- Lettuce
- Onions
- Sugar snap peas
- Zucchini
- Kohlrabi or fennel
- Broccoli of Chinese broccoli
- New Potatoes
- Parsley
- Kale or collards or chard
- Cabbage
- Green onions
Happy Father’s Day. Today we celebrate our fathers and appreciate their gifts and contributions to the people that we are. Give them a little extra love today. I always remember my dad’s laugh (especially at his own jokes), him taking us to the park on Sunday mornings so my mom could sleep in, fishing in the surf in San Diego each summer and what a great listener he was. I will hold him in my heart forever.
We want to take the time to congratulate all those graduates out there. So many of you are celebrating the achievements of the young people in your lives from high school to college and beyond. Enjoy your celebrations! Congratulations to you all.
Cooler weather makes us thrilled. It gives us an opportunity to get out into the fields and greenhouses and turn over beds, weed and transplant without sweat running into our eyes. I long for a backyard garden that feels planted and finished and just needs the occasion weeding. Our place requires daily attention, tying up tomatoes, weeding, seeding, transplanting and pest management. I hope to get to some of that work today after the harvest.
As we approach the summer solstice it is time to plant radicchio! My favorite crop. I have 20 varieties I am sure! I will seed it over the next two weeks and tend to it until the fall and through the winter. It makes the most amazing salad. We are seeding winter cabbage, broccoli and cauliflower. We are busy harvesting wheat for fall wreaths. If I sit here and list it all I will get dizzy. We hope to get a pizza party on the books for July, keep your eyes on the email for the date.
These are the last weeks of sugar snap peas. Enjoy this garden candy while you can. The first new potatoes arrive today. Enjoy them steamed and fresh. They are so unique at this time of year. Broccoli has been a real disappointment this year. It continues to hang in there, never getting to the size or quantity we expected. We have been loving it sauteed over rice with crispy chile oil.
Here are some recipes to enjoy:
Chimichurri
1/2 c olive oil
2Tbs red wine vinegar
1/2 c. Finely chopped parsley
3-4 cloves finely chopped garlic
1-2 tsp red pepper flakes
3/4 tsp dried oregano
1 tsp coarse salt
Black pepper to taste.
Mix all the ingredients together in a bowl and let it sit for at least 10 minutes for flavors to marry. Use as marinade and/or on grilled meats and veggies. (For instance, yummy with grilled zucchini)
Zucchini Parmesan
1 large can chopped tomatoes
1 Tb EVOO
1 small onion, chopped
2-4 garlic cloves
Salt and pepper
2 Tbs chopped fresh basil
2-21/2 lbs zucchini
3 Tbs EVOO
1/2-1 tsp red pepper flakes
3/4 c freshly grated Parmesan
Heat 1tbs EVOO in a large heavy skillet over medium heat and add onion. Cook, stirring often until tender. Add garlic, stir, then add remaining sauce ingredients. Bring to a boil and then simmer, stirring often. Allow to cool and then run through a blender or food processor, then adjust salt and pepper to taste.
Heat oven to 450. Trim ends of zucchini is, cut in half crosswise then cut into lengthwise slices 1/4” thick. Season w/ salt and pepper and toss w/2 Tbs EVOO.
arrange on a baking sheet in a single layer then sprinkle with red pepper flakes.
Roast for 12 minutes, or until lightly browned. Remove and reduce heat to 375.
To assemble , oil a 2-quart gratin pan with olive oil. Spread 1/4 c sauce over bottom of the dish. Arrange a third of zukes slices in an even layer over the sauce. Spoon a 53rd of remaining sauce over zukes and sprinkle w/1/4 c Parmesan. Repeat for 2 more layers, ending with 1/4 c Parmesan. Drizzle with remaining Tbs EVOO. Bake at 375
For 30-35 minutes. Remove from the oven and allow to cool for 5-10 minutes before serving.
Chickpea and fennel ratatouille
1lb eggplant, cut into large chunks
3/4 lb zukes, cut into large chunks
1 28-ounce can plum tomatoes, drained.
1 onion, sliced
2 red or yellow bell peppers, seeded and sliced
1 lb fennel, trimmed and cut into Argo chunks
5 garlic cloves, halved
1 tsp salt, black pepper
1/4 c EV00
3 c cooked or canned chickpeas, drained
1 Tbs chopped fresh thyme or rosemary, or 1/4 c parsley
Heat oven to 425. Combine all ingredients except chickpeas and EVOO in a large roasting pan. Drizzle w oil and toss to combine.
Transfer to the oven and roast, stirring gently until the veggies are lightly browned and tender and the tomatoes are beginning to form a sauce, about 40-40 minutes. Add chickpeas and return to the oven until peas heat through, add herbs and stir—taste to adjust seasoning. Serve hot or at room temp.
Like big grape leaves. We ate tonight and liked
Stuffed Collard Greens
1 large bunch collards
1/4 c EVOO
1 large onion, finely chopped
1 1/4 c medium grain rice
3 Tbs toasted pine nuts
3 cloves garlic, minced
1/3 c chopped fresh dill
1/3 c chopped fresh mint
1/2 c chopped fresh parsley
1/3 c fresh lemon juice
2 Tbs tomato paste
Bring a wide pot of salted water to rapid boil. While water is heating, carefully remove most of the stem from the collards, trying to leave leaf intact. One by one Drop the leaves in the water for a minute or so to Blanche, then remove with tongues and let cool and dry on a
clean towel.
Add 2 Tbs to large frying pan, add onions and sauté until soft, then stir in nuts, garlic and rice—stir for 2-3 minutes and remove from heat to cool. Stir in fresh herbs and another Tbs EVOO.
Seasons w/ salt and pepper to your taste.
When all is cool enough to handle, prepare to stuff and roll the leaves. Lightly oil the bottom of a deep, lidded frying pan. With vein side up and stem towards you, place 2 Tbs filling at the stem end and roll up the leave snugly, folding in sides as you go along to make tight package. Place seam side down in the pan in a snug single layer.
Combine lemon juice, remaining EVOO, tomato paste and 2 Tbs water. Pour the sauce over the rolls. Add enough water to barely cover the rolls, then cover. Bring to a boil and then simmer on low heat for 45 minutes. Allow to sit 10 minutes before serving. Can serve warm or at room temp; pour a bit of sauce from pan over rolls when serving
A kale pizza recipe:
Chickpea and Kale Enchiladas: