What to do with all that squash and kale

Hello fellow gardeners!

This is Liz, from plot #68 (with the pink and purple fence along the path). I’m the garden’s apprentice beekeeper and, unrelatedly, a freelance writer. I have a personal blog where I write about the bees and my plants and other things I get up to. You can visit it to read my latest post, a cautionary tale about how not to use your fennel. Keri and Justin asked if I’d do some writing for the Fox Point Community Garden blog, and I said yes!

I’ll post bee updates, recipes, vegetable news, and whatever’s happening! To start off, here’s a simple recipe for putting a dent in that onslaught of July vegetables. It’s tasty, easy, and was my lunch today.

Chop a clove of garlic and put it in a pan with a hefty splash of oil. I used a cast iron wok because it gets extra hot, but any non-stick pan is fine. Don’t turn your heat on just yet.

Pick out the vegetables that are taking up the most room in your kitchen. Anything that’s not too watery (like tomatoes or cucumbers) is great. 20150723_133014_HDR

I used carrot, kohlrabi (with the nice purple peel), summer squash, and the stems of Swiss chard and kale. You’ll want to cook the leafy greens for less time than these harder vegetables and stems, so keep them separate.20150723_134232_HDR

Here they are!

Once all your vegetables are chopped, turn the heat under your garlic and oil up high. After just a minute or two, the garlic should start to brown. This is your cue to add the hard vegetables. Toss them around and add more oil if you need to. I needed to.

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Let these cook for five or ten minutes, tossing them frequently. The key is to cook them through without charring them too much. Just a little char is good.

Once the vegetables meet your standards, push them up on the sides of the wok or to the edges of the pan. Crack an egg into the empty space and scramble it. Then fold the egg bits in with your vegetables. If you don’t do eggs, go ahead and skip this step.

Now it’s time for sauce. I used a big splash of soy sauce, a big squirt of Sriracha, and a big daub of honey. You just want to give your vegetables some flavorful coating, not drench them, so add just enough sauce to cover the bottom of the pan. I like to use dark soy sauce, because it gives more flavor in less volume.

Now throw your leafy greens on top and fold them in to get them good and coated in sauce. They should wilt in just a minute or two.

 

20150723_134842_HDRAnd that’s it! I had a good, simple lunch, and now I have some room in my crisper for the next impending harvest.

Stay tuned for a bee update! And check out my website for an old bee update!

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