From the Garden this Week, May 20, 2021...

From the Garden this Week…

Garlic Scapes, Carrots, Fava Beans, Red and Green Head Lettuce, Mixed Baby Lettuce, Snap Peas, Beets, Radishes, Dill, Basil and Chamomile


Coming Soon… Onions and Cucumbers



Using your Produce… by Julie Moreno


These past weeks with all of the lettuce we have been enjoying I have been making salads for my lunch each day. Now that I am taking lunch to work, this has become a lesson in preparation. My mother makes a great layered salad that is perfect for taking to a pot luck. The peas that we have had recently made me think of the salad, it uses frozen peas, which in the pot-luck model, adds in a layer of food safety by keeping the salad cold. But this salad is even better with our fresh peas. By layering the ingredients, you keep the greens away from the ingredients that would ordinarily wilt the lettuce prematurely. When I take this to work, I use a large bowl with enough room to mix the salad right in my bowl. The bacon, garlic scapes and mayo form a flavorful dressing. I try to chop, wash and dry the lettuce greens as soon as I can after bringing them home, then they are ready to go when you need them. You can double or triple the recipe depending on the number of servings you need. I make this amount for one large lunch salad.


Layered Salad


2-3 tablespoons mayonnaise

1 garlic scape, thinly sliced

1-2 tablespoons chopped cooked bacon

1 ounce cheddar cheese, grated

¼ cup raw snap peas

1 hard-boiled egg, chopped

1 carrot, sliced

2 radishes sliced

Salt and pepper

1-2 teaspoons chopped fresh herbs

3-4 cups salad greens, chopped and washed


In a large bowl layer the mayonnaise, garlic scapes, bacon, cheese, peas, hard-boiled egg, carrot and radishes. Season with salt and pepper. Add the herbs and salad greens. Cover and store until ready to eat. Mix all of the ingredients well and enjoy.


Tea time anyone? You’ve got chamomile!


If the wind has been rustling up your nerves these past few weeks, might we suggest a pot of chamomile tea? This week, we’ve included a bundle that will make a perfect tea break for two people. With a pair of kitchen shears, chop off the blossoms (don’t worry if there’s still a bit of stem) and immerse them in boiling hot water for 4-12 minutes depending on your taste preference. Then let your anxiety melt away…



Vegetable Spreads…

Turning vegetables into delicious snack food is one of my favorite ways to eat. This recipe is unexpected use of beets. It does use sugar so it’s not exactly healthy, but the combination of beets and lemons is makes for a refreshing snack. By using the whole lemon, the pectin from the rind naturally thickens the jam. I enjoy this spread on crackers with goat cheese. If we don’t have enough beets to have the equivalent of 3 medium-large beets, you can reduce the amounts of sugar and lemon.


Beet Marmalade

3 medium-large beets

1 teaspoon salt

1 small lemon, cut into quarters, seeds removed

3/4 cup sugar


Cut leaves off beets, leaving 1-inch of stems on root ends. Wash beets thoroughly. In a medium sauce pan add the beets, salt and cover with water. Bring to a boil, reduce heat to a simmer and cook until beets are easily pierced with a knife, about 35-60 minutes depending on the size of the beets. Drain the beets, and allow them to cool slightly before peeling the beets with your hands or a small paring knife, removing the stem end. Cut the beets into large chunks, then put them in a food processor or blender with the lemon quarters and process until blended. Transfer beet-lemon mixture to a heavy-bottomed saucepan and stir in the sugar. Set the pan over medium heat, cover, and cook, stirring often, until the marmalade has thickened about 3-5 minutes. The marmalade will thicken further as it cools.


Metaphors of Soil and Soul… By