News from the Edible Landscape Demonstration Garden

Cardoon in bloom

This past week brought the judging panel from the Pennsylvania Horticultural Society's City Gardens Contest to the garden. It was a beautiful, sunny morning and the garden looked splendid -- not a errant weed, nor a feasting harlequin beetle in sight! The weeks of attentive care by the Master Gardener volunteers were obvious to the four knowledgeable judges, one of whom was a retired Penn State Extension horticulture specialist. We silently chuckled when even she was unable to identify the cardoon in bloom! Winners will be notified sometime after Labor Day. Stay tuned for the update!



Black Turtle and Great White Northern Beans

The shelling bean harvest has begun -- Black Turtle, Great White Northern, Calypso, Whippoorwill -- all are at their height of production. These beans are excellent choices for freezing shelled in small freezer bags. Adding them to homemade soups in the winter adds extra flavor, texture and nutrition.

The first planting of cucumbers have finished fruiting and have made their way to the compost pile. 'Pickle Bush' is a very prolific producer. Our small number of plants produced enough cucumbers for salads, soups and a dozen or more pints of 'bread and butter' and 'spicey ginger' pickles.

The herb beds are in their glory right now. The eight different cultivars of basil are a sight to behold .Summer or winter savory combined with rosemary,sage, thyme and sweet marjoram are ready for drying and making Herbs de Provence. Please stop by after this Saturday's (August 10, 2013) workshop -- Culinary Herbs: Fragrant, Flavorful and Festive Foods -- at the Horticultural Center, N. Horticultural and Montgomery Drvie, Philadelphia, PA 19131. 9:30 am registration. The workshop begins at 10 am. $10 registration fee. For more information: 215-471-2200, ext. 116 or
e-mail at PhiladelphiaExt@psu.edu

Kitchen Herb Gardens

Michele K. Koskinen

                                                                                Herb gardens are a favorite of many who like to cook foods infused with delicate or strong flavors of herbal bouquets. The kinds of herbs you grow are often based on what you cook and your growing space. My herb garden is in containers on a deck in pots. Cutting, drying and freezing all summer I have enough for the winter soups, stews, and heavier meals of the winter months and fresh herbs for the lighter fare of the summer.








Found on my deck in containers are Thai Basil, Spicy Basil, Lemon Basil, Sweet Basil, Oregano (Greek and Italian), Dill, Tarragon, Sage, Thyme (French and Regular), Parsley (Curly and Flat), Cilantro, Marjoram, Rosemary and 3 types of mint. These are the herbs I use the most and have the room to grow in abundance in large containers. Some of them grow for several years and others are annuals. This year I planted all new plants as some were no longer producing in abundance.  So fellow gardeners and chefs........ Try growing herbs you use through the year, not just the typical basil for tomatoes and parsley.

Previous blog on mint 

Drying herbs in a microwave  

Want to learn more about herbs? Come and hear Linda Grimwade and then visit the Demonstration Garden behind the Horticulture Center.

August 10, 2013      Culinary Herbs: Fragrant, Flavorful and Festive Foods

Linda Grimwade a Philadelphia Extension Master Gardener will show how to  grow herbs from seed and preserve them by drying or freezing. Participants will also have an opportunity to contrast and compare the fragrance and flavor of herbs, and use fresh herbs in recipes.

Fairmount Park Horticultural Center N. Horticultural and Montgomery Drive

Philadelphia, Pa.19131     9:30AM Registration 10:00 Workshop      

$10.00 Registration

Drying Herbs for the Winter

Megan Bucknum

How to Keep a Bit of Summer Always in Your Kitchen

Recently, I have been looking at the group of herbs in my community garden and realized that I was a bit overzealous in my planting and,unless I plan on eating salads consisting only of herbs, I am never going to use all of these before our Philly frost date of mid-late October.  Instead, I have been cutting these and bringing them back to my apartment, where I have them hanging to dry, in small bunches hanging upside down.  When they are fully dry, and feel dry and  a bit crumbly (about 2-3 weeks), I am going to crush and create different spice blends to give as holiday gifts.

While my project has been a bit of trial and error (like most projects of mine), I wanted to share some tips and tricks that I found from in case you would like to this with some of the herbs in your garden.

The general rule of thumb is to try and remove any excess water from your herbs before you start the drying process.  This can be done by using towels to remove any water, as well as removing any of the dead foliage on the plant.  Next, gather small bundles of the herb and hang upside down in a dry, warm place out of the sun.  Smaller bundles allow for greater air circulation and hanging upside down allows the oils within the plant to flow from the stem to the leaf.  Some high moisture herbs -- like mint and basil -- require rapid drying or they will mold.  To keep some of the green leaf coloring, it is best to cover the bunch with a paper bag.  In a few weeks, check the herbs and if they feel dry, then start using them.  

Some recommendations said to keep them on the stem until right before use, but if you are going to use as a gift or do not have an area that you can keep them hanging, then crush them.  

Check out this website, where I found a lot of these tips as well as explanations of many different drying techniques.

Mint (Lamiaceae mint family) and a great watermelon salad

I have several types of mint  growing in my garden. Spearmint, peppermint, and Chocolate Mint.

Mint, love it or leave it, can become super invasive if not controlled. It grows and spreads by runners and seeds and will take over the garden in no time. It can be grown in pots or in the garden. Mint is a sun loving plant that likes to be watered and is not finicky about the soil.. If you put mint in the shade, it will grow floppy and the flavor will not be as strong as when you grow it in the sun. 

If you are going to grow several types of mint do not mix them. I put three kinds of mint in a large pot and in two years could not tell them apart. The peppermint also smothered the chocolate mint out altogether. Another hint about growing mint in a pot is to not let it establish itself by growing in circles. Keep it as free growing as possible. After several years the mint will strangle itself and stop producing. There have been articles written describing how an old mint plant broke a clay pot. I guess the coil pushes out and the pot developes a crack. 

Growing mint in the garden? It will spread and grow like a weed. You must keep it contained or it will "run"it's little stolens all over your garden. Mint will grow 20 feet under weedblock and come out the other side and with no water in mid summer. Mint spreads two ways, by runners and by seed. I do not let the seeds broadcast in my garden. It is usually not the same taste as the original mint. Since mint is a perennial herb and aggressive it should be divided every year.    So fellow gardener, don't be afraid to be ruthless and pull out some of that mint, roots and all. If you love mint as I do, know the risk and stay on top of it.

I harvest my mint by cutting off the tender tops for a light taste and the larger leaves for a heavier taste. I also cut it about 4 to  5 " from the ground during the season to keep it strong and growing without putting the energy into seeds. I cut my mint to the ground in late fall after the first frost.

I have found "Other Uses" for mint on a few websites. 
Repellents for mice and insects     (I actually tried the Mice one and I believe it worked)
Foot soaks and foot scrubs
Facial mist and toners
Medicinals   I have not given the medicinal recommendations for mint and there are many. If anyone is interested in homeopathic remedies mint has been used for centuries.

Herbed Infused Shortbread Recipe for The Creative Nine to Fivers

by Jessica S. Herwick

I know that for many of us, there’s just never enough time in a day, or in a week for that matter.  If I could, I would spend most of my waking hours tending to my herb garden and playing in the kitchen.  Of course, like most of you out there, I seldom find the time for these sorts of things, but I try. I’ve been known to use most any special occasion as an excuse to clear an afternoon and bake something out of the ordinary.  My motto: Try to make time.  And when I can’t, I make these cookies. You can make them in thirty-minute phases, prepare the dough days in advance and then refrigerate until you’re ready bake.  You can use a whole slew of herbs, fresh or dried, in various combinations and it’s quite easy to dress them for practically any event - office party, family reunion, pot-luck or book club. 

Convinced? Follow the basic recipe below, using simple ingredients, referring to the Variation Recommendations at the bottom of the recipe for a list of herbs you can infuse, and other tricks, to make distinctly different cookies every time you bake.  I prefer to use fresh herbs from my garden or local co-op.  If you are unfamiliar with using herbs in baking recipes, I recommend trying Rosemary, Thyme or Lavender for your first batch. If you don’t have the luxury of an herb garden, most of the recommended herbs (fresh or dried) can be found prepackaged for your convenience at your local grocery store. Guaranteed to impress and leave your friends, relatives, or co-workers wondering what you put in those fabulous cookies … and where you found the time to bake such gourmet treats!

Basic Herb Infused Shortbread Recipe (produces 24 cookies)

      Ingredients

8 oz (2 sticks) butter

5 tbs. fresh herb of choice or 3 tbs. dry herb

(Photo examples feature Rosemary)

½ cup sugar

2 cups flour

** small food processor or scissors

    needed to chop fresh herbs. **

Preparations (butter and herb infused sugar)

·      Begin by softening your butter. Remove it from the fridge and place in a space at room temperature to soften (about 15 minutes). 

·      Prepare the Infused Sugar – using the sugar and herbs called for in the ingredients.

PREPARE DRIED HERB INFUSED SUGAR by crushing dried leaves of herb and discarding stems or seeds (if your dried herbs are pre-packaged, they may already be crushed and de-seeded).  Combine the ½ cup sugar with the 3 Tbs. of the dried, crushed leaves (if pre-packaged herbs are crushed to a powder-like consistency, add 2 Tbs. or the herb taste will be very strong).

PREPARE FRESH HERB INFUSED SUGAR by rinsing and drying your herb sprigs.  Remove the leaves for use (set stems and seeds aside for other projects).  When leaves are completely dry, measure out 5 Tbs. of lightly packed herb leaves and combine with the ½ cup sugar in a food processor.  Blend until leaves are fully chopped to a fine consistency and sticking lightly to the sugar (the fresh herbs release oils that will cause subtle moisture as they break down).

To Make the Dough
·      Combine 8 oz. butter and ½ cup infused sugar. Mix to a smooth consistency with no large lumps.

     *Hint: Use a large fork or a wooden spoon to push the butter into the sugar until it forms.  Don’t be afraid to use your hands.  They are warm and will help to melt the butter, making it easier to combine with the sugar. 
·      Add 2 cups of flour and mix until the dough becomes lumpy (Photo A) then smooth and consistent (Photo B).  Use fork, wooden spoon or hands.  I find the most success using a spoon to start and then finish using my hands.

                          

                                           Photo A

Photo B

·      








·   Turn the dough out onto a lightly floured surface and shape into a solid, rectangular block  (roughly 12”x9”x1/4”) with no cracks.

Photo C

     
     *Hint: Use wax paper to easily shape the dough.  Roll dough into a long snake and lay on wax paper.  Fold wax paper around dough and push the edges against the table, shaping the dough inside the wax paper into a rectangle and smoothing out the cracks. (See Photo C)

      

      ·  Wrap rectangle completely in wax paper and tape edges closed.

Photo D

·      Refrigerate for 1 hour to 36 hours.  If refrigerating for more than a few hours before baking, wrap the wax papered dough in plastic wrap or store in a sealable sandwich bag (to retain moisture).
·      Remove dough from refrigerator just before you are going to cut and bake.  The colder it is, the easier to slice, but don’t let the dough dry out!

To Bake

·      Preheat oven to 300 degrees.  Oil your cookie sheets.
·      Remove dough from refrigerator and unwrap.
·   Place on a cutting board and slice rectangular pieces about ¼ to ½ inch thick. (See Photo E)
·      Place cookies on cookie sheet about ¾ inch apart.  Cookies will not change shape much in the oven. (See Photo F)

Photo F

Photo E

·      Bake at 300 degrees for about 20 minutes, or until the tops of the cookie begin to turn a
sandy color.  This happens quickly. Cookies must be removed or they will burn shortly after
the color begins to change, so keep your eye on the cookies during the last five minutes of bake
time.

·      Remove from oven and allow cookies to cool for about 5 minutes before removing from
sheet.  BEWARE! Cookies will be soft until they cool.

·      Use a spatula to remove the cookies from the baking sheet and
allow to completely cool on a plate or cooling rack.  Store in an airtight bag or container.

Variation Recommendations

Herbs to try in this recipe:

Rosemary, Lavender, Thyme, Sage, Peppermint.

Try the following herb combinations for a slightly different taste –

Rosemary and Thyme or Lemon Thyme

Lavender and Lemon Balm

Sage and Bee Balm (Bergamot)

Combine/Chop 3 Tbs. Anise seeds in food processor with the ½ cup sugar in place of infused herb sugar.

Combine/Chop ½ cup of ground pecans and 3 Tbs. of cinnamon with the ½ cup sugar in a food processor instead of infused herb sugar. 

To Dress the Cookies

Try dipping your herb infused cookies in chocolate:

Buy Bakers Chocolate already prepared to melt down at the grocery store and follow directions on package, or combine one bag (16oz.) of dark chocolate chips with 1 Tbs. Olive Oil and heat slowly in a pot on the stove, stirring frequently.  When chocolate is completely melted, remove from heat.  Dip one end of the cookie into the chocolate, or paint one side of the cookie with melted chocolate and lay on wax paper to dry.   

* Especially delicious with peppermint infused cookies!

If using fresh herbs, set aside a few whole sprigs or whole leaves and press into the cookie before baking, or press fresh leaves into chocolate if you are dipping your cookies.  You can do the same with flowers, if your herb is in bloom.

Sprinkle colored sugar onto the cookies before baking. 

Cookie dough can be rolled flat and cut using any shape cookie cutter!  If making cookies to be cut into shapes, I recommend doubling the recipe, since cookie cutters make slightly larger cookies than the standard, small, rectangular shortbread cookie shape.

If you’ve used this recipe, or have a cool variation, share it with us by commenting on this blog!  

Additional ideas welcome!