Plants, Produce, and Gardens... Oh My!

Aunt Theresa’s Quesadillas

2011-01-14T16:12:00.000-08:00

One of our favorite treats are Quesadillas! My grandsons like them with just chicken and cheese and they can eat them faster than I can get them out of the skillet and cut! They are best served hot with extra salsa on the side. Give it a try and let me know how you like them.

Ingredients

Large flour tortillas (usually about 8-10)

4 large boneless, skinless chicken breasts

1 green bell pepper

1 red bell pepper

1 medium yellow onion

1 large jalapeno pepper (or 2 medium)

1 large bulb of garlic, pressed

Fresh cilantro (I use kitchen shears and cut leaves into a plastic bowl)

1 pkg shredded cheddar cheese (16 oz./1lb.)

2 medium avocados, diced

Cumin

Chili powder

Salt

Pepper

Pam spray

¼ to ½ cup water

Seed and slice red and green bell peppers, seed and cut jalapeno pepper in half then slice (you will have half circles) Cut onion in three large slices then turn and slice three or four times more, place all vegetables on the same plate and press ½ the garlic on top; set aside.

Wash chicken breasts in cold water and pat dry. Dice chicken and season with cumin, chili powder, salt and pepper.

Heat a large skillet on medium until hot, spray with Pam. Add chicken and ½ of the pressed garlic; cook until well done. Half way through the cooking process add half a hand full (or a couple of pinches) of cilantro. Once chicken is cooked remove from skillet and set aside.

In the same skillet add ½ cup water and vegetables, season with salt and pepper, cumin and chili powder. Cook until vegetables are the desired doneness… some people like them well done, others like them a bit crisp… NOTE: the crisper you like your vegetables the less water you will need to use. Drain and set aside.

Spray a fresh skillet with Pam or other non stick cooking spray and heat on medium heat. Place flour tortilla in skillet and cover with a layer of cheese, next cover ½ of tortilla with prepared chicken, top with cooked veggies, diced avocados, and fresh salsa. When cheese is melted, lift the edge of the tortilla to see if it is browned to your preference, if so flip the half with cheese only over the rest of the ingredients and pat with spatula, remove from pan to flat surface and cut into four triangles with a pizza cutter. ENJOY!

NOTE: YOU MAY HAVE TO ADJUST THE HEAT OF YOUR SKILLET DEPENDING ON YOUR PARTICULAR STOVE.

Aunt Theresa's Salsa

6 - 8 medium sized tomatoes, diced (substitute 1 large can of petite diced tomatoes)
1 hot or 2 mild jalapeno peppers, seeded and diced
1/4 cup chopped onion (sweet or yellow)
3 cloves fresh garlic, pressed
chopped cilantro (to taste)
salt and pepper (to taste)

Mix all ingredients and let sit at least 15 minutes. Serve with chips or eat with just about anything. We like our on top of beans and peas and with all kinds of Mexican food!

For an additional treat mix a couple tablespoons with 3 or 4 medium sized fresh avocados, mashed. It is some kind of good!

Our Customers Are So CREATIVE!

2010-11-20T19:13:00.000-08:00

I love the way our customer, Rachael, painted her pumpkins and gourds for halloween.

Then... I saw how she updated the same pumpkins and gourds for Thanksgiving! Such a creative way to maximize her fall decorating budget. I am definitely copying this idea next year! Way to go Rachael!

DO IT YOURSELF: Pickle Makin' (Contest Entry)

2010-10-21T20:13:00.000-07:00

Zucchini Bread

2010-10-21T20:08:00.000-07:00

Fall is in the Air

2010-09-30T13:31:00.000-07:00

Cooler weather blows in with it the hope of a crisp fall and not just a leap into winter. Gone from the market porch are the rocking chairs and pea-shellers of the summer. In their place the finest of fall decorations like straw, pumpkins, gourds, milo and mums. Also on display is a cornucopia of brightly colored pansies and violas, ornamental cabbage, kale and other colorful plants to brighten up any mundane fall and winter garden or planter. It truly is a beautiful sight.

I love this time of year! The past couple of days the windows in Aunt Theresa and Uncle Bubba's house have been wide open. Even though it's the time when the brilliance of summer greenery begins to die back and life outside progresses towards dormancy; the first hint of the season's change is the springboard on which we jump toward the holiday season.

Every Thanksgiving the Kyzer family gathers at Grandma and Papaw's house for our traditional afternoon feast. There's ham, and turkey, and duck and dressing...whew... I'm feeling full just thinking about it! The side dishes are provided by "the girls" not just the daughters but the daughter's daughters and daughters-in-law of the daughters, as well. I have to say our family is packed with a passel of good cooks!

Then there are the desserts... the one most fought over is Grandma's cherry cheesecake. (I might share that recipe here one day, if I can ever get it right, that is!) Of course, Jeanna, brings several pies from BJs Market Cafe which are quickly gobbled. I like to get a plate of these tempting confections... to go...before the meal even begins.

Every year I try to bring something new...something not yet tasted by the rest of the family. This year I am thinking... Butternut Squash! My niece, Dede (You know her from the cafe and as the plant officienado around here.) has a fantastic recipe for butternut squash pie and get this, she makes it in the microwave! It is so sweet and fluffy and rumor has it she made one at the market last Saturday and customers, family and workers alike all got a bit of a taste. So, I guess pie might be out of the question.

I do have a great recipe for butternut squash soup...but I don't know if our family is a thanksgiving soup eating kind of family... try this and tell me what you think? Should I be brave enough to really bring something new to the table this year?

BUTTERNUT SQUASH SOUP

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bullion
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8oz) pkgs cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bullion, marjoram, black pepper and cayenne pepper. Bring to a boil and cook 20 minutes or until squash is tener.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to pan and heat through... DO NOT BOIL.

If you have a butternut squash recipe you think I need to try post it either here in the comments section or on the discussion tab on our facebook page. Not a fan on our facebook page? Click the link to the side and become one now! Thanks, happy cooking and remember....eat fresh... for the health of it!

These Aint Your Grandma's Sweet Potatoes!

2010-09-29T17:27:00.000-07:00

I was checking out the October issue of Readers Digest. Wow, I haven't read that in a long time! They have a section called Eater's Digest.

I love this recipe!!!! It is going to Grandma's for Thanksgiving with me in a couple of month! Hope you enjoy as well.

ROASTED SWEET POTATO SALAD WITH CHILI DRESSING

(serves 4)

4 medium sweet potatoes (about 1 1/2 pounds) peeled and cut into large sticks

1 large onion, preferably red - sliced

8 tablespoons olive oil

salt and black pepper

2 teaspoons chili powder, or season to taste ( I sprinkle it liberally till it looks the way I like.)

Juice of two limes

1 cup chopped fresh cilantro

Heat oven to 400 degrees F. Put sweet potatoes and onion on large baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and spread in a single layer. Sprinkle with salt and pepper; roast, turning occasionally, until potatoes are crisp outside and tender inside and onions are soft and brown, about 35 to 45 minutes. Remove from oven, keep on pan until ready to dress.

Meanwhile, whisk together the remaining 6 tablespoons olive oil with chili powder, lime juice and a pinch of salt and pepper.

Toss warm vegetables with dressing and cilantro. Taste and adjust seasonings if necessary. Best served warm or at room temperature. You can cover and refrigerate up to one day.

YUMMY! Thank you Reader's Digest for one of my newest favorites for fall!

THIS IS EVERYBODY'S SWEET POTATO INCLUDING YOUR GRANDMA'S!

Sweet Potatoes are actually a member of the morning glory (Convolyulacae) family and not really related to the white potato at all. SWEET! Pardon the pun. Sweet potatoes are tropical tubers that vary in color from yellow to orange to purple on the outside skin, and yellow to pink to orange to red on the inside flesh.

Two basic types of sweet potatoes are available on the market:

Moist varieties, which are orange-fleshed and brown- or purple-skinned, are the most common sweet potatoes found.
Dry varieties, on the other hand, are yellow-fleshed with a dry, mealy texture. Dry sweet potatoes aren’t as sweet as the moist variety, and probably would not substitute well for dessert dishes.

Selecting a good sweet potato is much like choosing a regular potato – look for firm tubers with unblemished skin and avoid any potatoes with decay or bruising. Sweet potatoes should feel heavy for their size with a colorful undertone to the skin.

Store them in a cool, dry, dark place...never be in the refrigerator because they will develop an unpleasant taste and become very hard. If you plan on using your sweet potatoes within the week, feel free to store them at room temperature.

Sweet potatoes are best cooked in their skins so it is very important to give them a good scrubbing prior to cooking. One of my favorite ways is simply place in the microwave five to ten minutes depending on the size, let cook a minute or two, then peel, mash with a fork, and stir in a little butter and salt and pepper.

Rich in beta-carotene which is converted to vitamin A and the body will only convert as much as it needs. The beta-carotene form of this nutrient protects against toxicity. The sweet potato is also a good source of dietary fiber, as well as a number of other vitamins and minerals, including manganese, potassium vitamin C and more! Best of all 34 mcg folate and 0 fat...well, unless you use butter...like I do!

3/4 cup of sweet potatoes counts as one serving and adds variety to your meals so stop at your local grocery, or farmer's market and eat fresh...for the health of it!

New Arrivals Daily

2010-05-16T09:02:00.000-07:00

New Plants and Produce Arrive

2010-03-26T05:49:00.000-07:00

Oh my goodness!!! Yesterday was such a busy day!!!! We had four trucks arrive with plants. It took six of us most of the day to get everything unloaded, priced and placed in the perfect location. The weather threatened rain all day and the winds were pretty gusty but it didn't slow us down a bit! We worked as a team and the place is fully stocked and ready to go.

Easter is just around the corner and any farmer, old-hand or new, knows Good Friday is the target for getting gardens in the ground for good growing and bountiful harvests. Needless to say... the traffic in the vegetable and garden house has picked up considerably.

It's one of the things I love about Spring. The return of our gardening customers. Sometimes they trickle through in the winter to pick up a bit of fruit or to just stop by and browse. But in the Spring...they are here most weeks. It's like family coming back for a visit, catching up on news and swapping recipes. It sure makes Aunt Theresa a happy girl!

Yesterday, we also received some really good produce. New potatoes,green beans, squash and some little watermelons. Oh, and the first strawberries of the season. Uncle Bubba and I had some with dinner last night and they are delicious! We plan on test driving those watermelons tonight!

Yep, yesterday was a gloriously busy, wonderful day! We hope you join us today.

Cooking With Herbs

2010-03-17T17:28:00.001-07:00

Nothing makes your favorite recipe taste better than cooking with fresh herbs! Whether marinading meats, adding a little extra zip to salads, or spicing up an old favorite herbs make all the difference in the world. Remember, if you normally cook with dried herbs you will need to use just a tad bit more when using fresh herbs.

HERBS FOR THE COOK

BASILS
CHIVES
CHERVIL
CILANTRO
DILL
FENNEL
LOVAGE
MARJORAM
MINTS
OREGANOS
PARSLEYS
ROSEMARY
SAGES
SALAD BURNET
SORREL
SAVORY
FRENCH TARRAGON
TEXAS TARRAGON
THYMES

BASIL – Always a big seller in spring! Used for pesto, pasta salads, Italian dishes and vinegars. With all basils, give them full sun, and for best flavor, keep flower heads pinched off. Harvest mid morning and add at the last minute when cooking. Warm season annual

Common Basil – The largest selling basil because it is the most well-known. A great choice for pesto, pasta, or anywhere you enjoy the flavor of basil. Easy to grow and very productive, one plant can yield up to a pound of fresh leaves! What a bargain compared to the grocery store.
Cinnamon Basil – A basil with a warm and spicy cinnamon flavor, purple veining and pink flower spikes, nice with fruit salads and Mexican dishes.
Lemon Basil – Great flavor combination and works well in fish dishes, chicken, pasta and vinegars.
Genovese – Considered by many to be the best basil for pestos and general flavor. Leaves are somewhat larger and darker than common basil.
Purple Ruffles Basil – Beautiful annual with deep purple, crinkled leaves gives an outstanding contrast in gardens. This basil adds gorgeous color to vinegars, salads, and sandwiches.
Red Ruben Basil – Same uses as Purple Ruffles. Both will be slower growing han green basils due to the deep purple coloration.
Spicy Globe Basil – A delightful plant that produces a thick and perfectly round mass of miniature basil leaves. Great for salads, seasoning, and vinegars! The 12 – 18 inch high plants are lovely planted in mass as an annual border.
Valentino Basil – Beautiful lettuce leaf basil that is delicious and showy in salads and on sandwiches. It’s tender and somewhat smaller leaves and neat growth habit of this very popular basil are an improvement over standard lettuce leaf basils.
African Queen – Unusual basil variety that is gaining popularity in the United States. Leave have a blue cast with blue-purple veining and flowers. A robust grower with a camphor flavor and scent, this is one of the few perennial basils but it is still tender and should be brought in for the winter.

CHERVIL – These delicious green leaves have a special subtle flavor and is considered one of the fine herbs of French cuisine. Best used in spring soups and salads or anywhere you would use parsley. Chervil makes a lovely garnish and is best grown during cooler seasons such as spring or fall. It can grow up to 18 inches tall.

CHIVES – The most delicate member of the onion family, fresh chopped leaves offer great flavor to salads, soups, vegetables, omelets, and cheese dishes. One of the essential kitchen herbs it is immune to insects and provides protection to neighboring plants. Onion chives produce lovely pink pom-pom flowers and garlic chives have showy white flowers with a distinctly garlic flavor. Flowers of both are edible and make great garnishes. Grow your chives in full sun and they will get about 15 inches tall.

CILANTRO – This slow-bolting form of coriander grown for its leaf production has become one of the most popular herbs in the United States due to the influence of Mexican and Asian dishes. In addition to salsas, cilantro makes a great pesto for fish. This full sun, cool season annual will often produce through our winters when planted again in the fall. Grows up to 12 inches.

DILL – One of the truly great culinary herbs. Dill has a strong affinity with sour cream and cucumbers but is also useful in breads, with fish, vinegars and cheese. This cool season annual readily self sows in and will bolt with the first heat of early summer. It is best grown in full sun.

Common Dill – Mainly used for seed production and pickling; grows up to 4 feet and will look better with staking.
Fernleaf Dill – Grown for its abundant leaf production, the fernleaf dill is a shorter bushier plant (up to 18 inches) neater in appearance and much slower to bolt.

FENNEL, FLORENCE – Chopped Florence fennel leaves are excellent with fish, soups, salads, and stews while the seeds are a nice addition in sweet breads and pork roast. Florence fennel forms a bulbous base of delicate anise flavor and crisp texture which is superb when sliced and served raw in green salads or quartered in chicken casseroles. It is also excellent for sautéing. Plant enough to share with the butterflies. Grow fennel in full sun and this plant will grow to 36 inches.

FENNEL, BRONZE – This outstanding perennial fennel has gorgeous bronze-red foliage and forms clumps, is evergreen in the South, and highly attractive to butterflies. The leaves and seeds can be used just like green fennel. This perennial may self sow and is best grown in sun to part shade and get about 30 inches in height.

LOVAGE – A fantastic celery substitute with no bitter aftertaste, lovage is very popular in England and Australia. It is excellent flavoring for soups, salads, stews, casseroles, or anywhere you would use celery. This vigorous, tall growing (up to 4 feet) perennial is one of the first to return in the spring. However, it needs extra moisture and likes partial shade.

MARJORAM – Beautifully sweet, balsam-like aroma, the flavor is similar to oregano but sweeter and milder. Try rubbing meats with fresh marjoram leaves before roasting or add to sausage and meatloaf for a special flavor. It is a must in German potato salad. This tender perennial is sometimes hard in the South but can be wintered indoors if need be. It grows to about 8 inches in height.

MINT – No green thumb is required for growing these tough little splashes of flavor and aroma! They have a multitude of uses in the kitchen, in commerce, and in medicine. Mints can be grown indoors or out in full or part sun. All mints are low growing and spread by runners. They should be contained unless you want them to spread. Don’t be fooled by “mint seeds” as true mint cannot be duplicated except by cuttings.

Apple – The soft gray-green leaves have an apple menthol fragrance and is delightful in teas and fruit salads. A large planting of this aggressive grower can cover a hillside in one season!
Chocolate – One of our favorites, this mint is a peppermint patty for the nose and palate! The bronzy peppermint-like foliage is delicious in coffee and cookies or just to eat by itself!
Orange – Treasured for its special fragrance its unmistakable citrus aroma is fantastic in fruit punches, teas, orange juice, and potpourris. The orange mint oil is an ingredient in chartreuse and many perfumes. It makes a lovely and useful plant in a hanging basket.
Peppermint – Also known as candy mint, a tea from this mint is a refreshing alternative to coffee or regular tea. It is excellent for stomach indigestion and lends itself to many uses in the kitchen.
Pineapple – A spin-off from apple mint, but with lovely white variegation and a sweeter, fruiter scent this variety is great in fruit salads and as a garnish; it works well with chicken too! Not as aggressive as apple, pineapple mint works well in containers with other plantings.
Spearmint – The best cooking mint and is excellent with carrots, peas, potatoes, and for making mint sauces for roast lamb. For a real treat try it in green salads or tabouli and other Greek dishes for a flavor sensation!

OREGANO – Used in Italian, Spanish and Mexican cuisine, no herb garden is complete without this indispensible plant. The hot spicy flavor compliments almost all tomato dishes and is desirable in beef or lamb stews, soups, salads, or casseroles.

Common – The most well know variety, a very hardy perennial, and grows to 12 inches.
Greek – This hardy, robust oregano is collected in the wilds of Greece and produces white flowers. Considered to have an excellent and consistent flavor and grows up to 15 inches in height.
Italian – Milder and sweeter than other varieties, this oregano grows more upright with lighter green leaves. It is similar to marjoram but a little hardier.

PARSLEY – It underlines flavors without overpowering them and compliments almost every dish. It cannot be surpassed in the kitchen for its versatility. The fresh green appearance and fragrant aroma delight the eye and stimulate the appetite. Parsleys are rich in vitamin C and are a natural breath freshener.

Curly – Probably the most well known selling herb in the world, curly parsley is great in tabouli, soups, salads, and of course as a garnish. In the South, it is lovely planted as a backdrop for pansies as it provides deep rich green foliage throughout the winter. It is a hardy and evergreen biennial.
Flat Leaf Italian – This is the original parsley with a far superior flavor to the curly. Taste the two and compare them yourself! It always adds true European character to soups, stews, and salads.

ROSEMARY – One of the most fragrant and memorable herbs with many unexpected uses makes this versatile herb a must for any garden. Rosemary is delightful in poultry stuffing, great with roasts, breads, dumplings, biscuits, and even as a sweetened desert sauce. It is excellent in home-made/organic soaps and shampoos. Hair and skin rinses are even made from Rosemary tea. This attractive evergreen boasts needle-like leaves and pale blue flowers and is hardy through most sections of the South.

ARP – Most winter hardy strain to Zone 6 with grey-green upright foliage and grows uo to 3 feet in height.
Officinalis – Standard upright variety with deep green leaves and hardy to Zone 7.
Prostrata “Irene” – The most attractive prostrate form and a prolific bloomer, Irene, is nice in hanging baskets and hardy to zone 6. It must be wintered inside and grows to about 12 inches in height.
Salem – An overall favorite this mid-range hardy, upright variety has very deep green leaves, somewhat wider than the others and grows to about three feet tall.

SAGE – One of the culinary all-stars but also an important medicinal herb makes it a must for all herb gardens. Well known for its role in dressings and as a poultry and sausage seasoning, Sage is also great in butter, sauces, breads, and vinegars. Sage tea is a digestive aid and is used to relieve sore throats, PMS, and menopausal symptoms. It must be grown in full sun.

Common or garden variety – The most widely grown and used sages. This hardy perennial is an evergreen in the South, easy to grow and attractive in the garden with its gray foliage and display of blue flowers in early summer

Berggarten – A choice strain of sage with larger and rounded grey-blue leaves and a pungent aroma and flavor. It is a hardy perennial, usually evergreen, and will grow to about 24 inches in height.
Clary – This biennial sage grows to 16 inches tall and attracts bees and butterflies. It has a medicinal history of alleviating eye problems and is a beautiful bloomer with tall blue aromatic flowers.
Pineapple – This tender perennial can become quite large (up to 3 feet) in one season when grown in full sun and is considered an annual. It has a fabulous pineapple scent and brilliant red flowers from late summer till frost. Both leaves and flowers made a great addition to fruit salads, roast pork, chicken, cheese, jams and jellies. It is lovely as a garnish for a punch or summer drink. Best of all it attracts both butterflies and hummingbirds!
Honeydew – Similar to Pineapple this tender sage plant is stockier, shorter, and earlier blooming. The heart-shaped leaves and red bloom offer a sweet melon scent.
Golden and Purple varieties– These lovely variegated plants have the same uses as the common or garden variety Sage. They are hardy and evergreen and make a great addition to a container of mums in the fall.
Tri-Color – Green, cream, and pink are the colors that make this Hardy, evergreen sage so unique. While the uses are the same as the common or garden variety the tri-color is beautiful in containers as it tends to cascade more than the other varieties.

SALAD BURNET – A beautiful hardy evergreen edging plant with small toothed leaves and raspberry shaped blossoms in the spring, Salad Burnet offers a cooling cucumber flavor and is a great addition to salads, vinegars and tomato juice. Grows in full sun up to 12 inches and is especially charming after a rain or heavy dew as droplets edge the unique leaves.

SAVORY – Often called the “bean herb” because of the warm peppery character they add to a bean, pea or lentil dish. It is also excellent in chilled vegetable juices, cabbage dishes and meatloaf. Savory is easy to grow in full sun and is drought tolerant.

Winter savory – An attractive low evergreen bush excellent for borders and edging with a pungent flavor boast lovely pink flowers in early summer. This hardy perennial will grow to 15 inches in height.
Summer savory – More delicate in flavor than winter this savory is a little gangly in appearance and is considered an annual.

SORREL – Garden sorrel or French large leaf sorrel is most famous for sorrel soup and sauces. The large succulent, slightly acidic leaves are also a real treat in salads. Keep flower heads removed and use the very young, tender leaves. It is a hardy perennial and needs to be planted in full sun or part shade. It will grow to about 12 inches tall.

TARRAGON, FRENCH – Another of the truly great culinary herbs and essential to French cooking, French Tarragon has a distinctive flavor suggestive of anise or licorice. Essential in béarnaise, hollandaise, and mousseline sauces it also adds a lovely touch to omelets, marinated meats, and poultry stuffing. Why not try a little tarragon vinegar for salad dressings or tarragon butter with steamed vegetables? A sterile plant can only be propagated by cuttings and prefers cooler weather. If summers become unbearable, store this hardy perennial in the refrigerator or freezer till fall. It must have well drained soil and full sun.

TARRAGON, TEXAS – also known as Mexican Mint Marigold is an acceptable substitute for French tarragon and is easier to grow in Southern climates where this plant thrives in both heat and humidity. Tall bushy plants produce lovely yellow edible blossoms from late summer until frost. This half hardy perennial will come back after most Southern winters, grows to 30 inches tall and should be planted in full sun.

THYME – This very aromatic, low growing bush or creeping herb is ideal for rockeries, borders, or along pathways. The pretty pink or purple blossoms are a favorite of honeybees. This all around herb is great for culinary and medicinal uses and works beautifully in most landscaping.

English or Common – This is the most popular variety for culinary use and produces larger leaves with pink undersides. It is a robust grower and indispensible in French cooking. English/Common thyme tastes great in soups, stews, stuffed inside a roast chicken, with fish, or in carrots. It also makes a great garnish! This hardy perennial grows to about 18 inches tall and is usually an evergreen in the South.
Creeping Red Thyme – This low, mat-forming thyme will become covered in rose pink blossoms in early summer and looks great in rock gardens and pathways, especially beautiful as a contrast to woolly thyme.
Elfin Thyme – This thyme is a very low growing dense mat of tiny, dark green leaves and is excellent as a ground cover, in between flagstones and fives a moss-like effect when grown in a full sun location.
Lime Thyme – This low creeping thyme makes a great ground cover and provides a nice citrus flavor when used in cooking.
Golden Lemon Thyme – The popularity of this variety is due to both its striking appearance and its great fragrance and flavor. The spreading bushy plant has leaves that are strongly variegated with gold and the flavor and fragrance is amazing. It works well fish and chicken and in vinegars.
Mother of Thyme – This variety is very popular for medicinal and culinary uses. However, it also makes an excellent ground cover which stands up to heavy foot traffic and releases fragrance with each step. In summer you will enjoy beautiful purple flowers from your Mother of Thyme.
Silver Edged Thyme – Another well known and well liked culinary thyme that provides striking contrast in the garden. The lovely spreading bushy habit makes it popular in herbal landscaping.
Woolly Thyme –This lovely low carpet of grey, fuzzy leaves and pale pink flowers lacks the scent or flavor but its virtues are visual and tactile. Woolly thyme prefers dry conditions and works well in grey gardens or provides a nice contrast for greener herbs.

A Great Family Project - Children's Herb Garden

2010-03-12T19:30:00.000-08:00

What better way to instill a love of gardening in your children or grandchildren than planting a small herb garden together? Get them involved in the design and building, prepping or mixing the soil, selecting the herbs and planting. If you are using containers give them a free hand in the selection process. They might even become more adventurous eaters when using herbs they have grown themselves!

These herbs are great for your children’s herb garden. Pick a few or grab them all!

ALOE VERA – The great healing herb. Fresh leaves can be split and gel applied to treat minor burns, sun burns, insect bites and poison ivy. It can also be used internally for ulcers. Tender perennial, grow indoors in good light. May produce a spectacular blossom in crowded pot!

BEE BALM- An old fashioned favorite in any garden Bee Balm produces lovely red blossoms and are highly attractive to humming birds and butterflies. The blossoms are edible, delicious and make beautiful garnishments. The leaves make a delightful and soothing tea. It does best in full sun to part shade and tolerant up to 30 degrees.

CALENDULA – The famous “pot marigold” that was a staple vegetable green in times past. It’s most often grown for the lovely, yellow to deep orange, large flowers which are edible. The petals are delightful with salads, omelets, and cheese. It makes a great saffron substitute and is also used in natural dyes, soaps, and cosmetics. This full sun annual grows to 15 inches tall.

CHAMOMILE – This herb is a beautiful low growing, perennial evergreen. Chamomile tea is made from the fresh or dried flowers. Both flowers and leaves have a delicate apple scent. Extremely popular in Europe and is sometimes called the European ginseng. Chamomile tea is soothing and aids digestion. It is also useful in natural or organic cosmetics. It is traditionally used as groundcover in English gardens and pathways and can be used as a lawn substitute. Plant in full sun to part shade and this herb will grow up to ten inches.

LAMBS EAR – This slivery low growing foliage is ideal for contrasting and grey gardens; the softy downy foliage resembles lamb’s ears in feel and appearance. Once used to bandage wound the lambs ear leaves can be pressed and used in wreath making. Plant in full sun and your lambs ear will produce spires (up to 12 inches) of light blue flowers in the summer. Silver Carpet is a non-blooming variety with neater appearance and more rot resistant.

LAVENDER – For centuries the highly fragrant lavender leaves and flowers have been used in dried sachets, scented soaps, perfumes, lavender wands and potpourris. Lavender oil is an important article of commerce and considered to be one of the most endearing scents in the world. A delight for any garden, all lavenders require WELL DRAINED SOIL and FULL SUN. Mulching with sand or gravel will reduce leaf splash and fungus problems.

English – Vera or true lavender and the most well known variety. This very hardy evergreen produces pale lavender blooms on long slender stems and grows up to 30 inches.
French – This prolific bloomer produces narrow toothed leaves and is great for containers. It is a tender perennial and produces fat blossoms.
Provence – This lavender is robust, produces light lavender blossoms, and is more rot resistant than most making it a great selection for Southern gardens.
Grosso – Possibly the best lavender selection for Southern gardeners this plant is highly rot resistant and produces nice deep, fat lavender blossoms.
Munstead – This English variety of lavender is both a prolific bloomer and has fragrant foliage in the right conditions. The foliage is variable and the blooms are a deep purple. However, this lavender will only grow up to 18 inches tall.
Lady – This lavender blooms first year from seeds, has a compact branching habit and grows up to 10 inches in height. Many believe it to bea big improvement over the English varieties.
Fernleaf – The carrot like foliage makes this a very different looking lavender. It is not as fragrant but the blue/purple flowers stand out. It is tender and grows to about 24 inches in height.

LEMON BALM – Plant emits a strong lemon scent and adds a nice flavor to drinks, teas, salads, and more. Medicinally used for colds, flu, depression, and indigestion. The oily leaves were used in Victorian times to polish furniture. This hardy perennial will grow to 24 inches.

MINT – No green thumb is required for growing these tough little splashes of flavor and aroma! They have a multitude of uses in the kitchen, in commerce, and in medicine. Mints can be grown indoors or out in full or part sun. All mints are low growing and spread by runners. They should be contained unless you want them to spread. Don’t be fooled by “mint seeds” as true mint cannot be duplicated except by cuttings.

Apple – The soft gray-green leaves have an apple menthol fragrance and is delightful in teas and fruit salads. A large planting of this aggressive grower can cover a hillside in one season!
Chocolate – One of our favorites, this mint is a peppermint patty for the nose and palate! The bronzy peppermint-like foliage is delicious in coffee and cookies or just to eat by itself!
Orange – Treasured for its special fragrance its unmistakable citrus aroma is fantastic in fruit punches, teas, orange juice, and potpourris. The orange mint oil is an ingredient in chartreuse and many perfumes. It makes a lovely and useful plant in a hanging basket.
Peppermint – Also known as candy mint, a tea from this mint is a refreshing alternative to coffee or regular tea. It is excellent for stomach indigestion and lends itself to many uses in the kitchen.
Pineapple – A spin-off from apple mint, but with lovely white variegation and a sweeter, fruiter scent this variety is great in fruit salads and as a garnish; it works well with chicken too! Not as aggressive as apple, pineapple mint works well in containers with other plantings.
Spearmint – The best cooking mint and is excellent with carrots, peas, potatoes, and for making mint sauces for roast lamb. For a real treat try it in green salads or tabouli and other Greek dishes for a flavor sensation!

NASTURTIUM – An old fashioned favorite and for good reason, both leaves and flowers are delicious and add a sweet radish peppery flavor to tossed salads and makes a gorgeous garnish. They have unusually high vitamin C content. Immature green seeds can substitute for capers. The spicy-rose fragrance and beautiful mix of colors makes a great hanging basket. This cool season annual can sometimes struggle through some Southern summers to revitalize or reseed in the fall.

No children’s herb garden would be complete without the Stevia, nature’s own sweetener! Our kids eat them right out of the garden for a sweet treat! BONUS! Though nontoxic, stevia plants have been found to have insect-repelling tendencies. Their very sweetness, in fact, may be a kind of natural defense mechanism against aphids and other bugs that find it not to their taste.

Since herbs are easy to grow the success rate of your children's garden or herb container has a high probability producing through out the summer and will return year after year. So get out there and enjoy some time together... gardening is an activity the whole family can enjoy!

The Herbs Are Coming...The Herbs are Coming!

2010-03-11T16:41:00.001-08:00

Herbs will be arriving tomorrow, March 12. If you've thought about raising your own herbs but were afraid to try...this is your year! Whether in a bed or in containers... for cooking... or organic health, we have what you need and will be glad to personally answer any questions you have.

Herbs are easy to grow and fun to use. They have a broad array of uses in and out of the kitchen. Most culinary herbs are Mediterranean in origin but many herbs, especially medicinal, are native to the Americas. Make a few special accommodations for your herbs and they will reward you with bountiful harvests and years of enjoyment.

For a successful herb garden you will need the following:

Well-drained soil: A good sandy loam is best. If you have heavy or clay soil, amend it with compost, sand or other soil conditioners. Raised beds can be an easy solution for good drainage. Be creative with your materials, design, and shape.

At least 6 hours of full sun: Unless otherwise noted in the plant descriptions, herbs will be happiest in a full sun location. If you can only give them half a day of sun, morning sun is the best.

Good air circulation: Good air flow through your herb garden will reduce any disease problems so be sure to allow space between the plants for growth.

Mulch: Mulching will keep the roots cooler in the summer, warmer in the winter, and save you lots of weeding and watering! Use rice hulls, pine straw, or other mulch recommended by your nursery.

AVOID OVERWATERING: Most herbs like relatively dry conditions. Once established, most herbs are remarkably drought tolerant. Avoid sprinkler systems, water deeply but infrequently and you will side-step this most common mistake.

Harvesting: Once established, your herbs will be more productive and look nicer with frequent harvesting. Harvest no more than one-third of the foliage. Fresh is best! But drying, freezing, and pestos (not just for basil) are easy and produce great results. Mid-morning harvests provide the best flavor.

Feeding: Most good garden soil will provide enough nutrients for your herbs, If growing in a soil-less mix add slow release fertilizer pellets or se liquid fertilizers at half the recommended rate.

PUT THE SPRAYER AWAY! Herbs have very few pests and many are pest repellents! Grown outside, beneficial will take care of most pests. If a pest problem does develop, use insecticidal soap according to directions. Make sure to coat the underside of the leaves and use during the coolest part of the day.

The next couple of posts will cover specific herbs and uses. Feel free to ask any questions or leave comments about your favorite herbs in the comment section.

Terrific Tuesday

2010-03-11T05:44:00.000-08:00

WELCOME to BJs Plants and Produce! We have all the plants you love!

Plants for your house...

and stuff for your vegetable gardens...

for your flower beds....

for sun or shade....

creeping, crawling plants....

plants that come back every year and are easy to take care of.....

and don't forget your flytrap!!!!

Petunias and cactus...

all for great prices!

I got to help Aunt Theresa do some pricing!

My big brother made a tuba out of one of the old watering wands...

So...we decided to have a PARADE!

Everybody needs some of these for their garden and you can keep them in the house too!

It was getting late so mom helped my big brother with his reading homework.

We really love spring...you should get to planting right now! I know we are!

Ladies and Gentlemen... START Your Gardens!

2010-03-08T11:15:00.000-08:00

There is no better cure for cabin fever than the warmer temperatures promised by the weather forecasts we have had lately! What better way to enjoy the fresh air than getting out in the yard and preparing your flower beds and gardens? It is the perfect time to plant a few vegetables!

Cool weather crops you can plant now include lettuce. It prefers days and nights that are cooler than 70 degrees and there are a variety of types to add something different to that salad or sandwich. Of course we have the standard iceberg lettuce but why not try something a little leafy this year? Romaine and head lettuce need a little more space than loose leaf lettuce so if you are planting them be sure you make enough room.

English peas/sweet peas are another great cool weather crop that can be planted this weekend and we have some “pole or climbing” type seeds as well as a bush variety. Peas like nitrogen-rich soil so be sure to pick up what you need before leaving the store. One thing you may not know is pea blossoms are edible, but if you choose to eat them, they will not grow the peas themselves. You can grow extra for this purpose if you choose to eat pea blossoms.

No spring garden is complete without carrots which prefer cool weather for the best germination and growth. They take two or three months to fully mature but can be picked earlier if you want “baby” carrots. They grow better when they are planted with the much faster growing radishes. They mark the bed for one so you don’t forget where the carrots are planted and they help to keep the soil loose so that carrots which have a much weaker stem can push up more easily.

TIP: CARROT GREENS ATTRACT DEER AND RABBITS…ONE TASTY WAY TO KEEP THESE GUYS AT BAY: PLANT ONIONS AMONG YOUR CARROTS!

Finish up your cool weather garden with broccoli, cauliflower, and brussels sprouts. Commonly known as cole crops these plants are grouped together because they are similar in culture and growth. They often grow to be two or three feet high and just as wide, so make sure you give them plenty of space. The plants tend to wilt in higher temperatures but keep them watered and they will perk right up when the sun begins to go down.

TIP: Keep your eye out for the cabbage butterfly…it is small and white and arrives in early spring. You can pick the caterpillars off if you see them but you can also make your own organic spray using onion, garlic and cayenne pepper added to water to combat them. The hotter the better! Add peppers, onion and garlic to the blender with a little water and blend to a puree then strain into a spray bottle. Spray again after a soaking rain. However, it is safe to spray daily.

Stop by the store and pick up fertilizer, soil, and cool weather crop seeds and plants. We have bulbs of all types as well as onion sets, onion plants and seed potatoes. Whether your plot is large or small we have it all! Our staff is always available to answer any questions you may have.

Come by and see us,enjoy the great weather and remember…

GREAT GARDENS START HERE!

It's A Family Affair

2010-03-08T09:58:00.000-08:00

Around here I am known merely as Aunt Theresa. Having traded my sales and marketing career for the simpler life it didn't take long for me to become stir-crazy just hanging around the house. Of course, I didn't get out of my pajamas [except for church] for about three months! When my dogs and I began to communicate effectively I realized I needed more human interaction...no offense to my husband. I really think he was tired of me talking to him from the time he walked through the door till the time he went to bed anyway.

When our youngest son was an infant I worked during plant season for my sister-in-law, Jeanna at her "market" BJ Plants and Produce. She's owned the store for more than thirty years now and just a couple of years ago she bought the little cafe that is attached where she and her husband, David spend every Monday through Friday. My niece, Dominique is a server there as well. BJ's Market Cafe has the very best down-home, southern cookin' in the entire state of Arkansas! My extra pounds can attest to that!

Now Jeanna's son, Michael and his wife, Amanda run the store. Her daughter, Dede floats back and forth between the two...waitress extraordinaire in the off season and plant officienado during the spring and summer. During the slow times their kids Dede has two and Mike and Amanda have one run freely between cafe and market, sometimes helping... sometimes laughing... and always bringing joy to my heart.

My husband's family wholesale plants and produce business is located just across the parking lot where most of the time my sister-in-law Linda, my father-in-law and a variety of other aunts and uncles can be found. During the summers, ours and Linda's grandchildren are added to the mix and will float between Kyzer's and Bj's lending a helping hand, carrying out customer purchases or restocking when needed. My favorite time of day is when my husband pops over after breakfast to pick up the produce order or when he strolls through the greenhouses to walk off his lunch. My heart jumps for joy.

It was natural for me to go back there...it was like coming home...like having plant therapy everyday... basking in the beauty of God's creation, surrounded by family... taking in all the joy and love one heart can possibly hold.