We planted a fair number of quick-growing greens when we got back from New Zealand in April. We were eager to get something out of the garden, and some greens take only 30 or so days.
And then the 30 days went by (rather quickly) and now we have lots of greens, some of them bolting already despite our very cool June. They include several kinds of mustard, turnip greens, radish greens, kale (old and new), chard (old, just starting to go into its second-year biennial seed-producing phase) - a total of 8 kinds.
If I'd left them in the garden, they would have become tough and bitter. I have other options: leave them in the fridge till I need them (but there are more every day); sauté them and pack for the freezer against a day next winter when they'll be great in a soup; or….
Frizzle them!
I have done this before with kale but not as a regular habit and not with other varieties of greens. Here's what I'm doing now:
I'm looking over the greens when I first gather them from the garden. I don't want to wash them if I don't have to. Mostly they are fine, since I have harvested them by cutting them off several inches above ground level with scissors.
Then I'm laying them out on foil on a cookie sheet. The foil has been used several times, and already has a thin coating of olive oil, which adds a perfect flavor for greens. Once there, I wipe them around a pit in the oil, and if they seem dry, I'm adding a few more sprinkles of olive oil.
Then into the oven they go. The oven has been preheated to 400 degrees. Or else it is hot from baking something else, and that's the temperature I use. They go on the bottom rack.
Then I do my best to keep an eye on them. I don't want them getting black. They could use moving around at about the 3 minute mark. In 5 minutes, they are ready to take out, usually.
Once they're out, I let them cool off. Or I sprinkle them with parmesan. Or I sprinkle them with salt.
I serve them with supper. They're great on soup, or just to eat by hand with almost anything. (So far, with everything.) They're reminiscent of nori.
I'm thinking of crumbling them into leftover rice tonight, after it's reheated. Though they really are best when they are crisp, and it takes almost no moisture to soften them up and the rice may wreck them.
Last night supper got delayed by Father's Day calls from the kids, so I didn't go out harvesting. Instead I just grabbed a handful of mixed greens from the produce-keeper bag in the fridge to frizzle. So if you don't have a garden but want to have these very tasty (irresistible) healthy crisps around, you can certainly use greens from the farmers' market or store.
Let me know how you're using them.
Showing posts with label Harvest. Show all posts
Showing posts with label Harvest. Show all posts
Monday, June 16, 2014
Sunday, July 25, 2010
Garden update - July 25, 2010
Today we ate something from our garden. I reached deep into the beans, where I thought some greens would like the shade and the extra nitrogen, and broke of two 4" leaves of lettuce. They were tasty and too soon gone.
But they are a start. This was literally the first of the harvest, though there are signs of more to come. How soon?
The squash are in bud, with some female flowers emerging. The plants look awfully small to me. How can they have enough leaf area to grow a squash fruit of any size? We'll see.
Both tomato plants have blossoms, but I haven't seen any newly set fruits for a couple of weeks. Meanwhile, the three tomatoes that have appeared are still hard and green and in the case of the Early Girl, rather small.
The eggplant has no blooms, but it is growing leaves abundantly. I decided to move it to a section of the trellised area that is close to the house, so it gets reflected as well as direct sunlight now. That seems to have made all the difference.
Beets are making leaves, as are carrots and turnips. They are still tiny. Spinaches are growing but surely it will be a month before they will be eating size. Chard is finally emerging, and parsley is still not visible. I tucked in a few extra squash seeds of various types, and they are all growing smartly. It is impossible to believe they will have time to mature and grow fruit, though, unless we have many hot days.
Down in the yard, the baby jerusalem artichoke is growing taller each day. It is beginning to send forth its fourth set of leaves, as of this morning. I figure every leaf means more energy for the plant and yet faster growth. We figure the tubers will be ready in the winter, and will stay happily in the ground even after frost, so right now the big deal is to get them to survive snails and deer. If they do, we'll have yummy tubers for months this winter.
Today the porch is registering over 80, so we'll get some good growth. I would feel better if the tomatoes were setting fruit - I would know I'm doing it right.
But they are a start. This was literally the first of the harvest, though there are signs of more to come. How soon?
The squash are in bud, with some female flowers emerging. The plants look awfully small to me. How can they have enough leaf area to grow a squash fruit of any size? We'll see.
Both tomato plants have blossoms, but I haven't seen any newly set fruits for a couple of weeks. Meanwhile, the three tomatoes that have appeared are still hard and green and in the case of the Early Girl, rather small.
The eggplant has no blooms, but it is growing leaves abundantly. I decided to move it to a section of the trellised area that is close to the house, so it gets reflected as well as direct sunlight now. That seems to have made all the difference.
Beets are making leaves, as are carrots and turnips. They are still tiny. Spinaches are growing but surely it will be a month before they will be eating size. Chard is finally emerging, and parsley is still not visible. I tucked in a few extra squash seeds of various types, and they are all growing smartly. It is impossible to believe they will have time to mature and grow fruit, though, unless we have many hot days.
Down in the yard, the baby jerusalem artichoke is growing taller each day. It is beginning to send forth its fourth set of leaves, as of this morning. I figure every leaf means more energy for the plant and yet faster growth. We figure the tubers will be ready in the winter, and will stay happily in the ground even after frost, so right now the big deal is to get them to survive snails and deer. If they do, we'll have yummy tubers for months this winter.
Today the porch is registering over 80, so we'll get some good growth. I would feel better if the tomatoes were setting fruit - I would know I'm doing it right.
Monday, March 9, 2009
Grammy Peg's Tablespoon Soup
In a soup pot or crockpot, place the following ingredients from your bulk storage:
1 T wheat
1 T rye (rinsed before adding)
1 T barley
1 T grinding corn
1 T brown rice
1 T lentils
1 T kidney beans
1 T black beans
You can use whatever you have, as long as there are 8 tablespoons. This is enough for 1 person, so multiply it by the number of servings you want to make. Tip: it gets better and better as it sits, so make some planned-overs.
Instead of measuring each tablespoon separately, you can add a little of each to a 1/2 cup measure. Once it is full, you will have enough for one serving.
Add 1/4 water or broth for each tablespoon used: for the 8 tablespoons shown, you would add 2 cups of water or broth.
If you want to add tomatoes, do it at the last minute, after the grains and beans are tender. See below for other options.
This soup will tolerate a quarter pound of meat for each 8 tablespoons. Add it when you start the cooking.
Instructions: Add all the ingredients except the tomatoes to the pot, cover, and cook over low until all the beans are tender. The time will vary depending on how fresh the beans are. In a slow cooker it may take 12 hours, on the stove more like 4-6. Keep an eye on them so they don't scorch and adjust the water accordingly. Salt to taste when the cooking is finished. Soy sauce makes a nice salty addition, either to the pot or on the table.
Optionally, add these or other vegetables in season with the grains and beans:
Potatoes cut in large chunks
Onions cut in large chunks
Green pepper cut in large chunks
Another tasty and nutritious option is to stir in fresh greens and chunks of cheese as you serve it. Spinach works well. Kale would need to be frizzled by stirring on high heat for a few minutes with some olive oil.
Serve the soup with a salad.
1 T wheat
1 T rye (rinsed before adding)
1 T barley
1 T grinding corn
1 T brown rice
1 T lentils
1 T kidney beans
1 T black beans
You can use whatever you have, as long as there are 8 tablespoons. This is enough for 1 person, so multiply it by the number of servings you want to make. Tip: it gets better and better as it sits, so make some planned-overs.
Instead of measuring each tablespoon separately, you can add a little of each to a 1/2 cup measure. Once it is full, you will have enough for one serving.
Add 1/4 water or broth for each tablespoon used: for the 8 tablespoons shown, you would add 2 cups of water or broth.
If you want to add tomatoes, do it at the last minute, after the grains and beans are tender. See below for other options.
This soup will tolerate a quarter pound of meat for each 8 tablespoons. Add it when you start the cooking.
Instructions: Add all the ingredients except the tomatoes to the pot, cover, and cook over low until all the beans are tender. The time will vary depending on how fresh the beans are. In a slow cooker it may take 12 hours, on the stove more like 4-6. Keep an eye on them so they don't scorch and adjust the water accordingly. Salt to taste when the cooking is finished. Soy sauce makes a nice salty addition, either to the pot or on the table.
Optionally, add these or other vegetables in season with the grains and beans:
Potatoes cut in large chunks
Onions cut in large chunks
Green pepper cut in large chunks
Another tasty and nutritious option is to stir in fresh greens and chunks of cheese as you serve it. Spinach works well. Kale would need to be frizzled by stirring on high heat for a few minutes with some olive oil.
Serve the soup with a salad.
Monday, September 8, 2008
Kymberly's All-Natural Apple Pie
Kymberly requested this recipe, so I am dedicating it to her. Enjoy, Kymberly, and save me a piece!
For one 10-inch pie, you will need:
5 apples, more or less, depending on their size; core and slice thin but don't peel. Use good pie apples such as Gravensteins or Jonagolds.
1 tablespoon apple pie spices; choose from cinnamon, allspice, nutmeg, ginger, cardamom, or mixture of these.
2 tablespoons cold butter; chop in small pieces.
-------------
1 apple; peel, core, and chop, and steam with 1 tablespoon water until soft. Chill in the freezer until needed.
1-3/4 cup whole wheat flour. Stone-ground will give this pie a delightful nutty flavor and texture, but the crust will be somewhat crumbly. Use whole wheat pastry flour for part of the flour for a softer, less crumbly dough.
1 stick (1/2 cup) real butter, very cold; chop quickly into small pieces.
1/2 cup walnuts, pecans, or hickory nuts; chop or grind till fine.
1/2 teaspoon salt or mineral salt.
------------
First make the crust: Mix the flour(s), nuts, and salt, then blend in the butter with your fingers until it makes a uniform crumb. Add the cold cooked apple one tablespoon at a time, stirring it in lightly, until the mixture just holds together. Collect it into a ball, cut into 3 equal pieces, place two in a pie plate, and press them into the plate and over the rim. Place the remaining piece of dough in the refrigerator.
Then make the filling: Layer half the apple slices into the pie plate, sprinkle with chunks of butter, and then half the spices; add the other half the apple slices, the remaining butter, and the remaining spices. Then dribble the remaining cold cooked apple over the top.
Finally, finish the pie: Press the remaining piece of dough on a lightly buttered dinner plate, and press it so it will fit over the apples, including the rim of the pie plate, then cut 3 1-inch slits near the center. Loosen the dough from the plate, then tip it over apples. Press along the rim with a fork or with your fingers.
Place a cookie sheet on a lower rack to catch spills. Place the pie on a high rack in an oven preheated to 400 degrees. After 20 minutes, check the crust for darkening, and if necessary cover the pie lightly with foil. Continue to cook for a total of about 40 minutes. Steam should be escaping from the slits when you remove it from the oven.
Set it aside to cool completely, or serve warm. Serve with fresh cream, ice cream, or a room-temperature sharp cheddar cheese slice.
If you want the pie to be sweeter, sprinkle the crust with several tablespoons of sugar when it comes out of the oven.
For one 10-inch pie, you will need:
5 apples, more or less, depending on their size; core and slice thin but don't peel. Use good pie apples such as Gravensteins or Jonagolds.
1 tablespoon apple pie spices; choose from cinnamon, allspice, nutmeg, ginger, cardamom, or mixture of these.
2 tablespoons cold butter; chop in small pieces.
-------------
1 apple; peel, core, and chop, and steam with 1 tablespoon water until soft. Chill in the freezer until needed.
1-3/4 cup whole wheat flour. Stone-ground will give this pie a delightful nutty flavor and texture, but the crust will be somewhat crumbly. Use whole wheat pastry flour for part of the flour for a softer, less crumbly dough.
1 stick (1/2 cup) real butter, very cold; chop quickly into small pieces.
1/2 cup walnuts, pecans, or hickory nuts; chop or grind till fine.
1/2 teaspoon salt or mineral salt.
------------
First make the crust: Mix the flour(s), nuts, and salt, then blend in the butter with your fingers until it makes a uniform crumb. Add the cold cooked apple one tablespoon at a time, stirring it in lightly, until the mixture just holds together. Collect it into a ball, cut into 3 equal pieces, place two in a pie plate, and press them into the plate and over the rim. Place the remaining piece of dough in the refrigerator.
Then make the filling: Layer half the apple slices into the pie plate, sprinkle with chunks of butter, and then half the spices; add the other half the apple slices, the remaining butter, and the remaining spices. Then dribble the remaining cold cooked apple over the top.
Finally, finish the pie: Press the remaining piece of dough on a lightly buttered dinner plate, and press it so it will fit over the apples, including the rim of the pie plate, then cut 3 1-inch slits near the center. Loosen the dough from the plate, then tip it over apples. Press along the rim with a fork or with your fingers.
Place a cookie sheet on a lower rack to catch spills. Place the pie on a high rack in an oven preheated to 400 degrees. After 20 minutes, check the crust for darkening, and if necessary cover the pie lightly with foil. Continue to cook for a total of about 40 minutes. Steam should be escaping from the slits when you remove it from the oven.
Set it aside to cool completely, or serve warm. Serve with fresh cream, ice cream, or a room-temperature sharp cheddar cheese slice.
If you want the pie to be sweeter, sprinkle the crust with several tablespoons of sugar when it comes out of the oven.
Glorious Italian Harvest Soup
I found this soup online at one of my favorite sites. If you like food, you will want to subscribe to this wonderful 'kitchen', full of aromatic surprises. You can even leave your feedback - which in this setting means comments you make after you feed yourself with these delightful concoctions! To subscribe, go to http://101cookbooks.com.
This soup is from southern Italy, not a well-traveled place. It is full of harvest veggies, and flexible enough to make use of whatever you have in your local area. It is also a SHOCKING soup: it uses 2 cups of olive oil. But don't worry: first, olive oil is healthy, and second, you don't consume it all. After you're done cooking this soup, you will have plenty of flavored olive oil to use in other dishes.
Here's the link: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html. Or you can get to it from the 101cookbooks.com site.
I'm trying this tonight. I even have squash buds still in my garden. I will have to go to the store for a nice fennel root - too bad because I passed one up at the Anacortes Farmer's Market last Saturday. Oh yeah - I'll have to buy tomatoes too because all the ones in our garden are still green: tomatoes aren't designed for a maritime climate with daytime highs in the 60s!
Leave a comment here if you try it!
This soup is from southern Italy, not a well-traveled place. It is full of harvest veggies, and flexible enough to make use of whatever you have in your local area. It is also a SHOCKING soup: it uses 2 cups of olive oil. But don't worry: first, olive oil is healthy, and second, you don't consume it all. After you're done cooking this soup, you will have plenty of flavored olive oil to use in other dishes.
Here's the link: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html. Or you can get to it from the 101cookbooks.com site.
I'm trying this tonight. I even have squash buds still in my garden. I will have to go to the store for a nice fennel root - too bad because I passed one up at the Anacortes Farmer's Market last Saturday. Oh yeah - I'll have to buy tomatoes too because all the ones in our garden are still green: tomatoes aren't designed for a maritime climate with daytime highs in the 60s!
Leave a comment here if you try it!
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