Dear Folks,
I have several classes or lectures lined up at the moment.
October 9th
November 20th
January 8, 2011
SALSA 101 Class with Catherine "The Herb Lady"
Saturday, October 9th at 2-4 p.m.
Did you know fruit salsa was not invented by modern chefs? It has been around longer than you think! Come enjoy an afternoon learning about the history and plants that make up salsa, then make your own variations to take home with you! The class is $15 for members, $22.50 for non- members. All supplies are included. Space is Limited. Call 520.689.2723 to register. All proceeds benefit Boyce Thompson Arboretum.
http://arboretum.ag.arizona.edu/
Tofu: Holiday Recipe Ideas! Presentation with Catherine "the Herb Lady"
Saturday, November 20th at 1-3 p.m.
Tofu is the plain sister of healthy foods with a secret — it is a palate for flavor! Tofu is not just for vegetarians and can take your next holiday meal to a whole new level. In this presentation Catherine explains that menu planning for the holidays with vegan or vegetarian family and friends is not the challenge you would think. Take home holiday and casual recipe ideas – and try samples of them too - for entertaining using nutrient dense tofu and edamame (green soy beans) that will please meat eaters and vegetarians alike. This presentation is $10 for members, $17.50 for non-members. Recipes and food samples are included. Space is limited. Call 520.689.2723 to register. All proceeds benefit Boyce Thompson Arboretum.
http://arboretum.ag.arizona.edu/
Edible Landscaping: Vegetable Gardening, Herbs and More
January 8, 2011 1:30 - 4 P.M.
Red Mountain Branch
Presented by: Greg Morris, Master Gardener, Landscape Designer, and Catherine "The Herb Lady" Crowley
Now you can have your landscape and eat it too! This program will cover the basics for successful vegetable gardening, but will also show how to incorporate edible plants throughout the landscape, and will suggest plant varieties for landscape function and edibility. An interactive 'show-and-smell' with culinary herbs will teach you growing basics and provide cooking suggestions, too.
INFORMATION:
Donna DiFrancesco
Conservation Specialist
Environmental & Sustainability
480.644.3334 (tel): 480.644.4774 (fax)
PO Box 1466
Mesa, AZ 85211-1466
Water Use It Wisely!
. . .
We have had our 'seasonal shift' and now we are entering "spring in the desert" -- for new comers that may be hard to understand. October is the beginning of the primary planting season for perennials and all cool weather annuals and biennials.
If you have tried and tried to have a garden in the desert southwest and been disappointed in the results one of the primary pieces of information is what to plant and when. When I write and talk about being able to garden all year long - I mean it -- however you have to plant each plant variety in its own proper season. October ? Plant dill, parsley, and cilantro and all the cole (cabbage) family and root vegetables and all the wonderful greens and lettuces. February? Plant basil, tomatoes, chives, watermelon, summer squash, and corn. July? Yes, late July - early August - plant all the "SEEDS" for the fall plants you want including those pumpkins for Halloween and Thanksgiving.
Think snowsuits in July and Swimsuits in December and you will have a way of understanding when to begin seeds for transplanting and the different seasons in the desert garden.
My easy helper 'reminder service' is just $21 a year for information directly into your email inbox. Several times a month you will receive simple but detailed information on what to plant and when, when to look at harvesting (and also what is available at your local farmers market), and how to use the bounty of your gardens. This inexpensive service is made possible by keeping it automated, so I am always happy to answer additional questions for subscribers individual gardens via email.
You can pay through this link:
Paypal payment window
Also for those of you interested in my gardening and/or cooking books, they are now available for your iPad.
Have a great day,
-- Catherine, The Herb Lady
Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts
Sunday, September 05, 2010
Sunday, August 29, 2010
More Herbs, Less Salt Day
Dear Folks,
August 29th is designated as "More Herbs, Less Salt Day" and usually listed in the "wacky national day of' lists," but it is more than just a "something" to list for August 29th.
(You CAN find ‘something' on just about every day of the year if you are looking for a reason to throw a party.)
First, let me start by saying salt is not the enemy. We need it to balance water/mineral levels in our bodies and to reduce bitterness in some foods. Breads and grains would be almost like eating straight flour if you did not add some salt to the baking/cooking methods.
The problem is our tendency as human beings to overindulge in something. If a little is good a lot must be better. Given the ‘manufactured food' frenzy which began with the advent of convenience foods and TV dinners more than 5 decades ago, and has not abated at all, it is no wonder that many of us simply got used to highly salted foods as the means good taste. (Some health professionals even call it an addiction.)
Happily the "idea" of using herbs and spices has resurrected from almost obscurity (the bottle of really old Italian Seasoning in the back of the cupboard) to the current explosion of food shows and celebrity chefs doing amazing things with flavor-based seasoning.
What is a flavor-based seasoning? Herbs and spices have a distinctive taste and scent which is imparted to foods cooked or prepared with them via the essential oils in those herbs and spices. Those essential oils contain some of the common buzz words, "phenolic" "polyphenol" "antioxidant" — vitamins C and E are types of Phenolic., along with many other vitamins and minerals — most are considered antioxidant in effect.
If you would like some scientific and interesting history on "phenolic" read:
http://robincheung.info/samples/antioxidants.pdf
If you are familiar (many are by now) with the super antioxidant properties of blueberries it may surprise you to learn that Dark Opal Basil contains some of the same antioxidant properties.
FLAVOR FIRST: Chose, first, to flavor your food with herbs and spices, and then add salt to enhance it.
One of my favor examples are rosemary and lemon with any starchy food. Traditionally, folks reached for the salt shaker with foods like potatoes or rice, because the flavor is mild to bland. In experimenting years ago I discovered an natural affinity of rosemary to anything starchy — a perfect compliment of the flavor of the rosemary with foods like potatoes. (Rosemary bread has become so common at restaurants, many diners expect it.)
When I started "talking up" the idea of rosemary with a baked potato, the usual response was - "it still needs salt." So I went back to experimenting and discovered a spritz of fresh lemon juice on the hot baked potato with a sprinkle of crushed rosemary was so amazingly good, even my "meat and potatoes guy" had to admit it was just about perfect with just those two ingredients. He's a salt-shaker guy so he won't give up the shaker, but did thoroughly enjoy that baked potato with out the salt.
Salt is considered a flavor enhancer — really in many cases it is a flavor ‘hider' particularly when the food is not tasty. I see herbs and spices as being the real flavor enhances. Things like the rosemary above make the basic flavor of the potato just jump out and sparkle.
Rosemary, garlic and black pepper are a combination which can improve anything on the grill or roasted, and anything starchy.
I don't suggest you throw the salt shaker out, but do suggest as I say to my guy when I've prepared the meal, taste it first because of the herbs and spices I've added and then reach for the shaker if you need it.
If you want to try and cut back on the salt and give your family an option, make your own seasoning salt with your favorite herb/spice blend. Mix 10:1 parts of (10) seasoning to (1) salt. If the seasoning is coarse, use kosher salt, if the seasoning is fine, use a fine sea salt.
Use that when experimenting and at the table.
I hope you celebrate not only today, but from now on with the flavor-power of herbs and spices.
A Note About My Books: Both my beginners gardening book and my cookbook are now available through ibookstore for your iPad or similar.
"Edible Landscaping In The Desert Southwest: Wheelbarrow to Plate"
"101+ Recipes From The Herb Lady"
And of course you can still purchase them through your favorite book seller in print.
Lectures Coming Up:
I have two food demo programs coming up at the Boyce Thompson Arboretum. Details to follow but save the dates — there will be a small fee to attend, which covers materials and benefits the Arboretum.
October 9th, 2010, 2-4 p.m. Learn all about the history of salsas and make your own to take home.
November 20th, 2010 1-3 p.m. Tofu and Soybeans - not just for vegetarians. Holiday food recipe ideas using tofu and edamame for the vegan, vegetarian and meat lover's vegetarian family and guests.
Check the calendar on the bottom of the blog for more details as we get closer.
Have a great day,
-- Catherine, The Herb Lady
August 29th is designated as "More Herbs, Less Salt Day" and usually listed in the "wacky national day of' lists," but it is more than just a "something" to list for August 29th.
(You CAN find ‘something' on just about every day of the year if you are looking for a reason to throw a party.)
First, let me start by saying salt is not the enemy. We need it to balance water/mineral levels in our bodies and to reduce bitterness in some foods. Breads and grains would be almost like eating straight flour if you did not add some salt to the baking/cooking methods.
The problem is our tendency as human beings to overindulge in something. If a little is good a lot must be better. Given the ‘manufactured food' frenzy which began with the advent of convenience foods and TV dinners more than 5 decades ago, and has not abated at all, it is no wonder that many of us simply got used to highly salted foods as the means good taste. (Some health professionals even call it an addiction.)
Happily the "idea" of using herbs and spices has resurrected from almost obscurity (the bottle of really old Italian Seasoning in the back of the cupboard) to the current explosion of food shows and celebrity chefs doing amazing things with flavor-based seasoning.
What is a flavor-based seasoning? Herbs and spices have a distinctive taste and scent which is imparted to foods cooked or prepared with them via the essential oils in those herbs and spices. Those essential oils contain some of the common buzz words, "phenolic" "polyphenol" "antioxidant" — vitamins C and E are types of Phenolic., along with many other vitamins and minerals — most are considered antioxidant in effect.
If you would like some scientific and interesting history on "phenolic" read:
http://robincheung.info/samples/antioxidants.pdf
If you are familiar (many are by now) with the super antioxidant properties of blueberries it may surprise you to learn that Dark Opal Basil contains some of the same antioxidant properties.
FLAVOR FIRST: Chose, first, to flavor your food with herbs and spices, and then add salt to enhance it.
One of my favor examples are rosemary and lemon with any starchy food. Traditionally, folks reached for the salt shaker with foods like potatoes or rice, because the flavor is mild to bland. In experimenting years ago I discovered an natural affinity of rosemary to anything starchy — a perfect compliment of the flavor of the rosemary with foods like potatoes. (Rosemary bread has become so common at restaurants, many diners expect it.)
When I started "talking up" the idea of rosemary with a baked potato, the usual response was - "it still needs salt." So I went back to experimenting and discovered a spritz of fresh lemon juice on the hot baked potato with a sprinkle of crushed rosemary was so amazingly good, even my "meat and potatoes guy" had to admit it was just about perfect with just those two ingredients. He's a salt-shaker guy so he won't give up the shaker, but did thoroughly enjoy that baked potato with out the salt.
Salt is considered a flavor enhancer — really in many cases it is a flavor ‘hider' particularly when the food is not tasty. I see herbs and spices as being the real flavor enhances. Things like the rosemary above make the basic flavor of the potato just jump out and sparkle.
Rosemary, garlic and black pepper are a combination which can improve anything on the grill or roasted, and anything starchy.
I don't suggest you throw the salt shaker out, but do suggest as I say to my guy when I've prepared the meal, taste it first because of the herbs and spices I've added and then reach for the shaker if you need it.
If you want to try and cut back on the salt and give your family an option, make your own seasoning salt with your favorite herb/spice blend. Mix 10:1 parts of (10) seasoning to (1) salt. If the seasoning is coarse, use kosher salt, if the seasoning is fine, use a fine sea salt.
Use that when experimenting and at the table.
I hope you celebrate not only today, but from now on with the flavor-power of herbs and spices.
A Note About My Books: Both my beginners gardening book and my cookbook are now available through ibookstore for your iPad or similar.
"Edible Landscaping In The Desert Southwest: Wheelbarrow to Plate"
"101+ Recipes From The Herb Lady"
And of course you can still purchase them through your favorite book seller in print.
Lectures Coming Up:
I have two food demo programs coming up at the Boyce Thompson Arboretum. Details to follow but save the dates — there will be a small fee to attend, which covers materials and benefits the Arboretum.
October 9th, 2010, 2-4 p.m. Learn all about the history of salsas and make your own to take home.
November 20th, 2010 1-3 p.m. Tofu and Soybeans - not just for vegetarians. Holiday food recipe ideas using tofu and edamame for the vegan, vegetarian and meat lover's vegetarian family and guests.
Check the calendar on the bottom of the blog for more details as we get closer.
Have a great day,
-- Catherine, The Herb Lady
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