Urban Organics

Farmers Market

I rode my bike to the farmers market today. There were a lot of tomatoes - some ripe, mostly large heirloom green ones that are still hard. perfect for fried green tomatoes, were I willing to go through the trouble. But, I’m not. I’m almost content to know that the glorious days of the summer tomato season are past, and i’ve moved right into the Winesap apple phase. I must eat two or three of those a day! We also got collard greens, more bok choy and three gorgeous leeks (See leek recipe below) and more apples.

We made our own dumplings tonight, two different kinds, and stuffed them with ingredients from Clagett Farm and the farmers market. They both had almost the exact same ingredients, except one batch had pork and the other was vegetarian.

Free range, once happy pig sausage (Dupont Farmers Market - DFM)

Shitake mushrooms (Clagett Farm - CSA)

Other fluffy woody mushrooms (DFM)

Leeks (DFM)

Bok Choy (Both CSA and DFM)

Carrots (Whole foods… I think. We had them in the house)

Fresh ginger (DFM)

Fresh garlic (CSA)

They were pretty darn tasty. I’m excited to cook with the DFM turnips we picked up tomorrow, too.

As for my own garden, my fall crop of spinach has done well. I wish the bok choy had done the same.The watermelon that insisted on sprouting in August? Its gorgeous, but the cold might soon do it in. My basil also likes the weather turn, but the one greens bin really hates me, since it won’t sprout anything.

Warm Leeks with Toasted Walnuts (from Vegetarian Times)

• 6 medium leeks, dark green parts trimmed
• 2 Tbs. roasted walnut oil
• 1 1/2 Tbs. red wine vinegar
• 1 Tbs. whole-grain mustard
• 1 small shallot, minced (about 1 Tbs.)
• 2 Tbs. chopped toasted walnuts

1. Bring large pot of salted water to a boil. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife. Drain, and pat dry with paper towel.
2. Slice leeks in half lengthwise. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl. Place leeks in vinaigrette, and toss gently to coat. Season with salt and pepper.
3. Place 3 leek halves on each plate. Sprinkle with walnuts, and serve.(note: i often add marinated tofu to the dish to boost the protein. then i can serve it as a main dish, not just a side)

Fall

Its sad to see the fall weather coming in. It means the end of a bountiful summer. Already, I’ve found that I no longer look at tomatoes the same way at the farmers market -as if because they weren’t baked in hot august sun they are somehow inferior. Maybe they are, or maybe I am just totally spoiled. I am excited for squash season, truth be told, but its not just quite as exciting as that fresh, sun warmed peach, or the giant heirloom tomato that is green while ripe that oozes happiness. Fall and winter vegetables aren’t as vibrant as summer. I guess this is a good thing — I’m eating seasonally. Damn the hothouse tomatoes!

Water.

We had a lot of rain in May. I hated it, but frankly, it worked out with my busy 3-job, 2-serious volunteer position, triathlete training, urban gardening lifestyle.

We haven’t had as much since then, and I think that might be why my squash isn’t doing as well. I’ve thinned a few of the vines and am making a conscientious effort to water daily. Fingers crossed.

Tomato vs. Pepper

I think the tomatoes have finally won, once and for all — we have an almost ripened tomato on the vine! The pepper plants are still all very tiny. I don’t know why.

In other news, the cucumbers are learning to climb the trellis and the stakes I have for them instead of each other. I have smart cucumbers. The newest tomato plant has a few budding fruits on them. I still have a tomatillo, and am expecting more. the carrot tops seem to have died down a bit -i wonder if its because of the no rain situation (its hard to water all the time!) the beans are still slightly yellow, but I do have some ripe ones I need to pick. I feel like the garden is done for the season, although I know I still have new seeds planted and two months at least to go. I never did reseed Greens Bin II, so I need to get to that.

Right back where we started….

I planted again today. After taking out the spinach and lettuce last week, I dug up Green Bin I and II and while I waited for my lentils to cook (added them to celery and CSA carrots, a touch of olive oil, thyme from the garden, salt, pepper and a bit of white wine), I planted another sewing of leeks and carrots. I’m hoping that the leeks do better in this bin than they have been sharing a smaller round tub with the beets. After lunch, I plan to re-sow cilantro and sow some chives. Maybe a few more carrots, all into Greens Bin II. The carrots that I put in with the bok choi are not doing well - I think they were shaded too much by them and I’m not sure they will recover. I’ve had to water for a few days - mildly annoying that mother nature threw the task to me, altho not having days and days and days of rain has been delightful. I hope I can do it as well as she has been.

Harvest Tally

*To Be Updated As The Harvests Continue

1. 4 radishes, 5-9-09

2. 1/3 cup (15 leaves or so) of spinach, 5-13-09

3. 11 more radishes, 5-15-09

4. 1/2 lb Mesclun Greens, 1 radish, 2 tsps of oregano, 20 leaves of basil 5-17-09

5. 4 lettuce leaves, 5-23-09 (given to neighbor who realized in the middle of making burgers they had no lettuce)

6. 6 radishes, 5-24-09

7. 6 bok choi, 5 sprigs of cilantro, 1/2 cup large spinach leaves (12 or so), 1.5 cups mesclun greens, 16 basil leaves, 7 radishes, 5-25-09

8. 10 spinach leaves, 4 beet green leaves and 4 kale leaves. 5-28-9

9. 7 bok choi, 7 radishes, 5-29-09 (the last of the radishes)

10. 3 yellow duet green beans, one green duet. 6-2-9

11. 2 bunches of cilantro, 1/2 lb mesclun greens, 1/4 lb kale leaves,all given to LiSmith and Alex. 40 leaves of basil used on caprese kabobs. 1/4 cup Parsley for a lentil salad.  6/7/9

12. 35 leaves of basil for caprese kabobs (score 2nd week running!). 24 duet and blue lake green beans. 6/14/9

13. Thyme and sage, 1 Tbspn each, for a Cannelloni Bean 6/21/9

14. Kale -all of it. About a half pound. Before it bolts. And lettuce, about 1/3 of a pound. 6/22/9