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| Theodore Payne Tour - 2018 |
The
Theodore Payne Native Plant Garden Tour celebrates the use of California native
plants in gardens. We’ve been honored to
participate in this tour several times – including this year.
One
of the ways we like to share native plants is through food. We offered several new ‘California Gourmet’
treats at this year’s garden tour.
Visitors seemed to enjoy these native plant inspired/flavored
foods. We’d like to share several of
the recipes with you.
Minty Melting Moments
Cookies
Ingredients
1 ½ cups + 1 Tbsp. all-purpose flour
½ cup cornstarch
¼ tsp. salt
½ cup powdered sugar
1 cup butter (unsalted is best), softened
to room temperature (substitute margarine for part of the butter, if
desired)
½ tsp. vanilla extract
3 Tbsp. native mint kitchen extract*
1-2 drops green food coloring (if
desired)
Instructions
Sift together flour,
cornstarch and salt. In another bowl (or
in bowl of mixer) cream butter and sugar until smooth. Add in extracts and food coloring (if
desired) and mix well. Gradually add
the flour mixture and mix until well blended.
Chill dough for 30
minutes. Preheat oven to 350° F (175°
C). Line baking sheets with parchment
paper (or lightly grease). Roll dough
into 1-inch balls with your hands. Place
about 1 inch apart on cookie sheets.
Press down on the top of each cookie with the tines of a fork to give it
a nice pattern (cookies should be about ¼ to 1/3 inch thick). Bake 12-15 minutes, or until just beginning
to show some golden color. Remove from
oven, let cool on cookie sheet for 2-3 minutes, then remove from cookie sheet
and let cool all the way on a cooling rack.
When cookies are
completely cool, frost with a thin icing made by combining powdered sugar and
1-2 Tbsp. native mint extract. Frosting should be thin; brush on with a pastry
brush. Let icing dry completely, then
store in airtight tins or cookie jar.
They probably will be gobbled up pretty quickly!
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* Native mint extracts are made by
extracting the flavor from a native mint using vodka. They can be made from any of the California
native mints: Mentha, Monardella,
Pycnanthemum or Clinopodium and
Hummingbird sage (Salvia spathacea) are what we use most. For
more on making native plant extracts see: http://mother-natures-backyard.blogspot.com/2016/04/california-gourmet-making-flavored.html
Chickpea Flatbread with
Herbed Drizzling Oil [Gluten-Free]
Ingredients
1 cup chickpea flour1 cup water
2-4 tablespoons chives, minced (can also use edible
native onion like Allium haematochiton)
1 tsp. dried, ground California Sagebrush (Artemisia californica) or Salvia (your
choice)
1/2 teaspoon salt
Preparation
Preheat oven
to 400°F.
In a large
bowl, mix the water and chickpea flour until well combined. It will be a wetter
batter but don’t worry, it’ll firm up in the oven. Stir in the chives, parsley/native
herbs and salt.
Let mixture
sit at room temperature 1-2 hours. Skim
off foam.
Line a baking
sheet (with sides) or jellyroll pan with parchment paper. Pour the batter onto the parchment paper and
spread out evenly.
Bake for
15-20 minutes until the sides begin to brown.
Let cool and
cut into squares. Drizzle with
California Gourmet Drizzling Oil just before eating.
Enjoy!
California Gourmet Drizzling
Oil
Place
chopped fresh* California native herbs (Salvia; Artemisia; Mints; your choice)
in a glass jar. Cover herbs with olive
oil. Cover tightly and let site for 2-3
days to develop flavor. Strain out the
larger plant parts. Drizzle over Chickpea
Flatbread or use as a dipping sauce or salad dressing. Refrigerate to store (up to 2 months).
For more
cookie recipes see: http://mother-natures-backyard.blogspot.com/2015/03/california-gourmet-berry-dream-bar.html
and http://mother-natures-backyard.blogspot.com/2016/04/california-gourmet-three-cookies.html
For more
ideas on using California native herbs see: http://mother-natures-backyard.blogspot.com/2018/02/california-gourmet-wild-tarragon.html
and http://mother-natures-backyard.blogspot.com/2017/01/california-gourmet-finishing-salts.html
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We encourage you to
send us your questions, comments and recipes (either comment below or e-mail to
us at : mothernaturesbackyard10@gmail.com)
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