GardenSpotlight

I just wanted to share a quick recipe; super simple and super delicious and back to an older, simpler way of life.  Greens and Beans: Here I used home grown rapini (broccoli rabe) that we are growing this winter in our greenhouse, but  you can use any green you like.  Kale, mustard greens, beet greens, turnip greens; they all work well here.  I just sort and wash the greens (about a pound) in cool water and shake any excess water from the leaves.  I toss them in a large saute pan and drizzle them with olive oil.  I add pressed and also chopped garlic and saute until greens are tender and then I add in my beans.  I used a can of chick peas here, but you can use cannellini beans, navy beans or something similar here.  And that is it!  Absolutely delicious and quite filling.  Hearty appetite!   Greens and Beans

As I was debating with myself about what to write this week, I came across a bit of trivia about Joseph Rudyard Kipling, the English author who wrote “The Jungle Book.”   I found that he also wrote a beautiful poem titled ‘The Glory of the Garden.’   This led me to other poets, such as the well known Robert Frost, Emily Dickinson, Alfred Lord Tennyson and others.   I had visions of a new gardening journal, scattered not just with seed packets, culture information and pictures, but now with bits of poetry tossed in between the entries as well. I fell in love with Kipling’s poem and wanted to share it with you.   Enjoy your first week of the New Year.   May it bring you time to dream of new gardens; new visions of home, happiness and the myriad of colors that come with the changing of the seasons.   Joseph Rudyard Kipling, English author was born in Bombay, British India on December 30, 1865.   He wrote several enduring favorite children's books...

Fresh from my kitchen....Crunchy Veggie Slaw Ingredients: 1 lb mixed shredded red and green cabbage 4 - 8 oz shredded carrots 3/4 Cup baby broccoli florets 1/4 Cup roasted sunflower seeds 1 Handful raisins 1/4 Cup Mayonnaise 2 TBSP Milk 2 TBSP Sugar 3 TBSP Vinegar, either white or cider 1 tsp Celery Seed Mix all veggies, sunflower seeds and raisins together in large bowl.  In separate small bowl, for the dressing, whisk together the mayonnaise, milk, sugar, vinegar and celery seed.  Pour the dressing over the veggie mixture; stir until dressing is evenly distributed and chill for one hour.  Serves 8.....unless you are my family, then it only serves 4. :-) Tip:  We always have Balsamic Vingar in our home, not so much of the others.  You can substitute with the Balsamic if you like.  Keep in mind the dressing will be brown and not white...still very yummy though.

Christi Barth's blog: Summer Garden Salad w/Chili-Garlic Shrimp

This week at market, we are adding freshly dug garlic, patty pan squash and salad cucumbers to our produce line-up.  Yum...all farm fresh picked!

3 Cups Flour 2 tsp Cinnamon 1 tsp Salt 1 tsp Baking Soda 1 tsp Baking Powder 1 Cup OC Blonde, Chatham IPA, Chatham Pale Ale (beer replaces eggs) 2 Cups Sugar 2 Cups Zucchini, grated 1 tbsp Vanilla 1 Cup canola Oil Sift first 5 ingredients together; add sugar and then remaining ingredients.  Mix and divide into greased loaf pans or bundt pan.  Bake @ 350 degrees for 50 minutes or until top springs back when tested. Courtesy of my friends at Chatham Brewing ( www.chathambrewing.com/ ) and the Dive Bar ( www.DiveBarNYC.com )