Cook What You Have a Guide to the Lazy Garden and the Lazy Kitchen by Ed Helenski

Author:Ed Helenski
Language: eng
Format: mobi
Publisher: The Morass Press
Published: 2012-05-15T06:00:00+00:00

As each crop matures I use it up and replant. Since we use mostly young leaf lettuce it works out very well. The young lettuce are great for all the standard uses like salads, but also work well as greens in soups and bean and greens dishes.

As you can see scallions go into every plot and pot. They are harvested early for the most part allowing the main crop to continue to grown. A few here and there are left behind, providing onions late in the fall.

Samantha, my wife, swore she didn’t like onions, till one day I coaxed her to eat a scallion. She became a fiend for the things, so this past year I planted nearly 300 scallions over the course of the season. It wasn’t enough so this year I will shoot for 400. Considering they cost a couple pennies to grow versus a couple dollars a bunch at the store they are a real bargain. And they make a great garnish to nearly any dish, so spring and summer they sit atop roast meats, salads, appetizer trays and soups.

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