Summers winding down. I’m definitely missing the long days of summer. Sunset comes sooner each day and with it the stress of all the things left to do before the winter rains return.
The garden's growth has slowed. The summer crops that once put on new growth daily have begun to take longer to produce. Sweet corn that I planted at 2 week intervals is now taking a week longer to mature. So no corn this week. 😩 but that should mean corn later into the season. 🤞
The pumpkins and squash are almost ready and we are ready to dig our main crop of potatoes and sweet potatoes. Hopefully, it was a good year for them. That’s the thing with root vegetables. You never know what you’ll get. It’s much like schrodinger's cat. It’s both the best and worst harvest ever. You never know until you harvest. That is kind of the fun but it’s also a lot of stress.
Most people enjoy going to the casino and taking their chances. Maybe you’ll win big. Farmers gamble every year. Every year we bet the farm that this season will pay out big. Most years were just happy if we get enough to survive and get another chance to gamble next year.
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. With its subtle flavor and versatile texture, Chinese cabbage is a staple in many Asian cuisines and is a delicious addition to a variety of dishes.
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.
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 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:
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.
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.
Thai basil is an herb highly regarded for its unique flavor and aromatic essence in Southeast Asian cuisine. This basil variety features narrow, pointed leaves with a vibrant green hue and often boasts a reddish-purple stem. Unlike sweet basil, Thai basil imparts a bold, licorice-like essence and a hint of anise, adding depth and complexity to dishes. Widely used in Thai, Vietnamese, and other Asian cuisines, it elevates stir-fries, curries, soups, and noodle dishes.
Storing
In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant! Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.
Prep
Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.
Preserving
Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.
How to use:
Thai Basil Stir-Fry: Add Thai basil it to a hot wok with garlic, chilies, and your choice of protein (such as chicken, shrimp, or tofu). Stir-fry quickly and finish with a savory sauce made from ingredients like soy sauce, fish sauce, and oyster sauce.
Thai Basil Fried Rice: Enhance your fried rice by tossing in Thai basil leaves just before serving.
Thai Basil Curry: Thai basil pairs wonderfully with curry dishes. Whether it's a red, green, or yellow curry, add a handful of Thai basil leaves near the end of cooking to infuse the curry with its aromatic essence.
Thai Basil Noodles: Make Thai-inspired noodle dishes like Pad Kee Mao (Drunken Noodles) or Pad Thai and add Thai basil for an authentic touch.
Thai Basil Soups: Thai basil can elevate soups like Tom Yum or Tom Kha Gai.
Salads: Thai basil adds a delightful freshness to salads. Tear the leaves and mix them with other herbs like cilantro and mint for a Thai-inspired salad.
Summer Rolls: Use Thai basil leaves in Vietnamese summer rolls (Gỏi cuốn) for an extra layer of flavor and fragrance.
Beverages: Some cocktails and mocktails, like Thai Basil Mojitos, incorporate Thai basil for a unique herbal twist.
Garnish: Sprinkle Thai basil leaves as a garnish over finished dishes for both visual appeal and aromatic flair.
Tomatoes!
Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Wax Beans
Wax beans, also known as yellow beans or butter beans, are slender, elongated pods that are harvested when young and tender. They have a smooth, waxy texture with a slightly sweeter and milder flavor compared to green beans. Wax beans typically have a bright yellow color, and like their green counterparts, they are widely used in various cuisines across the globe. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, wax beans offer a delightful and versatile addition to meals.
Storage
Wax beans should be used sooner versus later. Place the unwashed wax beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the wax beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.
Prep
These are stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.
Preserving
Freezing: Blanch the wax beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen wax beans can be used in various cooked dishes such as soups, stews, and stir-fries.
How to use:
Steamed or Boiled: Steam or boil the wax beans until they are tender but still crisp. Season with salt, pepper, and a little butter for a simple and delicious side dish.
Stir-fries: Add wax beans to stir-fries with other vegetables and your choice of protein (such as chicken, beef, tofu, or shrimp).
Salads: Blanch the wax beans and toss them in salads with cherry tomatoes, cucumbers, red onions, and your favorite dressing.
Casseroles and Gratins: Use wax beans in casseroles or gratins alongside other vegetables and ingredients like potatoes, cheese, and cream. They bring a unique flavor and texture to these baked dishes.
Soups and Stews: Add wax beans to soups and stews.
Sautéed: Heat some olive oil or butter in a pan and sauté the wax beans with garlic, shallots, or other herbs and spices.
Pickled: If you enjoy pickled vegetables, you can pickle wax beans to preserve them and add tangy flavors to your dishes.
Meal Ideas
Stir-Fried Summer Squash and Wax Beans: Sauté sliced summer squash and wax beans with garlic and ginger, served over a bed of steamed Chinese cabbage.
Kale and Tomato Pasta: Toss cooked pasta with sautéed kale, diced tomatoes, and Thai basil pesto.
Summer Squash and Radish Salad: Combine thinly sliced summer squash and radishes with a lemon vinaigrette, served on a bed of Chinese cabbage.
Wax Bean and Tomato Salad: Blanch wax beans and toss them with diced tomatoes, Thai basil, and a light dressing.
Kale and Tomato Frittata: Make a hearty frittata with sautéed kale, diced tomatoes, and grated summer squash.
Grilled Summer Squash and Thai Basil Pizza: Top a pizza crust with grilled summer squash, Thai basil leaves, diced tomatoes, and mozzarella cheese.
Thai Basil Chicken Stir-Fry: Stir-fry chicken with Thai basil, sliced radishes, and summer squash in a savory sauce.
Stuffed Summer Squash with Kale: Hollow out summer squash, stuff with a mixture of sautéed kale, diced tomatoes, and Thai basil, and bake until tender.
Wax Beans and Radish Salad: Create a crisp salad with blanched wax beans, sliced radishes, and a Thai basil vinaigrette.
Chinese Cabbage and Summer Squash Stir-Fry: Sauté Chinese cabbage and summer squash with garlic and ginger, served alongside Thai basil chicken.
Kale and Tomato Soup: Make a comforting soup by simmering kale and tomatoes in vegetable broth, garnished with Thai basil.
Summer Squash and Wax Bean Medley: Sauté summer squash and wax beans with Thai basil for a fragrant side dish.
Tomato and Thai Basil Rice: Stir-fry cooked rice with diced tomatoes and Thai basil for a flavorful side dish.
Grilled Thai Basil Shrimp: Marinate shrimp in Thai basil and garlic, then grill and serve with a side of roasted summer squash.
Kale, Tomato, and Radish Wrap: Fill large Chinese cabbage leaves with a mixture of kale, diced tomatoes, and sliced radishes, drizzled with Thai basil vinaigrette.
Stir-Fried Wax Beans with Thai Basil: Quickly stir-fry wax beans with Thai basil and garlic for a zesty side dish.
Summer Squash and Tomato Tacos: Fill soft tortillas with grilled summer squash, diced tomatoes, Thai basil, and a squeeze of lime.
