Yesterday, I harvested about three cups of red currants. This hardly made a dent in this year’s bounty. The bush in our backyard has grown a lot over the past couple of years. This morning, I decided to make these red currant crumb bars for breakfast. They came out perfect.
I turned the garlic scapes I harvested a couple of days ago into pesto: just store-bought basil, garlic scapes, olive oil and salt, homogenized with a stick blender and frozen in ice cube trays with a thin layer of olive oil on top. I then stored the cubes in a Ziplock bag in the freezer. They will last for several months. I am still using pesto I made last year. I find that leaving out cheese and nuts makes the pesto more versatile, for instance if I decide to use it on fish or shrimp. One cube packs a punch. I also used rosemary from my porch to make rosemary focaccia, which I had for dinner with a big home-grown salad.
Not pictured: countless Caprese sandwiches, creamy cucumber salad (with sour cream dressing), Swiss chard frittata.
It is close to the end of March and I am starting to plan the gardening season. We had frost last night and will have more tonight and I am planning to get my peas in the ground in two days when it is a bit warmer again. I also started seedlings yesterday with my daughter. So far, so normal. However, the schools here in Boston have been closed for a week now because of Covid-19. The governor declared a state of emergency five days ago, restaurants are closed or do take-out only, people are encouraged to work from home, grocery stores now only allow a certain number of shoppers inside. The world is a very different place than just a week ago. Everyone is asked to stay home, which is hard for my two teenagers. My 17 year-old daughter copes with exercising, reading and asking me to teach her how to bake bread and how to grow your own food (she never showed much interest in gardening), and become more self-sufficient. So, we started by sowing seeds. For now, we started two types of lettuce (Bronze Beauty and Kagran Summer), eggplant (Ping Tung), Thai hot pepper (should have started those about a month ago, but alas), flat parsley (should also have been started earlier), basil, four types of tomato (Break O’ Day, Dr. Wychee Yellow, Green Zebra, Eva Purple Ball). We set them up under grow lights and with a heat mat in my bedroom.
We will need to adjust our community garden season as well. We will of course not have our annual spring meeting or our spring work day this year. We will need to think about disinfecting shared gardening tools and other surfaces.
So far, gardening has not been restricted by the city or the state, but should there be a “shelter in place” order in the future, we will likely not be able to tend to our plots. On the other hand, growing some of your own food will be more important this year than ever. The borders are shutting down, and migrant workers who pick most of our produce will not be able to enter the country and we will likely experience some sort of food shortage.
I will try to move as much as I can to container gardening at home, as this seems a feasible and safe option. For now, I am planning to grow herbs, tomatoes, lettuce, kale, chard, eggplant, hot peppers.
Rhubarb – always one of the first harvests of the year in my garden, together with (my minature patch of) asparagus, spring onions, radishes, spring greens and herbs. I got a new plant last year, and the stalks are still thin. But very tasty. Sadly, this year’s rhubarb harvest is winding down. One of my favorite things to make is this strawberry rhubarb galette, which in my house is always gone within minutes. One last one of these today for my son’s birthday.