A Community Garden Possibility in Mesa - Let Your Voices Be Heard!

Dear Folks,

HEADS UP!  This is your opportunity to show your support for a
community garden in Mesa.

Catherine 




iMesa meeting includes community garden and energy discussions

          Calling all green thumbs! The next iMesa village meeting
will feature a booth about bringing a community garden to Mesa. We are
in the beginning stages and want to determine community interest and
collect feedback from the gardening community about a possible
location, size, design and type of operation. Whether you’ve
participated in a community garden before or just want to hear more
about it, join us on Wednesday, Nov. 9 at 6 p.m. at the Irving School
Historical Center, 155 N. Center St.

                The City of Mesa Energy Resources Department will also
be on hand to discuss the Electric Integrated Resource Planning
process, which assesses customers’ energy requirements and the best
combination of resources to meet the energy needs of the 5.5 square
miles in downtown Mesa.

                The iMesa Central Village Meeting is designed to bring
the top ideas submitted to iMesa out to the community for discussion.
A community garden is one of these ideas along with saving Buckhorn
Baths, revitalizing Pioneer Park and expanding the regional pool
program. iMesa is a grassroots citizen investment effort to develop
projects that will transform Mesa. To find out more about the iMesa
program go to mesaaz.gov/imesa.

                Submit your iMesa idea at the meeting and be entered
into a drawing to win an iPod Touch. You must be present to win and
the drawing is at 7 p.m.

                The final iMesa village meeting is on Wednesday, Nov.
16 in the Citrus Village at the Commemorative Air Force Aviation
Museum, 2017 N. Greenfield Road. Ideas in that village include
building a splash pad at Candlelight Park, expanding the regional pool
program and providing more programs for kids.

                After the village meeting process is complete, the
iMesa Citizen Steering Committee will compile the ideas, comments and
votes and present a package of projects to the Mesa City Council in
2012.

Donna DiFrancesco

Conservation Specialist

Environmental & Sustainability

480.644.3334 (tel):  480.644.4774 (fax)

PO Box 1466

Mesa, AZ 85211-1466

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____________________________________________________

Building a Sustainable Community  | www.mesaaz.gov/sustainability

Managing water and energy for efficiency, savings, and the
environment.

-- Catherine, The Herb Lady

One Pot Meal - Potatoes, Beans, Pasta & Meat Stew

Dear Folks,

Back in August I posted a recipe for a 'made over' or left over soup/stew using pre-cooked chicken.  I was in the mood for comfort food yesterday, so I re-did the recipe slightly to cook everything in one pot - takes about 45-60 minutes total time.  Really satisfying and re-heats great.

For the first version - here is the link from the old post.

CATHERINE'S POTATO, PASTA, BEAN & SAUSAGE (or CHICKEN) SOUP

1 can of white or cannelli beans (14 oz. or so)
2 sweet Italian sausages (or 1-3 boneless/skinless chicken breasts)
1 large russet potato (or several new potatoes - about 2 cups when diced)
1/4 cup of tiny pasta (stellini or stars or couscous)
3+ cups of chicken broth
1 tablespoon of olive oil
2 heaping tablespoons of corn starch
1/4 to 1/2 teaspoon of salt (to taste)
1/4 to 1/2 teaspoon of any herb combination you like - I used dried rosemary, garlic and black pepper

Optional:  Other veggies can be added at the same time as the potato, be sure to increase the liquid to cover all while cooking -- carrots, celery, parsnips, sweet potato

Optional:  slice leek, scallion or onion (I used one thick sliced leek yesterday)

In a 3-4 quart sauce pan, heat olive oil, at medium high.  If using onion, add and stir for one minute.  Add sausage or chicken, set the timer for 20 minutes.  Sear one minute on each side, stirring onions.  Add 1 cup of broth, turn down to medium, cover and cook until timer goes off, turning the meat every once in a while.

Open can of beans.  Do not drain

Scrub and dice potato - leave skin on.   Scurb and dice any other vegetables you may be using.

When timer goes off, remove meat and set aside to cool - when cooled dice and reserve.

Add bean liquid - reserving the beans and 2 cups of broth to pot, 1/4 teaspoon of salt and the herbs.  Bring to boil and add potatoes.  Cook for 7 minutes covered on medium.

Add pasta, cover and cook for 6 minutes more.

Make a slurry of some broth with the corn starch and set aside (I like to use a jar and shake vigorously - mixes it very well.)

When the pasta has cooked for 6 minutes, uncover, add beans and meat, taste for salt and adjust seasoning.  Add more broth to make sure everything is covered.  Cook on high for 1 minutes to warm the meat and beans.

While stirring pour in the slurry to thicken - cook for 1-3 minutes more on high.

Serve with crusty bread and a salad and you have a really satisfying meal.

One of the extra nice things about this kind of recipe is you can always add a bit more of 1 or everything and adjust herbs and salt proportionately to accommodate the unexpected guest :-)

Enjoy!


-- Catherine, The Herb Lady

Garlic Up! Onions Too!

Dear Folks,

The garlic I planted October 1st for harvesting next spring is already up - yippee!  I will give it another couple of weeks and count how many heads I can anticipate.  I planted over a 100 cloves of the "Purple Glazer" variety.

These "new" garlic are planted specifically to harvest as head garlic next spring.

I also planted some of my 'older' garlic to harvest over the next couple of weeks/months for green garlic.  Those I planted on October 3rd (along with a native onion I'itoli I got from Vilardi Gardens).

On October 6th I planted red onion sets, very close together so I can harvest over the coming months for scallions - pulling every 3rd or 2nd one - and winding up with storage onions next late spring/early summer.  "Storing" your green garlic and scallions in the ground until you need them is a REALLY good thing!  The second picture shows the onions on the left and the green garlic and I'itoli onion on the right.  (I left my 'measuring' pipe in place over the onions to discourage the birds.  They don't like onions or garlic but will dig up new plantings sometimes to see what I put in :-)  You will also see some volunteer nasturtiums in that picture.  I'm leaving some in and pulling some that may interfer with the intended plantings.

I began to have a problem with the flea beetles attacking my radish/cabbage seedlings, but the garlic coming up has appeared to discourage them.

This bed is the one I recently reclaimed from garlic chive over-growth and so I will also be weeding out baby garlic chives for a looonnnnggg time, but I have plenty growing elsewhere.

Garlic is really one of the easiest (and tastiest) foods to grow.  If you grow for head garlic, plant in sunny location before November 1st, in well draining soil,  water properly, keep weeded and just watch it grow.  Very few pests trouble garlic (except for the occasional bird wondering what you planted there).  If growing green garlic, the same principles apply.  When you pull a green 'scallion' garlic, just replace with another clove and continue harvest/re-plant through May.

LECTURES COMING UP.

Be sure to check the calendar at the bottom of the blog for information on scheduled lectures.  October 19th, 25th, 26th, and November 2nd.  These might be the only ones until after the holidays, so if you need some help with the how-2s on successful gardening or friends / family have been saying they want to garden, check out the details.  Each venue has its own registration contact info.

Have a great day in the garden!

-- Catherine, The Herb Lady

Quick Pickle - More.

Dear Folks,

I posted a recipe for making quick pickles (refrigerator - not shelf-stable) last week.  Over the weekend, I pickled some nice green beans and some leek I had left-over.

I picked up the beans Friday from One Windmill Farm at the Mesa Farmers Market.  (This market has been going on for about 15 years, year-round every Friday.  Great vendors!!!

Last week's post on quick pickles

After I prepared the green beans, I had some left over brine so I tossed in some radishes I had picked that morning, and some sliced up celery.  Let them cool and had them later for a little snack.

That is the beauty of this kind of pickling/brining.  You can enjoy them that day or over the next couple of weeks.  Consider whatever veggie you might have on hand.  You can pickle fruits too and add some sugar to the boiling liquid along with spices.

Have fun experimenting with your garden harvest.  And don't forget to check out your local farmers market for fall goodies.  All the root crops are starting to come in and all can make a nice batch of quick pickles.

And you do not have to make gallons or quarts at a time!

-- Catherine, The Herb Lady

Quick Pickles

Dear Folks,

Preserving food -- always sounds like a lot of work to package up a whole bunch of food for long-term storage.  The challenge for small households or types of food that are not frequently eaten is most food preservation recipes are written for down-on-the-farm harvest time canning.

So I thought I would share a quick pickle recipe for a small batch of cucumbers and whatever herbs appeal to you.  The really good thing about this is, it will last for 2-3 weeks (refrigerated), you can make it whenever you have the ingredients on hand, and they stay really crisp.  If you watch the food shows on TV you may have seen the super star chefs making pickles.  They will do a batch for that evening's dinner offerings.  Same principle.

QUICK PICKLE (see below for sweet or bread & butter option)
(will make one pint of pickles)

1 cup of water
1 cup of white vinegar (Or you can get creative and use red or herb vinegar)
1 teaspoon of salt
herbs and spices of your choice
1 large or 2 small cucumbers***

***Cut into spears 4 inches long, or you can use as many small whole cucumbers as will fit tightly standing up in the jar.

Make sure you mason jar is perfectly clean.

Place the herbs in the bottom of the jar -- I used several sprigs of dill I sun-dried this past spring, and a small hand full of dried garlic chives I also sun-dried this summer.

Arrange the cucumbers in the jar, fitting tight in the jar (this keeps them from floating so they all stay in the liquid).

Bring the water, vinegar, and salt to a full rolling boil.  Pour over the cucumbers, make sure the liquid fully coves the cukes.

Cap the jar tightly and let sit on the counter until completely cooled down.  Refrigerate for at least 4 hours or overnight. Ready to use!!

Options:  Try other veggies, but remember they need to be packed vertically for the best taste and preservation.  Green beans, zucchini, peppers, any vegetable you love pickled.

SWEET OR BREAD & BUTTER PICKLE OPTION
add 1 teaspoon of sugar to the boiling liquid
Herbs/Spices: instead of dill and garlic, place a slice of onion at the bottom of the jar first with 1/2 teaspoon of mustard seeds, 1/2 teaspoon of caraway or celery seeds and a pinch of tumeric - pack the cucumbers in as above, add boiling liquid cap, cool and refrigerate.

RECYCLING PICKLE JUICE

What to do with pickle juice?   Several options:

Drink it on a hot day (like an electrolyte sports drink)
Add it to the compost pile**
Pour on the soil around trees, tomatoes or blueberry (or other acid soil loving plants)**
Use in recipes calling for vinegar - like BBQ marinades

** Don't over-do the use in compost or soil due to the high salt content.  The occasional (a couple of times a year) addition won't add that much salt.


Hope this gives you lots of ideas
.
-- Catherine, The Herb Lady

Sustainability - What Does That Mean To Average Home-Gardener

Dear Folks,

Sustainability is one of the top buzz words now, but what does that mean to the average home gardener.

A way to look at it would be as a simple, seasonal garden plan.  Let's say you want to garden in a container or a raised bed.  I get a lot of questions on container gardening so if I take you through a simple large-pot edible garden, all of the same principles will apply to an in-ground garden.  By-the-way the main reason I favor in-ground is the properly prepared soil gives running shoes to the roots, then can go as deep and healthy as they need.  Plus it is easier for the worms to do their tilling and amending activity in the ground.

So it is October and you get a large (at least 20 inches in diameter) pot.  You put drainage in the bottom.  You can use rocks or several inches of packing peanuts, then put wet paper toweling over them.  That keeps the soil mix from sifting through.

Make a mix of compost and "fluff" - I have recently begun using parboiled rice hulls, Suzanne Vilardi introduced me to and I love it.  It is natural, biodegradable and a good alternative to vermiculite which I have used for years.  I personally got away from perlite years ago because it separates from the soil and no longer works as the anti-compaction component it is supposed to be.  I generally use about 70% compost or superior soil and 30% of the 'fluff.'  Make sure your compost is perfectly rotted.  Hot compost will kill your first plantings.  Fill the pot to within 3 inches of the top and water it.  If it settles a lot add more mix until it reaches that level.

Think about the location for the pot - DO NOT plan on shading it - the whole point of a seasonal garden is to plant at the proper time for the season and sun is the friend not the enemy to edibles.  If you have a full sun location, positioning the plants and seeds won't be a problem.  If you have a location in a typical residential area, then you will need to consider that the tallest plants need to be on the North Side of the pot, to ensure all of the lowest growing plants get their share of the sun.

VERY IMPORTANT -- with any seasonal container garden it is necessary to make sure you plant at least 6 inches in from the sides.  This allows for the soil to act as an insulator to the roots for both cold and heat.

WATERING:  USE A moisture meter to know when to water.  Insert near the center of the pot, and water when 2-3 on the dry side.  Watering sequence will change as we get cooler and then warmer.  Skip next watering is you receive half an inch of rain or more, IF THE next watering cycle is within 3 days of the rain.

2 Pot Options:

1) perennial and Other herbs

2) veggies and other edibles


Perennial and Other Herbs

October - plant a rosemary and thyme plants, centered in the pot about 6 inches away from each other.  Seed in on four sides side 1) dill, Side 2) cilantro, Side 3) any type of pansy or violet, Side 4) 4 cloves of garlic spaced 3 inches a part (growing as green garlic)


--Green garlic harvested like scallions can be successively planted either by starting a new row 3 inches to the side of the first one OR by replacing each clove as you harvest. Usually the first ones are ready in about 6-8 weeks when the top growth is 8-10 inches tall.  You can continue successive planting of the garlic through early May.

December - seed in chamomile 'under' the canopy of the pansies.  The chamomile likes the cool weather and will be ready to harvest by the end of January, give or take.

February - see in basil under the canopy of the pansies and chamomile.   The basil will germinate as the soil is warmed by the spring sun (and IF WE do not have any killing frosts).

March - seed in chives and epazote under the cilantro.  The cilantro will begin to go to seed in March when the temps are in the consistent 80-90s.  Harvest the flowers for use in salads and soups, but allow some to go to seed and harvest, store and re-sow next fall.  Same with the dill, use flowers in salads but allow some to go to seed.  Use some seed for cooking and save some for harvest next fall.


--sow in Portulaca seed in and around the canopy of the rosemary and thyme.  This hot weather loving plant will eventually create a soil canopy keeping the surface cool during the summer.  It dies back in the cooling weather of the fall.

When the dill and cilantro plants are spent, cut at soil level (rather than pulling them and disturbing the rosemary and thyme roots. Toss on the compost pile.

April - pansies or violets may being starting into producing seed.  Harvest dried seed for re-sowing next fall.  When plants die back, crush and distribute powdered plant residue on the pot soil surface.

HARVESTING:  Harvest your herbs as needed, but do not harvest more than 1/3 of the plant at a time, to keep it growing.

Veggies and Other Edibles

October -- Transplant 1-2 bush or pole bean plants or sugar peas - create trellis for them to grow up and position the plants and trellis on the north side of the pot.  See other pot option for some additional sowing -- sow flowers in and around the beans or peas.  Sow calendula for additional petals for salads.  Transplant 2 lettuces, 2 arugula and 2 kale plants east to west in along the center line of the pot.  On the south side of the pot sow east to west:  short half row of short-season carrots and a short half row of radishes. 

--radishes are ready to harvest usually every 30 days, replant seed in hole.  If thinning seedlings, save for salads or rinse and store for making stock later.  Replant carrots as harvested.

--Greens are treated as cut and come again crops.  Harvest 1/3 when 6-8 inches tall and you should get 3-6 cuttings over the fall/winter.

-- green garlic can be planted along the inside 6 inches of the south side of the container and harvested and successive planted through May.

December -- plant strawberries if you have room, near the center of the pot.  Sow nasturtium seeds (nick each seed and soak overnight before planting - can be allowed to go up trellis or sprawl over sides of the pot.

--if you want to change our your root crops sow parsnips and turnips now.  Add 3 swiss chard seeds to one hole in the greens area (large growing leaves).  Re-seed any of the greens which may be spent.

January - sow seeds of tomatoes under canopy of flowers near center of pot (will germinate in warming soil IF WE do not have a hard frost) - when the seeds germinate, keep the seedlings covered with a plastic water bottle with the bottom cut off (cloche) and use the cap to expel excess heat and moisture during the day.  Use the cloche until all danger of frost is over.  IF the seeds do not germinate for whatever weather or other conditions, transplant 2 plants near the center of the pot when available and use cloche until frost danger is over.  Choose determinate varieties - you will not stake or cage these plants but let them sprawl.

February-April -- sow chive seeds along the south east side of the pot - in 6 inches.  Sow soybeans (through May) - they come mature for green edamame all at once on each bush, sow successively for continued crop.  You can change out or add as you have room for a few beets in the root-crop area.  Transplant 1-2 eggplant. tomatillo and/or pepper plants.  Transplant a basil plant among the tomatoes, eggplant or peppers  DO NOT plant both hot and sweet peppers in the same pot.  Sow in Portulaca seed in and around the center area of the pot.  This heat loving edible flower will sprawl and canopy the soil surface during the summer.

May -- transplant or sow 1-2 okra in at the north area where the beans / peas are/were.

August - under the canopy edge of the tomatoes, basil, etc. you can sow greens and cilantro seeds - OR you can allow the rest of the summer garden to finish production and re-do the pot in October with the same sequence as above.

Harvest dried seed from your edibles for re-sowing in their next season.

--harvest beans and peas as they reach an edible size. Allow some pods to dry for seed harvest for replanting next fall.  Replant sugar peas if they are spent in January.

--to fix the nitrogen in the soil from the beans and peas, allow the plants to die off before cutting at the soil level, toss in compost pile.

. . .

More On Sustainability

If you are not familiar with Joel Salatin, you should get to know him and his thoughts and experience as a 'grass farmer' who gets every bit of edible produce, meat and eggs from one of the healthiest farms anywhere and all without the use of un-natural 'stuff.'

Joel has a new book out - I have not read it yet, but I will.  There are a variety of videos on youtube with Joel discussing his passion for healthy and sustainable food.

Folks, This Ain't Normal!

Video on Joel and his book

Some of Joel's practices revolve around the concept of rotational animals and crops.  He will let the cows out into the pasture for a short browse. Then he brings out the chicken tractors where his flocks browse the pasture, eating bugs in the cow patties and spreading the manure around to properly continue the growth feed cycle.

He has his critics, but mostly from the factory-farm crowd and the over-the-top government regulators (whom many believe are controlled by the FFCs), who want to tell you what food you 'can't' produce or purchase.  His point in the new book (he has authored several) is that at no time in history has our food buying and eating habits been so disconnected from 'real'

If I were to personally make an analogy to what he is trying to get across - it would be the sci-fi explored concept of getting everything you need from a pill -- either "Soylent Green" style or just the idea that some people and a whole lot of food processors are trying to make food so modernly convenient that they want it all to come so amalgamated and condensed that no one could even tell where, or what, it came from.  That IS Scary, because we seem to be on the course, as more and more 'fresh' food is being customized to the specifications of not only large processors but also large chain stores, the only thing resembling real is that at one time the food might have been in the ground -- maybe.

I spoke to a soil analysis several years ago about a huge chain I won't name required a grower I won't name to create a specific fruit crop.  The guidelines by the chain to the grower were so specific that the grower refused additional soil analysis which would have made the soil healthier and create a better fruit because it was not required by the chain.

If chains can dictate not only what they want, but how healthy they do or do not want their purchases for the consumer to be, we are in deep do-do as my Deane puts it.

Other foods like "economy" cheese which is little more than food-grade plastic, touted as a source of calcium, because the mineral was added, but there is no protein content, are an outrageous fraud!

What it takes to get the attention of corporation non-health-type mandates is for the consumer to 1) be educated and 2) be vocal on what you want.  They eventually hear it, as the offerings of natural and organic options become more available.

But the consumer also has to be specific. If we do not accept false attempts to get consumers buying what is touted as natural (but is not when you read the label with chemical euphemisms for real ingredients)   The term "natural flavors" is coming more and more into question as what the flavor is actually made from may not be THE flavor it is touted as.

Whether you grow some of your own food (I hope you do) or you want to buy the best for you and your family, you NEED to educate yourself on what you are purchasing.

Do you want real food, or do you want a chemistry-produced euphemism of food?

Be nice to yourselves,


-- Catherine, The Herb Lady

HELLO!! "The" Reason To Grow Or Choose Locally Grown Food.

Dear Folks,

Maybe it is the confluence of events, but in the last several weeks there have been more alerts and recalls of food that seem to be waving the flag to put attention back on where your food comes from.

Let's just put the subject in practical terms -- the more a piece of furniture, a computer, or a piece of fresh food is handled the more likely it is to be damaged.  This is not rocket science per se, folks, but it is a matter of physics  -- the affects of matter moving through time.

So in case you need ONE more reason to put more of your money and energy into buying locally grown produce and other food, or growing some of it yourself, read the article below.

Long Road From Farm To Fork Worsens Food Outbreaks. 

The Reason To Choose Locally Grown

Desert Gardening and Edibles

So many folks still think you can not grow the veggies, fruits, and herbs in the desert.  In an article in the Sunday paper, Gary Nabhan of Native Seed search makes the point that people lived here for hundreds of years and they ate "something".  Go here for the article.

Mr. Nabhan's point is that the desert can and did produce sustainable food for people.

As we look at our climate, with similarities to Provence and Tuscany, what we have is the ability to garden pretty much year round if certain seasonal facts are kept in mind.

--Drainage in the soil is absolutely mandatory to be successful.  You can garden in a container but the same principle applies.  The soil must be 'fluffy' and well draining and there has to be enough space allowed for the root system to expand.

--Edibles need sun - a minimum of 6-10 hours - year round.  In a residential setting you need to map your garden before hand so you know where the sun comes from and what time of year the area(s) get sun.  If you have places with the appropriate amount of sun year-round then you are ready to plant.

--Plant at the right time of the year for the variety.  If you pay attention to THAT element and the other 2 you will not need to shade most plants in the summer.  Planted at the right time, they adapt.  This might be the single most important point for those moving here from the mid-west or north east.  Learning the different planting times.

--Water properly.  Lawn style watering simply does not work for edibles, they need deep watering, a drying out period between the watering to encourage deep roots and you need to learn what "deep" means.  It means watering sufficiently that you can stick a kababo skewer straight down in the soil after watering with out impediment.

--Variety of Plants.  In many cases you can grow anything you grew in other places in the US.  Choosing Native seeds is an excellent start.  Click here for Native Seed Search an outstanding organization dedicated to the preservation of heirloom and historic foods of the southwest and Mexico.

--- Find Heirloom or naturally hybridized options to garden with.  When searching for a supplier look for the "Safe Seed Pledge" (SSP) somewhere on the sites.  These seed and plants nurserys pledge to not knowingly grow, distribute or sell GMO or GEO plants.  Do some research.  Not all hybrids are GMO - some like the colored cauliflowers (which have higher antioxidant qualities) like "Cheddar" (a deep orange variety) was developed in Canada and is sold by some SSP suppliers.  Some suppliers will only carry heirlooms.  Find your own comfort level on varieties to purchase, just make sure they are wholesome.







More Thoughts On Self-Reliance:

Current events are scary.  I don't like the tenor of what seems to be happening - everyone is angry at someone and since we are all consumers in one way or another, the anger is making its way into the selling and buying of everything.

Can you sew, tune your car engine, fix a flat tire, start a fire, bandage a wound, fix electric wiring, clean a clogged drain, put a roof on your home?  Do you think about taking more direct control over all the necessities and handling of emergencies in your life?

If you have a job how can you decrease your expenses and put something aside?  If you do not have a job, what CAN you do, what skills do you have or can learn quickly, to earn money, legally and ethically?  We are in more than interesting times.  People who have been unemployed for a long time, finally have to look at re-training and giving up on the idea that they are only skilled to do one thing.  It hurts to lose the job, which for most people is also part of their identity, and look for another way to earn a living.  While you have a job is a good time to re-evaluate your skill set and consider self-reliance on some things.  Just because I can some of our food does not mean I do not buy food at the grocer, but it does mean that I have a skill set that gives me flexibility.




Some other thoughts on growing some or most of your own food as a way to have more control over your choices.

When making choices in the reality of our world NOW, it does not matter what your politics are.  The reality is laws which target immigration issues are and will have unintended consequences and those consequences will matter, a lot, to all of us pretty soon.  Some analysts are warning of civil unrest - here in the US - and protests seem to be on the rise.  Pretty soon, according to some of the most dire warnings, you won't be able to hire someone to do anything from cutting your landscaping to purchasing dinner at a grocer for the evening meal.

From farmers who worry about finding "anyone" to help harvest, to service companies like restaurants, landscapers and just about every other industry which has a historic use of low-wage earners, one of two things are going to happen:  Jobs "opened up" by tossing out illegal immigrants are going to have to be filled, possibly forcing some businesses to pay higher wages - presuming they are able to stay in business, OR those jobs are going to other parts of the world or they will go away completely (possibly replaced by some kind of technology which "perforce" the business to create).  In most cases the cost to the consumer is going up in either case.  If food from California is considered expensive, consider what food from other countries - as the main source of your food purchases will be.

Referring back to the beginning of this post - what are the consequences of your purchases of food, sourced far away, to wholesomeness and health of your family.

For your own sake buy local or grow local!  (It will also benefit your community and probably your neighbors too.)

Be safe and be nice to yourselves and others,

-- Catherine, The Herb Lady

Planting Now In The Desert - Fall 2011

Dear Folks,

Yesterday I seeded in more beets, carrots, turnips and parsnips, plus radishes, "red" celery and some Kale.

I also harvested and grated my horseradish.  To grow horseradish successfully in the desert you need to plant it in the fall and harvest summer to fall.  The roots take several years to get to good size and this year I harvested the biggest roots I've gotten so far.  Pencil thin 2 years ago, thin carrot size last year and this year and inch or more in diameter on some.   I keep what I want to grate, save some with parts of their tops if possible and replant immediately.  I've been expanding the area out a little get more growing.  Deane can't take hot peppers, but he can enjoy horseradish.   You can find my prior year blogs on horseradish, by using the search box on the sidebar.

Horseradish and ginger and two root crops which can present some difficulty for desert gardeners.  One is a cold-climate lover and the other a true tropical.

I have ginger growing now also, and I found it loves a mostly summer shaded area, although it will tolerate some summer southern sun with dense planting around it.  The shaded area ginger is far happier.

Tomorrow I plant my garlic, an October 1st tradition.  Garlic is very easy to grow, but you need patience, as the mature head is not ready until April.  I am growing Purple Glazer this year, one I've grown before and really enjoyed, as do my market customers.

I have some 'left-overs" I kept in the crisper for replanting and because last year's crop, which was intended to be green-garlic, matured to too-tiny head garlic because of our rare winter freezes, I'm going to re-plant them for green garlic over the next couple of months.

I recently opened up an old bed, reclaimed from the many-years old garlic chives (I will be dealing with seed sprouting for a while I'm sure) to plant the root crops etc. I mention at the top for our use in the coming weeks and months.  You read one of my 'irregular' newsletters I posted yesterday about successive planting here.

For many years I have used the gardens as my laboratory to experiment with my trowel and error edible landscaping so I could find out how to grow the things I love to eat and use in the kitchen.  That T&E is how I can write and help you garden successfully in the desert garden.  We have the climate and the opportunity to grow much or most of the food we need year round, why not take advantage of it!

Unfortunately I have let mint and garlic chives take over several large areas so I am going to rein in the mint and take some space back for more seasonal edibles.  I have given myself quite the chore to get the mint under control.  I planting on restricting it using roof flashing - I will keep you posted on my T&E there and Deane's reactions (RIGHT!!!) to this effort.  He always helps, sometimes doing most of the digging for my projects, but he can't stop pointing out that I'm too successful and neither the garden nor me are trainable.  We will see :-)

The red celery mentioned above is new to me and I am excited about my new experiment to grow it here in the desert.  I chose this because of the licopene aspect and also that this particular variety can be harvested a stalk at a time, once it reaches a good size.  Keep your fingers crossed for me :-)

Have a great time in the garden,



-- Catherine, The Herb Lady

Lecture: Introduction To Edible Landscaping In The Desert! There Is An Edible For That!

Dear Folks,

I have two lectures scheduled in the East Valley.  If you already have the information you need to garden successfully with edibles in the desert, pass this on to friends and family.

-- Catherine, The Herb Lady

Introduction To Edible Landscaping In The Desert!  There Is An Edible
For That!


Form and Function:  Edible Landscaping is a blending of a garden which is both beautiful and functional.  Whether you like a free spirit garden or something more formal there is an edible plant for form,
fragrance, texture, and color -- and you get to eat it too. Catherine, The Herb Lady, a valley Edible Landscaping Expert will explain what is needed to achieve the garden of your dreams in this 2
hour lecture.  She will explain what snowsuits in July and Swimsuits in December means.  Why you do not need to shade plants in the summer, and what kind of watering works best and what to plant now and later.


Two Dates Available:  October 19th and November 2nd,  10 a.m. to Noon

Smiling Dog Learning Center
Gold Canyon

Fee:  $15
Register by contacting Dori Lewis:
480 -288-8749
dori@smilingdoglandscapes.com
. . .

Are you interested in growing your own stone fruit?  The peaches, apricots and apples we all love?  Do you know what a chill hour is? Chill hours vary all across the valley from as little a 200+ to 900 hours, and it makes a difference in your neighborhood as to what trees will merely bloom and what trees will actually set fruit. My booklet "What A Chill Hour? Help In Choosing Fruit Trees In The Desert Southwest" contains information and charted chill hour history for various cities in the valley.  Available as a download or print (I think the print version is pricey because of the shipping charge), if you have tried to grow and been unsuccessful or you want to start and begin with the right trees, this booklet will help.

http://www.lulu.com/product/file-download/whats-a-chill-hour-help-in-choosing-fruit-trees-in-the-desert-southwest/2519906?productTrackingContext=author_spotlight_37238_

Food As Medicine - But What IS IN That Food?

Dear Folks,

Some literal food for thought (or put another way keeping your body healthier but knowing what you are putting in it).

An article from Reader's Digest on the internet points out some of the legal ways food processors "mess" with our understanding of a word or phrase.

Read here.

It really should not be that you have to be a detective to understand what a package means by 'natural flavor' - if something is coconut flavored, shouldn't you be able to connect that description with the words coconut and flavor.  According the article maybe not.  Geesh

I don't know what the average family spends on processed/packaged food vs. fresh (and that includes grains used for cooking), but I'll bet the ratios are probably reversed of what they should be e.g., should be more fresh than processed.

I strongly encourage you to look past the idea that fresh has to be expensive.  It has to be intelligently decided on.  How many meals can you get out of "X"?  What is the size of a healthy meal?  Extending a meal does not have to mean adding tons of starch.  Learn more about complimentary proteins to make better choices pairing healthy foods with each other to maximize nutrition and flavor.


Hope some of these little tid-bits help guide you to better choices.

Have a great day,



-- Catherine, The Herb Lady

Slow Food Challenge - Meal Version 2

Dear Folks,

Here is the second and final meal I prepared for the Slow Food Healthy Meal Challenge.  As I noted in my first meal post yesterday, I approached this as a homemade option to a "happy meal" to make something appealing to both adults and children.

Additional Note about Melted Cheese Sandwich Meal Version 1. I forgot to note that a great savory option to the apples is to substitute grilled eggplant and peppers for the apple (or keep the apple in) but make sure you use the basil with both.

Toaster Oven Pizza
Spiced Apples

This is a quick fix pizza and the ingredients are limited only to your favorites and imagination.  If you prefer more doughy pizza’s see the notes below.  I’ve been experimenting with this kind of pizza for a while and finally decided on the 2 flour tortilla layer to make it sturdier.

2 10-inch High Fiber/Protein Flour Tortillas
1 large tomato or 2 medium
1 leek
Half large yellow sweet bell pepper
4 oz low moisture mozzarella cheese
3 sprigs fresh basil
1 sprig fresh oregano
1/4 tsp coarse salt
2 tsp olive oil
olive oil spray
1 apple
½ tsp sugar
1/4 tsp cinnamon

Most of the effort in this pizza is chopping the veggies, you can choose to leave them larger.  This sounds like a lot of work but you can saute, chop and toast the pizza in under 30 minutes total time.

Core and dice the tomato.  Rinse and dry the basil and slice into slivers.  Place the tomatoes in a colander over a bowl, sprinkle with 1/4 tsp of coarse salt and sprinkle the basil over. Set aside to drain.

Heat the olive oil in a pan and add the leeks, and about 3 tablespoons of water, saute on medium to low heat for 10 minutes.  Browning is okay, stir occasionally, don’t let burn.

Using an apple core and slice the apple into 8 segments and put in a microwave save bowl.  Mix the cinnamon and sugar together and sprinkle over the apple.  If you want them hot when served do this last, otherwise, cover with a paper towel and microwave for 2 minutes. Set aside.

Dice the bell pepper. Set aside.

Shred the cheese and separate into 4 piles. (You can always use more cheese.)

When the leeks are done cooking after 10 minutes you are ready to assemble the pizza.

Using a Pyrex pie plate, place one tortilla in it, sprinkle with 1/4 of the cheese and place the other tortilla on top.  Spray very lightly with the olive oil spray and spread the tortilla. Sprinkle with another 1/4 of the cheese.  Next, stir the tomatoes with basil and spread on the pizza, top with another 1/4 of the cheese.  Spread the bell pepper and top with last bit of cheese.  You can always add more cheese.

Turn your toaster oven on the highest temperature and “toast” and place the rack at the highest point in the oven.  Put the pie dish in and turn the timer on for 10 minutes.  Watch, that there is no ‘burning’ of the top cheese.   10 minutes is usually sufficient to melt all the cheese, maybe brown slightly and heat all the veggies completely through.

Cut while hot into quarters or eighths.  This is a very high protein/fiber pizza.  I’m going to show 1/4 slices as a meal.  A small child might find an eighth a filling snack/lunch with a glass of milk, an older child or adult will find a quarter slice satisfying with a glass of milk.

Serve with 4 slices of the apple and beverage of choice.

Nutrition and costs Stats
4 lunches for older child or adult
I am showing, again, only the totals for the meals. If you want the detail email me and I will be happy to send it to you.

Total Stats for 1/4 pizza, half of the apples and 1 glass of milk

Total Per Serving    Protein=20.58    Fiber=9.78    Calories=354    Cost per serving    $ 1.46
On hand sugar, cinnamon, fresh basil and oregano, olive oil, olive oil spray and salt.


#1 Choose a tortilla that is high in protein and fiber - I chose La Tortilla Factory- these usually have a combination of grain sources.   IF YOU prefer to have a doughy base, try a pita or focaccia bread halved as the base.  Dr. Humus and Classico Italiano have the pita or focaccia.
#2 Meaty or any heirloom if you can find them (I purchased the leek, tomato and pepper from One Windmill Farms)
#3 The colored vegetables add not only color to the pizza for visual appeal, they also add more antioxidants.
#4 Fresh mozzarella is wonderful, but low moisture is more nutrient dense.
#5 Milk fat level is a matter of preference and need -low fat is just as nutritious.

NOTES: The wonderful thing about this kind of pizza is you can use any toppings you desire.  Deane loved this version, but wondered if a bit of pineapple added would have made it even more delicious.  You can certainly choose to add meats of your choice, like cooked sausage, hamburger, or healthy choices of cured meats like salami or pepperoni.   By alternating the cheese with the layers of vegetables I used less cheese but still got a nice gooey cheese mix in with the layers.  I served the tomato water from the drained tomatoes because it still has a lot of good things in it and is refreshing.  I have not tried cooking this pizza in a frying pan on the stove top, but I’m going to give that a try.  The toaster oven is just so handy and does not heat up the kitchen in the summer, like the main oven.  The down side is that bottom tortilla does not harden up, which is why I’m going to try the next pizza in a covered frying pan.  I chose a pyrex to keep all the ingredients ON the pizza.

In keeping with the “happy meal” concept, I am showing another of Susan Decker’s cute toys.  Available from Susan beginning the end of September or beginning of October at the Mesa Farmers Market. Susan's site is here.  Either of these toys are priced at $1.50 only at the Market.

I hope you enjoy and are able to try these recipes either as I have presented them or make them uniquely your own.

Have a great weekend,

-- Catherine, The Herb Lady

Slow Food Challenge - Meal Version 1

Dear Folks,

Here is the first of 2 meal versions for Slow Foods Healthy Meal Challenge.  I decided to make "happy meal" versions which I think will be appealing to either adults or children.  I tried for nutrient dense options with a lot of flavor.  Due to time constraints I purchased items from traditional grocers, but you will be able to find many, many of the ingredients or all of them from your local farmers markets.  I chose high quality ingredients, organic when I could so the prices will be in the ball-park when shopping with your local farmers.  I have provided only the totals for the nutrient value and cost.  I would be happy to email the detail to anyone who wants it.  I kept the cost of each meal well under $5 and added a toy option for the children's options.

MELTED CHEESE, APPLE, and BASIl Sandwich 

Yogurt onion dill dippers
Apple Cider

Makes 2 Children’s Lunches (half sandwich) or 1 Adult

2 Multi-Whole Grain Bread slices
2 ounces whole milk, white American cheese slices
8 fresh basil leaves
half of gala apple sliced thin
half cup of yogurt
1 tsp of dried onion
1 tsp of dried dill
pinch of salt
1 carrot cut in sticks
1 celery stalk cut in sticks
Apple Cider

1. Toast bread       
2. Mix yogurt, salt, onion and dill, set aside
3. Layer one slice of bread with cheese, basil, apple and repeat to create 4 layers ending with cheese.  Top with other slice of bread and microwave for 30 seconds to melt cheese.
4. Spoon yogurt dip into glasses and divide the carrot and celery between them.
5. Serve with 8 ounce glass of apple cider (Or substitute with milk)

2 Children’s Meal Stats
Total    Per Child    Protein=11.93g     Fiber=4.25g    Calories=388    Cost            $ 1.73

1 Adult Meal Stats
Total Adult        Protein=21.10g Fiber= 8.2 g    Calories=622        Cost            $ 2.68

On hand:   dried onion and dill, celery, carrots, salt and fresh basil

ADD a toy!  Susan Decker came up with a toy for each of the two meals I’m creating for this challenge.  Susan will have this toy beginning the end of September or beginning of October at the Mesa Farmers Market (Fridays) for $1.50 plus tax.  Susan is only able to offer the toy at that market and not through the mail because the cost would be prohibitive.  She is the most incredibly gifter I have ever met.  Susan's site is here.

NOTES:   Options include choosing a different fruit, bread or cheese.  I used whole milk White American Cheese - low fat versions (I bought Boars Head) will reduce calories by about 40.  The flavor of La Brea multi-grain whole wheat is excellent for people including children who may not like the flavor of whole wheat.  The addition of honey offsets the slight bitterness of the whole wheat and there are a lot of grains in this ‘multi’.  I chose yogurt for the dip to boost the nutrient value over ranch or sour cream.  You can choose to double the cheese and reduce the amount of apple.  Use pear or other fruits in place of apple.  The basil goes well with all fruits, but can be left off if the children are not used to its flavor.



I hope you enjoy this idea for a homemade option to fast food and slow down for a family meal that is enjoyable, tasty and wholesome.

-- Catherine, The Herb Lady

There's Rosemary For Remembrance..Pray, Love, Remember --- 9/11

Dear Folks,

Most people are familiar with Ophelia's sad statement.  I have thought it was particularly appropriate following 9/11 and I still do.

I think if I had hoped for anything more 10 years later that there would a universally greater tolerance and understanding between cultures.  Is there?  To be sure there is so much kindness shown every day in many, many small ways, but if you listen to political and social commentary I wonder if the people we listen to, learned anything except 'lock the gates'.


Just my musings on a day of sad memorials honoring the fallen and the heroic along with the American spirit.

The link to my post from 2009 is still valid and still informational.


http://edibleherbsandflowers.blogspot.com/2009/09/911-8-years-later-remembering-what-hate.html

A few notes from that post:

FIRST RESPONDERS
I come from a family of many firefighters and Deane is a retired EMT, so they have always held a special place in my heart, even more so after 9/11 -- and what the rescue workers and police had to do.
Find the fire station and police station in your neighborhood and mail or drop off a thank you card. They put their boots on every morning never knowing what the day will bring, that is a hero in my book.

If you are in the area of the gas station owned by the family of Balbir Singh Sodhi, consider placing flowers on the memorial. That is part of my neighborhood.  Mr. Sodhi was known in the neighborhood for his kindness and generosity. A memorial page was dedicated to him on Sikh cultural site, click here to see the page - it has not been updated for a while but gives the story of the murder and the community support.


Plant rosemary for remembrance -- at the foot of your flagpole or anywhere it works for you.

And, finally, never forget our soldiers.  Send a card free through Xerox's special site http://www.letssaythanks.com/Home1280.html

Be kind to yourselves by being kind to others,


-- Catherine, The Herb Lady

Hesterman: The Cost Of Unfair Food.

Dear Folks,

A question to ponder -- What is the real cost of food choices?

http://www.suntimes.com/lifestyles/food/7277419-423/food-detective-the-cost-of-fair-and-unfair-food.html

The above is an article about the questions raised by Oran Hesterman the author of Fair Food: Growing a Healthy, Sustainable Food System for All.

I have not read the book, however the question gave me an opportunity to think about the long-term as well as short-term collateral issues of food choices.

In this article, Hesterman, briefly, discusses the potential future problems with what he terms "unfair" food choices eventually causing more environmental damage in addition to the growing (no pun intended) obesity problem in America.

Why should you care what someone else chooses to eat?  Because eventually you may be paying the cost to either treat the issues down the road through reduced viable crop land and health care costs rising even higher because of diseases related to obesity.

Before anyone gets worked up about targeting the people struggling with weight, the point I'm making is about YOUR choices, not someone else.

The more people who choose locally and naturally grown food, the less factory farming which contributes to 'dead zones' in the gulf from fertilizer and pesticide runoff,.and the less Oil we need.

How does oil fit in here?  Have you seen the oil industries commercials touting all the jobs etc. the industry provides.  There is a little side note, with visual, highlighting the use of oil in fertilizers and pesticides.

Besides 'un-natural' fertilizers and pesticides, did you know oil is used to make alcohols which are then processed to create food items such as distilled vinegar and food flavors and colorings?  A "natural" product, oil, in my opinion, has absolutely no place in our food system. What do you think?

Choices that people make about lifestyles including food, can have long-term consequences that impact the rest of society as well as themselves in the 'fall-out' from those choices.

I had an interesting conversation with a young friend several months ago.  I was remarking on the inevitable hearing problems young people will have listening to their music with earphones and in cars with the volume turned up so loud.  What my young friends said, just dropped my jaw -- "they are not really worried about their hearing - they just figure by the time it becomes an issue, medicine will have found a treatment or remedy."

And who would pay for that is the question that rolled around in my mind for weeks after.  We can kid ourselves that a premium for insurance pays for our rights under the policy, but the benefits and costs are directly tied to what the insurance company finds is a common and customary need and cost.

In an un-fair scenario any individual who has a condition or disease directly associated with poor choices on their part would have to pay for the real value of the cost of treatment.  There is no way to cover, fund or single out such an option and no way to fairly apply it.

There are currently calls to 'sin-taxes' on things like sodas and junk foods.. Whether those ever become reality the point is there are some who think that is a great idea and others who feel it a private choice of food and not someone else's business and then "that" point gets embroiled in down-the-road health costs, and on, and on, and on.

So I choose to make better food choices because in the long run I believe it will benefit me and my family and society as a whole, as an extension of a single individuals choices, multiplied by the estimated millions of people choosing to spend some of their food budget on organic or naturally (really naturally) grown foods.

Statistics for 2010 on organic food purchases:  "...organic fruits and vegetables, now representing over 11 percent of all U.S. fruit and vegetable sales."  Source: Organic Trade Association’s 2011 Organic Industry Survey 


Think about food choices as a "Now" kind of choice and a "later" consequences choice.

By the way, no one is perfect and no one should point fingers at someone because they want the occasional 'guilty pleasure' - think of it as making better choices most of the time or at least aiming in that direction.

Some of the people my family has lost, could perhaps have had longer and healthier lives if they had made better choices.  Something to ponder.

Be kind to yourselves,

-- Catherine, The Herb Lady

Slow Foods Healthy Meal Challenge!

Dear Folks,

Slow Foods USA is having a challenge event on September 17, 2011.  Can you make, share, host or write about a meal that is a homemade, nutritious and overall healthy option to fast-food offerings for $5 or less?

Click here to learn more about the challenge itself.

I have taken the pledge to make such a meal.  Here is what I'm going to do.  I decided to address the meal options as versions of "happy meals" (I am working with a crafter friend to come up with a locally made 'toy'- and hoping that works out).  These won't be for just children only, I expect adults to enjoy the meals I have in mind too.

If it were adults alone who need to make better food choices some of the "challenge" would not be so challenging.  But finding healthy options for children when you are competing with some of the top social/food addictions is a real challenge.

For those of you who are not familiar with Slow Foods - it is an organization devoted both to alternatives to both fast food, and the re-focus back to community and local.

"Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment."

On September 16th, I will publish my recipes and other related information to the challenge, and hope that you can do two things:  1)  try them yourselves, and 2) pass the information around to as many people as you can.

Get off the fast food track and onto the community slow food trail and enjoy a renewed sense of community and, oh by the way, better health :-)

-- Catherine, The Herb Lady

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

Dear Folks,

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

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

What Is A Market Town?

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

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

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

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

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

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

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

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

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

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

More on community gardens.

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

The feature on SPIN is here.

Learn more about SPIN here.

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

Made Over Recipes.

CATHERINE'S POTATO, PASTA, BEAN & CHICKEN SOUP

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

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

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

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

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

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

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

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

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

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

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

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


Hope you can expand your community!



-- Catherine, The Herb Lady

Check out my books at the publisher's site

Container Gardening - Another Idea

Dear Folks,

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

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

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

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

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

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



Insinde Urban Green

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

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

More later

Have a great day!


-- Catherine, The Herb Lady

Fall Garden Preparation and Sweet Potatoes - What's Not To Love!

Dear Folks,

Got back from our vacation and shaking the cobwebs out of my brain.  Got back to find my sweet potatoes doing great - more on that below.

First up:  Fall Planting and Preparation.

The desert gardener has learned the great secret non-desert dwellers do not know - we can grow almost any edible, despite our summer heat, and fall is the gateway season to begin, enhance, add to and learn about gardening successfully in the desert.

We have 330+ frost free days in the valley and that means we can grow almost year round.

We tend to think of Fall as our "spring" because so many of the perennials are planted October through February for maximum success and longevity.

GARDEN TIP:

If you plant at the right time of year for the variety you do not usually have to do things like chose shady spots or arrange for covers on the plants for either sun or frost protection.

Many beloved edibles like tomatoes and basil are really tender perennials here in the desert which means they can last several years.  As tender perennials they produce most and thrive in the hot sunny days of Spring through Fall and then decline somewhat in the winter.  If we do not get hard freezes (like we had this past winter) the plants will begin to generate new growth in the spring when the soil and air warm up.

Below is a list of plants / seeds I recommend for planting in September.  You will note that tomatoes and basil are NOT on the list.  You can get some production from them before first frost (typically about November 17th) but then they will stop production in the case of tomatoes and they will not smell or taste good in the case of basil.

Seasonal means BEST production and taste, so keep seasonal in mind when you are shopping for additions to your edible garden.

September Planting

Anise;  Beans;  Beets;  Bok Choy;  Broccoli;  Brussels Sprouts;  Cabbage;  Calendula (Calendula Officinalis);  Caraway;  Carrots;  Cauliflower;  Celery;  Chard ;  Chervil;  Cilantro;  Cornflower/bachelor Buttons (Centaurea Cyanus);  Cucumbers;  Dill;  Endive;  Fennel, Leaf;  Green Onions;  Greens;  Kale;  Kohlrabi;  Leeks;  Lettuce;  Marigold;  Mustard;  Nasturtium;  Ornamental Cabbage/Kale (Brassica Oleracea);  Parsley;  Peas;  Radishes;  Scented Geranium;  Snapdragon (Antirrhinum Majus);  Spinach;  Sweet William Aka Pinks (Dianthus Barbatus);  Turnips

All of the above plants are edible including the flowers.

If you have not done so, prepare you beds by fluffing with amendments to a depth of 12-18 inches.  Do not use fresh manure as you will not have success if you plant immediately - the fresh is too "hot" and will burn the plants.

Sweet Potatoes

I have been experimenting with growing sweet potatoes for several years now and recently got some heirloom varieties:  a purple and a deep orange (Barberman) - I planted them in large pots on July 10th and they will take up to 120 days to harvest (mostly determined by size and my patience to try them :-)

Harvest is one of the great advantages we have here growing sweet potatoes, because cold is the enemy of them.  The picture taken this morning shows 37 days worth of vine growth from nothing.  That is a sweet potato for you - they love to grow in the right conditions.

So why sweet potatoes?  I like sweet potatoes and have grown more fond of them over the last several years as I both experimented with different ways to cook them and learned more about how nutritious they are and that the entire plant is edible !!!

When I started experimenting with growing them I talked to Deane about cooking ideas and he did not think he would like them frequently as his memory of them was the overly sweet marshmallow sweet potato casserole.  So I began with roasting them, whipping them like regular potatoes and adding them to stir fries and making baked 'fries.'  He decided they were really good after all :-)

I have been talking to and reading about the edible leaves and we had our first taste test of the fresh leaves yesterday.  Just a taste so I could decide how I want to prepare them.  Evidence of domestication of sweet potatoes has been dated 1000 AD.  Many Asian cultures make ready use of the leaves and tender stems steaming them like spinach.

Our taste test yesterday was really good.  A hardy first taste finishing up with nutty.  I can't wait to try several ways including in a salad.

Nutritious, Delicious and Easy To Grow:

Growing:  The nice thing about both regular potatoes and sweet potatoes is they grow seasonally opposite of each other, so you can have a single large bed for growing them:  Regular potatoes planted November - January 1st and harvested in April/May and sweet potatoes planted May/July and harvested no later than November.  Both require fluffy and amended soil.  Here is the limitation and why I chose to put the sweets in pots.  They are almost invasive if they are happy and so far we usually have REALLY happy plants in the garden.  Since I am experimenting with 2 heirloom varieties I also want to keep them separated so I can track growth habits and needs.

The plants grow from 'slips' a kind of eye where you get miniature plants growing from the older tubers.  This is different from the regular potatoes which put out roots from the eyes.

Nursery growers who specialize in sweet potatoes harvest the slips and ship them anywhere from May through mid-summer depending on when their sweets grow their slips.  Some like the purple are more difficult to get to grow - one of the reasons I wanted to try them, they are rarer.

Cooking:

The sweet potato foliage is edible because it is NOT from the solano family (tomatoes, eggplant, peppers and potatoes).

As I try recipes for the leaves I will post them later on.  I mentioned several way to cook the tubers above.  Basically any thing you use a regular russet or new potato for, you can use a sweet potato as a substitute or addition.  As they are naturally sweet, they caramelize well in high heat like on the grill or in the oven.  A little cinnamon and chili powder are great spice options for roasted chunks or fries.

A link to check out:

Be sure to check out Lola's Kamote Salad Recipe :-)

http://nesfp.nutrition.tufts.edu/ethnic_crops/vegetable_details.php?veggieid=70

Nutrient Dense:

So about the nutrition.  Sweet potatoes could be called a super food.  The dark the flesh the more nutrient dense in terms of vitamins, minerals and antioxidants.  The purple have more than the orange variety.

Some Info:

1 cup of baked with skin on (values do not include skin - but I eat mine)
No Salt

Calories 180
Protein 4.2 grams
Fiber 6.6 grams

Some mineral references

Potassium 950 mg.
Calcium 76 mg

Some vitamin references

Vitamin C  39.2 mg
Beta Carotene  23 mg
Vitamin A IU   38436


Edible Sweet potato leaves: 1 cup steamed without salt has a mere 22 calories and 305 mg potassium and 586 IU of Vitamin A along with lesser amounts of protein, fiber and other vitamins and minerals.

Nutrition information is from:

http://www.nal.usda.gov/fnic/foodcomp/search/

One more informative site about sweet potatoes is the Extension Service in Hawaii where they grow a lot of sweet potatoes.

http://www.ctahr.hawaii.edu/oc/freepubs/pdf/CFS-SP-1A.pdf

That's all for now, folks.  Have a great day,

-- Catherine, The Herb Lady

Taking A Break - But Real Short :-)

Dear Folks,

I taking a brief vacation, but wanted to share a couple of meeting/lectures coming up on August 3rd and the 16th.

Check out the info on my google group newsletter site

http://groups.google.com/group/edible-landscaping-in-the-desert-gl-gs-ge/browse_thread/thread/8bcc2b4b66a79d55

Next post will be on fall gardening preparation.

Have a great day,

-- Catherine, The Herb Lady