Pizza Garden Planting
Ingredients:
- 1 Roma Tomato plant
- Two kinds of pepper plants (one sweet green bell, one spicy)
- 1 basil herb plant and 1 oregano herb plant
- 1 decorative, well draining container of at least 24" (dark color preferred) organic potting mix
- 1 medium tomato cage
- Find a sunny location that will receive at least 6 hours of sunlight per day.
- Fill Container to 4" from the rim with planting mix. Break apart any clumps or clods.
- Carefully remove tomato plant from its container. If there are masses of roots circling the exterior of the root ball, "disturb" them and break them apart.
- Place the tomato plant in the center of the container. Cover the root ball with planting mix. Place the tomato cage around it.
- Repeat the process with the two kinds of pepper plants, one on either side of the tomato.
- Plant the basil and oregano herb plants next, filling in where there are holes. If one side of the Pizza Garden will be exposed to more sun, place the oregano in this spot and the cilantro in the shadier, back side.
- Water Well. Let the water run until it drains out the bottom of the planter for one to two minutes.
Ingredients:
- 1 Plumb or other tomato plant
- 1 onion bulb or scallion set
- 1 Cilantro herb plant
- 1 mild or hot Chili pepper plant
- 1 yellow bell pepper plant
- 1 decorative, well draining container of at least 24" diameter (a dark color is preferred) Organic Potting mix, and 1 medium tomato cage
- Find a sunny location that will receive at least 6 hours of sunlight per day.
- Fill Container to 4" from the rim with planting mix. Break apart any clumps or clods.
- Carefully remove tomato plant from its container. If there are masses of roots circling the exterior of the root ball, "disturb" them and break them apart.
- Place the tomato plant in the center of the container. Cover the root ball with planting mix. Place the tomato cage around it.
- Repeat the process with the two kinds of pepper plants, one on either side of the tomato.
- Plant the cilantro and onion bulbs next, filling in where there are holes. If one side of the Salsa Garden will be exposed to more sun, place the oregano in this spot and the cilantro in the shadier, back side.
- Water Well. Let the water run until it drains out the bottom of the planter for one to two minutes.
Yield: 4 servings (serving size: 2 pieces)
Ingredients:
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 teaspoon extra-virgin olive oil, divided
- 1 Sweet bell pepper, diced
- 1/2 chili pepper, diced
- 1tsp fresh oregano; crushed
- 5 Roma tomatoes, thinly sliced (about 3/4 pound)
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 teaspoon balsamic vinegar
- 1/2 cup thinly sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 400°.
- Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes.
- Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
- Arrange tomato slices on crust, leaving a 1/2-inch border; Add peppers to taste. Sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
- Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
- Sprinkle pizza evenly with sliced basil, oregano, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza.
- Cut pizza into 8 pieces.
- Calories: 298 (30% from fat)
- Fat: 10g (sat 4.6g, mono 3.5g, poly 1.4g)
- Protein: 12.2g
- Carbohydrate: 38.6g
- Fiber: 3.1g
- Cholesterol: 22mg
- Iron: 2.6mg
- Sodium: 595mg
About Betsy Kehoe:
Betsy Kehoe was raised in Iowa and attended Vassar College in Poughkeepsie, New York. After graduating from college, and several years of work in the business world, Betsy came to recognize that her true interests lay with flowers and plants.
She studied floral arranging and opened a business providing arrangements for corporations like Hewlett Packard, and venues like the Palace Hotel and Carnelian Room in San Francisco.
Betsy also became a well-known wedding floral designer. Betsy then went back to school to study Horticulture at Foothill College. She also completed the training to become a UC Certified Master Gardener.
Betsy currently is the owner of Every Bloomin' Thing, where she works as a garden designer and consultant. She specializes in designing and installing beautiful blooming and edible subscription container gardens for her clients from San Francisco to San Jose.
To Contact Betsy you can email her at Betsy@ebtsf.com and for more information, go to everybloominthingsf.com
