I wanted to write an essay about how gardening is magic. What a romantic notion it is to grow your own food. Tilling the soil, tenderly watering each sprout, nurturing a budding life. It’s all very fairytale-like when you put it that way. But that’s not at all why I love gardening.
When nothing is coming up Emy, I can count on my garden. It’s a measurement of my research, dedication and hard work. My produce reflects that.
There are no office politics in gardening. Your flowers don’t grow based on how much you suck up, but rather how hard you try. Your vegetables don’t care about your outfits or the embarrassing story you told at dinner yesterday. None of that matters. What matters is that you keep showing up, keep weeding, keep watering, keep trying.
What else in life can you get a return that almost exactly correlates to the work you’ve put in? Unless there’s a blight (which is pretty rare), if you weed and you water and you dedicate some time, you’re going to see some results.
Now I’m not saying that gardening doesn’t sometimes feel magical. When you pick that first, deeply ruby tomato of the season and feel its perfect weight in your hand, it feels like heaven has opened up above you. But that feeling has nothing to do with magic.
To say gardening is magic is to sell yourself short. It’s not an unknown force that strikes you by chance or by luck. It’s a record of your continued hard work. It’s a direct reflection of your follow-through. You have control of your garden’s destiny, and it shows in your crops. And to me, that’s much, much better than magic.
1 batch of Martha Stewart’s Galette Dough
4 oz goat cheese
1/2 tsp lemon zest
1 tbsp water
kosher salt for sprinkling
black pepper to taste
pecorino cheese for sprinkling
olive oil for greasing
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and grease the foil with olive oil. Leave the goat cheese out at room temperature to soften while you do the next few steps.
- Roll the galette dough to about 1/2 an inch thickness and place on the greased baking sheet. Put the baking pan in the fridge while you do the next step.
- To make the zucchini roses, peel the zucchini with a wide vegetable peeler to make long strips of zucchini flesh. Lay a few strips on the counter in a long row with their ends overlapping. Roll the peels together to create roses and cut in half width-wise to create two, shorter roses.
- Spread the softened goat cheese on the galette dough in an even layer and sprinkle with salt and pepper to taste.
- Arrange the zucchini roses on the goat cheese and sprinkle with pecorino cheese.
- Fold the edges of the dough around the border of the goat cheese. This should look rustic.
- Whisk together one egg and one tablespoon of water to make an egg wash. Brush the edges of the galette with the egg wash and sprinkle lightly with salt.
- Bake the galette at 400 degrees for about 20 minutes or until the crust is golden brown.
- Remove from oven, allow to cool slightly and sprinkle half a teaspoon of lemon zest over the top.
- Sprinkle a little more pecorino over top and enjoy!