I picked two more zucchini and a bunch of herb tops for dinner tonight. Man, I love cooking with fresh herbs. I was delighted to discover that my cilantro hasn’t bolted as much as I figured it had; there were a few flowers, but also plenty of usable leaves still. The basil, on the other hand, looks terrible. Possibly that’s due to the monstrosity of lemon balm and wormwood overshadowing it.
I had Eric come out in the garden with me yesterday, and he hacked down the wormwood and picked raspberries (trampling my onions in the doing, but it’s my own fault as I didn’t think to warn him about them) and cucumbers while I weeded the parsley patch and picked enough for the season’s first tabbouleh. He was impressed by the sheer height of the weeds in the garden, but wisely did not mention this after his first involuntary exclamation. He was also, I think, impressed by the beans, and so was I; they’re doing wonderfully, even with the pathetic excuse for a support I rigged up for them. He was disappointed to hear that the tomatoes are not optimally poised for a bumper crop this year, since he’s craving gazpacho, but it’s not tomato-ripening time this year anyway.
We experimented with some sweet relish yesterday–he wanted to try a bare-bones recipe, so we made a very small, simple batch that’s sitting in a jar now, awaiting tasting–and we’re making pickles tomorrow with the several pounds of cucumbers sitting in the fridge. I pulled up a couple of garlic bulbs to see whether we ought to buy some. They look good, but small, so we’ll be buying some. That’s okay. I’ll use them in a marinated spinach salad or a sharp stirfry. I love the summer eating season.