Greetings from the Garden! This week’s CSA box has lettuce, spinach, salad greens, braising greens, snap peas, beets or carrots, green onions, herbs, and strawberries
Field Notes. Although Ken is always planting, right now he is really focused on cultivating and weeding. If he and the crops can stay ahead of the weeds now when plants are small, those crop plants can establish “canopy” and make shade so they can stay ahead of the weeds throughout the season! With the heat we have a new flush of weeds – the purslane has started. It is a lemony green that is actually a European import! We like it in salad.
With the rain Ken has also found he has to do more mowing.
I find myself setting aside time to pick berries, peas and soon we will add beans to the list. I use a strap on milking stool
From the Kitchen. Kale and Carrots are a great combination. I cook up some green onion, add carrots and then just before serving add the kale to cook it just until it turns bright green. In hot weather I chill this and serve as a salad. I add one of many dressings depending on what else I am serving. If the main course is creamy I dress the kale with a vinaigrette or if the main mean is zippy like something with tomato, I would use a creamy or yogurt dressing to balance it out.
I like to serve cooked beets with zippy arugula, toasted nuts and some yogurt or sour cream. That combination of sweet earthy beets, snappy greens and rich nuts works!
Snap peas are also versatile – I like dill and yogurt or an Asian dressing with tamari, sesame oil, toasted sesame seeds, a little honey, mild vinegar and hot pepper
‘Til Next Week, Judith and the Gang
