This week the garden and yard work were in full swing. We would come home from a full day of work to begin working in the garden. One evening while my husband mowed I gathered the grass clippings and layed them between the garden rows to keep moisture in and discourage weeds. The plants are still small and not producing food yet, but we are working towards a pantry full of food this fall.
The only plants currently producing food in our area that I can think of are rhubarb and asparagus, so we have been busy gathering those and hopefully we will gather enough to put some in the freezer for several meals this winter.
Though the garden isn't producing yet, some of our food is grown or raised locally. After working in the garden I came in and made a steak and asparagus pasta with beef from our family's farm, locally foraged asparagus, pasta made just 30 minutes north using local wheat, basil from my backyard, dried red pepper, and cherry tomatoes.
The cherry tomatoes I used were frozen from last years harvest. My cherry tomatoes have blossoms, but no tomatoes yet.
Here is my favorite bechamel sauce recipe. I just add whatever vegetables are in season and sometimes meat that I have on hand.
Bechamel Sauce5 tablespoons butter
4 tablespoons flour
4 cups milk
1 teaspoon salt
freshly grated nutmeg
In large saute' pan heat butter over medium heat until melted. Add flour and whisk until smooth. Cook over medium heat until mixture turns a golden color. Slowly add milk to butter mixture whisking to a smooth consistency. Bring to boil whisking continually, cook 10 minutes. Add salt and nutmeg.