0:00 Introduction  

1:47 JayDee Gunnell talks his five favorite small trees and the USU Tree Browser App.    

17:05 Dean Miner discusses growing peanuts in Northern Utah.   

28:36 I answer the question “Can you plant landscape plants in the middle of the summer?”  

35:06 USU Intern Annie Smith shares a recipe for Peshwari Naan that uses locally grown dried tart cherries.

Peshwari Naan Recipe  

2 ½ Cups all-purpose or bread flour   

7g sachet easy-bake or fast action dried yeast   

1tsp salt   2/3 Cup (150ml) plain Greek yogurt   Approx.

2/3 Cup hand-hot water  

Melted butter or ghee, to serve   

1/3 Cup dried tart cherries or raisins   

1/3 Cup desiccated coconut   

1/3 Cup flaked almonds or pistachios   

In a large bowl, mix flour, yeast, salt, and yogurt. Add in water as needed to form a dough. Cover dough and place somewhere warm to rise for 1.5 to 2 hours. Preheat oven to 450ºF and put a cookie sheet into the oven to heat. Roughly blend cherries, coconut, and almonds. Separate risen dough into 8 balls. On a well-floured surface, roll out each dough ball into a thin circle. Evenly divide the filling between each piece of dough and spread the filling onto one half of the circle leaving a ½ in margin on the edges. Fold the dough over to form a pocket over the filling and pinch the edges to seal them. Roll until thin again. Put two naan at a time onto the heated cookie sheet for approximately 4 minutes a side or until it starts to turn golden brown. When finished baking, spread lightly with butter or ghee and serve warm.

USU Tree Browser Website https://treebrowser.org/

Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

The Homegrown Horticulture Podcast is a production and financially supported by USU Extension.