Crazy weather here ’round the Bend! My fingers and toes were cold, wet, and stiff this morning during the harvest. These recent near-freezing overnight temperatures are very rapidly shifting the garden towards fall. (If anyone wants extra basil for making some pesto to store up for winter, let me know asap before it’s too late!)
Hopefully temperatures will warm up and stay up so that we can continue to harvest for another few weeks. I have my fingers crossed that the mesclun greens and arugula will shoot up quickly. Spinach is germinating nicely, as is the raab. All of the heat-loving vegetables — the tomatoes, peppers, cucumbers, etc — seem to all be curling in and holding their breath. I whisper promises to them that early frost will not come, but I don’t believe it myself… Green beans continue to bloom and produce with a devil-may-care attitude. (More spicy basil tofu green bean stir fry for us!)
This week you’ll enjoy:
- green beans, Blue Lake
- beets, cylindrical Forono OR Detroit Red
- broccoli raab
- carrots, Nantes
- kale, Lancinato/Dinosaur or Russian Curly Leaf
- cucumbers, American Slicing and Asian Long
- edamame, Envy
- napa cabbage
- onions, Red Cabernet
- peppers, hot — Ladybug
- peppers, sweet green & red California Wonder & Ace
- tomatoes — a mix of Sungold and Sweet 100 grape; Cherokeee Purple; Stupice; Silvery Fir Tree; Opalka (heart shape); Pruden’s Purple; Rose (brandywine); Better Boy; Green Zebra
- watermelon, Sugar Baby
Spicy Ginger-Carrot Slaw
2 medium sweet peppers, cut into bite-size strips
4-6 medium carrots , shredded
1-2 pink grapefruit, peeled & sectioned
4 green onions, sliced
1 recipe Lime Dressing (below)
In large glass bowl layer cabbage, peppers, carrots, and grapefruit. (Can be made up to 1 day in advance.) Just before serving, add onions and lime peel. Add dressing and toss.
1/4 c. olive oil; 2-4 T tequila: 1/2″ section ginger, peeled & thinly sliced: juice &peel of 1 lime; 1/2 t. crushed red pepper or 1 small hot pepper, seeded and diced. Shake to combine. Allow to stand 1 hr. before serving, shake again.
Garden Three-Bean Salad with Fresh French Dressing
8 c. mixed greens
2 c shelled edamame
1 c. canned white beans, rinsed and drained
1 c. radishes, sliced
1 recipe French Dressing (below)
In microwave, combine green beans with 1/4 c. water adn 1 t. salt. Micro for 3-5 minutes, or until just tender. Set aside to cool.
Place greens in large bowl. Add green and white beans and edamame and radishes. Add dressing, sprinkle with pepper, and toss.
Fresh French Dressing:
In blender combine 2 medium tomatoes, 1/4 c. olive oil, 2-3 T red wine vinegar; 2 T tomato paste; 1 T. fresh tarragon; 2 t. Dijon mustard. Blend until smooth. If dressing is too thin, add in more tomato paste. Add salt and pepper to taste.
Asian Kohlrabi Slaw
The Washington Post, June 7, 2010
Summary: When you search cookbooks for recommendations on how to prepare a kohlrabi, they often suggest treating it like a turnip. Mashing, steaming or enrobing the sputnik orb in cheese and baking it au gratin style, are delicious ways to cook the German vegetable. But raw is the way to go. Its crunchy sweetness makes great crudites, especially served with a favorite dip. Or try it with the Asian flavors in this “kohl-slaw.”
Use a large-hole grating disk with a food processor or a hand grater for the kohlrabi and carrots.
MAKE AHEAD: The salad can be refrigerated a day in advance.
4 to 6 servings
- • 3 medium kohlrabi stems, peeled and grated (3 cups; see headnote)
- • 2 carrots, grated (see headnote)
- • 2 scallions, white and light-green parts, chopped
- • Leaves from 10 to 15 stems parsley, chopped (1/3 cup)
- • 1/2 teaspoon freshly grated ginger
- • 1 tablespoon sesame oil
- • 4 tablespoons rice wine vinegar
- • 1 tablespoon Thai sweet red chili sauce
- • 1 teaspoon Sriracha hot chili sauce (optional)
Combine the kohlrabi, carrots, green onions and parsley in a large bowl.
Whisk together the sesame oil, vinegar and the sweet and hot chili sauces, if using, in a small bowl to form an emulsified vinaigrette.
Drizzle the vinaigrette over the vegetables and toss to combine. Serve at room temperature or chilled.
VARIATIONS: Mix kohlrabi slaw with soba noodles, blanched snow peas and broccoli florets.
Serve in a lettuce leaf with shredded cooked chicken or beef.
Make a quesadilla with pepper jack cheese, kohlrabi slaw and corn tortillas.
From Cynthia A. Brown.
50 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 8g carbohydrates, 3g dietary fiber, 4g sugar, 2g protein.