Roses in the Southern Garden
In Roses in the Southern Garden, by G. Michael Shoup (Antique Rose Emporium, 2000; $40), Emporium
owner Mike Shoup writes with deep knowledge of his love affair with this "gorgeous, seductive, sometimes petulant plant," the antique rose. Mike's descriptions go way past botany to relate one rose to another and suggest best uses. There's a wealth of information in this beautiful - thanks to Alison Duckworth's design - and easy read.
Rosemary Shrimp Grill
There's nothing better than the taste of rosemary on grilled shrimp. This is a great way to trim your rosemary bush and use the branches to cook shrimp, tomatoes, and other vegetables from the garden.
24 medium to large fresh shrimp
12 fresh mushrooms
12 cherry tomatoes
3 onions, quartered
6 overgrown rosemary branches, the woodier the better, cut to 14 inches long and stripped of leaves (save 1/2 cup of leaves to use in marinade; freeze the rest)
1/2 cup olive oil
red and black pepper
1/2 cup fresh rosemary leaves
2 cloves garlic, crushed
juice of one lemon
2 sprigs fresh basil or 1/4 teaspoon dried basil
2 sprigs fresh oregano or 1/4 teaspoon dried oregano
First, make the marinade by combining all those ingredients and whisking to blend. Marinate the shrimp and mushrooms for an hour or so. Assemble the remaining ingredients kebab style on the rosemary branches. Grill over medium heat until the shrimp turn bright pink, then turn over and repeat. Or broil in the oven for about 5 minutes on each side close to the heat. Do not overcook! Serve immediately over angel hair pasta or couscous with crusty bread and a fruity white wine.
Serves 4 to 6