Plant Sale Online - Garden Club of Villa Park

This year the Garden Club of Villa Park has moved its plant sale online.  So far this is saving us some work.  And it is providing needed social distancing for pick up and delivery of plants.

If you live in the area of Villa Park, IL and would like to get in on the sale, here is the link.  We will deliver to anyone living in Villa Park, Lombard, Elmhurst and Bensenville, but those living in other communities can pick up their orders on Saturday May 2, 2020 in Downtown Villa Park between 11 AM and 3 PM

As always, we are featuring  herbs, native plants, vegetables and garden perennials.  We added a few more vegetables this year as many people want to try the Victory Garden idea this year.

In years past we have shared recipes with our visitors, but this year I will have to do that virtually.
So please visit the garden club website: www.homegardening.org and and find the page of recipes which should be linked on the home page.

Here is a Sample of the plants we have this year and a recipe to try:

Wild Indigo

Lemon Herb and Parsley Salad Dressing
1/4 cup vinegar
3/4 cup vegetable or olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp lemon thyme (or lemon basil or lemon grass)
1 tsp fresh parsley, chopped
dash of garlic powder

Mix together in a glass jar or cruet and shake well.  Refrigerate one hour before serving.  Keep remainder in refrigerator for up to 7 days.

Lemon Grass

Vegan Pesto
2 cups lightly packed fresh basil
1/2 cup raw, unsalted pine nuts
2 large gloves garlic
1/2 cup olive oil
1 Tbls lemon juice
3 Tbls nutritional yeast (substitute Parmesan cheese,if not vegan)
salt and pepper to taste

Blend all ingredients in a food processor and store in an airtight container up to 5 days.  Enjoy on pasta or as a dip for veggies.

ginger scented geranium

Springtime Tea Punch - Weekend Recipe

We are at the Villa Park Garden Club Plant Sale this weekend displaying herbs and selling plants for the garden club, so stop by and sample this refreshing punch that we will be tasting!

Springtime Tea Punch

2 cups sugar

2 Tbls BYP Zesty Lemon Tea

2 ½ cups water

1 cup fresh lemon juice

1 cup fresh orange juice

1-6 ounce can frozen pineapple juice concentrate

2 quarts ginger ale, chilled

In a saucepan bring sugar and water to a boil.  Boil for 10 minutes, remove from heat. Add tea and steep for 5 to 7 minutes.  Strain out tea, stir in the lemon, orange and pineapple juices.  Refrigerate.  Just before serving, combine with ginger ale in a large punch bowl. Serves 16 to 20.

Seed Swap and Seed Saving

Seed Keeper Company www.seedkeepercompany.com is coming to the Garden Club meeting in March – check out the Garden Club website for more details.  That got me thinking about my collection of seeds which is not organized at all.  I do keep them in a cool dark place (bottom drawer of a filing cabinet and in a recycled plastic cat litter container.)  But, as you can see, they are in envelopes, tins, plastic bags, seed packets, my own handmade seed packets, and my favorite -- paper bags.  Lots of paper bags, most with a single scrolled half name of the original plant on them. And I would not call them organized.

Many of these seeds are three years old or more and I felt it was time to either use them or give them away.  We are having a mini seed swap at the March Garden Club Meeting where members and guests can bring seed to share or just pick up seed.  I am going to provide paper bags and coin envelopes and people can pick up a few seeds and then at the meeting learn about the history of seeds and some seed starting and preserving tips from Carol and Kerrie of Seed Keeper Company.  They will also have Seed Keepers and other garden accessories available for purchase, so you can get organized too.  They have a soil thermometer that I absolutely covet!

How did I organize my seeds?

Gather

First I took them all out of the drawer and the plastic storage container and spread them on the table.  I placed those I thought were quite old to the far left so I could check the germination. 

Sort

The rest I sorted loosely into vegetables, herbs and flowers.  And then subdivided into species as needed. At this point I check seed for germination.  I placed 10 seeds on a damp piece of paper towel, folded it over onto the seed and placed them in a warm area (on top of my refrigerator and in my upstairs bathroom) and waited to see of they would germinate.  I get a loose percentage of germination rate by how many of the 10 seeds actually germinate and can give people a loose idea of how well the seed will do for them.  Since all seeds have different lengths of time they can be kept before they lose vitality this is an easy home method to check to see if you save that seed a bit too long.

Research

Then I grabbed a few reference books.  If I was going to place these in bags to take to the meeting I needed to include information about the soil needs, growing habit and germination periods for the plants so others not as familiar with them as I am can enjoy them.  I chose to put this information on an Index sized card, rather than writing it on the bag or container, then I can transfer the seeds to different containers and never lose the information.  Now only a name needs to go on the bag, box or envelope.  I used the Park’s Success with Herbs by Gertrude Foster as my main source for info.  Nobody knew seeds like Park’s back in the day!

If you want a copy of that seed info card - download this PDF!

Package

For the Swap I decided I would put a large amount into envelopes or bags and people could just pick up one small package with 10 to 20 seeds in try out at home.  For those with a larger garden I also kept some seed that I had in larger amounts, in paper bags.  Then they can scoop out some seed to grow.

Share

These are the finished collections of seed.  I have kept a manageable amount for myself to plant both indoors and outside (back into the drawer they go.) And have two containers of seed to go to the Garden Club meeting.  These are well labeled and can be used by visitors to the March Garden Club meeting to enhance their own gardens or start a new one.

UPDATE AS OF 3/7/2018: Our Meeting has changed!  We will now have a talk on seed starting as Seed Keepers has had to reschedule, but we will still be enjoying the seed swap beginning at 7:00 pm

If you live anywhere near Villa Park, Illinois (that is a direct west suburb of Chicago) then please feel free to stop by, our meetings are free and open to members of the public, even if you are not a member of the Garden Club of Villa Park.  The March Meeting will be held Tuesday March 27, 2018 7:00 PM for the seed swap, 7:30 PM for the informational meeting featuring Seed Starting at 320 E Wildwood Ave Villa Park, IL  (Lion’s Recreation Center.)

I would not say my seeds are organized yet, but at least they are in manageable groupings.  I will get a Seed Keeper at the Garden Club Meeting and then I can file them with the information on my seed cards!  Wow aren't I organized!

Eight Great Herbs to Grow

If you are new to herbs or want to experiment with an herb garden here is a list of 8 great herbs to get you started.  Remember that less is more in your first garden so pick 5 of these and get started.  I have included a recipe with each one to get your interest in these flavorful beauties peaked.

Eight Great Herbs to Grow

Cilantro — is the International Herb Association Herb of the Year for 2017. Cilantro is a cooler weather herb, so some zones may not be able to grow it in the thick of summer. But fresh cilantro from the garden is so fragrant and flavorful, you'll wish you could grow it all year round!  Successive sow a few seeds every two weeks in the same area of your garden to insure leaves to harvest all summer long.  Besides putting Cilantro in your salsa try it in your rice.

Cilantro Lime Rice

1 1/2 cups basmati rice rinsed 3 times and drained
3 cups water
1 tsp. kosher salt
juice and zest of one lime
1/4 cup cilantro leaves, rough chopped

Bring the rice, water and salt to a boil. Lower heat to medium low and cover, simmering until rice is tender and water absorbed. Fluff gently with a fork and add juice and zest of one lime, and cilantro. Fluff with fork until the lime and cilantro are blended evenly.

Basil — Great cooked or fresh, even prolific amounts of basil can get used. Make caprese salads, toss it in pasta dishes and sauces, and whip up some fresh-from-the-garden pesto that you can use now or freeze for later. Basil likes light, but too much direct sun can scorch the leaves. Pinching it back (automatic if you use it often) promotes growth.

Caprese Salad

Serves 4 as an appetizer

8 ounces fresh mozzarella
2-3 tomatoes
1 bunch basil
Extra-virgin olive oil
Sea salt
Black pepper

Slice the mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.

Rosemary — This hardy plant is good-looking and versatile. Use it in sauces, roasts, cocktails, and more.  Plant in a pot and bring in for the winter, as it is not hardy below Zone 8.  I am obsessed with herbal cocktails this year so I have this wonderful cocktail for you to try.

Cucumber-Rosemary Gin and Tonic

1 cucumber
1 lime
3 sprigs rosemary
2 oz. Hendrick's Gin
4 oz. tonic water
ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.

Thyme — I especially love thyme in potatoes (mashed or roasted) and in a lemon butter rub on roast chicken. This small-leafed herb packs a lot of flavor and is called for in many common recipes.  We grow it as an edging and also among the stones in the path because it is low growing and can handle the foot traffic.

Lemon-Thyme Bruschetta

Serves 10 as an appetizer

1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
Salt
Freshly cracked black pepper
Honey
8 springs fresh thyme
sea salt; optional

Preheat the oven to 425 degrees F.

Mix together ricotta and lemon zest. Season with salt and pepper to taste. Set aside.

Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned ricotta. Drizzle with honey, sprinkle with thyme. Serve warm.

Oregano — A kitchen staple, oregano from your herb garden will definitely get used in sauces, roasts, dressings, and more.  There are many varieties so always taste yours to make sure you get the flavor you want before bringing home from the garden shop.

Oregano Salad Dressing

1/4 cup cider vinegar

1 tablespoon salt

1 tablespoon sugar

2 tsp. fresh oregano leaves, minced

1 tsp. pepper

1 1/2 tablespoon fresh basil, minced (or 1 tsp. dried)

2 cloves garlic, cut in half, skewered on a toothpick

3/4 cup oil

Combine all ingredients, except oil in a jar. Let marinate in refrigerator for 24 hours. Remove garlic. Add oil and shake vigorously. Makes 1 1/2 cups.

Chives — Chives are nice in eggs, breakfast casseroles, in mashed potatoes with sour cream, and more. Chives' pom-pom-like purple flowers give your herb garden a nice touch of interest as well. And the flowers make a great herbal vinegar.  Chopped fresh, chives are a great addition to another spring item, radishes.  Spread some cream cheese on your fresh radishes and sprinkle with chopped chives for a wondrous garden snack.

Parsley — Throw it in sauces and salads. Parsley may well be one of the most ubiquitous herbs. It's a little more delicate than some of the others, but worth it to grow, for sure. Fresh parsley is also a surprising natural beauty ingredient that can promote circulation and has antiseptic qualities. Combined with lemon juice, the Perfect Parsley Toner makes a powerful skin toner and purifier.

Perfect Parsley Toner

1 cup water 
1/4 cup chopped parsley 
1 teaspoon fresh lemon juice

Bring water to a boil. Place parsley in a clean heatproof bowl and pour boiling water over it. Allow mixture to cool completely, then strain out solids and mix in lemon juice. Pour into a clean, airtight container. 

To use: Apply to your face with a clean cotton pad after cleansing.

Lemon Balm – Although in the mint family it is not nearly as aggressive as some mint plants can be.  You still may want to contain it in a pot.  Lemon balm is a great seasoning for chicken, fish and vegetables.  You can put the fresh leaves in a salad or toss them with fruit.  The best way to use them is in lemonade.

Lemon Balm Tea Lemonade

For those who are still a bit leery of tisanes, try this citrus drink and enjoy all the curative and relaxing properties of lemon balm too!

3 cups loosely packed lemon balm leaves

6 cups hot water

Juice of 4 lemons (about 1 cup)

3 Tbls. light honey

Pack the leaves into a 2-quart wide mouthed jar or pitcher, using a wooden spoon to bruise them lightly to release their aroma.  Pour the water over the leaves and let them stand for about an hour.  Strain and discard the leaves, then add the lemon juice and honey.  Stir or shake before serving hot or chilled with sprigs of lemon balm for garnish.

You can make this recipe with dried lemon balm.  Use 3/4 cup dried lemon balm leaves, crumbled and increase the water by 1 cup.

If you want Herb Blends containing these hers, check out these items from Backyard Patch Herbs: Herb Mixes and Herb Seasonings.

New Garden update - starting from scratch

Man I forgot how much work starting from scratch is with a garden.  And the weather is not cooperating.

Here is the space where the raised beds are to go... Grass obviously not dead.

Here is the converted sand box.  The herbs you see were rescued from my community patches last fall after we moved.  Some were transplanted late so I worried that they might not make it.  Some did not, others are coming up well.  To my surprise it was the Lemon Balm that died.. Lemon Balm, really?  The L-shape is for the new herbs for this year.

One leaf may be lemon balm, but I am not holding my breath.








This side garden is for cutting and wild flowers, but the soil is not warm enough yet to germinate the seed, so I have not actually planted anything!














This is the rain garden, doing its job after 1 1/4 inches of rain this past weekend.  It overflowed, so hubby admits that perhaps I should have made it bigger.  He convinced me to make it only 150 square feet.  We will be expanding it soon!


I wanted to cover that sewer clean out (upper right corner of rain garden photo) and got a great pot.  However, the color did not stand out at all against the green of the hedge, so I spray painted the set of pots terra cotta (actually "Cinnamon" according to Rustoleum) and they are so much more striking from the road now!

I will post another update when I finally have some good weather and can plant something.  This weekend is the Garden Club of Villa Park Native Plant and Herb Sale, so by Monday I will have all kinds of things to put in the ground.