Garden Goodies

This is what’s growing in the garden…


Arugula This is a spicy salad green that’s usually eaten raw, but can be braised, too.
Beans, Dragon Tongue This is a colorful, snappy bean with dramatic purple stripes. They’re good sliced thin and served raw in salad. You can also stir-fry them, steam them, or do anything else you might do with fresh beans. If you cook them, though, they do lose their pretty color.
Beet, Cylindra A very sweet, juicy beet thats long and skinny almost like a carrot. I used to hate beets and then I met the cylindra! (also, I figured out that they’re better raw)
Kale, Tuscan This is my favorite kind of kale because it’s so versatile. You can eat it raw, brasied, steamed, sauteed or — my favorite — in smoothies!

Leek Bulb this is the bulb of the leek plant and it looks and tastes a lot like (very mild) garlic. It was sort of an accident because I let the leeks stay in the ground too long and, who knew?, they form bulbs after a while and, sadly, the stems become inedible at that point. No matter, though, the bulbs are tasty, too.
Lettuce, Merlot What a deep red, tender lettuce!

Lettuce, Italienischer A crunchy, long-leafed lettuce with a good, mellow flavor.

Lettuce, Red Oak A frilly leafed, sturdy lettuce.


Basil, Italian This is the basil you’re probably most familiar with — great big, aromatic leaves. Great for pesto or for using fresh.

Basil, Lemon Really, the most beautiful aroma I’ve ever smelled in the garden. It’s pretty strongly flavored so use it sparingly.

Basil, Thai So fragrant and essential for Thai cooking. But you can also use it anywhere you use Italian basil for a slightly more exotic flavor.

Chives Great chopped up and used raw as a topping or cooked in place of onions in just about anything. Especially good in Chinese-style stir-fries.

Parsley this is the curly leaf variety (despite the fact that the seed package said it was flat-leaf — harumph). It’s got a good flavor even if the leaves are a little stiff.

Oregano Once you have fresh, you’ll never go back to the dry, bottled stuff!

Peppermint Good old fashioned minty goodness.Makes an excellent iced tea.

Rosemary Of course, everyone around here probably has a ton of rosemary growing in their garden, but if you need any more…

Sage This is an especially fragrant variety. Use it with meats, stuffings, roasted veggies. It’s great lightly fried in olive oil and eaten like potato chips!

Thyme A little bit of fresh thyme really does wonders for fish and meat or veggies. Try cooking beans with it — yum!