The VS Single Distillery is the latest expression to launch from Martell, the world’s oldest cognac house.

A brand founded in 1715, Martell’s newest product marries spirits from a single distillation source in the Cognac region of France for a more intense, rich and fruity taste that reflects the brand’s new contemporary style.

Using grapes from Borderies, the smallest vineyard in the region, Martell is the only cognac brand to double distil exclusively clear wines that have been freed of all sediments, revealing and preserving the authentic fruit aromas of the grapes.

The new VS Single Distillery takes this same approach a step further, as each bottle is blended from eaux-de-vie (a clear, colourless fruit brandy translated from French literally as “water of life”) derived from a single distillation source in the Cognac region.

The result is a richer and more intense cognac expression of the trademark Martell style, with the same taste characteristics and eaux-de-vie profile, but with a smoother and fruitier blend. The liquid’s amber glow reveals intense notes of plum, apricot and candied lemon, allowing the aroma and taste to be enjoyed neat and in long drinks.

In the cognac world, VS stands for “Very Special”: only eaux-de-vie at least two years old can be used to make a VS cognac. Other denominators and expressions are permitted, such as “3 stars” or “luxury”, and as such are included in the VS cognac category.

Although cognac is essentially a type of brandy, to indeed be a true ‘cognac’ it must follow very strict production methods tightly regulated by French law – the Appellation d’Origine Contrôlée. A cognac must be made only from particular grapes, the best-known being the Ugni Blanc and Folle Blanche.  It is then twice distilled in copper sills and aged in French oak barrels for a minimum of two years.

VS Single Distillery Cognac, £27, by MARTELL

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

Travel and lifestyle brand TUMI have announced their latest addition to their lifestyle range with a dynamic limited-edition luggage collection in collaboration with Oklahoma City Thunder Point Guard and 2017 NBA MVP, Russell Westbrook.

Westbrook, known for his ferocity on the court, as well as his generosity to his community and bold fashion sense, designed the collection to captivate travelers and athletes alike. Working hand in hand to design the collection with the TUMI team, Westbrook wanted to blend the brand’s functionality and technical innovation with his own fashionable flair.

“I couldn’t be more excited to collaborate with TUMI, a brand that I have been a loyal user of for years. I’ve always enjoyed the process of transforming an idea through the design process, and the creative team at TUMI really executed my vision. I’m proud to share the functional and stylistic collection we’ve created together with people all over the world.” – Russell Westbrook

Looking to their existing collections for inspiration, he two conceived a six-piece collection of the brand’s high-performance ballistic nylon in a tonal red camouflage featuring black leather accents throughout the assortment.

The TUMI x Westbrook collection is made up of an International Carry-on, Double Expansion Travel Satchel, both the Morrison and Warren Backpacks, Jetsetter Tote, Hanging Travel Kit, and the Westbrook Dangler. Each piece within the collection features Westbrook’s personal mantra, “Why Not?” providing a reminder of empowerment and perseverance.

“I’ve very much enjoyed getting to know and work with Russell over the last year—he’s been an incredible supporter of TUMI long before this collaboration ever began, so it’s made the experience in working together that much more enjoyable because he truly understands the product. Russell has been extremely hands-on every step of the way; the respect, professionalism and kindness that he’s showed towards our entire team has been unparalleled.” – Victor Sanz, TUMI Creative Director

The Russell Westbrook Collection, from £135, by TUMI

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

If you search the internet there are a plethora of reviews labelling it as a, “miracle in a bottle” or “I noticed a difference in one night”- can they all be true? The formula is rumoured to have taken Kiehl’s chemists two years to perfect, and contains a blend of active botanical and essential oils designed to work their magic through the night. I’ve listed the headliners below.

Ingredients

Plant-derived (botanical) oils: Squalene and Evening Primrose Oil provide skin with botanical lipids similar to its own natural oils to protect and reinforce. Coriander Seed and Rose Hip Seed Oils provide a complete blend of Omegas (Omega 3, 6 and 9) to fortify the skin barrier function. They all work together to improve skin quality and to reduce the appearance of fine lines and wrinkles.

Essential oils: Lavender, Rosemary, Geranium and Rose Flower work synergistically to restore visible skin radiance, smooth the feel of skin and to protect it against environmental aggressors- all while hydrating.

The Reason Why

Why a night ‘treatment’ you might ask? You might know or at least have an idea why- during the day the skin works hard to protect itself against both internal and external aggressors. At night, it needs to regenerate, recover and replenish what it has lost as a result of these daily stresses. Which is where MRC comes in- working overnight to replenish the skin.

The formula has been designed to work most effectively between midnight and 4am when skin is naturally programmed to best absorb active ingredients. The reason why? During the night, the skin’s metabolism of nutrition is at a maximum rate due to the circadian rhythm of the body; a 24-hour cycle in the biochemical, physiological or behavioral processes of living things. Research has proven that during the day, skin is focusing on protection- the sebum secretion rate increases while the skin has a low metabolism. Whereas at night, skin focuses on rejuvenation and recovery; this activity attains its maximum level as the blood flow increases and skin’s rate of absorption of actives and cell turnover are at their peak.

And secondly- while we sleep, the skin is most amenable to rejuvenation and recovery as there are fewer environmental stressors that detract during this resting period.

Proof is in the Pudding

Overnight

• Fine lines appear reduced by 12%
• Wrinkles appear reduced by 12%
• Feel of roughness reduced by 18%
• Radiance looks improved by 10%
• Firmness/resilience feels improved by 9%

Four Weeks

• Fine Lines appear reduced by 37%
• Wrinkles appear reduced by 32%
• Feel of roughness reduced by 28%
• Radiance looks improved by 24%
• Firmness/resilience feels improved by 25%

My Thoughts and Experience of MRC

Kiehl’s was founded in 1851 as an old-world apothecary in New York’s East Village neighbourhood. Its experience in cosmetic, pharmaceutical, herbal, and medicinal knowledge is second to none- and the brand has developed and advanced their formulations through the generations. Kiehl’s might have been acquired by L’Oréal in April, 2000 but the French cosmetic giant appears to have left the New York brand relatively untouched and creatively free to carve its own path. Which obviously, I like. An example of this approach would be its ‘Proven science. Not magic.’ motto- very wholesome.

Midnight Recovery Concentrate I like too. Three drops cover my cheeks, nose and forehead- any more and it remains on the face, and no doubt absorbs into my pillow case instead of my skin. Fundamentally- a little goes a long way. Results wise, I’d have to agree that overnight my complexion is improved, it looks more nourished. I’ve used it for around a month, and will also admit that a month in my skin is in better condition. Delving deeper into ‘Proven science. Not magic.’ – it makes more sense, if you look at Kiehl’s marketing messages surrounding MRC- there are no ’10 years younger’ for instance but more healthier and better looking skin messages. I trialled MRC with Kiehl’s Ultra Facial Cream during the day and the MRC at night with the Ultra Facial Cream over the top as the temperatures dropped for extra hydration. Well done Kiehl’s, deserved success.

Midnight Recovery Concentrate, from £38 at KIEHL’S

With just 60 bottles set to be available worldwide, the new Loch Lomond 50 Year Old is the Loch Lomond Distillery’s oldest and rarest malt whisky.

It also marks a coming of age for the award-winning independent distiller, which is located on the banks of Loch Lomond at Alexandria, where the Scottish Lowlands and Highlands meet. The Loch Lomond 50 Year Old was distilled in 1967 in the distillery’s unique straight neck stills and matured in American oak hogshead for 31 years, then in European oak hogshead for a further 19 years before being bottled at 46.2% abv.

Each hand-blown Glencairn crystal decanter encasing the Loch Lomond 50 Year Old is presented in a bespoke chest created by ‘architects of objects’, Method Studio in Scotland. Husband and wife team, Callum Robinson and Marisa Giannasi, have previously collaborated with some of Britain’s most iconic brands including Burberry and Jaguar.

Tasting notes for the Loch Lomond 50 Year Old promise a nose of heady oak spice of clove and cinnamon with sweeter notes of sultanas and raisins with creamy vanilla fudge, followed by intense vibrant tropical fruit with a honey sweetness on the palate. The finish offers warming stem ginger, bursts of gooseberry and elderflower and grapefruit citrus.

Crafting the 50 Year Old has been the work of Loch Lomond Master Blender, Michael Henry, who pointed to the care and craftsmanship required to nurture and protect ageing whisky.

“The expectations are high when you are working with a whisky as special and scarce as this and it came with great responsibility, but selecting and perfecting this single malt was a true honour. Our innovative straight neck stills are synonymous with the fruity notes they give to the whisky. The Loch Lomond 50 Year Old has been granted the time to truly concentrate that character, resulting in a rich, tropical fruit flavour.” – Michael Henry

The 50 Year Old limited edition is priced at £12,000 and will be available to buy in the UK at the most prestigious independent specialists including The Whisky Shop, The Whisky Exchange, Royal Mile Whiskies and Master of Malt from December 2017. It will also be on offer in global markets, including Singapore, Taiwan, China, Japan and Travel Retail.

50 Year Old Whisky, £12,000, by LOCH LOMOND

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

In 2018, the Royal Airforce will celebrate its 100th anniversary. A brand founded on a love of aviation, it comes as no surprise that Bremont will commemorate this significant anniversary with the 1918 Limited Edition watch.

A percentage of the proceeds from the watch will go to the Royal Air Forces Association (RAFA), which has supported current and former RAF personnel for almost 90 years. Continuing the tradition of the company’s Limited Edition range, the Bremont 1918 encapsulates RAF heritage.

“The RAF Association is delighted and honoured to be working with Bremont in this important milestone year for the RAF. Bremont’s generous support will enable us to provide much-needed welfare help to both serving and veteran RAF personnel and their families.” – Air Marshal Sir Baz North, RAFA President

The watch’s rotor will include material from four historic aircraft which fought with the RAF during major campaigns of both world wars, and the am/pm indicator has been carefully designed to depict the Supermarine Spitfire dogfighting in the Battle of Britain during the day, and the Avro Lancaster bomber flying on a night mission lit up by search-lights.

The incorporation of a telemeter, which allows the user to approximately measure the distance to an event that can be both seen and heard (e.g. a lightning bolt or a torpedo strike) using the speed of sound, is another first for Bremont. The 43mm watch case, available in white gold, rose gold and stainless steel, houses the BE- 16AE chronograph.

A Bristol Blenheim, a Supermarine Spitfire and a Hawker Hurricane that all flew during the summer of 1940 are incorporated into the watch- each of these Battle of Britain aircraft forms a propeller blade in the rotor. The movement of the Bremont can be seen through the open sapphire crystal case back.

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

A brand focused on modernising the whisky drinking experience through design, Norlan’s first whisky glass was launched in December 2015, after exceeding their initial funding goal on Kickstarter by 1,000%.

The original, transparent double walled glass was formed from two separate two-part molds: one for the inner wall, and one for the outer wall. When the inner and outer glass walls are prepared, the rims are reheated and the inner glass is inserted, at which time the rims are sealed, creating a hollow body glass with an inside shape that is quite different to the outside shape.

The advantages of this double walled construction, Norlan say, is the aeration and aroma it provides to the whisky drinking experience. When swirled around the glass, the whisky forms a standing wave shape, which increases the surface to air ratio and rate of oxidisation, causing more ethanol to evaporate and resulting in a significantly more expressive whisky.

The shape of the inner wall of the glass begin to close from bottom to top, then flare out again so as not to hit the nose. The shape forces the aroma of the whisky towards the nose while diffusing the ethanol away from the face, improving the taste of the whisky.

“Fifty-three years in this business and still there are some things that surprise you. This is the best glass I’ve ever used… Better than the glass I test my own whiskies with.” — Jim McEwan, Master Distiller

While many whisky drinkers will enjoy a drink from a wide, open-brimmed tumbler, some prefer a glass with a narrower aperture at the brim provided by a tasting or nosing glass, also known as a Copita, which concentrates the aromas and allows for inspection of the spirit’s color without marking the glass’ bowl with fingerprints.

A downside to the shape of this glass can be that they often concentrate the shape of the vapor in such a way that they tightly focus it, causing the ethanol to punch into the eyes and nose, as well as forcing the drinker to tilt their head up and back, cutting them off from their surroundings.

The tumbler, on the other hand, is a more social glass, allowing the drinker to sip the whisky while maintaining eye contact. However, the wide opening of the glass diffuses the aroma of the spirit too widely, fading and flattening out the smell away from the nose.

Norlan took the preferences of both of these designs into consideration during the design process, and through an extensive testing process, used this information to create an entirely new class which incorporates she shape of both the traditional tumbler and more specialist tasting glass.

Their new VAILD Black Edition glass takes the whisky tasting experience to the next level. Developed to create a unique blind nosing experience, the opaque black outer wall conceals the whisky within. The black outer wall traps any light within the glass, taking the appearance of the whisky with it, causing the drinker to rely solely on the aroma and flavour of the spirit during the tasting of the whisky.

The VAILD Black Edition Whisky Glass, by NORLAN

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

Luxury German electronics brand Loewe has introduced its latest range of televisions, the “bild 3”.

The bild 3 demonstrates the latest technology combined with sleek, minimalist design, resulting in an understated yet refined looking TV which anyone can appreciate. Despite being Loewe’s entry-level model, the bild 3 doesn’t sacrifice in terms of image quality, audio output and design.

With a design intended for spaces where less is sometimes more, the bild 3 fits a wide range of room shapes and sizes. The TV comes in three different sizes, 43”, 49” and 55” in two colours, Graphite or Light Grey, and a variety of stand options covering every placement possibility – wall-mounted, table-mounted or floor-standing.

The 55” model offers bild 3’s most sophisticated screen yet. Its OLED display produces life-like colours and high levels of contrast for a natural, crystal clear image. Thanks to Dolby Vision, HDR10 and HLG, this model produces high dynamic range (HDR) images for a level of depth and a colour spectrum that provides an extremely authentic reproduction of images on screen. The 43″ and 49″ models also feature Ultra HD 4K displays on the latest LCD screens.

Sound-wise, the bild 3’s integrated soundbar features 4 drivers, 2 passive radiators and base reflex for high clarity dialogue and a well-balanced, room-filling 2 x 40 watts of total music power. The 43 and 49” models are also available with optional DR+ which adds an integrated 1TB hard-drive for pausing live TV and recording TV series and movies. DR+ models also feature an integrated 5.1 audio decoder with digital audio link which makes it easy to connect any of Loewe’s sound systems.

Integrated Bluetooth connectivity means a phone or tablet can be connected and used to stream music through the TV soundbar and any connected speaker system. Alternatively, listen to the TV audio using Bluetooth headphones – these can be set at a different volume to the TV speaker to provide additional flexibility.

The customisable Home Screen gives access the TV channels, radio stations, websites, apps and connected devices of your choice. Whether it’s an Apple TV, Playstation or Sky box, all of these devices can be presented as named devices with logos on the home screen in the position of your choosing, so you don’t have to guess which HDMI to connect. Integrated apps provide access to streaming services including BBC iPlayer, Amazon Video, Netflix, Youtube and TIDAL which offers access to over 40 million music tracks.

The bild 3, from £1,690, by LOEWE

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

In the history of the Air Jordan lineage, the combination of innovation and style has always been a key balance.

For instance, the Air Jordan II combines the style of its sophisticated Italian look with the innovation of its intelligent sole unit. This tradition is continued through the new Air Jordan XXXII, a shoe inspired by the essence of the Air Jordan II, but filled with its fair share of more-than-meets-the-eye tech.

“We’ve always explored new materials and technology to create the best game shoe. That was evident when we went to Italy to make the II, and it still rings true today. On the XXXII, we challenged our designers to push the limits while staying true to the brand’s DNA.” – Michael Jordan

While the craft of the Jordan II’s leathers, textures and shaping is impressive, what’s underfoot best explains the shoe’s innovative design. At the time, the sole unit, which relies on a direct-injection PU, required Italian ingenuity — and subsequently brought Nike a step forward in footwear design and engineering.

Similarly, the Air Jordan XXXII benefits from the first-of-its-kind Flyknit upper with high-tenacity yarn.

“With Jordan shoes, we obsess the style in a way that puts many of the performance elements under the hood, so to speak. or example, I wanted to make the laces just disappear into the knit structure, but inside there is a whole harness system with webbing that really locks down your foot.” – Tate Kuerbis, Jordan XXXII Designer

The flyknit upper of the shoe, formed with high-tenacity yarns, uses its knit structure to reduce stiffness at the forefoot and modernizes the moccasin-like toe box of the Jordan II. The digital craft of the knit is balanced by a more traditional application of a molded leather or suede at the heel counter. For the first time, the Air Jordan XXXII will launch globally in a mid and low version.

The Air Jordan XXXII, by NIKE

Jack Lenton

Jack is the Deputy Editor of Ape to Gentleman, focusing on Men's Fashion, Footwear, Cars, and Technology.

Lazio, Navy Plain suit from SUITSUPPLY

Tailoring has become more appealing for the casual aesthetic with some suits now available in jersey or at least more relaxed fabrics in unconstructed offerings. You can now wear a suit for work, for play, and for going out. We aim to give you some insight into helping your choice of suit selection, how to wear it and how to take care of it. In this edition of The Rail you’ll find suiting options from premium brands; Gieves & Hawkes, Hardy Amies, Corneliani. Thom Sweeney and P Johnson Tailors alongside the more affordable brands- English Cut and Suitsupply.

Fit and Proportion

We often hear that some men want ‘fitted’ suits that are slim and flattering. Unfortunately, it’s easy to fall into the trap of buying a fitted suit but ending up something tight and ill-fitting, that isn’t complimentary. Fitted does not mean that it should be tight on the calves, thighs, seat, chest and shoulder areas. A tailor will tell you that it should be flattering to your body type and the fit should reflect that.

Suit and accoutrements from Corneliani

Nowadays it’s common to find shorter jackets that sit either above or in the midsection of the seat. This results in the trouser looking longer and therefore the body looking out of proportion. If tall, keep proportion in mind at all times- a double vented back keeps a straight back and sits over the waist nicely.

Suit combination from TRUNK CLOTHIERS

Wear a suit jacket where, with your arms down by yours sides, the tail-edge ends, with your arms down by your sides, meet your fingers curled. This allows for a perfectly balanced looking suit. From there, you can play around with the break on your trouser and whether you wish to have turn-ups or a clean finish. The jacket should fit comfortably on the shoulders without too much overhang, or on the opposite side of the spectrum, not show your arms bulging and pulling the fabric.

A wider lapel from P Johnson Tailors

Shorter jackets tend to lend towards a more casual look, while slim lapels can help thin you out. A wider lapel offers better balance or a broader look for the thinner man, but too wide can drown you in your suit, while a peak lapel gives slightly more flair than a notch lapel is unable to give. My vote is for a happy medium- nothing too slim, nothing too wide- just medium. Whatever lapel you choose though, ensure it is a respectable width and a balanced distance from your shoulder- this will help achieve a well proportioned jacket that slowly sculpts to your chest through wear.

Ready-to-Wear and Made-to-Measure

A lot of ready-to-wear brands offer a decent selections of suits- however, be aware that they might not be right for your body shape. If you’re on a budget, keep an eye out for certain aspects of the suit that can be altered; such as unfinished hems on the trouser so you can get the finishing you want. Aim to either have a half break or clean break above the ankle. Why not try a turn-up cuff- 1.5” for shorter legged men or 2” for taller men- this will provide more shape and focus to the trouser.

Suit above and below by GIEVES & HAWKES

One thing to be aware of with RTW jackets, reflecting in the pricing, is the use of fused or canvased jackets. Fused jackets tend to be stiffer on the body and don’t allow for much give or wear to your body’s contours. This is a preferred form of manufacturing by some brands as it is cheaper to produce. The results can still be effective, but it’s something worth knowing when comparing suits. A canvassed jacket, achieved with layering sheets of canvas under the top layer allows for a softer drape and more comfortable wear.

When it comes to Made-to-Measure, various brands now work around a block of their house style to customise accordingly. This will give more accuracy to the fit of the jacket and trousers. You will then be able to choose from a varied selection of cloths and speak to the brand’s tailors regarding your wishes of finishes such as your pocket preference and interior lining.

Bespoke

Featured image (top) and above from HARDY AMIES

The perfect fit for your body and in any style you wish, normally in your tailoring house of choices’ own unique way. You can’t go wrong with a bespoke suit. A worthwhile investment and an experience every man should have in his lifetime. Be prepared for a bill of around £2,000+ however. I recommend THOM SWEENEY or ENGLISH CUT.

Styling your Suit

There are many options when it comes to the traditional shirt and tie combo- my favourite shirt brand; Eton, offer a great selection of shirts, which should be matched with a Drake’s tie, who have an option for all occasions. Button down shirts give the best look whether you’re wearing a tie or not, and cut-away collars tuck themselves nicely under the lapel.

Suit and roll-neck both from Corneliani

Photography (above) by Mr Nacho Alegre for MRPORTER.COM

Why not change things up by wearing with a polo shirt, giving the best of both worlds in terms of smart and casual. You can pair with a dark merino wool option for a sharp finish. For cooler days, why not pair with a roll-neck or even pair a v-neck jumper with your classic shirt and tie.

Caring for your Suit

One trick to keep your suit in good shape, without the need of taking it to the dry cleaner, is to simply hang it in your bathroom while you take a shower or bath and let the steam loosen up threads and freshen up the suit. Another option is of course to rotate your suits to ease on constant wearing. It’s also advisable to get a second pair of trousers to help with continual wearing of the seat and stitching in the crotch area. Note that a well fitting suit won’t wear down as quickly as tighter fitting trousers.

Ensure your suits are protected from moths with natural preventatives such as dried lavender satchels placed inside your wardrobe. This is a worthy precaution compared to the alternative- discovering your beloved suit is peppered with moth-holes.

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Save those tomatoes! Now's the time to get creative with preserving the wonderful tastes of summer.

Photo: Jodi Torpey

There may be a colander full of green tomatoes to use once the temperatures drop for fall, but I'm more concerned with the beautiful fruits that are still ripening on the vine. I don't want to let a single orange, black, red or pink jewel go to waste.

I'm spoiled after spending the last few months picking home-grown tomatoes and tossing them onto green salads or slicing and topping them with fresh basil leaves. Tomatoes in all colors, shapes and sizes have found their way into many meals from margherita pizzas to fresh pasta sauce; herby frittatas to those stuffed full of stuff.

Because I hate to let go of that fresh flavor, I take time to squirrel some away for winter. Here are four ways to savor summer tomatoes long after the season ends:

Roast 'em and freeze 'em. When tomatoes are extra plentiful it's difficult to keep up with them and some may get a little soft. Slice or chop tomatoes into even pieces, place in a baking dish or pan and drizzle with olive oil. Roast in a 375 degree oven for 30 minutes, turn and continue roasting until tomatoes are juicy and slightly browned. Freeze for a quick pasta sauce on chilly winter nights.

Pickle 'em. Small-sized or cherry tomatoes can be made into refrigerator pickles, just like cucumbers. Sort, wash and place whole cherry tomatoes in jars, add thinly sliced onion and cover with a mixture of ½ cup vinegar, 5 tablespoons water, 5 tablespoons sugar and ½ tsp salt. Cover and refrigerate. Use pickled tomatoes as a condiment or add to other vegetable dishes.

Candy 'em. Candied cherry tomatoes make a nice substitute for chutney to use with hearty stews or curry dishes. Use the same sweet syrup as making other candied fruit, like candied jalapeno peppers. Tomatoes can be kept in jars in the refrigerator or processed in a water bath. Check with your county's extension for processing times.

Bake 'em, Savory quick breads are another way to preserve fresh tomatoes (and other vegetables). There are many recipes to try, like a tomato-cheese quick bread adapted from Bernard Clayton's New Complete Book of Breads.

What are some of your favorite ways to preserve the taste of tomatoes?

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This Welsh Rabbit is actually called a "Blushing Bunny" because I added sliced tomatoes on top. Click on other pix to enlarge and read captions.

susan belsinger

I find it best to make the sauce in a double boiler as it is less likely to stick.

susan belsinger

Pour the Welsh Rabbit sauce over the toast (which can be rubbed with garlic if desired). It can be placed briefly under the broiler if you want to brown it and make it bubbly--however pay attention and don't let it burn!

susan belsinger

This time of year I like to make my rabbit into a "Blushing Bunny"--ripe tomatoes just make it better!

susan belsinger

This Welsh Rabbit is actually called a "Blushing Bunny" because I added sliced tomatoes on top. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Rarebit or Rabbit--it's basically a cheese sauce over toast. I made this for the Great Hops Cookoff (had just 10 minutes) at the IHA conference and of course, I added herbs and a good hoppy IPA for maximum flavor, along with a dead-ripe summer tomato sliced on top. This is a quick and easy dish to make when you don't know what to have for lunch or supper and you don't feel like having just a sandwich.

Well if you look up Welsh Rarebit or Welsh Rabbit, there are lots of ideas how this recipe got its name and which name is indeed, the correct usage. Rarebit is a derivation of Rabbit, which most folks believe is the proper name. Although no rabbit is involved in the making of the dish... and never has been. Probably the Welshman who went a hunting for the rabbit wished he'd brought one home instead of having bread and cheese again for supper.

The dish Welsh Rabbit was first recorded in 1725, with the origin unknown, and there has been an infinite number of versions of this dish since then. In 1785, the dish was referred to as "Welsh Rarebit" by a Francis Grose. Grammarian H.W. Fowler, in the 1926 edition of the Dictionary of Modern English Usage, states his point of view: "Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong". Even Irma Rombauer in The Joy of Cooking, goes on about the name: "Our correspondence is closed on the subject of rarebit vs. rabbit. We stick to rarebit because rabbit already means something else." Personally, I find the etymology of this one quite entertaining. There is no toad in toad-in-the-hole, there is no turtle in mock-turtle soup and there is no rabbit in Welsh Rabbit.

Whatever it might be called, the dish is basically a wholegrain bread with cheese that has been melted over it, often the cheese is grated and beaten with milk, beer, or wine and an egg and heated as a sauce or baked in the oven so that it is melted and bubbling. Over the years, ground mustard seed, Worcestershire Sauce and a pinch of cayenne pepper have become standard ingredients.

I have added garden grown thyme to my rabbit, along with half-sharp paprika and garlic, even though it is not at all traditional it is very tasty. If you don't like beer, use milk instead. If the sauce seems a little thin, no worries since it soaks into the toasted bread quite nicely. I've seen some recipes add flour as a thickener though I do not want it pasty. Traditionally, a wholegrain bread has been used--no lily-livered white bread--both rye and pumpernickel are good choices also.

If you add a fried or poached egg on top of the rabbit it is called a "Buck Rabbit" or a "Golden Buck". The addition of tomato on top (my favorite way) it becomes a "Blushing Bunny"--I'm not making this up!

Hope you'll try a version of Welsh Rabbit while tomatoes are still in season!

Welsh Rabbit

Welsh rarebit (or Welsh rabbit as it was first called-and is considered by some-the correct name) is a simple dish. There are many variables-and some folks are traditionalists and will rail on about using only certain ingredients.

I am loose about my rarebit and season to my taste. Garlic is totally not a traditional ingredient, however I like my cheesy-beer sauce flavored with it, so I add the allium. In addition, I adulterate my rarebit with green herb flecks of dried thyme. The half-sharp paprika adds sweetness with a bit of pungency-if you don't have it, use regular paprika with a pinch of cayenne-or if you don't like the heat, just add paprika. Most recipes call for ground mustard powder, which I use, however I quite like mustard in this cheesy sauce, so I also add a Dijon-style mustard. I am a vegetarian so I use an anchovy-free Worcestershire. Use a beer with flavor-I like the bitterness of IPA, although stout and porter are tasty too-no wussie "lite" beers.

Serves 3 to 4

1 tablespoon butter
1 teaspoon English mustard powder or ground yellow mustard seed
1/2 teaspoon half-sharp paprika
1/2 teaspoon dried thyme leaves, crumbled
1 clove garlic, pressed
1/2 cup flavorful beer
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
8 ounces sharp cheddar cheese, grated
1 egg yolk
6 to 8 slices country-style, whole-grain bread (2 slices bread per person)

A heavy-bottomed saucepan can be used, however a double boiler is easier for not worrying about burned cheese. Place the top part of the double boiler over boiling water. Add the butter and melt it. Stir in the mustard powder, half-sharp paprika, crumbled thyme and pressed garlic and stir to combine. Stir in the beer-I use a whisk. Once the beer starts to warm, add the Dijon and Worcestershire and blend well.

Once the beer is getting hot, stir in a handful of cheese. As it melts continue adding the cheese in two or three more additions, stirring well and melting. Do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool just a bit-about 5 minutes.

In a small bowl beat the egg yolk and add about 1/4 cup of the cheese sauce to the yolk, whisking well until smooth. Add the egg to the cheese sauce and whisk. Keep the sauce warm; if it cools it may solidify. (It can be gently reheated and whisked if this should happen).

Heat the rabbit sauce to hot and put the toast on plates. Ladle the hot sauce over the toast. Serve as is, or place under a medium-hot broiler for a minute or two until golden and bubbling. Serve immediately.

Option: In season, place sliced, summer-ripe tomatoes on top and garnish with a little sea salt and freshly ground pepper. Alternatively, a sprinkling of fresh minced chives is also lovely in spring.

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Now's the time to start saving all those homegrown culinary herbs to use for savory winter recipes. 

Photo: Jodi Torpey

The plants in my patio herb garden are slowing down, but I have to start speeding up. There's no time to waste at the end of the season if I want to make the most of those delicious herbs before they call it quits.

I've been busy in the kitchen. There's a lot of pickling, roasting, canning, freezing and drying going on around here. 

In addition to making sure not a single fresh vegetable goes to waste, I've been busy in the herb garden, too. If I want to use all those gorgeous culinary herbs this winter, I have to keep clipping, snipping and drying.

There's an abundance of basil, thyme, tarragon, chives, rosemary, sage and oregano. Here are three quick and easy ways to preserve these herbs:

1. Hang them up. Clip herbs like basil and sage in the morning while the leaves are at their freshest. Sort through the leaves and discard any that are damaged from insects or disease. Wash gently and pat dry with a paper towel. Then bundle in clusters, tie with a rubber band and hang them in a cool place to dry. An ordinary metal clothes hanger and a few clothes pins make a cheap herb drier.

When herbs are crunchy dry, remove whole leaves from the stems and store in an airtight container away from the light. Wait to crush herbs until using them in cooking.

2. Lay them down. Another way to dry herbs like oregano, rosemary and thyme is to sort them, rinse, pat dry and place them on a drying screen where air can circulate around them. A simple alternative is to place them on a paper towel making sure not to crowd them. Smaller leaves will dry in just a few days.

3. Microwave them. The tender leaves of some herbs, like chives, need a slightly different method for drying. I've tried hanging them or placing them on a screen, but they lose their color. The solution is to sort, wash, dry and snip them into 1/2- inch pieces and spread them on a paper towel in the microwave. Cover with a second paper towel and microwave on high for 40 seconds. Check for dryness and continue in 20-second increments until the chives are nearly dry. Allow them to air dry completely before storing in a jar or other airtight container.

There are other methods for preserving chives, like mixing them into butter and freezing.

What easy ways do you have for preserving your home-grown herbs?

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Here's a trio of chiles to try: 'Rezha Macedonian', 'Chocolate Habanero' and 'Chocolate Ghost Pepper'. Click on other pix to enlarge and read captions.

susan belsinger

'Rezha Macedonian' is an attractive chile--it is mildly hot--however highly ornamental.

susan belsinger

It is hard to believe that this intricate design is on a chile pepper! I will be using these for ornamentation for sure.

susan belsinger

'Chocolate Habanero' is hot like other habs, though I think it might be a bit sweeter.

susan belsinger

These beauties are hot, hot, hot! Bhut jolokia, also called ghost peppers are over a million SHU! I use them carefully and sparingly.

susan belsinger

Here's a trio of chiles to try: 'Rezha Macedonian', 'Chocolate Habanero' and 'Chocolate Ghost Pepper'. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Being a confessed chilehead, I have grown many varieties for over 40 years. Here are a few that might be new to you, that I think are worthwhile growing. This year, I tried three new chiles that I have not grown before, though I have grown similar cultivars of the habanero and the ghost peppers.

Rezha Macedonian

I must confess that I grew this chile pepper just for its appearance. I was intrigued when I saw it in Baker Creek's catalog. There it states that the name means "engraved" and 'Vezeni Piperki', another local name translates to "embroidered". The peppers are long and thin and the skins are covered with "curious striations". I was slightly hesitant to buy it because it looks leathery, cracked and somewhat dried or parched--and I do not like it when my jalapenos get cracks on them. However, I went for it anyway and so did a gardening friend of mine, whose Rezhas grew more prolifically than mine (pictured here).

Tasting them is variable. The seed cavity is fairly hot and the chiles vary from mild to slightly hot with a flavor that is not particularly special. I was worried that they would be tough and they are a bit chewy, although when used in salsa this is not at all noticeable. I hope to try some of them and use them on wreaths and swags because they are so unique in appearance--each one is like a piece of artwork as you can see in the photos.

Recently, friend Anne Thompson and I used a number of her Rezhas to make salsa with tomatoes, onions, garlic, savory, lime juice, primarily Rezhas and just a couple Fatali and Chocolate Habs and it was too hot for her. We had used all of the tomatoes, so we added the ripe peaches that we had to help lessen the heat. It turned out to be very tasty--and still pretty pungent.

Chocolate Habanero

I've grown the common orange habanero, as well as a few red cultivars and a 'Mustard Habanero' as well as the Caribbean 'Scotch Bonnet'. The chocolate one is just as fiery as the aforementioned, registering at about 300,000 Scoville Heat Units, only it is a lovely red brown color, which makes one think of chocolate. It has that lovely fruitiness like the other Capsicum chinensis, which I would describe as slightly apricotlike.

Chocolate Ghost Pepper or Bhut Jolokia 'Chocolate'

I picked up a plant of this from Inlet Culinary Garden in Pawley's Island while I was having a "Family Eclipse Reunion" in South Carolina. It has the same wicked heat as the ghost pepper at about 1,000,000 Scoville units, however it is a little sweeter and fruitier than the red ripe ghost pepper. Use this incendiary chile carefully. The chocolate-colored peppers make a handsome display plant.

I would grow all three of these chiles again next season.

Remember to wear gloves if you are preparing really hot peppers in the kitchen!

Have you tried any new chiles this season that you would grow again?

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This is a simple and tasty recipe for cherry tomatoes. The garlic chives and their blossoms and the arugula really add pizazz! Click on other pix to enlarge and read captions.

susan belsinger

Nowadays, cherry and pear-shaped tomatoes come in all sizes and colors.

susan belsinger

Garlic chives are in full bloom now and their flowers are as tasty as their leaves. Use them anywhere you might use garlic or onions. A few flower heads snipped over a salad provide about as much flavor as a small bunch of scallions!

susan belsinger

I use these edible flowers to garnish salads, pasta, pizza, tacos, casseroles and they make a great vinegar.

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Always rinse edible flowers under cool running water or swish them in a bowl of water to remove any critters that might be in hiding. I wash and spin my salad greens like arugula in a salad spinner.

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I cut the cherry tomatoes in quarters lengthwise. I don't prefer to use them whole in salads--they are really squirty when you bite into them--which is fine out in the garden straight from the vine. Regular tomatoes can be used--just cut them into bite-sized pieces.

susan belsinger

Use both the flowers and the leaves from the garlic chives. I cut the leaves with kitchen scissors, right into the salad bowl. Snip the chive flowers from the umbel and scatter them overall. If the arugula leaves are big, chop them coarsely.

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Tomatoes with Arugula and Garlic Chives is as pretty to look at as it is good to eat. Eat it as a salad, with some crusty bread and imported olives. Or use it to top bruschetta or pizza garnished with a little feta or Asiago, or toss it with pasta and add a bit of Parmigniano.

susan belsinger

This is a simple and tasty recipe for cherry tomatoes. The garlic chives and their blossoms and the arugula really add pizazz! Click on other pix to enlarge and read captions.

Photo: susan belsinger

Although the most popular herb to pair with tomatoes is basil, no contender, many other seasonal herbs combine well with these beloved juicy fruits. In Greece, oregano is the herb served on their summer Greek salad of tomatoes, cucumbers, feta, sometimes garnished with olives or capers. Mint is often paired with tomatoes, especially in tabouli and sometimes combined with breadcrumbs on top of a baked tomato. Tarragon is often used on tomatoes in France and Mexican mint marigold is similar in flavor. Of course, the herb of choice with tomatoes in most Latin American and Mexican dishes is cilantro. Besides these other herb ideas, below is a tasty recipe for tomatoes with arugula and garlic chives.

This is a great way to use cherry tomatoes, although regular tomatoes can be used... just cut them into bite-sized pieces. I love eating cherry tomatoes out-of-hand when I'm in the garden or snacking in the kitchen, however I prefer to cut them for salads rather than plop them on there whole. A whole cherry tomato is hard to spear with a fork in a salad plate and more than once I have squirted myself or neighboring diners when biting into a cherry tomato at the table. I recall, when my daughter Lucie was small, we were dining out with my parents, and she bit into a cherry tomato and it squirted across the table and landed directly on her grandfather's silk tie.

Right now the garlic chives are in full bloom--and these oniony-tasting, edible flowers pack a powerful punch. If you haven't tried them, you might be surprised at what a strong allium flavor just one tiny bloom has. A few flowerheads will flavor an entire salad bowl.

Arugula is bolting now, so use it up--and the flowers are quite good to eat. It is time to plant some more as a fall crop right now; it is a good cool-weather green.

Tomatoes with Arugula and Garlic Chives

Tomatoes with Arugula and Garlic Chives is as pretty to look at as it is good to eat. Eat it as a salad, with some crusty bread and imported olives. Or use it to top bruschetta or pizza garnished with a little feta or Asiago, or toss it with pasta and add a bit of Parmigniano. This recipe first appeared in The Greens Book by Susan Belsinger and Carolyn Dille, Interweave Press, 1995--and I've made it every summer, numerous times, ever since!

Serves 4 or 6

1 pint cherry or pear shaped tomatoes, quartered lengthwise and halved crosswise

About 2 to 3 tablespoons extra-virgin olive oil

1 to 2 tablespoons balsamic vinegar

2 to 3 cloves garlic, minced

About 2 tablespoons chopped chives, common or garlic

Salt and freshly ground pepper

About 2 cups arugula leaves

Chive flowers for garnish

Combine the tomatoes in a bowl with the olive oil, balsamic vinegar, the minced garlic, chives and arugula. Salt and pepper generously and toss well. Taste for seasoning and adjust with oil, vinegar or salt and pepper as needed.

Serve straightaway or the salad can sit at cool room temperature for an hour or two before serving; the tomatoes will give off a lot of juice if allowed to sit. Serve the salad as is or spoon the tomato and herb mixture evenly over garlic bruschetta drizzling a little of the marinade juices over all, or toss with pasta adding a drizzle more of olive oil. Garnish with chive blossoms before serving.

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Stuff and bake squash halves for a garden-fresh dinner now and freeze some for a quick meal when life gets hectic this fall.

Photo: John Pendleton

Zucchini is just one group of summer squashes that also includes yellow straightnecks, scallops, and yellow crooknecks. All of these squashes grow on short-vining bushes, pump out beautiful yellow squash blossoms and can be ready to harvest in as little as 40 days.

They're also quite prolific. That means when you add a few squash plants to the vegetable garden you'll need some kitchen inspiration. 

Here are some of my best ideas for enjoying zucchinis and yellow summer squashes while they're at the peak of perfection:

• Chocolate squash cake has to be at the top of the list of ways to use summer squash. Zucchini or yellow squashes make a moist snack cake that easily hides the fact it's made from a garden vegetable.
• Trade out large slices of zucchini for eggplant and turn it into a zucchini parmesan.
• Shred the squash and mix with egg, bread crumbs and your favorite spices to fry up a big batch of zucchini pancakes.
• Freeze zucchini slices to use this winter in minestrone soup and other cold-weather dishes.
• A frittata loaded with fresh vegetables from the garden can include a layer of zucchini slices or chopped squash. Frittatas aren't just for breakfast, but make a great dinner, too. Leftover slices are handy for brown-bag lunches.
• Stuff squash halves with any favorite meatloaf mixture or make them meat-free. Eat a few and freeze a few to grab and go this fall.
• A tasty and easy afterschool snack uses sliced zucchini quarters to dip into ranch dressing.
• Save for winter by shredding, filling freezer containers with 2 cups and freezing to make zucchini breads around the holidays.

Whatever you do, don't let a single summer squash go to waste! If there's just too many to use, donate the extra zucchini and summer squash to a food pantry in your neighborhood.

What are your favorite ways to use zucchini in your cooking? Please add your ideas here.

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As soon as these Mariachi peppers turn bright red, they'll be roasted, peeled and placed in freezer bags to enjoy in recipes this winter.

Photo: Jodi Torpey

I never met a chile pepper that I didn't love, except for those Ghost Peppers that were too hot to eat. 

Every spring I add new pepper plants to my growing list of all-time favorites. In addtion to jalapeno peppers, my container vegetable garden isn't complete without a coupe of Fresno plants, at least one Mariachi plant, some cherry bombs, Big Jims and the list goes on.

That means by the end of the season, I have a lot of chile peppers that are eaten raw, grilled and cooked into recipes. There are also pounds of peppers to preserve for winter. When working with peppers, always wear kitchen gloves and never ever touch your eyes with your hands.

Because different pepper varieties ripen at different times, I've had to create easy ways for preserving peppers in small batches. Here are five of the easiest ways to turn peppers into something special to enjoy long after the last plants stop producing.

1. Freeze them whole. Peppers, like jalapenos and Fresnos, can be placed in a freezer container whole and frozen. When it's time to use them, remove one or more from the bag, rinse under water and the peppers are ready to chop for cooking. These peppers are less crisp than fresh peppers, but all the heat and flavor remains. I use these peppers for tossing into soups and stews or adding to scrambled eggs.

2. Candied jalapenos. The sweet and hot combination of candied jalapenos makes a terrific condiment. Pack a few ripe red peppers among the green for beautiful jars to give as gifts. 

3. Dried peppers. Cayenne and other red peppers make the best homemade spices once they're allowed to dry. Pick peppers, wash and hang them or let them dry on a screen. When crispy-dry, grind them in a spice (or coffee) grinder to the consistency of choice from chile pepper flakes for pizzas to a finely-ground spice for adding a little zip to any dish.

4. Hot pepper sauce. Many kinds of peppers from small green sport peppers to Tabasco peppers can be turned into a pepper sauce. Sometimes peppers can be soaked in vinegar or cooked into a hot red sauce.

5. Pickled peppers. One of my favorite ways to preserve jalapenos is to slice, stuff them in a jar, and then cover them with a hot pickling brine. Toss in a few fresh garlic cloves for added flavor. When peppers are preserved like this, they can keep for months in the refrigerator. Use them for heat and flavor when making pressed sandwiches or as a great topping for nachos.

What easy ideas do you have for preserving your pepper harvest? Please add them here! 

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Recommended daily summer dosage: eat at least 1 tomato sandwich a day--take anytime--for breakfast, lunch, dinner or in between meals.

susan belsinger

Simple requirements: dead-ripe, organically grown, summer tomato, good-quality mayonnaise, whole-grain bread, freshly ground sea salt and black pepper.

susan belsinger

Ratatouille is a simple summer stew made from onions, garlic, peppers, squash, eggplant and tomatoes. There are many variations on this theme, which can be served as a side dish or an entree with pasta or couscous, rice, quinoa, or other grains.

susan belsinger

For a quick, refreshing summer salad, toss sliced tomatoes with sliced cucumbers, onion and perhaps a little bit of chopped herbs like basil, oregano, tarragon or dill. Drizzle with a little extra-virgin olive oil and season with salt and pepper. Add a splash of balsamic of herb vinegar if desired.

susan belsinger

Welsh rabbit (or rarebit) is such a fast and easy dish--and quite satisfying--I do not know why folks don't have it in their regular recipe repetoire. It is especially good when enhanced with slices of heirloom summer tomatoes. I will be preparing this at the IHA 10-minute hops cookoff in September!

susan belsinger

Recommended daily summer dosage: eat at least 1 tomato sandwich a day--take anytime--for breakfast, lunch, dinner or in between meals.

Photo: susan belsinger

The tomatoes are peaking here in my Maryland zone 7 garden. A week or so of cooler temps slowed them down a bit... however we are picking and eating them everyday--and sharing them. I know there are infinite ways of eating tomatoes. Besides just sliced with freshly ground salt and pepper, here are a few ways that I am enjoying these mouthwatering fruits.

Juicy, dripping, moist, tasty, dead-ripe, delicious, delectable, luscious, succulent, scrumptious, sweet, acidic and tart are just a few apt descriptions of a homegrown, summer-ripe tomato. Sliced on a plate and seasoned lightly with freshly ground sea salt and black pepper is all one needs to accompany any meal. Alongside a meal or used in combination with other fresh produce, they go well with every single summer food.

I'm not going to wax poetic about tomato sandwiches here, because I have done that previously. However, the tomato sandwich pictured here, which I prepared and devoured yesterday, was perhaps one of the best ones I have ever eaten. It was perfect... although I might say this more often than I know.

Ratatouille is a simple summer stew made from onions, garlic, peppers, squash, eggplant and tomatoes. Saute onions with sliced summer squash, eggplant and a bell pepper or a chile pepper if you like it hot, and I put in a fresh bay leaf or two. Cover and cook over medium heat until crisp tender. Add chopped garlic and a tomato or two and season with salt and pepper, stirring well. Cover and cook another 5 minutes or so. Add your choice of herbs: chopped basil, Italian parsley, oregano, and/or marjoram, cover and remove from heat.

There are many variations on this theme, which can be served as a side dish or an entree with pasta or couscous, rice, quinoa, or other grains. This ragout can be made ahead and eaten hot, warm or at room temperature.

Tomato, cucumber and onion salad is a summertime staple. For a quick, refreshing summer salad, toss sliced tomatoes with sliced cucumbers, onion and perhaps a little bit of chopped herbs like basil, oregano, tarragon or dill. Drizzle with a little extra-virgin olive oil and season with salt and pepper. Add a splash of balsamic or herb vinegar if desired. Sometimes I add feta cheese.

Don't forget gazpacho, oven-roasted Roma tomatoes, cherry or baby pear-shaped tomatoes on your kabobs, fresh tomato pizza and tomato tarts. Make a cornmeal or whole-wheat crust and pre-bake it, when cooled, smear generously with pesto, tapenade, or sundried tomato paste and cover with sharp cheddar, smoked gouda or fresh mozzerella. Cover the top with thick slices of ripe tomatoes seasoned with salt and pepper. Bake in a hot oven until the cheese is melted, about 15 to 20 minutes.

Last though not least, make yourself a Welsh rabbit (rarebit) and top it off with slices of fresh tomato. This flavorful, creamy cheese and beer sauce is such a fast and easy dish--and quite satisfying--I do not know why folks don't have it in their regular recipe repetoire. It is especially good when enhanced with slices of heirloom summer tomatoes. I will be teaming up with friend Tina Marie Wilcox to prepare this recipe in just 10 minutes at the annual IHA conference in Michigan in September--we have 10 entries for a hops cookoff! www.iherb.org I'll post the recipe at that time.

Meanwhile, enjoy the tomato harvest now while they are ripe and plentiful!

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Garden bounty--it's what's for supper! 'Genoa Green' basil, assorted heirloom tomatoes and fresh cured garlic. Click on other pix to enlarge and read captions.

susan belsinger

Just-roasted garlic cloves and chopped heirloom tomatoes.

susan belsinger

Toss tomatoes, garlic, basil, olive oil, salt and pepper together for this simple and delicious dish. Serve over pasta, rice or other grains.

susan belsinger

Garden bounty--it's what's for supper! 'Genoa Green' basil, assorted heirloom tomatoes and fresh cured garlic. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Well it is that time of year again... the tomatoes have started coming in so that I feel abundantly blessed. By next week, I might feel tomato deluge. I love a dead-ripe, juicy homegrown tomato--there is nothing like it--here's a few ways that I am eating them without having to cook much.

First and foremost I eat a tomato sandwich nearly everyday. I especially like them for breakfast. Well lunch and dinner and for afternoon snack too. I will not wax poetic about tomato sandwiches here because I have done that in the past. Just rereading this blog makes me salivate and I've already filled my quota today. http://www.vegetablegardener.com/item/6314/the-tomato-sandwich-summers-ultimate-food

Hhmmm... this seems to be a recurring theme in my summer blogs. I'm including this one here because it has a link to a recipe for homemade tomato salsa which is the best and so easy to prepare. This one has cilantro which is herb of the year 2017 (if you don't like cilantro, use oregano). http://www.vegetablegardener.com/item/9639/tis-the-seasonfor-tomatoes-that-is

Although green tomatoes are another subject entirely--while they are plentiful on the vine right now--please indulge in the following recipe for fried green tomatoes: http://www.vegetablegardener.com/item/9979/fried-green-tomatoes

So aside from tomato sandwiches, tomato salsa and fried green tomatoes, and of course the ever-popular Caprese salad with tomatoes, mozzerella and basil, I like to make the simple, following recipe, which I learned in Italy over 30 years ago.

Summer Tomatoes and Basil tossed with Pasta

The cool thing about this recipe is that you can cut the tomatoes up ahead of time and toss them with the basil, garlic, salt, freshly ground pepper and olive oil and let it sit. I do this a few hours ahead and it allows the tomatoes to make this lovely juicy liquid. Then when you are ready for dinner, put on a pot of water to boil, cook the pasta, drain and toss it with the marinated tomatoes. Use whatever pasta you like from fettuccine to penne, or even a filled cheese ravioli or tortellini; I like wholewheat or herb fettuccine. I make it pretty heavy on the tomatoes--so it's about equal parts tomatoes to pasta--you can use less. I also like to mix colors and sizes. Serve with a dish of imported olives, a green salad and some crusty bread to sop up the juice.

Makes enough tomatoes to toss with 1 pound of pasta

About 2 to 3 pounds dead-ripe summer tomatoes

4 to 5 cloves fresh garlic sliced into thin slivers or about 12 to 15 whole, roasted garlic cloves popped from their skin

Sea salt and coarsely ground black pepper

About 1/4 cup extra-virgin olive oil

About 1 cup basil leaves

About 1 pound pasta

Fresh grated Parmigniano or Pecorino Romano

Wash the tomatoes (I don't skin them however you can if you want), core them and cut them into medium, bite-sized pieces; not too big and not too small. Put the tomatoes into a bowl with the garlic and generously season with salt and pepper.

Cut the basil leaves crosswise into chiffonade (shreds). Drizzle the tomatoes with the olive oil, add the basil and toss well. Let stand in a cool place for a minimum of 30 minutes; I usually leave them for 2 to 3 hours and stir occasionally.

Cook the pasta to al dente, drain it and add it to the bowl with the tomatoes and toss well. Add a bit more olive oil to brighten the dish and taste for salt and pepper. Serve into individual plates and pass the Parmigniano and hot red pepper flakes, if desired.

Buon appetito!

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This coriander seed from the cilantro plant is ready to harvest now--if left any longer it will drop and resow itself once the weather cools a bit--which is all right too. Most gardeners like volunteers, however, they are often not exactly in the place you want them to be.

susan belsinger

Once cleaned and thoroughly dried, store seeds in labeled, glass jars in a cool place, out of sunlight. If you have room, many folks keep them in the fridge.

susan belsinger

These showy amaranth flower heads are full of tiny seeds. These seeds have been harvested and used for food for centuries; the seeds are threshed and ground into flour by many countries around the globe.

susan belsinger

Elderberries, which are actually fruits with large seeds inside, have finished flowering and are forming the green fruits (these are not safe to eat in the green form). Soon the berries will turn a deep purple-black and once all of the seeds have turned from green, harvest immediately--before the birds beat you to them!

susan belsinger

The stately tall mullein stalks can be seen in gardens, pastures and along roadsides. While we don't eat them, the tiny yellow flowers can be used medicinally. I infuse them in oil and use it to relieve the pain of earaches.

susan belsinger

Sumac berries have been used for centuries by the Native Americans for both food and medicine. I make a lovely pink lemonade from the berries. (see recipe in text).

susan belsinger

Common milkweed seed pods nearly mature--once they turn light brown and open--the seeds will travel on their filaments (see next photo). This is a plant that should be left in all gardens and roadsides, since it is a pollinator plant.

susan belsinger

Each seed from this milkweed has a downy silk attached which is caught and spread by the breeze.

susan belsinger

This coriander seed from the cilantro plant is ready to harvest now--if left any longer it will drop and resow itself once the weather cools a bit--which is all right too. Most gardeners like volunteers, however, they are often not exactly in the place you want them to be.

Photo: susan belsinger

Many garden plants are already setting seed, which come in infinite shapes, sizes and textures. Want to know when to harvest? What to leave and for how long? What to remove right away? Though there are many books written on the subject of seed saving, here are some seeds, as well as a few berries and flowers you might be seeing now in your garden that are ready to gather--or just admire. Here are just a few that I've been visiting today...

Cilantro & Coriander, Herb of the Year 2017, has long finished producing leaf and bolted with the hot weather. After flowering and making seed, I allow the seeds to dry on the stem and then harvest them when they are golden brown.

This coriander seed from the cilantro plant is ready to harvest now--if left any longer it will drop and resow itself once the weather cools a bit--which is all right too. Most gardeners like volunteer plants, however, they are often not exactly in the place you might want them to be.

Once cleaned--seeds removed from stems and chaff and leaves removed--and thoroughly dried, store seeds in labeled, glass jars in a cool place, out of sunlight. If you have room, many folks keep them in the fridge. I use these seeds in baked goods and confections as well as many savory spice blends.

Most seeds should not be harvested green--wait until they mature. Seeds might be brown or black, white or multi-colored when mature. However, pay attention because if you wait too long, ripe seeds will burst from the pod and or shatter on their own. I cut the seed umbels from dill and fennel when they change from green to light brown and cream and hang them to dry. Beware of seeds from chives and garlic chives since they will drop seed and become a thick, unruly mass of plants, I cut them back as soon as they flower.

The bright red and green showy amaranth flower heads are full of tiny seeds. In many countries around the globe, these seeds have been harvested and used for food for centuries; the seeds are threshed and ground into flour and made into a sort of gruel or bread. Nowadays the seeds are used whole in everything from granola to baked goods.

Elderberries, which are actually fruits with large seeds inside, have finished flowering and are forming the green fruits (these are not safe to eat in the green form). Soon the berries will turn a deep purple-black and once all of the seeds have turned from green, harvest immediately--before the birds beat you to them! I make shrub, syrup, cordial and jelly from my elderberries and freeze any extras that I can't process immediately.

The tall mullein spikes can be seen in gardens, pastures and along roadsides. While we don't eat them, the tiny yellow flowers can be used medicinally. I infuse them in oil and use it to relieve the pain of earaches. This is also the time that I gather the yellow blooms from Hypericum flowers to make St. Johns-wort oil.

Sumac berries are quite sour and somewhat lemonlike and they make a pretty and tasty tart pink drink. I prepare this by mashing them a bit in a nonreactive saucepan, covering them with water and simmering them for about 5 minutes and let them infuse until the liquid is a nice pink color. Sweeten lightly with honey, maple syrup or sugar and serve hot or cold.

Although I don't eat milkweed, I grow it for the pollinators and I enjoy the flowers and large seed pods--and most of all when they open and each seed is attachment to a downy white fluff. I like to show kids how they can be scattered by a gentle breeze. They seem magical and the dried seed pods should be placed around the garden as they make great beds for fairies--with or without the down.

Get out in your garden and nature and see what seeds and berries are in your backyard!

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Chinese 5-color chile pepper is described as screaming hot. Click on other pix to enlarge and read captions.

susan belsinger

We have about 20 varieties of chiles planted in the gardens and for sale under the arbor in the craft village--from mild to incendiary.

susan belsinger

Chiles in the gardens are producing fruit--if yours are--pick them to encourage more flowering and fruit production.

susan belsinger

Lambs' quarters is an herb that we grow alongside chiles since it is used to flavor beans, chilis and stews and cuts down on flatulence, which often accompanies these foods. This particular variety, 'Magenta Spreen' is one of our favs for color and vigor in the garden.

susan belsinger

Another edible leaf grown in Central America and the Caribbean is amaranth--it is used in a popular dish called Callaloo.

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Hungarian purple peppers are zippy, though not too hot.

susan belsinger

Mexican marigold (Tagetes lucida), sometimes called Mexican mint marigold, is grown in climates where it is too hot to grow tarragon--it has an aniselike flavor and a lovely marigold yellow-orange flower. It's thriving in this hot weather.

susan belsinger

Papaloquelite is a plant that has a similar (though stronger) flavor to cilantro. It is used in salsas, soups and stews as well as with beans, meat and fish. It doesn't bolt and go to seed like cilantro.

susan belsinger

Some good-looking Sante Fe Grandes--not too hot with lovely taste--they will eventually ripen to red. Pick them now to allow more fruit to come.

susan belsinger

Working on developing the jungla for the HHFF under the shade trees in the Ozarks.

susan belsinger

Chinese 5-color chile pepper is described as screaming hot. Click on other pix to enlarge and read captions.

Photo: susan belsinger

I'm still here in the Ozarks after teaching summer folk school classes last week at the Ozark Folk Center. This gardening season, the gardeners planted lots of plants here with the upcoming Herb Harvest Fall Festival in mind. Last year we celebrated South America along with Chile Peppers as Herb of the Year 2016. This year, we are heading just a little bit north to the featured countries: Central America, the Caribbean basin and Mexico. Plants from those regions are growing in the gardens here--those regions of the world are hot and tropical and the plants seem to be doing well here in the Ozarks where the hot temperatures have been extreme.

The chile peppers, of course, don't mind the hot weather--in fact they seem to thrive. Herbs like amaranth, lamb's quarters, some of the sages and oreganos, and Mexican mint marigold and papaloquelite are doing fine. Cilantro & Coriander, which is Herb of the Year 2017, was planted in the spring and has been consumed and gone to seed, which has been harvested and saved. Another round will be planted out in August, so that we will have it to harvest for the fall festival the first weekend of October.

In one of the shadier spots, we've moved some of the plants in containers to make a sort of jungla (jungle) to give the feel/idea of tropical forest shade plants, since we can't create a real rainforest in this climate. Yesterday it was 103 degrees F here; today has cooled to 99! Plants are a bit ahead of schedule due to the heat and a wet spring. I'll tell you I've had some of the best, mouthwatering peaches, tomatoes and watermelon since I've been here, that I have tasted in a long time! I hope that y'all are keeping cool and enjoying the fruits and vegetables of the season.

Put the Herb Harvest Fall Festival, the first weekend of October 2017 on your calendar. Details will be posted on the Ozark Folk Center website around the first of August, as we are finalizing the feast and luncheon menus, as well as the schedule, right now.

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The Slow Food movement is what vegetable gardeners have been promoting since the first gardens were planted: eating seasonal produce that's local and organic.

Jodi Torpey

Vendors sold their edible wares, but gave some away, too. Visitors to this booth were encouraged to try a free sample of sunchokes or squashes.

Jodi Torpey

The Mobile Farmers Market was filled with products made, produced and harvested by the Tribal members of the Native Food Network (nativefoodnetwork.com). 

Jodi Torpey

A special children's garden included a series of raised beds filled with herbs, fruits, vegetables and flowers. One bed featured rows of small corn plants placed close to a grinder and bowl of corn. The display helps kids make the connection between plants and the foods they eat.

Jodi Torpey

The booth of Slow Food in Hawai'i featured samples of Taro, a plant with a thick root that's boiled and eaten, similar to a potato. The Kona Coffee Farmers Association provided samples of Kona coffee, too.

Jodi Torpey

Vegetable gardeners could get a few new ideas for their pickling efforts at The Real Dill booth.

Jodi Torpey

The Taste Marketplace gave festival goers the chance to sample many different kinds of cheeses and meats, homegrown vegetables, spices, roasted crickets, chocolates, elderberry juices, fresh fruits, and other delicacies from across the country. 

Jodi Torpey

The Slow Food movement is what vegetable gardeners have been promoting since the first gardens were planted: eating seasonal produce that's local and organic.

Photo: Jodi Torpey

Slow Food USA brought its message to the streets of Denver over the weekend with food advocates from around the world. Eat Local. Support Sustainable Agriculture. Know Your Fisherman. Eat With the Ecosystem...and more.

Slow Foods started in Italy in the late 1980s with a goal to "inspire individuals and communities to change the world through food that is good, clean and fair for all."

No doubt thousands of people were inspired to try new and different food offerings through free tastings, a marketplace of delicious and unusual edible items, new recipes, educational programs, and the opportunity to be part of something special. 

The event is set to become an annual affair, so plan ahead for next year's festival in Denver, Colo.

Here's a photo tour of some of the highlights at Slow Food Nations. I'll be featuring individual vendors in future VegetableGardener.com blog posts.

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Black garlic undergoes a special process to change its taste and texture, while increasing its health benefits.

Photo: Jodi Torpey

Apparently black garlic is a real thing. I didn't believe it at first.

I saw heads of black garlic for sale at a vendor's table during a large expo last summer and wasn't sure what I was seeing. The garlic bulbs were still whole, but the papery coating was a dark brown and the garlic inside was black. I thought it might be a special variety of garlic, like Chesnock red.

It seems black garlic originated in Asia many years ago where it's still considered a delicacy and enjoyed for its health benefits. Some say it has twice the amount of antioxidants as regular garlic. 

Heads of fresh garlic undergo a lengthy process of cooking and caramelizing (or as some call it, fermenting) at low heat. The heat works on the amino acids and sugars inside the garlic causing cloves to turn black.

But don't be put off by the color. The process results in a sweeter garlic with a softer texture. After the garlic's transformation, it's eaten on its own or added to recipes for a milder flavor over fresh garlic.

A quick online search shows black garlic available for ordering as finished bulbs, but also as a health supplement in tablets or capsules. Some stores may also carry the whole black garlic bulbs on their shelves. It seems expensive to buy in all its forms.

However, experts say vegetable gardeners can make their own. The process requires at least one piece of special equipment: either a rice cooker dedicated to the cooking or a special black garlic fermenter (also available online).

Homegrown garlic bulbs are cooked on the lowest setting or around 150 degrees Fahrenheit for around 10 days. Some say to place the cooker outside because the odor of cooking garlic can be overpowering. 

After the garlic turns black, it's cured at room temperature while it dries, then it's stored in the refrigerator. 

This homemade process is different from the authentic, naturally processed black garlic. That garlic can take up to 90 days to process.

Would you try making your own black garlic? Why or why not?

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Fruited-and herbed-infused waters are a great way to hydrate; they are delicious and good for you! A favorite combo in the foreground is lemon and lime slices with spearmint and lemon balm and monarda petals.

susan belsinger

Here are some ingredients used in making botanical waters. Fresh seasonal fruit, along with summer herbs make for lovely libations. I also really like summer melons in my agua frescas.

susan belsinger

Four tasty combos from l to r: Nectarine & lemon balm; Blueberry & mint; Cucumber, lime & mint; Cherry, orange mint & monarda flowers.

susan belsinger

Fruited-and herbed-infused waters are a great way to hydrate; they are delicious and good for you! A favorite combo in the foreground is lemon and lime slices with spearmint and lemon balm and monarda petals.

Photo: susan belsinger

We are having hot weather, which means we should be hydrating a lot. I'm harvesting the mints and monardas and lemon balm and these herbs are wonderfully refreshing when infused in water. Add a little fresh seasonal fruit--and you have a fiesta in a glass--full of vitamins and minerals and delicious! I call these herb-and-fruit-infusions botanical waters or flavored waters.

Aguas frescas translates to fresh water or cool water. This is a drink native to Mexico and Latin America, which has been drunk for centuries. The traditional drink is made with fruit, water and sugar. Sometimes it has herbs, spices or even vegetables, grains or seeds added. It is considered to be like a soda pop.

Generally, the fresh fruit is pureed with the water and sugar--sometimes it is left thick as is--and sometimes it is strained to make more like a juice consistency. It is served from big jars; often there are pieces of fruit added to the liquid. There are often sold by street vendors or in shops and restaurants. In bars, these agua frescas are often made into cocktails by adding tequila or rum with a squeeze of citrus or a dash of sparkling water.

I make my own versions of agua fresca using herbs and seasonal fruit, however many times I do not puree the fruit, so in actuality it is more like a fruited and/or herbed water infusion. Also depending upon what fruit I am using--if it is a sweet watermelon or cantaloupe--I do not add sugar. I make a thirst-quenching water infusion with lemon and/or lime and mint or lemon herbs. I also enjoy cucumber slices infused with lemon and mint which is very refreshing. I tend to not add sugar and am totally happy without the sweetener.

Melons make the sweetest botanical waters. Tamarind, hibiscus, lemons and limes make the tartest waters, so people tend to add sugar to them. Berries and stone fruits can be both sweet and tart, so you'll need to taste and see if you want to add sweetener.

My Version of Agua Fresca or Botanical Water

Use whatever ripe fruit that is in season and pair a summer herb with it. The lemon herbs, mints, monardas, basils and scented geraniums are my favorite for herbs for flavoring water. I like to use the red flowers of Monarda didyma and Salvia fruticosa or S. dorisiana, calendula petals, rose petals, red clover and scented geranium flowers. Be careful with lavender flowers as they can easily overpower a drink with their strong perfume. Don't use too many ingredients: I usually add 1 or 2 fruits and 1 herb, and perhaps a flower to the infusion.

I am fortunate to have good-tasting well water. Use spring water if you don't have a well. If you must use chlorinated water, fill a pitcher and let it sit overnight before using.

To make 1 quart

About 1 cup fresh fruit chunks or slices

About 1 cup loosely-packed herb leaves

Small handful edible flowers, optional

About 1 quart water

Put the fruit in a clean, 1-quart canning jar. Add the herbs and flowers, if desired. Fill the jar with water. Stir and place the lid on the jar. Refrigerate for at least an hour (I like it best after at least 3 hours) and drink within 24 to 48 hours. Enjoy the fruit.

We'll be making aguas frescas and botanical waters, elixirs, herbal pastilles and energy balls in my upcoming summer folk school class Fun & Healthy Herbal Foods at the Ozark Folk Center: http://www.ozarkfolkcenter.com/!userfiles/Fun%20Healthy%20Herbal%20Foods.pdf. It is not too late to sign up--this will be a fun and tasty, hands-on workshop.

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Love the shaggy heads of Monarda fistulosa which are abuzz all day with pollinators--they are blooming much earlier this year. Both leaves and flowers taste like a spicy oregano.

susan belsinger

Monarda didyma (red flowers) has a tea-like flavor with a hint of Earl Grey--it is great in beverages and dessert.

susan belsinger

Cilantro is in bloom--I have harvested most of the leaves and frozen them as an aromatic herbal paste. The rest I will let go to seed to save for planting and to have coriander for the kitchen

susan belsinger

The salad bed is about finished--lettuces do not like the hot weather.

susan belsinger

Gather those lettuces and greens and enjoy them while you can--once the hot summer arrives--the lettuces tend to bolt.

susan belsinger

I love nasties and use the flowers and leaves in bouquets and the salad bowl. They are pungent like watercress.

susan belsinger

Daylilies are peaking now. The roadsides are covered with the wild native orange ones--best year I can ever recall--what a show! I don't eat from the the roadside, however I do gather the ones from the garden and scatter them over salads or use them as crudites.

susan belsinger

Harvest lavender blooms now for making wands or drying for culinary and aromatherapy uses. Leave some for the happy pollinators.

susan belsinger

Harvest mints and lemon balm now and dry or make herbal pastes; you will have another round of leaf growth if you don't let it flower yet.

susan belsinger

Love the shaggy heads of Monarda fistulosa which are abuzz all day with pollinators--they are blooming much earlier this year. Both leaves and flowers taste like a spicy oregano.

Photo: susan belsinger

Today is the longest day of the year--15 hours and 18 minutes to be exact (according to the Farmers' Almanac). It is the official beginning of summer on the calendar, however, many of our gardens have already begun to produce summer bounty. I've noticed from different posts and blogs that gardeners down South are already harvesting early tomatoes and the first squash. While folks in the North are posting photos of herbs and gardens that I was enjoying about a month ago. So I'm sort of in the middle here in the Mid-Atlantic and I'm still harvesting the last of the spring crops like lettuces, mustards, kale, and other leafy greens. My cilantro and arugula are flowering.

Other summer herbs and flowers are blooming already: the monardas, both M. didyma and M. fistulosa have just begun this week which has set the the hummers a buzzin' almost as much as the bees; other pollinators are busy with the fragrant lavender spikes; while the foxglove have finished the hollyhocks are just coming into their full glory; daylilies are showing off daily; and nasturtiums have been putting out blooms for about two weeks. Butterfiles are visiting the butterfly weed which has just started to flower.

Spearmint, peppermint, orange mint and lemon balm all need to be harvested for drying as soon as I can get round to that pleasant, aromatherapeutic task.

In the vegetable garden, potatoes have bloomed and the tomatoes are just getting ready to form flower buds. Chile peppers have finally started to gain some height. Onions have produced green tops about 8- to 10-inches tall. The fall-planted garlic is yellowing and a few have even fallen over, which means that the garlic harvest is imminent. Once I dig those, I'll have a row to put in some travelers (as in they travel over the garden earth and take a lot of space)--like the vining melons and perhaps pumpkin or gourds. Or any of the extra plants that I never stepped up--which have been long-suffering in cells or marketpacks...

The cabbage caterpillars have been trying to take over the brassicas and eating the kale, although they don't seem to bother the Swiss chard which is honking. The rainbow chard mix is one of my favorites--they are so bright and colorful that I've used them in flowerbeds. I will cut back the kale and there should be a new flush of growth without the caterpillar damage. In past gardens, I've had the kale hang on all summer and then have a good flush of growth in the fall--so I am hoping for the same performance.

All in all, we have had a good growing season so far, although it has been too hot too soon and not quite enough rain. I celebrate today--this longest day of light--bringing us the summer season. Tonight's supper will be from the garden: salad with garden greens, herbs and edible flowers and some of the gorgeous chard--not sure yet whether it will be wilted with garlic and olive oil, eaten as a side, tossed with pasta or topping a pizza--or perhaps I'll make chard rolls (like cabbage rolls--just remove the big stem and roll them up) filled with grains and nuts and herbs. (http://www.vegetablegardener.com/item/12719/swiss-chard-rolls-with-quinoa) Maybe I'll even get round to making some lemon balm biscuits for strawberry shortcakes. (http://www.vegetablegardener.com/item/13822/homemade-strawberry-shortcakes-with-herbs-and-whipped-cream) Celebrate the season and better get harvesting!

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After the first few spring harvests, let the nettles bloom and set seed for harvest. Click on other pix to enlarge and read captions.

susan belsinger

Close-up of just harvested nettle flowers with seeds.

susan belsinger

Cleaned and dried nettle seeds.

susan belsinger

Ingredients for making gomasio: sesame seeds, sea salt, nettle seeds and sea vegetables.

susan belsinger

I use my spice grinder (like a coffee mill except not used for coffee) to process the sea vegetables down into smaller pieces since they are tough.

susan belsinger

Toast the benne or sesame seed over low heat for just a few minutes.

susan belsinger

Add the chopped sea vegetables and nettle seeds to the toasted sesame and heat, stirring, for about 1 minute,

susan belsinger

Toss the toasted mixture together and let cool.

susan belsinger

Add the toasted mixture to the food processor with the salt and pulse to combine.

susan belsinger

The gomasio should have some texture; do not overprocess.

susan belsinger

Store the gomasio in a glass jar and label.

susan belsinger

I like to dip vegetable crudites in gomasio and it is good on flatbreads, pitas and with dips like hummus and babaghanoush.

susan belsinger

After the first few spring harvests, let the nettles bloom and set seed for harvest. Click on other pix to enlarge and read captions.

Photo: susan belsinger

With the onset of warm weather, I allow the nettle patch to flower and make seed. Since the seeds are edible, I like to harvest and dry them, which is a bit labor intensive, however well worth the effort. The flower heads are snipped from the stems (many seeds are already falling off onto the leaves) into a large bowl to collect all of the seeds. If you let them sit for a few hours and then place them in a coarse sieve, the flowers/seeds can easily be rubbed from the stems. I usually let them sit overnight and then rub them through the sieve and let them dry another day or two before using them in a recipe.

The way that I like to use them best is to combine them with sesame seeds and sea salt and sometimes, seaweed, to make an incredibly tasty and nutritive version of gomasio. Sometimes spelled gomashio, this traditional table condiment is made from toasted and ground sesame seeds coarsely ground with sea salt, used in Japanese cooking. It can sprinkled over anything from soups, stir fries, noodle and rice dishes to steamed vegetables or any grilled vegetables, chicken or seafood. I like to sprinkle it over hummus and babaghanoush and I like to serve a little bowl of gomasio (for dunking) with vegetable crudites like radishes, cucumber slices, carrots, celery, etc. It is also tasty on warmed flatbreads or pitas with a drizzle of extra-virgin olive oil.

I've been making gomasio for years using some seaweed as the third ingredient, which adds flavor as well as trace minerals like calcium, iodine, iron, magnesium, phosphorus, potassium and selenium, as well as Vitamins A, B, C and E as well as protein. I use a lot of different sea vegetables--you can use whatever you have, or a mixture. There are many studied medical properties of seaweed from removing radioactive and metallic elements from the body to lowering cholesterol, strengthening bones, teeth, and digestion, supporting the thyroid, and more.

I was inspired to add the nettle seed after reading about Rebecca Altman's "Nettle Seed & Seaweed Salt", which sold out rather quickly (https://www.kingsroadapothecary.com/products/nettle-seed-and-seaweed-salt). The addition of the nettle seed is tasty and appealing and Rebecca says that "Nettle seeds give a little energy boost, while supporting kidney and adrenal function."

Use a good quality, mineral-rich salt like Celtic sea salt--sometimes I add some pink Himalayan salt--I also have some hand-harvested salts that I brought back from the isles of Greece and the coast of California. I like that these salts aren't fine-grained and pure white; they have texture and color, not to mention flavor.

Get some fresh sesame seeds, I buy them raw and toast them as needed. Like other seeds and nuts, sesame seeds can go rancid so I keep them in the freezer. My favorite source for nearly local sesame seeds, which are known as benne in our American southern states, is Anson Mills in Columbia, South Carolina. (ANSONMILLS.COM) They have high-quality products, many old heirloom cultivars, ranging from benne seeds and all types of flour to cornmeal, grits, polenta, a variety of grains and rice to Southern beans and peas. I highly recommend checking them out--and be sure to sign up for their newsletter to receive seasonal recipes (which cause me to practically drool).

All that said, here is a fairly simple recipe--processing the nettle seeds takes the longest--you can do this ahead and once dried (be sure they are completely dried and free of moisture) keep them in a jar until ready to use.

Gomasio with Nettle Seeds & Sea Vegetables

I use an herb grinder to chop the sea vegetables which tend to be tough. Grind them somewhere between fine and coarse--I find it near about impossible to get them fine--it is okay to have some small bits and pieces.
 

Makes about 2 cups

About 3/4 cup raw sesame seeds
About 1/4 cup finely chopped sea vegetables
About 1/4 cup dried (or nearly dried) nettle seed
About 3/4 cup Celtic or other sea salt

In a spice roasting pan or small iron skillet, heat the sesame seeds over low heat for just a few minutes, stirring occasionally or shaking the pan. Spices toast quickly and you do not want to over toast or burn them--or you will have to throw them out and start over.

Once the sesame seeds are hot to the touch (perhaps 3 minutes) add the sea vegetables along with the nettle seed, stir, and toast for just 1 minute more, stirring occasionally or shaking the pan. You will smell the toasted sesame, sea vegetables and nettle seed. Remove from heat and transfer to a bowl.

Allow the mixture to cool. Once cool, transfer them to the bowl of a food processor and add the sea salt. Pulse to blend well, leaving some texture. Transfer the gomasio to a jar, or smaller jars (they make a very special gift) and label.

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Fresh garlic scapes are now in season in gardens and at farmers markets. 

John Pendleton

Grilled garlic scapes are a versatile vegetable, from side-dish to main dish.

John Pendleton

Fresh garlic scapes are now in season in gardens and at farmers markets. 

Photo: John Pendleton

The season for garlic scapes is fleeting, so enjoy them now before they're gone.

Scapes are the flower stalks from hard neck garlic bulbs. These curly green stalks have to be cut from the garlic plants to keep the garlic growing. Without cutting, the heads of garlic won't be as large. 

Gardeners who grow garlic will have a good handful of scapes to use in their cooking. But farmers who grow garlic to sell at farmers markets have to get rid of hundreds of scapes. The good thing about that is those tender green flower stems are delicious.

Get to the farmers market early in the morning because scapes go quickly. The freshest scapes are those that are about the diameter of pencil and bright green with a tight bud at the top.

Fresh scapes can be enjoyed raw when chopped and mixed into green salads. The mild garlic flavor has the consistency of fresh green beans.

My favorite way to use scapes is to lightly brush with olive oil and grill until they've browned a bit.

Here are seven ways to use garlic scapes this season:

1. Grill and use as a side dish.
2. Toss grilled scapes on top of a salad or grilled meat.
3. Use grilled scapes with pasta.
4. Pickle -- or ferment -- the whole scapes.
5. Chop into bite-size pieces for a stir fry.
6. Slice into little rounds to toss into eggs.
7. Process into a paste for pesto.

Because garlic scapes are available for a Limited Time Only, chop them into bite-sized pieces while they're fresh and place in freezer bags. When you need the fresh taste of summer, grab a handful to use in your favorite fall and winter recipes.

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Early Summer Salsa Verde with the last of the Nettles served on wholewheat raviolis filled with grilled vegetables. Click on other pix to enlarge and read captions.

susan belsinger

Harvest just the flower tops for culinary purposes this time of year. I do cut the plants back further, so that I have a new flush of growth in fall--sometimes I even get a few baby stalks soon after.

susan belsinger

Wear protective clothing and gloves to harvest nettles.

susan belsinger

Cilantro is ready to harvest now--get it before it bolts!

susan belsinger

This salsa verde combines nettles with just-harvested basil and cilantro.

susan belsinger

Raviolis tossed with salsa verde!

susan belsinger

Early Summer Salsa Verde with the last of the Nettles served on wholewheat raviolis filled with grilled vegetables. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Once nettles flower and set seed, most sources say they are too bitter to eat and that the leaves become stringy and gritty with calcium oxalate. Right now I am after the seeds so I can make gomasio and also I want to cut the plants back so that I will have a fall crop.

Nettles are definitely the best in spring when they are young and tender. I cut them early on as soon as they get 6 or 8-inches tall; this is a perfect spring tonic and delicious, nutritious food. Then I harvest them a second time in late spring--most sources recommend harvesting only the tops which are the most tender. Since I want to eat and dry some, I generally cut them back leaving anywhere from 8- to 12-inch stems.

With the onset of warm weather, I allow the next round of growth to flower and make seed. Since the seeds are edible, I like to harvest and dry them and combine them with sesame and sea salt to make an incredibly tasty and nutritive version of gomasio. I will give you the details and recipe for this traditional Japanese condiment in my next blog post so stay tuned.

When I do this final summer harvest, I cut the plants back again to 10-or 12-inches. Then I trim off the flowering tops--usually anywhere from to 12- or 15-inches--below the last set of flowers. (Of course, I am wearing gloves while I am handling nettles--and somehow I still usually get stung during the process.) Then, I bring the flowering tops and sit in the shade and trim off the upper leaves into a bowl and the flowers into another bowl. I do eat this third harvest of upper leaves (although some refer to them as coarse and hoary)--they are not as sweet and tender green as the new, early spring leaves--however I do not find them all that bitter or gritty and I mix them with other greens for a saute, soup or salsa verde.

Meanwhile, I will tell you how I make an early summer salsa verde featuring my last nettle harvest. Most folks cook nettles to remove their prickles. However, if you blend, process or juice them, they lose their prickliness when they are crushed. Many nettle sauces and pestos call for blanching the leaves briefly and refreshing them under cold water first. I do not find that this is necessary--it gives a softer and mushier texture--not the same as a fresh minced herb. However, if you prefer to briefly cook them for the following recipe, it works out fine.

Early Summer Salsa Verde with the last of the Nettles

This can be varied according to what you have on hand. I just happen to have planted my basil plants out in the garden recently and trimmed them back to just above the bottom 2 sets of leaves, so I had fresh basil. Also, since cilantro is herb of the year, I have an abundance of plants maturing, so it was easy to harvest a few cups of those leaves. Use whatever nuts that you like: walnuts, almonds, pecans, pine nuts or pistachios; I used lightly toasted walnuts in this batch. Use a salty, hard, grating cheese like Parmigniano, Pecorino Romano or Asiago. I often add 1 to 2 teaspoons of seaweed flakes for flavor and salt.

This recipe made enough for me to freeze two, 1-cup containers and toss the rest with pasta for 4 servings.

Makes 3 to 4 generous cups of sauce

1 generous cup toasted walnuts

6 to 8 cloves fresh garlic

About 4 cups nettle leaves

About 2 cups each fresh basil and cilantro leaves (if you don't like cilantro use flat-leaved Italian parsley)

About 1/3 to 1/2 cup extra-virgin olive oil

1 cup grated Parmigniano or Asiago cheese

In a bowl of the food processor, combine the nuts and garlic and pulse to coarsely chop. Add about half of the herbs and a drizzle of olive oil and pulse until coarsely chopped; add the remaining herbs and a bit more oil and pulse to chop. Add more olive oil until all of the herbs are well-coated and it is the thickness of pesto, pulsing just enough to mix. Do not puree; leave some texture. Add the cheese and pulse just to blend. Taste and add the rest of the oil if need be. Sometimes, I add some hot pepper flakes or a spoonful of harissa to make it more pungent.

Toss with hot pasta, rice or other grains, serve with chicken or seafood or grilled vegetables. Will hold in fridge for a few days or pack into containers for freezing, leaving some headspace and label.

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A sample plate of herbs for my program: Hedonistic Herbalism: A Sensory Experience. Guiding you through the tastes: sweet, sour, salty, bitter, pungent, umami, herb of the year 2017, and of course, bittersweet chocolate.

sherri mccalla

Colorful, flowering trial plants planted at the ends of the rows makes for a showy vegetable garden at Moss Mountain Farm.

susan belsinger

Vegetable and herb garden at Moss Mountain features hop vines growing in the center of the vegetable beds around wooden poles; Hops will be Herb of the Year in 2018!

susan belsinger

Vistas abound at P. Allen Smith's Farm--that's the Arkansas River in the distance--at the end of this allee of old trees and huge pots of perennials.

susan belsinger

Graceful swans glide across the pond--these are just a few of the many birds at Moss Mountain Farm--you should see the Poultry Palace!

susan belsinger

This large specimen of a fig tree is set off by the island of bright yellow blooming ground cover--quite a show stopper.

susan belsinger

P. Allen makes great use of color combinations and textures in his flowering trial beds.

susan belsinger

Buffet of composed vegetable salads at the Governor's Mansion--each one had a different flavor of herbs--a feast for the eye as well as the palate.

susan belsinger

The chefs at the Governor's Mansion did a wonderful buffet for we herbies. Here's my plate laden with an assortment of different vegetables--truly a delightful feast of flavors.

susan belsinger

Table displaying the contents of the Widow Wilcox's basket.

susan belsinger

Felder's newest book featuring hearts in nature and a mini-replica of his pickup truck garden.

susan belsinger

Our dear herbalist friend and colleague, Tina Marie Wilcox, was honored by the HSA with the Nancy Putnam Howard Award for Excellence in Horticulture. Well deserved!

susan belsinger

A sample plate of herbs for my program: Hedonistic Herbalism: A Sensory Experience. Guiding you through the tastes: sweet, sour, salty, bitter, pungent, umami, herb of the year 2017, and of course, bittersweet chocolate.

Photo: sherri mccalla

Finally catching up here--didn't want May to getaway without reporting on a recent herbal conference that I, along with about 200 other herb lovers, attended. The first weekend in May, the Herb Society of America held their annual conference in Little Rock, Arkansas. The theme was "Herbs Rock in Little Rock!" and indeed they do. The Little Rock and Ozark Units, the planning committee and staff of the HSA did a great job from herbal wreaths, homemade vinegars and shrubs as centerpieces to setting up a fun vendor space featuring all things herbal, a great lineup of speakers, dinner at the Governor's Mansion and numerous field trips. Many thanks for all of your hard work.

It is always such good energy getting together with this dynamic group of herbies--like-minded people who have the common bond of gardening, herbs, good food, fun and broadening our herbal horizons. And then of course, once you've been doing this for years, it's like old home week; seeing old friends and making new ones from across the U.S. and even from abroad.

The pre-conference tour to the picturesque Moss Mountain Farm of P. Allen Smith's (author, TV personality and Honorary President of the HSA for 2017-2018) sold out early. Although it was a cool, rainy, grey day, that didn't dampen the spirits of stalwart gardeners. Everyone bundled up in their boots, raingear and took their brollies and enjoyed the many vistas, wonderful plantings and plant collections on the 500 acre farm. Lunch was held under a huge tent, prepared by the chef with herbs from the garden and folks got to tour the inside of the lovely country home of P Allen. I got to spend the afternoon with him and his video crew in the summer kitchen, where we taped some footage for an upcoming segment of one of his PBS garden shows. (I will keep you posted as to when it might air.)

Thursday evening, there was a dinner at the Governor's Mansion in the Quawpaw Quarter and we got to stroll in the Mansion Garden and Herbary (yes they do have a lovely herb garden) and dine in the Mansion's Grand Hall. I must say that the buffet we had there was thoughtfully and skillfully prepared by professional chefs who used fresh ingredients flavored with herbs from the herbary, as well as spices; it was an excellent example of fine dining for a large group--it can be done deliciously and elegantly. Our member from the New Orleans and Arkansas units, Vali Talbot, performed Parsley, Sage, Rosemary and Tunes, music featuring herbs, to top off a delightful evening.

Besides our annual meeting of members of HSA led by our new president, Rae McKimm, as well as district meetings, we had two full days of interesting and inspiring educational programs. Friday's programs included Arkansas Governor's Mansion Culinary Team Presents: Cooking with Herbs and Spices with a pair of chefs who pleasantly surprised us with information on healthy ways they use herbs in the kitchen and told us about some of the ingredients they used to prepare the dinner the night before. After the Rosemary Circle and Golden Sage Luncheon Awards, HSA Honorary President, P. Allen Smith presented Rocking with Herbs at Moss Mountain Farm in his inimitable, charming style. Theo Witsell, senior botanist and ecologist for the Arkansas Natural Heritage Commission, gave an excellent program featuring photos of the plants of Arkansas Wild Plants and Places of "The Natural State": An Overview of Native Plants and Habitats.

Saturday, I began the day with my program Hedonistic Herbalism: A Sensory Experience with a tasting of eight herbs highlighting the tastes: sweet, sour, salty, bitter, pungent, umami, herb of the year 2017, and of course, bittersweet chocolate for a final flavor combination. The original concept was developed by myself and Dr. Art Tucker, who unfortunately could not be there due to serious health reasons. (Art is improving everyday and he loved the giant card that we all signed for him). Thanks to my herbalgalpals from both the Ozark and Potomac units for helping to set up 200 plates with eight samples on each plate--y'all rock!

Next up, Bill J. Gurley, Ph.D. presented Can I Take This With My Prozac?": An Introduction to Herb-Drug Interactions. I didn't get to hear all of his program because I was signing books, however what I did hear was informative and well presented--Dr. Bill Gurley is an internationally recognized expert in the area of botanical dietary supplements and effects on human drug metabolism and disposition and a Professor of Pharmaceutical Sciences at the College of Pharmacy at the University of Arkansas for Medical Sciences.

After lunch, we had the pleasure of hearing The Widow Wilcox of Rattlesnake Ridge – How Folks Used Plants in the Arkansas Ozarks portrayed by Tina Marie Wilcox from the Ozark Folk Center in Mountain View, Arkansas--she received a standing ovation for her first person interpretation of old-time Arkansas plants and life. Next we heard from HSA Native Herb Conservation Committee Panel Go Native – How to Integrate Native Herbs into Your Landscape; these gals always provide us with new plant ideas, good information and ideas--thanks Susan Betz and Karen O'Brien.

Our grand finale, was none other than Felder Rushing, Herbs in the Slow Mode – Gardening with All Senses, All Seasons, who is never boring. Felder is a horticulturist, 10th generation American gardener who doubles his pleasure between a celebrated Mississippi cottage and a terrace house in Lancashire, England; he is has 18 gardening books under his belt, a newspaper column and hosts a weekly live NPR gardening program.

The Awards Dinner concluded our conference and celebrates members of the HSA for their contributions to the herbal world. Congratulations to the 2017 Award Winners:

Helen de Conway Little Medal of Honor
Sarah Liberta, Baton Rouge Unit, Southeast District

Nancy Putnam Howard Award for Excellence in Horticulture
Tina Marie Wilcox, Ozark Unit, South Central District

Joanna McQuail Reed Award for the Artistic Use of Herbs
Karen Mahshi, Northern California Unit, West District

Elizabeth Crisp Rea Award
Caroline Holmes, Member at Large, England, UK

Certificate of Achievement
• Mary Northcutt, Posthumously, Grosse Pointe Unit, Great Lakes District
• Susan Schumann-Skehan, Connecticut Unit, Northeast District
• Luann DeComa, South Jersey Unit, Mid-Atlantic Unit

Certificate of Appreciation
• Kay Scanapico, Pioneer Unit, South Central District
• Mary Roark, Arkansas Unit, Southeast District
• Susan Leigh Anthony, New England Unit, Northeast District

I did not attend the post-conference tours since I had already visited these destinations, which are totally worthwhile. Both the Walking Tour of Sculpture Park on River Walk with Dean Kumpuris, M.D. and the Lunch Tour to Garvan Woodland Gardens and the private Hot Springs garden of Jim Elmore were well attended and enjoyed by all.

Thanks to all of the presenters, units, members and staff of HSA who made this conference happen, vendors, the helpful hotel staff and all of the attendees!

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Simple vinaigrette ingredients will elevate these salad greens to extraordinary.

Photo: susan belsinger

Vinaigrettes are so easy to make and are far better than storebought bottled dressings. This is my "little black dress" dressing--my family's favorite--simple and tasteful.

Serve over any green salad--it goes well with seasonal accompaniments from spring asparagus and beets; summer tomatoes and cukes; fall pears and fennel; to winter citrus and onion and works well with any kind of toasted nut garnish.

Here are a few variations:

Use an herb vinegar, white or red wine vinegar in place of the balsamic. Add the extra tablespoon of vinegar if you like the acidity.

Lemon juice is optional if you just prefer vinegar; it does brighten the vinaigrette.

Mustard is not absolute, though I like the tang. It can be creamy or coarse ground; if you use a honey mustard, don't use the maple syrup.

Maple syrup is totally optional--my kids like it with it--it is also good without it (more classic).

Add more garlic or use a green garlic or a small shallot.

Add about a tablespoon of fresh minced herb; tarragon, basil, chives, chervil, dill or parsley are all good.

Basic House Vinaigrette

Makes about 2/3 cup

2 to 3 tablespoons good-quality balsamic vinegar

1 tablespoon fresh-squeezed lemon juice, optional

Salt and freshly ground pepper

About 1/3 cup extra-virgin olive oil

2 teaspoons Dijon-style mustard

2 teaspoons pure maple syrup, optional

1 large garlic clove, minced or pressed

Place the vinegar and lemon juice in a small bowl or glass measuring cup. Add salt and pepper and stir with a small whisk or fork to dissolve the salt. Whisk in the olive oil to make an emulsion. Whisk in the mustard, maple syrup and garlic until well blended. Taste for seasoning and adjust to taste. Stir well before drizzling over and tossing with salad.

The dressing will keep in a jar in the fridge for about 5 days.

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Salad spinner full of fresh picked greens, with a new garlic for the vinaigrette. Click on other pix to enlarge and read captions.

susan belsinger

Although we call them salad greens--they come in many colors--supposedly the darker the color of the leaves--the more nutrients they have.

susan belsinger

The movement of a garden pinwheel helps deter garden varmints like rabbits and deer; I have them stratigically placed throughout the garden--and move them from time to time.

susan belsinger

Butterheads ready to harvest.

susan belsinger

Still harvesting chickweed to add to the salad bowl. It tastes similar to a mild spinach and is full of nutrients.

susan belsinger

Violet leaves are also a seasonal addition to spring salads for their nutritional virtues.

susan belsinger

I love the color of the purple and red lettuces in the salad bowl.

susan belsinger

Washed and spun dry and ready to dress. It will keep well wrapped in a cloth or paper towel and kept in the crisper drawer for about 24 hours.

susan belsinger

Salad spinner full of fresh picked greens, with a new garlic for the vinaigrette. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Spring is one of my favorite seasons--not just for the abounding, burgeoning green--the gustatory delights are bountiful too! There is nothing like a variety of fresh grown greens, just harvested, washed quickly and served immediately, dressed very simply.

Right now, the palate is assuaged with all of the tastes since salad greens run the gamut from sweet (baby lettuces, tender dill and chervil) to sour (sorrel, wood sorrel, purslane) and bitter (radicchio, chicories and endive) and are full of mineral salts, some are even pungent (arugula, nasturtium, cilantro, mustards, cress). Adding some wild weeds that grow right out there with the greens like dandelion, chickweed and violet leaves provide even more tastes as well as texture, not to mention the added nutrients, minerals and vitamins.

While I sow many greens directly into the garden earth, I cannot help picking up the occasional market pack from the farmers' market or garden center. I am especially fortunate that my gardening friend Deborah Hall, starts many varieties on her backporch deck and shares them with me. Truly my salad bowl runneth over and I am thankful every night when I delight in the array of greens on my plate.

I generally eat my salad course after my entree, as they do in Europe. It cleanses the palate and the fiber helps us to digest our food. It is like a concerto after the main meal, which I look forward to--for me it is better than dessert. Sometimes, I add tomatoes, cucumbers or spring onion when they are in season. Currently, I am harvesting the first baby radishes, sweet, crunchy with a hint of pungency, so they are a colorful and tasty accompaniment this week.

However mostly I just like a bowl of greens, with a handful of herbs and a drizzle of extra virgin olive oil and vinegar or squeeze of lemon juice. I do make a house vinaigrette which my family loves; I consider it my "little black dress" dressing--it is basic, tasteful and goes with everything. http://www.vegetablegardener.com/item/127975/basic-vinaigrette-variations

The good thing about greens is that many of them germinate quickly and are ready to havest in 30 to 45 days. So it is not too late to sown your own right now. You'll be glad that you did. Don't miss out on the chance to eat tender garden greens that just can't be had from the grocery store! Leftover seed is great to sow again in September for a fall crop of salad greens.

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Mother Earth News magazine's new Guide to Vegetable Gardening is like having dozens of magazine articles in one handy collection.

My office bookshelves are lined with gardening magazines filled with articles I want to keep, but can't bear to tear out the pages.

The editors at Mother Earth News magazine have solved that conundrum with the new Guide to Vegetable Gardening (Voyageur Press, an imprint of Quarto Publishing Group, 2017). This hefty book contains dozens of magazine articles in one tidy collection.

Readers will recognize the names of well-known garden writers, like Rosalind Creasy and Barbara Pleasant. Many other contributors to the pages of Mother Earth News magazine also share their vegetable gardening tips and techniques.

The chapters are arranged in a way that makes the book especially easy to use, beginning with a section on Getting Started and Maintaining Soil Health. What follows is a trip around the gardening year beginning in Late Winter/Early Spring and ending with the garden in Fall/Winter.

The book is filled with "How To" information in the magazine's easy reading style. Each article provides interesting and indispensable information on topics from crop rotation to composting; seed starting to plant propagation.

Specific plants get their time in the spotlight, too. Blueberries, raspberries, grapes, potatoes, peas, kale, collards and tomatoes are a few of the featured vegetables that receive in-depth coverage.

Beginning and experienced vegetable gardeners alike will appreciate the easy-to-follow advice on how to maintain a weedless organic garden, tips for organic pest control, and how to attract native bees.

The beautifully drawn, full-color illustrations, recipe ideas, and list of resources makes this gardening compendium a valuable addition to any vegetable gardener's library.

(Quarto Publishing Group provided a complimentary copy for this review.)

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The bright flavor of cucumbers earned the fruit its 2017 Flavor of the Year title.

Photo: Jodi Torpey

Cucumbers have always been a popular fruit. Their high water content and cooling properties have long been valued for helping with hydration, relieving stomach upset and taking the sting from insect bites.

Whether made into pickles or used to flavor healthy drinks, cucumbers are now in the spotlight as the 2017 Flavor of the Year. Firmenich, the world's largest privately owned fragrance and flavor company, selected cucumbers for the same reasons vegetable gardeners plant and grow them in their gardens – the light, fresh and green flavor.

Fortunately, cucumbers are an easy-to-grow garden plant that's as beautiful as it is delicious. Whether you have a large garden space or a small container garden, there's a cucumber for you. Cukes range in size from the familiar hybrid slicers to the short, blocky lime green picklers.

As a vining plant, cucumbers will need a tall trellis, except for bush types that can grow on a shorter trellis in a large container.

The following gardening tips will help you get the most from your cucumber crop:

• Select a full sun location where cucumbers haven't grown in the last several years.
• Amend the soil to a loamy, slightly sandy soil that's rich in organic matter.
• Set up a tall trellis (5-6 feet tall) unless growing bush-type varieties.
• Plant seeds after the danger of frost has passed and when the soil has warmed to 70 degrees.
• Keep soil moist, but not soggy and don't let soil dry out.
• Water at soil level and try to keep leaves from getting wet.
• Train vines to grow up the trellis by gently tying or using clips.
• Keep seedlings safe with row cover cloth or plant collars.
• Fertilize at planting with a balanced fertilizer; mulch after plants grow several inches tall. Fertilize again after plants bloom and every few weeks through the season.
• Harvest fruits early and often to keep plants productive. Cut cucumbers from their vines when they're still young and firm.

Make the most of the cucumber flavor by eating the fruits raw in salads, juicing them, stirring them into smoothies, chopping and adding them to plain yogurt, pickling, and fermenting them. The key is to enjoy all the home-grown cucumber flavor before the summer ends.

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Nettle soup is as tasty as it is nutritious. Click on other pix to enlarge and read captions.

susan belsinger

One needs to wear gloves when handling nettles as they do have a long-lasting sting. I wear them to harvest and and to remove the leaves from the stems.

susan belsinger

Saute the root vegetables with some celery first: onion or leek, potatoes, carrots, garlic, maybe a beet.

susan belsinger

Once you have added the stock and simmered the veggies until tender, add the stemmed nettles.

susan belsinger

Wilt the nettles and taste for seasoning. The soup can be eaten as is, or pureed--part of it or all of it--depending upon what texture you want.

susan belsinger

Nettle soup is as tasty as it is nutritious. Click on other pix to enlarge and read captions.

Photo: susan belsinger

There are so many wonderful things about spring--and it delights me to have fresh, mineral-rich and vitamin-laden green herbs pop up for us to bring into the kitchen and make those seasonal dishes that we can't have the rest of the year. Nettles are a favorite of mine, and while I quite savor a nettle spanakopita and a salsa verde made with nettle, chickweed, dandelion, and sorrel or oxalis--nettle soup is a great comfort food besides being a spring tonic. 

Instrcutions for Making Soup:

I do not adhere to a strict recipe--I use what I have on hand or what I feel like. Start with a knob of unsalted butter and a few tablespoons of olive oil in a heavy-bottomed soup pot. Heat over medium heat and add a chopped onion or 2 chopped leeks and saute for a few minutes.

Add 2 to 3 medium-size potatoes, chopped. Stir and saute a few minutes and add 2 stalks celery and 2 carrots, chopped. Stir, cover and sweat for a few minutes.

This last soup that I made, I had some steamed golden beets, so I chopped a large one and added it to the pot (I never did this before however it was quite nice).

I usually add a fresh bayleaf to most soups and I used about 5 or 6 cloves of minced garlic and a couple teaspoons of seaweed flakes. Stir the contents of the pot and add about 6 cups of vegetable stock, cover and bring just to a boil; reduce heat and simmer for about 15 minutes until veggies are tender.

Add 4 to 6 cups nettles leaves, cover and wilt them for a few minutes. Taste for seasoning and add sea salt and freshly ground pepper to taste, along with a pinch or two of cayenne pepper and perhaps 6 or 8 drops of bitters.

Stir well, adjust seasoning if necessary and serve as is, or puree part or all of the soup with a immersion (stick) blender. I prefer to have at least half to three-quarters of the soup pureed. Serve hot; it is quite good made in advance.

An option is to add 1 cup of whipping cream to the soup when blending it; it makes for a rich soup. If you don't have nettles, try some other mixed spring greens from the garden: chickweed, dandelion, sorrel, spinach, chard or cress.

Enjoy a lovely bowl of spring soup soon!

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Strawberry and Rhubarb Compote is tart and sweet and a perfect springtime dish. Click on other pix to enlarge and read captions.

susan belsinger

Fresh red ripe berries and tart rhubarb stalks are a winning seasonal combo.

susan belsinger

Slice rhubarb stems crosswise.

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Cook the rhubarb briefly with maple syrup and herb sprigs.

susan belsinger

While rhubarb is cooling, hull the berries.

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The best tool for hulling strawberries is a grapefruit spoon.

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The serrated teeth on the spoon make it easy to remove the hull.

susan belsinger

I can hull berries faster with a grapefruit spoon than with a strawberry huller or a paring knife.

susan belsinger

Slice the berries and drizzle them with a little grenadine.

susan belsinger

Once the rhubarb has cooled, add it to the sliced, macerated berries and toss well. Your compote is ready to use however you might like!

susan belsinger

Strawberry and Rhubarb Compote is tart and sweet and a perfect springtime dish. Click on other pix to enlarge and read captions.

Photo: susan belsinger

Besides the stirring of life in the garden, the welcome appearance of the harbingers of spring, other signs of the season are produce like fresh salad greens both cultivated and wild, leeks and spring onions, morels, asparagus, strawberries and rhubarb.

I love the combination of rhubarb and strawberries; I often use them together in a crisp or a crumble. Sometimes, I prefer their tartness to shine through and prepare the following compote, which uses less sweetener and the strawberries are not cooked. Rhubarb needs to be cooked and I like to pair its tart flavor with maple syrup, though sugar can be used if preferred. Just thinking of this combo makes my mouth water.

This is delicious served straight out of the bowl. For dessert, it is scrumptious spooned over ice cream or layered in a parfait, or topped with whipped cream. I enjoy it for breakfast atop yogurt, croissant or toast. Use it on strawberry shortcake or in a trifle, on top of biscuits, scones, muffins, pancakes, waffles or French toast. Add a spoonful or two, to a cocktail or beverage for a lovely libation.

Strawberry and Rhubarb Compote

This is a tart compote, not very sweet at all-if you prefer it sweeter just add a bit more maple syrup or grenadine-or even organic sugar. (Use a grenadine that is made from real pomegranate seeds, not one made from chemicals and red dye.) I quite like to add sweet woodruff to strawberries and rhubarb-it adds a suggestion of vanilla and new mown hay to the combo. If you don't have woodruff, lemon balm imparts a sweet lemony flavor. If you are herbless (shame on you!), then you might add about 1/2 teaspoon pure vanilla extract to the rhubarb once it is removed from the heat.

Serves 6 to 8

4 good-sized stalks rhubarb, otherwise use 6
About 1/4 cup pure maple syrup
Small handful of sweet woodruff or lemon balm sprigs
1 quart red ripe strawberries, preferably organic
1 to 2 tablespoons grenadine

Wash and slice the rhubarb crosswise into 1/2-inch slices and put them into a saucepan. Drizzle the maple syrup over the rhubarb and add the herb sprigs. Cover the pan and place it over medium heat, bring to a simmer, stir and reduce heat to low and cook for just 3 or 4 minutes. Rhubarb cooks very quickly-you want it to be tender though not mushy-so don't overcook. Remove from heat and tilt the lid so some heat can escape; let cool to room temperature.

While the rhubarb is cooling, prepare the berries. Rinse and drain them in a colander. Remove their hulls; I find that the best tool for this job is a grapefruit spoon. It works better for me than a strawberry huller or a paring knife. Slice the berries into a bowl and toss them with the grenadine. Let them sit and macerate; they will give off juice.
Once the rhubarb is lukewarm to room temperature, add it to the berries and toss. Remove the wilted herbs if desired.

I prefer this compote served at cool room temperature. If prepared ahead and refrigerated, allow to stand for about 20 minutes to come to cool room temperature.

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Hot off the presses! Cilantro & Coriander: Herb of the Year 2017 published by the International Herb Association.

susan belsinger

Here's a plethora of coriander seeds that I am planting this year to trial the different cultivars--and yes, I did get a few of them just because of the artwork on the packages!

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Back cover of Cilantro & Coriander: Herb of the Year 2017. Read all about it!

susan belsinger

Hot off the presses! Cilantro & Coriander: Herb of the Year 2017 published by the International Herb Association.

Photo: susan belsinger

Every year the International Herb Association chooses an herb of the year to feature, as well as publishes a book on the selected herb so we can all get to know the particular herb up close and personal. This year we celebrate cilantro & coriander (one is the herb leaf and the other is the herb seed--both from the same plant--so we get two for one this year!)

Here is some info from the back cover: "With aromatic leaves, seeds and roots, this two-for-one plant offers variety as both herb (cilantro) and spice (coriander). Love potion, medicinal aid, fragrant herb, and legendary culinary spice--there is much that is alluring about Cilantro & Coriander, Herb of the Year 2017." Kudos goes to Gert Coleman for compiling and editing this year's herb of the year book.

This year's publication is thick--nearly 300 pages with black & white photos and illustrations--as well as a color insert with photos of the plants, seedlings, roots, leaves, flowers, green and dried seeds and dishes featuring the leaves and seeds. There are 45 articles contributed by members and fellow enthusiasts from fun facts and stories to fragrance and flavor, botany, cultivation, lore and history, poetry, crafts and medical information. And we musn't forget the recipes! Perhaps, I'll share a favorite recipe highlighting this pungently flavorful herb in an upcoming blog--so stay tuned.

In the meantime, you can see from the photo that I have acquired a large number of coriander seeds so I can do a cilantro comparison. I've planted 14 different cultivars out in the garden as well as some pepicha (Porophyllum tagetoides), which is an herb that has a flavor very similar to cilantro. I will keep track of germination, leaf size and amount harvested, height, flowers and seed, as well as smell and taste.

For those of you who want to grow your own it is an easy annual to sow from seed. Just remember to harvest the leaves to keep up production and that it will bolt and send up flower stalks as soon as the weather gets hot; so don't expect it to last all season. This species is a crop for cool spring weather.Moderating heat with 30 to 50 percent shade cloth also extends the period of foliage harvest.

Coriander/cilantro is grown from fruits sown in near-neutral garden loam where it will receive full sun. Fruits sown directly in the field or the garden exhibit a low germination rate, usually less than 50 percent. My dear friend, colleague, and co-author of The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs, Art Tucker, is an advocate of germinating by the following method. Germination may be enhanced above 60 percent by rubbing the fruits until the fruit-halves, or mericarps, separate. The fruit is then soaked for three or four days and dried for eight hours before planting.

For the home gardener, the fruits may be broadcast or planted in rows or raised beds, allowing 9 to 32 inches between rows for cultivation. Sow as soon as soil can be worked and after danger of heavy frost is past. Germination begins about four days after sowing when the scraping and soaking method is used or after about twenty-five days otherwise. Coriander/cilantro does not successfully compete with weeds so mulch or cultivation are important cultural factors. Maintain an even moisture during growth.

If you'd like a just-released copy of Cilantro & Coriander, Herb of the Year 2017, you can go online and order it from the International Herb Association's website www.iherb.org. I will also have it available on my website in the near future although I have not had time to post it there. Better yet, come to the Herb Society of America's annual conference, (www.herbsociety.org) which will be held in Little Rock, Arkansas on May 5, 6, and 7th. there is a great line-up of speakers and a marketplace where we will have copies for sale and signing!

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The whiskered faces of pansies come in many colors. These photos were taken at the home of Cynthia Giss, who likes pansies as much as I do.

susan belsinger

Johnny-jump-ups look like miniature versions of pansies

susan belsinger

Purples and yellows make for winning color combinations.

susan belsinger

The whiskered faces of pansies come in many colors. These photos were taken at the home of Cynthia Giss, who likes pansies as much as I do.

Photo: susan belsinger

Pansies and Johnny-Jump-Ups

Pansy Viola xwittrockiana
Johnny-Jump-Up or Heartsease V. tricolor

These happy little faces are harbingers of spring and this year the National Gardening Bureau has announced that 2017 is Year of the Pansy. http://ngb.org/year-of-the-pansy/ They are used to garnish the May wine punch bowl and other beverages, desserts, tea sandwiches, salads, and in making jellies, butters, and fancy desserts.

The wild violets are separated from the Johnny-jump-ups and pansies, since they are generally found naturalized in the wild, as compared to cultivated perennials. While all of the lovely little blooms in this genus are safe to eat, the foliage of the wild violets is edible whereas the leaves of pansies and"johnnies" are not eaten.

Generally, all of the viola blooms taste like a mild salad green, some with a hint of perfume. Both pansies and Johnny jump-ups have a pleasing mild taste like a baby lettuce with a sweet flavor. Some of them have a slight, very mild flavor of wintergreen and a few bring bubblegum to mind. Smell and taste your blooms before using.

I love the faces and whiskers on these flowers and the huge variety of color combinations. Use them on salads--the whole bloom of Johnny-jump-ups-pansies can be used whole in some cases, otherwise pull the petals from the calyx and sprinkle them on salads or canapés. The colored petals are lovely in an herb butter, floating on a beverage or scattered on the frosting of cake or cupcakes. The flowers can be candied and use as a fancy edible garnish on desserts or as a confection. They are also quite lovely floating in a Mai Bowle with sweet woodruff or embedded in an ice ring.

Cultivation and propagation

All of the viola family grows best in a woodland-type environment. They favor shade to partial shade, though will perform well in a sunny, herbaceous border with proper moisture and organic matter. Plants don't get much larger than six to twelve inches tall.

Pansies and "johnnies" can be started from seed or plants are widely available at garden centers and nurseries. Pansies are biennials to short-lived perennials, most often treated as an annual; they come in many colors from white, yellow, orange, pink, lavender, and purple, to bi-colored blooms. The short-lived perennial Johnny-jump-ups, also known as heartease, are usually lavender, purple, white or yellow, or a combination thereof; their flowers are about the size of violets. The latter often self-sow, so they will reappear in your garden every spring, mine have even hopped over into the lawn.

Harvesting and preserving

Pick viola flowers and put their stems in water until ready to use. Pinch the flowers from the stems and use small flowers whole. Use pansies whole as a garnish, or separate the petals to scatter them. Violets and Johnny-jump-ups are ideal for candying--which is the best way to preserve the bloom for eating-although they do press well in a flower press for crafting.

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Shivering forsythia will pull through the freezing temps with this protective layer of snow.

susan belsinger

Blooming henbit is covered with a blanket of snow--once it melts--I'll use the leaves and tiny flowers in salads and salsa verde.

susan belsinger

Crocus are one of the first flowers to appear in the spring in shades of purple, lavender and white.

susan belsinger

These hardy primrose, also called cowslips, will soon brighten the garden with their pale yellow blooms.

susan belsinger

I love the texture of Jacob's Ladder's leaves--they will be blooming their lavender-blue flowers before we know it!

susan belsinger

Shivering forsythia will pull through the freezing temps with this protective layer of snow.

 

Photo: susan belsinger

Spring is in the air… although Mother Nature has certainly been teasing us! In my Maryland zone 7 garden, we had a fairly mild winter with much less precipitation than we have had in many years. And then March came in like a lion with icy cold temps, snow and sleet.

I'm on the road in Arkansas and they had an even milder winter down here in the Ozarks (zone 6 b) than we did in Maryland. And since I've arrived, there has been three days with snow and nights with plummeting temperatures below freezing. The forsythia, redbuds, wild cherry and plum trees, daffodils-everything that is in bloom-they've been frozen at night, however fortunately, the snow cover has acted like an insulative blanket and protected them. Although they are getting a bit worn from the freezes and thaws, they still perk back up during the day when the snow melts.

I'm getting ready for the River Valley Lawn and Garden Show this weekend in Fort Smith, Arkansas, where the theme is Go Wild Gardening. I'll be doing a program for the Master Gardeners of Arkansas on Saturday on "Capturing the Essence of the Culinary Herbs" and on Sunday, I'll be giving a power point and cooking demo in the lecture hall on "Gathering and Cooking with Edible Wild Weeds & Seasonal Greens". There is a wonderful array of speakers with great topics all weekend. https://www.fslawngardenshow.com/speakers-schedule

As you can see in the photos, spring is bursting out all over. There are lots of herbs and wild edibles poking their way through the cold earth as well as some spring harbingers already in bloom. The Vernal Equinox is this coming Monday, March 20-so get outside and take a walk or attend a local garden show-and celebrate Spring! 

here are the photo captions.

i'd like the cover photo (forsythia in the snow) to be the first number below:

7318--Shivering forsythia will pull through the freezing temps with this protective layer of snow.

7321--Blooming henbit is covered with a blanket of snow--once it melts--I'll use the leaves and tiny flowers in salads and salsa verde.

7276--Crocus are one of the first flowers to appear in the spring in shades of purple, lavender and white.

7273--These hardy primrose, also called cowslips, will soon brighten the garden with their pale yellow blooms.

7268--I love the texture of Jacob's Ladder's leaves--they will be blooming their lavender-blue flowers before we know it!

7266--I love the bright green, lemony sweet leaves of lemon balm--they make a lovely, calming herb tea and the flavor goes well with strawberries.

7265--My hellebores are honking this time of year--love these harbingers of spring.

7260--These garlic chives are just emerging through the old stems (which look like straw); they will be tasty used as a garnish on any spring vegetable, on eggs or pasta.

7254--I'm always delighted to welcome the nettles back--you can get a few harvests if you pick the tender young leaves--beware even though they are small they still sting!

The extraordinary PhotonGrill BBQ is 100% fireless, fuel free and completely solar powered. It offers ultimate portability, weighing in at just 3kg and only 5kg complete with convenient backpack, solar optimised pan, tongs and air pump. With a three minute set-up time, users can be throwing their steak, burger or sausages on the barbie in under 10 minutes as a temperature of 260◦c is reached within five minutes.

Fire bans were the motivating factor for PhotonGrill founders, Clemens Lehner, Michael Albrecht and Fabian Massiczek to develop a fire and fuel free, solar powered barbecue. And, as barbecuing is an Australian tradition the trio believe PhotonGrill will be a ‘must-have’ for Spring/Summer 2016. Whether at home, on a picnic, at the beach or camping – PhotonGrill is a convenient and safe option during fire bans.

"We love to barbecue!" PhotonGrill Cofounder Clemens Lehner explains, "We discovered a technology to make a solar BBQ portable and provide those without a garden or backyard to BBQ, the freedom of outdoor cooking wherever they want." After many years of researching and experimenting the technical development of PhotonGrill has been finalised”.

"The ultimate goal in product development has always been maximum portability, ease of use and high performance for us. This allows for use not only in city parks, but also for more adventurous excursions and also day trips". continues Lehner Living High Tech with NASA Knowledge

The basic principles of the BBQ are based on a parabolic mirror that concentrates the sunlight (photons) beams. The photons are focused onto a frying pan and then converted into high heat – this is basically not a new principle.

Completely new, however, is the composition method of the parabolic mirror. Instead of the previous forms of heavy and bulky metal mirror, the three founders have developed an inflatable parabolic mirror made of highly robust, yet lightweight plastic film that easily and quickly deploys a powerful and precise mirror. The technology is based on experiments that NASA carried out in the 60s. "What was once unachievable at that point in time has now been achieved today”. By using heat to thermally deform the plastic’s polymers' structure, the plastic is able to "remember" and transform into the desired parabolic shape when inflated." The foil’s high-tech material is highly robust and easily withstands lashings of hot grease. PhotonGrill has 1000 Watts of power and on 130 to 240 days a year there is enough sunshine to BBQ and cook.

In the future, this unique technology can also be used for multiple applications. For example, already in the pipeline is a concentrated photovoltaic module (CPV) that could charge smartphones and tablets.
Crowdfunding at Kickstarter.com

Crowdfunding will be the only chance to make the production of PhotonGrill come true and we are hoping to excite BBQ enthusiasts worldwide to contribute a small amount and in return, receive an exclusive reward. Until October 29th 2015 everyone can support the project on Kickstarter.com and be among the first to receive a PhotonGrill in time for the 2016 BBQ season. Once we reach our goal, every supporter will also receive a special start-up discount.

Clemens Lehner says "This will be the first real market test for the product, in whose development we have put all our energy and passion into in recent years." The campaign has a set number of days to raise 115,000 USD, or the project receives nothing. If the allotted budget is not raised within the time frame, all pledges are cancelled and the project will not be funded. "We are tremendously excited that the initial launch was received positively by our supporters and we have raise 30,000USD to date! While it is exciting to see that the sum of small contributions have the power to make this exciting product come true, we need to turn up the heat and encourage further support in order to reach our final goal!

To donate please visit: http://www.photongrill.com/kickstarter/

The growing trend in food provenance is moving beyond the weekly farmers’ markets and going mainstream. Research shows that 85% of Australians agree it’s important that the meat, eggs and dairy products sold in Australia are farmed in a humane way.

Major supermarkets have been making this shift to meet consumer demand. Now with more than three quarters of Australians agreeing humanely produced food is important when eating at a café or restaurant, the RSPCA saw the growing need to help customers make a better choice for animal welfare when dining out. Enter the Choose Wisely initiative.

Launching with a new website on 21 October the Choose Wisely search tool, which features hundreds of businesses, will be the go to foodie directory making it easy for people who are dining out to find businesses serving humanely produced food.

Heather Neil, CEO RSPCA Australia states, “We know that people care about animal welfare, and want to ensure the food they eat comes from animals that have been treated humanely. By using Choose Wisely to find a café or restaurant that serves higher welfare food, consumers can now take an active role in improving the lives of farm animals in Australia.”

While it’s become easier to purchase and prepare higher welfare food when eating at home, eating out is more challenging.

Choose Wisely solves this with a simple search tool that lists businesses, by locality and cuisine that are serving higher welfare food, such as cage-free eggs. High profile personalities such as Australian fitness guru, personal trainer, author and TV personality Michelle Bridges is on board to support the cause. She says:
“The reason I support Choose Wisely is simple: animal welfare is important to me. Choose Wisely makes it easy to find a café and restaurant that serves humane food. I hope others will join me in supporting this fantastic initiative from the RSPCA and Choose Wisely when next dining out.”

Chef and Author, Simon Bryant, is also passionate about humane food. He says, “I’ve noticed how many people now take a huge interest in where their food comes from and they’re rejecting inhumane farming systems. The biggest animal welfare issues are related to layer hens producing eggs, meat chickens and pigs. Getting on board with Choose Wisely is simple and a great way to support positive change.”

RSPCA’s Choose Wisely initiative is another step towards a more humane Australia. By using Choose Wisely and supporting those businesses committed to putting humane food on the menu, individuals can make a huge difference to the welfare of farm animals.

For more information visit the Choose Wisely website www.choosewisely.org.au

Social Media: #RSPCAchoosewisely
Instagram: @RSPCAchoosewisely

Costing around the same as a conventional home to build, with a near zero carbon footprint, 100% off the grid Earthships are great for the planet and your wallet!

Visionary architect and creator of Earthships Biotecture, Michael Reynolds aka ‘The Garbage Warrior’ has gained notoriety for his decision to build homes from used tyres, aluminium cans and glass bottles. Yet sitting in the living room of the Phoenix Earthship in Taos, New Mexico this fact is barely noticeable amid the stunning design elements and the sudden awareness that I have huge amounts of oxygen streaming into my lungs.

I am surrounded by lush, tropical plants dripping with all kinds of fruit and vegetables. Birds are chirping in the rooftops, and a fishpond is a few feet away filled with fat tilapia. A state-of-the-art looking chicken coop is nearing completion outside.

“A family of four could live here and have all they need to survive,” says Reynolds who has been developing Earthships Biotecture for 40 years. The rapidly increasing need and demand for housing that makes more sense environmentally and economically means that Earthships are experiencing a surge in attention – in both developed and developing countries - providing solutions where traditional housing has failed.

No, you're not on the set of the next middle-earth adventure, it's Michael Reynolds' Earthship in Taos, New Mexico.

The name Earthship was inspired by the similarity shared with a Sea Ship: they are self-functioning self-contained bodies that have all they need to support and sustain those who reside within it. The name also comes from the houses being constructed in and of the earth.

Chill out in the leafy lounge room.

Earthships are defined by six principles:

1) Food Production:

One of the least known and most rapidly developing, which Reynolds is excited about. “My 8 year old grandson was here the other day. He dropped a pole into the pond, caught a fish within 15 seconds, we cooked it up, gathered some salad stuff from the greenhouse and had a meal. We’re slowly introducing more food production into the homes – bananas, strawberries, cantaloupe, tomatoes, greens. You can produce enough food to stay alive in any climate.”

2) Thermal/Solar Heating & Cooling
Reynolds found that when filled with pounded dirt, tyres become powerful and durable insulation. With hundreds of them creating the exterior walls of your home, going down several feet underground, they provide a natural cooling/heating system keeping your home at a lovely temperature year round. Despite the below freezing winters and hot summers in the New Mexico desert, none of these homes have air-conditioning or artificial heating.

3) Powered by Solar and Wind Electricity
You have the option to also be connected to the conventional grid as a back-up.

4) Building with natural and recycled materials: Reduces the amount of fossil fuels used in the manufacture of traditional building materials, and turns everyday throwaway items into productive building blocks. Aluminium cans reduce the quantity of concrete needed for interior walls, while glass bottles reduce the amount of glass needed for windows while also creating a vibrantly colourful and striking aesthetic effect. Every aspect of Earthship design is integral to the home’s function.

5) Water Harvesting - Reynolds explains how caught water is used four times. “Rainwater is harvested on the roof and stored in cisterns/tanks. It goes through a pump panel and a pressure panel that pressurises the water and filters it, and makes it good, regular household water clean for drinking, for your kitchen sink, laundry and showers. This water then drains in at either end of the house and goes via another filter to all the indoor planters. It then gathers in a well which is used to flush the toilet. It finally goes outside to a conventional septic tank, and gets turned into a thick liquid which is used to water the outside landscaping plants.”

6) Each Earthship provides its own Contained Sewerage Treatment.
Reynolds has been called everything from a genius to a crazy revolutionary but he says he is simply doing something that makes sense. “It is the most logical, straightforward way of taking care of yourself, which also happens to take care of the planet and other people.” Reynolds’ goal is totally sustainable green housing for every man, woman and child on the planet.

Reynolds is adamant that every human has a right to basic sustenance, and that work should be there to provide any extras we may want in life not something that dictates whether we can eat or not, or have a roof over our heads. “People have a basic right to sustenance – food, water, shelter. It is possible for everyone on this planet to have sustenance. Economy should be separate. What these kinds of houses are doing is taking every aspect of your life and putting it in your own hands.”

Now that's a chicken coop!
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Dana and her husband Christian were based in Taos, New Mexico while Christian undertook a one month internship at the Earthship Greater World Community, gaining hands on experience with all aspects of Earthship construction.

For more information on Earthship Internships, Seminars, Consultancy, Packaged Earthship Kits, Books and DVD’s please go to: www.earthship.com

(c) Dana Mrkich 2015 www.danamrkich.com

International Grammar School students in Ultimo held a planting ceremony in Wentworth Park with their new quandong tree, a mid-sized rainforest species from eastern Australia.

The campaign has also been embraced by students at Fort Street Public School, Glebe Public School, Ultimo Public School and Jarjum College.

Lord Mayor Clover Moore said a tree was offered to every primary school in the local area and it was great to see more schools taking up the offer.

“This is a great program to encourage the City’s young people to connect with nature while helping to green our local area,” the Lord Mayor said.

“The City has offered planting spots in our local parks for inner-city schools that may have limited room for a tree. It’s a great way to teach future generations about the environment they will inherit. We want to hear from more schools whose children can help plant for the future.”

The City is sending a tree expert out to the City’s primary schools or a local park to help pupils plant their tree and tell them about the benefits they provide to our community such as shade, better air quality and habitat for wildlife.

The City is committed to increasing its urban canopy by 50 per cent by 2030 and has planted 10,000 street trees in the past decade. There are around 30,000 street trees across the city, and a further 12,000 trees in the city’s parks and open spaces.

“Green spaces benefit the community’s health, cleaning pollutants from the air, creating shade in the hot summer months and enhancing general wellbeing,” the Lord Mayor said.

Olivia Newton-John has planted over 10,000 trees in Australia and said planting trees and shrubs was a great way for kids to connect with their community. For more information about the program, go to www.onetreeperchild.com

Sydney Water is again assisting the festival to go bottled-water-free. Festival goers are encouraged to bring reusable drink bottles and use one of our free refill stations throughout the day. We will also highly applaud those who choose a sustainable form of transport to the festival, either by taking the train to Newtown Station or making the most of our free bicycle valet parking along the Bike Boulevard.

Waste management is a key focus for Newtown Festival in order to reduce the festival footprint. Monitored by Eco Ambassadors to educate attendees, bin stations separate waste into streams. There is also a large worm farm on site which removes a significant proportion of compostable food waste.

Environmental education and promotion is integrated into festival programming, with an edible garden, recycled-craft session and live entertainment from the Eco Faeries planned for the Kids Zone.

The Festival’s Eco Oasis, hosted by The Green Living Centre, will see live demonstrations of turning pre-loved shabby chic upholstery into re-loved furniture. Sydney City Farm will also be there to share their plans, design and volunteer opportunities for the proposed City Farm coming to Sydney Park soon.

All power on site is provided by bio-diesel generators, and the festival program is printed on sustainable stock, using soy based ink.

With an estimated 90, 000 attendees, these initiatives are guaranteed to make a big impact. All donations from attendees at the gate will go directly towards the NNC programs and services it provides for the local community.

What: Newtown Festival 2015
When: Sunday, 8th November 2015, 9.30am – 5.30pm
Where: Camperdown Memorial Rest Park, Newtown
Further Info: www.newtownfestival.org

Now 73, Mr Grimes was a teacher for over 50 years. With a lifelong affinity for the environment, it’s only natural for him to now to volunteer his time and skills to educate children from the garden.

“My mission is to train the children now to protect the environment for future generations,” he said. “It’s very rewarding to see the change occur. I was in the garden one day holding a lettuce and a little girl came up to me and asked me what it was. She didn’t have lettuce at home; that was her experience.

“Getting the children to experience the results of their work, to be able to eat from the garden, and then come to me and say since you’ve taught me this I’ve now got a garden at home – that’s the most rewarding part.”

Mr Grimes said the children are excited to take ownership of the gardens from the outset.

“They help build the garden, they work in lunch time and after school and they harvest the vegetables. We’re even seeing some of the tuckshops use the produce, and students are enjoying their lunch from the gardens at school,” he said.

When Mr Grimes started the program he visited 12 schools in the first year and 25 schools in the second year. Now in its third year, in 2015 he is visiting 77 schools and kindergartens, and there is a waiting list.

The program has attracted major sponsorship and support from local business Pohlmans Nursery, which has provided all the seedlings for the program – including an incredible 25,000 seedlings planted this year. It’s a commitment Pohlmans’ Chief Operating Officer Ross Cronin said they are proud to make.

“We’ve been encouraging families to discover the delights of gardening for a few generations now,” said Mr Cronin. “We’re proud to be part of a program that’s making a positive change in how children and their families eat, and helping children realise the benefits of fresh, tasty, healthy food.”

Run on all his own time, with the help of his wife and an occasional grant to construct gardens in schools, Mr Grimes said his program has almost outgrown what he can provide. Nevertheless, he has big plans for the future, including expanding his nursery and adding other educational elements to his program, such as creating outdoor classrooms so students can learn in a different setting.

For local businesses interested in being involved in helping to grow students’ future, just $1,500 is enough to provide all the tools, equipment and materials needed to create a full school garden.

For more information about how you can support Mr Grimes’ Junior Landcare program, please contact Greg on 0413 330 316.

What are can crushers?

Practically all of us at least once in our life have drank from an aluminum can. What happens after the drink is empty? We throw it in the trash. One can might not take that much space in trash, but if we throw couples tens of these cans in a trash bin, it is going to fill up very quickly. To save space we usually try to compress a can in one why or another, for example with our hand or feet, which actually is pretty dangerous, as you can easily get a bruise or even a cut if trying to compress a can with bare hands. Also, if there are a lots of cans, for example after a party, it wouldn’t be possible to compress all those cans using just your hands or feet.

This is where a tool called aluminum can crusher comes in handy. Can crushers are pretty simple tools, usually made from steel or durable plastic, which are used to make the compression process of aluminum cans more efficient. In other words, applying simple physics, these tools lessen the force needed to compress an aluminum can by couple of times, depending on the design of the tool.

The basic working principle of a manual can crusher is this: insert an empty aluminum can into the opening of a crusher, pull down the leveler with your hand to compress the can, take the piece of compressed aluminum out of the crusher and throw it in the trash. Quick and simple.

Most crushers on the market are manual can crushers, which means that you will need to do the crushing process manually, by pulling down a handle. However, to make the compression process faster and easier, many people have made their own automatic can crushers using pneumatic or hydraulic cylinders or electric engines. For some interesting concepts of automatic can crushers, check out this article http://dorecycling.com/automatic-can-crushers/

Another way to categorize can crushers is by maximum can size they can compress. Most tools allow to insert aluminum cans with 12 oz or 16 oz capacity, which are the standard for most soda drinks and beers. Few can crushers allow to compress cans up to 32 oz size and even allow to compress steel food cans, but these units usually are a lot more expensive. The majority of can crusher are wall mountable units, which you can easily install to a wall in your kitchen or garage. However, if you don’t like the idea of drilling holes in a wall of your house, there are some portable can crushers that can be used without need to install them to a specific surface.

Benefits of using a can crusher

Aluminum can crushers are very useful tools either when installed in your house or public places, such as schools. Here are some benefits of using a can crusher.

• Makes recycling faster and easier - The biggest benefit of using a can crusher is that it makes the crushing process a lot more efficient. Whether you use an automatic or manual can crusher, you will be able to compress a lot more cans in much less time, using very little force.

• Helps the environment - What a can crusher does is reminds people to recycle aluminum. Of course a crusher does not directly recycle an aluminum can, but it helps to compress these cans down to almost a 1 inch small pieces of metal, which you can easily store in one trash bag and bring to a recycling facility.

• Helps to save space at home - A can crusher will compress regular 12 oz can down to 1 inch size, which is 4 times smaller than its actual size. This means that you can store 4 times more cans in the same trash bin. For larger 16 and 32 oz aluminum cans this means compressing them down 8 or more times of their actual size.

• Allows to earn money with recycling - You can actually earn money by bringing aluminum cans to a recycling facility. By using a can crusher you decrease the size of cans down multiple times, which allows to stuff more cans into a trash bag, decreasing the number of trips needed to a recycling facility.

• Shows children that recycling can be fun - Can crushers are a great way to introduce children to recycling. These tools are really fun to use and some manufacturers even makes ones in shape of different animals, such as a frog. Help your kids to compress their soda cans and take them to a sorting facility, so your kid can earn some money for helping the environment.

• Can be used by children and old people - Compressing cans with any of these tools takes practically no effort, so they can also be used by children and older people.

Why aluminum cans need to be recycled?

There are plenty of important reasons, why aluminum cans need to be recycled:
1. Recycling a can is cheaper than making one from raw materials;
2. Aluminum material does not wear out, so it can be recycled practically forever;
3. Producing aluminum cans from bauxite ore takes 95% more energy resources than producing them from recycled aluminum;
4. Aluminum from recycled cans is also used in other industries such as transportation, construction, aviation and many others;
5. Aluminum recycling is very important for saving the environment. Aluminum recycling prevents approx. 100 million tons of carbon dioxide releasing in the atmosphere.

1. Open up the windows

When cleaning out all the nooks and crannies in your home, you might inhale the stale air stench that neglect leaves behind. Forget the air fresheners and scents – instead let the natural scent of blooming flowers and fresh cut grass grace through your hallways and rooms. You’ll also light up your home and can flick off the lights.

2. Ditch the dirty laundry habits

Fighting your way through the back of your closet usually ends with heaps of dirty clothes spread throughout the house. Save energy and wash full loads with cold water and hang the laundry outside in the sun to dry. The sun is a natural brightener and will whiten your whites on its own. And for all those clothes that have outgrown you or your style, they’ll fit someone else, so be sure to donate them. Hold on to a few old shirts for cleaning rags.

3. Let go

Be practical. When doing a rundown of your house and looking through piles of old stuff, decide what to keep and what just takes up space. Do you ever use that sewing machine you received as a wedding gift ten years ago? Will you? By letting go of things that lay around your home untouched, you’ll open up your home and lessen dust grabbers. Score some pennies with a garage sale or donate items to a second hand store or your local Salvation Army.

4. Wipe down surfaces with natural products

Scrub down your home with staple products already in your kitchen to disinfect surfaces and make them shine. ¼ cup of baking soda mixed with 1 quart of water can be used as a general cleaner for all surfaces in your home, including inside the microwave and fridge. Even your toilet bowl can be scrubbed clean with baking soda. One cup of white vinegar in one cup of water will also clean surfaces and appliances, including mirrors, stainless steal and laminate. These DIY natural cleaners are also safe for your kids and pets.

5 . Sponge the grunge for a no-waste clean

Opt for reusable sponges or e-cloths as oppose to paper towel now that you’ve made green sprays. Give your appliances a rub down with a sponge then ring it out with hot water and move on to your next appliance.

6. Go Paperless

If you haven’t already, take this opportunity to go for paperless billing. Your counter space will thank you and so will the environment. As for all that junk mail that piles up and settles in the recycling bin, eliminate incoming junk by adding a sticker to your mailbox or by using registering with Australian Direct Marketing Association’s 'Do Not Mail'. You’ll stop receiving mail from companies you don’t directly deal with.

8. Store things differently

Now that you’ve sorted through what you want to keep and what can be better use for someone else, organize our belongings so next year’s cleaning will be a bit easier. Aim for biodegradable bins, such as bamboo baskets or get fancy and decorate your own cardboard boxes. Also acts as a fun craft or the kids.

9. Redecorate with eco-friendly paint

Household paints unfortunately contain many types of toxic chemicals. If you’re looking for a fresher style this spring and have big projects, like upgrading some chipped or out-of-date furniture, or trying out some new colour schemes, move to water-based paint with low-VOC. If you are tackling furniture, play with organic textiles and reupholster for a new look.

10. Plan for next year

We know – the last thing you want to think about already is next year’s spring-cleaning, but if you have a plan ready, you’ll have less stuff to get rid of in 2016. After going through all your belongings, donating some while keeping others, make a note of what you definitely need and what you have. Be resourceful. You’ve probably discovered products around the house that can be used for other tasks. If you know what you have, you’ll shop smarter and be less likely to have things accumulate.

But not everyone is equally fond of Thorshøjgaard and their holistic approach. Authorities and bureaucracy threaten to close down the farm. Director Phie Ambo follows their struggle to make sure they are not the last to do agriculture the way they do, but some of the first.

This festival favorite is aesthetically enthralling, and philosophically rich. Fans of cinema vérité documentary will be moved by its honest presentation, while enjoying the undeniable charisma and intelligence of Niels.

Join the conversation about our food systems with expert panellists and local food appreciators, and feast on tastings of mouthwatering food at the 2015 Environmental Film Festival >

The CEFC has committed up to $60 million in long-term senior debt to the program which is expected to build over 200 new energy efficient homes, and upgrade a proportion of SGCH’s 4,300 existing, older properties with energy efficient technologies.

The program will enable SGCH tenants to benefit from lower energy costs and allow SGCH to reduce the carbon footprint of its extensive housing portfolio.

“This initiative will help accelerate the delivery of more sustainable and energy efficient social and community housing,” CEFC CEO Oliver Yates said. “With an estimated 400,000 social housing households nationwide, it makes good sense to improve energy efficiency and help reduce energy costs for low income households."

According to ACOSS, the lowest income households spend 7 per cent of disposable income on energy, compared to 2.6 per cent for the highest income households. Improvements to lighting, heating and cooling can make a meaningful difference to household energy costs.

“For our tenants who live on low to moderate incomes, the savings they will see in their energy bills can make a real difference. The more we can save on energy costs, the more we can reinvest into housing for those most in need,” Mr Wetmore said.

In recent decades, household cooking energy use in Australia has declined because of pre-prepared and take-away food and the significant rise in the frequency of dining out.

An estimated four per cent of Australian residential energy is used in cooking. But the way food is purchased and prepared involves energy trade-offs.

While the centralised cooking of pre-prepared or restaurant-served foods reduces cooking and refrigeration energy use, it increases transport energy use as people travel to restaurants or take-away outlets, not to mention all the packaging waste that goes with it.

Home cooking is generally healthier – but how can you make sure it is also more environment-friendly?

Debate about the safety of microwave ovens has raged for years, with advocates championing the energy efficiency of the appliances, while detractors raise the alarm about potential health risks. Most Australian homes have both a conventional electric or gas oven and a microwave oven.

So when it comes to heating food, which is better for the environment – the conventional oven, or the microwave?

Materials and production

Most of the components of a microwave oven are metallic. Inside a wrap-around metallic (or occasionally plastic) case are panels of enamel-coated steel, a ceramic or glass cooking surface and a glass door with a perforated metal plate that reflects microwaves but allows visibility.

The parts you don’t see include electrical and mechanical components like timer motors, switches and relays, a magnetron tube, and various metal and plastic bits. Most microwave parts can be recycled, with electronic components a small part of the overall product.

Electric ovens have a similar construction, only without components such as magnetrons. Most have electronic controls and the majority of components are made from recyclable metals.

For both microwave and electric ovens, safety is a big component of manufacture, with strong quality control procedures in place to ensure the final product doesn’t leak very hot air or allow microwave emission leakage.

Energy use and efficiency

Most microwave ovens generate electromagnetic waves in the frequency of 2.5 gigahertz to heat food. Water molecules in food absorb the microwaves in this frequency, and the heat is then transferred to other molecules and, sometimes, the container holding the food (depending on the material it is made from).

This is why you need to add water to dehydrated foods such as rice and pasta to cook them in a microwave.
Ovens, by comparison, cook food by maintaining a high air temperature throughout the oven cavity, and are usually pre-heated before use.

Nearly all ovens have a heat-retaining glass window on the door to minimise heat loss but each time an oven is opened it loses around 4°C of heat.

The upshot is that microwaves direct around 60 per cent of the energy they use toward cooking food – which is highly efficient compared to the estimated 12 to 14 per cent of all the energy drawn by a standard electric oven.

What about combination microwave ovens, which offer convection cooking and a grill in addition to the usual microwave function? A British study showed that using a combination microwave oven on a convection setting to roast a chicken used 30 per cent less energy than an electric oven.

As with microwaves, most electric ovens now also sport LED displays which use standby electricity all the time.

Single page view

GROWING

Strawberries are a low ground-covering plant with dark green trifoliate leaves, which means that 3 leaflets are attached to each stem like a clover.

They can be grown from the tropics to the mountains as there are many varieties. There are also many ways of growing them, such as in a patch or ‘matted rows’ as they are known, where all the runners are allowed to thread the plants in the row together.

Other ways include strawberry pots with spouted sides, regular pots, hanging baskets, bags or even barrels with 5 cm (2 in) holes drilled into the sides for the strawberries to grow out of.

The plants need sun and most of all, a rich and well-drained soil with lots of organic matter. They also need netting from birds, and often straw (or plastic) is used around the plant to stop fruit from touching the ground and rotting.

Any damaged berries, whether from sunburn, insect injury or other causes, should be removed from the plant as rot can spread to other berries. New plants can be grown from runners (or stolons), but unless growing strawberries in a matted row you should remove these as they limit the amount of fruit the main plant produces.

HARVESTING

Berries to be eaten immediately may be picked at any time, but if you plan to keep them longer, pick them in the early morning or on cool, cloudy days, as warm berries are soft and bruise easily. Pinch the stem with your fingertip and thumb, trying not to handle the berries themselves. Gently place the berries into
your bucket, and never overfill it as the berries at the bottom will get crushed. Keep the berries in the shade until you can put them in the refrigerator.

STORING

Strawberries keep a few days in the refrigerator, but really are best within half a day of picking. To freeze strawberries, spread hulled fruit across a tray lined with baking paper. Once frozen, transfer into zip-lock bags removing as much air as possible and store in the freezer for up to 12 months. Another idea is to stir whole or chopped strawberries through softened vanilla ice-cream, refreeze it and eat within 3 months.

To make strawberry syrup, combine an equal weight of caster (superfine) sugar and strawberries (hulled and chopped or left whole) in a saucepan. Add a splash of water and some vanilla bean, split and scraped. Bring to the boil, stirring until the sugar dissolves, then simmer for 30 minutes. Ladle into warm sterilised jars. Store in a cool, dark place for up to 12 months. This is perfect on pancakes.

This is an edited extract from The Produce Companion by Merdith Kirton & Mandy Sincliar published by Hardie Grant Books $49.95
and is available in stores nationally.

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As a family that plays games and spends a lot of time laying on the carpet I want to make sure that we are not coming into contact with any nasty chemical residues. What chemicals do steam cleaning and dry cleaning use to clean carpets and what are the alternatives? There are only so many spots bicarbonate of soda and vinegar can get out!

-- Leisa

Carpets can have a relatively short lifespan if not cared for properly, but the range of chemicals found in commonly used carpet cleaners mean that these products often do more harm than good.

Household carpet cleaners often contain formaldehyde, lye (sodium hydroxide), acids and pesticides while percholoroethylene (otherwise known as "perc") is found in many commercial carpet-cleaning solutions.

Perc is a well-known dry cleaning additive and known to cause dizziness, fatigue and nausea if ingested or inhaled.

So what's the greenest way to clean?

For starters, it's worth investing in a powerful vacuum cleaner with a HEPA (high-efficiency particulate) filter, which does wonders for removing dirt, dust and other allergy causing contaminants from the carpet.

There are a number of eco-friendly carpet cleaning products on the market these days such as Seventh Generation's Carpet Spot & Stain Remover and Orange Power Carpet and Upholstery Spot Cleaner.

For homegrown options, try mixing equal parts white vinegar and water in a spray bottle and spraying directly on the stain before removing with a sponge and warm soapy water.

For heavier stains mix 1/4 cup each of salt, borax and vinegar and rub the paste into the carpet. Leave the mixture for a few hours or overnight and then vacuum.

To get your carpets smelling fresh, sprinkle baking soda and leave for several hours before vacuuming.

If you're looking for really deep clean, then Annie Berthold Bond, author of the book Home Enlightenment, recommends renting a steam cleaner. Before using, rinse the machine thoroughly and then use liquid dish soap or all-purpose solutions that contain essential plant oils.

And finally, why not introduce a shoe-free policy indoors? This will cut down on the amount of time spent cleaning the floor and will ensure that any nasty pollutants from outside don't get tracked inside.