When you marry cooking to gardening, something very exciting happens to the cooking. You get handed a very specific set of ingredients, always varying with the season, never to return until a whole year later. So your thought in the moment of standing in the garden is, “How can I get the most and the best out of whatever this garden is offering me today?” Because tomorrow is another day and anything can happen between today and tomorrow. Rabbits eat, blights come, hail falls. Talk about keeping you in the present moment!
Today the garden is offering asparagus and mint. Beautiful, fresh tender mint, lovely spears of fast-growing asparagus. I don’t know if they go together in some way, but I’m going to find out. I have some pork cutlets that want to be cooked up. I have a bag of organic apples in the fridge, and some onions. Also a little white wine left over from Easter dinner. Can I make some breaded pork cutlets with a sauce of apples, onions, mint and white wine? How will the asparagus pair with this combination? Asparagus is just so special… meaning it has a very distinctive taste.
I just don’t know, but I’ll find out. I’m going to trust the season to give me what goes well together. What do you think? Will it work?