tag:blogger.com,1999:blog-22515761363483882122024-03-05T12:12:53.754-06:00Vegetable MatterTex-Med recipes and organic vegetable gardening from our home in Houston, TexasUnknownnoreply@blogger.comBlogger206125tag:blogger.com,1999:blog-2251576136348388212.post-15044217124334515122010-08-01T06:42:00.001-05:002010-08-01T09:06:52.013-05:00Get Growing in August<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDR42kngIBY-EpBbFD64BRgCh2FxYrSrhI7j7Jnke1h6FK4e5vndtQrKq38CmqlTVF-gHsAq1oQvB68C0-BQWPMpR0sHoUanRv0v6Y3nmN-SZGsLvJSnXo4ojW8CO0iNS8RQ1MVIeODi0/s1600/Get+Growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDR42kngIBY-EpBbFD64BRgCh2FxYrSrhI7j7Jnke1h6FK4e5vndtQrKq38CmqlTVF-gHsAq1oQvB68C0-BQWPMpR0sHoUanRv0v6Y3nmN-SZGsLvJSnXo4ojW8CO0iNS8RQ1MVIeODi0/s400/Get+Growing.jpg" width="400" /></a></div><span style="font-size: large;"><b>Get Growing</b></span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Welcome to our ninth </span><b>Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> entry. This series will span 12 months, and is designed to help aspiring vegetable gardeners get out of the kitchen and into the garden. On the first of each month, we will discuss one garden project for the novice vegetable gardener. Because we are located in Houston, Texas, our growing conditions differ from many parts of the English-speaking world. To help guide gardeners in cooler climates, our </span><b>Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> partner is Daphne of </span><a href="http://daphnesdandelions.blogspot.com/" style="font-family: "Trebuchet MS",sans-serif;">Daphne's Dandelions</a><span style="font-family: "Trebuchet MS",sans-serif;">. Daphne gardens in Boston, and she will be providing monthly advice for Northern gardeners (although her excellent site is a wonderful resource for gardeners everywhere). This month, Daphne discusses preserving your vegetable harvest. Regardless of where you live, her advice is invaluable.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdP3z2abSjtpXWC1kJza0dJS0R0M59iGUXYeCnZj9koeZm9aznIMC-X8LKIbm4Y0Jewi4mNbgnaOa3AC0KRI6eOjCzbvUV9_5kaRkJ2cnAo38cL3Ds5WMWIK4zLpn0AOlGekWCl2YVQ0/s1600/Carrot+Coral+Hybrid+AP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdP3z2abSjtpXWC1kJza0dJS0R0M59iGUXYeCnZj9koeZm9aznIMC-X8LKIbm4Y0Jewi4mNbgnaOa3AC0KRI6eOjCzbvUV9_5kaRkJ2cnAo38cL3Ds5WMWIK4zLpn0AOlGekWCl2YVQ0/s400/Carrot+Coral+Hybrid+AP.jpg" width="400" /></a></div><b><span style="font-family: "Trebuchet MS",sans-serif;">Zone 9 in August</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">While many parts of the country view August as the last month of summer, here in Zone 9 summer usually stretches into late September or even October. In fact, it's not uncommon to go trick-or-treating on October 31st in shorts and flip flops. But August is a great month to start planning the fall vegetable garden. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">There are three components to the fall garden: summer vegetables that have a second growing season in the fall; succession crops that grow year-round in Zone 9; and vegetables started in the fall for a spring harvest.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LK7hU8abITKwVWzYfADKcw3TzyuS-Sh8zjeA54vKaf-ikuL3yW2vNWMCAe5hV_cXSHAd1rI-HaUBAebEMv7iVTdIngoPsI0qUfrXlLmNWIspICQpBn8usG7lDMeGEAfWB-vYiw-VQZk/s1600/Radishes+with+Leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LK7hU8abITKwVWzYfADKcw3TzyuS-Sh8zjeA54vKaf-ikuL3yW2vNWMCAe5hV_cXSHAd1rI-HaUBAebEMv7iVTdIngoPsI0qUfrXlLmNWIspICQpBn8usG7lDMeGEAfWB-vYiw-VQZk/s400/Radishes+with+Leaves.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">In the first category, the most popular summer vegetable to start for fall harvest is tomatoes. In Zone 9, it gets too hot for tomatoes to flower or fruit during July and August. Many of our plants are still alive, but we haven't seen a flower in months. And, it's not a bad idea to replace those plants that didn't survive the heat with new seedlings. Because the growing season can be short in the fall, choose varieties that are quick to mature. And be emotionally prepared to lose these plants earlier than expected if there's an early frost. The flip side is that there may be no frost, or only a mild frost, so these plants may survive for many months to come.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Other several warm weather vegetables that can be started now include snap beans, tomatoes and bush lima beans. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWF9-D49FQPXZpqn_SBZaA1xShiWlufjjc_32gk-Cow5nN8z9QDjE26mhLVTeq_2AfixNjXVJ-fLHWjA_v2bn0OFuYLyYn9HeDKSte5h_Bmg1MXzbgwd8aUB82jH7bZwb_m0PcWb4IZg/s1600/Dandelion+Red+Rib+Growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWF9-D49FQPXZpqn_SBZaA1xShiWlufjjc_32gk-Cow5nN8z9QDjE26mhLVTeq_2AfixNjXVJ-fLHWjA_v2bn0OFuYLyYn9HeDKSte5h_Bmg1MXzbgwd8aUB82jH7bZwb_m0PcWb4IZg/s400/Dandelion+Red+Rib+Growing.jpg" width="267" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">August is also a good time to plant succession crops of plants that are dying back after a long summer of productivity. We are planting new arugula, dandelion greens, and basil now. Herbs in general are ideal to start now. Cilantro, parsley and dill, all hate the extreme heat of July and August, but will do well all fall (and maybe even winter) if started now.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSzS-GDfLatul4PNUrVZabKkDr75Al_1oavjCJLVTXNBVfffh9bEOxBBI5vPo6YWjwWar23Y_HGYU5EqZ-yP2DDFNN7fMG1LuIaekEPTNyBrzCWlK4bgBySwi3i-yhY5JdTCIG63MwDo/s1600/Kale+Lacinato+April+29th.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSzS-GDfLatul4PNUrVZabKkDr75Al_1oavjCJLVTXNBVfffh9bEOxBBI5vPo6YWjwWar23Y_HGYU5EqZ-yP2DDFNN7fMG1LuIaekEPTNyBrzCWlK4bgBySwi3i-yhY5JdTCIG63MwDo/s400/Kale+Lacinato+April+29th.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Another great project for August is to start sourcing seeds to start in September or October when it cools off which won't be harvested until next spring. These vegetables will not grow much during the cool winter months, but as soon as the temperatures start warming up (usually in February), they will start maturing rapidly.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7RyFTtSivYS_qVLO_KQw3tzseUg5Ao89QA0M9UWEzUcHBOmQUFRyrK5Ddzj1lg9BIy-eDtevi8TxsBfIoyZZe1QssMCmwbMvX_FEfRptA-dCLUaAAIgPF5KPpnj9osugaeaIxtCoEzY/s1600/Escarole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7RyFTtSivYS_qVLO_KQw3tzseUg5Ao89QA0M9UWEzUcHBOmQUFRyrK5Ddzj1lg9BIy-eDtevi8TxsBfIoyZZe1QssMCmwbMvX_FEfRptA-dCLUaAAIgPF5KPpnj9osugaeaIxtCoEzY/s400/Escarole.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">The list here is long, including carrots, fennel, radish, lettuce greens, collard greens, kale, Swiss chard, chicories, fava beans and chickpeas. We have not had great luck with broccoli, cauliflower and Brussels sprouts in our garden, but if you want to give them a try, they need to be started in October or November.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFc_LxecmVDIi2I0DN6wpZi0QhqI8nsm73twBP1bFfXLSfehJErilIRwu20-XbergzhTX-VzTOFvNZLU-FT9PstoBdeZbFnvFswGr9LeJtm1XhT3No6m81HRiCwhwOILyPp4VevgmgApI/s1600/Fava+Bean+Harvested.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFc_LxecmVDIi2I0DN6wpZi0QhqI8nsm73twBP1bFfXLSfehJErilIRwu20-XbergzhTX-VzTOFvNZLU-FT9PstoBdeZbFnvFswGr9LeJtm1XhT3No6m81HRiCwhwOILyPp4VevgmgApI/s400/Fava+Bean+Harvested.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">It has been a long, hot summer. We have spent as much time as possible indoors, and the garden has had to make do for days at a time. Luckily, Houston has also had quite a bit of rain, so our plants are thriving despite the extreme neglect. It is not easy to think about cool-weather crops right now, but if you do, you will be rewarded with an abundant vegetable harvest in the fall and again next spring.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Other Posts in the Get Growing Series</b></span><br />
<br />
<a href="http://vegetablematter.blogspot.com/2009/11/get-growing-in-december.html" style="font-family: "Trebuchet MS",sans-serif;">Determining Your Gardening Zone and Growing Peas </a><br />
<a href="http://daphnesdandelions.blogspot.com/2009/12/get-growing-in-december.html" style="font-family: "Trebuchet MS",sans-serif;">Garden Planning, Planting Methods and Seed Selection </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/get-growing-in-january.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Lettuce </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/01/get-growing-in-january.html" style="font-family: "Trebuchet MS",sans-serif;">Starting Seeds Indoors </a><br />
<a href="http://vegetablematter.blogspot.com/2010/02/get-growing-in-february.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Tomatoes</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/02/get-growing-in-february.html" style="font-family: "Trebuchet MS",sans-serif;">Compost: What is It, How to Make it, How to Use It </a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/get-growing-in-march.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Snap Beans</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/03/get-growing-in-march.html" style="font-family: "Trebuchet MS",sans-serif;">Spinach, Row Covers and Peas</a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/get-growing-in-april.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Eggplant</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/04/get-growing-in-april.html">Growing Brassicas</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/05/get-growing-in-may.html">Growing Spring Vegetables and Tomatoes </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/get-growing-in-may.html">Growing Edamame (Soybeans) </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/06/get-growing-in-june.html">Fall Transplants for the Northeast and Fighting Diseases</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2251576136348388212.post-62045135730617763102010-07-01T05:33:00.020-05:002010-07-01T07:10:21.617-05:00Get Growing in July<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGcXXkn0iJeWP25MVEkyZTgg2FTSvk_3ZzDI8JLL1T3x3b33BeiUfM6haL5Y9x160_pR7ki040mynGD9WNQfF66bTnMAz8AUpa0xv8RH6B-Bcdp87D1_aLwTDPa1uwXFP5RfY26YdeoY/s1600/Get+Growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGcXXkn0iJeWP25MVEkyZTgg2FTSvk_3ZzDI8JLL1T3x3b33BeiUfM6haL5Y9x160_pR7ki040mynGD9WNQfF66bTnMAz8AUpa0xv8RH6B-Bcdp87D1_aLwTDPa1uwXFP5RfY26YdeoY/s400/Get+Growing.jpg" width="400" /></a></div><span style="font-size: large;"><b>Get Growing</b></span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Welcome to our eighth </span><b>Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> entry. This series will span 12 months, and is designed to help aspiring vegetable gardeners get out of the kitchen and into the garden. On the first of each month, we will discuss one garden project for the novice vegetable gardener. Because we are located in Houston, Texas, our growing conditions differ from many parts of the English-speaking world. To help guide gardeners in cooler climates, our </span><b>Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> partner is Daphne of </span><a href="http://daphnesdandelions.blogspot.com/" style="font-family: "Trebuchet MS",sans-serif;">Daphne's Dandelions</a><span style="font-family: "Trebuchet MS",sans-serif;">. Daphne gardens in Boston, and she will be providing monthly advice for Northern gardeners (although her excellent site is a wonderful resource for gardeners everywhere). This month, Daphne discusses <a href="http://daphnesdandelions.blogspot.com/2010/07/get-growing-in-july.html">insect control</a>. Regardless of where you live, her advice is invaluable.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEhcOE2Lw4uWJawZ9ak2W0MAE9pk7kUj2nb245VSjpn2m54Tjk3iSNfAtUM3uOpbU_X2dWsYX46XDr3A9j5yLDYvov-tOS8yxII4h7cF0R_9x-bLpIJKltflqZHVjLY1AlWvJCUkgOt8/s1600/Pepper+Jalapenos+10-3-09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEhcOE2Lw4uWJawZ9ak2W0MAE9pk7kUj2nb245VSjpn2m54Tjk3iSNfAtUM3uOpbU_X2dWsYX46XDr3A9j5yLDYvov-tOS8yxII4h7cF0R_9x-bLpIJKltflqZHVjLY1AlWvJCUkgOt8/s400/Pepper+Jalapenos+10-3-09.JPG" width="400" /></a></div><span style="font-size: large;"><b> Zone 9 in July</b></span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">July and August are the hottest months here in Houston. Daily average temperatures top 95° and the low is rarely below 70°. It takes a hurricane or tropical storm, like Hurricane Alex that is fast approaching Texas, to cool things off here. This extreme heat is hard on most vegetable plants with a few notable exceptions. We've already recommended eggplant and lima beans, both of which are thriving in our garden right now. Another vegetable that loves our July weather is chile peppers.</div><span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifROrNySCuIXMMhp5_6_yhyAUSZC9crnNCwtmac_dYbqU0wPc0qEiLw63kJXnTwRKPGwS9FgQnz4bMGNCGvbZwSNnooppQ6f949i-QJzuqDmj21qkjlKs4nY76GjmiBX-_-ytOBlopxtY/s1600/Anaheim+chiles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifROrNySCuIXMMhp5_6_yhyAUSZC9crnNCwtmac_dYbqU0wPc0qEiLw63kJXnTwRKPGwS9FgQnz4bMGNCGvbZwSNnooppQ6f949i-QJzuqDmj21qkjlKs4nY76GjmiBX-_-ytOBlopxtY/s400/Anaheim+chiles.JPG" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Chile peppers are in the eggplant and tomato family, and are highly productive when it heats up outside. We have had excellent results with Anaheim (above) and Jalapeno (below) as well as Cayenne, Poblano, and Serrano chiles. The plants need little care or attention, and will produce small flowers that are attractive in the garden. In fact, ornamental pepper plants are quite popular here in Houston even though the fruits are inedible. Why not grow the real thing instead?</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pepper plants are easy to start from seed. The seeds are quite small, so we prefer to start these in pots rather than direct sowing. Transplant when the seedlings have four or more leaves, keeping well watered before and after transplanting. Try to shade transplants during the hottest part of the day to avoid scalding and killing the plants. And don't go overboard with seedlings. Only a few plants are enough for the whole family because the plants are quite productive, and fresh chiles are extremely potent. If you haven't already started your seedlings, it's not too late, although next year we suggest you get an earlier start. We've been harvesting peppers for months.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXowanu9f8oiNj7Yh3qMVwQv6Dr8Y6MNW1fFAMTZBmJqSqbPEidqmfAY97MKfh0JTr1Zi2wIxyHEzWU6tB5bqu3UWW5A1eKyjdjSzIl6QvOKkqKOr7FSi58miYtMT_s_q5Jz8i3AaEa8/s1600/Jalapeno+peppers+red+and+green.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXowanu9f8oiNj7Yh3qMVwQv6Dr8Y6MNW1fFAMTZBmJqSqbPEidqmfAY97MKfh0JTr1Zi2wIxyHEzWU6tB5bqu3UWW5A1eKyjdjSzIl6QvOKkqKOr7FSi58miYtMT_s_q5Jz8i3AaEa8/s400/Jalapeno+peppers+red+and+green.JPG" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Chile peppers can be used in any number of tacos, quesadillas and salsas. We often use them to season pasta and vegetable dishes as well. And any extra peppers are easy to dry and save for later. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfNYEfvHE-AHtkP8Ojd9hBw-nYKdz84EOUnLZDR72ImQrpdUEIN2C18MtqtWK-mM7ynGZWfclaq1IUA4W-zMg_x9nOVx-w7I5dhNP0VOsdkSrEqw8SvgB9lZa7WZUXbKjJToF7ZM0ngM/s1600/Cayenne+Peppers+Drying.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfNYEfvHE-AHtkP8Ojd9hBw-nYKdz84EOUnLZDR72ImQrpdUEIN2C18MtqtWK-mM7ynGZWfclaq1IUA4W-zMg_x9nOVx-w7I5dhNP0VOsdkSrEqw8SvgB9lZa7WZUXbKjJToF7ZM0ngM/s400/Cayenne+Peppers+Drying.JPG" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">We were still using dried cayenne peppers from last summer almost a year later. We dry ours indoors because the humid weather here tends to rot everything that is left outside. In more arid climates, it is recommended that the peppers be left to hang outside in a sheltered spot until dry.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJgHuZ5wiO_Fw80NgnebWxWSUxDSMtFqxkktcSqfEmM48a0b2ACm88RXvxN_zIj_x7xKk_RzOKseHKs-KrHbXoUCmB3bucWnbtHmyJJppfDIN14nB6qjc_bLt9tIVMTGm7K4vUoXzHFI/s1600/Anaheim+chiles+drying.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJgHuZ5wiO_Fw80NgnebWxWSUxDSMtFqxkktcSqfEmM48a0b2ACm88RXvxN_zIj_x7xKk_RzOKseHKs-KrHbXoUCmB3bucWnbtHmyJJppfDIN14nB6qjc_bLt9tIVMTGm7K4vUoXzHFI/s400/Anaheim+chiles+drying.JPG" width="400" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Other Posts in the Get Growing Series</b></span><br />
<br />
<a href="http://vegetablematter.blogspot.com/2009/11/get-growing-in-december.html" style="font-family: "Trebuchet MS",sans-serif;">Determining Your Gardening Zone and Growing Peas </a><br />
<a href="http://daphnesdandelions.blogspot.com/2009/12/get-growing-in-december.html" style="font-family: "Trebuchet MS",sans-serif;">Garden Planning, Planting Methods and Seed Selection </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/get-growing-in-january.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Lettuce </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/01/get-growing-in-january.html" style="font-family: "Trebuchet MS",sans-serif;">Starting Seeds Indoors </a><br />
<a href="http://vegetablematter.blogspot.com/2010/02/get-growing-in-february.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Tomatoes</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/02/get-growing-in-february.html" style="font-family: "Trebuchet MS",sans-serif;">Compost: What is It, How to Make it, How to Use It </a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/get-growing-in-march.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Snap Beans</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/03/get-growing-in-march.html" style="font-family: "Trebuchet MS",sans-serif;">Spinach, Row Covers and Peas</a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/get-growing-in-april.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Eggplant</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/04/get-growing-in-april.html">Growing Brassicas</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/05/get-growing-in-may.html">Growing Spring Vegetables and Tomatoes </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/get-growing-in-may.html">Growing Edamame (Soybeans) </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/06/get-growing-in-june.html">Fall Transplants for the Northeast and Fighting Diseases</a></div><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/06/get-growing-in-june.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Lima Beans </a></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2251576136348388212.post-70547692760064509102010-06-28T06:07:00.000-05:002010-06-28T06:07:00.163-05:00Double Apple Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnHXbwhQTMndewnPwbAW-0J4nR6Yhhqp2q0pmbHq-jwN2YrK-JDbcjYp-3li5uc5LFXceZ8x8lmEbLrtsnPsz4HdOOyZoEzuQIfaQ0fTefEqO0ikNkpfOMfLbW_Pe1KKrxgoQMRi2wKM/s1600-h/Double-Apple-Bundt-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnHXbwhQTMndewnPwbAW-0J4nR6Yhhqp2q0pmbHq-jwN2YrK-JDbcjYp-3li5uc5LFXceZ8x8lmEbLrtsnPsz4HdOOyZoEzuQIfaQ0fTefEqO0ikNkpfOMfLbW_Pe1KKrxgoQMRi2wKM/s400/Double-Apple-Bundt-Cake.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">This cake is made with both applesauce and diced Granny Smith apples. We used a chunky applesauce, but feel free to experiment with your favorite style. The cake is wonderfully moist and aromatic, and makes a nice afternoon snack with a cup of creamed tea, or a tasty evening dessert.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Double Apple Bundt Cake</span> </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup butter, room temp</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">5 eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tsp vanilla</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tsp lemon zest</div><div style="font-family: "Trebuchet MS",sans-serif;">3 cups unbleached A.P. flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tsp baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tsp cinnamon</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp nutmeg</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp allspice</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp ginger</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cup homestyle applesauce with cinnamon and brown sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 granny smith apples, peeled and diced</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Procedure</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Preheat oven to 300° convection (350° conventional), place shelf in middle of oven.</li>
<li>Butter and flour bundt pan.</li>
<li>Combine dry and set aside. </li>
<li>Cream butter and sugar. Add eggs one at a time, mixing well and scraping bowl each time.</li>
<li>Add lemon zest and vanilla and combine well.</li>
<li>Alternate between adding dry and apple sauce, starting and finishing with dry.</li>
<li>Fold in diced apples, then fill bundt pan.</li>
<li>Bake until done through to center and cake is golden brown, 80 minutes in our oven.</li>
<li>Cool on rack completely, then remove from pan. Serve at room temperature.</li>
</ol>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2251576136348388212.post-78953586277035593302010-06-25T06:07:00.000-05:002010-06-25T06:07:00.310-05:00Tofu with Swiss Chard, Kale and Yogurt Sauce<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkO106yvH1DtoDXl9RBPqhwEauNZeizc4_sLehSJHFmLkqo7Z9sZOeUfzML90NaQ9yFk4V2mrwv_stZcSquskjKymmtc4N8JEp04QSVqDzwdS1-gHzN1GU2JnV2CXub997ZZjgNBjH6H4/s1600/Tofu+with+Swiss+Chard+and+Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkO106yvH1DtoDXl9RBPqhwEauNZeizc4_sLehSJHFmLkqo7Z9sZOeUfzML90NaQ9yFk4V2mrwv_stZcSquskjKymmtc4N8JEp04QSVqDzwdS1-gHzN1GU2JnV2CXub997ZZjgNBjH6H4/s400/Tofu+with+Swiss+Chard+and+Kale.jpg" width="400" /></a></div>Summer is in full swing here in Texas. Afternoon temperatures reach 100° every day, and we've had an unusally dry month. The eggplants and basil are thriving, which is to be expected, but so are vegetables we left for dead several months ago. This includes escarole, wild chicory, Tuscan kale and Swiss chard plants. The kale and chard plants are actually quite full and beautiful right now even though they shouldn't be given our hot, dry weather. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4uFonixlpvjBE4TA5i5oNFb5FtbsPDqBeQObOf7p-IsSgbM6G9UQY6kb-4v5g1zj61pbl2S8fkciKe3GyTsnC1BxIF4_Q-W1y6yc3LcjExcuTTc9-1Z4YhtkKqQiB8yb77ovOnR8S84/s1600/Swiss+Chard+and+Kale+with+Yogurt+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4uFonixlpvjBE4TA5i5oNFb5FtbsPDqBeQObOf7p-IsSgbM6G9UQY6kb-4v5g1zj61pbl2S8fkciKe3GyTsnC1BxIF4_Q-W1y6yc3LcjExcuTTc9-1Z4YhtkKqQiB8yb77ovOnR8S84/s400/Swiss+Chard+and+Kale+with+Yogurt+Sauce.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">We prepared a combination of kale and chard for a lovely side dish topped with a thick yogurt sauce. We loved the cooked greens so much, the next night we decided to harvest more kale and chard, and then add tofu and rice to convert this side dish into a meal. It was quite a surprise to be enjoying homegrown kale and chard twice in June, but we found the combination of the cooked greens, tofu, rice and yogurt to be a perfect summer dinner. We highly recommend either version the next time you are lucky enough to find Swiss chard and lacinato kale.</span><br />
<h3 align="left" dir="ltr" id="sites-page-title-header" xmlns="http://www.w3.org/1999/xhtml"><span id="sites-page-title">Tofu with Swiss Chard, Kale and Yogurt Sauce</span></h3><span style="font-family: trebuchet ms,sans-serif;"><b>Ingredients</b><br />
<br />
3/4 lb extra-firm tofu<br />
peanut oil<br />
2 cups jasmine rice<br />
1 red pepper<br />
1 lb Swiss chard, stems removed and choped<br />
1 lb Lacinato kale, stems removed and chopped<br />
2 Tbs olive oil<br />
2 cloves garlic, minced<br />
1 cup Greek-style non-fat or low-fat yogurt<br />
1/4 cup tahini<br />
3 Tbs fresh lemon juice<br />
3 cloves garlic, minced<br />
1 Tbs olive oil<br />
1/4 tsp crushed red pepper<br />
1 Tbs flat-leaf parsley, chopped<br />
<br />
<b>Procedure</b></span><br />
<ol><li><span style="font-family: trebuchet ms,sans-serif;">Cook rice.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Place tofu between several sheets of paper towel, then place a plate on top, and weigh the place down with something heavy. Leave for about 15 minutes for water to drain out, then remove paper towels and cut tofu into 1" cubes.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Heat peanut oil over medium high heat, then fry tofu until golden brown. Flip and repeat. When cooked, remove from pan and set aside.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Roast the red pepper over a gas flame or in the oven under the broiler until it is charred all over. Place in a bowl and cover for 10 minutes. Remove as much skin as possible, seed, then cut into small pieces.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Heat 2 Tbs olive oil over moderate heat, then add two of the minced garlic cloves. Cook about 1 minute, then add chard and kale and cook until tender, about 10 minutes. Add red pepper and cook another minute or two. Remove from heat and let cool.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">In a mixing bowl, combine yogurt, tahini, lemon juice and 3 minced garlic cloves. Season with sea salt, then set aside.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Heat 1 Tbs olive oil over medium heat, then add crushed red pepper and cook until it begins to sizzle, about 10 seconds. Remove immediately from heat and, when cool, combine with yogurt sauce.</span></li>
<li><span style="font-family: trebuchet ms,sans-serif;">Toss cooked greens with tofu, then serve on a bed of rice. Add dollup of yogurt sauce on top, and serve with more on the side.</span></li>
</ol><span style="font-family: trebuchet ms,sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/tofu-with-swiss-chard-kale-and-yogurt-sauce">Printable Recipe</a></span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2251576136348388212.post-7971559094607990382010-06-23T05:51:00.005-05:002010-06-23T06:33:11.363-05:00Cherry Tomato and Aged Gouda Quesadilla<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrp4ratNvasfHM80eICXC0pONNXHOXQ9oPJmTOPmMJKOjG7NdDXThqMdVdBxMZxF62zuM8DBy1Pb9qLH2X65J3oXQ0nUhEgZNDsyKpeohUHc6_VgPlzwyuPIzbPujSYWiW6bjj7C05jfQ/s1600/Quesadilla+with+Gouda+and+Cherry+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrp4ratNvasfHM80eICXC0pONNXHOXQ9oPJmTOPmMJKOjG7NdDXThqMdVdBxMZxF62zuM8DBy1Pb9qLH2X65J3oXQ0nUhEgZNDsyKpeohUHc6_VgPlzwyuPIzbPujSYWiW6bjj7C05jfQ/s400/Quesadilla+with+Gouda+and+Cherry+Tomatoes.jpg" width="400" /></a></div>Cherry tomatoes get no respect. They're a throw-away item on every salad bar, and are often ignored at the grocery in favor of bigger varieties. It doesn't help that store-bought cherry tomatoes are usually utterly lacking in flavor. They are also admittedly difficult to work with for some recipes calling for slices of tomatoes or cooking tomatoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg291XaoSuZ0ni6HCs6x79Zedu1nzJHVLX1WNB4OZt7eKEJChI9MGWYyWD8K3yO1BIvuXxfOXtc6_ElHvNce2RXthILeGgieH8TICvol1JJq8ZpLJSWYT_RWCuHSX8ZiQg76eMzWv2Kt0/s1600/Tomatoes+Cherry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg291XaoSuZ0ni6HCs6x79Zedu1nzJHVLX1WNB4OZt7eKEJChI9MGWYyWD8K3yO1BIvuXxfOXtc6_ElHvNce2RXthILeGgieH8TICvol1JJq8ZpLJSWYT_RWCuHSX8ZiQg76eMzWv2Kt0/s400/Tomatoes+Cherry.jpg" width="400" /></a></div>But for the gardener, cherry tomatoes are hard to beat. The plants are highly productive even in our hottest weather when full-sized tomatoes are impossible to grow. Cherry tomatoes are available in many varieties that resist both disease and insect attacks, and they ripen to perfection on the vine without splitting, rotting or dropping. Available in several sizes and colors, some of our favorite varieties are "Matt's Wild Cherry" (the tiniest and sweetest cherry tomato we've grown), "Yellow Pear" (which produces a ridiculous number of beautiful yellow tear-drop shaped tomatoes) and "Sugary" (which is an unusual oblong shape and pretty pink color). <br />
<br />
The key with cherry tomatoes is to take advantage of their strengths. Don't try making a tomato sauce or ketchup. Instead, include these little tomatoes in pastas, salads, or even sandwiches. These tomatoes are naturally sweet and juicy, and require only minimal, if any, cooking.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUZBzxj4_IbAjPE9aBzwHjuF6looGu11dQ_zoZ7mpj5UgjzPPn4MNU3_FuT7TzhPCqzMztRSfdCCnOgnkdmYBWCtSnU9GHcjFWi9X1t2UNCVlLkAMUFicwPIpq9dFTWszAQ737iXH-0E/s1600/Tomatoes+Sugary.jpg" imageanchor="1"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUZBzxj4_IbAjPE9aBzwHjuF6looGu11dQ_zoZ7mpj5UgjzPPn4MNU3_FuT7TzhPCqzMztRSfdCCnOgnkdmYBWCtSnU9GHcjFWi9X1t2UNCVlLkAMUFicwPIpq9dFTWszAQ737iXH-0E/s320/Tomatoes+Sugary.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Here, we include these little tomatoes in another of our garden quesadilla recipes.* Toss with basil, cilantro and chives to make a quick filling. Add an aged gouda that has lots of flavor, and these quesadillas come together in just a few minutes. The results are delicious, especially with cherry tomatoes freshly picked from the garden.<br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-size: medium;"><span style="font-family: trebuchet ms,sans-serif;"></span></span><br />
<span style="font-size: medium;"><span style="font-family: trebuchet ms,sans-serif;">Cherry Tomato and Gouda Quesadilla</span></span><br />
<br />
<b> </b><br />
<span style="font-size: small;"><b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">2 cups cherry tomatoes, cut in half</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 cup aged gouda cheese, diced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 cup cilantro, chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 Tbs basil, chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 Tbs chives, chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;">4 corn tortillas</span><br />
<b><br style="font-family: trebuchet ms,sans-serif;" /> <span style="font-size: small;"><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Combine tomatoes, cheese, cilantro, basil and chives. Season with salt and pepper.</li>
<li style="font-family: trebuchet ms,sans-serif;">Sandwich half of the mixture in between 2 tortillas. Repeat with remaining filling.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Heat vegetable oil in saute pan over medium and heat quesadilla until tortilla is golden brown. Flip and repeat. Remove from heat and cook second quesadilla. Serve immediately.</span><br />
</li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/cherry-tomato-and-gouda-quesadilla"><span style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe</span></a><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">*Other Quesadilla recipes from Vegetable Matter:</span><br />
<a href="http://vegetablematter.blogspot.com/2010/05/chinese-kale-quesadilla.html"><span style="font-family: "Trebuchet MS",sans-serif;">Chinese Kale Quesadilla</span></a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/butternut-squash-feta-and-jalapeno.html"><span style="font-family: "Trebuchet MS",sans-serif;">Butternut Squash, Jalapeno and Feta Quesadilla</span></a><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/swiss-chard-quesadilla-with-queso.html">Swiss Chard and Queso Fresco Quesadilla</a></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2251576136348388212.post-51078515519881084912010-06-21T06:04:00.001-05:002010-06-21T06:40:04.936-05:00Honeyed Snap Beans with Roasted Corn and Radish<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTNdn9UjtOFaY14otKgRuLKfhlDD5vY_3OBQZSkoXZR9Znyd4E8bi97SSjDgvyMf28xF_1OODpP2t1AuE6VFSpy6Eryr6LPozirlNni5iPW6GWrlLAWYULiXeD98WP5G-z3f5KMUSg5s/s1600/Honeyed+Snap+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTNdn9UjtOFaY14otKgRuLKfhlDD5vY_3OBQZSkoXZR9Znyd4E8bi97SSjDgvyMf28xF_1OODpP2t1AuE6VFSpy6Eryr6LPozirlNni5iPW6GWrlLAWYULiXeD98WP5G-z3f5KMUSg5s/s400/Honeyed+Snap+Beans.jpg" width="400" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">Teamwork is essential when two or more people collaborate on a meal, but sometimes conflict is equally important. Last night's dinner is a case in point. When I ("I" being me, David, the heretofore silent, Teller-like member of our blogging duo) suggested a raw corn and radish salad, vegetarian Robin looked repulsed, reacting as if I had suggested a viscera and bone marrow stew. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I mounted my defense. "Corn and radishes seem very summery to me," I said. Robin parried with a series of dismissive queries. "Raw corn?" "Raw corn?" "Why would I want to eat raw corn?" Now, there were two ways I could have reacted to Robin's blunt criticism (Robin tends to be blunt with everyone, so I try -- usually without success -- not to take it personally). I could have stubbornly proceeded as planned -- and slept in the guest room. Or I could take her criticism as a challenge and create a better meal. Not liking the guest room much (it aggravates my allergies), I chose the latter option.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I decided to collaborate with Robin on a new version of the corn and radish dish. I said I could roast the corn and radishes rather than serve them raw. That idea got a thumbs up. She suggested we add the green beans from the garden for added color and texture. I said that sounded great (I really don't like the guest room). To stay with our cooked, not raw theme, I proposed blanching and then sauteing the green beans, and adding caramelized onions. Robin liked that idea, and the dish was now set. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">After tasting the final product, I reluctantly had to admit that Robin had been right to reject my initial concept (I'm not sure I actually vocalized my admission loud enough for Robin to hear it). The resulting dish had a more complex blend of tastes and textures, and was more colorful, than my original recipe. Thanks to our conflict, we ate -- and I slept -- better that night. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSVGcMapFi24lRZ-2en3XmWWy2vTXiudjkCOhRWKoIt1CEeLR4HA5Y_1mqpHAzc1sp-tddDZAk8Ur_GPc8V9RRQ0vxZmCfnCBUv-OnvFZszwH_ngKrDTQvkFLnVgYRrVvqqLWjSn635M/s1600/Honeyed+Snap+Beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSVGcMapFi24lRZ-2en3XmWWy2vTXiudjkCOhRWKoIt1CEeLR4HA5Y_1mqpHAzc1sp-tddDZAk8Ur_GPc8V9RRQ0vxZmCfnCBUv-OnvFZszwH_ngKrDTQvkFLnVgYRrVvqqLWjSn635M/s400/Honeyed+Snap+Beans+2.jpg" width="383" /></a></div><h3 align="left" id="sites-page-title-header" style="font-family: "Trebuchet MS",sans-serif;" xmlns="http://www.w3.org/1999/xhtml"><span dir="ltr" id="sites-page-title">Honeyed Snap Beans with Roasted Corn and Radish</span> </h3><div style="font-family: "Trebuchet MS",sans-serif;"><b><i></i></b><span style="font-size: medium;">Ingredients</span><br />
<br />
<b>Dressing</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
2 Tbs fresh lime juice<br />
1 jalapeno, seeded and coarsely chopped<br />
1 1/2 tsp honey<br />
1/4 tsp cumin<br />
1/4 cup vegetable oil<br />
kosher salt and black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>Roasted Corn and Radish</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
4 cups fresh corn kernels<br />
2 medium radishes, sliced into thin rounds<br />
1 1/2 Tbs olive oil<br />
1/2 tsp sea salt<br />
1/4 tsp black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>Green Beans</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
1 lb green beans, stems removed<br />
1 Tbs olive oil<br />
1 tsp butter<br />
1/8 cup parsley, coarsely chopped<br />
1/4 small red onion, thinly sliced<br />
<br />
<b>Procedure</b></div><ol><li style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 425°.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Dressing: Combine lime juice, jalapeno, honey and cumin in blender. With motor running, slowly add vegetable oil. Season with salt and pepper and set aside.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Roasted Corn and Radish: Combine corn, radish rounds, olive oil, salt and pepper. Spread in a single layer on a sheet pan and roast mixture for 10-12 minutes until done.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Green Beans: While corn is roasting, bring 4 quarts salted water to a boil. Add beans and boil until just tender. Drain and set aside.</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Heat oil and butter over medium in a saute pan. Saute beans until starting to brown. Remove from pan and add to corn mixture. Add parsley.</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">In same pan, caramelize onions over medium. Add to corn and beans, then toss with the dressing. Season with salt and pepper to taste.</span></li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/honeyed-snap-beans-with-roasted-corn-and-radish"><span style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe</span></a><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-2251576136348388212.post-37458714065454036772010-06-18T05:41:00.007-05:002010-06-18T05:41:00.379-05:00Kolaches in Texas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG-Gg8iU_tHgy_kl8QpLS0HDz1tLgdFmttduQQHwpwxu-oqD8NEz4qvyhNz4VjeVDh8M2zWvWfdeAwBRhAYRktNEoGbuh4SzPESZzWciKv_JXkUu093lRPgen5wPwdY0Cy7x8TpBxXLs/s1600/Zamykal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG-Gg8iU_tHgy_kl8QpLS0HDz1tLgdFmttduQQHwpwxu-oqD8NEz4qvyhNz4VjeVDh8M2zWvWfdeAwBRhAYRktNEoGbuh4SzPESZzWciKv_JXkUu093lRPgen5wPwdY0Cy7x8TpBxXLs/s400/Zamykal+2.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Since we moved to Texas almost fifteen years ago, we have really enjoyed exploring the state. With terrain ranging from the lush Piney woods of East Texas to the desserts out West, flat coastal land along the Gulf of Mexico and rolling hills inland, and mile after mile of highways in all directions, there always seems to be something new to discover. Last week, we drove to Waco for the first time to drop our older son off at <a href="http://www.ussportscamps.com/Camp.aspx?camptype=8&camp=5771&sport=GOLF">golf camp</a> for a week. The drive winds through farm country before hitting College Station (home of Texas A and M) and perhaps the largest concentration of McDonald's we've ever observed. After that, there is little to see (or eat) before arriving in Waco almost two hours later. The one exception is the Kolache oasis we discovered along the way.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">We had never heard of Kolaches before moving to Texas. Correctly pronounced KOH-lahch (although many say koh-lahch-EES), these sweet yeast pastries were brought to Texas by early Czech and Slovakian immigrants. One hundred and fifty years later, kolaches can be found all over Texas, offered by every doughnut shop as well as chains with names like <i>Kolache Factory</i> and <i>Old Towne Kolaches</i>. Although extremely popular for breakfast here in Houston, these mass-produced kolaches have never caught our fancy. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj8dUd8lVmrcLmiqC2d9KP75vkHAPIWNCnHJBKkVXdgqVchLjvsegSoreoUENEb64ibK_Cl1FqncceACpGOtqaERB0ewEf7eViaPQNuuxa2jZJgx7ZJz3sA0l2CzcFaWTiVV3UjIwjuU/s1600/zamykal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj8dUd8lVmrcLmiqC2d9KP75vkHAPIWNCnHJBKkVXdgqVchLjvsegSoreoUENEb64ibK_Cl1FqncceACpGOtqaERB0ewEf7eViaPQNuuxa2jZJgx7ZJz3sA0l2CzcFaWTiVV3UjIwjuU/s400/zamykal.jpg" width="345" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">More interesting are the kolaches made by bakeries found in many small Texas towns now populated by descendants of the original Czech and Slovak settlers. These bakeries often use a recipe brought from the old country by their ancestors. We've had excellent kolaches in Fredericksburg, Boerne and New Braunfels to name just a few. But last week we discovered the best yet -- <a href="http://zamykalkolaches.com/">Zamykal Kolaches</a>. Located in Calvert, a tiny town on the National Registry stretching just a few blocks along Highway 6 about an hour south of Waco, the bakery is in a restored building from the mid-1800's. The smell was divine when we walked in, and the front counter was loaded with freshly-baked kolaches in over 20 flavors.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5e1RewrMCu7coLX2TIA6sGB663blx2XV7WItT9YKVS8bZxZKYE9oECXFj6HrhUbk2-IqPiBtE7yA6uqWBWnCSEftXOoUpx-sXut8eG_SPQ_y2tQqx52ypIGVpR_6AlU3CSt9ob7qDxw/s1600/Zamykal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5e1RewrMCu7coLX2TIA6sGB663blx2XV7WItT9YKVS8bZxZKYE9oECXFj6HrhUbk2-IqPiBtE7yA6uqWBWnCSEftXOoUpx-sXut8eG_SPQ_y2tQqx52ypIGVpR_6AlU3CSt9ob7qDxw/s400/Zamykal.jpg" width="378" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">The owner/chef, Jody Powers, stuffed us with samples and named every single flavor before we had the difficult task of selecting a few to take home. We decided on two chocolate varieties for the kids, and for us, we ordered a strawberry cream cheese and a pecan. The pecan was our hands-down favorite, tasting like a combination of pecan pie and sweet brioche, but nothing disappointed. We also picked up a jar of home-made wild grape jam, and some tasty chocolate fudge to give as a gift. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Calvert is charming, but probably not worth the trip unless you're already in the area. If you want to give Jody's kolaches a try without making the drive, though, Zamykal's will ship anywhere in the U.S. If you're then inspired to make your own kolaches, we've had good luck with this old <a href="http://www.texasmonthly.com/food/recipes/9811.kolache.2.php">Czech recipe</a> from Texas Monthly. We particularly like these kolaches with a peach filling, perfect for this time of year here in Texas. </div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2251576136348388212.post-56251106366445682242010-06-16T06:06:00.003-05:002010-06-17T10:09:31.424-05:00Texas Peach Cobbler<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6di0NUafp7EO3EKuUdiMo9-LuyjwX_wxJVpHXvx0sE31q1nI8noxNpjroS8AfIXbL28XdUaUFtDtguuWoCHAJsPMsRhaqrHCqbD4qdqQkkAuwZj9spX2wKt0PInPMZVARedFsEekvvXQ/s1600/Peach+Cobbler+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6di0NUafp7EO3EKuUdiMo9-LuyjwX_wxJVpHXvx0sE31q1nI8noxNpjroS8AfIXbL28XdUaUFtDtguuWoCHAJsPMsRhaqrHCqbD4qdqQkkAuwZj9spX2wKt0PInPMZVARedFsEekvvXQ/s400/Peach+Cobbler+slice.jpg" width="400" /></a></div>Peach season in Texas is not to be missed. Roadside stands lining the back roads feature a ridiculous assortment of freshly-picked peaches as well as peach ice cream, peach pastries, peach pie, peach butter and peach preserves. We have been planning our annual pilgrimage to Hill Country to gorge on these delights, but work and family obligations keep delaying our trip. Luckily, this year the peaches came to us by way of our dear family friend Kenny.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8Jdy8DOrIcT4owhBGCEJmpGIlUFryMLNYuMMQwXf5UrLr87RmYhb-Jb_cBj-aDiUd2zHAyKnQeYcacEPFZDPSHVp0VR-gQx0acIax4vhwEstkCohNfjS8gke2-YDxWre_AA1bCFG-bk/s1600/Peaches+Rhew+Orchards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8Jdy8DOrIcT4owhBGCEJmpGIlUFryMLNYuMMQwXf5UrLr87RmYhb-Jb_cBj-aDiUd2zHAyKnQeYcacEPFZDPSHVp0VR-gQx0acIax4vhwEstkCohNfjS8gke2-YDxWre_AA1bCFG-bk/s400/Peaches+Rhew+Orchards.jpg" width="400" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">Kenny gave us a big bag of peaches from <a href="http://www.rheworchards.com/">Rhew Orchards</a> in Floresville, a town southeast of San Antonio. By the time they got to us, the peaches were perfectly ripe and so juicy that the bottom of the bag was leaking. The fruit definitely had to be used right away, so we pulled out our favorite cobbler recipe. This recipe works with almost any fruit, and is perfect in a pinch because it comes together so quickly. We've used this recipe to make <a href="http://vegetablematter.blogspot.com/2010/04/strawberry-cobbler.html">strawberry cobbler</a>, <a href="http://vegetablematter.blogspot.com/2010/02/blackberry-cobbler.html">blackberry cobbler</a>, and <a href="http://vegetablematter.blogspot.com/2009/11/rhubarb-strawberry-cobbler.html">rhubarb-strawberry cobbler</a>. The buttery biscuit topping can't be beat. It complements the fresh peaches perfectly here, although frozen peaches would work well too if you aren't lucky enough to be in Texas during peach season.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWN_eBahzD20_0JkdwhPhD8xGtfUL57ZrXTP-Hoskng1T4ph9UOffgvzLRCOdishr4eUi_BStrhsSBKDZNGjj6olPgNGXNdokeWpJOS-wj6pF4GtgkpSCxIdViyGdBSue_Hm655uZPU0/s1600/Peach+Cobbler+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWN_eBahzD20_0JkdwhPhD8xGtfUL57ZrXTP-Hoskng1T4ph9UOffgvzLRCOdishr4eUi_BStrhsSBKDZNGjj6olPgNGXNdokeWpJOS-wj6pF4GtgkpSCxIdViyGdBSue_Hm655uZPU0/s400/Peach+Cobbler+side.jpg" width="400" /></a></div></div><span style="font-family: trebuchet ms,sans-serif; font-size: x-large;"><b>Texas Peach Cobbler</b></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif; font-size: large;"><b>Ingredients</b></span><br />
<br />
<b style="font-family: trebuchet ms,sans-serif;">Filling</b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;"> 6 cups peaches, sliced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">3 Tbs unbleached A.P. flour</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1/3 cup sugar</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/8 tsp cinnamon</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> pinch of salt</span><br />
<br />
<b style="font-family: trebuchet ms,sans-serif;">Topping</b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 1/2 cup unbleached A.P. flour</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1/4 tsp salt</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 Tbs baking powder</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 2 Tbs sugar (plus more to sprinkle on top)</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 4 Tbs unsalted butter, cubed and kept cold</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 cup heavy cream </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sugar for sprinkling </span><br />
<br />
<br />
<span style="font-family: trebuchet ms,sans-serif;"> Procedure</span><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Preheat oven to 350 for convection oven, or 375 for regular oven. </li>
<li>Combine all the filling ingredients, mix well, and put into 8" pyrex baking dish. Or, use individual ramekins to make individual cobblers (these are perfect for dinner parties if you're so inclined).</li>
<li>Make topping. First, combine all dry ingredients. Then cut in the butter to resemble coarse meal using your fingers or a fork.</li>
<li>Add cream and mix until uniformly moist. Spoon out on top of filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle the biscuit generously with granulated sugar.</li>
<li>Bake in oven until top is golden brown, about 40 minutes. If you used a glass pyrex, you will also see the fruit bubbling. </li>
<li>Serve warm topped with clotted cream, whipped cream or ice cream. </li>
<li>Leftovers refrigerate and re-heat well.</li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"> </span><a href="https://sites.google.com/site/vegetablematterrecipes/peach-cobbler" style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgnqUcASLXXkcU3kJWAgYP8nrcQseNb8trqmyBOcUaYe7F1-6yBW4PhwsDiCNo7SwNoLimf9y-coCK8SXyX-xoW1-1gcSXUV1RkbzQRFzVTcLRQDr8NUQBA4lBo0Ynltp-ENr7jThll0/s1600/Peach+Cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgnqUcASLXXkcU3kJWAgYP8nrcQseNb8trqmyBOcUaYe7F1-6yBW4PhwsDiCNo7SwNoLimf9y-coCK8SXyX-xoW1-1gcSXUV1RkbzQRFzVTcLRQDr8NUQBA4lBo0Ynltp-ENr7jThll0/s400/Peach+Cobbler.jpg" width="400" /></a></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2251576136348388212.post-45927495992573660782010-06-14T06:07:00.002-05:002010-06-14T06:27:54.964-05:00Merveille de Piemonte Beans with Sesame Dressing<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymtzAuooT2tmg4ewken52edxGOU_-_kjAXKtjv4Wrp6HHFXC2S4h8beTqrepXLrn5YDAbUi2N6CDRPqLNinwq69hYgJnweKboxvSLB0KAKZleWwvKjBOeXpBlIVBHRdlUSgAPEAa9eYA/s1600/Bean+Merveille+de+Piemonte+cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymtzAuooT2tmg4ewken52edxGOU_-_kjAXKtjv4Wrp6HHFXC2S4h8beTqrepXLrn5YDAbUi2N6CDRPqLNinwq69hYgJnweKboxvSLB0KAKZleWwvKjBOeXpBlIVBHRdlUSgAPEAa9eYA/s400/Bean+Merveille+de+Piemonte+cooked.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Merveille de Piemonte beans are so beautiful it seems wrong to cook them. Sadly, no matter what we've tried, they quickly loose their gorgeous purple speckles. Blanching, sauteing, every approach leads to the same monochrome beans within seconds. What survives, though, is the beautiful buttery yellow color that is hidden from view by those purple splotches. So while the cooked beans are not quite as striking, they still look fantastic on a plate. And, best of all, the taste is exceptional.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdwa_S9d2srCz2oFNW3vQQbe9p1p1BHp27_vmOGyXUa1uQfl_oevNJmWBa5lw_gbncw1ihmO7NkEDrEiG6Tzuv0W9-5ZsxqV9QF4r54kUrrRy8WHFRqXj8EROf3QOJ_RQ043ciOfmW3c/s1600/Bean+Merveille+de+Piemonte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdwa_S9d2srCz2oFNW3vQQbe9p1p1BHp27_vmOGyXUa1uQfl_oevNJmWBa5lw_gbncw1ihmO7NkEDrEiG6Tzuv0W9-5ZsxqV9QF4r54kUrrRy8WHFRqXj8EROf3QOJ_RQ043ciOfmW3c/s400/Bean+Merveille+de+Piemonte.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Snap beans are an excellent source of vitamins C, K and A as well as manganese, potassium and iron. They also contain riboflavin, calcium, phosphorus, omega-3 fatty acids and niacin. Snap beans are reputed to be good for colon health because of the beta-carotene and vitamin C they contain.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Merveille de Piemonte beans have a flat, bumpy shape like a Romano bean, with a dense, firm texture. Fresh-picked from the garden, these beans have a rich, hearty flavor that should not be masked by strong spices or elaborate recipes. Instead, a simple sesame dressing is ideal for these (now yellow) beans.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3D9xNTdV6heFFGLNFY-uUcbO9A5TLupQlUQMJhH49_4ZfcLMYm8B52bIVlj7QvL5R4V6-OWKSCP2jJ-k_zQUABUv2M-SZiyxefYxsJR_xHw7rRdZDozjIHgLPruPQ2lN-H1b9mi2sto/s1600/Bean+Merveille+de+Piemonte+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3D9xNTdV6heFFGLNFY-uUcbO9A5TLupQlUQMJhH49_4ZfcLMYm8B52bIVlj7QvL5R4V6-OWKSCP2jJ-k_zQUABUv2M-SZiyxefYxsJR_xHw7rRdZDozjIHgLPruPQ2lN-H1b9mi2sto/s400/Bean+Merveille+de+Piemonte+2.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Snap Beans with Sesame Dressing</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">1 lb snap beans, washed and trimmed</div><div style="font-family: "Trebuchet MS",sans-serif;">2 Tbs olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp toasted sesame oil</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs rice wine vinegar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp Dijon mustard</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">2 Tbs sesame seeds, toasted</div><div style="font-family: "Trebuchet MS",sans-serif;"> chopped cilantro or parsley for garnish </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Procedure</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li> Bring a big pot of water to a boil, add generous amount of salt, then add beans. Cook until just tender, about 5 minutes, then drain and run under cold water to stop the cooking process.</li>
<li>Combine remaining ingredients (except sesame seeds), then toss with the beans. Sprinkle seeds on top.</li>
</ol>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2251576136348388212.post-45633562975331643972010-06-01T06:05:00.005-05:002010-06-01T10:21:26.675-05:00Get Growing in June<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJoyoqnrIJrF4j8Ucuk7Ws8c1uphyT6xEFMJmMfVva7Dl_4fyDAw5rlueLMorNiSDcszpdMPsxqlB66AEzQLKty8x4mtbvoICEbLmwEdGuki1Mdll3tf2HDajOLWWZRdtJ2VDVlowwxc/s1600/Get+Growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJoyoqnrIJrF4j8Ucuk7Ws8c1uphyT6xEFMJmMfVva7Dl_4fyDAw5rlueLMorNiSDcszpdMPsxqlB66AEzQLKty8x4mtbvoICEbLmwEdGuki1Mdll3tf2HDajOLWWZRdtJ2VDVlowwxc/s400/Get+Growing.jpg" width="400" /></a></div><span style="font-size: large;"><b>Get Growing</b></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Welcome to our seventh </span><b style="font-family: "Trebuchet MS",sans-serif;">Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> entry. This series will span 12 months, and is designed to help aspiring vegetable gardeners get out of the kitchen and into the garden. On the first of each month, we will discuss one garden project for the novice vegetable gardener. Because we are located in Houston, Texas, our growing conditions differ from many parts of the English-speaking world. To help guide gardeners in cooler climates, our </span><b style="font-family: "Trebuchet MS",sans-serif;">Get Growing</b><span style="font-family: "Trebuchet MS",sans-serif;"> partner is Daphne of </span><a href="http://daphnesdandelions.blogspot.com/" style="font-family: "Trebuchet MS",sans-serif;">Daphne's Dandelions</a><span style="font-family: "Trebuchet MS",sans-serif;">. Daphne gardens in Boston, and she will be providing monthly advice for Northern gardeners (although her excellent site is a wonderful resource for gardeners everywhere). This month, Daphne discusses <a href="http://daphnesdandelions.blogspot.com/2010/06/get-growing-in-june.html">fall transplants for the Northeast and fighting diseases</a>. Regardless of where you live, her advice is invaluable.</span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Vegetables that Love the June Heat</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">May was quite warm, with daily temperatures often hitting the high 90's. There were a few days that offered relief thanks to overcast skies and rain, but now that it's June, we are guaranteed to have four months straight of serious heat. There are many vegetables that we planted earlier in the year that will survive these temperatures, including melons, squash, and snap beans, but not many that should be started this month. Some, including tomatoes, may survive but stop producing flowers and fruit until the temperatures cool off in the fall. Others, especially the last of our fall vegetables, are quickly dying off. There are a few vegetables, though, that love our summer weather. These include eggplant, okra, basil, cowpeas, cucumbers and chile peppers. If you haven't already started these vegetables, June is a good month to do so. </div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeDJ_zUlSAmeOoAhes-p0iqYEQWQLh_mwyGZ9Oyts7pivkcplBSwo2A4sP6tqqGsTqXhxqZ998-q3mEY4K5meJd8WP8DJ-EqieFy5cN3iPITgz6tn6SMfNsy7psPCe5NZOWXMZPxFTCA/s1600/Christmas+Limas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeDJ_zUlSAmeOoAhes-p0iqYEQWQLh_mwyGZ9Oyts7pivkcplBSwo2A4sP6tqqGsTqXhxqZ998-q3mEY4K5meJd8WP8DJ-EqieFy5cN3iPITgz6tn6SMfNsy7psPCe5NZOWXMZPxFTCA/s400/Christmas+Limas.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Lima (Butter) Beans</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Another great crop to start now is lima beans, also known as butter beans. These plants really love the heat, and seeds for bush beans can be planted as late as July in Zone 9. Because pole lima beans, and in particular Christmas Lima Beans, take such a long time to mature, they really should be planted this month. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">If you're from the frozen and canned vegetable generation like we are, you probably think you hate lima beans, particularly that awful succotash combo we were all forced to eat that combined lima beans and corn for an amazingly flavorless, mushy and wholly unappealing dish. Fresh lima beans, though, are a different matter entirely. They are extremely rich and dense, with a distinct flavor that we love.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The fact that they are productive, easy to grow, highly nutritious, and versatile in the kitchen will further endear these beans to you. There is only one drawback to growing lima beans, as opposed to snap beans, from our perspective. This is the work involved in removing the edible beans from the pods. We admit that this is not an enjoyable process, and can only recommend that you sit in front of the tv for distraction during this tedious chore.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_F4NjKmL4vCG8o1MYaAEwon05_74t4eEoiGwSqmqrvcUfgSjWsbydK8CE_1kmT8AyzBC3BM3l9XSFML85JG_a9Owuo9BA39DwBcpvLf80QWQD42HRjvW54X6ZxlGJ93fPZC16CGI4CM/s1600/Florida+Speckled+Butter+Beans+11-11-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_F4NjKmL4vCG8o1MYaAEwon05_74t4eEoiGwSqmqrvcUfgSjWsbydK8CE_1kmT8AyzBC3BM3l9XSFML85JG_a9Owuo9BA39DwBcpvLf80QWQD42HRjvW54X6ZxlGJ93fPZC16CGI4CM/s400/Florida+Speckled+Butter+Beans+11-11-09.jpg" width="400" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><div style="font-family: "Trebuchet MS",sans-serif;"><b>Butter Bean Varieties </b><br />
<br />
When deciding whether to grow bush or pole lima beans, there are several factors to consider. The first is how much time you have, both before you want to harvest the beans and before your weather will kill the plants. Bush beans mature more quickly, making them an ideal choice if you want to pick limas in the next few months. They're also a good choice if you're getting a late start, and have only a few months before cool weather starts. Pole beans mature more slowly, but produce for a longer period of time. Our pole beans were still loaded with pods when the first frost hit in late November. They also produce more beans, and the beans tend to be larger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoRfH6zecf80rrTXp-eDchDHj_w_Nx7buQcm_98C_ZlSsX0wdS6m83pADGW6sj0Rm7RWRXN88FW0NjFtHIrihj2Qrx4TOr9CyhHO8tnZKh0EyK9sZM89_rcwRdMEEzNiML8_xkRsph-s/s1600/Lima+Bean+Christmas+vines.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoRfH6zecf80rrTXp-eDchDHj_w_Nx7buQcm_98C_ZlSsX0wdS6m83pADGW6sj0Rm7RWRXN88FW0NjFtHIrihj2Qrx4TOr9CyhHO8tnZKh0EyK9sZM89_rcwRdMEEzNiML8_xkRsph-s/s400/Lima+Bean+Christmas+vines.JPG" width="400" /></a></div>A second consideration is how much space is available in your garden. Pole beans take up less room because the plants grow vertically, but the vines become quite tall and full. While pole limas are not an option for our front yard where we include only low-growing vegetables, bush limas are well-behaved and look quite attractive in our front border. Remember that the harvest is not the pod itself, but the beans inside. It takes A LOT of pods to get a pound of beans, so it's not worth growing limas if you only have room for a few plants.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJELm8AIqzzxfuZHLFcjfsp1zJNHoikD6mw5R3saEqcVI4YzebtAkYMcNGI2CZVR56G6Zg_gYt9bbsPmz_cZCzdF5jurg_pigLDJWmDUkQCXpavkoAMGs8Ej8q3B-lDpEA-6ZKO2tUBmE/s1600/Lima+Bean+Dixie+Butterpea+Speckled+Fresh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJELm8AIqzzxfuZHLFcjfsp1zJNHoikD6mw5R3saEqcVI4YzebtAkYMcNGI2CZVR56G6Zg_gYt9bbsPmz_cZCzdF5jurg_pigLDJWmDUkQCXpavkoAMGs8Ej8q3B-lDpEA-6ZKO2tUBmE/s400/Lima+Bean+Dixie+Butterpea+Speckled+Fresh.JPG" width="400" /></a></div>A third consideration is taste. Bush limas are smaller than pole limas, with a softer texture and delicate, buttery flavor. These are the beans that earned lima beans the nickname butter beans. Pole beans, though, are also wonderful with a hearty, nutty flavor. <br />
<br />
If you can't decide and have enough room in your garden, grow both types of limas. The bush limas will provide an early, delicious harvest while the pole limas will produce pounds of beans over a long period of time. Bush varieties that we recommend are Dixie Speckled Butterpea, Henderson's Bush and White Dixie Butter Baby Lima. Our favorite pole varieties are Christmas and Florida Speckled. This year, we're also trying two lima beans for the first time, Jackson Wonder Butterbean (bush) and White Christmas (pole). <br />
<b><br />
</b><br />
<b></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuPwH6p9pqBs5UJSzl4rmKx4R92cxBS4rWgd_xXD6xb0_ZZhUda7gg8HuZZzT5sddgHoKILY98K47lVXyqg_5HWsJ6hINOBMXOZFBBm1QVTs0m_egkx6jE8ckRyYLfXfc9G0LI_DDVrI/s1600/Lima+Bean+Christmas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuPwH6p9pqBs5UJSzl4rmKx4R92cxBS4rWgd_xXD6xb0_ZZhUda7gg8HuZZzT5sddgHoKILY98K47lVXyqg_5HWsJ6hINOBMXOZFBBm1QVTs0m_egkx6jE8ckRyYLfXfc9G0LI_DDVrI/s400/Lima+Bean+Christmas.JPG" width="400" /></a></div><b>How to Grow Lima Beans</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Because butter beans are a member of the legume family, try to plant them in a section of the garden that has not recently contained other legumes to avoid soil-borne diseases. Seeds need warm temperatures in order to germinate, certainly not a problem in Zone 9 in June. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Plant the seeds about an inch deep in a sunny part of the garden in soil with good drainage and lots of organic material. If you have fresh, high-quality seeds, the germination rate will be excellent. This means that almost all of the seeds will produce healthy, vigorous seedlings. To avoid having to thin later, plant the seeds about 5 inches apart for bush beans and about four inches apart for pole beans. If you end up with gaps where the seeds don't germinate, you can go back in and add new seeds to fill in the holes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For bush beans, we plant the rows quite close together to maximize production in our urban garden. We leave just enough room to walk between rows while harvesting, about a foot and a half. Plant pole beans at the back of the border to avoid blocking the sun from reaching your other plants. If you don't already have poles or stakes in place for the pole beans, it is best to drive these into the soil at the same time that the seeds are started.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE9N4S_CqljIcSyTMdz2jKeH6QpwYfLAo9-TS0iqmFsxZgAKV_sSFMn7XD2YOgRTJZ1QCGUW-nkNNIRzQ6Qlj_l2XZ1AgO6hf2iZHDcQiQSbTX0wIQrpC4xcT0KhGawkv_ZI-qv-0heE/s1600/Lima+Bean+Christmas+flowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE9N4S_CqljIcSyTMdz2jKeH6QpwYfLAo9-TS0iqmFsxZgAKV_sSFMn7XD2YOgRTJZ1QCGUW-nkNNIRzQ6Qlj_l2XZ1AgO6hf2iZHDcQiQSbTX0wIQrpC4xcT0KhGawkv_ZI-qv-0heE/s400/Lima+Bean+Christmas+flowers.JPG" width="400" /></a></div>Keep the seeds well-watered until they germinate, then be sure to water frequently during hot, dry spells. A thick layer of mulch is a good idea to conserve water and keep the soil evenly moist. The plants will first produce flowers, then beans. Bush beans will be the first to mature, in around two months. Pole beans can take a lot longer, particularly the really big beans such as Christmas. Do not give up hope if months go by without a single flower. Eventually, you will be rewarded with a huge crop of gorgeous lima beans. Of course, then the real work begins when you have to remove them all from their pods.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RAqPCp1xH-zRzkP8HiUQ2efvlqCFFxXIfn_POAKaagK-QynY2IHtNdkPWArr28davH4Z1rJh30MpWK0LxR6MDhlU_Xfg3QYt7sHwrF8G_MaVR80EpkX-fnl_V-scfjTE5ms634iQ1Z8/s1600/xmas+pod+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RAqPCp1xH-zRzkP8HiUQ2efvlqCFFxXIfn_POAKaagK-QynY2IHtNdkPWArr28davH4Z1rJh30MpWK0LxR6MDhlU_Xfg3QYt7sHwrF8G_MaVR80EpkX-fnl_V-scfjTE5ms634iQ1Z8/s400/xmas+pod+1.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>When to Harvest Butter Beans</b></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Since butter beans are grown for the mature beans inside, it is important not to harvest too early. If you do, inside will be a tiny, immature bean which is not much use in the kitchen. Instead, wait until the pod looks plump and full, and you can see the shape of the rounded bean filling the pod. Feel the pod too. If there are no gaps between the seeds, they are probably ready for harvest. Each pod typically contains two or three butter beans.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL6FlFqPLMbK3T0sJmOPOGndeTiE0FmsJ2vE6vwzPYhuMERgw_h4jV0r0-XIn0MKfuE1z9RSU-_t3GzlxlLNAbkmXRHWSOl2y93fzRAk2wv-upXEBpwn8aTLKGFP7VKGdLqiajFuU4iQ/s1600/Lima+Beans+Christmas+Fresh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL6FlFqPLMbK3T0sJmOPOGndeTiE0FmsJ2vE6vwzPYhuMERgw_h4jV0r0-XIn0MKfuE1z9RSU-_t3GzlxlLNAbkmXRHWSOl2y93fzRAk2wv-upXEBpwn8aTLKGFP7VKGdLqiajFuU4iQ/s400/Lima+Beans+Christmas+Fresh.JPG" width="322" /></a></div>After harvesting, bring the beans inside and try to cook them within a day or two. We prefer not to refrigerate our beans because it tends to diminish the flavor dramatically. Just store them in a cool place in the kitchen. Don't remove the beans from the pod until you want to cook with them.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF5BhuuJNJ8fFl_z3GJp9ne1LlnDxhKjx9Be-Z_4BnrfzPc1UrlPzRUnXP4m5mbqh_EL1sUqj0rz5H0lPhXHyJN8agdgRsnP9DIVnLq0qIL6Xm87atxQhgd2HH5npZJptnYrA9piONuw/s1600/xmas+fresh+dry+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF5BhuuJNJ8fFl_z3GJp9ne1LlnDxhKjx9Be-Z_4BnrfzPc1UrlPzRUnXP4m5mbqh_EL1sUqj0rz5H0lPhXHyJN8agdgRsnP9DIVnLq0qIL6Xm87atxQhgd2HH5npZJptnYrA9piONuw/s400/xmas+fresh+dry+1.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>How to Eat Butter Beans</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In our opinion, these beans are best eaten when fresh. They can, however, be dried and saved for later use. Many vegetable gardeners just leave the pods on the plants to dry out. But in Houston, our summers are so humid that the beans do not dry well if left outside. In fact, they usually either start sprouting in the pod, or become molded and unusable. If you live in a similar climate, bring them inside after harvesting, remove from the pods, and place them somewhere that gets good air circulation. Try not to pile them on top of one another in a big bowl because they won't dry well. instead, we spread them out on a plate in the kitchen where we enjoy watching the transformation as the beans dry.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX-t8vLWYMu-2gQRYzknthqnZ2dscasFsHOZkhCOeauPV2RLIjji5I7WxmBEHyH_gsiLashFfXMwSzYdACOCJlcetJjlrRgVPiPlyC9OKdiXfVbUylY_PfNLWv8OguNRS_fnVJ8qZjNM/s1600/Lima+Beans+in+measuring+cup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX-t8vLWYMu-2gQRYzknthqnZ2dscasFsHOZkhCOeauPV2RLIjji5I7WxmBEHyH_gsiLashFfXMwSzYdACOCJlcetJjlrRgVPiPlyC9OKdiXfVbUylY_PfNLWv8OguNRS_fnVJ8qZjNM/s400/Lima+Beans+in+measuring+cup.JPG" width="400" /></a></div><b>Good for You and They Taste Good</b><br />
<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Lima beans are an excellent source of dietary fiber, protein, folate, potassium and iron. Just one cup of lima beans contains 14g of protein and over 50% of the daily recommended amount of vitamin C. Limas also provide vitamins B6, K and niacin.<br />
<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">But don't worry that good nutrition means bad flavor. Fresh butter beans are wonderful in pastas, rice dishes, salads and even pureed as a spread or dip. They are familiar to anyone from the South, but are so versatile they can be used in any number of Indian, Italian, African or Asian recipes. The problem for us has never been finding ways to use our harvest, but rather with harvesting enough to make anything at all. Because the beans have to be removed from the pods, remember to harvest about 2 1/2 times the weight of the limas you'll need in the kitchen. And, try to draft your kids, friends, neighbors, and anyone else you can find to help you shuck the beans.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0rcoaK0cFNana7aUQ9a26oPIrk_N0UDTRpDYdw4sGa6ifDXhsAw_jwVA_dXeHRK-P9cObRCI7Q1AkA2-18_Q3coGOLvd2P31IsK67L3gAOugJekftvFWUdlPD8aHyYsiYWDyFIYZibw/s1600/Lima+bean+pods+shelled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0rcoaK0cFNana7aUQ9a26oPIrk_N0UDTRpDYdw4sGa6ifDXhsAw_jwVA_dXeHRK-P9cObRCI7Q1AkA2-18_Q3coGOLvd2P31IsK67L3gAOugJekftvFWUdlPD8aHyYsiYWDyFIYZibw/s400/Lima+bean+pods+shelled.JPG" width="400" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Other Posts in the Get Growing Series</b></span><br />
<br />
<a href="http://vegetablematter.blogspot.com/2009/11/get-growing-in-december.html">Determining Your Gardening Zone and Growing Peas </a><br />
<a href="http://daphnesdandelions.blogspot.com/2009/12/get-growing-in-december.html">Garden Planning, Planting Methods and Seed Selection </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/get-growing-in-january.html">Growing Lettuce </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/01/get-growing-in-january.html">Starting Seeds Indoors </a><br />
<a href="http://vegetablematter.blogspot.com/2010/02/get-growing-in-february.html">Growing Tomatoes</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/02/get-growing-in-february.html">Compost: What is It, How to Make it, How to Use It </a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/get-growing-in-march.html">Growing Snap Beans</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/03/get-growing-in-march.html">Spinach, Row Covers and Peas</a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/get-growing-in-april.html">Growing Eggplant</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/04/get-growing-in-april.html">Growing Brassicas</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://daphnesdandelions.blogspot.com/2010/05/get-growing-in-may.html">Growing Spring Vegetables and Tomatoes </a></div><a href="http://vegetablematter.blogspot.com/2010/05/get-growing-in-may.html" style="font-family: "Trebuchet MS",sans-serif;">Growing Edamame (Soybeans) </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/06/get-growing-in-june.html"><span style="font-family: "Trebuchet MS",sans-serif;">Fall Transplants for the Northeast and Fighting Diseases </span></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2251576136348388212.post-80118785926058132282010-05-26T06:08:00.009-05:002010-05-26T06:08:00.328-05:00Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt8K-4nKLVbiFwKSPEYkHezLbp6SEGccyJ2W3btzXbGJ-Sg4BwLhL_h_J1VjqPsjDQvSe5IKYg-NMSLA9luvnn3lyVEXftFPOkWrsUWbCEth60thmZhDYGlb3h3CCFfQ6c6tOz2SS2ac/s1600/Bean+Anellino+di+Trento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt8K-4nKLVbiFwKSPEYkHezLbp6SEGccyJ2W3btzXbGJ-Sg4BwLhL_h_J1VjqPsjDQvSe5IKYg-NMSLA9luvnn3lyVEXftFPOkWrsUWbCEth60thmZhDYGlb3h3CCFfQ6c6tOz2SS2ac/s400/Bean+Anellino+di+Trento.jpg" width="397" /></a></div><span style="font-size: small;"><span style="font-family: trebuchet ms,sans-serif;">One of the heirloom beans we are growing for the first time is Anellino di Trento. We were initially drawn to the unusual crescent shape and speckled colors of this bush bean. Sometimes known as Anellino Marmorizzato, this heirloom variety from Northern Italy is "marmorizzato" (marbled) in shades of green, purple and lavender, with a dense, firm texture and unusual, rich flavor. The taste actually resembles that of a yardlong bean. A pole version of Annellino, Stortino di Trento ("Curved from Trent"), is also available, but we have been quite pleased with both the productivity and taste of our bush beans. Stortino di Trento, Anellino di Trento, and another heirloom bean, Sultan's Golden Crescent, are all beans referred to as "shrimp" beans because of their curved shape.</span></span><br />
<span style="font-size: small;"><span style="font-family: trebuchet ms,sans-serif;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwlz311xIDhh2GVCVgTDMb4NcDDJj5wTWYRmvY1RzcPoZYg9ryQn7gNWz3Gvw9keMMG3NKYrOTD0KFuTWsEx6He_lKxLfDsy03s-OvvLFqCDHFTqW-rVHQNWdVKdnD63kulVJxggQSwQ/s1600/Bean+Anellino+di+Trento+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwlz311xIDhh2GVCVgTDMb4NcDDJj5wTWYRmvY1RzcPoZYg9ryQn7gNWz3Gvw9keMMG3NKYrOTD0KFuTWsEx6He_lKxLfDsy03s-OvvLFqCDHFTqW-rVHQNWdVKdnD63kulVJxggQSwQ/s400/Bean+Anellino+di+Trento+closeup.jpg" width="400" /></a></div><span style="font-size: small;"><span style="font-family: trebuchet ms,sans-serif;">Anellino di Trento beans, with their unusually solid texture and distinct flavor, combine perfectly with roasted cauliflower to create an extremely hearty dish. The vegetables are filling (and vegan) even without the yogurt sauce, but the sauce adds a nice zing thanks to fresh cilantro and spicy garlic. These flavors play off the toasted Madras curry which seasons the vegetables to perfection. If you are not growing Anellino di Trento beans, any green beans or even yardlong beans will work well in this recipe. Be sure to select beans that are firm, not wrinkled or starting to dry out, with a bright color that indicates they are still fresh and full of flavor. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5rK4GLaxzhxcf4TPyGqcQ5Q0u6hoy-FqVLXMpNBj8sgqIQeuYjaLRQ-b5pz-bG5PWCaVRIhb-XTvHkTrYNQdFoShKnIj6PlF5UrvbG7485DWqnmj5gdQub8AJdOAEdW7JcOtjAyuEzs/s1600/Curried+Green+Beans+and+Roasted+Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5rK4GLaxzhxcf4TPyGqcQ5Q0u6hoy-FqVLXMpNBj8sgqIQeuYjaLRQ-b5pz-bG5PWCaVRIhb-XTvHkTrYNQdFoShKnIj6PlF5UrvbG7485DWqnmj5gdQub8AJdOAEdW7JcOtjAyuEzs/s400/Curried+Green+Beans+and+Roasted+Cauliflower.jpg" width="400" /></a></div><span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce</span></b></span><br />
<i><b><span style="font-family: trebuchet ms,sans-serif;">serves 2-4</span></b></i><br />
<br />
<span style="font-size: small;"><b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b></span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Cilantro Yogurt Sauce</span></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 cup non-fat Greek-style plain yogurt such as Fage</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 Tbs fresh lemon juice</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1/2 cup cilantro, choped</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 garlic clove, minced</span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Curried Green Beans and Roasted Cauliflower</span></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">1 large cauliflower head, cut into 1" florets</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 red onion, thinly sliced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 lb green beans, cut into 2" pieces</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs vegetable oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 slices white sandwich bread, cubed</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 tsp Madras curry powder</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<br />
<span style="font-size: small;"><b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b></span><br />
<span style="font-size: small;"><b><span style="font-family: trebuchet ms,sans-serif;"> </span></b><br style="font-family: trebuchet ms,sans-serif;" /> </span><br />
<b><span style="font-family: trebuchet ms,sans-serif;">Cilantro Yogurt Sauce</span></b><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Combine all ingredients. Season with salt and pepper. Set aside.<br />
</li>
</ol><b><span style="font-family: trebuchet ms,sans-serif;">Curried Green Beans and Roasted Cauliflower</span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Heat oven to 425°. Combine cauliflower and onion with 3 Tbs olive oil. Season with sea salt and black pepper, then spread in a single layer on a sheet pan.</li>
<li style="font-family: trebuchet ms,sans-serif;">In same bowl, toss the beans with 1 Tbs olive oil and season with salt and pepper. Spread beans on another sheet pan.</li>
<li style="font-family: trebuchet ms,sans-serif;">Place both sheet pans in oven and roast until tender and lightly browned, stirring occasionally. The beans will cook faster, about 14 minutes, than the cauliflower, about 18 minutes. Remove from oven and combine.</li>
<li style="font-family: trebuchet ms,sans-serif;">While vegetables are in the oven, heat 1 Tbs vegetable oil over low heat and saute bread cubes until golden and crispy, about 4 minutes. Remove from pan to cool.</li>
<li style="font-family: trebuchet ms,sans-serif;">In the same pan, toast the curry power over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape out of the pan and toss with the cooked vegetables until well coated. Season the mixture with salt and pepper.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Serve vegetables while still warm, topped with the bread cubes and yogurt cilantro sauce on the side. </span></li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/curried-green-beans-and-roasted-cauliflower-with-cilantro-yogurt"><span style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe </span></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb16uYOI8HDACQ8hk5DVKpF8xLXlr-US2U2QZpFsj4ZkgrQeScMRXUjIDCrnv59PlG2eQVdrWPMnxz3FHEYSlmY0BhUTy79stTL7ZP1Mdu9mGB7zZChjioRhGw6t17r8lnx_Lu_EzXPks/s1600/Yogurt+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb16uYOI8HDACQ8hk5DVKpF8xLXlr-US2U2QZpFsj4ZkgrQeScMRXUjIDCrnv59PlG2eQVdrWPMnxz3FHEYSlmY0BhUTy79stTL7ZP1Mdu9mGB7zZChjioRhGw6t17r8lnx_Lu_EzXPks/s400/Yogurt+Sauce.jpg" width="400" /></a></div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-2251576136348388212.post-17044436626520448022010-05-24T06:06:00.002-05:002010-05-24T06:06:00.378-05:00Pasta with Italian Dandelion Green Pesto, Roma Green Beans and Potatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh690YM-uv0v5wq38f3KY5tNQ5lJ2504LuY1YFVTYSIzlIqhfq24ENWsAu7tCG0OZBYyZ78q5_oljZ5CFWq87h-cI7pOhyphenhyphenJ3rA_UrperDzpNqUsSQyxi63FQEm4wgelUFr20XnqZZMZ3Hs/s1600/Pasta+with+Dandelion+Pesto+overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh690YM-uv0v5wq38f3KY5tNQ5lJ2504LuY1YFVTYSIzlIqhfq24ENWsAu7tCG0OZBYyZ78q5_oljZ5CFWq87h-cI7pOhyphenhyphenJ3rA_UrperDzpNqUsSQyxi63FQEm4wgelUFr20XnqZZMZ3Hs/s400/Pasta+with+Dandelion+Pesto+overhead.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">2009 in our garden was the year of the eggplant. We grew a dozen varieties, and always had several pounds of eggplant on hand from June until mid-November when a hard frost killed the plants. Six months later, we are still recovering from eggplant overload, and have dramatically reduced our collection of eggplants in the garden. Instead, we have become obsessed with snap beans.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetoiXqQt4IHddqXKfHEWBSa6JHF6ZIzEDlL5FScEW6XBkSwbn8pNBc3MrZm828fCrQz1d8RUehSwC8TobOdFdQxsY0YClSyw9OIJFeL9v3PVAE9IEFdhGyUlRPhaiPgmOfR2hamcSVGs/s1600/Bean+Gina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetoiXqQt4IHddqXKfHEWBSa6JHF6ZIzEDlL5FScEW6XBkSwbn8pNBc3MrZm828fCrQz1d8RUehSwC8TobOdFdQxsY0YClSyw9OIJFeL9v3PVAE9IEFdhGyUlRPhaiPgmOfR2hamcSVGs/s400/Bean+Gina.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><span style="font-family: "Trebuchet MS",sans-serif;">While eggplant provides several nutrients, most significantly important antioxidants, beans are even more impressive. Green beans are an excellent source of dietary fiber, protein, and beta-carotene. They also provide folate, omega-3 fatty acids, and niacin. Just one cup of beans includes 25% of the vitamin K needed per day, an important vitamin for maintaining strong bones. And beans contain beneficial amounts of vitamins A and C. This is not to knock eggplants, which are both beautiful and delicious, but beans are hard to beat from a nutritional standpoint.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Like eggplants, beans are a beautiful vegetable to include in the garden. They come in an amazing array of colors including green, purple, yellow and speckled. They are also as easy to grow as eggplants in our hot, humid climate. We are currently growing ten different types of snap beans including three of our favorites, Royal Burgundy, Burpee's Stringless, and Cosse Violette. We are also trying several beautiful heirloom varieties for the first time: Rattlesnake, Anellino di Trento, Rocquencourt and Merveille de Piemonte. Another bean new for us is Gina, an heirloom Italian flat-podded bean. </span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gIqFRgUEP4j87TDjCC0_WK2u8YYWV3t2NDIVyxHHdosAcrVc2fs04vltAE2kIeJFI-S_NZZ1vsn5Vgq9cP6N1cc34H8ab40srgNeWF8U8r3-H5RKx5TZD_HhcwPeMAXKdCqnpF8KaYU/s1600/Bean+Gina+in+Garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gIqFRgUEP4j87TDjCC0_WK2u8YYWV3t2NDIVyxHHdosAcrVc2fs04vltAE2kIeJFI-S_NZZ1vsn5Vgq9cP6N1cc34H8ab40srgNeWF8U8r3-H5RKx5TZD_HhcwPeMAXKdCqnpF8KaYU/s400/Bean+Gina+in+Garden.jpg" width="222" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">As the name suggests, this type of bean, also referred to as a Roma or Romano bean, has a wide, flat shape. Gina in particular is a vigorous producer of delicious, crisp beans that have a distinctly "beany" flavor and dense texture. Each bean matures at five to six inches long, making for a significant harvest weighing in at several pounds per week. The beans should be picked while they are still fairly smooth, firm and a dark green color. Waiting too long allows the seeds to develop, making for a bumpy-looking pale bean that is tough with a less appealing flavor.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBZDnS9ESMd6TUMMFUQeetZku-f7-gydRK9qSrnwebm1OFzxlb0_HadUKXCoyoTZxXk_Eiuj1uL_YJtwjxSHH9yDEUjkt2zS8jgx9nli3avWmOKyNg1Wqx0B-tcggV_nIYXPCBHDNyMo/s1600/Pasta+with+Dandelion+Pesto+in+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBZDnS9ESMd6TUMMFUQeetZku-f7-gydRK9qSrnwebm1OFzxlb0_HadUKXCoyoTZxXk_Eiuj1uL_YJtwjxSHH9yDEUjkt2zS8jgx9nli3avWmOKyNg1Wqx0B-tcggV_nIYXPCBHDNyMo/s400/Pasta+with+Dandelion+Pesto+in+Bowl.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">The shape and taste of flat-podded beans combine extremely well with pasta, especially a flat noodle like the fettucine we use here. The beans are cooked with the pasta and potatoes. Somewhat miraculously, all three are done at the same time. Afterwards, everything is tossed in a pesto made with Italian dandelion greens from the garden. The resulting dish is deliciously rich, extremely hearty, and plates beautifully. Do try to find flat-podded beans for this recipe, but if they are unavailable, any green beans will work as long as they're fresh and firm.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: medium;">Pasta with Italian Dandelion Green Pesto, Roma Green Beans and Potatoes</span><br />
<i>serves 2-4</i><br />
<br />
<span style="font-size: small;">Ingredients</span><br />
<span style="font-size: small;"><br />
<span style="font-size: small;">Italian Dandelion Green Pesto</span></span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups tightly packed, washed dandelion green leaves</div><div style="font-family: "Trebuchet MS",sans-serif;">12 large basil leaves</div><div style="font-family: "Trebuchet MS",sans-serif;">2 garlic cloves</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup toasted pine nuts</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">1/3 cup parmesan, grated</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs creme fraiche</div><div style="font-family: "Trebuchet MS",sans-serif;"> sea salt and black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Pasta</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 lb Yukon gold potatoes, peeled, quartered and cut into 1/2" slices</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 lb green beans, preferably flat-pod, cut into 1" pieces</div><div style="font-family: "Trebuchet MS",sans-serif;">1 lb dry ribbon pasta such as fettucine</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Procedure</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Pesto</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Combine greens, basil, garlic and pine nuts in food processor. Slowly stream in olive oil while motor is running until well combined and smooth. Add cheese and creme fraiche. Season with salt and pepper.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><b>Pasta</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Boil large pot of water and add 5 or so tsp sea salt. Add potato slices and return to a boil. </li>
<li>As soon as water is boiling again, add pasta and beans and cook until pasta is done. <br />
</li>
<li>Drain, reserving 1 1/2 cups of the cooking liquid and set aside.</li>
<li>Combine the pesto with 2 Tbs cooking liquid and heat over medium low in a large saute pan. Add pasta mixture and toss until evenly coated. Add more cooking liquid as needed so pesto won't coat too thickly, and continue to toss until well-combined.</li>
<li>Serve with more grated parmesan on top. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/pasta-with-dandelion-pesto-green-beans-and-potatoes">Printable Recipe </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC4Fy3ONSuA4rEVBjJ8nizSR5_hN8F6wOKrjpkZ88o4Ab7TocqzyJZv-naNEClA2tm5Y7umMrPxHvdAVXTznGm9IH63vkUuVabwsD8WvavbTFZ6Mi9BCBVfMMgniuTgptutxoYuuYpnA/s1600/Bean+Gina+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimC4Fy3ONSuA4rEVBjJ8nizSR5_hN8F6wOKrjpkZ88o4Ab7TocqzyJZv-naNEClA2tm5Y7umMrPxHvdAVXTznGm9IH63vkUuVabwsD8WvavbTFZ6Mi9BCBVfMMgniuTgptutxoYuuYpnA/s400/Bean+Gina+2.jpg" width="400" /></a></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-2251576136348388212.post-76265253450403582782010-05-21T06:05:00.003-05:002010-05-21T12:17:09.837-05:00Swiss Chard Quesadilla with Queso Fresco and Green Onions<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1XxUWm49E_5HRxEVYulXcRJJwJ16NGEsUEccwqjFsjMp3d_Bd1EI05HVGsKt47W25TbG2foML9AOdBE3o-tpMcGctgeO0Rdmc6EK8fRxvxwN8GE2tH30g3_e220Rz6OSThT6mdN5uzk/s1600/Swiss+Chard+Quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1XxUWm49E_5HRxEVYulXcRJJwJ16NGEsUEccwqjFsjMp3d_Bd1EI05HVGsKt47W25TbG2foML9AOdBE3o-tpMcGctgeO0Rdmc6EK8fRxvxwN8GE2tH30g3_e220Rz6OSThT6mdN5uzk/s400/Swiss+Chard+Quesadilla.jpg" width="400" /></a></div>We keep reading about the gourmet taco trucks popping up in L.A., New York and Austin. While it's impossible to drive more than a few blocks here in Houston without passing a taco vendor, they all serve the same standard fare aimed at an audience craving familiar, affordable meals on the go. There is rarely anything vegetarian on the menu other than a cheese quesadilla, and few if any fresh vegetables.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3AwSgyJoLIKoRmTbJ9yPM_FidG-Dxm-fHjbBfzjWRwhzMw2yzQyLsa2TIplDvc4klEbBv62JaONf274k7TECW7PqVb_8vJr1TNtdpyEEWcLnL3WjeCBs4Wf1CQv955VS2mdCcfI1nNY/s1600/Swiss+Chard+Quesadilla+on+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3AwSgyJoLIKoRmTbJ9yPM_FidG-Dxm-fHjbBfzjWRwhzMw2yzQyLsa2TIplDvc4klEbBv62JaONf274k7TECW7PqVb_8vJr1TNtdpyEEWcLnL3WjeCBs4Wf1CQv955VS2mdCcfI1nNY/s400/Swiss+Chard+Quesadilla+on+plate.jpg" width="400" /></a></div>To fill the void, we introduced a small taco and quesadilla menu at <a href="http://bewichedbistro.com/bewichedexpress.htm">Be-Wiched</a> a few months ago. While they're not exactly the paninis we usually serve, we figure these are really just sandwiches served on corn tortillas instead of ciabatta. These new items have become wildly popular, especially the vegetarian tacos and quesadillas, probably because they are so unique for Houston.<br />
<br />
At home, we've been experimenting with creating quesadillas from the garden. We've made a quesadilla with <a href="http://vegetablematter.blogspot.com/2010/05/chinese-kale-quesadilla.html">Chinese kale</a>, and another with <a href="http://vegetablematter.blogspot.com/2010/03/butternut-squash-feta-and-jalapeno.html">butternut squash, feta and jalapeno</a>. <br />
Our most recent creation features home-grown Swiss chard and green onions combined with a classic Mexican cheese, queso fresco. The filling has beautiful layers of red, green and white (just coincidentally the colors of the Mexican flag). It is also wonderfully creamy and gooey thanks to the melted cheese. The Swiss chard ribs and leaves, cooked in vegetable stock for added flavor, are ready in just a few minutes. After that, just assemble the quesadillas, heat, and eat.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif; font-size: medium;"><b>Swiss Chard Quesadilla with Queso Fresco and Green Onions</b></span><br />
<br />
<b style="font-family: "Trebuchet MS",sans-serif;">Ingredients</b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">1 lb Swiss chard</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 1/2 Tbs green onion, chopped</span><span style="font-family: trebuchet ms,sans-serif;"> </span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 garlic clove, minced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 Tbs olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 tsp black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/3 cup vegetable stock</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 cup queso fresco, diced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">4 corn tortillas</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> olive oil for frying tortillas</span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Cut the ribs and stems from the chard, and slice into thin slices. Chop the leaves.</li>
<li style="font-family: trebuchet ms,sans-serif;">Heat the olive oil over low heat, then add onions and cook until softened, about 2 minutes. Add garlic and cook until golden, about 2 minutes.</li>
<li style="font-family: trebuchet ms,sans-serif;">Add sliced chard stems, salt, and pepper and cook around four minutes. </li>
<li style="font-family: trebuchet ms,sans-serif;">Add chard leaves and stock, increase heat to medium, and cover. Cook, stirring occasionally, until leaves are tender, about 5 minutes.</li>
<li style="font-family: trebuchet ms,sans-serif;">Remove from heat.</li>
<li style="font-family: trebuchet ms,sans-serif;">Layer half the cheese and chard filling on a tortilla. Place another on top. Repeat for second quesadilla.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Heat a small amount of oil in a saute pan. Heat one quesadilla at a time. When one side is golden, flip and repeat. Remove from heat and repeat with second quesadilla. Serve immediately.</span></li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/swiss-chard-quesadilla-with-queso-fresco"><span style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe</span></a><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Other Swiss Chard recipes from Vegetable Matter</span>:<br />
<a href="http://vegetablematter.blogspot.com/2010/05/flatbread-with-swiss-chard-puree-tomme.html"><span style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon</span></a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/swiss-chard-rib-gratin-with-pine-nuts.html"><span style="font-family: "Trebuchet MS",sans-serif;">Swiss Chard Rib Gratin with Pine Nuts and Parmesan</span></a><br />
<a href="http://vegetablematter.blogspot.com/2010/05/flatbread-with-kale-swiss-chard-pine.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Swiss Chard, Kale, Brown Butter and Ricotta Salata</a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2251576136348388212.post-35301805699253417032010-05-19T06:08:00.005-05:002010-05-19T08:54:43.678-05:00Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyqsGazoCXpY8c7gDXZ6b7sqjMdKR1Va7QzfkzbrfB7hHOFFFbM0opGJYSbc8LnYWqZls9KeKNjQ8FfpOit0mBGOVy7x0DydgORRY-NIshRdH-t-J7jWc3Gdn1xk1g8MN9ekxjgRzIhc/s1600/Flatbread+with+Escarole,+Radicchio+and+Stilton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyqsGazoCXpY8c7gDXZ6b7sqjMdKR1Va7QzfkzbrfB7hHOFFFbM0opGJYSbc8LnYWqZls9KeKNjQ8FfpOit0mBGOVy7x0DydgORRY-NIshRdH-t-J7jWc3Gdn1xk1g8MN9ekxjgRzIhc/s400/Flatbread+with+Escarole,+Radicchio+and+Stilton.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">This flatbread, with its pungent leafy greens, tart apples and strong blue cheese, practically screams autumn. But here In Houston, our growing seasons are a bit upside down. We grow fall vegetables such as leafy greens, lettuce and brassicas during the winter for a spring harvest in order to avoid the impossibly hot summer temperatures that start as early as April. This means we are eating vegetables like collards, fava beans, chickpeas, and escarole in the spring instead of the fall. While we're enjoying the last of these wonderful vegetables, our snap beans, tomatoes, and other summer vegetables are also maturing, a clear sign it's the end of our spring vegetable season.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This flatbread includes both radicchio and escarole from the garden, two of our favorite chicories. These plants, started last October, have far exceeded expectations by producing massive, thick heads of leafy greens. We also use a fennel bulb from the garden. All these plants are suffering badly due to our high temperatures. We're hoping the fennel will last a few more weeks still, but the chicories are about done for the season. To enjoy this flatbread despite the heat, we just turned up the air conditioning and let the flavors serve as a reminder that cooler weather, at least here in Houston, is only about five months away. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey-3-GB-Ed0Ov-Eq2DQBSJq7RIgnKAJapz7u_x9rD6axwqMfExBQtJOnZmnk8H8-E14aIiCZwWgu8r6sEeujmTL_CPeckrpXQB_LUxTk9M1dQD6WZybeo5sso3vRZjEb5IF11flHtVLM/s1600/Flatbread+with+Escarole,+Radicchio+and+Stilton+full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey-3-GB-Ed0Ov-Eq2DQBSJq7RIgnKAJapz7u_x9rD6axwqMfExBQtJOnZmnk8H8-E14aIiCZwWgu8r6sEeujmTL_CPeckrpXQB_LUxTk9M1dQD6WZybeo5sso3vRZjEb5IF11flHtVLM/s400/Flatbread+with+Escarole,+Radicchio+and+Stilton+full.jpg" width="400" /></a></div><br />
<b style="font-family: trebuchet ms,sans-serif;"><span style="font-size: medium;">Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton</span></b><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">2 cup escarole leaves, washed, stems removed and </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> coarsely chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 cup radicchio leaves, washed, stems removed and </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> coarsely chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 cup apple juice</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 small fennel bulb, thinly sliced, about 1 1/4 cups</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Granny Smith apple, very thinly sliced</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs olive oil, plus more for flatbread</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs butter</span><br />
<span style="font-family: trebuchet ms,sans-serif;">3 oz Stilton or other strong blue cheese, crumbled</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> (we used </span><span style="font-family: "Trebuchet MS",sans-serif;">Neal's Yard Colston Basset Stilton</span>)<span style="font-family: trebuchet ms,sans-serif;"> </span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 ball flatbread dough, at room temp for 5 minutes before rolling out</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> flour for rolling out dough and cornmeal for peel</span><br />
<b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Preheat oven to 450° and place rack in top third of oven. Place pizza stone on rack and heat, ideally for one hour, before baking flatbread.</li>
<li style="font-family: trebuchet ms,sans-serif;">Heat apple juice over medium high until it is reduced in volume to 1/3 cup. </li>
<li style="font-family: trebuchet ms,sans-serif;">Heat olive oil, fennel, 1/4 tsp salt and a few pinches of pepper over medium. Saute about 2 minutes, then add greens and another 1/4 tsp salt and another pinch of pepper. Cook until greens are wilted, about 2 minutes.</li>
<li style="font-family: trebuchet ms,sans-serif;">Add apples and apple juice and continue to cook until greens are very soft.</li>
<li style="font-family: trebuchet ms,sans-serif;">Remove from heat and leave in the pan to cool. Add the butter and toss together.</li>
<li style="font-family: trebuchet ms,sans-serif;">Roll out dough on a well-floured surface. Cover very lightly with olive oil.</li>
<li style="font-family: trebuchet ms,sans-serif;">Spread half the cheese over the dough, then add greens and apples. Top with remaining cheese, and sprinkle with sea salt and pepper.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Bake until bread is crispy and golden brown and cheese is well melted. Serve immediately.</span></li>
</ol><span style="font-family: trebuchet ms,sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/flatbread-with-sauteed-apples-fennel-radicchio-and-stilton">Printable Recipe</a></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">Other Escarole recipes from Vegetable Matter:</span><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/escarole-soup-with-arborio-rice-and.html">Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini</a></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/taleggio-melt-with-escarole-and-fig-jam.html">Taleggio Melt with Escarole and Fig Jam</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/03/salad-of-bitter-italian-greens.html">Salad of Bitter Italian Greens, Strawberries and Parmesan </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/03/panini-with-braised-escarole-apples-and.html">Panini with Braised Escarole, Apples and Walnuts </a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2251576136348388212.post-65920775416789559362010-05-17T06:09:00.002-05:002010-05-17T06:09:00.159-05:00Chinese Kale Quesadilla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGAIM3-GZJJQy1qKEx70XvErkn2d10PVo8Ps5INYPEbfGExa_0TxGpTpQFEDJN-amDSLB8Jrt0pCrXpqrdg2xIDTFHtAPVphaEJFsIZQOLEM8ZpYaXld3vcMLnglwFz24w9xCxoT_B24/s1600/Chinese+Kale+Quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGAIM3-GZJJQy1qKEx70XvErkn2d10PVo8Ps5INYPEbfGExa_0TxGpTpQFEDJN-amDSLB8Jrt0pCrXpqrdg2xIDTFHtAPVphaEJFsIZQOLEM8ZpYaXld3vcMLnglwFz24w9xCxoT_B24/s400/Chinese+Kale+Quesadilla.jpg" width="400" /></a></div><span style="font-family: helvetica; font-size: x-small;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Chinese Kale, also called Gai Lan or Chinese Broccoli, forms open heads of thick, blue-green leaves. These plants are brassicas in the mustard family, but the taste is closer to broccoli than the typical bitter mustard green. The stems, leaves and flowers are all edible, providing significant amounts of calcium, iron, and vitamins A and C. Chinese Kale also contains vitamin E, folate, calcium, and fiber. These are cool-weather greens; warm spring temperatures have caused the plants to send up huge flower spikes with seed pods forming dramatic horizontal and L-shaped spikes up the stem despite the seed package's claim that this vegetable can be grown "year-round".</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dYHHtxj8LfGDOWCzqIThyphenhyphensIv06boH2VOs_IcdP608Hi4kIBMRoCd3Qz1ydI3hZY-EPYRofNihmedbn0e46KfjCglKWQfwcqerQjJ_cpX4lXpt9xpJTPR29hoafA8_ZKbdVYt25nlQcQ/s1600/Chinese+Kale+Flower+Stem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dYHHtxj8LfGDOWCzqIThyphenhyphensIv06boH2VOs_IcdP608Hi4kIBMRoCd3Qz1ydI3hZY-EPYRofNihmedbn0e46KfjCglKWQfwcqerQjJ_cpX4lXpt9xpJTPR29hoafA8_ZKbdVYt25nlQcQ/s400/Chinese+Kale+Flower+Stem.jpg" width="271" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Here we enjoy a quesadilla with our Chinese Kale harvest. We make a quick sauteed kale using traditional Asian ingredients such as sesame oil and soy sauce, then sandwich it between toasty tortillas. We have converted the same dish into a meal by adding slices of sauteed tofu and shiitake mushrooms. For some heat, add a small diced jalapeno pepper before cooking the Chinese Kale. Not your typical quesadilla ingredients, but wonderful nevertheless.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyy4rggojgyqgwfldYznGLQfiPRuiRhxKkmme6D6ZMecjr5mhIrwVazHu3CJHAUiQhqERqY3VNKyO6m913UdqTI_I_G-sRDe2TfxE10u6V2tjxgVMwAP9rIGKmtLR_0Uz8I-jE9J02wQ0/s1600/Chinese+Kale+Quesadilla+full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyy4rggojgyqgwfldYznGLQfiPRuiRhxKkmme6D6ZMecjr5mhIrwVazHu3CJHAUiQhqERqY3VNKyO6m913UdqTI_I_G-sRDe2TfxE10u6V2tjxgVMwAP9rIGKmtLR_0Uz8I-jE9J02wQ0/s400/Chinese+Kale+Quesadilla+full.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: trebuchet ms,sans-serif;"><i><b></b></i><span style="font-size: medium;"><b>Chinese Kale Quesadilla</b></span><br />
<br />
<b>Ingredients</b></span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 lb Chinese kale, washed drained, thick stems removed, <br />
leaves torn into small pieces</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 2 tsp dark sesame oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 2 Tbs vegetable stock or water</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1 tsp soy sauce</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 tsp toasted sesame seeds, plus more for garnish</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;">4 corn tortillas</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> oil for pan</span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Heat sesame oil over moderate heat, and saute garlic briefly. If using chile, cook it with the garlic. Add kale and water or stock, then cover.</li>
<li style="font-family: trebuchet ms,sans-serif;">Cook until kale wilts, stirring occasionally, about 3 minutes. Add soy sauce and sesame seeds. Season with salt and pepper and remove from pan.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Create two quesadillas with cooked kale as the filling. Add sauteed tofu, mushrooms, or other items here if desired. One at a time, heat in a lightly oiled pan until bottom tortilla is golden. Flip and repeat. Serve immediately.</span><br />
</li>
</ol><span style="font-family: trebuchet ms,sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/chinese-kale-quesadilla">Printable Recipe</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsQVZ1rlkR2I4TIJWoWrO48PUl-pIho38uwvBa5993Ho2akwkdcllK7MIcmskXuXBovfD7LSesFvoi3EJTZSgDVw3S2gxjkhuAaOZZnnOwUQWfFf82G-Pq5ciKid_nxHFrLn25yBSUT0/s1600/Chinese+Kale+Seedling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsQVZ1rlkR2I4TIJWoWrO48PUl-pIho38uwvBa5993Ho2akwkdcllK7MIcmskXuXBovfD7LSesFvoi3EJTZSgDVw3S2gxjkhuAaOZZnnOwUQWfFf82G-Pq5ciKid_nxHFrLn25yBSUT0/s400/Chinese+Kale+Seedling.jpg" width="400" /></a></div><span style="font-size: 11pt;"><b><i><span style="font-size: small;"> </span></i></b></span><br />
<span style="font-size: 11pt;"><b><i><span style="font-size: small;"></span></i></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5-CLsKT6d5VP_MqY3AxNstc0ekM6o8Rqkprjdfc5NLpEmhi8fg8Ip3azf8A5e7B_EfOaOId8s5f_sAroyoOkgJv1PQ9bLENM7sh1nd01zpHo3h5gQ8zGWe_1_4PoOkBXtSsXplNRhI0/s1600/Chinese+Kale+Plant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5-CLsKT6d5VP_MqY3AxNstc0ekM6o8Rqkprjdfc5NLpEmhi8fg8Ip3azf8A5e7B_EfOaOId8s5f_sAroyoOkgJv1PQ9bLENM7sh1nd01zpHo3h5gQ8zGWe_1_4PoOkBXtSsXplNRhI0/s400/Chinese+Kale+Plant.jpg" width="400" /></a></div><span style="font-size: 11pt;"><b><i><span style="font-size: small;"> </span></i></b><i><br />
</i></span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2251576136348388212.post-88121900837169168782010-05-14T06:04:00.012-05:002010-05-14T08:50:43.968-05:00Crispy Kale and Tofu with Brown Rice and Coconut<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpk2tgiGaoJeG04VOKeAeA6PU76zV9w8-L8Zm0blDy9WclzK2pUhXFjfaPw4nayNUNBLyICt_yy1yIi3FzrguKvpOBTwkjteqns3drMiE0FjBVauq-OOZpfEd6cpSZa2K5qRsoqo7Habg/s1600/Crispy+Kale+and+Tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpk2tgiGaoJeG04VOKeAeA6PU76zV9w8-L8Zm0blDy9WclzK2pUhXFjfaPw4nayNUNBLyICt_yy1yIi3FzrguKvpOBTwkjteqns3drMiE0FjBVauq-OOZpfEd6cpSZa2K5qRsoqo7Habg/s400/Crispy+Kale+and+Tofu.jpg" width="400" /></a></div>Lacinato kale goes by many names, including Cavolo Nero, dinosaur kale, Tuscan kale and black kale. It is a beautiful leafy green to include in the garden thanks to its striking texture and unusual blue color. It is a fairly versatile vegetable as well, working in any number of soups, stir fries, pastas and flatbreads. People are so passionate about kale that there are several websites devoted solely to this leafy green.*<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKoilt1Z2pFvy6fvw4sljnNBdqaqZJZfD4JeqpADL7_abzvt6t1h0HDcceOwgLwaCxyjH4imFJOU48s2y-RzCUDRhJd-DwQGXXjoOnchvQbQpEU6S2g0GajSn_Tu6TzQvKZfprlgvQ9E/s400/Kale+Lacinato+Harvested.jpg" width="400" /></div>Kale is featured in many types of ethnic cooking including Italian, West African, Portuguese and Spanish. Here, we use kale in an amazing dish created by Heidi Swanson that is influenced by Asian flavors. The recipe features crispy kale on a bed of brown rice and tofu. No one will miss eating meat when this amazing vegan dish is served.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxbkvyY0QgTqKHFMXOYaN1oDPiHtQRT6nyTWC3z1BOt25CdNvrFRCXCRRxuVFQN3AeQKzTkOUc56FhnHSh4K6c2DSi3iUsrW2gS8dkzlng1U7TP7R7IZWIz6DEz8KHm5WpRXe75-xMqo/s1600/Crispy+Kale+and+Tofu+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxbkvyY0QgTqKHFMXOYaN1oDPiHtQRT6nyTWC3z1BOt25CdNvrFRCXCRRxuVFQN3AeQKzTkOUc56FhnHSh4K6c2DSi3iUsrW2gS8dkzlng1U7TP7R7IZWIz6DEz8KHm5WpRXe75-xMqo/s400/Crispy+Kale+and+Tofu+closeup.jpg" width="400" /></a></div><span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Crispy Lacinato Kale and Tofu with Brown Rice and Coconut</span></b></span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span><br style="font-family: trebuchet ms,sans-serif;" /> </b><br />
<span style="font-family: trebuchet ms,sans-serif;">1 cup short-grain brown rice</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/3 cup olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 tsp toasted sesame oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 Tbs soy sauce</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 lbs lacinato kale, washed, stems and </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> thick ribs removed, leaves chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 cup unsweetened coconut flakes</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 lb extra-firm tofu, cut into 1/4" cubes</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt</span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Preheat oven to 350° and place shelves in upper and lower thirds of oven.</li>
<li style="font-family: trebuchet ms,sans-serif;">Combine rice with 2 cups water and a pinch of salt and bring to a boil. Cover and reduce to a simmer for 35 minutes, or until rice is tender.</li>
<li style="font-family: trebuchet ms,sans-serif;">Whisk together olive oil, sesame oil and soy sauce. Reserve 1/3 of the dressing, then combine remaining with kale, coconut and tofu. Toss well, then spread in a single layer on 2 sheet pans.</li>
<li style="font-family: trebuchet ms,sans-serif;">Bake until crispy, about 25 minutes, stirring occasionally to cook evenly on all sides.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Remove from oven and toss mixture with remaining dressing and the cooked rice. Season with salt and serve warm.</span></li>
</ol><span style="font-family: trebuchet ms,sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/crispy-lacinato-kale-and-tofu-with-brown-rice-and-coconut">Printable Recipe</a></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">Other kale recipes from Vegetable Matter:</span><br />
<a href="http://vegetablematter.blogspot.com/2010/05/flatbread-with-kale-swiss-chard-pine.html"><span style="font-family: trebuchet ms,sans-serif;">Flatbread with Kale, Swiss Chard, Collards, Pine Nuts and Brown Butter</span></a><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/04/flatbread-with-crispy-lacinato-kale-and.html">Flatbread with Crispy Lacinato Kale and Tarentaise Cheese</a></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">*A few sites devoted to kale: </span><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://iheartkale.blogspot.com/">I Heart Kale</a></span><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://www.365daysofkale.com/">365 Days of Kale </a></span><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://redrussiankale.co.uk/12.html">Red Russian Kale</a> </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> </span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2251576136348388212.post-87113683094160235512010-05-12T06:04:00.006-05:002010-05-18T12:15:46.621-05:00Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHyyiQzWKtNMHtHGQMIlq2PHeXrS22gjyA4kcCfEPQ1_av0s5YNkrfIsjBwBeoK5eYuY1hiYxXE-gEBxwPl7AruO6Q_vhPNyTqQCyuluud0_CTBV1C0nlhHlnLLA3Oar3gjY-eoTMcLs/s1600/Escarole+Soup+with+Arborio+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHyyiQzWKtNMHtHGQMIlq2PHeXrS22gjyA4kcCfEPQ1_av0s5YNkrfIsjBwBeoK5eYuY1hiYxXE-gEBxwPl7AruO6Q_vhPNyTqQCyuluud0_CTBV1C0nlhHlnLLA3Oar3gjY-eoTMcLs/s400/Escarole+Soup+with+Arborio+Rice.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Escarole, like all the chicories, is a bitter leafy green. We admit that a bitter soup doesn't sound too appetizing, but we decided to give this Mark Bittman recipe a try with our huge escarole harvest. These plants have become wonderfully full and large in our garden, but now that our "spring" temperatures are flirting with 100° every day, we are cooking as much escarole as possible before the heat wipes them out. This soup does in fact have some bitter notes, but they are quite subtle. In fact, the escarole becomes surprisingly mild in this soup, which allows many complex flavors to shine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFdUBFMcLUxdqI5g1fa03LFzZpMAo0LSkkolhK65A2RwhMomHyR4SFQTXH5oNA7jkPsLhNyspQp_m9QfQjpffikREaX9Qynskeohsb6JiOaSF7_e49QG3Z4SwoTYW0z2VM8hbPDPrN8I/s1600/Escarole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFdUBFMcLUxdqI5g1fa03LFzZpMAo0LSkkolhK65A2RwhMomHyR4SFQTXH5oNA7jkPsLhNyspQp_m9QfQjpffikREaX9Qynskeohsb6JiOaSF7_e49QG3Z4SwoTYW0z2VM8hbPDPrN8I/s400/Escarole.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">To accompany the soup, prepare some crostinis topped with some of the cooked greens from the soup. With the addition of a strong blue cheese (we use local cheesemaker Pola's fabulous, creamy blue), these little toasts becomes the perfect accompaniment. The soup, which includes both parmesan and arborio rice, is quite hearty -- almost a liquidy risotto. With the little crostinis served alongside, this is a delicious and filling meal.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTYPmftmwBWO6Xgx5NCKm1i2SOBxPXGnudn6kyws2lF9Rasz9d5tqw1UlwtALZHH-q5OplAxqM1KjeUEIcW0Q5iq4ooZzpU5mu6Up7GyxssJvzh0kkqWQ-bJ2ugN4HK7EvQSlu_cnHgI/s1600/Escarole+Soup+with+Arborio+Rice+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTYPmftmwBWO6Xgx5NCKm1i2SOBxPXGnudn6kyws2lF9Rasz9d5tqw1UlwtALZHH-q5OplAxqM1KjeUEIcW0Q5iq4ooZzpU5mu6Up7GyxssJvzh0kkqWQ-bJ2ugN4HK7EvQSlu_cnHgI/s400/Escarole+Soup+with+Arborio+Rice+closeup.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><b><i><span style="font-family: trebuchet ms,sans-serif;"></span></i></b><span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Escarole Soup with Rice and Escarole Blue Cheese Crostini</span></b></span><i><span style="font-family: trebuchet ms,sans-serif;"> </span></i><br />
<i><span style="font-family: trebuchet ms,sans-serif;">soup recipe by Mark Bittman, NY Times; Vegetable Matter crostini recipe</span></i><br />
<i><span style="font-family: trebuchet ms,sans-serif;">serves 2-4</span></i><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">4 Tbs olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">4 garlic cloves, minced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">5 garlic cloves, thinly sliced</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 cup onion, chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">4 cups escarole, washed and chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">6 cups vegetable stock</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 cup arborio rice, or other short-grain rice</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> parmesan cheese</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2-4 slices sourdough or similar bread</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> strong, creamy blue cheese, crumbled</span><br />
<div style="font-family: trebuchet ms,sans-serif; text-align: center;"></div><b><br style="font-family: trebuchet ms,sans-serif;" /><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.</li>
<li style="font-family: trebuchet ms,sans-serif;">Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.</li>
<li style="font-family: trebuchet ms,sans-serif;">Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.</li>
<li style="font-family: trebuchet ms,sans-serif;">When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers. </li>
<li><span style="font-family: trebuchet ms,sans-serif;">For crostini, drain about 1/4 cup of the escarole leaves from the soup. They don't need to be totally dry. Heat some olive oil in a pan, then add bread slices. When browned, flip over and top already-grilled side with crumbled blue cheese and escarole leaves. Drizzle a tiny bit of soup on top for added flavor. Remove from pan when cheese is gooey and second side of bread is golden brown. Serve on the side with the soup.</span></li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/escarole-soup-with-rice-and-escarole-blue-cheese-crostini" style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe</a><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Other Escarole Recipes from Vegetable Matter:</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/taleggio-melt-with-escarole-and-fig-jam.html">Taleggio Melt with Escarole and Fig Jam</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/03/panini-with-braised-escarole-apples-and.html">Panini with Braised Escarole, Apples and Walnuts </a></div><a href="http://vegetablematter.blogspot.com/2010/03/salad-of-bitter-italian-greens.html" style="font-family: "Trebuchet MS",sans-serif;">Salad of Bitter Italian Greens, Strawberries and Parmesan</a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2251576136348388212.post-900676876708833362010-05-10T05:56:00.007-05:002010-05-10T11:13:05.443-05:00Moroccan Carrot and Hummus Sandwich<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Qe-kF4mRFPDmyMj8g-am3w9FBjQiYFI-BYJnJ4fZjGJagHw5kuqeuf82DpfTKZMsUFTwHkcH23594SFI4AtVfwEG9fkNBLncCWbMsnzYfkLe6bq0mhK71hqiPANZAVwTPKEpjYUDv3M/s1600/Carrot+Coral+Hybrid+AP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Qe-kF4mRFPDmyMj8g-am3w9FBjQiYFI-BYJnJ4fZjGJagHw5kuqeuf82DpfTKZMsUFTwHkcH23594SFI4AtVfwEG9fkNBLncCWbMsnzYfkLe6bq0mhK71hqiPANZAVwTPKEpjYUDv3M/s400/Carrot+Coral+Hybrid+AP.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">It is hard to explain the thrill of pulling up a bunch of frilly, unassuming green leaves that bring with them a fat, gorgeous carrot. Because these vegetables grow underground, it's always a delight to discover the carrots that have developed while hidden from view. Freshly picked carrots also have an amazing sweetness and rich flavor, something that cannot usually be said of store-bought carrots. In fact, carrots are one of the many vegetables whose reputation (and flavor) have been destroyed by mass production, where size and uniformity have been preferred over taste and variety. For the home vegetable gardener, there is a huge assortment of carrots available in many colors, shapes and sizes. Don't think that growing carrots is a waste of time. It really is worth the effort because fresh-picked carrots are easy to grow, ornamental in the garden, loaded with flavor, and of course, they're ridiculously good for you too. We can't promise your neighbors will share your excitement when you bring over your freshly-picked carrots for show and tell (we admit that ours weren't), but they may be converted once they actually taste your carrots (ours were).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Carrot varieties are categorized by their shape. The Hybrid Coral carrots we are now harvesting are a Chantenay-type, which is the quintessential shape everyone associates with carrots from the grocery, pictures and even Bugs Bunny cartoons. This type of carrot has wide shoulders which taper down to a point; they also grow well in heavy soil, a plus for many gardeners in our area. Hybrid Coral in particular is known for its reddish-orange color, vigorous growth, and disease resistance. These carrots also have an excellent, sweet flavor and dense, moist texture that is never mealy like some carrots.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrCcnhhTP74G95D7jEXPHtrzFAdDOwfvd7QOnMJjhOL3SInhwV91imfJp3GSHaZwvbjWBBCCkzbDGzzrfw4k4FHoaj5PZmK-CRaNAS-BocIPhQDA-U7sHoFnr6EhyphenhyphenWd_c3VRg7jH1qwA/s1600/Moroccan+Carrot+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrCcnhhTP74G95D7jEXPHtrzFAdDOwfvd7QOnMJjhOL3SInhwV91imfJp3GSHaZwvbjWBBCCkzbDGzzrfw4k4FHoaj5PZmK-CRaNAS-BocIPhQDA-U7sHoFnr6EhyphenhyphenWd_c3VRg7jH1qwA/s400/Moroccan+Carrot+Sandwich.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Because home-grown carrots have so much flavor, they can assume the starring role in a dish rather than playing the usual supporting part. If you tend to use carrots just to make soup stock, to add some color to a salad, or for other mundane purposes, this recipe may surprise you. The carrots are so delicious, even without the rest of the sandwich, that you'll want to eat them by the pound. That is until you turn orange from beta-carotene overload. A small sacrifice in the name of the humble but oh-so-delicious carrot.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Moroccan Carrot and Hummus Sandwich</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>makes 2 sandwiches, with extra hummus for other purposes</i></span><b><span style="font-size: medium;"><br />
<br />
Ingredients</span><br />
<br />
Moroccan Carrots</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 lb carrots, washed, peeled, green tops removed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs olive oil, plus more for pan</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp cumin</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp paprika</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1 garlic clove, sliced very thinly</div><div style="font-family: "Trebuchet MS",sans-serif;"> pinch of cayenne pepper</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs white wine vinegar</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Hummus</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 can (15 oz) chickpeas, drained and rinsed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbs cumin</div><div style="font-family: "Trebuchet MS",sans-serif;"> juice of 2 1/2 to 3 lemons</div><div style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves, crushed</div><div style="font-family: "Trebuchet MS",sans-serif;">5 Tbs tahini</div><div style="font-family: "Trebuchet MS",sans-serif;"> sea salt and black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
Sandwich</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4 slices sourdough or similar bread</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 English cucumber, sliced into 1/8" rounds</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 lb ricotta salata, crumbled</div><br />
<br />
<span style="font-size: medium;"><b>Procedure</b></span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><b>Moroccan Carrots</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Place carrots in large pot of cold water. Bring to a boil, cooking until slightly tender but not too soft, about 15 minutes.</li>
<li>Drain and run under cold water to stop the cooking process.</li>
<li>When cool, slice diagonally into 1/4"-thick rounds.</li>
<li>Heat some olive oil in saute pan and cook carrot slices in small batches until slightly brown.</li>
<li>In a mixing bowl, combine olive oil, carrots, and all remaining ingredients. Refrigerate at least one hour, or for best results overnight, before using. Return to room temp before using.</li>
</ol><b style="font-family: trebuchet ms,sans-serif;">Hummus</b><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Place chickpeas in sauce pan and cover with water. Add 1 Tbs cumin and bring to a simmer. Cook, covered, for 10 minutes. Drain but RESERVE 1/2 cup cooking liquid.</li>
<li>Combine chickpeas, 1/4 cup of the cooking liquid, 3 ice cubes, most of the lemon juice, garlic and tahina in food processor and process until smooth. If too thick, add more cooking liquid. Taste and add more lemon juice if needed. Season with salt and pepper.</li>
<li>This recipe makes more than needed for the sandwich.</li>
</ol><b style="font-family: trebuchet ms,sans-serif;">Sandwich</b><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>After carrots and hummus are prepared, toast bread. Spread hummus on 2 slices of bread. Spread carrots on top, then add cucumber slices. Crumble ricotta salata on top, and finish with remaining toasted bread.</li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/moroccan-carrot-and-hummus-sandwich"><span style="font-family: "Trebuchet MS",sans-serif;">Printable Recipe </span></a><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Other Sandwiches from Vegetable Matter:</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/taleggio-melt-with-escarole-and-fig-jam.html">Taleggio Melt with Escarole and Fig Jam</a> </span><br />
<a href="http://vegetablematter.blogspot.com/2010/03/panini-with-anjou-pears-brie.html" style="font-family: "Trebuchet MS",sans-serif;">Panini with Anjou Pears, Brie, Caramelized Walnuts, Arugula Pesto Mayo</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/caramelized-apple-melt-with-aged.html" style="font-family: "Trebuchet MS",sans-serif;">Caramelized Apple Melt with Aged Cheddar and Arugula</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/french-breakfast-radish-and-mache.html" style="font-family: "Trebuchet MS",sans-serif;">French Breakfast Radish and Mache Sandwiches</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/green-apple-brie-and-caramelized-onion.html" style="font-family: "Trebuchet MS",sans-serif;">Green Apple, Brie and Caramelized Onion Panini </a><br />
<a href="http://vegetablematter.blogspot.com/2009/11/grilled-eggplant-haloumi-and-arugula.html" style="font-family: "Trebuchet MS",sans-serif;">Grilled Eggplant, Haloumi and Arugula Sandwich </a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2251576136348388212.post-50049828427482812122010-05-07T06:01:00.005-05:002010-05-07T06:01:00.119-05:00Flatbread with Kale, Swiss Chard, Pine Nuts, Currants, Brown Butter and Ricotta Salata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboBiVVT_z95pcrAhuinKSf9lXXGgaOm8bePzsvH2-6jgYnuyhr6D_KRRF2a8ka7mkYJ_eP07zjDtnRvIUDMydZ7cFyaypIZJ-4jsNCyRvRy_OxaDq0cOh3uVADykZAzEN8QFcqdq0Elw/s1600/Winter+Greens+Swiss+Chard+Kale+Collards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboBiVVT_z95pcrAhuinKSf9lXXGgaOm8bePzsvH2-6jgYnuyhr6D_KRRF2a8ka7mkYJ_eP07zjDtnRvIUDMydZ7cFyaypIZJ-4jsNCyRvRy_OxaDq0cOh3uVADykZAzEN8QFcqdq0Elw/s400/Winter+Greens+Swiss+Chard+Kale+Collards.jpg" width="400" /></a></div>Leafy greens provide amazing colors, textures and shapes in the garden. They are now reaching their peak before giving in to our hot, humid weather. These three greens in particular, Swiss chard, lacinato kale, and collards, are not only beautiful but also among the most nutritious vegetables around. Swiss chard, a member of the beet family, is loaded with folate, vitamins C, E and K, iron and calcium. Kale and collards, both members of the brassica family, provide protein and iron in addition to fiber, folate, calcium and several important vitamins. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8iYEki3dBLfIFlYpBry8hTnoZ_o8TPGXvQC4UUUV1Zy06eZa71rx7e5Ph0H1dEqy6EV7vXu_Bb1yyHNqav9GFzl7S4tU8MQcb-8sq0LmpU44VgfJITOOik6xH72DqQGpDIsUweFIq-g/s1600/Flatbread+with+Winter+Greens+Side+View.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8iYEki3dBLfIFlYpBry8hTnoZ_o8TPGXvQC4UUUV1Zy06eZa71rx7e5Ph0H1dEqy6EV7vXu_Bb1yyHNqav9GFzl7S4tU8MQcb-8sq0LmpU44VgfJITOOik6xH72DqQGpDIsUweFIq-g/s400/Flatbread+with+Winter+Greens+Side+View.jpg" width="400" /></a></div>For this recipe, the greens are combined and cooked ahead of time in brown butter. The nutty tones of the butter give the greens a rich, deep flavor; the brown butter also harmonizes the distinct flavors of the three greens. The subtle color differences of the cooked greens are especially attractive with the red currants, brown pine nuts and white cheese that are loaded on top. Feel free to substitute other leafy greens such as spinach, leafy cabbage, Asian greens, or beet greens, or to change the proportions to fit what you have on hand.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidk5-JLF9OuojIFqSC09j7nqWoWo_XQv4zzmyzOAlnP9rIe4d6UmiTzIb7q2l2GrYUrwf1oz0qCRFwRAR9D2wVz1JhgplR32MbFAm-FUGfDFyHSec3OuzQbLaCafuHv_27Rwrumc1MYqY/s1600/Flatbread+with+Winter+Greens+Closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidk5-JLF9OuojIFqSC09j7nqWoWo_XQv4zzmyzOAlnP9rIe4d6UmiTzIb7q2l2GrYUrwf1oz0qCRFwRAR9D2wVz1JhgplR32MbFAm-FUGfDFyHSec3OuzQbLaCafuHv_27Rwrumc1MYqY/s400/Flatbread+with+Winter+Greens+Closeup.jpg" width="400" /></a></div><b style="font-family: trebuchet ms,sans-serif;"><span style="font-size: large;">Flatbread with Kale, Swiss Chard, Currants, Pine Nuts, Brown Butter and Ricotta Salata</span><span style="font-size: small;"><br />
Ingredients</span></b><br />
<br />
<b><i style="font-family: trebuchet ms,sans-serif;">Brown Butter</i></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">8 Tbs unsalted butter</span><br />
<br />
<b><i style="font-family: trebuchet ms,sans-serif;">Flatbread</i></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">3 Tbs brown butter</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs dry currants</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 cups kale, washed, stems removed and cut into thick strips</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 cups Swiss chard, washed, stems removed and cut into thick strips, </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 1/8 cup of stems reserved</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 cups collard greens (or spinach or asian greens), washed, </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> stems removed and cut into thick strips</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 garlic clove, minced</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 Tbs pine nuts, toasted</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 <a href="http://vegetablematter.blogspot.com/2010/01/one-flatbread-dough-infinite.html">flatbread dough</a>, at room temp for 5 minutes before rolling out</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/2 cup ricotta salata, crumbled</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> flour for rolling out dough and corn meal for peel</span><br />
<span style="font-size: small;"><br style="font-family: trebuchet ms,sans-serif;" /><b style="font-family: trebuchet ms,sans-serif;">Procedure</b></span><br />
<i style="font-family: trebuchet ms,sans-serif;"><br />
<b>Brown Butter</b></i><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Melt butter in small saucepan over low heat. </li>
<li>First, butter will separate, with the milk solids settling to the bottom of the pan. </li>
<li>After 8 to 10 minutes, butter will turn dark amber color. Remove from heat, and line a strainer with a paper towel.</li>
<li>Pour butter through paper towel into a measuring cup to remove the solids.</li>
<li>Use immediately, or store in refrigerator.</li>
</ol><b><i style="font-family: trebuchet ms,sans-serif;">Flatbread</i></b><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Turn oven to 450° and place shelf in top third of oven. Place pizza stone on shelf and heat, ideally for one hour before baking flatbread.</li>
<li style="font-family: trebuchet ms,sans-serif;">Soak the currants in 1/4 cup hot water to plump them.</li>
<li style="font-family: trebuchet ms,sans-serif;">Cut reserved 1/8 cup of Swiss chard stems on a diagonal into very thin slices. </li>
<li style="font-family: trebuchet ms,sans-serif;">Heat olive oil in large pan over medium. Add chard stems, garlic, 1/4 cup water (or vegetable broth), and pinches of sea salt and black pepper. Saute about 1 minute, then add kale. After 1 minute, add remaining chard and collards, plus 1/4 tsp sea salt and a few pinches of pepper.</li>
<li style="font-family: trebuchet ms,sans-serif;">Raise temperature to medium-high and saute until greens are just tender, about 3 minutes.</li>
<li style="font-family: trebuchet ms,sans-serif;">Reduce heat to medium low and add brown butter, currants and pine nuts. Cook briefly, then season with salt and pepper.</li>
<li style="font-family: trebuchet ms,sans-serif;">Roll out flatbread on well-floured surface. Sprinkle cornmeal liberally on peel to prevent sticking.</li>
<li style="font-family: trebuchet ms,sans-serif;">Spread thin layer of olive oil on flatbread, then spread out half the cheese.</li>
<li style="font-family: trebuchet ms,sans-serif;">Add greens mixture, then top with remaining cheese.</li>
<li style="font-family: trebuchet ms,sans-serif;">Sprinkle with sea salt and pepper.</li>
<li><span style="font-family: trebuchet ms,sans-serif;">Bake until bread is golden brown and puffed, about 5 minutes. Serve immediately.</span></li>
</ol><span style="font-family: trebuchet ms,sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/flabread-with-kale-swiss-chard-currants-pine-nuts-and-brown-butter">Printable Recipe</a></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: trebuchet ms,sans-serif;"> </span><br />
<span style="font-family: trebuchet ms,sans-serif;">Other flatbread recipes from Vegetable Matter:</span><br />
<span style="font-family: trebuchet ms,sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/05/flatbread-with-swiss-chard-puree-tomme.html">Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon</a> </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://vegetablematter.blogspot.com/2010/04/spiced-pear-date-and-haloumi-flatbread.html">Flatbread with Spiced Pears, Dates and Haloumi</a></div><a href="http://vegetablematter.blogspot.com/2010/04/flatbread-with-crispy-lacinato-kale-and.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Crispy Lacinato Kale and Tarentaise Cheese </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-sauteed-brussels-sprouts.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-roasted-beets-texas-goat.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey</a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-gorgonzola-dulce-grapes.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Gorgonzola Dulce, Grapes and Walnuts </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-broccoli-rabe-rapini-and.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with Broccoli Rabe and Manchego </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-french-sorrel-roasted.html" style="font-family: "Trebuchet MS",sans-serif;">Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese</a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2251576136348388212.post-79813178582415293932010-05-05T06:07:00.003-05:002010-05-05T11:37:06.567-05:00Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Dh4BFBV8jqOVED3-MbX1ebM1xJlK4Mo82gm9CwRaWAS-Eg56eZcbTzMKYSHJ6WAKRQ-E2b1DMPWFi5_atftls7d61c2d6VSwZihzZ_cqLobkhZRJQ6LQfPDrumwUO4brzUeDgMXlkes/s1600/Flatbread+with+Swiss+Chard+Puree+Slices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Dh4BFBV8jqOVED3-MbX1ebM1xJlK4Mo82gm9CwRaWAS-Eg56eZcbTzMKYSHJ6WAKRQ-E2b1DMPWFi5_atftls7d61c2d6VSwZihzZ_cqLobkhZRJQ6LQfPDrumwUO4brzUeDgMXlkes/s400/Flatbread+with+Swiss+Chard+Puree+Slices.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Swiss chard is a member of the beet family, no surprise if you've planted Swiss chard because the big, bumpy seeds look almost identical to beet seeds. It is the most colorful of the leafy greens, and is so beautiful that it is often grown solely for its ornamental value. While it makes a bold statement in the garden with its bright ribs and colorful leaves, the flavor of cooked chard is not always distinctive. It can be mildly bitter like a chicory, but more closely resembles kale or spinach in flavor. This is not to knock Swiss chard, which is one of the healthiest vegetables around.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Swiss chard has been the subject of numerous health studies, including several documenting chard's effectiveness at preventing cancers of the digestive tract, and in particular the colon. Studies also suggest that Swiss chard may protect the kidneys for diabetics, and it is packed with vitamins and minerals including the B vitamins, zinc, folate, niacin, iron and vitamins A, C and E. It also contains lots of fiber and protein. In other words, Swiss chard provides amazing nutritional benefits in addition to its good looks.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfE9oKV-E2-QQX6Bx4G1pLID5QYJXCQhoRaiRbz9l8Iq8ohzDS7QKyK4fAqCx842a9xPmQCScgI9NXDDaPBBXYTqO9tTSZRq8wTkcrNhem3VlsWqNhMn3aCMCatfiMjPvlshyfWMsb7o/s1600/Swiss+Chard+in+Garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfE9oKV-E2-QQX6Bx4G1pLID5QYJXCQhoRaiRbz9l8Iq8ohzDS7QKyK4fAqCx842a9xPmQCScgI9NXDDaPBBXYTqO9tTSZRq8wTkcrNhem3VlsWqNhMn3aCMCatfiMjPvlshyfWMsb7o/s400/Swiss+Chard+in+Garden.jpg" width="400" /></a></div><b style="font-weight: normal;"><span style="font-family: "Trebuchet MS",sans-serif;">We have two thick rows of "Ruby Red" Swiss chard in the garden. Thus far, the plants are surviving both Houston's increasing temperatures and our frequent harvests. The</span><i style="font-family: "Trebuchet MS",sans-serif;"> </i><span style="font-family: "Trebuchet MS",sans-serif;">plants are so attractive, it is not always easy to cut off the leaves. But we have far too many uses for chard in the kitchen to leave the plants alone. Last week, we made a gratin using only the bright red ribs of our Swiss chard. We saved the leaves to make yet another of our fabulous flatbreads.</span></b><i><b style="font-weight: normal;"><br />
</b></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyv7-aywf0lI3g-IZXBaT1IKg79lw0a2s6huEIjwxLLPoHZhpoxjfCPNxy2VHWqGGxv3VYYe9K0DrunBg0-r4FWoBgtFL13SP0mYR17eDz9ApbPVlyWb4ghF0fd1Z9VaYlxLk6ulhw04/s1600/Flatbread+with+Swiss+Chard+Puree+overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyv7-aywf0lI3g-IZXBaT1IKg79lw0a2s6huEIjwxLLPoHZhpoxjfCPNxy2VHWqGGxv3VYYe9K0DrunBg0-r4FWoBgtFL13SP0mYR17eDz9ApbPVlyWb4ghF0fd1Z9VaYlxLk6ulhw04/s400/Flatbread+with+Swiss+Chard+Puree+overhead.jpg" width="400" /></a></div><b></b><b style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;">Flatbread, with its yeasty aroma and chewy texture, is the perfect backdrop for the Swiss chard puree we prepare here. The chard flavor is enhanced with fresh nutmeg and vegetable stock, and fake (vegan) bacon crumbled on top adds a smoky element. <i>Tomme de Savoie</i> cheese provides the gooey, creamy backdrop for these strong flavors.</b><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b style="font-weight: normal;">Tomme de Savoie</b></i> is a semi-firm cow's milk cheese produced in the French Alps. It is made from skim milk left over after the cream is used to make butter or richer cheeses. The resulting cheese is relatively low in fat, but it still has a creamy, smooth, melt-in-your-mouth texture and a rich, nutty flavor. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VtVEmT_jDUomAGX1P3ybWb0zpw-Y9ezCfzq3IXmKAAUYjZcjMcNAwagD69k-vVeKFxRyPMYLl0tHbYNLElCGaTMcxiQRvDFGoeQv7rqWepB-DcfIj1SBPS0FwxGIhdmvffz115POR0s/s1600/Flatbread+with+Swiss+Chard+Puree+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VtVEmT_jDUomAGX1P3ybWb0zpw-Y9ezCfzq3IXmKAAUYjZcjMcNAwagD69k-vVeKFxRyPMYLl0tHbYNLElCGaTMcxiQRvDFGoeQv7rqWepB-DcfIj1SBPS0FwxGIhdmvffz115POR0s/s400/Flatbread+with+Swiss+Chard+Puree+side.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">This creamy cheese melts into the Swiss chard puree in the oven, which is topped after baking by the fake bacon bits for a bit of crunch. This flabread makes a wonderful spring dinner for two, and is so delicious that you'll forget that it's also good for you. </div><br />
<span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon</span></b></span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">1 ball <a href="http://vegetablematter.blogspot.com/2010/01/one-flatbread-dough-infinite.html">flatbread dough</a>, at room temperature for </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> 5 minutes before rolling out</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> flour for rolling out dough and cornmeal for peel</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 lb Swiss chard, washed and ribs removed</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/8 cup vegetable stock</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/8 cup heavy cream</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> freshly grated nutmeg</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> sea salt and black pepper to taste</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 lb Tomme de Savoie cheese or similar, </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> broken into small chunks</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 strips fake bacon, cooked and finely chopped</span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Preheat oven to 450° and move shelf to top third of oven. Place pizza stone in oven to heat, ideally for one hour before baking flatbread.</li>
<li>Boil a big pot of water, then blanch Swiss chard leaves until soft, about 2 minutes. Run under cold water immediately to stop the cooking process, then drain well.</li>
<li>Combine leaves in food processor with half the vegetable stock and half the heavy cream. Puree, season with nutmeg, salt and pepper. If puree is too thick, add more vegetable stock and heavy cream and puree again. If too watery, strain excess liquid using a colander and discard extra liquid.</li>
<li>Roll out dough on well-floured surface, then transfer to peel covered with cornmeal.</li>
<li>Spread thin layer of olive oil on dough, then add cheese chunks. Top with Swiss chard puree.</li>
<li>Bake until crust is done, about 5 minutes.</li>
<li>Top with fake bacon and serve immediately. </li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/flatbread-with-swiss-chard-puree-tomme-de-savoie-and-fake-bacon">Printable Recipe</a><br />
<br />
<br />
Other Flatbread recipes from Vegetable Matter:<br />
<a href="http://vegetablematter.blogspot.com/2010/04/spiced-pear-date-and-haloumi-flatbread.html">Flatbread with Spiced Pears, Dates and Haloumi</a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/flatbread-with-crispy-lacinato-kale-and.html">Flatbread with Crispy Lacinato Kale and Tarentaise Cheese </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-sauteed-brussels-sprouts.html">Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-roasted-beets-texas-goat.html">Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey</a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-gorgonzola-dulce-grapes.html">Flatbread with Gorgonzola Dulce, Grapes and Walnuts </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-broccoli-rabe-rapini-and.html">Flatbread with Broccoli Rabe and Manchego </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/flatbread-with-french-sorrel-roasted.html">Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese</a></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2251576136348388212.post-47090164286494017042010-05-03T06:09:00.004-05:002010-05-03T17:12:49.037-05:00Taleggio Melt with Escarole and Fig Jam<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQ8gOiElxp6Qn29cjc0-LFYIQe-8KQHEGavqWV_Ny99962fo4BwH8oUovAVXaSkCLNfrz7eVkv19BbFT_QN4ZF5IljhEPTwJvx0xpsqKdDqgs4Vswjby4HqmI4RokvRqcUmYRVqRrQP8/s1600/Escarole+Panini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQ8gOiElxp6Qn29cjc0-LFYIQe-8KQHEGavqWV_Ny99962fo4BwH8oUovAVXaSkCLNfrz7eVkv19BbFT_QN4ZF5IljhEPTwJvx0xpsqKdDqgs4Vswjby4HqmI4RokvRqcUmYRVqRrQP8/s400/Escarole+Panini.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Seasonal eating from the garden sometimes requires overloading on the current harvest. Last summer, we tired of eggplant after months of eating it almost every day, and by November we did not want to look at another cucumber. Right now, we're in chicory mode. Puntarelle, Wild Chicory, Dandelion Greens, Barba di Cappuccino, Radicchio, and Escarole are all maturing at the same time in massive quantities. We want to enjoy these wonderful bitter greens while we can because the plants won't survive long now that our daytime temperatures are hitting the 80's.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0KnmY14mhIRnglMCyor2UJtx6LHMJM360IGObCafsp0lK7aGYJsmXh6_4nYnaIfIb_LbjvL42Vyn1bI-Wp36alYfhLr5IHzHK-M_A1wP4bpdTEj943zQbjNVjO-gvzxtDrhAYiAiZfY/s1600/Escarole+Batavian+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0KnmY14mhIRnglMCyor2UJtx6LHMJM360IGObCafsp0lK7aGYJsmXh6_4nYnaIfIb_LbjvL42Vyn1bI-Wp36alYfhLr5IHzHK-M_A1wP4bpdTEj943zQbjNVjO-gvzxtDrhAYiAiZfY/s400/Escarole+Batavian+close+up.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Escarole is a versatile, fairly mild chicory. It produces a head of large, soft leaves ideal for any number of recipes. Right now, the heads resemble small trees as the plants send up thick flower stems. Escarole is delicious when braised or sauteed, but it is also wonderful raw, fresh-picked from the garden. In this panini, the escarole is not cooked at all. The taleggio melts enough to gently warm the leaves, and the fig jam plays off the greens' bitter flavor. These are intense, bold flavors that celebrate the end of chicory season perfectly.<br />
<br />
Taleggio is a rich Italian cheese made from whole cows' milk. The cheese has a long history in Italy, being referred to as "stracchino" because it was made from the milk of tired or "stracca" cows returning from the high pastures of Northern Italy in the autumn. Production of taleggio is believed to date back to the 10th or 11th century, and possibly earlier. While it is labeled a "semi-soft" cheese, it is actually quite soft and gooey, with a wonderful, almost runny texture that easily melts in the mouth. Taleggio is what we fondly call a "stinky" cheese, with a pungent aroma and tangy flavor. The cheese is an ideal companion for escarole or other chicories because of its intensity, but is also wonderful when used in risotto, pasta, salad, and even paired with fruit or wine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNuN2Pl061WLKQbuGRQbr6pQDg2F7Oc0XPy6GLKSwSTz8uSHLCOfxjU3f32bAamS7jdAUXkO3LGXPIhcGnXGBhiLxoYAdd_KQ9USvAhEvRmlawhvip6fpqPpWqDc0pZo0t_ro9pifR3o/s1600/Escarole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNuN2Pl061WLKQbuGRQbr6pQDg2F7Oc0XPy6GLKSwSTz8uSHLCOfxjU3f32bAamS7jdAUXkO3LGXPIhcGnXGBhiLxoYAdd_KQ9USvAhEvRmlawhvip6fpqPpWqDc0pZo0t_ro9pifR3o/s400/Escarole.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Taleggio Melt with Escarole and Fig Jam</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4 slices sourdough or similar bread</div><div style="font-family: "Trebuchet MS",sans-serif;"> olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">2 Tbs fig jam</div><div style="font-family: "Trebuchet MS",sans-serif;">12 oz Taleggio, sliced thickly</div><div style="font-family: "Trebuchet MS",sans-serif;">4 oz escarole, stems and ribs removed, chopped</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Procedure</b></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li>Spread fig jam on two slices of bread. Add cheese and escarole. Season to taste with salt and pepper, and add top pieces of bread.</li>
<li>Heat olive oil in a pan over medium low until hot, then brown sandwiches. Flip and repeat. Cheese should be gooey and melted, and bread toasted to a golden brown.</li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://sites.google.com/site/vegetablematterrecipes/taleggio-melt-with-escarole-and-fig-jam">Printable Recipe</a><br />
<br />
Other Escarole Recipes from Vegetable Matter:<br />
<a href="http://vegetablematter.blogspot.com/2010/03/panini-with-braised-escarole-apples-and.html">Panini with Braised Escarole, Apples and Walnuts</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/salad-of-bitter-italian-greens.html">Salad of Bitter Italian Greens, Strawberries and Parmesan</a><br />
<br />
Other Sandwiches from Vegetable Matter:<br />
<a href="http://vegetablematter.blogspot.com/2010/03/panini-with-anjou-pears-brie.html">Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/caramelized-apple-melt-with-aged.html">Caramelized Apple Melt with Aged Cheddar and Arugula</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/french-breakfast-radish-and-mache.html">French Breakfast Radish and Mache Sandwiches</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/green-apple-brie-and-caramelized-onion.html">Green Apple, Brie and Caramelized Onion Panini </a><br />
<a href="http://vegetablematter.blogspot.com/2009/11/grilled-eggplant-haloumi-and-arugula.html">Grilled Eggplant, Haloumi and Arugula Sandwich </a></div><ol></ol>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-2251576136348388212.post-64803436703778342972010-05-02T06:35:00.004-05:002010-05-02T06:35:00.103-05:00Today in the Garden<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvhEcXRNU3ibD4JWSLwetJnpQIOYp4xhV_nfFKfPVj0t7bfpI2TS0zruySuwtGxfFUfXvg7V3FMSfrfLEMGbi5IeaLW8EtBfEe6d6BG1uTjDpUKz3U2YJ27L75Jcqx0yjTd8nDLvy4do/s1600/DSC_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvhEcXRNU3ibD4JWSLwetJnpQIOYp4xhV_nfFKfPVj0t7bfpI2TS0zruySuwtGxfFUfXvg7V3FMSfrfLEMGbi5IeaLW8EtBfEe6d6BG1uTjDpUKz3U2YJ27L75Jcqx0yjTd8nDLvy4do/s400/DSC_0339.JPG" width="400" /></a></div><div style="text-align: center;"><b>Celery Giant Red</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWG5BJWSBZ2qcL-teKc5XwBpGIN_FZJLpTvqBjU635sV9i_FAzheAuejjRRS-GMvn300wDxl6AsqxqKHyfyiTFd3HYxMEqeEKV7Fthvx-bgfsWtJWou8amOvCyhgIxqwbF5wvQ8tEcaA/s1600/DSC_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWG5BJWSBZ2qcL-teKc5XwBpGIN_FZJLpTvqBjU635sV9i_FAzheAuejjRRS-GMvn300wDxl6AsqxqKHyfyiTFd3HYxMEqeEKV7Fthvx-bgfsWtJWou8amOvCyhgIxqwbF5wvQ8tEcaA/s400/DSC_0338.JPG" width="400" /></a></div><div style="text-align: center;"><b>Mung Bean Seedling</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuZipecWfQkITz79QQEKsczt_ZjprR8vtSrBWDRCYtGOO29oyI5aOgv8uZ2v74BE_KaSyaOIPWKgv9nbZamRVyUP-CuQI9fWjWBkeIeEQeY4utZkDs5Xg5NOC49tSqwo8KG-cp7r34yo/s1600/DSC_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuZipecWfQkITz79QQEKsczt_ZjprR8vtSrBWDRCYtGOO29oyI5aOgv8uZ2v74BE_KaSyaOIPWKgv9nbZamRVyUP-CuQI9fWjWBkeIeEQeY4utZkDs5Xg5NOC49tSqwo8KG-cp7r34yo/s400/DSC_0333.JPG" width="400" /></a></div><div style="text-align: center;"><b>Fava Aquadulce</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDIlNWy_s3lq13XrhsXHkvRqgswdgWbWypIov2UyNaqQeGSH_LrsacEEr80aJS2egaPSevm_LPs6O0sXiq1wsKw-L2cGX8NwFUolkXaKAWiu3QNJJzZ9nbjeo-zNFJbd-tPuIWWOmglQ/s1600/DSC_0329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDIlNWy_s3lq13XrhsXHkvRqgswdgWbWypIov2UyNaqQeGSH_LrsacEEr80aJS2egaPSevm_LPs6O0sXiq1wsKw-L2cGX8NwFUolkXaKAWiu3QNJJzZ9nbjeo-zNFJbd-tPuIWWOmglQ/s400/DSC_0329.JPG" width="400" /></a></div><div style="text-align: center;"><b>Super Sugar Snap Pea</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ7Q-qLflgcC6VFI7gGeZ1mu49QarkrSAbUFJxOC-Var-WwJIk1bZj5XrNkgB3tuGNl6-iOVKeIEfSq7UwEiNrh9SOqZvju6sn1_-cLoqaC7txW2S17FwkTE7HMmS86l4s5dDyfMlBeY/s1600/DSC_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ7Q-qLflgcC6VFI7gGeZ1mu49QarkrSAbUFJxOC-Var-WwJIk1bZj5XrNkgB3tuGNl6-iOVKeIEfSq7UwEiNrh9SOqZvju6sn1_-cLoqaC7txW2S17FwkTE7HMmS86l4s5dDyfMlBeY/s400/DSC_0307.JPG" width="400" /></a></div><div style="text-align: center;"><b>"Anelino di Trento" Beans</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcUBsOJZ3Wa6nIJvzdmgRDF0ShjWuxAZlbDWmYiwsPWicBvgWKAn8h5MspSwRhjDFvyJJIw0hMPBNcVIZ1cLhTCK6F9yW5rTnjCNYBE5qy4qkMZKBi_xmra27cxSsuRmpkn1cg33mgxY/s1600/DSC_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcUBsOJZ3Wa6nIJvzdmgRDF0ShjWuxAZlbDWmYiwsPWicBvgWKAn8h5MspSwRhjDFvyJJIw0hMPBNcVIZ1cLhTCK6F9yW5rTnjCNYBE5qy4qkMZKBi_xmra27cxSsuRmpkn1cg33mgxY/s400/DSC_0320.JPG" width="267" /></a></div><div style="text-align: center;"><b>Fennel Florence Finocchio</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0CBGiVXjyXJnUP0PCYUlBy_54xbx50Fr8a0O4oI5Dh2mCJIvxPDwfQMdmbCiJERFAVI7QYwQizAJxsbJlaKZ98_nF03wZRq2SJxZ34M2YCP5RFbXsPe06hcIm7Azfc6rknhu5lW5f60/s1600/DSC_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0CBGiVXjyXJnUP0PCYUlBy_54xbx50Fr8a0O4oI5Dh2mCJIvxPDwfQMdmbCiJERFAVI7QYwQizAJxsbJlaKZ98_nF03wZRq2SJxZ34M2YCP5RFbXsPe06hcIm7Azfc6rknhu5lW5f60/s400/DSC_0301.JPG" width="400" /></a></div><div style="text-align: center;"><b>Burpee's Stringless Beans</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4MCCaI8AJmflrB3p4-v8bP9rGieN7EJyKGjMtNX0HNUXOxLtDPZYSmsMMamUGCi58WFK3DcPWzIsAz0JUsw6WPN8n0UVD6VZdfuJnnNp4wjzo9OKXPHPEh9ZVP3ckEQGShLDQJtUwLw/s1600/DSC_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4MCCaI8AJmflrB3p4-v8bP9rGieN7EJyKGjMtNX0HNUXOxLtDPZYSmsMMamUGCi58WFK3DcPWzIsAz0JUsw6WPN8n0UVD6VZdfuJnnNp4wjzo9OKXPHPEh9ZVP3ckEQGShLDQJtUwLw/s400/DSC_0316.JPG" width="267" /></a></div><div style="text-align: center;"><b>Bull's Blood Beet Greens</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCnm8ZA8evScC9SZShMEfYwhuekpy5fH3fY_2yf-Go1YJNBdxdig1P6Q3Y84mNA4G-Nt-6PU-MrEGKQSTVNiNvB2Dc10UeqbMIDVCQi09PoSLNLYCWJdcSDK4CAxZgzcOZkIOvsfwIV8/s1600/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCnm8ZA8evScC9SZShMEfYwhuekpy5fH3fY_2yf-Go1YJNBdxdig1P6Q3Y84mNA4G-Nt-6PU-MrEGKQSTVNiNvB2Dc10UeqbMIDVCQi09PoSLNLYCWJdcSDK4CAxZgzcOZkIOvsfwIV8/s400/DSC_0299.JPG" width="400" /></a></div><div style="text-align: center;"><b>"Sugary" Tomatoes</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCofXUOYmYoTK6scnwd2hVn_XQVy7SOLAMgknG4vN4s0z7QQGXUe_J4J61irv5v2I0CkNbnmZFKFfpFdzB0gkTT71hAOTnxhVMuQxtqzOifROLKPL_hxqTAVlwNzz_tg5k03Q-XVSgkBo/s1600/DSC_0295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCofXUOYmYoTK6scnwd2hVn_XQVy7SOLAMgknG4vN4s0z7QQGXUe_J4J61irv5v2I0CkNbnmZFKFfpFdzB0gkTT71hAOTnxhVMuQxtqzOifROLKPL_hxqTAVlwNzz_tg5k03Q-XVSgkBo/s400/DSC_0295.JPG" width="400" /></a></div><div style="text-align: center;"><b>"Matt's Wild Cherry" Tomatoes</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1tJzHwwF7OGKJc1cVo-VMWN1JOazC07u7Q9fO11eajomq1Het2MwvARjycgkX-pGmujaEkZPxf0P29LF5mh9JZ_RRsMu0EF1gg_Y8YY2MW_eN9BkLQUagEiY2GdzFnul4qiK3uIS3Zw/s1600/DSC_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1tJzHwwF7OGKJc1cVo-VMWN1JOazC07u7Q9fO11eajomq1Het2MwvARjycgkX-pGmujaEkZPxf0P29LF5mh9JZ_RRsMu0EF1gg_Y8YY2MW_eN9BkLQUagEiY2GdzFnul4qiK3uIS3Zw/s400/DSC_0297.JPG" width="400" /></a></div><div style="text-align: center;"><b>"Ping Pong" Tomatoes</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItKAskoobBQYLVRCfAan538kZ3W8UMucG7VCcDjRMseWSFIiBG-6gRrBbbLBgU_T2ACPfJFo0oSeP0dKUrpkkc5a1M-EYM9yF4Zt0hIt9ziB6edS5Ir9creP8G5G5X6irFk4OvXhGjzM/s1600/DSC_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItKAskoobBQYLVRCfAan538kZ3W8UMucG7VCcDjRMseWSFIiBG-6gRrBbbLBgU_T2ACPfJFo0oSeP0dKUrpkkc5a1M-EYM9yF4Zt0hIt9ziB6edS5Ir9creP8G5G5X6irFk4OvXhGjzM/s400/DSC_0337.JPG" width="267" /></a></div><div style="text-align: center;"><b>Lima Bean Jackson Wonder Seedling</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvDHJzS-D7JXZ-ZZ_TXEMP_ljz0_VNkaaMLkr1MYY1HqVyocGPmMGXUdN4q-P2_erZGzn-3I8XCb3sAR7p_0ul1wXpkYPoekXB3GGrZhyphenhyphenIzTVjRGqRZa_TdR7gDvGSfSLuFqCSUROjLQ/s1600/DSC_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvDHJzS-D7JXZ-ZZ_TXEMP_ljz0_VNkaaMLkr1MYY1HqVyocGPmMGXUdN4q-P2_erZGzn-3I8XCb3sAR7p_0ul1wXpkYPoekXB3GGrZhyphenhyphenIzTVjRGqRZa_TdR7gDvGSfSLuFqCSUROjLQ/s400/DSC_0311.JPG" width="400" /></a></div><div style="text-align: center;"><b>Radicchio Castelfranco</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3N0yiFW-Hy87c_WsCCmnWAg6IjlRPIz94LPuUXQmMMEfmMe2G2faJaT1wKBi2JhFKx0mb3b1V50Vpgbv2DTW61bU4N9mVH3GFBNxcHr3NzA-pLIdTYcoYA5T2zYSTIXG5qvEWNSwBjy4/s1600/DSC_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3N0yiFW-Hy87c_WsCCmnWAg6IjlRPIz94LPuUXQmMMEfmMe2G2faJaT1wKBi2JhFKx0mb3b1V50Vpgbv2DTW61bU4N9mVH3GFBNxcHr3NzA-pLIdTYcoYA5T2zYSTIXG5qvEWNSwBjy4/s320/DSC_0341.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b>Adzuki (Azuki) Bean Seedling</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm49ydMXG7Tmz0ueTViTHmyFty45bhvmDxk_G2934xL-HzYhjo9BMYHTIcHR9tohRLLnk0ZJ_Y3JOeK1oT3WaIHXo1yWPXH9l51JsqUaZQJiVPN4lLR39gRg7fg_GHOyNJM8Bvz7VXlZo/s1600/DSC_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm49ydMXG7Tmz0ueTViTHmyFty45bhvmDxk_G2934xL-HzYhjo9BMYHTIcHR9tohRLLnk0ZJ_Y3JOeK1oT3WaIHXo1yWPXH9l51JsqUaZQJiVPN4lLR39gRg7fg_GHOyNJM8Bvz7VXlZo/s400/DSC_0326.JPG" width="267" /></a></div><div style="text-align: center;"><b>Cauliflower Snowball Self-Blanching</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oBfnL72Q6y7TCdpFRpffQmAsKYv-fNJxrg5gdDAMuymnW0bmBNebHn6PLnZGOaM9ETk9WWC7pFTSBtyn5tZp4EZAPp_0m4jKk9D5_7Xzb60lvmzFNClQDc32_bb4ckQgPEnnWtPGORQ/s1600/DSC_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oBfnL72Q6y7TCdpFRpffQmAsKYv-fNJxrg5gdDAMuymnW0bmBNebHn6PLnZGOaM9ETk9WWC7pFTSBtyn5tZp4EZAPp_0m4jKk9D5_7Xzb60lvmzFNClQDc32_bb4ckQgPEnnWtPGORQ/s400/DSC_0312.JPG" width="267" /></a></div><div style="text-align: center;"><b>Row of Young Batavian Escarole</b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUPLXem8dTd48NbDcSa_PAXdiFlkumfDzYxLe04KIyExQA8qFPpe_a60qhLcYgJRXbCbyl6XPZl74Sr7TMg66CzNBb-PvX0K6clu0csiDY3rF3QbfCGZxFLWpqBE5yxz1tggpMDVCI8s/s1600/DSC_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUPLXem8dTd48NbDcSa_PAXdiFlkumfDzYxLe04KIyExQA8qFPpe_a60qhLcYgJRXbCbyl6XPZl74Sr7TMg66CzNBb-PvX0K6clu0csiDY3rF3QbfCGZxFLWpqBE5yxz1tggpMDVCI8s/s400/DSC_0331.JPG" width="267" /></a></b></div><div style="text-align: center;"><b>Escarole Batavian Starting to Flower</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitC-fM295O9Krp42MqDhAKHDJWPxwjpCB5LugNEyg208GNFqkhSupnYYLVshGn1Lo4MFzcygpQPE352u6lCeruBkcEhyphenhyphenMW6oBN4lMjwZnW9Tiw784Vc3Pd4JiOV6ctQuOo6tRjDq3xYs/s1600/DSC_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitC-fM295O9Krp42MqDhAKHDJWPxwjpCB5LugNEyg208GNFqkhSupnYYLVshGn1Lo4MFzcygpQPE352u6lCeruBkcEhyphenhyphenMW6oBN4lMjwZnW9Tiw784Vc3Pd4JiOV6ctQuOo6tRjDq3xYs/s400/DSC_0310.JPG" width="267" /></a></div><div style="text-align: center;"><b>Puntarelle Flowering, with Clematis </b></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2251576136348388212.post-69215631332977777092010-05-01T00:06:00.001-05:002010-05-01T07:50:51.317-05:00Get Growing in May<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b3rY3nkBh7_vV_sbQzHR2oVNigBFLefWQDdWfP_pb9wNe33Jbd6HH7mj0PBDsVzOmKKBy4OnqUZwp86wFHzrqlb0DZrzoeB9ei4OKOjR1Sr2eh226296HvUcfpoSaPpPT6Zlae6EL8k/s1600/Get+Growing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b3rY3nkBh7_vV_sbQzHR2oVNigBFLefWQDdWfP_pb9wNe33Jbd6HH7mj0PBDsVzOmKKBy4OnqUZwp86wFHzrqlb0DZrzoeB9ei4OKOjR1Sr2eh226296HvUcfpoSaPpPT6Zlae6EL8k/s400/Get+Growing.jpg" width="400" /></a></div><span style="font-size: large;"><b>Get Growing</b></span><br />
<br />
Welcome to our sixth <b>Get Growing</b> entry. This series will span 12 months, and is designed to help aspiring vegetable gardeners get out of the kitchen and into the garden. On the first of each month, we will discuss one garden project for the novice vegetable gardener. Because we are located in Houston, Texas, our growing conditions differ from many parts of the English-speaking world. To help guide gardeners in cooler climates, our <b>Get Growing</b> partner is Daphne of <a href="http://daphnesdandelions.blogspot.com/">Daphne's Dandelions</a>. Daphne gardens in Boston, and she will be providing monthly advice for Northern gardeners (although her excellent site is a wonderful resource for gardeners everywhere). For Get Growing in May, Daphne discusses <a href="http://daphnesdandelions.blogspot.com/2010/05/get-growing-in-may.html">starting summer vegetables and growing tomatoes</a>. Regardless of where you live, her advice is invaluable.<br />
<br />
<span style="font-size: large;"><b>Zone 9 in May</b></span><br />
<br />
In Zone 9, the temperatures start heating up in May. Here in Houston, the average highs for May are over 90° and it won't start to cool off until October. While most of our fall vegetables are on the way to the compost pile, our favorite summer vegetables are thriving right now. This includes tomatoes, eggplant, basil and chile peppers. Our snap bean plants are loaded with flowers and tiny beans, and the cucumbers and melons are filling in. Seeds that can be started this month include succession crops of snap and pole beans, arugula and other year-round greens such as mizuna and senposai, and cucumbers. Sweet potatoes, lima beans, winter squash, melons and corn can also be started in May.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWOBaH7yJL8H2CFDltfaXXIglUC52jzjUs00fmk2hHBn4_O6j1qEb6vIuLNMWqUahVmKvc1kIw7VQhYcgKI_TkFIrYhMdC-Oz2nVRn4NqQ_D-6-Q1EshRtWc0CX-CC_bzqMgCo5hNMSE/s1600/Edamame+Taiwame.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWOBaH7yJL8H2CFDltfaXXIglUC52jzjUs00fmk2hHBn4_O6j1qEb6vIuLNMWqUahVmKvc1kIw7VQhYcgKI_TkFIrYhMdC-Oz2nVRn4NqQ_D-6-Q1EshRtWc0CX-CC_bzqMgCo5hNMSE/s400/Edamame+Taiwame.JPG" width="267" /></a></div><span style="font-size: large;"><b>Growing Edamame (Soybeans) </b></span><br />
<br />
Another crop to consider for your Zone 9 garden is edamame or soybeans. These plants love the heat, are low-maintenance, and extremely productive. Edamame are in the legume family, which means the plants improve the soil, a significant benefit for an organic vegetable garden. In fact, soybeans are so beneficial that many organic growers plant soybeans as a green manure to add nutrients and organic matter in the off-season. This makes soybeans an excellent choice to grow alongside heavy feeders such as corn and tomatoes that are part of the summer vegetable garden.<br />
<br />
Growing soybeans could not be easier. The seeds are large and forgiving, and should be planted an inch or so deep in full sun. Plant about 6 inches apart in rows, and be prepared to stake the plants depending on the variety you select. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgiUGO-9Y3XfWzvFNOGpoH5Oe5bUFltx79KVoW5__J2KvBsI3hwhfUukuGc2WbgWq2LcFVRGwmYf3OwZWDapEcgiz3Sd5dJqJ-fmdfGz-BJZK-G9mmc-GXGt2avz8Uvb7b4MKuQymWJc/s1600/Edamame+Moon+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgiUGO-9Y3XfWzvFNOGpoH5Oe5bUFltx79KVoW5__J2KvBsI3hwhfUukuGc2WbgWq2LcFVRGwmYf3OwZWDapEcgiz3Sd5dJqJ-fmdfGz-BJZK-G9mmc-GXGt2avz8Uvb7b4MKuQymWJc/s400/Edamame+Moon+Cake.JPG" width="400" /></a></div>Our favorite soybean is "Moon Cake" from <a href="http://www.southernexposure.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=11601&Category_Code=BEAN">Southern Exposure</a>. These plants grow over three feet tall, and eventually need support, especially when loaded with pods. The beans are extremely tasty, and many of the pods include three big, fat soybeans making for an abundant harvest.<br />
<br />
For more exotic soybeans, try "Black Jet" from <a href="http://www.johnnyseeds.com/p-7396-black-jet.aspx">Johnny's</a>, a black soybean that matures early, is extremely productive, and loaded with flavor. Another great choice is "Kouri" from <a href="http://www.kitazawaseed.com/seed_272-8.html">Kitazawa</a>, a brown-seeded soybean that is prized in Japan for its sweet, nutty flavor. We're growing both of these edamame varieties for the first time this year, so check back for reports as our plants mature.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiAjxt_ZdYffMClYqicZeHVayPr-E9JHYj6uppQeYmv8KukFeNHQaZCZTMjjthOM1P4j7WvskwMkmFmKpdBB7s1-2ySAubPLWkQD3I_MnTpGAelw_5dubSR7rLhZcK1j0-1ZUMVVv9Ew/s1600/Edamame+Moon+Cake+Octo+2009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiAjxt_ZdYffMClYqicZeHVayPr-E9JHYj6uppQeYmv8KukFeNHQaZCZTMjjthOM1P4j7WvskwMkmFmKpdBB7s1-2ySAubPLWkQD3I_MnTpGAelw_5dubSR7rLhZcK1j0-1ZUMVVv9Ew/s400/Edamame+Moon+Cake+Octo+2009.JPG" width="400" /></a></div><br />
<span style="font-size: large;"><b>Why Grow Edamame</b></span><br />
<br />
Edamame are not only good for the garden, but also one of the super foods that should be a part of any healthy diet. Soybeans are a complete protein, containing all the essential amino acids. They are rich in omega-3 fat, calcium, iron, folate, B-vitamins, and isoflavones (which are found only in soy). They are also an extremely versatile vegetable in the kitchen; while they are prominently featured in many Asian recipes, edamame work in most recipes calling for peas, beans, chickpeas or limas.<br />
<br />
Soybeans are readily available frozen, either shelled or in their pods, but it is not easy to find fresh soybeans at the market. Freshly picked soybeans are reputed to be the healthiest option, and, like most organic vegetables fresh from the garden, the taste is far superior. In Japan, fresh edamame are considered such a delicacy that they are eaten raw, straight from the pod. Our fresh edamame were so delicious last summer that our 9-year old became passionate about growing, harvesting and eating soybeans. Thanks to him, we couldn't grow enough to keep up with demand in our household. Add in how easy they are to grow, their versatility in the kitchen, the significant health benefits of eating soybeans, the fact that these plants love our Zone 9 blistering heat, and the soil benefits of growing soybeans, and you'll see why we love edamame for the summer vegetable garden.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4plIL0JKCMC5HlZFGPJNiXXXilECDKGpBIvm683TEFcyv3SKPj-pPBcF55jXtEb2Xxcuyx9bjaByjHBTMrPsy4k83cf2KyofQwh2IF3l5jQVxIaZeRRqzCweZN-gwPXKlhPuZ3d9I2g/s1600/Edamame+Moon+Cake+Oct+2009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4plIL0JKCMC5HlZFGPJNiXXXilECDKGpBIvm683TEFcyv3SKPj-pPBcF55jXtEb2Xxcuyx9bjaByjHBTMrPsy4k83cf2KyofQwh2IF3l5jQVxIaZeRRqzCweZN-gwPXKlhPuZ3d9I2g/s400/Edamame+Moon+Cake+Oct+2009.JPG" width="267" /></a></div><br />
<span style="font-size: large;"><b>Other Posts in the Get Growing Series</b></span><br />
<br />
<a href="http://vegetablematter.blogspot.com/2009/11/get-growing-in-december.html">Determining Your Gardening Zone and Growing Peas </a><br />
<a href="http://daphnesdandelions.blogspot.com/2009/12/get-growing-in-december.html">Garden Planning, Planting Methods and Seed Selection </a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/get-growing-in-january.html">Growing Lettuce </a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/01/get-growing-in-january.html">Starting Seeds Indoors </a><br />
<a href="http://vegetablematter.blogspot.com/2010/02/get-growing-in-february.html">Growing Tomatoes</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/02/get-growing-in-february.html">Compost: What is It, How to Make it, How to Use It </a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/get-growing-in-march.html">Growing Snap Beans</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/03/get-growing-in-march.html">Spinach, Row Covers and Peas</a><br />
<a href="http://vegetablematter.blogspot.com/2010/04/get-growing-in-april.html">Growing Eggplant</a><br />
<a href="http://daphnesdandelions.blogspot.com/2010/04/get-growing-in-april.html">Growing Brassicas</a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2251576136348388212.post-18469231504860877272010-04-29T06:46:00.006-05:002010-04-30T10:23:26.690-05:00Swiss Chard Rib Gratin with Pine Nuts and Parmesan<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4XSrxkW4uqmAd7n3GUyfqAdthNYMUfwyGGswTQ64pRsg_P_f7KLGQU2uTEuxngV-UXmrsrbWJBXfC8Cp_TSebefQNlutI3NmFKBWIpVFrtY63p1zATwFTsIRarRcIXwYjPFutrDumKM/s1600/Swiss+Chard+Rib+Gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4XSrxkW4uqmAd7n3GUyfqAdthNYMUfwyGGswTQ64pRsg_P_f7KLGQU2uTEuxngV-UXmrsrbWJBXfC8Cp_TSebefQNlutI3NmFKBWIpVFrtY63p1zATwFTsIRarRcIXwYjPFutrDumKM/s400/Swiss+Chard+Rib+Gratin.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">An easy way to enhance flavor when cooking with vegetables or grains is to use vegetable broth instead of water. This technique works wonders whether you're making a soup, cooking grains like couscous, farro, bulgur or arborio rice, or braising vegetables. The broth adds depth and flavor without adding fat, acting as a natural flavor enhancer. Grains cooked with vegetable broth become rich and distinctive, and soups do not miss the standard chicken broth when vegetable broth is used instead. We always keep vegetable broth on hand because it is such an easy, effective way to intensify flavor. The next time a recipe calls for cooking a vegetable or grain in water, try using broth instead to boost the flavor dramatically.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In this recipe, vegetable broth turns Swiss chard ribs into a rich and complex gratin. The ribs, which are normally discarded in favor of the leaves, take center stage here. Working with the ribs is a bit time-consuming, perhaps the reason the leaves are often preferred. But the delightful results may make you regret all the Swiss chard ribs you've discarded in the past. The dense texture of the ribs combines with the cheese and pine nuts to create a hearty and filling dish. They also keep their intense red color, making for a dish that is both beautiful and satisfying. This is vegetarian comfort food at its best.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcpBiCFDSkWuWdhtCzMHKLr1Xr_oNHxwfOUcehm3cxnzu8Zt5fFAm0Fe8fr5rbV2GNcNfjLp9O95t_Sla9VN8lmgOBUEVTy8kMa88Uj4fzSv7vu45wLTwKGpdSE32xv_nN_8kY7PS5LY/s1600/Swiss+Chard+Rib+Gratin+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcpBiCFDSkWuWdhtCzMHKLr1Xr_oNHxwfOUcehm3cxnzu8Zt5fFAm0Fe8fr5rbV2GNcNfjLp9O95t_Sla9VN8lmgOBUEVTy8kMa88Uj4fzSv7vu45wLTwKGpdSE32xv_nN_8kY7PS5LY/s400/Swiss+Chard+Rib+Gratin+close+up.jpg" width="400" /></a></div><span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Swiss Chard Rib Gratin with Pine Nuts and Parmesan</span></b></span><br />
<br />
<b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b><br />
<span style="font-family: trebuchet ms,sans-serif;">4 lbs Swiss chard, washed and leaves removed, </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> leaving about 2 lbs of ribs (use leaves </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> for another recipe)<br />
1 lemon<br />
1/4 cup pine nuts<br />
2 cup vegetable stock<br />
1 cup parmesan, grated<br />
1/4 cup celery leaves, minced<br />
1/2 cup parmesan, cut into small cubes<br />
1/4 cup basil, cut into thin strips<br />
<br />
<b>Procedure</b></span><br />
<ol><li style="font-family: trebuchet ms,sans-serif;">Preheat oven to 450° and place rack on highest row of oven.</li>
<li style="font-family: trebuchet ms,sans-serif;">Fill a large bowl with cold water. Cut lemon in half, then juice and add lemon halves and juice to bowl of water.</li>
<li style="font-family: trebuchet ms,sans-serif;">Cut Swiss chard ribs crosswise (against the grain, like chopping celery) into thin, even slices. Add these slices to the lemon water.</li>
<li style="font-family: trebuchet ms,sans-serif;">Toast pine nuts in a small, dry skillet over low heat, shaking regularly, until evenly browned and fragrant, about 2 minutes. Remove from heat and set aside.</li>
<li style="font-family: trebuchet ms,sans-serif;">Drain Swiss chard ribs and place in a large saucepan with the vegetable stock. Cook, covered, over moderate heat until tender, about 10 minutes. Remove Swiss chard from liquid and place in a pyrex dish. Discard the liquid. Cover the ribs with the grated cheese and bake until the cheese is golden and bubbly, 5 to 7 minutes. </li>
<li><span style="font-family: trebuchet ms,sans-serif;">Remove from oven and sprinkle with celery, pine nuts, cubed cheese and basil. Return to oven until cheese and pine nuts are browned, 4 to 6 more minutes.</span></li>
</ol><a href="https://sites.google.com/site/vegetablematterrecipes/swiss-chard-rib-gratin-with-pine-nuts-and-parmesan">Printable Recipe</a><br />
<i><b><br />
</b></i><br />
<i><b>Other Vegetable Matter recipes using vegetable broth to enhance flavor include:</b></i><br />
<a href="http://vegetablematter.blogspot.com/2010/04/fresh-chickpeas-with-couscous-grains.html">Fresh Chickpeas with Couscous, Grains and Haloumi</a><br />
<a href="http://vegetablematter.blogspot.com/2009/10/brothy-mediterranean-lima-beans.html">Brothy Meditteranean Lima Beans</a><br />
<a href="http://vegetablematter.blogspot.com/2010/01/fresh-chickpea-bulgur-and-mint-pilaf.html">Fresh Chickpea, Bulgur and Mint Pilaf</a><br />
<a href="http://vegetablematter.blogspot.com/2010/02/granny-smith-apple-risotto.html">Granny Smith Apple Risotto </a><br />
<a href="http://vegetablematter.blogspot.com/2009/12/chickpea-and-lentil-pilaf.html">Chickpea and Lentil Pilaf</a><br />
<a href="http://vegetablematter.blogspot.com/2010/03/arancini-with-fresh-mozzarella-petit.html">Arancini with Fresh Mozzarella, Petit Pois and Toasted Pistachio</a><br />
<a href="http://vegetablematter.blogspot.com/2009/11/italian-breakfast-chickpeas.html">Italian Breakfast Chickpeas</a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2251576136348388212.post-28798847371651377112010-04-28T08:26:00.019-05:002010-04-28T12:02:52.146-05:00Salad with Dandelion Greens, Ricotta Salata and Toasted Almonds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1MZXtvJ2oYpMnDBYAQwk_u8hUVbXAMfx5qqkMGsdvbQ2JguZoqYiUF5psfa8W9rK_WP0xNz5nMfzqnwyxY1TEZyHF4TjBcv7zscW1HFPJBB69peGlmtWJJJ_S_LuVpIpz7qSJnzEECE/s1600/Ricotta+Salata+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1MZXtvJ2oYpMnDBYAQwk_u8hUVbXAMfx5qqkMGsdvbQ2JguZoqYiUF5psfa8W9rK_WP0xNz5nMfzqnwyxY1TEZyHF4TjBcv7zscW1HFPJBB69peGlmtWJJJ_S_LuVpIpz7qSJnzEECE/s400/Ricotta+Salata+Salad.jpg" width="400" /></a></div>Bitter greens with tangy, salty cheese and toasted almonds combine for a salad packed with complex flavors. This is a Lidia Bastianich recipe based on a traditional Italian salad. Italian Dandelion plants have proved truly remarkable, surviving hot and cold equally well with no pest problems and an amazing ability to quickly recover after being harvested. The greens have a distinct bitter flavor that identifies Italian dandelions as a member of the chicory family, which includes favorites such as escarole, endive and radicchio as well as chicories more difficult to find in the U.S. such as Puntarelle and Barba di Cappuccino. Italian cuisine has a unique appreciation for all these bitter greens, and this dandelion green salad gets it just right.<br />
<br />
Ricotta Salata is an Italian sheep's milk cheese. The cheese, sometimes called dried ricotta, is pressed and dried before it is aged, giving the cheese an unusual, almost spongy texture and concentrating the salty, tangy flavor. This bright-white cheese is fairly dense but still soft, and is wonderful with salads, pastas and even flatbreads. To create perfect shavings, chill the cheese well first and then use a vegetable peeler.<br />
<h3 align="left" dir="ltr" id="sites-page-title-header" xmlns="http://www.w3.org/1999/xhtml"><span id="sites-page-title">Salad with Dandelion Greens, Ricotta Salata and Toasted Almonds</span><span id="sites-page-title"> </span></h3><div style="font-family: trebuchet ms,sans-serif;"><i><b></b></i></div><span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Ingredients</span></b></span><br />
<br />
<span style="font-family: trebuchet ms,sans-serif;">1 lb freshly picked dandelion greens, washed, thick stems </span><br />
<span style="font-family: trebuchet ms,sans-serif;"> removed, and roughly chopped</span><br />
<span style="font-family: trebuchet ms,sans-serif;">6 Tbs olive oil</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 cup almond slivers</span><br />
<span style="font-family: trebuchet ms,sans-serif;">2 Tbs red-wine vinegar</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1 tsp honey</span><br />
<span style="font-family: trebuchet ms,sans-serif;"> Sea salt and black pepper to taste</span><br />
<span style="font-family: trebuchet ms,sans-serif;">1/4 lb ricotta salata, shaved when cold using a vegetable peeler</span><br />
<br />
<span style="font-size: medium;"><b><span style="font-family: trebuchet ms,sans-serif;">Procedure</span></b></span><br />
<ol style="font-family: trebuchet ms,sans-serif;"><li>Heat oven to 350° and spread almond slivers on a sheet pan. Toast until golden and fragrant, 5 - 10 minutes. Remove from oven and set aside, turn off oven.</li>
<li>Combine olive oil, 2 Tbs almond slivers, vinegar and honey in food processor or blender until smooth. Season with salt and pepper. </li>
<li>Toss dandelion greens with dressing, season again with salt and pepper. Top with remaining almonds and ricotta salata.</li>
</ol><br />
<a href="https://sites.google.com/site/vegetablematterrecipes/salad-with-dandelion-greens-ricotta-salata-and-toasted-almonds">Printable Recipe</a>Unknownnoreply@blogger.com3