Tuesday July 17, 2018 ~ Mike’s Birthday ~ The day we have gotten the most downloads ever?! And I put up 3 episodes of my friend Marisa cooking and today Andrea Catherine is here!
Great to be here! IT’s been an interesting season for me. I’ve been going through lots of change especially with my work situation ~ I realized last night I made a real meal that wasn’t just fried eggs, toast with sautéd vegetables and mushrooms.
So if there are listening who feel stuck but who haven’t cooked and get into that judgy place, I do too.
normally cooking is my go to my go to, and savior for me, so I know that I’ve been in a hard spot refreshing to make a warm meal:
- cabbage I shared last time
It was really good so I feel like this is an invitation to comeback anyone who feels like they are in that stalling place
I think that it is because it’s summertime, in Montana things are kind of different in Montana in the summer because we have those long days, so its almost like thre is a whole day after work, and also it gets really hot!
Plus we’re kind of in that in between phase where there is not much ready besides green, we’re just waiting for carrots, and beets etc.
I know for me, I get absorbed into summer mode
then I’m hungry really
It’s just finished
definitely not the time of year it is.
last time we talked about cabbage, I mentioned Napa Cabbage which is an Asian green.
Sometimes I find that these vegetables I did not have growing up as a kid are the most delicious and satisfying. In addition to Napa Cabbage,
- bok choy
- tat soi
are ones I love.
Tat Soi It’s very similar
like any leafy greens
- lots of vitamin C
- immune system
- eyes and skin
nourish things that can get overheated
eyes and skin
what I love about it
It’s easy to eat raw or cooked
Bok Choy the stems are thicker and I am less likely to peel one off and eat it raw
Some people listening might be like who is this?
If you hang out with a lot of a farmers!
I would go to these farmer gatherings and these people would work so hard
You would think they are gonna have meat and heavier vegetables on their plate and you get on line and they have a plate of greens!
Appreciation for greens!
salads are perfect this time of year
give us a lot of what we need
Tat Soi cooking
cook like bok choy
share a recipe Margaret Beck who is working with me
spicy thai tat soi
- do it this way
You can always change the spices
cooking tip I love
often I look at the recipe as the skeleton or framework
that gives me the idea except for like lentils and pasta
Wait, wait, because you mentioned that like two times, lentils and pasta is like an Italian meal, what did you do cook them in the same water?
I guess I just need the right recipe
- french lentils
- IDK what kind of pasta
- IDK, everything was overcooked and mushy
- I need a little lesson in Italian cooking, but for me it was a bad experience…
Jackie had to get the timer for Mike’s Birthday Cake.
Is Tat Soi, a green? Like a lettuce? I thought it came in spring mix.
by itself it looks like a mini – bok choi
lighter and a little crisper
thai topping for your tat so
I think what happens in the summer
- Fourth of July
- eat a lot of spicy food that doesn’t always pair with our digestive system
in a gentle way not a mustard green or bitter green
adding water element
naturally without being
I like the idea of having spicy but having this
cooling element in there
Instead of having a burger or something heavier
might not sit well with us
We can have a cool salad
spice added to it
another thing to try
sauté tat soi
It cooks up really easily
In this recipe she suggests
- minced fresh ginger
- thai chili pepper
actual pepper make sure you remove the seeds
ginger and garlic may be enough spice
depending on your taste
how it feels in your body
how you feel afterward
- fish sauce
- lime juice
if you’re not a fish sauce person
- lime juice
It’s easy to substitute
I don’t have the right ingredients, my guess is you can make that recipe with different ingredients.
honey gives a bit of sweetest
which is helpful in summer when you want a bit of sweet
You mix that sauce with the Tat soi
salt and pepper
You can have it with any fish dish you are already eating
mix it with rice
incorporate with these things coming out of the garden with these more celebratory foods when we’re gathering maybe for a
- for a family reunion
- dinner party
- hot dogs and hamburgers
mixing some of the spices that you might use for a fish dish
add spices to vegetables
Last week we talked about mint, a couple of weeks ago we talked about cabbage
mint and herbs
subbing some in herbs or flavors
add cilantro to this
different herbs make it pop
notice how your feeling
my work as an auyervedic counselor notice not just what tastes good but what does it feel like after? The after affect of what you eat
your digestive system isn’t happy notice that
try something different
cooling herbs like
not taxing your digestive system
especially if you are at a dinner party, that keeps coming up as we talk because I think it’s a season of gathering or for quick food
one of my strategies especially when I’m going to people houses I bring something I really want to eat that is going to nourish me.
I know there’s going to be
- chips and salsa
things that maybe might not leave me feeling good
if I bring the thing thats gonna make me feel good I know I’m gonna be good
Tat soi is one of those easy greens to grow
good for your immunity
protect you eyes and skin
I like the way you wrapped that up at the end that this is good for your eyes and skin because they are definitely taking a beating right now. I have a question would you make this sauce ahead of time, if you are going after work?
I think what I would do, maybe not cook the greens as much so they sit in the sauce
Maybe make it ahead of time and then sauté the greens ahead of time
You would just have to try it
It’s gonna depend on how long it’s sitting
I guess how fresh the tat soi is too!
I like things more fresh and crisp so what I would lean toward is keeping them separate and maybe borrow the stove or something it’s only gonna take a moment
- try it raw
- chop up the tat soi
- have it raw
it’s gonna feel more like a spicy salad then a condiment or somethng
depends what your using it for
You can use this sauce for carrots or other vegetables
mix carrots in
My favorite way to slice carrots for a salad is to use a vegetable peeler
- carrots are like this very thin and ribbon like
- toasted pumpkin or sunflower seeds
If you are gonna eat this alone or being creative if you are gonna take this dish somewhere as a stand alone.
Ive been seeing the peeler everywhere! We got our first carrots mike picked I think yesterday, teeny tiny ones but it’s not gonna be long now. Seems like one of the challenges I’m having now is if I put it in the fridge it’s not worth it I might as well just make them fresh.
My greens go so quickly
I definitely go through a full CSA share on my own, pretty quickly
always ready for the next week
making things in season
ok if you experiment
I should meet you at Brooke’s farm do you go there.
I do! I go Tuesday night between 5-7 can pick up at the market
they have 2 locations
in town a hoop house
out on con road where I worked last summer I will also be going this Friday morning for the Ravenwood out door summer camp
cooking in the woods
fun to share some recipe
check out their in town
I’ve been talking to some listeners to see what I can do better and one of them said they would like to see what it looks like in a Farmer’s Market in Montana, and I was thinking last summer I would do a farm tour and it never happened!
I did an interview with Brooke for the Cornucopia Show
What’s the Cornucopia show?
It’s a podcast
Farmers market and Michigan
That is an awesome time to come to Montana. You can still get into the park and there are not a lot of tourists around.
OK, there’s a little bit of prechat here that only got partially recorded I thought some people might like to hear… and then ….
If you want to know about my mom’s Native Plant Sale on Long Island here’s the link to her episode about Clark Botanic Gardens!
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