The Urban Garden Center is hosting a plant sale next week, offering native plants, vegetables, palms, herbs and fruit trees.
The Honolulu Rose Society will be in attendance to help celebrate the center’s new rose garden. Rosarians will help visitors select plants and offer growing advice.
The center also grows a wide variety of herbs that enhance home-cooked meals. Pair them with fresh garden vegetables.
ROASTED EDAMAME SALAD
12 ounces fresh or frozen shelled edamame (about 2 cups)
Kernels from 2 ears fresh sweet corn (about 1/2 cup; see note)
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
| PLANT SALE AND WORKSHOP
>> Where: Urban Garden Center, 955 Kamehameha Highway
>> When: 9 a.m. to noon Feb. 11
>> Call: 453-6050
|
Preheat oven to 400 degrees.
Place edamame, corn, scallion, garlic, oil, salt and pepper in 9-by-13-inch pan and stir to combine. Place on middle rack of oven and roast 10 to 15 minutes, just until edamame begins to brown. Remove from oven. Refrigerate until cooled, about 30 minutes.
Toss with tomato, basil and vinegar. Taste and adjust seasoning. Serves 4.
Approximate nutritional information, per serving: 150 calories, 8 g fat, 0.5 g saturated fat, no cholesterol, 400 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g sugar, 10 g protein
Note: To remove corn kernels from cob, stand shucked corn cob upright in large bowl. Using sharp knife, slice kernels from cob.
FRESH CORN CHOWDER
1 tablespoon unsalted butter
1 strip bacon (optional)
1/2 cup chopped yellow onion
1/3 cup chopped carrot
1/3 cup chopped celery
Kernels from 4 ears fresh sweet corn (about 2 cups), cobs reserved
1 bay leaf
3-1/2 cups low-fat milk
1 medium potato, peeled and diced
1/4 cup chopped red bell pepper
Kosher salt and fresh ground pepper, to taste
1/2 teaspoon fresh thyme leaves
In large saucepan, melt butter over medium heat. Add bacon if using and cook until fat is rendered but bacon hasn’t started to brown, 3 to 4 minutes. Add onion and sauté 4 to 5 minutes, until soft. Add carrot and celery and cook 5 more minutes. Break corn cobs in half and add to saucepan. Add bay leaf and milk. Bring to boil and reduce heat to bare simmer. Cover pot and cook 30 minutes, stirring constantly to avoid burning.
Discard cobs, bacon strip and bay leaf. Add potatoes and red pepper; season with salt and pepper to taste. Maintain constant simmer and cook until potatoes are fork tender, about 15 minutes. Add corn kernels and thyme; simmer another 5 minutes. Serves 4.
Approximate nutritional information, per serving (based on whole milk): 330 calories, 13 g fat, 7 g saturated fat, 35 mg cholesterol, 200 mg sodium, 43 g carbohydrate, 4 g fiber, 16 g sugar, 12 g protein
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