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Archive for the ‘Cooking’ Category

Rhubarb Crisp

The rhubarb is exploding out of the ground – it’s time to make a crisp!  There are many ways to eat this tangy plant but my favorite way is in a crunchy, nutty, sweet and sour dessert. Ingredients: Fresh rhubarb stems 1/4 cup tapioca or flour for thickening the juices 2 cups sugar One cup […]

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Time to Dry Herbs

Drying your own herbs is a great way to spice up your dishes, make nice presents and save money.   The fragrant oils are at their peak around mid-morning so this is a great time to harvest.  If you need to wash them then give a light spray with the hose first thing in the […]

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Pickled Snow Peas

Each summer I start off eating the new pea pods thinking there will never be enough, soon it’s time for succulent stir fries with mushrooms and chicken then before I know it there are snow peas everywhere and I don’t know what to do with them.  Last year I tried pickling them and they are […]

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I have always love pickled asparagus but never thought to try making my own so I decided to give it a try! The first step is to sterilize your jars by boiling them for ten minutes. Next pack them with a clove of garlic and washed, trimmed spears. As with most canned products the fresher the […]

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Making Rose Petal Beads

Have you ever wondered where the name rosary comes from? Originally the beads were made from rose petals! Here’s how you can make your own scented beads.

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Goat Shed to Greenhouse

The goats and chickens have moved out so time for a she-shed with a greenhouse!

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This 2.3 acre San Diego community garden is flourishing with 85 families growing everything from greens to bananas.

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Plant Labels

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Twig Barriers and Supports

Now is the time to get out and prune so there are lots of available branches and twigs to work with.

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Balm of Gilead

Balm of Gilead is good for cuts, scrapes and sore muscles. On a walk yesterday I found a downed cottonwood tree with ripening buds. To make the balm fill a mason jar half full of the resinous buds then add olive oil to the top of the jar. Cover with a paper towel and stir […]

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