6 Fresh Figs, cut in half
½ C Balsamic Vinegar
12 pieces of prosciutto
2 oz goat cheese
2 C Arugula
½ C Fresh Parmesan, shaved
Light grill and close lid to preheat. Drizzle each fig with vinegar. Fill each fig with goat cheese and wrap with prosciutto. Brush each wrapped fig with olive oil. Grill on the upper grates or outsides of grill where they are not directly over the flame. Grill until the prosciutto is beginning to crisp, and figs are softening, 5-6 minutes.
While figs are on grill, toss the Arugula with olive oil, balsamic and parmesan shavings. Sprinkle with salt. Arrange on plates and top with figs. Serve and enjoy!
Figs are a favorite of many southern gardens because of the ease of growing them. There are quite a few varieties that thrive in our hot Memphis summers but can make it through our winters as well. Brown Turkey, LSU, and Celeste are some of our favorites.
Figs should be planted in well-drained soil where they will get at least 8 hours of sunlight. Planting near a southern wall can help by providing protection from winter winds and providing additional warmth during the winter months. Do not plant too closely (within 3-4 ft) to a house, though as figs need plenty of space to grow. Harvest figs when fruit begins to droop and shows color. Netting or pie tins are often used to help prevent birds from harvesting all of your figs before you can get to them.
· 1 1/2 pounds zucchini, grated
· 1 teaspoon salt
· 1/4 cup all-purpose flour
· 1/4 cup grated Parmesan
· 2 cloves garlic, minced
· 1 large egg, beaten
· Kosher salt and freshly ground black pepper, to taste
· 2 tablespoons olive oil
1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.
2. In a large bowl, combine zucchini, flour, Parmesan, garlic, and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium-high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
4. Serve immediately.
Recipe from damndelicious.com
One of the most natural and most prolific garden plants is the zucchini. There are many different varieties, but some of the best for our area are Raven, Tigress, or Bossa Nova. Zucchini seeds can be planted directly into the soil after the last frost. Choose a well-drained location that receives plenty of sun. To help reduce the chance of pests and diseases, make sure there is plenty of space between plants and mulch around the bottom of the plant after the first set of real leaves are formed. Zucchini prefer moist but not soggy soil. Harvest when it's between 4-6" for the most tender fruit.
4 peaches, halved and pitted
¼ C honey
1 TBS Balsamic Vinegar
¼ tsp almond extract
1C Crème Fraiche (recipe below, or purchase pre-made)
1 C Heavy Cream (pasteurized)
1 TBS buttermilk (cultured)
Combine heavy cream and buttermilk. Gently heat to approx. 100 degrees. Keep covered in a warm place and leave for 24-36 hours, until thickened. After crème has thickened, place in the refrigerator. It can be used for up to 1 week.
Whisk ¼ c honey, vinegar, and almond extract in a bowl. Set aside
Heat grill on med-high heat. Brush peach halves with glaze (use about ½ of prepared glaze).
Grill each side until heated through, about 4 minutes per side.
Whisk together crème Fraiche and 1TBS honey until blended.
Place peaches cut side up on a serving plate. Drizzle with remaining glaze. Put a dollop of crème Fraiche on each peach. ENJOY!
Peaches grow especially well planted in full sun in well-drained, loamy soil. They begin blooming in June and produce through mid-August. It will take 2-4 years for a tree to produce fruit. Peach trees produce fruit for around 12 years. Some peaches that do well in our area are Elberta, Redskin, Georgia Belle, and Indian Peaches. These varieties can all be found at Jones’ Orchard in Millington.
1lb. Okra, cut into pieces
2 tbs. Olive Oil
Pinch of salt
2 tsp. fresh thyme, optional
Preheat oven to 425 degrees. Wash and dry okra. Cut into small pieces (or you can leave whole if you prefer). Toss in oil and sprinkle with salt. Bake for 20-25 minutes, shaking pan at least twice during cooking. Remove from oven and sprinkle with fresh thyme if desired.
Okra is one of the plants that does really well in the heat of a Memphis summer. Plant in full sun in a well-drained area with a slightly acidic soil after the last chance of frost. Your okra plant should begin bearing fruit within two months or so. Pick pods when they are 3 inches in length for a tender pod. If they get too long, they will be tough. After picking the first fruits, remove the lower leaves to speed up production.
8oz Cream Cheese, softened
1 C tomatoes, chopped (any variety can be used)
Pesto (recipe below)
2 C basil leaves (removed from stem)
1/3 C pine nuts (walnuts, pecans or even macadamia nuts can be substituted)
2-3 cloves of garlic
½ C olive oil
¼ tsp salt
½ C Parmesan cheese
Tomatoes are one of the most popular home garden crops because of how easy they are to care for and the abundance of fruit they produce.
This perennial grows well in well-drained soil in full sun for most of the day. Soil pH should be slightly acidic. Too much nitrogen makes a lush, gorgeous plant but little fruit production.
Tomatoes are either Determinate or Indeterminate. Determinate tomatoes grow to a certain height then stop. They flower and set fruit within a short period of time. Indeterminate varieties grow, flower, and set fruit throughout the growing season. The vines continue growing throughout the season too, so these plants should be staked, caged, or pruned.
Basil is the most well known of all herbs. It can be planted in the garden near tomatoes to help repel whitefly from your tomato plants. Basil is an annual that needs rich, well-drained soil and full sun. Cut sprigs when flower buds form and before they have opened. Basil can be harvested until the first frost.
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Central Daylight Time Hours:
9 a.m.-6 p.m.
Central Standard Time (Winter) Hours:
9 a.m.-4:30 p.m.
We are located at:
750 Cherry Road
Memphis, TN 38117
(Between Park & Southern)