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the sunday project

CALGARY’S TOP STEAKHOUSE FOR 2016 & 2017

with Ellen Kelly

PLANTING YOUR GARDEN POTS

MODERN

Nasturtiums make a terrific showing in mixed pots of herbs, vegetables and flowers. Both the flowers and leaves are edible and add a spicy peppery note to tossed salads. The flowers are brightly coloured, usually red, yellow and orange. The leaves are bright green or, in this case, variegated.

STEAK

You can use just about anything as a planter. Having fun is the main thing. Just make sure there is drainage, especially if you plan to leave them out in the rain. Pots can easily become waterlogged. Putting together an assortment of different vegetables, herbs and flowers makes an interesting planter. Planters can then be grouped with other pots or containers to create a lovely corner or display. Before planting in your planters, arrange your new plants in their original pots to get a look at space and composition. You can buy ready-mixed potting soil, or you can enhance your own compost with natural fertilizer, blood and bone meal, and more, depending on the needs of your plants. But don't fuss too much – again, having fun is the key.

100% RANCH SPECIFIC ALBERTA BEEF

If a plant is root-bound, massage the roots gently to loosen them before planting to give it a head start. It won't have to work so hard to get established. When your plants are newly potted and ready for watering, water your containers thoroughly, until water runs out of the drainage holes in the bottom. Water when the top couple of inches of soil feels dry when you poke a finger in. Keep the young plants well watered during the first few weeks until they are well established.

DRY AGED, WET AGED GRAIN FED, GRASS FED & BRANT LAKE WAGYU

365 DAYS A YEAR RESERVATIONS PLEASE CALL 403.670.6873

107 - 10A STREET NW | WWW.MODERNSTEAK.CA @ModernSteakCA

ModernSteakCA

ModernSteakCA

Le Creuset's Oyster:

Parsley Pesto

savourfinefoods.com

Arouse your passion for cooking!

1. Nasturtiums have edible flowers and leaves.

1331 - 9th Ave SE 403.532.8222

22

CITYPALATE.ca MAY JUNE 2017

Pesto is a good way to use an abundance of basil, parsley and cilantro. A fave is parsley pesto with walnuts. Put 1 c. lightly toasted walnuts, 3 c. parsley, 1/2 c. chives, 1/2 c. grated parmesan, 3-4 roughly chopped garlic cloves, 1 T. lemon juice and 1 t. lemon zest into a food processor and pulse to combine. Add 3/4 c. good olive oil in a stream while the machine is running. Season with salt and freshly ground pepper.

Compound Butter with Nasturtium Flowers Nasturtiums make a tasty and colourful compound butter. In a food processor, blend 1 lb. room-temp. butter with the juice and zest of 1 lemon, a healthy dash of Worcestershire sauce, a dash of Tabasco, salt and freshly ground black pepper. Add 25-30 nasturtium blossoms and pulse until the flowers are chopped fine, but still colourful. Roll into a log in plastic wrap and chill. Cut coin-size rounds to place on top of grilled fish before serving. Delicious!

City Palate May June 2017  

The Flavour of Calgary's Food Scene - The Wine & Beer Issue

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