As we embark upon our fall season for organic gardening, we’re implementing new strategies based upon past experiences and knowledge we’ve recently gained.
Starting mid-summer, we have been solarizing our beds for the first time, using (almost) clear plastic and creating a “greenhouse effect” by tucking it in at the edges. This has minimized our weekly weeding and more importantly, has provided the heat needed to kill off the weeds and any unwanted microorganisms/pests lingering in the soil. We are especially hopeful that it will help to eliminate or at least reduce our nematode population in the soil, as discussed below.
Well, it’s summer, so you just gotta expect to find some mention of okra on a South Florida gardening blog! There are a lot of crops we’ve tried growing in the heat of summer over the years, from long beans to loofah (for real!), to bitter melon and cowpeas and various summer “spinaches,” among others. None of those are particular favorites, so we don’t put much effort into them any more. Or with certain crops that we do like, such as cowpeas and sweet potatoes, the insects they’ve attracted in our hot summers (i.e. aphids and whiteflies) make them just not worth growing.
It might seem odd to be writing about making a salad out of the garden with kale and cherry tomatoes at this time of the year in South Florida. But we just happen to have both of these lovely organic vegetables still growing. And what better time of year to make a cold or room temperature pasta salad with a fresh tasting lemony vinaigrette than when the heat of summer is rolling in?
I needed a side dish for dinner, and there was a bunch of kale and a handful of cherry tomatoes (freshly picked) sitting in front of me. Remembering that I had a package of whole wheat orzo in the fridge, I googled these ingredients I had and found a great recipe to adapt for my purposes! kalynskitchen-orzo salad
Well, it is that time of year again in our organic vegetable garden, when the crops are beginning to wither, the harvest is thinning out, and the heat is rolling in – yes, it’s May in South Florida! We are also having an extra-heavy rainfall bout, like two weeks solid of rain on a daily basis. We’ve had to say goodbye to some of our favorite crops (til next season!) – heirloom tomatoes, Chinese and regular cabbages, escarole, broccoli, dill, most of our lettuces and our delicate greens like mizuna and arugula, and our nasturtiums. The good news is that there are still many things growing in May, and a few we can still plant at this time of the year.
I was never particularly a fan of steamed vegetables, until I went on a special diet to improve my health a year and a half ago – which was basically eating mostly steamed organic veggies along with certain types of protein. I stuck to this diet pretty religiously as I was facing some surgeries and wanted to be in tip-top shape. Well, it worked! Within a month, I felt much stronger, had more energy and as a side effect I had lost 10 pounds! I did not set out to lose that weight, but it was a welcome bonus.
Several weeks ago I wrote about our bountiful Spring harvest in South Florida – it’s prime time! for vegetable gardeners here. That post described several of the organic crops we grow. Well, here’s some more – this is a continuation, describing more of our mid-Spring harvest, if you will.
I would guess that most South Florida vegetable gardeners grow kale. It has become so popular over the last decade, whether people are putting it in smoothies, making kale chips, massaging it for raw salads or producing a wide range of cooked dishes with it. Kale is incredibly nutritious, is a very hardy and long-lasting crop, and offers so many versatile uses in the kitchen.
So much of what I cook has to do with the fresh ingredients that happen to be on hand, as of course is true of most cooks. Right now our garden is bursting with organic veggies to harvest, which presented me with the challenge of what to do with some green pole beans, a big beautiful carrot, two kinds of kale and some very ripe tomatoes. I’ve been pining for some minestrone soup lately, and I was excited to have these fresh ingredients along with garden herbs and a good sized Parmesan rind stored in the freezer. I was all set!
I keep talking about “the most exciting time” in our organic garden, from ordering seeds for the new season, to planting our fall crops and seeing those first seedlings sprout up, to the beginning of our harvest – but NOW, it’s just beyond exciting – when our crops are flourishing and there is so much to harvest and cook with that we can barely keep up! So I think I will have to concede – Spring harvest tops them all!
The “fruits” of our labor in the fall-winter months are now ripe and ready, as you will see in our photo gallery and descriptions below. Enjoy!
I am always looking for something different to do with green beans besides my go-to-favorite of simply steaming and dressing them with butter, salt and pepper – and a little dill if I have it on hand. While this is never boring – can anything beat lightly steamed and crispy green beans freshly picked from the garden? – it’s always nice to change it up now and again. I wanted to try a cold salad, and though I’m not typically a big fan of canned beans, I’ve been hankering for a three bean salad lately and it is green bean harvest time… I opted to combine the fresh green beans (again, lightly steamed to perfection) to go along with canned kidney beans and then, to add a nice contrast in texture, shape and color: chickpeas (aka garbanzo beans). This worked really well.
I can’t think of a better way to eat bok choy than to saute it with garlic and ginger, add a little salt and heat, and finish it off with toasted sesame oil. It absorbs the aromatics well, and the contrast between the crunchy stems and the tender leaves makes it all the more pleasurable. Garlic and ginger bok choy is an excellent addition to any protein-based Asian dish, e.g., tofu, fish, beef, etc. It provides a “kick” as well as a nutritious boost to any meal.
Bok choy is really a generic name for many varieties of choy, which are readily available not only in our own organic vegetable garden, but in the many Asian markets (and large general grocery stores) across South Florida. I recently purchased a few different kinds at one local market, which were very fresh and inexpensive. See our post “Ode to Choy” for more information about different choys and how we grow them.