Spring slump

The kitchen garden is in a bit of a Spring slump this week. The rhubarb is looking raggedy and the asparagus is ferned out. The cold weather greens have been pulled for the table to make way for warm weather crops. The peas have barely started to bloom. While a few fruits are nearing ripeness, we are still a few weeks away from a real strawberry harvest:

This gives me little to use in the kitchen, beyond herbs and spring onions. The lush grapevines are also leafing out with abandon, so I may blanch some leaves and stuff them with a savory rice filling for dinner. This is not to knock my dear alliums. The chives and scallions make their way onto the table almost nightly. My current favorite is the flat, wide garlic chives:

For those with more of a savory than a sweet tooth, there is no more pleasant breakfast than these garlic chives, chopped, stir-fried, then folded into a few scrambled eggs.

If only these were my own eggs! Alas, I remain chicken-less. Fortunately, after shopping around the local meat CSA's for the past few years, and I have finally found one that satisfies me. For a very reasonable price, Grass is Greener Gardens has loaded me up with a wide variety of lamb, pork and beef cuts, as well as honey and eggs. No chicken this month, so the jury is still out on that one. So my breakfast this morning was seriously local: CSA eggs, Wisconsin butter, homegrown garlic chives and homegrown mint tea, sweetened with CSA honey. Perhaps I'm not in such a slump after all.