Garden Variety

BY CLAUDIA WATSON

N.C. Cooperative Extension Service

Master Gardener Volunteer

The humdrum, short-lived, perfume-free bouquet of a dozen red roses has had its day. Instead, branch out and offer your nearest and dearest a sweetheart of a plant that'll brighten a shady garden with the oldfashioned bleeding heart.

Bleeding hearts, formerly known as Dicentra spectabilis, were reclassified as Lamprocapnos spectabilis in 1997. Originally from Asia, the plant reseeds but is not considered invasive in the U.S. because of its brief bloom time and tendency to grow slowly in a contained area.

Most bleeding hearts form a loose bushy clump up to three feet tall and wide. However, a species native to eastern North America, Dicentra eximia, grows only about a foot tall and has more finely divided leaves and smaller flowers.

The plant is effortless to grow if you mimic its native woodland environment. In the Sandhills, bleeding hearts prefer morning sun and afternoon shade. For optimum bloom, plant in humus-rich, moist soil. It's not particular about soil pH, but soil too alkaline can cause premature yellowing of the foliage.

When planting in the spring, spread a 2- to 3-inch layer of organic matter over the existing soil. Work it in to improve aeration and moisture retention, and create loose soil that will allow the roots to grow. It prefers welldrained soil, so don't let the roots get soggy and rot.

Bleeding hearts begin to bloom here in the spring and often remain full for weeks. They are tolerant of high humidity, but once the intense heat of the Sandhills summer hits in July, the foliage will begin to yellow and wither. Cutting back the plants hard after flowering may delay senescence and perhaps promote another flush of flowers. When the stems die back, they can be cut and discarded. Overwinter the root ball with a light mulching.

Something old is new again.

• Colorful cultivars include 'Alba' with white flowers and 'Gold Heart' with lime green leaves and pink flowers. But, be still my heart, there's also

Dicentra spectabilis 'Hordival' with its deep ruby red heart-shaped flowers. • Pair companion plants to conceal the gap when the bleeding heart's love fades—hellebores, heuchera, astilbe, ferns or annuals will do well. • In the language of flowers, a bleeding heart symbolizes passionate love and romance. SP

/NCMGMooreCnty

At the Table

By ROBERT NASON

Carrots can be traced back 5,000 years and were first cultivated in Afghanistan. Originally grown as medicine (the Romans believed the carrot to be an aphrodisiac), there are two varieties: domestic and wild. Carrots come in more than 100 edible species and are the most widely used root vegetable for cooking. Highly nutritious, carrots are a wonderful source of beta carotene, fiber, vitamin K, potassium and antioxidants. They’re also considered a weight-loss food as they’re naturally low in calories and are packed with nutrients. Incredibly versatile, carrots can be cooked in a variety of ways.

> Prior to the 17th century, edible carrots were black, white, red and purple. Today’s ubiquitous orange color was created in the Netherlands by selective breeding to honor the House of Orange, the Dutch royal family.

> One teaspoon can hold 2,000 carrot seeds.

> The urban legend that eating large quantities of carrots helps us to see in the dark was developed by the British in World War II. British gunners were shooting down German planes at night and to hide the success of its new radar technologies, the Royal Air Force circulated a story about their pilots’ high level of carrot consumption.

> California is the largest producer of carrots in the United States, accounting

for 85 percent grown domestically. The state dedicates more than 70,000 acres to growing carrots each year.

> Carrots didn’t become popular in the U.S. until after World War I, when soldiers came back from Europe where they had eaten them constantly.

At the Table

2 cups chopped pecans (1 cup for cake, 1 cup for garnish), optional 1 1/2 cups packed light or dark brown sugar 1/2 cup granulated sugar 1 cup vegetable oil or canola oil 4 large eggs 3/4 cup smooth unsweetened applesauce 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour (spoon & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots (about 4 large)

Cream Cheese Frosting 16 ounces full-fat block cream cheese, softened to room temperature 1/2 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 1 1/2 teaspoons pure vanilla extract Pinch of salt, to taste

1. Cake: Preheat oven to 300F. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes. 2. Turn the oven up to 350F. Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.) 4. Pour/spoon the batter evenly into the cake pans.

If using three cake pans, bake for 20-24 minutes.

If using two cake pans, bake for 30-35 minutes.

Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. 5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny. 6. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting. 7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

3/4 cup store-bought papaya purée 3/4 cup carrot juice (freshly made or store-bought) 1 1/2 ounces fresh lime juice 1 1/2 ounces fresh orange juice 1/2 teaspoon kosher salt, plus more for rims 1/2 teaspoon ground guajillo chile 1/2 teaspoon ground chipotle chile For Bloody Maria Kosher salt, for rims 1 1/4 cups (10.5 ounces) blanco tequila 3 ounces fresh lime juice, plus lime wedges or slices for serving Ice cubes, for serving

1. Using a long wooden spoon, stir together the papaya purée, carrot juice, lime juice, orange juice, lime juice, salt, guajillo chile, and chipotle chile in a tall pitcher. Sangrita can be stored in the refrigerator for up to three days. 2. To serve each Bloody Maria, rub a lime wedge along the rim of a chilled highball glass. Invert the glass over a small plate covered with salt and turn a couple times to coat the rim. Add 2 ounces

Sangrita, 1 1/2 ounces of tequila, and ½ ounce lime juice to glass; add ice and stir gently to combine.

Garnish with a lime wedge or slice before serving.

2 pounds carrots washed, peeled and cut if large 2 tablespoons olive oil 1 teaspoon kosher salt ¼ teaspoon freshly cracked black pepper, plus additional to taste Chopped parsley, for garnish

1. Preheat oven to 425F. 2. Toss carrots with oil and seasoning. 3. Arrange carrots in a single layer on baking sheet. 4. Bake 18-20 minutes for baby or garden carrots, 2530 minutes for larger store bought carrots. Ensure carrots are tender when pierced with a fork. 5. Serve warm, garnished with parsley.

1 3 1/2–4-lb. chicken Kosher salt 1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced 1 1/2 pound carrots, scrubbed, cut in half 8 small shallots, peeled 1, 2-inch piece ginger, unpeeled, thinly sliced 2 tablespoons unsalted butter 1 tablespoon honey 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes ¼ cup fresh lime juice

1. Preheat oven to 250°. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days. 2. Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°, about 2 hours. Uncover and let rest 30 minutes. 3. Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6–8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt. 4. Increase oven temperature to 450°. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10–14 minutes. 5. Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10–12 minutes.

Keep warm over low heat until chicken is done. 6. Serve chicken on top of vegetables with dressing drizzled over.