Blossom's Wild Herb Lavender Farm

Within the next month we will be offering an easy to make Succulent Wreath, but for now, here are the fun instructions.
1.  Submerge wreath in water for an hour or until all air bubbles escape.
2.  Place wreath on waterproof table with hanger at 12 o'clock.
3.  At 12 o'clock stick pencil in wreath and with your thumb gently open wide enough to fit in Sempervivum plug, avoid breaking fishing wire.
4.  Gently place Sempervivum in whole.

5.  Repeat with another whole about 4 inch down creating a mini triangle with the sempervivums.
6.  Repeat the process  around 8 o'clock 2 o'clock and 4 o'clock.
7.  You are now ready to move on to the 9 Sedum's in Kit. Place sedums in between Sempervivums in a triangle format.
8 . You can add succulent cuttings at any time to fill in hole if you choose.
9.  Keep your wreath flat for about two weeks before hanging it. The succulents need this time so their little roots can anchored into the wreath.
10.  While it’s horizontal, use your wreath as a centerpiece or table decoration by the front door or on the patio – just be sure to keep it protected from rain.   Do not water until wreath is dry, you will surely rot the plants if too much affection is given.
*Putting a focal element off-center, at 5 or 7 o’clock, creates more visual interest.

Thank you for supporting our American FAMILY Farm!

Blessing, Gayle Zimmerman

Every year at Christmas my Mom would make potato candy for my father, his father was from Norway and his Mother was of Pennsylvania Dutch heritage. So I believe this is from my grandmothers side of the family. 

My son was doing a report at school and need to bring in a treat.  So with a little help from me he proceeded with caution and prepared his extra credit. He was quite pleasantly surprised at the results. My mom would also would use leftover mash potatoes when she had them. Enjoy!

1 medium boiled potato, chilled
*Do not cut in a bunch of chunks it will get watery
1/2 vanilla extract *My addition
1 or 2 boxes confectioners sugar
Creamy peanut butter 

Mash the cold potato with a fork on a bowl making sure you do not have any lumps or skin add vanilla extract and start adding powdered sugar. The mixture will be runny, so keep adding sugar till you get a doughy consistency. When dough is firm, roll out into a circle about ¼- to ½-inch thick. Spread with peanut butter,
leaving a ¼-inch edge. Roll up, jelly-roll style, Refridgerate for an hour (easier cutting) and slice into ½-inch slices, allow to air dry for an hour then package and store in the fidge.

And as always, thank you for supporting our family farm!

Gayle

Believe it or not after all the years of growing basil, I have never tasted pesto. I had planted about two 50 foot rows of basil plants and was planning to make basil vinegar for sale...... but since sales have been down, I decided not to waste anymore vinegar -- until I sell one bottle.

So with about two bushel of herb, I decided to make a small batch. I think I always shied away from pesto, due to the large amount of oil and nuts.

I cut this out of the local Chronicle Telegram based in Elyria Ohio, and uses less oil and nuts then other recipes I had researched.

2 solid cups basil leaves
2 clove garlic (I use 3 since I love garlic).
1/4 cup toasted walnuts
salt and pepper to taste
Whirl in food processor then add
about 6 Tablespoons Olive Oil

Enjoy!!!
Thank you for supporting an
AMERICAN FAMILY FARM!  Gayle

Ps. I will be posting pixs, I accidently deleted them.... Planning to make more for the freezer...

•  Allspice
•  Cinnamon sticks (after soaking cut with pruning shear)
•  Cardamom pods
•  Tonka beans
•  Star Anise
•  Clove buds

 I used dental floss and sharp needles to push through the softened spices.  You can buy nice necklace closures at a local craft store EVEN WALMART.

This smells wonderful.   I do sell bulk spices by the pound so you visit my website if you need a larger amount then you can buy at the local grocery.  

I found this recipe at the Washingtion Post Newspaper...  This was fresh tangy...     Use any type of milk percentage..... No fancy equipment needed.

1/2 gallon pasteurized milk make sure it is not ultra-pasteurized
1/2c active culture plain yogurt as your starter
crock-pot
thick beach towel or blanket

Turn crockpot on low.  Add milk; cover & cook on low for 2-1/2 hours
Unplug crock-pot. Keep lid on, and completely wrap crock-pot in large thick towel or blanket for insulation, let sit for another 3 hours.
 At the end of 3 hours, in a small bowl, whisk 1/2 cup active culture plain yogurt with 2 cup of the milk from the crock-pot and return to crock-pot.
Keeping crockpot unplugged, completely re-wrap in heavy beach towel.
Allow covered for another 8 to 10 hours.
Yogurt will have thickened but will be watery. Now you simply ladle yogurt into a paper coffee filter within a fine wire mesh strainer and allow to drain into a bowl into the bowl for about 30 minutes.   Store in a plastic covered container and will stay fresh for 7 to 10 days.
My breakfast consist of  a squirt of sugar free maple syrup and homemade low fat granola.
I have used honey or stevia to sweeten, fresh fruit, jam and fruit extracts to flavor.  If you want a smoother yogurt give a whorl in the blender.
Always keep keep a a bit yogurt for  your next batch.
If you like a thicker yogurt like greek simple allow to drain longer and for yogurt cheese strain over night in the fridge.

***I just found this post which I thought was important:
Only half of the process is listed here!!! Yogurt is a two step process, and simply heating the mixture is not enough. After the heating process, whichever method you use, you need to chill it covered in the fridge for several hours before consumption. The heat grows a Strep bacteria, the cold converts that into lactobacillus.(aka the good stuff) Also with each successive batch, your culture will be stronger, and it won't need as long to process."and simply heating the mixture is not enough.  

Fall is in the air and I have been putting off  the apple harvest.  Our weather has been sunny and I usually wait until a rain day to do chores like this.  I  cannot  remember the last time it rained here...
I have a function in the  morning so I made a batch of Apple Oatmeal Bars, I modified it a bit by using 1 cup apple sauce in place of the original 1 1/2 cup butter.....   I did not have my glasses on to see the pre-bake crust and instead baked it 45 minutes.  It is slightly gooey on the bottom but I not going to tell anyone.... I did not follow instructions.  I also made my Aunt Marge (from Howard Pa) apple cake with my version of bourbon sauce  for a Saturday dinner at friends in Valley City.  I post  it the next time it rains...... 

Apple Oatmeal Bars
Measure Ingredient
2½ cup Flour
2½ cup Oats
1½ cup Packed brown sugar 
1/2 teaspoon Baking soda
½ cup Butter, melted
1 cup Applesauce
1 teaspoon vanilla
1 teaspoon maple extract optional
4 1/2 cup Finely sliced apples
1 T.Cinnamon



Stir together flour, oats, brown sugar, cinnamon and soda. Stir in melted butter applesauce. vanilla, maple extract until well combined. Set 2 cups of oat mixture aside. Pat remaining oat mixture into an ungreased 15 x 10 x 1 inch baking pan. I used waxed paper  to smash it down.  Bake in 350 degree oven 12 minutes. Carefully layer apples atop baked crust and remaining oat mixture. Slightly pat oat mixture into filling. Bake in 350 oven 20-25 minutes more or till top is golden. Cool in pan on wire rack. Cut into bars. Enjoy.......

Happy Gardening, Gayle

My fruit  trees are bursting with apples this year, but my sprayer broke and was not able to purchase a new one.... so I had to share this years harvest with a few squirming pals.   It will be gallons  and gallons of applesauce.......  Which I use in recipes like barbeque sauce and replacement for oil in recipes, my son uses as a barter to eat sauce instead of green vetgetables.   This is an outstanding recipe I found on the net somewhere....  I added maple extract to give a depth of flavor... Especially when you leave out the nuts and raisins.

Chunky Apple Muffins Recipe
I think it came from a Gourmet magazine about 12 years ago.
24 muffins
4 cups peeled baking apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
(I added 2 teaspoons maple extract)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

1.In a large bowl toss together the apples and the sugar.
2.In a small bowl whisk together the eggs, the oil, and the vanilla.
3.In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
4.Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
5.Batter will be stiff.
6.Stir in raisins and walnuts.
7.Divide the batter between 16 greased muffin tins.
8.Bake in a preheated 325 oven for 25-30 minutes.
9.These are best eaten right from the oven, but you can enjoy them a day later too.

I love reading great recipe blogs, and I had to share. 

http://bakerella.blogspot.com/

and

http://thepioneerwoman.com/cooking/category/all-pw-recipes/

I have been keeping myself busy with creating living wreaths from plants that tolerate neglect....  I am planning to try herbal plants - but I feel that they will need much more attention to keep alive...  I am hoping to have them ready for the holiday Season...  The wire frames are handmade and take very long to stuff with moss.....  Then there is the planting and there are lots and lots of plants.... this is why the cost is costly but they will last for years and besides you can steal cuttings which is simply easy to root.

I hope you will enjoy them as much as I enjoy making them.

Gayle at Blossom Farm

It has been about a week since my daughter moved out of state, sorta missing her today.  I made cold cucumber yogurt soup and I know she would have enjoyed it.   The other two boys I live with will not eat anything green.
I also want to thank for the folks that sent me a kind word and poems....  I remember meeting someone a few months ago who told me her son after college just joined the service....  I thought how horrible for that mom, but she told me as long as my son is happy, I am happy, so that is my advice I am telling myself.  
So if you have a garden filled with cucumbers, try this soup it is surprising good.

Ingredients 
2 cucumbers, peeled, seeds removed
1 garlic clove, minced
4 cups lowfat plain yogurt
1/2 cup water
1/4 tsp. salt
2 tbs. dill, chopped
Directions 
1.Mash the garlic with salt and then add all the other ingredients in blender
2.Add additional salt to taste.
3.Refrigerated at least two hours before serving to allow flavors to mingle.
4.Serve chilled. 
Optional:  Sprinkle with chopped walnuts and add a teaspoon of good olive oil.  ENJOY! GAYLE

 Ingredients:
1 cup distilled water
1 cup white vinegar
1 tablespoon baking soda
18 drops lemon essential oil 
Combine all ingredients in a  spray bottle with a pump. Shake, spray mixture on produce, and rinse thoroughly after 5 to 10 minutes.

It has been cool summer in Northern Ohio, but makes it nice to work in a sunny greenhouse.  So strange when I was in school, teachers from South Carolina were imported to the Ohio area, now times are so tuff here in Ohio for teachers that South Carolina is importing our Ohio teachers.   So I hope you southerners will welcome my daughter to the Columbia area.  
To take my mind off of not seeing my little girl not every day I plan to  make rose petal jelly.

Ingredients
3-1/4 cup rose petals  (or any edible flower petals)
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals

Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.
Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.
Place remaining 1/4 cup rose petals into 4 hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.

This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
Ingredients:
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
 
Directions:
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.

A tapestry of sensational succulents, will last for years. Use as a wreath or as a table centerpiece.

Handcrafted nine to eleven inch sphagnum moss wreath - the actual size with plants is over 11" in diameter. Planted with winter hardy living succulents from our very large collection of hens and chickens and stonecrops.
This wreath: Easy to care for for and will last for many years. Comes with separator legs and 6" long hanging chain. Can be used as a center piece or hanging. Plant mix might vary form the one pictured on our website, but we insure that it will be a large amount different textures and hues.

A tapestry with sensational succulents! The plants have a way of capturing the imagination with beautiful flowers, and interesting foliage and textures, making them irresistable.

Forgetting to water is not a problem. They thrive on neglect, so if mom or sending a special gift for someone that loves plants but tends to forget they need love too, this is a wonderful idea! But they will need water on occasion. Best to hang part shade.

Click here to visit the lising on local harvest.   If you have question about this please email me at:    hello-AT-blossomfarm-DOT-com

Have a great Day!  Gayle

The vodka helps with easier scooping.

• 4 cups lite half and half milk
• 1 vanilla bean, split
  
• 6 egg yolks
• 1 cup packed brown sugar
• 3 tablespoons lavender honey  (Click link to buy lavender honey)
• 1/4 teaspoon salt
• 2 T.  Vodka

Directions:
1. In a medium pan, heat the half & half milk and vanilla bean to simmer. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, lavender honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit,  when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.

2. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard, add the Vodka.  Cover the surface of the custard with plastic wrap and refrigerate for at least 4 hours.

3. When cold, freeze in an ice cream maker according to the manufacturer's 
directions.

4. Optional:  Sprinkle with fresh English Lavender Buds.

Hypericum perforatum
St. Johns Wort
Height: 15"     Zone: 5     Light: sun to part shade
Description:  Historically the astringent and antibacterial leaves were used medicinally and are still used externally by herbalists to treat burns. St. Johns Wort is gaining popularity as Nature's Prozac. For centuries, northern European women wore hyperium to repel demon lovers. With the spread of Christianity the plant was associated with John the Baptist; it was said that it flowers on his birthday and bleeds red oil in August on the day he was beheaded. Yellow and red dyes are obtained depending on the mordant used.

ST. JOHN'S WORT
In ancient times, the summer solstice was believed to be a magickal day. St. John's Wort was harvested on that day and used to ward off ghosts and evil spirits. It is also known as the "witches' herb" - witches used it to ward off the evil spirits, and Christians used it to ward off the witches!  

How to make  St. John's wort oil to sooth rheumatic pain as well as sprains and strains, cuts, wounds, as well as muscle and nerve aches and pains.

Simply pick the yellow flowers (dry them ) then place in a mason jar cover with olive oil, store in a cool dry place for two to three weeks.  Strain and add a vit E capsule.

As parents we all heard it before ---- if you get me this new pup, kitten or bunny, I PROMISE,  I PROMISE I will take to care it every day - that last about a week. So maybe you should allow your kids to start out with a nice huge glob of sour dough starter, if they can keep the goo alive for six to eight months they may just be old enough. They only have to feed it every 7 to 10 days and
you never know they may find the gooey glob of dough is just the companionship they need.

Basic Starter Without Yeast:
1 cup flour
1 cup milk
1/4 cup sugar

Mix all ingredients. Place in a loosely covered container and refrigerate for several days until mixture doubles in size. This may take 4 to 14 days. When doubled, the starter is ready to use or store in the refrigerator. "Feed" once or twice a week with 1 cup milk, 1 cup flour and 1/4 cup sugar.

Basic Starter With Yeast:
2 cup flour
2 cup warm water
1 pkg. dry yeast or 1 yeast cake

Mix all ingredients. Let stand uncovered in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or to store in the refrigerator. "Feed" as above.

Important to note:
Always start in a glass, pottery or plastic container.
Store the covered container in the refrigerator when the starter is done. The starter dough may smell quite sour and a liquid may form on its surface but this is normal. Stir the starter before each use. After using some of the starter, always leave at least  1 cup of starter.  To keep indefinitely, feed the starter every 7 to 10 days. Do not use the starter for 24 hours after "feeding".

Lavender in many parts of the country will be bursting in full bloom, so go to the local craft store, grab yourself some 1/4 inch ribbon in colors, make yourself some lavender lemonade (recipe below) and do some crafting for christmas stocking stuffers. If you do not own any of these fragrant gems click here to order yourself a lavender lovers herb garden.

Lavender Wands
To make these you will need at least 13 (use an odd number) long stems of lavender, freshly picked from your garden on a dry day, and about 3 feet of pastel colored 1/4-inch ribbon. Make a bunch, lining up the base of the flower heads. Leave an 8 inch length of ribbon free at one end, then tie the stems together just below the heads. Gently bend back each stem until the flower heads are enclosed by the stems. Take the length of ribbon you saved and weave it under and over each stem, traveling around the bundle several times until the flower heads are covered with ribbon. Tuck in the short end of the ribbon and tie a bow with the other end. Trim the stalks and the ribbon.

LAVENDER SYRUP
2 cups water
2 cups granulated sugar
2 tablespoons fresh or dried lavender blossoms
Directions
Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes.
Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade.

This is a recipe from Colorado State Extension Office.
The commercial brand of Deer Repellant is quite expensive, I thought you may benefit from this tried and true recipe.   It is quite weather resistant and needs to be sprayed again in 30 to 60 days. 

 
They state 20 percent of whole eggs and 80 percent water is most effective against our hungry friends.  But to prevent the spray from clogging the white membrane attached to the yolk must be removed.  Or you can cheat like me and use a product such as eggbeaters to skip this messy step.

As a spreader sticker I always add after filling the sprayer with a very small squirt of dish soap.
 
Other home made remedies have included human hair and Irish spring soap hung in used onion and potatoes mesh bags.    But remember if the animals are hungry enough they may eat anything.....   I wish I can say that for my boys in the family.

I HAVE HAD GOOD RESULTS AND FRIENDS HAVE ALSO!

We harvest our herbs at the peak of freshness and infuse in white wine champagne stock vinegar.  Our Herbes de Provence Champagne Vinegar changes with the growing season, Tarragon, basil, lavender, chive, fennel, thyme, bay leaves, lemon thyme, and garden burnet. With a dash of lavender honey. Since the herbs change monthly the color of the vinegar changes also.
Click here to view our new product Herbes de Provence Champagne Vinegar
Vinaigrette du Provence
Ingredients:
2/3 cup Olive Oil
2 1/2 tablespoons Dijon Mustard (I like Grainy)
2 1/2 tablespoons Herbes of Provence Champagne Vinegar
Fresh Ground Black Pepper, to taste
Preparation:
Whisk all ingredients until well blended. Serve vinaigrette at room temperature.

Do not limit your yourself to just leafy greens.  If you like a little sweeter dressing add a 1/2 teas sugar.