Larkspur is one of my favourite early summer flowers. It self-seeds and I would have it everywhere if I didn’t use a firm hand with it.
At this time of year my husband wants to get at it with the rototiller to stop the weed growth. I have to use a firm hand there also.
I love the field of delicate pink, blue and mauve blooms in the garden. They make a lovely bouquet on their own or added to a vase of large flowers like peonies. As they begin to form seedpods, I pull them out and add annual bedding plants.
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
I am creating a cutting garden, a flower garden planted with the intent of cutting the flowers for use in the home and for gift giving. A sunny location with well-prepared soil is essential. A succession of plantings, every two weeks, will give a season long supply of flowers.
Alberta Agriculture Agri-News recommends clustering plants that have similar heights and needs for sun and moisture to avoid shading shorter plants.
They also suggest using a two- to three-inch layer of chopped leaves, shredded newspaper or straw mulch to discourage weeds and conserve moisture. Cutting the blooms and dead heading the plants encourage blooming.
Some of my favourite annuals are sweet peas, bachelor buttons, daisies and larkspur. I also like cutting my perennial delphiniums, peonies, baby’s breath, roses and Shasta daisies.
We used cut garden flowers at our daughter’s wedding. It was economical and beautiful.
Plan ahead meals
It is always nice to have prepared dishes in the freezer. I recently tried these two chicken dishes and enjoyed them both.
Easy cordon bleu chicken
This is a great chicken dish for dinner guests. It is easy to increase the number of servings. You can make it ahead of time, freeze it and bake it.
1/4 cup butter or margarine, 60 mL
melted
3/4 cup bread crumbs 175 mL
3/4 cup crushed corn flakes 175 mL
1/4 cup crushed corn flakes 60 mL
for topping
4 boneless, skinless chicken breasts,
split to make thinner cutlets
4 slices ham
1 cup shredded mozzarella 250 mL
cheese (or 4 slices of cheese)
Grease a 9 x 9 inch (22 x 22 cm) baking dish. Mix melted butter or margarine, breadcrumbs and the first amount of corn flakes in a bowl. Layer half of the above mixture on the bottom of the baking dish. Make a layer of chicken, fitting the pieces tightly together, top with the ham slices and then a layer of cheese. Top with the rest of the crumb mixture. Sprinkle the last of the cornflakes on top of this. Cover and bake at 350 F (180 C) for 50 to 60 minutes or until done. Uncover and bake for five minutes, until crispy. Serves four.
Source: Adapted from the Rosetown Alliance Church’s Daily Bread Cookbook.
Bombay chicken
4 boneless skinless chicken breasts
(or 12 skinless chicken thighs)
1 tablespoon oil 15 mL
1/4 cup prepared mustard 60 mL
1/4 cup honey, melted 60 mL
2 teaspoons seasoning salt 10 mL
1/2 tablespoon chili sauce 7 mL
1/2 teaspoon onion powder 2 mL
1/2 teaspoon curry powder 2 mL
(or 1/2 teaspoon tandoori spice) 2 mL
1/4 teapoon black pepper 1 mL
Place the chicken in a plastic bag. Mix the remaining ingredients and pour over the chicken. Remove excess air, seal bag, label and freeze. Thaw in the bag in the refrigerator and then bake in the oven for 1 hour at 375 F (190 C). Serves four.
Source: The Big Cook by Deanna Siemens, Lorelei Thomas and Joanne Smith.
Tandoori spice mixture
1/2 teaspoon cumin 2 mL
1/4 teaspoon cayenne 1 mL
pepper
1/4 teaspoon salt 1 mL
1 teaspoon paprika 5 mL
1 teaspoon turmeric 5 mL
1/2 teaspoon ginger 2 mL
1/2 teaspoon coriander 2 mL
Source: www.atcoblueflamekitchen.com.
Freezer burn on poultry
Frozen poultry will sometimes have dried-out white patches on it. Poor packaging and/or leaving foods in the freezer too long cause this freezer burn. The poultry is safe to eat, but it may be less juicy and tender.
To prevent it, wrap the poultry in a plastic freezer bag or heavy-duty aluminum foil. Remove as much air as possible before sealing.
If you buy large packs of poultry pieces, divide them into individual or meal-size packages. Wrap for the freezer and label with the date, cut of poultry and number of servings or pieces. Source: www.chicken.ab.ca.
Recipe sought
Dear TEAM: I’m looking for a Texas white brownie/cake that is made on a 15 x 12 inch (38 x 30) cookie sheet. It is a good recipe, especially for people who can’t have chocolate. – M.B., Orion, Alta.
Dear M.B.: I was able to find recipes for both chocolate and white Texas Brownies.
White Texas sheet cake
This cake is good to make a day ahead and is very popular at potlucks.
1 cup butter or margarine 250 mL
1 cup water 250 mL
2 cups all-purpose flour 500 mL
11/2 cups white sugar 375 mL
2 eggs
1/2 cup sour cream 125 mL
1 teaspoon almond 5 mL
(or vanilla extract)
1/2 teaspoon salt 2 mL
1 teaspoon baking soda 5 mL
In a large saucepan, bring butter or margarine and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, flavouring, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch (26 X 38 x 2 cm) cookie sheet.
Bake at 375 F (190 C) for 20 minutes or until cake is golden brown. Frost while warm.
Icing
1/3 cup butter or margarine 75 mL
1/4 cup milk 60 mL
4 cups icing sugar 1 L
1/2 teaspoon almond extract 2 mL
(or vanilla extract)
1 cup chopped walnuts or 250 mL
pecans (optional)
Combine butter or margarine and milk in a saucepan, bring to a boil. Remove from heat. Mix in sugar and flavouring. Stir in nuts. Spread frosting over warm cake.
Source: Adapted from allrecipes.com.
Texas brownies
This is the chocolate version.
2 cups all-purpose flour 500 mL
2 cups white sugar 500 mL
1 cup butter or margarine 250 mL
1/4 cup cocoa powder 60 mL
1 cup water
(or 1 cup strong brewed coffee) 250 mL
1/2 cup buttermilk 125 mL
2 eggs, beaten
1 teaspoon baking soda 5 mL
1 teaspoon ground cinnamon 5 mL
1 teaspoon vanilla extract 5 mL
Preheat oven to 350 F (180 C). Grease a 10 x 15 x 1 inch (26 X 38 x 2 cm) cookie sheet.
Combine flour and sugar in a large mixing bowl. In a medium saucepan, over medium heat, bring butter or margarine, cocoa and water to a fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture, mixing well after each addition. Spread evenly into the prepared pan.
Bake for 35 minutes in the preheated oven or until brownies begin to pull away from the sides of the pan.
Texas chocolate frosting
Prepare while the brownies are cooking.
1/2 cup butter or margarine 125 mL
1/4 cup cocoa powder 60 mL
4 cups icing sugar 1 L
3 tablespoons milk 45 mL
1 teaspoon vanilla extract 5 mL
Melt butter or margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well. Pour the warm frosting over the brownies as soon as they are removed from the oven. Cool and cut into bars.
Yields four dozen squares.
Source: Adapted from allrecipes.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
