Wednesday, July 22, 2015

Seasonal Favorites: Corn and Tomato Soup

Dear Folks,

I developed this recipe after watching a cooking show some years ago about adding tomatoes to soup, but keeping them intact - not breaking them up.  I loved the combination of flavors of the corn kernels, tomato chunks and rosemary.  The recipe is from my cookbook "101+ Recipes From The Herb Lady"

Corn Tomato Rosemary Soup

    The key to this soup is to keep the tomatoes from breaking up. It should be a soup with tomatoes in it, not a tomato soup. A light soup that celebrates fresh corn and tomatoes.

2    ripe tomatoes*, seeded and chopped
3    cups chicken or light vegetable broth
1    tablespoon of fresh lime or lemon juice
2    ears fresh corn kernels (or 1-11/2 cups of kernels — can use frozen)
1/2    teaspoon of dried rosemary, crushed (about a teaspoon of minced fresh)

    Cut corn from cob. Core, seed and chop tomato into 1/4 inch chunks. Bring broth to a boil with half of rosemary, add corn and tomato and reduce to simmer until corn is tender (about 5 minutes). Remove from heat, add lime juice and rest of rosemary. Serve and enjoy.
        *Meaty tomatoes like Roma work best.
. . .


I posted on my blog several years ago some great ideas for corn, both planting and using.  Make sure to read the tip on using corn silk!

This is planting time for fall corn.  Remember:  Plant only one variety of corn per season so you can keep the variety pure for saving seed for re-planting.
corn-planting-tips-in-desert


-- Catherine, The Herb Lady

You can find my cookbook at my publisher's site

And Amazon

Tuesday, July 14, 2015

Eat Well - and Cheap!

Dear Folks,

Leanne Brown has released a 2nd edition of her awesome book "Good and Cheap." She has added 20 more recipes.

I cannot say enough good things about this book and her work.  If you want to maximize your food dollar - this is THE book for you.

The other part of her books project is the charitable part - she donates a book to a person in need for every book sold.  How cool is that!

You can get the PDF of the 1st Edition free at her website (I encourage you to give the $5 donation if you can).





I blogged about her book and ideas last year when she began a Kickstarter campaign - I got the PDF version of the book (and donated $5).  Her mission is to educate people on how to eat healthfully on the equivalent of SNAP (food stamps) budget.

In my posts I give some of my recipes which are similar or along the same economy line.

swap-your-grits-for-oatmeal-and-up

Face of Hunger

And, if you like my recipes, you might enjoy my recipe book too:


Question:  Do you have a healthy and inexpensive recipe that is your go-to when you either can't think of something for a meal or you have to economize?

Share in the comments section and I will make sure they get posted, and give you create if you like.

-- Catherine, The Herb Lady

Friday, July 03, 2015

Around The Garden, July 3, 2015

Dear Folks,

A nice over-cast morning.  We finally got a tiny bit of rain after days of dust and wind - a whopping .1 inches :-)

I have 3 Roselle plants going in the garden, finally found some happy spots for them (I tried a purchased plant 2 years ago and it was not happy where I put it.  I started these new plants from seeds I got last year from the Arizona Herb Association at the Boyce Thompson Arboretum Herb Festival.

I started by soaking the seed for 3 days (March 24-27), then started them in Jiffy pellets and transplanted out April 8, 2015.  They require warm soil to do well.

I was not sure about sun needs, so I opted to put the one in the picture in an almost full sun area and
the other 2 in a spot where they are shaded.  The shaded ones are a 1/3 of the size of the full sun one.

This is the kind of experimenting I do to determine an edible's happy spot.  I may move the other 2, if rain / overcast timing works out.

Roselle (Hibiscus sabdariffa) called Sorrel in the Caribbean and in Latin America and Flor de Jamaica in Mexico, is a tropical native of West Africa.

This lovely member of the hibiscus / Malva (Hollyhock and Mallow) family is most known for the red colored, cranberry-like flavored beverage made from the calyx fruit (base of the flower).

The calyx are picked fresh and dried.  Many Middle Eastern and Spanish grocery stores carry the dried flowers.  The flowers have both vitamins and minerals.  You can read up on Roselle at wikipedia

Next are some of my "Glass Gem" corn.  I planted these primarily to refresh the seed inventory.  This is a Flint (field, ground meal, popcorn) variety that has a lovely range of colors from pastel to purple, tan and brown.

The "empty" spots on the cobs are where the pollination is incomplete, so the kernels did not develop.

There is a wonderful history behind the "Glass Gem" variety - you can read up on it and also, if in stock, purchase seed from Native Seeds/Search.

Edible Flowers

For shear "wafting" appeal few flowers rival the true Jasmine in fragrance.

Jasminum Simbac also known as Arabian Jasmine, is a shrub and not to be confused with other plants called Jasmine, which are primarily vines.

Arabian Jasmine
is the only Jasmine flower which is edible.  If you have had Jasmine Tea you have enjoyed the fragrance of this beautiful flower.

Once settled down in our desert garden this shrub will grow for years. During the winter it may suffer cold damaged, but springs right back as the soil and air temps warm up.  Stems may root to the ground at the leaf nodes. Prune after all danger of frost is over.

We get flowers 2-3 times a year in waves and there is an indescribable pleasure in walking past the shrub and being enveloped in the lovely scent and site of this plant.

Have a wonderful and safe Holiday!


-- Catherine, The Herb Lady

For planting and cooking help, check out my calendar and books for sale at my publisher's site

Monday, June 29, 2015

I was Interviewed back in 2013 - More tips and history from The Herb Lady

Dear Folks,

Back in March 2013 I was interviewed for an Oral History project by Scottsdale Public Library.

I thought folks who are just learning about my work gardening and cooking with the garden bounty in the desert, might like some of my history and tips.

If you have attended one of my lectures, or perhaps if you wanted to and could not make it, I touch on some of the high points to gardening successfully in the desert, along with some of the whys and hows of how I became so passionate about growing some of our own food.  And, why I think this is my mission:  to encourage folks to grow some or more of their own food.

The interview is about 55 minutes long. Wonderful Anna Quan Leon was the gracious and patient interviewer - get me started on my favorite subjects and I just prattle on, and on!

FYI - after the interview was over, another point was brought up so Anna did a post-interview, but for technical reasons, it had to be added as an addendum at the "beginning" of the tape - so the introduction comes after that short series of comments.

I hope you enjoy this if you decide to listen.  Maybe friends or family in desert areas may enjoy it also.

The picture (that is me in my "Minnie Pearl" hat) and the audio are the property of Scottsdale Library and all rights belong to them.

MP3 Audio

Main page at Scottsdale Library on my interview - click on the link next to my picture to get more detail.

In the interview I mention several recipes (one found in my book is my "Vegetarian Pot Pie" made with tofu -- turned out great), and a cracker recipe made with seeds, nuts and cheese.

Here is the link on the blog for one version of the cracker recipe.  The beauty of the recipe is you can change out all the ingredients for different flavors.

I hope you enjoy the interview.

Always happy to answer questions.


-- Catherine, The Herb Lady

My books

Ibook

https://itunes.apple.com/us/artist/catherine-crowley/id372564893?mt=11

amazon - print

http://www.amazon.com/Catherine-Crowley/e/B002C1HWG0/ref=sr_tc_2_0?qid=1367065857&sr=1-2-ent


Barnes & Noble - print and Nook ebook

http://www.barnesandnoble.com/c/catherine-crowley

Kobo

http://store.kobobooks.com/en-US/Search?query=Catherine%20Crowley&fcsearchfield=Author



Lulu

http://www.lulu.com/spotlight/herbs2u


 

Tuesday, June 23, 2015

Watermelon and Free Seed Share reminder

Dear Folks,

This year I actually got various transplants in the ground - on time!  On February 15th I transplanted some tomatoes (we have been harvesting them for about 3-4 weeks now) cantaloupe and Blacktail Mountain Watermelon.

I forgot to take a picture of the cantaloupe - which we ate and I saved seeds from.

And the Blacktail Mountain Watermelon.

Because of the placement of the vines (I was trying something new - limited foot space but growing up a string/pipe trellis, the various shading from the surrounding trees did limit sunlight so while the vines were (and still are) nice and healthy we only got 2 useable fruit off the cantaloupe (sweet and delicious) and 1 nice one off the watermelon.  Who knows if the vines live through the summer I may get more fruit later on. :-)

It is as described over at Baker Creek - sweet and delicious!

"70 days. One of the earliest watermelons we know of, superb for the north, but it also grows well in heat and drought. The flesh is red and deliciously sweet. Fruit have a dark rind and weigh 8-12 lbs. each. This excellent variety was developed by our friend Glenn Drowns, owner of the Sand Hill Preservation Center in Iowa. A favorite of many gardeners across the USA. One of the best we have ever tried!" -- http://www.rareseeds.com/blacktail-mountain-watermelon/

I am also saving seeds from this melon.


Free Seed Share

And about saving seeds, some of the seeds in my seed bank I bring to the upcoming Seed Share at Mesa Community Farmers Market are from my gardens.

If you are not aware of (just 1 of the reasons for savings seed from something you have grown) a process usually called "regional adaptation" - meaning re-sowing seed grown in an area, your garden, becomes better adapted and productive with each successive generation.

This Friday, June 26th,
9 a.m. - Noon
Mesa Community Farmers Market
Center Street, South of University

I host this event 3 times a year to coincide with the next sowing season.  Fall sowing begins the middle to July.

You do not have to bring seed to pick up some.  If you bring seed, please bring only organic or naturally grown non-gmo either from your garden or purchased.  I suggest focusing on edible varieties.

I hope to see you Friday!  Have a great week.



 -- Catherine, The Herb Lady

My books and planting calendar are available in print or as PDFs

My Publisher

You can also find the books at these other options on the internet


Ibook

https://itunes.apple.com/us/artist/catherine-crowley/id372564893?mt=11

amazon - print

http://www.amazon.com/Catherine-Crowley/e/B002C1HWG0/ref=sr_tc_2_0?qid=1367065857&sr=1-2-ent


Barnes & Noble - print and Nook ebook

http://www.barnesandnoble.com/c/catherine-crowley

Kobo

http://store.kobobooks.com/en-US/Search?query=Catherine%20Crowley&fcsearchfield=Author



Tuesday, June 16, 2015

Free Seed Share Coming Up - Friday, June 26th

Dear Folks,

My next 3-times a year FREE Seed Share is coming up.

Mesa Community Farmers Market
Center Street south of University, Mesa
June 26, 2015
9 a.m. - Noon

It may sound counter-intuitive to have a seed share in June, in the heat, however if you want winter squash including pumpkins you have to count backwards 90-120 days from Halloween or Thanksgiving.  Also, getting call veggie and herbs seeds in the ground allows for them to germinate as soil cools





How It Works:
Choose:    Any seeds we have – small envelopes will be available with pens to select and mark what you want to take home.

Bring:     Any seeds you harvested.  Share any organic or heirloom seeds you purchased.  Focus on edible seed varieties.

What:    No -  GMOs - if you are unsure if the seeds you have are GMO, please just bring yourself to choose seeds available.

Why:    Grow some of your own food, help “your economy,” and share with friends and family.

Where:    Mesa Community Farmers Market, Center Street, South of University on the East Side.

You Do Not Need To Bring Seeds to participate.

You can have my month-to-month planting information at your fingertips in the PDF version of my calendar.  Purchase once ($6) and download into all devices you have which read PDF.

http://www.lulu.com/shop/herbs-2-u/desert-gardening-success-perpetual-calendar/ebook/product-22030956.html

-- Catherine, The Herb Lady

Sunday, May 31, 2015

Homemade Dried Vegetable Stock/Bouillon

Dear Folks,

The sun dried apples are done, on to my next sun drying project a Vegetable Stock/Bouillon Powder.

First step find a recipe!

I discovered that there are all sorts of homemade stock/bouillon recipes out there, but a lot of them had things in them I did not like.  Many "vegetable" version called for dried beef or chicken bouillon as an ingredient.

I suppose I could grind up some of my dry cured salami but that was not what I was looking for.

I wanted a vegetable and herb powder to add to soups, stews, pasta / grain water or even salad dressings.

As I was looking at all the recipes I did not want, when my "Duh" moment hit.  What I was looking for was a vegetable stock recipe - but dried.

After looking at a few stock recipes (Martha had some good ideas but added a potato - later I thought).  Other basic stock recipes cautioned against adding garlic as part of the base.  Martha also cautioned against using any of the broccoli family as it may bring an off taste to the base (I did throw a couple of curly kale pieces in my recipe below).

So looking over what I had in the garden I decided on the ingredients below.  Although bay leaf is always added to soups and stews I chose to use some conehead thyme (an herb with a  flavor mix of savory, thyme and oregano) as a replacement.  When I use the mix later I can always add a bay leaf.  I grow bay.  I have a huge tree.  However it is very difficult to get it ground really well that does not result in sharp pieces, e.g., I always opt to use bay whole (except when I cure meats during the curing process I crush up the bay but remove all later on).





Day 1

Vegetable Stock Base - Dried 
Young red onion (roasted on the grill)
Red and green celery young stalks and leaves
Carrots
Green bell pepper
Greens: sorrel, red leaf lettuce, curly kale
Rosemary,
Conehead Thyme
Basil


Ratios are approximate - I used about 50% more carrot than the onion and celery (equal amounts of those).  For the herbs and greens about the amount called for in a recipe for soup or stew 5-6 sprigs total.

About greens in this mix - I wanted things which could add their own flavor and possibly a little bulk.

I thought these would take a day or two to dry completely and then use my bullet grinder to reduce to powder and store to use as needed.

We grilled the other day and I threw some of our young red onions on - had left over so I think the smoky flavor of the grill will add to the overall flavor of the mix.

Some of the combination is based on my Herb Soup recipe where all of the flavors of lettuces and herbs creates an incredible mix of layered flavors.(I posted the recipe at the Valley Permaculture Site.) 

Day 2

You can see in the picture how much most the veggies and herbs shrunk (about 5 hours in our 97 degree temp).  The onions and carrots took a little more than the 5 hours. (You want them bone dry.)
 
Day 3
 
I actually ground them today (the 31st) - I just did not get to it yesterday.  This is about a 1/4 cup of final powder and the flavor is AWESOME - I love how this turned out.  Because of the celery (particularly the red variety which tends to hold more natural sodium than the green) the mix tastes like it has salt added.

It will be easy to adjust salt and anything else I want to add when using this mix like, bay leaf, garlic or shallots (there is no pepper spice in it for instance).  Just a nice basic veg and herb mix for flavoring anything that a bouillon powder would be used for and it will keep for a long time in my dark pantry.

So my dear readers - don't buy store bought if you are growing vegetables and herbs - make your own "solar powered" soup and stew base.


 


-- Catherine, The Herb Lady