It’s early yet, so I would exactly describe the garden as “yielding.” But even if the vegetables have weeks, if not months, until we have vegetables, there are herbs, even if they’re in pots and not the ground.
On Friday night, for the first time, I cut nine or ten leaves from the sage plant to use in burgers made from ground lamb. I took about a pound of ground lamb, and combined it with the chopped sage, fresh ground pepper and kosher salt, two chopped cloves of garlic, a swig of Worcestershire sauce, and a beaten egg.
Steve grilled the burgers up, and we served them on whole grain buns spread with hummus, and topped them with some organic herb salad.
Steve also grilled some veggie kebabs that we assembled together (not from our garden, but one of these days…): summer squash, zucchini, and green and red pepper strung on bamboo skewers soaked in water. The combo was fabulous, and we enjoyed the food in camp chairs, overlooking the garden, our feet bare. We sat outside as long as we could, until the air took on an unexpected chill. Well, it is spring, after all. While it’s warmer, now, than it was over the winter, it’s not summer yet. Warm nights are coming soon enough.
Lamb Burgers with Sage
Approx. 1 lb. ground lamb
8-10 leaves fresh sage, sliced or chopped
2 cloves garlic, chopped
1 egg, beaten
1-2 Tbsp. Worcestershire sauce
1 Tbsp. Kosher salt
1/2 Tbsp. Freshly ground pepper
Mix all ingredients together thoroughly. Form into four evenly-sized patties and grill or broil until cooked at least medium well. Serve on whole-grain buns topped with mixed greens and hummus.
Icon credit: Kalyn’s Kitchen