February is
for Roses
Valentine's
Day brings bouquets of romantic flowers, but in Austin it also means get
out the shovels and pruning shears. So join in the tradition:
Persian
Shield
One of the
new plants to hit the Austin nurseries last year was Persian Shield, Strobilanthes
dyeranus. This striking ornamental plant has large, iridescent
purple and silver leaves. It will grow several feet tall if placed
in a shady location and kept well watered. Not reliably hardy in
Austin, it made a good winter houseplant. It is easily propagated
by cuttings, these root quickly in water or ordinary potting soil.
When all danger of a frost is gone Persian Shield will be planted under
a Texas Mountain Laurel (Sophora secundiflora). Bedding companions
will be a clump of Giant Lioripe, a Japanese Painted Fern (Athyrium goeringianum
'pictum') and, at the sunnier edge of the bed, a variegated St. Johns Wort
(Hypericum tricolor).
Use
Your Herbs
Madalene
Hill and Gwen Barclay have a wonderful tomato soup recipe in their book
"Southern Herb Growing". Below is Ann Marie's low fat adaptation
of their recipe. The original Hill and Barclay recipe is pure heaven,
but this one is pretty tasty, too. Use it as a first course at that
Valentine's Day candlelight dinner.
Tomato Soup
1-28 ounce
can chopped tomatoes
2 tablespoons
flour
1/2 teaspoon
salt
1 tablespoon
lemon thyme leaves (no stems, please!)
1 tablespoon
fresh chopped basil (or 1 teaspoon dried)
1/4 teaspoon
pepper
1/4 teaspoon
baking soda
1-8 ounce
can evaporated skim milk
1/2 cup dry
white wine
Toasted herb
bread (optional)
Puree tomatoes in blender. Place in saucepan and combine with flour, salt, lemon thyme, basil and pepper. Simmer 10 minutes. Quickly stir in soda. Stir in evaporated skim milk and cook over low heat until slightly thickened. Do not allow to boil (unless you want curdled soup) Stir in wine and simmer 20 minutes until wine flavor is "mellowed". Serve with toasted herb bread. Makes 4 servings.
