WHAT'S GROWIN' ON
IN LAKE & MENDOCINO COUNTIES
In the last few weeks fall weather has finally come to Lake and Mendocino Counties - cooler nights and shorter days mean that some of the summer vegetables are slowing in production and it's time to start planting new crops like lettuce, favas and onions that prefer cold weather. In Lake County we had a great workshop about fall gardening taught by Lake County Master Gardener Coordinator Gabrielle O'Neill you can read her guide on fall gardening here!
With the shut down of summer vegetables in the garden there is a new season of vegetables to enjoy cooking and growing! Here are some great recipes that highlight fall vegetables:READ MORE >
By Alex from Ithaca, NY (Swiss Chard Rainbow) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
When I worked at the farmers market this past summer in my hometown one of the kids favorite things to pick up was rainbow chard, it has beautiful colors that can make kids excited to eat vegetables! On the flip side chard is an interesting taste as a part of the beet family it tastes earthy with a spinach like texture. Chard is nutritious but does have oxalic acid which can inhibit iron intake and should be avoided by people who have kidney or gallbladder problems. To learn more about chard click here.
For people who like the earthy taste of chard it can be eaten raw in salads, however my favorite way to eat chard is sauteed with plenty of butter and garlic. I'm not super picky so I often use chard the same way I would use kale in cooking, with the stem removed, sauteed with pasta or cooked down with garlic, salt, pepper and lemon for a side dish. Chard can be tough to know what to do with so here are some great chard recipes:READ MORE >
Are you swimming in kale and hungry for a recipe? This delicious sesame-kale salad was shared and devoured at our latest Lake County Gardens Gathering Potluck by one of our Highlands Senior Center gardeners. Thanks Susan!
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Radishes are fantastic spring vegetables! Radishes are great to grow with kids because they grow quickly and are beautiful and rewarding to harvest. For years I did not think that I liked radishes because my family didn't eat them at home, it wasn't until I left for college that radishes became a regular part of my spring time diet. Now radishes are some of my very favorite vegetables! There are so many different ways to use radishes in cooking, and they are easy to add to meal-time regulars by tossing them into a side salad or quickly roasting them in the oven for a tasty side dish. For the more adventurous eaters radish greens can be eaten in salads or used in pesto.READ MORE >
Here at the Gardens Project we are getting excited for cooking with spring vegetables. Although at the supermarket you can buy most vegetables year round, we love to cook in season - it's not only cheaper but the veggies taste better! To me, spring always means a bounty of fresh produce, from tasty greens to spicy radishes.
Currently here in California we are at the tail end of citrus season so it's a great time to enjoy lemons and oranges at their peak!
Citrus is also really good for you! I always eat citrus to get a boost of vitamin C when I feel like I might be getting sick to give my immune system a good boost. Another great thing about lemons is that you can use the peel to flavor cakes, breads and even pasta to give it a bright, summery taste.READ MORE >
Since Easter is coming up this weekend here are a few egg-cellent ways to spruce up hard boiled eggs and incorporate some vegetables!
We love this first recipe because you get two things for one recipe - pickled beets and beautifully dyed pickled eggs! To make the eggs even more special you could devil the eggs after pickling them - my personal favorite way to enjoy hard-boiled eggs.
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It's the question we always get when a new gardener plants kale- how do you eat this stuff?
Pumpkin Coconut Curry Soup
Visit your local Farmers' Market and pick up some pumpkins or squash to use in this healthy and delicious recipe!
2. While shallot sautés pull Kale leaves from stem. Pull from bottom up, leaves should free themselves easily. Rinse leaves with cold water. While leaves dry, prepare Za’atar dressing. Combine lemon juice, Za’atar seasoning, tahini, olive oil, salt, and pepper. Whisk ingredients together.
3. Shave carrot into strips with a vegetable peeler. Rinse and drain cooked garbanzo beans. At this juncture salad can be served hot or cold. Toss kale with dressing, carrots, and beans; then top with shallot. Or add to sauté pan warming everything through; dress last.
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