Come a lily, come a lilac* 🌸
It’s May, and I’m in the weeds. My husband and I spent the weekend ripping out rampaging violets, cutting burdock off at the knees, uprooting what my mom calls “crap trees” (another friend calls them “volunteers”) and eliminating thistle and garlic mustard. (Yes, I know I can eat garlic mustard. No, I don’t want to right now.)
This is a time of transition. Sorrel, parsley, chives and sage returned and are flourishing next to annual starts of basil (genovese, purple and Thai), nasturtiums and calendula. Weather sways my cravings and my mood. One night I wanted 3-hour braised short ribs with lemon and garlic, courtesy of Alison Roman’s new cookbook, “Something from Nothing.” And after humid days in the dirt, I crave fresh lemonade and cubes of mango from the freezer.
Now that most of my plants are in, how to spend this lovely long weekend? On Saturday I’ll pack a picnic blanket and sunscreen and head to Vegan Sausage Fest. This has become one of my very favorite local food festivals, held this year at Breese Stevens Field. The lines can get long but the vibes, and the dishes, are excellent…