Garden, Plant, Cook!

Wednesday, January 17, 2018

Back 2 Basics Living 2018 eBundle is Here! January 17-23, 2018

Dear Folks,

The Back 2 Basics Living 2018 Bundle is now available for purchase!


You have 1 week to purchase the bundle and 1 year to download all of the material.  You will also have the option of purchasing the bundle on a flash drive.

What is a bundle?  A collection of books, workshops, planners etc. all available for download as PDF files, or on a flash drive (or both) at a deep discount off the combined total value ($529.85).


$39.97 to purchase the download and you have 1 year to download all 59 ebooks etc.

This is an opportunity to get a library of educational materials on living a simpler, healthier life, all ready to read at your finger tips.

If you purchased the Bundle last year, you will love this year's content.


If this is your first time purchasing a bundle, you will be amazed at the breadth of information available to you in this library of how-to materials.

Back To Basics Bundle 2018January 17 - 23, 2018

53 Authors
59 eBooks, Courses and/or Videos
$529.85 Retail Value
92% Discount (based on $39.97 sales price)

+ Bonus offers $100 value

You have 1 week to purchase the bundle and 1 year to download all of the material.  You will also have the option of purchasing the bundle on a flash drive.


Topics Include
Gardening
Homesteading
Raising Livestock
Preserving Food
Planners and Planning
Recycle Ideas
Raising Healthy Children
Natural Cleaning
Income Ideas
Emergency and Crisis Planning
and More!


Click here to learn more and purchase

Thank you for checking out this bundle offer.


I was truly amazed when I learned about this eBundle program last year, as I had never heard of "bundles" before.  If you are like me and always looking for "more" information on a subject, an eBundle library is impressive.

Have a best day! 
 

-- Catherine, The Herb Lady

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Saturday, January 13, 2018

From Beans to Meat - Cured Salami


Dear Folks,

I have been posting on my new love - bean "burgers" - something I have wanted to try making tasty-to-me recipes, and ones my bean-loving guy will love also.

I think I nailed those:  A Bean Sausage Pattie and a Black Bean Burger.

Yesterday I pulled my dry curing Salami out of the refrigerator and thoroughly enjoyed a few slices with some strawberries.  I had put it in December 14th.

I have posted about making this before, inspired by Jacques Pepin's Saucisson of Pork Tenderloin.

This is a pork tenderloin, marinated overnight in salt and sugar, then wiped clean and patted with spices and a bit of Brandy (he used Cognac).

4 or so weeks of curing in the refrigerator produces an air dried salami that is outstanding.  It is salty so a few thin slices goes a long way as a treat with fruit, maybe some cheese, and glass of juice or wine.   How long to cure depends on how thick your choice of tenderloin is.  Mine were slender pieces and I could have taken them out a bit sooner than 4 weeks.

My Dry Cured Salami

One 1-pound pork tenderloin
1 cup kosher salt
2 tablespoons light brown sugar
1 tablespoon brandy
1 tablespoon cracked black pepper
1 tablespoon herbes de provence
Can be double for two 1 pound tenderloins

Remove any silver skin from the tenderloin. If there are tips (points) on either end of the meat, trim so the width is similar all along. (Use the trimmed pieces for something else.)

Mix salt and sugar together place in ziplock bag, add meat, seal bag and shake to coat. Refrigerate overnight.
Have ready a pan with rack ready.
Remove meat from bag and wipe dry with paper towels. Rub meat with mix of brandy, pepper and HDP.
Place the tenderloins in your refrigerator on a rack where the air can circulate around them.
The tenderloins will dry out in five to six weeks.


Store in a sealed container in the refrigerator.  They will keep many weeks or even a couple of months - if they last that long.

Don't forget the Back 2 Basics Living Bundle starting January 17th.

This collection of simple living ebooks is a discounted library of useful information.
You can sign up here to get notified when the bundle becomes available, or watch for my post with all the information on the day before (January 16th).


And also watch for my posting later in the week with February's Planting, Sowing and Maintenance tips.

Have a best day!

-- Catherine, The Herb Lady

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Friday, January 12, 2018

Black Bean Burger Recipe, Around the Garden and The New Bundle Coming

Dear Folks,

This Black Bean Burger turned out great.  The look and close taste of a beef burger, but with all the goodness of black beans and oatmeal -- plus herbs.

I posted the other day about my very first Bean "burger" try, which is really more sausage.  I have been telling myself for several years now I just need to get to it and make some and see how they turned out.  I should have done this a long time ago.  Each is great in their own way.  Here is the link for the "bean sausage burger" recipe post. 

The side salad you see in the picture is made with my unripe pumpkin (broke from the vine), my purple sweet potato, some Irish potato and marinated artichoke hearts.  See note below about the unripe pumpkin.

Back to the Black Bean Burger.  I now have a formula that works well using a can of drained and rinsed beans and old fashioned oats ground to flour, plus a beaten egg all to bind nicely.  Herbs and spices and a little liquid smoke to give it a grilled flavor.

This plated meal was made Wednesday. Yesterday I used the remaining burgers, warmed, to make a nice burger sandwich with all the usual fixings (greens from the garden were sorrel, sweet potato leaves and a couple of good sized nasturtium leaves).  The burger on toasted bread, mine with mustard, Deane's with enough condiments to make it run down his arm, was great!

My Bean Burger Recipe

1  15 oz can black beans drained and rinsed
1/4 cup oat flour (old fashioned oats ground to flour)
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon each dried thyme and rosemary, crushed
1 egg, beaten
4 drops liquid smoke

2 tablespoons avocado oil

Mix all dry ingredients together.  Add liquid smoke to beaten egg.

In a food processor grind drained beans, leave some whole

In a bowl mix beans, dry ingredients and beaten egg.

Heat pan to medium, add oil and when it shimmers, use spatula to drop about 1/4 cup of mix on to hot pan and flatten with spatular - about 4 fit in a pan whithout touching.

Cook 4 minutes and flip, cook 3-4 minutes more.

Serve on plate with a side or as a burger with usual burger additions.


I am still waiting for my Upper Ground Sweet Potato Pumpkin to finish ripening!!  While much of the vine was killed in the frost a couple of weeks ago, this fruit is still ripening and I do not want to pick too soon. In the mean time while checking about the same time as the frost, I discovered another immature fruit had separated from the vine. DARN!  I put it aside to figure out what I wanted to do.

I finally decided to use it like squash, cut, clean, roast and it worked out really nicely.  This was a trick I figured out a couple of years ago when some baby watermelons fell off the vine.  Not wanting them to go to waste I reasoned they were simply "squash" and treated them like so.  In the case of the watermelon the fruit was sweet all the way to the rind.  In the case of the pumpkin it needed to be treated like the hard winter squash it is and baked/roasted to tenderness.

I used some of the baked "squash" cut up to make the "potato" salad shown with the burger above.  My Molokai Purple sweet potato along with an organic potato left over from Christmas and some marinated artichoke hearts with marinade made a nice side dish.

I still have some of this squash left over and I may add to either a chili I want to make or cook up with some scrambled eggs.

Meanwhile I am being patient waiting for the main pumpkin to ripen.  The weather was so weird this fall that the fruit did not pollinate until mid September, much later than it should have taken.

Beside the pumpkin, I have been watching my Coffee Tree.  I know it can be frost/freeze sensitive and it did sustain some damage in that frost a couple of weeks ago, but as you can see (I hope you can see the contrast) the bright new leaves are glowing.  (That is an orange tree and fruit showing behind it.)

As usual NEVER touch frost damage until all danger of frost is over with. 

I have high hopes this year that this young tree along with its "under story" companions avocado and mango will produce something.  We shall see.

Back 2 Basics Living Bundle starts January 17th.  This one week event gets you:
  
53 Authors
59 eBooks, Courses and/or Videos
$529.85 Retail Value
92% Discount (based on $39.97 sales price) 

Plus bonus offers.

Right now the link takes you to a page to sign up for the notice when it starts.  You won't be able to purchase until January 17th.


You have 1 week to purchase the bundle and 1 year to download all of the material.  You will also have the option of purchasing the bundle on a flash drive. 

Topic Categories Include:

Gardening
Homesteading
Raising Livestock
Preserving Food
Planners and Planning
Recycle Ideas
Raising Healthy Children
Natural Cleaning
Income Ideas
Emergency and Crisis Planning
and More!
 

I am taking a few days off line next week to visit with my sister.

I will be posting more on the Bundle later next week AND I will post the monthly February planting/sowing tips.

Have a great weekend in the garden and kitchen,


-- Catherine, The Herb Lady

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Wednesday, January 10, 2018

Coming Soon!! Back To Basics Living 2018 Bundle.

Dear Folks,

A heads-up the 2018 Back To Basics Living Bundle is coming.

Below some preliminary details.

What is a bundle?  A collection of books, workshops, planners etc. all available for download or on a flash drive (or both) at a deep discount off the combined total value.

This is an opportunity to get a library of educational materials on living a simpler, healthier life, all ready to read at your finger tips.

If you purchased the Bundle last year, you will love this year's content.

Back To Basics Bundle 2018
January 17 - 23, 2018


47 Authors
51 eBooks, Courses and/or Videos
Approx. $400 Retail Value
Approx 90% Discount
Bonus offers

Topics Include
Gardening
Homesteading
Raising Livestock
Preserving Food
Planners and Planning
Recycle Ideas
Raising Healthy Children
Natural Cleaning
Income Ideas
Emergency and Crisis Planning
and More!


Details coming soon.

Have a best day in the garden - we got a half an inch of rain last night. Yay!  




-- Catherine, The Herb Lady

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Tuesday, January 09, 2018

My New Calendar is Now at Amazon.

Dear Folks,

My new, perpetual calendar, is now available through Amazon.

This new format includes space to write your own garden notes in each month, allowing you to see from month to month, and year to year what your garden has been teaching you.  There is also extra note space in the middle of the calendar.

Of course, all the monthly planting/sowing information is in there too along with maintenance tips and I included some recipes and food pairing information to enhance your cooking fun with garden bounty.


And all of the pictures are from my gardens, each month showing my garden bounty.

Click here to go to Amazon.

If you prefer Barnes & Noble, click here to go there.

A note about the view on ordering sites.  The calendar opens to an 11 x 17, but commercial sites won't let me put the cover image as you see here, so it winds up being side wards.

You can also order from the publisher's site in print or as a PDF.

With all of my writing I hope to encourage and support you in your desire to grow some or more of your own food, right in your backyard, patio or balcony.

Get your growing on, and keep on growing!

-- Catherine, The Herb Lady

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Saturday, January 06, 2018

Update on My Canned Jam Bread/Fruit Cake

Dear Folks,

Well I forgot!

A reader just reminded me I was going to post on whether canning my Jam Bread aka Fruit Cake would work for preserving.  Thank you Terry for the reminder.

It worked great!!

I posted on November 17th about baking my recipe in 8 oz mason canning jars and immediately capping when I pulled them from the oven.

The idea is to cause the heat to vacuum seal the jars and it worked perfectly.  Considering that the jars are coming out of the oven at a toasty 350 degrees, it should always work.  However there is always the possibility of a poor seal.  Also because of the way some of them wound up with less in the jars than others, I wondered about the "air space".  It did not make a difference.

The cakes are still enjoyable having sat in my pantry all this time (did not open one until Christmas Day), and because we wound up with a lot of candy and cookies for the holidays it will be a while before I get to the rest of the canned cakes.  Perfect!!!

So there you have it, a way preserve your favorite cakes without refrigeration and without losing flavor or texture.

Thank you again, Terry for the reminder :-)

Have a best day!


-- Catherine, The Herb Lady

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Friday, January 05, 2018

My First Bean Burger/Sausage Recipe

Dear Folks,

Well I have been talking to myself and my guy for several years about finding / trying a recipe to add a bean burger to our regular menu.


I think I nailed it here - Deane says it is a keeper and don't change it, at least for this version.

I've read so many recipes over those years with many comments about "too crumbly", "too dry", "no flavor" etc. 

I NEED to add more beans to my meal planning for 3 reasons:

1) Deane has never met a bean he does not like,
2) I have not been crazy about beans in general, having grown up with overly sweet bean bakes, and
3) Beans are really healthy and need to be part of our regular diet.

So my challenge as always has been to find recipes using beans that I will want to eat.  I can rely on Deane eating any bean dish I make :-)

He would eat a pot of beans, unflavored with just salt and I would be like the kid in that old commercial trying to eat without tasting or swallowing.  You get the picture, I need beans to have flavors I like and generally not taste 'beany".

I have made winning recipes in the past.  And I love a good bean and cheese burrito or a really good bean dip made with cheese and salsa.

Probably my most favorite bean which I could eat all the time is edamame.  I added it to my bean chili recipe below.  The chili recipe came about because I wanted a traditional mid-Mexico version of chili which does NOT use tomatoes in any form, relying on the chili spices.

(I love tomatoes, tomato sauce etc. but I do not like that tomato sauce etc. is the go-to flavoring for people who do not experiment with the wonderful flavors of herbs and spices.)

My Black Bean Humus

Another Humus Recipe - Garbanzo Beans and Artichoke Hearts
 
Catherine's Potato, Pasta, Bean & Chicken Soup
 
My Bean Chili



But I really wanted to find a "bean burger" recipe which I could put together easily, did not crumble and had really good flavor for me, i.e., did not taste 'beany."

So to my recipe for burger/sausage.

I was thinking more sausage for this first attempt which means a light "meat" taste so I combined Cannellini Beans with poultry seasoning as the base.  Why?  Because this seasoning blend usually has some great herbs and spices in it, just perfect for pairing with mild beans.

Many of you may remember I developed my own line of salt-free herb/spice blends some years ago (not available now).  One of them was my Poultry Seasoning which contained Rosemary, Thyme, Greek Oregano, Marjoram, Rubbed Sage, Pepper & Ginger.

I went light with the garlic and onion just for a bit of extra flavor without overpowering the other flavors.

I have already started planning my next Bean Burger and I will go towards a robust burger flavor probably with black beans and rosemary as the base.  When I get around to trying it out I will post on the results.

My Bean Burger/Sausage Recipe

1  15 oz. can of Cannellini Beans, drained and rinsed well
1 1/2 teaspoons poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 egg, beaten
3 tablespoons of oat flour (old fashioned oats whirled in blender)
2 drops of liquid smoke
1/2 to 1 teaspoon salt or to taste
Oil for frying - I used avocado oil

Pre-heat pan on stove.

In a food processor pulse beans to course texture with some smooth.  You want some beans left broken up not all pureed.  Transfer to a bowl.

In a separate bowl mix oat flour and seasonings. Sprinkle over beans, add egg and mix well.

Add oil to hot pan wait for it to heat up.

With your hands form patties.  Keep them about even in size.  Drop in hot pan and press lightly to reduce height to about 1/2 inch thickness.

Cook for about 3-4 minutes then flip and cook for another 3/4 minutes or until done to your liking.  


Notes:  Deane loved them!  My first bite I was not too sure, then added a bit more salt and then we proceeded to eat two each!

Using the oat flour and egg made for an excellent bind.  I knew the beans would mash nicely but needed binding and choosing oats was because I want to add more oats to our meals when possible.  I have recipes for "savory oatmeal" as a side dish in place of rice or pasta (search the blog here for savory oatmeal and see all the ideas from breakfast, to lunch to dinner).

I also went with only dry ingredients except the egg to keep the burger from being too wet to cook properly.  While I love my fresh herbs from the garden, they would not work as well in this form.  Better to pile on after cooking.

Because I was thinking sausage, we tried a couple of taste additions -  how would this be with eggs in the morning?

A tiny bit of maple syrup (nope), he tried a bit of Molasses (nope).  We both settled on a dab of Grey Poupon mustard (me more than he on that).  AND I would not let him put ketchup on them :-)

We did eat these with some avocado slices and cherry tomatoes on the side, a nice compliment.

So, one option the next time is a slice of nice tomato on a plate topped with this "bean sausage" patty and topped with a fried egg.  I also want to try it as a sandwich spread with mustard and a pile of greens and herbs from the garden.

I hope you find this recipe interesting enough to try.

Have a best day in the garden and kitchen,




-- Catherine, The Herb Lady

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