Sprouting to Planting, and Two Events Coming Up

Monday, January 06, 2020

Sprouting to Planting, and Two Events Coming Up

Dear Folks,

In my last post for December 31, 2019 I shared some "kitchen recycling" tips, so I thought you should see the full sprout to plant process.

First is my celery root re-use. On December 22nd I cut up two bunches of organic celery (I buy when I do not have enough growing in the garden and I was preparing to cook a turkey with stuffing). I cut the bottom 2 inch root off and started soaking in water. On December 31st it had sprouted this much - cool isn't!

On January 1st I planted it. I have others I have planted through out the gardens and pots to keep fresh celery coming on through late spring and into early summer. Celery loves our cool winter weather and my seeded in areas are also coming up - just not fast enough for my constant use of celery.

Potatoes are my New Year's Day Planting tradition and I had some additional "offerings" this year because the potatoes I pulled out to make that turkey dinner (December 22nd) were a "little" older. So much so that most of them had sprouted eyes * - so I cut those off to let them air dry, then tucked in a cardboard container in the refrigerator to later planting. * You can see some of the eyes in the upper left of the top picture.

On January 1st I laid them out on the soil surface of one pot - eyes down - (I had another pot with the mini potatoes saved from last spring's harvest). I then covered with the first layer of mulch. I add mulch as the plants grow up through to make sure the growing potatoes are never exposed to the sun.

That green ting you see on potatoes sometimes is Solanine, a toxic substance caused by the sun shining on the potato tubers. It cannot be cooked out or cut out, and can make you very sick if too much is eaten (a tiny bit should not hurt you). So the growing method is to ensure the growing spuds are never exposed. Just add mulch!

Oh, and I also planted the seeds from an Orange Bell Pepper I purchased. What the heck, let's see if they will sprout - I actually have good luck with this process. I planted the whole stem with seeds plus a bit of the flesh.

The little green leafed plant you see below the orange bit (I did that so I can remember what I planted there) is one of my famous Johnny Jump-Ups. The seeds wind up everywhere so if they are not interfering, I let them come up wherever they choose.

A Tofu Recipe

Tofu is a love it or hate it food for folks. The blessing and curse of tofu is its blandness. The blessing is it picks up the flavors it is prepared with.

Tofu Dip Or Marinated Cubes*

1 package of extra firm Tofu
1 lemon, zested and juiced
1 orange or tangerine, zested and juiced
Olive oil
1/2 tsp Salt
1/2 to 1 cup mixed chopped or dried herbs

Slit package of Tofu but leave the top plastic in place. Drain. Weigh the tofu down with at least 1-2 lbs (I use cans) pressing out the moisture. Let it sit with the weight for at least an hour, periodically draining the liquid.

Pat dry, and cut into cubes.

In a bowl, toss the cubes with the zest, herbs and salt. Let sit on the counter for 20-30 minutes to let the flavors infuse.

Add juices and toss. At this point you can leave as cubes and store in a jar, adding olive oil. It is not necessary to cover completely with oil. At room temperature, turn the jar several times for 30 minutes. Store. Allow to come to room temperature to serve with other cheese, meats and crackers.

DIP:

Place the cubed tofu in a food processor. With the processor running stream in olive oil until it reaches the consistency you want.   You can mash this by hand, adding olive oil as you go.

Store in the refrigerator.

* NOTE I actually served the cubes on Christmas Eve. Then when there was a lot left over I processed into a dip. I have made the marinated tofu cubes several times and the particular tofu block I purchased had a different texture - not sure why, maybe the brand as the cubes are usually nicely firm and these had a less than firm texture. Anyway, the dip is wonderful, better than toothpick cubes.

February Events

Saturday, February 1, 2020
1 to 2:30 p.m.
Mesa Urban Garden (MUG) FREE Seed Share
and Gardening Q&A with Catherine, The Herb Lady
https://www.facebook.com/events/503529633846876/

Mesa Urban Garden
212 E. 1st Avenue
Mesa, Arizona 85201

Pick up FREE seed to get your growing on.
Bring your questions. Catherine, The Herb Lady, will be answering your questions on gardening and on our currently crazy weather patterns and how they may impact your garden.

Saturday, February 22, 2020
Arizona Herb Association’s 4th Annual
2020 Herb Festival - “Leap into Lavender”
TIME: Check in/breakfast begins at 8:30 am, Program 9:30 am – 1:30pm
COST: $35
https://www.facebook.com/events/457262628216997/

"Join us in our annual celebration of herbs as we dive into one of our favorite herbs, lavender! We’ll be learning about how to grow and use this celebrated herb. We are lucky enough to have Brittney Sounart, RH (AHG), Clinical Herbalist, joining us again and discussing how lavender is used medicinally. The day will include a culinary exploration of the flavor with our very own Nancy Matsui, tips on how to cultivate lavender in our low desert environment from local gardening legend, Catherine the Herb Lady, and a tour of the garden to see the varieties of lavender currently growing. A continental breakfast will be included."

Tickets available online here: https://www.eventbee.com/v/herb-festival-feb-22nd-2020/event?eid=107080515

I hope to see you at these events - however, I am always happy to answer your questions via email or messenger on facebook.

Have a wonderful month,
Be patient, be kind, and always garden and share!

-- Catherine, The Herb Lady

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