Dear Folks,
In honor of National Herb Week (May 2nd-May 8th) come on out to the Boyce Thompson Arboretum April 23rd from 11 p.m. - 3 p.m. where Catherine, The Herb Lady, and the folks from Arizona Herb Association will be providing samples of herb inspired foods. See more details below.
The Annual April Herb Festival at the BTA was rained out and they and the Arizona Herb Association have a great selection of herb plants that need homes. Come on out for ideas, information, plants and food samples to inspire your own National Herb Week Celebration.
This time the weather for the day looks to be lovely!!
I have not finished my menu planning for the day, but you can expect foods flavored with fresh herbs from my gardens.
Carolyn Hills, President of AzHA said they will be providing a delicious sounding menu of:
Lavender Cookies, Lavender Lemonade, Lavender Shrimp, Thai Lemongrass Chicken and Lemongrass
Meatballs
They will have some plants for sale: Lemongrass, Assorted Basils and Lavenders
The BTA has a great selection too
My books are available for sale in the BTA gift shop (you can find ebook versions of them at my publishers site http://stores.lulu.com/herbs2u
Boyce Thompson Arboretum
http://ag.arizona.edu/bta/
Arizona Herb Association
http://www.azherb.org/index.php
Come on out! Ask questions, learn, taste - explore the beautiful Boyce Thompson Arboretum and go home with ideas and plants to make it happen at your home!
Catherine
The Herb Lady
http://www.herbs2u.net/
Showing posts with label Boyce Thompson Arboretum. Show all posts
Showing posts with label Boyce Thompson Arboretum. Show all posts
Sunday, April 17, 2011
Friday, December 18, 2009
Greening - Arizona State Parks Face Closure..
...due to budget cuts
Dear Folks,
We all have our pet or favored public services. One of the top reasons for living in Arizona are the state parks - it wouldn't be as lovely a place to get out of the house or take the family to see nature in some of its best areas without our state park system.
The current budget crisis in Arizona may disproportionately cut the state parks budget to non-existence. This is not - they-won't-be-open-for-a-year type of cut, but one which would necessitate the selling off of state park land to the highest bidder
Can you just imagine a McDonald's corner eatery in a residential development in place of Boyce Thompson Arboretum? Or, the formerly-public-state-park Kartchner Caverns State as the centerpiece to a gated community? Or a Wal-Mart and strip center in your most favored camping area?
Go to the advocacy page of the Arizona State Parks Foundation page for information.
The http://arizonastateparksfoundation.org/index.html is a charitable group supporting the Arizona State Parks system.
Do what you can to keep the legislature from cutting the Arizona State Parks out of the picture, now and forever.
-- Catherine, The Herb Lady
Dear Folks,
We all have our pet or favored public services. One of the top reasons for living in Arizona are the state parks - it wouldn't be as lovely a place to get out of the house or take the family to see nature in some of its best areas without our state park system.
The current budget crisis in Arizona may disproportionately cut the state parks budget to non-existence. This is not - they-won't-be-open-for-a-year type of cut, but one which would necessitate the selling off of state park land to the highest bidder
Can you just imagine a McDonald's corner eatery in a residential development in place of Boyce Thompson Arboretum? Or, the formerly-public-state-park Kartchner Caverns State as the centerpiece to a gated community? Or a Wal-Mart and strip center in your most favored camping area?
Go to the advocacy page of the Arizona State Parks Foundation page for information.
The http://arizonastateparksfoundation.org/index.html is a charitable group supporting the Arizona State Parks system.
Do what you can to keep the legislature from cutting the Arizona State Parks out of the picture, now and forever.
-- Catherine, The Herb Lady
Monday, August 03, 2009
Greening - Camping Skills for Women - and a recipe!
Dear Folks,
Thanks to Arizona Dun-Deane, I am a skilled survival camper - when we camp we are in the middle of nowhere, miles from anything remotely civilized and throughly enjoying it. In the course of learning how to take care of myself in "the wild" the other part of enjoying the experience is the supreme appreciation of the flora and fauna and the knowledge to leave only footprints and no human impact on the area. Whether we are in the desert or the mountains taking only pictures and learning the land is another way to learn about oneself.
Luckily for you folks who do not have your own Arizona Dun-Deane, there is BOW -- "Becoming an Outdoors Woman" offering a weekend Camp Experience in Prescott August 14-16, 2009. Dozens of classes are taught at Camp Friendly Pines near Prescott. Enrollment for the weekend includes: classes, meals and cabin lodging all for $240.
Click here to learn about the program and find the registration form. To view pictures from previous camps click here for their photo gallery.
Call or email for information direct to: Kimberlee Kreuzer 480-644-0077 or email awf@azwildlife.org
FROM MY RECIPE FILE:
One of the 'civilized' meals we make while camping is a canned version of Salad Nicoise with lots of options. Since the primary ingredients are canned, you can have this ready to make salad anywhere.
CATHERINE'S CAMPING SALAD NICOISE
This is enough for 2-3 people, depending on appetites
1 6 oz. can of water packed tuna
1 8 oz (apprx) can of cut green beans in water
1 8 oz (apprx) can of stewed tomatoes
Italian-type salad dressing/vinaigrette (homemade, dry packaged, or bottled)
Optional:
1 small can of potatoes
1-2 tablespoons of capers
Other options include canned anchovies, olives, hard cooked eggs, red peppers, shallots, artichoke hearts and you might enjoy a rustic/crusty bread with it also.
Drain canned foods (Arizona Dun-Deane likes to drink the water from everything but the tuna), fold together gently - you don't want to mash the food - add capers if desired, toss with enough dressing to coat well but don't make it soggy. Eat and enjoy. Protein, Fiber, Lycopene, Vitamins, Minerals and some salt and fat - this is the kind of meal that is healthy and satisfying - just watch the salt content of the canned foods.
Enjoy!
-- Catherine, The Herb Lady
Thanks to Arizona Dun-Deane, I am a skilled survival camper - when we camp we are in the middle of nowhere, miles from anything remotely civilized and throughly enjoying it. In the course of learning how to take care of myself in "the wild" the other part of enjoying the experience is the supreme appreciation of the flora and fauna and the knowledge to leave only footprints and no human impact on the area. Whether we are in the desert or the mountains taking only pictures and learning the land is another way to learn about oneself.
Luckily for you folks who do not have your own Arizona Dun-Deane, there is BOW -- "Becoming an Outdoors Woman" offering a weekend Camp Experience in Prescott August 14-16, 2009. Dozens of classes are taught at Camp Friendly Pines near Prescott. Enrollment for the weekend includes: classes, meals and cabin lodging all for $240.
Click here to learn about the program and find the registration form. To view pictures from previous camps click here for their photo gallery.
Call or email for information direct to: Kimberlee Kreuzer 480-644-0077 or email awf@azwildlife.org
FROM MY RECIPE FILE:
One of the 'civilized' meals we make while camping is a canned version of Salad Nicoise with lots of options. Since the primary ingredients are canned, you can have this ready to make salad anywhere.
CATHERINE'S CAMPING SALAD NICOISE
This is enough for 2-3 people, depending on appetites
1 6 oz. can of water packed tuna
1 8 oz (apprx) can of cut green beans in water
1 8 oz (apprx) can of stewed tomatoes
Italian-type salad dressing/vinaigrette (homemade, dry packaged, or bottled)
Optional:
1 small can of potatoes
1-2 tablespoons of capers
Other options include canned anchovies, olives, hard cooked eggs, red peppers, shallots, artichoke hearts and you might enjoy a rustic/crusty bread with it also.
Drain canned foods (Arizona Dun-Deane likes to drink the water from everything but the tuna), fold together gently - you don't want to mash the food - add capers if desired, toss with enough dressing to coat well but don't make it soggy. Eat and enjoy. Protein, Fiber, Lycopene, Vitamins, Minerals and some salt and fat - this is the kind of meal that is healthy and satisfying - just watch the salt content of the canned foods.
Enjoy!
-- Catherine, The Herb Lady
Tuesday, July 21, 2009
Events at the Boyce Thompson Arboretum and Desert Botanical Garden
Howdy Folks,
For you photography and budding artists, among other tours and workshops, the Boyce Thompson Arboretum (BTA) is offering an artist workshop and a photography workshop coming up in August.
Click here for information on the BTA site.
And the Desert Botanical Garden (DBG) offers great tours and events also. They have a neat "garden flashlight tour" which is great for the children.
Click here for information on the DBG site.
I present classes and lectures at both gardens and encourage your support of both our local Botanical museums.
Have a great day,
-- Catherine, The Herb Lady
For you photography and budding artists, among other tours and workshops, the Boyce Thompson Arboretum (BTA) is offering an artist workshop and a photography workshop coming up in August.
Click here for information on the BTA site.
And the Desert Botanical Garden (DBG) offers great tours and events also. They have a neat "garden flashlight tour" which is great for the children.
Click here for information on the DBG site.
I present classes and lectures at both gardens and encourage your support of both our local Botanical museums.
Have a great day,
-- Catherine, The Herb Lady
Saturday, October 18, 2008
Thrillin' Grillin' at the Arboretum
Howdy Folks,
Once or twice a year I do a food demo at the Boyce Thompson Arboretum in conjunction with their annual Fall or Spring plant sale. Today's demo recipes are below. (The demo is from 11 a.m. to 1 p.m.). Click on the title of this post to go to the Arboretum site.
I do some foods cooked directly on the grill and prepare some side dishes ahead of time to go with them. The whole point is to illustrate how to prepare foods without salt or fats being the main focus of flavor.
In today's menu I have decided to highlight rosemary, along with garlic, black pepper (I'm using one of my own blends "RosemaryPlus" but you can put your own version together) and an herb jelly for marinating. I usually do one or more side dishes with tofu or green soy beans (edamame) because so many folks either have never tried them, don't know how to cook with them, or think they taste awful. I've 'converted' many to the wonderful ways with tofu (its blessing and its curse is its blandness), and introduced many to the nice nuttiness of green soy beans (the immature soy bean). Since this food is one of only two (known to this point) complete protein from plant sources (the other one is quinoa), its all around nutrient density, plus fiber is something everyone should add once or twice a week to their meal planning.
This summer I got to experiment with making herb jellies using one of my favorite convenience foods -- frozen juice concentrate (remember only get the 100% no-sugar-added varieties -- see my post Sodas and Sorbets), and I was pleased with how they turned out. If you have ever glazed a chicken or turkey with fruit preserves, or made a ham with pineapple slices then using an herb jelly as a marinade is the same concept.
The sugars carmelize the meat, and add a sweet/savory note to it.
If I don't see you today, enjoy experimenting on your own.
Marinated Chicken Thighs
Kiwi/Strawberry/Lavender Jelly and a little Olive Oil for marinade
Cranberry/Raspberry/Rosemary Jelly and a little Olive Oil for marinade
1 to 1 a half pounds of skinless, boneless chicken thighs
half a cup of herb jelly
1 teaspoon of extra virgin olive oil
Gently warm the jelly to liquify. Place rinsed chicken thighs in a ziplock bag or glass container. Add olive oil to jelly, pour over chicken, seal bag and gently mush the chicken with the marinade. Let rest in refrigerator for 4 hours before grilling. Grill approximately 20 minutes, turning first about 5 minutes, and then turning every 4-5 minutes or so for even browning. Serve and enjoy.
Tofu Salad
Substituting tofu for tuna** in a blend of ingredients gives you a tasty and satisfying sandwich 'salad' that can be served in a pita pocket or a hollowed tomato, avocado, or with crackers.
14 oz. firm tofu, drained and diced fine
half to one small apple diced, and acidified* (I like gala apples for this)
1/3 cup+ diced celery (use the inner stalks and leaves)
1/3 cup of ground walnuts
1 tablespoon drained capers or green olives, minced
2 teaspoons of RosemaryPlus
pinch of salt (tofu needs a little salt because of its blandness)
Enough mayonnaise (or soy mayo for Vegans) to bind together (I prefer real mayo, but the soy mayo works okay - a little sweet for my taste).
Most tofu comes in a sealed tray with water, cut the plastic cover cleanly off, but don't discard, drain container water, put the plastic back on (or replace with plastic wrap) and weigh down with a large can (28 oz type of tomatoes or fruit) for about 15 minutes. The weight presses more moisture out of the tofu, leaving it firmer and drier. Dice tofu into small (1/4 inch) dice.
Toss tofu with RosemaryPlus and salt and allow to sit for 15-20 minutes to enhance flavor. Add remainder of ingredients, mix well with out mashing. Serve and enjoy.
*Placing diced apple in lemon water keeps the apple from turning brown.
**replace tofu with two 6 ounce cans of water-packed tuna, drained. No additional salt is needed.
Bean and Potato Salad
I have a faster way for potato salad when I do not have a lot of time to boil, cut etc. I use frozen diced potatoes (Potatoes O'Brien will also work and sometimes the diced are sold as "Southwest style hash browns"). The addition of green soy beans (or one-inch cut green beans) adds color, and crunch. The lemon juice brings out the real flavor of the potatoes, and rosemary is a super herb with potatoes.
2 lbs frozen diced potatoes
1 lb frozen shelled green soy beans (Edamame)
half a red bell pepper, diced
half a yellow or orange bell pepper, diced
1 tablespoon of RosemaryPlus
1/4 cup of fresh lemon juice
Olive oil (approximately 1/2 cup)
Salt and Pepper to taste
Gently squeeze frozen potatoes in bag to break up — do the same with the frozen soy beans.
Place potatoes in a pot of cold salted water and bring to a boil. They will be done just about when the water comes to a full boil — about 10 minutes, don't over cook, drain and put back into the hot pot to ‘dry out a little'
Meanwhile bring another pot of salted water to a boil. Pour in soy beans, stir, set the timer for 6 minutes, bring back to a boil and remove from heat once it reaches a low boil. Cover and let sit until the timer goes off. Drain.
As soon as both the beans and potatoes are done sprinkle with seasoning, toss gently. Add olive oil toss as you go (the starch in the potatoes soaks up a lot of oil). Sprinkle with lemon juice, add peppers and toss to mix. Taste for S&P and adjust.
Send this to family and friends and suggest they subscribe to the blog. Have a great day!
-- Catherine, The Herb Lady
Once or twice a year I do a food demo at the Boyce Thompson Arboretum in conjunction with their annual Fall or Spring plant sale. Today's demo recipes are below. (The demo is from 11 a.m. to 1 p.m.). Click on the title of this post to go to the Arboretum site.
I do some foods cooked directly on the grill and prepare some side dishes ahead of time to go with them. The whole point is to illustrate how to prepare foods without salt or fats being the main focus of flavor.
In today's menu I have decided to highlight rosemary, along with garlic, black pepper (I'm using one of my own blends "RosemaryPlus" but you can put your own version together) and an herb jelly for marinating. I usually do one or more side dishes with tofu or green soy beans (edamame) because so many folks either have never tried them, don't know how to cook with them, or think they taste awful. I've 'converted' many to the wonderful ways with tofu (its blessing and its curse is its blandness), and introduced many to the nice nuttiness of green soy beans (the immature soy bean). Since this food is one of only two (known to this point) complete protein from plant sources (the other one is quinoa), its all around nutrient density, plus fiber is something everyone should add once or twice a week to their meal planning.
This summer I got to experiment with making herb jellies using one of my favorite convenience foods -- frozen juice concentrate (remember only get the 100% no-sugar-added varieties -- see my post Sodas and Sorbets), and I was pleased with how they turned out. If you have ever glazed a chicken or turkey with fruit preserves, or made a ham with pineapple slices then using an herb jelly as a marinade is the same concept.
The sugars carmelize the meat, and add a sweet/savory note to it.
If I don't see you today, enjoy experimenting on your own.
Marinated Chicken Thighs
Kiwi/Strawberry/Lavender Jelly and a little Olive Oil for marinade
Cranberry/Raspberry/Rosemary Jelly and a little Olive Oil for marinade
1 to 1 a half pounds of skinless, boneless chicken thighs
half a cup of herb jelly
1 teaspoon of extra virgin olive oil
Gently warm the jelly to liquify. Place rinsed chicken thighs in a ziplock bag or glass container. Add olive oil to jelly, pour over chicken, seal bag and gently mush the chicken with the marinade. Let rest in refrigerator for 4 hours before grilling. Grill approximately 20 minutes, turning first about 5 minutes, and then turning every 4-5 minutes or so for even browning. Serve and enjoy.
Tofu Salad
Substituting tofu for tuna** in a blend of ingredients gives you a tasty and satisfying sandwich 'salad' that can be served in a pita pocket or a hollowed tomato, avocado, or with crackers.
14 oz. firm tofu, drained and diced fine
half to one small apple diced, and acidified* (I like gala apples for this)
1/3 cup+ diced celery (use the inner stalks and leaves)
1/3 cup of ground walnuts
1 tablespoon drained capers or green olives, minced
2 teaspoons of RosemaryPlus
pinch of salt (tofu needs a little salt because of its blandness)
Enough mayonnaise (or soy mayo for Vegans) to bind together (I prefer real mayo, but the soy mayo works okay - a little sweet for my taste).
Most tofu comes in a sealed tray with water, cut the plastic cover cleanly off, but don't discard, drain container water, put the plastic back on (or replace with plastic wrap) and weigh down with a large can (28 oz type of tomatoes or fruit) for about 15 minutes. The weight presses more moisture out of the tofu, leaving it firmer and drier. Dice tofu into small (1/4 inch) dice.
Toss tofu with RosemaryPlus and salt and allow to sit for 15-20 minutes to enhance flavor. Add remainder of ingredients, mix well with out mashing. Serve and enjoy.
*Placing diced apple in lemon water keeps the apple from turning brown.
**replace tofu with two 6 ounce cans of water-packed tuna, drained. No additional salt is needed.
Bean and Potato Salad
I have a faster way for potato salad when I do not have a lot of time to boil, cut etc. I use frozen diced potatoes (Potatoes O'Brien will also work and sometimes the diced are sold as "Southwest style hash browns"). The addition of green soy beans (or one-inch cut green beans) adds color, and crunch. The lemon juice brings out the real flavor of the potatoes, and rosemary is a super herb with potatoes.
2 lbs frozen diced potatoes
1 lb frozen shelled green soy beans (Edamame)
half a red bell pepper, diced
half a yellow or orange bell pepper, diced
1 tablespoon of RosemaryPlus
1/4 cup of fresh lemon juice
Olive oil (approximately 1/2 cup)
Salt and Pepper to taste
Gently squeeze frozen potatoes in bag to break up — do the same with the frozen soy beans.
Place potatoes in a pot of cold salted water and bring to a boil. They will be done just about when the water comes to a full boil — about 10 minutes, don't over cook, drain and put back into the hot pot to ‘dry out a little'
Meanwhile bring another pot of salted water to a boil. Pour in soy beans, stir, set the timer for 6 minutes, bring back to a boil and remove from heat once it reaches a low boil. Cover and let sit until the timer goes off. Drain.
As soon as both the beans and potatoes are done sprinkle with seasoning, toss gently. Add olive oil toss as you go (the starch in the potatoes soaks up a lot of oil). Sprinkle with lemon juice, add peppers and toss to mix. Taste for S&P and adjust.
Send this to family and friends and suggest they subscribe to the blog. Have a great day!
-- Catherine, The Herb Lady
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