a taste of fall

3| Fall recipe bookbonnieplants.com bonnieplants.com

A TASTE OF

Easy Recipes From The Garden

TIPS For a Successful FALL GARDEN

KID’S KITCHEN: Sweet Potato Bites with Dipping Sauces

CHOCOLATEwith Cayenne Pepper

HOT PUMPKINCrème Brulee

Fall

2 | Fall recipe book bonnieplants.com

3| Fall recipe bookbonnieplants.com

“Harvest time is upon us—gather, prepare and celebrate!”

-P. Allen Smith

> TABLE OF CONTENTS <

What’s Growing: Fall Vegetables

4

Tips for a Successful Fall Garden

8

Hot Chocolate with Cayenne Pepper

10

Fresh Green Salad with Herb Vinaigrette

Spiced Red Cab-bage with Apples

12

14Ingredient Checklist 24

Kid’s Kitchen: Sweet Potato Bites with Dipping Sauces

16

Chicken Sausage and Kale Stew

18

Pumpkin Crème Brûlée

22

Photos by Karen Seagrave


GrowinG:FALL VEGETABLES

what’s

After picking, almost all root vegetables can be kept in your refrigerator’s crisper for at least a week, sometimes longer. Some, like rutabagas, can stand up to a month’s-long storage in a cool, dark place.

Rutabagas are theresult of a cross between a cabbage and a turnip.

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1. Artichoke 2. Arugula3. Broccoli4. Brussels Sprouts5. Cabbage6. Cauliflower7. Collards

15. Rutabagas16. Spinach17. Sweet Potatoes18. Swiss Chard19. Turnip Greens

While the bounty of a summer harvest may be waning, there are still plenty of delights to enjoy from the garden. Plant

your garden with hearty root vegetables, lettuces and plenty of greens to enjoy during the cooler months. Follow the links below for growing tips for each vegetable shown.

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Vegetables

8. Kale9. Kohlrabi10. Leeks11. Lettuce12. Mustard Greens13. Pumpkins14. Radicchio

FALL

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1917Click an image to learn more from Bonnie Plants.


Take a bit of advice from garden expert P. Allen Smith to make the most of the growing season.

tips For a successFul FALL GARDEN

WATER & FERTILIZE Remember young plants require plenty of moisture, so keep them well watered. In addition, many of the leafy fall vegetables, such as spinach and kale, are heavy feeders so be generous with the fertilizer.

DID YOU KNOW?Wood ashes from your fireplace can be used as fertilizer for plants such as broccoli, Brussels sprouts, and cabbage. Wood ashe will raise soil pH. It should be viewed as a liming material to reduce soil acidity.


Zone 3: Sept 1st - 30thZone 4: Sept 1st - 30thZone 5: Sept 30th - Oct 30thZone 6: Sept 30th - Oct 30thZone 7: Oct 15th - Nov 15thZone 8: Oct 30th - Nov 30thZone 9: Nov 30th - Dec 30thZone 10: Nov 30th - Dec 30thZone 11: Frost Free

Estimated First Frost Dates by Zone

PROVIDE FROST PROTECTIONRather than using plastic sheeting, which may damage plants on hot fall days, try a frost blanket to keep your plants snug as temperatures begin to drop. Available in various weights, the blankets—which are made specifically for this purpose— can provide frost protection in lower temperatures. What’s more, frost blankets can offer protection from insects, rabbits, and birds that might be looking for a snack.

CONSIDER PORTABILITY If you live in a northern region and have a small garden, consider planting your vegetables in containers. Place casters on the bottoms of the planters, or find a small container platform with wheels, so they can be easily rolled indoors in case of an early fall frost.

Zone map source: http://planthardiness.ars.usda.gov/PHZMWeb/Default.aspx


PREPARATION

In a saucepan, whisk together the water, stevia and cocoa powder. Slowly bring to a simmer over medium heat, stir-

ring constantly. Cook until the mixture thickens and resembles syrup.

Next, mix in the remaining ingredients and continue to heat, taking care not to boil. Remove the cinnamon sticks and pour into mugs. Garnish with mint sprigs. Serve hot.Makes 6 servings.

INGREDIENTS1/4 cup water

1/8 cup stevia sweetener

6 tablespoons unsweetened cocoa powder

1 tablespoon vanilla extract

1/4 teaspoon cayenne pepper

5 1/2 cups skim milk

2 cinnamon sticks

1/8 teaspoon salt

mint sprigs

WITH CAYENNE PEPPER

HOTchocolate

Get this recipe’s checklist

SPICE OF LIFE:Capsaicin, which is found in cayenne pepper, has pain-relieving properties that make it beneficial for treating everything from rheumatoid arthritis to nerve damage caused by diabetes.

Make a batch of this before a party and pour into a thermos with a pump so the beverage will remain warm and guests can serve themselves.

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allen prepares HIS HOT CHOCOLATERECIPE

PLAY


PREPARATION

Preheat oven to 400°F. Combine all the ingredients except the salt and pepper in a large, heavy Dutch

oven and mix well. Cover and bake for 1 hour, or until the cabbage is tender.

Transfer the Dutch oven to the stovetop and cook, uncovered, over medium heat, stirring frequently, for 5 minutes or until the liquid thickens slightly. Season with salt and pepper and serve.

INGREDIENTS2 pounds cored and shredded red cabbage 1 pound peeled, cored and finely chopped tart sweet apples (such as Arkansas Black, Fuji or Granny Smith)1 large finely chopped sweet onion3 finely chopped garlic cloves½ cup dry red wine½ cup fresh orange juice2 packed tablespoons dark brown sugar1 tablespoon grated orange zest2 tablespoons finely chopped fresh thyme leaves2 teaspoons salt1 teaspoon freshly ground black pepper

SPICE IT UP:Thyme, a key ingredient in this recipe, can be grown indoors during the winter months. Use a small container and place on a sunny windowsill for best results.

Cut your cabbage into quarters, remove the core and then use a large grater to shred the cabbage easily.

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&red cabbaGeAPPLES THYMEWITH

SPICED




PREPARATION

Combine garlic, shallot, lemon zest, water, vinegar, salt and pepper in a food processor and blend for about 10 seconds. With the food

processor still running, slowly drizzle in half of the olive oil, and then turn the food processor off.

Next, add all the fresh herbs and blend well once more. Then add the remaining olive oil while the food processor is running and blend for a few more seconds. Pour the vinaigrette into a bottle and store in the refrigerator for a few hours before serving. Makes 1¾ cup.

Salad:Cook turkey bacon according to directions on package. Note: It will crumble easier if cooked to full crispness. Set aside to cool. Add the fresh mixed greens and chives to a large bowl and toss to evenly distribute the chives. Crumble the bacon and add into the salad. Add the vinaigrette to the salad and toss to coat evenly.

INGREDIENTSVinaigrette: 1/2 peeled garlic clove1 peeled shallot1/2 tablespoon fresh lemon zest 1/4 cup water1/3 cup white wine vinegar1/2 teaspoon sea salt1/2 teaspoon ground black pepper2/3 cup extra virgin olive oil

1/4 cup fresh tarragon leaves 1/2 cup fresh Italian parsley leaves1 tablespoon fresh thyme leaves1/4 cup fresh oregano leaves

Salad:4 cups mixed greens 1/4 cup fresh minced chives 6 slices crumbled turkey bacon

Vinaigrette:

Green saladFRESH

with

herb vinaiGrette


SPICE IT UP:Tarragon is sometimes called the “dragon herb,” because its roots appear to curl like a dragon’s tail.

Container-grown oregano should be replaced every three to four years, when it starts to become sparse and woody.

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PREPARATION

Preheat the oven to 325° F. Cut the sweet potatoes into bite-size chunks. Place the chunks in a bowl and toss with the salt and olive oil. Place the

sweet potatoes on a foil-lined baking sheet. Bake for 25 minutes or until golden brown.

Honey Mustard Dipping Sauce:Combine honey, mustard, olive oil, salt and pepper in a small bowl. Mix well with a fork and chill in the refrigerator for about 20 minutes.

Brown Sugar Dipping Sauce:On medium heat, add butter to a skillet and melt. Add the brown sugar and cinnamon. Heat long enough for the brown sugar to melt into a liquid, stirring constantly. Serve warm.

potato bitesDIPPING SAUCESwith

sweet

INGREDIENTSSweet Potato Bites:2 pounds sweet potatoes 2 teaspoons kosher salt3 tablespoons olive oil

Honey Mustard Dipping Sauce:2 tablespoons honey3 tablespoons spicy grainy mustard 1/2 tablespoon olive oil salt & pepper to taste

Brown Sugar Dipping Sauce:5 tablespoons unsalted butter 3/4 cup loosely packed light brown sugar 3 teaspoons ground cinnamon

Kids

Kitchen''



DID YOU KNOW:Cinnamon, which comes from the inner bark of cinnamon trees, has been used as a medicinal treatment for centuries and is thought to treat everything from colds to nausea.

Keep a jar of the honey mustard dipping sauce prepared and in the refrigerator for kids to use on grilled chicken and other dinner dishes.

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&christopher tidrick’s CHICKEN SAUSAGE KALE STEW


Recipe on next page


&christopher tidrick’s CHICKEN SAUSAGE KALE STEW

PREPARATION

Cut the sausage into bite-size chunks. Sauté the garlic and sausage in olive oil for about 10 minutes over medium heat in a heavy cast-iron Dutch oven. Add the

tomatoes (including the liquid) and the beans.

Chop the kale into small sections, discarding the midrib of each leaf. Wash thorough-ly. Add the chicken stock and the kale to the pot, slowly working it into the stew. Add salt and pepper to taste. Cover and simmer for at least 30 minutes over low to medium heat. The kale will slowly cook down and incorporate into the stew. The longer you cook the stew, the more the flavors will mingle.

INGREDIENTS1 ½ pounds sun-dried tomato and mozzarella chicken sausage4 sliced garlic cloves2 tablespoons olive oil3 cups of diced fresh tomatoes or 2 (12 oz.) cans of diced tomatoes 2 cans of drained and rinsed cannellini beans1 quart chicken stock1 large bunch kalesalt and pepper


White Kidney Beans, Great Northern White Beans or even Red Kidney Beans are a good substitute for cannellini beans.

DID YOU KNOW? Garlic isn’t just for the kitchen. Keep your vegetable garden free of aphids by blending a mixture of two garlic cloves (minced), one teaspoon of liquid dish soap and eight cups of water. Spray the plant’s leaves and blooms with the mixture.

allen prepares CHRISTOPHER TIDRICK’S RECIPE

PLAY

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CHRISTOPHER TIDRICKis an author and photographer who blogs at From the Soil. He has been gardening (primarily herbaceous and woody ornamentals) on a small suburban lot for more than a decade. Christopher is a member of the Garden Writers Association, the American Horticulture Society and the American Hemerocallis Society. He has been a guest blogger for Better Homes and Gardens and Martha Stewart Living.

MEE

T THE BLOGGER


PUMPKINcrème Brûlée

PREPARATION

Preheat the oven to 325°F. Whisk the egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, 1/2

cup of sugar and salt. Divide pumpkin mixture among 8 ramekins leaving about 1/2 inch of space from the top.

Place the ramekins in a baking dish and fill it with hot water, about halfway up the sides of the ramekins. Bake for 30 to 35 minutes to set the mixture. Remove the ramekins from the oven and allow to cool to room temperature. Cover the ramekins with plastic wrap and place in the refrigerator for 2-3 hours.

When ready, sprinkle about 1 tablespoon of sugar on each crème brulee and, using a chef’s torch, melt the sugar until they are crisp and dark brown. Allow to cool slightly before serving.

INGREDIENTS4 egg yolks1/2 cup of brown sugar1 cup and 2 tablespoons heavy cream1 cup and 2 tablespoons of fresh pureed pumpkin1/2 teaspoon ground allspice1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 cup, plus 1 tablespoon white sugar separated1 pinch of salt

If you don’t have a chef’s torch, you can use the broiler setting on your oven to melt the sugar. To prevent cracking the ramekins, do not place them in the refrigerator. Instead let them cool to room temperature on a rack. Add the sugar on top, and place under the broiler until they are crisp. You can refrigerate when they come out of the oven.

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DID YOU KNOWEver wonder just exactly what is allspice? It is made from the berries of Pimenta dioica, a tree native to Central America and Mexico. The English thought it combined the flavors of cinnamon, nutmeg, and cloves, and therefore coined the term “allspice.”


INGREDIENT CHECKLIST Ready to get started? You’ll find everything you need to make the recipes in this book on this convenient checklist.

Hot Chocolate with Cayenne Pepper

□ stevia sweetener□ cocoa powder□ canilla extract□ cayenne pepper□ skim milk□ cinnamon sticks

Spiced Red Cabbage with Apples and Thyme

□ sun-dried tomato and mozzarella chicken sausage□ garlic cloves□ olive oil□ diced tomatoes□ chicken stock□ kale

Chicken Sausage and Kale Stew

□ red cabbage□ tart sweet apples (such as arkansas black, fuji or granny smith)□ sweet onion□ garlic cloves□ dry red wine□ fresh orange juice□ dark brown sugar□ grated orange zest□ grated orange zest□ fresh thyme leaves


□ eggs□ brown sugar□ heavy cream□ fresh pumpkin□ ground allspice□ ground cinnamon□ ground nutmeg□ sugar

Pumpkin Crème Brûlée

□ garlic clove □ shallot□ lemon□ white wine vinegar□ extra virgin olive oil□ fresh tarragon leaves □ fresh Italian parsley leave□ fresh thyme leaves□ fresh oregano leave□ mixed green salad leaves□ bunch of chives□ package of turkey bacon

□ sweet potatoes□ olive oil□ honey□ spicy grainy mustard□ unsalted butter□ light brown sugar□ ground cinnamon

Kid’s Kitchen: Sweet Potato Bites with Dipping Sauces

Fresh Green Salad with Herb Vinaigrette

a taste of fall

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