This first ran last year but was so good wanted to share the post again.

Here’s a recipe to put on your calendar for a few weeks from now, when local tomatoes are really, truly in season.

Or, then again, it might come in handy now–say, if you have a child whose response to every item sold at the grocery store is “I want that.” And if that child also, theoretically of course, has a parent (I’m not saying which one) inclined to indulge her every whim. And if grape tomatoes bought on such a whim turn out, predictably, to be rather tough and flavorless, prompting the child to sensibly decline actually eating them. And if you’re therefore wondering what to do with a few handfuls of grape tomatoes starting to shrivel up in your fridge.

Then–THEN–this recipe will be right up your alley. More…

Where's the lettuce?

This time of year we love to eat salads.  Here’s one of my family’s favorite dressings; a fresh herb vinaigrette.

I am trying to get away from set recipes and am looking more at proportions.  Salad dressing is usually two thirds olive oil to one third vinegar with salt added to taste.  To this mixture I like to add Dijon mustard and freshly chopped herbs like basil, rosemary and thyme.  Often I will add in a fresh garlic clove as well.  Dressings with fresh things can easily spoil so either use immediately or place in the fridge and discard after a few days.

We use this dressing on boiled potatoes, salad greens, beets with goat cheese and even whole cooked grains like quinoa or wheat berries.

Enjoy!

You can seal it up or leave the top open.

The month of July brings the first big harvests in the garden; peas, greens, new onions, baby beets, potatoes and a bounty of herbs.

One of my favorite things to do is to wander with a basket planning a meal while I harvest whatever is ripe.  A favorite meal at this time of year is a rustic tart.  This tart is very versatile and you can use whatever you find ready for picking.  I like to pair it with a fresh salad and a crusty loaf of bread.

Here is the basic recipe: 

Pastry

1 1/3 cups all-purpose flour
1/8 teaspoon salt, preferably kosher
1 1/2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter

In a food processor, combine the flour, salt, oil, and butter, and pulse for a short amount of time. Drizzle in 1/3 cup ice water and pulse. Test to see if the dough sticks together. If not, gradually add more water, a tablespoon at a time. Remove the dough, form it into a flat disc then wrap it in wax paper and refrigerate for about an hour.

Filling

Preheat the oven to 350 F

Saute two cloves of garlic and one small onion in 2T olive oil over medium heat until softened.  Chop greens in thin strips, (beet, kale, chard or collards all work well) and add to mixture.  Once greens begin to soften add in whatever other veggies you have harvested and cook for five more minutes.

Add salt and pepper to taste.  Finely chop about a teaspoon each your fresh herbs, (rosemary, thyme, parsley, lavender, marjoram, oregano, fennel are all tasty additions) and add to the pan.  Stir and remove from heat.

Lightly flour a sheet of wax paper, and place the dough on it. Flour the dough lightly and cover with a piece of wax paper. Roll the dough out to form a 15-inch circle.

Put the vegetable mixture on the dough then sprinkle on either crumbled goat cheese or your favorite grated cheese.  You can add a little or a lot according to your taste.  I like to toast and chop nuts and add these in as well.  Leave a 1 1/2-inch border all around. Fold the border over the filling, overlapping itself slightly every 2 inches or so. Brush the dough with 1 tablespoon of extra-virgin olive oil.

Bake for 40 minutes or until the crust and filling are lightly browned. Serve hot or at room temperature.

Inspired by your meal now is a good time to do some garden maintenance to keep those harvests coming.  For pest management I like to use King County’s “Grow Smart, Grow Safe” pamphlet found here. You can also order by calling the Household Hazards Line 206-296-4692, toll free 1-888-TOXIC ED (869-4233).

To reduce water usage I usually mulch with straw or seed and herbicide free, dried grass clippings.

My husband loves pickles.  He loves half sour cucumbers, spicy kimchee; you name it – if it’s pickled he’ll eat it.  These pickled radishes are some of his favorites and they are so easy!

The fresher the radishes the better the pickle.

Once you’ve washed and trimmed your radishes cut them into thin slices and pack them in a clean jar.  Next pour in rice or white vinegar until all the slices are covered.  Add salt and sugar to taste.  For a bit more flavor I like to throw in green onions, garlic and ginger.  Once they are assembled put them in the fridge and let sit for a couple of days.  I won’t tell you what my daughter said these pickles smell like but as with a good stinky cheese the taste is great.

Yum

Ready to add more veggies.

One of my favorite dishes is chicken with just picked garden fresh herbs.  To make this dish first brown a cut up chicken in a dutch oven.  Once it’s nice and crisped add one large onion and four cloves of garlic. Reduce heat and brown the onion and garlic.  Add in sprigs of fresh thyme, oregano, rosemary and basil.  Add salt and pepper to taste.  The next step is to throw in carrots, potatoes, cauliflower and any other firm vegetables you might have.  Cover and put in the oven at 275 degrees for 1 1/2 to 2 hours.  Dish is done when the vegetables are fork tender and the chicken is cooked through.   If you don’t want to mess with pulling the herb sprigs out one by one you can bunch the herbs and tie them with food-grade twine.