Recipes: Bee Balm Sun Tea

A fine jar of Bee Balm Tea in front of our Bee Balm patch. Bee Balm is in the mint family and has a sweet minty flavor. Bee Balm blossoms are also a lovely addition to salads.

It's summer, and at our house, we drink sun tea. Lots and lots of sun tea. The problem is that after a few glasses, my caffeine intolerance kicks in and I can have no more. Additionally, the girls love tea, but I am not really all that enthusiastic about hopping them up with chemical energy all day. So we invented Bee Balm Sun Tea. It is very easy to make, and quite delicious.

Bee Balm Sun Tea
5-7 Bee Balm Blossoms
A handful of Fresh Basil
A Handful of Fresh Mint
2-3T Dried Hibiscus flowers and rosehips (optional to enhance the pink color)

In a CLEAN (scrubbed with hot soapy water) clear glass jar, fill about two to three inches from the top with water. Add all ingredients (if using hibiscus and rosehips place these in a tea ball or t-sac). Place the jar in direct sunlight for 3-4 hours. Remove the ingredients and chill.

An alternate brewing method which yields a less strong tea is to cold brew the tea in the fridge for 24 hours.

The tea is great on ice with or without a touch of honey.

Note: for those of you with weak or compromised immune systems, the cold brew method is probably the safest, as sun brewed tea can sometimes promote the growth of bacteria.

Around Our House: Squash Gone Wild!

ONE days harvest! I am so sick of eating summer squash!

This is the year of the squash! We planted several varieties, but ONE has managed to take over nearly our entire back yard... Zucchino Rampicante Squash.

It IS delicious. It is firmer than regular zucchini, and it is hilarious and slightly pornographic (we like to wear the big ones around our necks while we stroke the swollen bulb at the end for comedic effect).

I was happy to see OTHER neighbors with squash gone wild. I suppose it likes the super wet summer we've had.

Tonight I shall make stuffed squash blossoms. We'll see if we can't stop the reproduction for a few days!


Here is our plant. Taking over the world. Look for it in your neck of the woods any day now...

Around Our House: Blue Violets... For DINNER

Lovely Blue Violets in a tossed salad of fresh picked spinach and dandelion greens accompanied by blooms and leaves of a very resilient Pak Choy that overwintered in our garden.

If you ever needed a good reason not to spray your yard with nasty chemicals, consider all of the edible "weeds" that voluntarily grow each year. One of my favorites (aside from the dandelion) is the Common Blue Violet (Viola papilionacea). Every spring, little heart shaped leaves peek out from the ground to be soon followed by a sea of dainty purple and white blossoms. When I was a little girl, we had violets all over our backyard and spent countless hours picking them and pressing them in books. As a botany student at Iowa State in the late 90s, I discovered these cuties were also edible.

Taken from Peterson Field Guides: Edible Wild Plants by Lee Allen Peterson.
Use: salad, cooked green, soup thickener, tea, candy The tender young leaves can be added to salads or boiled for 10-15 minutes to make a palatable green, or added to soup as an okralike thickener. Violet leaves are rather bland and are best mixed with other greens. The dried leaves can be made into a tea. The flowers can be candied. The leaves are rich in vitamin A and C.

My FAVORITE thing to do with my violets is to add the flowers to salads. In the early spring, when there is not much color in your garden aside from the lovely greens, these little flowers make a cheerful addition.

In the past we've also made candied violets by brushing each petal with a diluted mixture of egg whites and then coating each flower with extra fine granulated sugar and allowing to completely dessicate before storing. One year we packaged these up for Mother's Day.

Other fine edible (midwestern US) plants include white clovers, common plantains (not the bananas), dandelions, lamb's-quarter, day lilies, and shepherds purse (to name a few more common yard weeds). Wild plants typically contain a broader range of phytochemicals and nutrients since they are tasked with having to survive outside of the neatly confined and carefully tended environment of the garden. So before you destroy the bounty that nature has bestowed upon you, take a moment to get to know your weeds (buy a book of your region!) and take a nibble.


Common plantain. Very young leaves can be added to salads or boiled for cooked greens.


Shepherd's Purse. Young greens can be eaten as salad or cooked. Dried seed pods can be ground for a pepper-like seasoning.

Around Our House: ASPARAGUS!

Victory is MINE!

It took two growing seasons, but this, the start of the third growing season, has given us ASPARAGUS! I just cut my first handful about five minutes ago. My stalks are about the size of my fingers and beautifully green. Admittedly, I will have a hard time waiting for Scott to come home for dinner to eat them.

In honor of my asparagus, I want to share one of my favorite asparagus recipes. Lemon asparagus coleslaw.

Lemon Asparagus Coleslaw

1 pound asparagus
1/2 head green cabbage
1 bunch green onions, chopped
1 lemon
2T olive oil
salt and pepper

Lightly steam the asparagus (about 3 minutes) and immerse in an ice bath to stop the cooking. Pat dry and slice on the bias into thin slivers. Thinly slice the cabbage and onions. You'll want equal parts asparagus to cabbage. Zest the lemon, and add to the mix. Add the olive oil and the juice from one half of the lemon (unless you like your coleslaw with a bit more zing). Toss and salt and pepper to taste. Serves 4-6.

I also like to add white beans or dried cherry tomatoes to this salad.

Around Our House: Seeds are in the Mail

We ordered seeds for these cute little egg gourds. It is never too early to plan a craft for the kiddos.

Last night Scott and I finally made our seed order from Baker Creek Heirlooms. The catalog showed up in December and we have been oggling it for the last three months.

We ordered from them last year and got a great Purple Podded Pole Bean, that grew more beans than we could ever eat. I was harvesting over 7 pounds every few days! We also got a few orka varieties, pak choy, and three different melons.

This year I made sure to add a good variety of lettuces, broccoli, herbs, carrots, and most importantly squash and pumpkins. I found it the hardest to pick out squash. I love all the different colors and shapes of squash. After making pumpkin pie out of one the the most beautiful Long Island Cheese pumpkins last fall I don't think I can ever use a regular pie pumpkin again.

The girls and I will start planting out seedlings today, and then it is out into the muck to clean up the garden and get it going! I did notice yesterday that some very helpful bunnies have fertilized for us...


I couldn't resist this French pumpkin, Musquee De Provence.

Recipes: Dried Zucchini

Ahhhh Zucchini!

This year we've planted three hills of summer squash (cocozelle, black beauty, and yellow crookneck), so now we are faced with what to do with it all. One of my favorite and most interesting ways to put up the harvest is to make Dried Zucchini Chips. I make mine a little spicy and find that they are a perfect mid afternoon snack since they are full of flavor and crunch (and fiber so WATCH OUT!)

You will need a food dehydrator or you will need to be able to keep your oven at a low temp for a prolonged period of time (I've done this by cycling it on and off).

We bought our dehydrator at a garage sale a few years back, and there seems to be no shortage of them, so keep your eyes peeled.

Here is my recipe for Spicy Dried Zucchini Chips

5-6 medium to large summer squash (zucchini or other soft fleshed squash)
1 cup cold water
2 T Sriracha (A.K.A. Rooster Sauce)
2 T Soy Sauce
1 T garlic powder
1 T salt
2 T toasted sesame oil

Slice the summer squash into 1/4" chips. Mix together all ingredients except the squash. Coat the chips well with the marinade (I often let them soak while I set up the dehydrator).

Lay your chips out in a single layer on the dehydrator trays. My dehydrator will hold about 5-6 medium to large squash worth of chips, but yours may hold more or less.

Turn on the dehydrator and open the vent holes wide. Allow to dehydrate for about 24-36 hours. Rotate the trays several times during this process.

When your chips are completely dry, they should be quite crunchy. Store in a well sealed container. This will yield about 1 - 2 cups of chips.

Around Our House: Garden Booty

Big crop of the week.

In spite of the wilt plaguing our tomatoes, we are starting to get a good crop. I think I might try to can a few this weekend.

Our peppers are super happy. I think it may have been the extra fertilizer we tossed in when we planted them. I actually had enough to freeze about a pint. I usually just get a bag started and add to it until it is full. Seems to work well.

Our zucchini and squash are slowly coming, which is good, we are not yet overwhelmed. I baked a delicious zucchini cake last night and we had sauteed squash and zucchini for supper.

We get about two cucumbers a day which seems perfect for daily consumption, however, I will have to buy cucs to do any pickled this year. We used up the rest of our lime pickles, which are a necessity for chicken or tuna salad. I think I'll make the bread and butter pickles out of zucchini again this year, we tried it last year and worked great!

We also picked a giant bucket full of turnips. Hmmm. I have decided to try to make some Middle Eastern Turnip pickles (those funky bright pink pickles they serve at good falafel places). The recipe is fermented so I'll let you know how that goes!

Here are a few pics of our bounty.

Around Our House: How Our Garden Grows

Let the feast begin!

I just picked the first of our summer veggies. I've gotten a few random tomatoes, peppers, and squash over the last few weeks, but today was the first time I picked enough for a meal!

We've got wilt on the cucumbers and tomatoes again, and we are afraid we will have to deal with it for the next few years. We're monitoring which varieties do the best against it and plan to plant those next year. We have all but completely lost the Poona Kheera cucumbers, but the delikatesse are doing great (so far). I saw a few baby melons and squash today. I just hope they get enough summer to grow fruits.

It's been so cool, we are still picking lettuce, which is good since I forgot to plant chard or collards for summer salads...



Here is the garden a few weeks ago. The pole beans are JUST starting to flower.





The cucumber machine before the Poona Kheeras died.




The greens. And reds. We planted several types of lettuce, red orach, chard, and basil.



The big crop... Guess I don't need to wash the canning jars QUITE yet.

Easy Pickled Radishes

So due to our overabundance of radishes (we decided to do a "living mulch" this year). We have been seeking new ways to enjoy these sassy garden goodies.

Here is one super quick recipe that is tasty and so easy any knife wielding monkey could do it.

You'll need:
Radishes - probably about a pound or two.
A jar of Classen Pickles (or other dill pickle) minus all the pickles, save the juice

Slice the radishes and put them in the pickle juice. Put the lid on and leave it in the fridge for a week. Good as a Bloody Mary garnish, fun on a salad, or just a yummy spicy snack.

Gardening. Ugh. I hate the weeding but love the harvest. Ah well. We just gave the tomatoes a layer of newspaper and compost and forced their unhappy souls into tomato cages.

We picked out first "june bearing" strawberry today. If I didn't have children, I could tell you how it tasted... Looks like I may get one soon.


We've got three mysterious pole bean black holes. No matter what I plant there, they won't grow. I may have to give in and let one of the volunteer tomatoes take over. Our damn okra won't go either... Guess my thumb isn't yet green enough.

Scott is out here right now erecting our bean tee pees. I am admittedly pretty excited. Although, I have a feeling hunkering down amidst bean plants and all of the pollinating pals may not really float my boat anymore. The kiddos will probably like it.





I froze about 2 quarts of rhubarb. I've already made two batches of Rhubarb Jam. We have one frozen apple pie left from last fall's apple extravaganza. (see kiddos sitting in the harvest). And about fifteen jars of Apple Butter... I am excited for the tomatoes. We finally finished all of the tomato chutney and canned toms, and we have nearly eaten all of the sun dried cherry tomatoes.

Grow Baby Grow...