RSS Feed

Tag Archives: master gardeners

Going for the Green

March 15, 2021

St. Patrick’s Day is quickly approaching and we’re ready to bring out the ‘green’. But with last month’s devastating winter weather event, our garden needs a little “luck of the Irish” to show more of its true color. 

Plants that persevered under a blanket of fallen leaves include chervil, cutting celery, French sorrel, bloody sorrel, salad burnet, red stemmed apple mint, spinach, everbearing strawberries, creeping thyme and sweet woodruff. A few others are just now peeking out from the cold ground with their delicate little leaves and branches: anise hyssop, calendula, dwarf trailing winter savory, German chamomile, lemon and bee balm, pineapple sage, sweet fennel and summer savory.

With the help of Gail Cook and Jim Dempsey, our very own ‘seed starting saints’, an impressive list of seedlings are due to make an early spring appearance in the edible landscape. Alyssum, anise, aster, bachelor’s button (cornflower) impatiens, variegated rocket cress and sweet William will start arriving in late March and April. 

In early May our gardens will be filled with three different varieties of basil, Jimmy Nardello peppers, jalapeno peppers, tomatillos, marigolds – ‘lemon gem’ and tangerine’, papalo, roselle hibiscus and white velvet okra.

It makes us so happy to see the garden going green again. Let’s celebrate with an old Irish wish…

May your paths bloom with shamrocks, and your heart ring with songs, and the sky smile with bright sunshine all this happy day long.

Linda Alexander, Dallas County Master Gardener class of 2009


October Master Gardener Meeting

The best Dallas County Master Gardener Meeting of the year takes places tomorrow, October 24,  at 11:30am at the Farmer’s Branch Recreation Center.  Potluck, Craft Fair, and Seed Exchange all rolled into one fantastic meeting.

Master Gardeners will be selling everything from plants to pastries.

We have been making  pomegranate jelly for two weeks. Remember?

  Pureeing pomegranate seeds-thank you Kim!

Pureeing pomegranate seeds-thank you Kim!

Buy a jar and help us educate Dallas County citizens  become super savvy  gardeners.

Sarah,Lynn, Sheila, Sue-Jammin!

Sarah,Lynn, Sheila, Sue-Jammin!

We will also be selling Lemon Verbena Tea Bread, Pumpkin Bread, Fall themed Sugar Cookies, Banana Apricot Bread, and Feta Sage Cornbread.

Just a thought but wouldn’t the pomegranate jelly be good on sage cornbread!

We expect to sell out of our vintage silver plate spoons stamped to use as garden markers.  You might want to stop by our table early to shop for these and our butterfly/ rose stamp necklaces.

Ann

Homegrown, Veggies, Fruits and Herbs

I have a visual image of Master Gardener and nutritionist Barbara Gollman at Kroger: Red hair flying, trim figure running behind a cart, zipping down the frozen food isle flinging packs of frozen veggies into the cart for one of her wonderful soups. 

Barbara, Dallas County Master Gardener Teaches Value of Vegetables

Barbara intrigued a large group of Master Gardeners Tuesday with her talk on the nutritional benefit of vegetables, fruits, and herbs.  Turns out that Mom was correct when she urged us to eat our vegetables.  Carrots, oranges, sweet potatoes, and other fruits and vegetables are full of phytochemicals, substances in plants that have the potential to slow aging, boost immunity, prevent disease, and strengthen our hearts and circulation. 

Cabbage, Broccoli Field Road, Dallas, Texas

Barbara suggests that we eat watermelon and tomatoes, plants that are packed with lycopene, a nutrient which helps prevent macular degeneration.  Pinto beans are rich in fiber, which can prevent cancer and heart disease, and flavonoids, which can curb the oxidation of LDL cholesterol and prevent blood clotting.  Cruciferous vegetables like broccoli and cabbage are high in calcium.  Nuts are filled with Vitamin E, one of the most potent fat-soluble antioxidants. Berries, greens, winter squash—-well, you get the idea.  

Barbara said that new research has shown the health benefits of herbs. Who knew? Turns out that 1 teaspoon of oregano = ¾ cup of brussel sprouts in antioxidants.  

Barbara dries her herbs in the microwave after her husband’s reaction to using his closet as an herb drying rack. Remove the leaves from the stems of the herbs and spread on paper towels.  Put two paper towels on top of the herbs.  Pop in the microwave and zap for one minute.  (If the leaves are charred, try again and use a shorter amount of time. If the leaves aren’t crisp, microwave longer in 15-second increments.)  Remove from the microwave and air dry on the kitchen counter for a few days.  Store in a labeled glass jar.  

Are home grown vegetables better for you than those found in the grocery? Barbara says some research showed up to a 15 percent increase in nutrients in homegrown and organic vegetables.  Some other studies didn’t find an increase in nutrients. 

Many thanks go to Barbara for her research and common sense approach to healthy eating.  Let’s just put it this way: on the way home I stopped at Whole Foods and bought spinach, broccoli, and almonds for dinner.   

Elizabeth

Recipes served in the class will follow.

<span>%d</span> bloggers like this: