Wednesday, April 24, 2013

April Recipe: Edible Blossom Tea Sandwiches

Flowers are a universal symbol of beauty. We offer them as gifts on special occasions or simply to show appreciation, but flowers can also play a delicious role in the kitchen in both savory and sweet recipes.

One large cucumber, peeled, seeded and finely chopped
8 ounces cream cheese (“light” style OK) at room temperature
3/4 teaspoon Worcestershire sauce
1/4 teaspoon minced garlic
1 teaspoon salt
1/4 cup finely chopped chives or scallions
Thinly sliced cracked wheat or white bread, crusts removed
Lots of edible blossoms: nasturtiums, chives, borage, calendula, bean flowers or herb blossoms, rinsed and patted dry

Squeeze chopped cucumber in a kitchen towel to remove as much moisture as possible; set aside. Blend the cream cheese, seasonings and chives or scallions. Add cucumber and combine well but do not overmix. Spread on bread and cut into finger-sized open sandwiches.

To serve: Decorate the tops of the sandwiches with petals of various edible flowers.

For more great recipes check out
 Renee's Cookbooks:

Thursday, April 11, 2013

A Taste of the San Francisco Flower & Garden Show

By Laura Schaub, Graphic Designer at Renee’s Garden 

Laura was our emissary to the San Francisco Flower and Garden Show this year and shares tasty photos of her favorite program there.

Every spring I take a break from my work at Renee’s Garden to help out at the SF Flower and Garden Show. This year I had the fun assignment of photographing the demonstrations on the Chef’s Stage. I loved seeing the stage covered with fresh, local, in-season produce, and tasting the delicious dishes the chefs prepared.

It was particularly nice to see some favorite Renee’s Garden varieties used in the demonstrations, like lacinato kale, watermelon radishes, baby beets, Asian greens, seasonal herbs and edible flowers.

Garden-to-table and conscious, sustainable living is an important part of the Renee’s Garden culture. I have learned so much about incorporating seasonal foods into my own cooking, and this was a great opportunity to expand my repertoire!

Here are some highlights:

Wendy Johnson of Green Gulch Farm and Annie Somerville of Greens Restaurant
served up a delicious spring greens, butter bean and watermelon radish salad.
Thy Tran of the Asian Culinary demonstrated dan dan noodles
with mustard greens, superior stock, and pickled mustard.
Anthony Strong from Locanda restaurant served up some delicious
hand-made pasta with garden-fresh greens, fava beans and pecorino cheese.
Gonzalo Guzman from Nopalito and Laurence Jossel from
Nopa fed us delicious chicken and bean tostadas with crema.
Willi Galloway of Diggin Food made delicious herb butters, and lemon verbena tea.
Elianna Friedman of the Center for Urban Education about Sustainable
Agriculture talked about making cooking and eating healthy foods fun for kids.

Wednesday, April 3, 2013

April Recipe: Sweet Lemon and Onion Relish

Meltingly delicious with baked ham, lamb or chicken. Even tastier with your own home-grown onions from Renee's Garden.

3 tablespoons olive oil
2 medium onions, cut into thin 1/4 in. strips
2 medium lemons
2 tablespoons lemon juice
1/4 cup water
5 tablespoons sugar
pinch of salt
1 tablespoon chopped fresh thyme leaves

Heat oil in a medium skillet, add onions. Cover and cook on very low heat, stirring occasionally, until soft but not brown, for about 15 minutes.

While onions are cooking prepare lemons: Squeeze the juice from the lemons and reserve. Scrape out membranes and cut the rinds into 1/4 inch strips. Put in a small pan and cover with cold water; bring to a boil, then pour out the water. Repeat twice, boiling up the rind for  a total of 3 times.

When the onions are tender, add the drained lemon strips, lemon juice, water, sugar, salt and thyme. Cook uncovered over low heat, stirring occasionally, for about  20 minutes, until most of the liquid is reduced and onions and lemons are glazed. Put up in a glass jar. Store in refrigerator for up to a month.

Makes 1 3/4 cups.

For more great recipes check out
 Renee's Cookbooks:
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