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September is the best time to plant spring blooming bulbs. All of the tulips, crocuses, and alliums are best planted once the weather cools, and allows for roots to grow before the ground freezes.
In the spring time, anyone viewing the garden will know that I love alliums. Each year I can’t help but add a few more alliums here and there.
[How to plant alliums:] Dig a small hole seven inches deep and place anywhere from a teaspoon to a tablespoon of bone meal in the bottom; using the same hand shovel, incorporate the meal into the soil. Place the allium bulb point end up and fill half way with soil. At this point I will add a teaspoon more bone meal. Water in the bulb and fill the remaining hole. Come next spring these horticultural ufos will bloom, adding to the already countless numbers.
Since I liked the previous panna cotta recipe, I thought I would make another version of this dairy-free dessert. While at the market the tangerines caught my eye while I was shopping for blackberries. Their vivid orange color alone gave me this idea for a panna cotta. And I think this flavor combination to be dreamy.
Tangerine Panna Cotta Recipe
1-15 ounce can coconut milk
6 Tablespoons granular sugar
1 inch piece of vanilla bean, scraped
Zest of 1 tangerine
1 ¾ teaspoons powdered gelatin
2 Tablespoons cold water
Segments from 2 tangerines
Coconut Flakes [garnish]
1. In a small bowl sprinkle gelatin over the water and stir. Set aside to bloom.
2. In a small sauce pan heat the coconut milk, sugar and vanilla bean to a boil.
3. Remove vanilla bean.
4. Whisk in as much as a quarter cup of the coconut milk into the gelatin to melt.
5. Pour gelatin mixture into the remaining coconut milk.
6. Place 2-3 tangerine segments into dishes.
6. Fill desired jars, compotes or bowls and place in refrigerator for 4 hours.
7. Serve with extra tangerine segments and coconut flakes.