Purslane... not just a pretty flower! Purslane tops the list of
heart-healthy omega-3 fats of any edible plant, say scientists at
UT SanAntonio. This pretty herb also has 10 to 20 times more mela-
tonin than any other fruit or vegetable tested. (Melatonin is anti-
oxidant that may inhibit cancer.) Try throwing some leaves in your
next salad - and enjoy their lemony/peppery flavor. More from the
squares: $1.50. 4.5" rounds: $1.99. hanging baskets $14.99.
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Central Texas Gardener (KLRU-TV): Get firewise garden tips
from Patrick Allen (Texas Forest Service); and on a rocky,ski-slope
native plants after excavating over-run exotic invasives.Saturdays
The winter vegetable Swiss chard is rich in vitamins A, C, E and K, calcium,
manganese, potassium, fiber, copper and iron... and more.
Six Activities for July
By Chris Winslow
1. Vegetable Garden The timing always feels a bit strange, but this
is actually the month to renew your vegetable garden for the fall
harvest season. From seed, plant snap and lima beans, sweet corn,
Swiss chard, cucumbers, summer and winter squash (my favorite),
black-eyed peas, okra, cantaloupe, pumpkin and watermelon. For
transplants, it’s the right time for tomatoes and peppers.
2. Tomatoes Be sure to plant determinate varieties with reputations
for heat survival. (Spot the clues in their names.) My favorites are
surefire, solar fire, solar flare, celebrity, heatwave, sunmaster, and
BHN444 (healthy surprise).
3. Water Your plants will need this to survive. Not just a splash on
the surface… but rather a profound watering. This will give them a
more established root system and a better reservoir to draw from.
Try to water on a 4 to 5 day schedule. Don’t run automatic sprinkler
systems during the day. (Loss to evaporation is too great.)
4. Mulch Keep all flowerbeds, vegetable gardens and trees mulched.
This will conserve water, cool the root zone and generally relieve heat
stress.
5. Mow High Choose the highest setting for your mower. Longer
grass blades will help shade the roots and conserve water.
6. Survive! Want to avoid heatstroke? Three rules for central Texas
gardeners: A. Wear effective sunscreen and a large brimmed hat.
B. Garden early in the morning. C. Drink gallons upon gallons of
water. Happy Gardening Everyone!
Check out Mick Vann's http://gustidude.blogspot.com/ for more
culinary tales. ('CBoy' = Chris Winslow)
How to Make Green Herb Sauce
by Mick Vann
This Italian sauce is GREAT on anything: grilled or roasted chicken -
any kind of braised, grilled, or roasted meat – seafood – used as a salad
dressing – over vegetables – as a topping on grilled or broiled garlic
bread – as a dip for pita chips, etc. etc.
Green Herb Sauce: makes about 1 quart
Salsa Verde
4 cups basil leaves
2 cup Italian flat leaf parsley leaves
1 cup fresh mint leaves
2 tablespoon anchovy fillets, crushed (or paste)
8 garlic cloves, minced
4 tablespoons capers, drained
2 slice (1-inch thick) stale peasant bread, soaked in water, squeezed
dry, torn into pieces
1 cup fruity olive oil
4 tablespoons balsamic vinegar
1 cup Parmesan cheese, grated
Sea salt to taste
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Advance Preparation:
1. In the bowl of a food processor, combine the fresh herbs, anchovy
fillets and garlic. Process until coarsely chopped. Add the capers
and bread and pulse to combine.
2. With the processor running, add the olive oil in a thin stream to
emulsify. Add the vinegar and pulse briefly. Add Parmesan cheese.
Adjust seasonings. Cover tightly with plastic wrap and refrigerate
(can be made up to week in advance.) Allow to return to room temp-
erature before serving.
3. Alternatively, follow the same procedure using a large mortar and
pestle.
Chef Notes-
Green sauce will keep refrigerated and tightly covered for at least a
week. It can be frozen, but freezing will significantly darken the
color. There are countless variations on this sauce, so feel free to
experiment. Some variations to consider when making the sauce
include arugula (rocket), French sorrel, and pitted green olives. In
a pinch, Thai fish sauce can be substituted for the anchovy, but
reduce the final salt.
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www.itsaboutthyme.com
