Horticultural Terms is where we introduce a unique word related to horticulture. Did you know the word horticulture is derived from the Latin hortus, “garden,” and colere, “to cultivate.” Let's take a look at this quarters term. 

Bacciferous: [bak-sif-er-us] adjective Botany. Bearing or producing berries

This is certainly a fun word to know and say. What makes this word most interesting is understanding how the term berry is defined in the world of Botany. A berry is a rounded, juicy pulpy fruit that develops directly from the ovary of a flower. While it often has seeds (edible), it does not have a pit. If it has a pit, it is a drupe, a horticultural term that was recently featured in this Blog.

photos courtesy of Pixabay

Strictly speaking, everyday language misuses the word berry. True berries include blueberries, bananas, watermelons, citrus, grapes, cucumbers and pumpkins, pyracantha, and beautyberries (and many more). Wrap your head around this: strawberries, raspberries, boysenberries, and blackberries are not berries at all. They develop from a completely different part of the flowering plant and are considered accessory fruits or aggregate fruits. There's always another word to learn. Maybe next quarter I'll dive into those words to properly speak the language of plant science.

photos courtesy of Pixabay

PERENNIAL: Rudbeckia fulgida var. sullivantii 'Goldsturm' This black-eyed Susan cultivar has ample pest and disease resistance, and an extra-long blooming time. Hence it is easy to see why this cultivar won the Perennial Plant Association's Plant of the Year Award in 1999. It has long stems so it works well as a cut flower. It is one of many black-eyed Susan cultivars that are all great perennials to grow. Rudbeckia hirta and Rudbeckia subtomentosa have additional cultivars in a variety of colors see: https://gardenerspath.com/plants/flowers/best-black-eyed-susan-varieties/ . For another review of cultivars see: https://www.homestratosphee.com/types-of-black-eyed-susans/ .

There's no denying that black-eyed Susan cultivars are beautiful and in addition are drought-resistant, hardy, long-blooming, good at self-seeding, deer resistant, and butterfly-attracting. They do best in full sun but can handle light shade. They are good in your border or containers. Most are in the 2-3 foot tall category and perhaps 1-2 feet wide, but there are some that can grow to a height of 6 ft. Color and petal size can vary though most have yellow petals or bicolor petals, but there are also red and burgundy ones and the centers can be brown, green or black. The number of varieties that can be grown is awesome.

Black-eyed Susan (Rudbeckia fulgida ‘Goldstorm’) will brighten up your garden bed (photo by author)

VINE: Thompson seedless grape (Vitus vinifera). This grape is one of the first seedless grapes and is still number one in grape vine sales. It originated in Turkey and was known as Sultanina in Asia Minor. The cultivar was among a group of cuttings bought from a nursery in New York in 1878 and planted by William Thompson of Marysville, California. Thompson propagated the cuttings and gave a number of them to his neighbor, John Onstott of Yuba City. Onstott realized the commercial potential of the cultivar and achieved great success with it. In 1892 he shipped over two million cuttings and rootings of Thompson Seedless to growers throughout the state and most went to the San Joaquin Valley where it has been grown for fresh and raisin markets for years.

It can also be grown as an ornamental on an arbor or wall for shade. The vines should be cane pruned to four or five canes with 15 buds on each cane to produce a good crop. The grapes are light green in color and are sweet with a mild flavor and can be eaten fresh or dried as raisins. It ripens in mid-August. Most commercially sold raisins are from this variety. When growing, be sure to thin each bunch by clipping off the pendulous tip which gives the remaining grapes more room and air space to lessen fungal infections and promote larger grapes. It is an excellent choice for the Central Valley as it thrives on heat. Deep moderately fertile soil and full sun work best for this plant. It is self-pollinating.

Thompson seedless grapes (Photo courtesy of UC Davis Foundation Plant Services)

TREE: Santa Rosa plum (Prunus salicina). For the home orchard, this is a good tree to have and the plums are delicious. A dwarf tree is best as it requires less pruning to keep it short. At my old homestead I had a standard tree that was 25 feet tall and required an orchard ladder to prune it and to pick the fruit. The tree is a Japanese plum variety that does best with a pollinator variety although it will produce fruit without a pollinator. It is an excellent pollinator of other plums. Another advantage of Santa Rosas is that they will mature in three to five years, whereas average plum trees take four to six years to bear fruit. This plum was developed by Luther Burbank who was based in Santa Rosa, hence the name. He introduced this variety in 1906, so it has been a very popular fruit tree for over 100 years. It produces plums mostly on new wood so winter pruning to renew growth is important. Bare root season starts in December and is a good time to purchase and plant a Santa Rosa plum and a Thompson seedless grape.

Santa Rosa plums are great for jam and fresh eating (photo by author)

Well, it's that time of year when we say goodbye to the salads of summer. As the days shorten and cool, we crave the comforts of fall. Fall casseroles take a leading role in providing a family meal that is both warm and fulfilling. Casseroles can highlight seasonal fall favorites and produce. While perfect for a weeknight meal, they also can find their way to your holiday tables. Overnight baked oatmeal makes for a warm no-mess weekday breakfast. Best yet, you can customize it with your favorite add-ins. Inspired by your favorite holiday pie, the pumpkin French toast casserole can also be prepared the day before for a memorable holiday brunch. One of our favorite produce choices makes its' debut as a casserole when you serve up yummy cheesy Brussel sprouts with bacon. For an unforgettable family favorite, the French onion soup casserole will definitely become a repeat; so delightfully easy. And what's fall without an apple caramel dessert? This lush dessert casserole offers layers of apples and caramel that will make it a favorite wherever it goes. Treat your family and friends to one of these fall casseroles and it will certainly become one of your one-dish wonders.

Healthy Baked Oatmeal

Ingredients
2 tbsp butter, plus more for the baking dish
1 large egg
2 cups dairy or non-dairy milk
¼ cup sweetener, such as maple syrup, brown sugar, or coconut sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
2 cups old-fashioned rolled oats
Chopped nuts, fresh, frozen or dried fruit, chocolate chips, toasted coconut

Lightly coat an 8x8-inch baking dish with melted butter; set aside. Whisk the butter, egg, milk, sweetener, vanilla, cinnamon, baking powder and salt together in a large bowl. Stir in oats and any fruit or nut mix-ins. Pour the oatmeal mixture into the prepared baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight. Arrange a rack in the middle of the oven and heat to 350°F. Remove the oatmeal from the refrigerator while the oven heats. Uncover and stir to redistribute the oats and milk. Bake, uncovered, until puffed and the center is just set, about 45 minutes. Additional nuts can be sprinkled on top during the last 5 minutes of baking. Serve warm with desired toppings. Refrigerate leftovers for up to 4 days. Reheat single servings in the microwave with a little bit of milk.

Serves 4-6

Caramel Apple Lush Dessert

Ingredients
Crust:
½ cup graham cracker crumbs
½ cup finely chopped peanuts
½ cup butter, melted
Layer 1:
8oz. cream cheese, softened
1½ cups whipped topping
1 cup powdered sugar
Layer 2:
2 small boxes instant cheesecake flavored pudding
2½ cups milk
½ cup whipped topping
Layer 3:
1 can apple pie filling
¼ cup caramel topping
Topping:
remaining whipped topping, I used a 12 oz. container for the whole recipe.
? cup chopped peanuts
caramel topping

In a medium mixing bowl, combine graham cracker crumbs, finely chopped peanuts and melted butter. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool completely. In a separate mixing bowl, combine cream cheese, powdered sugar and 1½ cup whipped topping. Mix until smooth; spread evenly over cooled crust. Refrigerate while you are preparing the next layer. Combine cheesecake pudding mix and milk. Whisk and let stand until pudding thickens. Stir in ½ cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can apple pie filling and remaining whipped topping. Refrigerate at least 4 hours or overnight. Before serving, sprinkle with chopped peanuts and drizzle with caramel topping.

Serves 16

Brussels Sprout Casserole

Ingredients
5 slices bacon
2 lbs Brussels sprouts, trimmed and halved lengthwise
2 medium shallots, thinly sliced
2 cloves garlic, minced
½ tsp salt 
? tsp cayenne pepper
1 cup heavy cream
1tbsp Dijon mustard
1½ cup grated Gruyère cheese, divided

Arrange a rack in the middle of the oven and heat to 400?. Place the bacon in a large, oven-proof skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Increase the heat to medium. Add the Brussels sprouts, shallot, garlic, salt, and cayenne pepper to the skillet and stir to coat with the bacon fat. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Add the cream and mustard, using your hands to crumble in the bacon in small pieces, and stir to combine. Sprinkle with the cheese. Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes. Turn the oven to broil, and broil until the top is lightly browned, 2 to 3 minutes.

Serves 4-6

Pumpkin French Toast Casserole

Ingredients
For the casserole:
unsalted butter to grease the pan
1 day-old loaf brioche (about 1 pound), cut into 1-inch pieces
6 large eggs
1 cup half-and-half
1 cup pumpkin purée
1 tbsp granulated sugar
1 tbsp pumpkin pie spice
1 tsp vanilla extract
¼ tsp salt
powdered sugar (optional)
maple syrup, for serving (optional)
For the topping:
½ cup all-purpose flour
½ cup packed brown sugar
½ cup chopped pecans or walnuts
1tsp ground cinnamon
½ tsp ground nutmeg
? tsp salt
½ stick butter, melted

Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside. Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight. Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping. Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form. Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes. Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired. The casserole can be assembled up to 1 day in advance, covered, and stored in the refrigerator until ready to bake.
Serves 6

French Onion Soup Casserole

Ingredients
6-7 Vidalia onions sliced thin
2 quarts of beef stock
6 tbsp of butter
½ tsp dry rosemary
½ tsp dried thyme
¾ cup dry red wine
1 ½ tbsp Worcestershire sauce
1 tsp black ground pepper
1 lb Swiss cheese shredded
1loaf French bread sliced ½ in thick and lightly toasted

Melt the butter in a large pot and add all the sliced onions, folding to coat with the butter. On low heat, caramelize the onions until they are cooked to a deep golden color. Add the wine scraping all the brown bits off the bottom of the pot. Add the stock and the Worcestershire sauce, simmering for 30 minutes. Partially fill a casserole with the soup and float a layer of toasted bread topped with mounds of the shredded cheese. Place in a pre-heated 350? oven until the cheese is melted and golden. Ladle into soup bowls.

Serves 8

As we all wait for this summer's offering of fresh fruits and veggies, (I am craving homegrown tomatoes), I happened to find some interesting recipe ideas that would complete a gift basket of your fresh garden bounty. The Lemon Pepper Mayonnaise would pair perfectly with tomato slices or stuffed tomatoes served at your garden luncheon. (This mayonnaise uses cooked eggs). The Lemon Pepper Oil is needed in the mayo recipe but is also perfect for sauteing asparagus and broccoli or the oil can be used as a substitute for butter in your side-dish of rice. The Nectarine Vinegar can be the basis of a vinaigrette, sprinkled over a fruit salad or combined with marmalade as a glaze for pork, a veal roast or baked fruit. Place a sprig of fresh French tarragon in a decorative bottle before pouring in the vinegar for gifting.

Lemon Pepper Mayonnaise

2 large egg yolks
½ tsp. salt
1 cup Lemon Pepper Oil (recipe following)
2 tablespoons boiling water

Fill the bottom of a double boiler about halfway with water and bring to a boil over medium heat. Reduce the heat to low and put the egg yolks and salt in the top of the double boiler. Cook for 2 to 3 minutes, whisking constantly, until the yolks thicken and begin to bubble around the edge.

While continuing to whisk, remove the pan from the heat. Slowly add the oil in a thin stream, about a teaspoonful at a time, whisking until each teaspoonful is absorbed before adding the next. Continue until about half the oil has been added and the mixture has thickened to the consistency of cream.

Whisk in the remaining oil a tablespoonful at a time, until completely incorporated into the mixture, then whisk in the 2 tablespoons boiling water.

The mayonnaise is ready to use immediately and can be kept in an airtight container in the refrigerator for about 3 days.

Yield = about ¾ cup.

Lemon Pepper Oil

½ tablespoon whole white peppercorns
Zest of 1 lemon, roughly chopped, (about 3 tablespoons)
1 cup avocado oil

Layer the peppercorns between 2 sheets of parchment paper. Crush by running a rolling pin over the peppercorns 7 or 8 times, until you no longer hear them pop.

Combine the crushed peppercorns, lemon zest, and oil in a ½ pint Mason jar. Seal the jar and set it aside for 8 hours, shaking it occasionally.

Strain the contents through a fine sieve into a 1-cup glass measuring cup. Rinse and dry the Mason jar and return the oil to the jar. Cover and store in a cool, dark place.

The oil is ready to use immediately. It has a shelf life of about 2 months.

Yield = 1 cup.

Nectarine Vinegar

2 cups cider vinegar
1 ½ lbs. firm nectarines (about 6 medium), stoned and cut into 1-inch cubes (about 4 cups)

Warm the vinegar in a small, nonreactive saucepan over low heat just until it begins to steam, taking care not to boil.

Put the nectarines into a clean and dry ½ gallon clamp jar and pour the warm vinegar over them. Close tightly and shake gently. Set the jar out of direct sunlight away from heat for 5 days, shaking occasionally. While steeping, the vinegar will absorb most of the pigment from the nectarines.

Strain the contents through a fine sieve into a 2-cup or 4-cup glass measuring cup. Rinse the jar and return the strained vinegar to it.

Discard the fruit, rinse the sieve, and line it with a damp flat-bottom coffee filter. Rinse the measuring cup and fit the lined sieve on top. Pour in the vinegar a bit at a time, allowing it to drip into the measuring cup.

Transfer the vinegar to flasks or bottles. It is ready to use immediately and has a shelf life of at least 1 year. Store out of direct sunlight.

Yield = 2 cups

References
The Bountiful Kitchen. Barry Bluestein and Kevin Morrisey. Penguin Putnam Inc., New York, NY. 1997