Just a reminder.....

Our next Saturday Seminar is March 26, 2011

11:00 - 12:00

Container Gardening for Spring

2011

Spring/Summer

Saturday Seminars

11:00-12:00

February 26

Birds in the Garden

Big Blooomers helps you to create the perfect garden home for your feathered friends, from the best plants, to bird houses, feeders and bird baths.

March 26

Container Gardening for Spring

April 30

Perennials for Spring and Summer

May 28

Gardening and Cooking with Herbs

June 25

Creating a Cutting Garden

July 30

Gardening Q & A Session-Bring us your questions

August 27

Gardening 101 - Growing a Green Thumb

Saturday Seminar-February 26, 2011

Our next Saturday Seminar will be February 26, 2011

11:00-12:00

"Gardening for our Feathered Friends"

We will have plenty of perennials in four packs such as columbine and foxglove that can be planted now for spring bloom

Can't wait to see you all!

2010 Christmas Open House

Christmas Open House is Saturday and Sunday at Big Bloomers Flower Farm and The Garden Market.

Refreshments and door prizes too.

Don't miss it!

Thanks to all that came and took part in our Gardening and Cooking with Herbs seminar. If you were not here you missed some really delicious food.

As promised here are all the recipes.

Lemon Verbena Dip

8 oz. cream cheese, softened

8 oz. lemon yogurt

1/4 cup lemon verbena leaves, very finely minced

1/4 cup sugar

1/3 cup fresh lemon juice

Mix all ingredients thoroughly. Cover and refrigerate overnight.

Serve with sliced fruit or plain cookies.

Cucumber Dill Salsa

2 cucumbers, peeled, seeded and chopped

3 plum tomatoes, chopped

1/4 cup chopped chive or green onions

2 tbsp. chopped garlic chives

2 tbsp. chopped fresh dill

1 tbsp. lemon or lime juice

pepper to taste

Combine all ingredients. Chill to serve.

Makes a good dressing for hummus on a pita or with chips.

Herbed Butter

3/4 cup butter, softened

1 tbsp. fresh sage

1 tbsp. fresh thyme

1/3 cup chopped fresh parsley

1/3 cup green onions. including tops

1 tbsp. fresh marjoram

1/4 tsp. freshly ground pepper

Blend or process all ingredients until well blended. May be stored in the refrigerator for 1 week.

Can be used to baste turkey or chicken when roasting. Good spread on hot bread or a baked potato. Also yummy on plain crackers.

Feta Herb Dip

4 oz. feta cheese

4 oz. cream cheese

1/3 cup mayonnaise

2-4 cloves garlic, minced

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/8 tsp. dried dill weed

1/8 tsp. dried thyme

1 tbsp. chopped fresh parsley

Combine ingredients together in food processor or by hand. Cover and chill for 30 minutes.

Serve with your favorite cracker or pita chip.

Fresh Vietnamese Spring Rolls

2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 1/3 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped

2 carrots cut into matchsticks

Dipping Sauce

3 tablespoons hoisin sauce

Natural crunchy peanut butter to taste

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro carrots and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Mix hoisin and peanut butter until blended. Serve as a dipping sauce with spring rolls.

Drunken Dilly Rice

3 8.8 oz. Uncle Ben's Jasmine Ready Rice

1/2 stick butter

One package precooked Trader Joe's Logostinos

One cup white wine

Five sprigs fresh dill

This is a recipe that my sister concocted for me one evening. The measurements are not precise. Its all done "to taste". She did not use white wine in hers. The drunken part was my idea and makes this recipe even more luscious.

Bruchetta

6 Roma tomatoes, diced

2 cloves garlic, chopped

3 tbls. olive oil

2-1/2 tsp. balsamic vinegar

2 tbls. chopped fresh basil

1/2 tsp. kosher salt

1/4 tsp. fresh cracked pepper

8 slices Italian bread cut about 1 inch thick

2 tbls. grated parmigiana reggiano cheese

Wish together chopped garlic, vinegar, salt, pepper and basil.

Slowly drizzle in oil.

Add tomatoes.

Let sit for 20 minutes at room temperature.

Toast bread and top with tomato mixture.

Sprinkle on a little cheese and broil till cheese melts.

Serve immediately.

Next Saturday Seminar-October, 30, 2010

Just wanted to remind you of our next Saturday Seminar, Cooking and Gardening with Herbs from 10:00 to 12:00 on Saturday, October 30,2010.

HAPPY FALL!!!

This year we are very pleased to be able to offer to our customers the heirloom pumpkins, Jarrahdale and Long Island Cheese. These two heirloom pumpkins/squashes are not only great looking but with their smooth and creamy texture are one of the best pumpkins for pie making. They are also great cut into wedges, rubbed with oil and baked. Add a little butter and maple syrup when they are done cooking and you have a delicious and easy fall side dish. Their firm texture also lends themselves well to soups and stews. Use them outside as decoration and after a couple of frosts they will be even sweeter. Supplies are limited so don't wait too long to visit us and pick up some of these delicious pumpkins.

Pansies, ornamental cabbages, kale, mustard, snapdragon, mums and dianthus

are also waiting for your fall gardens.

Hope to see you soon!