March 30, 2020
The Lure of the Spring Vegetable Garden
Like many of you, we have been itching to get into our vegetable garden. Our raised beds have been calling to us! We already have transplanted a few plants and put in some early spring seeds. We hope that by the time these vegetables are ready to harvest, you will be dining with us at Buckhorn Inn!
Vegetable Transplants
We transplanted some Redarling brussels sprouts plants. The Burpee catalog http://www.burpee.com describes them as “marvels of flavor, serenely balancing bite and mild sweetness”. The purple-red buttons will appear in our menus steamed, broiled, or roasted.
Seeds in the Vegetable Garden
We sowed a lettuce blend this year. We will be growing six varieties of loose-leaf and crisphead lettuce: Lolla Rosa, Royal Oak Leaf, Black Seeded Simpson, Little Caesar, Matchless Butterhead, and Salad Bowl. These varieties are slower to bolt when the weather turns hot. The various colors and textures are sure to make beautiful salads for our dinner guests.
The Prizm Hybrid kale will offer a rich and sweet flavor for salads when young, then add a nutty flavor to soups when more mature.
Do you like okra? We do too! This year we planted organic Red Velvet okra, The 4-5′ tall plants will have red stems and will produce scarlet-red pods. We can’t wait to use these tender pods in soups and stews.
This year we are trying Pusa Rudhira Red carrots. This variety is very high in beta-carotene and lycopene. So it is nutritious as well as beautiful and delicious! This carrot was created to provide healthy and hardy vegetables for India’s subsistence farmers. http://www.rareseeds.com
Pole beans have been strong producers in our beds. This year we are growing green Kentucky Blues, yellow Monte Gustos, and purple heirloom Trionfo Violetto.
Our Oregon Sugar P0d II snow peas will become favorities. This variety stays compact, an important quality for raised bed gardening.
We planted a few hills of Country Gentleman sweet corn. This is a shoepeg type corn. Therefore the kernels will be in a zigzag pattern rather than in rows. This variety is touted to be one of the best heirloom sweet corns. We love sweet, milky, tender white corn!
Please let us know about your garden plans! We love to talk veggies.
May 7, 2018
Spring Salad Days at Buckhorn Inn
The beautiful salad greens we have been growing in the Buckhorn Inn gardens have made us love our dinner salads even more! This spring we have been harvesting and serving a sweet mesclun mix from Burpee Seed Company http://www.burpee.com. The mix includes Beet Bull’s Blood, Spinach Bloomsdale, Black Seeded Simpson lettuce, Red Salad Bowl lettuce, and Mustard Tendergreen.
Soon we will be harvesting our Heatwave mix which includes a blend of crisphead, romaine, and looseleaf types that mature a bit later than the spring mix.
Caesar’s Salad Dressing
Guests love our Caesar salad. It was first made by restaurateur Caesar Cardini in Tijuana. In 1924 a rush of diners depleted his ingredient supply. He made do with what he had and added his own flair by making it tableside. Our version of the tangy dressing omits the raw egg. We recommend you serve it at room temperature on romaine with crisp croutons.
3 Anchovies
1 T Worcestershire sauce
1 T Chopped garlic
1 T Dijon mustard
1/3 C Mayonnaise
1 t Pepper
1 t Salt
1/2 C Lemon juice
1 1/2 C Olive oil
1/2 C Shredded Parmesan cheese
Combine the first 8 ingredients in a food processor. Slowly add the olive oil, processing until creamy. Stir in the parmesan cheese. Makes about 2 1/2 cups.
Lemon Basil Vinaigrette
This is one of Chef Bob’s most popular dressings. We especially like it over a bed of tender spring greens with grilled asparagus and tomatoes.
1/4 C Diced onions
1 T Minced garlic
1 t Dijon Mustard
1/2 C Fresh basil leaves
1 t Salt
1/2 t Pepper
1 T Sugar
1/4 C Mayonnaise
1/2 C Lemon juice
1 1/2 C Combined olive and canola oils
Combine in a food processor, adding the oil slowly at the last. Chill. Makes about 2 cups. We love using the fresh basil from our Buckhorn Inn herb garden for this recipe and many others. When making a basil-based dish, such as a pesto, blanching the basil will help it retain that sunny green color.
We hope you enjoy many salad days ahead!
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