I spent a good part of the early afternoon removing  non-producing plants from the vegetable garden and out of this came the understanding that edamame must be picked as soon as it’s mature. I didn’t do that and they all turned yellow and hard. I lost my small crop. Oh well. When I was finished in the garden I moved into the kitchen and tried this recipe from the October edition of Food and Wine magazine. This was our late lunch. The flavors are interwoven like a finely stitched tapestry, and it’s so clear why certain cultures mix curry and mint. What a delightful pairing. Enjoy!

Serves 4

2 Tbsp. unsalted butter

3/4 cup diced tomatoes

1 Tbsp. curry powder

1 Tbsp. peeled and minced fresh ginger

1 Tsp. minced Thai bird chile

4 garlic cloves, minced

3 cups leftover or cooked and cooled basmati rice

1 cup flaked smoked trout (about 8 ounces)

1 Tbsp. extra-virgin olive oil

2 large eggs, lightly beaten

1/2 cup coarsely chopped basil

1/2 cup coarsely chopped cilantro

1/2 cup coarsely chopped mint

1/2 cup thinly sliced scallions, green and light green parts only

Kosher salt and pepper

1/4 cup chopped unsalted roasted peanuts

In a large skillet, melt the butter over moderately high heat. Add the tomatoes, curry powder, ginger, chile, garlic and shallots and cook, stirring until the tomatoes are beginning to brown, about 4 minutes. Stir in the rice and trout and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Using a spoon, make a hole in the middle of the rice and pour in the olive oil. Add the eggs and let them cook, undisturbed, until the bottom starts to set. Stir in the basil, cilantro, mint and scallions and season with salt and pepper. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.

Wine served: Nautilus, New Zealand Sauvignon Blanc