Hello, foodies…
I'm posting the blog early today because I'll be at the flower show ALL day! I've got two presentations on the importance of garden-to-table cooking and growing your own little ediblegarden…one at 2pm and one at 5pm ET. I hope to see you there!
For those of you who aren't joining us here in Philly, I promised you a little snapshot of my presentation. I'm a man of my word!
I've been gardening for as long as I can remember…my grandmother had a lush garden full of tomatoes, beans, squash, watermelon, and more.We picked it and often enjoyed it that very day. And on the weekends, we'd canthe rest.Our pantry was always stocked with produce that we ate throughout the year.
Not only did we save hundreds of dollars by growing our own produce, but we knew exactly how it was grown and when the veggies were harvested. There were no added chemicals. There were no pesticides.The flavor told you it was wholesome and pure.
I urge you to start your own little edible garden. You don't need acres of space…only a few feet. Or, literally a few pots you can store on your patio. Even asingle planter you can hang offa windowsill is room-enough. Think about which veggies, fruits, or herbs you'd like to grow, then head to your local garden center and make friends with a knowledgeable employee. If you'regrowing the plants in the ground, you can have your soil tested for drainage, PH, and an attendant can recommend what you need to have a successful garden.
If you opt for container-growing, find out which plants can be grouped together, which must be separated,which can grow inside, and those that can be out. Pots can be easily moved, giving you ability togrow lemon trees, avocadotrees, and plants that are outside your climate zone. Plus, there's no weeding. And better yet, no pests! You'll be so proud of yourself when your garden starts to flourish. And your food will taste better than ever.
Now that you're ready to grow your own garden…here's Sunday's ITKWD recipe, which is sure to help get you motivated:Iced Lemon-Blueberry Scones. How amazing would it be to have your ownlemons and blueberries!
Iced Lemon-Blueberry Scones
This recipe is prepared with the Temp-tations® 9" x 13" Lid-It (K34825).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Scones:
1-3/4 cups all-purpose flour
1/4 tsp salt
1/3 cup + 2 Tbsp sugar
1 Tbsp + 1-1/4 tsp baking powder
Zest of 2 lemons
1/2 stick cold unsalted butter, cut into 1/2" cubes
1/2 cup milk
1/8 cup heavy whipping cream
1 cup frozen blueberries
Icing:
1-1/2 cup confectioners’ sugar
3 Tbsp fresh lemon juice
Zest of 1 lemon
Directions:
To prepare thescones, preheat the oven to 375°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
Place theflour, salt, all of the sugarand baking powder,plus the lemon zest into the bowl of a food processor and process for 5 seconds to combine the dry ingredients. Add all of the cold butter cubes into the mouth of the food processor andmix for 8–10 seconds, oruntil the mixture is coarse and crumbly. Gradually pour the milk and heavy cream through the mouth of the food processor. Pulse,while adding the liquid ingredients, about 10–12 times. Don't over-mix; the dough shouldn't befully incorporated.
Place the dough onto a lightly floured surface, add the frozen blueberries, and knead 10–12 times until theblueberries are evenly incorporated. Flatten the dough to a1" thick circle. Cut the dough (like a pizza)intoeight slices. Place the scones, 1" apart, on the paper-linedpanand bake for 16–18 minutes, or until light golden brown. Remove the sconesfrom the oven, place them onto a cooling rack, and cool completely.
To prepare the icing, combine the sugar, lemon juice, and zestin a small bowl andlightly whisk until smooth. Drizzle the icing over the scones and let itharden forabout 5 minutes before serving.
Our spring edition of Cooking on Q is happening this Sunday and we've got FOUR big hours scheduled!We're going tofigure everything out for your big Easter holiday, plus the many get-togethers you're sure to host this spring.
I'm even thinking ahead to summer entertaining! And here's why:Cookin' with Corky's Cookbook by Jimmy Stovall. This is our "Cookbook Corner" selection for Sunday and it ships to you this May. I don't think I have to say much more than HOLY B-B-Q! This bookbrings includessome of Corky's best kept secrets as well as the Corky's team's familyand friends recipes. Here's onedessert I'm particularly excited about. Say it with me…SMORES PIE!
Time for your blog question…what's your favorite recipe that includes fruit? Apple pie? Blueberry muffins? Maybe Strawberry Shortcake? My all-time favoriteis apple pie. But, if we're talking spring recipe…it has to be strawberry rhubarb pie. My grandmother always had a fresh pie waiting for me when we came to visit. See you Sunday at Noon ET if not tomorrow in Philly!
Keep it flavorful!
—David
