We had a great time last Saturday with the folks from Dillwood Farms and appreciate them hosting our Veggie Gardening Class and Cooking Demo. Afterwards, Deb had a ball sharing tips and tastes while showing how to create the perfect culinary container garden for the gourmand gardener in you! Her French and Italian gardens were big hits with the attendees and she promised to share her recipes for the tastings she offered so here you go. Be sure to add these gems to your recipe repertoire for easy summer (or anytime) entertaining!
[gallery order="DESC" orderby="rand"]
Herb Butters:
French: Beat 1 stick unsalted butter til soft, add 1 T fresh lemon juice and a healthy pinch of kosher or sea salt. Mince a healthy tablespoon each of garlic chives, flatleaf parsley and thyme. Mix briefly, then refrigerate. I usually form into a log with film (saran wrap) so I can keep handy in fridge and just cut off a pat or two as I need it. Marvelous on baguette slices, but also under skin of chicken before roasting, or over potatoes, carrots etc.
Italian: Beat 1 stick unsalted butter til soft. Add 1 T fruity olive oil (Tuscan is my fave) and 1 t kosher or sea salt. Mince 1 healthy T each of flatleaf parsley, basil and rosemary. Sprinkle with red pepper flakes and black pepper. Mix, refrigerate in form as above. Fantastic on steak off the grill or on other grilled or roasted meat. Also on baguette slices.
Herb Aioli: Into food processor, add 1 garlic clove run through a garlic press OR grated on a rasp. Add 1 T each minced rosemary, thyme, fresh lemon juice. Also add 2 egg yolks, a pinch of sugar and salt & pepper to taste. Whiz about 10 seconds. Through the feed tube, drizzle in ¾ C EVOO. This will take about 30-40 seconds. Fabulous over hard boiled eggs, asparagus, any white fish. Another way I transform it is to add freshly grated parmesan or asiago cheese, spread on baguette slices and broil just long enough to toast. So good.
Pineapple Fresca: Chop fresh pineapple into bite-sized cubes. In small saucepan mix ½ C sugar and ½ C water. Add 1 mint stem with leaves (any flavor mint you prefer) and same quantity of fresh basil. Bring to boil, turn off and cover and steep until cool. Discard herbs, add the pineapple bites and refrigerate til VERY cold. Delish!
No Comments »
Don't miss this fabulous garden tour of some of Atlanta's most exquisite gardens sponsored by the Georgia Perennial Plant Association. Enjoy a beautiful day gathering fresh inspiration for your own garden! Find more details about the gardens on the
GPPA website.
No Comments »
A few weeks ago, I had the pleasure of meeting Nathaniel Hewell. Nathaniel’s family has been making hand thrown terracotta garden pottery since the 1850’s. That’s before the Civil War for all of you that weren’t paying attention in American History 101.
This pottery is high temperature fired as to be frostproof. It is beautiful with wonderful color and elegant simple form. It is also extremely well priced – where can you find anything handmade, much less at a great price? These pots work well in both the house and patio. Neat stuff, please come and see.
Walt
No Comments »
We hope you'll join us for this Saturday's Veggie Gardening Workshop and Cooking Demonstration with Savi Market's Chef Don Trimble. This fun and free workshop will inspire and educate you as Chef Don shares his passion for the farm to table movement. Read on about Chef Don and plan to see us Saturday!
Hailing from some of the top restaurants in Atlanta and Washington DC, Chef Don Trimble has honed his craft as a true ambassador of farm to table cooking over the past decade. "Understanding how to cook the food is one thing, but truly being a chef is understanding where your food comes from."-Trimble.
Knowing the whole story of a vegetable is an understatement for Don. As the Executive Chef of Savi Urban Market in Inman Park, Chef Don makes sure his guests are enjoying the freshest possible menu offerings. A not so typical day in the life of a chef, Chef Trimble starts his day in the fields, planting, harvesting and tending to the farm, only to return to the kitchen and prepare the bounty of his labor. From the seed entering the ground to the food reaching your fork, Chef Trimble's passion surrounds it. This is, without a doubt, a unique and borderline obsessive affinity for a craft that very few chefs possess.
No Comments »
Imagine our surprise to receive the
May issue of Lawn & Garden Retailer Magazine, flip to page 21 and see our beautiful roof garden in FULL COLOR! We are flattered and thrilled to be one of four finalists in the LGRM Merchandiser of the Year Awards and can hardly wait til July to hear if we take the grand prize. Deb installed the roof garden last spring and it has become a permanent fixture at the Garden Center - we love succulents and it's a perfect showcase demonstrating how low-maintenance and easy they are to grow.
No Comments »
If you've ever had the pleasure of meeting our Landscape Designer, Kara Hames, you know how great she is. Kara is smart, fun, practical and her passion for design shines through in every project she touches. We receive consistent rave reviews from our customers so if you're considering a landscape project, you may want to give her a call - 404-873-4702. Just be aware...you may not want to leave your home or yard!
No Comments »
Habersham Gardens has been a supporter of the Ladies of the Lake Garden Club in Atlanta's beautiful Garden Hills neighborhood for many years. This year's annual fundraiser - the LOL Garden Party at the Duck Pond on May 1st - was no different and Habersham was there during the fun and festive event with a mini version of our award-winning garden center. A portion of proceeds benefitted the event and we all enjoyed a beautiful Sunday afternoon in the park.
No Comments »
We had a great time last Saturday with the folks from Dillwood Farms and appreciate them hosting our Veggie Gardening Class and Cooking Demo. Afterwards, Deb had a ball sharing tips and tastes while showing how to create the perfect culinary container garden for the gourmand gardener in you! Her French and Italian gardens were big hits with the attendees and she promised to share her recipes for the tastings she offered so here you go. Be sure to add these gems to your recipe repertoire for easy summer (or anytime) entertaining!
[gallery order="DESC" orderby="rand"]
Herb Butters:
French: Beat 1 stick unsalted butter til soft, add 1 T fresh lemon juice and a healthy pinch of kosher or sea salt. Mince a healthy tablespoon each of garlic chives, flatleaf parsley and thyme. Mix briefly, then refrigerate. I usually form into a log with film (saran wrap) so I can keep handy in fridge and just cut off a pat or two as I need it. Marvelous on baguette slices, but also under skin of chicken before roasting, or over potatoes, carrots etc.
Italian: Beat 1 stick unsalted butter til soft. Add 1 T fruity olive oil (Tuscan is my fave) and 1 t kosher or sea salt. Mince 1 healthy T each of flatleaf parsley, basil and rosemary. Sprinkle with red pepper flakes and black pepper. Mix, refrigerate in form as above. Fantastic on steak off the grill or on other grilled or roasted meat. Also on baguette slices.
Herb Aioli: Into food processor, add 1 garlic clove run through a garlic press OR grated on a rasp. Add 1 T each minced rosemary, thyme, fresh lemon juice. Also add 2 egg yolks, a pinch of sugar and salt & pepper to taste. Whiz about 10 seconds. Through the feed tube, drizzle in ¾ C EVOO. This will take about 30-40 seconds. Fabulous over hard boiled eggs, asparagus, any white fish. Another way I transform it is to add freshly grated parmesan or asiago cheese, spread on baguette slices and broil just long enough to toast. So good.
Pineapple Fresca: Chop fresh pineapple into bite-sized cubes. In small saucepan mix ½ C sugar and ½ C water. Add 1 mint stem with leaves (any flavor mint you prefer) and same quantity of fresh basil. Bring to boil, turn off and cover and steep until cool. Discard herbs, add the pineapple bites and refrigerate til VERY cold. Delish! 
Facebook fan page
