Asian Chicken Mushroom Broth or Soup, Good for What Ails You! And, Preserving Lemon Grass.

Steaming Hot Asian Chicken Soup.

We have had more issues with illness this fall than ever in our 40 years of marriage!  Friday my poor husband had a temperature of 103 degrees F. by the time I got him into our doctors office.  That is a lot of temperature for an adult.  So I am pulling out all of the stops!  Doing everything I know to do to help get him back on his game again.

I had already started juicing as noted in earlier posts and today I broke out the chicken soup!  The special chicken soup chocked full of the herbs and vegetables that are known to have curative properties,  I am hoping this will, along with the medicines from our doctor push him over the top and get him back to his happy and well self.  This is his third lung infection in as many months!

Ingredients for Asian Chicken Mushroom Stock or Soup:

(Stock)

2 chickens
2 large onions quartered
14 cloves of garlic
2-3" piece fresh ginger sliced
2 hot peppers
2 stalks of lemon grass bruised
2 C. shitake mushrooms
water
chicken bouillon cubes
salt
black pepper
1 C. dry *Goji berries (found at Asian markets and Health food stores alike.)
********************************************************************
(Soup)

Cooked cooled rice
Sliced green onions for garnish, optional
Diced chicken, optional
Diced carrots, optional
Diced celery, optional
Frozen peas, optional
Soy sauce, optional
Hot sauce, optional

Combine the first 8 ingredients in a very large stock pot and cover until the water is 2" deep covering the chicken.  Bring to a boil and simmer 1 1/2 hour.  Remove the chicken to a large platter to cool.
Add salt, pepper, and bouillon to the stock to taste.  Add the Goji berries and simmer at lowest setting for 20 minutes more then turn off the heat.  Remove the chicken from the carcass.  At this time you can strain the stock and freeze for use later.  It may be served pipping hot in a mug or you can add chicken, rice, and vegetables and serve as a soup.

To serve as a soup bring a portion of the stock to a rolling boil.  Add desired amount of the raw diced vegetables and simmer 15 minutes or so until tender crisp, add cooked diced chicken and return to a boil.   Place a half cup of cooled rice in a serving bowl and ladle the hot stock atop the rice and chicken.  Garnish with sliced green onions, hot sauce,  and a splash of soy sauce if desired.

If you freeze some of the stock leave 1" head space.  Cooked rice and cooked chicken also freeze well.  This concoction settled my husbands stomach and he was better next morning.

*Goji berries are a newly discovered super food known to have great restorative properties.

My pot of Lemon Grass was handy to have still sitting out on the patio to make this.  I realized it was going to be our first hard freeze tonight!  The temperature predicted to drop to 28 degrees!  So I pulled it all up,  cut the tops down to about 6",  and cleaned off the bulbs much as you would a green onion, but they are much harder and fibrous.  Using my butcher knife on a cutting board I trimmed the bottom root off.  After drying them of any moisture from rinsing them I placed them into a freezer bag and stowed them in the deep freeze to use another day.

Ahhhh-----a Lovely Cure, Magic Potion/Kadha, Soothing my Cough and Cold!

This is an age old Indian potion passed down from generation to generation.

Quite by accident, actually in an earlier post I asked if anyone could tell me the difference between green and black cardamom.  At this point a wonderful reader, Ashwini Deshpande explained in such lovely terms both the difference and usage I was intrigued enough to follow her back to thank her.  Upon doing so I discovered her blog,  indulge-ashscorner.blogspot.com and her lovely story and recipe for this concoction!

Her mother had made it many times for her as a child as she now does for her children.  Insomuch as I have everything called for I gathered and made so for myself.  IT IS QUITE LOVELY.  I will make it again.  Plus I think I actually feel a bit better!  Thank you Ashwini!

Here is her recipe for Magic Potion/Kadha:

1 1/2 C. water
1 Green Cardamom Crushed with skin and seed
2 whole cloves
1/2" stick cinnamon
1/2" ginger grated
1/2 t. lemon grass, fresh or dried
1 T. basil leaves
honey to taste

Using a small pan add the water and the above ingredients except exclude the honey for now. 

Heat over medium heat and let the potion simmer until the spices give out their extracts and the water changes to a slightly light green color.  Strain into a mug discarding the herbs and spices.   Add honey to taste and enjoy!  Enjoy 2-3 times a day until you are feeling better, and I will!

Beef and Noodles from the Pantry and Planting Flowers and Herbs. (Playing in the Dirt!)

This week I am primarily using up things from the pantry, freezer, and refrigerator that have been accumulating and making room.  A bit like a purging....I may well wind up taking some canned goods to the food bank as I almost never use them but have them on hand as back up emergency stock in case of unforeseen circumstances.  Generally speaking I buy fresh meat, fruits, and vegetables each week.

There was a chuck roast I had trimmed up and used for something but saved the trimmings and a good bit of the less nice portions of meat for the freezer.  This morning I set them into water with garlic, onion, salt and pepper and they have been simmering away.  My thought is to pick the good meat out and add it back to the stock with carrot, celery, and perhaps a chopped onion to make a hearty noodle soup for tonight's supper.  This link is to how to make stocks in general if you are interested in making up your own .    thehiddenpantry.blogspot.com/2012/05/make-stock-to-freeze-clean-out-your.html    These links give my recipe and instructions for making homemade noodles.   thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html   or    thehiddenpantry.blogspot.com/2010/09/home-made-noodles-evolve-from-self.html

It is not a very warm day as it started raining in the night and is to resume again this afternoon.  So it would be a good soup night I think.  Cole slaw and some canned peaches from last summers crop sounds easy enough.   The link for my Cole slaw recipe follows here.   thehiddenpantry.blogspot.com/2011/02/creamy-potato-salad-and-cream-cole-slaw.html    The link for the peaches follows here.    thehiddenpantry.blogspot.com/2012/08/canning-nectarines-peaches.html There are frozen homemade noodles in the freezer too, ready to cook,  so there is certainly not a big effort going into any of this!

Old Fashioned Sage wintered over as did Chives, Onion Chives, and  German Thyme.  Rosemary, Basil, and Pineapple Sage have bee added and I am hunting a couple of others.

Sounds good to me! I have finished planting all of my containers to the front and rear of the house and the little garden is ready for a second planting in some areas that have seen the first crop.  I am going to look for tarragon tomorrow it is a harder herb to find around here and I haven't seen any yet but there are still some places to explore.  I will be terribly disappointed if I can't lay my hands on some.

Aloe is a staple here.  I added some annuals to the pot of lanky Lemon Grass to fill in with color.

Happily I put out some pineapple sage for the hummingbirds to enjoy and have been keeping their nectar changed.

Love my herbs!  Dill, Parsley, and Cilantro.

I think I may put out a second row of basil as I just love to see and smell it growing.  There would be plenty to share should I do that!

4:30 PM, I am excited.  Stopped at the Newburgh Country Store and carried off the last 4 Tarragon  starts they had at half price!  Now it is pouring down rain so I will have to wait until tomorrow to find them a home here.

Update on lemongrass started from cuttings.

Lemongrass.

A week ago I moved the rooted cuttings of the lemongrass I had started on 4/25/13 with stalks purchased from an Asian market, a dozen for $1.25.  They are just in a big pot on the patio and are doing just great!

thehiddenpantry.blogspot.com/2013/04/lemongrass-rooting-from-cuttings-one-of.html

I will have the seasoning for the next year I would estimate and enjoy the added benefit of it's natural insect repellent properties.  They will be lovely after they grow out a bit more too!

Lemongrass, rooting from cuttings. One of my favorite Asian ingredients from cuttings, to garden, to stock pot!

A dozen stalks of fresh lemongrass bound lightly for rooting.

Updated with a progress report on 5/10/13.

Every year I have driven east to Kroeger's greenhouse to buy Lemongrass.  I have never found it anywhere else down here but they always have it for me to enjoy each spring.  It is a very special part of my herb garden.  It is also known as takri in Thai cooking and citronella in some Chinese and Asian cookbooks.  When ground to a fine powder it is known as serai  and a teaspoon of it is equivalent to one blade of fresh lemongrass.

Today I had a lot of errands to do in town and stopped at a local Vietnamese market for lemongrass with the intent of rooting and growing it myself.  I purchased 12 stalks for $1.25 and felt like it was a great purchase as I am sure I probably paid at least $12.-15. for the pots I ave bought annually. 

I have cut off the bottom 5" of each stalk and loosely bound them together and set them into a vase of fresh water.  Now we wait.  As soon as they root I have a pot ready for them to be planted in.  I feel like this is a strong start!

UPDATE;  THIS IS 5/10/13 AND I WANTED TO REPORT BACK.
Yesterday I took the cutting out from the water I started them in and changed it as there were some spots of mold floating about and some black spots on the shoots.  The roots have started on all of the shoots except one.  I changed to a different container and stood a glass plant frog in the bottom to raise the shoots a bit and returned them to continue rooting.

My very favorite way to use this ingredient is when making chicken stock.  You just cannot imagine how delicious the addition of a piece or two of crushed lemongrass makes the stock.  Add a bit of soy sauce and fresh ginger you are on your way to a delicious Asian style stock.  Here is the link to my version of herbed Asian stock.   thehiddenpantry.blogspot.com/2011/08/fresh-herbed-chicken-stock-asian-style.html

Traditionally the way to use lemongrass is to use the bottom 5" of the stalk and pound it with something heavy enough to bruise and crush it. Although some recipes call for the whole stalk to be crushed then added.   This is very tough and fibrous and is always removed before serving.

5/24/13, UPDATE, these rooted cuttings were planted on the patio a week ago and are doing great!

Mosquitoes are repelled by lemongrass so it is quite handy to grow in large pots on the patio.  The lemon fragrance as the leaves rustle in the breeze is also lovely.  I have seen folks pull off the leaves and crumble them a bit to crush and rub them adainst their arms to repel insects.  All in all it is a mighty herb to have around!

"Our House" Cobb Salad and Vinaigrette with Fresh Chives

"Our House" Cobb Salad

Cobb Salad is traditionally a chopped salad arranged with specific rows of ingredients across a bed of greens.  What I like about it is that you can arrange everything on a large platter and each person helps themselves to the portion they would like as if it were a salad bar on a smaller scale.  Or, you can make up a smaller platter for each person as I am doing for supper tonight.  If you have followed me for awhile you know what is coming.....I go crazy every spring with salads and it shows up right here!  BIG plus, I have fresh chives that have wintered over on the patio that I am dying to use today!

Molly (our dog) just ventured out in the rain with me to cut these lovely fresh chives that have wintered over on our patio.

It is worth mentioning that I am a huge fan of Sara Foster who operates Foster's Market in California. She is a wonderful chef and celebrates fresh everything local which is attuned with my thinking.   The Vinaigrette I am using is adapted from one of her recipes.  Anything she makes sounds wonderful to me!  I am also a huge fan of the similar French vinaigrette's often used by Julia Child.

Ingredients for "Our House" Cobb Salad:

1/2 head of romaine washed drained and trimmed to about 1" pieces
2 C. spinach, arugula, or other lettuce, washed stems removed trimmed and drained
Kosher salt
Freshly ground black pepper
3 large hard cooked eggs peeled and sliced
6 slices bacon, fried crisp, crumbled, and drained
1/2 cucumber, seeds removed, peeled, and sliced
1 large or 2 small avocados, halved, pitted, and diced into fresh lemon juice to retard browning
2 grilled boneless skinless chicken breasts halves seasoned and sliced
1/2 pound cherry tomatoes or chopped whole tomato
1 can of kidney beans drained, rinsed, and marinated in vinaigrette
1/4 pound crumbled blue cheese
1 C. fresh toasted croutons, optional

 Red Wine Vinaigrette with Fresh Chives

1/3 C. red wine vinegar
2 t. Dijon mustard
1/2 C. extra virgin olive oil
2 T. fresh chopped chives
salt and freshly ground black pepper to taste

Early in the day prepare the Vinaigrette by whisking the vinegar and mustard together in a small bowl.   While whisking add the olive oil in a slow steady stream.  Whisking constantly until all is incorporated.  Stir in the chives and the salt and pepper to taste.  If you are not using immediately withhold adding the chives until just before serving.  Store in an airtight container in the refrigerator for up to one week.

After adding 1/4 c. of the dressing to the drained beans refrigerate both the beans and remaining dressing until serving.

Using a small bowl add the drained and rinsed kidney beans and 1/4 C. of the vinaigrette and mix well.  Cover and set aside in the refrigerator to marinade and chill until serving time.

Just before serving time.......
Place the greens in a bowl and drizzle with about 1/4 C. of the vinaigrette and toss.  Season to taste with salt and pepper.

Heap the greens onto a large platter or divide them between 2-3 individual plates.  Arrange the ingredients in distinct rows over the greens.  Drizzle with the remaining 1/4 C. of the dressing and serve immediately.

Brian doesn't like avocados and goes light on cucumbers.

I think this salad is particularly nice for us because of the Vitamin K restrictions which require a limit on the amount of leafy greens my husband can eat due to interaction with one of his prescriptions.  I cut back on the greens and pump up the other ingredients and he is perfectly happy.  As a salad lover it is important to me that he is able to continue and enjoy them as before.  I doubt he notices the difference.

Yield 2-3 full meal salads.

Note:  Make this chopped salad your own by varying the ingredients and the dressings.

Another thought....My friends Sue and Myrna at The Iowa Housewife make a wonderful Chive and Buttermilk yeast bread in the spring with fresh chives.  Hum, I think I need to get going on that tomorrow,  it is delicious!  

Making Healing Aloe Vera Gel in My Kitchen.

My Aloe Vera Garden is Indoors During the Winter and Moves Outside in the Spring.

Before my Dad passed away my parents lived in Florida and I have several plants from their home that have thrived here in Indiana.  One is an Aloe Vera plant.  Recently I found a recipe for making and preserving the gel from it's flesh.  I am really excited to try this.  http://www.healthy-reading.com/aloe-vera-gel-recipe-how-to-make-it-2488978

Ready for the bites, rashes, itches, stings, and scrapes of summer.  Aloe preserved in this manner should be good in your refrigerator for about 8 months.

Many times I have split a leaf and used it shiny gel on burns, cuts, and scratches.  It is great for so many things.  I plan on taking all of my plants outside soon and it will be a good time to pull off a few of the large lower leaves to stir up my new found concoction!

Ingredients for Aloe Vera Gel:

1,  500mg tablet of vitamin C
1,  400IU capsule of vitamin E
4 T.  pulp from large aloe leaves

Dark Glass container to store the finished product.

After cutting the aloe leaves at an angle from the base of the plant use a small spoon to scrape out the gel, trying not to break the outer skin.   Accumulate the gel until you have 4 tablespoons or 1/4 cup of the liquid and pulp.  (For each 1/4 C. gel use one vitamin C and one vitamin E.)

Meanwhile if the vitamin C is in pill form crush in a mortar and pestle or using the back of a large wooden spoon on a hard surface.  After this puncture the end of the vitamin E capsule and squeeze out the liquid.

Blend the aloe gel, powdered vitamin C and liquid vitamin E all together dissolving everything and stirring until a smooth consistency is reached.  I actually just pitched it all in the food processor and gave it a quick whiz.   Seal in a glass jar, dark if you have one, and store in the refrigerator.  The home made Aloe Vera gel should last refrigerated for up to 8 months.

I'll bet my Mother, sisters, brother, children, and grandchildren would all find this beneficial with summer just around the corner!  Sounds like I may be busy making up these little first aid jars!

Ready for Winter in Indiana? Cutting the last herbs and hanging the bird feeders.

Onion Chives, Rosemary, Garlic Chives, Thyme, and Sage.

I love the aroma of all kinds of lovely things, not the least of which are fresh herbs.  When the first hard freeze is forecast as it is here for tonight I gather up the last of anything I haven't used, brought in, or in some way readied for winter.  A few weeks ago, early for me, I brought in many plants and a few herbs in small pots.  These herbs are plants too big to drag in so I have just sniped them off, bundled them with string, and hung them in the sill of the kitchen window where they smell like heaven.

They delight me as does the fact Brian readied a pulley system Sunday for me to be able to fill my bird feeders this winter in the big front tree without having to drag out the ladder and climb up on the side of a hill to fill it.  Love that man!

The leaves are almost all gone and the birds act like they are starving already.

Always this day comes too soon.  We never seen to be ahead of the winter.  We did lay lattice board across the fish pond to keep the leaves out so the big gold fish and koi can winter through and not be killed by the poison gas forming from rotting leaves.  We leave the pump and fountain going and it will not freeze solid.

Mother said it is snowing today in Indianapolis and Diane, my best friend said it is snowing now in Bloomington, Indian so I guess it must be time for winter in Indiana.

Fresh Chive and Buttermilk Yeast Bread, BEST EVER

Recently I gave a recipe adapted from my friends at one of my very favorite blog sites,  The Iowa Housewife,  for Buttermilk Chive Bread made in the food processor.  I LOVE this bread and found they also give the traditional recipe that yields 2 large loaves and recommend wrapping one loaf for the freezer which is exactly what I did yesterday. 

If you have any desire to make a delicious loaf I encourage you to try this one.  If you do not have fresh chives just substitute dried and cut the amount called for by half.  You might also use any herb you favor.  I am going to use dill in the near future in place of the chives, just because I love dill!

Ingredients for Buttermilk Chive Bread,  2 loaves:

1 1/4 C. water 110 degrees F
1 C. buttermilk 110 degrees F
4 C. bread flour
2 C. all purpose flour
4 t. instant yeast
2 T. sugar
1 T. salt
1/4 C. soft butter or vegetable oil
1/4 C. fresh snipped chives

Note: Do not heat the liquids over 110 degrees F or the buttermilk will curdle.

Warm the buttermilk and water.  Place the dry ingredients and soft butter or oil in a  large mixer bowl.  Turn on the mixer to low and add the liquids.  Turn to medium low and  mix for 2 minutes.  Add the chives and change to a dough hook and knead for 4 minutes.  Cover the bowl with a towel and Place in a warm place and let rise until double about 20-25 minutes.  Turn out onto a floured surface and shape into 2 loaves.  Place in 2 greased 4 1/2" x 8" loaf pans, cover,  and let rise until doubled, about 30 minutes. 

Preheat the oven to 400 degrees F. while the dough is rising.  Bake 28-30 minutes.  Remove the pans to a wire rack and butter the tops of the loaves.  Cool completely before slicing.

If you use active dry yeast instead of instant the rise time will increase. 

Buttermilk Chive Bread with Fresh Snipped Herbs

One of the blogs I faithfully visit nearly every day is called theiowahousewife.blogspot.com because I enjoy it so very much and find it fun as well as interesting.  I adapted this recipe from there and it quickly grew to be a family favorite.  Today I plan to serve BLT's on this bread for a bit of a new twist.  It is very good toasted and delicious with egg salad or any other filling you might enjoy.

The bread is extremely easy to make in the food processor and since the first rise takes place there it is a very easy clean up.  The dough is delightful to work and just handles beautifully.   This dough would be just as tasty with dill, parsley, or a combination of you favorite herbs.  I hope you will give it a try and enjoy it as much as we have.

Ingredients for Buttermilk Chive Bread:

5/8 C. water @ 110 degrees F
1/2 C. buttermilk @ 110 Degrees F
2 T. soft butter or oil
2 T. snipped chives or fresh herbs of your liking (If using dried herbs decrease the amount by half.)
2 C. bread flour
1 C. all purpose flour
2 t. instant yeast
1 T. sugar
1/2 T. salt

Combine the water and buttermilk  and warm to 110 degrees F in the microwave for about 30-40 seconds.  Do not overheat or the buttermilk will curdle.  Do not use liquid hotter than this or it may kill the yeast. 

Measure the dry ingredients into the food processor bowl fitted with the dough blade.  With the machine running add the liquids and butter slowly as the flour absorbs them.  Process for 50 seconds.  Add the snipped chives and pulse a couple of times to incorporate.

Let the dough rise in the covered processor for 20-30 minutes until doubled.  Preheat the oven to 400 degrees F.

Turn out the dough onto a lightly floured board and shape into a loaf and place in a buttered 4 1/2" x 8" loaf pan.  Cover and let rise for 30 minutes until almost doubled.

Bake at 400 degrees for 26-30 minutes.  Remove from the pan and cool on a wire rack.  Butter the top lightly while still hot.  Let cool before slicing.  Yield 1 loaf.

Note:  Sue added she slices and freezes this loaf and removes the slices as she needs them.   Sue and Myrna are the authors and sisters who produce The Iowa Housewife.

Starting Rosemary and Herb Cuttings Using Rooting Hormone

Tarragon, Sage, and Thyme are added to my "rooting" windows.

I get a bee in my bonnet every once in a while and go off on a tangent and thus it has been with propagating cuttings of herbs.  I imagine fragrant pots of herbs on the front steps, on my window sills and in my garden as well as in huge pots on the back patio.  I am addicted to their smell and love to snip them into all sorts of dishes these days.  I am rustling up a pot of corn chowder this evening and will grab chives and parsley to embellish with.

First thing this morning I went to the garden and tidied up a bit.  Made sure every climbing tentacle was wrapped and heading in the right direction!  Then the suckers were all pulled from the tomatoes and I had to force myself to stay out of the basil as it has an allure all it's own.

Mint

Rosemary

 Then it was snip, snip.  First the mint, (yes, I know it is terribly easy to start more but of well..)  then the rosemary, tarragon, and thyme.  I don't know if it will make roots but I dipped the tip of each stem from which I had stripped the bottom leaves into rooting hormone then into a small jar of water.

How lovely the house smells!  And  the jars of herbs in my 3 dinning room windows are very appealing to me anyway.  Who knows what anyone else might make of this?

More Rosemary and Basil.

 

 

We should know how this project will fare in the next 2 weeks as the basil forms roots beautifully in that period  of time and that will be my measuring stick.  Until then.....

Oh yes, take a peek at the terrific roots in the close up of the basil jar!!  Great results on my third batch.  

Shrimp, Pasta, & Fresh Pesto

When I spoke with Dave Goss this morning in addition to sharing his favorite method for making and freezing pesto (see preceding post) he shared his number one favorite way of eating pesto so I had to try it!!  Wow so good.  And easy too.  Especially because once the pesto is made you only need to boil your favorite pasta, saute some shrimp in a bit of olive oil and butter sprinkled with a toss of red pepper flakes, then toss it all together with about 1/2 cup pesto or to your taste.  i added a squeeze of lemon to my dish and wow a great meal.  Brian loved it too. 

BIG THANK YOU going out to Diane for growing and giving me the basil starts and to Dave for his recipes.

Fresh Pesto from the Garden Today

Fresh Made Pesto from Today's Garden Picked Basil.

This morning I spoke with Dave Goss, my best friend Diane's husband the the official pesto maker extraordinary!! He is famous from here to Bloomington, In. where they live for the wonderful pesto he makes each summer. 

This is less than half of Diane's garden starts of Tomatoes and Basil.

Actually they gave me starts this year from their's both, Genovesi and Sweet Basil.  From these I have rooted two additional batches and have lots to cook with.  This is my version of......

Dave's Pesto:

large handful of fresh basil  rinsed and leaves removed from the large stems
3 cloves fresh garlic
juice of 1/2 lemon
handful of walnuts
2 glug, glugs extra virgin olive oil
1/2-3/4 C. Parmesan cheese or Italian cheese blend
pinch of kosher salt
pinch of black pepper

Place all of these ingredients into food processor and whirl until a loose paste like consistency is achieved.  May store in the refrigerator for a couple of days or freeze until ready for use.

Basil Rooting in a Sunny Window.

Warning, the aroma of the basil is so wonderful you may become giddy!! Not to mention the rest of these fresh ingredients!!

Herb Planting Day on the Patio

Left top Summer Savory, Thyme, Mexican Tarragon, Lower left Sweet Basil and Genovice Basil.  These are cuttings I took today as I planted.

It seems like I am late in doing this but it isn't Mother's Day yet and that has usually been my yardstick.  I try to get a good start before Mother's Day but after May 1 as that is generally considered the frost date here.  Actually it is just that we had no winter to speak of and it has been quite warn quite early this year.  Makes for me to be confused!!  No doubt the bugs will be a terror as I have already found a tick which totally creeps me out.

At any rate the garden is progressing but we need to replace at least 3 of the tomatoes as they were literally beaten to death by the recent wind and rain.  Today I planted 4 large pots of herbs for the patio in addition to the 2 varieties of basil I put in the garden a week and a half ago and the Rosemary , Chives, and Thyme that wintered over.  I was in hopes the Lemon Grass would make it but it didn't.  I am out scouting greenhouses to find some though.

Today I also took cuttings from the largest basil plants, about 4", and stuck the stems in water after stripping off the lower leaves.  It should root within a week or two and be ready to plant.  I think it is a terrific idea to keep cutting it back and starting new plants in succession for a long crop of it's wonderful culinary uses.  Heck I just love the smell!!!  Let alone the glorious results that happen when combined with fresh Indiana tomatoes!!

You can tell I am sure that I get all excited about playing in the dirt and the plants and herbs.  It is true.

Heirloom Tomatoes and Basil Highlight our Garden Planting

Garden time is always a fun time here.  Brian and I love to mess with our tiny plot to see what all we can get going in such a small space.  12' x12' is about all the sun we have and it is practically in our front yard but we don't care.  We just get out there and dig away!

My best friend Diane gave me heirloom tomatoes and basil she had started and I just got them in the ground this morning.  Brian had already planted onion sets, cabbage, peppers, and  beans over the weekend plus put in our first raised bed and a trellis.  A week ago last Thursday I had thrown out some radish and lettuce seeds so it is filling up!!

Driving home from Bloomington on Monday was like heaven because the basil and tomato plants perfumed the car to the extent I was smiling from ear to ear.  It was truly heavenly!!

I just watered my sets with calcium water made by soaking egg shells in water.  It is terribly good for the tomatoes especially ...or so I have read.  I will let you know how it all turns out.

There is sweet basil and Geno-vice basil.  The tomato varieties are Pruden's Purple, German Johnson, Big Red, Cherokee Purple, Abe Lincoln, Black Krim, and Yellow Pear.  IF ANYONE HAS EXPERIENCE OR KNOWLEDGE OF THESE I WOULD LOVE TO HEAR FROM YOU.

Here are some snapshots of what is blooming here this morning as I walked to the mailbox and to the garden.