Harris County Master Gardener Association Saturday, February 25, Tomato/Pepper Sale. Plant Catalog. Tomatoes

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1 Harris County Master Gardener Association Saturday, February 25, 2012 Tomato/Pepper Sale Plant Catalog Beefmaster Big Beef Bush Early Girl Bush Goliath Balloon Big Bertha Golden Marconi Lime Mrs. Burns Lemon Tomatoes Cluster Grande Early Goliath Green Zebra Juliet Peppers Habenero Jalapeno Mucho Nacho Basil Nufar/Genovese Purple Petra San Marzano Sugary (Grape) Sun Gold Sweet Chelsea Serrano del Sol Super Heavyweight Coming April 28, 2012 Spring Plant Sale Featuring Daylilies, Antique Roses, Herbs, Drought Tolerant, All American Selections, Tag Sale Gently Used Garden Treasures Texas AgriLife Extension Service 3033 Bear Creek Drive Houston, Texas Individuals with disabilities requiring auxiliary aids, services or accommodations in order to participate in Extension programs are encouraged to call: Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin. The Texas A&M System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating.

2 Welcome to the Harris Coounty Master Gardener Association 2012 Tomato/Pepper Sale The 2012 Tomato/Pepper Sale is hosted by the Harris County Master Gardener Association (HCMGA). Master Gardeners are certified by and volunteer for the Texas AgriLife Extension Service A member of the Texas A&M System. Our mission is to assist AgriLife Extension in bring relevant, research-based information in horticulture to the public. Proceeds from this sale help us maintain the demonstration gardens and allow us to offer educational programs in our community. Master Gardeners are available to answer your questions. If you have a question after the sale, please call our hotline at or visit Table of Contents Tomato Planting and Care...1 Tomatoes...2 Peppers...4 Herbs...5 Eggplants...6 Recipes pots...$2.00 Quarts...$3.00 Tomato cages...$5.00 Cage Cover...$2.00 Compost...$4.00

3 Tomatoes Planting and Care The tomatoes that you purchased today have been raised in a controlled environment so they have not been hardened off in order to thrive in the world of your garden. You should put them in a sheltered place overnight and expose them gradually to the garden conditions a few more hours each day for a few days. This will improve you chances for success. Be ready to protect them if the weather threatens frost. Planting Prepare the soil carefully before you plant. Raised beds, a minimum of 8, are recommended. The soil should be rich in organic matter. Add 2-3 pounds of a complete fertilizer to 100 sq. ft. of garden area. The garden should receive a minimum of 8 hours of sun per day for the best harvest. Transplant in evening or on a cloudy day if possible. Dig a hole, add a handful of fertilizer and mix it into the soil. Place the plant in the center of the hole and fill with soil up to the first set of true leaves. Tomatoes will form more roots on the portion of the stem that is underground. If the plant is leggy, i.e., has a long skinny stem, it should be laid in a trench and the top bent upward and staked in order to bury most of the stem. This will create a strong sturdy plant. Water the plant in with a fish emulsion. If you really want to push growth you can also water with fish emulsion every 2 days for a week. After that no fertilizer is needed until you see tiny tomatoes. Too much fertilizer will produce lush plants at the expense of fruit. Care Mulch with 2-3 of material, such as leaf mold, leaves or hay, keeping it an inch or two away from the stem. It is best to remove any low growing branches to reduce the splatter of dirt and disease onto the plant. The plants should be staked to protect the small plants from strong winds and rain and then caged and wrapped with row cover to provide more protection from wind, rain, and insects. The cages should be at least 5 high and can be made from 5 by 6 concrete reinforcing wire. Row cover is a nonwoven light weight material similar to but lighter than freeze cloth. It transmits 85-90% of the available light. The wrapping can remain on until the plants are filling the cage and/or blossoms are forming. At this time you should fertilize using either a solid material mixed gently into the soil around the plant or fish emulsion wetting the soil or used as a foliar spray. The Harvest Seed 6 weeks to plant 6 weeks to fruit 6 weeks to harvest. In order for most tomatoes to set fruit the night time temperatures must be between 55 and 70. To beat the squirrels, pick the fruit as soon as you see a blush of pink. Tomatoes ripen from the center outward and will finish ripening and taste just fine if removed from the plant to your kitchen counter. Do not refrigerate unless they are becoming over ripe. 1

4 Tomatoes Beefmaster Beefy Boy Bella Rosa Big Beef Bush Early Girl Bush Goliath Celebrity Champion Cherokee Purple Cluster Grande Early Goliath days to maturity / disease resistance 80 days, hybrid VFNASt 75 days, hybrid VFFTSt 75 days, hybrid VFFNA 70 days, hybrid VFFNTASt 67 days, hybrid VFFNT 68 days, hybrid VFN 70 days, hybrid VFFNTASt 65 days, hybrid VFNT 80 days, heirloom VFNT 63 days, hybrid F 58 days, hybrid VFFNTASt Description Produces enormous yields of large meaty fruits up to ½ to 2 pound in size. Produces large ounce meaty fruit. Bred for enhance flavor Produces high yields of medium large ounce round, firm, bright red fruit. Great flavor. Large fruits perfect for slicing and sandwiches. Full flavor and firm. Very compact plant with good quality fruits. Given good soil, fertility, and water, it will continue to set in hot weather. One of the most popular tomato varieties for home gardening. Good quality firm fruit similar to heirloom, but has disease resistance. Firm medium fruits and likely the most-planted home garden variety because of its disease resistance. Medium large fruits that are solid and meaty. Great sandwich tomato. Produces juicy, dark pink fruit with purple shoulders. Large fruits with no cracking. Sweet with just the right amount of acidity. Produces medium 5 ounce fruits that are flavorful. Usually harvested On-the- Vine and hold up well after picking. Produces large 8-ounce fruit. Sweet and without grainy texture of some large tomatoes. type / height determinate, 6ft Bush, 3 ft Bush, 3 ft 6ft, semideterminate, >6ft, >6ft clustered,, >6ft. 2

5 Green Zebra Juliet Lemon Boy Red Rocket San Marzano Sugary (Grape) Sun Gold Sweet Chelsea 75 days, hybrid 60 days, hybrid 72 days, hybrid VFNASt 60 days 78 days heirloom 60 days, hybrid 57 days, hybrid 67 days, hybrid TFN Variegated fruits with mature fruits tinged with a bit of yellow-orange. Most describe it as refreshing when added to any salad. Good producer that sets earlier in the heat. This variety can be babied through the summer for a fall tomato. Ripens more rapidly in fall with shorter days and cooler weather. A high-yielding yellow tomato with mild flavor. Produces 6 to 7 ounce fruits. Produces medium 8-10 ounce bright red fruits. Very flavorful with a good blend of sugar and acid. Excellent for eating raw or canning Produces firm, moderate sized fruits. Perfect for rich flavorful tomato paste and sauce. Produces ½ ounce supersweet fruits that are pointed on both ends. Huge clusters on vigorous growing plant. You may have to cut it back midseason just to keep it in bounds. A delicious small fruited tomato with complex tomato flavor; sweet and tart. Has a tendency to crack after a good rainstorm or rapid growth from excessive fertilization. Another one of the most popular tomato varieties for home gardening. Produces a large cherry with great flavor and productivity. This plant is a strong grower with desease resistance., >6ft. Roma, bush, 3-6 ft Roma, Cherry small clustered, Cherry, 3

6 Texas Wild Yellow Pear 65 days 78 days Produces small cherry with outstanding flavor. Reseeds readily if fruit is not picked. Could grow in a 20 to 30 gallon patio container. Minature pear-shaped tomatoes have a unique, mild sweetness. Tall plants bear late, but heavily Cherry, Roma, Peppers Balloon Big Bertha Cayenne Chile Chiltepin Golden Marconi Golden Summer Habenero 100 days 72 days, hybrid disease resistant, Tobamo Po Virus 72 days 90 days 80days, heirloom 67 days, hybrid 90 days Produces crisp, unique bell shaped fruits about 3 inches across with 3 or 4 flat, square-tipped wings that flare. The wings are sweet, but the seeds are very hot. Produces glossy 7 inch long by 4 inch across green fruits with thick walls and firm shape. Matures to red. Thin skinned fruit is 4-6 inch long and ½ inch across, slightly wrinkled and very hot. Matures from green to red and used dried or fresh. Produces ½ inch long, pointed yellow and red fruit all year. Makes a nice root hardy perennial ornamental. Popular with birds. Very sweet, very large 7-10 inches long fruits. Matures from light green to golden yellow. Mild tasting and great eating fresh, frying, grilling or stuffing. Produces large, goldenyellow, blocky fruits. Super sweet flavor Produces blocky, wrinkled 2 inch peppers, maturing silvery-green to bright orange on the plant. Among the hottest peppers anywhere. Wear gloves when handling them to avoid transferring that heat to your eye. 3 to 4 feet 3 feet 2-4 feet 2 feet 2 to 3 feet 3 feet 2 to 3 feet 4

7 Jalapeno Mucho Nacho Mariachi Serrano del Sol Super Heavyweight 68 days, hybrid, Tobacco mosaic virus 65 days 55 days green, 75 days red, hybrid, disease resistant, Pepper Mosaic Virus, Potato Virus Y, Tobacco Etch Virus 90 days, hybrid, disease resistant, Tobacco Mosaic virus, Potato Virus Y Produces up to 4 inch, thick walled, heavy pepper with less heat. Good for stuffing, pickling, and eating raw. Produces 4 inch long by 2 inch across, cone-shaped fruits that change from creamy yellow to bright red and have a mildly spicy flavor. Perfect when you want a blast of color and just a hint of heat. Produces very hot 3-3 ½ inch cylindrical fruits that mature from dark green to scarlet. Produces jumbo sized sweet bell peppers up to ½ pound in size. Fruits have thick walls and turn from green to golden yellow when mature. 20 inches 2-1/2 feet 2 ft 2 to 3 feet 3 to 4 feet Herbs Basil Nufar/ Genovese (Sweet Basil) Basil Mrs. Burns Lemon Basil Lime Basil Purple Petra chives full sun Exposure / description white, summer Bloom Dill full to part sun chartreuse, mid summer scented geraniums lavender 2 types mints, assorted Oregano, Greek Oregano, Italian full sun, green, glossy petals full sun, medium green, dull, petite petals white, mid summer white, mid summer parsley, curly full to part sun chartreuse, summer parsley, Italian flat leaf full to part sun white, spring Height x Spread 30 inches x 30 inches 36 inches x 18 inches 24 inches x 18 inches 12 inches x 12 inches 18 inches x 12 inches 18 inches x 12 inches 5

8 rosemary, Salem full sun, pale green 1 inch thin elongated leaves blue, spring 36 inches x 36 inches rosemary, upright full sun 4 feet x 4 feet salad burnett full sun magenta, spring through fall Thyme Assorted herb dish gardens will also be available with a wide selection of preselected herbs. 12 inches x 6 inches EGGPLANT days to maturity / disease resistance Description type / height Green days Light green tender skinned fruit. Elongated fruits grow 4 long 3 feet Disease-resistance abbreviations Since hybrids are developed to be disease resistant, these letters after the names refer to these diseases. Please note not all of these diseases will be prevalent in every Texas garden and that it does not mean that they are immune to the disease, just resistant. Picking a variety with a large alphabet seems like the way to avoid several potential disease problems. 1 V F, FF, FFF N T A St TSWV TYLC verticillium wilt fusarium wilt, races 1 and 2, races 1, 2, and 3 (races are different strains of the same organism nematodes tobacco mosaic virus alternaria stem canker stemphylium gray leaf spot tomato spotted wilt virus tomato yellow leaf curl Hybrids tomato varieties are produced through cross-breeding of two or more parent varieties. The parents are chosen so that each would contribute a favorable characteristic. No, this has nothing to do with genetic engineering, and eating hybrids will not alter your DNA... Cross-breeding is basic biology that occurs regularly under common circumstances. In fact, hybrids have been bred for quite a while now. It is with modern technology that better hybrids have been researched and bred in recent times, those with greater disease resistance and increased productivity. Because hybrids are the results of multiple parents, their seeds do not stay true to their nature and cannot be saved. So, you might ask, what is the big deal between heirloom and hybrid tomatoes? There are some important differences between heirlooms and hybrids. Because modern hybrids are bred mostly for productivity and disease-resistance, taste is often overlooked. A fanatic might argue that all hybrids taste the same While that might be a bit of a stretch, he does bring up a good point. But in general, hybrids are easier to grow and less prone to failure. They are more productive than heirlooms and are very reliable crop bearers. Heirloom tomatoes are more unique in their flavor, color, size, and shape. Indeed, the unique characteristics of a particular heirloom variety cannot be duplicated, and that is something that many growers value. Also note that hybrids are a lot more popular, and they are the ones most commonly sold in your local stores. 6

9 Avid tomato growers often debate the merits of hybrid vs. heirloom tomato varieties. The consensus is that in general, heirloom tomatoes taste better. And because taste is the ultimate factor in growing tomatoes, heirloom varieties are more worthy of being grown. However, despite the fact that experienced growers choose mostly heirlooms, they also throw some hybrids into the garden for reliability purposes. After all, no one can dispute that hybrids are more disease resistant, and will last longer and be more productive as the season progresses. But there are other factors that come into play as well. For example, if your garden is infested with nematodes or is prone to a particular disease, then growing disease-resistant hybrids might be the only viable solution. 2 Tomato Plant Distinction: Determinate Plants vs. Indeterminate Plants A tomato variety can also be characterized by how its plant grows. Each tomato variety is either determinate or. Most tomato varieties are s. Indeterminate plants can grow to more than 10 feet tall, depending on the variety, but no less than 6 feet. The advantages of varieties stem from the huge plants, which are more robust and produce more tomatoes longer than determinate varieties. Unfortunately, their disadvantages also stem from the huge plants, which require a lot more maintenance- like pruning and staking or caging. Although these maintenance are optional and the plants could be left sprawling on the ground (which is how native tomatoes grow anyways), sprawling plants will take up enormous amounts of space and are more prone to diseases and insects in the dirt. Determinate tomato varieties are also known as bush tomatoes. They grow to no more than 6 feet tall before developing laterally instead of vertically. This makes determinate plants shorter and more compact. Appealing features of determinate varieties include: 1. Tomatoes mature faster, with an average of about 60 days. This is because less energy is spent on plant growth and more on fruit production. 2. Tomatoes tend to ripen all at once, which is convenient for preparation and preservation purposes like canning and drying. 3. Plants do not need to be pruned or staked. In fact, pruning is bad for determinate tomatoes because it reduces overall fruit production. There are drawbacks to growing determinates, however. Determinate tomatoes are less flavorful than their counterparts. This is because smaller plants cannot gather as much sugar. Furthermore, determinate tomatoes have a shorter growing season. They bear uniform crops in spurts, where a whole bunch of tomatoes ripen all at once. After about three spurts, fruit production decreases drastically and the plant wilts off. In contrast, s continue to pump a steady supply of fruit until frost. With all that said, determinate and varieties should not be grown next to each other, because the taller determinates might block out the sunlight for the shorter s. 1 The Texas Tomato Lover s Handbook by William D. Adams 2 7

10 SALSA NINETY NINE (MILD) Just sweet enough, just tangy enough, and just spicy enough. Mild enough for kids to enjoy. Ingredients (Yields 20 pints) 24 pounds tomatoes 1 (12 ounce) can tomato paste 1/2 bunch cilantro 16 jalapeno chile peppers, seeded 2 medium heads garlic 6 large green bell peppers, chopped 6 large onions, chopped 9 tablespoons salt 1 cup distilled white vinegar 1/2 cup brown sugar 3/4 cup cornstarch 1/2 cup water Directions Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through food mill. Chop the outsides of the tomatoes. In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3. In blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetables are soft--about 30 minutes. Allow the mixture to cool, and place it in sterile containers Ingredients FRESH TOMATO SALSA 3 tomatoes chopped, 1/2 cup finely diced onion, 5 serrano chiles finely chopped, 1/2 cup chopped fresh cilantro, 1 teaspoon salt, 2 teaspoons lime juice. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. 8

11 TOMATO PIE 4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped ½ cup chopped green onion 1 (9-inch) pre-baked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 1 cup mayonnaise Salt and pepper Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheese and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. BASIC MARINARA SAUCE 6 pounds paste type (or other ripe) tomatoes Boiling water 1/3-cup olive oil 6 cloves garlic, peeled, pressed or minced 2 large onions, chopped 3 large carrots, finely chopped 1/3 cup chopped fresh basil (or 2 Tbs. dry) 3 Tbs. chopped fresh oregano (or 1 Tbs. dry) 2-1/2 tsp. salt 1 tsp. pepper Immerse tomatoes in boiling water for about 1 minute. Lift out with slotted spoon and plunge into ice-cold water. Peel and discard skins. Chop tomatoes to make cups. Heat oil in a 5-qt. or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes, basil oregano, salt and pepper. Bring to a boil, reduce heat and simmer rapidly (uncovered), stirring occasionally, for about 1-1/2 hours or until sauce is desired thickness and reduced by at least half. Use immediately or let cool and pour into freezer containers, cover and freeze for up to 4 months. Makes 1-1/2 2 qts. Excellent over pasta, spaghetti squash (or other veggies) or meats, seafood or shellfish. ITALIAN TOMATO PASTE 15 pounds fully ripe tomatoes, coarsely chopped (about 8 qts.) 4 large red or green bell peppers, seeded and coarsely chopped 2 large onions, coarsely chopped 3 large carrots, coarsely chopped 3 cloves garlic, minced 9

12 In a blender or food processor, puree tomatoes, peppers, carrots and garlic until smooth (a portion at a time). Press through a strainer and discard pulp. In a 12-qt. pot, bring puree to a boil over medium heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat and partially cover. Use immediately or to can, process in pintsize jars for 30 minutes using the boiling water bath method. Makes 5 pints. 1 Cup chopped green or red bell peppers 2-1/2 cup vinegar 6 Cup sugar 2 pouches (3-oz. each) liquid pectin GREEN PEPPER JELLY Prepare 6 half-pint canning jars for canning (immerse jars in water and boil for 15 minutes to sterilize; keep jars in the hot water until ready to use; scald lids and ring band; keep lids in scalding hot water until used). Place pieces of pepper in blender or food chopper and process until finely chopped. Pour into a 5-qt. pot and stir in vinegar and sugar until well blended. Bring to a rolling boil over high heat, stirring constantly. Pour in pectin, all at once, and return to a boil; cook, uncovered and stirring frequently, until thickened (about 3 minutes). Remove from heat and skim off foam. Pour hot jelly into hot jars, filling jars within 1/8 of top. Wipe off rim of jar. Put lid on each jar as it is filled, tightening ring band as comfortably as you can. Cool jars away from drafts on a towel. You will probably hear the pop as the lid seals, but check to ensure by touching center of lid. If it stays down, it s sealed. Store in cool dark area. Makes 6 half-pints. NOTE: To make Jalapeno jelly, substitute at least ¼ cup seeded, chopped jalapeno peppers for some of the bell peppers and use cider vinegar. BECKY S HABANERO SALSA 1 Red Savina Habanero chili, stemmed and seeded, finely diced 4 large tomatoes, seeded and finely chopped 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 tsp. salt ¼ cup fresh parsley, finely chopped 2 Tbs. olive oil 1-1/2 Tbs. red wine vinegar Mix all ingredients together. Allow to sit a room temperature for one hour or more before serving. Serve with chips. Yields 1 1/2-2 cups. NOTE: Caution very hot!! 10

13 MALAY CHILI JAM 1 small onion, quartered and thinly sliced ½ cup sugar 1/3 cup minced seeded medium-hot chiles, such as jalapenos or serranos ¼ cup minced red bell pepper ¼ cup water ¼ lemon, cut into 2 wedges and seeded Large pinch of salt Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210 degrees F. on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving. SAGE-GRILLED EGGPLANT 1 large eggplant, unpeeled 1 ½ tsp. Salt 1/3 cup Sage Butter (see next recipe) ¼ tsp. Pepper Cut eggplant crosswise into ½ slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 1 hour. Rinse eggplant with water and pat dry. Arrange in a single layer in a lightly greased grill basket. Melt Sage Butter in a small saucepan over low heat; stir in pepper. Brush on eggplant. Cook, covered with grill lid, over medium-hot coals ( degrees F.) minutes or until lightly browned, turning and brushing with melted butter mix. SAGE BUTTER Try this butter on grilled chicken or fish or tossed with steamed vegetables. ½ cup fresh sage leaves, loosely packed 1 large shallot ½ cup butter, softened 1 tsp. grated lemon rind ½ tsp. Fresh lemon juice ¼ tsp. Freshly ground pepper Process sage and shallot in a food processor until chopped. Add butter and remaining ingredients; process until mixture is thoroughly blended, stopping occasionally to scrape down sides. FRESH HERB TIPS Lots of fresh herbs are interchangeable, so try experimenting with different combinations in your recipes. Try using scissors to chop your herbs. Place them in a custard cup or small bowl and quickly snip back and forth. For an attractive way to store your herbs, place them stem-down in a glass of water. 11

14 Fresh herbs are not as strong or concentrated as their dried counterparts. The standard substitute of dried herbs for fresh is 1 to 3 (1 part dried to 3 parts fresh). This translates into 1 tsp. dried for 1 Tbs. fresh. To keep herbs fresh for up to 1 week, trim about ¼ from the stem, rinse with cold water, loosely wrap in paper towels, and place in a zip-top bag in the refrigerator. HERB BUTTERS AND CHEESES Almost any herb makes a delicious herb butter or cheese to use as a spread. Some of the best are parsley, chives, savory, marjoram, garlic chives, lemon balm, tarragon and chervil. ¼ cup butter or cream cheese 2 tsp. of fresh herbs Mix 2 tsp. of chopped fresh herb with ¼ cup of butter or cream cheese. Let stand at room tempera ture for 30 minutes. Spread on crackers or bread, corn on the cob, grilled or cooked vegetables or pasta Blend herbs with semi-soft or soft cheese brought to room temperature. Add shredded hard cheese and shape the cheese blend into balls, tubes or rectangles. Chill before serving. Topping a cheese slice with an herb sprig or leaf makes for a special hors d oeuvre. SWEET BASIL & OREGANO VINEGAR Wash and dry 1 leafy sprig (about 5 long) each sweet basil and oregano. Place herbs in pint bottle with 4 whole black pepper corns, fill with red wine vinegar. Store in cool, dark place and use within 3-4 months. HERB BAKED OLIVES 3 ½ cup mixed imported Greek and/or Italian olives 1 cup dry white wine ¼ cup olive oil 4 4-inch sprigs fresh rosemary 4 tsp. grated orange peel 1/3 cup orange juice 1/3 cup extra-virgin olive oil 2 Tbs. snipped fresh rosemary 2 Tbs. snipped fresh parsley 1 Tbs. minced garlic (6 cloves) ¼ tsp. pepper Combine olives, wine, the ¼ cup olive oil and the rosemary sprigs in a 15x10x1 inch baking pan, arranging olives in a single layer. Bake, uncovered in a 375 degrees F. oven for minutes or until most of the liquid has been absorbed, stirring occasionally. Meanwhile, for dressing, combine orange peel, orange juice, 1/3 cup olive oil, garlic and pepper. Transfer the olive mixture to a medium bowl. Discard the rosemary sprigs. Stir in the dressing. Cover and marinate in the refrigerator for 2 hours or up to 1 week. Makes 3 ½ cup (twenty-eight servings, about 6 olives each). 12

15 ROSEMARY DINNER ROLLS 2 ½ - 3 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup cream-style cottage cheese ¼ cup water ¼ cup margarine or butter 2 Tbs. Finely chopped onion ½ tsp. Salt ½ tsp. Dried rosemary, crushed 1 egg 1 slightly beaten egg yolk 1Tbs. water In a large mixing bowl stir together ¾ cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the ¼ cup water, margarine or butter, onion, salt and rosemary. Heat and stir until warm ( degrees F.) and margarine is almost melted. Add cheese mixture to flour mixture. Add whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Placed in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour). Grease twelve 2 ½-inch muffin cups or a baking sheet; set aside. Punch dough down. Cover; let rest 10 minutes. Divide dough into 12 balls. Place each in a prepared muffin cup or shape dough into desired dinner roll shapes and place on prepared baking sheet. Stir together egg yolk and 1 Tbs. water; brush onto dough. Cover; let rise in a warm place until nearly double (about 30 minutes). Bake in a 400 degrees F. oven for minutes or until rolls are golden.