Monthly Archives: March 2013

March Blooms In Dallas

Posted on March 27, 2013 by Dallas Garden Buzz

 In the garden today we clipped, potted, cleaned our garage, and accomplished a number of our spring chores.  The flowers in our garden watched us with no thought of breaking a sweat.

Iris About To Open

This is Iris ‘Frothingslosh’ -yes, that really is the name!

Purplish Larkspur at The Demonstration Garden

Larkspur is already blooming in our color wheel.

Spiderwort at The Demonstration Garden

Spiderwort a carefree, sure sign of spring.

Wheat Growing at the Demonstration Garden on Joe Field Road

We found this heavy, wheel weight at the back of the property and moved it in front of our bed of wheat.  It is such a neat artifact, we wanted everyone to see it and appreciate  it as much as we do!

Ann

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Tomato-Leek-Bacon Tart

Posted on March 25, 2013 by Dallas Garden Buzz

Leeks, Tomatoes, Basil for Tart 

½ (15-ounce) package refrigerated piecrusts

1 (8-ounce) package shredded Italian three-cheese blend, divided

3 medium leeks, sliced (about 1 cup)

2 Tablespoons olive oil

8 plum tomatoes, sliced

1 cup loosely packed fresh basil leaves, coarsely chopped

3 garlic cloves, coarsely chopped

4-5 slices of crumble cooked bacon

½ cup mayonnaise

¼ cup freshly grated Parmesan cheese

1 Tablespoon fresh lemon juice

½ teaspoon pepper

Garnish: fresh basil sprigs 

Tomato-Leek- Bacon Tart

1. Coat a 9-inch tart pan with cooking spray.  Fit piecrust into pan according to package directions.

2. Bake at 450* degrees for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup cheese blend.

3. Sauté leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.

4. Stir together remaining 1 cup cheese blend, bacon, and next 4 ingredients.  Spoon over tart, spreading to edges.

5, Bake at 375* degrees for 25 minutes or until golden.  Cut tart into 4 slices, or more, if desired.  Garnish with basil sprigs. 

Makes 4-6 Servings 

Linda  

Note: This recipe was a Southern Living 2003 Cook-Off Winner

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Leek and Potato Soup

Posted on March 25, 2013 by Dallas Garden Buzz

  leek soup3 pounds medium potatoes

3 leeks or about 6 cups chopped

6 Tablespoons butter

6 to 8 cups water or chicken broth

1 cup half and half or evaporated milk

Salt and pepper to taste

Garnish:  Bacon bits and/or sour cream and chives 

1. Peel and cube potatoes.  Wash, trim, and chop the leeks, using as much of the green tops as is fresh.

2. In large stock pot, melt butter and add leeks, lightly cooking on medium heat until wilted.

3. Add potatoes and broth.  Bring to boil, reduce heat and simmer until potatoes are tender, about 40 to 45 minutes.  If a thicker soup is desired, drain some of the liquid at this time.   Add half and half or evaporated milk and heat before serving.  Taste for salt and pepper.   Garnish, as desired. 

Serves 14 – 16 

Linda

Recipe is adapted from The Peach Tree Tea Room Cookbook

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Growing Leeks In Your Dallas Garden

Posted on March 22, 2013 by Dallas Garden Buzz

Jim wasn’t exactly sure what had been given to him when he dropped that pencil thin “slip” into the ground over 6 months ago.  This week our garden gave us the answer. Buried deep in the soil and somewhat stubborn about wanting to come out, we were finally able to get beneath the dense roots and give a hefty yank.  The game of tug-of-war had ended and our leek surrendered to an early spring harvest. 

Harvesting Leeks At The Demonstration Garden on Joe Field Road

Leeks are related to garlic and onions but have a much subtler, sweeter and more sophisticated flavor.  They can be used to enrich soups or stews and   partner well with potato and cheese to form tasty side-dishes and suppers that comfort and satisfy throughout the fall and winter. 

Leeks Harvested

History 

Leeks have been cultivated for thousands of years and are depicted in surviving tomb paintings from the time of the Ancient Egyptians.  The Romans considered the leek a superior vegetable with Emperor Nero thinking that eating leeks would improve his singing voice. 

Biology 

The leek is a member of the onion family.  It thrives in cooler climates and is tolerant of frost, hence its great popularity as a winter vegetable. 

Nutrition 

Leeks are an excellent source of vitamin C as well as iron and fiber.  They provide many of the health-giving benefits associated with garlic and onion, such as promoting the functioning of the blood and the heart. 

Preparing

Remove any damaged outer leaves.  Trim the rootlets at the base and cut off around a half to two thirds of the dark green tops.  Partially cut the leaks in half lengthwise, starting at the middle and running the knife up to the green tops.  Make a second lengthwise cut perpendicular to the first, allowing you to fan out the leaves.   Give them a good rinse to remove the dirt that can get trapped inside as the leek grows.  Enjoy these simple recipes coming your way in the next few days!

Linda

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A Texas Spring

Posted on March 11, 2013 by Dallas Garden Buzz

Like an orchestra warming up, the exquisite period of spring is just about to lift the baton for the opening crescendo.  Nature gifts us with a few achingly beautiful days every year: a December snowfall, a flutter of yellow leaves in crisp November.  But, for me, the most breathtaking time of the year comes in a few days in March when spring quietly tells you it’s on its way.

Close your eyes and smell deeply of a Texas spring.  It comforts you with the humid promise of drenching rains and crackling thunderstorms.  The sweet grape Kool-Aid perfume of Texas Mountain Laurel drifts by. Black compost, filled with earthiness, crumbles in your hand.

Texas Mountain Laurel  

Listen for signs of a Texas spring.  The red cardinal sits up on top of the bare branches of a cedar elm, sings for a mate.  The mud from today’s rain sucks at your shoes. The white wing dove coos. 

Redbud Tree Blooming In Spring

Finally, look for a Texas spring.  Not in shoulder to shoulder tulip blooms. Rather, one can find spring in native redbuds bursting out in vibrant pink branches in a field of deciduous brown.  Or in tall spiderwort thrusting their hot pink flowers high above a mass of foliage.  Or in the Mexican plum’s first white blooms, pretty as the lace of a bride’s dress.

A Texas spring.  Savor it this year.

Elizabeth

Thank you, Steven Schartzman, for use of his pictures from the blog: Portraits of a Wildflower

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Spring Is Coming To Dallas!

Posted on March 7, 2013 by Dallas Garden Buzz

If you’ve never been thrilled to the very edges of your soul by a flower in spring bloom, maybe your soul has never been in bloom.  — Terri Guillemets

Please don’t take this quote harshly, enjoy these pictures of spring blooms from our garden.  If you have never been thrilled to the very edges of your soul by spring blooms, maybe today is the day!

Pale blue blooms of Rosemary in our Entry Garden:

Rosemary In Bloom At The Demonstration Garden

Narciuss Campernelle. This narcissus  has a fragrance so sweet, they are also known in East Texas cirlces as “sweeties”.

Narcissus Campernelle In Front of Red Yucca Foliage

  Narcissus Grand Primo faithfully blooms every year and muliplies into larger and larger clumps to enjoy.  Our bulbs are from The Southern Bulb Company in Golden, Texas.  These Heirloom bulbs are the equivalent of a  ‘slam dunk’ for gardeners. Plant them in the fall.  They will make points for you each spring.Grand Primo Narcissus

Ann

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Cilantro Peach Cobbler

Posted on March 4, 2013 by Dallas Garden Buzz

Our Cilantro menu will include a cilantro flavored ‘dessert’ recipe.  It may be the most surprising use of cilantro.  A sweet treat with just a taste of “earthiness”.  (I used frozen peaches, for now, but come summer the locally fresh, ripe ones will be put to good use).  

Cilantro Peach Cobler

Cilantro in a dessert recipe may sound a little weird but the flavor is actually very subtle.  It’s based on a traditional, sticky-sweet Southern cobbler.

Ingredients:

½ cup (1 stick) unsalted butter

1 ½ tablespoons minced cilantro leaves

1 ¼ cups all-purpose flour

1 cup granulated sugar

1/8 teaspoon coarse salt

2 teaspoons baking powder

1 cup milk

4 cups (about 1 ½ pounds) peeled, sliced ripe peaches

Garnish: Heavy cream or vanilla ice cream (optional)

Instructions: 

Preheat oven to 350 degrees;  put the butter in a 9-inch square baking pan and let butter melt in the oven.

Whisk together  cilantro leaves, flour, sugar, salt, and baking powder.  Whisk in milk until smooth.  Pour over melted butter;  do not stir.  Distribute peaches over batter.

Bake for 1 hour, until top is golden and set.  Serve warm or at room temperature, plain or with cream or ice cream.

Yield:  6 to 8 servings

Adapted from ‘Desserts from an Herb Garden’

Linda

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