Weekly Weed Archive

Week Ten

August 3, 2011

What’s In Your Harvest Basket This Week:

  • Cabbage
  • Eggplant (on rotation)
  • Tomatoes
  • Summer squash
  • Bell Peppers
  • Peppers,Big Jim,Banana,Jalapeno,
  • String Beans (family shares)
  • Onion
  • Sorrel
  • Peas (you pick)
  • Grapes, from Sterling farms,Leeds (conventionally grown)

Fruit Share:

  • Rhubarb, Suffers from an identity crisis.Sunset’s “New Western Garden Book” describes rhubarb as an “uncommon vegetable” that’s used as a fruit in sauces and pies. Joy of Cooking is even less polite, saying “Only by the wildest stretch of the imagination can rhubarb be included in this [fruit] chapter, but its tart flavor and its customary uses make it a reasonable facsimile, when cooked, of fruit.”
  • Grapes, from Alis Organics
  • Grapes, from Sterling farms,Leeds (conventionally grown)

No sugar rhubarb pie

The thought of sugar free rhubarb recipes makes your lips pucker. But, sugar free recipes that use rhubarb are easier than you think. For example, take rhubarb cake recipes or rhubarb muffin recipes. When directions call for sugar, replace it with fruit juice concentrates or mild tasting fruit, such as pears or Delicious apples. Here’s a sugar free rhubarb pie recipe that will make you a believer.

4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown. Enjoy!

Rhubarb spice pancakes

Colorful and tasty, these pancakes are like rhubarb cake, only less sweet. Try them for breakfast or dinner. To two cups of your favorite pancake batter, fold in the following ingredients:

3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.

Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Cabbage, Cabbage is 90 percent water (only 15 calories per 1 cup serving), but still delivers a significant dose of vitamins A and C, calcium, potassium and magnesium. It’s purported to be a great digestive aid and intestinal cleanser as well. Cabbage is thought to be the most globally cultivated of all the plants in the Brassica family, and is eaten in almost every country around the world. It’s nourished humanity for centuries, whether in the form of kimchi or sauerkraut or good old slaw.

We harvested the wrapped ones earlier and saved them for today.

They will store well in your fridge in a plastic bag or plastic wrap for weeks.

Eggplants, I love this vegetable. Why because of the many ways it can be eaten! Grilled,smoked,fried,marinated,sauteed,At the share holder dinner last year we rolled it around homemade ricotta and smothered it in a tomato sauce and baked it. Amazing!

We grew 10 varieties this season. Several of them are coming on:Rosa Bianca ,they are the beautiful white and violet streaked plump ones.An Italian heirloom with a mild creamy taste.Fairy Tale,miniature eggplants with the same color as the Rosa Biancas but are long and thin,and are non-bitter, with a tender skin and few seeds. Ping Tung from Taiwan,thin long purple,and sweet. Japanese, these look just like the Ping Tung only taste will tell.Brazilian oval orange,very small oval fruit ,orange with green streaks.Of course the more common ones are in abundance those plump black beauty’s.

If using within a day or two, store at cool room temperature:otherwise, refrigerate in an open plastic bag.

We appreciate all your support,weeding,helping,coming to the farmers market and learning to eat what is in season.

THANK YOU

 

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