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Tag Archives: Herbs to Grow and Use in Dallas

Recipes from our last Grow and Graze of 2019, Pumpkins and Sweet Potatoes

Harvest Salad with Bacon Vinaigrette

Ingredients

1 baking pumpkin, peeled, seeded, and cut into 1 ½-inch -thick slices

¼ cup melted butter

1 ½ teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

¼ teaspoon garlic powder

1 cup extra-virgin olive oil

⅓ cup balsamic vinegar

8 slices bacon, cooked and crumbled

1 shallot, minced

6 cups salad greens

¼ cup grated Parmesan cheese

¼ cup toasted pecans

Directions

Preheat oven to 350˚F. Lightly grease a large baking sheet.

Place the pumpkin slices 1 inch apart on the prepared baking sheet. In a small bowl, whisk together the melted butter, ½ teaspoon salt, ½ teaspoon pepper, and garlic powder; evenly coat pumpkin slices with the butter mixture. Roast pumpkin for 20 minutes, or until tender.

Using a food processor, mix together the oil, vinegar, remaining salt, remaining pepper, bacon, and shallot until well blended.

In a large bowl, toss the salad greens with ¾ cup of the vinaigrette. Mound the greens on a serving plate, and top with roasted pumpkin. Drizzle the remaining vinaigrette over the pumpkin, and top with the Parmesan cheese and pecans.

Yield: Makes 6 servings

Curried Pumpkin Hummus

 

Ingredients

1 (15-ounce) can pumpkin

3 tablespoons tahini (sesame paste)

2 tablespoons fresh lemon juice

1 clove garlic, peeled

2 teaspoons olive oil

1 teaspoon curry

1 teaspoon cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

Garnish: pepitas, (pumpkin seeds), paprika, olive oil, and fresh thyme 

Directions

In the work bowl of a food processor, combine pumpkin, tahini, lemon juice, garlic and olive oil. Pulse until smooth. Add curry, cumin, kosher salt, black pepper and cayenne pepper; pulse to combine. Cover with plastic wrap and refrigerate for at least 2 hours. Garnish with pepitas, paprika, olive oil and thyme, if desired. Serve immediately with toasted naan or pita chips or refrigerate in an airtight container for up to 5 days.  

Yield: Makes 10 servings

Pumpkin Chai Pots de Crème

Ingredients

1 cup whipping cream

1 cup whole milk

¼ cup firmly packed light brown sugar

6 large egg yolks

¼ cup granulated sugar

½ cup canned cooked pumpkin

⅓ cup strong brewed chai tea

2 teaspoons grated orange peel or Meyer lemon peel

1 teaspoon vanilla

Pumpkin seed brittle

Directions

Preheat oven to 325˚F (convection not recommended). In a 2-to3-quart pan over medium heat, stir cream, milk, and brown sugar until sugar is dissolved, 2 to 4 minutes. Remove from heat.

In a bowl, whisk egg yolks until light yellow. Add granulated sugar and whisk until blended. Gradually whisk a fourth of the hot cream mixture into the egg mixture. Then slowly whisk in remaining cream mixture and the pumpkin, chai, orange peel, and vanilla.

Divide mixture among six ramekins (¾ cup). Set in a 12- by 16-inch roasting pan at least 2 inches deep. Set pan in oven and pour in boiling water to halfway up sides of ramekins.

Bake until custards barely jiggle when gently shaken, 45 to 50 minutes. Lift ramekins out of water and let cool on racks for 30 minutes, then chill until cold, at least 1 hour. Cover when cold.

Shortly before serving garnish with shards of pumpkin seed brittle.

Yield: Makes 6 servings

Pumpkin Seed Brittle Recipe

Ingredients
1 cup sugar
1 cup Karo® light corn syrup
2 cups raw, shelled pumpkin seeds (pepitas)
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp kosher salt
1 tbsp baking soda
Butter for the baking sheets (about 2 tbsp)
Candy thermometer
Directions
Prepare cookie sheets and measure all ingredients before starting to cook. You will not have time to measure ingredients in between steps. Butter two cookie sheets and place on a heat-resistant surface. Combine pepper, cinnamon, salt and baking soda and reserve in a small bowl. Once the sugar mixture is ready, you have to work quickly, so keep these readily accessible. A wooden spoon is best for this recipe.
In a heavy 2-quart saucepan, combine sugar, syrup and pumpkin seeds and bring to a boil over medium-high heat, stirring to dissolve sugar. Clip the candy thermometer in place and continue to cook, stirring frequently to keep seeds from burning on the bottom of the pan. Watch carefully when mixture turns light amber and you can smell the sugar starting to caramelize.
When the temperature reaches 300 degrees F (150 degrees C), or a small amount of mixture dropped into very cold water separates into hard and brittle threads, work quickly. Add the spice/baking soda mixture and stir to combine (mixture will foam up). Pour the mixture immediately onto the two cookie sheets, put the pan aside, and spread with the wooden spoon to distribute the seeds and foaming syrup. Continue to spread until the syrup is no longer foaming. Some recipes say to use two forks to further thin and stretch the mixture, or if desired you can wait a few moments for it to cool and use buttered fingers to stretch the candy slightly. Please use caution! This requires perfect timing. Too soon and you’ll burn your fingers. Too late and the candy will already be set, which simply results in a thicker brittle and does not affect the quality of the candy.
When cool, break into pieces and immediately store in an airtight container.

 

Maple Sweet Potato Bread Pudding

Ingredients

1 ½ pounds small sweet potatoes, or 3 large sweet potatoes

5 eggs

2 cups heavy cream

2 cups whole milk

1 cup maple syrup, plus additional for serving, warmed

½ cup firmly packed light brown sugar

2 teaspoons vanilla extract

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon kosher salt

1 (1 pound) loaf challah bread, cut into 1 ½- to 2-inch cubes (12 packed cups)

Ice cream or whipped cream

Directions

Preheat the oven to 400˚F. Wrap the sweet potatoes in foil and bake until tender when pricked with a fork, 50 to 60 minutes. Carefully unwrap the foil and let them stand until they are cool enough to handle. Remove the skins and place the cooked sweet potatoes in a bowl. Mash coarsely using a potato masher. Lower the oven temperature to 375˚F.

In a large bowl, whisk the eggs until frothy. Whisk in the cream, milk, the 1 cup maple syrup, the brown sugar, vanilla, cinnamon, nutmeg and salt. Stir in the sweet potatoes. Add the bread cubes and stir to mix thoroughly. Let stand for 15 minutes for the bread to soak up the liquid, stirring occasionally. Butter a 9 by 13-inch baking dish. Pour the bread mixture into the dish, cover tightly with aluminum foil, and bake until the pudding is set in the center, 50 minutes to an hour. Uncover the baking dish and cook until browned on top and a knife inserted in the center comes out clean, about 15 minutes. Serve warm, drizzled with the warm maple syrup and topped with ice cream or whipped cream

Yield: Makes 9 to 12 servings

Linda Alexander

Pictures by Linda and Starla Willis

Facts About Growing Okra and Recipes from our Latest Grow and Graze Event

 

Botanically speaking, okra is a member of the mallow family. Looking deeper into the Malvaceaes, we learn that it shares family ties with cotton, cocoa, balsa wood, hibiscus and durian fruit. Ancient cultivation of okra can be traced back to East Africa, West Africa, India and Southeast Asia. Its arrival in America is documented as one of Africa’s major crops that were brought to the United States on slave ships. Okra probably landed in the US through the ports of Charleston and New Orleans in the 1700s.

Varieties:

The USDA Germplasm Resources Information Network (GRIN) yields 1,099 accessions, most unnamed.

The National Bureau of Plant Genetic Resources in New Delhi claims over 4,000 accessions. 

Okra comes in all sorts of shapes and sizes: fat and thin pods, long and short pods and all sorts of variations in between. Colors vary from Burgundy, Red River, Louisiana Green Velvet, Emerald, Silver Queen, White Velvet and Jing Orange to Hill Country Red.

Tips:

Okra prefers a pH of around 6.5 and performs well in soils that are rich with organic matter.  Full sun is required. For best results, soak seeds for a few hours up to overnight. Plant okra seed 3” to 4” apart, thinning to 12”. For summer crops sow seeds in April and May. For a fall harvest, plant in late July to early August.

After the first harvest, remove the lower leaves to help speed up production. 

When shopping for okra, look for small bright green or red pods with no browning or discoloration, especially at the tips. Okra should be firm to the touch with no signs of limpness. Plan to use within a day or two or it will lose its texture and may even turn moldy. 

Interesting facts:

Okra will produce large flowers about two months after planting. The okra pods will be ready to pick three-to-four days later.

India is the largest producer of okra in the world. 

Okra leaves are incredibly nutritious. However, they need to be cooked as you would spinach or collard greens. Young leaves can be fried.

Okra plants are stunning and can be grown for their landscaping aesthetics alone, especially the red-stemmed varieties. We are currently growing both red and green varieties in the edible landscape at Raincatcher’s for this purpose. It’s something we hope to continue in 2020.

Following the program, guests were treated to a corn and okra flavor-filled lunch menu. Enjoy the photos and recipes from this delicious experience hosted by the Raincatcher’s Garden of Midway Hills. 

Our final ‘Grow and Graze’ event of 2019…Pumpkins on Parade and Sweet Potatoes for Adornment will be October 22nd.

Sign up will begin on September 24th. Ticket sales for our last event sold out in a few hours so mark your calendars now….

 

Warm Okra and Red Onion Salad with Pine Nuts

Ingredients

½ cup pine nuts

1 ½ tablespoons coconut oil (divided use)

½ red onion, thinly sliced

¾ pound okra, halved lengthwise

½ teaspoon kosher salt (divided use)

2 tablespoons Worcestershire sauce

2 teaspoons red wine vinegar

2 tablespoons finely chopped parsley

2 tablespoons finely chopped basil

2 tablespoons finely chopped mint

Directions

Toast pine nuts: Heat oven to 400˚F. Place the pine nuts on a rimmed baking sheet. Cook for 5 to 8 minutes, shaking every 2 minutes. Remove from the oven when golden. 

Place ½ tablespoon of coconut oil into a large cast iron or nonstick pan. Add the onion and cook over medium heat for 3 to 4 minutes. Remove the onions and set aside. 

Add 1 tablespoon of oil to the skillet and increase temperature to medium-high. Once the pan is hot, add half of the okra and ¼ teaspoon kosher salt. Sauté for 10 minutes. Stir occasionally. Remove the okra and add to the onions. 

Add the second batch of okra to the pan (add a bit more coconut oil if the pan is dry). Cook for 10 minutes, stirring occasionally. Add the onions and okra back into the pan. Stir to combine. 

Add the Worcestershire and vinegar to the pan. Cook on medium-high until the liquid is reduced by half. 

Remove from the heat. Stir in the parsley, basil, mint and toasted pine nuts. Stir well to combine. Salt to taste and serve immediately. 

Yield: Makes 6 servings.

Fried Okra with Pickle Aioli

Ingredients

Pickle Aioli

½ cup mayonnaise

2 tablespoons chopped dill pickles, plus 2 tablespoons pickle juice

2 tablespoons chopped fresh dill

2 tablespoons finely chopped fresh chives

Kosher salt and freshly ground black pepper

Okra

Vegetable oil, for frying

1 cup buttermilk

1 tablespoon hot sauce

1 ½ cups all-purpose flour

¾ cup yellow cornmeal

1 tablespoon Old Bay Seasoning

Kosher salt

1 pound okra, halved lengthwise

Directions

To make the pickle aioli: In a medium bowl, stir together the mayonnaise, pickles, pickle juice, dill and chives. Season to taste with salt and pepper. 

To make the okra: In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of the oil to 350˚F over medium-high heat. Alternatively, heat the oil to 350˚F in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels. 

While the oil is heating, whisk together the buttermilk and hot sauce in a large bowl. In a separate large bowl, whisk together the flour, cornmeal, Old Bay and 1 tablespoon salt. 

Add the okra to the buttermilk mixture and toss to coat. Transfer to the flour mixture and toss to thoroughly coat. 

When the oil is hot, remove the okra from the flour mixture, shaking off any excess, and fry the okra in two batches until golden brown and crisp, about 5 minutes. Use a slotted spoon to transfer to the prepared plate and season lightly with salt. Repeat with the remaining okra. 

Serve hot with the pickle aioli.

Yield: Serves 4

Fresh Okra Muffins

Ingredients

2 cups self-rising cornmeal

1 tablespoon sugar

½ teaspoon salt

1 ¼ cups milk

2 large eggs, lightly beaten

¼ cup vegetable oil

1 teaspoon Worcestershire sauce

¼ teaspoon hot sauce

2 cups thinly sliced fresh okra (about ½ pound)

¼ cup chopped onion

Directions

Combine first 3 ingredients in a medium bowl; make a well in center of mixture.  Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.  Fold in okra and onion.

Grease muffin pans, and place in a 400˚F oven for 5 minutes.  Quickly spoon batter into prepared pans, filling two-thirds full; bake for about 20 minutes or until lightly browned. Remove from pans immediately.

Yield:  1 ½ dozen.

Linda Alexander

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

 

 

 

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

Edible Landscape Spring and Summer Planting 2019

May 4, 2019

Ana and Linda enthusiastically took center stage last week to proclaim the spring and summer plans for the Raincatcher’s Edible Landscape. The purpose of our edible landscape is to create a stylish and appealing outdoor space using vegetable, fruit, and herb plant materials. On top of that, think partial shade and an area formerly used as a children’s playground. Add in budget constraints and the lack of an irrigation system..

Without the fervor of Ana and Linda and their band of Master Gardeners, I doubt this garden would have flourished. But with its second birthday round the corner, the edible landscape is ready to take off its training pants and mature into a beautiful and thoughtful garden full of edible delights.

In the next few weeks, look for articles giving more detail about the 2019 design plan. The basil bed has just been planted with many different colors of basil. Hint: research the ombré look and we’ll explain later how it’s being used in the edible landscape.

South Sidewalk Raised Beds – Basil varieties/cultivars: Piccolino (Greek), Napoletano (Genovese), Eloenora (Genovese), Persian (Thai), Cardinal (Thai), Balsamic Blooms (Genovese), Red Freddy (Genovese), Amethyst Black (Genovese)

Ann Lamb

PIctures by Linda Alexander

Open this link for a list of the all the plants  and a plot plan of The Edible Landscape at The Raincatcher’s Garden.

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