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.
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!
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.
April 18, 2020 Update re 2020 spring-to-summer growing green beans in South Florida: Since this is by far my most popular post, and many people are now venturing into gardening for the first time due to our virus lockdowns, here is some discussion on the timing of plantings. We planted a new full crop of green bush beans about five weeks ago and they’re bearing nicely! (They get a little shade from the mid-afternoon sun; beans do need lots of sun.) We put in another crop last weekend and they’re doing great so far, time in our growing heat will tell – making sure they get enough water as it’s dry now.You might be able to plant some if you do it VERY soon (like now) – you might not get a second crop due to the heat but it’s worth a shot for one crop. Planting much later than now will probably just be too hot. Plant them in October and then again and again through winter and spring! Now, you could definitely plant lima beans at this time (along with many other heat-tolerant crops) if any of those interest you – see UF/IFAS Guide to Summer Vegetables. Happy gardening!
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.