Friday, July 14, 2017

Swiss Chard pie

I have a bumper crop of chard this year, lucky me! instead of spinach, you can use it in Spanakopita - here is the recipe I used:
I will be cooking and freezing big bags of chard to use during the Winter months  and plan to make many pies when it's frosty outside!
                                         filling made with chard, eggs, feta, crumbs, nutmeg



Sunday, May 21, 2017

the yarden May 2017


Poblano Pepper blossom

This year we're growing:
peas-sugar anne plus
potatoes-kennebec, Yukon Gold, fingerling
beans -fortex and goldrush
chard-fordhook giant, celebration
broccoli-green magic
squash-red kuri
zucchini-black beauty
beets-boro, chioggia, red ace
carrots-yaya, scarlet nantes
tomatoes-moneymaker, early girl, bonnie best, sweet million cherry
lettuce-merlot, buttercrunch, salad bowl
mescluns-west coast mix
cherry tomatoes
cucumbers-market more
poblano peppers

Sunday, April 30, 2017

West Coast Seeds recipes! @westcoastseeds #westcoastseeds

and veggie seedlings!

Saturday, April 22, 2017

bookfind: Food Lover's Garden: growing, cooking, and eating well:

grow it cook it eat it - that's what I do best!

Sunday, April 16, 2017

Yukon Gold seed potatoes! also growing: Kennebec, Amarosa, and banana are you growing spuds? #seedpotatoes #organicgardening

Tuesday, February 14, 2017

         What Gumboot Goddess is digging! Feb/ March

                                        Tomato Mandala at Royal Botanic Garden Sydney

Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews.

Saturday, January 7, 2017

Richter's Herb Catologue List 2017
Andrographis paniculata
Arnica Montana
Withania somnifera
Red Genovese Basil
Thai Basil
Stachys officinalis
Vitex agnus-castus
Mammoth Dill
Echinacea purpurea
Humulus lupulus
Mentha spicata
Satureja hortensis

with plans to make herbs de Province, arnica salve, echineacea tincture, Moroccan mint tea, vitex tincture, red basil pesto, fresh hopped herbal beer, ashwaganda powder,  & andrographis tincture.

New to me is Andrographis ~ Andrographis paniculata is an erect annual herb extremely bitter in taste in all parts of the plant body. The plant is known in north-eastern India as Maha-tikta, literally "king of bitters", and known by various vernacular names (see the table below). As an Ayurveda herb it is known as Kalmegh or Kalamegha, meaning "dark cloud". It is also known as Nila-Vembu, meaning "neem of the ground", since the plant, though being a small annual herb, has a similar strong bitter taste as that of the large Neem tree (Azadirachta indica). In Malaysia, it is known as Hempedu Bumi, which literally means 'bile of earth' since it is one of the most bitter plants that are used in traditional medicine.

 Historically, the herb has been widely used as a treatment for colds and flu, upper respiratory infections, and a variety of infectious diseases.
It’s a traditional herbal treatment for diseases and ailments such as diarrhea, dysentery, cholera, pneumonia, swollen lymph nodes, bronchitis, sore throats, coughs,  headaches, ear infections, inflammation, burns and mumps.