today's lessons - Incense class and Trimming Soap

This evening I gave a small class on making incense.  We made cones, logs, and odd shapes from scratch.  The recipe called for sandalwood, lavender, frankincense, and various other ingredients.  It has been a while since I've given this class in person, having done an on-line class at Forum'ulations for Beta recently.  I'd forgotten how great the ingredients smell while they are being worked into a clay and smooshed into shapes.

I'd also forgotten how a little powder becomes a whole lot of clay to work with.  Jody and Sarah are putting the finishing touches on their batches.  Sarah came up the original idea of making tiny bowls that she plans to drop essential oil into just prior to burning.  Each time I give this class, there is another innovation.  The conversation is always great at classes that involve handwork.  It was fun!

Then there is the indoctrination of the previously (way back) mentioned elves to help with all the soap trimming over at Maryanne's business - Lancaster County Soaps.  Molly is coming along nicely, even managing to enjoy the work.  I believe, however, that it might have something to do with hearing tales of her mother's youth from her aunt.  We'll have to do something about that.....

It's nice to have her take an interest in some of the things I love to do.  Maybe there is hope after all :-).

Pumpkin Recipe with a Twist

We're still busy running around like wild women here, so I'm posting a recipe and article from Stephen Lee that was published in the Spt/Oct 2002 issue.

Fallin For Pumpkin .... a vegetable love story with a fairy tale ending

Charlie Brown, long of comic strip fame, is still looking for his Great Pumpkin, but thankfully I've found mine. Forget all those giant squash - like the 163 pounder that won the blue ribbon at last year's Kentucky State Fair and even those well-scrutinized and hand-picked globes gathered by families for their youngsters artfully carving into scary Halloween faces. My pumpkin, indeed "the" pumpkin of choice for any knowledgeable cook, is the pie or sugar variety - small, succulent and tender, perfect for any recipe.
Pumpkins, a member of the gourd family, along with watermelons and butternut squash, are so underutilized. The orange wonders are good for so much more than jack o'lanterns and those ubiquitous pies served at holiday time. Occasionally when making a beef stew, I'll simply substitute chunks of pared pumpkin for some or all of the potatoes called for in the recipe. Everyone loves the "gourmet" difference that exchange makes. One of my favorite methods is to simply steam chunks of pumpkin over two cups of vegetable broth. When the pumpkin is tender, I press it through a ricer, mix in just enough of the vegetable broth to make a moist mash, season with a snip or two of fresh chives and use the results as a heart-healthy side dish suitable for most any meal.
Smart cooks choose pumpkins that are free from blemishes and heavy for their size, just a little over one and a half pounds is perfect. You can keep whole pumpkins for about a month at room temperature and about 3 months if refrigerated; however, if you begin to use pumpkin the way I do you won't have to worry much about storing them - they'll be used up in a flash.
To help you take that leap into fun pumpkin cookery I'm offering one of my most favorite recipes. You might be tempted to reserve this effort for a special occasion, I have vegetarian friends who use it as their Thanksgiving dinner; but I encourage you to find the time (and soon) to put this tasty dish before your family and friends. You'll find the presentation magical and the results worthy of that fairy tale ending..... and they all ate happily ever after.

Cinderella's Lasagna in a Pumpkin Coach

10 6" diameter pumpkins - pie or sugar
2 cups vegetable broth
1/4 cup butter, unsalted
1 large onion, yellow - sliced thin
2 Tbsp. Tarragon, fresh - minced
1 Tbsp. brown sugar, dark
2 cups Almonds, toasted - chopped fine
2 tsp. Kosher salt
1 tsp. white pepper - freshly ground
24 5" x 5" sheets pasta, fresh or equivalent lasagna noodles
1 cup bread crumbs - dry
1 cup Parmesan cheese - freshly grated
1 cup Ricotta cheese

Cut tops off of pumpkins and reserve. Scrape and discard the seeds and strings from the pumpkin interiors. Place pumpkins with tops laying aside on a greased, parchment-lined baking sheet and roast, in a preheated 350 degree oven for about an hour just until the pumpkin meat becomes tender. Remove pumpkins from oven and let rest until cool enough to handle.
Remove all the pumpkin meat from 4 of the pumpkins, reserving to a bowl, and discard the shells. Remove and reserve most of the meat from the remaining pumpkins, leaving just enough to allow the pumpkins to hold their shape. Puree the pumpkin meat in a food processor with the vegetable broth and reserve.
Melt the butter in a large saucepan over medium-high heat, add the onions and cook for 3 minutes, then add the tarragon and brown sugar, and cook for 2 minutes more, stirring occasionally. Add the pumpkin puree, mix well and bring to a boil. Remove from heat; add the almonds and season with salt and pepper.
Bring a large pot of water to a boil, add the pasta sheets or lasagna noodles and cook just until al dente. Drain and put a little of the pumpkin sauce over the pasta to keep them from sticking together.
To assemble: Place a pasta sheet into the bottom of each pumpkin, cover with a few spoons of the sauce and a sprinkling of bread crumbs and Parmesan cheese. Top with a little of the ricotta cheese. Continue with this layering in the same fashion finishing with a top of ricotta cheese. Choose the 6 nicest roasted pumpkin tops and place one back onto each pumpkin, discarding the rest.
Place pumpkins onto a lightly greased, parchment-lined baking sheet and bake in a preheated 350 degree oven for 20 minutes.
Remove the pumpkins from the oven and allow to sit for 10 minutes. Serve warm.

Nov/Dec Issue Went to Print

It has been a busy week or so around here. The next issue took my attention for a while. Can I just say that I don't know how the big guys do it. It is really tough to get into the holiday spirit while enjoying 80 degree, blue skied, breezy days.
Nevertheless, the holiday issue shines once again - always a fun piece to put together. There were two different articles on the herbs of the season. Mary Ellen Wilcox focused more on the more recent 2000 years or so, while Jeanne Rose wrote from a Druidic view. We had a great article from India, talking about the 10 most used herbs for cooking, and their traditional/tribal medicinal uses. There were lots of great recipes, and articles on relaxation, digestion, cranberries, sage, tea, and more.
We've also been helping Nancy Reppert from Sweet Remembrances in Mechanicsburg format a cookbook that should be going to press and ready in time for the holidays. Typing in those recipes was very tempting, and I may have actually gained a few pounds.
In the next few days the printer will call and we'll start the mailing procedure.

fragrant herbal beads and incense kits

We have an herbal bead kit, which includes an small instruction book and a couple packets of "just add water" herb mixture. I bring this up because they've been selling like hotcakes on the web site for $9.95 plus shipping, and with the holidays coming - and the herbs reaching full maturity it seemed like something that might be of interest. Oh, and there's another kit... the incense making kit. Same thing, with the instruction book and the "just add water" packets. This way you can make them immediately and then take your time to put together your own blends using the instructions in the booklet.
Available at The Essential Herbal
This concludes the commercial portion of this blog :-).

Pumpkin Mushroom Stuffing

I have to share this one. It's sooooo good. Maggie from www.prairielandherbs.com sent it in for last year's holiday issue of the mag. It was a first place winner at the Iowa State Fair.

Pumpkin Mushroom Stuffing
6 cups cubed pumpkin bread
1 cup butter
1 cup chopped celery
2 cups chopped red onion
1 cup sliced mushrooms (portabella, cremini, portini, or a mix)
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh chives
1 1/2 teaspoon salt
1 teaspoon black pepper
1/4 or 1/2 cup chicken (or veggie) broth
Optional - chopped toasted pecans (optional - HAH!)
Spread bread cubes on a baking sheet and let dry overnight, or heat in a 200 degree oven until dry.
Preheat oven to 375 and butter a 2 quart baking dish.
Melt butter in a large skillet over medium-low heat.
Saute celery and onions for about 10 minutes.
Add mushrooms, and continue cooking for about 8 minutes or until tender.
Add fresh herbs, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish and cover with foil.
Bake for 40 minutes.
Remove cover and bake 10 minutes, or until top is crisp.
Garnish with fresh herbs and pecans.

*** Maggie's note (and I heartily agree) - even though the recipe lists the pecans as optional, we highly recommend adding them, and personally think this recipe is even better with the pecans mixed in before baking so they are evenly dispersed through the stuffing.
*** Tina's family's note - choose a pumpkin bread recipe that is not terribly sweet, or cut some of the sugar.  I cut about 1/3 of the sweetness.

Bayberries, Baltimore, and beads... and bacon

We headed out on a road trip this morning.  Bead show in Baltimore.  I was just along for the ride.  Inner Harbor in Baltimore is a great place to spend a day.  Not that we did that, mind you, but it is a cool place.  Anyhow, we stopped by my super top secret bayberry patch before leaving town.  My sister needed to drop off a soap order there, so we got in touch with the groundskeeper/security who allowed us to harvest over a quart of the little lovelies.  This is a picture of one of the branches AFTER we were tired of picking them.  It is still laden with berries. My friend there (at the super secret site) told me that they'd cut the bushes way back just a few weeks ago.  Just imagine all the berries that went into the chipper!  Sob.

Then we got on the road.  We didn't get too far before we started to see signs for a Cracker Barrel.  Not long ago we had the opportunity to sample the bacon there, and now we have a new tradition.  We start to drool whenever we see a sign.  That put us back another hour or so.  The 70 or so minute trip to Baltimore was now more like 3 hours.  We would have liked to park off of Rt. 83 and take the light rail into Inner Harbor, but the light rail is being repaired.  Instead, we drove all the way in and found a parking lot that charged a mere $18 for a couple of hours.  The light rail would have cost about $5 for both of us.  Grrrrrrr.  As we got into town we started seeing giant decorated fiberglas crabs.  You may remember that there were the giant mastodons done the same way when we were in Ft. Wayne.  I love this trend!  Maryanne is standing behind one of my favorites - Black, White, and Red All Over.  The body of the crab is covered with those flat glass globs. 

The one below was just gorgeous.  Shards of sea glass covered the entire thing.  Didn't catch the name of it though.  There were a lot of really cool crabs, but we walked for hours during the bead show and didn't have the strength to take more pictures.  One of my favorites was painted like a blues singer holding a giant harmonica in his claws.

The bead show was interesting.  They aren't really my thing, but I love looking at the strands of pretty, shiny stuff - lol.

Afternoon Tea Recipes

From the July/August 2005 issue of The Essential Herbal

We received an excerpt from the cookbook:
'Afternoon Tea Recipes from Deer Haven Manor'.
Ruth Ann Swanger
Lavender Rose Tea GardenPurveyors of Fine Teas and Accoutrements http://www.lavenderroseteagarden.com

Herbed Cheese Bread

8 ounces self-rising flour
1 teaspoon dry English mustard powder
2 teaspoons chopped fresh herbs - or more to taste(chives, thyme, basil, sage, parsley)
4 ounces aged Cheddar cheese, grated
1 ounce butter
1 egg, beaten
3/4 cup water

Preheat oven to 375 degrees Fahrenheit.Grease and flour a loaf pan or pans.Combine all ingredients in the order listed, varying the herbs as desired.Turn dough into the prepared pan.Bake 40 to 50 minutes until the bread is golden brown.Allow the bread to cool in the pan for 5 to 10 minutes.Remove the bread from the pan and place on a wire rack to cool completely.

Herbed Cheese Tartlets

Pastry:
2 cups all-purpose flour
2 tablespoons ice water
1/2 cup butter, chilled
1 egg yolk
1 teaspoon lemon juice
Pinch of salt

Filling:
3/4 cup grated sharp Cheddar cheese
1/2 cup milk
1 egg
Salt to taste
Pepper to taste
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Sift flour and salt togetherCut in butter until mixture resembles coarse crumbs.Add egg yolk, lemon juice, and water, mixing until just blended.Turn dough onto a floured surface and knead lightly.Wrap dough in waxed paper and refrigerate for 30 minutes.Preheat the oven to 350 degrees Fahrenheit.Grease and flour a tartlet pan.Roll the pastry on a floured surface.Cut with round cookie cutters in a size to fit your tartlet pans.Line each tartlet cup with a circle of dough.Sprinkle each with about 1 tablespoon of cheese.
Whisk together the egg, milk, salt, and pepper.Combine the herbs and sprinkle over each tartlet.Bake 35 to 40 minutes until pastry is golden and filling is set.Serve warm.

Herbed Cherry Pecan Spread

1 cup dried sour cherries
1 cup water
16 ounces cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon lime juice
1/2 teaspoon chopped fresh thyme leaves
1/4 teaspoon grated lime zest
Salt to taste
Pepper to taste

Simmer the cherries in the water until the liquid is reduced to about 1 tablespoon. Cool.Combine all ingredients.Refrigerate until serving time.

Herbed Pecans

6 tablespoons olive oil
5 teaspoons dried rosemary
1/2 teaspoon dried basil
1 1/2 teaspoons salt
4 cups pecans

Preheat oven to 325 degrees Fahrenheit.Combine olive, seasonings, and nuts, tossing to mix and coat the nuts.Arrange in a single layer in a jelly roll pan.Bake 10 to 15 minutes, stirring occasionally.These are great with a Sauvignon Blanc.

gearing up for the next wave

It's gotten a little crazy around these parts.
The deadline for the color cover pages came and went and we managed to get it into the printer's yesterday. The black and white pages don't need to be in until the first of October, so we've moved on to other things while we wait for that. There are several projects in the works.... I'm not sure how I ever managed to fit a full-time job into this mix!
First there is the series of classes with Sarah on Wednesday nights. Last week the Folk Remedies class was lots of fun, and tomorrow is the soap class. We have a salve class followed by an incense class coming up too.
But that's just the very beginning. The real "meat" is all the other stuff. My sister and I have too many ideas for our own good. We haven't properly indoctrinated our children, so the elves we desperately need have not materialized. We've decided to put in a shop at Frog Hollow Christmas Tree farm for the busy season, there's a shop in a nearby town that we've taken space in (and need to fill), a show or two coming up... oh, and Maryanne's wholesale soap business, which has been relentless lately. And the magazine. And we're kicking around a website idea... There's probably more, but that's all I can stand to think about right now.
Articles have been rolling in for the holiday issue of the magazine, and I'm looking forward to putting it all together next week. This one is usually the most fun do because we get such interesting ideas to spruce up the hearth. Great recipes, traditions, and crafts always seem to find their way in to this issue.... well... all of them, actually :-).
This is an exciting time.

Jerusalem Artichoke.. oh, and Whipped Soap

First I'll tell you about today's adventure in soaping.  In order to keep spirits up, we've been playing with some new techniques.  We have no time now, but so what?  Anyhow, we've been reading about whipped soaps, and thought it might be fun.  The fats used for soaping are beaten while they are still solid, and cool lye water is added while it is being mixed.  It starts to peak like egg whites, and then one can add color and fragrance.  We had a pastry bag, and were ready to have fun.  It was our first time, and it wasn't quite what we had in mind.  The blobs that we made came out a flesh tone color.  The shape is somewhat breast-like.  We sprinkled the tops with gold mica.  Oops.  Guess what that looks like...... So now we have a whole bunch of X-rated soaps.  They float, though :-).

On the way home, I passed a gorgeous stand of Jerusalem Artichokes (Helianthus tuberosus).  Actually, I'm seeing them everywhere, but these were growing on the other side of a small bridge and easily photographed.  They are about 10 feet tall.  Jerusalem artichoke get their name from the corruption of the French "girosol", meaning sunflower.  The tubers of the plant are a good substitute for potatoes as they contain no starch.  They contain inulin, which may make them valuable to the diabetic diet.

The tubers can be used in almost any way one might use potatoes, and are available from late September until the ground freezes.  They can sometimes be found in markets, and can be found similar in size to medium potatoes.  Keep an eye out for the big happy plants.  They are blooming now.

same walk, different day

There were a couple more things I snapped while out the other day. Below is the seedhead from the Jack in the Pulpit plants that we saw in the early spring. The seedhead is fairly large, possibly the size of a small lime. Note the leaves on the foreground are violet leaves (to give you some idea of the size). The dark twigs falling away on either side are the stems of the jack in the pulpit leaves.

When my sister and her husband bought the property years ago, the previous owner told them that he'd planted some ginseng but didn't remember where he'd planted it. The next autumn, the woods were alive with these vibrant red balls and for a moment there.... but no. Looking it up in field guides we were disappointed to find that they were jack.

Another plant that grows prolifically along the so-called path is the Spicebush. Lindera benzoin of the Laurel family. From the Peterson Field Guide: Uses... American Indians used berry tea for coughs, cramps, delayed menses, croup, measels, bark tea for sweating, "blood purifier," colds, rheumatism, anemia. Settlers used berries as an Allspice substitute.

Medicinally, the berries were used as a carminative for flatulence and colic. The oil from the fruits was applied to bruises and muscles or joints (for chronic rheumatism). Twig tea was popular for colds, fever, worms, gas, and colic. The bark tea was once used to expel worms, for typhoid fevers, and as a diaphoretic for other forms of fevers.

Next week Sarah Campbell and I are giving a class on Folk Remedies. We got together yesterday to plan and decide which plants to discuss. We settled on about 15 - which isn't as easy as it sounds. There are so many plants within 50 feet of almost any doorway that can be used in folk remedies. Never even thought of the spicebush, for example.

the end of summer approaches

As the sun started to set last night we went for a little stroll to see if it was possible to get through the brush. The main purpose was to see how the bayberry bushes had fared during this bone-dry summer. I found them. Mere dry twigs, they were. The wild ginger and trillium seemed to make it through, but the bushes look like they gave up a while ago.

The entrance to the woods is guarded by this little gazebo, which sits in front of a pond. It looks so pretty engulfed in trumpet vine and sedum. In the summer it is sometimes a-swarm with hummingbirds, and I've sat in the distance with binoculars watching them buzz around drinking nectar. The frogs around the pond were slow and groggy in the cool of the late summer night and we saw dozens of them lazing around the edge of the water.

It surprised me how much the "jungle" had died back, but the lack of rain was clearly apparent. A small stream runs through the woods, and it was very low. Mosquitos were pretty healthy, so we didn't go too far. I took another picture of the jewelweed in bloom because it was easy to get close to this patch. You can see the touch-me-not pods hanging from the stems along with the blossoms. The woods were full with these orange gems.

When it was time to leave, we walked out to the shop to turn off the lights and lock up. The shop garden is full of calendula, and all sorts of butterfly drawing flowers like fennel, cleome, bee balm, and sages. It was dark outside, but in the glow of the porch light, this moth was drinking from a bunch of cleome flowers. It is large, about the size of a hummingbird. After allowing several flash shots to be taken, it apparently wanted to get closer to the source of that light and buzzed my head several times.

With summer failing, its time to start gathering hemlock cones, milkweed pods, and all the seedpods that will become Autumn craft projects. I hope the rose hips make it to frost before withering.

stress relief, hurricane relief

This is a tough time in the U.S. There is an overall feeling of stress, too much news, survivor guilt, and the feeling of needing to do something - yet being overwhelmed by the mountain of need. There are many good herbs that can help us cope with this feeling. One of the first things to try might be relaxing herb tea blends. There are many pre-mixed available in herb shops, grocery stores and even pharmacies. Look for ingredients like chamomile, valerian, passion flower, skullcap, lemon balm, and oat seeds. Stress can also be addressed with herbs like Siberian Ginseng, St. John's Wort, Ashwagandha, and Astragalus. Because stress is so hard on the immune system, be sure to get plenty of rest and consider some Echinacea or Astragalus to stay on top of the stress. A couple tea blends sent for the Blending Herbal Teas book from Gail Faith Edwards of Blessed Maine Herbs

Balance and Well Being Herb Tea - Super nourishing, vitality building. Offers an abundance of calcuim and magnesium, B complex, vitamins E and K, and folic acid. Hormonal balancing, bone building, nerve strengthening, libido enhancing, fertility promoting, and.... great taste. Blend equal parts red clover blossoms, red raspberry leaves, flowering tops of oatstraw and peppermint.

Comfort and Joy Herb Tea - Mystical, magical, highly nourishing, calming, nerve soothing, uplifting to the spirit, hormonal balancing, anti-viral, and immune enhancing. An entirely delightful and delicious brew! Mix equal parts of oatstraw flowering tops and lemon balm leaves. Toss in some St. John's wort flowering tops and sprinkle with rose petals.

I wrote last week that we were ordering Mardi Gras beads for a fund raising idea. They arrived a full week ahead of schedule, and they are really cool. Great colors, and I think they'll fly! In fact my friend Sarah Campbell of Herbs from the Labyrinth has offered to set them up for sale at a festival she is participating in over the weekend. Molly is struggling to get the okay from school officials, since the service clubs at her high school are doing their own thing. Either way, we will get these sold, and if necessary, order more (hope so!!!).

Just wanted to show you how gorgeous they are. The strands are longer than I expected too - which is a good thing :-). I'm not sure if I mentioned it or not, but the money will be going to the Mennonite Disaster Services in nearby Akron, PA. We chose them because they use 100% of the money for the victims, and they stay after others leave, helping the victims rebuild their lives. They jumped into service before the levees even broke.

life goes on.... sort of

After many days of watching the news reports of the Gulf Coast, my sweetie and I got away for a couple days at the beach.  We only watched a little bit of the news.  On the second day the hotel where we stayed had a water main break, and there was no potable water for the remainder of our stay.  Fortunately we were leaving early the next morning.  We were on the 26th floor, and you can see the ocean behind me.  I grabbed a couple bottles of water from the ocean to make some soap with.  There was no seaweed, so although that was part of the plan to gather too, I didn't get any of that, but I think we'll be soaping the sea water later today.

Arriving home, I was gripped with the flu-like illness that seems to be everywhere.  I've spoken with people in places like NY, VA, and IN who have had the same thing.  Its pretty yucky.

The other thing that's happened over the last day or so is that my friend Sarah in Baton Rouge has agreed to accept and distribute soaps and personal items directly into the hands that need them.  There have been several people on the Essential Herbal yahoo list who have requested her address to send their contributions.

Sad Week - Hurricane Love Beads

This past week has left me speechless as I watch in horror the unfolding disaster in the Gulf states. Its hard to imagine that it continues to worsen as the week goes on.
We have a plan here at our house to raise funds to send (we're choosing Mennonite Disaster Services, as they use 100% of the donations for the victims). We thought that Mardi Gras beads would be an appropriate thing to sell. So we went to Oriental Trading Company on-line and ordered a couple gross of them. Molly will take oodles of them to school, and sell them for a dollar per strand, and I'll wear them wherever I go, selling them off my neck.
Hurricane love beads.
Molly and a friend raised money for victims of 9-11 with a lemonade stand. It was so good for her to feel like she could help, and she wanted to do something now. We thought that Mardi Gras beads would be appropriate.
If this is an idea that you'd like to try, feel free to use it.

on the road again

Today is the last day of summer for the kid, so that meant a little shopping. First I had to pick her up from a slumber party, and along the way I passed a little bridge over a creek, chocked with jewelweed and tons of other brush. Its been so dry here lately that the rain from the weekend revived the creek and the plants that had their feet soaking in it. The jewelweed below is in bloom, and you can see the little orange flowers.

Growing alongside the bridge was a bright purple morning glory among the thistles The color was so striking, that I had to take a picture. They are so cheery in the morning - in stark contrast to the teenager who was waiting in the car.

Then we headed to an outlet center in nearby Hershey PA. Its interesting to drive under the roller coasters and past the zoo. The streetlights in Hershey are shaped like Hershey kisses - some with the wrappers on, and some brown. The whole town smells deeply of chocolate, and there are beautiful homes built long ago when Milton Hershey and his company were building the town. The story of Milton Hershey is an interesting one. He wound up building a school for orphans that is still in operation. The school provides incredible opportunities for children that wouldn't otherwise have them. There are travels, scholarships, and jobs for the kids who take their classes seriously.

But the trip was not without the usual road construction. Oh my no. There was one line up that had men getting out of their cars and wandering around (that always helps) trying to figure out what the hold-up was. I pondered the use of gasoline while the car idled for a good 10 minutes - along with about 100 other cars. But along the creeping way we passed one of the roadside stands that are so prevalent around here during the summer. It was a good chance to take a picture as we were going about 2 mph.

These are almost always run on the honor system. You take what you want and leave the proper amount of money. Occasionally kids come along and take a handful of money, but for the most part they are left alone. They are one of the things that I miss most during the winter. Soon the vegetables and fruits of summer will be replaced with pumpkins, squash, and corn shocks. Eventually there will be Christmas tree stands in some of the stands. There's always something to shop for along the back roads here.

"too many" tomato recipes :-)

These are taken from The Shaker Cookbook by Caroline B. Piercy A few more details might be nice (like a temp and time for the custard....) but they are unusual and interesting. Seems like everyone is up to their ears in tomatoes, so try some of these!

TOMATO FIGS
8 pounds small, firm ripe tomatoes
2 pounds brown sugar
Scald tomatoes and remove skins. Cover with sugar and let stand 2 hours. Then simmer in their own juice until tomatoes are clarified. Do not stir or break tomatoes. Remove tomatoes from kettle and place on flat platter and gradually flatten by placing a heavy platter on top. Weigh down slightly. Remove platter and cover with syrup in which tomatoes were cooked. Cover with cheesecloth and let set several days. Sprinkle every morning with fine sugar and set in sun. At end of week sprinkle with sugar and pack in flat boxes. These are very delicious and taste almost like the best quality of figs. They keep well for a year.

GREEN TOMATO PRESERVES
12 medium sized green tomatoes
3 Tbsp. salt
2 lemons, sliced fine
2 cups brown sugar
1 tsp. powdered cloves
1 tsp. nutmeg
1 tsp. allspice
Cube tomatoes and sprinkle well with salt; let stand overnight. Rinse and drain thoroughly and add lemons sliced as thin as paper. Add brown sugar and spices. Simmer for 2 hours. If you happen to have oil of spices in these particular flavors, use small quantities of the oil instead of the powdered spice, for this will give you a crystal-clear preserve. Seal in jars.

SHAKER TOMATO JAM
4 pounds ripe tomatoes, skinned and chopped
16 cups sugar
4 large oranges
8 lemons
3 sticks cinnamon
Scald tomatoes to remove skins, and chop fine. Add sugar, the juice and grated rind of oranges and lemons and cinnamon and cook until it jells on spoon. Skim, pour and seal. This makes a most appetizing, shocking pink confection.

TOMATO CUSTARD
4 pounds ripe tomatoes
4 eggs, beaten
1 cup milk
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
Stew tomatoes in own juice (no water used) and pass through sieve. Cool and add to beaten eggs, milk and seasoning. Bake in buttered custard cups. Serves 6.

Sassafras

Last evening's wanderings had us out along the edge of the evergreen farm, dodging spider webs and mosquitos in the gathering dusk. The sun went down like a cantaloupe into a dish of rosy syrup, and the night air was cool enough to walk without discomfort for the first time in weeks. I noticed at my feet a scarlet mitten shaped leaf, and stopped to look around and see where the tree was. Sassafras is usually small, scrubby bush-like growth - maybe 10-12 feet high, so it was a surprise to find that several trees of a good height were along the edge of the next field. The first tree we needed to stretch up to reach the lowest branches. The next had branches at eye-level.

The Sassafras albidum is a plant I remember fondly from childhood. It grew profusely in the woods around the house, and the mittens that grew amongst the 3 differently shaped leaves were a fascination. The scent of the twigs is that of root beer. If you look carefully at the photo above, you can make out the 3 different shapes... the single lobed leaves, the mittens, and the "two-thumbed mittens".

Sassafras leaves are used to make the spice Gumbo File. They are dried and then ground to a fine powder. When added to Gumbo (1 Tbsp. per quart) it thickens the liquid. It is added at the end of cooking, and not boiled.

The root bark of young saplings is used for tea. This is gathered when the tree is dormant, and dried until brittle. The bark can be used repeatedly to produce the delicious deep-rose colored tea. I remember people making root beer when I was little. Gathering sassafras roots (and others, most likely), they'd mix up their family recipe, put it in gallon jugs, and set it in the mild spring sun to "ripen". There was a slight fizziness, if I recall, formed by the formenting of the beverage. The tea can also be used as the liquid for a hard-crack candy or brittle, or a light syrup. It was used for ages as a spring tonic - to get the sap running in the spring. I must add here that a component - Safriole, I believe - has been found to be a carcinogen when shoveled into lab rats. Used as a spring tonic, or the occasional cup of tea, we would be hard pressed to ever consume quantities anything like the poor rats. At an herb conference it was once explained that: there are far more carcinogens in a can of beer than in a cup of tea, but A) there is no sassafras lobby in Washington, and B) nobody ever consumes a 6-pack of sassafras tea in an evening, but as usual we must all educate ourselves and make our own decisions about such matters.

Sassafras is one of those things that just makes me happy to see. Childhood associations of being in the woods with my grandfather combined with the appeal to my senses (visual, scent, touch) are very strong. It was also growing along the back of our shop at the renaissance faire, and seems to pop up to wave hello whenever I'm in a deciduous woodland.

Recently I read some threads on a list where folks were saying that they thought wildcrafting plants was very dangerous. It made me a little sad that they've become so distant from the plants around them. It is true that one cannot plunge into it and put every leaf, root, or berry into their mouth without knowing what it is, but to me, this is who we are... almost inherent knowledge that some are quick to throw away. To pay $3.99 for a pint of raspberries, after passing them growing wild (and free) on the way to the grocery store just makes no sense to me.

harvest recipes

The blog host just made a change, allowing me to work in Word, and publish directly from the program. Could be exciting… we’ll see. I’ll try adding clip-art, etc., to see if it works. edited to add... no, that doesn't come through. Now that would be fun. Here are a couple of late summer recipes to try, since the harvest is in full swing:

Grilled Corn, Mexicali Style
6 ears corn
4 T. butter
the following spices, pre-mixed…
½ tsp. cumin pwd.
½ tsp. coriander pwd.
½ tsp. ground basil
½ tsp ground oregano
½ tsp chili pwd.
Pull the husks back to reveal the cobs while leaving intact. Remove silk and replace husks. Soak the ears in water. Melt butter and stir in the spice mix. Pull back the husks again and apply the melted butter mixture to the corn. Grill for about 15 minutes, turning every few minutes.


Homemade Boursin-Style Cheese Spread

1-8 oz. package cream cheese
1 stick unsalted butter
1/4 tsp. red wine vinegar
1/2 tsp. worcestershire sauce
1 large clove garlic, minced
1 tsp. fresh parsley, minced (or 1/2 tsp. dried)
1/2 tsp. each of fresh minced sweet marjoram,
thyme, rosemary, tarragon and sage (or 1/4 tsp. each, dried)

Soften the cream cheese and butter. Combine all ingredients. Refrigerate. Let stand for at least 24 hours for flavors to blend. Serve with crackers, or on bagels. Also makes an excellent stuffing for celery!from Mary Ellen Wilcox


Okay… lets see what happens.

Walkin' the dogs.

The kid is off to the beach for a week with her dad, and I promised I'd visit "the girls". The girls are the dogs, Tiny (below) and Abby. Tiny is an enormous sweet old girl of dubious lineage. Molly named her Tiny when she was a pup. She roams the property and protects it from ground hogs, voles, and those big bees. Abby is a bit camera shy. We kidnapped (sort of) her from a bad home several years back, and she now prefers to stay inside as much as possible. She also needs to stay on a leash, because she was used to 250 acres and can't seem to figure out where she is when she's loose now. We think she might be a mix of Doberman and hound. She is also older and very sweet. They are glad to see me when I visit.

We walked around and looked at some of the plants. Everything is wildly overgrown and getting way out of hand. This fall, we're going to dig everything out and put them into a more manageable arrangement. That should be interesting. Some of the blackberry lilies are in bloom. It was dusk, so it was hard to get a good picture of them. They are a gorgeous deep orange with speckles - about the size of a quarter, and grow on stalks of several flowers.

The really cool thing about them is that when the seed pods ripen, they burst open and look exactly like blackberries. I'll try to remember to get a shot of that later. These aren't ready to pop yet. They make a really pretty arrangement when mixed with lunaria, silver dollars.

The grape vine is completely taking over the barn. There is a trellis that forms a sort of porch roof in front of the barn that is where they are *supposed* to grow, but they have spread out to cover the lilac bush, snaked along the power line to the barn and just look almost jungle-like. Not sure that's a good thing. At least there will be tons of vine to make wreaths with - if I don't get electrocuted.

So It looks like there's lots of work to be done. Most of my plants still reside happily with the ex. Lucky we stayed friends! I'm looking forward to getting everything into a better place. The lavender plants have fallen under the shade of a growing oak tree, and the rugosa rose is happy where it is....too happy, I'm afraid. The valerian is spreading like crazy, and I'm thinking of putting some in the woods to see if it will be happy there. The elderberries got attacked by caterpillers, and look pretty forlorn, but the bee balm and echinacea might like to spread out into the woods and beside the stream. Butterfly bushes are volunteering in all sorts of places. It appears to be a perfect place for gold finches. The other night I pulled into the driveway to be greeted by a flock of the little gems. They allowed me to walk within a couple of feet of them before flitting up to a nearby tree. They love the echinacea seedheads.

whoosh... both feet back on the ground

It is finally settling down to some form of normal around here. All the shop copies, writer copies, and orders that piled up have been sent, almost everything has been put back in its place from the trip, and the desktop is highly visable.
The last week has me thinking about how we view "the trip". A few years ago, my sweetie read me a poem called "The Station". Its about all the things that happen, all the things that fly past the window, all the living that takes place during the trip. I can't remember if the destination is even mentioned.
I've always tried to be in the moment, to enjoy what is. It isn't always easy. It is much easier to fall prey to worries, goals, and expectations.
The last week or so has really been a reminder to try to stay present. We laughed until we cried on the trip to Chicago. Most of the things that crack me up the most wouldn't mean anything to anyone else. In a lot of ways, the drive/ride was horrendous. If we had only looked at the destination it would have been 10 times harder. We had no choice but to enjoy the scenery, compare the rest stop offerings, and nudge each other on with silliness.
That's been my thought for today. Trite perhaps, but very much on my mind.

Chicago Area Soap and Candlemaker's Conference

We got back from the conference yesterday - a day later than we'd hoped. My camera batteries died on the way out, so I haven't added photos of the actual conference. It was a good time, with over 200 attendees. Great chance to meet many of the people I've been chatting with on forums and lists for years. We did a talk on adding herbs to soaps and toiletries, and it was well received. Soapers and candlemakers are a friendly bunch, and always fun to gather with.

The conference was held in Tinley Park - outside of Chicago. It was well put together, with lots of great vendors, eager participants, and demos, talks, and presenters. The goodie bags included tons of samples so that we have lots of new things to try. We got a chance to see many of the people we'd met in Ft. Wayne in June, and that was a bonus.

We've decided that flying would be the prudent choice in the future. On the way out, there was a bad accident on the Ohio turnpike. We lucked out and turned into a rest stop 20 miles back - just before the back-up reached the turn-off. Below is a picture of the picnic area outside of the rest stop, with people watching the line of stopped vehicles. Inside, the building was jammed with people sitting and playing cards, eating, talking on cell phones, and one guy who pulled out his guitar for an impromtu concert. It was hot and muggy outside, but too crowded inside for us. There were no more parking spaces available, and 3 hours later when we decided to join the 10mph crawl on the road, we saw guys pushing their out of gas car up the ramp.

As we headed out, we watched the lovely sunset and crept towards the Indiana state line. I've always wondered about traffic tie ups like these. Now I know.

The trip home was another example of why we'd fly in the future. Road work, agressive drivers, and exhaustion took its toll, and when a brutal storm hit, we decided to pack it in and get a hotel room.

There's no place like home, there's no place like home, there's no place like home.

into the mail, off to Chicago

So I was very clear with the printer, telling them that the magazine HAD to be done this morning. With the trip to Chicago for the Soap and Candle convention coming up at dawn tomorrow, the rock was oh-so-close to the hard place.
I woke and started pacing. The labels and paperwork were printed off and sorted into stacks beside the mail sacks that would later be filled with magazines. The phone didn't ring. When I couldn't stand it any longer, I called. Lo and behold, they were ready (note steam shooting out of ears), and I was probably there in 10 minutes.
It would be possible to have the addresses printed right onto the covers, but for now it's too expensive. I suspect that if the circulation continues to grow at the current rate it will only be a few more issues before it is no longer possible to do it by hand. The living room floor becomes the mail room, covered with stacks that need to be kept separate, tagged appropriately, banded and sacked. Working at fever pitch, the mailing got to the post office before they stopped accepting bulk mail at the end of the day. Whew!!!
So next on the list was/is packing for the conference. Things like business cards, display items and the like seem to be difficult to remember. Now the living room floor has become a staging area. Very versatile spot, this living room floor!
So now we're off on the next adventure with the new issue safely delivered to the P.O.
I'll let you know how it goes!

Herbal Harvest from Susan Evans

From the Sept/Oct 2003 issue of The Essential Herbal:

Herbal Harvest-Preserving Herbs for Winter Use

Autumn is here and the farmers markets and gardens are overflowing with the abundance of nature. This is the time of year when I carefully listen to the weather report to try to gauge when we will get our first killer frost, leaving the garden a veritable wasteland of frozen black plants. Before the cold carnage begins, get out there and collect your fall bounty. The best time to harvest your herbs is in the cool of the morning, ideally when they are dry. The midday heat encourages plants to release their essential oils, which you want as intact as possible. Normally it is wise not to harvest more than 1/3 of your plant, leaving plenty for later harvests. In the final fall cutting I usually leave a few inches of stems on my perennial herbs, the ones that return each spring, to provide a little winter coverage.

The annual herbs can be cut to the ground. If they need a wash, submerge them in a basin of cold water, swish gently and dry on cotton towels before bundling. To dry, fasten them in small bunches with a rubber band, include a strip of paper telling you what it is, and hang upside down in a cool, dry, place, out of direct sunlight.

Most herbs dry quite well this way, common exceptions being basil, cilantro, and chives. The next step is very important. When your herbs have dried, take them down and put them in a sealed container. Glass jars work great, but you can use Ziplocs. Label, date, and store in a cool, dark place. I know your herbs look really cool hanging around, but once they dry, they start to lose potency. There is something so discouraging about pulling a dusty, cobwebbed sage leaf out of your soup. It drives my mother crazy. Designate a few to leave up for aesthetics and package the rest.

Some things to consider: Until you are ready to use them, keep your herbs in as whole a form as possible. Rub the leaves off the woody stems before adding to dishes. If stored correctly, most herbs retain flavor until the next growing season and beyond. To determine viability look at color, beige is not a good sign, and rub some of the herb between your fingers. It should have some fragrance.

Herbs can be frozen also. Place loosely in bags, date and label. Basil will turn black so I always blend the fresh leaves with enough oil to make a paste and freeze it that way. Defrost, add Parmesan cheese and pine nuts, whip up in a food processor and Pesto!Another great way to store herbs is in herb vinegar. Just put the clean, fresh herb in a jar, cover completely with apple cider, rice or wine vinegar, let sit for a few weeks, strain, and you have yourself a very tasty, high mineral, designer vinegar.

There are many ways to use your harvest bounty. Seasonings and teas are obvious, but what about trying potpourri, designing an herbal wreath, cooking up an herbal salve or making a catnip toy for Kitty? You could also make some bath salts, herbal waters, or a soothing eye bag for naptime. The mind boggles at the possibilities. There are several good herb books out, complete with ideas and recipes. Three I really like are; Making Glorious Gifts From Your Garden by Marie Browning, Decorating with Herbs by Simon Lycett and anything by Phyllis V. Shaudys.

You didn't grow any herbs this year? No worries. You can buy them at farmers markets and grocery stores or pre-dried in bulk at natural food stores. Try making a ginger pear jam, or a lavender honey. Celebrate fall's bounty with your domestic creations.

Susan Evans is a Certified Clinical Herbalist and owner of Chrysalis Herbs. She provides classes on herbs, gardening and health. Call 303-697-6060 or email @ chrysalisherbs@aol.com.

The End of an Era...

As summer stretches into the dog days, my daughter and nephew stumble along, blissfully unaware that their lifelong easy-going closeness is about to go through some big changes. They have been close friends ever since he learned how to make her stop crying years ago when she was only about 3 months old.  A wee boy of only about 5 himself, he would dance around, wearing all sorts of get-ups, and turn her tears into baby chuckles.  They delighted in their absolute acceptance of each other.  She's adored him in every way, admiring his wit, his brilliance, and his approach to life. He's loved her and protected her, giving her confidence and a feeling of safety.  I'll never forget the first Halloween, when a dog came jumping up on a screen door, and he quickly stepped in front of her, clearly giving no thought to his own safety at 6 or 7 years of age.  It's pretty much always been like that.  She's been very fortunate to have men in her life who are true gentlemen.

I took this picture moments ago, as they were heading out the door for lunch somewhere.  I was thinking about what lies ahead.  He's heading off to study Astro Physics, and she's heading into her freshman year in high school.  Through the ups and downs of their nuclear familie's respective lives, these two have remained steadfast in their friendship for one another.  I wonder if they know how precious that is.  Both of them are onlies, and I so hope that they always keep that attachment.

So as I watched them walk out the door, I thought about this carefree day for them.  Studies, friends, adventures, jobs, and families lie ahead for both.  For today, they will have idealistic conversation about the state of the universe, they'll talk about things that mean a lot, and things that have little meaning... and they will take for granted that easy knowing and acceptance of each other.  May the years ahead always keep them in each other's heart.

a series of misadventures...

Did you ever have a day that was just a little askew? Just not quite as it should be? Well that was today for me.
It starts with the phone waking me at the late hour (for me) of shortly after 8. Considering that I am typically up by 6, this didn't bode well. The call was the printer... there was a problem with the files. Egads! Two and a half hours later, it appears that I gave them the wrong disk last week. Its a little foggy and I still can't figure out how that could have happened.
We proceed through the day with vaguely unsettling news, visits, and emails. Nothing to really put one's finger on, just a growing sense of anxiety.
The bright spot was taking the new freshman for her school supplies. It was fun shopping for new binders, pens, folders, and all that cool paper stuff. Also amusing - as when she told me that she was a little concerned that the backpack she'd purchased over the weekend might scream, "freshman". Ah yes, a short stroll down memory lane, to where every decision is a land mine.
The day ends with us turning into a restaurant for dinner, only to find that they've closed. Perfect. Just perfect.
The good news is that we made it through the day. There's a good book waiting for me, and tomorrow most certainly will be another day - possibly much better.

another issue goes to print

The Sept/October issue of The Essential Herbal went to the printer's today. I was in a huge hurry to complete it, since it absolutely MUST be in the mail before we head out for the Chicago Area Soap and Candle convention on Friday.
This one had me banging my head on the desk, with many, many photos sent in by contributors, and lots of different types of submissions. BUT, it is without a doubt the best ever. I know, I know, I say that all the time, but this time (ha ha ha) I really mean it. Each one really is better than the last, and each one amazes me.
We had several readers who sent highlights from their summers. We also put together a great article from the Yahoo list, where we all talked about our favorite herbs. There's a wonderful article on Bee Skeps, another on Saffron, one on making medicinal cordials, blending teas, and making wreaths. And then there are terrific recipes scattered throughout. Surely I'm missing some of the articles, because it is just so jammed. Oh yeah, making potpourris.... Oh, and lots on sage.
More than anything, I realized while putting it together that we have created a community of sharing. The information flows in, and my function is simply to arrange it. What a great job!

Am I Jaded?

This weekend was a little "off". There were a couple events that I was looking forward to that just didn't hit the mark.
The first one was a local arts and crafts festival that is in it's 59th year. I haven't been able to make it for the last 15 years - the first 10 because of our own shop hours, the last five because of work, etc. So I was excited to go. There were always really fanciful pieces, cutting edge crafts, new and exciting ideas. In the past I'd purchased stained glass, pottery, wearable art, and unique jewelry. This time it was not the same.
There were only about 1/4 as many vendors. There was nothing exciting, nothing I couldn't live without. I bought a leather bag, but it isn't unusual...just sturdy and handmade. There were a couple potters with great stuff. One used glazes that were gorgeous, and another pressed leaves into the pieces - very Autumnal. Some of the clothing was interesting, but nobody was taking any risks. I think that was what I felt the most - no risks.
Next came Shakespeare in the Park. It was Love's Labor Lost, and Theatre of the Seventh Sister was putting it on - for free, I might add. They did a great job, and I enjoyed what I could follow. But the park was a bad setting. That play is hard enough to follow without people riding between rows on bicycles, chasing frisbees, walking dogs, and talking on cellphones next to you. Once it got dark it was easier to concentrate, but it was too late. The performers were fighting a losing battle.
On the plus side, I got to finish Harry Potter. I'm not going to ruin it for anyone, but I'm stunned. It can't be true!!! Can't wait for the next book to come out.
Reading Potter made me think about how much I've missed reading fiction lately. Mostly I read fieldguides, herbal tomes, and reference books. So I finally started a book that a friend sent me months ago - Wicked - The Life and Times of the Wicked Witch of the West. Wow! Its hard to put this one down. I've been listening to the music from the Broadway show for a while now, and reading the book just makes the music better.
It's time to start putting the next issue of the magazine together. Well, actually it's almost done except for the formatting and adding pictures. Having that book waiting will make it go fast :-).

mutant echinacea

Yesterday we went to the Penn Atlantic Nursery Trade Show.  Lots of interesting things, some need to be saved for the next issue of the magazine.  But there was this one thing, that I just have to share.  One of the standholders showed us a blossom from an echinacea plant in their garden.  The picture is not a good one, but you can see that there is the central cone, from which the smaller florets spring.

The people who showed us this flower had a laptop with them, and showed us a picture of the original bloom of this flower.  The petals were pure, clear green!!!  Cool, huh?

Where are the butterflies?

The other day I went on a butterfly hunt.  Now there was this one lovely black swallowtail...several times he visited the scarlet bee balm, and managed to stay behind the bronze fennel while I waited patiently.  But he flew away.  Eventually he returned, but it was only a tease.  Never did get to take that picture.  There were scads of the tiny white flutterbyes.  At one point, walking across a pebbly area with my nephew, I didn't notice that there were literally hundreds of them resting or drinking on the ground.  As we approached the entire colony took flight, flitting around us.  It was breathtaking.  Here are a few that held their ground....

On one of the butterfly bushes, there was this one orange and brown butterfly amidst all the little white ones.  Not a great picture, but they move around a lot, and I'm still learning :-).

It seems that there should be a lot more butterflies out there this time of year.  Guess I'll keep looking.

The Rosemary House

Yesterday was a bit... "different". The windows here were being replaced (or so I thought), and so plans were made to vacate the premises. As it turns out, this will actually occur on Monday, so living with all the furniture in the center of the rooms will be an extended adventure. In the morning, I went to Maryanne's house and fondled her exquisite lampwork beads for a while. I still can't quite get over how gorgeous her stuff is. I'm allergic to metal, so jewelry has always been iffy for me - silver is okay sometimes, but the rest... So now I'm lusting after some of the stuff she's playing with that involves materials other than metal to string them upon. In any case, the gardens are overflowing and everything smells so good! Walking past the stargazer lilies was scentsational! These babies are taller than me, and there is a whole grove of them. It is intoxicating.

Around noon we headed out to talk to Nancy Reppert at Sweet Remembrances Tea Room in Mechanicsburg (www.SweetRemembrancesTeaRoom.com) about a project we've been working on, and her sister Susanna at The Rosemary House (www.TheRosemaryHouse.com) next door. I love the feel of Sweet Remembrances. The decor is so artfully done. I've attended functions there, and Nancy is a fabulous cook, as well. After talking, we toured the gardens out back. They are so amazing that the sweltering heat barely bothered me! Fairly small in size, the gardens include so many species and elements. There is a tiny pond, an arch formed by dwarf apple trees that leads to the children's play area (as this garden is the backyard for Susanna's three little weeds), pathways, arbors, and small spaces to sit and rest amongst the herbs.

We couldn't leave without doing a little shopping. Above, Maryanne and Susanna catch up on the news. The shop has the best scone mixes in the world and some gardening gloves (Mud Gloves) that I've become addicted to. Of course there are the teas, dip mixes, books, oils, herbs, etc., etc that make this a fun place to shop. We just don't get there often enough!

a couple zucchini bread recipes

Updated July 28, 2010 - Need more zucchini recipes? Check out the links at the bottom of the post. It's a zucchini blog party!

Zucchini Bread
Preheat oven to 350 F
Combine dry ingredients:
3 cups flour
2 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Combine separately in a large bowl:
2 cups sugar
2 cups shredded zucchini
½ cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla
2 tsp molasses
One pinch or two of lemon zest
1 cup of chopped nuts (optional)
Mix dry ingredients into the second bowl of wet ingredients and stir until combined, fold in the nuts. The recipe makes two 8x4 loaves, grease the loaf pans and pour in the batter.Bake in 350F oven for 50-60 minutes, until a knife inserted near the center, comes out clean. Let the loaves cool in the pans for 10 minutes and then remove loaves to a cooling rack. Enjoy! Stephanie Gipperich


CHOCOLATE ZUCCHINI BREAD
Mix these ingredients together by hand :
2 Cups Sugar
2 eggs
¼ tsp baking powder
1 Cup vegetable Oil
1 tsp salt
1 tsp baking soda
1 tsp vanilla
¼ c cocoa
add and mix well by hand (to avoid a mushy texture):
3 ½ c firmly packed shredded zucchini
2 ¾ c flour1/2 c dried sweet cherries
1 c pecans 1 c chocolate chips
1 c shredded coconut
Pour into 3 small (8 x 3 7/8 x 2 3/8) floured and greased loaf pans.
Bake at 325 degrees for 1 hour.
T.E.H Staff

Becky - Zucchini Fritters
http://birdworms.com/2010/07/21/zucchini-fritters/

Maryanne – Zucchini and Orzo Salad with Basil
http://torchsongstudio.blogspot.com/2010/07/zucchini-orzo-salad-wbasil.html

Patricia – Stuffed Zucchini
http://www.patriciarose-apotpourriof.blogspot.com

Karen – Zucchini Pizza
www.gardenchick.com/garden-blog/2010/07/zucchini-blog-party.html http://www.gardenchick.com/garden-blog/2010/07/zucchini-blog-party.html

Cindy – Calabacitas
http://sagescript.blogspot.com/2010/07/calibacitas-blog-party.html

Beth – Zucchini Brownies
http://soapandgarden.blogspot.com/2010/07/yummy-zucchini-brownies.html

The lowly plantain

Plantain (Plantago major), seen below, is common everywhere. The only requirement seems to be sunlight, and it will grow in any soil type. The name comes from the Latin plantago, meaning "sole of the foot" because the leaves are shaped somewhat like footprints. Another nickname is "white man's footprint" since it followed European settlers across America. There are nearly 200 species of Plantago to be found in the world. All are edible, and there are no poisonous species.

As a wildcrafting enthusiast, this plant was one of the first to get that fire started for me. Once you "know" it, the plant appears everywhere you look. In that respect, it is like chickweed, and they are both so versatile and useful.

The first time we really used plantain, a toddler in a stroller had been stung in the palm of her hand, having made a fist around a bee landing there. We picked plantain and crushed it up while her mother removed the stinger. The mash was placed in her hand, and the screaming and tears stopped immediately. Later, it was equally effective the time my husband mowed over a nest of ground bees wearing only baggy shorts. Medicinally, the leaves or a decoction of the leaves can be used for all sorts of things - burns, eczema, boils, inflammation of the eyes, insect stings and bites, muscle sprains and strains, leg pains and aching feet, poison ivy or nettle rash, and hemorrhoids.

The young leaves can be added to salads, made into soup, added to stirfry, or generally used like spinach. The older leaves can become bitter.

The seeds are also valuable as a laxative. They are high in B vitamins, and can be taken in capsule form or made into a seed gel that can be kept refrigerated up to 2 weeks.

To make the plantain seed gel, gather a large quantity from the yard. You'll find them easily... they're the little stalks waving about 4-6 inches above the grass, just before you decide its time to mow :-). Put them in water to cover, and boil hard for 25 minutes. Run through the food processor until fine. Some berries or mint may be added for flavor. Use 1 Tbsp. of the gel to 1 cup warm water. This is a very healing drink for intestinal problems, as the gel is considered to soothe issues like irritable bowel, colitis, Crohn's, and aid in healing the damaged tissues.

leaf prints

Weedy shirts by Tina Sams

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

You'll need:
Pressed weeds and flowers - These need to be flattened and mostly dry, but not brittle. You can use brittle stuff, but need to be much more careful. Gather what you'll want to use and stick it into old phone books for about a week. Queen Anne's Lace is STUPENDOUS!!!

Crafting Paints - the kind used for stenciling.
Paper towels
Small craft paint brushes or strips of sponge
Brayer (I use a 2" or 3" roll of packing tape)

Begin by painting the dried weed on the side that will touch the fabric. Not too much, or it will ooze. Place the weed face down, cover with paper towel (or newspaper) and roll the brayer over it to be sure that all areas have been covered. Remove carefully and admire your work. The same weed can be used several times if this is done carefully.

My all time favorite shirt, I made for my little Molly. It said "Growing Like a Weed" and had all sorts of herbs and plants in many different colors on a little white T. Beside each one, I'd carefully written the name of the plant using black paint with a very small brush, although one could most likely use a permanent market. It was awesome. Teenaged girls liked one we did that said "Wild Child", and was covered with all sorts of weeds.

Some favorite plants to use? Sage is lovely, along with bleeding hearts, tarragon (looks like seaweed!), lavender spikes, thyme, dill -although it requires tweezers - monarda, ginkgo leaves, maple seeds, oh it goes on, and on..... Certainly the best ones have veins, texture, and/or deeper sorts of structure. Wispier plants like southernwood are very pretty, while violet leaves would wind up being a large shape with very little detail � no texture.

To make the piece colorfast, it must be ironed using a pressing cloth and then placed in a hot clothes dryer for 1 hour. Most of the paints have specific instructions on the labels.

This procedure is great fun and can be used on scarves, dresses, jackets, FURNITURE!!!, walls, or anyplace your imagination takes you " and judging by our mail".that could be pretty much anywhere.

Well, now that I've written about it, there are all sorts of projects floating in my head. Guess I�ll wander out and see what kinds of weeds and plants I can get started on pressing. There seems to be an abundance of white yarrow and chicory, and the thyme is blooming in the garden. They will be great, along with poke blossom spikes, lavender (of course!!!), and bergamot. Melilot, catnip, mugwort, burdock, toadflax, chamomile, St. John's wort are all within a few feet of the backdoor.

silly picture day

We were looking through some old pictures today and found a couple from our old Renaissance Faire days, back in the beginning of the "Twisted Sisters" days. I'm in blue below, and sister Maryanne is in green. Our friends Laura and Robbie had come from NYC for the day to play.

Then we found the following moldie/oldie. The way we got the "title" Twisted Sisters was from when the Faire held a series of nights for the Halloween season. We became Clem and Phlegm Bickle, and we had a ton of fun with makeup and tooth black. The following year there was a character named Apothecaria Appalachia, but she just didn't "get" it. When she visited our shop, we suggested that perhaps we were kin, but she was clueless.

Now I know these pictures have nothing to do with herbs, and it is a huge indulgence for me to post them, but Dang!!! I just love 'em. Besides, although I took a few plant pictures today, they just didn't do it for me.

Flower Tincture

It's too hot to go outside right now, but it is certainly time to start thinking about the herbs that are going to be handy as tinctures this coming fall and winter. From the Jan/Feb '03 issue of The Essential Herbal, Roxann Phillips explains her flower tincture......

In my garden, I grow an assortment of plants from which I harvest parts all season long for their medicinal virtues. (When I say that I pick the flowers, what I really mean is the flower along with stem and leaves attached.) When the Echinacea purpurea is blooming, I pick flowers and put them a jar filled with 70% ethanol (usually diluted Everclear). When the yarrow blooms, some of those are added. Of course, the Beebalm flowers are desired, and they add a pretty color, as well as antiviral properties. Anise hyssop flowers go in when they arrive and lemon balm leaves are gathered as I pass them on the way to the elderberry tree. This plant would normally grow as a shrub, but I've pruned it to grow as a tree and it has a beautiful canopy that shades the horse's water trough now. When the berries are plump and juicy, I gather a handful and add them to the jar. Then I put the jar on the shelf to steep for a few months, and by the time winter and the accompanying sniffles arrive, I'm ready! We use it at the first sign of an illness, no matter what type, and the symptoms are gone in short order. If we didn't respond soon enough and a full-blown illness erupts, I'll add some Usnea tincture to the flower tincture to ramp up the power.

Roxann Phillips, www.AncientEarthWisdom.com, offers herbwalks, expeditions and workshops from her property located in the Arkansas Boston Mountains.

Hiatus!!!

Yesterday was the official start of my summer hiatus. It may last longer (hope, hope, hope), but that's the current certainty.
It was time to work seriously on the magazine. The piles of paperwork and bits and pieces of notes and memos were just screaming my name... so here goes!
Over the weekend, I finished typing in a cookbook that a friend put together, and yesterday I started wading through my desk. During the day, I got a request for a gift certificate, and was able to quickly add that option to the web site. It was so nice to be able to answer questions and requests on the spot - rather than arriving home to an avalanche and working til 8 or so, getting everything finished up to begin another day.
I don't know where this will lead, or whether it will last, but my daughter is happy to have me with her during the day, and it feels right.

just a walk in the meadow....

Coming home from the post office this evening, I decided to park the car and walk a little ways into the meadow. Staying out on the edge of the wilderness because this area is tick heaven, these plants were right within range. The milkweed blossoms were looking a little bedraggled, so I didn't post that shot, but if you can get close and take a breath of that blossom, the smell is divine.

This is a tiny branch of a sumac tree. The rest of the tree is gloriously festooned with waves of seed pods. The pods are varying shades of yellowish green, with a blush of pink in the center. From a distance, the tree looks like there are fireworks going off on her branches.

Below is the stinging nettle in full bloom. The patch of nettles is full and dense. The innocent looking strands of flowers beneath the leaves are tempting to touch... like strands of delicate beads, but not since my childhood!

Queen Anne's lace stands regally amidst the dry grasses where Evening Primrose will stand in another month or so. I still can't resist pressing this beauty each year.

Fuller's Teasel! This was everywhere. The tiny pink flowers embracing the spiny spike are such a soft dusty color. They look so beautiful with the grayish green of the rest of the plant. Such an unusual plant, and gorgeous in bloom - and dried. Apparently the flowers are very attractive to bees, too.

There was lots of toad wort, thistles, and tiny daisy like wildflowers, along with the small aster like weeds and grasses.

I love this time of year. Everywhere you look there is something beautiful to see. Just don't drive behind me :-).

a little rain, and the world is new

We finally got some rain here last week, after weeks without. The chives below are just begging to become part of a delicately flavored vinegar, or a delicious omelet. Pass the baked potatoes!!!

Just that quickly, everything got lush and gorgeous. I'd been pretty focused on work lately, and so it was a huge surprise to see the wonders that had popped up and bloomed while I wasn't looking. Around here, the mimosa trees are just incredible. They seem to be a deeper shade of pink than usual, but perhaps that's just my memory. It seems that each year I am again surprised by the beauty around me. There are wild hollyhocks springing up along roadsides in many shades of pink and scarlet. Even the sweet yellow clover and the goat's rue is brighter than usual. The woods where we merrily hiked in early spring are now so grown that it would be difficult to get to the stream.

I've been staking out some stands of plants and hope to get pictures of them tomorrow. Stay tuned!

Herbal Picnic Recipes

Since the holiday weekend is approaching, its got me thinking about picnic foods and recipes. We had some terrific herbal picnic recipes in the May/June issue. Lynn Smythe sent a great article on the subject, and these are just a few of the recipes in that article:

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
Website: http://users.adelphia.net/~lynnsmythe

Lavender time!!!

Lavender is one of my favorite herbs. It has such a great fragrance, and the colors of the various species are all so pretty. There is never less than a pound of dried lavender in the house, and there are 7 or 8 plants of it in the garden. Grosso is probably my favorite to grow because the spikes are huge, dark purple, and the stems are over a foot high.
A couple culinary recipes:

Lavender Syrup
Make lavender tea using the darkest purple buds you can lay your hands on. Add the water to sugar in the following proportions- 2 parts sugar to 1 part water. Bring to a boil and allow to boil for 3 minutes. Cool, and pour into sterilized bottles. Cap. Refrigerate after opening.

Lavender Shortbread
1 1/2 c butter
2 1/3 c flour
2/3 c sugar
1/2 c cornstarch
2 T chopped lavender flowers
1 T chopped fresh mint
1/2 t salt

Preheat oven to 325 F. Cover 2 baking sheets with parchment. 
In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint. Mix until light and fluffy (about 3 minutes). 
Add flour, cornstarch and salt, and beat until combined. 
Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. 
On a floured board, roll or pat out each square to a thickness of 3/8". 
Cut the dough into 1-1/2" squares or rounds. Space cookies about 1" apart on baking sheet. Prick each several times with a fork. Bake 20-25 minutes until light golden. Do not brown. Cool slightly, then transfer to rack. Sprinkle with powdered sugar. Store in cookie tins or sealed container.
Makes about 5 dozen.

learning a new program....

Spent the weekend learning Publisher for the magazine. That was really pretty much fun, and although this next issue is even more crammed with articles than usual, it came out to four fewer pages due to column width, etc.
Oh, the possibilities! Between the new camera and now learning a different program, it feels like so many more options are available. It just keeps getting easier to put together great stuff.
I'm on pins and needles waiting to see a proof - hoping that it looks as good at the printer's as it did here.
Also ran into an old friend who is a whiz at Excel. His assistance made the subscriber list (mailing list) work for ME - instead of the other way around - lol.
Daughter Molly is spending the week at a camp where a naturalist will be teaching her about native plants and their uses. She goes every year, and comes back with such gorgeous projects. One year they made gourd bowls, another year baskets... and one that we do from time to time, they made face masks using the plaster strips that doctors make casts from (or used to). It is available in the fine arts section at craft stores. We paint them, and they give us enormous insight as to our feelings about life at that moment in time. Fun too. If you try this one, be sure to use plastic wrap with a nose hole cut out so that it releases easily from the skin.

Berries and Blossoms

This morning I was out and about and took these pictures of mulberries and elderblossoms. These are two fruits that are often overlooked, perhaps because of their abundance. The single bough of the mulberry tree that I photographed was just a small portion of the tree, laden with the berries in various stages of ripeness. Each tree has a different flavor, some sweeter than others. The berries can be baked into pies and cobblers. My daughter has always loved spending hours sitting by the trees eating and staining her hands and face. We have one tree that has berries that are ripe when they are only blushed with pink. They seem to be the sweetest.

Below is part of the elder grove that we transplanted as tiny plants to an area beside the deck. Over the years it has spread and grown, and we need only to step outside the door to pluck the berries to add to muffins or pancakes. The elderflowers can be used in many ways as well.

Gathered and dried, they make a delicious tisane with a very light floral flavor. In bath teas, they are soothing to the skin. The entire floret can be dipped into a light batter and fried to make elderblossom fritters. Cut off protruding stems, and serve with a simple syrup made with blossom tea. Or make some elderberry syrup when the berries are ripe, and save for next year's fritters.

Wild Edibles

There are lots of wild things out there to eat at this time of the year, and though its not for everyone, most people that I know really enjoy trying a few things fresh from the yard, meadow, or woods.

To ease into a wild salad, try adding some (or all) of the following to some mesclun mix.

Daylily buds --- violet flowers and leaves ---rose petals
Sheep sorrel --- young dandelion leaves ----garlic mustard greens
Chickweed --- lamb’s quarters --- wild mustard
OR try a stirfry using daylily buds, garlic mustard greens, store bought mushrooms, and sesame seeds. Chicken or shrimp can be added, and using sesame oil is incredibly tasty.

To eat the nettles, Choose young plants that have not yet "bloomed". It must be cooked enough to wilt and turn bright green. Purists may have some trouble with this method, but it is easy and cuts down on the number of times the prickly nettle needs to be handled. Wearing gloves, fill a plastic bag (flat bottom is best) with the tender tops of the nettle plant. At home, open the bag and sprinkle just a bit of water into the bag. Place in the microwave, and cook for about a minute. It is ready to eat…. Delicious, nutritious, and of course – free!

Street Fair

My sister had made arrangements to vend at a street fair this past weekend and I went along for the ride. I've become a little jaded about craft festivals - especially outdoor, non-herbal events - and apparently with good reason ;-).

Sales were slow, as people were in a hurry to get to the carnival at the other end of the street, but the people watching opportunities were spectacular. The weather was beautiful, and we got to hang out and talk (a lot). It was very reminiscent of a 13-day stint we pulled in a mall years ago, where we made up stories about some of the people as they went by.

Now its on to finishing the upcoming issue, and then the Ft. Wayne Soap and Candle Bee or bust (maybe both).

Some Breads and Spreads

We're pretty busy around here getting ready for a new issue and a couple shows. This post is an excerpt from the Jan/Feb '05 issue of The Essential Herbal, sent by Sarah Liberta. Sarah has a wonderful like of mixes at her web site. The link is shown at the end of the article. This should keep you busy until I get back :-).

Hearts and Flowers Breads and Spreads

These lovely open-faced sandwiches are the perfect complement to afternoon tea. If you don’t have the vertical pans, bake in loaf pans, slice thinly and cut desired shapes with cookie cutters.

Fig Bread

Ingredients
2 cups bread flour
2 Tblsp sugar
1 Tblsp powdered milk
1/2 tsp salt
1 Tblsp butter or margarine
1 egg + water to equal 5 ounces
1/3 cup fig preserves with syrup
1/3 cup pecans, coarsely chopped
Dash of grated lemon peel
1 tsp yeast.

Method
Place all ingredients in your automatic bread machine according to manufacturer’s instructions. Set machine for dough cycle. When cycle is complete, remove dough, punch down, divide in two and place in vertical heart- and flower-shaped bread pans.
Preheat oven to 350º. Bake in oven for approximately 1 hour. Remove from pan and cool on wire rack. Slice thinly; serve with matching flavored butter or cheese spread.

Fig and Pecan Butter

Ingredients
1 stick unsalted butter or margarine
2 Tblsp fig preserves (or fruit of choice)
2 Tblsp pecans

Method
Pulse in food processor for a few seconds till blended. Transfer to serving bowl, cover and refrigerate several hours or overnight, allowing flavors to develop. Serve with bread or spread on bread slices for open-faced sandwiches. Garnish with edible flowers.

Fig and Pecan Cheese Spread

Ingredients
8 ounces cream cheese or Neufchatel
1/3 cup fig preserves (or fruit of choice)
1 Tblsp pecans
1-2 Tblsp milk or half and half

Method
Whirl in food processor a few seconds till blended, using only enough milk to reach desired spreading consistency. Transfer to a serving bowl, cover and refrigerate several hours or overnight, allowing flavors to develop. Serve with bread or spread on bread slices for open-faced sandwiches. Garnish with edible flowers.

Lagniappe
Strawberry Pecan Bread: In place of figs, substitute 1/3 cup fresh or frozen strawberries in sugar.

Raisin Pecan Bread: In place of figs, substitute 1/3 cup plump raisins which have been soaked in water or apple juice for 30 minutes and drained. You may also replace water in recipe with apple juice or cider. Add 1/2 teaspoon ground cinnamon.
From Sarah Liberta of HerbsbySarah.com