Can't believe it's going to be hot this week! We jumped from the 50s last week to the 80s this week, and it feels like we've skipped right over spring.
The tomatoes are pruned and standing tall at 2-3 feet, with plenty of green tomatoes and blossoms promising a good harvest. The first round of corn is ankle high, shooting up fast with this warm weather. Green beans are on the way, looking strong and healthy. We've also planted pumpkins and winter squash, which are settling in nicely and should thrive in the summer heat.
Friday marks the summer solstice, Summer is finally here! Sarah wishes we had a few more days in the 70s to ease into the heat, but Mother Nature had other plans. Regardless, we’re excited for what’s to come and hopeful for a bountiful season.
Chinese Cabbage
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Garlic scapes are the tender, curly green shoots that grow from the hardneck garlic bulb. They have a mild, sweet garlic flavor, making them a versatile ingredient in many dishes. Garlic scapes can be used raw in salads or pestos, sautéed as a side dish, or blended into sauces and dips. Garlic scapes can be used in many of the same ways as scallions, green onions, or asparagus.
Prep
Rinse. Eat raw or cooked.
Storing
In the fridge: Place garlic scapes in a plastic bag or in an airtight container with a damp paper towel. Alternatively, you can store them in a brown paper bag, where they can last for a couple of months. Using a plastic bag can help contain their strong garlic aroma, preventing it from spreading throughout your fridge.
On the counter: Store garlic scapes in a glass of cool water for a few days, making sure to change the water daily to keep them fresh.
How to use:
Pesto: Blend garlic scapes with olive oil, nuts, Parmesan cheese, and a bit of lemon juice to create a fresh and aromatic pesto. This can be used as a sauce for pasta, a spread for sandwiches, or a topping for grilled meats and vegetables.
Stir-Fry: Chop garlic scapes into bite-sized pieces and stir-fry them with other vegetables, meats, or tofu. Their subtle garlic flavor pairs well with soy sauce, ginger, and sesame oil.
Grilled: Toss garlic scapes in olive oil, salt, and pepper, then grill them until they are tender and slightly charred. They make a delicious side dish or can be added to salads and grain bowls.
Roasted: Toss garlic scapes with olive oil, salt, and pepper, then roast them in a hot oven until tender and slightly caramelized. The roasting process enhances their natural sweetness and develops a subtle garlic flavor, making them a flavorful addition to any meal.
Pickled: Preserve garlic scapes by pickling them in a vinegar brine with spices. Pickled scapes are tangy and crisp, perfect for adding to sandwiches, salads, or as a savory snack.
Salads: Thinly slice garlic scapes and add them raw to salads for a mild garlic flavor and a crunchy texture. They complement leafy greens, tomatoes, and cucumbers well.
Soup: Use chopped garlic scapes as a base for soups and broths. They add a gentle garlic essence that enhances the flavor of the soup without overpowering it.
Egg Dishes: Sauté chopped garlic scapes and add them to scrambled eggs, omelets, or frittatas. Their mild flavor pairs wonderfully with eggs and other breakfast ingredients.
Compound Butter: Mix finely chopped garlic scapes into softened butter along with some herbs. This flavorful butter can be used to top steaks, spread on bread, or melt over steamed vegetables.
Lentil sprouts are nutritious and versatile sprouts, perfect for adding a mild, nutty flavor and satisfying crunch to your meals. High in vitamins, minerals, and protein, they’re ideal for salads, sandwiches, wraps, and stir-fries. Fresh and crisp, lentil sprouts are a wholesome addition to any dish.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Sautéed Sprouted Lentils: Lightly sauté lentil sprouts with garlic and spices.
Salads: Add a crunchy texture and a slightly nutty flavor to your salads by mixing in a handful of lentil sprouts.
Sandwiches and wraps: Use sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Stir-Fries: Toss lentil sprouts into your stir-fries at the end of cooking for a crisp texture and a mild, earthy taste.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Garnish: Use lentil sprouts as a crunchy garnish for soups, stews, and savory dishes.
Oregano
Oregano has a strong and aromatic flavor with warm and slightly bitter undertones. The taste can be described as pungent, earthy, and slightly peppery. The aroma of oregano is also quite distinctive, reminiscent of a mixture of mint, thyme, and woodsy notes. The flavor of oregano pairs well with tomato-based dishes, grilled meats, roasted vegetables, and Mediterranean cuisine in general.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, wrap the fresh oregano in a damp paper towel and place it in a plastic bag. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Drying: tie small bundles of oregano sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Once the leaves are completely dry and brittle, remove them from the stems and store them in an airtight container.
Freezing: strip the leaves from the stems, wash and dry them thoroughly, and place them in a freezer bag or an airtight container. Keep the container in the freezer and use as needed. Frozen oregano may lose some of its texture but will retain its flavor.
How to use:
Seasoning for meats: Sprinkle oregano on grilled or roasted meats, such as chicken, lamb, or beef.
Pasta sauces: Add oregano to tomato-based pasta sauces for a savory and aromatic note. It pairs well with tomatoes and garlic.
Pizza topping: Sprinkle oregano over your homemade or store-bought pizza for a classic herbaceous flavor.
Marinades and dressings: Incorporate oregano into marinades for chicken, fish, or vegetables, or use it in homemade salad dressings for an extra layer of flavor.
Roasted vegetables: Toss chopped vegetables, such as potatoes, carrots, or zucchini, with olive oil, salt, pepper, and a sprinkle of oregano before roasting in the oven.
Mediterranean dishes: Oregano is commonly used in Mediterranean cuisine. Use it in Greek or Italian dishes, like Greek salads, tzatziki sauce, or tomato-based sauces for pasta or lasagna.
Herbed butter or oil: Mix finely chopped fresh oregano with softened butter or olive oil, and use it as a spread for bread or as a flavor enhancer for cooked vegetables.
Infused vinegar: Add dried oregano to vinegar, such as red wine vinegar or apple cider vinegar, and let it infuse for a few weeks. Use the infused vinegar in dressings or as a condiment.
Pea tendrils, also known as pea shoots or pea sprouts, are young and tender tendrils that grow from the tops of pea plants. They are delicate, leafy greens with thin, curly stems and small, bright green leaves. The taste of pea tendrils is often described as mild and slightly sweet, with a subtle hint of the distinct flavor found in mature peas. The texture is tender and crisp, providing a pleasant crunch.
Prep
Rinse. The whole tendril is edible. Sometimes the stems get a little woody at the ends and can be removed. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Add pea tendrils to your favorite salad greens for an extra layer of texture and flavor.
Stir-fries: Toss pea tendrils into stir-fries towards the end of cooking. Their tender texture and subtle flavor make them a perfect addition to stir-fried vegetables, meats, or noodles.
Sandwiches and Wraps: Layer pea tendrils in sandwiches or wraps to add a crisp and refreshing bite. They can provide a light and delicate crunch, along with a touch of sweetness.
Soups and Stews: Add pea tendrils to hot soups or stews just before serving. They will wilt slightly, adding a pop of green color and a burst of freshness to the dish.
Pasta Dishes: Mix cooked pea tendrils into pasta dishes like spaghetti or fettuccine. The tendrils will add a delicate and vibrant element to the pasta, complementing the other ingredients.
Pesto or Sauce: Blend pea tendrils with garlic, nuts, cheese, and olive oil to make a flavorful pesto or sauce. Use it as a spread, dip, or toss it with cooked pasta for a quick and vibrant meal.
Side Dish: Sauté pea tendrils with garlic and olive oil for a simple and nutritious side dish. The gentle cooking will help retain their delicate flavor and texture.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Storing
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
How to use:
Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
Radishes can be roasted or grilled to bring out their natural sweetness.
Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
Radish can be added to sandwiches, salads.
Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Stir-Fry: Stir-fry a mix of Chinese cabbage, collard greens, and summer squash with your choice of protein like tofu, chicken, or shrimp. Season with chopped garlic scapes, soy sauce. Serve over rice or noodles.
Salad: Make a refreshing salad with massaged collard greens, lentil sprouts, and sliced radishes. Add protein by tossing in some grilled chicken or tofu. Dress with a light lemon vinaigrette and a handful of fresh oregano leaves for extra flavor.
Soup: Create a hearty vegetable soup by simmering Chinese cabbage, diced summer squash, and sliced garlic scapes in a vegetable broth. Add cooked lentils or beans for protein. Season with fresh oregano and a touch of salt and pepper to enhance the flavors.
Wrap or Roll: Fill whole-grain wraps or rice paper rolls with a mix of shredded Chinese cabbage, thinly sliced radishes, and fresh pea tendrils. Add your choice of protein such as grilled fish, tofu, or deli meat, and drizzle with a tangy peanut or hoisin sauce for added flavor.
Bowl: Make a grain bowl with a base of cooked quinoa or brown rice, topped with sautéed collard greens, roasted summer squash, and fresh lentil sprouts. Include a protein option like grilled steak, tempeh, or chickpeas, and finish with a drizzle of tahini dressing or a sprinkle of fresh oregano for a delightful meal.
