Redlands, Saturday, 19:31, sunny with rain on the way

Old Man Winter  is approaching and from the looks of it, he is bringing lots of cold with him. Here in the nursery, winter has already arrived. This week, we saw our first frost. Thank goodness for the frost blankets we have been using to tuck in our plants at night.  More and more of our daily operations are spent indoors, processing information from last season and  pouring through seed choices for the upcoming growing season.  This year, our season starts a bit earlier as we prepare for the  Redlands Saturday Morning Farmers Market which is starting the first Saturday in January.

Growing only heirloom plants from seed is not as easy as you would think. No, I am not talking about the actual planting, germinating, thinning, transplanting, fertilizing, pruning, here. I am talking about the quest to find the most viable, reliable, reputable heirloom seed to begin with.

Heirloom. Open-Pollinated. Organic. Hybrid. GMO.  These are what we all choose from when we are buying seed which ultimately becomes, with one exception, they type of plant we will grow our food from. Confused? Not a problem. Here’s what you need to know.

Heirloom. Heirloom plants are are grown from open-pollinated seed varieties that either pre-date or are unaltered by modern,  man-made breeding methods. Heirlooms are known for their unique appearance, unrivaled flavor, historic fragrance and revered for their importance in maintaining genetic diversity.

Genetic Diversity- In a nutshell, the key to maintaining functional ecosystems [our gardens are mini-ecosystems] is having a wide array of  living organisms with their original blueprint [DNA] in place.  These plants possess the unique ability of  helping other living organisms [fungi, bacteria, birds, bees, bugs...] cope with ever changing environmental changes due to their wide adaptability.

Open-Pollinated. This variety of seed/plant will grow and produce seed that is genetically “true to type” – meaning plants regrown from this plants seed will result in a plant exactly like the original.  This is good, especially for growers and farmers for we can save seed from varieties of plants that do grow well in our areas to use for later plantings. The down side is that cross-pollination between same species of plants is common and thus we produce a hybrid.  Best example of this – tomatoes. If you plant more than one type of open-pollinated tomato plants, chances pollen from one plant will travel to meet with pollen from the other and then the seed from both may carry traits from one another.

Hybrid  This type of plant/seed comes from deliberate crossing of two distinct plants within the same species of plants [tomato with tomato] . The purpose behind this process is to combine the best traits of seperate varieties in to one plant. The benefit to a hybrid is that these varieties often have greater disease resistance and their produce can be more uniform in appearance. The down side is if you save the seed from a hybrid variety, you will not get the same plant again.

GMO stands for genetically modified organism. These varieties occur when we [man] deliberately takes genes from one species and artificially implants that gene into another species to create a seed/plant we would never find in nature. GMO crops are not allowed in organic farming and this is wise! Certain GMO crops have passed along their modified genes to other plants in the same species but we are uncertain of how to control this process.

Soap Box Moment re GMO:  What really is the human health impact of GMO on our own health? That is the million dollar question. Genetically modifying your non-edible flower is one thing, maybe. Modifying a food you eat, that is another. We know that when we alter a plants genes in this manner, plants produce an extra protein which we ourselves may or may not have the enzymes present on our system to process that “foreign’ protein.  In addition, there are some good studies that support the fact that fruits [produce from plants] from GMO’s contain less of the energy and vital proteins needed to support optimal health in young animals [http://www.owenfoundation.com/Health_Science/Pusztai/GM/GMHumanHealth.html] .

For  the sake of protecting our families health, yours and our environment – we do not use GMO plants or seeds and never will.

Organic. Now this is perhaps the most interesting category. Many of us have a definition in place when it comes to the term “organic”.  The term “organic”  refers to only to the methods by which a product is grown. According to the USDA,  “the principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole”. In addition,” organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.”

In a nutshell, this means  that GMO seeds/plants are not used in organic nursery/farming production. This is good. Can a hybrid plant or seed be used? Yes! .  Remember, organic refers to the methods by which they are grown. Interesting isn’t it?

This year, when the garden seed and plant catalogs arrive, we hope you will use this informatin  to mindfully select what you will grow and ultimately eat. Please give mind to using only heirloom  or open-pollinated varieties in your edible gardens. You will be glad you did for so many reasons – big and small.

Enjoy the day!

Redlands, 14:31, sunny and cool.

Thanksgiving is next week which means it’s time for us to start our famous herb turkey infusion. What the heck is an infusion, you ask? Basically, its adding herbs, fruits, spices, even garlic to olive oil and allowing it to set for several days [sometimes several weeks] – enough time that all of the flavors mix to create an amazing culinary experience. The longer it sits the better, so this week is the perfect time to get your infusion going.

Traditionally, herbs used in the roasting of a turkey are sage, rosemary & thyme. We use all of these plus several full heads of garlic, fresh Meyer lemons, cayenne pepper, black peppercorns  and organic grey sea salt.  It’s the percentage of these herbs used plus the ability to stuff the cavity with the herb infused lemons and drizzle the whole bird with the yummy oil that makes this recipe simply amazing!

Rolling Hills Signature Turkey Herbal Oil & Rub

10-12 sprigs of freshly harvested Rosemary- rosemary stripped from stems [enough to make about 1 cup]

Freshly harvested Sage [just the leaves - enough to measure 1 cup]

Freshly harvested thyme [we use French] stripped from stem [enough to measure 1/4 cup]

3 full heads of garlic [red garlic is awesome, any organic form will do] broken apart, paper husks removed and smashed with the side of a knife

6 Meyer lemons, quartered

1 teaspoon cayenne pepper

2 teaspoons of grey course sea salt [or our signature herb salt blend found at Olive Avenue Market]

2 teaspoons of peppercorns

Organic, first pressed Olive Oil

On a cutting board, chop sage, rosemary, thyme and garlic. Finely chopping is not necessary. Add chopped herbs and garlic to large jar [reused mayonnaise works well]. Add quartered lemons, peppercorns, cayenne and salt. [note, salt can be omitted]

Press down contents of jar and fill with olive oil. Seal and refrigerate for several days, shaking [mixing] it once a day.

We like to strain the oil the day before Thanksgiving – inserting the lemons and a few garlic cloves to the cavity of the bird and place the remaining garlic just under the skin on the breast side [cooking it upside down allows the flavors to travel deeply into the breast meat]. We drizzle the olive oil over the turkey then tuck the turkey into a cooking bag and refrigerate until ready to roast. [we swear by those cooking bags - following the instructions on the box.

If you do not use a brine turkey or salt in the olive oil/herb infusion, you can create a salt rub to use as well. For this, in the past we have used grey sea salt, black peppercorns [crushed] paprika and a hint of cayenne [this year we will use our herb salt blend]. Combine and rub on to turkey prior to drizzling with herb infused oil.

Enjoy the day!

Redlands, 21hr32min, sunny, bright & getting hot.

As many of you know, before devoting myself to my true calling – growing plants that improve our health and well-being, I spent may years in the field of health care. Having always walked the unconventional road, traditional allopathic health care did not resonate with me. I think it had a lot to do with growing up with both a father and brother who where brittle, insulin dependant diabetics. From the earliest age, I watched as mankind attempted to control the uncontrollable through the art and science we call medicine.

It wasn’t only the impact of diabetes I saw. My father also was an epileptic with  Addison’s disease – basically another issue with the endocrine system compounded by a debilitating neurological condition.

For brief periods of time, my father would experience meaningful well-being. I really can’t say he ever experienced health. With advancements in health care, graduating from insulin derived from pigs to one that mimicked human insulin to even a device that pumped the insulin automatically – my fathers life was a living chronicle of advancements in diabetes care and management. Actually, it was watching medicine develop.  Unfortunately, when managing more than one health condition, when one [or more ] medication would be regulated to address the symptoms of one condition, it never failed that the the symptoms of the other illnesses he suffered would be aggravated. A vicious cycle that was never in balance.

I learned from a very early age that absolutely nothing in this lifetime is completely curable. The best we get is symptom management in an attempt to improve ones quality of life. This is my truth. Don’t get me wrong, I am greatful for the field of medicine and all of the advancements made and those that will come. I don’t believe however, that there is only one way to health. I believe it is a balance, conventional medicine along with preventative and complementary medicine which brings the greatest measure of health and well-being.

This belief if what lead me into the field of holistic health care & education. Almost all health care providers agree that the majority of our disease is caused by poor/inadequate diet, prolonged states of stress, lack of physical exercise or movement along with habitual negative thought processes and behaviors.

Enveloped in holistic health care is emphasis on clean diet – intake of fresh, seasonal raw fruits and vegetables as the primary part of our dietary intake. Movement is emphasised – walking, swimming, dancing, tending a garden, yoga - moving our body each day in ways that are gentle & natural to each of us. Positive thought and actions is also emphasized – retraining ourselves to look for and embrace the good that each of us has in our life and being mindful to fill our lives with the good that exists.

One part of holistic health is the use of herbs, minerals, vitamins, enzymes – items found in nature that possess vital nutrients and elements critical to the support  and function of our bodies. I am no stranger to the world of nutritional supplements and unconventional therapies. One of my earliest memories is that of my Aunt Annabelle opening up capsules of the herbs comfrey and fenugreek and mixing them into my applesauce . From a very early age, I too have experienced chronic poor health – asthma, year after year of bronchitis, pneumonia, issues with bladder and kidneys – the list is long. My Mom’s side of the family always turned to herbs, foods from the gardens they grew, practices like Iridology and acupuncture  to help with chronic conditions- and this was in the 70′s!

I was lucky in a way, growing up exposed to both conventional and non-traditional ways of managing health conditioned me to accepting both as valid – both as effective. Starting my day with a protein shake with added fish oil followed by Keflex was my norm. It’s no wonder that today, when one of my kids looks to be coming down with a cold my automatic response to to boil a chicken, add tons of garlic, onion and cayenne pepper. [Hey, at least I am not going to the backyard for the chicken like Aunt Annabelle did - my kids should give thanks for that!]

Last Friday, I underwent surgery. Having spent most of the past 20 years outside of doctors offices and hospitals [immune support, immune support!], I can honestly say  today, I am experiencing great shock – physically , mentally and emotionally. My body is not tolerating medications well – stuff that too many of us take on a regular basis. The whole process of tubes going in and coming out of by body is acutely foreign and very alarming. I don’t want to be in my own body. The impact of narcotics and anesthesia on my system is almost worse than the symptoms associated with the condition that was addressed surgically.  

What I have found perhaps most shocking is how my body is responding to food. As Hippocrates wrote, “Let your food be your medicine and your medicine be your food”. This week has reminded me of this and served to strengthen my resolve that whole foods, prepared in a spirit of love and nurturing goes further than almost anything else to heal the body, heal the spirit.

When hearing of my upcoming surgery, friends began to prepare food for the family. The night before the operation, our refrigerator was stocked full of meals, each one made with a spirit of tenderness. The boys have been on cloud nine, enjoying their fill of taco’s & lasagna. The tortilla soup, full of tomato, corn and beans filled each of us with warmth while nourishing us gently.

On Monday, my sister [from another mother] Stacey and my God-daughter Sophie arrived with Jewish Penicillin – Matzo Ball soup. Made without a drop of salt, brimming with carrots and celery, I savored two bowls and fell off to the best night sleep since the surgery.

Yesterday, my Daniel headed out to our garden and brought in fresh from the vine tomato and lettuce leaf basil. Together with rye crackers and virgin olive oil, this simple treat filled by mouth with the sunshine that I am missing, warmth, actual life. I have always enjoyed this dish but somehow, it was even more savory, more delicious than ever before.

Following surgery, which is invasive and traumatic, our body, my body is craving all things gentle, pure, & uncomplicated. Dinner last night, which was a fresh salad was perfect.  In my mind, I guess I  had forgotten the inherent goodness, healing  and life that is in fresh produce. My body hadn’t. Not only does the apple from our apple tree taste better than it ever has, so does the fresh carrot, the ripe tomato. My mouth is actually watering at just the thought of fresh food. This is a big improvement from absolutely no interest in eating.

The ginger ale [made with actual ginger] while strong, is the actual thing to break the nausea. The good news is that since introducing more raw or gently prepared vegetables and fruits,  I am experiencing greater periods of genuine rest and  other body functions are a little more normal.

Simply put, pure nutrition. Pure life.

This whole experience is serving to reaffirm my conviction to eating more foods in their raw state or as close as I can get. The timing is quite profound, since I have reserved this period of rest and recovery to source the nursery’s heirloom seed stock  for 2011 and finalize our growing list for next year.  For quite sometime, many of you have asked if we grow herbs used medicinally. Yes, we grow some but now, but we will be adding more – like ginger & rue.

As always, please let us know if there is something you are looking for. Now is definately the time.

Enjoy the day!

Redlands, 09hr31, sunny & dry.

Halloween may be over but if you are like us, you still have pumpkins hanging around. Recipe time!

One of the absolute easiest things I love to do with pumpkins is to use the leftover seeds to make a healthy, delicious quick snack [that my kids actually eat!] This year, making this treat is a whole lot easier since we just blended up a batch of herbal sea salts – [Organic French grey sea salt, thyme, rosemary, sage, marjoram, dried local orange and lime]. Want to try this salt? Let us know!

This year, may I suggest adding a hint of cayenne pepper as well?  They are amazing!

1 cup whole raw pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon Rolling Hills Herbal Sea Salt + a dash of cayenne pepper

1. Scoop the seeds from the pumpkin and place them on a plate.

2. Remove strings and pulp, and blot with a paper towel. Do not rinse.

3. Combine the olive oil, salt, cayenne & pumpkin seeds.

4. Mix thoroughly and spread in a shallow baking dish.

5. Bake for 1 hour at 275 degrees, tossing occasionally with a spatula, until the seeds are golden brown and fragrant.

Wondering how to use the pumpkin? Yes, you can boil it – but I am not a big fan. For whatever reason, when I boil it it becomes too mushy for my taste. Steaming – that is how I like to prepare pumpkin. All you do is half the pumpkin,  remove all the inner stuff [ seeds, pulp, and stringy portion]. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill.

Now what do you do with the puree? It freezes quite beautifully.  Spoon the purée into freezer size portions [16 oz is my favorite] once it is cooled, leaving 1/2-inch headspace for any expansion that  might occur.

Pumpkin Mousse anyone? Thai Pumpkin Soup?Pumpkin Enchiladas?

Enjoy the day!

Redlands, 1200hr, bright and sunny, warming up.

It has been said that the best time to plant a tree was 20 years ago , the second best time is now.  With several rains already under our belt [and in the ground] this fall, there really has never been a better time to plant a tree [or two].

Because we love all things edible, we are going to suggest that the trees you plant this fall are fruit bearing – apples, cherries, nut, plums, peaches, apricot, olive, fig, pomegranate, etc.  Hopefully, you were able to pick up all the trees you love at our RIPE! Festival a few weekends back. Cherry Valley Nursery was on hand, stocked with fruit trees that don’t need a lot of chill time in order to produce lots of delicious fruits. If you missed them, plan a road trip and visit their nursery – just off the 10fwy @ Cherry Valley Blvd [left off the fwy] – but wait until you attend this next event!

Mark you calendars to attend “Create your own Backyard Orchard” at Caltech in Pasadena next Wednesday the 10th @7:30p.m. Tom Spellman of Dave Wilson Nursery will talk  about Backyard Orchard Culture.  He has over 30 years in the nursery business, specializing in the propagation and cultivation of citrus, avocado and sub-tropical fruit trees. Tom will share some of his very distinctive ideas on how to get the most from our backyard orchards by choosing successive ripening varieties, controlling tree size through aggressive summer pruning, and growing varieties we know we will use.

Noyes 147 Bldg #72

Caltech map: http://www.caltech.edu/map/Caltech-map-20090923BW.pdf 

Snacks and drinks provided.

Open to the pubic.

  [now you can head our to Cherry Valley Nursery - they stock lots of Dave Wilson Trees!!]

Want more information about growing your own backyard orchard, now?

• http://www.crfg.org/tidbits/backyardorchard.html
• http://homeorchard.ucdavis.edu/

Enjoy the day!