Issue #12 August 24, 2016
Carrots or Beets
Herbs & Veg
Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries
Cleome Tithonia Statice
Did you know that there are many plants right in the picking garden that you can easily save seed from? Here are some easy to grow plants to get you started.
FOUR O’CLOCKS: In the fairy garden, the 3’ plants with red, magenta and yellow flowers. A night bloomer with a sweet fragrance. Their seeds look like a small black grenade. Collect from old flowers or look on the ground.
CLEOME: This plant makes long seed pods which appear after the flowers are gone. Collect seed pods when they are dry and brown.
NICOTIANA: Oval seed pods appear after a flower drops. Collect when dry and brown.
POPPIES: Perhaps the most unusual looking seed heads, they look like a sphere with a saucer on top. Pick the seed head and shake out the seeds into a bag- they’ll fall out from the small holes.
MORNING GLORIES: Seed capsules appear after a flower drops. Pick when dry and brown. Usually 2-4 seeds per capsule.
NASTURTIUM: Seeds look like brown wrinkled brains. Look around the base of plants for dropped seeds.
HUSK CHERRIES & TOMATILLOS: Seeds from these plants can be saved from ripe (yellow) fruits. For tomatillos, look for the overripe fruits on the ground. To extract seeds, place fruits in a blender with water and blend briefly. Pour into a jar then carefully pour off water and pulp. Seeds will be at bottom of jar. Dry thoroughly on towels.
"Ah, summer, what power you have to make us suffer and like it." - Russel Baker
"Before falling to the scythe the weeds
enjoy a little breeze."
-Peter Levitt, 100 Butterflies
Heavy on the parsley and mint, this is my favorite summer salad.
3 tbsp fine bulgur
3 medium tomatoes, diced small
2 scallions, thinly sliced (or onion)
2 big bunches parsley (14 oz)
2 cups mint leaves
1/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp black pepper
juice of 1 lemon
2/3 cup olive oil
If you can’t find fine bulgur, just grind medium bulgur in a coffee grinder.Rinse bulgur in several changes cold water. Drain well and fluff with fork now and then.
Put diced tomatoes in a strainer and set aside. Slice parsley and mint as thinly as you can.
Drain the tomatoes of their juice and put in a large bowl. Add onion and herbs, then sprinkle
bulgur all over. Season with spices and salt to taste. Add lemon juice and oil. Mix and serve.
adapted from davidlebovitz.com
A great way to use up a glut of tomatoes, fermented salsa tastes like fresh salsa but with more zing. It also keeps in the fridge for weeks.
4 large tomatoes, chopped
1 large onion, chopped
2 cups cilantro leaves, chopped
juice of 1 lime, about 2 tbsp
2 tsp sea salt
1 jalapeño pepper, minced, optional
Place all ingredients in a bowl and mix together. Transfer to 2 large mason jars or other jar. Press down so the liquid covers everything. Loosely screw on lid. Place in a dark cool spot for about 2 days. If you stir the salsa, it will bubble. That means it’s ready.
Zucchini pizza with cherry tomatoes and goat cheese
makes one 10” pizza
Your favorite pizza dough, 1/4 recipe
3 small zucchini, sliced into rounds
salt and pepper
1 pint cherry tomatoes
1 garlic clove, chopped
4 basil leaves, torn
2 oz mozzarella, thinly sliced
2 oz goat cheese, crumbled
Heat oven to 500, stretch dough into 10” circle and let rest.
Sautee zucchini in 1 tbsp oil until tender. Slice tomatoes in half and toss with garlic, a little oil, pepper and half the basil.
Arrange mozzarella and zucchini over the dough, then add tomatoes. Bake 5 minutes then add goat cheese and bake 3 minutes. Remove, drizzle with olive oil and sprinkle remaining basil.