The Kitchen Garden: Tip Hodge Podge

Today I'm sharing tips on growing and caring for a kitchen garden. These are things that have helped me over the years. The pictures are from my garden in previous seasons.

Choosing Tomato Varieties
Whether you grow from seed or buy plants you'll need to know what tomato will do well for you. If your garden space is limited then look for a tomato that is listed as "determinate". This means the plant will stop growing, or at least slow way down, when the tomatoes have set. The tomatoes will ripen at the same time, and the growing season is short, but the plants won't sprawl or crowd the other plants.

If you buy a variety listed as "indeterminate" it's a good idea to stake the tomatoes. Use a sturdy stake made of wood, heavy plastic or a metal pipe. It should be anywhere from 4-8 foot long, pounded into the ground next to the plant, about 4-5 inches from the stem. I use a rubber mallet and pound the stakes into the ground at least a foot because the tomato plants becomes very heavy later in the season. As the plants grow they will have to be tied to the stake with cloth, string or plastic.


Pruning is one way to keep tomato plants under control. The plant will continue to branch out from the main stem, and those stems will branch out as well. It won't hurt the plant to trim off the side stems that form to keep the plant from sprawling too far.

Herbs in the Garden
Herbs are perfect for a kitchen garden IF kept under control. Only plant what you know you will use in your cooking if you are concerned with space. If the herbs aren't harvested they will spread. Chives, oregano, thyme and sage are perennial herbs that will survive tough winters. If you are in a warmer climate you'll be able to grow rosemary and tarragon as well. Harvest the herbs as needed, but try to harvest the entire plant by cutting back about halfway at least twice during the gardening season. The herbs can be allowed to bloom if you wish, but always cut the spent flowers off before they go to seed. Chives blooms are peppery and delicious in salads or vinegar.

I don't recommend growing lemon balm or any of the mints in a small area unless they can be grown in a pot that is buried to prevent spreading, or used as a container plant near the garden. They will spread by runners and seed easily and very quickly.

The Garden Soil
I use compost, and organic fertilizer in my raised bed. Each spring I work the soil around the perennial herbs where the vegetables and annuals will be planted. I add compost and a dry, organic fertilizer. After planting I mulch with a combination of compost, grass clipping and straw.

Watering The Garden
I've watered with sprinklers, hose nozzles, watering cans and soaker hoses in all shapes and sizes. I found out that for the raised bed with both herbs and vegetables the soaker hose works best. An inexpensive, standard hose that I paid less than ten dollars for at the home improvement store worked great. I placed it down closest to the vegetables since they need more water than the herbs. How much I watered depended on the rain and the heat. In the hottest part of the summer I ran it for a couple hours each day unless it rained. I always watered before noon.

On OFL we have an article on growing and using calendula:

http://oldfashionedliving.com/calendula.html

~Brenda

The Kitchen Garden: What to Grow?

Once you've decided on a location and size for your kitchen garden it's time to decide what you will grow. I've had raised beds, traditional plots and small herb gardens. My advice is to start small and enlarge the area or add more beds each season if you need more room.

I currently grow herbs and vegetables in a 4 foot by 8 foot raised bed with a height of about 12 inches. We used untreated pine, which will eventually rot and have to be replaced one day, but I didn't want to use anything that had been treated with chemicals. Below is what I've found works best in a raised bed the size we built. This may give you ideas for your own kitchen garden.

Thyme: in a corner

Oregano: in another corner

Chives: along the front spaced at least 18 inches apart

Sage: in the back left hand corner

Cucumbers & Green beans

Both of these are grown in front of a piece of sturdy metal fencing in the middle back of the bed (see picture below) to grow up instead of spreading out.

Tomatoes: 2 to 3 plants grown in the back opposite the cucumbers and beans. It's important to stake the tomatoes to keep them from sprawling and taking up too much room.

This leaves the center of the raised bed open, plus the space between the chives. I alternate the following herbs and vegetables:

Peppers

Dill

Basil

Nasturtium (with the chives)

Onions

Greens

Radishes

I add color to the garden with nasturtiums, which are pretty and edible. Calendula is another flower that doubles as an herb. Both can be used in salads, garnish or herbal vinegar.

When looking for vegetables, herbs or flowers for smaller kitchen gardens try to choose varieties that are described as "space saving", "dwarf" or "compact".

Starting with the basics will give you a chance to get a feel for how much work and time the garden will involve. Keep track of what grows well and what tastes the best. This will help you decide how much to expand next year.

On OFL we have an article on growing and cooking with chives:

http://oldfashionedliving.com/chives.html

~Brenda

Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews, especially on cold winter evenings. Today I have a few simple recipes to keep in mind when you need a quick bread for dinner.

Herb Rolls

Ingredients:
2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart slightly. Bring the butter with herbs to a very low boil while stirring. Pour over the bread. Bake at 350 degrees F. for 30 minutes.

Easy Herb "French" Bread

Ingredients:
3 cups Bisquick or Jiffy Baking Mix
3/4 cup water
1/2 tsp. dried oregano
1/2 tsp. basil
1 egg yolk
1 tbsp. water
Sesame seeds

Preheat oven to 400 degrees F. Mix baking mix, water and herbs until a soft dough forms; beat vigorously for 30 seconds. Form the dough into a ball on surface dusted with flour. Knead ten times, then roll into a 11 inch by 8 inch rectangle. Roll it up lengthwise, then pinch the ends to seal. Place the loaf on a baking sheet. Mix the yolk and water; brush on the loaf and sprinkle with the seeds. Bake until lightly browned for 20-25 minutes.

Herb Bubble Bread

Ingredients:
2/3 cups grated Parmesan cheese
1 tbsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. paprika
3 cups Bisquick Buttermilk Baking Mix
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F. Grease a tube or Bundt pan. Mix the cheese, herbs and garlic. Combine baking mix, sour cream and milk until soft dough forms; beat 30 seconds. Gently gather dough into a ball, then knead ten times. Divide and shape dough until 1 inch balls. Dips each ball into the melted butter, then roll in the cheese mixture to coat. Arrange the balls about 1/4 inch apart in layers in the tube pan. Sprinkle any remaining cheese mixture over the top of the dough. Bake until golden brown for 20 minutes. Cool 5 minutes, loosen edges from the sides of the pan and remove from pan.

Herb Flat Bread

Ingredients:
Crescent roll tube, 8 ounces
1/2 c. fresh basil leaves or 2 tsp. dried
2 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1 egg, beaten
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Mozzarella cheese

Preheat oven to 375 degrees F. Roll dough into 2 long rectangles. Place one rectangle on a baking sheet. Place the basil leaves on the dough, sprinkle the rosemary on top of the basil. Place second rectangle over the herbs. Flatten the double layer slightly with a rolling pin, or hands. Brush egg over the top of the dough. Sprinkle with the cheeses. Bake until golden brown, about 8 to 10 minutes.

Notes: Italian seasoning and garlic can be used in place of the rosemary and basil.

On OFL you'll find hearty stew recipes:
http://oldfashionedliving.com/stews.html

~Brenda

Edible Calendula for Color and Taste

I sow calendula seeds almost every summer because they are easy to grow, edible and last until a hard frost in the fall. This year I planted the seeds in July, and they'll be blooming in August through at least early October. I use the petals in herb vinegar, and salads, plus I cut some blooms to bring inside, but I leave most of them in my flower garden for their pretty colors. What I don't cut or harvest for using, I deadhead until late in the fall, then I allow the seeds to form. There are always plenty of seeds to dry and save for next year. I store them in envelopes and keep them in a basket with my other seeds.

I've found calendula grows best in full sun, with regular soil, and watering when it's extra dry. I don't fertilize, and they always do well. If you do add anything to the soil make sure it's organic, and don't use sprays if you plan on using the petals in recipes.

This is one of the salads I've made with calendula petals. It's delicious and especially pretty if you are having a tea or luncheon.


I used a mix of organic greens and lettuce plus:

tomato

cucumber

carrots

cilantro and basil leaves, stems removed

First, I tossed the basil and cilantro with the greens. You could use other herbs as well, but I like these two together. I topped the greens with the sliced cucumber and tomato and put the carrots off the the side. I picked two large calendula blooms and carefully pulled the petals off, leaving the center because it's bitter. After the salads were on the plates I sprinkled them with the petals. I used a raspberry vinaigrette, but Italian dressing is good too.

On OFL we have tips and recipes for nasturtiums, which are also easy to grow:

http://oldfashionedliving.com/nasturtiums.html

Bridal Teas and Favors for June

Success in marriage does not come merely through finding the right mate, but through being the right mate. ~Barnett R. Brickner

June is upon us and so are the Bridal showers, teas and weddings. I ran across these two tips that readers sent in to me that are perfect for this time of year. Before I share their lovely tips, I also have a few recipes that can be used for showers or bridal teas.

Rosemary Punch

Ingredients:

1 can frozen lemonade

1 cup boiling water

1 tablespoon fresh rosemary

1 cup pineapple juice

1 cup orange juice

In a glass or ceramic bowl pour the water over the rosemary. Allow to sit for ten minutes. Make the lemonade following the directions on the can. Strain the rosemary from the water and add to the lemonade with the other juices. Stir well and chill until ready to serve.

Lemon Thyme Cookies

Ingredients:

1 cup butter, room temperature

1/2 cup granulated sugar

2 2/3 c. all purpose flour

4 tablespoons minced lemon thyme

Beat the sugar and butter until creamy and light. Stir in the flour, mixing well. Add in the minced thyme. Roll the dough out on a floured surface 1/4 inch thick. Cut into small shapes with cookie cutters. Bake on an ungreased cookie sheet for 8-10 minutes at 400 degrees. I line my cookie sheets with parchment paper. Cookies should be just very lightly browned.

Herb Cheese Spread

Ingredients:

2 packages cream cheese, 8 ounces each, room temperature

1 tbsp. sour cream

2 tbsp. fresh, minced chives

1 tbsp. fresh minced dill

1 tbsp. lemon thyme, minced

1 tsp. freshly ground black pepper

Combine all of the ingredients with a wooden spoon or use a mixer. Serve this with small slices of bread, crackers, or vegetables.

BRIDAL TEA TRADITIONS
As the young men and women of our family become engaged, the aunts of our family have given a tea for the bride-to-be. We have placed all the food items on the dining room table appropriately arranged with flowers, the menu, and a printed remembrance of the day for the bride-to-be and her fiancee.

All the mothers, grandmothers, aunts, girl cousins, and various other women family members important to the bride or groom are invited. We are seated at tables covered with linens, set with china, and convenient to the buffet. The bride-to-be is seated centrally so that all in attendance have an opportunity to speak with her. Her chair is adorned with slipcover, ribbons, and a bouquet.

Pictures of the bride and groom at an earlier time are assembled throughout the rooms. Teapots and pitchers with other beverages are stationed throughout the rooms. All the traditional tea accoutrements are available.

After the tea, we all gather to draw a slip of paper from a basket with a prayer concern for the soon to be newlyweds that will be prayed throughout the week of their wedding. The aunts who have given the tea give a gift of cup and saucer to the bride in her chosen china pattern. This event lasts up to 4+ hours as we enjoy the relaxing atmosphere of women being together in celebration. We love this tradition. ~Virginia

LAVENDER SACHETS FOR FAVORS
I'm sure you all have stashed in your dresser drawers, lovely boxed handkerchiefs that you've received as gifts over the years. There they sit, just too pretty to use. Well it's time to use them, even recycled as gifts for friends and family!

Iron the handkerchief flat. Often there is at least one corner with flowers embroidered on it. Place the hanky face down with the embroidered corner at the top. Add one to two tablespoons of dried lavender buds in the middle of the square. Fold the hanky by bringing the bottom corner up over the buds to form a triangle. Fold again by bringing the left and right corners of the triangle up to the top point. You now have a small square with the lavender buds in the bottom corner. Carefully turn the sachet over and secure the buds by tying a satin ribbon in a bow to enclose them in the corner of the hanky.

This handkerchief sachet is a fragrant and elegant addition to the pocket of a jacket, tied to a bridal or baby shower gift or even hung from a hanger in a closet (moths don't like lavender!). A small squeeze of the sachet will release the lavender essential oil for years!

~Susan from http://www.LabyrinthHill.com

Reader's Garden Questions

Today I have several questions from readers, but first I wanted to share a picture of one of my peonies that are in bloom. I have four varieties, but this one is always the fullest and has such a delicate color.

My lemon balm and the lovage is already 4 feet tall and growing. It's not even summer yet! What should I do?

Harvest it, and either use it, give it away, dry the leaves or compost it. Both of those plants can easily be cut back by half and be perfectly fine afterwards. You might even have to do this 2 or 3 more times if they continue to grow that well. On OFL we have articles with tips and recipes for lovage and lemon balm.

In the 1980's My wife and young son and I built a wilderness cabin in Idaho. One of our new friends and neighbors was an elderly Indian in his eighties. This new neighbor brought us a large coffee can of what he called dried "wedge peas" that he said was a staple of his folks and the early pioneers. This pea was unique because it created an artificial butter when it was boiled. Hence it was sometimes called the "butter pea". The dried pea was ordinary pea size but formed a distinct triangle or wedge shape. Our Indian friend said that we should use the bulk of the coffee can of peas as seeds as they had become an obsolete edible. I have been unsuccessful in my research to find information on this unique and marvelous legume.

Do you have any knowledge of this or leads that I can follow to find out more about this pioneer food? ~David R.

I did some looking and found a pea variety with the proper name Lathyrus sativus. You can see some information here:
http://www.pfaf.org/database/plants.php?Lathyrus+sativus

IF this is the pea, it does have some toxic qualities if not prepared properly, so be careful if you do grow it. There is a picture here:
http://plants.usda.gov/java/profile?symbol=LASA2

While sometimes plants fall out of favor for economic or other reasons, there are other instances where it's later found to not be as useful as once thought. IF this is the pea you are looking for, it may be the toxic element that made it fall to the wayside. Maybe this will help you with your research a little bit even if it's not the correct variety of pea.

Is there a reason not to just plant the tomato plants on the top as in a container and let them cascade over the sides of the bucket rather then planting them from the bottom of the bucket? ~Sandie

Not at all! The reason people are so into the upside down method is that it is space saving and some of them plant herbs or other plants in the top of the container. As long as you drill holes in the bottom of the bucket for drainage you can plant in the bucket right side up.

~Brenda

Nasturtiums in the Flower & Herb Garden

Nasturtiums are one of my favorite flowers to grow directly from seed. Technically, they are herbs. The blooms, foliage and seeds are all edible, plus it's charming in the garden. This year I'm growing Tall Single Mixed Colors, which has a mixture of yellows and oranges. This variety is known for it's ability to grow in poor soil where it "sprawls" and brightens up an otherwise dreary space. I'm also growing the Alaska variety below, which has a varigated foliage that has cream swirls. It sprawls, but not too much. I always plant it at the front of the flower bed.


Lastly, I'm growing a Cherry nasturtium that is actually a dwarf variety. I grew it when we lived in the city and it's a lovely pink with a light pretty fragrance. It's perfect for containers and window or deck boxes. This year I'm going to plant it in the raised vegetable bed with basil.

Nasturtiums can be direct sown into the soil about an inch deep at any time during the spring. I have experimented over the years with soaking, starting indoors etc. and still the ones that have always done the best for me are the ones I simply stuck in the ground, watered and left alone.

Nasturtium seeds can be pickled and used much like you would capers. In 'The Joy of Cooking' by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill Co., Inc., New York, 1975) they give a nice recipe for preparing the seeds.

After the blossoms fall, pick off the half-ripened Nasturtium seed pods. Continue as your crop develops to drop them into a boiled and strained mixture of:

1 quart white wine vinegar
2 teaspoons Pickling Salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns

Keep refrigerated and use as a variation for capers.

On OFL we have more recipes and tips for growing nasturtiums.

~Brenda

Questions from our Facebook Fans

As you know, we set up a facebook fan page for Old Fashioned Living. There have been several questions that have gone unanswered as of late, so I thought I would turn to you, our loyal blog readers for help! Here they are, you can post your answers in the comments, reply to the email you receive, or post the answers directly on our fan page.

From Beth Mitchell
Does anyone know how to increase egg production? I have about 53 layers and I am getting around 30-34 eggs a day.

From Barbara Cole
Looking for a good pickled beets recipe for canning. I know its early but I'm getting ready!

From Angela Desilets Murray
I am attempting my first real herb garden, any suggestions?? We have a farm but really don't know a whole lot about anything, we have six goats that we just love and seven old bettys (chickens) that are more like pets cause we only get two to three eggs a day... time to retire them. And a rabbit. I am also putting in the biggest garden that I have ever attempted to do. I am so excited.

From Kim Bowen
Grandma did it! I have a very old family, I am the last GD of the last DD. My grandma raised cotton and had a card and spinning wheel. What did your grandma do to inspire your love for old fashioned things?

Thanks everyone!

Garden & Herb Questions and Answers

All Nature seems at work. Slugs leave their lair, the bees are stirring, birds are on the wing, and Winter slumbering in the open air, wears on his smiling face a dream of spring." ~Samuel Taylor Coleridge

A reader emailed us wanting to know where to buy lemon grass seeds and asked how to grow it. I thought I recalled that it couldn't be grown from seed, or at least not easily. I was pleasantly surprised to find out I was wrong. I had only bought plants in the past because it's not hardy in Zone 5.

The seeds are available from most seed suppliers such as Park Seed, or Gurneys. The seed packets will have instructions, but I do have a couple of tips to make it easier. Lemon grass seed should be just barely covered with a seed starting soil, then covered with plastic wrap after moistening the soil. It needs to be kept at 70-75 degrees F. to germinate. You want to basically make a little greenhouse atmosphere by covering the container with plastic and making sure it stays moist. On OFL we have an article on growing lemongrass from pieces of the herb: http://oldfashionedliving.com/lemongrass.html

I have a question about my jade plant.It is healthy and growing tall. But my issue is that it is only growing tall. It is not growing any branches out. It gets good light most of the day, at least what is required, the 3-5 hrs of direct sunlight, it gets new leaves, only on the top. Any suggestions on getting it to grow branches?

I hate to tell you to prune a plant that is healthy and doing so well, but I understand wanting it to be full, and not simply tall. You can cut the branches up to half their length to prune, but it's recommended that pruning is done in the fall instead of the spring. What you could do in the meantime is pinch off any tiny leaves that start growing at the top of the plant to encourage growth on the sides. You can set even small leaves in soil and they will root so you can start new plants. If you do this and it still isn't filling out by fall, then you can prune it.

I had a lovage plant for several years and 2 years ago it froze and didn't
come back and I am unable to find a place that sells them. Can you help me
find one? ~Donna

Lovage is SO easy to grow from seed that I would recommend starting a few new plants by direct seeding where you want it to grow or you can start the seeds ahead of time in a sunny window, then transplant outside later. Either way, you want to wait until all frost has passed. You can find lovage seeds in most garden centers, or online. It's a fairly common herb to grow from seed so it's easy to locate.

On OFL we have an article with growing instructions and recipes for lovage:
http://oldfashionedliving.com/lovage.html

~Brenda

Herb & Garden Tips

The last couple of days I was out walking around with my daughter on our property because despite all of our snow we've had sunny days in the 40's. I actually saw a little bit of green under the snow, and started thinking about my herbs and flowers (actually I felt a little giddy!). Today I have a few tips and a question and answer from a reader.

Some herbs can be dug up in the early spring and divided as you would many perennial flowers. This includes chives, oregano, yarrow, mints and lemon balm. Wait until the danger of frost has past before dividing. Dig deeply and around, so you don't chop the roots if at all possible, and break the clumps apart gently. Plant the herbs immediately, watering well afterwards. I like to add a little compost to each new planting in the hole.

If you are growing mint in the ground, go out after a good rain and pull up the runners that have spread from the main plant. They can spread VERY quickly, so you want to pull them now, and keep watch over it. Even broken pieces can root and continue to grow, so be vigilant. Remember, never let your mint flower or go to seed. Even if you have too much to harvest be sure to cut off the flowers before they go to seed.

Herbs for shade: sweet woodruff, violets, evening primrose, and wintergreen can take fairly heavy shade. Lady's Mantle, angelica, sweet cicely & monkshood can take partial shade.

A COOKING TIP
When chopping herbs like lovage, celery, cilantro, or parsley save the stems and place them in a resealable plastic freezer bag. Next time you make stock with meat or poultry, throw the stems in the pot while it's cooking and strain out before using. This makes a great addition to stock.

READER'S QUESTION
Hardy Hibiscus: What do you think is the latest time I should prune, I forget every year. Zone 8, buds are just now peeping through. OK to still cut back? And how much....6-8" or more?

I'm guessing you are talking about what they call "tropical hibiscus" because here in Zone 5 ours grow up from the roots with new growth each year, so we don't need to prune. You can prune your hibiscus now through about August. Start with the longest branches and work your way around. The most important thing to know when pruning is you don't want any new growth during a frost. As long as you are past your frost date you should be fine.

We have more pruning advice on OFL:

http://oldfashionedliving.com/pruning.html

~Brenda

Yogurt Cheese With Herbs

There are two things to aim at in life: first, to get what you want; and after that, to enjoy it. Only the wisest of mankind achieve the second. ~Logan Pearsall Smith

Yogurt cheese is an easy and delicious herb treat to make in any season, but especially when you have fresh herbs to snip. I use plain yogurt, but regular or lowfat is fine. If you can buy Greek style yogurt that is even nicer. You'll want about a tablespoon of snipped herbs. You can use any combination of chives, basil, oregano, marjoram, thyme, lemon thyme, or garlic chives. All of these are usually available in the grocery store if you don't grow them yourselves. I use scissors and cut up all the herb leaves after removing from the stems. They can be minced as well. You can also use dry herbs, but cut the amount in half.

Place a half of 32 ounce container of yogurt in a strainer. I have a yogurt cheese strainer I picked up but you can use cheese cloth placed over a bowl, or another type of strainer. As long as the yogurt drains into a container, and you can place the entire thing in the refrigerator, you'll be all set. Add the herbs and about a tsp. of minced garlic to the yogurt. Gently mix them into the yogurt, then cover and place in the refrigerator. You can allow this to drain for a few hours or even overnight. At that point add a little salt and freshly ground pepper. Use it as a dip with vegetables and crackers, or a spread on bagels. You don't have to put the herbs in before straining, but it gives it time to blend as it's draining.


This recipe is a perfect one for experimenting with herbs. You can use oregano, basil, rosemary, parsley, dill, sage, garlic chives. For a different flavor try minced cilantro, chili peppers and garlic, then serve with tortilla chips.

~Brenda

Basil: An easy herb for the coming spring

My deck is still completely covered in snow. This year's winter brought snow to some parts of the country that rarely ever see it, so spring seems very far away at the moment. It's really not though, even if Mother Nature wants us to believe otherwise. Spring is only a month away (officially) so it's time to start thinking about your garden, spring cleaning, fresh(er) produce, and packing away that winter garb.

While Brenda is truly the gardener, I have been known to keep a few plants alive for an entire growing season. One of those lucky survivors were my basil plants. In fact, for someone who really doesn't have a green thumb (it leans a little more toward the black side), basil is a very forgiving and easy plant. Brenda has an excellent guide to basil on Old Fashioned Living. Be sure to check it out and get ready to grow some basil!

Something else you might like: Harvesting and Storing Herbs
http://oldfashionedliving.com/herbharvest.html

Herb Tips: Storing and Using Fresh Sage

Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow. ~Edward Sandford Martin

I received this question in our email at OFL and thought I would answer Linda, and also give you all some tips and a recipe using fresh sage. If you don't grow it, look in the produce section of your grocery store. Usually they sell smaller amounts of fresh herbs like sage and thyme.

I have already picked off the leaves of my sage. At this point, is there a way to dry the leaves? ~Linda

Yes, you can dry the leaves in the lowest setting on your oven. Watch it carefully, remove when dry and allow them to cool. When they are cool you can store them in a container or resealable plastic bag. Crumble them as you need them, rather than beforehand. You can also freeze sage leaves whole, then mince them right from the freezer when you need them. It's an easy herb to work with.

You can add fresh or frozen sage to potatoes sauteed with onions. Boil them lightly until just tender, cool slightly, then slice and saute in olive oil with the 5 or 6 leaves. Season with salt and pepper.

You can also add minced fresh, frozen or dried to corn muffins, cheese biscuits, scones or corn bread.

Butter Sauce With Sage

Use this sauce on lamb, poultry or vegetables.

5 tablespoons butter
2 tablespoons fresh sage, finely minced
1½ cups chicken stock
¼ cup white wine

Saute the butter until it JUST begins to brown. Add the chicken stock, wine and the sage except for 1 tsp. to set aside. Continue to cook this until it reduces to about a 1/2 cup. Drizzle over vegetables or meat, then sprinkle each serving with a tiny bit of the remaining sage.

You can also find more recipes on OFL for sage:
http://oldfashionedliving.com/sage.html

Readers Questions: Rose Water and More

How wonderful it is that nobody need wait a single moment before starting to improve the world. ~Anne Frank

It's sunny and warm here in Michigan. I need to get out and do some last minute landscape chores, but first I wanted to post these questions and answers I'd been working on. Thanks for sending them in!

Can you give me ideas for using Rose Water? A friend sent me a 4 oz. bottle, product of Lebanon, but I don't know what to do with it. Thank you, and love your e-letter- Sharon S.

Rose water can be used as a flavoring, much like vanilla. BUT, since I don't know if yours is safe for consumption I'm going to share the non-edible tidbits. If your friends knows, or if it states on the bottle that it's safe for ingesting you can use it in drinks and recipes.

Rose water is excellent for your skin too. It's a natural make-up remover, used with a cotton ball to gently wipe away make-up. It's also a natural refresher for your skin or a cleanser. To use it as a cleanser, place 1/2 cup in a bottle, then add 1 tsp. of glycerin, which can usually be found at a pharmacy or health food store. Use this mixture as a cleanser. You can also add a little witch hazel to the rose water and use it as a toner. Apply with a cotton ball, then rinse gently. Lastly, you can use it with your lotion. Place a little lotion in your hand, then add a tiny bit of rose water. Apply this to your skin as you normally would. Your friend gave you a lovely, old fashioned gift.

I have a bowl/vase made of semi-vertious porcelain. Made in the late 1800's. The number on the bottom is 34. Can you tell me anything about the porcelain from that time and the value. ~Donna

I've gotten many emails in the past asking about the value of a collectible or antique. Unfortunately, this is something that requires an expertise that I don't have. I love owning and admiring collectibles to be sure (especially tea sets!), but I don't have the foggiest notion of value. I did some looking and I think the About.com section on collectibles is a really good place for you start your research. They have articles and links that are very helpful. You can visit it here: http://collectibles.about.com/od/priceguidesonline/u/PriceGuidesAZ.htm

I have bought several different colored bath towels and they always seem to loose color immediately, why? It's splotchy where they loose color, the last set the kids grabbed before they were laundered and they lost color too, I don't know what I am doing wrong. Thanks! ~Maryann

This could be several things. First, be sure no one in the family is using something that would cause the dye to wash out, such as an acne cleanser or a strong facial wash. If they are, try using white hand towels when they are drying their face. Sometimes if you are using a powder detergent it can clump and cause blotches on towels. Make sure you dissolve the powder as the washer starts to fill, then add the towels. Lastly, if the towels you buy aren't made in the US, they might have a lesser quality of dyes used in the fabric. Other countries don't always have the quality standards that we do. In the future you could try buying towels made in the US.

If you try all of these things and they still blotch, the only thing left is to buy light colored towels. At least it wouldn't be as noticeable.

A few years ago we tackled towel care on Old Fashioned Living. It was amazing the tips that came in from readers! I ended up putting them on a page so everyone could view them. You can read the tips here: http://oldfashionedliving.com/towels.html

~Brenda

Fall Tips: Birds, Houseplants & Herbs

A house is never still in darkness to those who listen intently; there is a whispering in distant chambers, an unearthly hand presses the snib of the window, the latch rises. Ghosts were created when the first man awoke in the night. ~J.M. Barrie

Goldfinches are one of my favorite birds because they remind me of little bits of fast moving sunshine as they hunt for seeds. They will eat seeds from many garden plants and herbs such as catnip, lemon balm, coneflowers, rudbeckia and sunflowers. They also have a reputation for being "weed eaters" because they love thistle seeds and other weed seeds so much that they reduce their number by eating so many! If you have any of these plants in your landscape consider leaving the seed heads rather than cutting them down for the winter.

Many people are convinced their houseplant foliage should shine, so they buy commercial leaf-shine products, but these really aren't good for your plants. They clog the pores and cells of the plant. Instead, wipe the leaves off with a clean cotton t-shirt or other cotton rag, dampened with water. Hold the leaves gently in your hand to clean. Spray your plants regularly and provide good air circulation to keep them looking their best, and give them an occasional "shower" by placing them in your bathtub, giving them a gentle rinse with shower water.

Remember, if you haven't cut back herbs such as oregano, mint, chives, thyme and lavender do it now before winter sets in. If you don't have time to preserve and harvest the plant cuttings, add them to your compost pile.

READER'S TIP:
I have a tip for those who would like to grow Christmas cactus.....

These are "tropical" plants, even though they're called "cactus".....so make sure they get LOTS of sun in the summer. In fact, I move mine out of the house and put them on the back porch where they get lots of afternoon sun (not directly overhead since they're "inside")...but it's very hot in that porch, so toasty warm for them. Also whenever I'm home at the same time that there is a gentle rain shower, I move the plants out on the porch rail, so they get a good dousing.

I recently purchased an "Easter" cactus (I don't know if that's for real or not, but it did bloom in spring), with white blooms. It's a baby, though, and only had three gorgeous white blooms this past spring. I'm hoping for better in a couple of years. As you said, it takes a bit of time to get them well established and "root bound."

~God's blessings from an avid-reader and friend in Wisconsin, Deb H.

On OFL we have tips on fresh and ground ginger in your cooking:
http://oldfashionedliving.com/ginger.html

~Brenda

Essential Oils and Herb Recipes

My long two-pointed ladder's sticking through a tree toward heaven still, and there's a barrel that I didn't fill beside it, and there may be two or three apples I didn't pick upon some bough. But I am done with apple -picking now. Essence of winter sleep is on the night, the scent of apples: I am drowsing off. ~Robert Frost

I love fall with all it's color and fragrances. I thought today I would share a recipe and a tip on using essential oils plus a few more herb recipes you can try this fall.

I love making simple room sprays, which are light and can be used anywhere in the house. I like spraying them over the bed and around the room before I go to sleep.

This is a simple recipe:

4 ounces distilled water
4-6 drops Chamomile Essential Oil
4-6 drops Bergamot Essential Oil
4-6 drops Tangerine or Sweet Orange Essential Oil
4-6 drops Lavender Essential Oil

Mix this in a small spray bottle and spray when you need a relaxing moment. Shake before each use. Notes: I tend to go a little heavier on the lavender. It's a flexible recipe!

Essential oil tips: Add 15-20 drops of Rosemary oil and 10-12 drops of Lemon to unscented shampoo as a treatment for dandruff. Baby shampoo will also work. Stir well. Wash hair as usual.
Garlic Roasted Vegetables

Ingredients:
1 butternut squash, seeded and chunked
2 pounds unpeeled red potatoes
2 medium sweet onions, chopped large
5 cloves garlic, peeled, sliced
olive oil
1/2 tsp. dried rosemary, crushed
1/2 dried thyme
kosher salt and fresh ground black pepper

Preheat oven to 425 degrees F. Combine the squash, potatoes, onions and garlic in large shallow baking pan or casserole dish. Spread evenly in the pan and drizzle with olive oil. I don't use too much-- just enough to drizzle over the top so it touches most of the vegetables a little bit. Salt and pepper to taste, then sprinkle the herbs over the top. Bake 45-50 minutes, turning once after the vegetables are lightly browned.

Tomato Pesto
Makes about 2 1/2 cups
From "You Say Tomato" by Joanne Weir

1/4 cup pine nuts
4 cups fresh basil leaves
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes, peeled, seeded, chopped and drained
Coarse salt and freshly ground black pepper

Heat a small skillet over medium-high heat and add pine nuts. Cook, stirring constantly, until golden, 3 to 4 minutes. Remove from skillet. Place basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth. Stop and scrape down sides. Add cheese and crushed red pepper and pulse a few times to make a thick paste. Transfer to a bowl and fold in tomatoes. Season with salt and pepper to taste.

Roasted Greek Chicken

Ingredients:
About 5 pounds chicken quarters (leg and thigh together)
2/3 cup minced garlic (3 heads if using fresh)
1/2 cup lemon juice
1/4 cup olive oil
21/2 tablespoons dried oregano
2 tablespoons pepper
2 teaspoons salt
1/4 cup chopped fresh parsley

Rinse chicken, pat dry, and cut off any visible fat. Place the quarters in a large 12 x 17-inch pan. In a bowl, mix the minced garlic, lemon juice, olive oil, oregano, pepper,and salt. Smear the garlic mixture evenly over chicken, then arrange in a single layer. Bake in a 375 degree F. oven until skin is well browned, about 11/2 hours. After 45 minutes, baste the chicken with pan juices about every 10 to 15 minutes. When done, transfer chicken to a warm platter. Skim the fat off of the juices and discard. To the pan, add 1/2 cup boiling water to pan, stirring to loosen
browned bits, while heating it on a medium burner. Boil for a minute or so, and transfer to a bowl or gravy server. Sprinkle the parsley over the chicken and provide the sauce for guests. Serves 8.

Quick Herb Salt

Ingredients:
2 Tbsp. kosher salt or sea salt
1/4 tsp. fennel seeds
1/4 tsp. black peppercorns
2 tsp. fresh thyme

Place 1 tablespoon of the salt, the fennel seeds, peppercorns, and thyme in a blender or grinder. Pulse until finely ground. Place in a glass jar (I use empty spice jars). Add the remaining salt. Use this on meats, poultry or fish.

Vanilla Lavender Syrup

Ingredients:
1 1/2 cups granulated sugar
4 cups water
1 vanilla bean, split lengthwise
2 teaspoons vanilla extract
1/4 cup chopped lavender buds/flowers

Boil the sugar, water, and vanilla bean gently for 5 minutes. Remove the vanilla bean and stir in the vanilla extract and lavender. Cool and strain. Use in tea or desserts.

Tips on crafting with lavender:
http://www.oldfashionedliving.com/lavender4.html

~Brenda

Fall Herb and Cooking Tips

Crispy air and azure skies, high above, a white cloud flies, bright as newly fallen snow. Oh the joy to those who know October! ~Joseph Pullman Porter

Today I have a few fall herb tips, both for care and cooking!

Annual herbs that have run to seed should be pulled up and added to the compost pile. Your perennial herbs can be cut back and harvested, which will encourage new growth next spring. This is especially important for any herbs that reseed IF you don't want them to spread.

Onions, celery and mushrooms all add a great flavor to soups, but if you brown them in a tiny amount of olive oil BEFORE adding to your soup pan the flavor will be much richer. Try it next time when you make soups or stews.

From Mississippi State University: Freeze whole leaves or stems of herbs such as parsley, chives, oregano and rosemary in a single layer on a baking sheet. Once they're frozen, pack in plastic bags and return to freezer. This winter when you need "fresh herbs" remove herbs from freezer, chop while still frozen and add to your recipe.

If you are trying to cut back on salt you can use herbs to give her foods extra flavor.

-Use lemon juice on fish, seafood and vegetables in place of salt.

-Use roasted garlic. Unpeeled cloves can be roasted in the oven for about 1/2 hour or you can do it in the microwave by covering the cloves with plastic wrap and cooking for a minute or two till they are as soft as you want them to be.

-Use onion and garlic powder or granules instead of salt. It doesn't take much so use just a small amount!

Simple herbal gifts to make this fall:
http://www.oldfashionedliving.com/herbalgifts.html

~Brenda

Herb Recipes to Try This Fall

If we opened our minds to enjoyment, we might find tranquil pleasures spread about us on every side. We might live with the angels that visit us on every sunbeam, and sit with the fairies who wait on every flower. ~Samuel Smiles

Today I have recipes for you to try this fall. You should be able to get these herbs in the grocery produce section if you don't grow them yourself. If you have fresh rosemary you can also use that, but be sure to mince it VERY fine.

Fennel, Tomato, & Feta Salad
Gourmet Magazine, April 2002

Ingredients:
1 large or 2 medium fennel bulbs
cherry tomatoes (1/2 lb total), thinly sliced
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 oz)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandolin. Toss fennel with remaining ingredients in a large bowl.

Lemon-Rosemary Apple Cobbler
From Vermont Kitchens Revisited
(Out of print)
Serving Size: 6

FILLING:
1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
rind of 1/2 lemon -- grated
1 1/2 pounds apples, peeled (5 cups) -- cored and sliced

TOPPING:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon dried rosemary -- crushed fine
3 tablespoons unsalted butter, cold -- cut up
1/3 cup light cream -- or milk
Filling: Heat oven to 450 degrees. Have ready a heavy dish,
a 9-inch pie plate, or a single layer cake pan.

Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until a soft dough forms. knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes until golden. Serve warm with cream.

LEMON BALM COOKIES
Renate, a visitor sent me this recipe:

Lemon Balm Cookies

1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1/4 cup finely chopped lemon balm

Cream butter and sugar together. Add egg, flour and lemon balm. Mix until the dough is firm. Wrap in plastic wrap. Chill for 1 hour. Heat oven to 350 F. Have greased cookie sheet ready. Roll out the dough on a lightly floured surface. Cut cookies with cookies a pastry cutter. Place on cookie sheet. Bake for 10-12 minutes. They are done when they are just turning brown at the edges. Cool on a rack. Makes about 16 small cookies

ROSEMARY HERB SALT

3 ounces kosher salt
1 bunch rosemary, chopped

Combine the salt and herbs in a blender until the two combine. Spread the mixture on a baking sheet--I cover the baking sheet with parchment paper. Bake at 225 degrees F. for 15 minutes or until the herb salt is dried. Remove and cool the salt. Then crumble with your fingers and add to jars. Place on the lid and store in cupboard. Use for meats, breads, stews, soups etc.

Note: you can use any combination of herbs for this. Lemon herbs make a wonderful salt for seafood!

Tips and recipes on growing and harvesting your own horseradish:
http://www.oldfashionedliving.com/horseradish.html

~Brenda

Moving and Growing Herbs Indoors

There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. ~Mirabel Osler

There is a process for moving your herbs indoors if you want them to grow well. First, gradually move your herbs indoors for a few hours at a time. A sheltered, shady deck or porch will work too at first. I don't have a lot of window space so I only move a few each season. You are "acclimatizing" the herbs to their new location by doing it this way. After they are on the porch for a few days I then start moving them indoors gradually.

Herbs grown indoors will need the brightest window you can put them in front of or you can use fluorescent lights. Remember, they love full sun outside, so they need bright light indoors. When you place herbs on a sunny window ledge or shelf be sure to turn them a few times a week, so they don't "lean" towards the sun. If they become leggy then trim them evenly all around. (And of course use the cuttings in your cooking.) Water your indoor herbs only when the soil is dry; using enough water so that a little bit drains out the bottom of the pot. BUT don't over water, this will rot the roots. This is especially important with rosemary. ONLY water when the soil has dried-the leaves will turn brown if it's kept too moist.

When you are potting up herbs for indoors try adding some gravel to the bottom of the pot to help with drainage, and a handful of sand to the potting soil too. It's also beneficial if you can add a teaspoonful of lime to the soil mix (per 5 inch pot) to sweeten it BUT if you don't have any on hand don't buy a large bag just for this. Ask around, maybe someone you know will have some they are using in a garden or lawn. Also, read your bag of potting soil-some do include lime.

It's important that your herbs aren't pot bound, but at the same time you don't want the pot too large. You want the roots "comfortable" but not smashed up against the pot trying to get out.

Your herbs should be brought indoors before frost, with the exception of chives, tarragon and mint. Allow them to remain outdoors for a light frost, then bring them indoors. Once the herbs are indoors, you'll have to watch for pests like aphids, spider mites, and white flies. Remember, you don't want to use any chemicals on your herbs. Try natural sprays if it becomes necessary. Also, try to keep the plants away from cold drafts or direct heat from a vent. In other words, you want to keep the temperature as even as possible.

Winter can be a dreary time for gardeners, especially in cold climates, but the smell and taste of fresh herbs is certainly a boost on cold, snowy days!

Check out OFL for good indoor herb choices plus tips on care.
http://www.oldfashionedliving.com/indoorherbs.html

~Brenda

Using Herbs in Your Recipes

I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air. ~Nathaniel Hawthorne

Today I wanted to talk a little about using herbs in your recipes. I know this is a concern when you are new to experimenting with herbs. First off, there are some herbs that are simply all-purpose and good with just about everything. These are also the culinary herbs I would suggest everyone start with if you are wanting to grow an herb garden. For me they are: thyme, basil, parsley, chives, oregano, sweet marjoram and sage.

You can combine them with any meat, poultry or seafood dish, mince them into dips, spreads, breads, scones, savory muffins, vinegars, sauces etc. A little of each one dried, or more of fresh. The flavors of thse herbs aren't overwhelming, so you don't have to fear they will take over a dish.

One of my favorite ways to use them is to take a handful of chives and a bunch of fresh thyme, rinse them off, and put them in the cavity of a whole turkey breast or whole chickens. You can also add the snipped herbs to a little bit of olive oil and spread it over the top of the poultry like I did in the picture below. I add a little water to the roasting pan, put it in the oven, covering it with a lid, and bake until done. I pick out the herbs when it's done roasting, remove the turkey from the pan and make gravy from the drippings. It couldn't get any easier, and everyone in the family loves it.


Some herbs are a little stronger, such as rosemary, dill, mint and tarragon. I use them very sparingly. Here are some suggestions for these:

Rosemary: vinegars, lamb, chicken, herb butters, onion soups, marinades and any type of beef dish. Make sure you mince or crush it well-- or you can tie it into a little bundle and remove after cooking.

Tarragon: chicken, fish, vinegar, mayonnaise, dressings, green beans, and marinades. Again, use sparingly.

Dill: fish, cucumbers, herb butters for seafood or veggies, shrimp, salads, dips, spreads, vinegars, and marinades. My favorite part of the dill to use is the frilly leaves before they go to seed. I think it's fresher tasting. The seeds are strong- so really watch how much you use.

Mint: Iced and hot teas, peas, jellies, drinks and punches, lamb, marinades for lamb or vegetables. It can also be used in certain salads, both for fruit and vegetables. It's a good one to experiment with.

On OFL we have more recipes and tips on using dill:
http://oldfashionedliving.com/dill.html

~Brenda