Stir fry for the 4th of July

4 Jul

Yee Haw and Howdy, it’s the 4th of July and the garden is growing fast. The warm weather is helping us bring in big harvests and fill up the boxes. Soon the real heavy hitters will be coming in, beets, carrots and summer squash. The summer heat and sandy soil is a recipe for lots of irrigation. I love sitting on the back porch and watching the sprinklers after a long day in the garden. Here is a little snipit.

Garden Share

Cilantro

Scallions

Chard

Broccoli Raab

Pac Choi

Easter Egg Radish

Spinach

Green Tomatoes

Fruit Share

2 pounds Bing cherries

4 pounds Chelan cherries

We hope everyone enjoyed the first garden share. We are excited to have the fruit share as well this week. Try not to eat all the cherries in one sitting.

Green Tomatoes

Usually we harvest green tomatoes at the end of the season just before the frost comes. These tomatoes come to us early from Erin’s Organic greenhouse. We had some pest issues in the house and needed to remove the plants and thought we should make use of all the pretty green fruits. The hole in the greenhouse created by the tomatoes absence will be filled with trellised cucumbers.

Here are links to a couple other blogs for some ideas of how to use your green tomatoes.

http://www.tomatocasual.com/2007/11/02/end-of-tomato-season-part-2-what-to-do-with-green-tomatoes/

http://foodiefarmgirl.blogspot.com/2005/09/saving-harvest-green-tomato-relish.html

RADISH SLAW
This could also be good without the cabbage.

1/2 lb. radishes, trimmed and grated coarsely (about 2 cups)

3 cups finely shredded cabbage

1 cup coarsely grated carrots

1/2 cup thinly sliced red onions

2 T fresh lemon juice

1/2 tsp. sugar

2 T olive oil

2 T finely chopped cilantro

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.

Cherries

We have two great cherry varieties this week. Chelan in the 4 pound bag is one of the earliest sweet cherries to make it off the trees. These come from a no-spray orchard in Paonia. The other variety is Bing. The bing cherries are from Black Bear certified organic Orchards in Palisade.

Though you will probably just want to eat most of your cherries fresh here is a California Cherry Advisory Board site with some great cherry recipes. Be sure to substitute Colorado cherries. http://www.calcherry.com/ccab/consumer.cfm?recipes=1

Broccoli Raab

To learn more about broccoli raab check out this link.

http://www.cooksfreshmarket.com/articles/broc.htm

This is a great, simple broccoli raab recipe.

Penne with Broccoli Raab and Currants

1 large bunch broccoli raab

½ lb penne

3 T olive oil

4 large cloves garlic

1/3 cup currants soaked in water until plump and drained

1/3 cup pine nuts, lightly toasted(or walnuts)

Red pepper flakes

Salt

Freshly grated parmesan

Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6

The Greens Cookbook

Juniper is learning fast. Soon we’ll get her to write the newsletter while we sip lemonade and watch the sprinklers.

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