Bok Choy is a mild tasting member of the cabbage family that is one of the first to mature in the fall/winter garden. Try this clean, crunchy raw version for a quick salad.
Ingredients
1 bok choy or 2-3 baby bok choys, thinly sliced
1 carrot, grated
1 scallion, chopped
Dressing
1 clove of garlic, minced
2 Tbl. rice vinegar
2 tsp sesame oil
1 tsp Dijon mustard
1 tsp honey
pinch of salt
Root crops are one of the fall garden’s bounties. On a recent trip to the garden, I harvested about 3 lbs of turnips and had to do some recipe research to decide how to fix them. I not only had a big bowl of the roots, there was a sink-full of the nutritious greens. As a transplanted southerner,…
Ingredients ~1 lb sausage (I use spicy italian but whatever works for you do it)~1 onion, dicedCouple garlic cloves, mincedPotatoes, sliced finely into circles then cut in half (or use a mix of red new potatoes and white yams–approximately 1.5 medium yams and 4-5 large red potatoes)1.5 cups broth1 can coconut milk1 can coconut creamsplash of heavy…
It is the prime time to be out in your garden planting. The temperature is cool , your summer vegetables are probably dead or dying and best of all there are many seeds and plants that can be planted right now. Use the Urban Harvest Planting Chart for more precise times for planting. Use seeds…
Ever wonder what to do with those huge radishes that seem to want to grow above the ground? Did you know you can cook them? I’ve tried steaming them and serving with salt, pepper, and butter–yummy! Sort of like a mild turnip. And they can be sliced thinly and sauteed with other fresh veggies for…
Did you plant one or more of the Urban Harvest Broccoli Rabe (pronounced raab) seedlings this fall and watch the broad, spike-edged leaves grow bigger and bigger, finally developing small broccoli buds along the main stem? If it’s flowering it must be mature, right? But how do you cook it? Here’s a simple recipe, fixed…
What is it? Black rot is a bacterial infection that affects the vascular system of members of the Brassica (broccoli) family. It is caused by the bacterium Xanthomonas campestris pv. campestris. Which plants are affected? All cruciferous crops are susceptible including arugula, bok choy, broccoli, Brussels sprouts, cabbage (including Chinese cabbage), cauliflower, collards, garden cress, kale, kohlrabi, mustard (including mizuna), radish, rutabaga, and turnip. NOT AFFECTED seems to be nasturtium (it must be far enough away on the family tree). Where did it come from? We don’t know the origin of our current outbreak. The bacterium infects all parts of host plants, including seeds, so it could have come in on a seed or on a commercial transplant. There are also some Brassica family weeds that can harbor it in the wild. Why is it such a problem now? We have had the perfect warm, humid weather for it to spread and multiply these past few months – temperature has been between 50-75, it has been breezy and wet. It wasn’t until Wayne saw the same pattern on several of his plants that he brought it to Ray’s attention. We’ve probably been living with it for months without realizing it, which allowed it to spread widely. How is it spread?…