I’m starting a new monthly post with recipe ideas for what’s coming in from the garden. This month in Western North Carolina, the main event is garlic, something we know a little bit about (check out Carol Koury’s recent garlic article in the July/August issue of Carolina Gardener).
One of the most popular ways to preserve garlic is pickled. Here is a simple recipe from VegKitchen.com
Garlic Refrigerator Pickles
Loosely fill a glass jar with peeled garlic cloves. Add enough red or white wine vinegar to cover the garlic and then add about one tablespoon of sea salt per cup of vinegar. Dried (not fresh) herbs such as red pepper flakes, bay leaves, and oregano may be added to taste. Cover the jar with a tight-fitting lid and shake to distribute the salt and herbs.
These pickles will keep almost indefinitely in the refrigerator, as long as the garlic remains submerged in the vinegar.
Garlic butter is a simple and decadent treat, good on artichokes, french bread and almost anything else. Here’s a recipe from Epicurious.com that includes parsley:
Parsley Garlic Butter
1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
Purée all ingredients in a food processor until smooth.
I wonder how this would be with basil or dill instead of parsley?
By the way, it’s almost time to pre-order garlic for fall planting. You’ll be hearing more about that in July.
Chard is a beautiful and practical veggie to grow because you can keep harvesting leaves from the same plant for a month or more. Here is a lovely chard frittata accented with dill from The Chocolate Lady in New York. I tried it with Ruby Red Chard and Bouquet Dill and fresh eggs from my friend’s chickens. Delish!
Dill and Chard Frittata
Leaves from one bunch chard
One large onion, thinly sliced
8 ounces feta
16 ounces ricotta
black pepper (you will not need added salt, the cheese has enough)
One small bunch dill, snipped
A few sprigs of parsley, if you happen to have some as well
2 tablespoons pine nuts
Preheat oven to 350. Wash the chard leaves and steam them in a large pot in the water that clings to the leaves. Remove the leaves from the pot and chop them roughly as soon as they are cool enough to handle. Heat the olive oil in an iron skillet. Add the sliced onion and cook until gold and softened. Add the chopped leaves to the onions and continue cooking a few minutes more. Allow to cool.
Beat the eggs with a fork. Stir in crumbled feta, ricotta, snipped dill, and minced parsley. Add a few grindings of black pepper. Stir in the cooked onion and chard mixture and mix. Pour a little more olive oil into the same skillet and set over heat. Pour the egg and chard batter into the skillet, scatter pine nuts over the top and place in the oven. Bake for about 30 minutes or until puffed and beautifully colored.
June is an exciting time in the garden and the kitchen. The first of the Chadwick Cherry tomatoes and the Little Finger carrots never even made it inside my house. If you have a favorite recipe to share please post it on our Facebook page.