Gardening & recipes

[Vanessa]

Hi everyone. I just returned from my garden and thought it might be a good idea to share what you are planing, recipes you will be making with your homegrown veggies, any new varieties of lets say tomatoes that might enhance a salsa.
I cannot wait for the basil to be ready. I make different pestos and freeze, same with chunky tomato sauce (C lIght's), peppers can be stuffed, enjoyed in stir frys or made into pepper pesto.....I am looking fwd to gardden 2000.Let me know your garden is coming along and what delicious ideas you have for your hard labor veggies or herbs/

[lindrusso]

Vanessa,

How funny that you posted this! I was going to post something very similar!!

Unfortunately my small garden (cucumbers, peppers, tomatoes, beans, assorted herbs) is not coming along very well. Last year it was the bunnies. They were very sadistic - what they didn't actually devour, they trampled and ruined! This year I have a fence, but now some sort of insect is eating all the greens! I think it's pillbugs which have increased in number due to my using a winter mulch. I never see bugs on the plants during the day, but have witnessed some pillbugs on things at night. Oh well, maybe next year I can figure it all out! I'd rather not have the winter mulch and risk losing a few plants than to lose most plants due to too many bugs!

Anyway, I could go on and on about garden frustrations (there are many more!!!), but here's a great recipe that uses two crops people often get an abundance of (and I'm envious of anyone who has an abundance of ANYTHING!).

Just cut down on the olive oil if you want to keep it low-fat.

TOMATO-ZUCCHINI GRATIN
Serves 6.

3 medium zucchini, thinly sliced
4 medium ripe tomatoes, peeled and thinly sliced
3/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

1. Mix together the Parmesan cheese, garlic, thyme, salt, and pepperl.

2. Arrange half the zucchini slices in bottom of an ungreased 8-inch square baking dish; top with half the tomato slices. Sprinkle with 1/4 cup Parmesan cheese mixture. Repeat, ending with the cheese mixture. Drizzle olive oil over the top. Bake at 400 degrees for 20 to 25 minutes. Serve with a slotted spoon.

[lorilei]

Amen to Vanessa and pesto!!

I live in an apartment with a balcony that I fill with as many veggies and herbs as I can. This year I have a "Sweet 100" cherry tomato plant, a patio tomato, an eggplant, a purple pepper plant, 6 "mounds" of Spicy Globe basil, oregano and rosemary.

I make a delicious lowfat version of pesto by substituting chicken or veggie broth for most of the olive oil. Here's a rough recipe:

Lori's lowfat pesto

1/4 cup olive oil
1/2 cup good broth/stock
2 cups or so basil
4-5 cloves garlic (or to taste)
1/4 cup pinenuts
1/2 cup parmesan or romano cheese


Place basil, garlic and oil in blender and pulse until blended and uniform. Add stock until the pesto reaches a good consistency (you can make it thicker or thinner depending on your use). Add pinenuts and pulse until roughly chopped. I usually stir in the cheese separately when I'm done. Ta-da. Pesto.

http://www.cookinglight.com/bbs/smile.gif Add to pasta with lots of fresh garden veggies! Spread on pitas with tomatoes and provolone for a yummy sandwich! Use in place of sauce on a homeade pizza!

[This message has been edited by lorilei (edited 06-21-2000).]

[Vanessa]

Loreli
Thanks. I freeze my basil pesto (actually all my pestos) in small freezer bags. A hint only use the parmessan cheese when serving. By omiting cheese in pesto that is going to the freezer it last.
Try cilantro pesto is awsome for Mexican food!
I will try your recipe as soon as my basil is ready. With strange weather (cold/hot) garden is a bit behind schedule!

[lorilei]

oh my! -- I forgot the cheese!!
As I was looking at that recipe, it just didn't look right -- and then you mentioned the parmesan! Thanx for jogging my memory... I'll add it to the recipe now.

And with regard to a slow garden from strange weather -- yes, yes. I know what you mean. I was fortunate enough to have purchased my basil from an herb fair, and it was off to a fairly good start already. So, I have full grown plants sitting in my windowbox... and it's just heaven. http://www.cookinglight.com/bbs/smile.gif Rest assured yours will catch up soon!!

[This message has been edited by lorilei (edited 06-21-2000).]

[Nanci]

Every year I have planted window boxes with flowers and some large pots with herbs. This year I planted a few huge pots with tomatoes (one yellow, one red) peppers( one jalepano, one green and one red) plus my usual basil, thyme, oregano and parsley. We have had so much rain in the midwest that everything is huge.

I also planted two window boxes with Boston lettuce. I spread seed evenly and now have a thick carpet of lettuce. Any suggestions . . . do I let it grow or start picking?

Here's a great Salsa Recipe -- I always cut the salt in half and only use 2 jalapenos.

* Exported from MasterCook *

Pedro's Salsa

Recipe By :Pedro
Serving Size : 8 Preparation Time :1:00
Categories : Appetizers Mexican
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each ripe tomato -- firm (not Roma)
1 medium onion -- browned and drained
4 each green onions
1/3 bunch fresh cilantro
3 each jalapeno peppers
4 tablespoons salt

1. Cut 1/4 inch thick patties perpendicular to the tomato's core. Cross cut tomatoes into 1/4" cubes. Put all tomato cubes in a large bowl.
2. Cube the brown onion into 1/4" cubes the same as the tomatoes. Put all the onion on top of the tomatoes in the bowl.
3. Clean and remove the roots from the green onions. Cut the green onions into 1/4" thick pieces from the bulb tot he greens, including the greens. Put all the green onions on top of the brown onions in the bowl.
4. Clean and cut off the roots and 1/2 the stalk from the cilantro. Mince medium fine, 1/4". Put all the cilantro on top of the green onions in the bowl.
5. Clean the jalapeno peppers and remove the "handle". Put the whole pepper in a blender, cover with water, and add the salt. The number of peppers and amount of salt is "to taste". Blend this until watery.
6. Pour the jalapeno and salt solution on top of the bowl of vegetables and toss like a salad, then chill.


- - - - - - - - - - - - - - - - - - -

Per serving: 22 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3205mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[lorilei]

Hey Vanessa --

You said you freeze your pesto in small freezer bags... and how long do they keep?

I've always been interested in doing that, but haven't ever tried it.

[bookworm]

I'm still using my frozen basil from last year. I also have frozen red bell peppers that I boiled, peeled and froze, I use them in my pimento cheese. Unfortunately I recently moved into an apartment and have downsized from a wonderful garden to just tomatoes, peppers and parsley. Luckily I froze enough last year to enjoy now.
I miss the gardening but I don't miss the bugs.

[Mamasue]

Hi,

My mom makes pesto every year with the over bundance from neighbors. She scoops the pesto into ice cub trays, fast freezes them and empties the cubes into a ziplock bag. This way she has a small amount of pesto to use when she needs it.

[Micki]

My Basil is going on it's fourth year. My Rosemary is five years old as is my Tarragon, Mint, and Lemon and French Thyme. here in Central Florida we have a lot of bizarre weather to deal with. I planted tomatoes and they were coming along nicely but some critter keeps stealing them before they ripen. Isuspect a racoon. I tried a trick I read about and put a rubber snake in the tomato cage and it worked for a couple of weeks, but the lure of a nice big green tomato was too great and the critters took it. I am also trying to grow okra, harvesteed all of one so far. I also planted zucchini, rotted on the vine. My Eggplant and cucumbers sem to be thriving, of course our rains have started now so they may also rot in the ground.

I guess the trick to Florida gardening is to plant early, March or April, and harvest around June at the latest. And to find a really scary looking snake scarecrow to scare off the racoons, armadillos, squirells, or whatever it is that is tealing my 'maters!

Oh, as a final thought, someone told me that planting garlic around the tomatoes works, anyone know anything about that?

[lorilei]

Micki - I don't know anything about planting garlic around tomatoes to ward off critters, but it is a good companion plant for tomatoes in general.

However, you might also try peeling the labels off of empty glass jugs (juice jugs or other larger types) and filling them with water. Then set the jugs in the garden around the tomato plants. This works for some night critters, as they do not like the reflections created by the sun/moon in the water jugs.
We did it growing up to keep critters out of the garden, and it seemed to work.

[Deanna]

Although I have not read every message in this thread, I thought I'd make a suggestion for all you gardeners..."The Victory Garden Cookbook" by Marian Morash.

Not only does she offer recipes for every vegetable grown in the USA, it is a virtual Encyclopedia with gardening tips and suggestions. Includes more than 800 recipes!

This is one of my all-time favorite cookbooks.

[Susann]

I had to smile when I saw this topic. This year, I decided I was going to attempt to garden. I decided to begin with tomatoes, peppers, and several herbs. Anyway, apparently, I did something wrong with my tomato plant ( I think it is not getting enough sun) because it is really tall. But it only had 1 tomato growing from it! I was DETERMINED to get that tomato to grow and enjoy it. Two days ago, I happened to glance outside, only to see a squirrel enjoying a nice dinner of the one lone tomato. I told my husband that I felt like Charlie Brown when Lucie would snatch the football out from under him!!!!!

[Vanessa]

Lorilei
I scoop the pesto in little sandwich or frrezer bags lay flat (push air out . Roll into bigger freezer bag (then they are all in 1 bag in the freezer (don't loose them like that).They last a yr or so.
About peppers I chop mine and bag them to use in rices, picadillos (meat fillings)I tried freezing shredded zucchini last yr just as experiment (late in Sept) to see if they work in soups. Will let you know. (great zucchini chowder).
Thanks for your postings...keep them coming. A great gardening season to all
About the lettuce use it now before it bolts

[Beth]

Susann, I've tried to reply 3 times now, hope this one works. If your tall tomato plant is lush and full, probably too much nitrogen in the soil or too much feeding with a high nitrogen fertilizer. If the plant is thin and lanky, too little sun or not enough nutrients most likely.

This is a picante sauce recipe I got from a coworker years ago and have refined along the way. It has great, rich flavor and is a great way to use up any kind of tomatoes, even the excess cherry type, if you can stand peeling them or don't mind peels in the sauce. Make peeling easier by dipping the tomatoes in boiling water.


* Exported from MasterCook *

Canned Picante Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups fresh tomatoes -- peeled and chopped
1 large onion -- chopped
3 cloves fresh garlic -- minced
1/2 cup vinegar
2 fresh jalepeno peppers -- minced
2 fresh anaheim peppers -- minced
2 teaspoons salt
2 teaspoons sugar
2 Tablespoons chili powder
cilantro or parsley (optional)

Combine all ingredients in Dutch oven. Cook over medium heat until you reach the desired consistency, about 45-60 minutes. Cooking longer will break down the tomatoes and thin the sauce.

Ladle into sterilized 1 pint canning jars. Fill to bottom ring (about 1/2 inch head space). Wipe rims and seal.

Process in boiling water bath for 20 minutes. Remove and cool on a wire rack.

If you're really lucky, you'll only get 5-1/2 pints and have to eat the 1/2. You can mix the margaritas while the other jars process.

Yield:
"6 pints"

- - - - - - - - - - - - - - - - - - -

Per serving: 530 Calories (kcal); 9g Total Fat; (12% calories from fat); 19g Protein; 120g Carbohydrate; 0mg Cholesterol; 4584mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 18 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Susann]

Thanks Beth! The plant was very thin and lanky-I am definitely thinking not enough sun. Oh, well-it was a learning experience.

[Pat]

Bookworm, how do you prepare your Basil to freeze it? This year is my first year to grow herbs. Can you freeze any others successfully?

[Susann]

Beth, I am in Atlanta. Do you think if I try again in a different area with another plant it might work? I am TOTALLY willing to try again! I am growing them on my patio, so any suggestions for what kind I should try?

Yipppeee-another trip to the nursery for me!!!!!

Thanks for helping, Beth.

[Vanessa]

Susan you are in zone 7
Monthly To-Do's
ZONE 7
JUNE


Replace mulch and aerate soil in permanent potted gardens
Remove spent flowers from spring annuals to stretch the blooming season
Plant fall-blooming perennials now
Prune once-blooming roses after they've flowered this month
Trim back vines (spring-blooming clematis and wisteria) after they bloom
Begin feeding vegetable plants as they start to flower
Continue to spray peach and apple trees to control fungal diseases
Plant balled-and-burlapped and container shrubs and trees
Lightly prune tips of blackberries and pinch flowers off young grapevines to form and train growth of new canes
Set out seedlings of warm-weather vegetables and annuals
Sow seeds of heat-loving vegetables (squash, pumpkins, melons) directly into the ground
Continue to fertilize roses and treat with fungicide as needed

I still think if you find some plants (bigger size) ones you will be able to have garden 2000. Just in case I put here June gardening to do. TRy going to Rebeccasgarden lots of info there...

[Vanessa]

Pat there is a great method to preserve herbs. You will use your refrigerator to "dry". Place leaves in a container one layer and keep uncovered and undisturbed for 2 weeks. It will be brittle and ready to keep in zip lock bags. Basil dries great this way.
About preparing basil to freeze I use my basil in pesto (& tomato sauce). You can freeze some herbs like chives just by placing in freezer (bags) I tried sage and it turned out well. A dehydrator also works well. Or bunch them upside down ( I tie mine to a nail on the fireplace)

[Vanessa]

Hi Susan
I don't know in what gardening zone you are but there is still time for you to try again and enjoy your tomatoes by Fall. Also at this time nurseries Big K etc have the big plants half price .....don't give up...try again :) it is still not too late....

[Beth]

Susann, I'm in Texas, and my husband and I are talking about pulling out some of our tired tomatoes and cukes and having a second crop. I have had tomatoes into November or Dec, and varieties like Early Girl are 45-60 days, I think, so you easily have time. The one issue you could have is high heat causing tomatoes not to set fruit. There are some varieties that are more heat tolerant too, and they might be your best bet for planting right now. Go for it.

[CATHIEA]

I am also an urban gardener. I grow tomatoes, eggplant (2 kinds), green, red, and hot peppers, broccoli, cauliflower, brussel sprouts, pole beans, Italian beans, cukes, cantalope, lettuce, spinach, basil, oregano, thyme, rosemary, savory, cilantro, curry, tarragon, lavender, dill, carrots. I think that's it. Whoops, almost forgot, because of squash borers I had to plant my zucchini and yellow squash in whiskey barrels this year, so they are not in my veggie garden.

Favorite dishes: Ratatouille, Minestrone, Pestos (I freeze on a cookie sheet in 1 tbl sizes, then bag for later use), Grilled Eggplant, Stuffed peppers, Veggie stir fry over rice, tomato and buffalo mozzerella salad, tomato and green bean salad.

Oh my gosh. It will be next month until I can to all of this since I live in Wisconsin and couldn't do gardening until pretty late this year. I CAN"T WAIT!!!

CathieA

[lorilei]

Cathie - I'm also in Wisconsin. And I'm an apartment dweller, so I grow my veggies in containers on our porch.

I lucked out and started my "garden" in early May when we had that stroke of warm weather. So, I have tomatoes on my tomato plants already and a good start on everything else.

Good luck -- let's hope this turns out to be a nice long gardening season http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Cathie How do you protect your perennials in your garden? Last yr I covered my herbs with lots of leaves Tarragon, sage, chives and lovage returned but not my rosemary....Did yur survived?

[CATHIEA]

I have a friend who is a master gardener here in Wisconsin, and she recommended wild garlic to deter chipmunks. I grow garlic and haven't noticed any critter deterrence, but I fence my garden, so only the really SERIOUS critter visits me. I've found that fox/coyote urine works (you buy in garden supply store, soak cotton balls and place in small pill bottles with perforated tops, hang bottles around garden.) I generally like to use the least chemical alternative for any critter/bug.
CathieA

[CATHIEA]

Vanessa- I've never had much luck with Rosemary returning- even after our unsually mild winter last year. My sage is 10 years old, as are my oregano and chives! Tarragon and thyme plants have looked dead, but come back. I replanted rosemary this year so it is against a wall, I hope this gives it more protection! I know, it only costs 89 cents for a plant at Stein's, but that's not the point, is it? I have a friend who brings her Rosemary indoors and keeps it going that way. I have a cat who ate my rosemary the year I tried that! My green thumb is strickly an outdoor thumb, I guess.
CathieA, who just realized replies are in date/time order and will therefore, stop behaving in posts as if if her reply was following the post of the individual she is trying to communicate with. WHEW.

[Beth]

Wow, you guys in Wisconsin are still waiting on tomatoes, and ours are starting to look burned up. I'm not sure they are still setting any fruit, so we're thinking about a second crop in a bit. My rosemary is a perennial here (TX). But I can't get a tulip to grow here for anything.

[This message has been edited by Beth (edited 06-28-2000).]

[CATHIEA]

Reply to Beth PLUS recipe.

Beth- Have you tried indoor tulips? I think Garden.Com sells started tulips, daffs, hyacyth, etc. in pots around Jan/Feb?

As to seasonal differences- The Downtown Farmer's Market doesn't open until next week. I was in Arkansas last week (a 13 1/2 hour drive from my home) and was AMAZED to see tomatoes, peaches, corn and zucchini and yellow squash and watermelons at a Farmer's Market. I have tomatoes, peppers and eggplants, setting on my plants right now, but because I didn't get going until May, I don't think anything will be ripe until mid-late July at earliest. Melons, cukes, squash don't even have flowers yet! Broccoli heads are barely visible. As for beans, sigh, we had LOTS of rain in May and early June and they never came up, so I dug them up and replanted last weekend. At least the lettuce and spinach came up well, so we've been enjoying salads. Herbs are also really bushy and I've been using them for cooking.

Here is a green bean recipe from 93 or 94 CL that I look forward to making:

Green Bean Provencale
1 lb fresh green beans
12 small cherry tomatoes
1/4 c chopped purple onion
1 Tbl ripe olives
1 Tbl grated parmesan
1/4 tsp dried whole thyme
1/4 tsp pepper
2 tbl water
1 tbl white wine vinegar
1 clove garlic, minced
1 tbl olive oil

Wash and trim beans. Cut into 1 1/2 inch pieces. Steam 5 minutes until crisp tender. Drain and plunge into cold water; drain again.
Combine beans, tomatoes, onions and olives in a medium bowl. Toss gently and set aside.
Combine cheese and next 5 ingredients in small bowl. Add oil, stirring until well blended. Pour over vegetables; tossing gently to coat. Serve at room temperature.
8 servings, 42 calories in 3/4 cup serving.

[Beth]

Cathiea -- I tried tulips, refrigerating them for weeks before planting. Had them in CA okay, but between the weather and the critters, not up to it now. Will try again another year. Thanks for the green bean recipe.