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Tag Archives: Dallas Farm to Table

Fig Fest Recipes 2018

Figgy Focaccia

Ingredients

1 medium-size red onion

3 tablespoons olive oil, divided

Coarse sea or kosher salt and freshly ground pepper to taste

Plain cornmeal

1 pound bakery pizza dough

8 fresh figs, halved

1 tablespoon fresh rosemary leaves

Directions

Preheat grill to 350˚F to 400˚F (medium-high) heat. Cut onion into ¾ to 1-inch slices. Brush onion slices with 1 tablespoon olive oil, and season with sea salt and freshly ground pepper to taste. Grill onion slices, without grill lid, 3 to 4 minutes on each side or until tender and lightly charred.

Preheat oven to 425˚F. Lightly dust work surface with cornmeal. Stretch dough into a 10- to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining 2 tablespoons olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly. Sprinkle with rosemary and salt and pepper to taste.

Bake at 425˚F on lowest oven rack 15 to 20 minutes or until golden.

Spiced Fig Preserves

Spiced Fig Preserves

Ingredients

½ lemon (unpeeled), thickly sliced, seeded

1 ½ pounds fresh ripe figs, halved (about 4 cups)

2 ¼ cups sugar

1 3-inch cinnamon stick

2 ¼ teaspoons mined peeled fresh ginger

⅛ teaspoon ground cloves

Directions

Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add sugar, cinnamon stick, minced ginger and cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200˚F, stirring often, about 20 minutes. Discard cinnamon stick.

Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.

Yield: Makes about 3 ⅓ cups

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Ingredients

¾ cup walnut halves

10 ounces mixed salad greens with arugula

2 large navel oranges, peeled and sectioned

½ cup sliced red onion

¼ cup olive oil

¼ cup vegetable oil

⅔ cup orange juice

¼ cup white sugar

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

¼ cup crumbled Gorgonzola cheese

Directions

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.

In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.

In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Fig Fest note: We omitted the gorgonzola when serving the salad at Fig Fest since it was already a topping for the flank steak. Otherwise, it is nice to include in the salad.

Abbe Bolich’s husband, Neil, and grandson grilling flank steak.

Rosemary Flank Steak with Fig Salsa

Ingredients

1 tablespoon chopped fresh rosemary

2 garlic cloves, minced

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil, divided

1 (1 ¼ pound) flank steak

3 cups chopped fresh figs

1 green onion, minced

2 tablespoons chopped fresh parsley

2 tablespoons seasoned rice wine vinegar

3 ounces Gorgonzola cheese, crumbled

Directions

Stir together first 4 ingredients and 1 tablespoon olive oil. Rub into steak; cover and chill 30 minutes to 4 hours.

Preheat grill to 400˚F to 450˚F (high) heat. Toss together figs, next 3 ingredients, and remaining 2 tablespoons oil. Add salt and pepper to taste.

Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

Cut steak diagonally across the grain into thin strips and arrange on a serving platter. Spoon fig salsa over steak and sprinkle with Gorgonzola.

Yield: Makes 6 servings

Linda Alexander

Grape Harvest at The Raincatcher’s Garden

Our Fig Luncheon on Tuesday, August 7th is sold out but we have plenty of room if you would like to join us for Jeff’s Fig Lecture.

 

Champanel Grapes Harvested at The Raincatcher’s Garden, summer 2018

Jim’s grape notes:
33 lbs. of grapes were picked last Tuesday, July 31st. Previous week’s harvest was 16 lbs.   The ripe grapes were juiced providing enough for 5 batches of jelly. That should make about 40- ½pints of jelly. We have been wanting grapes, well… we are getting grapes now!

Thank you, Jim Dempsey and everyone who picked the grapes!

 

Fig Fest Class and Luncheon

Celeste Fig Tree at Raincathcer’s

Fig Fest, Celebrating a Seasonal Delicacy

With their sweet taste and luscious texture, figs can be used in a variety of culinary dishes. From growing to harvest, we’ll give you the information needed to become a fig expert. Join us; class will be indoors and luncheon reservations are still being taken.

Instructor: Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service

Tuesday, August 7th – 10:00am*

Hosted by Raincatcher’s Garden of Midway Hills located at 11001 Midway Road

Master Gardeners earn one-hour education credit; class is free.

Immediately following Jeff’s presentation, you are invited to join us for lunch. Lunch is by reservation only.

$15 per person

Seating is limited to 48 guests and is by paid reservation only: http://www.eventbrite.com/e/fig-fest-tickets-48093118813

Menu

Figgy Focaccia and Grilled Figs with Thyme Honey

Fig, Arugula and Walnut Salad with Fresh Citrus Vinaigrette

Rosemary Flank Steak with Fig Salsa

Lemony Rice Pudding with Figs and Saba

Fig and Strawberry Tart topped with Fresh Fig Ice Cream

Fig Flavored Tea and Water

 

*All Members of the Public Invited

Class and Lunch are indoors at Midway Hills Christian Church and lunch reservation deadline has been extended to Friday, August 3rd.

Recipes from the July Master Gardener Meeting

 

Update on the July 24th Grape Balls of Fire event-we will be indoors, it’s too hot to be outside in our garden and reservation deadline has been extended to Sunday, July 22,2018.

https://dallasgardenbuzz.com/2018/07/16/whats-happening-at-raincatchers/

And now here are the recipes:

Bacon-Wrapped Jalapeño Poppers

Ingredients

½ cup cream cheese

½ cup shredded sharp Cheddar cheese

12 jalapeño peppers, halved lengthwise, seeds and membranes removed

12 slices bacon

Directions

Preheat oven to 400˚F.  Line a baking sheet with aluminum foil.

Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.  Fill each jalapeño half with the cheese mixture.  Put halves back together and wrap each stuffed pepper with a slice of bacon.  Arrange bacon-wrapped peppers on the prepared baking sheet.

Bake in the preheated oven until bacon is crispy, about 15 minutes.

Tomato & Basil Soup

adapted from Cold Soups, by Linda Ziedrich

volume = 1.75 c

1 Tbsp + 2 Tbsp olive oil

1/4 med onion, chopped

1 pound tomatoes, cut into chunks

1/2 cup basil leaves, packed loosely

2 garlic cloves, chopped

1.5 tsp balsamic vinegar

Heat 1 Tbsp oil, add the onion, and sauté over medium heat until soft.

Add the tomatoes, and cook until the tomatoes are soft, about 15 minutes.

Put the remaining 2 Tbsp oil, basil, garlic and vinegar in blender and blend.  Add the tomato mixture to the mixture in the blender.  Blend until smooth.

Chill and serve.

*For a fun presentation, cut off the tops of a Campari tomato and scoop out the insides.  Fill with soup and garnish with a basil leaf.

Strawberry Balsamic Popsicles

adapted from Perfect Pops by Charity Ferreira

volume 1 cup

1/2 pound diced strawberries (1/2” dice) – about 1.5 c after hulling

2 T sugar (white, granulated)

1 t balsamic vinegar

black pepper

Pulse the strawberries and sugar in a food processor to get a fine chop – juicy, but chunky

Add the vinegar and a few grinds of pepper (a coarser grind gives you a more pronounced bite)

Let the mixture sit out a bit, say 30 minutes, to allow strawberry juice to accumulate

Stir, pour into molds and freeze

*Using the mini-ice cube molds (they hold 2 tsp each), the above recipe will make 24 popsicles.

Cinnamon Basil Polenta Cookies

Ingredients

½ cup yellow cornmeal, preferably stone-ground

¾ cup bleached all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

Pinch of coarse salt

¼ teaspoon ground cinnamon

2 tablespoons (packed) whole cinnamon basil leaves

½ cup granulated sugar

6 tablespoons unsalted butter, softened

2 tablespoons vegetable shortening

1 egg yolk

2 tablespoons half-and-half or cream

1 teaspoon vanilla extract

Confectioners’ sugar to garnish (optional)

Directions

Preheat oven to 350˚F.

Whisk together cornmeal, flour, cornstarch, baking powder, salt and cinnamon; set aside. In a food processor or blender, whiz cinnamon basil leaves and sugar until leaves are finely ground. Transfer to a medium bowl; add butter and vegetable shortening. Beat on high speed until light and fluffy. Scrape down sides with a spatula and add egg yolk, half-and-half and vanilla; beat until combined well. With mixer running, slowly add flour mixture until combined.

Scoop out heaping teaspoons of dough onto parchment paper-lined baking sheets, placing them 2 inches apart. Bake 10 to 12 minutes, until golden. Remove to racks and let cool; dust with confectioners’ sugar before serving or storing, if desired. Store in an airtight container.

Yield: 3 Dozen Cookies

 

 

Grazing Thru The Edible Landscape

The July Master Gardener meeting was a tasty success – a wonderful, informative speaker on our favorite topic – food!   …Well, to be more precise, the topic was about how to incorporate food plants into our landscapes.  Cheryl Beesley, a master gardener, horticulturalist, and landscape designer with an emphasis on edible landscapes was gracious, entertaining and educational.
Before the meeting and her talk, we gathered to graze in Raincatcher’s own edible landscape. Culinary creations from our own fruits, vegetables and herbs were offered and gobbled up.

Our culinary team showing off our tasty treats!

Through the garden gate – a glimpse of the landscape.

Starla with a photo-retrospective of our journey from old playground to new edible landscape.

Our guests enjoying the tasting; that’s the hugelkultur in the foreground.

Three of our planting scenes: our southern border lined with okra, our ‘rock garden’ with herbs, and the transformed swingset, now home to peppers and cucumbers.

Abbe sharing the chilled tomato-basil soup served in mini-tomato cups. Recipes coming!

Lisa with glazed lemon zucchini bread.

Lavender shortbread cookies – yum!

Passion fruit and tarragon truffles by Ana made with plants from our edible landscape.

Annette and Starla’s friend, Marsha Adams, enjoying a seat in the shade.

Cynthia Jones with our speaker, Cheryl Beesley and her husband, James.

Written by: The Edible Garden Team and Lisa Centala

Pictures by Starla Willis

What’s happening at Raincatcher’s?

Lazy days of summer? Not this group! Having just finished our Grazing in the Garden event, next up are two more marvelous learn and eat opportunities. Careful now, the food tickets sell quickly. Lecture is free and no reservations required.  Details below.

Goodness, Gracious, Grape Balls of Fire!

Raincatcher’s Garden of Midway Hills

Tuesday, July 24th-10am 

10:00am – 11:30am, Under the Shade Pavilion, North Garden

11001 Midway Road, Dallas

Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service

Growing grapes in Texas is easy to do. Learn the basic steps, and you’ll be ready to start your own grape orchard.

(Master Gardeners earn one-hour education credit)

Following Jeff’s short presentation join us for a special treat.

Toney Davrados, of Yiayia’s will demonstrate the art of making dolmas. Dolmas are thought of as a culinary legacy from the Ottoman Empire. You’ll be transported back to the 1700’s with the savory, flavorful taste of these delightful delicacies.

$10 per person, Limited seating

https://www.eventbrite.com/e/goodness-gracious-grape-balls-of-fire-tickets-48106230029

(Paid reservations required by Friday, July20th)

Menu

Dolmas

(Filled with sirloin, onion, rice, parsley and Toney’s special seasonings)

Watermelon and Radish Salad

Peach and Blueberry Parfaits featuring Yiayia’s Homemade Greek Yogurt

Mint-Infused Iced Tea

 

Fig Fest, Celebrating a Seasonal Delicacy

Instructor: Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service.

With their sweet taste and luscious texture, figs can be used in a variety of culinary dishes. From growing to harvest, we’ll give you the information needed to become a fig expert. Join us!

Tuesday, August 7th – 10:00am*

Hosted by Raincatcher’s Garden of Midway Hills * 11001 Midway Road

(Master Gardeners earn one-hour education credit)

Immediately following Jeff’s presentation, you are invited to join us for lunch.

$15 per person

Seating is limited to 48 guests and is by paid reservation only: http://www.eventbrite.com/e/fig-fest-tickets-48093118813

Reservation deadline-August 3rd

Menu

Figgy Focaccia and Grilled Figs with Thyme Honey

Fig, Arugula and Walnut Salad with Fresh Citrus Vinaigrette

Rosemary Flank Steak with Fig Salsa

Lemony Rice Pudding with Figs and Saba

Fig and Strawberry Tart topped with Fresh Fig Ice Cream

Fig Flavored Tea and Water

*Public Invited to both events!

Questions? Call the help desk- 214 904 3053 or drop us a line in the comment section.

 

 

April Box Lunches

Hungering for the what was in the box lunches at the April Master Gardener meeting?

April Box Lunches Prepared by Master Gardeners

Here’s our menu:

Three finger sandwiches made with jalapeno pimento cheese, salad burnet spread  and almond chicken salad,* marinated vegetables and *snicker doodle cookies and *apricot bars.

 

Marinated Vegetables

Trio of garnished finger sandwiches!

Almond Chicken Salad

6 cups cooked chicken breast, cut into ½ inch cubes

2 cups celery, thinly sliced, about ¼ inch

1 cup red onions, finely chopped

3 green onions, finely chopped

4 garlic cloves, minced

1 cup mayonnaise (good quality prepared)

¾ cup sour cream

Mexican Mint Marigold, garden view!

1 tablespoon fresh Mexican Mint Marigold, finely chopped

2 teaspoons salt

1 teaspoon pepper, freshly ground

¾ cup golden raisins

1½ cups sliced almonds, toasted

Place all ingredients in a mixing bowl. Toss lightly until combined. Refrigerate until ready to serve.

 

Yield: Makes 12 cups

Linda Alexander

*Marinated vegetables, Grandmother’s favorite snicker doodle cookies, and apricot bar recipes are available by asking Linda or leaving a comment and she will contact you.

 

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