May Planting Tips - around the garden and more

Dear Folks,

May has several celebration dates for gardeners:

May 1st, is International Herb Day

May 2nd is International Permaculture Day

     International Permaculture Day on the first Sunday in May (or thereabouts) is a day of celebration and action for permaculture around the world.
https://permacultureday.org/
Began in 2009 in Australia

May 3rd-Mother's Day May 9th Is National Herb Week.

Pictured is my harvest of greens and herbs for salads etc. Herbs include Variegated Lemon Thyme, and some you can't see: Cilantro, Dill, Chervil and Parsley.

A link to last year's May Planting Tips is below.  In some ways, this year is the same with sickness, challenges, supply issues and more.

But if there was and is a bright spot it was the new and renewed interest in gardening, growing your own food.

Last spring, I do not have the date, I sowed seeds for a Royal Black Bell Pepper,  About January 20th this year, I was pulling back lush growth on the plant and spotted DEEP black peppers!.  Fast forward to the day before yesterday and I was again pulling back the growth and low-and-behold RED peppers.  This is a pretty cool plant.  The fruit starts out black, turns some green and then matures to red. 90 days or thereabouts to maturity.  The fruit is thick walled.

 

No matter what else is going on, some things do not change.  This baby Mocking Bird was begging for food and mom was going back and forth to our lawn picking up "groceries" :)  That is Anna Belle one of our garden statutes - she is in our Saturn Peach which is THE place I thought a goat should be :)

One of my "I did it" garden successes is this stunning Red and White Amaryllis.  This is from a SEED!!!!! While not edible I could not resist the mother plant at the Sun City Farmers Market back in 2015.

When the flowers faded, there was a seed pod - well why not try.  I looked up propagation of Amaryllis, followed the information.  The notes indicated it would take 5+ years.   Well this is 6 years and it is visible as we step our our front door!!!  Yippee!

I also have my beloved Amaryllis - a white and blush gorgeous flower.  I have quite a few baby plants. My dad gave me the original bulb (I still have it) back in the 80s.  We call is "Dad's Amaryllis".

Last is a recipe.  Some "kismet" in a cool kind of way happened when I turned on my table while relaxing.  I intended to scrolled through current whatevers.  To my surprise the very top trend was "2 Ingredient Yogurt Biscuits" some said rolls.  Well -- I already make a cream biscuit with heavy cream and either self-rising flour (I make the substitute) - that's it.  I checked out some ideas did one batch and we really liked it.  For the next batch I tweaked the amount of salt in the substitution and added a bit of sugar to offset the tang of the yogurt.

Unlike the heavy cream biscuit (we love them) this one has a high protein content from the yogurt, a plus.

Yogurt Cheddar/Dill Biscuits

I also made a Cheddar, Garlic, Parsley version - you know like the famous restaurant biscuit :)

Pre-heat oven 400F. Prepare a pan with either parchment paper or aluminum foil - I found I needed to add a light pan spray to the foil.

Ingredients:

Equal amounts of self rising flour (SRF) and Greek Yogurt. I use an organic low fat, but you can use whatever you like.   ----   SRF Substitution - 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon sugar

1/2 cup shredded white cheddar cheese (my preference, orange works too :)

1  tablespoon  fresh or dried dill

Directions.

Place flour in bowl and add yogurt.  Start by blending them together. Unless you use a mixer, you will eventually need to use your hands to get all the dried bits incorporate.

Flatten the dough and sprinkle the cheese and dill cross the top and start folding the ingredients in.  Should not take more than 4-6 folds to get them in nicely.

I use a knife to cut into 6 equal (more or less) pieces and place on pan about 2 inches apart.

Bake for 20-24 minutes, turning the pan half-way through.

Use immediately or store in frig and use within 3-4 days or freeze.  Because of the yogurt they will get "tangier' in the frig.

Although I have not tried it, you can make the dough a day or two ahead, store in plastic wrap and bake when you are ready.

HERE is the link for last year's May Tips.

Take care of yourselves and each other, work in the garden, share as you can and keep a positive mind.  So many, many stores of folks helping each other.  Keep that image in mind when it feels challenging to you.

-- Catherine, The Herb Lady

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