My First Bean Burger/Sausage Recipe

Dear Folks,

Well I have been talking to myself and my guy for several years about finding / trying a recipe to add a bean burger to our regular menu.

I think I nailed it here - Deane says it is a keeper and don't change it, at least for this version.

I've read so many recipes over those years with many comments about "too crumbly", "too dry", "no flavor" etc. 

I NEED to add more beans to my meal planning for 3 reasons:

1) Deane has never met a bean he does not like,
2) I have not been crazy about beans in general, having grown up with overly sweet bean bakes, and
3) Beans are really healthy and need to be part of our regular diet.

So my challenge as always has been to find recipes using beans that I will want to eat.  I can rely on Deane eating any bean dish I make :-)

He would eat a pot of beans, unflavored with just salt and I would be like the kid in that old commercial trying to eat without tasting or swallowing.  You get the picture, I need beans to have flavors I like and generally not taste 'beany".

I have made winning recipes in the past.  And I love a good bean and cheese burrito or a really good bean dip made with cheese and salsa.

Probably my most favorite bean which I could eat all the time is edamame.  I added it to my bean chili recipe below.  The chili recipe came about because I wanted a traditional mid-Mexico version of chili which does NOT use tomatoes in any form, relying on the chili spices.

(I love tomatoes, tomato sauce etc. but I do not like that tomato sauce etc. is the go-to flavoring for people who do not experiment with the wonderful flavors of herbs and spices.)

My Black Bean Humus

Another Humus Recipe - Garbanzo Beans and Artichoke Hearts
 
Catherine's Potato, Pasta, Bean & Chicken Soup
 
My Bean Chili



But I really wanted to find a "bean burger" recipe which I could put together easily, did not crumble and had really good flavor for me, i.e., did not taste 'beany."

So to my recipe for burger/sausage.

I was thinking more sausage for this first attempt which means a light "meat" taste so I combined Cannellini Beans with poultry seasoning as the base.  Why?  Because this seasoning blend usually has some great herbs and spices in it, just perfect for pairing with mild beans.

Many of you may remember I developed my own line of salt-free herb/spice blends some years ago (not available now).  One of them was my Poultry Seasoning which contained Rosemary, Thyme, Greek Oregano, Marjoram, Rubbed Sage, Pepper & Ginger.

I went light with the garlic and onion just for a bit of extra flavor without overpowering the other flavors.

I have already started planning my next Bean Burger and I will go towards a robust burger flavor probably with black beans and rosemary as the base.  When I get around to trying it out I will post on the results.

My Bean Burger/Sausage Recipe

1  15 oz. can of Cannellini Beans, drained and rinsed well
1 1/2 teaspoons poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 egg, beaten
3 tablespoons of oat flour (old fashioned oats whirled in blender)
2 drops of liquid smoke
1/2 to 1 teaspoon salt or to taste
Oil for frying - I used avocado oil

Pre-heat pan on stove.

In a food processor pulse beans to course texture with some smooth.  You want some beans left broken up not all pureed.  Transfer to a bowl.

In a separate bowl mix oat flour and seasonings. Sprinkle over beans, add egg and mix well.

Add oil to hot pan wait for it to heat up.

With your hands form patties.  Keep them about even in size.  Drop in hot pan and press lightly to reduce height to about 1/2 inch thickness.

Cook for about 3-4 minutes then flip and cook for another 3/4 minutes or until done to your liking.  

Notes:  Deane loved them!  My first bite I was not too sure, then added a bit more salt and then we proceeded to eat two each!

Using the oat flour and egg made for an excellent bind.  I knew the beans would mash nicely but needed binding and choosing oats was because I want to add more oats to our meals when possible.  I have recipes for "savory oatmeal" as a side dish in place of rice or pasta (search the blog here for savory oatmeal and see all the ideas from breakfast, to lunch to dinner).

I also went with only dry ingredients except the egg to keep the burger from being too wet to cook properly.  While I love my fresh herbs from the garden, they would not work as well in this form.  Better to pile on after cooking.

Because I was thinking sausage, we tried a couple of taste additions -  how would this be with eggs in the morning?

A tiny bit of maple syrup (nope), he tried a bit of Molasses (nope).  We both settled on a dab of Grey Poupon mustard (me more than he on that).  AND I would not let him put ketchup on them :-)

We did eat these with some avocado slices and cherry tomatoes on the side, a nice compliment.

So, one option the next time is a slice of nice tomato on a plate topped with this "bean sausage" patty and topped with a fried egg.  I also want to try it as a sandwich spread with mustard and a pile of greens and herbs from the garden.

I hope you find this recipe interesting enough to try.

Have a best day in the garden and kitchen,




-- Catherine, The Herb Lady

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My Next Free Lecture - January 20th, Mark Your Calendars!

Dear Folks,

My next free lecture is coming up at Mesa Urban Garden, January 20th, at 1:30 p.m.

Come and bring your questions.

I will be talking about using or not using compost, mulch or rock (gravel) in your garden.  Got rock? Make Gabion!  The one benefit of soil sterilized by rock.  Patience Mulch.

I will also be answering your gardening questions and what to plant now.

SPECIAL EVENT addition to Lecture - a Book Swap!!

Have books on gardening or cooking you are finished with?  Bring them to swap for a new-to-you book(s).  All remaining books after the swap will be used in the MUG's "Little Library".  Bring ONLY books about gardening or cooking.

I am also bringing my seed bank for those looking for some seeds to get growing.  You do not need to bring seeds.


Mesa Urban Garden
Saturday, January 20, 2018
1:30 p.m.

212 E 1st Ave (Northeast Corner of Hibbert and 1st Avenue)
Mesa, AZ 85210
(602) 370-4459


https://www.facebook.com/events/161962874561033/

 
 -- Catherine, The Herb Lady

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Potatoes Out - Potatoes In - Tomatoes!

Dear Folks,

On my annual potato planting day (January 1st) I also harvested some Sweet Potatoes (Molokai).

They are now in our outdoor shed near the water heater to "cure."

>>MY CALENDAR << in the top sidebar contains all my recommended planting/sowing dates plus monthly maintenance tips and some recipes.

I could have been harvesting sweet potatoes since Halloween, but with other foods harvestable AND the tomato vine sharing the same bed as the Sweets, I just left them in their own natural storage locker, i.e., the ground :-)

I have 3 types of Sweet Potatoes I planted last summer but the Molokai are the ones I could reach as I still don't want to disturb the tomato - I mean why should I interrupt this regular harvest of nice cherry tomatoes, right?

I saved some organic Idaho Potatoes from Christmas dinner to cut and plant for harvesting late spring.  My method for potatoes has always been to:  loosen the soil, set the potato piece on the soil, maybe nestle a bit, then cover with leaf mulch and continue to add leaf mulch as the plants grow up.  This keeps the sun off the growing tubers AND makes it easier to harvest later.  In the picture you can see I've already covered half of this bed of potatoes with the leaf mulch.

For those of you new to growing Idaho-type potatoes in the valley, you won't get the huge thick-skined ones you purchase in the store.  Because of our summer heat, the potatoes won't go past the "new potato" stage and are delicious and productive in the right conditions.

I may actually have some potato plants coming up in the Sweet Potato/Tomato bed as I had teeny/tiny potatoes at the end of the harvest last spring and I just tossed them back in that bed.

I NEED to figure out a different arrangement this year though as the plants are so happy I can't control them properly.  We will see what I come up with :-)

I had suggested a while back that you'all try growing something new each year, and I said I want to try something new, also.  I have two purple tree collards rooting (hopefully) in pots right now and they are hanging in there.  Always hard to tell when rooting in pots with a new-to-the-garden plant because you don't want to start "tugging" too soon.  I am really hopeful on this unique type of green as I would love to have another green to add to my dinner table mix all year.

I leave you with a nice positive message for this new year.  And Don't Forget To Garden!

-- Catherine, The Herb Lady

You can find me on Facebook and easily send me your questions via the private message option.

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In the Garden Turmeric plus, and some Recipe ideas - Happy New Year!

Fresh Turmeric Root

Dear Folks,

Happy New Year!

May your new year be filled with abundance of garden rewards, peaceful days and loving ways.

A friend shared this wonderful picture made by a friend of hers on facebook and it so captured my hope for a positive way of viewing the new year, that I have to share it with you. 

So back to the Tuermeric.

On July 6, 2016 I planted a turmeric root I got from Whole Foods - it popped up August 5, 2016, and I have been letting it grow for the last year and a half, waiting for the leaves to start dying back.

The weather this fall and now early winter has been weird to say the least.  The lingering warm fall has left many of the plants confused.  Just in this last week - literally - everything that was still lush, green and looking like it was not winter - decided it WAS and so the turmeric died back, the fig tree finally shed most of its leaves, the asparagus finally turned umber (ready for cutting to the ground), the citrus ripened early and on and on . . .

The point about growing tropical roots like turmeric and its relative ginger (I've grown ginger for many years) is they can take several years to develop a root system big enough to harvest for use AND have some for replanting.

So yesterday I dug up the turmeric.  The collage shows the plant withered, the whole root mass, the fresh pieces I am keeping for use and the bed replanted and covered with leaf mulch.  I put the biggest of the original root back in and also popped about 4 or 5 other (forgot how many :-)  back in for a new crop.  The pieces I saved measure about 1 to 1 and a half inches.  Good for a start.  OH, and the darkish pieces on the left in the picture is actually part of the old root, so I tossed that back into bed as well.

I mentioned the weird warm fall.  I have been watching the last of my roselle seed pods waiting for them to finish drying and splitting.  Seriously they just kept looking nice and plump and shiny with no drying and then boom - just in the last week, they went from shiny to dry.  Now to harvest for my seed bank. 

Today I will be following my annual tradition of planting potatoes on New Year's day.  I will update on that in another post, as well as more garden happenings.

IN THE Kitchen.

These are more useful tips than using fresh from the garden.

My wonderful guy had some oral surgery, which created a challenge for him to eat anything really solid and for me to find ways of getting nutritious food into him.  Oh sure there are a lot of liquid and smoothie options but that is neither satisfying for him or really enough to keep his spirits up.

Soooo, I went back to a neat grind-your-own-meat tip I discovered and used a couple of years ago.

This idea was from many folks who would like to choose the quality of their ground meat, not just rely on the butcher's choices.  Essentially you can grind any meat into a good "ground consistency" using your freezer and a food processor.  Keep in mind your are looking for something that looks like ground meat but not pate.

My poor guy struggled through our Christmas Roast Beef dinner (we had a couple of family over too) with the roasted meat.

I decided the next day this would not do.  So using the same principle (explained below) I cut up some of the roasted beef into small chunks.

Grinding Your Own Meat

Get a tray or large dish.

Get your food processor out and whatever container you will store the meat in.

 

Cut the meat up into small cubes - 1/2 inch to 3/4 inch and place, separated, in a single layer, on the tray, put the food processor blade on the tray as well.  Put the tray in the freezer and start your timer. 

It should take between 10-20 minutes depending on the size of the chunks.  At 10 minutes feel a cube of meat.  It should feel firm but not frozen - no "give".

When firm enough, put the blade in the processor, work quickly using a spatula (so you don't warm up the mat) to move the meat to the processor and begin pulsing.  DO NOT over process or you will get pate instead of ground.

In the picture you will see the meat looks like tiny chopped pieces - this is because the meat was already cooked.  Your raw meat will look like, should look like, what you buy in the store.  P.S.  We like our roasts medium rare.

So what did I make with this ground roasted beef?

I used it with left over mashed potatoes and beef gravy, to make a nice comfort meal - mashed potatoes, ground roasted beef, covered with gravy.

Next day, I ground up barley to make a "flour/meal" then made a batter dumpling mix (eggs, barley flour, & salt), brought some beef broth to a rolling boil, dropped spoonfuls of the barley batter into the broth, waited until they rose to the surface then added the ground roasted beef.  A nice hardy meal of beef and barley dumpling soup.

Both my guy could eat and enjoy

Poor Man's Lobster

While watching a youtube cooking video last week, one of the suggested videos on the side bar was for "Poor Man's Lobster."  Well that caught my eye.  Here is the original video.   The gentleman has a nice way about showing a recipe (I subscribed and also saved his "Poor Man's Sausage" for a later meal.)

As I do when I find a recipe I want to try, I look for other ideas of the same type and in doing so I found several variations on the amount of sugar, salt (salt or no salt), and choice of fish.

I chose to change out the proportions of my version.  I will give you some of our after taste thoughts.  Basically we were VERY pleased with the result.  And this was a treat both my guy with his healing mouth, and I could enjoy for New Year's Eve.

My Version of Poor Man's Lobster

 

Fresh Wild Caught Cod (choose how much you want to make - recipes range from 1/2 a pound all the way up to 2+ pounds. (I used 1 1/3 pounds)

1/2 cup organic sugar

2 tablespoons of kosher salt

Lemon, quartered

Melted butter

Seafood cocktail sauce

You will need a LARGE pot.  There is a chance while cooking that it may want to boil over and you have to keep the heat adjusted to keep it boiling but to keep from boiling over.  This is truly a watched pot recipe - do not leave the stove while you are cooking this.

You will need a tray or plate.  I covered with paper towel to absorb any excess water.  You will need a slotted spoon or spider to life the fish when done.

IMPORTANT tip. after you add the fish DO NOT STIR.  The sugar, salt and lemon create a chemical reaction firming the fish up so if you stir you will break the pieces up.

Fill the pot to 1/2 to 3/4 full

Bring to a full rolling boil and add salt and sugar, stir to make sure it is dissolved.

Add half of the lemon (2 quarters).

Cut fish into 1 inch or so cubes.  Begin dropping in the fish a little at a time so you don't drop the temperature too much.  Once all the fish is in watch but DO NOT STIR.  All of the pieces will drop to the bottom of the pot.

You can skim foam, just do not stir.  After a few minutes you will see the fish pieces bobbing to the surface.  You can start to remove them a few at a time, still not stirring, just skim them up and drop on your prepared tray.  Once a few start to rise the rest follow quickly.

Use the other half of the lemon to squeeze a bit of juice over all the fish.  Then serve with melted butter, cocktail sauce, and/or other seasonings (dill, parsley, paprika etc.)

TASTING NOTES:

We first tasted the fish with just the lemon.  Very nice taste.  Then we tried both butter and cocktail sauce alternating.  We actually wound up eating half of the pan!!  (Since it was just us we just took the pan to the table with our respective drinks and dug in.)

1)  I waited a bit too long to start taking the fish out, so it was a bit more flaky than intended.  Next time I will make sure to remove as soon as they start floating to the surface.

2) The salt and sugar provide multiple levels of flavor and this first try we agreed I could have used more of each.  I went for the lessor proportions of both (the video gentleman did not mention salt - other recipes did) figuring I should try less this first time.  Next time I will use about a heaping quarter cup of salt and about 3/4 cup of sugar.

3) This is a keeper of a dish.  We have some left over and I am thinking of making a "lobster roll' type sandwich.  OR we can just use the cocktail sauce and finish them up as a light lunch :-)

 

Happy New Year.  I leave you with another fun graphic.

-- Catherine, The Herb Lady

Check out the two versions of my new perpetual gardening calendar.

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December 26th, 2nd Day of Traditional 12 Days of Christmas and Other Celebrations

Dear Folks,

Today is the 2nd Day of Christmas, also St. Stephen's Day, Boxing Day and 1st Day of Kwanzaa.

December 26th is 2nd of the Traditional 12 Days of Christmas. Giving presents (boxes) and the day off to employees is the tradition, as is giving to the poor (honoring St. Stephen).

""Good King Wenceslas" is a Christmas carol that tells a story of a Bohemian king going on a journey and braving harsh winter weather to give alms to a poor peasant on the Feast of Stephen (December 26, the Second Day of Christmas). During the journey, his page is about to give up the struggle against the cold weather, but is enabled to continue by following the king's footprints, step for step, through the deep snow."  -- wikipedia

Got leftovers from Christmas Dinner?
 
Check out my Baked Potatoes, Sage and Eggs to use some of your Christmas Dinner leftovers!

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-2nd-day-of.html

For the links to all 12 days click here.

-- Catherine, The Herb Lady

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12 Days of Christmas, Begins December 25th.

Dear Folks,

Back in 2008 I created 12 posts, each focusing on the 12 Days of Christmas.  I also include information on some of the others Celebration Days such as Kwanzaa, which occur during the same time period.

While many people believe the 12 days lead UP to Christmas Day - in tradition, the 12 days START with Christmas Day going to the Eve of "Little Christmas" - the Epiphany on January 6th.

That does not limit the thoughts and recipes I share in each day, so click on the links and enjoy. 

As these are older posts some of the internal links may no longer be active.

One example are the old articles I wrote for the original East Valley Tribune where I wrote a regular column for about 4 and half years.

Have a wonderful holiday season, Merry Christmas, Happy Kwanzaa, and Happy New Year!

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-christmas-day.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-2nd-day-of.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-3rd-day-of.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-4th-day-of.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-5th-day-of.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-6th-day-of.html

http://edibleherbsandflowers.blogspot.com/2008/12/12-days-of-christmas-7th-day-of.html

http://edibleherbsandflowers.blogspot.com/2009/01/12-days-of-christmas-8th-day-of.html

http://edibleherbsandflowers.blogspot.com/2009/01/12-days-of-christmas-9th-day-of.html

http://edibleherbsandflowers.blogspot.com/2009/01/12-days-of-christmas-10th-day-of.html

http://edibleherbsandflowers.blogspot.com/2009/01/12-days-of-christmas-11th-day-of.html

http://edibleherbsandflowers.blogspot.com/2009/01/12-days-of-christmas-12th-day-of.html

 


-- Catherine, The Herb Lady

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Frost Damage to Plants - DO NOT Prune!

Dear Folks,

It may be tempting to "tidy up" a frost damaged plant but DO NOT - the damaged plant material acts as a protective covering - like a blanket - to the growth underneath the damage.  The damaged parts of the eggplant shown are protecting the pepper plant underneath it.

Coffee Tree Frost Damage

The Coffee Tree took a bit of hit at the top but the mango and two avocados in that area are fine.

You can get more harvests by leaving the dead growth on top, until frost danger is over in late February - give or take a couple of weeks depending on where you are.  My pumpkin vine took a big hit but the pumpkin is still maturing so I'm not going to harvest until it is fully tan. 

Elsewhere on the vine there is a baby pumpkin possibility needing pollination - I noticed there is at least 1 male flower in the vicinity, so we shall see what happens.

On "darn" note another pumpkin which has been growing along got detached from the vine, so now I need to find time to cut into it and see if I can use it like zucchini. That is the good thing about the melon, squash, cucumber family.  You can frequently use the immature fruit like you would zucchini.  Some are quite sweet tasting. I had the opportunity a couple of years ago when baby watermelon got detached and they were delicious!

And my tomato / sweet potato bed took a hit, but as you can see from the second photo there are some nice tomatoes ripening under the damage and canopy.

And finally as you probably noticed in the Coffee Tree photo above, we have oranges!

They are starting to fall from the tree, earlier than normal, probably because of our exceptionally warm fall.  They are really delicious.

Still getting sugar peas along with the wonderful tomatoes and sweet peppers.  So salad tonight!

I wish you the Merriest of Christmases and hope yours is joyous, peaceful and filled with love and good food.

Be safe, be kind and patient.


-- Catherine, The Herb Lady

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First Day of Winter and The Greenhouse is Doing Its Job. Lecture Coming Up

Dear Folks,

It is also the coldest day time temps today so far this Fall/Now Winter.

It had been so warm we did not get the greenhouse up until last weekend and I got seeds started on Monday.  I took the picture this morning.

I LOVE being able to stand in there and work - the sun warms it up so nicely and I have a real problem with the cold.  Basically it is not 75!

I am going through seeds and deciding what I want to grow for February and later planting.

. . .

MY NEXT Lecture is January 20th at Mesa Urban Garden.  Mark your calendars.

Compost, Mulch & Rock - The Difference Makes a Difference.

AND I am adding something new to this lecture - a gardening or cookbook swap!  Bring any gardening or cooking books you would like to donate. Find a book or books you would like to take home.  Any left over books will be used in the MUG Little Library.   NOTE:  ONLY gardening or cooking related books please.

I will also have my seed bank with me for those who may need some seeds to get their growing on.

. . .

MY NEW Calendar is Now Available.  In PDF and Print form. You can see a preview under the picture.  The PDF is the same as the print calendar.  All new format allowing you to make your own notes from your garden experiences.  Then you have your own permanent gardening journal with all the usual helpful reminders.

Have a wonderful Holiday Season, filled with peace, family, fun and good food.

-- Catherine, The Herb Lady

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Agriscaping is Edible Landscaping - My Heirloom Pumpkin is Still Growing.

Dear Folks,

I HAVE to share this video with you.  I know of, but had never met, Justin Rohner of Agriscaping.com.  This is an amazing display of edible landscaping, and his home is in an HOA and shows how edible landscaping can be as beautiful and decorative as ornamental, non-edible plants.

Justin's video could be a visual of my gardens (only his are neater :-) and since he did such a great job showcasing the beauty of edible landscaping I felt you NEED to see it.

He recently gave a video tour of HIS home to illustrate what edible landscaping - what he calls Agriscaping - looks like - and I was blown away by his meticulous layout.  He even has a "farmacy", an area devoted to herbs which can be used medicinally.  This video, for those who live outside of our valley, was taken December 17, 2017 - the middle of early winter in many parts of the country.

Justin Rohner - Agriscaping.com

Here is the link to his website.

One of the points he makes is the different climate zones in YOUR gardens.  I know in mine there can be as much as an 8 degree difference in these different zones and that can be a great guide to what to plant where.

. . .

My Upper Ground Sweet Potato Pumpkin is coming along.  Since this is the first time I have ripening fruit on it (last year's plant failed) I am trying NOT to pick too early.  I sowed the seeds in July and the plant put out a ton of male flowers for weeks once it got going.  This fruit probably pollinated in mid-September. With our lovely warmish weather this fall, I have at least 1 or 2 other young fruit.  We shall see what happens.

RECIPE:

If you missed my recipe for Cranberry/Pistachio Biscotti, -  Here is the link
None of the ingredients are from my garden, but it is the holidays and these cookies are so good, I hope you will try them out.  Let me know what you think if you make them.   catherine  at herbs2u dot net

In case you missed it - did you see the release on my new perpetual monthly calendar?  Blog post and links are here.

 You can also get the link in the upper side bar to the print edition (it is available in print and PDF).

There is still time to donate food to your local food bank to help make sure those in need have holiday dinners. Click here to enter your state to find food banks near you.

Have a great week.


-- Catherine, The Herb Lady

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Cranberry/Pistachio Biscotti - Gluten Free and Delicious

Dear Folks,

Probably every family has at least one family member with some food allergies.  One of them may be gluten.  The challenge is to make something they can eat and the rest of us can enjoy too.

While researching recipes a number of years ago on gluten issues, I was turned off by some of the replacement ingredients like xanthan gum and hard to find flours.  So as I usually do, I decided to step back and look at flours more readily available which had no gluten and while doing so I reached into my "memory bank" of how can I make this more nutritious.  And Beans and Grains popped up!  Specifically soy beans and rice and corn.  So I cobbled this recipe together and it was such a winner, I almost was not allowed to mail them to the intended family member :-)

I thought the cranberries and pistachios gave a lovely Christmasy look to the cookies and who does not like chocolate!

So without further ado here is my gluten free and delicious biscotti recipe. 

If you are not familiar with this cookie it is a traditional Italian cookie which means twice-baked. You will see how below.

MY GLUTEN FREE CRANBERRY PISTACHIO BISCOTTI

1/2 cup dried cranberries (you can use dried cherries instead)
1/2 cup boiling water

1 cup each: white cornmeal, brown rice flour and soy flour*
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
3 jumbo eggs (in place 1 egg try 1/2 cup of pumpkin puree for a little extra flavor if you like)
2 teaspoons vanilla extract
1/2 cup shelled pistachios, halved or rough chopped (leave in large pieces)
1 package dark chocolate chips (12 ounces)

Preheat oven to 350 degrees

Place cranberries in boiling water and let stand until cranberries are plump about 15 minutes, drain and set aside.

Sift flours, baking powder and salt together.

Place chocolate chips in top of double boiler or on very low setting on stovetop to melt - you want them melted when the cookies are ready for dipping.

Prepare two large cookie sheets - one sprayed with vegetable spray for baking (or use parchment paper) and one lined with aluminum foil or syran wrap for chilling the dipped cookies. Set aside.

In an electric mixer beat butter and sugar together very well. Add eggs and mix in very well, add vanilla, mix well. Begin adding dry ingredients a little at a time until all are incorporated together. Stir in nuts and cranberries. This dough will be more like a very thick batter.

On the sprayed cookie sheet, spread the batter into two long rows about 2 inches wide, pat or tap into place so they are evenly thick all over - use flowered hands.

Bake for 18-20 minutes but watch carefully so they do not burn.

Remove from oven and let cool until you can hold them for cutting. When cool enough slice each loaf into 3/4 to 1 inch wide pieces and arrange back on the cookie sheet cut side down. Return to over for about 8 minutes - watch carefully. The cookies should just brown lightly on the exposed edges.

Remove from oven and get the foil prepared cookie sheet. When the cookies are cool enough to handle, dip the bottom of each in the melted chocolate and place on cookie sheet, and put in the freezer for 15 minutes or the refrigerator for 1 hour to firm up the chocolate.

*I chose the flours for maximum protein.

I hope you enjoy this recipe!
 



-- Catherine, The Herb Lady If you enjoyed this post, subscribe below by entering your email, to get all my posts!

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My New Calendar, Planting Information For Each Month - Desert Southwest and USDA Zone 9b+

Dear Folks,

Here it is.

My new calendar, designed for you to use each month, year after year.  Add your own notes from your garden observations.

I've added in some recipes, herb and food pairings suggestions, and added more maintenance information where appropriate.

The monthly planting/sowing information is developed from recommendations and my own gardening "trowel & error" over more than 3 decades, as my gardens taught me what worked and when.  All the pictures are from my gardens and kitchen.

All the monthly recommendations are based on 'best success' for our desert year-round gardening opportunity.  I highly encourage every gardener to experiment.  If you want to push the envelope on when to plant, go for it.

I have enjoyed making a new calendar each year, with new pictures from garden, and it has been kind of exciting to make a new one each year.

However, I realized there was not a lot of space for YOU to make your own notes as your garden taught you its characteristics.

Outside of the occasional new-to-me plant the information does not change year over year, so I decided a "permanent" calendar with the ability to add your own notes would be a good gardening thing.

You will see the links displaying a side wards picture, as the calendar is an 11 x 8.5 opening to a 11 x 17 size which can be used at your desk or hole punched for hanging on the wall.  [Technically, for design purposes the "calendar" format would not work to give the additional space for the information I wanted to include, so the marketing picture is side wards.]

Under each link picture is a "preview" which will show you some pages of the calendar.

The Print Edition purchase link is here.

The PDF Edition is identical to the print edition, but can be read on any device you have which reads PDF files.  And, of course, you can print out pages if you wish to keep a journal with your own notes.

The PDF Edition purchase link is here.

The Print Edition will be available on other sites such as Amazon and Barnes & Noble later - usually within 30 days.

I hope you find this calendar a great gardening tool.

Have a best day in the garden, and kitchen,

 

-- Catherine, The Herb Lady

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Plant Potatoes! And other January Planting Tips

Dear Folks,

My annual tradition is to plant my potatoes (the Irish kind - sweet potatoes are planted in May-July) on January 1st to celebrate the new year.  I also like to suggest you try a new edible to honor your new year.

Planting Potatoes.  I plant two "sizes".  I save the smallest ones from last harvest to replant.  And, if I have some organic ones left over from the holidays I cut into sections with an "eye" or two on each section and let air dry at least a day.

In the collage to the side here you, see the cut ones ready to plant.  I loosen the soil in the bed I will be using and lay the potatoes on top of the soil, then cover with leaf mulch.  I will continue to cover the plants as they grow with mulch to ensure the growing potatoes never see the light of day to stop "greening" which is a toxic condition* that cannot be cooked out.  A little bit of green on your potatoes won't hurt you but a lot will.   *Solanine is a glyco-alkaloid found in plants of the nightshade family, usually in the leaves and certain fruits.  Tomatoes for instance are safe to eat - the leaves are not.

From Internet-UnivOf-Calif

This year I am waiting for the arrival of some Purple Tree Collards, my "new" plant to try, and will be seeing how they grow in the gardens this year.  I have been wanting to try these in my gardens for a couple of years and kept missing best-shipping-time (fall/early winter) for ordering.

Brassica oleracea var. acephala is a variety of collard,  perennial in USDA Zones 8-10 and can grow 6-10 feet tall.  They can only be reproduced from cuttings.

I am hoping for more diverse greens year round with these plants.



JANUARY PLANTING:

SEED Selection:  Where possible choose short maturity (75 days or less) for maximum production.  Plant short rows in succession of veggies like carrots ( 2 feet at a time) to provide continuous harvest potential (can you really use 12 feet of carrots all at once?).  Also, start seeds like tomato, basil, eggplant and peppers  indoors under lights or in a greenhouse to set out February 1st (with frost protection)

Anise
Asparagus
Beets
Bok Choy
Broccoli
Cabbage
Caraway
Carrots
Cauliflower
Chamomile
Chervil
Cilantro
Dill
Fennel, Leaf
Fruit, Bare Root
Fruit Trees
Garlic, Green (planting cloves for use as scallions through spring - they will NOT produce heads)
Greens (lettuce, kale, arugula, spinach etc.) 
Kohlrabi
Lavender
Lettuce
Marjoram
Mustard
Myrtle
Onions, Green
Oregano, Greek
Ornamental Cabbage/Kale (Brassica Oleracea)
Parsley
Peppers (seed)
Potatoes
Radishes
Sage
Savory
Shungiku Chrysanthemum
Spinach
Strawberry
Thyme
Turnips
Watermelon

EDIBLE FLOWERS TO PLANT:

Carnation (Dianthus)
English Daisy
Jasmine Sambac (Arabian)
Nasturtiums
Pansies
Primrose
Scented Geraniums (with protection)
Snapdragons
Stocks (Matthiola)
Sweet William (Dianthus)
Sweet Alyssum

GARDEN TIPS for January
    As we are nearing the end of the primary perennial planting season, I like to celebrate the start of the new year by planting at least one new plant on January 1st.  This year I am going try Purple Collard Trees (see above).
    Celebrate New Year’s Day by planting potatoes. (I like the purple ones because they are unusual and have more anti-oxidants.)
    November through January can be a ‘rainy’ season for the desert. You can usually hold off on regular watering (keep trees on your normal schedule) if you have received a half inch or more of rain within 2 days of normal watering days.  Make good use of your water meter to determine soil moisture.
    If rains are heavy this month, in addition to foregoing some water days, you may need to put down Ironite or green sand to compensate for mineral bonding (which makes iron unavailable to the plants) due to both the excess water and the cold soil.
    Prune citrus and deciduous fruit trees no later than early January before flowering starts.  Shrub trees such as pineapple guava which bloom in late spring, need to be pruned later -- in April approximately.

WHY Edible Flowers? To attract pollinators to your fruit, herbs and veggies year round and to use as safe garnishes and additions to your dining table.

FROST damage:  Do not prune until danger of frost is over - the damaged plant protects the lower growth.

FROST/FREEZE NOTE: Have protective covers ready anytime the overnight forecast is 40 or lower.

FORCING BRANCHES

One of the delights of spring is the peach and apricot bloom time - clouds of light to dark pink flowers cover the ends of the tree branches with the bees busily doing their work.

Just as the tree's flower buds are starting open you can select a few branches to 'force' into bloom inside for a lovely arrangement.  I emphasize 'a few' because you will loose that potential fruit.

Select a branch and clip off 12-18 inches - arrange in a vase of room temperature water or slightly warmer, after re-cutting the branches under water.  You will be treated to a spring display as one after another of the flower buds are 'forced' to open in the warmth of your home.  Change or freshen the water each day - if you need to, re-cut the branch, under water, every several days to keep the moisture flowing up to the buds.

At the end of the display, add to the compost pile, or dry and use as kindling for the grill or firepit.

Coming Soon!

My New Perpetual Month-By-Month Calendar!

I am waiting for the proof copy.  This new calendar will be available in print and PDF form.

If you have family in USDA Zone 9b and above, the planting information would be helpful for them too.

I really have enjoyed creating a new yearly calendar for the last several years, bringing you new photos from the garden and adding new edibles I have grown.

I just think it is time to give you a calendar you can make your own notes on with what you "learn" from your garden!

There will be space in each month to jot seasonal information unique to your garden with extra space in the middle of the calendar for additional notes.  I am including a few recipes too!

With the PDF you can print out the pages as you need to make notes, or simply refer to the calendar as needed on any of your devices which can read a PDF.

Watch for my release posts.  The calendars will be available first through my publisher and then through sites like Amazon and Barnes and Noble.

If you missed my post on the 25 Days of Herbs Celebrations plus, here is the link.

Have a safe and wonderful month in the garden and kitchen!



-- Catherine, The Herb Lady

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Make Yule Log with Wood, Herbs and Citrus From The Garden.

Yule Log

Dear Folks,

Check out my "16th Day of Herbs & Celebrations" craft project, using fun plants from your garden.

25 Days of Herbs and Celebrations Day 16.

The Yule Log is an old tradition used by both pagans and Christians for different celebrations. 

It is a fun project for the family to create for use in your fireplace, firepit or chiminea (do check on burn restrictions because of air quality).  Parts of the prior years log were saved as kindling for the current year.

Pictured.  I used Rosemary, Myrtle, an Orange citrus rind to hold some dried Roselle, and  few pieces of paper ribbon, glued to a cut branch of one of our peach trees.

If you make this week, it will dry in time to light December 24th or 25th (the wood needs to be already very dry).

Look for my post in a couple of days for January Planting Tips.

Have a Best Day in your Garden and Kitchen!

 

-- Catherine, The Herb Lady

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