There is nothing quite like the taste of the first cherry tomato, picked straight off the vine. Especially after 10 months without! It popped into my mouth with a burst of intense tomato flavour complimented by a long missed combination of sweet, salty and juicy.
And the taste explosion continued with the first freshly-picked cucumber from the greenhouse and the first fresh zucchini from the local Farmers Market. It is with great excitement that every Saturday morning I head to our local Farmers Market to discover which new summer vegetable will appear.
I find myself grazing on both spinach leaves and chickweed from the garden.
And then there is the lettuce! I used to think of lettuce as a vehicle for salad dressing. But this year, I can happily munch away on the leafy green all by itself.
I am sure that the fresh vegetables of summer have always tasted this good, but the flavours seem more intensely delicious to me this year. Perhaps it is simply the ten month absence of fresh greens from my diet. Perhaps it is an increased sensitivity of my taste buds, after a year without salt and pepper.
Whatever the reason, eating seasonally brings with it gastronomical joy!
With the first taste of lettuce, my desire for root vegetables instantly diminished. The potato, which has been our best friend and staple all winter, has been replaced with salad.
And salad has never been so gourmet: wild sheep and warm vegetable salad, smoked salmon salad, the sky is the limit!
Thanks to Dawsonite, Kirsten Lorenz, I have even found a salad dressing recipe that rivals anything I ever made or bought in the past. It is a flavourful combination of berries, garlic, birch syrup and rhubarb juice.
Summer has never tasted so good!!