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

Second Saturday Lasagna Gardening Presentation

The most recent Second Saturday was a presentation on Lasagna Gardening. The two Master Gardeners Cynthia Bailey and Andrea Lewandowski put together a great presentation describing the techniques and the reasons for gardening this way. It is a type of gardening that requires no digging and relies on layers of materials to benefit the garden.  As Cynthia expressed, it is easy on the back and cheap. This is a great method for all gardeners interested in organic gardening and making gardening a lifelong easier job.

As I was reading about Lasagna Gardening I came across an article in motherearthnews about Ruth Stout. Who is she? One of the first persons to advocate "No Dig" gardening. Ruth wrote a book in the 60's with the title "Gardening without work" For the aging, the Busy and the Indolent. Her bio is fascinating and shows the best practices for gardening are always alive and well in the gardening circles. Enjoy.


http://www.emmitsburg.net/gardens/articles/frederick/2007/stout.htm
http://www.motherearthnews.com/Organic-Gardening/2004-02-01/Ruth-Stouts-System.aspx
http://awaytogarden.com/april-book-giveaway-ruth-stout-and-jim-crockett

Second Saturday Grapefruit Yogurt Cake

By Eileen Kull

Hello all home bakers,
       Copied below is the recipe for the cake served at this month's Second Saturday Gardening Series. There were a lot of requests for the recipe, so here it is. Only the cake I made did not have the glaze. Enjoy!

Grapefruit Yogurt Cake

Adapted loosely from Ina Garten, (copied from the smitten kitchen website)

1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (230 grams) plain whole-milk yogurt
1 cup (200 grams) plus 1 tablespoon (13 grams) sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1/3 cup (80 ml) freshly squeezed grapefruit juice

For the glaze:
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 ml) freshly squeezed grapefruit juice

Preheat the oven to 350�F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.