Master Gardeners Here!!

Lots of Fun!!

Our Master Gardeners Group met here last Tuesday! Everyone brought appetisers and then we roasted hot dogs in our new half done Kiva!! Some wine, some apple cider, good garden friendships!

Master Gardeners Coming...

So next Tuesday the Shelby County Master Gardening Group are coming to my house. I have been on a rampage!! Perhaps I should always schedule a meeting in the Fall to whip me into action.

We have been having an attendance problem so I have offered to give any one coming a Free Plant! We are having a "Garden Happy Hour" to walk the gardens and talk! (Maybe some wine??)

So..this weekend will be 100% Garden Time.....

Check out what happens at:

ShelbyCountyMasterGardeners.blogspot.com

Basil Rescue

We have been in my favorite place...Sanibel..but rushed home a day early because of the threat of frost. I had just too much Basil to harvest. So today was a rescue my Basil day. I am going to make a lot of Pesto and some Basil scented oil. Then I will make some special dishes.

When we were on Sanibel,I had a Scallop dish with some fresh Basil ..it was so good.I think I can reproduce it. It was just seared Scallops in Basil oil, then they were placed on toasted french bread slices that had Gruyere cheese melted on them. A sprinkling of Basil on top and some shaved cheese. All of this with a side of fresh greens with a Basil/Lime Vinaigrette. So go...Thanks "Cips" a new restaurant on Sanibel.

When it comes to Pesto. I make a very basic sauce. I really enjoy one of Giada's recipes. It is just right for me...not too much Garlic.

Here it is:
2 cups packed Basil Leaves
1/4 cup Toasted Pine Nuts
1 Garlic Clove
1/2 teaspoon salt, more to taste
1/4 freshly ground pepper,more taste
About 2/3 cup Extra Virgin Olive Oil
1/2 cups freshly grated Parmesan Cheese.

In a blender, pulse the Basil, Pine Nuts,Garlic, 1/2 teaspoon Salt and 1/4 teaspoon Pepper until finely chopped. With the food processor still running , gradually add enough oil to form a smooth and thick consistency. Transfer the Pesto to a bowl and stir in the cheese. If I am not going to use the Pesto that day, I either freeze or can the Pesto.

Having Pesto on hand opens me to up for a wealth of Basil Love all winter long!

Recipe from one of my favorite Cookbooks " giada's family dinner" Giada De Laurentiis

Plant Sale!!

I have been working overtime to pull my gardens back into shape. It seems a year of neglect has given way to weeds as tall as myself. I am making an effort to stream line and reduce so that I can enjoy the gardens and write, cook and travel more. So I am having a Plant Sale. I am going to send out emails to people I know are interested. I will set up appointments and dig the plants they desire to buy. This way they are getting Plant information as well as tips! I hope to be able to do this Fall and Spring...along with adding Garden Antiques to sell out of my over 200 year old out building. I have attached the flyer I am sending out! Wish me luck or better yet come over and buy some plants!

COLONY SPRING FARM
PLANTS FOR SALE
SHELBYVILLE,KY
I am a Garden Addict …….
and I have collected plants over the last
30 years…..But I need to downsize. .So I am going to divide and sell. I will have plants to sell, but you can walk the gardens and I will dig the plants for you.

I will give you information to help you make my plants thrive in your gardens.

Great Prices, great information, great plants… Please call or email to schedule a time
502-682-6412 blitzbecky@aol.com

Tomatoe Recipe

Ok...here is the 2nd great recipe for tomoatoes. I have used it twice now and it has gotten great reviews. Thanks Giada!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-vegetable-casserole-recipe/index.html

Southern Living Cookbooks

I love all the recipes I have ever gotten from Southern Living. I guess I have had that feeling since 1982...I have all the Southern Living Annual Cookbooks minus one or two since 1982 thru..2009. I am trying to decide what to do with these books. Any one interested in them? I guess I have gotten spoiled by the Internet...put in the ingredients and it gives you multiple ideas...

ANY INTEREST IN THE HARDBACKS: EMAIL beckykirts@gmail.com

Tomatoes,Tomatoes and more Tomatoes...

I have been blessed this year with an abundance of tomatoes. I have made all the classic tomato combinations, so I decided to explore as many different recipes using my valuable edible resource. So far, there have been two that were big hits!

The first one was so easy and made such a great use of all the varieties of cherry tomatoes that I have been growing. The best result of this recipe was the next day I took the whole shebang and turned it into a tasty sauce for my Spaghetti Squash.

Thanks so Jamie Oliver for this great recipe that allowed me to double dip!

4 1/4 lbs ripe cherry tomatoes, mixed colors are great!
2 sprigs each fresh thyme, rosemary and bay.
1 Tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good quality course Italian Sausage
Extra-virgin Olive Oil
Balsamic vinegar
Sea Salt and freshly ground black pepper

Preheat the oven to 375 degrees. Place the tomatoes in a single snug layer in a roasting pan. Top with all the herbs then drizzle with the olive oil and vinegar. Turn this to make sure the tomatoes are covered. Lay the sausages on top and then roast for half hour. Give the tomatoes a shake and turn the sausages over. Put back into the oven for additional 30 minutes.

I served this with a green salad, fresh bread, and a glass or two of a good wine!!

I'll share the next recipe, after I go weed some...today is such a nice cool day, Irene is being kind to us, but my heart felt concern for all in her path.