First off, a cress update I’ve been meaning to post for a while: I got brave and added very finely chopped cress to my favourite potato salad recipe and it was fabulous! We enjoyed the salad so much I made it again for the Largo Farm summer party last Saturday. Speaking of which, a big thank you to everyone who came out to enjoy the day with us. It was wonderful to spend the afternoon and evening with you. And what a potluck!!
My potato salad success inspired me to try cress in a black bean salad as well. Once again, I chopped it so finely that I couldn’t even tell that it was there … though I’m sure it added to the flavour. Too bad cress season is over.
Last week was a bit of an unusual week for us as the kids and I were in Saskatoon for two days, leaving Shawn on his own with the bags of greens, and as soon as three of us returned, Shawn headed out himself. This made using our lettuce a bit more of a challenge! I did make a big lettuce and herb salad for our church potluck on Sunday evening, and another for supper on Monday. Monday morning I made stewed rhubarb (the recipe I posted last week). I used the multiplier onions and summer savory in a Greek stew I made for supper. While we were away, Shawn made a big dish of pasta with asparagus, spinach, and beans. We were eating the leftovers for a couple of days after we got back.
For supper on Thursday, I used most of the remaining greens (primarily orach) to make greens with peanut sauce (recipe below). This dish is intended to be served over rice noodles, but I usually serve it over potatoes instead. I used the last of the orach in a frittata for Friday’s breakfast (recipe below). We were eating leftovers for the rest of the weekend, except for the two potlucks we attended, lettuce and herb salads in hand!
So what was left over from our order this week? A few potatoes, which we should have no trouble eating this week. What did we head out and pick more of? Lots and lots of herbs! I realized that when I make a lettuce salad, I tend to use about 2/3 lettuce and 1/3 herbs (parsley, dill, cilantro, arugula). We have been eating minced herbs (either dill or cilantro) with a homemade cream cheese on our bread at lunch and I tend to throw as much cilantro as I can into everything. Our soups also tend to be loaded with herbs, so we use lots! I’m curious to know which veggies others have a hard time with, and which ones you could use more of too.
This week’s order has some exciting new additions: Sugar Ann (sugar snap) peas and baby beets (with shelling peas and Oregon Giant snow peas coming soon)! We’ve still got storage potatoes and carrots (these may even last until the new ones are ready), and a second taste of radishes. Sadly, these ones are not quite as lovely as the first seeding; many have succumbed to root maggots. These pesky creatures have also decimated our summer turnips (hope you enjoyed the greens, as I’m afraid this is all you will see of the turnips) and are going after our kale as well. The kale in today’s orders was almost entirely salvage – plants that were damaged by the insects but not yet killed. Let’s hope the worms clear off soon!
Our other recent disappointment is that about three quarters of our zucchini plants got destroyed by heavy winds. Fortunately, it was still early enough to replant and the seedlings are coming up nicely. They should enjoy this heat! The tomatoes and peppers are certainly loving it. The peppers have been looking a little pale, but have become vibrant and healthy looking in the sun. No peppers for a while yet, but some of the plants are budding…
You will notice there are somewhat fewer greens in this week’s order (even with the beautiful beet greens that we included). The orach is finished for the season, and this week’s order includes the last of the “true” spinach. Next week we will start in on the perpetual spinach, which isn’t quite as nice for eating raw, but works very well for cooked spinach dishes. You are also receiving the last of the first seeding of lettuce. It’s not quite as lovely as it has been, but there are still a few good salads in there! Next week we hope to have some thinnings of the second seeding.
Herbs this week are dill, cilantro (coriander – volunteers are done and this is now our seeded row), parlsey, summer savory, and mint. The orders also include multiplier onions (which are getting bigger onions on them, and still have lovely green tops) and rhubarb. Bon appetit!
Peanut Sauce with Stir Fried Greens
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
1/2 cup finely chopped cilantro
1 clove garlic, finely chopped
1/2-1 tsp red pepper flakes
1 tsp salt
Whisk together. My recipe says to blend in 1/3 to 1/2 cup hot water, but I like it at full strength.
Place 6 cups washed and finely chopped greens (orach, kale, spinach etc) in a pot or skillet and cook (in the water that clings to their leaves) until just wilted. Add sauce to the greens and serve on cooked noodles or potatoes.
Greek Spinach Frittata
2 Tbsp olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups rinsed, stemmed spinach (or green of choice, I used orach)
1 Tbsp chopped fresh dill
4 large eggs, beaten
1/2 cup grated feta or Swiss cheese
Heat the oil in a large skillet. Saute the potatoes and onions covered, stirring frequently, for about 6 minutes, until the onions have softened and the potatoes are partially tender. Stir in the spinach. When it wilts, add the dill, and salt and pepper if desired. Add the eggs and sprinkle on the cheese. Cover and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.