A blaze of sunshine, at the start of what would become the warmest weekend of the year so far, prodded us out of our bed and into the garden where we spent the late morning and early parts of the afternoon. A fridge bursting with fresh organic vegetables. Some lovely fresh organic eggs. What should we do? We did the simplest thing possible:
I just washed all of the vegetables and cut them into equal-sized pieces. A list of some of the vegetables I had at my disposal included:
mange tous (snow peas)
spring greens (or use Savoy cabbage)
I boiled some water, added some powdered chicken stock and blanched the vegetables - each one separately so I'd avoid the risk of over-cooking any of them. The carrots, the smallest ones in the box, of course took the longest. I cooked the vegetables until they were bright green and still slightly crisp. As I removed them from the water with a slotted spoon I plunged them into a bowl of cold water.
When the vegetables were all cooked Steve whipped up some eggs, seasoned them with salt, pepper and in no time served us both some of the most delicious scrambled eggs I've eaten in a long time.
We ate on the patio with the sun warming our skin for the first time this spring. This set us up nicely for the bicycle ride we went on later in the afternoon.
Saturday, May 30, 2009