June 27th, 2012

Mizuna: It is an Asian green with a slight peppery flavor.  It is extremely cold resistant and one of the heartiest greens there is.  It has been used in Asian cuisine since ancient times but is now also used as a decorative leaf in gardens.  It grows very fast and has a nice dark green serrated leaf that makes a nice border for any flower garden.

Swiss chard: Indigenous to the Mediterranean; it has gone through periods of popularity and disdain.  It is slowly regaining popularity as the latest super food. It is high in vitamin C, E, A, and minerals like iron and calcium. Chard can be eaten raw in salads or cooked in stir-fries.  Try it chopped finely in your morning eggs.  Chard is a great thing to freeze and add to your winter soups; just blanch for 3-4 minutes, drain and bag it up.  Like all other greens it should be stored in the refrigerator wrapped in a damp towel.

Asian Cabbage: It is the most globally cultivated plant and is eaten in almost every country around the world.  It has only 15 calories per one cup serving due to it being 90 percent water.  It does however retain a lot of vitamin A, C, calcium, potassium and magnesium.  Properly stored cabbage can last up to 3 months; store plastic bag in fridge. Try boiling cabbage for five minutes with chopped onions and add to mashed potatoes. 

 
Onions: The pungency of an onion reflects the amount of sulfer in the soil when the onion was grown.  The onion can have a very strong flavor when eaten raw but is much sweeter when cooked.  It adds a ton of flavor to any dish and is used a lot in all sort of cuisines. Bulb onions will store for several months in a cool dry place.


 

Summer Squash: Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.






Eggs 
Homemade Condiment made by Christy

We NEED some dry weather for growing…our outside gardens have had 1.5” , 4”, 1” and 1” this last week.  That is 7.5 inches total; needless to say, the ground is pretty soggy.