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Robin Timm
Spring Excitement Right on schedule, the red-winged blackbirds returned with the plovers right behind them. Even with the freezing nights and snow on the ground, the trill of the blackbirds hit my ears and made me giggle. Early spring makes me smile and this year even more. Having toughed out this wicked winter, I am itching to get in the dirt. As nice as that sounds, the ground is still pretty wet so let me tell you what chores keep me busy, before I actually make it out to the gardens. The first week of April marks 6 weeks pre-last frost day. In Platteville our usual last frost day is around May 15th. Jayne and I each have our calendars marking the weeks to May 15. At 16 weeks pre-last frost date we start onions and pansies. This is the last week of January so we really do tend to our crops most of the year. Those are the earliest seedlings that get started. Ten weeks is our next big seed day when we start various herbs like oregano, sage, parsley, thyme and marjoram. Jayne starts her hot peppers and kohlrabi. Eight weeks brings a batch of tomatoes, eggplant and kohlrabi. For herbs we start savory, Vitamin green (an Asian green) and mustard. Now it is week 6 when we start broccoli, cauliflower, turnips, calendula, celosia, more basil, chamomile and sorrel. At week 4 we should start heading outside. This is when we put in sweet peas, carrots and beets. These crops actually like it a bit cool. Lettuce gets planted outside as early as we can work the soil and then gets seeded every two to three weeks. Week four is my favorite flower week. This is when I start my zinnias. Another bit of the garden that always makes me smile. Week two has a few more flowers to start inside: nasturtiums and amaranth. All of the spring vegetables are getting planted in the ground now. You can see our calendars are very important to us. Seed starting doesn’t stop in spring. Fall broccoli, cauliflower, kohlrabi, kale and collards all get started in mid-June in the greenhouse. Outside we are starting lettuce, cilantro and dill every two weeks until late September. It’s an exciting time to work in the greenhouse and listen to the birds return. As the plants mature and develop their true leaves, the greenhouse starts to smell like a garden. We wave our hands over the tomato and basil seedlings and dream of summer salads. Although our lives are taking a wild turn with the opening of the Driftless Market, we are comforted with the steady pace of our planting calendar . We are also very excited to picture our produce in the case at the Driftless Market. Jayne and I have been waiting for a local market to open in Platteville. Being a part of a new business is intimidating at times yet so rewarding. I will keep you posted on our progress. For now, make room in your freezer by using frozen veggies in the following recipes.
Simple Sprouts 1 pound Brussels sprouts 1 Tbsp sesame oil Cider vinegar or cooking sherry 1 clove garlic, minced Trim sprouts; then make an X in the bottom of large sprouts. Steam for 3 to 5 minutes. You may use frozen sprouts too. Nice because they are already steamed. Heat oil in a large fry pan. Add garlic and stir for 2 minute then add Brussels sprouts and a shot of cider vinegar or cooking sherry or water. Steam until sprouts are tender, about 3 minutes. Serve hot with salt and pepper. Serves 2 to 4. This recipes works well with string beans, broccoli, cauliflower or mixed vegetables.
BIG SOUP IIFreezer style We usually make Big Soup in the peak of garden season. Big Soup II helps us clean out the freezer, before the fresh veggies are in. Use all or a few of the veggies and spice it up to your desires. INGREDIENTS 2-3 cloves garlic, minced 2 Tbsp olive oil 1-2 large onions, chopped 1-cup mushrooms, sliced 1 frozen roasted bell pepper, chopped 1/2 cup frozen parsley, chopped 1-2 hot peppers (optional) 1 tbsp dried oregano, chopped 1 small head of cabbage, chopped 1-2 tsp dried savory or thyme, chopped 2 medium carrots, sliced or grated Freshly ground pepper 2 cups cooked kidney beans 1/2-1 lb frozen string beans 4 cups water with 1 Tbsp vegetarian Worsteshire sauce and 1 Tbsp Soy Sauce 1 cup grated frozen zucchini, chopped 2 to 4 cups canned tomatoes, chopped 1-2 cups frozen broccoli or cauliflower florets 1 cup frozen corn 1/2-1 lb frozen Swiss chard, leaves and stems, chopped 1/2-1 cup frozen basil or pesto, chopped METHODS Sauté onion and garlic in olive oil until fragrant, add mushrooms and sauté another 3 minutes. Add pepper(s), cabbage, carrots, kidney beans, string beans, parsley, oregano, savory or thyme ground pepper and broth. Bring to a boil; reduce heat to low and cook about 15 minutes, just until veggies are heated through. Add broccoli, Swiss chard, tomatoes, mushrooms and basil and cook 5 more minutes, until everything is heated through. Serves Many Secret Chocolate Bars These moist bars are in-between a cake and a brownie. It’s easy to eat the whole pan! 1 cup water 1/2 cup pureed squash or pumpkin 3 egg whites 1-1/2 tsp vanilla 1 cup plus 2 Tbsp whole wheat flour 3/4 cup sugar 3/4 cup unsweetened cocoa powder 1-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt Preheat oven to 350°. Coat a 9-inch square baking pan with vegetable oil and set aside. In a bowl combine water, squash, egg whites and vanilla and beat thoroughly. Add remaining ingredients and mix completely. Spread batter in prepared pan and bake for 30 minutes, until tooth pick comes out clean. Cool and serve.
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