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“Apples, Pears, Persimmons and Pomegranates” Class and Lunch

 

“Apples, Pears, Persimmons and Pomegranates”

Nature has been saving up all year for the grand finale.

You’ll be inspired by this colorful class on planting, growing and harvesting the fruits of the season.

Tuesday, October 16th, 10:00am – 11:30pm

Raincatcher’s Garden of Midway Hills * 11001 Midway Road

Instructor: Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service

(The class is free – no reservation required. The public is welcome, and Master Gardeners earn one-hour education credit)

Immediately following Jeff’s presentation in the church sanctuary, you are invited to join us in the Community Hall for a bountiful buffet table bursting with seasonal flavor. This will be a feast for both the eyes and the palate.

Lunch reservations required by Tuesday, October 9th * $15 Per Person * Limited to 60

Eventbrite Ticket Sales for Apples, Pears, Persimmons and Pomegranates

Menu

Baked Brie with Roasted Persimmons

Cinnamon Candied Apple Slices

Butternut Squash-Pear Soup Garnished with Parmesan and Rosemary

Tennessee Ham Balls with Brown Sugar Glaze

Salad of Figs, Pomegranates, Persimmons and Pears with Pomegranate Dressing

Autumn Orchard Crisp, Persimmon Cookies, Caramel Apple Layer Cake with Apple Cider Frosting

Pineapple Sage Infused Water

Linda Alexander

Pomegranates at The Raincatcher’s Garden

The orchard was one of the first things planned when we started up at Raincatcher’s garden of Midway Hills.   Six different trees were chosen and then planted in  January 2015.  Most of these were purchased, but the pomegranate was brought over from our previous location. One of the things about planning and planting an orchard is to realize that it usually takes 3 years for the trees to bear fruit.  So we planted, pruned, and then waited.   The first season was as expected – we could see the growth pattern of the different trees, but there was no fruit.

Our Very Own Pom Transplant

Our Very Own Pom Transplant

The winter came, and the trees lost their leaves and once again we waited till early February – and we pruned according to the type of tree – pears wrap around and grow vertically, while plums and peaches are pruned to a bowl type shape.

The last 2, persimmon and pomegranate, are more shrub-like and were not touched by the pruners.   They were about 2-3 feet tall at this time.

By March new growth was appearing and the effects of pruning was taking shape — a few blossoms appeared on the plums and peaches, but fruit did not follow. The pomegranate, however, was a different story – it began to grow, — and then blossoms appeared in March and April with this beautiful orange bud which then became a flower – the bees came to pollinate ,  and then fruit started to form.  The shrub is now over 5 feet tall and is laden with beautiful orangey pomegranates  -Yes  it’s only the second year, but we will have pomegranates in the late Fall.

Pomegranate Flowers Followed by Fruit

Pomegranate Flowers Followed by Fruit

Pomegranates are ready to harvest about 6 months after the flowers appear, so come later October or November our pomegranates will be ready. They should be the size of an orange and the color will vary from yellow to bright red.     We are looking forward to  celebrating this harvest by making some pomegranate jelly !

Pomegranates Ripening!

Pomegranates Ripening!

Starla

Orchard beginnings here.

More Recipes from Farwell to the Field Luncheon

 

From Cranberry Spice Chutney to Pumpkin Cheesecake with Cinnamon Flavored Whipped Cream our “garden inspired’ menu was filled with the flavors of fall. It truly was a time to express gratitude for our new home as we celebrated with our most supportive Master Gardener friends.

Farewell-volunteers

We have loved our garden on Joe Field Road but  are ready to begin anew with exciting plans in a large field on the property of Midway Hills Christian Church.  We bring with us experience and as you can see from the smiles on our faces; we bring a camaraderie or esprit de corps that will enable us to plant the 100’s of  plants and lay miles of drip irrigation in the coming year.

Remember us as you plan your Thanksgiving celebrations!

Farewell salad

Bibb Lettuce Salad with Raspberry Maple Dressing

Ingredients:

5 heads Bibb lettuce, torn into pieces

2 small purple onions, thinly sliced and separated into rings

2 cups (8 ounces) crumbled blue cheese or feta cheese

½ cup toasted pine nuts or sunflower seeds

⅔ cup vegetable oil

¼ cup raspberry vinegar

2 tablespoons maple syrup

Directions:

  1. Arrange the lettuce and onion on 12 salad plates. Sprinkle evenly with the blue cheese and pine nuts.
  2. Combine the oil, vinegar and maple syrup in a jar with a tight-fitting lid. Shake until well mixed. Drizzle the desired amount over the salads.

Yield: 12 servings

Farewell-cranberry chutney

Cranberry Chutney

Serve leftovers atop cream cheese as an appetizer, or spread on warm biscuits at breakfast.

Ingredients:

1 cup chopped Granny Smith apple

1 medium onion, chopped

¾ cup chopped celery

1 cup raisins (golden)

1 cup sugar

1 cup white vinegar

¾ cup water

2 teaspoons ground cinnamon

1 ½ teaspoons ground ginger

¼ teaspoon ground cloves

1 (12-ounce) package fresh or frozen cranberries

Directions:

  1. Bring all ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
  2. Serve alongside turkey, chicken, roast, or ham. Store covered in refrigerator.

Yield: 4 cups.

Farewell-veggies

Roasted Vegetables with Pomegranate Vinaigrette

Ingredients:

For the Roasted Vegetables

1 large head regular cauliflower (about 2 pounds), cut into small florets

1 pound baby Romanesco cauliflower, or regular, cut into small florets

2 medium sweet potatoes, peeled and cut into ½-inch wedges

1 pound brussels sprouts, halved

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

For the Vinaigrette

½ cup pomegranate juice

½ cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup pomegranate seeds

Directions:

  1. Roast the vegetables: Preheat oven to 425⁰. Toss together vegetables and oil in a large bowl, and season with salt and pepper.  Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  2. Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified.  Season with salt and pepper.
  3. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

Yield: Serves 12.

Sweet Potato Crescent Rolls and Sour Cream Yeast Rolls

Sweet Potato Crescent Rolls and Sour Cream Yeast Rolls

Sweet Potato Crescent Rolls

 An “unnamed” family member said she once ate 10 of these dreamy little “puffs” of goodness. We’ll never tell!

Ingredients:

2 packages dry yeast

1 cup warm water (105 to 115 degrees)

1 cup cooked mashed sweet potato

½ cup shortening

½ cup sugar

1 egg

1 ½ teaspoons salt

5 ¼ to 5 ¾ cups all-purpose flour

¼ cup butter, softened

Directions:

  1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sweet potato, shortening, sugar, egg, and salt; beat at medium speed of an electric mixer until thoroughly blended. Gradually stir in enough flour to make a soft dough.

 

  1. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

 

  1. Punch dough down, and divide into 3 equal parts. Roll each into a 12-inch circle on a lightly floured surface; spread each circle with 1 tablespoon plus 1 teaspoon butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on lightly greased baking sheets, point side down, curving slightly to form a crescent.

 

  1. Cover crescent rolls and let rise in a warm place, free from drafts, 30 to 45 minutes or until rolls are doubled in bulk. Bake at 400 degrees 10 to 12 minutes or until light golden brown.

Yield: 3 dozen

Sour Cream Yeast Rolls

Ingredients:

½ cup sour cream

¼ cup butter

¼ cup sugar

½ teaspoon salt

1 (¼-ounce) envelope active dry yeast

¼ cup warm water (100° to 110°)

1 large egg, lightly beaten

2 cups all-purpose flour

Melted butter

Directions:

  1. Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100° to 110°.
  2. Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes.
  3. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well.

(Dough will be wet.) Cover and chill 8 hours.

  1. Punch dough down. Shape into 36 (1-inch) balls; place 3 balls in each lightly greased muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  2. Bake at 375° for 10 to 12 minutes or until golden brown.
  3. Brush rolls with melted butter. Freeze up to 1 month, if desired. To reheat, wrap frozen rolls in aluminum foil, and bake at 400° for 15 minutes or until thoroughly heated.

Yield: 1 dozen.

Farewell pumkin cheesecake

 Pumpkin Cheesecake

This recipe from “The Peach Tree” Tea Room in Fredericksburg, Texas was published in the March 1989 issue of Gourmet Magazine. It is worthy of the honor. 

 Ingredients:

Crust:

1 ¼ cups graham cracker crumbs

½ cup finely chopped pecans

¼ cup brown sugar

¼ cup granulated sugar

¼ cup butter, melted

Directions:

  1. Combine all ingredients and mix well. Pat mixture firmly into bottom only of a buttered 9” to 10” springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside.  Reduce oven to 300 degrees.

Filling:

¾ cup granulated sugar

1 cup canned pumpkin

3 eggs

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon salt

24 ounces cream cheese, softened

6 tablespoons granulated sugar

1 tablespoon cornstarch

2 tablespoons evaporated milk or whipping cream

½ teaspoon vanilla

Directions:

  1. Mix ¼ cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
  2. Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
  3. Add cornstarch, evaporated milk, and vanilla, beating well after each addition.
  4. Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
  5. Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
  6. Turn off oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of cinnamon, sugar, and a few small pieces of toffee candy, if desired.  Also would be good topped with praline sauce.

 

Yield: 14 to 16 Servings

Farewell cranberry crisp

Cranberry Pear Crisp

Ingredients:

3 very ripe pears, peeled, cored, and cut into chunks

1 cup whole cranberries

¼ cup maple syrup

2 tablespoons lemon juice

½ cup oatmeal

¼ cup brown sugar

1 tablespoon flour

1 tablespoon butter

½ cup Enlightened Crème Fraiche

Directions:

  1. Preheat the oven to 400°.
  2. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
  3. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 x 8-inch baking dish and spoon the dry mixture over it.
  4. Bake for 10 minutes or until the topping is brown and crisp. Reduce the heat to 350°

and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Crème Fraiche.

Yield: Serves 4

Linda

Pictures by Starla

October In Our Garden!

Our garden at 2311 Joe Field Road in Dallas, Texas has turned delicious!

This is Salvia greggi ‘Raspberry’, a perennial you will want in your water wise garden! Hmmm…looks good enough to eat, but please don’t.  Plenty of edibles  from our garden are coming.

Blooming Salvia Greggi, raspberry color

Jim made pumpkin pie for us after cooking up these pumpkins we grew!

pumkins and squash on countertop

We have been picking pomegranates in our garden and are ready to make our famous pomegranate jelly again.

Two Master Gardeners holding a bucket of pomegranatesLisa picked pomegranates from a neighbor’s tree; after asking permission. Imagine they didn’t want the fruit!  Should we share a jar of our pomegranate jelly with them?

Master Gardener holding a bucket of pomegranatesIf you would like to buy a jar of pomegranate jelly made from Sarah’s recipe and these pomegranates, come to our Dallas County Master Gardener meeting on Thursday, October 24th at 11:30 am at the Farmer’s Branch Rec Center.  All welcome!

Ann

Pomegranate Jelly

Pomegranate harvested from our tree, pottery by Lisa's daughterWe are wild about pomegranates at the Demonstration Garden.  Our three year old tree produced enough pomegranates to fill 12 quart bags of pomegranate seeds and make two dozen jars of jelly. 

Pomegranate Jelly Making-First Step

Sarah provided the recipe and tutelage. You should have been in our kitchen last week! Extracting Juice From The Pomegranates Seeds

The pomegranate juice, lemon juice, and sure jell was brought to a rolling boil, sugar was added and more boiling.  This was carefully poured into sterilized jars and processed in a boiling water canner.

Processed Jars of Pomegranate Jelly

Last step-refuse goes to the compost pile!

Pomegranate Hulls Will Be  Composted

Actually, you can help us with one more step! Please purchase a jar of Pomegranate Jelly at the October 25th Master Gardener meeting at Winfrey Point, Dallas, Texas. The proceeds will provide a little  for the upkeep of our gardens!

Ann

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