Roasted New Potatoes and Green Beans

I loved the recipe I posted last week and wanted to try it but there are just two of us plus one that eats tiny bites so I needed a smaller recipe.  I wanted to pare this with green beans fresh from the garden so I just added them to the mix.  This was served with my mini meat loaves that I keep in the freezer for quick meals .........YUMMMMM

8 ounces small new potatoes (cut in 1 1/5 inch pieces if they are bigger than this)
1 cup fresh green beans
1/2 small onion, sliced top to bottom
1 tomato, cut into chunks
2 cloves garlic, mashed but still in skin (keeps it from burning)
1/8 teaspoon Chili Flakes
1 teaspoon herbs de Provence
3 Tablespoons olive oil
1 teaspoon Red Wine Vinegar
1/2 teaspoon salt
Pepper

Wash your hands and mix this all together until all the vegetables are coated with olive oil.  Place on a baking pan. Roast together at 400 degrees for 15 minutes, reduce heat to 350 degrees and cook for 25-30 more minutes (stir after 15 minutes).  Sprinkle with 1 teaspoon chopped chives and cook another 5 minutes.  SERVES TWO

Asparagus Soup for One

2 teaspoons butter
1/4 cup diced onion (can use green onions)
1/4 tsp shredded fresh ginger
1/2 tsp chopped garlic
1 1/4 cup chopped asparagus (abt 6 oz)
1 cup home-made chicken stock
pinch dried rosemary
1 tablespoon fresh, chopped parsley
1/2 cup Coconut Milk (or other milk product)
1/4 tsp salt
pepper to taste

Saute onion in butter over med-low heat for 4 min, add ginger and garlic, saute 2 more minutes. Add asparagus, stock, rosemary, and parsley. Cover and simmer 20 minutes. Blend carefully in blender until smooth. Add back to pan with milk, salt and pepper. Stir to incorporate. Enjoy!

Grandma's Garden - Pak Choi

Pak Choi (also known as bok choi or Peking cabbage) is a Chinese cabbage.

It's commonly used in stir fry and spring rolls.

Choose bok choi that has firm stalks and fresh-looking leaves. As they deteriorate, the stalks go slimy and the leaves go limp, so watch out for these signs.

Keep in the fridge for up to a week - less if possible. Don't wash before storing or it will go slimy.

Separate the leaves and wash well.

The green leaf is often cooked separately to the much thicker, paler stalk.

In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes. 

The inner leaves are more tender and work well, raw, in salads. The tougher, outer leaves taste better cooked. 

Use in stir fries, chopped in salads, braised, roasted or add to a soup for the last few minutes of cooking.

For a quick recipe, chop the pak choi and steam for 3-4 minutes. Serve with soy sauce. 

Getting Potatoes Ready for Planting

The weather has been cold so the ground is still a little cold but it is past time to plant the potatoes so we are hoping the spring snows are over.

Because of the cold weather some of the potatoes were cut and will be given a couple of days to 'heal over' before being plopped into the cold ground this weekend.

This year we will be offering RED NORLAND, GERMAN BUTTERBALL, YUKON GOLD and KENNEBEC.  All these seed potatoes are certified organic and will be grown organically in a new bed created just for them.

Black Cherry Tomato

This Black Cherry Tomato is the ONLY cherry tomato to be planted at Heritage Harvest Home(stead) this year!  We did a cherry tomato trial last year and this tomato won hands down.  I've never eaten a better tasting tomato.

Grandma's Garden - Arugula

Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green.  It is very high in Vitamin A and C.  Some Arugula has been planted in our small greenhouse and will be ready the end of April.  More will be planted in the next couple of weeks and again in the fall.  Our Arugula is non-gmo and grown organically.

Choosing Arugula

Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damaged leaves, wilted leaves, or excessively moist-looking leaves. A bit of dirt is fine - it is likely the result of recent rain or watering (splashing dirt up onto the leaves)

Cleaning & Storing Arugula: Bunched arugula needs to have its tough stems removed and discarded before cleaning. Arugula is best cleaned in a large bowl or basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge. Arugula stored this way will last up to a week. Uncleaned leaves keep about 3 days.

Different Arugula Leaves For Different Recipes: Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick.

Grandma's Garden - Spinach

In our little greenhouse we have planted some Palco spinach that should be ready by the first of May. Other varieties will be planted in succession through June and then again for a fall crop.

Grandma's Garden - Chard

In Grandma's Garden you will find at least two varieties of Chard or as it is sometimes called, Swiss Chard.

We currently have planted Bright Lights Swiss Chard in the small greenhouse.  It should be ready the end of May.  Other varieties will be planted in a couple of weeks along with plantings in the fall which we will over winter for as long a possible.

Grandma's Garden - Kale

Kale Blue Curled Scotch: This tender blue green Kale has crinkled leaves.  Kale is a Super Food rich in vitamin A. Great for Juicing! We have some seeded in the little greenhouse. That will be ready around the first of May.  We should have Kale through the first of July and then again in September through November or so.  Seeds are Non-GMO, open pollinated, and organic.  All our vegetables are grown organic.

Grandma's Garden - Broccoli

Waltham 29 Broccoli
Standard type, produces 4-8" green heads that are nicely flavored. Compact plants also produce some side shoots. Introduced in 1954. Ready in mid to late May and again Early June but will have side shoots into July.  We will replant for fall.  Non-GMO, open pollinated organic seeds.  Grown Organic in our garden.

In Grandma's Garden - Cabbages

We'll have a few cabbages planted in our garden this year.  There will be two successions in the Spring and two in the Fall.

The Cabbages include:

 Red Rock:  This cabbage is a large heirloom cabbage from 1889 with deep red heads that have good flavor and are very colorful.  This is my go to cabbage for Red Spiced Pickled Cabbage that I like to can up.  If I offer some, grab it quick before I pickled it all up!  Look for it mid May and mid June.  Seed is Non-GMO, organic

Early Golden Acre:  This old time cabbage is a compact, small leafed variety that hardens early.  These should be ready the end of May