A Few Garden Tips
for October 2008 
New Items for 2009 Will Be
On Our Web-site in December
Preserve Your Summer Flavors
 
I want to preserve my homegrown herbs to use this winter.
 What is the best way to dry them?
 
The best way that we have found is to dry the following by hanging these upside down.
 
You can take Oregano, marjoram, rosemary, mints, dill, thyme and lavender and take a small bunch of leaves and tightly tie a piece of twine and inch or two from the bottom.  Hang bunches upside down in a well-ventilated area out of the sun and let them air dry.
 
As soon as the leaves are crackly dry to the touch and they crumble easily, take them down, then strip the leaves off of the stems.  Store them in a glass jar with a screw top, they will stay fresh for about 12 months.
 
 
 
For the Herbs that do not dry well try this:
 
Basil, Chives, parsley and cilantro, wash and dry the leaves,
 then mix the herbs chopped or whole with water or olive oil, then pour the mixture into an ice tray and freeze. After they are frozen, empty into a tight sealable plastic container by type, and keep in the freezer until you need to use.
 
Here are a few tips to help you get your own garden ready for the winter nap.
 
  • Cut back perennial foliage after a killing freeze. For a wildlife-friendly garden, cut back plants that have had disease problems during the growing season but leave stems and seed heads that will provide food and shelter for birds.
  • Mark areas where hardy volunteers have dropped their seeds so that next spring you can be on the look out for the seedlings. When using dried flowers with fuzzy seed heads, spray them with hair spray to keep them from shattering.
  • Rake up and remove any leaves on your lawn. It is important to remove dead leaves because over time they will form a dense mat that smothers your grass.
  • Clean and oil garden tools before storing for winter. Read more about storing hand tools.
  • Protect your water features from fall leaves with netting. Stretch the netting over the water surface and secure the edges.
  •  Remove the leaves that land on the netting on a regular basis.
  • Before you put away your mower, drain gasoline and take it to the shop for any repairs needed.  It's also a good time to have the blade sharpened and balanced.
  • Use hardware cloth to wrap around the base of small fruit trees and roses. This will protect them from rodents.
  • Transplant deciduous trees and shrubs after the leaves have fallen.
  • Pot up amaryllis bulbs now for indoor blooms during the holidays.  Read more about growing amaryllis. Till soil to a height of 8 to 10 inches around roses for winter protection.
  • Mulch after the ground freezes. Read more about winter rose care.
  • Save packets of half used seeds in airtight containers in a cool dry place. Read more about Storing Seeds. 
  • Any gardener who has ever put in work sowing seeds that don't sprout knows what a disappointing experience it is. At 2B Seeds, our SowNSeal™ packet has been specially designed to ensure that your time spent in the garden is truly rewarding. Unlike the paper packets used by most seed companies, 2B Seeds packets prevent humidity and excessive dryness from damaging those precious seeds and you can open and reseal the package as many times as you need.
Chili and Black Bean Dip
 
Ingredients:
 

1 tablespoon olive oil
1 14-ounce can cooked, unseasoned black beans (about 1 1/2 cups)
juice of 1 lime
1/4 teaspoon salt (optional)
1 teaspoon ground cumin
1 large tomato, cored, seeded and chopped
2 green onions, chopped
2 small chili peppers, seeds removed and chopped
1 clove garlic

Instructions:
 
Drain and rinse the black beans

Place the black beans, olive oil, salt and cumin in a food processor. Process until the beans are broken up and well blended with the olive oil and seasonings.

Add the remaining ingredients. Process until smooth.

Transfer to a bowl and serve with tortilla chips or pita bread.
Notes: This dip can be served immediately, but it's even better after the flavors have melded for a few hours.
 
 We love using our chili peppers, onions and tomatoes
   from our garden.
Did you know that every time you eat from your own garden you are helping to reshape the future of The Economy, The Environment and Agriculture?
 
Just like many of you, some of my favorite memories are from going to my grandparents garden where I picked fresh tomatoes, cucumbers and onions. Those moments have stayed with me and have reminded me how good fresh vegetables truly are. With the high prices of everything today, growing your own vegetables and herbs are truly a savings, and  are better for you, as you know what has been applied or what has not, as well as
Not paying for the fuel surcharge that is currently being added to everything.
 
Change might not be happening fast enough for many of us, but we must recognize the tremendous effort that can be made.  We have a responsibility to our families, communities and the future. And with many steps, such as eating from our own gardens and being conscious of where we spend our money, we can send a powerful message to the industrial food industry.  None of us can change the food industry alone, but together we are strong.