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!
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 sometimes search for a new way to prepare 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 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.
Green beans are one of our staple crops throughout the fall-winter-spring growing season here in South Florida. We usually (if we’re lucky) have our first harvest at Thanksgiving time, and our last in late April to mid-May, depending on how soon the heat of summer begins to roll in.
For favorite recipes using fresh green beans from our garden, please see our posts Green Beans with Mustard-Tarragon Dressing – Simple & Delicious and A Fresh Take on Three Bean Salad
There are many advantages/benefits to growing green beans in South Florida:
For many years I never knew that there was more than one kind of bok choy. Actually it was probably when I started gardening and buying seeds that I learned what an incredible variety of choys there is to choose from.
Choys are so easy to grow organically here in South Florida. I like to joke that it would probably grow on a pile of rocks, that’s how readily it thrives in varying conditions. If we have a spot in the garden that doesn’t seem sunny enough for most plants, or wet enough, or dry enough, or soil-nutritious-enough, sure enough – choy will prevail! And I can’t think of a time – ever – when it has been bothered by any diseases or pests.
Our fall and winter crops here in South Florida are basically the same. Most of the things that we start in the earlier part of the growing season (fall), we can start another rotation of in December or January. Much of our work is planning what seeds need to be started when. We will either direct seed some of our crops, such as carrots and beans directly into the beds. Or, with many other crops, we will be getting them going in flats, and then transplanting seedlings as they mature into four inch pots and/or directly into the beds, and then watching them grow! For a list of what we can grow in the fall/winter here, please see our post http://www.soflagardening.com/fall-planting-beds/
Is there anything more gratifying than finding uses for a “small harvest” from the garden to enhance a meal? Well, after a thoroughly enjoyable and productive gardening session, my husband and I stopped by one of our favorite shops on the way home – Proper Sausages is an artisanal store located in Miami Shores, specializing in homemade (off-the-scale!) sausages as well as a range of other meats and goodies (like bacon jam, homemade condiments, incredible sandwiches, etc.). As soon as we laid eyes on the bleu cheese burgers, we knew what dinner would be. Adding a package of those wonderful special buns they have, along with two pounds of the best bacon in town, we were on our way.
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.
Our fall gardening is going strong here in South Florida as we head into December. Though we had a late start this year due to weather events, we are well on our way to filling up our beds with organic veggies that can be grown now and into the spring. “Winter” is not worth mentioning because we don’t really have one here. We consider the winter solstice (December 21-22) as the transition time for us from fall to early spring when it comes to gardening.
Continuing on from our first post, Yess!! Fall Planting – Getting Started! here is a breakdown of where we are at this point with planting: