Art Scatter regulars will remember essayist Trisha Pancio Mead‘s recent struggle with the concept of kale. Her gardening roots run deeper yet: thanks in a roundabout way to Barbara Walters and Keanu Reeves, she’s a budding artist of the side yard plot. Read on to see how the plot thickens – and savor the garden-fresh recipes at the end.
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By Trisha Pancio Mead
The pea shoots are up in my garden. The collards and rainbow chard and arugula seedlings are finally gaining the upper hand against the hordes of slugs that have been decimating them this particularly wet spring. The watermelon radishes are popping out little heart shaped leaves and the “cosmic purple” carrots are sitting patiently in their packets for the next sunny day.
Our garden plan this spring is a painter’s palette of unusual hues, heirloom textures and pickle-able curiosities. Golden beets. Red and white speckled cranberry beans. Giant picturesque turban squash. It’s an artist’s garden and a foodie garden, focused on the rare, the expensive, the edible and the beautiful.
I couldn’t be more delighted by it. I find myself out there every morning and every evening, tucking a few more eggshells around some vulnerable seedlings, checking the progress of the dill sprouts, and dreaming of the day, someday soon, when I can pass breezily by the produce section on my weekly grocery trip, rolling my eyeballs at the “local, sustainable” sticker on the tomatoes and announcing to anyone in ear shot that everything in my garden salad will be sourced from my OWN BACKYARD.
It wasn’t always this way.
“This is food whose texture screams to be rejected,” guest essayist Trisha Pancio Mead declares as she neatly slices and dices kale’s sudden rise to superstardom. That pale green mess on your plate just might be the medicine of bitter times. Or it might be an astringent garden genius, the Stravinsky or Picasso of the dining room. Either way, it’s kale and hearty – and it’s everywhere.
At the turn of the millennium we became schizophrenics, giving lip service to the foams and mousses and architectural confections of the molecular gastronomy movement while actually spending all our money on increasingly elaborate macs, casseroles and turkey tetrazzini loaves in a Rachel Ray-inspired dash to the comfort-food-stuffed American middle.
Things have been cooking outside of World Headquarters, too. I’ve recently signed on as a regular contributor to 
By Laura Grimes
