian that I made with Julia’s recipe, I thought I’d tell you about the garden, where it seems I’m spending every moment that I’m not in the kitchen.
The garden is an honorary room in our house throughout the summer months. And in the winter months, I can still be found dreaming of that space! In the middle of two raised beds, I managed to fit a little table and chairs, which makes it the perfect spot for al fresco living. Meals and conversations are often carried out to the garden where we balance little plates and glasses in the growing shade of the tomato and dahlia plants. And at this time of year, something on our plates has likely very recently come from garden. Once 5 p.m. rolls around, there is no better place to be than in the garden.
Of course, the garden isn’t just a place to lounge in the shade. In fact, the early morning hours might just be my favorite time of day in the garden. In the cool stillness, I trim away at the tomatoes, pick handfuls of purple romano beans and collect greens for hardy summer salads. I think the greens are at their best in the early mornings. And even though my greens are transitioning to a more hardy fall mix, they still get a little wilted once they’ve spent a few hours basking in the sun.
The other things I try to pick early in the day are the dahlias. I don’t know why that is—likely some old plant wisdom or maybe even a bit of folklore. But any flower picking that happens is kept to those hours when the sun is not overhead. And now that I mention it, maybe there is an element of self-preservation in there as well!
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