- Chinese broccoli
- Herb (cilantro or dill or basil)
- bok choy or spinach
- Kale or chard
- garlic scapes
- sugar snap peas just a few or zucchini
- Onions – fresh onions for cooking, grilling you name it
- Lettuce
- Radishes or Kohlrabi
We are lucky to have a couple extra hands this week. We have the help of our Catlin Gable students Tulip and Sydney. They worked getting peppers and another row of heirloom tomatoes transplanted and weeding the zucchini. They also helped Polly and I get starts ready for the farmers market. I managed to get the last onions transplanted and now I have to move onto the leeks. The pole beans I planted before the last frost are limping along and the next set seems ready to go into the ground. It will now be a race between the first and second plantings of the beans with the risk of mega amounts of green beans again this summer. This is not my fault!
I tried a new variety of snow pea that I’m very excited about but I have promised in the past not to plant bush beans and peas as harvesting is more challenging. This is a variety created by plant breeders in conjunction with chefs. The pod is purple and remains purple even after cooking. I sure hope we have some good helpers that like to Kneel or crouch to harvest. Eggplants should go in the ground this week, as last year was not abundant. This year I have over 200 plants and a lot of enthusiasm for a delicious eggplant year. I promise to share with you my very favorite eggplant recipe that is both vegetarian and vegan and I could eat it every day.
The tomatoes were pruned for the first time and Juvencio managed to get most of them strung up. We tried a new plan with the very special cages that Coach Lardy made last year. It had been a plan for his students in his environmental sciences class to create these sturdy rebar tomato cages but when the pandemic hit no students returned to school and he was left with tons of rebar. Over the course of a few weeks he finished 30 cages and delivered them to our farm. I must admit that I did not use them to their fullest extent last year. Hopefully Juvencio has helped me give them enough space so that we can harvest all the way around the plant and not have to tie them up. I will let you know in August how it goes.
The cucumbers in greenhouse number two are starting to climb and are full of flowers which is a very good sign that cucumbers should be ready in mid June. Zucchini is in flower in multiple places and should be in full force in a few weeks. This is an exciting and stressful time of year.
If you are already wondering how you will eat all the veggies, remember soups, salads and stir fries every day. Here is my favorite recipe for all the greens (I use lettuce, chard, spinach, all the herbs and the onion in one dish)
https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/
Another version:
https://cooking.nytimes.com/recipes/1020203-kuku-sabzi-persian-herb-frittata
Here is a great one for Saag, Basia, Sophie, Audrey and Ben’s family favorite:
https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603
Here is what to do with garlic scapes:
Spicy Green Garlic Soup
4 svgs
4 large chicken legs (thighs and drumsticks) about 3 lbs
2 Tbs EVOO
1 large onion diced, approx 3 c
4 carrots, peeled and cut into 2” chunks
1 celery stalk, diced
1 bay leaf, 1 clove
2 bunch green garlic shoots (about 12 shoots)
Season chicken well with salt and pepper. Pour oil into a dutch oven over medium-high heat, add chicken and brown well about 3 min per side. Remove and set aside. Add onion and cook until brown and softened. Add remaining ingredients except for green garlic, then add chicken back into pot.
Add 10 cups water and 1 Tbs kosher salt, bring to a boil and them let simmer until chicken is tender, about 1 hour. Take off heat and skim off excess fat.
While chicken is cooking prepare the garlic shoots: remove tough outer layers and rinse well. Split lengthwise and chop both white and tender green parts.
Just before serving add garlic to pot and simmer 5 minutes. To serve place 1 chicken leg in each bowl and pour broth over—serve with squeeze of lime juice and chunks of avocado.
Green Garlic Tabbouleh
8 svgs
1 c. medium bulgur
2 Tbs lemon juice, more as needed
1/4 tsp ground cumin,
y inpinch of allspice
1/2 c EVOO
2 1/2 c coarsely chopped Italian parsley leaves
1 1/4 c finely chopped green garlic
1/2 c chopped fresh mint
1/2 c thinly sliced green onions.
1 c each chopped tomatoes, chopped cucumber
In medium pot bring 2 c water to boil, add bulgur, cover and reduce tone simmer 8-12 minutes or until tender and then drain well. PLace in a large bowl.
In a small bowl whisk together lemon juice, spices and EVOO. Pour over bulgur and toss to coat. Fold in herbs and veggies, taste and adjust salt and pepper to taste
Another one for all greens:
https://lynnecurry.com/wprm_print/8701
If you can’t figure out what to do with sugar snap peas (really? I just eat them raw)
Parmesan and Dill Popcorn
1 c popping corn
1 Tbs oil
1 Tbs grated parmesan (or brewer’s yeast if vegan)
2 Tbs fresh dill, finely chopped
Cook popcorn in oil; add Parmesan and dill
Sugar Snap Peas with Yogurt, Feta and dill
3 c sugar snap peas, trimmed
1 clove garlic finely grated or minced
1 1/2 Tbs lemon juice
4 Tbs EVOO
1 c. thinly sliced fennel, cucumber or radish
1/2 packed cup of roughly chopped dill
2 scallions thinly sliced
1/3 c plain yogurt (if using Greek, thin it a bit with water to make it pourable
1/2 c crumbled feta
1/2 tsp lemon zest
torn soft herbs such as parsley, mint, chives or cilantro, for serving
Salt to taste
Bring pot of water to boil; have ready a bowl of well salted ice water. Drop peas into the boiling water and cook just until tender, then remove with slotted spoon to ice water. Cool completely, then drain and pat dry with a towel. Slice in half crosswise.
In medium bowl whisk together garlic, lemon juice. Whisk in 3 Tbs EVOO, add salt/pepper to taste. Add the peas, fennel, dill and scallions and toss well. Taste and adjust seasonings as necessary.
In a small bowl stir together the yogurt, 1/4 c feta, lemon zest and remaining 1 Tbs of EVOO. Season w/ salt/pepper to taste.
Spread the yogurt in a thin layer across a serving platter and spoon the peas on top. Scatter remaining 1/4 c feta on top, drizzle with a bit more EVOO and scatter fresh herbs over top.
Serve as a side dish or spread on crusty bread.