'AND SPRING AROSE ON THE GARDEN FAIR' ~ MEDITERRANEAN TORTA / CHOPPED GREEK SALAD

"And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest."

~Percy Bysshe Shelley

"The Sensitive Plant"

Siberian Squill

(Scilla siberica)

Yoshino Cherry, Forsythia, Lungwart

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MEDITERRANEAN TORTA

~ Simple layered loaf of mouth-watering goodness

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1 large round bakery loaf of sour dough, boule, or peasant bread

2 large sliced roasted red peppers*

2 large sliced roasted yellow peppers*

(short cut ~ 16 oz. jar fire roasted yellow & red peppers)

8 oz. sliced provolone cheese

15 sliced in half sun-dried tomatoes

8 oz. sliced mozzarella cheese

14 oz. jar drained and halved artichoke hearts

1/4 cup pesto (homemade or quality store bought)

• Preheat oven to 350-degrees. Slice off 1/4 from top of bread. Hollow out leaving 1/2-inch shell. (Use inside for breadcrumbs. Toast and freeze for later use.)
• Layer ingredients inside shell in the following order: roasted peppers, 4-oz. provolone cheese, sun-dried tomatoes,mozzarella cheese, artichoke hearts, pesto, and remaining 4 oz. provolone cheese.
• Wrap in foil and bake for 30-40 minutes, until cheeses are melted. Uncover and slice into wedges. (6-8 servings)

Note: Roasted peppers. Broil on baking sheet until skin is charred, turning as each side blackens. Remove and place in paper or plastic bag for 10 minutes. Remove, rinse and slip off skins. Core, seed and slice.

View from Upstairs Window

Shadblow Serviceberry

(Amelanchier canadensis)

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CHOPPED GREEK SALAD

~ Simple salad coated with a simple dressing of olive oil and lemon

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1 chopped yellow pepper

1 chopped red pepper

1 chopped orange pepper

1 chopped and seeded English cucumber

1 cup chopped red onion

2 cloves finely chopped garlic

4 seed and chopped Roma tomatoes

1 cup chopped fresh parsley

2 Tbsp. fresh chopped oregano (2 tsp. dried)

pinch of sea salt

freshly ground pepper to taste

1/4 cup fresh lemon juice & zest

1/4 cup extra-virgin olive oil

3 cups shredded red leaf lettuce

3 cups shredded romaine

1 cup crumbled feta cheese

• Whisk together olive oil, lemon juice & zest.
• Toss chopped peppers, cucumber, onion, garlic, tomatoes, olives, parsley, oregano, salt & pepper in large bowl with olive oil dressing. Cover and refrigerate at least an hour to allow flavors to mellow.
• Combine both red leaf and the romaine lettuce. Divide among 8 individual chilled salad plates. Spoon vegetables over top. Sprinkle with feta and additional cracked pepper. (8 servings)

April Blues

Siberian Squill (Scilla siberica)

Lungwart (Pulmonaria)

Virginia Bluebell (Mertensia virginica)

Hyacinth, Tulip Tarda, trillium, tulips, pansy, lungwart, blooming pachysandra, forsythia, Siberian Squill, primrose

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Click on all for enlarged photos :)

FAREWELL SWEET APRIL ~ AS THE GARDEN GROWS

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire."

~ Virgil


Pansies, hyacinths and daffodils

Yoshino cherry blossoms, shadblow serviceberry blossoms (Amelanchier canadensis), American Elm

Forsythia

Tulips

Groundcover (myrtle, pachysandra , bergenia)

Trillium

SOUP of the WEEK ~ CREAM OF BROCCOLI CHEESE CHOWDER

~ Forced Forsythia

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CREAM OF BROCCOLI CHEESE CHOWDER

~ a rich Lenten soup

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1 stick unsalted butter

1 bunch cleaned and chopped leeks

1 medium chopped sweet onion

2 minced cloves garlic

4 chopped celery stalks, including leaves

3 quarts organic chicken broth

6 chopped carrots

1 pound scrubbed wedge sliced red-skin potatoes

1 large bunch chopped broccoli

1 chopped red pepper

1 chopped green pepper

1 bunch chopped parsley

2 tsp. Hungarian Sweet paprika

1 heaping Tbsp. sweet basil

1 tsp. Lawry's Seasoned Pepper

1/2 cup cornstarch

6 cups milk or half & half

Velveeta cheese

• Melt butter in large stockpot. Saute leeks, onion & garlic until transparent. Add celery and cook for 5 minutes.
• Pour in broth and bring to boil. Add carrots, potatoes, red & green pepper, parsley, paprika, basil and pepper. Cover and simmer 20 minutes. Add broccoli and simmer another 5 minutes.
• Mix 1/2 cup of cornstarch in 2 cups half & half or milk. Add to soup, stirring constantly. Bring to light boil and add remaining milk or half & half. Reduce heat and finish with crumpled 6-inch piece of Velveeta cheese, stirring until melted. Adjust seasonings. Do not boil.

FORCING FORSYTHIA! ~ SPRINGHOUSE SALAD WITH ORANGE VINAIGRETTE & BLACK OLIVE ROSEMARY SCONES

GARDENING TIP: Buckle your galoshes, grab a pail and pruning shears. Trudge through the snow and snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two.

SPRINGHOUSE SALAD WITH ORANGE VINAIGRETTE

~ enjoy while citrus is still at its peak for lunch or light supper

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1 large head romaine

bunch of watercress

2 large wedge-sliced avocados dipped in freshly squeezed orange juice

2 large wedge-sliced red or green pears dipped in freshly squeezed orange juice

2 oranges, peeled and sectioned

3-6 small sliced cooked chicken breasts

(gently poach in fresh orange juice, water, a bit of white wine & tarragon)

toasted almonds or pistachios

ORANGE VINAIGRETTE:

1 Tbsp. freshly squeezed orange juice

6 Tbsp. extra-virgin olive oil

2 Tbsp. wine vinegar

pinch salt & freshly ground pepper

Combine in screw-top jar & shake vigorously.

Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)

BLACK OLIVE ROSEMARY SCONES

~ from Scones, Muffins & Tea Cakes

3 cups flour

1 Tbsp. sugar

2 1/2 tsp. baking powder

1/2 baking soda

1/2 tsp. salt

3/4 cup unsalted butter, chilled & cut into 1/2-inch slices

1/2 cup pitted Kalamata olives, sliced in thirds

2 tsp. finely chopped fresh rosemary

2 tsp. grated lemon zest

1 cup buttermilk

1 egg beaten with 1 Tbsp. cold water - for egg wash

2 tsp. coarse sea salt

• Preheat oven to 400-degrees. Lightly grease baking sheet and set aside.
• In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork.
• Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
• Bake scones on baking sheet for 20-25 minutes or until golden brown.

(Makes 12 scones)