DALLAS GARDEN BUZZ

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 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

3 Comments

Posted in Recipe and tagged Cilantro, garden recipe, Herbs to Grow and Use in Dallas, Texas Peaches. Bookmark the permalink.

More About February Garden Chores

Posted on February 27, 2013 by Dallas Garden Buzz

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?

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?

Annette

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Posted in Winter and tagged demonstration garden, february day, garden chores, outdoor learning, Vegetable Gardening In Dallas. Bookmark the permalink.

February Garden Chores

Posted on February 26, 2013 by Dallas Garden Buzz

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.

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.

Sarah, Jackie, and Linda take it away:

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

This grass will go to the compost pile:

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

2 Comments

Posted in Earth Kind Roses, Winter and tagged compost pile, Dallas County Master Gardeners, dallas gardeners, Earth-Kind Roses, ornamental grass, Ornamental Grasses, Pruning. Bookmark the permalink.

The Case for Cilantro

Posted on February 10, 2013 by Dallas Garden Buzz

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.

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.

5 Comments

Posted in Herbs To Grow In Dallas, Winter and tagged Cilantro, dallas gardens, garden recipe, Herbs to Grow and Use in Dallas. Bookmark the permalink.

Soups And Cornbread With Veggies

Posted on February 6, 2013 by Dallas Garden Buzz

Broccoli Veggie Cornbread

½ stick butter or margarine, melted

2 eggs, slightly beaten

1 pkg Jiffy Cornbread Mix

½ pkg (10 oz) frozen chopped broccoli, cooked (about 1 cup)

½ cup small curd cottage cheese

½ cup canned creamed corn

Grated onion or chopped green onion, if desired

Preheat oven to 350 degrees. Chop cooked broccoli a bit smaller. In a large bowl melt butter in microwave. Add chopped broccoli, cottage cheese, corn, onion and beaten eggs. Mix till combined. Stir in cornbread mix.

Pour into greased 8 x 8 Pyrex for thicker squares or 7 x 11 Pyrex for less thick squares. Bake about 35 minutes or until toothpick in center comes out clean.

Patti,Dallas County Master Gardener Class 2012

Spicy Refried Bean Soup

1 can (15oz) fat-free, spicy refried beans

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) vegetable broth

2 cans (10oz) Rotel tomatoes with green chilies

1 cup water

Mix all ingredients in a large pan. Heat on medium until it comes to a boil.

Reduce heat and simmer 8-10 minutes. Serve with tortilla chips.

Makes 2 quarts. Less than 120 calories per 8oz. serving.

“Heat” can be adjusted by using less Rotel tomatoes

Sarah, 2006

Mediterranean Lentil Ragoût

Olive oil cooking spray

1 large onion, finely chopped

5 cloves garlic finely minced

1 jalapeño pepper, finely minced

1 large fennel bulb, sliced thin

1 (28 ounce) can diced tomatoes

1 1/2 cups orange juice

1 1/3 cups lentils, picked over and rinsed

1 Tablespoon dried basil

1 Tablespoon dried oregano

1/4 cup tomato paste

1/3 cup mint leaves, chopped, divided use

6 cups cooked rice, quinoa or bulgur

Parmesan cheese (optional)

1. spray a heavy skillet with cooking spray; place over low heat and sauté onion, garlic, jalapeño and fennel, stirring occasionally, until soft, about 5 minutes. (if vegetables start to stick or brown, cover skillet.)

2. Add tomatoes, orange juice, lentils, basil, oregano and tomato paste. Increase heat and bring to a boil. Reduce heat, cover and simmer for 40 to 50 minutes, or until lentils are tender. (add up to 1/2 cup water or orange juice if ragout gets too thick.)

3. Stir in mint leaves, reserving 2 tablespoons for garnish. Serve lentil stew over rice, quinoa or bulgur. Garnish with Parmesan cheese, if using, and remaining chopped mint.

Serves 6, approximately 449 calories per serving

Recipe from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Homegrown, Veggies, Fruits and Herbs

Posted on January 31, 2013 by Dallas Garden Buzz

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 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.

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

Posted on January 25, 2013 by Dallas Garden Buzz

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.

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.

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

10 Comments

Posted in Vegetable Gardening in Dallas, Winter and tagged dallas gardens, vegetable gardening. Bookmark the permalink.

Arugula-Pear-Blue Cheese Salad

Posted on January 22, 2013 by Dallas Garden Buzz

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

Arugula

Posted on January 21, 2013 by Dallas Garden Buzz

Some Herbs behave and have benign reputations. Others like Arugula, are said to be pushy, narcissistic snobs. Pushy, yes, if you don’t like bold peppery flavor, don’t try Arugula on your sandwich or in your salad. There’s a reason Arugula is also known as Rocket or Roquette! And Arugula likes itself enough to fling its seeds all over the garden so maybe it is narcissistic. Like much in life, though, the snob label isn’t fair. Arugula is pricey at approximately $6 a pound in the grocery store and it is true that it’s peppery leaves are appreciated by the white wine crowd, but any gardener can plant arugula easily in a sunny spot and enjoy it in all the recipes we are going to provide.

Transplants can be bought now and planted in your Dallas area gardens.Wait a few weeks to plant by seed. I asked some of my favorite Dallas County Master Gardeners about Arugula and here is what they said. Ann

Arugula

It’s pronounced ah-ROO-guh-lah!

SALADS

mmmm I like it so much I have trouble getting it to the kitchen uneaten. With pears, I’d say Bosc pears and pear flavored white balsamic vinegar for dressing. Deirdre

We enjoyed an Arugula-Pear-Blue Cheese Salad as part of Christmas dinner. Place arugula in a large serving bowl. Top with Bartlett pears, cut in six wedges, crumbles of a good blue cheese, and toasted pecans or walnuts. Drizzle with a vinaigrette made with olive oil, Champagne vinegar, a shallot, and Dijon mustard. Elizabeth

Here is an Arugula Salad that I have been making for many years. Makes a fresh and flavorful addition to almost any meal.

Arugula, Tomato and Avocado Salad

8 cups loosely packed arugula, torn into bite-size pieces

16 ounces plum tomatoes, chopped

4 stalks canned hearts of palm, sliced

2 avocados, peeled, pitted and chopped

5 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Salt and Pepper to taste

1 (12-ounce) wedge Parmesan cheese

1/4 cup pine nuts, toasted

Combine the arugula, tomatoes, hearts of palm and avocados in a large bowl. Whisk the olive oil and lemon juice in a small bowl. Season with salt and pepper. Add to the salad and toss to coat. Shave strips of the Parmesan cheese over the salad using a vegetable peeler. Sprinkle with the pine nuts.

Yield: 4 servings, or more Linda

SANDWICHES

Arugula is something everyone should grow. There are two kinds: the regular that goes in the cool times and the rustic or wild arugula that loves the heat. Both are aggressive in self seeding so people need to be aware, but well worth it. Using it in sandwiches alone is worth growing–no need to have the most expensive mustard anymore–arugula has a complex mustardy nutty taste that elevates a sandwich. The cool season, regular arugula has such lovely flowers–completely edible and bees love them too. I was just outside and my arugula is starting to bloom and it was covered in honey bees. Susan

Prosciutto Wrapped Greens: Whisk 3 Tablespoons olive oil, 2 teaspoons red wine vinegar, 2 teaspoons fresh lemon juice, ½ teaspoon Dijon mustard in a bowl and season with salt and pepper, add 2 tablespoons freshly grated Parmigiano-Reggiano cheese and toss with arugula to coat the greens lightly. Squeeze the greens together. Cover with thin slices of prosciutto and roll into a log. Cut the log into 2 inch pieces on the diagonal. Delish! Martha

PESTO

Arugula pesto is a tangy twist. Make it just as you would a regular basil pesto. You can substitute toasted walnuts or pecans for the pine nuts. Annette

ANYTHING

I mostly eat it raw in salads, but when I have an abundance I do it much like Kale or Swiss Chard and put it literally in most anything: a stir fry, stuffed peppers, in any sauce, in soups. We LOVE arugula, especially the heirloom kind that reseeds itself. Steve

My sentiments on arugula echo those you already have—I love it, too (but my husband doesn’t, so I have to sneak a bit into milder salad greens.) From a gardening standpoint, it’s one of the easiest greens to grow—I think its germination rate must be 110%, so it’s great for gardeners without much experience growing plants from seed. The younger tender leaves have the best flavor for fresh use. As the plant begins to bloom, the larger leaves can be tough. However, the edible flowers are delightful in salads, dips, and spread or sprinkled on creamy soups. And toss a handful of leaves into Tuscan bean soup—divine! Ditto the pear salad idea. We’re having a family celebration tonight with a composed salad starter of roasted pears with blue cheese, walnuts, and craisins on a bed of arugula with a light lemon scented vinaigrette. Marian

I have used Arugula and cooked with it instead of spinach! It worked fine and had a good taste. We just have to be creative! Andria

NUTRITION

I don’t usually grow arugula because it’s high in vitamin K and I cannot eat it. I have grown it for my daughter; she loves it juiced and raw in salads. Paula

Arugula is a popular aromatic green with a mild nutty flavor and slight peppery bite. It is delicious in salads and may also be used in soups, pasta and vegetarian dishes.
Wild Arugula, also known as Rocket, is more peppery and adds a nice spicy flavor to salads. Wild arugula leaves are more serrated and peppery than regular arugula.
Arugula has more vitamin C, calcium and beta carotene than most other salad greens. foodreference.com

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Posted in Uncategorized and tagged bartlett pears, champagne vinegar, vegetarian. Bookmark the permalink.

Vegetable Planting in January

Posted on January 17, 2013 by Dallas Garden Buzz

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.

4 Comments

Posted in Recipe, Vegetable Gardening in Dallas, Winter and tagged garden recipe, Onion Planting, vegetable gardening. Bookmark the permalink.

DALLAS GARDEN BUZZ

Cilantro Peach Cobbler

More About February Garden Chores

February Garden Chores

The Case for Cilantro

Soups And Cornbread With Veggies

Homegrown, Veggies, Fruits and Herbs

One Potato, Two Potato, Hopefully More

Arugula-Pear-Blue Cheese Salad

Arugula

Vegetable Planting in January

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