Listen to Dorothy! I always do! Here’s our fall tomato report:
We have talked about green tomatoes almost as much as red, ripe tomatoes:
Ann
Video by Starla
Tag Archives: Dallas Farm to Table
Goodbye Summer and Recipes
We’ve tested and tasted, savored and enjoyed but now it’s time to say farewell. Our memories have been sweetened with the most delightful flavors of summer; juicy, plump blackberries, tantalizing tomatoes and the star of the show – those luscious, versatile peaches (many would agree, perhaps, summer’s finest fruit). Yes, we would take them through every season if nature allowed. But, we must let go and only dream about the spring and summer yet to come.
From the Raincatcher’s Garden: We wish you and your family a restful, and pleasure filled Labor Day weekend. Join us on our seasonal garden journey by subscribing to Dallas Garden Buzz.
Blackberry Brie Bites
Ingredients:
1 tube refrigerated crescent rolls (Pillsbury 8 oz.)
1 round Brie Cheese (8 oz.)
¼ cup blackberry jelly (Smuckers Spreadable Fruit)
24 fresh blackberries
24 large toothpicks, optional
Directions:
- Separate the crescent rolls into 4 rectangles. Press the seams together and cut into
6 even squares. Press into 24 mini muffin tins.
- Cut the rind off the Brie cheese. Cut into 24 small squares. Place on square into each crescent lined tin. Spoon a small amount of blackberry jelly on top of each cheese square. Fold the tips of the crescent rolls over, if desired. Bake at 350 degrees F for 12-15 minutes. Remove from the oven and top with a fresh blackberry on a toothpick. Serve immediately.
Yield: Makes 24 crescent cups.
Gorgonzola-Tomato Salad
Ingredients:
4 ounces Gorgonzola cheese
¼ cup minced fresh parsley
3 tablespoon minced shallot
2 tablespoons minced fresh basil
6 medium tomatoes, thinly sliced
⅓ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
Directions:
- Freeze cheese 30 minutes or until firm. Grate cheese into a small bowl; add parsley shallot, and basil, stirring gently to combine. Arrange tomato slices on a large serving platter. Sprinkle cheese mixture over tomato slices.
- Combine olive oil, lemon juice, mustard, and salt and pepper to taste, beating well with a wire whisk. Drizzle dressing mixture over salad.
Yield: 6 servings
Linda
Peach recipe tomorrow!
May Recipes from the Master Gardener Meeting
Linda, Evelyn, and Judy and Tarts
Heirloom-Tomato-And Goat-Cheese Tartlets
Ingredients:
Black-Pepper Crusts (see below)
Pesto (see below)
3 cups heirloom tomatoes, cut in half
1 teaspoon sea salt
½ teaspoon ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and microbasil
Directions:
- Preheat oven to 400°.
- Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 tablespoons Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned.
- Garnish with oregano and microbasil, if desired. Serve immediately.
Black- Pepper Tartlet Crusts
Ingredients:
2 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup unsalted butter
¾ cup sour cream
Directions:
In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours.
- Preheat oven to 350°.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.
Pesto
Ingredients:
3 cups fresh basil leaves
3 tablespoons fresh oregano leaves
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
¼ cup grated fresh Asiago cheese
¼ cup toasted pine nuts
½ teaspoon coarse salt
½ teaspoon ground black pepper
⅓ cup olive oil
Directions:
- In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days
Lettuce Prep for Butterhead Lettuce Salad
Butterhead Lettuce and Spring Vegetable Salad
Ingredients:
5 teaspoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts
Jane with Sprouts!
Directions:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
- Divide salad equally among four plates and top each with sprouts. Serve immediately.
Yield: 4 servings
Asparagus Ready to Eat
Parmesan Asparagus Roll-Ups with Lemon Dipping Sauce
Ingredients:
1 package phyllo dough
½ – 1 cup Parmesan cheese
1 stick butter, melted
30 asparagus spears, washed, woody ends cut and dried
Lemon Dipping Sauce
Directions:
Take pastry out of box and unfold one package of sheets. Cover sheets with a just barely damp paper towel when not using.
- Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter; put another sheet of phyllo on top, brush second sheet with butter.
- Cut pastry sheets into six even strips, cutting from one short end to another.
- Sprinkle each phyllo strip with Parmesan cheese.
- Wind one phyllo strip around each asparagus in a spiral manner starting at the base.
- Repeat with phyllo until all the asparagus is rolled up.
- Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.
- Put the asparagus on 2 parchment lined baking sheets and bake at 350° for 15-20 minutes, until the phyllo is light golden brown.
Lemon Dipping Sauce
Ingredients:
½ cup sour cream
½ cup mayonnaise
3 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1 teaspoon lemon zest
Dash of hot sauce, salt and pepper to taste
Directions:
Put all ingredient s in a bowl and mix well. Serve with asparagus. Chill if not using right away.
Linda
And what about those Blackberry Pie Bars? Click here!
Chow Chow
This is the Monday family’s ‘best guess’ recipe for the relish served at an old cat fish place near Oil City, Louisiana.
I’m not sure why, but we call it “B and B Relish”.
Tomatoes and Onions on the Stove!
B and B Chow Chow
(Also known as Cool Point Relish)
2 Gallons quartered green tomatoes
1/2 Gallon quartered (or smaller) onions
1 Pint hot peppers ( or less)
1/2 Gallons white vinegar
6 Cups sugar
1/2 cup salt
In large pan, add the vinegar, sugar, and salt to a large pan. Bring it to boil and add tomatoes, onions, and peppers. Bring it back to a boil, and remove from heat.
Pack in jars, cover with liquid and seal.
Dorothy
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.
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!
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:
- Arrange the lettuce and onion on 12 salad plates. Sprinkle evenly with the blue cheese and pine nuts.
- 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
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:
- Bring all ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
- Serve alongside turkey, chicken, roast, or ham. Store covered in refrigerator.
Yield: 4 cups.
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:
- 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.
- 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.
- 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
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:
- 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.
- 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.
- 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.
- 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:
- Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100° to 110°.
- Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes.
- Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well.
(Dough will be wet.) Cover and chill 8 hours.
- 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.
- Bake at 375° for 10 to 12 minutes or until golden brown.
- 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.
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:
- 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:
- Mix ¼ cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
- Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
- Add cornstarch, evaporated milk, and vanilla, beating well after each addition.
- Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
- Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
- 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
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:
- Preheat the oven to 400°.
- In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
- 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.
- 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
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:
- 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.
- Beat jellied cranberry sauce with fork and heat with 2 cups water; add sugar and stir to dissolve.
- Strain tea; add cranberry liquid mixture, orange juice and lemon juice.
- Serve hot.
Yield: Makes 2 quarts.
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:
- Preheat oven to 350⁰.
- 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.
- Bake at 350⁰ for 10 minutes.
- 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.
- 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 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:
- Preheat the oven to 400⁰. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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!
Farewell to the Field Fall Luncheon, We are Moving in November!
“
Farewell to the Field Fall Luncheon Reservations
Come bid the Joe Field Road Earth-Kind® WaterWise Demonstration Garden a fond good-bye at “Farewell to the Field,” 11 a.m., Tuesday, November 4th. Your $35 reservation will treat you to our most fabulous fall luncheon yet and a last stroll of the Joe Field location. All proceeds from the luncheon go to help in relocating the garden.
As always, photos and recipes will be posted after the event on our blog. You might come away inspired to make some delicious additions to your own Thanksgiving menu.
Your check is your reservation. Sorry, no refunds. For more information, please contact dallasgardenbuzz@gmail.com or reply in our comment section to find out where to send your check.
Proceeds will be used to help with relocation expenses
Menu
Welcome wassail bowl
Baked Brie with Cranberry Sauce and Walnuts
Swiss chard Turnovers
Smoked turkey breast with cranberry spice chutney
Roasted Vegetables with Pomegranate Vinaigrette
Bibb lettuce salad tossed with raspberry maple dressing
Sweet potato crescent rolls & sour cream yeast rolls
Cranberry pear crisp with flavored cream or Pumpkin cheesecake topped with cinnamon whipped cream
Sparkling water, orange infused iced tea, Texas pecan coffee
Squash Recipes Following our SQUASH ME Event
Squash Blossom Quesadillas
Ingredients:
Flores de Calabaza (squash blossoms)
Oaxaca cheese, shredded
Corn tortillas
Anaheim chiles, roasted, peeled, stemmed, and cut into ½-inch strips (optional)
Basil leaves (optional)
Butter
Directions
Prepare Flor de Calabaza Squash Blossoms:
Remove the woody stems. Pluck out the stamen/pistil from the inside of the squash
blossom (careful there might be bugs or bees inside).
Trim off the sepals (the small, wavy leaves that grow from the base of the blossoms).
Discard stems, stamen, and sepals. Gently rinse blossoms in cold water and place them on a paper towel to drain. At this point you may cut the base from the flower, open and lay it flat.
Make Quesadillas:
Place a dry griddle or cast-iron griddle over medium-high heat. Melt 1 tablespoon of butter on the griddle. Place a tortilla on the griddle and sprinkle with cheese. Add 2 to 3 squash blossoms, and roasted chile, if using, on slightly warmed tortilla. Or, place three or four basil leaves on top of the squash blossoms. Cover with tortilla. Cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
Serve warm and, if desired, with salsa.
Above: Stuffed Squash Blossoms Ready to Fry
Fried Stuffed Zucchini Blossoms
Ingredients:
Batter
1 cup all-purpose flour
¼ teaspoon salt
1 ¼ cups club soda, as needed
16 zucchini or squash blossoms
½ cup ricotta
4 teaspoons finely chopped fresh basil
1 garlic clove, crushed through a press
Salt and freshly ground black pepper
Vegetable oil, for deep-frying
Directions:
- To make the batter, using a fork, stir the flour and salt in a bowl to combine. Gradually whisk in the club soda to make a batter-there should be a few lumps of flour. Let stand 10 minutes to thicken slightly.
- Using a small knife, cut a slit down the side of each zucchini blossom, and remove the pistil from inside each blossom. (If a blossom tears, don’t worry). Mix the ricotta, basil, and garlic in a small bowl and season with salt and pepper to taste. Using a small spoon (a demitasse spoon works well), insert a heaping spoonful of the ricotta mixture inside each blossom through the slit.(Rather than cutting a slit in the side, try a simpler approach; carefully open the blossom, remove the stamen with tweezers then “pipe” in ricotta filling – about two teaspoons. Gently twist to close and fry according to instructions).
Be sure that the cheese filling is completely enclosed by the blossom. Transfer the blossoms to a platter.
- Place a wire cake rack on a rimmed baking sheet. Pour enough oil into a large skillet to come halfway up the sides. Heat over high heat until the oil reaches 360 degrees F on a deep-frying thermometer. One at a time, holding the blossom by the stem, dip the blossom into the batter and remove, letting excess batter drip back into the bowl. There should be only a light coating of batter. Place in the oil and fry, turning once, until golden brown, about 2 minutes. Fry the blossoms in batches to avoid crowding them in the skillet. Using a wire skimmer, transfer the blossoms to the cake rack to drain. Serve hot.
Yield: Makes 16 blossoms
Shaved-Squash Salad with Tomatoes, Zucchini Blossoms,Ricotta and Thyme Oil
Baby zucchini and small yellow squash sliced on a mandoline add to the lovely,delicate nature of this colorful salad
Ingredients:
1 generous handful fresh thyme springs (about ¾ ounces)
½ cup extra-virgin olive oil
½ teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (3 ounces total), thinly shaved on a mandolin
4 small yellow crookneck squash (3 ounces total), thinly shaved on a mandoline
4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
6 zucchini blossoms, halved or quartered if large
¼ cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
¼ teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)
Directions:
- Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover and heat until small bubbles appear. Turn off heat, and steep thyme, covered 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
- Combine half the dressing with the zucchini, squash, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.
Yield: Serves 2
Note: Squash blossoms can be replaced with a leafy green such as spinach.
Zucchini Carpaccio
Ingredients:
5 medium zucchini, trimmed
Coarse kosher salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
One cup French feta
½ cup lightly toasted pine nuts
2 tablespoon chopped fresh basil or mint
Directions:
- Using knife or mandoline slice, cut zucchini into paper-thin rounds.
- Arrange rounds, slightly overlapping, on a large platter. Sprinkle lightly with coarse salt and pepper.
- Whisk lemon juice and oil in a small bowl. Drizzle dressing evenly over zucchini.
- Drop small spoonful’s of cheese all over zucchini. Sprinkle with the pine nuts, basil or mint and serve.
Squash Blossom and Gruyere Soup with Stuffed Blossom Garnish
Ingredients:
For Soup:
About 1 lb. squash blossoms
1 small onion, diced
4 cloves garlic, minced
3 tablespoons butter
4 cups light vegetable or chicken stock
1 cup heavy cream
1 cup shredded gruyere cheese
Salt and freshly ground pepper to taste
For garnish:
6 large unblemished squash blossoms, prickly stems and interior pistils removed
1 cup ricotta cheese
¼ cup parmesan cheese, grated
A handful of chopped fresh herbs: basil, thyme, tarragon, sage, rosemary
¼ cup pine nuts, lightly toasted and coarsely chopped
Salt and freshly ground pepper
Chopped fresh herbs, for garnish
Directions:
- Prepare the blossoms by cutting off the prickly stems and removing the yellow pistils from inside each flower. Chop coarsely.
- In a large heavy pot, sauté the diced onion and garlic in the butter over medium heat until the onion is soft and translucent but has not started to brown. Stir in the chopped squash blossoms, and sauté for a minute or two until they wilt. Stir in the stock, and let simmer for about 20 minutes, until everything is soft.
- Puree the mixture, either by using an immersion blender or in batches in a blender. Return the soup to the pot and stir in the cream. Gradually add the gruyere cheese, stirring occasionally until completely melted. Season to taste with salt and pepper. Keep warm without boiling until ready to serve.
For garnish, combine the ricotta with the parmesan and herbs. Just before serving, stir in the pine nuts so they don’t get soggy. Season the mixture to taste, and stuff each of the reserved whole blossoms with a spoonful of the mixture. Float the blossoms on the soup and sprinkle with chopped fresh herbs.
Extra “processing” with an immersion blender, food processor or Vita Mix may be necessary to obtain a velvety smooth consistency.
Serve immediately.
Southwestern Squash Casserole
This one made it to our top ten list. Imagine, a casserole with saltine crackers in the filling being a family favorite.
Ingredients:
8 medium yellow squash, sliced
½ cup sour cream
3 tablespoons butter
1 cup shredded cheddar cheese
½ teaspoon salt
2 eggs, beaten
2 tablespoons chopped chives
6 slices bacon, crisp-fried, crumbled
1 (4-ounce) can chopped green chilies, drained
¼ cup chopped fresh cilantro
12 saltine crackers, crumbled
Paprika to taste
Directions:
1. Place the squash in a saucepan with water to cover. Cook over high heat until tender; drain well.
2. Combine with the sour cream, butter, cheese, salt, eggs, chives, bacon, green chilies, cilantro and crackers in a bowl, mixing well.
3. Spread evenly in a buttered baking dish. Sprinkle with paprika.
4. Bake at 350⁰ for 30 minutes or until lightly browned.
Yield: 8 servings
Linda
Pictures by Starla
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
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:
- 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.
- 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:
- Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl, and set aside.
- 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.
- 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.
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:
- 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.
- 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.
- 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
French Tarragon Triumphs
Who started the rumor; French tarragon doesn’t do well in our Zone 8 climate? Well, it certainly wasn’t any of the volunteers at the Earth Kind/Water Wise Demonstration Garden. We know the truth!
Three years ago we planted one tiny little $1.49 French Tarragon plant in our raised bed designated exclusively for herbs. The first year we weren’t sure if it would survive our brutal Texas summer heat. During the second year our poor little plant was completely engulfed by an out-of-control Greek Oregano that was determined to reign over the bed. And then, this spring we decided to take drastic measures. Out came the oregano giving way to a much more open and friendlier environment for our determined little tarragon. What happened next was a testament in perseverance as well as a sweet reward for “managing your herbs”.
Just take a close look at that beautiful clump of tender, fresh young spikes standing so upright and proud. The tarragon has triumphed and we’ve been treated to a surprisingly flavorful spring treasure.
Today we celebrated the efforts of our work with “A Taste of Tarragon”.
Please enjoy using these recipes once you rush to the garden center and get your own French tarragon in the ground. You’ll be rewarded!
Tips for growing and harvesting French Tarragon.
*Botanical name: Artemisia dracunculus
*Sometimes referred to as “a chef’s best friend”.
*A perennial herb with long, light green leaves and tiny greenish or yellowish white flowers. For cooking use French tarragon. Russian tarragon has flavor vastly inferior to French tarragon.
Recipes
Nana’s Chicken Salad
Ingredients:
1 (3- to 4 ½-pound) chicken
¼ cup olive oil
1 teaspoon minced garlic
4 hard-cooked eggs, chopped
1 dill pickle, chopped
1 bunch celery hearts, chopped
2 tablespoons sweet relish
2 teaspoons fresh lemon balm, chopped
2 teaspoons fresh tarragon, chopped
2 teaspoons fresh basil, chopped
2 teaspoons fresh onion chives, chopped
Salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
Fresh parsley and radish flowers for garnish
Directions:
- Boil chicken until tender. Remove from liquid and cool. Cut into small chunks.
- Combine oil and garlic. Pour over chicken and let stand 30 minutes.
- Add eggs and next 7 ingredients.
- When ready to serve, combine salt, pepper, and next 3 ingredients. Add to chicken and mix. Garnish.
Yield: 4 to 6 servings
Adapted from “Morning Glories”
Tarragon Wafers
Ingredients:
1 stick butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg
½ cup crushed pecans or walnuts
1 ½ teaspoons pulverized tarragon
¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
Directions:
- Cream butter, brown sugar, and vanilla. Beat in egg. Stir in pecans and tarragon.
- Sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture. Mix well.
- Drop in small mounds, about 3 inches apart, onto a greased baking sheet.
- Bake at 375 degrees for about 8 minutes. Cool 1 minute before removing from baking sheet.
Yield: 4 dozen wafers
Adapted from “Today’s Herbal Kitchen”
Tarragon Tomatoes
Ingredients:
5 tomatoes
Sugar
¾ cup grated cheese of choice
½ cup breadcrumbs
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon fresh tarragon, chopped
Directions:
- Cut tomatoes in half. Arrange, cut side up, in a shallow baking dish that is an appropriate size to snugly fit halves. Sprinkle halves light with sugar. Top halves with cheese.
- Combine breadcrumbs and remaining 3 ingredients. Sprinkle mixture over cheese.
- Bake uncovered at 375 degrees for about 30 minutes.
Yield: 6 to 8 servings
Adapted from “Today’s Herbal Kitchen”
Green Sugar Snap Peas with Tarragon
Ingredients:
¾ cup sugar snap peas, trimmed
2 tablespoons butter
2 teaspoons chopped fresh tarragon or parsley
1/8 teaspoon ground cumin
Salt and freshly ground pepper
Directions:
- Cook peas in salted water for 4 to 5 minutes or until crisp-tender. Drain.
- Add butter and remaining ingredients. Mix well to coat peas.
Yield: 4 servings
Adapted from “Today’s Herbal Kitchen”
Herb-Roasted Potatoes
Ingredients:
4 medium red skinned potatoes
2 teaspoons fresh tarragon, chopped
2 cloves garlic, minced
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 tablespoon olive oil
Directions:
- Cut potatoes into 1-inch cubes.
- Mix together tarragon and remaining 5 ingredients. Toss seasoning mixture with potatoes.
- Place on baking sheet and bake at 425 degrees for 30 minutes or until tender.
Yield: 4 servings
Adapted from “Today’s Herbal Kitchen”
Tarragon Blueberry Bundt Cake
Ingredients:
4 teaspoons (1 tablespoon plus 1 teaspoon) minced tarragon leaves
2 cups all-purpose flour, preferably bleached
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries (fresh or thawed)
Garnish
Confectioners’ sugar; fresh blueberries (optional)
Directions:
- Preheat oven to 350 degrees. Grease a 10-cup Bundt pan.
- In a medium bowl, thoroughly whisk together tarragon leaves, flour baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter and sugar on high speed until light and fluffy. Beat in eggs, 1 at a time, until mixture is fluffy and well-blended. Beat in vanilla. With the mixer on low speed, alternately beat in flour mixture and sour cream, beginning and ending with flour mixture and beating just until blended. Gently fold in blueberries with a rubber spatula. Spread batter into prepared pan.
- Bake cake for 55 minutes to 1 hour, until top springs back when lightly pressed. Let cool 5 minutes in the pan, then turn out onto a wire rack to cool completely.
- To serve, dust cake (it will be dark) with confectioners’ sugar, and mound berries in the center if desired; slice along and/or between the ridge lines.
Yield: 12 to 14 servings
Adapted from “Morning Glories”
Apricots Poached in Tarragon Syrup
Ingredients:
2/3 cup sugar
2 pieces lemon zest, cut into thin strips
1 vanilla bean, split lengthwise
6 large sprigs of tarragon, lightly crushed
12 apricots, halved and pitted
1 tablespoon tarragon vinegar or lemon juice
Vanilla ice cream or thick, plain yogurt, to serve
Directions:
- Put the sugar and 1 ¼ cups water in a wide saucepan and heat slowly to dissolve the sugar. Add the strips of lemon zest, the vanilla bean, and tarragon sprigs. Bring to a boil.
- Add the apricots and simmer slowly for about 5 minutes until soft. Remove the pan from the heat. Stir in the tarragon vinegar or lemon juice and let cool.
- Serve with ice cream or yogurt.
Yield: serves 6
Adapted from “Today’s Herbal Kitchen”
DALLAS GARDEN BUZZ 
