It's that time of year when small miracles come out of the garden. It's that time of year when I'm a total snob in the grocery store, self-righteously pushing my cart past the greens, carrots and peas because (sniff) I have my own thank you very much.
I gave peas a chance and as usual I'm glad I did. There's nothing like them. True, it's a lot of work for a small yield, but shelling peas is almost as satisfying as eating them. As for eating, I've been observing and I noticed that as a side dish, you really don't consume more than a serving spoon of peas at a dinner sitting. A little is enough. And when you picked them twenty minutes ago, blanched them for 30 seconds and served them with a pat of butter and a little salt and pepper, it's plenty.
Now you know what else is awesome? Swiss chard. I've never grown it before and frankly, where the hell have I been? I picked yellow and pink because hey, if vegetables come in yellow and pink, you should grow them. And it is a snap. Sow. Grow. Pick. Wash. Chop or don't chop. Saute in a bunch of garlic cloves, olive oil, butter, salt and pepper until wilted. Add a little chicken broth, cover and braise. Flush proudly when your husband drinks the pot liquor and demands, "Grow more."
Oh, by the way, these turkey-veggie meatballs are a knock-off the famous Martha Stewart meat loaf recipe. It's a great way to get rid of any leftover steamed broccoli or cauliflower, or both. Carrots, celery, onion, garlic—just throw it all in there.
It's the most wonderful time of the year.