Urban Garden plants tips every month
POSTED: Wednesday, February 04, 2009
Every month, pick up tropical gardening tips at the Pearl City Urban Garden Center.
“;Second Saturday at the Garden”; features the wisdom of the Oahu Master Gardeners and the urban garden's Ohana Volunteers.
All sessions are from 9 a.m. to noon. The topics (there is a break in April, during Easter weekend):
» Feb. 14: Urban Garden Center Plant & Produce Sale
» March 14: Integrated Pest Management for Home Gardeners
» May 9: Lei Day in the Garden
» June 13: University of Hawaii Vegetable Seeds
Owned by the University of Hawaii College of Tropical Agriculture and Human Resources, the garden provides innovative and diverse horticultural information and sustains one of the largest collections of turf grasses, ground covers, hedges and citrus in the state. For information or directions, visit www.ctahr.hawaii.edu/ougc/, call 453-6050 or e-mail .(JavaScript must be enabled to view this email address).
Last month, Dale Tomas, Hale Koa chef and an instructor at Kapiolani Community College, demonstrated how to cook with fresh herbs from the center's newly renovated organic herb garden. His recipes follow.
Fresh Spinach Orzo
1 teaspoon butter
1 clove garlic, minced
1/4 cup finely grated carrot
2 cups chicken stock or broth
1 cup uncooked orzo pasta
1 cup julienned fresh spinach
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh basil, optional
Salt and pepper, to taste
Melt butter in a 1-quart saucepan over medium heat. Saute garlic and carrots in butter for 1 to 2 minutes, stirring occasionally. When carrots are tender, stir in chicken broth, orzo and spinach. Bring to boil, stirring constantly. Reduce heat and simmer slowly, stirring constantly for 10 to 15 minutes or until broth is absorbed.
Remove from heat and stir in Parmesan cheese, basil, salt and pepper. Makes 3 servings.
Approximate nutritional analysis, per serving (not including salt to taste): 270 calories, 3.5 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 750 mg sodium, 48 g carbohydrate, 2 g fiber, 4 g sugar, 11 g protein.
Bacon Shrimp Wrap
5 tablespoons olive oil
6 to 7 fresh basil leaves, julienned
1 tablespoon pine nuts, finely chopped
Juice of 1/2 lime
Pinch of finely cracked white pepper
4 shrimp (16/20 or U15 size), peeled and cleaned with tails left intact
4 slices bacon
Mix olive oil, basil, pine nuts, lime juice and pepper in a bowl. Add shrimp and marinate 2 to 3 minutes.
Wrap bacon slice around each shrimp. Skewer shrimp onto a bamboo stick. Saute or broil on medium heat until cooked. Serves 1.
Approximate nutritional analysis, per serving (assumes 1/2 of oil consumed): 520 calories, 50 g total fat, 5 g saturated fat, 70 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 15 g protein.
Approximate nutritional analysis, per serving (assumes 5 tablespoons oil consumed): 820 calories, 84 g total fat, 13 g saturated fat, 70 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 15 g protein.
