I write this while still covered with sweat and grit from a day of tilling in the new corn patch in Imnaha. The crew came down with me to dig out the irrigation ditch and finish the last of the transplanting. Our part of the Imnaha garden is finally completely planted, with loads of tomatoes, peppers sweet and hot, eggplants, and tomatillos all transplanted, and winter squash, corn, and melons direct seeded. Once we finish tinkering with the irrigation to keep the water flowing, we should be able to watch everything flourish, bolstered by the intense canyon heat.
Now to focus on finishing our summer plantings in the Joseph garden. Now that the weather has settled some, cucumbers, summer squash, basil, and the last tomatoes along with the annual flowers will be planted in the next few days. Through all of this, the weeds have multiplied as they do this time of year. We welcome help — join us in the garden to plant or weed in the next week. Call for details to arrange a time. 541-398-0707.
While we anticipate those summer crops, enjoy the greens that abound.
What’s in your bin:
Lettuces – beautiful deep red leaf and a bronze oak leaf. They’re so gorgeous this time of year!
Spicy red mustard – it mellows when you cook it
Salad Turnips – these are great for fresh eating in salads
Bok Choi – probably the last for the bins. They’re not holding long, but they are super sweet, crunchy and delicious, even in their slightly bolting state.
Potatoes! The last of the 2011 German butterballs- great all purpose potato
(see descriptions above)
Some recipe suggestions for you this week:
A favorite worth repeating…
Mustard Greens with Potatoes
from Vegetarian Cooking for Everyone by Deborah Madison
4 potatoes (about 1 lb.)
1-2 lb. mustard greens, coarsely chopped
2 Tbs. extra virgin olive oil, plus extra for drizzling
1 large clove garlic, thinly sliced
1/2 tsp. red pepper flakes
Cover the potatoes with cold water in a medium pot. Add salt to taste, and bring to a boil. Cook until tender, about 25 minutes. Drain, then coarsely chop. Set aside.
Bring one qt. water to a boil in a skillet, then add 1 tsp. salt and the mustard greens. Simmer, uncovered, turning the leaves until tender, about 10 to 20 minutes. (The longer they cook, the milder they become.) Drain.
Return the skillet to the stove, add the oil, and heat the garlic and pepper flakes. When you can smell the garlic, add the greens and potatoes. Cook over medium heat, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
Asian Style Sauté – From Asparagus to Zucchini
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately as a side dish or with rice. Makes 2-4 servings.
Another variation on Bok Choi Slaw, Inspired by Julia Lakes’ recent potluck item at the Slow Food dinner
Adapted by Backyard Gardens
1 med. head Bok choi, chopped
¼ cup chopped cilantro
½ cup grated carrot
½ cup chopped green onion (optional)
½ cup sliced radishes
¼ cup toasted peanuts, chopped
¾ cup mayonnaise
¼ cup rice wine vinegar
2 T. grated fresh ginger
1 clove garlic, minced
1 T. sugar
splash of soy sauce
salt to taste
Combine all of the vegetables together. In a small bowl, combine the dressing ingredients, adjust ingredients to taste. Mix dressing in with the vegetables. Top with peanuts. Serve.
A few more suggestions,
from Eating Well: