Tag Archives: Dallas Farm to Table

Overcoming The Summer Doldrums

Posted on August 30, 2025 by Dallas Garden Buzz

August 30, 2025

Have you been feeling somewhat listless or despondent over the last few weeks? Are you experiencing a period of inactivity or lack of energy? If so, you are not alone. It may be that those summer doldrums have many of us in a wearisome summer slump!

We’ve all, no doubt, spoken those words many times over the years. However, for the first time, my curiosity motivated me to do a little investigating into the meaning of “doldrums”. Much to my surprise the doldrums are for real! In oceanographic terms, they are a part of the ocean near the equator abounding in calms and light shifting winds.

 In the early 19th century, the word doldrums came to be applied to certain tropical regions of the ocean marked by the absence of strong winds. Sailing vessels, depending on wind propulsion, struggled to make headway in these regions, leading to long, challenging journeys.

While the exact etymology of doldrums is not certain, it is believed to be related to the Old English dol, meaning “foolish” – a history it shares with our adjective dull.

Click here for a much more scientific and very fascinating explanation from NOAA

If you are like other gardeners waiting for the winds to “pick up”, here are a few refreshing ideas to help you navigate through the summertime blues! One of the most delightful ways to celebrate the hot, sticky last few weeks of summer is found in the herb garden. When I’m in search of a culinary treat, summer herbs seem to have the answer. Let’s look at a few of the heat-tolerant, dependable standouts that satisfy the craving.

Whatever your preference, vibrant flavors ranging from sweet and floral to savory and pungent can be found in herbs that persevere through the high heat and icky humidity of summer.

 Offering aromatic qualities from minty and citrusy to earthy and woodsy, consider these flavor profiles to suit your preference:

*Sweet and floral: basil, lavender and anise hyssop

*Citrusy: lemon verbena, lemon balm and French sorrel

*Minty: various mints (spearmint, ginger mint, peppermint, etc.), nepitella, oregano and thyme

*Earthy: sage, rosemary and thyme

*Pungent/Spicy: chives, papalo, French tarragon

Enjoy the simple pleasures of growing and harvesting summer herbs. Some of the most satisfying ways for using fresh herbs are found in sprinkling, scattering and tossing over fruits, salads, vegetables and desserts for a delectable finish. Other than a quick trip to the grill, bake free is the best way to savor the gifts of our summer gardens. Use freshly gathered herbs to elevate your food from tasty to irresistible!

Here are a few ideas for a cool ending to summer:

Grilled Peach and Blueberry Salad with Fresh Mint

Peaches grilling in a nonstick grill pan
Honey infused balsamico used as a dressing for the salad
Grilled Peach and Blueberry Salad

Creamy Chilled Cantaloupe Soup Garnished with French Tarragon and Blue Borage Blossoms

Ground sumac spice for cantaloupe soup
Cantaloupe growing in my August garden.
Creamy chilled cantaloupe soup

Yellow Pear Tomato Salad with Red Rubin Basil, Nasturtium Blossoms, Basil Pesto and Mozzarella Pearls

Yellow pear tomatoes growing in my August garden
Yellow Pear Tomato Salad with nasturtium blossoms

Creamy Chilled Cantaloupe Soup with Ginger

Grilled Peach and Blueberry Salad

Linda Alexander, Dallas County Master Gardener Class of 2008

Leave a comment

Posted in Recipe and tagged , , , , , , , , , , , . Bookmark the permalink.

Summer Peaches…Pure Bliss

Posted on August 4, 2025 by Dallas Garden Buzz

August 4, 2025

“Fresh peaches are nature’s candy”. From an unknown source, comes this quote that my husband embraces fully. It’s especially true at our house around late June to mid-July when those much-anticipated east Texas, Parker County and Hill Country peaches hit the local fruit stands and farmer’s markets. We’ve been known to buy several bushels during that time.

On a recent weekend trip to the deep piney woods of east Texas, we experienced an exceptionally flavorful peach event. Hosted by our dear friends, Sharon and Jason Romano, developers of a stunning place near Overton known as High Hill Resort Community, what could be more appropriate than to celebrate their annual peach-themed dinner extravaganza!

Bushels of peaches from local growers arrived at their doorstep a few days prior to the dinner. The restaurant’s chef had already created the menu so preparations for feeding 64 guests went immediately into action.

At 6:00pm diners were welcomed to their seats and the “peachy” feast began. Please enjoy reading through the menu and viewing photos of a masterfully curated “Philley Peach Dinner”. Congratulations to Executive Chef, Ryan Dove, and Sous Chef, Matt Frazier, for treating us to a truly memorable event!

And thanks to our friends for sending us back to Dallas with 2 bushels of those summer jewels from east Texas!

Here is a short list of several recipes we will be enjoying over the next few weeks:

*Peach-Mint Lemonade and Peach Tea

*Peach Gazpacho

*Deconstructed Peach Burrata (courtesy of Chef Ryan)

*Peach Salad with Bacon Dressing (courtesy of Chef Ryan)

*Fresh Peach Poundcake

Photos from the Peach Dinner

Linda Alexander, Dallas County Master Gardener Class of 2008

Leave a comment

Posted in Fruit Trees and tagged , , , , , , , , . Bookmark the permalink.

Cool as a Cucumber

Posted on July 25, 2024 by Dallas Garden Buzz

July 25, 2024

Did you know that not all cukes are created equal? To simplify, there are two main types of cucumbers, American and English. Both can be used for pickling and slicing. This year I decided to try the English variety in my raised garden bed. Also, to save space, I used a trellis type support system for growing it vertically. That proved to be a very good decision.

13 inch long English cucumber ready to be harvested from my garden

After about two and a half months in the ground, my little cucumber transplant has covered the trellis and produced over a dozen cucumbers. English cucumbers generally grow thinner and straighter than their American counterparts and can grow in the range of 12 to 24 inches long. So far, I’ve been harvesting them at around 12 to 14 inches in length. 

English cucumbers have a sweeter flavor and delicate skin that is less bitter than that of other cucumbers. Many sources say that English cucumbers tend to have very few seeds but, as you can see from the photo, mine had a generous amount. 

A person peeling cucumber on a cutting board Description automatically generated
Seeding an English cucumber with a serrated grapefruit spoon

Tips for growing:

*Plant in an area of the garden that receives a minimum 6 hours of sunshine daily. 

*Prepare the soil by tilling well while adding aged compost to a depth of 6 inches.

*On average, cucumbers require: 1 inch of water per week in moderate conditions, twice per day when temperatures exceed 90°F. 

*Add a 4-inch layer of organic mulch around base, but not touching the stem.

One of my favorite cucumber recipes is from a place in the Texas hill country where my husband and I, for over 35 years, always enjoyed having lunch. It was an absolutely charming restaurant in Fredericksburg known as ‘The Peach Tree Tea Room’. The Pedregon family opened their new venture in the fall of 1984. It brought in diners from all over the United States and internationally, as well. Sadly, it closed a few years ago leaving a void in the Fredericksburg culinary scene. Thankfully, over the years, I purchased all three of their wonderful cookbooks. The recipe I’m sharing is from their first cookbook, published in 1990. It is the recipe for ‘Chilled Creamy Cucumber Soup’. 

Making the recipe over the weekend brought back cherished memories from those early days in Fredericksburg. It was especially rewarding to use three of the ingredients called for in the recipe from my garden; English cucumbers, parsley and garlic that was curing in my pantry. 

A bowl of food on a plate Description automatically generated
Chilled Creamy Cucumber Soup Garnished with Freshly Chopped Parsley and Tomatoes

Hope you will be inspired to take a cool and refreshing break with ‘Chilled Creamy Cucumber Soup’. In the meantime, chill out with these tasty, sliced cucumber appetizers.

Cucumber slices with flowers and a small glass vase of herbs on a wood surface Description automatically generated
English cucumber slices topped with Herbed Cream Cheese, Salad Burnet and Borage Blossoms

And, just in case you were curious about the title…’Cool as a Cucumber’. I did a quick online search and learned something new. First, the inside of cucumbers are approximately 20 degrees cooler than the outside air. And the phrase ‘cool as a cucumber’ first appeared in a poem by the English author John Gay in 1732. It expresses the narrator’s angst regarding a woman with unreturned love! Today, that phrase is used to describe someone who tends to remain calm, assured and composed in any situation.

Linda Alexander, Dallas County Master Gardener Class of 2008

Chilled Creamy Cucumber Soup

Cucumber Slices Topped With Herbed Cream Cheese

3 Comments

Posted in Vegetable Gardening in Dallas and tagged , , , , , , , , , , . Bookmark the permalink.

Calabacita – SVB Resistant and Productive

Posted on July 1, 2024 by Dallas Garden Buzz

July 1, 2024

Congratulations to the Raincatcher’s Garden Veggie Team, who has harvested and donated 634 pounds of squash so far this year. It’s quite an accomplishment when you consider the ubiquity of the destructive squash vine borer (SVB) in the area.

The team’s challenge was to find a squash variety that resists SVB. Over the past three years, gardeners have tried Zucchino Rampicante (Cucurbita moschata), Baby and Waltham Butternut (Cucurbita moschata) and Calabacita (Cucurbita pepo).  All overcame SVB damage, but the Calabacita production was much higher.

Calabacita is delicious, especially when harvested at tennis ball to softball size. It can also be eaten as a soccer ball size pumpkin and stores well at the larger size. It takes a little more effort to prepare the larger size, so the gardeners included cooking instructions with donations.

One difficulty, but a good problem to have, is finding the many fruits of this prolific plant before they reach a large size.

Another issue is the vines grow over 10 feet long and quickly sprawl throughout the garden. At Raincatcher’s they grew over large trellises and into the raised beds and grape arbor on the opposite side.

However, the trade off of space for productivity worked out well for the garden this year.

Well done Veggie Team, whose total production for 2024 has now surpassed 1200 pounds, providing fresh, nutritious food for the patrons of North Dallas Shared Ministries.

Cyntihia Jones and Beverly Allen, Dallas County Master Gardeners

The Veggie Team works hard every Monday morning (and many Thursday mornings during harvest), weather permitting, so please feel free to stop by with any questions you may have about growing vegetables in Dallas or just to look around and be inspired. Our garden is located on the grounds of Midway Hills Christain Church at 11001 Midway Road, Dallas, TX, 75229.

2 Comments

Posted in Vegetable Gardening in Dallas and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Cilantro/Coriander

Posted on May 30, 2024 by Dallas Garden Buzz

May 30, 2024

Coriandrum sativum

It’s as common in the garden and grocery isles as parsley but there seems to be a level of misunderstanding that needs addressing. First Coriander and Cilantro are the same plant. The confusion is found in the seeds.  It is also sometimes referred to as Chinese parsley because of its long history of use in that cookery.  To clarify, the name “coriander” comes from the Greek koris, meaning bug, in reference to the odor of the leaves. And who hasn’t heard the taste of cilantro described as having a “soapy” character? 

Historically, coriander has been used for culinary and medicinal purposes for over 3,000 years. It is mentioned in Sanskrit texts, on Egyptian papyri and in Tales of the Arabian Nights.

In the Bible it is compared with manna. (Exodus 16:31 – “And the people of Israel called the bread manna. It was white like coriander seed and tasted like wafers made with honey.” NASB)

Coriander was brought by the Romans to Europe, where it now grows wild. In Mexico and throughout the Southwest you’ll find cilantro leaves used as a necessary flavoring ingredient in salsas, salads, soups, chicken and meat dishes.

Today, coriander is grown primarily for the leaves, but chefs are discovering new ways of using the entire plant. Interestingly, for me, while working in the garden last week, a cilantro plant filled with lacey, petite white flowers caught my eye.  After taking a few colorful photos, I couldn’t resist snipping a delicate umbel and popping it into my mouth. While the leaves of coriander/cilantro have a much more assertive personality, the flowers offered a milder, citrus-like taste that was cool and refreshing. It was an “ah-ha” moment for me. Never before had I considered using the delicate flowers in my cooking. I’m now convinced that a creative approach to using them will be enjoyed and appreciated. It is recommended cilantro flowers always be used fresh, never dried.

A plate of food on a wood surface Description automatically generated

(Avocado Toast with Tomato Slices, Freshly Snipped Cilantro Flowers and a Splash of Apple Balsamic Vinegar)

A plate of food on a wood table Description automatically generated

(Asian Noodle Salad with Fresh Cilantro Flowers)

*Finally, here’s an easy way to simplify the confusion. When people speak of cilantro, they are referring to the stems, leaves and flowers of the plant. Coriander usually refers to dried seeds. All are edible so, please, enjoy using the entire the plant in your future cooking adventures. 

Linda Alexander, Dallas County Master Gardener Class of 2008

1 Comment

Posted in Herbs To Grow In Dallas and tagged , , , , , , , , , . Bookmark the permalink.

Captivated by Caraway…Flavorful Leaves, Spicy Seeds and Tasty Roots

Posted on March 23, 2024 by Dallas Garden Buzz

March 23, 2024

Carum carvi

Early last fall I planted a 4” pot of caraway in my raised garden bed. That little plant has now more than tripled in size. 

Just a few days ago tiny white flowers appeared atop the feathery foliage. Blooming should continue until sometime during late spring or early summer when spent flowers yield those small, but wonderfully aromatic, hard brown seeds used in cuisines throughout the world.

If you’ve never grown caraway in your garden, follow along as we learn more about this carrot-like plant which is edible from root to shoot! 

Caraway is a hardy herbaceous biennial requiring two seasons to complete its life cycle. The first year, bright green threadlike foliage resembling that of a carrot form a mound 1 to 3 feet high. Next comes the umbels of creamy white, delicate flowers that resemble Queen Anne’s Lace.

Once the flowers are spent, brown ribbed seeds appear. The familiar caraway seed is actually the fruit of the plant. It is recommended that seeds should be harvested about a month after they have blossomed. To accomplish this, clip off the seed heads and place in a paper bag to finish ripening.

 While caraway seeds are most often associated with rye (or dark rye) breads there are a many other applications for using it. Some include: desserts and baked goods, liquors, stews, casseroles and as a flavoring for beef and pork dishes. 

When the plant has produced seed, dig up the taproot and use as you would any other root vegetable.

Caraway is a pleasing plant to grow in your herb garden. The lovely little flowers attract beneficial insects, including honeybees. 

For two different dinner options recently, we enjoyed caraway leaves straight from the garden in the following ways:

Tossed in a green salad along with radishes, tomatoes, and avocado slices 
Sauteed yellow squash and onions with a generous sprinkling of fresh caraway leaves for a flavorful lift

Linda Alexander, Dallas County Master Gardner Class of 2008

Leave a comment

Posted in Herbs To Grow In Dallas and tagged , , , , , . Bookmark the permalink.

Winter Savory Is Welcome In This Flavorful Wintertime Dish

Posted on January 20, 2024 by Dallas Garden Buzz

January 20, 2024

A plant growing on a stone wall Description automatically generated
Winter Savory growing in the garden

Walking in the garden early this morning just as sunlight was spreading its glowing rays, I stopped for a moment to gently caress the winter savory. Dew had fallen softly upon it, leaving the cascading branches with a shimmery presence. It seemed to be saying…” use me please”. And that is exactly what happened!

My husband and I love a cozy wintertime dinner by the fire. Thankfully, my winter herb garden had supplied me with the three ingredients needed to infuse the marinade for Balsamic Herb Baked Chicken Thighs: fresh rosemary sprigs, sage leaves and winter savory. This herb-garden inspired recipe delivered a pleasing amount of comfort and flavor for the perfect fireside meal.

Balsamic Herb Baked Chicken Thighs prepped and ready to bake
Ready to serve!

Hopefully, you are growing a nice selection of herbs in your winter garden. If so, remember that they liked to be snipped, trimmed and used for culinary and decorative purposes in your home.

*For information about growing winter savory, click here. 

*All herbs were harvested just before the cold front and freezing temperatures arrived. They were kept in a damp paper towel lined plastic baggie for two days.

Linda Alexander, Dallas County Master Gardener Class of 2008

Leave a comment

Posted in Herbs To Grow In Dallas and tagged , , , , , , , , , , , , , . Bookmark the permalink.

African Blue Basil

Posted on June 3, 2023 by Dallas Garden Buzz

June 3, 2023

African Blue Basil

If African Blue Basil could speak it might first suggest introducing you to the “parentals”. In this case, that would be a good idea. The African parent is a perennial shrub from forests of Kenya, Tanzania and Uganda. 

In 1983, African Blue basil was first seen by a nurseryman named Peter Borchard, owner of Companion Plants in Athens, Ohio. He noticed it growing in the path between beds of the two presumed parents, East African basil and ‘Dark Opal’. Borchard dug the hybrid out and brought it into the greenhouse hoping to save seed. No seed formed leaving Borchard with the task of growing more plants from cuttings. Shortly thereafter, African Blue Basil (Ocimum gratissimum) entered the market.


African Blue basil is now identified as a hybrid plant in the Lamiaceae family made
by crossing East African camphor basil and a varietal of purple sweet basil called
‘Dark Opal Basil’. Its strong camphor scent was inherited from the East African
basil used to breed the plant. Though some people may find the camphor odor
and taste too strong to use in the kitchen, others embrace its culinary uses.
While doing morning chores in the garden, the dark purple leaves of African basil
tempt me to experience their crisp, semi-chewy and woodsy flavor with notes of
menthol, musk and cloves. With a refreshing and earthy taste filling my mouth,it’s time to move out of the way and give the honeybees time to forage for nectar.

 

Before planting in the garden, familiarize yourself with its specific characteristics.
African Blue basil is a rare, aromatic, perennial shrub that can grow up to five feet
tall in some gardens. Plants produce abundant flowers that are pink with a dark
purple base, making it attractive to bees and beneficial wasps. African blue is one
of the few basils that is sterile, meaning it will not produce seeds. Fortunately,
this unique trait allows the plant to stay in bloom for a longer season. As with
other basils, African Blue does best in well-draining soil amended with compost.
Plants thrive in full sun and will form rounded mounds.


Suggestions for cooking with African Blue basil offer a wide range of possibilities.
While best suited as a fresh flavoring or garnish, the leaves may also be used in
pesto’s, chimichurri sauce, salad dressing and dips or sprinkled over soups, tossed
into salads or layered over bruschetta. Also, try it mixed into pasta, spread over
sandwiches, used as a pizza topping or for elevating desserts.

Along with the leaves, African Blue basil flowers are edible and can be used as a garnish in soups, salads and grain bowls.

They can also be incorporated into
cocktails, floated on sparkling beverages or stirred into teas. African Blue basil
pairs well with parsley, cardamom, ginger ale, champagne, green beans,
tomatoes, potatoes, lentils, rice, and feta cheese. For best quality and flavor, use the leaves and flowers shortly after harvesting.

Linda Alexander, Dallas County Master Gardener Class of 2008

6 Comments

Posted in Uncategorized and tagged , , , , , , , . Bookmark the permalink.

Tomato and Pepper Transplants for Sale at Raincatcher’s Garden

Posted on March 11, 2023 by Dallas Garden Buzz

March 11, 2023

You may not be thinking about tomatoes tonight but I am. March 15th is the frost free date for the Dallas area which means it is not likely we will have a frost after that date. However, next week we may have a few low temperature nights so you may want to wait to plant. Regardless of the date you choose to plant, you are going to want to come to our garden on Tuesday to purchase tomato and pepper plants; lovingly started and tended by Raincatcher’s volunteers. See details below. Ann

It’s time to plant!!!

TOMATOES and PEPPERS, TOMATOES and PEPPERS, TOMATOES and PEPPERS

The MG volunteers of Raincatchers at Midway Hills have grown several varieties of tomatoes and peppers from seed and will have them for sale.

Tuesday, March 14th, 10:00 am – 12:00 noon

Courtyard Garden

Midway Hills Christian Church

11001 Midway Rd. Dallas 75229

$2.00 per 4” pot

Cash or Check only, please

Sarah Sanders, Dallas County Master Gardener Class of 2006

Jackie James, Dallas County Master Gardener Class of 1998

Don’t be confused-we have our big plant sale coming up May 4th and will talk it up over the next few weeks.

2 Comments

Posted in Uncategorized and tagged , , , , , , . Bookmark the permalink.

Avocado Toast…Dressed Up in Seasonal Colors

Posted on June 1, 2022 by Dallas Garden Buzz

It was only a few years ago when just an ordinary piece of toast topped with gently smashed avocado became the rage. You’ll find it now on menus across the country from small cafes to upscale restaurants. Everyone seems to have created their own version by using an alphabetical listing of edibles including everything from artichokes and micro greens to tomatoes and tarragon for appeal. My approach tends to be more simplistic in style. 

An early morning harvest from my edible garden provides a seasonally fresh selection of blossoms, greens, herbs and vegetables. On Saturday mornings from April until November a visit to our local farmer’s market gives me additional options. Here are a few delicious suggestions that my husband and I have recently enjoyed but be creative with your choices because any combination that pleases your palate is a winner. 

Springtime

*Thinly Sliced French Breakfast Radishes, Onion Chives and Nasturtium Blossoms

*Broccoli Florets, Arugula and Mrs. Taylor’s Scented Pelargonium Blossoms

*Thinly Sliced Carrots Topped with Caraway Sprigs

*Swiss Chard Perpetual Spinach and Nepitella Blossoms

Summertime

*Sliced East Texas Peaches and French Tarragon

*Campari Tomatoes Sprinkled with Chopped Balsamic Blooms Basil Leaves

*Sliced East Texas Peaches, Sweet Banana Peppers and Purple Basil

*Armenian Cucumbers with Salad Burnet and Watercress

Avocado toast is something we enjoy for breakfast, brunch, lunch and as a delightful appetizer. For a light summer dinner we often serve it alongside homemade gazpacho or chilled cucumber soup. Our goal is simply to use garden fresh ingredients! The only exception is when I’ve made a visit to purchase fresh eggs from my master gardener friend who raises chickens at her ranch. A delicately fried egg sitting on top makes for a very scrumptious breakfast experience.

**Additional edibles from summer’s bounty will include anise hyssop blossoms, blueberries, shaved yellow crooked neck and zucchini squash, onions, jalapeno and shishito peppers. To complete the flavor kick be sure to consider a sprinkling of these herbs; anise, dill, fennel, lovage, mint, papalo, pipicha, lemon thyme and rosemary or any of your personal favorites. 

Linda Alexander, Dallas County Master Gardener Class of 2008

Leave a comment

Posted in Uncategorized and tagged , , , , , , , , . Bookmark the permalink.
← Older Posts
→