Date: November 19th 2008

November 17, 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,

And check out my blog for my notes on nutrient density!

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 November: Low 35 to 85

Last year we had lovely warm fall temperatures right up until
Thanksgiving and then it dropped, so have the frost protection cloths
ready for the tender edibles.
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SPECIAL BOOK AND DOWNLOAD PRICING OFFER. See note below
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Dear Folks,

Nothing says fall like the color changes and anticipation of fall and
Thanksgiving foods, pumpkin, all the cole family (cabbage), root
vegetables, and the citrus is ripening up nicely. Lemons and limes can be
picked at will now. They sweeten up the longer they are on the tree, but
are good to use at any stage once they reach a nice size.

Gardening now, for us, means starting to gather the leaves from the
diciduous fruit tree drop for composting and mulching. As a general rule
the leaves are raked into the tree wells to be allowed to break down and
act as compost (feeding) and mulch (moisture retention). But I also start
collecting the leaves in piles or bins to get the potato beds' "covers"
ready for when I plant on New Year's Day. If you've missed my writing
about my method of growing potatoes, I set out seed potatoes 'on'
loosened soil in a bed made only of 2x6 side rails for containment, and
then use decomposed leaves and compost to cover, barely covering at
first, and then adding as the plants grow up through their blanket of
compost -- makes for very eash harvesting in the last spring.

The garlic I planted for head-garlic harvesting next spring is coming along
really well.

We have a baby artichoke next to the main re-growth plant, which we
will cut and transplant so we have two good-sized 'chokes for next
spring/summer.

The peach and apricot leaves are starting to drop...the citrus is beginning
to turn color...and the banana plant has half a dozen or so 'hands' of
bananas coming along -- so far so good!

So what can you plant now?

If you love the cool weather herbs like dill, cilantro and parsley, continue
to seed in through mid-December for continuous cutting opportunity.

You can still transplant lettuces and the cole family plants, set out some
garlic cloves for harvesting 'garlic scallions' when the plants are about 8-
-10 inches tall.

Don't forget to collect seeds from last crops of peppers, tomatoes and
eggplants. Dry the seeds well, gently brush off vegetable matter, store
in paper envelopes marked with harvest date. You can start these types
of plant seeds inside or in a green house December 1st and they will be
ready to transplant around February 15th when the last frost date
passes. Don't forget the basil! Same starting and planting times.

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SPECIAL BOOK AND DOWNLOAD PRICING OFFER.
Folks, with the economy of concern to everyone and the time never
better for gardening and cooking at home, I have arranged to have a
downloadable copy of both the gardening book and the cookbook
available on the publisher site.

http://www.lulu.com/herbs2u

The "Edible Landscaping..." book is $12.95.
The "101+ Recipes..." book is $14.95.

You will also see that you can purchase the print version of either book
in the same link for the same price, but watch the shipping, which is why
I decided to make it available as a download -- you have the book quickly
available in your computer for easy reference and you save shipping
charges.

A little bit about the book price. The publisher finally made available
what is known as 'trade weight' paper versions -- lighter than the high
quality paper used in the regular books (those are available via Amazon
etc. and the publisher site). The lighter weight means less production
costs and lower weight for shipping (but shipping prices in my opinion
are just out of control). So anyway, that is what the difference is you
will see between the print version and original version of either book.
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RECIPES:

Celery is an underused vegetable, in my opinion. Once folks
realized how great celery is as a 'component' of flavoring, most cooks
forgot it as a side dish vegetable. A while back I created this festive
celery side dish to go with Thanksgiving dinner.


BRAISED CELERY WITH CRANBERRIES
(from the "101+ Recipes from The Herb Lady")

Save the tougher outer stalks and leaves for your soups and
"aromatic" work.
Celery, both vegetable and seed, has long been used as a
"substitute" for salt, most likely in part because it has naturally occurring
sodium. Celery is also a diuretic and a possible hepatic (liver and
digestive aid).

2 cups cut-up celery (more attractive if sliced on angle)
2 tablespoons tender celery leaves for garnish
1 teaspoon olive oil
2-3 tablespoons water
1/2 cup whole fresh cranberries
1/4 cup dried cranberries
1 teaspoon Poultry Seasoning

Heat oil and add seasoning, mix well, add celery, whole cranberries
and 2 tablespoons of water, stir and simmer covered for 25-30 minutes
until tender. Whole cranberries will pop in first 5 minutes. Stir often. Add
additional water if needed. Stir in dried cranberries last 10 minutes of
cooking. Garnish with celery leaves.

If you have ever wanted to serve "Stuffed Pumpkin" for Thanksgiving or
any fall dinner, I have a great recipe -- email me and I will send it on to
you. It does take a while, but is very worthwhile!

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

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CLASSES/EVENTS:

"Good Looks, Good Scents, Good Eats" -- grow your own dinner!

My 3-part Class series is coming up at the Desert Botanical Garden,
beginning February 15, 2009. www.dbg.org for more information on
registration, or call 480/481-8164.


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