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Home sweet (first) home - Community Shoppers, Inc.

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GARDEN TOURISM<br />

See new plants, ideas at these trial sites<br />

Vacation days are here. What<br />

do gardeners do during their time<br />

off? Well, the odd ones (present<br />

company included) like to look at<br />

plants that other gardeners have<br />

taken care of. The question I get<br />

from my family is — Why?<br />

There are a few reasons I will<br />

admit to. First, the very competitive<br />

spirit of every gardener (come<br />

on, admit it) makes us want to<br />

compare our skills, successes, and<br />

failures with those of other gardeners.<br />

Second, new plants are<br />

very cool to see and get to know.<br />

Third, I enjoy immersing myself<br />

in the labors of others. And yes,<br />

there are great places to go in<br />

North America to get resolution<br />

for these wacky needs.<br />

Trials are conducted, by different<br />

organizations with similar<br />

goals, to test for superior performance<br />

and overall plant quality.<br />

Almost all of the plant societies<br />

and botanic gardens have their<br />

own methods for determining<br />

their best performer each year, be<br />

it hosta, daylily, rose, urban trees,<br />

rhododendron or shrubs.<br />

Who selects?<br />

The All-American Selections<br />

(AAS) has been testing annual<br />

flowers and vegetables since 1932.<br />

Perennial plants are evaluated<br />

yearly by the Perennial Plant<br />

Association. Athens Select tests<br />

plant material for performance in<br />

heat and humidity. Chicago<br />

Botanic Garden tests plant material<br />

of all types to determine quality<br />

performance in the Midwest.<br />

Each and every trial garden<br />

has its own purpose for testing,<br />

but most will work with plant<br />

material either new on the market<br />

or those that are scheduled<br />

for market release within a few<br />

years. As one would guess, the<br />

best-case goal of the breeder is to<br />

have positive comments and<br />

endorsements, which will tremendously<br />

aid the plants’ marketability.<br />

Matched up?<br />

Should you worry about matching<br />

conditions of the trial garden<br />

location and <strong>home</strong> garden site?<br />

It’s a good idea if you are looking<br />

for plants to add to your landscape.<br />

Depending on the site, soil,<br />

care and environmental-condition<br />

differences, plants that perform<br />

well in the trial garden may not<br />

perform in a similar fashion in<br />

your yard. But if you just are<br />

curious about new developments,<br />

don’t give that aspect another<br />

thought — go to all of them and<br />

enjoy the eye candy!<br />

When planning your trips, don’t<br />

discount gardens in areas further<br />

to the south. As is evidenced by<br />

the recent weather, our heat and<br />

humidity can match some pretty<br />

intense southern conditions. And<br />

if you raise vegetables and annual<br />

flowers, other than growing days<br />

to maturity for veggies, we can<br />

fool almost any plant into living<br />

for us.<br />

Where to go<br />

Trial gardens can be found at<br />

universities, technical schools,<br />

botanic gardens, historical sites,<br />

independent plant growers and<br />

breeders and also at some garden<br />

centers. Online searching makes<br />

it easy. If you don’t have access to<br />

online resources, ask at your<br />

favorite garden center, or check<br />

All-American<br />

Selections<br />

LIS IS FRIEMOTH RIEMOTH<br />

THE GARDEN HOE<br />

■ Boerner Botanical Gardens,<br />

9400 Boerner Drive, Hales Corners,<br />

Wis., (414) 525-5600,<br />

www.boernerbotanicalgardens.org.<br />

■ Cantigny Gardens, 11S151<br />

Winfield Road, Wheaton, Ill., (630)<br />

668-5161, www.cantigny.org.<br />

■ Chicago Botanic Garden,<br />

1000 Lake Cook Road, Glencoe,<br />

Ill., (847) 835-5440,<br />

www.chicagobotanic.org.<br />

■ Green Bay Botanical Gardens,<br />

2600 Larsen Road, Green Bay,<br />

Wis., (920) 490-9457,<br />

www.gbbg.org.<br />

■ Rotary Gardens, 1455 Palmer<br />

Drive, Janesville Wis., (608) 752-<br />

3885, www.rotarygardens.org.<br />

■ Triton College Botanical<br />

Garden, 2000 Fifth Ave., River<br />

Grove, Ill.,(708) 456-0300, www.triton.edu.<br />

■ University of Illinois<br />

Arboretum, Miles C. Hartley<br />

Selections Garden, 1802 S.<br />

Lincoln Ave., Urbana, Ill. (217) 333-<br />

7579, www.arboretum.uiuc.<br />

edu/hartley_garden.htm.<br />

■ University of Wisconsin West<br />

Madison Research Station, 8502<br />

Mineral Point Road, Verona, Wis.,<br />

(608) 262-2257,<br />

www.cals.wisc.edu.<br />

■ Vincent High School<br />

Environmental Science and<br />

Natural Resources, 7501 N.<br />

Granville Road, Milwaukee, Wis.,<br />

(414) 236-1200, www2.milwaukee.k12.wi.us<br />

out the libraries — either will be<br />

able to help you find the information<br />

to get you started.<br />

As you are planning a visit, be<br />

sure to do a bit research to find<br />

out if they have the plants you<br />

really want to see. Not all of the<br />

vegetables, bedding plants, perennials,<br />

trees, shrubs, and grasses<br />

are represented at each and every<br />

site.<br />

Be sure to call or visit their<br />

Web site before going; some<br />

(mainly the privately owned gardens)<br />

do request scheduled<br />

appointments or may have a fee<br />

associated with visiting.<br />

Remember to take a camera (you<br />

will take lots of pictures) and a<br />

notebook or recorder.<br />

You will regret it if you forget<br />

either of these.<br />

Editor’s note: Lis Friemoth is a horticulture<br />

diagnostician. Contact her at (262) 745-2904,<br />

P.O. Box 58, Springfield, WI 53176, visit online<br />

at www.thegardenhoe.com or e-mail her at gardenhoe@tds.net.<br />

communityshoppers.com<br />

A reader recently asked me<br />

if I had been on vacation.<br />

“No,” I assured him, “I’ve been<br />

working hard.”<br />

“Well, I haven’t seen any<br />

zucchini recipes lately; you’d<br />

think you’d have those in by<br />

now,” he replied.<br />

OK, point well-taken. With<br />

all the rain we’ve had lately,<br />

the zucchini literally is about<br />

to explode. And when you<br />

have too much zucchini on<br />

your plate, you have to start<br />

putting it in bread, muffins<br />

and the freezer.<br />

Zucchini blossoms<br />

Do you become the scourge<br />

of the neighborhood once zucchini<br />

season starts? Do the<br />

neighbors start locking their<br />

doors in fear of receiving yet<br />

another bag of zucchini? You<br />

need a new weapon to deplete<br />

your harvest, and this it.<br />

Don’t let the blossoms develop;<br />

eat them instead!<br />

When picking blossoms, look<br />

for ones that are beginning to<br />

open, but still are slightly<br />

swirled and twisted at the top<br />

— they are less likely to hide<br />

any bugs. Plus, they stay<br />

closed when you twist them<br />

shut again before frying.<br />

Don’t<br />

confine<br />

yourself<br />

to the<br />

zucchini<br />

patch;<br />

you can<br />

use any<br />

squash<br />

blossom<br />

— acorn,<br />

butternut, yellow, even pumpkin.<br />

You can make a spicy dip, or<br />

use what you have in the<br />

refrigerator. A good sauce for<br />

dipping is ranch-style salad<br />

dressing.<br />

Serves 2<br />

6 fresh picked blossoms<br />

2 oz. monterey jack cheese<br />

1 recipe beer batter<br />

1 Tbsp. Italian seasoning<br />

vegetable oil for frying<br />

Beer batter:<br />

1 large egg, beaten<br />

1/2 cup beer<br />

3/4 cup flour<br />

Italian herb blend:<br />

Mix together equal portions<br />

of dried, crushed thyme,<br />

Rosemary and oregano and<br />

granulated garlic. Store in<br />

tightly covered container in<br />

dry location out of direct sunlight.<br />

Wash the blossoms carefully<br />

making sure there are no<br />

bugs. Cut the cheese into 6<br />

equal rectangular portions<br />

and dip each into the Italian<br />

herbs to coat. Open each blossom<br />

up and slide in the little<br />

rectangle of cheese.<br />

Twist the top of the blossom<br />

shut, dip in batter and fry for<br />

about 1-1/2 minutes on each<br />

side. Remove and drain on<br />

paper toweling. Serve with a<br />

Ranch-style salad dressing for<br />

a dipping sauce.<br />

Zucchini salad<br />

JANESVILLE<br />

MESSENGER ■ Sunday, July 27, 2008 7<br />

IT’S ZUCCHINI TIME!<br />

VEGETABLE CAN DRESS UP A VARIETY OF DISHES<br />

The brief cooking time of<br />

the vegetables really makes<br />

this dish special. It helps to<br />

meld the flavors, and is wellreceived<br />

by those who tend to<br />

prefer the cooked vegetable to<br />

the raw.<br />

Serves 6<br />

LYNN YNN GREENE REENE<br />

LYNN’S PLACE<br />

4 Tbsps. olive oil<br />

3 small zucchini (about 1<br />

pound)<br />

1 clove crushed garlic<br />

1 red pepper<br />

1 small red or white onion<br />

3 or 4 plum tomatoes<br />

1/2 lemon<br />

1 Tbsp. red wine vinegar or<br />

apple cider vinegar<br />

1 tsp. dried crushed Italian<br />

herbs<br />

1/4 tsp. salt, optional<br />

In a saute pan, heat the<br />

olive oil. Wash — but do not<br />

peel — the zucchi-<br />

ni. Slice into very<br />

thin rounds. Slice<br />

the red pepper and onions into<br />

thin strips. Saute the zucchini,<br />

crushed garlic clove, red<br />

pepper and onions very briefly<br />

— just until the zucchini wilts<br />

a little. Transfer to a mixing<br />

bowl. Slice the plum tomatoes<br />

into thin rounds and add to<br />

mixture. Squeeze the juice of<br />

one-half lemon over all,<br />

straining to remove the seeds.<br />

Sprinkle the vinegar, herbs,<br />

and salt over all and mix<br />

everything together.<br />

Refrigerate for several hours<br />

before serving.<br />

Zucchini quiche<br />

And when you have too much<br />

zucchini on your plate, you<br />

have to start putting it in<br />

bread, muffins and the freezer.<br />

Serves 4 as a main course<br />

1 deep dish 9-inch pie shell (<br />

bottom only)<br />

3 Tbsps. butter<br />

1 or 2 small zucchini (about<br />

1/2 pound)<br />

1 plum tomato<br />

8 oz. shredded mozzarella<br />

cheese<br />

8 oz. shredded Swiss cheese<br />

1 pint half-and-half<br />

4 large eggs<br />

dash of salt and white pepper<br />

1 tsp. dried crushed Italian<br />

herbs<br />

1/4 tsp. nutmeg<br />

In a saute pan, heat the<br />

olive oil. Wash and slice the<br />

zucchini very thin. Chop the<br />

tomatoes very fine. Saute the<br />

zucchini and tomatoes until<br />

tender. Let cool slightly, then<br />

mix together with the<br />

cheeses. Put this mixture in<br />

the pie shell.<br />

In a bowl, beat together the<br />

half-and-half and the eggs.<br />

Pour over the zucchini mixture.<br />

Sprinkle with salt,<br />

pepper, herbs and nutmeg.<br />

Place the pie pan on a cookie<br />

sheet to catch any wayward<br />

drips, and bake in a 375<br />

F oven for about 50 minutes.<br />

Test as for custard — if a<br />

toothpick comes out clean, it<br />

is done.<br />

Remove from the oven, but<br />

do not cover (it will make it<br />

soggy.) Let cool for at least 15<br />

minutes before slicing into<br />

wedges.<br />

Zucchini bread<br />

Makes 3 mini-loaves or 12<br />

muffins<br />

4 eggs<br />

2 cups sugar<br />

1 cup salad oil<br />

2 cups zucchini, freshly<br />

grated, skin-on<br />

1 tsp. vanilla<br />

1 tsp. salt<br />

1-1/2 tsps. cinnamon<br />

1 tsp. baking soda<br />

1-1/4 tsps. baking powder<br />

1-3/4 cups flour<br />

Cream<br />

together eggs,<br />

sugar and oil.<br />

Add zucchini<br />

and vanilla and<br />

blend together.<br />

Sift together dry<br />

ingredients and<br />

add to mixture gradually.<br />

Once all dry ingredients have<br />

been incorporated, remove<br />

from mixer and add additional<br />

ingredients from variations.<br />

Variation 1: Add 1/2 cup<br />

chopped nuts and 1/2 cup<br />

raisins.<br />

Variation 2: Add 1/2 cup<br />

candied pineapple and 1/2<br />

cup slivered almonds.<br />

Variation 3: Add 1 cup<br />

craisins.<br />

Variation 4: Add 1 cup<br />

chopped dates<br />

Variation 5: Add 1 cup<br />

grated apple (skin-on) and<br />

1/2 cup quick oatmeal.<br />

Variation 6: Add 1/2 cup<br />

cocoa and 2 Tbsps. butter.<br />

Freezing zucchini<br />

Because I do a lot of baking<br />

with zucchini, I like to make<br />

up big batches of the zucchini-bread<br />

batter for freezing.<br />

When you want to bake a<br />

few muffins, remove the container<br />

from the freezer, let it<br />

thaw for just a bit and use an<br />

ice cream scoop to take out<br />

only what you need. A No. 20<br />

scoop works well for muffins.<br />

I also grate the zucchini<br />

and freeze it in 2-cup portions<br />

in freezer Ziploc bags.<br />

When you use it in a recipe,<br />

do not drain; the liquid is<br />

needed.<br />

Editor’s note: Lynn Greene is senior editor<br />

for CSI Media, which publishes the<br />

Janesville Messenger. Contact her at<br />

lgreene@communityshoppers.com

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