Posted on January 16, 2015 by Rose Marie
8 cups mixed red & green cabbage, sliced
5 green onions(scallions sliced
5 fresh radishes, sliced
½ pound jicama julienned
1 crisp apple, quartered & sliced
parsley, rinsed and coarsely chopped
1/3 cup dried cranberries
parsley ¼ cup chopped
juice of one lemon
teaspoon fennel seed
Natural yogurt 1 cup
2 tablespoons olive or nut oil
salt or honey as needed
The post-Thanksgiving festivities have ended and time to think about the best foods we can eat. A refreshing salad is the center an evening meal. These vegetables are full of vitamins and also rich in prebiotics from jicama and probiotics from yogurt and the optional touch of honey. Both prebiotics and probiotics play roles in our health. To greatly simplify in this draft Prebiotics are non-absorbable vegetables that feed probiotic bacteria and I think of them as forming a scaffolding for the growth of beneficial probiotics. Probiotics are the good bacteria that maintain a healthy digestive system. In any event this salad or one like is good for us all. Make substitutions, maybe add a few nuts, switch out dried cranberries for raisins, pears or oranges for apples but keep the jicama and yogurt.
Filed under: Uncategorized | Tagged: jicama, Natural yogurt, parsley | Leave a comment »
Posted on March 31, 2014 by Rose Marie
Fruit fools are old fashioned desserts made from on a handful of ingredients. As a gardener with a freezer I have food in the freezer to use before the bounty of summer is upon us. I’ve always thought recipes for fruit fool’s were too rich and have passed them by. In anticipation of April Fool’s Day and wanting an unbaked dessert with blueberries this seemed doable. I doubled the blue berries, replaced half the whipping cream with yogurt, cut the sugar to two tablespoons and added two tablespoons of Greek rose preserves. Another time I’ll try orange marmalade.
Recipe for 4
2 cups frozen Blueberries 1/2 cup heavy whipping cream 2 tablespoons sugar 1/2 cup yogurt
2 tablespoons rose petal preserves
Select four glass containers for your dessert dishes. Coarsely chop frozen berries in a food processor and set aside a few whole berries to use as a topping. Whip cream in a cold mixing bowel and stir in sugar. Add preserves to yogurt. To setup this dessert alternate spoonfuls of berries, yogurt and whipped cream into each glass until all ingredients are used. Lightly run a table knife lightly through each dessert serving.
Filed under: Blogroll, Food, herb recipes, Uncategorized | Tagged: April Fools's Recipe, Blueberry dessert, Blueberry recipe | Leave a comment »
Posted on March 20, 2014 by Rose Marie
First Day of Spring. Here it was beautiful and sunny though once again rain was predicted. I was out pulling dandelions today and remembered how much we love a dandelion bud omelet. Here’s my recipe from Basic Herb cookery. They remind me of artichokes.
½ cup dandelion buds
1 tablespoon butter
1 tablespoon chives, chopped
4 eggs, lightly beaten
Salt and pepper to taste
Heat a 9-12” non-stick skillet on medium high. Saute rinsed and drained dandelion buds in butter until softened. Pour beaten eggs over buds and sprinkle choves over the eggs. Use a spatula to gently lift eggs in pan and let uncooked eggsrun under cooked portion. When bottom is golden and eggs have set on the outer edges, fold in half. Remove from heat and let firm up for about 30 seconds before serving.Two or three tablespoons Swiss or freshly shredded Parmesan cheese adds to the flavor.
Today I used a full cup of young buds and 6 eggs for three people. Our daughter gave us truffle salt so sprinkled that on…delicious, and with a bit of parmesan quite a delicious dinner. Garnished with a few blossoms and substituted fresh green onions for chives.
When pulling the dandelions I was struck by how many slugs were hanging around though I wasn’t seeing damaged buds, they obviously had been eating petals.
Filed under: Food, garden, Gardening, Recipes, Uncategorized | Tagged: dandelions, omelets, spring food | 5 Comments »
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 »