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Moondance Organic Gardens Welcome to Moondance Organic Gardens. We are a family "Market Gardens" committed to the promotion of ecological and human health. |
Featured Veggie's from the Garden
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Featured Veggie Aug 12th - Eggplant Eggplant is considered a fruit, but botanically it’s actually a berry. Related to the potato and tomato, it’s a member of the enigmatic nightshade family, and has a slightly bitter flavor, a glossy skin, and a soft, cream-colored, somewhat spongy texture. Also known as aubergine, eggplant ranges in color from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian eggplant, in purple or striated shades, the Italian or baby eggplant, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs. If the eggplant is young, the skin is edible. As the eggplant ages, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it “weep” for 20 minutes to remove any bitter flavour. Simplest way to cook them is with onion and tomato sauce or simple fry them with some Romano Regiano grated on top. Health concerns regarding Arthritis Eggplant is a member of the nightshades family which also includes white potatoes, tomatoes, and peppers, all except black pepper. (This pretty well takes in most Italian and Mexican cooking!) A study conducted in 1993 proved that some people with arthritis had marked improvement in pain when they avoided the nightshades. It was a little more complicated than that, but it has been adequately proven so that, if you have arthritis, it is worthwhile eliminating them from your diet. It can take as long as six months of avoidance to see a difference. To read more about the study go to http://www.noarthritis.com/research.htmhttp://www.noarthritis.com/research.htm
Feature Veggie - August 5th 2006 - Zucchini Most summer squash originated in the Americas but Zucchini arrived from Italy, probably a spontaneous mutation from the squash that were introduced into Europe at the time of American colonization . It is a relatively new vegetable appearing in North America around 1920 likely with Italian immigrants. A zucchini in Canada, is a courgette in Britain and is 10th favourite culinary vegetable. Biologically, it is actually a fruit and it’s flower is almost as popular, even preferred in Mexico. If you planted more than one zucchini plant, you’ll need lots of friends, or lots of ideas for how to use them. They are extremely prolific plants. There are many ways to use them. Zucchini quick bread or muffins are always popular and you can grate the zucchini now and freeze it for baking in the winter. They can also be substituted for cucumbers in pickle recipes. That is the best use I found since zucchini relish used so many and it is really delicious. The next best use I found is Ratatouille, a traditional vegetable stew made with eggplant, tomatoes, peppers, onion, zucchini. (However, if you are avoiding the Nightshade family, you’re in real difficulty with that one.) Ratatouille freezes very well. Being a summer squash, zucchini has a high water content and benefits by being drained somewhat before using in recipes, especially after freezing. It is also quite perishable and should be used quickly. Zucchini are best when smaller than 10”. Big ones can be used for stew or baking but take more work because the skin is tougher and the seeds need to be removed. You can stuff and bake zucchini, batter and fry them and any number of other combinations but they lose their low calorie attributes which is one of the strong points. As a side dish they can be ‘sauteed’ in chicken or vegetable broth and a bit of butter to add flavour and keep the calorie count low. The Good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium.It is also a good source of Thiamine, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. FEATURE VEGGIE July 25th - SWEET PEPPERS There are many different sizes, shapes, colors and intensity of peppers. All members of the Capsicum family, they are the mainstay of many countries’ cuisines. Peppers were grown in Central and South America in pre-Columbian times. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. We are looking at Bell peppers, the sweet member of this large family. Green peppers are unripe Bell peppers. Left to ripen they turn a gorgeous red and, more recently, yellow, orange, purple, and brown adding an intensity of color to meals. Fresh or lightly cooked peppers are rich in Vitamin C; indeed this was first isolated in Hungary from bell pepper. However, these peppers are best known in medicine as sources of capsaicin which is used as a cough inducing agent in laboratory studies as well as a pain relieving medication for topical use in arthritis and neuropathies. Hot peppers increase mucous secretion in the lungs and nose. (Explains why your nose runs when you eat something really hot and it makes you cough.) Chile pepper is still used in Ayurvedic therapy to treat peptic ulcers. The addition of chile pepper to chicken soup (with accompanying garlic and other herbs) is a useful the rapy for colds, sinusitis and bronchitis. Taken in moderation, chile pepper promotes digestion, and prevents flatulence. (Whoopee!) Capsaicin is even used offensively in pepper spray because it is so irritating. (Better than getting shot, I suppose.) FEATURE VEGGIE CABBAGE - July 20th The many varieties of cabbage can be wildly dissimilar, but most have a short, broad stem and leaves or flowers that form a compact head. The most common cabbages are green and red cabbage, savoy, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. They're loaded with vitamin C, and loads of fibre. As inexpensive as cabbage is, it is one of the richest when it comes to protective vitamins. Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation. The outer leaves are a good source of vitamin E, making it good for the complexion. All these benefits are yours at only 24 calories per 3.5 ounces. If you are one of those who suffer digestive distress due to gas from cabbage, try blanching the whole or quartered cabbage for five minutes, change the water, and then continue cooking in fresh water if necessary. And if the smell is a problem for you here’s a trick to try. The longer it's cooked, the more sulfur particles are, resulting in that distinctive odour. Older, more mature cabbage and cabbage from long-term storage will also be more odiferous than one fresh from the garden. A bit of vinegar added as cooking liquid will help reduce the smell. Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden. But remember, the older it gets, the stronger the flavour and odour will be. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. To freeze: cut into coarse shreds, blanch for 2 minutes, drain, chill, pack into airtight containers and freeze up to one year. Once thawed, it will only work well in cooked applications. Sauerkraut is pickled cabbage and will last much longer. If freshly made it should be used within one week, but canned sauerkraut will last for six months. Cabbage cooking tips and hints: Boiling is the least desirable method of cooking. Try microwaving to reduce odour and strong flavour. Cut into wedges, sprinkle with a bit of water, and cook only until crisp tender. Don't overcook it. For general cooking purposes, cabbage can be steamed, baked, braised, sauteed or stuffed, as well as eaten raw. Complimentary herbs and spices for cabbage include celery seed, mustard seed, nutmeg, savory, tarragon, garlic, caraway seed, dill weed, black pepper, and thyme. Good companion vegetables include potatoes, leeks, onions, and carrots. It pairs beautifully with corned beef, bacon, and sausage.
July 8th -
"Yes, peas!" Shelling peas Sugar snap peas Snow peas Bright green peas, with their fresh flavor and sweet crunch, are one of the most welcome signs of spring. They're delicious in all their guises--sturdy sugar snaps, translucent young snow peas, and delicate English (shelling) peas. Pea are the ultimate convenience food and the basis for many great recipes. Being a legume, peas are chock full of nutrition with one serving having as much Vitamin C as two apples, more fibre than a slice of whole grain bread and more thiamine than a pint of whole milk. The majority of pea breeding is done to benefit the commercial grower. The result is short-vined pea plants that produce most of their harvest all at once and can be efficiently harvested mechanically. These tend to be less flavourful than the larger vined types. The incredible flavour difference is reason enough to go to the trouble of trellising the taller plants. Peas take so well to freezing that only about 5% of the US pea crop is used fresh. Nutrition: Peas are a good source of Vitamin A, C, folate, thiamine (B1), iron and phosphorus. They are low in fat and sodium, rich in protein, fibre, carbohydrate. One serving (85 gm) provides 50 calories, 4 gm protein, 8 gm carbohydrate. Cooking tips: Use as little water as possible to conserve Vitamin C. Steaming is best. One pound of fresh peas yields about one cup shelled. Here's an interesting site with more recipes and much information about nutrition. The stir fry with broccoli and snow peas looked good. http://www.rwood.com/Recipes/Broccoli_and_Snow_Pea_Stir_Fry.htm |
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Featured Veggie June 30th What is a Scape ? The flower stalk that rises through the leafy portion of the garlic plant is called a scape. It twists into a curl or tight coil after it appears. The stalk is topped by a large capsule which becomes a flower leaving the stalk tough and woody. When cut in late spring, usually June, a scape is a wonderful substitute for fresh garlic. Scapes will last for weeks if kept in a brown paper bag in the refrigerator. They also freeze well when chopped and placed in containers. Do not wash when freezing. There are no pesticides or herbicides used on our farm . We comply to NOFA organic farming concepts. Garlic Scape Ideas: - They make a beautiful plate garnish, marvelous pesto or stir fry - Chop and use as you would garlic or for a less crunchy texture, par boil.
- You can add sliced
scapes to any stir fry recipe.
LETTUCE AND OTHER GREENS Since this is about the first thing to appear in the garden we're going to talk about it first. The most controversy for me is whether to eat salad first or after the entrée. I learned that eating raw vegetables first gets the enzymes started for digestion of the food to come. However, many serve it after the entrée to clear the palate for the next course. Then again, salad if often the main course these days. Used to be. iceberg lettuce was the only one available if you didn't have your own garden. It is the least nutritious of all the lettuces. The deeper the colour the more vitamins, etc. is still the rule here. For a complete list of types of lettuce and nutritional value as well as very good shopping and storage info you can check out this website. http://www.wholehealthmd.com/refshelf/foods_view/1,1523,196,00.html#Why_Eat_It
Mesclun is a great choice because of the variety of greens included. You may or may not know that Mesclun is not a type of green but is derived from a French word meaning mixture. According to the definition on the web it is … a mixture of young salad greens, which may contain arugula, oak leaf, radicchio, frisée, endive, lamb's lettuce, etc. www.theworldwidegourmet.com/glossary/glossary.htm You can add almost anything to a baby greens salad. I love avocado and strawberries, or peaches. Then some trail mix, nuts or bacon bits for crunch. Grated cheese, of almost any variety, always adds body (not to mention protein). Or lots of basil with tomatoes or dill and cucumber slices. Or thinly sliced radishes for colour. The very best dressing is a basic vinaigrette and it really is easy to make and endlessly adaptable. Click on link for recipe. |
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Beet
Greens and Swiss Chard Species Beta vulgaris, which includes Beets and Swiss Chard as well as Sugar Beets, are descended from a wild European plant that grew abundantly in Southern Europe. It was originally eaten for its leaves and the round root we are used to seeing wasn't developed until the sixteenth century. Originally considered fit only for animals or poor people, it took another 200 years before they gained popularity as a food. Their green tops are an excellent source of beta-carotene, calcium and iron. Beet greens are more nutritious than the beets themselves. They have almost twice the potassium of beets and high amounts of beta carotene. Beet greens contain high levels of folic acid, which can help ward off certain birth defects and lung cancer. And speaking of lungs, some studies indicate that beet greens can dampen cravings for nicotine, which may help smokers kick the habit. Beet greens should be handled like other cooking greens. Clean them in lots of cool water. Cook them with their clinging water as you would with spinach. I always cook the stems unless they are very thick. Just cut thick stems into small pieces. Steaming and quick boiling help to minimize nutrient loss. I like them steamed or boiled with butter and salt and pepper. Don’t’ need anything else. When small and tender, they can be used in salads as an accent to other greens. Also try them in soups and stews. All these greens are pretty well interchangeable so use what you have in the following recipes. New Page - Featured Herb - this weeks choice - Lemon Balm |
- June 17th Featured Item
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Kim Keckes - Owner & Inspiration of Moondance Organic Gardens 8285 5th Line, Angus, Ontario, L0M 1B1 (Corner of 5th line and 25th Side Road) (705) 424-2606 Page Content and Design By L. Prenty © 2006 In support of Healthy living for the mind, body and soul. 09/17/2006 Last revised |
