Food Harvest

One day's pickings from the Donation Garden

2014 was another great year for the Hickory County Master Gardeners Donation Garden located behind the McCarty Senior Center, Wheatland, Missouri.  There are about six regular volunteers that work at least a half day each Wednesday in season.

All the food harvested is donated to the McCarty Senior Center for use in the daily meals and for the Meals on Wheels program that delivers food to qualified homebound individuals.  The area gardened has grown in 2014 and so has the quantity of vegetables.  Here are the totals for 2014:

1.  Bell Peppers………………292 lbs.
2.  Blackberries………………….4 lbs.
3.  Carrots……………………….8 lbs.
4.  Cucumbers………………...458 lbs.
5.  Jalepenos……………………44 lbs.
6.  Lettuce………………………16 lbs.
7.  Okra………………………….4 lbs.
8.  Onions………………………11 lbs.
9.  Radishes……………………...3 lbs.
10. Spinach………………………9 lbs.
11. Sweet Potatoes…………….892 lbs.
12. Tomatoes…………………..249 lbs.
13. Zucchini……………………213 lbs.

Total……………………………2206 lbs.

Donation Garden and Greenhouse 

Posted:  11/14/2014

Final Harvest Before Hard Freeze

The Trick was a hard freeze on Halloween night but the Treat was that much was harvested the day before - Chives, Sage, Thyme, Rosemary, Oregano, Parsley, Cilantro, Tarragon, Peppers, Spinach, Green Tomatoes.  Zinnias were the best cut flowers this time of year.  

22 degrees the morning of November 1, 2014 was too cold for most plants.  Our frost date is October 15th each year but there was no frost before this hard freeze.  Leeks and Carrots will do well in the ground and pulled up as needed.  Spinach was planted as a fall crop.  Harvesting all but the smallest leaves will allow the root to maintain and produce a fresh crop in early April.

Frozen Zinnia…too bad I couldn't cut all the beautiful flowers in my yard before the hard freeze but I sure filled a lot of vases in my house with zinnias!  There are still a few blooming plants alive outside such as mums and blanket flowers.  Petunias have done well in past years but I didn't plant any this fall.

The Food Dehydrator is the most controlled method for drying.  The house sure smells great on drying day!  The red peppers do well by threading a needle and "sewing" each pepper on a 2-3' thread to hang anywhere in your kitchen.  Then they can be removed to a jar to last longer.

Excess Herbs can be tied to a string or loosely stuffed into a mesh bag and hung in an airy place like a carport out of the sun for a few days.  Sometimes this works and sometimes the humidity and temperature varies too much for success.  Oven or microwave drying can work too but has some limitations such as good air circulation and even temperatures that would need a lot of attention to maintain.

Peppers are very easy to freeze as they do not require blanching like most vegetables.  Just clean, wash well, pat dry, and slice or dice before laying on wax paper lined cookie sheet.  They will freeze overnight.  I like to wash and dry herbs before drying/freezing but some say that washing is not necessary.  I always freeze some herbs on their branch such as thyme, rosemary, and keep sage whole leaf; just place in freezer bags as they will be easy to separate.  Spinach must be blanched and then placed in freezer bags and used in recipes that call for cooked spinach.  The green tomatoes were fried up and ate over the next couple days…yum!

There is much information available from the University of Missouri Extension about preserving fruits and vegetables produced in your gardens or obtained from local Farmer's Markets in season.  I have been using this wonderful source since 1978.

Source:  Beti Pearson, Hickory County Master Gardener and Missouri Master Naturalist,
University of Missouri Extension:
Growing Herbs at Home
Freezing Vegetables

Posted:  11/7/2014

2014 HCMG Fundraising Dinner

The Annual Hickory County Master Gardeners' Fundraiser Dinner was held Sunday, October 19th at the McCarty Senior Center in Wheatland, Missouri.  This is one of two events held each year to raise funds to support 14 Service Projects throughout Hickory County.  The 40+ trained volunteers put in a total of at least 1000 hours to promote the University of Missouri Extension's program to "help others learn to grow" and the beautification of public areas with plants, as well as grow vegetables to be used in the community senior center and Meals on Wheels program for qualified individuals.  The other main fundraising project is the Annual Plant Sale where Master Gardeners grow plants in the Greenhouse to sell to the public each spring.

The Service Projects in 2014 are:

1.    Galmey VFW

2.    Greenhouse

3.    Hermitage Community Building

4.    Hermitage Courthouse

5.    Hermitage Library

6.    Hermitage Hornet Garden

7.    Hermitage Welcome Signs

8.    McCarty Donation Gardens

9.    McCarty Senior Center Landscaping

10.  Pittsburg Community Building

11.  Preston Post Office

12.  Wheatland Settler's Village

13.  Weaubleau Memorial Garden

14.  Gardeners Companion Blog

Succulent Pumpkin Planters on a Quilt Square were creatively made by our Master Gardeners and used as centerpieces on all the tables.  The person at each table whose birthday was closest to the day got to take one home.

The annual event was well attended by the community from 11 a.m. to 1 p.m.

Hickory County Master Gardeners worked all year on a quilt which included selling raffle tickets.  Last chance to buy a ticket was at the front door where dinner tickets were sold. The dinner ticket was also good for entry to win one of several nice door prizes. This year's crafted quilt was machine quilted 86"x96" 100% cotton fabric by Moda in a pattern appropriately called "Garden Party."

Hickory County Master Gardeners are known for their delicious home baked desserts and there was a wonderful selection again this year!

Dinner was prepared and served by Chef Mark of the McCarty Senior Center featuring fried chicken, baked ham, scalloped potatoes, green beans, coleslaw, rolls and salad.  Chef Mark receives the large quantities of vegetables produced each year from the Master Gardeners' Donation Garden located just outside the kitchen back door.

There was a Silent Auction table that contained items donated by the Master Gardeners.

Master Gardeners also donated items for Door Prizes.

The winner of the Garden Party quilt raffle was Doris Hutton.

Hickory County Master Gardeners that volunteered their services for the annual dinner would like to give a big THANK YOU for all the support from the community in 2014!  Hope to see you all again next year!

Posted:  10/26/2014

Carrot Cake on the Lighter Side

Carrot Cake and Constant Comment Tea

Carrots planted in early August for a Fall Harvest are sweeter than those planted in the Spring, in my opinion.  Last year's carrots were pulled up about mid-October.  Of course, it is easier to buy those wonderful little carrots in the store and they will continue to be popular. But carrots fresh from the garden are more special.  With a good scrubbing, they may not even need to be peeled and are good to eat plain or in salads.  

Many of the smaller and odd-sized ones can be shredded easily to be used in a delicious carrot cake.  Many carrot cake recipes have more fat and sugar than needed for a good dessert.  This one has less oil and sugar and is made with whole wheat flour that gives a more substantial, healthier option to this classic dessert.  Enjoy this easy to make cake without a guilty conscience!

Ingredients:

¼ cup canola oil, plus more for cake pan

1 cup whole wheat flour, plus more for cake pan

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs

½ cup granulated sugar

⅓ cup packed light brown sugar

⅓ cup low-fat plain yogurt

1 cup shredded, packed carrots 

cream cheese frosting or sprinkle with confectioner's sugar

Directions:

Preheat oven to 350 degrees.

Brush and 8" square glass cake pan with oil.  Place a waxed or parchment paper in the bottom; brush with oil, and dust with flour.  Set aside.

Whisk flour, baking soda, cinnamon, and salt in medium bowl.  Set aside.

Whisk eggs, sugars, yogurt, and oil until smooth in small bowl until smooth.  Gently mix egg mixture into dry ingredients until moistened; mix in carrots.  Scrape batter into prepared 8" square pan.

Bake about 40 minutes or until toothpick inserted comes out clean.  Cool slightly.  Turn out of pan on rack to cool completely.  Transfer to plate and dust with confectioner's sugar for a lighter dessert.

For a layered cake with cream cheese frosting:

1 cream cheese bar softened to room temperature

1 cup confectioner's sugar

½ teaspoon vanilla

¼ cup finely chopped walnuts (optional)

Beat with hand mixer until fluffy.  Cut 8"x 8" cooled cake in half.  Smooth out about ½ cup of the frosting on top of one layer then place other half cake on top.  Frost sides and top evenly.  Sprinkle walnuts on top, if desired.  

For more information about growing carrots see:  extension.missouri.edu/p/g6201-9

Source:  Beti Pearson, Hickory County Master Gardener and Missouri Master Naturalist.

Posted:  9/19/2014

Tarragon

I added Tarragon to my herb garden this year and I am glad I did!  I picked up a plant at a Farmers Market in Hot Springs, Arkansas this spring when I was touring various gardens in the area. 

I was instantly captivated by its delightful fragrance. It has a smell and taste combination of a high quality licorice and mint. As I found out later, Tarragon has three varieties:

French Tarragon,  (Artemisia dracunculus var. sativa) is the highest quality for culinary purposes.

Russian Tarragon,(Artemisia dracunculoides) is a close relative but has little to no culinary value; even considered by some as a “weed.”

Mexican Tarragon,  (Tagetes lucida) is not even a relative but has the same culinary value as French Tarragon.

Mexican Tarragon is what I have and has proven to be easy to grow; a care-free herb. It stays compact and is a perennial. It only has to be divided every three years to keep it vigorous. 

French Tarragon is difficult to grow in Missouri, if it can be grown at all. It cannot stand hot and humid weather. So don't waste your time and money if you don’t want the challenge but grow what works:  Mexican Tarragon. It is absolutely wonderful.

If you are tired of using the same old herbs for your cooking you must give Tarragon a try. It is best suited for lighter fare such as poultry and fish. Tarragon is refreshing and never overpowering.  Also blends well with mayo and cream making it ideal for sauces extending the range to vegetables and dips.

Tarragon Olive Oil Ice Cream

The best advice that I can give is to add it in the later part of recipes to preserve its delicate flavor; overcooking can destroy it. 

Tarragon chicken is one of the most well known recipes for tarragon and is a good one to start with. It is not only quick and simple but once made it is easy to see how versatile this herb can be and you will rethink some of your old recipes.

Tarragon Chicken

So if you are looking something different, by all means give Tarragon a try. You will not be disappointed!

Source: Keith Pearson, Hickory County Master Gardener

Posted:  8/15/2014

Berry Cobbler

Summer Berry Time!

This recipe works well for berries such as gooseberries, black raspberries, dewberries, blueberries and blackberries.
The sugar amount can be doubled if you like less tartness.

Gooseberry Cobbler with Ice Cream

Ingredients for Gooseberry Cobbler

Preheat oven to 350 degrees.
Filling:
4 cups gooseberries (or fill any deep dish with cleaned berries to 1" from top)
¾ cup sugar
3 tablespoons flour
1 tablespoon butter
½ teaspoon nutmeg
2 eggs

Put all ingredients (except berries) in blender and blend thoroughly.  Pour over berries in deep dish and stir to cover all.

Topping:
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter, cold, cut into ½" cubes
⅔ cup low-fat buttermilk

In large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, salt.  Blend in butter until mixture resembles coarse meal.  Add buttermilk; stirring until a dough forms.  Drop dough onto berries in about ⅓ cup mounds.  Depending on the size of your deep dish, you can leave as mounds or spread out leaving gap at edges.  This recipe also works well for individual servings in oven-proof cups such as ramekin dishes.  Sprinkle dough with remaining sugar.  Bake until fruit is bubbling and biscuit topping is golden brown; about 35 to 45 minutes.  Let cool 15 minutes; serve warm.

Finished Berry Cobbler

Source:  Beti Pearson, Master Gardener and Master Naturalist

Posted:  7/11/2014

Brisk Weather Comfort Food!

Whatever the season, our gardeners enjoy nature whether it is plant or animal and work to create a more hospitable environment for both. 

A flock of birds enjoy the suet buffet prepared by Deanna Loeffler.

Deanna shares the winter scene seen from her back deck.

With this extremely cold and snowy long-lasting winter, Master Gardener, Deanna Loeffler, sympathizes with those struggling to have an adequate food supply. Her interests led her to research and devise a suet recipe for the birds that share her garden and farm. 

Deanna is sure the suet is a delicacy because she reports, "Seems like hundreds of yellow finches, many cardinals, several kinds of woodpeckers/flickers, chickadees, tufted titmouse, purple finches, juncos or snow birds, blue-jays and several types of sparrows.  This year the starlings have found my feeders and they are gluttons!"

HOME MADE SUET FOR WINTER BIRD FEEDERS

Combine and microwave in a large microwave dish for about 21/2 minutes.

   1 cup chunky style peanut butter

   1 cup lard

Add and mix well.

   1/2 cup granulated sugar

   1/2 cup whole wheat flour

   1 cup "quick" oatmeal

   1/4 cup dried cherries, cranberries or raisins

   3 cups cornmeal added 1 cup at a time to aid in mixing into other ingredients

Spoon one-half the mixture into each of two 9" sized pans.  Place suet in a cool location until the suet is "set."  This recipe makes approximately 2 lbs. suet.

Tip for feeding:  Break or crumble into very small pieces and place in tray feeders.  The suet is crumbly and will not work in the wire suet feeders made for cake suet.




Close view of tray feeder with black oiled sunflower seed on bottom

of tray with center layer of coarse sunflower seed over the bottom layer.

The suet is crumbled and added on both sides of the coarse sunflower.

Posted: 2/8/2014



The Season of Thanksgiving

   

Our modern American Thanksgiving has its founding with our Pilgrim forefathers who gave thanks for their freedom of worship and the abundant harvest after a difficult year adjusting to life in the new world. The Pilgrims' first Thanksgiving was a three day gathering and included members of the native tribes in the area.

 

 

The tables of that first Thanksgiving were laden, literally,  with wild fish, and game but fewer vegetables than today, no mashed potatoes because potatoes were not introduced to the diet till much later, but today's special treat, lobster, was abundant and common fare at the time.  The local tribe, the Wampanoag, introduced the Pilgrims to edible berries, pumpkins, squashes and corn. The tribe also introduced the Pilgrims to chestnuts, beechnuts and walnuts. Root vegetables such as carrots and turnips were grown by the Plymouth settlers. It is said that the feast most likely centered around "meat, meat, and more meat".  The forests of the time were filled with turkey, geese and even passenger pigeon as well as deer and other game animals. 

 

Like the menu, the etiquette of the day was one of practicality. The cooked food was spread across the table in no particular order-a single course meal largely served table top. For those seated, men first with women and children last, the food that came to rest in front of them was what was eaten.  No serving dishes passed around the table. Cutlery consisted of spoons and knives with fingers being used as we would use a fork.



rendering of painting courtesy of the Smithsonian Magazine.



Two accounts of that original Thanksgiving are all historians have for facts of the event.  Edward Winslow wrote to his family in England describing the feast and Plymouth Governor, William Bradford, recorded the occurrence of  three days of giving thanks at the end of the harvest season. 

 

 

Source:  Smithsonian.com. What Was on the Menu at the First Thanksgiving by Megan Gambian.

 

 

Sweet Potato Pie

Sweet Potato Pie

The Master Gardener's sweet potato harvest at the McCarty Senior Center was a big success this year! This recipe for Sweet Potato Pie is low sugar allowing full natural sweetness to come through. Of course, the addition of whipped cream brings it all together for a delicious harvest dessert.                                                                              

Enjoy!

Sweet Potato Pie Ingredients:

3 large eggs

2 cups cooked, peeled, mashed sweet potatoes (about 2 medium)

1/3 cup sugar

1 teaspoon grated lemon zest

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 1/2 cups light cream

4 tablespoons melted, unsalted butter

1/2 cup pecan halves for top (optional)

whipped cream for top (optional)

1 deep dish pie shell

Preheat oven to 425 degrees.

Put all ingredients, in order, into blender.

Blend on low until well mixed; about 30 seconds, then high for 5 seconds more.

Pour into pie crust.  

Top with pecans.

Bake at 425 degrees for 15 minutes, then 350 degrees for 40 minutes or until filling is set - top of the tip of a knife comes clean when inserted into center).

Cool completely before serving.

Top with whipped cream.

Sweet Potato Pies Ready for the Annual Master Gardener Fundraiser Dinner at the
McCarty Senior Center in Wheatland, Missouri

Posted: 10/24/2013

Gourd Decorating Session: Simple to Unique!

 

 

...Master Gardeners and members of our community recently enjoyed a day creating art pieces from a common agriculture staple! 

Gourds before our local artisans have started their work!

A sampling of Gourd Art!

 

Three Easy Steps for Gourd Decorating

 

1.  Soak the gourd to help remove the outer skin, mold and dirt.  While gourd is kept moist, use fine sandpaper or a dish scrubber to remove the outer crust.  The gourd should be very smooth and clean. Let the gourd dry.

 

2.  Cut an opening in the gourd.  The opening will be permanent, so please carefully choose where you want the opening.  Through this opening, clean out the pulp, seeds, and membrane with a scooping utensil.  You may want to wear a mask.

 

3.  The final step in the project is staining the gourd.  For a natural look, leather dye in a color named "saddle" works well.  Wood stain may also be used.  For contrast, a darker stain color may be applied at the top of the gourd heavily enough to allow some to drip down the sides.  Additional trim such as light weight cording and beads may be attached to the top or neck of the gourd.

Sources:  Welburn Gourd Farm at http://www.welburngourdfarm.com has gourds to purchase and training information about gourd decorating.  Wuertz Gourd Farm at http://wuertzfarm.com has gourds to purchase.

Hickory County Master Gardeners cannot recommend or endorse retail sources, but local Master Gardeners have had experience with these retail sources for supplies.

Posted: 10/20/2013



Butternut Squash Soup

Menu

Butternut Squash Soup with Pumpkin Seed Garnish

Ciabatta Bread with Butter

Mixed Spring Green Salad with Homegrown Red Peppers and Cherry Tomatoes

Peach White Balsamic Vinegar and Persian Lime EVOO

Pinot Grigio Wine

It has been a bountiful growing season!  Butternut Squash is the best and longest keeping of the winter squash when kept in a cool basement; likely until the end of December. The thing about butternut squash is that it has a wonderful consistency when pureed and can take on so many different spices and combines well with other foods that are added.  Of course, roasted butternut squash is just the beginning.  If you are adventurous and want to try something wonderfully satisfying...
Butternut Squash Soup is worth a try!  

                                                        How to Roast Butternut Squash

Preheat oven to 350 degrees. Wash and cut in half lengthwise, removing the woody stem.  Scoop out the seed with membrane and discard.  Place each half on foil large enough to seal well.  Sprinkle cut side with ground nutmeg and dot with about a tablespoon of butter.  Seal in foil and place on cookie sheet.  Cook in preheated oven for about an hour for medium size or 1 1/2 hours for large butternut squash or more than one on a cookie sheet.  Test for done by fork tenderness.  Then check again by opening foil and looking at bottom.  Should be brown where it rests on cookie sheet; not black.

Next time you cook roasted butternut squash, add another one to use later for soup.  One medium squash makes about two cups mashed squash.

With the foil opened, let cool enough to touch.  Cut lengths up into 4-5 pieces so you can peel them.  Place in bowl and used potato masher until large chunks are gone; can still be lumpy.  Use measured amount in recipe and rest can keep in refrigerator up to a week.  What doesn't get used, put in 2-cup freezer containers and freeze for up to a year.  

Butternut Squash Soup (serves 4)

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 2-inch piece fresh ginger, peeled and chopped

2 cloves garlic, chopped

2 cups roasted squash, mashed

1/4 cup orange juice

salt and pepper to taste

3-4 cups water or broth (amount depends on how thick you prefer - can add more later after pureed)

dash ground nutmeg

pumpkin seeds and/or sour cream to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

ginger, garlic, squash

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water or broth, bring to boil, reduce heat, simmer 10-20 minutes

Puree soup in 2 batches in blender or food processor:

add orange juice and 1/2 teaspoon salt (or to taste)

Serve hot with fresh ground pepper

Garnish with roasted pumpkin seeds and/or sour cream

ENJOY!

Posted 10/16/2013