It’s about two weeks from when I will plant out this year’s kitchen garden.
Thus, I’ve just begun cooking the very last of the frozen beans I put away last summer.
I’m going to simmer them until they’re just tender, then fry some bacon from the winter local-produce CSA, cut the bacon up and add it to the beans, then saute a bunch of diced onion in the bacon fat and add that to the beans, too.
After that, there’s nothing more homegrown until the garden starts producing.
No, that’s not quite right.
I’ve got Bavarian sage in the garden already, and smallage. Both survived the snows somehow, and both, providentially, are good with beans.
