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.

Babies everywhere!!!

In farm country, you can't throw a stick at this time of year without hitting a newborn creature of some sort.
Besides these goat kids, colt, and lambs, there have been several instances lately of coming upon calves being cleaned by their mothers right after birth. Today there were goslings following their parents into the pond, and we don't even need to talk about all the tadpoles everywhere!

We've also decided that April 28th must designate "the running of the groundhogs". They were everywhere today - standing in the fields, running hither and yon, just generally acting a little crazy from the sunshine.
The little guys above are pygmy goats. I've never seen a skid 'o kids (is that called an anagram?) before, and there were several more of them spending time with their mothers. I have "issues" with goats, and my sister continues to try and convince me that they are sweet.
Below is the neighbor's mare and colt. She had another colt 2 years ago, and my mother watched that little one like a hawk, worrying and fretting everytime she passed and saw it lying down.

Finally there were the lambs. There were so many of them! At least 50 of the sweet little lambkins kicking up their heels and running along beside their mums. One stopped to look at us, and the mother not-so-gently gave the baby a shove.

Another Day in the Life :-p

This morning we set out to deliver several wholesale orders. We were headed to the side of the county that I really love. Cresting a hill, we came upon the following vista. There were horses, a cow, sheep and goats all eating hay together. I thought, "what? no chickens?"
Yesterday, I passed a cow with udders so full that I told her (out loud) to get herself to the barn for milking. Then, I noticed that she was licking something on the ground - a brand new, moments old baby calf. This time of year is filled with some amazing sights around these parts.
During our travels we stopped at the most incredible yarn shop. There we spent a ton of money (mostly my sister). I got several "chunks" of wool to try my hand at felting. The most recent (Mar/Apr '06) issue of The Essential Herbal had instructions for felting soap. The idea is that you get a soap and wash cloth all in one. We came up with the idea of doing soap balls. In no time at all, there were a dozen of them drying in the warm spring sunshine. We'll see how they go at the herb festival at Landis Valley Museum next month. It was fun to do. Not practical for everyday soap, but it would be great in the right bathroom as it is very primitive looking - AND it looks great on all those soap balls we have sitting around.

More Spring from The Essential Herbal

Everything is knocking itself out blooming around here in Lancaster County, PA. The redbuds and dogwoods are blooming, the lilacs are just beginning, and the fruit trees are stunning. My favorites are still the native woodland plants... at least this month.
Last year, I planted some trilliums and wild ginger. Even though the weather was really ugly the past few days (rainy), it is time for them to be blooming, so I checked them today. Sure enough, they are blooming!

They really are stunning. There is also a taller white trillium that is just about ready to open, and the plants are surrounded by chickweed, garlic mustard (which I keep trying to clear), false Solomon's seal, and Jack in the Pulpit. I'm trying to get information on growing Lady Slipper so that I can find an ethical source and try to grow them here too.
The other day when I was in the woods, I found some trout lily (AKA dogtooth violet) blooming right in the middle of some fern fiddleheads.



















The spring beauty was scattered on the woodland floor like tiny gems, and next week they will be joined by 10's of thousands of the trout lilies along with bloodroot, mayapple, and wild geranium. There were also the usual crop of sweet violet in the many hues of violet, purple, blue, and a blu-ish red. Also white and yellow violets.

Each year we make violet syrup with the flowers. To do so, gather just the flower heads of the violets - something that children adore doing :-). When you have a quart or so of the flowers, rinse them well and place in a pan with approximately one quart of water. Bring to a gentle boil, then turn off heat and steep for about 15 minutes. Strain out the flowers. Add 2 to 3 cups of sugar and 1 tsp. lemon extract and stir until sugar is dissolved. Bring this mixture to a boil and cook for 3 minutes, skimming off any foam that may form. When it cools a bit, bottle the beautiful lavender to purple syrup for use on crepes, ice cream, over melon (!), or to sweeten herb tea. This syrup can be made with roses, too.

May/June 2006 issue is in the mail!

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Table of Contents

Crossword Puzzle - Making Herbal Medicine
Field Notes from the Editor..........................Tina Sams
About the Cover - Cloverleaf Herb Farm
Suburban Herbie - Visit to the Herb Farm........................Geri Burgert
Never Enough Thyme - Our National Herb Garden............... Susanna Reppert
Lavender Cookies............................ Rachel Smith
Hoodia - Miracle Weight Loss Herb?........................... Maureen Rogers
Herbs for Magic....................................Susan Evans
List Article - Favorite Back Yard Remedies....from the Yahoo List
Sweet Cicely and Chervil................ Barbara Steele
Hand Sanitizer............................. Gabriel Kingsley
Cedar “Incense”........................... Karen Hegre
Making Lotion......................... Trina Wallace
Down on the Farm - Be Careful What You Wish For............. Michele Brown
So You Want to be a Vendor?........................ Tina Sams
Birth of a Greenhouse - Part 3........................ Pat Stewart
Readers’ Showcase - ...................................Staff
Lady’s Mantle.......................................... Mary Ellen Wilcox
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Recipe - Spicy Garlic Chicken & Hot Pepper Vinegar

Shenk's Ferry, etc. Wild Flowers - YAY!!!

Today was the perfect spring day. It is actually almost hard for me to put into words because it was so incredible. When I was very small... maybe 3 or 4, I remember finding a sprig or two of dutchman's breeches. Now, I believed without a shadow of a doubt that there were tiny little fairy men somewhere nearby. I wished it with all my heart, and for that moment in time, I was transported with that belief. It was complete magic. Since that time, I've never seen them in the wild again. Once, I almost did... found a couple sort of dried up sprigs, but not really growing. Until today. Today I saw millions of them along with trillium, corydalis. Virginia bluebells, spring beauty, grape hyacinth, violets in purple, white, and yellow, and rock cress. Oh! What a day! We went riding down along the Susquehanna river finally winding up at Shenk's Ferry Wild Flower Preserve. The road leading to the preserve was rock walls 50 feet or higher, covered with bluebells and trillium, ferns, and dutchman's breeches. At one point I turned to my sister and told her that if one of the eagles nesting nearby happened to fly over AND I would happen to see lady's slipper (still haven't seen that one....), I would be content to die on the spot.

Fiddlehead ferns above, trillium and VA bluebells below.
There were also large stands of blue cohosh, not yet ready to bloom, huge patches of wild geranium, daylilies, and something called squirrel corn... all just on the verge of blooming, but not yet open.

The phlox was just starting to open.
The day started just a little on the shaky side. First there was the very healthy sized garter snake (2') that got away before I could get a decent picture of him, and then there was this lovely 3 or 4' water snake lazing on a log over the little creek, catching some rays. All in all it was one of my favorite days of the year so far.

A Tussie Mussie Garden

Use the language of flowers to speak to the world around you. Imagine if your garden could be a large tussie mussie! Wouldn't it be an interesting planting if all the concentric circles had meaning?
Today when we create a tussie mussie for a friend or lover, we layer it with our intentions. The object of our affection (or displeasure) may or may not be aware of what is being said, but it is still being said. We will give the meanings of a few herbs in a few paragraphs....
The easiest way to make a circular garden is to begin by deciding on how large the circle will be. For this example, we'll be making a 6 foot circle. We'll need a 3 foot piece of string - with enough extra to tie, and a stake. Tie the string to the pencil, and stick it into the ground where the center will be. As you go around the circle, mark it with flour. This will be the outside of the garden.
Depending on the plants you have chosen, you will want to make smaller circles, but first the garden should be built up in the center so it will resemble the little bouquet it is to be named for. Form a mound using good soil. The center could be a 1/2 barrel, too. Make a couple circles going out from the center.
The center needs to be taller flowers. Roses (even miniature bushes would work if using a 1/2 barrel) or a nice tall rosemary would be nice. Add the plants in circles, concentrating on plants that will retain either their flowers or a nice foliage through the summer months. The outside edge would do well with alysum, or "Dusty Miller" artemesia to look like lace.

Here are a few "meaningful" herbs....
Angelica - inspiration
Basil - Peace, Love
Calendula - joy
Dill - lust
Fennel - worthy of all praise
Feverfew - protection
Flax - domesticity
Garlic - courage, strength
Geranium (rose) - preference
Hyssop - wards off evil spirits
Lavender - love and devotion
Lemon Balm - bring love
Mallow - sweetness
Marjoram - happines
Mint - virtue
Nasturtium - conquest and victory
Rosemary - remembrance
Sage - wisdom, long life
Thyme - strength and courage
Woodruff - humility
Yarrow - health, healing

Okay, so that was more than a few....and I restrained myself!

Poke Salad

At market on Friday, one of the stands had pokeweed shoots right next to the asparagas. It never surprises me to see bags of nicely cleaned dandelion greens, but this is the first time I've seen poke. It shouldn't surprise me, since older folks around here like their wild greens, but it just wasn't there before that I can recall. Now if they carry Jerusalem Artichokes next fall, we'll be in business!

The following is from The Forager's Field Guide, from Billy Joe Tatum

Pokeweed phytolacca americana

"In fact, the poke plant contains phytolaccic acid in the leaves, roots, and stalks as well as the berries; there ismore in the roots and the red outer skin of the mature stalks than in the mature leaves. Until the flower head forms, the young shoots and the leaves are a fine pot green. The acid is easily removed from the greens by parboiling them, then cooking them in fresh water. I also prefer to parboil the young shoots. If all the colored skin is peeled off - and easy operation, as it stirps off readily - it is not necessary to parboil poke stalks.

Poke is not only a widely distributed plant but a large one, so there is no shortage of green vegetables when it can be located. If you are new to foraging for poke, look for last year's stiff and broken stalks, then watch for the new young sprouts to appear at their bases. If you pick often and break back the fast-growing plant, you can assure yourself of a crop that often continues into summer. It's not unusual to have another fresh crop of sprouts in the fall, too."