My mother loved to tell a story about how I, as a child, would come bounding up the front porch every day after school wondering what I could bake or cook. It must have been in my blood because I remember at a very young age my sister, my neighbor Sonja and I had a restaurant. My dad built a rock fire place in our back yard and we would make soup from peach seeds, green leafy weeds and water. The neighbor kids were our guests.
Growing up sixty plus years ago in a small town in rural Iowa, population 150, makes homemade peach seed soup in the back yard perfectly acceptable. I can still taste those peaches and smell those spinach shaped weeds.
Fortunately, my taste and skills have evolved from weeds and peach seeds to cooking with rosemary, basil, dill, parsley, oregano, thyme, arugula and cilantro....all of which grow right outside my back door. I find it hard to describe the feelings I have when I'm sitting in the middle of my herb garden experiencing those wonderful scents.Although I love sharing meals with friends any time of the year, I really love it now because of my garden fresh ingredients. I'm lifted to a different place as I experience the touch and scent of those herbs and tomatoes. A few evenings ago, I made a yummy salmon dish. After making a thin slash on top of the fillet, I stuffed it with a combination of Italian flat leaf parsley, toasted pine nuts, lemon zest and chopped ripe olives.......baked it in a hot oven......served it with a homemade lime hollandaise sauce....mmm......the joy of cooking.
Saturday, May 9, 2009
Weeds and Peach Seed Soup
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My first garden.What a memory that is.We had moved to a home where a garden was already there and tomato plants were coming up around the edge of it. We planted those plants in rows and were so proud . A short while later we found that all those beauitful tomatoes were Cherry tomatoes.All twenty .We still laugh about that garden. Thanks for bringing up that wonderful time. Judy
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