Chowing Down on Tasty Summer Vegetable Delights: A Gardeners' World Guide
Methodsfor Harvesting and Preparing Seasonal Vegetables This Summer
Learn how to harvest and cook some scrumptious summer crops right in your backyard. In this Gardeners' World segment, we'll be following Monty Don as he tours his vegetable plot, gathering crops that are bursting with flavor - young broad beans, flat-podded peas ('Carouby de Maussane'), baby beetroot, and Tuscan kale ('Cavolo Nero'). He'll also share his preferred methods for cooking these delectable summer treats.
Harvesting and Cooking Those Heavenly Veggies
1. Broad Beans
Harvesting
- To know when they're ready, grab a pod - beans should be full but tender. When they feel plump yet not hard, it's time to pick 'em!
- Get your fingers or garden scissors involved to gather pods. Early harvesting is a breeze with baby broad beans.
Cooking
- First, get those beans outta the pods, then blanch them in boiling water for 2-3 minutes before refreshing in cold water. For an unforgettable taste, peel off the beans' thick skin.
- Monty recommends using these beauty's in simple preparations, like a quick sauté in olive oil with garlic and fresh herbs, or a zesty finish with lemon juice. They also shine in light purées or when mixed into risotto or pasta dishes.
2. Flat-Podded Peas ('Carouby de Maussane')
Harvesting
- Peas feel ready when pods feel filled but still flat (before the peas swell up too much). This variety is famous for its tender, sweet peas and edible pods.
- Snip or cut the pods regularly, mate, to keep that production line going.
Cooking
- Enjoy the young tender pods whole for maximum freshness. If the pods are older, lightly steam or sauté 'em instead. That snap and sweetness stays preserved when you don't OD on it.
- Monty suggests using these without fuss - gently steam 'em or toss 'em into salads, stir-fry with shallots and fresh herbs, or add to light summer pasta dishes.
3. Baby Beetroot
Harvesting
- Aim to pick beets when the roots are about the size of a golf ball to a small egg, as they can get tough otherwise.
- Grab 'em gently from the soil, taking care not to crush the fragile skin. The greens accompanying the roots are edible too, and they're packed with flavor.
Cooking
- Trim the tops of the beets, leaving 2-3 cm stem-length to avoid any unwelcome bleeding. Give 'em a gentle wash, and voilà!
- Monty encourages two methods:
- Wrap baby beetroot in foil and roast at 180-200°C for 30-40 minutes until they're soft and tender. After cooking, peel the skin off.
- Alternatively, boil or steam for 20-30 minutes, then serve 'em with olive oil, salt, fresh herbs like thyme or rosemary. Beet greens can be sautéed with garlic for a tasty side dish.
4. Tuscan Kale ('Cavolo Nero')
Harvesting
- Pick the outer leaves when they're around 15-20 cm long and leave enough for the plant to continue its magical growth.
- Snap or cut the leaves from the base, stripping away the tough central rib if desired.
Cooking
- Wash the leaves thoroughly and chuck those coarse veins.
- From Monty's cookbook:
- Sautéed or braised: Toss them in olive oil and garlic until tender and delicious. Pair with beans or pasta for a satisfying meal.
- Soups and stews: Finish dishes like ribollita or hearty bean stews with a nutritious kale boost.
- Chips: Tear leaves, toss with olive oil, salt, and bake until crispy - and viola! Kale chips.
Table of Crop Delights
| Crop | Harvest Time | Cooking Tips | Monty's Favorite Method ||-------------------------|-------------------------|------------------------------|----------------------------------|| Broad Beans | Pods full but tender | Blanch, peel, sauté | Sautéed, pureed with herbs || Flat-podded Peas | Pods full but still flat| Eat raw or sauté lightly | Stir-fried with shallots || Baby Beetroot | When around 2-3 cm | Roast, boil/steam, sauté greens| Roasted, served with herbs || Tuscan Kale | Outer leaves 15-20 cm | Sauté, braise, add to soups | Sautéed with garlic, soups |
- As a delightful extension to gardening in the home-and-garden space, experimenting with global-cuisines using fresh produce is another facet of food-and-drink lifestyle.
- When preparing recipes using these summer crops, adopt Monty Don's simple cooking methods to truly savor the flavors of freshly harvested broad beans, flat-podded peas, baby beetroot, and Tuscan kale.
- Complement your gardening pursuits with an enjoyment of various food-and-drink experiences by making delicious dishes using these tasty summer vegetables. Inspired by 'Chowing Down on Tasty Summer Vegetable Delights: A Gardeners' World Guide,' you can apply these techniques to expand your gardening lifestyle.
