The Strawberry Cake Story

I always hesitate to tell this story, it just sounds too strange and unbelievable, but a few folks asked me to. My birthday's over,  and I'm just now making THE strawberry cake. Our Friday night dinner group consists of 11 people, out of those, 3 have birthdays in late May. So tonight we're going out for dinner at Devito's Restaurant and Trout Farm and since I didn't make myself my favorite strawberry cake on my birthday, this will be the cake we 3 who have birthdays this week and last, will share.

The actual and real, I swear, story of this cake, follows here. Believe it, because it's true, but if you don't choose to believe, that's ok, I understand. It all started my first year in the Air Force, 1967. I'd been away at college for 2 years, the Army and the Vietnam war were breathing down my neck. I chose the Medical Corps in the Air Force and that May was my first birthday away from home. Before, even while in college, I always returned home for my birthday, where my mother made my favorite of all cakes - strawberry. I'm guessing the recipe had come from one of the women's magazines my mother read, because it is wholly a 50's style cake. There is nothing healthy or wholesome in it.

Knowing I was not getting to come home for my birthday, I planned ahead, asking my mother to write mail the recipe to me. I attended church off-base, in town each Sunday. There was a group of college students and Airmen who met for study in the Church annex and someone always brought food to go with coffee. I thought sharing my favorite cake would be a great way to celebrate.

I had a desk in my barracks room which I shared with a roommate. I stored my mother's strawberry cake recipe in my one drawer. I had asked Connie, one of the girls in our Sunday group if I could come to her house to make the cake on Saturday and we could store it in the annex's refrigerator until Sunday. She agreed and I bought the necessary ingredients on Friday.

Saturday morning I was excited to get the cake project underway. I had the ingredients already in my vehicle, but when I opened the desk drawer, the cake recipe was nowhere to be found. I looked and looked, turning everything upside down, asked my roommate, looked in the groceries, in my pockets, all to no avail. The recipe was lost. Food for me, is always a connection to emotion, to nostalgia, to good memories, and I was miserable. I wanted that cake.

It was pouring down rain as I drove to Connie's house, very sad. I really wanted to taste that cake badly, and I really wanted to share it with my friends. I didn't start crying like a baby, but I darned well felt like it. I parked near Connie's house, thinking I would just take the ingredients inside and leave them for her family as I couldn't do anything with frozen strawberries, eggs, oil, etc.

When I stepped out of my truck, the wind was blowing the rain so hard it immediately soaked my shirt and the paper grocery bags. I walked toward the house with my head down to avoid as much of the blowing rain as I could. Looking down to avoid stepping in puddles on the sidewalk, I saw a small piece of soggy paper. I nearly didn't stop, but I bent down and picked it up out of curiosity. It couldn't be. How was this possible? It was A strawberry cake recipe! Not the one my mother had typed out for me, this one was in a handwriting I didn't recognized. I stood there, dumbfounded. I tried to figure out how this strange coincidence could be. The water running down my back, through my underwear and jeans and down my legs, brought me back to reality. I ran on to Connie's house, losing the box of frozen strawberries out of the now disintegrated grocery bag.

Indoors, Connie handed me a towel and helped me retrieve the groceries. As we spread everything out on the kitchen counter, I told her my story of the disappearing recipe and the incredible appearance of the new one I held in my hand. She nodded and smiled, but obviously didn't believe me. I couldn't blame her, had I not witnessed it myself, I wouldn't have believed it, either.

We made the cake. The ingredients were similar to my mom's recipe, but slightly different. Egg whites instead of whole eggs, for instance. Sliced fresh strawberries instead of frozen. But the cake was baked and appeared all right. We let it cool, iced it, then drove to the church and put it in the refrigerator for morning. But wait, this isn't the end of the story!

Next day when we arrived early to make coffee, Connie went to get the cake. She came back and said the cake wasn't there. I looked in the refrigerator, too. We looked in the church's big walk-in refrigerator, asked the associate pastor. Nothing. As the coffee perked Connie excused herself and went to the lady's bathroom. She came back carrying a wastebasket. In it, was my cake, still intact except for one missing piece.

We had about 30 people in our group and as they arrived I told them about the cake and how disappointed I was in not getting to share it with them. (And how I really wanted to have some myself). It took weeks for the mystery to be unraveled, but in the end, a girl I had dated one time (and not again because she was absolutely crackers) was jealous that I'd gone to Connie's to make the cake. She discovered the cake in the church refrigerator, ate a piece, cried, and dumped the rest in the trashcan, as revenge! But wait, this also isn't the end of the story!

Every year when I get ready to make mom's strawberry cake, the recipe is no where to be found. I keep it in a notebook of recipes, I even check during the winter, but when my birthday rolls around, it's nowhere to be seen. I have a special pocket for it in my file, I always put the recipe there when I find it again, but when I make the cake, I wind up using the recipe I found on the sidewalk. So one of my reasons for waiting a week to make the cake, was to see if the right recipe would stay where I put it last year. It was where it was supposed to be.  I used Mom's recipe this year. In the photo you can see both hers and the one I found on the sidewalk in the rain in 1967.

Because several people asked, here's Mom's recipe. It may not sound like it, but is so incredibly good that I would probably eat the whole thing, which is why I'm sharing it with our dinner group tonight, to save me from myself. As I warned earlier, it's a typical 1950s recipe, there is absolutely nothing healthy in this except for the strawberries.

Strawberry Cake

1 box white cake mix
1 small box strawberry Jell-O (dry)
Scant cup cooking oil
4 egg whites
1/2 cup water

Mix thoroughly with electric mixer or by hand. Then add 1 box (about a cup) of thawed, frozen strawberries, mixing by hand to combine. Pour into oiled, floured 9 x 13 baking pan and bake at 325 degrees F. until a knife inserted into center comes out clean.

Icing
1/2 cup (1 stick) softened butter, combined with 1/2 cup formerly frozen strawberries and 2 cups powdered sugar, mixing well. Spread on cooled cake. (I use half cream cheese, half butter instead of all butter).

Josh picked another 3 gallons, bringing the total up to a little over 6 gallons of cherries off of the one, dwarf Montmorency cherry tree. He bought a new cherry pitter, and it works like a charm. It's not electric or anything automatic, but it does make this job a whole lot easier. He's freezing the cherries in pie-sized batches (4 cups). I made a pie a couple of days ago out of the first picking. It's great to have a winter's supply of good pie cherries.

I'm really glad my birthday comes during strawberry (and cherry) season. Happy Gardening!

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Mother Earth

I feel like I've lived in my truck for all of September. Wondering, even, where September went. I remember planning for Dallas and Garden Writers. The 10 hour drive each way, coming back with lots of great new plants to trial, then barely unpacking just in time to pack for the 2 1/2 day drive to southwestern Pennsylvania. But it's all good, except for the garden being somewhat neglected.

Anyone can garden and I offer this photo, below, of Felder Rusing's garden-in-a-truck. He has all kinds of plants in the bed of the truck (he says this is the real truck garden). There are herbs, perennials, flowers and even a bottle tree. He said it proves anyone can garden, anywhere, if they will simply try. This garden, according to Felder, has traveled 70,000 miles this year. If you don't know Felder, he's the crazy author of a bunch of great books on gardening, totally off the wall and loads of fun; check his website.

Josh and I drove to Pennsylvania, leaving home on Sep. 21, arriving in time to set up our booth at the Mother Earth News Fair on Friday. (He flew home on Monday, I drove 738 miles on Monday, 310 on Tuesday). The Fair, Mother's first ever annual (with more to come next year) was held at the very interesting and extremely remote, Seven Springs Mountain Ski Resort. Here was our view of some of the ski slopes out our 7th story window. It's a beautiful, huge place and probably interesting with snow, too.

 

And this one, of the woods in the other direction. It was deeply wooded all around, with hiking and horseback riding trails, 5 restaurants, conference center and more that we never got to see because we were too busy. As you can see, below, fall and leaf-turning had already started in  Pennsylvania. 

 This first ever, annual Mother Earth News Fair was pretty amazing. They hoped for a total attendance of 8,000 people. Some of the staff said they had nearly 7,000 on Saturday, another 3,000 on Sunday, well exceeding the expectations. I gave 3 programs (Making Bentwood Trellises, Therapeutic Uses of Herbs and Growing and Using Herbs, plus being on a panel with K.C. Compton, Managing Editor of The Herb Companion magazine, with 2 others). My programs, like most everyone else's, was standing room only. I love big crowds, the energy is better, the questions more numerous and I draw my energy and enthusiasm from my audiences. Nancy Heraud (known as the Lemonverbena lady: here's a link to her award-winning blog, check it out), and follower of this blog, came, bringing me a special gift of a jar of her homemade Cinnamon basil jelly. I was so flattered and honored at her thoughtfulness. That's her on the left, below, with her friend, Bonnie Shanko on the right. No idea who the guy in the middle is.

 Josh spent almost all of his time at the booth while I was speaking. One of the great things about the Fair was the people who came were people who read. My books sold well, so did my formula Herbal Nail Fungus Soak. There were a wide array of vendors selling green, sustainable technology. Composting toilets, garden tools, solar products; outside, in an area I never saw (I only saw about 40% of the Fair, it was huge) were Amish products, llamas, sheep, bees, all kinds of products, tools, items you need or need to know about if you want to grow your own food, spin your own wool or simply live more lightly on the land. Here's our booth, with Josh glued in place. We were swamped with customers for all of both days, this was just before we opened on the first day.

The Fair is already being scheduled for next year, probably in 3 locations around the country. We were an official Sponsor this year (meaning we got a lot of advertising and especially nice treatment). This proves some points I heard in the Keynote address in Dallas at the Garden Writers Conference, given by Kierstin De West.  Kierstin is the CEO, co-founder and key strategic and research mind at Conscientious Innovation, a Vancouver, B.C. She said, based on some very extensive research, that the "new" shift to green technology, the entire sustainable movement, is not a fad for a fashion that will go away. It is a culture shift that is a profound change in American culture that will have implications on businesses, gardens, publishing and even politics for a long time to come. 

With that thought, I will leave you with this amazing garden spider who built her web across the garden gate where I was working on building a stone and concrete step. This particular spider always has a zig zag pattern on the lower portion of the web and is harmless unless you're an insect. These are good spiders, catching lots of the insect pests that bother the garden. She's still there, as of this morning. It was nice to come home to the garden!

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Incredible Corn, WWOOFers and Bees

It's hard to read about the horrific flooding in Pakistan, with an estimated 20 million people without homes or even places to sleep. I'm so sorry for their pain and loss. I wish I could send them some of the drought that grips southern Missouri and northern Arkansas. Some of the dry soil to soak up their wet. And they could send us some of their rain. We, here on Long Creek Herb Farm have not had rain in 7 weeks, and even that recent one was less than 1/2 inch. That puts us at over 2 months without rain. Combine that with our porous, rocky, quick draining soil, and you know the garden is struggling.

Ginny, who came from near Bloomington, Indiana as a WWOOFer, just left after her 2 weeks' WWOOFing experience with us. She had a wonderful attitude, an interest in every job and every plant, bug and animal on the farm. Much of what she had to do while here was weed, water and harvest. It takes up much of every day moving sprinklers and soaker hoses, but with temperatures hitting the 100 mark most afternoons, no one works outdoors in that kind of heat. Ginny is a poet, an artist and a chemical technician, and she felt working on a farm to be a delight. Thanks Ginny, we enjoyed your time here!

Every year for the past several, my favorite corn has been Incredible (follow that link to see where you can order it). It's a bi-color, super-sweet, 80 day corn that holds its flavor well after picking. In fact, I've kept it up to 3 weeks and it's still almost as good as fresh. I always eat at least one ear, fresh, before I get out of the garden with a handful of ears for supper. Everyone at our table has said, "This is the best tasting corn I've ever eaten." This year I planted my reliable Incredible Sweet Corn on the first of May, and we  had an excellent and bountiful crop by mid-July. As an experiment, I tried a new variety this year for my second and third plantings, one called, "Gotta Have It" (pictured above), from Gurney's Seed. It's a risk, playing around with corn varieties when you already have a favorite, but I tried this one anyway. And I'm not disappointed. It is nearly as good as Incredible, and miles above what you buy fresh at grocery store.

When I pick corn from the garden, the goats come up to the fence, hoping for a handout. This is Billy, who pushes all the nannies away while he eats his fill. Once he gets bored, the nannies get to eat.

The chickens, too, come up to the fence. They get the top and bottom slice of the ear of corn, when I cut the ears to take off the shucks.

Right over the chickens and goats heads is this peach tree. The peaches are nearing ripeness. Back earlier this spring, there were so many peaches that Adam tied up the branches so they wouldn't break. Occasionally a peach falls into the chicken yard and the hens eat it.

The little goat babies all stand and watch as the adults eat the corn trimmings. They nibble at a shuck now and then, but for the most part, they're not interested. Notice their horn "decorations?" The little ones, as they reach their teenage months (that's about 2 months' old), manage to get their little heads stuck in fences. They've not learned they have horns and so, anytime they see something interesting on the other side of the fence, they get stuck. Josh heard about this method on the 'net and it works well. It's just short lengths of lightweight plastic tubing with a hose clamp for each horn. They were all embarrassed and complained loudly for the first day, but got used to the horn hoses. They do look, well, unusual, don't they?

"Blondie" is the variety of okra we're growing this year and it has performed well. The plants get only about shoulder high and produce a continuous supply of okra for at least 2 months. My method for preserving okra usually is to slice it crosswise, dip in buttermilk, then cracker or corn meal, and freeze it on cookie sheets. But we've been enjoying it so much this year cooked a new way, I haven't frozen any. The method? Take whole, young okra pods, spray them all over with cooking oil, lay on a baking sheet and broil at 450 degrees F, rolling them around every 4 or 5 minutes. They're ready to eat when they are beginning to brown on the edges, about 15 minutes total cooking time. Give them a dusting of salt and they're ready to eat. The flavor is delicious and they're not slimy inside like you might imagine.

I've been wondering what Matthew's bees do in extreme dry, hot weather and a couple of mornings I found out. There were rows of bees lined up, upside down along the edge of my water garden, drinking water. Some were on the tops of lily pads, sticking their tongues under the leaves, some were flying around, waiting their turn. I'd never seen bees lined up to drink before!

It hardly looks like a drought when you look at the water pool in the garden. But everything is struggling to stay alive. The raspberries have lost their leaves, the blackberries that should be producing the late crop, are possibly dead. Trees are losing their leaves and the lawn is a crisp, unhappy brown.

 I just posted a recipe for Rose and Yogurt Dressing on my recipes blog. If you'd like to find new ways to use your summer roses, check out my recipes there. Happy gardening!

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GARDEN DESIGNERS ROUND TABLE : SMALL SPACES

                                

First word of advice :  If you have a small garden you need a small dog.  Just kidding. But do keep dogs out as they and gardens do not mix.  Unless its Jojo,  my mini-Schnauzer and garden companion.  I've taught her the difference between a flower and a weed and she is ever so mindful of them. Plus, she keeps the rabbits, possums and racoons away.  Well, most of the time.  She missed a bunny the other day that ate my asters down to the ground. 

For June's Rountable posting I am using my small city garden as an example to show the unity, creativity and texture I try to bring to each of  my designs. There are endless possibilities in designing a small space and while there are no set rules there are guidelines that will help you avoid the pitfalls along the way.  

It's a very short walk from the public sidewalk to my front porch so making the entrance to my century-old American Foursquare as inviting as possible was my first goal.   A container with seasonal color flanks the stairs and a  Japanese maple, ' Autumn Moon ', brightens the small corner planting bed on the right.  Every inch of space is packed with long-blooming perennials and annuals that provide color, texture and interesting foliage.  And BTW,  I've planted everything in my garden myself, including the trees, so it is truly my creation.

A path swings around to the back garden entrance and a  beautiful pink climbing rose graces the fence.  You can see how little space there is between houses.  My  neighbor's large bold-leafed Oakleaf hydrangea draped on the fence shares its  blossoms .

 Click to enlarge

I had a client that planted thousands of dollars of annuals in her garden each year just for the wow factor.  It looked like Disney World !  I could fill my garden with mostly annuals for instant glamour but being an avid gardener I enjoy seeing perennials that I love come into bloom.   April and May is for tulips and daffodils, June is for roses and lilies, July for Phlox and Blackeyed Susans, August for Sedum and Asters, September for Mums, etc.  .  But how the garden looks when it's not in bloom is key to a good design and in a small space every plant must do its job.  Plants with interesting texture or form, colorful foliage that's effective even when not in bloom, evergreen shrubs that give year round interest, and colorful annuals will make your small space garden a delight.  Mine is so tightly packed with my favorites that a weed finds it difficult to enter and eliminates the need to mulch.



Below is the layout of my front garden made to go along with my last will and testament  which may give you an inkling of how I feel about  it.  And this is just the front.  My somewhat larger rear garden is my real paradise.

I encounter a lot of weekend warriors searching for ideas to use for their own small urban gardens and have enjoyed helping many of them at Gethsemane, Chicago's best garden center .  My advice to them is do your research before buying a single plant. Know how much sun/shade you have, your soil, the size of your plot, preferred style -formal or informal, plant likes or dislikes, etc. and how much maintenance you're willing to do.  Allocate a budget and try to stick to it.  Be prepared to put in a lot of sweat equity as well. 



In today's economy more  homeowners are doing their  landscapes themselves, whereas they would've hired a designer before the recession hit.  For these brave souls I say go for it but remember that a great garden starts with thoughtful planning.   Read gardening books and check out the many garden websites offering advice.  Take a stroll and seek out gardens that please you.



 Get in touch with the designer inside and turn that small space into your pride and joy.   The secret to a good garden is not how big or small it is but how you use it.

In his garden every man may be his own artist

without apology or explanation.

Each within his green enclosure is a creator

and no two shall reach the same conclusion ;

 nor shall we, any more than other creative workers

 be ever wholly satisfied with our accomplishment.

Ever a season ahead of us floats the vision

 of perfection and herein lies its perennial charm.

-Louise Bebe Wilder

For more on small space garden design visit these members of the Roundtable:

Jenny Peterson at http://www.jpetersongardendesign.com/

Laura Livengood Schaub at http://www.interleafings.blogspot.com/

Lesley/Robert at http://www.hegartywebberpartnership.wordpress.com/

Shirley Bovshow at http://www.shirleybovshow.com/

Susan Morrison at http://www.garden-chick.typepad.com/

Susan Schlenger athttp://blog.landscape-design-advice.com/

Tara Dillard at http://www.taradillard.blogspot.com/

  

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A Garden Tour

 Above is the Herb Shop with bell tower and tiny viewing deck, above.

Sometimes all the planets align, the weather cooperates and the garden grows. Yes, there are weeds, especially a variety of so-called spurge. But otherwise, a few bugs, too much rain and a lot of heat and humidity, are only small issues, I want to give you a tour of this summer's garden. Thanks to a lot of work from  Adam, Josh, me and The Fates, it is a GOOD garden.

There are two blue gates that you can enter through. This one (above) has a series of bells as weights, to make it self-closing. On the left of the gate is the red-leaf hibiscus (Hibiscus acetosella) and overhead is the grape arbor with wild grapes and muscadines.

If you climb the bell tower above the Herb Shop and look down on the garden, this is what you will see, a partial layout of the garden beds. If you look us up on GoogleEarth, this is also the view but from directly above, via satellite.

Looking over to the right (east, toward the Long Creek arm of Table Rock Lake) you'll see the old barn where the goats and chickens live, the garden shed and the little water garden.

Native medicinal plants are on the left, some of the culinaries on the right (grape arbor straight ahead, blue gate on the right).

Notice there are trellises along the fence on the left. Pathways are gravel and wheelchair accessible.

Edible flowers bed with grape arbor in the background. The early blush of roses are over, the Japanese beetles devastated the flowers but they're about done with, and the roses will be back in bloom, shortly.

A garden angel resting on the rock wall next to the chives and Mexican mint marigold (Tagetes lucida).

You can't see the goldfish pond in the middle, but this is the bed that Bessie, the box turtle has been coming back to for the past 28 years to lay her eggs. The gazebo is in the background, which has a variety of vines growing upward.

Ahead is the Myoga ginger bed behind the bench. To the right is a bed of all salvias and the lengthwise bed to the right is mostly lavender.

I'm growing 17 varieties of hot and super-hot chilies this year. No, that's not an outhouse in the background. It was once a ticket booth for the Boone County, AR Fair. I rescued it from a ditch and it serves now as housing for stacks of plant flats, pots, row covers, and an occasional pack rat, which Molly removes promptly.

The tomatoes are in the old sweet corn bed. Lots of new research shows that corn leaves beneficial bacteria that tomatoes avoid some fungal problems.  To the right is the row of Potawatamie bear beans, a Native American variety. You can barely see the deck of the house in the upper left corner. It looks down upon the garden in a nice view.

This is a statue I like because it reminds me of the late Adelma Simmons of Capriliands Herb Farm near Coventry, Connecticut.

An especially elegant white althea grows just outside the kitchen door.

Well, there you have it, a tour of some of our gardens at Long Creek Herb Farm. We launched our new website this week. If you have old bookmarks to my books or products, they won't still work. But the web address http://www.longcreekherbs.com does work, that address has not changed. Now, when you go there, in order to place an order you have to create an account and sign in, with a password of your choosing. It's an additional step for security, as well as obeying new rules for web businesses beginning the first of July. It's an added bit of security that will help over-all, although our customers tell us it's frustrating in the beginning. (You may recall that in the past we have had no safe way to keep credit card numbers on file for extended periods, so our method has been to ask for it each time, then shred the orders afterward. The shreddings go into either the garden compost, or as nesting material for the chickens. Either way, it was safe, but this new method complies with all the regulations for web businesses. But we'll still be shredding and composting customer information, just like before.

Check out the new website, and forgive the parts that still need attention. I think you'll find more to see and do, including pictures of the goats, garden, and more. Happy gardening!

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Awesome Austin

Where do I begin? We only spent 2 days and 3 nights in Austin, but boy did we pack in a lot of fun and it will take at least 3 postings to do it justice (just a hint of what's coming...a funky, famous chicken place in Round Top, TX; Madalene Hill's gardens at Festival Hill, a trip to see Mexican bats on Segways, some great food, an afternoon watching chicken sh#et bingo, just for starters). And gardens all along the trail.

THANK YOU THANK YOU THANK YOU 

CHAD AND SUZY!!!!

Josh's niece and husband, Suzy and Chad, and their delightful 6 month old son, Liam, very generously offered to come and give us a weekend on our own. What sweet people and I am so grateful for their kindness. (Of course, letting Liam and Great Grandma Barbara get acquainted, was great, too!. They bonded immediately).

It's always a pleasure to see other people's gardens and one of our first stops was at our long time friend, Lucinda Hutson's garden. Austin's famous purple house, Lucinda's home, has been on my list of places to visit for years. I know the house from her books, from numerous articles in Southern Living and many more, but I had not actually seen the house myself. We've known each other for years but this was the first time to visit Lucinda at home. What a sweetheart she is!

Lucinda is, without a doubt, the most colorful, fun-loving person I know. From her house (inside and out) to her garden, her views on food and writing, this is one fun lady. Look at the pic, below. This is the back steps of her house. (Click on the picture to see the embellished cat door). Does your back door look that good? Ours certainly doesn't.

Lucinda is a landscape designer and has a perfect eye for decorating the outdoors, and in. Even the very flowers in her garden are seemingly beyond reality. Check out this one in her front yard (sorry, I don't remember what it is).

And this vine, below, which I wish I could grow here. Notice the top of the house is purple, the wall behind the vine, is yellow. Do you have the courage to use color that way? I wish I did.

Or this, a great Mexican bathtub set in her mermaid garden. When Southern Living came to do the photo shoot of her garden, they bashfully covered parts of the mermaid with a leaf. Above the grotto with the mermaid tub is another mermaid and lots of plants. It's a small garden and it would seem crowded were it not for Lucinda's eye for design. Instead of crowded, it unfolds like small rooms, each with fascinating features that invite you to keep moving forward to see more, and more beyond that. (I've had dreams like that, when sleeping on my Creative Dreams Dream Pillow).

Lucinda's garden rooms showcase a wide variety of plants, from cactus to vines, bloomers and lots of herbs. Herbs are everywhere and Lucinda and I share a love of herbs and food. She's known for her innovative cookbooks which you can see on her website.

That's Lucinda and Josh on her back patio, her very rustic-elegant writing office to the left where she creates her books, and a garden shed to the right. What a delightful visit we had and no photos can do Lucinda's garden justice. . More of Austin to come. But today, after weeks of dry, hot weather and dragging garden hoses around - we got rain!

Here's a recipe from Lucinda's Herb Garden Cookbook for Frijoles Negros en Olla (black beans in case you don't speak Spanish). A dish of lack beans is one of my favorite meals, over brown rice, topped with fresh salsa, diced avocados and a dash of hot sauce. Last year I grew black beans, aka frijoles negros, in the garden to see what they looked like in bloom.

1 pound dried black beans
Water or broth to cover to about 2 inches over the beans
3 T. olive oil or bacon fat
1 whole onion, quartered and studded with 2 whole cloves
4-6 garlic cloves
1/2 tsp. whole cumin seeds
1 bay leaf
1-2 whole dried chile peppers (ancho or pasilla)
Salt to taste
1 tsp. crumbled, dried Mexican oregano
3 sprigs fresh epazote - (epazote is known as "pig weed" in the Midwest), or substitute. Mexican mint marigold leaves

Wash beans well to remove dirt and any stones. Cover with cold water or broth, and remove any beans that float. Add oil, onion, garlic cumin and bay leaf and bring to a boil; immediately reduce heat and cover. Add chiles and cook for approximately 2 1/2 hours. If necessary, add more water to prevent beans from bursting. When almost tender, add salt, oregano and epazote. Uncover and cook another 15 minutes. When beans are tender the liquid should just barely cover them.

More gardens, more food to come!

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