Enjoy fresh herbs and plants in your meals

Ozaukee Master Gardeners’ annual sale to be held in person May 28 with more than 10,000 plants available

The Ozaukee Master Gardeners’ annual heirloom plant and herb sale is returning to an in-person event from 9 a.m. to noon Saturday, May 28.

More than 260 varieties of plants will be available for purchase at Concordia University Wisconsin’s  fieldhouse, 12800 N. Lake Shore Drive, Mequon.

There will be 16 varieties of basil, nine types of scented geraniums and five varieties each of bee balm and coneflowers.

There will be three new varieties of lavenders, including royal velvet, sensational, and imperial gem, and popular pollinator plants, including four milkweed varieties.

The popular Golden Japanese Spikenard Sun King, which was named Perennial Plant of the Year in 2020 will be available as well as six mints, including Mojito mint, and 19 pepper varieties, including “screaming hot” Chinese 5 Color and Canary Bell, which has a milder flavor than red and green bell peppers.

There will be two types of parsleys, five sages, six rosemarys and 11 thymes as well as 39 varieties of heirloom tomatoes grown locally by Master Gardeners.

In all, more than 10,000 plants will be available for purchase, including the 2022 Herb of the Year, Johnny Jump Ups and the 2022 Perennial Plant of the Year, Little Blue Stem Jazz.

Ozaukee Master Gardeners will follow Concordia’s Covid-19 policy, which makes masks optional. Due to the nature of the sale, social distancing will be difficult.

Due to the pandemic, the tea table, bake sale and Kid’s Korner won’t be part of this year’s sale.

Shoppers may download a plant list at ozaukeemastergarders.org and are encouraged to bring boxes to carry plants.

Proceeds from the sale fund projects and programs by the Ozaukee Master Gardeners.

Since the Highland Road interchange is being built and the current bridge isn’t open, visit cuw.edu/visit/directions.html for updated directions.

Following are a few recipes from Ozaukee Master Gardeners that use some of the plants available for purchase at the sale.

 

master gardeners recipes

 

Veggies On Pasta

Mary Reilly-Kliss

 

1 1-pound box spaghetti or linguini

Garden vegetables, such as onions, garlic, broccoli, cauliflower, zucchini, pea pods, beans, tomatoes, Swiss chard and spinach

1 to 2 tablespoons olive oil

Salt

Pepper

Basil or parsley, for garnish

Parmesan cheese

Chicken broth, optional

 

Make pasta according to directions on box. Drain.

Cut vegetables into bite-sized pieces and leafy vegetables such as spinach and Swiss chard into ribbons. Slice, cube or halve tomatoes.

Drizzle olive oil into large skillet or wok and sauté onions until tender. Add garlic and stir for one minute. Add “harder” vegetables and cook until crisp tender.

Add tomatoes and gently stir until juices are released. Add vegetable ribbons and quickly toss until heated through.

Season with salt and pepper, then pour veggies over pasta. Top with snipped herbs.

If the tomatoes aren’t juicy enough for a sauce, add some chicken broth.

Top with grated Parmesan cheese.

Serve with garlic bread to sop up the sauce with the bread.

Alternately: Serve over cooked zoodles, noodles made with summer squash or zucchini.

 

 

 

Italian Zucchini Crescent Pie 

LaVonne Suring

 

4 cups zucchini, unpeeled, thinly sliced

1 cup onion, chopped 

1/2 cup butter

1/2 cup parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon basil leaves

1/4 teaspoon oregano leaves

2 eggs, well beaten

2 cups mozzarella cheese, shredded

8-ounce can crescent rolls

2 teaspoons mustard

 

Cook zucchini and onion in butter for about 10 minutes. Stir in parsley and seasonings, then cool.

In a bowl, blend eggs and cheese. Sir in cooled vegetable mixture.

Place crescent rolls in pie pan and spread out for a crust. Spread mustard over crust, then pour vegetable and cheese mixture into crust.

Bake in a 375-degree oven for 20 minutes. 

 

 

 

Zucchini Waffles

Jeanne Mueller

 

12 ounces zucchini

2/3 cup buttermilk

1-1/2 tablespoons canola oil

1 large egg

1 cup self-rising flour

 

Preheat waffle maker.

Shred zucchini. Put shreds on a double layer of paper towel or thin cloth. Gather edges and squeeze out as much liquid as possible. Set aside.

Put flour in a medium bowl. In a separate bowl, whisk together milk, oil and egg. Add milk mixture to flour. Stir to combine. Fold in zucchini.

Spray waffle maker with nonstick oil. Put about 1/2 cup batter on iron. Close lid and cook about four minutes, until lightly browned. Repeat until all batter is gone.

Waffles can be frozen and reheated in microwave.

End of zucchini season tip: Grate, bag and freeze zucchini. Thaw before using by placing in colander over sink. Once thawed, press liquid out with the back of large spoon.

Waffles may also be made with shredded potatoes.

 

 

 

 

Salmon and Chickpeas

 

1-1/2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon kosher salt

3/4 teaspoon black pepper

2 medium zucchini, cut into 1-inch chunks

1 medium sweet red pepper, chopped

1 medium red onion, thinly sliced

1 15-ounce canned chickpeas, drained, rinsed and patted dry

4 teaspoons extra virgin olive oil

1 pound skinless wild salmon fillet, cut into 4 equal pieces

4 tablespoons plain, fat-free Greek yogurt

Fresh mint leaves, for garnish

1/2 medium lemon, cut into 4 wedges

 

Mix spices in small bowl.

Toss zucchini, red pepper, onion and chickpeas in a bowl. Drizzle with one tablespoon oil and four teaspoons spice mixture. Toss again to coat. Spread in a single layer on large sheet pan and bake in a 450-degree oven for 20 minutes.

Coat salmon with remaining oil and spice mixture.

After 20 minutes, remove pan from oven. Toss vegetables with spatula. Clear four spaces and nestle salmon in them, making sure salmon touches pan and not the vegetables. Return to oven and bake 10 minutes, until the salmon is done.

Serve with dollop of yogurt over each fillet. Garnish with mint leaves, if desired, and lemon wedge.

 

 

 

Pizza-Stuffed Tomatoes

 

12 fresh tomatoes

1 tablespoon olive oil

1 cup  onions, chopped

1 cup sweet red pepper, chopped

1 cup zucchini, diced

8 ounces cremini mushrooms, sliced.

3 garlic cloves, minced

2 teaspoons Italian seasoning

3/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes, optional

9 ounces chicken sausage, cooked, or 1 steamed chicken breast, cubed

1 cup part-skim mozzarella cheese, shredded

1 tablespoon fresh parsley, chopped

 

Cut off the tops of tomatoes. Using a spoon and paring knife, hollow out tomatoes, reserving the pulp. Chop tomato pulp, drain off liquid and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Saute onion, bell pepper, zucchini, mushrooms and garlic for five minutes. Add drained tomato pulp, Italian seasoning, salt, pepper flakes and cooked sausage or chicken. Sauté seven to eight minutes, until most of the liquid evaporates.

Arrange tomatoes in cups of a 12-cup muffin pan coated with cooking spray. Fill tomatoes evenly with the filling, about 1/3 cup per tomato.

In a medium bowl, combine cheese and parsley. Sprinkle cheese mixture evenly over filled tomatoes. Bake in a  400-degree oven about 15 minutes, until cheese melts and begins to brown.

 

 

 

 

Crustless Vegetable Quiche

 

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1/2 cup zucchini, sliced

6 broccoli florets

1/4 cup diced sun-dried tomatoes

6 large eggs

2 tablespoons low-fat milk

1 teaspoon dried oregano

1/2 teaspoon black pepper

Sea salt to taste

1/4 cup plus 1 tablespoon low-fat Parmesan cheese, grated

 

Place oil in a large skillet on medium-low heat, add onion and garlic and saute four minutes, until tender. Add peppers, zucchini, broccoli and dried tomatoes and  sauté two minutes.

In a bowl, whisk together eggs, milk, spices and 1/4 cup Parmesan cheese.

Lightly coat a nine-inch pie dish with cooking spray. Place sautéed vegetables in dish, then pour egg mixture over vegetables, making sure all are covered.

Loosely cover dish with foil and bake in a 425-degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 20 to 25 minutes.

Remove foil the last few minutes of baking and sprinkle with remaining cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.

 

 

Chicken Oriental Stir Fry

 

4 ounces boneless, skinless chicken breast, sliced

Salt

Black pepper

1-1/2 cups string beans, trimmed

1 teaspoon canola oil

1 teaspoon fresh ginger root, minced

1/2 teaspoon garlic, minced

1 pinch red pepper flakes

1 teaspoon soy sauce

1 tablespoon scallions, sliced

 

Salt and pepper chicken. Set aside.

In a large skillet or wok, heat oil. Add ginger and garlic and stir one minute. Add chicken, red pepper, and green beans, drizzle with soy sauce and fry until chicken is done and vegetables are cooked to your liking.

Serve with rice, garnished with scallions.

 

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Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
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