Garden Variety

Garden

Coreopsis

BY CLAUDIA WATSON

N.C. Cooperative Extension Service

Master Gardener Volunteer Coreopsis, a native of North and South America, is prized for its dependable nature, colorful, daisy-like flowers and long bloom period, making it a gardener’s must-have perennial.

Tall varieties can reach 4 feet in height and are suitable for the back of the border and cutting gardens. Shorter, as well as mounding varieties, are more delicate and lovely for edging and containers. With colors ranging from golden yellow, rosy-pink, red and even a twotone apricot-pink that turns hot orange—coreopsis heats up summer.

Very tolerant of soil types and conditions, coreopsis does best in full sun with moist, well-drained soil. Plant coreopsis in the spring and space them 12–18 inches apart. Loosen the soil to a depth of 12–15 inches, and then mix in a 2- to 4-inch layer of compost. Remove the plant from its container and place it in the hole, so the top of the root ball is level with the soil surface. Fill in around the plant and water thoroughly. Stake tall varieties to keep them upright. Propagate by division in the spring. Cut back hard if they become too sprawl. The plant is resistant to deer.

Coreopsis can be an aggressive self-seeder and may form colonies, so plant it in areas where this would not be a problem. Deadhead the faded flowers to control self-seeding and encourage fresh blooms. When it needs to dividing, be sure to offer an occasional clump to a friend.

• Visit the Native Pollinator Garden at The Arboretum in Pinehurst this season to enjoy the colorful Lanceleaf coreopsis Coreopsis lancelota L. as it blooms midsummer. • Mixed with other native perennials, coreopsis provides a valuable feast for bees, butterflies and other pollinators throughout the season.

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/NCMGMooreCnty

At the Table

Strawberry dreaming

By ROBERT NASON

Akin to the blooming trees and flowers outside our windows (and the swirling greenish yellow pollen), a fresh bowl of strawberries on the kitchen table is the tastiest harbinger of spring. Locally, strawberry season lands right within the dates of this issue (April and May), and what a great time to start visiting the farmers markets and getting our first deliveries from Sandhills Farm to Table.

In the U.S., nearly 3 billion pounds of strawberries are grown each year. Strawberries are the fifth most consumed fruit in the country, behind bananas, apples, oranges and grapes. The fruit is loaded with antioxidants, potassium, vitamin C and fiber.

The strawberries we eat today originated in Europe in the 18th century and are a hybrid of a Virginian and a Chilean species. Before then, the native strawberries of Europe were small and lacked flavor and were often only used as ornamentals in gardens.

In ancient Rome, it was believed strawberries would alleviate a variety of afflictions, including melancholy, gout, kidney stones, inflammations and fevers. French aristocrats during the Napoleonic era were known to bathe in strawberry juice. Madame Tallien used 22 pounds of strawberries for each bathing. We think it’s better to save them for a nice strawberry shortcake.

Strawberry Shortcake

sallysbakingaddiction.com Serves 10–12

Ingredients

Strawberries & Whipped Cream 6–7 cups quartered strawberries ¼ cup, plus 2 tablespoons granulated sugar, divided 1 teaspoon pure vanilla extract 1 cup heavy cream

Biscuits 3 cups all-purpose flour, plus extra for hands and work surface ¼ cup granulated sugar 2 tablespoons aluminum-free baking powder 1 teaspoon salt ¾ cup unsalted butter, cold and cubed 1 cup cold buttermilk 2 tablespoons heavy cream or buttermilk Coarse sugar, for sprinkling

Directions

Start with the strawberries: Stir the strawberries and ¼ cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.

Make the biscuits: Preheat oven to 425 F. Mix the flour, granulated sugar, baking powder and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a ½-inch thick rectangle as best you can. Cut into 2 ¾- or 3-inch circles with a biscuit cutter. Re-roll any scraps until you have 10–12 biscuits.

Arrange in a 10-inch cast iron skillet or close together on baking sheet lined with either parchment paper or a silicone baking mat. Make sure the biscuits are touching. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15–18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

At the Table

Small-Batch Strawberry Refrigerator Jam

kyleecooks.com / Serves 24

Ingredients

1 pound fresh strawberries 1 ½ cups sugar 2 tablespoons lemon juice ½ teaspoon lemon zest, optional

Directions

Wash and slice the strawberries, removing the hulls and green tops. Add them to a saucepan, and mix the sugar in well. Stir continually over medium heat, and bring the strawberries to boil.

Once boiling, add the lemon juice and zest (if using). Boil for about 15 minutes, or until the jam reaches 220 F. Stir often, to make sure the jam doesn’t burn.

Pour into a jar and allow to cool. Cover and refrigerate. Use within about 2 weeks (if it lasts that long).

Strawberry-Cucumber Ice Pops

bonappetit.com / Serves 24–30, depending on molds

Ingredients

2 English hothouse cucumbers, ½ cup fresh lime juice peeled, chopped ½ cup sugar 4 10-ounce bags frozen Pinch of kosher salt strawberries 1 ½ teaspoons finely grated lime Equipment zest 2-ounce ice pop molds (ideal) Wooden sticks

Directions

Purée 1 cucumber and half of strawberries, lime zest, lime juice and sugar in a blender until very smooth; transfer to a large pitcher or measuring cup. Repeat with remaining cucumber, strawberries, lime zest, lime juice, and sugar. Season with salt and stir to combine.

Pour strawberry-cucumber mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.

Do ahead: Ice pops can be made 1 week ahead. Keep frozen.

Grilled Chicken & Strawberry Cobb Salad

countryliving.com / Serves 4

Ingredients

¼ cup extra-virgin olive oil 2 teaspoons lime zest 3 tablespoons lime juice 1 ½ teaspoons honey Kosher salt Freshly ground black pepper 1 head romaine Lettuce, torn 2 chicken breasts, grilled and sliced 2 cups sliced strawberries 4 ounces crumbled feta 1 cup cooked peas 1 avocado, sliced ½ cup sliced red onion

Directions

Grill chicken. Whisk together olive oil, lime zest, lime juice and honey. Season with salt and pepper, and set aside. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado and red onion. Season with salt and pepper and drizzle with dressing. Toss and serve immediately.

Strawberry Oatmeal Bars

wellplated.com Yields 16

Ingredients

1 cup old-fashioned rolled oats, gluten-free if needed ¾ cup white whole wheat flour or all-purpose flour (or 1:1 baking flour, to make gluten-free) 1/3 cup light brown sugar ¼ teaspoon ground ginger ¼ teaspoon kosher salt 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy-free) 2 cups small-diced strawberries about 10 ounces, divided 1 teaspoon cornstarch 1 tablespoon freshly squeezed lemon juice from about ½ small lemon 1 tablespoon granulated sugar, divided

Vanilla Glaze (optional) ½ cup powdered sugar, sifted ½ teaspoon pure vanilla extract 1 tablespoon milk (any kind you like)

Directions

Place a rack in the center of your oven and preheat to 375 F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice and serve.

Notes: Store leftovers in the refrigerator for up to 5 days. To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.) If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.