June Gratitude for the Herbs, Honey & Berries

This June has been a great time for growing and processing herbs in the northwest. First we had the early sunshine in May for a great boost of energy, then the moist early June to slow the growth, now the sunshine to finish off the first flowering of lots of herbs. I harvest some of the herbs before they flower, but at my home I usually let most of them go to full flower for the bees. We have harvested Motherwort, Mugwort, Catnip, Chamomile, Wood Betony, Violets, Calendula, Lemon Balm, Clover, Comfrey, Sorrel, Thyme, Oregano, California Poppy, Arnica, St John's/Joan's wort.

I am extremely grateful for all the help I have had from my friends and interns to this point. I have asked the interns if they will write a blog entry from their visits, so look forward to that at some point soon.

Thanks to Anna Lise at Vashon Good Merchandise! She has essembled a great collection of handmade and artisinal items from Local Artists on Vashon and the Puget Sound. She has agreed to carry my items. Please visit and tell them Sister Sage sent you!

Last night I was over at the community garden visiting the bees, weeding the strawberries, and digging out and the crowded herb patch. My friend and I are planting three patches of herbs and making a place for the bees in the middle! We are going to start with the Sage plants from the farm that need transplanting- and then Thyme and maybe Hyssop since it is evergreen as well.  We will  plant some spring and fall bulbs to help provide the most pollen we can- although the blackberries all over the neighborhood are going off the hook right now! This post on www.honeypamphlet.wordpress.com/  Honey Pamphlet shows the original tree that our swarm of bees came from. It is likely the same tree that another huge swarm came from at just about the same time (earthday) last year and reminds me of the tree at "pooh's corner". 

Marc & I are clipping our way through the Blackberries in our backyard every evening this week at least 1/2 hr of work per night each and we are making a pretty good dent in the project. The flowers are big and the berries are already forming! We have a raspberry patch, an acacia berry and three blueberries, a patch of Shuksun Strawberries, and small pear tree in the front yard; and in the back we planted tons more strawberries this year from bare roots, and I put three more Blueberries and a Loganberry by the Cherry tree. Our other friends have more Cherries, Pears, Plums, and  Peach trees. We plan to forage tons of food from these sources and dehydrate a bunch for camping and for fruit in the winter. Each fall we go into the mountains to find chanterelles, (and oregon grape) and I hope to do that again this year.

Saturday Harvest Day

Please join us for a harvest day on Sister Sage Herb Farm 

Saturday, June 26th from 10-4. 

The farm is located on Vashon Island, just off of Vashon Highway two blocks from the Movie Theatre & Monkey Tree Bakery.

We will be learning about some of the herbs growing and harvesting herbs & preparing them for future medicine making. We will be harvesting Catnip, Chamomile, arnica, Calendula, Violet and any other herbs that have popped up recently. I will be tilling & weeding a few new rows and would appreciate help with that- if you are interested in that aspect of the day, please come prepared to work with appropriate attire-
There will be a farm meeting at 10 with introductions and a brief tour of the farm, then start working around 11. Please bring drinking water/beverage & lunch, or you can walk to town to grab a bite at a restaurant or at the farmers' market from 10-2.

From the Theatre (one block South of the stop sign, turn West and go to the end of that road (SW 178th), turn left and then right into the Roseballen Land Trust Housing area (Mukai Cr). Stay right, and park on the paved road. Walk up the gravel road and turn left at the fork. Walk to the end of the road until you see the Tea Shack, a gray metal building on the property.

Call for further directions or if you get lost- 206-898-2101.

Great fun at the Bastyr Herb & Food Fair!

Thanks to all the great folks who stopped by the booth this weekend at the Bastyr Herb & Food Fair! It was nice to see old friends and meet new ones on a lovely day with plenty of sunshine. There were herb walks in the woods, classes on cooking and nutrition, guest lecturers, and free acupuncture and other treatments available. I look forward to this weekend every year, and this year exceeded expectations- I hope to see you next year!

peace-
Jayne

Great Bread Recipe!

I have been asked so many times to give people the recipe for bread I make  each week or so, but I don't really follow a recipe, everyone's kitchen is different, even the water and flour is different. If you just start making it, you will figure it out. Sometimes we have really sourdough flatbread, and sometimes we have beautiful crust peasant bread. Once you do it a few times a week, you will be able to figure out how to modify it with your micro climate and your tastes.

OK folks, this is the recipe I started with- from Mother Earth News!!! Make the dough once a week or so, and keep pulling off bread dough to bake each day a different way. 

This is a great way to keep the dough (I can keep it on the counter to let it rise slowly and create a chewy texture) If you cook it in a hot oven with a baking stone and spray water in as you shut the oven, you get a nice crust, too! 

Consider these embellishments using herbs to change the bread.

1) Use a strong garlic and rosemary tea for an herb bread.
2) Roast fennel seeds in quality olive oil and incorporate into dough - use coarse salt for top.
3) Make rolled and filled breads from vegetables and cheese or fruits and nuts

Basic Breakfast Roll Recipe: Slice and head for the mountains! 
Great Day Hiking/ Ski Food!
1) Roll the dough out in a square and let sit for 10 minutes.
2) Make a mixture from 2 T roasted and ground fennel seeds, 1/2- 1 C currants, 1/2 C roasted almonds (chopped), and a sprinkle of cinnamon and honey to taste. (whatever you like)
3) Add mixture to the middle of the dough and spread to edges (leave 2 inches on one end)
4) Roll the dough up- starting at sticky end and pinch edges with fingers.
5) Put dough seam side down in buttered bread pan
6) Bake for 30 min, glaze with honey or egg, bake another 15-20 minutes or so
7) Turn out of pan as soon as possible, and allow to cool completely before cutting.

Enjoy- and remember, bread is forgiving, so adjust to your own tastes, have fun and share your experiences!!!


You should check Mother Earth News out regularly anyway!-I was surprised to see that magazine at my dad's house when I visited - something for everyone to enjoy!I