Photo of ginger root growing Each piece should be plump with well-developed growth buds, or eyes. I like to soak the ginger rhizome overnight to hasten the growing process. Plant the rhizomes 6 to 8 inches apart, 2 to 4 inches deep, and with the growth buds pointing upward. They can be planted whole or in smaller pieces with a couple of growing buds each. … Continue reading Grow your own Ginger!
Today Matt Swaim of the Sunrise Morning Show/Sacred Heart Radio, chatted about Mother’s Day. I love to give container gardens for the special moms on my list which feature herbs and flowers with Biblical significance. Mary Gardens were started during medieval times and were usually gardens that were enclosed, often in monasteries. I have always felt that an herb garden needs a statue of Mary, even … Continue reading Mary Gardens and Frittata with Herbs for Mom
Well if this wasn’t the most fun day in a long time…. While foraging for morels, ramps and poke we spied a couple of “fainting” goats. They actually faint when frightened. Have you ever seen a fainting goat actually faint? Again, a most satisfying day. Continue reading A duo of Fainting Goats Amid a Wild Harvest
It’s that time of year when the slugs start showing up in the garden. Friend and gardening expert Ron Wilson of Natorp’s shares this information. Take a look – and now you know…. WHAT ARE SLUGS? Slugs are simply shell-less snails. Slugs (snails) feed on a variety of living plants as well as decaying plant matter. They have chewing mouthparts and cause … Continue reading How to Control Slugs in the Garden
This Mother’s Day will have special meaning for me, and maybe for you, too. It’s all about wanting to connect while still honoring the guidelines for sheltering in place. And herbs play a role here. Early in the day I’ll take some of my mother’s heirloom peppermint and plant it, as I do every year, at the cemetery by her and my dad’s graves. A … Continue reading DIY Herb Baskets for Mother’s Day
Today on the Sonrise Morning Show with Matt Swaim the subject was salt. And how salt is used in many ways, not only as a sacramental by itself or in holy water, but in every day cooking. So here’s some timely information about salt plus another favorite and really yummy recipe for bbq ribs, this time brined in salt, then rubbed with my homemade seasoning … Continue reading BBQ Ribs start with flavorful Salt Brine
Ginger “beer” ready to bottle Oh gosh, I wanted to wait to publish this recipe for not only my site here, but for my readers of my newspaper columns. But so many of you wanted it after hearing me chat with Ron Wilsonon his radio show Sat April 25 that I thought it best to share it now. I am enjoying a glass of well … Continue reading Ginger “Beer” – Make it Yourself
Friends Char and Butch with a morel harvest. One place there’s no worry about social distancing during these challenging times is when my friends, Charlene and Butch Castle and I go foraging for wild morel mushrooms. We start out at the bottom of the hill. By the time we reach the top of the hill we have kept our distances naturally — in fact, … Continue reading Morels! Yes, They’re Growing!
Today the subject was coriander/cilantro during my weekly chat with Matt Swaimon the Sonrise Morning Show, Sacred Heart Radio. I also shared a yummy recipe using this lovely and citrusy tasting herb. CORIANDER/CILANTRO Coriander is referenced several times in the Old Testament. Exodus 16:31 ….”And the food became known as manna – meaning “What is it? It was white like coriander seed and flat and … Continue reading Cilantro and Tex Mex Lasagna
Granddaughters Emerson and Ellery Violet jam One thing that has me smiling is how many of you responded with interest for making wild flower jellies and jams. My guess is while sheltering in place, you’re noticing what Mother Nature has to offer right in your yard. Like purple violets (leaves make a healing tea) and dandelions. Red bud blossoms. On my little patch of heaven, … Continue reading DIY Wild Flower Jellies and Jams