Now a whole week of May has passed. The daffodils and forsythia are in full bloom, leaves are popping on the perennials and shrubs and the whole field is green. The cows are enjoying their time in the field. The greenhouse is bursting and the more hardy plants are in the big garden. I have been making garlic salt. Don peels the cloves and I process them and add the salt. The smell of them in the oven overnight is enough to almost make you sick- either that or want to get out of bed and cook something redolent of their powerful scent. Eggplant and tomatoes would be nice but it’s not time for them yet. After one day in the oven with the pilot light turns the mixture into a sheet of salt-garlic crystals. I scoop them back into the processor and chop them to fine granules and put them in the oven another night. If they remain fine they are ready to bottle and give to friends.
This week in cooking
This dish is spectacular if made carefully at the last minute. Each part of the dish needs to be briefly cooked, not overcooked and added to the whole along with the cream, wine and lemon. You can use other fresh spring vegetables as well. Just be careful to choose ones that don’t overpower the delicate seafood flavors.