Greetings from the Garden! This box has parsnips, sunchokes, radishes, green onions, lettuce, salad and braising greens, spinach, asparagus, sorrel (in photo at left), chervil and the first turnips.
Field Notes. Rain and more rain, but NO hail. I was running around laying fiber and sheets over the greens in the garden once I saw we were in the storm track for quarter size hail. No one wants pre-shredded greens! We were very fortunate on that and several counts - most of the rain was a slow soft drizzle that soaked into the soil. And we did not get tornadoes or other high winds that damage plants.
Ken returned from a last minute trip to the boundary waters. He agonized about going. This is a busy time of year for him. I covered the animal chores, but all his seedlings grew, and now he will busy moving them out to garden and field. He is amazed at all the changes and garden progress in the last four days.
From the Kitchen. This week we introduce some seasonal favorites. Sorrel is a lemon flavored green that some people add to salad. I like sorrel in egg dishes or creamy or potato soups or pasta salads with homemade mayonnaise dressing. I also wilt sorrel in butter and use in place of lemon - great on fish for example.
Chervil is a French herb usually found in fine herb mixes. It is like a cross of fennel and parsley. Delicious addition to salad, dressings, eggs, creamy soups, - ad just before serving as it is delicate and loses its punch when cooked. Best fresh.
Turnips are a zesty vegetables. I cook, add butter, salt, and pepper and serve. Some people make turnips au gratin with cheese. The small white Japanese turnips are excellent sliced and salted for an hour. The salt brings out the sweetness. Just rinse before serving if salt is a concern.
Turnip greens are a wonderful addition to braising mixes. Turnip greens are packed with nutrition - vitamins A, B complex, C, and minerals - potassium, magnesium, calcium.
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