Flamingo News
The garden is blooming away. Early crops are going to seed and being yanked out and replaced with other crops. The lettuces and cilantro first planted are coming to an end and the next round is getting ready. The peas are going wild and by next week we should have a great harvest. Beans starting to bloom and Kohlrabi is fattening up into its startling UFO shape! The garlic should be ready to be harvested next week and soon ZUCCHINI!
Chioggia, Cylindra, and Detroit Dark red baby beets
Baby turnips
Chinese Cabbage
Cilantro
Basil
Bag of Winter Marvel Lettuce-not washed
Bag of Mixed Mesclun greens
Mixed edible sugar snap peas
Tat Soi
Eggs
Baby beets- will need to cut off greens about 1 inch from top and store greens separately from baby beets. Scrub baby beets and turnips and roast at 400 degrees, covered with 1/2 cup of water until easily pierced with a knife. Toss with butter, salt, and pepper or a little cream with fresh herbs (tarragon is great) or chill and slice into a salad. Cook the beet greens like you did the others.
The tat soi would make a great side dish (ignore outer leaves we’re looking at the stems here). Slice stems into about 1 inch pieces and steam until tender but still crisp. Put 2 Tbls. butter or oil into a skillet Add 1 Tbls. soy sauce, 1 tsp finely chopped ginger, and 1 clove of garlic. Add the tat soi stems, cooking until well coated. Stir in a little less than 1 Tbls. chopped fresh cilantro. Add some pepper and salt to taste. Serve immediately.
All right let’s use up that daunting chinese cabbage!
Veggie Egg Rolls
2 Tbls veg. oil
4 to 5 green onions sliced into strips
(this would be a great place to use up any tops left over)
2 garlic cloves minced
1 red bell pepper sliced into 1/4 strips
Add carrot or celery or both sliced thinly or grated.
1 Tbls. grated ginger
About 6 cups chinese cabbage shredded.
2 Tbls. rice wine or sherry vinegar
2 Tbls. Soy sauce
Heat oil in large skillet over med high to high heat and add garlic, stir in veggies and ginger and keep stirring for about 2 minutes. Now throw in cabbage and cook for 7 minutes or until tender. Mix in the vinegar and soy. Transfer to a large colander and drain and cool.
20 egg roll wrappers should do the job.
Position wrapper with the points at 12, 3, 6, and 9 o’clock. Put 1/4 cup of cooled filling below center, fold in 3 and 9 o’clock points roll up from bottom and moisten (2 Tbls.cornstarch with enough water to make thin paste) Let stand for 10 min. Fry at 350 for 1-2 minutes or bake at 375 (after brushing egg rolls with oil) for 30 minutes.
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Week 3
Thursday, July 13, 2006
