Much more palatable after adding strawberries and more maple syrupMuch more palatable after adding strawberries and more maple syrup
Kale and Brussels sprouts greens smoothieKale and Brussels sprouts greens smoothie
Kale chipsKale chips
Overly oiled and salted kale (a lesson in taste first, serve second)Overly oiled and salted kale (a lesson in taste first, serve second)
Freshly picked kaleFreshly picked kale
Garlic scape, beet green and pesto calzone.Garlic scape, beet green and pesto calzone.
It was at this point that I realized I had no way of getting the pizza off the peel without the scapes flying everywhere. So it became a calzone.It was at this point that I realized I had no way of getting the pizza off the peel without the scapes flying everywhere. So it became a calzone.
Scapes and beet greensScapes and beet greens
Carrot top pesto on homemade pizza crustCarrot top pesto on homemade pizza crust
Endive salad with turkey bacon and a poached egg. This was the first time I'd ever poached an egg. Overall I'm pretty happy with how it turned out.Endive salad with turkey bacon and a poached egg. This was the first time I'd ever poached an egg. Overall I'm pretty happy with how it turned out.
Endive growing out of control - and butternut squash ready to take over once the endive is out of the way.Endive growing out of control - and butternut squash ready to take over once the endive is out of the way.
Carrot top pesto and homemade breadCarrot top pesto and homemade bread
Marveille lettuce salad with homemade dressingMarveille lettuce salad with homemade dressing
Strawberry smoothie with our homegrown strawberriesStrawberry smoothie with our homegrown strawberries
They are also tasty when cooked with butter.They are also tasty when cooked with butter.
Scapes are the flower stalk of hardneck garlicScapes are the flower stalk of hardneck garlic
Garlic scapesGarlic scapes
Pasta with chicken, curly endive and blue cheesePasta with chicken, curly endive and blue cheese
Endive friséeEndive frisée
  • Much more palatable after adding strawberries and more maple syrup
  • Kale and Brussels sprouts greens smoothie
  • Kale chips
  • Overly oiled and salted kale (a lesson in taste first, serve second)
  • Freshly picked kale
  • Garlic scape, beet green and pesto calzone.
  • It was at this point that I realized I had no way of getting the pizza off the peel without the scapes flying everywhere. So it became a calzone.
  • Scapes and beet greens
  • Carrot top pesto on homemade pizza crust
  • Endive salad with turkey bacon and a poached egg. This was the first time I'd ever poached an egg. Overall I'm pretty happy with how it turned out.
  • Endive growing out of control - and butternut squash ready to take over once the endive is out of the way.
  • Carrot top pesto and homemade bread
  • Marveille lettuce salad with homemade dressing
  • Strawberry smoothie with our homegrown strawberries
  • They are also tasty when cooked with butter.
  • Scapes are the flower stalk of hardneck garlic
  • Garlic scapes
  • Pasta with chicken, curly endive and blue cheese
  • Endive frisée

The past week has been particularly successful in the urban homesteading department. Not only have we had homegrown food to eat, but for the first time ever we have been eating out of the garden for a solid week.

We’ve had enough quantity and variety of foods coming out of the garden to make up the bulk of our dinner meals. This is notable because in the past we have grown a large quantity of a few crops, like tomatoes, sweet potatoes and strawberries. But after the strawberries are finished, there is a pretty long gap until the tomatoes come in, and then the sweet potatoes. And even then the quantity is so limited that it’s unlikely that you’ll eat the same food night after night.

This spring has been different because of the work I did during the winter in getting seeds started early under lights, and in starting a variety of crops. Just after the strawberries came in the greens were ready, and then the sugar snap peas, garlic scapes and now Swiss chard. After growing lettuce and greens for the first time ever (which is crazy because they’re so easy), I’m now fully convinced of their usefulness and ability to bridge the gap between crops.

Here are some of the homegrown dishes we’ve been enjoying:

Sunday – Pasta with chicken, curly endive and blue cheese and sautéed garlic scapes

Monday – Strawberry banana smoothie

Tuesday – Homemade bread, carrot top pesto (with garlic cloves substituted for the green garlic) and salad with homemade balsamic vinaigrette

Wednesday – Curly endive salad with turkey bacon and local poached egg

Thursday – Travelling.

Friday – Garlic scape and beet greens pizza calzone on homemade dough with carrot top pesto

Saturday – Kale chips

Sunday – Strawberry banana smoothie with kale and Brussels sprouts greens

2 Responses to “Good Eats Week”

  1. Christian
    17 June 2011 at 7:44 am #

    Oh wow. I had no idea that carrot tops were edible. Thank goodness I haven’t harvested all of my carrots. I suddenly have a project in mind!

  2. CoMo Homestead
    17 June 2011 at 8:25 am #

    YES! I threw out all of mine last year. Bah. There are several different recipes for them online, but the pesto used them in the largest quantity, rather than just as a minor ingredient.