tel: 512 280-1192                                Thurs, September 25, 2014
Nursery Notes: new tree shipment arrived this week: we have 
Monterrey oaks, red oaks, bur oaks & live oaks : 5 gal $34.99,
10 gal. $125,  30 gal. $25. Control weeds the organic way with
corn gluten. Now is the time to apply it. Veggies in this week:  
collard  greens, Brussels sprouts, cauliflower, broccoli, and Swiss
chard, cabbage, kale, cilantro, parsley, lettuce. (Spinach coming
soon.) Habanero peppers on sale: reg. 2 gal  $9.99 (reg $19.99)
Ghost peppers 1 gal $5  (reg $7.99.)  Chile pequins 1 gal. $5
(reg $7.99.) 7 gal cardemon gingers reg $39.99  now $19.99.
Meyers lemons in stock for $49.99.
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Farmer Tim Miller, next Sunday: we launch our fall speaker
series on Oct 5 with the return of freethinking farmer Tim Miller.
(He's been Certified Organic since 1989.) Learn about dryland
farming practices,  heirloom crops, and alternative farming
techniques. 2 p.m. Free. 

 
Meet our veggie gardening expert Dwight Littleton in the Thyme
vegetable garden at 8 a.m. on Saturdays to learn all about how to
have a successful garden-to-table operation. This is hands-on, so
bring some gloves and be prepared to work!
 

Amazing Face-the-Foliage designer Justina Blakeney builds these
whimsical portraits out of leaves, stems, twigs, fruits and flowers.
An interview in Horticult.  
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Central Texas Gardener  Cool-weather vegetable garden. Get ready
to fill the kitchen with organic food all winter. Meet elementary school
gardeners who can give you some advice, in Spanish and English.    
 Sat. noon, 4 p.m., Sun. 9 a.m. www.klru       

We have cilantro and basil in stock: $2.59 for 4" pots
The Opposites: Basil & Cilantro
by Chris Winslow 

One of the great characteristics of culinary herbs is that besides look-
ing attractive within your landscape, they remain evergreen through-
out the winter season.

This evergreen list is a long one: rosemary, garden sage, thyme, ore-
gano, garlic and onion chives, salad burnet, savory, lavender and the
two parsleys (Italian and curled) all keep their leaves during the winter.

I must mention two herbs however that are actually annuals in their
growth habits: basil and cilantro.These culinary herbs grow in entirely
opposite seasons.
 
Basil loves the heat of summer, while cilantro loves the cool tempera-
tures of fall and winter. So now is the time to plant cilantro… and next
month (October) will be the time to harvest basil before it’s lost to
the first freeze.

If you are wondering what to do with all these basil leaves, you
might try your hand at making some pesto. Pesto (from the Italian
verb ‘to crush’) is a versatile sauce with many uses in pasta, soups,
pizza and for flavoring breads. Also it is easy to store in the freezer.
(We fill old-fashioned ice trays and use cubes for soups and pasta
dishes.)
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CLASSIC GENOESE PESTO
All you need is olive oil, basil leaves, pine nuts  (substitute walnut or
pecans), garlic and some parmesan cheese. Here's  a traditional Italian
recipe that my family always enjoys. 
 
Ingredients:
2 to 3 cups washed basil leaves
3 tablespoons pine nuts
½ cup of olive oil
2 peeled garlic cloves
½ cup fresh parmesan cheese
a pinch of salt
3 tablespoons soft butter
   
Mix the basil leaves, pine nuts, olive oil, salt and garlic in a food
processor and process until blended into a smooth paste. If it’s too
dry, add a little more olive oil. Transfer to a bowl and stir in the grated
parmesan cheese and the soft butter. Your pesto is now ready!
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