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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: Orange cranberry bread full of bright flavor
Oranges and cranberries naturally complement each other – and not just in Thanksgiving relish.
This simple tea bread makes the most of those bright and sunny flavors, and it’s good for you, too. Both oranges and cranberries are packed with vitamin C.
This recipe was inspired by Nicole Routhier’s excellent “Fruit Cookbook” (Workman Publishing, 1996). This version has been tweaked to play up the oranges and fresh citrus flavors. It takes about two to three fresh oranges to yield the necessary juice.
So close to the holidays, fresh cranberries are still available. (You may have some in the refrigerator right now.) By mixing the fruit with the flour, it stays suspended in the batter instead of sinking to the bottom of the baking pan. Avoid over-mixing; that brings out the gluten in the flour and toughens the tea bread.
Without too much sugar or butter, this tea bread comes out with a lovely golden crust – and lots of fruit flavor. It’s just what you need on a chilly winter morning.
Orange cranberry breadMakes 1 loaf Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup whole cranberries, fresh or frozen (thawed) ½ cup raisins ½ cup dried cranberries ½ cup walnuts, coarsely chopped 2 large eggs ½ cup sugar ¾ cup fresh orange juice (2 to 3 oranges) 1 tablespoon orange zest, finely grated ¼ cup (½ stick) butter or margarine, melted and cooled
Instructions: Preheat oven to 350 degrees F.
Lightly grease loaf pan, preferably 8-1/2-by-4-1/2-by-2-1/2-inches; set aside.
In a large bowl, sift together flour, baking powder, baking soda and salt.
Add cranberries, raisins, dried cranberries and walnuts to flour mixture. Stir until well combined and fruit is covered with flour.
In another bowl, lightly beat eggs. Add sugar, then orange juice and zest. Stir in melted butter.
In the big bowl, make a well in the middle of the dry ingredients and add the juice mixture. With a wooden spoon, stir until dry ingredients are moistened. Don’t over-mix. Batter will be very thick.
Spread batter into prepared pan. Bake at 350 degrees for 1 hour or until top is golden brown and a skewer or toothpick inserted near the center comes out clean.
Let cool for 15 minutes. Remove from pan. Serve warm.
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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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