tag:blogger.com,1999:blog-83205777903421881922024-02-18T23:07:58.995-06:00Ozarks GardeningOzarks Gardening newspaper columns, on-line.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-8320577790342188192.post-3950210202298952772018-12-30T13:41:00.002-06:002018-12-30T13:41:14.364-06:00Long Creek Herb Farm<h3 class="post-title entry-title" itemprop="name">
<a href="http://jimlongsgarden.blogspot.com/2012/11/long-creek-herbs.html">Long Creek Herbs</a>
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I'm constantly startled when someone who follows me here or on FaceBook or Twitter, says to me, <b>"Oh, I didn't know you had a website or wrote books."</b>
Really? How can you miss my blatant, self-serving advertising down the
right hand column of this blog page? :-) I list some of my books, my
Dream Pillows, my famous <a href="http://www.longcreekherbs.com/products.php?cat=12">Herbal Nail Fungus Soak</a>,
with links to my web pages along the side of this blog page. But,
friends who've asked those questions, have finally convinced me, it's
time to tell you more about what I do. So here goes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2EvcZXg9wtPfgzG5V9ugThHLHKy-9-pYSKs8ioKQEcmNah2o1iMYt3XKz5jcZvTNWwM02BY_QAEjkzcT_QTrFqFnpyF9G39GfB6q2bh3yuQTG4veWXZSwoNG9E7t_zfb9mEYaiXbnZYV/s1600/Garden-view-7-19-12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2EvcZXg9wtPfgzG5V9ugThHLHKy-9-pYSKs8ioKQEcmNah2o1iMYt3XKz5jcZvTNWwM02BY_QAEjkzcT_QTrFqFnpyF9G39GfB6q2bh3yuQTG4veWXZSwoNG9E7t_zfb9mEYaiXbnZYV/s400/Garden-view-7-19-12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One view of part of my garden.</td></tr>
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I garden and collect rare and unusual culinary herbs from my travels in
places like Thailand, India, Indonesia, etc. I grow around 200-300
varieties of culinary and medicinal herbs each year, along with many
Native American and Asian vegetables, along with 30 varieties of hot
peppers, figs, muscadines and lots of other things. Those not only
provide the photographs I use for the magazines I write for, but food
for our table and inspiration for my books. You'll find my books in
several seed catalogs including Pinetree Gardens, Richters Herbs,
Lehman's, Baker Creek Seed and others. Or you can see them here, on my
website, <a href="http://www.longcreekherbs.com/">http://www.LongCreekHerbs.com</a> I have 24 books in print with 2 more coming in the next couple of months.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WnPf8vh4yBj3IHrZP9p5eUYfLLp3LuujJ88CJEJudDnTD1cXdFnEiSW1cEqXALvU3k6sqPQMunc8SWFsblOwMwu4-0Z0h3b8WFXddJ_qpD0atKZ1nI4aMKIb3tMuhxNovZIcb7xS0gD/s1600/July-Special.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WnPf8vh4yBj3IHrZP9p5eUYfLLp3LuujJ88CJEJudDnTD1cXdFnEiSW1cEqXALvU3k6sqPQMunc8SWFsblOwMwu4-0Z0h3b8WFXddJ_qpD0atKZ1nI4aMKIb3tMuhxNovZIcb7xS0gD/s1600/July-Special.jpg" /></a></div>
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Here are a few of my books. You can see more of them by clicking this link: <a href="http://www.longcreekherbs.com/products.php?cat=7">http://www.longcreekherbs.com/products.php?cat=7</a><br />
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You'll also find my best-selling product, <a href="http://www.longcreekherbs.com/products.php?cat=12">Herbal Nail Fungus Soak.</a>
I created the formula for myself almost 20 years ago to cure cracking
heel, a kind of athlete's foot. It was only by accident that I
discovered how well my formula works on nail fungus, thanks to my father
who developed a case of fungus on his nails. His doctor told him there
was no cure and to be prepared upon Dad's next visit to the doctor, to
have his nail removed. (Imagine going to that doctor if you had a broken
arm!!!)<br />
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Over the years lots of doctors, pharmacists and even some Veterans Administration podiatrists, recommend my product. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aGPG4wzlRaczyzCFD4T9B0wbyXmZ4MXovLsQssG1fTQHaX49t70AL_re8BvIcORZzS9u8QWuAQUC2stdc3YP0qKjUKh-B747koGCNqWZv5M7YAZ44wGq5ZWu_x5P8Ne3soAnufMSegUD/s1600/Herbal+Dream+Pillows.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aGPG4wzlRaczyzCFD4T9B0wbyXmZ4MXovLsQssG1fTQHaX49t70AL_re8BvIcORZzS9u8QWuAQUC2stdc3YP0qKjUKh-B747koGCNqWZv5M7YAZ44wGq5ZWu_x5P8Ne3soAnufMSegUD/s200/Herbal+Dream+Pillows.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of 3 books I have with Storey Publishing</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMIqMvzCxoyeEORKOc09ctZz_7sMcgmcQWVxUWiow5e_Uqb1gZW7iLJmXohIyrO-UwPBXh1wbgPueNqi-0e5Ru146juQ3DtA5KPHKuKe1dg6gUZ5OuemW5QYW5Xt8TSyOxn9DQXTu2041/s1600/Nail+Soak+Boxes.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMIqMvzCxoyeEORKOc09ctZz_7sMcgmcQWVxUWiow5e_Uqb1gZW7iLJmXohIyrO-UwPBXh1wbgPueNqi-0e5Ru146juQ3DtA5KPHKuKe1dg6gUZ5OuemW5QYW5Xt8TSyOxn9DQXTu2041/s320/Nail+Soak+Boxes.sm.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It works, I guarantee it!</td></tr>
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You can read more, including comments from customers, our guarantee and more about Nail Fungus Soak by clicking this link: <a href="http://www.longcreekherbs.com/products.php?cat=12">http://www.longcreekherbs.com/products.php?cat=12</a><br />
You may see my ads for Nail Fungus Soak in <i>Mother Earth News, Countryside, The Heirloom Gardener </i>and<i> The Ozarks Mountaineer</i> magazines as well as in many state electric magazines and elsewhere.<br />
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In addition, I travel and lecture from Coast to Coast throughout the
year. I've spoken for a wide variety of flower and garden shows,
regional herb conferences, State Master Gardener Conferences, Perennial
Plant Assoc, Garden Writers Assoc. and many, many more. My programs are
reserved about 9 months in advance. To see the programs I offer or to
download my programs brochure, click here: <a href="http://www.longcreekherbs.com/workshops.php">http://www.longcreekherbs.com/workshops.php</a><br />
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I have 6 other blogs - the links are on the right hand column of this blog. I write for 17 newspapers, as well as <i>The Heirloom Gardener, Missouri Gardening</i>, and <i>The Ozarks Mountaineer, have written for The Herb Companion </i>since 1990,<i> The Herb Quarterly</i> for several years, and do free-lance work for several other magazines. <br />
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So there you have it, a bit of what I do. For those who already knew, my
apologies; for those who asked, I hope this is helpful and that you
will visit my website! (There's also a place on my website where you
can download photos for your desktop/wallpaper if you wish, and a garden
tour, as well).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9sZp-M5ssPOhGbtg_BjnuVLn4pc2zI_xCPKK070g1lGE4cZWTfgLSQ-UTQ6CB9w1eXVguOcHixD7NSwkTWqDV7ELv447cVRpQEgZAi3D-WVdo5XWfW3KmKl3Yfnk7FS0bDzQHeZVCsTJ/s1600/Garden,-overhead-view.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9sZp-M5ssPOhGbtg_BjnuVLn4pc2zI_xCPKK070g1lGE4cZWTfgLSQ-UTQ6CB9w1eXVguOcHixD7NSwkTWqDV7ELv447cVRpQEgZAi3D-WVdo5XWfW3KmKl3Yfnk7FS0bDzQHeZVCsTJ/s400/Garden,-overhead-view.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of our garden at Long Creek Herb Farm.</td></tr>
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-29758594830516608452014-08-31T16:42:00.000-05:002014-08-31T16:42:04.348-05:00Make Your Own Hot Sauce<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKATCy3M22VhDxdZGo1E2UwVqwXZdxu-tYs5aHxYhZeFahUeQEij4dXLcIxkXA0lOLkr4LfBklksV9etBgNqcc4B8yNSqdgF8Uto3YiOk6D0IbWeZUlPNJcvmKnXDn6T-PQiuEAxyUC0kh/s1600/Pepper+assortment.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKATCy3M22VhDxdZGo1E2UwVqwXZdxu-tYs5aHxYhZeFahUeQEij4dXLcIxkXA0lOLkr4LfBklksV9etBgNqcc4B8yNSqdgF8Uto3YiOk6D0IbWeZUlPNJcvmKnXDn6T-PQiuEAxyUC0kh/s1600/Pepper+assortment.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot sauce can be made from any peppers you grow.</td></tr>
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This has been an outstanding year for peppers and tomatoes in our area.
We've been canning spaghetti sauce, tomato sauce and tomato juice, and
now it's time to turn attention to making <a href="http://longcreekherbs.com/proddetail.php?prod=08&cat=7">hot sauce</a> for winter and gifts.<br />
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One of the reasons I write books is so I can keep track of my recipes
and my hot sauce book is a good example. When I wrote it, I tried and
tested my <a href="http://longcreekherbs.com/proddetail.php?prod=08&cat=7">recipes</a>
before putting them in the text. All are easy to follow, can be varied
according to your heat preferences and it tells how to preserve, can or
freeze each recipe. So this week, I'm making hot sauce!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7afP5IupVVtXL5pcbFfXfzLhpUA0AwyRJYq6U1QsRd1EOPIeMp0G9mBi3IEWkOyVPbbb18lcW49k2aim114WpOTz26tLhjxfpTWarCu1FG_8z9N-SRQOQkRSkmK6yrvATUVaio8ANs4p/s1600/Hot+Sauce+Cover+300+x+500+med.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7afP5IupVVtXL5pcbFfXfzLhpUA0AwyRJYq6U1QsRd1EOPIeMp0G9mBi3IEWkOyVPbbb18lcW49k2aim114WpOTz26tLhjxfpTWarCu1FG_8z9N-SRQOQkRSkmK6yrvATUVaio8ANs4p/s1600/Hot+Sauce+Cover+300+x+500+med.jpg" width="206" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">40 pages of my own favorite recipes.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Here's one of my recipes, which is quite simple and easy to make. You
can keep it in the refrigerator, or can it (instructions are in the book
for safely canning hot sauce). To order the book, <a href="http://longcreekherbs.com/proddetail.php?prod=08&cat=7">or read more, click here.</a> <br />
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<b>Quick & Easy Hot Sauce</b><br /><i>This is a tasty, versatile recipe, vary it with the ingredients you have on hand.<br />Use it on scrambled eggs, grilled meats or as a marinade.</i><br /><br />
4 cups coarsely chopped mixed<br />peppers, such as cayenne,<br />Serrano, etc, stems removed but<br />caps left on, stems removed<br />2 1/2 cups distilled white vinegar<br />3-4 garlic cloves, peeled<br />2 teaspoons chili powder<br />1 tablespoon salt<br />
<br />1. Combine the ingredients in a blender and blend until smooth. If the sauce<br />is too thick, add water.<br />2. Strain, discarding solids, or leave them in where they will continue to<br />further flavor the sauce.<br />3. Refrigerate for up to 5-6 weeks. Makes 3-4 cups.<br />
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-56498861595437026022014-04-17T09:51:00.002-05:002014-04-17T09:51:55.853-05:00Signs of SpringI'm not alone in thinking "will spring ever come?" Friends in Minnesota
told me they had 10 inches of snow this week. I mistakenly bragged
slightly we'd had our first asparagus and morel mushrooms. The next day
(3 days back) it was spitting snow and raining here and we got down to
freezing. My shipment of hot pepper plants arrives tomorrow and I'm not
even close to having the garden ready! But there are some encouraging
signs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFQ6YSdRoz02sT-USk43k_VofxR3rBg7G61NIwLG53NfqSlAXuIKIXR_EWXT5zZEFe3ftnNnQNtYH5BpHYQiCV4yJVLdBTsIF1YKUhIYWHw7N9mtKQKcqHoJtFuViwIGxmDnvLGA-xyR0/s1600/Morels-April-11.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFQ6YSdRoz02sT-USk43k_VofxR3rBg7G61NIwLG53NfqSlAXuIKIXR_EWXT5zZEFe3ftnNnQNtYH5BpHYQiCV4yJVLdBTsIF1YKUhIYWHw7N9mtKQKcqHoJtFuViwIGxmDnvLGA-xyR0/s1600/Morels-April-11.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a small handful, but still we take encouragement where we can find it!</td></tr>
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These are just the early morels, the early white ones. The larger yellow
morels will be coming up soon. Where do I find them? Primarily under
elm, red oak and ash trees. But also under cedars and even a couple of
times, in the gravel edge of road pavement (near an elm tree).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg2pkNH_FE-4BIxclY5O5D6nxxwwlal72uGfzsh0WFubMyrg4D5kT0z4D4QU7MXbNC96MsvATh69jwj71Y02BGdPyQZx_eAAWSkjoOknbBkedbyJ6NlO4qgolT5gK9u-wgVSAmsR3eeQi/s1600/Morels-on-ground.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg2pkNH_FE-4BIxclY5O5D6nxxwwlal72uGfzsh0WFubMyrg4D5kT0z4D4QU7MXbNC96MsvATh69jwj71Y02BGdPyQZx_eAAWSkjoOknbBkedbyJ6NlO4qgolT5gK9u-wgVSAmsR3eeQi/s1600/Morels-on-ground.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You have to look close to find morels.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFnU8qEA4LVDFwnVl3hbSOHZwUmARmJ5_OjrcRs9GIKwu6QNh8ImUUvgsr3mVKmcmAOv8sTzdWvAQkAm5t6harjqS1u2yYrDqFErp_oXyP2rOOg2_mzFDwVtApBs4jw6i1_rZhKDcfWc9/s1600/Morels-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFnU8qEA4LVDFwnVl3hbSOHZwUmARmJ5_OjrcRs9GIKwu6QNh8ImUUvgsr3mVKmcmAOv8sTzdWvAQkAm5t6harjqS1u2yYrDqFErp_oXyP2rOOg2_mzFDwVtApBs4jw6i1_rZhKDcfWc9/s1600/Morels-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But it's worth it when you find a bunch.</td></tr>
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We had guests on Sunday and I served them tulips stuffed with chicken
salad, deviled eggs, corn pudding, some of Josh's homemade sourdough
bread, and a few morels for each of us. What I'd call, a perfect spring
dinner. So there is hope that spring will eventually arrive and the cold
will leave us for this season.<br />
Happy spring!
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-189469598179450462014-02-17T09:36:00.002-06:002014-02-17T09:36:41.969-06:00Papalo, an Old-Time South American Herb
Recently I've been working on a couple of magazine assignments about the
hot new herbs and plants for 2014 for restaurants. My research started
with new restaurant trends on-line, then I've been concentrating on
interviews with chefs around the country. Not surprisingly, locally
sourced produce is even bigger this year than last, new introductions of
non-wheat pasta and noodles, sustainable seafood and children's menus
in upscale restaurants are a few of the items.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EGxlITUGzk-azQGpkwZ3jrDnDQbZveoQvAKdW7D0d5QyyLQiLy5SYop1wE_GwdaLkIzDVyaulpEn9Ahyphenhyphenvbm7FCKopOfzim7bnqt3dQHu2K1qEvCAjWrZRR_WQYXJd8IVKTjWjdD7S7L7/s1600/Papalo+copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EGxlITUGzk-azQGpkwZ3jrDnDQbZveoQvAKdW7D0d5QyyLQiLy5SYop1wE_GwdaLkIzDVyaulpEn9Ahyphenhyphenvbm7FCKopOfzim7bnqt3dQHu2K1qEvCAjWrZRR_WQYXJd8IVKTjWjdD7S7L7/s1600/Papalo+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo, growing on mature plant.</td></tr>
</tbody></table>
<br />
One hot new herb that surprised me a bit for this year is papalo <i>(Porophyllum macrocephalum)</i>,
sometimes commonly dubbed "Buzzard's Breath" (although I'm guessing
there won't be any chefs across the U.S. who will use that name; let's
see, how might that sound on a menu..... farm-raised pork cemitas with
seasonal chilies and buzzard's breath sauce...) <br />
<br />
Used like cilantro in Bolivia, where my original seed start came from,
as well in some states in Mexico, it's easy to see (or smell) why it got
dubbed buzzard's breath. Just getting near the plant you'll get a whiff
of something akin to aluminum with lemony overtones with some rue and
other smells thrown in. That's on the mature plant, which isn't the
stage of the plant normally used. The flavor has been described as
something like a combination of arugula, mint and cilantro, although
that doesn't quite describe it, either. The flavor is unique to the
plant.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N3y-bW0zpOGf1XXwS5cVzx9p_BQ-x_Etr02wuMvr0ZgoaDBw05BvB0BCHv9ip8jZw1MGRoY9v_fh8d9AbGBPfFfcQUrnk9HTdnPvYGVE8_3mwMkTfIJlE_GcJg7s6ykIKCIBehzFsCht/s1600/Cemitas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N3y-bW0zpOGf1XXwS5cVzx9p_BQ-x_Etr02wuMvr0ZgoaDBw05BvB0BCHv9ip8jZw1MGRoY9v_fh8d9AbGBPfFfcQUrnk9HTdnPvYGVE8_3mwMkTfIJlE_GcJg7s6ykIKCIBehzFsCht/s1600/Cemitas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cemitas, a Mexican sandwich.</td></tr>
</tbody></table>
<br />
Papalo is also commonly eaten raw on cemitas - sometimes known as a
cemita poblana, which is a Mexican sandwich and street food that
originated in the city of Puebla. Papalo is also sometimes found in
guacamole and in Mexico it is used fresh in soups and stews. In Bolivia
native Quechua people call it Killi and eat it daily just torn up onto
foods. (If you use the search button on my blog for papalo, to the
right, you can find more that I've written about this interesting herb).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjye6P5UTyX5Q-Cpsq1dR0sbZqO4OLl3gM6QCcYct584Ki4o2w_LKc1Yv1vZtcApF0rdipD3e_eo7VRifJhfYyS0gGXQ4oqh_-9ZFu7rFLFitd4N81VnEdrSCoZbD44JzQ6AnLeE42xri2T/s1600/18-Papalo++copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjye6P5UTyX5Q-Cpsq1dR0sbZqO4OLl3gM6QCcYct584Ki4o2w_LKc1Yv1vZtcApF0rdipD3e_eo7VRifJhfYyS0gGXQ4oqh_-9ZFu7rFLFitd4N81VnEdrSCoZbD44JzQ6AnLeE42xri2T/s1600/18-Papalo++copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo sold as young, pulled seedlings in Acalpulco markets.</td></tr>
</tbody></table>
<br />
Papalo is showing up in gardens from California to New York City, and in
markets with large Hispanic populations. However, a lot of Hispanics
from other parts of Mexico or South America may not know the plant at
all. I found it in the markets in Acalpulco when I visited there a few
years back and admit I didn't understand the plant at all until then.
I'd always let mine get to 3 or 4 feet tall and found the flavor of the
leaves unpleasant. But in the markets of Acalpulco I discovered it was
being grown as seedlings, the whole plant pulled up at about 12 to 15
inches tall, and the flavor of the plant was vastly better than from the
mature plant. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOLozft2cl_XLznpfu4MZTOzKF2eVo_yX7ReQaf85XJQljJcAH-v9_2XAvdHNM_1iRx9GkC-CXzBGeclrfr5aQtKTFbjCa-hXINjkkBAdgqyFTQTYepw_jtB9vIP1x-UfsqjZgeb-Gd_Z/s1600/Papalo.seller-1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOLozft2cl_XLznpfu4MZTOzKF2eVo_yX7ReQaf85XJQljJcAH-v9_2XAvdHNM_1iRx9GkC-CXzBGeclrfr5aQtKTFbjCa-hXINjkkBAdgqyFTQTYepw_jtB9vIP1x-UfsqjZgeb-Gd_Z/s1600/Papalo.seller-1.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vendor in Mexico selling papalo.</td></tr>
</tbody></table>
Even though regular cilantro<i> (Coriandrum sativum) </i>is used
extensively in Mexican cooking, that herb is not native to anywhere in
the Americas (it is native to the eastern Mediterranean). But Papalo is
native to the Americas and can be found growing wild from Bolivia
northward as far as the southern U.S.<br />
<br />
Here's a simple recipe to try when you're learning the flavors of this
ancient herb. It's a simple green sauce and if you travel in Mexico, you
may encounter the sauce used on eggs, sandwiches or other dishes.<br />
<br />
8 green tomatillos, diced<br />
1 green onion, diced<br />
2 cloves garlic, whole<br />
1 serrano or jalapeno chile, stem and seeds removed<br />
4 or 5 fresh papalo leaves<br />
1 large or 2 small avocados, diced<br />
2 teaspoons olive oil<br />
<br />
In a small skillet, combine the oil, tomatillos, onion, garlic and chile
and simmer on medium heat until the tomatillos are soft, about 10
minutes.<br />
Pour the ingredients into a food processor, along with the papalo leaves
(I sometimes add juice of 1/2 lime, too) and pulse blend until
everything is chunky-smooth.<br />
Pour into a bowl and add the diced avocado. Let stand for about 30
minutes for flavors to blend well. Serve with chips or as a sauce on
your favorite morning egg dish.<br />
<br />
The following companies offer papalo seed:<br />
<a href="https://www.nicholsgardennursery.com/store/product-info.php?pid1135.html">Nichols Garden Nursery</a><br />
<a href="http://www.southernexposure.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=ijt5e4t9apajlcgidutdo205s4&keyword=papalo">Southern Exposure Seeds</a> <br />
<a href="http://www.johnnyseeds.com/c-261-papalo.aspx">Johnny's Selected Seeds</a><br />
<cite class="vurls"><br /></cite>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-15254959380726032972013-09-30T10:43:00.002-05:002013-09-30T10:46:58.339-05:00Fish House Green Tomato Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlYAkH7Ywg6NokIOeaj7kUvDNCXISFy0u3WsZlO2An6DwQDfCx-HJbU16TeSplkChPwX92DB8LEAvQOxFs1Rw_sgcDdeIVBNPbfXmzm0j3olaN5L3cFZfzE5pJSzKRtxydOMKsf7mffI/s1600/Basket-Green-Tomatoes.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlYAkH7Ywg6NokIOeaj7kUvDNCXISFy0u3WsZlO2An6DwQDfCx-HJbU16TeSplkChPwX92DB8LEAvQOxFs1Rw_sgcDdeIVBNPbfXmzm0j3olaN5L3cFZfzE5pJSzKRtxydOMKsf7mffI/s400/Basket-Green-Tomatoes.sm.jpg" width="400" /></a></div>
<div style="text-align: right;">
Ozarks Gardening</div>
<div style="text-align: right;">
Copyright 2013, Jim Long</div>
<br />
<div style="text-align: center;">
Green Tomato Pickles</div>
<br />
We’re at the end of the tomato growing season with lots of green tomatoes on hand. There are several choices about what to do with the tomatoes before cold weather arrives. <br />
<br />
You could wrap them individually with newspaper and put them in a box where they’ll ripen slowly over the next few months. A drawback to this method is you have to unwrap every tomato to see if it’s ripening. You could use my method and leave them on the windowsill over the sink, unwrapped, where they will ripen slowly and provide tomatoes right up to the Holidays. Or, you could make a batch or two of fish house green tomato pickles. Here’s my recipe, it’s easy, quick and provides a batch of outstanding green tomato pickles.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjbX-Vwc8ZT4TtUY0UZ_GZQ2g0S13RaAaKdjeRjzOBF0UVQXp7a4H9IDTQ8mJ8eFfh80cocXLmnBFEJ-zljAGbkNp_Oy7xGT2GATJqv4W1Dn9tB3xdXVOw-B9y4boTvd3qLbAy8ObSug/s1600/Green-tomatoes,-cutup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjbX-Vwc8ZT4TtUY0UZ_GZQ2g0S13RaAaKdjeRjzOBF0UVQXp7a4H9IDTQ8mJ8eFfh80cocXLmnBFEJ-zljAGbkNp_Oy7xGT2GATJqv4W1Dn9tB3xdXVOw-B9y4boTvd3qLbAy8ObSug/s400/Green-tomatoes,-cutup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quartered tomatoes.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<b>Fish House Green Tomato Pickles</b><br />
<br />
2 quarts quartered green tomatoes<br />
2 large onions, chopped or sliced<br />
1/3 cup chopped hot peppers<br />
1/3 cup chopped sweet red bell peppers<br />
1 3/4 cups sugar<br />
2 1/2 tablespoons salt<br />
3 cups white vinegar<br />
1 teaspoon celery seed<br />
1/4 teaspoon yellow mustard seed<br />
<br />
Combine ingredients in a large cooking pan and bring to a boil. Let simmer for about 5 minutes. Ladle into hot, sterile jars, wipe lip edge of jars, screw on hot, new jar rings and flats and finger-tighten. Place jars into a boiling water bath, with at least 1 inch of water above the jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation, increase processing time accordingly). Remove and cool on a towel. Don't tinker with the lids, they will seal in 30 minutes or so. Let cool overnight then label and store in the pantry. These are best after the flavors have matured, about 2 weeks or more, and will keep for one to two years in the pantry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg858VS5Ir0iOgHKALIHcj0Y3En8zn2yyG43eNUuU86qql5mg4zd_1hFZmq7BBaUaIKFOSfX51mubRECrCjFbIPScWvzq0A7pU3QcDb1tlqcDwSXKh89aYJ0scJOXeNzyUyqnkde2npK6w/s1600/Fishouse-Green-tomato-pickles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg858VS5Ir0iOgHKALIHcj0Y3En8zn2yyG43eNUuU86qql5mg4zd_1hFZmq7BBaUaIKFOSfX51mubRECrCjFbIPScWvzq0A7pU3QcDb1tlqcDwSXKh89aYJ0scJOXeNzyUyqnkde2npK6w/s400/Fishouse-Green-tomato-pickles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish House Green Tomato Pickles, ready for winter.</td></tr>
</tbody></table>
<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-47664835309276220492013-09-29T13:28:00.002-05:002013-09-29T13:28:36.434-05:00World's Hottest Pepper<br />
<div class="post-body entry-content" id="post-body-412251346830913409" itemprop="description articleBody" style="background-color: #91c16d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 590px;">
For many years I've been growing what was the World's Hottest Pepper, the Bhut Jolokia, or Ghost Pepper. In my book, <a href="http://www.longcreekherbs.com/products.php?cat=7" style="color: #bb09a5; text-decoration: none;">Make Your Own Hot Sauce</a>, I give some background of the pepper and offer a few recipes in using it in hot sauce. This year for the first time, I'm growing the current record holder for the world's hottest pepper, the Trinidad Moruga Scorpion. Later today I'll be making a batch of hot sauce with both of these peppers.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; color: black; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZA_8Ovwbb9QmOOv2kKnm6WrNlNV1yWoDzJZtnEBHCAENBL691udgpm3c-HGYehnW3eEWbXM8vxJWtk7e289dKq50I7e-d-rMcoCNxp250Ybvi3X-ATP0iOJf8G8r_thh1XLI-4iVypLN/s1600/Ghost-&-Scorpion.jpg" imageanchor="1" style="color: #bb09a5; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZA_8Ovwbb9QmOOv2kKnm6WrNlNV1yWoDzJZtnEBHCAENBL691udgpm3c-HGYehnW3eEWbXM8vxJWtk7e289dKq50I7e-d-rMcoCNxp250Ybvi3X-ATP0iOJf8G8r_thh1XLI-4iVypLN/s400/Ghost-&-Scorpion.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">The two world's hottest peppers.</td></tr>
</tbody></table>
Depending on the source (I accept the New Mexico State University Chili Pepper Institute's measurements) the heat, measured in Schoville Heat Units, or SHU, can vary slightly. They rate the Ghost pepper at 330,000 to 1,023,310 SHUs. The new record holder, the Scorpion, weighs in at 1,500,000 to 2,000,000 SHUs.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpcABt4yARkkpBCL6tLc9detbL4s26Qj6OV_NRP1b72-z7t9a6NAe9Otcb4waqw3XYz4IIUTykSnnuBsFZcrnAthmyPfLMdYGHgGBrf1KgkCO0S2joFsCqMoJCo7idtG6TVB2KXE68EUO/s1600/I'm-Hot!.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpcABt4yARkkpBCL6tLc9detbL4s26Qj6OV_NRP1b72-z7t9a6NAe9Otcb4waqw3XYz4IIUTykSnnuBsFZcrnAthmyPfLMdYGHgGBrf1KgkCO0S2joFsCqMoJCo7idtG6TVB2KXE68EUO/s400/I'm-Hot!.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
In other words, it's pretty darned hot! So you may wonder, why would anyone want peppers that hot? Well, for the guys (and it IS a guy thing) who crossed the ghost pepper with a Red Savina habanero pepper and came up with the Scorpion, it means bragging rights. It also means they can license seed companies to sell their seed, and make a profit. But beyond that, believe it or not, these intensely hot peppers, have flavor, as well. Flavors not necessarily found in other peppers. And you don't eat them raw, or you shouldn't because it can be dangerous. But if you mix them with other kinds of peppers and ingredients, you get the flavor and not as much of the heat. To give an idea of where this heat comes on the giant pepper heat scale, keep in mind the Scorpion comes in at between one million and half and two million heat units. For comparison, look at the Jalapeño and Cayenne listing, below.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlDKF4xCEcPgTSdj7VdgUgVMYAW7tMG2qjpZj1sHe1dgRfXk29famWfKuhsXzTGJgFMl-Y4uY9uFn60b9BZ-y-aMHRvfL8NAKzcNm3NOVgYVhTNZjvr4QfUZUQoGaeuHC6qGjAkyVJ34s/s1600/Cayenne-&-Jalapeno.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlDKF4xCEcPgTSdj7VdgUgVMYAW7tMG2qjpZj1sHe1dgRfXk29famWfKuhsXzTGJgFMl-Y4uY9uFn60b9BZ-y-aMHRvfL8NAKzcNm3NOVgYVhTNZjvr4QfUZUQoGaeuHC6qGjAkyVJ34s/s400/Cayenne-&-Jalapeno.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
A Jalapeño pepper is rated at 3,500 to 8,000 SHUs. And my favorite for roasting and eating, the Poblano, is almost without heat, with 1,000 to 2,500 SHUs.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjU84CgkSPIFTK8muv3XDu_ubya_CwT_FECZiPpEQOJ0CLkPZtxffrEjOznP9tdIUmeomvxELX5bj7qVfTS0P8tJpoKQuhZj3VJBn1N9HapzE6fSTKaWCLX-ssVenhPw-4RZ835clkFrt/s1600/Poblano.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjU84CgkSPIFTK8muv3XDu_ubya_CwT_FECZiPpEQOJ0CLkPZtxffrEjOznP9tdIUmeomvxELX5bj7qVfTS0P8tJpoKQuhZj3VJBn1N9HapzE6fSTKaWCLX-ssVenhPw-4RZ835clkFrt/s400/Poblano.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
But if I combine some roasted Poblanos, a few Jalapeños, onions, garlic, vinegar, cilantro and a couple of Ghost peppers and a Scorpion, it will be a tasty hot sauce for just about anything I put it on. I'm getting ready to do a program on making hot sauce for the <a href="http://ozarkareacommunitycongress.org/" style="color: #bb09a5; text-decoration: none;">Ozarks Area Community Congress</a> coming up next weekend and we'll have some tasting of my different sauces. This one I'll probably name, Two Ghosts and a Scorpion.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; color: black; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOVxr2_T97ytWs8aGQVJ_fTIkpujxd1K-JW07WI-IP9zQUXCFstLJjJHjP9I_HZRj6q-H2BifXkv7UmQWbq_ghSRXOk7EBO7-ARgUCmfGC5DAKC6jRW-DRtYqy8S7bFYfyNvAWjdu8NAX/s1600/Hot-sauce-in-bottles+.jpg" imageanchor="1" style="color: #65ffb2; margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOVxr2_T97ytWs8aGQVJ_fTIkpujxd1K-JW07WI-IP9zQUXCFstLJjJHjP9I_HZRj6q-H2BifXkv7UmQWbq_ghSRXOk7EBO7-ARgUCmfGC5DAKC6jRW-DRtYqy8S7bFYfyNvAWjdu8NAX/s400/Hot-sauce-in-bottles+.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Various hot sauces I've made so far.<br /></td></tr>
</tbody></table>
</div>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-7676973814355154042013-09-11T09:35:00.003-05:002013-09-11T09:35:30.363-05:00Pepper Roasting<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0y3pcMik75RQH3BaWWTxa81OKPEow4sDp9ZjjMrjiefE6Tnf-ybc6VGVPJ9azK0eTGc9G2RxENnG3NblyfOe_0rP3D92NrsDw7_7Cl6oCQ0la2SaiGZFTcwPed3SCwvwmUmsNCaEkF8/s1600/Pepper+roaster-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0y3pcMik75RQH3BaWWTxa81OKPEow4sDp9ZjjMrjiefE6Tnf-ybc6VGVPJ9azK0eTGc9G2RxENnG3NblyfOe_0rP3D92NrsDw7_7Cl6oCQ0la2SaiGZFTcwPed3SCwvwmUmsNCaEkF8/s400/Pepper+roaster-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pepper roaster, ready to work.</td></tr>
</tbody></table>
<br />
A few years ago I drove the entire Santa Fe
Trail. I’ve been a speaker for the Santa Fe Trail Symposium, but had
never actually driven the entire route from Independence, MO, through
southern Colorado and into Santa Fe. It was enjoyable, of course, but it
also created an addiction for me. Traveling that route in early fall
means passing hundreds of roadside pepper roasters in action.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FYQ4HFNeS425aUT01G9yHGaUHEPybm9y8Xph1VZJ9eBO0-S_2YUqwJU8A4SMpK3a5vb1C4_Fph0KIEPT3UjshKTKkNkfMjKozhpIGPNKtsIMxcpu12Ha_3YF8-79a0IYD0zwSltDRkc/s1600/Peppers+roasting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FYQ4HFNeS425aUT01G9yHGaUHEPybm9y8Xph1VZJ9eBO0-S_2YUqwJU8A4SMpK3a5vb1C4_Fph0KIEPT3UjshKTKkNkfMjKozhpIGPNKtsIMxcpu12Ha_3YF8-79a0IYD0zwSltDRkc/s400/Peppers+roasting.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper roaster in action.</td></tr>
</tbody></table>
<br />At
every roadside stand, people were standing in lines to buy hot roasted
peppers to eat or freeze for later. I bought some to bring home, just to
see what all the excitement was about. That’s what got me hooked on
roasting peppers. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfKQlNl1zRmXhRFK3zJwWZXBtK5Dlo4dmwZW1rC0IDXfyWTKVhN0IILWsCWGlBWaOLINZgVysj7QP4rNuUYD__jcJRjWXZizkglRko4yHgg5tArLlKH0CLWEfaVNJ-LyjbIl37YQo_IU/s1600/Pepper+varieties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfKQlNl1zRmXhRFK3zJwWZXBtK5Dlo4dmwZW1rC0IDXfyWTKVhN0IILWsCWGlBWaOLINZgVysj7QP4rNuUYD__jcJRjWXZizkglRko4yHgg5tArLlKH0CLWEfaVNJ-LyjbIl37YQo_IU/s320/Pepper+varieties.jpg" width="320" /></a></div>
<br />Now, 5 years later, I’m growing 40 varieties
of hot and mild peppers. Some are for drying but many are for roasting
and eating on top of steaks, or
turning into hot sauce. I make lots of hot sauce and wrote a book last
year with my favorite hot sauce recipes (<a href="http://www.longcreekherbs.com/products.php?cat=7"><span style="font-style: italic;">Make Your Own Hot Sauce</span></a>, available on my website <a href="http://www.longcreekherbs.com/">www.LongCreekHerbs.com</a>), including directions for canning sauces for winter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tLEHAFaKUlv9meMFZdTjq6nfTWVx_IOXpJFgcu4e4dtDe8nZx4v5gSBWy_rvRUx_j7oI8wCjwF15SFe9uLidVSe6lt0Fqmh_4BLRm1BpNAQjLcaMS6tik_cKgUa7r1Bt6Y5P0MsYdnw/s1600/Hot-Sauce-Cover-350x.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tLEHAFaKUlv9meMFZdTjq6nfTWVx_IOXpJFgcu4e4dtDe8nZx4v5gSBWy_rvRUx_j7oI8wCjwF15SFe9uLidVSe6lt0Fqmh_4BLRm1BpNAQjLcaMS6tik_cKgUa7r1Bt6Y5P0MsYdnw/s400/Hot-Sauce-Cover-350x.sm.jpg" width="257" /></a></div>
<br />I’ve
been roasting peppers on my grill and in the toaster oven ever since,
but it’s more tedious and slow. I still have to put the hot, roasted
peppers into a paper bag to steam them and loosen the skins. It’s
certainly worth the effort, but not as efficient as using a pepper
roaster.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsz2R8TMjJNha6VwJlmAeNbm4UCvXgqhCNuSGGRqhgRsNHoaeLsVSAUvDc2JjY8DGwAk5Ms7N6fv1nOk4QPgVKJPTQRuYlPfOzeIdhsCX3Ue6NSbrzuXoGbOE13uCMonjiqPgk_Z_Ci4/s1600/Peppers-roasting-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsz2R8TMjJNha6VwJlmAeNbm4UCvXgqhCNuSGGRqhgRsNHoaeLsVSAUvDc2JjY8DGwAk5Ms7N6fv1nOk4QPgVKJPTQRuYlPfOzeIdhsCX3Ue6NSbrzuXoGbOE13uCMonjiqPgk_Z_Ci4/s400/Peppers-roasting-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The propane flame underneath roasts and peels the peppers.</td></tr>
</tbody></table>
<br />This year I felt I could justify buying myself a real
pepper roaster. It’s a metal cage with a hand-crank handle on the end.
It holds 5 pounds of peppers and has a propane burner underneath.
Turning the handle keeps the peppers moving over the flame and as they
toss, the pepper skins char and fall off, leaving me with roasted and
peeled peppers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNOsz_lOQdEEaVulllJUIUDg9B528tw8YS65O_Ag2mQHlPwKkj2sxym9MBNof_eqRZqu7fz32gFBq4EyWVng_bylFnUnFlFKwAfw6YPQ5VQHm3DHP9StN5dcpfP0oM7lA_05YdrXLr3k/s1600/Peppers+for+roasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNOsz_lOQdEEaVulllJUIUDg9B528tw8YS65O_Ag2mQHlPwKkj2sxym9MBNof_eqRZqu7fz32gFBq4EyWVng_bylFnUnFlFKwAfw6YPQ5VQHm3DHP9StN5dcpfP0oM7lA_05YdrXLr3k/s400/Peppers+for+roasting.jpg" width="400" /></a></div>
<br />Sweet peppers are just as
tasty as hot peppers, just without the heat. Thick walled peppers roast
better than thin walled ones. Hatch pepper, an especially good
flavored, little heat pepper are available through the fall season in
several local grocery stories.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1dJwTsx_tUbDG_VJTTxmFHLdq5RHVUeua6Yv9oXEQtLmYjV7FujF8md23Fx7M3p3Kb_NY9glD1suh_4c2HIGPZ0rFWSvo7UtZjtcpVnB8Bi5Fn4QqnEgg1MLcWvwoLe9sWVa0thl46s/s1600/Peppers+mixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1dJwTsx_tUbDG_VJTTxmFHLdq5RHVUeua6Yv9oXEQtLmYjV7FujF8md23Fx7M3p3Kb_NY9glD1suh_4c2HIGPZ0rFWSvo7UtZjtcpVnB8Bi5Fn4QqnEgg1MLcWvwoLe9sWVa0thl46s/s400/Peppers+mixed.jpg" width="400" /></a></div>
<br />To see a pepper roaster in
operation, one place you can visit is the Springfield (Missouri) Farmers
Market on Republic Road any Saturday morning (or a check the farmers
market near you). You can roast them on your barbecue grill, as well.
Once you've tasted this amazing culinary marvel, you can join me in
enjoying one of the authentic flavors of the 1840s and of life along the
historic Santa Fe Trail.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-48063586390178103692013-08-26T10:46:00.001-05:002013-08-26T10:46:27.539-05:00Canning Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYPJJfLrqHrS36KdFsXZzLTljupZ2KFrQkEfLQ1H0RyF4YXCY0-8i-pAe3qLURMLvfUFRVBbkbwnJzgIGPjWYXN5xBuQ4BMAdZlOCNXpweaulAZ90FWWvMp7j0sy3CA1v8YvlDEbbSLQ/s1600/Tomatoes-in-pan.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYPJJfLrqHrS36KdFsXZzLTljupZ2KFrQkEfLQ1H0RyF4YXCY0-8i-pAe3qLURMLvfUFRVBbkbwnJzgIGPjWYXN5xBuQ4BMAdZlOCNXpweaulAZ90FWWvMp7j0sy3CA1v8YvlDEbbSLQ/s400/Tomatoes-in-pan.sm.jpg" width="400" /></a></div>
Ozarks Gardening<br />Copyright 2013, Jim Long<br /><br /><b> </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrnc2q_nde5uDeWiWSGiul5THPNUvEZretrsqjiV9qM0Ag-oK2dnsGP4fKkYVDsL3LGLauTFa1u72cHy3wXf7a0eB15tjmAFSyZXlvqRNmLwY_Iu4nlZA3O8yVlP0DxaQHoMoDk2fYnU/s1600/Salsa-in-pot-simmering.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrnc2q_nde5uDeWiWSGiul5THPNUvEZretrsqjiV9qM0Ag-oK2dnsGP4fKkYVDsL3LGLauTFa1u72cHy3wXf7a0eB15tjmAFSyZXlvqRNmLwY_Iu4nlZA3O8yVlP0DxaQHoMoDk2fYnU/s400/Salsa-in-pot-simmering.jpg" width="400" /></a></div>
<br />
<b>Canning Salsa</b><br /><br />This week I’ve been canning salsa. Like nearly every other gardener I’ve talked to this summer, I’ve had a lot of split and damaged tomatoes from the earlier rains. I don’t want to waste the tomatoes so I cut out the damage and turn the good parts into salsa. Over the years I’ve tried a lot of canned salsa recipes and this one has become my favorite. Using 2 jalapenos gives a mild sauce, 4 makes a medium and for a hotter sauce, use 5-6 jalapenos.<br /><br />8 cups, peeled and quartered tomatoes<br />1 large yellow onion, sliced<br />8-10 cloves garlic, peeled<br />2-4 jalapeno peppers, seeded and sliced<br />1/2 cup fresh cilantro, chopped<br />1 tablespoon salt<br />3/4 cup apple cider vinegar<br />1/4 cup fresh lime juice<br /><br />Combine the ingredients in a food processor and coarsely chop everything. Pour that into a cooking pot and bring to a simmer, about 10 minutes. Pour hot salsa into hot pint jars, leaving about 1/2 inch headspace. Seal jars with two-piece lids and process in boiling water for 15 minutes. Makes 4-5 pints. <br />
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<br />
<br />
<br />If you want a simple fresh salsa, you might like this one.<br />
<br />
<b>Basic Fresh Salsa</b><br />
<br />3-4 medium sized tomatoes, chopped (about 3 cups)<br />4-5 green onions, chopped<br />1/2 cup red or yellow bell pepper, diced<br />Juice of 1 lime<br />3 tablespoons freshly-chopped cilantro<br />1/2 (or 1 whole for hotter) jalapeno, seeded and diced fine<br />2 garlic cloves, diced<br />1/2 teaspoon salt<br /><br />Combine ingredients and refrigerate for an hour before serving with chips.<br />
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<br /><a href="http://www.longcreekherbs.com/">Visit my website</a> to see my books which have lots more of my recipes and gardening information. Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-80266208944530652013-08-06T10:45:00.000-05:002013-08-06T10:45:02.297-05:00Grandma Harper's Sweet PicklesOzarks Gardening<br />Copyright 2013 Jim Long<br />
<br />
<b>Grandma Harper's Sweet Pickles</b><br /><br />This has been a good cucumber-growing year. I make these pickles every 2 or 3 years, a necessary ingredient in tuna salad, potato salad and deviled eggs. It’s a recipe that’s been in my family at least 4 generations.<br /><br />8-12 medium-sized cucumbers (about 8 inches long)<br />Wash cucumbers but don’t cut off the blossom end; if you do it will make the pickles softer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzBU-RqYjh1VCnMdjgyxgOU0qxs8Sbr7tev9unTLP-9JO4_Tg7_Pcmr2f0zpALP69X5U8ei9CIvObJqhFFUZQJnyRjU7UfE3vWmprVVwU42fEmGr9rDO2tQPb98-PSbX3t8m904vx0Gc/s1600/Blossom-end.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzBU-RqYjh1VCnMdjgyxgOU0qxs8Sbr7tev9unTLP-9JO4_Tg7_Pcmr2f0zpALP69X5U8ei9CIvObJqhFFUZQJnyRjU7UfE3vWmprVVwU42fEmGr9rDO2tQPb98-PSbX3t8m904vx0Gc/s400/Blossom-end.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't remove the blossom end, tests prove leaving it on increases crispness.</td></tr>
</tbody></table>
<br />Place washed cucumbers in a stone jar (or stainless or enamel pan) large enough to hold the cucumbers submerged in water. Bring enough water to cover the cukes, to a boil, and pour that over the cucumbers, covering completely. Put a plate on the cucumbers to weight it down to hold the cucumbers under the water.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60ZYcXAGNyHiSU03iPbdCSuFutpzPjRMeISkbKicMPHj_k9-sE9rj1hFBCGW100KqQD0A50PpirEs31PbGGN1KEi6aO_IrRzXUhoBYketg6CIJ2NipwDciUU9UpFKyd9hlk7SS6vZY64/s1600/Pickling-cucumbers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60ZYcXAGNyHiSU03iPbdCSuFutpzPjRMeISkbKicMPHj_k9-sE9rj1hFBCGW100KqQD0A50PpirEs31PbGGN1KEi6aO_IrRzXUhoBYketg6CIJ2NipwDciUU9UpFKyd9hlk7SS6vZY64/s400/Pickling-cucumbers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumbers, ready for plate to hold them down.</td></tr>
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<br />The following day, pour off the water, bring fresh water to boil and cover the cucumbers again, also weighing down to hold them under the water. Repeat this process of drain, rinse and pour boiling water, for 4 successive mornings).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZp5BbRMdL1tNGEhW-tESMXHKW6Ki_CzqYJ8xPiwOUgjHBRgou2wXrAa7cyzDurb-dKNtvsqxw7_qWyYc-LjxkcyPphDbxjmS-Sy_zmlK2JUK-QoJtpyjPGzxuwqXi9NQ3-xudOs9kfI/s1600/Cucumbers-ready-for-vinegar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZp5BbRMdL1tNGEhW-tESMXHKW6Ki_CzqYJ8xPiwOUgjHBRgou2wXrAa7cyzDurb-dKNtvsqxw7_qWyYc-LjxkcyPphDbxjmS-Sy_zmlK2JUK-QoJtpyjPGzxuwqXi9NQ3-xudOs9kfI/s400/Cucumbers-ready-for-vinegar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut-up cukes, ready for vinegar mixture.</td></tr>
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<br />On the 5th day, drain off the water and rinse the cucumbers. Rinse out the container, too. Cut the cucumbers into slices or chunks and put those back into the container. Over that pour the following:<br /><br />8 cups sugar<br />4 cups apple cider vinegar<br />5 tablespoons pickling salt (not table salt)<br />2 tablespoons mixed pickling spices, available at the grocery store<br /><br />Bring this mixture to a boil, stirring until the sugar is dissolved. Pour this boiling mixture over the cut-up cucumbers in the container, replace the plate to hold the pickles down in the mixture. Leave this for 2 to 4 days before you can them. Process in a boiling water bath. (Consult the Ball Blue Book for processing times based on size of jars you’re using).<br /><br />Visit my garden blog, as well, for more stories and recipes: <a href="http://jimlongsgarden.blogspot.com/">http://jimlongsgarden.blogspot.com</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIVnXN_VLoqT2PSM4aH7htDWtNvwiWUCCHAoT4D_NVXQuouJDyRijkfliTVJOf3QsJGIvMav0Wdh-YKhqrW8V1-rmPVU4EhN9zOeNsj6ZwrBTUponvf5qroGwO6BRCLqknjhpYRltO0Y/s1600/Jars-out-of-water-bath.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIVnXN_VLoqT2PSM4aH7htDWtNvwiWUCCHAoT4D_NVXQuouJDyRijkfliTVJOf3QsJGIvMav0Wdh-YKhqrW8V1-rmPVU4EhN9zOeNsj6ZwrBTUponvf5qroGwO6BRCLqknjhpYRltO0Y/s400/Jars-out-of-water-bath.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished sweet pickles, ready for the pantry. They'll keep 3-4 years easily.</td></tr>
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<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-68533204328539833802013-07-06T15:08:00.000-05:002013-07-06T15:08:09.261-05:00Deadheading Summer Garden PlantsOzarks Gardening<br />
Copyright Jim Long, 2013<br /><br />One of the jobs I’ve given my garden interns this season is deadheading. Our first intern from Pennsylvania, arrived in early April and stayed through mid-June. Our second intern came from Minnesota and worked for a shorter period. Both, however, had never heard the term, deadheading, nor understood its purpose. I’m pleased to say they went away fully grasping its importance in the garden.<br /><br />Perennial herbs such as sage, lavender, hyssop, thyme and a few others that come into blooming in the spring need some deadheading. They look picture-perfect for several weeks before the flowers wither and the plants begin to look leggy. Unless you do some pruning of the flower stalks after they bloom - called deadheading, the plants will likely die out in spots. This is particularly true of creeping thyme and sage (lavender, too, if you want it to bloom a second time). Prune off the flower stalks to encourage new growth.<br /><br />Roses, too, benefit greatly from being deadheaded. Even the perpetual bloomers will try to set seed and when a plant does that, its chemistry changes and the plant resources go mostly toward growing seed. Simply pruning back the limb tips where the roses have withered will encourage more blooming.<br /><br />If you don’t deadhead or prune back the blooming tips of basil plants, the leaves will turn bitter and stop producing. Left un-pruned, basil will quickly go to flowering, produce seed and the plant will die. For the best flavor and healthy growth, all basil plants should be pruned with scissors about every ten days. You can prune back up to a third of the plant without doing any damage, and what you will receive in return for your efforts is tender, tasty new basil leaves for cooking and pesto.<br /><br />Even annual plants like broccoli need the process of pruning. That head of broccoli we like to eat, is actually the beginning of the flowering process. If you left broccoli alone and didn’t cut out the broccoli heads, it would start blooming.<br /><br />Those of us who’ve received no rainfall for several weeks need to start mulching our vegetable beds in earnest. A thick layer of straw, 6-8 inches deep, helps hold in the moisture. Watering every 4-5 days instead of daily is recommended for all garden plants. Watering at the base of plants like tomatoes, peppers and beans is best. One of the ways to encourage mildew and fungus problems is by spraying the leaves of plants instead of watering their roots, so we all want to avoid that.<br /><br />It’s the season of ripe tomatoes, sweet, tasty roasting ears and lots of green beans. Happy gardening!<br /><br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-8320577790342188192.post-53293054860578383932013-06-19T10:27:00.000-05:002013-06-19T10:29:04.697-05:00Long Creek Herb Farm Pizza<div class="separator" style="clear: both; text-align: center;">
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Ozarks Gardening<br />
Copyright 2013, Jim Long<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeCQZ3e6K71VT8KCcFccNdzftpoxAC4F7XLh-w_c1wgZJACsa5XJNetlhCGGMCa8D7Zy7SxAJtYgC0vAMMLlfhA81AgvcwHqKQNlVilYkf9qlY-B0VKLjL2U-PJqeO-uF7ZGiwaZlPGc/s1600/51-Great-Pizzas-lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeCQZ3e6K71VT8KCcFccNdzftpoxAC4F7XLh-w_c1wgZJACsa5XJNetlhCGGMCa8D7Zy7SxAJtYgC0vAMMLlfhA81AgvcwHqKQNlVilYkf9qlY-B0VKLjL2U-PJqeO-uF7ZGiwaZlPGc/s400/51-Great-Pizzas-lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">USA Today story.</td></tr>
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We’ve been honored with a pizza named for us! Three years ago<i> USA Today</i> asked readers to choose the best pizzas in America. One pizza place in each state was chosen as the winner. Reeds Spring Pizza won the best Pizza in Missouri, and was given the honor of one of the top-50 best pizza places across America. This year, once again, <a href="http://www.reedsspringpizzaco.com/%E2%80%8E">Reeds Spring Pizza</a> came out number one in Missouri. That’s high praise from customers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1bsi2sST6p4TRL__tF375MyDLgq2lNE8P3f6BZPwPKcpLxo_ByAh5PYkwWNeujk2075syuDXOIaonhAZA1JTq6DlnQnFbQlLb68c2e2hvVyqQmFqStzHrEv3tuAfgOIeQRuO1ijKfCE/s1600/Flavie+with+PIzza+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1bsi2sST6p4TRL__tF375MyDLgq2lNE8P3f6BZPwPKcpLxo_ByAh5PYkwWNeujk2075syuDXOIaonhAZA1JTq6DlnQnFbQlLb68c2e2hvVyqQmFqStzHrEv3tuAfgOIeQRuO1ijKfCE/s400/Flavie+with+PIzza+.jpg" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavie Mirat with a Long Creek Herb Farm pizza out of the oven.</td></tr>
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So it’s easy to see why we felt especially honored when Reeds Spring Pizza announced this week they were adding a special <a href="http://jimlongsgarden.blogspot.com/">Long Creek Herb Farm</a> pizza to their already impressive menu. (They have been using two of my salad dressing recipes from my book, <a href="http://www.longcreekherbs.com/products.php?cat=7"><b><i>The Best Dressed Salad,</i></b></a> for several years). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWcRNULTtL-1MmvRx0M3osc7gcuZ3dqvAgWKYg6WzmU7iPPXeZikF_BWVsLXRchMSOTV7r3fbGrFDoIqA8jnM5Y-XaR_1cgzTFn9yvcDj5HHH1QRftVj1PIdjaWml8LlHSwAOtemkJ8s/s1600/Flower+pizza-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWcRNULTtL-1MmvRx0M3osc7gcuZ3dqvAgWKYg6WzmU7iPPXeZikF_BWVsLXRchMSOTV7r3fbGrFDoIqA8jnM5Y-XaR_1cgzTFn9yvcDj5HHH1QRftVj1PIdjaWml8LlHSwAOtemkJ8s/s400/Flower+pizza-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Long Creek Herb Farm Pizza</td></tr>
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What’s on “our” special pizza? First, their own recipe thin crust pizza dough, covered with lemon-rosemary olive oil, then spinach, sun-dried tomatoes, mozzarella cheese, fresh basil, parmesan cheese, pecans, bacon and topped with kalamata olives and baked. When the pizza comes out of the oven, it’s topped with fresh, edible flowers! People drive from several states to eat at Reeds Spring Pizza and if you happen to be there, ask for the Long Creek Herb Farm Pizza.<br />
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We’ve picked our first ripe tomatoes this week, along with the first blackberries and raspberries. I’ve been keeping the tomato plants sprayed with Neem oil every 10 days and the aphids and wilt signs haven’t showed up yet. Prevention is always the best cure and I’m hopeful this will be a bountiful tomato year. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONkToeqDBUQtXYtZ3rpmq23rMozqx8qLQg6DIeVHcuk7aX9c-QEkAs2h_ViJ0APnspJjjPsiYkFeOJESyrhGk3n62b7bFWEi8z6uQvynHSd2IAJQdLSGU6cVpkQAtlEMsUlA5FzYT57I/s1600/TRV125671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONkToeqDBUQtXYtZ3rpmq23rMozqx8qLQg6DIeVHcuk7aX9c-QEkAs2h_ViJ0APnspJjjPsiYkFeOJESyrhGk3n62b7bFWEi8z6uQvynHSd2IAJQdLSGU6cVpkQAtlEMsUlA5FzYT57I/s320/TRV125671.jpg" width="320" /></a></div>
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If you don’t have access to Neem oil (available at many Ace Hardware stores), and you want to avoid using chemicals in your garden, you might consider using <a href="http://www.gatzies.com/p-30533-captain-jacks-1-pt-ready-to-use-insect-spray.aspx?zmam=94292956&zmas=1&zmac=26&zmap=TRV125671&gclid=COWN_bC18LcCFSxk7AodR2IA2A">Captain Jack’s Deadbug Brew</a>. It’s certified organic and does an excellent job of combating garden pests. It works on potato bugs, loopers, leaf miners, spider mites, borers, bagworms, beetles and several more. Spray it late in the day so as to not kill your beneficial lady bugs and bees. <br />
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Happy gardening!<br />
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<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-32666750235118490222013-05-30T10:13:00.001-05:002013-05-30T10:45:30.290-05:00Spittlebugs on Garden Plants<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7omlPUZaX3Zn-O4Enmg8cc6WNzXOvAjYZtJOEwVEUlOzcGIBckY50kQ70gcI9k1mRZfDIbanfwHnSBubtlkBcUXgnuRHqYZY8y3XCd7OxsvWyXsEMhhjYrmv85YsIfFITa_1_grSidA/s1600/Spittlebug-spit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7omlPUZaX3Zn-O4Enmg8cc6WNzXOvAjYZtJOEwVEUlOzcGIBckY50kQ70gcI9k1mRZfDIbanfwHnSBubtlkBcUXgnuRHqYZY8y3XCd7OxsvWyXsEMhhjYrmv85YsIfFITa_1_grSidA/s400/Spittlebug-spit.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spittlebug bubbles on lavender stem.</td></tr>
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Who Spit on My Plants?<br />
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It’s the season for spittlebugs
(Cercopidae family). You may see what looks like spit on plant stems but
don’t blame it on the neighbor kids or the guy next door. The spittle,
or foam, is made by a tiny insect that's so small you will likely never
see one. The bug likes lavender, strawberries, salvia, rosemary and a
variety of other plants. The spittle is a protective covering for the
nymph of this insect. It attaches itself to a plant stem, then secretes a
liquid that turns into bubble-like foam, around itself. This foam hides
the spittlebug from predators, insulates them from temperature
fluctuations and keeps them moist. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DpMI3MhoTCVWBYhuez_Hxa3ZTVsvnSLjV-OTdaWJhaL1sxyihZ5DXHbKxuJAVyGDznZWRg3igQpwzUdBIhuVQzCR8hD03BGYjlek5mYliP1_ZJ6SF7iieWpi9UcihNSwnKc0yQ-2S1o/s1600/Spittlebug-on-lavender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DpMI3MhoTCVWBYhuez_Hxa3ZTVsvnSLjV-OTdaWJhaL1sxyihZ5DXHbKxuJAVyGDznZWRg3igQpwzUdBIhuVQzCR8hD03BGYjlek5mYliP1_ZJ6SF7iieWpi9UcihNSwnKc0yQ-2S1o/s400/Spittlebug-on-lavender.jpg" width="400" /></a></div>
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Spittlebug eggs are laid in
late summer and overwinter on plant debris. The eggs hatch in spring and
the young nymphs then crawl up plants and attach themselves, then make
their protective covering of “spit.” These insects do little harm to
plants. They feed somewhat on the plant’s sap, but unless you have large
amounts of these little clumps of spittle, there’s no need to use any
kind of poison on them. The easiest control is to use the spray from a
garden hose and wash them off the plant with plain water onto the
ground, where predators can easily eat them. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf2itqebcHc9CJgyEpKzX8EJ4MtQtjqEYKj40kxXv-XfLknhqNZ68s_CFUSpRGX6QdV5hVGUi4jjX_vUr7OtpEhCnQxFRnNp_rhy5AIj4raCeuiGrjv-zrLVV1y1fwjXZ5h2qjcMO0YM/s1600/Spittlebug-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf2itqebcHc9CJgyEpKzX8EJ4MtQtjqEYKj40kxXv-XfLknhqNZ68s_CFUSpRGX6QdV5hVGUi4jjX_vUr7OtpEhCnQxFRnNp_rhy5AIj4raCeuiGrjv-zrLVV1y1fwjXZ5h2qjcMO0YM/s400/Spittlebug-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "spit" is a protective coating around the tiny nymph inside.</td></tr>
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So don't despair when you see the cluster of bubbles on your lavender or other plants. The spittle is made by a tiny insect to protect itself from birds and other insects. Spray it away with a garden hose and forgive it for looking like spit. Who knows what our house looks like to it?<br />
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Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-42249674256192698032013-05-21T11:59:00.001-05:002013-05-21T11:59:45.675-05:00Organic Fungus Controls in the Garden<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNiyhbveAIeiGLpEPyalL7wtBoupK9g07VFIpesXosMgquLpsnQkZ_AzXIGnSMBlhEqrtIuKxA_DLSGWmLfpDyptHiLIr8BkTWKVWGi3uo02YZ8S5SfZVDWC29z8rckEXHpupzWqCsow/s1600/Butterfly-on-Monarda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNiyhbveAIeiGLpEPyalL7wtBoupK9g07VFIpesXosMgquLpsnQkZ_AzXIGnSMBlhEqrtIuKxA_DLSGWmLfpDyptHiLIr8BkTWKVWGi3uo02YZ8S5SfZVDWC29z8rckEXHpupzWqCsow/s400/Butterfly-on-Monarda.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Powdery mildew can affect bee-balm (Monarda) as well as roses, squash and other plants.</td></tr>
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<span style="letter-spacing: 0px;">Copyright Jim Long 2013; Ozarks Gardening</span></div>
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<span style="letter-spacing: 0px;">Cool, damp weather encourages a new set of problems in the garden. We’ve had rains, chilly nights, humid and cloudy days, all things which create conditions for fungus and mildew to grow. If let untreated, either of those can slow down or kill garden plants. There are some simple solutions and remedies that cost little and are effective.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">Powdery mildew is a condition you may find on squash, cucumber, melon and rose leaves. As the name implies, the leaves take on a white or gray, dusty coating. Powdery mildew starts as a small, round white spot on the leaves. In just a few days, the spot has grown to cover the entire leaf. Here’s a simple treatment that shows good results.</span></div>
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<span style="letter-spacing: 0.0px;">Mix up 1 part plain whole milk from the refrigerator with 9 parts water. Pour into a garden sprayer and spray the affected plants in early morning. Repeat the spraying twice a week until the mildew disappears. There’s lots of research showing plain milk is as effective as chemical fungicides, and it’s a whole lot cheaper and more safe. It’s also good to avoid excess fertilizer in cool, damp weather as that can encourage mildew problems, as well. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNikUm3vvl6tWU70SAmjaPItb3BTeku92KIcLu3t02GKIlAae314SioU6em8WDcde7StamJP8dbIrsz5_YOtW7RoOV4W5ETJjf_Tt0gs9oAGid5OubxAbM83natld6PbQO8WyypxatXs/s1600/Pepper,-bell,-wilt-2013.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNikUm3vvl6tWU70SAmjaPItb3BTeku92KIcLu3t02GKIlAae314SioU6em8WDcde7StamJP8dbIrsz5_YOtW7RoOV4W5ETJjf_Tt0gs9oAGid5OubxAbM83natld6PbQO8WyypxatXs/s320/Pepper,-bell,-wilt-2013.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper plant suffering from root rot.</td></tr>
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<span style="letter-spacing: 0.0px;">Root rot is another common problem when the weather is damp and cool. Plants appear to wilt and die for no apparent reason. Watering the plant makes the problem worse as the fungi, including Pythium, Rhizoctonia, Pytophthora and Fusarium, can be spread to other plants by water run-off. Here’s a simple treatment that costs almost nothing.</span></div>
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<span style="letter-spacing: 0.0px;">Cornmeal, worked into the soil before planting encourages the growth of beneficial bacteria that combats various fungi from growing (which is why I always recommend using agricultural cornmeal in your tomato beds in February and March). But simply sprinkling a half cup of agricultural cornmeal (or even plain, cheap cornmeal from the grocery store) around each plant is helpful. Work it into the soil around each plant to prevent root rot. For plants that are already affected, use the same method, but if the plant doesn’t show some response in about 10 days, pull up the plant and destroy it to prevent the fungus from spreading to other plants.</span></div>
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<span style="letter-spacing: 0.0px;">I haven’t tried this one, but if you have, let me know of your results: Farmers in India are using Coca Cola as a spray pesticide on crops instead of commercial pesticides, with good results. Either the sugar or the caffein (or both) seem to deter insect problems. I couldn’t find the ratio of Coke to water, but if you have tried this successfully, please let me know. </span></div>
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<span style="letter-spacing: 0.0px;">You can find more of my stories and gardening information on my garden adventures blog, <a href="http://jimlongsgarden.blogspot.com/">jimlongsgarden.blogspot.com</a>. You can order my books and products from my website by clicking on this link: <a href="http://www.longcreekherbs.com./">http://www.longcreekherbs.com.</a> Happy Gardening!</span></div>
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<span style="letter-spacing: 0.0px;">One of my newest books is the Make Your Own Hot Sauce. Check it out on my <a href="http://www.longcreekherbs.com/">website</a>.</span></div>
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-58125942690372701002013-05-09T10:22:00.001-05:002013-05-09T10:22:48.123-05:00Safe Organic Garden Pest Control Formulas<div class="separator" style="clear: both; text-align: center;">
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Anytime I can find a safe control for pests in the garden or yard, I use them. Rather than using a chemical that kills everything, I choose methods that only target a specific pest. Here are some simple pest controls I use.<br /><br /><b>Packrats and mice</b> in the riding lawnmower: buy a little bottle of mint oil - spearmint or peppermint, and soak a cotton ball. Place it somewhere around the motor and wiring where it will stay put. Rats and mice hate the smell of mint and will stay away. Replace the cotton ball and mint oil every 3-4 weeks. Mint cooking extract works, too, although the smell disappears faster than the mint oil.<br /><br /><b>Cabbage worms</b>: once the worms start, you can control them with a safe, non-chemical spraying once a week of bacillus (available at garden centers, feed stores). To prevent the worms, make a simple paper barrier early in the year, as soon as you plant cabbage, broccoli, cauliflower or kale. To do that, cut a square of heavy paper or cardboard, about 4 inches by 4 inches square. Make a slit halfway across the square, then slip it around the base of the plant, flat with the ground. Cabbage worms start out as cabbage moths, which lay their eggs at the base of the plants, then they hatch into cabbage worms. By preventing the egg-laying, you are preventing a good many of the worms you would have later.<br /><br /><b>Soft-bodied insects</b>, such as mites, aphids and mealybugs: Mix 1 tablespoon canola oil and 4 drops of Ivory soap (Ivory works best) into a quart of plain water. Pour into a spray bottle, shake well and spray the leaves of the affected plants both on top and underneath the leaves. <br /><br /><b>Mites</b>: mix 2 tablespoons of hot pepper sauce with 5-6 drops Ivory dish soap into a quart of water. Let the mixture stand overnight, pour into a spray bottle, shake well then spray affected plants. Shake container often during application.<br /><br /><b>Slugs</b>: Little lids of beer placed under the plants that are affected works well. Diatomaceous earth (a natural finely-ground shell) scattered around the plants works on slugs, snails and other soft-bodied insects. The tiny shell particles, called diatoms, work by puncturing the outsides of soft-bodied pests but are not harmful to pets or humans.<br /><br /><b>Fungal diseases</b>: Mix 2 tablespoons baking soda into a quart of water. Pour into a sprayer bottle and spray affected areas. Repeat application every few days.<br /><br /><b>Hollyhocks</b>: the bugs that riddle the leaves of hollyhocks can be stopped before they destroy the plant buy using this formula I first learned about from <a href="http://sharonlovejoy.com/">Sharon Lovejoy</a>: combine 1 1/2 teaspoons baking soda, 1 tablespoon canola oil, 1/2 teaspoon dish soap (Ivory works best), 1/2 cup white vinegar in 1 gallon of water. Shake well and pour into a sprayer. Spray the underneath sides of the leaves at the first signs of holes in the lowest leaves. Repeat, spraying underneath all of the leaves each week.<br />
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<b>Caution</b>: sprays which kill harmful insects may also kill beneficial insects. Use the homemade formulas selectively, only spraying plants that are infected. Always apply early in the morning or just before dark to avoid bees, butterflies and other beneficial insects. Apply again after a rain. <br />
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Happy gardening!<br />
<br />Copyright May, 2013, Jim LongJim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com2tag:blogger.com,1999:blog-8320577790342188192.post-57954168739424951052013-04-02T16:02:00.004-05:002013-04-02T16:02:57.692-05:00What's to Know About Garden Soil?<div class="separator" style="clear: both; text-align: center;">
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<br /><br />In my early 20s I worked in a garden center. We sold Scott’s Miracle-Grow fertilizers, potting soils and pesticides. Back in those days, shortly after Rachael Carson’s ground-breaking book, Silent Spring was published, most of us still didn’t question what we put on our gardens or lawns. <br /><br />We’ve all learned a lot in the years since 1962 when Silent Spring was published, about the relationship of the chemicals we use and the quality of our streams, lakes and water supplies, and of our health. Often when I speak to groups about growing herbs and vegetables, I am asked for my recommendations for fertilizing the garden.<br />
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<br />First I explain herbs don’t need fertilizer. Unless you live on a big, flat rock, there’s plenty of fertility in your soil for growing any kind of herbs. Fertilize them and you’ll have less flavor. Then I explain I recommend not using Miracle-Grow or similar water-soluble fertilizers on garden crops. Why? Aside from requiring gas and coal to manufacture them, they contain salts and soaps (which help the chemicals dissolve). Those wind up running into streams and lakes where they stagnate the water and ruin areas for fish and other aqua-wildlife. Worse, many of those fertilizers also contain pesticides. You’d be right if you said they’re not listed on the label, and <a href="http://roseredandlavender.com/blog/whats-wrong-with-miracle-grow-aka-the-dangers-of-miracle-grow/">Scott’s in particular was fined several million dollars for not labeling their bird seed products</a> correctly and killing thousands of songbirds recently. <br /><br />Do you really want pesticides in your tomatoes and lettuce? If you use a water-soluble fertilizer and spray your garden plants, or if you simply pour it on with a sprinkler can, the plants will take up the fertilizer along with the pesticide. (Ever wonder why Miracle-Grow plants look so blue-green and have fewer insects than plants without it?) Once your plants take up the fertilizer-pesticide, it’s in the tomatoes, lettuce, peppers and other plants you eat. Over time, how much damage does eating pesticides do to your body? Is it worth the risk? I don’t think it is. That's just my opinion.<br /><br />The same companies that make those fertilizers also make potting soils. Cheap potting soils that the big box stores sell. Those soils include the same ingredients - fertilizer with pesticides, along with soap (a wetting agent to keep the soil moist). One such “organic” fertilizer, <a href="http://roseredandlavender.com/blog/whats-wrong-with-miracle-grow-aka-the-dangers-of-miracle-grow/">Hyponex</a>, is made from a combination of construction wastes such as ground-up lumber, sand and debris, and has such a bad reputation that Colorado State University released <a href="http://www.coopext.colostate.edu/4dmg/Plants/pottmix.htm">a warning</a> about using it. (The Garden Forum website also lists <a href="http://forums2.gardenweb.com/forums/load/contain/msg0520500510183.html">discussions</a> about this).<br />
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<br />My advice for fertilizers and soil? Use what nature provides. Use compost and organic materials and keep pesticides and herbicides out of our streams and out of our food. Happy gardening!<br /><br />
Copyright©2013 Jim Long<br /><br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com2tag:blogger.com,1999:blog-8320577790342188192.post-68537222345791462222013-03-11T10:51:00.000-05:002013-03-11T10:51:03.140-05:00Shady Garden Herb - Spicebush<h2 class="date-header">
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<tr><td class="tr-caption" style="text-align: center;">Spicebush (Lindera benzoin)</td></tr>
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Spicebush is one of the earliest herb bushes to flower in the spring.
Some years it's blooming in late February and ours was just beginning.
But this week it's in full form. The flowers are tiny - although in my
photo above the look deceptively larger. The fragrance is sweet but
faint, the kind of smell you notice while walking in the woods but can't
quite detect where it's coming from. This is a plant I came to love,
thanks to my late friend, Billy Joe Tatum (who I've written about many
times here, before).<br />
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<tr><td class="tr-caption" style="text-align: center;">Spicebush berries in the fall, also good for seasoning.</td></tr>
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Spicebush is one the few shade-loving herbs. It will grow in dense shade
or part sun, even finding its way into open meadows. The plant is
native from Ohio down into Eastern Texas and as far north as Central
Missouri. It can grow out of its native region and likes moderate to
moist soil conditions. It grows to the size of a lilac bush and spreads
very slowly by root division.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spicebush swallowtail butterfly on spicebush leaves.</td></tr>
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Why is this such a good herb to grow? The leaves, twigs and red berries
are all excellent for cooking. It's especially good for wild game,
venison, stews and the like. My friend Billy Joe, used to cook venison
using a combination of spice bush leaves/twigs or berries, along with
red wine, soy sauce and garlic, making a marinade for the venison. After
12 hours marinating, the venison was cooked slowly until tender.<br />
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The leaves, twigs and berries are also used to make a winter tea when
you have a sore throat or fever and is an old-time folk remedy. This is a
good plant to grow if you want an unusual but native plant for your
shade garden. There's also the bonus of bright yellow leaves in the
fall!<br />
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If you do a Google search for spicebush plants, you'll find several nurseries that sell them. Happy almost spring!
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-15093997897223643902013-03-06T11:22:00.002-06:002013-03-06T11:22:47.608-06:00Buy Spring Bulbs While They're Fresh<div class="separator" style="clear: both; text-align: center;">
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<br /><br />Garden centers, nurseries and big box stores have been receiving shipments of new things for the garden. Many, like Lowes, Home Depot and Wal-Mart, have already put their bulbs and packaged bare root plants on display.<br /><br />I have a bad habit of not looking at their offerings until late in the season when prices are marked down. By then, the packaged bare root plants are either growing out of the packages, or dead. Bulbs have turned into little, round mummies with no sign of life. Even at half-price, those are no bargain if they don’t grow.<br />
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<br />This week I found 2 clematis I didn’t have in my garden, at one of the box stores. Clematis have notoriously tender stems and it’s easy to break them off from the roots. By the time a few hundred shoppers have dug through the display, lots of the plants will be damaged. But this week they were in pristine condition, and at a good price, so I bought them. Because they were bare root, in a bag with peat moss, I opened the bag and potted the plants. I’m keeping them in an unheated room to slow down their growing until time to plan them in the garden.<br /><br />Bulbs such as gladiolas, callas and other summer bulbs, don’t do well when exposed to the dry, 78 degree air inside stores. Bulbs do best when stored around 40 degrees until planting time, so what happens in the store displays is that either the bulbs start sprouting, trying to grow, or they die. So if you wait until the close-out half-price sale, you can expect disappointment. It’s better to buy what you want now, while the plants and bulbs are fresh and undamaged.<br />
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<br />When buying bare root plants, such as bundled strawberry, onion or leek plants, it’s a good idea to soak the bundle in water for half an hour before you plant them. The bundled plants are dormant and by soaking them briefly, they begin to wake up, breaking dormancy and will perk up faster once you plant them. The same holds true for bare root asparagus, berry plants or grapes. Keep those in a cool place with some damp newspaper or sawdust around the roots until ready to plant, then soak them in a bucket of water for half an hour. <br /><br />If you are tempted by the inexpensive rose bushes sold in a bundle of sawdust, keep in mind you don’t want them breaking dormancy this early. While the tops have been dipped in wax to somewhat keep them dormant, should you bring them indoors where it’s warmer, they will start growing. It would be better to keep the bushes outdoors in a protected area to keep them from trying to grow too early. Otherwise the new growth will get damaged by freezes and frosts yet to come and that can sometimes kill back a new plant like bundled rose bushes. <br /><br />Happy gardening! Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-88313916764309369082013-02-15T11:35:00.000-06:002013-02-15T13:40:41.694-06:00Wood Chips, Good for Gardens?Wood chips are in abundant supply across the Ozarks. From road crews and electric companies grinding up trees and limbs, it’s easy and tempting to use chipped wood in the garden. But if you choose to use wood chips, there are some cautions about how you do it.<br />
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Wood chips do an excellent job of blocking out sunlight, preventing weeds and holding in moisture. However, as the chips decompose and break down, they rob large amounts of nitrogen from the soil and can weaken or damage your plants. Additionally, some kinds of wood chips can damage the plants in other ways. You can’t always tell what kind of wood has been chipped, and if there’s walnut or cedar mixed in the chip pile, both of those contain natural growth retarding chemicals. (That’s why you don’t see weeds growing under cedar trees, for example).<br />
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The bigger issue, though, is the nitrogen robbing that fresh wood chips cause. It’s part of the decomposition process for the wood breaking down, but as a mulch, fresh wood chips are not good for garden plants. <br />
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A safer method for using wood chips is to let them compost for at least a year before applying them to the garden. Two years is even better as that allows for any cedar oils or walnut oil (known as <a href="http://en.wikipedia.org/wiki/Juglone">juglone</a>) to leach out of the wood. Then you can apply the rotted wood chips as a mulch or soil additive and not be in danger of robbing the nitrogen the plants need.<br />
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Much of the soil in my garden has been created from, or with, wood chips. My method 30 years ago was to haul in piles of fresh wood chips and spread them in pathways in my garden. The chips would remain there for 2 years, then I would till up the rotted chips, mix them with well-composted manure and build new raised beds. (In the photo above, I am now using gravel in my pathways as I no longer need to create new soil).<br />
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If you do choose to use wood chips around your shrubs, berries or vegetables, use chips that are at least a year or two old. Mix them, half and half, with composted horse, chicken or cow manure, as long as the manure has been composted at least a year, also. That will add some nitrogen but in levels safe enough for your garden plants.<br />
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Wood chips are an excellent source for building new soil for beds. If mixed with manure and left to rot for 18 - 24 months, then tilled into existing soil, it can help the soil hold moisture and add fertility. Just be aware that if you use freshly chopped wood chips on the garden, you are likely to have weakened plants, slow growth, lots of fungal problems in the mulch and possibly even dead plants. Always use caution when using fresh wood chips around plants.<br />
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Copyright 2013 Jim LongJim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-13931713264914995172013-02-03T13:10:00.001-06:002013-02-03T13:12:02.509-06:00Planting Potatoes, Onions and Peas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJTxU_LVvafpwZx-ftTRuOy3IU2qki9alEWxSrS6lZP59WFfLczIr-qafYlRKJYkphyphenhyphen_hzMdbdiBf-kiTlrfVglSrcM2ZHttct1oNKpynwZVtov_FadwVK07Vtp-PzB3qMy1ZyUAFpMc/s1600/70_507_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJTxU_LVvafpwZx-ftTRuOy3IU2qki9alEWxSrS6lZP59WFfLczIr-qafYlRKJYkphyphenhyphen_hzMdbdiBf-kiTlrfVglSrcM2ZHttct1oNKpynwZVtov_FadwVK07Vtp-PzB3qMy1ZyUAFpMc/s200/70_507_thumb.jpg" width="200" /></a></td></tr>
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<span id="yui_3_7_2_17_1359917780673_65">My
orders of seed potatoes and onion plants should arrive this week. Since
I always plant both crops before Valentine’s Day, I order from
companies that will ship to me when I’m ready. Most seed companies
selling potatoes and onion plants have the caption, “Will ship at the
correct planting time for your region.” <br /><br />I’ve learned over the
years that seed companies rely on their wholesale growers to ship to
them first, before the catalog folks can ship to me. Years ago I decided
to go right to the source and skip the seed catalog completely. Since
the wholesale growers already have their onion plants and seed potatoes
in stock, they’ll ship anytime the customer wants them shipped.</span><br />
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<span id="yui_3_7_2_17_1359917780673_65"><br />For
the last several seasons I’ve order from Wood Prairie Farm in
Bridgewater, Maine (<a href="http://woodprairie.com/">woodprairie.com</a>; 800-829-9765). They sell to
gardeners as well as wholesale to other companies. I want my seed
potatoes shipped the first of February, and it’s not a problem for them,
and they don’t give me the runaround about “planting time in my area.”
By ordering from these folks, I have a considerably larger selection of
potato varieties than will be available in garden centers in a month or
so. I like Rose Gold and Yukon Gem, both yellow-fleshed, good producing
potatoes. I also grow the red-fleshed Adirondack Red, all of which
produce well in the Ozarks.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Super Star onions</td></tr>
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<span id="yui_3_7_2_17_1359917780673_65"><br id="yui_3_7_2_17_1359917780673_90" />I order onion plants from Dixondale Farms in Carrizo Springs, Texas (877-367-1015; </span><a href="http://dixondalefarms.com/"><span id="yui_3_7_2_17_1359917780673_65">dixondalefarms.com</span></a><span id="yui_3_7_2_17_1359917780673_65">).
They are a commercial grower for the seed catalogs as well as shipping
to garden centers, hardware stores and nurseries. They are also happy to
sell to the home gardener and offer a good variety of onion plants. You
can order by what grows best for your region (based on day-length). The
Intermediate-Day varieties do best in the Ozarks and I order both a
mixed selection or super sweets and red varieties, along with Super
Star, the only onion to win the All-American Selections award. I’ve had
great results with those in the past.<br /><br />I’ve done comparisons in
previous years, planting onion sets and onion plants side by side on the
same date. Plants are always ready about 10 days earlier than sets in
my garden, but lots of people still prefer sets. </span><br />
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<span id="yui_3_7_2_17_1359917780673_65"><br />If we have a
repeat of last year’s heat and drought in mid-summer, as predicted, the
best bet for good crops is early planting. By planting both in
mid-February, potatoes and onions will be mature and ready for harvest
well before the drought begins. <br /><br id="yui_3_7_2_17_1359917780673_76" />According
to Ozarks tradition, peas should be planted on Valentine’s Day and I
have mine ready to go. I’m planting 4 varieties this year, some for
early harvest and others for later. Even if we have frigid weather, all
three of these crops will survive just fine. Happy spring!</span><br />
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<span id="yui_3_7_2_17_1359917780673_65">To see more garden stories, visit my gardening adventures blog <a href="http://jimlongsgarden.blogspot.com/">http://jimlongsgarden.blogspot.com</a></span><br />
<br /><span id="yui_3_7_2_17_1359917780673_65">Ozarks Gardening, Copyright Jim Long, 2013</span>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-73747968266601708922013-01-21T13:16:00.000-06:002013-01-21T13:16:07.920-06:00Ozarks Garden Planting Schedule<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaOzFmeBH0NkyLnStt6ucXuAJPo0u8gIt5yPCPopmN8U02uLKNGVYm_obqwwRW2LVAkghOTkpiHPZREs55Fh3Gx90PcMgVGpteCMTNYlgsStzqx3R_K-kwyYGdjJ33-hZAPK0TEHB4XQ/s1600/squash-trombocino_5910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaOzFmeBH0NkyLnStt6ucXuAJPo0u8gIt5yPCPopmN8U02uLKNGVYm_obqwwRW2LVAkghOTkpiHPZREs55Fh3Gx90PcMgVGpteCMTNYlgsStzqx3R_K-kwyYGdjJ33-hZAPK0TEHB4XQ/s400/squash-trombocino_5910.jpg" width="400" /></a></div>
<br /><span style="font-size: small;"><br /><br />It’s always interesting to listen to someone who’s moved to the Ozarks from states farther north, talk about when they intend to plant their garden. The Ozarks climate is different than even northern Missouri, and with the repeating pattern of heat and drought in mid summer, here are my recommendations for planting schedules. Actually these are the times I use every year, but with the climate changing, it’s even more important to take advantage of early planting.<br /><b><br />Beginning in early February</b> (Valentine’s Day is the traditional time in the Ozarks), I plant peas, onions and potatoes. It’s also the month to trim back sage and lavender plants by half to encourage better blooming and production, and to prune grape vines. Peach and apple trees should be pruned in mid to late February, as well, but wait until late March to prune rose bushes.<br /><b><br />March</b> is time to sow parsnips and the first plantings of lettuce and radishes. Planting more lettuce and radishes every 2 or 3 weeks insures a continuous supply of those. Spinach and kale can be planted this month, as well.<br /><br /><b>In April,</b> I till the garden beds, getting ready for peppers, tomatoes and carrots, even though I won’t plant those until about the third week of the month. Our average last frost date in much of the Ozarks (except for valleys or lower elevations) is May 1. For the past 2 years, the last frost I’ve had in my garden was in the last week of March. </span><br />
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<span style="font-size: small;"><br />I like to have my first planting of corn and beans in the ground by about the 20th of April. I use a soil thermometer to check the soil temperatures. If it’s still too cool, I wait on planting corn for a few more days, otherwise the seed will rot. <br /><br />Dark-colored beans can be sown in the garden in April but white-seeded beans need more soil warmth to germinate so I wait until after May 1 to plant those. By the end of April or first of May, any garden crop can be planted safely. <br /><br />This year I’m looking at varieties of vegetables that are listed as, “does well in dry conditions.” <span style="font-size: small;">Look at the description<span style="font-size: small;">s in your seed catalogs. Check especially in <a href="http://www.seedsavers.org/">Seed Savers</a>, <a href="http://johnnyseeds.com/">Johnny's Selected Seeds</a>, <a href="http://www.southernexposure.com/">Southern Exposure</a><span style="font-size: small;"> <span style="font-size: small;">catalogs. Here are some varieties I'm planting this year, that are better suited to dr<span style="font-size: small;">y <span style="font-size: small;">and hot conditions<span style="font-size: small;">.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><b>Beans:</b> Cherokee Trail (Seed Savers); Empress (Seed Savers). Most beans do well in hot s<span style="font-size: small;">ummers.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><b>Okra</b><span style="font-size: small;"><b>:</b> all okra varieties do best in hot summer<span style="font-size: small;"> conditions.</span></span> </span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Tomatoes:</b> virtually no tomato will set fruit when temperatures are above 94 degrees, but these can take more heat than some other varieties:<span style="font-size: small;"> </span>Early Girl, Super<span style="font-size: small;">-Sioux, Legendary (which is a<span style="font-size: small;"> determinate tomato).</span></span> Cherokee Pu<span style="font-size: small;">rple<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Malali watermelon</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Watermelon</b><span style="font-size: small;"><b>:</b> Malali, a variety that requires hot, dry cond<span style="font-size: small;">i<span style="font-size: small;">tions<span style="font-size: small;">, from <a href="http://www.seedsofchange.com/">Seeds of </a><span style="font-size: small;"><a href="http://www.seedsofchange.com/">Change</a>.</span></span></span></span></span> </span></span> </span></span></span></span></span></span></span><br /></span>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-8320577790342188192.post-84720623307986293282013-01-07T11:22:00.003-06:002013-01-07T11:22:45.931-06:00New Year's Resolutions for GardenersAs a new garden season approaches, here are some suggestions for making the gardening experience a better one than last year. They’re like New Year’s resolutions, but for the garden.<br /><br />1 - <b>I will not blame myself for past gardening failures</b>. Last year’s drought was Mother Nature, not me. Just because my tomatoes or other crops didn’t grow, the circumstances were beyond my control.<br /><br />
2 - <b>This year I won’t be afraid to ask questions.</b> A simple Google search can answer most any question I might have about crops, pests or fertilizers. Neighbors, garden center employees and our local Extension Service, all have information to share if I will just ask.<br /><br />
3 - <b>I will try something new.</b> Just because I’ve planted the same tomato or carrot varieties for the past several years, doesn’t mean they are the best ones for my area. By looking in the seed catalog or on-line, I can find vegetables and herbs that are drought-tolerant and best suited for this region. <br /><br />
4 - <b>I will share my knowledge with others</b>. With encouragement, most children can learn about growing and eating homegrown vegetables and herbs. Maybe you will be the reason your grandchildren learn to like food from the garden.<br /><br />
5 - <b>I will make a better effort at composting kitchen scrap</b>s. Instead of sending vegetable kitchen scraps to the landfill, I can just as easily make a composting spot - even a small hole in the garden, where the scraps get buried (no meat, no bread or other things that will attract varmints). Composting makes my garden soil richer and more fertile.<br /><br />
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All very simple resolutions, meant to help us forgive ourselves for past mistakes, and give encouragement for the garden season ahead.<br /><br /><br />
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<tr><td class="tr-caption" style="text-align: center;">Kids learning how to safely use a knife when cutting fresh herbs.</td></tr>
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If you would like to help a kids garden project, visit my website (<a href="http://www.longcreekherbs.com/">www.LongCreekHerbs.com</a>) and click on the “Order Seed, Help Kids” button, on the lower left corner of the page. It is linked to <a href="http://reneesgarden.com/">Reneesgarden.com</a> and for every packet of seed you buy from her, she will donate 25% to the Health, Environment and Wellness Children’s Garden project, which is helping kids, grades 1 through 6 to learn about gardening. Happy gardening!<br />
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<tr><td class="tr-caption" style="text-align: center;">Kids working in the school garden kitchen.</td></tr>
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Visit my Gardening Adventures blog, <a href="http://jimlongsgarden.blogspot.com/">http://jimlongsgarden.blogspot.com</a> for what's happening in my garden this week. <br />
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Copyright, 2013 Jim LongJim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-89135959581559882892012-12-19T12:39:00.003-06:002012-12-19T12:39:30.982-06:00Rosemary Christmas Trees Indoors<div class="separator" style="clear: both; text-align: center;">
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I looked around the web to see what was being written about keeping rosemary indoors in winter. Since lots of the Big Stores (including Home Depot and Lowes) are offering potted rosemary plants trimmed into Christmas-tree shapes, I wanted to see what the so-called “experts” are recommending.<br /><br />Some of the recommendations I found on-line, are laughable. One website suggested rosemary plants indoors should be given a half cup of water every day. Another said that keeping the pot in a saucer of water was the answer. Those folks have obviously never been successful in keeping rosemary indoors (and one site even admitted to consistently failing).<br /><br />I’ve kept rosemary plants indoors for over 20 years, and often buy one of the pruned rosemary holiday trees at this time of year. Here’s what I have learned that works best.<br /><br />First and foremost, rosemary is not an indoor plant. It’s an evergreen shrub and has a period of winter dormancy. So if you buy one for an indoor Christmas tree, put it in the coolest room of your house. If that’s not possible, use the tree as a Christmas tree for only about 10 days. During that time, water the plant no more than once, giving it about 1 pint of water and absolutely no fertilizer of any kind. If possible, set it outside on a porch during the daytime, then bring it back indoors for decoration at night. The goal is to keep the plant from breaking dormancy and starting to grow, which is not healthy for the plant in winter.<br />
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<br />As soon as the Holidays are over, move the plant to an unheated room, such as a garage or an enclosed back porch. The plant is normally dormant and doesn’t grow during the winter months. Water it only every two weeks, with about 2 cups of water. <br /><br />The quickest way to kill a rosemary indoors is to keep it in a warm room. The next worst thing you can do is to water it too much. Rosemary is native to the Mediterranean region and you’ll find it growing in the wild in rocky soil, even clinging to the edges of rocky cliffs. Rosemaries are tough, hardy plants, easily grown, provided you observe the precautions about water and temperature.<br /><br />After I’ve kept the potted rosemary indoors in the unheated room for the winter, around the first of April I take the plant out of its pot and plant it directly in the garden. This has been my successful method, as I said, for over 20 years.<br />
Copyright©Jim Long, 2012Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com2tag:blogger.com,1999:blog-8320577790342188192.post-36586200464502763072012-12-10T14:43:00.005-06:002012-12-10T17:53:40.751-06:00How Poison is Christmas?<div class="separator" style="clear: both; text-align: center;">
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Every year we hear warnings about how poison some of the Christmas season plants are said to be. Some of the fears have some merit, while others don’t. For example, poinsettias - stores sell these plants with a warning, “Don’t allow children or pets to eat the leaves because they are poisonous.”<br />
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The truth is, poinsettia leaves taste simply awful. Not just because the growers spray the plants with lots of chemicals to keep away insect pests, but more importantly, the sap from this plant is bitter and burns the tongue. Puppies and children aren’t likely to eat anything that tastes so bad, and current studies have shown that a toddler would have to ingest 250 poinsettia leaves to cause a serious problem. The solution? Don’t put the plants down where kids and pets can get to them.<br />
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Mistletoe also has a bad reputation. Nearly all the mistletoe you’ll find in stores is plastic, but if you were to go out into the Ozarks woodland and find your own mistletoe, here’s the scoop on that so-called, “poisonous” plant. If the white berries fall onto the floor, sweep them up. Even a few berries can be dangerous for a toddler, but if you’ve ever noticed fresh mistletoe, there aren’t many berries on a sprig of mistletoe. Solution? Pick the berries off before hanging, or sweep them up immediately when they fall.<br />
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Holly is said to have “potentially poisonous” red berries. If someone eats several, it’s true, they’ll have a reaction - vomiting. Hollies are botanically speaking, in the <i>Ilex</i> family of plants. That includes one variety named,<i> Ilex vomitoria</i>, meaning, it causes vomiting and was used by doctors in the 1800s to induce vomiting, believed as a cure. One berry, eaten by a kid or pet, isn’t likely to cause problems, but 20 berries could be fatal to a small child if left untreated. The solution? sweep up the berries or keep them away from toddlers.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bittersweet</td></tr>
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Bittersweet, which grows along our roadsides is also listed as poisonous. The unripe berries are the more toxic part and contain solanine which can slow heart rate and cause drowsiness and headaches. They are also quite bitter. Toddlers or small puppies could possibly taste the berries should they fall onto the floor. With roadside spraying and fence clearing, it’s not that easy to find native bittersweet any more.<br />
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Using common sense, like keeping these plants away from toddlers and puppies, is a good choice. If berries or plant parts fall on the floor, sweep them up. None of these plants are poison to the touch, none are tasty or tempting from their flavor and should be enjoyed for their color and long tradition as festive holiday plants. <br />
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Visit my garden blog: jimlongsgarden.blogspot.com for other gardening stories. Happy holidays to all!<br />
Ozarks Gardening; Copyright©Jim Long, 2012<br />
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If you would like to learn about safe and useful home remedies that work, order my book, <b><i>My Favorite Home Remedies That Work</i></b>. It's $6.95 plus postage and we ship promptly. <a href="http://www.longcreekherbs.com/products.php?cat=7">Click here</a> to order. Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-8320577790342188192.post-28264238447765261302012-11-26T15:37:00.000-06:002012-11-26T15:37:04.735-06:00Elderberry, the Herb of the Year for 2013<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Elderberry blossoms have many uses.</td></tr>
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Ozarks Gardening<br />
Copyright© Jim Long, 2012<br />
<br />Every year since 1994 the International Herb Association has designated a specific herb as the official Herb of the Year. Both the IHA and the Herb Society of America spend an entire year creating articles, books and educational materials around that specific herb, publishing the material on-line and in books for schools and businesses to use.<br />
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<tr><td class="tr-caption" style="text-align: center;">Elderberry clusters are often 14-18 inches across with hundreds of berries.</td></tr>
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The elderberry is an excellent choice for next year’s focus. This native plant grows across Missouri, Arkansas and many surrounding states. Additionally, related varieties grow in Europe, North Africa and Asia. The berries are popular for their unusual taste in jellies, jams, syrups and pies.<br /><br />Elderberries have many medicinal uses, both in folk remedies and in modern medicine. The berries are good antioxidants, meaning they help lower cholesterol, as well as boosting the immune system, fighting coughs, colds and flu and fighting off bacterial and viral infections. Elderberry syrup was always a reliable for coughs in olden times.<br /><br />In addition, elderberry flowers are used in making wines, syrups and the old-time Ozarks favorite - elderberry flower fritters (much like a funnel cake, but better). Elderberry bark salve is an old-time folk remedy for cuts and bruises.<br />
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<tr><td class="tr-caption" style="text-align: center;">Birds and many animals also like the berries.</td></tr>
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Elderberry extract can be bought on-line or in most whole foods and health stores. You’ll find it listed as, “Black Elderberry” or “Sambucol.” (Sambucus is the Latin name for elderberry). While buying elderberry juice, tincture or “extract” might sound more official, you can just as easily grow your own berries and make your own extract, juices or syrups.<br /><br />Elderberries, in their natural setting, grow in ditches along country roadsides. The plant will grow in full sun or part shade and likes somewhat moist conditions but will also thrive in a regular garden setting. It’s also a good edible-landscape plant for growing at the back of the garden. The plants generally bear fruit the second or third year after planting, and when they start fruiting, will produce bushels from just 5 or 6 plants (that’s bushels of the clusters, you won’t have that much if you were to pluck off the individual berries). <br /><br />If you’d like to grow your own elderberries, I recommend Pense Nursery, a family operation that offers a wide variety of berry plants. The plants are already acclimated to our Ozarks conditions. They’re located in Mountainburg, AR and you can reach them by phone: 479-369-2494 (call and leave a message, they’re good to call back). You can see what they offer on-line but you’ll have to call to place your order: <a href="http://www.pensenursery.net/">www.pensenursery.net</a>. <br />
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<tr><td class="tr-caption" style="text-align: center;">Elderberries growing on the Taberville Prairie, near Taberville, MO.</td></tr>
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<br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-8320577790342188192.post-68418937259738857082012-11-25T19:07:00.001-06:002012-11-25T19:07:11.814-06:00What we do at Long Creek Herb Farm<h3 class="post-title entry-title" itemprop="name">
<a href="http://jimlongsgarden.blogspot.com/2012/11/long-creek-herbs.html">Long Creek Herbs</a>
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I'm constantly startled when someone who follows me here or on FaceBook or Twitter, says to me, <b>"Oh, I didn't know you had a website or wrote books."</b>
Really? How can you miss my blatant, self-serving advertising down the
right hand column of this blog page? :-) I list some of my books, my
Dream Pillows, my famous <a href="http://www.longcreekherbs.com/products.php?cat=12">Herbal Nail Fungus Soak</a>,
with links to my web pages along the side of this blog page. But,
friends who've asked those questions, have finally convinced me, it's
time to tell you more about what I do. So here goes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2EvcZXg9wtPfgzG5V9ugThHLHKy-9-pYSKs8ioKQEcmNah2o1iMYt3XKz5jcZvTNWwM02BY_QAEjkzcT_QTrFqFnpyF9G39GfB6q2bh3yuQTG4veWXZSwoNG9E7t_zfb9mEYaiXbnZYV/s1600/Garden-view-7-19-12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2EvcZXg9wtPfgzG5V9ugThHLHKy-9-pYSKs8ioKQEcmNah2o1iMYt3XKz5jcZvTNWwM02BY_QAEjkzcT_QTrFqFnpyF9G39GfB6q2bh3yuQTG4veWXZSwoNG9E7t_zfb9mEYaiXbnZYV/s400/Garden-view-7-19-12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One view of part of my garden.</td></tr>
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I garden and collect rare and unusual culinary herbs from my travels in
places like Thailand, India, Indonesia, etc. I grow around 200-300
varieties of culinary and medicinal herbs each year, along with many
Native American and Asian vegetables, along with 30 varieties of hot
peppers, figs, muscadines and lots of other things. Those not only
provide the photographs I use for the magazines I write for, but food
for our table and inspiration for my books. You'll find my books in
several seed catalogs including Pinetree Gardens, Richters Herbs,
Lehman's, Baker Creek Seed and others. Or you can see them here, on my
website, <a href="http://www.longcreekherbs.com/">http://www.LongCreekHerbs.com</a> I have 24 books in print with 2 more coming in the next couple of months.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WnPf8vh4yBj3IHrZP9p5eUYfLLp3LuujJ88CJEJudDnTD1cXdFnEiSW1cEqXALvU3k6sqPQMunc8SWFsblOwMwu4-0Z0h3b8WFXddJ_qpD0atKZ1nI4aMKIb3tMuhxNovZIcb7xS0gD/s1600/July-Special.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WnPf8vh4yBj3IHrZP9p5eUYfLLp3LuujJ88CJEJudDnTD1cXdFnEiSW1cEqXALvU3k6sqPQMunc8SWFsblOwMwu4-0Z0h3b8WFXddJ_qpD0atKZ1nI4aMKIb3tMuhxNovZIcb7xS0gD/s1600/July-Special.jpg" /></a></div>
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Here are a few of my books. You can see more of them by clicking this link: <a href="http://www.longcreekherbs.com/products.php?cat=7">http://www.longcreekherbs.com/products.php?cat=7</a><br />
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You'll also find my best-selling product, <a href="http://www.longcreekherbs.com/products.php?cat=12">Herbal Nail Fungus Soak.</a>
I created the formula for myself almost 20 years ago to cure cracking
heel, a kind of athlete's foot. It was only by accident that I
discovered how well my formula works on nail fungus, thanks to my father
who developed a case of fungus on his nails. His doctor told him there
was no cure and to be prepared upon Dad's next visit to the doctor, to
have his nail removed. (Imagine going to that doctor if you had a broken
arm!!!)<br />
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Over the years lots of doctors, pharmacists and even some Veterans Administration podiatrists, recommend my product. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-zgNSCM2yf_SISxRs-N7eFK5oBhq-rRpjvPpOec_h20ipxnp1qSz3C2CtonVN_QIcVLCay97NQyzFLnWUM5pEU7EWLW3qANcW6FkIr2L7oXk31fu3iLfCyri2Wkr6_DUREgYHoaGnnGj/s1600/Home-Remedies-Cover.sm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-zgNSCM2yf_SISxRs-N7eFK5oBhq-rRpjvPpOec_h20ipxnp1qSz3C2CtonVN_QIcVLCay97NQyzFLnWUM5pEU7EWLW3qANcW6FkIr2L7oXk31fu3iLfCyri2Wkr6_DUREgYHoaGnnGj/s200/Home-Remedies-Cover.sm.jpg" width="130" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aGPG4wzlRaczyzCFD4T9B0wbyXmZ4MXovLsQssG1fTQHaX49t70AL_re8BvIcORZzS9u8QWuAQUC2stdc3YP0qKjUKh-B747koGCNqWZv5M7YAZ44wGq5ZWu_x5P8Ne3soAnufMSegUD/s1600/Herbal+Dream+Pillows.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aGPG4wzlRaczyzCFD4T9B0wbyXmZ4MXovLsQssG1fTQHaX49t70AL_re8BvIcORZzS9u8QWuAQUC2stdc3YP0qKjUKh-B747koGCNqWZv5M7YAZ44wGq5ZWu_x5P8Ne3soAnufMSegUD/s200/Herbal+Dream+Pillows.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of 3 books I have with Storey Publishing</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMIqMvzCxoyeEORKOc09ctZz_7sMcgmcQWVxUWiow5e_Uqb1gZW7iLJmXohIyrO-UwPBXh1wbgPueNqi-0e5Ru146juQ3DtA5KPHKuKe1dg6gUZ5OuemW5QYW5Xt8TSyOxn9DQXTu2041/s1600/Nail+Soak+Boxes.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMIqMvzCxoyeEORKOc09ctZz_7sMcgmcQWVxUWiow5e_Uqb1gZW7iLJmXohIyrO-UwPBXh1wbgPueNqi-0e5Ru146juQ3DtA5KPHKuKe1dg6gUZ5OuemW5QYW5Xt8TSyOxn9DQXTu2041/s320/Nail+Soak+Boxes.sm.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It works, I guarantee it!</td></tr>
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You can read more, including comments from customers, our guarantee and more about Nail Fungus Soak by clicking this link: <a href="http://www.longcreekherbs.com/products.php?cat=12">http://www.longcreekherbs.com/products.php?cat=12</a><br />
You may see my ads for Nail Fungus Soak in <i>Mother Earth News, Countryside, The Heirloom Gardener </i>and<i> The Ozarks Mountaineer</i> magazines as well as in many state electric magazines and elsewhere.<br />
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In addition, I travel and lecture from Coast to Coast throughout the
year. I've spoken for a wide variety of flower and garden shows,
regional herb conferences, State Master Gardener Conferences, Perennial
Plant Assoc, Garden Writers Assoc. and many, many more. My programs are
reserved about 9 months in advance. To see the programs I offer or to
download my programs brochure, click here: <a href="http://www.longcreekherbs.com/workshops.php">http://www.longcreekherbs.com/workshops.php</a><br />
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I have 6 other blogs - the links are on the right hand column of this blog. I write for 17 newspapers, as well as <i>The Heirloom Gardener, Missouri Gardening</i>, and <i>The Ozarks Mountaineer, have written for The Herb Companion </i>since 1990,<i> The Herb Quarterly</i> for several years, and do free-lance work for several other magazines. <br />
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So there you have it, a bit of what I do. For those who already knew, my
apologies; for those who asked, I hope this is helpful and that you
will visit my website! (There's also a place on my website where you
can download photos for your desktop/wallpaper if you wish, and a garden
tour, as well).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9sZp-M5ssPOhGbtg_BjnuVLn4pc2zI_xCPKK070g1lGE4cZWTfgLSQ-UTQ6CB9w1eXVguOcHixD7NSwkTWqDV7ELv447cVRpQEgZAi3D-WVdo5XWfW3KmKl3Yfnk7FS0bDzQHeZVCsTJ/s1600/Garden,-overhead-view.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9sZp-M5ssPOhGbtg_BjnuVLn4pc2zI_xCPKK070g1lGE4cZWTfgLSQ-UTQ6CB9w1eXVguOcHixD7NSwkTWqDV7ELv447cVRpQEgZAi3D-WVdo5XWfW3KmKl3Yfnk7FS0bDzQHeZVCsTJ/s400/Garden,-overhead-view.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of our garden at Long Creek Herb Farm.</td></tr>
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<b>Thanks for checking my blog today!
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0