Today at the garden we harvested buckets full of sweet basil. With winter’s chill at our doorstep it’s the perfect time to fill our freezers with basil pesto. 
Here is Classic Pesto hidden in our Tomato Tart Recipe!
Before bedtime and the freeze tomorrow, review
Sweet Dreams, I will be dreaming about basil and hope you will, too!
Linda
Grandmother insisted on Silver Queen corn, always cooked it in a cast iron skillet and, yes, added 1 stick of butter. Changes are not welcome here!
Ingredients:
12 ears of corn, preferably super sweet “Silver Queen”
8 slices bacon
½ cup (1 stick) butter
2 to 4 tablespoons sugar, depending on the sweetness of the corn
2 teaspoons salt
½ teaspoon pepper
Harvest Lunch Including Skillet Fried Corn served on a bamboo plate.
Directions:
1. Cut the kernels from the cobs into a large bowl. Scrape off the remaining pulp and juice with a knife adding to the corn kernels.
2. Cook the bacon in a large cast iron skillet until crisp. Remove to paper towels to drain; crumble. Remove all but ¼ cup of the bacon drippings from the skillet.
3. Add the corn, butter, sugar, salt and pepper to the skillet. Cook over medium heat for 20 minutes, stirring frequently.
4. Spoon mixture into a serving dish and top with the crumbled bacon.
Yield: 12 servings
Linda
Tomorrow we will post the Harvest Lunch dessert recipes.
For all the Harvest Lunch Recipes and others, go to Garden Recipes.
Last Tuesday, you would have found Dallas County Master Gardeners on Joe Field Road busy preparing our first and (will be repeated) ” farm to table” lunch.
Craving just the right salad for your own fall feast? Here is our recipe for roasted butternut squash salad with the,oh so good, warm vinaigrette.
Ingredients:
1 (1 ½-pound) butternut squash, peeled and ¾-inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
¼ cup walnut halves, lightly toasted
¾ cup freshly grated Parmesan cheese
Directions:
1. Preheat the oven to 400 degrees.
2. Place the squash on a sheet pan. Add 2 tablespoon olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss.
3. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
4. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.
5. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
Yield: 4 to 6 servings Adapted from Barefoot Contessa
Linda
A “Mess of Peas”
Ingredients:
1 quart water
1 (8- to 10-ounce) smoked ham hock
8 cups fresh field peas
4 to 6 hot peppers in vinegar, drained
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Directions:
1. Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes.
2. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.
Yield: 10 to 12 servings
ChowChow
Ingredients:
5 green bell peppers
5 red bell peppers
2 large green tomatoes
2 large onions
½ small cabbage
¼ cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon mustard seeds
1 ½ teaspoons celery seeds
¾ teaspoon turmeric
Directions:
1. Chop first 5 ingredients.
2. Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
3. Pack hot mixture into hot jars, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in boiling-water bath 15 minutes.
Yield: 5 ½ pints
Linda
Grilling these fresh vegetables couldn’t be easier!
Ingredients:
Fresh vegetables of your choice (zucchini, onions, tomatoes, yellow squash, red peppers, and green peppers)
Olive oil
1 (1 ounce) packet dry Italian dressing mix
Directions:
1. Wash and dry all your vegetables. Cut into large bite-size pieces.
2. Take two pieces of heavy-duty aluminum foil that are each about 20” long.
Lay one on top of the other perpendicularly, so that they make an “X”.
3. Fold up all the edges so that you create a little “bowl” shape.
4. Place chopped vegetables in the aluminum foil bowl and spread them out. Try to have just a single layer of vegetables, if possible; or make 2 or 3 “bowls” so that all the vegetables are evenly cooked.
5. Drizzle the vegetables with olive oil (just a couple of tablespoons, depending on how many vegetables you use) and pour the powdered dressing mix on top of the vegetables. Mix all together until the vegetables are evenly covered with oil and dressing mix.
6. Place the foil bowl of vegetables on a grill on medium heat. Grill for 10-15 minutes
(depending on how “crunchy” you like them to be), stirring occasionally to make sure they are all cooking evenly.
7. Remove from grill when finished and enjoy!
Linda
In his book, The Herbfarm Cookbook, Jerry Traunfeld says that “in summer and autumn when fresh figs are readily available, they become ambrosial when grilled and drizzled with honey infused with thyme. Serve them as an appetizer before dinner or a fruit-and-cheese course to end the meal.
Ingredients:
Directions: 1. Thyme honey. Bring the honey to a simmer in a small saucepan and add the thyme sprigs. Let sit off the heat for 15 minutes or more while grilling the figs and bread. 
2. Grilling the figs. Start a charcoal fire in an outdoor grill or preheat a gas grill. (I used a stove top grill pan and it worked fine). Cut the figs in half and toss them in a small bowl with 2 teaspoons olive oil and the thyme leaves. Adjust the grill rack 4 inches from the fire. When the charcoal is ashed over and glowing or the gas grill is medium-hot, grill the figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side. Transfer them to a platter.
3. Toasts. Cut 24 ½-inch-thick slices from the bread and brush both sides lightly with olive oil. Toast the bread on both sides on the grill away from direct heat. Spread the cheese on the toasts and top them with the figs.
4. Serving. Remove the thyme sprigs from the honey with a fork and discard them, then drizzle the warm thyme honey over the figs and toasts. Serve at once.
Yield: 8 to 12 servings (These can also be grilled inside on a stove top grill pan; fun to prepare in front of your guests).
Note: We simplified the recipe somewhat by serving the grilled figs spread with Gorgonzola cheese then drizzled with honey. We eliminated the “toasts” because of our full menu.
Linda
A “sure to delight” treat for festive gatherings.
Ingredients:
2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese, softened
2 teaspoons paprika
½ teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges
Directions:
1. Combine first 5 ingredients in a medium bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.
2. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.
3. Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.
Yield: Makes 16 Appetizer Servings
*Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.
Linda
Adapted from Southern Living Annual Recipes
Master Gardeners at the Joe Field Demonstration Garden invite you to…
“Outstanding at the Field”
Guests will enjoy a fall feast celebrating the harvest, the land, and the farmers that cultivate the food for our table.
Lunch will served on white tablecloths covering a long table
set within our lovely fall garden.
Garden to Table Harvest Lunch
Mother’s Meatloaf with Piquant Sauce
Skillet Fried Corn
A “Mess of Peas” with Sweet-and-Spicy Chow-Chow
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Dixie Cornbread with Honey-Thyme Butter & Tomato Jam
Caramel Apple Layer Cake with Apple Cider Frosting
or
Layered Pumpkin Pie in a Jar
and
“Growing and Grilling”
A special presentation by Master Gardener Tim Allsup
(One-hour Education Credit for Master Gardeners)
11:00 a.m. – 12:30 p.m. Tuesday, October 29
$15 per person
Proceeds benefit educational tours for Dallas schoolchildren
Your reservation is your check for $15 made out to DCMG. Checks must be received by October 15th.
If you would like to come, please email us at dallasgardenbuzz@gmail.com
Enrollment is limited.
This event is open to all Master Gardeners, friends, and the public.
On a recent summer trip to Colorado for a destination wedding, my husband and I experienced a new concept – “the tomato station, or tomato bar “. The idea is to select any variety of tomato available, heirloom, beefsteak, celebrity, etc., then sprinkle with a selection of different “salts”. From there you move to the balsamic vinegar tray where, once again, you decide and then “drizzle” accordingly.
Finally, to complete the experience, garnish with freshly chopped basil and enjoy the flavors that you have combined.
Once we were back in Dallas, I copied the idea and provided an heirloom tomato tray as one of the items for a “Summer Supper” dinner party. It was the star of the menu.
Our favorite salt was the “Fleur de Sel”, which can be found at places like Central Market, and Blackberry Balsamic Vinegar from a boutique type farm in Colorado. I ordered multiple bottles from Westwood Farms.
As you can see from the picture, nature provides the most beautiful palette creating a real feast for the eyes.
Enjoy!
Linda
Dallasites, if you don’t have tomatoes from your garden, try Central Market or Whole Foods or the Farmer’s Market.
Finish your Labor Day supper with this flavorful treat and your guests will have sweet dreams.
Cinnamon Basil Ice Cream
Ingredients:
2 ½ cups whole milk, plus an additional 2 tablespoons if needed, or substitute low-fat
(2%) milk for a slightly less rich ice cream
1 ½ cups heavy cream
8 4-inch sprigs cinnamon basil and ½ cinnamon stick, or 6 4-inch sprigs sweet basil and
1 ½ cinnamon sticks
¼ vanilla bean, split and scraped, or ½ teaspoon vanilla extract
8 large egg yolks
1 cup plus 2 tablespoons sugar
Directions:
1. Infuse the cream. Pour the milk and cream into a 2-quart saucepan and bring it to a boil over medium-high heat. Add the basil, cinnamon stick, and vanilla bean if using, push them under the surface of the liquid with a spoon, and immediately remove the pan from the heat. Cover the pan and steep for 20 minutes. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs to extract all the liquid from the leaves. Add fresh milk if needed to measure 4 cups. Return the infused cream to the saucepan.
2. Egg yolks. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, 90 to 100 degrees F (it will take less than 1 minute), then lift the bowl out of the water.
3. Ice cream base. Add the sugar to the infused cream and bring it back to a boil over medium-high heat. The instant the cream comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling cream into the egg yolk as you whisk constantly but gently. Don’t whisk rapidly or you will cool the custard before the yolks have a chance to set. Continue to stir the custard with the whisk for 1 minute. At this point it should be fully cooked. An instant-read thermometer set in the custard should register 170 degrees to 180 degrees F. It will coat a teaspoon, but it will become much thicker when it cools. (If for some reason the custard did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not overheat the custard or it will curdle). Whisk the sauce rapidly for 30 seconds to cool it, then pour it through a fine sieve. If using vanilla extract, add it now. Refrigerate this custard base until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer’s directions. Make 1 ½ quarts.
Adapted from” The Herb Farm Cookbook”
More Cinnamon Basil recipes to savor: Cinnamon Basil Swirl Cake and Cinnamon Basil Chicken.
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Lovely and fragrant Lemon Verbena gives a nice lift to these rich, silky lemon custards.
Lemon Custards with Lemon Verbena
Ingredients:
1 cup water
14 2- to 2 ½-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x ½-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 ½ cups whipping cream
6 large egg yolks
2 teaspoons fresh lemon juice
Directions:
Preheat oven to 325 degrees F. Combine first three ingredients in medium saucepan. Boil until mixture is reduced to ½ cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in a 13 x 9 z 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled. Garnish with flavored whipped cream topped with a raspberry or blackberry.
Yield: Serves 6
(This is a very rich custard that you may want to divide into smaller quantities)
Adapted from Bon Appetit
Linda
DALLAS GARDEN BUZZ 