Vegetable Matter

BMC Italian Flag Flower Arrangement

2011-03-01T14:46:00.000-06:00

Get Growing in August

2010-08-01T06:42:00.001-05:00

Get Growing

Welcome to our ninth Get Growing 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 Get Growing partner is Daphne of Daphne's Dandelions. 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.

Zone 9 in August

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.

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.

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.

Other several warm weather vegetables that can be started now include snap beans, tomatoes and bush lima beans.

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.

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.

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.

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.

Other Posts in the Get Growing Series

Determining Your Gardening Zone and Growing Peas
Garden Planning, Planting Methods and Seed Selection
Growing Lettuce
Starting Seeds Indoors
Growing Tomatoes
Compost: What is It, How to Make it, How to Use It
Growing Snap Beans
Spinach, Row Covers and Peas
Growing Eggplant

Growing Brassicas

Growing Spring Vegetables and Tomatoes

Growing Edamame (Soybeans)
Fall Transplants for the Northeast and Fighting Diseases

Get Growing in July

2010-07-01T05:33:00.020-05:00

Get Growing

Welcome to our eighth Get Growing 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 Get Growing partner is Daphne of Daphne's Dandelions. 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 insect control. Regardless of where you live, her advice is invaluable.

Zone 9 in July

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.

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?

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.

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.

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.

Growing Brassicas

Growing Spring Vegetables and Tomatoes

Growing Edamame (Soybeans)
Fall Transplants for the Northeast and Fighting Diseases

Growing Lima Beans

Double Apple Bundt Cake

2010-06-28T06:07:00.000-05:00

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.

Double Apple Bundt Cake

Ingredients

1 cup butter, room temp

2 cups sugar

5 eggs

1 1/2 tsp vanilla

2 tsp lemon zest

3 cups unbleached A.P. flour

1 1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ginger

1 1/2 cup homestyle applesauce with cinnamon and brown sugar

2 granny smith apples, peeled and diced

Procedure

Preheat oven to 300° convection (350° conventional), place shelf in middle of oven.
Butter and flour bundt pan.
Combine dry and set aside.
Cream butter and sugar. Add eggs one at a time, mixing well and scraping bowl each time.
Add lemon zest and vanilla and combine well.
Alternate between adding dry and apple sauce, starting and finishing with dry.
Fold in diced apples, then fill bundt pan.
Bake until done through to center and cake is golden brown, 80 minutes in our oven.
Cool on rack completely, then remove from pan. Serve at room temperature.

Tofu with Swiss Chard, Kale and Yogurt Sauce

2010-06-25T06:07:00.000-05:00

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.

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.

Tofu with Swiss Chard, Kale and Yogurt Sauce

Ingredients

3/4          lb            extra-firm tofu
                              peanut oil
2             cups         jasmine rice
1                            red pepper
1              lb            Swiss chard, stems removed and choped
1              lb            Lacinato kale, stems removed and chopped
2             Tbs         olive oil
2              cloves     garlic, minced
1              cup         Greek-style non-fat or low-fat yogurt
1/4           cup         tahini
3              Tbs         fresh lemon juice
3              cloves      garlic, minced
1              Tbs          olive oil
1/4           tsp          crushed red pepper
1               Tbs         flat-leaf parsley, chopped

Procedure

Cook rice.
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.
Heat peanut oil over medium high heat, then fry tofu until golden brown. Flip and repeat. When cooked, remove from pan and set aside.
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.
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.
In a mixing bowl, combine yogurt, tahini, lemon juice and 3 minced garlic cloves. Season with sea salt, then set aside.
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.
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.

Printable Recipe

Cherry Tomato and Aged Gouda Quesadilla

2010-06-23T05:51:00.005-05:00

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.

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).

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.

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.

Cherry Tomato and Gouda Quesadilla

Ingredients

2         cups           cherry tomatoes, cut in half
1/2      cup             aged gouda cheese, diced
1/4      cup             cilantro, chopped
2         Tbs             basil, chopped
2         Tbs             chives, chopped
                            sea salt and black pepper
4                           corn tortillas

Procedure

Combine tomatoes, cheese, cilantro, basil and chives. Season with salt and pepper.
Sandwich half of the mixture in between 2 tortillas. Repeat with remaining filling.
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.

Printable Recipe

*Other Quesadilla recipes from Vegetable Matter:
Chinese Kale Quesadilla
Butternut Squash, Jalapeno and Feta Quesadilla
Swiss Chard and Queso Fresco Quesadilla

Honeyed Snap Beans with Roasted Corn and Radish

2010-06-21T06:04:00.001-05:00

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.

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.

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.

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.

Honeyed Snap Beans with Roasted Corn and Radish

Ingredients

Dressing

2          Tbs           fresh lime juice
1                          jalapeno, seeded and coarsely chopped
1 1/2     tsp           honey
1/4        tsp           cumin
1/4        cup          vegetable oil
                            kosher salt and black pepper

Roasted Corn and Radish

4           cups         fresh corn kernels
2                        medium radishes, sliced into thin rounds
1 1/2     Tbs          olive oil
1/2        tsp           sea salt
1/4        tsp           black pepper

Green Beans

1           lb           green beans, stems removed
1           Tbs         olive oil
1           tsp          butter
1/8        cup         parsley, coarsely chopped
1/4                      small red onion, thinly sliced

Procedure

Preheat oven to 425°.
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.
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.
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.
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.
In same pan, caramelize onions over medium. Add to corn and beans, then toss with the dressing. Season with salt and pepper to taste.

Printable Recipe

Kolaches in Texas

2010-06-18T05:41:00.007-05:00

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 golf camp 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.

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 Kolache Factory and Old Towne Kolaches. Although extremely popular for breakfast here in Houston, these mass-produced kolaches have never caught our fancy.

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 -- Zamykal Kolaches. 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.

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.

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 Czech recipe from Texas Monthly. We particularly like these kolaches with a peach filling, perfect for this time of year here in Texas.

Texas Peach Cobbler

2010-06-16T06:06:00.003-05:00

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.

Kenny gave us a big bag of peaches from Rhew Orchards 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 strawberry cobbler, blackberry cobbler, and rhubarb-strawberry cobbler. 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.

Texas Peach Cobbler

Ingredients

Filling

6    cups        peaches, sliced
3            Tbs          unbleached A.P. flour
1/3       cup          sugar
1/8         tsp           cinnamon
                             pinch of salt

Topping

1 1/2            cup        unbleached A.P. flour
1/4               tsp         salt
1                  Tbs        baking powder
2                  Tbs        sugar (plus more to sprinkle on top)
4    Tbs    unsalted butter, cubed and kept cold
1      cup    heavy cream
   sugar for sprinkling

Procedure

Preheat oven to 350 for convection oven, or 375 for regular oven.
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).
Make topping. First, combine all dry ingredients. Then cut in the butter to resemble coarse meal using your fingers or a fork.
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.
Bake in oven until top is golden brown, about 40 minutes. If you used a glass pyrex, you will also see the fruit bubbling.
Serve warm topped with clotted cream, whipped cream or ice cream.
Leftovers refrigerate and re-heat well.

Printable Recipe

Merveille de Piemonte Beans with Sesame Dressing

2010-06-14T06:07:00.002-05:00

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.

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.

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.

Snap Beans with Sesame Dressing

Ingredients

1 lb snap beans, washed and trimmed

2 Tbs olive oil

1 tsp toasted sesame oil

1 Tbs rice wine vinegar

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp black pepper

2 Tbs sesame seeds, toasted

chopped cilantro or parsley for garnish

Procedure

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.
Combine remaining ingredients (except sesame seeds), then toss with the beans. Sprinkle seeds on top.

Get Growing in June

2010-06-01T06:05:00.005-05:00

Get Growing

Welcome to our seventh Get Growing 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 Get Growing partner is Daphne of Daphne's Dandelions. 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 fall transplants for the Northeast and fighting diseases. Regardless of where you live, her advice is invaluable.

Vegetables that Love the June Heat

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.

Lima (Butter) Beans

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.

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.

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.

Butter Bean Varieties

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.

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.

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.

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).

How to Grow Lima Beans

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.

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.

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.

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.

When to Harvest Butter Beans

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.

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.

How to Eat Butter Beans

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.

Good for You and They Taste Good

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.

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.

Growing Brassicas

Growing Spring Vegetables and Tomatoes

Growing Edamame (Soybeans)
Fall Transplants for the Northeast and Fighting Diseases

Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce

2010-05-26T06:08:00.009-05:00

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.

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.

Curried Green Beans and Roasted Cauliflower with Cilantro Yogurt Sauce
serves 2-4

Ingredients

Cilantro Yogurt Sauce

1            cup                non-fat Greek-style plain yogurt such as Fage
1            Tbs                fresh lemon juice
1/2          cup               cilantro, choped
1                                 garlic clove, minced

Curried Green Beans and Roasted Cauliflower

1             large             cauliflower head, cut into 1" florets
1                                 red onion, thinly sliced
1/4          cup               olive oil
1/2          lb                  green beans, cut into 2" pieces
1            Tbs                vegetable oil
2            slices             white sandwich bread, cubed
1            tsp                 Madras curry powder
                                   sea salt and black pepper

Procedure

Cilantro Yogurt Sauce

Combine all ingredients. Season with salt and pepper. Set aside.

Curried Green Beans and Roasted Cauliflower

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.
In same bowl, toss the beans with 1 Tbs olive oil and season with salt and pepper. Spread beans on another sheet pan.
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.
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.
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.
Serve vegetables while still warm, topped with the bread cubes and yogurt cilantro sauce on the side.

Printable Recipe

Pasta with Italian Dandelion Green Pesto, Roma Green Beans and Potatoes

2010-05-24T06:06:00.002-05:00

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.

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.

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.

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.

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.

Pasta with Italian Dandelion Green Pesto, Roma Green Beans and Potatoes
serves 2-4

Ingredients

Italian Dandelion Green Pesto

2 cups tightly packed, washed dandelion green leaves

12 large basil leaves

2 garlic cloves

1 cup toasted pine nuts

1/2 cup olive oil

1/3 cup parmesan, grated

1 Tbs creme fraiche

sea salt and black pepper

Pasta

1/2 lb Yukon gold potatoes, peeled, quartered and cut into 1/2" slices

1/2 lb green beans, preferably flat-pod, cut into 1" pieces

1 lb dry ribbon pasta such as fettucine

Procedure

Pesto

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.

Pasta

Boil large pot of water and add 5 or so tsp sea salt. Add potato slices and return to a boil.
As soon as water is boiling again, add pasta and beans and cook until pasta is done.
Drain, reserving 1 1/2 cups of the cooking liquid and set aside.
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.
Serve with more grated parmesan on top.

Printable Recipe

Swiss Chard Quesadilla with Queso Fresco and Green Onions

2010-05-21T06:05:00.003-05:00

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.

To fill the void, we introduced a small taco and quesadilla menu at Be-Wiched 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.

At home, we've been experimenting with creating quesadillas from the garden. We've made a quesadilla with Chinese kale, and another with butternut squash, feta and jalapeno.
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.

Swiss Chard Quesadilla with Queso Fresco and Green Onions

Ingredients

1            lb        Swiss chard
1 1/2     Tbs       green onion, chopped
1                      garlic clove, minced
2           Tbs      olive oil
1/2        tsp      sea salt
1/4        tsp      black pepper
1/3        cup     vegetable stock
1/2         cup    queso fresco, diced
4                     corn tortillas
                       olive oil for frying tortillas

Procedure

Cut the ribs and stems from the chard, and slice into thin slices. Chop the leaves.
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.
Add sliced chard stems, salt, and pepper and cook around four minutes.
Add chard leaves and stock, increase heat to medium, and cover. Cook, stirring occasionally, until leaves are tender, about 5 minutes.
Remove from heat.
Layer half the cheese and chard filling on a tortilla. Place another on top. Repeat for second quesadilla.
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.

Printable Recipe

Other Swiss Chard recipes from Vegetable Matter:
Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon
Swiss Chard Rib Gratin with Pine Nuts and Parmesan
Flatbread with Swiss Chard, Kale, Brown Butter and Ricotta Salata

Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton

2010-05-19T06:08:00.005-05:00

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.

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.

Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton

Ingredients

2           cup             escarole leaves, washed, stems removed and
                               coarsely chopped
2           cup             radicchio leaves, washed, stems removed and
                               coarsely chopped
1           cup             apple juice
1                           small fennel bulb, thinly sliced, about 1 1/4 cups
1                             Granny Smith apple, very thinly sliced
                               sea salt and black pepper
1           Tbs             olive oil, plus more for flatbread
1           Tbs             butter
3          oz               Stilton or other strong blue cheese, crumbled
                     (we used Neal's Yard Colston Basset Stilton)
1                             ball flatbread dough, at room temp for 5 minutes before rolling out
                               flour for rolling out dough and cornmeal for peel
Procedure

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.
Heat apple juice over medium high until it is reduced in volume to 1/3 cup.
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.
Add apples and apple juice and continue to cook until greens are very soft.
Remove from heat and leave in the pan to cool. Add the butter and toss together.
Roll out dough on a well-floured surface. Cover very lightly with olive oil.
Spread half the cheese over the dough, then add greens and apples. Top with remaining cheese, and sprinkle with sea salt and pepper.
Bake until bread is crispy and golden brown and cheese is well melted. Serve immediately.

Printable Recipe

Other Escarole recipes from Vegetable Matter:
Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini

Taleggio Melt with Escarole and Fig Jam

Salad of Bitter Italian Greens, Strawberries and Parmesan

Panini with Braised Escarole, Apples and Walnuts

Chinese Kale Quesadilla

2010-05-17T06:09:00.002-05:00

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".

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.

Chinese Kale Quesadilla

Ingredients
2    garlic cloves, minced
1         lb            Chinese kale, washed drained, thick stems removed,
                         leaves torn into small pieces
2         tsp    dark sesame oil
2         Tbs         vegetable stock or water
1 tsp          soy sauce
2         tsp          toasted sesame seeds, plus more for garnish
                         sea salt and black pepper
4                       corn tortillas
                         oil for pan

Procedure

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.
Cook until kale wilts, stirring occasionally, about 3 minutes. Add soy sauce and sesame seeds. Season with salt and pepper and remove from pan.
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.

Printable Recipe

Crispy Kale and Tofu with Brown Rice and Coconut

2010-05-14T06:04:00.012-05:00

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.*

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.

Crispy Lacinato Kale and Tofu with Brown Rice and Coconut

Ingredients

1            cup           short-grain brown rice
1/3         cup           olive oil
1            tsp            toasted sesame oil
2            Tbs           soy sauce
1    lbs            lacinato kale, washed, stems and
                             thick ribs removed, leaves chopped
1/2         cup          unsweetened coconut flakes
1/2         lb             extra-firm tofu, cut into 1/4" cubes
                             sea salt

Procedure

Preheat oven to 350° and place shelves in upper and lower thirds of oven.
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.
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.
Bake until crispy, about 25 minutes, stirring occasionally to cook evenly on all sides.
Remove from oven and toss mixture with remaining dressing and the cooked rice. Season with salt and serve warm.

Printable Recipe

Other kale recipes from Vegetable Matter:
Flatbread with Kale, Swiss Chard, Collards, Pine Nuts and Brown Butter
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese

*A few sites devoted to kale:
I Heart Kale
365 Days of Kale
Red Russian Kale

Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini

2010-05-12T06:04:00.006-05:00

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.

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.

Escarole Soup with Rice and Escarole Blue Cheese Crostini
soup recipe by Mark Bittman, NY Times; Vegetable Matter crostini recipe
serves 2-4

Ingredients

4             Tbs           olive oil
4                             garlic cloves, minced
5                             garlic cloves, thinly sliced
1/2          cup           onion, chopped
4             cups          escarole, washed and chopped
6            cups           vegetable stock
1/4          cup           arborio rice, or other short-grain rice
                               sea salt and black pepper
                               parmesan cheese
2-4                           slices sourdough or similar bread
                               strong, creamy blue cheese, crumbled

Procedure

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.
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.
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.
When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
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.

Printable Recipe

Other Escarole Recipes from Vegetable Matter:

Taleggio Melt with Escarole and Fig Jam

Panini with Braised Escarole, Apples and Walnuts

Salad of Bitter Italian Greens, Strawberries and Parmesan

Moroccan Carrot and Hummus Sandwich

2010-05-10T05:56:00.007-05:00

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).

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.

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.

Moroccan Carrot and Hummus Sandwich

makes 2 sandwiches, with extra hummus for other purposes

Ingredients

Moroccan Carrots

1/2 lb carrots, washed, peeled, green tops removed

1 Tbs olive oil, plus more for pan

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp sugar

1/8 tsp black pepper

1 garlic clove, sliced very thinly

pinch of cayenne pepper

1 Tbs white wine vinegar

Hummus

1 can (15 oz) chickpeas, drained and rinsed

1 Tbs cumin

juice of 2 1/2 to 3 lemons

3 garlic cloves, crushed

5 Tbs tahini

sea salt and black pepper

Sandwich

4 slices sourdough or similar bread

1/4 English cucumber, sliced into 1/8" rounds

1/8 lb ricotta salata, crumbled

Procedure

Moroccan Carrots

Place carrots in large pot of cold water. Bring to a boil, cooking until slightly tender but not too soft, about 15 minutes.
Drain and run under cold water to stop the cooking process.
When cool, slice diagonally into 1/4"-thick rounds.
Heat some olive oil in saute pan and cook carrot slices in small batches until slightly brown.
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.

Hummus

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.
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.
This recipe makes more than needed for the sandwich.

Sandwich

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.

Printable Recipe

Other Sandwiches from Vegetable Matter:
Taleggio Melt with Escarole and Fig Jam
Panini with Anjou Pears, Brie, Caramelized Walnuts, Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
French Breakfast Radish and Mache Sandwiches
Green Apple, Brie and Caramelized Onion Panini
Grilled Eggplant, Haloumi and Arugula Sandwich

Flatbread with Kale, Swiss Chard, Pine Nuts, Currants, Brown Butter and Ricotta Salata

2010-05-07T06:01:00.005-05:00

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.

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.

Flatbread with Kale, Swiss Chard, Currants, Pine Nuts, Brown Butter and Ricotta Salata
Ingredients

Brown Butter

8             Tbs          unsalted butter

Flatbread

3              Tbs         brown butter
1              Tbs         dry currants
2              cups        kale, washed, stems removed and cut into thick strips
2              cups        Swiss chard, washed, stems removed and cut into thick strips,
                              1/8 cup of stems reserved
2              cups        collard greens (or spinach or asian greens), washed,
                              stems removed and cut into thick strips
1              Tbs          olive oil
1/2                         garlic clove, minced
                              sea salt and black pepper
1              Tbs          pine nuts, toasted
1                            flatbread dough, at room temp for 5 minutes before rolling out
1/2           cup         ricotta salata, crumbled
                              flour for rolling out dough and corn meal for peel

Procedure

Brown Butter

Melt butter in small saucepan over low heat.
First, butter will separate, with the milk solids settling to the bottom of the pan.
After 8 to 10 minutes, butter will turn dark amber color. Remove from heat, and line a strainer with a paper towel.
Pour butter through paper towel into a measuring cup to remove the solids.
Use immediately, or store in refrigerator.

Flatbread

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.
Soak the currants in 1/4 cup hot water to plump them.
Cut reserved 1/8 cup of Swiss chard stems on a diagonal into very thin slices.
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.
Raise temperature to medium-high and saute until greens are just tender, about 3 minutes.
Reduce heat to medium low and add brown butter, currants and pine nuts. Cook briefly, then season with salt and pepper.
Roll out flatbread on well-floured surface. Sprinkle cornmeal liberally on peel to prevent sticking.
Spread thin layer of olive oil on flatbread, then spread out half the cheese.
Add greens mixture, then top with remaining cheese.
Sprinkle with sea salt and pepper.
Bake until bread is golden brown and puffed, about 5 minutes. Serve immediately.

Printable Recipe

Other flatbread recipes from Vegetable Matter:
Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon

Flatbread with Spiced Pears, Dates and Haloumi

Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon

2010-05-05T06:07:00.003-05:00

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.

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.

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 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.

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. Tomme de Savoie cheese provides the gooey, creamy backdrop for these strong flavors.

Tomme de Savoie 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.

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.

Flatbread with Swiss Chard Puree, Tomme de Savoie and Fake Bacon

Ingredients

1            ball             flatbread dough, at room temperature for
                                5 minutes before rolling out
                                flour for rolling out dough and cornmeal for peel
1            lb                Swiss chard, washed and ribs removed
1/8         cup             vegetable stock
1/8         cup             heavy cream
                                freshly grated nutmeg
                                sea salt and black pepper to taste
1/4        lb                Tomme de Savoie cheese or similar,
                                broken into small chunks
2           strips fake bacon, cooked and finely chopped

Procedure

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.
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.
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.
Roll out dough on well-floured surface, then transfer to peel covered with cornmeal.
Spread thin layer of olive oil on dough, then add cheese chunks. Top with Swiss chard puree.
Bake until crust is done, about 5 minutes.
Top with fake bacon and serve immediately.

Printable Recipe

Other Flatbread recipes from Vegetable Matter:
Flatbread with Spiced Pears, Dates and Haloumi
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Taleggio Melt with Escarole and Fig Jam

2010-05-03T06:09:00.004-05:00

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.

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.

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.

Taleggio Melt with Escarole and Fig Jam

Ingredients

4 slices sourdough or similar bread

olive oil

2 Tbs fig jam

12 oz Taleggio, sliced thickly

4 oz escarole, stems and ribs removed, chopped

Procedure

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.
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.

Printable Recipe

Other Escarole Recipes from Vegetable Matter:
Panini with Braised Escarole, Apples and Walnuts
Salad of Bitter Italian Greens, Strawberries and Parmesan

Other Sandwiches from Vegetable Matter:
Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
French Breakfast Radish and Mache Sandwiches
Green Apple, Brie and Caramelized Onion Panini
Grilled Eggplant, Haloumi and Arugula Sandwich

Today in the Garden

2010-05-02T06:35:00.004-05:00

Celery Giant Red

Mung Bean Seedling

Fava Aquadulce

Super Sugar Snap Pea

"Anelino di Trento" Beans

Fennel Florence Finocchio

Burpee's Stringless Beans

Bull's Blood Beet Greens

"Sugary" Tomatoes

"Matt's Wild Cherry" Tomatoes

"Ping Pong" Tomatoes

Lima Bean Jackson Wonder Seedling

Radicchio Castelfranco

Adzuki (Azuki) Bean Seedling

Cauliflower Snowball Self-Blanching

Row of Young Batavian Escarole

Escarole Batavian Starting to Flower

Puntarelle Flowering, with Clematis

Get Growing in May

2010-05-01T00:06:00.001-05:00

Get Growing

Welcome to our sixth Get Growing 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 Get Growing partner is Daphne of Daphne's Dandelions. 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 starting summer vegetables and growing tomatoes. Regardless of where you live, her advice is invaluable.

Zone 9 in May

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.

Growing Edamame (Soybeans)

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.

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.

Our favorite soybean is "Moon Cake" from Southern Exposure. 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.

For more exotic soybeans, try "Black Jet" from Johnny's, a black soybean that matures early, is extremely productive, and loaded with flavor. Another great choice is "Kouri" from Kitazawa, 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.

Why Grow Edamame

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.

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.

Swiss Chard Rib Gratin with Pine Nuts and Parmesan

2010-04-29T06:46:00.006-05:00

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.

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.

Swiss Chard Rib Gratin with Pine Nuts and Parmesan

Ingredients
4               lbs            Swiss chard, washed and leaves removed,
                                  leaving about 2 lbs of ribs (use leaves
                                  for another recipe)
1                               lemon
1/4              cup           pine nuts
2                 cup         vegetable stock
1                 cup           parmesan, grated
1/4              cup           celery leaves, minced
1/2              cup           parmesan, cut into small cubes
1/4              cup           basil, cut into thin strips

Procedure

Preheat oven to 450° and place rack on highest row of oven.
Fill a large bowl with cold water. Cut lemon in half, then juice and add lemon halves and juice to bowl of water.
Cut Swiss chard ribs crosswise (against the grain, like chopping celery) into thin, even slices. Add these slices to the lemon water.
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.
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.
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.

Printable Recipe

Other Vegetable Matter recipes using vegetable broth to enhance flavor include:
Fresh Chickpeas with Couscous, Grains and Haloumi
Brothy Meditteranean Lima Beans
Fresh Chickpea, Bulgur and Mint Pilaf
Granny Smith Apple Risotto
Chickpea and Lentil Pilaf
Arancini with Fresh Mozzarella, Petit Pois and Toasted Pistachio
Italian Breakfast Chickpeas

Salad with Dandelion Greens, Ricotta Salata and Toasted Almonds

2010-04-28T08:26:00.019-05:00

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.

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.

Salad with Dandelion Greens, Ricotta Salata and Toasted Almonds

Ingredients

1           lb        freshly picked dandelion greens, washed, thick stems
                       removed, and roughly chopped
6           Tbs     olive oil
1/4        cup     almond slivers
2           Tbs     red-wine vinegar
1 tsp    honey
                       Sea salt and black pepper to taste
1/4         lb    ricotta salata, shaved when cold using a vegetable peeler

Procedure

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.
Combine olive oil, 2 Tbs almond slivers, vinegar and honey in food processor or blender until smooth. Season with salt and pepper.
Toss dandelion greens with dressing, season again with salt and pepper. Top with remaining almonds and ricotta salata.

Printable Recipe

Fresh Chickpeas with Couscous, Grains and Grilled Haloumi

2010-04-27T06:16:00.002-05:00

Fresh chickpeas are instantly recognizable in form and flavor, but there are a few wonderful distinctions between fresh chickpeas and the more familiar dried or canned variety. Perhaps the most interesting difference is that fresh chickpeas keep their beautiful green color when cooked, making for particularly pretty dishes. In addition, the flavor is beanier and less starchy than canned chickpeas. When fresh, they taste "green", which some describe as grassy, or pea-like. Fresh chickpeas can be boiled, steamed or even sauteed in the pod like edamame, or removed from the pod and quickly blanched as we do here.

Chickpeas are easy to grow, although unlike most legumes, they prefer cooler temperatures. We started our seeds, known as ceci in Italy where our seeds came from, in mid-November and started harvesting in March. The low-growing plants are first loaded with lots of little white flowers, each of which turns into an individual chickpea pod. The chickpeas are ready to pick when the pods feel full and hard, and it is not uncommon to find "twins" (two chickpeas to a pod) when the pods are opened. Now that the temperatures here in Houston are hitting the 80's during the day, the leaves are starting to yellow and the last pods will soon be ready for harvest.

With our fresh chickpeas, we prepared a dish with mixed grains and haloumi. The recipe is quite flexible, so feel free to change the grains or proportions as you like. We add lots of fresh parsley from the garden, another plant that overwintered in our garden and is now flowering profusely before it dies back. This recipe makes a filling meal for two, especially with the haloumi cheese on the side.

Fresh Chickpeas with Couscous, Grains and Haloumi
makes entree for two

Ingredients

1/2       cup    fresh chickpeas, removed from pods
                     sea salt for cooking chickpeas
1/4       cup    medium-grain couscous
1 1/4    cup    vegetable stock, brought to a boil
1/2        tsp     sea salt
1           Tbs    olive oil
1/2        cup    quinoa
1           Tbs    barley flakes
1           Tbs    oat flakes
1/3        cup    Italian parsley, freshly picked and minced
1                    package Haloumi, cut into 8 slices

Procedure

Heat pot of water, add 1 tsp sea salt and cook chickpeas until tender, about 2 minutes. Drain, run under cool water to stop the cooking process, drain again and set aside.
Heat fry pan to medium high and grill haloumi until golden brown. Flip and repeat. Remove from heat, then cube.
Once vegetable stock is boiling, add couscous and 1/2 tsp sea salt (or to taste). Stir and then cover.
After 10 minutes, fluff couscous with a fork. Mix in quinoa, barley and oats. Add in chickpeas.
Serve in bowls topped with the minced parsley, and the grilled haloumi cubes on the side.

Printable Recipe

Other Haloumi Recipes from Vegetable Matter:
Spiced Pear, Date and Haloumi Flatbread
Grilled Eggplant, Haloumi and Arugula Sandwich
Boca Burger with Grilled Haloumi and Lemon

Other Fresh Chickpea Recipes from Vegetable Matter:
Pasta with Fresh Chickpeas and Basil Sauce
Fresh Chickpea, Bulgur and Mint Pilaf

Today in the Garden

2010-04-24T09:05:00.001-05:00

Rattlesnake Pole Bean

Super Sugar Snap Pea, Flowering

Red Rib Dandelion

Cosse Violette Pole Bean

Cucumber Seedling, Yamato

Jalapeno, Mucho Nacho

Puntarelle, flowering

Wild Garden Chicory

Barba di Cappuccino

Yaya Carrots

Scorzonera

Dill

Radicchio

Fava Bean, Aquadulce

Chickpeas

Red Pontiac Potato Plants

"Sugary" Tomatoes

"Sweet Million" Tomatoes

Nasturtium, Empress of India

Lacinoto (Dinosaur or Black) Kale

Buck's Horn

Elephant Garlic

Bunching Onion

Strawberry Cobbler

2010-04-19T06:08:00.001-05:00

Beautiful strawberries are available everywhere right now. Last week we made a Strawberry Rhubarb Pie which was gone all too quickly. Here we use our favorite cobbler recipe to make an amazing strawberry cobbler.   The key here is the biscuit topping, crusty on the outside and soft and tender within, and buttery throughout. The biscuit is also very versatile -- we've used the same recipe to make cobbler with blackberries; peaches; and (our favorite combo) strawberries and rhubarb. It soaks up a bit of the fruit juices, and reheats well if you have leftovers.   This is a rustic dessert that does not require any baking skill. Just dump the biscuit dough on top of the berry filling, bake and eat. Proof that taste triumphs over form when it comes to dessert. Perfect any time of day served warm with lots of creme fraiche on the side.

Strawberry Cobbler

Ingredients

Filling

6 cups strawberries, wished and sliced
1/2        cup               sugar
3           Tbs               flour
1/2         tsp               orange zest

Biscuit

1 1/2    cup unbleached A.P. flour
1/4         tsp                salt
1            Tbs               baking powder
2            Tbs               sugar, plus more for top
4            Tbs               butter, cubed and cold
1            cup               heavy cream
   8" pyrex baking dish or similar

Procedure

Preheat oven to 325° convection (375° conventional).
Combine filling ingredients and place in pyrex baking dish.
Make topping. First, combine all dry ingredients. Then cut in the butter to resemble coarse meal. We use our fingers for this by rubbing the butter/flour mixture between my thumb and forefinger until the butter pieces are the size of a pea (some can be bigger than that). You don't want the texture to be too smooth or the topping will lose its buttery richness. You can also use a pastry cutter, food processor or forks to do this, but why create one more dirty thing to wash?
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 with granulated sugar for some sparkle.
Bake until biscuit is golden brown and filling is cooking and bubbling.
Let cool enough for the juices to thicken, then served warm alone or with whipped cream or creme fraiche.

If you like this, check out our:
Blackberry Cobbler and Rhubarb Strawberry Cobbler recipes which use the same biscuit topping
You might also like our Mixed Berry Grunt which is a stove-top version of a cobbler

Today in the Garden, and The Winner Is...

2010-04-17T10:03:00.006-05:00

Ruby Red Swiss Chard

Sage flowering

Bunching Onion, flowering

Parsley, flowering

Tomato, flowering

"Sugary" Tomatoes

"Sweet Million" Tomatoes

Puntarelle, flowering

Punterelle

Forellenschuss

Merveille des Quatres Saisons (above)
Green Oakleaf (below)

Amish Deer Tongue

Nasturtium, Empress of India

Mache, flowering

Sasai Purple, flowering

Arugula Roquette, flowering

Ladybug larva

Aquadulce Fava Bean

Garlic

Morning Visitor - Kentucky Warbler

Escarole

Collards, flowering

Radicchio

Red Pontiac Potato

And the winner of our HOMETOWN SEED GIVEAWAY is Kelly of Vegan Thyme.

Congratulations!

Send us your mailing details, and Hometown will send you the Survival Seeds for your vegetable garden.

Spiced Pear, Date and Haloumi Flatbread

2010-04-15T07:00:00.001-05:00

Haloumi is a sheep's milk cheese that is predominantly made in Cyprus, although a blogger friend in Italy told us about a beautiful Italian Haloumi that she uses often. The cheese is unusual because it can be grilled and browned without turning into a liquid mess, and it has a dense, chewy texture that is amazing. We use haloumi most often in Middle Eastern dishes, and its salty flavor combines particularly well with sweet ingredients such as the pears and dates in this recipe.

The only work here comes from preparing the spiced pears and dates. Once they're ready, the flatbread comes together in just seconds. You may have extra pears and dates; we ate ours tossed with a light vinaigrette and forellenschuss and the other gorgeous lettuces that are plentiful in the garden right now. This flatbread makes a filling meal, but it would also be beautiful to serve in bite-sized pieces for an appetizer.

Spiced Pear, Date and Haloumi Flatbread
inspired by Ana Sortun's recipe in Spice

Ingredients

1                       ball flatbread dough, at room temp for 5 minutes before rolling out
   zest and juice of 1 lemon
1       Tbs          brown sugar
1/2    tsp           cumin
1/2    tsp           coriander
1/4    tsp           ground cardamom
1/4    tsp           black pepper
8                       dates, pitted and halved
2       Tbs          olive oil
3/4    lb             haloumi, cut into 8 slices
1                       pear, seeded and cut into 8 slices
   flour for rolling out flatbread
                         cornmeal for peel

Procedure

Preheat oven to 350° and place pizza stone in oven on shelf placed towards the top. Place another shelf lover lower with another space in between the shelves for a large pyrex baking dish.
Combine dates, lemon juice, lemon zest and brown sugar and cook over medium, stirring, until the sugar melts. Add spices and dates and cook until the dates soften, about 5 minutes. Add 1 Tbs olive oil, then remove from heat.
Preheat another pan over medium-high heat, then fry the haloumi in a single layer until golden brown, about 2 minutes. Flip and repeat. Remove from heat, then remove cheese but don't clean out the pan. Spread cheese pieces out in a single layer in a large pyrex baking dish or similar.
In same pan, heat 1 Tbs olive oil and saute the pears until brown on only one side, about 5 minutes. Don't flip over, then remove from heat. Place pear slices alongside the haloumi in the pyrex baking dish.
Spoon a date onto each of the haloumi slices, then place dish in oven and bake until cheese is soft, about 8 minutes.
Remove from oven, and turn oven temperature up to 450°.
Roll out flabread dough on a well floured surface. Transfer to a peel which is generously covered with cornmeal to prevent sticking.
Lightly brush rolled-out dough with olive oil, then add baked haloumi, dates and pears. You may have a few extra slices of cheese and pears.
Bake until bread is done, about 5 minutes. Serve immediately.

Printable recipe

Other haloumi recipes:
Grilled Eggplant, Haloumi and Arugula Sandwich
Bulgur with Haloumi and Eggplant
Boca Burger with Grilled Haloumi and Lemon

Other flatbreads in this series:
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Flatbread with Leafy Broccoli Rabe and Stinky Goat Cheese

2010-04-14T06:02:00.002-05:00

Here in Houston we have a wonderful farmer's market sponsored by Urban Harvest, a non-profit group dedicated to educating vegetable gardeners in the area. They operate a large community vegetable garden located in a very urban part of the city, and also sponsor many teaching gardens at schools throughout Houston. The farmer's market includes several vendors that grow vegetables right in the city, plus many larger producers that farm within an hour's drive of Houston. We love to attend the market to see what others are growing and find inspiration from their harvests. And we have become huge fans of the market's resident cheesemaker, Pola Artisanal Cheeses, which makes wonderful cheeses at a facility not far from the market. Run by a former Houston-area chef, the cheeses are gorgeous and loaded with flavor.

Many of our winter greens are maturing in the garden, and we picked up Pola's pungent Ashy Rind Pyramid goat cheese to use with one of these greens, a leafy broccoli rabe. These greens are an unusual member of the broccoli family because they are grown solely for their leaves rather than their flowers or stems. The taste is quite mild, comparable to broccoli, despite being called a broccoli rabe. As members of the brassica family, these must be started in the fall in Zone 9 for a spring harvest.

We are growing both Cima di Rapa Maceratese from Franchi Sementi and Spigariello Liscia from Johnny's Seeds. For this recipe, we used the Maceratese which produces lots of large soft green leaves. We cook the Maceratese first, then load the flatbread dough with the greens. On top is Pola's goat cheese, not for the timid, although it mellows somewhat in the oven, and shaved parmesan. Feel free to substitute with the cheese (stinky or otherwise) of your choice. The cheeses and Maceratese combine for a hearty, filling flatbread.

Flatbread with Leafy Broccoli Rabe (Maceratese) and Stinky Goat Cheese

Ingredients

1                            ball flatbread dough, at room temp for 5 minutes before rolling out
8        oz                Maceratese, Spigiarello or other leafy broccoli rabe
2        Tbs              olive oil
1                           garlic clove, minced
1/2     tsp               red pepper flakes
                             sea salt and black pepper to taste
1/4     cup              strong goat cheese, crumbled
1/4     cup              parmesan cheese, shaved using vegetable peeler while cold
                             olive oil for flatbread dough
                             corn meal and flour for rolling out dough

Procedure

Preheat oven to 450° and place pizza stone on shelf in top third of oven. Ideally, stone will heat for around an hour before cooking the flatbread.
Rinse greens well, remove any thick stems, then roughly chop.
Heat olive oil over medium low and saute garlic with red pepper flakes until golden and fragrant.
Add Maceratese and a small amount of water, about 1/4 cup. Cover and cook until greens are wilted, several minutes. Once the water is almost evaporated, remove lid and let the rest completely evaporate. Season with sea salt and pepper and remove from heat.
Roll out flatbread dough using flour on work surface and cornmeal on peel to prevent sticking.
Spread a thin layer of olive oil, then half the parmesan. Top with cooked greens, remaining parmesan, and goat cheese. Sprinkle with red pepper flakes, salt and pepper to taste.
Bake until crust is golden and cheese is melted, about 5 minutes. Serve immediately.

Printable Recipe

Coming tomorrow: Flatbread with Spiced Pears and Haloumi

And you may also like our other flatbread recipes:
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Flatbread with Crispy Lacinato Kale and Tarentaise Cheese

2010-04-12T06:17:00.003-05:00

Kale is a primitive form of cabbage that does not form a head. It is an extremely versatile vegetable, popular in many regions of the world whether served on its own or in any number of soups, pastas, salads and even Irish colcannon mashed potatoes. Kale is so rich in nutrients that it was mandated in many World War II-era victory gardens to prevent malnutrition due to rationing. To name just some of its nutritional benefits, kale is a good source of protein, fiber, beta carotene, calcium, folate, iron, and vitamins C, B6, and E.

Kale is a cool-weather crop which actually tastes better after a frost, so here in Houston we started our seeds last October. We are growing Lacinato kale which goes by many other names including Cavolo Nero, Black Cabbage, Tuscan Kale and Dinosaur Kale. Kale is easy to start from seed (our seeds are from Botanical Interests) and has few pests. The plants are absolutely gorgeous, making this type of kale ideal for an ornamental border that includes vegetables; visitors to our garden are instantly drawn to the blue color and amazing texture of our Lacinato plants. Add in kale's long list of nutritional benefits and delicious flavor, and you'll see why kale is a great addition to any vegetable garden.

We have written often about our ongoing love affair with flatbread. We posted a whole series of recipes earlier this year, including an easy and versatile flatbread dough recipe. The response we received was tremendous, confirming that we are not alone in this passion. This week, we are posting three new recipes using the vegetables we are now harvesting in the garden including kale, bunching onions, and leafy broccoli rabe. And of course, cheese is always featured in our flatbreads.

Here we present a delicious flatbread topped with crispy lacinato kale. The trick is to cook the kale in advance, using a bunching onion, shallot and garlic to add flavor. In the oven, the kale leaves crisp up on a bed of gooey melted cheese. We were lucky to find Tarentaise, a wonderful cow's milk cheese that is buttery and nutty in flavor, for our flatbread. This cheese melts well in the oven and adds dimension to the flavor of the kale, but Gruyere would be an excellent substitute if you can't find Tarentaise.

Flatbread with Crispy Lacinato Kale and Tarentaise Cheese

Ingredients

1                       ball flatbread dough, at room temp for 5 minutes before rolling
1/4      cup        olive oil
1/2                    shallot, minced
1                       medium green bunching onion stalk, thinly sliced
   (see photo below)
1/2                    garlic clove, minced
10                     medium lacinato kale leaves, chopped
                         sea salt and black pepper to taste
1 Tbs    olive oil
1/4       lb          Tarentaise or Gruyere cheese, thinly sliced

Procedure

Preheat oven to 450° and place pizza stone in oven.
Heat olive oil over moderate heat, then saute shallot, onion and garlic until softened, about 8 minutes.
Reduce heat slightly to low, add kale and cover, stirring occasionally, until kale is tender, about 12 minutes. Season with salt and pepper and remove from heat.
Roll out flatbread dough on well-floured surface, then generously cover peel with cornmeal and place rolled-out dough on peel.
Spread 1 Tbs olive oil on flatbread, then add about 2/3's of the cheese. Add kale, then sprinkle remaining cheese on top. Sprinkle with a bit of sea salt and black pepper.
Bake until cheese is melted and crust is golden, about 5 minutes.
Eat immediately.

Printable Recipe

Other Flatbread Recipes Coming This Week:
Flatbread with Leafy Broccoli Rabe and Stinky Goat Cheese
and Flatbread with Grilled Haloumi Cheese and Spiced Pears

And check out our other popular flatbread recipes:
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese

Strawberry Rhubarb Pie

2010-04-08T06:20:00.008-05:00

Pie is one of our serious obsessions. Whenever we travel, we are on the lookout for the best local pie. On a recent trip to Austin, we enjoyed several mini pies from the Cutie Pies food truck. Our favorite was the bumbleberry. Last weekend, we drove to New Orleans and stopped in Beaumont for the sweet potato pie at Willy Ray's BBQ. (David ate more than just pie, but this is a vegetarian blog so we won't talk any more about that). We love that Willy Ray's serves sweet potato pie as the side vegetable of the day. In New Orleans, we had a slice of chocolate pecan chess pie at Dick and Jenny's. And whenever we drive out to see the annual wildflowers in Texas Hill Country, we gorge on pie at Bevers in Chappell Hill. Even the local Exxon station in Chappell Hill sells great pies, especially the coconut cream pie.

We will forever be on a quest for the perfect pie, but we frankly think there is nothing better than a pie freshly baked at home. It is one of those homey desserts that is hard to perfect on a mass scale. The trickiest element is the crust, which is often the most disappointing part of any store-bought pie. We have tried many recipes at home, and have settled on what we think is the perfect crust. We love our pie crust recipe and know that you will too.

When it comes to fillings, rhubarb is one of our favorites. We love rhubarb so much that we are trying to grow it here in Houston even though these plants really prefer cool weather. We started seeds last fall, but sadly many of the seedlings did not survive the winter. Those that did are still so small that any harvest is many, many months away. Luckily, rhubarb is now available, combining perfectly with the gorgeous local strawberries. The filling for this pie is little more than fruit and sugar, so make sure to use strawberries and rhubarb that are packed with flavor. The resulting pie is wonderfully sweet and tart at the same time, brimming over with gorgeous red fruit and thick juices inside a super-flaky crust. After we made this pie, we checked on our rhubarb seedlings hoping that there had been a dramatic growth spurt in the last week. Sadly, no. But this pie has convinced us to redouble our efforts to grow rhubarb this year. And we will have no problem using every last bit of our harvest.

Strawberry Rhubarb Pie

Ingredients

Crust (makes enough for 2 pies or a top and bottom crust)

2          cups     unbleached A.P. flour
1/4       tsp       salt
1          tsp       sugar
1/2       lb         unsalted butter, cubed and kept cold
1/4       cup      vegetable shortening, cold
1/4       cup      ice water

Filling

2                      pie crusts, one rolled out and lining pie pan, chilled
                      one rolled out and chilled for top
3 1/2    cups     strawberries, washed and sliced
3 1/2    cups     rhubarb, sliced into 1" pieces
1 1/4    cup       sugar, plus more for top
5          Tbs      unbleached A.P. flour
1/2       tsp        orange zest
1/8       tsp        salt
3          Tbs      butter, cubed
                small amount of heavy cream for lattice top

Procedure

Crust

Combine Dry. Add half the butter and mix until resembles coarse meal. Add rest of butter and the shortening and cut in, leaving larger pieces of fat (around 1/4"). Add ice water until dough forms a ball (you may not need all the water).
Divide into two balls, wrap well in plastic wrap and refrigerate. Let dough rest at least 4 hours before rolling out, but will keep for several days in the refrigerator if you want to plan ahead.
Roll out on a well-floured surface.

Filling

Preheat oven to 400° convection (450° conventional). Place a shelf in the middle for the pie, and another shelf below. On lower shelf, place a sheet pan lined with a silpat or parchment paper. This pan will catch the dripping juices as the pie bakes.
Roll out bottom crust and line pie pan. Return pan with crust to refrigerator.
Roll out top crust and refrigerate. When chilled for about 15 minutes, cut into strips for lattice top. Return to refrigerator.
Combine filling ingredients (except the butter and heavy cream).
Add filling to pie pan and dot the top of the filling with the butter cubes.
Remove lattice strips from refrigerator and make lattice top. Brush strips lightly with the heavy cream using a pastry brush or your finger, then sprinkle sugar on top.
Freeze pie for 15 minutes before placing in oven.
Bake for 10 minutes, or until crust looks lightened and dry. Reduce oven temperature to 325° convection (375° conventional) and continue to bake until crust is golden and fillings and thick and bubbling, about 45 minutes in our oven.
Cool completely on a wire rack to allow juices to thicken before cutting into pie. Store at room temp.

Printable Recipe

If you love rhubarb as much as we do, try our Rhubarb Strawberry Cobbler .
You can also make a delicious quick Rhubarb Sauce perfect on ice cream or pound cake

Salad with Arugula, Dandelion Greens and Blood Orange Vinaigrette

2010-04-07T06:55:00.002-05:00

Here is another salad celebrating the bitter greens that are abundant in our garden right now. Italian dandelion greens are a particularly remarkable vegetable; the more we harvest, the more the plants produce. The leaves range from small and delicate to over eighteen inches long. Although the seeds were started last September, the plants are still full and healthy, promising many more months of productivity. The arugula, on the other hand, is starting to sprout lots of little white flowers, a lovely site in the garden but also a sign that these plants will need to be replaced soon with new arugula for the spring and summer. With its bitter flavor and popularity in Italian food, we have often wondered if arugula, like dandelion greens, is in the chicory family. We have not found any mention of a connection, but if you have any information in this regard, please share it with us.

Arugula and dandelion greens are both bitter, but their flavors are quite distinct. Anyone who has eaten arugula freshly picked from the garden will not confuse its taste with anything else, while the dandelion greens offer a more subtle kick. Nevertheless, they combine surprisingly well in a salad. Blood oranges are used here in both the dressing and the salad itself to both temper and enhance the flavors of these greens. Sauteed porcini mushrooms and parmesan cheese are added at the last minute to add a creamy finish and depth to the salad. The colors are also spectacular here -- red-ribbed greens, deep orange fruit, and creamy shaved parmesan cheese -- making this the perfect choice if you're looking for a quick salad that is sure to impress.

Salad with Arugula, Dandelion Greens and Blood Oranges
makes two meal-sized portions or 4 to 6 side dishes

Ingredients

Blood Orange Vinaigrette Dressing

1/2            cup          blood orange juice (from about 4 oranges)
1               Tbs          shallots, finely chopped (about 2)
1               tsp           Dijon mustard
1               tsp           sugar
1               Tbs          sherry vinegar
1               cup          olive oil
1/4            tsp           sea salt
1/4            tsp           black pepper

Salad

2               Tbs          olive oil
4               oz             king porcini mushroom, thinly sliced
1/4             tsp           red pepper flakes
2                cups         arugula
1                cup          dandelion greens
1/4             cup          red onion, thinly sliced (about 1 onion)
1                                blood orange, peeled and segmented
    parmesan cheese thinly sliced
                                  sea salt and black pepper to taste

Procedure

Dressing

Whisk together all ingredients except olive oil. When well-combined, slowly whisk in olive oil in a steady stream. Season with sea salt and black pepper.

Salad

Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender. Remove from heat.
Combine greens, onion and orange. Toss with dressing to coat. Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.

If you like this salad, try our Salad of Bitter Italian Greens, Strawberries and Parmesan
You may also like our Dandelion Green and Goat Cheese Empanadas

Braised Asparagus with Rosemary

2010-04-05T06:07:00.000-05:00

Sometimes a recipe looks so simple that it's hardly a recipe at all. It is easy to dismiss as a guide for the inexperienced or rushed cook. But this asparagus dish deserves your attention despite its simplicity.   Pluck a few sprigs of rosemary from the garden, add some bay leaves, and asparagus is transformed into an amazing treat. We ate ours on the side with a quick sandwich, but it would also make a wonderful addition to a salad or on top of a flatbread.

Braised Asparagus with Rosemary
adapted from Vegetable Harvest by Rosemary Wells

Ingredients

1       lb             asparagus
1      Tbs           olive oil
1      tsp            coarse sea salt
                        several sprigs fresh rosemary
                        several bay leaves

Procedure

Rinse asparagus and trim ends.
Toss asparagus, olive oil, salt and rosemary and place in a single layer in a large skillet. Add several tablespoons of water, cover, and cook over high heat until oil and water mixture begins to sizzle.
Reduce heat to medium and braise, turning from time to time, until asparagus softens and begins to brown in spots, about 10 minutes.
Remove from heat and serve immediately.

Get Growing In April

2010-04-01T05:03:00.005-05:00

Get Growing

Welcome to our fifth Get Growing 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 Get Growing partner is Daphne of Daphne's Dandelions. 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 April, Daphne discusses growing brassicas. Regardless of where you live, her advice is invaluable.

A BIG Seed Giveaway

We are very excited to offer a giveaway this month sponsored by Hometown Seeds. We will select one winner from our site, and Daphne will also select one winner. The prize is an amazing assortment of vegetable seeds from Hometown's Survival Seed collection, a total of sixteen packages of vegetable seeds ranging from beets and pole beans to butternut squash, cucumber, zucchini and sweet peppers. The winner will receive almost a pound and a half of seeds, specially packaged to keep a minimum of 5 years. All the vegetable varieties are non-hybrids which is wonderful if you like to collect and save seeds.

To qualify, you must live in the continental U.S. and you must post a comment here at any time between now and April 15th and mention the Hometown giveaway. You may also send an email directly to vegmatter@gmail.com. If you post a comment, please enable us to reply so we can retrieve your details if you are the winner. Seeds will be shipped directly to the winner from Hometown Seeds later this month.

Get Growing in April

April is a great time to start eggplant seeds in Zone 9. Eggplants are part of the solanum, or nightshade, family which also includes tomatoes, sweet and chile peppers, and tomatillos. These plants all love the heat, making them well suited to our hot, humid climate. You'll find that many vegetable plants sputter out when our long summer drags on, but eggplants remain extremely productive during even the hottest summer months. In fact, eggplants started now should produce constantly from June through the first hard frost (which occurred last year in late November). That's six months of harvesting pounds and pounds of eggplants, enough to fatigue even the most ardent eggplant lover by the end of the growing season.

How to Grow Eggplants

Eggplants are easy to start from seed. See our sidebar for our favorite seed suppliers. We prefer to start our seeds in pots, but direct sowing is also fine. The seeds are fairly small, so don't plant too deeply. Keep moist until germination, and then be sure to protect the seedlings from any late frost. Temperatures must be warm for the seeds to germinate, so you may consider starting seeds indoors if the ambient temperature is still chilly in your area. Here in Houston we're already hitting the high 70's and low 80's during the day making it perfect eggplant-starting weather.

Grow your eggplants in full sun in rich, fertile soil, and plant in a section of the garden that did not include solanum species last year to prevent the spread of disease. Because eggplants have a long growing season in Zone 9, the plants will become quite full and tall. Leave adequate space in between seedlings to accommodate this growth.

We are a bit eggplant crazy in our family and have grown as many as 24 plants at one time, but realistically, just a few plants will supply enough eggplants for a family of four throughout the summer. The plants should not have any significant pest problems, but keep an eye out for leaf footed bugs which like to congregate on the fruits.

Eggplant plants are quite attractive in the garden, with small purple flowers that are extremely ornamental. Once the fruits appear, they add extra beauty and color to the plants. For this reason, eggplants can easily be included in a flower border. Just be sure they're planted somewhere that receives a full day of sun, and grow the plants somewhere that is easy to access for harvesting.

Eggplant Varieties

Part of the reason for our excess when it comes to growing eggplants is the amazing variety available. Green, lavender, orange, white, purple, variegated. Long, round, oval, and bite-sized. It is truly hard to select just one type of eggplant to grow. In fact, last summer we grew 12 varieties, admittedly a bit much. But, we have a few favorites that we are happy to recommend:

Thai Long Green -- this is our hands-down favorite. It is an Asian-style eggplant, with few seeds and a dense texture that cooks beautifully. The plants are highly productive, and the long bright green eggplants are gorgeous. These eggplants are tasty when picked while small, or when they reach maturity at 8 inches or more. The only drawback is that this variety is a hybrid, which means that you cannot collect and save seeds.

Cloud Nine -- this is the most prolific eggplant we have grown. In fact, it became almost impossible to keep up with the never-ending supply produced by just 3 plants. The small white fruits glow in the summer garden, making for an attractive and easy harvest. If you wait too long, the fruits turn bright yellow. At this point, they are full of seeds and not particularly tasty, but the color is wonderful. This is another hybrid variety not suitable for seed collection.

Rotunda Bianca Sfumata di Rosa -- the prettiest eggplant we grow. This is a round, Italian-style eggplant in amazing shades of purple, white and lavender. The fruits are so big and heavy, staking the plants is a good idea or your plants will start growing horizontally as the fruits weigh down the branches. This is an heirloom variety, great if you like to collect and save seeds.

Thai Hybrid Tiger -- this is a bite-sized eggplant that matures to the size of a golf ball. Covered in green and white stripes, these are extremely ornamental in the garden before harvesting. They can be sliced like other eggplant varieties, cooked whole, or stuffed. As the name suggests, this is a hybrid variety.

Other varieties we have successfully grown include Ichiban, Black Beauty, Rosa Bianca, Green Doll and Pingtung. Both Ichiban (long Asian-style) and Black Beauty (Italian style) are especially excellent producers of delicious eggplants. This year, we are growing several varieties new to us including Antigua, Fairy Tale, Money Maker and Ma-Zu Purple. Check back in June for our results with these varieties.

Pollination to Increase Production

Eggplants have "perfect" flowers. This means that there are no female and male flowers to mess with, making the job for pollinators such as butterflies and bees fairly easy work. But we have found that eggplants respond particularly well to hand pollination, and productivity is dramatically increased. In addition, eggplant flowers are large enough to make this an easy and quick task. When your plants start flowering, you should read all about hand pollination.

What to do with Eggplants

When you see just how productive eggplants are in Zone 9, you will understand why eggplant recipes are so popular in regions with climates similar to ours. Grab any Middle Eastern, Italian, Indian or Chinese cookbook and you'll find a long list of recipes in the index under "eggplant". Eggplant is also popular in many French, Turkish, Thai and Vietnamese dishes to name just a few.

Eggplants are best when used soon after harvest, so don't pick them only to store in your refrigerator for a week. You can harvest your eggplants at any time from quite small to fully mature. Baby eggplants are actually wonderfully delicate and delicious. Harvest often to keep up your plants' productivity even if you're not dying to eat yet another eggplant dish. You'll have no problem finding grateful recipients if (and when) you are harvesting more eggplants than you can possibly eat.

Other Posts in the Get Growing Series

Determining Your Gardening Zone and Growing Peas
Garden Planning, Planting Methods and Seed Selection
Growing Lettuce
Starting Seeds Indoors
Growing Tomatoes
Compost: What is It, How to Make it, How to Use It
Growing Snap Beans
Spinach, Row Covers and Peas

Dandelion Green and Goat Cheese Empanadas

2010-03-31T06:05:00.002-05:00

Our favorite Argentinian restaurant here in Houston is Marini's Empanadas. We order a big assortment of empanadas every time we eat there. Our favorites include the Dulce de Leche dessert empanada, and the Humita with creamed corn and cheeses. At just over $2 each, they're so affordable and delicious, we never planned to make empanadas at home. But then we discovered this recipe in the L.A. Times, and couldn't resist making empanadas using our Red Rib Italian Dandelion greens from the garden. The ribs of the dandelion greens keep their red color when cooked, making the filling as pretty as it is tasty. This is a time-consuming recipe, so save these empanadas for a weekend project, or break it up into two nights. The unbaked empanadas keep in the fridge for up to two days.

Dandelion Green and Goat Cheese Empanadas

adapted from latimes.com

Ingredients

1          cup              whole-wheat flour
1 1/4    cup              unbleached A.P.flour
                                sea salt and black pepper
1/2       cup               (1 stick) butter, cubed and cold
1/2 tsp                cider vinegar
1                              egg, separated
                                ice water
3                              large bunches dandelion greens
1 1/2    cup    onion, finely chopped (about 1 onion)
1          cup               leek sliced thinly (about 1 leek)
1/4       cup               olive oil
3                              cloves garlic, minced
1/8       tsp                red pepper flakes
1/4       tsp    cayenne
11    oz    goat cheese
1/2       cup              grated Pecorino Romano
                                Coarse sea salt for sprinkling

Procedure

In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp salt and 1/2 tsp black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces.
In a measuring cup, whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half cup. Add the liquid to the processor in a steady stream while pulsing.
Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, or overnight.
Preheat the oven to 400°.
Bring a large pot of salted water to a boil and blanch the dandelion greens for about 1 minute to bring out the color and soften slightly. Drain and immediately run under cold water to stop the cooking process. Coarsely chop, then squeeze the chopped greens in a towel to remove as much liquid as possible and set aside.
In a large pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp salt, the pepper flakes, 1/4 tsp black pepper and the cayenne. Remove from heat and cool.
In a large bowl, combine the cheeses, dandelion greens and onion mixture.
Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third cup of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges.
Place the empanadas on a silpat-lined baking sheet. Brush with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack. The empanadas will keep, unbaked and refrigerated, for up to 2 days.

Salad of Bitter Italian Greens, Strawberries and Parmesan

2010-03-29T06:05:00.002-05:00

Here in Houston we are straddling winter and spring. Temperatures jumped to the 80's before we were hit by a dramatic cold snap that sent temperatures dipping down into the 30's. The sudden cold weather had us scrambling to save our tomato, cucumber and eggplant seedlings, while the warmer temperatures sent our cool-weather greens into overdrive, with many plants all hitting maturity at once. We are now harvesting gorgeous Lettuces, Chicories, Arugula, Kale, Swiss Chard and Asian Greens to name just a few. The Cilantro, Dill, Parsley and Fennel are also amazing.

When local strawberries showed up at our market, we knew it was time to combine them with something from this abundant harvest. We created a seasonal salad which uses escarole (below), fennel and barba di cappuccino chicory (above) from the garden for a dish that is seriously bitter. We love these bold flavors which play off the sweet strawberries and salty cheese to perfection. The recipe makes a filling meal for two, but the salad is so pretty that it would also be a wonderful accompaniment to a main course. Just be sure to pair it with an entree that has equally strong flavors.

Salad of Bitter Italian Greens, Strawberries and Parmesan

serves 2 as a meal

Ingredients

3            Tbs          minced shallot (about 1 shallot)
2            Tbs    fresh lemon juice (about 1 lemon)
1    tsp red-wine vinegar
1/2         tsp fine sea salt
1                            escarole head, torn into pieces
1                            barba di cappuccino head (or frisee or radicchio),
                              torn into pieces
1                            small fennel bulb, thinly sliced

1/4 cup olive oil
1/4 cup parmesan, thinly sliced or shaved

1 cup strawberries, washed and thinly sliced

Procedure

Combine shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes. Slowly whisk in olive oil.
Combine greens and fennel in a big mixing bowl.
Toss greens with dressing to coat.
Divide between two plates, top with sliced strawberries and parmesan.

Arancini with Fresh Mozzarella , Petit Pois and Toasted Pistachio

2010-03-25T06:06:00.007-05:00

These arancini are deep-fried risotto balls stuffed with fresh mozzarella, peas and pistachios. That description alone was enough to sell us on the concept. They take some time to assemble so don't make our mistake and start the process at 8:00 on a weeknight. That being said, if you have the time to prepare these, the results are well worth the effort. They are crunchy, creamy, and gooey all at the same time, with wonderful Italian flavors that make a fantastic dinner. If you are lucky enough to have fresh peas in the garden now, so much the better. Fresh chickpeas, another vegetable we're harvesting now, would make a delicious alternative.

Fresh Mozzarella, Petit Pois and Toasted Pistachio Arancini
from Food and Wine December 2009

Ingredients

2 1/2           Tbs              unsalted butter
1                                   small onion, minced
1 1/2           cup               arborio rice
1/2              cup              dry white wine
                   pinch            saffron threads, crumbled
                                       sea salt and black pepper to taste
3                 cups             vegetable stock, warmed
3                 Tbs              parmesan, grated
1/2              Tbs              unbleached A.P. flour, plus more for dusting
1/4              cup              plus 2 Tbs milk
                   pinch           nutmeg
4                 oz                fresh mozzarella, finely diced
1/2              cup              plus 2 Tbs chopped, salted pistachios
2                 Tbs             petit pois or baby peas, removed from pods
2                                  eggs, beaten
1 1/2           cups            panko bread crumbs
                                    vegetable oil for frying
                                      deep fryer or thermometer

Procedure

In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat until lightly browned, about 7 minutes. Add the rice and cook, stirring, until well coated with butter. Add the white wine and saffron, season with sea salt and black pepper and cook, stirring, until the wine is absorbed, about 2 minutes. Add the warm stock 1/2 cup at a time and, stirring constantly between additions, cook until it is absorbed. The risotto is done when the rice is al dente, around 25 minutes total. Stir in the grated cheese, transfer to a bowl and let cool.
Melt the remaining 1/2 tablespoon of butter in a small saucepan. Add the 1/2 tablespoon of flour and whisk constantly over moderate heat for 1 minute. Add the milk and cook, whisking, until thickened. Add nutmeg and set aside to cool completely. When cooled, add mozzarella, pistachios and peas.
Line a sheet pan with a silpat or parchment paper. Put the eggs, panko and flour for in 3 separate shallow bowls. Using lightly moistened hands, shape the rice mixture into 16 equal balls. Working with one ball at a time, make an indentation in the center with your finger and press the sides to make the hollow larger. Spoon a scant tablespoon of the pistachio filling into the hollow and press the risotto around the filling to enclose it. Transfer the ball to the baking sheet. Repeat with the remaining risotto and filling. Roll the risotto balls in the flour, tapping off the excess. Then roll them in the egg, and last roll them in the panko.
Heat vegetable oil in deep fryer or pot to 350°. Fry the arancini, turning occasionally, until golden and heated through, about 6 minutes. Remove to paper towels to dry, then serve hot.

Vintage platter in photo is "Raffia" pattern by Vernonware

Panini with Braised Escarole, Apples and Walnuts

2010-03-24T06:23:00.004-05:00

Escarole is a type of endive, all of which are chicories. Like other chicories, escaroles prefer cool temperatures and are grown in Houston as a winter green. This variety is Natacha from Johnny's Seeds. We started seeds in August and September, and our garden is now full of rows of escarole ready for harvest.

Escarole forms big heads of mildly bitter, soft leaves. The leaves in the center are supposed to be milder in flavor, but we always use the whole head together. Escarole is rich in folic acid, fiber, and vitamins A and K, and makes a wonderful cooked green. Here we continue our sandwich series* with a panini stuffed with braised escarole, sautéed apples and toasted walnuts. The sweet apples, bitter greens and earthy nuts meld perfectly in this filling panini. Using escarole fresh from the garden makes it taste even better.

Panini with Braised Escarole, Sautéed Apples and Toasted Walnuts
makes 2 panini

Ingredients

2           Tbs            butter
1/2                          Granny Smith apple, thickly sliced
1                             shallot, thinly sliced
2                             garlic cloves, minced
1                             escarole head, cut into 1/2" pieces
1/2       tsp    cider vinegar
1    Tbs water
1/4 cup walnuts, chopped and toasted
4 slices sourdough or similar bread
   sea salt and black pepper
   olive oil for pan

Procedure

Sautée apple in 1 Tbs butter over medium heat until soft and starting to caramelize, about 2 minutes. Remove apples from pan and set aside.
Add remaining 1 Tbs butter to pan and sautée shallot over medium-low heat until softened. Add garlic and cook briefly, then add escarole and sautée until it starts to wilt. Add vinegar and water and cook until tender, about four more minutes. Add apples, walnuts, and salt and pepper to taste and sautée briefly.
Top bread slices with braised escarole filling and grill on panini press or in pan lightly coated with olive oil. If using pan, use another pan to press sandwich, and weigh down with a tea kettle or similar. Flip to evenly grill both sides and serve immediately.

Check out our other sandwiches in this series:
Panini with Anjou Pears, Caramelized Walnuts, Brie and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
Green Apple, Caramelized Onion and Brie Panini

Boca Burgers with Pureed Mache and Sauteed Dandelion Greens

2010-03-22T06:42:00.001-05:00

This was one of our quick dinners created after surveying the vegetable garden for ideas. Mache and Dandelion Greens have both thrived this winter with no attention from us. The mache is growing in our window box where it gets very little sun or water, but the plants are thick and full. In the backyard, we are growing both Green and Red-Ribbed Dandelion Greens. Both varieties have grown into large, full plants with the longest leaves reaching well over 18 inches. We topped boca burgers with the mache puree, although it is tasty enough on its own to use as a vegetable dish. For our side, we sauteed dandelion greens which were bitter and wonderful at the same time.

Pureed Mache

1 1/2 Tbs    sea salt
1                 lb            freshly picked mache, washed and dried
1/4              cup         vegetable stock
1/4              cup         half and half
                                  pinch of nutmeg

Sauteed Dandelion Greens

1            lb              freshly picked dandelion greens, rinsed
2    Tbs salt
1/8          cup            olive oil
2                               garlic cloves, minced
1/8          tsp             red pepper flakes
1/8          tsp             sea salt
Procedure

Pureed Mache

Bring large pot of water to a boil, add salt and mache. Blanch, uncovered, until just softened, about 2 minutes. Drain and run under cold water to stop the cooking process. Gently press out extra water.
In food processor, puree mache with vegetable stock and half and half until smooth. Season with nutmeg and sea salt to taste.
Use on a sandwich like we did, or serve as a side dish. This would also be fantastic tossed with some pasta and a wonderful cheese.

Sauteed Dandelion Greens

Bring large pot of water to a boil, add salt and dandelion greens. Cook uncovered until ribs are soft, about 10 minutes. Drain, then run under cold water to stop the cooking process. Gently press out extra water.
Heat olive oil in large skillet over medium, then saute garlic and red pepper about 1 minute. Increase temperature to medium-high, add greens and sea salt, and saute until greens are coated with oil, about 4 more minutes. Season with salt and pepper.
Serve immediately.

Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo

2010-03-18T06:34:00.002-05:00

Another in our fruit and cheese sandwich series*, this panini was such a success at home that we are now offering it as a special at Be-Wiched. The arugula pesto mayo, made with arugula from our garden, is an amazing condiment that would work on many sandwiches. The recipe makes more pesto mayo than you'll need, so use the extra to make more sandwiches or to experiment with other combinations. Here we combined it with our favorite creamy brie, Saint-André, anjou pears and caramelized walnuts. Add some sourdough bread and you've got a panini to remember.

Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Panini
makes two sandwiches

Ingredients

Arugula Pesto Mayo

3      cups packed arugula
1/4         cup            toasted pine nuts
1/4         cup            freshly grated parmesan
1/4         cup            olive oil
3 1/2      tbs             mayo
                               sea salt and black pepper

Caramelized Walnuts

1            cup            walnuts
2    tbs light corn syrup
1            tbs             sugar
1/2         tsp             salt
1/4         tsp             ground black pepper

Panini

4           slices         sourdough bread
1                            anjou pear, sliced thinly
4                            thick slices brie

Procedure

Arugula Pesto Mayo

Combine arugula, pine nuts and parmesan in food processor until smooth.
With machine running, gradually add olive oil and mix until well blended.
Season with sea salt and black pepper.
Add mayo and blend well.
You will have extra after making the sandwich.

Caramelized Walnuts

Preheat oven to 325°.
Use silpat or spray sheet pan with non-stick spray.
Combine all the ingredients in a bowl and toss well.
Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
Remove from oven and cool.
You may have extra caramelized walnuts after making the sandwich.

Panini

Spread arugula pesto mayo on both sides on bread. One one side, layer pears, then cheese and walnuts. Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil. If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight. Flip over to grill evenly.
Eat warm.

Check out our other Sandwiches in this series:
**Caramelized Apple Melt with Aged Cheddar and Arugula
**Green Apple, Brie and Caramelized Onion Panini

French Breakfast Radish and Mache Sandwiches

2010-03-17T06:07:00.002-05:00

While clearing out the garden for spring vegetables, we discovered a row of French Breakfast radishes we had forgotten about. The plants have been completely ignored since we started the seeds last September, but they have thrived nevertheless. If you think of radishes as nothing more than a salad garnish, this recipe will open your eyes to the potential of radishes as the star ingredient. With a great peppery flavor, crunchy texture and beautiful color, our radishes are incredible. Here we combine the radishes with mache from the garden, another vegetable that has loved our long, cold (well, Houston's version of cold) winter. One bunch of radishes and their greens combined with the mache makes a wonderful salad and sandwich. Eaten together, an amazing meal celebrating the radish.

French Breakfast Radish and Mache Salad and Sandwiches
adapted from Vegetable Harvest by Patricia Wells

Ingredients

Dressing

1/2       Tbs             fresh lemon juice
1/8        tsp             sea salt
1/4        cup            1/2 and 1/2 or light cream
1           oz              finely minced green bunching onions or chives

Salad and Sandwich

3          cups           mache (photo above) or butter lettuce
8                            french breakfast radishes, washed,
                              thinly sliced, and leaves reserved
2    Tbs    unsalted butter at room temp
                              zest of 1 lemon
4                            slices pumpernickel bread
                              coarse sea salt

Procedure

Make dressing: Combine lemon juice and salt well. Add half and half and onions and blend well. Season to taste.
Tear mache into bite-sized pieces.
Slice radishes into thin rounds. Set aside one quarter of the radishes, then cut remaining radishes rounds into thin strips. Finely chop the radish leaves. Place radishes and leaves on paper towels to absorb excess moisture.
Combine butter and lemon zest. Add radish strips and chopped radish leaves and mash everything together. Season with salt and pepper to taste.
Spread mixture on toasted rye bread slices. Add radish rounds on top, sprinkle with a bit of sea salt.

For the salad, combine remaining radish rounds with mache leaves. Add dressing to lightly coat the greens. Season with sea salt and serve.