This shot of pure, liquid gold in the afternoon light required no editing. We lost our bees, but what a precious gift they left behind. It took months, but we finally borrowed an extractor and liberated sweetness from the hive frame graveyard.
Today, I’m joining Heather for This Week in My Kitchen.
This week contained many a garden meal. I realize a garden post is well past due, but it’s not quite peak and there is so much that has such a very long way to go yet, that I’m not sure it would be interesting. Peas are happening, though, and I’m pretty sure I’ve harvested the last garlic scape. Our first round of greens have all bolted, so when I learned that daylilies could beef up my scape/pea saute instead of the bok choi I’d set out to harvest, I had to give it a try.
It’s so simple I can’t even pretend to give you a recipe. Snow peas and garlic scapes sauteed in butter, with daylily buds added in the last two minutes, whole flowers in the last thirty seconds. Salt and pepper, and you’re there. So good.
Speaking of butter, I am still in the midst of preserving oodles and oodles of scapes, and while most of them will go into the pesto recipe I’ll share tomorrow, and mixed vegetable ferments, I used them the other day for this compound butter. I didn’t bother with mincing or sauteing, but just threw 12 raw scapes into the food processor, whizzed ’em around a bit, and then added a 1/2 pound of softened butter. And yes, I’ll be holding back at least another 12 from tomorrow’s pestofest so I can make another batch of this stuff. We’ve been using it every morning to cook our eggs in, and tonight I’ll use it to baste chicken on the grill.
Oh, and it tastes delicious on heart-shaped bread, too.
What’s going on in your kitchen?
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