Goddess Rising

Northern Hemi dwellers, our Summer Solstice approaches and the land is bursting forth in abundant green. I borrowed today’s title from a lovely blog I follow called Bealtaine Cottage, a permaculture garden and writer’s haven in Ireland, not too far from Sligo in N. Roscommon.

I enjoy this blog for the deep reverence for living systems author Colette O’Neill infuses her writing and images with. The photo at right lures you into summer’s cauldron, the luminous pathway.

I’m been busy falling in love with my own garden again. After taking a few years off I was wooed back to the Community Garden and I’ve partnered with my creative friend Glee (yes, her real name!) Together we are enjoying the fits and starts of our tiny farmette.

Right now that means we eat a lot of leaves. Radishes, and leaves, leaves leaves! Spinach, kale, lettuces, chard, tat soi, arugula, garlic chives, basil, oregano, parsley, mint, cabbage and beet greens.

Salad greens, stir fry greens garlicky greens & rice, and Green Goddess salad dressing in a hundred variations. Check out the recipe, below.

Our little plot has recently gone through a green explosion. Early last week the beets I thinned were lush greens with slender deep red roots. By weeks end they had fat juicy red marbles when I pulled them.

Two pics below show you the garden in mid may and mid June, such a difference!

gardenJune
Farmer Glee in May, left. Farmer Patrise in June, left. Those are soon to be Stargazer Lilies in the foreground.

 Green Goddess Salad Dressing

also good on seafood, tacos, just about anything but ice cream!

BASIC RECIPE:

  1. fill a 1 cup mason jar with fresh green herbs. parsley + scallion is a good basic combo, but any herbs will work
  2. add 1/8 c olive oil
  3. 1/8 c rice vinegar (seasoned)
  4. salt, pepper
  5. attach blender blade and ring to jar, invert and blend until smooth.

VARIATION: LEMON SESAME

  1. fill a 1 cup mason jar with fresh parsley, chives or scallions, mint
  2. use tahini instead of olive oil
  3. use lemon juice instead of vinegar
  4. add sesame seeds for an accent (optional)
  5. salt, pepper
  6. blend

VARIATION: DIJON VINAIGRETTE

  1. fill a 1 cup mason jar with fresh green herbs. parsley, thyme, chervil, chives, basil, oregano, sage,
  2. add 1/8 c olive oil
  3. use balsamic vinegar
  4. add 1 T heaping Dijon mustard
  5. add 2 cloves fresh garlic
  6. salt, pepper, 1 tsp sugar or honey
  7. attach blender blade and ring to jar, invert and blend until smooth.

VARIATION: YOGURT DILL

  1. fill a 1 cup mason jar with parsley, dill, scallion or chives, mint
  2. add 1/8 c olive oil
  3. lemon juice
  4. 2 heaping T yogurt
  5. salt, pepper, 1 tsp sugar or honey
  6. attach blender blade and ring to jar, invert and blend until smooth.

 

In the Garden: Too Much Chard?

Today in the garden I pulled up the last of the spinach, broccoli and arugula, and planted carrots, climbing beans and mustard seed under the tomato plants.

Our weather is unusually pleasant: dry, clear, breezy and not too hot, so I found myself enjoying the garden in the noonday sun, not besieged by biting flies. Some years I’ve felt there was no way to keep up with the weeds. this year, better bed prep and garden fabric paths has made a huge difference. Pulling the occasional crabby or cracky grass is easy.

The crop dujour is the Rainbow Lights chard: huge rippled leaves of juicy green with stems that are red, pink, yellow or white. Yesterday faced with an excess of chard and eggs I made two lovely quiche that are even better reheated for breakfast.

Swiss Chard Quiche

2  pie crusts (I love the pillsbury ones in the red box!)
1/2 large sweet onion
BIG bunch of chard, stems diced and leaved shredded
2T each butter and olive oil
1/3 c heavy cream
12 eggs (I used 6 guinea eggs and 6 hen)
1 c shredded cheese (cheddar, gruyere, mozzarella)
salt and pepper
nutmeg

  1. prepare pie crusts
  2. preheat oven to 400f (205c)
  3. whip the eggs and cream, adding the seasonings
  4. dice onion and saute diced chard  stems and onions in butter and olive oil, over high heat until beginning to brown. layer leaves over top, allow to wilt.
  5. fill the bottom of the pies with onion-stem mix, layer leaves on top.
  6. pour egg-cream mixture over the vegetables
  7. sprinkle cheese on top and bake about 30 minutes until golden brown and firm.

This recipe will work fine with spinach or other leafy greens.