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Tag Archives: Dallas Farm to Table

Chinese Long Beans—Green Beans for Summer—Even Here

Have you ever read or been told that green beans will produce all summer?  This is advice that must be met with a kind smile.  Bless their hearts, it’s totally untrue.   Obviously cannot be blamed for this mistake, they are just not from around here.  Anyone who gardens in North Texas knows green beans will not make it in summer’s heat.

Does that mean no more fresh beans? No, not if you plant Chinese long beans.  This delicious vegetable goes by many names: snake bean, yard long bean even asparagus bean.  A red variety called red noodle is also available.  Properly they are called Vigna Unguiculata.  As its “real name” makes clear, they are actually related to cowpeas or blackeyed peas and not ordinary garden green beans.  The important point is they grow in the heat of summer, in fact they require heat to do well.  Which wouldn’t matter if they didn’t taste good, but they do with flavor much like green beans and a touch of blacked pea.

Are you convinced? Plant the seeds as directed on the package.  It is essential to provide a sturdy support as these are vines not bushes.  Large tomato cages work well. The vines would probably like something ten feet tall to grown on but vines don’t always get what they want.  Compromise is key between you and the vines.  Give the vines plenty of room so  they can grow up and over supports but keep them within bounds so you can  pick the beans. Remember the vines will try to grab any innocent plant that gets in their way; be alert.

Trellised Vines of the Chinese Long Bean

Garden soil with compost is ideal.  Apply organic fertilizer when planting. As with any rapidly growing plant, regular watering is essential.

Once the production starts, check the vines every day. The beans grow amazingly fast and will need regular picking, pick them about twelve inches long  while they are still firm and dark green.

Chinese Long Beans, Ready to Eat!

When they are picked like this they are even good raw in salad. They are delicious prepared in many ways: simmered as green beans would be or fried as they are in many traditional Chinese recipes.

Try them and you will see for yourself!!

Susan Thornbury

Tomatoes For Dessert!

Green Tomato Brown Betty

Green Tomato Brown Betty

Ingredients:

2 cups crumbs (graham cracker, whole wheat cracker or cookie crumbs)

1 stick unsalted butter, melted

3 pounds (approximately 3½ cups) unripe green tomatoes, thinly sliced

¾ cup raisins

Juice of 1 lemon

1¼ cups light brown sugar

1 tablespoon cinnamon

1 teaspoon ground allspice

½ cup apple juice

Directions:

  1. Preheat the oven to 350˚.
  2. In a small bowl, combine the crumbs and melted butter. Set aside. In a medium bowl, mix the tomatoes, raisins, lemon juice, sugar and spices together.
  3. Butter a 2-quart baking dish. Spread a third of the crumb mixture evenly over the bottom. Spread half of the tomato mixture on top of the crumbs. Sprinkle with half the apple juice. Cover with another third of the crumb mixture, followed by the remaining tomatoes. Sprinkle with the rest of the apple juice. Finish by covering the tomatoes with the remaining crumb mixture.
  4. Cover and bake for approximately 45 minutes or until the tomatoes are soft. Remove the cover. Raise the heat to 400˚ and bake for another 10 minutes or until browned on top. Serve warm with a scoop of vanilla ice cream.

Serves 8

Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool

 

Tomato Ginger Upside-Down Cake

Ingredients:

1 stick unsalted butter, melted

1 tablespoon grated fresh ginger

6 tablespoons light brown sugar

2 to 3 ripe tomatoes (or enough to cover the bottom of the pan as you would a pineapple upside-down cake), skinned, seeded and sliced ¼ inch thick

1 stick unsalted butter, softened

1½ cups brown sugar

½ cup molasses

2½ cups unbleached white flour

2 teaspoons baking powder

1 tablespoon ground ginger

½ teaspoon ground cloves

1 cup buttermilk

Directions:

  1. Preheat the oven to 350˚.
  2. Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a parchment paper-lined 10×14-inch pan. Cover with tomato slices.
  3. In a mixer, cream the butter with the brown sugar and molasses. In another bowl, sift together the flour, baking powder and spices. Add the flour mixture alternately with the buttermilk to the creamed butter and sugar. Pour batter over tomatoes in baking pan.
  4. Bake for approximately 40 minutes or until a toothpick comes out clean when testing the center of the cake. Remove from the oven, loosen outer edges with a knife and invert onto a platter larger than the baking pan. Let stand at least 5 minutes before trying to remove the pan. Carefully peel back the parchment paper. Serve warm with whipped cream or vanilla ice cream.

Serves 8 or more

Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool

Recipes and Picture by Linda Alexander

Editing-Lisa Centala

Tomato Sampler Lunch Recipes From August 1, 2017

Cream of Tomato Soup with Parsley Croutons

Cream of Roasted Tomato Soup with Parsley Croutons

Ingredients:

2 pounds large, ripe tomatoes

Olive oil to coat tomatoes

8 shallots

1 small carrot

1 small fennel bulb

3 tablespoons unsalted butter

2 cups chicken or vegetable stock

5 to 6 sprigs fresh tarragon

5 to 6 sprigs fresh parsley

Salt and freshly ground black pepper, to taste

1 cup heavy cream (optional)

Parsley Croutons:

12 thin slices baguette

Olive oil to generously coat both sides of each piece of baguette

3 cloves garlic, cut in half

½ cup Teleme cheese, grated (or use your favorite semi-soft cheese, such as Brie, Havarti, Monterrey Jack or Port Salut)

¼ cup chopped fresh parsley

Directions:

  1. Preheat the oven to 425˚. Cut tomatoes in half, seed them and coat with olive oil. Place tomatoes on a foil lined cookie sheet and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from oven and let cool. Remove the skins and reserve the pulp and all the juices.
  2. Coarsely chop the shallots, carrot and fennel. Melt butter in a medium saucepan over medium heat and sauté chopped vegetables until they are very soft. Stir occasionally to prevent sticking. Add the stock and herbs and simmer over low heat for 30 minutes. Add the tomato pulp and reserved tomato juices. Remove the herb sprigs. Puree the soup or run the pulp through a food mill or fine sieve for a smoother soup. Season with salt and pepper and extra herbs, if desired. Keep warm over low heat.
  3. Lower the oven to 400˚. To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and parsley and bake until brown.
  4. Add the cream to the soup if desired and heat until warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each.

Serves 4

Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool

 

Summer Cherry Tomato Dressing

Summer Cherry Tomato Dressing

Ingredients:

8 ounces small cherry or other tiny tomatoes, halved or quartered, depending on size

3 tablespoons extra-virgin olive oil

2 tablespoons drained, oil-packed sundried tomatoes, thinly sliced

1 tablespoon fresh basil leaves, thinly sliced

2 teaspoons drained capers, coarsely chopped

2 teaspoons sherry vinegar

2 teaspoons fresh orange juice

½ teaspoon minced fresh garlic

¼ teaspoon Kosher salt

Directions:

  1. Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate some. Stir gently before serving over fresh green salad. May also be refrigerated overnight.

Yield: About 1 ¼ cups

Adapted from Edible Dallas and Fort Worth, Summer 2010

Curried Tomato Pickles

Curried Pickled Tomatoes

Ingredients:

2 pounds unripe green tomatoes

2 medium yellow onions

4 to 5 fresh whole red chili peppers

3 to 4 cups seasoned rice wine vinegar

3 bay leaves

3 cloves garlic

1 teaspoon whole allspice

2 tablespoons curry powder

1 tablespoon whole cumin

Directions:

  1. Sterilize 4 or 5 pint-sized jars by boiling in hot water or running them through the dishwasher without detergent.
  2. Cut tomatoes into wedges. Cut the onions into wedges approximately the same size as the tomatoes. Alternate layers of the onions and the tomatoes in the sterilized jars. Place 1 chili pepper in each jar.
  3. In a large, nonreactive pot, bring all the remaining ingredients to a boil for 5 minutes. Strain and pour evenly over the onions and tomatoes. Let cool.
  4. Add enough liquid to the jars to completely cover the vegetables and reach within ½ inch of the top of the jar. Add more vinegar if more liquid is needed. Cover with the lids and store in the refrigerator. Give them a minimum of a few days before eating. Good for at least 2 months in the refrigerator.

Makes 4 to 5 pints

Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool

Heirloom Tomato and Fresh Peach Salad

Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese 

Ingredients:

2 heirloom tomatoes, cut into wedges

4 yellow pear tomatoes, cut in half

2 ripe peaches, sliced

2 watermelon radishes, thinly sliced on a mandoline

12 zucchini spirals, thinly sliced longwise on a mandoline

2 tablespoons pine nuts, lightly toasted

16 ounces Burrata cheese (may substitute fresh mozzarella and cream for thinning) 

Directions:

1. Whip Burrata cheese in a food processor until creamy and spreadable.

2. Spread equal amounts of the cheese onto four salad plates, forming a circle.

3. Arrange an even number of tomato wedges, peach slices, radish slices and zucchini spirals on top of the cheese.

4. Sprinkle the pine nuts evenly over each of the four plates. 

Serves 4

Tomato Tart

Ingredients:

1 unbaked 10-inch pie crust (boxed, refrigerated type preferred)

Pinch ground nutmeg

1½ pounds Roma tomatoes, thickly sliced

1 rib celery, coarsely chopped

1 carrot, peeled and coarsely chopped

1 medium red onion, coarsely chopped

1 clove garlic, minced

¼ cup Italian parsley, coarsely chopped and firmly packed

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

Salt

Freshly ground pepper

1 tablespoon minced fresh basil

4 large eggs, lightly beaten

2 ounces Parmesan cheese, freshly grated (½ cup)

1 large tomato, seeded and thinly sliced

Fresh basil leaves to garnish

Freshly grated Parmesan cheese to garnish

Directions:

  1. Unroll pie crust and roll out slightly to fit into and up the sides of a 10” tart pan. Gently press into place. Dust with nutmeg and prick bottom with a fork. Place aluminum foil with pie weights or dried beans over pastry. Chill 30 minutes in refrigerator or place in freezer for 10 minutes. Preheat oven to 425˚. Bake 10 to 15 minutes. Remove foil and weights. Continue cooking until crust is golden and dry in the center, about 5 minutes. Remove from oven and cool at least 15 minutes.
  2. Place Roma tomatoes, celery, carrot, onion, garlic, and parsley in a large skillet. Drizzle olive oil over top. Cover and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking on the bottom. Transfer mixture to a food processor and process until finely chopped. Add butter. Process to combine. Season with salt and pepper. Transfer tomato mixture to a medium saucepan or back into the skillet. Cook over medium heat until thickened, about 15 minutes. Transfer to a bowl and stir in basil. Set aside and allow to cool completely.
  3. Preheat oven to 350˚. Add eggs and Parmesan to cooled tomato mixture. Pour tomato mixture into tart crust. Arrange tomato slices over filling. Bake 20 minutes or until golden brown and filling is firm in the center. Cool 12 to 15 minutes before slicing. Garnish slices with basil and Parmesan.

Serves 8

Adapted from Stop and Smell the Rosemary by Junior League of Houston

Recipes and Pictures by Linda Alexander

Editing by Lisa Centala

More Tomato Recipes Tomorrow!

 

Arugula Has Its Day

Tuesday at Raincatcher’s we noticed that the arugula was bolting. Lovely little white blossoms crowned the tops of all the arugula plants in our raised bed.  The bees couldn’t have been happier.

However, it also reminded us that the time had come for one final harvest. Carefully we clipped our way through the plants with bees buzzing all around us.  A very generous amount of arugula, at least 6 pots full, was harvested and shared with our volunteers.

Here is a delightful recipe for using fresh, peppery arugula brought in straight from the garden. A nice addition to the salad would be 1 bunch fresh roasted beets.  Be creative, arugula supports a variety of many different ingredients.

 

Arugula Growing at The Raincatcher’s Garden

Arugula Salad

Ingredients:

¼ cup sliced natural almonds

3 tablespoons olive oil

1 tablespoon minced shallot

1 tablespoon fresh lemon juice

1 ½ tablespoons red-wine vinegar

¼ teaspoon sugar

½ teaspoon salt

3 cups baby arugula (about 3 ounces)

3 or 4 radishes (thinly sliced)

Directions:

  1. Cook almonds in oil in a small skillet over moderate heat, stirring occasionally until pale golden. Cool almonds in oil, (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
  2. Stir together shallot, lemon juice, vinegar, sugar, salt and oil from almonds in a large bowl.
  3. Using a mandoline or very sharp knife, thinly slice radishes.
  4. Combine salad ingredients in a large bowl. Drizzle dressing over the top and toss well to coat the leaves.

Yield: 4 servings

Note: Freshly “pulled” radishes were added to the salad, as well.

 

 

 

 

Linda Alexander

Find out more about arugula here .

And here’s another way to use harvested arugula.

Onion Planting at The Raincatcher’s Garden, 2017

It’s January and time to plant onion sets! Onion sets can be purchased at your local garden center. Sets are immature bulbs that were started from seed the previous year. The seed are sown closely so that they stay small and then pulled when they are about a half an inch round. Onion sets are inexpensive and contain about 75 onions. At Raincatcher’s we are planting Red Creole, Early White, and Super Sweet. Next week- Lancelot Leeks.

Dallas Garden Buzz is loaded with onion stories and recipes. Type onion in the search box to catch up on alliums!

Video by Starla Willis

Onion Planting by Dorothy Shockley

Ann Lamb

And did you know…

Thank you from The Raincatcher’s Garden of Midway Hills!

Thanksgiving Menu

Thank you to our many readers who have purchased the Dallas County Master Gardener Association cookbook, A Year On The Plate. Copies are available on our website and at North Haven Gardens while supplies last.slide08

Happy Thanksgiving to all!

Menu by Linda

Raincatcher’s Fall Veggie Garden

Please take a minute to go to this link to see information about our fall vegetable gardens. This link contains names of varieties, spacing information, and you can enlarge the plot plan for easier viewing.  Thank you, Dorothy, for setting this up for us! https://www.growveg.com/garden-plan.aspx?p=777788

Don’t forget tomorrow’s garden tour and sale of our cookbook, A YEAR ON THE PLATE, at 5030 Shadywood.

Questions? Leave a comment, we will answer or call the Master Gardener help desk at 214 904 3053.

Ann

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