OK, “warming up” might be a little optimistic, given the forecast for this week. On the bright side, we are getting ideal conditions for growing spinach and rhubarb and other greens. The theme in May is definitely green! In the pack this week we’ll have eggs, salad greens, spinach, sweet Japanese turnips, and beet greens. The price again this week will be $25 ($20 for Seaforth folks).
Both David and Bruce took a very well-deserved rest on Saturday. We had visitors from Four Seasons Farm. They helped us weed and prune some greenhouse tomatoes (some tomatoes are forming). Yay! Thanks guys. They even brought their own lunch.
I was spraying kelp meal on the tomatoes and eggplants in the hoop houses on Saturday when I saw a shocking and very scary thing: two Colorado Potato Beetles getting it on! 99% of insects are beneficial, but these guys are definitely evil. I smooshed them.
We will have sweet Japanese turnips (Hakurai) again this week. I just LOVE them. Something crunchy and tasty. I can’t get enough of them. They are really best raw. Has anyone found a good use for the tops?
An exciting piece of news is that we are slated to get two Hants County youth, Cassie and Carilee, for work experience. If all goes well, I will introduce them next week.
Thanks to Debbie Van Beusekom for submitting these recipes on our Facebook page. Sorry we don’t have ginger available yet. Only another couple of months…
Mung Beans with Greens
5 Tbsp canola oil
½ tsp whole cumin seeds
¼ tsp fenugreek seeds
1 lb finely chopped arugula
½ lb finely chopped spinach
1 cup mung beans, washed, drained, and set aside
¼ tsp turmeric
1 tsp salt
1 Tbsp chickpea flour mixed slowly with 5 Tbsp cold water
2 thin slices of peeled fresh ginger cut into fine slivers
2 Tbsp very fine half rings of peeled onion
2-4 fresh hot green chiliesDirections:
Put 2 Tbsp of the oil in a heavy bottomed pot and set over medium-high heat. When hot, put in the cumin seeds. Ten second later, put in the fenugreek seeds. Stir once then quickly put in the arugula, spinach, mung beans, turmeric, and 4 cups of water. Stir and bring to a boil, watching carefully so that the contents of the pot do not boil over. Partially cover, leaving the lid very slightly ajar. Turn the heat down to low and cook gently for 50 minutes, or until the beans are tender. Add the salt and stir to mix. Stir the chickpea flour mixture and add it to the beans. Stir and cook over very low heat for another 10 minutes.Put the remaining 3 Tbsp of oil in a small frying pan and set over medium high heat. When hot, put in the ginger, onion, and whole green chilies. Stir and fry until the onion turns brown, then empty the contents of the frying pan into the pot with the beans. Stir to mix.
*Note* The whole chilies should be eaten only by those who know what they are doing!
Persian Rhubarb Syrup
1 ½ lbs washed and trimmed rhubarb, cut into ½ inch pieces
3 cups of sugar
1 cup lemon or lime juice
Put the rhubarb in a large stainless steel pan along with ½ cup of water. Bring to a boil. Cover, turn the heat down to low, and simmer very gently for 30 minutes. Starin, saving just the juice. Put the rhubarb juice back into a clean stainless steel pan. Add the sugar and lemon or lime juice. Stir and bring to a simmer on low heat. Simmer gently for 30 minutes or longer, until the juice turns slightly syrupy. Strain into clean, sterilized glass jars and allow to cool. Cover with non-corrosive lids.
To make the drink, pour ½ inch of syrup into a glass and add 4-5 ice cubes and then enough water or seltzer to make a drink of the strength you like. Stir, garnish with a mint sprig if you wish, and serve.