Bonnie Taste of the Garden: A Day of Drinks

A TASTE OF THE GARDEN:

A DAY OF DRINKS

Flavorful Beverages from Fresh Ingredients

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TABLE OF CONTENTS <

Muddled Mint and Strawberry Orange Juice

4

Herbs with your Morning Brew

5

Bonus companion recipe

Bell Pepper Egg Cups

6

5 Flavorful Infused Waters

8

Photos by Karen E. Segrave

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13 14

10

15

Tangy & Tart Green Tomato Juice

Bonus companion recipe

Gourmet Grilled Cheese

Watermelon Slushies

12

Mint Iced Tea

Capital Hotel Lemon Basil Martini

Bonus companion recipe

Herb Goat Cheese Roll

Pick-Me-Up Smoothie

“Gardening constantly encourages us to step out of our comfort zones. For example, creating tasty beverages may not be tops on your list when it comes to harvesting fruits, vegetables, and herbs; but I think you’ll agree juices, waters, teas, and more can all be benefit from a dose of garden-fresh flavor.”

-P. Allen Smith

TV Host, Author & Lifestyle Expert eMagazine/eCatalog published by Hortus Ltd./ A P. Allen Smith Company.

Content, images and videos are designed, produced and owned by Hortus. bonnieplants.com

3 | Container Gardens

MUDDLED MINT AND STRAWBERRY ORANGE JUICE Serves 4

MORNING Good morning, sunshine! Start your day on the right foot with a tasty, healthful—and perhaps even energizing—drink. Whether you prefer juice, coffee, or tea, we’ll show you how to make the most of your garden with quick recipes for drinks to enjoy as you wake up and ease into the day, whether on the go or at home.

INGREDIENTS ½ cup fresh quartered strawberries ¼ cup fresh mint leaves 3 cups ginger ale 1 cup fresh-squeezed

orange juice 10-12 ice cubes PREPARATION Place the strawberries and mint in a large pitcher. Use a wooden spoon to mash— or muddle—them together until the strawberries are a softened slush. Stir in the remaining ingredients, and serve immediately.

Variation 1- Club Soda Spritzer: For a lighter flavor substitute club soda for the ginger ale.

2 | Day of Drinks

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Muddled Mint and Strawberry Orange Juice

GROWING CONDITIONS FOR FLAVOR Temperature: The ideal growing temperature is 80s during the day and 60s at night. When temperatures are higher, plants may struggle to set fruit. Cooler temperatures affect the plantâ&#x20AC;&#x2122;s ability to fully develop its flavor compounds. Itâ&#x20AC;&#x2122;s best to choose varieties suited to your gardening zone.

Variation 2-Mimosa: Substitute champagne for the ginger ale.

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3| Breakfast/ Brunch

HERBS WITH YOUR MORNING BREW

ALL ABOUT STEVIA: 5 MUST-KNOW FACTS All-natural stevia is one of the most-raved about sweeteners on the market. But what do you know about its benefits, growth, and use? Read on to learn more about the herb.

1. The leafy green herb is a natural, no calorie sweetener popular among dieters and diabetics. Create a simple syrup (see the recipe below) to use in coffee, tea, or lemonade for an all-natural sweet taste.

2.

When planting stevia, note that it loves warm sun, but doesnâ&#x20AC;&#x2122;t take well to soggy soil. Make sure you have proper drainage, whether you plant in the ground or a container.

3.

To preserve the harvest for use, cut whole stems, strip the leaves, and place them on a loosely woven fabric or non-metal screen to allow them to dry. Leave for one day or until crisp. Crush them for use, and store in an airtight container.

4. For maximum sweetness, harvest your leaves in the autumn when there are no blooms on the plant.

STEVIA SIMPLE SYRUP INGREDIENTS Âź cup fresh stevia leaves 1 cup warm water PREPARATION Pour one cup of warm water over gently bruised stevia leaves. Let the mixture sit for 24 hours, strain and then refrigerate.

Stevia

4 | Day of Drinks

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Herb Coffee

JUST ADD HERBS

TEA

If you prefer hot tea, clip one to two sprigs from any of the herb plants listed below, dry, chop, and then steep in a cup of hot water. Strain before serving.

Great herbs to try: • bee balm • spearmint • lavender • lemon balm • sweet mint • peppermint

COFFEE

Give your morning coffee a refreshing flavor makeover with a sprig of just-clipped chocolate mint or lavender. Crush the fresh herbs, and then stir into a pot of java. Pour the coffee through a strainer into your mug.

BREAKFAST TREAT

Bell Pepper Egg Cups

Herb Tea

BELL PEPPER EGG CUPS Serves 8

INGREDIENTS 4 bell peppers (of any color), cut in half lengthwise with seeds removed 1 cup onion, diced 1 pat butter 1 cup zucchini, diced 1 cup portobello mushrooms, diced 2 garlic cloves, minced 8 eggs PREPARATION Preheat oven to 375°F. Place the bell pepper halves on a baking sheet and cook in the oven for 15-20 minutes.

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Melt the butter in a small skillet and sauté the onions until soft.

Add the zucchini, mushrooms, and garlic, and continue to cook until heated through and the zucchini has softened a bit.

Set aside.

After removing the bell peppers from the oven, drain any water that may be in the shells. Fill each pepper half with a scoop of the sautéed vegetable mixture. Crack one egg and add to each of the eight bell pepper cups. Spray a 9- x 13inch glass or dark metal pan with cooking spray and place the halves inside. Cover with foil. Bake for 30 minutes or until the egg whites are set.

Add crumbled bacon pieces or sautéed pancetta to the cups for a meat version.

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WATCH HOW TO MAKE INFUSED WATER

MID-DAY When lunchtime arrives, look forward to both a satisfying meal—see our recipe for a gourmet grilled cheese, below—and flavorful, healthful waters and juices to keep you hydrated. Read on for recipes and tips.

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PLAY

5 FLAVORFUL INFUSED WATERS Serves 10

INGREDIENTS 8 cucumber slices, cut ¼-inch thick 4 melon pieces, cut into ¼-inch thick slices Lemon balm, approximately ¼ cup (more or less to taste), chopped Mint, approximately ¼ cup (more or less to taste), chopped Pineapple sage, approximately ¼ cup (more or less to taste), chopped 5 quart-sized mason jars with lids 5 quarts fresh filtered water

PREPARATION Place each of the ingredients in a separate jar (e.g. place all cucumbers in one jar, all the mint in one jar, etc.). Fill the 5 jars with one quart of water each. Secure the lids on the jars, and place in refrigerator for at least 8 hours.

Remove lid, and enjoy within 24 hours. If you want to use the water after 24 hours, remove the herbs, vegetable, or fruit and discard. Note: For more intense flavoring, simply add more of your selected ingredient. Experiment with different combinations of fruits and herbs for flavorful takes on water.

The Almighty Tomato Did you know tomatoes are an excellent source of vitamin C and vitamin A? They also contain lycopene, a powerful natural antioxidant that has been shown to fight free radicals in our bodies. Whatâ&#x20AC;&#x2122;s more, theyâ&#x20AC;&#x2122;re a low-calorie food.

Green Tomato Juice

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LUNCH FAVORITE TANGY & TART GREEN TOMATO JUICE

GOURMET GRILLED CHEESE

INGREDIENTS 2 medium green tomatoes,

stems removed Juice of one lemon 1 small sweet apple (e.g.

Honeycrisp), chopped

INGREDIENTS 4 slices sourdough or Italian

ciabatta bread 2 slices mild cheddar cheese 2 slices provolone cheese 1 large heirloom tomato, sliced 2 tablespoons fresh basil, chopped Dash of garlic powder Salt and pepper to taste 4 pats butter

Serves 2

PREPARATION Place all ingredients in a blender, and blend until smooth. Pour the mixture into glasses and enjoy.

Serves 2

PREPARATION Assemble two sandwiches, each using 2 slices of bread, 1 slice of each type of cheese, one tablespoon of fresh basil, a couple slices of tomato, and spices to taste. Over medium heat, melt one pat of butter in a medium-size skillet. Place the first sandwich in the pan and cook until bottom is golden brown.

Spread the second pat of butter on the opposite side of the sandwich (the uncooked piece of bread), and then flip the sandwich to cook that side until it is golden brown. Repeat the cooking process for the second sandwich. Serve warm.

Gourmet Grilled Cheese

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WATERMELON SLUSHIE

Serves 4 INGREDIENTS 4 cups seedless watermelon 1½ cups ice 1 teaspoon lime juice 1 tablespoon sugar PREPARATION Place all ingredients in blender, and puree until smooth. Pour into small glasses, add a straw, and serve immediately.

AFTERNOON You know the time of day—it’s past the lunch hour but not yet time for dinner—and you could use a boost. Try our recipe for a refreshing and energizing fruit and vegetable smoothie, and surprise your kids with a watermelon slushie of their own.

Mix It Up: Use different colors of watermelon (yellow, pink, or red) to create slushies in a variety of hues.

10 | Day of Drinks

Watermelon Slushie

11 | Breakfast/ Brunch

PICK-ME-UP SMOOTHIE

Serves 2 INGREDIENTS ¾ cup young kale, chopped 1 regular banana 1 small granny smith apple, cored and sliced 1½ cups ice ½ cup apple or white grape juice PREPARATION Combine all ingredients in a blender and mix until smooth. Serve chilled.

Pick-Me-Up Smoothie

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MINT ICED TEA

Serves 6-8 INGREDIENTS 1 cup sugar 1 cup water 1 cup fresh mint, loosely packed 1 pitcher fresh-brewed tea Fresh mint sprigs, for garnish (optional)

EVENING Whether you prefer iced tea or a cocktail, the evening is a perfect time to unwind with a drink for sipping. Invite a few friends over to enjoy the night on your porch or in your garden with one of these delightful beverages in hand.

Pretty Party Idea Cut impatiens, lilacs, or pansies from your garden and float them in a pitcher or glass of tea. Theyâ&#x20AC;&#x2122;ll add color and a slightly sweet taste to your beverage.

PREPARATION Create a simple syrup by bringing the first three ingredients to a boil over medium heat. Boil for one minute. Remove from heat, and let stand 30 minutes or until cool. Discard the mint leaves, and pour the mixture through a mesh strainer into a glass container with a lid. Pour a glass of iced tea and stir in two tablespoons (more or less to taste) of the simple syrup. Garnish with a fresh mint sprig, if desired. Store the remaining syrup in an airtight container in the refrigerator for up to two weeks.

Mint Iced Tea

CAPITAL HOTEL LEMON BASIL MARTINI

Little Rock’s historic Capital Hotel, which opened in 1870, is known for its hospitality.

The congeniality extends to the Capital Bar and Grill, where you’ll find an array of fresh-made concoctions. Here, bartender Tim Stramel shares the recipe for a refreshing summer favorite.

Serves 1 INGREDIENTS 3-4 large basil leaves ½ oz. simple syrup Crushed ice 2 oz. citrus vodka 2 oz. sweet and sour Sugar (from glass rim) Basil leaf or lemon (for garnish) PREPARATION In a cocktail shaker, muddle the basil leaves with the simple syrup and ice until the ice is fully crushed and the basil leaves are incorporated into it. Add the citrus vodka and sweet and sour, along with more ice. Shake and double strain into a sugar-rimmed martini glass. Garnish with any creative combination of a basil leaf, lemon wedge, lemon twist, or lemon wheel.

Capital Hotel Lemon Basil Martini

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WATCH HOW TO MAKE FLOWERS ON ICE Flowers on Ice Dress up your drinks with fruit and flower studded ice cubes.

Chef, author, and outdoor adventurer Georgia Pellegrini shows you how to make them in this quick video tip.

EVENING APPETIZER

PLAY

HERB GOAT CHEESE ROLL Clip fresh herbs from your kitchen garden for this simple and savory appetizer.

Serves 4 INGREDIENTS 4 teaspoons fresh thyme, minced 2 teaspoons fresh oregano, minced 1 (8-ounce) goat cheese log 1½ tablespoons extra virgin

olive oil Crackers

PREPARATION Mix the two herbs together and spread on a sheet of wax paper. Roll the goat cheese log in the herb mixture until it is well coated.

Cover with plastic wrap, and chill in the refrigerator for at least 2 hours. When ready to serve, place on a plate and drizzle the olive oil over the log. Serve with crackers.

Herb Goat Cheese Roll

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15 | Day of Drinks