The weeds are still winning the battle. The heat has been a bit much, and while I’m usually not a fan of the rain, I’m definitely grateful for it this week. It looks like we might get close to an inch, which should really help everything out.
Trying to stay ahead of the weeds feels impossible some days. I swear they grow three times faster than the crops I actually planted.
The next round of beans and sweet corn is looking good. I think I finally dug the carrots out from the weeds, so hopefully they’ll be ready before too long.
We planted quite a bit this week too. More pickling cucumbers, carrots, green onions, beets, radishes, dill, and head lettuce all went in. We also got most of the pumpkins and winter squash transplanted, which is nice to have checked off the list. Our last two rounds of salad mix pretty much disappeared into the weeds, but we’re hoping Sarah can still save them.
It also looks like some of the cabbages are finally starting to head up, so maybe we’ll have cabbage for the CSA soon.
Some weeks it feels like we’re farming vegetables. Other weeks it feels like we’re farming weeds. Hopefully we’re starting to catch up a little.
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.
Rainbow chard, a vibrant and visually stunning leafy green, is a variety of Swiss chard distinguished by its multicolored stems and veins. The leaves are broad, glossy, and range in color from deep green to red and yellow. With a flavor profile similar to spinach, rainbow chard offers a mild earthiness and a slight bitterness. Suitable for both raw and cooked applications, rainbow chard can be sautéed, steamed, stir-fried, or added fresh to salads.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the chard 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 chard, place unwashed leaves in a 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:
Rainbow Chard can be used any way you would use spinach.
Sautéed Rainbow Chard: Heat olive oil in a pan, add stems first and once soft, add leaves, and sauté with garlic, onions, or your favorite herbs and spices for a quick and nutritious side dish.
Rainbow Chard Salad: Use raw, thinly sliced rainbow chard leaves in salads. Combine with other greens, cherry tomatoes, nuts, and a light vinaigrette for a refreshing and colorful salad.
Stir-Fried Rainbow Chard: Stir-fry rainbow chard with other vegetables, tofu, or meat for a flavorful and vibrant stir-fry. Add soy sauce, ginger, and garlic for an Asian-inspired twist.
Rainbow Chard Wraps: Use large rainbow chard leaves as a wrap for your favorite fillings, such as hummus, quinoa, or grilled vegetables.
Rainbow Chard and Cheese Frittata: Incorporate sautéed rainbow chard into a frittata along with cheese, eggs, and herbs.
Rainbow Chard Smoothie: Add raw rainbow chard leaves to your favorite smoothie for a nutrient boost.
Rainbow Chard and Lentil Soup: Include chopped rainbow chard in hearty soups with lentils, beans, and a variety of vegetables for a nutritious and satisfying meal.
Rainbow Chard Pesto: Blend rainbow chard leaves with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and nutritious pesto. Use it on pasta, sandwiches, or as a dip.
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.
Sugar snap peas are known for their sweet flavor and crunchy texture. Unlike other pea varieties, both the pod and peas inside are edible, making them convenient and enjoyable to eat raw or cooked. Sugar snap peas are bright green, with a plump, juicy interior that bursts with a fresh, mildly sweet taste reminiscent of garden peas. They are often enjoyed in salads, stir-fries, or simply as a snack on their own.
Prep
Sugar snap peas only need the stem end removed to enjoy. Rinse before eating. They can be eaten raw or cooked. Note that fuller pods might have some strings that need to be removed.
Storing
Sugar snap peas should be used sooner rather than later. Place the unwashed sugar snap peas 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 sugar snap peas in the refrigerator's crisper drawer.
How to use:
Snacks: Enjoy sugar snap peas raw as a crunchy, healthy snack on their own or with dips like hummus or ranch.
Stir-Fries: Add sugar snap peas to stir-fries for a crisp texture and sweet flavor. They cook quickly, so add them near the end of cooking.
Salads: Toss raw or lightly blanched sugar snap peas into salads for a fresh, sweet crunch.
Side Dish: Steam or sauté sugar snap peas with a little garlic and olive oil for a simple, tasty side dish.
Soups: Add sugar snap peas to soups for a bright, crisp vegetable component.
Pasta: Include sugar snap peas in pasta dishes for a pop of color and a sweet, crisp bite. They can be added to both hot and cold pasta salads.
Roasting: Toss sugar snap peas with olive oil, salt, and pepper, then roast them in the oven until tender.
Squash Leaves and Stems
Squash leaves and stems are edible parts of the squash plant often used in traditional cooking across many cultures. The leaves are broad and tender with a mild slightly grassy flavor. The stems are hollow and mildly sweet with a pleasant crunch. Both need to be prepped by removing any tough fibers or spines and are best cooked to soften their texture. They are commonly sautéed stir fried or added to soups and stews. Squash greens pair well with garlic onions and coconut milk and are a great way to use more of the plant during the growing season.
Prep
Rinse squash leaves and stems well to remove dirt and tiny spines. Trim off any tough or woody parts of the stems and peel off any fibrous outer layers if needed. Chop into bite-sized pieces. Blanching briefly in boiling water can help soften them before adding to stir-fries, soups, or stews. Cooking them tames their slightly fuzzy texture and brings out their mild, earthy flavor.
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.
Storing
Gently wrap them in a slightly damp paper towel and place them in a loosely sealed plastic bag or airtight container. Store them in the refrigerator's crisper drawer to help maintain their freshness. It's essential to use them as soon as possible, preferably within a day or two, as they are delicate and can wilt quickly. Avoid washing the blossoms until you're ready to use them, as excess moisture can lead to spoilage. With proper storage, you can preserve the delicate flavor and vibrant appearance of squash blossoms for culinary delights in various dishes.
How to use:
Sautéed Greens: Sauté squash leaves and tender stems with garlic and oil for a quick and flavorful side dish. Add a splash of lemon juice or soy sauce to brighten the flavor.
Soups and Stews: Add chopped squash greens and stems to soups and stews near the end of cooking. They wilt down like spinach and add a mild, earthy taste.
Stir-Fries: Toss squash leaves into stir-fries with other vegetables, noodles, or rice. They cook quickly and absorb sauces well.
Steamed: Steam the leaves and stems lightly and serve with a drizzle of olive oil and a sprinkle of salt. This method preserves their delicate texture.
Curries: Add squash leaves to coconut-based curries for a hearty, nourishing green. They hold up well to bold spices.
The table below isn't very mobile friendly, so there's also a Google Sheet and a simple list below with the same information. Use whichever format you prefer. You can even add your own meal ideas and recipes through the Google Sheet!
