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.