Herbs 2 U e-Newsletter

Herbs 2 U - Happy New Year

Tue, 06 Jan 2009 19:59:00 GMT

January 6, 2009

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

***************************************
Dear Folks,

Happy New Year!

And for those celebrating the Epiphany, Merry Christmas!

If you are not subscribed to my blog, yesterday I posted the last of the
12 Days of Christmas, so check it out for some gardening (still timely
and appropriate) and recipes.

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 "subscribe" box on the blog.

***************************************
WEATHER

Normal temp range for January: Low 36 to 80

So far this winter we have not had a lot of frosty nights, but we are not
out of the danger zone yet. Keep the sheets and blankets ready for
anytime the overnight forecast is for 40 or lower.

***************************************
Dear Folks,

The beauty of living in the desert is the ability to actively garden in the
winter time, while gardeners in other areas can only day dream over seed
catalogs!

Here you can go up to ski country one day and be digging in the garden
down here in the valley the next. How neat is that?

I just finished my tradition of planting potatoes on January 1st, and you
can still get your potatoes in right now. I prefer to plant in a modified
raised bed (the frame merely keeps the leaf compost in), where the good
base soil is scratched up and leveled, the potatoes placed 6 inches apart
and covered with leaf compost or dried leaves. Add more
leaves/compost as the plants grow up until the compost is level with the
top of the frame. Old tires and chicken wire cages can be used in the
same way -- you want about 6-8 inches of leaf cover in all to keep the
sun from the sprouting spuds.

The reason for the raised bed set up? Easier to reach down and pull
'taters in April/May when they are ready for harvesting, and you don't
damage them because you don't need a pitchfork or spade to dig them
up.

WHAT TO PLANT THROUGH FEBRUARY: all the hardy perennials and
fruiting trees (example: oregano, thyme, rosemary, lavender, marjoram,
savory, etc.)

RIGHT NOW: plant dill, cilantro, parsley, fennel, anise, caraway and
other cool weather herbs -- choose locations where they will have
afternoon shade by March and you will extend harvesting time.

FLOWERS: the cool weather flowers such as pansies, violets, stock,
dianthus, calendula, borage etc. will do well into the heat. Multi-tasking
flowers like sweet alyssum will grow year round in full sun.

For nasturtiums, nick each seed (careful, don't invade the interior) soak
the seeds overnight, and plant with soil cover - they require darkness to
germinate.

BARE ROOT: asparagus, strawberries, roses, grapes and other berry
plants should go in by the end of January for optimal success.

HEAT LOVERS: like basil, epazote and moss rose should be started inside
to give you a jump up if you like. Get them in the ground when all
danger of frost is gone, or have protection ready for the odd frost night.

***************************************
FRUIT TREE SELECTION

Choosing desert-adapted varieties of stone fruits for success is based on
an understanding of chill hours. My booklet "What's A Chill Hour..."
helps. Check it out - available as a download to store in your computer
or as a print copy.

http://www.lulu.com/herbs2u
***************************************
RECIPES:

Are you or anyone in your family gulten intolerant?

Deane's son is and for sometime I have been wanting to try making some
scratch whatevers to let him try them after he said the commercial GF
breads left a lot to be desired (actually he described them as 'hard-tack'
quality).

I love biscotti so I decided to try that first. My initial research on using
GF flours was a little daunting because Trav would like to try some on
his own once I got the initial experiement out of the way. The many
recipes use a lot of components to try and get a better consistency -- the
challenge is things like xantha gum and tapioca flour and other even
more exotic ingredients, which may not always be available, so I settled
on two factors 1) I wanted the flours to be a little more generally
available, and 2) I didn't want to use flours trying to compensate for the
lack of gluten.

Extra eggs was the tip I read for the later factor.

So here is my recipe - which turned out so well my Deane was trying to
snatch more from the Travis box, so that I had to verbally smack his
hand!

Cranberries are an herb - of sorts - the berries have all those wonderful
healthy benefits, so do the pistachios.

GLUTEN FREE CRANBERRY PISTACHIO BISCOTTI

1/2 cup dried cranberries
1/2 cup boiling water

1 cup each: white cornmeal, brown rice flour and soy flour (3 cups
total)**
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
3 jumbo eggs*
2 teaspoons vanilla extract
1/2 cup shelled pistachios, halved or rough chopped (leave in large
pieces)
1 package dark chocolate chips

Preheat oven to 350 degrees, place cranberries in boiling water and let
stand until cranberries are plump about 15 minutes, drain and set aside.

Sift flours, baking powder and salt together.

Place chocolate chips in top of double boiler or on very low setting on
stovetop to melt - you want them melted when the cookies are ready for
dipping.

Prepare two large cookie sheets - one sprayed with vegetable spray for
baking and one lined with aluminum foil or syran wrap for chilling the
dipped cookies. Set aside.

In an electric mixer beat butter and sugar together very well. Add eggs
and mix in very well, add vanilla, mix well. Begin adding dry ingredients
a little at a time until all are incorporated together. Stir in nuts and
cranberries. This dough will be more like a very thick batter.

On the sprayed cookie sheet, spread the batter into two long rows about
2 inches wide, pat or tap into place so they are evenly thick all over - use
flowered hands.

Bake for 18-20 minutes but watch carefully so they do not burn.
Remove from oven and let cool until you can hold them for cutting.
When cool enough slice each loaf into 3/4 to 1 inch wide pieces and
arrange back on the cookie sheet cut side down. Return to over for
about 8 minutes - watch carefully. The cookies should just brown lightly
on the exposed edges.

Remove from oven and get the foil prepared cookie sheet. When the
cookies are cool enough to handle, dip the bottom of each in the melted
chocolate and place on cookie sheet, and put in the freezer for 15
minutes or the refrigerator for 1 hour to firm up the chocolate.

Enjoy with a glass of milk hot chocolate, tea or coffee or with a dessert
wine as they do in Italy.

Once completely cooled and firmed up, store in a paper towel lined box
(to absorb any moisture). Will keep at room temperature for about a
week, longer in the frig (if that last that long).

*EGGS -- eggs are part of the moisture in baking, so you need to keep
the total liquid level within a reasonable range. We keep commercial
jumbo eggs on hand when I don't have my friend Kathy's wonderful free-
range eggs. Here is the comparison for measuring.
Jumbo eggs are 63 grams each
Extra Large are 56
Large are 50
Medium are 44
Small are 38

Approx 4 med to extra large equal 3 jumbos and 5 small equal 3 jumbo
approx.

**About the cornmeal and flours. This combination of grains and
legumes is far higher in total protein than wheat flour alone. 3 cups of
all-purpose wheat flour has 38 grams of protein -- the combination in this
gluten free blend has 51 to 71 grams of protein (depending on whether
you use regular or defatter soy flour) - a little extra nutrition for a dessert.

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

***************************************
My Schedule and FARMERS MARKET
I am at the Friday market on Center in Mesa.

Over the next month or so I will be helping a relative with a serious
operation looming. I expect to still be posting to my blog and available
as usual via email, however I won't be able to make the market after this
Friday until my cousin's health issue is resolved -- about 3 weeks or so.

My class scheduled at the Desert Botanical Garden beginning in February
is going forward (although they had to change the date of the first
session due to facility conflicts) Now beginning February 22nd check the
site:

http://www.dbg.org

Or call:

480/481-8164
***************************************
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

Superstition Farm 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

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:

"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 22, 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

Subscribe to Herbs 2 U e-Newsletter via email by entering your email address below:

Herbs 2 U - Fall Color and Flavor

Wed, 19 Nov 2008 15:26:00 GMT

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

***************************************
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.
***************************************
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.
***************************************
SPECIAL BOOK AND DOWNLOAD PRICING OFFER. See note below
***************************************
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.

***************************************
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.
***************************************
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

***************************************
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

***************************************
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:

"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

Subscribe to Herbs 2 U e-Newsletter via email by entering your email address below:

Herbs 2 U Thrillin' Grillin' and a benefit

Wed, 15 Oct 2008 16:55:00 GMT

October 15, 2008

Dear Folks,

Some fun and very worthwhile doings in Superior, Arizona this Saturday
October 18th.

Hit the yard sale then come on back down the road to the Arboretum for my
Thrillinþ Grillinþ food sampling demo.

Catherine
. . .

ROBBERS LOOTED ANIMAL RESCUE ORGANIZATION þ Yard Sale to
Benefit Them.

Saturday, October 18, from 8 AM to ????????

There will be a sale benefitting Superior Animal Rescue, a 501(c)3 rescue
group in the Town of Superior, which was robbed last week þ food, crates,
everything but the animals is gone.

Baked goods, large furniture items, small items and lots of clothes (many
Jones New York still with labels, Chadwick's in wrapper with tags) and other
gently used clothes. Small items will include some small pieces of Franciscan
Ware.

LOCATION will be 58 McKelveyville, Superior, AZ 85273. Easy to find by
MapQuest and a wonderful Saturday AM drive!

If you would like to donate items please call Carol Dodge 520-689-5973 or
Pamela Rabago 520- 689-5201 . Thank you.

THRILLINþ GRILLINþ with Catherine The Herb Lady

Boyce Thompson Arboretum 11 a.m. to 1 p.m.

Come by and enjoy some tasty foods prepared by me using herbs for
flavoring. I was playing with my food again, and came up with some savory
jellies to use as marinades, plus some of my favorite menu items.

AND on October 25th at the BTA, you can get up there, take one of the tours,
cruise the last chance on the fall plant sale and finish your day with some
lovely Steel Drum music.

October 25: Steel Drum Band concert in the picnic area from 5:00 - 6:30
p.m. Enjoy live music and extended hours on the final weekend of our Fall
Plant Sale. Enjoy an evening walk on the trails and watch the setting sun color
volcanic hillsides above the Arboretum deep shades of gold and orange -- and
savor the exotic Caribbean sounds of steel drum music. Please note that after
4:00 admission drops to $5 for adults for this event. Bring your own BBQ
supplies and invite friends! the lilting and tough the picnic area during the
90-minute sunset concert in the park. There's no additional fee for this, either,
and the gift shop will stay open late for plant sale shoppers on this final
Saturday of the BTA fund-raiser.

More info at:

http://arboretum.ag.arizona.edu/

Catherine
The Herb Lady
www.herbs2u.net
Check out my blog and subscribe at:
http://www.edibleherbsandflowers.blogspot.com

Subscribe to Herbs 2 U e-Newsletter via email by entering your email address below:

Herbs 2 U - So when do we cut back on watering, Hmmmm?

Fri, 10 Oct 2008 14:38:00 GMT

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

***************************************
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.
***************************************
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.

***************************************
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

***************************************
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

***************************************
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

Subscribe to Herbs 2 U e-Newsletter via email by entering your email address below:

Herbs 2 U -- Fall Into Planting Thyme

Tue, 09 Sep 2008 20:40:00 GMT

September 8, 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 Class -- see below - Enrollment now open!

AND Catch my blog - see below.

***************************************
Dear Folks,

WEATHER

I am going to try one of my prognostications again :-) sometimes I'm
accurate! We seem to be going into a normal temperature pattern for
September into fall. Last year we had an unusually hot fall - the week
before Thanksgiving we were still in the 80s. This year we seem to be
moving into a more normal transition as we coast towards the mid-90s
with the occasional 100. See the gardening notes below.

Normal temp range for September: Low 69 to 107

***************************************
"FALL" INTO PLANTING THYME...

...and rosemary and lavender and oregano!

If you are new to the desert gardening scene this is our "spring" when
we do most of our perennial gardening along with the seasonal favorites
from the cabbage and root vegetable families. All the cool weather herbs
too, like cilantro and dill.

If, as I am forecasting, we have a 'normal' fall, the day time temps will
soon be consistently in the mid to low 90s, the night time temps will be
in the high 60s to low 70s.

Tomatoes will start setting fruit again. The cooling soil will begin the
germination of the seeds you sowed in the August, and the fall planting
season will be in full swing.

Check out my blog for the specific seeds and plants for September and
October

http://www.edibleherbsandflowers.blogspot.com

A reminder that the aphids love this time of year too! -- be diligent and
use the soap/oil sprays in the evening so the plant will not burn.
Remember to spray 5 days apart for a total of 3 times. Bad infestations
may require you to continue the soap spraying longer. You can also take
some dishwater and pour it directly down in the growing crown of the
squash plants to further discourage the little demons. I have done this
once a week on my cabbage and kale plant types (dill too) and
completely controlled the critters.

Garlic goes in beginning October 1st and then in the spring you harvest
your own head garlic. Fun stuff. Separate cloves (leave the skin on),
plant clove height deep, flat end down, 6 inches apart. In the spring,
when the flower stalk comes up, cut the flower stem off to the base,
wait a week or two and harvest, gently, and allow to air dry.

When the garlic begins to grow you will initially see one stem coming up,
but then the garlic starts forming the cloves in a circular pattern below
ground and each clove sprouts its one 'leaf' stem. By counting the
'leaves' you will know how many cloves are attached to the head. The
original clove dies back to form the final emerging flower stalk.

Time to start choosing fruit trees too. They transplant best beginning
October.

Citrus is easy as it has no chill hour requirement.

The stone fruit deciduous trees are another story. Adapted varieties for
the desert climate are rated on how many chill-hours they need to set
fruit. Without an understanding of the CH need for a specific peach,
apricot or what-have-you, you may get flowers but the trees will not set
fruit.

You can purchase and download my guide to chill-hours at this link:

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

Basically the valley has a range of approximately 270 to 900 chill hours.
A tree rated at 450 hours will not set fruit in an area which only has
300. Nurseries can help you with that information and all deciduous
trees sold in the valley should be rated with their CH requirement. You
then need to know what your neighborhood average chill hours are.
They can different even a couple miles apart due to elevation and
pockets.

Get the beginners guide to growing in the desert:

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

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

***************************************
RECIPES:

Desserts are fun to use as platforms for herbs. For a while I have had a
pound of chocolate pasta in the frig waiting for something to inspire me
to create a fun and unusual dessert. Well after picking and preserving
some wild blackberries in August I finally had the inspiration because
berries go great with basil! Can be served warm or chilled.

CHOCOLATE BASIL/BLACKBERRY DESSERT

1/4 cup loose pack shredded sweet or opal basil
1 cup of blackberry preserves (or fresh black berries tossed with 2-3
tablespoons of sugar or honey and set aside to 'macerate')
Whipped Cream
1 pound of chocolate pasta
Butter or olive oil

Cook up the pasta according to directions. After draining, toss with a
little butter or olive oil to keep separated. If serving warm, proceed
immediately, or chill the pasta first.

Mix half of the basil with the blackberries. Separate the pasta between
2-4 serving bowls, top with blackberries, add whipped cream and
sprinkle remainder of the basil on the whipped cream. Unusual but very
tasty dessert.

MORE RECIPES at:

http://www.azalmanac.com

And, 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

***************************************
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

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

Have fun in the garden and kitchen,

Catherine

http://www.herbs2u.net

Books available at:

http://www.lulu.com/herbs2u

***************************************
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:

Enrollment is now open for my on-line class and closes September 15th:

"Good Looks, Good Scents, Good Eats"

To see the information update on signing up for the class go to:

http://www.herbs2u.net/index.php?option=content&task=view&id=97

The classroom version of the online class is being offered at two
locations this fall and registration is only open for a short while longer:

Desert Botanical Garden
www.dbg.org
Direct Link for info and registration is:

http://www.dbg.org/index.php/shop/gardenshop/adultworkshops/gardeni
ngforhealth/goodlooksscentseats

Chandler-Gilbert Community College
For more information call 480.732.7080 ext. 8001 or visit

www.cgc.maricopa.edu

. . .
Boyce Thompson Arborteum and Globe:

http://ag.arizona.edu/bta

TBA will be my 'offerings' at the BTA during the fall plant sale in
October.

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

Subscribe to Herbs 2 U e-Newsletter via email by entering your email address below:

Herbs 2 U - Bunny Days of Summer / Blog / On-Line Class

Thu, 14 Aug 2008 14:35:00 GMT

August 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 Class -- see below - Enrollment now open!

AND Catch my blog - see below.

***************************************
Dear Folks,

WEATHER
"Normal" temp range for August: Temperature Range Low 74 to 108+
range. Last year we had higher than 'norm' ranges in August and it looks
like we could see some of that this month. Also this month we are
already having an excellent amount of rain, following some really good
showers in July. It is all adding up for a possible 'end' to our very long
drought. The weather professionals are expected to issue statements
later this year or early next year about whether we have actually seen an
end to this drought cycle.

***************************************
BUNNY DAYS OF SUMMER

I'm sure you are all familiar with exactly what "dog days of summer"
means -- you just hang out, with as little exertion as possible.

We have a bunny visiting our yard (among other critters), which is a
perfect example of just how draining the mid-summer heat can be.
Bunny comes to a certain spot in the garden we can see from our kitchen
window, beside the lawn and just under the canopy of the apricot tree.
There he lounges in the soil, after digging and re-arranging a trough for
perfect comfort. When he plops down, we call him 'flat bunny' because
he so perfectly relaxes and fits into his trough for snoozing. Deane has
observed that our fruit budget is going up without our consuming same,
because I can't resist taking out a grape or fig to leave for Bunny beside
his favorite resting place.

What does this have to do with working in our gardens in the desert?
Well bunny comes out early in the morning to nibble grass or tree leaves
and then plops down in his trough when the sun hits the open areas. He
comes out again, when the afternoon shadows cover the open areas. He
does all of his 'work' in the cool morning and late afternoon shade, much
as we do. For all of our love and enjoyment of gardening only the most
pressing need gets us out working in the summer sun. It is not good for
either us or the plants to be 'working' the garden in the heat of the day.

We take advantage of the ebb and flow of sun, shade and moisture to
assist in gardening chores, sowing and harvesting.

Sowing is best done after the area has been watered, and then you
always re-water the sown area to 'seat' the seeds in. For your benefit
and the seeds, do the sowing in the evening, when the water will have
an opportunity to sink in rather than evaporate. Also, sowing in the
twilight, fools the birds -- they are not as apt to notice you just put in
appetizers for them.

Weeding is also best done after a watering as it is a lot easier to pull all
the weed plant root out when the resistance is minimized by water-
loosened soil.

Harvest herbs in the morning after the sun has been on them for a little
while (15 to 60 minutes) -- they will be their most flavorful.

Harvest vegetables at any time, but for your comfort, do it when the
plant is shaded so you are too.

Avoid overhead watering of plants, particularly tomatoes.

If your garden goes without rain for 30 days, rinse trees in the twilight
hours to remove dust and debris which can harbor pests (this is not a
substitute for regular watering).

This time of year the aphids can be dramatically evident on squash plants
-- be diligent and use the soap/oil sprays in the evening so the plant will
not burn. Remember to spray 5 days apart for a total of 3 times. Bad
infestations may require you to continue the soap spraying longer. You
can also take some dishwater and pour it directly down in the growing
crown of the squash plants to further discourage the little demons.

Timing your work in the summer garden, can make it a lot more
comfortable and successful.

SNOWSUITS IN JULY

I have re-started my blog. In some ways a blog is easier to maintain than
a website (I'm doing both), but it allows me to post information and
thoughts faster. You can subscribe to the blog at this link, and it is
delivered to your screen name whenever I post something new. You can
always unsubscribe.

http://www.edibleherbsandflowers.blogspot.com

In my blog post of July 22nd, I discuss the need to plan, much like the
retail buyers have to do for having seasonally appropriate clothing etc.
You need to think snowsuits in July to have fall and winter harvestable
herbs and other edibles.

AUGUST PLANTING:

Seeds to Sow August 1st: Anise, Beans, Snap, Bok Choy, Broccoli,
Brussels Sprouts, Cabbage, Caraway, Carrots, Cauliflower, Chervil,
Cilantro, Corn, Cucumbers, Dill, Fennel, Onions-Green, Greens, Kale,
Kohlrabi, Lettuce, Marigold, Mustard, Nasturtium, Parsley, Pumpkin,
Winter Squash

Of those consider how much you want of a particular plant, like dill,
cilantro, kale or lettuce and sow those seeds every 2-4 weeks through
the end of November for a continuous crop.

AROUND THE GARDEN

THE HORSERADISH PROJECT
The plant has died back, so I will have to see what can be harvested in
late September or how my root pieces taken this spring and stored in the
crisper will do when planted then or early October.

My meadow garden is being taken over by the pineapple mint which
decided it liked it there, thank you very much! I'm going to try drying a
bunch of it for teas etc...all the mints are flowering now...the white
eggplant is huge -- probably a sprawling 3+ feet wide and 3 something
feet high as well, and is not slowing down one bit...the green eggplant is
trying to catch up to the white, while the Japanese purple eggplant is
doing fine, but much smaller...my dark opal basil decided to finally wake
up and is producing very well, as is my lime basil...my lime scented
geranium also decided it like its two locations and is growing like a wild
weed...my two small bay trees are doing well, with the one with morning
sun, a bit taller than the one with filtered afternoon sun...some of the
older black cherry tomatoes have died back, while others have been
doing well, and I have many new seedlings of them in several
locations...the two junior scented geraniums -- rose attar and chocolate
mint -- are getting bigger, now that we have cut back the hollyhocks --
dead heading hollyhock flower stalks, frequently gives us another
flowering from the same plants in the fall...we now have 3 ice cream
banana plants in one location, but so far no flowers, so I don't know if
we will get fruit this year -- keeping our fingers crossed...the bees love
the flowering Greek oregano and I have to keep an eye on the Mexican
tarragon -- as a marigold plant member the little white or yellow cabbage
butterflies lay their eggs on marigold - a preferred host plant - and the
resulting caterpillars can just ravage the plant if I don't catch them in
time--have fun sowing in the garden in August, just do it in the evening
so you enjoy the 'chore' more!

Get the beginners guide to growing in the desert:

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

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

***************************************
RECIPES:

MORNING EGGS w/HERBS
This is a light, pretty and satisfying meal, anytime of day, but nice
as an option for Sunday Breakfast/Brunch.

4 cups of mixed lettuces
1 cup loose pack of mixed herb leaves (basil, rosemary, parsley, thyme,
etc.), finely chopped/shredded (see tip below)

4-8 eggs (1-2 each)
Half cantaloupe, peeled and sliced
Avocado, pitted, peeled and sliced
Optional: Breakfast meats, or shredded cheese

Rinse and mix together the lettuces and herbs and divide on 4 plates
building a nest. Arrange melon and avocado around the lettuce, creating
a border.

Cook eggs either by poaching or sunny side up.

Place eggs in lettuce nest, sprinkle with optional cheese or serve with
breakfast meats.

Lots of fiber, lots of flavor and tastes good too!

Tip: If you prepare your salad lettuces and cut herbs ahead of time by
rinsing and breaking into small pieces, you can store them in your salad
spinner in the refrigerator for several days, using as needed for these
kinds of dishes or a fast salad. The spinner keeps the greens from
wilting or rotting due to the raised bottom, and does not take up room in
the crisper (they always seem to not be large enough for me!).

EASY ICE CREAM

I used my freeze-the-tumbler type ice cream maker, but any will work.
The recipe creates a mixture which is more like ice milk because I wanted
to really control the ingredients.

2 1/2 cups of chilled milk
1/2 - 3/4 cup of fruit preserve (I used my own preserves but find some
that have no extra additives and are mostly fruit) any berry, peach, plum
or apricot preserve will work.
1/2 cup of milk
1 tablespoon of lavender flowers

Freeze the tumbler a day ahead of time.

The next morning, gently heat the 1/2 cup of milk, stir in lavender, let sit
for 20 minutes and then you can either strain or leave the lavender
flowers in the milk. Chill. Break up and chill the preserves, mix with
lavender milk and rest of milk, stir well and chill for 3 hours in the
refrigerator, and 1/2 hour in the freezer just before making the ice cream.
(Having the mixture as cold as possible assists the ice cream making
process.)

Usually after assembling the ice cream maker you need to start it up
before pouring the milk mixture in slowing. Make sure to stir the
milk/preserve mixture well as you pour it slowing into the mixer. Mine
takes approximately 25-30 minutes to get to full mixed volume. I then
pour it into a quart or 1.5 quart container and freeze solid. Let set at
room temperature for 10-15 minutes before scooping and serving. Try
different milks (perfect if you own a dairy goat) and fruits. Add a bit of
honey for a stronger taste.

MORE RECIPES at:

http://www.azalmanac.com

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

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

***************************************
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

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

Have fun in the garden and kitchen,

Catherine

http://www.herbs2u.net

Books available at:

http://www.lulu.com/herbs2u

***************************************
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

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CLASSES/EVENTS:

Enrollment is now open for my on-line class:

"Good Looks, Good Scents, Good Eats"

To see the information update on signing up for the class go to:

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

The classroom version of the online class is being offered at two
locations this fall:

Desert Botanical Garden
www.dbg.org
Direct Link for info and registration is:

http://www.dbg.org/index.php/shop/gardenshop/adultworkshops/gardeni
ngforhealth/goodlooksscentseats

Chandler-Gilbert Community College
For more information call 480.732.7080 ext. 8001 or visit

www.cgc.maricopa.edu

. . .
Boyce Thompson Arborteum and Globe:

http://ag.arizona.edu/bta

TBA will be my 'offerings' at the BTA during the fall plant sale in
October.

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

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