Excerpt from the Market Newsletter originally published on 19 Oct., 2011. View the full newsletter for all the photos and links.
In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here’s a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven’t already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year’s garden, including crop rotation.
• Feb.: Don’t be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it’s warm enough.
In the kitchen
The cold weather is here, so I guess it’s time to talk about nice hearty soups again.
Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana’s spice caravan / Adriana & Rochelle Zabarkes.
Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Crock Pot Barley Soup
1 lb. stew beef in 1/2″ cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.