butterflies on the butterfly bush

Lately I've been noticing how many different kinds of butterflies visit the bushes outside the house that were planted for them. They dance in the fields nearby, and flutter over the mint blossoms and dill and parsley, but they love to gather for a party on the butterfly bushes. Aside from these beauties, there are monarchs starting to show up the past few days, the caterpillers of which recently dined on dill.
The little white and yellow sulphurs (I think that's what they're called) are everywhere, and tiny little azure blues that surely are often mistaken for fairies seem to love the mint. Not all of them are brave enough to be photographed, unfortunately.

At some point, I'll drag out one of my field guides and learn their names, but for now its so much fun to watch them dip, swirl, and dart around looking for nectar. Yesterday I watched a bumblebee emerge from a marshmallow flower so drenched in pollen that he could scarcely manage to fly.

There was a time when I thought only the most majestic of these bugs were really pretty, but have come to think the most mundane are equally impressive.
Hopefully I'll add to this in the days to come as more and more of these gorgeous creatures show up at the nectar "watering hole".
And thankfully (!!!!) high speed has reached my area. Moving here was easy, going back to dial-up was rough. On top of all the other things that now take forever on this "machine", blogging pictures is hit or miss, with the pictures sometimes not showing up. One more week, and I join the rest of the world again!

Moona - Moona. Makes me Luna

The fullish moon rose over the deck last night, and helped the preceeding day make sense. The day was one long comedy of errors - from the first phone call (which left me just shaking my head) ... to finding out I'd been wearing the wrong glasses for 3 days... to the final mis-communication with my daughter. We did manage to get the magazine proof approved, make four batches of soap, several deliveries, and most likely acquired a new account, but nothing went smoothly. In the long ago, barely remembered days of my youth, I spent about a year as a police dispatcher. That was when I learned that there can be no doubt that the moon does affect us. Each 28 days there would be a surge of calls from people who had lost touch with reality. It became clear that these people had no idea what their names were - much less what phase the moon was in. Growing up, the females in my family would sometimes notice that we had all slept poorly on the same night. It took us years to figure out that none of us could sleep on full moons. Guess we should have taken up howling.

Life is too good sometimes

The last few days have been pretty idyllic around here. We got the next issue of The Essential Herbal off to the printer, and it is so much fun to be able to wander off the porch and find the perfect photo to complement an article or recipe.
It is relaxing and almost timeless here. We gathered at my sister's down the hill for a supper of chicken corn soup last night, and then I came home and sat on the deck to watch what would become a spectacular sunset. It was breathtaking, and as I watched it made me think how some moments are beyond description.

We have what could be termed a communal garden. I grow the a bunch of things and most of the herbs, while they grow a bunch of other things down there. We both browse both gardens for what we need.

Today I went out to gather what needed to be picked and found that my eggplants are going nuts. Their cucumbers are almost scary in their proliferation. I don't even want to think about the tomatoes or the beans that are to come. Foolishly, I planted a few different heirloom varieties, and Bob planted about 20 Big Boys, and Yellow Boys. I planted 3 different heirloom varieties of beans and 5 or 6 different peppers. We'll cross those bridges when we get to them. The watermelons are doing great, while the honeydews have yet to set fruit. I really love this.
I went searching for recipes from friends today and this was one I got:

Sicilian Eggplant Caponata is to die for, more so if you grewup on Italian food like I did... LOL
1 lg eggplant or 2 smaller
salt and pepper to taste
olive oil
2 medium onions, chopped
2 garlic cloves, crushed (I always use more but I love garlic!)
3 celery stalks
1 can (1pound) Italian plum tomatoes (Roma)
10 large green olives, quartered and pitted
3 T pine nuts
1/4 c capers
1/4 c wine vinegar
2 T sugar
Wash eggplant. Do not peel. Cut into 1" cubes. Season with salt and pepper. Fry in heated oil until tender. Take out and set aside. Saute onion in sameoil until tender. Add garlic, celery, tomatoes and olives. Cook slowly for 10 mins. Add eggplant, pine nuts, and capers. Heat vinegar and stir in sugar. Add tovegetable mixture. Season to taste with salt and pepper. Cook 5 mins longer.Serve chilled as an appetizer or relish. Makes 6 servings.
Sandi BlackKat Herbs http://www.blackkatherbs.com/

Beastly Hot!

Our grandmother always kept some form of a diary. Usually it was in book form, occasionally just the space for each day on a calendar, but she always made some notation about her days. She would mention if she went anywhere, if anyone visited, and always, always the weather. Rarely did she just tell the temperature. She had a flair for the dramatic, and that meant that she used phrases like "beastly hot". We use her terms sometimes. This week and last, beastly hot FITS! But summer it is, that's for sure. The first picture is of the turkeys on the roof as a storm gathers. The turkeys are starting to remind me of a gang of teenaged thugs. They bit off most of my green cherry tomatoes the other day, and I *think* they were trying to get protection money out of me. Or chickweed.
The wildflowers are knocking themselves out. Cornflowers, coreopsis, cosmos, black eyed susan, calendula, and poppies to name a few. They nod as I pass in the heat of mid-day. Their colors seem to stay vibrant in the sun.
The gourds are getting downright scary! There are so many of them. This picture is just a glimpse down the middle of the pergola. Most of them are growing on the outside, a few of them slipped in through the screen. Some have managed to wedge themselves between solid objects so that they are oddly shaped. I can't wait to get to work on them. After doing some research for an article on gourd-crafting, I have so many ideas running through my head....
Bowls, cups, boxes, purses, and decorative pieces pierced to allow light through... using paints, feathers, textiles, beads, polymer clay, woodburning tools, the dremel. Ah yes, another hobby.
One of the best things about this house is the sort of communal gardens. I've planted tons of herbs, lots of different sorts of bean, eggplants, patty pan squash, and a couple other squashes, peppers of many varieties, and watermelons. Maryanne and (mostly) Bob have planted corn, tomatoes, cucumbers, and the gourds.
That means that when I have a hankering for some corn on the cob, I just walk down between a few rows of trees til I get to the corn, and take what I need. When they need some mint, basil, or dill, all they need to do is mosey on up to my garden and take what they need. There is something indescribably satisfying about putting on a pan of water and heading out the door to pick supper. I have always loved grabbing a quart or so of wild veggies, but add to that the option of other veggies and herbs, and it is heavenly.
We are about to make some pickles from a recipe that someone sent to the Essential Herbal yahoo list the other day. We just need to see if we can find some more dill from a friend down the road. I've been trying hard not to let mine bolt, and now I NEED the seedheads. Figures.
We spent several hours the other day freezing corn. We got 46 quarts and plan to make chicken corn soup to freeze in another few days. Then, there will be tomatoes to can, peaches to can, and maybe I'll figure out how to "can" pesto. The Thai and Holy Basils are enormous, beautiful, and so fragrant.
Just about when we get that all figured out, the beans will be ripe. And the eggplants. We are having a great time, and already thinking about what we can do next year when we actually have time to plan!
Oh... and then there's always applesauce, apple butter....
Lucky the bay trees aren't bearing berries yet!

In the Paper this A.M. I'm Shameless :-).

Herbs - Refreshing by nature
By Kim Klugh, Intelligencer Journal Correspondent
Intelligencer Journal
Published: Jul 26, 2006 8:27 AM EST
LANCASTER COUNTY, PA -

Perhaps you fancy basil, bay leaf, bee balm. Perhaps it's parsley, sage, rosemary and thyme. Maybe you believe tarragon to be a culinary paragon.
Whether your favorite herbs are annuals, bi-annuals or perennials, sun lovers or shade-seekers, you have multiple choices when it comes to their uses and where they can be grown.

At a recent herb garden workshop held at the Lancaster County Environmental Center in Central Park, master gardener Linda Downs offered a working definition of herbs before demonstrating a variety of their uses. She pointed out that herbs can be used in at least one of four ways: aromatically, ornamentally, medicinally, or in a culinary manner.

Herbs also are fun for the average gardener because they are easy to grow. They need no fertilizer or insecticide, and they can be grown in a wide variety of places. In formal gardens or tiny plots of earth, as borders or creeping along rock walls, herbs generally make themselves at home and flourish. If planting space is limited, herbs do fine in containers and can be moved about, or brought indoors. "As soon as an herb can sustain its own growth, it can be harvested for use," said Downs, adding, "don't let herbs blossom unless you're going to use the blooms." To prolong each herb's color and flavor, she suggests gently washing the herb, and then patting it dry before storing it in a zipper-lock bag. She says most herbs will keep several days in the refrigerator (except basil and oregano, which are extremely tender and bruise easily).

You can also freeze fresh herbs; Downs suggests 1/4-cup portions in zipper-lock bags.
Herbs may be dried in the oven for later use, in cooking or crafts, by placing them on cookie sheets on a low setting with the oven door open. Turn the herbs periodically so they dry evenly. When herbs are crisp and break easily, remove them from the oven and cool prior to storage. Herbs may also be dried in the microwave oven, but Downs points out they may have a tendency to overcook with this method.

Tina Sams, of Manheim, remembers being introduced to herbs on foraging excursions with her grandfather. Today, after many years of running wholesale and retail herb businesses, she is a self-proclaimed "herb enthusiast" and current editor of The Essential Herbal Newsletter. Sams makes a distinction between "normal" herbs and "wild" herbs and points out that all herbs have properties. For example, the mint family, historically known for its refreshing and energizing qualities, also has a soothing effect; while echinacea (purple coneflower), a "wild" herb, is thought to increase immune functions.

There are many possibilities for herbs in beverages, said Sams. "Herbs can be used in teas (hot or cold), wines, cordials, and even coffee substitutes." Even though she's never made it herself, Sams has tasted a beverage made from roasted dandelion roots and said it makes a good substitute for coffee, with a hint of unsweetened cocoa flavor mingling with a coffee taste. She said chicory also may be used as a coffee substitute. Chamomile tea, the soothing drink that Peter Rabbit's mother gave him after his tangle with Mr. McGregor in the vegetable patch, is the same tea Sams first remembers preparing for her daughter when she was frightened by a thunderstorm.

Herbs can be used in cocktails also. There's the well-known mint julep, popular when the Kentucky Derby takes place. The recently featured mojito (Intelligencer Journal, May 5 issue) highlighted mixing rum with mint, and basil can also be added for a layer of tastes.
Following are ideas for refreshing beverages:

Minted ice cubes
Black tea
Fresh mint leaves
Sugar to taste
To make the minted ice cubes, fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid. Brew double-strength tea and steep, while hot with 2 bunches of fresh mint. When cool, strain out mint and sweeten to taste, chill.

Using a non-metallic pot, bring 1 gallon of water up to, but not boiling.
Double handful of mint (of your choice)
Double handful of lemon balm leaves
1 1/2 cups lemon verbena leaves
1 cup chopped lemon grass
Add herbs to water.
Reduce heat to simmer for 30 minutes. Lightly mash the herbs with a non-metallic spoon to help release some of the oils. Remove and let set to cool. Strain through a coffee filter or cheesecloth. Refrigerate until time to use. Will keep for several days.
Measure out 2 cups of the infusion to one gallon of weak tea. Add 1 cup of orange juice and serve over ice.

The following recipes were sent for the article, but only the first was used. For some reason the rest of the article won't allow me to post it, so here ya go ...


Tension Re-leaf Tea
4 parts chamomile
4 parts lemon balm
2 parts catnip
2 parts passion flower
2 parts raspberry leaf
1 part valerian root

Mix up this blend and keep it on hand for any time someone in the house is having trouble unwinding.

Luscious Lemon Tea
Blend equal parts:
Lemon Balm
Lemon Verbena
Lemon Grass
Lemon Peel
And a pinch of lemon thyme
Serve sweetened with honey, and garnished with a fresh lime slice. Very refreshing!

Minty Morning Tea
1 part black (orange pekoe) tea
1 part spearmint
Brew as you would regular black tea. This is so yummy in the morning or when you need a pick up in the early evening.



Lemon Herb White Sangria
Iowa State Fair winning recipe by Jo Ellen Whitney
2 bottles (1.5 liters) Reisling or Gewurtztraminer
1/2 cup macerated lemon balm leaves
1/4 cup macerated lemon verbena leaves2 tbsp. macerated orange mint leaves
2 oranges, coarsely chopped
1 lemon, coarsely chopped
1 lime, coarsely chopped
Combine all ingredients in a large pitcher and allow to steep overnight in the refrigerator. Strain and serve with frozen lemon, lime, orange, and herb garnish.
This last one is from Maggie at prairielandherbs.com there's also lavender/rhubarb lemonade, and a chocolate mint martini recipe on the site

a beautiful day!

There are so many gorgeous things happening outside these days. Sitting out on the deck this morning, drinking coffee and writing an article, it dawned on me that I've landed in a very good place.
The passionflower vine had given flowers a month ago, then quit... but today I see a new blossom and there are many more to come. They just don't even look real. I wish my skill with the camera was better. They are just stunning, and they smell delicious too.
The garden is coming along nicely - considering that it was very late getting in the ground. Looks like I need to learn a little about building supports for the beans, but they don't seem to mind. You can see the row of grosso lavender plants I've put in in the far right of the picture. On the left is a row of different basils.

Everywhere I look there are reminders of my mother around this house. All the years of growing up, I remember jokes about my mom having a black thumb. We would buy her flowers, and they would wilt in the vases, remaining in place until someone decided it was time to dispose of the fire hazard. In this house, she took a shine to gardening. I suspect it was my sister's help. She loved daylilies, holly, butterfly bushes, and climatis vines.


These are two of her favorites. The stargazer is the lone bloom this year so far.

Power Outage Adventures

I want to write about it while it is fresh in my mind. Its so easy to forget as soon as the power comes back on....
Last evening as I headed up the hill from my sister's, there were giant black clouds over the horizon. Storms for me are exciting and energizing, and living atop a hill they are even more so now. I stopped and checked all the veggie plants, and came inside to unplug the computer - just as the electricity went off. That was odd, because the storm hadn't even arrived yet.
The wind picked up (the paper says 48 mph, but it seemed much faster), and the air turned that sickly greenish yellow. I can see the horizon in a half circle from the back of the house, and lightning was striking 3 or 4 places simultaneously. The excitement was changing into something else as I headed for the basement, hearing things being blown around outside. From the basement, I could still watch, and this storm was a hum-dinger doozy.
Eventually, lightning struck so close that it effected my ability to hear for a moment. My sister told me later that particular strike made her filling tingle (!?!). It seemed entirely possible that the house had been hit, and I kept sniffing for a burning smell that didn't materialize. Whew! That was the worst of it, and the storm continued on it's way south.
It's hard to describe the way it feels when there's no power.
It made us think about the people in the Gulf States and how they must have felt - or even the people who were flooded in recent weeks. We had it pretty good, after all!
My daughter came home, and the lack of power baffled her. At least she'd had dinner..... She flopped around from sofa to chair, finally thinking a nap might make it all go away. Her first experience (at 3) with this sort of thing was so upsetting that it was the first time she was ever dosed with the magical elixir, chamomile extract - which was almost a miracle. At that time, she'd begged for "just one light... PLEASE Mommie!!!"
Anyhow, I read until the light became too dim. Then we lit candles, opened windows, and talked into the night while she practiced her guitar lessons. She chose to sleep in the living room for no particular reason.
At 6 this morning, the blessed guinea hens squawked me awake (windows open), and the power was still off. Last night while brushing my teeth before bed, I'd discovered that the water was gone too. Yep... standing there in the dark, feeling around for the flow from the faucet, with my mouth foamy from toothpaste, I realized that there was no water. My mouth was VERY fresh this morning.
Coffee!!! OH NO! I trudged down to Maryanne's for some contact with the world. As we sat talking about how it would feel to be in a large city with no news, no water, no food, no information, the power was restored and things started beeping and clicking and flashing.

So... I learned that pretzels aren't the best dinner in the world, but better than nothing. I'll be adding things to the larder that could be cooked without opening the fridge or using any appliances save the grill.
We need more candles. Some in every room, and a radio that works on batteries. Next time a storm like that approaches, I'll fill the tub with water.
AND... I'll be encouraging more and more wild foods to grow nearby. This was just a little glitch in the day to day, but a window to see what I need to do to prepare. Still haven't figured out the coffee thing yet, but there are a few ideas coming to mind.

Incense Class

Last night we went up to to do the incense class. Nancy Reppert was gracious enough to allow us to do the class inside at her tea room, Sweet Remembrances. Since the temperature at 6:30 was 91 with extreme humidity, I was quite relieved to be in the air conditioning.
We did go outside into the gardens for a little while. We lit several blocks of incense charcoal, and then scattered through the garden pinching off bits of the different plants to see what would or

wouldn't smell good when burned. The big surprise of the evening was finding out that Rue gives off a scent like coconut when burned! There was an orange tree in bloom, and as luscious as the blossoms smelled, there was almost no scent when burned... and that was exactly the point of our going outside and burning things. Well... that and the fact that it was really fun, and The Rosemary House has such incredible gardens with so many smelliferous things to burn.

While making incense cones from the various powders is one of my favorite classes to teach, it is a fairly obscure topic and sometimes the classes don't fill up - requiring cancellation. We had 10 eager participants last night, and that was really fun. It is always interesting to see the many different shapes that are all "cones".

Everyone got to make a batch of incense in either sandalwood/benzoin/lavender, or some chose to leave out the lavender. They all did a great job. As usual, classes start out a little bit "tight", and by the time we are through everyone has dirty hands and feels like we know each other.

One other tip discovered last night.... Susanna is Mom to kids that are young enough to require wet-naps. Soap and water doesn't effectively remove the tacky resins from the hands after making cones. But wet-naps work in a snap.

and a few pictures...

Pictures were promised, so pictures there are.

We'll start with the office. It still needs a bit of work, and there is another wall full of shelves holding past issues, but we are close. Right now, as I write, I can look out over the hill below and watch the Guinea hens marching - one per row through the trees, each one gathering bugs and walking at exactly the same speed as the others. We are giving a class on making incense tomorrow at The Rosemary House in Mechanicsburg, and it will be so simple to reach over, get the supplies needed and be prepared. What a difference that will make!

The first picture is leading into the office from the house. The second is facing the back.

In the back, there is a deck that goes the entire length of the house. From there, it is possible to see for several miles, including the road leading to the house. Silos stud the landscape, and hills and trees. The sky is enormous. After an afternoon in the garden, the deck is the perfect place to sit with a cool glass of tea and look at the results of that labor.

The garden went in late. We just put up the teepees for the Mosteller beans that Barb and Fred Will from Sugar Grove Herbs gave us at the festival at Alloway Gardens Art and Herb Faire. They are getting ready to climb. The only thing we've lost to (I think) woodchucks so far has been the borage, which had been supplying pretty blue blossoms to garnish summer dishes. The row of grosso lavender is not really visible this year, but next year it will make a nice hedge. The weeds are doing exceptionally well.

This is the path that leads to my sister's. The little red building is much larger than it appears. Inside, it has four separate areas/rooms. One is for storing finished soap and shipping - and the front of that section is also the office and jewelry area, one is the kitchen/lab, one is Bob's workshop, and the last is the bay for farm equipment AND baby bird nursery. The house is off to the right. Just behind the building, you can almost make out the pergola that he constructed this year. It is entirely covered with gourd plants. Looks like we'll be playing with another craft next spring.

Along the path, there are swaths of wildflowers. Besides the ones in the picture, there are gangs of small poppies in every color imaginable, zinnias are starting to bloom, and the cosmos are really thinking about going wild.

And then there are the wild turkeys. Wild, I say! There are 11 of them, all but 3 male. They were raised from hatchlings, and when they were too young to be loose, we used to gather chickweed to feed them. Now they follow us around, thinking that anything we might be picking is far more interesting than what they can find on their own.

These were all taken before, during, and after a wild storm that included hail. Weather changes very quickly here. One minute the sun is shining with booming off in the distance, and the next minute clouds roll in and the rain starts. Guess I'll just have to get used to listening closer.

back to something like normal

We've been in our new home/headquarters for a few days now, and everything is falling (or being shoved) into place. The office was the very first thing we moved in order to retain some semblance of sanity, and for the first time, everything is in one place. It is hard to describe how much easier it is to be able to ship an order without looking all over the place for the items, the shipping materials... and where is a darned pen!?!
So here we are. No pictures yet, but let me tell you a little about it.
First, the space is more than double without counting the basement. The business is completely separated from the rest of the house. The first year of The Essential Herbal, everything could have fit into a sturdy box, but as time went on and we put out more issues and more books, it had infiltrated everything. Scale in the kitchen, herbs in the hall closet, boxes of books stacked in the bedroom, shrinkwrapper under the bed, mailing supplies in the CD rack.... typical home business. Now everything is together.
There is lots and lots of space to plant. Lots of space. Before we even started moving, the garden went in. Several different heirloom varieties of tomatoes and peppers are getting ready to ripen. The squash are flowering, 3 kinds of heirloom beans are putting out pods, and the 2 different eggplants are seriously considering budding. We were too late with the spring peas, so I'm saving them for seed next year. Honeydew melons are in containers on the deck, and a couple of watermelon plants are on the split-rail fence. The Jerusalem artichoke patch is filling up nicely. I've been warned that they'll spread, and I'm ready!
We also put in a row of lavender for future distillation, 4 different basils, and all the typical cooking herbs. A few helichrysum plants are growing for distillation experiments later as well, and we stuck an elderberry bush in, hoping it will spread. If not, I'll add to it.
The best part is the wild stuff growing all around. This past week I've been in lamb's quarters heaven, eating them just lightly steamed for dinner. The mimosa tree over the hill is in bloom, and those flowers will be tinctured. Wineberries are everywhere, and jewelweed is at the very optimum - not yet flowered but I probably only have a day or two to gather it before it does. I'm finding enormous dandelion roots and burdock, and, and, and.....
Well that's enough for now. Maybe I'll be able to post a few pictures next time. See ya!

Weedy T-shirts

The move continues, so while I'm digging through boxes here is a craft from the July/Aug '04 issue of The Essential Herbal:

Weedy shirts by Tina Sams

Here's another great craft. I've used this process on shirts, jeans dresses, totes, and even stationery. There are books on the subject, but as usual, I'm a trial and error kinda gal. To get the process working, you may want to start out working on regular paper, and then go to cloth or fancy paper when you're sure of yourself.

You'll need:Pressed weeds and flowers - These need to be flattened and mostly dry, but not brittle. You can use brittle stuff, but need to be much more careful. Gather what you'll want to use and stick it into old phone books for about a week. Queen Anne's Lace is STUPENDOUS!!!Crafting Paints - the kind used for stenciling.Paper towelsSmall craft paint brushes or strips of spongeBrayer (I use a 2" or 3" roll of packing tape)Begin by painting the dried weed on the side that will touch the fabric. Not too much, or it will ooze. Place the weed face down, cover with paper towel (or newspaper) and roll the brayer over it to be sure that all areas have been covered. Remove carefully and admire your work. The same weed can be used several times if this is done carefully. My all time favorite shirt, I made for my little Molly. It said "Growing Like a Weed" and had all sorts of herbs and plants in many different colors on a little white T. Beside each one, I'd carefully written the name of the plant using black paint with a very small brush, although one could most likely use a permanent market. It was awesome. Teenaged girls liked one we did that said "Wild Child", and was covered with all sorts of weeds.Some favorite plants to use? Sage is lovely, along with bleeding hearts, tarragon (looks like seaweed!), lavender spikes, thyme, dill -although it requires tweezers - monarda, ginkgo leaves, maple seeds, oh it goes on, and on..... Certainly the best ones have veins, texture, and/or deeper sorts of structure. Wispier plants like southernwood are very pretty, while violet leaves would wind up being a large shape with very little detail – no texture.

To make the piece colorfast, it must be ironed using a pressing cloth and then placed in a hot clothes dryer for ½ hour. Most of the paints have specific instructions on the labels.

This procedure is great fun and can be used on scarves, dresses, jackets, FURNITURE!!!, walls, or anyplace your imagination takes you – and judging by our mail….that could be pretty much anywhere.
Well, now that I’ve written about it, there are all sorts of projects floating in my head. Guess I’ll wander out and see what kinds of weeds and plants I can get started on pressing. There seems to be an abundance of white yarrow and chicory, and the thyme is blooming in the garden. They will be great, along with poke blossom spikes, lavender (of course!!!), and bergamot. Melilot, catnip, mugwort, burdock, toadflax, chamomile, St. John’s wort are all within a few feet of the backdoor. Oh – oh…. The newsletter could be a little late this issue.

We're moving!

We are in the middle of the big move here. The camera cable is somewhere around here, but I'm not sure where at the moment. When I find it, I'll post some pictures.
The new office is just perfect. Sometime in the very near future, I'll be able to work so much more efficiently. Not having the business scattered throughout the house is a huge gift.
That alone is worth all the work of moving.
The setting is idyllic. From the window in the office I can see farms, silos, and lush greenery. That view used to be...a brick building. Yesterday I looked out to see the flock of "wild" turkeys following the farm equipment up into the fields with the dog in hot pursuit. The corn is thigh high, the melons are blooming, and my herbs are happy as can be. The recent flooding rains have turned the garden into a jungle, so there's a lot of work waiting out there.
I brought in a bloom from the passion flower vine and put it in a saucer on coffee table. Those things smell fabulous! The Jerusalem artichokes are really taking off, and soon will be waving cheery little sunflowers towards the window.
Its still sinking in. The saying "bloom where you're planted" comes to mind - except that at this moment, I'm realizing that I've been planted in the most beautiful patch around.
So... until I find the cable, that's it for now.

flowers are popping

Yesterday in the afternoon I wandered around looking at all the flowers that are knocking themselves out being gorgeous. As I mentioned earlier, there are huge stands of daylilies out and the buds are at the perfect ripeness for eating. The bright red poppies were a stunning splash of color, and the bee balm with it's shaggy head is one of my favorites.
The blue salvia is called "hummingbird sage" and the blue is electric. The stems are nearly black. It is a small plant (at least now) and an annual, but it is truly breathtaking.
The yucca stalk is actually about 7 feet tall, and the cream colored flowers are beautiful. This picture is taken of a middle section of the stalk, since it waved far above my head.
There were other flowers just popping open, too. My brother in law spent a few days a month or two ago spreading wild flower seeds which he then covered with hay. We don't know exactly what to expect there, although there have been a few opening here and there. One was a tiny yellow poppy, whose color was so intense that it washed out the green behind it. Just gives me more pictures to take on another day!
The move to the new home/office starts in earnest today. The flower and veggie gardens have already been planted - for this year, although more will go in during the fall, and there is a large sack of saffron bulbs waiting for me to find a space where the rabbits won't get them. It is good to have the ability to plant at will again. My fingernails have dirt under them again and there is a greenish tinge to my fingertips.
Sigh.... that makes me so happy!

Daylily buds and berries!

Everything is just a little bit early here. I've been picking berries like crazy, because they are two weeks early and took me by surprise. Usually by now I've got the stands all staked out and am keeping an eye on them. This year, they exploded without warning. They are plump, juicy, and BIG!
The daylily buds are in the midst of their own fleeting season, as well. If you've never had the pleasure of tasting a daylily bud, don't wait another year! My favorites are the small ones with little to no orange - just green. They taste a lot like beans to me, but "more". I like to add them to salads, munch them raw when I find them in the woods, or throw them into a stir fry. I've read that some people can get a bit of an upset stomach from them... I think it was Peter Gail who mentioned that possibility in his book about daylilies. It has never been an issue for me, but bears mentioning. All parts of the daylily plant are edible, and the flowers are dried and used in some Asian dishes. Peter was kind enough to send several dandelion recipes for the Wild Foods for Every Table book. We've been getting lots of reviews for the book since it hit the mail on this past Monday. So far, it has all been good and they are flying out of here.

July/August '06 issue is out!

The latest issue of The Essential Herbal is in the mail. Full of all sorts of recipes - tomatoes, roses, thyme, lavender, and lemon in particular, and lots of info on gardening and what to do with that garden bounty. Karen Hegre of Black Hills Herbs & Aromatherapy debuted a new column to help parents share their love of gardening and herbs with their kids. That should be a lot of fun. Almost as soon as the magazine was in the mail, I took a few days off to visit the beach and came back just in time to pick up the finished Wild Foods for Every Table and get the pre-ordered copies into the mail today as promised. There are still a few strays that need to go into the mail, and then we'll get serious about the move. It is getting hard to accomplish anything - with half of the office here and half there.

What's happening at The Essential Herbal?

We're moving! That's what's happening at The Essential Herbal! Yesterday I was hauling a load of stuff to the new place, and stepped out on the back deck with the camera. There was a storm brewing, and it was the first time I noticed that we will be on top of the world.
The clouds were swirling in many different colors - pink, blue, purple, and a patch of aqua! It was as if I was standing in the middle of the clouds and could touch them... like flying through them in a plane. Anyhow.. scary and beautiful at the same time.
The first picture shows the patch of dirt that has been tilled and now has beans, brocolli, leeks, squash, many annual culinary herbs, and a row of lavender. There are a couple eggplants to go in, and some banana peppers.
This shot is looking straight out the back of the house. The silos are the next farm over, and then the farms on the horizon are several miles away. We do have some neighbors close on the sides, but the view is so stunning. Looks like the deck will be seeing lots of me. My office window looks out over this same vista. The trees are various conifers that my sister's husband grows for landscapers and Christmas trees.
They live down the hill to the right - in the hollow (their farm is called Frog Hollow Evergreen Farm). It isn't visible because of the lush growth, but Maryanne's soap and glass studio is right down there. We haven't decided exactly where the still will be set up, but either way, we have space to do just about anything.
The fence in the back has also been planted with lots of heirloom tomatoes, heirloom peppers, passion flower vine, perennial herbs and watermelon vines.
I am having an absolute blast... and once I get the next mailing out, moving will get serious.

Alloway Creek Garden Craft Faire

We spent Friday and Saturday at the Garden Craft Faire held annually at Alloway Creek Gardens and Herb Farm
It was a lot of fun, and we saw lots of old friends... made some new ones, too! First let me introduce you to Barb Steele (that's her waving the flyer), who along with husband Roger owns and runs Alloway Creek. We've known the Steeles for about 15 years, and they are always fun to be around.
Our booth was inside a large 20' X 30' tent that we shared with a woman who hand dyed silk scarves, a woman from Heifer International, an artist, and the "gang" from East Berlin, PA who are raffling off a hand-made quilt that will be awarded at their Colonial Day Festival Sept. 9th. If I find their information, I'll add it later. As we got to know our neighbors we all joked around and had a good time. Very few of the people we shared the tent with managed to leave without a piece of my sister's hand made torchwork jewelry. Lots of soap went, some of those felted soap balls I may have mentioned, and even some of the road apples! I got to meet in person some of the people who have been subscribers for a long time. That's Maryanne behind our booth.
There were probably about 25 or 30 vendors of all sorts at the faire. Barb Will (orange shirt) of Sugar Grove Herbs writes for us sometimes, and is fun to vend near. We kept a conversation going from across the garden. There was a guy making wind chimes using silverware, a spinner and weaver, handmade sweaters, a couple potters, antiques, etc, etc. A neat, eclectic mix. The food was from a caterer called Herbal Faire, and was delicious - a rare thing since outdoor events generally feature warm foods that should be cold, and cold foods that should be hot - none of which tastes very good.
Here is just one photo of the magnificent gardens that Barb and her crew put together. It really is a stunning herb farm.
She did an equally stunning job putting together her faire.

Chincoteague Island Wedding

Over Memorial Day, my brother Tom married his darling Sue on the beach. It was actually on the beach of Assateague Island, because - as the kids told us more times than you can imagine - there ARE NO BEACHES on Chincoteague. Chincoteague has salt marshes and bay shores, but no beaches with sand and waves. The wedding itself was beautiful and brief, leaving us with three days to fill. Holiday weekends require a three day stay at the hotels - so there we were.
We had some great seafood and enjoyed some terrific shopping. Eventually we allowed the kids to leave for home a day early, and the whining finally ceased.
Maryanne and I did get out on the beach one morning to look for shells to use in the resin crafting we've been thinking about. We were also going to try to find some nice seaweed for soap, but there was absolutely no seaweed to be found. We did find lots of gorgeous little shells. The water is really icy this time of year, so there was no need to try dipping the tootsies.
Next to the beach is a wildlife refuge where lots of gorgeous sea/water birds are nesting in the dunes. Right over the line (the refuge is marked off with a rope) there were a couple of hen-sized brown and black speckled eggs just left carelessly in the sand. Don't know what kind of bird that was, but I'm thinking that maybe a rope and refuge might not be enough for that one....
The beach is always gorgeous and the wind that comes off the ocean is so mysterious to me. I always think about where that particular breeze last touched land... whose cheek it brushed, and all the things it passed to get to me.

Wild Foods for Every Table nears completion!!!

The wild foods book of recipes is coming along very well and should be completed soon. I'm working on making sure that the proper credit goes with each submission, and there are a few articles and recipes that must be typed in from the early days of the magazine --- back when it was assembled with lots and lots of tape.
This has been a blast from the moment of inception. There was tons of stuff in the past issues, many submissions from the magazine Yahoo list, and the people that I contacted directly have been gracious and generous.
As the deadline drew near, I started to worry about a cover. This is way bigger than the other books we've put together, and being a cookbook, it needs to lay flat - so that means coil binding. So.... it seemed like maybe a nice color cover would be in order.
So then what?
Gradually it started to come to me. I discussed it with my sister Maryanne, who is pretty handy with a camera. We tossed it back and forth while we planted rows of beans, peas, broccoli, patty pan squash, and melons next to the long row of peppers and tomatoes. She had some ideas to add, and by the time the garden was finished, we were ready.
This is what we came up with. It really does suit the contents perfectly.
The book will be going to the printer in early June, and will be finished within a couple of weeks with an expected ship date of June 19. It will retail for $8.95, and be available wholesale. You can pre-order now!

Herbal Picnic Basket Goodies

Here at The Essential Herbal, we are closing in on the deadlines for both the July/Aug issue of the magazine AND the latest book - Wild Foods for Every Table.
This takes our attention elsewhere, and the blog has suffered.
So.... with picnic season approaching, we have a wonderful article from last the May/June '05 issue.

Herbal Picnic Basket
By Lynn Smythe

"Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings."
-Jean Anthelme Brillat-Savarin, 1775-1826
There’s nothing like the thrill of packing up a scrumptious meal in a picnic basket and gathering together your friends and family to enjoy an outdoor picnic on a bright and sunny summer day. One of my children’s favorite spots to picnic is at a small park along the intracoastal waterway near our home in south east Florida. We can enjoy the fresh ocean breeze and watch the comings and goings of a variety of boats, yachts and jet skis. We often see a variety of wildlife while enjoying our meal such as seagulls and pelicans.
I’ve even been known to throw an indoor picnic for my kids on a cold and blustery day to help lift their spirits. I simply place a blanket on the floor of the living room and load it up with my kids favorite snacks such as cheese and crackers, fresh fruit, chips and lemonade.
If you grow your own herbs you may pick them fresh from your garden to utilize in a variety of culinary creations including the recipes listed below. The produce section of most grocery stores stock a wide variety of fresh herbs during the spring and summer months. There is nothing to compare to the taste of fresh herbs. If you are unable to find fresh herbs you may use dry herbs in their place. The general guideline is to use 1/3 less of the dry herb than fresh. For instance if a recipe calls for 1 tablespoon of fresh herb you may substitute approximately 1 teaspoon of dried herb.


Herbed Cheese Spread

2 tablespoons fresh thyme - chopped fine
2 tablespoons fresh sweet marjoram - chopped fine
4 tablespoons green onions - sliced fine
8 ounce package cream cheese at room temperature
In a small bowl add the herbs, green onions and cream cheese. Mix together until well blended. Cover the top of the bowl with aluminum foil and store in the refrigerator until ready to serve. Serve this delicious spread with an assortment of crackers and breadsticks.

Chive Dip

This dip is a wonderful accompaniment to fresh raw vegetables such as carrots, celery, broccoli, cauliflower and radishes.
1 cup plain yogurt
1 cup sour cream
1/4 cup fresh chives or garlic chives - snipped with scissors
1 tablespoon fresh sage - minced
2 cloves garlic - minced
1 ½ teaspoons garlic salt
In a medium sized mixing bowl mix add all ingredients and mix well. Let chill for at least 2 hours in the refrigerator before using to allow all the flavors to meld together.

Chocolate Mint Fudge

Don’t substitute dried mint in this recipe. If you can’t find chocolate mint you can substitute peppermint or spearmint.
One (14 ounce) can sweetened condensed milk
One (12 ounce) package semi-sweet chocolate chips
1 tablespoon chocolate mint - minced
1 teaspoon peppermint extract
1/2 cup chopped walnuts
Place the milk and chocolate chips into a medium sauce pan. Melt over low heat until the chips are melted and mixture is well blended. Remove from the heat and stir in the minced mint leaves, extract and walnuts. Pour into a 8 inch square pan, smooth the top with a spatula and chill in the refrigerator until ready to serve. Makes 16-20 servings.

Cool Caraway Coleslaw

2 cups green cabbage - shredded
1 cup red cabbage - shredded
1 cup carrots - peeled and shredded
1/2 cup mayonnaise
1 tablespoon rice vinegar
2 tablespoons granulated sugar
2 teaspoons caraway seeds
Use a food processor to shred the cabbage and carrots then add them to a large mixing bowl. In a small bowl mix together the remaining ingredients until all the sugar is dissolved to make the dressing. Pour the dressing over the shredded vegetables and mix together. Store the coleslaw in the refrigerator until ready to serve. Makes 4 cups of coleslaw.

Dilled Tuna and Tomato Boats

4 large tomatoes
Two (6 ounce) cans tuna fish packed in water - drained
2/3 cup mayonnaise
1/4 cup fresh dill - snipped with scissors
16 lettuce leaves
salt
pepper
Cut the tomatoes in half, scoop out and discard the seeds. Place the hollowed out tomatoes on a platter. In a small bowl mix together the tuna, mayonnaise and dill. Fill the tomatoes with the tuna mixture. Place 2 tomato boats onto each plate which has been covered with a layer of 4 lettuce leaves. Sprinkle each serving with a little bit of salt and pepper if desired. Makes 4 servings.

Egg Salad with Salad Burnet

To make a hearty sandwich to serve at your picnic serve this egg salad on fresh slices of whole wheat herb bread. The recipe for whole wheat herb bread is included in this article.
12 eggs
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh salad burnet - chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the eggs in a large pan, fill the pan with water and place it on the stove on high heat. When the water comes to a boil turn the heat down to medium and cook the eggs for an additional 12 minutes. Remove the pan from the stove, drain the water and run cold water over the eggs until they have cooled down. Remove the shells from the eggs and chop them up then place them in a large bowl. Add the remaining ingredients and mix well. Serve this salad with assorted breads and crackers if desired.

Elegant Pasta Salad with Garlic Chives and Marjoram

2 cups dried bow tie pasta
1 cup tomatoes - chopped
1 cup yellow bell peppers - seeded and chopped
1/2 cup green onions - sliced
1/2 cup black olives - sliced
One (6 ounce) jar marinated button mushrooms - drained
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh garlic chives - snipped with scissors
1 tablespoon fresh marjoram - chopped fine
parmesan cheese - optional
Cook the pasta according to the package directions, drain, cover with cold water and drain again. Place the prepared pasta into a large bowl. Stir in the tomatoes, peppers, onions, olives, mushrooms, oil, vinegar, garlic chives and marjoram. Let chill in the refrigerator until ready to serve. Sprinkle with freshly grated parmesan cheese prior to serving if desired.

Lemon Basil Fruit Salad

2 cups fresh raspberries or blackberries
2 cups fresh strawberries - hulled and sliced
One (15 ounce) can mandarin oranges - drained
One (20 ounce) can pineapple chunks - drained
2 tablespoons white grape juice
¼ cup fresh lemon basil - minced
Place all the ingredients into a large bowl and mix well. Chill in the refrigerator until ready to serve.

Sage and Tarragon Chicken Salad

This is another terrific sandwich spread to serve on top of the whole wheat herb bread.
One (10 ounce) can chicken breast
1/4 cup mayonnaise
1/3 cup finely diced celery hearts
2 teaspoons fresh sage - chopped fine
1 tablespoon fresh tarragon leaves - chopped fine
salt & pepper - optional
Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired.

Whole Wheat Herb Bread

This bread tastes great served along with the egg salad and chicken salad recipes which are also located in this chapter. Make this bread the day before your picnic. When making this bread choose from among basil, chervil, chives, garlic chives, parsley, thyme, oregano or marjoram or a combination of 2 of these herbs. Be sure to use the milder tasting soft stem herbs. Don’t use woody stemmed herbs such as rosemary or sage for this recipe as they may impart an overly strong flavor to your bread.
1 package active dry yeast
2 1/4 cups warm water
2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1/2 cup fresh herbs - chopped fine
1 tablespoon melted butter
2 teaspoons celery seed
Place the yeast in a small mixing bowl. Add the warm water and stir until the yeast has been dissolved. In a large mixing bowl stir together the flours, sugar and salt. Stir in the herbs. Stir in the yeast and water mixture and mix well. Add a little bit more warm water if necessary to make a sticky dough. Cover the top of the bowl with a small kitchen towel. Place the bowl in a warm place such as on top of the refrigerator and let the dough rise until doubled in bulk - approximately 1 hour. Sprinkle your hands with flour to prevent the dough from sticking to your hands then punch down the dough, divide it in half and place each half into a greased 9x5x3 inch loaf pan. Cover the pans with the kitchen towel and let the dough rise until doubled - approximately 30 minutes. Brush the top of each loaf with half of the melted butter and sprinkle with half of the celery seeds. Cook in a preheated 400 degree oven for 35 to 40 minutes until the loaves sound hollow when thumped on the bottom. Makes 2 loaves.

Rosemary Shortbread

1 cup unsalted butter - room temperature
1/2 cup confectioners sugar
2 1/4 cups flour
1 teaspoon vanilla extract
3/4 cup chopped pistachios
3 tablespoons fresh rosemary leaves - minced fine
additional confectioners sugar for garnish
In a large bowl cream the sugar into the softened butter using a large mixing spoon. Add the flour 3/4 cup at a time. Add the vanilla extract, pistachios and rosemary and mix until well blended. Roll the dough into large marble sized pieces using 1 level tablespoon of the dough and place on an ungreased cookie sheet. Bake in a 375 degree oven for 17 to 20 minutes until light brown. After the cookies have been removed from the oven and have cooled off slightly roll each one in confectioners sugar. This recipe makes approximately 30 cookies.

Lynn Smythe
5312 Cleveland Road Delray Beach, FL 33484-4228 Phone: 561-637-5040 http://groups.msn.com/herbwitch
E-mail: lynnsmythe@adelphia.net Website: http://users.adelphia.net/~lynnsmythe

Herb Fairs are a blast!!!

We've been looking forward to the festival at Landis Valley for a few months. It was our first herb fest 15 years or so ago, and it was also the first herb festival we've done together since our "hiatus".
This festival has never let us down, and this year was no exception. We went into it with zero expectations, and were absolutely thrilled.
The first picture shows Kathy Musser of Cloverleaf Herb Farm. Her well kept greenhouse was photographed for the cover of the May/June issue of The Essential Herbal.
The crowd started lining up way before the 9 am opening on each day, and the variety of herbs and heirloom plants was staggering. The gates opened and in poured thousands and thousands of herb enthusiasts - all in bright, sunny moods.
It was wonderful to see so many old friends and customers. Generally, we work this way - I chat and jabber while Maryanne conducts business. That really isn't as bad as it sounds.... we came to the realization that we'd need to have some means of doing both. When working a show, you have "x" hours to do all the business you are going to be able to do. Having one of us do the chatting leaves the other to the business. It has always worked out very well for us.

On Saturday, the skies opened (with a vengence!) shortly after opening. The rain came in buckets...oddly able to fall horizontally. Since we were in a very large tent with several other vendors, we just replaced the sides and continued. The rain forced many people inside (good for us!), and other than the river flowing through our booth, all was fine. It left as quickly as it arrived, leaving behind a second gorgeous day.

Our booth was lots of fun. We weren't sure how we'd incorporate all of the parts - the books and magazines, the soaps and toiletries, and the awesome, gorgeous torchwork jewelry.... but it all worked together very well. We put the "road apple" soaps in the front to start conversations. The felted soap balls attracted attention from "fiber folk", the "artzy-fartzy" soap got lots of attention, and the jewelry and magazines got the rest of them. All in all, it seemed to be a great mix.

Now I can't wait for the next fair - the Garden Craft Faire at Alloway Creek Gardens & Herb Farm in Littlestown, near Gettysburg, PA. That one will take place June 2 and 3. It features free garden talks and tours, artists, music, vendors, and tasty herbal food.

Getting Ready for Landis Valley Herb Faire

Two more days until my favorite herb faire - for either vending or buying! It's been a couple years since I set up there, although the same cannot be said for buying. Last year all of my patio herbs for cooking came from this festival.
Herb & Garden Faire
May 12 & 13Friday & Saturday, 9am-5pmGarden enthusiasts flock to our annual faire like bees to flowers. This is one of the largest East Coast plant and garden sales. Landis Valley's highly regarded Heirloom Seed Project, celebrating its 21st year, and more than 80 vendors tempt you with herbs, historic seeds and garden accoutrements.

If you're coming, look for us in the big yellow tent to the right - very close to the heirloom plants. My sister will have her soaps and jewelry, and I'll be hawking the magazine and books. Be sure to say hello!
There will be pictures later :-).

Wild Foods Cookbook submissions

We're putting together one of our Essential Herbal books, and this one will contain recipes and favorite ways to eat wild foods. Contributing is easy and will provide lots of publicity if you have a business.
Do you enjoy nibbling on chickweed, garlic mustard, dandelion, day lilies, and wild mustard? Perhaps you have been putting those acorns to work? Lamb's Quarters, Sheep Sorrel, Sweet Violet and Rose Petals find their way into your salad bowl? When you see burdock and poke in the fall, does it cause you to make a mental note of the location? If so, please consider sending a recipe or two in for inclusion. Pictures to accompany the recipe are welcome as well.
If you'd like to participate, here are the details:
The deadline for this book will be May 21.
Be sure to include your contact information as you'd like it to appear next to the recipe(s). That would be either a website, or if none available, hometown. Email would be appropriate if you wish, too.
Send submissions to: essentialherbal@aol.com You can see the other books we've put together at www.essentialherbal.com

May Day - recipes for Maximum Metabolism Diet

The smoking stopped with 2005, so here it is May, and my girth has increased. Many years ago I used a diet program called Maximum Metabolism by a Dr. Geller...Robert, I think (the book is out on loan). It is strict as far as carbs go, but works very well and is extremely healthy - full of fruits, veggies, and a decent amount of protein. It was one of the first programs that insisted that food must be consumed often (in small quantities) to keep the metabolism running. In any case, I lost 45 pounds effortlessly within 3 months back then, so now that I'm 50 I should be able to drop a quick 10 this year...
Here are a couple recipes that are delicious dinners on the program:

Garden Minestrone Soup
1 t. Olive Oil
1/2 C. Onions, sliced
1 C. carrots, sliced
1 C. celery, diced
3 C. water
1 16 oz. can Tomatoes
1 low sodium chicken bouillon cube
1 T. chopped fresh basil (or 1/2 t. dry)
1/2 t. thyme
1 garlic clove, pressed
1 16 oz. kidney beans, rinsed & drained
1 C. broccoli flowerets
In a large saucepan heat oil over medium high heat. Add onions; cover and cook 2 minutes. Add carrots, celery, water, tomat oes, bouillon, basil, thyme & garlic, cover and heat to boiling. Uncover and simmer 10 minutes. Stir in beans and broccoli and simmer 5 minutes more.
Makes 6 servings.
Per serving: 100 calories; 5 grams protein; 17 grams carbohydrate; 1 gram fat; 320 milligrams sodium.

Mediterranean Fish Stew
1 t. olive oil1 garlic clove, pressed
1/4 t. fennel seeds
pinch hot pepper flakes
1 large tomato or 3 plum tomatoes, chopped
1/2 C. bottled clam juice
1/2 C. dry white wine
4 oz. cod or other firm-fleshed fish, cut into 1/2 inch chunks
4 oz. shrimp, peeled, deveined and split lengthwise
8 mussels (about 3/4 lb.), scrubbed
In a large saucepan, heat oil over medium heat. Stir in garlic, fennel and red pepper flakes; cook 1 minute. Add tomatoes, clam juice and wine; bring to a boil then cover and simmer 5 minutes. Increase heat to high. Add cod; cover and cook 3 minutes. Add shrimp and mussels; cover and cook 2 minutes more or until mussels open.
Makes 2 servings.
Per serving: 223 calories; 30 grams protein; 8 grams carbohydrate; 7 grams fat; 260 milligrams sodium.

These are both delicious. Some of the other recipes - like a tarragon mustard chicken dish - have become staples.