Coming back to the garden after a few days away, and after the nice coincidence of a very rainy day in my absence, is a good thing. (I worried that things would dry out, but nope. Thank you, Mother Nature!) We've now reached the point in the summer when things are starting to come fast and furious. I was out there bright and early at 7 a.m., and even the very persistent and bellicose deer fly that was extremely attracted to my new hair color -- which, now that I think about it, is very White-tailed-deer-like -- did not chase me in until 10:30 a.m. I was more than a bit busy picking produce and spraying pyola on the Japanese beetles that were hosting a worldwide convention in my rose bushes, plum trees and asparagus ferns. Phuckers.
A single harvest photo of the day is a challenge to choose, so I give you a mosaic, with apologies in advance to Marcia. (She gets a bit miffed every time I post a mosaic, because they continue to elude her. I use BigHugeLabs.)
Dinner last night consisted of those peas in that bowl up there, in a garlic cream sauce, poured over grilled wild salmon burgers that I got at Costco. I served sauteed Swiss chard on the side and mixed berries for dessert. Having the garden so productive brings the cooking spark alive, that is for sure. I must make a big disclaimer that I have never, ever, EVER had such a good garden before this year. I've had good, but this is outstanding. I've apparently hit the perfect storm with it this year. I don't know if it will ever happen again, but I sure as hell hope so. Wait 'til you see how the pears, tomatoes, basil and pumpkins are doing. Unbelievable.
Following a suggestion made by Pamela of The Finster blog about how she prepares collard greens, I added a splash of red wine to the Swiss chard preparation. It's a keeper! UnbeLIEVably delicious.
Can I mention how much I enjoyed the deviled egg "tasting party" we had the other day, as well as all the greens cooking suggestions and comments from that other "green" day? Love them! Keep them coming! The whole egg-tasting party does sound like a great idea. If deviled eggs weren't so darned filling, I think it'd be a FABULOUS idea. Can you imagine? 40 guests -- 40 different methods of making deviled eggs. Well, all except, apparently, for the Mexicans, though I don't believe that for a minute. I'm picturing something with avocado, lime and coriander, with a kick of mezcal.