Summertime Kentucky Harvests & Recipes
June in Kentucky is when gardens really come alive. It’s a great time for harvesting, and if you’ve got your hands in the dirt, you know the satisfaction of pulling good food from the land. Across the state, folks are picking summer squash, cucumbers, bush beans, kale, chard, early tomatoes, sweet onions, and even the first new potatoes. But down at the Orchard, we’ve had our own little bounty to be thankful for.
This month, we were fortunate enough to harvest—and donate—a few special crops:
- Snap peas
- Basella rubra (Malabar spinach)
- Serpent radish, also called “rat-tail” radish (Raphanus sativus var. caudatus)
Taste Notes
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Malabar Spinach (Basella rubra): This striking red-stemmed vine isn’t a true spinach, but it sure holds its own in a hot-weather garden. The deep green leaves and vibrant stems add color to the plate, and the flavor is mild with hints of citrus and pepper. Cooked, it becomes tender and slightly silky—perfect for stir-fries, soups, or stews. The red stems hold their color when lightly sautéed, which makes for a beautiful and nutrient-rich side dish.
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Rat-Tail Radish Pods: These curious-looking seed pods grow long and twisty, and they pack a peppery punch. Raw, they’re crisp with a bite—sort of like a spicy snap pea. Cook ‘em up and they mellow out into something a little sweet, a little nutty, and still good and crunchy.
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Snap Peas: These are about as close to garden candy as you’ll get. Sweet, snappy, and full of fresh flavor. They’re just fine eaten raw, but hold up well in a light sauté too.
Recipes From the Garden
And, here are a few simple ways to make the most of these fresh-picked ingredients in your own gardens. They’re healthy, humble, and full of the kind of flavor that only comes from food grown close to home.
Garlicky Malabar Spinach with Lemon
A simple side with bold flavor—goes great next to grilled chicken, beans, or even a slice of cornbread.
You’ll need:
- 2 cups Malabar spinach leaves
- 2 cloves garlic, minced
- 1 tbsp olive oil (or a nice local sunflower oil)
- Juice of half a lemon
- Salt to taste
How to make it:
- Heat the oil in a skillet on medium heat.
- Add garlic and let it sizzle just a bit—don’t let it burn.
- Add the spinach and stir it around till it just wilts, about 2–3 minutes.
- Squeeze in your lemon, sprinkle a little salt, and serve warm.
Rat-Tail Radish Stir Fry
A colorful skillet dish with a little Southern spice—pairs well with rice or spooned over grits.
You’ll need:
- 1 cup rat-tail radish pods
- 1 small summer squash, sliced
- 1/2 a sweet onion, chopped
- 1 tbsp sesame oil or olive oil
- 1 tbsp soy sauce or a drizzle of sorghum glaze
- Pinch of crushed red pepper (if you like a little heat)
How to make it:
- Heat your oil in a big pan.
- Toss in the onions and squash, and let ‘em soften up for 3–4 minutes.
- Add the radish pods and cook another couple of minutes.
- Finish with a splash of soy sauce or sorghum, and pepper flakes if you’re feeling bold.
Snap Pea Salad with Mint and Feta
A bright and crunchy dish perfect for porch suppers or potlucks down at the church.
You’ll need:
- 2 cups snap peas, trimmed
- 1/4 cup crumbled feta cheese
- 1 tbsp chopped fresh mint
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and black pepper to taste
How to make it:
- Blanch the snap peas in boiling water for 30 seconds, then plunge ‘em into ice water to keep them crisp.
- Drain, then toss with feta, mint, vinegar, and oil.
- Season to taste and serve cold.
There’s a kind of quiet joy in seeing a garden come to life, especially when the harvest can be shared with neighbors. We’re grateful for what the land gives, and even more so for the chance to give some of it away.
We’ll be back soon with more gorgeous photos, tasty recipes, harvest notes, and maybe a striking tale or two from the field. Y’all stay tuned and keep growin’.