The Good, The Bad and The Ugly Part 1: Natural Pest Control

During these hot summer months pest problems can become overwhelming if allowed to get out of hand. There are 3 main controls used for keeping pests at bay:

Mechanical – Hand pick insects and eggs off plant.

Biological – Plant certain types of herbs and flowers that attract beneficial insects (this is also known as companion planting).

Chemical – Organic and non-organic chemicals are included in this category.

The struggle between whether or not to spray organic vegetables with chemicals can be a burden. Although chemical pesticides are needed at times, they are over used and can be extremely dangerous to humans, the environment and animals. I recommend using a chemical pesticide as a last resort to save a plant. Be sure to read all labels carefully and discard waste as directed.

“The Good”

In part 1 we will discuss some of “The Good” bugs that prey on the bad. These types of bugs are easy to attract and can fight most of the battle for us! The trick is to plant the right kind of herbs and flowers that provide nectar, pollen and ground cover for those beneficial bugs to come into the garden. Some of these plants also provide strong scents to deter and confuse other pests. A few of the beautiful and beneficial plants you can grow are: marigolds, basil, dill, fennel, parsley, asters, echinacea, onions and garlic for their strong pungent smells. And chamomile, cosmos, nasturtiums, petunias, calendula, tansy and zinnias for their nectar and ground cover to hide predatory insects. There are so many more plants I could name, but just don’t have the time! I recommend getting the book, “Great Garden Companions”, by Sally Jean Cunningham for more information! For now I want to show you my top 10 “Good Bugs” that prey on the ones we don’t want in our garden!

Lady Beetle

Lady bugs are just 1 of 400 lady beetles found in North America. Adults and larva feed on soft bodied insects like aphids. Most adults need to feed on flower pollen or nectar to reproduce.

Lacewing

Lacewings are pale green or brown in color. Adults mostly feed on nectar. Lacewing larva, however, are voracious predators that feed on aphids, thrips, scales, moth eggs, small caterpillars and mites. This is one bug you want in your garden!

Ground Beetles

Ground beetles are large, long-legged and shiny black or brown. They hide under rocks or ground covering plants in the day and move fast when disturbed. They feed on slugs, snails, cutworms, root maggots, and Colorado potato beetle larva. Attract these beneficial beetles by growing ground covering petunias and using boulders or logs in the landscape. Rove beetles resemble earwigs without pincers, and feed on many insects similar to the ground beetle.

Parasitic Wasp

There are hundreds of species of wasps, including many that are so tiny you can barely see them. These mini-wasps often attack the eggs of pests, and are one of the most important insect groups that provide control of . Attract these beneficial bugs by growing nectar and pollen rich plants.

Garden Spider

All spiders feed on insects and are very important for preventing pest outbreaks. The spiders normally found in gardens do not move indoors, nor are they poisonous. Permanent perennial plantings and straw mulches will provide shelter and dramatically increase spider populations in the vegetable gardens.

Tachinid Fly

Although Tachinid flies look similar to the house fly, these insects are important enemies of cutworms, army-worms, tent caterpillars, cabbage loopers, moths, saw flies, Japanese beetles, squash bugs and sow bugs. Attract the Tachinid fly by planting nectar and pollen rich plants.

Dragon Fly

There are more than 80 species of dragon flies. They vary in all colors and sizes, ranging from 1-2 inches in length. Their larva are found in water. Dragon flies eat aphids, mosquitoes and other pest bugs. Dragon flies has decreased in population dramatically as wetland areas have become developed and taken away. If you want to see dragon flies in your garden provide a small pond or water feature to attract these beautiful insects!

Honey Bee

Honey bees are important pollinators to many plants. They can often be identified by the pollen baskets they carry on the backs of their legs and fuzzy body. They tend to be lighter in color compared to the wasp or hornet they are so often mistaken for. The best way to attract honey bees is to grow plants with lots of pollen and nectar, many are listed above. Did you know that pollinating insects are worth well over $8 billion dollars our economy every year!

Assassin Bug

There are 3,000 known species of assassin bugs! They are voracious predators of a wide variety of insects, including aphids, caterpillars, cucumber beetles, ear wigs, leaf hoppers and many more. They inject their prey with a lethal toxin from their beak that liquifies their innards and then sucks out the contents. They have been known to shoot venom at their enemies from a foot away!

Praying Mantis

These insects have big appetites, feeding on both beneficial and pest insects! They can strike their prey within 50 milliseconds, making them one of the fastest animals on earth!

Ladybugs

are just 1 of 400 of lady beetles found in North America. Adults and larva feed on soft bodied insects like aphids. Most adults need to feed on pollen or flower nectar to reproduce.

June 15, 2013

Growing and Using Vegetables: Kale

Benefits of Kale

Kale is something new I have been growing in my garden for the past few years. If you are like me I knew it was good to eat, but I just didn’t know what to do with it! Kale is one of the best greens we can add to our diet and when prepared properly it can taste really good! Here are a few reasons to eat kale!

Kale is high in vitamins K, A and C giving our immune system a boost and metabolism high.
It’s is high in fiber, keeping our digestive track healthy and clean and LDL cholesterol levels low.
It’s high in iron and antioxidants increasing the bodies ability to fight off cancer and other diseases.
Kale is a great anti-inflammatory food which helps with arthritis, asthma and auto-immune disorders.
Kale is very high in Calcium! In fact one serving of kale has more calcium than a glass of milk!

Growing Kale

I like to grow a particular variety of kale called Red Russian. It’s flat green leaves are easier to work with for cooking and the flavor is a bit more mild. Kale is very easy to grow. It’s very cold hardy and can usually get through most winters, producing seed during the second season. During the cold winter months I have a hoop house over the box I grow my kale in to keep the leaves from freezing, using it throughout the winter months. In fact it gets sweeter the colder the temps are as long as the plant is protected, as with many cold crops. Simply sow the seeds either in early March or early August.

Cooking With Kale

“Cheesy Kale Chips”

I bet you can’t just have one! These vegan “cheesy” kale chips are so good! My dear friend Janet gave me the recipe and it has been a huge hit ever since! They are very simple to put together and makes good use out of all that kale in the garden! Not to mention they are very healthy and nourishing!

2 bunches kale, torn into chip sized pieces

½ cup cashews

1 red pepper, chopped

½ lemon including the pulp (with your thumb and fingers, scrape and pull the pulp off the peel)

½ tsp. sea salt

½ cup brewers (nutritional) yeast

¼ cup water

2 T. minced onion

1 tsp. chili powder (or 1 jalapeno pepper, chopped)

½ tsp. turmeric

2 cloves garlic

1 T. agave

Fill a large bowl with prepared kale pieces. Put the rest of the following ingredients into a blender and blend until smooth. Pour the topping over the kale pieces and mix together with a large spoon. Make sure each piece is covered. Place the kale pieces on dehydrator trays. Do not double stack them. Dry at approximately 160` for about 6 hours or until crisp.

Spaghetti with Kale and Chickpeas

I love this meal! It’s fast, healthy and filling. And a great way to add kale to your diet. I served salad greens from my garden with the spaghetti and made a lemon dill vinaigrette to go on top. Delicious!

1 lb. whole wheat spaghetti

1 tablespoon olive oil and 1 tablespoon butter for cooking

1 large onion, chopped

5-6 garlic cloves , minced

1 can chickpeas, drained

1 large bunch of kale or Swiss chard

Juice of 1 lemon

Parmesan cheese

Salt and pepper to taste

Cook the noodles according to the package directions. In the meantime, saute the onions and garlic in a large dutch oven, until lightly browned. Add the chickpeas. Before draining the noodles, reserve 1 cup of the hot pasta water and add to the bean and onion mixture. Add drained noodles and kale. Once the kale has wilted down, add the cheese and salt and pepper to taste. Serve and Enjoy. Recipe inspired by “Spilling the Beans Cookbook”

Energizing Green Drink

This is such a delightful recipe! It’s packed full of nutrients leaving a natural energy buzz behind! It’s best to use a juicer, but if you don’t have one, a blender and strainer will do the trick too!

5 large leaves of kale, ribs discarded

1 lemon, zest and pith removed

1 large apple, roughly chopped

A 1-inch piece of fresh ginger

1 sprig of fresh mint

Push all ingredients through a juicer. If using a blender, add 1/2 cup purified water and strain through a fine mesh strainer and drink immediately!

June 12, 2013September 4, 2013

Growing and Using Herbs: Cilantro

There aren’t too many things that are better than fresh homemade salsa with cilantro form the garden! It also has some amazing health benefits too! This is a picture I took back in May from cilantro seeds I grew last fall. It had only come up maybe an inch before the weather got cold and the days became shorter and stopped growing. As the snow covered the ground during the winter it helped to insulate the little cilantro leaves just enough to protect it from the hard cold temperatures we had.

Cilantro is known for being an effective toxic metal cleanser! It is a powerful herb with natural cleansing properties. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in re-occurring feelings of disorientation after consuming large and regular amounts of cilantro over an extended period. Make sure the cilantro you use is organic, otherwise it may have already pulled those toxins into the plant! The best way to know for sure is to grow it yourself or buy from a reliable organic source! Cilantro also has strong antioxidant properties, has been known to aid in improving sleep and also has very strong anti-fungal and anti-bacterial properties.

I often get the question, “How can I make my cilantro last a little longer in the garden? It always seems to bolt quickly.” It can bolt quickly, especially when the temperatures become warmer. I plant my cilantro seeds (coriander) every two weeks so I am constantly harvesting throughout the growing season. It also reseeds itself very easily if you let it flower and allow the flowers to dry and produce seed. The seeds you sow in the spring will produce more seed from mature plants. As they drop to the ground you may find new little cilantro plants start to come up in the fall and even the following spring. Cilantro grows well in rich, well draining soil and does not like to be removed once it has been planted either by direct seed or transplanting. It prefers full sun, but will grow in some shade too. Sow the seeds 1/2″ deep and thin every 4-6 inches. When using cilantro for cooking, use the young leaves that are broad and shiny. They tend to be less bitter and add incredible flavor to many dishes! Here are a few of my favorite recipes using cilantro!

Recipe:

This homemade guacamole is so good, you may find that after one taste, there won’t be any left to share with others! This is one of our family favorites and it is so good for you!

4 medium or 3 large ripe avocados, smashed

1/2 red onion, finely chopped

2 serrano peppers, seeded and minced (add more seeds later to increase heat)

2 limes, juiced

1 bunch cilantro, chopped

salt and pepper to taste

Mix all ingredients together in a medium size bowl and serve with organic corn chips or on a whole grain tortilla! Delicious!

A delicious and refreshing salad! A great addition to any meal!

Recipe:

8 cups shredded red leaf lettuce (1-2 heads)

2 cups cooked or canned black beans, rinsed and drained

2 cups bite-sized sweet red pepper strips

2 cups frozen or fresh corn kernals

1/4 cup cilantro (about 1 bunch)

1/4 cup orange juice

1/4 cup cider vinegar

1/4 cup organic canola oil

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/8 teaspoon red pepper flakes

Combine in large bowl the lettuce, beans, peppers, corn kernels and cilantro.

For dressing combine the remaining ingredients listed in a tightly sealed jar or Tupperware bowl and shake until mixed well. Drizzle over salad. Eat immediately.

Perfect for lunch or a side for dinner! This super healthy and delicious recipe is so simple! I got it out of one of my favorite recipe books called, “Quinoa, The Everyday Super Food”.

Recipe:

2 cups water

1 cup quinoa, uncooked

1/3 cup olive oil

1/3 cup freshly squeezed lime juice

4 tsp. apple cider vinegar

2 1/2 tsp. ground cumin1 jalapeno, seeded and minced

1 1/4 cup frozen corn kernels, thawed

1 chopped red bell pepper

1 (15oz.) can black beans, rinsed and drained

1/3 cup chopped fresh cilantro

2 avocado,s chopped

sea salt and pepper to taste

Cook quinoa with the water in a rice cooker or on the stove like you would rice. While that is cooking. mix together the olive oil, lime juice and vinegar in a small bowl. Once the quinoa has finished cooking and has slightly cooled, place the dressing over the quinoa in a large bowl and allow the warm quinoa to infuse the flavors. Chop and add the rest of the ingredients to the quinoa and check to see if more salt and pepper is needed. Can be kept in an airtight container for up to 3 days in the fridge.

June 12, 2013September 4, 2013

Growing and Using Herbs: Chamomile

Chamomile is one of my favorite herbs! It’s fragrance has a light hint of apple with earthy undertones! Chamomile is an annual grown easily from seed or starts form your local nursery. It has very calming effects on the nervous system and is a great digestive aid! Whenever I feel as though my day has all but done me in, I make myself a cup of tea, sit back and read a good book! Most of my chamomile grew from reseeding itself last year and popped up perfectly around the small brick wall surrounding my peach tree. It’s very easy to grow and likes well draining, poor soil if you can believe it, hence it growing practically in the compact sand I have around my garden boxes! …well it’s better than weeds! 🙂

Chamomile has many benefits!

It relaxes the muscles in the uterine wall relieving menstrual cramps.
Is an excellent sleep aid.
Chamomile soothes stomachache muscles to help alleviate bowel problems and aids in digestion.
Because of the antibacterial properties found in chamomile, a cup of hot tea can help fight common colds.
Apply a paste of chamomile flowers on wounds to make them heal faster, improving the quality of skin from the oil of the flower.
Chamomile tea is good for preventing the escalation of diabetic ailments.

How to harvest and make chamomile tea:

Here is a link to a perfect video on how to harvest your chamomile!

Essentially you are going to want to harvest the flowers just as they open up and create a nice flat disc. Once the petals begin to curve down, they are bit past their prime. At this point you can either still harvest or allow them to go to seed. Here is a great video on how to save the seeds. Keep harvesting the flowers and you will keep getting more and more!

Once you have plucked the chamomile flowers from the plant spread across a paper towel and allow to dry completely, about 5-7 days.

Once completely dried, place inside a glass container to stay fresh for1 year.

When I make tea from my own herbs I like to use a 2-1/2 mesh ball. This keeps the herbs contained and allows them to steep appropriately. To make tea with your chamomile flowers, boil a few cups of purified water. Fill your mesh tea infuser with your herb of choice and place in either a tea cup or in the tea kettle once off the heat. Never boil herbs.

Allow the herbs to steep in the hot water for 15 minutes. Enjoy!

June 12, 2013September 4, 2013

Fresh Herb Grilled Chicken

This is one of the best recipes for chicken I have ever had! It’s bursting with flavors from the herb garden! Serve it with warm cinnamon honey butter pineapple!

Fresh Herb Grilled Chicken

Serves 8

1 T. fresh thyme, chopped finely

1 T. fresh sage, chopped finely

1 T. fresh rosemary, chopped finely

2 T. fresh parsley, chopped finely

2 T. fresh basil, chopped finely

2 garlic cloves minced

1/2 cup extra virgin olive oil

zest of 1 lemon

juice of 1 lemon

1 teaspoon kosher sea salt and freshly ground black pepper

8 chicken breasts, organic

Combine all ingredients together in a large bowl or plastic bag. Marinate in refrigerator for at least 2 hours or over night. Grill the chicken until just cooked through. Serve immediately

Warmed Pineapple with Cinnamon Honey Butter

Cut a large pineapple into spears. Spread a good quality cinnamon honey butter (or make your own) on the pineapple and wrap in foil. Place on grill and heat through. Serve warm!

June 12, 2013September 4, 2013

Growing and Using Strawberries

Every garden should have a small strawberry patch in my opinion! Nothing beats the burst of flavor from a home grown strawberry! They are easy to grow in a container or in the ground. Most strawberries produce their best within their first 5 initial years. There are 3 different types of strawberries:

June-bearing – produce an abundant crop one time in June. Good for making jam or canning.
Ever-bearing – produce in the late spring and late summer. Can produce during the middle of the summer if temps are cool enough to allow the plant to set flowers.
Day-neutral – once established and have reached maturity, the plants will produce all summer long, increasing yields with cooler temps.

All varieties require at least 8 hours of sunlight to produce good fruit. Strawberries prefer well-draining, rich soil that has been amended with lots of organic matter. They can be susceptible to root rot if grown in heavy wet soil. The best time to buy strawberry plants is in the early spring in bare-root form. They usually come in bundles of 10. Make sure the roots look healthy and have stayed moist. Larger potted plants are more expensive and do not produce more than less expensive bare-root plants.

After the first year, the first daughters (or runners) can replace the original mother plant. This keeps the fruit production high and the size large. Remove any other runners that come off the 1st daughters.

I grow an ever-bearing variety called “Sea Scape” for it’s large berries and wonderful sweet flavor. Just this year so far I have harvested about 4lbs. Here are just a few recipes we love using our own home grown strawberries!

This simple and beautiful salad will impress anyone over with it’s candied pecans, fresh strawberries and creamy feta cheese! I love to serve it with a homemade strawberry balsamic vinaigrette!

Strawberry, Pecan, Feta Salad

Serves 8

1 cup candied pecans

2-4 T. agave

2 lbs. fresh strawberries, hulled and halved or quartered depending on size (reserve 1/3 cup berries for dressing)

12 cups fresh greens from the garden or organic spring mix

1 (7-ounce package) crumbled feta cheese or more if you like

Spray a large skillet with non-stick cooking oil. Add the pecans and agave. Stir continuously until thickened and the pecans are coated well. About 10 minutes. Be careful not to let them burn. Remove from heat.Prepare the greens, strawberries and feta in a large salad bowl. Add the pecans once completely cooled. Just before serving, drizzle the dressing and toss.

Strawberry Balsamic Vinaigrette

Mix 1/2 cup olive oil, 1/3 cup strawberries, 3 T. balsamic vinegar, 1 T. sugar and salt and pepper to taste in a blender. Pulsing a few times leaving a few chunks of strawberries. Drizzle over salad just before serving.

Freezer jam is so easy to make! No hassle and it’s quick! It has less sugar than other preserves, making it a healthier alternative without the loss of flavor! Try eating some with my Rustic Rosemary Loaf! https://rootedemily.com/?p=197

Strawberry Freezer Jam

4 cups mashed strawberries or fruit of your choice. I like to use my blender.

1 cup organic sugar

1/3 cup instant clear gel

Mix together the sugar and clear gel then add the berries. Place in jars of your choice, leaving a 1″ head space. Place the lid on and freeze! Can be kept in the freezer for up to 6months.

This beautiful cake says summer time! Made with lemon and orange zest, it adds a delightful addition to any gathering! From the Barefoot Contessa cookbook “Parties”!

Strawberry Country Cake

For the cake:

3/4 cup softened butter

2 cups sugar

4 large eggs at room temperature

3/4 cup sour cream at room temperature

1/2 teaspoon lemon zest ( 1 lemon)

1/2 teaspoons orange zest ( 1 orange)

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon baking soda

For the Topping:

2 cups heavy whipping cream, chilled

4 tablespoons sugar

1 teaspoon pure vanilla extract

2 pints fresh strawberries, hulled and sliced

Preheat oven to 350`. Butter or spray two 8-inch round cake pans.

Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, sour cream, zests and vanilla. Mix well. Sift together the flour, corn starch, soda and salt. Add the flour mixture slowly into the batter. Mix until just combined and smooth.

Pour batter evenly into pans, smooth tops with spatula, and bake in the center of the oven for 40-45 minutes. Let cool in pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make filling and topping, mix the cream, sugar and vanilla with beaters until stiff peaks form. You can either stack the cakes on each other or slice them in half, layering with 4 levels. Place the cream on each layer, topped with berries and repeat until complete. Serve immediately!

June 12, 2013September 4, 2013

Rosemary Rustic Loaf

This is a wonderful recipe for those just beginning to bake bread! I love that it doesn’t take a lot of time to prepare, just a bit of thinking ahead! The crusty outside and soft chewy inside make this the perfect bread for dipping into soups or sauces! I found the recipe from “America’s Test Kitchen Baking Cookbook”. I recommend reading through the directions of the recipe first before proceeding.

3 cups all-purpose flour ( I used 2 cups spelt flour and 1 cup all-purpose flour)

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoon salt

1-2 tablespoons fresh rosemary, chopped (optional)

3/4 cup water, room temperature

1/2 cup mild beer (I use non-alcoholic Odoul’s and make 3 loaves at a time from one can), room temperature

1 tablespoon white vinegar

Whisk together the flour, yeast, salt and rosemary if using. Fold in the water, beer and vinegar until the dough starts to come together and looks shaggy (I like to make sure the flour is mixed in all the way). Cover with plastic wrap and allow to sit at room temperature for at least 8 hours or up to 18 hours.

Once the dough has risen and you are ready to continue, turn the dough out onto a well floured surface and knead by hand to form a smooth, round ball. Place a piece of parchment paper that is 18×12-inches inside a 10-inch skillet. Place the dough on the parchment and spray with non-stick oil, cover with plastic wrap and allow to raise until doubled in size, about 2 hours.

About 30 minutes before baking turn the oven on to 500` with the rack at the lowest setting. Place a large, cast iron dutch oven with lid, on the rack and allow to heat up with the oven.

Score the top of the loaf with a very sharp knife and sprinkle a little flour on top. Once the oven has reached 500` carefully remove the dutch oven and lid. Place the entire loaf and parchment paper directly into the pot, place the lid back on and put the dutch oven back into the oven. It is okay to let some of the parchment hang over the edge of the pot.

Once the pot is back in the oven immediately turn the oven down to 425` and bake covered for 30 minutes. Remove the lid of the pot and bake for another 20-30 minutes until the crust is a deep golden brown. Let cool on a wire rack at room temperature for about 2 hours before serving.

June 9, 2013September 4, 2013

Growing and Using Medicinal Herbs: Raspberry Leaves

Growing Raspberries

Every garden cannot be complete without a raspberry patch! Those delicious sweet juicy red berries are one of God’s greatest gifts to man in my opinion! I grow mine where they can’t take over to quickly, inside a garden box with the house on one side and the driveway on the other. They really love to spread! Raspberries are native to Utah and grow well up in the mountains! They prefer to have morning sun so they will do best on the east side of a garage, shed or house. Make sure they get at least 8 hours of sunlight to produce fruit. They are big water feeders and really prefer to be mulched with compost to keep the moisture in and regulated. Raspberries are very easy to grow, however they can be prone to iron chlorosis. I will give mine a dose of chelated iron (slow release) every 4-5 weeks to keep the leaves green and health.

Using Raspberry Leaves

Raspberry leaves have been known as a female herb for centuries.

Many people including myself have used it to strengthen the uterine wall while relaxing the smooth muscle inside the uterus to help alleviate cramps. Some even claim that it improves the chances of implantation and decrease the risk of having a miscarriage. The leaves are also full of vitamins, minerals, and plant compounds that help the body to detoxify excess hormones that may impede conception.

During pregnancy, one cup of tea can help with morning sickness, strengthen the baby in utero with all the nutritional benefits it provides and has been reported to reduce leg cramps and swelling in late pregnancy. The tea benefits the labor process as well, strengthening and shortening the durations of contractions. The benefits raspberry leaf tea provides for mother and baby after birth are rich breast milk due to the high levels of minerals as well as helping to regulate postpartum hormones bringing mom back to a healthy state of mind. Some women need to be cautious while using raspberry tea during pregnancy if they have experienced C-section (past or planned), premature labor, bleeding during pregnancy, expecting twins or any other complications. Always talk to your health care provider first before taking any supplements during pregnancy.

Even if you are not interested in getting pregnant raspberry leaf tea can help reduce cramping and regulate hormones, decreasing PMS.

The nice thing about raspberry leaf tea is that it is a balanced food so it’s safe for virtually everyone at every stage of life. My 8 year old daughter loves to drink it!

Harvesting Raspberry Leaves

The best time to harvest raspberry leaves is in the late spring through early summer. I cut enough every year to fill a gallon glass jar with dried leaves. It’s easiest to dry the leaves in a dehydrator, but you can do it outside in the shade of a tree on a screen too.

Once the leaves are dry, place them in a cool dark place. They should keep for a few years.

Emily’s Favorite Tea Blend

1 tablespoon dried raspberry leaves

1 tablespoon dried chamomile flowers

1 tablespoon dried peppermint leaves

4 cups purified boiling water removed from the heat. Place the herbs in a tea infuser and let steep in hot water for 15-20 minutes. Enjoy!

June 9, 2013September 4, 2013

Garden Salads

There aren’t too many things in this world better than walking out into my own back yard using the food I grow to make delicious meals. Whether I add a few things to a dish or make the meal mostly from what I grow I always feel a sense of satisfaction that I grew it with my own two hands! Fun and satisfying salads in the summer are a staple in our home, especially when we have such abundance! They are light and easy, just what we need this time of year with all the busyness of being outside and enjoying family and friends!

In the picture above is one of my favorite salads! I call it “Fiesta Salad”!

From my garden: heirloom lettuce, spinach, radishes, cilantro

Recipe:

Leafy greens of your choice, chopped

Cilantro, chopped

Radishes, chopped

Tomatoes, chopped

1 can black beans, drained and rinsed

1 cup frozen corn

2 avocados chopped

Juice of 1 lime

Good ranch dressing

This is one my dad made for me. It was so good I had to share!

From the garden: lettuce, Swiss chard, spinach, beets, sun sugar tomatoes

Recipe:

Chopped leafy greens of your choice

Spiraled beets

Chopped pears

Whole sun sugar tomatoes

Balsamic vinaigrette

This quinoa, spinach, tomato and feta salad is very satisfying! Perfect for a light meal!

From the garden: spinach, fresh chopped basil or parsley, red onions, tomatoes

Recipe:

2 cups cooked quinoa

2 chopped avocados

2-3 large tomaotes, chopped

4 cups shredded fresh spinach

1 small red onion chopped

1 cup crumbled feta cheese

1/2 cup fresh chopped basil or parsley

Salt and pepper to taste

June 9, 2013September 4, 2013

Growing and Using Medicinal Herbs: Comfrey

Comfrey is a wonderful herb with multiple benefits! The plant is very easy to grow and can be harvested multiple times a season. It grows well in full sun and well draining soil. One of my favorite comfrey products I use is a salve called Dr. Christopher’s Complete Bone and Tissue for all my physical aliments! It contains comfrey and other herbs. It is simply magical! As a fitness instructor for over 10 years who teaches multiple classes a week my body has begun to… well let’s say get a little older and over used so to speak. I have a bulging lower disc in my spine, knee pain and a weak rotator cuff. Whenever anything starts to flare up I put the salve on a few times a day and within a couple days I am back to normal again! I cannot say enough about comfrey!

Medical Benefits of Comfrey

Comfrey is good for fracture healing and bone lesions.
Comfrey is beneficial for treatment of muscle tears, sprains, strains, and dislocations.
Comfrey helps in arthritic conditions of bursitis, tendinitis, and torticollis.
Comfrey treats arthritis such as rheumatoid arthritis and osteoarthritis.
Comfrey is good for treating bunions and deformities of extremities.
Comfrey helps in treating intervertebral disc lesions and herniated discs.
Comfrey is good for circulatory system and improves poor circulation and varices.
Comfrey treats skin deformities like minor wounds, minor burns, fistulas, and psoriasis.
There are millions of comfrey natural products available in the market, the most prominent of which is comfrey gel which helps in treatment of some types of eczema, cracks in breasts, and varicose ulcers
For more info go here

Harvesting Comfrey

Here is an excellent video on how to harvest comfrey!

There is controversy over whether comfrey should be ingested or not. Studies have shown that comfrey taken internally can be dangerous due to it’s high levels of alkaloids, potentially harming the liver. However, the studies are a bit misleading in my opinion. They do show that the alkaloids could be dangerous, but that is because very large amounts were taken internally. More so than what the average person would normally ingest, however it is important to use caution. I know many people who have taken it internally and are just fine.

You can make a basic salve recipe with the dried comfrey leaves and roots. Anytime you use a root over the leaf or flower of the plant it will always have stronger constituents.

The first step in making your own medicinal salve is to make a solar infused herb oil. This can even be done with herbs for cooking. Fill a clean and dry wide mouth jar with dried herb leaves or roots. Cover with 2 inches of good olive oil. Cover tightly and allow to sit in a warm sunny spot for 2-4 weeks. The longer you allow it to sit the stronger it will become. You might expect the oils to go rancid, however as long as the herbs are infusing the oils they won’t due to the antioxidant properties found naturally in plants.

Strain the herbs through a sieve after the oil has been infused.

Strain further into a cheese cloth or piece of muslin. Be sure to squeeze the last bits of oil from the drained herbs into the bowl.

Now the salve is ready to be made!

Basic Salve Recipe

For each cup of infused herb oil, add 1/4 cup (finely chopped or shredded) beeswax. Heat the oil and beeswax together over very low heat, stirring occasionally, until the beeswax has melted.

To ensure the salve is the thickness you desire, place 1 tablespoon of the mixture onto a spoon and put in the freezer for a minute or two. Then check for firmness of the salve. Add more beeswax if you desire a more firm ointment. For a softer salve add more oil.

Once the mixture is the consistency you want pour immediately into small glass jars or tins. Be careful the oil is extremely hot! I get me supplies from here.

Store salve in a cool, dark place, where it will keep for several months. Add essential oils to enhance aroma and medicinal purposes.