due to recent raccoon invasions, swamp monster and friend have started patrolling the murky waters of the fish pond.
11 September, 2008
watermelon boat
due to recent raccoon invasions, swamp monster and friend have started patrolling the murky waters of the fish pond.
09 September, 2008
lavender tea wand
another post that i meant to write a month or so ago.....
this is easier to make than you would think.
gather 12 or so stems of lavender, cutting them far down the stem, and a few leaves of other herbs you think would blend well (lemon balm, mints, chamomile, lemon verbena, pineapple sage.....).
take up the stems of lavender and hold them just beneath the flower heads.
wrap one stem twice around the others, and then slip the end of the stem through the wrapped parts. this ties all the stems together.
stick the collected leaves into the lavender flower heads.
then, take a single stem and fold it up, and repeat with the others. when done, the stems should enclose the flowers and leaves. push the flower heads behind the stems if they are sticking out, and adjust the stems as needed.
take a single stem, one that is somewhat pliable, and wrap it two or three times around the other stems. then, like before, slip the end of the stem through it's wrapped area, effectively knotting it into place.
the tea wand can be used right away (good for a couple of mugs of tea) or hung in a cool dry place for later use.
this is easier to make than you would think.
gather 12 or so stems of lavender, cutting them far down the stem, and a few leaves of other herbs you think would blend well (lemon balm, mints, chamomile, lemon verbena, pineapple sage.....).
take up the stems of lavender and hold them just beneath the flower heads.
wrap one stem twice around the others, and then slip the end of the stem through the wrapped parts. this ties all the stems together.
stick the collected leaves into the lavender flower heads.
then, take a single stem and fold it up, and repeat with the others. when done, the stems should enclose the flowers and leaves. push the flower heads behind the stems if they are sticking out, and adjust the stems as needed.
take a single stem, one that is somewhat pliable, and wrap it two or three times around the other stems. then, like before, slip the end of the stem through it's wrapped area, effectively knotting it into place.
the tea wand can be used right away (good for a couple of mugs of tea) or hung in a cool dry place for later use.
how, you too, can grow your own strawberry army
if you grow stawberries in pots, you may have noticed that they send out shoots with little clumps of leaves on the end. these adventure seeking shoots quest for any amount of soil to claim as their new home- be it another potted plant's soil or a neaby plot of dirt. these shoots also make it very easy to propagate strawberry plants, so that the next year your strawberry bounty will double, triple, or even- quadruple! first off, fill a flat with soil. place it next to your strawberry plant(s), and bury the shoots shallowly in the soil. do this if you have a lot of shoots.
if you only have one or two shoots you may wish to bury the shoots in individual pots.
do NOT cut the umbilical cord from the mother plant. time for that kind of mutilation later. water the shoots for a couple of weeks, this allows them time to establish a strong root system in the soil. you can test out the roots after two weeks by GENTLY tugging on the leaves. if they have a good grip on the soil they are ready to be cut loose. simply fill a pot with soil, cut the umbilical cord, and transplant the strawberry start into the new pot. water well, and keep in the dappled shadows for a day. if you buried your shoot in a pot at the first step, all that is required of you is cutting the cord.
you are now well on your way to your very own strawberry army. (for this super thrifty plant pot option, i take home large cans from work....larger than most ceramic pots and free!)
(warning: keep them away from other plants as they will send their shoots over and take over.....)
if you only have one or two shoots you may wish to bury the shoots in individual pots.
do NOT cut the umbilical cord from the mother plant. time for that kind of mutilation later. water the shoots for a couple of weeks, this allows them time to establish a strong root system in the soil. you can test out the roots after two weeks by GENTLY tugging on the leaves. if they have a good grip on the soil they are ready to be cut loose. simply fill a pot with soil, cut the umbilical cord, and transplant the strawberry start into the new pot. water well, and keep in the dappled shadows for a day. if you buried your shoot in a pot at the first step, all that is required of you is cutting the cord.
you are now well on your way to your very own strawberry army. (for this super thrifty plant pot option, i take home large cans from work....larger than most ceramic pots and free!)
(warning: keep them away from other plants as they will send their shoots over and take over.....)
24 August, 2008
02 August, 2008
stuffed squash blossoms
i've been meaning to post this for, oh....a month or so now.....
this was my first time eating (and making) stuffed squash blossoms. i think the recipe needs some work, but it was still fun to make. these tasted better chilled rather than warm straight from the over. next time i would like to make a more 'classic' stuffed blossom with some sort of ground beef sub.
ingredients:
10 squash blossoms, rinsed
1/2 lb./block of tofu
5 chives
3-4 basil tops (the small cluster of 4 or 5 leaves at the top....)
1 small sprig of rosemary
1 sprig of oregano
2 sprigs of thyme (all our herbs come fresh from the garden, so that's how i measure them- by sprigs and tops and stems....)
1-2 tablespoons soymilk, more if necessary
salt and pepper to taste
after you have picked and rinsed the blossoms (generally you want to pick the male blossoms, check underneath the flower to make sure there is no fruit) place them stem down in a glass of water till ready to stuff. de-leaf all the sprigs and discard the stems, unless you really really like chewing on woody stems. place herbs, tofu, salt, pepper, and 1 T. soymilk in the blender. blend till smooth, adding soymilk as needed. you do not want a runny mixture, but it does need to get all mushed up together. the amount of soymilk varies depending on how good your blender is. mine sucks. so i either have to put more liquids in than normal or constantly jab at the blending mixture with a wooden spoon in a very haphazard manner (oh yes, there have been accidents- including a slightly woody lasagna...). when mixture is smooth, place about 1 T. or so into each of the blossoms. leave enough room to slightly twist together the ends of the petals and kinda poke them under. place all the stuffed flowers into a small casserole dished, lightly oiled, and sprinkle some olive oil on top. bake at 350 for about 25-30 minutes.
this was my first time eating (and making) stuffed squash blossoms. i think the recipe needs some work, but it was still fun to make. these tasted better chilled rather than warm straight from the over. next time i would like to make a more 'classic' stuffed blossom with some sort of ground beef sub.
ingredients:
10 squash blossoms, rinsed
1/2 lb./block of tofu
5 chives
3-4 basil tops (the small cluster of 4 or 5 leaves at the top....)
1 small sprig of rosemary
1 sprig of oregano
2 sprigs of thyme (all our herbs come fresh from the garden, so that's how i measure them- by sprigs and tops and stems....)
1-2 tablespoons soymilk, more if necessary
salt and pepper to taste
after you have picked and rinsed the blossoms (generally you want to pick the male blossoms, check underneath the flower to make sure there is no fruit) place them stem down in a glass of water till ready to stuff. de-leaf all the sprigs and discard the stems, unless you really really like chewing on woody stems. place herbs, tofu, salt, pepper, and 1 T. soymilk in the blender. blend till smooth, adding soymilk as needed. you do not want a runny mixture, but it does need to get all mushed up together. the amount of soymilk varies depending on how good your blender is. mine sucks. so i either have to put more liquids in than normal or constantly jab at the blending mixture with a wooden spoon in a very haphazard manner (oh yes, there have been accidents- including a slightly woody lasagna...). when mixture is smooth, place about 1 T. or so into each of the blossoms. leave enough room to slightly twist together the ends of the petals and kinda poke them under. place all the stuffed flowers into a small casserole dished, lightly oiled, and sprinkle some olive oil on top. bake at 350 for about 25-30 minutes.
swamp monster hearts popsicle
the swamp monster and i were both mightily pleased with this popsicle.
ingredients:
1 can of coconut milk
2 cups whole strawberries
2 tablespoons of agave nectar
8-10 small to medium sized rose geranium leaves (if you want a stronger rose geranium flavor ((like me)) use ten)
simmer the coconut milk and the rose geranium leaves for about 2 minutes, then take off the heat. let stand for about ten minutes. remove leaves from the coconut milk and discard. place the coconut milk, strawberries, and agave nectar in the blender. blend till smooth. pour into popsicle molds and freeze for at least 6 hours. this made about 8 popsicles and 1 small mug of breakfast smoothie.
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