In the Dead of Winter...

...There is much life!!



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It's mid-January and the growing season has been long gone for some time now here in Southeastern PA.  Even though I no longer have a garden to tend to at the moment, I find satisfaction in wild plant exploration.  One of my favorite plants to look for at this time is the wild and stinky, Skunk Cabbage (Symplocarpus foetidus).  When the weather is bitter cold and snow is seldomly falling to cheer me up, it always makes me happy to find its spotted spathe shooting up from the frosty, icey woodland floors!

One of the interesting things about Skunk Cabbage is its ability to generate heat as it grows and breaks through the ground.  Just yesterday I was out hunting for it at a nearby stream, it was so cold outside, but one of the first things I did was take off my gloves and put my hand around the tiny spathe and felt for some heat.  Sure enough, my hands felt relief from the cold.  The warmth provided is caused by starches stored in the roots.  If you're interested in more of the physiological workings happening with Skunk Cabbage, look into the work of Roger Knutson, a biologist who has done a good deal of experimentation on heat generation from the spadix of this plant.  Very interesting stuff!



Spathe and Spadix: Note the little
pollen grains on the spadix



Although I've read many accounts of people eating this plant, whether it be the roots or the leaves, I would avoid experimenting unless you are in the company of someone who has had success in the past eating/ preparing it.

A couple years back I decided I would just go ahead on my own and explore exactly what happens when you eat the raw leaves of this plant.  I plucked the gorgeous leaves from one of many growing in the woods nearby, brought it back to the kitchen, and tossed it in with my salad greens.  It didn't take long for me to realize that the calcium oxalate crystals present in all members of the araceae family, were boldly present in my mouth.  Then when I swallowed, in my esophagus, and so on...



Close up with emerging leaf bud



Obviously, this is not something I would do with haste nor is it something I recommend doing.  I did it to satisfy my own curiosity and to make my own personal note.  Although the experience was unpleasant and everyone thought I was an idiot for doing it, I created an experience with the plant that I will always remember. 

 I often read about plants and when you read enough facts that someone else has gathered, things get jumbled and forgotten.  I find it valuable to better commit to memory what I've learned by exploring them on a more visceral level, be it touching, tasting, or smelling and then observing my body's reactions, often referred to as 'energetics'.  This is why I love hearing peoples' accounts of interactions with plants like poison ivy (Toxicodendron radicans), or stinging nettles (Urtica dioica).  These wonderful plants speak volumes when touched and demand your respect, or at least your attention!  They force me to be aware of my surroundings, truely a priceless adaptation on the part of the plant. Plus, they provide an abundance of nutrition and sustenance for birds and people.



Left, leaves unfurling and growing
exponentially!



 The plant does wreak of an unfavorable odor, particularly the leaves which is why it is called 'Skunk Cabbage'.  Because they are pollinated by flies, they put off an odor that resembles a skunky onion and this attracts them securing propagation.  The leaves are huge and bright green, often times the only obvious plant thriving in early spring woods and along stream banks etc.

  Euell Gibbons writes a great deal about Skunk Cabbage in his book, 'Stalking the Healthful Herbs' and there are several internet sites with good information out there.  Rather than regurgitating what those sources say, I'd like to try and provide some information that is straight from my own experiences observing a crop here in Downingtown, PA.

~~Happy Hunting and stay tuned~~

Growing...Processing

Poona Keera Cukes

Its now half way through the summer and my favorite time of year.  Cool season crops have been long gone and the season's first ripe tomatoes were picked this week!  A variety of different potatoes and cucumbers are also coming on strong!

I am taking a plant pathology class this semester and hoping to get to the source of a few symptoms that have been repeatedly showing themselves in the garden, particularly on the cukes.
I speculate it to be one of the following;
Vine borer,  bacterial wilt, heat/water stress, or any combination of the three.
In preparation for the worst, I started new seeds last week (7/12/11).
I have about 11 cucumber plants, and 25 tomato plants going in hopes of doing a good deal of canning/ freezing/ preserving in some fashion.

All Blue Potatoes, Chinese 5 peppers, Red Clover

There are about 30 potato plants in the ground, a mix of three types;  All blue, La Ratte, and Yellow Finn all from Seed Savers Exchange.  I've only eaten the La Ratte, a french fingerling, and the All Blue.  Both are delicious and surprisingly creamy!  The Yellow Finn are not quite ready but I'm sure they'll be delicious as well.

Lemon Cuke

I'm also happy with the variety of cucumbers I chose!  There's the Lemon cucumbers which are the size of a lemon and crisp.  The plant put on a lot of foliage to start and has since started to wilt and some die back of older leaves has occurred. 

 Despite the stress, it has been putting on a great deal of the tiny, yummy fruits.  They are so handy for a personal, one meal cucumber!  I also sowed seeds of A&C pickling cukes from last year that I got from  Johnny's.  They are reliably delicious but do not have very high yields.  Perhaps this is because of the environment they're being grown in.  Crop rotation is a difficult practice when the cultivated area is occupied by different people every 2-4 years.  I have one growing at home in a pot that is not producing much fruit so this leads me to think their numbers are fewer.

Poona Keera Cucumber

My favorite cucumber to date is the Indian heirloom, Poona keera.  High yields, large fruit, extremely crunchy and sweet!  Get some!  They are also being destroyed from oldest leaf to youngest, but still producing good numbers of fruit.

Holy cow, I almost forgot to mention the bliss of tomato ripeness!!!
Growing Purple Cherokee again.  A beautiful color and excellent taste!  Yields seem to be medium to high.  Emerald Apple is the green Russian heirloom I've been eating for the past two days.  Love is a green tomato!  The plants are putting out lots of fruit, 1 or 2 ripening per plant each day.  We'll do this one again for sure!
The Brandywines are all still green, I'll be sure to report their progress as the season goes on.  Same goes for the Riesentraube (grape toms), and the German Red Strawberry which are a German heirloom.  Can't wait!

I've also got a few tomatillo "volunteers" that came up from last year.  Still not ripe yet!
Peppers are coming on full force.  I've got Chinese Five Color, a spicy little pepper with a lovely assortment of colors!  Great for salsas and stir fry.  I've got Thai red chilies that have yet to ripen along with some Albino Bullnose sweet peppers that are anxiously awaiting a pluck!

My partner, Greg, who is a raw food chef has been preparing all kinds of delicious and inventive salads for us for dinner.  We hope to process a good portion of the extra for mid winter consumption!  It can be difficult to eat all the summer's abundance.  It is equally difficult to find quality produce in the dead of winter.  What a special treat to have garden fresh tomatoes in  a Christmas salad to share with friends and family!

Canning.  The way our ancestors have preserved for generations.  It is a new undertaking for me and I welcome the challenge and the rewards!

Assortment of Cukes and Carrots in July

Harvest Moon

It is fall of 2010, and it's been an abundant season full of delicious, fresh food.  Most things are wrapping up but there's still time for some things. Lettuce has been great.  Typically, I enjoy salads and that sort of thing in the spring and summer months but its just as good in the fall. The seeds I planted were a mescaline mix.
Another treasure I've been harvesting is carrots.  Damn good!  I'll be sure to find a place for these in the soups I've been dreaming of making since the weather has turned a bit chilly.
Speaking of roots... Burdock is also ready for plucking.  Where I live in South eastern PA, burdock often grows freely and occupies many waste areas and gardens alike.  There was no reason for me to plant this species, I had the the hearty, wild kind volunteering amongst other veggies.  I suppose with certain things, you just have to learn by mistake.  Last week, as I attempted to dig out this nutritious herb, I was surprised to learned just how deep these roots go!  About a foot and a half down I was still seeing roots quarter inch in diameter sticking up from the muddy soil!.
That said, I've got a recipe for Burdock I'd like to try this weekend.  I got the recipe from Rosalee de la Foret's, Wild Foods Cookbook.

What to do with herbs...



Borage with morning dew
 (Borago officinalis)



One of the easiest ways to use herbs is to pick them fresh and use as needed in your food or tea.  Or, just dry them!  This is what I do most often because I'm usually too busy to cook or utilize them fresh.  I'll have several baskets around for this specific purpose.

The best time for harvest is in the morning after the dew has dried off the plant.  Limiting moisture will keep them from going moldy.

 After picking, its important to rinse off the parts being used.  I make a thin layer in a basket and occasionally flip them when I walk by so they dry evenly.  Store the basket in a well ventilated place out of direct sunlight.  I like to put them on hangers in my closet and leave the door open.

 If you notice mold, discard that batch and start over.  If you are successful in your drying process you should have crispy leaves/flowers/roots that are highly aromatic, depending on the plant, and still retaining their color.  Depending on the plant how you dry it, and how much of it you are drying, finishing time can vary.  I go by crispiness and this usually prompts me to examine closer the color and scent.  For a tiny flower head of Calendula, drying time is about 1 week. 



A drying rack with assorted herbs



Another great, easy way to use herbs is to make a tincture.  A slow process but the herb will keep much longer and!  I often give this to people who don't particularly like the taste of certain herbs, this way they can add it to a beverage and not notice any strong taste. 

This is how I make a tincture:

Start with placing the herbs in a jar.  I typically will use a quart sized jar and fill it one quarter or half way with the herb (dry or fresh), and cover the herb entirely with alcohol.  I was taught to use cheap vodka, something like Banker's Club will due.  Seal with a lid and let it sit for about 6 weeks.  I have let them go longer without straining them but it may be easier to strain them at 6 weeks and bottle them however you wish. 



Hanging to dry, can be decorative!



You may choose to just keep them in another quart jar or something with a brown tint to protect it from light exposure.  This method is so convieneint for a quick dose of herbal goodness, especailly in the winter months when growing is not possible for some of us.

that's all for now...:*)

Let Food be Thy Medicine and Medicine be Thy Food"

...So the father of Modern Medicine (or the school of Socrates) said, but seems like a strange thought today.  Most people don't consider their food to be medicinal.  I suppose this depends on your ideas and definitions of medicine. 

Artichoke Flowers

I can't help but include many angles in my definition of this word.  For example, it is great medicine to consume something like a tomatillo that I grew myself.  Tilling in early spring, laying out and organizing the beds for planting, setting the seeds in the dirt and waiting... every once and awhile tying and maintaining, waiting... and now these sour and sweet little husk fruits are falling to ripeness!

When I bite into them, especially one that is particularly ripened to perfection, I get extra nourishment!  Not talking about extra vitamins or minerals, but nourishment.  I recall an interview with Susun Weed on http://herbmentor.com/ discussing this very thing.  The idea I got from her in that interview was that nourishment cannot be taken away from you.  Once you've got it, you've got it forever. 

I can say with 100% certainty that I've never felt that kind of nourishment from anything I've bought in a supermarket.  I may get a good portion of the vitamins, enzymes, minerals, etc., but I'm missing out on the vitamin D from being out in the sun , the body movement and sweating and reconnecting with the environment around me.  All of this and more makes for a SUPER tomatillo!!  That's Juicy!

Linguine with Garden Topping

I said I'd get into the veggies this time.  To list the things I've grown would be just that, a list.  A long, wordy, boring list... I have the info if anyone ever reads this and would like to know exactly what varieties, just ask:*)

For starters lets talk meals...

The other day I was between classes (Greenhouse Management & Entomology),  I needed a treat of a meal.  Something that would take me through 3 hours of talking about bugs but not put me in a food coma or take too long to make. 

Pictured here is what I had and although the linguine was plentiful, it didn't make me full and sleepy.  I topped it with a mini eggplant lightly fried in coconut oil, a spicy chili oil made earlier in the week, yellow pear tomatoes, garlic/dill cheese chunks, and fresh mint & basil.  It wasn't anything fancy but a great way to incorporate herbs and tomatoes.

What's there to harvest now???

Well, its August 20 here in Southeastern Pennsylvania.  (Whoa).  Last week I dug up the last of the fingerling potatoes that I planted in the spring.  The shaws (stems and leaves) had been dead for some time and I was behind on getting a new crop in that bed.  

 I wanted to sow lettuce seeds- so just to make sure all the tubers were gone I dug into the soil only to pull out another 5lbs. or so of potatoes, a welcomed surprise!

July Harvest: Tomatoes, peppers, melons

Tomatoes have been coming on since July.  I've got four different kinds going.  Yellow pears, red cherry, green zebra, and purple Cherokee.  The smaller ones make it easy to add them to any meal since they're bite-sized.  The green zebras are delicious and medium sized, I often just eat them like an apple since their taste is so delightful, to mix them with other food, I feel like I'd miss out somehow.  The purple Cherokees have been LARGE and in-charge!  So good..., there have been many tomato and mayo sandwiches.

Recently we've decided to throw the purple Cherokee toms in the dehydrator since there are too many to eat right now and I don't have the time to make sauce.  DELICIOUS snacks~!

Next time... prep, use, storing herbs:*~)

From a sort-of begining

   As a student of Longwood Gardens in Kennett Square Pennsylvania, I am in the program named, "Professional Gardener".  Part of my job here is to grow and maintain a humble-sized garden that is split into two sections.  One section I decided to devoted to growing medicinal plants and the back section is filled with select fruits and veggies. 

Prior to having this plot my experience with growing such healthful plants was little.

  Here's to new beginings! 

  In the cold of the last winter I began selecting which plants I wanted to have in my garden.  Looking through a seed catalog can be quite a task, although a fun one:)  I narrowed in on some choice herbs to grow:

   Tansy-Tanacetum vulgare
   Spilanthes - Spilanthes acmella
   Chicory, Grumelo verde-  Cinchorium intybus
   Basil-  Occimum basilicum
   Calendula- C. officionalis
   Chamomile-  Chamaemelum nobile
   Lemon Bergamot- Monarda Cirtiodora
   Skullcap-  Scutellaria baicalensis
   Yarrow-  Achillea millifolium
   Echinacea- E. purpurea
   Borage-  Borago officionalis
  Passionflower- Passiflora ____? (can't remember species)
   Leonotis - L. nepetaefolia
  Foxglove, Grecian- Digitalis lanata -Toxic parts
  French Lavender- Lavendula stoechas
  Chinese Lantern- Physalis franchetti
  Burdock- Arctium lappa

A majority of these seeds were purchased from Horizon Herbs.  Their seed catalog is a wonderful source of information!  http://www.horizonherbs.com/

I did not have the best success growing the Chinese lantern. Two sowings done and both times I had poor germination.  I'm sure this was a flop because of some error on my part. 
I started a majority of these seeds in the greenhouse in early May.  Echinacea did not germinate well for me the first time, I think because I let it dry out. So that got a later start to the season and is still fairly small now in August. 

That's it for now...