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Grazing Thru The Edible Landscape

The July Master Gardener meeting was a tasty success – a wonderful, informative speaker on our favorite topic – food!   …Well, to be more precise, the topic was about how to incorporate food plants into our landscapes.  Cheryl Beesley, a master gardener, horticulturalist, and landscape designer with an emphasis on edible landscapes was gracious, entertaining and educational.
Before the meeting and her talk, we gathered to graze in Raincatcher’s own edible landscape. Culinary creations from our own fruits, vegetables and herbs were offered and gobbled up.

Our culinary team showing off our tasty treats!

Through the garden gate – a glimpse of the landscape.

Starla with a photo-retrospective of our journey from old playground to new edible landscape.

Our guests enjoying the tasting; that’s the hugelkultur in the foreground.

Three of our planting scenes: our southern border lined with okra, our ‘rock garden’ with herbs, and the transformed swingset, now home to peppers and cucumbers.

Abbe sharing the chilled tomato-basil soup served in mini-tomato cups. Recipes coming!

Lisa with glazed lemon zucchini bread.

Lavender shortbread cookies – yum!

Passion fruit and tarragon truffles by Ana made with plants from our edible landscape.

Annette and Starla’s friend, Marsha Adams, enjoying a seat in the shade.

Cynthia Jones with our speaker, Cheryl Beesley and her husband, James.

Written by: The Edible Garden Team and Lisa Centala

Pictures by Starla Willis

What’s happening at Raincatcher’s?

Lazy days of summer? Not this group! Having just finished our Grazing in the Garden event, next up are two more marvelous learn and eat opportunities. Careful now, the food tickets sell quickly. Lecture is free and no reservations required.  Details below.

Goodness, Gracious, Grape Balls of Fire!

Raincatcher’s Garden of Midway Hills

Tuesday, July 24th-10am 

10:00am – 11:30am, Under the Shade Pavilion, North Garden

11001 Midway Road, Dallas

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

Growing grapes in Texas is easy to do. Learn the basic steps, and you’ll be ready to start your own grape orchard.

(Master Gardeners earn one-hour education credit)

Following Jeff’s short presentation join us for a special treat.

Toney Davrados, of Yiayia’s will demonstrate the art of making dolmas. Dolmas are thought of as a culinary legacy from the Ottoman Empire. You’ll be transported back to the 1700’s with the savory, flavorful taste of these delightful delicacies.

$10 per person, Limited seating

https://www.eventbrite.com/e/goodness-gracious-grape-balls-of-fire-tickets-48106230029

(Paid reservations required by Friday, July20th)

Menu

Dolmas

(Filled with sirloin, onion, rice, parsley and Toney’s special seasonings)

Watermelon and Radish Salad

Peach and Blueberry Parfaits featuring Yiayia’s Homemade Greek Yogurt

Mint-Infused Iced Tea

 

Fig Fest, Celebrating a Seasonal Delicacy

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

With their sweet taste and luscious texture, figs can be used in a variety of culinary dishes. From growing to harvest, we’ll give you the information needed to become a fig expert. Join us!

Tuesday, August 7th – 10:00am*

Hosted by Raincatcher’s Garden of Midway Hills * 11001 Midway Road

(Master Gardeners earn one-hour education credit)

Immediately following Jeff’s presentation, you are invited to join us for lunch.

$15 per person

Seating is limited to 48 guests and is by paid reservation only: http://www.eventbrite.com/e/fig-fest-tickets-48093118813

Menu

Figgy Focaccia and Grilled Figs with Thyme Honey

Fig, Arugula and Walnut Salad with Fresh Citrus Vinaigrette

Rosemary Flank Steak with Fig Salsa

Lemony Rice Pudding with Figs and Saba

Fig and Strawberry Tart topped with Fresh Fig Ice Cream

Fig Flavored Tea and Water

*Public Invited to both events!

Questions? Call the help desk- 214 904 3053 or drop us a line in the comment section.

 

 

Summertime!

Color wheel at The Raincatcher’s Garden

Bog sage

Annette, Gail, Kathy and others have turned the color wheel into a spectacular sight. If you haven’t taken time to enjoy the wonder of the north garden, take a walk through it and check out the color wheel (love the bog sage in the blues!), the tomatoes in our tomato trial, and the beautiful flowers in the pollinator garden.

Did you know we harvested 17 pounds of red potatoes and  35 pounds of potatoes June 5th?

Our orchard looks wonderful this year with Champanel grapes in abundance and thriving fruit trees, and those daylilies in the mixed border are blooming like crazy.

Champanel grapes,one of our peaches and harvested potatoes!

Lisa Centala

Pictures by Starla Willis

Bye-bye Parsley, Thanks for the Greens!

We pulled up our beautiful, gorgeous, healthy, vibrant parsley today.  Why would we do this to our stunning, laugh-at-freeze-and-drought plant?  Because we are creating a landscape, not just a garden, and one of the tenants of landscape design is repetition.  A standard front-yard landscape may have only three different types of plants, but they may be used over and over in different areas of the yard.  With an edible landscape, we usually want to eat more than three different types of plants, so we find ways to modify the rules of landscape design.

 In this case, our parsley was living in a low wooden bed underneath the old swingset. Along the length of the swingset are four other low wooden beds, and for this season, they’ve been planted with peppers – five peppers per bed.  Four beds of peppers with one bed half full of parsley looks, well, odd. So we removed the parsley, added five more peppers, and created repetition – and cohesion – under the swingset.

Don’t cry too much for the parsley, though.  Big, green, vibrant and fragrant, it went home with our volunteers to be made into tasty morsels.  Do you have some parsley in your yard or garden? (Or local grocery?) Consider using some to make:

  • pesto – substitute it for the basil
  • tabbouleh – a wonderful summertime salad made with bulgur
  • chimichurri with it – an  Argentinian sauce for grilled foods
  • fry up sprigs – your choice if you want to dip them in a light batter first
  • ravioli – chop it up, mix with some ricotta and egg, salt and pepper, and fill ravioli with it
  • toss it into your next omelet or frittata
  • vinaigrette (or make a green goddess dressing)
  • how about a cream of parsley soup?  or in a falafel?
  • add it in to your regular salad, potato salad, meatballs, you can stick some practically anywhere you want a little – or a lot – of green

One last note:  There are three cultivars of parsley – curly, flat-leaf, and root.  All are biennials in our temperate climate, and this was the second year for this parsley plant.  The cultivar we were growing was the curly variety. The root variety will create a nice, edible taproot you can eat raw like a carrot, or cook like a turnip.  Look to central and eastern European dishes to see it featured. Flat-leaf is more commonly listed in today’s Western recipes, but curly and flat leaf can be used interchangeably.  Middle Eastern recipes are more likely to use the curly variety. Most people think flat-leaf is more flavorful, but if you grow your own, you’ll see that there’s plenty of flavor in the curly variety as well.

So, bye-bye parsley, and bon appetit stomach!

Lisa Centala and Edible Landscape team

Save these dates June 26 and 28th. 

The Peach Fever lunch on June 26 is sold out but class is open!

 

Hugelkulturs and Tomatoes

This is a 4 minute video, taken in April, full of info about the origins and natural habits of tomatoes and the composition of a hugelkultur. Hugelkultur, pronounced Hoo-gul-culture, means hill culture or hill mound. Jeff Raska teaches us from our edible garden:

June update on tomatoes: It’s’s all in how you look at it.
We put leggy plants in late for our season, the hugelkultur soil is still very new (and we’re discovering that the angle of the hill is a bit steep in places). Add to that strong winds breaking the branches in some cases, and squirrels running around, breaking branches, digging, and harvesting the green fruit, and you don’t have a picture-perfect, ready for the cover of a glossy magazine hugelkultur.

Having said that, there are a couple of plants that seem to be thriving…

From The Edible Garden Team

Lisa Centala

Wonders of the Garden

Is it true that sometimes good things come in small packages? In this case, yes, except for me it was a box. Waiting on my doorstep was the package clearly marked ‘Please protect from freeze and extreme heat’. With the thermometer quickly climbing to the 100+ mark, heat was the main concern of this precious piece of cargo. Why all the fuss?

In March of this year our Raincatcher’s edible landscape team had just started to install the first green material for our newly redesigned garden. Converting the church’s abandoned children’s playground into a place of tranquility and sensual delight was a challenging task.

It had already been determined that one specific area, a 12’ square to be exact, would be anchored by a stately bay laurel. Surrounding it in grand Victorian style, would be those aromatic jewels of the garden, the fragrantly pleasurable scented geraniums.

Numerous trips to our local garden centers yielded a disappointingly small number, 4 chocolate scented and 8 nutmeg. Call, after call resulted in the same answer; “No”, we don’t have any old-fashioned rose scented geraniums this year. Finally, after one month of searching, the answer we had hoped for came from an internet supplier. “Yes”, we only have 8 left and this is the last of the crop. “I’ll take them”, was my immediate answer!

Carefully opening the box and sifting through layers of slightly dampened newspapers, my eye caught the tip of a jagged little leaf peaking through. And then, there they were in all their Victorian glory, 8 beautiful…happy and ready to be planted in our garden…’Old-Fashioned Rose’ Scented Geraniums. After a moment of delicately crushing and bruising the leaves, my head was filled with their heavenly scent. Yes, of course, it was worth the wait. And, we promise next month to share photos of their progress along with a few recipes using the leaves in some of our favorite baked goodies.  

Scented geraniums to be planted in the edible landscape at The Raincatcher’s Garden.

Note: If you happen to notice more than 8 plants, SURPRISE, I couldn’t resist the temptation when the lady from Georgia taking my order said that she also had 4 peach scented geraniums available. Rubbing their fuzzy little leaves in between my fingers, I caught the gentle scent of a fresh Texas peach. For me, it was a moment of pure summer bliss.

After a night at my house, our precious cargo will go to its new home; the Raincatcher’s Garden of Midway Hills. Please visit us at 11001 Midway Road. We’re in the garden every Tuesday from 9:00 – 12:00noon tending to our babies.

Linda Alexander

Two events coming up at Raincatcher’s:

Peach Fever-June 26

Edible Landscaping Lecture and nibbles from the edible  garden-June 28

May Harvest At The Raincatcher’s Garden

A wheelbarrow of leeks, onions, garlic. Bush beans are growing in raised bed behind the harvest and our mulch piles are in the upper right corner.

Blackberry Pickings; these will make delicious jelly or cobblers.

This is a view of our raised beds brimming with healthy veggie plants and bordered by grapevines. You can see Dorothy and Syann measuring tomatoes in Bed #1.

Ann Lamb

Why would you measure tomatoes plants and weigh harvest? 

Growing blackberries in Dallas

 

 

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