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Grow and Graze Recipes Part II and August 27th Annoucement

July 13, 2019

Gardening friends, I forgot to include the tomato sauce that goes with the Raincatcher’s Summer Garden Ratatouille served at the Herbs of the Mediterranean Grow and Graze event. So here it is along with the potato salad full of herbs.

Read to the end of the post to see the information about our next Grow and Gaze event. Sign up begins July 24th.

Endless Summer Tomato Sauce

Ingredients

½ cup plus 2 tablespoons extra virgin olive oil, divided

1 onion, peeled and finely diced

4 cloves garlic, mashed

1 teaspoon chili flakes

1 tablespoon fennel seeds

½ pound grass-fed beef, optional

Salt and freshly ground pepper

1 cup red wine

5 large ripe tomatoes, peeled and lightly pureed in a food processor

2 teaspoons finely chopped fresh rosemary

1 tablespoon finely chopped fresh oregano

2 tablespoons finely chopped fresh parsley

Pinch of sugar or dash of local honey

8 fresh basil leaves, torn

Directions

In a large, heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat.  When bubbling, add the onion and garlic; stir, reduce heat, and cook until softened, about 5 minutes. Add chili flakes and fennel and cook for about 1 minute. Increase the heat to medium-high and add the beef.  Cook until browned, stirring occasionally, seasoning along the way with salt and pepper. NOTE:  Omit the last two steps if you are making a meatless sauce and continue from here

Deglaze pan with the red wine, picking up any brown bits by stirring with a flat-edged wooden spoon.  Cook over medium-high heat until the wine has reduced by half.

Add the remaining ingredients except the basil and stir.  Bring to a boil and then reduce to a simmer.  Cook slowly for 1 to 2 hours.  Taste to verify seasonings and adjust accordingly.  Add the fresh basil after the sauce is removed from the heat.  Cool and freeze for up to four months.

Yield: 4 to 5 cups

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

Ingredients

2 ½ pounds new potatoes

1 ½ teaspoon salt

½ cup plain yogurt

½ cup low-fat sour cream

2 tablespoons mayonnaise

¼ cup chopped red onion

2 tablespoons chopped fresh sweet cicely

2 tablespoons chopped fresh lovage, plus 1 sprig for garnish

2 tablespoons green peppercorns

Directions

In a saucepan, combine the potatoes with water to cover by 2 inches. Add 1 teaspoon of the salt, bring to a boil over medium-high heat, and then reduce the heat to medium and cook, covered, until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes. As soon as you can handle them, peel and cut crosswise into ½-inch-thick slices.

Place the potato slices in a large salad bow and add the yogurt, sour cream and mayonnaise. Turn well to mix. Add the remaining ½ teaspoon salt, the onion, sweet cicely, chopped lovage, and green peppercorns and turn again to mix. Cover and let cool to room temperature, then refrigerate for at least 6 hours and up to 24 hours to allow the flavors to blend fully before serving. Garnish with a sprig of lovage and serve.

Yield: Serves 4


Corn, the Golden Essence of Summer and Okra, A Garden Giant-GROW AND GRAZE AUGUST 27TH

Corn’s versatility is endless, lending a festive look to almost any dish. Discover the delectable potential of this simple vegetable. Savor its natural sweetness in a menu packed with everything from delicious openers to breads, chowders and desserts.

Okra is best described by award-winning chef, Michael W. Twitty, as “a globetrotter that dances so well with tomatoes, onions and corn that nobody remembers a time when the four did not carouse the kitchens of the Afro Atlantic world in search of lusty steam and the heat of a hot chili pepper looking to dance, too.” 

Tuesday, August 27th

A “Grow and Graze” Event Hosted by Raincatcher’s Garden of Midway Hills

10:00 – 11:00am * 11001 Midway Road * Church Sanctuary

Panel Discussion Led by Raincatcher’s Dallas County Master Gardener Vegetable Experts

(Master Gardeners earn up to two CEUs)

Immediately following the program please join us in the Community Hall for a Picnic-style Lunch

11:15 – 12:30

$15 per person, Reserved seating for 60, Tickets on sale July 24th, 10am, Deadline August 20th

https://www.eventbrite.com/e/corn-the-golden-essence-of-summer-and-okra-a-garden-giant-tickets-65175370287

Menu

Santa Fe Corn Soup Garnished with Fresh Oregano, Blue Corn Tortilla Chips

Fried Okra Pods with Pickle Aioli

Fresh Corn Cakes with Heirloom Tomato Relish and Tarragon Crème Fraiche

Warm Okra and Red Onion Salad with Pine Nuts

Esquites: Mexican Street Corn Salad Cups

Breadbasket Sampler: Cheddar Dill Cornbread, Corn & Jalapeno Muffins, Fresh Okra Muffins

Sweet Corn and Hazelnut Crunch Chocolate Cake with Chocolate Ganache

Sweet Corn Ice Cream with Blackberry Verbena Sauce

Linda Alexander

Pictures by Starla Willis

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

 

 

 

Bluebonnets at The Raincatcher’s Garden

April 9, 2019

Bluebonnets are blooming once again along Midway.

Bluebonnet close up

In the fall we sowed more wildflower seeds, hoping for their return.

Bluebonnets at The Raincatcher’s Garden

It’s a good year to head out on country roads outside of Dallas to see bluebonnets. Here’s a great website that gives an update on the blooms in Ennis: https://www.visitennis.org

We have written many times about bluebonnets so before you go in search of them read:

Itching in the Bluebonnet Field

Wildflowers at the Farm

Bluebonnets in Texas 2014

And now would you please get your calendar ready for these dates:

EDUCATIONAL OPPORTUNITIES FOR ALL

Thursday, April 25th – Plant sale and DCMGA monthly meeting.

Tuesday, April 30th, 11am-  ‘Planting the Edible Landscape – the Spring/Summer Collection” with Linda and Ana to share the plants chosen and the reason behind the choices. Class and tour to be provided.

Tuesday May 7th, 9-11am Turf talk and demonstration by Stephen Hudkins.
 
Saturday May 25th 9-11am Grapevine Canopy Management Pruning by Michael Cook
 
Grow and Graze Events:
 

June 25th… Herbs of the Mediterranean (Please note the new date!)

August 27th… Corn, the Golden Essence of Summer, and Okra, a Garden Giant

October 22nd …Seasonal Splendor, Pumpkins and Sweet Potatoes

Grow and Graze reservations will be posted approximately one month before the event.
 
Ann Lamb
Pictures by Starla Willis

 

 

Dandelions are Edible

April 7, 2019

Do you consider dandelions a weed? If so, here’s some nutritional information that might encourage you to grow and harvest dandelions plants in your garden or yard.

Italiko Rosso is the variety we selected for our garden. Notice the bold red stems and midribs which contrast beautifully with the forest green leaves.

Dandelion takes it name from the French dent de lion or “tooth of the lion.” A close look at the deeply indented leaf structure tells you why.

Both dandelion flowers and leaves are a surprising source of nutrients. Dandelion greens contain vitamin C, potassium, calcium, iron, magnesium, phosphorus, thiamin, riboflavin, beta carotene and fiber. Some consider dandelions to be a nearly perfect food.

For culinary purposes, the younger the better. Fresh dandelion flowers have a sweet honeylike taste. The greens are commonly used in salads, and the root makes a cleansing and detoxifying diuretic tea.

Dandelions are by nature a very bitter green, but there are some steps to help reduce the bitterness.

First, grow a less bitter variety such as one of the more “gourmet” types: French Dandelion a.k.a Vert de Montmagny, Ameliore a Coeur Plein Dandelion, Improved Broad Leaved Dandelion or Arlington Dandelion.

Second, harvest early. Young leaves are less bitter than more mature leaves.

Third, brine leaves before steaming. This helps remove some of the bitterness. For a short demonstration on cooking dandelion leaves, see the YouTube video featuring P. Allen Smith.

Dandelions are a perennial. After you harvest the plant it will grow back the same season, year after year.

Linda Alexander

Click here to review our dandelion salad recipe. It was a featured salad, cooked to order at our last Grow and Graze luncheon.

Fresh dandelion greens can also be purchased in some grocery stores. Locally, places like Central Market, Sprouts and Whole Foods stock them on a seasonal basis.

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