Our garlic is growing! We also planted 500 seed potatoes last week, in the dirt on the right-hand side of the photo. We planted Yukon gold, red Pontiac, and cobbler potatoes. Potatoes are a 90-day crop, so we are planning to have fresh garlic-potato salad for the Fourth of July!

The green plants on the left-hand side of the photo are red and black currant bushes, which will also ripen in July.

While we wait for the garden to produce, we baked a favorite appetizer for yesterday’s dinner:

Gorgonzola-Fig Triangles

• 3 tablespoons olive oil
• 2 large onions, peeled and thinly sliced
• 1 sheet puff pastry (preferably made with butter, such as Dufour, available in the freezer at Kitchen Conservatory)
• 1/2 cup fig jam
• 6 ounces gorgonzola, crumbled

In a large skillet on medium-high heat, heat the and cook the onions until a quarter of the original volume and golden brown, about 40 minutes. Cool. Stir in the fig jam.

Roll out the puff pastry on a nonstick baking mat. Cut into triangles with a pizza wheel. Transfer the mat to a cookie sheet pan. Top each triangle with a dollop of onion and then a crumble of cheese. Bake at 400 degrees until puffed and golden, about 15 minutes.