Eating from the Summer Garden
What is being harvested from your
garden? If your garden is like mine,
you have been bringing in more green
beans, tomatoes, squash, zucchini
and cucumbers than you can possibly
eat. And recently, eggplant, basil,
asparagus/ long beans, mint, corn
and okra are starting to produce
abundantly. If you planted Malabar
spinach and bitter melon, you are at
the beginning of the harvest. French
sorrel is making its last hurrah
before the summer heat sends it into
semi dormancy. And the most prolific
crop of all, snails, is increasing
logarithmically. Cream peas,
zippers, black-eyed peas and edamame
harvests are all a short time away.
The challenge is to find breakfast,
lunch and dinner cucumber recipes
for a couple of months, and the same
for the other summer vegetables.
Summer is the time of limited types
of vegetables, and it is the time
for creativity in cooking and a time
for canning and freezing for later
use.
I find ways to make unusual and
delicious salads, salad dressings
and soups out of vegetables not
usually thought of in that way.
There are as many cucumber soup
recipes as you can think of
ingredients to throw together. For
instance, puree together cucumber,
red or green onion, mint, garlic,
rice or soymilk and yogurt, salt and
pepper. Cucumber and tomato salads
are similarly open to imagination.
For instance, chop a few cucumbers,
add the equivalent of 3 or 4 large
tomatoes cut up, a cup of chopped
mint, and a couple of cups of
arugula. To this add a salad
dressing made with tomato, avocado,
basil and lemon saved from your
Meyer lemon tree. Eggplant can be
used in baba ghanoush, bruschette,
and many middle-eastern and African
recipes. The fun is in the adventure
of discovering new tasty recipes,
and adorning the pallet with
surprising flavors.
But what are we going to do with
bitter melon and Malabar spinach?
The trick in my house is to find
bitter melon recipes that remove
some of the bitterness while taking
advantage of the unusual taste which
provides us with perhaps the most
healthful vegetable of them all.
Many recipes can be found on the
Internet. I like to cut the melon
lengthwise, deseed, salt and let sit
for 30 minutes, then cut into
strips, stir fry with garlic, onion,
tamari and chili pepper flakes. An
egg can be added near the end of the
stir-fry.
In some ways, summer gardening is
delightful in that it must be done
in early morning or in the evening
once the sun has lost its power.
This leaves the rest of the day for
preparing food, reading, doing yoga,
looking in vegetable seed catalogs
to find interesting things to grow
in the fall and winter garden; or
just taking time for a well-deserved
nap.
Ray Sher is a gardening and
permaculture instructor, vegetable
and fruit garden consultant, and
works his large intensive home
vegetable, fruit and herb garden
using organic methods. Contact him
at RayInTheGarden@sbcglobal.net.
This column is sponsored by Urban
Harvest. To find out more about
community gardens, school gardens,
farmers markets and gardening
classes, visit www.urbanharvest.org.
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