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2019 Newsletter 19-You’re Never too Old to Play in Dirt!

2019 Newsletter 19-You’re Never too Old to Play in Dirt!

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Dear Friends,
As I have mentioned in previous letters, my father had passed when I was just a toddler. Because of this, my mother and I had a special relationship. As my only parent, I had a deep-rooted bond with her. Even though she has been gone for a long time, memories of her still linger. Now, this particular memory goes back 60 years, yet the sights and smells are etched in my brain.
Mom loved to garden and I loved to help. I mostly remember planting peas, beans, carrots, beets, squash, and pumpkins and transplants of cabbage and tomatoes. Back then, things like broccoli, cauliflower, kale, and all the Chinese vegetables just were not available as transplants. In addition, we had a patch of raspberries, strawberries, and asparagus in our garden. Onion sets were also a big thing with us. We probably planted 5 pounds worth each year.
My Uncle had plowed the garden plot in the fall and then worked the manure into the soil in spring. I knew planting time was getting close when my uncle spread that fresh load of manure with the spreader on the garden soil. Wow! What a stink! 
Even though I was just a small boy, I was tasked with cutting seed potatoes so that there were two eyes on each piece. After we planted them, I was then responsible for taking care of them and harvesting them in the fall after the vines had dried up. As the last step, we let the potatoes dry a day or two before we hauled the 500 or so pound harvest into our basement. We had plenty of potatoes until the following year!
These memories have stayed with me and fuel my love for plants today. My challenge for you: go out today and etch some memories in your children’s and grandchildren’s minds. It is time to plant a garden!
Signing off until next week,  
Ed
Garden Center Feature
GERBERA DAISY
Saturday, May 18
RABBIT/DEER PREVENTION
Sunday May 19
COOKING WITH HERBS
What kind of vegetable do you get when an elephant walks through your garden?
Squash.
Why was the cucumber mad?
He was in a pickle!
Corn Frittata with Romano cheese
As a garnish to sprinkle over the top, there isn’t an herb that doesn’t go well with crisp fresh corn: dill, basil, cilantro for example. We found the Italian parsley is also good to balance the corn’s sweetness. For an extra dose of smoky essence, sprinkle a pinch of smoked paprika over each serving.
Ingredients:
  • 1 teaspoon olive oil
  • 1½ cups fresh corn kernels (about 2 ears)
  • ⅓ cup diced shallots
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon smoked paprika (optional)
  • ¼ cup 1% low-fat milk
  • 6 large eggs, lightly beaten
  • 2 teaspoons butter
  • 1 ounce pecorino Romano cheese, grated (about ¼ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
2. Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.
3. Add butter to pan; swirl until butter melts. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.

 

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