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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
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Recipe: Persimmon-red grape salad with white-wine vinaigrette
With jewel-like colors, this fruity combination will brighten late-fall or early winter meals. It’s simple enough for every day, but attractive (and tasty) enough for upcoming holiday get-togethers.
The main ingredients are few: Fuyu persimmon, red grapes, almonds and romaine lettuce.
It’s the white wine vinaigrette that brings them all together and accents their flavors. Using wine instead of vinegar softens the vinaigrette’s edges and complements the fruit’s sweetness. (It also keeps the persimmon its beautiful color.) I used mandarin orange syrup in the vinaigrette for another fruity note but a little sugar works as well.
Fresh Fuyu persimmons – the squat and crunchy kind – look like orange tomatoes. Like tomatoes, crisp Fuyus make a wonderful addition to traditional green salads. (Save the mushy ones for cookies.)
Persimmon-red grape salad
Makes 4 servings
Ingredients:
1 large Fuyu persimmon, peeled and sliced
1 cup large red grapes, washed and halved
2 tablespoons almonds, chopped
3 cups romaine lettuce, shredded
Vinaigrette:
2 tablespoons extra virgin olive oil
2 tablespoons white wine
1 teaspoon mandarin orange syrup or ½ teaspoon sugar
½ teaspoon seasoning salt
Several grinds of black pepper
Instructions:
In a large bowl, combine sliced persimmon, grapes and almonds.
Make vinaigrette. Combine all ingredients in a shaker jar; cover and shake. (Or whisk ingredients together in a small bowl.)
Pour vinaigrette over fruit mixture. Toss lightly to coat.
Add lettuce. Toss just before serving.
Comments
A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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