Tag Archives: dallas gardens

Homegrown, Veggies, Fruits and Herbs

I have a visual image of Master Gardener and nutritionist Barbara Gollman at Kroger: Red hair flying, trim figure running behind a cart, zipping down the frozen food isle flinging packs of frozen veggies into the cart for one of her wonderful soups. 

Barbara, Dallas County Master Gardener Teaches Value of Vegetables

Barbara intrigued a large group of Master Gardeners Tuesday with her talk on the nutritional benefit of vegetables, fruits, and herbs.  Turns out that Mom was correct when she urged us to eat our vegetables.  Carrots, oranges, sweet potatoes, and other fruits and vegetables are full of phytochemicals, substances in plants that have the potential to slow aging, boost immunity, prevent disease, and strengthen our hearts and circulation. 

Cabbage, Broccoli Field Road, Dallas, Texas

Barbara suggests that we eat watermelon and tomatoes, plants that are packed with lycopene, a nutrient which helps prevent macular degeneration.  Pinto beans are rich in fiber, which can prevent cancer and heart disease, and flavonoids, which can curb the oxidation of LDL cholesterol and prevent blood clotting.  Cruciferous vegetables like broccoli and cabbage are high in calcium.  Nuts are filled with Vitamin E, one of the most potent fat-soluble antioxidants. Berries, greens, winter squash—-well, you get the idea.  

Barbara said that new research has shown the health benefits of herbs. Who knew? Turns out that 1 teaspoon of oregano = ¾ cup of brussel sprouts in antioxidants.  

Barbara dries her herbs in the microwave after her husband’s reaction to using his closet as an herb drying rack. Remove the leaves from the stems of the herbs and spread on paper towels.  Put two paper towels on top of the herbs.  Pop in the microwave and zap for one minute.  (If the leaves are charred, try again and use a shorter amount of time. If the leaves aren’t crisp, microwave longer in 15-second increments.)  Remove from the microwave and air dry on the kitchen counter for a few days.  Store in a labeled glass jar.  

Are home grown vegetables better for you than those found in the grocery? Barbara says some research showed up to a 15 percent increase in nutrients in homegrown and organic vegetables.  Some other studies didn’t find an increase in nutrients. 

Many thanks go to Barbara for her research and common sense approach to healthy eating.  Let’s just put it this way: on the way home I stopped at Whole Foods and bought spinach, broccoli, and almonds for dinner.   

Elizabeth

Recipes served in the class will follow.

One Potato, Two Potato, Hopefully More

One of the joys of winter is to sit down with a cup of tea or hot chocolate and thumb through garden books and catalogues.   Visions of a riot of color from  gorgeous flowers (does it really matter that my yard is shaded by many tall trees and the descriptions say “full sun”) and bountiful vegetable harvests (surely there is a shade tolerant tomato) always seem to intoxicate me into ordering or purchasing many more seeds and products than any reasonable person needs or can use.  Of course, most of the sunny place flowers struggle, get lanky, then die a slow death in the shade of my yard; and, so far, I haven’t discovered a shade tolerant productive tomato.  Yet spring holds such promise, and occasionally I find a particular variety of full sun plant that tolerates shade, that I forget the failures of last year and try again.  After all, some experiments turn out well.

     For the past two years the Garden’s vegetable guru, Jim,  has experimented with the “trash can” method of planting potatoes.  If you are not familiar with this method there are several  YouTube videos showing literally pounds and pounds of potatoes being harvested from potato sets planted in 30 gallon trash cans.  To construct a “trash can” potato bin, a drainage hole is made in the bottom of a plastic trash can, Seed potatoes are planted at the bottom of the can in a few inches of soil, then as the potato plants grow to about eight inches tall enough soil (in the Garden’s case, the Garden’s homemade compost) is added to cover them half way up the stem.  At the end of the season, the trash can is dumped and the potatoes are harvested.  An easy way to grow potatoes?  It certainly sounds like it.  However Jim reported that in the first year’s experiment, the Garden’s trash can potatoes rotted.  Guessing that perhaps there wasn’t enough drainage, the second year Jim tried putting 2” drainage holes around the side of the can.  Once again, though the plants themselves were huge and vigorous since they were growing in all that compost, the actual potato yield was small and many of the potatoes continued to rot. 

     A failed experiment, perhaps….  however one always learns something.  Jim surmised that perhaps the problem was that the potato plants were not getting enough sun.  Potatoes need full sun and the opaque trash can shaded them unless the sun was directly overhead.    It wasn’t until months later when the plants grew over the top of the can that they were in full sun throughout the day.

     So, this year, the Garden is trying two methods to grow potatoes.  The first, in the garden’s raised bed, is the usual “trench method” where a trough about 6”-8” deep and about 4” wide is dug.  Seed potatoes that have been cured and dusted with sulfur are planted about 12”-15” apart and covered with about 4” of soil.  As the potatoes sprout, the soil is “hilled”/backfilled around the stems since potatoes grow in the space between the seed potato and the surface of the soil.    

Red La Soda Potatoes, Dusted With Sulfur, Ready For Planting

                                                               . 

    The second experimental method being tried is Jim’s homemade 2’x2’ potato bin constructed from 1”x6” treated lumber (one can also use untreated lumber or cedar).  As the potatoes plants grow to about 12” tall, another 6” panel of lumber will be added to the bin and enough soil added to bury 1/3 of the plant. 

New Potato Bin At The Demonstration Garden

The advantage to this type of bin as opposed to the trash can method will not only be increased drainage but also the potato plants will be able to receive full sun throughout the day since more panels can be added as the potato vines grow taller.  Will this method produce a better crop of mature potatoes?  Who knows….. but that’s the fun of experimenting.

     There are many other methods (potato bags/wire bins lined with newspaper/etc) used to plant potatoes.   Do you have a favorite method for planting potatoes?   If so, let us know.  This year in my community garden plot, I plan to try “laundry basket” potatoes:  cutting out the bottom of a plastic laundry basket and using it like a cage to hold the mounded soil around my potatoes.  If it works, I’ll let you know the results.  If not, I’ve only lost several small seed potatoes plus three dollars to purchase three laundry baskets from the Dollar Store.  So tell us your method— and Happy Experimenting!!

Carolyn

Arugula-Pear-Blue Cheese Salad

Arugula, Pears, Pecans, Blue Cheese For Salad

1/4 cup plus 2 Tbsp peach or pear preserves

1/2 cup Champagne vinegar

1 shallot, sliced

2 tsp. Dijon mustard

1/2 tsp salt

1/4 tsp freshly ground pepper 

1/2 cup olive oil 

8 cups loosely packed arugula

2 Bartlett pears, cut into 6 wedges each

4 oz. blue cheese, crumbled

1/4 cup chopped toasted walnuts or pecans 

Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth.  With processor running, pour oil through food chute in a slow steady stream, processing until smooth.  Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp peach preserves. 

Place arugula in a large serving bowl.  Top with pears, blue cheese, and pecans.  Drizzle with vinaigrette. 

Elizabeth  From Southern Living Magazine 

Eat Your Greens!

Collard GreensAfter my transplant from Connecticut to the Dallas area twenty-eight years ago, I’ve tip-toed around the Southern idea of cooked “greens”, but other than cooking kale occasionally never really developed an interest.  However, in a recent search for a non-dairy source of calcium for aging bones, I found that greens such as collards are a great source of this mineral as well as other complementary vitamins K and A.  Collards are one of the cruciferous vegetables in addition to the better known and more consumed broccoli, kale, and cabbage.  These greens have great cholesterol-lowering, anti-cancer, antioxidant, and anti-inflammatory benefits. 

Good for your heart, good for your bones, now how to make them good to eat!  I found a great cookbook called Greens Glorious Greens! by Johnna Albi and Catherine Walthers with great information, specific preparation and cooking directions, and great recipes for over thirty of these leafy greens—from arugula to wild greens such as chicory and dandelion.

These authors, as well as Whole Foods website, the world’s healthiest foods ,call collards a nutritional goldmine.  But one more obstacle before plunging into my exploration of greens—my Dallas-born husband who dislikes cooked greens.  So with a promise of corn muffins and BBQ chicken, I made the following recipe, which is adapted from Greens Glorious Greens! 

Collard Greens and Caramelized Onions 

12 ounces Collard greens (about 6-7 cups chopped)

1 Tablespoon extra virgin olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

1-1/2 teaspoon agave nectar (or 2 tsp of sugar), for caramelizing the onions

salt to taste 

Chopped GreensWash collards, remove stalks, and cut leaves in half.  Stack 5 to 6 leaves together and slice into ¼ inch strips.  Set aside. 

In large, deep skillet (or cast-iron pan) heat olive oil, add onions, and sauté for 15 minutes.  Add agave (or sugar) to onion and continue to stir for 2 to 3 minute.  Add garlic and sauté for another 2-3 minutes. 

While the onions are cooking, bring 3 cups of water to a boil in a 12-inch skillet with a lid.  Add collards, cover, and cook at a good boil for 8 to 10 minutes, stirring occasionally.  The greens are bright green, but tender, when ready.  Drain in colander. 

Stir greens into onions and garlic.  Season with salt and cook for 2 to 3 minutes until heated through, Serves 3 to 4.

Adapted from Greens Glorious Greens, page 118. 

A great new vegetable recipe to add to my collection, and—yes—my husband did eat all his greens. 

Jean

Poppy And Larkspur Seed Planting For Dallas Gardens

Before the seed there comes the thought of bloom. –E. B. White

 Poppy Blooming In Front Of Climbing Pinkie Rose In Our Rose Trellis Garden

Plant Poppies and larkspur seed now for early spring blooms!

They require cool weather to germinate.  If you want gorgeous color for a low price, take this simple step and throw down these seeds in your garden right away.

Sow poppy and larkspur seeds on top of a well-prepared bed but do not cover with dirt. Tamp down the soil with the back of a hoe or pat down with your hands. Do not mulch.  

With a little rain, they will begin to germinate and next spring you will be well on your way to an heirloom, cottage garden look. Time is of the essence.  Do it now, you will be thanking us next spring! 

Ann

Fall-What’s Not To Love?

What’s my favorite season? Easy peasy. FALL. Jacket wearing, college football cheering, leaf rustling, turkey roasting, Halloween mini-Snickers sneaking—Fall!

This lovely autumnal season is so much more than pulling up summer-scorched annuals and popping in mums for a few weeks.  At a time when northern gardeners are closing up shop for the winter, Texas gardeners have realized that the fall months may very well be the best time of the year to plant.

Think about it.  A Sweet Innocent Perennial you might plant in the spring is just being lined up for the furnace blast of summer from late May through August.  It’s hard to even survive—much less thrive–in temperatures in the 100s, no rainfall, and nighttime lows that hover in the 80s.  But if you’re a savvy gardener and plant that same Sweet Innocent in the fall, you’ve tucked it in when the future holds cooling temperatures and more frequent rain.  Voila.  Plant Success.

Most plants will put on a fall flush of growth and bloom in fall weather conditions.  Roses can be spectacular in the fall, often with blooms more vibrant than spring or summer.  Trim roses back now, fertilize, and give a deep soaking to promote bloom.

Raised Bed with carrots, radish seeds and trowel

If you’re planting a fall school garden with kids, it’s time to get busy.  If you want a warm season garden, plant bush beans and pinto beans by seed until September 15.  Be sure to baby your seeds; they need to be kept moist until they sprout and are established. 

Dallas County Master Gardeners Busy With Fall Gardening

Fall is Prime Time for cool season crops, those vegetables that love a nip in the air in November and December.  Plant beets, spinach, lettuce, and carrots by seed now through October 15.  Kids love transplants; they’re veggies in miniature.  Plant broccoli, Brussels sprouts, cabbage, and cauliflower transplants now through late-November.  Mustard greens, Swiss chard, spinach, parsley, leeks and kale transplants can be tucked in the garden from September 15 through the winter.  (Harvest your warmer season crops in late October, then plant cole transplants for a continued harvest.)

Spring flowering bulbs can be a fun thing to plant with kids.  Purchase your bulbs now when nurseries start stocking bulbs, but wait on planting them until soil temperatures cool significantly, for us in mid- to late-November.  Daffodils are probably your best bet with kids.  They are dependable, don’t require pre-chilling (like tulips), and some will naturalize.  The Southern Bulb Co. in Golden, Texas  is known for propagating old varieties of bulbs, often found in deserted homesteads. 

The best reason to garden in the fall is to enjoy it.  Your garden is filled with new blooms and growth.  Pests have taken a vacation with the cool temperatures.  So nibble a bit of early Halloween candy and enjoy the season.

Elizabeth

School In The Garden

A s summer fades away. here’s a look at some of our crops and more reasons to have school outside in our learning center at the Earth-Kind® WaterWise Demonstration Garden.

Chinese Red Yardlong Noodle Beans, Garlic Chives, Pomegranate

 Chinese Red Yardlong Noodle Beans and Amaranth Love Lies Bleeding

We are growing these two exotic edibles at the Demonstration Garden to learn more about them ourselves. In our first picture Cindy is stretching out the yardlong bean and the amaranth is blooming with cascading ropes of flowers in front of it.

 To find out how to cook the yardlong noodle beans read Garden Betty.  

Amaranth aka, Love Lies Bleeding, loves the heat and does not need much water. The leaves and seeds are highly nutritious.  Its creepy name refers to its use in the middle ages to stop bleeding.  A whole social studies unit could be written about Amaranth and the uses of it around the world today and historically.  Our garden setting would be the perfect place to teach this!

Garlic Chives  Plop the ornamental seeds heads into your salad along with the chopped up  stems or leave them so you can gather their seeds.

 Pomegranate  We grow the variety, ‘Wonderful’, and it started producing for us the summer after we planted it in 2009.  It will become a multi-trunked small to mid-size tree .  We have an orchard in the planning stages with  Pomegranate trees and other Dallas oriented fruit trees to be planted and more school lessons to be taught!

Ann

Registration Now Open For Field Trips

 A very special experience awaits children visiting the Earth-Kind WaterWise Demonstration Garden on a field trip.  Children can pet friendly chickens, peek under leaves in the vegetable garden for growing produce, watch for hummingbirds and butterflies in the wildlife habitat, and learn how compost enriches our soil. 

Demonstration Garden Field Trip-Learning About Chickens

Teachers and parents are as enthusiastic about the field trip as their young friends: “The children absolutely loved the event…the volunteers were so excited about what they were sharing…and the excitement was contagious.”   

The Demonstration Garden gives teachers multiple opportunities to enrich their science curriculum.  The field trips are taught by Master Gardeners, gardening experts trained by the Dallas County AgriLife Extension Service. 

Is your class studying plant identification or wildlife? Would you be interested in having your students write poetry in the garden setting?   Or draw flowers and leaves to examine their structure? Perhaps figure out the area of a vegetable garden and determine the number of plants to include? We can tailor classes to fit your units of study, with a little notice. Literature, math, science, and the arts can be enhanced in a garden setting.

The field trips generally last about two hours.  Children rotate around stations in small groups with lots of individual attention. Restrooms, free parking, and picnic tables are available on site.

And the field trips are offered at little or no cost depending on the materials needed for your class.

Elizabeth

To schedule a field trip to the Demonstration Garden or ask questions about field trips, click here and for more specific information from Annette about field trips go to our Garden Field Trip page.

August Blooms In Dallas

The Earth-Kind® WaterWise Demonstration Garden is blooming even through August.

Fourteen out of twenty days in August have been over 100°.  To maximize our water usage, we have set up drip irrigation in all our beds and we water this garden and others  with rainwater harvested from our large shed with 5,000 square feet of metal roofing.  Usually we don’t get enough rain for our drip system in the latter part of summer and have to revert to city water, but last week we had about 4 inches of rain at the garden!  What didn’t go into our two 2500 gallon cisterns swished into our rain garden for more capture. 

Most of these pictures were taken from our newly planted Color Wheel garden.  Link back to the * July Bloom report so that you also know what was blooming in August in the rest of our gardens. Combine these plant lists to keep your garden flourishing through the summer.

Read the list of blooms clockwise from the  large, top left picture.

Flowers Blooming in August Dallas Gardens

1. Pink Gomphrena and Cuphea 2. Gomphrena Fireworks, Gomphrena globosa ‘Fireworks’ 3. Periwinkle-Cora Vinca blackberry, Catharanthus roseus 4. Hot Pink Moss Rose Portulaca olerancea ‘Samba Hot Pink’  5. Jewels of Opar, Talinum paniculatum 6. Moss Rose, Portulaca olerancea 7. Trailing Lantana, Lantana montevidensis 8. Yellow Zinnia

Flowers Blooming In Dallas August Gardens

1. White Lantana and white coneflower 2. Orange Zinnia 3. Mexican Petunia-Lavendar, Ruellia brittonia 4. Lafter, Buck Rose 5. Mexican Bush Sage, Salvia leucantha 6. Orange Lantana, Lantana horrida (camara) 7. Bell Flower,  Campanula rotundifolia  8. Gregg’s Mist Flower, Eupatorium greggii

Flowers For Dallas Summer Gardens

1. Salvia coccineas with  Cora Vinca 2. Pink gomphrena, Gomphreana globosa 3.                       4. Red Gomphrena, Gomphrena aageana ‘Strawberry Fields’ 5. Summer Poinsettia or Mexican Fire Plant, Euphorbia cyathophora 7. Sunflower, Helianthus annus

Flowers Blooming In August In Dallas

1. Mexican Honeysuckle, Justica spicigera 2. Pearlie Mae, Buck Rose 3. Onion Chives 4. Maggie 5. Althea, Hibiscus syriacus ‘Helene’ 6. Esperanza or Yellow Bells, Tecoma stans 7. Canna-dwarf-Tropical Series 8. Quietness, Buck Rose

*Refer to the July Blooms report . Only  Phlox #11,Autumn Sage #16, and Salvia guaranatica#21 are taking a break and not blooming in August.  All the rest on the July list are giving us that last bit of summer pleasure.

Ann

Cinnamon Basil Swirl Cake

Cinnamon Basil Cake Swirl Cake

CAKE

2 tablespoons minced cinnamon basil leaves

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon coarse salt

6 tablespoons unsalted butter, softened

¾ cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 cup sour cream

1 teaspoon baking soda 

SWIRL

1/3 cup granulated sugar

2 tablespoons (packed) light brown sugar

2 teaspoons ground cinnamon 

1.  Preheat oven to 350 degrees.  Grease a 10-inch springform pan. 

2.  In a small bowl, whisk together cinnamon basil leaves, flour, baking p0wder, and salt; set aside. 

3.  In a large bowl, beat butter and sugar on high speed until light and fluffy.  Beat in eggs, 1 at a time until fluffy and well blended.  Beat in vanilla. 

4.  In a small bowl, whisk together sour cream and baking soda until smooth.  With mixer on low speed, beat half the flour mixture into the butter mixture just until blended.  Beat in sour cream mixture, then remaining flour, beating just until blended.  Spread into prepared pan. 

5.  Make swirl:  In a small bowl, whisk together granulated sugar, brown sugar and cinnamon.  Sprinkle evenly over batter; swirl into batter with the tip of a knife, being careful not to touch the knife to base of the pan. 

6.  Bake cake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.  Cool completely (or nearly so) on a wire rack before removing pan side and slicing.  Serve warm or at room temperature. 

Yield:  8 to 12 servings

Linda