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Where to find blooms in Yolo County
Summer is right around the corner, and many of us are looking for ways to immerse ourselves in all its glory. For some, summer means sipping wine at a local [...]
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Recipe: Fig, feta and prosciutto pita pizza can be grilled or baked
Figs need summer heat to ripen. When that summer heat comes in May or June (as it did this year), local figs are ready to pick in early July instead of August. Right now, Mission figs are turning deep, rich purple. They’re at their peak of flavor when they come off the tree with barely a touch. So, instead of waiting until Labor Day, we can enjoy ripe figs on the Fourth of July. This easy recipe makes the most of ripe figs, combining other Mediterranean ingredients – pita bread, olive oil, prosciutto and feta – into fun food for the Fourth or anytime this summer. Too hot to turn on the oven? This pita pizza works great on the grill, too. And the recipe can be easily multiplied to serve as many people as needed, either as an appetizer or main course – as long as you have enough figs!
Fig, feta and prosciutto pita pizza Makes 1 serving Ingredients: 1 pita bread 1 teaspoon olive oil 2 ripe figs, peeled and sliced about ¼ inch thick 1 tablespoon chopped scallion 2 tablespoons prosciutto, chopped 2 tablespoons feta cheese Instructions: Preheat grill or oven to 400 degrees F. Lightly brush one side of pita bread with olive oil. Assemble ingredients, placing (in order) fig slices, chopped onion, chopped prosciutto and feta cheese on top, evenly distributed over the pita bread. Place pita pizza directly on rack of grill or oven. Grill or bake until feta is soft and prosciutto is heated through, about 8 to 10 minutes. Serve immediately. Note: To avoid over-cooking bottom of pita bread, grill over indirect heat.
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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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