Tag Archives: Dallas County Master Gardeners

BUTTERFLY PLANTS: I LOVE YOU, BUT IT’S TIME TO LEAVE

 

Variegated Fritillary on Salvia

Variegated Fritillary on Salvia

My side yard has a new unwanted hedge of plants in pots.  These are plants that should be planted in the new butterfly plot at the Raincatcher’s Garden of Midway Hills.  They are not. They sit in pots.  At my house.

The plants have been living in my side yard for two weeks.  They remind me of adult children who move back in for “just a few months, Mom,” and a year later you’re still sharing the washer with their yoga pants.

Using the butterfly garden plan, I made a list of plants required for that garden.   We needed almost 200 plants.

Plant sales are a little cheaper, but you have to know what you’re doing:

Get there early.  I am convinced most shoppers get up at 4:30 a.m. to line up two hours before the doors open.  If you’re pulling in the parking lot with your coffee in a to-go cup about 10:30, it’s not worth the drive.  The shelves are bare at that point.

Plant sales are the closest thing Dallas has to a crowded New York subway.  You’ve got to elbow your way to native-this and hard-to-find that  (saying ‘excuse me’ after each grab—this is, after all, The South).  My genteel mother would have been appalled.

Don’t kid yourself. A tiny old Prius will not be big enough for the drive back with your new acquisitions. You’ll have to beg your patient friend Judy-with-a-truck to pick up all the leftover purchases the next day.

Which brings us to why I have about 200 Plants In A Pot in my side yard, and why I know each of them intimately.

North Texas has been in a severe drought for six years.

I purchased the plants two weeks ago.  Six hours after I unloaded them to my side yard, I hauled them back into the garage because of impending “damaging 60 mph winds, hail, and possible tornadoes.” Out into the sun. Thirty minutes later, back into the garage. This has gone on for days. The plants are confused.  I am exhausted.

Last week I emptied 5 inches of rain from the rain gauge. It is too muddy to till the site for the new butterfly garden.  It is too wet to even think of planting.

The forecast is for 85 degrees and sunny today.  Severe thunderstorms are predicted for tomorrow.

Elizabeth

To read more about our Butterfly Garden Plans click here.

Picture by Starla

Berms and Tree Planting at The Raincatcher’s Garden

We are excited about our new orchard.  Peaches, plums, pears, persimmons, pomegranates, and grapes, figs, and blackberries will be part of our future crops and future recipes.

Dig in to this video to learn the purpose of a berm. We built berms around our trees in the orchard. This is also useful information for other types of tree planting.

 

Next Tuesday, March 3rd 10-noon, we will be awaiting the arrival and planting of large container grown and balled and burlapped trees. Last week a Ginkgo tree was planted. Next week: Chinquapin oak ,Mexican Oak, Lacey Oak, and Cedar Elm. All tree huggers invited!

Best cinematographer: Starla

Our recipe list here.

Ann

 

How to Plant a Bare Root Tree

The Academy Awards are over for 2014.  This film was not released in time for review. Watch our film, How to Plant a Bare Root Tree, and see if you agree it really has merit.  Remember Elizabeth’s article about our orchard and the selection of the fruit trees and why we chose Halford stock. TAKE IT AWAY ERIC!

 

Ann

Movie by Starla

Best Actor: Eric

Beautiful Things at 11001 Midway Road, The Raincatcher’s Garden

What do all these Master Gardeners have in common?

Susan and Jackie

Susan and Jackie

Hans and Tig

Hans and Tig

They are all working hard to bring you beautiful things!

Today we bring you the music of Gungor and a video presentation of our work at the Raincatcher’s Garden. Starla made this video for us. Click here to see the progress at our garden and enjoy the music : http://flipagram.com/f/QGnnecIIrm

Thank you, Starla!

 

 

2014 in Review

Elizabeth wrote this as a Farewell to the Field or How to Move an 8,000-square foot Garden, but it also recaps nicely most of 2014 and what it was like to be a part of our garden last year.  Ann

garden panoramoic -front garden

Most (sane) people cringe at moving a rose bush.  The Dallas County Master Gardeners who regularly volunteer at the Demonstration Garden on Joe Field Road took a collective deep breath this summer.  Then they rolled up their sleeves and got to work moving the 8,000-plus square foot garden.

The 80- x 100-foot primary garden included the color wheel, raised vegetable beds (six 3- x 20-foot beds plus two smaller beds), the wildlife habitat, and an arbor.  Cindy and Roger managed about eight rounds of compost measuring 5 feet across.  A packed— and very dirty—garage of tools and assorted gardening gear, a kitchen, bins and a file cabinet of educational materials, tables and chairs, and a refrigerator rounded out the list.  And one punch bowl!

The Demonstration Garden on Joe Field Road had been in the same spot for nine years.  Dallas County put the site on the market in June and within days had several contracts.   Texas A&M AgriLife Extension told the master gardeners to circle December 31 on their calendar as the final exit date.  (This date was later moved up six weeks to November 10.)  Controlled panic ensued.

Ten brave souls volunteered to serve on the Relocation Committee.  Of course, it’s a bit more difficult to relocate if you don’t know where you’re going, and you don’t know what to look for at proposed sites.    Oh, and what’s yours at the old site to take with you?

The relocation committee had to keep up an off kilter tap dance; when the right foot was off tapping to one beat, the left foot had to be working just as hard—at something else entirely.

JULY

We brainstormed about possible locations in North Dallas, Carrollton or Farmer’s Branch to be close to our long-time volunteers.  Churches, established master gardener projects, parks, and rec centers came to mind.

Lynn pulled together a site evaluation document that helped us compare, for example, parking capacity and availability of electricity at different site visits.  A new handout explained the garden’s history and goals during site visits.  A survey polled participants in the garden.

We knew we had a lot of “stuff” at the Joe Field site, but what—legally—belonged to us, to Dallas County, or to the new owners?  First you have to know what you have.  Volunteers went cabinet by shelf by garden path and listed everything in the garden.  Sarah, who compiled five pages of inventory, became known as the “Queen of Stuff.”

Annette and our Garage of Stuff

Annette and our Garage of Stuff

AUGUST

The heat hovered in the high 90s with crushing humidity.  What “better” time to drive all over North Dallas and look at possible sites for an 8,000-foot garden?

Some visits were rather formal: call, set up an appointment, meet with representatives, and walk all over the site.  Others were a little more casual: drop in on a promising rec center and chat up the director. Jackie made phone call after phone call to the City of Dallas Parks Department. Some were mired in paperwork; others didn’t have meeting rooms or storage. Some were too far.  Most didn’t have kitchens.  Timelines weren’t in sync with some sites. In all, we looked at a community college, churches, an established master gardener project, a future master gardener project, and a rec center in August and September.

The tap dance speeded up.  What about the plants at the Joe Field site? What could be safely moved? What stays? Do we have a spot for huge climbing roses? (Wait—we don’t know where we’re going.) When is it safe to move ——?  How? Can you propagate the plant if it’s too large/established to move?

Plant Prop Guru-Roseann

Plant Prop Guru-Roseann

For answers, we turned to propagation guru Roseanne Ferguson, who graciously agreed to give a workshop in September. Jim and the potters started on iris in mid-August, which is the best time to divide corms. Daylilies and bulbs were next on the list.   Volunteers walked through the garden trying to decide which plants could be relocated and which could more easily be bought as new plants for the new site.

Plant Propagation Class Participants

Plant Propagation Class Participants

SEPTEMBER

The summer heat was like a blast furnace; record high ragweed added to the misery. The month passed without rain.

Jams and Jellies For Sale

Jams and Jellies For Sale

The tap dance picked up a different beat: money.  Ann had always been careful with expenditures.  Educational luncheons and plant sales added to the coffers this year.  Still our savings were not even close to the large sums it takes to put in a new large garden.  Elizabeth and Linda met for hours to plan Farewell to the Field, a goodbye fundraiser on November 4th.   Plans were made to sell favorites from the Joe Field garden at the October 23rd Master Gardener meeting, including Basil Pesto, Lemon Verbena Jelly, and Pomegranate Jelly.  Canning and baking started full tilt in the tiny Joe Field kitchen when it was too hot to work in the field. Gardeners turned on the heat in their own kitchens, and jar after jar of yummies were made for the craft sale. Volunteers offered to start looking into grants and foundations.

 

 

Site visits continued in the heat.  It was very reassuring to the Joe Field volunteers that —like Sally Field at the Oscars—they like us.  They really like us!  Every visited location said they would welcome a garden like Joe Field.

Midway Hills Christian Church (MHCC) at Royal and Midway Roads kept coming to the top of the list of site candidates.  The church, brought to our attention by Susan, a member and Joe Field gardener, had recently adopted a Green Chalice initiative. This goal, part of the national church, directed the small, but growing, congregation on a path to show stewardship of the environment.  Its buildings, dating to the 1960s, had vacant space for Joe Field garden educational materials.  The Dallas Cooperative Preschool had recently moved to an education wing of the church.  The Da Vinci School buzzed next door; indeed, many private and public schools ringed the campus.  A recent re-roofing was designed with gutter accommodations for rain barrels.  A fellowship hall looked out onto a courtyard.  A commercial kitchen could be reserved for luncheons.  And best of all, there was land, almost a football field of land, waiting for a WaterWise garden.

Our New WaterWise Garden Site at Midway Hills

Our New WaterWise Garden Site at Midway Hills

Talks continued with representatives of the Joe Field site’s new owner, the Dallas County Commissioner, and Texas A&M AgriLife Extension to nail down what belonged to whom and where it was finally going.

Our exit date moved up six weeks: November 10.  Work on propagating, potting, labeling and charting exiting plants went into high gear.  Hundreds of plants went to gardeners’ backyards to await their new home.

Plants Being Taken Home-Susan

Plants Being Taken Home-Susan

Annette and volunteers welcomed elementary students from Grace Academy to their fifth year of visiting Joe Field.

OCTOBER

Clear, hot, dry.  The first half of the month was fall only on the calendar.

Representatives of Texas A&M AgriLife Extension walked the proposed site at Midway Christian.  Representatives of MHCC walked the garden at Joe Field.

Conversations continued with MHCC on what their plans were for different areas of the property.  Volunteers brainstormed on future possibilities for the garden.  Elizabeth and husband Mike measured and re-measured the MHCC property, the first stage of drawing up a garden conceptual plan.

The diggers and potters worked at a feverish pace. Susan directed Michele and Sue at the potting table under the shed.  An unbelievable 300 cuttings and 678 plants were put in pots, registered, and sent to foster homes. Susan started babysitting plants at the TDG greenhouses for the new garden. Lisa’s color garden was almost empty, its plants dug and relocated.

Diggers and Potters at Work

Diggers and Potters at Work

 

Hans and Arbor Removal

Hans and Arbor Removal

Judy, Hans, and Jim took apart the arbor, its supports buried 4 feet deep by overeager Eagle Boy Scouts.

Annette, Judy, Sarah, Evelyn, Linda S., Kim, and Michele sorted, cleaned and boxed up the kitchen and dirty garage.  What can be boxed up now? What do we need for upcoming events?  Susan, Diana, Jean and Patty packed. Hans kept digging and digging.

Volunteers signed up to cook for the Farewell to the Field luncheon and the October bake and craft sale.  Ceciliee and Cynthia whipped up some killer salsa for the sale. Jim and Tim said goodbye to our large water cisterns.  Volunteers submitted names for the new garden. One proposed name was a riff on our blog, Dallas Garden Buzz.  Sanity prevailed, and we did not adopt the Buzz-ards, as our nickname. We were now officially the Raincatcher’s Garden of Midway Hills, an Earth-Kind®  WaterWise Demonstration Garden, a collaboration of Texas A&M AgriLife Extension, the Dallas County Master Gardener Association and Midway Hills Christian Church.

Ann and Lisa negotiated with Texas A&M AgriLife Extension and MHCC on the project approval document.  Elizabeth designed a conceptual plan showing how the color wheel, wildlife habitat and other parts of the Joe Field garden could be shaped into a new garden space at MHCC.  Texas A&M AgriLife Extension approved the project at MHCC.   Paul and Stephen, our MHCC contacts, presented the project and drawing to the church board meeting.  Gary smiled and encouraged and helped.

Sue and Kim-It's Time to Move!

Sue and Kim-It’s Time to Move!

It was time for the final move.  Suburbans filled the parking lot.  Exhausted volunteers rolled log seats onto Lisa’s trailer. Glenda was the ultimate trouper, showing up to help with a broken foot. Tomato supports, bamboo poles, worm boxes, and box after box of materials went into waiting vehicles.  When items like the refrigerator and loaf cistern were too large to move, Abbe and Neil came to the rescue with large trailers.  Cindy and Roger moved all the compost.  As our Joe Field garden emptied, the storage sheds and unused playground at MHCC filled.  Dallas County came to claim their part of the garden.

Move Day!

Move Day!

NOVEMBER

Farewell to the Field Tablescape

Farewell to the Field Tablescape

Linda spent Halloween Friday afternoon setting up for the Farewell to the Field fundraiser—at Joe Field.  But the weather report kept getting worse, and by Monday the outdoor luncheon had to be moved five miles at the last minute to the MHCC fellowship hall to escape a driving rain. Patty borrowed chairs.  The church had lots of tables, but few tablecloths that matched.  Almost 50 guests for the feast had a golf umbrella escort through the pouring rain, with more than 20 volunteers cooking, serving, and setting up.  The MHCC pastor bought a pumpkin cheesecake at the bake sale and added a nice contribution to our new garden.

Carolyn, Gail, Elizabeth, and Dorothy worked frantically to pull together a budget request for the November 11 board meeting, two weeks after the Farewell luncheon.  Emails flew as they pinned down costs for items like crushed concrete, drip tubing, and boards for the new raised beds.  Carolyn consolidated the project’s goals and accomplishments with a power point presentation using Starla’s pictures.  Gail worked and reworked the presentation.  Elizabeth crunched numbers.  Dorothy gave great ideas. Ana researched the number of master gardeners and schools near MHCC. Members of the DCMG board were invited to MHCC to see the site of the new garden.  About 25 garden volunteers waited through a long morning of presentations at the board meeting. To the relief of the volunteers, the board approved enough money to put in phase one of the long awaited garden.

As with any large project, it takes the talent and hard work of many people.  The gardeners at the new Raincatcher’s Garden of Midway Hills are ready to begin the new year!

Elizabeth

Pictures by Starla

 

 

 

 

 

More Recipes from Farwell to the Field Luncheon

 

From Cranberry Spice Chutney to Pumpkin Cheesecake with Cinnamon Flavored Whipped Cream our “garden inspired’ menu was filled with the flavors of fall. It truly was a time to express gratitude for our new home as we celebrated with our most supportive Master Gardener friends.

Farewell-volunteers

We have loved our garden on Joe Field Road but  are ready to begin anew with exciting plans in a large field on the property of Midway Hills Christian Church.  We bring with us experience and as you can see from the smiles on our faces; we bring a camaraderie or esprit de corps that will enable us to plant the 100’s of  plants and lay miles of drip irrigation in the coming year.

Remember us as you plan your Thanksgiving celebrations!

Farewell salad

Bibb Lettuce Salad with Raspberry Maple Dressing

Ingredients:

5 heads Bibb lettuce, torn into pieces

2 small purple onions, thinly sliced and separated into rings

2 cups (8 ounces) crumbled blue cheese or feta cheese

½ cup toasted pine nuts or sunflower seeds

⅔ cup vegetable oil

¼ cup raspberry vinegar

2 tablespoons maple syrup

Directions:

  1. Arrange the lettuce and onion on 12 salad plates. Sprinkle evenly with the blue cheese and pine nuts.
  2. Combine the oil, vinegar and maple syrup in a jar with a tight-fitting lid. Shake until well mixed. Drizzle the desired amount over the salads.

Yield: 12 servings

Farewell-cranberry chutney

Cranberry Chutney

Serve leftovers atop cream cheese as an appetizer, or spread on warm biscuits at breakfast.

Ingredients:

1 cup chopped Granny Smith apple

1 medium onion, chopped

¾ cup chopped celery

1 cup raisins (golden)

1 cup sugar

1 cup white vinegar

¾ cup water

2 teaspoons ground cinnamon

1 ½ teaspoons ground ginger

¼ teaspoon ground cloves

1 (12-ounce) package fresh or frozen cranberries

Directions:

  1. Bring all ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
  2. Serve alongside turkey, chicken, roast, or ham. Store covered in refrigerator.

Yield: 4 cups.

Farewell-veggies

Roasted Vegetables with Pomegranate Vinaigrette

Ingredients:

For the Roasted Vegetables

1 large head regular cauliflower (about 2 pounds), cut into small florets

1 pound baby Romanesco cauliflower, or regular, cut into small florets

2 medium sweet potatoes, peeled and cut into ½-inch wedges

1 pound brussels sprouts, halved

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

For the Vinaigrette

½ cup pomegranate juice

½ cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup pomegranate seeds

Directions:

  1. Roast the vegetables: Preheat oven to 425⁰. Toss together vegetables and oil in a large bowl, and season with salt and pepper.  Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  2. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified.  Season with salt and pepper.
  3. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

Yield: Serves 12.

Sweet Potato Crescent Rolls and Sour Cream Yeast Rolls

Sweet Potato Crescent Rolls and Sour Cream Yeast Rolls

Sweet Potato Crescent Rolls

 An “unnamed” family member said she once ate 10 of these dreamy little “puffs” of goodness. We’ll never tell!

Ingredients:

2 packages dry yeast

1 cup warm water (105 to 115 degrees)

1 cup cooked mashed sweet potato

½ cup shortening

½ cup sugar

1 egg

1 ½ teaspoons salt

5 ¼ to 5 ¾ cups all-purpose flour

¼ cup butter, softened

Directions:

  1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sweet potato, shortening, sugar, egg, and salt; beat at medium speed of an electric mixer until thoroughly blended. Gradually stir in enough flour to make a soft dough.

 

  1. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

 

  1. Punch dough down, and divide into 3 equal parts. Roll each into a 12-inch circle on a lightly floured surface; spread each circle with 1 tablespoon plus 1 teaspoon butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on lightly greased baking sheets, point side down, curving slightly to form a crescent.

 

  1. Cover crescent rolls and let rise in a warm place, free from drafts, 30 to 45 minutes or until rolls are doubled in bulk. Bake at 400 degrees 10 to 12 minutes or until light golden brown.

Yield: 3 dozen

Sour Cream Yeast Rolls

Ingredients:

½ cup sour cream

¼ cup butter

¼ cup sugar

½ teaspoon salt

1 (¼-ounce) envelope active dry yeast

¼ cup warm water (100° to 110°)

1 large egg, lightly beaten

2 cups all-purpose flour

Melted butter

Directions:

  1. Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100° to 110°.
  2. Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes.
  3. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well.

(Dough will be wet.) Cover and chill 8 hours.

  1. Punch dough down. Shape into 36 (1-inch) balls; place 3 balls in each lightly greased muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  2. Bake at 375° for 10 to 12 minutes or until golden brown.
  3. Brush rolls with melted butter. Freeze up to 1 month, if desired. To reheat, wrap frozen rolls in aluminum foil, and bake at 400° for 15 minutes or until thoroughly heated.

Yield: 1 dozen.

Farewell pumkin cheesecake

 Pumpkin Cheesecake

This recipe from “The Peach Tree” Tea Room in Fredericksburg, Texas was published in the March 1989 issue of Gourmet Magazine. It is worthy of the honor. 

 Ingredients:

Crust:

1 ¼ cups graham cracker crumbs

½ cup finely chopped pecans

¼ cup brown sugar

¼ cup granulated sugar

¼ cup butter, melted

Directions:

  1. Combine all ingredients and mix well. Pat mixture firmly into bottom only of a buttered 9” to 10” springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside.  Reduce oven to 300 degrees.

Filling:

¾ cup granulated sugar

1 cup canned pumpkin

3 eggs

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon salt

24 ounces cream cheese, softened

6 tablespoons granulated sugar

1 tablespoon cornstarch

2 tablespoons evaporated milk or whipping cream

½ teaspoon vanilla

Directions:

  1. Mix ¼ cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
  2. Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
  3. Add cornstarch, evaporated milk, and vanilla, beating well after each addition.
  4. Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
  5. Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
  6. Turn off oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of cinnamon, sugar, and a few small pieces of toffee candy, if desired.  Also would be good topped with praline sauce.

 

Yield: 14 to 16 Servings

Farewell cranberry crisp

Cranberry Pear Crisp

Ingredients:

3 very ripe pears, peeled, cored, and cut into chunks

1 cup whole cranberries

¼ cup maple syrup

2 tablespoons lemon juice

½ cup oatmeal

¼ cup brown sugar

1 tablespoon flour

1 tablespoon butter

½ cup Enlightened Crème Fraiche

Directions:

  1. Preheat the oven to 400°.
  2. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
  3. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 x 8-inch baking dish and spoon the dry mixture over it.
  4. Bake for 10 minutes or until the topping is brown and crisp. Reduce the heat to 350°

and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Crème Fraiche.

Yield: Serves 4

Linda

Pictures by Starla

Farewell to the Field, Hello to the HIlls Luncheon and Recipes

Our last act at our 9 year old garden was to be on Tuesday.  Fifty guests and much preparation were planned.

Above: Flowers from our Garden on Joe Field Road

Above: Flowers from our Garden on Joe Field Road

Rain came and changed our plans.  Instead of being at Joe Field for the last time, we moved our feast to our new home at Midway Hills Christian Church, 11001 Midway Rd, Dallas, Texas 75229.   The lunch was a fund raiser for us and a time for thankfulness.

Guests were greeted in the parking lot by Master Gardener volunteers with huge umbrellas.  One of our guests said” you guys think of everything!” The hors d’oeuvres table and wassail were very popular.

Cranberry Wassail

Ingredients:

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon allspice

3 Tablespoons tea

3 cups boiling water

1 can jellied cranberry sauce

2 cups water

¾ cup sugar

½ cup orange juice

½ cup lemon juice

Directions:

  1. Put spices in saucepan and pour boiling water over them. Pour boiling spices over tea, in large pan with cover. Let steep 5 minutes covered.
  2. Beat jellied cranberry sauce with fork and heat with 2 cups water; add sugar and stir to dissolve.
  3. Strain tea; add cranberry liquid mixture, orange juice and lemon juice.
  4. Serve hot.

Yield: Makes 2 quarts.

Baked Brie with Cranberry Sauce and Walnuts

Baked Brie with Cranberry Sauce and Walnuts

 Baked Brie with Cranberry Sauce and Walnuts 

Ingredients:

¾ cup cranberry sauce

1 (16-ounce) brie round

Zest of one orange

⅔ cup walnut pieces

Crackers for serving

Directions:

  1. Preheat oven to 350⁰.
  2. Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate.
  3. Bake at 350⁰ for 10 minutes.
  4. Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm. Sprinkle the top with orange zest and walnuts.
  5. Serve immediately with crackers.

Note: For a simple cranberry sauce combine 4 ounces cranberries, 1/3 cup orange juice, and ¼ cup sugar.  Bring to a boil, then reduce to medium and simmer till thickened and cranberries have popped.  For extra favor add ⅛ teaspoon nutmeg and cinnamon.

Swiss Chard Turnover

Swiss Chard Turnover

 Swiss Chard Turnovers

Ingredients:

1 tablespoon olive oil

1 shallot or small onion, chopped

1 bunch Swiss chard, washed and dried, stemmed, and cut or torn into pieces

Salt to taste

Freshly ground black pepper to taste

½ cup (or more) shredded cheese, such as Parmesan

1 sheet of puff pastry, thawed overnight in the fridge

Directions:

  1. Preheat the oven to 400⁰. Line a baking sheet with parchment paper.
  2. In a skillet or sauté pan, heat the olive oil over medium heat. Add the chopped shallot or onion and cook until the shallot becomes translucent. Turn the heat up to medium high, add the chard, and sauté for about 3 to 5 minutes, until the greens wilt.  (Avoid cooking the greens to the point that they lose color or give off water).  Season the greens with salt and black pepper to taste.  Remove from the heat and set aside.
  3. On a large cutting board or counter top, unfold the puff pastry. Cut it into six rectangles. Top one end of each rectangle with a mound of the chard mixture, and then top the chard with some of the cheese.
  4. Fold the unfilled end of the puff pastry over the greens, and press the edges to seal the turnover. Place the turnovers on the baking sheet.
  5. Bake the turnover for 15 to 20 minutes, until the pastry is puffed and golden brown. These are best eaten as soon as they’re cool enough, and definitely on the same day.

Yield: Makes 6

Linda

More Recipes from Farewell to the Field tomorrow!

 

 

 

Grace Academy’s Fall Field Trip to the Demonstration Garden

For five years we have enjoyed our relationship with Grace Academy kids.  We see them as first graders in May, they return as second graders in the fall with remarkable growth!

Grace Academy  Second Graders and Teachers, 2014

Grace Academy Second Graders and Teachers, 2014

As Dallas County Master Gardeners, we spend vast amounts of time preparing for these visits and a lot of heart goes into our preparation.   We introduced  them to photosynthesis, seed formation, and plant identification.  Their faces lit up with the wonder of it all.Grace Academy and Michele-plant ID

Cotton is a favorite topic: how to grow it, how it’s used, and how to spin it.  It’s an enthralling topic for all of us. Brush up on your knowledge of cotton here.

Grace Academy kids spinning cotton with Carolyn

The children made self watering containers using recycled water bottles. A Hyacinth Bean seed is planted in each container. It’s important to talk about seeds and the energy they have to create a new plant.

Grace Academy kids making self watering containers

After all, every beginning starts with a seed.

Ann

 

Squash, Squash, and More Squash Coming

We are going to be sharing many, many squash recipes from our SQUASH ME event yesterday.  We had beautiful, lower temperature weather and a fabulous speaker who talked to us about the wide and inviting subject of squash.  While you are waiting for a complete write up, we thought you might like a few of the recipes.  Please also spend a little time reading about The Sex Life of Squash on the blog, Garden Betty to prepare  for the scintillating squash info we will be presenting in the next few days.

Michele and Sue Serving Squash Muffins with and without Gluten and Banana  Zucchini  Bread

Michele and Sue Serving Squash Muffins with and without Gluten and Banana Zucchini Bread

Squash Muffins 

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

2 tablespoons sugar

2/3 cup grated yellow squash

1 egg, beaten

¾ cup milk

2 tablespoons vegetable oil

Directions:

  1. Combine flour, baking powder, salt, sugar, and squash in large bowl; make a well in center of mixture.  Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.
  2. Spoon batter into lightly greased muffin pans, filling two-thirds full.  Bake at 350⁰ for 20 to 25 minutes.  Remove muffins from pans immediately.

Yield:  1 dozen.

Banana-Zucchini Bread

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder

1 cup vegetable oil

3 eggs

2 cups sugar

1 tablespoon vanilla extract

2 cups mashed bananas

2 cups unpeeled shredded zucchini

1 cup chopped pecans or walnuts

Directions:

  1. Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl, and set aside.
  2. Combine oil, eggs, sugar and vanilla extract in a large bowl; beat well.  Stir in bananas and zucchini.  Add flour mixture, stirring just until moistened.  Stir in pecans.
  3. Pour batter into two greased and floured 8 ½- x 4 ½- x 3-inch loaf pans.  Bake at

350⁰ for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Yield:  2 loaves.

squash chocolate cake

Chocolate-Zucchini Cake

Ingredients:

½ cup plus 1 tablespoon butter, melted

2 cups sugar

3 (1-ounce) squares unsweetened chocolate, melted and cooled

3 eggs

½ cup milk

2 teaspoons grated orange rind

2 teaspoons vanilla extract

2 cups coarsely grated unpeeled zucchini

2 ½ cups flour

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons powdered sugar

½ teaspoon ground cinnamon

Whole fresh strawberries (optional)

Directions:

  1. Cream butter; gradually add 2 cups sugar, beating until light and fluffy.  Beat in chocolate.  Add eggs, one at a time, beating well after each addition.  Beat in milk, orange rind, vanilla, and zucchini.
  2. Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon; add to creamed mixture, mixing well.  Pour batter into a greased and floured 10-inch Bundt pan.  Bake at 350⁰ for 1 hour or until a wooden pick inserted in center comes out clean.  Cool cake in pan 10 to 15 minutes; remove from pan, and place on a wire rack.
  3. Combine powdered sugar and ½ teaspoon cinnamon; sift over warm cake.  Cool completely.  Fill center of cake with strawberries, if desired.

Yield:  one 10-inch cake.

Ann

Recipes by Linda

Pictures by Starla

 

 

Plant Sales and Church Potluck Dinners

 

If you think about it, a plant sale is a lot like a church potluck dinner.  You never know what you’re going to have, the good stuff goes fast, and you get to try new things.  And it’s all homemade, except for the tubs of fried chicken.

Our Sarah outdid herself organizing the Demonstration Garden’s annual plant sale on May 22, held each spring when the Demonstration Garden volunteers host the Master Gardener monthly meeting.  The speakers giving announcements didn’t start until 11:30 a.m., but the early birds were scrambling long before that for the best deals.

Plant sale cashiers

And what deals they found: About 33 bright cardstock plant tags in Elizabeth’s calligraphy hovered over the “Have to Have It Plants” like Purple Coneflower, Lyre Leaf Sage, and White Autumn Clematis.  “Garden Standbys” like Rock Rose and Red Yucca enticed shoppers.  And then there were the “You Don’t Find That Very Often Plants” including horseradish, Jewel of Opar, and Rose Campion.

Plant sale sign

Of course, garden advice was dished out with each purchase.  Want hummingbirds?  Flame Acanthus must be in your basket.  Malabar spinach? Well, it’s sort of like spinach, but it will take hot weather.

Now you don’t just decide to have a plant sale the week before.  This is a multi-month process for our Sarah to keep up with.  In March, eager plants are divided and seeds started.  Then nursemaids take these little guys home to pamper them.  Gardeners also raid their own yards for contributions. We even had many lovely plants donated by a friend of the Demonstration Garden, Master Gardener Margaret Burnette.  Then there’s the “I Don’t Know Exactly What’s Coming In” factor, as Sarah was inundated days before the sale with last minute “I’m Bringing….” emails.

This was a Plant Sale with added attractions.  Shoppers could also bring home some of the Demonstration Garden’s magical compost or worm castings.  Cindy has the knack of coaxing compost out of a mound of clippings and leaves, and shoppers knew to stock up.

Dallas County Master Gardener with Plant Sale Specimens

Dallas County Master Gardener with Plant Sale Specimens

It’s a year until the 2015 Demonstration Garden Plant Sale Extravaganza, and I’m already making my shopping list.

Elizabeth

Pictures by Starla