The summer solstice has come and summer is now with us. Though each day henceforth will offer fewer of the life-giving solar rays that produce the bounty of the garden, there is still plenty of time to celebrate the days of summer. And what better way can be found to do that than by enjoying summer squash? Though best when young and tender, this specimen of papaya pear squash still has a few days before it is ready to be harvested. And I can hardly wait!
Saturday, June 29, 2013
Monday, June 24, 2013
Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. Mother Nature apparently loves this zesty herb since it is native to Europe, Asia and North America. And it turns out that in addition to their flavorful taste, chives actually have insect repelling qualities and are used in some gardens as an organic form of pest control. Ain't nature grand!?
Sunday, June 23, 2013
Remember that tiny, unassuming cabbage sprout from the photo in March? Well, it's almost grown up and ready for harvest. It wouldn't be worth gardening if fresh cabbage wasn't one of the benefits, in my humble opinion. I'm still just growing mine in containers, but one of these days I'll have to try raising them in a proper cabbage patch just to see how large they can get.
Sunday, June 16, 2013
"My salad days,
When I was green in judgment..."
Anthony and Cleopatra
I have nothing to offer here as dramatic as a Shakespearean play. Just lettuce that is so recently gathered from the garden that if it were any fresher, it would have to be slapped! And it certainly tastes great in a salad with homemade basil dressing.
Monday, June 10, 2013
Q. If Dr. Who were a vegetarian, what kind of transport would he use?
A. He would travel in a chard-is.
O.K., Leno and Letterman won't be quaking in their boots worrying about me taking their jobs anytime soon(although Jimmy Kimmel might). But you can't blame a guy for trying a less than standard intro for a brief blurb about a less than well known veggie. And it's really too bad that most people aren't familiar with Beta vulgaris because if vegetables were graded for their nutrients alone, Swiss chard would be a vegetable valedictorian. This green, leafy nutrition treasure trove contains vitamins K, A and C as well as, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. But wait, there's more. It's also a good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.
Even if you're not a Dr. Who fan, you're most certainly a fan of good health. So pick some of this up at your nearby farmer's market. Or better yet, grow your own. Like most vegetables, chard is best when it's super fresh.