From Helen Battersby:
Tree/shrub ID anyone? I’m beginning to admit defeat, and I *never* admit defeat: ow.ly/i/mlRI
This just in:
Save With Early Bird Registration!
The Early Bird tuition fee for winter 2012 horticulture, turf and landscape online courses at the University of Guelph ends Friday, December 9, 2011. Register by this date and pay only $495 per course. Courses offered this winter include:
And a new offering for the winter 2012 semester:
Winter semester starts Monday, January 9 and runs 12 weeks until Friday, March 30, 2012. Courses do fill so register now to save money and ensure you have a space in the offering you want!
Registrations received after December 9, 2011 are $549 per course.
A member asks….
I was wondering if you would know where I could information on the following; a list of plant species in Colonel Sam Smith Park, especially invasive, native and edible plants, a vegetation map would be even better…does anything like that exist? Also, information on soil types and where to find samples/examples of them.
2 medium Jerusalem Artichokes (sunchokes)
2 c spelt or whole wheat flour
1 tsp baking soda
1 tsp baking powder
Herbs: basil, coriander, thyme, sage, dill…any of your favorites
½ tsp salt
½ each of a turnip and parsnip
1 stalk celery
½ cup soy milk
½ to 1 c water
2 Tbsp maple syrup
1. Preheat oven to 350 F
2. Finely chop artichoke into very small pieces and place in bowl with spelt/ flour, baking soda, baking powder, herbs and salt
3. Grate carrot, turnip and parsnip and add to mix.
4. Finely slice celery and add to mix
5. Add soy milk, maple syrup and enough water to moisten the entire mixture
6. Pour into greased baking pan or bread pan and bake for 30-35 minute or until skewer pierced through middle of bread comes out clean.
7. Remove from pan and cool on rack.
Yields 1 loaf
Recipe source: A Meal for All Seasons by OPIRG Guelph
1 medium yellow onion diced
¼ c butter
1 c white wine or apple cider
2 pounds (about) of peeled or scrubbed Jerusalem artichokes diced
1 medium Yukon Gold potato peeled and sliced
4 c of chicken stock or vegetable stock
2 sprigs of fresh thyme or 1 teaspoon of dried
½ c of cream, half and half works, for richer taste use whipping cream (35%)
salt and pepper to taste
truffle oil, or any other aromatic oil and croutons are optional
1. Saute onions in butter until translucent, add wine or apple cider , reduce volume by half.
2. Add Jerusalem artichokes, potato, stock and thyme, bring to a boil, reduce heat and simmer until veggies are done. Discard thyme sprigs if used.
3. In a blender puree soup in batches until smooth
4. Add cream and season with salt and pepper.
5. Heat to serving temperature, making sure not to boil again
6. Garnish with a swirl of aromatic oil and croutons once you have ladled the soup into serving dishes. This is optional but looks pretty.
7. This quantity serves 4 to 6 people.
Caution: Jerusalem Artichokes cause flatulence in some people, so it is best not to eat this soup just before a yoga class.
Looking for ways of using your garden herbs? Try this simple dip made from dried herbs, garlic, and olive oil.
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder,
minced garlic, and salt.
2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
Tip – Keep the minced garlic separate and serve it along side the oil & spices – for those who wish to keep their breath sweet or allergic.