Zucchini, walnut and raisin pastries

Zucchini walnut pastries

A few months ago, my friend Tony described something I’d written in these virtual pages as an “essay.” That idea was so pleasing to me, and it’s something I’ve thought a lot about since. I like the idea of writing essays. In school I used to love essay tests. I felt like I didn’t really understand whatever I was writing about until I started writing about it, and then connections would come flying out at me. I found it quite exciting (I was a weird kid).

On the one hand, essays feel so substantial and victorian. On the other hand – the smiling side of the janus face, if you will – is the fact that “essay” comes from the word “to try.” How lovely is that! You’re not succeeding (or failing). You’re not even worried about that! You’re just giving it a go. According to the highly reliable dictionary that pops up on my computer when I press a button (definitive source!) the “try” in “essay” doesn’t just mean “attempt.” It also means “test,” or “weigh.” As in “I tried the strength of the rope bridge that crossed over the fiery ravine before I commenced my journey upon it.” Interesting! If you’re following along at home, you’ll recall my infatuation with the word Selah, which also meant “to weigh.” I think of selah as being about feeling the weight of the words, and valuing that, and essay as being about testing the weight of the words by sending them out there and watching whether they sink or swim.

One thing I’ve been thinking about essays, as it directly relates to this collection of recipes, is that cooking is like writing essays. You have an idea, you try it. You weigh the possibilities, you weigh the ingredients. (I’m almost done, I promise! I’ve nearly followed this unravelling line of thought to its illogical conclusion.) You don’t know how it will turn out, and that’s why it’s fun to try. If you think that it might not come out well, you’ll won’t make the attempt. And there’s so much joy in trying!

I have a lot of zucchini from my CSA, and I’ve been thinking for a while about combining it with raisins, walnuts, goat cheese, cinnamon and basil, in some sort of dish. I thought I’d try (segue!) rolling it into a pastry, because a crispy layer would be so pleasant with the soft zucchini and goat cheese. I put a bit of lemon zest in the pastry dough, for piquancy. And I wanted to have a couple of sauces to dip the pastries in, so I decided to shape the pastry like little christmas crackers, so that when you broke it in half, you have two little tabs to hold onto, while you dip, and then you have a nice, buttery-lemony crispy bite to end with. I think it turned out well! I’m going to make other stuffings for this shape of pastry, because it’s so much fun to eat with your hands and dip things! For dipping sauces I used two leftover from a takeout Indian meal (lazy, I know, but they’re so good you can’t just throw them out!) That’s the sweetish tamarind one, and the cilantro mint one. And then I made some good old-fashioned basil/pine nut/garlic/parmesan pesto. I mellowed it out a bit by adding a teaspoon of honey, and by roasting the garlic.

zucchini walnut pastry

Here’s James Brown’s Try Me, one of my favorite songs ever!

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Chard and french lentil empanadas

Chard & french lentil empanada

“People talk of natural sympathies,” said Mr. Rochester. And we all know that he was just trying to seduce Jane Eyre, but he wasn’t wrong – people do talk of natural sympathies. Not just between people, but between colors, and musical notes as well. Certain things just look or sound pleasing when they’re combined. The boys have a book on the history of perspective in art, and I find it so fascinating! Artists through the ages have tried so hard to understand the world through mathematical rules – they understood it in order to draw it, and they understood it by drawing it. (Which is what little Isaac does, it seems – when something interests him he has to draw it, and he’s always pleased with what he draws) Apparently Paolo Uccello would stay awake at night after his wife had gone to bed, searching for vanishing points, and he’d say, “Oh, what a a sweet thing this perspective is!” And Piero della Fransesca believed in a perfect geometry underlying God’s creation. He saw everything as defined by measurements and numbers, which had mystical properties. Everything was carefully planned, in his art and in the world around him to be pleasantly harmonious. David, who is a painter, will point out how certain colors “hum” when they’re next to each other. Some even create a beat when placed in proximity – almost a flashing in your vision. My piano teacher, who was also a painter, used to say that each painting should have one “key note” color, which stood out from all the other, and didn’t harmonize with the rest of the picture. I think it’s interesting that the visual world is spoken of in musical terms, what with all the humming and the beats! I asked my mom, who is a professor of music history, if people believed certain chords together had magical powers. Oh yes! She said. People used to believe that you are what you listen to, and that you could be driven to certain actions – saintly or diabolical – according to what you heard. Octaves and fifths were pure and safe, but the tritone was the devil in music, and could cause terrible unrest. She said that if you took perfect fifths, and sang them perfectly in tune, by the time you got four octaves up, you’d be a half-step flat. People used to develop all sorts of tunings to solve the problem (well-tempered tuning) and now we use equal temperament tuning, in which we adjust by making everything equally out of tune. “In order to end up on pitch you have to compromise everything else,” Says my mother, “Just like in life.”

Well, I believe that there are certain flavors that go together perfectly, as well. When you taste them they just make sense, and they hum in your mouth. Frequently they grow together and ripen together, which almost makes you agree with Piero della Francesca’s assessment that there’s some divine pattern accounting for all of the harmonies in the world. Tomatoes and basil, for example. Perfect. And I like to think about my piano teacher’s idea of introducing one element of flavor that’s surprising and unexpected, and makes all of the other happily harmonizing flavors more exciting. Some flavors hum along together, some contrast pleasantly, to create a beat. Personally, I love chard and french lentils together. And I love chard and some sweet and tangy fruit. And I love them all together in a crispy crust. I really liked these empanadas! It’s one of my favorite meals I’ve made in a while. I combined chard, which had been sauteed with a bit of garlic and hot red pepper, with lentils, which had been cooked with nigella seeds and sage. I added some caramelized onions, for sweetness. And I added a spoonful of quince jam. I used queso blanco & mozzarella to make everything nice and melty, and bring it all together. I’d read that in argentina they make empanadas with quince paste and salty white cheese, and I guess this is my version of that. We ate these with my version of patatas bravas, which I’ll tell you about in a little while, and, I’m not saying it was a masterpiece, or anything, but it was very pleasing meal to have in out little green backyard on a cool summer evening.

Chard and lentil empanadas

Here’s Leonard Cohen with Hallelujah. Is he talking about a chord with divine and magical powers? I’m never sure. I like the word “hallelujah.”
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Steamed dumplings with beets, black beans and lime

Beet dumplings (these have been toasted, on day 2, so they’re a little browned on top!)

As Oscar Wilde famously said, “When a person remakes beet dumplings after having ruined the first batch by dropping the entire thing on the ground, this illustrates the triumph of hope over experience.” Well, he may not have used those exact words, but the sentiment was there. Can’t you just see him in a beet-red velvet suit? Maybe not on a day as hot as this one!! Anyway, here at The Ordinary, we believe in second chances. If, at first, you ruin your entire dinner and waste a bunch of ingredients, try try again, but this time let somebody else carry the food out to the table. That’s our motto. So David cleverly fixed the broken bamboo steamer, and we decided to spend one of the warmest days of the year standing over a steaming wok. Actually – you don’t need to spend much time over the stove at all, making this. You just leave the steamer on the wok for twenty minutes, and that’s that! Ever since The Dinner of Disaster, I’ve been wanting to try the combination of beets, black beans, tamari, lime and basil. It sounded like such a nice earthy/sweet/tart/salty combination. And it seemed like it might turn out quite pretty, judging from the mess of innards we cleaned off the ground.

Tamari – lime – basil dipping sauce

It turned out very delicious! The dumplings are plump and juicy, pleasingly soft, but with a bit of crunch from the pine nuts. The star of the show, for the boys, was the tamari dipping sauce, which we made with balsamic, brown sugar, lime, basil and hot red pepper flakes. They’ve been eating it on everything – rice, long noodles, green peas. The dumplings were very pretty, too! Dark, rosy, and with a hint of green. If you don’t have a steamer, you can make these in a regular vegetable steamer, of even bake them in the oven. They come out a little crisper that way.

Inside a beet dumpling

Here’s Byron Lee and the Dragonaires with Scorcher.
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Summer tart

We drove through the pine barrens on the way to and from Cape May. There are a lot of religious radio stations down that way, and signs along the road, and trucks with religious messages painted on them. In keeping with the burnt and barren landscape, the messages are all fairly dire and doom-filled. We were driving back in the lightning-lit gloaming of one of the longest days of the year, and I saw a sign that said, “God still talks to us.” And then we passed a darkened field under a sky cut across by strange horizontal lightning, and the field was filled with the slow glow of lightning bugs. I’m not very religious, in any traditional sense of the word, but it occurred to me at that sleepy moment that if God talked to us it would be through fireflies. Not that they’d communicate a message in some sort of coded pattern, but that God could say, “See? Lightning bugs.” And that would be that. This is the time of year for fireflies. The fireflyening. We were talking about them last night, sitting in our dusky garden, the boys reaching up from their seats and catching fireflies, which is really just letting them land on your hand for a moment. Or maybe them letting you feel their nearly imperceptible weight as a kind of blessing. We were imagining how they make themselves glow. Do they screw up their little faces and clench their little fists with the effort of lighting up their little butts? I was thinking of that phrase from It’s a Wonderful Life, “She lights up like a firefly whenever you’re around.”

Surely one of the nicest moments in life is when somebody is glad to see you. There are a gazillion people in the world, and when one of them has a face that brightens at the sight of you, it’s a gift. When somebody wags their tail when they see you, it makes you happy. This is why babies are nice. You might only be away from them for a few hours, but when you come back to them, although they don’t tell you in words, they let you know that you are their link to the universe, and they feel a little lost without you. Older children, however, are a little different. You could be gone for weeks, lost in a desert, fighting for your life, and when you walk into a room they would look up from the couch and say, “Mom! What do we have for a snack? I’m thirsty! Why don’t we have anything good to drink?” I remember many years ago I was talking to my dad, and without looking he knew David had walked into the room behind him, because, he said, my face never lit up that way for anyone else. I still feel that way! Yesterday when I came home from work, David seemed really glad to see me, and instead of appreciating that moment and letting myself feel happy, I let loose with a long stream of curses because I’d had such a rotten day at work. I brought everybody around me down into my tightly knotted coil of crankiness. Damn!

Well, one of the reasons I was cranky, is that I’d bought some new tart pans in Cape May, and I really wanted to be home making tarts! Silly, I know. In the end I did get to make this tart, and we sat outside and ate it, and then we built a fire and watched the sparks float up into the night and talked about fireflies. The tart has a white pepper walnut crust (I bought white peppercorns in Cape May, too!), which is a nice grounding, savory container for all the summery insides. In a garlicky basil custard, we have a little bit of fennel, some fresh tomatoes, and some thinly sliced zucchini that has been browned in olive oil. Simple!

Here’s Nina Simone’s Jellyroll, because it’s one of the best songs ever, and she says, “you could wrap me up in black, and still I shine and glow!”
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Zucchini, pumpkinseed & red bean galette

Zucchini & red bean galette

I was going on and on (and on) the other day about Konstantin Levin from Anna Karenina, and it reminded me of an unanswered question floating about in my head for a few years. In Franny and Zooey, by JD Salinger, there’s a scene in which Zooey wanders into his elder brothers’ bedroom and sees a white beaver board that they (the brothers) have filled with hand-written quotes from various sources. (At least that’s how I remember it – it’s been a while since I read it!) One of the quotes was from Anna Karenina, and since I’ve read Anna Karenina, I’ve meant to go back and see which it was. Well! We’re going through old boxes of books in our attic, and I pulled out a dusty copy of Franny and Zooey. Then I forgot about going through boxes of old stuff that was making me feel alittle queasy about time passing and trying to remember who this crazy person was who had saved all the old stuff, and sat down to read about Zooey going through old stuff that brought back his own strange memories. (I like Salinger a lot. I feel mildly embarrassed by this, and I’m not sure why. I think some people might think he’s sophomoric, but I love his evocative small details, and, of course, I love his questing quality. And that’s all I’ll say about that!)

I like the idea of a collection of quotes all in the same place. Quotes that have nothing to do with each other, but that might give each other new meanings from being next to each other. So I’m going to put a few (completely random) quotes here, just for kicks, baby! Ready, begin…

To get straight to the worst, what I’m about to offer isn’t really a short story at all but a sort of prose home movie, and those who have seen the footage have strongly advised me against nurturing any elaborate distribution plans for it.

-JD Salinger, Franny & Zooey

… moans could be heard, subdued by suffering and broken by sobs.
Hearing those moans Prince Andrew wanted to weep. Whether because he was dying without glory, or because he was sorry to part with life, or because of those memories of a childhood that could not return, or because he was suffering and others were suffering and that man near him was groaning so piteously- he felt like weeping childlike, kindly, and almost happy tears.
The wounded man was shown his amputated leg stained with clotted blood and with the boot still on.

-Tolstoy, War and Peace

Do not let anxiety override good judgement so that the oven door is opened unneccesarily.

-Mrs Beeton on cake baking.

As a general rule, people, even the wicked, are much more naive and simple-hearted than we suppose. And we ourselves are, too.

Dostoyevsky, The Brothers Karamzov

The most immediately noticeable paradox in Renoir’s style, and the one which almost always trips up the public, is his apparent casualness toward the very elements of the cinema which the public takes most seriously: the scenario and the action.

André Bazin on Jean Renoir

Such field studies are recommended rather than the amassing of large numbers of hapless captives. The animals remain little disturbed in their natural setting. Since they are marked and under study, they appeal in much the same way as one’s pets, yet do not demand care. Information obtained is more likely to be reliable that that procured under artificial conditions, and there is always the excitement of the hunt, and the anticipation of meeting an old friend.

-A field guide to Western Reptiles and Amphibians (1966)

Well, that’s it for now! I think I’ll start collecting quotes for another time, because that was my ridiculous idea of fun!!

Now…this galette. It has a yeasted crust with some basil to flavor it. And inside it has grated zucchini, toasted pumpkinseeds and red beans. You can start the crust early in the day, and the filling is actually very easy to put together. I flavored this with fresh basil and fresh marjoram, which are lovely sweetish summery flavors. And I decided to add a little ginger and a touch of cinnamon, which are sweetish wintery flavors, in my mind. I liked the combination a lot! If only because it was different from the spice/herb combinations I seem to return to again and again. And the galette was actually quite pretty – white and red and green.

zucchini & red bean tart

Here’s Coleman Hawkins and the Red Garland Trio with Red Beans.
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Apricot & pistachio tart

Apricot & pistachio tart

Sometimes I think my fun-O-meter is broken. Lots of things I’m supposed to think are fun make me anxious, and things that other people dread as chores (making dinner!) are what I live for. For me, tonight was a fun night! Hooooo boy. First of all, we made vegan veggie burgers that were grillable! They got brown on the grill, they didn’t fall apart!! We made them from scratch! We grilled flatbreads, which we made from scratch as well! I’ll tell you about them eventually, with recipes and everything, but for now let me say that I felt so happy about it, and had so much fun doing it that it was just ridiculous. Then we went for an after dinner walk on the towpath (love it!) and we played tag. But not the kind of tag where you have to run all the time, because that wasn’t an option (sooooo full of grilled veggie burgers). The kind of tag where you could hold hands with someone, or give them a hug, giggling maniacally the whole time, and that would pass along the “it”ness. Good times!!

I also think it would be fun to live in Greece and go to lunch with friends in Paris. And that’s the origin of this recipe. My friend Sandy, (who lives in Greece and goes to lunch with friends in Paris) sent me this “non-recipe” for a dessert she had. She described it thus…

…dessert one of those fabulous french tarts (er tartes) – tart dough, then a pate of crushed or somehow pated pastichios – may have had another ingredient in pate, i don’t know. maybe a bit of a liquer or rose water or something. (it was from a pastry shop so i couldn’t ask). and on top apricots. in a sense it was like a tarte with pistachio pate instead of custard under the fruit, but the apricot was not raw – it was baked.

Well! With my obsession with frangipane, and making frangipane out of hazelnuts or other non-almond nuts(which makes it no longer frangipane!) OF COURSE I had to try this!! I made a simple paté sucrée crust, with a hint of cardamom. I made a pistachio frangipane (an imaginary beast!), and then I just sliced very ripe apricots, and sprinkled them with sugar because they’re quite tart! I liked the resulting tart very much indeed, but I have to admit that my boys wouldn’t try it because they don’t like apricots. And the apricots were tart. It was a tart tart. This appealed to me very much! I think it would be nice with some lightly whipped, lightly sweetened whipped cream. The tart won’t last for days in pristine form, because the fruit softens the crust. So eat up!!

Here’s Noah and the Whale with Five Years Time. They’ll have FUN FUN FUN!! This does actually look like fun to me, but it’s also a critical reexamination of past ideas of funness.
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Chard and castelvetrano olive tart with a hazelnut crust

Chard and castelvetrano olive tart

I studied English literature and cinema studies in college. This means that I’ve been waiting tables for well over 20 years. It’s a strangely addictive profession! You might think you can find your way out, and get a “real” job, but the seductive world of restaurant service keeps drawing you back in. Recently there’s been a picture circulating the internets. A banker left a “tip” for his waiter; he left 1 %, moneywise, and then just the words “get a real job.” I ask you, which is a real job – serving people food that’s necessary for life, or playing around with arbitrary numbers that have some confounding and imaginary relation to money? (No offense to the bankers out there! All jobs are real jobs if you do them well – even banking!) Ahem – waitressing. It’s social, it’s active, the hours are flexible, and you can make a ton of cash on a good day. And it’s really hard. It’s not a job that just anybody can do. I’ve seen plenty of people who didn’t have the mental acuity, the physical stamina, the social graces, or the ability to take tons of shit from people for a ridiculously low wage. You meet a lot of interesting people, waiting tables. Everybody has something else they’re working towards. They might be artists, actors, musicians, students, moms … everybody has a story (and usually lots of stories) to tell. And I’m going to use my copious server experience to write a series of soon-to-be-bestselling self-help books entitled, What I Learned When I Served You Your Lunch. Lessons from the world of waitressing. For instance, we have a phrase, in the restaurant business. It describes periods of extreme unexpected busyness, when you’re short-staffed and overwhelmed, and you feel like you’ll never make it through the shift with your sanity in tact. You feel weeded. You’re in the weeds. This almost happened to me this weekend. Except that I don’t get weeded, because I don’t let myself. I simply say, “this will all be over before you know it; getting flustered will only make things worse; your customers are not half as aware of the situation as you are.” Right? Isn’t that a good way to think about other things that fluster you as you move through the world?

Sometimes I think about using my many years of restaurant experience to open our own place. It would be called The Ordinary, of course. It would be tiny, it would have two or three tables. It would have a set menu – one or two different things each day, and vague prices. And I’d serve things like this – this lovely savory tart, with chard from the CSA and beautiful, tasty castelvetrano olives. This tart is flavored with tarragon and basil – two very fresh and summery flavors. I chose the most anise-y basil that we’re growing, because it went well with the tarragon. I used more cheese in this tart than I usually do, which made it a bit like pizza (a selling point with Isaac, who eventually tried it and ate the whole thing and asked for more!) but you could easily use less. The crust was crispy and crunchy with hazelnuts, and went very well with the savory greenness of the tart.

Here’s Dear Catastrophe Waitress, by Belle and Sebastian.
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Choux dumplings with roasted mushrooms, pecans & chard (Plus herbed boiled potatoes)

savory choux pastry

I’m in such a funny mood. I feel like I want something good to happen. I want to hear some good news. I half feel as though I even expect something good to happen. Some unspecified good thing, which I really couldn’t name. Sometimes, as I go about my day, I’ll think of something that makes me happy. And then moments later I’ll forget the specific thing I was thinking of, but the feeling will remain. And then I’ll go back and try to remember the one specific thing, and in the process of remembering I’ll think of all sorts of things that could make me happy. It feels a little like that. Hopeful, but a tad disgruntled, too, and just a little impatient. Do you ever feel like this? I think I know what this mood is called. I think it’s called, “spring.” And while I’m waiting, I’ll just make some nice meals and share them with my family, and maybe eventually I’ll realize that’s the good thing.

This meal involves wrapping a version of choux pastry around a savory concoction, and then baking it till it gets a little puffy. It’s a little bit less eggy than regular choux pastry, so it doesn’t get quite so puffy, but it is lovely and tasty and tender. Wrapping anything in raw choux batter is fun but a little messy. It’s not like you can roll it out and keep it tidy. It’s a sticky sort of batter, but if you keep your fingers cool and damp, the batter won’t stick to them too much, and you should be able to make a relatively even coating. The filling we used was roasted mushrooms, toasted pecans, steamed chard, fresh sage and smoked paprika. Even Isaac liked it!

Herbed potatoes

The other day, when I was telling you about all my clever ways to use a medley of herbs and greens from the garden (in this tart, for instance), I mentioned that they were also good with potatoes. Well, I bought a few new herbs and greens yesterday to plant in the garden, so I thought I’d show them off by mixing them with some boiled chopped red potatoes. I mixed in salad burnet, chervil, lovage, several kinds of basil, summer savory, thyme and bulls blood baby beet leaves. I always boil my potatoes just a little too much, because I’m easily distracted, but I like them that way – almost smashed. The mildness of the potatoes is a nice background for the spicy herbs.

Here’s The Violent Femmes with Good Feeling. They remind me of being a teenager, when I felt like this all of the time!
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Turnip & leek pie

Turnip & greens pie

I like to try to eat local, seasonal vegetables, but I know in the winter it’s just not possible. Oh, sure, I buy winter squash and kale and other cold season veg, but I’m fooling myself if I think it’s grown any where near here. And that’s why I’m absolutely thrilled to belong to a CSA! In the summer I know my vegetables are local and seasonal! Veggies that grow together taste good together!

I love the idea of community gardens and alotments – shared patches of land that people work together to grow food. Eating is such a communal activity, it seems right that growing food should be as well. We get a box of vegetables delivered to us each saturday, and I feel like a kid on Christmas morning as I lift out all of our treasures. And then through the week we visit the farm to pick certain crops that are in season. The boys like to come, too (especially when it’s raspberry season) and they’re a big help in filling up my baskets. It’s a joy to watch them meander through glowing green rows of sweet peas and tomatoes, following the dizzy paths of bees buzzed on sunshine; so pleased with themselves when they find plump, warm vegetables. It’s wonderful to get vegetables I know we love, of course, but it’s a fun challenge to get some we’re not as familiar with, as well. I love dreaming up recipes that will make any vegetable taste good.

This first week wasn’t a challenge at all! I love everything we got – spinach, chard, kale, leeks and … turnips!! Turnips are among my favorite vegetables. And these were beautiful little spring turnips, creamy white and sweet. They didn’t need to be peeled. And their greens were in great shape, as well, which is something I almost never find at the grocery store. I think that turnips, thyme and sharp cheddar are a nearly perfect combination, and I decided to bake that combination into a pie. I like leeks with thyme and cheddar, too, so of course I added those. I wanted to cook the turnip greens into the pie, and I added a big helping of spinach, to soften their sharp flavor. I decided to make a buttermilk crust, just for a change, but you could easily use a regular pate brisée crust, if you wanted something flakier.

Turnip pie

Here’s The Coup with Heven Tonite, because he says, “let’s give everybody homes and a garden plot.” I love this song – it’s the prettiest revolutionary rap song ever.
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Spring herbs & greens tart

Garden

A garden is a lovesome thing, God wot!
Rose plot,
Fringed pool,
Ferned grot–
The veriest school
Of peace; and yet the fool
Contends that God is not–
Not God! in gardens! when the eve is cool?
Nay, but I have a sign;
‘Tis very sure God walks in mine.
-Thomas Edward Brown

I used to love this poem, when I was little. I know … it’s overblown, it’s stilted, it’s very Victorian, but I thought it was great. I learned recently that the poem spawned a word, “godwottery.” Godwattery refers to a) gardening in an elaborate and affected style, or, b) affected use of archaic language. I love that! I love the word, I love the idea, and the gentle teasing quality of the whole arrangement.

My parents gave me a small part of the yard to make a garden in. I used to plan it furiously. I had a little garden book. I drew pictures, I researched seeds. I visited the Cloisters in New York. I read overwrought victorian poetry about gardens. I was never quite as good at actually planting the garden, though, or weeding it, or taking care of it. I did make a nice little space, for a while. Where we live now, we have a tiny yard, and an even tinier space set aside for a garden. We grew tomatoes for a few years, but we’re giving the soil a break, and this year we’re planting herbs and small greens. I’m thrilled! I’ve always loved a tangled combination of greens and herbs in any food. Not carefully planned out, but all thrown wildly together, so you get a small taste of each, and it forms a beautiful, complicated whole. I love the way this works year round. In winter you have kale and spinach, winter savory and rosemary. In summer chard, more spinach, basil and thyme. In fall, small, bitter greens, sorrel and sage. In the spring – you have a big jumble of small spicy sassy plants. Chervil and tarragon, tiny beet greens, arugula, lovage, summer savory. (I was never the most organized farmer – this is more my bright idea about how things might fit togehter! The names are a pretty part of the plan!)

I love recipes that combine a wild mix of herbs and greens. Soup meagre, or small salads that combine a few herbs and greens. You can mix them with butter, or toss them with pasta or mashed potatoes. Or bake them into a tart! Which is what I did! I combined baby arugula, baby spinach, basil, summer savory, tarragon, chervil, parsley, bull’s blood beet leaves, lovage, and chives. Most of these things we’re growing; some I bought. It doesn’t matter! It all tastes good! You can use whatever you like – whatever you can find. The only other flavoring I used was a clove of roasted garlic. And the crust has some ground pecans – a nice nutty combination with the herbs. I think it turned out very nice – every bite has a new combination of flavors. It’s possible to distinguish one or two, now and again, or just to enjoy them as they come.

Here’s footage of Louis Armstrong with Royal Garden Blues
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