Garden, Plant, Cook!

Tuesday, July 19, 2016

New Discount From My Publisher - Act Quickly!

Back Cover Of My Cookbook "101+ Recipes..."
Dear Folks,


If you are considering purchasing my books or calendar, this is one of the best offers in a while.

My publisher is offering a 30% DISCOUNT on my calendar and books.

[Not applicable through other sellers.]

The offer is good though July 24th.


ONLY applicable to Print, not ebooks or PDFs

"Enter code LULU30 at checkout and save 30% on all print books. This offer ends July 24th. Remember, coupon codes are CASE-SENSITIVE."
Do a little early holiday shopping?

Have a great day!

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Sunday, July 17, 2016

August Sowing In The Desert Garden + Tips on Critter Control and Dense Planting for Success

Dear Folks,

Thyme To Sow For Fall!    The picture at the right is me crumbling leaves between the double berms of my Barbados Cherry tree.

Yes, I know it is 105+ on average, but if you want winter squash/pumpkins for the holidays and get a jump start on your fall gardening. Sowing in August and forward into the fall is the way to grow.

Note: I am off traveling for until early August.  I am providing a lot of information to help you ready your fall garden.

Below is my monthly planting guide.  SOWING, not transplanting is the key here. 

Shade the soil not the plant.  Density of planting. ["NURSE PLANT"  -- Pictured is one of my 2 foot wide posts using purslane to protect the soil of some pepper and moringa plants.]  As much as possible there should be little or no soil showing.  Light twig or leaf mulch* over the seed bed can help deter birds and critters and keep the seeds moist.Seed beds need to be kept uniformly moist, so the seeds never dry out before breaking the soil surface.  This may require sprinkling each evening.

"Nursery Beds" can be used, with existing plants or summer loving flowering plants like Portulaca (Moss Rose), where you use the edge of the flower canopy to sow under.

Critter control can be maintained with chicken wire hats.  My Frist  Short Video on using chicken wire.  I just created a second video on choosing a different Chicken Wire Hat, when the critters are really intent on your seedlings.  I also show using a collar to ward off sowbugs, slugs and snails.

*Light twig or leaf mulch the picture of me at the top is from my short video on double berming a tree, but the same principle of crumbling leaves as a mulch applies to sown beds.  Just crumble the leaves to a light dust, to help retain moisture to the seeds while they germinate underground.

Two principles of sowing here in the desert garden are key to success.

1)  Seeds respond to soil temperature and fall primarily into two categories -- those that love their feet warm and those that like their feet cool.  In other words the seeds and plants respond to soil temperature.  They also respond to daylight hours and that coincides with the soil temperature.  Carrots like cool soil and don't mind shortened daylight hours.  Tomatoes need their feet warm and the longer the day the better.

2)  Seeds are dormant.  To break dormancy consistent moisture and temperatures are needed to keep the seed germinating.  If you let the soil dry out while the seed is germinating underground - it will die.

If you think August is too soon to sow, last August 1st I sowed cilantro and chervil seeds - on September 25th I saw the Chervil seedlings, followed shortly thereafter by the cilantro responding to the soil cooling!  The plants then took off.

I am repeating here a post from my facebook page on the density of planting and radiant heat.  

Density Planting and the issue of radiant heat.

I talk about this, a lot, particularly now while we are in our high heat times, but it is applicable year-round in the desert garden. If you shade the soil, not the plants, you will have better production and healthy plants.

If you put your hand on the hood of car on a July afternoon, or touch a metal handle that is in direct sun, you know exactly what radiant heat feels like.

It is really simple. The direct sun bakes everything, even in the winter the temperatures of objects (pots, concrete, block walls, bare soil) exceeds the air temperature. In the winter I found the effects of our desert sun on the sides of pots (for example) to be 20+ degrees higher than the air temperature. In the summer it is more like 80+ degrees over air temperature. You know all the jokes about frying an egg on a street in July? That does not occur at 105 or 110 air temperature, but it does occur at radiant heat of 180+.

I took a picture of the edge of my strawberry bed to give you a visual of what is happening. The edges of the bed are dried to crispy-critter stage. Move in and you see lush green with only a tiny dried leaf edge here and there.

The mass of green holds in moisture, minimizes moisture loss, and lessens the over all temperature of the soil and root zone.

Keep this in mind as you review your garden and for planning, planting and sowing activities. I am getting a blog post together on August Sowing and Gardening Tips.

Mulch is the secondary density. Use 2-4 inches around plants, but not touching them.

           Large selection of seed-only (sowing) planting.
Beans, Snap (bush and pole)
Bok Choy
Brussels Sprouts
Greens, all
Onions, Green
Squash, Winter

Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii)
Portulaca (Moss Rose)
Sweet Alyssum

GARDEN TIPS for August
    The new-to-desert gardener may be asking how can anyone plant in August, with 105+ temps.  Well consider:  If you want pumpkins for Halloween, you have to count back 90-120 days for seeding in.  These seeds will germinate in the 'cooling' soil.
    Cool weather annuals and biennials can be sown every 2-4 weeks (beginning in August) through end of January for a continuous crop through next spring.
    With food plants such as pumpkin and corn and their long growing season requirements, a one-time planting is sufficient.  AND, give the pumpkins room!
    With corn, plant in 'blocks' not 'rows' space the individual seeds approximately 6 inches apart imagining a 12 inch square, then the next square etc. you will have rows in a sense, but not the typical farmers rows.  The reason for this is pollination - the anthers of the corn knock together better with the closer planting and therefore you get more corn.
    PLANT ONLY one variety of corn a season - otherwise they may cross.  Save one or two cobs, allowed to dry on the stalks at the end of the season for, replanting next corn season
    Heavy pre-fall seed planting begins now (corn, pumpkin, etc.).
    Higher humidity can reduce moisture loss to plants, reducing watering frequency, but check with water meter regularly.
    Hold off on any major TRANSPLANTING until the fall when the temperatures drop back to prime planting weather.
    Chlorosis may appear particularly in the fruit trees.  This yellowing of the leaves, leaving the leaf vein showing through bright green is the result of the iron in the soil being made unavailable to the plant due to excess water in the soil which causes the iron to bind to other minerals.
    Easily treated with an application of ironite or green sand before watering.  These elements do not burn the plants and can be used as needed throught the season.  The yellowing of the leaves usually resolves within 1 to 2 weeks of the application.  Use only ironite or green sand and not a fertilizer containing it as you could overfertilize and THEN burn the plants.
    Although this is a result of a lot of water in the soil it does not necessarily mean you are overwatering, only that the additional water required due to the high heat of the season is causing the situation.  It sometimes also occurs in the winter time when the cold soil causes the same thing to happen.

HOWEVER - you can over water during the Summer Monsoons.  Use your moisture meter to check soil moisture after heavy rains.  You may be able to skip the next watering cycle if it is within 2 days of the rain.

SUNBURN damage:  Like frost damage - do not prune until danger of sunburn is over - the damaged plant protects the lower growth.

    Tomato plants that have continued through the summer will start setting fruit again as soon as the night time temperatures drop below 80 again. Towards the end of August to September prepare for new flowering times by pruning back about 1/3 to ½ of plant, do this gradually over several days, to give the protected lower growth time to adjust to the higher light levels.

TIME to watch for aphids and other pests that start to flock back as the night time temps dip down at the end of August.
    They like the cooling weather as we do!  The squash family (pumpkin) is particularly vulnerable so keep your safe soap spray handy (1 quart of water, 1 teaspoon each of vegetable oil and dawn dish detergent)  Shake spray, shake spray undersides and tops of leaves every 5 days as needed.  Do this in the evening so the spray does not sunburn the plants.
    With the cabbage family another food plant favored by the bugs, pour a quarter cup of light soapy solution right down the center stalk once a week (1 quart of water and a finger tip of dawn dish detergent)  Grandma would dump the used dish pan water down the plants to do the same thing.

Geoff Lawton shared a short video with an Australian Permaculture Farm - well worth watching for the concept of dry land farming possibilities using permaculture practices.

That is all for now folks.  I know I threw a lot at you here, I want you to be successful in your gardening journey.

You can find links to sellers of my calendar and books at on my website or the side bar here.

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Sunday, July 10, 2016

Poached Eggs In or Under Sauces

Dear Folks,

Poached eggs are a staple of many families.

Inexpensive, nutritious, and versatile, eggs are the go-to when you have to make a meal fast.  And they are great no matter the time of day.

Usually poached in water, poached eggs are a plain platform to be creative with.

Yesterday, I wanted to use up my homemade pasta sauce and decided on eggs poached in the sauce.

Because I had some zucchini which I promised to cook up for Deane, I decided on a bed of sauteed zucchini for the eggs and sauce.

This type of meal is so flexible.

You can substitute your choice of base:  sauteed or boiled vegetable, boiled rice, grain or lentil/bean, or boiled pasta, or a bed of fresh mixed greens, or toast or oven-baked garlic bread.

You can substitute your sauce:  Salsa, chili sauce, tomato sauce or even gravy (maybe cool Greek Tzatziki OR my Warm Yogurt Sauce*).

So:  Eggs + sauce + base = Great Tasting, easy and cheap meal.

Eggs Poached in Sauce

1 cup of sauce per person
1-2 eggs per person
1 cup of cooked pasta, vegetable, grain or lentil/bean OR 1 cup of fresh mixed greens or toast or garlic bread.

Cook up whatever base you want to serve over.
Crack, carefully, all of the eggs you will be using into a bowl and season with cracked black pepper and salt.

Bring sauce to a boil, then reduce to a simmer and gently slip eggs into the sauce, one at a time (it is easy to control each egg coming out of the bowl but don't worry it they come out together - you can cut them apart later).  Simmer covered until the white cooks, but the yolk is still runny.

Plate up your base, make a well in the center, and using a slotted spoon place one or two eggs per person into the well, top with sauce.  Serve and enjoy.

Back when I was writing my cookbook, I was reading about a chef who, after a long day's work (near Midnight) wanted something fast and satisfying so he poached up some eggs and served them over greens, and I thought about wanting to do something with yogurt for a while and the light bulb went on.  I wanted a warm/hot sauce to go with the eggs, so I developed a Warm Yogurt Sauce made with a Fennel/Parsley Pesto.  It was a hit.

Midnight Eggs Over Bed of Greens with Warm Yogurt Sauce
1-2 poached eggs per person
1 cup of mixed greens
Yogurt sauce recipe

Warm Herb Yogurt Sauce
From “101+ Recipes From The Herb Lady”

1    cup of plain yogurt, gelatin-free
Squeeze of fresh lemon juice
1    tablespoon olive oil
1-2    teaspoons corn starch
1    tablespoon water
2    tablespoons of Fennel Parsley Condiment (below)
    Place yogurt in a sauce pan and very, very gently warm—stirring regularly (using a double boiler may be easier). Add in lemon juice and olive oil. Mix corn starch and water together and pour slowly into warmed yogurt—stirring to desired thickness. Add condiment and stir in well.

Fennel/Parsley Condiment (Pesto)
1    teaspoon fennel seed, ground
1/2    cup fresh parsley leaves
1    tablespoon olive oil
2    tablespoons water
    In a mini-processor or with mortar and pestle, mix fennel and parsley, add oil, and add enough water to make a paste. Store in refrigerator for up to 1 week. Use in following recipes.

OTHER USES For The Fennel/Parsley Pesto:
– As a sandwich spread with sliced chicken;
– make tuna salad with 1 tablespoon Fennel/Parsley Condiment, 6 oz. tuna, mayo and a bit of salt and pepper;
– toss with 1 cup chopped tomatoes and a bit of salt and pepper if desired;
– 1 tablespoon mixed into scrambled eggs.

Back in 2009 at the Mesa Farmers Market I was tasting some of the Salsas for sale when I thought of Huevos Rancheros a traditional dish of a fried egg topped with salsa.

Hmmm, I thought - why not poach the eggs IN the Salsa.  I grabbed eggs, salsa, a bag of mixed greens and some great kalamata bread and cooked up dinner.  The link below is to my recipe.

Huevos Mercado Granjero aka Farmers Market Eggs

. . .

Back Cover "101+ Recipes..."
If you enjoy these recipes you can find more in my book "101+ Recipes from The Herb Lady"  There actually over 150 recipes and there is an index in the back for finding recipes based on what you have on hand:  eggs, chicken, tofu etc.

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Wednesday, July 06, 2016

Stevia, The "Honey" Herb

Dear Folks,

I've written about Stevia before, but my plant was looking so gorgeous the other day, I thought it was time to talk about this fascinating herb again.

I took the picture June 2nd and that ruler is a 15 inch one to give you a size reference.

This plant has re-grown for about 5 years and is one of my favorite successes in our desert garden.

Stevia Stevia rebaudiana is a member of the greater sunflower (Asteraceae) family and is native to Paraguay.  It was “discovered” by the Europeans about 400 years ago, but has been used by the native people for 1500 years where it is sometimes called the honey herb.
    Unlike essential oils which flavor our beloved herbs, Stevioside and Rebaudioside (the glycocides which gives the sweetness to Stevia) are an element and more stable than an essential oil.  Dried Stevia remains sweet for years.
    It is a subtropical plant and notoriously difficult to grow from seed.  In my warmer valley location garden (250 chill hours on average) I have several plants which return from dormancy early March each year, including 2 volunteer seedlings, meaning I now have 1st generation adapted plants for which I am very grateful.
    12-20+ times sweeter than sugar, Stevia can be used fresh, dried or as liquid to flavor foods and beverages (steep like tea, refrigerate and use up in 5 days).  The commercial processed Stevia is concentrated to increase the sweetness up to 300 times more than sugar, but tends to bring forward a natural back note of licorice and can be bitter to many people.  The fresh or dried leaf is not bitter.
    The plant grows through the summer and starts to flower in the fall.  It will benefit from afternoon shade in the summer.

 My Stevia Recipe Notes.

    Fresh or dried Stevia leaf is at least 10-12 times sweeter than sugar.  This form differs dramatically from the processed form which winds up a powder or liquid.  The processing is intended to increase the sweetness ratio, however for many folks it winds up with an aftertaste.  This is a shame since one of the attractions of Stevia (beside the fact that it is natural) is its ‘clear’ taste, with no bitter aftertaste such is found in artificial sweetners.

    Stevia is stable in hot and cold cooking and is considered safe for diabetics because it is an element, not a sugar, and does not impact the insulin production in the body.

    A small piece of leaf is all most people need to sweeten a cup of tea or coffee.

To substitute use the below ratios as a starting point.  Each person’s perception of sweet varies so you may need less or more depending.

Ratio:  Begin with 1/2 to 1 1/2 tablespoons of the dry leaf substitute per 1 cup of sugar.

Dry Rubs (herb/spice mixes):  for grilling meats and vegetables call for sugar--substitute 1/2-3/4 tsp stevia leaf for each tablespoon of sugar, mix or grind well to blend.

Baking:  when substituting stevia for sugar, you need to replace the bulk which granular sugar provides in addition to sweetness – try any pure (nothing added) fruit purees such as applesauce, apple butter, prune whip, or yogurt. (Note: if you need to reduce egg or oil in a recipe for health purposes these same ingredients can be substituted.)

        Steep the Stevia in the liquid you will use for baking.  If you do not want the green “floaties” in your baking, strain and proceed with the recipe — remembering to replace the bulk of sugar as noted above.

Sauces, Salads, and Dressings:  If you commonly put a pinch of sugar in your cooking, crumble a bit stevia leaf instead.

Homemade Stevia Liquid Sweetner:  Steep 1/2 teaspoon of stevia in 1/2 cup of hot or just boiled water for 30 minutes. Strain and keep the liquid in the refrigerator for up to a week.  Use to sweeten beverages or where a little drop of sweet liquid will work (like just made salad dressings).  Like a tea bag, Stevia steeped in water can be re-used to make another batch of sweet liquid.  It may not be quite as sweet as the first batch, but you can get every drop of sweetness from the leaves, doing a second steeping.
Sun Tea: 1/4 cup of Stevia leaves to a ½ gallon added to whatever mix of herbs and teas you desire.  

A word about the Commercial Stevia Sweeteners:  

Tru-Via and Pur-Via are adulterated "versions" of Stevia, and they are not the only ones.  Not only did they super concentrate the Stevia used, but they added "natural flavors" (they won't tell you what they are).  

Rumor has it that these same companies are reportedly preparing to create an Artificial Stevia Genetically Engineered product. Ick!!!  

I generally recommend "Sweet Leaf" Stevia powder to those who want to have a handy to-go sweetener when you are out dining.  It has only Stevia and the soluble fiber Inulin.  

Amazon and other sellers carry my gardening calendar and books.  Find links on my website or here on the side bar.

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Saturday, June 25, 2016

One of My Favorite Youtube channels and Sites - Jas. Townsend & Sons.

Dear Folks,

From time to time I like to share my favorite books, sites and recipes which inspired me.

As a gardener, cook (real foodie), author and lecturer on growing edibles in the desert southwest (or any USDA 9b+ area) and using all the bounty, searching for new or innovative recipes and foods is simply my passion.

Frankly when the world get's a little too chaotic or even hateful, I dive into something new for the garden or some new way to use what I grew or cook with or a new-to-me food.

Jas. Townsend  & Sons, is a family owned business, which employs about 30 people, that focuses on recreating the 18th Century (1700s era of the Revolutionary War times) with clothing, cooking utensils (they make their own pottery along with most of the items they sell on their site), supplies and other equipment.

Jon who narrates the videos is the son of the founder and his work is engaging and informative.

One of the very best reasons for looking at old recipes is the very basic fact, they used what was available to them, from their gardens, from what grew wild and what they created with sometimes limited resources.

Don't have a baking dish?  Make one out of flour and water!

Don't have an oven to bake in?  Make one out of dirt and water!

Youtube channel  (The specific link I put here is for 18th Century Fried Chicken!)  If you have a love old fashioned recipes and concepts, I encourage you to subscribe to their channel.

An interesting note about the 18th Century Fried Chicken recipe is the use of "verjus" aka "verjuice" which is the tart pressed juice of unripe green grapes.  I love researching ancient / old recipes and find some intriguing ingredients, not generally known or used in modern times.

Verjus is one of them.  I learned about this acidic vinegar option when reading about 15th Century Renaissance cooking.

In modern times we tend to focus on lemon juice or vinegar for the acid in recipes when there are options like verjus or even Seville Oranges.  In the desert southwest you know Seville Oranges for their American common name "Sour Orange".  Keep these two options in mind when recipes call for vinegar, you may find a new loved ingredient.

Back to Jas. Townsend & Sons.  There channel of cooking and recreating videos is getting quite large and everyone of them is interesting.  How to make a coffin (not what you think) -- it was a standing pie crust - very, very thick and was used in place of baking dishes, literally.  How to make a small earthen oven.  How to dry beef for carrying into the field.

Many of the videos are about how our soldiers survived while out in the wild and fighting for our Independence.

With our 4th Of July Independence Celebration, why not look into one or more recipes from the era and add them to your celebration table.

If you enjoy my posts, please subscribe and share!

Find me on Facebook

-- Catherine, The Herb Lady
My Website

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Tuesday, June 21, 2016

Free Seed Share This Friday, and Some Recipes

Dear Folks,

This coming Friday, is one of my 3-times-a-year (time to coincide with the next sowing time here in the desert garden) Free Seed Share at the Mesa Farmers Market.

Friday, June 24th, 9 a.m. - Noon
20 East Main Street (West of Jimmy John's Parking Lot)
Parking is off of Pepper Place, North of Main Street
Restricted Parking is NOT in force on Fridays, so park where you wish.

FREE Seed Share/Swap - bring edible varieties of seed you have harvested (or purchased -- no GMO). Pick up some seed appropriate for sowing now or later. Don't have seed? Bring yourself and get growing!

I host this event because I want YOU to grow some or more of you own food.

Unemployment [economy or inflation] is capitalism’s way of getting you to plant a garden. ~Orson Scott Card

That may be one of my all-time favorite quotes because it gets to the heart of planning and foresight.

. . .

My month-by-month planting Calendar is a great tool to keep you on track for when to plant your vegetables, herbs, fruits and edible flowers, with maintenance tips and gardening helper tips.

. . .


With the past two days too hot to be active in the gardens during the day, I took the opportunity to make a healthy dessert I have wanted to try out, and also make up some pasta sauce using the crock pot - outside!

I had some nice tomatoes from the Mesa Farmers Market last week (mine are just getting going) so I added some of my own garden herbs, stuck everything in the crock pot and set out on the patio. 8 hours later I had a lovely sauce.

Modified "Crazy" Tomato Sauce

Famous Italian Chef Marcello Hazan created this simple rustic sauce with just a stick of butter, a whole can of chopped tomatoes and 1 onion cut in half.  The sauce cooked down to a luscious and silky consistency.  Marcella took the onion out at the end.  I did not like to waste it, so after trying it her way I decided to mince the onion and add herbs.

From my garden for yesterday's sauce I had fresh basil, Greek Oregano and onion.  In my pantry I had my garlic I dried last year.

3 cups chopped tomatoes (I leave peel on and do not seed)
1/2 stick of sweet butter (sweet butter has salt in it)
1 sprig of basil, leaves slivered and stem reserved
2 sprigs of Greek Oregano
1/2 cup minced onion
1/8 teaspoon of dried garlic

In the crockpot, layer in, butter, tomatoes and all the herbs.  Put the lid on and turn the crockpot on low.  Do not stir for the first hour, to let the juices release from the tomatoes.
Check periodically to give the sauce a stir.
Allow to cook down to your preferred thickness.  (I let mine go about 8 hours.)
Remove the basil and oregano stems.
Use an immersion blender to puree if desired.
Serve or store for use later - can be frozen.

Microwave Yogurt Cheesecake

I am in love with the mini microwave cakes, also called "Cake in A Mug" and have made several types.  A chocolate cake and a cornbread.

Since it is just the two of us these are perfect to split between us.

I've been searching around for cheesecake in the microwave and most of them use some combination of cream cheese and sour cream.  I wanted to use Greek Yogurt because it has the tang of the sour cream/cream cheese mix, but has a high protein content and is just as creamy.  Because I had some left over pumpkin puree (Deane made a pumpkin bread pudding the other day - one of his specialty desserts), I decided to make a pumpkin cheesecake with a ginger snap crust.

I recommend a straight sided pyrex type dish.  I used a curved bowl because I did not have the right size, so the cheesecake flattened out more.  You will need a bowl/dish that holds about 2 cups filled

To make a non-pumpkin cheesecake, omit the pumpkin, increase the yogurt to 1 cup and substitute 1/4 teaspoon vanilla for the pumpkin spice.

3/4 cup Plain Greek Yogurt
1/4 cup pumpkin puree (not pumpkin pie filling) (I had organic)
1 large or jumbo egg
1 1/2 teaspoons of all-purpose flour
1/3 cup granulated sugar (I use organic)
1/8 teaspoon pumpkin pie spice
7 ginger snaps - crushed
butter to for greasing bowl/dish.

Butter the bottom and sides of the microwave safe bowl.  You can use baking spray if you prefer. Pat crushed ginger snaps in the bottom and just a bit up the sides.  Set aside.

In a bowl, mix yogurt and pumpkin puree.  Beat egg in a cup. In another bowl mix sugar, flour, and pumpkin pie spice.  All at once add beaten egg and sugar mix to the yogurt mix and beat, stir very well.  Set aside for 5 minutes to let the sugar completely dissolve.

Pour batter in prepared crust bowl.  Microwave on high for 3-5 minutes.  Check at the 3 minute level.  The center should not 'giggle' much when done.

Remove let cool and chill until firm before cutting.

I was very, very pleased with the way this turned out.  The taste was great, with a creamy texture and a bit of crunch from the ginger snaps.  And, 1/4 of the cheesecake would have about 7 grms of protein, and about 155 calories.  Pretty good ratio for a dessert!

You can serve plain.  We tried both plain and with a topping of some of my homemade Santa Rosa plum jam.  Yum!

I hope to see you at the Seed Share.

If you like my recipes, you may enjoy my Cook Book "101+ Recipes from The Herb Lady" - there are actually over 150 recipes using herbs and spices to flavor the food FIRST before reaching for the salt shaker.

I even included a "what I have on hand to cook" index.  As a cook and lover of cookbooks, I have always thought each cookbook should have a major ingredient index. Have chicken? The index lists what recipes call for chicken  Likewise with ingredients like eggs, tofu and vegetables.

Have a best day,

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Saturday, June 18, 2016

Lecture - June 25th - Sow? 105 Degrees? Yes!!

Dear Folks,

My FREE lecture is next Saturday, June 25th, at 6 p.m. at the Mesa Urban Garden.

Mesa Urban Garden
212 East 1st Avenue (NEC of 1st Avenue & Hibbert)
Mesa, Arizona

I will be discussing sowing your fall garden - yes, you start seeding in July and August;  an historic companion planting practice called Monsoon Garden or Three Sisters, and more.

There are door prizes to the first 20 households who arrive and a raffle for 2 gift cards.

Register at the Mesa Urban Facebook post or just come out.  If you can register so we know how many to anticipate.

Mesa Urban Garden is a community organization whose mission is to inspire sustainable urban living through education, community involvement and creative cooperation.

The lecture is Free, however if you would like to support the garden and their activities - they donate food produced to the food bank and needy folks -- there is a charming musical donation machine which accepts quarters and I have asked them to put out a jar for donations.

You can inquire about renting a bed for yourself if you do not currently have a garden and want to get 'growing'.  The beds are inexpensive and include the prepared and ready to plant bed and watering is included.  The volunteers are always ready to answer questions.

Extra information:Water Use It Wisely, did a nice piece on Monsoon Gardening, in conjunction with Native Seed Search, they mention the lecture at the end.

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.