Closing Down the Garden!

Because the cold came on so quickly last year, Joe and I were mindful in September that we have to stay on top of our fall chores. Because we began this process early, it was a really relaxing process. I have a tendency to break all large jobs to 1,000 tiny ones, everything seems doable. It is actually how I live my life….make a long list and get to things when I can and before I know it, everything on the list is done.

Putting the garden to bed simply means getting rid of the mess, cleaning up what's left, packing away the things you won't need until spring and making sure everything is ready to go when you need it. Cleaning up debris, suppressing weeds, cleaning out the greenhouse, clearing the compost bin, putting compost on the beds, cutting down all the ornamental grasses and flowers, spreading rock dust on the beds, touch up painting and more will mean that much less work to do in the spring, when there are so many other tasks to be done - and all at once. The cooler weather makes fall an ideal season to spend some time in the garden (no mosquitoes!) and you can settle in for winter knowing that when you look out the window, your garden will look contentedly tucked in.

I've broken it down to: cutting back, cleaning up, planting, protecting and prepping for spring. Don't feel as though you have to do everything. If you've been meaning to do something about your soil, take advantage of this calm season to get it done. And if you have a lot of tender new plants, you should focus on making sure they are protected. Bite off a little and be amazed by how much you actually get done.

Cutting Back 

1. Most perennials can be cut back in the fall, although a few, like chrysanthemums, prefer to remain standing, to act as winter mulch. 
2. Wait until a frost has caused the plants to dieback. You don't want to encourage new growth that will be hit again. Start with plants that were diseased or had a pest problem and dispose of that debris, don't compost it. 
3. Don't prune woody plants, trees and shrubs until they are dormant. 
4. Gardeners in areas where it rarely freezes should leave plants up until new growth starts, then remove the old leaves and stems. 
5. Leave some plants for the birds for overwintering beneficial insects 

 Cleaning Up 

1. Pull dead or declining annuals. It's hard to do, but they're not going to come back - get it over with. 
2. Harvest everything above ground in the vegetable garden and under fruit trees. Don't leave fruits and vegetables out all winter to rot attract animals and set seed. 
3. Clean up overgrown areas, to prevent animals and pests moving in and to make it easier in the spring. You know that out of control area behind the shed or where you piled some brush last spring? We all have areas we mean to get to and fall is a great time. Left messy, you'll not just invite animals, you'll invite weedy trees and shrubs. 
4. Don't forget your tools and containers. It's tempting to wait until spring, but who has time in spring to disinfect or sand? 

• Empty, clean, disinfect and bring in containers. You can store the soil elsewhere, if you plan to reuse it. An easy way to disinfect containers is by spraying them with a non-toxic cleaner. 
• Clean and store stakes, cages and garden ornaments. They'll last longer if you don't leave them exposed for the winter.... 
• Clean and sharpen tools, before storage. Remove all caked on soil, sharpen edges with a file and give them a protective finish with a light coating of oil. And don't forget to clean and sharpen your pruners. 

Plant

1. Yes, there's still planting to do. Get flowering bulbs, garlic and rhubarb in the ground, before it freezes. 
2. If your plants are still looking good, pot some up to bring indoors, including herbs. 
3. Take advantage of the cool weather and sow seeds of spinach and corn salad. They start growing for you in early spring and you'll be harvesting when everyone else is just planting. 
4. Plant a cover crop. We all know it's a good idea, but we never seem to get to it in time. Maybe this fall is the year you do it. 
5. Your plant trees and shrubs until the soil freezes. Fall is a great time for planting trees and shrubs, because they can put all their energy into their roots. But those roots will need water. If the ground never freezes, you'll need to make sure they have water all winter. 
6. And it's not just trees and shrubs that need water. All your perennial plants will need to be watered during dry falls. They may be going dormant, but they're not dead. 

Protect 

1. Shield plants animals might eat. Put fencing around shrubs. Use tree guards for trees pothered by deer, rabbits and voles. 
2. Make sure all tender bulbs are stored for the winter. Most like to be hit by a frost, before you dig and dry them. 
3. Mound soil or mulch around the base of grafted roses. Remember to remove it in the spring. Warmer areas: 
4. Be prepared for sudden swings in temperature and protect tender plants. You can either cover them or move them to a protected area. Don't forget to protect tender plants from drying winds. 
5. Ease up on fertilizing plants, so new growth won’t get damaged by temperature drops.

Prep for Spring 

1. Weed, especially perennial weeds. I know, you thought you were done with weeding. But pulling those weeds now, when the conditions are poor for them to fill back in, will cut down on problems in the spring. 
2. Tag plants you want to divide in the spring. You won't remember, when the time comes. I like to label plants while they're still in bloom, so I know what colors are where. 
3. Compost & Soil 

• Test and amend your soil. At least test it for pH. Amendments can be slow acting and adding them now will make them available in the spring. 
• Prepare your planting beds now, with compost and manure, for planting in early spring. The freezing and thawing will work it into the soil for you. 
• Till the soil to expose insects trying to burrow in for the winter. You'll disturb their dormancy and put them in view of the hungry birds. 
• Start a compost pile. You've got all the stuff you've pulled out of the beds, why not? 
• Shred or mulch your leaves. They are free fertilizer, don't send them to the landfill. They practically compost themselves and the result, leaf mold, is the most beautiful soil you've ever seen. 
• Consider mulching for less weeds in the spring and better soil. A layer of mulch in the fall will suppress weed seed germination in the spring, while it's protecting your plants. Just make sure you weed first. 

Closing Down the Garden

Closing Down the Garden

Closing Down the Garden

Closing Down the Garden

Wishing a Garden

Ever since I was 15 years old, I wanted a garden. Back then, I lived in an upper flat (you don’t even hear of those anymore unless you’re in Chicago or Brooklyn) but I guess it was kind of a gift that I was surrounded by cement because it forced me to plan my escape very early on. At that time, many of the trees were dying from Dutch Elm Disease. I must have felt a strong connection with nature because as the city would cut each tree down, it would break my heart. Finally at the age of 26, I moved out to Seattle. Even though, I was in the land of green, life seemed to keep getting in the way of the great garden caper - I guess I was too busy doing other things. Looking back now, none of it seems anywhere as important is it did then resulting in the fact that I didn’t have a garden until I was 43, a year after I married Joe. 

When we did have a garden, we were living in West Seattle in a little house that we just adored. We had five cats and a parrot named Salsa who was meaner than any ex-con. She would actually climb down onto the floor and stalk Joe while calling his name. It was like being in some kind of trippy scary movie. But when Salsa was in her cage and because there are very few bugs in Seattle everyone would leave their doors open. Our next door neighbors, Bill and Verna, a young couple, were as animal crazy as us. With the open door policy the cats were free to go into each other’s houses and steal the other’s food. Our property was surrounded by blackberry bushes making for perfect cat forts, where they would hide out and wait for some unfortunate little mouse.

Memories in the Garden

Joe and I soon dug up the entire backyard and planted our first garden. Everything we planted grew.  The first seed that sprouted and broke ground caused such awe that from that moment on I was hooked. At the time, it was a bit Utopian, as I was writing my play and book, working in the garden and hanging out with all of the animals – a truly special time. We didn’t have any money, life had never been simpler and never happier. I just heard from Verna who’s memories are as fond as ours.  She reminded me of the time, it was mine and Joe’s anniversary, us with no money, celebrating at home, Joe and I turned up the stereo and slow danced in the garden. I had forgotten all about it, as Joe and I have so many wonderful memories, many of them attached to growing, cooking and eating food from the garden.

Connection to Nature
I can’t explain to people who don’t grow their own food why it’s so important to me or any other gardener. The obvious is that it is really important to know how hard it is to put food on the table and/or to keep us fed. I just came in today, picking lettuce, washing it, then picking out the bad leaves, then drying it on a towel. But that doesn’t happen until after a couple of months of watering and weeding and keeping our fingers crossed that Buddy, the garden cat, will keep the bunnies out.  We can’t count on him like we use to, since he is getting older and naps frequently. And if I think lettuce is labor intensive, don’t even  get me started on the peas! But they are amazing and taste like candy so growing my own food is worth all of the effort – sort of!

But maybe the main reason some of us feel such a need to be in garden is that in this busy world it is too easy to be cut off from nature. Because of this disconnect, I feel that we are cut off from the earth – which is part of our physical consciousness. I know from recent experience that if I’m not connected to the earth then I have no real sense of how I fit in to this evolution that is constant or just what is real. Because let’s face it, when you die, do you care how much money is in the bank, or what designer clothes you own, or how popular you were, or how you fit into the social status. Of course not. None of that matters because they are manmade illusions. As much as I can, my feet are literally in dirt – no shoes, no garden gloves - feeling the connection. I mentioned in something I wrote sometime ago, that in a small Mexican village, when someone begins to exhibit erratic behavior, the villagers tie them to a tree until they calm down. I have to say, it makes sense to me.

In addition, nature makes me feel grateful. It births a calm knowing that all of what is around me – every human and living thing has purpose. It presents a bigger picture than the one I might have without this connection. It is our way of seeing all that is good in life and all that it has to offer. So maybe the theme of this newsletter is just a reminder for all of us to slow down and breathe. Take in what is around you. How about that tree in the front yard? How long has it been there to protect you and give solace to so many living things? Some of which are too small to see, until you begin to pay attention.

Well, enough of the writing about nature because it is another glorious morning and like every day, the to-do list is long. I have to rehang bird houses, weed several beds, turn the compost, lay compost down on the beds that are done producing and pick more peas. But with my feet in dirt, the way I look at it is - the longer the list, the luckier I am.

From my garden to yours…………

Before this year, I wouldn’t really eat the greens – but Joe loved them.  But this year I have found recipes that are just delicious.  Have you ever tried mustard greens? They are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. My father recently discovered mustard greens at our local farmers market and they’re his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

The Pond

Peas

The Pond

Giant Onions

Mustard Greens

Mustard Greens Recipe

Ingredients

·         1/2 cup thinly sliced onions

·         2 cloves garlic, minced

·         1 Tbsp. olive oil

·         1 pound mustard greens, washed and torn into large pieces

·         2 to 3 Tbsp. chicken broth or vegetable broth (vegetarian option)

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         1/4 teaspoon dark sesame oil

Method

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Finally....at Peace

Joe and I were in the garden, weeding the kale and chard. I looked over, seeing him sitting on the ground, sun beating down on his balding head, wearing a favorite torn Grateful Dead t-shirt. In that instant, I knew that everything I had been through had led me to that incredible moment. An awareness of the here and now, appreciating it in all of its simplicity.

Never stop seeking solutions

I'm sure that appreciating the simple things in life are partly due to the fact I have been successful in finding answers for my health and spiritual well-being. I have spent thousands of dollars and hours pursuing this. It turns out that the first step in this new chapter, was to redirect my energy to my own divine connection. No bells and whistles and most of all no middle man. Just me and the great divine. Once I did this, I have found people that could heal some ongoing problems but more than that, could actually eradicate them. Never ever give up! Try everything! Connect with your true divine source/self and you will find the answers that work for you. Remember don't complicate things. The Divine is simple. Humans make it complicated.

If you would like any referrals please feel free to contact me.

Grandiose Life

One of the reasons I retired from performing is that I wanted to simplify my life. But instead, I got caught up in grandiose goal setting, pursuits that had nothing to do with my essence. I have been chasing a carrot for a very long time - 40 years. The variety of the carrot may have changed through the years but it was always a carrot. Earlier this year, I said, "Enough."

I am many things; Singer, composer, healer, cook, artist, writer, gardener, wife, producer, story teller, jester, neighbor, entrepreneur, step-mother, volunteer, teacher, woman, citizen of the world and much more. What I have realized is that I need to have time for all of it.  Right now, gardening and cooking, seem to be taking center stage (teaching is always in there somewhere).  

And so be it. If I stay in the center of right now, I don't need to be anything other than that.  And honestly, for now, everything else seems to be an interruption. In this moment, I crave and need to be with nature. The earth, dirt and plants are healing me. They are directing me into new truths and revelations. The evolution of self is as organic as the earth that I am evolving with. A symbiosis of energy that no one can escape - but as individuals we can become aware of our connection of it's existence and purposefulness.

Many of my spiritual heroes, seem to agree - within the spontaneity of living life is where you become hyper aware. When I begin to do the same things over and over (and this does include any kind of prayer or ritual), I am no longer as aware, I seem to miss details of what is going on around me because I am being habitual. I have learned to change everything up.  The way I drive to work, what I wear, reading materials, exercise routines - all of it!  Whatever it takes leading me towards spontaneity which seems to walk hand in hand with living in the moment allowing me to pay attention- the more I pay attention, the happier I become.

All of these experiences are the cause and effect to loving life - this is what I want to share with you. Loving the simple things! So for now, it will be recipes, and observations of nature....stories about my beautiful plants, my sweet animals and my husband - who always reminds me to open my heart. 

From My Garden To Yours.......

Swiss Chard

My Swiss chard is magical. I cut leaves off every single day and the next morning it looks like I haven't cut anything! I marvel at the plant's ability  to produce. We can't stop eating this - so wanted to share with you.

Swiss Chard and Garbanzo Beans

Ingredients: 

•  2 cloves of diced garlic
• 3 large green onions
• 1 can of garbanzo beans
• 1 bunch of chard
• 2 tablespoons extra-virgin olive oil
•  tomatoes

Optional - Serve on Rice

Method: 

1.  Saute Garlic and Onion in Olive Oil 

2. Add Garbanzo Beans

3.  Add cut up Chard

4.  Add 1 Diced Tomato

When done - squeeze whole lemon over the dish!

We add this to rice!

The Health Benefits of Swiss Chard

Succulent swiss chard, also known as spinach-chard or silverbeet, is one of the popular green leafy vegetables of European origin. Botanically, it belongs within the beet family (Chenopodiaceae) of vegetables, which also includes table-beets, sugar-beets, garden-beets, etc. Scientific name: Beta vulgaris, Cicla group.

Chard is an annual crop widely grown greens around Mediterranean region and is available at its best during summer season from June until November months.

Chard features distinctly large dark-green leaves with prominent petiole well-developed edible stalk. Generally, its leaves are harvested at various stages of maturity. While the whole plant with its tender young leaves can be harvested for salad preparation, individual large-size, mature leaves with slightly tough texture stem may be picked up for sautéing and cooking in dishes.

Swiss chard comes in variety of types based on their shiny, crunchy stalks and petiole:

• Green stalk: Lucullus.
• Red stalk: Charlotte, Rhubarb Chard.
• Multi-color stalk: Bright lights (white, orange, yellow, purple, pink).

Health benefits of Swiss chard

• Swiss chard, like spinach, is the store-house of many phytonutrients that have health promotional and disease prevention properties.
• Chard is very low in calories (19 kcal per 100 g fresh, raw leaves) and fats, recommended in cholesterol controlling and weight reduction programs.
• Chard leaves are an excellent source of antioxidant vitamin, vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 g. As a powerful water-soluble antioxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Research studies suggest that regular consumption of foods rich in vitamin C help maintain normal connective tissue, prevent iron deficiency, and also help the human body develop resistance against infectious agents by boosting immunity.
• Chard is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
• It is also rich source of omega-3 fatty acids; vitamin-A, and flavonoids anti-oxidants like ß-carotene, α-carotene, lutein and zea-xanthin. Carotenes convert to vitamin A inside the body.
• It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
• It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.

Regular inclusion of chard in the diet has been found to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and believed to protect from cardiovascular diseases and colon and prostate cancers.

Herb Garden

Herb Garden

Herb Garden

Herb Garden

Herbs

Growing Herbs

Herbs are so adaptable, anyone can grow them! From a windowsill to a garden plot to multiacre plots, employing basic horticultural plant-growing techniques usually results in success. Like all vegetable plants, herbs need adequate light, water and soil nutrients to produce high-quality plants. While some herbs are "weedy," with the apparent ability to grow "anywhere," the home gardener or commercial producer should provide adequate soil preparation and pay attention to soil pH, temperature extremes, potential pests and other environmental variables. Herbs can be grown via direct seeding, as is the case with dill, or set out as transplants from greenhouse sources, as is done with French tarragon. Our long daylight hours during early summer stimulate vigorous growth for annual, biennial and perennial herbs.

Some herbs that are perennial, such as rosemary, can be grown only as annuals in our northern region. The popular herb, parsley, is a biennial grown as an annual for its well-known tasty and aromatic foliage.

Top Ten Herbs for Cooking!

Listed are the "Top 10" herbs for growing in upper Midwestern prairie gardens and for culinary purposes. The selection of these 10 herbs was based on direct experience in growing and culinary use, along with the belief they have ornamental or environmental value. You certainly have more herbs to consider, and I hope this serves as inspiration to grow and use all the herbs in preparing meals.

Anise Hyssop (Agastache foeniculum)

Anise hyssop is hardy to Zone 4 (Red River Valley and southern three-fourths of North Dakota). American Indians used anise hyssop as a sweetener and in preparing teas and infusions. A member of the mint family, this species can be sown directly or transplanted. It grows best in sunny locations and apparently is not soil pH-sensitive.

High-quality plant production requires irrigation and a balanced fertilization regime. Plants wilt easily under hot, dry conditions. The foliage and flowers are harvested for culinary purposes. The blue to purple flowers are borne on terminal spikes of the stem or branches and are extremely attractive to honeybees, butterflies and hummingbirds.

Basil (Ocimum basilicum)

Basil is an annual herb that is very cold-sensitive. Planting it outside too early will result in reduced yield or death of the plantings. It grows readily from seed when sown in warm, moist soil. In North Dakota, transplants often are set out in gardens when the soil has warmed to about 68 degrees. Full sun and well-drained soil, along with balanced nutrition, are essential for success.

Regular watering via a drip hose or microirrigation is useful because overhead watering often leads to fungal disease development. Continue pinching the center of the plant to discourage flowering and harvest the tender new shoots that result for culinary purposes. Handle carefully because basil foliage will darken if bruised.

Many types of basil, including Genovese, holy, lemon, cinnamon and purple basil, grow well in North Dakota. Because of the wide phenotypic character of this species, basil plantings for ornamental purposes are common.

Chamomile (Matricaria recutita)

Chamomile, or German chamomile, is an easily grown annual that some might classify as a "weed" because it is easy to grow and reseed. This is an herb with attractive ornamental qualities due to the profusion of flowers it produces, which are used in preparing teas. Chamomile is among the least fussy herbs to grow and adapts well to many types of soil.

Chives (Allium schoenoprasum)

Chives are a sure-fire confidence builder for the most amateur gardeners. This hardy perennial can be seed sown directly into the site or moved in via divided transplants. The pink to bright purple flowers form globular heads at the top of the plant that attract any honeybee in the vicinity. Chives will self-seed readily and should be dead-headed to prevent volunteer plants from coming up in unwanted places. They often are used as border plants that will not get out of control. Like chamomile, it is not particular about soil conditions, needing only full sunlight to look and produce its best. This herb, along with parsley, can be grown in containers.

Cilantro, Coriander (Coriandrum sativum)

Depending on the intended use, cilantro and coriander refer to the same plant. When grown for the foliage, it can be referred to as cilantro, as well as Chinese parsley or Mexican parsley. When grown for its seeds, it often is referred to as coriander. Although drought resistant, this annual requires full sunlight and regular watering for best production. It should be sown directly into the garden, not transplanted. This widely used herb is popular in many ethnic cuisines, including Mexican, Chinese, South American and Vietnamese. Before becoming popular in culinary dishes, it was thought to be an aphrodisiac and was distilled as a love potion in the Middle Ages.

Dill (Anethum graveolens)

Dill, a highly versatile culinary herb fresh and dry, is one of the most commonly grown annual herbs in the upper Midwest. The seeds, leaves and seeds in umbels are all used. It produces small yellow flowers, which quickly become seeds. Dill thrives in cool weather, which allows it to be sown early in the spring. It bolts (goes to seed) when the temperatures rise. If an objective is to use the greenery from the plants, then slow-bolting cultivars such as 'Bouquet' or 'Dukat' should be selected. If use of the seed is desired, wait until the seed has turned brown in the umbel. Cut the plant and hang it upside down to collect the seeds on a drop cloth.

Garlic (Allium sativum)

Garlic, a fall-planted perennial herb, has grown in popularity with home gardeners during the past decade. Propagated from cloves, the larger outside ones usually are selected to provide the largest bulb the following summer. Place cloves pointed side up, 3 inches below the soil surface sometime after Columbus Day in the fall. The soil will have enough warmth to stimulate root growth and initiate stem growth, but the garlic should not break through the soil surface until the following spring.

The cloves are harvested when the foliage begins to "flag" or turn yellow, which should be late August or early September. After harvesting, the bulbs should be allowed to cure for a day or two in a shady location with good air circulation.

Storing garlic can be fun; simply braid the foliage together and hang in the kitchen for convenient use.

Lavender (Lavandula angustifolia)

Whether the lavender plant is a perennial depends on the cultivar selection, microclimate location and amount of snow cover. Perhaps your best option is to consider it an annual and be pleasantly surprised if it should survive a winter. To have any chance of overwintering successfully, lavender should be planted in soil with excellent drainage and in full sun, preferably on a south-facing slope. Lavender can be propagated via direct seeding (burying the seed about 1/4 inch deep), by stem cuttings taken in the fall, or by division of the root system. In the spring, shear the plants back heavily to stimulate new growth and to remove the winter-killed branch ends.

Like other members of the mint family and most herbs, lavender will not need high levels of fertility. If given adequate winter protection and moisture throughout the summer months, lavender plants will produce an abundance of flowers that last only about a week but attract butterflies, hummingbirds and honeybees during that time. If the flowers are harvested before seed set, usually a second blooming period can be experienced. Air-dried flowers can retain their aroma for several weeks.

'Hidcote' and 'Munstead' are among the hardiest of cultivars; however, none is reliably hardy.

Oregano (Origanum vulgare)

Oregano is perhaps the most confusing of the herbs because its types vary widely in growth habit, hardiness and flavor. Several Greek and Italian types are hardy in Zone 4 if provided winter protection.

American teens are familiar with oregano because of their high consumption of pizza. Fresh oregano is unequaled for flavor and aroma enhancement in Italian dishes.

Like the other Mediterranean herbs, it needs a warm, sunny location and well-drained soil to thrive. It usually is started from seed in a greenhouse and transplanted outdoors after frost threats have passed. Also, like other herbs, the flavor will be best if you keep fertilization to a minimum and you add phosphorus and potassium at the end of the growing season to help in developing winter hardiness. 

Tarragon (Artemisia dracunculus)

French tarragon is hardy in Zone 4 if given sufficient winter protection. Russian tarragon is even hardier. French tarragon has a distinct licorice scent, while the Russian does not. Russian tarragon will grow to 6 feet tall and tends to spread from the seed it produces; French tarragon will grow to just 2 feet tall. This is one of the few herbs that can be grown in full sunlight or partial shade. The other cultural requirements - well-drained soil, not overwatering and modest fertility - are the same as with most other herbs.

Harvesting Herbs When using herbs for meal preparation, timing is everything to maximize flavor. Generally, herbs should be harvested before the heat of the day but after the dew has dried. This captures optimal aroma and cuts down on the potential of spreading disease among the plantings. Herbs Suitable for Container Gardening If you lack garden space, consider your windowsills. Several herbs, including basil, parsley, marjoram, chives, mint and rosemary, are well-suited for growing in pots. Herbs can be started from seed or transplanted from outdoor plantings. Place potted herbs in a sunny window and care for them like houseplants.

To Plant or Not to Plant

We don't know if we are moving out of state or not and won't know until the end of the month. We are on hold as spring tugs at our gardening shirttails begging us to get the soil ready. Ignoring this we are compelled to living in the moment.  Which brings me to writing the article below, share a recipe and gardening tips.

Spring Scenes from the Garden

Spring Clean Up and Chopping Wood

Art Project

Cleaning the Pond

Getting Ready for the Day Lillies

Getting the Beds Ready for Planting

More Beds

Predetermined Life

I don't know about you, but 2014 has been a humdinger for me. Talk about taking a left turn this year. I've already bored you with some of the details and will try to not bore you with the rest, but what I do want to share is that after two years of studies, I finally honored my truth - the inner voice that was telling me to take the left turn a long time ago. But as most of you know, one doesn't turn until it's time to turn and since this is such a great testament to one of the universal truths which is, nothing happens until it's time, it does give me pause to contemplate. Predeterminism is a hard concept for many Westerners who have been taught by this physical world that that we are in charge of everything.  The illusion that we create our own destiny is one that is fed to us through Oprah and the media, religion and various schools of thoughts. Ideologies which include i.e. If you try harder life will get better. If you do enough affirmations you will get what you want. If you dream big enough, your dreams will come true. If you make the right choice God won't punish you. If you learn the secrets of the universe, your life will change. It goes on and on and on. Which is why one day, I will write the shortest book ever written. Title - How to Find Your Path Book - Follow Your Feet. The End.

Believing in destiny, is a friendly debate that I have had with many. I say friendly, because it doesn't really matter to me what others believe. Sort of. I do seem to have a knee jerk reaction when someone's belief system enters into my studies that I am paying for, as that, for some reason creates a "rift" in a stream of consciousness that I can't seem to get around. This, I'm sure is a fundamental flaw in my character, because in my intellectual mind, I keep thinking, "Boy, if they got this universal law so wrong, what else are they teaching that may be in opposition of the divine or universal laws?" I am always suspicious that "ego" is out of whack when human beings think they have so much control over things they can't possibly control.

Over the years, I have searched for a more complete way of explaining what universal law means to me in regards to predeterminism, to those who I may be debating with and whom may not entertain these concepts. And of course, the best way for me to do this and sort it out, is by writing. So if you will indulge me once again, as I put these thoughts on paper, I do appreciate it.

It seems to me that the universe is lawful - sometime not and sometimes yes, are these laws logical. The law I am most interested in is the divine law. So forget trying to go to the one plus one equals two kind of thinking, because we are going to move past this physical law and into a law that includes all possibilities. This law of all possibilities includes everything that is on the physical and cosmic planes. By going into the divine law that includes all possibilities we can come to a predetermined, deterministic or preordained set of realities. Yes, I can hear you now, "Well, if there are all possibilities than there is the possibility of free will."  Now, just hang in there with me, until you can see where I am going with this.

Because there is no such thing as time - the past, present, and future are all perfectly lawfully related to one another. We are fooled, so to speak, that the future has not yet happened. When, in truth the future is happening right now.  Remember all there is, is "now."  The future and the past are ego-centric notions. The past is nothing but an emotional memory and future tripping is either desire-filled or fear based suppositions. Neither has anything to do with where the truth or reality is - which is, in the present. This of course, can eliminate the tired old response of "Well, if there is no free will, why don't I just sit at home and do nothing?" Answer: "What you are doing right now, in this immediate moment is your destiny." Or if that doesn't resonate, I respond with, "You aren't sitting at home doing nothing because that is your destiny." Others have pondered, "What is the point if there is no free will?" I say the point is for the experience or increased awareness by living life and paying attention. Free will, if possible, would be about ego. Experience is about growth of spirit which, for me, is the point. But for you, this may not be a clincher in this debate, so then maybe we can come at it from another point of view.

For a different approach, let's look at it through the eyes of my favorite guru, Ram Dass. He states, "It's very much like being a character in a book, where you're on page 23 and you don't know what's going to happen on page 24, because you think you're the character in the book. But now imagine you're reading the book - you could turn over and find out what happened on page 24. Now imagine you wrote the book. You would already know what happened on page 24." I love this point of view. You can look at the book as the character which is the most narrow of vision. Or you can pull back, widening the picture and become the reader/observer which is an even wider perspective, or finally, as the author of the book, (one with God) You see, the book has been written. If you can pull back far enough - you know the beginning all the way through to the ending. Within the cosmic law there is only one - not three separate illusions. The way in which it keeps manifesting in form or in these different planes and coming down into clouds and then solids -is perfectly lawful - you would say in effect, "He is the law." God is the law. The universe of form is the lawful manifestation, and because it is all lawful - past, present, and future - all are already.

For my husband and I, the experiences of our lives have taught us that things can change in a millisecond, so we are open to that possibility and really, no matter what we decide, it has nothing to do with the outcome at all. We just figure that we will know when we know. Honestly, I don't know any other way to think that would serve us in our highest good. Believe me, I never thought I would never again live in Michigan. Personal history has shown me to relax, because the journey, whatever it is, is always interesting.

Living on an island is a great reminder of how little control I have. The scenario unfolds. Do I get frustrated? Sure, sometimes I do. But that is just me, thinking that things should be some way other than the way they are. The island is my "guru" showing me where I am still stuck in my expectations, planning and thinking.

I wonder how long we want to live in the illusionary ego-driven drama of we are in charge of it all? As we are being preached upon through our churches and studies on how we need to make the right choices, these same institutions/schools preach "Not my will, but Thy will, O Lord." I say, make up your mind. But let's leave religion out of it. I propose that once we can break free of the notion that we live for the present, and that we are not who we thought we were, which is deciding it all, we may begin to surrender (a word that modern man misinterprets as weakness), to something that is so powerful, truth based and love filled, that we could do nothing but benefit. We actually might become aware of solutions we never even considered because we have tapped into something more powerful than our limited ego-based thinking.

So then why the heck are we here? I say for the experience but then again, we have always been here. Even when we transition we are still here. We never go anywhere. Where is there to go? Are God and you separate? Is Heaven and earth separate? Are the cosmos and our energy field separate? Is the earth and our consciousness separate? Is there any separateness? Or is there just oneness? And if you can give me the benefit of the doubt and admit to a world absent of duality and instead one with true singularity, we may conclude with the realization that there is an intense freedom from fear and unanswered questions. There would no longer be a need for judgment, but instead a duty for social responsibility - a love, respect and wonder at how perfect this world truly is, given a view from the top, the divine and the all-knowing.
 
From My Garden To Yours.......

Lamb Stew with Spring Veggies

Ingredients:
    •    1/4 cup all-purpose flour
    •    1 teaspoon fine sea salt
    •    1/2 teaspoon black pepper
    •    2 pounds lamb stew meat, cut into 2-inch chunks
    •    2 tablespoons extra-virgin olive oil
    •    1 cup white wine
    •    2 sprigs fresh rosemary
    •    2 sprigs fresh oregano
    •    2 cups baby carrots, halved
    •    2 cups small new red potatoes, halved
    •    1 cup fresh English peas or frozen green peas, thawed
    •    1/4 cup thinly sliced green onions
Method:
Season lamb with salt and pepper and place in a large bowl. Sprinkle with flour and toss to coat. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 1 1/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

Nutritional Info:
Per Serving:460 calories (140 from fat), 16g total fat, 4.5g saturated fat, 135mg cholesterol, 560mg sodium, 24g carbohydrate (4g dietary fiber, 3g sugar), 46g protein

Special Diets: 
Dairy Free

Gardening Tip
Use Worm Castings for Seedlings
Your composting worms have worked hard to make all-natural, organic "black gold." Start your garden off right by using worm castings to grow your seedling. Here's how:

1. Include worm castings as part of your seed-starting mix. Depending on availability and personal preference, mix some of these popular ingredients: peat moss, perlite, coco coir, vermiculite, finely shredded newspaper. If you don't have a favorite recipe, look online. Note: Don't use soil that might contain weed seeds. 
2. Scoop the mixture into CowPots™. They are made from manure fiber and can be planted in the ground when the seedlings are ready. This enriches the soil and helps prevent root shock.
3. Instead of buying containers, get a Soil Cube Tool to make your own all-natural, plantable pressed soil seedling grower. Add enough water to make the soil mixture the consistency of oatmeal.
4. Follow seed packet directions to prepare and add the seeds.
5. Keep your seedlings warm, watered and lit with sunlight or grow lights until it's time to transplant them

Sometimes a Cigar is just a Cigar 

The past week's cold temperatures have been the antithesis of my high fevers.  I got some kind of crud and though, on some level, it's a good time to be sick because what am I going to do in this weather, anyways, the combination has made me feel a futility. I like to feel productive, even if it's reading a book, but I'm too sick to do even that. 

So I lay on the couch watching brain numbing television. I did a 30 rock marathon, four seasons of the X-files, six episodes of "The Legend of Mick Dodge" and documentaries that have been on my bucket list. Because of so much free time I begin to question if what I am doing is just clearing something emotionally and since congested lungs can represent grief, I begin to do something very dangerous. I become analytical.

Now, I'm not a Pollyanna about these kinds of things. I have done a lot of emotional work - this is my fifth year of kabbalah, and before that I wasn't sitting at a desk for 45 years ignoring my feelings. I was out singing the blues, emoting and dumping a rainbow of emotional baggage on stages across America-that's what artistic expression is supposed to do, free you from the trappings of self-doubt and denial. 

As the artist becomes more and more fearless, not caring how others interpret or judge their expressive self, the magic begins for them whereas the revelation of the true creative soul can take place.  I was lucky enough to be able to be a participant in this magical process several times in my life - truly freeing me up from old emotional glue.

But honestly, thinking about any of this is a waste of time. If the point is to not deny our deep emotional states by escaping into the rational mind, then why am I thinking about it? I don't think it's important to "know" why. I think the point is to fully experience the feeling.  If I want to take on the full range of whatever sadness may be lurking deep in my psyche than the only way to do that is to feel it.  Not identify it, or think about it, or talk about it, or put a face on it or anything else.  Just feel it like I do when standing in the ocean allowing waves of that experience to wash over me. Only then can I be free. And here's the catch, it then becomes about the experience, not the feeling - which is really the point. It is the experience that leaves you with the wisdom for soul. Feelings are just tidbits of information wrapped in ego. 

So with all of that being said, really, in the end, I feel like I had a cold. Nothing more, nothing less. Emotions seem to be even and clear. Rationality once again within my grasp while reminding me of  Sigmund Freud, who replied to Carl Jung when he was expounding on how Freud's cigar smoking was symbolic of some deep phallic connection, "Carl" He said, "Sometimes a cigar is just a cigar." 

And sometimes a cold is just a cold.

From My Garden To Yours.......

Carrot and Spice Pudding

10 large carrots, cut in medium rounds and steamed until so

1/2 - 2/3 c. melted ghee

1 t. powdered ginger

1 T. cinnamon

1/4 t. nutmeg

1/2 t. sea salt

3-4 large eggs

1 t. vanilla

1. Preheat oven to 350°. Grease a 9x13 inch pan. For a thicker pudding, use a smaller dish or

casserole.

2. Place all ingredients in a high-power blender or a food processor and process until

creamy.

3. Pour into prepared pan and bake in pre-heated oven for 40 - 5- minutes or until set in the

center.

Variation: You can steam 1 large zucchini or summer squash along with the carrots to get in

some more veggies!

Winter at the Farmers' Market

Seasonal produce isn't just for the summer months: root vegetables, squash and fruits like apples and citrus from California and Florida are common in farmers' markets across the U.S. during winter months.

"If it's in season in the States and not coming from Argentina or Mexico, you can support farms on a family-level scale," says Erin Barnett, director of LocalHarvest, which connects family farmers and consumers. "U.S. shipping companies are getting more efficient, but it's more about buying directly from U.S. farms than reducing your carbon footprint in the winter. You're supporting more of a rural lifestyle that a lot of people have an affection for, as opposed to agribusiness. And you are able to ask the farmers questions about the food."

Indeed, supporting local farmers is becoming more important to U.S. consumers -- in 2008, 4 million people used LocalHarvest.org to find locally grown foods, up from 3 million in 2007. (You can too, using the LocalHarvest "Get Local Info" tool on the homepage of The Daily Green.) LocalHarvest lists 2,000 community-supported agriculture programs, around 100 of which sell direct to consumers through its site; if you want to stay local, you can also find 10,000 farms and almost 4,000 farmers' markets.

 

Winter Time on the Island

 

The ice is like a floor of jagged glass, surrounding the island. Here and there are open pools of water, which is good so that the swans and ducks can fish. It seems odd looking at all of this ice while I am pouring through heirloom seed catalogues. A bit like living in Antarctica wishing for open ground so you can plant. I know this is part of living in a place where there are seasons and I do love being in a shifting weather system but I miss putting my hands in dirt. As wonderful as Florida and California are year round, there is something to living through seasonal changes. I think I would go a little bit bonkers living in Paradise everyday - I really don't know how motivated I would be. Besides, I like cold weather. If I could garden in 40 degree weather that would be heaven...and of course, there wouldn't be any mosquitoes. But back to ordering my seeds.

 

Going through my seed catalogs, there seems to be a renewed interest in organics and heirlooms. Once a given in our culture now seems to be a specialty. I am hoping that this sends a message that many of us are interested in healthy choices rather than the easy way out which is to just eat what is in front of us without thinking what it is, how it was grown and where it came from. To date there are close to 30 countries that have banned Genetic Modified Foods including: Italy, Austria, France, Germany, Luxembourg, Portugal, Greece, Spain, UK, Switzerland, Norway, Egypt, Algeria, Brazil, Paraguay, Australia, New Zealand, Thailand, Philippines, Saudi Arabia, India and though, not a country, Hawaii. It is encouraging that these countries have had long range vision and understand that saving a little bit of money is not worth the state of our health which is a trade many are willing to make until they get sick and then understand that there is nothing more important than their health.      

"Living on this island, being in the middle of nature while gardening has taught me that there are principles of nature. "   

The principles, lessons or maybe even wisdom reveals itself while preparing the soil, choosing and planting the seeds, watching and watering and finally harvesting. I have come to understand that I am one with a magical cosmos that works on a multi-layered system of energetics. When watching a seedling break through the soil, there is a fundamental understanding that I am a partner with Mother Earth. But what does that actually mean? This is an ongoing lesson but so far, I know that I am a caretaker of the air, water, plants and animals as they are part of the complete eco-system. The Native Americans thought of the Elements, Plants and Animals as their brothers and sisters. I have to agree. To know this sets up a new awareness, a new responsibility.

"The responsibility is daunting really. To co-exist with nature, to honor our children by giving them longevity due to the health of the earth, to implant everyone that we meet with a love for nature, to remember that life is precious, to understand that nature was here first, and to never forget that we are not the owners of land, but merely it's guardian is a huge task.  No matter how much we have paid for our "property," it really isn't ours. How can you own the earth?"

The job or responsibility seems singular. I can't make anyone do anything. No one really cares about my opinion as they are too busy forming theirs and in most cases, it seems to me humans are unwilling to change their beliefs until something catastrophic happens. But every day I can take steps to make life better. I can be more self-disciplined in the smaller details of my life, renouncing anything that doesn't work for the environment i.e. pesticides, plastic, toxic fertilizers, weed killers and whenever I can, vote against anything that may include irreversible destruction of the foundation of our existence, hence war and nuclear power plants.

I try to set aside time to be with the world rather than use the world, never forgetting that I am part of the eco-system. It is a struggle to not be extravagant and just consume what is needed. I have to constantly remind myself to be aware of what we produce and consume locally, which may help to end decadence and luxury. The action of responsibility can stimulate self-reliance and the sovereignty of local community within the limits of the health and "remaining" resources of a permitting planet.

Maybe, I will continue to be reminded while looking at a sunset, or climbing a mountain or just sitting on my porch looking into a star filled sky. As I move through this incredible time, watching the planet's cyclic nature, I might want to continue to ask myself, "How can I help?  What can I do to make this world a better place?"  Whether I am struggling or not, there should be one constant thought and that is that we are all brothers and sisters - cells in the same divine body celebrating the diversity of all cultures and people and faiths, with a goal to live in unity respecting our differences. While I begin to wear this suit of generosity, compassion and humanness I have to include Mother Earth, who is not a raw material or a financial commodity. She is my mother. I am here to re-establish a harmonious and responsible co-created life with her.  In the solitude of a quiet mind, the same thoughts always return, "Be respectful of every living thing, be a participant and finally to know that like my human mother, I cannot buy, sell or forget my earth mother."      

From My Garden To Yours.......

 

Crockpot Pork Roast and Kale

3 lb. boneless pork loin roast, trimmed of fat
2 cloves garlic, minced 1
/4 cup Dijon mustard
1 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
1 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
1/2 tsp. sea salt
1/4 tsp. pepper
6 c. chopped kale
1-1/2 cups broth or water

1. Whisk together garlic, mustard, tarragon, thyme, sea salt, and pepper.
2. Spread mixture over the pork roast and place in bottom of large crockpot.
3. Arrange kale around the roast.
4. Pour broth or water over kale.
5. Cook on low 8 - 9 hours until roast is done.

Fennel Pecan Salad

This recipe comes from the Body Ecology Diet website. The Body Ecology Diet is one of a

handful of healing diets aimed at healing the digestive tract for total, lasting health.

Dressing:

1/2 cup cold pressed, unfiltered olive oil

1/4 cup raw apple cider vinegar

1/2 cup finely chopped pecans *

2 cloves of garlic, minced

3 drops of Liquid Stevia Concentrate or 3 pitted dates or 1 Tbsp. raisins

1/2 tsp. sea salt

Salad:

2 bulbs fennel, sliced thinly

1/4 cup fennel fronds, chopped

1 organic apple, cut into matchstick slices

1 tablespoon of roughly chopped pecans

1. Place all dressing ingredients in a blender or food processor and blend until smooth. Set aside.
2. Prepare salad ingredients. Toss everything in a large salad bowl except the tablespoon of pecans.
3. Pour dressing over salad, toss, and serve. Sprinkle servings with remaining chopped pecans.

*I prefer to use crispy pecans soaked and prepared according to Nourishing Traditions by Sally

Fallon. If you do not have time or care to make these, lightly toast your pecans in a small pan

over medium heat until they start to give off a pleasant smell.

Kale Fish Patties

2 Tbsp. water
2 Tbsp. ghee or butter
1 pound soul, flounder, or other white fish (could also be made with salmon)
10 - 12 oz. kale
1/2 c. minced onion
1 tsp. sea salt
1/2 tsp. black pepper
4 large eggs
more ghee for sauteing

1. Place water and ghee/butter into a large skillet or saute pan. Heat until ghee is melted. Place fish in the pan, cover, and simmer 6 -10 minutes until flakey. This will depend greatly on the thickness of your fish filets.
2. While fish is poaching, place kale in a vegetable steamer or saute pan with 1/2 c. water. Steam kale until tender. When done, drain and chop finely.
3. When fish is done, drain and place in a large mixing bowl using a fork to break it into small flakes.
4. Add chopped kale, minced onion, sea salt, and black pepper. Mix well.
5. Whisk eggs in a separate bowl until well blended.
6. Pour eggs into fish/kale mixture and mix well.
7. Over medium heat, melt some ghee - about 2 Tbsp. - in a large saute skillet. Form patties and place gently in the skillet. Saute until well browned on one side. Gently turn the patties and continue sauteing until the second side is well browned.
8. Remove patties onto a paper towel lined plate. Continue cooking remaining patties.
9. These are a bit delicate but very tasty. They can be served immediately or frozen and eaten over time.