Thank you, Maddie Shires!
Video by Starla Willis
Tag Archives: The Raincatcher’s Garden
GARDEN CLEAN UP—KEEPING THINGS THE SAME?
“If you leave a thing alone you leave it to a torrent of change. If a white post is left alone it will soon be a black post” GK Chesterton said that in 1908. He went on to say that it takes constant vigilance just to keep things the same.
Perhaps garden cleaning is not the first thing that comes to mind when reading Mr. Chesterton’s words. Perhaps the healthy eating plan was not carefully followed during the holiday and sadly things did not remain the same.
But now think about the garden. The natural look is wonderful however it actually requires the constant vigilance to maintain. When a few plants overtake their companions and then move on to cover paths and obliterate borders, that is no longer really any look at all. The fact is action is required if a space is to be a garden.
Roger cleaning up the garden and putting fallen leaves to good use by shredding them for garden mulch. Yeah Roger!
Susan trimming back plants in our herb garden.
So, it is time for garden clean up. It’s a job with no glamour and little thanks but gardeners are tough and the time is NOW.
Susan Thornbury
pictures by Starla Willis
- More garden clean up specifics will be posted next week. Get your tools ready!
- It’s time to prune roses in Dallas. Click here for information.
- Apple trees at Raincatcher’s Garden? Yes! Subscribe to our blog for future posts. We will give all our succulent secrets about planting apples.
Trimming Vitex
Hopefully, you have taken a moment to watch Evelyn explain what our Vitex tree needed. Click here for the video if you missed it.
Vitex tree in need of a trim.
Here’s the before picture.
The dormant season is the recommended time for pruning, but sometimes your work force, needs, and timing come together in other seasons. Evelyn and Susan, experienced gardeners, took our large, unruly bush and gave it a comely shape.
Here’s the result:
Vitex tree after pruning
Read more about Vitex trees here and in Dallas you can see these trees growing outside the Nasher Museum in downtown Dallas and at the Dallas Arboretum.
Ann Lamb
Picture and video by Starla Willis
Pruning by Susan Swinson and Evelyn Womble
Tagging Monarchs at Raincatcher’s
Monarch Butterfly Sipping Milkweed, Note the Tag
With a woosh of her net, Master Naturalist, Ellen Guiling, has captured another Monarch butterfly to be tagged and then sent on its migratory journey.
As per the Monarch Watch website: tagging information helps answer questions about the geographic origins of monarchs, the timing and pace of the migration, mortality during migration, the effects of wind and weather, and changes in geographic distribution of monarchs. Each year the information is collected and can be viewed at www.monarchwatch.org.
You may remember Starla found a tagged Monarch from Kansas who visited our garden in 2015.
We have many butterflies visiting The Raincatcher’s Garden and the reason goes back to the careful planning and planting of host and nectar plants for many different types of butterflies. Review the butterfly plant list in our Raincatcher’s Resources on the right of our front page and enjoy the delights of your own butterfly garden.
Ann Lamb
Pictures and video by Starla Willis
Killing Nutgrass
If ever there was a villain in the garden, nutgrass would be the culprit.
It is one of the most hated weeds and very aggressive, robbing desirable plants of water and nutrition. Nutgrass rankles my sister so much she tells me she can see it out of the corner of her eye as she walks through her garden. Then, like any good gardener she attacks it and tries to dig up the whole plant along with the rhizomes and the tubers (also called nuts). Any tubers left behind will generate a whole new set of weeds.
Though it looks like grass, the plant is actually a sedge. The varieties most often seen are Cyperus esculentus (yellow nutsedge) and Cyperus rotundus (purple nutsedge). Even our own garden has an unwanted plot of purple nutsedge in the Edible Garden area.
What should we do about this problem intruder? How can we kill nutgrass organically in a large garden area? *Kim Kirkhart has had success with her variation of the loose landscape fabric method taught by Skip Richter, Texas AgriLife Extension Agent for Harris County.
What’s needed:
- Heavy black plastic
- Plastic pots
- Bricks or rocks to hold plastic in place
- Time-this method takes several months up to a year
Recycled Plastic Pots
Begin by setting plastic pots in the garden area. The pots have a dual purpose. They hold up the black tarp and also spot kill nutgrass. 3 or 4 pots are stacked together (turning them each to cover their holes).
As you can see, not all the nutgrass is under pots. Don’t worry though, those invaders will die under the tarp, without light.
Heavy Black Plastic
Next lay the black plastic over the whole garden area on top of the pots. The pots keep the plastic elevated so emerging nutgrass shoots can not puncture through the plastic and let light in. Overlap the seams of the plastic to keep the light out.
Bricks hold the plastic in place, remember to keep the plastic lifted.
Carefully place bricks or rocks around edge of plastic and wait for the nutgrass to die.
This organic way of killing nutgrass requires patience. We started this process July 26 and plan to take off the plastic in October in time for fall gardening. We will let you know the results of our test!
Pictures by *Kim Kirkhart, DCMGA class of 2006
Ann Lamb
Click here for Skip Richter’s article, Weed Wars. We have used the expert advice in this article for our method of killing nutgrass organically.
September 2017 Classes at Raincatcher’s Garden
Simply Succulents, The Plants That Drink Responsibly
Tuesday, September 19th 11am until noon Raincatcher’s Garden of Midway Hills, 11001 Midway Rd, Dallas, TX North Education Building, Room 1
Paula Spletter, Dallas County Master Gardener, is a Creative Director for North Haven Gardens in Dallas as well as a popular presenter for both the Dallas County Master Gardener Association and North Haven Gardens. After converting her lawn into perennial gardens, she was a winner on the 2012 City of Dallas Water Wise Tour. Her serious interest in succulents began many years ago, spurred from her yearly trips to California and visiting Dick Wright’s succulent farm, who is known for his Echeveria hybridizing.
Paula will touch on all the facets of succulent care, including propagation, disease and planting. Learn the best ways to keep these great plants thriving and gain the confidence to expand your collection.
Raincatcher’s is a demonstration garden and project of Texas A&M AgriLife Extension Service and Dallas County Master Gardeners located on the campus of Midway Hills Christian Church. To find the class, please park in the west parking lot and come through the courtyard to the covered sidewalk to the north building.
Grape Harvest – Home Wine-making Tutorial and Post-harvest Vine Care
Saturday, September 23rd 10am until noon Raincatcher’s Garden of Midway Hills, 11001 Midway Rd, Dallas, TX Shade Pavilion
Michael Cook, Viticulture Program Specialist – North Texas, Texas A&M AgriLife Extension Service, has been consulting with Raincatcher’s to maximize production on our two grape varieties in the vineyard. We planted ‘Carlos’ Muscadine (Vitis rotundifolia) and Champanel, (Vitis champini X Worden), an American hybrid. The birds helped themselves to our first crop, but we’re hoping to beat them to the punch to harvest a second one.
Michael will discuss home wine production, teach the backyard grower how to determine when to harvest, and help us with vine care advice for fall and winter to ensure a good crop next year. Raincatcher’s is a demonstration garden and project of Texas A&M AgriLife Extension Service and Dallas County Master Gardeners located on the campus of Midway Hills Christian Church. To find the class, please park in the west or north parking lots and come to the shade pavilion in the north garden.
Lisa Centala
Classes open to the public, Master Gardeners receive education credits when attending
Grape photo from our garden by Starla Willis
Succulent Photo courtesy of http://debraleebaldwin.com/succulent-blog/
August 2017 at Raincatcher’s
We appreciate and enjoy our new shade structure!
Our rain garden flourishes with purpose and beauty.
Our volunteers are busy with projects like staining vegetable beds.
Our roses are carefully monitored in Rose Rosette Trials.
Please visit us at The Raincatcher’s Garden. We are at work Tuesday mornings and also have several upcoming education events open to the public. Drop a comment if you would like more information or call the Master Gardener Help Desk 214 904 3053.
Ann Lamb
Pictures by Starla Willis
August Color in the Garden
Starla said, “my favorite color this week is violet.”
Thank you, Starla, we like it and welcome back!
Ann Lamb
Click here for other August photos
Send us your comments about the eclipse! We are interested!
Tomatoes For Dessert!
Green Tomato Brown Betty
Green Tomato Brown Betty
Ingredients:
2 cups crumbs (graham cracker, whole wheat cracker or cookie crumbs)
1 stick unsalted butter, melted
3 pounds (approximately 3½ cups) unripe green tomatoes, thinly sliced
¾ cup raisins
Juice of 1 lemon
1¼ cups light brown sugar
1 tablespoon cinnamon
1 teaspoon ground allspice
½ cup apple juice
Directions:
- Preheat the oven to 350˚.
- In a small bowl, combine the crumbs and melted butter. Set aside. In a medium bowl, mix the tomatoes, raisins, lemon juice, sugar and spices together.
- Butter a 2-quart baking dish. Spread a third of the crumb mixture evenly over the bottom. Spread half of the tomato mixture on top of the crumbs. Sprinkle with half the apple juice. Cover with another third of the crumb mixture, followed by the remaining tomatoes. Sprinkle with the rest of the apple juice. Finish by covering the tomatoes with the remaining crumb mixture.
- Cover and bake for approximately 45 minutes or until the tomatoes are soft. Remove the cover. Raise the heat to 400˚ and bake for another 10 minutes or until browned on top. Serve warm with a scoop of vanilla ice cream.
Serves 8
Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool
Tomato Ginger Upside-Down Cake
Ingredients:
1 stick unsalted butter, melted
1 tablespoon grated fresh ginger
6 tablespoons light brown sugar
2 to 3 ripe tomatoes (or enough to cover the bottom of the pan as you would a pineapple upside-down cake), skinned, seeded and sliced ¼ inch thick
1 stick unsalted butter, softened
1½ cups brown sugar
½ cup molasses
2½ cups unbleached white flour
2 teaspoons baking powder
1 tablespoon ground ginger
½ teaspoon ground cloves
1 cup buttermilk
Directions:
- Preheat the oven to 350˚.
- Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a parchment paper-lined 10×14-inch pan. Cover with tomato slices.
- In a mixer, cream the butter with the brown sugar and molasses. In another bowl, sift together the flour, baking powder and spices. Add the flour mixture alternately with the buttermilk to the creamed butter and sugar. Pour batter over tomatoes in baking pan.
- Bake for approximately 40 minutes or until a toothpick comes out clean when testing the center of the cake. Remove from the oven, loosen outer edges with a knife and invert onto a platter larger than the baking pan. Let stand at least 5 minutes before trying to remove the pan. Carefully peel back the parchment paper. Serve warm with whipped cream or vanilla ice cream.
Serves 8 or more
Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool
Recipes and Picture by Linda Alexander
Editing-Lisa Centala
Tomato Sampler Lunch Recipes From August 1, 2017
Cream of Tomato Soup with Parsley Croutons
Cream of Roasted Tomato Soup with Parsley Croutons
Ingredients:
2 pounds large, ripe tomatoes
Olive oil to coat tomatoes
8 shallots
1 small carrot
1 small fennel bulb
3 tablespoons unsalted butter
2 cups chicken or vegetable stock
5 to 6 sprigs fresh tarragon
5 to 6 sprigs fresh parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream (optional)
Parsley Croutons:
12 thin slices baguette
Olive oil to generously coat both sides of each piece of baguette
3 cloves garlic, cut in half
½ cup Teleme cheese, grated (or use your favorite semi-soft cheese, such as Brie, Havarti, Monterrey Jack or Port Salut)
¼ cup chopped fresh parsley
Directions:
- Preheat the oven to 425˚. Cut tomatoes in half, seed them and coat with olive oil. Place tomatoes on a foil lined cookie sheet and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from oven and let cool. Remove the skins and reserve the pulp and all the juices.
- Coarsely chop the shallots, carrot and fennel. Melt butter in a medium saucepan over medium heat and sauté chopped vegetables until they are very soft. Stir occasionally to prevent sticking. Add the stock and herbs and simmer over low heat for 30 minutes. Add the tomato pulp and reserved tomato juices. Remove the herb sprigs. Puree the soup or run the pulp through a food mill or fine sieve for a smoother soup. Season with salt and pepper and extra herbs, if desired. Keep warm over low heat.
- Lower the oven to 400˚. To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and parsley and bake until brown.
- Add the cream to the soup if desired and heat until warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each.
Serves 4
Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool
Summer Cherry Tomato Dressing
Summer Cherry Tomato Dressing
Ingredients:
8 ounces small cherry or other tiny tomatoes, halved or quartered, depending on size
3 tablespoons extra-virgin olive oil
2 tablespoons drained, oil-packed sundried tomatoes, thinly sliced
1 tablespoon fresh basil leaves, thinly sliced
2 teaspoons drained capers, coarsely chopped
2 teaspoons sherry vinegar
2 teaspoons fresh orange juice
½ teaspoon minced fresh garlic
¼ teaspoon Kosher salt
Directions:
- Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate some. Stir gently before serving over fresh green salad. May also be refrigerated overnight.
Yield: About 1 ¼ cups
Adapted from Edible Dallas and Fort Worth, Summer 2010
Curried Tomato Pickles
Curried Pickled Tomatoes
Ingredients:
2 pounds unripe green tomatoes
2 medium yellow onions
4 to 5 fresh whole red chili peppers
3 to 4 cups seasoned rice wine vinegar
3 bay leaves
3 cloves garlic
1 teaspoon whole allspice
2 tablespoons curry powder
1 tablespoon whole cumin
Directions:
- Sterilize 4 or 5 pint-sized jars by boiling in hot water or running them through the dishwasher without detergent.
- Cut tomatoes into wedges. Cut the onions into wedges approximately the same size as the tomatoes. Alternate layers of the onions and the tomatoes in the sterilized jars. Place 1 chili pepper in each jar.
- In a large, nonreactive pot, bring all the remaining ingredients to a boil for 5 minutes. Strain and pour evenly over the onions and tomatoes. Let cool.
- Add enough liquid to the jars to completely cover the vegetables and reach within ½ inch of the top of the jar. Add more vinegar if more liquid is needed. Cover with the lids and store in the refrigerator. Give them a minimum of a few days before eating. Good for at least 2 months in the refrigerator.
Makes 4 to 5 pints
Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool
Heirloom Tomato and Fresh Peach Salad
Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese
Ingredients:
2 heirloom tomatoes, cut into wedges
4 yellow pear tomatoes, cut in half
2 ripe peaches, sliced
2 watermelon radishes, thinly sliced on a mandoline
12 zucchini spirals, thinly sliced longwise on a mandoline
2 tablespoons pine nuts, lightly toasted
16 ounces Burrata cheese (may substitute fresh mozzarella and cream for thinning)
Directions:
1. Whip Burrata cheese in a food processor until creamy and spreadable.
2. Spread equal amounts of the cheese onto four salad plates, forming a circle.
3. Arrange an even number of tomato wedges, peach slices, radish slices and zucchini spirals on top of the cheese.
4. Sprinkle the pine nuts evenly over each of the four plates.
Serves 4
Tomato Tart
Ingredients:
1 unbaked 10-inch pie crust (boxed, refrigerated type preferred)
Pinch ground nutmeg
1½ pounds Roma tomatoes, thickly sliced
1 rib celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 medium red onion, coarsely chopped
1 clove garlic, minced
¼ cup Italian parsley, coarsely chopped and firmly packed
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
Salt
Freshly ground pepper
1 tablespoon minced fresh basil
4 large eggs, lightly beaten
2 ounces Parmesan cheese, freshly grated (½ cup)
1 large tomato, seeded and thinly sliced
Fresh basil leaves to garnish
Freshly grated Parmesan cheese to garnish
Directions:
- Unroll pie crust and roll out slightly to fit into and up the sides of a 10” tart pan. Gently press into place. Dust with nutmeg and prick bottom with a fork. Place aluminum foil with pie weights or dried beans over pastry. Chill 30 minutes in refrigerator or place in freezer for 10 minutes. Preheat oven to 425˚. Bake 10 to 15 minutes. Remove foil and weights. Continue cooking until crust is golden and dry in the center, about 5 minutes. Remove from oven and cool at least 15 minutes.
- Place Roma tomatoes, celery, carrot, onion, garlic, and parsley in a large skillet. Drizzle olive oil over top. Cover and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking on the bottom. Transfer mixture to a food processor and process until finely chopped. Add butter. Process to combine. Season with salt and pepper. Transfer tomato mixture to a medium saucepan or back into the skillet. Cook over medium heat until thickened, about 15 minutes. Transfer to a bowl and stir in basil. Set aside and allow to cool completely.
- Preheat oven to 350˚. Add eggs and Parmesan to cooled tomato mixture. Pour tomato mixture into tart crust. Arrange tomato slices over filling. Bake 20 minutes or until golden brown and filling is firm in the center. Cool 12 to 15 minutes before slicing. Garnish slices with basil and Parmesan.
Serves 8
Adapted from Stop and Smell the Rosemary by Junior League of Houston
Recipes and Pictures by Linda Alexander
Editing by Lisa Centala
More Tomato Recipes Tomorrow!
DALLAS GARDEN BUZZ 