National Farmers Day aka Old Farmers Day - October 12th

Local First Arizona

Dear Folks,

A day to honor our farmers.

I consider myself a farmer even though I do not farm acreage - just a large residential lot.  However I am always appreciative and somewhat amazed by the real farmers out there providing the food most of us rely on to "be available" in the store when we need it.

National Farmer’s Day was once called Old Farmer’s Day, and it has deep roots that go back to when agriculture was much more common in everyday life. Essentially, the day was to thank farmers for their hard work and contribution to the economy. It is believed that agriculture is one of the world’s oldest industries, and the economies of many countries still rest squarely on the shoulders of the agricultural industry. 

The day was set on October 12th because it is after the traditional harvest times of many crops—back before cold-hardy cultivars and technologies like high tunnels and other methods to extend the growing season were put into practice. That way, the farmers themselves would be able to join in the festivities because they would be done with the harvest. -- https://agamerica.com/history-of-national-farmers-day/

For all of that - shop with an open mind at your local farmers market.  You can help the farmers who supply farmers markets by understanding "seasonal availability" and try to consider what looks good at the market for dinner, meals etc. rather than go only with a list and be frustrated when your "local farmers" do not have an out-of-season vegetable, fruit or herb.

Purchasing what is seasonally available means those farmers can be more profitable and continue to succeed in supplying locally grown food.  Give that some thought.

Speaking of seasonal -- watch for my November Planting/Sowing tips post next week.

Here are two links to find farmers markets near you.

LocalFirst

USDA list

"...there were 8,771 farmers markets listed in USDA’s National Farmers Market Directory [2019]. This is a 6 percent increase since 2014" -- USDA


Now that the weather is cooling off - get out in the garden and get your growing on!  :-)


-- Catherine, The Herb Lady

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World Vegetarian Day - October 1st -- October is Vegetarian Awareness Month

Three Sisters Stew.

Dear Folks,

You do not have to be vegetarian to appreciate vegetables.

As gardeners we treasure the bounty from our efforts.  Our vegetables, fruits and herbs are royalty for all of the work to make them available for us.

So, how come vegetables are the after thought when preparing a meal?

You do not have to BE vegetarian to treat these great garden gems like the stars they are.

I like many of the modern chefs creating "vegetable forward" meals, featuring them rather than as the side dish.  

Pictured is my "Three Sisters"  stew simmering away on the stove.  I also added some potatoes.  This hearty and tasty meal-by-itself dish is based on the principles of Three Sisters Planting of the Native Americans:  corn, beans, and squash.  A balance of foods that is nutrient and fiber dense.

I had pumpkin last year which was not fully ripe but the frost was coming so I harvest it immature (you CAN do that), diced. roasted and then froze for use.

I was in the mood to make a Three Sisters meal so I purchased frozen organic corn and edamame (I like the nutty taste of this soy bean, plus it is higher in protein).  I also had pre-cooked and frozen some diced potatoes, and bingo I had simple ingredients for a simple meal.   Traditional beans would be tepary or pinto.

My Three Sisters Stew

The ratios are very forgiving so don't fret about exact amounts.  I made this as a stew.  If you want to make as a soup, double or triple the broth amount and leave out the corn starch.

2 cups cooked squash
2 cups corn kernals
2 cups edamame (shelled)
2 cups broth of choice
2 cups diced partially cooked potato
1/2 cup of white wine
1 teaspoon thyme
Onion diced
1-2 cloves of garlic, pressed or minced
1-2 tablespoons of olive, avocado or oil of choice 
Salt and Pepper to Taste
Corn Starch

Optional:  Bay leaf for cooking, remove before serving.
Optional Garnish:  sunflower* petals and/or sunflower seeds, roasted, raw or ground  

In a soup pot (about 2 quart minimum) heat the oil on medium and add the onions.  Stir and cook for about 3 minutes.  Add the garlic, stir and cook for another 2-3 minutes.  Add the broth, half the wine, thyme and if using the bay leaf and bring to a boil  Add the corn and potatoes and cook for 2 minutes.  Add edamame and cook for 5 minutes.  Add the squash and cook for 2 minutes.  Mix the corn starch with the rest of the wine and stir in the stew to thicken - usually takes about 3-5 minutes.  You can adjust the corn starch / liquid ratio to make it thicker or thinner..  Taste for salt and adjust.

Serve with garnish of choice. 
   

*The sunflower is called the Fourth Sister because it was grown along the outside of the three sisters planting to attract pollinators.

Vegetables:  When trying something new and you don't know how to cook it -- Roast or Grill it.  Roasting or grilling vegetables brings out the natural sugars and tends to decrease any potential bitterness.   Whole or chopped, brush or toss with oil, a bit of salt, pepper and an herb of choice.  350-400 degrees, stir or flip every 5 minutes until cooked to your satisfaction.  Pictured:  Chopped carrots, potatoes, sweet potatoes (purple), and onions with a sprinkle of rosemary.  Great tasting combo.
 


Read up on World Vegetarian Day at this site:
https://ucdintegrativemedicine.com/2015/10/world-vegetarian-day-not-just-for-vegetarians/#gs.6bwd7s

Think outside the "meat" - what vegetable(s) can you turn into a main dish?

Our weather is getting to that wonderful mix of cool mornings and warm afternoons.  Enjoy yourself and be kind to one another.  
 


-- Catherine, The Herb Lady

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International Coffee Day is September 29th!

Dear Folks,

I am a coffee lover - maybe an over-the-top coffee lover - and a confessed purest - I do-not-dirnk-burnt-old-coffee!

It is the one thing I can't deal with - poor coffee.  I am polite with other's coffee offerings and may sip some but I can't enjoy it.

So generally I rely on making my own - at home - one cup at a time.

Pictured is a combination of two cool coffee ideas I am going to explain.

One is how to make good iced coffe.

The other is to make your own homemade pumpkin-spiced milk for coffee (or other uses).

It is September 25th as I am writing this and it is still hot enough my coffee in the morning is iced.  So here is the trick I saw some years ago on the correct way to make iced coffee and it is more about chemistry.  You can make a pot or a cup at a time using the ratio below.

Iced Coffee

Receptacle of Choice
Normal amount of ground coffee (this is one of the key points - so whatever amount of coffee you use - keep it that level)
About HALF of the water normally used
Fill receptacle with ice cubes - normal size not mini.

Process as usual and voila - iced coffee to which you can add creamer etc of choice.

Here is the chemistry:  if you simply add ice to already brewed coffee it dilutes it but does not capture the flavor / oils.  When the HOT coffee in the above recipe hits the ice it "captures" the flavor.  This was genius when I saw the video and I have been making it this way when the temps call below 80 for some year now.

Enjoy!

Pumpkin Spiced Milk (REAL Stuff)

When fall starts to beckon and all the pumpkin-spiced goodies show up in stores and Starbucks, I drop my 'tropical' mentality and go looking for ways to use pumpkin in recipes.

And I confess I LOVE pumpkin lattes.  But I don't love the chemical concoctions companies like Starbucks use to make the flavor.

So of course I went looking for homemade versions and I found two which were the basis for my version -- FoodNetwork and Libby's both had okay sounding recipes but they were not good enough and they also were designed to make 1 or 2 coffees at a time calling for hot coffee immediately.  I wanted to have a batch of pumpkin milk on hand.

My Pumpkin Milk For Drinks
This makes 1 cup (I make up big batches based on how many serving sizes are in a small can of pumpkin puree and adjust the other ingredients).

2/3 cup milk (I use whole milk, but you can use any milk product you prefer)
1/3 cup pumpkin puree* - make sure it is the 100% kind and not pumpkin-pie filling which has other things added
2-4 teaspoons of organic sugar (or any sweetener you prefer - I usually use 3 teaspoons)
1/4 teaspoon of pumpkin pie spice (go ahead and play around with PP spice combinations that equal 1/4 teaspoon - ginger, clove, nutmeg and cinnamon are the usual components)
1 teaspoon vanilla [I left this out in original post]
Optional:  Whipped Cream

Blend all ingredients except whipped cream well.  Store in the refrigerator and use as desired.

Pumpkin  Milk Punch

My wonderful guy is not a coffee drinker, nor is he into much alcohol,  but one day I asked if he would like a glass of Pumpkin-Spiced Milk Punch (he is a big milk drinker and does enjoy the rare eggnog), so I made up a glass for him and he really enjoyed it.  Alcohol is optional.

1/4 cup of My Pumpkin Milk
3/4 cup of regular milk
A jigger +/- of brandy or other similar liquor to taste
Optional:  Whipped Cream

GARDEN

Some of the seeds have sprouted from my sowing this past 10 days or so,  Radishes up in 4 DAYS!!!.  The carrots, dill and cilantro are visible, so are some of the lettuce/greens mix I put in. Yippee - fall off to a great start.

Oh by the way - we got 2.3 inches out of the storm Sunday/Monday - about half of our usual Monsoon totals.  I am hoping for more this next 2 days.  I have mentioned with the crazy weather pattern since mid Winter which "delayed" spring and summer, that with the "non-soon" as some called it with virtually no rainfall, that maybe, just maybe the "monsoonal rains" would also be delayed. Monday's total seems to show that.

Have a great week!

P.S.  If you missed the OCTOBER planting tips post - here it is.

To have the planting info at your finger tips - all the time - you can purchase my planting calendar through links on my website.

-- Catherine, The Herb Lady

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October Planting Tips - Free Seed Share Coming Up

Dear Folks,

"Spring in the Desert" - we call fall our spring because this is when we do most of 'heavy' garden work, trees, shrubs and cool weather edibles all go in now. 

Pictured is my garlic a couple of years ago - November 15th - this is how you want your garlic patch looking if you plant right at or near October 1st.  This will give the future heads a good long cold to help create the heads of cloves we all love.  Garlic needs about 7 months give or take to fully form those heads and it needs all the winter cold/chill nature will give it.  You will note it looks like a lot of garlic - and it is.  I plant 2-3 inches apart so I can harvest "green garlic" like a scallion as needed through the winter.

* * *
Free Seed Share and Gardening Q&A
Saturday, October 5, 2019 at 10 AM – 11:30 AM

Mesa Urban Garden
212 E. 1st Avenue
Mesa, Arizona 85201

"Springing Into Fall Sowing"

You are welcome to pick up seed, and bring heirloom, non-gmo seeds to share.  Seed you have grown is great because it means it is adapted to our climate in the Valley.

Many long time Valley Gardeners know fall, in many ways, is our "Spring" because so much planting and sowing goes on now, taking advantage of cooling soil, but warm air temperatures.

Fall and Winter seeds germinate in the cooling/cool soil - these temperatures are their "activation point".

Catherine, The Herb Lady will answer your questions and give tips on fall/winter gardening. 

* * *


Another Allium family member is onions, specifically those which produce bulbs.  Read up below and learn about the culture needs.  You CAN grow any onion for only the green tops but if you want storing bulbs, specific varieties have different culture requirements.

Growing Onions:  The Long and Short (and in between) of it - Latitude and Variety Matters.  Or, better known as day-length specific, referring to the performance of the plant during its primary growing season.

(FYI Corn is another plant species with varieties best suited to long or short day length -  meaning a variety growing best in the cool spring OR the hot summer.)

Here in the Valley we typically sow onion seed in October and plant sets November to January.

Not all onion seeds or sets are sold with day-length information and Johnny's is not the only seller.  This is to help you understand a little bit about why the ones you planted did not perform or if you sowed or planted at the right time.

The latitude of Phoenix, AZ, USA is 33.448376 which means Short Day Onions will grow best in the Phoenix Metro area.

Johnny's Seeds has a really helpful guide, map and chart to understand choosing the best performing onions.  You can download the PDF chart to have handy.

https://www.johnnyseeds.com/growers-library/vegetables/onion-bulbing-daylength-latitude-map.html?

GARDENING!

October PLANTING:

Spring!!! in the Desert - Heavy planting possibilities:

Anise
Bay, Greek (Sweet)
Beans, Fava
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage            
Cabbage, Ornamental
Caraway
Carrots
Cauliflower
Celery
Chard
Chervil
Chrysanthemum, Shungiku
Cilantro
Dill
Endive (and Chicory)
Fennel, Leaf
Fruit Trees
Garlic
Greens
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, English and Sugar/Snap
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
           

GARDEN TIPS for October
"Spring in the Desert" - we call fall our spring because this is when we do most of 'heavy' garden work, trees, shrubs and cool weather edibles all go in now.
    The beginning of primary perennial planting season is now through February.
    Cool weather annuals and biennials can be sown every 2-4 weeks (beginning in August) through end of February for a continuous crop through next spring.
    Garlic: Plant garlic cloves no later than October 31st to ensure full maturity of garlic heads in the spring.  Plant extra if you want ‘green garlic’ (used like scallions) through the cool months. The ‘green garlic’ can be harvested when the clove below the soil swells slightly.
    This is the beginning of bare-root planting season. Asparagus, raspberry, blackberry, grape, and strawberries may start showing up in your favorite garden nursery.
    If you have ever-bearing berry vines, cut them down to the ground after the fruit is finished. (This is easier than trying to keep track of which are the oldest canes — commercial growers use this practice.)
   
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

Make and use a safe soap spray on aphids on other plants (the aphids like our cool nights too!).  1 teaspoon each of dawn and vegetable oil to 1 quart of water.  Spray every 5 days for a minimum of 3 repeats to keep them under control.  Neem spray is a good alternative.

Around my Garden.  I am going to use my cinder block bed (CBB) for root vegetables this year and my 'middle' bed for herbs. The CBB did so well for watermelon this spring and summer I am going to consider it again for later winter seeding, while harvesting the roots. Careful consideration to mixing root plants among other plants is something I will have to pay attention to.

Last year's "lettuce/greens" patch did so well I will continue with that concept.  I seeded densely so I could do a cut and come again as needed and it worked really well.  Pictured last year near the end of October, cutting ready!

I got the first sowing of sugar peas in and will sow more in about 2 weeks.  I cannot get enough sugar peas!!!

Have a great "spring" getting your garden growing!

-- Catherine, The Herb Lady

My gardening calendars and books are available through links on my website.

Consider liking my facebook page, :-) - There are duplicate postings but I also share relevant gardening and cooking information from various facebook gardening and cooking groups online.

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