White House Gardens Week #6, July 22, 2010

We finally got some measurable rain tonight.  It interrupted the picking twice!  Boy, it was great to have some rain.   I’m not sure how much, but we sure did get muddy!

Every time I plan for what to pick for your shares each week, I worry that there won’t be enough, or that the quality won’t be good, or there won’t be enough variety.  Then I start picking, and I’m surprised at what is ready and how much.  All my careful planning goes out the window when the weather doesn’t cooperate.

While checking the bean plants this week, I was amazed that there were beans on the plants, about 3” long.  Look for green beans in your share next week.  The tomatoes are slowly ripening.  Several of you got a pint of cherry tomatoes or some Early Girl tomatoes.  With this rain, they will begin to ripen faster.

Some of you got pickling cucumbers and the rest got shelling peas.  There will be more peas hopefully.  They are late this year because the first planting failed (not enough rain).  I replanted knowing that the hot weather might compromise the plants, but they seem to be doing fine.  There are blossoms and small pods all over the plants.  The hot weather doesn’t seem to be bothering them too much. 

Romaine Lettuce  I have been more successful this year putting lettuce in your boxes more often.  We may skip a week or two, but the next planting looks very promising.  Lettuce grown in hot weather can be a little bitter.

Onions  These are fresh, store in the refrigerator, and the green tops can be used like green onions. 

Cucumbers  This will probably be the last of the cucumbers for awhile.  The plants are beginning to deteriorate and succumb to disease.  I will be planting some in the greenhouse this weekend in the raised boxes that grew the first potatoes.  This is a new experiment, I hope it works out.  Several of you received pickling cucumbers.  These are the short, fat ones, with a little bit of white at one end.  See last week’s newsletter for a recipe for refrigerator pickles.
Zucchini  The zucchini plants are also winding down.  There should still be some for the next 2 weeks.

Kale  This variety is called Red Russian.  See Week #2 for a recipe for sauted kale or kale chips.

Peas   These are a shelling variety.  Shelling peas is not hard, but can take some time.  Snap off the top, pull down to remove the string, then split open the pod.  Fresh peas are my favorite snack when I’m working in the garden. 

Kale with Garlic and Bacon
 (This recipe serves 8, and calls for more kale than is in your share, so adjust amounts accordingly.)
Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.
Yield: Makes 8 servings
Active Time: 50 min
Total Time: 1 hr

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.
Pappardelle With Greens and Ricotta
By MARTHA ROSE SHULMAN

1 pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens
Salt
2 tablespoons extra virgin olive oil
1 to 2 garlic cloves, to taste, minced
3/4 cup fresh ricotta
3/4 pound pappardelle
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you’ll use it to cook the pasta. Drain the greens, squeeze dry and chop.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.

3. Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.

Yield: Serves four.
Advance preparation: The greens, prepared through step 2, will keep for up to three days in the refrigerator.