What Is A Market Town? What Is A Made Over?

Dear Folks,

I am particularly drawn to old fashioned ideas - when they make perfect sense most of the time.  There is something comforting to me about terms like 'made over' and 'market town.'

The former (made over) is an old fashioned term for using 'left overs.'  Now a days more recent terms referring to left overs are Rachel Ray's "cook once, eat all week."  Yesterday I made a rif on an Italian pasta fagioli (bean) soup, using a couple of left overs, to 'make over' into this outstanding soup. (Recipes below.)  Made over foods are the ultimate in recycling and if done with creativity, no one has to know you used left overs unless you tell them.  Growing up in a financially challenged family, I had a negative 'thing' about anything hand-me-down or leftovers.  I have matured in both age and appreciation for making complete use of something, or even planning ahead to consider the other uses for things down the road.

What Is A Market Town?

The phrase has history in both England and other countries in Europe and other areas of the world might call these marketplaces bazaar or souk.  Whatever the term it means a central place to come together to sell and buy things.

I like the term 'market town' because to me it means community.  While England is known for its market towns operating as a hub to the smaller residential villages and towns surrounding it, the need for market towns was utilized here in the US, although not always under that name. Any rural farming or ranching area had a place where residents "went to town" weekly or monthly to buy or sell supplies, visit and catch up with other residents and then return home with their purchases.

In this day and age the concept of a "market town" for centrally located merchandise sources might be called a "mall" (shudder) but really should be looked as "your neighborhood" community.

The valley does not have the advantage of several centuries of community history like some areas of the east coast.  The almost ancient areas there had to forge extensive community reliance in the 16 and 1700s in order to literally survive.  That history made it a little easier to form communities where most people knew each other, and share not only commerce, but social interaction.

Here is the valley while there is a rich history of cultural diversity, there is less community because we are soooo spread out.

Where am I going with this?  I would like our valley folks to look at their neighborhoods as their community, not just the city at large, although that is certainly a part of it.  There are a lot of reasons for choosing to look to neighbors and most it has to do with a kind of survival resource.  In a disaster who would you turn to first?  What if you can't call or drive or even bike to help?  Most of us would either call for help to our neighbors or we would see that our neighbors need help.

This past week's earthquake and then hurricane Irene on the east coast made me contemplate community a lot more - I have extensive family all up and down the eastern seaboard.  So far all reports are they are all safe and un-injured.  Some may be without power until early September, some can't go to work because the roads are either blocked or the companies themselves shut down.  On a side note I am very angry at those who think the hurricane was over-hyped.  You can't over-prepare for a hurricane or other potential natural disaster.  If you are lucky enough to survive with extra, store it or donate it!

So the community I envision is my neighborhood.  If you think, as I do, about what my neighbors do for a living or are good at in retirement, I can think of my neighborhood as a 'market town' and by extension as "my community" where I might get help from a plumber or Deane can help someone start their car, or . . . I help them.  I like to share my meals with neighbors, particularly an elder one.  One neighbor and I do cookie/candy making at the holidays and deliver trays to those we know.  We bring fresh things from our garden to newbies.  My neighbor and I going to organize a cookie swap for the holidays.  What can you do in your neighborhood that would make it your community?  It does not have to be houses.  An apartment complex or dormitory is a community.  Years ago I lived in a small garden apartment complex and we all routinely got together for parties and holidays, going in and out of apartments like a huge progressive party.

I hope you see what I mean here.  Who are your neighbors and what can you and they share?

Besides a 'market town' for buying and selling things, your community can also be your participation with your neighbors in a neighborhood community garden.  I have written about this before. A community garden, can certainly be a lot set aside by the City (Mesa Community College also has a community garden), but it can also be several neighbors growing what they are either good at or have space for and then getting together for a good old harvest gathering and sharing.  And during that event you can find out what each do, and plan for a cookie or candy swap during the holidays.

More on community gardens.

Here is a new buzz word SPIN -- Small Plot INtensive farming.  Deane's son Travis has launched a tour with his gal-friend Morgan highlighting gardeners, small farmers and others with great ideas on permaculture and sustainable agriculture.  The SPIN concept is to make use of urban lands either by lending, renting or purchasing them for sustainable farming, to create a small commercial farm in an urban environment.  A 'community farm'.  The main "Eco-Jaunt" site is here.

The feature on SPIN is here.

Learn more about SPIN here.

While you might not be interested in staring your own commercial farm the ideas in the SPIN concept of utilizing local and urban areas for community are worth learning.

Made Over Recipes.

CATHERINE'S POTATO, PASTA, BEAN & CHICKEN SOUP

Home made chicken broth (sure you can use store bought)
Boiled Dressing (see below for recipe)
1 Left Over Cooked Chicken Breast (see directions)
1 can organic northern white beans or cannellini beans (more power to you if you cook your own from scratch - save about 2 and a half cups worth of cooked with some of the liquid)
1 large potato (I used a very large new red) - I always leave healthy skin on potatoes while cooking
1/4 cup stellinie or pastini pasta (small star type)
1 heaping tablespoon of corn starch
water as needed
Herb blend of choice - I used rosemary, garlic and black pepper
salt to taste (I used a total of about 1/2 teaspoon)
Optional:  Other vegetables to add more depth and color - carrots, celery, parsnip, sweet potatoes.  The extra veggies should be added at the same time as the potatoes and the liquid increased to completely cover them while cooking.

BOILED DRESSING
A boiled dressing is an old fashioned recipe where you thicken a liquid mixture of flavors to create a sauce which can be used hot like a gravy or cold like a salad dressing.  The beauty of this recipe is at your choice there can be no fat at all, it has a lot of flavor depending on what herbs and spices you put in it and the citrus brings out better flavor in most foods.  This is an unsweetened lemon or limeade.

2 ounces of fresh squeezed lemon or lime juice
6 ounces of water
1/4 teaspoon of salt
1 heaping tablespoon of corn starch.
Herb/spice mixture - I used about a half teaspoon of a mix of dried rosemary, garlic and black pepper.

Mix juice with water, and place 3/4 of it in a sauce pan with salt and herbs and bring just to a boil, reduce to simmer.  Make a slurry of the remaining cold liquid with corn starch and blend well (the easiest way I have found to mix the corn starch slurry is to put in a jar, cap tightly and shake well.)

Slowly poor the slurry in the simmering pot, stirring - simmer for about 2-4 minutes until thickened.  At this point you can use while hot or chill and use later for heated gravy/sauces or tossed with salads.

CHICKEN NOW AND LATER
3-4 large boneless, skinless chicken breasts
1 recipe of the boiled dressing
1 teaspoon of olive oil

To a hot skillet add oil and then the chicken breasts, cook on medium high heat uncovered. Turn after 1 minute.  Cook other side 1 minute, turn once more and add dressing all at once.  Add more herbs if you like. Cover and cook on medium turning the chicken every few minutes until done.  It usually takes me a total of 20 minutes for this dish.

Save 1 chicken breast and some of the sauce for the soup on another day.  Sever dinner tonight with either a salad or a colorful mix of sauted vegetables.  You can saute the vegetables in a bit of the sauce to keep the flavor theme going.

SOUP DAY
Dice the raw potato.  Cut the chicken into bite sized pieces and set aside.  Open the can of beans, but do not drain.

Bring 3 cups of chicken broth to a boil and add the liquid from the beans, setting the beans aside.

Add the potatoes and about a quarter teaspoon of the blend of herbs.  Add a shake of or pinch of salt.  Cover and cook the potatoes for about 7 minutes on a low boil.  A knife or fork should get just a bit of resistance.  Add the pasta, stir and continue cooking covered for 6 minutes.   Add the beans, chicken and reserved sauce all at once. Cover and cook for 1 minute.  Meanwhile to some chicken broth or water, add the corn starch and make a slurry.  Slowly add to the pot while stirring.  Taste for any additional salt or herbs.  Serve with crusty bread.  A very hearty and satisfying soup - we had it yesterday and it was delicious - keep the recipe for cool or cold fall / winter meals.

If those of you of Italian heritage are wondering why no tomatoes -- I love tomatoes, tomato sauces and lots of foods cooked with them.  I just want some wonderful soups and stews which allow other flavors to come forward.


Hope you can expand your community!



-- Catherine, The Herb Lady

Check out my books at the publisher's site

Container Gardening - Another Idea

Dear Folks,

When I did my recent poll/survey on what you want more information on 52% said "container gardening".  During the last couple of months I have been actively researching on variations of hydroponic gardening (including methods to include aquaponics).  All hydroponics is 'container gardening.'  Along the way I have found some truly ingenuous ideas for growing edibles in small spaces.  Most of the initial information I found was for the apartment/dense city dweller, like window farms made out of recycled 2 liter bottles.  That fits right in with my theme of growing a 'community garden' in an urban setting like an apartment complex or dormitory.  Several 'balcony farmers' get together and share the harvests.

After seeing the 2 liter vertical systems (see my post from June here ) I really felt that something like that was doable outside, but the challenge with 2 liter containers outside is it comes right up against the primary challenge facing those who want to garden, in containers, in the desert -- the heat impact on narrow or shallow containers.  So I went looking further.

The essential fact:  If you want to / choose to garden in small containers you have to limit your growing season to the less than 90 degree times of the year - that equals about October 1st to April 1st.  That is a nice growing season for all the cool weather plant options.  Outside of a green house you won't get basil or tomatoes for very long and only at the opposite ends of that calendar time frame.

So as soon as I made that decision for my hydroponic system search I discovered vertical systems made from 4 inch corrugated drain pipe.  I am purchasing the necessary components and will start blogging on the process over the next several weeks.

In the meantime, a lot of container garden questions are about 'grow boxes' and the limitations similar to what I discuss above.  Too narrow and too shallow for year-round growing.  I am always focused on how gardeners can take advantage of our year-round growing conditions to maximize harvest potential.  You can use the grow boxes in the same time frame mentioned above October through March

However, if you want to use the growbox type concept AND garden year round with it, I came across a site with some cool DIY ideas for building your own grow box, self watering and contained for balconys, patios or even indoors (keep in mind indoor gardens require additional light AND air circulation to be successful).



Insinde Urban Green

From this creative person is a neat way to build a container garden using perforated corrugated drain pipe, some form of a container (so you can choose a larger one more suitable to our heat impact) and some recycled bottles.  Viola - you have your own grow box.  NOTE: Important - for this kind of system you must use perforated CDP.  For the hydroponic system I am designing I have to use non-perforated.  Excellent photos to illustrate the concept.

And finally, a note about why I am going to do a hydroponic system - I'm running out of space :-) and I needed to go vertical with a system which I could automate to some extent.

More later

Have a great day!


-- Catherine, The Herb Lady

Eco-Friendly Lunch & Snack Options & What is Edible Landscaping?

Dear Folks,

I will get to the question of what is Edible Landscaping below, but first - options to plastic wrapped and bagged lunch and snacks for school or office.


Susan Decker is "Always A Little Behind" crafts and this gal is an amazing one-woman crafter. Pictured here is her newest eco product, reusable and washable snack bags to replace plastic wrap and ziplock bags.  These items are new additions to her lunch products.  


"Lunch Bags are 11”h x 8 ½” w x 3” d, made from 100% cotton fabric, lined with Nylon Ripstop fabric (waterproof and washable), and haveVelcro closures. Take your lunch to work, know which bag is yours and be environmentally friendly all at once!"  The snack bags pictured are small, medium and about half the size of the lunch "box" bag.  The lunch bag is $12 and the 3 smaller ones are $4, $5 and $6 or $13.50 for the set of 3.


Contact Susan at: littlebehind17@yahoo.com
Or call: (480)895-8889


You can see the lunch bag at her etsy site


Greg Peterson of the "Urban Farm" in Phoenix writes about the need to find better eco ways to replace plastic wrap in the current issue of Edible Phoenix.  Greg contemplates the impact of the Gulf Oil spill and all of our tremendous use of petroleum-based products.  He also highlights a Tempe gardener who created a community garden in her back yard -- a superior idea.  A community garden does not have to be a public dedicated lot, it can be as simple or as complex as you and your friends, neighbors or group care to make it. I am currently mentoring a retirement community garden, and an elementary school community garden.  There is no better time in this current economy, and with our primary planting season getting under way, to find ways to garden in your backyard or with friends.


Read more of Greg's article "Jena's Tempe Garden" here:


If you are not familiar with the Edible Phoenix magazine it is available at your favorite farmers market, quarterly, or you can subscribe here:


. . .


WHAT IS Edible Landscaping?

When I say "edible landscaping" to a customer or passer-by at the farmers market I sometimes get a quizzical look - what IS edible landscaping, the look says. Many people take the word landscaping to infer LARGE as in trees and shrubs.

What I mean by edible landscaping is the use of edibles in place of ALL aspects of the garden — opening up the choices of what to use, and where, for texture, form, and fragrance.

In most cases there is an edible plant, which will do well in the desert, to replace strictly ornamental (and often poisonous) plants, making the gardens safer for family and pets, in the long term — and useful as in edible.

Do you like fountain grass?  How about replacing it with lemon grass.

Need to get rid of the oleander, or would like large privacy plantings?  Replace it with bamboo or sugar cane.  The sugar cane grows handsomely like bamboo but is not as invasive and comes in a gorgeous stem color of burgundy called "Pele's Smoke" (an heirloom sugar cane).*   Bamboo shoots (the young sprouts at the base of stalks) ARE the bamboo shoots you buy canned in the Asian section of your grocery store.

If you are worried about the watering requirements of sugar cane or bamboo, once established they take standard vegetable watering — in our gardens now with temperatures still in the 100s the sugarcane is being watered every 4 days.

*Sugar cane has a history in the Valley of the Sun.  It was grown commercially in the late 1800s and early 1900s and again to a lesser degree in the 1950s-70s.  It grows easily and quickly to a nice height of 8 to 12 feet, can be cut back for harvest and re-sprouts.  Because the leaves can be ‘sharp,' sugar cane also makes a good perimeter/privacy hedge.

Need a formal hedge?  Try myrtle, lavender, rosemary, or any of the scented geraniums for your options of low to high hedges, which can be trimmed to form.

Themes and Landscaping ideas from: "Edible Landscaping In The Desert Southwest: Wheelbarrow to Plate"

AGAINST A BLOCK FENCE
Back Row:  Lavender (tolerant of lime leach from blocks and bricks)
Front Row:  Ornamental (and edible) Kales and cabbages

You can find more information on these themes by purchasing the book (the book is now also available for iPad users) or joining the "Edible landscaping subscription service" - see the link in the upper right corner here on the blog.

As mentioned above, now is the beginning of our primary planting time.  Optimal time for perennial plants, trees and shrubs is Oct through Feb.  Oh and cool weather annuals and Garlic!

Have a great time in the garden

-- Catherine, The Herb Lady