Ferry-Morse Home Gardening Blog
Spinach and Leek Spring Skillet Egg Breakfast 0You don’t need to wait until summer to enjoy greens from the garden. Cool season greens like spinach are a delicious Spring treat. Herbs can be grown indoors year-round to add a bit of home-grown flavor and finesse to make an ordinary dish taste extraordinary. Enjoy this Spring Sunday Skillet Egg Breakfast next to a sunny window and dream about what you want to plant next!
- Rebecca Sears
Easy-Peasy Arugula Pizza 0
3 tablespoons olive oil, plus more to grease pan and brush crust
1 pound pizza dough (homemade or store bought; thawed if frozen)
2 balls fresh mozzarella, thinly sliced
5 sprigs fresh thyme, leaves removed from stems
1/4 teaspoon crushed red pepper flakes
5 cups packed arugula
1/2 fresh cherry tomatoes, sliced in half
1/2 cup freshly grated Parmesan
2 tablespoons fresh lemon juice (about 1/2 a lemon)
zest from 1/2 lemon
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
Heat oven to 500 degrees (make sure your oven is clean). Grease a round pizza pan or a 17 x 12-inch rimmed baking sheet with olive oil. Place pizza dough into center of greased pan and press out and flatten dough so it spreads as close as possible to the edge of pan. Work those muscles! A thin crust will be worth it.
Scatter mozzarella slices over dough and sprinkle thyme leaves and crushed red pepper over the top. Brush exposed edge of crust with olive oil. Bake for 15 minutes, until crust is crispy and cheese bubbly. If cheese starts to get too brown, cover center of pizza with foil. I personally love browned cheese and leave uncovered; this is up to your personal taste.
While pizza bakes, toss together arugula, cherry tomatoes, Parmesan, 3 tbsp of the oil, the lemon juice, lemon zest, salt and pepper. When pizza is ready, let cool for about 2 minutes and then top with the arugula mixture. Top with remaining slices of fresh mozzarella, cut into slices and serve. So good!
- Rebecca Sears
Cheers to Spring! Mixology with Fresh Herbs 0
Strawberry and Rhubarb is a classic combination. Steeping with basil adds a note of complexity to create a wonderful spring cocktail.
1 cup diced rhubarb, from about 2 stalks
1 1/2 cups quartered strawberries
3/4 cup water
1 to 2 tablespoons sugar to taste
Leaves from 1 small bunch basil, small leaves reserved for garnish
1 bottle (750 ml) dry sparkling wine for every 5 drinks
In a medium saucepan, combine rhubarb, strawberries, water, and sugar over medium high heat. Bring to a boil, then reduce heat and simmer until fruit is tender, about 5 minutes. Remove from heat, add large basil leaves, and let cool completely, about 20 minutes.
When cool, remove and discard basil leaves. Add remaining mixture to blender and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons mixture into each glass, add a small amount of sparkling wine to first loosen purée, then fill glasses with sparkling wine. Garnish each glass with small basil leaves. Delicious!