Harvest Monday, May 22, 2017 – Garlic Greens, Goji Leaves & Spinach

This is the last thinning of my over-planted garlic, now I will wait for garlic scapes to appear, which should be around mid-June.

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Garlic Green aka Green Garlic

There are 20+ garlic plants in the above photo, thinly sliced a few (white and green parts) and added to a chicken stir-fry, delicious. Also used some as scallion substitute in a Fried Rice.

With so much garlic green on hand decided to experiment with freezing.

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To freeze, this is what I did:
Removed and discarded roots and outer layer of garlic green/green garlic
Washed well and drained
Thinly sliced, white and green parts, placed in freezer bag, date, label and freeze

In future cooking, if a dish requires a mild garlic flavor I can just toss some in .

∗ ∗ ∗

My Goji (wolfberry) plants continue to do well and friends love to stop by for the leaves. They keep telling me how delicious it is and how good it is for ones health, and, keep encouraging me to give it a try (I did try to make soup as they recommended but did not care for it).

Decided to give it another try with the young tender spring leaves. The verdict: Liked it. The leaves were tender, delicious and mild flavor.

I added the leaves to chicken broth, simmered for a few minutes then stirred in beaten eggs, that’s it, simple and delicious (like Italian Stracciatella soup sans cheese). Definitely making again and may add sliced chicken or pork for a more substantial soup. Will also try stir-frying, can be used in salad as well.

(Previously I was using the mature leaves that had a slightly bitter/medicinal taste and came to the conclusion it is an acquired taste which I have not yet acquired.)

Wondering if there is any difference in health benefit between the young spring leaves and the more mature leaves?

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Goji Leaves aka Wolfberry Leaves

Another advantage with the young spring leaves there is no thorn on the stems making it much easier to strip the leaves from the stems.

I was told the leaves freeze well so will freeze some for future use.

∗ ∗ ∗

Monstrueux de Viroflay Spinach ready to harvest. The germination rate was poor, about 50%, not sure if it was due to weather or because I was using last year’s leftover seeds.

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Spinach: Monstrueux de Viroflay

Though huge, both the leaves and stems, cooked or uncooked, were tender and delicious. Am going to try to grow a fall crop.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Do visit Dave at Our Happy Acres for more Harvest Monday

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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28 Responses to Harvest Monday, May 22, 2017 – Garlic Greens, Goji Leaves & Spinach

  1. With my now frequent trips to Kenya, our garden is having to be more and more self sufficient so no real veggie or herb gardening for me for a while.
    Have a beautiful week Norma.
    🙂 Mandy xo

  2. ELISA GWILLIAM says:

    So beautiful Norma

    Sent from my iPhone

  3. Karen says:

    I can’t believe the size of the spinach leaves…how nice that they remained tender for their size.

  4. I had new spinach seed, a variety that’s done well in the past, and also had very poor germination. I was expecting a great crop because we’ve had so much rain and spinach likes moist soil. Maybe the slugs got mine. The few plants I have are not growing – just sitting there.

    • Norma Chang says:

      Hello Mary,
      Always a garden surprised, last year was the “non-germination” with the parsnip seeds this year is the spinach, that’s what makes gardening so interesting, the unknown.

  5. Those garlic greens look so good! I have never any luck with garlic…wondering if it’s something to do with the soil I am using..

    • Norma Chang says:

      Hello Angie,
      It could be you are growing a variety of garlic not suitable for your area or planting at the wrong time, send me info on how and when you are planting and I will see if I can help solve the mystery.

  6. That is a lot of garlic greens! I’ve never tried freezing them, so it will be interesting to see how it does.

  7. Margaret says:

    Viroflay is one of my favourite spinach varieties. Even though spinach likes it cool, our spring been much too cool even for it as all the spinach, including Viroflay, is still tiny. I have a feeling that I’ll only be successful with spring sown spinach if I use a cold frame or a poly tunnel.

  8. Kimberly Anne Brandt says:

    wolfberry plant is new to me…..can you show us a picture of the whole plant please. I love when Spring comes to the Hudson Valley it is such a transformation! Happy Gardening Norma

  9. Balvinder says:

    I didn’t know we can use tender goji berry leaves for soup. I am going to try it.

  10. Looks like a spectacular harvest at your house!! Love those garlic greens! I don’t think I’ve ever had goji berry leaves before.

  11. Garlic greens for the freezer… genius!!! Going to totally do that next time I cut way too many.
    Also Norma, I wondered if you had ever grown passionfruit? I want to, but have heard they can take over the garden. Any advice would be wonderful.

    • Norma Chang says:

      Hello Anna,
      I cannot grow passion fruit where I am, wish I could, and have no experience, but from I read it is a vigorous growing vine but can be controlled with pruning, I would say go for it.

  12. Phuong says:

    Garlic scapes are delicious so I’m sure your green garlic is wonderful as well. Our summer garden is all planted out, now I need to think about starting the fall brassicas.

    • Norma Chang says:

      Hello Phoung,
      Like garlic scape, green garlic is available for only a short period as it does get woody. You are so far ahead, we are still trying to get our spring garden planted.

  13. Eva Taylor says:

    My garlic in the styrofoam cooler is also doing very well. I am goFiging to transplant them into my patio containers so they can mature but look good as well. I left about 4-5 inches between each clove and only lost a few so transplanting them will give them the elbow room to grow! Figgy has about 20 huge leaves and I’m hoping to see some tiny nubs of baby figs soon. He seemed to really enjoy the back patio where we sometimes sit over the sunnier but lonelier roof of the garage. Today was nice and warm but later became overcast, I’m hoping it won’t rain so I can go for another walk tonight.

    • Norma Chang says:

      Hello Eva,
      It may not be a good idea to transplant your garlic at this stage you may end up with small cloves, I have not transplanted at this stage so I am just guessing. Why not transplant half of the plants to your patio containers and leave half in the stryofoam cooler (I know it is not the prettiest) this way you can see if there is any difference. Glad to know Figgy continues to do well, figs will appear soon.

  14. Bill says:

    Hmm. I’m intrigued by your idea for freezing green garlic. I’ve never done that. May have to give it a try this year!

    • Norma Chang says:

      Hello Bill,
      This is the first time I am freezing green garlic, wonder why I never thought of doing so before. Do let me know what you think after you freeze and use them.

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