Tuesday, July 31, 2007

Mid-Summer Notes

Yesterday & today...
Planted seeds in pots for Brussels sprouts, lettuce and broccoli today. Started to do peas for the fall, but planting guide suggests later in August.

Harvested garlic and onions (can hardly wait to roast the elephant garlic). Harvested more beets, broccoli, peas, chard and the last of the lettuce. Also a few more sungold tomatoes, and the 3rd yellow tomato from the heirloom assortment.

Cooked (in oven) the first & largest fennel bulb, harvested a week ago. See his baby picture here. Tasty, but still need to find a recipe/method I like the best. Any ideas? Another is ready to harvest soon. The stalks also made a nice crunchy addition to salad (like celery, but better flavor).

First harvest of French filet beans should be this week (the few snacks in the garden already don't count).

Trimmed up some of the lamb's ear and catmint in the herb row. Pulled up the oldest of the broccoli to get this bed ready for other things. Don't worry, the bees have other broccoli plants to visit now. The pea plants may be removed later this week as the blooms have really slowed down.

I found a left over white & orange small pumpkin (see this post) some time ago and cut it open for the seeds. Last weekend, I planted them and they have now sprouted. Bet the harvest will be closer to Oct than Aug (like last year)!

Will post pumpkin patch photos soon. They are growing quickly now. Delicata squash is growing and the cucumbers are climbing their fence.

Job's Tears seeds from Hanna & her Illegal Garden are growing. I do hope to harvest seeds this year, at least enough for a bracelet!

2 comments:

RUTH said...

Your fresh veg sounds good! Have you tried
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
It's a tasty dish.

Petunia's Gardener said...

Ruth,
Thanks for the recipe! I see another bulb harvest soon. The tip on the core cutting is good too. We did have some not quite tender parts (but reheating tonight resolved that too). We'll give it a try. Paula