Recipe – Winter Fruit-Stuffed Pork Tenderloin

PorkTenderloinServes 8

1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup dried figs

2 pork tenderloins (about 3 lbs total)

1 tsp salt

1 tsp freshly ground black pepper

1 cup crumbled blue cheese

2 tbsp extra virgin olive oil

4 tbsp butter

1/4 cup honey, preferably sourwood honey

  1. Mince the apricots, cherries, and figs by hand or in a food processor.
  2. Slice the tenderloins lengthwise, almost all the way through. Open them up and lay them flat. Place each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound each piece of meat with a meat tenderizer until it is about 1/2 inch thick. Remove the top piece of plastic.
  3. Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese. Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloin, continuing to push in any fruit or cheese that may fall out.
  4. Preheat the oven to 350°F.
  5. Heat the oil in a large skillet over medium-high heat. Sear the tied tenderloins, turning as each side is browned. Be careful when searing the open side, as some fruit and cheese might fall out. You are just trying to seal in the meat juices, not trying to cook the pork all the way through.
  6. Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 seconds, or until the butter is melted. Drizzle the butter over the tenderloins.
  7. Place the tenderloins on a baking sheet. Bake for 15 to 20 minutes, or until the meat reaches an internal temperature of 150°F. Remove the baking sheet and allow the tenderloins to sit for at least 10 minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter.
  8. Snip off and discard the strings. Slice the pork into 1 inch thick pieces and serve.

Find more honey recipes in the book at Johnson’s:

Masterton, Laurey. (2013). The Fresh Honey Cookbook. North Adams, MA: Storey Publishing.

Recipe – Winter Fruit-Stuffed Pork Tenderloin

DIY Liquidambar Wreath

LiquidambarWreath

Star-shaped leaves and bright berries form a petite ring of autumnal fireworks.

25 liquidambar leaves
15 sprigs of callicarpa berries
8 asters
10 stems of rose hips
wire wreath frame
paddle wire

1. Start with the wire wreath frame. Gather a variety of the listed ingredients to create a small bundle.

LiquidambarWreath22. Attach the bundle to the frame with paddle wire. Gather a second bundle and attache it on top of the first with paddle wire.

3. Continue making and attaching bundles, slightly varying the number of each ingredient. Trim any stems that extend too far off the frame.

4. Tuck the stems of the final bundle under the first bundle.


The Wreath Recipe Book by Alethea Harampolis and Jill Rizzo of Studio Choo

DIY Liquidambar Wreath

DIY Gourd Swag

GourdSwag

Get your gourds off the ground and present them in a new light as garland.

9 gourds of various colors and shapes
Long heavy-gauge needle
Heavy-gauge fishing line
Hammer
Nails
Six 1-yard-long pieces of ribbon

1. Drive the heavy-gauge needle threaded with heavy-duty fishing line through the gourds, using a hammer to tap it through if there is too much resistance. Leave 6 inches of fishing line at each end.

2. Attach the garland to the wall using nails, and tie three pieces of ribbon to each end of the garland to conceal any exposed fishing line.

DIY Gourd Swag

Recipe – Fruit Beer Float

fruitbeerfloat

Wild and sour ales, beers made with wild yeasts that impart appealing acidity developed over extended time spent either in steel tanks or wood barrels, are a joy to pair with the right foods.

Serves 1

3/4 cup American Wild Ale with fruit

1 giant scoop good-quality vanilla ice cream

Raspberries for garnish (optional)

Pour the ale into a stemmed tulip glass. Carefully slip in the scoop of ice cream. It’s important to add the ice cream to the beer, rather than vice versa, to ensure that it will float and not stick to the bottom of the glass. Garnish with two or three raspberries, if desired. Serve immediately with a spoon and straw.

Recipe – Fruit Beer Float

DIY Pumpkin Planter

diypumpkinplanter

You can do this fun DIY with any plant you wish! Your neighborhood Johnson’s has has hardy fall mums, asters, pansies, cabbage, and more!

What you’ll need:
A fall plant of your choice
A pumpkin a little wider than your plant, but about the same depth
Gardener’s Gold Organic Potting Soil

Just remember to:
1. Drill a few drainage holes in the bottom of your pumpkin, and
2. Spray lemon juice or rub petroleum jelly around the inside of the pumpkin to prevent it from rotting as quickly


Photos by Lucas Greenhouses and Laura Pachucki

DIY Pumpkin Planter

Recipe – Pansy Cake with Edible Dirt

PansyCake

Cake:

2 sticks margarine/butter/or substitute
3 heaping Tablespoons cocoa powder
1 cup water
1 1/2 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

In a medium saucepan, melt margarine, cocoa and water and bring to a rapid boil, then
pour boiled mixture over sugar, flour, and baking powder. Mix together.

In a separate bowl add the baking soda to the buttermilk.

Add beaten eggs, vanilla and buttermilk/soda mixture to the flour-cocoa mixture.
Pour in two greased 8-inch round cake pans.

Bake 25 minutes at 350°F or until done when tested with a toothpick.

Frosting:

4 cups confectioner’s sugar
4 Tablespoons butter, softened
4 Tablespoons whole milk
1 teaspoon vanilla extract
red and blue food coloring

In a mixing bowl combine all ingredients and beat until smooth and fluffy. Combine red and blue coloring to create desired purple color.

Top cake with crushed Oreos and edible pansies.


Recipe and photos from: Rikki Snyder

Recipe – Pansy Cake with Edible Dirt

DIY – Coat Hanger Wreath

CoatHangerWreath

You will need: wire coat hanger, floral tape, white spray paint, ribbon, scissors

  1. Shape the bottom part of your coat hanger into a circle. Spray paint it white outdoors or in a very well-ventilated area. Paint one side and let it dry, before flipping over and painting the other side.
  2. After the paint is completely dry you are ready to add the flowers. Make a very small bouquet using a few flowers in varying sizes, then add a couple sprigs of greenery. Trim stems to a similar size, leaving about an inch of stems. Wrap all the stems together with floral tape.
  3. Using floral tape, wrap the bouquet to the hanger. In this example we went with the bottom left of the circle. If you like, you can fill the whole circle or add flowers only to the bottom center with delicate ribbons hanging down for a sweet finishing touch.
  4. Continue making little bouquets and overlap them to cover the wrapped stems of the previous bouquet. Attach each bouquet to the hanger using floral tape. For the last bouquet flip the direction in order to finish off the end of the flower display and cover any wrapped stems.
  5. If you spot gaps, collect a few buds. Push fine wire through the base of your buds, twist the wire, and attach the buds to the hanger.

Find more ways to decorate with flowers:

Decorate with Flowers by Holly Becker and Leslie Shewring

DIY – Coat Hanger Wreath

Fall Lawn Care – Seeding and Feeding

fallscene

Don’t fall short – now is the best time to seed and feed your lawn! Starting now will help your lawn come back healthier and even more beautiful next spring.

Seeding your lawn:

1. Mow and rake the lawn and apply a starter fertilizer. Johnson’s recommends Scotts Starter Fertilizer.

2. Johnson’s recommends a high quality tall fescue seed mix. Tall fescues will grow in a very wide range of sun exposures and soils. Johnson’s carries our own blends of grass seed formulated for the Washington Metropolitan area.

3. Cover the reseeded area with Greenview Seed Accelerator or DeWitt Straw TakSack. This is a clean and efficient way to keep the seed moist and help it germinate faster. Straw TackSak is designed to stop erosion and promote germination.

4. Keep the area moist, checking it in the morning and afternoon. Do not allow the seeded area to dry out while the seed is germinating. Johnson’s has a complete line of hoses, sprinklers, and timers to help you with this task.

Feeding your lawn:

1. When you get to your final mowing of the year, mow the lawn just a bit shorter than usual.

2. “Sweeten” the soil in mid-fall with pelletized lime.

3. Rake up leaves or use a mulching mower to shred them. You don’t want leaves smothering your lawn during the winter, but shredding leaves turns them into a nourishing compost.

4. Use a high quality, slow feeding, organic lawn food specially formulated for this time of year. We recommend Espoma Fall Winterizer – it contains extra potash to help your grass survive the winter.

5. Look for bare spots in your lawn and reseed. Be sure to allow enough time for the seed to establish before winter arrives. To reseed small areas and repair bare spots, we recommend using Scotts EZ Seed for tall fescue lawns.

6. Pull all those pesky weeds.

7. Irrigate as needed, but keep in mind that you’ll need less water for your lawn in fall.


Find more Lawn Care information on our Tips & Info page.

Fall Lawn Care – Seeding and Feeding

Recipe – Baked Crab Dip

BakedCrabDip

Makes about 2 cups.

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest-panko topping, this dip will be a party favorite – easy to put together, quick to bake, and quick to disappear, too.

6 oz. fresh crabmeat, well drained

1/2 cup diced red bell pepper/capsicum

1/2 cup finely chopped fresh flat-leaf parsley

3 tbsp snipped fresh chives

1/2 cup reduced fat mayonnaise

4 oz. whipped cream cheese

1 1/2 tbsp fresh lemon juice

1/2 tsp hot sauce, such as Tabasco

1/4 cup panko (Japanese bread crumbs)

1/2 tsp grated lemon zest

1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1 qt/1 L shallow baking dish. In a small bowl, combine the panko and lemon zest.

2. Position a rack in the upper third of the oven and preheat the oven to 425°F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Dip do-ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.


Find more recipes in the book at Johnson’s

Morgan, Diane. (2010). Skinny Dips. San Francisco, CA: Chronicle Books.

Photo by Sheri Giblin

Recipe – Baked Crab Dip