A fresh recipe straight from the garden

Greetings! As the summer is winding down I hope you have had a chance to check out the exciting "Roots, Shoots, and Fruits: The Incredible Edible Garden" exhibit at the zoo. If you have not had the opportunity to check it out yet, you still have a few weeks to get there. In the mean time check out our newest recipe which comes from the Minnesota Homegrown Cookbook. This recipe features potatoes, parsnips, and rutabaga-several fresh ingredients grown at the zoo's exhibit.

Yukon Gold and Root Vegetable Mousse


Ingredients:

3-4 medium Yukon gold potatoes, peeled and quartered

1/4 lb. parsnips, peeled and diced 1/4 inch

1/4 small rutabaga, peeled and shredded

2 minced garlic cloves

1/4 cup butter

1 green onion, chopped

1/2 cup sour cream

Parsley, salt, and pepper

Directions: Bring 6 quarts of water to a boil. Boil the potatoes, parsnips, rutabaga, and minced garlic cloves together for about 20 minutes or until tender but not mushy. Drain and return to the pan to dry over low heat for 3 minutes.  Then place them in mixer. Add butter and mix on low speed until the butter is melted. Add the remaining ingredients and continue to mix on low speed until the desired texture is achieved. Taste and adjust seasoning before serving. 

Enjoy!

Growing herbs in your own garden

The garden exhibit at the Zoo features a variety of different plants. The horticulture staff is in the garden all day long to discuss gardening with exhibit visitors.  For those interested in gardening, we recommend coming at 11:00 A.M. when the daily garden talks are held. Just last weekend the gardeners gave a special presentation on herbs and herb preservation.  follow this link for specific topics and dates: http://bit.ly/n9bNin  In addition to the help provided by gardeners at these sessions, here are some helpful hints for starting your own outdoor herb garden:

Although, exact requirements vary by plant, go to this link to find some general guidelines about herb gardens: http://www.herbgardeningguru.com/

Step 1: Select the herbs for your garden:

Different herbs require different amounts of sunlight for optimal growth. For example, unlike most herbs that grow best in the sunlight, angelica, woodruff, and cicely grow best when partially shaded from the sun.

Step 2: Make a plan for your garden:

Once you have determined which herbs to grow and how many you wish to grow, you can start to plan out the space of the garden. Before you actually start to plant your herbs, map the garden out on paper. To have a garden with a good variety of herbs, make sure the garden is in a location that receives at least six hours of sunlight each day. Group the herbs that grow best in the shade together in a shady region of the garden plot.

Step 3: Plant the herbs in adequate soil:

Herbs need to have soil that drains well. Improve the drainage in the garden by using organic matter, such as compost. The soil should have a neutral pH level.

Step 4: Apply proper amounts of fertilizer:

Apply fertilizer to the soil, but not too much. If excess fertilizer is used, the herbs will show more growth. However, the excess fertilizer will make the herbs less flavorful.

Step 5: Prepare the garden bed:

To prepare the garden bed, dig into the soil and add organic matter at all levels so that it can reach the roots of the plants. Get rid of any stones are large clumps that you may find in the soil. Finish off by leveling off the soil with a rake.

Try it out and let us know how it goes!

Grow strawberries at home

A couple of weeks ago we posted a recipe for strawberry rhubarb muffins. How about making the muffins with strawberries grown from your home garden?

Below we will provide some tips on how to grow strawberries on your own at your own house!

Strawberries are an easy fruit to grow in your own garden. They can be harvested in the first summer. Growing strawberries at home can help you to avoid grocery store prices and they taste better!

Step 1: Choose a location to grow the strawberries:

Strawberries grow best in sunny areas. Plant the berries in a container and depending on what type of residence you live in, place them on a balcony, rooftop, patio, doorstep, in a hanging basket, or in a stacked planter to ensure the plants get adequate sunlight.

Step 2: Select an appropriate container so the plants have room to grow:
Choose a container made of clay, plastic, or wood. To allow the plants to grow properly, the container needs to be at least one foot deep. Do not grow the plants too close to each other. To allow the plants to spread horizontally, they should not be planted closer than 10 inches apart. Make sure that the container has drainage holes at the bottom.

Step 3: Give the plants plenty of soil:
Strawberries grow best in deep soil. The soil should have lots of organic matter, such as compost or shredded bark. Have a one-inch layer of compost at the top. Prior to planting, purchase a bag of nitrogen-rich organic fertilizer. Mix the fertilizer into the soil and water it down.


Step 4: Choose which type of strawberry plant:
There are two types of strawberry plants: Everbearing, which will give you berries in the first year; and June-bearing, which should be planted in March, and will produce berries in the Spring or early summer of the next year. To learn more about the different varieties of strawberry plants, talk to your local nursery.

Step 5: Take care of the plants:
Make sure that the plants receive adequate water throughout the growing season. Trim the old leaves as necessary. After picking the fruit, fertilize the top level of the soil. Each plant should produce berries for 2-3 years.

Best of luck as you grow your own strawberries! 

The local media is spreading the news!

KSTP recently did a story on our Edible Garden!  Watch this clip to find out a bit more about the exhibit and get excited about coming out to see it yourself.



We also shot some footage of one of our garden talks in the Roots, Shoots & Fruits garden. Check this link for a video with some insider knowledge on practical home gardening. http://www.facebook.com/pages/Como-Park-Zoo-Conservatory/183604995067#!/video/?id=183604995067

Don't forget to tell us what you think, ask questions or share your experience in the garden! Comments are appreciated.

A new fresh Minnesota-grown dish

Greetings from "Roots, Shoots, and Fruits: The Incredible Edible Garden!"

Check out the exhibit if you have not had the chance yet. Once you have visited the exhibit, come to the blog and let us know about your experiences.

This week we have a butternut squash and shiitake mushroom wild rice risotto recipe from allrecipes.com. This dish is a tasty and healthy Minnesota-grown recipe for you to try at home.


Butternut Squash and Shiitake Mushroom Wild Rice Risotto


Ingredients:
3 ounces dried sliced shiitake mushrooms

• 4 cups water
• 4 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)
• 4 cups vegetable stock
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 cup wild rice
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (4 ounce) container crumbled Gorgonzola cheese
• salt and ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley

Directions: Combine the shiitake mushrooms and water in a bowl. Make sure the mushrooms are covered with water. Allow the mushrooms to soak until they have softened, which should take about 30 minutes. Drain and reserve the liquid for future use. Preheat an oven to 375°. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Then spread it onto an un-greased baking sheet. Roast the squash in the preheated oven until it is tender but retains its shape; this should take about 30 minutes. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat. Next, melt the butter in a large skillet over medium heat. When the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden. Stir the wild rice and the Arborio rice into the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion. Cook, stirring occasionally, until the liquid has been absorbed. Pour enough of the simmering stock mixture into the skillet to cover the rice. Then cook and stir until the liquid is nearly completely absorbed, which should take about 4-5 minutes. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender. Add the butternut squash. Cook until the squash is hot, which should take 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper as desired. This dish is best if served immediately. 


Enjoy!

A home grown 4th of July treat!

Happy Independence Day from "Roots, Shoots, and Fruits: the Incredible Edible Garden!"  Read on for a delectable and patriotic treat that you can make with Minnesota grown strawberries!

Red, White and Blue Pie

Ingredients:
2 lb. strawberries, cleaned & sliced, divided
1 pt. blackberries or blueberries
1 C. granulated sugar
1 deep dish pie crust, baked
Sweetened whipped cream, as needed

Instructions: 
1. Take 1/2 of the strawberries and put them in the blender with the sugar. Blend until smooth.
2. Move these to a saucepan and simmer until you achieve a nice glaze consistency and the strawberry puree is soft. Let cool to warm or room temperature.
3. In a separate bowl, combine the rest of the strawberries with the blackberries, and fold in the glaze (after it cools).
4. Pour into your prepared, pre-baked pie crust. Refrigerate until cold.
5. Before serving, top the outer edge of the pie with the whipped cream so you can still see the red/blue interior (or if you wish pipe out lines of whipped cream so you get a flag-like appearance.)

Tip: To make this Fourth of July dessert recipe look even more festive for the 4th, save some of your fruit to arrange on top for a festive look!

Stop by the exhibit soon to see our fruits and have an exciting and educational experience.
Have a fun and safe holiday.

A fun and easy recipe from the garden

Greetings all!

I hope you are all having an enjoyable summer so far. For those of you who have not had the chance to visit the exhibit, there is always something exciting going on here for the whole family, check it out! 

One of the plants featured at the garden is strawberries. This week we have a recipe for strawberry rhubarb muffins  from the Minnesota Homegrown Cookbook.

Strawberry Rhubarb Muffins

Ingredients:

1 3/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, slightly beaten

1/4 cup plain yogurt

1/2 cup vegetable oil

1/2 teaspoon vanilla

1/4 cup diced fresh rhubarb

1 cup chopped fresh strawberries

Directions: Preheat oven to 400°. In a large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, combine egg, yogurt, oil, and vanilla. Stir the egg mixture into the flour mixture until all ingredients are moistened. Fold rhubarb and strawberries into batter. Then, divide the batter between 12 greased muffin cups. Sprinkle the muffin tops generously with sugar. Bake in preheated oven at 400° for 20 to 25 minutes or until golden brown.

Enjoy!

Let us know what you think of the muffins.

Tell us about your opening day experience

We are finally open! We enjoyed seeing all of you as we celebrated the opening of "Roots, Shoots, and Fruits: The Incredible Edible Garden" and want to hear all about your experiences at the opening day event. 

For those of you who weren't able to make it, don't worry! The exhibit will be open for the duration of the summer and will feature daily talks from the horticulture staff at the zoo. Several times throughout the summer, we will feature local authors and other guest speakers. The exhibit features activities for all ages so bring the whole family! 

Join us this Friday for the exhibit opening

Please join us this Friday, June 17 for the opening of the Como Park Zoo & Conservatory's newest exciting exhibit, "Roots, Shoots, and Fruits: The Incredible Edible Garden!" Learn new recipes to try at home and practical tips to try in your home garden from the zoo's horticulture staff. Bring the whole family!

To tide you over until Friday's opening do some summer cooking on your own. We recommend making a organic tomato and herb oil appetizer that is featured in the Minnesota Homegrown Cookbook. The recipe features some of the ingredients that you will be able to find at the exhibit.

Organic Tomato and Herb Oil Appetizer

Ingredients:

2 large organic tomatoes

1 tablespoon cilantro oil

2 teaspoons white truffle oil

1/4 cup micro greens

Sea salt and fresh ground pepper

Directions: First, prepare the cilantro oil. For the cilantro oil you will need 1/2 pound of cilantro, 1/2 cup of olive oil, and 1/2 teaspoon of salt. Begin by boiling a small pot of water. Then place approximately a half-dozen ice cubes and  2 quarts of water into a small bowl. Place small bunches of cilantro into the boiling water for 2 seconds. Remove the cilantro bunches immediately and let them cool in the ice water. Then remove the cilantro bunches from the ice water and squeeze the water out. Next, cut the stems off and chop the leaves. Then place the cilantro in a food processor with the olive oil and salt and purée for 1 minute. Place a strainer over a pitcher and scrape the cilantro mix into the strainer. Let it stand for one hour. Pour the oil into a small tube and refrigerate it.  

Wash the tomatoes and then slice them into 1/4-inch thick slices. Place them around a large plate or platter. Drip the cilantro oil and truffle oil randomly over the tomatoes. Then sprinkle it with the sea salt and ground pepper as desired. Lastly, enjoy this summer appetizer that goes well with cheeses, bread, or grilled items. 

Stop by the exhibit this Friday and throughout the summer for more recipes and cooking tips!

Welcome to Roots, Shoots, and Fruits!

Welcome to the blog for “Roots, Shoots, and Fruits: The Incredible Edible Garden” at the Como Park Zoo and Conservatory in St. Paul, Minnesota! The exhibit will run from June 17, 2011 through Labor Day. 


Throughout the summer, the exhibit will feature numerous special events, talks given by local gardeners and cookbook authors, daily gardening tips provided by the horticulture staff, and much, much more! Periodically throughout the summer, the blog will be updated to discuss what’s going on at the garden. Additionally, the blog will feature recipes for you to try and gardening tips for you to use in your home gardens. The blog will also give you and other exhibit visitors the opportunity to comment and share your experiences at the exhibit. Stay tuned for more information…