This is when it really starts to get interesting. I was rattling off a list of what's ready in the garden the other day, for a friend, and it was like a grocery store inventory. A rather high-end grocery store, honestly. Potatoes, tomatoes, beans, squash, cucumbers, bok choy, Chinese cabbage, arugula, herbs, fennel, kale, chard, carrots, leeks, celery, broccoli... oh my! How did this happen? Those seeds I put in the ground months or weeks ago are actually doing their thing, and it is awesome to see. The tomatoes are absolutely rolling in-- not by the laundry basket-ful, but in perfectly respectable quantities all the same. I canned six pints of salsa from my own garden tomatoes this week, and that felt pretty amazing.
Oddly, most of the tomatoes we ate this week were snack-style, layered with mayo and salted and peppered on bread. I wanted to focus on some of the other things that are ready right now, like the fennel, and that bok choy. The tomatoes are just getting started, too. That's the glory.
So, we have, in order of appearance:
Sesame ramen with scallions and bok choy, a spin on this amazing thing. I just throw whatever veggies in after I've heated and infused the oil-- oh, and I use wayyy less than the 1/2 cup it calls for--and it's good to go.