In this episode, we talk with cook and author Jonathan Bardzik about enjoying Thanksgiving from the Garden. The plant profile is on Japanese Maples and I share what's going on locally and in my garden.
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| Jonathan Bardzik Photo by Matt Sprague |
EPISODE LENGTH: 57:45
WARNING: Don’t listen on an empty stomach!
00:42 Meet Jonathan!
02:30 “It definitely runs through my veins” — Jonathan, on growing up in the gardening world
05:14 “Growing a little something at home, even if the entire meal … is not home grown, I feel more connected to it” — Jonathan
06:58 How to make the most out of your kale this season, and what challenges you might find along the way
08:46 Pro Tip: To combat kale’s bitterness, add some hot sauce
09:51 Jonathan talks about Romanesco, a hybrid of broccoli and cauliflower
13:08 Best ways to use Bok Choy in your Thanksgiving meals
15:52 Jonathan talks about a dish that will be featured on his Thanksgiving table: roasted sweet potatoes with a chive brown butter chimichurri
17:30 “One of the challenges being in the heart of the city is we have some ‘interesting’ animal pests” — Jonathan, on his home garden in DC
18:57 Having a hedge out front that produces red raspberries during early summer is “heaven” for Jonathan and his husband
19:25 His “proudest edible” is the tall hedge of “barbecue” rosemary along the sidewalk
21:33 Best fruits for making compotes
23:47 “They were as good as sitting in the middle of a field in southern Jersey at the peak of season in June” — Jonathan, on eating blueberries in Paris
26:10 What to bring from your garden to a Thanksgiving dinner when you’re not much of a cook
29:34 All about the Thanksgiving staple: PIES
31:19 “I did a taste test of different squashes with my parents once — a sure sign we need to get out of the house more often” — Jonathan
33:40 “You had me at bacon” — Jonathan and Kathy talk about the different flavor combination possibilities with spinach and other late-season winter greens
35:27 If you’re a beginner vegetable gardener, radishes might be a great ingredient to reach for when prepping Thanksgiving dinner
37:52 If you’re afraid of using a mandoline, you’re not alone!
39:48 Jonathan talks about the different ways to prepare carrots and their tops (42:37)
45:09 “I probably use more parsley than anything else” — Jonathan
47:03 Kathy talks about how to make your parsley last in the garden almost all year round
48:59 Go check out Jonathan’s show “Jonathan’s Kitchen: Seasons to Taste” on Revry!
49:29 Also get a hold of his cookbooks, which you can order directly from his website or on Amazon
50:11 Jonathan’s annual Thanksgiving helpline is available on either his Instagram or Facebook, starting Sunday 11/21 and ending Wednesday 11/24
51:45 Check out editor Kathy Jentz’s new book with Teri Speight on how to grow a garden with a limited space and budget!
52:40 Learn about the “elegant and graceful” Japanese maple in this week’s Plant Profile!
54:42 Garden updates: overwintering the alocasia and other plants as houseplants
55:04 Upcoming events: Lantern Light Tour at Tudor Place and Winter Solstice Celebration at Green Spring Gardens
BTW,
The episode is posted at: https://anchor.fm/gardendc/episodes/Thanksgiving-from-the-Garden-e1aegfk
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Episode Credits:
Host and Producer: Kathy Jentz
Interview Edits: Charlotte Crook
Show Notes: Melena DiNenna
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