Until recently, people here [in Easter Carolina] never really messed around with experiments like eggplant or fancy peppers. Herbs were something we bought dried and, aside from sage, rarely used. […] [A]nd asparagus grew out of a can. – Vivian Howard, Summer Squash, Deep Run Roots, p335
Things were not unsimilar in the mostly frozen north when I was growing up. Except that in the summer, Mum would hand us some scissors for us to venture out into the garden to snip chives to put into potato salad. Potato salad that was made with just 5 ingredients: boiled potatoes, miracle whip, chives, salt, and pepper. Not too much pepper though….
How times have changed….
I don’t remember having asparagus at home when I was growing up – but it seems to me that it would have been served when we went to our great aunt’s house for dinner. And, after hearing Mum’s low voice aside to me of “Don’t be silly. Eat up” for the umpteenth time, I would have choked down the lone spear that would have been, to my horror, limply lying there, glistening grey-green, on the plate beside the potatoes and slice of roasted meat.
I still go out the garden with scissors to get chives. But they don’t go into potato salad. Oh my no. They’re for making Tartar Sauce, or garnishing hard boiled eggs, or asparagus with Hollandaise Sauce. (continue reading )