Category Archives: Winter

Winter Honeysuckle

It’s nice to have something blooming in February and it’s nice to have friends like Texas Discovery Garden.

We had all gathered around our Winter honeysuckle to inhale its lovely scent and had questions about this plant.

Winter Honeysuckle Blooming Late January through February at the Demonstration Garden on Joe Field Road

Winter Honeysuckle Blooming Late January through February at the Demonstration Garden on Joe Field Road

Roger, featured in another of our posts, answered:

Ann,

Roseann had forwarded me your e-mail yesterday and I hadn’t realized until then that ours too is in bloom now!  I had gone out to check on it and never got back to respond.

As you already know it’s a non-native (E. China)so might be discouraged by some purists for planting.  Although it is listed as “invasive” by some sources, most gardeners would disagree, as it doesn’t produce many berries and only suckers for a short distance from the bush.  Perhaps in the moist woods of eastern U.S. it might escape cultivation, but doubtful here in our fairly dry habitat.  Probably it has received a bad rap from its many relatives – like the highly invasive Japanese Honeysuckle which is a VINE or Amur Honeysuckle, a bush that used to be fairly invasive in this area.

Anyone that would rather not try it, might try the native White Honeysuckle (Lonicera alba) that has very similar leaves and not quite so bush-like.  I’m not sure of its bloom time, but it probably doesn’t produce the profusion of strong scented flowers this early in the season like the Winter (or Fragrant) Honeysuckle.

As a landscape plant, it apparently is not picky as to soil type and is relatively drought tolerant.  It does have some other distinct benefits for a North Texas landscape.  The flowers this early in the season do provide a rare nectar source for bees and butterflies that venture out on warm days during the winter months (Question Marks, Goatweeds, and Mourning Cloaks are local butterflies that overwinter here as adults).  It is supposed to be an excellent bird attracting bush according to some sources for the berries.  But since ours rarely fruits, it is often the flowers that attract the birds!  They apparently eat the flowers for the nectar and spit out the petals.  One interesting comment I read is that it is sometimes referred to as “Pouting Flower” as the paired flowers face in opposite directions!

Thanks for asking about this!  I needed to write something for my weekly “In The Garden…” part of TDG’s blog, so I’ll just copy what I wrote to you!  Naturally, Roger

Roger Sanderson
Director of Horticulture

Texas Discovery Gardens
at Fair Park
3601 Martin Luther King Jr Blvd
Dallas, Texas 75210
P.O. Box 152537
Dallas, Texas 75315
P (214) 428-7476 ext. 210
F (214) 428-5338

RSanderson@TexasDiscoveryGardens.org
The butterflies are back!

Picture by Starla

Merry Christmas To You!

Christmas 2013 Garden

MERRY CHRISTMAS FROM OUR GARDEN TO YOURS!

Picture by Starla

More About February Garden Chores

Garden chores never really stop just because it’s winter.  Even though the garden “sleeps” during these colder months, there’s always something to do – trimming frost-bitten plants, removing those that have been winter-killed, composting, mulching – the list of chores go on.  For the volunteers at the Demonstration Garden, January and February have us looking forward to the Spring garden – what should we plant, when is the best time to plant, what do we need to do to get ready? 

 ILPS Students Preparing Vegetable Beds For Spring

Independence Life Preparatory School students Myron and Bradley worked in one of the many raised beds to thin out fava beans which they planted a month ago.  Ever the recyclers, rather than composting, they potted up the 12 plants they removed for transplanting.  Myron added a wheelbarrow load of compost, then, he & Bradley prepped the entire 4’x 12′ raised bed for planting bush beans next month.   

Bradley couldn’t think of a better place to take a break than to sit on the edge of the raised bed he’d so carefully tended.  On a beautiful sunny February day, who could ask for more?

Student Helper At The Demonstration Garden on Joe Field Road

Annette

February Garden Chores

During February Dallas gardeners prepare for spring.   Several of our Dallas County Master Gardeners pruned roses at the Farmers Branch Rose Gardens and developed the confidence needed to remind us hot to tackle  17 varieties of Earth-Kind Roses at the Demonstration Garden.

We pruned the roses back to about three feet, cut out crossing and interior branches, pruned out the dead wood and excess-voila Earth-Kind Roses ready for spring.

February Rose Pruning, Mutablis Rose and Two Master Gardeners

Sarah demonstrated an ornamental grass cutting technique:  

To cut  tall grasses in a perfect mound……you go around the clump with a bungee cord, cut straight across just above the cord and pop the cord off. Sarah just happened to have a couple of bungee cords in her trunk so that we could try this technique.

Bungee Cord Wrapped Around Grass To Be Pruned

Sarah, Jackie, and Linda take it away:

Master Gardeners Cutting Back Grass

More ornamental grass pruning by Jean, Becky, Michele, and Linda:

Master Gardeners Cutting Back Grasses At The Demonstration Garden

This grass will go to the compost pile:

Clippings Going To Our Compost at The Demonstration Garden

Spring is coming and we hope you will visit us at our garden, 2311 Joe Field Road, Dallas, 75229.   Comment  if you would like to ask a question or set up tour of the gardens.

Ann

The Case for Cilantro

Ina Garten (aka the Barefoot Contessa) says she despises it.  Others say the taste reminds them of dirty dishwater.  Some claim a soapy taste when they chew on it.  How could it be, then, that guacamole wouldn’t make it to a true “TexMex” table without a hefty amount of cilantro mixed in?  And salsa without cilantro?  Not in TEXAS! While there are clearly two sides, the “lovers” and the “haters”, consider these facts before arriving at your own verdict.

 History

Cilantro, Coriandrum sativum, a member of the Apiaceae (Umbelliferae) family has been cultivated as a medicinal and culinary herb for more than three thousand years.  Mentioned first in Egyptian papyri and the Bible, Spanish conquistadors introduced cilantro to Mexico and South America where it quickly became associated with that cuisine.  Also known as Chinese parsley, the herb has a long history in Chinese medicine and cuisine.  One of the ancient uses was as an aphrodisiac.

Cilantro Growing in Raised Bed, Demonstration Garden Joe Field Rd, Dallas

Growing It

Cilantro likes loose, rich, well-draining soil.  Sow seeds in the fall ½” deep, thin seedlings to 1 foot apart.  Plant seeds again in February to give your cilantro time to grow before it gets too hot. If you can find it,  choose variety “Long Standing” for its excellent flavor, improved leafiness and, as the name infers, its slow-to-bolt quality. 

Cilantro  needs full sun and occasional watering if the weather is dry.  Transplants can be put in the ground anytime throughout the fall and winter.  A succession of crops will help your cilantro last longer.  To harvest cilantro, cut the stems down to the ground, a small section at a time.  When cilantro gets ready to flower, it sends up leaves that are lacier and smaller.  The seeds of the cilantro plant are known as coriander.   An aromatic spice, try using coriander in sweets, cakes, breads, and to flavor liqueurs.

Cooking With Cilantro

Every part of the plant is edible.  Cilantro’s  flat and gently serrated dark green leaves, resembling Italian parsley, are best used when the plant is about 6 inches high, and they must always be used fresh.  Toss them into almost any salad.  You can use cilantro anytime you would use parsley.  Make a pesto out of it just as would basil and freeze it for future use.  Store a bunch of cilantro for about a week in the refrigerator in a jar of water loosely covered with a plastic bag.  (Remember to change the water every few days.) 

Enjoy It 

The flowers make an attractive bouquet or addition to other garden flowers for cut arrangements.   Use it to settle the stomach and encourage good digestion.  Or do as the Chinese, use it in a “love potion” which they believed led to a long life.   While true, its unique aroma and pungence often demand an acquired taste, once you acquire the taste for it cilantro can be addicting!  Finally, just be thankful that when summer tomatoes and peppers are beginning to ripen  and cilantro may no longer be found in the garden, a quick trip to the grocery always keeps it within reach.   Case solved!

Linda

Note:  Over the next few weeks we will be sharing some of our favorite “cilantro” recipes with you.

Homegrown, Veggies, Fruits and Herbs

I have a visual image of Master Gardener and nutritionist Barbara Gollman at Kroger: Red hair flying, trim figure running behind a cart, zipping down the frozen food isle flinging packs of frozen veggies into the cart for one of her wonderful soups. 

Barbara, Dallas County Master Gardener Teaches Value of Vegetables

Barbara intrigued a large group of Master Gardeners Tuesday with her talk on the nutritional benefit of vegetables, fruits, and herbs.  Turns out that Mom was correct when she urged us to eat our vegetables.  Carrots, oranges, sweet potatoes, and other fruits and vegetables are full of phytochemicals, substances in plants that have the potential to slow aging, boost immunity, prevent disease, and strengthen our hearts and circulation. 

Cabbage, Broccoli Field Road, Dallas, Texas

Barbara suggests that we eat watermelon and tomatoes, plants that are packed with lycopene, a nutrient which helps prevent macular degeneration.  Pinto beans are rich in fiber, which can prevent cancer and heart disease, and flavonoids, which can curb the oxidation of LDL cholesterol and prevent blood clotting.  Cruciferous vegetables like broccoli and cabbage are high in calcium.  Nuts are filled with Vitamin E, one of the most potent fat-soluble antioxidants. Berries, greens, winter squash—-well, you get the idea.  

Barbara said that new research has shown the health benefits of herbs. Who knew? Turns out that 1 teaspoon of oregano = ¾ cup of brussel sprouts in antioxidants.  

Barbara dries her herbs in the microwave after her husband’s reaction to using his closet as an herb drying rack. Remove the leaves from the stems of the herbs and spread on paper towels.  Put two paper towels on top of the herbs.  Pop in the microwave and zap for one minute.  (If the leaves are charred, try again and use a shorter amount of time. If the leaves aren’t crisp, microwave longer in 15-second increments.)  Remove from the microwave and air dry on the kitchen counter for a few days.  Store in a labeled glass jar.  

Are home grown vegetables better for you than those found in the grocery? Barbara says some research showed up to a 15 percent increase in nutrients in homegrown and organic vegetables.  Some other studies didn’t find an increase in nutrients. 

Many thanks go to Barbara for her research and common sense approach to healthy eating.  Let’s just put it this way: on the way home I stopped at Whole Foods and bought spinach, broccoli, and almonds for dinner.   

Elizabeth

Recipes served in the class will follow.

One Potato, Two Potato, Hopefully More

One of the joys of winter is to sit down with a cup of tea or hot chocolate and thumb through garden books and catalogues.   Visions of a riot of color from  gorgeous flowers (does it really matter that my yard is shaded by many tall trees and the descriptions say “full sun”) and bountiful vegetable harvests (surely there is a shade tolerant tomato) always seem to intoxicate me into ordering or purchasing many more seeds and products than any reasonable person needs or can use.  Of course, most of the sunny place flowers struggle, get lanky, then die a slow death in the shade of my yard; and, so far, I haven’t discovered a shade tolerant productive tomato.  Yet spring holds such promise, and occasionally I find a particular variety of full sun plant that tolerates shade, that I forget the failures of last year and try again.  After all, some experiments turn out well.

     For the past two years the Garden’s vegetable guru, Jim,  has experimented with the “trash can” method of planting potatoes.  If you are not familiar with this method there are several  YouTube videos showing literally pounds and pounds of potatoes being harvested from potato sets planted in 30 gallon trash cans.  To construct a “trash can” potato bin, a drainage hole is made in the bottom of a plastic trash can, Seed potatoes are planted at the bottom of the can in a few inches of soil, then as the potato plants grow to about eight inches tall enough soil (in the Garden’s case, the Garden’s homemade compost) is added to cover them half way up the stem.  At the end of the season, the trash can is dumped and the potatoes are harvested.  An easy way to grow potatoes?  It certainly sounds like it.  However Jim reported that in the first year’s experiment, the Garden’s trash can potatoes rotted.  Guessing that perhaps there wasn’t enough drainage, the second year Jim tried putting 2” drainage holes around the side of the can.  Once again, though the plants themselves were huge and vigorous since they were growing in all that compost, the actual potato yield was small and many of the potatoes continued to rot. 

     A failed experiment, perhaps….  however one always learns something.  Jim surmised that perhaps the problem was that the potato plants were not getting enough sun.  Potatoes need full sun and the opaque trash can shaded them unless the sun was directly overhead.    It wasn’t until months later when the plants grew over the top of the can that they were in full sun throughout the day.

     So, this year, the Garden is trying two methods to grow potatoes.  The first, in the garden’s raised bed, is the usual “trench method” where a trough about 6”-8” deep and about 4” wide is dug.  Seed potatoes that have been cured and dusted with sulfur are planted about 12”-15” apart and covered with about 4” of soil.  As the potatoes sprout, the soil is “hilled”/backfilled around the stems since potatoes grow in the space between the seed potato and the surface of the soil.    

Red La Soda Potatoes, Dusted With Sulfur, Ready For Planting

                                                               . 

    The second experimental method being tried is Jim’s homemade 2’x2’ potato bin constructed from 1”x6” treated lumber (one can also use untreated lumber or cedar).  As the potatoes plants grow to about 12” tall, another 6” panel of lumber will be added to the bin and enough soil added to bury 1/3 of the plant. 

New Potato Bin At The Demonstration Garden

The advantage to this type of bin as opposed to the trash can method will not only be increased drainage but also the potato plants will be able to receive full sun throughout the day since more panels can be added as the potato vines grow taller.  Will this method produce a better crop of mature potatoes?  Who knows….. but that’s the fun of experimenting.

     There are many other methods (potato bags/wire bins lined with newspaper/etc) used to plant potatoes.   Do you have a favorite method for planting potatoes?   If so, let us know.  This year in my community garden plot, I plan to try “laundry basket” potatoes:  cutting out the bottom of a plastic laundry basket and using it like a cage to hold the mounded soil around my potatoes.  If it works, I’ll let you know the results.  If not, I’ve only lost several small seed potatoes plus three dollars to purchase three laundry baskets from the Dollar Store.  So tell us your method— and Happy Experimenting!!

Carolyn

Arugula-Pear-Blue Cheese Salad

Arugula, Pears, Pecans, Blue Cheese For Salad

1/4 cup plus 2 Tbsp peach or pear preserves

1/2 cup Champagne vinegar

1 shallot, sliced

2 tsp. Dijon mustard

1/2 tsp salt

1/4 tsp freshly ground pepper 

1/2 cup olive oil 

8 cups loosely packed arugula

2 Bartlett pears, cut into 6 wedges each

4 oz. blue cheese, crumbled

1/4 cup chopped toasted walnuts or pecans 

Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth.  With processor running, pour oil through food chute in a slow steady stream, processing until smooth.  Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp peach preserves. 

Place arugula in a large serving bowl.  Top with pears, blue cheese, and pecans.  Drizzle with vinaigrette. 

Elizabeth  From Southern Living Magazine 

Vegetable Planting in January

1015Y  Texas SuperSweet Onions planted January 8, At The Demonstration Garden

Brrr…it has been cold in Dallas, Texas since our snowy Christmas day.  My thoughts have not been about digging  in the garden.  Sitting by the fireplace with a hot cup of tea and garden catalogs spread at my feet seem right for January.

The gardening calendar has other thoughts.   Potatoes and onions are ready to be planted now!  Jim and Hans  planted our onion sets last week.  Jim likes to get an early start on onions and plants them just as soon as he can find them in Dallas garden centers. 

 To grow fist size onions, you need to select the right variety, plant between January 1st and February 15th, and maintain optimum moisture and fertility. We like the  famous 1015Y  Texas SuperSweet.  Other recommendations from Texas A&M include :  Bermuda, Southern Belle, White Granex, Yellow Granex and Burgundy.

Plant your onion sets about 4 inches apart in raised furrows.  Keep them moist not wet.  At the Demonstration Garden we  add  compost to provide the nutrients onions crave. 

And what’s the payoff for getting outside in January  to plant onions?   Remember the sweet and savory onion tarts we made last May! 

Ann

Next week we will be plant potatoes, and seeds of beets, lettuce, carrots, and radishes.

Eat Your Greens!

Collard GreensAfter my transplant from Connecticut to the Dallas area twenty-eight years ago, I’ve tip-toed around the Southern idea of cooked “greens”, but other than cooking kale occasionally never really developed an interest.  However, in a recent search for a non-dairy source of calcium for aging bones, I found that greens such as collards are a great source of this mineral as well as other complementary vitamins K and A.  Collards are one of the cruciferous vegetables in addition to the better known and more consumed broccoli, kale, and cabbage.  These greens have great cholesterol-lowering, anti-cancer, antioxidant, and anti-inflammatory benefits. 

Good for your heart, good for your bones, now how to make them good to eat!  I found a great cookbook called Greens Glorious Greens! by Johnna Albi and Catherine Walthers with great information, specific preparation and cooking directions, and great recipes for over thirty of these leafy greens—from arugula to wild greens such as chicory and dandelion.

These authors, as well as Whole Foods website, the world’s healthiest foods ,call collards a nutritional goldmine.  But one more obstacle before plunging into my exploration of greens—my Dallas-born husband who dislikes cooked greens.  So with a promise of corn muffins and BBQ chicken, I made the following recipe, which is adapted from Greens Glorious Greens! 

Collard Greens and Caramelized Onions 

12 ounces Collard greens (about 6-7 cups chopped)

1 Tablespoon extra virgin olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

1-1/2 teaspoon agave nectar (or 2 tsp of sugar), for caramelizing the onions

salt to taste 

Chopped GreensWash collards, remove stalks, and cut leaves in half.  Stack 5 to 6 leaves together and slice into ¼ inch strips.  Set aside. 

In large, deep skillet (or cast-iron pan) heat olive oil, add onions, and sauté for 15 minutes.  Add agave (or sugar) to onion and continue to stir for 2 to 3 minute.  Add garlic and sauté for another 2-3 minutes. 

While the onions are cooking, bring 3 cups of water to a boil in a 12-inch skillet with a lid.  Add collards, cover, and cook at a good boil for 8 to 10 minutes, stirring occasionally.  The greens are bright green, but tender, when ready.  Drain in colander. 

Stir greens into onions and garlic.  Season with salt and cook for 2 to 3 minutes until heated through, Serves 3 to 4.

Adapted from Greens Glorious Greens, page 118. 

A great new vegetable recipe to add to my collection, and—yes—my husband did eat all his greens. 

Jean