What a hit it was. Thank goodness both our dads decided to be in town, and came down to help out. It was a solid wall of people from 9am till about noon. But boy did the day go by quickly
Below you will find the herbs that we have been carrying at our shows. Michelle put together a wonderful reference on the different ways the herbs can be used.
Use it like any mint plant in drinks, salads, desserts, sauces or as a garnish. You can make fresh organic, chocolate mint ice cream or its amazing leaf can be added to brownies, cakes and ice creams and even cocktails. Put it in the bottom of your coffee mug in the mornings and enjoy the aroma and taste of fresh chocolate mint.
Pineapple Mint, true to its name, has a fresh, fruity aroma that lends it well to jellies, fruit salads, and desserts, garnishes in a mojito, daiquiri, or use in tea. The green and creamy white variegation looks very pretty in the garden. Pineapple Mint is especially nice in mixed pots.
Use Orange Mint when you want a considerable spicier and stronger flavor than most mints contain. Use it in teas and infusions or make a great mint sauce for lamb or fish. Make orange mint jelly and orange mint vinegar as well as using it to add a refreshing taste to cold drinks, fruit punch or cocktail.
Lemon balm is, celebrated for its wide range of uses in the garden, kitchen and medicine cabinet. Light and fresh, lemon balm adds a splash of citrus and mint undertones to both savory and sweet dishes. Leaves have a strong scent when rubbed, these can be used to make a calming balm tea. Delicious added to stuffing, used with fish, poultry or added to drinks to impart the lemon flavor
A basic in culinary flavoring, rosemary harmonizes with the flavors of poultry, fish, lamb, beef, veal, pork, and game, especially roasts. It also goes well with tomatoes, spinach, peas, mushrooms, squash, cheese, eggs, lentils, and complements chives, chervil, chives, thyme, parsley, and bay.
Garnish a frosty piña colada or glass of iced tea with a fresh sprig of fruit-scented pineapple sage. Enhance, fruit salads by the fruity, piquant flavor of the fresh flowers and leaves. Mix minced leaves and flowers in cream cheese for a delightfully fruity spread, or knead a handful or two of chopped leaves into raisin bread dough.
Used in both culinary and medicinal practices, it is common to use to flavor poultry and pork and Italian dishes. It pairs nicely with other strongly flavored herbs, such as rosemary, thyme, savory, and oregano as well as the lemon herbs.
Use as an aromatic, in herbal teas or flavor savory dishes, especially fish and stuffing for poultry and vegetables. It is one of the easiest herbs to grow in pots and will enhance the appearance of rock walls and stone pathways.
Large Leaf Italian Basil
Italian Large Leaf Basil is a must have basil plant. This sweet and spicy flavor can be used in a wide variety of ways in the kitchen when cooked, fresh, in sauces, salads and cooked dishes. Italian Large Leaf self-seeds easily and grows well in a container.
Hot and Spicy Oregano
Hot & Spicy oregano blends the easy-growing traits of oregano with the heat of a mild chile pepper. Leaves boast a traditional oregano flavor—but with greater pungency—making it a great addition to Mexican or Greek cuisine. Like all oregano, dried leaves boast stronger flavor than fresh ones. Use to flavor chili or salsas.
The leaves, the flowers, and tender stem tips have a pleasant odor and are used for seasoning soups, stews, dressings and sauces. It is similar to oregano and can be used as a replacement. Use marjoram to spice red meats such as beef, veal and roasts. The sweet flavor combines well with the juices of the meat. Planting marjoram outside in the garden or in containers will add a pleasant scent to your garden and produces big bunches of delicate purple flowers.
Use this very pungent herb in Mexican, Caribbean and Asian cooking. The Cilantro leaves make great fresh salsa, add it to quesadillas, tacos, fajitas and other Mexican dishes. Use it to jazz up jarred salsa or add it to scrambled eggs.
Look what has been nestled all nice an warm in our little green house. You will see these lovelies at the upcoming Garden Expo 2012 this saturday at the Spokane Community College. If you see something you like, and want to order early….just drop me a note.
The warmer weather has Michelle and I busy busy getting ready for our 1st show next weekend. I have just updated the calendar to reflect the upcoming shows for this season, with links to the individual sites. I’ll post some photos this weekend to show what is going to be available this year.
To all our previous clientele, if you have planters that you would like us to replant this year, just drop either Michelle or I a note and we will get you on this list
Well, we have been remiss in getting this web site up and running. Had grand plans….schedules. Then the daily things in life got in the way. So here we go fresh start. Let’s see if I can get an album loaded of our fabulous booths this year and last
Yes, it has now begun. The greenhouses are calling to discuss our specialty plants. Our wish list is being built, and the little plugs will begin arriving in a couple weeks. I spent a couple hours today looking thru online catalogs to get some container ideas. Now Michelle and I just need to sit down and begin the brainstorming. It is so hard to believe that we are talking plants with snow on the ground. Just thinking about the sunshine warms me up, as I sit in front of the fire with a quilt wrapped around me.
Yes, we are thinking, not planting at this time. But we do need to have our basket designed by the 1st part of Jan. Our basket grower will be planting basket at the end of Jan to the 1st part of Feb. We want them as early as possible, so that they are nice and big for Mother’s Day.
This is my test of inserting a photo into a post. I tried different sizes, and like this one the best