Neighborhood Garden

Neighborhood Garden
(4.28.2011)

Here we go with a new year of planting

Monday night, May 2, 2011
5:30ish we will be planting the

POTATOES
&
CARROTS

We are in a different part of the garden.  Our plot is the furthest west section.  There is a road that wraps around the south end, past the shed to the west.  Our marker is there and our plot goes west from it.  You are welcome to go and take a look any time.  We have been given 9 half rows and I think that will suit our needs.  I purchased the tomatoes yesterday (only 5 flats instead of 11 flats, LOL) and I pick up the potatoes tomorrow.  I will plant the pumpkins here at my home in the next few days to get them going before we plant them.  We will be planting beans this year also.

I can’t wait to see your there!!

Angel Crossing Garden Tour

Angel Crossing Neighborhood Garden Tour (Final)

Orzo w/ Parmesan & Basil

Orzo w/ Parmesan & Basil - Katie Griffin

2 Tbsp. butter
1 cup uncooked orzo pasta
1 (14.5 oz) can chicken broth
1/2 cup grated Parmesan Cheese
1/4 cup chopped fresh basil
salt & pepper to taste

Melt butter in skillet over medium-high heat. Stir in orzo & saute until lightly browned. Stir in chicken broth & bring to a boil. Cover. Reduce heat & simmer until orzo is tender & liquid is absorbed, about 15-20 minutes.
Mix in parmesan cheese & basil.
Season w/ salt & pepper.

This is a very basic recipe. During the summer months I like to dress it up where I can (sauteed peppers, tomatoes, etc.) This last go around, I quartered a handful of cherry tomatoes, put them on a cookie sheet, drizzled them with olive oil, and some balsamic vinaigrette, and sprinkled them with some salt and pepper. I roasted them in the oven at 350 degrees for about 15-20 minutes then just stirred them into the finished orzo pasta.

Beignets

Beignets - Barbara Petersen

(Yeilds 5 dozen)

1 package active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 teaspoon salt

2 beaten eggs

1 cup evaporated milk

5 cups unbleached, flour

2 cups freshly ground barley flour

1/4 cup butter flavored shortening

oil for frying

powdered sugar

Instructions:

In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)

BOM Challenge Week 15

Italian Meatball Soup

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced (or 1 Tablespoon dry)
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice 
  
  SOUP
• 1 T Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• 1 Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 2-3 cups Red Potato, Chopped (do Not Peel)
• ½ pounds Cabbage, Chopped
• 1 Cheyote Squash, Chopped (you know, that funny looking pear/pepper looking thing you got from Bountiful Baskets last weekend, completely optional, I just thought I would throw one in for good measure and it turned out perfect)
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced (or 2 Tablespoons dry)
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Do not cook completely through, the meatballs will finish cooking through when you add them to the soup later (you don't want them to dry out).
To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
Add onion, carrots, celery, cheyote squash, and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

April 2011 Newsletter