tel: 512 280-1192 thursday, august 20, 2015
Nursery Notes: 50% off rose magic garden soil: $5.49 (regular
price $10 99). 50% off Pink Gaura - $3.99 (reg. $7.99). And
the final week of the buy-one-get-one-free sale: Prides of Barba-
dos, Mexican Bush Sage and Sweet Basil all 4.5" rounds for
$3.59. Shasta Daisies, Indigo Spires Salvia and Candlestick
Plant all in 1 gal. pots for $7.99.
Gardening by the Light of the Moon: At Tablehurst Farm in
England's southeast, the gardener/farmers there 'bring a spiritual
aspect to gardening, emphasising the influence of invisible energies
such as lunar cycles and their impact on growth.' And according to
writer Sarah Raven, it works: Tablehurst
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As Summer Slips Away: 'As yet another long, hot Austin summer
drags on,' writes Pam Penick, 'with no real relief expected until
early October, I start combing the garden for signs of a change in
season. Late yesterday afternoon I found quite a few — hallelujah!'
Five Southern Tree House Getaways: 'Tap into your inner twelve-
year-old,' encourages writer Elizabeth Hutchison, and consider stay-
ing for a night at one of these amazing creations. (The one above
is in Spicewood, TX.) Complete story in Garden & Gun
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Central Texas Gardener: Drought tips on how to save water. Tour
artistic lifestyle outdoor living with succulents. Sat., 4 p.m. & Sun.
at 9 a.m. KLRU
Recipe: Calabacitas de Santa Fe
by Mick Vann
A classic New Mexico-style side dish with squash, corn, green chile
Calabacita is Spanish for 'squash,' but in New Mexico, it refers to
this dish, traditional fare of the Pueblo Indians. It is most popular
cooked in the late summer to early fall, when all of the ingredients
are fresh in the garden.
This dish is typically prepared as a stovetop sauté or stir fry but
has evolved to be sautéed first, and then baked as a casserole with
the addition of shredded chicken, pork, or beef. Some folks like
to add a bit of heavy cream or half and half to make the dish a
little creamy.
Many New Mexicans like to add some chicos, which are dried ker-
nels of sweet corn, traditionally roasted in a horno oven (see Notes
below for preparation). White or yellow hominy may also be added.
The dish is equally popular across Mexico, made with jalapeños,
serranos, güeros, or roasted and peeled poblanos. Any leftovers
are excellent mixed with scrambled egg for a healthy breakfast taco.
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(Serves 4 to 6 as a side dish)
- 1½ tablespoons vegetable oil, lard, or poultry fat
- 1½ tablespoons butter
- ⅔ cup chopped onion
- 4 cloves of garlic, minced
- 1¼ pounds squash (yellow, zucchini, or tatume), stemmed and
- 1½ tablespoons butter
- ⅔ cup chopped onion
- 4 cloves of garlic, minced
- 1¼ pounds squash (yellow, zucchini, or tatume), stemmed and
sliced ¼ inch or chopped
- 1¼ cups fresh sweet corn, cut from the cob
- ⅔ cup halved cherry tomatoes or chopped tomatillo (optional)
- ½ teaspoon dried Mexican oregano, crumbled
- ½ to ¾ cup prepared roasted and chopped New Mexico green chili (to taste)
Salt and pepper to taste
½ cup grated queso fresco or Monterey jack cheese
Cilantro sprigs, for garnish
- 1¼ cups fresh sweet corn, cut from the cob
- ⅔ cup halved cherry tomatoes or chopped tomatillo (optional)
- ½ teaspoon dried Mexican oregano, crumbled
- ½ to ¾ cup prepared roasted and chopped New Mexico green chili (to taste)
Salt and pepper to taste
½ cup grated queso fresco or Monterey jack cheese
Cilantro sprigs, for garnish
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In a deep sauté pan or wok over medium high heat, melt the oil and
In a deep sauté pan or wok over medium high heat, melt the oil and
butter. When sizzling, add the onion and sauté until transparent, about
2 to 3 minutes. Add the garlic and sauté 30 seconds longer.
Add the squash, corn, tomatoes or tomatillo (if using), and oregano
and sauté until the squash is just beginning to get tender, about 3
minutes.
Add green chiles, and chicos or hominy (if using), and cook an add-
itional 2 minutes. Season to taste with salt and pepper, stir well, spoon
into a serving dish. Top with the grated cheese, garnish with cilantro,
and serve immediately.
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Notes
To prepare as a casserole, preheat the oven to 350°F. Lightly butter
To prepare as a casserole, preheat the oven to 350°F. Lightly butter
an appropriately-sized casserole dish, add shredded chicken, pork,
or beef to the stir fry and mix well. Spoon into the casserole, smooth
the surface, top with the shredded cheese, and bake uncovered for 25
minutes.
To prepare chicos, soak ⅓ cup of dried chicos in warm water for sev-
To prepare chicos, soak ⅓ cup of dried chicos in warm water for sev-
eral hours or overnight. Drain and rinse in a colander. Add 3 cups water
and the chicos to a heavy bottomed pan, bring to a boil, and reduce
to a simmer. Cook for 60 to 90 minutes, until the chicos are tender,
plump, and slightly chewy. Drain and add to the recipe, to taste.
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Mick Vann is a horticulturist, food writer and blogger, chef, rest-
aurant consultant. Read Mick’s blog at gustidude
Please contact newsletter editor Darrel Mayers (pictured above)
with any ideas for articles or interesting links:
internationalrain@yahoo.com
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