Turning summer’s fresh fruit into a warm fall soup As the first day of Autumn has come and gone, I’m knee-deep in garden cleanup, preparing it for the long winter months ahead. Before removing the tomato plants from the garden, I picked the last tomatoes—the kings of the summer garden—and was inspired to make them into a warming fall soup to chase away the chill of the autumn air.
This version of tomato soup that I’m offering retains the tomato’s fresh flavor and will remind you more of a summer gazpacho, but it’s a warm, milk-enriched version that, when paired with good bread and a green salad, will be the star of a fall evening meal.
I started by washing the tomatoes and cutting off the stems. Then, I puree them in the food processor with no scalding water or peeling involved. I took two green and one red bell pepper from the garden and two small onions and processed these into a separate puree.
I covered the bottom of a stockpot with good olive oil and allowed it to heat before adding the pepper and onion puree. I sauteed this mixture for about five to eight minutes, constantly stirring to avoid burning. I then added the tomato puree and allowed it to come to a boil and finished it by turning the heat back to a simmer for about 15 minutes. After 15 minutes, I added whole milk until the bright red color turned to a golden orange, reminiscent of the turning autumn leaves, and reheated without allowing it to come back to the boil. Salt and black pepper to taste was all the seasoning required.
Fresh tomatoes, peppers, and onions combined with minimal processing, and a short cooking time allows the fresh tomato flavor to shine through, and wholesome milk adds a richness that helps warm the body and soul.
I hope you enjoy this rustic dish as much as I did, and I look forward to hearing from you about your fall activities in both the kitchen and the garden.
As I embarked on my early morning walk, leaning into the frigid January winds, I could not help wondering about an early spring and the hope of the new garden year. These thoughts of spring remained as I curled up by the kitchen fire to enjoy a warming cup of tea, thus inspiring me to begin the annual garden-planning process.
I want to share with you this process, and I look to you for your comments and suggestions in hopes that together we could learn from each other and improve our garden-planning activities. Also, I’m sharing with you some garden resources that I come back to time and time again in pursuit of the best the garden has to offer. Although I do not endeavor to provide the final word on this subject, I will outline here a few thoughts on garden planning as well as my personal best-practice activities.
Plant Just What You Need I have found through experience that when I simplify my plan to just what I require from the annual harvest, I have better results. In the past, I have often overdone my plantings both in variety and quantity and found that maintaining such a large undertaking has been overwhelming. Within the recent past, I have begun my annual plan with a simple inventory of my pantry and root cellar to determine what crops I will need for my yearly canning and preserving activities. With this information at hand, I can calculate my needs, keeping in mind that these needs can include, at the root of a life well lived, gifting and sharing and trading with other gardeners. Next, we plan the garden layout.
Planning Your New Garden An often overlooked but key garden-planning concept is determining what produce may be purchased from local market gardens and farms instead of growing the crop yourself. Take tomatoes, for example. Due to the limited size of my cottage garden, I do not have the space to grow the volume needed for canning and processing tomatoes. I would much rather use some of that space to grow one or two heirloom tomato varieties for the table and then purchase my processing tomatoes from a local grower. This practice not only allows additional space to produce vegetables and herbs that I find difficult to source from local growers but also supports the efforts of the local market garden and farm economy. Keep in mind that an entire self-sufficient food production lifestyle is beyond the reach of most of us, and to maintain a viable local farm and market garden economy means supporting them not only during summer’s “salad days” but throughout the growing season. One might even encourage local growers to embrace four-season production to benefit both us as consumers and them as producers, adding to their cash flow.
As I mentioned, outsourcing specific crops to local growers opens up space in your garden for selective herbs and vegetables, due to their care in cultivation, a limited market appeal, or your personal preference. An example is Florence fennel and leeks, as I have found fennel to be easy to grow but hard to find at the farmers market because many customers are unfamiliar with its use. Leeks, on the other hand, are becoming more common at the market, but specific varieties that overwinter or can be grown in the winter garden are difficult to find. These two examples are just a few of the many specialty crops I grow in the “found” space provided by purchasing instead of growing my production produce. This method enhances the variety both within my garden and, more importantly, on my table.
Uncommon Garden Areas When planning your garden, consider uncommon areas such as in containers and within your landscaping. For example, using containers, both large and small, can help to free up space in your garden proper without sacrificing variety. Crops that lend themselves to containers are herbs of all types, tomatoes, perhaps bush or limited-vining cucumbers, and peppers. The edible landscaping concept encourages planting edible plants within the home’s landscape to provide both utility and pleasure. Also, you can plant fruit trees and shrubs in place of ornamentals, low-growing berries instead of ground covers (plant under trees, too), and traditional crops within the wasted spaces around shrubs and within borders. If you wish to explore this exciting gardening concept further, I encourage you to visit Edible Landscaping: The Basics and Plants To Get Started as a starting point for your explorations.
Seed Sources With your initial planning completed, you will now need to source your seeds and plant materials and develop a planting timeline to support your harvest needs. I use a very simple process that lists all plantings during specific times of the year on a single notebook or legal pad page. I divide my page into early summer, late summer, fall, and, of course, as a winter gardener, I have a page for winter as well. I then consider the crop varieties that are best suited to my location, my space, and my growing requirements, and specific variety attributes that I may value such as storage, size, and flavor. Based on my resources, I will often jot notes beside specific crops concerning exact planting dates or perhaps the need for row cover to protect from both weather and pests. My next step is to draw a simple garden map that outlines what crops go where and what crops will replace outgoing plantings as the season progresses. And don’t forget about crop rotation to minimize pest and disease problems. Although this simple process works well for me, those of you who prefer a bit more complexity can explore garden planting templates that are available online or computer software that assists with the planning and garden-management process.
As for sourcing seeds and plant materials, I offer here a few of my favorite purveyors and a short list of reputable vendors. I hope my discussion has added to your early garden-planning process, and I look forward to hearing from each of you about your process and any tips or techniques that I may find useful.
Well, the fire requires some attention, and my daily list of chores awaits, so I wish each of you well as you focus on your garden endeavors and look forward to hearing from you soon.
Seed and Plant Material Vendors Used at Cow Hill Cottage:
Reflections
This summer, we’ve explored the satisfaction of simple but elegant cooking,
preserving our seasonal bounty, and enjoying better quality, local-sourced food
at a lesser cost. But there’s more: A life well lived is also a return to the
lost art of simply creating. Before mass production, when living close to the earth
was a given, people created out of necessity. Need a rug? Make one. Want food
through the winter? Preserve it. But along with the work came a feeling of
pride. I made this. I grew this. I canned this. And I’m happy I can share what
I made with you. A good meal. A gift of canned goods.
A
sense of community became essential, too. You grew that? I’ve grown this. Let’s
get together to trade or barter or make a double batch. The Peasant Bon Vivant
tours and workshops are helping to nurture this community by providing
fellowship with friends or simply a fun day out or educational event in.
Through
this blog, we hope you’ve tried new things, created what you’ve never created
before, harvested new foods from your garden, bought fewer processed foods, and
tried new recipes, and that you will want to meet like-minded friends. Friends
who, like you, want more of a life well lived.
But
let’s continue. Now that the eating-fresh season is over, how can we enjoy
fresh, more nutritious flavors throughout the winter?
Winter
Gardening
You may have noted my reference to the winter garden in prior blogs and social
media posts, and many have inquired about this seemingly unrealistic concept.
So, I thought I would explain in a little more detail this very simple but
productive process and the types and varieties of plants I grow.
I
have only recently discovered the potential of winter gardening and have been using
these techniques over the past three years with varying degrees of success. My initial
exposure and education came about through the works of Eliot Coleman, a
Maine-based market gardener, and his two books Four-Season Harvest and The
Winter Harvest Handbook. For those of you wishing to explore this subject
in depth, I would recommend both.
To
begin, cultivating and harvesting crops throughout winter has a long and
established history in the United Kingdom and throughout Europe, with its zenith
reached during the latter part of the nineteenth and early twentieth centuries.
During this time, market gardeners throughout Paris produced the lion’s share
of the fresh produce required by the city by cultivating small one- to two-acre
plots.
These
ingenious urban farmers used many innovative techniques to maintain the food
needs of Paris. They developed and refined many winter garden techniques that
allowed for the provision of fresh, seasonal, and sustainable vegetables and
salad greens throughout the entire year.
Coleman’s
exploration of European winter gardens, both large and small, provided the
foundation for his own four-season market gardening success, which he shares
through his market garden farm located near the Maine coast and in his writing and
appearances at many garden and farming symposiums and conferences.
When
I began my exploration of this subject, I believed, wrongly, that the success of
the winter garden was based on technology that would provide the climate of
summer to my winter-based plantings. The actual method, though, is based on three
specific areas. The first is the use of plant varieties that are cool- and cold-weather
tolerant. Second, winter gardening is more about winter harvest than winter
growth with the actual growth occurring throughout late summer and fall. Third,
using late-season plantings to accelerate early-spring growth for an early-spring
harvest. An additional concept is planting in succession to assure the continuous
availability of product throughout fall, winter, and late spring.
In
the gardens at Cow Hill Cottage, I focus on plantings that will provide to me salad
greens throughout late fall and winter, and late-season plantings in support of
early-spring production as well. This year, I have planted beds of lettuce and
salad mix that I will cut and allow to regrow for a second harvest later in the
season. Also, I have planted a few Asian greens called Bok Choy and Pac (or
Pak) Choi, as well as small carrots, leeks, and various herbs, including
cilantro, parsley, and winter thyme. I will be savoring these throughout the
winter and early spring. I have also successfully grown a few greens that the
average American gardener might not recognize but are traditional within the
European garden culture. These include Mache (or Corn Salad, which is the
ultimate cold-weather salad green) and Dandelion, a very common so-called weed
known to many of us in Pennsylvania. Many forage the wild Dandelion greens
every spring in support of our traditional spring tonic meal of greens, sweet and sour
dressing, boiled and browned potatoes, and fried country ham.
The cold frame is the basis of winter gardening. One can consider, also, low and high tunnels along with the root cellar storage area. Because of space limitations, my endeavors are constrained to the cold frame, where I’m still able to produce a substantial and adequate harvest.
The
cold frame is a basic bottomless box constructed, in my case, from rough-cut
two-by-ten hemlock lumber. In the past, I have used the same hemlock to fashion
my lids or lights, but this year I have invested in new covers constructed from
PVC “lumber” that can be milled. This product provides a strong, lightweight,
and long-lasting component that is the key to the success of the winter garden
technology.
The
other two requirements of cold frame gardening are watering appropriately and venting
the cold frames when needed.
Plants
in cold frames need moderate watering. The moderate temperatures of late fall
and early spring drive increased water consumption requiring two to three watering
per week. During the colder months of November through early March, water
requirements are very small or nonexistent, with a light watering needed perhaps
every four weeks or so.
Cold
frames need to be vented when sun and outdoor temperatures begin to overheat
the interiors of the frames. One can manually prop open each lid with a short
pole during the warmest portion of the day and then close the lids each evening.
I have opted to invest in automatic openers for each cover that are temperature-activated
and use no electricity.
This
year, I also intend to produce bedding plants in the cold frames to support next
spring’s plantings to include cabbage and Brussel sprouts, although tomatoes, peppers,
and eggplants continue to require indoor seed-starting techniques.
Overall,
winter gardening has brought a new level of activity to my gardening endeavors and
a much-appreciated harvest of fresh greens and vegetables to my table during
the long, dark days of winter. I also find in winter gardening the satisfying life-well-lived
activity of producing fresh food throughout the winter months.
The sound of rain woke me from my slumber this Labor Day morning, and as I had my breakfast on the porch to the soothing sound of rain, my thoughts turned to the garden. The showers of last evening and this morning will help nurture the garden throughout late summer and early fall, providing us with many more weeks of a bountiful harvest.
The
Labor Day weekend has traditionally been thought of as the last of the summer
season. But I believe that here in Pennsylvania and throughout the Mid-Atlantic
region that the beginning of fall does not begin for a few more weeks. In fact,
I consider the month of September a period of late summer with the gardens and
markets continuing to offer up the quintessential garden treats that one
associates with summertime itself. Tomatoes, zucchini, summer squash, and peppers
are abundant. And although not falling out of every farm stand and roadside
wagon, sweet corn will be available throughout the next few weeks as well if
one takes the time to search it out.
We
humans like to define and relegate our lives within strict schedules and
agendas. Although this approach supports our busy lives and careers, it is not
the perspective of the natural world. Nature, on the other hand, has a more casual
approach to the rhythmic and seasonal passage of time. And if one can integrate
their modern lives into this natural progression, I would expect one will find
a certain fulfillment and enhanced level of peace within this journey we call
life. A simple life well lived is based on this rhythmic passage of time. So, I
would suggest not to rush it, but to enjoy what the late summer season has to
offer.
Below
you will find two great recipes to help you enjoy the late summer seasonal bounty.
The first is a very French-style Rustic Gratin that will allow you to enjoy the
full seasonal flavors of summer and fall. Also, a Summer Corn and Tomato Salad,
adapted from Ina Garten, The Barefoot Contessa, features sweet corn and sun-ripened
tomatoes dressed with a simple vinaigrette that allows the true flavor of these
simple garden ingredients to shine.
I
hope you enjoy both, and let me know which is your favorite. I hope that you
and yours will join me as I savor these last few weeks of summer, the warm days
and cool nights, and the best of summer flavors as we look forward to the cool
days of fall and the upcoming holidays that define the year’s end.
Rustic
Vegetable Gratin
This
recipe is one that outlines a simple process and allows for flexibility within
the context of ingredients. Please feel free to use any or all the following
suggested ingredients that you may have on hand, although I believe fresh
tomatoes and onions are a must.
Ingredients:
Sun-ripened
tomatoes
Zucchini
Summer
Squash
Onions
(White, Yellow, or Red)
Garlic
(Rustic Chopped)
Fresh
Seasonal Herbs (Parsley and Basil are particularly good)
A
Good Quality Cheese or Two
Salt
and Black Pepper
Method:
Slice
all vegetable approximately a quarter inch in thickness.
Butter
a baking dish and, starting with onions, alternate layers of vegetables with layers
of cheese, and remember to season each layer with salt, pepper, garlic, and
herbs. Finish with a thick layer of cheese.
Bake
covered in a 350-degree oven until a knife will easily slide through the layers,
and then uncover and continue to bake until the top is golden brown and the
gratin is bubbling.
Allow
to rest for approximately 20 minutes before serving.
This
gratin, served with good wine and perhaps some fresh seasonal fruits, makes the
perfect summer meal.
Corn
and Tomato Salad
Ingredients:
6
Shucked Ears of Sweet Corn
¾
Cup Small Dice Red Onion
1
Cup Cherry Tomato’s Halves
¾
Cup Chiffonade (Thinly Sliced) Fresh Basil
Dressing:
½
Cup Cider Vinegar
½
Cup Olive Oil
1
Tablespoon Salt
1
Tablespoon Black Peppers
Cook
the corn until tender. Cool, and cut the kernels from the cob.
Toss
the corn, tomatoes, onions, and basil.
Wisk
the dressing ingredients together, and dress the salad 15 minutes prior to
serving.
Simplicity
is often the key to perfect satisfaction, and without a doubt, a simple pasta
toss of seasonal vegetables prepared with a light hand is a simple delight.
Sunday
evening, while taking a late stroll through the garden at Cow Hill Cottage, I
found the first sugar peas of the season hanging thick on the vine. These sweet
jewels of early summer, combined with the last of the spring asparagus, was all
that I needed for a perfect Sunday supper.
No
recipe is required; I chopped the asparagus into bite-size bits and threw the
peas and asparagus into a pan for a quick sauté in olive oil until just soft
but with a slight bite remaining (al dente). Into the sauté pan I added the
pasta directly from the boiling pot, al dente as well, and combined the mixture
with copious amounts of freshly grated Parmesan cheese, a large knob of butter,
and, of course, salt and pepper.
As
I sat on the porch enjoying my meal and the early summer evening, I could only
reflect on how the very best of life often can be found within the context of simplicity—like
a seasonal pasta in a life well lived.
What
simple, tasty pasta dishes have you thrown together lately?
This
past week I spent a good amount of time traveling the byways of Central Pennsylvania
as I enjoyed a week of vacation in pursuit of one of my many interests—fly
fishing.
I fished a few days in the northern tier of the Commonwealth on the Pine Creek and its tributaries, Slate Run, Little Pine, and Cedar Run. During the latter part of the week, Scott Bubb, the Winemaker at Seven Mountains Wine Cellars, and I whiled away the warm spring days fishing the famous Penns Creek.
Throughout
my travels to and from various fishing locations, I could not but notice the
proliferation of rhubarb tucked at the edge of almost every garden that I passed.
In fact, I would venture to guess that rhubarb may be one of the most popular
garden plants in Pennsylvania. I myself have a large plot of it in the corner
of the kitchen garden at Cow Hill Cottage.
Rhubarb
has a storied history. It’s an actual lesson in human history itself within the
context of mythology, natural healing, and culinary culture. First documented
as a medicinal plant in China as early as 2700 BC with the root used as a
laxative, it traveled via the silk road into Europe and eventually to the
British Isles. Also, one cannot exclude from this discussion the view of the
early Persian Culture that the human race itself sprung from the lowly rhubarb
seed.
From
a culinary point of view, rhubarb has a long tradition of being the basis for
many a sweet dish, with Strawberry Rhubarb Pie and Stewed Rhubarb being two of
the most common. But from an Eastern European point of view, it was often
paired with meats and other savory dishes. In fact, the tradition of its use in
sweet desserts is so ingrained in the American culture that the United States
changed rhubarb’s classification from a vegetable to a fruit in the late 1940s.
At
Stonefly Café, we feature local rhubarb as a unique wine produced by Seven
Mountains Wine Cellars, and it’s the basis for our Rhubarb House Churned Ice
Cream and Rhubarb Cream Brulé.
For
those of you who want to add this storied perennial to your garden, I give you the
following basic cultivation and harvest tips:
What
to plant. Choose a variety that suits your climate. Ask a
knowledgeable person at your local garden center or greenhouse for the best
local varieties. Or, follow the long-held tradition of sharing planting
materials, and ask a neighbor or fellow gardener to allow you to have a start
from their plot.
When
to plant. You can plant rhubarb crowns in early spring or in the
fall when the roots are dormant.
Where
to plant. Rhubarb grows best in climates where the ground freezes
during the winter. It likes full sun and well-drained soil. Allow adequate room
when planting as rhubarb plants can measure up to 4 feet wide and tall.
How
to plant. Prepare a large hole, about the size of a bushel basket,
and fill almost to the top with rich compost or rotted manure. Place the crown
in the center and cover with 1 to 2 inches of manure and compost. Mulch with 2
inches thick of straw, compost, or shredded bark.
How
to maintain. Give the plants lots of water, as this is key to producing
tender stalks. Apply a generous layer of manure around the plants annually to
assure a bountiful harvest, and maintain a good mulch around the base. Dig and
split the rhubarb roots every five or so years while the plants are dormant in
early spring or fall.
How
to harvest. Give rhubarb one growing season to establish, and then
begin harvesting in the second year. Once the stalks are 12 to 18 inches long,
cut at the base. Leave at least half the stalks on the plant each time so they
continue to add growth. The typical harvest period is 8 to 10 weeks from April
through June.
My
favorite rhubarb cake recipe follows, along with several tempting toppings.
What’s your favorite rhubarb recipe?
Rhubarb Cake
Cake:
2 tsp Soft Butter
1 Cup Sugar
1 Egg
2 Cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 Cup Buttermilk
2 Cup Rough Chop Rhubarb
Streusel
Topping:
¼ Cup Flour
¼ Cup Sugar
2 tbsp Melted Butter
Vanilla
Sauce:
½ Cup Butter
¾ Cup Sugar
½ Cup Evaporated Milk
1 tsp Vanilla Extract
Method,
Cake:
Cream Butter and Sugar
Beat in the Egg
Add remainder of dry cake ingredients
Add the Buttermilk
Fold in the chopped Rhubarb
Fill a well-greased 9-inch square cake pan.
Method,
Streusel:
Combine streusel topping ingredients and sprinkle over cake batter in pan.
Bake at 350 degrees F for 40 to 45 minutes.
Method,
Vanilla Sauce: Combine
the Butter, Sugar, and Evaporated Milk and bring to a boil, cooking and
stirring 2 to 3 minutes until thick.
The
rhythms of the natural world serve as our constant companions throughout this
journey we call life. When living a simple lifestyle, immersed within the meter
of the seasons, we often find this essential connection to our natural world more
poignant when experiencing spring’s renewal process.
An
essential element of this seasonal renewal is the spring tonic.
I
have asked my neighbor and friend Sue Burns to share with us her knowledge of
the herbal and natural healing world. I find Sue’s perspective on herbal,
holistic, and natural health to be firmly based within a context of thoughtful
consideration and practical advice.
As an
introduction, Sue’s bio follows, and I hope that you will enjoy her insight
into the seasonal rituals of the spring tonic as much as I have.
Sue
is a Certified Holistic Nutrition Consultant and Certified Holistic Health
Educator. She holds degrees from Indiana University of Pennsylvania, Clayton
College of Natural Health, and Hawthorn University. Through the Mt. Nittany
Institute of Natural Health, she participated in an herbal studies program
under the direction of Jennifer Tucker. For seven years, she was the Nutrition
Educator for Curves Fitness Center in Mifflin and Juniata Counties,
facilitating weight management classes and healthy living workshops. Before
retiring, Sue offered holistic nutrition consultations and classes via her
business, Nourishing Journeys. In addition to her family and friends, the joys
in her life include cooking, reading, and travel. She lives in Reedsville with
her husband Rich. They have two grown daughters and three grandchildren.
Spring Tonic Season Dandelion,
Nettle, and Burdock, OH MY!
The
spring-cleaning bug bit me recently. In response, I began purging post-dated
items from our food pantry, a chore with no reward except the smug assurance
that our spices are now arranged in alphabetical order and that five-year-old
sleeve of crackers from a Christmas gift basket no longer litters a shelf.
In my
haste of wanting to finish this mundane task, I knocked a small rectangular box
to my feet. Ah, yes, I smiled, looking at its contents. This was surely a message
from Mother Nature and her emerging spring season, for within the container was
dandelion root tea! The perfect spring elixir to chase away my sluggish cabin
fever. It was time to put the kettle on.
As I
was sipping and savoring the earthy blend, I recalled fond memories of early
spring days many years ago. My grandfather lovingly tended a large, organic
vegetable garden long before it was trendy to do so. The first greens to emerge
from the corners of the lawn and between the rows of onions and peas were
tender dandelion leaves. Some gardeners call them weeds, but my grandfather called
them “delectable.” He taught me how to harvest the delicate leaves carefully. I
would then tote them into their kitchen and, with the help of my grandmother, proudly
serve them as the “spring tonic” that she touted was “good for what ailed you.”
Turns
out, my grandmother was right.
Many years following my dandelion-plucking
days, I found myself once again foraging for “spring tonic” herbs while part of
a class of novice wild crafters expertly guided by herbalist Jennifer Tucker. This
time, we were on an expedition for not only dandelion but also nettle and burdock.
Jennifer explained that the pesky weeds of nettle, burdock, and dandelion are actually
powerful, detoxifying herbs. Concentrated in both their leaves and roots are
high levels of healing nutrients. Oh my!
Dandelion (Taraxacum officinale)
In addition to giving our energy
level a boost and restoring our immune system for overall health, dandelion can
reduce blood pressure, blood sugar, and cholesterol. Dandelion wards off
inflammation while its root gives our liver a much-needed spring cleaning.
Nettle
(Urtica dioica)
I
learned the hard way to identify nettle. Although its leaves resemble plants in
the mint family, its telltale sting is not forgotten; thus, wear gloves when
harvesting. While its leaves are harsh, the healing benefits from this herb are
nothing but soothing. It is nettle I reach for when feeling run down or a bit
frazzled. Due to seasonal allergies, the month of August is bearable for me
only because nettle is my daily companion. I also depend on its anti-inflammatory
properties to help with the aches of arthritis. Traditionally, nettle’s key
uses are that of a detoxifying and cleansing herb, and it combines nicely with
burdock and dandelion as well.
Burdock (Arctium lappa)
According to medical herbalist
Andrew Chevallier, “burdock is one of the foremost detoxifying herbs in both
Western and Chinese herbal medicine.” Similar to dandelion, burdock also has
anti-inflammatory properties. It also cleanses the liver, gall bladder, blood,
and kidneys. Burdock is a great lymphatic and adrenal gland stimulator. With a
tuned-up lymph system, we build a stronger immunity. Burdock is a great defense
against chronic urinary tract infections and kidney stones and has antibiotic
and antifungal properties. Rarely is burdock used on its own. Often it is
combined with other herbs, such as dandelion, to balance its strong cleansing
actions.
Obtaining
the herbs
If you are feeling confident and are seeking an adventure in the flora and fauna of your area, you can forage for spring tonic herbs. Both the leaves and roots can be used, making these plants very versatile. For details of harvesting and preparing, check out the resources of Rosemary Gladstar and Susun Weed for step-by-step advice.
However,
if you want the benefits of these herbs without the digging, you can easily
access these herbs at your local health food store or online. For the most part,
they will come in the form of teas or dried herbs. Tinctures are great and
readily available, too. I find them to be a quick and easy formulary for
getting your tonic “on the run.” In addition to decoctions, tinctures, and
teas, and except for fresh nettle leaves, the herbs mentioned in this article can
be eaten fresh as a side dish or in smoothies and soups. Fresh nettle leaves
must be cooked first to remove the “sting.” It is also important to harvest
your herbs from areas free from chemicals and pesticides.
Here
are some retail sources that I like for spring tonic herbs:
Nature’s Harmony Health Food Store located on Belle Avenue in Lewistown, Pennsylvania. Rose is willing to order for you if she does not have what you want.
Once
you have your herbs, it is time to steep a comforting and healing brew. Here’s
how:
Spring Tonic Tea
1 Tablespoon each of:
Burdock Root
Dandelion Root
Dandelion Leaves
Nettle Leaves
Red Clover Blossoms (optional)
Begin making a decoction by
placing the burdock and dandelion roots in a saucepan; add one quart of water;
bring to a boil and simmer for 20 minutes. Strain the herbs from the liquid.
Place the fresh dandelion
leaves, nettle leaves, and red clover blossoms into a quart jar.
Pour the strained hot root
decoction over the fresh herbs and steep for 30 to 60 minutes. The longer it
steeps, the stronger the tea. Enjoy hot, at room temperature, or iced. This is
also delicious blended with fruit juices.
Follow
grandma’s wisdom, spring means more than a time to clean out our pantries. It
is also time to put the kettle on and “come clean” from the inside out.
Another bit of wisdom: It is wise to consult
your health care provider before using herbal supplements. Be especially
cautious if you are taking prescription medication as there may be side effects.
The
garden sat gray and glum throughout much of March, although Mother Nature would,
from time to time, allow us a brief glimpse of the promise of springtime’s rebirth.
With these fleeting moments aside, the reality remained, and blustery, damp, cold
weather was the burden we endured.
Now
that April is here and the warming days harken us into the garden, we look
forward to the age-old process of renewal, underscored by the promise that each
seed we sow will come to a fruitful harvest, a faith that is shared by all who
till the soil.
Within
my own garden, I have gotten an early start with the help of a few hired hands to
assist with pruning and trimming the hedge and shrubs, cleaning up the flower
and herb beds, and applying wood mulch to keep the weeds at bay throughout the coming
season.
I also have had much success this past year with the winter garden in the cold frames, which are filled with spinach, mache, leaf lettuce, kale, and a few heads of romaine that have provided me with fresh greens throughout the darkest days of winter.
I
base my winter garden on the Parisian market gardens of the 1800s that provided
a varied and sustainable supply of fresh vegetables to the residents of Paris through
the four seasons of the year. The success of these early urban gardeners was based
on the cultivation of one- to two-acre farms within the city limits and was
driven by an interesting relationship—the gardeners would return from the
weekly markets with their carts and wagons filled with horse dung. This dung, a
product of the city’s transportation system of the time, not only provided for enhanced
soil fertility but heated the hotbeds that were used to grow vegetables throughout
the coldest times of the year. For those of you who are interested in this
subject, I would suggest you turn to Author
Eliot Coleman here in the United States, a well-known expert on the subject.
In addition to spring cleanup within the garden itself, I am tidying up the potting bench on the back screened-in porch. This involves both maintaining the tools and cleaning the pots and planters. I find that a good wash with a stiff scrub brush, along with hot soapy water and perhaps a drop or two of chlorine laundry bleach, brings the clay pots and ceramic planters back to life while providing a clean start to this year’s planting activity. Clay pots that are cracked or broken I smash into quarter to half-dollar sized pieces and keep on the bench to place in the bottom of pots and planters to promote good drainage before adding soil mix.
When it comes to tools, a good scrub is a great place to start before sharpening the digging and pruning tools. The cutting edge of hoes, shovels, and spades can be sharpened with a flat file while pruning shears and loopers will require a water or oil stone to provide you with a razor edge. All metal tool parts should be oiled with a light machine oil or even WD40 after cleaning and sharpening, and wooden handles require a good coat of boiled linseed oil to maintain a lifetime of hard garden use. Please remember a note of caution when using linseed oil, as rags saturated with this oil can spontaneously combust and start a fire when stored or disposed of without a thorough soaking in water.
With the preseason work completed at the potting bench, I have just one more large chore to do before the start of the planting season and that is spring-cleaning the garage that serves me as both workshop and garden shed. I will leave that for a future post and let you get back to your own garden preparations. Although before I go, let us consider the following quote from one of this country’s founding fathers.
No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden.
The Peasant Bon Vivant 