Summer Sets In

Let me tell you, it is hot out there these days. I find myself working inside during the hot sun- shining hours of midday, and daydreaming of poolside siestas. Out in the fields I spotted a baby eggplant and the tomatoes are sizing up, so July will bring us a bounty indeed. We could use some rain, so if anyone knows a weather man put in a good word please. My work right now is transitioning the ground from spring crops into cover crops, and preparing ground for the fall root crops (beets, carrots, turnips) and fall brassicas (broccoli, cabbage, cauliflower). With the breeze moving through the past few days I can almost imagine the fall, but the sun reminds me that summer is just settling in.

Featured Recipes

Garlic Spinach Dip

2 Tbsp Garlic, minced
! tsp Oil
8 Cups Fresh Spinach, chopped
8 Oz Light Cream Cheese, softened
¼ Cup Milk
1/8 tsp Salt
Dash Tabasco Pepper Sauce
Sauté garlic in oil until soft. Add chopped spinach to fry pan, one handful at a time. As it wilts you can add a little water as needed to prevent sticking. Place the cooked spinach and garlic in a blender or food processor. Add cream cheese, milk, salt & Tabasco and blend until smooth. You can serve immediately or heat through for a warmer dish. Garnish with chopped tomato or shredded Monterey Jack cheese. Serve with tortilla chips or toasted pita wedges. Makes 2 Cups.

Curried Greens

2 Tbs. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup diced peeled carrots
1 cup diced peeled beets
1 cup vegetable stock or canned broth
1 tsp. curry powder
salt and freshly ground black pepper to taste
1 Tbs. arrowroot dissolved in 2 Tbs. water (to thicken sauce)
1 lb. collard greens, stemmed and coarsely chopped
Directions:
1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, 5 minutes. Add carrots, turnips and vegetable stock. Cover and simmer until carrots and beets are just tender, 5 to 7 minutes.
2. Stir in curry powder, salt and pepper to taste. Add dissolved arrowroot and simmer until sauce begins to thicken. Add collard greens, and cook until greens are bright and tender, 5 minutes. Serve warm.