Wednesday, August 4, 2021

Easy Refrigerator Pickles

Refrigerator Pickles


Brine: 

Mix 2.5 c. white vinegar

 1.5 c. sugar

 1.5 tsp. salt

 1.5 tsp turmeric.

 Let sit to dissolve the sugar while slicing vegetables, stirring until dissolved.


Slice 4 c. cucumbers in a large bowl.

Add  1 large onion- sliced. May also add fresh sweet or hot pepper.

Pour vinegar solution over vegetables and mix.

Cover tightly and let marinate in the refrigerator 24 hours before serving.

Keep refrigerated.

Brine can be used again to make another batch when the pickles are all gone but is never quite as good the second use.


Tuesday, May 4, 2021

Sauteed Spring Vegetables

 

Ingredients  

Ingredient Checklist
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  • Remove from heat, add basil and toss to combine.

    ENJOY  

    • https://www.marthastewart.com/345553/sauteed-spring-vegetables



Perennials For Pollinators

 Each Year the pollinator population gets smaller and smaller. We carelessly spray chemicals to kill the pests we don't want and inadvertently kill some of the ones we do want. However, it is within our power to help rebuild the pollinator population. By planting attractants we provide food and nutrition for the next generation of pollinators.

Some of the best attractants are perennial and native flowers such as coneflower, daisy, and tickseed. Designate one area of your yard to these types of flowers and add a shallow birdbath, because, just like you they need water too.




Any flower that produces pollen will be utilized by the pollinators. However, some are better than others. below is a list of some of the best attractants.

 sunflowers     cosmos

Golden Rod     zinnia

verbena           milkweed

snapdragons    bee balm


As you are planning your pollinator garden use the opportunity to teach your children about the importance of pollinators in the ecosystem. instill in them the desire to preserve and protect the environment and all that keeps it in balance.



Lets Get Planting

 Spring has finally sprung and it is time to really focus on our gardens and flower beds. Any avid gardener knows that this time of year brings color and joy to every space. There is nothing better than the feel of soft fresh soil on your hands. Whether you are planting vegetables for preserving or to eat fresh through the growing season, it is time to get those babies in the ground and started growing.

Annual flowers give a burst of color throughout the growing season. Though they do not over-winter, they allow you to change up the theme or color combination from year to year.

Maybe you are considering a new shrub that will bring beauty and happiness to your space for many years to come. Despite common belief, you can plant now. Just remember to dig your hole twice the size of the pot,  don't cover the top of the root ball with soil when you backfill the hole, loosen the roots a bit before putting the rootball in the ground, and most importantly, water, water, water. This is true of all new plantings. Water is the key to success with any plant. 

Now that everything is planted, you're done, right? Well, no. Your plants will need plenty of water and some fertilizer to give you their best. You also want to be sure that the planting area stays free of weeds as they will steal water and nutrients from your plants. Also, you will want to be sure to follow the lighting recommendations that come with your plants. 

If you have any questions you can call your local nursery or your local extension office for more information.
 

Wednesday, April 7, 2021

Chick Peas and dumplings



 ¼   cup nutritional yeast flakes or 3 Tbsp. nutritional yeast

6  Tbsp. extra-virgin olive oil, divided, plus more for serving

1  medium onion, finely chopped

¾  tsp. ground turmeric, divided

½  tsp. kosher salt, plus more

2  Tbsp. yellow miso

4  garlic cloves, divided

1  15.5-oz. can chickpeas, rinsed, or 1½ cups cooked chickpeas

1  cup chickpea flour

½  tsp. baking powder

½  tsp. cayenne pepper

Freshly ground black pepper

½  cup finely chopped dill

⅓  cup plain Greek yogurt, plus more for serving

2  medium or 3 small celery stalks, thinly sliced on a diagonal

Preparation

Step 1

Place nutritional yeast in a small bowl or measuring cup and pour in ⅔ cup hot water; stir to combine. Set aside.

Step 2

Heat 2 Tbsp. oil over medium in a medium pot. Add onion and ½ tsp. turmeric, season with salt, and cook stirring often, until onion is softened and starting to brown around the edges, 5–7 minutes.

Step 3

Add miso to the pot and finely grate in 3 garlic cloves. Cook, stirring and smashing down on miso constantly until miso starts to darken and stick to the bottom of the pot (similar to tomato paste), about 2 minutes. Add chickpeas and stir to coat. Carefully pour in golden liquid that’s floating atop the reserved soaking nutritional yeast, leaving as much of the sediment behind as you can (about ½ cup should remain but don’t stress if little slips in); discard. Add 4 cups of water. Increase heat to high and bring to a boil. Reduce heat so the mixture is at a gentle simmer, cover pot, and cook soup while you make the dumpling batter.

Step 4

Whisk together the chickpea flour, baking powder, cayenne, ½ tsp. salt, and remaining ¼ tsp. turmeric. Season generously with black pepper. Add dill, ⅓ cup yogurt, 4 Tbsp. oil, and 2 tsp. warm water, then finely grate in remaining garlic clove. Stir with a wooden spoon or rubber spatula until no dry spots remain. Your dough should be thick and sticky.

Step 5

Using damp hands, form dough into 10 balls (the easiest way to do this is to divide the dough in half, then divide each half into 5 pieces); place on a cutting board as you go. Gently drop dumplings into soup, cover pot, and simmer gently, until dumplings puff dramatically and float to the surface (to check for doneness, take 1 out and cut it open; it should be cooked through—the interior should look soft and not too dense), 7–9 minutes. Add celery, being careful not to smush dumplings, and simmer, uncovered, until celery is crisp-tender, about 3 minutes. Season broth with salt and black pepper.

Step 6

Ladle broth and dumplings into bowls and top with a dollop of yogurt. Drizzle with oil and season with more black pepper.




Friday, March 19, 2021

Hybrids VS. Heirlooms

 

Hybrids versus Heirlooms (and the truth about GMOs)

Where to find the best tomato plants in the Piedmont Triad

For many people, a tomato is a tomato. As long as it meets the three criteria—ripe, round and red—they're happy to place a slice on their favorite sandwich and enjoy. But did you know that Mitchell’s Nursery sells a wide variety of tomato plants? Each has its own benefits. No type is necessarily better. It simply comes down to what the grower is seeking in their crops.

Hybrid Tomatoes

Hybrid tomatoes are the type you’re most likely to find at your local supermarket—although it should be noted that the hybrids you grow in your garden might have a richer flavor than the ones at your nearby store. Hybrids have been crossbred with other tomatoes to have positive characteristics. While savory in their own right, hybrid tomatoes are really bred to resist pests and diseases. They also have a firmer flesh and thicker skin—this is needed when they’re being harvested by machines, so they remain whole instead of becoming sauce in the process. Some people prefer that firmness while slicing tomatoes—plus, the thick skin contains the juice inside better.  If you’re in the mood for a bite-sized treat, we also sell cherry tomato plants.

Hybrid tomato seeds come from cross pollination between two different varieties of tomatoes, which can occur from bees or by hand. If you were to save the seeds from a hybrid tomato and plant them the following year, the tomato plants will differ from the parent plant. In commercial seed operations, they take much care to keep the different varieties separated, so one variety won’t get pollen from the wrong plant. Commercial seed producers will take pollen by hand from the flowers of selected plants and then add it to other plants—similarly to how bees do. This can bring natural disease resistance from one plant to another that already has good flavor or large fruit.

When you look at the tag on a hybrid tomato plant, you’ll notice the info often begins with initials. Those letters represent the diseases that the plant has been bred to resist. Here is a helpful list:

V = Verticillum Wilt


F or FF = Fusarium Wilt

N = Nematodes

T = Tobacco Mosaic Virus

A = Alternaria Leaf Spot

 

Heirloom Tomatoes

By contrast, heirloom tomatoes have been grown without crossbreeding for at least 40 years. If you take the seeds from an heirloom tomato, carefully store them, and then plant them in the spring, their tomatoes will taste just like the previous year’s crop. Another characteristic of heirloom tomatoes is their open-pollination, as pollen is distributed naturally through such items as wind and bees. Again, this differs from commercial hybrids, which are pollinated by hand to ensure the correct combination of traits. If you invest in heirlooms, you might wish to purchase a quality repellant, since they don’t have the natural repellant of hybrids. Heirloom plants also typically produce less fruit than other varieties—but their tomatoes are usually large, and the taste is phenomenal!

Mitchell’s Nursery has an awesome assortment of heirloom plants, including German Johnson, Mr. Stripey, Cherokee Purple, Rutgers, Marglobe, Big Boy, Jubilee, Black Krim, Brandywine, and Mortgage Lifter. All of them produce robust sandwich-slicers.

GMOs

A common question nowadays: Which tomatoes contain genetically modified organisms (GMOs)? The answer is, none of them! Some of you might recall the Flavr Savr tomato, which was lab engineered to have a longer shelf life in the 1990s. While the Flavr Savr saved flavor, it didn’t save cost. Their production was too expensive and the demand too little. Scientists are continuing to allegedly improve the tomato, as well as find other uses for it—including making them carriers for edible vaccines. However, as of this writing, there are no genetically modified tomatoes available commercially.

Determinate vs. Indeterminate

Maybe you want your tomato plant to reach a certain height—or maybe you’re aiming to set a Guinness World Record for longest vine. Either way, we’ve got you covered! Determinate varieties are exactly what their name suggests. Their characteristics are already determined. They’ll stop growing at a certain. Most of their fruit matures within a few months, appearing at the end of their branches. Determinate tomato plants are popular with folks who want most of their tomatoes at once, such as for canning or making sauce.

Perhaps you prefer to put your plant in the soil and let it grow without limit. Indeterminate varieties continue to grow and produce tomatoes all throughout the season. This is why they need extra-tall supports of at least 5 feet. If you don’t prune them, no harm done—just know that they could eventually take up a lot of space.

Homegrown vs. Supermarket

Of course, there’s the big question: Why grow your own tomatoes when you can drive down the road and purchase them at a supermarket? Fresh garden-to-table produce often provide more nutrients than the fruits and veggies at your local supermarket. Plus, supermarket produce can be picked green and grown in varieties that ship better but don’t necessarily taste better. That’s not to discount our friends at large retailers. If you need a tomato or two for that potluck dish due yesterday, their tomatoes will do fine! But, there is something so satisfying about biting into a plump, juicy, delicious tomato that you grew yourself.

Why do homegrown and farmers market tomatoes have more flavor? For more info on the difference between homegrown and supermarket tomatoes, click here.

Conclusion

So, which tomato plants are right for you? They all share at least one thing in common: deliciousness. Either will taste great on your sandwich or salad. With the right care, any of them will produce fruit sure to please you and those you serve. Come see us at Mitchell’s Nursery & Greenhouse in King, NC. Consider us your local tomato plant provider. We’ll be glad to show you our plants and help you decide which ones best suit your goals.

For more information about our tomato plants and other resources to meet your gardening and landscape needs, visit www.mitchellsnursery.com.

Traditional Irish Corned Beef and Cabbage

 

Ingredients

  • Corned Beef (baked)
  • 3 pounds corned beef (in the package)
  • 10 whole cloves
  • 1/4 cup hot sweet honey mustard
  • 2 tablespoons brown sugar
  • Mix the cloves, honey, and brown sugar. 
  • Place the corned beef into a baking dish and gently score the top with a knife. Pour the brown sugar mixture over the top.
  • Put into a 400 degree oven in a glass baking dish with a lid or cover with foil. Bake for 45 minutes.
  • Cabbage (sautéed)
  • Extra virgin olive oil and butter
  • 1 medium yellow onion, chopped
  • 1 cloves garlic, minced
  • 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
  • Salt
  • In a large frying pan add all of the ingredients, If your frying pan is not big enough to hold all of the cabbage simply add a little more as it cooks down.
  • Sauté until beginning to get golden. Remove from heat. 
  • In a large serving dish, add cabbage, then place your sliced corned beef on top and serve.