The first weekend of summer is upon me and it is glorious. My spirits are not at all dampened by the rain we had last night nor the sprinkles that soaked my running clothes this morning. Every bit of water we get is precious during So Cal’s drought. Speaking of which, there are so many ways we can all do our part to save water. On the trail this morning I saw two gentlemen walk past the water fountain and declare, “What a waste of water!” as they continued on. I approached the fountain and found that the lowest trough, designed for our canine friends, was overflowing.
Next time, fellow trail goers, don’t merely walk on and grouse, but give the button a bit of a giggle. That stopped the flow in no time. With very little effort and thoughtful awareness, we can all take responsibility for our vital resources. This concludes my public service announcement for the day.
Back at home, my hubby and I spent this pleasantly cool day in the garden. We worked until fairly exhausted and needed a nap. After attending to some much needed house work, it was time for dinner. We had discovered a beautiful cucumber in the garden during our labors. The garden also had some lovely carrots, basil, rosemary, and cilantro to offer. With some help from my stores in the kitchen, I tossed together a fresh tomato cucumber salad and a frittata with potato, artichoke hearts, carrot, onion, some cheese and herbs.
The garden yielded another culinary opportunity today. When trimming back a very aggressive patch of nasturtiums, I found the green pods, which would eventually turn to dried seeds were abundant. As I trimmed and pruned, I harvested the green pods remembering that the whole plant: leaves, flowers and pods are edible. I remembered a recipe that my canning mentor, Kevin West, had included in his cookbook for California capers, which involves brining then pickling the pods. I’ve got the free time, so I think I’ll give it a try.