We’ve been warm here on the coast for the past few days, but also rainy. Based on all the cold that we’ve had, you’d think that nothing would be growing anywhere, but you might be surprised to find that a lot is growing across the country right now. For example some areas have beautiful white cauliflower growing and others have woody and meaty mushrooms popping out of the dirt.
Now, I know that growing mushrooms is not a “usual” crop but if you have some around or if you grow them, I’ve included a delicious Portabella Mushroom soup for you to try. And, if you have white cauliflower right now, there is a recipe for Cauliflower-Pecan Casserole that I hope you’ll enjoy for a Saturday or Sunday dinner or just hold on to the recipe and use it for your holiday dinner coming up soon.
If there is anything that you’d like to see a recipe for, by all means let me know. In the meantime, I hope you’ll enjoy the recipes for this week.
Cream of Portabella Mushroom Soup
1 cup chopped green onions
1/2 pound chopped baby portabella mushrooms
3 tablespoons butter
3 tablespoons flour
2 cups milk or 2 cups fat free half and half
1 cup chicken broth
In a large saucepan, sauté green onions and mushrooms in the butter until the mushrooms are cooked. Stir in flour and cook for about 2 minutes more. Gradually add the milk and broth to the mixture, stirring well. Cook over low heat for 10 minutes or until thoroughly heated and thickened, stirring constantly. Puree in a blender, food processor or a hand-held emulsifier. 4 servings.
1 cup water
1/2 teaspoon salt
2 pounds cauliflower, in florets
4 ounces Cheddar cheese
1 cup sour cream
1 tablespoon all-purpose flour
2 teaspoons chicken broth or water
1 teaspoon dry mustard
1/2 cup chopped pecans
1/4 cup bread crumbs
1 tablespoon butter, melted
1 teaspoon dried marjoram
1 small clove garlic, minced
Place the water and salt in a large pan and bring to a boil. Add the cauliflower and let the water come back to a boil. Lower the heat and simmer until the cauliflower is tender. This will take about 10 minutes. Drain the cauliflower and place in a buttered baking dish.
Preheat the oven to 400º. Mix the Cheddar cheese, sour cream, flour, chicken broth, and mustard together. Pour over the cauliflower. Toss the pecans and bread crumbs with the butter, marjoram, and garlic and sprinkle on top of the cauliflower.
Bake until casserole is bubbly and cooked thoroughly. Serves 6-8.
While out this season planting bulbs such as tulips, daffodils and other spring-bloomers, put some aside and pot up a container or two. Gardeners who regularly pot up amaryllis or paperwhites for the holidays often don’t think to grow spring bulbs in pots that will bloom outdoors long after the indoor flowers are just a memory. It’s as quick and easy as potting up annuals.
Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.
This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.
Book by November 15, 2017 and save up to $1200 dollars per person!
To register call:
Alki Tours at 800-895-2554
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