Today’s harvest went smoothly with so much help from some amazing friends. A big thanks to Kris, Steph, Marc and Jean Guy. This weekend’s wetness wasn’t welcome at Jericho but the plants were digging it. Some highlights in the blue bin are the Chioggia and Red Ace beets (see Karen’s creative recipe below, I can vouch for its tastiness but you might have to bring 2 pieces of ID to the dinner table for this one), and cilantro’s handsome sibling: Dill.
Broccoli: Gypsy (Brassica oleracea var. italica)
This broccoli has an evenly domed shaped and compact head.
Full of flavour and very versatile.
Lettuce: Conquistador (Latuca sativa)
Big, open romaine, great for Caesar salads.
Turnip: Purple Top White Globe (Brassica rapa var. rapa)
These mild and sweet flavoured turnips are nearly round and smooth.
They have a bright purple tops, and are a creamy white colour in the lower portion.
Cabbage (Sui Choi): Wa Wa Sai
(Brassica rapa pekinensis)
This classic miniature napa cabbage is excellent raw or cooked.
It has a lovely sweet flavour and a crisp texture.
Kale: Red Russian
(Brassica oleracea var. acephala) Heirloom
This Siberian heirloom was brought to Canada in 1885.
As with all kale, it is very high in calcium, vitamin C, and beta-carotene.
Beet: Chioggia Guardsmark (Beta vulgaris)
This Italian heritage variety has striking alternating rings of bright pink and
white inside a smooth, light red root. Not a good candidate for pickling.
Beet: Red Ace (Beta vulgaris)
This versatile beet has a wonderful texture and a sweet flavour. It contains
up to 50% more red pigment than standard beets.
Collard Greens: Champion (Brassica oleracea var. acephala)
Collards, also in the cabbage family, produce fleshy leaves as opposed to heads.
Great texture and flavour can be enjoyed steamed, boiled, or stir-fried.
Kale: Lacinato (Brassica oleracea var. acephala)
Also called Black Tuscan, this kale produces long, dark green-blue
leaves that are full of flavour and very tender. Great to serve as kale chips!
Pac Choi: Ching Chiang (Brassica rapa chinensis)
Also called Shanghai pac choi, this chinese vegetable has mild and tender
medium green leaves on pale green, spoon shaped stalks.
Scallion: Ramrod (Allium wakegi)
A Lisbon type that bulbs, excellent flavour, great as a salad onion.
Dill (Anethum graveolens)
A native of southern Europe and western Asia. As a culinary herb,
dill improves the appetite and digestion and can be used generously
as it enhances, rather than dominates, the flavour of many foods.
As a medicine, dill is antispasmodic and calmative. Dill tea is a popular
remedy for an upset stomach, headaches, hiccups or insomnia, for nursing
mothers to promote the flow of milk, and as an appetite stimulant. Back in the day, dill seed
was known as the ‘meeting house seed’ because children were given the seed to chew
during long sermons to prevent them feeling hungry.
Karen’s East Van Beets Recipe
Beets from the boys are delicious. Here’s a yummy summer recipe to
get the night started! Put on some good beats (Freelance Whales
or Broken Bells are great beet beats) and get ready to get your hands pink!
A touch of Apple Cider Vinegar
A bigger touch of Amaretto
A good dollop of Olive Oil
1) Skin the beets to ditch the bitter stuff. Don’t forget to check
out the cool spirals in the Chioggias as you grate. Beets are beautiful!
2) Grate the beets and carrots
3) Mix the Amaretto, Olive Oil, and Apple Cider Vinegar
together (taste to your liking)
4) Pour the mix over your veggies and mix it up with your hands.
You can add raisins, chopped apple, and pumpkin seeds for extra pizazz.