Gardening

Peas with Mint

Written on April 29, 2013 at 4:00 pm , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

During the late spring and early summer months there is no shortage of peas in my home and garden. This recipe is as easy to prepare as the spring pea is to harvest! Adding fresh chopped mint and a freshly squeezed lemon from one of my citrus shrubs growing in the greenhouse adds that extra punch my family loves.

Growing Tips: Peas are low maintenance and easy to grow but be sure to start them early in the spring because they can not take the summer heat.

Ingredients:

3 cups of chicken or beef broth

4 cups of fresh picked peas

¼ cup of chopped fresh mint

1 lemon to zest

Directions:

Bring broth to boil.

Carefully add peas to boiling broth and cook for 4-5 minutes.

Drain peas and toss with remaining ingredients.

Serve immediately

————————————————————————————————————————————————–

Bren Haas started her blogging ( http://www.bggarden.com) career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well. Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.

Categories: Gardening | Tags:
No Comments

Spinach Wraps (Fajita Recipe)

Written on April 29, 2013 at 3:00 pm , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

My teenagers just love these spinach wraps I make from scratch in under 15 minutes. Soft and packed with vitamins with spinach you can grow in your home garden and harvest in 2-3 weeks. This is a great way to sneak in those extra vitamins teenagers need.

Growing Tip: It is super important to me to fertilize my vegetables the all natural way. When growing spinach I’ve had healthy results using fish emulsion every two weeks. Be sure to harvest the spinach young when the leaves are only 2-3 inches tall.

Ingredients:

5 cups of chopped baby spinach

2 ½ cups of all purpose flour

1 teaspoon of salt

1 clove of fresh minced garlic

¼ cup of olive oil

Directions:

In large pan cook spinach in water stirring occasionally until the spinach is wilted and soft.

In a large pan or skillet over medium to medium-low heat, cook spinach in water about 5 minutes.

In a mixing bowl, combine flour, salt, garlic and oil.

Add the spinach mixture with remaining water from pan kneed in to flour mixture adding additional flour as needed.

Divide dough into 10 balls.

Add 1 tablespoon of olive oil to pre-heated skillet.

Roll out each ball into a 8” circle carefully adding to the hot skillet.

Cook each side 5-10 minutes or until lightly toasted.

Serve with your favorite fajita mix like grilled steak, red peppers, onion with crumbled Cotija cheese on top.

————————————————————————————————————————————————–

Categories: Gardening | Tags:
No Comments

Creamy Herb Bagel Spread

Written on April 29, 2013 at 1:00 pm , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

This spread is a favorite to make fresh and have on hand for break time in the early summer garden. Serve this creaming dip loaded with chive, basil, garlic and feta on a crunchy toasted bagel. I love serving this in my garden when someone unexpected stops by. Impressive and inspiring to pull fresh herbs to make up a delightful snack like the creamy herb spread.

Growing Tips:
What could be better then to step out of your kitchen onto the patio to harvest your very own fresh herbs for your favorite dishes? One of the first herbs to arrive in the spring garden each year is chive. Be sure to keep mulch away from the base of the chive plant to improve circulation and keep in mind the plant does not like competition so be sure to weed weekly. Chive can be cut and frozen to use throughout the late summer months.

Ingredients:

1/3 cup sour cream

½ cup of feta cheese crumbled

8 oz cream cheese

2 cloves of garlic, minced

1 tablespoon of chive

2 tablespoons of fresh basil, chopped

Directions:

Mix all ingredients with hand mixer on low. Refrigerate for at least 1 hour up to 1 week.

————————————————————————————————————————————————–

Categories: Gardening | Tags:
1 Comment

Radish, Peas and Green Salad

Written on April 29, 2013 at 12:00 pm , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

This salad will pair great with your favorite early summer menu. Surprisingly easy to make and filled with colorful vegetables you can sow the seeds and harvest in a few short weeks. My kids loved growing their own radishes and harvesting them in just a few short weeks to add to recipes like this one.

Growing Tip: Perfect filler for any garden during the spring and early summer season: sow radish seeds in between your slow growing vegetables. This vegatble is perfect for the new grower because it grows so quick and is instant gratification.

Ingredients:

1 cup fresh snow peas
10 small sliced radishes
2 cups of washed spinach leaves
2 cups of washed green romaine lettuce
½ cup of feta cheese
Fresh ground pepper

Dressing:

4 tablespoons of olive oil
4 tablespoons of honey
1 tablespoon of freshly squeezed lemon juice

Directions:

Steam snow peas to soften but not cook.
Prepare radishes by washing and slicing.
Prepare salad dressing by whisking together the ingredients listed. Place to side.
Place salad greens in salad bowl and drizzle with prepared dressing.
Top with sliced radishes, snow peas and feta cheese.

Fresh pepper to taste.

————————————————————————————————————————————————–

Categories: Gardening | Tags:
No Comments

Spring / Summer Veggie Melody

Written on April 29, 2013 at 10:00 am , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

Growing your own veggies in the spring and summer makes it easy to prepare quick meals so you can stay outdoors and enjoy your garden. This colorful Veggie Melody dish is one of my favorites because you can basically harvest and throw on the grill to compliment your favorite meat.

Growing Tip: When I was a kid you could always find yummy asparagus in the ditch down the country road we lived on. Fresh picked spears are way more tasty then those purchased in stores. This early veggie is rich in B vitamins, vitamin C, calcium, and iron. When growing your own asparagus in your home garden it takes a few years for the plant to get established.

Ingredients:

3 tablespoons olive oil
2 large peeled and cut into 1” pieces of yam
1 large peeled and sliced turnip
1 cup of baby carrots
1 bunch of asparagus cut into 1”pieces
2 cloves of garlic, minced
1 teaspoon of salt

Directions:

Prepare fresh veggies by washing and slicing.
Toss bowl with olive oil.
Add mix to favorite grill steamer adding garlic and salt before placing on 400*F grill.
Grill with lid shut for 30 minutes or until veggies are tender.

————————————————————————————————————————————————–

Categories: Gardening | Tags:
1 Comment

Strawberry and Rubarb Pie

Written on April 29, 2013 at 7:00 am , by BHG Guest Blogger

The following is a guest blog post from Bren Haas – blogger at BG Garden.

My mother-in-law use to have the most amazing rhubarb patch when I first met my husband just out the back door. She raised 13 kids in that home and I’m sure it was no mistake that this patch was located where it was being a beautiful leafy grower that can take just about anything kids can throw at it! The beautiful tall leaves of the plant with red stalks totally captivated me. I still remember my first slice of her rhubarb and strawberry pie and was thrilled to able to bake my own as a newly wed. Today I enjoy growing my own strawberries and rhubarb in the spring and early summer months here in Ohio and have made this recipe one of my family’s favorite anytime of the year.

Growing Tip: There are many different varieties of strawberries available today that allow most anyone to grow their own berries. Try growing berries in raised beds or containers because the plant does not like to sit in water. I recommend growing containers I recommend Sequoia strawberry plants because they are easy growing and the yield is large!

Ingredients

Crust:

3 cups all-purpose flour
2 sticks of unsalted butter (cold)
2 teaspoon salt
3 teaspoon sugar
8-10 tablespoons of ice water

Directions (for crust)

Add flour, sugar and salt in a food processor pulsing to mix.
Slice cold butter into 1” pieces adding to processor and pulse about 10 times. The ingredients should be clumpy and not too dry.
Add ice water slowly, pulsing until mixture. The mix should be clumped together and stick but not too wet. If the mixture is not holding together you will have to add more water.
Add a dusting of flour to a clean surface.
Divide dough ball in half.
Roll dough into circle shape to fit your 9” pie pan.
Be careful not to over kneed the dough or it will make the crust tough. You should have clumps of butter in the dough which will make the baked crust flaky.
Wrap each rolled out dough circle in a plastic wrap and refrigerate for 1 hour.

Pie Filling

Ingredients:

3 cups chopped fresh red rhubarb
3 cups de-stemmed and cut strawberries
2 cups sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water

Directions for Filling:

Mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon and vanilla.
Remove dough from refrigerator and carefully fit in 9” pie plate.
Pour filling into the crust filled pie plate.
Roll out the second dough and top the filled pie plate.
Pinch top and bottom of dough rounds firmly together trimming excess dough with kitchen shears.
Be sure to score (cut a few holes) in the top of the pie so steam from the cooking pie can escape.
Bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 50 minutes, or until the filling starts bubbling.
Cool before serving

————————————————————————————————————————————————–

Categories: Gardening | Tags:
1 Comment