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Sydney Jordan Brown

Jan 01

Quincessential

By Beet 2026 01 January

Although many today aren’t familiar with Cydonia obologna, (sole member of its genus), it’s beginning to show up again in home gardens and is truly a “quincessential” fruit for consideration.

Fruiting quince, (not to be confused with the flowering chaenomoles), also called “true” quince, has a long and interesting history. Considered native to Iran, Turkey, the Crimean Peninsula, northern Persia, and possibly Greece, its name, Cydonia oblonga, comes from an area of Crete. Familiar in Palestine around 1000 BC, cultivation spread (long before the apple) to southeast Europe and the Levant. Eventually, it found its way around the world to Africa, Australia, South America, Mexico, the Eastern Mediterranean and, eventually, the US.

Taking advantage of its naturally high pectin content, American colonists made quince jam and jelly. The cooked pulp also jelled other fruit jams when added to the mix. It’s possible that its popularity fell off when commercial pectin made the process way more convenient. Unfortunately, high pectin content renders most quince flesh astringent, perhaps another reason for not cultivating what one cannot consume raw. However, some varieties have a sweet, slightly tart taste, with a hint of pineapple and lemon, making them quite edible off the tree.

Astringent or not, quince has the most wonderful aromatic fragrance, perfuming any room in which they are placed. While lovely, their velvety surfaces need to be removed (gently rub off beneath a faucet) before using. They’re also rich in fiber and have moderate amounts of vitamin C and potassium. Quince’s flesh is denser than an apple’s. Their exterior shape also varies from oblong and lumpy to pear-shaped. Their skin turns a vibrant yellow when mature and some can weigh nearly 16 oz.

They’re delicious cooked in both savory and sweet dishes. Cooking longer with an acid not only enhances flavor but also intensifies the flesh’s rosy color.  You can stew, bake, and spice quince like apples, cook alongside meats, make into pudding, pie, crisp, compote or create quince paste. It’s also said they make very good wine!

Quince can be maintained as small 10-12’ trees or left unpruned, as shrubby plants. Stippled leaves become a platform for delicate, pirouetting pink solitary buds opening like miniature water lilies. Quince is self-fertile but another will increase fruiting. They’re hardy to zones 4-9, and prefer areas with partial shade or late afternoon sun since they burn in hotter, direct sunlight. They also tolerate a wide range of soil types, (except growing in a pot that they’ll soon outgrow), as long as they’re well-drained and moderately rich in plant-based organic matter. Use a well-balanced fertilizer once annually, then top with organic mulch. Once established, quince will still need regular watering which is best provided with drip irrigation. Water deeply (1” or about 10 gallons) once weekly or twice when very hot.

Although generally not bothered by pests, being in the Rosaceae family, they’re subject to fire blight. However, spraying with copper soap shield will keep that in check and your harvest basket full of fragrant-delicious fruit.

Whether you perceive them as curious or peculiar, the “quincessential” quince deserves your cultivating consideration.

Resources:

Mother Earth Gardener

Britannica

Raintree Nursery

Specialty Produce

Quince Sources:

One Green World

They have many varieties of quince including several that are edible off the tree.

Note: The author has the Aromatnaya variety, which is delicious fresh.

Raintree Nursery

Recipe:

Quince Chutney

3 quinces, fuzz removed, cored, quartered, then sliced crosswise

12 oz fresh (or frozen) organic cranberries, sorted and washed

1 small organic red onion, peeled and chopped

¼ cup organic raisins (flame are tastiest)

6 dates, pitted and chopped

1 good sized knob of fresh ginger root, peeled and finely minced

2 cups organic apple juice

½ cup port wine (or more apple juice)

½ cup balsamic vinegar

½ cup agave syrup (or honey or brown rice syrup)

1 tablespoon organic orange zest

1 teaspoon ground cinnamon

¼ teaspoon each ground ginger, cloves and allspice

⅛ teaspoon sea salt

Put all ingredients in a good-sized heavy pot and stir to mix. Bring to a slow boil, stirring occasionally and watching to keep from boiling over. Once boiling, turn heat down to low and simmer for about 35-45 minutes until thickened and quince is soft. Cool and refrigerate. Can be used hot or cold for topping salads, in sandwiches, relish for poultry, or on burgers instead of ketchup.

Keep in the fridge for about 2 weeks or freeze for longer storage.

Makes about 4 cups.

 

 

 

Nov 29

Winter Cranfastical!

By Beet 2025 12 December

 

While taking time to be thankful for blessings like woodland treks and letting the garden beds slumber, we might consider Viburnum opulus var. americanum, the highbush cranberry.

If you’ve ever wanted for that traditional cranberry sauce (salsa or chutney) from your own fruit, then want no more. While lowbush (true cranberry) cranberries likely wouldn’t grow here in our valley, highbush cranberries can.

Variously referred to as American cranberry bush, guilder rose, dog rowan, marsh elder, rose, red, water or dog elder, gatten, whitten, snowball or ople tree, or even crampbark, highbush cranberries (not true cranberries) produce red fruits very much like the traditional true cranberry bush. Both high- and lowbush cranberries are North American natives.

Although the highbush fruits (or drupes) strongly resemble true cranberries in taste and appearance, and both are autumn maturing, these two plants are actually quite different. To begin with, lowbush cranberries are in the Ericaceae, the heather or heath family, and the highbush is in Caprifoliaceae, the honeysuckle family. This family has some 400 species with 11 tree species and multiple shrub species all native to North America.

Highbush cranberries are found across the US and Canada — from Alaska to Oregon in the west, to northern Virginia in the east, with isolated populations in New Mexico. The Natural Resources Conservation Service lists highbush cranberries as “endangered” in Indiana, “rare” in Pennsylvania, and “threatened” in Ohio.

Historically they were important staples for Native Americans who consumed them fresh and dried in pemmican. Their bark was also used for coughs and digestive disorders. Their leaves and twigs were gargled to ease sore throats, and their stems were used to make birch-bark basket rims.

Today, they can be dried and used as an alternative to true cranberries for making jams, jellies, juices, and, of course, that traditional holiday cranberry sauce, chutney, or salsa.  Like true cranberries, they’re high in vitamin C, phytonutrients and anthocyanin content.

Reaching 8’-10’ and similarly wide, American highbush cranberries make wonderful edible landscape shrubs with attractive woody bark and dark glossy green maple-like leaves that have a slightly crinkled look. They turn brilliant red-gold or purplish-red in autumn.  They prefer good drainage in rich-moist soil and filtered afternoon light.  Although drought tolerant, they’ll likely thrive better with consistently moist soil.  Using 10”-12” high 1/4” drip-line sprayers should keep surrounding soil adequately moist but not soggy.

The American variety — identifiable by convex petiole tops where they meet the leaf blade — is the edible variety. Inedible European varieties have concave petioles with sunken tops. Although challenging, make sure you can confirm which one you’re acquiring if you want edible fruit!

May and June will bring a bounty of two different petite white flowers. There will be an outer, very showy ring of 5 petal florets that is sterile, but within them will be similarly shaped smaller 1/4” clusters of fertile florets. The plants are pollinated by wind and insects. Fruiting starts at about 5 years.  After flowering, fruits form in green clusters turning to ruby-red by late August or September. They taste best when harvested after a frost, as it makes them sweeter, more intensely flavored, and easier to pick than their ground-hugging counterparts.

Plant some highbush cranberries and you’ll not only get your own fruit but rave reviews for the best-tasting traditional cranberry sauce ever.

Resources:

The University of Maine

https://extension.umaine.edu/cranberries/highbush-cranberry/

Native Plants PNW

https://nativeplantspnw.com/highbush-cranberry-viburnum-edule/

Edible Wild Food

https://www.ediblewildfood.com/highbush-cranberry.aspx

Plant Sources:

**Some sources sell this bush under its old name Viburnum trilobum instead of Viburnum opulus. Make sure you’re getting the fruiting highbush kind.**

One Green World

http://www.onegreenworld.com

They have American highbush and Kalinka (Ukranian sweeter variety)

Raintree Nursery

http://www.raintreenursery.com

They have Kalinka and Ukraine

 

Highbush Cranberry Sauce Recipe:

3 cups highbush cranberries, stems removed and put through food mill or food              processor then a sieve to remove seeds and stems

1 quince, (or organic apple) washed and diced

5 Medjool dates, finely chopped

¾ to 1 cup organic coconut sugar or honey

zest and juice from one organic orange and one lemon

1/2 cup each port wine and organic apple juice (or all juice if preferred)

2 tablespoons fresh minced ginger root

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

¼ teaspoon ground allspice

1/8 teaspoon sea salt

2 tablespoons balsamic vinegar

Pour cranberry pulp in medium-large heavy pot along with quince or apple and all other ingredients. Bring mixture to a boil while stirring. Turn heat down to medium-low, for a bubbling simmer. Cook covered (with pot lid ajar) for about 20–40 minutes until mixture is thick like jam. If still thin, cook another 5-10 minutes until thick.

Let mixture cool then pour into sterilized jars or storage container(s). Keeps refrigerated for about 2 weeks or can be frozen. Use warm or cold.

 

 

 

Oct 30

Traveling Around the Globe

By Beet 2025 11 November

 

 

 

Though it may take 80 days to travel the Earth’s circumference, for this particular globe, one need only trot to a nearby garden plot.

Cynara cardunculus, var. scolymus, the globe artichoke, (also known as green or French artichoke) belongs to the Asteraceae family, and has an incredible global history.  To start, it was noted by Greek philosopher and naturalist, Theophrastus, as early as 371-287 B.C.  How amazing is that?

Artichokes are native to the Mediterranean, and are likely still wild. Believed to be a descendant of wild cardoon, the “vegetable” we eat is actually an immature flower bud. Artichokes were noted by Pedanius Dioscorides (40-90 A.D.) a Greek physician during the time of Christ.  Considered delicacies and aphrodisiacs, they were also attributed to securing the birth of boys by ancient Greeks and Romans.

It’s said that long ago the Greek god Zeus transformed the beautiful young mortal Cynara into a goddess. However, he was so angry at discovering she’d snuck away to her mortal world, he turned her into an artichoke.  Hence comes the name Cynara cardunculus, var. scolymus.

It’s thought Arab Saracens introduced artichokes to Italy, possibly explaining how “al-qarshuf”, Arabic for thistle, became “articiocco”, and “articoclos”, (meaning pine cone), in Italian.  Eventually this became “artichoke” in English.

French cultivation started in the mid 1500s, according to Martha Washington’s 17th-century “Booke of Cookery”.  However, their US appearance wasn’t until the 1800s, arriving courtesy of Italian immigrants. For a short while, they were commercially cultivated in Louisiana.  In the early 1900s, Andrew Molera leased his land in Salinas, California, and encouraged Italian sugar beet growers to propagate artichokes.

Although Salinas is an ideal growing area, artichokes will willingly grow in most home gardens.  This incredible perennial plant puts out a plentiful offering for all who plant it, whether in the landscape or vegetable garden.  Even if you don’t indulge in its buds, its 5-6 foot, dusky-sage, deeply-cut leaves gracefully arch like huge wings, hovering over your landscape.

As spring progresses, ridged stalks shoot up nearly 4’ high to present their pinecone-shaped edible flower buds we so enjoy.  But there’s more!  When left to further develop, edible buds will explode into the most extraordinary, brilliant violet-blue flowers. They’re truly a crowning glory to behold, and make stunning vase arrangements.

Artichokes are also a good source of potassium, vitamin K, manganese and magnesium. If all of this convinces you to plant your own, purchase plants to put out in early spring. It is difficult to grow desirable plants from seed.

With nutrient-rich, well-drained soil, some afternoon shade, generous irrigating, and supplemental fertilizing, your artichokes should survive and thrive.  Chokes should appear atop their stalks in early spring. Once good sized but with petals still tight, cut them off, leaving an inch or so of stalk at their base. Then remove the remaining stalk to the ground, unless you see additional flower buds below where you cut.

To overwinter, cut plants at ground level and mulch generously.  Once new growth appears in early spring, remove mulch, side dress with a balanced organic fertilizer and soon the new shoots will spring from the soil to shower you with another season of their emerald crowns.

Given that artichokes are perennials, care for them well and you’ll be dazzled and dining on this wonderful plant for many years to come.

Did You Know?

There are more than 140 varieties of artichokes today.

Most are cultivated in France, Italy and Spain.

California provides nearly 100% of the US commercial crop. Ninety percent of those come from Castroville, CA, which proclaims itself “the artichoke capital of the world.”

Only men could consume artichokes in the 16th century, since it was considered an aphrodisiac thought to enhance sexual power denied to females.

Marilyn Monroe was the first official California Artichoke Queen in 1949.

Resources:

Specialty Produce

Globe Artichokes Information and Facts

Britannica

Artichoke | Description, Plant, Cultivation, Nutrition, History …

What’s Cooking America

History and Legends of Artichokes …

Plant Sources:

The Grange Co-op

The Garden Shoppe, 2327 Charles Ln, Medford, OR 97501

One Green World Nursery

www.onegreenworld.com

They have Green Globe, Imperial Star, and Italian purple plants.

 

Recipe:  Savory Stuffed Artichokes

4 artichokes, washed, leaf tips trimmed and stems removed

2 tablespoons extra virgin olive oil

5 oz mushrooms, chopped coarsely

½ red onion, diced

1 sweet red pepper, diced

3 cloves garlic pressed

2/3 cups petite green peas (fresh or if frozen, thawed)

½ cup sliced Kalamata olives, sliced

1½ cups cooked brown rice, quinoa, faro, or freekeh (find at Food 4 Less or Natural Grocers)

½ cup plain Greek yogurt

14 oz fresh cooked or canned red salmon (or pink)

8 oz shredded Italian blend cheese (Trader Joe’s Quatro Formaggio)

Juice and zest from one organic lime

2 teaspoons fresh rosemary, minced

Sea salt and fresh ground pepper

Fresh basil leaves or minced parsley

½ cup sliced toasted almonds

½ cup fresh homemade or purchased pesto

Steam artichokes in a strainer of a large cooking pot over low heat for 50 minutes. Remove from heat and let cool enough to handle. Press down with palm of hand to loosen the leaves enough to part and remove the fury choke from the middle.

Heat oil in a sauté pan and cook mushrooms, onion, red pepper, garlic and rosemary about 5 minutes or until limp. Remove from heat and gently mix in a large bowl with cooked grain of choice, yogurt, lime juice, cheese, salmon and sea salt and pepper to taste.

Fill cavities of artichokes with the mixture and microwave one at a time, (cover with plastic wrap or silicone cover) 2 minutes on high. Sprinkle with fresh basil leaves or parsley and sliced almonds. Serve with pesto for dipping leaves.

Makes 4 servings (may easily be halved for 2)

 

 

Sep 30

Praise for the Great Pepon

By Beet 2025 10 October

 

It’s time once again for Cucurbita pepo, (from the Greek pepon, meaning large melon). With its delicious flesh and delightful design, it’s become a familiar icon and symbol of autumn. It’s no wonder Peter the Pumpkin Eater dined with delight, and Cinderella’s fairy godmother chose a pumpkin to conjure her creative carriage.

Pumpkins are a member of the Cucurbitaceae family, along with squashes, muskmelons, watermelons and gourds. While pumpkins are classified as winter squashes, not all squashes are pumpkins. Pumpkins are actually fruits – their seeds develop from mature ovaries in their blossoms.

Despite somewhat unclear origins, the earliest records of domesticated pumpkin seed remnants (and consumption) date back to around 7000 BC and 8750 BC in Oaxaca, Mexico. There’s evidence of pumpkin cultivation in North America (Missouri in 4000 BC and Mississippi in 1400 BC), and Central America. Pumpkins were also shipped to Europe and other parts of the world during the 16th century.

The pumpkin’s versatility has given them great value since their original cultivation, and they have a long culinary and medicinal history. Native Americans roasted and dried pumpkin strips for winter storage and eating. American colonists originated the “pumpkin pie” by removing seeds, then filling pumpkin cavities with honey, milk, and spices, and next baking them in hot ashes. (No pan to wash here!) Seeds were also likely roasted by the Aztecs for high-protein snacks.

The pulp and sap of pumpkins have long been used medicinally in North and Central America for burns. Pumpkin seed oil, another by-product, usually mixed with other oils, is used for cooking and salad dressings.

Pumpkins are high in iron, vitamin A, protein and fiber that provide anti-inflammatory, antioxidant and antifungal properties. The cooked flesh is delicious in pies, soups, pasta, salads, desserts, preserves, candies, beer, hot spiced cider, and pumpkins can be roasted and dried. You can cook the edible leaves like any greens, stuff and fry the flowers and roast seeds (pepitas).

Pumpkins come in a multitude of colors, shapes, and sizes besides the classic rich-orange ribbed-spheres. Their size varies from petite decorative pumpkins to gigantic monsters (largest ever recorded — 2,323 pounds). Most grow to 20-40 pounds with field pumpkins up to 65 pounds. Their decorative contributions are many, including dried strips woven into mats by Native Americans, mini varieties made into household decor, and of course, Jack O’ Lanterns; a Celtic tradition started with smaller turnips, beets, and potatoes in Ireland. Irish immigrants in America readily carved pumpkins into lanterns for scaring off tortured souls (like Stingy Jack*) on Halloween.

Planting pumpkins is easy. Start seeds indoors in good potting soil, sowing 3-4 seeds 1” deep about 10-14 days before the last frost in 4” pots. Sow seeds the same depth outside (after last frost) in 5” high 14” wide flattened mounds that warm more quickly than flat soil.

Keep all consistently moist and keep indoor seeds at 70-75°. Once sprouted (in about 5 to 8 days), acclimate inside seedlings a week before planting outside. Provide generous amounts of rotted compost for nutrients and mulch. Supplement with balanced organic fertilizer and plenty of horizontal (or vertical) space.

Whether planted for pies, Jack-o-lanterns, or giant first prize, the mighty pumpkin applies!

* The legend of Stingy Jack

The Celtics once walked on the eve of October 31st with lanterns carved from turnips, (called jack-o-lanterns), whose lights were believed to keep away evil spirits. It’s believed these lanterns got their name from a stingy, mean old man named Jack who was denied passing through heaven’s gates after dying.  After going to Hell, the devil gave him coal that Jack placed in a carved-out turnip to guide his way while looking for a place to stay. Immigrants to America continued this tradition, eventually using pumpkins instead of turnips.

Resources:

Armand’s Harper Valley Farms

https://harpervalleyfarms.com/history-of-pumpkins/

HerbaZest

https://www.herbazest.com/herbs/pumpkin/pumpkin-origin-history

Pastorino Farms

http://www.pastorinofarms.com/abt_pmks/history.htm

Seed Sources:

Baker Creek Heirloom Seeds

http://rareseeds.com

Pinetree Garden Seeds

http://superseeds.com

Territorial Seed

http://territorialseed.com

Recipe: Pumpkin Scones

Preheat oven to 400F°.

Cut a piece of parchment paper to cover cookie sheet.

2 cups white, whole wheat (at Natural Grocer) or oat flour

1 cup regular organic rolled oats (not quick or instant)

¼ teaspoon sea salt

⅓ cup organic coconut sugar

1 teaspoon ground cinnamon

½ teaspoon each ground nutmeg and ginger

¼ teaspoon ground cloves

1 tablespoon fresh grated ginger root

½ cup chopped toasted walnuts

(almonds, pecans or filberts) optional

½ cup organic flame raisins

Zest from one organic lemon

¼ cup olive oil

⅔ cup pureed pumpkin

½ cup buttermilk

Extra buttermilk and organic coconut sugar (for topping)

Mix together the flour, oats, sea salt, sugar, ground spices, grated ginger, and lemon zest. Mix in the nuts and raisins. Pour in the olive oil and blend until mixture is crumbly. Pour in the pumpkin and buttermilk, then mix with wooden spoon or clean hands until the mixture clings together, then gather into a ball.  Transfer to parchment paper and flatten to an 8” to 9” round.

Score the round into 8 wedges with a sharp knife. Brush the top with a little buttermilk and sprinkle with some coconut sugar. Bake in preheated oven for about 15 minutes until the top is golden. Serve warm or freeze for longer storage.

 

 

 

Sep 01

Over the Winter and Through the Spring

By Beet 2025 09 September

While you might not want your winter guests lingering so long, having some Allium cepa for a lengthy stay is another story.

Otherwise known as “overwintering” onion varieties, they are something we northwestern gardeners should consider sowing in our autumn garden plots.

Why plant overwintering onions? If you’re seeking out more succulent, sweet and milder onions for your seasonal menus, then these are for you.

Given our fickle springs, autumn-grown onions often outdo those sown in March-April. Late August through September’s consistently mild temperatures also give overwintering varieties a head start for those frosted starry-filled midwinter nights.

Despite a few challenges, these onions offer not only earlier harvestable bulbs but also have different varieties including perennial Welsh, Japanese, Egyptian Walking onions, and leeks.

Both bulbing and bunching onions can be overwintered. If desired, you can still supplement with spring-sown onions to extend the season.

Unlike their spring counterparts, and given the fact that overwintering onions are sown in autumn, their earlier/sturdier root development ensures they withstand freezing weather. Also, since most of their growth is in early spring when soil moisture is more ideal, they avoid late spring’s fluctuating temps that often result in poor bulbing.

Overwintering onions cure better due to maturing before drying in early summer’s (June-July) long days. Hence, you get more superior onions that will bring you joy for your efforts as well as those tasty bulbs.

Sowing in September is best as the hottest days should have somewhat lessened.  For August sowing, select more bolt-resistant varieties to avoid this undesirable occurrence.

Overwintering onions may not only result in superior harvests, but offer seeds that are more vigorous than other types of onions.

To assist sprouting, always purchase quality seed (order from reputable seed companies), and sow only the current year’s seed.

Although sowing can be done directly in open ground, raised beds are preferable.  They not only have superior drainage, but more friable soil. Raised beds also hold moisture more evenly; a must for successful overwintering. They help prevent pink root problems (from poor drainage), and promote root health by minimizing nitrogen loss. Ultimately, this means more vigorous bulbs for you to savor earlier. Hoop houses also help manage moisture during the winter.

After sowing seeds about ¼” deep (in a sunny spot with well-drained-amended soil), cover with fine compost or seedling start mix. Water thoroughly and keep consistently moist. After sprouted seedlings are about 3”-4” tall, you should thin them accordingly to the varieties you’ve sown since overcrowding can result in poor plants. Ideally, you want your plants about ¼” diameter going into the winter.

Onions start regrowing in late January-February. Once growth starts, side dress with blood meal then again in mid-April. Use a complete balanced fertilizer in mid-May.

Once tops start to turn golden (except for bunching onions that should be harvested while still green earlier in spring), stop watering for about two weeks before pulling bulbs.

You’ll surely be grateful should you venture sowing onion seeds in autumn so you can soon enjoy some lovely sweet-succulent overwinter onions in early spring.

Seed Sources:

Territorial Seed

http://territorialseed.com

They have Red Spring, High Keeper, and White Lisbon bunching onions

Johnny’s Selected Seeds

http://johnnyseeds.com

They have T-448, Bridger, Desert Sunrise, and Walla Walla

Bandit organic leeks

 

Resources:

OSU dry bulb onions Western OR  Dec 2012:

Onions, Dry Bulb — Western Oregon

Johnny’s Seeds overwintering trials:

Overwintering Onions from Seed

High Mowing Seeds’ Time to Plant Fall Onions for Overwintering!

Time to Plant Fall Onions for Overwintering!

 

Recipe:

Caramelized Spring Onions and Peppers

1 ½ pounds spring onions (bunching, regular onions or a mix of both) red and/or yellow: washed, roots and skin removed, then sliced in 2” pieces for bunching and thin crosswise slices for regular onions

2 large sweet red, orange, yellow or mixture of peppers, washed, stemmed and seeded, then thinly sliced lengthwise

1 teaspoon fresh rosemary, minced

1 teaspoon fresh lime or lemon thyme, minced

1 ½ tablespoons cooking olive oil

¼ cup each sweet sherry wine and organic apple juice

2 tablespoons organic apple cider vinegar

2 tablespoons honey

1/8 teaspoon sea salt

Fresh ground pepper to taste

Heat oil in heavy-lidded sauté pan until it’s hot but not smoking. Toss in onions, peppers, rosemary and thyme. Cook over medium heat until limp, about 5-8 minutes. Remove from heat and gradually add wine, apple juice vinegar, honey and sea salt. Stir to mix, then return to medium heat, stirring until it bubbles. Cover with lid and continue cooking on medium-low for about 15-20 minutes until liquid has concentrated into a glaze and onions are a golden color. Serve hot or cold as a relish on burgers, sandwiches or as a salad topper on seafood, poultry, or vegan dishes.

Store in fridge.

Jul 30

Sweet Fiery Ice

By Beet 2025 08 August

 

 

 

Some like ‘um sweetly-hot and others soothingly-icy. Raphanus sativus is sure to spicily satisfy them all.

Although the word radish comes from the Latin “radix” meaning root, (specifically speaking here of the winter variety), its origin isn’t exact. Despite that, it’s got quite a heated history.

Ancient literary/archeological evidence claims China to be this spicy root’s origin.  However, considering the type diversity, some believe the first cultivated radishes were grown between the Mediterranean and Caspian Seas.  This might explain differences between winter and spring radishes: spring radishes trace back to European cultivation, but winter radishes have Asian lineages. Black Spanish radishes are the exception, originating from what is now Syria.

4000 years ago, radishes were valuable seed crops in Egypt.  People consumed roots and leaves, and seeds were put inside tombs. Roots may also have been used for currency, along with garlic and onions.  One of the first European crops introduced to the US via Mexico (early 1500’s), was radishes.  Valued for hardiness and storability, they were essential to the colonists’ winter survival. They were also valuable fodder crops for livestock.

Why cultivate winter radishes?  In China, sweet winter radishes are prized as fruit substitutes (e.g., tipped green Shawo, after frost exposure, and Red Beauty) during harsh winters. They also have many attributes beyond their spring cousins, including different varieties and extending the radish season.  Winter radishes keep for months when properly stored in the fridge or kept in the ground where winters are mild, or until a gardener grabs them for their menu…or savors them on the spot!!  Sweet, mildly-hot winter radishes are delicious for spicing up salads or adding zesty texture to soups.  They are enjoyed sautéed, stir-fried, roasted, grilled to a caramelized sweetness, pickled or dried.

Looking for something to clear out those sinuses? Substitute Japanese Wasabi radishes for wasabi roots.  They’re also way easier to grow.  Radish roots and leaves also offer rich sources of ascorbic acid, folic acid, vitamin B6, riboflavin, magnesium, copper and calcium.  Need a cozy-up companion plant for your cucumbers, carrots, chervil, chives, cilantro, dill, lettuce, nasturtiums, pumpkins, turnips or peas? Winter radishes will snuggle right up. However, Brussels sprouts, cauliflower, cabbage, spinach, summer savory and grape hyssop deplore their presence.

Winter radishes have many varieties that range from baseball-sized to 60 pound sluggers!  In 1921, the Oriental Seed Company of San Francisco catalog boasted a single Sakurajima could feed a family of 5!  They are best sown in moderately-fertile soil from mid-August to early September, ½” deep with rows 6-8” apart. After covering seeds, lightly tamp down and generously moisten.  Expect sprouting in a week or less.  Once sprouted, thin 2: high seedlings 6-8” apart.  The key to success: Keep consistently moist and weeded.  Although winter radishes can take up to two months or so to be harvestable, they’ll happily winter in the ground until you’re ready to use them.  They’re easily tugged from moistened (not dry) soil.

Whether you like ‘um Spicey or Icy, heat up your harvest by sowing some winter radishes soon.

Fun Facts:

Every Dec 23rd, thousands attend Mexico’s annual unique-whimsical “La Noche de Rabanos” or “Night of the Radishes Festival.”  Amateur and professional artists carve radishes into myriads of shapes including wildlife, people, architecture, and displays of the nativity scene, paying tribute to, as well as showcasing the winter radish as a “true work of art.”

Resources:

vegetablefacts.net

http://www.vegetablefacts.net/vegetable-history/radish-history/

Rare Seeds.com

https://www.rareseeds.com/blog/post/winter-radishes-from-the-sweet-to-the-sublime

Seed Sources:

Terroir Seeds

https://store.underwoodgardens.com/search.php?search_query_adv=radishes&section=product

Baker Creek Heirloom Seeds

http://www.rareseeds.com

They have:  Round Black Spanish; Chinese Shawg Fruit; Chinese Red Meat; Sakurajima Giant, Japanese Wasabi and Japanese Daikon

 

Recipe:    Roasted Winter Radishes

Preheat oven to 425°

Cover low sided baking pan with heavy foil sprayed with pan release

6-8 winter radishes (red meat, Black Spanish)

1 tablespoon olive oil

3 cloves of garlic, peeled and minced fine or pressed

1/8 teaspoon sea salt

1 teaspoon fresh rosemary, minced

1 tablespoon honey or

1/3 cup fresh grated Parmigiano Reggiano or Trader Joe’s Quatro Formaggio

Slice off tips and tops from radishes. Cut each into 8 wedges.  Toss radish wedges in a zip-type bag with olive oil, garlic, rosemary and salt.  Close bag and turn over several times until wedges are coated.  Place wedges on baking pan and bake in oven for about 40 minutes until golden.  Remove from oven to a heat-proof bowl.  Add cheese and honey. Toss until coated. Serve hot.  Makes about 6 servings as a side dish.

 

Jul 01

Razzle Dazzle Bazzle!

By Beet 2025 07 July

Ocimum basilicum, basil, is one of the most frequently used culinary herbs in the world. From savory dishes to desserts, basil rules the kitchen recipes! Belonging to the Lamiaceae plant family, basil shares the square-stemmed trait with several other culinary herbs such as lavender, rosemary, and sage.

Its long and flavorful cultivation goes beyond 5000 years, likely originating in India. Records also align it with China’s Hunan region in 807 A.D. Historically a culinary herb, it has been found in Ancient Egyptian tombs, likely for embalming/preserving mummies. Its use for embalming may have been what led to it symbolizing mourning in Greece. Jewish folklore believed it added strength when fasting. In Portugal, plants were part of gifts to lovers and were given on certain holidays. Today however, it remains the reigning herb for flavoring food. It is also used as a fragrance in candles, incense, perfumes, soaps, and herbal holistic remedies.

It’s delightful, with glossy fine-tooth edged, oval-shaped leaves which can be either smooth or cupped. Leaves are borne oppositely on square stems that eventually flower into terminal clusters ranging from white to magenta. Basil has several varieties including the common small-leaf, Italian leaf, lettuce leaf, Thai, holy, lemon, lime, cinnamon, and several reds. Its aroma is quite fragrant with hints of anise and cinnamon. It has mild pungency, except for the lemon and lime varieties. These varieties are pleasingly citrusy and delicious with seafood.

Basil is used fresh or dried; however, it is more flavorful if pureed and frozen. Although renowned for making primo pesto, it also excellently perfumes pasta, salads, sauces, savory dishes, and dazzles desserts! Basil’s compounds and essential oils possess potent antioxidant, antiviral, and antimicrobial properties. Having such an aromatically addictive flavor truly makes the medicine go down delightfully!

Cultivating basil is extremely easy. Sow indoors May-June, since newly sprouted succulent-seedlings outside can succumb to cold temps or eager, indulgent midnight diners. Scatter seeds atop moistened sterile seed mix in 4” squares. Sprinkle more moistened mix atop, barely covering the seeds. Gently pat down and water to dampen thoroughly. Cover with plastic domes placed in an area that’s around 70°. After sprouting, 2-5 days, place beneath a light source. Once true leaves appear, plant in six-packs kept inside until lowest temps are 55° or warmer. Basil thrives in the full sun with well-amended soil in raised beds or pots with consistent watering. To protect plants, see Tips for distracting undesirable midnight diners whose meal du jour is your delectable basil. Clip leaves and tender stems continually to prevent blooms that toughen plants and shorten harvesting. Then you’ll be kept in basil bliss for the season.

There’s nothing like your own fresh, flavorful pesto atop pizza, salads, grilled poultry, seafood topped with leaves or basil infused desserts. So, razzle and dazzle them with fresh basil

Pest Control Tips:

Slug/snail/earwig bait (nontoxic to dogs): Escar-Go (Gardens Alive), Monterey Sluggo, Garden Safe (Grange or Amazon), or set up the beer bar in a bowl for a real party pleaser!

Fun Facts:

Basil is known as the King of herbs.

In France, in addition to its name “basilic” it’s also known as I’herbe royale.

In India, under British crown rule, Hindus could swear on holy basil instead of the Bible in court.

In Italy, put a pot of basil on a windowsill to signal a lover.

Resources:

Britannica

The Spruce Eats

Homes and Gardens

Seed Sources:

Pine Tree Garden Seeds

Baker Creek

Territorial Seeds

Recipe: 

Citrusy Pesto

2 – 3 cups fresh citrus basil leaves, stripped from stems (stems included if young and tender)

¼ teaspoon sea salt

2 tablespoons fresh organic lemon or lime (or combination) juice

Zest from one organic lime and/or lemon

6 cloves of garlic, peeled

½ – ⅔ cup extra virgin olive oil

Put all ingredients (except oil) in a food processor and pulse until chopped. Add oil and pulse until blended into pesto. Refrigerate to use within one week or freeze in ice cube trays (store cubes in zip type freezer bags) for later. Great for a citrusy zing on seafood, poultry, pizza, creamy pasta sauce, salads and sandwiches.

 

 

 

Jun 01

Soyliciously Strong!

By Beet 2025 06 June

 

 

 

Although sticks and stones in the garden might break our bones, Glycine max, may actually make them more resistant.

Edamame (derived from the Japanese words eda, meaning “stems or branches,” and mame, “beans”) is a member of the Fabaceae family. Its name refers to harvesting the entire plant of “beans on branches” with immature pods intact. Given their fuzzy pods, in China they’re known as Mao Dou, which means “fur peas.”

Immature Edamame have been consumed for thousands of years. First in their native land China, then as they were introduced to Japan around 1400 BC, they served as a vegetative protein-rich food source before the 18th century beef importation. In 1960, boiled Edamame became Japan’s go-to snack with beer. Refrigeration made extended storage possible for the beans as well as the beer! Containing the amino acid methionine, Edamame is rumored to prevent hangovers. Although never scientifically proven, beans and beer are readily consumed together at Japanese bars and sushi establishments even to this day.

Despite being a longtime meat alternative in Asian regions, it wasn’t until the 1980’s (after the 1960s TV miniseries Shogun depicted it with beer and Saki) that Edamame became popular in the US. We didn’t know what we were missing! We are fortunate Edamame came to the US. It’s among the highest complete-protein meat-alternative vegetables that we have. Edamame contains all amino acids, and is high in fiber, potassium, magnesium and iron. The FDA endorses its many health benefits including lowering blood cholesterol, reducing coronary disease, diabetes and more.

Aside from incredible health benefits, the flavor of Edamame is delightfully addictive. It has been described as the “fifth taste” (alongside salty, sweet, sour and bitter), and is also called “umami.” Edamame has a long-lasting tongue-coating rich and meaty taste. There’s nothing quite like it. Flavor is usually stronger in soy-based fermented foods such as miso, tempeh, shoyu and natto. However properly prepared Edamame has the same chewy, al dente quality.

So why cultivate Edamame beans? Although readily available frozen, you’ll rarely find them fresh. There is nothing tastier than those harvested from your own garden. Growing like most bush beans, Edamame requires no staking and can reach 12-18” high. Along with legume-rich protein, they’re also supreme nitrogen fixers for feeding the soil. They can be sown indoors (one seed per cell in six packs filled with moistened potting soil) 3 weeks before last killing frost. Select the shortest maturing variety (10 weeks) for immature Edamame beans. Once sprouted, about 1-2 weeks, leave seedlings beneath lights until frost danger has passed.  Acclimate about a week outdoors before planting about 6” apart in rows 12” apart.  Mulch generously and water regularly as they’re not drought tolerant.

After furry-green-pods are about 3-5” and plump with 2-3 beans in late summer, it’s time to harvest before they fully mature. This can be achieved two ways: either pull out the entire plant or cut plant stems at the soils surface so the nitrogen-fixing root-nodules can also nourish the soil. Either way, Edamame will feed you with its beans!

Once harvested, remove pods. Dump in simmering water or steam for 5-8 minutes. Squeeze pods to release beans that are ready for eating: toss in salads, soups, stir-fries, or noodles. You can also chop and blend them with other legumes for plant-based burgers, or puree for hummus, pesto, and other spreads or scrambled eggs.

Soylicious! So why not start some soon?

Resources:

Encyclopedia Britannica

https://www.britannica.com/topic/edamame

Specialty Produce

https://specialtyproduce.com/produce/Edamame_Shelling_Beans_17810.php

Old Farmer’s Almanac

https://www.almanac.com/plant/edamame

Tips:

Uncooked Edamame in their pods can be refrigerated for 2 weeks.  For longer storage, boil or steam pods, pop the beans out and freeze them.

Sources for Short Season Edamame Seed:

Victory Seed Company

https://www.victoryseed.com

Pinetree Garden Seeds

https://www.superseeds.com

Baker Creek Heirloom Seeds

https://www.rareseeds.com

Edamame Hummus Recipe:

2 cups shelled/cooked Edamame

1/2 cup frozen petite peas, thawed

4 cloves of garlic, peeled

2/3 cup coarsely chopped cilantro, loosely packed

1/8 teaspoon sea salt

1/4 teaspoon Chipotle Tabasco (or more to taste)

3 tablespoon key lime juice

1/4 cup extra virgin olive oil

1/4 cup unsalted shelled pistachio nuts

Put all ingredients in a blender or food processor and blend until a paste forms. Stir down if necessary to get it all mixed in. Use as a dip, spread for sandwiches, atop grilled fish, veggie burgers, mixed in egg salad or wherever you want a soylicious kick to your spread addition!  Keeps about 1 week refrigerated or can be frozen.

 

 

Apr 28

Give Us the Sun, Moon, Stars, and…

By Beet 2025 05 May

 

… a generous wedge of watermelon! The mouthwatering heirloom watermelon — Citrullus lanatus subsp. vulgaris — is in the Cucurbitaceae family along with cucumbers, pumpkins, gourds, and luffas.

Botanically the biggest berry in the world, the watermelon is singularly sought after as a seductively succulent sweet treat. Who can resist such succulence on a hot summer day?

Watermelon’s familiar fruit is a popular presence at summer picnics, pool sides, and 4th of July parades. But, while its flesh is familiar, its history is somewhat of a mystery. Its origin was thought to be the Kalahan Desert in Africa. Archeological records indicate the earliest cultivation from a bitter-tasting wild melon was 5000 years ago. They’re depicted in hieroglyphics and placed in pharaoh’s tombs for nourishing their afterlife. Despite this evidence, their exact origin is still in question.

In Biblical times it was food for enslaved Israelites in ancient Egypt. More recent signs indicate they were originally cultivated in Libya. Wherever they started, they were valued not only for sweetness but, more importantly, for their water content, which is so crucial in arid climates.

By the 7th century watermelon reached India, and 10th century Moors brought watermelon to Europe. It then spread to China. In the 16th century it came to Florida, then traveled to the rest of America, Peru, Brazil, Panama, other British/Dutch colonies, and then the Hawaiian and Pacific Islands by the 17th century.

With its fragrant, sweet, juicy high water-content flesh, it’s no wonder no one resists savoring a slice or two — especially of the home-grown heirloom varieties.

Aside from its alluring flesh, some African and Asian cuisines feature leaves cooked as vegetables and seeds roasted for snacks, ground for pulp or flour (for soups, sauces and making breads), and pressed for oil or used medicinally.

Of course, the flesh of this wonderful melon is the main reason we’re drawn to dive in for a divine dining experience. It’s also amazing that such sweet refreshing flesh is quite healthy. Low in sugar, it’s high in vitamins A and C, antioxidants, lycopenes, amino acids (like citrulline, it’s great for post-workout blood flow and muscle ache reduction), and water content for hydration.

Watermelons have hairy vines sporting furry three-to-five lobed leaves and yellow flowers that make the fruits. The leaves, as well as the skin, vary in color, and the skin is often mottled or striped. The flesh may be crimson, pink, orange, yellow, or white.

To grow melons, sow 3-4 seeds ½” deep in 4” pots filled with good potting soil.  Place on 70° heat mats until they sprout in about 5-8 days, then place under lights. Acclimate seedlings outdoors a week before the last frost date so they’ll be ready to plant out.

Being heavy feeders, they can use lots of manure-rich compost. Build loam-rich “hills” with flattened surfaces 12” across. Plant seedlings in the center of the mound and then water thoroughly. Keep soil continually moist by irrigating, using high-nitrogen fertilizer (after flowering, switch to a balanced seaweed fertilizer to encourage early male and later female flowering). Cease watering and fertilizing when melons near ripeness. When stems are brownish, melon underside yellowish and hollow sound comes from thumping the rind, cut the fruit from the vine. Then, dive in and delight your taste-buds with a wedge of heirloom watermelon!

Fun Facts

Species name “lanatus” (meaning “wooly”) refers to the wooly hairs on the plant’s parts, like stems.

Botanically, watermelons are a pepo, a berry with a hard outer rind like a pumpkin.

Many regions have watermelon festivals like the Luling Watermelon Thump in Texas and the Knox County Watermelon Festival in Vincennes, Indiana that draw thousands to watermelon eating, seed spitting contests, and parades.

Resources:

Global Produce Sales

The History and Cultural Significance of Watermelons

Vegetable Facts.net

History of Watermelon – Vegetable Facts

The Old Farmer’s Almanac

https://www.almanac.com/plant/watermelonsFarmers’ Almanac

https://www.farmersalmanac.com/how-to-grow-watermelon

Royal Botanical Gardens

Watermelon – Citrullus lanatus | Kew

Seed Sources:

Baker Creek Heirloom Seeds

Eden Brothers

Thresh Seed Company

Recipe:

Heirloom Watermelon Sorbet

This is quite quick and deliciously refreshing! No sweetener needed!!!

  • One whole watermelon around 5 pounds, or cut portion of a larger size to equal the same weight
  • Zest and juice from 3 organic limes
  • ¼ cup fresh mint leaves (lemon, lime or orange mints are most tasty)
  • Frozen apple raspberry juice concentrate (unsweetened)

Remove seeds if any, then cut melon flesh into about 1½” chunks. Place on a plastic wrap covered baking sheet and put in the freezer until frozen, about 1 hour. Remove from the freezer and put half the chunks into the bowl of a food processor along with lime zest, lime juice and mint leaves. Pulse until cubes are processed and smooth. Add more melon cubes and some apple raspberry juice (if needed) to blend into a smooth sorbet.

Scoop out and serve topped with a mint sprig or freeze in containers for later.  This also works well with other melons like cantaloupe or honeydew.

 

 

 

Mar 30

Passionate For Purple

By Beet 2025 04 April

 

 

Glimpsing those first emerald-green sprouts of spring is always exciting, but even more amazing are spears of amethyst shooting from the soil. While many think of spring green, Asparagus officinalis invites you to be adventuresome and plant purple, like ‘Purple Passion,’ ‘Sweet Purple,’ or ‘Pacific Purple.’

Asparagus has a very long and interesting history. In ancient times, it was greatly appreciated for both its culinary and medicinal uses in Egypt, Rome and Greece. Romans cultivated asparagus first (in 625 BC) and propagation spread throughout Italy during the Renaissance era. However, most violet-hued cultivars are believed to be native to Albenga, in Italy’s northwestern region of Liguria. Amazingly, many modern-day cultivars are descendants of those original Italian varieties.

In the beginning, Italian growers selected the most favorable traits of this new amethyst asparagus they’d discovered. Extensive breeding of those plants produced many new varieties with improved texture and taste. Although once desirable and profitable, over time other more lucrative agricultural crops came about, and labor-intensive asparagus (including premium purples) fell out of favor and production.

Even though unique purple varieties were mentioned in 15th century cookbooks, during the 17th century only a few purple varieties remained. Today, those varieties have been studied worldwide, which lead to a number of cultivars (in the US, Europe and Australia) for home gardeners to grow.

Since purple asparagus is still seldom seen at commercial markets, planting your own is likely the only way to savor this sweeter and less stringy, purple-speared pleasure. Why purple instead of green? In the gardenscape, purple varieties add striking visual contrast. They have sweeter flavors, due to their higher sugar content, than the green varieties. Additionally, their milder nutty taste makes them a delicious raw addition for snacking and salads. Their spears are larger and more tender, eliminating stalk-end peeling and waste. Also, like other purple-pigmented plants, they’re packed with vitamins, minerals, antioxidants and anthocyanins (which give the spears their purple color).

As a perennial, purple asparagus will provide spring-yielding spears for 20 years or more. This is appealing for both sustainability and productivity. They’re also very adaptable, thriving in many climates from USDA zones 3-10. Fortunately for us, purple asparagus grows hardily in our Rogue Valley gardens.

Purple asparagus prefers well-drained soil, generously amended with manure-rich compost in a sunny location. Raised beds are best if you have them. In Feb-April, plant crowns in trenches about 8-10” deep and 12-18” wide with roots spread out, and then cover with 3-4” of soil. As shoots appear, continue covering with 3-4” of soil each time they reach 4-5” high and trenches, or raised beds, are filled. Mulch beds generously with manure-rich compost. Use a balanced organic fertilizer each spring, then a new layer of compost. Maintain consistent moisture by drip-line irrigation.

While spears appear the first spring after planting, do not harvest them, and leave them to fern out. Allowing them to fern out produces chlorophyll that regenerates next year’s crown health. Remove the ferns by cutting them at ground level after they turn brown in late autumn. Harvest lightly in their second spring. Slice spears at ground level with a sharp knife, as digging may damage/disturb shallow roots. Then indulge in a taste of your very first succulent, nutty-sweet spears.

Whether you’ve a passion to perk up your plantings or put some punch on your serving platter, put in some sweet purple asparagus!

Resources:

Grow Organic:  Gourmet Gardener: The Purple Asparagus Edition

Specialty Produce:  Purple Asparagus Information and Facts

Eating Well:  What Is Purple Asparagus and How Do I Use It?

Sources:

Grange Co-op

Raintree Nursery:  http://www.raintreenursery.com

Urban Farmer:  http://www.ufseeds.com

Pinetree Garden Seeds:  http://www.superseeds.com

Recipe:

Grilled Sweet Purple Asparagus

1 ½ pounds fresh purple asparagus, washed, ends snapped off and cut on diagonal (looks better than rough ends)

1 tablespoon extra-virgin olive oil

2 cloves of organic garlic, pressed

zest of one organic lemon

sea salt and fresh ground pepper

¼ cup sliced toasted almonds

In a gallon size zip-type bag, mix together olive oil, garlic, and 1/8th teaspoon of sea salt.  Put asparagus in bag and roll spears back and forth until all are coated. Heat grill and turn to medium heat (350°). Place asparagus across grill bars so it doesn’t fall through.  Close grill lid and cook for about 5 minutes. Open lid and use tongs to turn spears.  Close lid and grill another 3-5 minutes until just tender. Remove to serving platter and sprinkle with some fresh ground pepper, sliced almonds and lemon zest. Serve about 4 as a side dish. Great atop salads too!