Fairgrounds a gardener’s paradise Saturday

It’s that time of year gardeners look forward to—planting time.

And for area gardeners seeking items for their plots, the Ozaukee Master Gardeners are ready with more than 10,000 plants to be sold at its annual sale.

The sale will run from 9 a.m. to noon Saturday, May 18, in the Expo Center at the Ozaukee County Fairgrounds in Cedarburg.

The sale features tried-and-true plants as well as newcomers, everything from herbs to vegetables to flowers.

Parsley, rosemary, basil, thyme, oregano and sage are some of the herbs most commonly used by cooks and are essential to flavorful food. Any cook can put a little more flavor into their preparations by expanding their use of additional herbs such as fennel and mints. The sale will feature all of these cooking herbs, along with some harder to find herbs, such as lemon grass and a number of different lavenders to use in baking and to make teas.

Home-grown tomatoes and other vegetables are what summer is all about for gardeners. The sale will have many varieties of heirloom tomatoes that can be grown in containers placed on a sunny patio as well as in a garden.

The sale features more than 40 different types of tomatoes, 22 peppers and 16 vegetable varieties and all of the favorite cooking herbs. A complete list of the 294 plant types and other sale details can be found at ozaukeemastergardeners.org.

The plants at the sale will be fresh from the greenhouses of a respected nursery Master Gardeners have worked with to ensure they are healthy, and hardy and ready to plant. Offerings were selected to accommodate gardeners who have full-fledged vegetable gardens as well as  those who grow tomatoes and other plants in convenient containers. The rewards will be the same for both—meals enlivened by delicious home-grown tomatoes, fresh vegetables and herbs.

Following are some favorite recipes from the Ozaukee Master Gardeners.

 

Cherry Tomatoes Filled With Pesto

24 firm cherry tomatoes

2 cups fresh basil leaves

1/2 cup fresh parsley leaves

2 cloves garlic, minced

1/4 cup pine nuts or walnuts

1/4 cup Parmesan cheese, grated

1/3 cup olive oil

Salt

Black pepper

1 3-ounce package cream cheese, softened

Cut tops off tomatoes. Carefully loosen the insides and scoop out with small spoon or melon ball scoop. Turn tomatoes upside down and drain.

To make pesto, combine basil and parsley in a food processor or blender. Add garlic, nuts, Parmesan cheese and olive oil. Blend until almost smooth but still a bit crunchy. Taste and season with salt and pepper.

Add pesto to cream cheese and mix well. Spoon about one teaspoon pesto mixture into each tomato.

Refrigerate for several hours, then let stand at room temperature for 30 minutes before serving.

 

Jalapeno Popper Dip

8 slices bacon

1 pound cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

3/4 cup sharp cheddar cheese, grated

1/2 cup Parmesan cheese, grated

3 medium jalapeno peppers, diced

1 teaspoon garlic powder

3 green onions, sliced

Place bacon on a wire rack over a sheet pan. Bake in a 375-degree oven for 20 to 25 minutes, until bacon is crispy. Cool, then chop into small pieces.

For topping, reserve two tablespoons bacon bits, 1/8 cup jalapeno peppers, 1/4 cup cheddar cheese, 1/4 cup Parmesan and one chopped onion.

In a large bowl, mix remaining bacon, cream cheese, mayonnaise, sour cream, 1/2 cup cheddar cheese, 1/4 cup Parmesan, garlic powder and two chopped onions until fully combined. Pour into a 1.5-quart baking dish. Sprinkle with reserved toppings.

Bake in a 350-degree oven for 20 to 25 minutes, until top is bubbly and golden brown. Serve with crackers or celery sticks.

 

Green Tomato Muffins With Cheese

2 cups green tomatoes, chopped

3 tablespoons honey

3/4 cup milk

1 egg

1/2 cup canola oil

3/4 cup cheddar cheese, shredded

1 teaspoon salt

2 cups flour

1 tablespoon baking powder

In a large bowl, combine tomatoes, honey, milk, egg, salt, cheese and oil. Mix with a spoon, then add flour and baking powder. Stir. Batter will be lumpy.

Fill 12 muffin tins that are coated with cooking spray or fitted with a paper liner until three-quarters full. Bake in a 400-degree oven for 25 to 30 minutes, until brown on top.

 

Fennel-Celery Salad

1/2 cup walnuts, chopped

1 medium shallot, halved lengthwise

2 tablespoons whole grain mustard

1 teaspoon sugar

1/2 cup sherry vinegar or red wine vinegar

1/3 cup olive oil

Kosher salt

Freshly ground black pepper

6 dried Turkish figs, very coarsely chopped

1 bulb fennel, core removed, very thinly sliced

6 to 8 stalks celery, very thinly sliced

4 ounces blue cheese, crumbled

Place walnuts on rimmed baking sheet and toast in a 350-degree oven for five to eight minutes, tossing once, until golden brown. Cool.

Finely chop one shallot half, then thinly slice the other half crosswise. Set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil, season with salt and pepper, cover and shake to emulsify. Set aside.

Toss figs, reserved sliced shallot and remaining vinegar in a small bowl. Let sit at least 30 minutes, until figs and shallots are softened.

Just before serving, toss fennel, celery, blue cheese and toasted walnuts in a large bowl. Drain figs and shallots and add to bowl. Drizzle with vinaigrette and toss to coat. Season with additional salt and pepper to taste.

 

Greek Beans (Fasolakia Giaxni)

45 ounces green beans, trimmed

3/4 cup olive oil

1-1/2 onions, chopped

1 clove garlic, chopped

27 ounces fresh, ripe tomatoes, grated

Pinch of sugar

Salt

Freshly ground black pepper

2 tablespoons parsley, chopped

Heat half the oil in large skillet over medium heat. Add onions and sauté until translucent and tender. Stir in garlic, tomatoes, remaining olive oil and sugar. Bring to a boil, then add green beans and blend to coat beans with oil/tomatoes.

Turn heat to low, cover and simmer 40 to 45 minutes, until beans are soft and juices evaporated. During cooking, if pan is getting dry, add a bit of hot water.

Towards the end of cooking time, season with salt and pepper and stir in parsley. Serve warm or at room temperature.

If desired, sprinkle with feta cheese and lots of Kalamata olives.

You can substitute canned chopped tomatoes if fresh aren’t available.

 

Stuffed Greek Tomatoes

12 medium tomatoes

2/3 cup olive oil

3 cups onion, chopped

1 bulb fennel, chopped

1 cup Arborio rice

1 tablespoon fennel seeds, crushed

2-1/2 cups tomato pulp, chopped

1 cup yellow raisins

3/4 cup pine nuts

1 cup fresh parsley, chopped

1 cup fresh dill, chopped

1/2 cup fresh mint, chopped

1/3 cup olive oil

1-1/2 teaspoons salt

1 teaspoon black pepper

2 large baking potatoes, cut in half, then into slices

Salt

Black pepper

Cut tops off tomatoes and, with a small spoon, clean out insides, leaving a solid wall. Save pulp and freeze extra pulp for another use. Place tomatoes in a 9-by-13-inch dish.

Heat 2/3 cup olive oil over medium heat.  Sauté onion and fennel bulb in oil about five minutes, until soft. Add rice and fennel seeds and sauté three minutes. Turn heat to low, add two cups tomato pulp, raisins and pine nuts. Sauté five minutes. Add parsley, dill and mint and sauté two minutes.

Remove from the heat and add salt and pepper. Spoon mixture into tomato shells, leaving a little room for the rice to expand. Put tomato tops back on and sprinkle with 1/2 cup pulp. Put potato slices in open spaces between tomatoes. Drizzle 1/3 cup olive oil over the tops of the tomatoes and potatoes. Salt and pepper tops.

Bake in a 375-degree oven for 1 to 1-1/2 hours, until rice is soft and tender.

 

Roasted Tomatillo or Green Tomato Salsa

5 cups tomatillos or green tomatoes, chopped

3 cups hot peppers, a mix of jalapeno, ancho poblano or hatch, coarsely chopped

3 cups onions, coarsely chopped

6 medium cloves garlic, chopped

1 cup bottled lime juice or lemon

2 tablespoons dried oregano

1 tablespoon salt

1 tablespoon ground cumin

2 teaspoons black pepper

Place tomatillos/tomatoes in a large roasting pan. Add chilies, onion and garlic, mix, then roast in a 425-degree oven for 30 to 35 minutes, stirring halfway through, until tomatillos/tomatoes start to break down.

Put roasted vegetables into a large stockpot and add lime juice, oregano, salt, cumin and black pepper. Brint to a boil, then simmer, uncovered, for 10 minutes.

Blend using an immersion blender or blender to desired chunkiness. Store in refrigerator for as long as one week.

To freeze, cool and transfer to freezer containers. Can be frozen for as long as a year.

 

Ginger Sweet Potato Stew

1 tablespoon coconut oil

1 medium yellow onion, small dice

1/2 to 1 teaspoon dried chili flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

2-inch piece fresh ginger, peeled and minced

3 cloves garlic, peeled and minced

Sea salt

Freshly ground black pepper

1-1/2 pounds sweet potatoes, peeled and diced into 1-inch pieces

1/2 cup brown lentils, picked over

4 cups vegetable broth

13.5-ounce can full fat coconut milk

1 small bunch kale, stems removed, leaves chopped

Optional garnishes:

Cilantro, chili flakes, lime wedges

Heat a large, heavy-bottomed soup pot over medium heat. Melt oil, add onions and saute five minutes, stirring occasionally, until translucent and quite soft. Add chili flakes, coriander, cumin and turmeric and sauté one minute, until very fragrant. Add ginger and garlic and cook another minute. Add a pinch of salt and pepper.

Add sweet potatoes and stir to coat with spices. Add lentils and stir. Season with salt and pepper. Add vegetable stock and stir, scraping up browned bits on the bottom of the pot. Place lid on pot and bring to a boil, then simmer with the lid slightly askew, 30 minutes, until sweet potatoes almost fall apart and lentils are tender. Liquid should be reduced by almost one third.

Add coconut milk and kale, cover tightly and simmer three to four minutes, until kale is wilted and bright green. Check seasoning and add more salt, pepper and chili flakes if needed. Ladle into bowls and add garnishes, if desired.