What do you do with a good crop of organic Swiss chard when you have a brunch to cook for? Well, you break out the bacon because it makes for a heavenly combination with chard, and then add potatoes for a happy threesome to pair with a load of eggs! Oh, and add some cheeses (especially goat) for some decadent flavor.
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 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.
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!
Green beans are one of the easiest and most successful crops that we grow – they even typically give us two harvests, and plenty at a time so we can have enough to feed a family of four. Please see our post Growing Green Beans – All Season Long! for more information on growing this great veggie in South Florida.
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.
Tarragon grows like a weed year-round in our South Florida garden – not to mention how easy it is to grow green beans here in the fall-to-spring. For more on growing beans, please see our post: Growing Green Beans – All Season Long! We were lucky to harvest our first crop of beans right before Thanksgiving (actually, we do try to time it that way each year). And while we didn’t have enough to feed our big crowd, we were proud to add them to this dish as representative of our organic garden’s harvest.
As promised, here is one last summer recipe – roasted okra. That’s about all we’re growing here in our organic garden that we can make a substantial side dish out of at this point in the season. Not to feel hopeless after all our South Florida weather events this past month, we are about ready for some serious fall planting over the next several weeks!
Collard greens are a nutritious vegetable that can continue to grow into the hot Florida summer. Two advantages that collards have over many other greens is that they are super easy to clean, and there is minimal shrinkage – so you don’t have to pick (or buy) a boatload to get a dish of fresh cooked greens.