When it comes to cooking during the longer, hotter days of summer, there are some words and phrases that come to mind first. Some of these are outdoor cooking, bright colors, fresh flavors, grilling and produce at the peak of its season. I am an avid gardener and absolutely love going out into the vegetable patch to pick a bit of this and a bit of that, ultimately coming up with an impromptu menu plan for the day. I especially enjoy watching my daughters harvesting with their little baskets.
I have put a lot of work and effort into my gardening space but I certainly don’t need to. One of my favorite chefs once said, growing vegetables can be as easy as filling a Wellington boot with soil and sowing a few seeds, a little water, attention and you’ll have something fresh and homegrown in no time.
He was absolutely right. If you don’t have the space for plots of vegetables, simply take some unused containers, drill a few holes for drainage, line the bottom of the container with some rocks or pebbles, fill with soil and plant away. After that it’s merely a matter of watering and harvesting at the right time.
Herbs are probably the easiest thing to start with, they continue to keep coming throughout the season and there are many varieties. Some of my favorites are basil, oregano, thyme and chives (especially when the purple chive flowers come through). Seeds for all kinds of herbs are readily available.
Throwing a handful of freshly clipped herbs over a dish adds flavor, aroma and colorful presentation that elevate any dish and add that element of summer that we don’t want to waste or let slip by.
