Yes, We Have Some Bananas!

Dear Folks,

Well 13 days after we first noticed the flower bud on our banana, we have bananas!

About every 1-2 days as a petal peels back a new "hand" of banana fingers is revealed. The funny looking things on the end of each banana is a type of flower. Now we have to hope that either it won't frost back, I can keep it protected if it does frost, or if we have to cut if off really green (most commercial bananas are harvested green and allowed to ripen in a dark place), that they will ripen for us. Will keep you posted on the progress. Happy fall gardening!

-- Catherine, The Herb Lady

It is Going To Be 91 Today--First Frost Alert!

Dear Folks,

No I have not lost my marbles -- we are about to go into one of our seasonal adjustment 'zones' where the temps move suddenly (over about 14 days give or take) 15-20 degrees up or down. Since it is Fall - it will be down. By about November 10th, we will see overnight temp forecasts of 40 degrees. That is when you NEED to start paying attention to the possibility of 'soft frost' before dawn in many areas of the Valley of the Sun.

Traditional first frost in the valley is November 17th -- or there-abouts -- and will be colder sooner for every 1000 feet about the valley mean elevation of 1,000 feet above sea-level. That means folks at the 1700 and above elevation may see frost around November 7th, or there-abouts.

What is happening? As part of my on-going research into how best to garden successfully in the valley, I found by tracking temperatures at night (as well as during the day), that in our cool seasons, most residential areas have 'heat sinks' in the form of building walls, fences, poured patios, sheds and garages. What happens is these areas absorb heat during the day and release it at night -- all to the benefit (during cold times) of your plants. However, all that heat dissipates between about 4:30 a.m. and dawn, so that an evening temperature of around 40 at 11 p.m. the previous night can mean a 32 or less temperature by sunrise the next morning.

So I recommend folks cover frost sensitive plants with cloth, sheets, blankets, newspaper when the night temperature forecast is 40 or lower. No plastic -- it transmits the cold to the plants by contact.

Frost sensitive plants include young citrus trees, particularly limes and lemons, but also include those tender perennials you want to help winter over for next spring: tomatoes, peppers, eggplant and basil are some of the top much-loved edibles. They do not give you anything during the winter, and may look bedraggled, but their larger root system gives you a head-start on production when the soil starts warming up in March.

Enjoy the fall while you enjoy your garden!

-- Catherine, The Herb Lady

Yes, We Have No Bananas - Yet!

Dear Folks,

Pictured to the right here is the beginning flower bud of my "Blue Java" banana plant, aka "Ice Cream Banana" (it is the burgundy/reddish growth in the left of the picture). The fruit is supposed to have a blue/silver ting to the skin which is the basis for the name "Blue Java."

Did you know you can cook with both the flowers and the leaves, in addition to the edible fruit? During the heavy growing season, my banana put out a new leaf about every 8 days (and once the plant is a good size the leaves are about 3 and a half to 4 feet long -- not including the stem!) and I have used the leaves to steam fish or chicken in (gives the food a great fruity flavor). I found recipes a while back on the internet for cooking with the flowers.

This is the first time I've gotten a flower and we are so excited about the possibility of harvesting our own bananas I was just about jumping up and down when Deane pointed out the flower bud.

Some years ago I had read about the ice cream banana which is supposed to taste like vanilla ice cream and is a dwarf member of the edible Musa (there are some strictly ornamental types) growing to about 12-15 feet tall, and kept my eyes opened for a plant. As with my experience with my lovely variegated (Pink) lemon tree, I just happened across it one day at a Home Depot store, knew what it was and grabbed it up. For about 2 years I did not get it out of its pot, as I did not have the best location in mind for it. It grew baby plants, but no flowers/fruit.

Then last year when I downsized the gardens, we planted one plant in a spot left bare by the removal of an aged peach tree. From July to October 2007 the tree grew 5+ feet (that is the first picture in the collage below).

From October of last year (2007) to today, the tree went through a severe frost, re-growth, to a height of approximately 12 feet right now and then we spotted to flower bud - yippeeee!

So what is there about growing bananas in the desert? Bananas are a type of grass (Monocot plant families) and tropical in origin, and will not take killing frosts (where the ground freezes in addition to above-ground growth). It is considered 'cold tolerant' which translates into USDA Zone 8 and above (Sunset Zone 12+), so a little damage to the leaves during our winters does not kill the main plant, damaging the leaves. Wind also damages the leaves of bananas which will give it a disreputable appearance, but for my time, it is worth some appearance issues to have home-grown bananas.

When I learned about the ice cream banana, and with my sweetie Deane being an ice cream junkie (in addition to a chocoholic) I figured if I was going to try and grow bananas, it would have to be one that tasted like ice cream.

I also planted another smaller plant in a separate location in the garden, more sheltered from the wind. The plant in flower right now also has some baby offsets, which will continue to grow after the main plant dies back (following flower and fruit production).

So we will see what happens. I will keep you posted on how the plant and possible harvesting goes.


-- Catherine, The Herb Lady

Thrillin' Grillin' at the Arboretum

Howdy Folks,

Once or twice a year I do a food demo at the Boyce Thompson Arboretum in conjunction with their annual Fall or Spring plant sale. Today's demo recipes are below. (The demo is from 11 a.m. to 1 p.m.). Click on the title of this post to go to the Arboretum site.

I do some foods cooked directly on the grill and prepare some side dishes ahead of time to go with them. The whole point is to illustrate how to prepare foods without salt or fats being the main focus of flavor.

In today's menu I have decided to highlight rosemary, along with garlic, black pepper (I'm using one of my own blends "RosemaryPlus" but you can put your own version together) and an herb jelly for marinating. I usually do one or more side dishes with tofu or green soy beans (edamame) because so many folks either have never tried them, don't know how to cook with them, or think they taste awful. I've 'converted' many to the wonderful ways with tofu (its blessing and its curse is its blandness), and introduced many to the nice nuttiness of green soy beans (the immature soy bean). Since this food is one of only two (known to this point) complete protein from plant sources (the other one is quinoa), its all around nutrient density, plus fiber is something everyone should add once or twice a week to their meal planning.

This summer I got to experiment with making herb jellies using one of my favorite convenience foods -- frozen juice concentrate (remember only get the 100% no-sugar-added varieties -- see my post Sodas and Sorbets), and I was pleased with how they turned out. If you have ever glazed a chicken or turkey with fruit preserves, or made a ham with pineapple slices then using an herb jelly as a marinade is the same concept.

The sugars carmelize the meat, and add a sweet/savory note to it.

If I don't see you today, enjoy experimenting on your own.

Marinated Chicken Thighs
Kiwi/Strawberry/Lavender Jelly and a little Olive Oil for marinade
Cranberry/Raspberry/Rosemary Jelly and a little Olive Oil for marinade

1 to 1 a half pounds of skinless, boneless chicken thighs
half a cup of herb jelly
1 teaspoon of extra virgin olive oil

Gently warm the jelly to liquify. Place rinsed chicken thighs in a ziplock bag or glass container. Add olive oil to jelly, pour over chicken, seal bag and gently mush the chicken with the marinade. Let rest in refrigerator for 4 hours before grilling. Grill approximately 20 minutes, turning first about 5 minutes, and then turning every 4-5 minutes or so for even browning. Serve and enjoy.

Tofu Salad
Substituting tofu for tuna** in a blend of ingredients gives you a tasty and satisfying sandwich 'salad' that can be served in a pita pocket or a hollowed tomato, avocado, or with crackers.
14 oz. firm tofu, drained and diced fine
half to one small apple diced, and acidified* (I like gala apples for this)
1/3 cup+ diced celery (use the inner stalks and leaves)
1/3 cup of ground walnuts
1 tablespoon drained capers or green olives, minced
2 teaspoons of RosemaryPlus
pinch of salt (tofu needs a little salt because of its blandness)
Enough mayonnaise (or soy mayo for Vegans) to bind together (I prefer real mayo, but the soy mayo works okay - a little sweet for my taste).
Most tofu comes in a sealed tray with water, cut the plastic cover cleanly off, but don't discard, drain container water, put the plastic back on (or replace with plastic wrap) and weigh down with a large can (28 oz type of tomatoes or fruit) for about 15 minutes. The weight presses more moisture out of the tofu, leaving it firmer and drier. Dice tofu into small (1/4 inch) dice.
Toss tofu with RosemaryPlus and salt and allow to sit for 15-20 minutes to enhance flavor. Add remainder of ingredients, mix well with out mashing. Serve and enjoy.
*Placing diced apple in lemon water keeps the apple from turning brown.
**replace tofu with two 6 ounce cans of water-packed tuna, drained. No additional salt is needed.

Bean and Potato Salad
I have a faster way for potato salad when I do not have a lot of time to boil, cut etc. I use frozen diced potatoes (Potatoes O'Brien will also work and sometimes the diced are sold as "Southwest style hash browns"). The addition of green soy beans (or one-inch cut green beans) adds color, and crunch. The lemon juice brings out the real flavor of the potatoes, and rosemary is a super herb with potatoes.
2 lbs frozen diced potatoes
1 lb frozen shelled green soy beans (Edamame)
half a red bell pepper, diced
half a yellow or orange bell pepper, diced
1 tablespoon of RosemaryPlus
1/4 cup of fresh lemon juice
Olive oil (approximately 1/2 cup)
Salt and Pepper to taste
Gently squeeze frozen potatoes in bag to break up — do the same with the frozen soy beans.
Place potatoes in a pot of cold salted water and bring to a boil. They will be done just about when the water comes to a full boil — about 10 minutes, don't over cook, drain and put back into the hot pot to ‘dry out a little'
Meanwhile bring another pot of salted water to a boil. Pour in soy beans, stir, set the timer for 6 minutes, bring back to a boil and remove from heat once it reaches a low boil. Cover and let sit until the timer goes off. Drain.
As soon as both the beans and potatoes are done sprinkle with seasoning, toss gently. Add olive oil toss as you go (the starch in the potatoes soaks up a lot of oil). Sprinkle with lemon juice, add peppers and toss to mix. Taste for S&P and adjust.

Send this to family and friends and suggest they subscribe to the blog. Have a great day!

-- Catherine, The Herb Lady

Plant Garlic Now and Harvest Great Flavor In The Spring!

Dear Folks,

While places like Gilroy, California and even our own Verde Valley area of Arizona produce lots of garlic, most of the garlic you purchase in the supermarket is from China or other areas of Asia. Why not grow your own? And, become a locavore in your neighborhood. All the information below pertains to 'hardneck' variety garlic, the most common kind found in stores.

For several years I have been planting and harvesting ‘green garlic' aka garlic scallions. It is simple, something anyone can do, and you are able to plant successively for a continuous harvest from fall through early summer. More on the green garlic below. Last fall, however, I really wanted to try growing the garlic to bulb or "head" stage for harvesting my own.

Green Garlic vs. Bulb Garlic.

Both types of garden growing are begun the same way. Beginning October 1st and through about November 15th you can plant garlic cloves for either green garlic or bulb garlic. You break open a bulb/head of garlic separating the individual cloves. Do not peel them. (Purchase garlic at the grocery or order from a supplier I like Ronnigers.)

Plant 2 inches deep, flat side down, in rows or alternate zig-zag spacing approximately 4-6 inches apart, in rich, well-draining soil in full sun or an area where they will get plenty of sunlight — at least 6-8 hours a day.

Water regularly, but do not over-water, and keep the bed weed-free. For green garlic, plant however many cloves you might use in a week or two, every couple of weeks successively. When the tops are 8+ inches high and you can feel that the clove has swollen a bit, it is time to harvest and enjoy. Use the whole clove and top as you would a scallion for a milder garlic flavor than the dried clove. Delicious!

Now for growing the full bulb/head garlic you will not be harvesting until spring because the plant needs to entire cold time of the winter months to form the full bulb Here is what you are seeing and looking for.

Along around late March or into the middle of April (depending on weather) you will see a flower stalk rise out of the center of the leaves — the garlic growth begins with the originally planted clove producing baby cloves attached to and surrounding the original clove, and out of each new baby clove rises a single garlic leaf - grass like.

The flower stalk, called a ‘scape,' curls as it grows with an immature flower ‘bulb' near the top ending in a point. The curling of the scape stalk is interesting to see. When the flower portion of the stalk is just about even with or just a tiny bit taller than the leaves, you need to cut it off near the base of the stalk — and eat it! Yes, the scape is fully edible like the green garlic and is considered a gourmet delicacy.

The purpose, though, for cutting the scape off is the encourage the final bulb to be a tight circle of cloves.

You will now look for the first few leaves (not all of them) of each plant to begin to yellow. It is now time to harvest your brand new garlic bulb.

Gently dig up, softly brush off as much of the dirt as you can without damaging the ‘wrappers' on the garlic. If you need to you can rise them off to get the rest of the dirt off.

You are not ready yet to use the garlic, it must be air dried completely for storage.

In the valley our nice dry spring air is perfect for this. Hang in the shade (a little sun won't hurt it) on the patio, in a shed or garage where there is no chance of it getting rained on, and has excellent air circulation. You can also lay them out on drying screens. You can braid several together for one of those fancy garlic braids (they need to be fresh for braiding). It may take a couple of weeks for it to be dry enough for use and storage.

After it is dried you can cut the roots and stems off. If you made a nice braid you can just hang that in your kitchen for handy access to a bulb when you need one.

If you can store garlic at 55 degrees and it will keep for a very long time without sprouting. If you don't have that cold of a shed or like structure, they can be stored in the crisper of your refrigerator — in cardboard — not touching any other foods. For use remove only as much as you will be needing within a week or two, or the cloves will start sprouting in the warmer kitchen air.

One last thing — save one or more of the heads and store in the crisper (as noted above) until planting time next fall and repeat your garlic growing cycle of flavor!

-- Catherine, The Herb Lady

The Aphids Are Coming, The Aphids Are Coming!

Tis' the season to enjoy cooler nights, cooling daytime temperatures, to plant the cool loving vegetables and herbs -- and to fight off the dang aphids! (See picture below to left of 'green' variety aphid clustered on stem)

As we start enjoying the nicer weather here in our Valley gardens the bugs start enjoying it too. The butterflies and moths are looking for places to lay the last eggs of the season (not a bad thing — it is worth putting up with a little larvae/caterpillar damage to have these beautiful pollinators around) — but the darn aphids are another story.

Whether live bearing or egg bearing the damage aphids can inflict on our gardens is amazing. Overnight, almost, live bearing (they are grayish in color) aphids can kill off any member of the cabbage family and they love dill and fennel. I'm not kidding — I have seen the aphids destroy a large dill plant in as little as 3 days.

In companion planting jargon Dill and fennel are called a "trap" plant, due to the fact the aphids will go to it first. Monitor your gardens regularly, hose off aphids at the first sign. Unlike egg bearing aphids the rapidity with which these dang live-baring pests can proliferate is astonishing.

White flies are a form of aphid, far more difficult to control and the best way is to hard-hose plants off a couple times a week, in the evening or twilight.

While the soap sprays are very effective and I highly recommend them, if you hit beneficial insects the spray will kill them too.

The year I was diligent about pouring a little soapy water right down the center stalk of my kale and dill, once a week, I had no problem with aphids and enjoyed the kale and dill instead of the aphids having a feast.

Some of the beneficial insects are (many insects are predators of aphids):
Assassin Bugs — juvenile and adult (middle picture of juvenile going after aphids
Praying Mantis (above right - one of best known garden good-guys)
Lace wings — juvenile and adult (not pictured)

Soapy Water:
Place a quarter teaspoon of original dawn dish detergent into a gallon jug - add some water, shake, let the suds settle down a bit and slowly fill up the jug the rest of the way with water. In the evening, turn the jug upside down once to make sure it is still mixed, and pour about ½ cup right down the center stalk of the plant, so that the water gets into the base of the stalk and bottom leaves — that is where the aphids usually start their work. Do this once a week, or every 5 days if you initially see a lot of aphid activity.

Soap Spray:
To 1 quart of water add one teaspoon each of dawn and any edible vegetable oil — I keep old olive oil, which is no longer good for cooking, for these sprays. Put in a spray bottle and make sure you shake-spray, shake-spray to keep the mixture homogenized while spraying. Get the underside of the leaves of the plant, stalks, and basal leaves. Do this once every 5 days for a total of 3 times. Watch for further infestations, and spray accordingly. Doing the spraying in the twilight or the evening prevents sunburn from the oil in the spray. The 5 days repetition interrupts the pests' life cycle.

When harvesting for the dinner table, just rinse off any residue spray, or soapy water — and enjoy your undamaged garden edibles!

Want to learn more about the bugs in the garden? It is a great learning opportunity for the children too! Also a note of caution — a bug that preys on other bugs is a carnivore — which means they can bite you. While many are not know to readily bite when gently handled — like praying mantis, the assassin bugs will and do bite.

Visit what's that bug.com an amazing site begun by a couple of professors which has turned into THE source for families to learn about bugs.

Consider getting a great book on insects: The Kaufman Field Guide to the Insects of North America is a great one — it is a little more technical than some other books, but their inclusions are massive with pages of similar insects to allow you to better ID the critter you found on the back the rose bush. Amazon link in our sidebar.

-- Catherine, The Herb Lady

Homemade Sodas, Sorbets and What About Sweeteners

Getting the kids off (or never starting them on) commercials sodas and sweets can be a challenge. Here are two simple ideas using concentrated frozen fruit juices — the ones with no sugar added, just the natural sweetness of the fruit. If, for instance, your son likes orange soda and your daughter likes berries, orange juice concentrate or kiwi/strawberry concentrate can make great tasting sodas in which you control the contents. See my discussion on natural sweeteners vs. unnatural or unhealthy ones below.

HOMEMADE SODA:
1 part juice concentrate, thawed but chilled
3 parts chilled sparkling water, seltzer or club soda of choice (club soda has added sodium)
Optional berries
Berries can be added for fun, a couple of blueberries for instance can bounce around in the bubbles.
Mix 1/4 cup concentrate and 3/4 cup of sparkling water in a tall glass, add ice, berries and a straw.
For adults you can infuse or add herbs like spearmint, basil or cilantro to make cocktail mixers.

Fruit and herb combinations:
Berries (all) — basil, rosemary, thyme or lavender
Orange — rosemary, thyme or savory

HOMEMADE SORBET or GRANITA
If using a ice cream mixer be sure to have the tumbler frozen ahead of time or whatever the manufacturer's recommendations are. Frozen juices taste less sweet than when drunk as a beverage. The sugar/honey addition should be done to taste. Hint: try 1/4 cup of sugar or honey to 3 cups reconstituted juice. It is fun to experiment with different juices, cut up fruit, and different natural sweeteners.

6 ounces juice concentrate
18 ounces cold water
Optional sweetener of choice*
Optional half cup minced fruit (cutting the fruit in small bits makes it easier for the machine to do its mixing/freezing)

WITH SWEETENER
Sweetener must be fully dissolved in liquid - bring 4 ounces of the water to just a high simmer, remove from heat and stir in 1/4 cup of granulated sugar, or 3 tablespoons honey or agave nectar, or 2 tablespoons of molasses, stir to completely dissolve. Cool slightly then add to rest of water, stir, add juice and chill.

WITHOUT SWEETENER
Mix juice concentrate and water, stir to combine well and chill.

TO FREEZE
If using an ice cream maker, start mixer and slowly pour in the liquid, wait about 5 minutes to let the freezing get going well, then add fruit. These makers do not freeze the mix solid, 3 cups of liquid will make 4 cups of sorbet. Remove, pack into a 32 ounce container, cover and freeze.

If no ice cream maker, pour liquid in a pan big enough to keep the liquid at a depth of no more than 1 inch. Freeze for 2 hours, remove and scrap lightly with a fork to break up crystals. Re-freeze for 1 hour, repeat scrap and add fruit. Continue to re-freeze, and scrap every hour until the sorbet resembles shaved ice. Remove and place loosely in covered container and freeze.

TO SERVE:
When serving allow to sit at room temperature about 10 minutes to soften. Serve with more fruit if desired. A fun option is sorbet sparklers (photo). Place a generous scoop of sorbet in pretty clear glass, like a wine goblet. Top with sparkling apple cider or sparkling water (Adults can use a sparkling wine.)

ABOUT SWEETENERS:

FIRST No High-Fructose Corn Syrup. The studies are showing not only problems with the way our bodies deal with HFCS (links to childhood obesity and early onset diabetes), but also what appears to be an addictive factor. See "Why No HFCS" below.

Karo Syrup — the one grandmom and mom have used since 1902 for baking has different ingredients depending on which version you are using. Karo Dark does not contain HFCS. Karo Light does. Karo "Lite" has no HFCS but has splenda (sucralose). I suggested to their customer care person they find a replacement for sucralose and I would be happy to use the "lite" version for light uses.

Sugar, honey, agave nectar, molasses, stevia are all traditional, old and mostly natural sweetening agents (even honey is technically manufactured by the bees).

Stevia and agave nectar are considered safe for most diabetics (be sure to check with your doctor). Agave nectar is used in the same proportions as honey (3/4 volume of cane sugar). Stevia (used as a fresh or dry leaf - not powder or liquid), can be infused as one would make tea steeping to the desired strength and strained out if you like. Start with approximately 2 tablespoons dried leaf replacing 1 cup of sugar. Steep for 20 minutes in hot liquid, taste and if needed steep 5-10 minutes longer. Stevia leaf is so naturally sweet that when used only in water — as making the sweet liquid above, it can be reused one more time to make tea or sweeten other beverages.

Every time I read how the ‘new' products (meant to control ‘a problem') are now showing to be biochemically worse (look at the literature about margarine vs. butter) I can't help but go back to the old ways. Certainly not every old way is a better way, but I would rather use real sugar, honey, etc. and real butter or olive oil than the chemically-created alternatives.

One of the reasons I became so passionate about herbs and spices was the idea of bringing out the real flavor of food before adding all the salt and fat generations since WWII got into because they were eating more and more manufactured food instead of what is referred to as "scratch' cooking. Herbs and spices ‘lift' the food taste and satisfaction by enhancing the natural flavor. Rosemary for instance brings out the best taste in any starchy food like rice, pasta or potatoes.

One of the taste sensors of our tongue is sweet. It was put there for a reason! And sweeteners have their long-respected places in our diets. They give us a satisfaction which, before humans figured out how bake, they could only get from fruits and raiding bee hives.

As with all food choices, we have a responsibility to use wisdom with not only our own eating habits but also any children over whom we have a responsibility to care for. As Barbara Kingsolver commented in her book Animal, Vegetable Miracle — what is being accomplished by "picking up junk food on the way to the soccer game?"

Oh, just in case you are thinking About Splenda? In a lawsuit against the manufacturer of Splenda, "the Sugar Association claims that sucralose, the sweetening ingredient in Splenda, is a man-made chlorocarbon and that a complex process is required to first convert sucrose (sugar) into a number of different intermediary chemicals before using "phosgene gas - a deadly weapon used during World War II - as the chlorinating agent to yield sucralose." Trial is set for January 6, 2009

WHY NO HFCS!
A recent commercial from the manufactures association of HFCS' is obviously trying to dispel fears, but I thought it was interesting that the very quiet final comment was ‘in moderation' by the actress.

Soda and food manufactures moved to HFCS because it was cheaper. I think it is also interesting that Coke's plants in Mexico use good old fashioned cane sugar as a sweetener because our southern neighbors do not like the taste of the HFCS. Remember when the Coke folks got such flack when they first introduced the ‘new' and improved version of Coke back in the 80s with the new sweetener, they had to bring back the "classic?" They just waited until folks got used to the taste of the ‘new' stuff and apparently quietly took the classic off the market.

The site for processors of HFCS has this statistic: "According to the USDA, high fructose corn syrup accounts for roughly 41% of all caloric (nutritive) sweeteners consumed in the U.S." — sweetsurprise.com.

Well that's no surprise is it? According to the Center For Disease and Control: "two NHANES surveys (1976–1980 and 2003–2004) show that the prevalence of overweight is increasing: for children aged 2–5 years, prevalence increased from 5.0% to 13.9%; for those aged 6–11 years, prevalence increased from 6.5% to 18.8%; and for those aged 12–19 years, prevalence increased from 5.0% to 17.4%"

And as a general population increase: "In 2007, only one state (Colorado) had a prevalence of obesity less than 20%. Thirty states had a prevalence equal to or greater than 25%; three of these states (Alabama, Mississippi and Tennessee) had a prevalence of obesity equal to or greater than 30%." — http://www.cdc.gov

Moderation? Who are they kidding? The HFCS producers have been so successful at selling the cheapness of their product that more and more food processors are hopping on the HFCS band-wagon. How do you moderate something which is now gradually replacing other sugars in manufactured products to the extent that pretty soon you will not have an option?

"According to a commentary in the April 2004 issue of the American Journal of Clinical Nutrition, between 1970 and 1990, the consumption of HFCS increased over 1,000 percent." — http://www.diabeteshealth.com and because HFCS does not trigger the chemical Leptin which tells your body you are full, it easy much easier to overeat. — http://www.diabeteshealth.com/read/2005/05/01/4274.html
Other references:
High-fructose corn syrup's dangers:
-- LS Gross, Amer J Clin Nutr 2004;79:774-9.
-- Bray, George A. Am J Clin Nutr 2004;79:537-43

I recommend that you do your own research and not just take my word for it.

-- Catherine, The Herb Lady

Greening / Bring It Home!

When you consider ‘greening' options keep in mind family activities at home. They have more benefits than saving gas money. We do not need research studies (although they exist) to show the many advantages to having family night / activity days at home.

Aside from the many garden and cooking projects families can work on together, activities can include educational tools which are also fun, particularly for the younger members of the family.

SOME IDEAS:

Jodi Freeman, author of several books for children, developed coloring books to teach about the native peoples of the Southwest. "My Coloring Book About The Old Ones" is both an activity book and a learning tool. Included are pages for the children to draw their own interpretations of ideas. Available in print or download click here. For those home schooling - the benefit of having the coloring book as a download is that each child can have their own copy.

Susan Lovejoys delightful book "Sunflower Houses" is a gardening-with-children treasure, sure to bring the child out in all. Click here for more info on the book.

Board and Card Games: So many of us grew up playing board and card games with friends and/or family, and it seems like while they are still enjoyed by some, maybe exploring some of the great oldies would get some easy fun back into the family home activity selection options. I see board and card games as an opportunity to teach healthy sportsman-like competition as opposed to the ‘take-no-prisoners' variety which field sports can sometimes teach. I put together some of my favorites in an Amazon sidebar link and chose those that have the free-shipping option if you spend $25 - save gas and shipping too!

Old Time Radio Programs. If you think the children and teenagers in your home might not be interested in the old shows, just consider how much time and energy they put into their MP3 and other audio players. Among the many, many options for program options are comedy (wholesome - there is a word you don't see a lot), musical, drama, detective, and holiday themes.

A super and inexpensive source is Old Time Radio Cat. With the holidays coming up, a start for you is the central holiday page for Halloween, Thanksgiving and Christmas click here.

From there you can view the other categories in their sidebar. I am particularly fond of the old detective shows like Johnny Dollar, Nero Wolfe and Texas Rangers, but the old comedy of Fibber Maggie and Molly, Bob Hope and Jack Benny will never go out of style. If you are getting meals ready during holiday time, decorating the house, or enjoying some family time, how about a nice radio program to keep you company? As an aside many of the commercials are still in the programs — both historically interesting and occasionally de ja vue for current events.

And finally my friend Brenda Hyde has the greatest family-centered website. Oldfashionedliving.com Everything from crafts, to recipes, to tea party, gardening and just plain family fun stuff can be found there. Check out her blog links too.

Find some new or old fashioned ways to enjoy family time at your home!


-- Catherine, The Herb Lady

Ready, Set, PLANT!

Fall in the desert is a new beginning. For us the fall is actually our "spring" — time to get all the perennials, trees and shrubs in. Time to plant cool weather veggies and herbs.

Continuing sowing seeds through the end of September. Beginning October 1 and then generally until the end of February you can transplant all perennials and plant the edible seasonal garden.

WEATHER TIP: If we have an exceptionally hot October (we did last year), wait for transplanting until the day time temps are down into the 90s.

SOW: 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: Marigolds,; Mustard: Nasturtium; Ornamental Cabbage/Kale (Brassica Oleracea); Parsley; Peas: Radishes: Snapdragon (Antirrhinum Majus); Spinach: Sweet William Aka Pinks (Dianthus Barbatus); Turnips — all these seeds can be sown successively if you like, particularly the seasonal (annual or biennial) herbs such as dill, cilantro or parsley, every 2-4 weeks. (I generally discourage purchasing plants of these varieties, you will have better luck with seeds. — see cheap seed note below)

TRANSPLANT October 1st: Beets; Bok Choy; Broccoli; Brussels Sprouts; Cabbage; Calendula (Calendula Officinalis); Carnation (Dianthus Caryophyllus); Carrots; Cauliflower; Celery; Chard; Cornflower/bachelor Buttons (Centaurea Cyanus); Endive; English Daisy (Bellis Perennis); Evening Primrose (Oenothera Berlandieri); Fennel, Leaf; Fruit Trees; Garlic; Green Onions; Greens; Herbs, Hardy Perennials; Hollyhock (Alcea Rosea); Johnny-jump-up (Viola Tricolor); Kale; Kohlrabi; Lettuce; Marigolds; Mustard; Nasturtium (Tropaeolum Majus); Onions; Ornamental Cabbage/Kale (Brassica Oleracea); Pansies (Viola X Wittrockiana); Parsnip; Peas; Primrose (Primula Vulgaris); Radishes; Scented Geranium; Shungiku Chrysanthemum; Spinach; Stock (Matthiola Incana); Sweet William Aka Pinks (Dianthus Barbatus); Turnips; Violet (Viola Spp.)

Cheap Seeds Tip: Any culinary herb seed (spice) which has not been heat treated will germinate for you. Go to the cheap spice section of your grocer and find dill, cilantro (coriander), anise and other seeds for sowing in the garden. Unless you need a specific variety this is cheaper than packaged seeds and since they are meant for cooking they are not treated with any fungicides. Soak the seeds over night or for several days, changing the water each day and you will have quick germination of these inexpensive varieties.

My book "Edible Landscaping in the Desert Southwest: Wheelbarrow to Plate" was written for the desert gardener with a month-by-month planting guide to more successful gardening. The guide helps with the very important answer to when to plant what.

Have a great time in your fall garden!

-- Catherine, The Herb Lady

Some of My Favorite Charities

Dear Folks,

Check out my new sidebar on "My Favorite Charities"

Money is tight, of course, all over, so when considering how to make the most of charitable giving, we have many, many options.

Over the years I have heard many people say they have a 'problem' giving to charities because they don't see the benefit other than a handout - a little shortsighted in my opinion, but if a belief that you want to see 'more' for the donation, look no further than www.heifer.org.

The goal of Heifer International is to turn recipients into donors and to maximize the concept of "give a man a plow and he will eat for a lifetime" instead of a single meal.

I was frankly skeptical when my good friend Kathy Marshall and a fellow goat-lover told me about Heifer and then I did my research. Well-know folks like Barbara Kingsolver have endorsed and followed the path of Heifer's gifts.

When you donate to Heifer, you can chose the country of your choice (including the USA), and your donation goes into projects started by Heifer, where the recipient is given a cow, goat, several chickens, pig, or seeds, for example, to begin the work of building a productive life for the family and their community. In turn the recipient agrees to provide the first adult female of their new livestock to the next family in the village selected to be added to the project. The celebration of one family 'passing on' the gift to the next is huge in these projects.

Read Kinsolver's wonderful article on the Andean Goat/Mesquite Project which returned a village devastated by mass-commercial farming to its previous productivity.

And on my initial charities list is one of our most beloved local no-kill shelters, economically impacted by the recent economy upheavals.

There are many, many worthwhile charities -- if these don't satisfy you, find some local ones which do, and give even a little to help a lot.

-- Catherine, The Herb Lady

Grilled Cheese And Eggplant With Basil

Dear Folks,

One day several years ago I had a great urge for a grilled cheese sandwich. We had eggplant, we had sweet peppers, we had basil -- and a grill! And a new sandwich was born!

Grilled cheese sandwiches are the kind of homey, comfort food that just plain makes you feel good. The addition of grilled eggplant (good for you, leave the skin on) and/or sweet peppers and herbs (in alternate layers with the cheese) makes this a satisfying meal by itself. Doing the low-carb thing? Grill Portobello mushrooms instead of bread for the "wrapper."

1 Sweet bell pepper, halved, cored and seeded, and each half pressed flat
1 Small eggplant, sliced length-wise or sandwich length, approx 1/4 inch thick
6 Ounces cheese of your choice (try Swiss, Gruyere or Colby for a change), thinly sliced
French, rye or wheat bread (or Portobello mushrooms)
Olive oil
1/2 Cup approximate fresh basil leaves, rinsed and dried (leave whole)

First Step:
Lightly brush eggplant strips and peppers with olive oil. Sear vegetables 1 minute each side on grill or in pan, then cook, turning often until desired doneness. If using Portobello mushrooms instead of bread for the "buns," grill mushrooms in the same manner.

Second Step:
Lightly brush bread with olive oil and assemble sandwiches, alternating layers of vegetables, cheese, and basil leaves beginning and ending with cheese. Toast sandwiches on grill or in pan, turning at least once, until cheese is just melty.

Serve with fresh fruit and a glass of herb water--outstanding!

-- Catherine, The Herb Lady

Enroll in the New On-Line Class

Dear Folks,

Enrollment is now open in my new On-Line Class -- click on this post's title to go to the archive newsletter page to learn more details about registering etc. Class begins September 2nd. Timed to get you successfully gardening by the end of week 4 and cooking before the holidays, this economical program will satisfy tight schedules and gas-squeezed families.

This class is a 12-Week program called "Good Looks, Good Scents, Good Eats!" which takes you from garden dirt to table meals. Designed for the desert gardener, the information will still be helpful for other area gardeners.

How to succeed in gardening year round with edibles in the desert
Herbs Anise to Zahtar
Delicious meals using real food from your gardens for real flavor

Questions can be directed to:

info at herbs2u dot net

-- Catherine, The Herb Lady

Homey Hobbies -- Things Closer to Home

Dear Folks,

My two most obvious hobbies are gardening and cooking, and sometimes those two are more than sufficient to keep me occupied. At the same time, they can create some interesting "by-products" in the form of critters and reading. One could also call my writing a hobby except sometimes it takes over my life!

Although I no longer own miniature milking goats or laying hens, I positively reveled in owning and working with these 'additions to the garden.' When hand-raised as mine were, the goats were as keenly intelligent as dogs, would learn commands, and their names, and my hens came to their names , as well, when called and allowed me to hold them like babies and stroke their tummies. (The baby goats shown in the picture were from one of my 'girls' Sweet Annie.)

Some of the 'by-products' were the most delicious milk, yogurt and green eggs! (And yes, manure for the gardens.) The hens were aracanas sometimes called the "easter egg chicken" for their colorful egg shells which can range from pink, blue, and even green. The genetic working principle is the same as for brown or tan eggs.

The goats were Nigerian Dwarfs a type of milking goat known for their incredibly rich milk - one of the richest even among goats. "Dwarf" is a misnomer here as they are perfect miniatures.

Since I no longer have goats, I get to have my 'goat fix' assisting my friend Kathy Marshall with her goats. Kathy went a step further and makes lotions and soaps with the milk. Goats milk has special skin-care properties in addition to being more easily digested compared to cows milk for those who have milk issues.

You can visit Kathy at her website:

http://www.dbgoatsmilk.com/

Also if you want to know more about goats, you can email Kathy or me and we would be happy to answer questions. You do NEED to understand the proper care of goats in order to really enjoy them and their offerings.

My recreational reading includes cozy mysteries, the kind where there is no or minimal violence and the enjoyment is all about trying to figure out 'who dun it' while enjoying the characters' interaction.

While Christie's Poirot and Marple are some of my favorites, I discovered several series by authors whose expertise also included food -- a two-fer as I like to call these happy-stances, enjoyable reads with information and ideas too!

Susan Wittig-Albert's China Bayles Herb Shop Mystery series are absolute standouts.

Laura Child's Tea Shop Mystery series was an real eye-opener for me. I enjoy tea, but the author's knowledge of her subject matter together with a highly entertaining read has educated me on all things tea.

Cleo Coyle's Coffee Shop Mystery series is a little edgier than I usually enjoy but her characters, and her knowledge of coffee, are developing into another informative and entertaining series for me.

See the link in the side bar for my "Amazon - personal picks" to go to the amazon shop where I have links for the first books in each series (once on the page, click on "Cozy Mysteries with Food" in the upper right corner).

And one more entertainment companion I use is old time radio shows, while working on the computer. Since I do a lot of writing and researching on the computer, I like to listen to old time radio shows to keep me from turning into a computer-screen-zombie. See the link all the way at the bottom of my blog page to go to one of my favorite sources for hours and hours of shows. The site began as a hobby of Jon at Otrcat and has turned into a real passion.

Old time radio shows are a nice family option to just listening to the standard modern entertainment. The CDs each contain many hours of shows, can be played on computers or MP3 payers or most DVD players, and are a way of introducing the children to shows which were in many cases more wholesome. For any of the older members of the family it will be a great walk down memory lane.

-- Catherine, The Herb Lady

Greening - Alternative Energy and Your Legacy

Dear Folks,

Some years ago I read for the first time the basis for decisions in the Sioux culture:

"In Sioux culture, no decision would be made without reference to the will of the seven generations previous and in consideration for its effects and consequences for the seven generations following."

I think we all need to stop for more than a moment and consider that belief as a foundation for decisions we make individually and also on a national level with regard to where our energy resources some from and how we use them. (This is certainly true of every nation, too.)

What legacy will you leave for your later years, your children, grandchildren, nieces, nephews, the families of friends? Some ‘pundits' suggest we have a God-given right to use up any and everything on the earth — I think that is incredibly selfish. My ‘other mom' had a saying for those kinds of people - "eat the whole chicken today, and the feathers and bones tomorrow." Will you be leaving behind more chickens or only the feathers and bones?

At this moment the US Congress is considering legislation which among other things would open up off-shore drilling.

Also T. Boone Pickens has launched a national ad campaign to get the country to refocus on sustainable alternative energy forms, and Al Gore has also launched a challenge — both of them to make and ensure that the US energy usage is both sustainable and self-reliant and not reliant on other countries for non-sustainable sources.

Wheee - lots of words there, but consider these factors:

1) No one - not a person - is indicating that things like off-shore drilling or even opening wild-life areas will produce anything sooner than 5-10 years down the road - in other words this is not a quick fix, folks. (Nor is it as safe as some would like to believe - when humans are involved there will be accidents, errors and just plain stupidity -- on a recent visit to Venice Beach I was saddened to see just how much of the decades old oil contamination is still visible - nasty!)

2) Sustainable - really give that some thought, because with gas, diesel, and jet fuel running at all- time high prices something has got to give.

3) Of the "things" that can ‘give' and not give, the most glaring is that anything which is moved over land has options - anything moving in the air currently has no viable fueling options. We can make electric, solar and hybrid cars, trains, and even boats, but we can't yet make a solar or electric powered airplane — do you understand what that means? If something has to give, it is going to be your car, train or bus or boat ride.

Pickens is making the point that a mix of alternative sustainable energy such as wind, solar and hydro along with ‘some' non-sustainable natural gas exploration, will allow the non-sustainable oil to be diverted to airplane use, period, which would theoretically (yes I used that word) allow for maximum efficient use of depleting oil reserves to be used for planes while all the techno folks get to work on a better fueling system in the future for air travel.

Gore's point is that we have become reliant on outside sources and (my words here) we as a nation need to be come locavores with our energy sources.

The political side effect or benefit, if you will, to having our own sustainable energy sources is to deflect all future discussions about cause and effect of ‘our oil under their soil' decisions by our government. I'm not trying to make a pro or con political statement here, just an observation of every discussion in the last some years over oil and the rest of the world.

If you decide to get solar on your residence or business, then you have made a major decision in taking back some control over where, how and when energy becomes a problem for you personally. If you go further and plug your electric or hybrid car into you solar powered/supported home (or business), you have reduced energy load on the community and increased your control over your life and resources. Make sense?

There is a new company in Arizona which is trying to take the bite out of residential solar purchase decisions, because the big stopping point for most folks is the up-front installation cost.
I cannot recommend them yet, because I have not used them although we plan to get an estimate and consultation with them.

http://www.solarcity.com/

This company consults with you, then builds a system to your property needs, and leases the system to you, for a total of reduced electric company bills, lease payment of an amount less than your average monthly bill. They do this by owning (and therefore they have to maintain) the equipment for a 15 year lease, with options for you at the end. They take the tax credits to make it work for them.

I am not alone in believing Arizona, for example, is so sun drenched that to NOT take advantage of it is just plain wasteful, but the resources to build etc. need to be there. Check out solarcity on your own, don't take my thoughts by themselves.

So what will your legacy be? Will you go for window-dressing quick fixes, which fix nothing, or choose some reasonable, doable options for the here and now, which will have good benefits for the future?

-- Catherine, The Herb Lady

RECIPE - CHILI CON FRIJOLES

Dear folks
If you have read either my cookbook or any of the my many recipes published in different media, you know how passionate I am about using herbs and spices for flavoring food. Much as I love tomatoes and use them in many recipes, my view is many folks use tomatoes, tomato sauce etc. because they do not know how to flavor foods with herbs and spices. SO...I created this easy recipe to be an 'off-the-shelf' 30 minute dinner - Add extra time if you want to make the cornbread topping.

This recipes is all about the herbs and spices for flavoring No tomatoes. If you are not familiar with the herb Epazote -- it is referred to as 'natural beano' because it works! Mexican Oregano is a specific variety but you can use Greek. And, if you want you can make this as hot(picante) as you like -- I always err on the side of mild for general consumption. Enjoy!

CHILI CON FRIJOLES or BEAN CHILI
1 Tablespoon olive oil
1/2 Tablespoon granulated garlic
1 Tablespoon minced onion
1 Cup water
1 Tablespoon Mexican Oregano
1 Tablespoon Epazote (divided)
2 Tablespoons mild chili powder
1/2 Teaspoon salt
3/4 Teaspoon cumin
1 Teaspoon Sweet Paprika
1 Can (15 oz) Black Beans w/liquid
1 Can (16 oz) Vegetarian Refried Beans
2 Cups Frozen green Soybeans (shelled)
Optional: Topping using favorite Corn Bread Recipe.
Heat oil in heavy pan, add onion and garlic and stir for 1 minute, add all spices, and only half of Epazote and 1/2 cup water. Continuing stirring until all are well mixed, add other 1/2 cup water, refried beans and black beans (including bean liquid). Cook over medium heat for 10 minutes stirring occasionally. Add soy beans and continuing cooking for additional 15 minutes adding reserved Epazote in the last 10 minutes.
Optional topping. Set oven to 400 degrees and have ready a medium casserole pan. Mix corn bread batter according to your recipe and set aside. After adding soy beans to chili cook for 5 minutes. Add epazote, stir and pour beans into casserole. Gently pour corn bread batter over beans. Bake for 20 minutes approximately, until bread is golden brown.
Chili recipes are all about options: Add any of the following to the top of the beans before serving or before adding the batter: shredded cheese, chopped fresh onions, chopped fresh cilantro, green chilies or jalapenos if you want heat.
- - From the cookbook "101+ Recipes from The Herb Lady" - use this link to view the book through google book search

http://books.google.com/books?id=27dG_KCwjBAC

Or, click on the book cover in the sidebar to go to the publisher site.


-- Catherine, The Herb Lady

Beneficial Insects in The Garden - you can't ring the dinner bell if there is no food on the table!

Learn who are the good guys and the bad guys — and sometimes they are both! AND, if you are gardening with edibles — no chemicals! The final point of growing your own produce and herbs for the table (besides their beauty, general safety and non-toxicity for family and pets) is to control contaminants, so no chemicals.

First, if you can, leave some of the pests alone, so they will attract the beneficial insects. In a typical natural (no chemical) garden there may be a little damage to plants before the beneficial bugs arrive (you can't ring the dinner bell if there is no food on the table!).

When discussing beneficial insects, it is important to note that predatory beneficial insects can bite you. The larvae especially have jaws designed for catching prey and can look downright scary. Leave them alone to do their job. While photographing our gardens we have been delighted with opportunities to get portraits of many of these critters, plus other of the non- human "neighbors" who either inhabit our gardens or are merely passing through. We encourage some to stay and others to continue passing on through!

Caterpillars / Grubs — the larvae stage of many beloved garden visitors, can also chomp their way through some of your garden. Before you reach for the shovel to knock them on the head, consider that all the butterfly caterpillars need something to eat when they first hatch out of their egg and before they cocoon to butterfly adulthood.

The caterpillar of the remarkable sphinx moth is the tomato hornworm, so dreaded by many gardeners. In the desert the sphinx moth is a pollinator of the night blooming cactus. Learn the difference between truly destructive larvae (grape leaf skeletonizers) and the caterpillars of the swallowtail and other much-loved butterflies. Consider setting aside a small part of the garden for these critters, moving caterpillars to that location, and save your pest control energy for the really problematic ones.

A great site for identifying insects in the garden is one started by a couple of professors — this site is a labor of love for them, so be especially courteous in emailing them with questions, and be appreciative.

http://www.whatsthatbug.com/index.html


-- Catherine, The Herb Lady

It's a 110 degrees outside, the ground is 180 degrees in the afternoon sun, and I want you to Garden?!?

Pictured: Sweet Alyssum

Dear Folks,

August in the desert - by alternates it is either 110, raining torrents or humid enough to steam the veggies right in the ground - and I want you to start gardening!

No I have not lost my mind - many of our family's children are starting or have started back to school, folks are turning their minds to thoughts of fall and winter's cooler temperatures and gardeners need to think cool too -- cool-weather plants.

PLANNING TIP: Think snowsuits in July and swimsuits in December. The wholesalers have to do this for everything from clothes to outdoor equipment.

Consider that in order to have pumpkins for Halloween and Thanksgiving you need to have the seeds in the ground 90-120 days before harvest (depending on the variety). So it is with many of the cool weather herbs and the "cole" (broccoli) family, and winter squash (pumpkin is just one). So, we start 'sowing' in August, specifically August 1st or earlier (again depending on variety of winter squash for instance).

With much loved herbs like dill, cilantro, anise, fennel, parsley, caroway, etc., seed these in every 2-4 weeks through November and you will have a continuous crop until March or April next spring.

AUGUST SOWING:
Anise; Beans, Snap; Bok Choy; Broccoli; Brussels Sprouts; Cabbage; Caraway; Carrots; Cauliflower; Chervil; Cilantro; Corn; Cucumbers; Dill; Fennel; Onions, Green; Greens, all; Kale; Kohlrabi; Lettuce; Marigold; Mustard; Nasturtium; Parsley; Pumpkin; Purslane; Squash, Winter; Sweet Alyssum; TOMATOES? (Plant seed under the edges of existing basil, if you did not get plants in the ground in late winter.)

Use "nurse" plants: Seeding just under the tips of growing plants allows the leaves to act as ‘nurses' to shield the seeded area from intense, moisture robbing sun. Example: If you have zucchini already growing, sow the winter squash under the edges of the growing plants.

Use the concept of "Three Sisters" planting: Three Sisters is the name given to a type of companion planting used by Native Peoples to maximize both space and moisture. The original Three Sisters was corn, with beans planted beside the corn, and squash planted around the corn. The corn grows tall, the beans grow up the corn, and the squash covers the ground around both, providing a soil canopy and moisture retention. The beans put nitrogen back into the soil at the end of harvest.

Seeds germinate at different temperatures and moisture levels. Warm weather seeds like tomato and basil germinate in the warming soil; cool weather seeds like cabbage or dill germinate in cooling soil.

Watering: In an existing garden where you already water on a schedule (not xeriscape), such watering in conjunction with the soil temperatures will cause the seeds to germinate at their genetic time. If you are starting with a new garden bed, sprinkle the ground lightly (if you water too heavy the seeds will wash out) every other evening until you see some seeds germinating, then, apply a light mulch of no more than half inch to keep the soil cool and moist. As the plants grow, additional shallow layers of mulch can be applied to a depth of 1 inch or so. Start backing off watering to eventually match your regular watering schedule for gardens.

Summer Sowing - dreams of fall in the garden start with summer sowing!

(See side bar for link to Richters - a great source for herb seeds.)

-- Catherine, The Herb Lady

Tools & Tips: Moisture Meter

Dear Folks,

Here is the low desert when summer temps can be in the 108+ range and the monsoon season (a change in winds which affects humidity--not necessarily a lot of rain) is in full swing, it is actually possible to over water the garden.

One of my all-time favorite garden tools is a moisture meter (I sometimes refer to it as a water meter) which instantly reads the moisture of the soil 6-8 inches down.

You can't always go by the way a plant looks unless you are observing it first thing in the morning. Drooping in the afternoon is the way many plants conserve moisture.

For most herbs, using the meter as a guide, water when the indicator is between 2-3 on the dry side. Water mint when it is 4-5 on the scale. Veggies and fruit plants should be watered at about the same range as mint. Trees should be watered less frequently once established.

The purpose of watering 'after' the surface soil dries is to encourage deep root growth. In the desert the soil surface temps, asphalt, concrete, and the sides of containers can be approximately 180 degrees F on a typical hot summer afternoon.

This year we are in a record-breaking string of 110+ degree days, and once the humidity rises the temps will fall back down, BUT, that is where the possibility of over watering is going to occur.

Meters come in simple -- just the moisture reader -- and more 'bells-and-whistles" -- adding a light and pH indicator. They cost from $7 to $12 bucks, can be found at most nursery stores and departments or on the Internet, and are worth their weight in gold and plants.

Use a meter and it will become one of your favorite garden tools, too!

Happy gardening!

-- Catherine, The Herb Lady

Bringing My Blog Back Up

Dear Folks,

When I first put the blog up several years ago I thought I would be able to keep it going on a regular basis. But with life being what it is and was, I found some of the things I wanted to do with the Blog too time consuming versus putting out some internet newsletters and writing for local papers.

Now that posting to the blog is easier (for me anyway) and I have re-structured some of my writing I want to use this blog for my frequent thoughts, concepts and opinions on all things edible from the garden to the table, and greening up your life suggestions with an emphasis on helping you become a locavore.

A little bit about being a locavore and bringing buying decisions nearer to your home -- makes even more sense now that so many folks are having to adjust to a less-far-ranging errand running and lifestyle use of vehicles.

A locavore is both a person and a life-choice option. Being a locavore in essence means buying choices which are not only physically closer to you, but which also focus on where the 'thing' is made or grown.

If family and community are important parts of your life, then supporting local farmers, crafters, and the good old fashioned (now in again) mom-and-pop (M&Ps-for reference) stores -- you know, the ones owned and operated by your friends and neighbors -- is now more important than ever.

Does shopping locally guarantee you will always be happy with what you have? No, of course not.

But, for example, if you purchase locally grown, "seasonally available" fruits and vegetables, you are purchasing food which is picked at its prime, the most nutritious it will ever be, minimizing use of fuels, and supporting a local farmer.

If you shop at a M&P store, more money goes back into the local (your community) economy.

This is not about putting chain retailer or chain grocers out of business. This is about taking back control over not only your buying options, but also making choices which will result in benefits to you, your family and your community.

If your city or town prefers to deal with chain retailers and not the the M&Ps, think about whether your city or town is a cookie-cutter-found-anywhere type of town or does it stand out as a place to call "home town."

You know who has the power to support M&Ps and make chain stores really competitive? YOU!

If you always choose price over quality, are you producing your own self-inflicted injury, i.e., if all the chains take over all the cities and towns, where will your buying choices be?

There will always be a need for chain retailers and grocers, unless you want to create your own mini-self-sustaining life in your own back yard.

But like customers of mine at the farmers market who buy my fresh herbs -- many of them do not have the skills, time, or space to grow what I do. Likewise, I have not decided to grow my own cotton and weave my own cloth, etc. so I buy clothing from some chain stores and some M&Ps.

Here's a short to-do suggestion for you: Use the internet and find suppliers in your neighborhood. Go to http://www.localharvest.org to find food producers near you (all the USA and many countries). In Arizona you can find M&P stores offering many types of goods at http://www.localfirstaz.com.

Find a local farmers market by zip code or state at the USDA site at: http://apps.ams.usda.gov/FarmersMarkets/

And finally an important 'greening' tip for you and the health of your family. Do whatever it takes to ditch any food product containing 'high fructose corn syrup' HFCS from your and your family's meals including school food programs. The science about the health consequences and addictive nature of HFCS is still rolling in and overwhelming. It is about how our bodies react to this artificially manipulated sugar product. You and your family are far better off using cane sugar, honey, molasses and agave nectar.

And if the kids are addicted to sodas and you have a challenge getting them off the commercial sodas - make homemade sodas using unsweetened concentrated frozen juices (they are naturally sweet). Easy, they will like them and you get to control the ingredients: 1/4 cup of thawed juice concentrate to 3/4 sparkling water, seltzer or club soda (check the sodium contents of those 'fizzies' for choosing the right ones for your family). It is easy to teach even small children to make their own orange, pineapple, cranberry or raspberry soda using a marked measuring cup handy. Fill the cup to the 2 ounce level (1/4 cup) and add chilled fizzy water to near the top, transfer to a drinking glass, add ice if desired and enjoy.

Commercial options are out there - check out Hansens Natural Sodas, now available in most stores.

Have a wonderful day,

-- Catherine, The Herb Lady

The Herb Lady w/Basil and Lavender