Fall A TASTE OF
Easy Recipes From The Garden
KID’S KITCHEN:
TIPS For a
Successful
FALL GARDEN
Sweet Potato Bites with Dipping Sauces
HOT
PUMPKIN
CHOCOLATE
Crème Brulee
with Cayenne Pepper
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3| Fall recipe book
2 | Fall recipe book
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What’s Growing: Fall Vegetables
TABLE OF CONTENTS <
14
Fresh Green Salad with Herb Vinaigrette
8
16
10
Hot Chocolate with Cayenne Pepper
18
Spiced Red Cabbage with Apples
22
Tips for a Successful Fall Garden
24
Ingredient Checklist Photos by Karen Seagrave
Kid’s Kitchen: Sweet Potato Bites with Dipping Sauces
12
Chicken Sausage and Kale Stew
Pumpkin Crème Brûlée
“Harvest time is upon us— gather, prepare and celebrate!”
-P. Allen Smith
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3| Fall recipe book
What’s
G rowing: FALL VEGETABLES After picking, almost all root vegetables can be kept in your refrigerator’s crisper for at least a week, sometimes longer. Some, like rutabagas, can stand up to a month’s-long storage in a cool, dark place.
Rutabagas are the result of a cross between a cabbage and a turnip.
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FALL Vegetables 13
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W
hile the bounty of a summer harvest may be waning, there are still plenty of delights to enjoy from the garden. Plant your garden with hearty root vegetables, lettuces and plenty of greens to enjoy during the cooler months. Follow the links below for growing tips for each vegetable shown.
1. 2. 3. 4. 5. 6. 7.
Artichoke Arugula Broccoli Brussels Sprouts Cabbage Cauliflower Collards
8. 9. 10. 11. 12. 13. 14.
Kale Kohlrabi Leeks Lettuce Mustard Greens Pumpkins Radicchio
15. 16. 17. 18. 19.
Rutabagas Spinach Sweet Potatoes Swiss Chard Turnip Greens
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19 Click an image to learn more from Bonnie Plants.
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Tips For A Successful
FALL GARDEN Take a bit of advice from garden expert P. Allen Smith to make the most of the growing season. DID YOU KNOW? Wood ashes from your fireplace can be used as fertilizer for plants such as broccoli, Brussels sprouts, and cabbage. Wood ashe will raise soil pH. It should be viewed as a liming material to reduce soil acidity.
WATER & FERTILIZE Remember young plants require plenty of moisture, so keep them well watered. In addition, many of the leafy fall vegetables, such as spinach and kale, are heavy feeders so be generous with the fertilizer.
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CONSIDER PORTABILITY If you live in a northern region and have a small garden, consider planting your vegetables in containers. Place casters on the bottoms of the planters, or find a small container platform with wheels, so they can be easily rolled indoors in case of an early fall frost.
PROVIDE FROST PROTECTION Rather than using plastic sheeting, which may damage plants on hot fall days, try a frost blanket to keep your plants snug as temperatures begin to drop. Available in various weights, the blankets—which are made specifically for this purpose— can provide frost protection in lower temperatures. What’s more, frost blankets can offer protection from insects, rabbits, and birds that might be looking for a snack.
Estimated First Frost Dates by Zone Zone 3: Sept 1st - 30th Zone 4: Sept 1st - 30th Zone 5: Sept 30th - Oct 30th Zone 6: Sept 30th - Oct 30th Zone 7: Oct 15th - Nov 15th Zone 8: Oct 30th - Nov 30th Zone 9: Nov 30th - Dec 30th Zone 10: Nov 30th - Dec 30th Zone 11: Frost Free Zone map source: http://planthardiness.ars.usda.gov/PHZMWeb/Default.aspx
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HOT
Chocolate WITH CAYENNE PEPPER
PREPARATION n a saucepan, whisk together the water, stevia and cocoa powder. Slowly bring to a simmer over medium heat, stirring constantly. Cook until the mixture thickens and resembles syrup.
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Next, mix in the remaining ingredients and continue to heat, taking care not to boil. Remove the cinnamon sticks and pour into mugs. Garnish with mint sprigs. Serve hot. Makes 6 servings. INGREDIENTS
SPICE OF LIFE: Capsaicin, which is found in cayenne pepper, has pain-relieving properties that make it beneficial for treating everything from rheumatoid arthritis to nerve damage caused by diabetes.
1/4 cup water 1/8 cup stevia sweetener 6 tablespoons unsweetened cocoa powder 1 tablespoon vanilla extract
2 cinnamon sticks 1/8 teaspoon salt mint sprigs
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5 1/2 cups skim milk
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1/4 teaspoon cayenne pepper
Make a batch of this before a party and pour into a thermos with a pump so the beverage will remain warm and guests can serve themselves.
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PLAY
Allen Prepares HIS HOT CHOCOLATE RECIPE
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Red C abbage THYME APPLES SPICED
WITH
PREPARATION reheat oven to 400°F. Combine all the ingredients except the salt and pepper in a large, heavy Dutch oven and mix well. Cover and bake for 1 hour, or until the cabbage is tender.
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Transfer the Dutch oven to the stovetop and cook, uncovered, over medium heat, stirring frequently, for 5 minutes or until the liquid thickens slightly. Season with salt and pepper and serve.
INGREDIENTS
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SPICE IT UP: Thyme, a key ingredient in this recipe, can be grown indoors during the winter months. Use a small container and place on a sunny windowsill for best results.
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2 pounds cored and shredded red cabbage 1 pound peeled, cored and finely chopped tart sweet apples (such as Arkansas Black, Fuji or Granny Smith) 1 large finely chopped sweet onion 3 finely chopped garlic cloves ½ cup dry red wine ½ cup fresh orange juice 2 packed tablespoons dark brown sugar 1 tablespoon grated orange zest 2 tablespoons finely chopped fresh thyme leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper
Cut your cabbage into quarters, remove the core and then use a large grater to shred the cabbage easily.
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Green Salad FRESH
herb vinaigrette
with
PREPARATION Vinaigrette: ombine garlic, shallot, lemon zest, water, vinegar, salt and pepper in a food processor and blend for about 10 seconds. With the food processor still running, slowly drizzle in half of the olive oil, and then turn the food processor off.
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Next, add all the fresh herbs and blend well once more. Then add the remaining olive oil while the food processor is running and blend for a few more seconds. Pour the vinaigrette into a bottle and store in the refrigerator for a few hours before serving. Makes 1ž cup. Salad: Cook turkey bacon according to directions on package. Note: It will crumble easier if cooked to full crispness. Set aside to cool. Add the fresh mixed greens and chives to a large bowl and toss to evenly distribute the chives. Crumble the bacon and add into the salad. Add the vinaigrette to the salad and toss to coat evenly. INGREDIENTS
Vinaigrette: 1/2 peeled garlic clove 1 peeled shallot 1/2 tablespoon fresh lemon zest 1/4 cup water 1/3 cup white wine vinegar 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 2/3 cup extra virgin olive oil
1/4 cup fresh tarragon leaves 1/2 cup fresh Italian parsley leaves 1 tablespoon fresh thyme leaves 1/4 cup fresh oregano leaves Salad: 4 cups mixed greens 1/4 cup fresh minced chives 6 slices crumbled turkey bacon
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SPICE IT UP: Tarragon is sometimes called the “dragon herb,” because its roots appear to curl like a dragon’s tail.
Container-grown oregano should be replaced every three to four years, when it starts to become sparse and woody.
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s d i K en h c t i K
Sweet
Potato B ites DIPPING SAUCES with
PREPARATION reheat the oven to 325째 F. Cut the sweet potatoes into bite-size chunks. Place the chunks in a bowl and toss with the salt and olive oil. Place the sweet potatoes on a foil-lined baking sheet. Bake for 25 minutes or until golden brown.
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Honey Mustard Dipping Sauce: Combine honey, mustard, olive oil, salt and pepper in a small bowl. Mix well with a fork and chill in the refrigerator for about 20 minutes. Brown Sugar Dipping Sauce: On medium heat, add butter to a skillet and melt. Add the brown sugar and cinnamon. Heat long enough for the brown sugar to melt into a liquid, stirring constantly. Serve warm. INGREDIENTS
Sweet Potato Bites: 2 pounds sweet potatoes 2 teaspoons kosher salt 3 tablespoons olive oil Honey Mustard Dipping Sauce: 2 tablespoons honey 3 tablespoons spicy grainy mustard 1/2 tablespoon olive oil salt & pepper to taste Brown Sugar Dipping Sauce: 5 tablespoons unsalted butter 3/4 cup loosely packed light brown sugar 3 teaspoons ground cinnamon
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DID YOU KNOW: Cinnamon, which comes from the inner bark of cinnamon trees, has been used as a medicinal treatment for centuries and is thought to treat everything from colds to nausea.
Keep a jar of the honey mustard dipping sauce prepared and in the refrigerator for kids to use on grilled chicken and other dinner dishes.
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Christopher Tidrickâ&#x20AC;&#x2122;s
CHICKEN SAUSAGE KALE STEW
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Recipe on next page bonnieplants.com
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Christopher Tidrick’s
CHICKEN SAUSAGE KALE STEW
PREPARATION ut the sausage into bite-size chunks. Sauté the garlic and sausage in olive oil for about 10 minutes over medium heat in a heavy cast-iron Dutch oven. Add the tomatoes (including the liquid) and the beans.
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Chop the kale into small sections, discarding the midrib of each leaf. Wash thoroughly. Add the chicken stock and the kale to the pot, slowly working it into the stew. Add salt and pepper to taste. Cover and simmer for at least 30 minutes over low to medium heat. The kale will slowly cook down and incorporate into the stew. The longer you cook the stew, the more the flavors will mingle.
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DID YOU KNOW? Garlic isn’t just for the kitchen. Keep your vegetable garden free of aphids by blending a mixture of two garlic cloves (minced), one teaspoon of liquid dish soap and eight cups of water. Spray the plant’s leaves and blooms with the mixture.
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1 ½ pounds sun-dried tomato and mozzarella chicken sausage 4 sliced garlic cloves 2 tablespoons olive oil 3 cups of diced fresh tomatoes or 2 (12 oz.) cans of diced tomatoes 2 cans of drained and rinsed cannellini beans 1 quart chicken stock 1 large bunch kale salt and pepper
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INGREDIENTS
White Kidney Beans, Great Northern White Beans or even Red Kidney Beans are a good substitute for cannellini beans.
A llen Prepares CHRISTOPHER TIDRICK’S RECIPE
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E ME
BL O G
G
ER
HE T T
CHRISTOPHER TIDRICK
is an author and photographer who blogs at From the Soil. He has been gardening (primarily herbaceous and woody ornamentals) on a small suburban lot for more than a decade. Christopher is a member of the Garden Writers Association, the American Horticulture Society and the American Hemerocallis Society. He has been a guest blogger for Better Homes and Gardens and Martha Stewart Living.
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3| Fall recipe book
PUMPKIN
Crème Brûlée
PREPARATION reheat the oven to 325°F. Whisk the egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, 1/2 cup of sugar and salt. Divide pumpkin mixture among 8 ramekins leaving about 1/2 inch of space from the top.
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Place the ramekins in a baking dish and fill it with hot water, about halfway up the sides of the ramekins. Bake for 30 to 35 minutes to set the mixture. Remove the ramekins from the oven and allow to cool to room temperature. Cover the ramekins with plastic wrap and place in the refrigerator for 2-3 hours. When ready, sprinkle about 1 tablespoon of sugar on each crème brulee and, using a chef’s torch, melt the sugar until they are crisp and dark brown. Allow to cool slightly before serving.
1/2 cup of brown sugar 1 cup and 2 tablespoons heavy cream 1 cup and 2 tablespoons of fresh pureed pumpkin 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon
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4 egg yolks
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INGREDIENTS
If you don’t have a chef’s torch, you can use the broiler setting on your oven to melt the sugar. To prevent cracking the ramekins, do not place them in the refrigerator. Instead let them cool to room temperature on a rack. Add the sugar on top, and place under the broiler until they are crisp. You can refrigerate when they come out of the oven.
1/4 teaspoon ground nutmeg 1/2 cup, plus 1 tablespoon white sugar separated 1 pinch of salt
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DID YOU KNOW Ever wonder just exactly what is allspice? It is made from the berries of Pimenta dioica, a tree native to Central America and Mexico. The English thought it combined the flavors of cinnamon, nutmeg, and cloves, and therefore coined the term â&#x20AC;&#x153;allspice.â&#x20AC;?
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INGREDIENT CHECKLIST
Ready to get started? You’ll find everything you need to make the recipes in this book on this convenient checklist.
Hot Chocolate with Cayenne Pepper
□ stevia sweetener □ cocoa powder □ canilla extract □ cayenne pepper □ skim milk □ cinnamon sticks
Spiced Red Cabbage with Apples and Thyme
□ red cabbage tart sweet apples (such as arkansas □ black, fuji or granny smith) □ sweet onion □ garlic cloves □ dry red wine □ fresh orange juice □ dark brown sugar □ grated orange zest □ grated orange zest □ fresh thyme leaves
Chicken Sausage and Kale Stew sun-dried tomato and □ mozzarella chicken sausage □ garlic cloves □ olive oil □ diced tomatoes □ chicken stock □ kale 22 | Fall recipe book
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Fresh Green Salad with Herb Vinaigrette
□ garlic clove □ shallot □ lemon □ white wine vinegar □ extra virgin olive oil □ fresh tarragon leaves □ fresh Italian parsley leave □ fresh thyme leaves □ fresh oregano leave □ mixed green salad leaves □ bunch of chives □ package of turkey bacon
Kid’s Kitchen: Sweet Potato Bites with Dipping Sauces
□ sweet potatoes □ olive oil □ honey □ spicy grainy mustard □ unsalted butter □ light brown sugar □ ground cinnamon Pumpkin Crème Brûlée
□ eggs □ brown sugar □ heavy cream □ fresh pumpkin □ ground allspice □ ground cinnamon □ ground nutmeg □ sugar bonnieplants.com
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