All About Basil

Posted on July 28, 2012 by Dallas Garden Buzz

  Paula With 6 Varieties of Basil for Class  

The delightful smell of fresh basil greeted over 30 Dallas County Master Gardners as they feasted on a delicious basil based light lunch (recipes will be forthcoming) and learned all about basil from our own Basil Queen, Paula.   The first topic in her talk was: just how do you pronounce “basil.”  Is it “basil” with a long “a” (bay-sil) or with a short “a” (baa-sil)?  According to Paula, either pronunciation is correct—- and however you pronounce it, fresh basil is delicious.

     Basil has a long and varied history.  It is mentioned in literature pre 206 BCE.  The Greeks and Romans used it as a symbol of hatred.  They said that the gardener had to rant, rave and cuss when planting it.  As the centuries passed, basil became the symbol for love in Italy.  Young women would put a sprig of basil on their clothes to proclaim their chastity.   However, centuries’ later, in a complete symbolic reversal, women would put a pot of basil on their window sill when they were “entertaining” their lovers.  Voodoo priestesses used basil in their rituals as a symbol of love and devotion; while in Victorian times basil symbolized “best wishes” when given to a friend.   In Europe, basil was said to keep evil spirits away and, if a man carried basil in his pocket, it was supposed to bring him wealth.  (Paula tried this with her husband.)

     Low in saturated fat, cholesterol and sodium, basil is high in many nutrients such as riboflavin and Vitamins E and A.  However, Paula warned that it is also high in Vitamin K and should not be consumed by people who are on the blood thinner Coumadin.

     With over 150 varieties of basil, ranging from a shrub to compact varieties, with many different flavors, there is a basil variety for every taste and place in the garden.  Paula has found that though basil likes full sun, it will even grow in part shade.  Though most basils are annuals in Dallas, there is one type, a Bell Pepper basil, that can be grown as a perennial if well mulched in the winter.  

Sweet Basil, Lemon Basil, Holy Basil, Green Pepper Basil

    Some of Paula’s favorite basils are:

            Aussie Sweet Basil:  This is a columnar/upright basil that grows about 24 inches tall and is only 8-10 inches wide.  It does not set seed quite as quickly as some other varieties.

            African Blue Basil:  Primarily a landscape rather than culinary variety, this basil is grown by Paula to attract butterflies and bees.

            Holy Basil:  Used in Hindu and Muslim burial rituals, this clove/spicy basil is best used in potpourris and as a mosquito repellent.  Just rub a few leaves on your skin.

            Sweet Basil:  This type of basil is the favored basil of many people for use in cooking and making pesto.  One of Paula’s favorite varieties of sweet basil is Genovese. 

            Lemon Basil:  Leaves of this basil impart a lemony flavor to dishes.

            Thai Basil:  Used in Asian dishes, this basil imparts a licorice/anise flavor to food and drinks.

            Bell Pepper Basil:  A “Paula find” at the Herb Festival at Round Top, TX, this basil grows as a shrub in Houston.  Leaves of this variety can be substituted for bell pepper in salads.  They can also be infused in vodka and, according to Paula, make a great Bloody Mary.

Bell Pepper Basil Sampled by Dallas County Master Gardeners Sheridan and Linda

For basil growing tips and some great basil recipes, keep following Dallas Garden Buzz.

Carolyn

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July Blooms

Posted on July 26, 2012 by Dallas Garden Buzz

Cut Flower Exhibit of Dallas July Blooms

The Earth-Kind® WaterWise Demonstration Garden is pleased to  jump in on the July Garden Bloggers Bloom Day. Garden Blogs all across America participate monthly, giving us a record of what’s blooming all through the year to study when planning our Dallas-Ft. Worth gardens. 

In 2011, we suffered through record breaking heat, but in 2012 our gardens are blooming again despite our normal highs of 103 degrees and only pop-up showers.  With Dallas heat and clay, we use careful soil preparation.  We add compost and expanded shale, water with drip irrigation, and mulch heavily. (For a more detailed information, read the Texas A&M AgriLife link.)

Our garden is filled with carefully chosen perennials that thrive in Dallas-Fort Worth.  Zexmenia, Knock-out roses, Mexican Petunias, several Sages, bloom all through the summer in our crushing heat and humidity.

Most of the plants can be found easily in Dallas garden stores.  Fall is the best time for planting to give plants a good start through our mild fall and winter seasons although sometimes a  wide variety of perennials is not available until early spring. Print  this  list and keep checking with your favorite nursery.

1. Stick Verbena, Verbena bonariensis

2. Knock- Out Rose, Rosa ‘Radrazz’ sp.

3.  Abelia, /Abelia x grandiflora ‘Francis Mason’

4. Transylvania Sage, Salvia transsilvanica

5. Hummingbird Bush, Anisacanthus quadrifidus var. wrightii

6. Periwinkle-Cora Vinca Series, Catharanthus roseus

7.  Trailing Lantana, Lantana montevidensis

8. Orange Cosmos, Cosmos sulphureus

9. Pink Turk’s Cap, Malvaviscus arboreus var. drummonii ‘Pam’s Pink Puryear‘

10. Mexican Petunia-Pink, Ruellia britonia

11. Phlox, Phlox paniculata ‘John Fanick’

12. Mexican Petunia-Lavendar, Ruellia brittonia

13. Red Yucca, Hesperaloe parviflora

14. Tropical Milkweed,  Asclepias curassavica

15. Jewels of  Opar, Talinum paniculatum

16. Autumn Sage , Salvia gregii ‘Navajo Rose’

17. Mealy Cup Sage, Salvia farinacea ‘Victoria’

17. Zexmenia, Wedelia texana

18. Butterfly Rose, Rosa chinensis ‘Mutablis’

19. Desert Willow, Chilopsis linearis

20. Rock Rose, Pavonia lasiopetala

21. Black and Blue Salvia, Salvia guaranitica ‘Sapphire Blue’

Ann

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Cheesy Hot Quiche Squares With Fresh Jalepenos

Posted on July 25, 2012 by Dallas Garden Buzz

Cheesy Quiche with Fresh Jalepenos on metal tray  

8 eggs

½ cup all-purpose flour

 1 teaspoon baking powder

¾ teaspoon salt

4 cups (1 pound) shredded Monterey Jack cheese

1 ½ cups cottage cheese

¼ cup chopped jalapeño peppers from the garden

Beat eggs 3 minutes.  Combine flour, baking powder, and salt; add to eggs, and mix well.  Stir in cheese and chopped peppers.

Pour into a greased 13-x-9-x2-inch baking pan; bake at

350 degrees for 30 to 35 minutes.  Let cool 10 minutes; cut into squares.  Yield:  about 12 servings.

Linda

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Lemon Verbena Thins

Posted on July 22, 2012 by Dallas Garden Buzz

 Lemon Verbena Cookies on a tray with dragonfly decoration

Cookies

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup shortening

¾ cup sugar

1 egg

1 tablespoon lemon juice

2 teaspoons lemon zest

1-2 tablespoons minced fresh lemon verbena

Lemon Glaze (optional)

2 tablespoons lemon juice

1 cup powdered sugar

1 teaspoon butter, softened

l.  Stir together flour, baking soda, and salt.  In a separate bowl, cream shortening and sugar.  Beat in egg and next 3 ingredients.  Stir in dry ingredients thoroughly.

2.  Shape dough into two 6-inch rolls.  Wrap tightly with wax paper.  Freeze overnight.

3.  When ready to bake cookies, slice dough slightly thicker than 1/8-inch.  Place cookies 1 inch apart on an ungreased baking sheet.

4.  Bake at 375 degrees for 8 to 10 minutes or until edges are light golden.  Remove from baking sheet and place on a cooling rack.

5.  To make lemon glaze, combine lemon juice, sugar, and butter.  Frost cookies with glaze.

Yield: about 3 dozen

Steep lemon verbena leaves in hot lemon juice to intensify juice’s flavor. 

Linda

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Dragonfly Sugar Cookies

Posted on July 21, 2012 by Dallas Garden Buzz

Dragonfly Iced Sugar Cookies

 Shortbread:

2 cups (4 sticks) unsalted butter, at room temperature

1 ½ cups powdered sugar

2 T vanilla extract

4 cups all purpose flour

2 tsp baking powder

Powdered Sugar Icing: 

2 cups powdered sugar, sifted

¼ cup milk

1 tsp vanilla or almond extract (optional)

To make the shortbread:  Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.  Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until fluffy.  Add the vanilla and beat until combined.  In a separate bowl, stir together the flour and baking powder.  Add the flour mixture slowly to the butter mixture, stirring on low speed.  Stop beating as soon as the flour mixture is completely incorporated.  (Overbeating will produce a tough cookie)

Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling out.  On a flat, smooth floured surface, roll the chilled dough out to ¼ inch thickness.  Cut out the cookies  Use a spatula to transfer the cookies to the prepared baking sheets, placing them ½ inch apart.  Combine the dough scraps and reroll the dough to cut out more cookies.  Roll any subsequent scraps into a thick log, wrap in plastic wrap and freeze for 10 minutes. Cut ¼ inch thick rounds of the log to make round cookies.

Bake the cookies for 10-12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet. Remove with a spatula and cool completely on racks about 5 minutes before icing.

To make icing:  Whisk together the powdered sugar, milk and extract.  Divide the icing into parts for different colors.  Use food coloring to tint. Can brush on or dip cookies face down into icing, being sure to cover the whole cookie.

Store the cookies in an airtight container at room temp up to 1 week or tightly wrapped in aluminum foil or plastic wrap for 1 month in the freezer.

Iced Sugar Cookies from Rebecca Rather’s “The Pastry Queen”

Karan

 

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A Profusion of Cucumbers

Posted on July 21, 2012 by Dallas Garden Buzz

Maybe it’s something to do with the submarine shape: cucumbers and zucchini over run our gardens this time of year. ‘Fess up, Ann. Was that you close to midnight last week frantically turning a bunch of cucumbers into pickles?  Or looking up cucumber dip recipes?

One of the most prolific cucumbers in Ann’s garden wasn’t even invited. The cucumber’s home garden was across the alley and down the street, and this summer it appeared in Ann’s yard.  Didn’t yo’ mama teach you any manners, cucumber?

Cucumbers Growing in a Dallas Vegetable Garden on a Trellis

AgriLife Extension horticulturists Sam Cotner and Jerry Parsons tell us how to create cucumber nirvana in our gardens: work amended soil into rows 4-6” high and at least 36” apart for good drainage.  Plant 3-4 cucumber seeds on top of the row every 12-14 inches.  Thin the cucumbers soon after they emerge.  Cucumber vines can reach 6-8 feet or more. 

In large gardens, cucumbers can trail on the ground, but in small gardens train cucumbers on a fence, trellis or wire cage. (If using a trellis or cage plant 3-4 seeds in hills 4-6” high around the edge of the container.)  Soak the plants weekly if it doesn’t rain; use drip irrigation or water in the morning or early afternoon being careful not to get water on the foliage.

Sliced Cucumbers

Farmers markets often carry the little pickling cucumbers that grow 3-4” long and keep their crunch when pickled.  They can also be used fresh in salads.  Suggested varieties include Carolina, Liberty, Saladin and County Fair 87.  Slicing cucumbers reach 6-8 inches long and are ideal for fresh vegetable trays and salads.  Varieties include Sweet Slice, Burpless, Dasher II, and Slicemaster.  Cucumbers for a fall garden can be planted August 1-15.

Jars of Cucumbers on the kitchen counter

Wait a minute….there’s the doorbell.  Image that, a basket of CUCUMBERS! Could that be from you, Ann?

Elizabeth

Don’t forget our Cucumber Dill Sandwich Rounds Recipe

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Fresh Peach Pound Cake

Posted on July 20, 2012 by Dallas Garden Buzz

 

Dallas Garden Party Fresh Peach Pound Cake Slices

Ingredients:

1 cup butter, softened

3 cups sugar

6 eggs

3 cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

2 cups peeled, chopped fresh ripe peaches

½ cup sour cream

1 teaspoon vanilla extract

1 teaspoon almond extract

Directions:

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.  Add eggs, one at a time, beating after each addition.

Combine flour, soda, and salt; stir well.  Combine peaches and sour cream.  Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture.  Mix just until blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-in tube pan.  Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center of cake come out clean.  Let cake cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.  Yield: one 10-inch cake.

Linda

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Garden Party Sparkles With Peach Cake and Dragonflies

Posted on July 20, 2012 by Dallas Garden Buzz

The July 14th garden party menu was in place.  A few more details and we would be ready for the day. Captured by the beauty of the dragonfly, our theme quickly developed around this unique and fascinating creature.  Invitations, nametags, garden stakes,  decorations, and even cookies were all bearing a strong resemblance to the winged wonder.  (And how appropriate that one of the interns even came wearing a dragonfly necklace!)

Dallas in July usually means that our gardens are full of cucumbers, peppers, tomatoes, lemon verbena, basil, pineapple sage, and more.  All this and a few surprises became part of our menu.

Cucumber Ready to Be Picked,Growing in a Dallas Garden

 Who could resist a chunky piece of fresh peach pound cake?  Of course, the difficult part was deciding whose peaches should go into the cake batter.  Which area would receive the honor?  Parker County peaches, East Texas Lorings, or maybe even a few from the Texas Hill Country.  Why not just give them equal standing and use a little of each?  Talk about a flavor explosion!

Peach Pound Cake in front of periwinkles, next to strawberries

And those luscious lemon verbena thins, light as a feather and topped with sweet goodness, disappeared in a flash.

But the real crowd pleaser had to be the melt-in-your-mouth but almost too pretty to eat yummy little dragonfly sugar cookies.

Dragonfly Iced Sugar Cookies

 Ah, yes, we were treated to a delightful show of nature in all her glory.  Did 87% humidity stop anyone from savoring every moment of our time together?  Of course not!  As any true gardener will tell you-gardening isn’t for sissies.

And so, after months of anticipation, we proudly proclaim that the class of 2012 is now fully initiated, ready to “dig in and get growing!”

We wish them all a very successful and meaningful start to a lifetime of gardening adventures.

Linda

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Cucumber Dill Sandwich Rounds

Posted on July 19, 2012 by Dallas Garden Buzz

Tray of Cucumber Sandwhichs at Dallas Garden Party1 large cucumber, peeled, seeded and grated

1 (8 oz) pkge cream cheese, softened

1 small shallot, minced

1 T mayonnaise or 1 T milk

¼ tsp dried dill weed

2 loaves Pepperidge Farm very thin white bread

2 T butter or margarine, softened

1 medium cucumber

1 pkge fresh dill, for garnish 

Shred cucumber; pat shredded cucumber between absorbent paper towels to remove excess moisture.  Combine cucumber, cream cheese, minced shallot, mayonnaise, and dill weed.  Mix well. 

Cut crusts off bread. 

Spread one side of each slice of bread with 1 tsp butter, and spread cucumber filling evenly over butter on 1 slice.  Place 2nd piece of bread on top.  When all sandwiches are made, wrap in plastic wrap, placing wax paper between each layer, and chill at least 8 hours.  Before serving, cut into circles with biscuit or cookie cutter or glass.  1 ½ inch cutter makes a good sized round sandwich. 

Score small cucumber with tines of a fork.  Cut 11 (1/4-inch) slices from cucumber, and cut slices into quarters.  Reserve remaining cucumber for other uses.  Insert a cucumber wedge, point side down, in top center of each sandwich.  Add a sprig of dill from your garden for garnish. 

Yield: 30  sandwich rounds

Karan

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Strolling Along The Garden Path

Posted on July 19, 2012 by Dallas Garden Buzz

  Sunflowers in a glass bottle staked to show the garden path   On Saturday July 14, we welcomed a new class of Master Gardener Interns to a morning of “meeting, greeting and eating” in Linda’s  backyard.   A chorus line of dancing sunflowers (courtesy of the Earth-Kind® Demonstration Garden) turned their perky little “faces” to greet the guests.  Over 120 Mentors and Mentees found each other along the way ready to embark upon the journey ahead.

Dallas Garden Party

 Another “garden feast” had been planned, orchestrated and beautifully prepared by a committee of enthusiastic volunteers, otherwise known as “foodies.”  How we love those garden-themed events that give us the opportunity to think creatively and exercise our culinary skills!

 And so it was decided, this one would highlight the best that our July gardens had to offer, especially those glorious herbs and veggies.  

Our menu included a “little of this,” and a lot of “that.”  Here’s a sampling of what we munched on throughout the morning:

 Strawberry Lemonade Coolers 

 Jalapeno Pimento Cheese Sandwiches

 Cucumber Dill Sandwich Rounds

Cheesy Quiche Squares 

Crudité Tray with Spinach/Herb Dip

 Strawberry Bowl 

 Fresh Peach Pound Cake

Lemon Verbena Thins

Dragonfly Sugar Cookies

Summertime Iced Tea 

 Linda

Keep following Dallas Garden Buzz for these recipes!

 

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