a few flowers have appeared and we know the spring show has begun, with some possible
wintry intermissions.
Some vegetables can be direct-sown this month. Because the soil is still rather wet, it's best to only lightly hoe off weeds and scruff up the surface before sowing. Fast-growing winter spinach will start producing a crop in 30 to 50 days, depending on the variety. Two reliable varieties are Razzle Dazzle (30 days) and Melody (45 days). Other possibilities are arugula and corn salad; both of these gourmet greens are easy to grow and delicious in salads. Protect these tender seedlings from slugs, either by collecting into a soapy bucket or use one of the new iron-based products such as "Sluggo".
It's not too soon to think about starting tomato and pepper seedlings. We'll discuss this topic in the March issue.
Peas of all types can be planted now. Thanks to the work of Dr. James R. Baggett, OSU Horticulture Department, we have modern virus-resistant pea varieties that stay healthy and produce for a long season. Look for the terms "enation resistant or tolerant" when selecting a variety. For Sugar Pod Peas, Oregon Giant and Oregon Sugar Pod II, Cascadia Snap Pea and Sugar Sprint are good sugar snap-type selections and Oregon Pioneer and Oregon Trail shelling peas are all resistant to enation. Before planting, form a six inch deep trench. Sprinkle the soil lightly with lime and over that place a 2 inch layer of well-rotted compost or manure in the bottom of the trench. Sow seeds thickly over this mix. Add legume inoculant to the seeds--this will help peas form their own nitrogen once soil temperatures reach fifty degrees. Meanwhile, the compost gets plants off to a good start. When plants are eight inches high backfill with soil almost to soil level. If you leave the trench slightly lower it will make watering easier in early summer. Harvesting begins in May and June.
Rosemary begins blooming in winter, opening flushes of one half inch flowers. Typically flowers are blue, but depending on the variety, colors range from palest lilac, through pink to sapphire blue. This easy to grow perennial does well in the Willamette Valley. These plants require a sunny, well-drained site and summer watering. They are susceptible to various root rots and good drainage is the best protection. If your soil is acidic, work a little lime into the planting area. Alternatively, stick a piece of blackboard chalk into the soil six inches from the stem where it will slowly release into the soil. Rosemary does very well in containers; use a commercial potting mix that has good drainage. Regular light waterings and an occasional fertilizing with fish emulsion or liquid seaweed will keep plants vigorous. Container-grown rosemary can grow in a natural form but adapts beautifully to topiary design. Make a wire frame and tie the growing stems to the frame with green grocery store twist ties. Regular pruning with scissors supplies you with rosemary for the kitchen and trains the plant to the shape you want.
The sweet resinous flavor of rosemary is useful for breads, potatoes and all types of meat and poultry. Since it grows wild along the shores of the Mediterranean, it is not surprising the Italians include rosemary in so many dishes. Lay a branch or two under grilled meats, fish or vegetables about five minutes before they are finished cooking. The flowers are a pleasant addition to salads and citrus-based desserts.
Focaccia With Olives And Rosemary
You can make a meal around this bread by offering it as an accompanirnent to a bean or other hearty soup.
2 cups warm water (105 to 115 degrees F) 2 teaspoons dry yeast 4 1/2 cups all-purpose flour, more or less 2 teaspoons salt 1 1/2 tablespoons olive oil 24 pitted Calamata or black California olives, halved
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl, add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough, knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less.
Coat 15x10-inch baking sheet with 1 teaspoon oil. Punch down dough. Transfer to baking sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 1 tablespoon oil over dough. Sprinkle olives and chopped rosemary evenly over. Press olives and rosemary into dough with fingertips. Let dough rise, uncovered, in warm area until puffy, about 25 minutes.
Preheat oven to 475 degrees F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature. Leftover bread can be sliced horizontally for sandwiches. Serves 8.
This recipe and others using rosemary can be found on the Nichols Garden Nursery website at www.nicholsgardennursery.com
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