Paltry Peas

6_16_14punypeasOh, how we love English shell peas. This year was going to be the year that that an honest-to-goodness yield would be enjoyed. Approximately 15 of the 20 peas ‘n a pot plants germinated, but the plants were so teeny tiny (they rose to the dizzying height of 3-4″ — which is puny, even for a dwarf) that each produced one one or two pods, with 2-5 peas each. Which means we harvested about a 1/4 cup of peas.

Boo. Here’s the thing: if you can believe it, they may have been, GASP, over-watered. Excessive hydration is rarely a probably for POD, but the Hurricane helper happens to love hoses and water. So you know, things happen. For future reference, though, here’s a handy how-to from the University of Minnesota.

6_16_14peaharvestThese little guys were planted in mid-April and harvested this week. Which, thankfully, lined up perfectly with the bag o’ peas from Greensgrow’s CSA. Which mean’s the Endurer enjoyed a lovely Father’s Day dinner of seared scallops with uber locally-grown herbs, peas with fresh-picked mint, and lemon strawberry bars for dessert.

Summer Dreamin’

Although it would be nice, Plants on Deck’s bounty isn’t quite enough to feed the cookin’ fools who tend to POD. (Unfortunately, “isn’t quite enough” is actually quite the understatement).

Which is why we’re oh-so-happy to dream dreams of a certain summer CSA. The Greensgrow apps are up, people. Get on board.

Greek Salad Pasta

Greek Salad PastaGlorious Gold Nuggets (and Black Cherries and Isis Candies)! Over two pounds of sweet, sweet cherry tomatoes have made it onto our plates so far this summer. That’s good, not great. But we’ll take what we can get.

The latest crop met its match with the contents of last week’s amazing CSA share from Greensgrow. Delicious spinach pasta from Superior Pasta, POD cucumbers, POD oregano, and Boltonfeta from Hidden Hills Dairy all combined to make a pretty awesome spoof on the traditional Greek salad.

POD’s Greek Salad Pasta:

1 lb fresh spinach pasta, linguine
8 oz. cherry tomatoes, halved or quartered
1 tbs. chopped oregano
2 lemon cucumbers, sliced thinly
1 small shallot, very thinly sliced
1/4-1/2 lb feta, crumbled
12-15 calamata olives, pitted and chopped
pepper, to taste
red wine vinegar, (optional) to taste

  1. In a large bowl, mix the cherry tomatoes and the chopped oregano.
  2. Bring a large pot of water to boil. Add some salt. Dump in the fresh spinach pasta. Boil for 4-5 minutes.
  3. While the pasta bubbles, toss the shallots, olives, and feta with the tomatoes. Stir in some pepper and a splash of vinegar.
  4. Drain the pasta and pour the piping hot pasta over the cheese and tomato mixture. Stir thoroughly.
  5. Ladle into plates, top with cucumber slices, and season to taste.

Totally Cheating

broccoli salad
Mikey Likes It!

Generally, when you see a recipe on this blog, something came from a plant on deck.  Full disclosure: not this time.

We consider ourselves devoted omnivores, but there are a few vegetables that we both ban. Beets, for example, and winter squash. Lately, though, our horizons have been expanding and several previous disliked (by one of us) vegetables have entered into regular rotation.

Until last night, broccoli belonged in that banned category. Some of us have long-loved the cancer-fighting little green trees, others, not so much. As in, it’s never been prepared in the kitchen below the deck.

And then it appeared in our Greensgrow CSA share. Woo hoo! We simply had to do something with it.

And we did.

And it was liked by all.

Broccoli Salad (adapted from Smitten Kitchen)

Broccoli Slaw
1 head of broccoli
½ c. sliced almonds, toasted
1/3 c. dried cherries, chopped into raisin-sized pieces
2 spring onions, finely sliced

Buttermilk Dressing
¼ c. buttermilk
2 tbs. light mayo
1 tbs. cider vinegar
2 tbs. spring onion, finely sliced
salt and lots of black pepper

If you’re looking for the original recipe, seriously, got to Smitten Kitchen. If you’re looking for a recipe that made use of what happened to be in our kitchen (cherries from Traverse City, MI and spring onions from Philadelphia, PA), this was pretty freaking amazing.

Trim the broccoli into large chunks. Very thinly slice (as thin as you possibly can) the little heads, use as much of the stalk as you’re comfortable with. Mix in the sliced almonds, cherries, and onions.

In another bowl, mix the dressing together. Pour the dressing over the broccoli mixture. Taste for salt and pepper. Enjoy.