MAKING A LIST: SPRING PLANT SALES

 I am not one of those people—and you know who you are—who are very organized.  Ask anybody. The spring trip to the local plant sale usually goes like this:  “Plants for the vacant spots in the front flower bed? Ok, this year,” I muse to myself,  “we’re using ______ colors, and I don’t have one of _______, yet. “ 

Plant Sale Shopping in Dallas

Not this spring. This year, I’m going to have a PLAN. The real deal: down to the ¼- inch, drawn on the drafting board with the compass and scale ruler kind of inspiration.  And from the plan, I’ll have a plant list.  Clutching the plan tightly, I’ll march into the spring plant sales that lure gardeners much like the waft of ribs from the barbecue joint seduce ‘cue lovers.  No impulse purchases for me.  I’ll have something I’ve never had before: a shopping list. Not on the list? Not in the checkout line. 

I did get the plan drawn up.  It took several weeks of looking at the favorite plant books, doodling around on the computer, and checking on mature sizes of plants.

Each plant had a circle drawn to scale representing its place and size in the grand scheme.  I finally had the shopping list. 

Things began to unravel within minutes at my first plant sale of the season.  Blame the perfect spring day. Chalk it up to cash burning a hole in my pocket. Proceeds go to four charities? Oh Lord, help me now. 

 Needless to say, I emerged from the check out line with two unplanned Eryngium ‘Blue Glitter’ that promise a cool purple thistle-looking bloom. Cardinal Flower Lobelia cardinalis wasn’t on the list either.  But how else was I going to have “dense spikes of brilliant red blooms that are a hummingbird magnet?”  Just put “hummingbird” and “magnet” in close proximity and I am a goner. I bought three. 

Chiding myself, I shopped at the Texas Discovery Garden plant sale the following week.  Russian sage, black-eyed Susan, asters, and Mexican sunflower went on the cart.  Each of those was on the Shopping List. 

But then I fell for Miss Huff lantana.  The “BEST of the lantanas” says the plant description.  I bought two.  I overlooked that it grows 3-6 feet high. The Best of the Lantanas needs to be moved to the side yard. 

It was getting easier to tally what purchases were not on the Shopping List: Bridal Wreath vine, “Peter’s Purple” monarda, Louisiana iris, Mountain sage…… 

Husband Mike’s only request was for something to shade the brick wall of the house from the hot west sun.  I snagged dwarf pomegranate ‘Nana’ at a sale in Collin County.  Perfect plant: 3-6 feet tall, orange blooms and fruit from spring to fall, gorgeous color next to the brown brick.  The next day as I popped it out of the pot, I noticed a slight discrepancy: the tag said ‘Wonderful’ which grows into to a small tree. 

Oh bother. Is it 3-6 foot ‘Nana’ as the plant list specified? Or have I planted a really, really big ‘Wonderful’ pomegranate? Time will tell.  

Elizabeth

Love In The Mist, Nigella damascena

Love In The Mist At The Demonstration Garden on Joe Field RoadSome cottage garden favorites just do not work for us. Towering foxgloves just rarely tower, but Love in the Mist that’s a happier story.

Love In The Mist Blooming In April In Dallas

It’s true it doesn’t care for heat but still it loves spring here and adds a pretty airy charm to the early garden.  Its easy care as long as you remember Love in the Mist doesn’t like heat.  So the seeds are best planted in fall or early winter;  the plants establish themselves over the dreary months and then grow amazingly fast and start to bloom when warm days arrive.  The flowers are in shades of blue as well as pink and white  with fine foliage that is a treat in itself. When flowering is done, the seed pods form. 

Seed Pod Of Love In The Mist

Remember,self seeding annual, means you have to allow the seed pods to become mature but in this case it’s really an added bonus as the pods are intricate stripped balloons that add interest to the flower bed and can be saved for arrangements as well. Just be sure that some seeds fall to the ground. It’s the circle of life right there in your garden; the seeds will find their way and when winter comes they start to grow  and soon…

Susan

Pictures by Starla and Ann

Mexican Chocolate Cake with Praline Frosting

Mexican Chocolate Cake Served At April Master Gardener Meeting 

1 cup boiling water

3 ounces unsweetened chocolate

½ cup butter, softened

1 teaspoon vanilla extract

1 ¾ cups brown sugar

2 eggs

1 ¾ cups plus 2 tablespoons flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

½ cup finely chopped pecans

Pour water over chocolate in bowl.  Stir to melt and set aside to cool.  With mixer, cream butter and vanilla, add brown sugar and blend well.  Beat in eggs, 1 at a time.

 Sift flour, soda and salt into creamed mixture and mix well.  Blend in sour cream and chocolate mixture.  Pour into greased  9×5 inch loaf pan.  Bake at 350 for 1 hour and 15 minutes.  Cool for 10 minutes and frost.  Garnish with pecans.  May be prepared ahead.

Frosting 

½ cup butter

1 cup brown sugar

¼ cup milk

1 to 2 cups confectioners’ sugar, sifted

½ teaspoon vanilla

Blend butter and brown sugar in saucepan.  Boil over medium heat for 2 minutes, stirring continuously.  Add milk and bring to a boil.  Remove from heat and cool to lukewarm.  Gradually stir in sugar until frosting reaches desired consistency.  Mix in vanilla.  

Serves 12

Linda

Black Bean Salad with Lime Cilantro Vinaigrette

Black Bean Corn Salad with Lime Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado

and  Lime-Cilantro Vinaigrette 

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

½ cup chopped fresh cilantro, plus more for garnish

2 Haas avocados, chopped 

Instructions 

Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight.  Right before serving, add avocados and mix gently, being careful not to mash avocados.  Garnish with more chopped cilantro, if desired.

Serve at room temperature. 

Servings: 6-8

Linda

Cream of Cilantro Soup

Cream of Cilantro Shooters

½ cup butter

½ cup chopped fresh cilantro, divided

1 medium onion, chopped

2 celery stalks, chopped

1 ½ teaspoons ground cumin

1 garlic clove, chopped

2 jalapeno peppers, seeded and chopped

1 shallot, chopped

½ cup all-purpose flour

4 (14 ½ ounce) cans chicken broth

1 bay leaf

¼ teaspoon pepper

2 cups whipping cream

1 cup (4 ounces) shredded Monterey Jack cheese 

Preparation 

Melt butter in a large Dutch oven or stockpot over medium-high heat; add ¼ cup chopped cilantro, onion, and next 5 ingredients.  Cook, stirring constantly, 5 to 7 minutes or until tender. 

Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown. 

Add chicken broth, stirring rapidly until blended; add bay leaf.  Bring mixture to a boil; reduce heat, and simmer 20 minutes. 

Stir in pepper and whipping cream; cook 5 minutes. 

Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables. 

Add shredded Monterey Jack cheese and remaining ¼ cup chopped cilantro. 

Pour soup into individual serving bowls. 

Yield: 2 quarts

Linda

Picture by Starla

Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Spinach Mushroom Enchiladas with Cilantro Cream Sauce 

Cilantro Cream Sauce: 

3 cups heavy whipping cream

¼ teaspoon cayenne pepper

1 ½ teaspoons coarse salt

3 cups chopped cilantro leaves (about 1 bunch)

5 teaspoons cornstarch dissolved in 5 teaspoons cold water 

Mix together the cream, cayenne, salt, cilantro and the dissolved cornstarch in a 2-quart saucepan over medium heat.   Cook and stir until thickened, about 10 to 15 minutes.

spinach mushroom enchiladas sign (2) 

Enchiladas: 

1 teaspoon butter

½ large onion, diced

8 ounces fresh button mushrooms, stemmed and quartered

20 ounces frozen chopped spinach, cooked

½ cup stale bread crumbs

1 teaspoon white pepper

1/8 teaspoon nutmeg

¼ teaspoon chili powder

1 egg

coarse salt

2 cups shredded Mexican blend cheese, divided

10 flour tortillas 

 Preheat the oven to 350F.  Melt the butter in a skillet over medium heat.  Add the onions and mushrooms, and sauté until the onions are transparent.  Remove from heat and set aside.  Squeeze the excess water out of the cooked spinach.  Place the spinach, bread crumbs, white pepper, nutmeg, chili powder and egg in a food processor and pulse until blended thoroughly; season with salt.  Transfer the spinach mixture to a large mixing bowl and stir in the reserved onion-mushroom mixture and 1 cup of the cheese.  Spoon about ¼ cup of the filling onto each flour tortilla, roll up and place seam side down in a 9 x 13-inch baking dish.  Pour the Cilantro Cream Sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.  Bake for 30 minutes or until brown and bubbly. 

Note:  For a special presentation, line the center of the tortillas with fresh spinach leaves before filling and rolling them and garnish with *Spicy Sauce.

Adapted from “Peace Meals”

*Spicy Sauce 

1 large tomato, finely chopped

½ cup finely chopped onion

2 canned jalapeno peppers, seeded and chopped

¼ cup tomato juice

½ teaspoon salt 

Combine all ingredients; stir well.  Chill until serving time.  Yield 1 cup

Linda

Pictures by Linda and Starla

Bluebonnets

 On April 20th a short one hour drive from Dallas to Ennis, Texas brought us to beautiful Bluebonnet fields.”The bluebonnet is to Texas what the shamrock is to Ireland, the cherry blossom to Japan, the lily to France, the rose to England and the tulip to Holland.” (quote by Jack McGuire) 

To get this field of blue, you have to plant seeds in the fall when spring thoughts are  distant. If you need a little reminder, we will be happy to oblige.  In October we will remind our readers to plant Bluebonnet seeds.

Close up of Bluebonnets in an Ennis field

And remind you to purchase a field.

Bluebonnets Covering an Ennis Hillside

And to paint  the gate.

Bluebonnet Field in Ennis, Texas With Red Gate

Ann

Penelope, An Earth-Kind® Rose In Our Garden

In 2007, we had the idea of having a rose trellis made out of rebar.

Rose Trellis Being Shown Off By Gail, Kim, Cindy, Jane

We planted three Penelope Roses on it.

Here is what Antique Rose Emporium says about Penelope: Massive clusters of large, pale pink, semi-double flowers fading to peaches and cream adorn this chunky shrub during the growing seasons. Fat, orange-pink hips weigh down the bush in fall and winter. This rose is an excellent choice for hedging as the bush is dense with beautiful foliage and fragrant flowers and will mature quickly.

Penelope Rose Clusters

This is the  iron trellis in 2013 smothered by Penelope and  with Abelia, ‘Edward Goucher, Abelia ‘Kaleidescope’, Dwarf Yaupon Holly, and Daylilies at her feet.

Penelope, Abelias, Daylily foliage, Dwarf Yaupon Holly

Ann

April Dallas County Master Gardener Meeting

 Nothing short of a tornado should keep you from the April 25 Master Gardener meeting at the Earth-Kind Water Wise Demonstration Garden, 2311 Joe Field Rd. , Dallas. 

Blue Iris and Earth Kind Roses at the Demonstration Garden

Not only is the Garden in full, best of April, boisterous bloom.  But Linda  tested Mexican recipes for months to perfect a lunch menu using our home grown cilantro that will leave you weak in the knees: Cream of Cilantro Soup; Spinach and Mushroom Enchiladas with Cilantro Cream Sauce; Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette; Spicy Salsa; and Mexican Chocolate Cake with Praline Frosting. 

Cilantro Growing In Raised Bed At The Demonstration Garden

What would lunch be without a Plant Sale? Master Jardineros will sell 4-inch, quart, and gallon plants for rock bottom prices.  Plants include: lyre leaf sage, artemesia, Victoria blue salvia, stick verbena, Indigo Spires salvia, Star sedum, fall asters, blackberries, Blue Gamma grass, tall pink “Chi Chi” Ruelia, white and purple Hyacinth bean, and compost.  Check or cash only, please. 

Note: Please bring your own folding chair.  The meeting begins at 11:30.  Gina Woods a fellow Master Gardener will be presenting a program on Tillandsias and Bermulaids .  She will be bringing plants to show and sell.

Elizabeth

Learning In The Garden

Tuesday, April 7, the Denton County Master Gardener School came to Dallas to learn from the Dallas County Master Gardeners at The Earth-Kind® WaterWise Demonstration Garden on Joe Field Road.

Did you know blackberries have primocanes and  floricanes and perennial roots and biennial tops?

Tim Allsup and blackberry lessons

Have you ever grafted a Cherokee Purple Tomato onto a Celebrity Tomato?

Jim Teaching Tomato Grafting

Are you aware of the virtues of vermiculture?

Michele and Sue Teaching At The Dallas Demonstration Garden On Joe Field Road

We just can’t help it.  We love sharing  garden know- how with other gardeners.

Yearning to learn in the garden?  Future classes will be advertised on this blog.  Y’all come!

Ann

Pictures by Starla.