There is no way we can see into the future however there are many ways to predict what could happen. Being a weather forecaster on CityTV I predict weather every day but while I’m wild about weather I’m passionate about plants and here are my predictions for trends in Gardening 2012.

1. Growing Your Own: The urge to eat what you grow will continue to gain popularity in 2012. From tomatoes to potatoes, basil to broccoli and spinach to squash people will look for ways to maximize their outdoor space by growing their own and filling their tummies!! What’s fueling this popularity is North America’s movement to live Local and the popularity of cooking combine with the growth of the celebrity Chef like Jamie Oliver.

2. Community Gardens: A community that grows together stays together. Programs like Food Share (foodshare.net) and Toronto Community Garden Network (www.tcgn.ca) are just a few examples of how both urban and suburban communities are working together to create spaces where people with limited space can grow and share what they grow.

3. No Space – No Problem: With almost 50% of all residential real estate sales in Ontario involving the purchase of condo’s or linked homes property sizes are shrinking. Solutions to garden in pots and on walls are not only gaining popularity but are become a reality of future gardeners to come. (http://www.ahamodernliving.com/blog/tag/small-space-gardening/)

4. Outdoor Living: The extension of home living into outdoor living is continues to bloom in 2012. From young to old people love to use their outdoor spaces for than just gardening and cutting the lawn. 2012 will see more outdoor solutions for entertaining, cooking and relaxing!!

5. Inner Gardening: Living green in a concrete world is a quest for many in 2012 because of this the search for easy indoor plants and unique solutions to growing plants indoors and limited spaces will sprout to the top in 2012!!!

For a full listing of garden trends from those who focus on the industry of gardening go to http://www.gardencentermagazine.com/garden-media-2012-trends.aspx

1. Plant Daffodils not tulips:  Daffodil bulbs are poisonous to squirrels and they won’t eat them.  Others bulbs squirrels stay away from include alliums and fritillaria.
2. When planting tulips (if you so desire) make sure you clean up after, do not leave any hints of tulips behind.  Cover plantings with chicken wire and bloodmeal.  Bloodmeal will help to distract and the chicken wire adds protection while the tulips will still be able to grow thru in spring.
3. If you can’t beat them feed them:  Place a squirrel feeder (http://www.backyardbirdingshop.com/Squirrel-Feeders.html) far away from your garden..this will keep them fed and busy.
4.  Hen Manure (http://www.acti-sol.ca/Virtues-of-hen-manure):  I’ve had great success at repelling squirrels in spring and fall with top dressing my plantings with a broadcasting of hen manure.  Seems they don’t like the smell and I don’t even notice it.  Note you should reapply after rainy weather.
5. The plastic Owl.  Owls eat small creatures like rabbits and squirrels.  If I saw something that was going to eat me I would run to.  Placing one overlooking your garden will help however move the owl around on occasion or the rabbits and squirrels will think it’s just a lazy bird!!

 

Fun Facts about Squirrels from Squirrelnet.com

• Squirrels can jump a distance of up to 20 feet. They have long, muscular hind legs and short front legs that work together to aid in leaping.
• The hind legs of squirrels are double-jointed. This helps them run up and down trees quickly.
• A male squirrel can smell a female in heat up to a mile away. Mating season is February through May with a 44-day gestation period. Typically 2-4 young are born per liter.
• Squirrels have 5 toes on their back feet and 4 toes on their front. Their front toes are very sharp and help in gripping tree bark for climbing.
• In addition to residing in the Eastern US, Eastern Gray Squirrels can be found in many Western states, Great Britain, Ireland and South Africa.
• Squirrels in general are found on every continent except Antarctica and Australia.
• Squirrels can eat their own body weight (approximately 1.5 pounds) every week.
• Squirrels can fall up to 100 feet without hurting themselves. They’ll use their tail both for balance and as a parachute.
• The hibernating artic ground squirrel is the only warm-blooded mammal able to withstand body temperatures below freezing.
• Squirrels eyes are positioned in such a way that they can see some things behind them.
• The word “squirrel” means “shadow tail” in Greek.

• CASA MIA RESTAURANT, 3518 Portage Rd., Niagara Falls, 905-356-5410; 1-888-956-5410.

The cultural diversity of food in Toronto has impacted what farmers grow in Ontario. A huge growing category of greens are Asian vegetables such as nappa (Chinese cabbages), Chinese broccoli, water or Chinese spinach and my favourites both bok choy and baby bok choy. A popular mainland crop in China, Philippines, and Vietnam, bok choy is gaining recognition in North America because of its succulent and sweet stalks and quick and easy preparation. Bok choy is virtually a zero-calorie vegetable with one serving containing only 13 calories. Nutritionally, bok choy is a rich source of vital phyto-nutrients, vitamins, minerals and anti-oxidants including vitamin A, C, and K. When purchasing look for firm white stalks with deep green leaves and avoid those appearing limp. Bok choy if refrigerated properly will remain fresh for up to four days.

To prepare, trim base and remove yellow or brown leaves; wash whole in cold water and pat dry with a paper towel. Separate stalks from the base and remove leaves. Depending on recipe both greens and stalks can be used.

Here’s a quick and easy recipe I use adapted from a Canadian Living recipe.

2 lb. (907g) baby bok choy
1 tsp. (5ml) vegetable oil
3 Tbsp. (45ml) oyster sauce
1 tsp. (5ml) sesame oil
1/4 tsp. (1ml) dried chile pepper

Trim and wash bok choy in cold water. Chop both leaves and stalks. Drain in colander.

In large pot of boiling salted water, blanch bok choy until bright green, about two minutes. Drain and chill in cold water; drain. (Make-ahead: Wrap in paper towel and refrigerate in plastic bag for up to 24 hours.)

In a wok or large nonstick skillet, heat vegetable oil over medium heat. Add bok choy, 2 Tbsp. (30ml) of oyster sauce, sesame oil and pepper; cover and steam, shaking pan occasionally, until tender-crisp, about three minutes. Arrange on warmed platter; drizzle with remaining oyster sauce. Serves 4.

Broccoli’s been called one of the world’s healthiest vegetables — as a kid I called them trees. Their name finds its root in the Italian word “brocco” meaning arm or branch, in fact they were once known as Italian asparagus but there is no deny broccoli is just a big bud!

Broccoli is a member of the brassica family a close relative to cabbage and cauliflower. It has received a reputation as a super food as scientist have found it contains a compound called sulphoraphane which can function as an anti-cancer agent. Just 100 grams has two day’s supply of vitamin C, and the nutrition doesn’t stop there. Broccoli is a good source of dietary fibre, vitamin E, potassium and beta carotene. If left to flower would reward your vegetable garden with a colourful display of yellow flowers. My kids love broccoli but I have to admit the ranch dressing dip helps and so does my animated impression of Bill Broccoli, the good-in-your-tummy super food.

A special shout out to Ontario Broccoli Grower David Jaques who is continuing to carry on the tradition of his family farm Jaques Farm Fresh Produce.

David lost his father Edward just five years ago to a sudden heart attack at the family farm; today the farm as well as its produce is continuing the tradition of growing beautiful broccoli for us all to enjoy.

Here’s a recipe I’ve adapted from Anna Pomar’s La Cucina Tradizionale Siciliana.

SICILIAN PASTA WITH BROCCOLI

• 1 lb. (500 g) penne or other tubular pasta
• 2 lbs. (1.2kg) broccoli, cut into florets
• 2 Tbsp. (30ml) olive oil
• 1 large onion, finely chopped
• 2 anchovy fillets preserved in salted oil
• 1 Tbsp. (15ml) tomato concentrate
• 1/4 cup (50ml) raisins
• 1/4 cup (50ml) pine nuts
• Pinch of saffron
• Salt/pepper
• Grated Parmigiano Reggiano

Bring a large pot of salted water to a boil. Add pasta and broccoli. Meanwhile, in another large saucepan, heat oil and saute onion. When the onions are pale brown, add chopped anchovies and cook for another minute. Add tomato concentrate and 1 cup (250ml) of water from pasta/broccoli water. Bring to a boil and simmer, to reduce. Add raisins and pine nuts and simmer for a few more minutes. Add saffron and adjust taste with salt and pepper. Pasta should be al dente and broccoli tender crisp. Drain and toss into sauce. Cover and let sit for 5-10 minutes. Serve with Grated cheese on side.

Serves 4-6.

One dish that absolutely inspired me came from an unlikely source – a chain restaurant called Carrabba’s Italian Grill (Carrabbas.com) with a recipe for zucchini fries. What a brilliant idea! Zucchini is one of my favourite squashes and I’ve cooked it many ways. But fries? I enjoyed it as did my two boys, especially with the roasted garlic aioli dipping sauce.

I chose baking instead of frying, but it’s just as delicious.

Adapted from Acozykitchen.com.

Ingredients:

1 cup (250ml) plain bread crumbs
1/4 cup (50ml) grated Parmesan or Pecorino cheese
1/2 tsp. (2ml) crushed red pepper (optional)
1/4 tsp. (1ml) EACH dried oregano and salt
Dash cracked black pepper
2 large eggs, beaten
4-5 zucchini

Directions:

Preheat oven to 425F (220C). Line a baking sheet with parchment paper; spray with cooking oil. Set aside. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper. In a small to medium bowl, beat two large eggs.

Cut zucchini into batons. One by one, dip zucchini batons into egg mixture and transfer to plate with the bread crumb mixture. Coat zucchini batons thoroughly. Place prepared zucchini on baking sheet and bake for 15-20 minutes, flipping to ensure thorough baking. Serve with aioli.

To make the roasted aioli dip, take a whole head of garlic, slice off the top and drizzle with olive oil. Add a sprinkling of salt, wrap in foil and bake in a 400F (200C) oven for 45 minutes. Remove, cool, and squeeze out the garlic into a food processor. Add 3/4 cup (175ml) mayo, salt and pepper and whip until blended. Add diced chives, blend and serve!

Frankie’s Soil Chart

And last week boy! Was I was in search of good health — the aftermath of a cold had my energy level floating around the 50% mark.

What I needed was a boost! Although my body craved carbs, I looked towards greens and the solution was just a sprout away.

Freshly germinated sprouts of alfalfa, radishes, legumes, cress and more pack a powerful punch of energy.  Generally sprouts are good for revitalizing the body as they contain antioxidants, protein, trace minerals and fiber.

Sprouts can be enjoyed in a sandwich, combined in a salad or blended into a drink. Speaking of drinking green, wheatgrass is full of nutrients, containing 25 times the nutrients of vegetables.

Just one shot of wheatgrass daily improves overall health.

Finally there is a good reason why Popeye turned to green for energy.  Spinach is amazing.

Just one serving of this green, crisp leafy vegetable provides your body with Vitamins B2, B6, C, E and K. There is even copper, protein, zinc, niacin, potassium and selenium as well as Vitamin A, lutein, iron, calcium, magnesium and folate.  What this really means is spinach is good for your bones, muscles, eyes and circulatory system.

In search of all things green my recommendation is to visit the messiah of sprouts — Uncle George’s Place in the St Lawrence Market.

For more than a decade Uncle George has specialized in organically grown sprouts, grasses and power drinks my exact remedy for my sluggish week.

And I’m happy to report I’m sprouting into health once again!

Uncle George’s Place; St. Lawrence Market, Lower Level B24

stlawrencemarket.com/shopping/smplan.html

Rhubarb is a taste of spring! While we are still several weeks away from enjoying rhubarb fresh from the garden, Ontario forced rhubarb is ready to enjoy. Lennox Farm in Shelburne, Ont., specializes in locally grown early forced rhubarb–Lennox Farm is operated by the French family who harvest rhubarb roots in the fall and plant them in a windowless barn at 10C, allowing early harvest. Without light, forced rhubarb tends to be lighter in colour, almost pink, in comparison to outdoor grown rehubarb, and some say forced rhubarb has a milder taste.

Forced or garden-grown, rhubarb is an excellent source of potassium, calcium and vitamin C. Rhubarb should be stored in the fridge or frozen–boil in water for about two minutes to clean, rinse in cold and then cube for freeezer storage.

Locally forced or field-grown rhubarb is certainly a symbol of the outdoor growing season, however we should all remember that, while the stalks of rhubarb are tasty, their leaves can be fatal as they contain something called oxalic acid, a poisonous toxin that can wreak havoc with your system.

That said, you’d have to eat pounds of leaves before being affected.

So–it’s simple. Eat the stalk, leave the leaves well enough alone!

RHUBARB STRUDEL

This is a terrific Canadian Living recipe featuring rhubarb

4 cups (1 l) 1/2-in. (1 cm) pieces of rhubarb
1 cup (250ml) granulated sugar
2 Tbsp. (30ml) quick-cooking tapioca
1 tsp. (5ml) grated lemon rind 6 sheets phyllo pastry
1/2 cup (125ml) butter (approx)
1/3 cup (75ml) fine dry bread crumbs icing sugar

Place rhubarb in bowl and toss with sugar, tapioca, and lemon rind; set aside.

Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of butter; sprinkle with 1 Tbsp. (15 mL) bread crumbs. Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.

About 2 inches (5 cm) from one long edge of pastry, spoon rhubarb mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end. Starting at long edge nearest filling, carefully begin to roll phyllo over filling. Roll up strudel jelly roll-style, folding in edges as you roll.

Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter. Cut 7 slits in top. Bake in 400F (200C) oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.

Spring was an interesting time of year if you grew up in the late 1970s in a primarily Italian family. A favourite pastime for many Italian families was going for a car ride in search of a culinary delight … the dandelion.

Dandelion greens, aka chicory, are a staple in southern Italian cuisine. Why? It could be due to their ease of preparation, or their numerous health benefits including improving liver function. It could be because they are high in iron and vitamins, as well as minerals including potassium, calcium, magnesium and zinc. Plus they’re low in calories — a couple of ounces of boiled dandelion greens contain about 33 calories and an outstanding two grams of protein.

But truthfully, I always thought the real reason we went hunting for dandelions was because they could be found for free!

If you wonder why you don’t see many roadside dandelion diggers today it’s because this leafy green is now commercially produced for grocery stores. So we’ve become lazy and go for the convenience of the grocery aisle instead of digging for dandelions ourselves. That said, with the cosmetic pesticide bans sweeping across the country, allowing dandelion numbers to grow exponentially, I suspect this may all change. With lawns turning into a sea of yellow, really, the only way to remove dandelions is by hand.

As for eating dandelions, you can eat the leaves but be certain to remove the tap root — if not, your dandelions will come back bigger and stronger next season. A word of caution — if you are picking your own dandelions for consumption, be certain no chemical fertilizers or herbicides have been recently used. And it goes without saying, stay away from lawns used by our four legged friends as bathroom facilities!

Dandelion is best enjoyed as a side alongside lamb or beef and my favourite preparation is Nonna Ferragine’s classic dandelion greens recipe.
12cups cups(2.8 L) packed dandelion greens
3-4 Tbsp. (30-45ml) good quality olive oil
1-2 cloves garlic, minced
1 small onion, finely chopped
Pinch hot pepper flakes
Salt and pepper to taste
Grated Parmesan cheese

Discard dandelion roots; wash greens well in several waters. Tear leaves into bite-size pieces. Steam greens uncovered in small amount of salted water until tender, about 5-10 minutes.
In a medium size pot, heat olive oil and saute onion, garlic and pinch hot pepper flakes. Drain greens; add to pot. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Yield: Serves 4.