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Tag Archives: Edible Gardening

Scented Geraniums, An Olfactory Pleasure

Raincatcher’s Garden of Midway Hills is hopeful that by June, social distancing and shelter-in-place restrictions will be lifted. However, the health and well-being of our community is, of course, our highest priority. We will review the official guidance from health authorities and our local government, particularly Dallas County, as well as guidance from the Dallas County Master Gardener program, as our June 2nd date gets closer. If you purchase a ticket, you will be notified via email if this event must be postponed or cancelled due to COVID-19 concerns.Taste of the Garden

 

Scented Pelargoniums (Scented Geraniums)

“An Olfactory Pleasure”

Snowflake geraniums and chocolate geranuims growing in The Raincatcher’s edible landscape

Learn how to bring color, variety and a whole spectrum of fragrances into your life. Following an enlightening talk about growing their aromatic foliage you’ll be treated to a tasting table of flavorful treasures.

Tuesday, June 2nd

Raincatcher’s Garden of Midway Hills…11001 Midway Road

Program 10:00 – 11:00am with
Dallas County Master Gardener, Paula Spletter
Free and open to all in the Sanctuary

‘A Taste of the Garden’ 11:15 – 12:15
$10.00 per person in the Community Hall

Reservation Deadline, May 26th

Menu

Rose Geranium Italian Cream Cake with Rose Cream Frosting

Strawberry Rose Geranium Ice Cream

Rose Geranium Buttermilk Pie

Rose Scented Geranium Lemonade

Sign up here and keep up with any news about this event on our blog:

https://www.eventbrite.com/e/taste-of-the-garden-scented-pelargoniums-scented-geraniums-tickets-101252956318 

 

Questions? Leave a comment on this blog or contact lindawalexander@sbcglobal.net

Grow Now!

Dallas County Master Gardener volunteers at the Raincatcher’s Research, Education and Demonstration Garden of Midway Hills share your concern for eating healthy during these uncertain times. We’ve put together a short list of ways that you can start growing and harvesting seasonal crops over the next few weeks and months. Here are some gardening (and recipe) suggestions to help supplement your meals with freshly harvested herbs and vegetables.

 If you do not already have a designated vegetable garden, try one of these options:

1) Find an open place in your flower bed that receives around 6 to 8 hours of sun, preferably from morning until mid or late afternoon. Give your soil a boost by adding compost. Good quality compost can be purchased at most local garden centers. Make sure you have a water source close by, and position the garden where you can keep a daily watch to head off any potential pests and weeds that could create problems if left unchecked.

2) Create a simplified version of a raised bed using cinder blocks. Place cardboard directly over a grassy spot in your yard that receives ample sunlight, then place cinderblocks in a rectangular shape around the cardboard, starting with 5 on each side and 3 at each end. Fill the enclosed space about 6 inches above the bed border with a commercial raised bed mix, and water thoroughly to let the soil settle. Space plants or seeds according to directions. Water as needed to maintain even moisture within the bed.

The cardboard method, a good way to smother weeds

A large cinder block garden bed

Start with 4” to 6” edible plants spaced according to label directions. Seasonal plants, including cucumbers, peppers, and tomatoes, are currently in stock at many local garden centers, but don’t stop there.

Try the following options in your new raised bed or in your existing landscape as borders and ground covers, or plant a bay laurel to grow as a shrub or small tree. 

Arugula (Eat fresh in salads, or use in dips.)

Spinach (Eat fresh in salads, sauté with scrambled eggs, or use in omelets, quiches and vegetable dishes.)

Kale (Eat fresh in salads; sauté for kale chips.)

Lettuce (Many different varieties provide texture and color in the landscape.)

Radish (Eat fresh in salads; slice thinly and serve on buttered bread for sandwiches.)

Carrot (Eat fresh in salads, roasted, or in soups and souffles. Use carrot tops to make pesto.)

Beet (Serve roasted, or grate for a cake.)

Swiss Chard (Eat fresh in salads, use leaves as a “wrap” for fresh chopped vegetables, sauté for turnovers, or add to soups.) 

Dill (Leaves can be added to salads, potatoes, meat and fish at the end of cooking.)

Fennel (All parts of the plant are edible – leaves and stalk make a wonderful flavoring for fish.)

French Sorrel (Can be cooked or used fresh like lettuce. Makes a good soup; adds zip to salads. Great on roast beef sandwiches.)

Nasturtiums (Harvest the leaves, buds and flowers anytime, and use fresh. Excellent in salads. Leaves make a great pesto.)

Artichokes (Excellent vegetable served roasted, sautéed or steamed—a beautiful and majestic plant for your garden.)

Thyme (Strip small leaves from stems and use to enhance the flavor of baked or broiled fish dishes or fish sauces. Thyme Cheese Roll: Combine 8 ounces softened cream cheese, 1 tablespoon chopped thyme, 1 tablespoon chopped parsley, ½ teaspoon minced garlic. Roll into a log and refrigerate. Serve with toast or crackers for a quick and easy snack.)

Sage (Flowers and leaves are edible; flowers are nice in salads and for making tea, and the leaves are great for cooking and making herb butters.)

Rosemary (Use with foods rich in fat such as roasted meats, poultry and fish. Add to soups and stew. Use stripped branches as skewers for your favorite grilled meats and veggies.)

Chives (Snip the leaves at ground level when harvesting. Chop and serve with salad, potatoes, pasta and cabbage.)

Oregano (Sprinkle on fresh tomatoes or use to make a sauce; adds flavor to stews and soups.)

Marjoram (Rub leaves on all kinds of meat, chop into egg dishes, stir into soups and sprinkle it over vegetables)

Basil (Plant mid to late April. Use leaves for salads, pesto and sauces. Combines well with zucchini, beans and mushrooms.)

Watercress (Harvest and use fresh in salads, soups and sandwiches.)

Purslane (Use in early spring salads. Leaves can be cooked like spinach.)

Sweet Bay/Bay Laurel (Use the leaves of this evergreen plant in soups, stews and other simmered dishes. Cook a leaf or two with dried beans.)

We hope you will be inspired to start gardening with your family and experience the joy of bringing fresh, flavorful food to your table. 

How about a healthy robust minestrone soup using fresh garden ingredients. Picture by Linda

Click here for the recipe. 

Linda Alexander and Lisa Centala with comments by Jeff Raska, Horticulture Assistant, Dallas County

Follow these planting guides: TAMU Vegetable Planting Guide

Northaven Garden Spring Planting Guide

New to gardening? Read this pamphlet, pages 13-15 have specific recommendations for veggie gardening.

Pictures by Starla Willis

 

Calendulas in My Garden

Above: Calendula in Linda’s garden

There’s a new herbal flower growing in my garden that makes my heart happy. Calendula, sometimes known as pot marigold, signifies sacred affections, joy, grief and remembrance. With such a wide range of emotions, there are countless reasons to include it in your garden landscape design. 

 With hues from golden to apricot, deep yellow and bright orange, calendula flowers are eye-catching in any setting. An early morning walk in the garden will tempt you to take a handful of clippings for a lovely bouquet or gather up the flowers for some edible delicacies. 

Growing calendulas is quite simple. Plant seeds in good garden soil, keeping the ground moist until the plants appear. If planted in late summer or early fall, there’s a good chance that they will produce flowers from spring into summer. Some years it might flower almost year-round.

My calendula plants were put in the ground in mid fall, started blooming in February and are continuing to produce new buds weekly. The flowers are harvested often to use in cut arrangements and for ingredients in butter, cookies, cornbread, quiche and a scrumptious calendula cake. They can also be sprinkled on soups, pasta, rice dishes and salads. The Raincatcher’s volunteers recently sampled calendula quiche. The recipe is given below.

Above: Petals to be eaten!

In the vegetable or herb garden, calendulas encourage pollinators and other beneficial insects. If you’re looking for a plant that flourishes in cooler weather, blooms often and is easy to maintain, give this versatile herb a sunny location in your garden. 


Calendula Quiche

Above: Calendula Quiche surrounded by Calendula Flowers at Raincatcher’s Garden

Ingredients

3 cups loosely packed fresh spinach

1 tablespoon extra-virgin olive oil

4 eggs

1 cup heavy cream

¼ cup (6 ounces) soft goat cheese, crumbled

½ cup calendula petals (from about 20 flowers)

½ teaspoon salt

Directions

Preheat oven to 375˚F. Liberally butter a 9-inch pie pan. 

In a skillet over medium heat, cook spinach in olive oil until the leaves are fully wilted, about 3 minutes. Drain. 

Whisk eggs and cream together. Add goat cheese, calendula petals and salt and whisk again. 

Arrange spinach in the bottom of the prepared pie plate and pour egg mixture over the top. Bake for about 25 minutes, or until the custard is set in the center and the top is golden brown.

*Option: If you prefer, follow directions for the ingredients but pour into a prebaked pie crust.

Yield: One 9-inch Quiche

As in true Texas style, we suggest a few drops of Tabasco sauce on each slice for extra zing.

Linda Alexander

Photos by Linda and Starla Willis

Click here to learn how to pronounce Calendula correctly.

Giant Red Mustard, Ornamental and Edible

The Dallas Arboretum chose Giant Red Mustard as a signature plant this year. It’s an ideal choice because it fits in with the aesthetics of the garden and the mantra of the Arboretum’s edible landscape, called A Tasteful Place. You see, Giant Red Mustard is an ornamental edible mustard.

The  maroon leaves blended perfectly with plantings of lorapetalum and palms, pansies and cardoon at the entrance to the Arboretum.

All over the grounds, pots were planted with the mustard as an accent. This planting below was especially beautiful with the sabal palm fronds framing it and the frilly chartreuse leaves of Mustard “Mizuna” at the base.

In the Arboretum’s edible garden, a long lane of mustard led your eye to the Dallas skyline. Do you see some of our downtown buildings in the distance?

It wouldn’t have been right to taste the leaves while strolling through the Arboretum; but now that I have bought some of these plants for my garden, I can vouch for their spicy taste.

Here is what Park Seeds says about this Giant Red Mustard:

“At last, a Mustard Green so showy it just may do for this nutritious family what Bright Lights did for Swiss Chard — put it in every garden and on every table of gardeners who love bold colors and fresh flavor in their veggies! Red Giant is a brilliant maroon with deep green midribs, so showy you may just have to plant two crops — one in the veggie patch and one along the walkway or in your annual border!

These leaves are slightly textured for a better bite and good holding power. The flavor is zesty and full, with a good bite that you just can’t find in store-bought mustard greens. Imagine Red Giant flanking your Pansies and cheery Mums in the fall garden, or nestling beside bold Ornamental Cabbage and Kale. Or put it in bright containers for an unforgettable patio or porch display!

And because you pick this mustard leaf by leaf for eating (instead of uprooting the entire plant, as you do for head lettuce), you can enjoy the fine display of color for many weeks! Frost just improves the flavor and color.

Sow seed outdoors in early spring or, for fall crops, 6 to 8 weeks before first fall frost. Space seedlings 1 to 2 inches apart in rows 15 inches apart.”

Giant Red Mustard will be in my garden next year. Will it be in yours?

Ann Lamb

Read about Raincatcher’s edible landscape:

Edible Landscaping, Here’s What You Plant

Orphaned No More-Our Incredible Edible Landscape Project

Learning To Plant Outside The Lines

and don’t forget to plan a trip to the Arboretum for Dallas Blooms February 29-April 12, 2020.

Propagation Primer with Master Gardener, Paula Spletter

Scented geraniums in the Edible Landscape before the freeze.

Our five pelargonium beds (scented geraniums) were beautiful. Brushing up against them or gently rubbing a leaf between your fingers, fragrant scents of everything from roses to peach and chocolate mint filled the air. But the weather forecast had prepared us. Below freezing temperatures were only days away and it was time to carefully dig them up for winter protection in our greenhouse.

Propagation class in session.

Paula Spletter to the rescue! Under her helpful guidance, each plant received a severe pruning leaving only one third of the plant intact for its winter location. Then the fun began. Over 200 stem cuttings were taken and repotted in preparation for a spring class at Raincatcher’s Garden of Midway Hills. Here are Paula’s basic tips for propagating scented geraniums:

Paula Spletter showing us the perfect stem cutting.

  1. Start with a healthy, well-hydrated “mother” plant.
  2. Cut tip-end stems just below two nodes. Each cutting should be about 2” to 3” long.
  3. Cut stems with a sharp, clean paring knife. Make a straight cut across (not at an angle) the stem.
  4. Use a dowel stick or the handle end of the knife to make a hole in the potting soil. (This will help to protect the fragile meristem when inserting.)
  5. Cuttings should be placed into a pot filled with a mixture of loose potting soil and compost.
  6. Label every pot. Sometimes things get accidently moved around and what looks like an old-fashioned rose scented geranium might instead be peach scented.
  7. Water lightly. Monitor the soil while cuttings are in the greenhouse. Pay careful attention to conditions that could affect the health of the plants:

*Temperature in the greenhouse should be 45˚ or higher. A heater is recommended for anything below this number.

*Soil should stay evenly moist; never too wet or completely dried out.

*Extremes in heat, cold, overwatering or underwatering could cause problems with mealy bugs or a fungus. Pay attention and adjust accordingly.

Scented geranium cuttings in our greenhouse labeled and ready for winter.

Watch for an announcement about our 2020 late spring/early summer class on the joys of growing scented geraniums in your garden. A tasting menu will inspire you to get started!

Linda Alexander

Pesto Party Anyone?

Basil Bed Before Harvest

We had a party…a “Pesto Party” …and it was a chopping, blending and pulsing success. Our Edible Garden raised basil beds yielded some of the most beautiful plants we’ve ever seen. And, with a new drip irrigation system going in on Tuesday, all the plants had to be cut back rather severely. It was time to rally the troops and make good use of our harvest.

Two “favored” recipes, slightly adapted, served as the basis for our pesto making adventure. Each participant was encouraged to personalize their recipe. While some chose to stay with tradition, others brought an assortment of ingredients including everything from walnuts and pecans to a yeast substitute for the Parmesan cheese. Our garden, of course, provided the basil – three different varieties to be exact: Cardinal (cinnamon/clove flavor with hints of anise), Eleonora (somewhat spicier flavor than traditional pesto types) and Persian (a distinctive aroma, both lemony and spice like).

Once the food processors began their whirring magic, the next important decision was chunky or smooth. Those in favor of a smoother texture watched closely as more olive oil was slowly drizzled into the mix. If your twist happened to be chunky, only a few short pulses and it was done. More salt or lemon juice, each person had to make that call, as well.

Amidst all the chatter and finger licking swipes, it was hilariously entertaining to see each batch being scooped out of the processors. Varying shades of green, silky smooth texture or visibly chunky little pieces of spinach and nuts didn’t matter. Each jar was filled with a pesto that yielded its own distinct personality. And, our chefs were thrilled to take home over 30 jars of garden-fresh pesto for their personal enjoyment or to share with family and friends.

*If you have basil that’s ready for harvesting, try one of our favorite recipes included below.

Pesto After Basil Harvest

Spinach Basil Pesto

Ingredients

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

½ cup extra-virgin olive oil

Directions

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.  Drizzle the remaining olive oil into the mixture while processing until smooth.

Yield:  24 servings

Classic Pesto

Ingredients:

3 large cloves garlic

3 cups loosely packed fresh basil leaves

½ cup pine nuts, lightly toasted

½ cup coarsely grated Parmigiano-Reggiano cheese

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

Directions:

  1. Place the basil leaves in a food processor and pulse until half-way chopped.  Add the pine nuts and garlic.  Continue pulsing.  Add the cheese, salt and pepper.  Through the pouring spout, with the processor on, drizzle the olive oil into the basil mixture.  Blend just until incorporated but not completely smooth.  A little texture is best.

Yield:  About 3 cups

Linda Alexander

 

 

 

Edible Landscaping, Here’s What You Plant!

The beautiful and edible Roselle Hibiscus planted in our Greenhouse beds. 

All plant material in the edible landscape is carefully selected for culinary purposes. Whether it be the leaves, flowers, fruit, roots or seeds, at least one part of the plant must be edible. Creating a visually attractive landscape design using only edible plants is the framework for our lovely garden. We hope you enjoy your visit to The Edible Landscape at Raincatcher’s Garden of Midway Hills.

Edible Plants in Our Garden and Some of Their Culinary Uses:

South Sidewalk Raised Beds (Left Side)

Garlic Chives – leaves and blossoms; salads, egg dishes and sauces

Spearmint – leaves; mint syrups, fruit salads, garnish for beverages, use with beef, lamb, English peas, cucumbers, tomatoes and watermelon

Basil – leaves and blossoms; beverages, desserts, egg dishes, pesto and salads

South Sidewalk Raised Bed (Right Side)

Sweet Fennel – leaves; salads, sauces and grilled meats, – seeds; teas and sausage

Okra – pods for sautéing, roasting, frying and sliced raw in salads; leaves for frying

Strawberries – fruit; beverages, desserts, jams, jellies and soups

Trellis

Luffa – young vegetable and flowers; young vegetable can substitute for squash, zucchini or eggplant, flowers can be dipped in batter and sautéed

Clay Pot Bed

Sweet Myrtle – leaves, berries and blossoms; leaves in stews, roast meats, stuffing, salads and meat ragouts, berries as a substitute for black pepper

Dwarf Fig Tree – fruit; preserves, salads, grilled and baked

Stonescape

Mexican Mint Marigold – leaves; fish and poultry cookery, ice creams and teas

Curry Plant – leaves; mix with cream cheese for sandwiches, egg and chicken salads

Society Garlic – leaves; herb butters, egg and cheese dishes, starchy vegetables

Cutting Celery – leaves; dressings, salads and soups

Summer Savory – leaves; vegetable cookery, especially beans 

Italian Parsley – leaves; white sauce, scrambled eggs, baked corn or potatoes, poultry, dressing, biscuits and butter

Swing Set Frame Raised Beds

Pelargoniums (Scented Geraniums) – leaves; desserts, jellies, sugars and teas

West End of Swing Set Frame

Lamb’s Quarters – young, tender leaves for salads

Wire Frame North Side of Swing Set Frame

Anise Hyssop – dried leaves used for teas and seasonings

Lovage – leaves; salads, soups and stews – seeds; crushed or whole can be used like leaves – stems; blanched and eaten like celery

Scarlet Emperor Bean – leaves, blossoms, fruit; leaves cooked or raw, blossoms in salads, fruit (bean) young like green beans, or mature, used like dried beans

Statuary Bed  

Onion Chives – leaves and blossoms; breads, egg dishes, sauces and salads

Pumpkins – pulp and seeds; breads, pancakes, puddings, soups and toasted seeds

Square Raised Bed

Bay Laurel – leaves; seasoning for soups, stews, vegetables and sauces

Peppers – fruit; grilling, jellies, roasting, sauces and stuffing

Crescent Beds

Pineapple Sage; beverages

Sweet Marjoram ‘compacta’; breads, soups, sauces and pasta dishes

Stone Walkway, East Side

Salad Burnet – fresh young leaves in salads and dips

Hügelkultur

Winter Savory – leaves; vegetable cookery, especially beans

Italian Oregano – leaves and flowers; breads, spaghetti sauce, basting meats while grilling, pasta dishes

Artichokes – choke; steamed and sautéed

Strawberries – fruit; beverages, desserts, jams and jellies, soups

Swiss Chard – leaves; frittatas, savory tarts and soups

Wave Wall

French Sorrel – leaves; salads, sauces and soups

Greenhouse Beds

Monarda (Bee Balm) – leaves and blossoms; teas and salads

Lemon Balm – leaves; use as a garnish for summer drinks and salads, teas

German Chamomile – flowers; tea

Roselle Hibiscus– calyx, leaves, seeds; calyx for tea and jam, leaves in salads/stir fry, seeds ground into flour

Cinder Block Front of Greenhouse

Roselle Hibiscus – same as above 

French Tarragon planted in the half moon bed.

Brick Half Moon Bed, North Front of Greenhouse

Lemon Verbena – leaves; beverages, breads, desserts, jam and jellies and salad dressings

Mediterranean Swoop Bed

Pomegranate – flesh and seeds; jellies, salads and sauces 

French Tarragon – leaves; eggs, cheese dishes, sauces for fish, chicken tarragon and a classic in bearnaise sauce 

Thyme – leaves and flowers; stews, leafy vegetables, beef, fish, lamb, pork and poultry cookery, also used to cook with legumes

Culinary Sages (Garden, Purple and TriColor) – leaves and flowers; breads, poultry and pork cookery, thanksgiving stuffing 

Mexican Oregano – leaves and flowers; same as other oreganos

Raised Bed on Concrete Pad

Sweet Potato (Beauregard) – baking, roasting and sautéing for vegetable dishes and desserts

Plant Guild

Hardy Satsuma (Orange Frost) – fruit

Sweet Marjoram – breads, soups, sauces and pasta dishes

Cedar Fence

Sweet Olive (Osmanthus Fragans)- blossoms; dried and used in cakes and sweets 

Ginger – root, leaves; sauces, pickled, baked goods, leaves can be infused to provide a mild ginger flavor (compared to the root)

Linda Alexander

 

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