- Author: Julie Hyske, Master Gardener
Recipes From the Garden: A TasteWinter soups can warm up the chilliest of nights. Think of these as bowls of comfort; guaranteed to keep your family filled up and cozy. The one pot lasagna soup has all the richness of lasagna with layers of cheesy noodles in a marinara sauce infused with Italian herbs and browned beef. Smother with Parmesan, ricotta, and mozzarella and you've got lasagna in a bowl. Chicken Taco Soup will be your new taco Tuesday this winter. It can be ready in 40 minutes, while you put together a salad. The Tuscan Bean Soup checks all the marks being both healthy and filling. Creamy chicken mushroom soup is cozy, comforting and velvety. And, I'm feeling like the mushroons are way too exotic to even be considered a vegetable! Finally, the bean soup with ham is a hearty contender for any winter weeknight. It's another simple preparation using dried beans, ham and chopped vegetables. The ham hock or a ham bone added during simmering adds a nice smoky flavor and if you add some hot-baked cornbread, you'll hear no complaints. Now you've got a start to your winter soup challenge and a delicious way of stretching that grocery bill dollar!
One Pot Lasagna Soup
Ingredients
1 pound lean ground beef or half Italian sausage/ground beef
1 yellow onion, diced
4-5 garlic cloves, minced
¼-½ tsp red pepper flakes
24 oz. jar traditional Italian spaghetti sauce
8-10 cups low sodium chicken broth, divided
1 14 oz. can crushed tomatoes
2 tbsp tomato paste
2 tsp balsamic vinegar
1 ½ tsp granulated sugar
1 tbsp dried basil
1 tsp each dried parsley, dried oregano, salt
½ tsp pepper
1 bay leaf
12 uncooked lasagna noodles, broken into approximately 1–2-inch pieces
½ cup heavy cream
Cheese Garnish; any or all
shredded mozzarella cheese
freshly-finely grated Parmesan cheese
ricotta cheese
Heat large Dutch oven/large soup pot over medium high heat. Add beef or beef/sausage combination and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and sauté for 30 seconds. Drain off any excess fat. Add jar of spaghetti sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Serves 6
Chicken Taco Soup
Ingredients
1 tbsp olive oil
1 small yellow onion, chopped
½ red bell pepper, chopped
2 10 oz cans Ro-tel tomatoes and diced chilies with juices
3 cups chicken broth
1 tsp each garlic powder, ground cumin and paprika
1 tbsp chili powder
12 oz can of corn, drained
14 oz can black beans drained and rinsed
8 oz block of cream cheese softened
3 cups cooked rotisserie chicken shredded
Salt and pepper to taste
Toppings as you desire: shredded Tex-Mex cheese blend, avocado, cilantro, tortilla chips
Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up or microwave it for 20-30 seconds until it's soft. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt and pepper. Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in and stir in until fully incorporated. Stir in the chicken and cook for another 5-7 minutes or so, until it's warmed through. Season the soup with salt and pepper and serve with desired toppings.
Serves 6
Tuscan Bean Soup
Ingredients
2 tbsp extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, sliced
3 stalks celery, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
4 cloves garlic, minced
½ tsp red pepper flakes
½ tsp dried thyme
½ tsp dried rosemary
1 quart either vegetable or chicken broth
3 cans (14 oz) cannellini beans drained and rinsed
1 14 oz can diced tomatoes with juice
3 cups chopped kale; ribs removed
2 tsp salt
1 tsp pepper
1 tbsp white sugar
1 tbsp white wine vinegar
Heat 2 tbsp of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes. Add the garlic, red pepper flakes, thyme, and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, turning the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes. Use an immersion blender or standard blender to partially puree the soup, leaving some chunks of beans/vegetables for texture. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Serves 8
Creamy Chicken and Mushroom Soup
Ingredients
2 ½ cups cooked, shredded rotisserie chicken
salt and freshly ground black pepper to taste
2 tbsp butter
3 cloves garlic, minced
12 oz cremini mushrooms, thinly sliced
1 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
½ teaspoon dried thyme
¼ cup all-purpose flour
4 cups chicken stock
1 bay leaf
½ cup half and half, or more, as needed
2 tbsp chopped fresh parsley leaves
1 sprig rosemary
Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes, season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.
Serves 4-5
Ham and Bean Hearty Soup
Ingredients
6 cups water
6 cups chicken broth
1 lb dry great northern beans, sorted and rinsed
1 lb bag of assorted dry beans, sorted and rinsed
1 tsp salt
1½ cup chopped carrots
½ cup chopped onion
3 stalks celery, chopped
1 tbsp minced garlic
1 ½ tsp mustard powder
2 bay leaves
3 ham hocks
3 cups chopped ham
1tsp ground white pepper or to taste
Place water, broth, and beans in a large pot; bring to a boil over high heat. Stir in salt and remove the pot from heat; cover and let stand for 1 hour. Add carrots, onion, celery, garlic, mustard, and bay leaves to the pot with beans; stir well. Add ham hock and bring to a boil; reduce heat to low and simmer for 1 hour. Remove ham hock and discard. Stir in chopped ham and simmer for 30 minutes. Season with ground white pepper to taste.
Serves 6-8
Of the basic herbs that many of us like to grow and use frequently (basil, thyme, oregano, parsley, rosemary, dill, cilantro, chives, and sage, perhaps lavender), most like full sun and heat and will grow heartily from mid spring until late fall. Several are perennials, living through the rest of the year, although with diminished production, and come back enthusiastically year after year. Oregano, thyme, sage, rosemary, lavender, and chives are in this category. Marjoram is a bit more sensitive to temperature, as is parsley, which is biennial, and basil are annuals. Almost all herbs are easily propagated through cuttings, division, or layering.
Think of herbs as a landscape plant. What can they do to add size, form, color contrast, or texture among other plants (rosemary or lavender for example)? What about chives around your bulbs? Parsley as an edging plant? Oregano, marjoram, thyme (the “crawlers” and “bushies”) filling the crevices in your rock garden?
To have herbs close at hand plant them in a garden area close to the house; or consider pots or other containers at your back door. Mixing herbs together in one pot is lovely, providing a mix of textures and colors. Mix with a few flowering plants such aslobelia oralyssum for added interest. Cut back the herbs as you need them or to harvest for preserving. This keeps them from getting “leggy” which makes for a bitter taste. Having some herbs, especially the more sensitive ones, in a pot or pots allows you to move them indoors when the temperature falls. Herbs can be kept all year long for convenient use in a windowsill or pot garden.
You can preserve your herbs in a variety of ways, the easiest being drying. Of course, the most flavorful way of enjoying them is to use them fresh cut in your cooking or by adding flavored vinegars or oils. These not only are easy to prepare, but make marvelous and well-appreciated gifts, as do prepared dried mixes (Mexican, Italian, Indian, etc.). A variety of herb butters, kept in the freezer as a roll (like cookie dough) allows you to just slice off what you need to sauté, add to a dish, or use as a spread.
Herbs are also used for their scent, in sachets, making soaps or lotions. Many have medicinal uses as well. Refer to the listed sources for details on herb planting, growing, and use for culinary, cosmetic, or medicinal purposes, as well as some innovative ways to grow and display.
Ten Nifty Ways to Grow Your Own Herbs (including making an herb spiral)
http://tipnut.com/herb-spiral/
Herbs for freshening your home
http://tipnut.com/herbs-freshen-home/
Herb gardens, growing, uses, recipes
http://www.culinaryherbguide.com/
Ten Easy Ways to Preserve Herbs
http://tipnut.com/preserve-herbs/
- Author: By Amy Fritz, Master Gardener
When it seems that winter will never bid us goodbye, gardeners are busy anticipating spring with planning and scheming of ways to make their gardens even more beautiful and productive than ever before! Whether you are planting a vegetable garden, growing fruit trees, or you just love watching pollinators in your garden, the best way to succeed at all three is by keeping plants that bees, butterflies, and other pollinators love to visit! We have received inquiries at the help desk from gardeners wondering just which plants are best for attracting these pollinators and keeping them happy enough to stay a while!
Plants have evolved through time to offer unique flowers that attract select pollinators, thus ensuring that the pollinators' visits will provide them with another year of flowers and fruiting. The end result of the pollination process is that humans and animals of all kinds benefit from a bountiful supply of food and beauty. Nearly all ecosystems on earth depend on pollination of flowering plants for their existence and survival; furthermore, from 70 to 75 percent of the world's flowering plants and over one-third of the world's crop species depend on pollination for reproduction. So, considering these statistics, we see how vital pollination and certainly pollinators really are! We have bees, butterflies, bats, hummingbirds, and many flies to thank for this.
So how do we best go about attracting these beautiful creatures? Here are a few things to keep in mind when you begin thinking about a pollinator garden:
Mix up your plantings. Different pollinators respond to different colors.
Create drifts. Many pollinators are near-sighted, so it's easier for them to find flowers where there's a large bunch.
Be sure there is water nearby. This can be as easy as adding a bird bath or a puddling area for butterflies or as complex as installing a water garden. You can provide water by hanging a dripping bottle. You can make a waterer by filling a non-porous plant saucer or a shallow dish with rocks and water. Bees and butterflies become reliant on these sources so it's important to keep your waterers filled.
Provide shelter. Dead leaves and plant material are food and shelter for pollinators in the winter. Resist the urge to rake your leaves in the fall and let them support pollinators throughout the winter season.
Try trees. The flowers of native perennials and annuals are excellent nectar sources for pollinators, but to really up the impact of your pollinator-friendly garden, plant a flowering tree! The amount of nectar and pollen potential gleaned from a single tree may be equal to that of an entire field of wildflowers. Trees also provide shelter for native nesting bee species and carpenter bees. Native trees' bloom periods are synchronized with local pollinators' life cycles, and when they're planted in the climate zone and soil conditions in which they evolved, they require little maintenance.
Try to stick to the natives! Your pollinators are locals so your plants should be too! Since our pollinators have existed alongside these native plants, they tend to instinctively seek them out. Exotic flowers can look appealing to us, but they tend to contain very little pollen or nectar the bees can use.
Following these basic guidelines should bring you an abundance of beautiful creatures to enhance your garden!
- Author: Lee Miller UCCE Master Gardener
- Author: Lee Miller UCCE Master Gardener
SHRUB OR TREE: Crape Myrtle, Lagerstroemia Indica, comes in tree sizes and in smaller shrub or bush sizes. It is a plant that has been bred into a variety of sizes and flower colors: white, pink to deep red and purple. Standard single and multi-trunk trees can grow to 20 to 30 feet tall and 10 to 15 feet wide. There are also smaller varieties at 6 to 12 feet tall, semi-dwarf varieties ranging from 3 to 6 feet tall, and dwarf shrubs 2 to 5 feet tall. They are widely planted in California as they handle our hot climate well and are drought tolerant. They can be grown with a single trunk or multi-trunks. They need full sun with a minimum of 6 hours per day. They bloom from July to October.