The garden is ever changing with all of the different weather patterns we have been experiencing. Some days we start off wearing our sweat shirts and boots, and others, sleeveless shirts, shorts and sandals. It’s always a guessing game. I often wonder what the plants are thinking? Should we come out and show our stuff, or shall we hide and shiver?
We have had a busy week, as usual, and the restaurant sales are starting to pick up. Wendy and I have spent the last few days just harvesting and packaging. We are done getting everything ready for the CSA pickup tomorrow and here is a list of some of the things you will be receiving.
A huge bag of beautiful braising greens. (broccoli rapini greens, green mustard, tatsoi, bok choi, kale, mizuna. chard)
Take advantage of the selection and abundance of greens, as there won’t be much more for awhile. The weather is getting too hot for them. You can even cook with the radish greens. There will be more coming in the fall when it is cooler.
Now its time to start planting some seed again…more beans, beets, lettuce, cabbage, broccoli and cauliflower. All of these will be either direct seeded into the garden or started in seeding trays in the greenhouse.
We started harvesting some of the lavender this week. It is so gorgeous and fragrant! We are taking orders for these beauties now. 100 stem bundles sell for $15. They keep well and can be used in culinary delights as well as crafts. Hang a few sprigs in your closet and put some in your lingerie and woolen drawers to add fragrance and moth protection.
I am including a recipe for you to use those greens! I know some of you might be intimidated by them, but once you try them, you are going to love how adaptable they are. I have lots of suggestions, so just ask!
Spicy Pork and Mustard Green Soup
It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.
½ pound ground pork
2 cloves garlic finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
½ teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce
8 oz. wide rice noodles
Also try it with:
Beet greens, kale, chard, oriental greens or turnip greens
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.