I usually water the garden in the evening, but after being away for most of two days I went out this morning before breakfast to water. Most things were looking quite good.
Our first tomato is almost ripe…
… and the fenugreek plants have put on skinny little seed pods. I wanted to grow fenugreek for the edible foliage but their performance was disappointing in that regard. I had planted turmeric in this bed early in the spring, and fenugreek was planted to occupy the space in the meantime. Now the turmeric is finally coming up to take its place.
Fenugreek is a legume so I figured why not use them as one would green beans and eat the whole pod. Fenugreek seeds are known for their bitterness so I picked just a few young pods to flavor our breakfast and to see how they are as a vegetable..
I usually let a few radishes go to seed for the young seed pods. They are juicy and crunchy and have a sweet and peppery flavor. Like young peas, they are great to snack on while relaxing in the garden – no washing required. I like them better than radishes themselves, and picked a few to go with breakfast.
With the abundance of squash blossoms right now they may as well be a part of breakfast too.
A small amount of chopped onion along with the fenugreek and radish seed pods were sautéed.
Meanwhile chopped squash blossoms were added to the eggs.
The sautéed onion, fenugreek and radish seed pods were mixed in with the eggs, which were then cooked as a frittata / omelet.
The radish pods stayed a bit crunchy and the fenugreek pods added a wonderful mild flavor that wasn’t at all bitter. The smaller fenugreek pods could be eaten whole like a bean and the older ones scraped between the teeth, as one does with an artichoke, for a pleasant flavor.