The snack menu for October 7, 2004. A word about why.
Its a personal thing, this relationship between gardening and eating.
The kitchen garden is my passion, my necessity, my grocery store.
Every day we eat something from the garden, some days everything
we eat comes from the garden - those are the best days. So my presentation
of garden snacks for the class is an attempt to share my own relationship
to gardening with you all, and an attempt to tempt you into growing
your own food. I hope it works, and that we have a long, slow, delicious
sharing of food and dialogue.
If you have ideas about how to use this space to further
Master Gardening or projects that you would like to be part of,
please tell me about them. email
is a good way to do that
The Menu for
October 7, 2004
Squash - Cucurbita pepo
Fruits can be round or elongated, striped or
solid green turning yellow as they mature. Originally collected
from Hotevilla, Arizona. The vines grow 10 –15 feet
or more in length with tendrils that hold on to everything.
They can be trellised and they will root at the leaf nodes
if in contact with damp soil. The fruit can be eaten raw when
very young, cooked like a summer squash when still green and
stored as a winter squash when mature.
Available at Native Seed SEARCH - www.nativeseeds.org
Radish Seed Pods –
This is a winter storing radish that should
be planted in late spring to mid summer. It needs to be harvested
and stored for 2-3 months before it is edible. The roots are
very bitter when fresh from the ground. I grow them for the
edible seed pods, not the root.
Available from Botanical Interests – www.botanicalinterests.com
A Mediterranean Broad
bean, (but also cultivated in Central America) that grows
well in New Mexico. The plants are small and can be seeded
direct in early spring and late summer. They are heat and
cold tolerant when young. Good as edible pods when very young,
or cooked as shelly beans or as dried beans. Shown growing
Available (sometimes) from Seeds of Change – www.seedsofchange.com
|Yellow Pear Tomatoes
The Yellow Pear Tomato is an heirloom
tomato that dates back to the mid 1700s in the U.S. The plants
are very vigorous and fairly resistant to wilt diseases. They
make a delicious and naturally sweet sauce. They are sometimes
available as transplants at local nurseries.
Seed Savers Exchange offers seeds of Beam’s Yellow Pear
Tomato - www.seedsavers.org
– Allium amperoprasum
These are very young winter leeks picked for
their mild flavor. In southern New Mexico you can grow leeks
year round. Three to four plantings a year will provide you
with young to fully mature leeks at all seasons. There are
many varieties, with the summer leeks being more yellow green
and the cold hardy winter leeks being blue green in color.
I have not found any that do not grow well here.
Leeks are available from many sources.
| French Tarragon
– Artemisia dracunculus - Perennial
Almost a weed - but does not produce seed. The
best Tarragon is grown close to the kitchen door. I have fresh
tarragon from March to December and do without the rest of
the year. Drying or freezing it changes the flavor. In the
U.S. most winter tarragon come from Hawaii. It spreads quickly
and is easy to grow.
Tarragon is available as transplants from most nurseries.
If you want it, you have to grow it. Garden
Sorrel is very common in parts of Europe and Eastern Europe,
bit is not well know in the U.S. A member of the Rumex family
it is very high in oxalic acid that gives it a delightful
tart and refreshing taste. In New Mexico plant it where it
will get morning sun and afternoon shade. It likes to be evenly
watered, but will tolerate short periods of dryness. It bolts
in the heat and will seed itself. Best when picked young.
Garden Sorrel is occasionally available as transplants at
local nurseries in the spring. Shown growing with Parsley.
See me if you would like seed.
Flat Italian Parsley
– Petroselinum crispum - Biennial
How can you have a kitchen garden without
it? The flat leafed Italian varieties are best in flavor,
but wilt quickly and don’t ship well. If you want it,
grow it. With a little care you can have fresh parsley year
round. It is cold hardy and can take summer heat if planted
where it get afternoon shade and is evenly watered. I grow
it next to the Garden Sorrel, but with a little less shade.
It is a biennial, will seed itself and will sometimes sprout
from the root crown. Available from many sources, both as
seeds and transplants.
See me if you would like seed of Green River Flat Italian
Petals – annual/non-hardy
Also known as pot marigolds. The flowers
are edible with a light peppery quality. They are lovely in
salads in combination with Blue Bachelor Buttons.
Varieties of Calendula are available from many sources.
no photo available