Herbs 2 U e-Newsletter

Herbs 2 U e-Newsletter Message

Thu, 24 Dec 2009 20:46:00 GMT

Dear Folks,

Merry Christmas and Happy Holidays from the far east valley where the grass is crunchy!

We have finally hit 'winter' or it hit us - trying to keep the basil covered requires 'remembering' to do that!

More gardening stuff next week.

Today, a fun idea -- If you do not receive my blog I am giving you a link below for a last minute dessert or gift idea.

BUT first, an administrative note:

I am going to convert this irregular email and the mailing list to a google group, and you do not have to do anything special to receive the notes.

It will, however, give you an opportunity, if you choose, to ask questions of me or the group or form a specific topic discussion. It will also be a place where I can post files (so you can access information whenever you want it) - like the basics on gardening success.

I still have the very detailed gardening service which costs $21 / year and I highly recommend it, however this google group is free and I will update it when needed with information, but more importantly is that it will give you a way to ask questions of me and other gardeners (and cooks) like yourselves.

As I said I am going to slowly move this email list to the google group, but you may also go ahead and join right now. By following this link and clicking on "Join"

http://bit.ly/edible-google

NOW, for the fun recipe posted on my blog this morning (great as a last minute gift):

http://bit.ly/candy-last-minute

And if you are interested in my detailed gardening reminder service, you can subscribe on the blog, in the upper sidebar area.

Speaking of last minute - if you want to subscribe AND give a gift of the service to someone, the second subscription is discounted 50%.

Have a very Merry Christmas and a Wonderful, Safe and Healthy Holiday Season,

Catherine

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

Herbs 2 U - Special Frost Warning!

Tue, 27 Oct 2009 14:51:00 GMT

October 27, 2009

Dear Folks,

Possible Frost Warning!

We have an unusual cold front moving into the state and valley
area which can bring frost to some areas beginning Tuesday night
/ Wednesday morning.

Normally the valley does not get its first frost night until around
November 17, so this is very unusual.

Have cloth or paper covers ready to cover tender plants (your
summer basil and tomatoes which have been doing so well now
could go down literally overnight if the frost hits them).

The system is supposed to move out by Friday - giving us a
halloween weekend of normal warm temperatures.

. . .

The new Phoenix Public Market's Urban Grocery and Wine Bar
(and cafe) at 14 East Pierce in Phoenix is opening this week -
everyone who has worked so hard on this deserves major pats on
the back for getting a permanent venue for local producers of food
and

Pierce is between McKinley and Filmore (about 3 short blocks
north of Van Buren), and the downtown light rail station is as Van
Buren/Central/1st Avenue (the rail stations in the downtown area
split 1 very short block apart, so the east bound station is at Van
Buren and 1st Avenue and the westbound is at Van Buren and
Central). Another station at Roosevelt and Central is about 3 short
blocks north of Pierce.

The is also parking (free) on the street and a lot at the Southeast
corner of McKinley and Central where the regular Wednesday
evening and Saturday morning farmers market is located (721
North Central Avenue.

Riding the rails is fun and shopping with local producers makes it
a satisfying adventure!

. . .

Garden with greater success with my gardening reminder e-
newsletter service.

http://bit.ly/ReminderService

NEW I've added a gift option - purchase your subscription and
give up to 3 gifts at 50% off.

Email me if you already subscribed and I will send information on
how to give a gift subscription.

Have a great day, and keep the plant covers handy at least through
the end of the week.

Catherine

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

Herbs 2 U - Garlic Planting Time! And, Green Garlic.

Tue, 15 Sep 2009 15:07:00 GMT

September 12, 2009

Dear Folks,

It's Garlic Planting Time! And, Green Garlic.

***************************************
Normal temp range for September: Low 69 to 107
***************************************
SUPPORT YOUR LOCAL FARMERS
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
***************************************
GROWING GARLIC

When I harvested my first large crop of garlic this past spring I was like a
kid in a candy store - only it was pungent and fragrant!

See some pictures on recent post on my blog:

http://edibleherbsandflowers.blogspot.com/2009/09/garlic-time-to-plant.h
tml

Well it is time to prepare the garden for the new garlic planting. If you
want to try this on a limited scale, purchase a head of garlic from your
favorite farmer or grocer, and proceed as follows:

Choose a place in your garden which will receive the usually needed 4-
6+ hours a day of direct sunlight.

The soil must be very well-draining, and should be rich in decomposed
organics.

You must be able to keep the bed easily weeded for the next 6 months.

That's it for the most part - while the growing season is long, the
'gardening' aspect of growing garlic is quite simple: plant, water, weed,
and wait.

Separate each of the cloves, leaving the paper on them. If any are
rotted, discard them. Plant each clove 4-6 inches apart, 1 inch deep,
with the pointed side up.

In my last spring bed I had about 17 feet by 3 feet of garlic planted and
it produced 124 heads - that kind of density is super efficient.

Next spring I will post what to look for in terms of the necessary steps to
harvesting successfully.

If you want more than a trial bed of garlic, visit my supplier to purchase
starter garlic:

http://www.ronnigers.com

You want to get all the cloves in the ground no later than November 1st -
they need a bit of warm soil to get going, but the most important part is
they need the full desert winter temperatures to mature properly.

Which brings me to a garlic growing option - Green Garlic or as I like to
call them "Garlic Scallions" because that is what they look like.

First a little bit of culture info for you.

Each garlic head is composed of cloves, each of which can either
produce another fat garlic clove if grown for a short period, or produce a
new full 'head' (full of individual cloves) of garlic if grown during a long
cold period.

Garlic Scallions can be grown successively for about 8-10 months during
the year (not during the summer). While the garlic heads need
approximately six months of growth over fall, winter and early spring to
produce the full head, garlic scallions require only about 4-6 weeks to
come to harvest size.

GARLIC SCALLION PLANTING

Again, separate the cloves leaving the paper on, discard any rotted or
damaged cloves. For the garlic scallions each clove you plant will be the
'scallion' you eat, so these should each be in pristine condition, they can
be sprouting just not damaged or rotted.

(With the head garlic, the initially planted clove dissolves into a stem
base around which the new cloves develop.)

First decide how much garlic scallions you want to harvest each week in
the coming months - this is the fun part, because you will be creating a
successive garden which can be kept repeating much like a radish bed
where you harvest one and replace it with a new seed. That also means
you don't necessarily need to devote a huge space to the garlic scallion
bed.

Plant as noted above only you can plant these closer together about 3-4
inches. After the first planting, continue successive plantings each
week, again planting the amount of garlic you want to harvest in a
week's time. You can continue this planting schedule through
approximately the end of May. Success in the late spring/early summer
depends on how fast we get really hot. Once you begin harvesting the
garlic you can replace each harvested scallion with a new clove.

When to harvest: Your first harvest will be in approximately 4-6 weeks.
Here you are looking for the top greens to be about 8-10 inches tall and
if you gently feel the clove at the base below the soil surface it should
feel 'fuller' slightly swollen and rounded. Harvest at any point when the
'scallions' are at this point. If you chose to plant close together and less
frequently then weekly, harvest every other plant, this allows the
remaining ones to grow 'fuller' until you harvest them.

USE the entire scallion, except the roots - and enjoy this great food
addition.
***************************************
PLANTING FOR SEPTEMBER

All your winter crops (cabbage family and all greens) can be seeded in,
along with the cool weather herbs such as dill, cilantro, parsley and the
winter edible flowers like pansies, nasturtiums and calendula. Don't
forget some of my favorite fragrant and edible flowers which are broccoli
family members: sweet alyssum and stock - yes they are both edible and
gorgeous.

Listen to my podcast show on "creating a nursery in your garden"

http://www.gabcast.com/index.php?a=episodes&id=30881

SAVE THE SEED
Many of your edibles will be going to seed now or as we go into fall.
Save the seed for next season planting. Things like chives and basil are
prolific seed producers and you can easily harvest the dried seeds. Store
in a paper envelope when perfectly dry, label the envelop with your
harvest date and type. I use a photo keeper box to store my seeds,
using a month separate guide to place the envelop in the first month for
restarting that plant type.

***************************************
REMINDER SERVICE:
The consistent comment I receive about gardening here in the desert
from my readers, book purchasers, and lecture attendees is they don't
always remember to check when to do something. So I created this
reminder service. Simple, and direct to your inbox several times a month
with detailed what-to-dos and how-tos.

If you have family in other states, I have a list of areas around the
country which have similar temperature and growing conditions, and they
may find this service also helpful. Go to this link to see the cities.

http://www.herbs2u.net/index.php?option=content&task=view&id=99

Make your gardening in the desert more successful. Sign up for the
temporary discounted rate on my reminder newsletter service. $15 for
the year if you sign up before the end of September. It will be $21 for
the year after that - still a fair price but take advantage of the discount if
you can.

Payment link (credit or debit card or paypal) is here:

http://bit.ly/Z81lo
***************************************
SORE FROM ALL THAT GARDENING? Or, maybe you just need some
help with the standard aches and pains.

I would like to introduce you to Rihab Yaqub, whom Iþve known for as
long as I have been going to the Mesa Farmers Market - quite a while.
Her focus for many years has been a journey of contemplative self-
awareness and teaching. She is a gentle enthusiast for life. She is now
a certified Rolfer.

If you are like me and heard about rolfing as a þmugging you pay forþ
Rihab will explain the real aspects of this massage technique.

Here is a short introduction:

Have you ever stood up after too much weeding and wished you could
stretch out all the kinks like a cat stretching after a nap? Rolfing is a
gentle form of hands on therapy and movement education which works
the kinks out of your body while figuring out how they got there in the
first place. Is overuse of your mouse hand the reason your neck hurts?
Is that knee pain really the result of a stiff hip? The good news is that it
is never too late to do something good for your body. Rolfing benefits
people of all ages and lifestyles. For more information on Rolfing, please
visit:

http://www.rolfingresources.com/
OR
call Rihab (480) 735-8875

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

IN THE KITCHEN:

More Savory Oatmeal ideas:

http://edibleherbsandflowers.blogspot.com/2009/09/oatmeal-stuffing-oat
meal-not-just-for.html

Rosemary Scented Stew:

http://edibleherbsandflowers.blogspot.com/2009/09/rosemary-scented-st
ew.html

Have a great day,

Catherine
The Herb Lady
http://www.herbs2u.net/

Check out my blog and subscribe at:
http://www.edibleherbsandflowers.blogspot.com/

I'm twittering now:
http://twitter.com/TheHerbLady

ON THE RADIO! I'm Podcasting - tell me what you think or what you
would like to hear from me

http://bit.ly/UNUvR

Subscribe for just $15/year to my gardening and harvesting reminder
service:

http://bit.ly/Z81lo

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

Herbs 2 U e-Newsletter - Cool Weather Seeding, Bird Protection and Tortilla Pizzas

Wed, 12 Aug 2009 15:48:00 GMT

August 12, 2009

Dear Folks,

Well the pumpkin seedlings are up, the Arabian Jasmine is blooming and
it is overcast this morning - all's right in a desert garden!

ON THE RADIO - I'm podcasting my own show folks

http://bit.ly/UNUvR

or

http://www.gabcast.com/index.php?a=episodes&id=30881

Listen in and tell me what you would like to hear more about and how
you like the first couple of programs. My intent is to always try to keep
it short and to the point.

. . .
Cool Weather Seeding and Bird Protection.

If you want pumpkins for the holidays this is the last time to get your
seeds in the ground. If you plant later you will still get them, just not
necessarily in time for halloween or Thanksgiving.

Fall garden sowing is in full swing now -- sow seeds - without pre-
soaking as I usually recommend - so the cooling soil germinates the
seeds at the best time. Plant herbs every 2-4 weeks for a continuous
crop. Plant veggies like the cabbage family once or twice depending on
how much you want. Plant small root crops like carrots and radishes
successively like herbs. Because radishes can be ready to harvest in as
little as a month, you can simply replace a harvest plant with one or two
seeds.

Chicken wire hats - my first planting of the pumpkins about 2 and half
weeks ago was dug up and eaten by the birds. Well, you'd think I would
know better, but I'm always optimistic that the critters have enough else
to eat in the garden without going after new stuff but that's critters for
you.

We learned long ago to keep a roll of 12-18 inch chicken wire handy to
form into tubes or boxes to act as hats while something is getting going
in the garden. Because the lightweight wire is so malleable, you can
make any size or configuration you need.

For things like my pumpkin seeds I use a tube about 6 inches across,
plant the seeds, cover them lightly with soil, place the wire tube over,
nestling it a little in the soil, and crush some dried leaves on top of the
soil to help keep the seeds moist and from the eyes of the birds, water
enough, but not so much you dislodge the seeds - works all the time,
unless the tube gets dislodged. After several weeks of growth I can
usually remove the "hat". For new seeds I sprinkle every day until I see
growth - this in addition to any regular watering you may be doing in that
garden -- in this garden it is deeply watered every 6 days, other gardens
require more frequent watering. I also chose to place the pumpkin where
it gets run off from our using our cowboy cool tube (a horse trough).

A similar tube is also a 'brace' for getting plants like Bay Laurel started.
Even though the bay herb is a multibranch shrub, it takes a couple of
years to get a good height on it. Meanwhile, it is subject to breakage
from birds, and even twigs from nearby trees damaging it. I lost one last
year to that kind of activity, so when my seeded in bay sprouted and
started to grow I placed a chicken wire tube around it to provide some
damage control. Working nicely. By the way I don't recommend trying
to grow bay from seed - 1 seed out of 15 sprouted and it took 6 months
to do so!

Making a box hat either in a square or a long tube works for large
squares of need seeds or transplants or in the case of row planting like
radishes. You can create a squarish tube of the chicken wire several feet
long to act as "seed saver" -- just remember to cap the ends or the birds
will walk right in and do their own harvesting straight through to the
other end.

Major planting (seeds) or August included:

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

Reminders, reminders -- the consistent comment I receive from readers
and audience members of my lectures is they don't always remember to
check when to plant things -- our lives have gotten so busy in general we
all need reminders.

If you want to receive indepth reminders of when and what to plant and
how to make your gardening in the desert more successful consider
signing up for the temporary discounted rate on my reminder newsletter
service. $15 for the year if you sign up before the end of September. It
will be $21 for the year after that - still a fair price but take advantage of
the discount if you can.

Payment link (credit or debit card or paypal) is here:

http://bit.ly/Z81lo

IN THE KITCHEN:

Many of the herbs are finishing flowering at this time of year and that
means hard woody branches or twigs because the plants have put out
flowers and stopped rapid new growth. These are so useful, don't
discard them: skewers, smoking enhances on the grill and used like bay
leaves in soups, stews or sauces.

ROASTED VEGETABLES

Any assortment of your garden produce or from the farmers market
works. Cut into 1 inch pieces, coat lightly with oil, and place on cookie
sheet or in pan. Lay some of those woody herb stems over and around
the veggies. Roast at 400 degrees for about 45 minutes. Discard the
dried herbs.

I like roasted vegetables and I tend to do a large batch up at a time,
because I can use them in several meals.

1st meal is hot from the pan as a side dish for lunch or dinner
2nd meal can be part of a tortilla "pizza" (see recipe below)
3rd meal I puree the vegetables for a pasta sauce, heat, taste for spice
and herb additions needed, thin if needed with a little broth, wine or
water, and toss with fresh pasta, olives or capers and a generous topping
of parmesan cheese.

TORTILLA PIZZA

I may enjoy cooking really large meals once in a while, but I'm always
looking for something I can do up really fast - and I love pizza. I use my
toaster over for this because it only takes about 4-8 minutes to have a
personal pizza - or one to share with a friend, after chopping ingredients -
- if you find you like these too, keep chopped ingredients on hand in the
frig and then it only takes a minute to assemble and you are eating 8
minutes later. I use a glass pie plate so you can keep things together
easier.

1 10inch wholewheat flour tortilla
1/2 cup - 1 cup of roasted vegetables*
Mozzarella cheese cut into strips
Shredded parmesan
1 teaspoon of capers or 1 tablespoon of olives chopped

Assemble:
Preheat oven broiler or set toaster oven rack to toast position, and turn
to toasting setting.
Place tortilla in the pie plate, layer half of the mozzarella on the tortilla,
top with veggies and capers or olives, layer rest of the mozzarella and
top with parmesan. Toast for 4-8 minutes but watch closely because
the thin tortilla may burn. The cheese melts fast.

Serve and enjoy.

*Instead of roasted veggies, cut and use thin layers of tomatoes, peppers
and onions.

Have a great day,

Catherine
The Herb Lady
http://www.herbs2u.net/
Check out my blog and subscribe at:
http://www.edibleherbsandflowers.blogspot.com/
I'm twittering now:
http://twitter.com/TheHerbLady

On the Radio! I'm Podcasting - tell me what you think or what you would
like to hear from me

http://bit.ly/UNUvR

Subscribe for just $15/year to my gardening and harvesting reminder
service:

http://bit.ly/Z81lo

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

Herbs 2 U - Reminder Fall Sowin' time coming up!

Thu, 23 Jul 2009 17:50:00 GMT

July 23, 2009

Dear Folks,

This is a quick reminder for all you gardening in the desert -- get ready for
the primary fall sowin' time beginning August 1st. If you want holiday
pumpkins you need to get the seeds in the ground by August 15 -- you
will still get pumpkins if you plant later, but not necessarily in time for
Halloween or Thanksgiving.

AND a reminder about receiving information on my new email alert
service -- the service will give you automatic reminders of when to plant
what and when to start harvesting plus garden to-dos and recipes.

There is no obligation to receive the preliminary information.

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

Looking for yard art? Trees that do not take watering or care, the kind
you can just admire?

A fun site for USA hand-crafted bottletrees. Interesting history on the
origin of the concept. I like that you can see the shipping for each item
without going on a search.

http://www.bottletree.com

Let's hope for more rain -- we received a half inch the other day - gave
the plants a good cleaning too!

Have a great day,

Catherine
The Herb Lady
http://www.herbs2u.net/
Check out my blog and subscribe at:
http://www.edibleherbsandflowers.blogspot.com/
I'm twittering now:
http://twitter.com/TheHerbLady

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

Herbs 2 U - It's Almost Sowin' Time For The Fall Garden

Tue, 07 Jul 2009 16:20:00 GMT

July 7, 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

Ever wanted to learn about milking a goat? Now you can take a lesson
from Kathy Marshall out in Apache Junction.

http://phoenix.craigslist.org/evl/grd/1215407694.html

. . .

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

. . .

A new service coming from yours truly, just provide your preferred
screen name for the information here (no obligation-just information):

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

. . .

WEATHER
"Normal" temp range for July: Temperature Range Low 77 / High 110+
August temps will be in the 74 to 108 range

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

It's Almost Sowin' Time For The Fall Garden...
But you can get a jump start right now beginning July 15th. See
planting information below.

July in the garden is about harvesting and keeping the work activity
confined to the early morning and late afternoon/twilight time - and that's
a 'cool thing.'

With surface temperatures reaching near 180 in the mid-day, doing
anything then is neither healthy nor productive.

WILTING PLANTS I watch all my thin-leaved plants just wilt in the
afternoon, to retain their moisture levels. Plants like tomatoes, basil,
peppers, sage, and others just fold their leaves looking for all the world
like they are leaving the world, only to be standing upright and perky the
next morning. This is just one of the reasons why you should not water
mid-day -- the wilted-looking leaves may not be an indication of needing
water, and as crazy as it sounds, with the humidity on the rise, you can
actually overwater in the summer time.

Certain plants such as sage may go slightly dormant in growth pattern
during the high heat of July and August, so overwatering can be fatal to
them.

CHLOROSIS The extra water that our gardens do need with summer heat
can also create a mineral deficiency called chlorosis, where the iron in
the soil binds with the other minerals and makes the iron unavailable to
the plants. One of those 'side effects' of the necessary extra water. The
symptoms are a yellowing of the leaves leaving the veins still looking
green. Most prominent in the leaves of fruit trees, this is an easily
reversible condition treated with ironite. Sprinkle on soil surface just
before watering or water in after application. This is not a conditioner
which will burn plants. Many gardeners with a lot of fruit trees will apply
this prophilatically in June and then again in mid and later summer. Use
when the symptoms appear and the condition is reversed quickly, usually
in about 2 weeks.

BLOSSOM END ROT ON TOMATOES One of my regular customers had
a question on blossom end rot on the tomatoes. She uses above ground,
high-up watering and that is usually the culprit with blossom end rot.
Tomatoes in particular should never be watered from overhead, only
water at soil level. I've seen blossom end rot on some of heirloom
tomatoes after excessive rain in the summer due to the flat bottom
aspect of this particular variety where the moisture can just collect and
sit -- pointy ended fruit are less susceptible.

WATERING PROTOCOL
This time of year established gardens should be watered every 3-4 days.
If we have one of those spikes to the 111 and up you may need an
additional watering at twilight -- more water gets to actually sink in
rather than evaporate. If on the other hand we have a rain storm which
drops more than a half inch on your property you can skip the next
watering cycle for everything but trees IF that next cycle is within 3 days
of the rain fall.

USE your water meter for soil moisture level testing rather than 'eye-
balling' the soil or plants.

AROUND THE GARDEN...the banana produced a flower ! and is now
putting out 'hands' of fruit - I'm so pleased - check out the blog for the
pictures...the jasmine is blooming fragrantly, the mints are all starting to
put on flowers...the scented geraniums are flourishing...still getting some
fruit set on the tomatoes but I expect it to start dropping off as the night
time temps remain in the 80s (tomatoes don't set fruit when the nights
are that hot)...I played around with some 'ground cherries' a relative of
the tomatillo and tomato - these low-growing solano family members
produce a sweet cherry like fruit with a slight tomatoy back note to the
flavor - depending on the type, the fruit may be prominent on the plant or
hiding in a 'paper lantern' cover - fun stuff, but not enough to grow as a
'cash crop' just something to nibble on while cruisin' the
garden...harvested the rest of the horseradish (also noted on my
blog)...many of the herbs are starting to flower as well...trying some
sweet potatoes in the potato patch to see how they fare this summer -
will let you know...my garlic produced so well I'm going to expand the
area this fall and try one other variety. That's all from the garden for
now.

JULY PLANTING
With the excessive heat, transplanting any plants with few
exceptions is not advisable. However, the wealth of seeds to be sown
beginning July 15 and then into the beginning of August is tremendous.

While that seems sooo totally counterproductive consider that if you
want pumpkins for halloween and Thanksgiving you have to count
backwards 90-120 days so you seed in mid July to beginning of August.
Certain herbs can be seeded in successively every 2-4 weeks beginning
August through November.

Get started with these beginning July 15th. Remember to sprinkle newly
seeded areas once a day (early morning or evening). An extra tip is to
seed in existing gardens just under the edge of the outermost leaves. You
can water as normal and the canopy of the existing plants act as
nurseries for the seeds - hides them from the birds too.

Anise; Cantaloupe; Caraway; Chervil; Cilantro; Corn; Dill; Fennel; Luffa
Gourds; Musk Melons; Parsley; Peppers; Pumpkins; Sunflower; Winter
Squash

RECIPES:

WATER MELON ICE CUBES
Two ways to make this great drink addition.

1) Cut out all the fruit, and seed very well. Using a colander express the
juice out with a potato masher. If the colander has large holes, line with
cheese cloth. Freeze the juice in ice cube trays. Freeze solid then move
to labeled ziplock bags. The pulp can be tossed on the compost pile
unless you have gotten every seed out it, in which case you can make
jello with the pulp. (I make jello 'from scratch' using unflavored gelatin
and choice of natural juice - no sugar added - whether fresh or from
concentrate.)

2) cut and seed the fruit into 1 to 1 1/2 inch cubes, lay on a cookie
sheet, freeze solid and place in labeled ziplock bag.

In the winter time I try to have some of these cubes left over for a taste
of summer in my water, wine or cocktail.

BBQ TIPS: Don't forget that tough woody stems of herbs like rosemary
make great smoking additions to the grill. Also make great skewers. One
of my favorites is to thread pineapple cubes on rosemary skewers,
watching carefully I grill on direct fire, turning to just 'mark' the fruit.
Serve immediately. Soak the stems for smoking and skewers about an
hour before use.

Have a great July, I will be back near the end of the month with more
timely planting info.

Catherine

Catch me on Twitter at:

http://twitter.com/theherblady

. . .

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: Kathy now offers goat milking lessons.

http://phoenix.craigslist.org/evl/grd/1215407694.html

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:
No scheduled public classes at this time.

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 - Independence Day - celebrating Independent Producers

Tue, 30 Jun 2009 15:05:00 GMT

June 30, 2009

Dear Folks,

Another quick update folks. I promise to have a more comprehensive
newsletter next week.

Celebrate Independence Day with "Independents Week" -- Become a
locavore by doing some of your holiday shopping via a special discount
program from "Local First Arizona" -- 20% discount through July 5th at
www.localfirstaz.com

Speaking of local, would you like to learn how to milk a goat?

I no longer own goats, and many of you know I loved mine when I had
them. My friend Kathy Marshall of Doubleblessings Goats milk soaps
and lotions is offering to teach anyone to learn out to milk a goat for a
small ($5) fee at her farm in Apache Junction. Check out her ad on
Craigs List.

http://phoenix.craigslist.org/evl/grd/1215407694.html

Our friend Amber said owning a goat is like potato chips - you just can't
have one. Maybe the lesson will get you hooked too and if you want to
learn and acquire goats for your family, Kathy can help there too.

In the Garden: We are just about at the end of our peach and plum
season, we finally got some nice saturn peaches (the donut peach) this
year, the young tree took a couple of years to get established. Many of
you saw the last of my harvested garlic at the market and got to buy
some for yourself -- I can't rave enough about how pleased I was with
the results of my 'experiment' and how easy the plants are to grow...the
Arabian Jasmine is in full bloom...I need to get the rest of my horseradish
harvested -- depending on how much I wind up with I may bring a couple
of roots to the market for sale...both the Mexican Oregano and the
Lemon Verbena plants, now established for a couple of years are huge,
and fragrant...the tomatoes are near their spring finally for fruiting, and
will take a break until the night time temps drop back below the eighties
in late August--the black cherry plum and the Green Zebra did me proud
this year... I'm going to use the last of my red, white and blue potatoes
for potato salad for the Independence day BBQ. More next time!

I joined twitter - so if you like twitter catch my "tweets" at:

http://twitter.com/TheHerbLady

Check out my blog, when you can.

http://www.edibleherbsandflowers.blogspot.com

Have a wonderful holiday,

Catherine
The Herb Lady
www.herbs2u.net

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

Herbs 2 U e-Newsletter Message

Mon, 25 May 2009 16:15:00 GMT

May 25, 2009

Dear Folks,

A quick update folks.

Happy Memorial Day, I hope all of you are able to use some of the
bounty from your garden for menu planning today and other upcoming
holidays (Father's Day, 4th of July etc.).

On my blog I posted a picture of my harvests from yesterday (May 24th)
to illustrate my horseradish project - a success! and other goodies.

http://www.edibleherbsandflowers.blogspot.com

I returned from my caretaking and companioning of my cousin whose
surgeries have been going on since February. All is well I am so happy
and relieved to report.

However, the brain is definitely dusty and rusty, so I need to get caught
up on things, and should be back to the farmers market and regular
newsletters and blog posts in a couple of weeks.

I have a wedding to attend in California so I'm going to take advantage
of it for some R&R.

Do feel free to email with questions and I will get back to you as soon as
I can.

Have a wonderful holiday,

Catherine
The Herb Lady
www.herbs2u.net

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

Herbs 2 U - Herb Festival, April in The Garden

Thu, 09 Apr 2009 17:48:00 GMT

April 9, 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,

First, I will be participating at the 15th Annual Herb Festival at the Boyce
Thompson Arboretum, this coming Saturday, April 11th from 11 a.m. to
3 p.m.

I was not sure, due to my cousin's surgeries schedule, whether I would
be able to make it (more on my schedule below), however I'm happy to,
again, participate in this neat event.

The Arizona Herb Association, Jean Groen and Don Wells desert foods
experts, other herb-related vendors, and the lovely music of Celinda and
John Levno will fill the area near the BTA's herb garden.

The BTA is a dog friendly (on leash) park.

CONTACT INFO:

BOYCE THOMPSON ARBORETUM
http://ag.arizona.edu/BTA
Recorded event information line: 520.689.2811
Business office phone : 520.689.2723

Hope you can make it out.

. . .

It has been a while since I've been able to send out a newsletter.

My cousin has had two procedures leading up to the biggie - open heart
to repair 2 valves, and we now have a firm surgery date. As I will be her
primary care giver, I will be with her for 3-4 weeks give or take from
about the 18th of April on. Scary stuff, but all or family and extended
family look forward to her full recovery and better health.

I will have my laptop with me, so feel free to ask questions, and as I
have time I will post to my blog seasonal gardening and cooking related
topics.

I hope to be back at the farmers market by the end of May.

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

Don't you just love living in the desert during our seasonal transitions -- I
sometimes think of it as 'wait a minute' and it will change.

At least for now we will have no more frost in the desert valley areas -
although it is always possible for a rare hail storm to flatten tender
plants. When that happens - as it has happened to my gardens in the
past, it is remarkable what the warm soil and sun will do to the survivors
- bigger and better.

Normal temperature range for April is: Low 47 / High 100

Last year we didn't see 100 until May, in prior years we have had 100 as
early as first week in April.

Since we are doing the roller coaster ride again this spring, it looks like
the immediate weather will be cool, warm, less warm, then hot.

At the moment the long range forecast does not look like 100 before
May 1st, but we will see.
***************************************
Garden watering etc.

Watch your watering needs as we transition to the really hot weather.

Here is my "guide" (not a bible) for how much water a mature garden
needs.

Watering Guideline in the Desert
Here is my rule of thumb for watering mature gardens, everything but
the 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.

Keep in mind my favorite heat fact: in the middle of our summer, in the
middle of the afternoon, the surface temperatures are about 180 degrees
F - that includes the top 3 inches of bare soil, asphalt, concrete, the
sides of containers etc.

Mature growth has root systems which take them deeper than the heat
zone therefore protecting them from the temperature extremes.
Conversely new plantings have not had enough time to get their roots
deep enough, so they may need more water - BUT...

check soil moisture not the look of the plant. Many plants 'wilt' or fold
their leaves in the middle of the day to conserve moisture.
. . .
Planting for April

HERBS:
SOW in Basil, Chive (Garlic or Onion), Epazote, Perilla, or Catnip -- make
use of the canopy of flowering or vegetable plants, and place the seeds
just under leaf growth.

PLANTS to put in as fast as you can: Basil, Chives (Garlic and Onion),
Greek (Sweet) Bay, Greek Oregano, Lavender, Lemon Grass, Lemon
Verbena, Marjoram, Mexican Oregano, Mexican Tarragon, Mints, Myrtle,
Rosemary, Sage, Savory, Stevia, Thyme. Use flowering plants as
"nurse" plants--plant 3-4 flowering plants close up against (2-4 inches)
the herbs for side and soil protection.

EDIBLE FLOWERS: Impatiens Wallerana, Marigolds, Portulaca, Purslane,
Scented Geranium, and Sunflower.

OTHER EDIBLES: Black Eyed Peas; Cantaloupe; Carrots; Cucumbers;
Green Onions; Jerusalem Artichoke; Jicama; Musk Melons; Okra;
Peanuts; Peas; Peppers; Radishes; Snap Beans.
. . .
In The Garden:

Here is what you can look forward to when you garden at the appropriate
time here in the desert.

We have been harvesting our asparagus and artichokes, the last of the
broccoli, along with onion and garlic chives, parsley and chervil.

The peaches, apricots and apples are coming along...the licorice mint and
other mints are refreshing, sunflowers are opening up...the garlic heads
are about 2 weeks or so away from scape harvest (later I will pull the
heads for drying out), the lemon verbena and mexican oregano are lush,
the greek oregano is flourishing, along with the sages, thymes and lemon
balm...strawberries are starting to bloom...the last of the nasturtiums
have come up and are flowering filling in between the abundant blooms
of the pansies, violets and calendulas...the arugula is in flower (the bees
and hummers love it)...and a farmers market customer favorite, my white
eggplant never died back and so is in full flower---fruit shortly!

I hope you all have a wonderful April, coasting into full bloom time in the
garden!

Catherine

catherine@herbs2u.net

***************************************
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:
Boyce Thompson Arboretum 15th Annual Herb Festival, April 11, 11
a.m. - 4 p.m. -- see info above.

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 -- Your own community garden

Mon, 26 Jan 2009 20:27:00 GMT

January 26, 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,

Sorry that I have to keep this newsletter short, I have a break in assisting
my cousin who is going to have heart surgery, so I posted a long blog
today.

I wrote about gardening, cooking and also how to shop better for
prepared foods, what's in season now and what to plant now.

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

Our unseasonably warm temperatures are going away for a while now so
have your frost protection covers ready. We are probably going to roller-
coaster into spring the way we did into winter. Be prepared for frost if
the overnight forecast is 40 or lower.

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

I've been talking to many folks, and writing about it too, on the subject
of more gardening in these often challenging days. Here is an
opportunity to have your own community garden -- with your neighbors -
- in your own gardens. If you have postage-stamp lots in your
neighborhood, you can still get together with neighbors, divvy up the
types of veggies, herbs and fruits you would like to grow -- Mary does
tomatoes, George does cilantro and basil, Jill does strawberries, etc. --
and when harvest time comes, you have a harvest festival and share the
bounty.

Get some jiffy peat pots (the kind with a mesh around a flattened disc of
peat), if you have clear egg cartons, clear plastic boxes from grocery
store items and seeds you have mini-green houses to get you started.

Have ready a quart of warm water (warm water expands the pots faster).

Determine with the dry peat pots how many will fit in the box - the egg
carton wells will each hold one.

If sowing very small seeds, place 2-3 seeds in the open center of the
peat pot, while dry, and place in the box or egg carton well, gently add
warm water AROUND the pot, not on it to prevent the seeds from
dislodging -- as the pot swells up, keep adding water AROUND the pot
until it is fully expanded, and appears dark, the seeds will stay in place.

If sowing large seeds you can soak the pots first, then push 2-3 seeds (1
only if sowing sunflowers or nasturtium type seeds) in the center. Cover
with the clear tops of the containers and if need be add more water to
keep moist. Seeds will germinate on your windowsill in 5-15 days
depending on variety. Once they have germinated you can remove the
lid -- keep the pots uniformly moist but not soaking wet.

Pre-soak large seeds overnight before planting to speed up germination.
Nasturtium seeds should have a bit of any soil or medium laid on top of
them -- they need completely darkness to germinate.

Voila - seedlings, ready for transplanting after February 15th, or sooner IF
YOU use something like cleaned out milk, water or soda containers, with
the bottoms cut off -- use the jugs like cloches to cover the transplants
each night until all frost danger is gone -- anywhere from end of February
to the beginning of March.

CLASS

My class scheduled at the Desert Botanical Garden beginning in February
is coming up beginning February 22nd -- class size is limited and filling up
-- 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 - 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
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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

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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
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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

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

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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 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

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