Cooking – Page 10 – Nine by Eighteen

Mid-July – a Week of Harvests

SabineJuly 23, 2018Leave a Reply

Sunday: Kale and green beans. Dinner included green beans with feta.

Friday: carrot, beans, basil. Dinner tonight included a large Greek salad (I used up all home-grown lettuce and the cucumber harvested yesterday).

Thursday: first cucumber, the very last lettuce, beets, kale and green beans. Dinner tonight did not involve anything in this picture, but this (with carrots and herbs from the garden) and homemade rosemary focaccia, roasted broccoli (daughter is vegetarian) and sauteed chicken breast (son is not).

Wednesday: more green beans that together with the harvest from previous days were turned into this deliciousness.

Monday: Swiss Chard, lettuce, green beans, mint and the first cherry tomatoes. On the menu: Swiss Chard, mushroom and sun-dried tomato frittata, and a Greek salad with feta, parsley (from my back porch) and mint.

Mid-Summer Harvest

SabineJuly 13, 2018Leave a Reply

Some of the last lettuce from the garden. It will go in a side salad tonight with radishes, cucumbers and carrots and a creamy cilantro dressing.

Garden Pizza

SabineJuly 13, 2018Leave a Reply

Pizza last night with all toppings form the garden (except the cheese of course). I made a garlic scape pesto (with scapes and basil from my garden) and topped it with fresh kale from the garden (chopped and briefly massaged with a bit of olive oil and salt), fresh mozzarella slices and shredded cheese. Yum!

I only have a limited amount of scapes this year as I primarily planted soft-necks. In fact, all the scapes are from hard-neck volunteers that I left in the ground last year.

Garlic scapes right before harvesting about two weeks ago (I kept them in the fridge until now and they were fine).

Garlic scape pesto.

Just before going in the oven.

Late October

SabineOctober 29, 2017Leave a Reply

Today I spent a couple of hours getting the plot ready for winter. I ripped out spent plants, pulled weeds and turned the soil. During the process, I found a number of potatoes I had left in the ground, a welcome basis for today’s dinner of roasted potatoes and carrots and pork tenderloin with mushrooms.

The rain kept me from cleaning up more than I had planned to, but I still got to pick some flowers for a little bouquet. Planting more flowers this season was definitely a good idea. I loved having fresh flowers every week this summer and fall.

I also harvested carrots (which we had for appetizers, dipped in hummus), kale, Chard and parsley. I still have carrots, radishes, leeks, Chard, kale, leeks, onions, dandelion greens, herbs and flowers growing in the garden. It has been an extremely warm fall and one of my plot neighbors has some strawberries growing in his plot. Crazy.

Dahlias, Jerusalem artichokes, parsley and foliage

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Late July

SabineJuly 29, 2017Leave a Reply

I spent several hours on this cool cloudy summer day weeding, harvesting and planting. I pulled all remaining carrots (a total of 2.5 pounds), a couple of large cucumbers and some beets. Also parsley. The plan is to turn the carrots and parsley into a Moroccan carrot salad (I always cook the carrots). The beets will be roasted and either go in a salad or will top some fresh bread with goat cheese. I also pulled the last garlic and sowed radishes, carrots, bok choi and lettuces.

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Friday Harvest

SabineJune 23, 2017Leave a Reply

Mixed spring greens and sugar snap peas. These will go into a salad for dinner tonight. I will add some cucumbers and maybe mint and a citrus dressing.

2. Dandelion greens (Cicoria) and garlic scapes. With some basil (from the store, as my plants are still too small) , some pine nuts, grated Parmesan and good olive oil, these will make a nice pesto for later this week.

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Reds and Greens

SabineJune 1, 20172 Replies

The garden plot has started to deliver: radishes, rhubarb and tons of green garlic and scallions. All in pretty shades of red to purple and green. The scallions I harvested today will go in a vegetarian Pad Thai. I love the recipe for Your Pad Thai or Mine by Didi Emmons from her book Vegetarian Planet.

The radishes, I like to just slice up, sprinkle with salt and pile them on a buttered slice of baguette. Or I use them in a spring salad I make from romaine, sliced cucumber, diced avocado and sliced radishes with a creamy cilantro lime dressing.

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