Perennial herbs are often one of the first offerings of spring, which may have influenced me to choose the title I did when starting this blog in April. Now that the main season garden is producing, I sometimes think it should have been “Cooking with what you grow Guy” or a similar sentiment.

My wife says the hardest part about cooking for her, is planning the menu. In winter or for a special effort, I may agree with that. But right now, for routine feeding your family a good meal, before you plan, you harvest. Once you see the produce in your basket, and which herbs are looking good, the bulk of the planning is done. Just pick a cooking method, and go to town.

Tonight, a cheesy casserole for the yellow squash, steamed zuchinni and mushrooms (both with sweet basil), parsley in the green beans, chives in the smashed potatoes and the chicken breasts will get nuked lying on sprigs of thyme. And it goes without saying, for as long as they last, sliced tomatoes on the table.