Thank You Seattle Chef's Collaborative!

I attended the Fisher/Farmer/Chef Connection yesterday, and I ate the best lunch I have had in a long time- not to mention the tasting party afterwards. It was made with organic food from all over Washington State (and Alaskan Fish) donated from the organic farmers in attendance. I always love going to this event to see all my old farmer's market friends, and to meet new folks. Since I did work at a few restaurants in Seattle, I always run into folks I have worked with before, and it is always nice to catch up.  And, I met tons of new people that are doing great work in the food industry right now.

The keynote speaker was Matthew Dillon, who co-founded Organic Seed Alliance & was formerly the Executive Director of Abundant Life Seed Foundation. He told us all about the evolution of seed sales in America- did you know that the US government used to care for and distribute seeds for free to anyone who would grow them? At that time it was about 10% of the budget. In 1897, the government gave away 1.1 Billion seeds; now there are 4 main corporations who hold about 90% of the seeds for sale. Also, there are over 12,000 patents on food... This is crazy! Where are we going with this!!! We need to take it back into our own hands (and gardens). Learn to save your own seeds! Let some of your plants go to seed and collect them... give them away and tell the recipient to also raise more seeds and give them away...

Usually, organic seeds are selected from the best looking plants (not sure if big agro-business has time to actually select the best ones). They are left to ripen in the field and seeds is collected for the next year's crop. The Maritime Northwest weather is so particular that we need our own stock of seeds that are bred here and proven to do well in our strange micro climate.

When I was telling someone about the seed situation after the event, they were wondering why it was so important that the seeds be distributed by more than those folks. The big companies are efficient, etc... Well, the fact is that these companies grow all their seed in a few regions (or just one) and they are grown with synthetic fertilizers and pesticides. When they send the seeds to different regions, the farmers have different results depending on the climate and the amount of chemicals that are applied... I used the example of seed raised in Michigan and then send to South Carolina to grow out... very different climates! So, if you are trying to grow an organic plant from a seed that was raised conventionally, it just doesn't always thrive. Also, some of the GMO seeds are bred to require a spraying of their chemical cocktail to survive. (You can purchase it with your seed order.)

I saw a horrifying documentary about the organic canola seed farmers a few years ago- they got sued because the neighbor farm's GMO seed drifted over and contaminated his field. They said he was raising their proprietary seed without purchasing it!!! The thing that really stuck out was that the only way you can tell the difference is if you spray them (with that which will not be named) and if they survive they are GMO, if not- "Sorry Dude, we just killed your organic crop!"

I for one am all fired up! I have been saving my organically (from organic seed) raised herb seeds since I began, and intend to continue doing that for years to come! Anyone want to come to a seed sorting party?

Winter turns to spring

I am blogging straight from that porch on Sister Sage Herb Farm! If I had a tripod I could be waving to you... I'm looking at 2 cute goats that are visiting my garden plot on Roseballen Land Trust. There is so much chickweed in the new beds. I saw some chamomile & cloverin there too.
Well, I thought I was blogging from the farm. It did't upload... but I will try again. What a lovely day on Vashon visiting friends and my neighbor farmers!

Natural Gardens take care of themselves

Just about this time each year (after the NW Flower & Garden Show) the bulbs and see think it is time to strut their stuff. I see little leaves reaching out of the soil to the sunshine that is lingering a little later each day. 
I walked by a great garden about two weeks ago. It is a pretty modest deal, but very easy to take care of. Lots of evergreen shrubs and bulbs. Because the gardener had left leaves of the bulbs to rot in the winter, or possibly the leaves were still green until the snow storm we had at the turn of the new year, the crows were pecking around the base for worms & adding to the nutrition and tilth of the soil. Now, the leaves are emerging and well on their way to their next phase of life.

Veggies & Snow in West Seattle

This is where our Hops lives. 

The snow was so beautiful last week in my garden in West Seattle. The hoop house blew down in the last wind storm, and if hadn't done it then, it would have last night! This bed was our chicken coop area in 2008 and 2009, then we grew tomatoes in 2010, and broccoli last year. Now we have greens and the hops vine. I think we will grow a clover cover crop and then turn it under and plant potatoes this year. I got used to going through the gate for the chickens, it seemed like the natural way to go, then I found the bricks and made the kind of keyhole garden that you can see, now I don't see the need for the extra post.  I would like to build it up a little higher so I don't have to bend down so far. My hops are in the bed, so I am not sure how long until they take over the whole place anyway.

Leeks were transplanted in September after the Tilth Harvest Fair

In the spring and fall I grow peas up the fence. This is a hard place to get water to in my garden, but I finally put in the automatic on a timer watering system last year so it will be set up in zones that can be turned on or by passed.  I am also building up another bed between this one and my strawberry patch this year,  I already have my leaves saved up, soon I am going to cover the area with bike boxes and put the leaves on top of that, then put a tarp over that for a few months. Hopefully I can just turn the soil under when it warms up and add compost to the top and plant right into it.  We will probably find dandelions and buttercup galore. No doubt it would be easier with chickens. I am really tempted to ask a neighbor if we can borrow a few of their chickens for the week....

Green Onion in Seattle Snow!

I am so excited to get rid of even more of the grass!  I will cover the rest of the area with more boxes and add chips on that for a few seasons to smother it all out. I also have some low growing clover seeds that I could grow there after all the grass is gone. The clover will nourish the soil and as a tough ground cover that can handle wheel barrow trips, fairly heavy foot traffic, and loading firewood each year.

Ahhhh... the luxury of winter Gardening!

New Year Wishes

Goodbye 2011, and Welcome 2012! 

Happy New Year

At the Winter solstice the light and the dark is symmetrical, implying balance or equality. Each year I like to reflect on the year that has past and the one to come, and set some new goals.

I am so grateful for the help I have received from so many really amazing people this year. I am inspired and rejuvenated by the great work my interns have demonstrated learning from them as they teach me to share my knowledge. I am glad to hear some of my original interns are starting their own practices and bless them on their paths.
I am hopeful that 2012 will be fruitful and prosperous to all who come into contact with me. I will be doing all I can to walk lightly on earth and treasure her gifts and wonders.
peace,
Jayne

Elderflower Infused Cocktails

I am preparing my mixers for the New Year's Eve Parties I am attending this year. I will mix it with soda water or mineral water and add it to my choices for a non-alcoholic beverage on New Year's Eve. They are great if the only choices for mixers is soda water or sugary pop, and you can easily bring them with you. I recommend them over ice with sparkling water, but I also enjoy them with hot water and honey. They are usually a pretty good concentration of flavor, so I can use a teaspoon or less per serving to liven up my vodka drink or make an herbal tea anywhere.

The tinctures are made by infusing herbs with vodka; the glycerites are made by creating a very strong herb tea & preserving it 1:3 or 1:4 with glycerine. Glycerine is sweet tasting, but not a true sugar and doesn't create blood sugar surges (highs/lows). Medicinally herbs are only meant to be taken by the dropper (30-40 drops), but some are appropriately taken in frequent doses consistently, as a tonic or tea. In other words, you aren't going to want to take a shot of these, but can't really overdose with it either.
  
Today I mixed an Elderflower glycerite I made this Spring with Hawthorn leaf & berry glycerite from previous years. I have some bright green Nettle's Tincture and some Solomon's Seal tincture, both made with my intern Emily this Fall. Nettles is loaded with vitamins and minerals that are readily available Solomon's seal is supposed to be good for repairing cartilage, and I made it specifically for a guy I met at the Herbal Fair this year. Then, I thought I should gift it to a few contractor friends for their various worn out joints! After all they have given to me this year (and many previous ones!) Now, All I have to do is find that guy's address in my box with the business cards...

I feel like Winnie the Pooh (TM I'm sure) right now and I am posing the question:
How long does it take to get organized? I am working on it though!

Great Herb Bread Recipe

 This is my favorite bread recipe. Well, at least it is a starting point. I usually make a starter of the "proved" yeast, 1 1/2 cup each flour and water and 1 teaspoon of sugar and a packet or tablespoon of yeast. I let that sit overnight. Or I split it up and continue making one loaf while allowing the starter to develop for the night or two. I don't really measure, but mostly look for consistency here. It will look like pancake batter. This is about the time my friend Joanna comes over and notices the bubbling brew. Then I add the salt just before mixing the other ingredients together. It should just form a ball in either a food processor or a mixer with the dough attachment- if you are mixing by hand, add more oil so it doesn't stick to your hands so much.

I usually make a double recipe then cook one and let one rise and get re-shaped for the next day. It stores well with a light coating of olive oil and it great for pizza dough.

Herb Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups unbleached organic flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

3 T crushed dried herbs, or fresh herbs (Rosemary. Basil, Oregano, Thyme, Fennel...)
1 T olive oil
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 425 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Originally this recipe came from the Mother Earth News website. I added the oil and the herbs. After awhile you will adapt it to your own tastes. What I usually do is mix it a bit firmer than this exact recipe, then put it on the pizza stone.
Read more: http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx?page=2#ixzz1h2pQnMaZ

Enjoy!