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Tag Archives: Edible Gardening

Herbs of the Mediterranean Recipes

 

Iced Herb Gazpacho

This recipe first appeared in the Dallas County Master Gardener Association cookbook, ‘A Year on the Plate’ and on our blog in 2016. It remains our very favorite for recipe for gazpacho. The addition of 5 fresh herbs gathered from the garden give it an exciting boost of flavor.

 

 

 

Ingredients

6 large tomatoes, quartered (peel, if desired)

4 cloves fresh garlic, pressed

¼ teaspoon red pepper flakes

¼ cup red wine vinegar

¼ cup olive oil

½ cucumber, peeled and chopped

2 scallions, chopped

1 sorrel leaf, deveined and coarsely chopped

2 sprigs fresh basil

3 sprigs salad burnet

3 sprigs cilantro

3 sprigs parsley

Salt and fresh ground black pepper, to taste

Cucumber slices and fresh thyme sprigs for garnish

Directions

Roughly puree tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil in the workbowl of a food processor.  Leave some texture to the ingredients.

Add the herbs and pulse just until chopped.  Do not “blend” or mixture will become too brown.

Refrigerate overnight to allow flavors to blend.  Serve slightly chilled or at room temperature.  Garnish with a cucumber slice and a fresh thyme sprig.

Every Herb Pesto

When selecting recipes for our cookbook, the testing committee concluded that this was the most delicious pesto they had ever tasted. A perfect combination of seven garden-fresh herbs elevates the flavor profile to superior status. (Chervil is the ‘tricky’ herb. Early to late fall, and then again in spring, is when you typically find it growing in our garden).

Ingredients:

½ cup Marcona almonds, toasted

2 cloves garlic, peeled

1 cup fresh spinach leaves

½ cup grated Parmesan cheese

½ cup fresh cilantro leaves

½ cup fresh parsley leaves

¼ cup basil leaves

¼ cup fresh tarragon leaves

⅛ cup fresh mint leaves

1 tablespoon fresh chervil leaves

2 tablespoons chopped fresh chives

Zest of lemon

Juice of 1 lemon

¾ cup canola oil

¼ cup extra-virgin olive oil

Kosher salt and freshly cracked black pepper

Garlic-rubbed crostini, optional

Heirloom tomatoes, chopped, optional

Directions:

  1. Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor.  Blend the herbs just enough so they are mixed, about 3 seconds.
  2. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency.
  3. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto.

Yield: 2 cups

Note:  Any leftover pesto should be placed in a bowl and covered with plastic wrap.  Press the plastic wrap right on top of the pesto and refrigerate.

Above: Swiss Chard and Black Olive Tart

Black Olive and Swiss Chard Tart

In her beloved cookbook, ‘Pedaling Through Provence’, Sarah Leah Chase takes you on a technicolor journey through the sun-blessed cuisine of the Mediterranean. She calls this savory version of the tart, “love at first and last bite”.

 

Pastry Ingredients

1 ¼ cups unbleached all-purpose flour

1 ½ tablespoons minced fresh rosemary

Pinch of sea or coarse salt

8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces

2 teaspoons imported Dijon mustard

2 to 3 tablespoons ice water

Filling Ingredients

1 large bunch Swiss chard (about 1 pound), washed, stems and thick center ribs removed, leaves patted dry

2 tablespoons olive oil

1 large onion, minced

3 cloves garlic, minced

½ teaspoon dried thyme

Pinch of grated nutmeg

½ cup freshly grated Gruyere cheese

2 large eggs

½ cup light cream or half-and-half

Sea or coarse salt and freshly ground black pepper, to taste

2 cups pitted Nyons or Kalamata olives

2 tablespoons pine nuts

Directions

Make the pastry: Place the flour, rosemary, salt, and butter in a food processor and pulse until the mixture resembles coarse meal. Add the mustard and enough ice water so that the dough begins to form a ball as the machine is pulsed on and off. Gather the dough into a flat disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Meanwhile, make the filling. Cut the Swiss chard leaves into ½-inch-wide strips. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft and translucent, 7 to 10 minutes.  Add the chard, garlic, thyme, and nutmeg. Cook until the chard leaves have wilted and any water given off has evaporated, 5 to7 minutes. Remove from the heat and gently mix in the cheese.

Beat the eggs and cream together in a mixing bowl and then fold in the chard mixture, blending well. Season with salt and pepper and set aside.

Preheat the oven to 400˚F.

On a lightly floured surface, roll out the chilled pastry dough to form a 12- to 13-inch circle. Transfer to an 11-inch tart pan and trim and crimp the edges decoratively. Spread the chard filling evenly in the tart shell. Arrange the olives in concentric circles over the top, pressing lightly into the filling. Sprinkle the pine nuts in between the olives.

Bake the tart until the crust is golden and the filling is set, 30 to 40 minutes. Serve hot, warm or at room temperature.

Yield: Serves 6 to 8 as a luncheon or 12 to 14 as an appetizer.

Green Herbs and Butterhead Lettuce Salad

This recipe and the  from award-winning cookbook author, Georgeanne Brennan, inspired us to get busy growing, harvesting and using herbs daily. While one delicate herb, sweet cicely, succumbed to our summer heat, plans are to include it in our fall garden. Stay posted for updates.

Ingredients

¼ cup extra-virgin olive oil

1 tablespoon chopped shallot

2 tablespoons fresh lemon juice or red wine vinegar

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 head butterhead lettuce, leaves separated

1 cup fresh chervil sprigs

½ cup fresh flat-leaf parsley leaves

¼ cup small, tender fresh sorrel leaves

Directions

In the bottom of a salad bowl, combine the olive oil and shallot and stir together. Whisk in the lemon juice or vinegar. Taste for balance. Add the salt and pepper and taste again, adjusting as desired.

Tear the lettuce leaves into bite-sized pieces, and put them into the bowl along with the chervil, parsley and sorrel. When ready to serve, toss well.

Yield: Serves 3 or 4

Herb-Seasoned Croutons

Ingredients

8 slices day-old coarse country bread, each about 1 inch thick

¼ cup extra-virgin oil

2 cloves garlic, minced

½ teaspoon salt

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh oregano or sweet marjoram

Directions

Without removing the crusts, cut the bread slices into 1-inch cubes. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until translucent, 1 to 2 minutes. Add the bread cubes, reduce the heat to low and cook slowly, turning once, until golden and crusty, 4 to 5 minutes on each side.

Sprinkle the cubes with the salt, thyme, rosemary and oregano or marjoram. Turn a few times in the pan to coat evenly. Using a slotted spoon, transfer the croutons to paper towels to drain and cool. To store, put in a paper bag, fold the top over several times and keep for up to 1 week.

Yield: Makes About 32 Croutons, About 4 Cups

 

Raincatcher’s Garden Summer Ratatouille

There are countless recipes for Ratatouille. However, this simple and colorful version ‘wowed’ guests at our ‘Herbs of the Mediterranean’ Grow and Graze event. Don’t let summer pass without making this one!

Ingredients

3-4 baby eggplants

3-4 medium tomatoes

1 yellow zucchini squash

1 green zucchini squash

1 yellow straight-neck squash

2-3 shallots

Olive oil, to taste

Freshly ground black pepper, to taste

Endless Summer Tomato Sauce

Several sprigs of fresh oregano

Directions

Pour 1 cup of tomato sauce into the bottom of an 8- to 9-inch baking dish.

Using a mandolin, slice first six ingredients thinly and evenly approximately ¼” thick. Make mini stacks using one of each sliced vegetable. Arrange a few stacks at a time into the prepared baking dish forming concentric spirals from the outer edge to the center. Fan out slightly allowing top part of vegetables to be seen. Use any leftover slices to fill the center.

Drizzle with a small amount of olive oil and season with fresh pepper. Bake at 350˚F until vegetables are just soft to the touch but not overcooked. Check at 20 minutes.

Options: Fill center with goat cheese just as dish comes out of the oven. Spoon sauce over the top and serve with a crusty slice of bread.

Olive Oil Cake

You seldom here about this intensely moist and flavorful cake served during the dessert course. We hope to change you mind.  Restaurant owners, Jennifer and David Uygur  shared their recipe in the Dallas Morning News. Each slice was topped with a generous dollop of lavender-infused whipped cream and a sprinkling of fresh, locally grown blueberries.

Ingredients

2 cups flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

3 large eggs

1 ½ cups sugar

1 cup fruity olive oil

1 ½ cups whole milk

3 tablespoons microplaned mixed citrus zest (lemon, orange, grapefruit)

1 teaspoon finely chopped fresh thyme leaves

Directions

Heat oven to 360˚F (this is correct) if using a 10- to 12-cup Bundt pan.

Heat oven to 350˚F if using a 10-inch cake pan with removable bottom.

Sift flour, baking soda, baking powered and salt together into a medium bowl. In a large mixing bowl, whisk the eggs with the sugar, then add the oil and mix until homogeneous.

Add the milk, zest and thyme. Gently mix in the flour and pour into a greased and floured 10- to 12-cup Bundt pan. (If using a 10-inch cake pan with removable bottom, grease, line with a parchment circle, then grease again and flour).

Bake for about 45 to 50 minutes, until a tester comes out clean (baking times vary depending on oven and pans, so keep an early eye on it). Place on a rack to cool. After 10 minutes turn cake out of the pan onto rack and let cool completely. Slice and serve on a plate. Garnish with your choice of toppings; whipped cream, whipped crème fraiche, fresh berries, sliced peaches or apricots.

Yield: Makes 12 servings.

Linda Alexander

 

 

 

Grow and Graze, Herbs of the Mediterranean

Herbs of the Mediterranean can and should be grown in Dallas, Texas. Embrace our hot and usually dry climate to grow the herbs of France, Greece, Italy and Spain.  Herbs like rosemary, lavender, thyme, and oregano thrive in Dallas gardens. Ounce for ounce, many herbs used to flavor foods have more antioxidant power than berries, fruits, and vegetables according to a recent agricultural study.  The herbs with the highest antioxidant activity are in the oregano family.

Last week Dallas County Master Gardener, Marian Buchanan, came to teach us about these herbs and afterwards guests enjoyed  an herb inspired lunch.

 

Above: Our centerpiece of fennel, sage, rosemary, lavender, sorrel, and tarragon

Some of our guests were kind enough to tell us what they thought about the day:

“I’m not a gardener at all and was afraid the presentation would be clinical or over my head. It was so much fun. There was something for everyone, details that a professional would enjoy as well as useful, interesting information for anyone. Then, the food. It was filling and flavorful and so much more interesting after having learned a bit about each of the herbs and herb combinations. I hope to come again.”Chris Bradshaw

“Thoroughly enjoyed & highly recommend Raincatcher’s gardeners’ events. Learned so much about the planting & care of herbs, many of which were on the menu of our delicious lunch. And Beverly was the best hostess when afterwards she took a small group of us on a tour of their amazing, beautiful & peaceful gardens.” A Fan

 

I appreciated the useful information about each herb (varieties, preservation, use in cooking) and helpful growing tips. The volunteers at Raincatcher’s did a stellar job organizing a delightful lecture and lunch.” Kateri Allen


Thank you to everyone who worked so hard clipping and snipping and tying bundles of herbs and cooking, decorating, teaching and organizing.

Above: Dallas County Master Gardeners smiling and ready to serve at the  ‘Grow and Graze’ event

In the next few days, we will share recipes and pictures. Here’s the list of herbs featured.

Linda Alexander and Ann Lamb

Picture by Starla Willis

 

Herbs of the Mediterranean, A Grow and Graze Event

Herbs of the Mediterranean

Herbs activate our senses. Join us for a culinary trip to the Mediterranean where we’ll explore some of the world’s best tasting food. Be inspired by this delightfully aromatic way of using fresh and dried herbs in your cooking.

Tuesday, June 25th

A “Grow and Graze” Event Hosted by

 The Raincatcher’s Garden of Midway Hills

Time:  10:00 – 11:00

Location:  11001 Midway Road Church Sanctuary

Instructor: Marian Buchanan, Dallas County Master Gardener, Herb Specialist

(Master Gardeners earn two CEU’s)

Immediately following the program, please join us at our Mediterranean Table

Lunch: 11:15 – 12:30

$15 per person, Reserved seating for 60 available starting May 20th. Deadline June 18th

https://www.eventbrite.com/e/herbs-of-the-mediterranean-tickets-60462949309

Menu

Iced Herb Gazpacho and Toasted Baguette Slices spread with Every Herb Pesto

Black Olive & Swiss Chard Tart

Green Herbs & Butterhead Lettuce Salad with Herb-Seasoned Croutons

Salad of New Potatoes with Sweet Cicely, Lovage and Green Peppercorns

Mediterranean Summer Roasted Vegetable Ratatouille

Honey-Lemon Olive Oil Cake with Whipped Crème Fraiche and Fresh Berries

Lavender Honey Ice Cream

All members of the public invited for the free lecture. To make a reservation for the lunch use the eventbrite link above.

Linda Alexander

Grow and Graze Salad Garden Recipes II

 

See and taste The Grow and Graze Centerpiece of salad greens and to the left is our table-top appetizer featuring the peppery taste of Wasabi Arugula.

“Kick Up the Heat” Spread

Ingredients

¼ cup Wasabi Arugula, chopped

1-2 cloves garlic, finely chopped

1 cup sour cream

1 (8 ounce) package cream cheese, softened

1 teaspoon fresh grated ginger, optional

Dash of sea salt

Assorted crackers

Directions

In a medium bowl, whip all ingredients together until smooth. Spread over crackers. Serve immediately or refrigerate for a few days.

Beth cooking dandelion salad for our guests.

Dandelion Salad

Ingredients

6 ounces young dandelion leaves, tough stems and base ends removed*

2 tablespoons blanched hazelnuts (filberts), coarsely chopped (optional)

3 ounces thick-cut sliced slab bacon, cut crosswise into pieces ½ inch wide

1 ½ tablespoons sherry vinegar or red wine vinegar

2-3 tablespoons olive oil

Salt and freshly ground coarse pepper to taste

Directions

Pick over the dandelion leaves, tearing the larger ones in half. Place in a wooden salad bowl. Add the hazelnuts, if using.

In a small frying pan over high heat, fry the bacon until crisp and its fat has been rendered, about 1 minutes. Using a slotted spoon, transfer the bacon to the bowl holding the dandelions, leaving the fat in the pan.

Return the pan to high heat, add the vinegar, and swirl the pan or stir with a wooden spoon to pick up the sediment on the bottom.

Pour in as much additional oil as will be necessary to dress the salad, swirl once to heat a little, and then pour the contents of the pan over the salad. Season with salt and pepper, toss, and serve immediately.

Yield: Serves 6

*If dandelion leaves are not available, the outer dark green leaves of curly endive or spinach may be substituted.

After tasting a smorgasbord of color, flavors, shapes and textures, attendees indulged their sweet tooth with a few garden-inspired desserts:

Blue Ribbon Carrot Cake and Chocolate Beet Cake with Beet Cream Cheese Frosting

Blue Ribbon Carrot Cake

Ingredients

2 cups all-purpose flour

2 teaspoons soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 eggs, well beaten

¾ cup vegetable oil

¾ cup buttermilk

2 cups sugar

2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, drained

2 cups grated carrots

1 (3 ½-ounce) can flaked coconut

1 cup chopped walnuts

Buttermilk Glaze

Orange-Cream Cheese Frosting

Directions

Combine flour, soda, salt, and cinnamon; set aside.

Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.  Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts.  Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350˚F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.  Immediately spread Buttermilk Glaze evenly over layers.  Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and side of cake.  Store cake in refrigerator.

Yield:  One 2-layer cake

Buttermilk Glaze

Ingredients

1 cup sugar

½ teaspoon soda

½ cup buttermilk

½ cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Directions

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven.  Bring to a boil; cook 4 minutes, stirring often.  Remove from heat, and stir in vanilla.  Yield: about 1 ½ cups.

Orange-Cream Cheese Frosting

Ingredients

½ cup butter, softened

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups sifted powdered sugar

1 teaspoon grated orange rind

1 teaspoon orange juice

Directions

Combine butter and cream cheese, beating until light and fluffy.  Add vanilla, powdered sugar, rind, and juice; beat until smooth.  Yield:  enough for one 2-layer cake.

Chocolate Beet Cake with Beet Cream Cheese Frosting

Ingredients

For the cake

2 medium beets, unpeeled but trimmed of their greens

1 teaspoon vegetable oil

6 ounces (¾ cup) unsalted butter, softened, plus more for greasing the pans

1 cup packed brown sugar

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

⅔ cup unsweetened natural cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 ¼ cups buttermilk

For the frosting

1 cup (2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

½ teaspoon fresh lemon juice

Pinch of salt

Directions

Place a rack in the center and upper third of the oven.  Preheat oven to 375˚F.

Thoroughly wash beets under running water, and trim their leaves, leaving about ½ inch of stem.  Place clean beets in a piece of foil.  Drizzle with just a bit of vegetable oil.  Seal up foil.  Place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven.  Open the foil and allow beets to cool completely.  Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure ¾ cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.

Reduce the oven temperature to 350˚.  Use butter to grease two 8 or 9-inch round baking pans.  Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.  Cut it out and place inside the cake pan.  Butter the parchment paper.  Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low speed, slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side…not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30 to 32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

To make the frosting

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky   Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake

Place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.  You will have extra frosting left over.  Refrigerate for an hour before serving (it will make cake easier to slice).  Cake will last, well wrapped in the refrigerator, for up to 4 days.

Yield:  Makes one 8 or 9-inch layer cake

Linda Alexander

Pictures by Starla Willis and Linda Alexander

 

 

 

A March Day in The Raincatcher’s Garden

March 13, 2019

Three minutes of your time, please. Have you ever seen such motivation, such verve. Our gardeners, Syann, Sue, and Dorothy are in the garden under umbrellas pouring out plans from our vegetable garden.

And then, what are strawberry spinach seeds and what’s the best method for starting them?

Thank you everyone; the gardeners, the videographer, the greenhouse personnel, those who weed, those who work in the compost area, all of you who make Raincatcher’s what it is even on a rainy day. You inspire me.

Ann Lamb

video by Starla Willis

More about strawberry spinach seeds here.

Grow and Graze, Lecture and Lunch March 19

March 19, 2019

Tatsoi seeds were sown in January. Look at it now!

Have you ever grown Tatsoi? If not, you may want to give it a try. Our Salad Gardens class on March 19th will introduce you to this sassy little Asian green that delivers a unique flavor experience. Following the class, join us for lunch at the salad garden buffet where Tatsoi will be one of our “featured” greens.

After lunch, take a stroll through our edible landscape where you’ll find Tatsoi growing in abundance around the bay laurel tree. Our volunteers have become big fans of this small, spoon-shaped green that can be succession planted from spring through fall. We’re now referring to it as one of our edible garden “super stars”.

The sign up deadline for our Grow and Graze lunch on March 19 has been extended to March 15th. Please sign up here on eventbrite. We have 10 or so reservations for the lunch available but will need all reservations by March 15.

Mustard greens, sorrel, swiss chard, kale and parsley grown in The Edible Landscape at The Raincatcher’s Garden

(Reservations are not needed if you plan to attend the class only.)

Linda Alexander

Recipes from the Apples, Pears, Persimmons, Pomegranate Lunch

Nature’s grand finale plated!

Bake Brie with Roasted Persimmons

Ingredients

2 (8-ounce) wheels of Brie, rinds intact

Roasted Persimmons, chopped (recipe follows)

1 large egg

2 tablespoons water

1 (17.3-ounce) package frozen puff pastry, thawed

Seasonal fruit

Crackers

Directions

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Cut 1 wheel of Brie in half horizontally. Place half of Roasted Persimmons on one half of Brie, and top with remaining half. Repeat with remaining wheel of Brie and remaining Roasted Persimmons.

In a small bowl, whisk together egg and 2 tablespoons water.

On a lightly floured surface, roll puff-pastry sheet to ⅛-inch thickness. Place 1 Brie round on puff pastry; fold pastry over Brie, cut away excess dough, and invert Brie onto prepared baking sheet. Repeat with remaining Brie and puff pastry. Using an acorn-shaped cutter, cut 2 acorns from remaining dough. Using a pastry brush, brush dough with egg wash. Place 1 acorn on each Brie round, pressing gently to adhere; brush with egg wash.

Bake until pastry is golden brown, 25 to 30 minutes. Remove from oven, and let cool for 10 minutes. Serve with seasonal fruit and cracker.

Yield: Makes 10 to 12 servings

Roasted Persimmons

Ingredients

¼ cup maple syrup

¼ cup granulated sugar

¼ cup brandy

¼ teaspoon salt

1 vanilla bean, halved lengthwise

4 cardamom pods

4 whole cloves

2 star anise

2 cinnamon sticks

4 persimmons, blanched, peeled, and quartered

Directions

Preheat oven to 450˚F.

In a cast-iron or ovenproof skillet, combine syrup, sugar, brandy, salt, vanilla bean, cardamom, cloves, star anise and cinnamon sticks. Add persimmons.

Roast until fruit is tender, about 20 minutes. Remove from oven and let cool completely.

Remove persimmons, discarding spices and vanilla bean. Chop persimmons. Cover and refrigerate for up to 5 days.

Yield: Makes 2 cups

 

Butternut Squash-Pear Soup garnished with Parmesan and Chopped Rosemary

Butternut Squash-Pear Soup

Ingredients

1 (2.5-pound) butternut squash, peeled, seeded, and chopped into 2-inch pieces

2 cloves garlic

¼ cup vegetable oil, divided

1 tablespoon kosher salt

1 teaspoon ground black pepper, divided

1 ½ cups chopped onion

1 shallot, minced

1 quart chicken broth

2 cups half-and-half

1 tablespoon fresh chopped rosemary

2 teaspoons fresh minced ginger

6 ripe Bartlett pears, peeled, cored, and chopped

Garnish: shaved Parmesan cheese, fresh rosemary

Directions

Preheat oven to 450˚F. Line a rimmed baking sheet with foil, and coat foil with cooking spray.

In a large bowl, combine squash and garlic. Toss with 2 tablespoons oil. Season with salt and ½ teaspoon pepper.

Transfer squash mixture to prepared pan. Bake until tender, 25 to 30 minutes. Remove from oven, and let cool.

In a Dutch oven, heat remaining 2 tablespoons oil over medium-high heat. Add onion and shallot, and cook, stirring often, until tender, about 8 minutes. Add squash mixture, chicken broth, and remaining ½ teaspoon pepper Bring mixture to a boil; reduce heat to medium and simmer for 20 minutes.

Add half-and-half, rosemary, and ginger, stirring to combine. Continue to simmer for 10 minutes. Remove from heat, and let cool slightly. Add pears to mixture.

In the container of a blender, puree mixture, working in batches, until smooth. Return mixture to pan, and simmer over medium heat for 10 minutes. Garnish with Parmesan and rosemary, if desired.

Yield: Makes 8 servings

Figs, Pomegranates, Persimmons and Pear Salad

Salad of Figs, Pomegranates, Persimmons and Pears

Ingredients

½ cup walnut halves

2 large heads frisee, carefully rinsed and stems trimmed

1 Fuyu persimmon, cut into thin slices

1 Red Bartlett pear, halved, cored and cut into thin slices

6 fresh figs, halved through the stem end

Directions

Preheat oven to 350˚F. Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5-7 minutes. Remove from the oven and let cool.

Arrange the frisee, sliced persimmon and pear, and fig halves on individual plates, dividing them equally. Sprinkle with toasted walnuts. Alternately, arrange salad on a large platter.  Drizzle with the Pomegranate Salad Dressing.

Yield: Serves 4

Pomegranate Salad Dressing

Ingredients

½ cup Pomegranate Syrup (see recipe)

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

⅛ teaspoon salt

Directions

Combine all ingredients in a jar; cover tightly and shake vigorously. Chill.

Yield: ⅔ cup

Pomegranate Syrup

Ingredients

4 cups pomegranate seeds (4 large pomegranates)

3 ½ cups sugar

Directions

Combine seeds and sugar in a large glass bowl; cover and chill at least 8 hours.

Transfer mixture to a heavy non-aluminum saucepan; bring to a boil over medium heat. Reduce heat, and simmer 3 minutes.

Pour mixture through a cheesecloth-lined colander; press against sides of colander with back of a spoon to squeeze out juice. Discard pulp.

Pour juice into a 1-quart sterilized jar; cover with lid, and screw on band. Cool; store in refrigerator up to 2 weeks.

Yield: 3 cups

Persimmon Cookies

Persimmon Cookies

Ingredients

2 large ripe persimmons, peeled and coarsely chopped

1 cup sugar

⅔ cup vegetable oil

1 large egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup raisins

1 cup chopped walnuts

1 cup sifted powdered sugar

3 tablespoons lemon juice

Directions

Position knife blade in food processor bowl; add persimmon, and process until smooth, stopping once to scrape down sides. Measure 1 cup pulp.

Combine pulp, sugar, oil, and egg, stirring until smooth.

Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended. Stir in raisins and walnuts.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.

Bake at 375˚F for 9 minutes. Transfer to wire racks placed on wax paper. Combine powdered sugar and lemon juice, stirring until smooth; drizzle over warm cookies. Cool.

Yield: 5 dozen

Autumn Orchard Crisp

Ingredients

3 pounds firm, flavorful apples

1 pound pears

Juice of ½ lemon

3 tablespoons granulated sugar

1 cup light brown sugar

1 cup all-purpose flour

2 tablespoons ground cinnamon

½ cup (1 stick) unsalted butter, at room temperature, cut up

1 ½ cups chopped walnuts

½ cup coarsely chopped cranberries

Whipped cream or vanilla ice cream

Directions

Preheat the oven to 350˚F. Butter a 13 x 9-inch baking pan.

Peel, core and slice the apples and pears. Toss them in a bowl with the lemon juice and granulated sugar.

Place the brown sugar, flour, cinnamon, butter, and half the nuts in the bowl of a food processor. Process until blended and crumbly.

Spread one-third of the crumb mixture on the bottom of the prepared pan, top with half of the sliced fruit and scatter over half of the cranberries. Top with the second third of the crumb mixture.

Layer on the remaining sliced fruit and sprinkle over the remaining cranberries. Mix the remaining nuts with the remaining crumb mixture and spread over the top.

Bake until well browned and slightly bubbly, about 1 hour. Cool to warm and top with whipped cream or ice cream.

Yield: Serves 8

Review our horticultural lesson on

apples, pears, poms and persimmons here.

Linda Alexander

Pictures by Starla Willis and Linda Alexander

 

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