Tuesday, February 14, 2017

         What Gumboot Goddess is digging! Feb/ March

#bloglove:  http://www.homefortheharvest.com/
                                        Tomato Mandala at Royal Botanic Garden Sydney

Purslane is somewhat crunchy and has a slight lemony taste. Some people liken it to watercress or spinach, and it can substitute for spinach in many recipes. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried. Purslane’s high level of pectin (known to lower cholesterol) thickens soups and stews.


Saturday, January 7, 2017

Richter's Herb Catologue List 2017
Andrographis paniculata
Arnica Montana
Withania somnifera
Red Genovese Basil
Thai Basil
Stachys officinalis
Vitex agnus-castus
Mammoth Dill
Echinacea purpurea
Humulus lupulus
Mentha spicata
Satureja hortensis

with plans to make herbs de Province, arnica salve, echineacea tincture, Moroccan mint tea, vitex tincture, red basil pesto, fresh hopped herbal beer, ashwaganda powder,  & andrographis tincture.

New to me is Andrographis ~ Andrographis paniculata is an erect annual herb extremely bitter in taste in all parts of the plant body. The plant is known in north-eastern India as Maha-tikta, literally "king of bitters", and known by various vernacular names (see the table below). As an Ayurveda herb it is known as Kalmegh or Kalamegha, meaning "dark cloud". It is also known as Nila-Vembu, meaning "neem of the ground", since the plant, though being a small annual herb, has a similar strong bitter taste as that of the large Neem tree (Azadirachta indica). In Malaysia, it is known as Hempedu Bumi, which literally means 'bile of earth' since it is one of the most bitter plants that are used in traditional medicine.


 Historically, the herb has been widely used as a treatment for colds and flu, upper respiratory infections, and a variety of infectious diseases.
It’s a traditional herbal treatment for diseases and ailments such as diarrhea, dysentery, cholera, pneumonia, swollen lymph nodes, bronchitis, sore throats, coughs,  headaches, ear infections, inflammation, burns and mumps.

Thursday, December 29, 2016

Last of the beets! these are #chioggia and Bull's Blood from #westcoastseeds


Saturday, October 22, 2016

Trying something new this year! Fall Rye cover crop from West Coast Seeds - Rye is a soil builder. This cereal grain grows quickly in the fall and survives winter weather even in zone 3. It bursts into growth in the spring so try to turn under or cut back before it reaches 30cm (12″). It is harder to turn under when it is 1m (3′) tall. Extensive roots loosen topsoil and improve drainage. Plant Fall Rye cover crop seeds in mid September for best results, but fall rye will germinate as late as early November. Seed no deeper than 5cm (2″).

 Benefits:Cereal rye produces several compounds in its plant tissues and releases root exudates that apparently inhibit germination and growth of weed seeds. These allelopathic effects, together with cereal rye's ability to smother other plants with cool weather growth, make it an ideal choice for weed control.Tilled under is excellent mulch and prevents soil erosion.

 Nutrient catch crop. Rye is the best cool-season cereal cover for absorbing unused soil N. It has no taproot, but rye’s quick-growing, fibrous root system can take up and hold as much as 100 lb. N/A until spring, with 25 to 50 lb. N/A more typical (422). Early seeding is better than late seeding for scavenging N Rye increases the concentration of exchangeable potassium (K) near the soil surface, by bringing it up from lower in the soil profile

#covercrop #fallrye #nutrientcatchcrop #mulch #westcoastseeds

Sunday, April 17, 2016

Re-purposing old window frames for a peatrellis! #peatrellis #garden #peas

Sunday, October 25, 2015

Autumn salad for lunch~ "Candice's Dandelion Greens and Curry Quinoa Salad, from the cookbook "Clean Green Eats" by Candice Kumai
I didn't have any corn, so roasted some edamame beans instead, and I used arugula from the garden in place of dandelion greens.

2 cups cooked quinoa
1 cup arugula (or dandelion greens)
1 shallot thinly sliced (I used a red onion)
1 cup grilled corn kernels (I used edamame)
2 Tb fresh mint leaves
6 oz firm tofu (I used smoked tofu from Soya Nova Tofu Shop - http://www.soyanova.com/ 

Whisk together tamari honey dressing:
2 T extra virgin olive oil, 1 Tb tamari, 1 tsp curry powder,  juice of 1 lime, 1 Tb honey

pour over the quinoa and toss and add the rest of the ingredients.

This will be delicious for lunches for the next couple of days!