Devil's claw is native to the southwest desert of the United States and northern Mexico. It is an annual herb growing from a taproot and producing spreading stems. The ripe, claw like fruits are used in Native American basketry. 
Friday, August 29, 2014
Thursday, August 14, 2014
School Garden Coming Along!
All of our plants were donated by Red Butte Garden and Arboretum. With the generous funds from the Whole Kids Foundation, the school was able to build four additional wood raised beds. We also had a farmer's pump installed!
Tuesday, August 12, 2014
Sunday, August 3, 2014
Six Herb Pesto--Use Your Summer Herbs!
1 cup basil, loosely packed
1 cup parsley, loosely packed
1/4 sage, loosely packed
1/c cup majoram or oregano, loosely packed
1 Tbs chopped rosemary
1 Tbs chopped thyme
1/2 cup sunflower seeds
1/4 cup parmesan cheese
1 clove garlic, sliced
1/2 cup olive oil
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, and garlic cloves in a blender or food processor. Blend until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Pour in the Olive Oil: With the blender running, pour in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is mixed into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add salt, more garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown quickly, but will still be tasty for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
1 cup parsley, loosely packed
1/4 sage, loosely packed
1/c cup majoram or oregano, loosely packed
1 Tbs chopped rosemary
1 Tbs chopped thyme
1/2 cup sunflower seeds
1/4 cup parmesan cheese
1 clove garlic, sliced
1/2 cup olive oil
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, and garlic cloves in a blender or food processor. Blend until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Pour in the Olive Oil: With the blender running, pour in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is mixed into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add salt, more garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown quickly, but will still be tasty for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
Subscribe to:
Posts (Atom)