Wow, it's halfway through June, and it's still so weirdly cold! This past week has been a whirlwind as we tried to get the hay in for our animals. We finally got some good weather, but of course, that meant it was time for all the equipment failures to hit. I spent most of the week trying to fix things, but we finally got the hay baled.
Haying is a week-long marathon. First, the grass needs to be tall enough and just starting to pollinate for the best hay. Then, we have to cut it and let it dry out. This drying process takes a few days, especially since it's so damp here near the coast. The hay needs to be rolled with big rakes every few days to keep it fluffy and help it dry. After that, we need to bale it. Most of our tractor implements are antiques, with the baler dating back to the '60s. I've put countless hours into keeping it running. In the end, we managed to get 3/4 of the hay baled before the baler decided it had enough. Better than the nothing we feared with rain in the forecast! The sheep and rabbits will be thrilled to have homegrown feed.
Despite the unpredictable weather, the garden is coming along. Here's hoping for some warm weather soon so everything can really start growing and we can get on with summer!
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.
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.
Mung Bean Sprouts
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
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:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
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.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts 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
To store kale, place unwashed leaves 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:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
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, mung bean sprouts, and summer squash with your choice of protein like tofu, chicken, or shrimp. Season with soy sauce, ginger, and garlic for flavor.
Salad: Make a salad with chopped red Russian kale, lentil sprouts, and sliced radishes. Add protein by tossing in some grilled chicken or tofu, and dress with a vinaigrette or tahini dressing.
Soup: Create a hearty vegetable soup by simmering Chinese cabbage, mung bean sprouts, and summer squash in a broth flavored with herbs and spices. Add cooked lentils or beans for protein.
Wrap or Roll: Fill whole-grain wraps or rice paper rolls with a mix of shredded Chinese cabbage, sliced radishes, and mung bean sprouts. Add protein such as grilled fish, tofu, or deli meat, and drizzle with your favorite sauce.
Bowl: Make a grain bowl with cooked quinoa or brown rice, topped with steamed red Russian kale, roasted summer squash, and sautéed lentil sprouts. Add protein by including grilled steak, tempeh, or chickpeas, and finish with a sprinkle of sesame seeds or a dollop of Greek yogurt.
