Greetings from the Garden! This week's box has red cabbage,red leaf lettuce, Roman cutting lettuce, chard, beans, cucumbers, summer squash, carrots, golden beets, peppers, basil and anise hyssop.
Field Notes. Ken has been cultivating, clearing out areas and planting more crops. Both of us are picking every other day - Ken is picking summer squash, cucumbers and I am picking beans.
The rain has been wonderful.We had a strong wind before the last rain, so Ken has been standing up various plants after all the wind left corn and peppers leaning.
From the Kitchen. We have been enjoying cabbage - in salads, steamed, in stir fry. And the red cabbage is wonderful cooked as a sweet sour side dish. Saute some onion, add cabbage, a bit of honey and some vinegar or lemon juice. Acidic vinegar or lemon juice will renew the cabbage's red color.
Roman cutting lettuce is wonderful with a Caesar or blue cheese dressing. It is a robust green and I dress it accordingly.
Chard is in the beet family - beet tops and chard are wonderful, healthy greens - high in vitamins A, C, and E and iron and calcium - more easily absorbed in these vegetables than their cousin spinach. Spinach contains oxalic acid that binds minerals to make them less accessible to the body. I like to add chard and beet tops to egg and cheese dishes.
Anise hyssop is a licorice flavored herb - very sweet and wonderful dried in winter teas. I also add chopped leaves as garnish to dishes just before serving. If you like fennel, caraway or licorice, you will like anise hyssop.
'Til Next Week, Judith and Ken
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