WE WERE SCHEDULED to be gardening, but even my trusty helper Susan and I were not in the mood, thanks to 30’s and sleet. Let’s cook while we wait, we said—but what do I have to work with? Friday’s pantry lunch: crispy polenta cakes that incorporated on-hand onions, carrots, garlic and bleu cheese. Delicious, easy, yet special enough for company (not just two chilled gardeners happily avoiding their chores).savory polenta cakes with crispy onions
(The polenta can be made and formed well ahead, then finished in the sauté pan at mealtime.)
ingredients:
6 cups water 1 teaspoon salt 2 cups cornmeal 1 large carrot (or more), grated bleu cheese crumbles, about ½ cup (more or less to taste) pepper grated garlic to taste (start with 2 cloves) 2 tablespoons olive oil (plus additional amount to sauté the onions) onions, cut into slender rings, for topping flour, enough to toss and coat the raw onion rings
steps:
Bring the salted water to a boil. Add cornmeal, stirring until thickened. Add the grated carrot, garlic, cheese and the olive oil; combine well. Pour the mixture into ramekins or into a square or rectangular baking dish,to about a 1-inch thickness, and smooth the top of the mixture. We had slightly more than would fit in a 9-by-9-inch Pyrex pan, so we made a couple of ramekins, too. Allow to set thoroughly (we refrigerated it to speed the process). Meantime, slice onions into thin rings, tossing in enough flour to coat lightly. Saute flour-dredged onions to brown well; drain on paper towels. Turn out the “cakes” from the ramekins, or cut the polenta block into squares (or triangles). Fry the cakes in a small amount of olive oil until the top and bottom are nicely crisp (below). A well-seasoned cast-iron pan or a nonstick
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The all-year round wait is over – Fantastic Gardeners brings you the jolly hugs of evergreen trees! From this month forward, real Christmas tree delivery is available at every door in London. Forget the hassle and concentrate on gift selection or yummy recipe browsing, while we take care of the centrepiece in your holiday decoration.
For something a bit different this book on botanic art covers some of the unusual colours from black flowers, plants and seaweed like strange green, blue and puce pink.
Water is like gasoline: you don’t miss it until it’s gone. Benjamin Franklin succinctly stated it this way: “When the well is dry, we know the worth of water.” So, while you may not be contemplating a hot, dry, sun-baked summer now, it’s important that you create and maintain a landscape that can stand up to whatever’s in store for us this summer.
Lee’s tips for growing pawpaw or American persimmon couldn’t make it sound more appealing, or simple:“Plant it, water it, and keep weeds and deer away for a couple of years, and then do nothing,” he says. No fancy pruning (like those apples crave), no particular pests–and a big, juicy harvest. More details on how to choose which variety to grow are included in the highlights from the April 29, 2013 edition of my public-radio show and podcast, transcribed below. To hear the entire interview, use the streaming player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).growing ame
IF YOU ARE STILL USING any synthetic chemicals on your lawn, I hope you will stop. So does Paul Tukey. When he founded SafeLawns in 2006, Paul says, “It didn’t occur to people that their lawns could be dangerous.”“The sad reality is that we know that a lot of the chemicals used to grow the lawn (the fertilizers), or the chemicals used to control weeds or insects or fungal diseases—all of these chemicals are designed to kill things, and they can make us very sick, and they make the water very sick, and the soil very sick, and the air very unhealthy.”Giving up chemicals doesn’t mean you have to pave over your front yard.“We will have lawns long after all these chemicals are banned in the United States, as they have been banned in Canada,” says Paul—explaining that more than 80 percent of Canadians cannot use weed and feed products, or glyphosate (the active ingredient in Roundup herbicide) because they are
Andrew, who is now assistant director of the Chicago Botanic Garden, is past president of Magnolia Society International’s board of directors, and remains a member of the society’s board. In his tenure over 20 years as curator at Scott Arboretum of Swarthmore College in Pennsylvania, Andrew built the magnolia collection from about 50 to more than 200 cultivars. That’s a lot of magnolias.Now Andrew Bunting is author of a book on the queen of flowering trees, called “The Plant Lover’s Guide to Magnolias,” just out from Timber Press as part of an ongoing series on various distinctive genera of plants.We talked magnolias on my public-radio show and podcast. Read along while you listen in to the April 25, 2016 edition of the podcast using the player below (or at this link)–and even learn how to train a magnolia or any w
EXPLODING Eremurus, why vulnerability is good for us, and the answer to why bird poop is white—all, and more, in the latest collections of links I’ve loved lately while staring into my computer screen (which I alternately do between long gazes out the window). Five links worth exploring:
I invited my favorite fruit expert, Lee Reich, author of many exceptional garden books, including “Grow Fruit Naturally” and “Weedless Gardening” and “The Pruning Book,” to come talk figs on my public-radio show and podcast. (I’m giving away a copy of “Grow Fruit Naturally;” enter by commenting in the box at the very bottom of the page.)I often refer to Lee as “the unusual fruit guy,” because one of his first books I read was “Uncommon Fruits Worthy of Attention.” Lee lives with blueberries and paw paws and medlars and kiwis and of course figs and more not far from me, across the Hudson in New Paltz, New York, on what he calls his farm-den (as in half-farm, half-garden) loaded with unusual fruits.Learn wh
In the fall of 2016, Dr. Connally won a $1.6 million grant from the Centers for Disease Control to fund a four-year study, in coordination with the University of Rhode Island, to gauge the effectiveness of various tick control methods in the areas around people’s homes. She’ll tell us more about the angles being pursued, and also about self-care topics, from treated clothing to the use of topical repellents and more.Read along as you listen to the Dec. 11, 2017 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).backyard tick research, with dr. neeta connallyQ. A little context first: You’re in the Northeast, where a lot of the cases of Lyme in the United States occur, but there are multiple tick species around the nation. You
MELISSA CLARK IS ONE OF US. The prolific cookbook author and “The New York Times” food columnist has a homegrown Dahlia (her young daughter); knows a rutabaga from a turnip (so many people don’t!), and is intrepid in harvesting year-round farm-and-garden gleanings—if not in her own backyard, then in Brooklyn’s Grand Army Plaza Farmers’ Market, where she has been a year-round customer for years, come hell or ice age. With her latest, “Cook This Now,” the hard part will be figuring out which of 120 recipes to start with. Win one of two copies I’ve bought to share—and get her recipe for Carroty Mac and Cheese right now.
FIRST, A LITTLE SCIENCE LESSON: Fungi don’t have chlorophyll, so they cannot make their own food (like plants do), nor can they ingest it (like animals), except through absorption from their surrounding environment. Most fungi are saprophytes, meaning they feed on dead or decaying material, like the leaf litter of the forest floor—or the debris in your compost heap. Their second critical role: Most of the plant kingdom depends on symbiotic fungi called mycorrhizae, which inhabit the plants’ roots, to live. (Thank you for patiently listening to that.)I MADE PIZZA THE OTHER DAY (no, not a mushroom pizza), something I do a lot from scratch, and when the yeast acted oddly I did what any 21st century human does: I looked for an explanation online. I still don’t know what caused my yeast to misbehave, but here’s what I learned: The kind of yeast you bake with (or make beer or champagne with) are unicellular fungi, technically sp
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