It is raining. Again. We’re not ones to complain–if it was a dry spring we’d be wishing for rain. We had enough of a dry spell mid-week to plant okra, corn, and purple-hulled peas, though they may not produce until late summer. This week: Cabbage for All! This is exciting for us; up until this year, bugs have always eaten our cabbage or the crop has failed for other reasons. One year, the hogs escaped and walked through the garden eating just the heads of the cabbages. What else is in the box? Read on!
Garlic: We really can’t call it spring baby garlic any more. Our babies are growing up!
Heirloom garlic scapes: These are special. Not only are they from out limited supply of heirloom garlic, they are only produced during a very short spring window. The whole scape is edible! We chop them and add them to eggs, to soups, over pasta–and don;t limit them to being a garnish: the scape can be the star! Follow this link for a list of seven ideas: we especially like using them in a pesto, minus the basil. Just garlic goodness!
Spring onions: Earlier this week Ted made dinner using these onions, leftover pulled pork, tomato sauce, and spices: Pulled Pork Tikka Masala. Substitute your favorite meat, tofu, or veggie if you don’t have leftover pulled pork barbecue:
Pulled Pork Tikka Masala
1 bunch spring onions, chopped
1 tsp cumin seed
1 tbsp oil
1 1/2 tsp turmeric
1 head spring garlic
1 inch fresh ginger or 1 tsp dry ginger
1/2 tsp pepper
1/2 tsp salt
1 small container plain yogurt
8 oz tomato sauce
8 oz heavy cream or whole milk
1 lb leftover pulled pork
1 tsp garam masala
Thai basil, chopped
Saute the onion and cumin over medium heat until the onion is golden. In a blender, make a paste of the garlic, ginger, turmeric, salt, and pepper (add a teaspoon of water if needed). Add the paste to the onion and stir until it begins to brown. Add the cooked pork, yogurt, tomato sauce, and cream and stir to mix. Simmer 10 minutes. add the garam masala, serve with a little Thai basil on top.
Russian red kale: Kale is back! Ok–you’ve had a lot of kale, but it is versatile. Have you made kale chips yet? Please say yes… If not you should really try it: coat the leaves with a little olive oil, salt, and pepper and bake them (or grill them) until they are crispy. This is a great side or snack.
Hot peppers: You are only getting one or two of these–they do have a kick; if you don’t like spicy, share with a neighbor. If you do, chop them and add them to anything!
Thai basil: Unlike its big-leaved cousin, Thai basil has smaller leaves with a complex scent of lavender, licorice, and basil. It is hard to describe if you’ve never had it–but it is a classic herb throughout southeast Asia. You can use this almost anywhere (see the pork recipe above), but it is especially good with garlic and just a little spice. Let us know what you think!