FAREWELL AUGUST ~ WHY WE GARDEN!

"There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling."

~ Mirabel Osler

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LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

1 1/2 cup sugar

1 cup unsalted butter

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

GARDEN TRIBUTE TO THE 'RED, WHITE, & BLUE' ~ ORANGE BARBECUED BABY BACK RIBS / LEMON COLESLAW / 'YANKEE DOODLE' SUNDAES

May the sun in his course visit no land more free, more happy, more lovely, than this our own country!

-Daniel Webster

~ Red, white & blue tribute

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ORANGE BARBECUED BABY BACK RIBS

~ Succulent summer fare

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4 lbs. lean spareribs

1 peeled onion

6 whole peppercorns

4 whole cloves

1 16-oz. can beer

• Cut ribs into finger size pieces and place in large kettle. Combine onion, peppercorns, cloves and beer. Pour over ribs and bring to boil. Simmer gently, covered, 30 minutes.
• Remove ribs from brew and dip into Barbecue Sauce. Place ribs on grill over hot coals. Grill 8-10 minutes or until crisp and brown. (8 appetizer servings or a main course for 2).

ORANGE BARBECUE SAUCE

1/2 cup honey

2/3 cup soy sauce

2/3 cup ketchup

1 tsp. Coleman's dry mustard

1 tsp. Hungarian paprika

1 cup wine vinegar

1 tsp. Tabasco sauce

1 minced garlic clove

1 tsp. coarse salt

freshly ground pepper to taste

1 cup fresh orange juice

Combine all ingredients. Bring to boil and simmer 10 minutes. Remove from heat until ready to use.

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LEMON COLESLAW

~ Pine Avenue Fish House recipe from Bon Appetit (July 1991)

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1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup fresh lemon juice

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. white wine vinegar

1 Tbsp. prepared horseradish

1 tsp. salt

1/2 tsp celery seeds

1/2 tsp. pepper

8 cups shredded cabbage (about 1 1/2 lbs)

1/2 red bell pepper, cut into matchstick-sized pieces

1/2 green bell pepper, cut in to matchstick-sized pieces

1/4 red onion, cut into matchstick-sized pieces

1 shredded carrot

2 Tbsp. chopped fresh parsley

2 tsp. grated lemon peel

• Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead.)
• Combine cabbage, bell peppers, onion, carrot, parsley and lemon peep in large bowl. Toss with enough dressing to season to taste and serve. (6 servings)

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'YANKEE DOODLE' SUNDAES

~ An old-fashioned refreshing treat

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2 pints hulled strawberries

1 pint blueberries

5 Tbsp. sugar

6 Tbsp. Grand Marnier or other orange liquer

1 tsp. grated orange peel

6 cups good vanilla ice cream or frozen yogurt

fresh mint sprigs for garnish

• Combine 1 pint of strawberries with sugar in medium bowl and crush with fork. Slice remaining pint of strawberries. Add to bowl with blueberries. Add liqueur and orange peel and blend well. Let stand 15 minutes. (Can prepare ahead and refrigerate.)
• Divide ice cream or yogurt in 6 dessert dishes or large goblets. Spoon strawberry/blueberry sauce over. Garnish sundaes with fresh mint and serve.

A GARDENER'S WINTER PRAYER ~ 'THANKS FOR THE MEMORIES' / CHAMPAGNE CHICKEN with WILD MUSHROOMS & WINTER SQUASH RISOTTO

"Winter must be cold

for those with no warm memories."

~From the movie An Affair to Remember

~ Fond memories

CHAMPAGNE CHICKEN with WILD MUSHROOMS

~ Good... good ...good ...

thanks to 'memorable' old preserved 1987 recipe from Bon Appetit

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4 whole boned and halved chicken breasts

1 cup flour

coarse salt & fresh ground black pepper

1/4 cup clarified butter

8 oz. wild mushrooms (shiitake, oyster, or morels (if lucky)

or mixture of baby bellas and domestic

3 Tbsp. minced shallots

3 Tbsp. Madeira

1/2 cup Champagne plus SPLASH

1/2 cup heavy cream

4 oz. (room temp) unsalted butter

minced fresh thyme & additional fresh sprigs

minced fresh rosemary

• Preheat oven to 425-degrees. Grease large baking dish with butter or Pam.
• Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess.
• Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcrowd) until golden brown. Remove from heat.
• If necessary, add a bit more butter and saute mushrooms and shallots until limp. Add Madeira and ignite with flame. Add 1/2 cup Champagne and stock. Simmer until reduced by 2/3, about 10 minutes. Add cream, bring to boil, reduce heat and cook until slightly thick. Adjust seasonings.
• Plop chicken in oven and bake about 5 minutes. Add SPLASH of champagne and whisk in 1/4 cup butter, 1 Tbsp. at a time.
• Divide chicken among hot plates. Spoon sauce over. Garnish with fresh herbs and the extra sprig of rosmary. (4 servings)

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WINTER SQUASH RISOTTO

~ Remember ... some squash pieces should remain whole, the rest

melting into a golden hue.

4 Tbsp. unsalted butter

1 large chopped onion

1-2 cups diced peeled butternut squash

5 cups organic chicken broth (maybe a touch more)

1 1/2 cups Arborio rice

1/2 cup white wine

1/4 -1/2 cup grated Parmesan cheese

fresh minced parsley

• Melt 3 Tbsp. in heavy skillet. Over medium heat, saute onion until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook until squash is tender. Add rice and wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer (uncovered) until completely absorbed, stirring occasionally (about 30 minutes).
• Add 1/2 cup stock and stir until rice is tender and creamy, adding more if too thick. Mix in remaining butter and Parmesan cheese. Season to taste.
• When serving, top with fresh minced parsley. (4-6 servings)

GOODBYE SPRING ~ STRAWBERRY CHICKEN SALAD

~ Garden sundial

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STRAWBERRY CHICKEN SALAD

~ Delicious spring salad, with or without the chicken

( March 2004 clipping from Southern Living )

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4 skinned and boned chicken breast halves

Raspberry Vinaigrette, divided

8 cups mixed salad greens

1 quart sliced strawberries

2 sliced pears (peaches or mangoes)

2 peeled and sliced avocados

1/2 diced sweet onion or chopped fresh chives

crumbled blue cheese

1/2 cup toasted pecan halves

• Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour.
• Remove chicken from marinade and discard marinade.
• Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice.
• Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings)

Raspberry Vinaigrette:

3/4 cup pear nectar

1/3 cup vegetable oil

1/3 cup raspberry vinegar

3 Tbsp chopped fresh basil

1 Tbsp. Dijon mustard

1 Tbsp. sesame oil

1/2 tsp. freshly ground pepper1/4 tsp. salt

Place all ingredients in screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks. Shake well before serving.

END of MAY ~ MINI GARDEN WALK