From Wellspring Charitable Gardens this Week - May 26, 2022
From the Garden this Week… Kale, Romaine or Butter Lettuce Head, Beets and Beet Greens, Carrots, Leeks, Summer Squash, Baby or Small Artichoke, Arugula, Cilantro, and Chives
Coming Soon… Cucumbers
Using your Produce… by Julie Moreno
It feels like summer, but we are still a few weeks away from summer vegetables like cucumbers and tomatoes. Enjoy the last of our spring herbs and greens. I also recommend eating our summer squash as soon as you can after receiving your produce. Even though it will last in your fridge for many days, the taste changes quickly after harvesting. For this week I have a recipe roasting our small carrots and beets. Don’t bother peeling these smaller roots, just scrub to remove any excess dirt and cook with the skins on. The skins will add extra texture and fiber.
Roasted Carrots and Beets
with Cumin and Cilantro
2 medium garlic cloves, minced
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
6 carrots, sliced in half lengthwise
6 beets, sliced into wedges through the stem
2 tablespoons coarsely chopped cilantro
Lemon wedges, for serving
*Preheat the oven to 400° F. In a large mixing bowl combine the garlic, salt, cumin, red pepper flakes, and oil and stir well, then add the carrots and beets and toss so they’re coated with the oil and spices. Put the seasoned carrots and beets in a large casserole dish with ¼ cup water. Cover the dish tightly with foil or a tight-fitting lid and cook for 25 minutes. Take off the foil and continue cooking until the carrots and beets are lightly browned and tender, about 25 minutes more. Remove from the oven and transfer to a serving dish and top with cilantro. Serve with lemon wedges.
Mystery Produce, Can You Name That?
Most people think I’m a veggie, but technically I’m a fruit that belongs
to the same family as the Watermelon and the Pumpkin.
· I am native to India.
· I am 95% water, which is so important for hydration.
· In one 1 cup, I have 57% of your daily recommended allowance
of vitamin K.
· I also have a small amount of manganese, magnesium, vitamin C,
potassium, and only 30 calories per cup.
· You can enjoy me pickled, raw, or sliced in your glass of water.
If you haven’t guessed what I am, I am cucumber.
Hot or Cold…
Potato leek soup is simple to make with just a few ingredients. In classic French cooking it is known as Vichyssoise. Traditionally served cold it makes for a refreshing appetizer or light lunch. Feel free to serve it warm if you prefer.
Potato Leek Soup
2 tablespoons extra-virgin olive oil
3 leeks, white and light green parts, washed and thinly cut
1 teaspoon kosher salt, plus more to taste
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
3 cups water, chicken, or vegetable broth, or more as needed to thicken
½ cup heavy cream or half and half
Fresh ground black pepper
Chopped fresh chives for garnish
In a soup pot over medium heat, add oil, leeks, and salt. Cook, stirring frequently and until the leeks are very soft, about 30 minutes. Place potatoes in the pot; add water or broth. Bring to a boil and then reduce heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Turn off heat and whisk in heavy cream. Taste and add more salt, if needed. Enjoy warm or chill if desired. Serve with a sprinkle of chopped chives and fresh ground pepper.
Kitchen Tips… Preserving Your Produce, Part 3 by Julie Moreno
In the Refrigerator (Continued):
Different vegetables need different storage conditions, so here are specifics for safely storing your produce in the refrigerator.
* Leafy Greens - Lettuce, Spinach, Chard, Kale, Collards, Arugula, Endive, Root Vegetable Greens
We want to remove any excess surface water but keep them moist. When you get them home, dry the leaves and store in a plastic bag with a damp paper towel (if the greens are still quite wet, add a dry paper towel at the bottom of the bag to absorb any residual moisture). Ideally, wash the greens, dry with a salad spinner, and store in plastic. If you are avoiding plastic, use a cloth bag. Keep the bag damp by applying water as needed since moisture evaporates in your refrigerator, which is a very dry environment. Tender greens like lettuce and spinach benefit from extra moisture, so if they are dry when you bring them home, store them with a damp paper towel.
* Cruciferous Vegetables - Broccoli, Cauliflower, Cabbage, Bok Choy
Do not wash. Store loosely wrapped in a plastic bag.
* Root Vegetables - Carrots, Beets, Turnips, Rutabagas, Radishes, Parsnips
If you buy any root vegetables with the greens still attached, remove the greens (remember that you can eat them). Removing the greens prevents them from pulling water and nutrients from the root. You can keep the greens and the roots in the same storage bag or container, or if you want them separated, store the greens as described in the Leafy Greens section, and place the roots in a loosely wrapped plastic bag.
Veggie (Storage) Tales