You Cannot Save This

on learning to savor + dandelion ravioli

Tiny purple orbs shot towards the sky on bright green stems. Spring chives are not only delicious in an omelette, but they’re also fantastically beautiful in the garden. Basket in hand, I happily plucked their heads off.

In my excitement to finally have fresh herbs back on the culinary scene here on the farm, I greedily grabbed for the oregano, parsley, rosemary, and thyme as well.

Bounty in hand, the basket now laden with herbal delights, I embarked for the kitchen. For tonight’s dish, the chive flowers would be a wonderful garnish. The rest of the bounty? Well, surely I’d find a use for it in something…

… right?

Unfortunately for me, the calendar got a bit too crowded, food preparation a bit too rushed, and creativity a bit too low. My basket of herbs, harvested with such bountiful anticipation, sat quietly on the harvest table — awaiting a culinary fate that never came.