From the Garden this Week...
From the Garden this Week…
Kale, Broccoli Shoots or Broccoli Sprouts or Cauliflower, Spring Onions, Swiss Chard or Tatsoi, Oregano, Parsley, Dill, Fennel, Radishes, Mixed Lettuce, Arugula, Spinach and Oranges
Coming Soon… Beets, Snap Peas and Parsnips
Using your Produce… by Julie Moreno
We have lots of greens coming again this week. This recipe that I included here, uses the dill and spring onion as well. You can easily omit the dill if you want to use it in one of the recipes on the next page. Also, you can add in some of the other greens in this recipe as well. I do like to mention not to overcook the greens as the kale will start to have a strong sulfur odor, like overcooked broccoli. For the fennel, if you are unfamiliar, it is nice, shaved in a salad, but is also very nice cooked. I like to hide it in marinara sauce or other Italian dishes. The more you cook it the more the strong fennel flavor mellows.
Dill Creamed Kale
2 tablespoons butter
1 spring onion, white and light green parts, chopped
2 cloves garlic, minced
½ teaspoon salt
7-8 cups chopped kale; stems removed
2 tablespoons dry vermouth or white wine
¼ cup heavy cream or cream cheese
1 tablespoon dill, chopped
Salt and freshly ground black pepper
Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat, when melted, add the onion, garlic and salt. Cook over medium heat, about 3 to 4 minutes. Add the kale and continue to cook for a 2-3 more minutes until wilted. Increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream or cream cheese, stirring until completely incorporated. If using cream, reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly. Taste for seasoning, add salt and pepper if you like.
Meet Volunteer David Berrens
How did you begin an interest in gardening? I have always been in awe of God’s creation where you can stick a dead seed in the dirt with water and sun and it comes to life to sustains more life. There is just something that feels natural about working with your hands that makes you want to care for the good earth.
Where were you born, go to school and or grow up? I was a baby boomer born in San Francisco but my dad was in the Air Force so we moved all over. My dad retired when I was in the 8th grade and moved us to Anchorage Alaska where I finished school and joined the Navy. I have also lived in Hawaii Bermuda, California, South Carolina, Washington.
What drew you to volunteer in our Charitable Garden? My wife Nancy started here first and I came along for the ride. When I retired, I was looking for things God might want me to get involved with and I was able to feel I could use my talent to meet the needs here. There is always something to do and they haven’t kicked me out so I just keep coming back.
Who do you call family? I married my High School Sweetheart whom I’ve known now for 53 years
And we produced two incredible children who in turn gave us 7 grandchildren.
What is something interesting about you that others might not know? I once talked a couple of guys into sailing in a rubber raft from an Aleutian Island in the Bering Sea over to a neighboring island that had a volcano to roast marshmallows. Fortunately for us, an opposing wind came up and we didn’t make it. That wind saved our lives because the island looked only a mile away but was actually 17 miles away.
Something else to share? It feels good to volunteer so come! We would love to have you.
This week we have dill in the baskets. Dill goes well with chicken or seafood. I saw an idea to add it to your chicken salad which sounds great. Cindi provided the recipes here from her collection of family favorites. I had never heard of Beau Monde before this week, so I got to look up the ingredients listed. I found out that Spice Islands trademarked the name. The dill oil is another option or try drying the herbs to use later.
1 teaspoon Beau Monde or
½ teaspoon celery salt, ¼ teaspoon garlic powder and
¼ teaspoon onion powder
2-3 tablespoons chopped dill
1 Tablespoon chopped parsley
1 cup sour cream