I can't get the spring rhythm going.
We went out for cleaning supplies yesterday; that must be a positive sign. (I didn't say when I was going to start using them.)
I keep seeing pretty little vegetable starts for sale, but I mostly refrain from buying them because... I don't know why.
Oh, I do know why. I know that I will be giving the local, organic seedlings at the farmers market a thorough look-see tomorrow because they're local, organic, and for sale at the farmers market. In my book, that beats all (sorry upscale local, organic nursery whom I still love and will still buy my chicken poop from, even though!!! Even though my compost heap looks like really good, brown, juicy, flaky, nutrient-rich dirt, and I will be scooping bits from it really soon).
So, the garden is ready to go, as soon as the plantlets are procured. Tomorrow, possibly. That's a good sign.
But the cooking.
Let me ask you, is there spring cooking?
No, I don't mean Easter or Passover. Lovely feasts, and they do manage to be seasonal... though this goy gets a little twitchy over the Passover turkey (which tells you I am a dope who only eats turkey once a year, if that often).
But normal kitchen cooking: Spring favorites?
Asparagus, yes. Eggs, yes. Spring onions, yes. In fact, we've eaten all that good stuff this spring, so maybe I'm not as off track as I feared.
But the other day we accidentally bought a couple of beautiful tomatoes. Pretty, but not summery, and that was the mistake. Do not jump the gun.
We tried to treat the tomatoes in a gentle springlike manner with hard-cooked eggs and baby lettuce. Still. Not good enough.
I've got to stop stirring up the backyard dirt for a couple of hours and think about real spring food.
I think it should be easy. I think it should be gentle.
What do you suggest?