Rainbow Carrots, Potatoes, Broccoli, Cauliflower, Peas, Snow Peas, Beets, Leaf Lettuce, & Green Garlic
August is here, and I feel like summer has just begun and is half over at the same time. Everything is so late in the garden that I cannot believe July is finished. The peas should be done, but I am still picking. We should be overrun with zucchini and cucumbers, but they have barely started producing. What is going on?
Last week Genny, Adam and I pulled up all the garlic we planted last September, and hung it in the bottom of our barn to cure. Garlic needs to hang in a dry, shady spot for several weeks to dry so that it will keep over the winter. The curing process alters the flavour slightly as well. The “Green Garlic” you are getting today has not been cured, and is harder to peel than cured garlic. We are calling this variety Mystery, as I cannot find my notes on what variety we planted in the end section of the last bed.
While we were down in the barn hanging garlic, Sparkle, my Jersey milk cow was standing lazily in the doorway at the back of the barn with her calves, watching us. Four of our heritage Ridley Bronze turkeys were scratching and chirping away just inside the barn door and Sparkle was completely fascinated by them. She was staring at the turkeys intently when all of a sudden she decided they were not to be trusted and she came rushing into the barn swinging her head and crow hopping about. The turkeys were totally panic stricken and trapped because the cow was blocking their escape. After a lot of squawking and flapping, Sparkle moved to one side and the turkeys made a run for it. Although momentarily worried for the turkeys’ safety, we actually found it an entertaining spectacle!
Rainbow Carrots: yes they are all carrots, even the yellow and white ones. Which is your favourite?
Cauliflower: a little purple from the poor weather and lack of nitrogen, but still tasty. Watch out for the stumps, they seem to be tougher than perfect snow white store cauliflower.
A few simple salad recipes fit nicely with the lovely heat wave we are having. I would use a mix of broccoli and cauliflower in either of these salads. Throw in a few leftover peas, or whatever ingredients strike your fancy.
Cauliflower Parsley Salad
1 head of cauliflower
1 Tbsp white vinegar
Dressing
1 slice white bread with the crusts removed
2 cups loosely packed parsley leaves*
2 anchovy filets
1 Tbsp Dijon mustard
½ cup olive oil
Salt and pepper to taste
Cut the cauliflower into chunky florets. Bring a large pot of water to a boil. Add the cauliflower and vinegar (which will keep the cauliflower white) and cook uncovered for 15 minutes until tender. Do not overcook. Drain the cauliflower and cool completely.
In a food processor combine the dressing ingredients and process until smooth. The dressing should be fairly runny, so add more oil or vinegar if needed. Mix half the dressing with the cooled cauliflower a few hours before serving and pass the remaining dressing at the table.
*I am hoping several of you have your own parsley plants at home that you can use for this salad, because the few plants we have are not going to provide much this year.
Citrus Broccoli Rice Salad
3 cups broccoli florets
½ cup snow peas
1-2 cups cooked brown or wild rice, I make extra for dinner the night before
½ cup chopped red onion
¼ cup sunflower seeds or nuts of your choice
Dressing ¼ cup orange juice
¼ cup lemon juice
1 tsp orange zest
1 tsp lemon zest
1/3 cup olive oil
Wash the broccoli and cut into florets. Wash the snow peas and remove the stem end and strings. Bring a pot of water to a boil and drop in the broccoli, cook for 3 minutes and add the snow peas. Cook until the peas and broccoli are brilliant green and tender, less than five minutes total. Drain and immerse in cold water to chill. Drain well before mixing with the dressing and rice.
Combine the dressing ingredients in a small bowl. Toss with the rice, broccoli, snow peas and remaining ingredients.
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