Hello All!

Happy 1st day of fall. Strangely enough, it really does feel like it doesn’t it? As I write this post, my hands and feet are feeling that chill that arrives with the season, although my mind keeps asking – what ever happened to summer?

Because we had one of the coolest summer seasons in memory, much of our summer produce has some ripening to do. Just yesterday when in my garden, I noticed plenty of new flowers on the tomato and cucumber plants at the same time the chard has begun to deepen in color and increase in size. Two seasons at once.

So what can we do to extend the life of our summer gardens and protect them from the cool that is settling in?

One easy tip is to place floating row covers over our crops. The covers [Reemay, a lightweight polyester fabric  is a good one] act as blankets to help keep the environment a little warmer and encourages fruit ripening. Using a crop cover is especially important to keep plants warm in the cool nighttime temperatures. When plants get too cold, their metabolism slows down. This means their growth slows and their ability to process nutrients decreases. 

Another good practice is to apply a fresh layer of mulch to the garden. Pay careful attention to mulch up to the base of a plant, not touching the stems. Mulch helps not only keep in moisture, it works to keep warmth in the soil.

Crops that would benefit from these garden tips include: tomato, eggplant, peppers, cucumbers and basil.

Enjoy the day!

Carrie-Anne

Hello All!

With summer behind us, I challenge each of you to take a simple quiz. Don’t worry, no grades here. No one will even know how you do on it. You do however need to be completely honest!

Was your spring/summer garden a success?   Yes/No

Did your garden produce as you expected it to? Yes/No

Did you give up on the garden before the end of its cycle?  Yes/No

Did you have problems with pests?  Yes/No

If you were a first time gardener, was it a good experience overall and would you do it again?

Were you overwhelmed at any point? Frustrated and unsure of how to handle issues that came up?

That was not too hard now was it? Easier than gardening in the heat of summer!

If you are like most of us, each year we set out to have the greatest most fabulous garden ever. In late winter, early spring we pour over garden seed catalogs and make our wish lists. Then spring comes around and we realize we haven’t gotten our seeds ordered, forget started.

How about the garden beds? Did we use the lasagna layering technique in the fall to get our spring beds ready? Did we add compost over the winter or did we approach our veggie garden like an DIY weekend project?

When we did get plants into the ground, did we make a conscious decision to use plants that were locally grown using non-genetically modified seeds and only OMRI approved chemicals? Were we diligent about feeding our garden the nutrients it needed to grow healthy plants - abundant with absolutely amazing flavor?  

If you are feeling like you have failed, please don’t. I am a grower by profession and my home garden was not something I will be adding to this years Christmas letter under the category of amazing successes for the year!  I did not water it as I should have. I did not keep as current with fertilizer and pest control as I should have.  I had less of what I really wanted in my garden [black krim & green zebra tomatoes] and more of what I didn’t want – Bragada bugs!

To be truly successful at almost everything, including gardening, we have to get out there and work at it. We can not learn it all in a book, we have to get our hands in the dirt and learn as we go. Taking note of your summer garden is key to future success. Be honest with yourself. Did you over plant? Did you give your garden the time it needed?

The key here is to learn from the sucess you had and build on that! Identify the areas where more time, education, paitence is needed and be mindful of it. Keeping a journal of your seasonal gardens is valuable. You can make note of where things were this year so that you can rotate them next year [I use photo].

If this years garden has left you completely disillusioned, ready to throw in your gloves for good – WAIT!

Join us for RIPE! A Fall Garden to Table Festival on the 23rd of October to feel the dirt that we are using in Olive Ave. Market’snew  raised bed. Help us plant heirloom herbs and add compost. Get your questions answered. Reenergize your commitment to eating the most flavorful, must nutrient dense, most seasonally fresh produce – what you grow right in your own backyard [rooftop/balcony/window seal, etc]. All of your favorite  cool season heirloom vegetable and herb plants will be on hand.

Eating fresh and local is not reserved just for spring and summer months. Seasonal eating is a way of life-365 days a year. Fall gardens reward us with delights you just don’t really have in the warm seasons – the spice of arugula, mustard greens, mesclun salad greens – the crip, sweet crunch of autumn blend, oakleaf &  butterhead lettuce – the savory sugar snap peas, purple cauliflower, magenta and bright light chards! Best part, it is easy! No blistering heat. Less bugs. Less watering. Less weeds. My kind of garden.

Enjoy the day!

Hello All!

Well it’s official. Fall is here, which means before we know it, many of our summer herbs will be gone.

I don’t know about you, but the thought of not having fresh basil on hand makes me a little sad. While I do grow the African Blue Basil, for some recipes, I prefer the sweet or lime varieties.

So what can we do now to keep the tastes of summer fresh into fall and beyond? Freeze your herbs!

Simply gather your fresh herbs, wash thoroughly & towel dry. Remove as much stem as possible and finely chop your herbs [basil, summer savory parsley]. Fill ice cube trays with your chopped herbs, leaving room to add a small amount of water [or broth] to the trays. Freeze. When frozen, transfer frozen herbs into a freezer safe zip-lock style bag. Mark the date on bag. I like to use them within 90 days.

When ready to use, simply drop the frozen herbs into your dish – closer to the end of cooking time.

For a easy and time saving variation, combine herbs you would normally use and freeze combinations in your ice cube trays. For an  easy Italian seasoning, add oregano and garlic chives to your basil and freeze them together.

Enjoy the day!

Carrie-Anne

This morning, as we made our way to the farmers market, a noticeable crisp chill was in the air.  While at market,  butternut squash, pumpkins and apples took the places of summer peaches almost overnight.

Friends, a seasonal transition is underway! Not only are the days becoming shorter,  the nights a little cooler,  our fruits and vegetables are changing from bright,  juicy and delicate to darker, richer colors with meatier textures. If we are observant, there is a subtle change occurring in each of us as well.  With the long, hot days of summer almost a thing of the past, a subtle urge to settle in to our homes and return to our kitchen is beginning to take hold.

I especially love to cook in the upcoming fall and winter seasons. Brisk days with darker, longer nights encourages me into the kitchen with thoughts of baking spiced apple pies, hearty soups and roasting winter squashes.  But here we are, in between the heat of summer and the true coldness of fall or winter. For months, we have lived off fresh tomato and basil or grilled meats and field fresh vegetables. Leaping straight into stews  and dinners that take hours to prepare can be a bit challenging. 

What do we cook in between?

Magic answer, friends - cookbooks! Thanks to my  friend James and the A.K.Smiley Library, I now have an ample supply of cookbooks on hand. My plan is to spend the remainder of the weekend savoring each of them; drawing inspiration for meals to make with all of the golden onions, leafy greens, red beets, orange squashes and red apples that will soon be abundant.

Since joining the farmers markets as a producer, I have made some good progress shifting my families diet to more vegetable and fruit based.  Wanting to build on this new healthy habit, I have decided to use this seasonal transition as an opportunity to shift my family’s diet to even more vegetarian meals. Fall produce is inherently more “meaty” – just think of apples, mushrooms, potatoes Brussels sprouts and pumpkin.

When browsing the cookbook, “Moosewood Restaurant Celebrates, Festive Meals for Holidays & Special Occasions”, a recipe for Pumpkin and Mushroom Lasagna caught my eye.  The thought of meaty mushrooms flavored by fresh sage offset by rich ricotta –  all sweetened by savory pumpkin with a hint of nutmeg makes me actually want to heat up the oven before it is even cool. Knowing how beautifully lasagna freezes gives me the added encouragement I actually need to spend an afternoon in the kitchen.

Pumpkin Mushroom Lasagna
very closely based on a recipe from the Moosewood Collective with a more herbal twist!
makes a 9″x13″ pan

2 yellow onions, diced
2 tablespoons olive oil

2 -4 fresh garlic cloves, minced
1 lb sliced mushrooms
1/4 cup chopped fresh sage leaves
1 teaspoon salt

1/4 white wine
1 cup chicken or  vegetable stock
2  fresh, local eggs, lightly beaten
2 cups of freshly cooked and pureed pumpkin
3 cups ricotta
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

1/4 teaspoon fresh French thyme, finely chopped
3/4 pound uncooked lasagna noodles – Trader Joes
1 1/2 cups crumbled ricotta salata
1/2 cup grated romano  parmesan blend

In a large pot, saute onions & garlic in oil for 5 minutes. Add mushrooms, saute another 5 minutes.. Add  white wine, sage, salt, and stock. Simmer on low heat for 5-7 minutes. Set aside.

In a large bowl stir together eggs, pumpkin, ricotta, pepper, thyme and nutmeg. Set aside.

Preheat to 375F and lightly oil a 9″x13″ baking dish.

Dip out about 1/2 cup liquid from the sauteed mushrooms and pour into the prepared baking dish. Cover bottom with a layer of lasagna noodles arranged close together. Evenly spread on half of the pumpkin mixture. Spoon on about a third of the mushrooms and sprinkle with a third of the ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sauteed mushrooms, and another third of the ricotta salata. Finish with a layer of noodles thoroughly moistened by the last third of the sauteed mushrooms. Evenly sprinkle on the last third of the ricotta salata and top with the grated romano.

Cover and bake 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, noodles are tender, and the top is browned. Remove from oven and let stand 10 minutes before serving.

Enjoy the day!

Carrie-Anne

Hello All!

RIPE! Will feature:
The  planting of a raised bed on the grounds of the Olive Ave Market
Local farmers & fall produce
Our locally grown herb & heirloom vegetable plants
Students from the Grove High School showcasing a Garden to Table Curriculum in support of raising funds for the Barton House renovation [the home of their new kitchen]
Ongoing children’s story time featuring garden/nutrition based literature
Garden based crafts for children
Jams and preserves created using locally grown produce

Organic fertilizers & pesticides
Growing berries and fruit trees in the home garden  plus kits for building raised beds!
Event Details:
Saturday, October 23rd 10:00a.m.– 1:00p.m. 530 West Olive Ave. Redlands, CA.For those who want to get started with their own edible garden, this will help show them the way. For those who have limited space and still wish to plant lots of edibles, they will be shown how. For those who have no clue how or what to do with herbs and leafy greens, samples and recipes will inspire and enlighten.

Please help us get the word out about this exciting community event! Tell a friend or two.

What a great day it will be!

In a few weeks, it will all be over. The Saturday morning certified Farmers Market in Redlands will draw to a close at the end of September.

If you have not been to this market or it has been awhile, there is still plenty time.

Join us each Saturday morning in September from 7a.m-10.a.m. in the parking lot adjacent to Redlands Blvd [between 5th & 6th street] for lots of fresh, local seasonal produce, raw cheese and honey, cut flowers, jams & preserves and of course, our own certified naturally grown fragrant herbs & heirloom vegetable starters.

Don’t forget, you can  always email [cparker@rollinghillsherbs.com ]  us ahead of time with a list of the plants you are wishing for. We are happy to bring them with us to market [ which ever market you choose - either the Saturday morning market or the Thursday evening market which is where you can find us along with locally grown produce, year-round!]

Many  of the fall heirloom veggie plants you have been waiting for  arrived at the market this morning. They are selling well and we expect to sell out of some varieties early [the Bragada Bug decreased our inventory a lot! - see post to learn more about these pests!] This morning, the market and Rolling Hills Herbs & Annuals was featured in the Redlands Daily Facts - be sure to take a look!

 See you next Saturday!

Carrie-Anne

Do you love history, enjoy cooking and dining on delicious foods prepared from locally grown fresh produce?

The San Bernardino County Museum Association is hosting  Harvest Tastes at the Asistencia- Saturday, October 30th from 10:30a.m – 1:30p.m at the Asistencia in Redlands on Barton Road.

You are invited to watch as Roberto Argentina of the Farm Artisan Foods prepares a delicious gourmet brunch, demonstrating techniques we can all use at home to create quick and delicious cuisine using fresh, local ingredients.

Live music  will fill the beautiful courtyard. Rolling Hills Herbs & Annuals will be on hand offering our locally grown culinary herbs and our fall heirloom vegetable starters. Local  growers and farmers will be offering a bounty of fresh,  seasonal produce . Come and learn more about the fascinating history of the Asistencia and the slow/local food revolution that is sweeping our region!

Seating is limited so call the Museum Association for reservations at 909.307.2669 ext. 225. Cost is $75.00 per person for this event.

Have you noticed that somethings in your garden are not looking so good lately? [Besides the normal  impact of heat?] Does it look like  something has been nibbling away at your plants?  By any chance have you seen something that looks a bit like a lady bug in your garden?

Does it look like this?

The pest is called the Bagrada Bug and it is doing some severe damage to edible and ornamental crops. With a taste for the Brassicaceae (Cruciferae) crops, [which includes important foods like cabbage, kale, turnip, cauliflower, mustard, broccoli, and radish, - our FALL CROPS] ,  an ability to move in and out of soil and to  FLY, quick action must be taken to protect our gardens.

If you find them, remove all that you see by hand. If there are a lot in the plant – REMOVE THE PLANT! It would be better to replant then to leave a heavily infested plant in the garden . Take away the pest hotel! 

Since the Bagrada bug travels in and out of soil, if you find a major infestation, you will need to address the soil as well. One suggestion is to lay down heavy black tarp [plastic will do in a pinch] on the soil where infected plants were, anchoring it down with bricks or stones. Allow the sun and heat to bake the soil for several weeks. Doing so may help kill not only the bugs that have moved into the soil for moisture and protection, it may impact the larvae as well.

Using a OMRIapproved insecticide is HIGHLY recommended. For the home gardener, Safers Insecticidal Soap  or Eight by Bonide [which is not OMRI approved and should be used when the majority of the crop is threatened with complete failure - an extreme measure]  can be used [be sure to dilute according to package directions and wear protective clothing - just because a product is over the counter and  approved for organic gardening does not mean the product may not be toxic!] you can find Safers at  Peaceful Valley Farm Supply or Cherry Valley Nursery  and just about everything else your organic garden needs!

Be certain to mark your calendar with your application date and reapply according to directions. Missing applications when you have an infestation will allow the pest population to continue.

As San Bernardino County Agriculture and the University of Riverside have pointed out, this pest is somewhat new to the West and not much is known about it. This means that we do not know exactly how to control or rid ourselves of it. The suggestions listed are our most educated approach to dealing with the Bragada Bug. As UC Riverside points out, Bagrada bug is found in East and Southern Africa, Egypt, Zaire and Senegal. The global distribution of this pest also includes southern Asia and southern Europe (Malta and Italy). This pest is only known from Southern California in the USA.

Recently, I wrote to the University of Redlands Biology Department for some insight. “soap is one of the few organic methods that is apparently useful, at least against the young bugs. There don’t seem to be any real “silver bullets” out there, at least not that anyone’s talking about widely.

I’ve only searched very briefly for answers to this problem. I will keep my ear to the ground and let you know if I hear any hopeful news about alternatives to pesticides.

A few quotes that might be useful:

“Eggs laid in the soil are readily killed by cultivation, so frequent light cultivation (once or twice a week) of the vegetable beds will help in controlling this pest (Keizer and Zuurbier; Horticultural Research Program, Botswana).”

“Watering and overhead irrigation disturb bugs discouraging them from feeding on the crop.”

“Growing strong smelling plants such as garlic, onion or parsley near the crop are reported to reduce infestations (Dobson et al, 2002).”

“A mixture of chilli, soap, garlic and paraffin has shown to be an effective control method in trials in Namibia (Keizer and Zuurbier).”

“Anecdotal reports from organic growers suggest that biopesticides (pyrethrins, azidirachtin) approved for use in organic production have not provided adequate protection.”

“The easiest way to control them without pesticides is to remove the infested plants, cultivate the soil to kill the unhatched eggs, and squash any bugs that remain.”

See http://www.infonet-biovision.org/print/ct/103/pests

Brian Spitzer

Assistant Professor, Department of Biology University of Redlands

brian_spitzer@redlands.edu

Which leads to my soapbox moment for today. First off, we really need to take a look at where we are getting our plants! If a plant is not grown locally [I define local as within the state with a preference for plants grown within 50 miles],  a native to California or the West, maybe we should pass!  Imported plants do not usually do as well in our climate anyways. They require more water and chemicals to coherse their mere survival. This is not ecologically sound. It is not sustainable. On top of this, importing something from half way across the world dumps how much pollutants in our atmosphere? And imports how many new pests that we do not have a clue about and which do not have a built in local natural predator?

Food for thought.

Last words on this. They are an aggressive bug – don’t hesitate to be even more aggressive!

Enjoy the day!

Going to be home this Labor Day weekend?

Slow Food Redlands is hosting a community Eat-In this Monday the 6th,  from 11 -1 pm at the Grove School’s Farm Campus, Redlands.

So what is an Eat-In? The event is an opportunity to bring people together to share a meal and show support for a cause like getting healthy food into schools and passing the Child Nurtition Act. Last year, there were more than 20,000 attendees at over 300 Eat-Ins across America in ALL 50 states.

And what is Slow Food? It is a GLOBAL grassroots movement with thousands of members around the globe that links the pleasure of food with a commitment to community and environment. Slow Food seeks to create dramatic and lasting changes in the food system – individuals working collectively to make good, clean and fair foods available to all!

The event is a potluck event featuring:

• Homemade cookies
• A school lunch comparison
• Cooking classes
• Planting for children
• Letter writing to legislators in support of the Child Nutrition Act

Bring your family, friends and a potluck lunch dish for 10-12 people!

Want more info? Give  Stephanie Georgieff  a call at 714.910.4295

Rolling Hills Herbs & Annuals Online is your source for regional gardening tips, simple garden to table recipes and information that encourages eating fresh, local and sustainably . Be sure to check out our blog, Facebook Page and some photos from flickr.

Wondering what a backyard nursery or edible landscape looks like? Welcome to our garden!