This morning was sunny, a momentary break between showers. I kicked off my slippers, put on my boots, and went outside to have a look. Sipping my tea, I walked through the soggy garden, waiting for a little prompting to tell me where to work today. My eye was caught by a section of the garden where last year’s growth had caused some shrubs and perennials to grow into and through each other, leading to a visual mess. They were beautiful plants, just right for a sunny dry border with a sturdy succession of bloom.

On my honor, I will try to do my part to rebuild the living soil, recharge the aquifers, protect the life cycles of endangered plants and animals, and respect all life, from the mycorrhizal fungus to the red-shouldered hawk, (excepting only rats, gophers, and oxalis.)

Now there’s a resolution.

When looking up a curd recipe I knew I had to go straight to the queen herself - Mary Berry, British baking legend and judge of my beloved GBBS. She did not disappoint, and her method was easier than others I had made. 

The weeks we are having right now are the best time of the year to plant shrubs and perennials for our summer dry climate. The soil is still warm from summer and autumn, but now it’s also thoroughly moist from the first weeks of good rain. The sunny days with fluffy, white clouds that come between rainstorms are the ideal time for planting. Newly installed plants will have five or six months to get their roots down into new soil before they get their first drought stress test, often in late May or early June when the first dry hot day of the new year comes along.

I was reading one of my favorite food blogs, looking for a chicken meatball soup recipe and she mentioned making her chicken stock from a leftover roasted chicken in the oven. This sounded easy and brilliant and just the life hack I have my eye out for these days.

Rain fell like a blessing on our town last night, and the night before. Gentle, persistent showers, a sunny day, and then another night of showers. The garden was so happy! Leaves that had been dusty for months were shiny and refreshed, plants that were chronically stressed during our long dry summer were suddenly perky. Our gardening seasons are so dependent on this first rain of the year, that it almost should be declared the New Year whenever it comes. Break out the champagne!

Last week, I saw a stale loaf of bread on my counter and assessed what else I had in the kitchen to make dinner. Bread became croutons to top a winter squash and celery root soup. This soup is particularly easy since you roast all the vegetables in the oven first before simmering and blending. It was cozy, comforting, and belly warming - a perfect way to start the season.

What we are learning now is that the presence of green growing plants is even more important to building a living soil than the presence of decomposing organic matter. By planting a mixed perennial meadow under our fruit trees instead of constantly disturbing the soil with weeding, we are adding much more carbon to our soil over time than we could by simply mulching. While getting rid of the oxalis weeds is great, getting rid of the carbon dioxide that is driving climate change is much more important.

This week, I made tomato cobbler which is basically exactly as delicious and seasonal and smile-inducing as it sounds. I even made it mid-week, after a full day in the garden, and it came together really quickly. 

If you had walked through GFE in March five years ago and looked uphill into the orchard, you would have seen a solid sea of yellow flowers foaming around the trunks of our fruit trees. What’s a restorative garden team to do? Of course, as an organic garden where no pesticides have been used for over twenty five years, we didn’t consider spraying roundup on the oxalis. We made a long term plan to change the conditions in the orchard so that they no longer favored the oxalis.

To me, food cooked with love an intention is more than just a few tablespoons of this and a few cups of that. It's the stirring and the smelling, the slicing and the folding, the oven peaking - when all of these things done with intention, you really can taste the love.

I love to make slaw with whatever I have in the fridge, or whatever I'm influenced by. Much like my seasonal grain salads I have a rough recipe and adapt it around what'll be on the grill or what I'm in the mood for.

This recipe is easy. SO SO EASY. Do not be intimidated because it has yeast in it and it involves a rise. If you can make chocolate chip cookies you will excel at this. If you can mix flour and water with a spoon you will excel at this. This recipe manages to be super impressive, really really delicious and very little work. This last weekend I topped it with kalamata olives - it is also very adaptable!

The really amazing thing about this applesauce recipe, that comes from Zuni Cafe here in San Francisco, is that after peeling and coring the apples you just roast them. In their own juices. And that's it! It's so easy - no stovetop watching or food mills. Just an oven proof pan, a bit of butter, and a little time. And the smells this brought to my kitchen was an added bonus!

I learned a new way of making tomato sauce, under an arbor of wisteria and grape vines, in the outdoor farm kitchen. We washed tomato flat after tomato flat, cooking down some whole, and chopping others up. After a morning of processing we made 91 quarts of sauce and the next day I stepped in to the cellar, where the shelves were once again full of tomatoes.

As I brushed against the beautiful blue flowering Salvia guaranitica I saw a burst of movement out of the corner of my eye. I would have loved to ignore it and just keep on pruning, but I’m an old and wily gardener, and I know it’s best to investigate anything unusual I see in my garden immediately. Sure enough, when I brushed the Salvia again, there was a burst of action. Tiny white insects swarmed for a moment and then settled back onto the undersides of the leaves. Oh no. Whitefly.

Last weekend I made a simple corn and tomato salad, with things I had picked up at my produce market that week. It was deeply satisfying and full of summer flavors.

The recipe calls for eggplant, but suggests you can use zucchini or cauliflower, and it was so so good and the best way to use up some odds and ends. You basically cook eggplant (or zucchini, cauliflower or broccoli) until it softens, then add just enough stock to allow it to bubble away and fall apart so it becomes a savory pasta sauce

Most herbs thrive here in our summer dry climate, happy for the well draining soil and mild winters.

As our rainy season draws to a close, gardeners everywhere are turning their irrigation systems back on in anticipation of the dry summer months to come. And this year, with the drought emergency officially over, it’s with an easy conscience. After all, why not treat the garden to a little more water this year? After all those lean water years, don’t the plants deserve it? Whoa! Don’t touch that dial!