Date: May 13th 2008

May 13, 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

. . .

Locavore -- see near the end for locally owned shopping.

An On-Line Course -- see below

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Dear Folks,

WEATHER

"Normal" temp range for MAY: Temperature Range Low 54 / High 106

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GARDENING

Blooming Gardens.

This time of year established gardens are in bloom, confirming that spring is well in
progress. The last of the winter flowers such as pansies, stock and calendula are
decorating the gardens with the addition of the new spring blooms of thyme, sage,
oregano, sunflowers, hollyhocks, scented geraniums, eggplant, peppers and tomatoes.
We are also seeing flowers and fruit on our summer squash.

The blooms on the peach, apricot, plums, and summer apples have passed replaced by
maturing fruit. The blooms on the pineapple guava are still giving us some of the most
remarkable edible flowers you will ever taste! Candy sweet -- and gorgeous, we think
they are actually tastier than the fruit which ripens in November!

The potatoe plants are blooming which means it is time to harvest the potatoes. This
year's roller-coaster weather delayed my harvesting potatoes, which I usually start
around April 1st, but they really weren't ready. I did harvest a few of my purple
potatoes to make a colorful potato/egg salad for our house guest to enjoy before
heading home to cold country.

Started to harvest more of the potatoes and about to open the red/white/blue patch of
'taters to see how they did.

We have been harvesting our artichokes - I don't think I am very good at doing the
peel, trimming for using the interiors very well - I've always been terrible with knives --
but we have enjoyed them roasted with a little bit of the wonderful blood-orange extra
virgin olive oil from the Queen Creek Olive Mill (see below).

Harvested my first garlic head and I am as tickled as kid at the candy store! You can
plant and harvest garlic two ways: Either plant them between Oct 1 and Dec 1 and
wait until the plant starts to go to flower (about 6-8 months) and harvest a whole
head of garlic; or you can plant 'green garlic' or as I call them 'garlic scallions' -
planting cloves from Oct 1 - May 1 and harvest when the tops are about 8-10 inches
tall and the clove has swollen slightly.

Even though we have a nice garlic producing economy in the Camp Verde area of the
state, much of the garlic we get at the store is from China - so why not grow your
own!

Some additional planting helpers I have discovered along the garden path, so to speak
are:

1) all white varigated plants needs some afternoon shade protection or the white part
will burn;

2) if you have a 'nook' where you only get overhead sun (like 11 a.m. to 1 p.m. or so)
this is a nice area to plant some of the white variegated plants like mints and spanish
thyme and some of the winter flowers like pansies and violets--as they will flower
longer into the heat of spring and summer;

3) I have been experimenting with a 'forest garden' where there is little light except
from the south in the morning and plants like alpine strawberry, spanish thyme and an
Arizona Native (usually found in the higher elevations) which is really fun to grow--
"Oregano de la Sierra" aka Monarda menthaefolia, one of the bee balms which smells
and tastes like oregano.

4) I am about to see if my experiment growing horseradish has worked - will let you
know next newsletter.

Until next time, have a wonderful thyme in the garden!

MAY PLANTING:
Seed in Basil, Chive (Garlic or Onion), Epazote, Perilla, or Catnip-- making use of the
canopy of flowering or vegetable plants.

OTHER EDIBLES TO PLANT: chilies, cucumbers, eggplant, Cantaloupe, Jerusalem
Artichoke, Musk Melons, Okra, sweet peppers, Sweet Potato, Fruit Trees (with care),
summer squash, winter squash, tomatillo, fig trees

FLOWERS: Multitasking flowers like sweet alyssum will grow year round in full sun.
Impatiens Wallerana, marigolds, purslane, portulaca and sunflower can still be planted
or seeded in.

For more planting suggestions for May check out "Edible Landscaping..." - the google
book search link below allows you to search the book online before buying.

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

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

LOOK FOR: The June issue of "Phoenix Magazine" is scheduled of have a short
interview article of me with a new picture taken of me and some of my garden -- a
part we call the "meadow" -- I really have difficulty having my picture taken, but this
one did turn out pretty good thank's to My Darling Deane.

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RECIPES:

ORANGE PORK CHOPS W/ROASTED VEGETABLES

1 chop per person
1/2 cup of mixed vegetables per person (carrot, onion, hartichoke hearts, and/or
peppers)
1/4 cup of fresh orange juice
Blood Orange Olive Oil (Queen Creek Olive Mill, or substitute any good EVOO)
Dried herb mix of orange peel, rosemary, thyme, marjoram, and savory (or use my
"Essence of Provence" blend)

Set oven to 425 degrees, place veggies in roasting pan, sprinkle with olive oil, toss
and roast 45 minutes.

Next, thick chops will cook up in 30 minutes, thin in about 15-20, so adjust starting
point to coincide with roasted vegetables finishing.

In a frying pan with lid, heat on med-high, add chops, sprinkle with herbs, sear one
minute, turn over, sprinkle with herbs, add orange juice, cover and turn down heat to
med. After 10 minutes, remove cover and turn chops as needed to cook and brown
throughly, the liquid will evaporate completely.

If desired, make a sauce in this manner: Remove chops and keep warm, bring the pan
back up to med-high temperture, add approx 1/4 cup (if cooking more than 3 chops
double this) of diluted orange juice (half juice and water and wine), scrapping the pan
to mix drippings in with juice. Allow liquid to reduce slighly, add a thin slice of real
butter, melt, and pour over chops, serve with roasted vegetables, crusty bread and a
glass of Apple Juice.

TIP: I love either roasting or grilling all vegetables. It always brings out the flavor and
sugars of these straight from the garden goodies -- except when I enjoy them fresh in
salads, or consider a salad made of mixed grilled/roasted vegetables and fresh.

MORE RECIPES at:

http://www.azalmanac.com

I have a regularly segment on gardening and cooking on Ed Phillips' streaming radio
program at the above site. The site has both current recipes and archives of past
ones.

And, my recipe book "101+ Recipes from The Herb Lady"

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

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FARMERS MARKET
I am at the Friday market on Center in Mesa. (And One Windmill Farms has
some great fall/winter produce and as always wonderful tomatoes etc.)

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My newly re-packaged herb blends are available through the website.

Have fun in the garden and kitchen,

Catherine

http://www.herbs2u.net

E-zine and books available at:

http://www.lulu.com/herbs2u

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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!

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

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CLASSES/EVENTS:

DESERT BOTANICAL GARDEN
http://www.dbg.org
480-481-8188

Summer--It's Sow'n Time in the Garden.

Saturday, June 7, 8-10 a.m.

If you are new to gardening in Arizona or an old hand at the trowel, this class
will give you inspiration to garden in the summer, with only a little perspiration!

The link below takes you straight to my class/event calendar on the website for more
details:

http://www.herbs2u.net/index.php?option=content&task=view&id=26

AND I am putting together a program for an on-line class which would start next fall.
If you have an interest, below is a link for an information list - no obligation, just a way
to seek your input on the class and distribute information to you.

http://www.herbs2u.net/cgi-bin/dada/mail.cgi/list/On_Line_Class/

BOYCE THOMPSON ARBORETUM

http://www.ag.arizona.edu/BTA

Recorded event information line: 520.689.2811
Business office phone : 520.689.2723


TO BOOK THE HERB LADY Contact Kathy Collins of The Collins Group, with inquiries
katiej1@cox.net (The Collins Group) Office Number: 623-581-8376 or visit her site

http://www.arizonaentertainers.com

There is also a link on my site to Kathy's.

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/newest