Dear Folks,
My friend Brenda writes a regular newsletter and blog on gardening, cooking and "homey" attitudes on family, home and life in general. She is as much a lover of old time gardening and cookbooks as I am and she has some real gems in her library. We also both appreciate the old time way of looking at things - nostalgia to many - but maybe a little simpler, more thoughtful and in some cases, kinder than the modern 15 second internet 'buzz.'
In a recent edition of the newsletter she shared a great quote for gardeners from Victory Garden Manual by James H. Burdett, published in 1943.
During the war years victory gardens were not a hobby but a necessity accounting for as much as 40% or more, of the national consumption of produce.
If we were all perfectionists, there would be few gardens. I have made fine vegetable gardens for many years in soil which the experts assured me was not suited to vegetables. If your property does not provide a plot which seems right in all respects, do not give up the idea of the garden. Pick out the most suitable space and take steps to correct its deficiencies. -- James H. Burdett
Read more of Brenda's post and sign up to receive them regularly at:
http://oldtips.blogspot.com/2011/04/tips-from-victory-garden.html
I've adopted the declaration "Don't Just Stand There Plant Something" as not only a gardener directive, but also as a life directive. In stead of saying to myself, what can I do about ... I go out into the garden and 'Do Something.'
I'm not being frivolous about life's travails, I am trying to show readers that growing some of your own food is 'A' solution to many of the challenges in life.
Has the economy taken a hachett to your budget? Plant some food.
Are your children too focused on electronics and 'instant gratification'? Plant some food and help them learn patience.
Are you concerned that your family-member does not have compassion? Plant some food and teach them to share it.
Do you have a need for a peaceful and quiet place to de-stress? Plant some food whether in the ground or a large pot. There is no place more peaceful than your own garden for decompression.
A recent Mother Earth News magazine had several really helpful references for the gardener whether new-to-gardening or experienced. Many times I am frustrated with national publications complete lack of information for the desert gardener. MEN had some better than usual information.
Mother Earth News National Survey on Top Home Grown Foods
http://www.motherearthnews.com/Best-Regional-Crops.aspx
MEN - Best Garden Foods for the Southwest Survey
http://www.motherearthnews.com/Organic-Gardening/Best-Southwest-Region-Garden-Crops.aspx
And, finally a good article on shade-tolerant vegetables. BUT FIRST - I want to reiterate the desert gardening reality fact -- if you plant at the right time in our desert garden for the variety of vegetable, fruit, or herb you will not have to provide special shade during our hot summers - most of the time. The reason is the plant adapts according to its own needs when planted at the right time of the year. And keep in mind, it is the sun exposure that builds the luscious fruit, tasty vegetable or flavorful herb. The fact that some of these can tolerate less amount of sun is not meant to convey that you can have a huge amount of success by planting "in the shade" but only that some of them will produce. Shade means less air circulation which can invite pests, dust and diseases to settle on your plants.
http://www.motherearthnews.com/shade-tolerant-vegetables-zm0z11zsto.aspx
. . .
So you get this great harvest of veggies from the garden. And you can't eat it all. What to do? Obviously you can share it with neighbors, friends and family - and if you and your neighbors formed a 'loose' community garden you can get together and swap at harvest time.
Or you can sell the extra at the local farmers market.
Or you can preserve them. I was recently gifted with a 1940s era pressure cooker, exactly like one my mom used when I was a child - except this one is a little smaller. I have a new gasket on order and will be ready to pressure can my homemade tomato sauce and soup broths when it arrives.
Preservation of the bounty can be done by freezing (I make 'pie kits' of our fruit), boiling water canning (fruit preserves with our apricots and peaches), and non-acidic vegetables like asparagus with pressure canning. And do not forget dehydrating many of the foods and herbs. While you can certainly purchase a dehydrator or use your oven (expense involved) our summer sun does a wonderful job on food like tomatoes - see my blog post from 2009 on how I dried my tomatoes here.
If you garden successful, at some point you are going to have to 'do something' with the bounty. Give some serious thought to how you will deal with, so you do not get discouraged and decide that gardening with food is too much work!
Canning sounds like a lot of work, doesn't it? The reality is yes and no. At harvest time on the farms, canning is a days and weeks long project to get the harvest 'put by' for the winter, because the references you usually see are to the 4 season locations where they had 3-4 months to grow and preserve everything.
Our desert gardens give us a more leisurely approach to preserving extra harvest. If you want to can 16 quarts or pints at a time, you can certainly do that, but sometimes I use my small soup stock pot (with a rack in the bottom) to can 4 pints at a time.
With most homes lacking a stand up freezer - freezing harvests is less of an option, and canning becomes far more appealing.
If you have never canned food it is VERY important that you read up on it and make sure you understand the standards and methods used for the various types of foods. Poorly canned food is a serious health hazard. Mason jar home canning has been around since 1858, so successful home preservation has a very long history of safety and usefulness. You just need to make sure you know what is needed and follow the instructions and DO NOT use non-specific shortcuts.
After the harvest much of the enjoyment is eating, saving and sharing the food!
. . .
Kicking back in the backyard to enjoy our work is a leisure we love. I usually have something to drink whether it be sparkling water (I'm not much of a soda drinker except my homemade ones with our fruit syrups), a glass of wine, or homemade liquors (I've made prickly pear and cranberry in the past).
I found a neat "Tea Thyme Cocktail" in Food & Wine Magazine to share with you.
http://www.foodandwine.com/recipes/tea-thyme-cocktails-2011
Mixologist Kathy Casey of Kathy Casey Food Studios–Liquid Kitchen steeps vodka in English Breakfast tea for this drink.
When designing your garden for cooking themes you may wish to incorporate a 'beverage' theme. During the warm months I begin my sun tea with sprigs of herbs for flavoring green or white tea. So many of our fruits, vegetables and herbs make nice drinks whether alcoholic or not.
I developed a really light refreshing 'tisane' using spearmint and lemon verbena. You can vary the ratio of spearmint to lemon verbena or try other herbs. This kind of 'light tea' is served as a replacement for plain water at meals.
Lemon / Mint Refresher
5 sprigs of lemon verbena and spearmint (try 3 lemon 2 mint)
1 cup boiling water
Sweetener of choice (1/2 teaspoon of honey, agave nectar, or sprinkle of sugar or a leaf or two of stevia)
3 cups very cold water or water and ice combined
Add sweetener to boiling water, stir to dissolve, add herbs stir and steep for 20 minutes. Strain and add to cold water. Sip and enjoy.
Change around the ratio of lemon and mint to find your favorite!
Have a great week!
-- Catherine, The Herb Lady
Sunday, May 08, 2011
Monday, May 02, 2011
Good People, Good Cause - Need a Little Help
Dear Folks,
On Saturday afternoon (April 30th), local musician Joe Bethancourt and his wife Cher saw their home go up in flames. In addition to the music Joe brings to the valley and state, he and Cher are part of the Grey Hound Rescue group - all the animals and the family got out safely, but the home is non un-inhabitable.
A benefit concert is being put together for this Saturday (May 7th), location to be announced.
If you are able to send even a little bit, you can make a donation to assist Joe and his family (human and furry)
Make a check or money order out to:
Joe Bethancourt
Mail to:
AMAZ Records
P.O. Box 1554
Queen Creek, AZ 85142
P.O. Box 1554
Queen Creek, AZ 85142
Any amount will be a help.
See the story:
Thanks, folks,
-- Catherine, The Herb Lady
Wednesday, April 27, 2011
Asparagus Recycling and a special therapy offer
Dear Folks,
Asparagus -- one of those spring time vegetables that gets cooks and food-lovers hearts pitter-pattering. We just finished 6 weeks of harvesting our asparagus (mature beds can be harvested for up to 6 weeks) and we had a bumper crop this year. Deane was cutting as many as a dozen or more a day on most days.
And it is one of those vegetables that he and I have differing opinions on due to preferences for eating them. Deane likes his vegetables cooked to super soft stages and if given the choice I like mine raw.
Raw asparagus? Direct from the garden they are fabulous and sweet - I will rinse them off and eat them right there. Or slice them into a fresh salad. Deane "will" eat them that way, but he prefers them with mayo and cooked.
Now when the typical cook prepares this veggie they do the 'bend-break' method to secure the most tender tip part and many toss the harder stem end - my recycling mind won't let me do that - even if I could throw them into the compost pile. I roast them.
Then they can be pureed with broth some additional flavoring like onion, garlic and herbs and voila you have a great soup or cut up tossed with a fresh tomato, sprinkled with a bit of lemon juice and coarse salt (fresh thyme or basil too) and you have a simple side salad. (Or, if you are like Deane you grab the mayo jar and smear a disproportionate amount on the just roasted stems and have at them - "shudder" :-)
I roasted these stems with Queen Creek Olive Mill's blood orange extra virgin olive oil (a taste of OUR Phoenix-Mediterranean climate) at 400 degrees for 40 minutes. Luscious. (If you have never seen the purple variety, they are the really fat ones in amongst the standard green -- our bed has both varieties in it.)
By the way - I use my wonderful toaster/oven for roasting or baking in the warm weather - no where near the heat of the big oven and does a great job.
Gardening Tip: Asparagus beds can take 2-3 years to get really productive so you need to limit harvest to 1 or 2 weeks the first year, about 3-4 weeks the second year and no more than 6 weeks in subsequent years. Then you let the following growth go to feathers until late fall to put energy back into the beds. The 'feathers' are cut down when the are mellow yellow about December or so. You are then rewarded when the first tips pop up in late February or early March. They can grow as much as 5 inches in one day.
. . .
THERAPY OFFER:
My friend Rihab is offering a free introductory session to Rolfing SI in return for a donation to the great organization Native Seed Search.
See the information here.
Have a great day,
-- Catherine, The Herb Lady
Asparagus -- one of those spring time vegetables that gets cooks and food-lovers hearts pitter-pattering. We just finished 6 weeks of harvesting our asparagus (mature beds can be harvested for up to 6 weeks) and we had a bumper crop this year. Deane was cutting as many as a dozen or more a day on most days.
And it is one of those vegetables that he and I have differing opinions on due to preferences for eating them. Deane likes his vegetables cooked to super soft stages and if given the choice I like mine raw.
Raw asparagus? Direct from the garden they are fabulous and sweet - I will rinse them off and eat them right there. Or slice them into a fresh salad. Deane "will" eat them that way, but he prefers them with mayo and cooked.
Now when the typical cook prepares this veggie they do the 'bend-break' method to secure the most tender tip part and many toss the harder stem end - my recycling mind won't let me do that - even if I could throw them into the compost pile. I roast them.
I roasted these stems with Queen Creek Olive Mill's blood orange extra virgin olive oil (a taste of OUR Phoenix-Mediterranean climate) at 400 degrees for 40 minutes. Luscious. (If you have never seen the purple variety, they are the really fat ones in amongst the standard green -- our bed has both varieties in it.)
By the way - I use my wonderful toaster/oven for roasting or baking in the warm weather - no where near the heat of the big oven and does a great job.
Gardening Tip: Asparagus beds can take 2-3 years to get really productive so you need to limit harvest to 1 or 2 weeks the first year, about 3-4 weeks the second year and no more than 6 weeks in subsequent years. Then you let the following growth go to feathers until late fall to put energy back into the beds. The 'feathers' are cut down when the are mellow yellow about December or so. You are then rewarded when the first tips pop up in late February or early March. They can grow as much as 5 inches in one day.
. . .
THERAPY OFFER:
My friend Rihab is offering a free introductory session to Rolfing SI in return for a donation to the great organization Native Seed Search.
See the information here.
Have a great day,
-- Catherine, The Herb Lady
Tuesday, April 26, 2011
Container Gardening - My "BIG" Mantra
Dear Folks,
If you have been following me for a while you know when someone asks about container gardening or gardening with raised beds or pots - I ALWAYS say BIG!
The reason is always our temperature extremes. We can swing about 100 degrees through the year, and while this year's hard freezing temperatures were unusual, our summer heat is not. A small container is simply an exercise is how the Native Peoples made adobe bricks.
Choosing a big pot allows proper root growth, enough soil to act as an insulator to temperatures, and the ability to have several things in one place for those who need ease and simplicity.
AND, as always, if you plant at the right time you do not need to shade or protect our edibles in the garden.
Here is a picture of one of my big pots I use to experiment and/or grow different things. The pot is approximately 2 feet wide and about that tall. In it I planted parsnips (the real big leaves), Purple Dragon Carrots (the frilly leaves) and Johnny JumpUps, for fill (one of the many edible flowers). I checked my calendar and the seeds went in December 6th. The next picture is yesterday, April 25 when I harvested some of the parsnips and carrots for a stew. By the way, the purple and red carrots have higher antioxidants than their orange cousins.
The ancient / original carrots were NOT orange, but purple or red. More modern carrots (500 years ago) were cream or white, before the Dutch developed the orange varieties to make them less bitter than their yellowish cousins. The reds and purples we can grow now are wonderful sweet.
As with other red fruits and vegetables, the red carrots have lycopene and the purple ones have the same anthocyanins as blueberries etc. (so does the purple varieties of basil for you herb lovers).
Here is a fun site - the carrot museum in England.
Cold does not normally effect our desert winter garden edibles. I could have harvested the carrots a while back, but I kept looking at the top of the carrot forming (it protrudes above the soil line a little) and wanted some bigger. I will let one or two of each of the parsnips and carrots go to flower and seed so I can capture the seed for planting late summer/early fall for the new winter garden.
When planting in containers or raised beds ALWAYS plant at least 6 inches from the sides so the soil can do its insulating job.
Check out my irregular newsletter for more information on gardening in the heat click here
Don't forget my "Edible Landscaping..." book contains a month-by-month planting calendar. Also available as an e-book. Publishers Site.
Besides the Mesa Farmers Market - Fridays - Center Street south of University - I am participating in a Farmers Market this coming Thursday for you folks in Gilbert. The Mercy Gilbert Hospital is hosting a farmers market for employees and the public in their Healing Garden from 11 a.m. to 1 p.m. See a facebook page here.
Have a great time in the garden!
-- Catherine, The Herb Lady
If you have been following me for a while you know when someone asks about container gardening or gardening with raised beds or pots - I ALWAYS say BIG!
The reason is always our temperature extremes. We can swing about 100 degrees through the year, and while this year's hard freezing temperatures were unusual, our summer heat is not. A small container is simply an exercise is how the Native Peoples made adobe bricks.
Choosing a big pot allows proper root growth, enough soil to act as an insulator to temperatures, and the ability to have several things in one place for those who need ease and simplicity.
AND, as always, if you plant at the right time you do not need to shade or protect our edibles in the garden.
The ancient / original carrots were NOT orange, but purple or red. More modern carrots (500 years ago) were cream or white, before the Dutch developed the orange varieties to make them less bitter than their yellowish cousins. The reds and purples we can grow now are wonderful sweet.
As with other red fruits and vegetables, the red carrots have lycopene and the purple ones have the same anthocyanins as blueberries etc. (so does the purple varieties of basil for you herb lovers).
Here is a fun site - the carrot museum in England.
Cold does not normally effect our desert winter garden edibles. I could have harvested the carrots a while back, but I kept looking at the top of the carrot forming (it protrudes above the soil line a little) and wanted some bigger. I will let one or two of each of the parsnips and carrots go to flower and seed so I can capture the seed for planting late summer/early fall for the new winter garden.
When planting in containers or raised beds ALWAYS plant at least 6 inches from the sides so the soil can do its insulating job.
Check out my irregular newsletter for more information on gardening in the heat click here
Don't forget my "Edible Landscaping..." book contains a month-by-month planting calendar. Also available as an e-book. Publishers Site.
Besides the Mesa Farmers Market - Fridays - Center Street south of University - I am participating in a Farmers Market this coming Thursday for you folks in Gilbert. The Mercy Gilbert Hospital is hosting a farmers market for employees and the public in their Healing Garden from 11 a.m. to 1 p.m. See a facebook page here.
Have a great time in the garden!
-- Catherine, The Herb Lady
Sunday, April 17, 2011
Celebrate Herb Day at the Boyce Thompson Arboretum, April 23rd
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/
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/
Wednesday, April 13, 2011
April 10th Menu Served at The Boyce Thompson Arboretum
Dear Folks,
Here are the recipes I served on Sunday the 10th -- The wonderful Annual Herb Festival was rained out on Saturday, but I still had all that food . . .
For more recipe ideas using herbs check out my publishers site for the recipe book "101+ Recipes From The Herb Lady" available in both print and ebook formats. The books are also available at the BTA gift shop.
A final word about my recipes - treat them as a guide not a bible. Make them yours and your family will talk about them for years :-)
. . .
All the herbs used the day of the BTA event were picked from my garden fresh for preparation. You can used dried - decrease the amount of herbs when using dried instead of fresh by about 2/3rds. Dried have more intense flavor. While dried will work with the turkey recipe, instead of mixing the dried into the ‘fat’ spread the turkey with the fat first, then sprinkle the crushed and mixed dried herb mixture all over, gently pat in to make sure they don’t fall off. The dried would not work well with the Tabouleh - it requires fresh herbs and dried parsley is not a good version of this always available herb.
Herb Crusted Turkey
Use this same type of herb-crust on any roast-type meat*
8 pound turkey breast (butterfly the bird by cutting through the backbone to open up the cooking surface)
2 tablespoons of butter - softened
2 tablespoons of extra virgin olive oil
1/2 teaspoon Kosher or other coarse salt (you can omit the salt if you prefer
2 cups of mixed herbs of choice, rinse well, small stems okay with leaves and flowers (I used rosemary, parsley, thyme, conehead thyme, and green (young fresh) garlic)
FAST HERB PREPARATION: In a blender place the herbs and enough water to cover the herbs by about 2 inches. Blend on high for 10-15 seconds - immediately drain in fine mesh strainer. Keep the drained herb-enriched water for making soup from the turkey leftovers!
While the herbs are draining, place the turkey in a roasting pan. If you like, instead of using a rack, you can make a rack of thick sliced onion, carrots and celery to act a bed. They additionally flavor to the great broth/stock you can make from the leftovers (keep the drained herb water in mind for this also).
In a bowl place the softened butter and oil and mix together very well. Add salt if using and make sure you get it thoroughly blended into the fat mixture. Now add the drained herbs and mix the fat completely through the herbs - you want a paste.
Pat the herb paste over the entire top of the meat. Try to get as much covered as possible. The purpose is to both flavor the meat and keep it moist.
Place on grill with indirect heat, covered. This 8 pounder took an hour and 3/4 to grill. In the oven set temperature at 350 and check for temperature (or popup) at 1 and half hours.
Let the meat sit for 10-15 minutes before carving.
* Tofu Bars (very a firm tofu block into approximately 4-5 - 1/2 inch thick pieces) can be grilled, pan friend or roasted with this herb paste.
Quinoa/Barley Tabouleh
Traditional tabouleh is made with bulgar wheat, cracker or whole. I like to mix and match grains for different taboulehs and this one is high in protein and fiber.
DRESSING:
Zest and juice 1 lemon (or 2) to get about 1/4 cup of juice
equal amount of olive oil
half a teaspoon of salt (you always need a bit of salt with grains)
2 cups each loosely packed parsley and spearmint leaves - can use tender stems.
Optional: 2 scallions very finely slivered; 1 spring of oregano leaves only.
Mix juice, oil and salt, shake well in a small jar and set aside.
Grind all the herbs as noted above in the turkey recipe for fast grinding. OR, very finely mince all herbs. Set aside.
GRAINS:
1 cup of barley
1 cup of quinoa (rinse well in cold water and allow to drain)
Bring 4 and a half cups of salted water to boil. Add barley, stir, reduce heat, cover and cook barley for 28 minutes. Add quinoa, stir, recover and cook for 12 minutes longer. Add additional hot water if the grains are getting too dry before finishing. The water should all be absorbed by the end of 40 minutes. Remove from heat. Let sit for 5 minutes. Stir about a tablespoon of olive oil into the hot grains to keep them from sticking together. You can dress the grains while hot, but I like to allow them to cool completely - takes about 35 minutes, fluffing occasionally. Spread the drained herbs on top of the grains. Give the dressing a good shake and pour over and gently fold in the herbs and dressing with the grains.
Serve and enjoy this complete meal with a glass of apple juice with a sprig of spearmint to give sparkle to the juice
Marinated Olives & Artichoke Hearts
I don’t know anyone who does not enjoy the marinated artichoke hearts sold in stores – and they are really good for you too, if you can control the ingredients. Ditto with olives.
While I don’t have my own olive trees for curing my own (wish I had the room), you have many choices for finding whichever olives you enjoy for this recipe. When invited to a party, I am often asked to ‘bring the olives you make.’
For the BTA event, I began with a half gallon of olives, and a package of frozen artichoke quarters,
21 oz jar of small spanish, pitted olives (can have pimento in them), drained.
2 12 oz jars of pitted kalamata olives drained, reserving only this olive liquid**
1 14 oz package of frozen artichoke hearts
1 lemon, zested and juiced
1 orange, zested and juiced
half to 1 cup of fresh herbs, finely minced - for this recipe I did not grind them in the blender technique (I used rosemary, parsley, thyme, and conehead thyme – in the past I have also used a bit of fresh ginger, and garlic is always an option)
Good quality extra virgin olive oil
There is plenty of salt in the olives
Finely mince the herbs on a board or plate, zest the citrus over the herbs to catch the essential oils that are always released. Squeeze the citrus juices together and set aside with the kalamata liquid.
Bring a pot of water to boil and cook the artichoke hearts for 5 minutes, drain immediately and let cool.
Fold the artichoke hearts and olives together in a container for marinating - I like to use a half gallon mason jar because I can cap it tightly for the shaking process.
Add the herbs to the olive mixture. Mix the citrus juices and the reserved kalamata liquids together an pour over the olives and herbs. Cap tightly and begin to turn the jar upside down and back again every 10-15 minutes to give them a good flavoring. Let them sit turning as stated for about an hour - it is okay if you let it sit for a couple of hours. Add the olive oil to cover completely, cap and turn a couple of times. If serving that day, you can leave them out at room temperature. If you need to refrigerate before serving, bring them out to sit at room temperature for an hour to soften the harden olive oil. Give them a couple of good turns and you are ready to serve a great appetizer.
Because of the acid and salt in this mixture they will keep for a couple of weeks. Just make sure the liquid is always covering the remaining olive/hearts. Add more olive oil if you need to.
** This brand of kalamata olives was packed in a wine and vinegar solution with some herbs, so I used that as part of the marinating liquid
-- Catherine, The Herb Lady
Here are the recipes I served on Sunday the 10th -- The wonderful Annual Herb Festival was rained out on Saturday, but I still had all that food . . .
For more recipe ideas using herbs check out my publishers site for the recipe book "101+ Recipes From The Herb Lady" available in both print and ebook formats. The books are also available at the BTA gift shop.
A final word about my recipes - treat them as a guide not a bible. Make them yours and your family will talk about them for years :-)
. . .
All the herbs used the day of the BTA event were picked from my garden fresh for preparation. You can used dried - decrease the amount of herbs when using dried instead of fresh by about 2/3rds. Dried have more intense flavor. While dried will work with the turkey recipe, instead of mixing the dried into the ‘fat’ spread the turkey with the fat first, then sprinkle the crushed and mixed dried herb mixture all over, gently pat in to make sure they don’t fall off. The dried would not work well with the Tabouleh - it requires fresh herbs and dried parsley is not a good version of this always available herb.
Herb Crusted Turkey
Use this same type of herb-crust on any roast-type meat*
8 pound turkey breast (butterfly the bird by cutting through the backbone to open up the cooking surface)
2 tablespoons of butter - softened
2 tablespoons of extra virgin olive oil
1/2 teaspoon Kosher or other coarse salt (you can omit the salt if you prefer
2 cups of mixed herbs of choice, rinse well, small stems okay with leaves and flowers (I used rosemary, parsley, thyme, conehead thyme, and green (young fresh) garlic)
FAST HERB PREPARATION: In a blender place the herbs and enough water to cover the herbs by about 2 inches. Blend on high for 10-15 seconds - immediately drain in fine mesh strainer. Keep the drained herb-enriched water for making soup from the turkey leftovers!
While the herbs are draining, place the turkey in a roasting pan. If you like, instead of using a rack, you can make a rack of thick sliced onion, carrots and celery to act a bed. They additionally flavor to the great broth/stock you can make from the leftovers (keep the drained herb water in mind for this also).
In a bowl place the softened butter and oil and mix together very well. Add salt if using and make sure you get it thoroughly blended into the fat mixture. Now add the drained herbs and mix the fat completely through the herbs - you want a paste.
Pat the herb paste over the entire top of the meat. Try to get as much covered as possible. The purpose is to both flavor the meat and keep it moist.
Place on grill with indirect heat, covered. This 8 pounder took an hour and 3/4 to grill. In the oven set temperature at 350 and check for temperature (or popup) at 1 and half hours.
Let the meat sit for 10-15 minutes before carving.
* Tofu Bars (very a firm tofu block into approximately 4-5 - 1/2 inch thick pieces) can be grilled, pan friend or roasted with this herb paste.
Quinoa/Barley Tabouleh
Traditional tabouleh is made with bulgar wheat, cracker or whole. I like to mix and match grains for different taboulehs and this one is high in protein and fiber.
DRESSING:
Zest and juice 1 lemon (or 2) to get about 1/4 cup of juice
equal amount of olive oil
half a teaspoon of salt (you always need a bit of salt with grains)
2 cups each loosely packed parsley and spearmint leaves - can use tender stems.
Optional: 2 scallions very finely slivered; 1 spring of oregano leaves only.
Mix juice, oil and salt, shake well in a small jar and set aside.
Grind all the herbs as noted above in the turkey recipe for fast grinding. OR, very finely mince all herbs. Set aside.
GRAINS:
1 cup of barley
1 cup of quinoa (rinse well in cold water and allow to drain)
Bring 4 and a half cups of salted water to boil. Add barley, stir, reduce heat, cover and cook barley for 28 minutes. Add quinoa, stir, recover and cook for 12 minutes longer. Add additional hot water if the grains are getting too dry before finishing. The water should all be absorbed by the end of 40 minutes. Remove from heat. Let sit for 5 minutes. Stir about a tablespoon of olive oil into the hot grains to keep them from sticking together. You can dress the grains while hot, but I like to allow them to cool completely - takes about 35 minutes, fluffing occasionally. Spread the drained herbs on top of the grains. Give the dressing a good shake and pour over and gently fold in the herbs and dressing with the grains.
Serve and enjoy this complete meal with a glass of apple juice with a sprig of spearmint to give sparkle to the juice
Marinated Olives & Artichoke Hearts
I don’t know anyone who does not enjoy the marinated artichoke hearts sold in stores – and they are really good for you too, if you can control the ingredients. Ditto with olives.
While I don’t have my own olive trees for curing my own (wish I had the room), you have many choices for finding whichever olives you enjoy for this recipe. When invited to a party, I am often asked to ‘bring the olives you make.’
For the BTA event, I began with a half gallon of olives, and a package of frozen artichoke quarters,
21 oz jar of small spanish, pitted olives (can have pimento in them), drained.
2 12 oz jars of pitted kalamata olives drained, reserving only this olive liquid**
1 14 oz package of frozen artichoke hearts
1 lemon, zested and juiced
1 orange, zested and juiced
half to 1 cup of fresh herbs, finely minced - for this recipe I did not grind them in the blender technique (I used rosemary, parsley, thyme, and conehead thyme – in the past I have also used a bit of fresh ginger, and garlic is always an option)
Good quality extra virgin olive oil
There is plenty of salt in the olives
Finely mince the herbs on a board or plate, zest the citrus over the herbs to catch the essential oils that are always released. Squeeze the citrus juices together and set aside with the kalamata liquid.
Bring a pot of water to boil and cook the artichoke hearts for 5 minutes, drain immediately and let cool.
Fold the artichoke hearts and olives together in a container for marinating - I like to use a half gallon mason jar because I can cap it tightly for the shaking process.
Add the herbs to the olive mixture. Mix the citrus juices and the reserved kalamata liquids together an pour over the olives and herbs. Cap tightly and begin to turn the jar upside down and back again every 10-15 minutes to give them a good flavoring. Let them sit turning as stated for about an hour - it is okay if you let it sit for a couple of hours. Add the olive oil to cover completely, cap and turn a couple of times. If serving that day, you can leave them out at room temperature. If you need to refrigerate before serving, bring them out to sit at room temperature for an hour to soften the harden olive oil. Give them a couple of good turns and you are ready to serve a great appetizer.
Because of the acid and salt in this mixture they will keep for a couple of weeks. Just make sure the liquid is always covering the remaining olive/hearts. Add more olive oil if you need to.
** This brand of kalamata olives was packed in a wine and vinegar solution with some herbs, so I used that as part of the marinating liquid
-- Catherine, The Herb Lady
Monday, April 11, 2011
Lasagna - a Different Version
Dear Folks,
A note about the 'thrillin' grillin' substitute day yesterday at Boyce Thompson Arboretum (due to the Herb Festival being rained and colded out Saturday). If you didn't make it out folks, the turkey turned out awesome! I will post the recipes here in the next day or so.
. . .
I posted recipes for making ricotta and a unique reduction cheese several days ago, with the note that I made the ricotta for the vegetable lasagna I was making. Here is the lasagna and what I did to make it. Deane declared it has to be on the regular menu! He also observed that without actually intending to, the lasagna turned out gluten-free! Also low-carb.
First, why vegetables? I saw a reference to making a garden fresh lasagna replacing the noodles with vegetables like zucchini and we had - among other ingredients fresh asparagus from the garden. I had some russet potatoes, and picked up some zucchini from the store. I had fresh basil from the garden, "sauce tomatoes" from the farmers market, my fresh ricotta and my friend Kathy's mozzarella and I was almost set.
I spent a lot of time preparing the ingredients for this recipe, but you certainly do not have to. Pick up really quality ingredients at the farmers market or favorite store. In the future I'm going to can my sauce (we keep running out freezer space), so I have it ready to make this any time I want.
FYI - I did not have nearly enough cheese because I got overly generous with the veggies, but I made due.
For the sauce I adapted this sauce several years ago when I read about Marcella Hazan's "crasy sauce" famous for having only 3 ingredients. (Her recipe called for canned tomatoes removing the onion from the sauce at the end.)
SAUCE:
6 pounds of tomatoes (mix and match for different flavors - cut into quarters or half
1 stick of butter
1 onion, diced
Optional: 1 whole sprig of oregano; slivered basil added at the end.
Melt the butter in a good size sauce pan, add the onion, stir and add all the tomatoes and juice. Simmer for 2-3 hours, stirring occasionally. You will know when it is done. It reduces down to a thick sauce. That's it the most incredible sauce you will ever taste. This time I left my sauce whole, you can also puree at the end with an immersion blender.
MEAT - OPTIONAL
If you do not want to add meat, double the cheese. OR, you can add grilled or ungrilled tofu in place of the meat.
1 pound ground turkey
1 pound of natural milk Italian sausage meat
Mix the two meats together and brown in a large frying pan. Use a potato masher to keep them broken up. Set aside when browned.
Potatoes (2 good size)
Zucchini (3 good size)
Asparagus (8-10 - depending on the width/length of your pan you want enough for a row)
Cut potatoes into long planks (I leave the skins on) about a half inch thick. Cut zucchini into similar width planks (all length size). Trim hard ends off the asparagus by bending and snapping at the 'tender' point - save the hard ends for flavoring soups and broths.
CHEESES:
Ricotta - I had about 1 cup - I would double that
Mozzarella - I had about 2 cups shredded - I would add at least another 50%.
READY to assemble.
Have all ingredients ready: Sauce, ricotta, mozzarella, meat, vegetables, fresh basil (optional).
You are going to start and end with sauce, so make sure you divide it accordingly for 3 layers.
Place a thin layer on the bottom, layer the potatoes (I do not show that layer in the picture above, just imagine the large lasagna noodles and you will get the idea.). Place a layer of meat, top with ricotta, fresh basil slivers (put the basil on the meat, ricotta, or on the sauce - does not really matter), sauce and mozzarella. You have the first of three layers. Next arrange the asparagus in the opposite position (note picture), add layer of meat, top with ricotta, fresh basil, sauce and end with mozzarella. Repeat with the last layer of zucchini arranged end to end as pictured, layer meat, basil, ricotta and end with sauce and mozzarella.
Bake at 350 degrees for 30 to 60 minutes. The timing will depend on whether the sauce and meat were hot when you assembled the lasagna. If cold it will take longer. If you want to shorten the time, you can cook the potatoes in the microwave for about 4 minutes (don't forget to pierce the skin) and blanch the zucchini and asparagus for 2 minutes in boiling water. Then all the oven is doing is heating the sauce and melting the cheese. I left mine in for 45 minutes - I could have taken it out about 5 - 10 minutes sooner.
This recipe can be a lot of work, so make a big batch because not only does it keep well, but it actually gets better tasting in the frig over the next 2 or so days -- the initial feast is delicious!
Because I did not puree my sauce there was 'juice' a factor I did not mind, but you may wish a very thick sauce to proceed accordingly. We started calling it a "lasagna stew" - worked for us :-)
What vegetables do you have in the garden to make a vegetable lasagna? Think outside the noodle!
P.S. There is no reason not to combine noodles and vegetables. Lasagna is one of those recipes where you can be as creative as you want (purists please allow creativity in the kitchen - new / young cooks need all the encouragement they can get :-)
-- Catherine, The Herb Lady
A note about the 'thrillin' grillin' substitute day yesterday at Boyce Thompson Arboretum (due to the Herb Festival being rained and colded out Saturday). If you didn't make it out folks, the turkey turned out awesome! I will post the recipes here in the next day or so.
. . .
I posted recipes for making ricotta and a unique reduction cheese several days ago, with the note that I made the ricotta for the vegetable lasagna I was making. Here is the lasagna and what I did to make it. Deane declared it has to be on the regular menu! He also observed that without actually intending to, the lasagna turned out gluten-free! Also low-carb.
First, why vegetables? I saw a reference to making a garden fresh lasagna replacing the noodles with vegetables like zucchini and we had - among other ingredients fresh asparagus from the garden. I had some russet potatoes, and picked up some zucchini from the store. I had fresh basil from the garden, "sauce tomatoes" from the farmers market, my fresh ricotta and my friend Kathy's mozzarella and I was almost set.
I spent a lot of time preparing the ingredients for this recipe, but you certainly do not have to. Pick up really quality ingredients at the farmers market or favorite store. In the future I'm going to can my sauce (we keep running out freezer space), so I have it ready to make this any time I want.FYI - I did not have nearly enough cheese because I got overly generous with the veggies, but I made due.
For the sauce I adapted this sauce several years ago when I read about Marcella Hazan's "crasy sauce" famous for having only 3 ingredients. (Her recipe called for canned tomatoes removing the onion from the sauce at the end.)
SAUCE:
6 pounds of tomatoes (mix and match for different flavors - cut into quarters or half
1 stick of butter
1 onion, diced
Optional: 1 whole sprig of oregano; slivered basil added at the end.
Melt the butter in a good size sauce pan, add the onion, stir and add all the tomatoes and juice. Simmer for 2-3 hours, stirring occasionally. You will know when it is done. It reduces down to a thick sauce. That's it the most incredible sauce you will ever taste. This time I left my sauce whole, you can also puree at the end with an immersion blender.
MEAT - OPTIONAL
If you do not want to add meat, double the cheese. OR, you can add grilled or ungrilled tofu in place of the meat.
1 pound ground turkey
1 pound of natural milk Italian sausage meat
Mix the two meats together and brown in a large frying pan. Use a potato masher to keep them broken up. Set aside when browned.
Potatoes (2 good size)
Zucchini (3 good size)
Asparagus (8-10 - depending on the width/length of your pan you want enough for a row)
Cut potatoes into long planks (I leave the skins on) about a half inch thick. Cut zucchini into similar width planks (all length size). Trim hard ends off the asparagus by bending and snapping at the 'tender' point - save the hard ends for flavoring soups and broths.
CHEESES:
Ricotta - I had about 1 cup - I would double that
Mozzarella - I had about 2 cups shredded - I would add at least another 50%.
READY to assemble.
Have all ingredients ready: Sauce, ricotta, mozzarella, meat, vegetables, fresh basil (optional).
You are going to start and end with sauce, so make sure you divide it accordingly for 3 layers.
Place a thin layer on the bottom, layer the potatoes (I do not show that layer in the picture above, just imagine the large lasagna noodles and you will get the idea.). Place a layer of meat, top with ricotta, fresh basil slivers (put the basil on the meat, ricotta, or on the sauce - does not really matter), sauce and mozzarella. You have the first of three layers. Next arrange the asparagus in the opposite position (note picture), add layer of meat, top with ricotta, fresh basil, sauce and end with mozzarella. Repeat with the last layer of zucchini arranged end to end as pictured, layer meat, basil, ricotta and end with sauce and mozzarella.
Bake at 350 degrees for 30 to 60 minutes. The timing will depend on whether the sauce and meat were hot when you assembled the lasagna. If cold it will take longer. If you want to shorten the time, you can cook the potatoes in the microwave for about 4 minutes (don't forget to pierce the skin) and blanch the zucchini and asparagus for 2 minutes in boiling water. Then all the oven is doing is heating the sauce and melting the cheese. I left mine in for 45 minutes - I could have taken it out about 5 - 10 minutes sooner.
This recipe can be a lot of work, so make a big batch because not only does it keep well, but it actually gets better tasting in the frig over the next 2 or so days -- the initial feast is delicious!
Because I did not puree my sauce there was 'juice' a factor I did not mind, but you may wish a very thick sauce to proceed accordingly. We started calling it a "lasagna stew" - worked for us :-)
What vegetables do you have in the garden to make a vegetable lasagna? Think outside the noodle!
P.S. There is no reason not to combine noodles and vegetables. Lasagna is one of those recipes where you can be as creative as you want (purists please allow creativity in the kitchen - new / young cooks need all the encouragement they can get :-)
-- Catherine, The Herb Lady
Saturday, April 09, 2011
Herb Festival Canceled Due to Rain - BUT ....
Dear Folks,
The Herb Festival scheduled for today at the Boyce Thompson Arboretum is canceled due to the rain BUT -- I am going to be doing the schedule 'thrillin' grillin' sampling of some of my specialties tomorrow (Sunday the 10th) at the BTA - sampling begins around noonish.
Still cool weather but supposed to be nice and sunny.
The BTA has many herb and other plants for sale, so come out.
http://ag.arizona.edu/bta/index.html
520.689.2723
-- Catherine, The Herb Lady
The Herb Festival scheduled for today at the Boyce Thompson Arboretum is canceled due to the rain BUT -- I am going to be doing the schedule 'thrillin' grillin' sampling of some of my specialties tomorrow (Sunday the 10th) at the BTA - sampling begins around noonish.
Still cool weather but supposed to be nice and sunny.
The BTA has many herb and other plants for sale, so come out.
http://ag.arizona.edu/bta/index.html
520.689.2723
-- Catherine, The Herb Lady
Wednesday, April 06, 2011
Whey - Lots of Options!
Dear Folks,
I have made my own yogurt for a number of years. Last year I made a kind of Farmers (like cottage) cheese and last week I made a wonderful ricotta because I wanted to make a lasagna (next post will have the lasagna recipe and pictures), using some of our garden offerings, my ricotta and my friend Kathy's mozzarella, and using vegetables in place of the noodles.
Being one of those people who likes to either use up, recycle or find additional uses for things the thing you wind up with even with homemade yogurt and certainly ricotta is a lot of whey. Whey is opaque liquid left from cheese making and has protein, minerals, sugars (lactose) and some calories. If you are or know someone, who uses protein drinks made with whey powder, then you may be familiar with its nutrient qualities. In the past I have used my whey in baking - always a good choice but there are more options, including a unique cheese recipe I tripped across while researching more uses for whey.
Below I give you the recipe for the ricotta, and also a number of ways to use the whey and a couple of helpful links
About Ricotta
Ricotta is the traditional cheese used in lasagna and other Italian dishes. Similar to cottage cheese. When I first starting make lasagna decades ago I could not find ricotta, so I used cottage cheese (purists stop cringing). First I have to tell you I have never been fond of either ricotta or cottage cheese unless it was disguised in something - like lasagna! I am changing my mind after making my farmers and now this wonderful ricotta from goats milk.
I adapted this recipe from Chef Michael Symon's -- his recipe calls for the addition of heavy cream - since goats milk is higher in fat than cow's I skipped the cream.
CATHERINE's GOATS MILK RICOTTA
1 quart of goats milk
1/3 cup of lemon juice and fine zest (not the strip zest) from the lemons used
1/2 teaspoon each sugar and kosher salt (I use organic sugar for my cooking)
Bring the milk to 180 degrees on the stove, stirring to prevent scorching.
Take off burner and add juice, zest, salt and sugar. Stir once or twice and let sit undisturbed for 20 minutes (or longer just as long as it is at least 20 minutes).
Pour into a colander lined with 4 single layers of cheese cloth (if you have true cheese making muslin use that instead - much of the curds were captured between the layers).
I let drain for about 15 minutes and then caught up the corners to make a bag, suspended it in a tall pyrex measuring cup and let continue to drain overnight in the refrigerator. I ended up with 1 cup of cheese and 3 cups of whey. The zest and sugar gave the cheese a really nice flavor. Since the curds are "dry" in this kind of cheese making style, you can add a bit cream to the cheese the next day to make is smoother and creamier.
So now had this wonderful ricotta which I used in the lasagna and 3 quarts of whey - what to do?
Gjetost! If you are of Scandinavian extraction you might recognize this cheese made from whey or it's cow's milk cousin Mysost, also called Prim-ost.
I would describe this best as a 'reduction' where the whey is boiled down to a thick or even hard cheese. Described as sweet, salty, caramel - that is exactly how it tasted to us.
If you want a unique treat trying making this from your leftover whey sometime. It is, however, not the most efficient use of the whey and energy, as the reducing aspect takes a long time, and you have to monitor it. The picture shows whey and the finished product. Some references refer to adding cream to the process and beating it at the end. I did neither as I wanted to see what the straight reduction would taste like.
GJETOST RECIPE
Equipment:
1 anodized aluminum sauce pan (even heat distribution)
bamboo flat edge spatula (so I could keep the bottom of the pan properly 'scrapped')
Colander
Cheese cloth (as mentioned above true cheese making muslin would work better)
Container and method to suspend the bag of curds for draining
Buttered container to receive the finished product
Recipe:
3 cups of whey from the ricotta (I chose to use only the ricotta whey without adding yogurt whey - you can combine wheys for this -- if I try the recipe again, I will try it next time with only yogurt whey)
Brought to boil then reduced to next level down on electric stove. You want to keep the whey at a vigorous boil, without boiling over.
It took 50 minutes to boil the whey down to a very thick sauce consistency. I removed it at that point as I could really smell the caramel scent and did not want to scorch it.
Immediately pour into a prepared buttered container. Cool and store in the refrigerator. Folks who love this cheese spread it on rye crisp. I tried it on ciabatta bread and the contrast was very nice. Any unflavored cracker should work nicely.
I wound up with about a quarter cup of cheese from 3 cups of whey.
When you check out the links I provide below, you will see a much denser and darker 'fudge' like consistency. Using a whole lot more whey by volume will give you more finished product and you can boil it longer. Be cautioned that boiling a gallon or more of liquid to reduction can take HOURS.
Some observations:
1) The Gjetost really had a unique sweet, salty, caramel flavor - intriguing.
2) Reminded me of the process I use to make caramel from sweetened condensed milk, where I use a double boiler to minimize monitoring of the process and prevent burning. A double boiler might not work for the Gjetost because it would require far more time, but less stirring. I think one of the diffusers for stove tops would help with minimizing the potential for burning/scorching.
3) I regularly ran my flat edge bamboo spatula through the whey during the 50 minutes, scraping the bottom of the pot. It did not burn.
4) You must use a heavy bottom pot stainless steel, anodized aluminum, or other pot for even heat distribution. DO NOT USE teflon coated pots.
5) The efficiency of this recipe is very low. A scant 1/4 cup of product from 3 cups of whey with the monitoring care needed during the boiling process was an uneven energy/volume result. But again, if you want a unique treat try is some time.
How to make Gjetost:
http://biology.clc.uc.edu/Fankhauser/Cheese/Gjetost/Gjetost.htm
Also check this site for a tiny bit of different recipe.
http://thepurloinedletter.blogspot.com/2007/06/making-mysost.html
Some history and help
http://cheesemakinghelp.blogspot.com/2010/02/prim-ost-anyone.html
USING WHEY--OTHER ECONOMICAL IDEAS
Some soup ideas using whey (discussion with recipes)
http://cheesemakinghelp.blogspot.com/2011/02/using-whey-in-soups.html
Simple soup stock using whey (video)
http://www.youtube.com/watch?v=JbhSwwdRTgk
Other soup ideas: Any soup which is a "cream" soup - add milk, cream or half and half to give it more richness.
Potato or Potato/Leek soup.
Mac 'n Cheese (homemade)
Cook potatoes in whey instead of water.
Other uses:
Feed whey to pets and poultry
Add to compost pile
Some folks feed plants with it - be careful of salt content in arid areas like the desert with adding to compost or plants.
Baking - use in place of all or some of any liquid for baked products.
Hope these give you some fun ideas in the kitchen.
Have a great day,
P.S. 17th Annual Herb Festival this Saturday at Boyce Thompson Arboretum - 11 a.m. to 3 p.m. The weather looks a bit iffy, but come out as I'm sure we will set it up to be visitor friendly! Always great herb specialists there.
-- Catherine, The Herb Lady
I have made my own yogurt for a number of years. Last year I made a kind of Farmers (like cottage) cheese and last week I made a wonderful ricotta because I wanted to make a lasagna (next post will have the lasagna recipe and pictures), using some of our garden offerings, my ricotta and my friend Kathy's mozzarella, and using vegetables in place of the noodles.
Being one of those people who likes to either use up, recycle or find additional uses for things the thing you wind up with even with homemade yogurt and certainly ricotta is a lot of whey. Whey is opaque liquid left from cheese making and has protein, minerals, sugars (lactose) and some calories. If you are or know someone, who uses protein drinks made with whey powder, then you may be familiar with its nutrient qualities. In the past I have used my whey in baking - always a good choice but there are more options, including a unique cheese recipe I tripped across while researching more uses for whey.
Below I give you the recipe for the ricotta, and also a number of ways to use the whey and a couple of helpful links
About Ricotta
Ricotta is the traditional cheese used in lasagna and other Italian dishes. Similar to cottage cheese. When I first starting make lasagna decades ago I could not find ricotta, so I used cottage cheese (purists stop cringing). First I have to tell you I have never been fond of either ricotta or cottage cheese unless it was disguised in something - like lasagna! I am changing my mind after making my farmers and now this wonderful ricotta from goats milk.
I adapted this recipe from Chef Michael Symon's -- his recipe calls for the addition of heavy cream - since goats milk is higher in fat than cow's I skipped the cream.
CATHERINE's GOATS MILK RICOTTA
1 quart of goats milk
1/3 cup of lemon juice and fine zest (not the strip zest) from the lemons used
1/2 teaspoon each sugar and kosher salt (I use organic sugar for my cooking)
Bring the milk to 180 degrees on the stove, stirring to prevent scorching.
Take off burner and add juice, zest, salt and sugar. Stir once or twice and let sit undisturbed for 20 minutes (or longer just as long as it is at least 20 minutes).
Pour into a colander lined with 4 single layers of cheese cloth (if you have true cheese making muslin use that instead - much of the curds were captured between the layers).
I let drain for about 15 minutes and then caught up the corners to make a bag, suspended it in a tall pyrex measuring cup and let continue to drain overnight in the refrigerator. I ended up with 1 cup of cheese and 3 cups of whey. The zest and sugar gave the cheese a really nice flavor. Since the curds are "dry" in this kind of cheese making style, you can add a bit cream to the cheese the next day to make is smoother and creamier.
So now had this wonderful ricotta which I used in the lasagna and 3 quarts of whey - what to do?
Gjetost! If you are of Scandinavian extraction you might recognize this cheese made from whey or it's cow's milk cousin Mysost, also called Prim-ost.
I would describe this best as a 'reduction' where the whey is boiled down to a thick or even hard cheese. Described as sweet, salty, caramel - that is exactly how it tasted to us.
If you want a unique treat trying making this from your leftover whey sometime. It is, however, not the most efficient use of the whey and energy, as the reducing aspect takes a long time, and you have to monitor it. The picture shows whey and the finished product. Some references refer to adding cream to the process and beating it at the end. I did neither as I wanted to see what the straight reduction would taste like.
GJETOST RECIPE
Equipment:
1 anodized aluminum sauce pan (even heat distribution)
bamboo flat edge spatula (so I could keep the bottom of the pan properly 'scrapped')
Colander
Cheese cloth (as mentioned above true cheese making muslin would work better)
Container and method to suspend the bag of curds for draining
Buttered container to receive the finished product
Recipe:
3 cups of whey from the ricotta (I chose to use only the ricotta whey without adding yogurt whey - you can combine wheys for this -- if I try the recipe again, I will try it next time with only yogurt whey)
Brought to boil then reduced to next level down on electric stove. You want to keep the whey at a vigorous boil, without boiling over.
It took 50 minutes to boil the whey down to a very thick sauce consistency. I removed it at that point as I could really smell the caramel scent and did not want to scorch it.
Immediately pour into a prepared buttered container. Cool and store in the refrigerator. Folks who love this cheese spread it on rye crisp. I tried it on ciabatta bread and the contrast was very nice. Any unflavored cracker should work nicely.
I wound up with about a quarter cup of cheese from 3 cups of whey.
When you check out the links I provide below, you will see a much denser and darker 'fudge' like consistency. Using a whole lot more whey by volume will give you more finished product and you can boil it longer. Be cautioned that boiling a gallon or more of liquid to reduction can take HOURS.
Some observations:
1) The Gjetost really had a unique sweet, salty, caramel flavor - intriguing.
2) Reminded me of the process I use to make caramel from sweetened condensed milk, where I use a double boiler to minimize monitoring of the process and prevent burning. A double boiler might not work for the Gjetost because it would require far more time, but less stirring. I think one of the diffusers for stove tops would help with minimizing the potential for burning/scorching.
3) I regularly ran my flat edge bamboo spatula through the whey during the 50 minutes, scraping the bottom of the pot. It did not burn.
4) You must use a heavy bottom pot stainless steel, anodized aluminum, or other pot for even heat distribution. DO NOT USE teflon coated pots.
5) The efficiency of this recipe is very low. A scant 1/4 cup of product from 3 cups of whey with the monitoring care needed during the boiling process was an uneven energy/volume result. But again, if you want a unique treat try is some time.
How to make Gjetost:
http://biology.clc.uc.edu/Fankhauser/Cheese/Gjetost/Gjetost.htm
Also check this site for a tiny bit of different recipe.
http://thepurloinedletter.blogspot.com/2007/06/making-mysost.html
Some history and help
http://cheesemakinghelp.blogspot.com/2010/02/prim-ost-anyone.html
USING WHEY--OTHER ECONOMICAL IDEAS
Some soup ideas using whey (discussion with recipes)
http://cheesemakinghelp.blogspot.com/2011/02/using-whey-in-soups.html
Simple soup stock using whey (video)
http://www.youtube.com/watch?v=JbhSwwdRTgk
Other soup ideas: Any soup which is a "cream" soup - add milk, cream or half and half to give it more richness.
Potato or Potato/Leek soup.
Mac 'n Cheese (homemade)
Cook potatoes in whey instead of water.
Other uses:
Feed whey to pets and poultry
Add to compost pile
Some folks feed plants with it - be careful of salt content in arid areas like the desert with adding to compost or plants.
Baking - use in place of all or some of any liquid for baked products.
Hope these give you some fun ideas in the kitchen.
Have a great day,
P.S. 17th Annual Herb Festival this Saturday at Boyce Thompson Arboretum - 11 a.m. to 3 p.m. The weather looks a bit iffy, but come out as I'm sure we will set it up to be visitor friendly! Always great herb specialists there.
-- Catherine, The Herb Lady
Tuesday, April 05, 2011
Gardeners With Patience Are Rewarded!
Dear Folks,
Many, many times I have cautioned about maintaining patience in the winter to spring garden. This year was no exception and with the hard freezes we had got many of you jittery about when to prune off the damage. Occasionally some jumped the gun because of what appeared to be utter 'green death'.
I want to share with you how my patience paid off. I did believe I had lost my beloved Mexican Oregano plant - over 6 years old and about 7 - 8 feet tall which took the freezes none to well. The first one in January brought dead wood down to 4 feet, then the multiple freezes in February took anything green out of visibility and the branches started shedding bark -- not a good sign. About 2 and a half weeks ago (middle of March), I began just removing some of the overhead debris, taking off the brittle top 2-3 feet. Nothing was visible of new growth. I waited a week, and broke off more brittle top growth, and then I saw the bright green new growth at the bottom. Yippee! (I really did not want to start over with this wonderful plant.)
All the plant was cut down to where you see in the picture - there are actually two plants similar in appearance about 3 feet apart. Both are regenerating anew.
French Tarragon is another favorite of mine and I know it will come back in the spring - the plant pictured plant was taken the same time as the Mexican Oregano above and has been in that spot for 3 years - The plant tag is a tad weathered and I keep it there to remind anyone else that it is not a weed! Today (April 5), the plant is now about 5 times higher in growth. I cleaned the bed out to make more room for this great herb.
Speaking of weeds, I'm trying to get rid of the chocolate mint in that bed I mistakenly planted 4 or 5 years ago. A reminder to everyone that if you are successful with mint you need to keep it under control.
Back to French Tarragon and Mexican Oregano for a moment. Both have incredible fragrance and flavor. Their respective essential oils are some of the most robust in the herb kingdom. Both need to be used in moderation as the flavor can be overwhelming.
I was not a fan of Tarragon 2 decades ago, because I had an over-powering tarragon chicken served to me one time it was awful - the anise/licorice overpowered everything else.
So the garden lesson here, folks is to be patient. If you want to garden with favorite perennial edibles you need to put up with winter 'bad - hair' times for your plants. NEVER take the damage off until the danger is gone. I know it looks bad but you risk losing the plant.
Since we are coming into spring then our hot summer it is important to remember that "sunburn" on plants is the same kind of damage as frost damage in the winter. Do Not Touch the damage until the danger is gone. By the beginning to middle of September you can start taking some of the sunburn off a little at time so allow the tender growth shielded by the damaged plant matter to 'harden off' to the sun.
We had more roller coastering of the weather and will have some more this and next week. Be cautious of planting seeds right before a rain - if the rain is heavy it can wash the seeds out. On the other hand, right before a rain is a good time to transplant seedlings, shrubs and trees. You will always water in right after you transplant, but the rain will ensure a good soil to root bond.
And, don't forget one of the keys to desert gardening success is to plant at the right time for the plant variety!
Happy Gardening!
-- Catherine, The Herb Lady
Find my books in print and as ebooks here
Many, many times I have cautioned about maintaining patience in the winter to spring garden. This year was no exception and with the hard freezes we had got many of you jittery about when to prune off the damage. Occasionally some jumped the gun because of what appeared to be utter 'green death'.
I want to share with you how my patience paid off. I did believe I had lost my beloved Mexican Oregano plant - over 6 years old and about 7 - 8 feet tall which took the freezes none to well. The first one in January brought dead wood down to 4 feet, then the multiple freezes in February took anything green out of visibility and the branches started shedding bark -- not a good sign. About 2 and a half weeks ago (middle of March), I began just removing some of the overhead debris, taking off the brittle top 2-3 feet. Nothing was visible of new growth. I waited a week, and broke off more brittle top growth, and then I saw the bright green new growth at the bottom. Yippee! (I really did not want to start over with this wonderful plant.)All the plant was cut down to where you see in the picture - there are actually two plants similar in appearance about 3 feet apart. Both are regenerating anew.
French Tarragon is another favorite of mine and I know it will come back in the spring - the plant pictured plant was taken the same time as the Mexican Oregano above and has been in that spot for 3 years - The plant tag is a tad weathered and I keep it there to remind anyone else that it is not a weed! Today (April 5), the plant is now about 5 times higher in growth. I cleaned the bed out to make more room for this great herb.Speaking of weeds, I'm trying to get rid of the chocolate mint in that bed I mistakenly planted 4 or 5 years ago. A reminder to everyone that if you are successful with mint you need to keep it under control.
Back to French Tarragon and Mexican Oregano for a moment. Both have incredible fragrance and flavor. Their respective essential oils are some of the most robust in the herb kingdom. Both need to be used in moderation as the flavor can be overwhelming.
I was not a fan of Tarragon 2 decades ago, because I had an over-powering tarragon chicken served to me one time it was awful - the anise/licorice overpowered everything else.
So the garden lesson here, folks is to be patient. If you want to garden with favorite perennial edibles you need to put up with winter 'bad - hair' times for your plants. NEVER take the damage off until the danger is gone. I know it looks bad but you risk losing the plant.
Since we are coming into spring then our hot summer it is important to remember that "sunburn" on plants is the same kind of damage as frost damage in the winter. Do Not Touch the damage until the danger is gone. By the beginning to middle of September you can start taking some of the sunburn off a little at time so allow the tender growth shielded by the damaged plant matter to 'harden off' to the sun.
We had more roller coastering of the weather and will have some more this and next week. Be cautious of planting seeds right before a rain - if the rain is heavy it can wash the seeds out. On the other hand, right before a rain is a good time to transplant seedlings, shrubs and trees. You will always water in right after you transplant, but the rain will ensure a good soil to root bond.
And, don't forget one of the keys to desert gardening success is to plant at the right time for the plant variety!
Happy Gardening!
-- Catherine, The Herb Lady
Find my books in print and as ebooks here
Friday, April 01, 2011
e-Books, e-Readers and Trying to Figure Them Out!
Dear Folks,
Do you know the ins and outs of eReaders and eBooks? I'm still trying to figure it out myself. Since I have had questions from customers as to whether my books can be downloaded into Kindle or similar devices, I thought I better get more information for my own use and for any of you who wish to purchase ebook versions of my books.
Before iPad and Kindle exploded the market for ebooks (digital files of published books) there was PDF, a file format which has been around for decades and was one of the first "ebook" formats - meaning you could get a book in a file form you could download onto your PC or Mac.
Some of the initial concern with PDFs was the ability of 'some' folks to pirate the files and avoid paying the author/publisher not only their monetary value, but also their copyrights.
Both of my main books have been available as PDF options for purchase for several years now.
Then iPad galloped onto the scene and everyone, it seemed, wanted not only to own one for its multi-tasking capabilities, but every author and publishing house wanted to get their work into iBookstore. Me included -- both my books are now available for iPad.
So we now have not only all the one-function eReaders like Kindle (it is REALLY difficult to do more than download and read books on it), but in addition to iPad we now have reader/tablets (tablet is the name for those devices which are the size of a paperback or slightly larger unit) like NookColor and more that, offer websurfing, email checking in addition to being able to read a book on the device.
I'm considering the NookColor for those capabilities so I don't have to turn on the computer to check my email and look up something quickly.
Back to your "reader" or the one you are considering. I LOVE books and have a library of favorite fiction along with my research books on cooking, gardening and herbs. I also enjoy some selected magazines -- which have turned into a library of their own and I'm now seeing the benefit of having books and magazines on either my computer (more on that below - it is an option to the tablet) or a tablet - tablet being the generic term for these iPad and ereaders. Those magazines I've accumulated over the years? The problem is I have to remember where in what magazine I saw the article, reference or recipe I want -- practically impossible.
So now I can really see the benefit of having my books and magazines as a digital and searchable file. Now that is worth looking into!
I will not ever, most likely, get rid of my books, but the magazines can be either recycled in the recycling centers or donated to Senior Centers. I also may not stop buying my fiction books (I am fond of 'cozy' mysteries with a food or gardening theme).
So now you may be thinking more of buying a reader or maybe using your computer for the digital books.
USING THE COMPUTER
You can, in fact, download free software to read the modern file format of ePUB on your computer. Here's the challenge - long periods of reading are not going to be physically comfortable. Think about the last time you spent an hour or two working on the computer, and translate that into sitting and reading a book or magazine and you can see why the technical engineers developed a hand-held device that physically mimics holding a book.
If you merely want to search for something you can certainly use your computer for that within the book or magazine, so you have the 'right' to store your purchases or free downloads on both your computer and your reading device. Best of both worlds.
To Read ePUB files you need to have software to do that. Favorite digital content giant Adobe has a free program called
Adobe Digital Editions - reading software for computers and tablets http://www.adobe.com/products/digitaleditions/
OR,
Another software developed also offers a free download of reading software specifically aimed at the iPad, iPod Touch, and iPhone.
Stanza - reading software for iPhone, iPad, and iPod Touch http://www.lexcycle.com/
Back to the original digital file format PDF
At $500 give or take bells and whistles the iPad is out of reach for many people. With Kindle and Sony preceding the launch of the iPad, PDF files were in the forefront of the eReading revolution.
Some options are:
Sony readers can take either ePub or PDF
Kindle takes PDF and Amazon's proprietary publishing format
NookColor and Nook can use either ePub, PDF or PDB
Some of the other-than-iPad readers/tablets can also play music, video and view pictures.
The variety of bells and whistles depends on the device. You really should consider going to a physical store and trying the device(s) you are interested in. (Also if you can support your local economy by purchasing locally.)
Back to my customer's Kindle question - yes my books can be purchased as a PDF. I asked my friend to download my book into her kindle (I actually did the work, because I also wanted to know the procedure).
The easiest way was to download it into her computer first and transfer the book to her Kindle via USB cable. Why? The kindle's limited keyboard is a bear to deal with when surfing on the web. The keyboard is letters only - to add a numerical digit or a character like "1" or @ you have to switch to a different 'mode' - it was a pain and the reason why she says she would have now known to choose a different or more flexible reader.
BUT if you only want to download from Amazon and just use the device for reading - Kindle is easy and inexpensive for the one-function only needs.
I am personally a person who wants my devices to do more than one thing unless that one thing is so specialized that nothing else compares to it. E-Readers don't fall into that category for me. I want more out of my hundred(s) dollar purchase.
New to reading ebooks? Find your device and the compatible formats here - they keep coming out with more devices, but this is gives some of the most popular - Nook is not on it but I looked up the information note above for compatibility.
http://connect.lulu.com/t5/Digital-Media-eBook-Downloading/What-devices-can-I-view-my-eBook-on/ta-p/31639
To sum up, below I give you links to the various forms of my books in either ePub or PDF format.
101+ Recipes From The Herb Lady
EPUB format
http://www.lulu.com/product/ebook/101%2b-recipes-from-the-herb-lady/12287998
PDF format
http://www.lulu.com/product/file-download/101%2b-recipes-from-the-herb-lady/3908953
Edible Landscaping in The Desert Southwest: Wheelbarrow To Plate
EPUB Format
http://www.lulu.com/product/ebook/edible-landscaping-in-the-desert-southwest-wheelbarrow-to-plate/12289103
PDF Format
http://www.lulu.com/product/file-download/edible-landscaping-in-the-desert-southwest-wheelbarrow-to-plate/3908941
http://www.lulu.com/product/file-download/whats-a-chill-hour-help-in-choosing-fruit-trees-in-the-desert-southwest/2519906
If you want to just browse, go to my publisher store site -- there when it says "ebook" it means the ePUB version and when it says "download" it means the PDF version.
http://stores.lulu.com/herbs2u
Hope that is helpful to you all considering not only my books but any other publications. We live in interesting times, and sometimes the interests are good :-)
-- Catherine, The Herb Lady
Do you know the ins and outs of eReaders and eBooks? I'm still trying to figure it out myself. Since I have had questions from customers as to whether my books can be downloaded into Kindle or similar devices, I thought I better get more information for my own use and for any of you who wish to purchase ebook versions of my books.
Before iPad and Kindle exploded the market for ebooks (digital files of published books) there was PDF, a file format which has been around for decades and was one of the first "ebook" formats - meaning you could get a book in a file form you could download onto your PC or Mac.
Some of the initial concern with PDFs was the ability of 'some' folks to pirate the files and avoid paying the author/publisher not only their monetary value, but also their copyrights.
Both of my main books have been available as PDF options for purchase for several years now.
Then iPad galloped onto the scene and everyone, it seemed, wanted not only to own one for its multi-tasking capabilities, but every author and publishing house wanted to get their work into iBookstore. Me included -- both my books are now available for iPad.
So we now have not only all the one-function eReaders like Kindle (it is REALLY difficult to do more than download and read books on it), but in addition to iPad we now have reader/tablets (tablet is the name for those devices which are the size of a paperback or slightly larger unit) like NookColor and more that, offer websurfing, email checking in addition to being able to read a book on the device.
I'm considering the NookColor for those capabilities so I don't have to turn on the computer to check my email and look up something quickly.
Back to your "reader" or the one you are considering. I LOVE books and have a library of favorite fiction along with my research books on cooking, gardening and herbs. I also enjoy some selected magazines -- which have turned into a library of their own and I'm now seeing the benefit of having books and magazines on either my computer (more on that below - it is an option to the tablet) or a tablet - tablet being the generic term for these iPad and ereaders. Those magazines I've accumulated over the years? The problem is I have to remember where in what magazine I saw the article, reference or recipe I want -- practically impossible.
So now I can really see the benefit of having my books and magazines as a digital and searchable file. Now that is worth looking into!
I will not ever, most likely, get rid of my books, but the magazines can be either recycled in the recycling centers or donated to Senior Centers. I also may not stop buying my fiction books (I am fond of 'cozy' mysteries with a food or gardening theme).
So now you may be thinking more of buying a reader or maybe using your computer for the digital books.
USING THE COMPUTER
You can, in fact, download free software to read the modern file format of ePUB on your computer. Here's the challenge - long periods of reading are not going to be physically comfortable. Think about the last time you spent an hour or two working on the computer, and translate that into sitting and reading a book or magazine and you can see why the technical engineers developed a hand-held device that physically mimics holding a book.
If you merely want to search for something you can certainly use your computer for that within the book or magazine, so you have the 'right' to store your purchases or free downloads on both your computer and your reading device. Best of both worlds.
To Read ePUB files you need to have software to do that. Favorite digital content giant Adobe has a free program called
Adobe Digital Editions - reading software for computers and tablets http://www.adobe.com/products/digitaleditions/
OR,
Another software developed also offers a free download of reading software specifically aimed at the iPad, iPod Touch, and iPhone.
Stanza - reading software for iPhone, iPad, and iPod Touch http://www.lexcycle.com/
Back to the original digital file format PDF
At $500 give or take bells and whistles the iPad is out of reach for many people. With Kindle and Sony preceding the launch of the iPad, PDF files were in the forefront of the eReading revolution.
Some options are:
Sony readers can take either ePub or PDF
Kindle takes PDF and Amazon's proprietary publishing format
NookColor and Nook can use either ePub, PDF or PDB
Some of the other-than-iPad readers/tablets can also play music, video and view pictures.
The variety of bells and whistles depends on the device. You really should consider going to a physical store and trying the device(s) you are interested in. (Also if you can support your local economy by purchasing locally.)
Back to my customer's Kindle question - yes my books can be purchased as a PDF. I asked my friend to download my book into her kindle (I actually did the work, because I also wanted to know the procedure).
The easiest way was to download it into her computer first and transfer the book to her Kindle via USB cable. Why? The kindle's limited keyboard is a bear to deal with when surfing on the web. The keyboard is letters only - to add a numerical digit or a character like "1" or @ you have to switch to a different 'mode' - it was a pain and the reason why she says she would have now known to choose a different or more flexible reader.
BUT if you only want to download from Amazon and just use the device for reading - Kindle is easy and inexpensive for the one-function only needs.
I am personally a person who wants my devices to do more than one thing unless that one thing is so specialized that nothing else compares to it. E-Readers don't fall into that category for me. I want more out of my hundred(s) dollar purchase.
New to reading ebooks? Find your device and the compatible formats here - they keep coming out with more devices, but this is gives some of the most popular - Nook is not on it but I looked up the information note above for compatibility.
http://connect.lulu.com/t5/Digital-Media-eBook-Downloading/What-devices-can-I-view-my-eBook-on/ta-p/31639
To sum up, below I give you links to the various forms of my books in either ePub or PDF format.
101+ Recipes From The Herb Lady
EPUB format
http://www.lulu.com/product/ebook/101%2b-recipes-from-the-herb-lady/12287998
PDF format
http://www.lulu.com/product/file-download/101%2b-recipes-from-the-herb-lady/3908953
Edible Landscaping in The Desert Southwest: Wheelbarrow To Plate
EPUB Format
http://www.lulu.com/product/ebook/edible-landscaping-in-the-desert-southwest-wheelbarrow-to-plate/12289103
PDF Format
http://www.lulu.com/product/file-download/edible-landscaping-in-the-desert-southwest-wheelbarrow-to-plate/3908941
What's A Chill Hour? Help In Choosing Fruit Trees in The Desert Southwest
PDF Format (only not available as ePub)http://www.lulu.com/product/file-download/whats-a-chill-hour-help-in-choosing-fruit-trees-in-the-desert-southwest/2519906
If you want to just browse, go to my publisher store site -- there when it says "ebook" it means the ePUB version and when it says "download" it means the PDF version.
http://stores.lulu.com/herbs2u
Hope that is helpful to you all considering not only my books but any other publications. We live in interesting times, and sometimes the interests are good :-)
-- Catherine, The Herb Lady
Thursday, March 31, 2011
Organic Chicken Safer - Another Reason To Support Non-GMO Products
Dear Folks,
Organic Chicken has far less salmonella than traditionally raised. In a study published in the Journal Foodborne Pathogens and Diseases traditionally raised chickens had almost 7 times the incidents of salmonella as organic raised AND the non-organic salmonella types were antibiotic resistant, but not the types occurring in the organic-raised birds.
It goes without saying this also is relative to the eggs laid by the birds.
Another reason to press our representatives and the USDA and FDA to make GMO labeling required and to enforce with penalties any GMO suppliers and growers who contaminate organic farms and ranches.
While not every supplier of eggs or chickens is certified organic, those that follow the same principals of raising and handling would have the same healthier eggs etc.
Search the blog here for my GMO related posts.
-- Catherine, The Herb Lady
Organic Chicken has far less salmonella than traditionally raised. In a study published in the Journal Foodborne Pathogens and Diseases traditionally raised chickens had almost 7 times the incidents of salmonella as organic raised AND the non-organic salmonella types were antibiotic resistant, but not the types occurring in the organic-raised birds.
It goes without saying this also is relative to the eggs laid by the birds.
Another reason to press our representatives and the USDA and FDA to make GMO labeling required and to enforce with penalties any GMO suppliers and growers who contaminate organic farms and ranches.
While not every supplier of eggs or chickens is certified organic, those that follow the same principals of raising and handling would have the same healthier eggs etc.
Search the blog here for my GMO related posts.
-- Catherine, The Herb Lady
Thursday, March 24, 2011
USDA Sued Over Deregulation of GMO Alfalfa - and Backyard Gardening Tips
Dear Folks,
This blog is about the lawsuit over the deregulation of GMO alfalfa , demanding choices from the USDA and FDA, and also about getting you more serious about gardening at home.
. . .
DES MOINES, Iowa (AP) — A lawsuit filed in California is challenging the federal government's deregulation of alfalfa that is genetically altered to withstand the popular weed killer Roundup.
Attorneys for the Center for Food Safety and Earthjustice filed the federal lawsuit Friday in San Francisco arguing the U.S. Department of Agriculture's approval of Roundup Ready alfalfa in January was unlawful.
Attorneys for the groups say the USDA failed to provide adequate oversight of biotech alfalfa. They also say genetically altered alfalfa causes significant harm to the environment and conventional crops, and threatens the nation's organic industry.
A federal court barred the planting of Roundup Ready alfalfa in 2007. The U.S. Supreme Court lifted the ban last year.
USDA officials say they are reviewing the lawsuit.
Copyright 2011 The Associated Press.
Read more about the lawsuit and the issues surrounding it at the two links below.
http://www.slashfood.com/2011/03/22/new-lawsuit-filed-over-gmo-alfalfa/
Contamination Certain from Unregulation
While the lawsuit proceeds, folks, it is important that we all make our voices heard both with our representatives and also with our chosen food supplies. That at the very least we want labeling to know when the foods we purchase contain GMO components.
Go to my previous posts on the USDA's decision to de-regulate GMO alfalfa without safeguarding organic and natural famers fields.
gmo-choice-voice-open-letter
USDA approves contamination of organic foods?
To summarize -- USDA and FDA requirements for organic certification is tough and complex and requires the producer to guarantee there are no GMO products in their fields or farm production. With the USDA's decision to deregulate GMO alfalfa WITHOUT safeguards many organic food producers will be put out of business because THEY will not be able to guarantee freedom from GMO contamination. The perfect "gotcha" from the USDA and FDA. In conjunction with the refusal of the FDA to require labeling of GMO foods, the consumer loses all the way around. No freedom of choice.
Read up on the First Lady's decision to grow an Organic garden on the lawn of the White House -- the information in this Wikipedia article indicates how Agriculture Secretary Tom Vilsack embraced the idea (he is now saying the USDA "can" regulate the contamination of GMO-Alfalfa).
"The day Michelle Obama broke ground on the new White House vegetable garden, a letter arrived for her from MACA, Mid-America Croplife Association, urging the Obamas to consider the need for traditional agriculture in America.[14] MACA went on to urge the use pesticides in their garden, to and increase crop yield so they could feed more people. "
White House Vegetable Garden
To help you get in touch with people, I have put a mailing list at the bottom of this blog for your convenience. Writing is more time consuming but more effective - with the internet techno stuff, many political people do not pay any attention to emails or computer generated post cards.
. . .
Your Urban Edible Garden
The problem with statements like - "you can't feed ... with home or organic produce", is just not a fair depiction of home or local gardening. Could you feed your family of say 4 from a backyard garden?
Personally I resent folks like Jeff Stier and Tom Vilsack, "telling" me I can't have a choice by making home gardening, organic or natural gardening, sound out of the capacity and range of the average American. T'ain't so!
About.Com has a nice article on doing some planning for growing some or all of the produce you eat in your backyard. Make sure you consider how to 'put by' some of the harvest for off-season use. In the past I've dried herbs, made them into flavored vinegars and teas, and canned peaches, apricots and apples. I've also put together fruit pie 'kits' in the freezer for enjoyment in the winter. When I had my goats and hens I drank the milk, made yogurt and ate the eggs.
If you have a lawn, then the water used to water that lawn could be used to grow edibles. A few dollars of seed, some elbow grease and family involvement can give you a productive garden. AND here in the desert if you pay attention to the basic rules for success in the desert I'm always writing about, you can be harvesting year-round seasonal bounty.
Don't forget the three sisters/companion planting of corn, beans and squash to maximize protein along with vitamins, minerals and fiber.
BACKYARD BARNYARD
How about adding hens for egg production to your backyard garden? The term "chicken feed" probably does not apply anymore because the cost has gone up substantially. However since you would not be housing your hens in a cage with only what you choose to feed them off the shelf, they can do triple duty for you which goes beyond the basic cost of feed. (And of course like preparing the garden, you have to prepare their quarters for their health and production.)
Chickens will eat many garden weeds, they will help you clean up the end of season garden mess (there are some plants they should not eat because they could be toxic), and they will keep garden bugs under control. And they can be fun and amusing.
You have options in choosing whether to feed your hens organic feed (preferrable) or non-organic. If you are currently purchasing organic eggs from local farmers markets or suppliers, you "may" save some money over what you pay directly, and you have the hens for their other qualities.
If you buy non-organic eggs and decide to raise hens on non-organic feed you may also save a little money. If you want to continue the idea of Non-GMO support then you need to go organic, because like or not you have to presume all non-organic feed may be GMO.
Current prices for Organic Laying Feed for hens is around $29 (including tax) for a 40 or 50 # bag and winds up costing you about $1.16 a week to feed each hen her primary feed (there are other minor expenses AFTER you set up their quarters). Non-Organic feed will cost you about half that. 6 month old to 18 month old hens will give you 5-7 eggs a week, and then start to taper off as they get older.
For a preferred list of supplies go to the Valley Permaculture Alliance keeping chickens page.
I got prices from two organic suppliers:
Noble Beast in Scottsdale
And
Anita's Organic Feed - Prescott
Anita's is about 25% more expensive than Valley prices, but convenient for Prescott (Skull Valley) area residents.
You can consider raising your own meat animals - that is a choice which needs to be carefully considered with all family members, so do some research if this is something you want to consider. Rabbits and chickens are options - not mine personally, but many folks want more control over everything they consume.
Check out the Valley Permaculture Alliance for a really helpful group of nice folks. They are all about urban sustainability and permaculture to enhance your lifestyle. I am a member of their soil builders and micro-livestock groups.
. . .
Write The People Who Have a Say in Your Food Choices:
The Honorable John McCain
United States Senate
241 Russell Senate Office Building
Washington, D.C. 20510-0303
The Honorable Jon Kyl
United States Senate
730 Hart Senate Office Building
Washington, D.C. 20510-0304
The Honorable Paul A. Gosar
United States House of Representatives
504 Cannon House Office Building
Washington, D.C. 20515-0301
The Honorable Trent Franks
United States House of Representatives
2435 Rayburn House Office Building
Washington, D.C. 20515-0302
The Honorable Benjamin (Ben) Quayle
United States House of Representatives
1419 Longworth House Office Building
Washington, D.C. 20515-0303
The Honorable Ed Pastor
United States House of Representatives
2465 Rayburn House Office Building
Washington, D.C. 20515-0304
The Honorable David Schweikert
United States House of Representatives
1205 Longworth House Office Building
Washington, D.C. 20515-0305
The Honorable Jeff Flake
United States House of Representatives
240 Cannon House Office Building
Washington, D.C. 20515-0306
The Honorable Raul M. Grijalva
United States House of Representatives
1511 Longworth House Office Building
Washington, D.C. 20515-0307
The Honorable Gabrielle Giffords
United States House of Representatives
1030 Longworth House Office Building
Washington, D.C. 20515-0308
NOTE: While Representative Giffords is healing (for which we are all grateful) her staff keeps up with everything and therefore you can write and voice your opinion.)
For All Other States Go To:
http://www.contactingthecongress.org/
President Barack Obama
The White House
1600 Pennsylvania Avenue NW
Washington, DC 20500
Agriculture Secretary Tom Vilsack
U.S. Department of Agriculture
1400 Independence Ave., S.W.
Washington, DC 20250
-- Catherine, The Herb Lady
This blog is about the lawsuit over the deregulation of GMO alfalfa , demanding choices from the USDA and FDA, and also about getting you more serious about gardening at home.
. . .
DES MOINES, Iowa (AP) — A lawsuit filed in California is challenging the federal government's deregulation of alfalfa that is genetically altered to withstand the popular weed killer Roundup.
Attorneys for the Center for Food Safety and Earthjustice filed the federal lawsuit Friday in San Francisco arguing the U.S. Department of Agriculture's approval of Roundup Ready alfalfa in January was unlawful.
Attorneys for the groups say the USDA failed to provide adequate oversight of biotech alfalfa. They also say genetically altered alfalfa causes significant harm to the environment and conventional crops, and threatens the nation's organic industry.
A federal court barred the planting of Roundup Ready alfalfa in 2007. The U.S. Supreme Court lifted the ban last year.
USDA officials say they are reviewing the lawsuit.
Copyright 2011 The Associated Press.
Read more about the lawsuit and the issues surrounding it at the two links below.
http://www.slashfood.com/2011/03/22/new-lawsuit-filed-over-gmo-alfalfa/
Contamination Certain from Unregulation
While the lawsuit proceeds, folks, it is important that we all make our voices heard both with our representatives and also with our chosen food supplies. That at the very least we want labeling to know when the foods we purchase contain GMO components.
Go to my previous posts on the USDA's decision to de-regulate GMO alfalfa without safeguarding organic and natural famers fields.
gmo-choice-voice-open-letter
USDA approves contamination of organic foods?
To summarize -- USDA and FDA requirements for organic certification is tough and complex and requires the producer to guarantee there are no GMO products in their fields or farm production. With the USDA's decision to deregulate GMO alfalfa WITHOUT safeguards many organic food producers will be put out of business because THEY will not be able to guarantee freedom from GMO contamination. The perfect "gotcha" from the USDA and FDA. In conjunction with the refusal of the FDA to require labeling of GMO foods, the consumer loses all the way around. No freedom of choice.
Read up on the First Lady's decision to grow an Organic garden on the lawn of the White House -- the information in this Wikipedia article indicates how Agriculture Secretary Tom Vilsack embraced the idea (he is now saying the USDA "can" regulate the contamination of GMO-Alfalfa).
"The day Michelle Obama broke ground on the new White House vegetable garden, a letter arrived for her from MACA, Mid-America Croplife Association, urging the Obamas to consider the need for traditional agriculture in America.[14] MACA went on to urge the use pesticides in their garden, to and increase crop yield so they could feed more people. "
White House Vegetable Garden
To help you get in touch with people, I have put a mailing list at the bottom of this blog for your convenience. Writing is more time consuming but more effective - with the internet techno stuff, many political people do not pay any attention to emails or computer generated post cards.
. . .
Your Urban Edible Garden
The problem with statements like - "you can't feed ... with home or organic produce", is just not a fair depiction of home or local gardening. Could you feed your family of say 4 from a backyard garden?
Personally I resent folks like Jeff Stier and Tom Vilsack, "telling" me I can't have a choice by making home gardening, organic or natural gardening, sound out of the capacity and range of the average American. T'ain't so!
About.Com has a nice article on doing some planning for growing some or all of the produce you eat in your backyard. Make sure you consider how to 'put by' some of the harvest for off-season use. In the past I've dried herbs, made them into flavored vinegars and teas, and canned peaches, apricots and apples. I've also put together fruit pie 'kits' in the freezer for enjoyment in the winter. When I had my goats and hens I drank the milk, made yogurt and ate the eggs.
If you have a lawn, then the water used to water that lawn could be used to grow edibles. A few dollars of seed, some elbow grease and family involvement can give you a productive garden. AND here in the desert if you pay attention to the basic rules for success in the desert I'm always writing about, you can be harvesting year-round seasonal bounty.
Don't forget the three sisters/companion planting of corn, beans and squash to maximize protein along with vitamins, minerals and fiber.
BACKYARD BARNYARD
How about adding hens for egg production to your backyard garden? The term "chicken feed" probably does not apply anymore because the cost has gone up substantially. However since you would not be housing your hens in a cage with only what you choose to feed them off the shelf, they can do triple duty for you which goes beyond the basic cost of feed. (And of course like preparing the garden, you have to prepare their quarters for their health and production.)
Chickens will eat many garden weeds, they will help you clean up the end of season garden mess (there are some plants they should not eat because they could be toxic), and they will keep garden bugs under control. And they can be fun and amusing.
You have options in choosing whether to feed your hens organic feed (preferrable) or non-organic. If you are currently purchasing organic eggs from local farmers markets or suppliers, you "may" save some money over what you pay directly, and you have the hens for their other qualities.
If you buy non-organic eggs and decide to raise hens on non-organic feed you may also save a little money. If you want to continue the idea of Non-GMO support then you need to go organic, because like or not you have to presume all non-organic feed may be GMO.
Current prices for Organic Laying Feed for hens is around $29 (including tax) for a 40 or 50 # bag and winds up costing you about $1.16 a week to feed each hen her primary feed (there are other minor expenses AFTER you set up their quarters). Non-Organic feed will cost you about half that. 6 month old to 18 month old hens will give you 5-7 eggs a week, and then start to taper off as they get older.
For a preferred list of supplies go to the Valley Permaculture Alliance keeping chickens page.
I got prices from two organic suppliers:
Noble Beast in Scottsdale
And
Anita's Organic Feed - Prescott
Anita's is about 25% more expensive than Valley prices, but convenient for Prescott (Skull Valley) area residents.
You can consider raising your own meat animals - that is a choice which needs to be carefully considered with all family members, so do some research if this is something you want to consider. Rabbits and chickens are options - not mine personally, but many folks want more control over everything they consume.
Check out the Valley Permaculture Alliance for a really helpful group of nice folks. They are all about urban sustainability and permaculture to enhance your lifestyle. I am a member of their soil builders and micro-livestock groups.
. . .
Write The People Who Have a Say in Your Food Choices:
The Honorable John McCain
United States Senate
241 Russell Senate Office Building
Washington, D.C. 20510-0303
The Honorable Jon Kyl
United States Senate
730 Hart Senate Office Building
Washington, D.C. 20510-0304
The Honorable Paul A. Gosar
United States House of Representatives
504 Cannon House Office Building
Washington, D.C. 20515-0301
The Honorable Trent Franks
United States House of Representatives
2435 Rayburn House Office Building
Washington, D.C. 20515-0302
The Honorable Benjamin (Ben) Quayle
United States House of Representatives
1419 Longworth House Office Building
Washington, D.C. 20515-0303
The Honorable Ed Pastor
United States House of Representatives
2465 Rayburn House Office Building
Washington, D.C. 20515-0304
The Honorable David Schweikert
United States House of Representatives
1205 Longworth House Office Building
Washington, D.C. 20515-0305
The Honorable Jeff Flake
United States House of Representatives
240 Cannon House Office Building
Washington, D.C. 20515-0306
The Honorable Raul M. Grijalva
United States House of Representatives
1511 Longworth House Office Building
Washington, D.C. 20515-0307
The Honorable Gabrielle Giffords
United States House of Representatives
1030 Longworth House Office Building
Washington, D.C. 20515-0308
NOTE: While Representative Giffords is healing (for which we are all grateful) her staff keeps up with everything and therefore you can write and voice your opinion.)
For All Other States Go To:
http://www.contactingthecongress.org/
President Barack Obama
The White House
1600 Pennsylvania Avenue NW
Washington, DC 20500
Agriculture Secretary Tom Vilsack
U.S. Department of Agriculture
1400 Independence Ave., S.W.
Washington, DC 20250
-- Catherine, The Herb Lady
Tuesday, March 22, 2011
Corn Planting Tips In The Desert
Dear Folks,
We are lucky enough in our desert gardens to have two planting seasons for corn. The first planting time is quickly coming to an end (March 31st approx), so if you want to get a crop going NOW is the time.
First Make sure you purchase only heirloom or organic / naturally produced seed -- the chemical giants like Monsanto and Dow are gobbling up farms and acreage with their GMO seeds, so home growers NEED to make sure they are purchasing only Non-GMO seeds.
Pictured here is Black Aztec Sweet Corn an heirloom offered by Sweet Corn Organic Nursery out of Show Low. They are selling at the Mesa Farmers Market (and I've purchased some of their tomato plants to jump start my tomato production following our freezing set-backs).
Off and on over the last decade I've grown corn, testing several varieties including the Black Aztec, Strawberry, and one of the bi-color sweets.
Here in the Southwest you may want to go more traditional and grow one of the blue varieties.
GROWING TIPS:
1) Grow ONLY one variety at a time - you are going to want to save 1 or 2 ears at the end of the crop to dry for replacement seed and they will cross if plant 2 or more varieties at the same time.
2) Forget about strict row planting only for corn because they need to pollinate each other - Plant in BLOCKS. As my gardens have limited space when I plant a crop of corn, I usually plant single seeds approximately 6-8 inches apart -- or 12 inches apart if I'm growing something else with them - See "peas" below.
3) The soil should very well draining and fluffy with organics. If you have a lot worms in your soil that is a good indication you have good enough soil. Spade up and turn the soil over, and level just before planting.
4) Soak the corn seeds overnight before planting.
5) Plant the seeds 1 inch deep, firm the soil lightly over them and water in very well - even if you just watered that part of the garden. Keep the soil surface slightly moist until you seed growth (about 2 weeks), then start backing off the watering to encourage deep roots.
"PEAS"
Plant some sugar peas with the corn for more fun edibles and productive soil. The peas fix nitrogen back into the soil that the corn uses up. In the tradition of the "Three Sisters" planting concept of our Native Americans, corn, a legume and a melon or squash were all planted together in the original intentional companion planting concepts. In return the people got a complete and balance diet of high protein (corn + beans = complete protein) and the squash provided additional vitamins and minerals. The soil benefited too because of the nitrogen replacement of the legume and the soil canopy of the squash minimized evaporation and maximized the limited water in the arid regions.
I like sugar peas and they can be planted at the same time as the corn or just after the corn seedlings emerge. Soak the sugar peas for 8 hours before planting. The pea vines will grow up the natural trellis of the stalk.
As the corn and peas grow, you will have an opportunity to harvest peas before the corn. Pick the pods regularly and you get more peas!
When growing corn the most problematic pest is the corn ear worm. As soon as you see first silk, take an eye dropper and any vegetable (mineral oil is traditional) oil and gently insert the dropper into the base of the silk/tip of the ear and put several drops of oil in, put another drop or two of oil at the exposed silk base. The oil keeps the moth eggs from hatching and doing their damage.
As the corn grows eventually you will see the silks darkening and then drying out. The test is to pull back some of the husk and silk and break one of the corn kernels to see if it produces a 'milky' juice - when it does they are ready to harvest. Old time corn farmers would yell to their wives to get the kettle water boiling and they would rush into the house with the newly harvested corn.
LEAVE 1 or 2 EARS On the stalks, and allow to completely dry out. The kernels should be as dry as the ones your originally planted. Remove from the cob and allow to dry more if needed. Store in paper envelopes in cool and dry conditions as you would other seed. You can plant next spring, or if you become addicted to the corn -- plant for fall crops beginning in June/July.
If you have never had just picked corn, it is possible to eat the kernels fresh and uncooked right from the plant, they are that sweet just as picked. The reason so much research went into producing hybrid sweet corns is that the sugars begin to wane as soon as the corn is picked, so the researchers wanted sweet corn with staying power - enter the super sweets.
Also, unfortunately, chemical laboratories which wanted to produce franken-corn that would kill the corn worms from the inside by genticially producing corn seeds which contain insecticides.
Cooking Tips: Instead of boiling - a perfectly fine way of cooking too -- grill your corn - as with all vegetables roasted or grilled the super hot cooking process condenses all the sugars for super taste.
CORN SILK:
To roast or grill corn, you want to gently pull back the husks, remove the silks, pull the husks back over the corn, soak a few minutes in water and toss on the grill. (You can also make flavored butters to brush on before replacing the husks or after you pull them off the grill.)
SAVE THE SILK - I love recycling particularly when you get to use some food part you might otherwise through away. Make corn silk tea! An old 'herb' remedy for arthritis and bladder infections (and a new one to me - I'm always learning something!), I happened to catch the reference in Jan/Feb 2011 issue of Food Network magazine. Chef Jeff Smedstad of Elote Cafe in Sedona, runs through a couple of hundred ears of corn each night and saves the silks to brew up some tea for his staffs' stiff and achy joints. Way to go Chef Smedstad! (2/3 cup of silk, 16 oz of water. Simmer 10 minutes and strain - you can also add a bit of lemon and honey to taste.)
BACK TO THE PEAS - if you chose to grow the sugar peas with the corn, continue to harvest the peas until they stop producing. Allow the pea vines to dry out completely before removing (this makes sure the available nitrogen gets fully into the soil - or turn the vines back into the soil with a pitchfork). Pull the corn stalks when you are finished harvesting all the corn and 'seed' ears.
I hope you enjoy your patch of corn and beans! And, don't forget the silk tea for all those gardeners' aches.
-- Catherine, The Herb Lady
We are lucky enough in our desert gardens to have two planting seasons for corn. The first planting time is quickly coming to an end (March 31st approx), so if you want to get a crop going NOW is the time.
Pictured here is Black Aztec Sweet Corn an heirloom offered by Sweet Corn Organic Nursery out of Show Low. They are selling at the Mesa Farmers Market (and I've purchased some of their tomato plants to jump start my tomato production following our freezing set-backs).
Off and on over the last decade I've grown corn, testing several varieties including the Black Aztec, Strawberry, and one of the bi-color sweets.
Here in the Southwest you may want to go more traditional and grow one of the blue varieties.
GROWING TIPS:
1) Grow ONLY one variety at a time - you are going to want to save 1 or 2 ears at the end of the crop to dry for replacement seed and they will cross if plant 2 or more varieties at the same time.
2) Forget about strict row planting only for corn because they need to pollinate each other - Plant in BLOCKS. As my gardens have limited space when I plant a crop of corn, I usually plant single seeds approximately 6-8 inches apart -- or 12 inches apart if I'm growing something else with them - See "peas" below.
3) The soil should very well draining and fluffy with organics. If you have a lot worms in your soil that is a good indication you have good enough soil. Spade up and turn the soil over, and level just before planting.
4) Soak the corn seeds overnight before planting.
5) Plant the seeds 1 inch deep, firm the soil lightly over them and water in very well - even if you just watered that part of the garden. Keep the soil surface slightly moist until you seed growth (about 2 weeks), then start backing off the watering to encourage deep roots.
"PEAS"
Plant some sugar peas with the corn for more fun edibles and productive soil. The peas fix nitrogen back into the soil that the corn uses up. In the tradition of the "Three Sisters" planting concept of our Native Americans, corn, a legume and a melon or squash were all planted together in the original intentional companion planting concepts. In return the people got a complete and balance diet of high protein (corn + beans = complete protein) and the squash provided additional vitamins and minerals. The soil benefited too because of the nitrogen replacement of the legume and the soil canopy of the squash minimized evaporation and maximized the limited water in the arid regions.
I like sugar peas and they can be planted at the same time as the corn or just after the corn seedlings emerge. Soak the sugar peas for 8 hours before planting. The pea vines will grow up the natural trellis of the stalk.
As the corn and peas grow, you will have an opportunity to harvest peas before the corn. Pick the pods regularly and you get more peas!
When growing corn the most problematic pest is the corn ear worm. As soon as you see first silk, take an eye dropper and any vegetable (mineral oil is traditional) oil and gently insert the dropper into the base of the silk/tip of the ear and put several drops of oil in, put another drop or two of oil at the exposed silk base. The oil keeps the moth eggs from hatching and doing their damage.
As the corn grows eventually you will see the silks darkening and then drying out. The test is to pull back some of the husk and silk and break one of the corn kernels to see if it produces a 'milky' juice - when it does they are ready to harvest. Old time corn farmers would yell to their wives to get the kettle water boiling and they would rush into the house with the newly harvested corn.
LEAVE 1 or 2 EARS On the stalks, and allow to completely dry out. The kernels should be as dry as the ones your originally planted. Remove from the cob and allow to dry more if needed. Store in paper envelopes in cool and dry conditions as you would other seed. You can plant next spring, or if you become addicted to the corn -- plant for fall crops beginning in June/July.
If you have never had just picked corn, it is possible to eat the kernels fresh and uncooked right from the plant, they are that sweet just as picked. The reason so much research went into producing hybrid sweet corns is that the sugars begin to wane as soon as the corn is picked, so the researchers wanted sweet corn with staying power - enter the super sweets.
Also, unfortunately, chemical laboratories which wanted to produce franken-corn that would kill the corn worms from the inside by genticially producing corn seeds which contain insecticides.
Cooking Tips: Instead of boiling - a perfectly fine way of cooking too -- grill your corn - as with all vegetables roasted or grilled the super hot cooking process condenses all the sugars for super taste.
CORN SILK:
To roast or grill corn, you want to gently pull back the husks, remove the silks, pull the husks back over the corn, soak a few minutes in water and toss on the grill. (You can also make flavored butters to brush on before replacing the husks or after you pull them off the grill.)
SAVE THE SILK - I love recycling particularly when you get to use some food part you might otherwise through away. Make corn silk tea! An old 'herb' remedy for arthritis and bladder infections (and a new one to me - I'm always learning something!), I happened to catch the reference in Jan/Feb 2011 issue of Food Network magazine. Chef Jeff Smedstad of Elote Cafe in Sedona, runs through a couple of hundred ears of corn each night and saves the silks to brew up some tea for his staffs' stiff and achy joints. Way to go Chef Smedstad! (2/3 cup of silk, 16 oz of water. Simmer 10 minutes and strain - you can also add a bit of lemon and honey to taste.)
BACK TO THE PEAS - if you chose to grow the sugar peas with the corn, continue to harvest the peas until they stop producing. Allow the pea vines to dry out completely before removing (this makes sure the available nitrogen gets fully into the soil - or turn the vines back into the soil with a pitchfork). Pull the corn stalks when you are finished harvesting all the corn and 'seed' ears.
I hope you enjoy your patch of corn and beans! And, don't forget the silk tea for all those gardeners' aches.
-- Catherine, The Herb Lady
Sunday, March 20, 2011
Spray for Aphids Followup
Dear Folks,
Janet wrote: Aphid comment: I tried the safe soap solution which didn't work. But a combination mixed with NEEM oil did the trick immediately! I highly recommend spraying plants with aphids with a NEEM Oil soluion.
Janet is correct that neem oil can certainly be a component of the safe soap spray, but IF the original spray did not work, it may be due to not reapplying it to break the egg/hatch/birth cycle. Since egg producing aphids function on a 7-day life cycle it is important to reapply the spray every 5 days for a total of 3 times. It is always best to spray (make sure to get underside of leaves and down the center of growth as well as the top of the leaves) in the twilight to avoid sunburn to the plants.
Live-birth varieties of aphids can be even more of a problem, and the 3 times process really needs to be followed for control.
If there is any residue of spray when you harvest - simply rinse off the leaves or fruits.
Happy gardening!
-- Catherine, The Herb Lady
Janet wrote: Aphid comment: I tried the safe soap solution which didn't work. But a combination mixed with NEEM oil did the trick immediately! I highly recommend spraying plants with aphids with a NEEM Oil soluion.
Janet is correct that neem oil can certainly be a component of the safe soap spray, but IF the original spray did not work, it may be due to not reapplying it to break the egg/hatch/birth cycle. Since egg producing aphids function on a 7-day life cycle it is important to reapply the spray every 5 days for a total of 3 times. It is always best to spray (make sure to get underside of leaves and down the center of growth as well as the top of the leaves) in the twilight to avoid sunburn to the plants.
Live-birth varieties of aphids can be even more of a problem, and the 3 times process really needs to be followed for control.
If there is any residue of spray when you harvest - simply rinse off the leaves or fruits.
Happy gardening!
-- Catherine, The Herb Lady
Hail Coming? Storm Front Will Drop Temperatures.
Dear Folks,
With the low pressure and storm front moving in tonight bringing about 20 degree overall cooler temperatures to the valley for Monday, this is the kind of weather change that could bring hail during the 'rainy' part of the storm.
If you have tender seedlings, prepare to cover them as necessary to keep them from being pounded. I don't expect freezing temperatures, just one of those seasonal transitional hail possibilities.
I am always a little more cautious about hail after the spring/summer hail storm we experienced some years ago which flattened everything in the garden except the trees (and they took a pounding).
A footnote to that storm was the growth of my 7 foot wide basil plant. Although I don't want you to look forward to such a reaction, what happened was the flattened stems rooted out and up and became this enormous basil the likes I have not seen since.
While you are watching out for things, don't forget the aphids of spring! The hard freeze kept their numbers under control in my gardens, but my customers have told me about major infestations. Keep the safe soap sprays handy and use as soon as you see even minor activity.
The weather will be lovely again by the end of the week :-)
-- Catherine, The Herb Lady
With the low pressure and storm front moving in tonight bringing about 20 degree overall cooler temperatures to the valley for Monday, this is the kind of weather change that could bring hail during the 'rainy' part of the storm.
If you have tender seedlings, prepare to cover them as necessary to keep them from being pounded. I don't expect freezing temperatures, just one of those seasonal transitional hail possibilities.
I am always a little more cautious about hail after the spring/summer hail storm we experienced some years ago which flattened everything in the garden except the trees (and they took a pounding).
A footnote to that storm was the growth of my 7 foot wide basil plant. Although I don't want you to look forward to such a reaction, what happened was the flattened stems rooted out and up and became this enormous basil the likes I have not seen since.
While you are watching out for things, don't forget the aphids of spring! The hard freeze kept their numbers under control in my gardens, but my customers have told me about major infestations. Keep the safe soap sprays handy and use as soon as you see even minor activity.
The weather will be lovely again by the end of the week :-)
-- Catherine, The Herb Lady
Wednesday, March 16, 2011
Don't Just Stand There - Plant Something!
Dear Folks,
Read my irregular newsletter on dealing with our intense summer heat, while getting into the garden to reduce stress and increase your success.
http://groups.google.com/group/edible-landscaping-in-the-desert-gl-gs-ge/browse_thread/thread/1e12c09dcbe269e6
Have a great day,
-- Catherine, The Herb Lady
Read my irregular newsletter on dealing with our intense summer heat, while getting into the garden to reduce stress and increase your success.
http://groups.google.com/group/edible-landscaping-in-the-desert-gl-gs-ge/browse_thread/thread/1e12c09dcbe269e6
Have a great day,
-- Catherine, The Herb Lady
Sunday, February 27, 2011
Cold Weather Moving Out With A Crash and Graupel!
Dear Folks,
Our last really cold storm (I predict :-) for the winter is finishing up moving through the Valley. During the night my seedling racks were knocked over by the high winds! Happily I had moved most of the seedling trays to a shed in anticipation of the windy challenge, but some big pots and recently purchased tomato plants went sliding off, including just sprouted tomatoes, alpine strawberries and eggplant - darn - hoping I have not lost too many. After the first freeze in early January killed almost 100% of my starts, I re-started everything and here we are again -- oh well, such is the fickle nature of gardening you win some - you lose some.
I do like to remind myself that our growing season is so much longer than anywhere else I don't have a right to complain :-)What is graupel? A soft hail or snow pellet which shatters when it hits a hard surface - an interesting phenomenon we don't see very often. Unlike true hail this does not hurt when it hits you, similar to the texture of a snow ball made from new fallen snow, only pea-sized or smaller.
Two pictures we don't see very often in the valley - snow on the Superstition Mountains - by the time I did this blog it was mostly gone. And while some work is being done in the back yard (e.g. the saw horses) Deane got some good shots of the graupel - while it looks like hail it really is a tiny snow ball.
While I'm predicting an end to potential freezes - that does not mean we might not have an occasional hail storm in March, so have some protection ready in case mother nature throws us another cool one over the plate!
Have a great evening
-- Catherine, The Herb Lady
Friday, February 25, 2011
Frost - High Speed Artic Express Comin' On Through!
Dear Folks,
In case you have not caught the weather forecasts, there is a very fast moving "artic express" storm moving in Saturday afternoon, which could bring snow - yes snow, down below 2,000 feet when the cold air and the rain all hit at the same time late Saturday into Sunday morning. High winds are expected before the rain hits. Batten down the lawn furniture. Then on Tuesday / Wednesday we will be in the balmy 70s!
I don't expect killing freezes with this storm and it will be difficult to cover things up because of expected high winds and rain. If you have potted plants move them under evergreen big trees like citrus or onto the patio.
-- Catherine, The Herb Lady
In case you have not caught the weather forecasts, there is a very fast moving "artic express" storm moving in Saturday afternoon, which could bring snow - yes snow, down below 2,000 feet when the cold air and the rain all hit at the same time late Saturday into Sunday morning. High winds are expected before the rain hits. Batten down the lawn furniture. Then on Tuesday / Wednesday we will be in the balmy 70s!
I don't expect killing freezes with this storm and it will be difficult to cover things up because of expected high winds and rain. If you have potted plants move them under evergreen big trees like citrus or onto the patio.
-- Catherine, The Herb Lady
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