WHAT TO EAT | WHAT TO PLANT | MAY, 2012
By Lindsay A. Strannigan

The month of May has been an absolute and beautiful fluke. The weather has been stunning. My vegetable garden is growing at an alarming rate. I have freckles (!). Needless to say, it’s a great time for planting in the Pacific Northwest. And it’s certainly a good time for eating.

See below for our recommendations for seasonal eating and planting!

What To Plant:
If you’re wondering what to plant in late May, the answer is simply: everything.

I stopped by the PSU Farmer’s market over the weekend to pick up a few vegetable starts for my garden and I ended up chatting for a bit with Charlie from Sun Gold Farm. I asked him what I should be planting at this time of year and he smiled and simply responded with, “Everything.” He went on to explain that it is the perfect time to plant tomatoes, squash, eggplant, and peppers. “The only thing I would hold off on would be basil. I’d wait until the first week of June for that.”, he went on,”but everything else is fair game.”

One note of caution, however – Charlie warned that it is too late to plant tomatoes, squash, etc, from seed. At this point in the year, you should be planting starts. If you’d didn’t start these crops from seed, you need not despair – you can get them from Sun Gold at the PSU farmer’s market on Saturdays!

What To Eat:  

In honor of the upcoming Memorial Day holiday, we’re switching up our normal ‘What to Eat’ routine: We’re dedicating this post to all things grilled! The recipes still have a seasonal bent – with emphasis on strawberries, rhubarb, asparagus, and other spring favorites – but we put together this collection of recipes with hopes of inspiring you to break out the BBQ this Memorial Day weekend.

If you’re looking for something truly special, we recommend you pick up some fresh Columbia River Chinook Salmon filets from The Flying Fish Co. Lyf, founder of Flying Fish Co. and local sustainable seafood expert, informed us that this is the best possible time of year to eat Columbia River Salmon. In preparation for their long trek upstream in the fall, the salmon put on a lot of extra weight, which means they are rich in Omega 3 fatty acids. (And this, my friends, is a very wonderful thing!) That being said, you should probably get on over to Flying Fish to grab yourself a gorgeous filet of salmon.

(Related recipe: Garam Masala Cedar Plank Salmon. Image courtesy of 2 Peas & a Pot)

If you’re not in the mood for fish, there are plenty of other sustainable meat options in the Portland area. We’re really quite lucky to have so many local businesses that are dedicated to sourcing quality and sustainable meats. Some of our favorites include: New Seasons Markets, Carman Ranch, Deck Family Farm, Olympic Provisions, Laurelhurst Market, Pastaworks, and SuDan Farms.

Make This Now: Seasonal (Grilling!) Recipes for your Eating Pleasure

Simple Strawberry Cake with Grilled Rhubarb Vanilla Sauce from My New Roots
Grilled Brussels Sprouts with Whole Grain Mustard from Rosemarried
Grilled Ramps with Asparagus from Martha Stewart
Grilled Asparagus Salad with Bacon Vinaigrette from Fresh Tart
Grilled Flank Steak with Chimichurri Sauce from Ezra Poundcake
Lamb Kebabs with Mint Pesto from Bon Apetit
Grilled Brick Chicken with Lemongrass and Thai Basil from Fried Wontons for You
Grilled Clams & Chorizo from Project Foodie
Grilled Halloumi (Cheese) and Quinoa Salad from The Kitchn
Grilled Pizza from 101 Cookbooks