Friday, January 23, 2015
January Garden? Waste Nothing.
Mostly it is fallow, though a few brave onions and garlic wait out the dormant season. This time of year means letting the chickens turn soil on rows that have nothing as I peek, on warmer days, into the row-covers where we have some real food waiting. With only a bit of work in fall, any gardener around here can manage it. This year, I have harvested beets and radishes (now done), plus we continue to get lettuce, collards, and broccoli.
My focus for this post is the final item. We long ago harvested the main heads of broccoli; the side ones got nipped in the last really cold weather, even under the row-covers. But something else remains: the greens. They taught me a small lesson this year.
Americans who enjoy broccoli rabe probably have not given much thought to the tender leaves and small stems of broccoli itself. I found, when making broccoletti this fall, that the leaves work really well when chopped and sauteed. My recipe uses pine nuts, lots of garlic, and sometimes, since we have strong palates, anchovies. We top it all with aged Romano or Parmesan.
As we came to crave this pasta dish as much as we do pesto, I wanted to stretch my supply of broccoli. I was delighted to see that the leaves are great for cooking. They compare well to my collards and kale, so it would be a shame to toss them in the compost heap.
My interest in that part of the plant made me think about what other edibles we casually discard in the garden. In the leanest part of the year, every little scrap counts. Partly my attitude comes from not wanting to waste anything in soil I prepared myself. Partly it comes from a family story of the Depression, when my father and his mom, not long arrived in the US from Lebanon, went to open fields to pick Dandelion greens so they would have a vegetable for dinner. It shamed my dad and he did not tell the story too freely, but it did not shame me. Nature is an abundant gardener, if we know where to look.
If you have a garden, be sure to go out as soon as the wild onions are up. Eat them and be thankful that the lean months are behind us. And then think about what you don't want to waste from every plant you grow. I guarantee you will both eat well and throw a lot less food away.