May was one of my favorite months when I was a kid for obvious reasons. That was the month school the school year ended and summer officially began. Pool season was right around the corner (Memorial Day) and we could play kick the can, chase lightning bugs, and enjoy a life of leisure.
While May doesn’t bring the kind of freedom now that it did when I was a child, it does still signal a transition to a different schedule, as families make time for summer vacations. It signals the season for graduations, weddings, and bountiful local produce (both from our own garden and the farmer’s market).
Even if you only have room for a garden pot, rather than a garden plot, get out and PLANT something. If it is still cool where you are this time of year, try your hand at growing lettuce. It is a cool weather crop, it is easy to grow, and there is something amazingly satisfying about being able to walk outside and grab your own salad greens.
If the heat is already mounting in your neck of the woods find a bush tomato or some of the herbs you use most frequently. No, you don’t need bib overalls. I do, however, recommend gardening gloves. No sense ruining a good manicure.
Beets are beginning to surface at our local farmer’s market. After seeing beet salads on the menu at the finest restaurants in Napa Valley (including The Culinary Institute of America), I decided to try my hand at constructing one. Give my Beet Salad with Goat Cheese a try.
This may shock you, but I had never in my life eaten asparagus until last week. I made it 3 times and discovered that cousin Steve was correct — if you grill it with a little olive oil and either lemon pepper or kosher salt, it is quite tasty. I had to do some research (and rely on advice from friends) to get it right, but it wasn’t difficult. Pick up some of the tasty spears (as fresh as you can get them) next time you are out. Most of all, get out and enjoy nature’s beauty. God puts on quite a show in May!