by Nadja Maril, a Founding Member of the Old Scratch Press Short Form and Poetry Collective

We’ve got onions, potatoes, and peas growing in our garden this year. The peas will be ready for harvest six weeks from now, according to my husband who planted the newly sprouting seeds.

In another part of the yard are the tomato plants, still very small. We got a late start. Perennial herbs: sage, oregano, rosemary, thyme, mint and dill made it through the winter. I’m waiting for my fresh basil and cilantro.

Each year the line-up of vegetables is different.  New vegetables. New challenges on how to best use these fresh ingredients. This year for 2025 we’ll be harvesting lettuces, spinach, beets, broccoli, peas, leeks, and peppers.

Always we must have tomatoes. They do well in Maryland and they are versatile both raw and cooked. Home prepared tomato sauce, gazpacho and tomatoes off the vine with fresh basil are the best.  

My chapbook,RECIPES FROM MY GARDEN, published by Old Scratch Press, is partially a tribute to herbs and vegetables. If curious about poems that are also recipes visit this link. 

At the end of March and start of April we were lucky enough to enjoy our own asparagus! Yes, you are supposed to wait until the third year after planting and this is only the second year, however, it looked good and tasted great! We only took a few stalks. The rest we are leaving to enable the plant to go through its cycle of developing leaves and establishing a good root system.

So what is the best way to cook asparagus? I would suggest as minimally as possible. My mother and grandmother would put it in the pressure cooker until it became soft. Too much flavor is lost when asparagus  (Gus) is overcooked and the texture borders on mushy. Steaming a few minutes, or a coating of olive oil and a few minutes under the broiler or on the grill rotated half way through the process to keep the temperature even, are my favorite ways to enjoy Gus. You can also cut it up for use in a veggie stir fry or sauté with garlic, tomatoes and scallions to dress up a pasta.  Top with fresh grated parmesan.

WRITING PROMPT:

You’ve been invited to a dinner. What are they serving? What do you notice on the table? How does it taste? How are the other guests reacting to what is being eaten and to what is being said? This can be fictional or it can be a memory, but select the details that clearly bring the scene into focus.  Write for fifteen minutes. Read back what you’ve written. Is there a sentence with power that pops? Take that sentence and start again maybe adding an action such as a glass is broken, there is a knock on the door ie something happens to change the scene slightly. Have fun with it and maybe you’ll develop it into a poem, story or essay.

Here is a piece of short prose inspired by the ingredients of an unusual stew. Enjoy.

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