tag:blogger.com,1999:blog-9330334717884460562024-02-22T00:30:04.554-08:00Plant to PlateUnknownnoreply@blogger.comBlogger93125tag:blogger.com,1999:blog-933033471788446056.post-17899562275574886002016-09-29T08:00:00.000-07:002016-09-29T08:00:17.570-07:00Buttery Pound Cake with Harvest Apple Compote and Homemade Whipped CreamEvery weekend from May through October, Garden Chefs put on demonstrations in the Outdoor Kitchen, showing visitors some creative, simple ways to highlight the tastes of the season. With fall officially underway, the flavors are turning crisp and warm. <div>
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This recent recipe from Chef Amanda Dew Manning takes advantage of the fresh, local apples that are at every farm stand at this time of year. Homemade whipped cream is always worth the little extra effort, and the addition of a dash of apple brandy here really kicks things up a notch.</div>
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<u><br />Apple Compote</u><ul>
<li>3 lb apples (use a variety of sweet and tart), cored and sliced</li>
</ul>
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<li>1/2 C sugar</li>
</ul>
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<li>1/2 C water</li>
</ul>
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<li>1/2 tsp cinnamon, ground</li>
</ul>
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<li>1/4 tsp cloves, ground</li>
</ul>
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<li>1/4 tsp nutmeg, freshly grated</li>
</ul>
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<li>2 Tbs apple brandy</li>
</ul>
Wash, core, and slice the apples. Place apples, sugar, water, and spices in a large, heavy bottom sauce pan. Bring to a boil and turn down heat to simmer. Cook for approximately 20 minutes, stirring occasionally. If apples appear dry, add a small amount of water. Taste for sweetness, and add an additional tablespoon or two of sugar as necessary. Add brandy, and simmer for 10 minutes more. If you desire a smoother consistency, break up any larger chunks of apples in the mixture.<br /><br /><u>Homemade Whipped Cream</u><ul>
<li>1 C heavy whipping cream, chilled</li>
</ul>
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<li>1 Tbs powdered sugar</li>
</ul>
<ul>
<li>1 Tbs apple brandy</li>
</ul>
Using a stand or hand mixer or just a whisk and a strong arm, whip cream, powdered sugar, and brandy until soft peaks form. For best results, chill the (metal) bowl and whisk ahead of time.<br /><br />Serve compote warm over sliced pound cake, and top with a dollop of whipped cream.</blockquote>
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Garden Chef demos run every Saturday and Sunday from May through October at 12 PM, 1 PM, and 2 PM in the Edible Garden Outdoor Kitchen. Next time you're in the Garden on a weekend, be sure to stop by, try a nibble, and discover a new recipe!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-89722135872651957832016-09-22T12:44:00.001-07:002016-09-22T12:52:30.104-07:00Happy First Day of Fall!<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-XNi2nQ2mpMs/V-QzNBS4YYI/AAAAAAAAAIU/04_IlSfVA74Gd8i8kjWkf1IN9-aKaK7cgCLcB/s1600/DSCN1166edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://2.bp.blogspot.com/-XNi2nQ2mpMs/V-QzNBS4YYI/AAAAAAAAAIU/04_IlSfVA74Gd8i8kjWkf1IN9-aKaK7cgCLcB/s400/DSCN1166edit.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bok choi!</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WPpE1XWS3h8/V-QrhC2YNtI/AAAAAAAAAHs/-h2oNHxZVvgeKqH-urZwZc8q62v-EUAtACLcB/s1600/DSCN1149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://1.bp.blogspot.com/-WPpE1XWS3h8/V-QrhC2YNtI/AAAAAAAAAHs/-h2oNHxZVvgeKqH-urZwZc8q62v-EUAtACLcB/s200/DSCN1149.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raleigh (R) and other horticulturalists</td></tr>
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One of the great things about gardening in the South is how long our growing season is! This week, Senior Horticulturalist Raleigh Saperstein, who oversees the Edible Garden, has been leading a veritable army of horticulturalists and volunteers in removing the summertime crops and planting the fall plants.<br />
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Excited at an opportunity to get away from my desk for a few hours, I lent my hand yesterday as one of the volunteers. The Garden hums along thanks in great part to our dedicated volunteers, and a number spent the morning planting all sorts of vegetables.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-9IpDxOlMLto/V-Qt8A-Om0I/AAAAAAAAAH4/RKjPeAR4WWYMslzkhOhgZYKu3fRcvEjlQCLcB/s1600/DSCN1153.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://4.bp.blogspot.com/-9IpDxOlMLto/V-Qt8A-Om0I/AAAAAAAAAH4/RKjPeAR4WWYMslzkhOhgZYKu3fRcvEjlQCLcB/s200/DSCN1153.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Volunteers hard at work</td></tr>
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I spent most of my time planting all sorts of greens: leaf lettuce, two lovely varieties of Swiss chard, cauliflower, and bok choi. The young cauliflower was surprising to see. It's clearly a brassica, with a leaf that looks a little bit like baby kale, but without the distinctive head it doesn't look obviously like cauliflower to my novice eye.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-lO7iD0-MJyY/V-QuCtP7u8I/AAAAAAAAAH8/0T4bidNwsAAUcWtklb2YucEOtPtYYgsCgCLcB/s1600/DSCN1155.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-lO7iD0-MJyY/V-QuCtP7u8I/AAAAAAAAAH8/0T4bidNwsAAUcWtklb2YucEOtPtYYgsCgCLcB/s400/DSCN1155.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bok choi on the left, and cauliflower to the right</td></tr>
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Yesterday may have been the last day of summer, but it sure didn't feel like summer was ready to let go just yet. Under a hot sun, we worked up quite a sweat. It drives home that the fruits and vegetables that we enjoy really are the fruits of someone's labor! I'm looking forward to watching the Edible Garden flourish over the next few weeks and months. Check back regularly to learn more about what exactly we've planted, and how we intend to eat it!<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-bEiJb5vsIe8/V-Quifvb2MI/AAAAAAAAAIE/NtvJ_WFeJQs-9vQodcYAe7gbzwuimcUoQCLcB/s1600/DSCN1169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-bEiJb5vsIe8/V-Quifvb2MI/AAAAAAAAAIE/NtvJ_WFeJQs-9vQodcYAe7gbzwuimcUoQCLcB/s400/DSCN1169.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at all these little guys!</td></tr>
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<span id="goog_209029268"></span><span id="goog_209029269"></span>-Julia da Silva, <i>Interpretation Coordinator</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-66931209608469043372016-09-05T06:30:00.000-07:002016-09-06T11:18:05.616-07:00Okra's Southern Charm<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ULDRty48f6Y/V8m_q_TervI/AAAAAAAAAHE/1ttg4BjyEuo0V0kZ7QIGUdYOumpTX29nQCLcB/s1600/DSCN1086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-ULDRty48f6Y/V8m_q_TervI/AAAAAAAAAHE/1ttg4BjyEuo0V0kZ7QIGUdYOumpTX29nQCLcB/s400/DSCN1086.JPG" width="400" /></a></div>
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.8px; line-height: 18.915px;">You wouldn't know it from the still-sultry weather, but September has arrived, which means that fall is right around the corner. The Edible Garden is still bursting with delicious offerings, though. This year, Garden horticulturalists planted a large-growing heirloom okra cultivar, Hill Country Red. The okra was planted in mid-summer, but in a short time have grown to great heights, with most individuals now towering well above my 5'7" head. I am completely enamored of these beautiful plants, with their red stalks and creamy white flowers with deep crimson centers. And I'm not the flowers' only fan. They're very popular with pollinators-- both bees and ants do a busy trade among the blossoms.</span><br />
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<a href="https://4.bp.blogspot.com/-amYCmm3eWlo/V8m_rNmBzbI/AAAAAAAAAHA/M6YjDpbdAm0AUP_68yMkcn5cJTYbD54MgCLcB/s1600/DSCN1094.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-amYCmm3eWlo/V8m_rNmBzbI/AAAAAAAAAHA/M6YjDpbdAm0AUP_68yMkcn5cJTYbD54MgCLcB/s320/DSCN1094.JPG" width="240" /></a></div>
<span style="background-color: #446666;"><span style="color: #b2eedd; font-family: "arial" , sans-serif;"><span style="font-size: 12.8px; line-height: 18.915px;">I am a fairly recent transplant to the South, so okra was not always in my culinary repertoire. Since moving to Atlanta a few years ago, I've enjoyed exploring this oft-maligned vegetable. Although fried okra is delicious, it's also messy, time consuming, and not exactly healthy. My favorite preparation is also the simplest I know. It works best with small okra, about a finger's length, but any size works well. Trim the stems short, but don't remove them. Those little leaf hairs can be prickly when uncooked, so be careful when handling the okra. Toss the okra with a little olive oil, some large flake sea or Himalayan salt, a few grinds of pepper, and an optional dash of whatever spices you're craving. I really enjoy a sprinkle of cayenne. Cajun or Mediterranean blends are good bets, and garam masala seems a natural given okra's place in Indian cuisine. Heat a cast iron pan until it's screaming hot, or turn your grill up high. Add the okra to your pre-heated pan, and cook until they're blistered, about 5-7 minutes, turning occasionally to ensure even cooking. When you're done, you'll have a pile of crisp yet tender okra with no hint of sliminess. It's a fabulous side dish, though honestly I happily eat okra cooked this way as a snack!</span></span></span><br />
<span style="background-color: #446666;"><span style="color: #b2eedd; font-family: "arial" , sans-serif;"><span style="font-size: 12.8px; line-height: 18.915px;"><br /></span></span></span>
<span style="background-color: #446666;"><span style="color: #b2eedd; font-family: "arial" , sans-serif;"><span style="font-size: 12.8px; line-height: 18.915px;">Check out your local farmer's market this weekend. If you're in the South, chances are you'll find okra waiting for you to take it home and make it delicious. One more garden gift before the summer's out.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">'Red Hill Country' can grow well over ten feet tall!</td></tr>
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<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.8px; line-height: 18.915px;">-Julia da Silva, </span><i style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px; line-height: 18.915px;">Interpretation Coordinator</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-67386483708058848332016-09-02T10:25:00.001-07:002016-09-02T14:22:31.637-07:00A Garden Visitor<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-scNzSTJhNX0/V8m1SKfdWGI/AAAAAAAAAGg/ccbv-C9Y3nAZssY_LYtJ1I-DOyq1eOTqgCLcB/s1600/DSCN1128v2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://2.bp.blogspot.com/-scNzSTJhNX0/V8m1SKfdWGI/AAAAAAAAAGg/ccbv-C9Y3nAZssY_LYtJ1I-DOyq1eOTqgCLcB/s400/DSCN1128v2.jpg" width="400" /></a></div>
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;">I spotted this pretty little guy on the patrinia that's currently blooming in abundance in the Edible Garden's orchard. I didn't recognize him, and he looks a bit like a bug or a beetle here except that probiscus would be all wrong. Some research confirmed that he's actually a moth! <i>Atteva aurea</i>, or the ailanthus webworm, is native from southern Florida through Central America, but is now found all over the United States and even into Canada. The patrinia are thick with these moths as well as multiple species of bees, though none of the latter would pose nicely for my camera this morning. If you're visiting the Garden sometime soon, be sure to stop by and pay them a visit.</span></span><br />
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<span style="color: #b2eedd; font-family: "arial" , sans-serif;"><span style="background-color: #446666; font-size: 12.8px; line-height: 18.915px;">-Julia da Silva, <i>Interpretation Coordinator</i></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-33231738370463122982016-07-27T06:30:00.000-07:002016-07-27T06:30:11.190-07:00Preserving with Marisa McClellan<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-89kv3_cziZI/V5eZ3XhAZSI/AAAAAAAAAFw/69Qren6WXIUaYl9io5eu5YFBsa-fnAHuwCLcB/s1600/Marisa%2BMcClellan%2Bauthor%2Bphoto%2Blow%2Bres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://2.bp.blogspot.com/-89kv3_cziZI/V5eZ3XhAZSI/AAAAAAAAAFw/69Qren6WXIUaYl9io5eu5YFBsa-fnAHuwCLcB/s400/Marisa%2BMcClellan%2Bauthor%2Bphoto%2Blow%2Bres.jpg" width="400" /></a></div>
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<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;">At this time of year, we at the Edible Garden are practically overrun by the abundance of the summer harvest. Delicious, fresh food at every turn! But, how to stretch this bounty into the coming months? Canning and preserving are enjoying a renaissance, as more and more Americans discover the pleasures of enjoying the garden's gifts year-round.</span></span><br />
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><br /></span></span>
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;">Whether you're a canning newbie, curious about where to start, or an old hand, join us at the Garden to learn from food blogger, author, and canning connoisseur Marisa McClellan. The class fee includes a copy of Marisa's newest cookbook, <i>Naturally Sweet Food in Jars</i>, which features over 100 jams, spreads, dips, whole fruits, and sweet pickles. Rather than rely on traditional refined sugar, Marisa explores a variety of natural sweeteners, such as honey, maple, </span></span><span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;">agave, coconut sugar, dried fruits, and</span></span><span style="background-color: #446666; color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px; line-height: 18.915px;"> fruit juice concentrate.</span><br />
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<a href="https://3.bp.blogspot.com/-2jZrZDlC40g/V5ZCmCV5i5I/AAAAAAAAAFg/oI_zE-D55YYh5GOUPubF7BPuay-3iFFuwCLcB/s1600/Naturally%2BSweet%2BFood%2Bin%2BJars%2Bbook%2Bcover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-2jZrZDlC40g/V5ZCmCV5i5I/AAAAAAAAAFg/oI_zE-D55YYh5GOUPubF7BPuay-3iFFuwCLcB/s200/Naturally%2BSweet%2BFood%2Bin%2BJars%2Bbook%2Bcover.jpg" width="153" /></a><span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><br /></span></span>
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;">Marisa will demonstrate a recipe from <i>Naturally Sweet Food in Jars</i>, as well as discuss canning and blogging and personally sign your new book. This class is a perfect introduction to a delicious and nutritious way to enjoy your garden all year </span></span><span style="background-color: #446666; color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px; line-height: 18.915px;">long, and we hope you'll join us. To register, visit atlantabg.org and select "</span><a href="http://atlantabg.org/learn/adult-classes" style="background-color: #446666; font-family: arial, sans-serif; font-size: 12.8px; line-height: 18.915px;">Learn</a><span style="background-color: #446666; color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px; line-height: 18.915px;">."</span><br />
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<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><b>Schedule </b> Saturday, September 3, 3--4:30 p.m.</span></span><br />
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><b>Fee </b> $44 (Members $39), Book Included</span></span><br />
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><b>Deadline </b> August 15</span></span><br />
<span style="background-color: #446666; color: #b2eedd; font-family: "arial" , sans-serif; font-size: 12.61px; line-height: 18.915px;"><span style="font-size: 12.8px;"><b>Instructor </b> Marisa McClellan, Author, <i>Food in Jars</i> </span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-90073561243714196512015-09-04T10:09:00.000-07:002015-09-04T10:09:12.753-07:00The Edible, Drinkable Landscape<div class="MsoNormal">
<span style="color: #b2eedd; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">The Atlanta Botanical Garden's annual Alston Lecture Series kicks off on Tuesday, September 15 at 7 p.m. with "The Edible, Drinkable Landscape," an evening with Nan Chase. Nan is the</span></span><span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px;"> author of a number of books on home gardening, including most recently </span><span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px;"><i>Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders. </i></span><span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8px;">Join us for an enjoyable, informative event as Nan shares some of her favorite and most productive plants for spaces of all sizes. You'll look at your yard and its bounty with fresh eyes.</span><br />
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<span style="color: #b2eedd; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">This event is free and open to the public; no reservation is required. The Philip and Elkin Alston Lecture Series is made possible by the generous support of the Charles Loridans Foundation.</span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-79879287082708384682015-08-06T09:37:00.000-07:002015-08-06T09:37:05.908-07:00From plant to plate and back again<div class="MsoNormal">
<span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8000001907349px;">A movement towards more sustainable food options is burgeoning throughout the United States, and here in Atlanta many farm-to-table eateries are thriving and serving locally grown, ecologically sound food. Just steps from the source, produce from our own Edible Garden enriches the plates of both our weekend chef demonstrations and the offerings a the Café at Linton's in the Garden.</span></div>
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<span style="background: transparent; color: #222222; mso-bidi-font-family: Arial;"><span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8000001907349px;">While thoughtful ingredient sourcing gets a lot of attention, the less glamorous side of sustainable food systems is the management of waste generated in the culinary process. With an eye towards waste reduction in the Outdoor Kitchen, when using disposable dishware and utensils, we choose those made from paper, bamboo, and corn. These are then sent to be composted at the commercial facility where we send out kitchen scraps and garden clippings. An earth-friendlier alternative to plastics, these items help sustain the ecological cycle by keeping waste out of landfills, and instead turning it into a valuable resource for the next growing season.</span></span><br />
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<span style="background: transparent; color: #222222; mso-bidi-font-family: Arial;"><span style="color: #b2eedd; font-family: arial, sans-serif; font-size: 12.8000001907349px;">-Heather Rice, <i>Programs Assistant</i></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-53987173617679711482015-07-15T13:29:00.001-07:002015-07-15T13:36:06.299-07:00Blueberries in the Garden!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">'Premier' Blueberry<br />
<i>Vaccinium ashei</i></td></tr>
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<span style="background-color: transparent; color: #b2eedd;"><span style="font-family: arial, sans-serif; font-size: 12.8000001907349px;">Nothing says summer quite like fresh blueberries, which can currently be seen ripening throughout the Edible Garden. These seasonal favorites thrive in well-drained, acid soils, and the Southeastern native rabbiteye blueberry (</span><i style="font-family: arial, sans-serif; font-size: 12.8000001907349px;">Vaccinium ashei</i><span style="font-family: arial, sans-serif; font-size: 12.8000001907349px;">) tolerates the Georgia heat especially well. We have planted varieties that bloom around the same time near each other, including two rabbiteye cultivars, which encourages cross-pollination and consequently produces bigger berries. If left long enough to fully ripen, tart berries soon turn a deep blue that signals that they are sweet and ready to harvest. Rich in antioxidants and other beneficials, blueberries make a healthy addition to your summer meals. Our Garden Chef campers have been taking full advantage of their bounty, adding them to refreshing smoothies, topping yogurt parfaits, and enjoying them as a straightforward snack.</span></span><br />
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<span style="background-color: transparent; font-family: arial, sans-serif; font-size: 12.8000001907349px;">-Heather Rice, <i>Programs Assistant</i></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-69446604404540440402015-06-12T11:12:00.002-07:002015-06-12T11:15:22.775-07:00<div class="p1">
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<span style="font-family: Arial, Helvetica, sans-serif;">Downy serviceberry (<i>Amelanchier arborea</i>) is a deciduous, small tree or shrub in the rose family (Rosaceae). It is also commonly known as Juneberry, Shadbush and Sarvistree. The "service" in the common name serviceberry refers to the plant usually being in flower around Easter. <span style="line-height: 1.38; white-space: pre-wrap;">Serviceberries can be eaten raw, cooked in puddings, pies and muffins, or used in combination with other berries as an extender. The berries can also be dried and used to replace raisins in recipes.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; vertical-align: baseline; white-space: pre-wrap;">4 cups serviceberries</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; vertical-align: baseline; white-space: pre-wrap;">Prepare jar lids. Put serviceberries through food chopper with a medium-fine blade. Juice the two oranges and put the peel through the food chopper. Combine berries, orange peel and water in a large saucepan; boil gently until fruit is tender. Add juice from oranges, lemon juice and sugar. Boil 20 minutes or until the desired consistency is reached. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">– Moe Hemmings, <i>Edible Garden Horitculturist</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-76901465248703165582015-02-25T08:43:00.002-08:002015-02-25T08:44:54.779-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8bSzm7raafI/VO37qOqEjiI/AAAAAAAAAPU/fGwYPWnVqyQ/s1600/7496861802_df04fca62e_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8bSzm7raafI/VO37qOqEjiI/AAAAAAAAAPU/fGwYPWnVqyQ/s1600/7496861802_df04fca62e_z.jpg" height="213" width="320" /></a></div>
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Currently, the Edible Garden is supporting The Café at Linton’s in the Garden by providing fresh winter crops such as cabbage & swiss chard that have appeared in salads and paired with delicious local meats.<br />
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One exciting plant added to the Edible Garden includes<i> Musa</i> ‘Super Dwarf Cavendish’ a strain<span class="s2"> of the cavendish banana that is stated to produce fruit at a manageable height of just 3’ or less often after one year. Another exciting addition is a pink blueberry... yes, you read that right! Vaccinium ‘Pink Lemonade’</span><span class="s3"> is a mid to late season blueberry that has bright, showy pink fruit with a mild flavor. The fruit turns deep pink when ripe. This plant provides four seasons of interest, with leaves putting on a display of color in the fall, and winter twigs that turn a reddish-brown. </span><br />
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<span class="s3">With such diverse additions to the Edible Garden the overall look will be a feast for the stomach and for the eyes!</span></div>
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– Moe Hemmings, <i>Edible Garden Horitculturist</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-52762190232400383872014-11-12T12:34:00.001-08:002014-11-12T12:37:00.575-08:00<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 115%;">It’s time to welcome winter veggies into our kitchens.</span><span style="mso-spacerun: yes;"> </span><span style="line-height: 115%;">Beet juice can be added as a natural pink
food coloring for holiday punches and can enhance the deep flavor of chocolate
cakes.</span><span style="mso-spacerun: yes;"> </span><span style="line-height: 115%;">Choose beets that feel firm and
have a smooth skin.</span><span style="mso-spacerun: yes;"> </span><span style="line-height: 115%;">Tender tasting beets
are usually smaller than a tennis ball with crisp and bright greens.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 115%;">Try a bountiful beet recipe!</span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 115%;">Roasted Beets and Avocado</span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 115%;">4 beets, scrubbed, leaves trimmed</span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 115%;">olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 21.466665267944336px;">Preheat oven to 375 F. Lightly coat beets in olive oil and loosely wrap them in aluminum foil. Roast beets in the oven until tender, approximately 30 minutes - 1 hour depending on the size. Remove beets from oven and let cool for 10 minutes. Peel and cut the beets into bite-sized pieces. Toss beets with the avocado and season with salt. Serves 4 - 6.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-92106089737809507272014-10-08T14:04:00.000-07:002014-10-08T14:04:15.555-07:00Planting for Winter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt2823PO2Ed-QO3Fy9yvVJkxeOpeSVEgOfCn3lU0T8SV8PSWQRYRnmQ3T8c8ArqrS8IMOjook3dWOUA8-HzU_euU8nVgoIwzyb-W8pP-ytMOC-UBRhlVBfA554enwAtng0qbniqZSkNY/s1600/Cabbage+'Ruby%2BBall'.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt2823PO2Ed-QO3Fy9yvVJkxeOpeSVEgOfCn3lU0T8SV8PSWQRYRnmQ3T8c8ArqrS8IMOjook3dWOUA8-HzU_euU8nVgoIwzyb-W8pP-ytMOC-UBRhlVBfA554enwAtng0qbniqZSkNY/s1600/Cabbage+'Ruby%2BBall'.jpg" height="320" width="320" /></a></div>
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This fall and winter season we wanted to add pops of color to a normally green winter palate in the Edible Garden. While still selecting some of the most commonly used winter vegetables, we picked out cultivars that had interesting colors and/or textures. Some of my favorites are Swiss Chard 'Peppermint' coupled with an old standby Beet 'Bulls Blood', currently planted in the rows. Another notable selection is Cabbage 'Ruby Ball' which is a red heading cabbage notable for its purple/blue leaves with a hint of glossiness, its tolerance of extreme cold temperatures and excellent taste. Finally, we have added more edible flowers such as Nasturtium and Violas that do the double duty of being delicious and beautiful.<br />
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– Moe Hemmings,<i> Edible Garden Horticulturist</i>Atlanta Botanical Gardenhttp://www.blogger.com/profile/08030731746542276377noreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-46136788602921815062014-09-26T13:19:00.003-07:002014-09-26T13:20:51.075-07:00<div class="p1">
Try the latest Garden Chef Recipe!</div>
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<a href="http://1.bp.blogspot.com/-51JQuLDVfcQ/VCXKRfHXchI/AAAAAAAAAHU/-UXF0-jHbWE/s1600/fig-onion-bruschetta-websize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-51JQuLDVfcQ/VCXKRfHXchI/AAAAAAAAAHU/-UXF0-jHbWE/s1600/fig-onion-bruschetta-websize.jpg" height="198" width="320" /></a></div>
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Caramelized Fig and Onion Bruschetta</div>
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2 T extra virgin coconut oil</div>
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1 sweet onion, sliced into strips</div>
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1/8 tsp sea salt</div>
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1 T agave nectar</div>
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1 T balsamic vinegar</div>
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1 lb fresh figs, diced</div>
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1 baguette, sliced thin</div>
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4 oz creamy goat cheese</div>
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Fresh chopped rosemary to garnish</div>
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Heat 2 tablespoons coconut oil in sauté pan on medium high heat. </div>
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Add sliced onions and cook for 3-4 minutes until translucent. Add </div>
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sea salt, agave nectar and balsamic vinegar and stir to combine. </div>
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Reduce heat to medium and cook onions for another 10 minutes </div>
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until slightly caramelized. Add chopped figs to onions and sauté on </div>
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medium high for another 2-3 minutes until figs soften. Season with </div>
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fresh cracked pepper to taste. </div>
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Arrange baguette slices on baking sheet and place under broiler </div>
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until lightly toasted; about 2 minutes. Spread a light coating of goat </div>
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cheese on toasted baguette slices. Top baguette slices with fig and </div>
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onion mixture and garnish with chopped rosemary to serve. </div>
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<i>Recipe by Garden Chef Megan McCarthy</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-33588381896336761302014-09-08T07:18:00.004-07:002014-09-08T07:19:44.522-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZR4II1ZgoQ_JGXBumU-VdtQ7eIfCY2KrGGVKjB_Dtt8v44AJhu08S0jmREtYy49UwACWFeG1CIrWb4Nf91mRtdFjauVMf0iclHPU4PxgOF5Q5sicUrb8zbwreWDFpC-PwBWhL43-B_Y/s1600/cranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZR4II1ZgoQ_JGXBumU-VdtQ7eIfCY2KrGGVKjB_Dtt8v44AJhu08S0jmREtYy49UwACWFeG1CIrWb4Nf91mRtdFjauVMf0iclHPU4PxgOF5Q5sicUrb8zbwreWDFpC-PwBWhL43-B_Y/s1600/cranberry.jpg" height="320" width="319" /></a></div>
<br />It’s not Thanksgiving yet but our cranberries are ripening at the Garden! Stop by the pond in the Edible Garden to admire these native wetland fruits. Cranberries grow on low-lying vines and thrive only under special combinations of soils and water properties typically found in bogs. The health properties of this fruit were recognized by Native American Indians. Cranberries contain no cholesterol and virtually no fat and are low in sodium. Utilizing cranberries in recipes adds substantial levels of dietary fiber and certain vitamins that may be beneficial to health.Atlanta Botanical Gardenhttp://www.blogger.com/profile/08030731746542276377noreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-70014553913648623472014-08-29T12:05:00.000-07:002014-08-29T12:05:20.832-07:00<div class="p1">
Try the latest Garden Chef Recipe! </div>
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Black Japonica Rice Salad with Lemon Vinaigrette </div>
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1 cup black japonica rice</div>
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2 cups water</div>
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1 lemon, freshly squeezed</div>
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2 T white balsamic vinegar</div>
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2 garlic cloves, crushed</div>
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1 tsp fresh rosemary</div>
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1 tsp fresh thyme</div>
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1/2 tsp sea salt</div>
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1/4 cup extra-virgin olive oil</div>
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1 cup shelled edamame</div>
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1 cup grape tomatoes, halved</div>
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3 scallions, chopped</div>
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1/2 cup crumbled feta or goat cheese</div>
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Fresh cracked black pepper to taste</div>
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Place rinsed rice in a large saucepan and cover with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Remove from heat and let steam for 10 minutes. In separate bowl, combine white balsamic vinegar, lemon juice, garlic, rosemary, thyme and sea salt in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend. In large bowl, drizzle vinaigrette over cooked rice and gently toss. Add in edamame, tomatoes, scallions and crumbled cheese. Season with fresh cracked black pepper to taste. </div>
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<i>Recipe by Edible Garden Chef Megan McCarthy</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-77977636696170863322014-08-21T07:33:00.000-07:002014-08-21T07:44:58.792-07:00Summer Edible Garden <div class="MsoNoSpacing">
<span style="font-family: Times New Roman;">The summer vegetable harvest is in full swing! So far, more
than 500 pounds have been donated to the Atlanta Food Bank including okra, tomatoes, peppers, edamame and eggplant.</span><br />
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<span style="font-family: 'Times New Roman';">The Edible Garden includes an impressive row crop of ‘Carolina Gold’ rice</span><b style="font-family: 'Times New Roman';"> </b><span style="font-family: 'Times New Roman';">(a</span><span style="font-family: 'Times New Roman';">n heirloom, long grain variety).</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: 'Times New Roman';">Grains are showing beautifully now, and harvest will begin in mid September.</span><br />
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<a href="http://3.bp.blogspot.com/-vry36IMMA9A/U_YBtVPobuI/AAAAAAAAAFU/gfcH4M9uOMY/s1600/10277491_10152426863386551_8968154319652874104_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vry36IMMA9A/U_YBtVPobuI/AAAAAAAAAFU/gfcH4M9uOMY/s1600/10277491_10152426863386551_8968154319652874104_n.jpg" height="320" width="320" /></a></div>
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<span style="font-family: 'Times New Roman';">There are also colorful zinnias</span><span style="font-family: 'Times New Roman';"> alternating with the rice rows that </span><span style="font-family: 'Times New Roman';">help attract beneficial pollinators to the Garden.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: 'Times New Roman';">The flower petals make a pretty garnish and are edible, though they tend to be bitter.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: 'Times New Roman';">Look for the</span><span style="font-family: Times New Roman;"> apple crop with</span><span style="font-family: Times New Roman;"> varieties such as ‘Gala’, ‘Liberty’ and ‘Golden Delicious’ which are trained as espaliers in the ‘three tier cordon’ shape.</span><span style="font-family: 'Times New Roman';"> </span><span style="font-family: Times New Roman;">The ‘Celeste’ fig trees across from the Outdoor Kitchen are producing heavily now, and the ‘LSU Purple’ and ‘LSU Gold’ should be ripening soon. Lastly, don't miss the fuzzy kiwis!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-26371361389448275882013-08-01T10:21:00.001-07:002013-08-01T10:21:34.535-07:00Rustic Mediterranean Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77QrYqd5WjMl3WaxkbaYmIf1lWCux5F988_gD6sqn2jiPmcRsupQBzWHX2Ui51nGgn_KdWXdYZ3C_o4ci9VcM3bQQsmC1Qu_EwG4dzx-hk3Def8w2h0hoQX0gprtrSvfhj4MLp1I_Fak/s1600/DSC06248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77QrYqd5WjMl3WaxkbaYmIf1lWCux5F988_gD6sqn2jiPmcRsupQBzWHX2Ui51nGgn_KdWXdYZ3C_o4ci9VcM3bQQsmC1Qu_EwG4dzx-hk3Def8w2h0hoQX0gprtrSvfhj4MLp1I_Fak/s320/DSC06248.JPG" width="213" /></a></div>
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<span style="font-family: Arial; font-size: 10pt;">Peppers are
in season in </span><st1:country-region style="font-family: Arial; font-size: 10pt;" w:st="on"><st1:place w:st="on">Georgia</st1:place></st1:country-region><span style="font-family: Arial; font-size: 10pt;">.
</span><span style="font-family: Arial; font-size: 10pt;"> </span><span style="font-family: Arial; font-size: 10pt;">The </span><st1:place style="font-family: Arial; font-size: 10pt;" w:st="on"><a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden"><st1:placename w:st="on">Edible</st1:placename> <st1:placetype w:st="on">Garden</st1:placetype></a></st1:place><span style="font-family: Arial; font-size: 10pt;">
rows are bursting with five different varieties of peppers ranging from sweet
to hot.</span><span style="font-family: Arial; font-size: 10pt;"> </span></div>
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<span style="font-family: Arial; font-size: 10pt;">Two bell peppers were used in
the recipe below: ‘Tejas’ and ‘California Wonder.’ </span><span style="font-family: Arial; font-size: 10pt;"> </span><span style="font-family: Arial; font-size: 10pt;">Bell peppers are rich in vitamins A and B and
contain twice as much vitamin C as oranges.</span><span style="font-family: Arial; font-size: 10pt;">
</span><span style="font-family: Arial; font-size: 10pt;">Most green bell peppers are simply immature red bell peppers. </span><span style="font-family: Arial; font-size: 10pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXzN5RpmKnrOrQcAmg9uMhUyKciVyevYSH_ydhyphenhyphenyTkdxrjYt2itgMlF0h_8lHSpbBdxAL0Xpd8UmZg7yagzpgGoHD34HcXG0jBPPFC9i_PaYXmdhZ_KlnOX33cmCLoPqeva5geI9kYdM/s1600/DSC06231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXzN5RpmKnrOrQcAmg9uMhUyKciVyevYSH_ydhyphenhyphenyTkdxrjYt2itgMlF0h_8lHSpbBdxAL0Xpd8UmZg7yagzpgGoHD34HcXG0jBPPFC9i_PaYXmdhZ_KlnOX33cmCLoPqeva5geI9kYdM/s320/DSC06231.JPG" width="240" /></a></div>
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<span style="font-family: Arial; font-size: 10pt;"><b>Rustic
Mediterranean Salad</b></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">15 oz can
white butter beans, drained<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 cup
canned artichokes hearts, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 green
bell pepper, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 red bell
pepper, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">½ cup kalamata
olives, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">½ cup red
onion, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">¼ cup extra
virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T white
balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 clove
garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">sea salt &
fresh cracked pepper, to taste<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">10 fresh
basil leaves, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">In a large
bowl, combine beans, artichokes, peppers, black olives and diced onions and
toss. In a separate mixing bowl, whisk
together olive oil, vinegar, garlic, salt and pepper. Drizzle vinaigrette over bean mixture<a href="" name="_GoBack"></a> and toss again.
Garnish with chopped basil.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">Recipe by
<a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef</a> Megan McCarthy<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10pt;">Explore
over 100 Garden Chef recipes <a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes">here</a>.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-68570960913641216352013-06-04T13:13:00.000-07:002013-06-04T13:13:06.136-07:00Walnut Pesto Caprese with French Bread<div class="MsoNormal">
<span style="font-family: Arial;">May was a busy month in the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">Outdoor Kitchen</a> with
<a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef cooking demonstrations</a> on the weekends and during <a href="http://www.atlantabotanicalgarden.org/events-classes/events/cocktails-garden">Cocktails in the Garden</a> on Thursday nights. In addition,
the Outdoor Kitchen served up seven <a href="http://www.atlantabotanicalgarden.org/events-classes/classes">dinner classes</a> in May alone. It’s early in the season and we hope you can
join us for a <a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">cooking demonstration</a> or <a href="http://www.atlantabotanicalgarden.org/events-classes/classes">class </a>soon!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI2zTqRlOkFoAfsxjoPmi7alRerxnTIJAbRsnFB7Ug7-1UxufIEgp4iWfyASys9K4PvEIRZT41v1yoB-nUseSixEUil7LwXqWqCs49QQa9m-cTPwmwUulGcFFgSdK3CmglPn0Q2jlgtE/s1600/DSC05614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI2zTqRlOkFoAfsxjoPmi7alRerxnTIJAbRsnFB7Ug7-1UxufIEgp4iWfyASys9K4PvEIRZT41v1yoB-nUseSixEUil7LwXqWqCs49QQa9m-cTPwmwUulGcFFgSdK3CmglPn0Q2jlgtE/s320/DSC05614.JPG" width="320" /></a></div>
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<a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos" style="font-family: Arial;">Garden Chef</a><span style="font-family: Arial;"> Christina Curry served up a delicious seasonal
pesto for happy visitors one weekend.</span><span style="font-family: Arial;">
</span><span style="font-family: Arial;">Her recipe features a basil, arugula and walnut pesto.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Arugula is a peppery lettuce that pairs well
with walnuts to make a smooth and buttery pesto.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">If pine nuts were used, as in traditional
pesto, the peppery flavor of the arugula might be overwhelming.</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Chef Christina recommends tasting the
mozzarella and adding salt to bring out the flavor as needed.</span><span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;"><b>Walnut Pesto Caprese with French Bread</b><o:p></o:p></span></div>
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<span style="font-family: Arial;">8 oz fresh basil leaves<o:p></o:p></span></div>
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<span style="font-family: Arial;">4 oz arugula<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 clove garlic<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 cup walnuts, toasted<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 T lemon juice<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 c parmesan cheese<o:p></o:p></span></div>
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<span style="font-family: Arial;">1/4 c olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial;">tomato slices<o:p></o:p></span></div>
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<span style="font-family: Arial;">fresh mozzarella<o:p></o:p></span></div>
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<span style="font-family: Arial;">French bread, sliced & toasted<o:p></o:p></span></div>
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<span style="font-family: Arial;">kosher salt & black pepper, to taste<o:p></o:p></span></div>
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<span style="font-family: Arial;">lemon zest, to garnish<o:p></o:p></span></div>
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<span style="font-family: Arial;">In a blender or food
processor, combine the basil, arugula, garlic, walnuts, lemon juice, parmesan
cheese and olive oil. Blend on high
until smooth and season with salt and pepper to taste. Spread the pesto on one side of French bread
slices. Top with a tomato slice and a
slice of mozzarella. Garnish with the
lemon zest.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Discover more delicious
Garden Chef recipes </span><a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes" style="font-family: Arial;">here</a><span style="font-family: Arial;">.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-15971643726166823262012-11-28T09:22:00.003-08:002012-11-28T09:22:52.977-08:00What a Season!<div style="text-align: left;">
2012 was a very busy season in the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">Edible Garden Outdoor Kitchen</a>. Over 10,000 visitors attended a <a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef cooking demonstration</a>. The <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">Outdoor Kitchen</a> was also used for three glorious weeks of <a href="http://www.atlantabotanicalgarden.org/chunks/kids-camps">summer camp</a> (ages 4–6 or 7–10). On top of demonstrations and camps, the Garden offers an assortment of <a href="http://www.atlantabotanicalgarden.org/events-classes/classes">classes</a> ranging from Pickling & Preserving to Chocolate in Five Courses to <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a>. In fact, we held 44 cooking classes in the Outdoor Kitchen this season between April and November! Here’s a photo journey of this spectacular season of classes: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDdGcpT3ni0t62v8gn6c8ye6umhpavV01sjmci9kbbOW1xzRIzANVS_b5BRbHYsn3e71BsFVvg146ntFylvdminMO_h78BixMA5j-gE-XAE6vxipH_r2f2Al-LlAVIwaXzWh21vfIfRw/s1600/DSC02583.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDdGcpT3ni0t62v8gn6c8ye6umhpavV01sjmci9kbbOW1xzRIzANVS_b5BRbHYsn3e71BsFVvg146ntFylvdminMO_h78BixMA5j-gE-XAE6vxipH_r2f2Al-LlAVIwaXzWh21vfIfRw/s320/DSC02583.JPG" /></a></div>
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Sautéed Shrimp and Kale over Grits (in the largest cast iron pan!) artfully created by Marie Nygren, <a href="http://www.serenbefarmhouse.com/">The Farmhouse at Serenbe</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUKTAsCHJzVrWO0njuvyd8E4DY-i8FbsrsvMAXu2JCmjevDIen4YgCnwXGZGDvYVVbef0gpnIUhUaxQYUQRB36n2wNrNaLwrPsbvjSq0nB-7ubYL0-o_1P0Q7LXyAgeoAMlGySj9V-bI/s1600/DSC02610.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUKTAsCHJzVrWO0njuvyd8E4DY-i8FbsrsvMAXu2JCmjevDIen4YgCnwXGZGDvYVVbef0gpnIUhUaxQYUQRB36n2wNrNaLwrPsbvjSq0nB-7ubYL0-o_1P0Q7LXyAgeoAMlGySj9V-bI/s320/DSC02610.JPG" /></a></div>
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Chef Dan Latham, <a href="http://www.farmburger.net/">Farm Burger Buckhead</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/fresh-plates-series">Fresh Plates Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIe8E8FfnVNQqU8L0binMDPn19ZBzDLQvEUNcO6nmJIEP5UvXmlVBbZtuDUZ9QPoQhI621nfa9gnhw8N_AlyVjUdzzyd-hMPrqpCL2Z0pBed9r3svoJ46yWh6Y1yeFykqWcypnXnKNZs/s1600/DSC02625.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIe8E8FfnVNQqU8L0binMDPn19ZBzDLQvEUNcO6nmJIEP5UvXmlVBbZtuDUZ9QPoQhI621nfa9gnhw8N_AlyVjUdzzyd-hMPrqpCL2Z0pBed9r3svoJ46yWh6Y1yeFykqWcypnXnKNZs/s320/DSC02625.JPG" /></a></div>
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Farm Burgers with Sautéed Swiss Chard, Grilled Onions and Herbed Goat Cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwgOqHl4XPUiHVsNy_2j-xihw_xSQfyp8GjJ8N6_mLtfQsGYC0EIPO20TZ6RahAp44m6USqgm4ijz29sr2mcg9SiTXARjskMG1ABoJGRGxNCSbRVq2e5ABpH1B3yrzseRvPwGCBM4aRE/s1600/DSC02685.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwgOqHl4XPUiHVsNy_2j-xihw_xSQfyp8GjJ8N6_mLtfQsGYC0EIPO20TZ6RahAp44m6USqgm4ijz29sr2mcg9SiTXARjskMG1ABoJGRGxNCSbRVq2e5ABpH1B3yrzseRvPwGCBM4aRE/s320/DSC02685.JPG" /></a></div>
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Chef Eddie Hernandez, <a href="http://www.taqueriadelsol.com/">Taquería del Sol</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/fresh-plates-series">Fresh Plates Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSPYX842MjMplJojjNOOmigHAWQ9lJhbn-WmXzdhKW47IFjllRIm-I9By4k4CSVT5fY3eN60YADQD4Ly-eMu-udnl4GxnEbJ2iOEWa49AaNJ45tF0pG3CHDnyRBR3tQc_Idph8INE5wY/s1600/DSC02941.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSPYX842MjMplJojjNOOmigHAWQ9lJhbn-WmXzdhKW47IFjllRIm-I9By4k4CSVT5fY3eN60YADQD4Ly-eMu-udnl4GxnEbJ2iOEWa49AaNJ45tF0pG3CHDnyRBR3tQc_Idph8INE5wY/s320/DSC02941.JPG" /></a></div>
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Chef Steven Satterfield, <a href="http://www.millerunion.com/">Miller Union</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPe3HxTdFOdjo4bThcVPfti9QipsdRh7vBIRWumCaQJp1vdRQqBrneFKoxoPt_zXUbQN3kzbIP56TtZr3Rbw55IpjNP-fAmFUsVtSBy7pIapbIpeyK4zGugTiGuYrhWGaxQvssaXXDFk/s1600/DSC03072.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPe3HxTdFOdjo4bThcVPfti9QipsdRh7vBIRWumCaQJp1vdRQqBrneFKoxoPt_zXUbQN3kzbIP56TtZr3Rbw55IpjNP-fAmFUsVtSBy7pIapbIpeyK4zGugTiGuYrhWGaxQvssaXXDFk/s320/DSC03072.JPG" /></a></div>
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Chef Kevin Gillespie, <a href="http://www.woodfiregrill.com/">Woodfire Grill</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgkVz4mC1OAGIOYnhXtPJlxH-KZHzgcx1nHXNSETd_VBhtA7iTUh7VZwOWl04SKDf0ib54wtXKwphQNHEA27eoptxVLkDTW_bqhUNN7vPLzYTEo0rWxSleE_D4S9rm9ncFd7pNGY0qMI/s1600/DSC03079.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgkVz4mC1OAGIOYnhXtPJlxH-KZHzgcx1nHXNSETd_VBhtA7iTUh7VZwOWl04SKDf0ib54wtXKwphQNHEA27eoptxVLkDTW_bqhUNN7vPLzYTEo0rWxSleE_D4S9rm9ncFd7pNGY0qMI/s320/DSC03079.JPG" /></a></div>
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Chef Gillespie’s Sweet and Sour Garden Cucumbers with Dill, Charred Fennel, Compressed Radish, and Whipped Chevre</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LDSTNbGXdzruFbaRdHD1ZP3ipmupkCJYODm4PamuHfdtpykZwqQSQD25Ak5i3TC9kKRcohYfuVVigBLLPfyA1xBVVEdVnyYGJTnXoEnRp2ZH4BezyJfgs19togBH2-2YHQ53aVOD2Nc/s1600/DSC03273.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LDSTNbGXdzruFbaRdHD1ZP3ipmupkCJYODm4PamuHfdtpykZwqQSQD25Ak5i3TC9kKRcohYfuVVigBLLPfyA1xBVVEdVnyYGJTnXoEnRp2ZH4BezyJfgs19togBH2-2YHQ53aVOD2Nc/s320/DSC03273.JPG" /></a></div>
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<a href="http://www.atlantabotanicalgarden.org/events-classes/classes">Basics of Jam Making</a> with <a href="http://personalchefjess.com/ABOUTUS.html">Chef Jessica Ray</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VJDTGqsY-KDxBNtZUl5Zx9pVHfDJ5XLJZvsQEE7TxKKBkc3lY1vEmCxcb_2kwMImCbDhvYn5QSA58V-ueIXYO4YHL6CeryPry3rCLQgJqYtdxmb5QdsOynoW19JKdGw1X2pMujqi81U/s1600/DSC03328.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VJDTGqsY-KDxBNtZUl5Zx9pVHfDJ5XLJZvsQEE7TxKKBkc3lY1vEmCxcb_2kwMImCbDhvYn5QSA58V-ueIXYO4YHL6CeryPry3rCLQgJqYtdxmb5QdsOynoW19JKdGw1X2pMujqi81U/s320/DSC03328.JPG" /></a></div>
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Chef Piero Premoli, <a href="http://www.buckheadrestaurants.com/pricci/">Pricci</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTvy7DTTrs7d2QjUtXFqHCFG1WqNO7-uHI4QZQH_dikZ3qrjsyUo4ScWMNHbRspuYcqDMsSYSgThPAl0XoY0Wl1IkBpzoDvccsZao51XuE7WcOt_wSOiaoAywXS8NxRJEacOc2hXv-eU/s1600/DSC03379.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTvy7DTTrs7d2QjUtXFqHCFG1WqNO7-uHI4QZQH_dikZ3qrjsyUo4ScWMNHbRspuYcqDMsSYSgThPAl0XoY0Wl1IkBpzoDvccsZao51XuE7WcOt_wSOiaoAywXS8NxRJEacOc2hXv-eU/s320/DSC03379.JPG" /></a></div>
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Chef Doug Turbush, <a href="http://www.eatatseed.com/">Seed Kitchen & Bar</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/fresh-plates-series">Fresh Plates Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3ftI9XsBEIdwFrP0zR60C9tHPtfPF8oEzZIiuv48-JOFCgMvgHOwLUIEtFtgrCZJKSkGMqJslTithxhWtimRVaFWM9z0jnc6hPAM7Hksl0J8lA4Hh94OR-lsPXiFjbknqkQcNfKqtvg/s1600/DSC03384.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3ftI9XsBEIdwFrP0zR60C9tHPtfPF8oEzZIiuv48-JOFCgMvgHOwLUIEtFtgrCZJKSkGMqJslTithxhWtimRVaFWM9z0jnc6hPAM7Hksl0J8lA4Hh94OR-lsPXiFjbknqkQcNfKqtvg/s320/DSC03384.JPG" /></a></div>
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Chef Turbush’s Pimento Cheese Crostini</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvJhics1HybiyJ86k_9vzMwcEEFu6RwTj3TtUCeBlpKNcYeexJbYKtkRPLhiawP7Ol5jAwDAJPNeknzfVUXlRf8Twx9bi-iVC-ot90RctCie2GPR7QzcMTivV1nLMwZedWwUpzzrkh_o/s1600/DSC03533.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvJhics1HybiyJ86k_9vzMwcEEFu6RwTj3TtUCeBlpKNcYeexJbYKtkRPLhiawP7Ol5jAwDAJPNeknzfVUXlRf8Twx9bi-iVC-ot90RctCie2GPR7QzcMTivV1nLMwZedWwUpzzrkh_o/s320/DSC03533.JPG" /></a></div>
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Chef David Gross of <a href="http://www.marketbuckhead.com/">MARKET Buckhead</a> plates his Frisee and Goat Cheese Salad with Pickled Peach and Crystallized Wasabi for the <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/fresh-plates-series">Fresh Plates Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAVxB76AR7At_P30o2MsmzE6q4xPRl8usK_JZxnMnpUGettF5gdFNncTxGEfIEhcV3PL_2Vqsy73tom7DrFmmhWQfSRXUdHEGK1JdXhs_mkcZelhw2K0SSBu_J8cMfAwoCMU1rtoN6EA/s1600/DSC03989.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAVxB76AR7At_P30o2MsmzE6q4xPRl8usK_JZxnMnpUGettF5gdFNncTxGEfIEhcV3PL_2Vqsy73tom7DrFmmhWQfSRXUdHEGK1JdXhs_mkcZelhw2K0SSBu_J8cMfAwoCMU1rtoN6EA/s320/DSC03989.JPG" /></a></div>
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Chef Duane Nutter, <a href="http://www.blogger.com/Search%20ResultsOne%20Flew%20South%20--%20Restaurant%20&%20Bar%20--%20Hartsfield%20Jacksonwww.oneflewsouthatl.com/Cached%20-%20Similar%20You%20+1'd%20this%20publicly.%20Undo%20One%20Flew%20South%20is%20the%20first%20upscale%20restaurant%20in%20Hartsfield-Jackson%20Atlanta%20International%20Airport.%20Diners%20can%20enjoy%20spirited%20global%20fare%20featuring%20premium%20...%20%20Zagat:%2023%20/%2030%20-%2032%20Google%20reviews%20%206000%20North%20Terminal%20Parkway%20%20Atlanta,%20GA%2030320%20(404)%20816-3464%20%20%20Food%20&%20Drink%20-%20Contact%20Us%20-%20About%20-%20Photo%20GalleryOne%20Flew%20South%20-%20Atlanta,%20GAwww.yelp.com%20%E2%80%BA%20Restaurants%20%E2%80%BA%20American%20(New)Cached%20-%20Similar%20You%20+1'd%20this%20publicly.%20Undo%20%20Rating:%204.5%20-%20127%20reviews%20-%20Price%20range:%20$$$%20%20127%20Reviews%20of%20One%20Flew%20South%20%22D&T:%20Late%20Lunches,%20Dinners%20Party%20of:%201%208%20In%20the%20mood%20for:%20The%20best%20airport%20food%20in%20ATL,%20probably%20one%20of%20the%20tops%20in%20the%20country.%20One%20Flew%20South%20-%20Airport:%20Atlanta%20-%20Atlanta%20%7C%20Urbanspoonwww.urbanspoon.com%20%E2%80%BA%20Atlanta%20%E2%80%BA%20Clayton%20%E2%80%BA%20Airport:%20AtlantaCached%20You%20+1'd%20this%20publicly.%20Undo%20%20Rating:%2086%%20-%20115%20votes%20-%20Price%20range:%20$15-25%20per%20entree%20%20One%20Flew%20South,%20Southern/Soul%20Restaurant%20in%20Airport:%20Atlanta.%20See%20the%20menu,%206%20photos,%203%20critic%20reviews,%207%20blog%20posts%20and%2011%20user%20reviews.%20Reviews%20from%20critics%20...%20One%20Flew%20South,%20Atlanta%20-%20Restaurant%20Reviews%20-%20TripAdvisorwww.tripadvisor.com%20%E2%80%BA%20...%20%E2%80%BA%20Georgia%20(GA)%20%E2%80%BA%20Atlanta%20%E2%80%BA%20Atlanta%20RestaurantsCached%20You%20+1'd%20this%20publicly.%20Undo%20%2098%20reviews%20%20One%20Flew%20South,%20Atlanta:%20See%2098%20unbiased%20reviews%20of%20One%20Flew%20South,%20rated%204.5%20of%205%20on%20TripAdvisor%20and%20ranked%20#2 of 1714 restaurants in Atlanta. One Flew South chef recalls presidential visit | The Buzzblogs.ajc.com/the.../one-flew-south-chef-recalls-presidential-visit/Cached You +1'd this publicly. Undo Mar 21, 2012 – Chef Duane Nutter spends most of his time at Atlanta's Hartsfield-Jackson airport, where his restaurant One Flew South is the crown jewel of ... One Flew South - Wikipedia, the free encyclopediaen.wikipedia.org/wiki/One_Flew_SouthCached - Similar You +1'd this publicly. Undo One Flew South is an American country music group composed of Eddie Bush, Chris Roberts, and Royal Reed, all three of whom sing lead vocals and play ... One Flew South | Atlanta | Information, Menus and Reviews | Zagatwww.zagat.com/r/one-flew-south-atlantaCached You +1'd this publicly. Undo Read One Flew South's review at Zagat.com. See One Flew South menu & photos, get directions, make a reservation and browse other restaurants. One Flew South | Free Music, Tour Dates, Photos, Videoswww.myspace.com/oneflewsouthCached - Similar You +1'd this publicly. Undo One Flew South's official profile including the latest music, albums, songs, music videos and more updates. One Flew South | Facebookwww.facebook.com/oneflewsouthCached - Similar You +1'd this publicly. Undo Just happened upon this vid in YouTube, a One Flew South warmup prior to walking onstage in Boston. We were on tour with Phil Vassar, a personal favorite. One Flew South (OneFlewSouthATL) on Twitterhttps://twitter.com/OneFlewSouthATLCached You +1'd this publicly. Undo One Flew South. @OneFlewSouthATL. The first fine dining restaurant in the world's busiest airport. Located in Terminal E (International) in Hartsfield-Jackson ...">One Flew South</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UCXHvPhnxOgTRJ_ud692QnXb0MUdW8XDcf1bkfiSwIRE9qQ2st8EHUWdqRVFQ38A0OD-M-4YhIuXV6X2ncKPl4FvDQ9Ve5JBC9ZpS4DfJ9XoyZLjdIUeDOY5KWuaXUlSQwEJQZWwGWc/s1600/DSC04129.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8UCXHvPhnxOgTRJ_ud692QnXb0MUdW8XDcf1bkfiSwIRE9qQ2st8EHUWdqRVFQ38A0OD-M-4YhIuXV6X2ncKPl4FvDQ9Ve5JBC9ZpS4DfJ9XoyZLjdIUeDOY5KWuaXUlSQwEJQZWwGWc/s320/DSC04129.JPG" /></a></div>
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Chef Anthony Gray and Chef Art Smith, <a href="http://southernart.com/">Southern Art</a>, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes/well-seasoned-chef-series">The Well-Seasoned Chef Series</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnyoUMRc0c4L3iuh43uZsEqoxlU3Qa2oA5wUh3EEkPSVj7Kc25WKSOOAg1RxCTGUhR344dt8S1tX4x08EjDnJXPK3NMiV03xjBeUi5P-_sMf_ARnWQOZh70XW_xIfyWaOWRgOM0iosR8/s1600/DSC04707.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnyoUMRc0c4L3iuh43uZsEqoxlU3Qa2oA5wUh3EEkPSVj7Kc25WKSOOAg1RxCTGUhR344dt8S1tX4x08EjDnJXPK3NMiV03xjBeUi5P-_sMf_ARnWQOZh70XW_xIfyWaOWRgOM0iosR8/s320/DSC04707.JPG" /></a></div>
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Chef Ron Eyester of <a href="http://www.rosebudatlanta.com/">Rosebud</a>’s Breakfast Casserole, <a href="http://www.atlantabotanicalgarden.org/events-classes/classes">Brunch in the Garden</a></div>
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These wonderful classes and series are listed on the Atlanta Botanical Garden's website on the <a href="http://www.atlantabotanicalgarden.org/events-classes/classes">Classes page</a>. Registration for April 2013 classes will begin by the end of December. Check back often and register early - seats are limited. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-47889854698680551222012-11-09T07:01:00.000-08:002012-11-09T07:01:05.232-08:00Sweet Potato Season<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_0LqTRxiUVDbaFUO8heSLQeRtXD7zJ61jQip5cmawvm6Z-2BiSYsC9YLKP1lpSnQYyCvvJW7jNdU1Mr64D8eYX_n-9T96qA4TKFTSg1VUo3Ynw4xJkh13QqVTEkFs5VVHsQfsylXq0k/s1600/DSC04115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_0LqTRxiUVDbaFUO8heSLQeRtXD7zJ61jQip5cmawvm6Z-2BiSYsC9YLKP1lpSnQYyCvvJW7jNdU1Mr64D8eYX_n-9T96qA4TKFTSg1VUo3Ynw4xJkh13QqVTEkFs5VVHsQfsylXq0k/s320/DSC04115.JPG" width="320" /></a></div>
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Three varieties of sweet potatoes thrived in the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/map-locations/edible-garden"><st1:placename w:st="on">Edible</st1:placename> <st1:placetype w:st="on">Garden</st1:placetype></a>
this summer: ‘Georgia Jet,’ ‘<st1:city w:st="on">Carolina</st1:city>
Ruby,’ and ‘All Purple.’ By the middle
of September, we had a bumper crop of beautiful, but not quite ready, sweet
potatoes. It takes time for the roots to
sweeten and develop a moist texture. We
piled the sweet potatoes in crates and cured them inside for a few weeks before
using them for cooking demonstrations and classes. They lasted for many, many demos and classes! Enjoy these simple and delicious <a href="http://www.atlantabotanicalgarden.org/search/node/garden%20chef%20recipes">Garden Chef recipes</a> this fall.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVf6u1ej590FzW5FCfS1Hu10goQhAw9XS7E8a9weKzOK4xVsy5Z7ChNH17JB8fwWDfzuQjToou6YV3aIhdPZIL-8sIYIVSwxQvi12G-yPGZJ4tX3PYhi78ai84kSHhJiLHY6irI3At0c/s1600/DSC04453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVf6u1ej590FzW5FCfS1Hu10goQhAw9XS7E8a9weKzOK4xVsy5Z7ChNH17JB8fwWDfzuQjToou6YV3aIhdPZIL-8sIYIVSwxQvi12G-yPGZJ4tX3PYhi78ai84kSHhJiLHY6irI3At0c/s320/DSC04453.JPG" width="320" /></a></div>
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<b>Gingered Sweet Potatoes</b></div>
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4 organic sweet potatoes, peeled and chunked</div>
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2 T fresh ginger root, peeled and chopped</div>
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¾ cup coconut milk beverage</div>
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3 T maple syrup or agave nectar</div>
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1 T extra-virgin coconut oil</div>
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freshly grated nutmeg, to taste</div>
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1 pinch sea salt</div>
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½ cup pecans, toasted</div>
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Cover sweet potatoes with salted water to boil. Cook for about 10 minutes or until fork
tender. Drain sweet potatoes. In food processor, pulse ginger to
mince. Add cooked sweet potatoes,
coconut milk, maple syrup, coconut oil, nutmeg and sea salt. Pulse sweet potatoes <a href="http://www.blogger.com/blogger.g?blogID=933033471788446056" name="_GoBack"></a>in
food processor until desired consistency.
Top with toasted pecans to serve.</div>
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Recipe by Garden Chef Megan McCarthy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQJ2saF8CcgIj1cJA7bkNJ9CXww2XB5nxmhX0CxWzDNJvXBBD_UGh7Ht3moRdbgH8k7LjZe1SX4yYivtvB4oYtfa5kBs3CSYfzCcIxK2-QkUSx4JC9wJDPzY-VR4L8odsJnwe2T2c8p0/s1600/DSC04448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQJ2saF8CcgIj1cJA7bkNJ9CXww2XB5nxmhX0CxWzDNJvXBBD_UGh7Ht3moRdbgH8k7LjZe1SX4yYivtvB4oYtfa5kBs3CSYfzCcIxK2-QkUSx4JC9wJDPzY-VR4L8odsJnwe2T2c8p0/s320/DSC04448.JPG" width="320" /></a></div>
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<b>Coconut
Whipped Sweet Potato</b></div>
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1 lb
sweet potato, peeled and diced</div>
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1/3
cup coconut cream</div>
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3 T honey</div>
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1 tsp
cinnamon</div>
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toasted
coconut, to garnish</div>
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Place
the sweet potato in a pot, cover with water and simmer until fork tender. Drain well and place into a food
processor. Add the coconut cream, honey
and cinnamon. Blend until smooth and
serve with toasted coconut on top.</div>
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Recipe by Garden Chef <st1:personname w:st="on">Christina
Curry</st1:personname></div>
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<st1:personname w:st="on"><br /></st1:personname></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOZBYBMg1KuJLoGFONgnrdorohwA1MdVnhVsm7JulpwDwmpIRNxEJsrr7rhvlXV5ZTsshkM6IUBRKrXXwUwc2H5-yP7dZaaT8cWgJ10FTVsTrZ9WoxG-Jxi-1GY_0ClJsLN1_W7UOn2s/s1600/DSC04444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOZBYBMg1KuJLoGFONgnrdorohwA1MdVnhVsm7JulpwDwmpIRNxEJsrr7rhvlXV5ZTsshkM6IUBRKrXXwUwc2H5-yP7dZaaT8cWgJ10FTVsTrZ9WoxG-Jxi-1GY_0ClJsLN1_W7UOn2s/s320/DSC04444.JPG" width="320" /></a></div>
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<b>Grilled Sweet Potato and Thyme Hummus</b></div>
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2 sweet potatoes, peeled</div>
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3 T extra virgin olive oil, divided</div>
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½ tsp sea salt, divided</div>
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2 cloves of garlic, peeled</div>
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2 T sesame tahini</div>
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1 lemon,
juiced</div>
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½ tsp cumin</div>
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pinch of cayenne pepper, to taste</div>
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fresh cracked black pepper, to taste</div>
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1 T fresh thyme</div>
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Preheat grill or grill pan to high heat. Slice sweet potatoes into ¾-inch thick
wedges. In large bowl, toss wedges with
2 tablespoons extra-virgin olive oil until coated and season with ¼ teaspoon
sea salt. Place wedges on hot grill and
cook for 5-6 minutes, turning once, or until potato is tender. </div>
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In food processor, mince garlic. Add grilled sweet potatoes, 1 tablespoon
extra-virgin olive oil, tahini, lemon juice, cumin, cayenne, ¼ teaspoon salt
and black pepper to taste. Pulse mixture
until smooth. Add fresh thyme and pulse
until blended. Serve with baby carrots
or toasted pita bread. </div>
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Recipe by Garden Chef Megan McCarthy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJiQBLKOTxRB7uvczfYwihCCav61dNVi0y0YVaP-DHY-2hTYN04FNtAp5hRQx8w79zCAMCNeqPp7-2G6o5f84Y9WQYiTJ_CSGIH95C5CiMhXZzIFi8Uac8eg5b37nXTaVH7p-aKcNsOQ/s1600/DSC04446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJiQBLKOTxRB7uvczfYwihCCav61dNVi0y0YVaP-DHY-2hTYN04FNtAp5hRQx8w79zCAMCNeqPp7-2G6o5f84Y9WQYiTJ_CSGIH95C5CiMhXZzIFi8Uac8eg5b37nXTaVH7p-aKcNsOQ/s320/DSC04446.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-70356894928007021012012-11-08T07:19:00.000-08:002012-11-08T07:19:17.934-08:00Paw Paw Patch<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJRJvIKF0P2b5InBtXl-aHTCkoz2K5zsLTClS6fFoR4b7QhNVC8rHeM_V8GkqyWQ2ciCtXsj1oFYzILLeJ8ZV07yLZ0HvtpetEfPu6TYzQmqJYJ_0576ogTaSskr3uowJEd1U46qraVY/s1600/cd+headshot" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_m2lf3a="2" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJRJvIKF0P2b5InBtXl-aHTCkoz2K5zsLTClS6fFoR4b7QhNVC8rHeM_V8GkqyWQ2ciCtXsj1oFYzILLeJ8ZV07yLZ0HvtpetEfPu6TYzQmqJYJ_0576ogTaSskr3uowJEd1U46qraVY/s320/cd+headshot" width="320" /></a></div>
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Colleen Golden,<span class="apple-converted-space"> </span><a href="http://www.atlantabotanicalgarden.org/home">Atlanta Botanical Garden</a><span class="apple-converted-space"> </span>Senior Horticulturist of the<span class="apple-converted-space"> </span><st1:place w:st="on"><a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden"><st1:placename w:st="on"><st1:place w:st="on">Edible</st1:place></st1:placename><span class="apple-converted-space"><span style="color: blue;"> </span></span><st1:placetype w:st="on">Garden</st1:placetype></a></st1:place>,<span class="apple-converted-space"> writes about a particular patch of interesting trees.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3TJANzlzkiEXqAg4XjaQ_CgyckvX_N0Y5DOgFKCCvMrTpODxlCYz3TjiPmmeAmtANEjf1_0csHbmTTXVVAcGOzaTcnTTiqxNssiGfdf5LwCKD45b2whmkbiWmV_qEJ2mYDu58yZKJ1w/s1600/on+the+shrub.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3TJANzlzkiEXqAg4XjaQ_CgyckvX_N0Y5DOgFKCCvMrTpODxlCYz3TjiPmmeAmtANEjf1_0csHbmTTXVVAcGOzaTcnTTiqxNssiGfdf5LwCKD45b2whmkbiWmV_qEJ2mYDu58yZKJ1w/s320/on+the+shrub.JPG" width="239" /></a></div>
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<i>Asimina triloba</i>, or Paw Paw, is the largest fruit native to
the eastern <st1:country-region w:st="on">United States</st1:country-region>,
yet many people have never heard of it.
At the <st1:place w:st="on"><a href="http://www.atlantabotanicalgarden.org/home">Atlanta Botanical Garden</a></st1:place>, we have
a handful of paw paw trees in the beds adjacent to the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">edible amphitheater</a>. I grew up singing a song about paw paws that some
might be familiar with, something about being “way down yonder in the paw paw
patch.” But in my entire life I had
never seen a paw paw tree or tasted a fruit.
Consequently, I have been very excited for our paw paws to fruit and have
paid very special attention to them each year, first noticing the non showy
burgundy flowers that emerge before the leaves in the spring and then searching
for any sign of fruit set in vain. People
suggested the trees had not made any fruit because they weren’t old enough yet,
but others gave this advice: since paw paw flowers are pollinated by flies and
beetles hang raw chicken necks on the branches when the trees are in bloom to
attract pollinators. Gross! I knew that latter nugget of advice would not
fly here at the Garden. Don’t worry, I
have good news, apparently seedlings will fruit when they get about six feet
tall. We harvested our first fruit in
August sans a raw chicken gallows!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtmqqhhTh3cXWJ5iTNafLQPN_dJ04ePsO-MSTGVjH74cbg7ya9ca8Bkg4hWrA3Z53WuWjHJHKOC8mS5GugLB96TQOxkm2pDcxDwIY9GXPrkvL0Sm6hKn_E7Lc9ipHMs95VtCH5i2FsX8/s1600/pawpaw+eating.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtmqqhhTh3cXWJ5iTNafLQPN_dJ04ePsO-MSTGVjH74cbg7ya9ca8Bkg4hWrA3Z53WuWjHJHKOC8mS5GugLB96TQOxkm2pDcxDwIY9GXPrkvL0Sm6hKn_E7Lc9ipHMs95VtCH5i2FsX8/s320/pawpaw+eating.JPG" width="320" /></a></div>
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One fruit, one intoxicatingly fragrant kidney shaped
greenish-yellow fruit. Other common
names for the paw paw include Poor Man’s Banana, Custard Apple and Hoosier
Banana. The skin is thin, and cutting
through the middle reveals a handful of large lima bean shaped brown seeds and
a soft creamy colored pulp. We ate it
straight out of the skin with a spoon although it is said to be good in ice
creams and pies as well. It tastes like
a cross between a banana and a mango - really delicious. It is actually a very healthy fruit rich in
manganese, magnesium, zinc, iron, copper and amino acids. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yv_C3oqr9fnQU1_ASPDiH24FetWiIVKIRJi852JF_jWA9_dD5sbW3ocTkLw19j2OipdAWtbesIOuQQhRItQMEvhP1EPPGAI50W-RYKmLyYy3yQQ5ZVhxfjZ1kTjQy55LQ-zgsLjgjpg/s1600/enjoying.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yv_C3oqr9fnQU1_ASPDiH24FetWiIVKIRJi852JF_jWA9_dD5sbW3ocTkLw19j2OipdAWtbesIOuQQhRItQMEvhP1EPPGAI50W-RYKmLyYy3yQQ5ZVhxfjZ1kTjQy55LQ-zgsLjgjpg/s320/enjoying.JPG" width="320" /></a></div>
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A paw paw is a deciduous small tree or large shrub. It is the only temperate member of the
tropical Annonaceae family which includes other delicious fruits like soursop
(guanabana) and custard apple. In the wild,
the plant grows along streams or ravines in full sun or shade. Optimum fruit set happens in the full sun;
however, the first year or two after planting the trees can benefit from a
little shade. The term ‘paw paw patch’
comes from the plant’s ability to produce root suckers. If these suckers are allowed to grow and
produce suckers of their own a patch is formed.
The seeds contain alkaloids and are toxic if eaten. These same toxic chemicals served early
settlers well as they would used crushed seeds as an insecticide. Paw paws are not self fertile so make sure to
plant at least two unrelated trees to ensure fruit set. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOg5a4ALlE8mD_Nk0XVQYVesm0Mjp-IOsJC0ScM-mUugLviw4dJT9bD5oqqPm6ePNggZJyiXQzEwx7s4OIgXlRV9IYi11DY7tE4EHOv5dBkntKmGKegIVqo_Vj26VqlrhuM6f4bMyh8g/s1600/insides.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOg5a4ALlE8mD_Nk0XVQYVesm0Mjp-IOsJC0ScM-mUugLviw4dJT9bD5oqqPm6ePNggZJyiXQzEwx7s4OIgXlRV9IYi11DY7tE4EHOv5dBkntKmGKegIVqo_Vj26VqlrhuM6f4bMyh8g/s320/insides.JPG" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-71306363358398870242012-10-31T12:29:00.001-07:002012-10-31T12:29:34.464-07:00Stuffed Grilled Figs with Walnuts and Goat Cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yL0REssJ6vTqdMlWY_AL5hEk_FlFDI8TqOLVYHIrDCMmzK8y0YX1HFNwx0TFHH5z9KzvXSIiADtTMIuQkaToAb72RGXZ4fZ3UKpBty_THhzpklQvhctwv6s-LE4H4wP1svItaNI_LBY/s1600/DSC04042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yL0REssJ6vTqdMlWY_AL5hEk_FlFDI8TqOLVYHIrDCMmzK8y0YX1HFNwx0TFHH5z9KzvXSIiADtTMIuQkaToAb72RGXZ4fZ3UKpBty_THhzpklQvhctwv6s-LE4H4wP1svItaNI_LBY/s320/DSC04042.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10pt;"><a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef</a>
</span><st1:personname style="font-family: Arial; font-size: 10pt;" w:st="on">Megan McCarthy</st1:personname><span style="font-family: Arial; font-size: 10pt;"> prepared stuffed figs in the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">Outdoor Kitchen</a> one evening during <a href="http://www.atlantabotanicalgarden.org/events-classes/events/cocktails-garden">Cocktails in the Garden</a>. In the </span><st1:place style="font-family: Arial; font-size: 10pt;" w:st="on"><a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden"><st1:placename w:st="on">Edible</st1:placename> <st1:placetype w:st="on">Garden</st1:placetype></a></st1:place><span style="font-family: Arial; font-size: 10pt;">
we have ‘LSU Gold,’ ‘LSU Purple’ and ‘Celeste’ fig trees.</span><span style="font-family: Arial; font-size: 10pt;"> </span></div>
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<span style="font-family: Arial; font-size: 10pt;">She sliced
the fresh figs in half lengthwise and dipped them in a vinaigrette of balsamic
vinegar, walnut oil and maple syrup.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1r8XFr7p6ht_2mM4s1d-iFruV8qANghAn0fTa4mMdNNLHiKAabHh5bIVyRXWVca5zDUZWVFEriXgfYgxq7Zyj9RyNJjZROmKJNiCSpgOcBeK4zNBBRPBCgicQN3k9ozXhQmlRtgftys/s1600/DSC04031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1r8XFr7p6ht_2mM4s1d-iFruV8qANghAn0fTa4mMdNNLHiKAabHh5bIVyRXWVca5zDUZWVFEriXgfYgxq7Zyj9RyNJjZROmKJNiCSpgOcBeK4zNBBRPBCgicQN3k9ozXhQmlRtgftys/s320/DSC04031.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10pt;">Next she
grilled the figs and stuffed them with goat cheese, walnuts and
prosciutto.</span><span style="font-family: Arial; font-size: 10pt;"> </span><span style="font-family: Arial; font-size: 10pt;">She plated the figs on top
of an arugula salad dressed with balsamic vinaigrette.</span><span style="font-family: Arial; font-size: 10pt;"> </span><span style="font-family: Arial; font-size: 10pt;">This recipe would be great for a cocktail
party!</span></div>
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<span style="font-family: Arial; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Arial; font-size: 10.0pt;"><b>Stuffed
Grilled Figs with Walnuts and Goat Cheese</b><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;"><br /></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 lb fresh
figs, halved lengthwise<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T
balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T roasted
walnut oil<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T maple
syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">sea salt,
to taste<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">4 oz creamy
goat cheese<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">¼ lb
prosciutto, thinly sliced and cut into small strips (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">30 walnut
halves, toasted<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">5 oz
arugula<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;"><br /></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">Preheat
grill or grill pan to medium high. Slice
fresh figs in half lengthwise. In small
bowl, whisk together balsamic vinegar, walnut oil and maple syrup and season
with sea salt to taste. Dip fig halves
in balsamic mixture until coated. Place
fig halves on hot grill for about 3 minutes with flesh side down. Once fig is caramelized, remove from grill. With flesh side up, make a small slice down
the middle of each fig. Place ½ teaspoon
of goat cheese in each slice along with a small piece of prosciutto and a
toasted walnut. Place stuffed grilled
figs on a bed of arugula greens and drizzle remaining balsamic mixture.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;"><br /></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">Enjoy more
<a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes">Garden Chef recipes</a>.<o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-69821482776934811942012-08-29T12:37:00.000-07:002012-08-29T12:43:55.980-07:00Grilled Cucumber Dill Vinaigrette & Mixed Greens<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aczyeO9GQSr8shxJFlWoZSRcX2FBY5raVWKMjY3Y9LRwzeFhS2CnAbsJOd5kO7IXrECxtxR0L6LFtzTquAP2nvZE5svWyqenp6rZETkAPmvEoVaN7ZJBZgN-smu8Km2VziPh6TmD5OE/s1600/DSC03871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aczyeO9GQSr8shxJFlWoZSRcX2FBY5raVWKMjY3Y9LRwzeFhS2CnAbsJOd5kO7IXrECxtxR0L6LFtzTquAP2nvZE5svWyqenp6rZETkAPmvEoVaN7ZJBZgN-smu8Km2VziPh6TmD5OE/s320/DSC03871.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-weight: bold;"><a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef</a> Christina Curry fired up the grill to make a delicious salad
dressing. The main ingredient in this dressing is grilled cucumbers. Christina
used ‘Suyo Long’ cucumbers fresh from the <st1:place w:st="on"><a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden"><st1:placename w:st="on">Edible</st1:placename> <st1:placetype w:st="on">Garden</st1:placetype></a></st1:place>.
<b><o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGYgHY5IH_QxkZBSvjwRAvxvhsFnKYTdq1DDhBjif5Sy9QT7sgpCrPJrRJ8G3ZF7DHdI2WVt09_ONDwvG1bFjWsQiLRWC_w9yadf0Iny2PFbjoMxqlpWKPuIXTAEpB1UOUF5eV7CloTo/s1600/DSC03895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGYgHY5IH_QxkZBSvjwRAvxvhsFnKYTdq1DDhBjif5Sy9QT7sgpCrPJrRJ8G3ZF7DHdI2WVt09_ONDwvG1bFjWsQiLRWC_w9yadf0Iny2PFbjoMxqlpWKPuIXTAEpB1UOUF5eV7CloTo/s320/DSC03895.JPG" width="240" /></a></div>
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<span style="font-family: Arial; font-size: 10pt;">You can modify this recipe to make a dip or marinade. Adding more
cucumber and using a food processor instead of a blender will thicken the
consistency for a tasty dip. Using less cucumber and adding more lemon juice or
vinegar will make a great marinade for chicken.</span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: Arial; font-size: 10.0pt;">Grilled
Cucumber Dill Vinaigrette & Mixed Greens</span></b><span style="font-family: Arial; font-size: 10.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 medium cucumber,
sliced, grilled & seeded*<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/4 cup
lemon juice <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 tsp <st1:city w:st="on"><st1:place w:st="on">Dijon</st1:place></st1:city> mustard<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1 T honey<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T fresh dill,
chopped<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1/2 cup olive
oil<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">6 oz mixed greens<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">red onion,
shaved<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">1/4 cup grape
tomatoes, halved<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">kosher salt
& pepper, to taste<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Using a
blender or food processor, combine the grilled cucumber, lemon juice, <st1:city w:st="on"><st1:place w:st="on">Dijon</st1:place></st1:city> mustard, honey
and fresh dill. Blend on high while slowly adding the oil until
incorporated. In a large bowl, combine the mixed greens, red onion and grape
tomatoes. Add the vinaigrette and season with salt and pepper. Toss
gently until mixed greens are evenly coated with vinaigrette.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10.0pt;">* To grill
the cucumber, slice lengthwise, coat lightly with olive oil and season with
salt and pepper. Grill over medium heat until tender and grill marks
appear. Allow to cool. Discard
seeds.<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2StlruhBbvEo1DNamlMy9Zv5f7OUSjh4vTeUjv4Qx19Ir6fzUvm5Cj_iMudKa7MFlQzFbpw4WfYqy27boykv9O6s9zLzoaot4BK5lVQjix-cGGBVZjp09-wZGgreb1oFpaFUiNSOR7Y/s1600/DSC03881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2StlruhBbvEo1DNamlMy9Zv5f7OUSjh4vTeUjv4Qx19Ir6fzUvm5Cj_iMudKa7MFlQzFbpw4WfYqy27boykv9O6s9zLzoaot4BK5lVQjix-cGGBVZjp09-wZGgreb1oFpaFUiNSOR7Y/s320/DSC03881.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10.0pt;">Discover more <a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes">Garden Chef recipes</a>.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-13110178546717111662012-08-29T12:01:00.000-07:002012-08-29T12:01:10.193-07:00Crispy Roasted Okra<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoLhVLgCUO-DOZ40jKPwJwGFURNYPKCO2NNlbNvZ6aVkbQ2qAQbvIbAFD9Y3Cm1jH-SZjTI3AfoXPtN7DDrrLabGvqRwwNKdBr5q0EdbNt4xt6InB76KJMnjBpSlglVK0-tn9Qh0dNvs/s1600/DSC03708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoLhVLgCUO-DOZ40jKPwJwGFURNYPKCO2NNlbNvZ6aVkbQ2qAQbvIbAFD9Y3Cm1jH-SZjTI3AfoXPtN7DDrrLabGvqRwwNKdBr5q0EdbNt4xt6InB76KJMnjBpSlglVK0-tn9Qh0dNvs/s320/DSC03708.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-weight: bold;">Okra is
actually quite good for you. It is high in fiber, folate, calcium and
potassium. Turn off the fryer and try
this easy preparation - a little seasoning and a few minutes in the oven or on
the grill. <a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef</a> Megan McCarthy showed <st1:place w:st="on"><a href="http://www.atlantabotanicalgarden.org/"><st1:placename w:st="on">Atlanta</st1:placename> <st1:placetype w:st="on">Botanical Garden</st1:placetype></a></st1:place>
visitors two different ways to whip up this healthy snack.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFnXbX_uxFnAs4ZAugdQErbFIx9N39U48Q2JhTNr_DVKmEPlJvtnFbTaZt-os4J9MzI3ZHTU4_wFmrMnKeE2bJvdixJvm91j5nDjagqDsGQT5SrmHWQpLzetjfbR-iVmUO1k2pWZYyQE/s1600/DSC03704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFnXbX_uxFnAs4ZAugdQErbFIx9N39U48Q2JhTNr_DVKmEPlJvtnFbTaZt-os4J9MzI3ZHTU4_wFmrMnKeE2bJvdixJvm91j5nDjagqDsGQT5SrmHWQpLzetjfbR-iVmUO1k2pWZYyQE/s320/DSC03704.JPG" width="320" /></a></div>
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<b><span style="font-family: Arial; font-size: 10.0pt;">Crispy Roasted Okra</span></b></div>
<div class="NoSpacing">
<br /></div>
<div class="NoSpacing">
<span style="font-family: Arial; font-size: 10.0pt;">1 lb fresh
okra<o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 10.0pt;">2 T extra
virgin olive oil<o:p></o:p></span></div>
<div class="NoSpacing">
<span style="font-family: Arial; font-size: 10.0pt;">1 tsp
ground cumin<o:p></o:p></span></div>
<div class="NoSpacing">
<span style="font-family: Arial; font-size: 10.0pt;">sea salt
and pepper, to taste<o:p></o:p></span></div>
<div class="NoSpacing">
<br /></div>
<div class="NoSpacing">
<span style="font-family: Arial; font-size: 10.0pt;">To Roast:<o:p></o:p></span></div>
<div class="NoSpacing">
<span style="font-family: Arial; font-size: 10.0pt;">Preheat
oven to 400◦. Wash and trim okra. Slice okra into ¼ inch pieces and toss in
large bowl with olive oil. Season okra
with cumin, sea salt and pepper to taste.
Spread okra onto baking sheet and roast for 20 minutes, stirring once,
until edges are browned. Remove from
oven and serve warm.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 10.0pt;">To Grill:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Preheat
grill to medium-high. Wash and trim okra
and leave whole. Toss in a large bowl
with olive oil. Season okra with cumin, sea
salt and pepper to taste. Grill the okra
for approximately five minutes, turning once, until you see grill marks on both
sides.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LuThe3Ok2Lga0Hsse7ozxkNZJzA3TRoq9D3Ag3tBZgYqIcKxoWfXplxnAYd5oWnzfUP6blepcg33yLO2IpgyFeufHc3rdS2R9CNnmajgXWALl1MRvcIPHECy5AxkAn5UuCtiA-9O80Y/s1600/DSC03714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LuThe3Ok2Lga0Hsse7ozxkNZJzA3TRoq9D3Ag3tBZgYqIcKxoWfXplxnAYd5oWnzfUP6blepcg33yLO2IpgyFeufHc3rdS2R9CNnmajgXWALl1MRvcIPHECy5AxkAn5UuCtiA-9O80Y/s320/DSC03714.JPG" width="320" /></a></div>
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<span style="font-family: Arial; font-size: 10.0pt;">More simple, delicious <a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes">Garden Chef recipes here</a>.</span></div>
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-933033471788446056.post-819673525602406592012-07-27T07:43:00.000-07:002012-07-27T07:43:05.588-07:00Melitzana Eggplant Dip<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlUxUBRHzIiz4cAXzf0953XqAs1xUi_NqE5l2_4PkTEfbfViKFVk7c0CryIP6COiN-IKkHiWIHdOZs9xOdQkxdhKtEQ1NB-F1oL1mmJ2n_0rRIa2AzeZQKYCqINloNjw9w6FSGHiO46k/s1600/DSC03638.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlUxUBRHzIiz4cAXzf0953XqAs1xUi_NqE5l2_4PkTEfbfViKFVk7c0CryIP6COiN-IKkHiWIHdOZs9xOdQkxdhKtEQ1NB-F1oL1mmJ2n_0rRIa2AzeZQKYCqINloNjw9w6FSGHiO46k/s320/DSC03638.JPG" /></a></div>
Eggplant ‘Little Fingers’ is doing well in the <a href="http://www.atlantabotanicalgarden.org/plan-your-visit/locations/edible-garden">Edible Garden</a> and producing large amounts of 4-6” fruits. <a href="http://www.atlantabotanicalgarden.org/events-classes/events/garden-chef-demos">Garden Chef</a> Megan McCarthy prepared a Melitzana dip to take advantage of this bounty.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWgpIgy6VsjMN9JABMrmVPkG_S_749oUH7RZhk2aV_-UDYljpo-Fog_F6uAjgeXg66uscdTAjW2dAYdI1yWyaZq74-xLoLH5xm6T66Z1bdQ009bFvZZpEdauNxmzc7P_-NiHwxoV6Wu8/s1600/DSC03631.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWgpIgy6VsjMN9JABMrmVPkG_S_749oUH7RZhk2aV_-UDYljpo-Fog_F6uAjgeXg66uscdTAjW2dAYdI1yWyaZq74-xLoLH5xm6T66Z1bdQ009bFvZZpEdauNxmzc7P_-NiHwxoV6Wu8/s320/DSC03631.JPG" /></a></div>
Chef Megan grilled the small eggplants whole before blending them in the food processor. She used tahini, made from ground sesame seeds, and Greek yogurt to create a “dip-like” texture. She served the dip with baby carrots and pita chips. Perfect summer party food! <br /><br /><div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b>Melitzana Eggplant Dip</b></div>
<div>
<br /></div>
2 medium eggplants<br />2 T extra virgin olive oil <br />2 cloves garlic <br />juice of 1 lemon <br />2 T tahini <div>
¼ cup plain yogurt <br />sea salt, to taste<br /><br />Preheat grill or grill pan to high. Trim and cut eggplant in half lengthwise. Brush eggplant with olive oil and place on grill and cook until soft. Let eggplant cool.<br /><br /> In food processor, mince garlic. Add grilled eggplant and pulse until smooth. Transfer to large bowl and blend with lemon juice, tahini, yogurt and salt to taste. <br /><br /><div>
Serve with pita chips or flatbread. <br /><br />Find <a href="http://www.atlantabotanicalgarden.org/events-classes/garden-chef-recipes">more delicious recipes here</a>.</div>
</div>Unknownnoreply@blogger.com0