June '23 Newsletter
Hello and Happy June!
We’re in the midst of peak late spring here in New England, and it is so beautiful. This is exactly why we put up with the gray winters, we’ve earned it! The trees are finally crowned with fresh, salad-green leaves, and there are peonies, irises, and poppies everywhere. Our little North-facing veranda is getting lots of morning sun, so I’m able to get some rays into my eyes first thing every morning. I really feel like I have a solar battery inside me (as all living things do), and having access to daily sun just makes me feel the most balanced that I can be.
This month’s video is a seasonal cooking class focused on spring produce. I make spring onion socca, white bean salad with roasted asparagus and radishes, and rhubarb two ways.
Seasonal Pleasures and Other Things
⁕ It’s grilling season, and our grill becomes very hardworking during this time of year. Right now, it’s all about grilled spring onions and asparagus. But further into the summer, it’s everything you can think of: eggplant, zucchini, tomatoes, corn, escarole, cauliflower, etc. etc. I recently tried this veggie burger recipe from The First Mess that’s sturdy enough for grilling (hard to find!), and it was delicious.
⁕ It’s also radish season, and this salad recipe is hands down my favorite way to enjoy radishes. Super nostalgic.
⁕ I’ve had lot of mint come back in our garden beds, and my absolute favorite thing to make with it is tisane. All I do is brew the mint in hot water as I would loose-leaf tea, then enjoy it hot or iced. It’s got such a lovely, minty flavor that’s quite different from dried mint tea.
Wishing you a wonderful June,
