Grow Your Own

Program #4 Grow Your Own (Container Garden)

Today we interview container gardening expert Pamela Crawford! She’s got all kinds of novel ideas for finding spaces for growing green goodness – including straight up! We’ll go over her list of The Seven Best Ways to Kill a Plant and then I’ll give you some suggestions for culinary herbs so you can get started straightaway on your own container gardening. I grow all of these:

cilantro * basil * rosemary * sage * lavender * catnip * oregano * marjoram * thyme * dill * fennel

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Recipe:Bruschetta

(pronounced broo-SKET-a) – Italian Oiled Bread

Bruschetta can be served as an appetizer or a meal depending on the goodies you pile onto to the bread. It’s very simple to make and can be elegant or casually served. My photo didn’t do justice to the heavy pesto and cheese (Bruschetta doesn’t usually have cheese on it!), but this was long before any of my vegan days.

Ingredients

  • Several slices of Italian bread about 1/2″ thick or more
  • Good quality olive oil for drizzling
  • 1 fresh garlic clove, crushed

Directions

  1. Lightly toast or grill the bread and then drizzle with oil.
  2. Rub with the garlic and then with and add any of the following. Just keep some version of fresh tomatoes and/or cheese garnish on top.
  • ricotta cheese, spread and broiled until starting to brown
  • thinly sliced mozzarella cheese, cold or broiled
  • pesto sauce (see below) or whole pieces of fresh basil
  • chopped fresh tomato pieces
  • finely chopped raw zucchini, yellow squash and tomatoes drizzled with balsamic vinegar
  • shredded parmesan or romano cheese for garnish
  • fresh basil leaves for garnish, too

Buono Appetito!

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Recipe:Pesto Sauce

Ingredients

  • 2 Cups of fresh basil leaves
  • dash of coarse salt, optional
  • one clove of garlic (actually one toe of garlic – the clove has many toes)
  • 2 tablespoons+ parmesan or romano cheese
  • (Respectively, Parmigiana Reggiano and Pecorino Romano are the true Italian version of each type.)
  • 1/4 cup of quality olive oil
  1. In a food processor or mini-mixer, blend the first four ingredients with a couple tablespoons of the oil until almost smooth. Continue mixing and adding olive oil until you get the right consistency for your use; a spread, a sauce, etc.
  2. Add pesto to pasta and mix thoroughly or spread on crusty bread, as above.

Low-fat Creamy Pesto Sauce: Add a few tablespoons of finished pesto to 1/4 cup of plain yogurt and mix.

 

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