Herb, plant sale means tasty meals ahead

Saturday is the day gardeners from throughout the area look forward to all year — the annual Ozaukee Master Gardeners herb and plant sale at the Ozaukee County Fairgrounds Expo Center in Cedarburg.

Doors open at 9 a.m., with the sale running until noon. 

One of the largest plant sales in southeastern Wisconsin, it offers more than 270 varieties of plants. In all, about 9,000 will be on sale. 

Known for unique and hard to find plants, the sale has something for everyone. New additions to the plant lineup include Yellow Wax Bells, Kirengeshoma palmata; Sea Holly, Blue Glitter; and Helleborus, Wedding Series “Dashing Groomsmen.”  A growing selection of hostas include Silly String, Party Streamers, Maui Buttercups, Lemon Snap, and a 3-by-7-foot Humpback Whale host. Golden Hops, Lemon Supreme Globe Flower and the chocolate-red colored leaf perennial geranium named “Huggy Bear” are among other offerings. 

Why settle for one variety of tomato when you can have 40? New introductions include Copia, a fruity flavored red and yellow striped tomato; Coure Di Bue, a medium-sized tomato that produces sweet and meaty fruit; and dwarf Geranium Kiss container tomato, which yields golf ball-sized red fruit. When it comes to “tomato love” a garden isn’t complete without Brandywine, Mexico Midgets and Ace 55 tomatoes. 

Tomatoes are easy to grow even for those with only a patio. The best container tomatoes are “Big Dwarf” and “Bush Beefsteak.” For those who make their own tomato sauce, nothing beats Amish Paste, one of this sale’s most popular plants.

Five cucumber varieties are returning, including Armenian, which can grow up to 2 feet long, Early Russian and Early Fortune, which are some of the first plants to fruit, Marketmore, a smooth skinned, straight cucumber good for slicing, and the ever-popular Tendergreen Burpless cucumber. 

The plants are locally grown, meaning they haven’t spent a week or more in the box of a semi traveling thousands of miles. Master Gardeners grow the tomatoes, peppers and vegetables in a local greenhouse. 

Proceeds from the Plant Sale are returned to the communities Master Gardeners serve, supporting the free speaker series, area food pantries, community gardens, flower beds in Ozaukee County that are cared for by Master Gardeners, scholarships for students studying horticulture and funding for “how to” and “make and take” workshops.

The list of plants up for sale is available at www.ozaukeemastergardeners.org. An updated list will be posted on Friday, May 16, after all plants are inventoried. Checks, cash, MasterCard, VISA and ApplePay will be accepted.

Summer Tomato Pie

2 9-inch pie dough rounds

2 pounds ripe beefsteak tomatoes, cored and cut into 1/4-inch slices

1/2 teaspoon salt

1/4 cup mayonnaise

4 teaspoons cornstarch

1-1/2 cups sharp cheddar cheese, grated

4 scallions, sliced thin

5 pieces cooked and crumbled bacon, optional

Arrange tomato slices on paper towel-lined baking sheet and sprinkle with salt. Let drain for about 30 minutes, then press tomatoes with additional paper towels until very dry.

On a lightly floured surface, roll one dough round into a 12-inch circle. Transfer to nine-inch pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. 

Roll second round into 12-inch circle and refrigerate 30 minutes.

Adjust oven rack to about five inches from the bottom of the oven and heat oven to 450 degrees. Mix mayonnaise, cornstarch and one cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange one-third of tomatoes over cheese. Spread half the mayonnaise mixture over the tomatoes and sprinkle with half the scallions. Sprinkle half the bacon bits over the top. Layer another third of the tomatoes, remaining mayonnaise mixture and scallions and bacon if using. Top with remaining tomatoes.

Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges. Cut four 2-by-1-inch oval vent holes in top. Place pie on rimmed baking sheet, bake for 10 minutes at 450 degrees, then lower oven temperature to 325 degrees and bake 55 minutes, until crust is golden brown. Cool on a wire rack at least three hours. Serve at room temperature.

Kale Salad

1/2 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1-1/2 teaspoon Dijon mustard

Salt 

Black pepper

1 pound curly kale, leaves cut off ribs and sliced into thin ribbons

1 large apple, julienned

2 medium carrots, shredded

3/4 cup slivered almonds, toasted

3/4 cup sharp white cheddar cheese, shredded

1/3 cup red onion, sliced very thin

Whisk together olive oil, lemon juice, vinegar, syrup and mustard in a bowl. Season with salt and pepper. Put in refrigerator to keep cold.

Put kale into a large bowl and massage with hands to soften. Add apples, carrots, almonds, cheese and red onion. Whisk dressing again, then pour over salad. Toss well to evenly coat.

Zucchini Butterscotch Blondies

2/3 cup butter

2 cups brown sugar

1 egg

2 teaspoons vanilla

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons cinnamon

1 1/2 cups zucchini, grated

1 cup butterscotch chips

In saucepan over medium heat, melt butter until it starts to turn golden brown, stirring occasionally. Add sugar, then stir. Remove from heat and let cool five to 10 minutes. 

Pour butter/sugar mixture into mixing bowl. Whisk in egg and vanilla. Add dry ingredients, then mix. Stir in zucchini and chips.

Spread batter into a well-greased 9-by-13-inch pan. Bake in a 350-degree oven for 30 minutes, until middle is set.

Chocolate Green Tomato Bread

1-1/2 cups green tomato, shredded

3/4 cup flour

1/4 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1 tablespoon instant coffee granules

3/4 cup chocolate chips

2 eggs

1/2 cup vegetable oil

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

Shred green tomatoes and drain in a colander for 30 minutes. 

Mix flours, baking powder, baking soda, salt, cocoa, cinnamon and coffee. 

In a larger bowl, mix eggs, oil, sugars and vanilla together. Fold in the green tomato. Add dry ingredients to the wet and stir just until combined. Pour into a 9-by-5-inch greased loaf pan.

Bake in a 350-degree oven for 55 to 60 minutes, until tester comes out clean. Cool 10 minutes before removing from pan.

Easy Cucumber-Pineapple Salad

1 fresh pineapple, chopped

1 cucumber, chopped

2 limes, cut and juiced

1/3 cup cilantro, roughly chopped

Salt 

Black pepper

Tomatoes, optional

Combine pineapple, cucumber and tomatoes. Toss with lime juice. Season with salt and pepper. Serve immediately or keep chilled until ready to serve.

Moroccan Mint Tea

4 cups water

10 springs fresh mint

3 teaspoons green tea

3 tablespoons sugar (or more)

Boil water Let tea brew for three minutes. 

Pour tea into a drinking glass. Pour tea back into pot. Repeat until sugar is dissolved. 

To serve:, pour tea from a high distance to get a nice foam on tea. If there’s no foam, pour tea back into the pot and try again.