Bonus of an unwinter: a spring surplus of parsley and spinach

I really did think that the 2016 gardening season had ended in December with the first hard frost. But then the parsley and the spinach refused to die. Even the few inches of snow we got in March wasn’t enough to kill them, as I found out when I removed some chunks of hard-packed snow two days after I got home from SXSW to expose intact spinach leaves that promptly wound up in a creamy pasta sauce.

Now that the ground has warmed up and the arugula and lettuce seeds have germinated and gone to work, I suddenly have more parsley and spinach than I know what to do with–although I’m trying by throwing some into every stir-fry, stew and sauce I can put together.

I guess I’ll also be making a lot of tabbouleh and parsley-walnut pesto weeks earlier than my usual gardening schedule would suggest.

(The sage also kept going through the winter in less robust form, although there aren’t as many obvious applications for that herb.)

As much as I appreciate living in a place with actual seasons, this does look like a pleasant bonus for having a fake winter. Now if I could just get basil to be half as productive, or at least to stop taunting me with a lack of productivity…

 

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2016 gardening report card: arugulification and cucumbering

With Thursday’s hard frost, another year of backyard gardening has come to an end and it’s time once again to take stock of a hobby that makes zero financial sense if you put any value on your time.

(For reference: my 2015, 2014, 2013, 2012 and 2011 gardening grades.)

arugula-can-be-a-december-crop_30721026823_o Arugula: A+

This incredibly versatile green–beyond using it in place of lettuce, you can also use it as you would chard in soups, stews and risotto and even make pesto out of it–rewarded me with bountiful spring and fall crops. My only regret: I didn’t clear-cut the remaining foliage on Wednesday.

Cucumbers: A

These took off beyond my expectations or intentions–a bunch of cucumber plants volunteered in the other raised bed and random spots around the yard, which makes me wonder if the squirrels or the birds helped redistribute them. Making cucumber salad, cucumber soup, gazpacho, and cucumber salsa–not to mention using them as a sandwich condiment–wasn’t enough to use them all up.

cucumbers_29466424642_oHerbs: A-

The parsley was not as prolific as last year, hence the slightly lower grade. Cilantro did well in the spring, but nothing came of the seeds I planted in September; meanwhile, sage didn’t come around until the fall. Mint, oregano and rosemary were their usual unkillable selves, but basil was yet again nearly a complete bust. Speaking as a quarter-Italian American, that last part really hurts.

Spinach: B

I only rarely had enough of this to use as a major part of a salad, but in the spring and the fall I could count on being able to step outside and grab a few leaves to use in an omelette or whatever.

Lettuce: B-

Its spring performance was matched by its weak showing in the fall. But considering what you pay for lettuce in the grocery store or at the farmers market, this still represents one of the best gardening bargains. It’s just not arugula.

tiny-tomato_29881788191_oGreen beans: C+

This grade would have been higher had all of my travel in May and June not led me to neglect the green beans that had gotten off to a fantastic start.

Tomatoes: C

Mindful of my history of heartbreak here, I limited my efforts to buying a couple of plants at the farmers market and trying to grow a few others from seed. The handful of tomatoes I was able to harvest were utterly delicious, even the tiny specimen in the photo at the right; I just wish I’d had more of them.

Bell pepper: F

At least my sunk cost on them was under $2, the cost of a packet of seeds. And at least these are pretty cheap from the right farmers-market vendors.

Recipe: farmers’ market gazpacho

About this time of year, farmers’ markets are all about the tomatoes. And the more cost-effective ones are all about tomatoes with issues. Sold as “seconds tomatoes,” “sauce tomatoes” or maybe just “scratch and dent,” these specimens have enough cracks, blemishes or other surface imperfections to require them to be sold at a substantial discount–think $1.50 a pound instead of $3.

GazpachoThese tomatoes also fall right into one of my favorite summer recipes: gazpacho. A soup that barely requires you to turn on a burner is easy to cook even if it’s 98 degrees; paired with a baguette, it makes for an ideal dinner on the front porch or maybe at an outdoor indie-rock concert.

My usual recipe mashes up the directions from two stories that ran in the Post in an earlier millennium (from July and August in 1998). It was an insane amount of work when I had to chop all the ingredients by hand; with a food processor, everything’s done in under an hour.

Farmers’ market gazpacho

Makes about 6 cups, or 4-6 servings

  • 1/4 pound sweet onion, cut into quarters
  • 1/2 pound cucumbers, peeled and cut into quarters
  • 1/2 pound bell peppers of any color, seeded and cut into quarters
  • 1 rib celery, chopped (optional)
  • About 2 1/4 pounds seconds tomatoes
  • 1 clove garlic, peeled and then smashed into paste with the flat side of a knife
  • 1 cup tomato juice
  • 1/2 cup high-quality extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 teaspoons salt
  • 3 dashes Tabasco or other hot sauce (optional)
  • 1 teaspoon Cajun or other spicy seasoning (optional)

Cut an x pattern across the bottom of each tomato. Fill a pot with enough water to cover them, bring it to a boil, drop in the tomatoes, and cook for two minutes. Dump the tomatoes into a strainer (pour ice over them if you’re in a hurry) and let them sit.

Throw the onion, cucumbers, peppers and (if using) celery into a food processor and finely chop until barely chunky. Pour the resulting mix into a 6-cup container. Pull the skin off the tomatoes, cut out any blemishes or cracks, cut them into quarters, and push out their seeds. Process about 3/4 of them and pour into the container.

Process the last quarter of the tomatoes with the garlic, tomato juice, olive oil, sherry vinegar, salt and (if using) sauce and seasonings. Pour into the container and stir to combine; eat the next day, preferably with a locally-baked baguette (current favorites near me: Leonora in Arlington, Bread Furst in northwest D.C.) and outdoors.