Talking peas

edible landscaping common peaThe New York Times ran a blog commentary Saturday If Peas Can Talk, Should We Eat Them? about new research showing that, when suffering drought conditions, peas send out a biochemical message through their roots to other plants about adverse growing conditions that causes the other plants to adapt their growing to the peas’ message. The article raises ethical considerations — perhaps facetiously – whether the “responsiveness of plants, their interactions with the environment and with one another, are sufficient to undermine all simple, axiomatic solutions to eating in good conscience. . .  This means that the recipients of biochemical communication could draw on their ‘memories’ — information stored at the cellular level — to activate appropriate defenses and adaptive responses when the need arose. Plants are more complex organisms than previously thought “.  I think there’s more to the common pea’s communication skills that makes the biochemical intelligence even more clever and lays aside any ethical dilemma of eating talking peas.

Michael Pollan’s introduction to The Botany of Desire: A Plant’s-Eye View of the World (2002) gives a plausible framework for the pea’s motivation for communication. Pollan writes about his vegetable garden, “All those plants care about is what every being cares about on the most basic genetic level: making more copies of itself. Through trial and error these plant species have found that the best way to do that is to induce animals — bees or people, it hardly matters — to spread their genes. How? By playing on the animals’ desires, conscious and otherwise. The flowers and spuds that manage to do this most effectively are the ones that get to be fruitful and multiply.”

Of course, there’s intelligence and adaptive behavior in plants, and anyone who’s gardened quickly learns the humbling role of the gardener. Pollan continues, “That May afternoon,  the garden suddenly appeared before me in a whole new light, the manifold delights it offered to the eye and nose and tongue no longer quite so innocent and passive. All those plants, which I’d always regarded as the objects of my desire, were also, I realized, subjects, acting on me, getting me to do things for them they couldn’t do for themselves.”

Why wouldn’t plants be acting on one another, getting other plants to do for them in the garden too? Peas suffering a drought are unlikely to altruistically inform other plants of poor growing conditions. Rather peas are communicating so other plants hunker down too, absorbing less moisture in the soil and leaving more of a scarce resource for the peas. That’s the best way peas can generate more copies of themselves.

And our consumption of fresh, spring peas? Like Pollan, I think it’s part of the wise pea’s plan too.

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Spring sorrel

sorrel edible landscapingSorrel is nearly the first thing up in the a spring garden, and it’s lime green leaves make it a bright welcome. It’s sharp, citrus flavor lends real zest to spring salads or pesto. Although we tend to think of it as an herb, it’s really a leafy vegetable like spinach as you will see from the recipes.

Potage de Lentilles a l’Oseille (lentil soup with sorrel) from Mark Bittman’s The Best Recipes in the World (2005)

Bittman argues that the true complexity of the soup comes from using lentilles du Puy or small, dark green lentils. You may also use the greenish brown ones for a hearty, tasty soup.

1/3 pound dried lentils, small dark green
6 cups of chicken or vegetable stock
1-3 tablespoons butter
1/4 pound of sorrel, chopped (or if substituting spinach, add lemon juice to taste)
salt and pepper to taste
1 teaspoon sugar
1. Rinse and pick over the lentils. Place in a large saucepan and cover with the stock. Simmer over low heat until softened, about 30 minutes.
2. Meanwhile, melt butter in a deep skillet over medium heat and cook sorrel until softened, about 5 minutes. Stir sorrel into the lentils, salt, pepper and sugar. Bring to a boil, then lower heat and simmer for 15 minutes.
3. Option: you may puree the soup being careful of hot liquid. After pureeing, reheat soup and add remaining butter.

Cream of Sorrel Soup from Mark Bittman’s How to Cook Everything Vegetarian (2007)

2 tablespoons butter or olive oil
4 cups sorrel, chopped, well-washed and trimmed of thick stems (substitute spinach and add 1-2 tablespoons of lemon juice)
2 cups vegetable stock
2 cups cream or milk
salt and pepper to taste
1. Melt butter or put oil in deep saucepan over medium heat. When hot, add sorrel and cook until softened.
2. Add stock and bring almost to a boil. Lower heat and cook until sorrel is tender.
3. Puree soup when soup is cool or being very careful with hot soup. Cover and refrigerate for up to two days.
4. When returned to heat, add the cream or milk. Sprinkle with salt and pepper. Reheat and do not boil.

Cream soups are always in danger of the milk/cream separating if boiled and spoiling the broth. Adding cooked potatoes, to the puree or cut up, or some legume to a dairy soup keeps the milk from separating. I’m not sure why but it does seem to work.

Both these soups are great in spring and easy to fix. What are your favorite uses of sorrel?

Posted in eating well -- recipes, seeds and plants, sorrel | 1 Comment

Pre-sprouted peas

sugar snap peas pre-sproutedPre-sprouting peas has proved profitable. (See earlier post on pre-sprouting peas.) Last weekend I planted the little sprouted peas and less than one week later I have surprisingly large plants. I’ve discovered some tricks to pre-sprouting peas which I’ll share here and I definitely recommend it over overnight soaking.

First, make sure the paper towels are wet but not soggy. If too wet, there is some risk of mold and rot. Second, it’s easier to plant when the little sprouts are small. However, this is difficult when the peas germinate at different times. I found some peas had long tails of an inch or more while others tiny nubs. The long tailed seeds are more difficult to plant so the delicate, long root doesn’t snap in half when planting.

Once planted, the peas were up within three days and are now flourishing.  My friend and mentor Jack Spicer planted his peas in soil blocks so I’ll keep you informed as to the preferable method for early peas: the competition between methods is on. And more on soil blocking later.

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Judging when to plant

Spring planting is always a gamble. Of course, we want to plant as early as possible so as to enjoy young lettuces, cabbage, spinach and peas as soon as possible. But the risk involves planting too early so that frost or even late snow destroys our young crops.

This year the warm, almost summery days have most gardeners confused and disputing about when to plant. I’m planting early and here’s why.

edible landscaping kitchen gardensMy friend and kitchen garden client Barbara has an ancient crab apple tree that always blooms on Mothers’ Day. Except this year. It’s in full bloom and fragrant right now. This tells us that the late March soil and air temperatures are comparable to mid-May even though the duration of sunlight isn’t. I’m taking my cue from the crab apple and planting early through late spring seeds and seedlings now. Perhaps, it’s greedy of me to want to be eating out of my garden immediately but I just can’t resist this early spring anymore than the ancient crab apple.

Posted in backyard microclimate, cabbage, lettuce, planting, seasonality, spinach, sugar snap and snow peas, sunlight | Leave a comment

What to grow to fill your plate

flora and fauna, edible landscape, kitchen gardensI spoke on What to Grow to Fill Your Plate at the Martin Luther King Jr. Social Justice program this past January at KAM Isaiah Israel Congregation’s Soil to Plate weekend of speakers and symposia. There were many impressive speakers and growers on the program. My talk was hardly noteworthy: I suggested people grow in their backyards for the pleasure of eating good food together, grow their soil and grow at least one vegetable new to their table.

I attach the presentation should you be thinking about a kitchen garden in your own backyard. Since the bullet points lack the detail of the talk, please let me know if you have questions about any of the gardening practices I discussed.

And I attach a table of superfoods that we can grow in Chicago excerpted from the superfoods diet. Superfoods in our hardiness zone are hi-lighted in color. Those of you in other hardiness zones can adapt the table to your climate and use it as a growing guide.

Posted in backyard microclimate, creating a garden, design and layout, ecosystem, fertilizing, healthy soil, location, mulch, planting, seeds and plants, sunlight, superfoods, watering | Leave a comment

Self-restraint and something even better

My yearning to be outside and get dirty makes me impulsive: I can’t possibly plant peas this weekend as I’d hoped. It’s just too muddy, and the poor seeds would rot in the ground before they had a chance to germinate. Peas will tolerate frost and a dusting of snow but want soil that’s moist and workable, not muddy.

And I found something ever better! Every winter I get insecure about my ability to grow and buy a few gardening books. They are all excellent with beautiful, color photos, and I think, “I could have written that”. This time I found a book that taught me several successful early planting techniques: pre-sprouting seeds and testing soil warmth with a soil thermometer. The book is Grow Cook Eat: A Food Lover’s Guide to Vegetable Gardening by Willi Galloway (Sasquatch Books, 2012).

Pre-sprouting. Galloway recommends pre-spouting peas indoors before planting, not just soaking them overnight as is common practice. When pre-sprouted, the sown pea seed already has a root that absorbs excess moisture in the soil so the seed doesn’t rot. Pre-sprouting solves another problem I’ve often puzzled over this time of year. The seeds need warmth to germinate in the soil but as soon as they sprout above ground, they want it cool to flourish and flower. Pre-sprouting peas indoors solves this soil warmth versus air temperature/germination versus sprouting above ground problem.

To pre-sprout peas, place pea seeds on a wet, double paper towel. Peas should be arranged in a single layer and securely covered with another wet, double paper towel. Put the sandwiched peas carefully into a large, zip lock bag and zip three-quarters shut. Place in a warm spot such as your kitchen counter. Check the pea seeds daily and make sure to keep the paper towels consistently wet but not soggy. After 3-4 days, little roots will emerge from the seeds. Sow them one inch deep, root down, very carefully so the roots don’t snap off .* Galloway states that pre-sprouted peas beat the overnight soaked peas by a week once planted.

Soil warmth testing: Galloway also suggests one invest in a soil thermometer and use it to determine when to plant rather than relying on calculations of first and last frost dates and hardiness zones. Using a soil thermometer takes all the guess work and worry out of early spring planting. This makes good sense of experience too: it’s the soil temperature that initially drives plant growth, not air temperature and lengthening daylight.

Let me know what you think and what works for you when early planting.  I’ll let you know how I fare.

* As you may recall, I plant my peas close together, about one inch apart, so I can thin them and eat the early, tender sprouts. They are delicious and sweet in salads. And Galloway endorses this close planting for the same reason.

 

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Early spring?

“Cooking is like gardening: it takes experimentation and an adventurous spirit.” — Jennifer Bartley, The Kitchen Garden Handbook

More accurately, gardening is like cooking. Many now cook with fresh ingredients but those who garden are the 1% in this country who cook what they grow. Ever venturing to learn and cook new things, I love gardening. No growing season is like another, and 2012 already promises fruitful kitchen gardens, grounded in “experimentation and an adventurous spirit”. So, courage!

Crocus and snow drops blooming, and the first robin spotted: signs of an early spring. This coming weekend, I will adventurously, experimentally, even brazenly sow some peas in the mud. Worse case, it’s too cold,  and I have to re-seed. Best case, early peas in early, early spring.

And no market can ever match the flavor and freshness of peas picked from the garden.

 

 

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John Hay Community Academy Food Garden

John Hay Community Academy Gardening ClubThis fall I had a blast gardening on about 150 square feet with students at John Hay Community Academy, a Chicago Public School in the Austin neighborhood. They planted and grew cool weather crops of kale, lettuces, chard and mustard greens. They also planted garlic to be harvested July 2012. Several of them told me they cooked what they harvested in November with their mothers.  A small scale garden but real quality time for me and clearly for them and their families too.

Right now, I’m working with Urban Habitat Chicago, my sponsor, to apply for kids’ gardening grants to expand Hay Academy’s food garden next spring. The school has 2,015 square feet of beds built by the Chicago Botanical Garden in 1994 for a native plants garden, long perished. Next spring, we will plant about 350 square feet with the fruits and vegetables the students identified as their favorites. We are also planning to restore fertile, healthy soil to the beds in a joint venture with Hay Academy’s Science Club to make lasagna beds and grow manure crops where we’re not growing vegetables and fruits.

If you would like to support our initiative and make a donation to help us get started, please donate to Urban Habitat Chicago in honor of the John Hay Community Academy Food Garden. We’re very grateful for your support!

John Hay Community Academy Food Garden Club

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Cruel frost and persevering kale

frosted kaleThe  last couple nights dipped below freezing and it’s a lot colder during the day too. Most everything in the garden has died in the frost.

The kale only gets more spectacularly brilliant in color and taste. And the chard, arugula and cabbage continue even though their leaves are frosted and crunchy in the morning.

The gardens are all mulched in a thick coat of ground leaves and compost for winter. Another wonderful, fruitful and gratifying growing season finished and put to bed.

I only feel great gratitude for the pleasure of watching gardens grow and f lourish and I look forward with hope to spring.

Posted in arugula, cabbage, kale, swiss chard | Leave a comment

Fall’s rainbow chard

chard in the fallThe swiss chard still flourishes along with the kale, the cabbages, the arugula. The nights are cold but no killing frost yet. The cold nights only enrich the flavors. And swiss chard — as I’ve written before — is another superfood with nutrients supreme.

Plus as the recipe below proves, it’s beautiful too. I don’t know where I found this recipe but I’ve been making it for years.

Swiss chard with beets, goat cheese and raisins

1-2 pounds beets, yellow, chiaggio and red, (from the garden)
4 pounds Swiss chard (from the garden)
1/4 cup olive oil
1 red onion, halved and cut thin crosswise
3 green or garden onions, sliced
5 garlic cloves
2 jalapeno chiles, seeded and sliced
3 14.5 oz cans diced tomatoes, drained (or defrosted tomatoes from the freezer)
1 cup plus 2 tablespoons gold raisins
juice of a lime
5.5 ounces of soft, fresh goat cheese, crumbled
2 tablespoons pine nuts

Roast the beets in a 400 degree oven until tender about 1 hour. Cool. Peel and cut into cubes.
Trim the stalks off the chard and chop into pieces crosswise. Cut the leaves coarsely into 1 inch strips crosswise.
Heat olive oil in a large pan over medium heat. Add the garlic, then the onions until beginning to soften. Add the sliced stalks, saute about 10 minutes. Add the chiles, the drained tomatoes and 1 cup of raisins. Simmer until vegetables are soft, stirring on occasionally, about 15 minutes.
Add chopped chard leaves and stir to wilt. Remove from heat, stir in lime juice. Season to taste with salt and pepper.
Transfer chard mixture to a large platter or serving dish. Sprinkle with beets, goat cheese, pine nuts and 2 tablespoons raisins.

Not only delicious,  this dish is quite beautiful when you use colored beets to complement the rainbow chard stalks.

fall rainbow chard

Posted in eating well -- recipes, superfoods, swiss chard | 1 Comment