Tuesday, September 28, 2010
Monday, September 27, 2010
Monday, September 20, 2010
Save the date: Sunday, September 26, is the date of the Fall Plant Sale at the UC Botanical Garden. The public sale runs from 11 a.m. to 2 p.m., but if you’re lucky enough (or smart enough) to be a member, you can shop the sale and attend the members’ silent auction from 9 a.m. to 11 a.m. Click here for details and tips on how to make the most of the sale and a detailed plant availability list.
Wednesday, September 15, 2010
Most importantly, I've come back feeling somewhat refreshed and very inspired. I dug into my garden today with renewed enthusiasm, and I'm planning some new writing projects that I can't wait to get to. I also came back to the Bay Area with a new appreciation for the cool, foggy weather we've had all summer. (Turns out that Dallas in September is basically one big steambath. Great for tropical plants, not so great for people.)
But it's time to share some goodies. One lucky winner picked at random will receive a package containing P. Allen Smith's Container Gardens Deck (with 50 recipe cards for year-round container gardening), and two large packages of seeds from Botanical Interests--Cosmos Celebration in Pink (a fundraiser pack benefiting Susan G. Komen for the Cure) and a Save the Bees mix. Total value of the package: $25.
To enter, just leave a comment on this post saying what was the best garden city you've ever visited.
Update: I'm extending this giveaway for one more week. The contest will now close on Monday, Sept. 27 at midnight. The winner will be announced Tuesday, Sept. 28.
Thursday, September 02, 2010
But because I love to grow tomatoes (or attempt to grow them, as my efforts this year are rather pathetic), I try to find tomato recipes that I can enjoy. I posted earlier this year about a roasted tomato soup that I made. And now I've found a recipe in the NY Times Magazine I'd like to try--tomato sliders. These itty-bitty things come under the category of amuse-bouche--bite-size morsels that pack a lot of flavor so that restaurants can still charge shockingly high prices for what is really very little food. The article and recipe explain it very well, but as a preview, I'll tell you that it is basically little buns made with almond flour, tomatoes diced into something like a confit, and a layer of a mascarpone-goat cheese mixture. Yee gads, that sounds like something even a non-tomato-lover such as myself might love.
I might wait to see if I get any tomatoes from my garden to use in this recipe, but if anyone else makes this recipe, please report back--can they really be as tasty as they sound?