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By deepening our connection to the food system, we  can further connect with each other and the world around us.

Ginger, Edible Flowers, Tomatillos, and Okra

7/25/2019

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Hope you’re enjoying this break from the heat—we are, and so are our plants at Dandelion Ridge Farm. We hilled up the soil around our ginger this week to give the rhizomes more room to grow, and the plants are looking beautiful (as you can see in this picture)! We plan to harvest the ginger in the fall. We harvested our small garlic crop and have it drying in the greenhouse  for use in our canned sauces. Our kale and collard plants are feeling the heat and reaching the end of their lives, so we took them down for the season.

Our edible flowers—marigolds, nasturtiums, and bachelor’s buttons at the moment—are starting to bloom and we’ll bring a few to market this weekend. They add a touch of elegance and a pop of color to any special dish!

We’re still harvesting tomatoes and tomatillos every day, and canning them every chance we get! We’re unveiling our Roasted Tomatillo Salsa this week. We make this Southwestern salsa verde using Dandelion Ridge Farm tomatillos, jalapeños, and parsley. We roast the tomatillos until slightly charred to deepen their bright, tart flavor. Related to the tomato, tomatillos grow inside elegant paper husks and have a tangy, slightly fruity flavor. You’re most likely to find tomatillos in Mexican and Central American cuisines, but you can also stir-fry them, use them in curries, or even try them in a Bloody Mary! Try a sample of our salsa at the market this weekend, and take home a jar or some tomatillos to make salsa yourself!

Our okra is now in full swing, and we’re harvesting a pound every day or two. If you’ve never seen okra growing, the plants are beautiful and tropical-looking, with stunning pale yellow flowers with burgundy centers . Okra, a relative of the hibiscus plant, was brought to the Americas by enslaved Africans. It is popular in Indian, African, Caribbean, and Creole cuisine. While I know some people object to okra’s texture, try roasting or grilling it to avoid any sliminess, or use it in soups and stews, where it can add a silky texture.
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It sure feels like summer is in full swing!

5/29/2019

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It sure feels like spring is behind us and summer is in full swing—and our garden looks that way, too! Our plants are so much bigger each day that I feel like I’m watching a time-lapse video of growth. And of course, the weeds grow twice as fast as anything else! We’ve been busy trellising a jungle of tomatoes in our high tunnel—later than we should have, but they managed to get away from us! Our tomatillos are forming husks, okra plants have their first flowers, and we harvested our first zucchini. Yikes!

I’ve also been in the kitchen working on some new recipes, canning our last batch of Sage & Thyme Butternut Pickles for the season, and perfecting a new Sunny Zucchini Relish that we’ll be unveiling soon, seasoned with mustard seeds, celery seed, turmeric, and ginger. Take a sneak peek!

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