there hasn't been much time for making things lately. At least there's been time for the garden, which we have loaded up with plants that (fingers crossed) could make for a particularly nice yard this year. The table is covered with 5 or 6 tomatoes and 3 pepper plants that can't go out yet, so they're in front of our big picture window in the kitchen, soaking up what sun they can while still protected from the cold. (And it is cold tonight! I could see my breath!)
there have been some spring eats, too. As I've been working to clear out the last of the overwintered vegetables, I found this red mustard never really "filled out"; all of the leaves were like delicate lacey threads. But they didn't taste bad - and as all of the tiny little plants were bolting, I figured, better pull 'em up and make use of them while I could. I peeled all of the leaves off of each of about a half dozen plants and had a beautiful basket of delicate greens, deep burgundy on the top and chartreuse on the reverse. We dressed them with a rhubarb vinagrette and ate them with a friend one night, with some New Zealand lamb sausages and kale rabe. Yes, it's been peas and asparagus pretty much non-stop around here, and I can't wait to go nettle foraging (hopefully this weekend) to finally make nettle ravioli.
but more on pasta in my next post!