Earlier this week, we heard the news that the possibility of our first “freeze or frost” was in the forecast. For gardeners, that sends a signal to start preparing for the big event. Fortunately, my master gardener friend, Ann, sent a text on Friday morning asking if I had any extra basil to spare. My answer was a resounding, “YES”, and I was ready to share as much as she needed.
This year I was growing some of my favorite varieties; Balsamic Blooms, Cardinal, Cinnamon and Red Rubin. There was a plentiful amount of most, but especially the Cardinal. And so, the clipping began. As a bonus, Ann had offered to share a new recipe with me in exchange for the basil. We would both being making basil pesto, as requested in the recipe.
One of my favorite basil recipes is in the 2016 master gardener cookbook, “A Year on the Plate”. I decided to make 4 recipes of spinach basil to use when preparing Ann’s recipe and then freezing the remaining jars.
Basil Pesto: Two Back Jars, ‘Cardinal’, Front Jar ‘Red Rubin’
From Ann…
Chicken Pesto Meatballs
My good friend, Nancy, who survived junior high and high school with me gave me a recipe which allowed me to use up end of season basil. Chicken Pesto Meatballs uses ground chicken infused with 3/4 cup pesto. The flavor is complex and in a short time you have a beautiful dinner with it’s major ingredient coming from your very own garden or your friend’s garden!
Linda Alexander and Ann Lamb, Dallas County Master Gardeners
Have you been feeling somewhat listless or despondent over the last few weeks? Are you experiencing a period of inactivity or lack of energy? If so, you are not alone. It may be that those summer doldrums have many of us in a wearisome summer slump!
We’ve all, no doubt, spoken those words many times over the years. However, for the first time, my curiosity motivated me to do a little investigating into the meaning of “doldrums”. Much to my surprise the doldrums are for real! In oceanographic terms, they are a part of the ocean near the equator abounding in calms and light shifting winds.
In the early 19th century, the word doldrums came to be applied to certain tropical regions of the ocean marked by the absence of strong winds. Sailing vessels, depending on wind propulsion, struggled to make headway in these regions, leading to long, challenging journeys.
While the exact etymology of doldrums is not certain, it is believed to be related to the Old English dol, meaning “foolish” – a history it shares with our adjective dull.
Click here for a much more scientific and very fascinating explanation from NOAA
If you are like other gardeners waiting for the winds to “pick up”, here are a few refreshing ideas to help you navigate through the summertime blues! One of the most delightful ways to celebrate the hot, sticky last few weeks of summer is found in the herb garden. When I’m in search of a culinary treat, summer herbs seem to have the answer. Let’s look at a few of the heat-tolerant, dependable standouts that satisfy the craving.
Whatever your preference, vibrant flavors ranging from sweet and floral to savory and pungent can be found in herbs that persevere through the high heat and icky humidity of summer.
Offering aromatic qualities from minty and citrusy to earthy and woodsy, consider these flavor profiles to suit your preference:
*Sweet and floral: basil, lavender and anise hyssop
*Citrusy: lemon verbena, lemon balm and French sorrel
*Minty: various mints (spearmint, ginger mint, peppermint, etc.), nepitella, oregano and thyme
*Earthy: sage, rosemary and thyme
*Pungent/Spicy: chives, papalo, French tarragon
Enjoy the simple pleasures of growing and harvesting summer herbs. Some of the most satisfying ways for using fresh herbs are found in sprinkling, scattering and tossing over fruits, salads, vegetables and desserts for a delectable finish. Other than a quick trip to the grill, bake free is the best way to savor the gifts of our summer gardens. Use freshly gathered herbs to elevate your food from tasty to irresistible!
Here are a few ideas for a cool ending to summer:
Grilled Peach and Blueberry Salad with Fresh Mint
Peaches grilling in a nonstick grill panHoney infused balsamico used as a dressing for the saladGrilled Peach and Blueberry Salad
Creamy Chilled Cantaloupe Soup Garnished with French Tarragon and Blue Borage Blossoms
Ground sumac spice for cantaloupe soupCantaloupe growing in my August garden.Creamy chilled cantaloupe soup
Yellow Pear Tomato Salad with Red Rubin Basil, Nasturtium Blossoms, Basil Pesto and Mozzarella Pearls
Yellow pear tomatoes growing in my August gardenYellow Pear Tomato Salad with nasturtium blossoms
Sliced yellow squash with a bouquet garni of freshly snipped parsley, sage and thyme
Last year was disappointing. My yellow squash limped along with only a few blossoms and then fizzled! But in the world of gardening, we know that last year’s failures can easily be replaced with surprising success in the new year. Hopefully, this photo reveals my sentiments regarding the crop of yellow squash coming out of my garden over the past two weeks. It inspired me to search for the perfect yellow squash soup recipe seasoned with fresh herbs from my garden.
No surprise, then, that I landed on a recipe from the queen of flavor, Paul Deen. Her recipe called for 1 pound of yellow crookneck squash, but with much more than that amount ready to be harvested, I was motivated to double it and share with family and friends.
My tiny 4” yellow squash plant went into the garden around the last of April. It is now over three feet tall and three feet wide and has supplied me with over a dozen perfectly formed yellow squash, to date. Depending on how much longer it produces, I’m planning on sharing a few recipes in early July from our master gardener cookbook, ‘A Year On The Plate’.
As called for in Paula’s recipe, I added a bouquet garni made with a sprig each of thyme, parsley and sage from my garden. For a colorful garnish, freshly snipped blue borage blossoms added a touch of texture and interest. The soup was a very satisfying accompaniment to beef quesadillas topped with smashed avocado and snappy salsa. Ymmm!
DALLAS GARDEN BUZZ 