FOCUS ON EDIBLES
FOCUS ON EDIBLES
Stroll along the front lawn, past the massive oak tree and Japanese Maple to admire this Craftsman-style Bungalow with a full porch and swing. In the back, discover raised beds, many native plants, compost piles, a stylish shed designed + built by neighbor, Mike Larrivee. “Gardening is a great way for me to relax, stay connected to the earth, compost scraps, and grow tasty foods.”
Homeowners: Marie Dennan Address: Felix Avenue
Circa: 1912 Garden Age: 5 years
Plants:
- Trees: Oak, Japanese Maple, Redbud, Cypress Sapphire, Chickasaw Plums, Figs
- Shrubs: Sparkleberry, Spice Bush, Oakleaf Hydrangea, Laceleaf Hydrangea, Buckeye, Elderberry, Blueberry
- Vines: Honeysuckle
- Perennials: Columbine, ferns, Coneflowers, Comfrey, Swamp Iris, Jacob’s Ladder, Milkweed, Rosemary, Sage, Phlox
- Annuals: Kale, Collards, Lettuces, Radishes, Tomatoes, Peppers, Arugula, Onions, Borage, Mustard Greens
Garden Philosophy: Wait as long as possible to my grass in the spring, and let the dandelions, clover, violets, and other flowering “weeds” bloom and grow day-to-day.
Favorite Garden Tip : Send at least 15-30 minutes daily in your garden, to keep up with the maintenance and to enjoy watching your plants grow and bloom.
Image Gallery – Click photo to enlarge + slide.
Caprese Sandwich for a Crowd
created by: https://www.thekitchn.com/recipe-caprese-sandwich-for-a-crowd-231968
INGREDIENTS:
- 1 large round bread loaf or boule (about 8 inches in diameter)
- 1/4 cup basil pesto
- 1 pound fresh mozzarella cheese, cut to 1/4-inch-thick slices
- 4 large, ripe tomatoes, cut to 1/4-inch-thick slices
- 1 cup fresh basil leaves
STEPS:
Cut the bread in half horizontally. Hollow out and remove most of the soft interior of the bread from each half and save for another use.
Spread the cut sides of the bread with the pesto.
Layer half of the mozzarella, half of the tomato, and half of the basil inside the bread bottom.
Repeat with the remaining mozzarella, tomato, and basil.
Place the top on the sandwich, tightly wrap the sandwich in 2 layers of plastic wrap, then refrigerate for at least 1 hour or up to 1 day.
If you prefer a warm sandwich, arrange a rack in the middle of the oven and heat to 350°F. Wrap the sandwich with aluminum foil, place on a baking sheet, and bake just until the cheese is melted, about 15 minutes. Cut the sandwich into wedges and serve immediately.
RECIPE NOTES
Easy serving: Cut the sandwich at home, then rewrap for easy serving at the park or picnic.
Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days
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