Someday I'll be the perfect gardener. I'll be able to time the harvest of my vegetables so I can eat the perfect salad with all it's individual parts harvested at the same time. Until that perfect time comes I'll just have settle. I can have butter lettuce, peas, carrots, arugula and onion from my garden, throw in a few things from the store, and voila... almost perfect salad.
My garden is coming to the end of the spring vegetables I'm on the last of the peas and lettuce and the first of the zucchini and green beans. The carrots are small but yummy. I've been too impatient to let them get any bigger.
I love my little baby peas in a pod. I like to zip them open and eat them in the garden as I'm watering. It's luck alone that these babies made it to the bowl.
My tomato plants are huge. Tons of flowers, a few black crim tomatoes forming, lots of green cherry tomatoes and noth'n else. Hmmm. I'm sure they will come around. (Threats of being tossed into the fiery furnace should do the trick.)
This morning I discovered a new love. Garlic blossoms. Also known as scapes. The scapes form when garlic is just about ready for harvest. A long green stem grows from the center of the leaves. It can have a couple of flirty curls/loops to it before ending in the blossom. The whole stem and unopened flower head is edible.
Boy howdy is it edible. I made a breakfast omelet with the scapes and zucchini.
Mellow, roasted garlicky goodness. Topped with a little fresh basil and swiss cheese.
Would sour cream be over the the top? Since I didn't have any I guess we'll never know.
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