Helping To Heat Up A Chilly Spring

Posted on May 1, 2011 by Ann Lovejoy
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Baby, It’s Cold Out There

It’s May! Blossom and bird song fill the air. The garden’s all prepped. The beds are made and mulched. The plants are tucked in place, ready to grow.

I said, READY to GROW. Hello?

If your plants are experiencing poor reception with spring sunshine, they aren’t alone. Gardens from Oregon to British Columbia share the problem. Indeed, this year’s prolonged cool weather makes last spring look balmy.

Chilly Mornings

April temperatures for the past century were well ahead of this year’s. Some say we’re a month behind normal bloom periods. Others say we’re ten degrees colder than normal. All our plants know is that we are still getting 35 degree mornings.

Happily, this cool weather has several plus sides. For one thing, the fleeting flowers of spring last a lot longer in cool years. For another, it’s good for transplanting. If this summer turns out to be as wet and cool as predicted, it will be helpful for newly planted trees and shrubs.

Simple Protections

If your warm-crop vegetables are shivering, an unheated greenhouse or coldframe is an ideal holding place. Just be sure to open the door if the sun should manage to break through for a minute. Automatic openers triggered by temperature changes can also do this when you aren’’t home.

If you don’t have such a place to offer, simple protections such as hot caps, wall-o-water covers, and cloches can be bought at most nurseries. You can make a pretty decent temporary hothouse for chilly peppers and such by turning conical tomato cages upside down. Bend the legs inside and wrap the sides with floating row cover or clear plastic sheeting.

Whatever Floats Your Boat

In either case, use floating row cover material to cap off the open top: this lets in water, light, and air while helping to keep the heat in. These cages can be a bit tippy without their legs planted into the soil, so fasten them down with tent stakes or use the cut-off legs, bent into “U” shapes, to pin them down.

Floating row cover (Reemay is the most popular brand) is a light-weight material with a lot of uses. It protects growing plants from cold and insect damage.To use it, you simply drape the filmy stuff over the plants. Anchor it lightly, using soil or special pins. Leave plenty of slack so the plants have room to grow. They will lift the cover up with them as they do (that’s why it’s called ‘floating’).

Tape Up Those Tears

To protect plants from insect damage, pin the edges closely (again, leaving lots of growth room). Otherwise, just secure it well enough to prevent it from blowing away. If you know a light freeze is coming, add an extra layer or two. Row cover cloth–especially the “blanket” pieces–can be stored and reused for several years. It does tear, but can be mended with paper tape. Reemay is available at most nurseries and many hardware stores. It comes in rolls 67 inches wide and anywhere from 20 to 2,500 feet long. Prices start around $15 for the smallest roll.

Offer Some Warm Ups

Here in the Maritime Northwest, crops like eggplants, tomatoes, melon and peppers need all the warmth and light they can get. If Reemay cuts off too much light, Gro-Therm film may be your best bet. Used as a row or cage cover, this clear film raises crop temperatures as much as ten degrees during the day. At night, though, an extra layer of Reemay will provide better frost protection. If you can’t find Gro-Therm Film, it can be ordered from Territorial Seed Company (see below).

Territorial also carries Tufflite, an extra strong and sturdy plastic sheeting that protects plants from rain, wind, and cold. While most clear plastic sheeting discolors and gets brittle when exposed to sunlight, Tufflite stays usable for up to four years. A 6 foot  by 50 foot roll of Gro-Therm costs under $20, while sheets of Tufflite sized for hoop-houses or tunnels start at $30 for 6 x 16 feet. You choose….

Territorial Seed Company
PO Box 157
Cottage Grove, OR 97424-0061
Phone: 541-942-9547
FAX: 888-657-3131

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Spring Chickens

Posted on April 24, 2011 by Ann Lovejoy
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When Smarter Means Better

http://hmalott.blogspot.com/

My favorite local grocery store features Smart Chickens, organically grown, uncaged birds that have been fed a balanced, nutritious diet and allowed to roam freely. Unlike most commercially grown chickens, these are plump without being watery and don’t yield a lot of grease. The flavor is amazingly good, lending itself to many simple variations without needing much help.

If your family appreciates crispy skin, they’ll enjoy a golden, fragrant Roast Chicken With Fennel and Oranges. Accompanied by roasted fennel and a fresh orange sauce, this beautiful dish cooks while you entertain your guests or relax with a glass of wine. Turning the roasting bird allows it to cook evenly, so the breast meat doesn’t dry out before the dark meat is cooked through.

Roast Chicken With Fennel and Oranges

1 Smart Chicken (4-5 pounds)
1 tablespoon olive oil
2 large bulbs fennel, cut in quarters, greens reserved
2 organic oranges, juiced, rind grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher or sea salt
3 cloves garlic, chopped

Preheat oven to 400 degrees F. Rinse chicken inside and out, pat dry. Rub skin lightly with 1 teaspoon oil and arrange wing-side-up (sideways) in a roasting rack set in a deep roasting pan. Rub fennel with 1 teaspoon oil and arrange under rack. Sprinkle fennel and chicken with 1 teaspoon orange zest each and bake at 400 for 25 minutes. With tongs, turn chicken so other wing side is up and roast for 25 minutes. Turn breast-side up, reduce heat to 350 and roast until evenly golden (15-20 minutes). Place chicken and fennel on a serving platter and cover loosely with foil. Place roasting pan over a burner on medium high heat and add remaining zest and garlic. Cook, stirring, until garlic is soft (4-5 minutes), then deglaze pan with orange juice. Serve portions of chicken and fennel with orange sauce, garnished with chopped fennel greens. Serves 4.

Twice As Nice

If you are feeding several people, consider cooking two chickens at once so you can make a marvelous entree salad with the leftovers. Spunky with spring greens, Strawberry Chicken Salad has a piquant dressing of white balsamic vinegar and shredded basil that’s also terrific over steamed young kale or grilled asparagus.

Strawberry Chicken Salad

2 cups Nappa cabbage, shredded
2 cups young local greens
1 cup baby kale, stemmed and shredded
1 cup mache or young spinach, stemmed and shredded
1 cup fresh strawberries, stemmed and sliced
4 green onions, finely chopped
2 cups cooked chicken, cut in bite-sized pieces
1/2 cup basil, stemmed and shredded

Combine all ingredients in a serving bowl and toss gently. Serve at room temperature, accompanied by Balsamic Basil Dressing (see below). Serves four.

Balsamic Basil Dressing

3 tablespoons virgin olive oil
1 tablespoon white balsamic vinegar
2 tablespoons fresh basil, minced

Combine all ingredients in a jar and stir well. Makes about 1/2 cup. Store leftovers in the refrigerator for up to 5 days.

Chipotle On The Side

Spring Chicken Salad With Pan Roasted Asparagus has a smoky bite, thanks to a dash of chipotle-flavored tabasco sauce in the tangy-sweet dressing. Roasted almonds and shredded Savoy cabbage add crunch, while grated Rainbow carrots add a balancing sweetness.

Spring Chicken Salad With Pan Roasted Asparagus

1/8 teaspoon kosher or sea salt
12 spears asparagus, ends trimmed, cut in 1-inch pieces
4 cups young local greens
2 cups savoy cabbage, finely shredded
1 cup Rainbow carrots, peeled and grated
2 tablespoons red onion, finely chopped
2 cups cooked chicken, cut in bite-sized pieces
2 tablespoons roasted almonds, chopped

Sprinkle salt in a heavy frying pan over medium high heat. Add asparagus and cook, stirring occasionally, until slightly charred (4-5 minutes). Cover pan, reduce heat to low and cook until barely tender (1-2 minutes). Combine with remaining ingredients in a serving bowl and toss gently. Serve at room temperature, accompanied by Chipotle Dressing (see below). Serves four.

Chipotle Dressing

1/4 cup olive oil
1-2 tablespoons sweet rice vinegar
1 clove garlic, minced or pressed
1/8 teaspoon chipotle tabasco sauce

Combine all ingredients in a jar, starting with 1 tablespoon rice vinegar and adding more to taste. Makes about 1/2 cup. Store leftovers in the refrigerator for up to 5 days.

Simply Super Sandwiches

The same dressing makes a splendidly zippy chicken salad to serve with greens or in Chipotle Chicken Salad Sandwiches.

Chipotle Chicken Salad Sandwiches

4 crusty rolls, split and toasted
1/2 cup Chipotle Dressing (see above)
2 tablespoons red onion, finely chopped
1 cup cooked chicken, cut in bite-sized pieces
2 tablespoons roasted almonds, finely chopped
1/2 cup savoy cabbage, finely shredded

Place split rolls on four plates. Combine remaining ingredients, toss gently and place a scoop (about 1/4 cup) of salad on one half of each bun.  Serves four.

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Celebrating Spring Tenderness

Posted on April 21, 2011 by Ann Lovejoy
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Amazing Asparagus

When it’s still too cold and wet to plant much in mid-April, the wise gardener finds comfort in the kitchen. Among spring’s great gifts is fresh, local asparagus, not airlifted in from gigantic water sucking agribusinesses in Peru but harvested from local fields by our neighbor farmers. Beautiful and tender, fresh local asparagus is among spring’s first and finest delicacies.

Along with subtle flavor and crisp texture, asparagus offers a host of health benefits. Full of anti-inflammatory phytonutrients, these slender spears help lower blood pressure and harmful cholesterol levels. High in vitamins C and K, it’s also a good source of folic acids.  A mild diuretic, asparagus is a traditional spring cleanser for the liver, kidneys, and bladder and is considered beneficial for women troubled by monthly cramps and bloating.

Enjoyable Spring Vegetable Medleys

Also among my favorite early vegetables are the tender turrets of Romanesco broccoli, a Baroque looking vegetable that’s delicious fresh or lightly cooked. I like to snap off the little spirals and steam or sauté them, then bathe them in a sprightly sauce to wake up their subtle sweetness.

For a double treat,  try Asparagus and Romanesco Broccoli With Citrus Sauce. Crunchy with hazelnuts and lively with tangerine juice, this recipe combines fresh young vegetables with fresh tarragon, ruby red blood orange sections, and green onions.

Asparagus and Romanesco Broccoli with Citrus Sauce

1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
1 organic tangerine, juiced, rind grated
1/4 teaspoon salt
1/2 teaspoon tarragon, chopped
1 head Romanesco broccoli, florets trimmed
12 spears asparagus, ends snapped
1 moro or blood orange, sectioned and peeled
1/3 cup hazelnuts, toasted and chopped

In a heavy frying pan, over medium heat, heat olive oil with butter, shallots, tangerine rind, and 1/8 teaspoon salt until pale golden (2-3 minutes). Stir in tangerine juice and tarragon, then reduce heat to low. Set a vegetable steamer basket into a large saucepan over several inches of water and bring to a boil. Add Romanesco broccoli florets,  sprinkle with 1/8 teaspoon salt, cover pan  and cook barely tender (about 2-3 minutes). Add asparagus and cook until spears are barely tender (2-3 minutes). Toss vegetables with orange sections, drizzle with sauce and serve, garnished with hazelnuts. Serves 4-6.

For brunch, perhaps partnered with a fluffy omelet, consider the charms of Asparagus Salad  With Creamy Herb Dressing. Crisp asparagus spears are tossed with a creamy, dreamy yet healthy dressing that is also delicious spooned over chicken or grilled fish.

Asparagus Salad  With Creamy Herb Dressing

1 cup thick Greek yogurt (nonfat works fine)
1 teaspoon chives, chopped
1/4 cup plus 1 tablespoon lemon balm, shredded
1 teaspoon lemon thyme OR any thyme, stemmed
1/4 teaspoon kosher or sea salt
1 pound asparagus, ends trimmed
4 cups mixed baby greens
1 cup arugula, shredded
4 green onions, thinly sliced
1/4 cup brown field mushrooms, thinly sliced

In a bowl, blend yogurt, chives, 1/4 cup lemon balm, thyme, and 1/8 teaspoon salt. Stir well to blend, set aside. Put asparagus into a steamer basket over 1 inch of water. Sprinkle with remaining salt. Cover pan and bring to a boil. Cook until asparagus is barely tender but still crisp (2-3 minutes). Remove basket from pan and let asparagus cool. Arrange greens and arugula on four plates and top with asparagus, green onions, and mushrooms. Drizzle with dressing and garnish with remaining lemon balm. Serve at once. Serves four.

When shallots are plump and fresh, try Asparagus With Shallots. Tart and tangy, this easy yet elegant sauce partners sweet young asparagus delightfully. The sauce also complements fish or fowl as well as any steamed or roasted vegetable.

Asparagus with Lemon Shallot Sauce

1 tablespoon virgin olive oil
1 tablespoon butter
2 shallots, thinly sliced
1/8 teaspoon kosher or sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon fresh lemon thyme, stemmed
1 organic lemon, juiced, zest grated
20 spears asparagus, ends trimmed
1 tablespoon flat Italian parsley, stemmed

Heat oil with butter in frying pan over medium high heat. Add shallots, salt, pepper, thyme and grated lemon rind and cook, stirring, until shallots are pale golden (3-4 minutes). Add asparagus, reduce heat to medium, cover pan and cook until barely soft (2-3 minutes). Add lemon juice to taste, starting with 2 teaspoons. Place asparagus on serving platter. Drizzle with pan juices, garnish with parsley and serve. Serves four.

Crisp and amazingly fragrant, Garlic Asparagus is so popular at my house that I allow half a bunch per person (or sometimes more). This makes a fabulous side dish for fish or chicken and leftovers are excellent in salads, soups or or omelets.

Garlic Asparagus

1 tablespoon virgin olive oil
1 tablespoon butter
4-6 cloves garlic, chopped
2 bunches asparagus, stems snapped
1/8 teaspoon kosher or sea salt
1/4 teaspoon cracked peppercorns

In a wide saucepan, heat oil, butter, and garlic over medium high heat until lightly browned (2-3 minutes). Add asparagus and sprinkle with salt and peppercorns. Cover pan and shake well to coat asparagus lightly. Cook, covered, over medium heat until barely tender (2-3 minutes), shaking pan often. Serve at once. Serves 4-6.

Asparagus Kitchen Tips:

For evenly tender asparagus spears, gently snap (don’t cut) the stem end off.

Steam asparagus until tender-crisp (2-3 minutes), then toss with peeled tangerine sections and dried cranberries.

Chop asparagus on the diagonal and toss into a shrimp stir fry at the last minute.

Saute chopped asparagus with a drop of chili oil and black sesame seeds.

Fat asparagus is more tender than skinny spears.

Roast or grill plump asparagus till lightly caramelized (8-10 minutes), then drizzle with virgin olive oil and balsamic vinegar for a splendid side dish.

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Think Of Weeding As Great Exercise

Posted on April 18, 2011 by Ann Lovejoy
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Spring Has Sprung A Leak

As I write this, hail and slush splat fitfully against my windows. True to form, April is bringing showers of various kinds to smash and puncture the unfolding foliage and flowers of May. Ah, Spring, when all that’s going to leap to life has more or less leapt. For the past few days, I’ve been heaving out the dead to make room for the new. Today, rain (and icy dribbles of snow) will keep me indoors.

I’m all the more willing to have a day off because I am embarrassingly stiff as a board.  Usually I’d have put in many, many hours of bending, stooping, and hauling by now, but this year has been so relentlessly wet that it’s been hard to find a time window big enough for excessive behavior. To be sure,  I’ve weeded and worked the soil for an hour many times, only to be driven back inside by less than attractive conditions.

Yoga For Gardeners

So far, I haven’t been a bit sore, thanks to my wonderful yoga class. I am blessed with a kind and compassionate teacher who offers a wide range of choices at every point in her class. Her yoga style is lovely and as intensive or tenderly slow as you care to make it, thoughtfully accommodating the energetic and youthful as well as the lame and the halt (or the tired and the wounded).

It had never previously occurred to me that yoga was a terrific fit for gardeners, but so it is. As I bend and stoop and crouch and roll about on the soggy ground, leaning over backwards or turning upside down to fit a saw or pruner into a tight shrub’s base, I am daily grateful for all those stretching and balancing exercises.

A Long Spine For Pruning Bliss

Perhaps the most important idea is that of the straight and elongated spine. Sitting (which most of us do far too much of) compacts the spine and gives the lower back gip. Standing around isn’t much better until we discover the Pelvic Tilt, a little forward tuck of the tailbone that involves the abs and core muscles. Wow! Now one’s weight shifts downward to the lower belly and the whole body becomes more stable.

Pruning becomes much easier when one is able to stand securely on one foot with the saw-bearing outstretched arm counterbalanced by an uplifted back leg rather than a flailing foot. Similarly, planting is a breeze once one has mastered (mistressed?) the art of the Third World Squat, a fairly straight-backed position that allows amazing freedom of arm and hand movement. For how-to’s, consult  a National Geographic for a folks-around-the-fire picture.

Try These Simple Garden Warm Ups

If soreness has plagued you in the past, here are some excellent ways to avoid it in the future. However, my just-revealed example should prove that knowing is not enough; one must also DO to get the benefits.

First of all, to keep heavy gardening chores pleasant and invigorating, do just a bit at a time. In addition, always start any gardening, heavy or light, by warming up your neck, shoulders, arms, and hands. The whole business takes about ten minutes so there is really no excuse for not doing them….

Dive In Head First

Begin with 10 neck rotations, avoiding the backward position: Drop your right ear toward the right shoulder, letting the shoulder slope away earthward. Roll your chin to your chest, then repeat to the left. Return your chin to your chest between each side, but don’t roll your head backward, which can strain the neck muscles.

Now circle both shoulders 10 times, forwards and backwards. Raise your arms and rotate them at shoulder height 10 times in each directions. Next, with your arms at your sides, lightly clench your hands and circle your wrists 10 times forwards and backwards, then squeeze and release your hands 10 times. Shake out your hands lightly; they should tingle just a bit.

Hula Aloha

To loosen the waist, do 10 hip circles forwards and backwards (pretend you are using a hula hoop). Shake out each leg for a few seconds and jump almost-but-not-quite off the ground on both feet together 10 times. Now end up by shaking out your hands and arms again for 5 seconds. After all that, you should feel brisk and warm, with all joints loosened up and ready for action.

If you feel sore after working, do some pelvic tilts and gently rock the spine forward and backward. Now lie down and press the small of your back to the floor or your bed or what have you, holding for the count of five before releasing. Do that gently a few times and then take five minutes to reverse the blood flow to your legs; relax against a wall with your feet up, heels pointing toward the ceiling, and your legs supported by the wall. Onward!

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