Garden, Plant, Cook!

Thursday, September 20, 2018

FREE Online Baking Bootcamp

Dear Folks,

Selfreliant Schools is offering a Free Baking Bootcamp.

If you want to get your fingers in flour and get your baking game on, check out this free Bootcamp.

From Jennifer Osuch

This bootcamp is for you if you're looking for the perfect sandwich loaf, want to keep the tradition of holiday baking (specifically cookies) alive, and then want to take it up a notch by making your own sourdough starter.

If you’re feeling the weight of technology, debt, the broken medical system or our messed up food supply. I designed this bootcamp to help you ditch store bought and never have to buy sandwich bread again. I've also created cookie recipes for you with a lot of options so you can bake for EVERYONE on your list this year no matter what their dietary restriction might be.


Some of the topics covered

•How to make the PERFECT sandwich bread
•Common bread making mistakes
•How to proof your bread
•Classic cookie recipes for everyone (even if you have dietary restrictions)
•Why traditions are important
•How to make a sourdough starter
•Why you should be a from scratch cook
•An easy to follow blueprint to grow, cook and preserve your own food

Click on the link to sign up.  It closes on October 1st.

FREE Online Baking Bootcamp


Thank you for reading.  Have a best day!

-- Catherine, The Herb Lady

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Wednesday, September 19, 2018

A Survey For A New Start Up Business

Dear Folks,

I have known Andrew Greaves for a couple of years.  He has a passion for edible landscaping.  He has been working in landscaping and is working on starting his own business.  To that end he has a survey which will give him some foundation for what people are looking for in a backyard garden and the effort involved.

Copy and paste the entire list and email to Andrew with your answers and any additional questions you may have.  If you will never want a backyard (balcony or patio) garden just ignore this request and have a best day.  If you know someone who is looking to have a garden now or in the future, please share this post with them.

You are making no commitments by answering this survey.

Thank you,

Catherine
The Herb Lady

. . .

Andrew Greaves andygreavesss@gmail.com

I would like to introduce you to One of the endeavors ( and a survey YEAH SO FUN!) I have been pursuing for quite some time. I am building a business in which I design, install, maintain, and troubleshoot edible gardens for people.

IF YOU WERE GIVEN THE OPPORTUNITY TO HAVE A GARDEN (ZERO MAINTENANCE ON YOUR PART) IN YOUR BACKYARD, WOULD YOU ENTERTAIN THE IDEA OF HAVING THAT GARDEN?

Possible benefits of having the garden would be lower grocery bills, fresher higher quality produce, health benefits too numerous to list, beautiful serenity in your yard,


1. What is the name of a fruit or vegetable that would be readily consumed in your household and would be difficult to produce enough of?

2. What frustrates you about your yard?

3. What frustrates you about your garden, if you  have one?

4. How concerned are you about the health of the produce you eat? On a scale of 1-10 with 10 being the highest.

5. If you do have a garden, are you happy with it or is it a source of frustration for you? NO? skip this question.


In order to answer the next few questions, I feel that you need to understand completely how my business works. For example, you would like to have a garden, but a number of factors hold you back from getting the garden you want, either you don’t have the time, energy and/or knowledge to dedicate to the garden which you would like, but you do recognize that there are many health benefits to eating fresh produce. Therefore, you rely on me in order to design, install, maintain, and troubleshoot your garden for optimal healthy produce. Your participation level in the gardening process is completely up to you.


6. Have you ever heard of a business like mine and if you remember the name of that business, what is the name of it?


7. What following aspects of a business would entice you to spend money with a business like mine? scale of 1-10


 --------Pictures of successful garden projects


---------Testimonials from past or current clients


---------Video explanation of how my business works


---------Literary (aka worded) explanation of how my business works


---------Other


8. What is your preferred method of communication for communicating with the businesses that you do business with?


--------text


--------email


--------social media


---------hard to say, depends on what type of business


---------telephone


---------other

Thank you for your time,

 – Andrew Greaves




-- Catherine, The Herb Lady

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Saturday, September 15, 2018

October Planting Tips

Leaf Miner "Channels" on watermelon
Dear Folks,

As I start this post on a lovely Thursday morning, it was almost chilly (real feel 73 degrees!!), so I know the cooler morning temps are right behind along with decreasing day temps. Look for more 90s by the end of September.

Along with our transition time from summer to fall and winter comes garden actions, some great, some not so great.

Leaf miners are at it again.  Do NOT get overly concerned about these pests.  They do no permanent damage to established plants.  Also do not get into pruning mode too quickly.  The tiny moth responsible for laying the eggs of the larvae which chews the channels on your leaves PREFER new growth, so pruning heavily only gives them new fodder.

Dead Gardenia
My gardenia slowly declined this summer and is now history :(  I thought I had found the perfect spot for her, but last spring she was showing signs of stress and I was unable to correct it.

Blueberry May Be Gone.
And my 7 year old blueberry plant is also really having a hard time.  I am keeping my fingers crossed that she will put out new growth and is only taking a nap.  I have been pruning in the fall for the last couple of years, so the timing may not be horrible.  The green growth is some wonderberries which occupy the pot too.

On the plus side, I have lovely eggplant and my kitchen trash celery roots are all doing well.


And my radishes are coming along nicely.

Radish seedlings
Poinsettias on either side of Jasmine
While Poinsettias are not edible I enjoyed these Christmas tiny plant purchases thriving in my garden.  One is white and one is red.  I'm hoping the colors will come back with new growth this winter in time for the holiday.

Planting/Sowing October

Fall is our primary cool weather annual and biennial planting time along with fruit trees and perennials like Oregano, Thyme, Rosemary etc.

The perennials and trees need all the winter cool soil to set down healthy roots.  They may not do much above ground growth, but are working hard underneath to grow healthy.

GET YOUR GARLIC in no later than October 31st to ensure a good crop in the spring and hope we get some good chill to make it happen!

October PLANTING:

Spring!!! in the Desert - Heavy planting possibilities:

Anise
Bay, Greek (Sweet)
Beans, Fava
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Cabbage, Ornamental
Caraway
Carrots
Cauliflower
Celery
Chard
Chervil
Chrysanthemum, Shungiku
Cilantro
Dill
Endive (and Chicory)
Fennel, Leaf
Fruit Trees
Garlic
Greens
Kale, Ornamental
Kale
Kohlrabi
Lavender
Lemon Grass
Lemon Verbena
Lettuce (arugula, leaf lettuce etc.)
Marjoram
Mints
Mustard
Myrtle
Onions, Green
Onions
Oregano, Greek
Oregano, Mexican
Parsley
Parsnip
Peas, English and Sugar/Snap
Potato seeds (not seed potatoes - use seeds) ("seed potatoes" or cut pieces of potato should be planted Nov 1-Jan 1)
Radishes
Rosemary
Sage
Savory
Spinach
Tarragon, Mexican
Tarragon, French
Thyme
Turnips

EDIBLE FLOWERS TO PLANT:

Calendula
Carnation (Dianthus)
Cornflower (Bachelor Buttons)
English Daisy
Evening Primrose (Oenothera Berlandieri)
Hollyhock
Jasmine Sambac (Arabian)
Johnny-Jump Up
Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii)
Nasturtiums
Pansies
Primrose
Scented Geraniums
Shungiku Chrysanthemum
Snapdragons
Stocks (Matthiola)
Sweet William (Dianthus)
Sweet Alyssum
Violet
           

GARDEN TIPS for October
"Spring in the Desert" - we call fall our spring because this is when we do most of 'heavy' garden work, trees, shrubs and cool weather edibles all go in now.
    The beginning of primary perennial planting season is now through February.
    Cool weather annuals and biennials can be sown every 2-4 weeks (beginning in August) through end of February for a continuous crop through next spring.
    Garlic: Plant garlic cloves no later than October 31st to ensure full maturity of garlic heads in the spring.  Plant extra if you want ‘green garlic’ (used like scallions) through the cool months. The ‘green garlic’ can be harvested when the clove below the soil swells slightly.
    This is the beginning of bare-root planting season. Asparagus, raspberry, blackberry, grape, and strawberries may start showing up in your favorite garden nursery.
    If you have ever-bearing berry vines, cut them down to the ground after the fruit is finished. (This is easier than trying to keep track of which are the oldest canes — commercial growers use this practice.)
   
Aphids are a major problem with cabbage family - forestall infestations. Add a fingertip of Dawn to 1 quart of water. Shake, pour 1/4 cup down center of each plant once a week

Make and use a safe soap spray on aphids on other plants (the aphids like our cool nights too!).  1 teaspoon each of dawn and vegetable oil to 1 quart of water.  Spray every 5 days for a minimum of 3 repeats to keep them under control.  Neem spray is a good alternative.

Have a great time in the garden, getting your next foods growing.


-- Catherine, The Herb Lady

 My gardening book or calendars give you all the year's planting and sowing information plus maintenance tips.


My Calendar and Book Links

Wall Calendar

Amazon
https://www.amazon.com/gp/product/1387385798/ref=dbs_a_def_rwt_bibl_vppi_i1


Publisher Direct
http://www.lulu.com/shop/catherine-crowley/edible-landscaping-a-month-by-month-calendar-desert-southwest-usda-zone-9b/paperback/product-23433329.html


Beginner's Southwest Gardening Book

Amazon
https://www.amazon.com/gp/product/141164039X/ref=dbs_a_def_rwt_bibl_vppi_i0


Publisher Direct
http://www.lulu.com/shop/catherine-crowley/edible-landscaping-in-the-desert-southwest-wheelbarrow-to-plate/paperback/product-176297.html





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Wednesday, September 12, 2018

Ratatouille a New "Creamy Soup" + "Made Overs"

Dear Folks,

I harvested a lovely eggplant (Listarda) that I have been watching, plus some crookneck squash with Ratatouille in mind. Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Wikipedia

First --- Watch for the October Planting Tips in the next post ---

One of the traditional ways of making Ratatouille is to layer the eggplant, squash and tomatoes over a bell pepper base "sauce".

I don't know about you but I LOVE sweet peppers and munch them like candy.  Particularly the Gypsy aka Lipstick variety with lovely colors of yellow, red and orange.

With the "creamy soup" kick I have been on using potatoes and a focus vegetable to make wonderful combinations, and I have been wanting to try a sweet pepper version of my Creamy soups, so  I decided a Creamy Sweet Pepper Soup would act as a very nice base for a slowly roasted Ratatouille.  The "Creamy" is from the potatoes and their starch.  Feel free to substitute sweet potatoes and adjust seasonings accordingly.

This is another awesome soup and the ratatouille turned out almost velvety with the slow roasting.  I hope you enjoy the "Made Over" ideas for using the leftovers.

 Creamy Sweet Pepper Soup
1 medium size potato (small chunks equal to about 1 1/2 cups) - I do NOT peel my potatoes.
2 cups of diced sweet peppers, seeds and core removed
2 cups water

2-4 tablespoons of minced onion (or garlic, shallot etc.)
2 Tablespoons avocado oil
Salt and Cracked Black Pepper
1/2 to 1 teaspoon of dried Thyme
Limequat, lime or lemon
1 tablespoon shredded fresh basil for topping
Optional:  4 ounces of Shredded Parmesan Cheese

Ratatouille for topping --roasted eggplant, squash and tomatoes, tossed with 1 tablespoon of oil, seasoned with Salt and Pepper and Dried Thyme roasted ahead of time at 350 for approximately 75 minutes until all are tender, stir once or twice to mix up and keep from burning

An immersion blender works well for the soup.

Directions For Soup

Heat oven to 450 and prepare a pan with aluminum foil for roasting the focus vegetable

Prepare the vegetable.
Wash potato, remove any blemishes, do not peel, cut into chunks, do not rinse (you want the starch), and add to water, set aside.
Prepare onion (garlic etc.) of choice
Prepare or have ready the complimentary herb or spice mix you are using
Have your choice of garnishes ready and set aside
Shred cheese if using, set aside

In the pot you will cook the soup in, warm 1 tablespoon of fat/oil of choice and toss the peppers with the oil - in the pot.  Spread the vegetable out on the prepared pan and season with salt and pepper and dried thyme.

Add the last tablespoon of fat to the pot, and cook the onion of choice on low.  Put the pan of vegetables into the oven and set the time for 5 minutes.

Stir the onion and do not let it burn.
When the timer goes off, add the potatoes and water to the pot, bring to a boil, covered.
Stir the pan of vegetables and reset the timer for 5 minutes.
Lower the pot to a gentle low boil still covered.

When the timer goes off, add the roasted vegetable to the pot, add any herbs or spices you are going to use, cover and boil on low for 7 minutes or until the potato is tender.

Remove from heat and using an emersion blender, puree the soup - I like to leave some chunks in for texture.

Divide the soup into bowls, top with ratatouille, shredded cheese and shredded basil.

Serve and enjoy.


Made Over Soup and Ratatouille

"Made Over" is an old fashioned term for using up leftovers.  I knew I would have leftover sweet pepper soup and ratatouille, so I made plans on how to use them the next two evening meals.

Creamy Sweet Pepper Soup w/Pistachios and Bacon
Soup
1/4 cup of pistachios for each serving
1 slice of crisp cooked bacon for each serving

Prepare the soup to the blended stage.  This soup re-heats nicely if you are using leftover.  I microwave for 90 seconds - or more depending on the amount you have.

Serve up in bowls and top with 1/4 cup of pistachios and 1 strip of crisp bacon crumbled, each.

Ratatouille and Orzo
Left over Ratatouille
1/2 cup of Orzo
1 cup of water
Red onion, minced
1 tablespoon of uncured bacon fat
Parmesan Cheese shredded and made into crisps (small piles on parchment paper, microwaved for 30 seconds - allow to cool and set aside)
1 slice of Salami microwaved to remove extra fat (approximately 45-60 seconds on paper towels - watch so they do not burn)

Heat fat in a sauce pan and saute onion for 5 minutes.
Add orzo and stir to coat for 1 minute.
Add water and bring to a boil, cover and reduce to simmer, stirring occasionally.
Set time for 9 minutes, with 4 minutes left, remove lid and stir regularly to make creamy.  Do not let it burn.  With 2 minutes left stir in the ratatouille. 
When done, serve with Parmesan crisp and slivered salami.

I hope you like the sound of these recipes enough to give them a try yourselves. Let me know if you to!

If you like my recipes - check out my cookbooks available on the sidebar here


-- Catherine, The Herb Lady

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Sunday, September 02, 2018

Easing Back . . .

Dear Folks,

First, I'm not going away.

Just, easing back on group activity and maybe fewer blog posts.

I will always answer you emails, questions and facebook messages as soon as I can.

I may be with family or doing some more traveling, so I could be off for a week or so, or just tending (that is to say better tending) to the gardens.

Some History:

I have been doing my trowel and error gardening, here in the desert for over 3 decades.  About 20 years ago, I began bringing my extra herbs and other garden produce to the farmers market. I was dubbed "The Herb Lady" by vendors and customers and was pleased to be able to answer questions.

I am not an extrovert and found "responding" to questions quite easy as it was about a subject I am passionate about.


Sometime later I discovered the Valley Permaculture Alliance online forum and joined to see what everyone was talking about and where I might pick up additional information and where I could ask questions myself.  I dipped my 'fingers' into the forum and discovered a community of gardening knowledge seekers and those with light to great expertise.

Somewhere in that time I was asked to do lectures and that opportunity to teach more folks, who may not (many were not) online, turned into many lectures both public and private.

Back to VPA, I also noticed many 'newbie' questions going unanswered and my concern that they might feel ignored, gave me a little push to tentatively answer questions which were not.

As I answered more questions I began finding another niche outside the farmers market where I could encourage folks to try . . . growing anything they had an interest in, using what experience I had to answer their questions, point them to inside links or outsides links to further give them more help.

In April 2005 I began this blog,  It was just 3 posts and then I kind of sat back, still at the farmers market and still on the VP forum and I had my first book published

In 2008 I began more regular blog posts because I found I could more easily add pictures, explanations and report on what was - and was not - working in my gardens.  I also wanted to share recipes.

If you ever tried to find information on gardening in the desert through book stores or on line you would have found a slim list.  Most gardening books are written for 4 season climates, but we can garden year round here, so answering all those "how do you garden in the desert" questions was a niche I felt I could help fill.

Seven Years ago I joined facebook due to a family tragedy and the need for that portion of the family to adequately keep everyone up to date.  I had not had any interested in FB before that.

As I got comfortable looking around I discovered I could create a Page and then I found local gardening groups and began joining.  Oh my, what a great community of like-minded garden lovers.

I began answering questions and I ALWAYS learned something new myself.  Great opportunities and experiences.

Over the years people have asked me to mentor, or take on an apprentice to pass on my knowledge.  I felt I mentored by teaching and answering questions.

I began answering questions, as I mentioned I am not an extrovert, because I was not seeing them answered.

What I have now found - happily - is there is a great community of folks out there who have the expertise and willingness to answer those questions which used to go unanswered.

I'm not going away, I am just easing back.  I will drop in every once in a while to visit the groups and see what everyone is discussing - as I noted I always learn something new when I visit the groups.

I will continue my monthly Planting Tips blog post which also is added to facebook.

I will blog and/or post when there is something useful or informative to share.

AND I will always get back to your questions whether you email me, comment on a blog post, or message me on facebook, it just might take a few days or a week.

Meanwhile I will be tending my garden, visiting with family and continuing to explore any new-to-me-herbs or other edibles I just have to try growing in my garden.

I hope and wish for you too, to expand your garden journey.
 

-- Catherine, The Herb Lady

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Friday, August 31, 2018

In The Kitchen, Another "Creamy" Vegetable Soup, and Around The Garden.

Roasted Celery & Cucumber with Dill
Dear Folks,

Okay, so I can't stop trying new versions of the "Creamy" Vegetable Soup.  This time I have been thinking about the fresh celery and cucumber sitting in my frig.  Aside from salads I love the cool and mild flavor of these two veggies.  Pictured is the cucumber and celery roasted, and I put a bunch of my dried dill for when I add this to the pot.  More in the recipe below.

Around The Garden

Meanwhile while prepping the celery several days ago, I cut off the base (about 1 1/2 inches) soaked it for a couple of day and planted it.  I love re-purposing "kitchen trash" particularly when I do not have my celery growing.  I took advantage of the shade of some basil and the extra moisture from the rains (we got 1.2 inches in 2 days last week).  These should continue to grow nicely - extra water initially and give me some usable stalks in several weeks until my self-sowing celery begins.

The other day I harvested my summer greens:   Sweet Potato Leaves, Roselle, Egyptian Spinach (aka Jute), three kinds of Basil (Green, Purple and Lime) and there is also some Pursland not visible in there.  I LOVE the ability to have tasty greens during our heat.  I use these in salads, stews, and soups and on sandwiches.  Last night I used some of the large sweet potato leaves as "wraps" for some avocado, bacon and egg salad.

The Barbados Cherry Tree (Acerola) is flowering again. This tree is so healthy we have to keep pruning it back because it is near a path.  It flowers and fruits multiple times from late spring until early winter.  Not quite a cherry flavor more like a sweet tart apple and I love them.

My Red Sunflower is still putting our some pretty flowers and I caught this just as the sun was hitting it early in the morning.  I had already cut down the huge yellow sunflowers and the seed heads are out for the birds and critters to feast on.

Our Crooked Neck Squash has more offerings for us.  The last batch I cooked some up for Deane with a bit of bacon grease and the rest I lightly pickled in vinegar water.

I got Black Tail Watermelon seeds in late after the early melon plants blasted - such a global weirding time in the gardens this year.  So we are looking forward to this and hopefully more.  This variety is small but with huge sweet flavor.

And finally before I get back to the Soup recipe, one of my sweet pepper plants is very happy in its place (I have sweet peppers here and there through out the gardens because I want to have them on hand - a lot).  The flowers portend more fruit this fall.   With the extra humidity from the Rains, peppers get a big growth flush going into the fall.

Okay, so back to the "Creamy" Cucumber/Celery Soup.

This is the finished bowl, topped with some minced salad veggies and a couple of chunks of avocado.

Basic "Creamy" Potato Vegetable Soup
This makes about 3+ cups of finished soup.

2 tablespoons of avocado, olive or oil of choice
2 - 4 tablespoons of diced onion, leek, garlic, chive etc of your choice
1 medium size potato (small chunks equal to about 1 1/2 cups) - I do NOT peel my potatoes.
2 cups of vegetable of choice, diced
2 cups of water
Optional:  complimentary herb to the vegetable
salt and cracked black pepper
limequat, lime or lemon
Garnish of choice:  minced vegetables, slivered greens, capers or minced olives, edible flowers - pretty much any topping you think goes with the vegetable you chose.
Optional:  4 ounces shredded or grated cheese

An immersion blender works great for this

Cucumber/Celery Soup Version
1 cup each diced cucumber and celery
I used about 3 tablespoons of minced red onion
Herb:  Dried Dill (fresh is great too if you have it)
I elected NOT to use cheese as I wanted the full taste of the vegetables and herb to come through.

For more protein I created little bites of ham, cheese and grape tomato.

Place potatoes in the water after cutting up - do not rinse - you want the starch - this is what makes the soup "creamy".

Preheat your oven (I love my toaster oven for this particularly in the hot weather) to 450 degrees.  Prepare a pan with aluminum foil.

In the pot you will cook the potatoes, warm 1 tablespoon of oil and toss the cut up celery and cucumber to coat.  Spread out on the prepared pan and season with cracked black pepper and salt.

In the pot add the last tablespoon of oil, put the pan in the oven, add the onion to the pot and set the timer for 5 minutes.  Stir onion at a low heat to cook but no burn.  When the timer goes off stir the pan of vegetables and put back in the oven.  Add the water and potatoes to the pot, bring to a simmering boil cover, set the timer for 5 more minutes.  When the timer goes off, add the roasted vegetables to the pot (turn your oven OFF), stir, add the herb if using and simmer the vegetables, covered for 7 minutes or until tender.

Carefully blend the soup, but leave some chunks for texture.  At this point if you are adding cheese, add and stir to melt completely.

Ladle into bowls, top with garnish of choice and enjoy.  And, in this case, my small bites of cheese, ham and grape tomatoes.

I hope you try your own versions of this "Creamy" soup.  So far I have made broccoli, asparagus a mix of vegetables (that was not as tasty - they clashed) and now this cucumber and celery which we loved.  I am going to continue to try this with other vegetables and make a collection I can pull from anytime I have some nice vegetable to work with - pairing with some of my fresh or dried herbs is the frosting on this soup!

Have a great day in the kitchen and garden,


-- Catherine, The Herb Lady

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Saturday, August 25, 2018

More Herbs, Less Salt Day & Back To Basics eBundle Flash Sale!

Dear Folks,

More Herbs, Less Salt Day is Wednesday, August 29th.

Ahead of that is a special "Back To Basics" flash sale - August 25 - 27th.

More Herbs, Less Salt Day

Celebrating the taste, flavor and health of herbs, sometimes known as "Eat Healthy Day"

If you get into the habit of flavoring FIRST with herbs and spices you may find you need no salt or far less salt.  One of the best things is you can grow many of these herbs right in your own back yard.  Edible Landscaping at its core!


Herbs "lift" the flavor of foods, particularly starchy or bland foods, however wonderful they may be for you.

Think about it this way . . .  IF you HAD to eat chicken every day for a week, how could you make it taste wonderful each day, without adding heavy sauces or a lot of salt.



--Basil, lime, cracked black pepper
--Rosemary, garlic, cracked black pepper (or pepper flakes)
--poultry season: ginger, thyme, sage, rosemary, marjoram, black pepper
--French:  basil, fennel seed, Marjoram, Rosemary, Thyme, Lavender.


These combinations work nicely as seasoning for salads, soups, and stews.

Endless combinations to lift the flavor of your foods with far less or no salt.




Back to Basics eBundle Flash Sale!
Starts today!!


If you missed the Back to Basics eBundle sale in January, you have until 11:59 p.m. Monday August 27th, to purchase the bundle.

Back to Basics eBundle - Click Here.

My "Edible Landscaping In The Desert Southwest, Wheelbarrow to Plate" is included in the bundle.

The Bundle includes ebooks in categories like
 
Cooking From Scratch
Homesteading
Preparedness
Food Preservation
Growing Your Own Food
Saving Money
Natural Healing
Parenting 
...and more

53 Authors
59 eBooks, Courses and/or Videos

$39.97.

You also have the option of purchasing the eBundle as online AND on a flashdrive, or just the flashdrive.


This will be the last opportunity to get this wealth of garden, cooking, healthy life style and helpful information, all in ONE ebundle.

Click Here 

. . .

In the last two nights we received another 1.2 inches of rain - whooppeee.  Get to turn off the watering for another 4 days.

I hope your garden is lush with all this rain, and giving you great meal variety.
 


-- Catherine, The Herb Lady

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