May 22, 2015
Concord Pioneer • www.concordpioneer.com
Add garden luster with Moonshine Yarrow Moonshine Yarrow has been a favorite perennial of Clayton garden lovers for many years. This classic perennial is tried and true. Moonshine Yarrow has all the attributes that one desires when gardening and landscaping in our Clayton climate. Moonshine yarrow has aromatic, fern-like silvery-gray foliage. The foliage of this yarrow alone is intriguing. The silvery-gray color adds a pop to a landscape area, especially when surrounded by black micro bark, which provides instant contrast. Once spring begins to warm, Moonshine Yarrow’s growth surges. Foliage begins to expand, forming clumps that allow Moonshine’s flower
stalks to form. These stalks can reach anywhere from 18 to 24 inches tall. Above the stems, tiny bright lemon-yellow flowers line flat flower clusters. These flat shaped flowers are very appealing to both bees and butterflies. Moonshine Yarrow is relatively carefree to grow. It thrives in full, hot sun and is very drought tolerant. Spent flowers will need to be deadheaded, and the entire plant should have a severe pruning in the early summer to promote another glorious wave of flowers. This perennial is deer resistant and makes a great cut flower. Unlike other yarrow, Moonshine has sterile flowers, therefore you don’t have to worry about this perennial running crazily throughout the garden. Moonshine Yarrow is an
Fresh herbs make your summer recipes dashing DEBRA MORRIS Pacific Coast Farmers’ Market
Fresh herbs are fantastic this time of year. The fragrance and the taste will make your recipes sing with flavor. From the basics — parsley, basil, thyme, cilantro and rosemary, to the exotic — Asian chives, lemongrass, and chili leaves — you’ll find a wide selection of interesting herbs at the farmers’ market. The farmers who grow these fresh herbs will be glad to share with you their many culinary uses. You can also pick up the “Cooking with Herbs” brochure at the market information booth or visit our website and read about herbs. Cooking with fresh herbs enhances the flavors of any food. There are many varieties of fresh herbs available for the home cook to experiment with, adding flavor without adding fat, salt or calories to the recipes. Herbs fall into two categories: the “fine” herbs, such as basil, chervil, rosemary and thyme, and the “robust” herbs like mint, savory, dill and sage. Generally, all herbs should be added toward the end of cooking. After cooking too long, they give a bitter taste to the food. Here are some “herb facts”: • Herb flavors are best when picked fresh. • Some fresh herbs will keep up to two weeks when refrigerated and sealed in small plastic bags. • Refrigerate basil and dill with
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NICOLE HACKETT
CLASSIC PESTO SAUCE This should be in everyone’s recipe repertoire. Pesto is very easy and ideal for pasta, grilled sourdough bread or roasted summer squash. 4 cups fresh basil leaves (rinsed, patted dry) 1/4 cup pine nuts 2 cloves garlic (crushed) 3/4 cup olive oil 1/2 cup Parmesan cheese Salt and pepper (to taste) 1 lb. cooked pasta Place the basil, nuts, and garlic in a blender or food processor and blend or process until the leaves are chopped. Add the oil and blend or process until smooth. You may need to stop the machine, scrape the sides with a spatula, then blend or
process again. Add the cheese, salt and pepper. Scoop the pesto into a large serving bowl and add 1 pound cooked and drained pasta; toss well. This sauce freezes well. HERBED DIPPING OIL This is a good condiment to have around the kitchen as well. Use as a dipping oil for sourdough bread or as an herb salad dressing with the addition of balsamic vinegar. 1 cup olive oil 1 Tbsp. balsamic vinegar (optional) 1 Tbsp. each basil, oregano, parsley (chopped) 1/2 tsp. salt Dash red pepper flakes (optional) 1 tsp. pepper Mix all the ingredients together and let sit to allow the flavors to meld for at least two to three hours before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices. Makes 1 cup.
Schaefer’s PAINTING
GARDEN GIRL approved perennial by the Contra Costa Water Department for water-wise plant installations. For those craving summer color in their lawn replacement project, Moonshine Yarrow may just the perennial to consider. It is easy to find companion plants to accent Moonshine Yarrow. Salvia Hot Lips and Moonshine Yarrow planted together make a stunning spring-through-summer display. Add some dark purple from Penstomen Midnight, or Lavender Hidcote to cool down the display. Evergreen companion plants to consider with the Moonshine Yarrow would be Rhaplioepsis Rubrum Compacta and Grevillea low form. Moonshine Yarrow isn’t picky about how it’s installed. Make sure your hole is double the width of the container that the plant purchased in, add a handful of planting mix to the hole, loosen roots of the plant before placing in the hole and cover with more planting mix. You will have to water to establish. Please keep in mind that drought tolerant plants are tolerant of drought after they are established. Nicole Hackett is the Garden Girl at R&M Pool, Patio, Gifts and Garden. Contact her with questions or comments at Gardengirl@claytonpioneer.com
stem or roots in water, covered. · • Wash when you’re ready to use. Keep at room temperature until the leaves dry. • When using herbs for the first time, use small amounts. Add more if necessary.
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