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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: Fig-walnut salad has unexpected ingredient -- rose petals
Crunchy, salty, chewy, sweet; this salad has a tasty mix of flavorful opposites plus one surprise. Figs and walnuts, which are now coming into season, contrast with baby arugula, chard, kale and other cool-weather greens. Crumbled blue cheese gives the salad some extra tang. This combination was inspired by a simply classic fig-arugula-feta salad served at Mulvaney’s B&L. The fresh walnuts provide some extra crunch. For extra color, I added some fresh rose petals. (Yes, roses are edible, but only if you don’t spray or use systemic pesticides. Rinse petals well but gently to avoid bruising.)
Many different baby greens work well in this salad. When thinning chard or kale (leafy greens generally cooked before serving), save those little discards for fresh salads. They add texture as well as flavor to fall salads. Fig and walnut salad
Serves 2
Ingredients:
4 fresh figs ¼ cup walnuts, chopped ¼ cup blue cheese, crumbled 2 cups fresh mixed baby greens (arugula, chard, kale, etc.) ¼ cup rose petals (optional) Vinaigrette: 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil ¼ teaspoon sugar Salt and pepper to taste
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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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