Herbs to Direct Sow in Your Garden

Some of us in colder climates are still getting low temperatures in the evening, but for the most part, we are in the clear for sowing seeds at this point.  Today I wanted to talk about herbs that are easy to sow and care for in the garden.


Nasturtium:  It's at the top of my list because it's ornamental, useful, easy to grow and has a lovely variety to choose from.  The seeds are quite large, so they are perfect for children to plant.  They need a sunny location but can take just about any soil.  Nasturtium is known as being drought tolerant but I've found over the years it does much better if watered on a regular basis.  The seeds germinate in about 12 days from sowing, and is very dependable. I've planted a lot of the varieties out there but these are my favorites:


Alaska:  The foliage is almost as pretty as the blooms. It's green and a creamy white mixed in splotches with the  flowers usually shades of orange and yellow.  


Cherry:  This variety grows a bit smaller than the others with a pretty muted red bloom that has a light, lovely fragrance. The bloom is the same size as the others, but the plant itself sprawls less than the other varieties.


Moonlight:  A creamy yellow nasturtium that grows big and full with a lot of blooms.  The soft yellow is lovely in window boxes, raised beds, containers or planted around the garden in the corners.


Empress of India: A deep red nasturtium with a medium sprawl that works great as a border plant in a flower bed or a vegetable garden.


Calendula:  In the past it was known as "pot marigold" and didn't really find the popularity it's cousin, French marigold, did as an annual flower.  It was known more as an edible flower and herb because the petals of the blooms can be used in salads, soups and other dishes much like saffron.  It germinates in about a week, and grows fairly quickly.  If the flowers are kept deadheaded it will continue to bloom until a heavy frost in the fall.  I prefer calendula over marigolds, and already have some coming up from seeds dropped last season.  


Touch of Red:  A mix of yellows, oranges and a blending of cream and red with dark centers.

Bon Bon Calendula: A dwarf mixture of oranges and yellows in different shades.

Flashback:  This is a neat variety that offers softer and brighter colors with some double blooms.  It's an especially nice mix.

Basil:  It can be a bit tricky to grow inside and transplant but if you wait until the temperatures are above 50 degrees F. at night, it's fairly easy to sow.  The only thing to remember about Basil is if you want to keep it going until fall, it's important to pinch off the buds if it starts to form flowers.  The leaves are the culinary treasure, and flowering will stop production.   The seeds are very tiny, so sow carefully, cover lightly with soil and water gently. The following are good varieties to grow.

Sweet basil:  The standard basil which is still the best overall variety and always easy to find.

Lemon basil: A lovely lemon scented basil.

Cinnamon basil:  I different scent and flavor to try.

Globe Basil: this one has a very compact shape more like a small bush. Works well for containers or small spaces.

Large Leaf Basil:  If pesto is your goal, then this is a perfect variety because the leaves grow large and are easy to handle.

On OFL we have an article with more basil tips and recipes:

http://oldfashionedliving.com/basil.html

Happy Mother's Day from OFL!

From all of us at Old Fashioned Living, we hope you have a wonderful Mother's Day with your loved ones. 

I remember my mother's prayers and they have always followed me. They have clung to me all my life. ~Abraham Lincoln


In search of my mother's garden, I found my own.
~Alice Walker


My mother had a slender, small body, but a large heart – a heart so large that everybody’s joys found welcome in it, and hospitable accommodation. ~Mark Twain

A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving


~Brenda

Mother's Day: Easy Breakfast Recipes

Every year my husband helps the kids make me breakfast on Mother's Day.  They've done this since they were very small and could only help by setting the table or sitting quietly and creating a handmade card. They are 18, 17 and 12 now but he still supervises the breakfast.


Kids want to do something for their mom, whether it's making a card, or helping with a meal.  They don't want to be left out when other members of the family are helping out, so it's important to assign everyone a task.  The smallest child can sit with paper and crayons to create a drawing for mom.  I've saved all of mine:)  Setting the table, at least partially, if they are too small, is a good job.  Napkins and silverware are unbreakable and good for the little ones to place at each spot.  I've included notes under each recipe with tips to make things go smoother.


Remember, it's the thought behind the meal they prepare for Mother's Day. Perfection is rarely achieved, but somehow knowing they want to do it for you is all that matters.


Scrambled Eggs with Bacon
Ingredients:
6 large eggs
8 ounces shredded Cheddar Cheese
1 lb. bacon 
1/4 c. whole milk
1/4 tsp. ground black pepper
1 green onion, chopped
Fry bacon until crisp. Drain on paper towel. When the bacon has cooled, crumble it into small pieces and set aside.  Discard the bacon grease, and wipe out with a paper towel, leaving just enough to coat the pan. In a medium bowl, mix the eggs with other ingredients using a large fork or whisk. Heat the pan on medium, then add the egg mixture.  Stir with a spatula or wooden spoon as the eggs heat, scrambling them as they firm up.  When they are almost firm, add in the bacon and cheese, stirring gently.  Cover for 1-2 minutes to allow the cheese to melt.  Serve.


Notes: The bacon can be cooked ahead of time, even the night before, if that will help things go quicker.  Ham can be used instead of bacon as well.  This is an easy dish, but because it requires the stove, the little ones should only help with stirring or measuring. 


Stuffed French Toast
Ingredients:
8 slices of bread, bought or homemade
1/2 cup soft cream cheese
4 eggs
4 tbsp. milk
4 tsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Strawberries, blueberries or peaches
Maple or butter flavored syrup


Slice the strawberries or peaches fairly thin and set aside. Blueberries can be used whole. Spread cream cheese on one side of each slice of bread. Place fruit on 4 of the slices of bread on top of the cream cheese. Place another piece of bread on top of the fruit, cream cheese side down.  In a medium bowl whisk together the milk, eggs, sugar and cinnamon. Dip each "sandwich" in the egg quickly, repeating with the other side. Place on a heated skillet or griddle that has been sprayed with cooking spray.  Cook each side until lightly browned. Remove to plates and serve with syrup. 


Notes: This is going to be messy, so know that upfront. This works best with a bread that's not too soft.  Texas toast is always nice.  Slicing the fruit should be done ahead by an adult or a teenager, but the younger kids can spread the cream cheese, and measure ingredients with help.


Crustless Ham Quiche
 Ingredients:
1 pkg uncooked shredded hash brown potatoes
8 ounces shredded sharp Cheddar cheese
1/2 cup green onion, chopped
1 1/2 cups diced cooked ham
1 tsp. ground black pepper
1 tsp. salt
12 eggs 


Preheat oven to 375°F.   Cook the hash browns in a skillet with a tablespoon or so of melted margarine or butter. Cook until browned. Cool.  In a large mixing bowl, combine the hash browns, cheese, onion, ham, pepper and salt. Mix well. Add eggs, one at a time, mixing after each addition. Mix thoroughly. Grease two pie or cake pans. Divide mixture into both pans and bake for 50-60 minutes. Test by inserting a knife in the middle of the quiche. If it comes out clean then the eggs have set and it's done.  Remove  and serve by cutting into wedges.
Notes: The potatoes can be cooked ahead of time.  Kids can help assemble the ingredients. Older kids and adults should do the chopping.  


We also have a recipe for a "kiss" for Mom:
http://oldfashionedliving.com/kiss.html

May Garden Tips and Chores

Tomorrow is the first day of May, which is one of my favorite months. In May my lilacs and peonies bloom, as well as the chives, irises plus more wildflowers. Below is one of my miniature iris, which just started blooming.

It was the month of May, the month when the foliage of herbs and trees is most freshly green, when buds ripened and blossoms appear in their fragrance and loveliness. And the month when lovers, subject to the same force which reawakens the plants, feel their hearts open again, recall past trysts and past vows, and moments of tenderness, and yearn for a renewal of the magical awareness which is love." - Sir Thomas Malory 
        
Today I have some general garden tips for this time of year. 


-It's important to care properly for spring bulbs such as tulips and daffodils because what you do now helps the bulbs grow and multiply for next spring.  After your spring bulbs have bloomed, snip off the spent flower.  Leave the foliage alone until it yellows and turns brown. The plant won't put energy into forming seeds, instead it will go into the bulbs. This is a good thing, and worth putting up with the wilted foliage for a bit.  If you want to divide your bulbs or move them to a new spot, wait until the foliage is yellow, then dig them up carefully and move them to the new location.  Leave the foliage on the bulb even if you move it.  Again, don't trim it off until it's brown.


-It's also time to mulch around young or new trees and shrubs. We do this each year and it's made a big difference in their growth.  Don't pile the mulch up tight to the trunk, leave an inch or so of space. We put down compost first then a thick layer of mulched straw. Grass clippings can also be used as long as they are dried first. Never use the clippings while they are fresh, or if the lawn has been treated with chemicals. 


-Prune any hedges or shrubs that need to be shaped. If the shrub is spring blooming, then wait until it's finished before pruning, unless there is dead, damaged wood-that can be carefully cut out right away.


-In Michigan our chrysanthemums are just coming back, but in warmer climates, start watching for buds which should be pinched out until July. I was busy one year and forgot to do this. It made a huge difference in the blooms, which were very sparse by time the fall rolled around. 


-Now is also the time to put plant supports in place for peonies, delphiniums or other perennials that tend to become heavy and bend over when in bloom. It does make a big difference, especially with peonies.


-Even in the North it's time to direct sow calendula, bachelor button, nasturtium, marigold,  morning glory and cosmos.  


-Zone 6 and above should be able to sow cucumbers, beans, squash, corn and okra.


-Zone 3-5 should wait til June 1st for the above if they don't have protection, but we can sow peas, spinach and greens of all types.  

Lastly, be sure to enjoy the spring by taking walks, watching for the wildflowers, butterflies and new blooms.  I took this picture over the weekend when I noticed this type of butterfly on our cherry blossoms.
~Brenda

A Sunday Dinner Menu:

Today I'm sharing a nice, simple Sunday dinner menu with roast chicken, rice and vegetables. Serve with rolls, and a simple dessert. I love roast chicken, and always make homemade chicken noodle soup with the leftovers. We certainly need homemade soup this week, since we seem to be picking up every virus going around. I've had sick kids needing extra nurturing on and off all month. I was finally able to go for a walk and take some pictures today since the sun was out, the wind had died down and it wasn't raining or sleeting. I hope all of you are having a nice spring and keeping healthy. 

  Sunday Roasted Chicken 
 Ingredients:
 2 (3 1/2 lb-4 pounds each) chickens 
1/2 stick butter, room temperature 
2 tsp. dried basil 
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt 
1/2 tsp. pepper 
1 tsp. garlic powder 
1 c. canned chicken broth 


 Preheat oven to 400 degrees. Remove any fat and the neck/organ packet from from the chicken cavities. Rinse and pat dry. Place in a large roaster pan. Loosen the skin over the breasts. In a small bowl, mix the 1/4 cup butter, dried herbs, salt, pepper and garlic powder. Rub 1/2 of butter mixture under the breast skins. Rub remaining mixture over the surface of the chickens. Season inside and out with salt and ground black pepper. Place the chickens breast side up in a large roasting pan. Roast the chickens 15-20 minutes at 400 degrees, then reduce the oven temperature to 350 degrees. Continue roasting until juices run clear when thickest part of thigh is pierced. Baste occasionally with the chicken broth.


Brown Rice and Mushrooms
Ingredients:
 2 tbsp. olive oil 
1 cup sweet onion, chopped small
1 1/2 cups sliced mushrooms, any type
1 can (14 1/2 oz.) chicken broth 
2 cups instant brown rice, uncooked 


Heat oil in a saucepan on medium heat. Add onions; cook until softened.  Add mushrooms and cook 3-4 more minutes until mushrooms are tender, stirring occasionally. Add the chicken broth while stirring. Bring to a boil, then stir in rice; cover. Reduce heat to low and  simmer 5 minutes. Remove from heat, then allow it to stand 5 minutes.  Fluff with a fork, and serve. Makes 8 servings. 


 Green Beans With Herbs 
Ingredients:
1 pound fresh green beans 
4 tbsp. butter or margarine
1/2 cup minced onion 
1 clove garlic, peeled and minced 
1/4 tsp. dried rosemary
1/4 tsp. dried basil 
3/4 tsp. salt 


Trim ends of beans, cut into 2 inch pieces. Cook in several inches of water in a covered pan for 15-20 minutes until tender. Drain beans and keep warm.  In a skillet, melt butter and saute onion and garlic for about 5 minutes. Stir in the rosemary, basil and salt. Cover and simmer for 5 more minutes. Just before serving, add the cooked greens beans to the onion and garlic mixture. Stir gently and serve.


On OFL we have another nice Sunday menu here:
http://oldfashionedliving.com/sundaydinner4.html

Recipes for Family Gatherings

My husband and I have another graduation open house to plan this year, since our middle child, Mike, is graduating from high school a year after his brother.  We are also in charge of the food for the 50th Anniversary party my husband and his brothers are giving their parents in June.  It's going to be a busy month, and no doubt you'll notice a lot of my posts will be about food for family gatherings. Since this time of year is busy for many families with graduations, weddings, family reunions and other events, I hope you won't mind:)


Today, I'm going through my recipes for salads.  Last year we had potato salad, tuna macaroni salad and Italian pasta salad.  The pasta salad was barely touched, but the other two did fairly well.  My mom made the potato salad and it's always a favorite.  Mike's open house will have almost the same people attending as last year, so I was hoping to mix things up a little bit and change some of the dishes.
I always ask myself certain questions when coming up with a dish for a gathering, especially when it's outside and during the summer. We usually use a wooden frame lined in plastic and filled with ice for the cold dishes to set in during the open house.


1. Will it hold up if it's made the night or morning before and when it's outside?

2. How much will it cost to make?

3. Are the ingredients something that most people will recognize and want to try?

4. Will it combine well with the other dishes being served?

Below are some of the recipes I'm considering in addition to coleslaw and potato salad. They are variations on classic recipes that I've always enjoyed.


Savory Bean Salad


Ingredients:
1 15/16 ounce can each: 
cut green beans 
yellow wax beans 
garbanzo beans 
red beans or kidney beans
Great Northern or Navy beans
Baby Lima beans


1 red onion, sliced thin, quartered 
1 green pepper, seeded and chopped


Dressing: 
3/4 cup sugar 
3/4 cup red wine vinegar 
1/2 cup olive or vegetable oil 
4 cloves garlic, peeled and minced 
1/8 tsp. cayenne pepper (optional)
salt and ground black pepper, to taste 


Drain the canned ingredients and discard liquid. Add the beans to a large bowl. Stir in the red onion and green pepper.  In a measuring cup combine sugar, vinegar, garlic, cayenne pepper and oil. Pour over vegetables and toss gently. Season to taste with salt and pepper if needed. Cover and refrigerate overnight.


Seven Layer Salad 


 Ingredients: 
1 head of lettuce, shredded 
1/2 c. chopped red onion 
2 c. light mayonnaise 
1 cup shredded sharp Cheddar cheese
1/2 cup chopped celery, very thin 
2 10-12 ounce packages frozen peas 
3 tbsp. sugar 
12 ounce package bacon 


 Cook the package of bacon, drain and crumble, set aside. Layer the lettuce, celery, onion, and peas in a large bowl (in that order with peas last). Spread the mayonnaise on top of the peas, sprinkle sugar over the top. Next, sprinkle with the cheese, then the crumbled bacon. Cover with foil and chill in the refrigerator overnight.  


Black-Eyed Pea Salad


Ingredients:
 2 cans black-eyed peas, drained 
1 medium red onion, chopped
1 Green Bell pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
2/3 cup Italian Dressing 
1/2 lb. feta cheese, crumbled 
Ground Black Pepper to taste 


Combine the ingredients in a large glass or plastic bowl, tossing gently. Cover and chill several hours. 


On OFL we have some great potluck recipes:
http://oldfashionedliving.com/potluck2.html

~Brenda

Easy Family Breakfast Recipes

I love breakfast dishes like the following recipes to serve on the weekend. I never know if we're going to have 2-3 extra teenagers staying the night, and they don't always wake up bright and early.  These dishes are great served later in the morning, or even closer to lunch.  Serve with biscuits, English muffins or toast plus orange juice and everyone is full and happy. Happy teenagers are a good thing:)


Breakfast Casserole


Ingredients:
1 (12 oz. package) frozen shredded Hash Browns
1/4 cup butter or margarine, melted
1 cup diced cooked ham
8 oz. sharp cheddar cheese, shredded
6 eggs
3/4 cup milk
1/4 tsp. seasoned salt
1 (6 oz.) can diced roasted green chilies (optional)


Butter or spray a casserole dish or glass pan. Spread the hash browns in the bottom of the dish. Brush with melted butter or margarine. Bake this at 400 degrees for 2o minutes. Remove from oven. On top of the potatoes, layer the ham, cheese and chillies. Combine the eggs, milk and salt. Whisk briskly until combined and beaten well. Pour on top of ham and cheese mixture. Bake at 350°F for 30 to 35 minutes.


Breakfast Pizza


Ingredients:
1 (8 oz.) tube crescent rolls
1 lb. breakfast sausage, any variety
4 oz. fresh mushrooms, sliced thin
1/2 cup very thinly sliced sweet onion
1/2 c. diced green pepper
5 large eggs, well beaten
8 ounces shredded Cheddar cheese


Grease a 12 inch pizza pan. Lay crescent rolls with points toward center in pan, press lightly to cover the entire pan. Set aside. Brown sausage, while breaking it up as it cooks. Drain any grease off the sausage.  Saute the mushrooms, onion and green pepper lightly. Top the crust with the sausage and vegetables. Pour eggs over top, as evenly as possible. Top with cheese. Bake at 400 degrees for 15-20 minutes until the cheese is melted and eggs are set. 


Notes:  You can use any type of cheese you wish; I sometimes use more than 8 ounces if I have it.  


Breakfast Quiche 


Ingredients:
 9 inch unbaked pie shell 
8-12 oz. sausage or bacon, cooked, drained and crumbled 
8 oz. shredded sharp Cheddar cheese
6 eggs, beaten
2 green onions, ends trimmed, chopped 
3/4 cup milk 
1/2 tsp. salt 
1/4 tsp. ground black pepper 


Preheat oven to 375 degrees. Line unbaked pie shell with 1/2 cup of cheese. Top the cheese with cooked sausage or bacon. Cover with remaining cheese. Combine eggs, green onion, milk, salt and pepper and beat well. Pour over ingredients in pie shell. Bake 20 to 30 minutes until knife inserted into center comes out clean. Serve hot.


Notes: The meat amount is fairly flexible. I also like to save a little out to sprinkle on the top of the quiche before serving.  This is also good with a little sauteed green pepper and onion mixed in. 


On OFL we have recipes for a lovely weekend brunch:
http://oldfashionedliving.com/brunch4.html