The Modern Victory Garden

Each Monday, Daphne’s Dandelions hosts “Harvest Monday” where everyone submits links to their blog posts summarizing their harvest for the week.   It’s fun to see what people are producing from gardens in so many different regions.   Check it out and join in!             

The harvest of greens just keeps pouring in. We started the week off with a big colander full of fresh spinach, which was used to make several salads over the course of the following few days.                 

On Wednesday, I harvested a large amount of Pak Choi, which is a different variety from the Pac Choi I have been previously harvesting.  These plants were beginning to bolt so I harvested all of them.   I was unimpressed with this variety because the greens are leathery, the stalks less crisp, and the flavor was ho hum.    I did not even bother to use these and just gave them to our hens as a treat.                         

On Saturday, I harvested a large amount of Tronchuda cabbage (aka Beira kale).    We used the leaves (chopped up) in a side dish of sautéed cabbage (or kale), onion, garlic, and raisins with freshly grated Parmesan on top.   

On Sunday, I harvested another pound of spinach, which was immediately blanched and then frozen for future use.   This is the first preserving effort for 2011.                              

In addition, a large head of chinese cabbage, some green onions, and a couple of radishes were also picked on Sunday.   All of these went into a cabbage salad that accompanied our grilled burgers for dinner.              

Here’s the recipe that these last items went into:                 

Napa or Savoy Cabbage Salad                 

Salad Mix:

• 1.5 to 2 lbs of napa or savoy cabbage – chopped into small pieces
• Large bunch of green onions – diced
• 1 cup red radishes – diced *
• ½ cup of cranberry raisins *

Wash, cut, and place the vegetable mixture into a medium to large sized bowl. Toss to mix together.

* Alternatively, you can use approximately 1 cup each of diced tomatoes and diced red peppers, which also adds crispness and color to the salad. Using the radishes and craisins makes for a slightly sweeter salad over all – but either variation is good.   Which you use is entirely dependant on what is “on” in the garden at the moment.                            

Dressing:

• 3/4 Cup of vinegar (I used apple cider vinegar)
• 2 Tablespoons of pure maple syrup OR brown sugar
• 1 Teaspoon paprika
• 1 Teaspoon salt
• 1 Teaspoon ground mustard
• 1 Teaspoon dill seed
• 1 Clove garlic – minced or crushed
• 1 Cup vegetable oil
• 1/4 Cup ketchup

Mix the dressing in a small bowl and whisk it well to blend. Pour dressing over the tossed finely chopped veggies and then refrigerate for at least one hour until the cabbage wilts and the flavors are blended. Drain off excess dressing and enjoy!                           

Harvest totals for the week of May 30th through June 05th (rounded to the nearest ¼ pound).

• Cabbage 3.50 lbs
• Chinese Cabbage 1.25 lbs
• Lettuce 0.25 lbs
• Pac Choi 2.50 lbs
• Spinach 1.75 lbs

Total For Week 9.25 lbs

Total Year To Date 41.75 lbs                     

Eggs collected this week – 31                             

Laura

kitsapfreedomgardener