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Rosemary is Still Rosemary Despite Name Change
Rosemary by any other name is still rosemary, unless the Royal Horticultural Society decides to change its name. What will its scientific name change mean for vegetable and herb gardeners like us?
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What's Cooking? Preserving? Fermenting? Infusing?
1 commentTis the season; Thanksgiving Day officially sets off the holiday season! Today is an over-hyped day referred to as "Black Friday"--something that I am totally not involved in--other than to be sure and stay home. I have been busy preserving, drying, fermenting and infusing for months now. I feel blessed to be able to grow a garden and lots of herbs, to harvest them and put them up for food and medicine during the months ahead and to share them as gifts. For me, it is rewarding and satisfying to give a homemade, heartfelt gift. It is also enjoyable to gather with kin or a few friends and have a session of creativity--it is easier and more fun to share in a productive group activity. Here are a few projects, I've been up to. How about you?
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Fire Cider for Health & Well Being
Recently, I got together with a group of like-minded women to make fire cider. This infusion will keep us and our loved ones healthy during the cold and flu season. And we had a blast herborizing together!
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Cabbage is Overlooked Vegetable at Holiday Time
Would you include cabbage as a side dish at Thanksgiving? The answer is yes! This good-for-you vegetable is perfect for adding some low-calorie healthy vitamins and minerals to holiday meals.
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Herbs for Thanksgiving
The robust, perennial, woody-stemmed herbs are what I use most during fall and winter. They lend themselves to the seasonal foods. Read all about what herbs will complement our Thanksgiving feast; I know we will receive compliments for these traditional family favorites.
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Bake Bread with Homegrown Grains
With a little planning and a lot of gumption, vegetable gardeners could be breaking bread next Thanksgiving with the flour they grew from wheat seeds. A garden of grains is easy to plant right alongside the vegetable bed. Here’s how to get started.
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Seasonal Dish: Indian Pudding
Recently, at the Herb Harvest Fall Festival at the Ozark Folk Center State Park, we celebrated the northern United States. I decided to demonstrate how to make Indian Pudding since it is a popular dish in New England. Little did I know that there is a National Indian Pudding Day on November 13! So I figured I'd share my recipe here so you can gear up for this national celebration and it also is a lovely dish to share on Thanksgiving.
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October 31: All Hallows Eve, Samhain and Day of the Dead
Today is a day of multiple celebrations: All Hallows Eve, Samhain and Day of the Dead (and Mercury has gone into retrograde for the final time this year—until November 20).
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Autumnal Contentment
It's that time of year--fall-colored leaves are brilliant on the trees as well as covering the earth, the garden is winding down--days and nights are getting cooler. We are supposed to be relaxing a bit and turning inward, however it is challenging because we have so many projects and all of the garden bounty to do something with! Here's what's going on in my garden and kitchen...
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Elderberry and Fire Cider Elixir
After I posted the recent blog on fire cider, I received a request for this recipe--so here it is. Hopefully, you froze some elderberries when they were in season, if not, dried berries work well in this recipe. As soon as it frosts in your area, it is a good time to dig your horseradish and then you can make this healthy elixir.
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Fire Cider!
This book, Fire Cider!, is hot off the presses, published by Storey Books. There are 101 zesty recipes for health-boosting remedies made with apple cider vinegar by Rosemary Gladstar and friends.
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Use Green Tomatoes Instead of Tomatillos
When the weather forecast calls for an early-season hard freeze, most vegetable gardeners have to make a quick harvest. While some of the green tomatoes will ripen indoors, others need to be used creatively in the kitchen. Here are a few tasty ideas.
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Try Pumpkin Guts Scones for Halloween
Fruits and vegetables are the top throw-away foods in most American kitchens. But what if you could find ways to turn those valuable veggies into delicious meals instead? "Cooking with Scraps" is a great guide for frugal cooks who want to stop wasting food.
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Fall Gardening
1 commentThe heat of summer has just about past and the days are getting cooler and shorter. Summer crops like tomatoes and eggplant and squash are near about finished, however we aren't done with the garden! It is time to plant all of those cool weather crops from brassicas to lettuces and hardy greens. October is also time to plant garlic in my zone 7 garden and I've also put in some herbs like cilantro, chervil and parsley, which like cooler weather.
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Wild Rice with Cranberries and Hazelnuts
We are gearing up for the annual Herb Harvest Fall Festival at the Ozark Folk Center in Mountain View, Arkansas on the weekend of October 2 to 5. For this event , we are featuring the Northern United States, north of historic U.S. 40.We will be studying the foods, herbs, crops and folkways of these regions. Here is a recipe that we will be serving for the Lavish Herbal Feast that you will want to make!
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Happy Birthday Johnny Appleseed
One of America’s great folk heroes is celebrating his 245th birthday on September 26. Let's take a moment and raise a glass of sweet apple cider to honor the real John Chapman.
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Must Have Shishito Peppers for Foodies
The IT pepper this season is an old Japanese variety that's quite a tasty tidbit. If you like growing vegetables for munching, this is the one to have.
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How to Make Water Kefir
Water kefir grains can easily be infused in lightly sweetened water to make a healthy beverage full of probiotics--they are fizzy and refreshing drinks--flavored with any fruit, herbs or fruit juices that you like. Watch this video to learn how-to-do-it! You don't have to drink sodas!
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Juicy Fruits: From Scuppernongs to Peach and Blackberry Crumble
1 commentThe seasonal fruits of summer are at their peak and I've been enjoying wild and domestic berries, the stone fruits and melons. I've been slurping up juicy melons, dead-ripe peaches, nectarines, plums and plump berries and cherries--I delight in fruits that squirt and run down your chin and drip from your hands. Just talking about them makes my mouth water. They are refreshing besides being so delicious. Eating them out of hand is best... or more civilized on a plate is an alternative. However, now is the time to make some splendid simple desserts, preserves and conserves.
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Fire Fly Tomatoes Light Up the Garden
1 commentFire Fly tomatoes live up to their All-America Selections billing as 2019 winners. It’s easy to see how these yellow-white fruits earned their name.
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