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