RFC visits: Edible Landscaping

Last week, some of the family gardeners came into town and wanted to check out the Edible Landscaping nursery in Nelson County.  Edible landscaping is such an appealing idea in general that we were all excited to see which fruits we could introduce into our gardens at home.

Blackberries

Fat blueberries

Everyone was so helpful and so nice at the nursery, including owner Michael McConkey who walked us around, bursting into song every once in a while and joyfully exclaiming over fruiting plants as though he was just discovering them himself.  He even brought me this giant mulberry that was one of the sweetest I have ever tasted!

Michael and his giant (and super sweet) mulberry

Figs

Gorgeous pomegranate flowers

Swallowtail feasting

 We had such fun exploring the idea of introducing more food plants into our gardens.  My uncle Alan and aunt Paula wound up with several plants- including an asian pear tree and a goumi berry (which is a nitrogen fixer in addition to having tasty berries).  Alan had to sit with the shrub on his lap on the ride home, but it was a most lovely drive.

Uncle Alan and his Goumi berry

I didn't bring anything back because I had not done sufficient research on what to plant, but there is always mail order...  It is a fun day trip though, so head on out sometime, and bring some fruits home!

Swiss Chard from the garden and ...Frittata!!

We are on a swiss chard kick.  I think it has something to do with the 10 enormous chard plants we started from seed this past fall.  They grew on happily in our cold frame all winter and are now the size of small shrubs.  Still tender and tasty, we've been harvesting them like crazy.  Inviting us over for a pot luck, coming here for dinner?  You can guess what's going to be on the menu.  Ten chard plants for two people is just a bit too much.  It is time we make room for that arugula and red leaf lettuce that's trying to make its way in the same bed. Last night we lifted and used up four whole plants to serve ten people wilted chard leaves with fresh lemon, lots of chopped garlic and a little olive oil. Two giant bags of chopped chard turns into paltry portions before your eyes.  Also,  this is my new favorite way to eat chard on it's own.
With fresh eggs and fresh chard in abundance, it seemed a great time to make one of our favorite weekend breakfast, or week day dinner treats... a frittata. Frittatas are one of those wonderful quick concoctions that works with a wide range of ingredients.  If you have eggs and some fresh greens or vegetables, you've likely got the fixings for a good frittata. Cheese, garlic, onions, shallots, herbs and spices can be mixed and added to suit what produce you've got on hand.

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Frittata for Two:
(This makes a hearty breakfast for two, or a respectable lighter meal for four. )
olive oil
butter
1 large bunch swiss chard, stems removed
3 med. cloves garlic
6 -8 white button mushrooms
Parmesan, or other cheese
4 eggs
Pinch of marjoram

Pre-heat oven to 350 degrees.  Crack the for eggs into a bowl and beat together with a fork incorporating a pinch of salt, fresh group pepper and marjoram. Using  a large, seasoned cast iron skillet on medium heat add a little olive oil and a good pat of butter. Saute the mushrooms for a few minutes, and then add the garlic. Within a minute or so, before the garlic starts to brown add the chard to wilt. The moisture from the leaves should be enough to keep the garlic from browning.  As soon as the chard is wilted (1-2 minutes) spread the ingredients even across the bottom. You may need to add another pat of butter or a little oil to make sure that the eggs don't stick to the pan.   Pour the eggs over top. Do not stir!!  Let cook for a minute or so until eggs are set on the bottom.  Quickly remove from heat and grate a little parmesan on top. Place the skillet into the oven on the middle rack.    Keeping careful watch, remove from the oven once the eggs have fully set (about 5-7 minutes).   Let cool for a minute and use a spatula to cut down the middle of the pan.  Plate up with fresh warm bread, oven fries, or fried potatoes.

Now I just have to figure out what to do with the enormous bag of chard stems I couldn't bring my self to toss out!  Chard stem and carrot soup?? hmm...I don't know...

Let it grow!

I have heard a lot of folks say that they stopped growing cilantro because the window to use the leaves  is so very short.  The plant does bolt quickly in our part of the world, and the leaves taste different after the flower stalk goes up- not so tasty.

I have (in my lazy gardening) come across a lovely discovery!  Let that cilantro grow!

Cilantro flowers

There are three reasons for this:
One- aren't those flowers sweet?
Two- if it self seeds, you will have cilantro as cilantro in the fall.  (And if it never freezes, you can harvest the leaves all winter!)
Three- If you harvest the seed, (which for some reason changes the spice's name to coriander) you can use it to add perfumey elements to indian, middle eastern and mexican foods.  I toast it with cumin seed, crush it, and keep it on hand to add to anything I'd normally use cumin in.

Reader Recipe: Kohlrabi and Summer Squash Empanadas

Last Saturday I did a short cooking demonstration for the Farmers Market at St. Stephens. The very best part about doing the demo was meeting and talking with all of our readers who came out!! Thanks so much! More on that later, but for now I wanted to share this fun looking recipe with you. It sent to us by our long- time follower Relucent Reader. It offers another great option for cooking with Kohlrabi, with the addition of summer squash.

Thanks RR!
Here's what he sent....

"Here is the recipe I mentioned in the comments section of your blog.

Enjoyed the cooking demo @St Stephens; I'll be giving the kohlrabi chips a try!

1 tablespoon extra virgin olive oil

1 tablespoon butter

3 garlic cloves, minced

1(1') piece of fresh ginger, minced

2 kohlrabi bulbs, peeled and cubed

salt and pepper to taste

1 large yellow squash, cubed

2 green onions, chopped

1/2 cup fresh spinach, chopped

1 pinch of ground nutmeg

1 egg

1 teaspoon water

1 (15oz.) package pastry for a 9" double-crust pie

Preheat oven to 450.

Heat olive oil and butter in a large skillet over medium heat. Stir in ginger and garlic;cook until fragrant, about 3 minutes.Stir in kohlrabi and season with salt and pepper. Cook and stir until softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in green onion, spinach, and nutmeg.Add more salt and pepper as needed. Cook until spinach has wilted, about a minute.

Line a baking sheet with parchment paper. Beat the egg with water ina small bowl; set aside. Roll out the pie crust by running a rolling pin over it once or twice. Cut about 16 6-inch circles using a large cookie cutter or cereal bowl.Fill the center with about a tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half.Crimp the edges of the dough with a fork to seal and place on the prepared baking sheet. Repeat with the remaining [astry and veg. filling. Prick each empanada with a fork, then brush with the egg wash. Bake in pre-heated oven until golden brown and flaky, 5 to 7 minutes. Serve hot.

Regards,

"Relucent Reader"

Delicious, Easy Baby Zucchini Salad

For the last few weeks the vendors at some Richmond farmers markets have been offering beautiful baby zucchini, and squash. Surely by now these tender treats are to be offered at most markets around town. I've never really liked zucchini, but then I usually ate it cooked whether it was grilled, sauteed, breaded and fried, or baked in say, a lasagna.
I have discovered a new love for zucchini thanks to my sister- in- law introducing me to raw zucchini salad. Since trying this at her beautiful mother's day brunch, I have made it myself multiple times. The young, tender zucchinis are great raw. They soften, and absorb flavors in a fast fifteen to thirty minutes. This is perfect as a side to fish, or a bit of white sauce pasta, or with quiche for lunch perhaps. No recipe is needed. It's just the basics, added fairly sparingly, and I usually just eyeball it, but here's a good start....

Zucchini Salad For Two

2 to 3 baby zucchini's, unpeeled, and sliced about 1/8" thick

(These little guys tend to be about 4" long, and about 1" across.)

Lemon Juice ( 2-3 wedges of fresh or about a cap full of bottled)

A drizzle of Olive Oil

Fresh Basil, torn into smaller pieces. ( about 1 tbsp)

Oregano (a lite sprinkling if dried)

Salt and Fresh Ground Pepper to taste.

Ricotta Cheese ( Break apart a whole milk ricotta with your fingers to distribute it here and there atop the zucchini. )

Toss the zucchini in a bowl with the olive oil, lemon juice, salt and pepper. Arrange the zucchini out on a platter. Add the basil, oregano, and ricotta cheese. Let sit for 15-30 minutes, or cover and keep in fridge. It's great the next day as well.