From the Garden This Week
From the Garden this Week…
Kale, Carrots, Cabbage, Celery Root, Mixed Garden Salad Greens and Reds, Curly Leaf Parsley, Chard, Mint, Green Onions, Oranges and Meyer Lemons
Coming Soon…Beets, Parsnips, Radishes, Arugula
Using your Produce… by Julie Moreno
In the picture below, you can see both curly and flat leaf parsley growing together. Unfortunately, curly parsley has come to be known as the flat leaf’s ugly sister but she has her own favorable attributes that can be taken advantage of in the right recipe. Curly parsley is milder in flavor than the flat leaf and it also brings texture to dishes like Tabbouleh. Tabbouleh salad is often made as a bulgur salad with parsley as a garnish, but traditionally it was an herb salad with a little bit of bulgur. This salad is great for us to make this week, as we also have green onions and our mint is ready to harvest. Instead of the traditional tomatoes, I included shredded carrots, which add the sweetness and a little bit of added crunch to the salad. Substituting the tomatoes is a great way to make this dish seasonal when we have the herbs. It’s too hot here for us to grow the parsley when tomatoes are also in season.
½ cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 1 large lemon
1 bunch chopped curly parsley
¼ cup chopped fresh mint
1 cup shredded carrots
4 scallions, finely chopped
salt, to taste
¼ cup extra virgin olive oil
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, carrots, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid. Add the olive oil, toss together, taste and add salt if needed.
TEAM WORK! I am so grateful for the unique gifts that each volunteer person brings to our Charitable Garden. Thank you to Dave Berrens who has spent many hours repairing our washing tables and repairing the roofs of our garden sheds, and inventorying windows for our emerging Greenhouse. Thank you to Vince Hobbs for indispensible tractor work and building know how! Dave and Vince will be repurposing the 1909 and 1911 windows of Oakdale homes for our Green House. We are now building a new Planting and Maintenance Team separate from our Harvest Team. If you know someone who could come on a Monday, Wednesday, or Friday to plant, and maintain rows, please contact us.
Cabbage and Kale Salad
We have more cabbage coming this week. Unfortunately, all of the cabbages that we planted have come ready at the same time. We also have this beautiful purple kale coming this week, shown below. This week I included a coleslaw recipe, including the kale with vinaigrette dressing. This is lighter than the traditional mayo-based dressing we are used to, and is better if you can make it ahead and let the greens marinate. The cabbage and kale will hold up with the dressing for several hours if needed.
Coleslaw with Cider Vinaigrette
1 tablespoon cider vinegar
1-1/2 teaspoons honey
1 teaspoon Dijon mustard
2 tablespoons olive oil
¼ teaspoon fresh ground pepper
½ teaspoon salt
2 cups shredded cabbage
2 cups shredded kale
2 shredded carrots
1 tablespoon minced fresh parsley
2 tablespoons chopped green onion
¼ cup chopped almonds
In a jar with a lid combine the vinegar, honey, mustard, olive oil, pepper and salt, shake well. In a large mixing bowl, combine the cabbage, kale, carrots, parsley and onion. Add the dressing to the cabbage mix and blend well, let sit for 30 minutes before eating, if possible. Serve topped with the chopped almonds.