Back on Schedule
Today I'm cooking with my garden.
Gone are the days when my schedule and dinner are without the garden’s guidance!
This morning I woke up, drank coffee, marched right outside and filled a big mixing bowl with vegetables. In went our first five golden beets, several dozen snow peas, chard, kale, lots of herbs. Immediately I knew what I want to make for dinner.
Tonight I’ll whisk my second-to-last jar of 2024 tomato broth with polenta and make E stir until creamy. I’ll add butter to get it even creamier, then serve in shallow bowls topped with a generous swirl of Greek yogurt, plus tender golden beets* and barely cooked snow peas tossed with my final few spoonfuls confit garlic from the freezer. I’ll top it with mint, dill, flaky salt and a swirl of the pretty good olive oil. On the side, a grapeade Spindrift.
* I must insist you try steaming beets. They cook twice as fast compared to roasting and the skin will slip right off with the graze of a butter knife when they’re done— no peeling required! You can still sear halves or quarters in a pan to bring out their caramely notes if that’s what you like about roasting them.