Archive for May, 2014

Volunteer Spring Greens

Sunday, May 11th, 2014

Volunteer Spring Greens

An advantage of our open bed system of gardening and the relatively undisturbed soil system is the amount of volunteers we get. I encourage volunteer herbs and greens by letting a lot of plants go to seed. Here is a picking of lettuces and mustards augmented with some purposely cultivated baby spinach and spring onions.

Spring Greens, Asparagus and Fried Rice

Judy worked her usual kitchen magic to come up with a spring meal of baby greens, oven roasted asparagus and a vegetarian fried rice using soy sausage. It was delicious.

Lettuces and Dandelion

Here are a couple different lettuces coming up between some dandelions. I’ll transplant a lot of these (not the dandelions) to more well-tended areas, most specifically into the garlic bed and between the rows of peas. Volunteers are free and easy and a true sign for us that spring has finally arrived.

Garlic Roasted Potatoes with Parsnips and Sweet Potatoes

Sunday, May 4th, 2014
Garlic Roasted Potatoes with Parsnips and Sweet Potatoes2

Garlic Roasted Potatoes with Parsnips and Sweet Potatoes

We had a nice picking of parsnips this spring so I’ve been doing some experimenting. This morning for brunch I mixed the old with the new, so to speak. Using last year’s potatoes, garlic, and sweet potatoes I added in new parsnips and topped the roasted veggies with freshly picked and chopped spring onions. It was absolutely scrumptious!

Here’s how:

Preheat oven to 400 degrees.

2 cups diced potatoes

1 cup diced sweet potatoes

1 cup diced parsnips

5 cloves garlic, sliced

1 clove garlic, squeezed

2-3 T. Olive Oil

½ tsp. freshly ground salt

½ tsp. freshly ground pepper

½ cup chopped spring onions or green onions

In a large mixing bowl mash the squeezed garlic with the olive oil, salt and pepper until well mixed. Toss with the diced veggies and sliced garlic and scrape onto an oiled roasting pan. Bake at 400 degrees for approximately 35-40 minutes, or until nicely browned and easily pierced with a fork, stirring the mix halfway through. Served with your favorite style of eggs and a side of fruit, it makes a great Sunday breakfast or brunch.

Asparagus Parsnip Sauté

Thursday, May 1st, 2014
Baby Burritos with Asparagus and Parsnips

Baby Burritos with Asparagus and Parsnips

Last night’s repurposed meal was accompanied by an asparagus parsnip sauté. The main course was left over chili and leftover rice mixed together, topped with shredded cheese and rolled up in corn tortillas. The little burritos were heated in the microwave for a couple of minutes and topped with salsa and cilantro.

Asparagus and Parsnips

Asparagus and Parsnips

Now, on to the sauté. Tis the season for asparagus and this was our second little picking. It was not quite enough for two so I peeled and chopped a small parsnip to go along with it. I sautéed the parsnip pieces in 1 T. butter for 2 minutes, then added the chopped asparagus. After searing the asparagus for another 2 minutes I added a scant 2 T. water & covered the pan for another 2 minutes. The veggies were pretty much done at this point but I raised the heat just a little to steam off some of the liquid and added salt & pepper to taste. No other seasonings were necessary, the vegetables spoke for themselves.  Yummy!

The parsnips were last year’s transplants from our friend, Michael Schael’s garden. They were over wintered outside and picked just last week. While the mangled-looking roots, due to the experimental transplanting technique or lack thereof, wouldn’t win any beauty contest, they tasted delicious just the same. Thanks, Michael!