As a child of Southern California, I used to envy those Americans who were able to spent cold, snowy winters inside by a fire, thoughtfully combing through seed catalogs and planning for their spring season planting. Our family would also wait to plant in spring, but in typical temperate climate Southern California fashion, we’d seed our garden with our usual tomatoes and strawberries that always provided plentiful summer harvests.
I find it comforting seed companies still print and mail out their catalogs via the old fashioned United States Postal Service. I enjoy the color catalogs filled with photos of beautiful vegetables and herbs. These days, I imagine the recipes we could make using the fresh bounty of produce promised within these seed catalog pages.
Currently growing in our four raised kitchen beds: 3 puny French tarragon and thyme plants, a healthy low shrub of rosemary, and some seedling snap peas I have on hacked supports (i.e. an inverted tomato cage with a right-side up tomato cage). The herbs are perennials, while the snap peas are what I imagine as the flavorful embodiment of spring – fresh, crunchy, earthy. My large pomegranate shrub stands bare (see: grenadine recipe), while our Dwarf Meyer Lemon tree –shown on the right – is laden with fruit, perfect for making homemade limoncello!
Our ten-year old daughter voiced a request for us to plant artichokes, one of her favorite vegetables. As glad as I am for her affinity for veggies, artichokes are large plant that result in only a few edible pieces. I decided this was an unsound choice for our kitchen garden, considering the limited real estate of our four 3’ x 8’ raised bed gardens. My goal is for high yield, small footprint plants so we can grow many plants of produce that we really enjoy eating, including zucchini, tomatoes, and peas. Decorative plants such as sunflowers and pumpkins are also welcome, but they really need to have high aesthetic or nostalgic value to go in with the edibles.
After combing through this year’s seed catalogs, I am inspired to plant the following plants: jack-o-lanterns of different sizes for a varied Halloween display; small cucumbers for pickling; crimson, magenta, and gold sunflowers for their floral beauty and the food they provide for both our family and the local wildlife ( last year a dozen birthday party guests witnessed a squirrel scampering up some large sunflowers we had grown to eat through the stalk and cart off the seed head!); hot colored zinnias for their lovely hues; garlic and shallots for menu flavoring; zucchini for pancakes (see recipe below) and old fashioned zucchini quick bread; kale for green juices; and as many different types of tomatoes that will fit for a variety of tasty treats in late summer!
Depending upon the success of our spring plantings, we’re hoping to enjoy the bounties of our garden with the following recipes in a few months:
Ina Garten’s Zucchini cakes: an easy recipe which only takes 20 minutes from start to finish, requiring only 4 minutes cooking per pancake (the recipe yields ten 3-inch pancakes).
Tomatoes with salt
- Pick warm, ripe tomatoes off vine on a hot summer afternoon.
- Rinse off with a small amount of water from the garden hose.
- Slice tomato and sprinkle cut surface with salt.
- Devour. Lick up juices from chin and try not to grin.
Sugar snap peas
- Remove ripe seed pods with stem from vine.
- Rinse off with small amount of water from the garden hose.
- Devour pod and peas. Savor the taste of spring!