Plant What You Preach

Spring has arrived, albeit with wind, snow, sun, and rain-but it has finally arrived!  We welcomed spring by planting a spring garden of kale, swiss chard, and sugar snap peas.  We chose plants that had a maturity date of less than 90 days, since we will be moving in 81 days.

During our time in Virginia we have expanded our palate to include more leafy greens, squash, and herbs to our weekly menu.  I have been preaching about the joys of preparing and eating these garden treasures, and I couldn’t wait to try growing my own. 

Here are a few examples of what can be gained from a spring garden:

Plant Carrots:  Home grown carrots are sweet and bursting with flavor and will go great in my vegan, gluten free carrot cake.  See the “Breads and Baking” tab.

Plant Kale:  Plant more kale=eat more kale.   Try my kale salad or add to a smoothie.

Plant Peas:   Steam them and enjoy.   For the attentive cook, try adding them to risotto.

Plant Swiss Chard:  This green can be added to any soup.  I suggest adding it to Pasta Fagioli, Posole, Minestrone, or any black bean soup.

Plant Lettuce:  Plant a variety of lettuce in a garden pot and give the newly spouted lettuce to your good friends on Mother’s Day.

Plant Spinach:  It is just as easy as lettuce and baby spinach greens are tasty and cute!

Plant Broccoli:  Did you know that the thick stems of broccoli can be eaten?   Do not toss these treasures.  Peel the outer, tough layer and steam along with the broccoli florets.

Plant Beets:  Roast them, toast them, or toss in a blender.  I have heard that you can eat beet greens, I just haven’t tried yet!  I did actually toss them in my blender, along with chick peas, garlic, and lemon.

Roasted Red Beet Hummus

2 roasted red beets

1 15 oz can of chickpeas, rinsed and drained

1 clove of garlic

1/4 cup tahini

juice of one lemon

1 teaspoon of ground cumin

1-2 tablespoons olive oil

1/2 teaspoon salt

Add all of the ingredients to a food processor or blender and blend until creamy.