Mark Bittman Edition
It’s the end of June, and the garden is growing quickly in the long hours of sunshine. Tomato plants have small green fruits, zucchini are forming, beans are flowering, and we are trying to keep up with all of it. Now, I am planning fall and winter crops; we planted late season carrots and rutabaga on Monday, and the last of the winter squash gets planted this week. I need to think one season ahead, and at the same time, pay attention to the needs of the current moment. Our first “storage crop” harvest will be garlic, which is usually ready mid July. This is the garlic we have pulled the scapes from, which will be given out, once cured, starting in late August.
Gleaning/U-Pick
For certain crops, once production wanes, we open them up for gleaning. I use the word gleaning when there’s still some to harvest, but not in great quantities. I’ll say U-Pick for times when there is still an abundance of that crop to harvest. Flags or markers are set up to guide you to the right area.
Basil
Just a reminder that when picking basil, pinch off the top set of leaves. Don’t cut the whole plant. This way it will regrow for more harvests. -Aaron
Vegetables
Peas or Broccoli Lettuce Turnip or Beet Yellow Squash/Zucchini Kohlrabi Garlic Scapes Pac Choi
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Dill, Summer Savory, cutting celery, Borage, Basil
Braised and Glazed Broccoli from Mark Bittman's How to Cook Everything Vegetarian
1/4 cup olive oil
1 tablespoon minced garlic (or scapes!)
salt and pepper
1 pound broccoli, trimmed and broken into florets
1 tablespoon lemon juice chopped
parsley leaves for garnish
Put the olive oil in a large skillet over medium heat. When hot, add the garlic and cook 30 seconds. Then add the broccoli and 1/4 cup of water. Cover the pan. Cook, uncovering and stirring occasionally, until the broccoli is just tender, 10 minutes. Uncover, raise the heat, and cook out all but a little of the remaining water. Just before serving, stir in the lemon juice, drizzle with some more oil, garnish with parsley, and serve.
Barley Salad with Peas - same cookbook
1 cup pearled barley
salt
1/2 pound snap or snow peas, roughly chopped
3 or 4 scallions, chopped
freshly ground black pepper
2 tablespoons lemon juice (more to taste)
2 tablespoons olive oil
1 cup yogurt
1/2 cup fresh chopped dill, mint, or parsley leaves, or a mix
1. Rinse barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium- high heat, stirring occasionally, until the barley is tender, about 20 minutes from when the water boils. Drain and spread on a plate to cool (or rinse under cold water). 2. Meanwhile, chop the peas and scallions. Whisk together the lemon juice, oil, and yogurt. Set aside until the barley is cool. 3. When the barley is cool, toss it in a large bowl with the veggies, sprinkle with black pepper, and then add the dressing and mix well. Taste and adjust seasoning. Add herbs, toss all together, and serve.
Stir-Fried Vegetables, Vietnamese Style - same cookbook
1/4 cup neutral oil, like grapeseed or corn
broccoli florets in about 1 inch pieces
salad turnips, sliced
snow or snap peas, ends trimmed
1 medium to large onion, thinly sliced
2 dried chiles
1 tablespoon minced garlic (or scapes)
2 tablespoons fish or soy sauce (more to taste)
1 teaspoon ground black pepper (or to taste)
salt
Put 1 tablespoon of the oil in a nonstick skillet or wok over high heat. When hot, add the broccoli. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water. Continue to cook and stir until the vegetable is crisp-tender, about 5 minutes. Remove from the pan and repeat the process with the turnips and then the peas. Put a little more oil in the pan and then add the onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add the chiles and garlic and cook for another 30 seconds. Add 1/4 cup water, the sauce, and the pepper; return the cooked vegetables to the pan. Cook, stirring, until the mixture is combined and lightly sauces, then taste and adjust seasoning, adding salt if necessary, and serve.