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Autumn: The Season of Abundance

The mornings are crisp, the evenings almost nonexistent. The sidewalks are piled with yellow and golden leaves from the ubiquitous maple trees. They crunch underfoot. Squirrels busily scurry through them, burying then digging up and reburying their walnuts, searching for the perfect spot to hide their cache.

We pass through fall entertained by the sounds of distant football games and geese honking overhead. On our schedule are trips to the apple orchard, hot mugs of cider shared with friends, getting lost in a corn maze, and listening to the tales of our farmers who have been combining into the early morning hours to get their crop harvested before the snow flies.

Autumn’s Garden

Let us linger in this autumnal doorway. We come inside into our kitchens bringing in pumpkins, squash, fat fennel bulbs, thick stalks filled with Brussels sprouts. We carry in armloads of hardy vegetables and greens. Mounds of lacinato kale and ruby-ribbed Swiss chard spill out from garden baskets. Magenta carrots, pale leeks, sweet onions, and beets make their way into braises, stews and bisques. Any more bounty and my refrigerator will burst.

So we chop. We cook. We roast. Ripe tomatoes, garbanzo beans, and kale meld into a richly flavored Pomodoro Sauce. Green tomatoes become pickles or are sautéed with roasted peppers and curry and then served over rice. I wait all year to assemble beefy Borscht out of freshly scrubbed beets.

Cooking the Bounty

For tonight’s dinner party, I have stuffed juicy sweet apples with sauteed leeks that were tossed with goat cheese. I baked these in a pool of Sauvignon Blanc, butter, and bay leaves. Now as they finish cooking, the cozy aroma welcomes the arriving guests.

The main course is a large hen stuffed with sprigs of rosemary, sage, and thyme. Lemon quarters, cipollini onions, and pats of butter peek out of the cavity. I then rub the outside with a paste of olive oil, minced garlic, sea salt, and crushed black peppercorns. This bird is surrounded with root vegetables, carrots, parsnips, beets, and potatoes. Finally, slivers of kale, red onion, and Pecorino Romano tossed with a grassy olive oil and champagne vinegar comprise the salad.

Finally, warm from the oven free-form pear galettes drizzled with lavender honey serve as the capstone to this harvest meal. The meal fills with rich laughter and the garden’s final offerings.

Life celebrated by friends and food: fall is the perfect time of year for this. Now neighbors have returned from their summer travels. The bitey cold is not yet on the horizon. Autumn is certainly the season of abundance. Therefore invite friends, prepare your table, and savor the verdant plentitude.

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Early Summer Bounty

Abundant Produce

Now that summer is in full swing, gardens are following suit. I find myself wandering to my garden beds before almost every meal prep, snipping this, gathering that, filling my basket. After all, marinated Italian white beans need mint. Furthermore they have to be served on a bed of bitey arugula. Lettuces are necessary for a whole host of summer salads. Bok Choy works itself into almost every meal; a tossed salad with mulberries, a quinoa salad, marinated in lemon and oil then served in a pulled pork sandwich. Because I tend to put everything in my morning smoothie, in goes the extra Bok Choy. A vase of its tiny yellow flowers even sits on my counter.

Grilled peach arugula prosciutto pizza anyone? How about mulberry mojitos? Frosty cucumber mint brews straight from the garden? Purple basil blossoms seem to dot everything nowadays. Baby Italian kale sauteed with almonds and lemon zest makes a delicious side.

While my tomatoes, beets, and eggplant are at least a month from being ready, there is still plenty of produce to get crazy with right now. Our strawberries are so sweet that the only option is to eat them straight up, unadorned. I planted these beauties three years ago and have been impatiently waiting for them to produce. This year’s bumper crop has been much anticipated.

A Garden’s Fine Routine

It seems that summertime brings an interesting shift in routine. All winter, we walk the produce aisles, filling our carts with those cold-weather staples like potatoes, parsnips, and onions. Sweet Texas grapefruit and Cara Cara oranges notwithstanding, there isn’t the same olfactory allure to the produce. These dog-days are different. Right now, I wait to plan menus until after scoping out the farmers’ market and bringing home what catches my eye. Even more, what is ready in my backyard garden or my community garden makes all the difference as to what meals I make.

Harvest, then create. It seems backwards compared to wintertime ways. But I can’t help myself; cooking this way is truly satisfying! When purple or green cauliflower or oyster mushrooms somehow end up on my kitchen counter, my mind starts racing…grilled veggies, oyster mushroom crepes…the dishes start rolling out. Freshly slivered basil and freshly cut cilantro inspire me, so one only needs to eat and enjoy.

Summer bounty is a long awaited pleasure. In these cold climes, when the grey days call on us to light candles, listen to Bach, drink lavender lattes, and peruse seed catalogs; this is what we’ve been waiting all winter for.

I, for one, am taking full advantage.

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What Should You Plant First?

As early spring begins, I am starting to think about what seeds I want to plant in my garden beds for the first planting of the season. You are probably thinking it is too early to start thinking about one’s summer vegetable garden. However, this is the ideal time to plan and purchase those first seeds. Some of the most interesting varieties of seeds sell out fairly quickly, so once you know what you’re hoping to plant, get the seeds while they are still available.

A number of types of vegetables thrive in the cool, wet days of spring. Many plants need this weather to really do well.  I take the temperature of my garden soil, and when it’s around 50 degrees, it is time to plant.

The vegetables I am planting this early spring include:

Radishes

Last year I planted “D’Avignon,” the traditional French breakfast radish. This year I am trying two very different varieties. Early Scarlet Globe is a very dependable radish. It is ready in 20 to 28 days, so we can enjoy eating them early. And because I like to try new things, I am planting Purple Plum, a purple radish with a great flavor. A second new venture for me is Watermelon, a white radish with a stunning, dark pink center. This variety shines in the very early spring. It lends itself well to pickling, so I may play around with doing that later this spring.

Sweet Peas

I’m going all out on three completely new varieties of snap or snow peas this year. I chose two from Seed Savers Exchange (an organization that preserves historic and heritage varieties of seeds, saving them and also reproducing some for sale) The first pea variety is the Amish Snap. This is a pea that was been grown by the Amish community long before our present varieties existed. It vines tall and vigorous. The other choice from Seed Savers is Swenson Swedish. This heirloom variety was brought to Minnesota from Sweden in 1876. It is sweet, flavorful, and productive.

Another seed company that is doing great work in preserving rare and heirloom varieties is Baker Creek Heirloom Seeds out of Missouri. I chose my third variety of sweet pea from them. This hypertendril snap pea produces more tendrils instead of some of its leaves. These, along with the beautiful pink blossoms, are deliciously edible and taste just like peas.

Lettuce

With lettuce I like to plant several kinds. I start early in the spring and reseed several times throughout the summer so I have a constant supply. I am planting two mixes, a Mesclun blend that contains some peppery lettuce varieties and a lettuce blend. All the Romaine lettuces are wonderful, so this year I am planting Red Romaine. A large variety, it is both a colorful and tasty addition to salads. Lastly, I am planting an English variety Craquerelle du Midi, sweet and crisp with dark green curled leaves. Its slowness to bolt in the heat of summer is another desired trait.

Carrots

I am starting with two varieties of carrots this year. One is an old faithful I have used for years, Scarlet Nantes. It is sweet, tender, and a proven producer. The other is a red carrot called Dragon. I love the beauty of red carrots. This tasty variety is red on the outside and orange in the center.

Arugula

The arugula I planted last year will come up again this year. I am also, however, planting a bitey variety that will nicely complement what is already out in my garden. Wasabi arugula has the spicy taste of wasabi, a very helpful addition to Asian dishes. It is more tolerant of swings in weather than other varieties. I’ll also be picking the edible blossoms to throw into salads or pasta dishes.

Kale

Lacianto Dinosaur is my kale choice this time around. This Tuscan variety dates back to at least the early 1800s. It is beautiful with dark green, deeply savoyed leaves. It is quite flavorful, making for a fabulous addition to soups and stews. This grouping of vegetables prefers the cool wetness of spring. At least a month before the final frost, I am out cleaning my garden beds and burying the these little nuggets in the ground. They don’t mind a little snow, frost, and cold spring rainstorms. They get to work, germinating and soon popping their little heads through the surface of the earth. The unsuspecting surprise of eating sweet lettuces or crunchy peas in the middle of May when most of us are just starting to put in our summer vegetables is refreshing indeed.

These early vegetables in an otherwise dormant space is like spring opening her door and saying, “Welcome to my home.” And, in fact, welcome it is!