With each passing week, this garden, this previously untamed land, will bend to its human’s desires and then fight back with the whims of the natural world. Its humans will either continue fighting against the obstacles that are thrown from the winds or they will try to work with the ever changing, but somewhat predictable predicaments of the natural world. Regardless of the intent of the human hand, the fact remains that a garden is not natural and as it passes through each physical season and the seasons of its evolution, it will take on a life of its own and provide its human with an education that cannot be found anywhere else.
The beauty and bounty that a cultivated garden provides is important to the human soul, the richness of a kitchen, and the nourishment of a community. Any gardener or farmer will tell you that the transformation of a piece of land into a well tended and well loved garden is an excruciating labor of love, but one that pays its human back boundlessly. Of the multitude of lessons that a garden offers, these are a few that currently feel poignant and apply to both gardens and people.
1. Hard work will always pay off, but the pay off will not always be what was expected.
2. It is okay to ask for change, but if you ask, you better be prepared to offer continued support and the gentle amendments that are consistent with the original element.
3. Pay attention to the seasons and their varying requirements. Sometimes this is accomplished by planning ahead and other times you need to pivot quickly for an unexpected ‘micro’ season.
4. It is nearly impossible to cultivate a garden alone so lean into community whenever and wherever possible.
The following Hearty Greens Salad with Preserved Lemon and Parm is incredibly simple, so simple it almost feels ridiculous to put it into a recipe. But simplicity is what this season is calling for. My garden sits empty of edibles, digesting the composting materials of last season and patiently waiting for me to get myself in gear. My daily lists sit mostly unchecked while the business of life with teenage boys keeps our house continuously aflutter. I know I could have managed my time more efficiently in order to have planted the spring garden by now, but honestly, my time, my heart and my energy goes into keeping these boys of mine headed towards independence and success. So for this micro season, where soccer dominates our weeknights & weekends and our travel schedule is dictated by tournaments and college visits, I will embrace the simple foods that are easily replicable, nourishing and satisfying. If your time allows, you can cook the garbanzo beans from dry, providing an opportunity to add an additional pop of personalized flavor. Salt is the only complicating factor of this recipe. Preserved lemons are all salty, but the size of your lemon, whether you choose to rinse or not, and the actual salt content will affect the final dish, so I recommend you wait until just before serving to taste and add salt as needed. A little fresh lemon juice will also help to neutralize the saltiness if necessary. Feel free to change up the greens in order to use what you have in your fridge or whichever looks best at the market. I’ve made this with only chard, only kale, a mix of both and the pictured one here was made with kale and beet greens. I do love the color that either rainbow chard or beet greens add. Always strip away any inedible stems, but chopping the crisp stems of chard or beet greens adds the perfect crunch and color to make this dish stand out. The most important customization you can make to this salad, is to make it fit the season you’re in. Simplify if you need to save your sanity, add a protein (grilled chicken or salmon would be fantastic) if you’re spending extra time in the gym or recovering from injury. Experiment with different beans or added grains if you have a moment to enjoy your time in the kitchen. Enjoy it, make it yours and share it with others.
