Tuesday, June 11, 2013

Pinching Basil to Promote Lush Plants & Long Harvests

Mrs. Burn's Lemon Basil
Everyone loves basil (we carry 11 varieties) for its wonderful flavor and fragrance. Each season we look forward to growing an abundance of basil in our trial garden to use in everyday cooking, delicious fresh pesto sauce and aromatic herbal vinegars for salads and deglazing sautés.
 


Here are a few good basil recipes from Renee's cookbooks:
Basil Vinegar Chicken, Green Bean Pate with Basil, Pickled Basil Beans, Herbal Jellies

Basil grows quickly and easily from seed sown directly into well prepared garden beds – but only if it is planted after both day and night temperatures have risen above 50°F (10°C). Seedlings thrive in warm summer temperatures planted in full sun in soil that has been well amended with plenty of compost or other good organic material.

To keep plants productive for the longest period of time, it is important to start harvesting by pinching the stems back to encourage branching growth and discourage plants from flowering. Once basil plants initiate flowering, it is nearly impossible to stop the process and the leaves of flowering plants are smaller and less flavorful.

These basil plants are the perfect size for initial harvesting
and shaping. Pinching the central stem of each plant back
by half encourages branching and abundant leafy growth
Basil plants initially grow one central stem. Once they are reach 6-8 inches tall, pinch the central stem back by half and about ¼ inch above the leaf axils. This will force the plants to branch and grow more leaves. As the plants keep sending out new branching stems, continue to pinch them back in the same manner.

Pinch the stems back half way down
the plant just above the leaf axil.
Leave no more than ¼ inch of stem
above the leaf axil after pinching.
Fish emulsion is an inexpensive and
effective high nitrogen fertilizer that
organic gardeners rely on. Apply at
the dilution rate on the label.

Along with pinching the plant’s stems, it is important to give your actively growing basil plants supplemental feeding with a high nitrogen fertilizer like fish emulsion every few weeks. Nitrogen promotes vegetative growth and will help to grow abundant large, flavorful leaves and helps inhibit flowering.



Thursday, June 6, 2013

Seed of the Month: Double Cosmos 'Rose Bon Bon'

From the very best French breeders, florist–quality Rose Bon Bon has extra fancy,
uniformly double blossoms densely packed with frilled petals in a rich romantic rose.
This exceptionally beautiful and care-free cosmos produces 3-inch flowers that bloom non-
stop on long stems, making them perfect for cutting abundant bouquets all summer long.

Butterflies love to visit these lovely blossoms as they sway above finely cut foliage.

Tuesday, May 28, 2013

May Recipe: Radishes in Creamy Dressing

This appetizing salad is crunchy and creamy all at once. Visit our online catalog to see the many kinds and colors of radishes we carry.

Ingredients:
1 bunch radishes, thinly sliced
(about 10 to 12)


Dressing:
1/4 cup thinly sliced scallions
1/4 cup low fat sour cream
1/4 cup fresh plain yogurt
pinch of salt
1/4 tsp. freshly ground pepper
1/2 tsp. prepared horseradish
1 T. chopped parsley

Garnish:
Lettuce leaves
1 T. minced chives


Thoroughly combine dressing ingredients, add radishes, and mix together well. Serve on lettuce leaves, garnished with chives.

For more great recipes check out
 Renee's Cookbooks:

Thursday, May 9, 2013

Gardening with Kids -- Resources


By Beth Benjamin, Horticultural Advisor at Renee’s Garden



 As the Renee’s Garden Horticultural Advisor, I get letters from grandparents asking for recommendations for children’s gardening books. In my experience, a love for books and for plants are the two best gifts you can give a child – gifts that will last a lifetime. Even if circumstances don’t always allow for actual gardening, being rooted early in the principles and practice of growing things will instill a lifelong appreciation for food, flowers, farmers, cooking and wild nature too.

I do think introducing kids to gardening activities works best when parents are also gardening, for a child to have a corner of a parent’s garden so there is always something thriving that isn’t dependent on the child’s attention (just in case) to ensure success, and because working outside with another person nearby feels so good.

There are several books I’d love to recommend. Life Lab is a non-profit organization based in Santa Cruz, California that is a national leader in farm and garden based education.  They have many charming and useful publications that bring learning to life in the garden. I bought their Kid’s Garden Activity Cards and The Book of Garden Projects for Kids for my daughter who was working with her school’s garden as well as with her own children at home.

Author and garden educator Sharon Lovejoy has written several great books on children’s gardening that definitely work well to encourage family gardening. My favorite is Sunflower Houses: Inspiration from the Garden - A Book for Children and Their Grown-Ups.

Some lifestyle stores are also great resources. For example, Susanna James is one of our new California customers who has created a lively store called Dandelions that has been voted Style Magazine’s #1 Reader’s Choice in her El Dorado foothills region for both toy and children’s stores. In the store, Susanna has created a cozy gardening corner with tools, books and Renee’s Garden seed selections chosen especially for kids’ gardening. Her mission of raising children naturally and celebrating childhood with art and imagination ties into making gardening part of the growing up experience.


To that end, Renee’s Garden now offers a Children's Collection with specially chosen seeds. My own grandkids’ first choices year after year are Sugar Snap peas, Baby Green Fingers cucumbers, Sungold tomatoes and Musica beans. We plant them in the bed along the fence on the way through the back yard from my front door to their porch. There is something thrilling about picking a sweet crunchy pod or a golden tomato nugget off a tall vine, and they quickly learn how not to pull the plants’ tendrils off their supports. But the girls’ newest favorite is Mikado, the baby Japanese turnip coming to Renee’s Garden in 2014!

Wednesday, May 1, 2013

Seed of the Month: Climbing Italian Summer Squash 'Trombetta di Albenga'


This wonderful Italian heirloom summer squash is a vigorous climbing vine,
producing many 12 to 15-inch, lime-green fruits with a curvaceous trumpet
shape and a delicate mild taste with a hint of nutty artichoke flavor.

Trombetta's flesh is seedless and firm and doesn't get watery or mushy like
regular zucchini. The rambling plants will soon cover a trellis, fence or stakes
with graceful fruits that hang like jade ornaments cloaked in a lush canopy of
big, heart-shaped leaves.



Wednesday, April 24, 2013

April Recipe: Edible Blossom Tea Sandwiches

Flowers are a universal symbol of beauty. We offer them as gifts on special occasions or simply to show appreciation, but flowers can also play a delicious role in the kitchen in both savory and sweet recipes.

Ingredients:
One large cucumber, peeled, seeded and finely chopped
8 ounces cream cheese (“light” style OK) at room temperature
3/4 teaspoon Worcestershire sauce
1/4 teaspoon minced garlic
1 teaspoon salt
1/4 cup finely chopped chives or scallions
Thinly sliced cracked wheat or white bread, crusts removed
Lots of edible blossoms: nasturtiums, chives, borage, calendula, bean flowers or herb blossoms, rinsed and patted dry


Squeeze chopped cucumber in a kitchen towel to remove as much moisture as possible; set aside. Blend the cream cheese, seasonings and chives or scallions. Add cucumber and combine well but do not overmix. Spread on bread and cut into finger-sized open sandwiches.

To serve: Decorate the tops of the sandwiches with petals of various edible flowers.

For more great recipes check out
 Renee's Cookbooks:

Thursday, April 11, 2013

A Taste of the San Francisco Flower & Garden Show


By Laura Schaub, Graphic Designer at Renee’s Garden 

Laura was our emissary to the San Francisco Flower and Garden Show this year and shares tasty photos of her favorite program there.


Every spring I take a break from my work at Renee’s Garden to help out at the SF Flower and Garden Show. This year I had the fun assignment of photographing the demonstrations on the Chef’s Stage. I loved seeing the stage covered with fresh, local, in-season produce, and tasting the delicious dishes the chefs prepared.

It was particularly nice to see some favorite Renee’s Garden varieties used in the demonstrations, like lacinato kale, watermelon radishes, baby beets, Asian greens, seasonal herbs and edible flowers.

Garden-to-table and conscious, sustainable living is an important part of the Renee’s Garden culture. I have learned so much about incorporating seasonal foods into my own cooking, and this was a great opportunity to expand my repertoire!

Here are some highlights:

Wendy Johnson of Green Gulch Farm and Annie Somerville of Greens Restaurant
served up a delicious spring greens, butter bean and watermelon radish salad.
Thy Tran of the Asian Culinary demonstrated dan dan noodles
with mustard greens, superior stock, and pickled mustard.
Anthony Strong from Locanda restaurant served up some delicious
hand-made pasta with garden-fresh greens, fava beans and pecorino cheese.
Gonzalo Guzman from Nopalito and Laurence Jossel from
Nopa fed us delicious chicken and bean tostadas with crema.
Willi Galloway of Diggin Food made delicious herb butters, and lemon verbena tea.
Elianna Friedman of the Center for Urban Education about Sustainable
Agriculture talked about making cooking and eating healthy foods fun for kids.

Wednesday, April 3, 2013

April Recipe: Sweet Lemon and Onion Relish

Meltingly delicious with baked ham, lamb or chicken. Even tastier with your own home-grown onions from Renee's Garden.

Ingredients:
3 tablespoons olive oil
2 medium onions, cut into thin 1/4 in. strips
2 medium lemons
2 tablespoons lemon juice
1/4 cup water
5 tablespoons sugar
pinch of salt
1 tablespoon chopped fresh thyme leaves


Heat oil in a medium skillet, add onions. Cover and cook on very low heat, stirring occasionally, until soft but not brown, for about 15 minutes.

While onions are cooking prepare lemons: Squeeze the juice from the lemons and reserve. Scrape out membranes and cut the rinds into 1/4 inch strips. Put in a small pan and cover with cold water; bring to a boil, then pour out the water. Repeat twice, boiling up the rind for  a total of 3 times.

When the onions are tender, add the drained lemon strips, lemon juice, water, sugar, salt and thyme. Cook uncovered over low heat, stirring occasionally, for about  20 minutes, until most of the liquid is reduced and onions and lemons are glazed. Put up in a glass jar. Store in refrigerator for up to a month.

Makes 1 3/4 cups.

For more great recipes check out
 Renee's Cookbooks:
 

Wednesday, March 13, 2013

Rethinking Metro Detroit



by Joy Albright-Souza



I’m so pleased to have another great post from Joy Albright-Souza, part of the earliest Renee’s Garden management team, who left us to start her own landscape design business. Her company specializes in edible landscaping and her designs grace many fine local gardens, including one she did for our business manager Sarah Renfro, who has posted about its first and third year. 
Find Joy at www.albrightsouza.com

Detroit has been in the news a lot lately and because Renee’s blog has focused so strongly on school gardens and building communities through gardening, I felt this recap of my recent trip to the Motor City would be a timely addition.

I hate to admit it but it was probably the Super Bowl commercial that did it. It was the one for Chrysler, with the rapper Eminem cruising in the black car through the darkened streets, the gospel choir, the persistent beat and the voiceover with the message “imported from Detroit.” I’d already been curious about the stories I’d heard of the urban decay and vacant lots. I was interested in what happens to a great city when its fortunes turn and the population exits.

Because I’m a gardener and a designer, I’m always interested in what people are growing wherever I go. I like to explore how people use their public garden spaces and what plants they are growing in their private pockets of land. So, in addition to the classic landmarks, taking the time to see what was growing in Detroit was definitely the plan.

Our first impression of the city did not disappoint. There was the GM Renaissance Center glinting in the sun, looking over the Detroit River, winking at the Canadians on the other side. The classic buildings, from Detroit’s golden age, are amazing in their various stages of past and present glory. The Motown museum was a delight and it anchors just one of the many interesting neighborhoods fanning out from the downtown area. Yes, the beautiful places are often alongside gap-toothed empty buildings, but I think that juxtaposition is part of what makes “The D” such a fascinating place.

Wildflowers along the Detroit RiverWalk
I’d read that the city had recently re-vamped part of their waterfront, the area known as the RiverWalk, but hadn’t expected how well-designed the space would be. A long stretch of riverfront is thriving with great swaths of native plants and eco-educational signage. The RiverWalk is a useable, interactive space with fountains, a carousel and plenty of places to rest in the shade or soak up the sun.

You can’t really go to the Detroit area without experiencing the history of the auto industry. But we were impressed to see the largest green roof in the world, on top of the Ford Rouge Factory. The greenery stretches out in every direction, from the observation tower, turning the roof into a 10.4 acre garden.

Ten acres of Green Roof on the Ford Factory
But with my limited time, I was actually more interested in what was currently happening in the inner city. I know that Detroit has struggled with population loss for decades now, but it was so surprising to learn that Detroit has lost almost 60% of its population since 1960. I knew that houses, in certain parts of the city, as the population exits, have been falling into disrepair, sometimes becoming a magnet for graffiti, crime and arson and that there has been ambitious city programs to remove many of the abandoned houses.

What I had expected, from my experience in the West, was to see empty city lots filled with dry weeds, old cars and trash. But what I found was what looked like a small, slightly down-on-its-luck country town. Part of the effect was because of the large street trees, planted when the neighborhoods were first built up, they are majestic and numerous and add a very different feel from what I was expecting.

What we found was often 2-3 houses remaining per block, with no trace of the houses that had been removed and the rest of the block usually covered in cornflowers and Queen Anne’s lace and all the same wild flowers that you see along any pretty country lane. The effect was eerily bucolic in places. I just couldn’t get it out of my head that I was deep within a major US city and not on a rural road in a small town somewhere.

To learn as much as possible in the short time we had, I arranged for a bicycle tour, through Wheelhouse Detroit. It turns out that Detroit is a great place to ride, because of its flat, wide boulevards, built for big American cars of course, and its general lack of traffic. Wheelhouse connected us with a volunteer from The Greening of Detroit, for taking a closer look at urban agriculture. This wonderful organization, runs The Detroit Garden Resource Program, provides services to more than 1,000 community gardens, ranging from a typical household plot to schoolyards and multiple vacant lots.

Joy cycles around the city with Nate from The Greening of Detroit
We rode around the northeast part of town, past houses both vacant and cared-for, checking out small personal gardens, neighborhood gardens and small-scale commercial plots whose produce was to be sold at the wonderful Eastern Market, which we had a great time exploring as well.

One of the most compelling people we met was the Rev Barry Randolph, the unorthodox pastor of the Church of the Messiah. He gave us a personal tour of the church garden that he and his congregation tend, in the parking lot of the brick, gothic church on the corner of East Grand and East Lafayette. When I say in the parking lot, I literally mean, in some cases, on top of the asphalt of the parking lot.

This garden is a wonder of up-cycling and re-purposing materials to create raised garden beds for the production of food. The congregation makes good use of concrete blocks and recycled wood and there were some lovely onion sets maturing nicely in their own beds made out of tires.

The Rev. Barry Randolph checks on the garden at Church of the Messiah
The produce from the garden is available for anyone from the neighborhood that needs it or that contributes their time to the garden. This church, which offers subsidized housing, youth-mentoring and a small-business incubator, is doing some amazing things to revitalize their corner of the city. We were impressed with the enthusiasm of Rev Randolph and his catch phrase “Get up off your asset – and do something to help your community and to help yourself.”

All in all, we got so much more than we ever expected. We were impressed by the determination of long-time residents who refuse to give up on their city. We were intrigued by the urban “homesteaders,” moving in to the inner city, attempting to forge an old way of life in a new era, often bolstered by not much more than inexpensive real estate and youthful energy. 

One of the many community gardens in urban Detroit
The city offers lessons, for any corner of the world, as to what can happen when fortunes change and your industry pivots. There’s no doubt that Detroit is re-making itself and will rise again. After all, Rome and Istanbul have had their historical ups and downs, over the centuries, and are certainly vibrant cities today. For Detroit, the challenge and the opportunity of so much vacant land will be interesting to follow. But it’s clear that the frontier spirit that built America is strong in the Motor City and it will be an honor to witness the journey back.

Thursday, March 7, 2013

Seed of the Month: CA Poppies 'Tropical Sunset'

We've crafted our own custom mix of long-blooming California Poppies in glowing sunset colors of rich, deep red, warm carmine- rose, ruffled flame and tangerine bicolors and an occasional vanilla. These easy-to-grow flowers have satiny single and semi-double blossoms, many with pleated petals. Their silky blossoms glow from amongst feathery gray-green foliage. California poppies have a carefree natural ambiance, perfect
for flowerbeds or for covering bare or neglected garden areas.


Friday, March 1, 2013

February Recipe: Roasted Potatoes with Garlic and Herbs

The aromas of roasting potatoes, herbs and garlic make this an irresistible dish, and it is even better with your own home-grown potatoes from Renee's Garden.

Ingredients:
3 T olive oil
1 dozen small or 6 medium potatoes, cut into 1/2 inch slices and patted dry
1/2 to 1 head garlic (or to taste) separated into cloves and peeled
4 to 5 sprigs, 4 to 6 inches long, rosemary, thyme or basil
 

Preheat oven to 400 degrees F

Spread olive oil in bottom of a 9x13 inch baking dish. Toss potato slices and garlic cloves in baking dish to coat with oil, then arrange in a single layer. Lay the sprigs of herbs on top of the potatoes. Cover the pan with foil or a cookie sheet and bake 20 minutes. Uncover and bake 15 to 20 minutes more or until potatoes are tender and begin to brown. Carefully remove herbs and discard. Serve immediately.
 
Serves 4
For more great recipes check out
 Renee's Cookbooks:
 

Wednesday, February 13, 2013

In The Kitchen – Growing Your Own Hibiscus Treats

I was pleased to find out so much about our Hibiscus sabdariffa from Rita Salman of the wonderful Baton Rouge Herb Society www.brherbs.com
Rita shared her scrumptious candied Hibiscus recipe, as well as research from Dr. Kit Chin at the Southern University Ag Center in Baton Rouge, Louisiana, explaining that Dr. Chin has numerous plots with many different varieties brought to him by university staff from all over the world. Rita also referred me a article in the International Hibiscus society newsletter www.internationalhibiscussociety.org from which I have drawn heavily for this post.
The flowers are edible, but it is grown mainly for its calyxes
Hibiscus sabdariffa is grown mainly for its calyxes not the flowers, (although the flower is also edible.) The calyxes either fresh or dried make a fine ruby-red, herbal tea with the flavor reminiscent of cranberries with citrus overtones. Because they are rich in antioxidants, acid and pectin, the calyxes are ideal to use for great tasting drinks, preserves and relishes. The plant also has a number of common traditional names such as Red Sorrel, Roselle or Rosella. It’s also the major ingredient of the popular tea known as “Red Zinger.”
Hibiscus Sabdariffa calyxes
Hibiscus sabdariffa is grown as an annual. The 2-3 inch flowers only last one day, opening lemon and fading to pink. At the bottom of each flower, enclosing the bases of the five petals, is a fleshy bright red cup-like structure called a calyx. The calyx is about 2.5 cm (an inch) in diameter. After the flower dies, the calyx around the flower enlarges. The calyx is bright red and should be harvested after the sepals close and the seedpod is formed.

In most climates the calyxes are ready for picking in late summer or early fall. Harvesting should occur while the calyxes are plump and juicy and before any woody tissue develops. Calyxes can be easily air dried in a cool place out of the sun, or in humid climates, spread them out on a tray and dry them indoors in a spot with good air circulation.

Growing
Hibiscus sabdariffa, originally native to tropical Africa, is frost tender and requires good, well-drained soil, a warm sunny garden spot and at least four months with warm night time temperatures. Plants grow into a shrubby form with reddish purple stems, branches, leaf veins, and leaf stems. Plants like regular watering, and a good mulch will also assist in conserving moisture. To avoid disease problems, don’t plant this hibiscus in the same place year after year.

Seed should be started indoors about eight weeks before nighttime temperatures are reliably 50 to 55°F – about the same time you might start pepper plants indoors. When seedlings have several sets of true leaves, and are large enough to handle, transplant into 3-4 inch individual pots.

When nighttime temperatures are warm and settled and above 55°F, transplant well developed seedlings into the garden in a warm spot with full sun all day. If you want large crop to make jam, planting in beds would be best, but if the main use is to make tea, two or three plants each in a 12-18 inch in diameter pot should be convenient and sufficient. Container grown plants should be watered regularly and fertilized monthly.
2-3 ft plants grow in full sun in beds or containers
These heirloom plants with their tasty calyxes are a unique and valuable addition to the kitchen garden. Here are some recipes to try – the syrup makes a delicious cool drink or dessert topping, the tea is both restorative and refreshing, the relish is delicious and a glorious color, and the candied calyxes are a perfect festive treat.

HIBISCUS SYRUP/CORDIAL
This syrup will keep for at least a year. Once opened, it will keep for at least several months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream.
To make a cordial, a very small quantity of syrup can be added to a glass and filled with sparkling water.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyxes and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean jars or bottles and seal. The strained calyxes can be eaten as a dessert with ice cream or custard.

TEA
Per cup: put 4-5 fresh or dried hibiscus calyxes in a deep mug and pour boiling water over them, then steep for 2-3 minutes for a refreshing cup of herbal tea. Also tastes delicious iced and garnished with a slice of fresh lemon lime or orange.


 CANDIED CALYXES – from Rita Salman
For a dessert garnish, candy the calyxes in a strong sugar syrup of 2 parts sugar and 1 part water. Place cleaned calyxes into the hot syrup after removing it from the heat. Cool the calyxes in the sugar solution, preferably overnight. Remove and place bottom down on a rack to drain and dry. Once dried, they may be stored in an airtight container for months and used as required.
Rita drops a candied calyx in flutes of champagne which turns the bubbly a glorious ruby color, and is always a big hit at gatherings of friends and family.

RELISH
4 cups calyxes, cleaned and coarsely chopped
1 cooking apple, cored, peeled and chopped
1/3 cup golden raisins
1 medium-sized onion, chopped
1/2 cup white vinegar
1 teaspoon salt
1 cup sugar
1/4 teaspoon black pepper
pinch of powdered ginger
1 cup of water
Place all ingredients in a medium-sized stainless-steel saucepan over a high heat and bring to the boil. Stir constantly to dissolve the sugar, then lower the heat and simmer until thickened (about 45 minutes). Stir occasionally and adjust heat if needed. When ready, pour into sterilized jars and seal while hot. It will keep 6 months in the pantry but refrigerate after opening. Good with rich meats as the sharp tang helps cut richness or fattiness.

COULIS
2 tablespoons sugar
3 tablespoons water
1 cup calyces, roughly chopped
Boil the sugar and water for 5 minutes and allow to cool. Puree the calyxes in a food processor or blender, slowly add the sugar syrup and blend. Strain through a fine sieve to remove pulp. Serve with rich creamy desserts, berries, peaches or nectarines or over ice cream.

Monday, February 4, 2013

Seed of the Month: Corno di Toro Peppers

Corno di Toro or "Bull's Horn" sweet peppers are traditional Italian summer favorites. The tall, branching plants bear heavy sets of spectacular 8 to 12-inch long, curved, tapered and pointed shiny peppers whose thick, sweet flesh colors up to bright yellow or vivid red. These colorful, flavorful big beauties are perfectly delicious for roasting and grilling.





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