RSS Feed

Tag Archives: Herbs to Grow and Use in Dallas

Homesteading in North Dallas

Sheila Kostelny, a Louisiana gal, and  Master Gardener class of 2009  walks us through her garden.

 

Shiela’s words of advice and her own planting date guide:

It’s too late for peas (sugar snap and snow peas are planted Feb 1st thru 10th) and too early for winter squash.  In addition to okra, I will be planting my sweet potato slips after April 15th.  Attached is a timetable that I compiled from the TAMU and NHG suggested dates for planting.  I’m glad to share this spreadsheet. It’s created with the veggies/herbs that interest me.

Thank you, Sheila. this has been a pleasure and I love what you told me about your garden.

We close with Sheila’s words:

“My garden has provided a great deal of joy and feelings of usefulness.

It’s my place of normalcy and peace during this time.”

Thank you, Sheila.

Ann Lamb

Sweet potatoes 

 

Raincatcher’s Garden Spring 2020

April 2, 2020

Most of us are at home this week and for the next coming weeks.

If you’re itching to walk through a garden, why not take a tour of ours through the eyes of Starla, our photographer who took these pictures last week.

New decomposed granite walkway flanked by beds of  Canyon Creek Abelia, Hamelim Dwarf Fountain Grass, and Texas Sage, “Compactum” (Texas Ranger) Read a full description of this new memorial garden here.

Veggie beds full of turnips (mostly gone), mustard greens (lots), collards (gone), carrots, and onions. Meanwhile Jim, is nursing 6″ pots of tomatoes and peppers for the garden.

Pollination of a blackberry blossom

The color wheel garden with a pretty apricot iris. Jim has repotted 40 zinnias and has 20 more to repot for the color wheel.

Redbud tree in bloom

The rain garden, our unsung hero! It has been channeling rain from our full rain cisterns to this sunken garden.

Garden questions? Send us a question by making a comment.

Ann Lamb

Pictures by Starla Willis

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.

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

%d bloggers like this: