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Written by Alan Toy
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Sunday, 02 November 2008 22:50 |
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What to do with a bumper crop of basil? One word: pesto. Here's a great recipe from Alan Toy, one of the gardeners at the Park Drive Community Garden in Santa Monica: Start with a whole bunch (that's figurative, not a literal bunch) of basil, including perennial types (I use three different varieties, but mostly the really green, annual kind), with the leaves picked from stems (including their own stems if they are large leaves) - at least six ounces or more of plucked leaves. About a quarter that much cilantro leaves, also picked from their stems
About ten ounces of pine nuts, toasted (just spread them on a cookie sheet and put in the oven at about 350 for a few minutes. Don't forget them or they'll burn before you know it.
About 6 ounces of pumpkin seeds, shelled and also toasted (same method as the pine nuts)
1 - 2 whole heads of garlic, depending on how much you like the stuff - I use two (peeled, of course)
A bottle of extra virgin olive oil, which you'll add throughout - the exact amount you'll use is up to you, but start with a bottle of least 12 ounces
4 - 6 ounces of grated Asiago cheese (Pavilions/Vons has it in bags, ready to go)
Some sea salt (a few pinches)
6 to 8 zip lock baggies
One gallon sized zip lock baggie |
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Written by RumFire at the Sheraton Waikiki
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Friday, 17 October 2008 04:19 |
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This cocktail is as cool and refreshing as the prevailing winds. Matusalem Platino Rum from the Dominican Republic, Marie Brizzard Watermelon, Soho Lychee liqueur, and freshly made sweet and sour. Shaken and served over ice. The Tradewinds Recipe - 1.5 oz Matusalem Platino
- 1 oz Marie Watermelon
- Splash of Soho Lychee Liqueur
- 1 oz Fresh Sween ‘n Sour
Combine all ingredients into cocktail shaker and shake with ice. Strain and serve into a chilled martini glass. Garnish with a cube of watermelon and lemon zest.
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Written by Ann Shepphird
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Thursday, 16 October 2008 22:26 |
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If you've ever had to answer the question: what the heck do I do with a 30-pound watermelon when it's not the Fourth of July or another holiday where I'm going to have 10 people to help me eat it? Here's a great recipe for a salad that adds the tartness of onion and basil and the creaminess of goat or feta cheese to the sweetness of the watermelon. Yum. |
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Written by Joe Orcutt from the Hood River Lavender Farm
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Friday, 17 October 2008 06:15 |
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 Hood River Lavender is a collection of three organic lavender farms in the Columbia River Gorge area of Oregon. One of the farms is open to the public for tours and shopping, and hosts the annual Lavender DAZE Festival each July.
Here are some tips from Hood River Lavender's Joe Orcott on using lavender for cooking: Lavender is an herb, and one of the many members of the Mint family. Extremely versatile in cooking, it also adds nice color and garnish to a dish.
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Written by Ann Shepphird
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Friday, 17 October 2008 06:20 |
 The fun thing about growing watermelon is that they GROW. You can feel like a very accomplished gardener when you see those vines shooting out and then the little pods that turn into (in my case) big 25-30-pound bubba watermelons. One of the biggest questions that come up for people growing watermelons is when to harvest them. The first response I received when searching the university agriculture sites was often “it’s very difficult to know when to harvest a watermelon.” There is of course, the “thump” method, but that seems to be only for those with a very sophisticated ear who’ve had a lot of experience with thumping. |
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