What to Plant, Harvest, and Cook in May

Historically, Timber Press has published books almost exclusively devoted to ornamental plants--annuals, perennials, trees, shrubs, bulbs, and more. Unfortunately, plants enjoyed for their aesthetic traits aren't the coolest kids at the table now that everyone is growing a vegetable garden.

So, for those of you that have been growing vegetables for years and already have a productive garden, now is about the time you should be able to harvest your peas. Once you do, enjoy eating them in this delicious recipe.

Risotto with Fresh Peas
*Serves four

1 medium-sized onion
1 garlic clove
1 tablespoon olive oil
1 ¾ cups Arborio rice
juice of ½ lemon
4 cups chicken stock
¼ cup Parmesan cheese
1 teaspoon butter
salt and pepper to taste

Finely dice the onion and garlic. In a large saucepan, add the olive oil and sweat the onion and garlic over a medium heat until soft. Add the rice and stir until coated with oil. Add the lemon juice and stir until liquid has evaporated. Add one ladle of chicken stock and lower the heat. As you stir, add the stock ladle by ladle as it is absorbed by the rice. After about twelve minutes, add the peas and continue cooking rice. The rice will take about 18 minutes to cook. Before serving, add the Parmesan and butter. Season to taste.

Kathryn Juergens, sales and marketing associate
Recipe pulled from The Family Kitchen Garden, available now