Potato salad with yogurt, lemon and a plethora of home-grown herbs.
In my mind, I’m a passionate gardener.
In reality, I’m often a disgruntled one.
Martha Stewart sure makes it look easy. But does she have to contend with lightening-fast squirrels that seem to think they have squatter’s rights in my yard? I think not.
I water and fertilize diligently, nurturing my plants and trees, and waiting for that moment when they give forth their riches in fruits and veggies. Apparently, the squirrels play that same waiting game. And more often than not, they trounce me at it.
Who will be first to snag the ripe tomatoes and peaches? Usually them, alas. This season, I got so fed up that I picked all my peaches off my dwarf tree just a hair before they ripened — just so I could enjoy them before the critters did. Take that, varmints!
Maybe that’s why I actually get joy from growing herbs. Because for whatever reason, my herbs are mostly left alone, able to flourish undisturbed, enabling me to get my pick of soft green leaves to enjoy.
On a recent afternoon, I felt fairly smug, going through my backyard, snipping chives, lemon basil, Italian basil, shiso, tarragon, and thyme, all in pristine condition.
Yes, it was all mine — to incorporate into “New Potatoes with Soft Green Herbs.”
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