Homegrown dill is delicious, easy to grow and easy to harvest. We’ll show you how! One thing to remember – you want to harvest almost mature dill seeds, not the green ones or the completely dry ones. The green ones won’t have the flavor you are looking for and the dry ones will have already dropped most of their seeds, giving you much less seed than you bargained for!
First you need a few simple tools:
Next, you might want to consider some accessories! Puppies make the job much more fun!
Seriously, though, harvesting the dill seeds couldn’t be much simpler, even with puppy assistance. What you are looking for is almost-dry seeds like this:
This is what the green or immature seeds look like, along with some very welcome Ladybugs!
Simply snip off the almost-mature seed stalk,
and drop it into the box you’ve brought. Some of the more mature and dried seeds are on the bottom, having fallen off when the seed head or umbel hit the bottom of the box.
This is what the seeds and one of the smaller umbels look like:
Once you’ve collected all of the dill seed, store the box in a room where it can finish drying for a couple of weeks. Then bounce the seed heads on the bottom of the box a few times to get the rest of the seeds to drop, empty the box into a storage container and you have dill seed for the winter and next year!
As a seed company we get a lot of plant related questions over the course of the year. Many of these questions are from customers looking for varieties that do not normally grow from seed. To help you understand more about the different type of plants and how they reproduce, we want to give you a quick botany lesson.
Corms, bulbs, rhizomes, tubers, and tuberous roots are the primary food storage organs for the plants which grow from them, as well as the reproductive parts which can be divided or separated.
Here are a few examples-
Bulbs – Amaryllis, Iris, Tulip, Garlic
Corms – Crocus, Gladiolus
Tubers and Tuberous Roots – Cyclamen, Dahlia, Potatoes, Yams, Horseradish
Rhizomes – Canna, Mint, Rhubarb, Hops
Many of these examples are propagated or reproduced by dividing and/or cuttings. This requires the actual shipment of plant material, not seeds. Many varieties will produce seed but are usually grown by dividing or cuttings because it is faster and easier. Garlic can and will produce seed but is a very tedious process. Rosemary and Lavender will also grow from seed but are usually propagated by cuttings for quicker results. Potatoes are always propagated by planting whole or cut tubers, “the eyes” of the potato. They can and will produce potato seed balls but almost never grow true to type. The one famous exception is that of Luther Burbank, where he collected a potato seed ball, planted the seeds and got lucky with a viable new variety of potato, known today as the Burbank or Russet potato.
When you think about fruit trees and grape vines, they are hardly ever started from seed. Many varieties, like the apple, just don’t grow true to form from seed. If you planted all of the seeds from an apple, you would get as many different varieties of new apples as there were seeds that germinated! Thus the fine art of grafting was developed.
Asexual reproduction is the propagation of a plant by cuttings, division, layers, grafts or other vegetative means, rather than by seeds. This process is used to produce plants that will be identical to their parent. This is different than a Biennial plant that takes two growing seasons to complete its life cycle. They bloom and produce seeds in the second season of growth. Almost all Brassicas fall into this category like cabbage, kale, broccoli, cauliflower as well as onions.
So, if you are looking for a specific plant and can’t seem to find seed anywhere for it, than it probably falls into the category of asexual reproduction. To learn more about how and why asexual reproduction is used and the importance of planting breeding over the ages, study many of the early plant breeders.
To learn more about the botany of seeds and plant reproduction we highly recommend Seed to Seed by Suzanne Ashworth. This book will walk you thru each botanical classification and how and if seed is produced, as well as regional planting tips, what needs each species and variety has for vegetable and seed production, germination details and a whole lot more.
https://underwoodgardens.com/wp-content/uploads/2013/08/Elephant-Garlic.jpg300300Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2013-08-11 17:10:372024-04-30 17:34:01Where Does That Plant Come From? Botany 101
With the garden in full production at this time of year, there is usually an over-abundance of fresh vegetables, especially tomatoes, basil and parsley. Of course, the first thought is a pasta sauce, but after the first few gallons have been made the magic fades a bit.
What else is there to create that is reasonably quick and stunningly delicious? With that we bring you a trio of antipasto recipes. These are perfect for light grazing through an evening with friends, or for just the two of you on the back deck watching a summer evening fade into twilight.
We will start with the simplest one first. It has been called a caponata spread, but is closer to a tapenade. This has been one of our go-to recipes for more than a decade, and came from a local wood-fired restaurant that has long since closed its doors. This is simple and quick to make and keeps well.
All of them are addictive, so double the amount you make for friends and you might have some left to enjoy the next day!
Zuma’s Caponata Spread
We will often use this as a base or starting point and substitute what is fresh at the moment. Adding green Spanish olives adds a nice flavor, as does adding one anchovy to move it more into the tapenade category. If we are pressed for time, we omit the onion and substitute 1/4 cup fresh garlic for the roasted.
Crush garlic and anchovy filet with a mortar and pestle, then mix in capers, olives, and parsley.
Stir in olive oil, add lemon juice, and combine well with a fork.
Alternatively, add garlic and anchovy to food processor and pulse till blended, then add in capers, olives and parsley. Pulse to chop well while drizzling in olive oil, then add lemon juice and mix well.
Serves 4 – 6 as appetizers, 2 – 3 as antipasto
Sicilian Caponata
This is an adaptation of one of the oldest, most widely travelled recipes from the Mediterranean region, with several cultures contributing to the flavors and preparation. If you use fresh-from-the-garden eggplant you might not need to do the salting step, as this is used to remove bitterness.
3 ripe medium tomatoes (about 1 lb.), cored, peeled, and coarsely chopped
2 ribs celery, thinly sliced
1â„4 cup red wine vinegar
2 tbsp. sugar
2 tbsp. tomato paste
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers, rinsed
12 pitted green olives coarsely chopped
1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste
Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels.
Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.
Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14–15 minutes.
Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes.
Add vinegar, sugar, and tomato paste; cook until thickened, 3–4 minutes.
Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot.
Transfer to a plate; let cool slightly. Top with basil and parsley.
The Slow Food Southwest regional meeting was held in Chino Valley, AZ on June 8 and 9, 2013 with members from several Slow Food chapters including Phoenix, Prescott, Santa Fe, Southern Arizona and the Navajo Churro Lamb Presidia. In addition, Slow Food USA was present with Richard McCarthy, Executive Director and Aimee Thunberg, Associate Director of Communications.
The meeting was held at the Prescott chapter leader’s house, Molly Beverly. Regional and seasonal dishes were prepared and brought to the meeting, or cooked at the event. Several fermented salsas were offered as starters, with a wide range of dishes for the dinner and next day’s Sunday brunch.
Richard McCarthy, the new Executive Director for Slow Food USA opened the meeting with a thoughtful and honest overview of Slow Food’s successes and challenges that have come from its growth in the past several years. He then turned to look at the future and what he and the board have for the vision of Slow Food in the United States. There are some great things that are set to appear on the horizon in the next few months!
After the meeting finished, dinner was prepared by the Prescott chapter while everyone enjoyed getting to know each other. New friendships and partnerships were formed over some incredibly tasty food, along with a lot of laughter and joking. At our table the two Navajo representatives demonstrated that they have a seriously funny side to them that is both creative and has stamina as we were hooting and hollering for well over an hour! Several people from the other table came over to see what all the noise was about, and wound up staying to enjoy the good times.
The next morning started with an indescribably delicious Sunday brunch, after which we finished up the meeting. A lot of networking happened both days, with a result that the Southwest chapters are looking forward to working much more closely together to share and spread the word of how wonderful Slow Food is.
Enjoy the video and overview of the Southwest Regional meeting!
Poppy flowers are a beautiful addition to any garden with an amazing benefit – the seeds are edible!
The book “The Culture of Vegetables and Flowers from Seeds and Roots” by Suttons and Sons printed in 1910 had this to say about the poppy-
“The recent developments of this flower have brought it into great and deserved popularity, and it may be safely affirmed that no other subject in our gardens affords a more imposing display of brilliant colouring during the blooming period. All the varieties are eminently adapted for enlivening shrubbery borders and the sides of carriage-drives. Large clumps of some of the bolder colours should be sown in spots that are visible from a distance, and they will present glowing masses of flowers.”
What a beautiful description for a flower that has been cultivated for a long time. Here are a few gardening tips for the poppy:
When selecting the perfect spot, remember that they love bright sunlight for most of the day. If you live in a hot climate, pick a spot that will be at least partially shaded during the heat of the afternoon.
A well-drained spot is needed, as the poppy’s roots will rot in waterlogged soil, especially during the winter months.
Enjoy poppies where you plant them, they do not make good cut flowers.
Wood chip mulch around the base will help reduce weeds as well as help keep needed moisture at the roots.
Deadhead, or remove the individual flowers as the blooms fade and wilt. Removing the spent blooms encourages the plant to keep blooming throughout the summer.
When the flowers have died down for the season, cut back the foliage to the ground. This will produce a second showing of attractive summer leaves.
Many people associate poppy seeds with the familiar and wonderful array of Eastern European baked goods, from poppy seed pie or the poppy seed filling in the Purim holiday classic Hamantaschen. The Czech Republic is one of Europe’s largest producers of poppy seeds. When you harvest your seed pods from your garden you can make your own savory dishes featuring the poppy seeds.
Here is a perennial favorite that is easy to make and tastes so much better made at home, Poppy Seed Dressing!
https://underwoodgardens.com/wp-content/uploads/2013/06/Blue-Seed-Opium-Poppy.jpg300300Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2013-06-20 14:54:082024-04-30 17:34:01The Poppy and Its Seeds
Chard will always be there for you. Like a reliable friend, it is one of the greatest, and often least appreciated, of all the gifts from your local farmer (or garden).
Chard’s long, thick stalks have wide, glossy green leaves that may be smooth or curly, depending on the variety. The stalk comes in many colors, from white to green to brilliant red, yellow, and pink. At many farmers markets you’ll see the flashy Ruby Red and Bright Lights varieties. They are glamorous and hard to resist, but the old-fashioned varieties with white stems and green leaves are even tastier.
Not only is chard giving, it’s forgiving too. It’s much more heat-resistant than spinach, grows well under most weather and soil conditions, and is disease resistant and bug resistant too. After harvesting, the inner leaves come back quickly, so you’ll see chard at farmers markets from early June clear through Thanksgiving. Because it’s always there, you might take it for granted, but, as with a good friend, you shouldn’t.
Chard is as close to perfect as a vegetable can get–a low-calorie, high-nutrition green with a mildly sweet, clean taste. It’s also a fast food. Tender young chard leaves can be eaten raw, adding a beet-like flavor to salads and sandwiches. Larger stalks and leaves can be blanched in boiling water, or sauteed up in a matter of minutes, quick and easy. Then toss the cooked chard into pasta with olive oil and garlic, add to omelets and frittatas, or use instead of spinach in your favorite recipe.
Chard stalks and leaves are delicious, and there is no reason to discard the stems as many American recipes instruct. French or Italian recipes, on the other hand, often tell you to use just the stems and reserve the leaves for another purpose. That “other purpose” was revealed by the great food writer Richard Olney who wrote in Simple French Food (1977) that “the green leafy parts . . . are usually fed to the rabbits and the ducks.” I’m sure they make a fine treat for rabbits and ducks, but I recommend the obvious – eat the stems, leaves, and all!
2 pounds Swiss chard (2 or 3 bunches), rinsed and coarsely chopped
4 cloves garlic
Sea salt and hot red pepper flakes
4 tablespoons olive oil, or 2 Tb butter and 2 Tb olive oil
fresh ground pepper
Place the chard in a large stockpot with plenty of water still clinging to it and set on medium-high heat. When it begins to sizzle, stir and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green, about 10 minutes.
Remove from heat.
Heat 2 tablespoons of oil in a skillet over medium-low heat. Add the garlic and cook until golden, about 5 minutes.
Add the chard to the skillet after squeezing out some of the liquid. Cook, stirring, until the chard has wilted and the garlic is cooked, about 10 minutes. Season to taste with salt and pepper.
Transfer to a warmed platter and drizzle with the remaining olive oil or dot with butter and serve.
Serves 4 as a main course.
The best way to enjoy healthy, seasonal produce is to buy it from your local farmer or grow it yourself. To locate the nearest farmers’ market or farm CSA near you, go to “Local Harvest” online.
Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture.
https://underwoodgardens.com/wp-content/uploads/2013/06/swiss-chard-italian-style.jpg450450Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2013-06-20 13:58:392024-04-30 17:34:01Chard Of Many Colors
Harvesting Dill
Homegrown dill is delicious, easy to grow and easy to harvest. We’ll show you how! One thing to remember – you want to harvest almost mature dill seeds, not the green ones or the completely dry ones. The green ones won’t have the flavor you are looking for and the dry ones will have already dropped most of their seeds, giving you much less seed than you bargained for!
Next, you might want to consider some accessories! Puppies make the job much more fun!
Seriously, though, harvesting the dill seeds couldn’t be much simpler, even with puppy assistance. What you are looking for is almost-dry seeds like this:
Simply snip off the almost-mature seed stalk,
and drop it into the box you’ve brought. Some of the more mature and dried seeds are on the bottom, having fallen off when the seed head or umbel hit the bottom of the box.
This is what the seeds and one of the smaller umbels look like:
Once you’ve collected all of the dill seed, store the box in a room where it can finish drying for a couple of weeks. Then bounce the seed heads on the bottom of the box a few times to get the rest of the seeds to drop, empty the box into a storage container and you have dill seed for the winter and next year!
Where Does That Plant Come From? Botany 101
As a seed company we get a lot of plant related questions over the course of the year. Many of these questions are from customers looking for varieties that do not normally grow from seed. To help you understand more about the different type of plants and how they reproduce, we want to give you a quick botany lesson.
Corms, bulbs, rhizomes, tubers, and tuberous roots are the primary food storage organs for the plants which grow from them, as well as the reproductive parts which can be divided or separated.
Here are a few examples-
Bulbs – Amaryllis, Iris, Tulip, Garlic
Corms – Crocus, Gladiolus
Tubers and Tuberous Roots – Cyclamen, Dahlia, Potatoes, Yams, Horseradish
Rhizomes – Canna, Mint, Rhubarb, Hops
Many of these examples are propagated or reproduced by dividing and/or cuttings. This requires the actual shipment of plant material, not seeds. Many varieties will produce seed but are usually grown by dividing or cuttings because it is faster and easier. Garlic can and will produce seed but is a very tedious process. Rosemary and Lavender will also grow from seed but are usually propagated by cuttings for quicker results. Potatoes are always propagated by planting whole or cut tubers, “the eyes” of the potato. They can and will produce potato seed balls but almost never grow true to type. The one famous exception is that of Luther Burbank, where he collected a potato seed ball, planted the seeds and got lucky with a viable new variety of potato, known today as the Burbank or Russet potato.
When you think about fruit trees and grape vines, they are hardly ever started from seed. Many varieties, like the apple, just don’t grow true to form from seed. If you planted all of the seeds from an apple, you would get as many different varieties of new apples as there were seeds that germinated! Thus the fine art of grafting was developed.
Asexual reproduction is the propagation of a plant by cuttings, division, layers, grafts or other vegetative means, rather than by seeds. This process is used to produce plants that will be identical to their parent. This is different than a Biennial plant that takes two growing seasons to complete its life cycle. They bloom and produce seeds in the second season of growth. Almost all Brassicas fall into this category like cabbage, kale, broccoli, cauliflower as well as onions.
So, if you are looking for a specific plant and can’t seem to find seed anywhere for it, than it probably falls into the category of asexual reproduction. To learn more about how and why asexual reproduction is used and the importance of planting breeding over the ages, study many of the early plant breeders.
To learn more about the botany of seeds and plant reproduction we highly recommend Seed to Seed by Suzanne Ashworth. This book will walk you thru each botanical classification and how and if seed is produced, as well as regional planting tips, what needs each species and variety has for vegetable and seed production, germination details and a whole lot more.
Fresh Garden Antipasto Trio
With the garden in full production at this time of year, there is usually an over-abundance of fresh vegetables, especially tomatoes, basil and parsley. Of course, the first thought is a pasta sauce, but after the first few gallons have been made the magic fades a bit.
What else is there to create that is reasonably quick and stunningly delicious? With that we bring you a trio of antipasto recipes. These are perfect for light grazing through an evening with friends, or for just the two of you on the back deck watching a summer evening fade into twilight.
We will start with the simplest one first. It has been called a caponata spread, but is closer to a tapenade. This has been one of our go-to recipes for more than a decade, and came from a local wood-fired restaurant that has long since closed its doors. This is simple and quick to make and keeps well.
All of them are addictive, so double the amount you make for friends and you might have some left to enjoy the next day!
Zuma’s Caponata Spread
We will often use this as a base or starting point and substitute what is fresh at the moment. Adding green Spanish olives adds a nice flavor, as does adding one anchovy to move it more into the tapenade category. If we are pressed for time, we omit the onion and substitute 1/4 cup fresh garlic for the roasted.
Serves 4 – 6 as appetizers, 2 – 3 as antipasto
Classic Tapanade from Saveur Magazine
Serves 4 – 6 as appetizers, 2 – 3 as antipasto
Sicilian Caponata
This is an adaptation of one of the oldest, most widely travelled recipes from the Mediterranean region, with several cultures contributing to the flavors and preparation. If you use fresh-from-the-garden eggplant you might not need to do the salting step, as this is used to remove bitterness.
Serves 4 – 6 as appetizers, 2 – 3 as antipasto
Slow Food Southwest Regional Meeting
The Slow Food Southwest regional meeting was held in Chino Valley, AZ on June 8 and 9, 2013 with members from several Slow Food chapters including Phoenix, Prescott, Santa Fe, Southern Arizona and the Navajo Churro Lamb Presidia. In addition, Slow Food USA was present with Richard McCarthy, Executive Director and Aimee Thunberg, Associate Director of Communications.
The meeting was held at the Prescott chapter leader’s house, Molly Beverly. Regional and seasonal dishes were prepared and brought to the meeting, or cooked at the event. Several fermented salsas were offered as starters, with a wide range of dishes for the dinner and next day’s Sunday brunch.
Richard McCarthy, the new Executive Director for Slow Food USA opened the meeting with a thoughtful and honest overview of Slow Food’s successes and challenges that have come from its growth in the past several years. He then turned to look at the future and what he and the board have for the vision of Slow Food in the United States. There are some great things that are set to appear on the horizon in the next few months!
After the meeting finished, dinner was prepared by the Prescott chapter while everyone enjoyed getting to know each other. New friendships and partnerships were formed over some incredibly tasty food, along with a lot of laughter and joking. At our table the two Navajo representatives demonstrated that they have a seriously funny side to them that is both creative and has stamina as we were hooting and hollering for well over an hour! Several people from the other table came over to see what all the noise was about, and wound up staying to enjoy the good times.
The next morning started with an indescribably delicious Sunday brunch, after which we finished up the meeting. A lot of networking happened both days, with a result that the Southwest chapters are looking forward to working much more closely together to share and spread the word of how wonderful Slow Food is.
Enjoy the video and overview of the Southwest Regional meeting!
The Poppy and Its Seeds
Poppy flowers are a beautiful addition to any garden with an amazing benefit – the seeds are edible!The book “The Culture of Vegetables and Flowers from Seeds and Roots” by Suttons and Sons printed in 1910 had this to say about the poppy-
What a beautiful description for a flower that has been cultivated for a long time. Here are a few gardening tips for the poppy:
Many people associate poppy seeds with the familiar and wonderful array of Eastern European baked goods, from poppy seed pie or the poppy seed filling in the Purim holiday classic Hamantaschen. The Czech Republic is one of Europe’s largest producers of poppy seeds. When you harvest your seed pods from your garden you can make your own savory dishes featuring the poppy seeds.
Here is a perennial favorite that is easy to make and tastes so much better made at home, Poppy Seed Dressing!
Poppy Seed Dressing
Makes about 2 cups
Chard Of Many Colors
Chard will always be there for you. Like a reliable friend, it is one of the greatest, and often least appreciated, of all the gifts from your local farmer (or garden).
Chard’s long, thick stalks have wide, glossy green leaves that may be smooth or curly, depending on the variety. The stalk comes in many colors, from white to green to brilliant red, yellow, and pink. At many farmers markets you’ll see the flashy Ruby Red and Bright Lights varieties. They are glamorous and hard to resist, but the old-fashioned varieties with white stems and green leaves are even tastier.
Not only is chard giving, it’s forgiving too. It’s much more heat-resistant than spinach, grows well under most weather and soil conditions, and is disease resistant and bug resistant too. After harvesting, the inner leaves come back quickly, so you’ll see chard at farmers markets from early June clear through Thanksgiving. Because it’s always there, you might take it for granted, but, as with a good friend, you shouldn’t.
Chard is as close to perfect as a vegetable can get–a low-calorie, high-nutrition green with a mildly sweet, clean taste. It’s also a fast food. Tender young chard leaves can be eaten raw, adding a beet-like flavor to salads and sandwiches. Larger stalks and leaves can be blanched in boiling water, or sauteed up in a matter of minutes, quick and easy. Then toss the cooked chard into pasta with olive oil and garlic, add to omelets and frittatas, or use instead of spinach in your favorite recipe.
Chard stalks and leaves are delicious, and there is no reason to discard the stems as many American recipes instruct. French or Italian recipes, on the other hand, often tell you to use just the stems and reserve the leaves for another purpose. That “other purpose” was revealed by the great food writer Richard Olney who wrote in Simple French Food (1977) that “the green leafy parts . . . are usually fed to the rabbits and the ducks.” I’m sure they make a fine treat for rabbits and ducks, but I recommend the obvious – eat the stems, leaves, and all!
Swiss chard Italian Style from Farm Fresh Now!
Serves 4 as a main course.
The best way to enjoy healthy, seasonal produce is to buy it from your local farmer or grow it yourself. To locate the nearest farmers’ market or farm CSA near you, go to “Local Harvest” online.
Secrets of a Seasonal Cook
Article © Terra Brockman
Photo © Cara Cummings
Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture.