| Show - 2 - 0‘44fii41"V'4 4 s B8 FOOD & GARDEN Wednesday Sember The Salt Lake Tribune Gardeners who eat their ornamentals Oare use of poisons Continued from 1 k T 11141 can take advantage of nature's bounty pea has a friend in Mississippi By Pat Dailey CHICAGO TRIBUNE Southern lore has it that peas bring good luck Those wishing to check out the theory might start with a little Mississippi Madness This Clarksdale d specialty foods company has packaged these dried legumes with zippy spices zany legends and recipes such as black-eye- d pea caviar and pate black-eye- d inal edible ornamentals is the Ruby variety with a clear red stalk and tall curled leaves of with red veins burgundy-greeLeaves of chard can be harvested as needed Saute the chopped leaves with garlic and olive oil for a quick vegetable side dish Use large leaves to line a terrine or as wrappers for chicken breasts or fish fillets Substitute blanched leaves for grape leaves when making dolmas behaved" The caviar to which smoky bacon hot peppers and honey mustard are added is reputed to have been the brainchild of the very frugal fictional Fullums who brought a big bowl of the caviar to every party they attended It wasn't g pointless though It turns out that the couple had a very specific reason for parsimony (Sorry you'll have to read the long explanation on the inside label to find out) The company also makes mixes for Mama's Magic Grits Bread Under the Covers Cuddling Cookies Fifth Avenue Sharp as a Tack Cheese Straws and Mrs Abernathy's Extra Special Cobbler n ings and vegetable dishes (especially cabbage and potatoes) - — — expert Both the feathers and the seeds can be used in fish sausage or duck dishes Arugula: This peppery salad green grows like a weed and easily reseeds itself Successive plantings are necessary to ensure a steady supply of greens If you allow the plants to bloom youll find that the flowers are just as flavorful as the foliage g Rosemary: Rosemary is a classic Mediterranean herb Both leaves and flowers of this hardy plant are edible chop or pulverize to release their oils Use sprigs in marinades or stews stuff them into the cavity of a chicken before roasting II Bronze fennek "Few plants can compete with bronze fenners striking fountain of foliage" Castle writes in her book "The feathery fronds reflect a multitude of " Fennel foliage tastes colors best before the plant begins to bloom Use fennel feathers as a garnish in marinades salads (especially white bean) salad dressings soups (especially fish) stuff- - CAME CORALIE ornamental-edibl- e : A-Pl- - - - - - 0 D penny-pinchin- 771 me 111M016111111H MOURITING gIV-igN - B-- Black-eye- d Lemon verbena has a lower profile than lemon balm but it is better why Swiss chard is one of the wig- WEST 0 I s half-pint- "the grand dame of edible landscaping" A perfect example of shortly before they turn brown can be used whole in apple pie or chopped and added to fruit salads trse the dried seeds in place of caraway seeds in baked goods Buckler's sorrel: The Buckler's variety has smaller leaves than French sorrel so they need no trimming before use The tang lemony leaves are a nice addition to green salads soups or sauces All sorrels spread easily so they are best planted in containers on decks or patios a Swiss chard: Castle calls this shade-lovin- 7 1994 Miss-base- Seeds which should be harvested chicken or lamb Try tucking leaves in the cavity of a whole fish before steaming or use in place of lemon slices in cold drinks You can even make a fragrant jelly from the leaves E Sweet cicely: "Something I would never be without" Castle g perennisays of this al herb Sweet cicely has a pronounced anise flavor reminiscent of licorice with a hint of celery Chopped leaves can be used in green salads fruit salads fruit soup dessert sauces and custards Disorganized folks Continued from weeks Makes about 4 cup thinly chiffonade-cu- t (ultra thin) arugula Place potatoes on steamer rack set over boiling water Strew thyme sprigs over cover pot and steam until potatoes are just tender (about 15 minutes) do not overcook Remove from steamer and let stand until cool enough to handle Discard thyme sprigs Peel and slice or dice potatoes set aside In a large bowl whisk together yogurt and mayonnaise until blended Add potatoes and toss with two forks to coat thoroughly with dressing Toss in onion julienne-cu- t pepper arugula basil chives cheese salt and white pepper Taste and adjust seasonings Make a bed of lettuce on individual salad plates Mound salad on bed and garnish with sweet pepper rings and cherry tomatoes Serves 4 to 6 1 Ito 41 powdered pectin 21i cups torn lemon 212 cups sugar verbena leaves 1 tablespoon freshly grated 2 slices lemon zest lemon 212 cups boning water 1 package (2 ounces) Place lemon verbena leaves and lemon slices in bowl and pour boiling water over them Let stand 20 minutes then strain and discard lemon and leaves Make jelly following instructions on pectin package using pectin sugar and lemon zest Immediately ladle into hot sterilized jars and seal and store in a cool dark place Or refrigerate unsealed jars no longer than 2 large basil leaves cut into thin chiffonade 2 tablespoons snipped chives or garlic chives 2 ounces Monterey jack cheese cut into thin strips Salt and freshly ground white pepper to taste Lettuces such as IA)1Ia Rossa Marvel of Four Seasons or Red Oak leaf Halved cherry tomatoes for garnish 4 d pound potatoes 2 sprigs thyme lemon thyme summer savory or oregano cup each plain nonfat yogurt and mayonnaise cup diced white or red sweet onion julienne-cu- t green sweet pepper plus green sweet pepper rings for garnish thin-skinne- ov Lemon Verbena Jelly Potato Salad With Arugula and Basil B-- 1 was doing research and offered expert advice and recipes The notion of filling our gardens with edible ornamentals is long overdue Ash says "Edible plants can be as beautiful as plants that aren't- - he says -It's ludicrous that we don't take advantage of them" Culinary gardens also encourage gardeners to move away from what Ash refers to as "chemical dependence" a reliance on pesticides and fungicides Castle agrees that people are much less likely to spray chemicals on their flowers if iheres a chance they might be eating them Although her own garden boasts dozens of vegetables (including artichokes and asparagus) as well as countless herbs and edible flowers she says there are several plants that are particularly dear to her Any one would make a nice addition to a garden of any size: Lemon verbena: Its absolutely divine- she says "Lemon verbena has a lower profile than lemon balm but it is better behaved- A shrub that can be allowed to grow as a multi-truntree lemon verbena has narrow pointed leaves and light pink blossoms The leaves can be used as a substitute for lemon zest and are particularly good for rubbing on 40 N IT:iittt 1 I '' 2 sommannommonommEmenommi minded that the lazy days of summer and early autumn are the perfect times to gather the seasons fresh fruits vegetables and herbs and turn them into jams jellies conserves vinegars and liqueurs But anyone can take advantage of summer's bounty and be ready for the holidays with a larder full of gifts Gifts from the garden are among the most personal pleasurable and practical In such a materialistic age these gifts represent an appreciation of a sics lifestyle Decorate these personal gifts with a jaunty ribbon or bow and attach the recipe To make Giardiniera a tempting pickled combo of garden-fres- h vegetables peel and cut 1 pound of baby or regular carrots h in julienne pieces Remove strings from 1 pound celery and cut sVIks in half lengthwise h then cut crosswise into caulia Take long pieces h flower and break into flowerets Peel 1 pound white boiling onions (12-- 1 inch in diameter) Stern and seed 1 pound red bell peppers and 1 pound green bell peppers cut into strips Dice 2 fresh jalapeno chilies seeds removed (optional) Peel 6 cloves garlic cut in half 8- - to 10- d In a quart stainless steel or unclaipped enamel pan mix together 5 cups distilled white vinegar with 1 cups water 112 cups sugar 34 cup mustard seeds and 1 tablespoon table canning salt or salt Bring to a boil then boil 3 minutes Add prepared vegetables except the garlic Bring to a boil stirring occasionally Reduce heat to medium and cook uncovered pushing vegetables down into liquid occasionally until vegetables are almost tender when pierced (about 10 minutes) Remove from heat Place pieces of garlic in each h pint prepared hot jar With a slotted spoon remove vegetables from hot vinegar solution and distribute among jars head space Pour leaving remaining vinegar solution over vegetables in jars leaving head space Gently run a narrow spatula between vegetables and jar to release air bubbles Wipe rims and threads clean top with hot lids Firmly screw on bands Process in boiling water canner for 15 minutes Makes 6 pints AM' VI od Le ht yffil Mal- tit AO' pita slMtkiM MIIFIM - 11' 57 -- - 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