The authors of the Bloomfield series - Debby Mayne, Gail Sattler, Kathi Macias, Martha Rogers, Trish Perry, Miralee Ferrell, Jenness Walker, and Tracy Bowen - invite you to visit our delightful town of Bloomfield. Here's a peek at what you'll see in our beautiful little town:
Wednesday, August 8, 2012
Monday, August 6, 2012
Tips for Beginning Herb Gardeners
One of the most satisfying ways for a new gardener to get started is to grow herbs. Not only are they easy to maintain, you will wow your family and friends with the rich flavors from fresh herbs.
• Start out with herbs you use the most frequently, such as basil, oregano, thyme, and parsley.
• Most herbs need at least five hours of sunlight, so choose a sunny window or patio location that gets full sun.
• Make sure your containers have holes in the bottom for drainage.
• Potting mix is ideal for container-grown herbs.
• Water frequently. Once the soil is dry below the surface, it’s time to add more water.
• Most potting mixes have some fertilizer, so read the label. Fertilize with about half the strength recommended for houseplant fertilizer. Since the flavor of herbs comes from their leaves, don’t use a fertilizer designed to promote the growth of flowers.
• If you add more than one type of herb to a pot, make sure they all require the same growing conditions.
Photo courtesy of Morguefile.com.
• Most herbs need at least five hours of sunlight, so choose a sunny window or patio location that gets full sun.
• Make sure your containers have holes in the bottom for drainage.
• Potting mix is ideal for container-grown herbs.
• Water frequently. Once the soil is dry below the surface, it’s time to add more water.
• Most potting mixes have some fertilizer, so read the label. Fertilize with about half the strength recommended for houseplant fertilizer. Since the flavor of herbs comes from their leaves, don’t use a fertilizer designed to promote the growth of flowers.
• If you add more than one type of herb to a pot, make sure they all require the same growing conditions.
Photo courtesy of Morguefile.com.
Thursday, August 2, 2012
Naomi's Delicious but Nutritious Meatloaf
Naomi is known for cooking delicious meals and hiding extra vegetables that can’t easily be detected. Her motto: No one has to know they’re eatin’ healthy food as long as they enjoy it.
Here is one of her favorites:
Naomi’s Company-Favorite Lasagna
Ingredients:
• 1 lb. ground beef
• 1 16-oz. can tomato sauce
• 1 16-oz. can diced tomatoes
• 2 T. fresh oregano
• 2 T. fresh basil
• 2 cups ricotta cheese
• 2 steamed zucchinis from the garden
• 15 dry lasagna noodles
• 1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F.
2. Spray baking dish with cooking spray or coat with oil to prevent sticking.
3. Reserve ½ cup of the tomato sauce and set it aside.
4. Pour the tomato sauce and diced tomatoes into a medium bowl.
5. Brown the ground beef. Add it to the tomato sauce.
6. Slice and steam the zucchini until tender. Pulverize it in the food processor so it can’t be detected. Add it to the tomato sauce.
7. Chop the fresh oregano and basil finely. Add it to the tomato sauce. Mix well.
8. Cover the bottom of the dish with the reserved tomato sauce and place the first layer of 3 noodles over that.
9. Cover the noodles with 1/2 cup of the tomato-beef-zucchini mixture.
10. Layer with 3 noodles.
11. Spread 1/2 of the ricotta cheese over the noodles.
12. Layer with 3 noodles.
13. Cover the noodles with 1/2 the remainder of the tomato-beef-zucchini mixture.
14. Layer with 3 noodles.
15. Spread the remaining half of the ricotta cheese over the noodles.
16. Layer with 3 noodles.
17. Pour the remainder of the tomato-beef-zucchini mixture on top.
18. Cover with foil and bake for 1 hour.
19. Remove foil and sprinkle mozzarella cheese over the top.
20. Place the dish back in the oven for approximately 2 minutes, or until the cheese is bubbling and starting to brown.
21. Allow it to stand for 15 minutes before slicing and serving.
Photo courtesy of Seeman at Morguefile.com.
Naomi’s Company-Favorite Lasagna
Ingredients:
• 1 lb. ground beef
• 1 16-oz. can tomato sauce
• 1 16-oz. can diced tomatoes
• 2 T. fresh oregano
• 2 T. fresh basil
• 2 cups ricotta cheese
• 2 steamed zucchinis from the garden
• 15 dry lasagna noodles
• 1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F.
2. Spray baking dish with cooking spray or coat with oil to prevent sticking.
3. Reserve ½ cup of the tomato sauce and set it aside.
4. Pour the tomato sauce and diced tomatoes into a medium bowl.
5. Brown the ground beef. Add it to the tomato sauce.
6. Slice and steam the zucchini until tender. Pulverize it in the food processor so it can’t be detected. Add it to the tomato sauce.
7. Chop the fresh oregano and basil finely. Add it to the tomato sauce. Mix well.
8. Cover the bottom of the dish with the reserved tomato sauce and place the first layer of 3 noodles over that.
9. Cover the noodles with 1/2 cup of the tomato-beef-zucchini mixture.
10. Layer with 3 noodles.
11. Spread 1/2 of the ricotta cheese over the noodles.
12. Layer with 3 noodles.
13. Cover the noodles with 1/2 the remainder of the tomato-beef-zucchini mixture.
14. Layer with 3 noodles.
15. Spread the remaining half of the ricotta cheese over the noodles.
16. Layer with 3 noodles.
17. Pour the remainder of the tomato-beef-zucchini mixture on top.
18. Cover with foil and bake for 1 hour.
19. Remove foil and sprinkle mozzarella cheese over the top.
20. Place the dish back in the oven for approximately 2 minutes, or until the cheese is bubbling and starting to brown.
21. Allow it to stand for 15 minutes before slicing and serving.
Photo courtesy of Seeman at Morguefile.com.
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