Delightful Garden Recipes
Nothing beats a delicious meal prepared with garden fresh ingredients. We will be sharing recipes that feature seasonal ingredients that will be ripe and ready for
maximum flavor and freshness.
We are little early for tomatoes from the garden, but this recipe can be made with
vine-ripened tomatoes from your local grocer. But, it will be a show-stopper with
freshly picked tomatoes.
PANZANELLA, BREAD SALAD
Serves 4 to 6
3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded
In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.Allow bread to absorb the tomato juice and
dressing for maximum flavor!
Serves 4 to 6
Victorian Rose Geranium Cake
1 hr 20 min
For the Cake:
16 to 18 rose geranium leaves, rinsed and patted dry
2 sticks unsalted butter, plus more for the pan
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 3/4 cups sugar
6 large egg whites
For the Frosting:
4 rose geranium leaves, rinsed and patted dry
1 1/2 cups sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
5 drops red food coloring
Add Checked Items To Grocery List
Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.
Meet Ivan, one of our youngest gardeners.
Did you ever think of making a cake from scented geraniums? This old, Victorian recipe uses the scented rose geranium leaves to flavor the baked cake. The leaves are removed before decorating and serving the cake but the delicate rose scent has flavored the cake. This recipe was created by chef Anne Burrell from the Food Network. Hope you try it!
Brilliant color and textures to excite the eye.
We Grow Our Own
We are a small but efficient growing facility with two full size greenhouses and two cold frames that produce 75% of our sale able inventory. Our specialty is xeriscape plants that are low water use and heat tolerant plants that thrive in the high desert climate.
Contrary to what many people believe, many xeriscape perennial plants are fragrant,and bursting with color so they are welcome additions to almost any garden. The other great
aspect of these plants is their ability to attract pollinators such as hummingbirds, bees
Another category of specialty plants are unique ground covers and ornamental grasses that add texture and preserve moisture in the soil. Many of these plants are succulents that
are especially attractive in rock gardens, and are considered low maintenance.