Posted on December 1, 2013 by Rose Marie
Winter gardens are often brimming with kale sweetened from a few frosty days. There are many ways to serve this hyper nutritious vegetable. Young tender kale needs no special preparation other than removing stems thicker than a pencil. Over mature kale can be tough if the leaf veins are over developed. If so, remove the stem and most obvious veins, chop the kale and parboil six minutes. Strain, and braise in skillet following the recipe below. Parboiling is a traditional Mediterranean method and your kale will be more tender and milder in flavor.
1 1/2 lbs kale, prepared following above directions
2 tablespoons olive oil
1 medium onion, peeled and chopped
1/2 teaspoon crushed red pepper flakes, to taste or 1 teaspoon Siracha sauce (optional)
2 garlic cloves, minced or pressed
Salt and pepper to taste
2 tablespoons white balsamic or cider vinegar
2 tart firm apples sliced vertically into ½” thick pieces Remove core but don’t peel
Take a large skillet fitted with a lid and place on medium high heat; Add oil, and chopped onion and sauté until translucent. Now add coarsely chopped or parboiled kale and garlic. Cook ten minutes or until tender. Toss in a handful of dried cranberries, a touch of hot sauce and salt and turn with spatula. When kale is cooked add slender vertical slices of two unpeeled tart apples, Cover, let sit ten minutes and it’s ready to serve. The objective is to have tender kale and semi cooked apples.
Filed under: gardens, Recipes, Thanks Giving Recipe, Uncategorized | Tagged: kale recipe | Leave a Comment »
Posted on November 24, 2013 by Rose Marie
All of us at Nichols Garden Nursery wish you a happy Thanksgiving. Among several of our favorite recipes for Thanksgiving dinner are those which include foods specific to the Western Hemisphere prior to Columbus. Hope you’ll find useful recipes and menu ideas. Also if you are looking for recipes for yacon we have developed several to offer. This plant of the Andes, our best selling plant, produces heavy yields of crunchy sweet tubers. They make a great low calorie snack, peeled, sliced, and sprinkled with a few drops of lime juice and a touch of salt.
Every Thanksgiving I set myself a little challenge of preparing foods of the Western Hemisphere for this quintessential US holiday. What I’ve learned is only a few of the foods we associate with this celebration actually originated in the US, cranberries, pecans, sunflowers and of course turkeys. Corn, squash, potatoes, chocolate, etc. all made their way north from Central and South American. But then we’ve always been a mixed lot so why not our foodstuffs.
Here in Oregon it feels like winter. It’s wet and windy. Stay cozy.
Here are recipe links featuring foods of the Americas. All of these are on the Gardeners Pantry.
Filed under: Achoca (Achocha), Thanksgiving Dinner, Thanksgiving Recipe, Thanksgiving Recipes, yacon, Yacon recipes | Leave a Comment »
Posted on July 11, 2013 by Rose Marie
Started to pull a groundsel plant from an Oca bed and realized Cinnabar Moth larvae were actively defoliating it. Cinnabar moths, native to Western Europe, were introduced to Western Oregon some thirty years ago to control Tansy Ragwort, Senecio jacobaea and G alternate food source for moth larvae. Tansy ragwort is exceptionally vigorous, non native and will edge in and cover a pasture. The abundance of toxic alkaloids in ragwort can cause fatal liver damage in both cattle and horses. I’m leaving this weed in my garden to nourish these beneficial larvae but will clip off flowers and seed heads. The drama of nature plays out in the garden.
Filed under: salad, Tomato | Tagged: garden beneficials | 1 Comment »
Posted on July 9, 2013 by Rose Marie
If summer demands fresh salsa and tomatoes aren’t ripe consider plums or other fruits as a base. Here in the Pacific Northwest a good plum tree will easily produce a bushel or two of fruit every year. This recipe has a touch of SE Asia to it but if you want a savory Mexican touch, hold the mint, cucumber, and fish sauce. Spice it up a bit with chipotle pepper, and 1/2 teaspoon mild chile powder and possibly some minced garlic. This “free form”salsa is good in a burrito, over veggies and rice, with chicken breast, fish or meat.
2 cups chopped fresh plums (not overly ripe)
2/3 cup Walla Walla Sweet or other mild onion
½ cup diced cucumber (include no seeds)
2 minced Jalapeno peppers, seeds and removed
4 tablespoons lime juice
3 tablespoons minced cilantro
2 tablespoons minced Vietnamese or other mint
1 tablespoon Nuoc Mam fish sauce or salt to taste
Filed under: Uncategorized | 1 Comment »
Posted on April 22, 2013 by Rose Marie
Today is Earth Day and a time we think about our beautiful earth and what we can do to help and maintain it. Of course as gardeners and readers, the simple act of sowing seeds or planting is a benefit. Because I’m preparing a talk for our local museum about the gardening and seed production heritage of Western Oregon, I’ve been giving some thought about “knowing our place”. Know your place is usually a negative disciplinary phrase. But let’s reassess this and do what we can to better know the place where we live and how it relates to the food production, beauty, preservation and history of our earth. By knowing the tremendous value of seed crops here in the Willamette Valley I’m very afraid of canola seed being planted on or near fields where it can cross-pollinate or the dropped seeds will contaminate the soil for future crops. The better we know our place the more able we are to understand and speak out the occasional big issue that does appear. I will continue to express this concern along with hundreds of farmers and gardeners and hope it will make a difference. Know your place! ~ Rose Marie
For suggestions on food gardening and Earth Day click on the image below and read this Huffington Post piece to which I happily contributed.
Filed under: Earth Day, garden, Gardening, gardens, Greetings From The Garden, Uncategorized | 2 Comments »
Posted on April 5, 2013 by Rose Marie
My friend, Linda Ziedrich, has posted a richly informative article on Water Kefir “Tibicos”. I’ve been making this on and off and especially enjoy a refreshing probiotic-rich glass in warmer months. Linda, author of my much used “Joy of Pickling” has researched water kefir and brings forth information new to me. This is just like sharing seeds or plants with someone and having them return with a few new tricks on how to grow these plants. I do recall my morning of three showers, first when I got up, then opening my very fizzy water kefir and having it pour over my hair and all and then the cleanup.
To read this article click on http:agardenerstable.com on my blogroll to your right.
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