Greetings from the Garden! This box has head lettuce, spinach, salad greens, braising greens, parsnips, sunchokes, French breakfast radishes, bok choy, chives, and upland cress.
Field Notes. Ken said Monday was the first "summer rain" - thunder and lightning. Plants like peas, onions, broccoli, cauliflower will now shoot up. The Nankin cherries are starting to bloom. Feels like spring, doesn't it?
Ken is busy clearing hoopettes so he can plant new greens, celery and other crops. The cool damp weather we have had has meant great greens.
From the Kitchen. Upland cress is a peppery green great as an accent in sandwiches and salads. It is also tasty in stir fry or sauteed. It is a cousin to watercress which needs flowing water to grow.
During our Earth Arts tour, Ken made me a delicious lunch with meat, turmeric, sunchokes, and bok choy over rice. Bok choy was the original chop suey ingredient, and it shines in stir fry. I also use bok choy in breakfast soups, especially miso soup with rice. I like to use chives or green onions as a garnish. Miso is a fermented grain and bean paste used in Asia like we use soup stock or bouillon that has living pro-biotics. For that reason, do not boil, just add before serving.
This morning we had bean soup with parsnips and the last of our rutabagas. The parsnips gave it a sweetness that was such a treat. For refreshments during the Earth Arts tour, Ken served parsnip pie. I scrubbed, chopped and boiled the parsnips and drained and let cool. Ken follows a basic pumpkin or squash pie recipe - eggs, cream, milk, and a little cinnamon and mace. He used a bit of honey, too. Everyone thought it was delicious.
Coming Soon: Asparagus. Cool weather has slowed down the asparagus, but sightings were reported by Ken on Sunday.
No comments:
Post a Comment