FLASH Discount - 1 Day - November 12th - Get Your Gardening Calendar.

Dear Folks,

A short flash discount from my publisher. 30% off the Price.


Get your gardening calendar TODAY (November 12th).
At checkout
Enter Code:      NOVFLASH30

Expires tonight at 11:59 p.m.

http://www.lulu.com/shop/catherine-the-herb-lady-and-deane-stanton-photographer/edible-landscaping-in-the-desert-2016/calendar/product-22323929.html

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Take Advantage of El Nino Rains - Harvest That Rainwater!

Dear Folks,

This was such a great graphic shared by the Valley Permaculture Alliance on facebook, I had to share it.

Rainwater harvesting is a two'fer -- use natural un-treated water for your gardens AND save money.  The more you utilize rainwater, the cheaper your water bill.

Go to the Milkwood website for more information.

If you have a garden you should be taking advantage of every rain drop which falls on your property.

Mulch does many things.  I eased the impact of hard rain on the soil - minimizing impact compaction; keeps the soil moist longer by minimizing evaporation and keeps weeds and some pests at bay.  ALWAYS keep mulch several inches away from the base of plants - some pests love the subway tunnel to the tender and vulnerable plant bases.

Full berms catch direct fall rain.

Half berms or swales, positioned on the downside of a tree or garden catch direct fall AND slope run off.

Sunken beds retain more of the moisture while mitigating heat and evaporation.

French Drains are really interesting.  I had an opportunity to see a demonstration of one several years ago at Bee Oasis.  Instead of a gutter at the roof edge the rain fell into a French Drain on the ground, filled will rocks and with underground tubing to re-direct the rain to outer area trees and beds.  Genius I thought, with a little bit of work all the re-cycle of the water is done by the underground pipes.

NOTE:  Today (Nov 4) is the last day to take advantage of my publishers FREE MAIL SHIPPING offer on my Calendar and Books.

You can start using the Calendar the day you receive it, for what to plant each month, gardening tips and maintenance information.

Free Shipping! My Publisher is offering Free Mail Shipping through November 4th
Use code: USMAIL11
codes are case sensitive.
This is a good opportunity to get my gardening calendar for family, friends or yourself. Month by Month planting information for herbs, vegetables, fruits and edible flowers, plus planting tips and maintenance information. Pictures from my garden show what you can be harvesting from your garden.

My Calendar and Books

After the rain finishes falling is a great time to get some seeds into the ground.

Make It A Best Day!

 

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Free Mailing Shipping Through November 4th - Author & Book Day at Boyce Thompson Arboretum

Dear Folks,

My publisher is offering FREE Mail Shipping through November 4th.

Use Code:    USMAIL11
code is case sensitive.

This may be the perfect time to pick up My gardening Calendar or books for family, friends or yourself.

My Publisher Link

My Gardening Calendar shows when to plant your herbs, vegetables, fruits and edible flowers, each month, with planting tips and maintenance information.

While I titled it desert gardening, any area of the US in USDA Zone 9b or above can use the same information.  It is not just about summer temperatures, it is about daylight hours, and soil and air temperature year round.

Southern Florida, South Texas and Louisiana along with Southern California friends and family may appreciate the calendar for their own gardening helper.

Links on the above states take you to the state city list to check for which zone each city is in.

Or maybe you or family would enjoy recipes focusing on using herbs and spices FIRST when seasoning.

101+ Recipes From The Herb Lady is my cookbook with 150 recipes to create tasty and healthy options and versions of some favorites.

Available as an eBook or in Print, either version will help both the novice and experienced cook try new herbs and spices in common and unique ways.

I hope the discount helps with some of your shopping list!

Boyce Thompson Arboretum
November 21, 2015
10 a.m. - 3 p.m.
Authors And Books Festival

Along with other local and regional authors, I will be answering questions about my books and calendar at this fun day.

"Meet "the person behind the pen" and take home personalized holiday gifts for the bookworms on your list. Talk with authors from across Arizona, writers from genres ranging from historical fiction and non-fiction, to mystery and suspense, memoir and children's books. Take part in one of the free writing workshops, which are walk-in, no reservations needed, or take an afternoon tour of the Herb Garden with Dennis Ellingson, author of God's Healing Herbs. Join our speakers in the Smith Building Lecture Room to hear their presentations on topics ranging from Gary Every's Arizona Stories to a poetry reading from Max Early's book, Ears of Corn: Listen. Other topics include From the Seed to the Table by Terri Aragon and History and Hauntings in Arizona by Lori Hines. Carolyn Niethammer will speak about the changes in our food over the last 300 years and Marilyn Stewart Osborne will be at the Australian Pavilion to share her memories of growing up in the Outback of Australia. Our Autumn foliage should be approaching peak color to make it an extra special day to visit the Arboretum . Visit our website to see the entire schedule of events. Bring cash for a tasty lunch in our picnic area - Chef Eric & Terri of Tall Order Catering will be grilling bratwursts for $4 each, burgers for $5 -- and hotdogs for $3"

I hope to see you at the Author's Festival!

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Get Your Garlic In Quick To Harvest In The Spring!

Dear Folks,

If you enjoy using heads of garlic, you need to get your garlic cloves planted NOW, before the 1st of November.

Garlic needs all the winter chill to properly form the heads we so love to use.

Pictured is a bed a couple of years ago, where I planted both regular and elephant garlic.  This is about 6 weeks after planting.

Note they are close together.  I plant extra so I can harvest "green garlic" during the winter when I want a "scallion" size garlic for cooking.

Planted about 4-5 inches apart, when I harvest I pull every third one, so that when spring comes along there is more space between the remaining ones.

I do the same thing with onions, planting about 3-4 inches apart to harvest scallions all through the winter, with the remaining ones forming storage size bulbs in last spring / early summer.  This is my red onion bed from last winter (January) lots of scallions to continue to harvest through the winter and spring.

You have a little more time to plant your onion sets out, but try to get them in ASAP so you have scallions sooner than later!

This is also the time plant Leek seeds (scallions on steroids) as they take about 120 days to harvest size.  Plant leek seeds every 3-4 weeks for a continuous harvest in the spring.  Many of them are ready just in time for St. Patrick's day recipes like Colcannon made with leeks and cabbage - Yum!

EVENT:
I am at the Boyce Thompson Arboretum on November 21st for their Authors & Book Festival.  Come on up and enjoy fall color while visiting with regional and local authors like myself.

"Authors And Books Festival November 21
10 am to 3 pm. Meet "the person behind the pen" and take home personalized holiday gifts for the bookworms on your list. Talk with authors from across Arizona, writers from genres ranging from historical fiction and non-fiction, to mystery and suspense, memoir and children's books. Take part in one of the free writing workshops, which are walk-in, no reservations needed, or take an afternoon tour of the Herb Garden with Dennis Ellingson, author of God's Healing Herbs. Join our speakers in the Smith Building Lecture Room to hear their presentations on topics ranging from Gary Every's Arizona Stories to a poetry reading from Max Early's book, Ears of Corn: Listen. Other topics include From the Seed to the Table by Terri Aragon and History and Hauntings in Arizona by Lori Hines. Carolyn Niethammer will speak about the changes in our food over the last 300 years and Marilyn Stewart Osborne will be at the Australian Pavilion to share her memories of growing up in the Outback of Australia. Our Autumn foliage should be approaching peak color to make it an extra special day to visit the Arboretum . Visit our website to see the entire schedule of events. Bring cash for a tasty lunch in our picnic area - Chef Eric & Terri of Tall Order Catering will be grilling bratwursts for $4 each, burgers for $5 -- and hotdogs for $3"

My Wall Calendar Helps you stay on track for planting your herbs, veggies and fruit at the best time throughout the year.  If you have family and friends in the Southern part of the country (Southern California, Texas, Florida and Louisiana) many of those areas have the same planting times as here in the desert.  Consider my calendar for a garden-lovers gift.

Have a best day!


-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Herb Festival Today - And A Recipe!

Dear Folks,

I am at the Boyce Thompson Herb Festival today and the weather looks like it is going to be a pretty day.

Herb Festival
Boyce Thompson Arboretum
Saturday  October 24 
11:00 AM - 3:00 pm
    "Herb is the word" during the annual Fall Plant Sale fundraiser and we'll have a variety of herbs available for purchase. This recurring Fall event  is strategically scheduled for late October to take advantage of optimal herb planting time. Meet members of the Arizona Herb Association and browse items at their booth; learn about container gardening from Catherine 'The Herb Lady' Crowley, all beneath the shady grove of pistachio trees across from our Wing Memorial Herb Garden.

https://ag.arizona.edu/bta/events.html

I will be sampling My Black Bean Humus recipe.  The focus herb is Epazote, known commonly as "Natural Beano" - AND it works!

Use Epazote to flavor bean and meaty foods.  If you want the "benefit" in hot foods, keep half of the herb to add just before serving.

Epazote is also traditionally used as a component of Salsa Verde, a mix of herbs used either to stuff fish or as a sauce during cooking or at serving.

At last year's Herb Festival I purchased some Roselle (Hibiscus sabdariffa) seeds from the Az Herb Folks (see link above), seeded in April, the plants took off and gave me a ton of "roselles" the beautiful, cranberry-flavored flower calyx to make beverages and add to salads and other foods.

Recipes:  When I am developing recipes I think in terms of similarities of foods.  Ever since I first tasted humus years ago I was hooked.  That was a big deal for me personally because I did not grow up liking beans or bean dishes even the ubiquitous baked beans everyone brought or served at gatherings was not something I gravitated toward.

But the humus, yum.  I began to think of what exactly humus was and came up with a simple comparison to the typical American diet - a peanut butter sandwich!  From there it was a matter of my mental taste buds roaming through combinations of a legumes and something to serve it with.

The Black Bean Humus was one of my first humus versions because of the high antioxidant qualities of the black beans.  I have made other versions - artichoke and edamame, and a garbanzo (traditional bean) and avocado are a couple of examples.

If the green olives seem strange (or you can use kalamata or other type of olive - just don't use those canned black olives), they add an additional layer of flavor and some of the salt for enhancing all the flavors.  I also frequently use olives in my pesto's for the same reason AND it extends the amount of pesto you have if you are short on enough basil to make the quantity you desire.

My Black Bean Humus
from "101+ Recipes From The Herb Lady" (available at sources listed below)  The Boyce Thompson Arboretum store also stocks my books.

1 can black beans, drained, reserve liquid
Zest of one line
1/2 to all the juice of 1 lime
1/4 tsp. cumin
1/4 tsp coriander or 3 tbl. fresh cilantro
4 peppercorns, ground
1/4 cup fresh epezote or 1 tbl. dried
10 green olives, pitted
2-7 tbl. reserved bean liquid

Tortilla chips or colorful root chips.  Or you can make vegetable cups from cucumber, zucchini or just use vegetable dippers.  The chips provide a complimentary protein to the beans.

Grind everything, except 3 black beans, the reserved liquid and a bit of epazote and chips
Using 2-7 tbl. reserved bean liquid to give desired consistency.
Pour the bean mix into a bowl, garnish with 3 beans in center and a sprig or sprinkle of the epazote 

I hope you make it out or made it out to the Herb  Festival today!

My books are available through these sources.


My books

Lulu (my publisher site)http://www.lulu.com/spotlight/herbs2u

Ibook
https://itunes.apple.com/us/artist/catherine-crowley/id372564893?mt=11

amazon - print
http://www.amazon.com/Catherine-Crowley/e/B002C1HWG0/ref=sr_tc_2_0?qid=1367065857&sr=1-2-ent

Barnes & Noble - print and Nook ebook
http://www.barnesandnoble.com/c/catherine-crowley

Kobo
http://store.kobobooks.com/en-US/Search?query=Catherine%20Crowley&fcsearchfield=Author


Have a wonderful day!







 


-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Making Home Made Salami

Dear Folks,

I have previously posted about making home made "Dry Cured Salami" using a pork tenderloin and it turned out fabulous.

Today I am sharing an oven-baked Salami.

Curing involves salt, sugar and spices to create a flavorful product.  In my Dry Cured Salami (above) version the meat is marinated overnight and then dried in the refrigerator for 4-6 weeks.  Like the method I use to refrigerator-dry my herbs, the constant removal of moisture by our modern refrigerators creates a "freeze-dry" effect.

Unlike many curing recipes I choose NOT to use curing salts which contain sodium nitrite.  I use a combination of organic sugar and sea salt (do not use iodized salts for curing), whether in my homemade corned beef or in this recipe for an oven cooked salami.  For something this small I can use my toaster oven and avoid a lot of heat from the big oven.

We are gifted on a regular basis with venison by family and friends who are hunters, and while we do not hunt, I have learned how to handle venison so it is tasty, and I decided to use my salami recipe on venison recently.  I have previously made the salami with grass-fed beef and a combination of ground turkey and pork.  Both were good.

This is another TWO day process, which requires an overnight in the frig before baking so plan accordingly.

My Homemade Salami

Ingredients:

1 to 2 pounds ground beef OR venison, chicken, turkey or pork 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon mustard seed
4 teaspoons organic sugar
2 teaspoons on non-iodized salt, like sea salt) 1 tablespoon coarsely ground black pepper 1 teaspoon liquid hickory smoke flavoring (optional)
1 tablespoon melted uncured bacon fat (use with venison or other low fat meat) 

Instructions:

1. Have a large piece of aluminum foil ready.  In a large bowl, mix together the ground meat, garlic powder, onion powder, mustard seed, salt, sugar black pepper and liquid smoke and melted bacon fat.  Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil and twist ends to make a snug package. Refrigerate for 24 hours.
2. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist. (Or use a pan with a rack so the meat package is held above the water.)
3. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

You can find my cookbook at links below.

Have a fabulous day creating tasty food!
 

-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

My books

Lulu (my publisher site)http://www.lulu.com/spotlight/herbs2u

Ibook
https://itunes.apple.com/us/artist/catherine-crowley/id372564893?mt=11

amazon - print
http://www.amazon.com/Catherine-Crowley/e/B002C1HWG0/ref=sr_tc_2_0?qid=1367065857&sr=1-2-ent

Barnes & Noble - print and Nook ebook
http://www.barnesandnoble.com/c/catherine-crowley

Kobo
http://store.kobobooks.com/en-US/Search?query=Catherine%20Crowley&fcsearchfield=Author



 

Around The Garden - October 13, 2015 - Upcoming Events - Herb Festival - Author's Day!

Dear Folks,

We were all expecting to have the triple digits behind us by now, but this week will be an exception.  The good news is we have had more rain this monsoon and more is expected the end of the week.

Pictured right are Jerusalem Artichokes (aka Sunchokes), red onion sets going in, Azure Blue Sage and one of the few ornamentals I grow, dwarf Bird of Paradise.  (Picture below are the harvested tubers of the sunchoke.)

We are lucky here in the Valley that the Sunchokes produce twice a year, Fall and late Spring.  If you are not familiar with them, this sunflower family member produces edible tubers that can be used like potatoes, but instead of starch they have a beneficial fiber called inulin. Inulin is present in many other plants, such as wheat, onion, bananas, garlic, asparagus, but is in far higher concentrations in the sunchoke tuber.  It can also be eaten raw.  It has a pleasant flavor, however, if you are sensitive to high fibers, go slow on trying them, as they can produce extra "air" in your system.  They are worth trying for all their healthy qualities.

The plants can be invasive, so find a spot in your garden where you can keep it under control.  The stalks can reach 7 feet + in height.

I plant a package of Red Onion Sets each fall, close together (3-4 inches apart), and harvest through out the late fall, winter and into spring  and early summerwhen I want a green onion.  Then later in late July or August I let the rest of them go to flower, and pull and air dry in the shade for storage onions, or I chop and sun dry for later use. (Pictured are the onions harvested, chopped and sun dried for storage.)

Blue Sage (Salvia azurea) has many names and while technically edible - it does not taste as good as the Garden or Bergarten sage we cook with - It is worth having in the garden for the brilliant neon blue flowers.

My beloved Dwarf Bird of Paradise is a plant I carted around for about 2 decades in a large pot until I found its happy spot in our garden.  I started this plant from a seed approximately 1977.  For the last several years she has bloomed reliably each fall, and had never bloomed before - so we look forward to this flush of color each year.  (When I moved to Arizona from a 4-season climate I was fascinated with the idea of growing 'tropical' plants so I happened on the seed and decided to give it a try.  It was a house plant for several years and then an outdoor plant for the last 3 decades.)

Upcoming Events

Two Events at the Boyce Thompson Arboretum are coming up the end of October and in November.  Mark Your Calendars!

Herb Festival Saturday October 24
11:00 AM - 3:00 pm
"Herb is the word" during the final Saturday of October's annual Fall Plant Sale fundraiser and we'll have a variety of herbs available for purchase. This recurring Fall event is strategically scheduled for late October to take advantage of optimal herb planting time. Meet members of the Arizona Herb Association and browse items at their booth; learn about container gardening from Catherine 'The Herb Lady' Crowley, all beneath the shady grove of pistachio trees across from our Wing Memorial Herb Garden.

Arboretum Book Festival Saturday, November 21
 
I will be one of many authors there (Last year there were about 30 of us!)

Meet authors from across southern Arizona, writers from genres ranging from historical fiction and non-fiction, to mystery and suspense, memoir and children's books. Our Autumn foliage remains glorious in early December, here's a chance 'to meet the person behind the pen' and take home personalized holiday gifts for bookworms on your list. Plans for the day include readings by select authors, music; maybe even a writing workshop!

Bring cash for a tasty lunch in our picnic area - Chef Eric & Terri of Tall Order Catering will be grilling bratwursts for $4 each, burgers for $5 -- and vegetarian chili at $3-a-bowl (cash only). Visit our website in November for the agenda and list of participating authors, or call BTA 520. 689. 2723

I hope you can make one or both of these events!
 
-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Sun Dry OR Refrigerator Dry Your Herbs & Edibles!

Dear Folks,

You can use the sun to dry your herbs.  You don't need anything fancy.  A tray lined with aluminum foil or parchment paper, some paper toweling over to keep the birds and insects off, clothes pins to keep the towel on, a table in the sun, and about 2 days this time of year.

Wash and spin dry the herbs.  Dry stem and all (use the stems as you would any tough herb like bay that you would remove from the food before serving).  (Picture to right shows drying tomatoes and herbs.)

Keep in the sun all day long, check at the end of the day and if not completely dry, bring indoors so they do not absorb overnight moisture and set back out the next day.

Store in cool, dry, dark containers and pantry.

You can also dry your edibles on paper towels or plates in the refrigerator.  All of us have had something dry out in the frig at one time or another.  Modern refrigerators mimic the commercial freeze-drying process, constant removal of moisture in a chilly environment.  (Pictures shows Stevia and a hot pepper dried.)

I do this for small bunches and in the winter when there is not enough hot sun.  The benefit of drying in the refrigerator is that it keeps more of the color, and essential oils intact for better aroma and flavor.

I had the happy fortune at a flea market a couple of years ago to pick up the trays used for a dehydrator (sans the base) and gave me more drying space in the sun.  (Picture is carrots, celery, herbs, kale and lettuce drying to make my homemade vegetable bouillon.)

Yesterday I started a new set of herb trays, they will finish out today.  I started labeling the trays as some herbs look similar to each other after drying. :-)

Pictured:  Mexican Oregano, Sage, White Flowering Rosemary (a little sweeter and less piney than standard) and Bay.   If you notice I have the stems drying too.  Makes great additions to soups and stews, remove before serving.  OR if you keep these woody stems longer, they make great kabob skewers.


Dry your herbs while having fun in the garden!

-- Catherine, The Herb Lady

My books

Lulu (my publisher site)http://www.lulu.com/spotlight/herbs2u

Ibook
https://itunes.apple.com/us/artist/catherine-crowley/id372564893?mt=11

amazon - print
http://www.amazon.com/Catherine-Crowley/e/B002C1HWG0/ref=sr_tc_2_0?qid=1367065857&sr=1-2-ent

Barnes & Noble - print and Nook ebook
http://www.barnesandnoble.com/c/catherine-crowley

Kobo
http://store.kobobooks.com/en-US/Search?query=Catherine%20Crowley&fcsearchfield=Author


 

If you enjoy this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

October - Get Your Cool Weather Garden Growing!

Dear Folks,

I hope you are getting your 'growing on' now.

October is great for getting all of the really tasty edibles in and growing.

Get garlic in before the end of October to ensure you have head garlic ready for harvest in April.  Plant extra so you can harvest "green garlic" (I call them garlic scallions), as needed through the winter.

I just put mine in October 2nd.  I lay the cloves out to position them about 4 inches apart, and then I'm showing that you plant them in pointy side up and cover.

This other picture shows garlic growing a couple weeks after planting in a prior year.  See how the tops look just like a scallion top?  Harvest when the tops are about 10+ inches tall and you can feel the clove has swollen slightly and become more rounded.

You can usually start harvesting the green garlic starting about 6 weeks after planting, give or take.

Get your roots and lettuces in and plan on successive sowing every 2-4 weeks through February.  Choose short maturity varieties.  For lots of greens choose leaf varieties over head types for faster harvest.

Get the sugar peas in and successive sow them every 2-4 weeks also for a super crop of these delicious edibles.  Kept picked young, you will have continuous production from each plant for months.  Sugar peas can be harvested at all stages (including clipping some of the growing tips for stir fries).  Young and slender, puffed a bit, shucked green and later harvested dried for storage and later sowing.  (Cook the dried peas as you would any dried pea/bean - but they cook up quicker.)

Need Incentive?


This picture is a harvest in spring, but you can be harvesting the lettuces, roots and sugar peas all winter long!

I've used some of these pictures in my Gardening Wall Calendar, a tool I think you will find very handy for what to plant each month.

I you like my blog posts you can subscribe and not miss any, by using the link in the top of the right side bar.


-- Catherine, The Herb Lady

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Seed Saving & Sharing - After Starting A Garden, The SINGLE Most Important Activity!

Dear Folks,

I mentioned. in my prior post on my experiences at the Grow Phoenix Summit, I would write more on seed harvesting, saving and sharing.

Here is why I titled this post the way I chose. The SINGLE Most Important Activity! After starting (or extending) your garden.

(The picture from is showing tomato seeds in the cup before washing and then on a paper plate to dry before storing.  See notes below about this preservation process.)


Those of us who are concerned about where our food comes from, who want to grow some or more of our own food, are increasingly at the mercy of just 10 major companies who control ALL of the commercial seed sources -- in the World!!  Monsanto, Dupont  and Bayer (all chemical companies) accounted for 40% of all seed control (Appx time 2007-2008 - it has grown since then). -- GMwatch.org

Here is the goal.  Harvest, store and share your garden's seed!  That is the single most important way each of us can take back control of quality, productive, diversity, healthy and GOOD tasting plant foods.

Each of you then contributes to not only keeping great plant varieties going but you are adding to regional adaptation which in turn creates healthier plants that do BETTER in your area.

Some folks in the Valley for instance are growing multi-generation cilantro for better production, slower to bolt and grow more greens into mid to late spring than losing them in late winter.

First -- Sow Wisely!  If you are a wiz at growing things and like to plant different varieties make sure you keep them separate by a good 50 feet.  The most loved plants like tomatoes, peppers, eggplant and basil easily cross-pollinate.  If you want your sweet bell pepper AND your habanero to come back true next year you have to segregate them so keep the harvested seeds pure.

Likewise all the squash, melon and cucumber plants need the pollinators to help and those pollinators will happily go back and forth from you cucumber to your summer squash thereby crossing the two in the seed later on.

Corn - Plant ONLY one variety a season - corn self-pollinates BUT the pollen can drift for up to two miles.

Make sure you check out the RMSA link below on tips on basic seed saving which refers to avoiding cross-pollination.

A point about crossing - the above information is for those who want to share and trade seed to keep heirloom varieties fresh.  I recommend you do this.

However if you are interested in "Landrace" (intentional crossing adaptation to build stronger varieties), you should check out this Adaptive Landrace site.  Landrace is THE most ancient of permaculture principles - just like nature, sowing multiple varieties - together - and seeing which ones are the strongest, harvest the seed and sowing again.  Thousands and thousands of years of natural cross-pollination and adaptation brought us many of the beloved heirloom varieties.  What could you come up with if you decided on a Landrace garden?

Harvest & Store

Seed must be perfectly mature and then dried for storage.  Moisture equals mold and destruction.  If you can, watch for the best and healthiest of your plants and be strong and DON'T harvest that fruit or vegetable.  Allow it to go to seed.  Why?  Because it is the healthiest and best and that is the plant you want to have come back next year.

Some seed is easy to see when they are ready to harvest dried -- bean and pea pods, the whole cabbage family (kale, radish etc.), root crops and lettuces, basils, parsley, cilantro all show you their dried seed heads.  Pluck seed heads, drop into paper bags, keep in cool dry place for a week or two, shake daily and then you will have most of the seeds drop to the bottom of the bag.  Sift the seed to remove the chaff and store in cool, dark and dry area in jars, paper envelopes or if perfectly and completely dried they can be stored in ziplock bags.  Label with date of harvest, variety and what generation it is (first time harvest is 1st Generation. Sow and reap next year, 2nd Gen.

Harvesting fruit seeds is a little different.  Some dry easily (melon, pumpkin, squash).  Tomato benefits from a type of fermentation where you pull the gelatin pulp of seeds out, place in a cup of water and let sit for a couple of days.  You will see white stuff form on the top (good mold).  Rinse multiple times to separate the pulp and the tip out onto a paper plate to completely dry.  This curing process makes for very stable and durable storage seed.  Here is a simple video on fermenting the tomato seeds.  I personally do not cover the container while fermenting and I use a paper plate instead of parchment paper.  Both ways will work.


Listen to a 4 minute webinar on Seed Preservation courtesy of Rocky Mountain Seed Alliance (RMSA)

RMSA has a 48 page guide to all you need to know about seed saving and preservation for $5.95.  To see what the guide has to offer use this link, click on a content title and see (for free) the depth of information available.

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Seed Bank vs. Seed Library

Many of us have read about "seed banks" or "seed vaults" where seeds are preserved and stored to allow for the quick re-start of sustainable food production in the event of a disaster.

"In the first half of the 20th century, seeds were overwhelmingly in the hands of farmers and public-sector plant breeders." http://www.gmwatch.org/gm-firms/10558-the-worlds-top-ten-seed-companies-who-owns-nature


"A seed library is an institution that lends or shares seed. It is distinguished from a seedbank in that the main purpose is not to store or hold germplasm or seeds against possible destruction, but to disseminate them to the public which preserves the shared plant varieties through propagation and further sharing of seed." -- https://en.wikipedia.org/wiki/Seed_library


Share your seeds with a Seed Library.  Here are some of the Seed Libraries in the Phoenix Area

Valley Permaculture Alliance

Phoenix Libraries

Mesa Seed Library

I know there are others - try googling your area and the words "seed library."


Seed Swaps

A Seed Swap is a stand-alone, usually one time event, where groups come together to trade seeds and helpful information.

I host a Free Seed Share/Swap at the Mesa Community Farmers Market - one is happening today, October 2nd).  I do this 3 times a year to coincide with the next primary planting time.  (Picture is my seed case for the seed swap.)

The Urban Farm is hosting "The Great American SeedUp" on October 31st.  There is a small reservation fee to get your place ($5).  The day of you can then purchase bulk scoops of seeds for nominal prices.  This is a great opportunity to get some seeds for sowing and sharing.  Register now as they sell out the tickets fast.



Find sources and groups near you to build YOUR network of seed sources and keep the Chemical Corporations and Corporate Ag, out of your garden!


-- Catherine, The Herb Lady

Finally a word on sowing.  Here in the Valley maximum success is achieved by planting at the right time for the variety.  My wall calendar is designed specifically to help you with those dates.  Each month the calendar shows what vegetables, fruits, herbs and edible flowers to plant, along with gardening tips and maintenance information.

See and Purchase the calendar

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Flea Beetles - The little buggers really bug me!

 Dear Folks,

Came out yesterday morning to find the flea beetles had attacked one of my young caper plants.

These little pests come out overnight and can do quite a bit of damage in one day.

The good news is they rarely endanger the plant overall.  The plant recovers and goes on growing.

The bad news is if you are harvesting the leaves, the damage can be significant, as seen in the photo I took this morning of my arugula.  Grrrr.

Last night the flea beetles found my volunteer arugula (I tend to let the lettuces some up in this garden at will).  More grrr.

With yesterday's Caper attack I chose to use Neem Spray because this is one of my caper trial transplants from Suzanne Vilardi (see our project post).

With today's problem with the arugula I am going to let nature work its way through this.  I harvested usable leaves (a few holes as opposed to lots) so I have some to add to my salads.

Here is some helpful info on flea beetles.  They come out at night, tend to favor certain vegetables.  Like aphids they like our cooler nights in spring and fall.  I am going to pick up some DE (Diatomaceous Earth) and keep on hand.


. . .

Check out my publisher's site for helpful tools (books - both print and ebook - and my year-round-gardening calendar on when to plant all the veggies, fruits, herbs and edible flowers.

-- Catherine, The Herb Lady

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

I attended the GroPhx Summit Yesterday - What a Great Day!

Dear Folks,

Yesterday I had the pleasure of attending the GroPhx Summit by The Urban Farm U.

The speakers covered a range of topics from taking control of your food sources (your backyard and gardens) to Seed Sharing, Community Food Banks utilizing gardens, training food entrepaneurs, to raising chickens and goats, to building food communities one street at a time.

Greg Peterson started off the day with a great presentation on Food Systems and how YOU can make it sustainable.

How about the idea of having one community garden per street in a city?

My major take away from this day was this:

The SINGLE most important thing YOU can do in your garden this year (besides plant, harvest and use/share) is to SAVE your seeds each season.  I am going to do a separate post on seed saving/sharing because it is so important.

AND remember my Free Seed Share/Swap is this coming Friday (October 2nd) at the Mesa Community Farmers Market.

For me the other important take-away is how I am going to try and get involved with local food bank(s) to find a way to teach their clients to grow some of their own food - if even in a large pot.  SNAP benefits can be used to purchase seed and plants that grow food.  Spending a small amount of their benefits on food seeds and plants can provide more Food $ value down the road, and maybe, just maybe they can grow enough to have leftover to sell.

Speakers:

Greg Peterson - Urban Farmer and Local Enthusiast. Greg's Urban Farm U has online classes, free webinars (check for those coming up soon), books, and other helping tools and resources for getting your backyard farm/garden going and growing.

Kari Spencer - Master Gardener and Farmer at her "The MicroFarm Project" growing food and raising chickens and goats for eggs and milk.

Michael McDonald, from the Community Food Bank in Tucson talked about how they are incorporating food growing, food entrepreneur training, and food markets into the system of Food Banks to create a true community to tackle all the issues surrounding poverty, poor diet and poor economic communities.

Chad Hudspetch of Endless Food Systems talked about Aquaponics - fish driven food systems to grow food.   While many people raise the fish for food you can use the same concept to raise fish just for your own enjoyment.  The fish waste feeds the plants and the plant beds clean the water.  A Win/Win for growing your veggies.

Bill McDorman of Rocky Mountain Seed Alliance detailed the loss of heirloom seeds, the concentration of commercial seed supplies to just a few - mostly chemical companies and the need for ALL OF US to share seed from our gardens, both locally and regionally to sustain precious varieties and keep us all in control of the future of seeds.  While Seed Banks and Seed Vaults are part of the idea, the real seed storage is located right in your back yard, in your gardens, waiting for you to harvest the next generation of regionally adapted food seeds.  MORE In my next post.

THERE is a cool opportunity to get seeds in bulk at the end of October. The Great American SeedUp sponsored by The Urban Farm.  Tickets are just $5 and they sell out fast!

Scott Murray, a 32-year Organic Farmer spoke on "Intensive Innovative Organic Production:" and how he has consulted on and built backyard to large farm projects utilizing organic methods and intensive and innovative ideas to secure the best food results.  One of the very fascinating new projects is growing coffee trees in an avocado orchard - in San Diego, California area.  Super concept!

Jake Mace provide a short Tai Chi exercise after lunch to loosen everyone up.

Check out the Speaker Bios here.

Two more organizations were present:

Whole Foods sponsored the breakfast for attendees to promote their WholekidsFoundation.org which provides grants for school gardens, funds school salad bars and has a Healthy Teacher program to show teachers how to cook healthy, to set examples for their students.

IMPORTANT:  The WKF is now accepting applications for the School Garden Grants, so if your child's school wants to start or add to an existing one, get the info ASAP>

Our LocalFirst folks have a new tool for you to FIND FOOD.  Good Food Finder AZ is where you can search for any source for food, whether farmers market, restaurant, distributor etc.  Check it out!

 It was a great day for all those who attended to get started or increase their participation and control over their food supply.
. . .

Not part of the summit, this came to me in my email and I had to share this.  THE BEST homemade DIY Chicken Feeder - No Spill (or very little).  If you have or are considering getting chickens you do need to see this video.

. . . 
GET GROWING IN October:

My planting info for October:
Beginning of Primary Planting Season -- Heavy planting possibilities:

Anise; Bay, Greek (Sweet); Beans, Fava; Beets; Bok Choy; Broccoli; Brussels Sprouts; Cabbage; Cabbage, Ornamental; Caraway; Carrots; Cauliflower; Celery; Chard; Chervil; Cilantro; Dill; Endive (and Chicory); Fennel, Leaf; Fruit Trees; Garlic; Kale, Ornamental; Kale; Kohlrabi; Lavender; Lemon Grass; Lemon Verbena; Lettuce (arugula, leaf lettuce etc.); Marjoram; Mints; Mustard; Myrtle; Onions, Green; Onions; Oregano, Greek; Oregano, Mexican; Parsley; Parsnip; Peas, Sugar & English; Potato seeds (not seed potatoes - use seeds) ("seed potatoes" or cut pieces of potato should be planted Nov 1-Jan 1); Radishes; Rosemary; Sage; Savory; Spinach; Tarragon, Mexican; Tarragon, French; Thyme; Turnips

EDIBLE FLOWERS TO PLANT:  Calendula; Carnation (Dianthus); Cornflower (Bachelor Buttons); English Daisy; Evening Primrose (Oenothera Berlandieri); Hollyhock; Jasmine Sambac (Arabian); Johnny-Jump Up; Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii); Nasturtiums; Pansies; Primrose; Scented Geraniums; Shungiku Chrysanthemum; Snapdragons; Stocks (Matthiola); Sweet William (Dianthus); Sweet Alyssum; Violet

Aphids are a major problem with cabbage family - forestall infestations. Add a fingertip of Dawn to 1 quart of water. Shake, pour 1/4 cup down center of each plant once a week.

Check out my wall calendar for all the rest of the month-by-month planting help   When to plant all the veggies, fruits, herbs and edible flowers.

See and Purchase the calendar

-- Catherine, The Herb Lady

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Growing Stevia, Last Day for Shipping Discounts from My Publisher - and Sun Tea with Stevia

Dear Folks,

Today, September 21st it the last day of my publishers Free Mail Shipping OR 50% off Ground Shipping Offer.

Enter code:    FGA915 when checking out and choose either Free Mail Shipping OR 50% off Ground.

My Publisher

This is also the lowest price this year (through September 30th) for my 2016 Edible Landscaping Planting Wall Calendar

Take advantage of these 2 discounts - perhaps a good time to think of gifts for the holidays. :-)

My Edible Landscaping Book.

Or, My Cookbook.

. . .

Sun Tea with Stevia

I am not a commercial soda drinker, but I like seltzer and sparkling waters.  I will make homemade sodas with fruit concentrates (such as from my jam canning) or use frozen unsweetened juice concentrates (1/4 juice to 3/4 cold sparkling water).

But when I can make sun tea (when the sun is nice and hot/bright) I make a concentration of organic green tea and some of my dried Stevia and add it to seltzer..

Sun Tea / Stevia Concentrate

Pint Jar
4 bags of Organic Green Tea (use any tea you prefer)
1/4 cup of dried stevia

Set out in sun for 6-10 hours.

Strain and refrigerate for use.

Empty a can of seltzer (12 ounces) into a tall glass and top with the green tea/stevia extract.  Sip and enjoy.

. . .

Stevia may be one of the Holy Grails of edible plants in the desert garden.  A true sub-tropical it seriously does not like the cold, and dies back each winter.  I have been blessed that this plant has come back for 4+ years and occasionally seedlings pop up in the spring.  I am in one of the low-chill hour areas of the Valley, which may help in maintaining the live roots through the winter.

I try to take full advantage of its heavy production and dry it for use later.  As an element, not an essential oil, the chemical compound (Steviol glycosides) which gives it the incredible sweet taste, is very, very durable.  I have 3 year old dried stevia I'm using up for this sun tea and it is still going strong for sweetness.

You can make your own liquid sweetener by adding Stevia to boiling water and let steep for 20-30 minutes.  Strain (save the leaves - you can get another steeping like reusing a tea bag), and refrigerate.  Use within a week.

I dry the stevia on paper towels in the refrigerator then transfer to mason jars for storage.

Stevia can be grown from seed but is a real challenge as many of the seeds are simply not viable.

More and more I am seeing Stevia plants for sale in the nurserys in the Spring.

GROWING Stevia -- Find a good sunny spot with regular watering.  Come late fall when the plant starts to flower and go to seed (you can try and catch the seed) wait for it to start to die back and mound leaves around the base and keep your fingers crossed.  I DO NOT remove the old dead stems until well into late spring.  I may prune back some of the dead top stuff but I do not mess with the root base, since she has been so good to me I don't want to disturb the roots by yanking on the stems.

Pictured is the Stevia emerging March 7th, then on March 29th, and last taken July 1st - the plant is 18 inched+ tall and at this point (September 21st) the flower heads are starting to dry out a bit.  (Time to harvest more for drying :-)






-- Catherine, The Herb Lady

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Around The Garden - Upcoming Events

Dear Folks,

Strolling through the garden the other day I snapped these pictures.

Part of the reason for showing you these is to remind you that most of them have been growing all summer, through the 115+ heat and up and down humidity.

Top to bottom:

Jerusalem Artichokes aka Sun Chokes
Garlic Chive Flowers
Ginger
Horseradish
Limequat fruit and flower
Sugar Peas sprouting (I sowed them September 2nd)
Purple Sugar Cane

I share pictures through out the year to hopefully inspire you to experiment with new-to-you plants or ones you did not think could be grown here.

. . .

On October 3rd, I am giving a free lecture at Chandler Sunset Library

Grow Herbs - Add Flavor To Your Table!

On October 24th, I will be participating in the Annual Herb Festival at the Boyce Thompson Arboretum.  I will be giving an informal Talk/Q&A at my table in the afternoon.

This is also the last weekend of the BTA's Fall Plant Sale , so come on out!

BTA Events

November 21st is this years Author Day at the BTA,  More details to be announced, but I will be participating along with other regional and related authors at a day to come out, enjoy the last of the fall color and get to know myself and other authors.

Arboretum Book Festival

. . .

Link to my publications


Have fun in the garden.


-- Catherine, The Herb Lady


Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.