A Taste of Summer

1 | Summer recipe bookbonnieplants.com

SummerA TASTE OF

Easy Recipes from the Garden

Skinny WATERMELOn MARGARiTAOn The Rocks

Easy Recipes from the Garden

ZUCCHini TURkEy BURGERS

MinTFRESHiCE CREAM

&BREAD BUTTERPiCkLES

bonnieplants.com

P. Allen Smith’sGARDEn TOMATO SALAD

2 | Summer recipe book bonnieplants.com

4 | Summer recipe book bonnieplants.comAnswers: b, d, f, h and i

While the tomato is botanically considered to be a fruit, the U.S. Supreme Court ruled it

to be a vegetable in 1893. Today, it is one of the most celebrated vegetables in American history. Along with its popularity, the tomato has also managed to gain some pretty interesting names through the years. Can you guess which five of the following are real tomato variety names?

what’sGrowinG

a.b. c.d.e.f. g.h.i.

Itsy BitsyBush GoliathApple BlossomYellow PearSpartacusMr. StripeyBlushing BrideGerman JohnsonSuper Fantastic

Tomato

Chooser

Check out our online Bonnie Tomato Chooser and find your perfect tomato.


According to the U.S. Department of Agriculture, Americans eat between 22 and 24 pounds of tomatoes per person, per year.

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1. Beans 2. Squash3. Cucumbers4. Okra5. Eggplants6. Corn7. Peppers8. Pumpkins

9. Cantaloupes10. Sweet potatoes11. Watermelons12. Tomatoes13. Basil14. Dill15. Mint16. Oregano

Click an image to learn more from Bonnie Plants.

After the threat of a frost has passed, it’s time to plant your summer garden. Choose your favorites from

this list and follow the links shown here to get growing guidelines for each vegetable and herb. You’ll be enjoying the rewards of a summer garden before you know it.

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VeGetables&herbswarm season

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PREPARATION

Combine the first four ingredients in a shaker with ice. Shake and pour over ice in margarita

glasses. Garnish with a thin shaving of watermelon.

Handy

Tool

If you’re making a large batch of this recipe, consider using a juicer for the limes to save time.

INGREDIENTS4 parts Herradura Silver tequila4 parts watermelon puree (watermelon chunks pureed in your blender or food processor)1 part organic blue agave nectar juice of ½ lime ice

marGarita on the rocks

Foliage is key. Check your vines to be sure you have healthy leaves—a requirement to grow a sweet melon.

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skinnywatermelon

Jenny Peterson of J. Peterson Garden Designis a garden designer, blogger and author

living in Austin, Texas. She began writing three and a half years ago with her blog, J.

Peterson Garden Design. Here, she shares design tips, DIY projects, healthy living ideas and recipes from the garden. She loves to make gardening ac-cessible, and is passionate about using it as a way of connecting to the world around her. Her recent creation, the Herb Tower Container Garden, was a winning entry in an edible container garden chal-lenge held by P. Allen Smith and Bonnie Plants.

MEET THE BLOGG

ER

Get this recipe’s checklist


&Pickles

breadbutter


Recipe on next page


Handy

Tool


bread& butter Picklesbread

PREPARATION

Mix cucumbers and kosher salt together in a large bowl. Place in the refrigerator for an hour. Meanwhile, in a stockpot, combine sugar, white vinegar, apple

cider vinegar, brown sugar, mustard seeds, celery seeds and turmeric, and bring to a boil over medium heat.

Remove cucumbers from refrigerator and rinse off kosher salt. Combine the cucum-bers, sliced onions, and dill in a large bowl and pour the hot mixture over them. Set aside for about an hour or until the pickles are cooled to room temperature.

After pickles are at room temperature, place in canning jars, pouring the liquid to the top of the jar. Secure the lids onto the jars and refrigerate for 24 hours. Makes 2 pint-sized jars that can be refrigerated up to 2 weeks.

A wide-mouth funnel makes transferring pickles to canning jars a breeze.

INGREDIENTS3 cups sliced pickling cucumbers1 ½ tablespoons kosher salt1 cup sugar1 cup white vinegar½ cup apple cider vinegar¼ cup brown sugar1 ½ teaspoons mustard seed½ teaspoon celery seed⅛ teaspoon turmeric½ cup sliced white onions3 dill sprigs

Check out this video to train cucumber vines along a trellis.

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BON

US SIDE DISH

Do you have extra eggplant?Watch this video for another greatparty dish.

UNCLE MIKE’S EGGPLANT TAPENADE


PREPARATION

Mix all ingredients together in one large bowl and set in refrigerator for at least 10 minutes for all the flavors to blend. Serve with tortilla chips

or alone as a side dish.

Available at kitchen and houseware stores, a Santoku knife has a wide blade. Not only does that allow you to chop veg-etables quickly, but also provides a large enough surface to act as a scoop, helping you transfer the small pieces to a mixing bowl with ease.

INGREDIENTS2 ears of fresh corn, steamed and removed from cob1 seeded and chopped large tomato1 chopped red bell pepper1 seeded and finely chopped jalapeño2 tablespoons olive oil2 tablespoons fresh lime juice1/3 cup chopped red onion2 tablespoons chopped cilantro salt and pepper to taste

Corn, tomato&

PePPer salsa

When you work with jalapeños or other hot peppers, be sure to wear gloves to protect your hands. To easily remove the seeds from a jalapeño, first slice off the tip. Us-ing that end as a flat stand, slice strips off of the pepper until all that remains is the center seeded portion, which can then be discarded.

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Handy

Tool


P. allen smith’s Garden tomatosalad


Recipe on next page


PREPARATION

Combine the vegetable oil, vinegar, parsley, green onions, garlic, salt, dill, basil, and pepper in a small bowl or a jar, and whisk or shake until well mixed. Cut the

tomatoes into ½-inch thick slices and arrange them in a serving dish. Pour the dressing over the top. Cover and chill for two hours, basting occasionally, before serving.

Here’s a new use for those leftover canning jars: Combine all of the dressing ingredients for this recipe in a large jar, screw on the lid and shake to mix. A mason jar is also a great way to store leftover dressing.

INGREDIENTS²/₃ cup vegetable oil¼ cup red wine vinegar2 teaspoons chopped fresh flat-leaf parsley leaves2 thinly sliced green onions, white and green parts1 minced garlic clove1 teaspoon salt1 teaspoon finely chopped fresh dill leaves1 teaspoon finely chopped fresh basil leaves¼ teaspoon freshly ground black pepper4 medium tomatoes (a colorful variety, if available)

Gardentomatosalad

To help discourage diseases and make harvesting easier, stake your tomatoes using either a tomato cage or trellis that will keep the plants off the ground.


Handy

Tool

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P. allen smith’s



PREPARATION

Lay heavy-duty aluminum foil on the grates of your grill (to prevent bits of the patties from separating and falling through), and then prepare the

heat for burgers.

While the grill heats, combine zucchini, green onions, cilantro, garlic, cumin, salt, pepper and cayenne in a large mixing bowl. Add in the ground turkey, and when well mixed, separate to form into four patties.

Place the patties on the grill and cook until well done. Serve with your favorite type of hamburger bun and condiments.

INGREDIENTS1 lb. ground turkey3 grated medium sized zucchinis3 chopped green onions2 tablespoons chopped cilantro1 minced garlic clove1 teaspoon cumin1 teaspoon kosher salt½ teaspoon coarse ground black pepper½ teaspoon cayenne pepper

Zucchini turkeyburGers

Save time and energy with an easy-to-use mandoline—the perfect way to slice fruits and vegetables.

3 Ways to Grate Zucchini: 1) Mandoline with a comb-like blade attachment2) Boxed grater3) Food processor with grating attachment

Handy

Tool

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Handy

Tool

Fresh mint ice cream

PREPARATION

Combine milk, half-and-half and mint leaves in a medium-sized saucepan over medium-high heat. Heat until tiny bubbles form around the edge.

Do not boil. Remove from heat, cover and let stand for ten minutes, giving the mint flavor time to steep.

Uncover and pour the mixture through a colander into a medium-size mixing bowl. Gently press the mint leaves inside the colander with a large spoon to release all the flavor. Discard the leaves and pour the liquid back into your pan.

In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk. Pour this egg/milk mixture back into the pan with the remaining portion of the milk mixture. Cook over medium-low heat for about two minutes, stirring constantly.

Pour the mixture into a new freezer-safe bowl, and stir in the vanilla extract. Place the bowl in the fridge until the mixture cools completely, stirring occasionally.

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.*To turn this recipe into a treat kids will love, stir in chocolate chips before putting the mixture into your ice cream maker.

For this recipe, a mesh colander is an easy way to keep the tiny bits of mint leaves from seeping into your mixture.

INGREDIENTS4 cups 2% milk2 cups half-and-half50 fresh mint leaves, bruised to release the oils1 ½ cups raw sugar1 teaspoon of salt4 large egg yolks2 teaspoons pure vanilla extract

To keep mint from spreading and taking over your garden, plant the herb in a small pot, then plant that pot in the ground. Or, simply give mint an above-ground container of its own.

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Kid's

easy peasy

grilled piz

za


Recipe on next page


IngredIent CheCklIst

PREPARATION

Start grill and place a pizza stone on the grill to heat. In a bowl, combine yogurt and 1 cup of flour to create a dough, sprinkle the remaining ½ cup of flour on

the counter and knead the dough for 5 minutes.

Using a rolling pin, roll the dough out evenly on a floured work surface. Brush the dough with olive oil and sprinkle sea salt over olive oil. Dust the pizza stone with cornmeal to prevent sticking and slide the dough onto to pizza stone. Grill for 5 minutes.

Mix the oregano into the pizza sauce and coat the crust with the sauce.

Next, place sliced cherry tomatoes on the sauce and sprinkle the shredded cheese over the tomatoes. Cook an additional 10 minutes on the grill or until the cheese has melted. Remove the stone from the grill, sprinkle with basil and serve immediately.

A porous pizza stone creates crisp, flavorful crust in the oven or on the grill.

Handy

Tool

Plant kid-sized vegetables, including cherry tomatoes and baby bell peppers, to make harvesting the garden fun for all ages.

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GrilledPizzaeasy Peasy

INGREDIENTS1 cup plain Greek yogurt1 ½ cups self-rising flour 2 tablespoons olive oil1 tablespoon sea salt1 tablespoon chopped oregano1 ½ cups pizza sauce 1 pint cherry tomatoes, sliced in half8 oz. package fat-free shredded mozzarella cheese2 tablespoons chopped basilcornmeal for dusting pizza stone



Watermelon MargaritaHerradura Silver tequilawatermelonorganic blue agave nectarlime

Zucchini Turkey Burgerground turkeymedium sized zucchinigreen onionsfresh cilantrogarliccumincayenne pepperkosher saltcoarse ground black pepper

Grilled PizzaGreek yogurtself-rising flourolive oilsea saltcherry tomatoesoreganofresh basil pizza sauceshredded mozzarella cheese

Fresh Mint Ice Cream2% milkhalf-and-halfeggsmint leavesraw sugar pure vanilla extract

Corn, Tomato & Pepper Salsaears of cornlarge tomatored bell pepperjalapeñoolive oilfresh limesred onionfresh cilantro

Bread & Butter Picklesmedium sized cucumberswhite onionskosher saltbrown sugarsugarwhite vinegarapple cider vinegarmustard seedcelery seedturmericdill sprigs

Garden Tomato Saladtomatoesgreen onionsgarlicfresh flat-leaf parsleyfresh basilfresh dillvegetable oilred wine vinegar

IngredIent CheCklIst

A Taste of Summer

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