May In The Garden

This month had me thinking of Cinco de Mayo which is a regional celebration in Mexico. The holiday commemorates an initial victory of Mexican forces over French forces in the Battle of Puebla in May, 1862.  The date is observed in United States and other areas around the world as a celebration of Mexican heritage and pride.  There are foods associated the these celebrations and many are found in the garden.  Jalapeno peppers, green chiles, salsas made with fresh tomatoes and even calabacitas made with fresh squash and zucchini.  We also think about the weather in May.  This is the season for heavy rain, hail, and winds which we’ve had plenty of this year.  It is a tough task to anticipate and protect young plants when impending storms approach.  I become such a weather watcher in May and you will find me bolting to my garden to provide cover protection if hail is in the forecast. I am using hoop tunnels this year.  I used them during the winter and will be trying them as a option for protection when stormy weather approaches.  I prefer a nice gentle rain but we know that is not always the case. (Every year I hope for no replanting due to rain and hail.)  Memorial Day is  enjoyed in May as well as the summer break for schools.  Memorial Day is the unofficial kick-off for the barbeque season.  Grilling is frequent and you will find fresh vegetables grilled weekly in our home.

In Season

• Strawberries
• Onions
• Garlic
• Snow Peas
• Green Mix (turnip greens, mustard, collards & spinach) 

Herbs

By now my herbs have exploded in growth.  Most herbs pack a powerful nutrient benefit and some are used for their medicinal value. They may cure the common cold, help you sleep and improve your overall health.  Most consume such small quantities that their nutritional benefits go unsung. Herbs turn ordinary meals into something special with a pinch of this and a bit of that.  Herbs belong in the kitchen or the garden mixed in among other vegetables and flowers to bring a color and fragrance to the garden. The most common herbs grown in backyard gardens are:

• Sage
• Mint
• Basil
• Parsley
• Oregano
• Rosemary
• Thyme
• Cilantro

These herbs can be harvested for later use if not using them fresh.  Many herbs grow best with consistent pruning and harvesting.  Early morning in the best time of day to pick the leaves. Herbs are an easy place to start if you are a first time gardener. They just need a little sunshine, soil with good drainage and some room to grow.

Calabacitas

• 1 tbsp butter
• 4 small zucchini, diced into ½-inch cubes
• 1 cup fresh sweet corn kernels
• ⅓ cup roasted green chiles, seeded and diced
• 1 small onion, finely chopped
• Salt and pepper
• ⅓ cup cheddar cheese, shredded
• ⅛ cup cilantro, chopped
• Half a lime, cut into wedges

Heat butter in a saute pan over medium heat.  Add zucchini, corn, chiles and onion.  Cook for 5-8 minutes, until the zucchini is soft.  Season with salt and pepper.  Place in a bowl, sprinkle with cheese, cilantro and squeeze of lime, and serve.

Fresh Tomato Salsa

• 4 cups diced tomatoes (5-6 medium)
• ¾ cups finely diced red onion
• ¼ cup red-wine vinegar
• 1-2 jalapenos, seeded, minced
• ½ cup chopped cilantro
• ½ tsp salt
• Pinch cayenne pepper

Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl.

Refrigerate until ready to serve.  Keeps for 3 days.

Balsamic Grilled Vegetables

• 1 medium squash, sliced on bias
• 1 medium zucchini, sliced on bias
• 1 medium eggplant, sliced into ½ inch thick circles
• 1 red onion, sliced into ½ inch thick circles
• 2 Roma tomatoes, sliced in ½ lengthwise
• 1 red bell pepper, stemmed, seeded, quartered
• 1 yellow bell pepper, stemmed, seeded, quartered
• 3 green onions
• Kosher salt
• Freshly ground black pepper
• ½ cup extra-virgin olive oil
• ½ cup balsamic vinegar

Preheat grill to high.  Prepare all vegetables.  Place vegetables in a roasting pan with green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar.  Place vegetables, cut side down, on the hot grill and cook for a couple of minutes on each side or until tender and nicely marked by the grill. Remove from the grill and toss with an additional ¼ cup balsamic vinegar.  Season with salt and pepper to taste.

Grilled Pita Bread

• 6 (6-inch) pita bread
• 3 Romas tomatoes, chopped
• ¼ cup fresh basil
• 1 tbsp olive oil
• ¼ cup green onion
• 3 oz. mozzarella

Heat grill until coals are ash white. Brush pita bread lightly with oil.  Evenly sprinkle each pita with tomatoes, chopped green onions and basil.  Top each pita with 2-3 tbsp. Cheese.  Place pita bread on grill.  Grill for 6-8 minutes until cheese is melted.  Cut into wedges.