Finally got into the woods again

Yesterday was the second day in a row where we did 5 batches of soap. We really thought we'd be set for a while longer, considering all we had for the Farm Show, but this is GOOD! Bob helped Maryanne get the cutter wires all snug, so each bar looks perfect!
But I snuck out in the morning, yesterday. The woods were calling. There is so much to be done outside, but the garden got *mostly* planted on Saturday, the mowing was still to be done in the afternoon, and the woods were full of the violets I wanted for a tincture.
The first thing I noticed was the pathway down through the woods. It has been neatly mowed, which makes it so easy to get in there. Last night Bob and Maryanne went along down, and it was noted (YAY!!!) that another path that goes to the creek would be needed.
The pond is filled with golden orange fishies. The frogs and tadpoles are noisy, and the turtles float lazily on the surface.
Further into the woods, I found the spot where we planted the trilliums and the wild ginger last year. All of the trilliums have come up, and almost all of them have additional sprouts. The wild ginger is getting pretty big, despite the fact that there is an animal in the woods who just loves the ginger, and nibbles it to the ground. I was relieved, thinking that perhaps it had been killed.
All of the Bloodroot that covered the hills last week is now gone. I'm glad I got out there to see it. The spring flowers come and go so quickly.
This week it was polluted with spring beauties and trout lilies. The chickweed is lush and green. The jewelweed is up a couple of inches, putting out the second set of leaves.
We found the Dutchmen's Breeches that we planted last year! It has spread all over the little area where we put a few plants. I was VERY excited to see that. The bluebells don't appear to have made it, but we'll get more and put them in a place that we can keep an eye on them. I think the deer ate them last year. Something dragged them out of the ground, and although we replanted them, it looks like they didn't "take".
And as if that all isn't good enough, this morning there was a rainbow right outside the back door. Within moments of waking, there was rain and I noticed the sun. I thought, "where is the rainbow, then?" and looked out to see one!
I just love this time of year!!!

Olde Thyme Herbal Salves

Ok, so there's no thyme in the salves, but I just couldn't resist using that spelling.
During the last week we did the on-line salves and balms class. It was lots of fun (especially since Maryanne helped out with a lot of the questions), and it seems like everyone got to try out some ingredients they didn't "know" before - that's always the most fun for me.
I did some research into old recipes. There were several on the web, including one that has bloodroot which claims it will draw tumors right out of the skin. Don't know about that. It's fun reading the old recipes and trying to figure out what they meant by some of the different measures and even what they called some of the ingredients.
Here are some from an old book I have:
From Household Discoveries and Mrs. Curtis's Cook Book - 1908

To cure mosquito bites
2 ounces of spermaceti
1/2 ounce white wax
1 ounce of camphor
2 ounces of olive oil
Melt in gentle heat and sir vigorously. Preserve in covered jars for use.

For chapped hands:
Camphor Ice
1 ounce Sweet Almond Oil
2 ounces Spemaceti
1 ounce White Wax
1/4 ounce Camphor
Melt these ingredients in a double boiler and pour in molds of proper size and form.

Also for chapped hands:
Equal parts of white mutton tallow, unsalted butter, beeswax and stoned raisins. Simmer until the raisins are dried up but not burned. Strain into molds to cool. This preparation smarts chapped hands, but quickly heals them.

Circassian Cream (rouge?)
Put in a glass fruit jar 4 ounces of fresh suet, 6 ounces of olive oil, 1 1/2 ounces of powdered gum benzoin, and 1/2 ounce of alkanet root. Place the jar in a double boiler and simmer with gentle heat for several hours. Let stand 24 hours more; heat, and strain through cheese cloth, and when cold perfume with 1/2 dram of essence of ambergris, 1/2 dram of oil of lavender or any other essential oil preferred.

Ointment for Wrinkles or Relaxed Skin (so that's where they got the idea for the jeans! Relaxed...)
To 10 grains of camphor add 2 ounces of prepared lard and 1 fluid dram of rectified spirits of wine. Apply a little of the ointment at night, previously washing the face, and strengthen the body by means of tonics and nourishing diet.
Or bathe the parts where the wrinkles appear with alum and water. This will tighten the skin.
Or fresh butter, 2 drams; essence of turpentine, 2 drams; mastic, 1 dram.

Wikipedia says: "Spermaceti is a wax present in the head cavities of the Sperm Whale and in the blubber of all whales. ....brilliant white crystals that are hard but oily to the touch.... devoid of taste or smell. "
This ingredient is no longer available or used. Jojoba esters, a solid wax (as compared to jojoba oil which is liquid) is a botanical alternative.
Spermaceti has gone the way of civet musk. Animal products are no longer available for purchase or use - at least to hobbyists. I don't think they are for industry, either. Last year there was a story about a couple who'd found a giant gob of ambergris on the beach (whale vomitus). Ambergris was once a cherished ingredient in perfumery.

The most interesting thing is that every time I teach something, I learn more. Researching for pearls that will be memorable leads me all over the place - internet, books, magazines, and emails to friends who might know. Every speaker, class, or workshop I've ever attended has *something*. There have been some dismal disappointments, where I've expected to learn a lot, and find that it is a typical "101" type class (after paying for the more advanced class, IMHO). Even so, there is ALWAYS some little pearl of wisdom that comes from each class. One class, that meant learning that I knew way more than the teacher, and therefore might want to start teaching it myself :-).

Visiting Lancaster County? EAT HERE!

I've very proud of the this part of the country. Our region is the garden spot of America, with beautiful (though vanishing) farms, exceptional craftspeople, a work ethic that draws employers like bees to honey, and... ok... great food. I've lived here all my life, and it is "my" country.

When tourists come to the area, they are drawn to the neon. They go out to the big places that were built especially for them. Dutch Wonderland hasn't seen a real PA Dutchman since they worked to build the place. Places like Good 'n Plenty, Plain & Fancy, and Kitchen Kettle Village are ok - but they were created for tourists. There isn't much authentic about them.

Today we happened upon a great place to eat if you want to get a taste of Lancaster County. The Home Place Family Restaurant, right beside the Achenbach Bakery... sort of like food heaven.

As we turned into PASTRY LANE (what on earth could be better?), off of Route 23 above Leola in Bareville, we caught a whiff of a scent we'd not smelled since childhood. The diners of our youth were always surrounded by the smell of donuts and baked goods. Achenbach's bakery is well known for their excellent products, and the smell had us nearly floating in the door.

Our waitress was really very wonderful. The first sip of coffee reminded us both simultaneously of the coffee we'd made in our rooms in Bermuda - delicious. It didn't hurt that we would then hang out together in the early morning, drinking coffee and planning the days' activities. Anyway, it was a friendly place - the waitress joked around with us and asked if we were related to one of the Martin girls, a guy at the counter joined the conversation and there was lots of laughter. The bacon was superb.

The atmosphere was extremely welcoming, and it was clean without being antiseptic. The food was great - as most breakfast food is anyway. Maryanne had fried potatoes and said said they were "real" and delicious. I know full plates would have been better - but we just dove in without thinking.

It's all about the atmosphere, folks. If you come to town to experience what life is like here, check this place out. You won't be sorry.

Earth Day

It is no accident that Earth Day coincides with Arbor Day. These are moments that stir each of us - for whatever of these reasons or named days - to stop and appreciate Nature and the planet Earth.

I am old enough to remember the first Earth Day in 1970. Being in high school at the time, the new words being used were "ecology" and "environmentalism". They were scary, because they spoke of the disasters that could befall humanity if we did not take care of our home.

In the previous decade DDT had been removed from use. We'd seen the decimation of many species of wildlife, and the book "Silent Spring" by Rachel Carson had come out. Being in farm country, there were many mixed messages assailing my young mind, but I could see what was happening - even then.
That was when disposable lighters came out. Disposable shavers. Disposable diapers. Even the spoons that came with ice cream cups (the cups were waxed paper) were originally made of wood. Up until then, most bottles were glass, and returnable. Suddenly plastic was everywhere, and it truly was changing life. In our giddyness, we allowed ourselves to be foolish. Even then, people started to warn us. We didn't want to hear. We loved our new life.

In 1969, there was a huge oil spill. Gaylord Nelson, Governor of Wisconsin gazed upon it and decided it was time that we stop. He was the founder of Earth Day 1970. There were already many peaceful protests being carried out against the Viet Nam war, and this was modeled after those. Peace played a part in the first Earth Day theme. Even that first year, there were significant legislative changes made, focusing on the Clean Air Act. Legislation like the Endangered Species Act, Clean Water Act, and all legislation protecting wilderness, wetlands, prairies, oceans, or species is due in large part to Earth Day.

We have to do what we can. Reduce/Reuse/Recycle.
My first "real" boyfriend had a button on his denim jacket. It said, "If you're not part of the solution, you're part of the problem." I was never fond of the delivery, but the statement becomes truer every day.
This is your home - clean it up!

The weather finally surrendered to spring

Each year, we become more and more fascinated with the baby animals around here. This year, the horse farm up the road had 2 colts so far, and there was on very uncomfortable mare that we haven't seen for a few days. Both of the colts are pale, although the other one is more buff colored.
The willow tree in the background is so golden. They are common in the meadows here, and I love the color of the first growth each spring.
There is a cattle farm that I pass each day on the way to pick up Molly from school, and the pasture is dotted with the tiny calves. I don't know why, but baby cows are so sweet looking. Give them a month and they become cows, and have lost that cuteness.
Last year I remember passing by moments after one of the babies was born. I called out the window, "welcome to the world!", and spent a few minutes thinking about how it felt when my child was born. The world stopped for a second so that she could get here, and everything changed in that second. I wondered how mothers of other species feel. Laying in that pasture, the two of them looked so startled, seeing each other and wondering what had happened.
It was also the first day to really get into the woods. Very wet, with water running down the path. That made Crocs iffy shoes to wear. I knew my feet would get wet, but no sense inviting the water in. Also, later when I jumped onto a dry spot in the middle of the creek, a piece of barbed wire went into the sole. I kept thinking there was a pebble in the shoe. Thank goodness I figured it out before stepping on something hard and driving it through my foot. So... to recap, Crocs aren't good in the woods.
All of the Trilliums have come back and most of them have multiplied! Very exciting to me! The one here is surrounded by chickweed and dried leaves. Trillium has also been known as "bethroot" , and "birthwort", the root having been used for female complaints from adolescence through menopause. This plant is not common in our area, so I would never harvest it for medicinal use when there are other things more commonly used with good results. Black cohosh is much more common, and easy to grow.

Bloodroot (Sanguinaria canadensis) is popping up from underground and sending out the beautiful snow-white flowers and unusually shaped bluish-green leaves.
I wonder if the roots would yield a good dye. The plant itself is poisonous.

These plants foretell of the Mayapple, Dropwort, Spring Beauty, Cranesbill, Hepatica, Bluebells, Dutchman's Breeches, Wild Ginger, False Solomen's Seal, Violets, Trout Lilies, and Daylilies to come.

The Essential Herbal May/June 2007

Another fabulous issue is starting to reach subscribers!
I wrote earlier about Deborah Stiffler winning the cover contest, and this is how it turned out on a peach colored paper.
We really need to get a handle on adding pages. I'm still trying to figure that out.
It was fun getting input from readers on the cover. The cover is one of the things that was SO difficult during the early years. Back then, I didn't have a digital camera, so the covers were cut and pasted from all sorts of things. Many times I used real plants, and once the cover involved ground coffee for a particular "look". These would then be laid right onto the glass of a copier, and then different effects could be applied there.
Once, I used dried Queen Anne's Lace on black paper, and reversed the image so that the plant was black.
Oh well... a little walk down memory lane.

The Table of Contents for the next Essential Herbal

Word Find Puzzle – A Little Spring in Your Step
Field Notes from the Editor
Claire Beauchamp Memorial Garden, Judith Scarborough
….. For love of a series of books, a garden is born.
Never Enough Thyme, Susanna Reppert
….. A Floral Clock to plant
Choosing Herbal Products, Joe Smulevitz
….. How to choose the right product for your needs.
Kids Korner, Karen Hegre
…..Great ideas for getting the kids dirty!
Prolific Pleasures of Perennial Herbs, Susan Evans
…..Susan shares some favorite uses for favorite plants
Suburban Herbie, Geri Burgert
…..The secret life of a master nursery
Product Reviews, Staff
Bringing in the May, Betsy May
…..May Day Celebration ideas
Down on the Farm, Michele Brown with Pat Stewart
…..Pining for Pineapple Sage
Start Spring with Purslane, Maureen Rogers
….profile of the perfectly palatable potherb known to some as pigweed
The Myth about Wulong, Rachel Johnston
….what is this mysterious beverage?
Chronic Pain, Kate Jacomb
….A practical guide to using herbs to treat chronic pain
Chives – Joy of Spring!, Mary Ellen Wilcox
…..Enjoy this wonderful springtime herb with some delicious recipes
Rose Beads
….. Lovely scented beads, fresh from the garden
Mallow Soup Recipe, Tracy Aeillo
…..Mallow – not just another pretty flower
Warts Cure, Jeanne Rose
…..How did they get here? Make them go away!
List Article
…..Ever wonder who reads The Essential Herbal? Read on.
White Oak Plantation’s Culinary Seminars, Sarah Liberta
…..The story of how they began.
True Aromatherapy, Sarah Menefee
…..Not the stuff you buy at the corner bath and body store!
Mother & Child, Pam Ferry, RN
…..An Herbal Pregnancy
Herb Dispatch, Cindy Jones, PhD.
…..Scientific Studies in Botanical Medicine
Classified Ads
Dosage & Conversion Table
Neck Coolers
…..Instructions for a craft to keep you cool in the garden
Lip Balms from Prairieland Herbs
…..Yummy recipes and instructions for 2 balms

PA Herb Festival '07

Yesterday was the second day of the PA Herb Festival, and we were there. Maureen Rogers (Herbnet) could only be there for the first day, so we set up, and covered her booth the second day.
This festival kicks off the season in our part of the world.
It was so much fun to see old herb friends again! Over the fall and winter, we may speak on the phone or via email, but there's just nothing like the burst of seeing everyone together doing what they love. The crowd was enthusiastic and friendly, and even though the weather is not cooperating for the growers, people were buying plants - and everything else. This year I notice a lot of herb blends and dip mixes. There were several semi-local wineries represented, and although we were hesitant to take along soap because of the number of soapers there, most of them were glycerine based melt and pour - so ours stood out.
I wish I had taken more pictures! I saw a really great calendar for Planting by the Moon, from Sue of Sue's Salves (link and info to come). She did all the photography and set-up, and it looks great! Every day has something to do or think about. There was a guy who had beautifully decorated gourds, and an old ren faire friend was there with her Gypsy Garden shop. TONS of great garden art. There was a wonderful mix of products, and we pigged out on baklava made with blueberries and raspberries.
Jason Spring of Spring Thyme Herbs showed me pictures of his new (11 months) baby girl Leah. She is a doll - looks like Mom, Silke, and is lending a new challenge to their family business. I'm not sure how they snuck her in during the year... His plants look great, and we had a discussion on chamomile tincture. His mother is always there helping, but I could tell he missed having his wife by his side.
Some people I only get to see at this show in York. Roxane Kain has worked on the festival from the first year, and after years of doing mountains of paperwork and correspondence, now handles the announcements. I love to watch her bop around covering for speakers and giving vendors breaks.
Pat Myers is a Master Gardener that I met a few years ago, and she gets a lot accomplished, getting the show together. There are some really neat people involved. Lots of volunteers. Some of the organizers I don't know.
As always, it's fun to see the Repperts - Susanna and Nancy, and Barb Steele from Alloway.
More than anything, I enjoyed meeting subscribers. Several made a point of coming to the booth and introducing themselves this year. That was great!
Another rewarding point was selling several of the wild foods cookbooks. There is a definate upswing in interest in the subject, and that's exciting. People are starting to see the value in finding the food growing all around them.
All-in-all, it was a pretty good show. I'm looking forward to the ones to follow!

Moving along

Things have been moving right along around here, but you wouldn't know it from reading here.
It's very convenient to use this space to explain all about the classes, but then I need to keep them at the top until sign up is over. Anyway. Sign-up for kits is over. They are sold out. Classes will continue to sell until the day before the class.

Ok, so.... Geri Burgert and her family came to visit the area last week. Geri is the "Suburban Herbie" columnist in The Essential Herbal magazine and has been contributing regularly for a couple of years. It is hard for me to believe that we'd never actually met because it just *felt* like we knew each other for years. Her family had visited the year before (living in a tourist area does have many perks), but the kids were very young and needed all of her attention. They are still little, but she did get to finish a sentence or two.
The first day, Molly and I met the family at Hershey Park. Molly went to wait on line for the Comet - a wooden roller coaster that has always been my favorite - with Geri's oldest and her hubby, while Geri and I put the young'un on a couple of rides and talked. It was very cold, however, and the park was apparently sold out of cocoa. That's right.... you read that right, Hershey Park sold out of cocoa. Now I could see silo after silo filled with cocoa bean. Oh the irony of it all.
The next day we did Central Market and visited with Sarah a little bit. So that's Geri on the end, Sarah in the middle, and me on the other end. It was a very pleasant visit. While we were talking, the boys were in the Kids Yoga room, testing all of the drums. Sarah's grand-daughter Ember was there, so a good time was had by all.
Another project is a group quilt. I'm not going to discuss it too much because I don't want to give it away on the way off-off chance that the surprise-ee should wander by this way, but this is the square I came up with. It turned out pretty well except that I got carried away size wise, and the sides will both need to be turned under to stay in line with the other squares being sent in. Some day I will learn to follow the rules and color inside the lines. HAHAHAHA.... probably not.
Anyway it was fun to get out the needle and thread. My favorite method is to draw as I go and then follow with the thread. For instance, this started with the butterfly. Then the sprig of blue lily of the valley type flowers, then the big pink, the sprinkling of blue and pink, then the baby sunflower at the bottom. Finally I just threw in some stem-age. In high school, I did a lot of that type of sewing. It's like doodling with a needle. My boyfriend at the time had the most impressively embroidered jeans jacket. I worked on it whenever it wasn't jacket wearing weather. He told me years later that it was stolen at knive-point while he was in Amsterdam. He told me a lot of weird stuff, though.

Tomorrow is the PA Herb Festival in York. It actually starts today. Maureen at www.herbnet.com has a booth, but can't make it for both days. I'll be there tomorrow, and bring her stuff home. The weather is not good for an herb festival. Even though we are inside, the weatherman just keeps saying how there is no warm air in sight. I'll be interested to see how this goes.

Coming to the forefront of my consciousness is the program in Baton Rouge in May. I need to ship the still in the next few days, and that is stressful. So much glass.... We also need to get the class put up on the list and nail down what the program will be about (other than just lemon balm) so we don't have to do all the planning on the plane.
So - just in case you thought life at The Essential Herbal headquarters had gotten dull, nah. We were just using the space for something else.

Salves and Balms Class - Online!

We're giving another class, this one the last week of April. SALVES AND BALMS It is a basic class to help get the concept of combining oils and butters with beeswax to achieve different thicknesses. We'll discuss different ways of infusing oils with herbs - and you'll infuse oil with calendula, which will be used in all of the product recipes.

There is a kit, which you can choose to purchase along with the class registration for $20 (plus shipping) - or if you have all of the ingredients we'll be using (or are familiar enough to swap things out on your own) you can just take the class for $7.50.
Order and sign up HERE until April 9th. Kits will ship beginning the 10th and should be in homes by the the 20th. The class will be from April 23rd through the 29th.

We will be making "Boo-boo Salve" , Gardeners Healing Salve, Chocomint Lip Balm, and a Bug Be-gone Lotion Bar.

Ingredients of the kit are: Base oil blend which will be used in all projects (apricot kernal, avocado, and jojoba), comfrey infused oil, wheat germ oil, mango butter, cocoa butter, beeswax, emu oil, calendula petals, and essential oils (peppermint, lavender, eucalyptus, tea tree, citronella, geranium, and lemongrass). All containers needed will also be supplied. Although the ingredients won't be pre-measured, the amounts are small, and you will not have a lot left over.

As we did with the incense class, we'll open a Yahoo classroom and post photos, recipes, and instructions. Then we'll be available during the week to talk about the process while you do it.
The incense class was a huge success.
Join us! It's going to be fun.

Signs of Spring around here

First, are these new shoes we found at a little shop in Lititz. They are called "Funky Feet" and come in a variety of designs. These are a little too lively for me, and I wish I'd opted for something a bit more subdued. At only $20, these will probably go to Molly and I'll go back for something quieter. Don't get me wrong, I adore them. But at 51, they seem to mock me.

Next up, the creamy yellow crocuses outside the front door. The color is soft and gentle. It's kind of unusual, since generally the yellow crocuses are more riotous and golden. These are more buttery.
They've been buried under the snow twice since the first bloom, but don't seem any worse for wear.
I was wandering around earlier and noticed that some daylilies and hydrangeas need to be transplated.
The elderberry that was stomped into oblivion over the Christmas tree season seems to be making a comeback! Yay! And the J. Artichokes appear to be a big favorite with the groundhogs around here. They are laying all over the ground - partially eaten, with those big "munch marks" all over them. But there are still plenty for everyone. I'm having not-so-pleasant images of the tiny bits that they are gnawing sprouting up all over the place.

It's about time to wander down by the creek. Lots and lots of mud down there. In another month we'll be able to see if all the natives we transplanted last year made it. VA Bluebells, Trillium, Wild Ginger, Dutchman's Breeches.... I can't wait!

Almost Foraging Time Again!

The chickweed never did die off around here, but so many other greens are starting to pop up. It's time to mention the cookbook "Wild Foods for Every Table". Blogger seems to be having issues with photos at the moment (ggrrrrr...), but we'll load the cover later.
This cookbook amazed me as it came together! Not just typical recipes that foragers have known for years, but terrific innovative and interesting recipes that use the wild veggies in a way we aren't all used to - as a regular part of the the diet.
The recipes are incredible - for delightful soups, salads, main courses, side dishes, and desserts - as well as scrumptious dips, appetizers, and beverages. They came from experts in the field, and from people like me - who have been passionately learning about wild edibles for years.

My first recipes came from Billy Joe Tatum's Wild Foods Fieldguide and Cookbook. I adore that book, and still reach for it first for many plants. It is in sorry shape. This book isn't a fieldguide, but there are some pictures and some essays to help the novice get started. Wouldn't it be great if someday, somebody felt the same way about this cookbook as I do about Billy Joe's book?

Some other great wild foods books:
Edible Wild Plants - Peterson Field Guides - Lee Allen Peterson
Medicinal Plants Field Guide - Peterson Field Guides Steven Foster/James Duke
Using Wild and Wayside Plants - Nelson Coon
Weeds of the Northern U.S. and Canada - Royer and Dickinson
Field Guide to Edible Wild Plants - Badford Angier
Edible Wild Plants, A North American Field Guide - Elias & Dykeman
The Forager's Harvest - Samuel Thayer
Books by Steve Brill
Books by Peter Gail

I could go on and on - but beginning with a good field guide is important. Most larger bookstores have section devoted to Field Guides and/or Nature. Look for titles that involve the words Edible Wild Plants, Wild Food, Weeds, and Foraging.
If, every year, you could add one wild green to your diet and feel comfortable with it - how to find it, prepare it, and store it - think how much more diverse your diet would be, and how much more self-reliant! Most people only eat a few vegetables to begin with (tsk, tsk) so learning 6 or 8 wild veggies and a similar number of wild fruits and nuts can take you a giant step towards being able to find your own food.
Some people know a lot about wild grains and mushrooms too. Add a rabbit or pheasant from time to time, and a couple chickens and goats. Suddenly, the grocery store is taking a lot less money out of your pocket each week.

Welcome Spring!

I'm just a couple days late welcoming spring, but with the snow just melting from the yard, not too many people noticed.
Today was an "open the windows!" kind of day, and all the dust-bunnies blew out from under the furniture. It felt wonderful! The birds are certainly making the most of the longer days, and their calls and songs fill the air. The pine trees in the tree farm below the office window is home to thousands. They perch on the uppermost tips of the trees singing to each other. Just last week I threw seed out on top of the snow to get them through the last of the winter. We are lucky enough to be watching some partridges outside this year. They were raised and released last spring, and some of them have stuck around. Gorgeous birds, they scurry more than they fly, and they make a soft "chukking" sound. I hope there is a nest nearby.
We managed to get the next issue of the magazine off to the printer today. It might have been a record! The deadline was the 15th, and we dawdled the first couple of days. This issue went together so smoothly - we were amazed. But - we did have to add pages again. The list question for this issue invited readers to send 100 words about themselves, and we were amazed how many responses we got. We think that everyone will be interested to see who they are sharing their recipes and ideas with - and we were fascinated with the intros. We also had a contest for a cover illustration. The winner (by Deborah Stiffler) is above, a photo of pansies and johnny-jump-ups. It was also a Readers' Spotlight issue. We had several new and innovative products to review. Then there were oodles of wonderful articles, recipes and crafts. When we get them in the mail, I'll post the cover and table of contents.
It's been a busy winter, but nothing compared to the spring that is gearing up. Hang on! It's going to be a bumpy ride!

just a quick hello

I've been a bad blogger!
It's been so busy around here. This time of year should be slow and easy, but that hasn't been the case at all.
We just finished up the on-line incense class, and it was really fun! I think everyone had a good time and if they haven't already, they will wind up with a couple nice batches of nice incense. It lasted a week, and the pace was perfect for me.
We thought we'd have soap into the early part of summer after all that we made for the farm show, but it looks like we need to make quite a bit. We'll be working on that in the coming days in between work on the magazine.
The next issue is in the works. We've got all the articles and ads, and we have a winning photo for the cover. We had a contest on the Yahoo group, and of the several entries, Deborah Stiffler won with a beautiful shot of violas. We'll start putting it all together in earnest tomorrow, and hope to have it off to the printer by the end of the week so it can go out in plenty of time to be there before May comes around.
We also just finished up a show. It was ugly. We have to try new things every so often, and sometimes it is just to remind ourselves to stick to our own rules. Ug!!! The foot of snow we got up here on the hill made the last day of the show particularly hairy, and we'll just put that all behind us now. Weather has not been our friend this year.

One nice herbal note - I ordered 6 blueberry bushes from Papa Geno's the other day which should ship the beginning of next month. I can't wait to get them into the ground. Molly is a nut for blueberries and will sit and eat a quart of them (without sharing, I might add). It will be lovely to have more berries than she can eat! Maybe I'll get some. I'd love to learn to make fruit leather with them, and possibly juice and paste.

Lancaster County Soapworks in the News!

Good clean fun / Making soap and cracking jokes is all in a day's work at Lancaster County Soapworks

By Catherine MolitorisLancaster New Era
Published: Mar 09, 2007 10:13 AM EST
LANCASTER - Maryanne Schwartz wants washing up to be an uplifting experience.

Schwartz operates Lancaster County Soapworks Etc. from her Manheim home, where she makes a variety of homemade soaps and aromatherapy products.

"Our soap is much more moisturizing than what we call 'corporate' soap," says Schwartz, who gets help running the business from her sister, Tina Sams. "There is an overabundance of oil in our soap. It's super-fatted and full of glycerin."

Schwartz, 59, may be cleaning up now, but she didn't start out determined to make soap.

She and Sams operated an herb business at the Pennsylvania Renaissance Faire — where they became affectionately known as the "Twisted Sisters" — and ran the Herb Basket in Landisville from 1994 to 2000.

Although they were happy with herbs — Sams, 51, continues to publish The Essential Herbal magazine — they were always looking for something else.

Raised by a single mother with three other siblings, the sisters knew firsthand what it was like to run a business.

"Our mother was a real entrepreneur," Sams says, noting that their mom operated an in-home answering service and baby-sitting business. "We were raised around business."

One day, after reading an article on making soap, Schwartz decided to try it. She invited her sister over, and they began what they thought would be a simple process.

"We thought, 'Why should we buy soap when we can make it ourselves?' " Schwartz says. "It'll be easy."

They didn't even let a lack of instructions deter them.

"Today, if you want to make soap, it's all over the Internet how to do it, but back then, there weren't a lot of resources for us," Schwartz says. "Literally, the instructions we found said, 'Put this with this, stir it up and sell it.' "

While Sams' daughter was at preschool, the sisters started making soap.

It didn't turn out well.

"We stirred, and we stirred and we were still stirring when nursery school was over," Schwartz says.

"We should have known," Sams laughs. "Nothing's ever easy for us.

"Still, the women were determined.

"For some reason, we stuck with it," Schwartz says. "We kept trying, and we still aren't sure what happened, but something clicked, and at some point, suddenly, soap happened."

Their first successful batch was lye-heavy and brittle, but it was soap nonetheless.

"We finished a batch, put it out to cure for two weeks and came to see it," Schwartz says. "When I walked in (the workroom), it smelled like soap ... I went to wash off (residue), and it started to make suds. I yelled out, 'Tina! Get in here! It's sudsy!' "

That moment — what Sams calls "achieving soapdom" — was all the inspiration the sisters needed to perfect their product.

Before long, Schwartz was adding flavoring oils, food coloring and any experimental ingredients she and Sams could come up with to make their soap as good as it could be.

"We tried peppermint, paprika, cocoa — you name it," Schwartz says.

Joking about their grocery shopping in the early days, she says checking out with a basket full of anything from cans of lye to distilled water, Crisco, aloe gel, carrot juice and baby oatmeal was always an interesting experience.

"We would usually assure the checkout people that we were making soap, not planning to dissolve any bodies," Schwartz says.

After much trial and error, the sisters were convinced they had a desirable product, which they took to the Landis Valley Herb Faire.

"We said, 'If we sell two bars, we'll consider it a success,' " Schwartz remembers.

They sold 22, and Lancaster County Soapworks was born in 2000.

Customers liked the soap's moisturizing nature and unique scents.

"With commercial soap, the maker extracts the glycerin for other uses," Schwartz says. "Our soap is very moisturizing."

Their No. 1 seller is lavender soap, but they offer many other options, including apple, mint, green tea, blackberry sage, apricot freesia and a blend they call "Wise Woman."

"We have patchouli and sandalwood — we have all the hippie products," Schwartz says.

Their "Happy Wanderer" soap, made with jewelweed, is particularly good for combating poison ivy or insect bites. "Wise Guy" is made with beer instead of water.

Schwartz's products are available in local stores, including the Amish Farm and House in Lancaster and The Old Candle Barn in Intercourse, and she and Sams are building a budding wholesale business, with clients as far away as Florida and Wisconsin.

Schwartz says her most frequently asked question is, "How long does the soap last?"

A lot depends on the user, she says."Are you a hairy man? It won't last as long," she laughs. "You can prolong the soap by letting it dry out between uses and not letting it sit in water."

Along with soap, Lancaster County Soapworks offers "sniffing jars" — blends of herbs that battle anything from sinus stuffiness to PMS.

Sams has developed a line of hydrosols, an essential oil-type aromatherapy product, and the sisters also sell shower sprays and bath scrubs.

Schwartz and Sams are not sure what the future holds, but they plan to continue working for themselves as long as possible.

"We get to play every day," Sams says. "There's a little ballet we do when we make soap. We can anticipate each other's moves. It's great."

Adds Schwartz, "We don't know what our future plans are, but whatever we do, it'll be fun."

FOR YOUR INFORMATION

To learn more about Lancaster County Soapworks Etc., 2839 Hossler Road, Manheim, call 653-5666, or visit www.lancastersoaps.com.

CONTACT US: cmolitoris@LNPnews.com or 291-8758 (Lancaster Newspaper)

Recipes for Nettles in the local paper!

It was a week ago Sunday, and the Lancaster Sunday News ran an article about how to gather, clean, and prepare nettles. I was so thrilled! This veggie is incredibly nutritious, fairly easily found in this part of the country - and most of all, the recipes are becoming mainstream. Every forager is at some point amazed that people lost in the wilderness find nothing to eat, while sitting on a mound of chickweed or lamb's quarters, burdock or sweet violet. So it is with great pleasure that I've shared these recipes with some of the foraging groups, and now with you!


Nettle Tapenade Crostini with Anchovies
This was adapted from David LeFevre, executive chef at Water Grill restaurant in Los Angeles:

Crostini:
2 garlic cloves, minced
2 Tbsp olive oil
Salt and freshly ground black pepper
10 slices crusty French bread, sliced on the bias

In a small pan over low heat, cook the garlic in the olive oil until soft but not browned. 1 to 2 minutes. Season with salt and pepper and brush the slices of bread with the mixture.
Grill the bread (you can use a stove top grill) over medium heat until golden brown and crunchy. Reserve.

Tapenade and assembly:
2 Tbsp minced onion
5 cloves garlic minced
1 Tbsp olive oil
6 c stinging nettle leaves, washed
3/8 c chicken stock
1/3 c kalamata olives, pitted and chopped
1/2 c chopped sun-dried tomatoes
2 Tbsp chopped fresh basil
1/4 c chopped fresh oregano
20 marinated white anchovy fillets

In a large saute pan over medium heat, cook the onion and garlic in the olive oil until they begin to sweat. 1 to 2 minutes. Add the nettles and cook until wilted, about 3 minutes.
Add the chicken stock and braise until the greens are soft and the liquid is evaporated. Remove from the heat and cool. On a cutting board, mince the nettle mixture and put it into a mixing bowl. Add the olives, sun-dried tomatoes and herbs.

Place about 2 Tbsp tapenade onto each crostino, then top with 2 anchovy fillets. Serve immediately.

Servings: makes 10 crostini.
Each crostino = 117 calories; 5 grams protein; 11 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 502 milligrams sodium.


and another from the local paper:
Nettle Frittata with Green Garlic and Ricotta
adapted from "Local Flavors" by Deborah Madison

3 c washed nettle leaves
2 T olive oil
1 head green garlic, minced (or substitute 2 garlic cloves)
1 c finely chopped onion
sea salt and freshly ground pepper
8 large eggs
1/3 c pecorino Romano, grated
1/2 c ricotta
1 T unsalted butter

Heat the broiler, Bring a large pot of water to a boil for the nettles and, using tongs or rubber gloves, put them into the water and blanch them for about 1 minute. Drain and when cool enough to handle, press out the water, chop into a rough cut and reserve.

Warm the olive oil in 10-inch skillet. Add the garlic and onion and cook over low heat until softened, about 5 minutes. Add the nettles and season with salt and pepper.

Beat the eggs with 1/2 teaspoon salt, then stir the nettle and onion mixture into the bowl and add the pecorino. Add the ricotta, leaving it a little streaky.

Wipe out the skillet and return it to the heat with the butter. When the butter has foamed and then subsided, pour in the egg mixture. Stir until the ingredients are emulsified. Turn the heat to medium-low and cook until the eggs have set up around the edges and are golden on the bottom, about 6-7 minutes. The center will still be slightly jiggly.

Slide the pan under the broiler and cook until the top is set and golden, about 1 minute. Check to see that the eggs are cooked (the frittata should be set in the center); cool slightly or to room temperature before serving.

Servings:6
Each serving: 233 calories; 14 grams protein; 5 grams carbohydrates; 1 gram fiber; 18 grams fat; 7 grams saturated fat; 304 milligrams cholesterol; 430 milligrams sodium.

On-line Incense Making Class

I'm really excited to announce something we're going to be trying here at The Essential Herbal! Our first ever on-line class. We're going to be teaching how to make self-igniting incense cones from the powders of herbs, resins, and Sandalwood. There will also be discussion of loose incense, smudge, and safe ways to burn the incense. We are creating a special package of materials - enough to make about 24 cones of 2 different varieties - just for the class ($20, includes registration and shipping), so you can work along with everyone else - or, if you'd rather just "sit in" the registration is only $5. Materials kits will start shipping March 1.
Our Yahoo group was telling us how much they wanted some classes, so it seemed like time to give it a try. I've been trying to figure out exactly how to do it so that everyone who wanted to could participate in their own time frame. I once taught a class in a forum set-up, and it didn't feel right - 4 hours spent hitting the refresh key. So, we've "reserved" a Yahoo list just for classes. We'll be able to post lots of pictures, and lots of instruction. The group will be relatively small, so without the intimidation of a large group, questions and answers should be flying. The people on our regular group are a very friendly gang. Even though this is not exclusive to the group, I'm looking forward to being able to jabber in a smaller group about one subject.
The class will run from March 12 through March 18. Materials must be ordered by the 7th in order to be delivered in time. Registration with no materials will be open until March 11. On the 10th, we'll send out invitations for the new Yahoo group to those who are registered. That will give everyone time to get there, and if anyone has a problem, we'll have a chance to straighten it out.
Want to join us? There is a button at the very top of the left hand navigation bar on our website.

Snowy Dazy

Here in PA, the ice storm from last week is still having an effect on travel and the sub-freezing temps are going to hang on for a couple more days.
This is the front door of the house. The ice on the roof is a couple of inches thick, and although this door isn't being used (it would require some serious chipping - that isn't snow, it's ice on the ground) I think about how dangerous it would be should it slide off when a door is slammed.
I can stand on the surface of the "snow" and not leave so much as a footprint. Very unusual.
Yesterday was the first time I *voluntarily* hit the road in the car since the storm. No doubt about it, I am a big chicken. Anyway, the roads are now somewhat clear, with drifts and 4" ice ruts. It looks beautiful out there, though.
I took some pictures from the car. First was the horse meadow down the road. They have over a dozen of these gorgeous animals, and they were out having a tough time finding a little grass to munch. They are at quite a distance, and my little Kodak doesn't do the scene justice.

This is a little stream called Back Run. I stopped on the bridge to take a picture. Usually there are a couple of horses playing in this meadow, but they weren't out yesterday.
The fence around the tree protect it from the horse chewing on the bark.
So that's some of the scenery getting to the closest town. The grocery store was an interesting sight. Many of the shelves were bare, and I realized that delivery trucks weren't able to bring in any new shipments last week. They must have been dropping stuff all weekend, because the aisles had piles of boxes all over the place. Considering that many people hadn't been out to shop for a week, it was a bit of a madhouse.
Ok. Enough of this stuff. Bring on the SPRING!!!

Chickweed

My description of chickweed: The leaves are typically about the size of a pinky fingernail, although in the lushness of spring before they bloom, I've seen them up to an inch long and nearly as wide. Leaves are emerald green and smooth. They grow in sets, across from each other on the stem, and they almost hug the stem at the base of each leaf - not having leaf stems. There are spaces along the stem of about 1 - 1/2" between leaf sets. Shooting out from where the leaves hug the stem, are tiny stems which hold the flowers. These flower stems are almost as thin as horsehair. The flowers are white, about 1/4" across, and each appears to have 10 petals. There are really only 5 though, because each petal is deeply divided. The sepals are longer than the petals. The stem is round, mostly green with a purplish blush sometimes. When you crush it, you can feel the crunchiness of it, but it isn't hollow. Sometimes the stems are a little hairy. The one I am looking at is not. They have a single row of tiny hairs. At each leaf axis, the hair will grow on a different side of the stem, like a spiral. After reaching a height of about 3", the stems grow along the ground, and can be several feet long.

A selection from Wild Foods for Every Table
by Tina Sams of The Essential Herbal
Chickweed Stellaria mediaCaryophyllaceae
by Gail Faith Edwards

Chickweed, bright electric green with those pretty little white star shapedflowers, is one of my all time favorites of the wild edible herbs. Also known as stitchwort or starweed, chickweed is a storehouse of vitamins and minerals including iron, calcium, magnesium, manganese, silicon, zinc, phosphorus, potassium, protein, sodium, copper, carotenes, and vitamins B and C! Frequent consumption of fresh chickweed helps strengthen all systems and rebuild vitality. Some people steam it, like spinach, but I prefer it raw. Chickweed is an excellent nourisher for those recovering from an illness or surgery, those dealing with AIDS or a wasting disease, the anemic and the elderly. Chickweed has great healing, cooling, drawing, and dissolving abilities. Try it when you want to bring a boil or pimple to a head, dry up herpes blisters, clean up an infected wound, or extract a splinter. Applied as a poultice, chickweed stops infection by weakening bacteria cell walls.

To use fresh chickweed as a poultice, simply apply the bruised leaves directly, covering the plant matter with a thin layer of gauze or a cabbage leaf. When the plant material gets warm, remove and discard it. Poultice again with fresh chickweed as necessary.

When stung by a bee one summer, my son's lower arm swelled to an alarming size and became very hot to the touch. We poulticed with fresh chickweed and within 20 minutes the swelling and heat were considerably diminished, and by morning, completely gone. Infused oil of chickweed helps heal minor skin irritations, diaper rash, fever blisters, and bug bites. Chickweed also has an excellent reputation for aiding those dealing with eye problems including infections, sties, conjunctivitis (pink eye), and tired, sore, inflamed, irritated eyes.

Chickweed tincture (25-40 drops, 4 times daily), dependably dissolves ovarian cysts and reduces swollen glands. Many American Indians used it as a remedy against cancer. Chickweed's ability to weaken bacteria, combined with its cooling and expectorant actions, makes an awesome ally for those dealing with bronchial problems, chest colds, pneumonia, or asthma. I cook fresh chickweed in boiling water and use a cup of this broth, or 20-40 drops of tincture, at least twice a day. Chickweed's alkalinizing properties benefit those with chronic infections of the bladder and urinary tract, including chronic cystitis. But it may take20-40 drops of tincture daily for at least three months to correct such problems.

Chickweed has been called nature's diet herb. It contains soapy-like substances called saponins which break down fat cells, sometimes with phenomenal results. Chickweed also nourishes and regulates thyroid function and balances the metabolism. Chickweed is a joint-oiler and an excellent choice for those dealing with arthritis, rheumatism, and gout. I find consistent use of the tincture, 20-30 drops three times daily, reduces pain and swelling, inflammation, and itching. Chickweed in the daily diet, eaten fresh by the handful or in salads, helps soothe and heal these conditions, as does the infusion, the tincture, and frequent poultices on the affected area.

You don't have to be ill to benefit from chickweed! Nutritive chickweed is a friend to the healthy that want to stay that way. Chickweed is an abundant weed in some gardens. Around our place, it likes shady damp areas with rich soil. You may find it growing in the pot with your houseplants! Chickweed has small, light green leaves and sprawling stems. It can be gathered anytime it is green and vibrant, before, during, or after the little, white, star-like flowers show. In the winter you can dig it up from under the snow! Chickweed is an annual, so it makes a lot of seeds -enough to feed the songbirds and self-seed readily.I gather fresh chickweed for salads and use only fresh chickweed for poultices, tinctures, vinegars, or infused oils. Dry chickweed has lost most of its medicinal value.

On being provincial, a short rant

Most days, I truly love this job. Being the editor of The Essential Herbal magazine is a pleasure and a joy. Every now and then, a day comes along that isn't quite as enjoyable. This has been one of those days.
The magazine, in conjunction with co-listmom Michele at Possum Creek Herb Farm has a great Yahoo group. Many of our subscribers have joined, as well as Michele's customers, along with some who are just herb enthusiasts and found us. It is mostly women, and we talk about everything under the sun. We both do 99% of our business in North America, so our members are mostly from North America. It is usually close to "on topic", but there's weather, kids, and all of the other things that make up our days, as well. The list helps me come up with some great articles, and it feels like a big group of friends.
Overnight, I was bombarded with requests to join from males on another continent. Not a single woman. Considering that just last week my credit card number had to be canceled due to its being hi-jacked somehow in that same continent, I was leery. It seemed prudent to put the newcomers on moderated status. Hah! That was not good enough. New links went up on the home page, and members who posted started getting private emails from these guys. Out they went, links and all. I posted a warning to the group.
Am I being narrow-minded and provincial? Maybe. Do I intend to do everything necessary to retain the friendly, trusting integrity of the group? Absolutely.
Because here's the thing: we aren't all that interested in quantity. We aren't all that interested in self-proclaimed experts coming to share their genius, thank you very much.
We ARE interested in making sure that our customers have a safe, secure place to chat without having to worry about spammers, scammers, and crooks.
So if I reacted harshly, those are the breaks.
Like I said, some days aren't as pleasant as others.

Sleezzard!!!!

This is a hum-dinger we're having right now. Yesterday was snow all day long. It was fine powder, and although dangerously slick to drive in, it was easily managed with a broom and shovel here at the house. But something eerie happened overnight, and I woke up several times to the sound of tiny ice pellets hurling themselves against the bedroom windows.
We are now firmly entrenched in what can only be called a "sleezzard". Sleet coming down in blizzard conditions. I can only imagine the quantity of snow we'd be having if this were fluffy and white instead of compact and hard.
The house is rapidly becoming encased in ice. All of the windows are now covered and caked with these ice balls, and I can only see outside through a couple of them. The temperature is supposed to dip sharply as the day progresses, so I think I'll need to find a pick axe to clear the doorway.
Maybe I spoke too quickly about the onion snow the other day. This isn't it either. Dang!

Update: I was able to get through the 2' ice drift that wedged against the front door, and dug the porch out. It has now changed to snow. I think Jack Nicholson walked by carrying an axe.