From the Garden this Week…
From the Garden this Week…
Bok Choy or Beets, Napa Cabbage Hearts, Lettuce Heads, Braising Greens, Cucumbers, Summer Squash, Eggplant, Basil, Sweet and Hot Peppers, Green Beans, Arugula, Melon and a Pomegranate
Coming Soon… Winter Squash, Carrots and Sweet Potatoes
Using your Produce… by Julie Moreno
This week brings more greens to the weekly harvest. We will have mixed braising leaves and lettuce heads to add to the arugula and Asian greens. The braising mix can be eaten raw or like its name, braised. It only needs a light cooking with a little olive oil and garlic. For the arugula, I included a vegan salad. We will send out another winter squash and then start to store the remaining harvest to get us through the fall. The summer squash plants are still producing along with the eggplant and peppers. Let us know if you have a special need for hot peppers. We have Thai Chiles and Habaneros available.
Sautéed Bok Choy or Napa Cabbage
1 head bok choy or Napa cabbage
1 tablespoon oil
1 tablespoon minced ginger
2 cloves garlic, minced
1 shallot, minced or ¼ cup minced red onion
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
1 teaspoon soy sauce
1 teaspoon sesame oil
Cut the head of bok choy in half and separate the leafy greens from the thicker stems. Keeping the stems and leaves separate, slice the stems thinly across the grain and chop the leaves. Add the oil to a large skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the sliced bok choy stems, ginger, garlic, shallots, and red pepper flakes, stirring continuously for 3-4 minutes. Add the bok choy leaves, soy sauce, and sesame oil, stir for 2-3 minutes until the leaves are cooked.
We Cannot Wait for the Cold Weather
Just as the seedlings we planted last month were starting to grow, we have been hit with a caterpillar infestation. And their favorite foods are brassica vegetables, brussels sprouts, cabbage and cauliflower. It looks as if we have staved off the attack, picking 4 caterpillars off over 100 plants that will get us through the winter harvests. Fortunately, the changing seasons will also slow down the insects. This time of year, we want the cold weather to come, in order to make a less hospitable environment in the garden.
Most arugula recipes tame the peppery bite, by combining it with cheese and cured meat. I wanted to keep it lighter this week and used walnuts and avocado to do the same thing. I built the salad and dressing in the same bowl by marinating the vegetables and then tossing it all together at the end with extra-virgin olive oil.
Arugula Salad with Marinated Vegetables
3 radishes, very thinly sliced
1 cup sliced cucumber
1 sweet pepper, thinly sliced
2 teaspoons fresh lemon juice
1 teaspoon honey
½ teaspoon salt
4-5 cups arugula
1 avocado, diced
½ cup toasted walnuts, chopped
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper, to taste
In a large bowl, combine the radishes, cucumber, pepper, lemon juice, honey, and salt. Toss and set aside for 5 minutes to marinate. Add the arugula, avocado and walnuts to the marinated vegetables. Drizzle with the olive oil and toss together. Taste, add salt and pepper as needed and serve.
Metaphors of Soil and Soul . . . by Cindi J. Martin
Do you know what is eating you? This weekend I went for a stroll through our new
planting for Wellspring Charitable Garden subscribers. We are excited about the beautiful brassica plants that were lovingly placed in well cultivated rows of rich, amended soil by our faithful volunteers. My heartbeat raced as I realized that the beautiful and rapid growth of the cabbage, broccoli, and cauliflower plant leav