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Posts Tagged ‘Herbs’

Antique Rose Emporium: Annual Fall Festival of Roses

September 15th, 2011 by Pamela Murski

Roses

The Antique Rose Emporium (ARE)  hosts  its annual Fall Festival of Roses in November  with three days of free garden-related seminars presented by nationally and internationally known speakers and gardening tours.  The ranch is located just a short drive down a beautiful country road from this amazing nursery & garden center.

Antique Rose Emporium, with its 8 acres of landscaped grounds, is located at 10000 FM 50 in Independence, Texas. For more information about the annual Fall Festival of Roses, call 979-836-5548.

Spring Herbs at Brenham Texas B&B Ranch

March 15th, 2011 by Pamela Murski

Spring at our Ranch B&B in Brenham is just around the corner and after this crazy, wild winter we are planning on a bumper crop of spring herbs. Some of our favorites include Aussie Sweetie basil, African Blue basil, Lemon thyme, Italian parsley, Tuscan Blue rosemary, Rose Scented geranium and cilantro. The Antique Rose Emporium is one of our favorite places to shop for them. It is also a great place for inspiration and reflection. We look forward to blogging about some of our incredible recipes from our spring classes using those great herbs!

Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

October 30th, 2010 by Pamela Murski

Fava Skordalia  (Yellow Split Peas with Garlic)

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
 
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
EVOO
 
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil.  Reduce the heat to low & simmer, skimming often, for 5 minutes.  Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.  Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree.  Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste.  Add 2 cups or so of the puree and continue grinding to incorporate the garlic.  Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.  Taste and adjust the seasonings as necessary.  Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin.  Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve

Gardens Near Brenham Texas Bed and Breakfast

October 19th, 2010 by Pamela Murski

On a recent to trip to Blackwood, an educational land institute within a 30 minute beautiful drive from  BrenhamTexas, I was delighted to see the way that the land has been preserved through gardens and nature through sustainable practices.  A formerly neglected tract of land has been turned into a living learning environment at Blackwood, including the construction of an amazing straw bale home.   It inspires me with my gardens

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Fall Garden Herbs, Vegies, and More…

October 12th, 2010 by Pamela Murski

With dill as the herb of the year, it is a good idea to start planting it in the garden soon.  Be sure to plant lots of its wonderful familial relatives such as parsley, fennel, lovage, cilantro, and chervil. Now is also a good time to start planting other cool season plants such as kale, broccoli, cauliflower, kohlrabi, chard,  spinach, lettuce, collards, mustard, turnips, beets, and such. Stick some of these into your flower beds for interest. ‘Redbor’ and ‘Winterbor’ kales with their dark purple or soft green leaves look great with pansies, snapdragons, calendulas, dianthus, chartreuse lettuces,  parsley and cilantro – the bonus is 

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