Got a lot of blackberries? Then check out this recipe for Blackberry Mojito Fruit Leather.

I'm not a huge fan of fruit leathers, but this turned out super good! And, really, you can't go wrong with blackberries, mint and rum.

Monday, May 21, 2007

Crops!

French radishesMy first batch of French radishes are ready for eatin' and we have been enjoying them for the last week now. There is still another bunch in the ground that will be harvested this week. They are mighty tasty, by the way.

I need to check on the Chiogga beets as they are getting extremely bushy. Another 10 days and I'll be in beet heaven. I think I can eat the tops now, but I'm not sure what to do with them. Any suggestions?

My peas and beans are in dire need of some trellising and hopefully I'll get around to it when it stops raining. Everything else that sprouted is looking good. Some things I planted from seed are disappointing, mostly the basil. I think I will be buying some basil plants if I can still get my hands on them. Next year I'll do things differently.

The cilantro (aka Santo Coriander) is going to town. It didn't look too good when I first planted it, so I'm surprised it's growing like a weed. I think there's gonna be some serious Pico de Gallo when the tomatoes and onions are ready!

11 comments:

Chile said...

Use the beet greens like any other greens. They are fairly mild, especially the chioggia ones, and can substitute for chard and even spinach. Try sauteeing them with a little garlic until just wilted and then adding lemon juice and ground cumin. Or mix a little miso and tahini with cold steamed greens. Or add to potato soup. Or use as a layer in lasagna. Or do a quick search for a zillion other ideas. :)

QT said...

Yum - I love radishes! I agree, basil from seed is difficult, I always start several indoors and end up with one or two plants. I wonder if waiting until past the frost date and sowing them directly in the ground would make a difference? They seem to be extremely tender seedlings, easily damaged.

Trina said...

This receipe is suppose to be Lentil Stew with Rapini, but I've changed it to use beet greens instead. I made this stew for the first time last week and it came out pretty darn good. If you're using the tofu instead of the sausage, add extra herbs for additional seasoning.

Lentil Stew with Beet Greens

0.5 lb dried lentils, rinsed and drained
1 tsp basil
1.5 tsp oregano
1 can tomatoes
1 tbsp olive oil
0.5 onion
2 cloves garlic
0.5 lb chicken or Italian sausage links or 1 package silk tofu
1 bunch beet greens sliced into 1” lengths
parmesean cheese

1. Place the drained lentils and the herbs in a stock pot. Pour in the tomatoes and an additional can of water. Turn the heat to medium low and allow the lentils to simmer, covered, for 30-40 minutes.
2. While the lentils are simmering, sauté the garlic and onion in the olive oil until translucent but not browned. Add the garlic and onions to the lentils.
3. Brown the sliced sausage in a heavy frying pan. Drain the sausage on paper towels to absorb the excess grease. Add the cooked sausage to the lentils. If using tofu, just cube the tofu and add to the stew.
4. Add the chopped rapini to the lentils. Cook an additional 5-7 minutes until the rapini has wilted.
5. Top with grated parmesan cheese right before serving.

rachel said...

I got a basil plant about 8 days ago and it's already doubled in size. Just reading about beets makes me start to go into anaphylactic shock. You're radishes looking amazing, though.

trina, your lentil stew recipe looks great. Sadly, I'm allergic to all things beety so I will try the stew with chard.

Lrapps said...

Can I come over for dinner?

El said...

Chile is right; I use beet greens like greens. But you can also use the leetle beety ones in salads.

Basil likes it HOT when they germinate. Buy plants if you must or just wait until it warms up a bit and then reseed them.

Crunchy Chicken said...

Hmmm. Maybe I'll give the basil a chance.

Thanks for the recipes!

rachel - I'll make sure you get a big plate of roasted beets, some beet greens and a red velvet cake made with beet juice the next time you come over. You can never have too many smokin' hot firemen knocking down the door. Although I don't think our local guys can compare to your Highlanders. Wait a second, I better go electrocute myself on the furnace to find out.

april said...

I've been eating my beet greens with spinach just tossed like a salad...add whatever lovely oil and vinegar dressing.

Chile said...

Speaking of beet cake, check out the Chocolate Beet Cake recipe at www.fatfreevegan.com. I've made it for parties and everyone loves it. I use a normal chocolate frosting on it though, instead of the banana sauce.

The Wooden Porch said...

I'm so jealous! My garden is just beginning to take off. I'm hoping that watering it 3 times a day will help. If nothing else, while I'm out in the yard I can keep a better watch at what's going on at the neighbors.

That Washington rain probably makes for some wonderful plants. I'm in the dry midwest.

Anonymous said...

I know this post is late but good recipes are perennial :) As a kid we always ate beet greens sauteed or stewed in a teeny bit of water until the moisture was gone and drizzled with balsamic vinegar (ume plum vinegar is good too). mmmmmm! I have a recipe from the WHOLE FOODS BIBLE now that I use for all greens (chard, beet greens, spinach, kale etc.) It seduce even the most fervent greens hater...

GREENS WITH GINGER AND GARLIC

1 1/2 LBS GREENS
2 TBSP OIL (SESAME, OLIVE)
3 GARLIC CLOVES MINCED
1 TBST MINCED PEELED GINGER
1/8 TSP RED PEPPER FLAKES
1/4 C WATER
1 TBSP TAMARI
2 TSP MAPLE SYRUP (LOCAL HERE)
TOASTED SESAME SEEDS FOR GARNISH

wash greens well and chop (if using kale or collard - steam for 5 min prior to sauteeing) Heat oil in a large skillet. Add garlic, ginger and red pepper flakes(opt). Cook over med for 30 seconds stirring often. Add greens and stir to blend 1 min. Add water and continue to saute stirring until greens are completely wilted. Combine tamari and maple and add to greens - stir and saute for 3 minutes. Remove greens to a platter with a slotted spoon. Bring liquid to a boil then reduce and simmer until it becomes a syrup. Drizzle over greens and serve with toasted sesame seeds. (toast by stirring seeds in a dry pan over med until brown)

:) Enjoy!

Jen

PS sorry to barge in on your blog - was looking for birdsnest gourd info and you came up... Never did find it in your blog though?.?.?

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