Garlic Galore!

New this week!

Garlic

Beets- So if you think you don’t like beets, please give them another chance!  Try the recipe below.

Head Lettuce-  We’ve cut every single head of lettuce in the garden, so we’ve got some baby heads of lettuce for you.  This is the last lettuce of the spring!

Radishes “French Breakfast”, These are the last of the radishes.  They are a bit spicy!  Try the radish and cucumbers in a dill marinade recipe below. 

Kale

        Small shares: “Lacinato” kale-  This Italian heirloom kale is so tasty that the groundhogs prefer it.  This is the 3^rd year that we’ve grown it, but the first year that we’ve been able to harvest any due to those silly groundhogs.

        Large shares: “Red Russion” kale-

Zucchini and Summer Squash: Believe it or not, but zucchini and squash are very good raw!  I like to chop it finely and add it to pasta salad! There is always zucchini bread, but it doesn’t use all that much zucchini.  Check out the selection of zucchini bread at Allrecipes.com http://allrecipes.com/search/default.aspx?qt=k&wt=zucchini%20bread&rt=r&origin=Recipe

There are many fun types of zucchini. I think that they are all similar in flavor when picked young and cooked, usually sautéed lightly. (Never cook them a long time; they turn to mush!) See recipe below

Lettuce Mix?  Maybe…We’ll check it Wed morning to see if it is ready.

Scallions: Use fresh or cook with scallions.  Use the fleshy part and the greens too.  Nice mild onion flavor. 

Cucumbers

Parsley: This nutrient packed herb is not just for a garnish! Many cultures across the world value parsley for its flavor, texture, and nutrients. Parsley has a fresh from the garden flavor that goes well with cucumbers and the nutty flavor of cous cous. 

Dill:  Cucumbers and dill! My oh my! What a wonderful combination.  Try sprinkling some fresh dill over a nice lettuce salad.  You can always hang it upside down and dry it for later.

Cilantro:   Try making the cilantro vinaigrette (recipe below) and marinating sliced cucumbers in it for at least 10 minutes…Mmm.  Add some to the Orange Beet Salad!

Elisa's got your kale!

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Garlic Galore!

We love garlic. We adore that zesty flavor that garlic adds to vegetables and meats. Adam, Elisa, William, and I spent the afternoon harvesting, sorting, and bundling several varieties of garlic from the garden.  Garlic is rather homely looking straight out of the garden; it is covered in dirt.  You don’t wash it though, you hang it out to dry.  That way the garlic will keep for about 6 months or so. 

The garlic that you have tomorrow is very fresh.  Don’t put it in the refrigerator. Put in on a nice dry counter and start using it in your favorite recipes.

Elisa and Adam, our friends from the San Francisco area, are adventurous souls who are taking a working vacation at our farm this summer.  We’ve been so happy to have them working hard with us, and even more happy for the fun entertainment of friends!

Marie with the garlic pile

Elisa has some poems to share with you…

Garlic

Globes encrusted in dirt underground

 You came up easy when you were found.

Planted by a clove so small

 You grow foliage so nice and tall.

Your taste is spicy and when its unfurled

 You are part of foods from all over the world.

Beets

Beets beets so deep dark red

you lie happily in your bed.

Then up you grow peeking out

 your tuberous root big and stout.

So deep your color flavor and style

Your red carries to eaters from mile to mile.

Recipes:

Orange-Beet Salad

From Better Homes and Gardens annual Recipes 2001

Marie’s notes: I used olive oil instead of walnut oil and plain chevre instead of feta cheese. I also omitted the orange peel (the peel of conventional citrus have a high concentration of pesticides) and used 1 extra tablespoon of orange juice.

Tip: Roll the plain goat chevre or feta cheese in a black pepper and thyme mixture (coat the cheese in herbs)  to keep the red juice of the beets from staining the cheese.  I let the beets marinate overnight in the dressing, drained the beets, and then topped the beets with the walnuts and cheese on the dinner plates.   It was delicious!

3 medium beets (about 9 oz) (feel free to use more beets!)

3 Tbsp. walnut oil or salad oil

1 tsp. shredded orange peel

2 Tbsp. orange juice

1 Tbsp. white wine vinegar or white vinegar

2 Tbsp. broken walnuts toasted

3 Tbsp crumbled feta cheese

¼ coarsely ground pepper

1.    Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.

2.   Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.

3.   Meanwhile, for dressing, in a screw-top jar combine walnut oil or salad oil, orange peel, orange juice, and vinegar.  Cover and shake well.

4.   In a medium mixing bowl gently toss the beet slices with the dressing. Cover, and chill to marinade for 2 to 24 hours. 

5.   To serve, let mixture come to room temperature. Gently stir walnuts into beets. Sprinkle with feta cheese and pepper. Makes 4 servings.

Fresh Gingered Beets

Adapted from The Passionate Vegetarian, 2002.

Basic Cooking Method

1.     Wash beets well. Cut off and discard root tails and all except 1 inch of stems.  Do not peel.  Cook, covered in lightly salted boiling water for 40 to 50 minutes or until just tender. Drain.  Let cool until easy to handle.

2.    Slip skins off beets under running water.  Carefully slice each beet into 1/4 inch thick slices, removing and discarding remaining stem ends.

Once the beets are sliced, you may splash them with a bit of olive oil and store for about 2 days before using or creating them into a dish.  I like to store beets in Mason jars, so they don’t stain the Tupperware.

Recipe:                                                         

1.    Heat 1 teaspoon each butter and oil in a large nonstick skillet over medium heat.  When the oils are sizzling hot, add the baked beets and toss them in the hot fat. 

2.    Then add 1 to 2 teaspoons peeled very finely dice ginger.  Toss for about 30 seconds.

3.    Then add 3 tablespoons brown sugar and 2 tablespoons water.  Cook, stirring, until the water and brown sugar have bubbled into a glaze, about 30 seconds.

Beets!

Honey Cilantro Vinaigrette 

Try marinating sliced cucumbers for at least 10 minutes in this vinaigrette! Mmm!

Adapted From Passionate Vegetarian

Makes about 1 ¾ cup

4 cloves garlic, minced

1 bunch cilantro

½ cup apple cider vinegar

1/3 cup honey

1 jalapeno pepper or 1 pinch cayenne pepper or Tabasco sauce(optional)

1 ½ teaspoon salt

Black pepper to taste, freshly ground

1 cup olive oil

Combine all of the ingredients except the olive oil in a food processor.  Process until smooth, scraping the sides when needed.  With the machine running, slowly pour olive oil into dressing.  Taste for salt and pepper.  Best if aged for at least one hour or overnight.

Teeny Zucchini with Onions

You should really try this recipe if you haven’t yet!

From Better Homes and Gardens Annual Recipes 2001

Note: squash can be substituted for zucchini

Health Note:  We like to get include some other form of protein in our meals, when not eating meat with a meal.  We tend to eat meat just 3 times a week.  The walnuts in this meal are a great protein source.

1 lbs baby zucchini or 3 medium zucchini

1 tblsp. Olive oil

1 Small Onion, cut into thin wedges

¼ cup chopped walnuts

½ tsp dried oregano, crushed

¼ tsp salt

¼ tsp pepper

Rinse and trim zucchini.  If using medium zucchini, cut each in half lengthwise, then turn into ½-inch slices

In a large skillet, heat olive oil over medium heat.  Add zucchini and onion.  Cook for 6-8 minutes until vegetables are just tender, stirring occasionally.  Add walnuts, oregano, salt, and pepper to mixture in skillet.  Cook and stir for 1 minute more.  Makes 4-6 servings. 

Fresh Cucumbers in Dill Marinade

From The Fruit & Vegetable Stand by Barry Ballister, 2001.

Marie’s comments in italics.

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh dill (or 1 tablespoon crumble dried dill)

3 cloves garlic, chopped

¾ cup white wine vinegar

Juice of 1 lemon

3 green unwaxed green cucumbers (Cucumbers from the store are often waxed.  Pesticides and fungicides may also be on the peel of store cucumbers)

4 radishes (don’t worry about them if they aren’t in season)

In deep bowl combine salt, pepper, dill, and garlic with vinegar and lemon juice.  Slice unpeeled cumbers and radishes. Mix with marinade. Refrigerate for 2 to 3 hours.  Serves 4.