tel: 512-280-1192 Sept 23, 2011
Nursery notes: in honor of visiting chef Norris Sebastian on Sunday,
$1 off 4" pots of basil; reg. price $2.50, sale price $1.50. Boston
Ferns also on sale: two for $20 (reg price $15 each). This is the time
for fall vegetable planting - so please drop by to see the array of choices
we offer. A big thank you to Farmer Tim P. Miller for sharing his
knowledge with all the nursery's friends last Sunday, and thank you
everyone for coming out for the afternoon.
FREE LECTURE THIS SUNDAY: ‘Pesto and Beyond’ 2 p.m.
Sept. 25. Expert chef Norris Sebastian from Blair House, Wimberley,
will teach you how to make pesto, herb vinaigrettes and mayonnaise.
Find details about the glorious place where Chef Norris works here:
____________________________________________________
'Gardening with Bambi' If you have deer nibbling and destroying all
your hard work in the garden, we suggest you read Bob Beyer's article
in a recent issue of Down the Garden Path - the excellent newsletter
published by the folks over at Zilker Botanical Gardens. bambi
____________________________________________________
On Central Texas Gardener (KLRU-TV) this week, a visit to the
deer-resistant gardens of blogger Diana Kirby, and an interview with
Tricia Martin (Forever Gardens ) about her top choices for drought-
tough, deer-resistant plants. Noon and 4 p.m., Sun. 9 a.m or click here:
Brussels Sprouts & Kale Reconsidered!
by Chris Winslow
Two fall vegetable plants that central Texas gardeners should consider
planting right now are Brussels sprouts and kale. Both seem always
to come near the bottom of the culinary appeal list, especially for
children and a surprising number of adults… but it’s time for a re-
evaluation.
Traditionally old-school cooks would boil them into a soft, gray
oblivion,leaving them tasteless and without any of the heart-healthy
nutrients. On top of this, an overcooked sprout will sometimes
smell vaguely of sulfur.
My daughter turned us on to a real treat by showing us how to roast
Brussels sprouts in the oven. Now they have found a solid place in
our side dishes at least once a week.
George Carter, a visiting friend from New Zealand, tried the roasted
sprouts at a dinner in his honor the other night and said they were
fantastic. This came after 74 years of turning them down. What a
surprise.
Which brings us to timing.
Brussels sprouts planted from transplants in the late summer through
early fall (last week of August through the first week of November)
always seem to make a better crop than late winter plantings.
Like all brassicas, Brussels sprouts love a sunny, well drained location
with plenty of humus-y compost mixed into the garden soil. Also
mixing a slow release organic fertilizer into the soil will give the growing
plants plenty of nutrition.
Keeping the soil moist will insure production. Brussels take a long time
to develop but are well worth the wait. These little cabbages form on
the stalk of the plant and ripen from the bottom to the top.
____________________________________________________
Kale, on the other hand, has been a vegetable that I’ve actively avoided
for years. That’s until last winter when my first kale crop was ready
to harvest and cook. My wife Diane avoided the boiling pot, and chose
instead to simmer and steam the leaves in a 12 inch skillet along with
some herbs, mushrooms, onions and garlic.
Heaven! What have I been missing?
Kale is simple to grow in our Austin climate. Being a brassica, it has
the same requirements as broccoli, cabbage, Brussels sprouts, cauliflower,
mustard and collards.
My most successful varieties last fall and winter were white Russian,
red winterbor, and dinosaur… which lasted until June, and became as
large as its name suggests.
Most of us eventually discover the wonders of kale and Brussels sprouts,
some a little earlier than others. If you haven’t given them a try, now is
the time!
(We sell 6-packs of Brussels sprouts for $3.29; 4" pots of kale - $1.50.)
Happy gardening everyone!
_______________________________________________________
How to Cook Brussels Sprouts and Kale
by Julie Blake
1. Brussels Sprouts
Rinse, pat dry, put in a bowl, coat with 2-3 tbsps olive oil
Bake in the oven at 375 degrees for 15 – 20 mins
Shake pan half way through cooking to ensure even roasting.
2. Kale
2 huge bundles of organic kale
½ cup water
Olive oil
Garlic powder
Black pepper
1/3 cup Sauvignon blanc (Oak Leaf is my favorite cooking wine)
(serves 3 – 4)
Rinse and cut the stems away, and then I just tear up the kale by
hand into medium sized chunks. Get a pan with a lid, and turn the fire
on about medium-high. Pour 1/2 cup water and 1 tbsp. of olive oil in
the pan and throw in the kale. Stir it around and then put the lid on for
about 5 minutes.
The kale will start to wilt. When it has wilted down about 1/2 way,
remove the lid and add a little garlic powder, black pepper, another
tbsp. of olive oil and 1/3 cup of wine. Toss that around and then cover
it back up and turn the fire to low and let it wilt down the rest of the
way. (If you like a more bitter taste, you can use rice wine vinegar
instead.) Happy cooking!
Visit the website at www.itsaboutthyme.com Visit the nursery at 11726 Manchaca Road, Austin 78748
