It’s early November here in South Florida, prime time for planting our organic garden for the new season. We have just gotten a real break in the weather, with some cooler mornings last week (not quite cool enough for us South Floridians to get our boots and scarves out, though it’s tempting, right?) This cooling does make us enthused about being outside and getting our garden going! So, to give a rundown on how we’ve started with either seedlings or direct plantings, here goes:
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.
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. 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.
Tarragon has a lovely fragrance and flavor, and it makes a delicious vinaigrette when mixed with mustard and olive oil. This is a very simple dish – steamed green beans tossed with the dressing, adding some toasted almonds on top for crunch. It’s a great way to use harvest from the garden and homegrown herbs to boot. I guess if we were really ambitious, we could start making our own mustard… actually, we had a garden member in the past who made killer mustard for us, and we sure do miss him!