Wednesday, November 12, 2014

FUN TIME AT THE SOUTH TEXAS BOTANICAL GARDENS



Hello Herbies!


I want to extend a great big thank you to Ruth Hoese, Pat Baugh and Lois Atwood for taking over the "Holiday Culinary Herbs" program that our group presented at the South Texas Botanical Gardens on last Saturday, November 8. Also I want to give a big thank you to Chef Kevin Argetsinger and his wife Tammy for his (from what I'm told) wonderful presentation "The Center of Herbs". The focus was about how we associate different types of food from different countries and how just a few herbs can change a dish into a completely different dish! . Also I want to thank Carol Krank with the South Texas Botanical Gardens for organizing and getting help from the Nueces County Master Gardeners. The recipes will be posted soon on our Rockport Herbies Blog. Everyone worked together and the program was very much enjoyed by all of those attendees. THANK YOU EVERYONE!


Also to let you know about the upcoming Brown Bag Luncheon on Container Gardening.

On Tuesday, November 18th, Carol Krank and DeAnna Baumgartner, Nueces Master Gardeners will present the program “Container Gardening: Plants and plant combinations for great container gardens for South Texas”. If you have a small area or just want to contain your plants in a specific area, come find out about Container Gardening.

The program will be presented from 12:00 (Noon) P.M. until 1:00 P.M. at the Texas A&M AgriLife Extension Service-Aransas County Office, 892 Airport Road, Rockport. Overflow parking is next door at the Transfer Station.

Enjoy this free program hosted by the Aransas/San Patricio Master Gardeners and Texas A&M AgriLife Extension Aransas County Office. For more information call 361- 790-0103.

I bought a really nice butternut squash at HEB and found this recipe that I'm fixing sometime this week.

Butternut Squash and Kale by The Pioneer Woman

Prep Time:


Cook Time:


Difficulty:
Easy

Servings:
8

Ingredients

  • 1/2 whole Butternut Squash; Peeled, Seeded And Cubed
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. 
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. 
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.  
Be sure to mark your calendar for our annual Christmas Holiday Luncheon which will be held at Ruth Hoese's house on December 10! More information will be forthcoming!
Happy Thanksgiving Everyone!
 
 
Linda
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