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May 21

Jeff Gillman - Chef Tre Wilcox

Jeff Gilman

To purchase a copy of the book:
The Truth About Organic Gardening

Tips:
Are organic herbicides -- such as corn gluten meal and vinegar -- a good alternative to synthetic chemicals in the garden and lawn?
Maybe. There are natural herbicides which are both safe and reasonably effective, but you'll be giving up a little bit of efficacy and convenience. To control weed seeds that haven't yet emerged in a lawn or garden corn gluten meal can be used. Its biggest problem is that it won't work well the first year that it is applied, and it needs to be applied quite heavily to work. Vinegar is effective on weeds that have sprouted, but it will burn any plant that it touches and it isn't effective on large perennial weeds which will sprout back from their roots.

How effective and safe are organic insecticides?
There are some safe and effective organic insecticides such as Bt which is an insecticide for caterpillars and, depending on the type of Bt purchased, for mosquitoes too. However, there are a number of organic insecticides that can be just as dangerous as synthetic insecticides such as rotenone (which is being discontinued) and pyrethrum. Just because an insecticide is organic does not make it safe.

What are some good alternatives to insecticides?
There are many great alternatives to insecticides. One that is useful for fruit trees is bagging fruit. For apples, when the fruit is about the size of a quarter, a plastic bag can be placed around it to prevent insects and disease from getting to it. Another great method for controlling insects is a floating row cover such as Reemay. This is a type of spun cloth that is placed over plants as they grow. It prevents insects from getting inside to harm vegetables, but still lets enough light through for the plants. Other alternatives include practices such as squishing insects and using a hose to spray them off.

Are there any kitchen cabinet cures for insects that really work and are safe?
There are a few cures that can be tried, but none are perfectly safe and they generally won't be as effective as a synthetic pesticide. That said, a tablespoonful or two of dishsoap in a gallon of water may take care of aphids, but be careful! It can burn your plant too. Hot pepper mixed up in a blender with a little water and sprayed can help control insects too, but be careful! This stuff can burn your eyes and even your hands depending how hot the peppers are. Garlic sprays (garlic blended with a little water) can also be used and sometimes work quite well -- but once again this mix is dangerous if it gets into a persons eyes.

What are some of the ways to keep deer out of the garden?
This is one of the questions that I see the most. The best way, by far, is to install a 12 foot high fence. If this is out of the question then you may try repellents. Different repellents may work in different situations, but usually those that include rotten eggs, sometimes listed as putrescent egg solids are best. A new product called Scarecrow can work very well. Its a motion detector hooked up to a hose which is triggered when deer pass by.

Chef Tre Wilcox

Wild King Salmon, Asparagus, Tomatoes, Citrus
Recipe By :Tre Wilcox, Chef de Cuisine of Abacus Restaurant
Serving Size : 8
Preparation Time :0:30

FOR THE CHAMPAGNE SAUCE
3 cups good champagne
2 cups shallot -- peeled and chopped
2 each bay leaf
1/2 teaspoon black peppercorn
4 sprigs thyme
4 sprigs tarragon
1 Tablespoon Champagne wine vinegar
1 Tablespoon lemon juice
1 cup heavy cream
1 pound unsalted butter
salt to taste

FOR THE ASPARAGUS
1 bunch green asparagus -- trimmed and par blanched
3 Tablespoons unsalted butter
1/4 cup chicken stock
salt and pepper

FOR THE GARNISH
1/4 cup Farmers Market's Best Tomatoes -- outside part only, diced small
4 each Farmers Market's Best Citrus -- segments
1 Tablespoon green and black spanish olives -- pitted and small diced
1 Tablespoon chives -- chopped fine

FOR THE SALMON
8 pieces 3 oz wild king salmon fillets -- skinned and boned
1/3 cup grapeseed oil
salt to taste

FOR THE CHAMPAGNE SAUCE
In a small sauce pot combine champagne, shallot,thyme, tarragon, peppercorns and bay leaf. Reduce liquid by half over medium-high heat. Add cream and continue to reduce till cream begins to thicken. Add lemon juice, champagne vinegar and begin to mount with butter. Season with salt, strain through fine mesh and reserve warm till time to serve.

FOR THE ASPARAGUS
Heat one small saucepan over medium heat melt butter, then add chicken stock. Add asparagus and cook in liquid for two minutes.
Season with salt and pepper. Hold hot till time to serve.

FOR THE SALMON
Heat grapeseed oil in two large saute pans. When oil begins to smoke, sear salmon on presentation side (skin side up)for one to two minute.
Turn salmon over and remove pan from heat. Allow salmon to rest in saute pan for another one minute. Serve right away.

FOR THE PLATE UP
Place small amount of asparagus to the center of large plate. Place hot salmon filet on top of asparagus.
In a small plastic cup mix champagne sauce with citrus and tomatoes. Spoon sauce over salmon, making sure each plate has some of the citrus segments, tomatoes and chives. Serve.

NOTES : Any citrus will do for this dish. If you like you can use an assortment of citrus.