Wednesday, July 14, 2021
Abe’s Beer Garden
Pick Your Dinner
We have reached the stage in the garden season where I can go out in the garden and pick our dinner. The spring lettuce has been harvested two or three weeks ago. The winter squash and pumpkins have taken their place in the garden. The peas have already found their way to the compost heap, after yielding a good crop of both shelling and snap peas.
Vegetables already well into the harvest stage are green beans, cabbage, carrots, kohlrabi, turnips and early onions. The early onions, from seed planted late last summer, have been harvested and stored in a tub in the pantry. These onions had mostly bolted to flower, so they will not keep very well. Smaller onions, from seed planted in late winter, are almost ready to harvest and will keep much longer.
Many of you may have not heard of kohlrabi. It is sort of like a turnip that grows above ground, however it has a milder flavor than the turnip. A member of the cabbage family, we like to skin it and roast it in the oven after shaking it in a bowl with olive oil and a bit of onion and garlic powder sprinkled over it. After roasting it becomes quite sweet and toothsome.
I have driven metal stakes in the ground all around the bed and strung string at about six inch intervals parallel to the ground to support them. So far, they look good. I have done the same thing with the sweet potato vines.
On the Menu Tonight
My wife wanted to make stir fry, so I cut a head of cabbage, some carrots, and a small head of broccoli for the dish. As an experiment I harvested some immature green beans and cut the tips off of some sweet potato vines to toss in, too. She will dice this all up, add some green pepper, onions and some crab meat. It should be good.