Recipe: Zest and herb combination also works in muffins
Lime-mint bread is spectacular with coffee or tea. The mint sprig on the plate is from a lime mint; it also makes excellent tea itself. Kathy Morrison
This is an off year for my orange tree, but my lime tree has made up for the citrus gap. The fruit is ripening quickly, so I'm trying to use it up. (Can't give it away, unfortunately, thanks to the Oriental fruit fly quarantine.)
I hit on putting lime and mint together in a quick bread, and found an easy Betty Crocker recipe to adapt. I used a mint actually called lime mint, but just about any mint would work -- spearmint probably better than peppermint. Sub lemon for the lime if you want, or try 1 teaspoon orange zest in place of half the lime zest.
I baked my tea bread in two disposable aluminum pans, because I planned to take it to a potluck. The two smaller loaves take less time to bake and are easier to cut for serving. But use whatever good bread pan you have available.
This recipe also makes spectacular muffins, baked for about 20-25 minutes.
Lime-mint tea bread
Serves 16
Ingredients:
1-3/4 cups unbleached all-purpose flour
3/4 cup granulated sugar, organic if possible
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup neutral vegetable oil
2 teaspoons grated lime zest, from 1 large or 2 small limes
3 tablespoons fresh lime juice, divided
Handful of fresh mint leaves, finely chopped (about 2 teaspoons)
1 tablespoon plus 1 teaspoon granulated or confectioners' sugar, for brushing
Instructions:
Heat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch bread pan or two small disposable pans.
In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder and salt.
In another bowl or large measuring cup, combine the egg, buttermilk, oil, lime zest, 1 tablespoon of the juice, and all the mint.
Stir the liquid mixture into the flour mixture until moistened. Some lumps may be visible, but that's OK -- quick bread should not be overmixed.
Bake until the top starts to brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes for a standard loaf pan, 40-45 minutes for the smaller pans.
Meanwhile, combine the remaining 2 tablespoons of juice with the remaining granulated sugar or the confectioner's sugar, whichever you're using. (It will be a thin mixture, not like cake glaze.) When the bread comes out of the oven, brush the mixture over the top. Let cool 10 minutes on a rack, then remove from pan(s) and allow to cool thoroughly before cutting and serving.
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Flowers in My Back Yard Series
June 2: Sunflowers capture Sacramento's summer attitude
May 29: Are your roses going 'blind'?
May 26: Zinnias are the summer flowers every garden needs
May 19: Plant dahlias now for late-summer flower power
May 12: Know your coreopsis from your bidens
May 5: Mums the word on Mother's Day weekend
April 28: Majestic Matilija poppy is worth a look
April 21: Celebrate roses, America's favorite flower
April 14: Small flowers with outsized impact
April 7: Calendulas do double duty
April 3: Make Easter lilies last for years to come
March 31: In praise of a pollinator magnet (small-leaf salvias)
March 24: Azaleas brighten shady spots
March 17: The perfect flower for beginners? Try zonal geraniums
March 10: Keep camellias happy for years to come
March 3: Fruit tree blossoms are a fleeting joy
Feb. 27: Are your roses looking rusty?
Feb. 24: Treasure spring daffodils now and for years to come
Feb. 17: How and why to grow wildflowers
Feb. 10: Let's talk Valentine's Day roses
Feb. 3: Why grow flowers?
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Garden checklist for week of June 7
Afternoon highs are expected to be back in the mid 90s by midweek, then edging towards triple digits. Plan your planting and garden activities accordingly.
* Remember to water early.
* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias.
* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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Food in My Back Yard (FIMBY) Series
Lessons learned during a year of edible gardening
WINTER
Is edible gardening possible indoors?
Hints for choosing tomato seeds
Why winter is the perfect time to plant fruit trees
When to plant? Consider staggering your transplants
How to squeeze more food into less space
Plant a fruit tree now -- for later
Win the weed war by tackling them in winter
Tips for planting bare-root trees, shrubs and vegetables
Time to give vegetable seedlings some more space
Ways to win the fight against weeds
FALL
Dec. 16: Add asparagus to your edible garden
Dec. 9: Soggy soil and what to do about it
Dec. 2: Plant artichokes now; enjoy for years to come
Nov. 25: It's late November, and your peach tree needs spraying
Nov. 18: What to do with all those fallen leaves?
Nov. 11: Prepare now for colder weather in the edible garden
Nov. 4: Plant a pea patch for you and your garden
Oct. 27: As citrus season begins, advice for backyard growers
Oct. 20: Change is in the autumn air
Oct. 13: We don't talk (enough) about beets
Oct. 6: Fava beans do double duty
Sept. 30: Seeds or transplants for cool-season veggies?
Sept. 23: How to prolong the fall tomato harvest
SUMMER
Sept. 16: Time to shut it down?
Sept. 9: How to get the most out of your pumpkin patch
Sept. 2: Summer-to-fall transition time for evaluation, planning
Aug. 26: To pick or not to pick those tomatoes?
Aug. 19: Put worms to work for you
Aug. 12: Grow food while saving water
Aug. 5: Enhance your food with edible flowers
July 29: Why won't my tomatoes turn red?
July 22: A squash plant has mosaic virus, and it's not pretty
July 15: Does this plant need water?
July 8: Tear out that sad plant or baby it? Midsummer decisions
July 1: How to grow summer salad greens
June 24: Weird stuff that's perfectly normal
SPRING
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
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