Harvest Lunch Grilled Vegetables

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Grilling these fresh vegetables couldn’t be easier!

Ingredients:

Fresh vegetables of your choice (zucchini, onions, tomatoes, yellow squash, red peppers, and green peppers)

Olive oil

1 (1 ounce) packet dry Italian dressing mix

Directions:

1.  Wash and dry all your vegetables.  Cut into large bite-size pieces.

2.  Take two pieces of heavy-duty aluminum foil that are each about 20” long.

Lay one on top of the other perpendicularly, so that they make an “X”.

3.  Fold up all the edges so that you create a little “bowl” shape.

4.  Place chopped vegetables in the aluminum foil bowl and spread them out.  Try to have just a single layer of vegetables, if possible; or make 2 or 3 “bowls” so that all the vegetables are evenly cooked.

5.  Drizzle the vegetables with olive oil (just a couple of tablespoons, depending on how many vegetables you use) and pour the powdered dressing mix on top of the vegetables.  Mix all together until the vegetables are evenly covered with oil and dressing mix.

6.  Place the foil bowl of vegetables on a grill on medium heat.  Grill for 10-15 minutes

(depending on how “crunchy” you like them to be), stirring occasionally to make sure they are all cooking evenly.

7.  Remove from grill when finished and enjoy!

Linda

Grilled Figs with Thyme Honey and Gorgonzola Toasts

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In his book, The Herbfarm Cookbook, Jerry Traunfeld says that “in summer and autumn when fresh figs are readily available, they become ambrosial when grilled and drizzled with honey infused with thyme.  Serve them as an appetizer before dinner or a fruit-and-cheese course to end the meal.

Ingredients: 

  • ¼ cup mild or medium-strength honey, such as clover or blackberry
  • 6 3-inch sprigs fresh English thyme or lemon thyme
  • 12 large ripe figs
  • 2 teaspoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons fresh thyme leaves
  • 1 best-quality artisan-style baguette
  • 6 ounces Gorgonzola cheese, at room temperature

image Directions:  1.  Thyme honey.  Bring the honey to a simmer in a small saucepan and add the thyme sprigs.  Let sit off the heat for 15 minutes or more while grilling the figs and bread. image 2.  Grilling the figs.  Start a charcoal fire in an outdoor grill or preheat a gas grill.  (I used a stove top grill pan and it worked fine).  Cut the figs in half and toss them in a small bowl with 2 teaspoons olive oil and the thyme leaves.  Adjust the grill rack 4 inches from the fire.  When the charcoal is ashed over and glowing or the gas grill is medium-hot, grill the figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side.  Transfer them to a platter.

3.  Toasts.  Cut 24 ½-inch-thick slices from the bread and brush both sides lightly with olive oil.  Toast the bread on both sides on the grill away from direct heat.  Spread the cheese on the toasts and top them with the figs.

4.  Serving.  Remove the thyme sprigs from the honey with a fork and discard them, then drizzle the warm thyme honey over the figs and toasts.  Serve at once.

Yield:  8 to 12 servings (These can also be grilled inside on a stove top grill pan;  fun to prepare in front of your guests).

Note: We simplified the recipe somewhat by serving the grilled figs spread with Gorgonzola cheese then drizzled with honey. We eliminated the “toasts” because of our full menu.

Linda

Celebrating Our Harvest Lunch

imageThere is an old hymn that begins with the words “Come, ye thankful people come, Raise the song of harvest home!”  Yesterday at the Joe Field Demonstration Garden as we gathered around the harvest table, our spirits were indeed lifted with gratitude and thanks.

It was an especially joyful experience for our team of volunteers to serve over 46 guests the foods that had been gathered and prepared by our own hands.  For weeks we had planned every detail of the day and watching it unfold was a testament to the hard work of everyone involved.

Here is a closer look at the recipes, the setting and decor that made the day so special for a lovely group of Master Gardeners and their friends.

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Will we host a similar event in the spring?  Stay posted – we’re as”busy as bees” at the Demonstration Garden!

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Linda

Harvest Lunch and Mother’s Meat Loaf

 Yesterday was a day to savor: Our Harvest Lunch and “Farm to Table” talk by Tim on how we grow our veggies. The Harvest Lunch was all about how to enjoy them!

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We had 46 guests and 20 Dallas County Master Gardener as cooks and servers.

If you weren’t able to come, please look through our pictures and recipes over the next few days and imagine you were there!

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Linda shared her family recipe for meat loaf.  The servers ate beforehand to make sure everything was perfect and yes, it was.

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One day Linda Alexander and Karan Edgemon were having a quick lunch together.  Each looked at the other and said, “well, what are you fixing for dinner tonight?” Surprisingly, they both replied with “Mother’s Meat Loaf”.  In talking further they realized that the recipes were very similar, only a few small differences.  So, this recipe is a combination of those two recipes:

Karan’s Meat Loaf and Linda’s Piquant Sauce for the top.  Like good friends, they compliment each other!

Mother’s Meat Loaf

Ingredients:

1½ pounds lean ground beef

1 cup soft bread crumbs

1 medium onion, chopped

1 ½ teaspoons salt

¼ teaspoon pepper

1 egg, lightly beaten

½ cup tomato sauce

Piquant Sauce

1. Combine ground beef, breadcrumbs, chopped onion, salt, pepper, beaten egg, and tomato sauce in a large bowl; stir well.  Shape meat mixture into a 12- x 7-inch loaf; place in a 13- x 9- x 2-inch baking pan. Pour Piquant Sauce over top of loaf.

2. Bake at 350 degrees for 1 hour and 15 minutes. Baste with sauce while baking.

3. Transfer meat loaf to a serving platter.  Garnish with sauce from pan, sliced green onions, and grated cheddar cheese.

Yield: 6 to 8 servings

Piquant Sauce

Ingredients:

¾ cup firmly packed brown sugar

¾ cup catsup

1½ teaspoons dry mustard

¾ teaspoon Worcestershire sauce

Directions:

Combine all ingredients in a small bowl, stirring well.

Yield: About 1 ¼ cups

Linda

Fall Seed Sowing For Spring Flowering

There is so much possibility in a seed, except if you leave your seeds sitting on a counter, or in the garage, or in your imagination.

Poppy seeds should be planted now. At the Demonstration Garden ours flourished  in the less tended, driest soil. Poppy advice from the Dallas Morning News here.

may 7 2013 068 (Large)

And don’t forget to sow Bluebonnet seeds.   You may recall  we promised to prompt you to plant  Bluebonnets.

Bluebonnets April  2013 013 (Large)

larkspur-Aggie HortLikewise Larkspur seed should be planted now.

Oh dear, some of my dried Larkspur stalks from last spring are still sitting in my garage with viable seed.  This is a reminder to me as well!

Time is of the essence.

Ann

Pumpkin Cheese Ball

A “sure to delight” treat for festive gatherings.

Pumpkin Cheese Ball

 Ingredients:

2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container chive-and-onion cream cheese, softened

2 teaspoons paprika

½ teaspoon ground red pepper

1 broccoli stalk

Red and green apple wedges

Directions:

1. Combine first 5 ingredients in a medium bowl until blended.  Cover and chill 4 hours or until mixture is firm enough to be shaped.

2.  Shape mixture into a ball to resemble a pumpkin.  Smooth entire outer surface with a frosting spatula or table knife.  Make vertical grooves in ball, if desired, using fingertips.

3. Cut florets from broccoli stalk, and reserve for another use.  Cut stalk to resemble a pumpkin stem, and press into top of cheese ball.  Serve cheese ball with apple wedges.

Yield:  Makes 16 Appetizer Servings

*Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days.  Attach stalk before serving.

Linda

Adapted from Southern Living Annual Recipes

October Master Gardener Meeting

The best Dallas County Master Gardener Meeting of the year takes places tomorrow, October 24,  at 11:30am at the Farmer’s Branch Recreation Center.  Potluck, Craft Fair, and Seed Exchange all rolled into one fantastic meeting.

Master Gardeners will be selling everything from plants to pastries.

We have been making  pomegranate jelly for two weeks. Remember?

  Pureeing pomegranate seeds-thank you Kim!

Pureeing pomegranate seeds-thank you Kim!

Buy a jar and help us educate Dallas County citizens  become super savvy  gardeners.

Sarah,Lynn, Sheila, Sue-Jammin!

Sarah,Lynn, Sheila, Sue-Jammin!

We will also be selling Lemon Verbena Tea Bread, Pumpkin Bread, Fall themed Sugar Cookies, Banana Apricot Bread, and Feta Sage Cornbread.

Just a thought but wouldn’t the pomegranate jelly be good on sage cornbread!

We expect to sell out of our vintage silver plate spoons stamped to use as garden markers.  You might want to stop by our table early to shop for these and our butterfly/ rose stamp necklaces.

Ann

Adam’s Autumn Biscuits

In a 1994 River Road Cookbook these biscuits are described as golden towers of light flaky pastries that belie their humble beginnings.  Louisiana “alchemists” can indeed turn lead into gold. 

Pumkin Biscuits

Ingredients:

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons brown sugar

1 teaspoon orange zest

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ cup butter, chilled and cut into small bits

One 16-ounce can unsweetened pumpkin puree

½ cup golden raisins

2 tablespoons 1%, or less, buttermilk

½ cup brown sugar

Directions:

1. Preheat oven to 400 degrees.

2. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon and nutmeg into a mixing bowl.  Using a pastry blender or food processor, cut the butter into the flour mixture until it resembles very coarse meal.  Add pumpkin and raisins.  

3. Pat the dough into ½ inch thickness on a well-floured surface.  Cut out using a floured 1-inch cutter.

4.  Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with ½ teaspoon brown sugar per biscuit.

5.  Bake 10 – 15 minutes or until done.

Yield: 24 biscuits

Linda

(EVERGREEN) WISTERIA—Except it’s not.

It’s Ann’s fault.

“Please, please, please write a blog on Evergreen Wisteria???” I’m not a fan of wisteria.  My father (tried) to train it to cover a patio in San Antonio.  You’ve never seen a more God forsaken vine in your life.  The yellow chlorotic leaves limply hung on sad little vines struggling in the limestone caliche.  I was told that it had exquisite purple blooms in the spring.  Never saw one.  My father heard that if you shock wisteria, that it would burst into bloom. Even being sharply rammed with a lawnmower failed to persuade the thing to flower.  But I digress.

Susan has planted the most breath taking vine at the garden called—evergreen wisteria.  It has grown from a little start planted this spring into a stunner filled with purple blooms—and get this—it flowers mid-summer to fall when other more sane plants have thrown in the towel.

Millettia reticulata, Evergreen Wisteria in our Garden

Millettia reticulata, Evergreen Wisteria in our Garden

Usually when we think of wisteria, we dream of southern arbors covered with long purple blooms for two to three weeks in the spring.  The often-used Chinese wisteria Wisteria sinensis has a dark side. (Does that infamous southern vine, kudzu, come to mind?)

Wisteria gallops over companion plants, prompting Texas AgriLife Extension Agent Dale Groom to write, “Because wisteria has been known to literally take over other plantings, plant it on structures that are separate from other landscape locations.”  In other words, if you can’t play nicely, you have to play alone.  All 35 mature vining feet of you.

Wisteria sinensis

Wisteria sinensis

Ah, but if you want the Southern Landscape Look, without the hassle, consider American wisteria Wisteria frutescens. It blooms in the spring, but is better behaved than its Japanese or Chinese relations. Evergreen WisteriaI’ll put my money on evergreen wisteria Millettia reticulata, which isn’t a wisteria at all.  (Refer to my opinion of wisteria in paragraph two.)  Its oval leaves are evergreen, and it blooms when everything else in the garden is gasping in the heat.  At 15 feet tall by 10 feet wide, evergreen wisteria grows less than half the reach of Chinese wisteria.  And the purple/magenta bloom is lovely. The vine is suggested for zones 8 to 10, so gardeners in colder climates would need to bring it into the greenhouse in the winter.

Elizabeth

Evergreen pictures by Starla.

You can observe  Evergreen Wisteria growing at the garden and have a Harvest Lunch with us on October 29th. Details here.

Creamy Southwestern Pumpkin Soup

Creamy Southwestern Pumpkin Soup

Soul-satisfying contentment with a little “kick”! Pumkin Soup, Dallas Garden Buzz   Ingredients:

2 tablespoon butter

1 large onion, chopped (about 2 cups)

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

5 cups chicken broth

1 large baking potato, peeled and chopped (about 2 cups)

1 ¼ teaspoons salt

½ teaspoon chili powder

½ teaspoon ground cumin

1 (15-ounce) can pumpkin

¼ cup chopped fresh cilantro

2 cups milk

3 tablespoons fresh lime juice

Garnishes: sour cream, fresh cilantro sprig, toasted pumpkin seeds

Directions: 1. Melt butter in a Dutch oven over medium heat.  Add onion, jalapeno pepper, and garlic; sauté 15 minutes.  Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender.  Remove from heat, and let cool slightly (about 5 to 10 minutes).

2. Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

3. Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated.  Stir in lime juice; garnish, if desired.

Yield: 10 cups

Review your pumpkin facts here.

Linda