Today is Father's Day
Are men really interested in plants??
You already know we have an awesome variety of flowering plants to make goregeous garden arrangements. You might be wondering what Beier's could possibly offer a guy for Father's Day!
We've got a number of different eating peppers: Sweet Green and Red, Cayenne, Habanero, and of course, Jalapeno and Banana peppers. These do well in big pots on the patio, too, so you don't need a huge vegetable garden to grow them.
And how about the tomatoes? New for this year we've added heirlooms to our standard varieties. If you believe what the gourmet food magazines say, these tomatoes will make you do handstands and somersaults. Again, you don't need a huge garden to be successful with these plants.
I know someone whose son gave him an apple tree for Father's Day almost 20 years ago. That tree is a treasure in this man's yard, a dear reminder of his son who's grown up and moved away.
If the man in your life likes to barbecue all summer, give him the proper tools: a complete herb garden. Beier's carries six different kinds of basils, oregano, sage, thyme, the absolutely necessary rosemary, and many others. Have you ever tried "Lavender Burgers"? It might sound funny, but lavender leaves are delicious with ground venison.
While you're at it, give your guy a dozen or so marigolds. They help keep bugs off vegetable plants. And that way, you can sneak beautiful flowers into your gift!
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Oven Poached Perch or Trout
Serves 6
2 lbs fresh perch or trout
1 cup julienne-cut carrot
1 cup julienne-cut celery
1 cup thinly sliced sweet onion
1/4 cup thinly sliced sun-dried tomatoes
1 tsp fresh basil
2 cups clam juice or mild flavored broth
1 cup heavy cream
1/4 lb sweet butter
Butter a large oven-proof dish. Mix together carrot, celery, onion and sun-dried tomato and distribute evenly in the bottom of the baking dish. Sprinkle with basil. Fold fish filets in half, if necessary, and place in the dish, overlapping slightly. Add the juice or broth and cover the fish with buttered parchment paper.
Bake in a preheated 350 degree oven for 15 to 20 minutes. Strain the cooking liquid into a saucepan and return fish to oven to keep warm. Over medium heat, reduce liquid by one-half. Add cream and gradually whisk in butter. Adjust seasoning with salt and pepper. Just before serving, sauce the fish.
Recipe courtesy of Beier's Greenhouse. Adapted from The Northwoods Table: Natural Cuisine Featuring Native Foods by Henry Sinkus. Copyright 2000 by Willow Creek Press, Minocqua, Wisconsin.
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| June 15, 2008 |
