GARDEN BOUNTY - growing edibles in your garden

GARDEN BOUNTY

In some parts of the country, many people are already thinking about getting their gardens started.  In Hawaii, this is the best time of year.  Cooler weather and a steady supply of rain will ensure that your plants start out happy!  I'm not very good with seeds, so I prefer to start my garden with ready potted little starts or at least rooting stems in water and then planting.

Growing edibles in your garden can be not only fun, but in these days of high food cost it can supplement your market purchases and also keep a few extra dollars in your pocket.
 
Look around your yard...you probably already grow a few edibles.   Be it fruits, veggies or herbs, there is deep satisfaction in planting, growing, harvesting and cooking the fruits of our labors. 

I am quite taken with the stories about the Victory Gardens that were popular during the World Wars and at our place, we try to have something of an edible nature growing at all times.  Our efforts at this time are not what I envision, but it is a start.

It doesn't take a lot of room to plant a kitchen garden.  In fact, you can even plant some edibles in pots and have around your lanai or near the kitchen door.  In France, where they are quite popular, these type gardens are called "potagers"; just a place where a few snips of this or a couple of fruits of that can be transformed into a satisfying meal. 

Simple things to grow are cherry tomatoes, basil, rosemary, little red Hawaiian chili peppers, okra, spinach, wing beans, Japanese eggplants, and even a few nasturtiums for color and taste (yes, you can eat both the bloom and leaves of these beautiful little flowers).  Here in Hawaii, we are blessed with great growing conditions for most herbs and vegetables and there are lots of fruit available almost everywhere, so using our gardens to supplement our food shopping is more fun than work.

AVOCADO AND SPINACH
Can be served as a hot salad or side dish.  Serves 4.

1 ripe avocado
Juice of 1 lime
2 Tablespoons unsalted butter
1 small onion, finely chopped
10 ounces fresh spinach, roughly chopped
1 teaspoon chicken or beef bouillon powder
Dash of hot pepper sauce or your favorite pepper water
Salt and pepper, to taste (optional)

Cut the avocado in half, lengthwise.  Peel and remove pit.  Cut each half into a fine dice.  Sprinkle with the lime juice, cover and reserve.Wash, trim and roughly chop the spinach.  Reserve.

Melt the butter in a large heavy skillet over medium-low heat.  Stir in the onion and sauté for about 3 minutes or until translucent.

Add the spinach with just enough water that clings to the leaves.  Sprinkle the bouillon over the leaves.  Cook covered, until spinach wilts, about 3 more minutes.  Add the diced avocado and sprinkle the hot pepper sauce.  Season with salt and pepper, if desired.

The photo above shows Lemon Balm, Chives, Creeping Oregano and Sweet Italian Basil and a tiny Rosemary start planted in an old wheelbarrow we could not use any longer as it had holes in the bottom.  Perfect for a planter!

WILTED SUMMER GREENS
A wonderful way to use up little bits of different greens growing in your garden.  Mustard, turnip, bok choy, spinach, beet greens, mizuna, endives, nasturtium leaves, even some bits of lettuces to tone down the strong taste of some of the other greens.  Serves 4.

1/2 stick unsalted butter
1 large onion, minced
1 large garlic clove, minced
1/2 teaspoon fresh grated ginger
2 medium tomatoes, roughly chopped
     (or about 15- 20 cherry tomatoes)
1/2 cup chopped fresh basil
4 to 5 cups mixed greens
Salt and freshly ground pepper

Melt the butter in a large saucepan over medium-low heat.  Stir in the onion and cook about 1 minute.  Stir in the garlic and ginger and cook until slightly golden, about 4 to 5 minutes.  Add the tomatoes and basil, cooking uncovered, stirring occasionally until slightly thickened, about 5 minutes.  Stir in the greens and cook, covered, until wilted, just about 3-4 minutes.  Add salt and pepper to taste and serve hot or at room temperature.

SNAPPY PICKLED OKRA
This is the crunchiest pickle ever and so simple to make.  Makes 2 pints

1/2 pound tender young okra, stems lightly trimmed
4 red Hawaiian chili peppers, trimmed, seeded and chopped
2 cloves of garlic
2 cups distilled white vinegar
1/4 cup water
1/4 cup Hawaiian salt
1 teaspoon celery seeds
1 teaspoon mustard seeds

When you cut the okra off the stalk, make sure you leave a bit of stem on it so the okra stays crisp instead of slimy.  Wash okra and pack into two sterilized glass pint jars.  Add 2 chili peppers and one clove garlic to each jar.

Combine the remaining ingredients in a medium saucepan.  Heat to boiling and remove from heat.  Pour over the okra.  Seal and let stand for 2 weeks, turning occasionally.  Chill before serving.

HAWAIIAN PESTO
This is my version of the Italian classic.  These quantities can be doubled or tripled.

1 pound fresh basil, including some stems, washed and drained
2-3 Tablespoons Hawaiian salt, ground
4 garlic cloves
1/4 cup chopped macadamia nuts, slightly toasted
1/2 cup olive oil

After washing and draining basil, pat dry with paper towels to eliminate excess moisture.  To grind the Hawaiian salt, either put in small peppermill, in a spice grinder or use a mortar and pestle to crush.  Toast the chopped macadamia nuts until slightly golden.

Put all ingredients in bowl of food processor or blender.  Process until smooth.  If too thick, you can add a little drizzle of more oil.  If too thin, add more basil and nuts.  Use fresh or store in freezer.  I like to freeze it in ice cube trays and then pop them into a freezer safe plastic bag.  Use as needed.

BUTTER LOGS
Use to sauté chicken or pork; drizzle over fresh steamed vegetables, seafood or fish. You may use margarine, but the taste is not the same.  Blend all ingredients in bowl of food processor.  Transfer mixture in the shape of a 12-inch log onto a piece of freezer paper or plastic wrap and roll up, twisting both ends to seal.  Refrigerate until firm or freeze.  Each roll yields about one dozen pats.  None requires cooking.

LIME-CHIVE BUTTER LOG
2 sticks unsalted butter, softened
2 Tablespoons fresh lime juice
1/2 cup finely snipped fresh chives
1 Tablespoons chopped fresh thyme

SMOKED PINEAPPLE BUTTER LOG
2 sticks unsalted butter, softened
1/2 cup drained, crush pineapple
1 teaspoon Liquid Smoke

TANGO MANGO BUTTER LOG
2 sticks unsalted butter, softened
8 ounces fresh mango purée
2 teaspoons fresh lime juice
2 Tablespoons fresh mint, finely chopped
1 teaspoon grated nutmeg

CHIVE-MUSTARD BUTTER LOG
2 sticks unsalted butter, softened
6 Tablespoons snipped fresh chives
4 Tablespoons Dijon-style mustard
2 teaspoons lemon juice
1/2 teaspoons fresh ground white pepper
Pinch of salt

NASTURTIUM FLOWER AND LEAVES BUTTER LOG
2 sticks unsalted butter, softened
4 - 6 nasturtium blooms
2 - 4 nasturtium leaves
2 teaspoons fresh lime juice
Pinch salt

 (c) 2002 Sonia Martinez - parts of this article were published in the Hawaii Tribune-Herald, Hilo, HI