Thursday, April 30, 2009

Thursday's Garden Meal Post

*just a little snippet first, I finished the Poly Tunnel today. I will post about its construction tomorrow once I have all the photos organized and have it all written out.

Here goes my first weekly Garden Meal Post. The garden is lacking in variety currently because it is so early in the season so today's post is more like half a meal. I am hoping to have this weekly post in full swing by June once more variety is available. On menu today is Mixed Greens Salad w/ Honey Mustard Vinaigrette & Rhubarb Ginger Galette. Here is what was harvested:

The first greens of the season, there is 1 oz. It is a mix of romaine,
bok choy, radicchio & two different mesclun mixes. Looks like there
is enough greens now for a daily salad harvest.

The prepared rhubarb, There is about 5 cups.

Honey Mustard Vinaigrette:
  • 1/4 cup vinegar (wine or unseasoned rice etc)
  • 1/4 cup dijon mustard
  • 4 tablespoons honey
  • 1/2 cup oil (anything lightly flavored)
  • Salt & Pepper
Combine all ingredients in a jar with a tight fitting lid. Shake to emulsify and dress your greens. Left over vinaigrette will keep in the fridge.

Dressed Green Salad w/ Roast Beef

Rhubarb Ginger Galette:
I decided I wanted something easy to make with the Rhubarb so I choose a Galette recipe.


For the crust I used a recipe from Jason Parson of Pellar Estates for 'Perfect Pie Crust', here is the recipe. As the name implies it is perfect and works every time. I made the dough the night before and refrigerated it. I cheated a bit and used a food processor as well, pulse pulse done. This recipe make a double crust so the other half I froze for later use.

Flour your dough and roll it into a 14" round. I then transfers the dough to a buttered pizza stone but a large sheet pan will work well too. Set aside well making the filling.

  • 3 cups diced rhubarb
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons ginger (I used 'stem ginger jelly', candied ginger or fresh will work too)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
Start by pre-heating your oven to 375. Then combine all ingredients except the butter in a bowl, stir and allow to macerate for about 15 minutes. Then transfer the ingredients to the center of the dough leaving about two inches around the edge. Then fold the excess dough over the filling forming wide pleats. Then dot the top of the filling with gobs of butter, I think I used more then the tablespoon, oops... Place the pie in the pre-heated oven and bake until it is golden brown & bubbling, about 30-40 minutes.


  1. YUMMMMMMMMMMMMMMMMMMMMM!!!! I accidentally overharvested my lettuce, time to plant some more methinks! Looks like the most enjoyable meal.

  2. It was a good meal. It is nice to start eating lighter food again.

  3. I LOVE honey mustard dressings. I'm going to have to try yours out. I'll have to get some mustard though. I don't think I have any right now.

  4. That looks SO good. I love rhubarb desserts. I'll have to buy my rhubarb but it will be worth it! Thanks for posting the recipe and sharing the meal.

  5. That's one tasty-looking dessert. Makes me want to plant some rhubarb.

    Once the weather clears up around here I'm going to try to get some pictures of my garden updated on my blog.

  6. Thank you, Dan...copied into my recipe file! Now I really think I'll have to find room for a rhubarb plant, that looks delicious.

  7. Oh gosh! That rhubarb dish looks good! I've never had any.....

    The poly tunnel is finished! Woot!

  8. The Rhubarb Galette looks great. We may have to try that with the rhubarb that is still in the freezer from last spring.

  9. Thanks for sharing those recipes. I can't wait to see what you'll share when you have more to harvest.

  10. Darn it! I just harvested the first of the spring rhubarb and made a rhubarb crisp with it BEFORE I saw your post! I am saving the Rhubarb recipe and will be doing that next! Yummy!

  11. Dan! That food looks amazing. Thanks for posting the pics and recipes. I cannot wait to start harvesting some of my veggies :)

  12. Daphne - Good luck with the dressing. Good thing about making it yourself is you can adjust until it is how you like it.

    Sande - Glade you liked it. Now I just have to come up with something new every Thursday.

    Hydroponica - You should plant some rhubarb, really easy plant that needs no care really. I will keep looking for those photos.

    Granny - It was really good. Rhubarb and ginger taste really good together.

    EG - You should try rhubarb, it is easy to grow and tastes really good once you add a bunch of sugar to it.

    Emily - We have lots of rhubarb in the freezer as well. Maybe I should make another.

    Sally - It will certainly be easier to make a meal once all the warm season crops are available. Although I do like the challenge of making something out of nothing.

    KitsapFG - Now you will have to wait for the next flush of stems. It will taste that much better after the wait.

    Urban Environmentalist - Glade you liked the post. I can't wait to start harvesting more veggies, I need to get planting!

  13. Oh those baby greens look good! Mine are beginning to fiz out -- it's really getting to be summer here and the temps are 85 and 86 degrees now. Wow that rhubarb looks tasty! I've never tried it before.

  14. Dan both recipes were really good.
    I was a bit concerned about the ginger in the rhubarb but is was really good. :)