Recipes From Easy Growing by Gayla Trail

8/3/2019 Recipes From Easy Growing by Gayla Trail

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EasyGrowing

Gayla Trailauthor of Grow Great Grub

Organic HerbsandEdible FlowersfromSmall Spaces


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4 Easy Growing

Copyright 2012 by Gayla Trail

All rights reserved.

Published in the United States by Clarkson Potter/

Publishers, an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER

with colophon is a registered trademark of Random

House, Inc.

Library of Congress Cataloging-in-Publication Data

is available upon request.

ISBN 978-0-307-88687-3eISBN 978-0-307-95325-4

Printed in China

Design by Fluffco

Cover design by Fluffco

Cover photographs by Davin Risk

and Gayla Trail

10 9 8 7 6 5 4 3 2 1

First Edition

To Mr. Barry Parker,

whose lessons about gardening,

life, and friendship have changed

me for the better.


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66 Easy Growing

Project

Origami Seed Envelope

Make It This method of folding an origami envelope from recycled

paper is quick work. The result is a stylishly simple shape that

doesnt require any stapling, gluing, or tape, and it is perfect

for storing seeds.

Use scrap paper from out-of-date garden cata logs and

magazines, old maps, frayed posters, discarded wrapping

paper, or wallpaper samples. Thicker paper turns out a

sturdier final product.

Store the filled envelopes in a vintage card catalog, recipe

box or shoebox, glass jar, or anything that will keep the seeds

dry.

1. Fold a paper square in half diagonally to make a triangle.

2. With the triangle pointing up, fold the bottom right corner

up until it meets with the left side. Press the seam flat.

3. Repeat with the left corner until it meets the right side.

4. Fold down the top flap and tuck it into the fold of the front

piece to secure.

5. To fill the envelope with seeds, simply pull out the top flap

and open it up. Pour the seeds in and tuck it back together.

6. Label each packet with the name of the plant and the date

collected. If you cant write on the packet, print the labels

found online at easy-growing.com onto sticker paper and

affix one to the front.

You Will Need

Scrap paper sheets, cut into

squares (4" min)

Scissors


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Making More67

Seed-Saving TipsSet aside a portion of the seeds that you

harvest for growing next years garden.

Clean them and lay them on a piece of

newsprint or paper towel for a few days

until they are thoroughly dry. You do

not need to wash seeds that come from

a dry seedpod (e.g., coriander, dill, basil). Store them in an envelope or glass jar

that is marked with the variety name and

date.

Only save seeds that are mature

when you pick them. They should be

practically falling off the plant.


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100 Easy Growing

Lavender(Lavandula spp.)Mint Family (Lamiaceae)

Perennial

GROW EAT

Lavender is a soothing and addictively fragrant herb. If

your only contact has been in the form of a soap-on-a-

rope holiday gift set from Great-Aunt Jean . . . I beg your

pardon, but you are missing out.

I really wish more people would come around

to lavender f lowers as a culinary herb. Strong and

resinous, lavender has more in common with rosemary

than mint. Use it in moderation and youll be surprised

to find how much it adds to both sweet and savory

foods. Like rosemary, it suits potatoes and robust meatdishes perfectly. Its wonderfully weird in ice cream,

hot cocoa, and colorful summer drinks. Lavender

Shortbread (page 164) is not to be missed.

Lavender is broken down into two basic groups: the

hardy English varieties and the frost-tender French

types. English lavender (Lavandula augustifolia) is

generally better for eating. My favorite is Hidcote, a

dwarf variety that is very good for container growing.

It has deep purple flowers that are sweet and vibrant.

Munstead is another deliciously sweet and compact

variety with pale flowers.

French lavender has a camphorous, medicinal

quality that makes it unpleasant for eating, but its

mighty pretty to look at with its serrated leaves

(Lavandula dentata), as is Kew Red or Spanish

lavender, with its showstopping flowers.

Container Culture

Allow the soil to dry out slightly between

watering.

Habit:12 ft tall | 1- to 2-ft spread

Spacing:824

Minimum Depth:8

Varieties:Hidcote, Blue Cushion,

Munstead

TIP: Space plants about 1 ft apart in the

ground.


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So Many Herbs, So Little Time101

Lavender pot, clockwise from top

right: French lavender, Hidcote,

Goodwin Creek, Grosso.

Good Growing

Lavender is a silvery-leaved Mediterranean herbthat

should tell you that it needs dry, sandy soil and a place

in the sun. Ive tried it in shadier spots; it doesnt

work out. Wet soil, especially through the winter, is

the surest way to kill it. High humidity is another

common problem. When the humidity is high, make

sure lavender has lots of space and good air circulation

around the leaves.

Cut the plant back in the fall so it will not sustain

damage from winter winds, but never go into the woody

stems.

Sowing and Planting

Grow new plants from transplants, cuttings, or

divisions or by layering stems that touch the ground.

Put them out in the spring and add lots of sand, grit, orgravel to the planting hole to improve drainage. English

lavender can withstand cold spring weather; its wet

feet that kills it.

Lavender Latte or MochaYou wont believe it until you try it, but lavender

blossoms lend an indescribably delicious depth

to coffee and hot chocolate. Whether you drink

drip, French press, or espresso, add a teaspoon oflavender buds per cup of coffee to the filter basket

and brew normally. Add a teaspoon or so of cocoa

to make a lavender mocha.

You can also opt for adding a bit of lavender while

steaming the milk, or sweeten with Lavender

Blossom Sugar (page 200) after brewing.


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178 Easy Growing

Recipe

Chive Blossom Vinegar

Makes 1 cup

Chive blossoms are a short-term crop that come and go in the

spring before you can bat an eyelash. Capturing their mild

chive flavor in a good-quality vinegar is the perfect way to

enjoy them well past their season.

1. Harvest the chive blossoms in the spring just after they

open. To prepare the chive blossoms, snip off the stems and

gently jostle them in a bowl of cool water to remove all dirt

and debris. Pile the wet blossoms into the center of a clean,

dry kitchen towel, pull up all of the corners to create a sack,

and shake vigorously until the blossoms are dry.

2. Stuff a clean pint-sized Mason jar with the clean blossoms.

3. In a small saucepan, gently warm the vinegar over medium-

low heat. Do not bring to a boil. Pour the vinegar over the

blossoms, making sure to submerge them completely.

4. Once the liquid has cooled, cover the jar with a lid made of

nonreactive material such as glass. Alternatively, protect a

metal canning lid by first placing a square of waxed paper

between the jar and the lid.

5. Store in a cool, dark cupboard for a week or two and strain

into a second, clean or sterilized jar when the vinegar suits

your taste buds.

VARIATIONS

Frankly, all herbal vinegars are deliciousexperiment with

several edible flowers, leaves, and seeds and keep a medley of

flavors on hand.

Ingredients

1 cup chive blossoms

1 cup white wine or whitevinegar

Sterilize the jar if you intend to keep

the vinegar for a month or more.

Otherwise, store it in the fridge for

short-term usage. To sterilize, heat the

jar in the oven for 20 minutes at 250F.


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Growing the Pantry179


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Recipes From Easy Growing by Gayla Trail