BfloGirlGarden: Proven Harvest Edibles from Proven Winners

Last year, as part of the Proven Winners trial program, I was able to sample three new edibles that the company was releasing in 2019 under the Proven Harvest banner. The plants were Amazel Basil, Berried Treasure Strawberries and Garden Gem Tomatoes, and overall, I was very impressed.

Amazel Basil

First off, what a beautiful plant! I grew this in a large (10” diameter) ceramic floral-decorated planter, and it looked great – it would make a great filler plant in a larger container recipe.

Second, Amazel Basil is a sterile plant, so it will continue to produce new growth even if it flowers, and a little bit of flowering shouldn’t affect the taste. It is also Downy Mildew resistant.

Finally, I’m going to have to try it again, because I didn’t get to use it as much as I would’ve liked to. It was my first time growing basil, so I felt like I spent too much time looking for recipes and not enough time making them!

Berried Treasure Strawberries

I was most excited about this, because I LOOOOOVE strawberries! These were great to eat picked right off the plant, which leads to my only complaint: the berries were on the small side. They were tasty, however, and as an ever-bearing plant, quite prolific.

This plant still looks good: in September, I transplanted this from a container into a section of my veggie garden that I had pulled some old strawberry plants from (June-bearers) – then I ordered another one, and after that I ordered a Berried Treasure Flower Pillow from PW (I believe that will be 4-5 more plants for the garden next fall).

Garden Gem Tomatoes

Garden Gem is a smaller, Roma-shaped tomato (a larger, round tomato – Garden Treasure – will also be available in 2019) that, even I will admit, had good flavor. In general, I’m not a fan of tomatoes – I’ll eat them sliced thin on pizza, diced in pasta or salad, or as a sauce, but I’m not a fan of their usual pulpy texture. These weren’t pulpy – they were meaty. I was impressed, so I ordered another one for this year, as well as a Garden Treasure to try out.

I planted this – as well as the basil and strawberry plants – in containers so I could keep a better eye on them, and was impressed with the haul (about two pounds).

If you are in the Buffalo area and are interested in the Proven Harvest collection, Badding Brothers Farm Market, located at 10820 Transit Rd. in East Amherst, will be hosting a Launch Party on Saturday and Sunday, May 18 and 19 from 10 a.m. to 4 p.m. each day, featuring demonstrations, taste tests, raffles and more.

all photos: PaulaThompsonFreelance

Food Nostalgia: Bread ‘n Butter Pickles

One of my most vivid childhood food memories is of my grandma’s (“Grammy”) bread ‘n butter pickles. The stuff in the jar is good, but there’s always something that makes homemade better (sorry, Vlasic).

I had often thought, especially after I started vegetable gardening, about asking my mom if she knew where the recipe was but 1) I kept forgetting and 2) I knew it would take a while to make them.

One day, I was sorting through the many food-related emails I’ve signed up for and found Homemade Microwave Pickles from Mr. Food – and they looked like bread ‘n butter pickles! I printed the recipe out, took it over to Mom’s and she went and found Grammy’s recipe. When we compared the two, we discovered most of the ingredients were the same (Grammy’s had a few flavor extras like peppers and garlic), but the microwave recipe had its benefits – 1) it was faster and 2) it had a smaller yield.

A couple days later I picked the perfect cucumber to test the recipe out.

I think Grammy would be proud J

the finished product

Microwave Bread ‘n Butter Pickles (adapted from Mr. Food):

• 1 large cucumber, thinly sliced
• 1/2 medium onion, thinly sliced
• 3/4 cup sugar
• 1/2 cup white vinegar
• 1/2 teaspoon mustard seed
• 1/4 teaspoon celery seed
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt

Combine all ingredients in a microwave safe bowl and mix well. Microwave uncovered for 5 minutes at 80-percent, stirring halfway through. Cool pickles before covering and chilling for at least two hours before serving.

photos: paulathompsonfreelance.com

Saucy: Oven-Roasted Cherry Tomato Sauce

‘tis the season…for loads and loads of cherry tomatoes!

I have this problem: you see, I enjoy growing things like tomatoes for my mom and dad to enjoy – the problem comes from the fact that they, too, grow tomatoes. That means I need to find 1) someone else to give them to, or 2) recipes to use them in.

Brooklyn Farm Girl posted this recipe recently and it sounded like the perfect excuse to use some cherry tomatoes – and enjoy the end result! Since I was testing it out, I cup the recipe in half – I also switched out jalapenos for green peppers from my garden, and the basil was also from my garden J The taste is a little smoky, and the texture is like marinara – I’m enjoying it as a dip for my toasted ravioli and mozzarella sticks!

Oven-roasted Cherry Tomato Sauce (adapted from Brooklyn Farm Girl)

• 2 cups cherry tomatoes
• 1/2 green pepper – seeded and diced
• 1 Tblsp. olive oil
• Dash of onion powder
• A few fresh basil leaves
• Dash of garlic salt
• Salt and pepper to taste 

Preheat oven to 425-degrees F. Spread tomatoes and peppers in single layer in baking dish, drizzle with olive oil and sprinkle with onion powder. Bake for 35 minutes, until tomatoes look wrinkled.

Let tomato mixture cool, then add to a food processor with basil, garlic salt and salt and pepper as desired. Blend until smooth.

Use immediately or store in airtight container for use in the next couple of days – also freezes well.

photos: paulathompsonfreelance.com

Planning the garden 2014: Vegetables

My veggie garden in early July 2013

2013 was the first year I had an “actual” vegetable garden – not a little piece of another garden where I stuffed a tomato plant and a couple rows of beans, but an actual designated space for planting tomatoes, peppers, cucumbers, squash and more. I bought a four-section “polywood” raised bed garden from Sam’s Club, and proceeded to have all kinds of fun.

This is Poquito - cute, huh?

What worked? My cherry tomato plant, “Sweet 100” from HiWay Gardens, went crazy – well over 400 little red beauties (I kept track when I harvested because I’m crazy that way). Did well on beans too (those were for Dad), and was surprised at how well I did with a cute little Zucchini called Poquito – and by the fact that I actually liked zucchini! (When mixed with chocolate chips or lemon in bread form, of course!)

What didn’t work? On-Deck corn, which was supposed to grow in containers and small spaces – didn’t work well for me in either. I also tried planting a second season of beans – that one I was a couple of weeks late on (another reason I write things down!).

What’s up for 2014? Poquito’s coming back, and I’ll probably stick with the same tomato and pepper plants from HiWay that I used last year. I’ve purchased cucumber, bean and lettuce seeds, and some new strawberry shoots (I think mine are about 10 years old!). I also bought a blueberry bush - this year’s experiment!

photos: paulathompsonfreelance.com.