Homegrown Horticulture

0:00        Introduction

1:15        Casey Finlinson lead horticulturist for the Central Utah Water Conservancy District discusses great landscape plants for the yard that will save water.

9:57        Taun discusses four perennials: two great flowering species for summer and two for fall.

20:13     Lawns can struggle during July and August. Why are they turning brown?

25:42     USU Extension Intern Annie Smith cooks Apricot Chicken, a delicious yet easy recipe. 

Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

Transition music: Savannah Peterson, unnamed composition. Used by permission and under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

0:00 Introduction

0:46 Mike Caron discusses some less common fruit options for home food production

27:18 USU Intern Annie Smith shares a recipe for Beet based Brownies

32:05 I talk what to do about field bindweed during the summer.

Beet Brownie Recipe

1 cup red beet, peeled and chopped (roughly the size of one medium beet)

1 can white beans (cannellini beans) rinsed and drained

½ cup maple syrup or honey

1 teaspoon vanilla extract

¼ cup coconut oil, melted

1 egg

½ cup all-purpose flour (add one tablespoon of flour for high elevation)

½ teaspoon baking soda

½ teaspoon sea salt

3 tablespoons cacao powder

1/3 cup your choice of chocolate chips

¼ cup raspberries

1. Preheat oven to 350 F and line a 9x13 baking dish with parchment paper

2. Steam chopped red beet until fork tender, about 8-10 minutes

3. In a high-speed blender or powerful food processor, add steamed beets, beans, maple syrup, vanilla extract, egg, and coconut oil. Blend until smooth and no beet or bean clumps remain. Add in the remainder of the dry ingredients: flour, baking soda, sea salt, and cacao powder. Blend for about 30 seconds or until smooth and incorporated.

4. Fold in chocolate chips. Pour brownie batter into lined baking tray and dot with fresh raspberries.

5. Bake 20-25 minutes or until a toothpick inserted into the center of brownies comes out clean.

0:00 Introduction  

1:47 JayDee Gunnell talks his five favorite small trees and the USU Tree Browser App.    

17:05 Dean Miner discusses growing peanuts in Northern Utah.   

28:36 I answer the question “Can you plant landscape plants in the middle of the summer?”  

35:06 USU Intern Annie Smith shares a recipe for Peshwari Naan that uses locally grown dried tart cherries.

Peshwari Naan Recipe  

2 ½ Cups all-purpose or bread flour   

7g sachet easy-bake or fast action dried yeast   

1tsp salt   2/3 Cup (150ml) plain Greek yogurt   Approx.

2/3 Cup hand-hot water  

Melted butter or ghee, to serve   

1/3 Cup dried tart cherries or raisins   

1/3 Cup desiccated coconut   

1/3 Cup flaked almonds or pistachios   

In a large bowl, mix flour, yeast, salt, and yogurt. Add in water as needed to form a dough. Cover dough and place somewhere warm to rise for 1.5 to 2 hours. Preheat oven to 450ºF and put a cookie sheet into the oven to heat. Roughly blend cherries, coconut, and almonds. Separate risen dough into 8 balls. On a well-floured surface, roll out each dough ball into a thin circle. Evenly divide the filling between each piece of dough and spread the filling onto one half of the circle leaving a ½ in margin on the edges. Fold the dough over to form a pocket over the filling and pinch the edges to seal them. Roll until thin again. Put two naan at a time onto the heated cookie sheet for approximately 4 minutes a side or until it starts to turn golden brown. When finished baking, spread lightly with butter or ghee and serve warm.

USU Tree Browser Website https://treebrowser.org/

Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

The Homegrown Horticulture Podcast is a production and financially supported by USU Extension.

0:00 Introduction

1:07 Justin Wyker discusses five of his favorite trees.

10:32 Intern Annie Smith discusses using locally ripe tart cherries in a “Fresh Sweet Cherry Cream Cheese Pastry”

15:02 Cathy Merrill, a former USU Extension Family and Consumer Science faculty member, discusses grill safety, handling meat safely and introduces a great, but simple teriyaki marinade.

27:28 And finally, I discuss iron chlorosis. A common cause of yellowing leaves in maples and other trees.

Fresh Sweet Cherry Cream Cheese Pastry

8 Oz softened cream cheese

1/3 cup granulated sugar

2 tablespoons flour

1 teaspoon almond extract

1 ½ cups pitted sweet or Montmorency tart cherries

1 egg beaten for egg wash

Powdered sugar

Directions:

Preheat oven to 400 F

Beat cream cheese, granulated sugar, flour, almond extract, and egg yolk together until smooth and spreadable. Set aside.

Unfold a sheet of puff pastry onto a large piece of parchment paper. Along the edges of the puff pastry sheet, cut strips ½ inch wide 1/3 of the way into the center. Transfer the pastry and parchment paper to a large baking sheet.

Spread the cream cheese down the center of the puff pastry being careful to keep it away from the cut edges. Top the cream cheese mixture with chopped cherries, pushing them down slightly into the mixture.

Rotate the pan so that the cut strips are on your left and right. Starting at the top, bring the cut strips towards the center at a slight right angle over the filling. Alternate the left and right sides. Overlap the strips and press down gently as you go. When all of the strips have been folded down, brush the entire pastry with egg wash.

Bake for 20-25 minutes until puffed and golden brown. Let it cool slightly and dust with powdered sugar.

Cathy’s Deliciously Simple Teriyaki Marinade

½ cup oil

¼ cup soy

½ onion finely minced

½ cup brown sugar

Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

Intro 0:00

Heirloom tomato discussion 0:43

Blossom end rot: 13:09

Roasted radishes: 27:08

Sheriden Hansen is an extension assistant professor of horticulture based in northern Davis County, UT. She is expert in many things and one is growing heirloom tomatoes. Additionally, she is great at troubleshooting plant problems. We further local causes and solutions for the dreaded blossom end rot. Finally, Annie Smith, USU Extension Horticulture Intern tells about the delicious roasted radish recipe she made.

Ingredients

1 lb. Radishes

1 1/2 Tbs. Butter

1.2 tsp. Salt

1/2 tsp. Pepper

3 minced Garlic Cloves

2-3 Tbs. Finely Chopped Scallions

Directions

Preheat oven to 425 F. Halve or quarter clean radishes depending on their size. Melt butter or ghee. In a bowl combine all ingredients. Mix until radishes are evenly   coated. Spread radishes out evenly in a 9x 13 inch baking dish and roast at 10 minute intervals, tossing between, until they are golden brown. (About 20-30 minutes.) Garnish with more dried parsley or finely chopped fres parsley.

1/4 tsp. Dried Dill

1/2 tsp. Dried Parsley

 Music Credit: The Joy Drops, Not Drunk Mix, full band, no vocals. https://creativecommons.org/licenses/by/4.0/legalcode