The weather is really all over the place. We have had heavy rain storms (with the rain running down the road) followed by blistering sun; all on the same day. We’ve put up with quite a dry spell, the driest for over 100 years, but not being one to complain, it can stop raining now!
There is a lot of failed germination in the field due to the drought, and really the rain is too late for these crops.
Good news, the kitchen garden is growing very well and is providing us with lots of lovely fresh vegetables and some fantastic fresh garlic in the boxes this week.
Fresh Garlic
The best way to use your fresh garlic is straight away. If, however, you want to save it for use later I would recommend peeling and putting in a clean jar and topping up with olive oil. (The oil can be used after the garlic has finished, it has a lovely flavour.) You can peel and finely chop the garlic and store in a clean jar with white wine vinegar with a splash of olive oil on the top to keep out the air, just like the lazy garlic you can buy in the shops. It also saves a lot of time when cooking later.
Store both these methods in the fridge.
Chard, Beet Tops, or Spinach
These greens are one of my favourite fresh summer vegetables, and can be prepared in a number of ways:
- They are lovely and tasty just washed and lightly steamed with a little butter, sea salt, and a pinch of nutmeg.
- Wash and rip up and serve as a robust green salad with mustard dressing.
- Wash and steam, stir into a rich cheese sauce and wrap in savoury pancakes.
- Wash, steam, and chop to add to the egg mixture in a quiche
- Or simply stir fry in a splash of oil and some lovely fresh chopped garlic
If you need to freeze your fresh garden greens, pack them tightly in a plastic bag and freeze. They are not the same once frozen, but cook well and can be used for all the cooked recipes.
Squash
What a beauty. These squash are so fantastic to look at, I feel compelled to cut off the top like a hat and gouge out the insides. Make a savoury stuffing for the squash bowl. Stuff the cavity and replace its hat, brush with olive oil. Place the squash on a greased baking tray and roast in a hot oven until tender and hot all the way through.
Stuffing
Mix together:
- Diced squash minus the seeds;
- 1 tablespoon of finely chopped onion;
- 1 clove of chopped garlic;
- ½ cup of cooked rice or bread crumbs;
- A pinch of mixed herbs;
- 1 chopped tomato;
- Salt and plenty of freshly ground black pepper.
You can mess about with the stuffing and add some cold shredded cooked meat or some curry spices, perhaps a teaspoon of pesto, or some grated cheese.