RSS Feed

Tag Archives: vegetable gardening

Edible Landscape Garden Tour

Tracy and Aaron

Tracy and Aaron McLaughlin live only a few miles away from the Raincatcher’s Garden of Midway Hills. But after an hour and a half tour of the edible landscape last week, visits to the garden may be happening on a regular basis. 

Tracy first discovered the garden a few weeks ago when dropping her 3-year-old son off at preschool. A casual stroll around the garden resulted in a friendly conversation with several master gardeners working in the edible landscape. Sensing her desire to know more about the garden, an appointment was scheduled for the upcoming Friday evening with Tracy and her husband, Aaron.

 

Our tour began with an overview of the edible landscape garden objective of using only edible plant material to create a visually stunning design spanning all four seasons of the year. Tracy and Aaron were anxious to learn as much as possible during our visit. As we emphasized during our conversation with them, composting is the core project of building healthy garden soil. The method we use in the edible landscape was carefully explained. They were ready to give it a try. 

Time seemed to pass far too quickly as we toured each unique feature of the edible landscape. From the white velvet okra standing like soldiers in the Hügelkultur to the Stonescape surrounded by impressive mounds of Mexican Mint Marigold and the feathery gray, green curry plant, our guests left with hearts of gratitude and happy smiles across their faces. 

Following their visit, Tracy and Aaron shared some highlights of the tour:

We found a lot of awesome plants that we want to incorporate into our garden. Overall, we thought that learning about the expanded shale to help improve our soil was a huge discovery. We will be incorporating it into our garden beds! 

The tips about composting were especially helpful. Also, locating plants with similar watering needs together was good information.  And, using a variety of plant material in the garden.

We loved the scented pelargoniums. The overall beauty of the garden was inspiring. Going forward we would like to learn how to rotate crops and always plan ahead.”

Tracy and Aaron McLaughlin

 

Linda Alexander and Beverly Allen

Garden Tour Guides

Paloma Eggplant…Creamy Texture and Slightly Sweet

Paloma Eggplant

Searching through the 2020 spring seed catalogs earlier this year, we found something that caught our eye. Entering into the new year, our garden “theme” had already been announced. The edible landscape would be adorned with the color “white”. From white pansies and alyssum to white carrots and white velvet okra, seeds were ordered and the fun began.

But, still needing that extra touch of white magic, we went back to the catalogs and started flipping through the pages. Almost immediately, we found the answer. A bell-shaped, velvety white eggplant named ‘paloma’ was the perfect solution. As soon as the seeds arrived, they were placed into our seed starting mix of perlite, vermiculite and sphagnum peat moss. After a few months in the greenhouse they were transplanted into several different locations in the edible landscape.

The summer heat seemed to slow down their growth initially but nearing the middle of August, things improved. We continued to keep them evenly moist in their sunny garden beds and waited for the first fruits to appear. And finally, over the past few weeks, we have been blessed with the most adorable little white eggplants you’ve ever seen.

Harvested Paloma Eggplant

Not surprisingly, the best part was yet to come. Anxious to experience the taste profile of our little gems, we tossed around a few recipe ideas for volunteers to try.

The one we chose to share with our readers is a favorite from a ‘Grow and Graze’ event last summer. We hope you enjoy revisiting Raincatcher’s Garden Summer Ratatouille with us.  Paloma’s smaller size makes it perfect to use with other vegetables in the ratatouille.

Linda Alexander

 

Amaranth

Hopi Red Dye Amaranth Growing at The Raincatcher’s Garden

The leaves of Hopi Red Dye Amaranth are edible and the plant is commercially grown in southeast Asia and India for this purpose.  I haven’t eaten the leaves but was told by a neighbor that in India the leaves are quickly cooked in a hot pan with garlic and chilies and are delicious.

The tiny seeds are also edible and are often part of ancient grains mixtures.  The seeds have to be separated from the flower petals which is harder than it sounds.  The high price of amaranth products is justified!  When just a few plants are grown, which is usually the case since they are huge, one could try popping the seeds in a hot dry skillet and using them for a snack or for salad topping. This has been my plan for a long time; this may be the year!

Close Up View of the Beautiful Amaranth Seeds

Amaranth were once very common plants and should be again.  They are not difficult to grow and add that touch of drama every garden needs.

I will be glad to share seeds just come and ask. You can usually find me at The Raincatcher’s Garden in the butterfly habitat on Tuesday mornings. The seeds should be ready to share in a month or so.

Susan Thornbury
Pictures by Starla Willis

The Raincatcher’s Garden, Has a Purpose Even Now.

Tomorrow we will explore our garden through pictures. Please join us.

Try the Herb, Papalo!

Are you familiar with papalo? We first learned about papalo last summer. This year we found a seed source online, placed the order and started growing it in the edible landscape. Papalo is an ancient Mexican herb whose ancestral home is thought to be South America. Today it grows wild in Arizona, New Mexico and West Texas. And now, as you can see from the photo, right in the heart of Dallas County.

Papalo growing at Raincathcer’s Edible Garden

Papalo’s bluish green leaves have a somewhat complex, distinctive flavor reminiscent of cilantro and arugula. But unlike cilantro, it grows throughout the summer and does not bolt. It is best used fresh as it doesn’t dry well. Once cool weather arrives, the growing season is over.

Papalo seeds

When starting papalo from seeds you must be very careful not to separate the seed stem from the umbrella-like top. Master Gardener, Gail Cook, started the seeds for us in March. She carefully laid them on top of the potting mix in 4” pots. They were then covered lightly with more of the mix. Once the seedlings were about 3-4” tall, around mid-May, we transplanted them into our Ole Garden.

Plants are thriving in well-draining soil in an area that receives mid-morning to late afternoon sun. After that, they are in full shade. Just last week we noticed that the plants are producing those uniquely shaped seed heads that will be harvested for next year’s crop.

If you’re looking for a vibrant herb substitute for cilantro, check out our Ole Garden by the red shed in the edible landscape. You’ll find a large patch of papalo growing in an area immediately south of the sidewalk. Feel free to snip some for a taste!

A few ideas for using papalo include the following:

Chopped up in guacamole, leaves as a topping for a pimento cheese topping and shredded over fresh tomatoes. Enjoy!

Guacamole with Papalo

Ingredients:

1 or more (to taste) jalapeno or serrano chili peppers, finely minced (optional)

2-3 tablespoons finely diced yellow or red onion

1-2 tablespoons fresh lime juice

1-2 tablespoons finely chopped fresh papalo

Coarse salt to taste

 3-4 avocados

½ cup finely diced fresh tomatoes

Topping: ¼ cup finely diced fresh tomatoes, 1 tablespoon finely diced onion, 1 teaspoon finely shredded papalo leaves 

Garnish: whole papalo leaves

Directions:

Crush the onions, chilis, salt, lime juice and papalo in a mortar and pestle or a molcajete until they are just paste-like. Add the avocado flesh and mash it roughly into the paste until well mixed. Stir in the tomatoes and place the guacamole in a serving dish or molcajete. 

Mix the tomatoes, onions and shredded papalo that were reserved for the topping. Pile on top of the guacamole. Garnish with whole papalo leaves and serve.

Linda Alexander

Photos by Linda and Starla Willis

 

Garden Water…Herbal Infusions and Flavors

Infused Herbal Water

No matter the season, there’s always work to be done in the garden. Seasonal challenges many times involve weather related temperature extremes serving as the determining factor. In north central Texas, we typically get socked in with sweltering temperatures mid June to early September. This week is no exception. The forecast is for temperatures over 100°. Our weather forecasters have advised caution for any type of outdoor activity. Staying hydrated is of supreme importance as we are reminded to drink lots of water. 

While doing those garden chores, how about some fresh ideas using herbal infusions to flavor your water? Easy to make and so refreshing, follow these simple steps for a cool thirst quencher:

Select the fruits, vegetables and herbs of your choosing

Give everything a gentle wash

Fill a pitcher with tap or filtered water

Add your preferred combination

Refrigerate and allow the fruit and herbs enough time to infuse the water

Fruit and herbs should be removed after 10 hours, or less, but continue to enjoy the water

Create a different flavor combination each day

At Raincatcher’s, taking a water break is a tasty and satisfying experience. We enjoy our time to “pause” and visit with each other. Sipping on herbal infused water gives us that refreshing lift needed to continue caring for our beloved gardens.

Thirst no more!  Here are the herbal infused waters from left to right in the picture above:

Cucumber, Salad Burnet and Borage Blossoms (Starla’s favorite)
Watermelon, Watermelon Flavored Mint
Orange Slices, Blueberries, Lemon Verbena (Linda’s Favorite)
Lemon and Lime Slices, Pineapple Sage
Strawberries, Balsamic Blooms Basil (Ann’s Favorite)
Apricots, French Tarragon

Other flavorful combinations to try:

Parsley and Lemon
Peaches and French tarragon
Cucumber and lemon thyme
Grapefruit and rosemary
Lavender and lemons
Oranges and sage
Strawberries, blueberries and mint

Look for seasonal inspiration in your garden and be creative with your combinations.

Linda Alexander

Photo by Starla Willis

Note: When using borage flower heads for culinary purposes, pick off by grasping the black stamen tips and gently separating the flower from its green back. Sprinkle over salads, or use to flavor water and other beverages.

Our Rain Garden

Here’s a few pictures of our rain garden doing it’s job which by the way is to catch the overflow water from our two gigantic rain cisterns and allow it to sink into the ground rather than out to the street.

The water is typically absorbed in less that 24 hours.

We have selected plants that can survive in standing water or low water situations. The result is a beautiful garden that catches water that would otherwise land in our city storm water drain. The rain garden also serves as a bird and butterfly haven.

Take a look at these beautiful flowers and then let us shower you with plant suggestions. The list will be at the bottom of the page.

Super Ellen Crinum Lily

Texas Star Hibiscus


Rain garden plant list 2020

Crinum lilies, including ‘Super Ellen’ Crinum sp.

Various Daylilies Hemerocallis hybrids

Society Garlic Tulbaghia violacea

White Rain Lily Zephyranhes candida

Pink Rain Lily Zephyranthes grandiflora

Red Spider Lily Lycoris radiata

Texas Spider Lily Hymenocallis liriosme

Louisiana Iris cultivars Iris sp.

Purple Heart Tradescantia pallida pupurae

Concord Grape Spiderwort Tradescantia pallida ‘Concord Grape’

Purple Coneflower Echinacea purpurea

Summer Phlox Phlox paniculata ‘John Fanick’

Summer Phlox Phlox paniculate ‘Victoria’

Brazos Penstemon Penstemon tenuis

Shenandoah Switch Grass Panicum virgatum

Texas Star Hibiscus, Red and White Hibiscus coccineus

Purple Beautyberry Callicarpa dichotoma ‘Purple Pride’

Turk’s Cap Malvaviscus drummondii

Dwarf (Swamp) Palmetto Sabal minor


Let it rain!

Ann Lamb

Photos by Starla Willis and Susan Swinson

 

A New Discovery

Last week at our local farmer’s market I was taken by surprise. Crowds arrived early creating lines at most stands. After a first pass at a few of my usual stops, something caught my eye. A local grower from Irving was offering freshly pulled carrots straight from her garden. While that may not seem unusual, it was the carrot tops that made me swoon. Lush and lovely, their feathery formation in vibrant shades of green jogged my memory.

A few weeks earlier, my husband and I had dinner at one of our favorite Dallas restaurants. Janice Provost, chef/owner of Parigi’s, is a good friend who loves to “talk garden” with me and enjoys sourcing locally grown, fresh produce. That night she was featuring an appetizer we decided to try.

Appropriately named, our ‘Garden Board Special’ with Carrot Top Pesto was stunning. A colorful combination of bread “planks” slathered with whipped feta and cream cheese then topped with perky little red and yellow cherry tomatoes tumbling across the next layer had us drooling. The finishing touch was a light sprinkling of micro greens drizzled with carrot top pesto. For me, the meal was complete, and a new pesto experience stayed in my head.

Garden Board Special

It must have been somewhat providential that those carrots spoke to me at the market, but it was also the surprising discovery of locally grown edible purslane that motivated me to recreate our appetizer experience. And, thankfully, I had stumbled upon the necessary ingredients to complete the task.

Here is my slightly adapted version of the pesto. If you find it intriguing, start thinking now about your fall carrot crop and a flavorful new way to use them from top to bottom. And, check back in early January for a preview of our ‘Grow and Graze’ lineup of 2021 classes.

 

 

Carrot Top Pesto

Ingredients:

1 cup carrot tops (lightly packed)

½ cup flat-leaf parsley or fresh spinach

¼ cup walnuts

1 garlic clove

½ cup freshly shredded parmesan cheese

1 tablespoon lemon juice 

Zest of 1 lemon

¼ teaspoon sea salt 

2 tablespoons olive oil

Directions:

Lightly toast the walnuts over medium heat until they start to become fragrant. Stir constantly, toasting just until slightly golden brown. 

In a food processor, pulse all the ingredients, including the toasted walnuts, until everything is well-combined and forms a coarse paste. For a thinner pesto, add a few more tablespoons of olive oil, one at a time, until reaching a desired consistency. 

Serve over roasted vegetables, soups, baked chicken, or fresh tomatoes. 

*Substitute pecans or pine nuts, if desired.

______________________________________________________________________________________________________________

Highly prized, beautiful umbel-shaped blossoms of the carrot tops

This summer, in the edible landscape, we took the advice of Dallas County Interim Extension Agent, Jeff Raska, and let our carrots grow for two seasons. By early summer we were treated to a carrot blossom extravaganza. Beautiful umbel-shaped blossoms soon became lovely spherical, lacy white flowers ready for both the bees and our garden guests to enjoy.  We’re now using those delicate Queen Anne’s Lace looking flowers as a topper for salads, soups and appetizer trays. Our garden adventure was a delightful surprise!

Linda Alexander

Carrot Top Photo by Starla Willis

A Garden of Lettuce

April 26, 2020

Never in my wildest dreams did I think of growing Wasabi lettuce and that I would enjoy it so much. It has a sharp, wasabi-like taste just perfect when used raw in salads.   I planted it and several other varieties of lettuce in my garden in January after visiting the  Dallas Arboretum and their lovely edible landscape.

Something else I did not foresee was a pandemic with the shut down of our usual freedoms to work, shop, eat in restaurants and everything else we take for granted. I have not been inside a grocery store since early March so this little salad garden at my back door has been comforting to me and I have been able to share salad greens with neighbors and family.

If you would like a garden of fresh lettuce, consider planting some of these varieties next fall. I bought all these packages on the seed rack at Nicholson-Hardie Garden Center.

Left to Right as seen above:

Black Seeded Simpson Lettuce-a glowing, vibrant bright green

Forellenschluss Lettuce-freckled, also known as Speckles Trout Back, said to hold up well in summer heat. (We’ll see how that goes.)

Mustard Hybrid Salad Leaf Miz America-deep dark red color, mild tasting

Parris Island Cos Romaine Lettuce-crunchy sweet leaves, good texture

New Red Fire Leaf Lettuce- green at the base of the leaf and dark red at the ruffled leaf edge. Also said to be slow to bolt. ( I hope so.)

Mustard Salad Leaf Wasabina-light green serrated leaf with spicy flavor (This one is cold tolerant.)

Ann Lamb

We have almost 600 subscribers to our blog. We appreciate everyone who reads our blog and we care.  Dallas Garden Buzz writers love to study garden topics and we are happy to research the answers to your garden questions. Our horticultural agents will help us with anything we can’t answer. Ask away in our comments section, we are here for you.

 

 

 

 

 

 

 

 

 

Gardening With Grandma During The Pandemic

Two years ago when my granddaughter was 8, I gave her this gardening book for children purchased from an online used bookstore.

She loves to garden at my house and seems to find it empowering to trim the suckers off the photinia.  However, I didn’t get any feedback about the book.  

Earlier this year I was surprised to find that she had read the book from cover to cover and had been doing the seasonal activities from it all along.

 We can’t be together or garden for a while so I send pictures to her parents to share with her. 

She has enjoyed following the progress of this “bookshelf garden” that I keep in a sunny window. The leftovers of green onions, carrots, and radishes were planted and are now growing again.

Beverly’s bookshelf garden of repurposed kitchen scraps

I look forward to future in-person gardening projects with my grandaughter but until then I am thankful for this way of continuing our shared love of growing plants. This project has been a helpful tool for teaching propagation, the importance of recycling, and the joy of gardening.

Here is a link describing how children can make their own indoor edible gardens. 

 Gardening Activities-Kitchen Scrap Gardening

Beverly Allen
%d bloggers like this: