The healthiest food you can eat is the food you grow yourself. It doesn’t get any fresher than that. In today’s newsletter podcast, we talk with two Master Gardener/chefs: Kathy Morrison of the daily “Sacramento Digs Gardening” newsletter, and Master Gardener and Chef/instructor Andi MacDonald.
Kathy has several recipes using ingredients that just might be maturing in your garden right now. And that’s the thrust of what is published in each Sunday’s edition of the Sacramento Digs Gardening Newsletter: If it’s ripening in your yard, she has a recipe for it. We have many of the recipes she mentioned in our chat here; for more, check out her Sunday posts, or the springtime recipes that Kathy and Co-content producer Debbie Arrington have compiled in their first recipe e-book, which is available for free at SacramentoDigsGardening.com. And their newsletter is free, as well, with little or no advertising (they will be going to heaven, I am sure). Even though their newsletter has a definite Sacramento slant about gardening activities here in Northern California, there’s a lot of good information provided in their daily posts that inspire gardeners everywhere. Go ahead. Subscribe.
Here’s the recipe for the Strawberry Salad with Violets (courtesy of Sacramento Digs Gardening):
Spring strawberry salad with fresh violets
Makes 2 to 4 servingsIngredients:
4 to 6 strawberries, hulled and sliced crosswise
2 radishes, sliced
1 scallion, chopped
2 tablespoons slivered almonds
2 cups lettuce, roughly cut or torn into pieces
1 cup baby spinach leaves, roughly cut or torn into pieces
Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
¼ teaspoon seasoning salt
Garnish:2 to 3 tablespoons fresh violets or violas (optional)
Instructions:
In a large bowl, put sliced strawberries, radishes, scallions, lettuce and spinach. Toss lightly.
In a jar, combine olive oil, vinegar, Dijon mustard, sugar and seasoning salt. Cover jar and shake to combine. Pour dressing over salad and toss lightly again.
Divide salad onto plates. Garnish with violets or violas. Serve immediately.
Another recipe from the Sac Digs Gardening e-cookbook that Kathy raved about in today’s newsletter podcast: Baked Asparagus ala Sacramento:
Baked asparagus a la Sacramento
Adapted from Sunset magazine
Serves 4Ingredients:
1 pound fresh asparagus, washed
3 hard-boiled eggs
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup soft bread crumbs
Salt and pepper to taste
½ cup dried buttered crumbs
¼ cup grated Parmesan cheeseInstructions:
Preheat oven to 375 degrees F.
Break or cut the asparagus into 1-inch pieces. Steam until tender.
Cook, cool and shell the eggs. Slice.
Make a cream sauce with the butter, flour and milk. (Melt the butter in a saucepan, stir in flour until bubbly, then gradually add milk. Cook until sauce starts to thicken.) Add the soft bread crumbs and seasoning.In a buttered casserole dish, spread a thin layer of sauce on the bottom, then a layer of the cooked asparagus, then a layer of the sliced hard-cooked eggs. Repeat until the dish is filled.
Sprinkle the top with the dried buttered crumbs and the grated cheese. Cover and bake in a moderate oven (375 degrees) for 30 minutes, removing the lid the last 10 minutes to allow the top to brown lightly.
Serve warm.
And, I would be remiss if I didn’t include Kathy’s recipe for Cherry Salsa!
Cherry salsa
Makes 2 cups
Ingredients:
2 cups fresh sweet cherries, any variety or a mix, de-stemmed and pitted
Zest and juice of 1 lime
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
1 jalapeño pepper, seeds removed (keep them if you like more kick in your salsa), minced
1 fresh garlic clove, minced
Salt and freshly ground pepper
Instructions :
Halve the pitted cherries and then chop them. Place in a bowl, then stir in the lime zest and lime juice. Add the red onion, cilantro, minced jalapeño and garlic clove. Add salt and pepper to taste.
Cover the bowl and let the salsa chill in the refrigerator 45 minutes for the flavors to meld. When ready to serve, taste and adjust seasonings. Serve over grilled chicken breasts or grilled pork tenderloin, or with tortilla chips.
Variations : This salsa also is delicious with any of these mix-ins: 1 chopped ripe but firm avocado; 1 chopped white nectarine; 1 chopped ripe mango.
And, I did come across one recipe at the Sacramento Digs Gardening Spring e-cookbook that piqued my interest, just because I have beets ripening, as well as blood oranges: Roasted Beets and Citrus Salad. Check it out!
Master Gardener/Chef Instructor Andi MacDonald is the “camp cook” for all the Master Gardeners who volunteer their services on Open Garden Days at the Fair Oaks Horticulture Center. Each month, the aroma wafting from the gazebo is so enticing, Master Gardeners keep checking their watch, asking: “Is it Lunchtime yet?”
This month’s treat: Moroccan Lentil Soup
Andi writes: “Lentil soup makes a simple, hearty, and inexpensive meal. This one is low in fat and high in flavor, with bittersweet cardamom, warm tones of cinnamon, earthy turmeric and cumin, aromatic saffron, and musky hints of rose water. The soup itself is easy to throw together but the Moroccan spices might prove more of a challenge. All are available at a well-stocked grocery, a Middle Eastern store, or online. Serve it with flat bread or a crusty loaf. This makes for a satisfying lunch or light dinner.”
Moroccan Lentil Soup (serves 6-8)
Ingredients:
1 cup red lentils
1 cup diced onions
2-4 large garlic cloves, minced
1 cup canned, crushed tomatoes
2 bay leaves
1 teaspoon turmeric
1 teaspoon ground cumin
3/4 of a teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon saffron threads
6 cups vegetable stock
1 cup coconut milk (or other non-dairy milk)
1 tablespoon pomegranate molasses (or Balsamic Vinegar)
2 teaspoons rose water
Salt to taste
Place all ingredients except coconut milk, rose water, and salt into a large heavy-bottomed saucepan. Bring to a boil, lower the heat, and simmer for 1.5 to 2 hours, until the lentils are very soft. An alternate method is an instant pot. Pressure cook for 35 minutes, and let steam release on its own.
Remove and discard the bay leaves. Add the coconut milk and rose water, and stir well. Taste, and add salt as needed.
Can be made several days ahead and refrigerated. Reheat before serving.
Thank you for also listening to the Garden Basics with Farmer Fred podcast! It’s available wherever you get your podcasts. Please share it with your garden friends.
Fred Hoffman is also a University of California Cooperative Extension Master Gardener in Sacramento County. And he likes to ride his bike.
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