What are we eating?

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Permalink Reply by Shawna on June 29, 2008 at 11:41am

Breakfast was scrambled eggs with a homemade salsa topping of tomatoes, jalapenos, tomatillos, red onions, (traded some tomatoes since my onions flopped) garlic, and cilantro....more tomatoes than I know what to do with now....supper is going to be beef, shrimp, and chicken fajitas....with green peppers, tomatoes and onions....

Cucumbers are sitting in vinegar for my husbands snack later on this afternoon.

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Permalink Reply by Jessica Soulliere on June 29, 2008 at 11:43am

spinach and lettuce all the way

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Permalink Reply by Heather Wood on June 29, 2008 at 1:55pm

Onions, garlic, shallots, still lots of greens (mostly chard, lambs-quarters, and mallow at this point), artichokes, first hot peppers, broccoli, carrots, beets, potatoes, all the herbs. No tomatoes or eggplants yet. First filet beans last night. The Romano beans aren't far behind.

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Permalink Reply by Penelope on June 29, 2008 at 6:39pm

What kind of "mallow" are you talking about, and how do you prepare it? My tomatoes and peppers are just now barely blooming except for one tiny stunted tomato on a stunted plant that I wonder if it will grow.

I've been eating snowpeas, however, and a few regular peas. I didn't plant many, so I just graze in the garden and eat them raw.

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Permalink Reply by Heather Wood on June 29, 2008 at 10:59pm

I've seen it labeled as both "malva verticilla" and "malva crispa." I think that "Malva crispa" is the correct botanical name. Initially I sowed it and let it go to seed, and now it self-sows, alhough never in a widespread or weedy way. I got the seeds from Nichols Garden Nursery the first time. It's 4-5 feet tall and looks something like a flowerless hollyhock. The leaves are mild in flavor and somewhat demulcent, with a slighly okra-like texture. It's great in greens mixtures, and can be up to half of the greens in a given batch. . I don't care for it by itself, and don't like it raw. It was much eaten in Israel during the wars, I've read, because it ws the only thing that would grow in their desert climate with no attention. It will take any heat that New Mexico can throw at it, but I do give it a little water. However, there is no other green that I can grow with so little water. Elizabeh Schneider's Vegetables from Amaranth to Zucchini has a more complete section about cooking it.

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Permalink Reply by Penelope on June 30, 2008 at 7:01am

A friend of mine grows a mallow that flowers somewhat like a Hollyhock, deep maroon flowers on the ones I saw last year. The only mallow here is definitely a weed, grows low to the ground and gets into everything.

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Permalink Reply by Maggie on June 29, 2008 at 6:52pm

We are eating winter greens, broccoli, silverbeet, beetroot, daikon, spring onions, kale, fenugreek, mustard greens, lettuce,parsley, mint, corriander,chicory and broccolini. We have lemons on our tree and nasturtium flowers for color.
A neighbor ( born in India) is coming by this week and we are going to cook some traditional Southern Indian recipes with her cookery skills and our veggies.
Yesterday we were chatting about the health benefits of the different ingredients in our garden.
We have had small amounts of rain and have not had to water for months. Our veggies look so good, much healthier than when we use tap water.

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Permalink Reply by Alison Harris on June 30, 2008 at 1:39am

Maggie, can you share any wonderful recipes you learn from your neighbor? I am always on the hunt for new recipes. I love that you're growing fenugreek. That is so cool. I am going to try growing sesame this year. I haven't started it though so I had better hurry up!
Alison

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Permalink Reply by Alison Harris on June 30, 2008 at 1:36am

We are eating Santa Rosa plums by the bucketful, Regina and Flavorcrest peaches, Blenheim and other apricots, Golden Bush Zucchini, Cocozelle zucchini, Yellow Crookneck, Gold scallopini summer squash, basil, Armenian, japanese, and english cukes, calendula, nasturtium, sungold, black cherry and Chadwick's cherry tomatoes, Yellow Brandywine, Fireworks, and some other slicing tomatoes, green yellow and purple bush beans, many different chile peppers, oregano, and the greatest potatoes! This year we grew French red fingerling, La Ratte, Ruby Crescent, Banana fingerling, Yukon Gold, Red Bliss and Klamath Pearl. We just harvested garlic and onions too.
I am now searching for a great plum preserve recipe and chutneys. I want to make sure to preserve a lot of this harvest so that I can enjoy it all winter and use it to spice up the greens of winter.

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Permalink Reply by Nicole on June 30, 2008 at 10:08am

Right now I'm envious of those of you with long growing seasons!! Here in NH things aren't quite so far along, and I'm farther behind than most; we moved to a new home in late April, and most of what would have been my early planting season was spent moving and settling in, as well as tilling and preparing brand new veggie beds. Oh well... we've had lots of good rains, and things are catching up now.

I'm eating various salad greens (spinach, leaf lettuce, broccoli raab), herbs, alfalfa sprouts, and radishes, and am hungrily eyeing my ripening tomatoes, budding broccoli, and blossoming squash plants.

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Permalink Reply by Leah on June 30, 2008 at 12:14pm

We've been eating the strawberries that the squirrels haven't eaten, and I picked my first cucumber today. It was delicious!

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Permalink Reply by Maya on June 30, 2008 at 9:15pm

STRAWBERRIES!!!

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