Garden Update - June 2015

Hello from chief gardener John! Things are going well in the garden so far this summer.  We've had nice rains and unusually warm weather, which have kept everything growing. We gambled like everyone else and put tomatoes in early, but they are looking fantastic. The asparagus did well but was a quick, short harvest. The greens are growing nicely - we've eaten a lot fresh and just began to preserving the rest. Turnips have been delicious and the beets are almost ready!  The currants and sour cherry trees are producing well - it might be our best year ever for both.  I just planted winter squash and pumpkins from seed. I recently learned planting them a little later than I used to will help avoid squash bugs. The good weather has also helped the weeds, but I've been working to keep them (mostly) under control.    

Tasty garden sandwich with fresh greens, herbs, and pickled hot peppers from last years garden.

Montmorency sour cherry tree.

Slicing and paste tomatoes for juice, sauce, salsa.

Eggplants look great this year! Can't wait for eggplant parmesan!

Sweet and hot peppers. Several are producing fruits already!

Green Beans

Pickling cucumbers. We'll make dill, bread & butter and fresh (refrigerator).

Beets almost ready to pull. We'll eat a few fresh and the rest will be pickled.

Caraflex cabbage produce tight, pointed heads (rather than round). Good for grilling.

Quick Side: Roasted Veg

Roasted vegetables are one of my go-to side dishes. With one technique, I can make a variety of quick, homemade sides. I always have some sort of vegetable on hand: in my pantry, fridge, freezer or garden, so even if I don't plan ahead, I can have a tasty side dish ready in 30 minutes or less.

Roasted vegetables start with the same technique: Prep veg and toss with olive oil, salt and pepper. Place on an oiled baking sheet and roast at the suggested time and temperature below. If your oven has a convection roast function, this is the time to use it. The rotating air helps develop crispy, caramelized edges. Be sure to stir/flip the vegetables once during roasting.

Feel free to mix up the seasoning according to your tastes with different citrus juice and zest, herbs, spices, vinegars and cheeses. You can develop hundreds of flavor combinations!

Think you don't like beets? Try roasting. You'll want to make
extra to toss in a salad the next day.

Roasted cabbage pairs well with roast pork and sausages.

Caramelized carrots pair well with beef. Perfect with cube steak and gravy.

Crispy fries can be made in your oven. Your family will think they're deep fried!
I used a crinkle cut knife to create marcelled edges.

After prepping vegetable, toss with olive oil, salt and pepper and place on an oiled baking sheet. Roast according to directions below stirring once during roasting.

Asparagus
Leave asparagus whole, snapping off tough ends. Roast at 400 degrees for for 12-15 minutes, depending on the size of the stalks. Sprinkle with the juice of half a lemon after roasting.

Beets
Peel and cut into small cubes. Roast at 450 degrees for 30 minutes. Serve with horseradish dipping sauce.

Broccoli
Break into florets. Roast at 400 degrees for 10-12 minutes. Sprinkle with juice of half a lemon after roasting.

Brussels  Sprouts
Remove outside leaves and cut sprouts in half. Roast at 425 for 30 minutes.

Cabbage
Slice cabbage into thin wedges making sure to keep leaves attached to core. Roast at 425 degrees for 15-20 minutes depending on the thickness of the wedges.

Carrots
Chop into uniform sized pieces. Roast at 425 degrees for 25-30 minutes. Top with fresh parsley after roasting.

Cauliflower
Break into florets. Roast at 400 degrees for 20 minutes. Top with parmesan after roasting.

Green Beans
Roast whole beans at 400 degrees for 15 minutes. Sprinkle with parmesan cheese after stirring.

Potatoes
Cut into one-inch cubes or planks for fries. For for more spice, sprinkle with cayenne and garlic powder. Roast at 425 degrees for 25-30 minutes.

Sweet Potatoes
Peel and cut into small cubes. Roast at 400 degrees for 25 minutes. Toss with fresh rosemary after roasting.

Tomatoes
Cut plum tomatoes in half lengthwise. Drizzle with balsamic vinegar. Roast at 425 degrees for 25-30 minutes. Sprinkle with fresh basil after roasting.

Roasted Beets

Our fall beets are just about ready to pick. We preserved our spring beets, but recently pulled a few of the late beets to roast with dinner. I added them to the golden beets I snagged when my friend, Bren, offered me a tour of her garden. If you've only had beets from a can, I encourage you to try roasting fresh beets. Crispy and sweet, roasted beets are a quick side that pairs well with a variety of meats or as the star of a meatless meal.

Bren's yellow beets were a great contrast to our red beets. Although I served these with only salt, pepper and olive oil, I often make horseradish sauce for dipping (we also pull horseradish this time of year).

Just pulled from the garden: red beets (red tops) and yellow beets (green tops). 

Remove greens and roots. Greens are edible and can be prepared
similar to other greens: braised, sauteed, etc.
Peel beets with a vegetable peeler.
Chop beets into 1-inch cubes. Toss with olive oil, salt and pepper.  

If you're worried about stains on your wood cutting board, consider using a plastic board.
Beet juice stains on your hands can be removed with soap and water. Eventually.

Place beets in a single layer on a rimmed baking sheet. If available, use the convection
function on your oven for a crispy skin. Flip once during roasting. 

We served beets with grilled pork chops, homemade zucchini bread
and home canned peaches. I need to practice my food styling skills!

Roasted Beets
Bunch of beets (I usually do 1-2 beets per person, depending on size of the beet)
Olive oil
Salt & pepper to taste
Preheat oven to 425 degrees. Peel beets and chop beets into 1-inch cubes. Toss with olive oil and sprinkle with salt & pepper. Place beets on a rimmed baking sheet and place in preheated oven. Roast for 25 minutes stirring once. Serve with horseradish sauce.

Horseradish Sauce
1/2 cup mayonaise
1/2 cup sour cream
2 Tbsp grated horseradish, or to taste (be sure to use grated horseradish, rather than commercially prepared horseradish sauce)
Salt & pepper, to taste
Combine all ingredients in a small bowl. Serve as a dipping sauce with roasted root vegetables or as a an accompaniment to roasted meats.

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Pickled Beets

Beets are one of my favorite vegetables. There. I said it. Yep, I really like 'em. Seems beets have their share of haters. If you find yourself in the hater category, I say: you just haven't had them prepared correctly.

The humble but versatile beet can be boiled, roasted or pickled, eaten hot or cold, plain, with butter or spiced. And in a root cellar or fridge, beets can last months.

When beets are ready to harvest, we look forward to storing a few, roasting a few and pickling the rest. Pickled beets make a quick side dish and a perfect foil for rich foods (like mac & cheese).

Harvested beets. They don't look edible. Just wait!

Beets get a rinse outside. Looking better!

To preserve: 

Beets get a hot bubble bath, then peeled.

Wash beets, and remove all but one inch of the greens just above the bulb. Place in a pot, cover with water bring to a boil, reduce heat and simmer, covered for 45 minutes. Drain beets, rinse with cool water and when cool enough to handle, remove skins (no knife required!). 

Carefully add the brine, leaving headspace.

Combine brine ingredients.  Bring to a boil, reduce heat and simmer 15 minutes. In the mean time, slice or cube beets and distribute them between clean, hot jars. Remove spices and pour brine over beets leaving 1/2 inch headspace. Adjust lids and rings and process.  

Remove jars from canner and cool for 12 hours. When cool remove rings, wipe jars and store in a cool, dry place. Unsealed jars should be refrigerated and consumed within a few days. 

Beet Pickles

from The Ball Blue Book
3 quarts beets (abut 24 small)
2 cups sugar
2 sticks cinnamon
1 Tbsp whole allspice
1 1/2 tsp salt
3 1/2 cups vinegar
1 1/2 cups water

Wash & cook beets. Drain, cool slightly and peel. Combine all ingredients except beets in a large sauce pot. Bring to a boil, reduce heat and simmer for 15 minutes. Remove cinnamon and allspice. Pack beets into hot jars leaving 1/2 inch headspace. Ladle hot liquid over beets leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts for 30 minutes in a boiling water bath canner. Yield: 6 pints or 3 quarts