Date: October 10th 2008

October 9, 2008

Dear Folks,

These are random notes, either responding to questions or related to any
of the usual and unusual cooking herbs or edible flowers and other
edibles, many found at Farmers Markets.* References to growing
conditions are for Sunset Zone 13, USDA 9b. All other information on
use is applicable anywhere you wish to enjoy herbs!

*Please support your local farmers at these markets (locally owned,
locally grown, locally produced). To locate farmers markets in your area
the USDA maintains a site - click on the state and a pdf file comes up
with markets listed by city.

http://www.ams.usda.gov/farmersmarkets/map.htm

For Arizona only Farmers Markets here is a special link:

http://www.foodconnect.org/farmers_markets/locator.asp

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Dear Folks,

Coming up FREE CLASS at the Boyce Thompson Aboretum. This Sunday
from 1-3 p.m. I will be conducting a free "Grow Your Own Dinner" class
at the BTA during their annual fall plant sale. The class is free with your
admission to the Arboretum. I will begin with a guided tour of their herb
garden and then into the class room to give you tips on choosing plants
for starting your own edible garden now. (People line 520 689-2723)

See also a note below about October 18th at the Boyce Thompson.

And check out my blog on growing garlic - now there's a flavor favorite
that is easy to grow in the desert garden -- good for you too!

http://www.edibleherbsandflowers.blogspot.com

Subscribe to receive my blog each time I post something (usually about
1-3 times every two weeks) by clicking on the link below:

http://www.feedburner.com/fb/a/emailverifySubmit?feedId=2176965&a
mp;loc=en_US

Or there is a "subcribe" box on the blog.
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WEATHER

Normal temp range for October: Low 49 to 106

Normal seems to be a word we are using more and more with quotes
around it! We are finally cooling off but the possibility of the occassional
'warm' day (there's that quote-stuff again!) will linger through near the
end of the month.
***************************************
So when DO we cut back the water, hmmmmm?

Right now and then again in the spring to summer time in the desert
getting the watering just right is a little tricky. Schedules work fine
when the weather is consistent, but when it is not, the schedules can
prove more problematic, than problem solving.

It is really important to do the all-important stick-your-finger-in-the-soil
test as well as using the water/moisture meter.

With the night temps dropping off faster than the day time temps, the
soil will not dry out as quickly, so it is really, really necessary for you to
be doing some hands-on work in the garden to make sure you are not
overwatering.

Here is my very general, guide to watering frequency for established
gardens -- everything but trees -- please remember this is only a guide,
which is why I strongly urge the use of a moisture meter:

70s water every 5-6 days
80s water every 4-5 days
90s water every 3-4 days
100s water every 2-3 days

Water the trees every 1 - 2 weeks, flooding or measuring a drip system
to ensure a deep watering cycle, where the trees dry out some between
watering.

If you are not familiar with the SRP irrigation systems those areas which
have this service benefit largely because of the deep drink all the plants
receive on a set schedule. During the winter the lots are flooded every 4
weeks, during the summer every 2 weeks and the trees florish. If you
have a standard vegetable and other edible garden even those lots need
to be watered more frequently. I mention this because it may seem that
every 4 weeks would not keep trees alive here in the desert, but it works
and they are -- that is the point about deep watering, which creates deep
roots.

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RECIPES:

ROASTED TOMATOES WITH BASIL
A harvest recipe - great for the end of the season tomatoes and basil fresh
from the garden.

Nothing could be simpler than this recipe for ripe from the garden
tomatoes, basil and organic olive oil. I used our heirloom black cherry
plum and purple basil.

Tomatoes, halved lengthwise - enough to fill a large baking dish in a single
layer- squeeze together if you have to, to get as many in as you can (you
WANT leftovers)
Basil, enough leaves to shred and cover the tomatoes lightly
Olive Oil, EV, organic

Heat oven to 425. Place tomatoes in pan, rinse, dry and shred basil
leaves, sprinkle evenly over tomatoes, sprinkle lightly with olive oil. Roast
for 45 minutes.
Enjoy: on the side, tossed with pasta, over baked, grilled or roasted
chicken, on toasted bread. Store left overs tightly in the refrigerator (save
all the juices and oil) or freeze.


LENTILS WITH FENUGREEK (þ101+ Recipes from The Herb Ladyþ)
This is a simple dish, highlighting the fragrance and taste of
fenugreek, commonly used in curry mixes, this fragrant seed spice is very
reminiscent of curry just by itself. (Some recent research shows fenugreek
seed to have some of the same blood sugar balancing qualities as
cinnamon.) A tasty, hearty dish for the fall, cheap and so good for you.

1 teaspoon fenugreek seed
1 teaspoon dried onion (or 1 tablespoon fresh chopped onion)
1 cup red lentils
2 1/2 cups water (more or less as needed)
Salt to taste
2 cups cooked rice

Optional: add any of the following to the lentils to add additional layers of
flavor: half teaspoon +/- of ground turmeric, fresh or dried thyme,
rosemary, savory;

Sweet Version: to make the lentils and rice sweet and savory add half
teaspoon of honey and half cup chopped dried apricots or raisins during
cooking

In a heavy pot toast fenugreek seeds over medium heat until
fragrant þabout 2-4 minutes (don't burn them). Add onion and cook 1
minute more. Add 1 cup of water þ carefully þ it will boil and steam
immediately. Add lentils and then enough water to cover (add honey and
raisins if desired and half of optional herbs at this point). Reduce heat to
simmer and cook lentils until desired consistency (about 30 to 40 minutes).
Add water as necessary to keep lentils covered and stir occasionally. Season
with salt to taste at end of cooking. Add remaining optional herbs just
before serving. Serve over cooked rice.


MORE RECIPES at:

My recipe book "101+ Recipes from The Herb Lady"

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

And my blog where you can also subscribe to receive the blog posts via
email:

http://www.edibleherbsandflowers.blogspot.com

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FARMERS MARKET
I am at the Friday market on Center in Mesa.

AND for you folks in the far East Valley - my spices are now at the
Superstition Farm store on Hawes between Guadalupe and Elliott -- the
Superstition Farm Dairy has its own farm store. Call (480) 986-7781 for
store hours and other events at the farm.

http://www.superstitionfarmtours.com

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LOCAVORE
Are you a locavore? Simply put a locavore is someone who makes
the conscious decision to purchase goods and produce grown, made or
produced within 100 miles of their home.

More Information:

Edible Phoenix is a print magazine, produced quarterly and is part of the
edible communities organization.

Find the current issue at your local farmers market or go on line to:

http://www.ediblephoenix.com

. . .

BUY LOCAL

http://www.localfirstaz.com

Here is the place to start when looking for locally owned businesses.
Begun as "Arizona Chain Reaction" to focus on locally owned
businesses, this non-profit group encourages support of your neighbors
and friends who own businesses in Arizona. Check out their site.

. . .

Queen Creek Olive Mill is the only olive mill in Arizona, producing
traditional and flavored extra virgin olive oils -- the blood orange olive oil
mentioned above is created in a single cold press where they put the
oranges right in with olives for pressing (they also have a lemon EVOO
which is also excellent).

Super offerings and now they have a lovely little patio area with nice
snack/lunch options.

http://www.queencreekolivemill.com

. .

Personalized branding iron for grilling. 480-330-3619

http://www.tbonebrands.com

. .

San Dominique Winery, Arizona's oldest continuously operated family
winery, is also home to garlic paradise. 602/549-9787.

http://www.garlicparadise.com/

. . .

Another great locally owned Arizona farmer is Kathy Marshall and her
goats' milk lotions and soaps made with the milk of her dairy goat herd.
Fresh eggs too!

NEW: For those of you in the East Valley, Kathy has taken her skills as a
dog groomer and is now offering grooming at her home in Apache
Junction. Her fees are more than reasonable and she has a real
understanding of dogs and their fears.

http://www.dbgoatsmilk.com

. . .

A source for finding other local sources of food is Local Harvest. They
have teamed up with the Slow Foods folks.

http://www.localharvest.org

Home schoolers and other parents of young children...

Jodi Freeman is the author of children books. Her activity coloring book
on the some of native peoples of Arizona is a great learning and teaching
tool as well as a fun coloring book for your children. "My Coloring Book
on The Old Ones" is available as print or download, see more information
at this link:

http://www.lulu.com/content/2201352

***************************************
CLASSES/EVENTS:

Boyce Thompson Arborteum

people line 520 689-2723

http://ag.arizona.edu/bta

October 12, 1-3 p.m. "Grow Your Own Dinner" with Catherine, The Herb
Lady

October 18, 2008 11 a.m. - 1 p.m. "Thrillin' Grillin'" with Catherine at
the BBQ and her annual demo of cooking and sampling foods made
wonderful with herbs.

GOOGLE BOOK SEARCH:
Copy whole link into your browser (or click on it) and then you can
search for words or phrases in box provided.

"101+ Recipes from The Herb Lady"

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

"Edible Landscaping in the Desert Southwest: Wheelbarrow to Plate"

http://books.google.com/books?id=uDio8-sC2wMC

My short booklet on choosing fruit trees like peach and apricot is now
available -- choose print or download:

"What a Chill Hour"?

http://www.lulu.com/content/2185385

View the last newsletter and see prior ones at:

http://www.herbs2u.net/cgi-bin/dada/mail.cgi/archive/herbs%32unl/newe
st