Blog :: The Withered Herb

Stuff, Side Rooms and Still Rooms

by Sue

December 15th, 2012

The Still Room

The first snow arrived and stayed this week, just enough to enjoy its beauty without the work of shoveling, salting and slow driving. The ‘snow of work’ is scheduled for much of this coming week. Winter is supposed to be a time for rest and turning inward. The rest part does not come easily to me, and I have re-defined the turning inward to something far more practical: re-organizing, re-thinking and cleaning out the inside of my home. I never thought of myself as a collector of things; I don’t randomly shop and only buy things that I need. Or so I thought.

My grandparents had something called a ‘side room’ – it was a spare bedroom that became The Place to Put Stuff. Extra groceries, empty boxes, holiday decorations were stored in the side room but perhaps it was best known as the last place for dust collection before donation of Things That Seemed Like a Good Idea at The Time. Garages have become the super-sized versions of side rooms. George Carlin described the storage of our consumption habits best: “A house is just a place to keep your stuff while you go out and get more stuff.”

Herb work needs space. Dried botanicals need to be stored, away from direct heat and light. Infused oils and tinctures need similar protection. Packaging for HerbWyfe, my herbal CSA, takes up considerable space: I understand how shipping warehouses came to be in existence. Having everything in one place with easy access makes for efficiency and a certain amount of sanity. After this past growing season, when I harvested and processed more herbs than ever before and then ordered additional supplies for my products, I found niches and nooks in almost every room of my house to store my bounty. Increasingly, this led to me standing in my kitchen trying to remember where the jar of bee balm flowers was stashed or wondering if I had made a pint or a quart of goldenrod oil. Inventory control was completely absent. Which explains the presence of two 8 oz. bags of allspice (that’s a lot of allspice), the discovery of a bag of dried hops that I could not find for a month this past fall and the quarts of St. John’s oil and tincture that came as a result of multiple pints found in lurking in a variety of dark spaces.

After the last holiday sales events were completed, I came home to a mess. Disorganization ruled and I cannot function in that kind of environment so I started what I thought would be a two-day re-organization of my herbs and assorted tools of the trade. A week later, I have created what was once known as a still room (from Wikipedia):

The still room is a distillery room found in most great houses, castles or large establishments throughout Europe dating back at least to medieval times. The lady of the house was in charge of the room, where medicines were prepared, cosmetics and many home cleaning products created, and home-brewed beer or wine was often made. Herbs from the kitchen garden and surrounding countryside were processed into what today we call essential oils, and infused or distilled, or brewed (etc.) as required to make rose water, lavender water, peppermint based ointments, soaps, furniture polishes and a wide variety of medicines. [1] It was a working room: part science lab, part infirmary and part kitchen. In later years, as doctors & apothecaries became more widely spread and the products of the still room became commercially available, the still room became increasingly an adjunct of the kitchen. The use of still room devolved to making only jams, jellies, home-brewed beverages and as a store room for perishables such as cakes.

Originally, the still room was a very important part of the household, run by the lady of the house, and used to teach her daughters and wards some of the skills needed to run their own homes in order to make them more marriageable by having those skills.[2] As practical skills fell out fashion for high born women, the still room became the province first of poor dependent relations, then of housekeepers or cooks. The still room was later staffed by the still room maid.

My new still room is delightful, and I am thankful that I have the space to create one though my solution was a bit unconventional. My bed went into a ‘side room’ and the master bedroom is now my still room!

Now I need to get to work on the stuff in the side room.

The Still Room

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To Sell is Human; To Understand How Must Be Divine

by Sue

November 30th, 2012

Daniel Pink's Newest Book

This past year I moved into what I considered a new area for me: professional selling. This involves schlepping my tables and herbal goods to farmers’ markets and now holiday sales events to convince shoppers that my vanilla infusion kit is the perfect gift for a baker, that my herbal teas not only taste delicious but can support your health, that my culinary blends are better than the ones in stores, and that my balms will work as well as the petro-chemically derived ones available in stores. I soon discovered that this type of selling makes me uncomfortable and is more challenging than I thought it would be.

And then there is the concept of selling online: an entirely new paradigm with its own set of technical skills, marketing lingo, selling strategies and even some new psychology. Selling appears simple: I sell something you want (or persuade you to want it) and you secure it. But, of course, selling is really about understanding human behavior, which is never simple.

The concept of selling intrigues me; I have always believed that I have been in the business of selling one thing or another for most of my life. In fact, it seems that most humans are always selling something. Consider the following synonyms for the word sell: promote; persuade, convince, sway, convert, peddle, encourage, influence, hawk, retail, market, endorse, barter, vend, offer and exchange. The point here is that most of us spend a large portion of our day trying to change the way people view something, someone or themselves; the way they spend their time, energy or money; or to entertain the possibilities for their present or future lives, their happiness, their wealth, etc.

What do you do each day to persuade, convince or move people or resources to achieve a specific outcome?

That appears to be the premise of Daniel Pink’s newest book: To Sell is Human. I have been a longtime fan of Daniel Pink’s books, using them both personally and professionally, and found his thinking to be incredibly useful and his writing easily accessible. So when he proposed a creative and innovative approach to launching his new book, I quickly responded and am now one of the lucky 96 who were selected to be on the To Sell is Human Launch Team.

So here’s the pitch: Daniel’s newest book, To Sell is Human, is now available for pre-order and includes a nice bit of swag for First Movers – folks who pre-order by December 30^{th, 2012}.

First Mover’s Freebies (from Daniel’s website)

A free 20-page PDF workbook, based on To Sell is Human, giving you a two-week plan to get better at selling and a head start on those who won’t have the book until January.
A free New Year’s Day webinar – with an exclusive look at the ideas, people, and publications I’ll be watching in 2013 along with a chance to ask me questions. (We did this for the launch of Johnny Bunko a few years ago – and it was one of the best-received events I’ve ever done.)
A free customized Field Notes memo book – my favorite notebook of all time, printed in a (very) limited edition batch commemorating publication of the book.
A free To Sell is Human bookplate, signed and numbered, to slap inside your book.
A free audio download of a one-hour special edition of Office Hours (which won’t be available anywhere else) featuring exclusive interviews with Robert Cialdini, author of the classic book, Influence, and Adam Grant, the Wharton professor whose not-yet-published study is one of the biggest pieces of news in To Sell is Human.

Check out the 6 page Introduction to Dan’s book here. Pre-order the book here.

Full Disclosure: As a member of the Launch Team I am receiving a free copy of the book and the above-mentioned swag in exchange for writing a review and helping to promote the book to my network. My review, whether positive or negative, will be posted in my blog by the end of December.

And who knows what else will come of this unique marketing approach. Stay tuned.

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Squash Recipes and My Thanksgiving Menu

by Sue

November 16th, 2012

Here in the Columbia River Gorge we are at the end of a wonderfully productive growing season and given the heat and drought experienced in many other parts of the US, I am grateful for the abundance of food that our region produces. Amazingly, the farmers’ market still had locally grown tomatoes last week along with kale, salad greens, carrots, cabbage, mushrooms, onions, brussel sprouts, garlic, apples, locally raised goat, chicken and beef, artisan bread, culinary herb blends and squash.

Lots of squash.

Squash is an underrated member of the vegetable kingdom (though botanically it is a fruit) in our culture. It stores well (one to three months), is nutrient-dense (Vitamins A & E, folate, calcium, potassium, magnesium), offers considerable dietary fiber, low calories, no cholesterol and can be easily cooked and served in countless recipes. In my personal food pyramid squash is at the bottom along with kale, salad greens and califlower; to be enjoyed daily.

This week was my last farmers’ market of the season and there were tables full of acorn, butternut, delicata, Stella and Hubbard squashes. Harvesting and shlepping those heavy orbs into the market is hard work if to be measured by the growers’ grunts as they are delivered to the tables. It seems a bit cruel that the heaviest harvest is at the end of the growing season when farmers’ bodies are preparing for the winter rest. Now is the time to stock up on squashes not only for the upcoming holiday meals but for processing for your freezer or pantry.

Not familiar with how to handle squash?

Here’s a great article on the basics of squash: buying, storing, cutting, and cooking.

Typically, squash is cut in half, baked and dusted with some spices, drizzled lightly with honey or maple syrup and finished with a touch of sea salt.

But let’s consider the more unusual…

Squash soup, salad and scones

Cheese & breadcrumbs & squash = gratin…talk about comfort food!

Culinary historians believe that mashes were served at the first Thanksgiving feast, an unnamed celebration of a successful growing season and harvest. Mashed squash offers tons of opportunities to flavor with spices and herbs.

Savory Squash

Sweet Squash

Pumpkin pie is tasty, traditional and perhaps, for some of us, a bit tiresome. Substitute a different squash for something a bit different.

Hubbard Custard Pie

And finally, for the truly adventurous, here is a recipe that I would personally serve as the major entree in lieu of a turkey or Tofurky… if I thought I could get away with it. But allow me to remind you of my advice two weeks ago: tread carefully in the world of new recipes on a holiday based around food traditions. Silence at the table might be the only reward.

Greek Pumpkin Pie (savory)

This year my holiday menu is different: instead of turkey I am serving a sausage-stuffed pork loin roast from hogs raised just down the road. My son is contributing a mash of potatoes and cauliflower and will bring his own can of jellied cranberries while I am looking for a recipe using fresh cranberries and pomegranate seeds. Savory sauteed apples from the Hood River valley, sliced purple brussels sprouts in thyme butter from my garden and butternut squash gratin are the side dishes.

And dessert? Might just make it the next day when it can be more fully appreciated.

Enjoy your holiday meal!

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Seasonal Cooking Ideas for the Holidays

by Sue

November 9th, 2012

November's Fading Colors

This is the last week of my farmers’ market, and I am greedily stocking up for the holiday cooking season. Kale, acorn squash, brussel sprouts, cabbage, butternut squash, garlic, onions, delicata squash, mushrooms, Hubbard squash, apples, pears…and more.

Did I mention squash?

Cooking seasonally means using what is available and my region is blessed with a wide range of locally grown food. Without further ado, check out these menus and recipes to help you utilize your region’s abundance.

Need some ideas for planning a holiday meal?

This year, I grew open-pollinated purple brussels sprouts and have to admit they did not produce as well as the familiar green brussels. We had our first hard frost last night which enhances the bitter taste of these mini cabbages. Fresh from my garden and a traditional autumn vegetable, this recipe is easy and can be prepped ahead. Balsamic Brussel Sprouts

Kale as an appetizer? This recipe is so easy and can be prepped ahead of time. Kale Crostini

The Columbia River Gorge is known for its fruit orchards but freshly picked apples can be found in most markets. The ones you buy in late winter, early spring and much of the summer have usually been stored for as long as a year in a controlled environment. Freshly picked, you should find organic multiple varieties right now. Along with a simmering pot of mulled apple cider, apples will also be at my holiday meal. This side dish is easy, unusual and utilizes that wonderful fall herb, sage. (see my Mulling Spices recipe below) Savory Apples

Lots and lots of garlic at the farmers’ market and my favorite way to enjoy it is to bake it: creamy and garlicky without the bite of raw garlic. Bake a few heads and hook them up with some of the crostini slices for an additional easy appetizer. But combined with mashed potatoes and a bit of butter…hey, who needs gravy? We are talking full heads not cloves! Roasted Garlic Mashed Potatoes

Garden Tip

Garlic keeps a long time so buy enough of this cooking staple to get you through the winter. Better yet, buy a few extra heads, break into cloves and plant a row or two now. Next spring, you will be quite happy to cut off the garlic scapes for your stir fries. In July you will pull out well-developed heads of garlic…then in October, repeat! NOTE: avoid using the garlic found in most grocery stores. Most have been imported from China and have been sprayed with various chemicals to keep them from sprouting which means they won’t grow in your garden.

Speaking of cooking staples: celery, celeriac, carrots, onions, peppers, shallots, fresh cut herbs, cabbage, leeks and mushrooms should all be present at the larger farmers’markets. When you support your local growers, you are supporting your local economy.

Next week I will discuss squash: how to cleve it, cook it and spice it up!

Mulling Spices Mix

1/4 cup crushed cinnamon sticks or chips

1/4 cup dried orange peel

1/8 cup whole allspice berries (can lightly crush them with rolling pin)

1 T. whole cloves

Note: Do not use ground spices in this recipe.

Secure in a cheesecloth or muslin square and tie with twine. Drop into a gallon of simmering apple cider or juice or red wine and simmer for at least 1/2 hour. Perfect for those cold, crisp days of November.

Categories Recipes, Uncategorized

Tis the Season: Planning, Prepping and Partaking in Seasonal Cooking- Part 1

by Sue

November 2nd, 2012

Never mind the earlier darkness, the cooler weather, the arrival of fall rains…several recent excursions into stores have informed me what time of year it is…Christmas! Oh wait…not yet.

But, if we are wise, we begin planning our seasonal celebrations and related food preparation now rather than later. As the caretaker of holiday traditions and head chef of holiday foods for my family, I have spent my share of holidays cooking all day, eating and then collapsing into my favorite chair, asleep by 7 pm. This year, I am pledging to do things differently.

Over the next few weeks, I will post a series of blog ramblings on cooking traditional and not-so-traditional foods, offering planning, shopping and recipe ideas for the upcoming holidays. In an effort to support local economies and specifically, small regional food producers, I will focus on seasonal items you can purchase from local growers, methods of cooking and preparation and a timeline that will divide and conquer the holiday cooking into short segments rather than one long session.

First, a few tips for understanding human behavior and planning:

1) Not a cook? Then find out what restaurants will be open and make reservations NOW. My region is fortunate to have several restaurants that buy much of their food from local growers so when you support those restaurants, you support our small local farms.

2) Tired of cooking everything? Organize a potluck and don’t be afraid to assign specific dishes to attendees. Potlucks can sometimes look much like the chips and salsa aisle of grocery stores so don’t encourage folks to just “bring anything.” Drop less-than-subtle hints by handing them a recipe card and an approximate time to show up with the cooked dish. Unwilling to give up control of the food preparation? Perfection and control do not make for future holiday and family stories; I mean seriously, what kind of funny, embarrassing-at-the-time, laugh-out-loud stories does Martha Stewart have when it comes to less-than-perfect holiday meals?

3) Holiday meals are not always the best time to try new recipes especially if they are complicated. Try them out before or after the actual holiday meal to see how they taste, how long they take to prepare and how family and friends respond to them. Balancing the preparation work load is an important part of planning a large holiday meal so consider baking times, stovetop cooking and make ahead items. For years, I insisted on making dinner rolls from scratch early in the morning and either forgot to bake them later or forgot about them once in the oven because we were already seated at the table.

4) Speaking of family and friends: What holiday foods do they look forward to? What traditions are important to them? In my family, jellied cranberries from a can were the legacy of our natal families holidays and the year I made homemade cranberry sauce it went untouched. There were genuine looks of disappointment when I explained that I had not purchased the canned version. Changing up the traditional holiday menu may seem perfectly fine for an adventurous gourmet cook, but those dishes can be met with a certain kind of silence and disappointment. Of course, you could always refer them to the above tips #1 & #2…

5) New to the concepts of seasonal and local cooking? Identify one dish that utilizes a locally grown or produced food: apples/pears, squash, garlic, potatoes, pumpkins, mushrooms, greens, meats, etc. and buy your ingredients from local producers. Future blog posts will feature recipes that use seasonal foods you can find at your local farmer’s markets and grocery stores.

A reminder to my fans in the Columbia River Gorge: the Hood River Farmer’s Market on Thursdays is open, inside the middle school cafeteria, for the next two weeks. There is an abundance of fresh (meaning plucked from the fields that morning) produce, heritage turkey order-taking and locally produced soups, pie fillings, spice & herb blends & herbal teas (by yours truly). Support your local economy and purchase your food from local farms and markets.

Be sure to sign up for my monthly news letter to receive blog ramblings and rants, product updates and discounts and an assortment of tales and photos. thewitheredherb at dot com

Categories Recipes

November’s HerbWyfe Collection

by Sue

October 19th, 2012

HerbWyfe – a monthly program of herbal delights.

The products are unique; you will not find Elderberry-Cacao Elixir, Raven’s Heart Tea, Seed Seasoning or Boo-Boo Balm at any of the big box stores. These herbal products are handcrafted locally, one-of-a-kind, organically grown and free of industrial chemicals.

Each month’s assortment comes with 4 products and a succinct educational newsletter that introduces the products, the ingredients and the healing or culinary properties & uses. Oh…and a free surprise gift item is included and free shipping/delivery!

Each month’s collection will include products from this list:

Herbal teas – tasty, seasonal, nutritional, medicinal
Herb-infused oils & vinegars – culinary, cosmetic & medicinal
Culinary herb & spice blends – seasonal and unique
Herb-infused honeys, syrups & oxymels
Healing & soothing balms & salves
Herbal bath salts & other body care delights

This is a great way to learn more about herbs and their amazing properties while building up your herbal apothecary and pantry.

Autumn Abundance

Announcing November’s Collection of Herbal Goodies

As our weather, schedules and activities change, we are often exposed to an assortment of viruses and bacteria. A strong immune system is the best defense so the November collection for HerbWyfe offers a selection of delicious, aromatic and immune building herbal goodies:

4 oz Immune Building Chai Tea Blend (warming spices & tonic herbs)
Bone Broth Kit (Delicious, nourishing, medicinal; recipe included)
2 oz Autumn Baking Spice Blend – tastes and smells heavenly
2 oz Boo-Boo Balm (chemical-free, herbal healing balm, perfect for cuts & wounds…even diaper rash)
A free surprise herbal gift!

An informative handout is included, offering ingredient information on each product, nutritional and medicinal uses, and recipes.

Place your November order here by October 30th for an early November delivery. Due to the handcrafted nature of the products, there are limited offerings.

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HerbWyfe

by Sue

October 9th, 2012

As mentioned in The Withered Herb’s past newsletters, I am changing direction in both my personal life and business focus. This summer, I have been busy with the herb gardens, wildcrafting in the woods and fields, concocting plant medicines, elixirs, teas, healing salves and other herbal delights. I have embarked on a more structured and intentional study of medical herbalism, preparing for a new yet familiar path. I often think many of us take for granted or ignore the opportunity for reflection and intentional change. Many people are enslaved by economic barriers, cultural expectations, societal pressures and their own psychological prisons so I have come to appreciate the freedoms that I have available to me. Recently, I came across a quote from the independent and unique painter, Georgia O’Keeffe, that described perfectly my energy’s dual paths:

Georgia O'Keeffe's Autumn Leaves

“I’ve been absolutely terrified every moment of my life – and I’ve never let it keep me from doing a single thing I wanted to do.”

Autumn is truly the most dramatic season of change and so I followed the winds and moved forward with a new concept and new products. I am introducing HerbWyfe – a monthly program of herbal delights. The products are unique; you will not find Elderberry Elixir, Raven’s Heart Tea, Seed & Berry Seasoning or Gypsy Skin Balm at any of the big box stores. These herbal products are handcrafted, one-of-a-kind, organically grown and free of industrial chemicals. You will actually be able to pronouce the ingredients! Each month’s assortment comes with a succinct educational newsletter that introduces the products, the ingredients and the healing or culinary properties & uses. Oh…and a free surprise gift item is included as well as shipping!

Share this new program with others who might be interested. Due to the hand-crafted nature of the products there are limited spaces for each month’s herbal delights. Send yourself a well-deserved gift each month! November is the first month of this unique herbal CSA; ORDER by Oct. 25 for the November collection.

HerbWyfe = herb work done by a woman

Herbal teas – tasty, seasonal, nutritional, medicinal
Infused oils – culinary, cosmetic & medicinal
Culinary herb & spice blends – seasonal and unique
Infused honeys & oxymels
Herbal syrups
Infused vinegars – culinary & medicinal
Healing balms & salves
Aromatic Potpourri
Herbal bath salts & other body care delights

So that I may spend more time creating these unique healing products, I have reduced the number of gift collections to just a few: Herbal Tea Baskets,Body & Soul Collections and the Decidedly Different Collections. If you are seeking a different kind of gift, The Withered Herb’s collections stand out with their healthy products and beautifully presented baskets. And of course, custom designs are always available.

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Planting the Seeds for Herbal Wisdom & Plant Learning

by Sue

June 3rd, 2012

Plant Learning at its best!

What are your learning goals this summer? The desire to be outside is paramount so why not consider learning more about plants? Develop a family plant study weekly activity and my Family Game Night Collection is perfect for learning how plants can make us feel better. Below is an article on ways to incorporate plant learning into your family’s activities this summer. Celebrate the wonders of nature!

PLANTING THE SEEDS OF HERBAL WISDOM

One of the gifts of childhood is that eager and natural curiosity of the young learner’s mind. The study of plants is one of the most interesting and accessible activities to engage learners of all ages. Directing the energy of curiosity to building a basic foundation of plant knowledge would benefit individuals as well as our overall culture. Understanding the many functions of plants in our day-to-day lives teaches thinking skills, self-reliance, appreciation and gratitude. I think our communities would benefit tremendously if we invested in thinking, independence and gratitude. Studying plants is a life-long learning adventure. Listed below are 5 simple activities to initiate.

1) Get outdoors! In Robert Louv’s book, Last Child in the Woods, he presents an abundance of information about how we have scared and electronically entertained our children away from nature. Start with your backyard or a nearby park and do an observational inventory. These activities will develop strong observational skills, pattern recognition and attention to detail.

Ask your learners to identify the number of plants that look different from each other. You may be surprised when plants like trees and grass are ignored!
Next, describe what a pattern is and look for patterns within the arrangement of plants. Are there groups of the same or similar plants grouped together? Do some plants only appear in the shade?
Avoid using the word weed. This is a cultural term that is sadly given to some of the most beneficial plants growing in our surroundings.
Visit an unmaintained space like an overgrown field, a native forest or an abandoned lot to do another observational inventory. Compare the inventories and look for similarities and differences. Caution: avoid tasting any plants that you have not clearly identified – some plants are toxic!
Do not harvest from areas that may have pesticide residue (most urban parks are sprayed). Practice ethical harvesting.

2) Invite your learners to study, in detail, one or two plants. Let the learner select their plants and help them with the correct species identification (Note: proper identification is important whenever considering tasting or handling plants.)

Libraries have regional plant field books that can help with identification. If unsure of the plant’s ID, steer your learner in the direction of a plant that you can clearly identify like a dandelion, oak tree, or a culinary herb.
Create a plant journal or invest in an inexpensive sketchbook. Ask learners to sit with their selected plants and draw pictures with as much detail as possible. Colored pencils are wonderful for this kind of activity.
Can you and your learners identify the parts of plants? Again, libraries likely have children’s books that can assist with this introduction to botany. If you decide to investigate plant study from a more scientific perspective one of the best books to invest in is Botany in a Day by Thomas J. Elpel.
Plants that share similar characteristics are grouped into families and this method of pattern recognition is far more beneficial to the learner than simple photo identification. The author from the above book has an excellent set of online articles on recognizing plant families. Did you know that recognizing and understanding patterns is a key element to developing mathematical aptitude?
Do you have a budding herbalist in your life? Treat her to a subscription of Herbal Roots Zine an e-publication designed for all learners interested in the magic of herbs and spices!
Did you know that coloring helps reduce stress? Included in the Family Game Night collection is an herbal coloring book; one of the best ways to become familiar with plants is to draw and color them.

3) Common herbs often have fascinating histories including culinary, medicinal and cosmetic uses. After all, humans have used them for at least 5000 years! In fact, according to the World Health Organization, up to 80% of the some country’s populations use traditional medicine as their primary healthcare. They are easy to grow either in the ground or in containers. Starting a small herb garden with your family is a terrific way to introduce the study of plants, develop responsibility and observe the growing cycle. A basic culinary garden that includes perennials like rosemary, thyme, chives, oregano, lemon balm, and peppermint and annuals like basil, cilantro and dill will provide an abundance of learning and tasting opportunities that are easily accessible to learners. Herb gardening opens the door to lots of additional enjoyable learning experiences. For less than $20 you can buy herb starts and plant them in a sunny location in your yard or in pots. Some basic information on gardening with children is located here. Interested in attracting fairies to your yard? Create a fairy garden! Don’t believe in fairies? All the more reason to plant a garden!

4) Crafting with herbs and plants is a fun, inexpensive, often aromatic and highly creative experience. Creating fairy creatures with fresh and dried petals, stems and leaves is a traditional activity. Even putting together an herbal bouquet requires some artistic thought and direction. Several months ago, I spent a snowy afternoon creating herb beads from botanical powders (read my post). These natural jewels became a rustic looking friendship bracelet that smells delightful. The powders as well as an incense making kit are included in my Rainy Day Herb Craft basket – a wonderful collection that also includes a how-to booklet for making botanical beads and the one-of-a-kind children’s fairy tale The Herbalist of Yarrow.

5) Involve the entire family in learning about the medicinal benefits of plants by playing the unique board game, Wildcraft. The Family Game Night collection offers a well-rounded approach to learning about herbs and simple medicinal home remedies and comes packaged ready for the spring or summer vacation! Currently on sale to celebrate the summer solstice on June 20,this collection will provide many hours of fun, learning and tasting sessions. Plant the seeds for life-long plant learning and herbal wisdom.

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The “New” Language of Food

by Sue

May 17th, 2012

Local Bounty

Imagine visiting a US grocery store for the first time: the diversity and choices would likely be overwhelming. And the labeling confusing: certified organic, conventional, transitional, antibiotic-free, organically grown, locally produced, grass-fed, free-range, non-GMO, sustainably harvested, heirloom, seasonal only ,all natural, no processed foods, etc. Over the years, most of us have assigned some general definitions to these labels. But what exactly does this terminology mean in terms of the laws, policies and food producers? And more importantly, what does this new language of food mean to the average food consumer?

Prior to the industrialization, centralization and globalization of our agricultural system, our culture worked from the assumptions that our food was organically grown, seasonal, grass-fed, locally produced, free range and yes, natural. Descriptive labels, certification programs, and country of origin requirements were not necessary. During the last thirty years, we have witnessed a growing interest and demand for developing regional “foodsheds”. Disillusioned by an agricultural system that relied heavily on produce selected for transportation value instead of taste; fearful of methods that poured chemicals into our soil and onto our food plants to increase size and deter pests; and weary of a government that has subsidized the fuel used in long-distance and global shipping thus hiding the true cost of imported food, many food producers and consumers are returning to the practices of our former localized food systems.

In order to distinguish these “new” products from the conventional ones produced and shipped from large factory-like farms, a language of descriptive terms has been created. This glossary of food and agricultural terms explains what they mean to the consumer and how it may influence your food buying.

Community Supported Agriculture (CSA) – Buyers, called members or shareholders, receive weekly shares of an array of locally grown produce (there are also meat and fish CSAs) by purchasing, usually up-front, a share of the grower’s food.

Conventional – Produce that is not generally not organically grown and is what makes up the bulk of food in traditional grocery stores. It is not a legal term; simply a word used to let the consumer know that the produce has likely been treated with synthetic pesticides and fertilizer.

Free-range – Historically, this term describes a more humane way of raising food animals by allowing them freedom to move around outside (rather than in cages or feedlots). In the US, it is also a legal term used to indicate that poultry (and their eggs) have access to the outdoors. However, length of access is not defined by the USDA and could be five minutes or 8 hours.

Genetically modified organisms (GMOs) – Also referred to as genetic engineering, GMOs are created using modern biotechnology processes that involve introducing foreign DNA or synthetic genes into a specific organism. GMOs have been banned in most of the European Union and in Japan. GMOs are legally in use in the US and food products do not require labeling that identifies the inclusion of GMOs. However, any product that is certified organic cannot have GMOs in it.

Grass-fed – Animals, usually beef and dairy cows, which are raised solely on pasture (although some animals may eat some grain). Most of our meat comes from large factory-farms where animals are restricted and fed grain for the last part of their lives. Grass-fed meat is lower in saturated fats and calories and offers a higher level of nutrients.

Heirloom – Food plants that are usually open-pollinated (not hybrids) and typically have a long history of use. Seeds from these plants can be saved and will produce the same plant as the parent. Heirlooms have been saved and manipulated for taste and regional hardiness unlike newer plants where shipping and uniformity are key concerns.

Local food/foodshed – A geographical reference that is used to define the origin of our food. In the mainstream markets, the foodshed is global: foods from all over the world are available. Local food supporters work towards eating food that is from a regional foodshed that can vary in size depending on the region’s agricultural resources.

Locavore – Any person who prefers food from their foodshed. (BTW – it was the 2007 Word of the Year in the Oxford Dictionary.)

Natural – One of the most commonly used descriptors that has little to no meaning. It is not a legal or agricultural term but is used by many food companies to imply healthy ingredients were used. The ingredients list speaks the truth!

Certified Organic & Organically grown - If you prefer eating organic foods it is important to understand what these terms mean. Certified organic is a USDA certification process that growers apply for and maintain from year to year. The certification has strict rules: no synthetic fertilizers, chemicals, sewage sludge, GMOs or irradiation. The certification process involves significant recordkeeping and money so many smaller growers opt out of the certification though they may farm organically. Only growers with current certification can use the term “Certified Organic” but if you want to purchase from growers who do not advertise being organic, simply ask them if they farm organically. Consumers should recognize that organic does not mean that pesticides and fertilizer were not used; many organic growers use a variety of biological (as opposed to synthetic) pesticides and fertilizers to protect and enhance their crops.

Seasonal – Foods that are produced during a season according to the regional climate. Fresh tomatoes in January in our region are not seasonal – they are imported!

Stay tuned for another post about additional terms

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A Foodie’s Confession

by Sue

May 3rd, 2012

Garden Bounty

I am late bloomer in many aspects of my life and discovering healthy, locally grown food falls into that category. My childhood was spent in a large city in Wisconsin, a state known for its farms. But my mother cooked like her mother: grocery store ground meat, potatoes by the bag, pre-sliced spongy white bread and canned vegetables. My grandmother, like many women in the 40s & 50s, enthusiastically embraced the convenience of processed/pre-made food that entered into the American diet. And who can blame her? Cooking food from scratch is time-consuming.

My mother’s teen years were spent in greasy hamburger joints reminiscent of the Happy Days TV show and to this day, she loves to eat fast food. My childhood in the ‘60s and ‘70s witnessed the rapid growth of fast food national chains, and I have fond memories of looking for the “Golden Arches” on our road trips. During this time period, our culture experienced what became the incubation of a revolt against “progress” and a back-to-the-land, back-to-our-roots movement was born. I was too young to actually participate but I heard the call, and my teenager’s rebellion was devoted to finding my way to a lifestyle that I envisioned as rural, more natural, closer to the Earth. But the rebellion was short-lived: my life instead followed the urban cycle of working, shopping and sleeping. Food was generally an afterthought, a chore; something you did because, well, you had to eat.

Becoming a parent in my twenties realigned my priorities, and I returned to my natural lifestyle leanings. The recession of the ‘80s meant money was tight so cooking daily meals was now the norm. I embraced cooking as I remembered it: meat, potatoes and canned vegetables. But the jars of processed baby food did not look appealing so I found a book that had recipes for making my own baby food. And on that day a foodie was born. Sort of…

As a mom who worked outside of the home, had returned to college and lived on a tight budget, my commitment to home cooked food had its limitations. I sometimes cringe at the memory of the food my family ate. Hot dogs and boxed macaroni and cheese were a lunch favorite and a budget staple. Sodium-laden canned soup and processed cheese sandwiches were easy and affordable. In my effort to save money, I cut coupons that were offered by the manufacturers of processed foods. Enter Hamburger Helper – so easy to make, so cheap, and so salty. In between the boxed food, I would prepare meals that seemed gourmet-like to my family: crunchy salads, freshly steamed veggies, homemade soup, chicken breasts sautéed in a wine sauce and an assortment of not-so-great attempts at stir-fries and enchiladas.

Gardening entered my life and forever altered my relationship with food. There is a certain satisfaction, a sense of self-sufficiency that comes with growing and then cooking your own food. The more I learned about growing food, the more disillusioned I became with our chemical-based industrial agricultural system. My vegetable garden got bigger each year and as much as I liked the end products, I soon realized that growing and preserving hundreds of pounds of food was taking much of my free time. A balance without compromising my insistence for nutritious and chemical-free food was the desired solution. A newly formed farmer’s market came to the rescue! Knowing that I could find organically grown produce and humanely-raised meat and eggs at my local farmer’s market allowed me to be reasonable in my gardening goals and quite frankly, my middle-aged body is thankful. Growing some of my food is fun; growing most of my food is work.

My cooking knowledge and skills were forced to improve as a result of my efforts in the garden. Thirty cookbooks later I would consider myself a reasonably good cook creating meals that are based around lots of fresh and seasonal vegetables, good meat and the occasional potato. One thing that has not changed is the amount of time needed to cook from scratch. Soups, stews, and salads and their easy-to-create abundance form the foundation of my weekly diet.

It seems that late blooming is a family trait. Last year, at the age of 70, my mother grew her first tomato plant in sunny Arizona. That led to my dad’s design of a raised and shaded set of growing tubs for this year’s crops…be forewarned, mom – this is how it begins.

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