This country is once again showing off all of its natural beauty and bounty and I am impressed. The wild strawberries have begun to ripen, which makes for fun treasure hunting in the yard with Odin. The elderflower — bezeg, as it is called here — is blossoming and it's time to make delicious syrups to last through the year. I've been told that there is loads of wild garlic to be foraged, and the blueberries and mushrooms will be ready to pick soon enough. I've never experienced a real spring before, and I am not disappointed. Not at all. From the wildflowers popping up everywhere to the cat next door who just gave birth to three teeny tiny kittens (please Damir can we have one??), this season is completely all that it's cracked up to be.
For me, even being from the Bay Area, the year progresses in terms of what fruits and vegetables are in season. So while I've planted my tomato seedlings, and am watching the corn, beans, and squash grow together in my much anticipated "Three Sisters" vegetable box, I am harvesting and eating a whole lot of baby mustard greens, arugula, herbs, spring onions, and most of all, radishes. I harvest and eat a handful everyday, and once I'm sick of them, they'll be picked for a tasty winter treat (if there are any left!). I planted a few varieties of radishes this year, but so far these classic reds are blowing my purples and pinks out of the water!
I keep it simple when I eat them — good bread, good butter, sliced radishes, either their own greens or another garden green (arugula here), salt, pepper, and because I'm fancy and I have them currently growing in the garden, chive blossoms for a kick of color and flavor. Radishes with butter is one of those classic flavor combinations that just works, and I am nothing if not a fan of the classics.