Archive for December, 2010

Done!

2010/12/27 in Posts,Posts | Comments (0)

27 December. Redlands, 09:00. Sunny & cold.

Note to reader, this is completely a soap box posting, full of opinion, self-help rhetoric, all with a “new-age spin” – Come on, you all knew it was bound to happen eventually -

DONE! Yes, Virgina, we are all done. The holidays of 2010 are now a thing of the past [yes, I know New Years Eve is this week, but unless you are throwing a party, there is not much to this holiday, to do that is].

If you are like me, you have been running since mid to late October. Since then, we have pulled out our summer gardens and shifted our focus inside. We have been busy getting the children through the final weeks of their first semester at school, prepared holiday meals, preserved the bounty of our gardens by canning, drying or freezing,  shopped, brought and wrapped gifts, deep cleaned and decorated our homes and have even dug ourselves out of mud a time or two. All of this in just a few short weeks.

Is it any wonder we are a little tired, irritable, and feeling a bit out of sorts? [and if are not feeling this way, you are to be commended!] Here we are in Winter, where sunlight is at its lowest, the cold outside encourages us to stay in and warm [as does the rain] – a time to literally and figuratively go inside to rest and nurture ourselves and our loved ones.  Instinctively, we all want to slow down and reflect – and now we can! All we really need to do is give ourselves permission.

Case in point, Christmas Eve. Corrina is standing in the kitchen asking what stores would be open later or on Christams Day, as she was making yet another batch of her delicious sugar cookies [from scratch]. She had just received her annual gift of holiday cash from her Great Aunt Charleen and was itching to do some more Christmas shopping. But the truth was, she was done with her shopping. All the gifts were wrapped. 

Gently, I said to her, “honey, we are done. It is enough”.  Boy, did my own ears need to hear that!

Knowing that we are done and getting our bodies to slow down this time of year can be two different things. For weeks now, we have been speeding up, not slowing down.  And although it takes time to stop the moving freight train that has been our lives for these past few weeks, it does all start with one simple act – let yourself be done! Tell yourself, “Job well done! Time to rest

On Christmas day, I allowed myself the luxury of soaking in a hot tub. Whenever I soak, I put this beautiful rock with pieces of raw lavender colored minerals in the tub [helps me to remember to "stay grounded"]. As I soaked, I consciously did deep breathing exercises, visualizing the fresh air clearing out each of the bodies energy centers [chakras]. Being that I have recently had surgery and combine that with the fact that I hold my breath, getting fresh air into my system is critical  [while challenging].  As the water was draining from the bath, I visualized all of the stress, collected negativity, even the color black being washed  out of my mind and body and down the drain.

Warm and a little more relaxed, I emerged from the soak with a mental note to let this new pace be my everyday rhythm. To help with this, I did throw out a good amount of the holiday sweets that have made their way into our home and set a deadline for what remains – trash day is this Wednesday. I removed the holiday cards that were cluttering my bookcase [and my view] and put away the holiday stockings that were making it hard to get into the table drawers from which they were suspended.

Later in the afternoon, I took a folding chair outside and sat all bundled up and with a large glass of water under the warm rays of the sun. [note about water intake - mine has been way too low lately. To help with this, I have been filing a pitcher of water each morning, adding some fresh limes or Meyer lemons to it and making sure that by the end of the day, it is gone - at least one of not more pitchers!] [Another note on water. For those familiar with Dr. Masaru Emoto work, apply the principal  each time you drink  - I reaffirm happiness, love, good, etc as I take in water]  

Yesterday, I continued reclaiming sanity by getting my hands in the dirt – starting on the edible bed  renovation I mentioned last week. So far, the wisteria &  crape myrtle has been relocated to the opposite side of the property – a Provence lavender and lemon rose thyme have been planted into the edible bed and the plumeria and gardenia, two of the last remaining potted plants I have, were planted right under the living room window [pretty much where they have always been, now their roots are in the Earth].

Eating lighter is key for me as well – as much fresh vegetables and warm vegetable based meals as possible. The preserved meyer lemons accompany most meals – I can’t seem to get enough of the fresh zing, the bright taste, the enzymes  and the vitamin C they pack in.  Each evening, I am sitting down to a hot cup of tea, a warm blanket and a random book from the library. I am not asking myself to read a novel cover to cover, just spend time away from electronics with my hands on something as natural, concrete and real as the paper of book page.

We do not need to wait for New Years day to start feeling the peace and simplicity we all crave. Everyday, our life is made up of a series of choices, events – and thoughts. Why not get ourselves “cleared out” and “reset” prior to the routine standard of New Years day. Resolutions, not really. Just a thought, the same one we claim for each day – that we experience simple happiness, simple goodness.


Fresh This Week – December 27th

2010/12/19 in Posts,Posts | Comments (0)

Week of December 27th -

Fresh This week  On our Homegrown Produce Stand

Heirloom Asian Red Mustard Greens  $2  4oz

Heirloom Red Chard $2  4oz – very limited

Heirloom Salad Blend [lettuce, kale, cress, arugula, mustard, beet green & more] $6   4oz  very limited

FRUITS

Limes $3  lb / 2 lb for $5.00

Meyer Lemons $3 lb/2lb for $5

PRESERVES

 

Lime & Mint Marmalade 8oz/ $7 sold outOrange Jam with candied orange & cardamom 8oz/$ 7 sold out

Preserved  Meyer Lemons w/Paprika 8oz/$6 [great source of enzymes] “addictive”

FRESH HERBS  $2 a bunch

Rosemary

French  or Lemon Thyme

Italian Oregano

Winter Savory

Grey Sage   [Purple $3]

Herbal Sea Salts RH herbs & local citrus 4 oz $5.00 ea sold out for now

Herb Butters thyme, rosemary, garlic chives & sorrel 4 oz $5.00

Handmade Note Cards using dried flowers and herbs $2.50 ea limited supply

Fresh this week in the NURSERY  $4/4in plant

Heirloom Red Garlic/Hollyhocks/Sweet Peas/Cilantro/Garlic Chives/Lemon Balm 

We are a small family farm and supplies are limited. Please place your order a day or two ahead of time  by email: Stand is open Monday—Thursday [let us know what time you will be by if  ordering perishables ]We will have your goodies waiting for your on  the produce stand. [at the top of the driveway]

1304 Rolling Hills. Redlands, CA

$1 credit applied for returned  glass jars. Please bring your own reusable bag.

We pick fresh, each morning specifically for what has been pre-ordered. We are NOT able to  honor drop-in requests. Thank you for  your understanding and support of  local business and family farms.


No Ordinary Salad

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Redlands, 11:35hr, temp – cold and more rain.

Growing up, we had to have a vegetable on our dinner plate. Everyday.  Most times, it was a wedge of iceberg lettuce. Frozen mixed vegetables were common – the lovely combination of peas, carrots and Lima beans. Canned corn was a staple. It was no wonder I learned to really dislike eating my vegetables!

Skip forward several years [okay, decades] to my families dinner plates.  They too, must have a vegetable on them. Lucky for everyone in my home, I love to cook.  Making veggies taste good is my mission since I feel it is my job to  provide my family with optimal nutrition – and fresh fruits and vegetables are key here. Food truly is medicine people! If we nourish the body with good clean food, it will perform so well!  It is that simple.

My children have been raised eating onions and garlic because it was their norm. Yes, when they were younger the amounts I used was far less than  I now use, but these immune builders were always in there. Iceberg lettuce has been replaced with red leaf lettuce or spinach [and is now being replaced with heirloom Malabar greens and the French heirloom Quatre Saisons bibb lettuce]. Steamed broccoli and cauliflower are the mixed veggie of our time.

Over the years, I have perfected a pot of mixed greens [collards & mustard's] and  I can get away with sauteed chard if it is in a soup.  But when it comes to kale, fresh chard and specialty greens, including micro-greens [arugula, mesclun, red amaranth, cress, red mustard, borage, beet greens, etc] I have been having a very hard time getting these nutritious leafy greens into our diet – until now! [more on that in a minute - first a nutrition lesson - quiet now, I heard that]

We all know that fresh leafy greens are a powerhouse of nutrition. One cup of raw kalehas 9% of rda of calcium, 6% iron, 206% of A and 134% of C – not to mention 5% of fiber [vit K is off the chart at over 1300% B-6 not too bad at 9%] Fresh amaranth  is a  good source of Niacin, a very good source of Protein, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Even cooked, leafy greens are still packed with a wide range of vitamins, minerals, fiber and micro-nutrients. Collard greens when cooked have over 300% rda of A, 58% vit C, over 1000% [no type O] of vit K, and 44% of folate!

Okay, now a reminder of what these nutrients do for us. Vit C, besides helping fight the common cold and build immunity, C may protect against stroke and heart attack. Vit A  helps keep your eyes, skin and mucous membranes moist.  Vit A also has strong antioxidant properties which neutralize free radicals in the body which cause tissue and cellular damage [make us agae faster and look old!]. Last but not least in this mini-lesson, Vit B - the reigning champ when it comes to improving mood, helping to reduce migraine symptoms, and help lower cholesterol levels.

So, with nutrition that is almost unmatched, why is it that most of us still don’t regularly eat these? Forget regularly, most of plan don’t eat them.  It can’t be because they aren’t available. Folks, we live in California  where over a century ago visitors dubbed  us the  “the Land of Salads.”  Our mild climate makes growing nutritious leafy greens incredibly easy. In fact, we lead the county on the production of leafy greens, including micro greens.  In California, our ”salad bowl” is a literal culinary playground,  bitter and tangy, of sweet, spicy, peppery. Greens like  arugula, mesclun, radicchio, are a a hallmark of  eating fresh and seasonal in California.

I have been throwing around the word mirco-green a lot. Have you noticed? Well friends, that is my secret. Micro-greens are tiny, young vegetables, no more than 8 to 14 days old. I have been combining these with baby leaves of Nero di Toscana kale [an Italian heirloom which dates back to the eighteenth century], young heirloom Rhubarb red chard, nutty, heirloom arugula [Corrina is not a fan], heirloom giant red mustard, heirloom beet green with heirloom oak-leaf, Quatre Saisons, Rouge D’Hiver lettuce. Parsley, cilantro and maybe a sprinkling of garlic chives are added as well.

Soon, some of the mizuna, savoy, cress and edible flowers of nasturtium, borage and calendula we stated in the nursery will make their way in to my garden and into my salad bowl. Exciting! I absolutely love fresh greens and look forward to them on my dinner plate each evening. Last night, not even the rain could detour me from venturing out the the veggie patch to pick a bag of fresh greens [there were lots of earthworms out enjoying the rain, too].

I have decided that fresh greens are sunshine in a bowl for me – a symphony for my senses.  Who know that something grown in the dark, rainy months of winter could burst with so much flavor? Let us know if you would like to try some – we offer this non-ordinary salad blend, picked fresh to order off our families produce stand each week.

Enjoy the day!


And it Continues

2010/12/17 in Blog Posts,Newsletter | Comments (0)

Redlands, 10:05, light rain, cold.

Well, it had to happen eventually. I have that bug again  – the one to rip out more of my yard in favor of a plant that I can actually eat.

What surprises me  is the area that I have my eye on changing. No, it’s not a section of vast lawn that still has to be converted [and God knows we have plenty of that to still choose from]. It is a bed we have already converted from lawn using the lasagna layering technique and  planted with drought tolerant plants – penstemon, sage and thyme [and no, not  all  are , the edible types - darn].

Years ago, I decided to landscape our corner lot with both water-wise plants and edibles. Made sense. Both pallates are eco-friendly. But after a few years of gardening in both styles, the edibles have won out! Yes, drought tolerant and natives are good on the eyes and the pocket book [water bill has dropped] but I can’t eat it. And boy have I started to enjoy food, thanks to growing heirlooms and herbs for the nursery which I then grow in my own garden.

So, as I prepare to expand our edible garden, I thought it would be fun [okay, at least educational] to include you all in the journey. Usually, I like to wait to see how a design will grow in before sharing it but what the heck, let’s really make this a community event [yes, you can tell me what you like about it  although I am extremely sensitive to criticism so lets not share that] 

As you can see, the bed to be planted  is in a prominent area of the yard – up front adjacent to the front walkway [ thus frames the house] and adjacent to the driveway. My plan is to remove the existing penstemon and move them to the “plant graveyard” which is on the opposite side of the driveway [a term so lovingly coined by my husband after I didn't wait for him to make me a bed to move my transplants into and just planted them directly  in the lawn]. Let’s hope the penstemon will do better this time. All attempts to move them in previous seasons have not been too successful [which makes me very sad since they are so beautiful and the hummingbirds adore them!] [p.s. - we have a few penstemon plants in nursery stock if you are interested]

Being that the bed is somewhat circular, my thoughts are to plant the perennial artichoke in the center and  surround them with the perennial  and edible lavender. Both are a beautiful shade of grey green with complementary textures. Both bloom as well – the artichoke send up a brilliant lavender centered flower [it's the center of the artichoke that we normally pick and eat before we let it flower] and the lavender which  blooms – well lavender colored blooms  – delicate and so fragrant!

Just below the artichoke and lavenders – garlic chives. These delicious perennials have a grass-like appearance and they bloom – pink or white. Next will come the only annuals of the planting – lettuce and micro greens. Using more perennials than annuals is key for this bed.  Because this bed will always frame the front of the house, I want it to remain fairly consistency in appearance. The occasional bloom will not detract only enhance the appearance as will the splash of seasonal color that comes from the lettuce [ I love the red lettuce].

Speaking of lettuce, since we harvest them almost daily, it is a good idea to put them on the outside where they are quite accessable. Again, keeping the bed mainly perennial [they grow year round] will allow for these plants to be the focal point as we eat frequently from the outer edge of the bed.

As to hard scape, we already have a wooden bench in the area that will remain. My goal is to add our ” home produce stand” to this area as well. Thoughts were to permanently locate the produce stand in the garden on the SW of the property but we are thinking it would be best to have it closer to the driveway  [always a level surface, more accessible] . [Hopefully you all have signed up on the web page to our newsletter so that you  will receive weekly updates on what is fresh on the stand]

My goal is to begin this project after the holidays. The rain we are having  will make digging out the existing plants so much easier on me and them [not to mention digging the new holes!]

We will keep you posted!


Fresh on the Produce Stand

2010/12/14 in Blog Posts,Newsletter | Comments (0)

Redlands, 08:14, sunny and a little cooler

Fresh This week  On our Homegrown Produce Stand

Heirloom Asian Red Mustard Greens  $2  4oz

Heirloom Red Chard $2  4oz

Heirloom Salad Blend [lettuce, kale, cress, arugula, mustard,        beet green] $5   4oz

FRUITS

Limes $3  lb / 2 lb for $5.00

Meyer Lemons $3 lb/2lb for $5

Pomegranates $1.00 ea [very few remaining]

PRESERVES

Lavender Pomegranate Jam 4oz/$6      Syrup 4oz/$5

Lime/Mint Marmalade  4oz/$6

FRESH HERBS  $2 a bunch

Rosemary

French  or Lemon Thyme

Italian Oregano

Winter Savory

Grey Sage   [Purple $3]

Herbal Sea Salts RH herbs & local citrus 4 oz $5.00 ea

Herb Butters thyme, rosemary, garlic chives & sorrel 4 oz $5.00

Handmade Note Cards using dried flowers and herbs $2.50 ea

Fresh this week in the NURSERY  $4/4in plant

Heirloom Red Garlic/Hollyhocks/Sweet Peas/Cilantro/Garlic Chives 

We are a small family farm and supplies are limited. Please place your order a day or two ahead of time  by email: Stand is open Monday—Friday [let us know what time you will be by if  ordering perishables ]We will have your goodies waiting for your on  the produce stand. [at the top of the driveway]

1304 Rolling Hills. Redlands, CA

$1 credit applied for returned  glass jars. Please bring your own reusable bag.

We pick fresh, each morning specifically for what has been pre-ordered. We are NOT able to  honor drop-in requests. Thank you for  your understanding and support of  local business and family farms.


Our Edible Landscape, Micro Farming, & Produce Stand

2010/12/07 in Blog Posts,Newsletter | Comments (0)

Redlands. 11:16, Sunny with a breeze.

As many of you know, our family is on a mission. Here in our home landscape, if we can not eat it, we have or will replace it. And since our  backyard has been completely taken over for the nursery operation, our expansive front yard [which is a corner lot] is where we grow our edibles – thus we roll edible landscaping and micro-farming all into one. [boy, our neighbors must really love us!]

What is micro-farming? It can be a greenhouse to backyard gardens to small rural 1 to 25-acre parcels. They can  feature produce for  gourmet chefs or specialty markets, grow raw botanicals for spa products, be a U-gather nut  or berry grove, a front-yard honor system produce stand, feature small scale farming of exotic heirloom vegetables or melons even a cut flower stand.

Our focus as micro-farmers is heirloom vegetables of course, plenty of herbs, fruit & nut trees. When we started converting our landscape, we focused on the NW side of our property since for the most part it was pretty bare and had the best lighting for growing food. Growing food to sustain our family was our main focus.

 Before buying this property, we grew completely in containers – yes, lots of edibles! We had an Arkansas Black apple tree [yes, it does produce in Redlands although not heavily], a donut white peach tree, a cherry tree [which didn't do well until it was told it was going to have to produce or move out and voila!], a nectarine tree along with more herb plants than we have space to list.  So within weeks of moving in, before unpacking the house, we got our container friends into the ground. Instantly, we had an orchard started.

The next step was removing the non-edible plants from along the house to make space for a vegetable garden. The bed ran the length of the side of our house and was only 4 feet wide.  For the past three years, we have grown edibles year round in this space, expanding it only a small amount each season. This fall though, we have seen our largest expansion. With plenty of heirloom lettuce, micro greens and specialty greens along with cool season favorites [all grown for nursery production] we decided to remove even more completely useless and resource draining lawn and planted for days. We have expand our growing efforts to include not just ourselves but the needs of the community as well.

We have seen how much our community embraces fresh, seasonal food. We have seen how like us, you too love artisan foods – jams, cheese, preserves, salts, etc.  We know much we love the mixed salad greens we grow, the pomegranate jam with lavender or sage, the picked Meyer lemons, the lime mint marmalade we made – all fresh from our garden – and thought you might too!

Inspired by the Dervaes family in Pasadena, CA, [who created an urban homestead & highly productive micro farm that supplies them with food year-round who is being featured on SoCal Connected KCET this weekend!], this January, our own produce stand will be up and running.  Placed within our edible landscape, the self-serve stand will feature what is fresh from our garden. Each week, we will post in a blog a list of what is available – salad mix, preserves, veggies, fruits, etc. Send us an email of what you would like and we will have it waiting for you on the stand. It’s that simple.

Our focus is quality not quantity – from the offerings we have available on our stand to what we grow in our garden. We are excited to offer you a freshly grown, nutrient dense salad mix of leafy greens you may have never heard of but absolutely enjoy [and hope the kids will, too]  We love the idea of introducing you to fermented foods [pickled lemons, veggies] and ways of enjoying herbs that you may have never thought of [sage in pomegranate jam?]

We really like the thought of you experiencing our edible landscape conversions [the things we get right and the things we would never try again ]as you stop in to our  produce stand.  Always keep in mind, it is a work in progress. We hope that be seeing our efforts to convert useless lawn to delicious food, you will be inspired to do the same.

Yes, our naturally grown herb and heirloom veggie starts will be available off the stand. As always, if there is something specific you are looking for, email us. Chances are if it is edible and in season, we’ve got it.


Gardens, our Living Scrapbook

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Redlands. 09:21. Sunny & clear.

A Garden. What does that mean to you? For some, it means lots of fragrant rose bushes. For another, it is a kitchen garden full of herbs and vegetables. It could be a front yard filled with lawn and shrubs or a palate of native or drought tolerant plants.

What ever the definition is, one thing is certain. Gardens are a mirror of the gardener. Gardens reflect our beliefs, our passions, even our physical and emotional state of being.  Gardens tell our story in living color, complete with fragrance and  flavor, the soft side and the thorny.

How many of you  are like me, always keen on attending a plant sale or visiting nurseries far and wide,  on the hunt for that one [or more] plants that catch our eye. The one that would look great “next to the taking citrus tree” or “under that vine” we put in last year?  How many of you  scour catalogs, adding  fresh bulbs each year to your gardens and  seek out  new varieties of heirloom vegetable plants or herbs to plant in your annual vegetable garden each spring?

How many of you have created a living portrait of your life, a timeline, easily reflected by a stroll in your garden? And how many of you have left that  memoir, pieces of yourself  behind when you have moved away from your beloved and  sacred  garden space?

Last week, a friend of mine called up to say that a neighbor, who is an avid gardener, sold her home and the new owners planned on plowing  the garden to the ground. Apparently, the new owners will rent the property and the mow and blow crews just doesn’t do  real gardens.

The thought of plants being lost, especially native and drought tolerant ones sent out alarms throughout our gardening community. Many people  wanted to save these plants but were not sure how to go about transplanting them or how to  take clippings.

So early Saturday morning, many of us met at the garden and were treated to a tour by the Gardener herself. As she walked us through the garden, she pointed to her plants, naming each of them and remembering where she had bought them. At one point, I looked down to an empty one gallon can and recognized from plant sale the Redlands Aromatherapy Foundation had held a couple of years back. Talk about a small world.

As we were guided through this sacred space, our gracious host shared with us her dreams of what she was going to do over there in the garden and never got to it. She pointed out her “Beatles themed garden”, encouraged us to take seeds form a rare tomato variety she grew last summer and pointed to naked rose bushes and called each by name.

With the exception of a plant here or there, the garden was being left behind. Entirely. Feeling an incredible need to help her take pieces of her life with her, I volunteered to root clippings of anything she wanted to grow in her new garden. She graciously declined. My heart sank. I too, know the sting of leaving it all behind in hopes of finding a fresh palate – in the garden and in life.

As any gardener will tell you, time in our gardens is time away from this world. It is when our minds are more quiet, a time when we connect to the natural rythem of life – a time when caring and nurturing for something outside ourselves is never taken for granted and is rewarded many times over.

None of us that day dug one single plant out of the ground. We worked together taking clippings, dipping them in rooting agent, placing them in perlite. We thanked our hostess with gifts of herb jam and a bottle of wine. We reminded her that the beauty, ecology, fragrance of her garden, her time and her effort would all  live on, spread  throughout the community in other garden spaces.

The garden. A place that brings us together. A place where our stories are shared. A place that feeds our minds, our bodies, our spirit. A place where community comes together to care for one another -  and it doesn’t matter if we are human being or from the plant kingdom.  In the garden, as the beloved song says, we “live as one”.


Redlands Saturday Morning Farmers Market Returns

2010/12/02 in Blog Posts,Newsletter | Comments (0)

Redlands. 0914 hours. sunny & cold.

Farmers markets – a place where by just buying produce, you can improve your health, support your local economy and so good for the environment. Pretty cool. And for all of you farmers markets enthusiasts who have felt a bit out of sorts since the Redlands Saturday morning farmers market ended in September – rejoice! Starting this January, it is back and with later hours! [8-11am]

Being that we live in sunny SoCal, we are never at a loss of  lots of seasonal produce.  Local avocados & citrus are plenty  and  cool season veggies like cabbage, cauliflower, kale, chard, broccoli, even spinach start to arrive.

For us here in the nursery, growing heirloom lettuce and assorted leafy green plants are our focus during this cool season. Fall through Spring are the easier times to grow lettuce and specialty leafy greens in our gardens and these are the naturally grown plants we will be featuring as market gets underway this January [along with perennial herb plants!].

For all of you who tried unsuccessfully to grow lettuce and other leafy greens in your late spring/summer gardens, do take our word for it – this time will be different. We  absolutely love growing leafy greens! They are a short crop, some being ready for harvest in as little as 14 days! Talk about instant gratification.  Watering these crops is made easier because Mother Nature often lends a hand. Pest are less – they don’t like the cooler weather. Best of all, you can make specialty salad mixes using young leaves of kale, chard, mizuna, arugula, mustard’s with red or green lettuce .

These leafy green combo’s pack in loads of taste with nutrition and can’t be found anywhere else than your garden or on our heirloom produce & preserve stand here in our edible garden [more on that in a few days]. When was the last time you got your family to eat kale or chard? Sorrel or borage? Exactly! Now you can.

Now, back to farmers markets. If you are like me, visiting other farmers markets is at the top of fun weekend things to do! Living where we do, there are dozens of markets within driving distance. Some of these markets have live music, honey, fish, free-range poultry and eggs, bison meat,  cheese, olives, mushrooms, sprouts, jams, jellies, fruit juices, specialty sauces and dips, dried fruit and nuts, along with artisan baked goods. Makes you want to head out to a market right now, doesn’t it?

While the Saturday morning market will begin after the holiday season, there are still plenty of local farmers markets happening each week and close by that we can shop at. Going a step further, we can give to those on our holiday gift giving lists the gift of health and taste [and maybe help to create a new healthy habit!]by creating unique baskets filled with goodies found at the farmers markets.  Who would not just love receiving a handmade market basket [that they can use over and over] filled with fresh herb plants [ones for tea, roasting, gourmet cooking, kitchen gardens] , heirloom plants of  lettuce and leafy greens [along with edible flower plants] citrus, cheese and local honey?

 

Enjoy the day!