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Wow, so we went on that vacation I mentioned. And I think my brain hasn’t really come back from vacation yet. I didn’t mean to skip out on you all month, but life just got a little crazy. I’m sure you can relate. At any rate, I’m back, and this is my favorite time of the year in Indiana…the sweet corn is here, the heirloom tomatoes are arriving daily, all of the hard garden work is paying off.

You’re most likely not getting broccoli in your CSA share at the end of July, but I took these pictures a few weeks ago and wanted to share them. Both methods would work great for green beans too, which we’ve been eating a ton of lately straight from the backyard.

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Roasted broccoli with garlic scape pesto
A Sara Original

Ingredients

1 large head of broccoli
Garlic scape pesto – I used about one ice cube tray’s worth (or about 2 tablespoons)
Oil of choice (I used grapeseed)

Directions

Preheat oven to 450 degrees. Clean and trim broccoli. Bring pesto to room temperature (if frozen). Put the trimmed broccoli in a bowl, and add just a tablespoon or two of the oil, mixing everything together. Spread the broccoli out on a baking sheet and throw in the oven for 10-12 minutes. As soon as you remove the broccoli from the oven, put it on a serving tray/dish, and mix in the garlic scape pesto. The heat from the broccoli will warm up the pesto, so it’s best served immediately.

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Honey sriracha broccoli
Barely adapted from Barefeet in the Kitchen

Ingredients

1 large head of broccoli, trimmed
2 tablespoons soy sauce
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon honey
2 teaspoons sriracha (depending on how spicy you like it)
1 green onion or chive, sliced
Salt and pepper

Directions

Preheat the oven to 450 degrees. In a small bowl, combine all of the ingredients except for the green onion/chives and mix well. Pour the mixture over the broccoli and toss well to ensure the broccoli is coated.

Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat or foil. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha and pepper. Pour this mixture over the broccoli and toss well to coat. Spread the coated broccoli on a rimmed baking sheet and roast for 10-12 minutes until the broccoli browns a bit (from the honey). Remove the broccoli from the oven, toss in the green onions or chives, and serve.

As I mentioned, both of these “recipes” work great with green beans. The garlic scape pesto is delicious over pretty much any roasted vegetable. We did cauliflower last week, and it was especially delicious.

DSC_0115I had some cabbage and sweet potatoes that were looking a little funky, and I came across a recipe that would use up both…so I figured it was God’s way of telling me to make this soup. I haven’t really found a Moosewood recipe that I didn’t like, but I was a little skeptical about this one. But it was a huge hit, especially with the baby – she ate it every day for three days!

Caribbean Vegetable Stew
Adapted from Moosewood Cooks at Home

Ingredients

1 large chopped onion
1 tbsp fat of choice (I used coconut oil)
1 small cabbage, cored and chopped
1/2 tsp cayenne pepper (a fresh jalapeno would be great here, but I didn’t have one on hand)
1 tbsp grated fresh ginger
2 cups broth
3 cups diced sweet potatoes
2 cups diced tomatoes with broth (I used canned, but use fresh if you have them)
2 cups cooked black beans (optional)
Juice of one lime + a teaspoon or so of lime zest
Handful of chopped fresh cilantro

Directions

Saute the onions in the oil about 4-5 minutes. Add the cabbage and pepper, saute about 8-10 more minutes. Add the ginger and stock, cover the pan, bring to a boil. Add the sweet potatoes and salt. Simmer until potatoes are barely tender. Add tomatoes, beans (if using), and lime juice. Simmer about 15 minutes more. Add cilantro and remove the pan from the heat.

*The original recipe calls for okra, but I didn’t have any (nor do I usually), but by all means, throw some in if you have it on hand!

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So remember how we tried something new with the tomato cages this year? I’d say the new cages were a huge success – we’ve never had tomato plants this prolific by this point in the year. (I also think it helped that we had Urban Farm Seeds start our plants for us this year!). I’ve also been more dedicated about pruning the tomatoes this year…I always prune them, but this year, I’ve made sure to prune every 3-4 days. The weather has been wonderful as well – I’ve only had to water once so far this year! We have some renegade zucchini growing in the middle of our beds, but they’re doing so well that we’ve decided to let them go.

We’re so happy with our new beds. It just appeals more to my sense of order or something. The peppers (sweet and hot) seem to be doing great. Our potatoes are doing really well too – almost too well because I’m out of extra dirt to mound over them already. Despite my best attempts to space out the bean harvest, it looks like the bush beans are all going to come around the same time, so stay tuned for some green bean preserving tips.

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Grant’s “baby” (aka the compost) is better than ever – he really has a system down. We’ve been feeding everything with the cooked compost about every three weeks so far, which has obviously helped things along too.

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20130703-152623.jpgHere’s hoping my next garden update includes lots of details on production!

 

Megan from Your Best Nest graciously asked me to guest blog this week – head over and check it out!

I’m sure I’ve already used this one before, but it’s one of my favorites (and I’m having trouble keeping track of what I’ve used and what I haven’t!).

We’re members of each other—all of us—everything. The difference is not whether you are or not, but whether you know you are or not. Because we’re all under each other’s influence. We’re all are affected by one another’s others lives and decisions. And there is no escape from this membership.

Wendell Berry

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