tag:blogger.com,1999:blog-321530832024-02-19T03:28:33.563-06:00Jim Long's ColumnsColumns, stories, current and past magazine articles.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-32153083.post-30915760897222256782018-12-30T13:28:00.001-06:002018-12-30T13:28:24.778-06:00<h3 class="post-title entry-title" itemprop="name">
<a href="http://jimlongscolumns.blogspot.com/2014/02/papalo-herb-to-know.html">Papalo, Herb to Know</a>
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Recently I've been working on a couple of magazine assignments about the
hot new herbs and plants for restaurants. My research started
with new restaurant trends on-line, then I've been concentrating on
interviews with chefs around the country. Not surprisingly, locally
sourced produce is even bigger this year than last, new introductions of
non-wheat pasta and noodles, sustainable seafood and children's menus
in upscale restaurants are a few of the items.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq6ZH0KHM_ZynJAh5UteyN-2KKxzBkQpD8qp_X3-vCSN6B1cp0B7rbnVzgBfohGc8jqI1ydmU-ZV30VBHSrz6nizv4Jsd73PZWvPsPdN3luX1dOGMUN-IZV9JxkqjiyHDbwxp3g/s1600/Papalo+copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq6ZH0KHM_ZynJAh5UteyN-2KKxzBkQpD8qp_X3-vCSN6B1cp0B7rbnVzgBfohGc8jqI1ydmU-ZV30VBHSrz6nizv4Jsd73PZWvPsPdN3luX1dOGMUN-IZV9JxkqjiyHDbwxp3g/s1600/Papalo+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo, growing on mature plant.</td></tr>
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One hot new herb that surprised me a bit for this year is papalo <i>(Porophyllum macrocephalum)</i>,
sometimes commonly dubbed "Buzzard's Breath" (although I'm guessing
there won't be any chefs across the U.S. who will use that name; let's
see, how might that sound on a menu..... farm-raised pork cemitas with
seasonal chilies and buzzard's breath sauce...) <br />
<br />
Used like cilantro in Bolivia, where my original seed start came from,
as well in some states in Mexico, it's easy to see (or smell) why it got
dubbed buzzard's breath. Just getting near the plant you'll get a whiff
of something akin to aluminum with lemony overtones with some rue and
other smells thrown in. That's on the mature plant, which isn't the
stage of the plant normally used. The flavor has been described as
something like a combination of arugula, mint and cilantro, although
that doesn't quite describe it, either. The flavor is unique to the
plant.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYKamt6dWPiALiS1sZmY8LGHgOUWcxSd49oP4g5FZvzDI2Vw3z76IYjgHLzBOAUHeEjkN0szlqs0XinivZF5hoI8SVqWYS8r_N_nOZuFS1SzyIl4V67tDfMbXIPHIcLhEI_29Ew/s1600/Cemitas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYKamt6dWPiALiS1sZmY8LGHgOUWcxSd49oP4g5FZvzDI2Vw3z76IYjgHLzBOAUHeEjkN0szlqs0XinivZF5hoI8SVqWYS8r_N_nOZuFS1SzyIl4V67tDfMbXIPHIcLhEI_29Ew/s1600/Cemitas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cemitas, a Mexican sandwich.</td></tr>
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Papalo is also commonly eaten raw on cemitas - sometimes known as a
cemita poblana, which is a Mexican sandwich and street food that
originated in the city of Puebla. Papalo is also sometimes found in
guacamole and in Mexico it is used fresh in soups and stews. In Bolivia
native Quechua people call it Killi and eat it daily just torn up onto
foods. (If you use the search button on my blog for papalo, to the
right, you can find more that I've written about this interesting herb).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6mKA5vGlF7ZtNXUy3q_uCNfPKkQf42vl4PWLr7X-mRyFP5EpdOzRJaddRtwAuvNTn0mGYIeL8aoiVEm_SVEyvcWr9JdQGpQ4xK_UiAw4yLeGaLvFmQsNhBIs6uBFOaDxIOGT5A/s1600/18-Papalo++copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6mKA5vGlF7ZtNXUy3q_uCNfPKkQf42vl4PWLr7X-mRyFP5EpdOzRJaddRtwAuvNTn0mGYIeL8aoiVEm_SVEyvcWr9JdQGpQ4xK_UiAw4yLeGaLvFmQsNhBIs6uBFOaDxIOGT5A/s1600/18-Papalo++copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo sold as young, pulled seedlings in Acalpulco markets.</td></tr>
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Papalo is showing up in gardens from California to New York City, and in
markets with large Hispanic populations. However, a lot of Hispanics
from other parts of Mexico or South America may not know the plant at
all. I found it in the markets in Acalpulco when I visited there a few
years back and admit I didn't understand the plant at all until then.
I'd always let mine get to 3 or 4 feet tall and found the flavor of the
leaves unpleasant. But in the markets of Acalpulco I discovered it was
being grown as seedlings, the whole plant pulled up at about 12 to 15
inches tall, and the flavor of the plant was vastly better than from the
mature plant. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h_pLju7mryTmxIHFiBL6KGc3mXxXfP4em3bB8o5nn-kU0buM4hFDGUkIeT-ICtAo5_g2NWEh3Kifztx4oVaMvpEjVsZaY5sUZtHlDomXJ8qutWwGBTmWJAzc4HMs8XzMNn9gXA/s1600/Papalo.seller-1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h_pLju7mryTmxIHFiBL6KGc3mXxXfP4em3bB8o5nn-kU0buM4hFDGUkIeT-ICtAo5_g2NWEh3Kifztx4oVaMvpEjVsZaY5sUZtHlDomXJ8qutWwGBTmWJAzc4HMs8XzMNn9gXA/s1600/Papalo.seller-1.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vendor in Mexico selling papalo.</td></tr>
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Even though regular cilantro<i> (Coriandrum sativum) </i>is used
extensively in Mexican cooking, that herb is not native to anywhere in
the Americas (it is native to the eastern Mediterranean). But Papalo is
native to the Americas and can be found growing wild from Bolivia
northward as far as the southern U.S.<br />
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Here's a simple recipe to try when you're learning the flavors of this
ancient herb. It's a simple green sauce and if you travel in Mexico, you
may encounter the sauce used on eggs, sandwiches or other dishes.<br />
<br />
8 green tomatillos, diced<br />
1 green onion, diced<br />
2 cloves garlic, whole<br />
1 serrano or jalapeno chile, stem and seeds removed<br />
4 or 5 fresh papalo leaves<br />
1 large or 2 small avocados, diced<br />
2 teaspoons olive oil<br />
<br />
In a small skillet, combine the oil, tomatillos, onion, garlic and chile
and simmer on medium heat until the tomatillos are soft, about 10
minutes.<br />
Pour the ingredients into a food processor, along with the papalo leaves
(I sometimes add juice of 1/2 lime, too) and pulse blend until
everything is chunky-smooth.<br />
Pour into a bowl and add the diced avocado. Let stand for about 30
minutes for flavors to blend well. Serve with chips or as a sauce on
your favorite morning egg dish.<br />
<br />
The following companies offer papalo seed:<br />
<a href="https://www.nicholsgardennursery.com/store/product-info.php?pid1135.html">Nichols Garden Nursery</a><br />
<a href="http://www.southernexposure.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=ijt5e4t9apajlcgidutdo205s4&keyword=papalo">Southern Exposure Seeds</a> <br />
<a href="http://www.johnnyseeds.com/c-261-papalo.aspx">Johnny's Selected Seeds</a>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-12992900692070549542018-05-25T09:11:00.001-05:002018-05-25T09:25:24.398-05:00Indian Museum Top of the RockI find it quite amazing that we down here in the woods have a first-class museum of Native American artifacts just 20 minutes drive from home. Situated at Top of the Rock resort - known for the nationally-famous Legends of Golf tournaments, this world-class museum is <u>underneath</u> the Top of the Rock restaurant.<i> (The restaurant is quite pricey, but the view from it is spectacular and the food is worth the price)</i><br />
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My Native American friend, Olee, when he visited the museum a year or so ago, spoke to one of the docents and mentioned it is disrespectful to display ceremonial pipes (aka "peace pipes") with the stem attached to the pipe. The docent said the curator was coming and they had already been told by others their display needed to be corrected - there are hundreds of pipes in the collections. Olee also noted in Indian tradition, wrongly displaying the sacred pipe would bring bad luck. "Really?" the docent said. "Is that true?"<br />
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Olee grinned and said one only needed to look outside the museum for the answer.<br />
What is there, you may wonder? This, a 100 feet deep sinkhole that opened up in the golf course soon after the museum opened.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRLVnJMZkqo2KD0_-u7XSNv2Fw2KX7aEtoF04c0k52mwz1UZRvOr9AsmEzkehSBhmxdqR63mIsjQoRwC5aIdU6znDoOLpyD-HoFit4kfg00nrD0TgTNw4nBQg01V1TYSv7VYi/s1600/sink+hole.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRLVnJMZkqo2KD0_-u7XSNv2Fw2KX7aEtoF04c0k52mwz1UZRvOr9AsmEzkehSBhmxdqR63mIsjQoRwC5aIdU6znDoOLpyD-HoFit4kfg00nrD0TgTNw4nBQg01V1TYSv7VYi/s400/sink+hole.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the far side you can see the giant earth moving equipment. As of last fall they had excavated over 80,000 truckloads of soil out of the bottom of the pit, hoping to connect it to the existing cave on the property - which has a bar and grill inside it. Where the equipment sits will soon become a 4 story hotel, with trails that go down into the sinkhole.</td></tr>
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So what's in the museum, you may wonder? Johnny Morris, the owner of Bass Pro Shops and Top of the Rock, has purchased some of the most spectacular collections of Native American artifacts and art anywhere. We walked for 2 hours and didn't nearly see it all. And I was pleased to see how much the collection focuses on Missouri. While there are artifacts from other states, all parts of our state are well represented.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6k6T4OMSp73W6tGjUw5y7J1Bxt1hmqz_arqWyz7oG2ncmSo3IfH4JGopMtQ4lAxB7-RKsmAMXAtNqZ9WdvZWFCGW90nlBc3TyET5yB3WGZEHRxEltokAx1mEc5nWnpll78j3/s1600/Displays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6k6T4OMSp73W6tGjUw5y7J1Bxt1hmqz_arqWyz7oG2ncmSo3IfH4JGopMtQ4lAxB7-RKsmAMXAtNqZ9WdvZWFCGW90nlBc3TyET5yB3WGZEHRxEltokAx1mEc5nWnpll78j3/s400/Displays.jpg" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkifEk0Ur34lHK7guROEf9m9i9EwpbU1GKs0T1KU7BRi-O0hRss0hWWpwGz8MY771rxHMpMFhwP0P9oAsRt79kwLI7WgwChxuMOZhyd2B5ywvAR5PJi9rSXbPclb7Cwh3IpYc/s1600/Cases-of-Artifacts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkifEk0Ur34lHK7guROEf9m9i9EwpbU1GKs0T1KU7BRi-O0hRss0hWWpwGz8MY771rxHMpMFhwP0P9oAsRt79kwLI7WgwChxuMOZhyd2B5ywvAR5PJi9rSXbPclb7Cwh3IpYc/s400/Cases-of-Artifacts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The displays are well done, well lighted and most things are identified.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelDR-EaUDccV4sSa7G05QcnVQbqI6E1M8aXA2C96hjwdG9aUnd329H_9q9hzEkyiXr8dUTQj19cSUFA6nxED89BqnigECJT59dP-35trHoq3Dz2GTLTbsPBjN6dnWg062ub3p/s1600/Awls-Hooks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="417" data-original-width="600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelDR-EaUDccV4sSa7G05QcnVQbqI6E1M8aXA2C96hjwdG9aUnd329H_9q9hzEkyiXr8dUTQj19cSUFA6nxED89BqnigECJT59dP-35trHoq3Dz2GTLTbsPBjN6dnWg062ub3p/s400/Awls-Hooks.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish hooks, awls.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCboax_0cWLRTLWGRF_F4-rdihnRke92k15Q7ZiNV1mBNYhUQuaKmb_lfjrXRopDEDxHNK_d3o9Fo8QlJZ1dJ7xQ9UzLAwytRAVq1n9-G1hauXTwUCNJd5U9y6xc8DnFLGGhz/s1600/Celts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="599" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCboax_0cWLRTLWGRF_F4-rdihnRke92k15Q7ZiNV1mBNYhUQuaKmb_lfjrXRopDEDxHNK_d3o9Fo8QlJZ1dJ7xQ9UzLAwytRAVq1n9-G1hauXTwUCNJd5U9y6xc8DnFLGGhz/s400/Celts.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFwDrnKivMoCewsuq-vmA7ynypCnX1ukKMmDHJ9fknWlG8zCjZ6Q2x7ODv51nEZcBy_NOQiOsSr-VQ1MFdUpyv1FXe0RYpRwB3JYqsEgCviO2udx29TL58J5mw82wXODanFkB/s1600/DecoPot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFwDrnKivMoCewsuq-vmA7ynypCnX1ukKMmDHJ9fknWlG8zCjZ6Q2x7ODv51nEZcBy_NOQiOsSr-VQ1MFdUpyv1FXe0RYpRwB3JYqsEgCviO2udx29TL58J5mw82wXODanFkB/s400/DecoPot.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRQjlceYMv3lqObqFlqSVxmnI_yLNC0jgGyy62Bzk3A-x3Ni_y6qkD2AbzCpII5cnI2ji8qbSIuuquVBve7LiZH_Kkr4YK9mZhSHO1G_4VVNKAOy-c4H0mO9EiPWbRLJEspy_/s1600/Figure-Pot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="438" data-original-width="456" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRQjlceYMv3lqObqFlqSVxmnI_yLNC0jgGyy62Bzk3A-x3Ni_y6qkD2AbzCpII5cnI2ji8qbSIuuquVBve7LiZH_Kkr4YK9mZhSHO1G_4VVNKAOy-c4H0mO9EiPWbRLJEspy_/s400/Figure-Pot.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spectacular examples of animal effigy pots from pre-Columbian periods and Mississipian culture are numerous.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG_LB2IbXqYhV68AiZGRgXQLghsub_H9M6jQXvLJkbnP8x4fS8Ikpf1UUQsHtdZMcCWFCGOHEyavqiRu5VJC1gYgOWSewfmIMxvv9MRwtuaVpjZo-axwCTPe_i9pjlwV8SdCu/s1600/Mortar-Pestle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="551" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG_LB2IbXqYhV68AiZGRgXQLghsub_H9M6jQXvLJkbnP8x4fS8Ikpf1UUQsHtdZMcCWFCGOHEyavqiRu5VJC1gYgOWSewfmIMxvv9MRwtuaVpjZo-axwCTPe_i9pjlwV8SdCu/s400/Mortar-Pestle.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the most beautiful mortar and pestles I've ever seen. There are hundreds, in different styles.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-db3UaXaA5pHYdv1MTXLLaogXrjbyI4cWhzXoinQQJisxSA0bQcL2iIr9CrPHXsOZTVIuap6qjsWwEUDRg6YULN0RyPB-2trEbSufp9nN6wMSbabbLXtVcw_n6AjhcU6cpzb/s1600/Image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="387" data-original-width="466" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-db3UaXaA5pHYdv1MTXLLaogXrjbyI4cWhzXoinQQJisxSA0bQcL2iIr9CrPHXsOZTVIuap6qjsWwEUDRg6YULN0RyPB-2trEbSufp9nN6wMSbabbLXtVcw_n6AjhcU6cpzb/s400/Image.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polished pieces, along with a beautiful small statue and miscellaneous pieces.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCCCBhZETb8-MVYIgol_8uGxs_nSUoRByey-LegU2SlLiKiLq5zZFnvouFX3TvkfvpnHpjMWIbYIIDpTazbor1-CnWFkoprY5GPHQaPsyjPCxB647HHN3mInBG4u0V6u8xjts/s1600/Points-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="430" data-original-width="634" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCCCBhZETb8-MVYIgol_8uGxs_nSUoRByey-LegU2SlLiKiLq5zZFnvouFX3TvkfvpnHpjMWIbYIIDpTazbor1-CnWFkoprY5GPHQaPsyjPCxB647HHN3mInBG4u0V6u8xjts/s400/Points-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thousands of arrow points of all sizes will astound you!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiE0P5DuszB55G9FkDHumgfoMeLTSBdbGO4zJVJDxmufcTLMyQP6QADH2XhdMIhEQEXgJeU4IbR28Gy9Bwv2_ZGCn0NLcmswqfUBcixNUdwvGnhOXfhCoyEXOwOMISPVOegryV/s1600/Terror-Bird-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiE0P5DuszB55G9FkDHumgfoMeLTSBdbGO4zJVJDxmufcTLMyQP6QADH2XhdMIhEQEXgJeU4IbR28Gy9Bwv2_ZGCn0NLcmswqfUBcixNUdwvGnhOXfhCoyEXOwOMISPVOegryV/s400/Terror-Bird-2.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ns_JaHdLhnnIsWHxXPob9IuE3kNk2zu4qf78KNEEacUPZVpS0lTU-lzZ0Bwf8HJEcQCigbldCihUMeJgP0XAI9hf2-Esko7gVHSuV4KxKN52PgCcbx_c5MpOK6poCx7zCB0e/s1600/Terror-Bird-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="416" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ns_JaHdLhnnIsWHxXPob9IuE3kNk2zu4qf78KNEEacUPZVpS0lTU-lzZ0Bwf8HJEcQCigbldCihUMeJgP0XAI9hf2-Esko7gVHSuV4KxKN52PgCcbx_c5MpOK6poCx7zCB0e/s400/Terror-Bird-1.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also in the museum are cave bear skeletons, dioramas, good explanations of animals that lived in the U.S., like the Terror Bird, which is an ancestor of the ostrich, but much bigger and meaner - shown tearing a horse apart.</td></tr>
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This is just a minimalist sampling, there is so much to see it will take several trips to view it all. There is a section, quite large, devoted to beadwork and clothing, some quite spectacular, another area devoted to the Civil War, cannon and more that we didn't even get to.<br />
<br />
Top of the Rock is next to Big Cedar, 9 miles south of Branson, at the intersection of Hwy 65 and Hwy 86. The charge to park is $10, which is refundable toward your purchase your ticket to the museum ($25). Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-33566533223917094032014-02-17T09:38:00.002-06:002014-02-17T09:38:35.475-06:00Papalo, Herb to Know
Recently I've been working on a couple of magazine assignments about the
hot new herbs and plants for 2014 for restaurants. My research started
with new restaurant trends on-line, then I've been concentrating on
interviews with chefs around the country. Not surprisingly, locally
sourced produce is even bigger this year than last, new introductions of
non-wheat pasta and noodles, sustainable seafood and children's menus
in upscale restaurants are a few of the items.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq6ZH0KHM_ZynJAh5UteyN-2KKxzBkQpD8qp_X3-vCSN6B1cp0B7rbnVzgBfohGc8jqI1ydmU-ZV30VBHSrz6nizv4Jsd73PZWvPsPdN3luX1dOGMUN-IZV9JxkqjiyHDbwxp3g/s1600/Papalo+copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq6ZH0KHM_ZynJAh5UteyN-2KKxzBkQpD8qp_X3-vCSN6B1cp0B7rbnVzgBfohGc8jqI1ydmU-ZV30VBHSrz6nizv4Jsd73PZWvPsPdN3luX1dOGMUN-IZV9JxkqjiyHDbwxp3g/s1600/Papalo+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo, growing on mature plant.</td></tr>
</tbody></table>
<br />
One hot new herb that surprised me a bit for this year is papalo <i>(Porophyllum macrocephalum)</i>,
sometimes commonly dubbed "Buzzard's Breath" (although I'm guessing
there won't be any chefs across the U.S. who will use that name; let's
see, how might that sound on a menu..... farm-raised pork cemitas with
seasonal chilies and buzzard's breath sauce...) <br />
<br />
Used like cilantro in Bolivia, where my original seed start came from,
as well in some states in Mexico, it's easy to see (or smell) why it got
dubbed buzzard's breath. Just getting near the plant you'll get a whiff
of something akin to aluminum with lemony overtones with some rue and
other smells thrown in. That's on the mature plant, which isn't the
stage of the plant normally used. The flavor has been described as
something like a combination of arugula, mint and cilantro, although
that doesn't quite describe it, either. The flavor is unique to the
plant.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYKamt6dWPiALiS1sZmY8LGHgOUWcxSd49oP4g5FZvzDI2Vw3z76IYjgHLzBOAUHeEjkN0szlqs0XinivZF5hoI8SVqWYS8r_N_nOZuFS1SzyIl4V67tDfMbXIPHIcLhEI_29Ew/s1600/Cemitas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYKamt6dWPiALiS1sZmY8LGHgOUWcxSd49oP4g5FZvzDI2Vw3z76IYjgHLzBOAUHeEjkN0szlqs0XinivZF5hoI8SVqWYS8r_N_nOZuFS1SzyIl4V67tDfMbXIPHIcLhEI_29Ew/s1600/Cemitas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cemitas, a Mexican sandwich.</td></tr>
</tbody></table>
<br />
Papalo is also commonly eaten raw on cemitas - sometimes known as a
cemita poblana, which is a Mexican sandwich and street food that
originated in the city of Puebla. Papalo is also sometimes found in
guacamole and in Mexico it is used fresh in soups and stews. In Bolivia
native Quechua people call it Killi and eat it daily just torn up onto
foods. (If you use the search button on my blog for papalo, to the
right, you can find more that I've written about this interesting herb).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6mKA5vGlF7ZtNXUy3q_uCNfPKkQf42vl4PWLr7X-mRyFP5EpdOzRJaddRtwAuvNTn0mGYIeL8aoiVEm_SVEyvcWr9JdQGpQ4xK_UiAw4yLeGaLvFmQsNhBIs6uBFOaDxIOGT5A/s1600/18-Papalo++copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6mKA5vGlF7ZtNXUy3q_uCNfPKkQf42vl4PWLr7X-mRyFP5EpdOzRJaddRtwAuvNTn0mGYIeL8aoiVEm_SVEyvcWr9JdQGpQ4xK_UiAw4yLeGaLvFmQsNhBIs6uBFOaDxIOGT5A/s1600/18-Papalo++copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Papalo sold as young, pulled seedlings in Acalpulco markets.</td></tr>
</tbody></table>
<br />
Papalo is showing up in gardens from California to New York City, and in
markets with large Hispanic populations. However, a lot of Hispanics
from other parts of Mexico or South America may not know the plant at
all. I found it in the markets in Acalpulco when I visited there a few
years back and admit I didn't understand the plant at all until then.
I'd always let mine get to 3 or 4 feet tall and found the flavor of the
leaves unpleasant. But in the markets of Acalpulco I discovered it was
being grown as seedlings, the whole plant pulled up at about 12 to 15
inches tall, and the flavor of the plant was vastly better than from the
mature plant. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h_pLju7mryTmxIHFiBL6KGc3mXxXfP4em3bB8o5nn-kU0buM4hFDGUkIeT-ICtAo5_g2NWEh3Kifztx4oVaMvpEjVsZaY5sUZtHlDomXJ8qutWwGBTmWJAzc4HMs8XzMNn9gXA/s1600/Papalo.seller-1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h_pLju7mryTmxIHFiBL6KGc3mXxXfP4em3bB8o5nn-kU0buM4hFDGUkIeT-ICtAo5_g2NWEh3Kifztx4oVaMvpEjVsZaY5sUZtHlDomXJ8qutWwGBTmWJAzc4HMs8XzMNn9gXA/s1600/Papalo.seller-1.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vendor in Mexico selling papalo.</td></tr>
</tbody></table>
Even though regular cilantro<i> (Coriandrum sativum) </i>is used
extensively in Mexican cooking, that herb is not native to anywhere in
the Americas (it is native to the eastern Mediterranean). But Papalo is
native to the Americas and can be found growing wild from Bolivia
northward as far as the southern U.S.<br />
<br />
Here's a simple recipe to try when you're learning the flavors of this
ancient herb. It's a simple green sauce and if you travel in Mexico, you
may encounter the sauce used on eggs, sandwiches or other dishes.<br />
<br />
8 green tomatillos, diced<br />
1 green onion, diced<br />
2 cloves garlic, whole<br />
1 serrano or jalapeno chile, stem and seeds removed<br />
4 or 5 fresh papalo leaves<br />
1 large or 2 small avocados, diced<br />
2 teaspoons olive oil<br />
<br />
In a small skillet, combine the oil, tomatillos, onion, garlic and chile
and simmer on medium heat until the tomatillos are soft, about 10
minutes.<br />
Pour the ingredients into a food processor, along with the papalo leaves
(I sometimes add juice of 1/2 lime, too) and pulse blend until
everything is chunky-smooth.<br />
Pour into a bowl and add the diced avocado. Let stand for about 30
minutes for flavors to blend well. Serve with chips or as a sauce on
your favorite morning egg dish.<br />
<br />
The following companies offer papalo seed:<br />
<a href="https://www.nicholsgardennursery.com/store/product-info.php?pid1135.html">Nichols Garden Nursery</a><br />
<a href="http://www.southernexposure.com/index.php?main_page=advanced_search_result&search_in_description=1&zenid=ijt5e4t9apajlcgidutdo205s4&keyword=papalo">Southern Exposure Seeds</a> <br />
<a href="http://www.johnnyseeds.com/c-261-papalo.aspx">Johnny's Selected Seeds</a><br />
<cite class="vurls"><br /></cite>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-14727057554366945532013-09-29T13:30:00.001-05:002013-09-29T13:30:21.804-05:00Trinidad Scorpion Pepper<br />
<div class="post-body entry-content" id="post-body-4766483530927622049" itemprop="description articleBody" style="background-color: #66bb33; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 1.5; position: relative; width: 598px;">
<div class="post-body entry-content" id="post-body-412251346830913409" itemprop="description articleBody" style="background-color: #91c16d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 590px;">
For many years I've been growing what was the World's Hottest Pepper, the Bhut Jolokia, or Ghost Pepper. In my book, <a href="http://www.longcreekherbs.com/products.php?cat=7" style="color: #bb09a5; text-decoration: none;">Make Your Own Hot Sauce</a>, I give some background of the pepper and offer a few recipes in using it in hot sauce. This year for the first time, I'm growing the current record holder for the world's hottest pepper, the Trinidad Moruga Scorpion. Later today I'll be making a batch of hot sauce with both of these peppers.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; color: black; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqo8Jx7ess63ViZ37K_gRe8vf1Kq_MmoD7nAH9g-t3YPCeAZfNQ38BVSEZLAK0ZWDWGcV3RrJToLBk31J2HvIbg2oJ0y4R2Cij-wBP6Dy6_HucPxY34J9JqwFeJSHl54cVl8XZw/s1600/Ghost-&-Scorpion.jpg" imageanchor="1" style="color: #bb09a5; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqo8Jx7ess63ViZ37K_gRe8vf1Kq_MmoD7nAH9g-t3YPCeAZfNQ38BVSEZLAK0ZWDWGcV3RrJToLBk31J2HvIbg2oJ0y4R2Cij-wBP6Dy6_HucPxY34J9JqwFeJSHl54cVl8XZw/s400/Ghost-&-Scorpion.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">The two world's hottest peppers.</td></tr>
</tbody></table>
Depending on the source (I accept the New Mexico State University Chili Pepper Institute's measurements) the heat, measured in Schoville Heat Units, or SHU, can vary slightly. They rate the Ghost pepper at 330,000 to 1,023,310 SHUs. The new record holder, the Scorpion, weighs in at 1,500,000 to 2,000,000 SHUs.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuqkAPIQVt0LQPGEkgOUe2aAw0x0O_a22Zk6KvEpF62OJ0VSDoQgEKwYTO18rF2ZfiCUnHMuqlu3IYApWBOuvngVSYiQnYgyqlt7gUV_QjJk5jnL9lRzf6usEQWwqTMqRsE9JAA/s1600/I'm-Hot!.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuqkAPIQVt0LQPGEkgOUe2aAw0x0O_a22Zk6KvEpF62OJ0VSDoQgEKwYTO18rF2ZfiCUnHMuqlu3IYApWBOuvngVSYiQnYgyqlt7gUV_QjJk5jnL9lRzf6usEQWwqTMqRsE9JAA/s400/I'm-Hot!.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
In other words, it's pretty darned hot! So you may wonder, why would anyone want peppers that hot? Well, for the guys (and it IS a guy thing) who crossed the ghost pepper with a Red Savina habanero pepper and came up with the Scorpion, it means bragging rights. It also means they can license seed companies to sell their seed, and make a profit. But beyond that, believe it or not, these intensely hot peppers, have flavor, as well. Flavors not necessarily found in other peppers. And you don't eat them raw, or you shouldn't because it can be dangerous. But if you mix them with other kinds of peppers and ingredients, you get the flavor and not as much of the heat. To give an idea of where this heat comes on the giant pepper heat scale, keep in mind the Scorpion comes in at between one million and half and two million heat units. For comparison, look at the Jalapeño and Cayenne listing, below.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT7roK1Kc6Nhl8JNWkK-6YAHHxiKE0aS4dOgP3YMDdjwSi4X3t_l-LZVRy1QsHcYO64WKyuiCwkTqRrCT6yFfJy3wj05lb-MTszzXdcL-t7Wa9CBRGWGKso5fuU5dsxjQ2T0e9Q/s1600/Cayenne-&-Jalapeno.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTT7roK1Kc6Nhl8JNWkK-6YAHHxiKE0aS4dOgP3YMDdjwSi4X3t_l-LZVRy1QsHcYO64WKyuiCwkTqRrCT6yFfJy3wj05lb-MTszzXdcL-t7Wa9CBRGWGKso5fuU5dsxjQ2T0e9Q/s400/Cayenne-&-Jalapeno.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
A Jalapeño pepper is rated at 3,500 to 8,000 SHUs. And my favorite for roasting and eating, the Poblano, is almost without heat, with 1,000 to 2,500 SHUs.<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57hwQfPdpMgo56Ej-1xRU8ny5Hx7t6grc9fiMJaPhWx_dJ0WsnWzQ4pGJdPEouHWzJ4G0wgeT33A5ajUdmyU1UtHEGpPjEq8shF-Ct7-fQfUycYX9kWJLXFlN_4t1nA5VFe1DPQ/s1600/Poblano.jpg" imageanchor="1" style="color: #bb09a5; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57hwQfPdpMgo56Ej-1xRU8ny5Hx7t6grc9fiMJaPhWx_dJ0WsnWzQ4pGJdPEouHWzJ4G0wgeT33A5ajUdmyU1UtHEGpPjEq8shF-Ct7-fQfUycYX9kWJLXFlN_4t1nA5VFe1DPQ/s400/Poblano.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
But if I combine some roasted Poblanos, a few Jalapeños, onions, garlic, vinegar, cilantro and a couple of Ghost peppers and a Scorpion, it will be a tasty hot sauce for just about anything I put it on. I'm getting ready to do a program on making hot sauce for the <a href="http://ozarkareacommunitycongress.org/" style="color: #bb09a5; text-decoration: none;">Ozarks Area Community Congress</a> coming up next weekend and we'll have some tasting of my different sauces. This one I'll probably name, Two Ghosts and a Scorpion.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-color: transparent; border: 1px solid rgb(233, 233, 233); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; color: black; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibB_Y24d0wDgAK5bMETcSq0-wrCi3B_3lBzz7HQ9nnLt9KVvPfmNhWh1GM-wd1r1SyGDHxrz6UEhYm6OoazR80kkn9pC9dMg929iUZHs0o-1GRURUfddfbrsnU1EaoJ7OYDni7uA/s1600/Hot-sauce-in-bottles+.jpg" imageanchor="1" style="color: #65ffb2; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibB_Y24d0wDgAK5bMETcSq0-wrCi3B_3lBzz7HQ9nnLt9KVvPfmNhWh1GM-wd1r1SyGDHxrz6UEhYm6OoazR80kkn9pC9dMg929iUZHs0o-1GRURUfddfbrsnU1EaoJ7OYDni7uA/s400/Hot-sauce-in-bottles+.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Various hot sauces I've made so far.</td></tr>
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Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-54649525351889442592013-07-01T15:55:00.004-05:002013-07-01T15:55:51.015-05:00Some Help for PTSD Sufferers<h3 class="post-title entry-title" itemprop="name">
<br />
</h3>
<div class="post-header">
Soldiers Suffering from PTSD Have a New Champion!</div>
<br />There’s plenty
of evidence for the usefulness of alternative therapies in treating
Post-Traumatic Stress Disorder (PTSD). High among those useful
therapies, based on years of reports from our customers, are sleep
pillows, also known as dream pillows. Laugh, scoff or ridicule as you
wish. but this method has helped thousands of people over the years.<br /><br />I began writing about dream pillows and their effects over 25 years ago. You can read my experiences and what convinced me, by <a href="http://jimsdreampillows.blogspot.com/">clicking here</a>
and looking through my archives. I first learned about dream/sleep
pillows from a pharmacist, and you can see the formula he made for me by
<a href="http://jimsdreampillows.blogspot.com/">clicking here</a>, then
scrolling down. And if you would like to read the story of someone who
helped a bunch of Vietnam vets who all suffered from flash-back
nightmares, quieten their sleep, <a href="http://jimsdreampillows.blogspot.com/2009/12/dream-pillows-soothe-nightmares-of-war.html">read this</a>.<br /><br />What
I want most to tell you about is Elizabeth, a customer of ours who’s
been buying dream pillow supplies from us, making restful sleep dream
pillows and giving them away to soldiers and veterans who are suffering
from PTSD. Every time she runs across someone who has a brother, father,
son or spouse, who she learns is suffering from PTSD, she sends them a
sleep pillow. The feedback she’s gotten, the gratitude, is simply
amazing. <br /><br />Because it’s a costly process to keep making and giving away sleep pillows, Elizabeth has created a non-profit group, the <a href="http://americanheroessleepproject.org/">American Heroes Sleep Project</a>, in order to help more soldiers and veterans. Her new website is <a href="http://americanheroessleepproject.org/">here</a>.
Check it out, you can order a sleep pillow for yourself, or to give
someone. She also has an option where you can buy one for yourself and
she’ll send someone who’s suffering from PTSD a pillow also.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJX0RmGZSTx2P6BPvGfTkT9JEUmFHPaxu490lS5J2DtDPKNnensmlALbrhqXFFCrnfHr_2Z477jl1yKf5y7ZJqfdZXFYqC9RAFkoRJT4VytRBgipy0jbdACp_kZQ1PO9EmwtJTA/s350/Herbal+Dream+Pillows.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJX0RmGZSTx2P6BPvGfTkT9JEUmFHPaxu490lS5J2DtDPKNnensmlALbrhqXFFCrnfHr_2Z477jl1yKf5y7ZJqfdZXFYqC9RAFkoRJT4VytRBgipy0jbdACp_kZQ1PO9EmwtJTA/s320/Herbal+Dream+Pillows.jpg" width="307" /></a></div>
<br />There’s no magic in why sleep pillows work, it’s based on how our minds process fragrances. You can read more in my book, <a href="http://www.longcreekherbs.com/products.php?cat=7&pg=2"><i><b>Making Herbal Dream Pillows</b></i></a> (Storey Publications), which you can buy from Amazon, or <a href="http://www.longcreekherbs.com/products.php?cat=7&pg=2">buy it from me </a>on my website. <br /><br />Over
the 25 years I’ve been making, selling and educating people about dream
pillows/sleep pillows, I have seen amazing results. From kids who have
nightmares to Vietnam Vets who have flashbacks. From people who are on
the stop-smoking patch (which causes nightmares in many people) to those
who simply have trouble sleeping because of stress, over and over
again, people tell me how helpful the pillows have been to them.<br /><br />Go to the <a href="http://americanheroessleepproject.org/">American Heroes Sleep Project</a>
and help out someone who’s suffering from PTSD. Read about their
mission and what they're doing to help soldiers who are returning from
combat missions with their healing. It certainly won’t hurt and for
many, it is a great help.<br />
<br />
Or maybe you are suffering from lack of sleep or night mares, or both.
You will find better sleep and less nightmares using a sleep pillow.
Thank you and pleasant dreams!
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-25253354488092489832013-05-21T12:03:00.001-05:002013-05-21T12:03:16.637-05:00Mildew and Root Rot Problems in the Garden.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-color: white; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; margin-left: auto; margin-right: auto; padding: 8px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc_xXymwEgo4uMfWdOBAgMcdrNJFXkJAxUDOoQIYK8aqmWcJPtJSU-uLl25Jx2jMZPpDHXCStqsm4EjEaO9qwU0HucYlYGgq_5C9h9STtqOgCVOBu0mg64CYFMibtSBhflDu6/s1600/Butterfly-on-Monarda.jpg" imageanchor="1" style="color: #993322; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc_xXymwEgo4uMfWdOBAgMcdrNJFXkJAxUDOoQIYK8aqmWcJPtJSU-uLl25Jx2jMZPpDHXCStqsm4EjEaO9qwU0HucYlYGgq_5C9h9STtqOgCVOBu0mg64CYFMibtSBhflDu6/s400/Butterfly-on-Monarda.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;">Powdery mildew can affect bee-balm (Monarda) as well as roses, squash and other plants.</td></tr>
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<span style="letter-spacing: 0px;">Copyright Jim Long 2013; Ozarks Gardening</span></div>
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<span style="letter-spacing: 0px;">Cool, damp weather encourages a new set of problems in the garden. We’ve had rains, chilly nights, humid and cloudy days, all things which create conditions for fungus and mildew to grow. If let untreated, either of those can slow down or kill garden plants. There are some simple solutions and remedies that cost little and are effective.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;"></span></div>
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<span style="letter-spacing: 0px;">Powdery mildew is a condition you may find on squash, cucumber, melon and rose leaves. As the name implies, the leaves take on a white or gray, dusty coating. Powdery mildew starts as a small, round white spot on the leaves. In just a few days, the spot has grown to cover the entire leaf. Here’s a simple treatment that shows good results.</span></div>
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<span style="letter-spacing: 0px;">Mix up 1 part plain whole milk from the refrigerator with 9 parts water. Pour into a garden sprayer and spray the affected plants in early morning. Repeat the spraying twice a week until the mildew disappears. There’s lots of research showing plain milk is as effective as chemical fungicides, and it’s a whole lot cheaper and more safe. It’s also good to avoid excess fertilizer in cool, damp weather as that can encourage mildew problems, as well. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U_sSG2wbbkGaFdSacqj4mtKxsxmPuCP73c-VnR2bEKH2hLCrJs4ZFA7tXYdAe91-HTFnXImpD1lRcd1smtj0bZMQ8diRI-JTBRkU7KEpENJOFOCUGo0Tx8QWdEbcjfeuPwiP/s1600/Pepper,-bell,-wilt-2013.jpg" imageanchor="1" style="clear: left; color: #993322; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U_sSG2wbbkGaFdSacqj4mtKxsxmPuCP73c-VnR2bEKH2hLCrJs4ZFA7tXYdAe91-HTFnXImpD1lRcd1smtj0bZMQ8diRI-JTBRkU7KEpENJOFOCUGo0Tx8QWdEbcjfeuPwiP/s320/Pepper,-bell,-wilt-2013.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0976563) 0px 0px 0px; padding: 0px; position: relative;" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px; text-align: center;">Pepper plant suffering from root rot.</td></tr>
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<span style="letter-spacing: 0px;">Root rot is another common problem when the weather is damp and cool. Plants appear to wilt and die for no apparent reason. Watering the plant makes the problem worse as the fungi, including Pythium, Rhizoctonia, Pytophthora and Fusarium, can be spread to other plants by water run-off. Here’s a simple treatment that costs almost nothing.</span></div>
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<span style="letter-spacing: 0px;">Cornmeal, worked into the soil before planting encourages the growth of beneficial bacteria that combats various fungi from growing (which is why I always recommend using agricultural cornmeal in your tomato beds in February and March). But simply sprinkling a half cup of agricultural cornmeal (or even plain, cheap cornmeal from the grocery store) around each plant is helpful. Work it into the soil around each plant to prevent root rot. For plants that are already affected, use the same method, but if the plant doesn’t show some response in about 10 days, pull up the plant and destroy it to prevent the fungus from spreading to other plants.</span></div>
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<span style="letter-spacing: 0px;">I haven’t tried this one, but if you have, let me know of your results: Farmers in India are using Coca Cola as a spray pesticide on crops instead of commercial pesticides, with good results. Either the sugar or the caffein (or both) seem to deter insect problems. I couldn’t find the ratio of Coke to water, but if you have tried this successfully, please let me know. </span></div>
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<span style="letter-spacing: 0px;">You can find more of my stories and gardening information on my garden adventures blog,<a href="http://jimlongsgarden.blogspot.com/" style="color: #993322; text-decoration: none;">jimlongsgarden.blogspot.com</a>. You can order my books and products from my website by clicking on this link:<a href="http://www.longcreekherbs.com./" style="color: #993322; text-decoration: none;">http://www.longcreekherbs.com.</a> Happy Gardening!</span></div>
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<span style="letter-spacing: 0px;">One of my newest books is the Make Your Own Hot Sauce. Check it out on my <a href="http://www.longcreekherbs.com/" style="color: #993322; text-decoration: none;">website</a>.</span></div>
<div class="separator" style="background-color: #66bb33; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MktxUeRhRizM2LciebtcC3PSs7MFWzlGgf5ZspP0szfQPKYnzgxndU3MNw1jMc5nlbqddBw2BE6FLaNqMYTotbJyKFCh3my-39dSDgN_NzTSsi9fr9zYp9LHqQUfqFBKgi3R/s1600/Hot-Sauce-Cover-350x.sm.jpg" imageanchor="1" style="color: #993322; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MktxUeRhRizM2LciebtcC3PSs7MFWzlGgf5ZspP0szfQPKYnzgxndU3MNw1jMc5nlbqddBw2BE6FLaNqMYTotbJyKFCh3my-39dSDgN_NzTSsi9fr9zYp9LHqQUfqFBKgi3R/s320/Hot-Sauce-Cover-350x.sm.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding: 8px; position: relative;" width="206" /></a></div>
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-78760440438301587172012-10-24T10:10:00.002-05:002012-10-24T10:10:29.277-05:00Big Flat City Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlahVN2C3zQA07UggVuQJv_ZxUrP_ZtuvH0xYvhMktydX95KX_8kAx4Vizw8iuOP9QgcLDz_lGirIE46fkzkRLXzW28hjVuaYS8eOY7-2COrjOaaM0CZzyplNQBvHZu-s2Vtxw/s1600/Big-Flat-City-Park-sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlahVN2C3zQA07UggVuQJv_ZxUrP_ZtuvH0xYvhMktydX95KX_8kAx4Vizw8iuOP9QgcLDz_lGirIE46fkzkRLXzW28hjVuaYS8eOY7-2COrjOaaM0CZzyplNQBvHZu-s2Vtxw/s400/Big-Flat-City-Park-sign.jpg" width="400" /></a></div>
<br />
Copyright© Jim Long 2012<br />The Ozarks Mountaineer magazine<br /><br />Some years ago I was traveling back and forth from Missouri down into Arkansas to the Ozark Folk Center. I gave programs there a number of times, helped with the garden and always felt a close connection to the Mountain View area.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65DjtwSEEe7m3OnXhhj-HW5HDlHCnuuV7PzySSW0cgS9x5lheEvbw8EJhvjIehyS-g9a6OVhNK4K2aUpV0-i7fUkP-EnnoK3aF-jAKUNLxU9qG1IZ23uGHnnhFP_mcge4P-CF/s1600/Plaque.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65DjtwSEEe7m3OnXhhj-HW5HDlHCnuuV7PzySSW0cgS9x5lheEvbw8EJhvjIehyS-g9a6OVhNK4K2aUpV0-i7fUkP-EnnoK3aF-jAKUNLxU9qG1IZ23uGHnnhFP_mcge4P-CF/s400/Plaque.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plaque commemorates efforts in the 1960s to upgrade the park.</td></tr>
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Each time I drove south, I tried to take a different route to Mountain View and the Folk Center but over time my favorite route to drive was on Highway 14. There was very little traffic, the scenery wonderful and there were lots of real towns much like the ones where I grew up.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWF2eIls-4NUZ8bTz4rQSyfBT4OXcrGmWiCw2Fhm_mq2baJd5lFx8psc23K-itCip0-sWNZWgZIAvvyw5yusMEfUJLMc1z6YZikhdnxysXMuEmfbr_6EwEL-QwnXrHWM6vT6D8/s1600/Barbecue-picnic-area.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWF2eIls-4NUZ8bTz4rQSyfBT4OXcrGmWiCw2Fhm_mq2baJd5lFx8psc23K-itCip0-sWNZWgZIAvvyw5yusMEfUJLMc1z6YZikhdnxysXMuEmfbr_6EwEL-QwnXrHWM6vT6D8/s400/Barbecue-picnic-area.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A dozen or more picnic areas dot the park.</td></tr>
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<br />I came to especially admire the town of Big Flat in Baxter County. Arkansas Highway 14 makes a sharp, 90 degree turn right in the middle of downtown (the town only has 105 people, according to the 2010 census) so downtown isn’t big. What made it remarkable, besides the old-style store fronts from the late 1880s, was a little roadside pavilion tucked between two stores. Nearly every time I drove past, regardless of time of day, there would be several men sitting at the tables, playing cards and visiting. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn43RdCaSchpBz6qEp9zv8nirRQKfc9ogvAgyLI0endanWjVTDT8y1Mjw_pNBKRxFzjscTFUwfQDyLD0cOjvJSRvM9rJK-sjk0eSHsEpM-_dFCt9ID6vFIeuG6JMULSOBIyK2z/s1600/Picnic-table-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn43RdCaSchpBz6qEp9zv8nirRQKfc9ogvAgyLI0endanWjVTDT8y1Mjw_pNBKRxFzjscTFUwfQDyLD0cOjvJSRvM9rJK-sjk0eSHsEpM-_dFCt9ID6vFIeuG6JMULSOBIyK2z/s400/Picnic-table-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Well made, stone picnic tables abound.</td></tr>
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Just outside of Big Flat to the north is one of the more remarkable city parks I have ever seen in a rural area. Big Flat City Park is used for weddings, family reunions, picnics, family gatherings as well as providing a welcome and beautiful rest stop for travelers. I have taken many a nap in my pickup truck, parked under the shade trees and I’ve eaten lots of picnic meals there, as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielwsWRFIms03yQEBgxDI-aVriLinv6UK9akHUcwyvvFVhsWzQtKg600KkJRVfyPo0U6jEvShz4s47EtSSxE79Jmof9hfsxHsiltdNtW988Ia07BiKsSY5JCYxZbfW5Lm0Z5qz/s1600/Small-shelter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielwsWRFIms03yQEBgxDI-aVriLinv6UK9akHUcwyvvFVhsWzQtKg600KkJRVfyPo0U6jEvShz4s47EtSSxE79Jmof9hfsxHsiltdNtW988Ia07BiKsSY5JCYxZbfW5Lm0Z5qz/s400/Small-shelter.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small, rustic shelter for serving small groups.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTV4AtjGic653iL_Oej1J-mRELNBmqkZhpyF4S1-KdXMezxFkZQDwlEppMwVHFA_mtUvmyz9ctdBCPwOTcWsmUNy-iJS6d6lBRh4WdyumxEapjlzqLVUO9mu7Fk-_3ZJ8ixlU/s1600/Round-table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTV4AtjGic653iL_Oej1J-mRELNBmqkZhpyF4S1-KdXMezxFkZQDwlEppMwVHFA_mtUvmyz9ctdBCPwOTcWsmUNy-iJS6d6lBRh4WdyumxEapjlzqLVUO9mu7Fk-_3ZJ8ixlU/s400/Round-table.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Round table in smaller shelter.</td></tr>
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There are two large, group-sized barbecue pits on the grounds, (along with several smaller family-sized barbecue pits), a rustic outdoor kitchen/serving area and a large covered shelter for gatherings. There are smaller shelters, as well, for smaller groups’ picnics and numerous picnic tables and benches throughout the grounds.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKoPXZvH1ezIXOkA_eIcF1Wa1BmwADKUPREFWKMuuf5jd-OHythSgm3hNsEHlqpiCX2r-zG6GD1JmoCg4zYQ75bqrrHKBmqfQvjF0xRzEbmLpRgCHqjN3zMyn3pYOkdpncHEE/s1600/Large-shelter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKoPXZvH1ezIXOkA_eIcF1Wa1BmwADKUPREFWKMuuf5jd-OHythSgm3hNsEHlqpiCX2r-zG6GD1JmoCg4zYQ75bqrrHKBmqfQvjF0xRzEbmLpRgCHqjN3zMyn3pYOkdpncHEE/s400/Large-shelter.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A large shelter for big family gatherings, weddings and other events.</td></tr>
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In looking at the park one would assume it was a WPA project from the 1930s but a plaque designates it as an Arkansas Farmers Union Green Thumb project, dedicated in 1969. A small shelter that contains the plaque, designates it the Uncle Willie Huffines Park Green Thumb Project, while an older sign out front still reads Big Flat City Park. It’s hard to tell, but my guess from the age of the stonework and the amount of stone buildings and shelters, is it was originally a WPA project with a serious renewal and update in the 1960s. Either way, it’s a unique park.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcfxrUkj0_ayWCjNjBlY0WozT6MjClnQRwU3_QFwrNcjtRKzu4dYHRQdWfMbMv1mlEnEvCTu6s4ciLSArGYdR-TxZ8NoTMzhu8cepvuMN4cuj-pgNWgK1JhjRnGM1uXmu-u1w/s1600/Round-picnic-area.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcfxrUkj0_ayWCjNjBlY0WozT6MjClnQRwU3_QFwrNcjtRKzu4dYHRQdWfMbMv1mlEnEvCTu6s4ciLSArGYdR-TxZ8NoTMzhu8cepvuMN4cuj-pgNWgK1JhjRnGM1uXmu-u1w/s400/Round-picnic-area.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Round picnic area provides lots of seating and shade.</td></tr>
</tbody></table>
The picnic tables and benches are made from slabs of stone that were mined nearby. I’ve never counted the number of picnic tables, but there are a dozen or more. Little architectural features, created by the local workers, add charm to the park. The walls, posts, barbecues and everything are built of stone, but laid with thoughtfulness and attention to detail. For example, the stepping stone into one of the shelters is sandstone, with ripples for traction, obviously found in a stream where water had rippled over it for eons.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyRdEJ4lZn3dYNBmwtaDWx_29HPB2zw8LxysLG3KhVH9UYiEQcAmFZ7jI64T_DtxD7QWI8aCIRwOV3tBhSkg-77ASDNwb0dV7-t6Yi8ubJwPFgi6ow0NhIEKyi9ftGKbMdqSR/s1600/Park-Entry-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyRdEJ4lZn3dYNBmwtaDWx_29HPB2zw8LxysLG3KhVH9UYiEQcAmFZ7jI64T_DtxD7QWI8aCIRwOV3tBhSkg-77ASDNwb0dV7-t6Yi8ubJwPFgi6ow0NhIEKyi9ftGKbMdqSR/s400/Park-Entry-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ancient stalactites mark park entry.</td></tr>
</tbody></table>
The two entry posts on either side of the gateway into the park are made from large stalactites from some nearby cave. There’s a hand pump that used to bring up water from a dug well, but the park has been updated to have a drinking fountain and water from city water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tsklpySIoooI6zDl9TuaPtU_ah-futjwSxQMUdfco2obMTcCEWP-6ZtAMbGGHH9Lr5F-X0eme8UWgjYBg4xYG6Ml_wfPbL2bcgU-DBfGKWjCSeFEARq0wxT6yYbGpH-hBH_k/s1600/Hand-pump.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tsklpySIoooI6zDl9TuaPtU_ah-futjwSxQMUdfco2obMTcCEWP-6ZtAMbGGHH9Lr5F-X0eme8UWgjYBg4xYG6Ml_wfPbL2bcgU-DBfGKWjCSeFEARq0wxT6yYbGpH-hBH_k/s400/Hand-pump.jpg" width="266" /></a></div>
<br />If you’re looking for a scenic drive and a delightful place for a picnic, in winter or summer, I highly recommend Big Flat City Park. It’s one of the amazing little secret places you’ll discover along less-traveled roads, and demonstrates well why Arkansas is still knows as the natural state.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-12085673401613056542012-09-30T12:09:00.001-05:002012-09-30T12:09:25.054-05:00Make Your Own Herb Seasonings<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOpSSjofJBlTmGl0lqLg8cX0PCSn8c5K6sLlxJuDUiXEhwdxFzmSCqDlFn0dpz8sXUEbNDlb_1aMAV9BfAenisjqv2fepmNz6b-p8Nv8UT4WPJ_svrwvJoWkx7iIWXcEsOMBE/s1600/Drying-herbs-in-attic.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOpSSjofJBlTmGl0lqLg8cX0PCSn8c5K6sLlxJuDUiXEhwdxFzmSCqDlFn0dpz8sXUEbNDlb_1aMAV9BfAenisjqv2fepmNz6b-p8Nv8UT4WPJ_svrwvJoWkx7iIWXcEsOMBE/s400/Drying-herbs-in-attic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A dark, airy attic is the perfect place for drying herbs of any kind.</td></tr>
</tbody></table>
Copyright©Jim Long, 2012<br /><br />Last night while I was making a pot of
spaghetti sauce, I reached into the spice cabinet for my jar of Italian
Seasoning. It was nearly empty, which reminded me I had not dried many
herbs to replenish it. Fortunately there were plenty of fresh herbs in
the garden to season the sauce, and those taste better anyway. But I
will get busy this week putting together the ingredients for another jar
of Italian Seasoning.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ibSdjhNO6XOJbIDMNdQZA1veGk64kjTJHbX7PsY3MYhyihJbpMR9h5zLVyaFBwKdnSE5lSJhhuQbyjjNUbLzRiiMGnx3djD7MxYolq9Yrgp6bLuqCmee5qtT5m5RNjSCKqD3/s1600/Drying-Lemon-Basil.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ibSdjhNO6XOJbIDMNdQZA1veGk64kjTJHbX7PsY3MYhyihJbpMR9h5zLVyaFBwKdnSE5lSJhhuQbyjjNUbLzRiiMGnx3djD7MxYolq9Yrgp6bLuqCmee5qtT5m5RNjSCKqD3/s400/Drying-Lemon-Basil.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon balm ready for drying.</td></tr>
</tbody></table>
<br />Italian Seasoning, from my book, <a href="http://www.longcreekherbs.com/proddetail.php?prod=014&cat=7"><i><b>Great Herb Mixes You Can Make</b></i></a>,
needs (all dried): 2 parts marjoram, 4 parts basil, 2 parts oregano and
1 part crushed rosemary. Depending on the volume you want to make,
parts can mean tablespoons, cups or pounds. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd5iccxdSuJaelTEybqdS7llIx7Rf6FgBjnskMiCCdJGouACIyHxz4rC5CXnps6KAlAr3c1GDAFLxL-W-j2GXREZkc_oh9uJCfikTA6vHUZu-kDjeJUKGdMQ9MYmlq5-3AsDI/s1600/Cut-Herbs-for-Drying.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAd5iccxdSuJaelTEybqdS7llIx7Rf6FgBjnskMiCCdJGouACIyHxz4rC5CXnps6KAlAr3c1GDAFLxL-W-j2GXREZkc_oh9uJCfikTA6vHUZu-kDjeJUKGdMQ9MYmlq5-3AsDI/s400/Cut-Herbs-for-Drying.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Springs of herbs ready for drying.</td></tr>
</tbody></table>
<br />My method for drying herbs is to harvest stems with leaves, about 6
inches long, and tie 6 to 10 stems in a bundle, holding them together
with a rubber band. I hang those in my drying room which is dark, airy
and well-ventilated (an attic works well for this). I sometimes use my
food dehydrator, which works really well, but this of year it’s filled
with hot peppers drying.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHhvpWCWhgqIyYHmnagSd3jyG5ZprLb6vl4Ue3I6WBWdj_9yOSKitWYOg7otqPHo4lsDFx1buEJxOCLx0r9_Ym1GNbz9q1kWM1pm7IrpVTl4ADtt6RWxJd4zOZeum9HfFXGXn/s1600/Herbs-&-Paper-Bag-for-drying.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHhvpWCWhgqIyYHmnagSd3jyG5ZprLb6vl4Ue3I6WBWdj_9yOSKitWYOg7otqPHo4lsDFx1buEJxOCLx0r9_Ym1GNbz9q1kWM1pm7IrpVTl4ADtt6RWxJd4zOZeum9HfFXGXn/s400/Herbs-&-Paper-Bag-for-drying.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can put about twice this amount in the paper bag.</td></tr>
</tbody></table>
<br />The other method that works well is to put 15 - 20 stems, a big
handful, of the herb you want to dry into a brown paper bag. Fold the
top closed, held with a clothespin or large paper clip, and toss it into
the trunk of your car (or back seat if you don’t have a trunk). The
paper slowly wicks away the moisture in the herbs, the paper keeps out
sunlight, and the trunk of your car is often hot for much of every day.
Give the bag a shake every 2 or 3 days to keep the herbs from
compacting, and in about a week to 10 days, your bag of herbs will be
crispy-dried and ready to use.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBJYwIbc6Z2CtVdWRkI80M_qbvhDVdMzERuq-4MlIIMxvmR_5ZVyDnZ46TmKD0fAuCZn1UVMcHCNSJwVGwsNqRKQ_qT2v9AAjRQ3XNbXmqFTfslI1SdGT6xOgE2uZ3tIcDHlZ/s1600/Herb-Drying-Car.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBJYwIbc6Z2CtVdWRkI80M_qbvhDVdMzERuq-4MlIIMxvmR_5ZVyDnZ46TmKD0fAuCZn1UVMcHCNSJwVGwsNqRKQ_qT2v9AAjRQ3XNbXmqFTfslI1SdGT6xOgE2uZ3tIcDHlZ/s400/Herb-Drying-Car.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbs ready for drying in the car.</td></tr>
</tbody></table>
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<br />What not to do: Don’t hang herbs for drying in the kitchen. The
light from household lighting breaks down the colors of the leaves, and
when that happens, the essential oils that give the herb its unique
flavor, will be lost. Additionally, drying this way leaves the herbs
open to absorbing all your cooking and household smells - you end up
with rosemary that smells more like bacon or pot roast, or even the
family dog! Also, drying in the microwave isn't a good idea, either.
Microwaves, by their design, vaporize moisture out of whatever is put in
them. When the moisture is vaporized, so are the essential oils that
give the herbs their flavor. You’ll have a great smelling microwave, and
dried herbs that taste slightly better than hay.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm7nfZ0MS4tu4nFa22Td15gOeHNlM5sQpAqwkyUsDv46-lXyngWI3jUsvgf7Z_i7LvEC0BLge9ynFseNtOoS6m_lmdrqKJwjqDla3Pj3eAlNkX5TM0T6H2U7OfTxIqOVTd4c1/s1600/Great+Herb+Mixes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm7nfZ0MS4tu4nFa22Td15gOeHNlM5sQpAqwkyUsDv46-lXyngWI3jUsvgf7Z_i7LvEC0BLge9ynFseNtOoS6m_lmdrqKJwjqDla3Pj3eAlNkX5TM0T6H2U7OfTxIqOVTd4c1/s400/Great+Herb+Mixes.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipes and formulas for over 100 seasonings and projects.</td></tr>
</tbody></table>
<br />Once the herbs are dried, crush the leaves from the stems, then
measure the amounts to make the Italian Seasoning. Store your mixture in
an airtight container in a dark place, like the kitchen cabinet or
pantry. More seasoning mixes can be found in my book, <a href="http://www.longcreekherbs.com/proddetail.php?prod=014&cat=7">Great Herb Mixes</a>, which is available from my website (<a href="http://longcreekherbs.com/">LongCreekHerbs.com</a>) or from a store near you. Happy seasoning!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-85800963682298567092012-08-29T16:57:00.000-05:002012-08-29T16:57:10.398-05:00Biscuits and Real Sausage Gravy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI9-iTvMkOnTFZsrYVnWou_ouw1fFcS4kpkdbf4xqIhrfjAwPxV0QQEY9KMACQhUQ658nG_9_EnN-POTnoB9WbFogEkJJHaRzVzglvccW87rLn_rHjTPkOnt6LWckMJe89-EO/s1600/Biscuits-sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJI9-iTvMkOnTFZsrYVnWou_ouw1fFcS4kpkdbf4xqIhrfjAwPxV0QQEY9KMACQhUQ658nG_9_EnN-POTnoB9WbFogEkJJHaRzVzglvccW87rLn_rHjTPkOnt6LWckMJe89-EO/s400/Biscuits-sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Real biscuits, hot out of the oven.</td></tr>
</tbody></table>
<br />No one knows exactly where, or who, concocted the first biscuits and gravy. We know where the first mechanical bread slicer was invented, by by Otto Rohwedder in Chillicothe, MO in 1928. The very first cone-shaped ice cream cone was created at the St. Louis Worlds Fair by Ernest Hamwi in 1904. Even the very first popsicle, invented by eleven year old Frank Epperson can be dated to 1905. But plain old “B & G,” as true lovers of the dish call it, can’t be pinned down to a specific beginning.<br /><br />Some accounts track the dish to the early Colonists who needed a cheap food and something that was definitely not a British food. Others claim the dish comes from the sawmills in the South - thus the name, “sawmill gravy,” where cheap, fast and filling food was a necessity. A little meat, a lot of water and a bit of flour could make a whole skillet full over a campfire. No one knows the dish’s origins, but what is certain is that what was once poor people’s food, is now downright respectable. (Personally I doubt the “Colonial connection” simply because you can’t find the classic biscuits and gravy on the East Coast no matter how hard you try while other foods introduced by the Colonists remain in the region). <br /><br />Pigs were brought to Jamestown, Virginia in 1608, but had actually arrived on the continent a full century earlier with the first Spanish explorers. As the Spaniards looked for gold, some of those early hogs went feral in Florida and Georgia and became the early razorback hogs of the South. Because wild hogs were plentiful, and a pest, and domestic hogs became a staple on Southern farms, sausage became a base for a variety of foods, but most especially, sausage gravy. You couldn’t find a meal better than sausage gravy on biscuits to feed a large family and it became a staple of poor food all across the South and into the Midwest. <br /><br />Biscuits and gravy can vary greatly by region. Head down to into Mississippi and you’ll encounter tomato gravy. It likely shows the influence of the early French in the region before the Louisiana Purchase. It requires approximately 4 tablespoons of bacon drippings, 4 tablespoons of flour, 2 large chopped-up tomatoes and about 2 cups of cold water. Once made, some cooks add crumbled bacon before spreading it over hot buttermilk biscuits. I’ve found it in restaurants as I travel. Like most restaurant gravies today, it has been cheapened and made from canned tomato soup with a little seasoning and is downright disgusting unless you grew up with it. <br /><br />If you head down south into Arkansas, into Mississippi and northern Louisiana, you’ll encounter a completely different gravy served on biscuits - chocolate gravy. This is a truly Southern dish served as both a breakfast meal or sometimes served as a dessert in the evening. Chocolate gravy is made with 3/4 cup sugar, 3 tablespoons of flour, 1 level teaspoon of cocoa and a cup and a half of water. Once that’s boiled together and thickened, a touch of vanilla is added. It’s typically served over lavishly-buttered buttermilk biscuits.<br /><br />The traditional red-eye gravy was born in the 1840s on a battlefield. A drunken, hung-over cook for General Andrew Jackson, poured hot coffee into ham juices and brownings from frying the ham and served it up on biscuits without having added flour to thicken it. Soon cooks all across the South were cooking up "The General's red-eye gravy."<br /><br />Over in Southern Indiana, on down into Kentucky and Tennessee, you’ll find a completely different version of gravy on biscuits. It’s known as egg gravy, which is made by scrambling eggs in a skillet with bacon grease, adding flour and milk and then cooking to thicken. Meat and other ingredients are also sometimes added. If your gravy always has lumps, scrambled eggs is a good way to cover up the lumps!<br /><br />The “real” gravy most of us in the Ozarks know and love is just plain sausage gravy. It’s simple, cheap and easy to make, yet this satisfying concoction has become almost impossible to find in restaurants. What you’ll find instead, is factory-made gravy out of a can. Wholesale restaurant suppliers deliver cases of gallon-sized cans of fake sausage gravy and all the “chef” has to do is to open the can, pour it into a pot and heat it. I can’t prove it, but I firmly believe that canned gravy is made from the worn-out grease from french fry deep fryers. If you read the list of ingredients on the can, you won’t find sausage listed anywhere, although some cans list, “artificial flavorings.” <br /><br />The even newer product that has replaced canned “sausage” gravy, is instant gravy. It comes in a pouch, you pour in some hot water and shake it up and you’ve got something called gravy. Hardees, Popeye and Shoneys, all use instant gravies. What was once a cheap, easy and filling staple, is now, even cheaper and easier but barely resembles the real thing. There must be an awful lot of people who wouldn’t agree with me, since the public keeps eating the artificial gravies in restaurants and evidently don’t complain. <br /><br />You have to be careful in restaurants when you get away from the Ozarks. If you order biscuits and gravy in Kansas or beyond, or up north in Minnesota and Michigan, or Ohio eastward (if you can even find the dish served in those areas) you’re likely to be served brown gravy, made from canned, artificially-flavored beef stock. Beware when ordering chicken-fried steak, as well, you’ll likely be given fake brown gravy on top of that, too. That’s always a disappointment, so be sure to ask the wait person what kind of gravy you’ll be served. If they give you a blank stare and say what other kinds of gravy are there, order something else on the menu.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qe9DNIU_Xh3eFWraE8R4EX68I2jyzB95i9-79D56rX_zz1ReduKQHnfUkc6SlytQM0X_LmMi4tZvKZMC63_EzG2ij3hlmQkyd7FzEcTVYXe2OPTEVICBHv6sf8QcQM4Ztcof/s1600/Sausage-Gravy.sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qe9DNIU_Xh3eFWraE8R4EX68I2jyzB95i9-79D56rX_zz1ReduKQHnfUkc6SlytQM0X_LmMi4tZvKZMC63_EzG2ij3hlmQkyd7FzEcTVYXe2OPTEVICBHv6sf8QcQM4Ztcof/s400/Sausage-Gravy.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Real, old-fashioned sausage gravy.</td></tr>
</tbody></table>
<br />There are regional variations of the classic sausage gravy, with some folks adding onions, others adding a dash of cayenne pepper, others swearing fresh-cracked black pepper, or crushed red pepper is the only way to fix the gravy, but over all, the recipe for the real thing remains the same as it has for centuries.<br /><br />1 pound sausage (mild or hot)<br />3 tablespoons flour<br />Salt and lots of black pepper<br />2 to 3 cups milk<br /><br />Crumble the raw sausage in a hot cast iron frying pan. Fry the sausage until there is no pink left. Add flour 1 tablespoon at a time, stirring quickly until a paste forms. Then add milk, 1 cup at a time. Stir briskly and cook the mixture until it thickens. Then pour it over fresh-baked buttermilk biscuits, split in half, buttered or not. <br /><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jff-KoPZ3KiWUtidYU6c8syli2ScAXeDqtv8kirIoZ3CGy2kNDPOuqKAaMO2awdLkHN4bDP05PqtPpx3CD_lZXWGYbxf2Iwzye1aiye_VDEFl0HJuB3zhJm0EEwC3V-85kEl/s1600/Biscuits-close.sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Jff-KoPZ3KiWUtidYU6c8syli2ScAXeDqtv8kirIoZ3CGy2kNDPOuqKAaMO2awdLkHN4bDP05PqtPpx3CD_lZXWGYbxf2Iwzye1aiye_VDEFl0HJuB3zhJm0EEwC3V-85kEl/s400/Biscuits-close.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drop biscuits or rolled, your choice!</td></tr>
</tbody></table>
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And the biscuits? You can buy those canned, frozen, instant or bakery-made but the old-fashioned biscuit is as follows:<br /><br />2 cups flour<br />4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />3/4 teaspoon salt<br />2 tablespoons butter<br />2 tablespoons lard or other shortening<br />1 cup buttermilk, chilled<br /><br />Preheat oven to 400 degrees F. <br />In a mixing bowl, combine dry ingredients. With your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Pour in the chilled buttermilk and stir to mix. Turn dough onto floured surface, dust with flour and fold dough over on itself 4 or 5 times. Roll out with a rolling pin or quart fruit jar until the dough is about an inch thick. Cut out biscuits with 2-inch cutter and place biscuits on a baking sheet so the biscuits are just touching. Bake until golden and fluffy, about 15-20 minutes. <br /><br />Make the gravy while the biscuits are baking. This isn’t health food, but it certainly is a satisfying breakfast! Add some eggs and bacon and a few cups of coffee and you are tasting a real Ozarks tradition.<br /><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8oUPfnG1svif715uuGNEBIg_mWV2uyW8bT3rBCbp3Xq4aao6_9xQTzeO2uV1utvRnDzXcfKEAlT6RtUCjoAJdCXWKBItTua4ba4l2elKRLHeGADvQiqoH4jx2_3C1PqfL3v7/s1600/Bisquit-%2526-Gravy%252C-eggs.sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8oUPfnG1svif715uuGNEBIg_mWV2uyW8bT3rBCbp3Xq4aao6_9xQTzeO2uV1utvRnDzXcfKEAlT6RtUCjoAJdCXWKBItTua4ba4l2elKRLHeGADvQiqoH4jx2_3C1PqfL3v7/s400/Bisquit-%2526-Gravy%252C-eggs.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A breakfast that has a long and proud tradition.</td></tr>
</tbody></table>
<br /><br />Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-41665099583807616372012-08-15T10:29:00.003-05:002012-08-15T10:29:42.929-05:00Fall Gardens - It's Not Too Late to Plant<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AnQIxggsGBZ4YBmZWjcM2l8YoUHevjjwkxtizV2-8aKnx6UfwKspRWsgVIc-NSBV84nz1daOBjXKDsINuus2oOf1k5gKlhv0WrWqQdAnkr6OY2JTuSsn_hQ0xSYktlaBszGE/s1600/Butterfly-on-pink-purple-zinnia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AnQIxggsGBZ4YBmZWjcM2l8YoUHevjjwkxtizV2-8aKnx6UfwKspRWsgVIc-NSBV84nz1daOBjXKDsINuus2oOf1k5gKlhv0WrWqQdAnkr6OY2JTuSsn_hQ0xSYktlaBszGE/s400/Butterfly-on-pink-purple-zinnia.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another crop of zinnias can still be planted in August for late blooming.</td></tr>
</tbody></table>
<br />
Recent rains have dusted off the gardening spirit and renewed hope for a better harvest. It’s not too late to plant a variety of fall crops and still expect some fresh produce from your back yard.<br /><br />Just a few weeks ago the seed that had been planted, withered in the soil before even getting above the ground. Now that we’re having some cooler days and there’s moisture in the soil, seed will germinate and grow rapidly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31E49GIQraDrflUs__GpeeFw28syCI4iKhq2OMC6EeHQ5LRP26yIbQuobTgvcL-Sh6N-ASTqQ4zxEeXJiWw6BTzauYg8zptIKd9p56pbw6d0H0LYW6EFy68EiDkNNt6-f0b2U/s1600/Garden-7-29-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31E49GIQraDrflUs__GpeeFw28syCI4iKhq2OMC6EeHQ5LRP26yIbQuobTgvcL-Sh6N-ASTqQ4zxEeXJiWw6BTzauYg8zptIKd9p56pbw6d0H0LYW6EFy68EiDkNNt6-f0b2U/s400/Garden-7-29-11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Late summer garden.</td></tr>
</tbody></table>
<br />This week I’ve been planting peas, both snap peas and regular shelling peas. If we have a late fall, even a light frost, the peas should produce a crop. One year I planted even later than this and mulched the plants with straw where they wintered over and started blooming in early March. And if the crop fails? I’ll till the plants under to help build up the soil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2VWzJekm7zz2NW7C8-vzvEQXWbRRzN69CUMwkbo_ecy9iKylHQqkkZrFhLBDdkNv5FF6zX1xhNtuuIsmFkkHeGXTfOHTf57GLu9yU1MYjLHjDTmkWeNBmgpOJvhjf3pzAr7C/s1600/Onions,-beets,-carrots.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2VWzJekm7zz2NW7C8-vzvEQXWbRRzN69CUMwkbo_ecy9iKylHQqkkZrFhLBDdkNv5FF6zX1xhNtuuIsmFkkHeGXTfOHTf57GLu9yU1MYjLHjDTmkWeNBmgpOJvhjf3pzAr7C/s400/Onions,-beets,-carrots.sm.jpg" width="400" /></a></div>
<br />Lettuce, radishes, spinach and kale can all be planted in August. Kale will easily winter over and the leaves are especially sweet and tasty in the cold months. Winter spinach, also, is at its best in the chilly season. Last year a fall planting of lettuce thrived throughout the winter and was still producing leaves in April. Many lettuces will withstand more cold than you might guess.<br /><br />I’m planning on planting beets, as well, as they’re another crop that will withstand some cold. Young beets, cooked with the green tops, are worth the effort of a few minutes of planting time. Snap green beans and carrots can still be planted now, too. While many gardeners like to plant turnips in July, I never get the seed in the ground until mid to late August and always have a good crop. Last year I planted the regular purple-top turnips, along with some mild white ones and some bright red ones I found at Baker Creek Seed (rareseed.com). They all overwintered quite easily and I was still eating turnips in the spring.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLB-GPcO1WgVDoQzXACuM4oG3cndb_g-GgRh2UBNhFpzmgl3pH1QfqZmiazpJQDyrfOC8u7v2Ohf97ne8TD8CMlwsQi6jXBrllt8lIZf1WB0AGMl9L_YDITFjCi_-cJW8wnjv/s1600/Lettuces,-Grn-&-Red.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLB-GPcO1WgVDoQzXACuM4oG3cndb_g-GgRh2UBNhFpzmgl3pH1QfqZmiazpJQDyrfOC8u7v2Ohf97ne8TD8CMlwsQi6jXBrllt8lIZf1WB0AGMl9L_YDITFjCi_-cJW8wnjv/s400/Lettuces,-Grn-&-Red.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These lettuces lived right through last winter and were still producing in April!</td></tr>
</tbody></table>
<br />If you can find cabbage or cauliflower plants, those might produce provided we have a long, mild fall. If they aren’t ready by the first hard freeze, cover them during the night and help them along with some clear plastic. You’ll have to uncover them in the daytime, but those crops will withstand a lot of cold weather.<br /><br />An added bonus for fall gardening is the lack of insect pests. Many bugs time their life cycles to the time when summer plants are at their best. Late season plantings avoids both the pests and the headaches of earlier in the year.<br />
<br />
Visit my other <a href="http://jimlongsgarden.blogspot.com/">blogs</a> for more about my gardening adventures. Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-64491592840450779412012-06-12T10:57:00.002-05:002012-06-12T10:57:17.720-05:00Elements of a Successful Farmers Market<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3hX1qe9vlfcavvsU8lB6B7DWR9xv2mIUoIp5Cws6IXi4-KfVMBAOlP9gbWKzNuwuwTQn1c352dF2hW54TMEenHhbV6yOqRR0G4ITrAi_sKriMIEjPyS1MMwuPQiYap1kGHC3Cg/s1600/Farmers-market-view.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3hX1qe9vlfcavvsU8lB6B7DWR9xv2mIUoIp5Cws6IXi4-KfVMBAOlP9gbWKzNuwuwTQn1c352dF2hW54TMEenHhbV6yOqRR0G4ITrAi_sKriMIEjPyS1MMwuPQiYap1kGHC3Cg/s400/Farmers-market-view.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A thriving, robust farmers market is an asset to any community.</td></tr>
</tbody></table>
<br />
Farmers markets date back to the beginnings of our nation. Often the
market was informal, simply a gathering of farmers who drove their team
and wagon to the town square and sold their excess produce. The historic
<a href="http://www.soulardmarket.com/">Soulard Farmers Marke</a>t in
St. Louis is the oldest continually operating farmers market west of the
Mississippi River, dating to 1779. East of the Mississippi, there were
even older established markets in the East.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW2-nbOoI3EWMhmmjg-adxWZyLhPJx9cCHpKhaihlRc5AtqQviv2VA8ESbRhP3cinSttCKO-1mm5YrMoANQHb8GL0rRuDqHRunSLYA1w8UsjgS4VT6G2eN0fK-QIbB4XzRfZ8Zg/s1600/Four-Vendors.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW2-nbOoI3EWMhmmjg-adxWZyLhPJx9cCHpKhaihlRc5AtqQviv2VA8ESbRhP3cinSttCKO-1mm5YrMoANQHb8GL0rRuDqHRunSLYA1w8UsjgS4VT6G2eN0fK-QIbB4XzRfZ8Zg/s320/Four-Vendors.jpg" width="320" /></a></div>
<br />
After World War 2, at the beginning of the <a href="http://en.wikipedia.org/wiki/Baby_boom">Baby Boom</a>,
grocery stores sprang up in newly built communities and farmers markets
slowly faded away. But in recent years there's been a remarkable
resurgence of the farmers market model and many communities have
embraced and encouraged these markets in their area. It's evident,
though, as I travel around the country visiting markets, that not all
farmers markets share the same benefits. I've visited farmers markets in
many countries, as well, and all share most of the same elements of our
best ones in the U.S. I decided to make a list of what elements appear
to go into making the most successful farmers markets. My survey isn't
precise, it's simply my own observations based on visiting a lot of
markets in many states.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxyuloZzwzX7cUc6IGvCp8xENkw27oh-ZzDsC3SUHAR03L8nBRLoJogrcxzznj_rhe_QHC1_DUQCcwesCcXicIUW_nrz5lcM5ojDW1ySWukBe9xGWzv0GYivxmkGkBhbw3IZuPw/s1600/Water-for-vendors.sm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxyuloZzwzX7cUc6IGvCp8xENkw27oh-ZzDsC3SUHAR03L8nBRLoJogrcxzznj_rhe_QHC1_DUQCcwesCcXicIUW_nrz5lcM5ojDW1ySWukBe9xGWzv0GYivxmkGkBhbw3IZuPw/s320/Water-for-vendors.sm.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Water for vendors and visitors.</td></tr>
</tbody></table>
<br />
<b>First and foremost, the most important element I found in a
successful market, is how enthusiastically the city itself encourages
the market.</b> I visited several small town markets and the ones that
struggled the most and had the fewest vendors, all voiced one opinion:
the city where the market was located was barely tolerated by the city
government. In some instances, the city had made finding space
difficult, insisting the market take the worst spots in town and
changing every year where vendors were allowed. Some small towns
required expensive permits. However, cities that offered encouragement
and welcomed the vendors, had the most thriving markets.<br />
<br />
Here's my list of what it takes for a successful farmers market in a community:<br />
<br />
1- <b>Encouragement from the city in the way of space for the market.</b>
That includes simple things like giving vendors a predictable space,
year after year, where shoppers can find them and that is cordoned off
so that traffic doesn't present danger to shoppers. Having restrooms
open and available for vendors and shoppers is important. Vendors having
access to water, both drinking water and for watering their plants
during the hours they are selling, is equally important. It was
startling to see how many towns with struggling markets, closed their
restrooms on weekends, and wouldn't allow access to water. Making vendor
fees and applications simple and easy, is also important. When a city
tries to price the vendors out of business in the hope the market will
go away, is detrimental to all, including the city.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvlztibrYkSom6EBlVHtiSd0BYmxLlxikbfrhPlxTtlRhTN7yNRdVM9RsVs6EHzfED4G2NP-lHExopqw0zmjeMeqWG6QHdMXp3oSPzXWWKlmqkk_5PvNf77lj-zjYoyaLQgHGZA/s1600/Farmers-Market-sign.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvlztibrYkSom6EBlVHtiSd0BYmxLlxikbfrhPlxTtlRhTN7yNRdVM9RsVs6EHzfED4G2NP-lHExopqw0zmjeMeqWG6QHdMXp3oSPzXWWKlmqkk_5PvNf77lj-zjYoyaLQgHGZA/s320/Farmers-Market-sign.jpg" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Market location and signs are important.</td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<br />
2- <b>Help from the city with advertising the market</b>, with city
businesses taking advantage of the increased traffic flow to the market.
Something as simple as letting the market organizers use the city
photocopy machine for flyers, can be a big help. Groups such as Rotary,
Lions, Elks and others, giving some encouragement can be vital, as well.
When civic organizations were involved and told their members about the
good things the market was doing for the community, it was always
helpful.<br />
<br />
Some civic groups get involved in the markets with selling their
cookbooks, encouraging new members to join, such as art guilds and
neighbor-to-neighbor groups like Welcome Wagon, and find that farmers
markets are an excellent way to bring in new volunteers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY85RRN2bFnHObbkS0YJxZL83smhR3NMA0UEHpuJXv5IGVyk7d8dbeOs0mhtcq_ktnmb6aJ4UuoKotJFoie4yu-GEZeRx_xgX-WhUqbPwru1EResdKoY0A4CZesLZ_dQPxtL28w/s1600/Cauliflower-purple.sm+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY85RRN2bFnHObbkS0YJxZL83smhR3NMA0UEHpuJXv5IGVyk7d8dbeOs0mhtcq_ktnmb6aJ4UuoKotJFoie4yu-GEZeRx_xgX-WhUqbPwru1EResdKoY0A4CZesLZ_dQPxtL28w/s400/Cauliflower-purple.sm+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wide assortments of produce entices customers, like these purple and yellow cauliflower heads.</td></tr>
</tbody></table>
<br />
3- <b>Local businesses supporting the market</b>, even in small ways. I
participated in a market last year set up on a town square. There were
about a dozen vendors with fresh produce 2 days a week. Within the
square were 6 restaurants and not a one of the owners or chefs ever
bought a single item. People who shopped there were seen by businesses
as "blocking traffic" and an irritation to the store owners rather than
seeing the increased traffic flow as an asset. (In one town I visited,
businesses put up signs on their entry doors, "Restrooms open only for
our customers" to prevent market shoppers from going inside).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoTyx2tus54hfx5yTI3WTGkH4FHp8ZUZPH-TKWPTXRo8bjmoIyAmbuOlaYSI0O6IZvk2itGNCmucqCvHPVaBzr33-bwzUPjOvuMXCdpnqqERi87wDtNlmlM5Tk2iisDAjuvkISQ/s1600/Produce-booth++sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoTyx2tus54hfx5yTI3WTGkH4FHp8ZUZPH-TKWPTXRo8bjmoIyAmbuOlaYSI0O6IZvk2itGNCmucqCvHPVaBzr33-bwzUPjOvuMXCdpnqqERi87wDtNlmlM5Tk2iisDAjuvkISQ/s400/Produce-booth++sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A diverse population of races, age groups and education levels is a positive thing.</td></tr>
</tbody></table>
4- <b>A diverse, multi-generational population.</b> Retirement
communities and tourist towns seems to struggle the most with having
successful farmers markets. Farmers markets bring in younger,
well-educated shoppers who see the importance of local, often organic
food and want to support area growers. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pixA0mjGoDPJCrYB-1GKmhW2k-fgp1yq2A6NNg8G7hwLWyQXpjvkQrNw1ErJiszfHDSSaTHJ0wOYHSx4P_4yLv4ldCTaKU_vVn9bFN_YRvzQglKbHlWZVXfm7Q1edlmsG_rnYg/s1600/Places-to-Rest.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pixA0mjGoDPJCrYB-1GKmhW2k-fgp1yq2A6NNg8G7hwLWyQXpjvkQrNw1ErJiszfHDSSaTHJ0wOYHSx4P_4yLv4ldCTaKU_vVn9bFN_YRvzQglKbHlWZVXfm7Q1edlmsG_rnYg/s400/Places-to-Rest.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resting places for shoppers to rest and visit are important.</td></tr>
</tbody></table>
Here are a few additional elements I found at recent markets that are also helpful. <b>Drinking fountains in the area</b>, operational and turned on. <b>Seating areas for shoppers</b> - this can be as simple as benches, walls, anything where shoppers can rest and visit. <b>Space and encouragement for entertainers</b>. The market in Fayetteville, AR <i>(Tuesdays and Saturdays)</i>
gives space on all 4 sides of the square for budding entertainers to
have an hour to play, sing, juggle, etc. Access to restrooms is
important, too. Encouragement for shoppers to bring their dogs, with
signs reminding people to clean up after their dogs gave opportunity for
shoppers to spend some time with their pets in a social setting.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTc520_qFwwWke-PwEEzvKVsfEU1P0l9ktMZvWwdmgmiWkhVNL_3MZ0Uu8fyy-m7LEhV-tX9IvcF2nTDhSUxu9CoRslDDtdnB8pJ2O3BGs1PU7OgKZKLh0N8gnoj8opgIoA-2_A/s1600/Muscians-1.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTc520_qFwwWke-PwEEzvKVsfEU1P0l9ktMZvWwdmgmiWkhVNL_3MZ0Uu8fyy-m7LEhV-tX9IvcF2nTDhSUxu9CoRslDDtdnB8pJ2O3BGs1PU7OgKZKLh0N8gnoj8opgIoA-2_A/s400/Muscians-1.sm.jpg" width="380" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Encouragement for young musicians to try out their craft.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTAICD91B18Gi5VT3kBXIZu4J0h4z0fRJTf0sCAhXm80cK5XmMkcWsf-7Ncy_L-2_CytGANOAuNeCo2s9HxiOTiTQqrJOaSQ7TfmRTjOFBzFVk5mo-hNPv0fJfWCXuNSAUZjJsg/s1600/Two-musicians.sm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTAICD91B18Gi5VT3kBXIZu4J0h4z0fRJTf0sCAhXm80cK5XmMkcWsf-7Ncy_L-2_CytGANOAuNeCo2s9HxiOTiTQqrJOaSQ7TfmRTjOFBzFVk5mo-hNPv0fJfWCXuNSAUZjJsg/s400/Two-musicians.sm.jpg" width="400" /></a></div>
<br />
At one market I found the County Extension Office with a booth and
table, with garden insect displays and someone on hand to answer
questions about garden bug pests. I found the Humane Society with a
booth, and dogs on leashes, looking for adoptive homes for their
animals. Politicians, too, had booths to answer questions about their
platforms and meet prospective voters.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37KBJ0nALs_jchXpUjijZb2zgLGOzjo7IZKUq6PjpkE81SwXG8TY8L2HJCrqOEU9kID6gYxfGzvJ0kXGEh0LZI8e9QlqZ50a9BvvyqEdQZJFs5iWZBm1R2WBH7G3eUPBjFxAG8g/s1600/Diverse-age-mix.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37KBJ0nALs_jchXpUjijZb2zgLGOzjo7IZKUq6PjpkE81SwXG8TY8L2HJCrqOEU9kID6gYxfGzvJ0kXGEh0LZI8e9QlqZ50a9BvvyqEdQZJFs5iWZBm1R2WBH7G3eUPBjFxAG8g/s400/Diverse-age-mix.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shoppers of all ages.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRfGqq6_Lhrb0tVDRgF3NgHiWYhpKlAr-x8C0X5MMRk6HjG9GIAA8CIt7rTQAx0ul5XfbLAt6O9AeXl2zXY1EH7Vb-dlicSUaorqU6kZLFx4jEbzCQ4kMb3JBRRJXiTX66SSwXg/s1600/Humane-Society-sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRfGqq6_Lhrb0tVDRgF3NgHiWYhpKlAr-x8C0X5MMRk6HjG9GIAA8CIt7rTQAx0ul5XfbLAt6O9AeXl2zXY1EH7Vb-dlicSUaorqU6kZLFx4jEbzCQ4kMb3JBRRJXiTX66SSwXg/s400/Humane-Society-sm.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Humane Society introducing pets to prospective new owners.</td></tr>
</tbody></table>
<br />
<b>Allowing beverage and food vendors is important</b>, as well. The
best markets I've seen, all had a coffee/beverage booth so shoppers
could linger and visit over a cool drink. Food sampling at the bakery
booth was allowed and the fruit vendors had little covered sampler
displays where you could taste apples, peaches, etc. before deciding to
buy the item.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRNyh5rnUio6Nhf0guw3J0VEMD-3lySJK9HVupxwFuFufZAGEcMGcCirj1XC8KPzy8W6zdoxJOrL0dUNewdNUp7oN46uZfCiAahSfnxcG1hTQmGQix62qpNnJxUNUDJiJrvkwLQ/s1600/Activities-for-Kids-1-sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRNyh5rnUio6Nhf0guw3J0VEMD-3lySJK9HVupxwFuFufZAGEcMGcCirj1XC8KPzy8W6zdoxJOrL0dUNewdNUp7oN46uZfCiAahSfnxcG1hTQmGQix62qpNnJxUNUDJiJrvkwLQ/s400/Activities-for-Kids-1-sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Encouraging kids is just good business for any town. After all, they grow up to be your customers!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LB3lyENGf80hUT0ph_7lXBNLpUSF94DANzW-j0l56yXcjyyu5-dvZogqH3jpJ8BKR0otaD6jMXEWsGPC_1h4lXDPJANeEP5wdT6b3iYsM18uG_LtB0QVebiYoa38yMwEix4MLw/s1600/Marshmallow.gun-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LB3lyENGf80hUT0ph_7lXBNLpUSF94DANzW-j0l56yXcjyyu5-dvZogqH3jpJ8BKR0otaD6jMXEWsGPC_1h4lXDPJANeEP5wdT6b3iYsM18uG_LtB0QVebiYoa38yMwEix4MLw/s400/Marshmallow.gun-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This enterprising young man had his own booth, selling his marshmallow guns.</td></tr>
</tbody></table>
<b>Another important element was activities for kids</b>. The best
markets that I visited, in California, Michigan, Texas, Kansas,
Oklahoma, Arkansas and Missouri, all had something that made it fun for
kids to come. Games, demonstrations, crafters who showed kids how to
make something, all made for a total family environment that made it fun
for everyone.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg5AB8xy9avJn-BqXuD1toaT_jrxxh60s3WmTCzqLDl0EQQGhJFK3soeEHa5Egl7nqtgM1qADklRUz16F77tXBB-jIDu5rM4GFlIzYmujy2-w1a13LGZ6NRuRYtGqy4PxxrY2bg/s1600/Flower-vendor.sm++.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg5AB8xy9avJn-BqXuD1toaT_jrxxh60s3WmTCzqLDl0EQQGhJFK3soeEHa5Egl7nqtgM1qADklRUz16F77tXBB-jIDu5rM4GFlIzYmujy2-w1a13LGZ6NRuRYtGqy4PxxrY2bg/s400/Flower-vendor.sm++.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vendors make it fun for people to shop with them.</td></tr>
</tbody></table>
Farmers markets are here to stay. Some towns and cities struggle to have
a market. Memphis, TN, for example, has a small market given its
population, while Fayetteville and Bentonville, AR both have large and
thriving markets. Branson, MO, with 7 million tourists a year, struggles
to have more than 3 or 4 vendors and each year the market is in a new
location so it's almost impossible to find (even for us locals).
Springfield, MO has 3 thriving markets and is about to build a permanent
location for a market. Small towns across the Ozarks attempt to have
markets but the ones that succeed, all have the backing of the city, the
community and local businesses. It's exciting to see these markets as
they grow and become permanent parts of their communities.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO7kRh7I_75wNK5wpEee8-sTWaWxDMVDJTg8LHKZyWFHz6w5RLt5WonYF5ES_fE5TIkeAQXgLhG2DW6t08jH236LmUufWH-G8LMCVXSerLHJV9tm07js0BOiCegPfLano9CAyJg/s1600/Mark-Cain.sm++.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO7kRh7I_75wNK5wpEee8-sTWaWxDMVDJTg8LHKZyWFHz6w5RLt5WonYF5ES_fE5TIkeAQXgLhG2DW6t08jH236LmUufWH-G8LMCVXSerLHJV9tm07js0BOiCegPfLano9CAyJg/s400/Mark-Cain.sm++.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mark Cain of Dripping Springs Farm near Huntsville, AR sells cut flowers.</td></tr>
</tbody></table>
<br />
Visit <a href="http://www.longcreekherbs.com/">my website </a>to see the books I've written on herbs and gardening. It's salsa-making time, you might enjoy my <a href="http://www.longcreekherbs.com/products.php?cat=7">Sensational Salsas</a> book this summer!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.longcreekherbs.com/products.php?cat=7"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTtogNqzSL81nmlEJgebnF42dg9r1FMBc4MCI1HxuuFrloVBQ4mUG8UeVDWtY_iSIgybWAuYzcM3VVFt_gl8ZugN51OkwZmTH2orx-03XE55qeEmzChELczBbSK9yNmNrOsWX_g/s320/Salsa-Cracker-special.jpg" width="292" /></a></div>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-64790975579404372972012-05-25T12:28:00.002-05:002012-05-25T12:28:34.072-05:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmLnz5jISgEM1IB49rrokr7YuSbhT5vm3Zu8Q08CKbDadngYX-fosr54CmqkFO_Wx9Ye0SrEqrnAlsxQa2T6H3tNi0uIz7xLZtAyCxsKMtuqBT68FAk45cLK1EDhWJxEcMTLK/s1600/Osage.River.1967.lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmLnz5jISgEM1IB49rrokr7YuSbhT5vm3Zu8Q08CKbDadngYX-fosr54CmqkFO_Wx9Ye0SrEqrnAlsxQa2T6H3tNi0uIz7xLZtAyCxsKMtuqBT68FAk45cLK1EDhWJxEcMTLK/s400/Osage.River.1967.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Osage River as it looked in 1967, before the river was dammed.</td></tr>
</tbody></table>
<br />
<br />
From The Ozarks Mountaineer magazine<br />
The Ozarks Herbalist column, Summer 2012<br />
<br />Rivers once played a prominent role in the life of towns and communities. A river was the reason many towns were established, access to the river meant access to the goods of commerce by way of boats. A river, too, provided a substantial amount of food to the residents who lived nearby.<br />
<br />Taberville, built just above the banks of the Osage River, was intentionally located where it was because of the river. The Osage Indians were there first with a settlement. The French claimed the area in the 1700s and built Forth Manoa atop the bluffs above the river, just a short distance from the still occupied Indian village. The French were traders with the Indians and shipped beaver pelts and other goods downriver and their very existence and commerce depended upon the river.<br /><br />During the Civil War there were numerous skirmishes between Union soldiers and Confederate sympathizers throughout the area along the Osage. While Unions soldiers were camped nearby, one of the Union doctors, Dr. Tabor, took notice of the area around the old fort and thought it would make an excellent location for a town. Residents had been forced to evacuate the region when General Order No. 11 was issued by Union General Thomas Ewing, which had cleared out residents of both farms and towns in four counties along the Kansas border of western Missouri. After the War was over, Dr. Tabor returned to the area along the Osage River and bought up large tracts of the abandoned land.<br /><br />Dr. Tabor established the town of Taborville (later changed to Taberville through a spelling error on maps). He laid out the town on a grid with streets and alleyways. His new town map covered over what had been the location of Fort Manoa a century before, although as recently as the 1960s, evidence of the outline of the fort remained. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87uRVgiVBGpD7Og9A5aeaVNzZ62zo_X2mhLsO6_jkghyeWW184lzKsStUqFQXLuh41O69vLs_jI8R72DD12ZvwSbX-2ZLUe0TjNhlU18601cLVhxRaIyLM_cDG6or4Qk4HyjY/s1600/Taberville.Hotel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87uRVgiVBGpD7Og9A5aeaVNzZ62zo_X2mhLsO6_jkghyeWW184lzKsStUqFQXLuh41O69vLs_jI8R72DD12ZvwSbX-2ZLUe0TjNhlU18601cLVhxRaIyLM_cDG6or4Qk4HyjY/s400/Taberville.Hotel.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taberville Hotel, about 1920s.</td></tr>
</tbody></table>
<br />All three settlements, spanning several centuries, depended upon the river. The Osage Indians lived on the high ground above the river as a defensive position, the better to see approaching enemies. That location, too, meant fewer mosquitoes than nearer the river afforded. The French, also, built on the upland well above the river, again for protection from marauders and to escape the summer insects. Both communities depended upon the river for food, as well.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFalpkZ9uQKyNZu69mR3Ql3B_CpupuLRAuKVlozNcjobO3-OhCPo-v_mjqg2cQGdQLDzuVd3eZ5uAZhv0syM74jQp7ruQb3nIBTS3NT3ksnV6tWFLn3s5Z9y4W2B1aC23sV6ER/s1600/Lowres.baptism.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFalpkZ9uQKyNZu69mR3Ql3B_CpupuLRAuKVlozNcjobO3-OhCPo-v_mjqg2cQGdQLDzuVd3eZ5uAZhv0syM74jQp7ruQb3nIBTS3NT3ksnV6tWFLn3s5Z9y4W2B1aC23sV6ER/s400/Lowres.baptism.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baptisms were often saved until there was flood waters near the church.</td></tr>
</tbody></table>
<br />In each of the three settlements, the river was a character of the community, the beating heart of daily life. The river had personality - raging and destroying in flood time, placid calming and romantic when quiet. The river, when angered and flooding, could rip up centuries-old trees and roll them over and over in the current of the river, moving the giants miles downstream and depositing them in a new location as debris. When placid, the mighty Osage provided fish, frogs, turtles and birds for the dinner table, along with transportation to other areas up or down river.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3t-k-CsUQEwApTDoMS5zwcFexUU9lDSAuNEoCYS2wPZFAifG-hw1wHHBtOt_2HOPN95IpL5_bEeqynHYVA6io1H55wM2J8ohXBx-o6G9481HQVfFf1ivnGHaSrX2pM6LB-MX/s1600/Fish,-1967-lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3t-k-CsUQEwApTDoMS5zwcFexUU9lDSAuNEoCYS2wPZFAifG-hw1wHHBtOt_2HOPN95IpL5_bEeqynHYVA6io1H55wM2J8ohXBx-o6G9481HQVfFf1ivnGHaSrX2pM6LB-MX/s400/Fish,-1967-lr.jpg" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, age 15, Don Wecker, my father and Joe Poling, with the fish we caught.</td></tr>
</tbody></table>
<br />I grew up on the Osage River and like countless generations of boys and men before me, both loved and feared the river. Every summer from my early teenage years until I left as an adult, I spent myriad hours setting, running, baiting and removing fish from trot lines. I dug fishing worms on the sticky, gummy river banks, I camped, floated, boated and swam in the muddy waters. Fish was as common on our dinner table as pork or beef and I was an almost daily companion of the river.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOg-bRZiCTDLTluCzy4WiR6r0_6F1DoMRbP9sKkMlgYYyr-Q8Atfz7z1fqZsoa1qfro6Xu59ra6AxGFsFqxJ0i0iS2KHyFL9CnSgpYm9phQKftgeIQCl-8F7r0ffdQ_ILIazq/s1600/Paul.Garrison.lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOg-bRZiCTDLTluCzy4WiR6r0_6F1DoMRbP9sKkMlgYYyr-Q8Atfz7z1fqZsoa1qfro6Xu59ra6AxGFsFqxJ0i0iS2KHyFL9CnSgpYm9phQKftgeIQCl-8F7r0ffdQ_ILIazq/s400/Paul.Garrison.lr.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My great uncle, Paul Garrison, with a channel catfish he caught on a trotline.</td></tr>
</tbody></table>
<br />Every family in Taberville had a connection to the river in some way or other. Some fished for a living, selling their catch to neighbors and outsiders. Others fished themselves, or knew someone who caught more fish than they could eat and were willing to share. When the river was in flood stage, which meant at least once every couple of summers, the river waters cut off all outside transportation and the town became an island, a prisoner of the river. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBEbnWp8yyL-YdQpS_pnOR-1OBsk0Pu7XPH_tcpWbUn3I4JIpFa3qZvX7rD_MFls04Kptf-hBqkJ_n3HI7ynMWhTqZ2XS4UoNwNi2z2wbtqvXxGVDFKRRQthSmwp979lfhxXu/s1600/Fishing-on-the-Osage-boys.lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBEbnWp8yyL-YdQpS_pnOR-1OBsk0Pu7XPH_tcpWbUn3I4JIpFa3qZvX7rD_MFls04Kptf-hBqkJ_n3HI7ynMWhTqZ2XS4UoNwNi2z2wbtqvXxGVDFKRRQthSmwp979lfhxXu/s400/Fishing-on-the-Osage-boys.lr.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These fellas were just back from running their trotlines on the Osage.</td></tr>
</tbody></table>
<br />Fish was as common as food from the grocery store. Young or old, some part of the weekly groceries included fish. Various families had their preferences to which kind of fish they ate. Some preferred carp or buffalo, the big ones - 15 pounds or more being the best, smaller ones were canned like salmon. Other folks preferred catfish, either flathead, channel or blue catfish. I remember one neighbor who wanted only gar or eels and I took any I caught to them as our household would eat neither of those.<br /><br />The connection people had to the river was as close as the connection to the church or school. It was an everyday part of community life. From town one could hear any motorized boats that came up the river. If the river was coming up or going down in flood time, someone monitored the changes on an hourly basis and reported to anyone within earshot of the Post Office or grocery store, like it was an ailing patient. The Osage was the blood veins of the community, intertwined, pulsing with life. <br /><br />Rivers are less important in communities today. The mighty Osage has been tamed and corralled by the <a href="http://www.nwk.usace.army.mil/ht/TheDam.cfm">Truman Dam</a> near Warsaw, MO, into being the upper reaches of <a href="http://www.nwk.usace.army.mil/ht/TheDam.cfm">Truman Lake</a>. Life no longer revolves around fish and fishing as part of daily survival. Rivers now are seen as recreational, something to do for fun but no part of daily life depends on the whims of the river. I’m glad I grew up where and when I did, it’s a past I am proud to have experienced.<br /><br />More of my stories and writing can be found at jimlongscolumns.blogspot.com.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-90432848119699162792012-04-13T10:53:00.002-05:002012-04-13T10:53:34.754-05:00Colorado Potato Beetles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb6xdMOmvkWRUz8EzwvN15uHw_7eBwUUmsi2vJ9u6dCfy6IxburrdnmwaAihQuoLv_v8ovI00punNpyJjCyRapf-h5u8TIN_E-fvS9sZEvIHKqqy7us7H4qDlOZfLcszD9Hu6/s1600/Potato-beetle-adult+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb6xdMOmvkWRUz8EzwvN15uHw_7eBwUUmsi2vJ9u6dCfy6IxburrdnmwaAihQuoLv_v8ovI00punNpyJjCyRapf-h5u8TIN_E-fvS9sZEvIHKqqy7us7H4qDlOZfLcszD9Hu6/s400/Potato-beetle-adult+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adult potato beetle.</td></tr>
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Ozarks Gardening<br />
Copyright 2012, Jim Long<br />
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The <a href="http://en.wikipedia.org/wiki/Colorado_potato_beetle">Colorado potato beetle</a> is a major pest throughout most of North America. It was first recognized as a pest in 1859 in potato fields in Colorado. The beetle had previously only grazed on buffalo bur, a distant potato relative. But when pioneers who moved West, began planting large fields of potatoes, the beetle adapted to the increased food supply. In the wild, the beetle had to travel up to a quarter mile to find buffalo bur plants, but with the new fields of one crop, the potato, it had only to hop from plant to plant. By the mid-1870s, the potato beetle had expanded its range (at the rate of 85 miles a year), all the way to the East Coast.<br />
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The <a href="http://entnemdept.ufl.edu/creatures/veg/leaf/potato_beetles.htm">arrival of the potato beetle</a> caused farmers and gardeners to search for ways to control the bug. An infestation of potato beetles could wipe out hundreds of acres of potatoes in ten days. There were all sorts of inventions, mixtures and unsuccessful attempts at finding a solution. It was only by accident that a gardener who was painting his house, and probably in frustration at the beetles, threw the remains of his house paint on beetle-infested plants. The bugs died! The ingredients in the paint included something called, “Paris green,” an inorganic compound that was commonly used in wall paper, artists’ paints and house paint. Soon chemical companies were providing Paris green to farmers, to be mix with water or dust directly on to the plants. Within three or four years the beetles developed immunity to the poison and lead arsenic was added. Both compounds are highly toxic to other insects including ones that are beneficial in the garden, as well as dangerous to birds, wildlife and most specifically, to the humans who dusted or sprayed the plants (and to those who ate the potatoes later).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDFlWci-F9dhqYL8C2cR73m1q7_8gnDDORX9IPaWaHx32xjXXiuWjcdERRk_D0ldeKDG0Bt6Wt84xm_cM5f-jqIMyLLMfKJC3DOHPNvI7phE2yH9EHkxnPx9O_n8H4lB8YVS1/s1600/Larvae-of-potato-beetle+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDFlWci-F9dhqYL8C2cR73m1q7_8gnDDORX9IPaWaHx32xjXXiuWjcdERRk_D0ldeKDG0Bt6Wt84xm_cM5f-jqIMyLLMfKJC3DOHPNvI7phE2yH9EHkxnPx9O_n8H4lB8YVS1/s400/Larvae-of-potato-beetle+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato beetle larvae, eating leaves.</td></tr>
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The cycle continues to this day, with chemical companies readjusting their formulas about every three years as the beetles continue to evolve resistance. One method that large-production potato growers use, is to use an assortment of different pesticides, week by week as the season goes along, trying to stay ahead of the beetles’ adaptations and resistance to the other formulas. Today we know how dangerous lead arsenic and French green compounds were, but many of the newer formulas may prove to be as dangerous. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaojxm10wS6vNsPQS6XnT7MrdFsGp8tUb6UH_jeXRBNIxV1FiSgBHGquQWzA4ksxKeQGAsMHU3gHPG9LQJVbJL2HkK7-c7Fd4kcoX3tJhovm0qfApCf5BAM57kqmzWVIBPHHnk/s1600/larvae-cluster+.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaojxm10wS6vNsPQS6XnT7MrdFsGp8tUb6UH_jeXRBNIxV1FiSgBHGquQWzA4ksxKeQGAsMHU3gHPG9LQJVbJL2HkK7-c7Fd4kcoX3tJhovm0qfApCf5BAM57kqmzWVIBPHHnk/s400/larvae-cluster+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Larvae cluster together and devour leaves, sections at a time.</td></tr>
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Home gardeners can easily prevent potato beetles from being a problem. My method of early planting of potatoes in late January to early February, always misses the emergence of the beetle. By the time I’m digging my potatoes, the beetle is just hatching out and searching for potato plants. But gardeners who planted later, combined with the abnormally early season, will likely experience potato beetles. In small numbers they don’t pose a problem and it’s easy to pick the beetles off by hand and drop them into a bucket of soapy water. Spraying isn’t necessary. To prevent them becoming a pest, be sure to plant potatoes early in the year next season.<br />
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Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-28796356995610638262012-03-26T14:17:00.000-05:002012-03-26T14:17:26.359-05:00Free Back Yard Food<div class="post-header"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLJNGf7FOvmUqKqmsXVd_oXWD5p3rSnw0WL5_gCs8Rw3fgOeM90L4bFqY_4cQee02F2toMxNu7rBWs6Oc98zlVfqdAOgHbycz60luLyr2Ce4N8PbyZCJ3id9QErBQoKd4Uukm/s1600/Tulips-red-white.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLJNGf7FOvmUqKqmsXVd_oXWD5p3rSnw0WL5_gCs8Rw3fgOeM90L4bFqY_4cQee02F2toMxNu7rBWs6Oc98zlVfqdAOgHbycz60luLyr2Ce4N8PbyZCJ3id9QErBQoKd4Uukm/s400/Tulips-red-white.jpg" width="400" /></a></div><br />
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In the community where I grew up, most people foraged for food. My family, and all of our neighbors looked for spring food in our backyards, in the woods and along fencerows. Everyone knew morel mushrooms and wild asparagus. Wild greens were looked forward to and a point of discussion when neighbors met on the street corner. “I picked a mess of lambs’ quarters, dock, chickweed and violet leaves” was a common conversation starter in our town in spring.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzTpS_vAW6nWVqeGpWInEE2QKae31FKzczgDHWP330PzZekWH-XT44NuMaHCfH7Ag1OAJu3DpT_LRe15xT-Obbp1WEveq-hVHttG-lCTRyXGS77_EnJ4XcZ4qPKH_9uTJHIuh/s1600/Violets.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzTpS_vAW6nWVqeGpWInEE2QKae31FKzczgDHWP330PzZekWH-XT44NuMaHCfH7Ag1OAJu3DpT_LRe15xT-Obbp1WEveq-hVHttG-lCTRyXGS77_EnJ4XcZ4qPKH_9uTJHIuh/s400/Violets.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Violets</td></tr>
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Besides those plants there are lots of others, equally tasty. Violet leaves and flowers are edible (leaves in the greens pot, flowers for jelly). Tulip flowers make good “cups” for chicken salad on a plate. Red bud blossoms get tossed into spring salads. (The red bud is a cousin of the pea and if you like English peas, then you already know the flavor of red bud flowers). The red bud pods taste a bit like garden pea pods - just pick them when the pods are under an inch long, to be tender.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKE4yDLfrSKe6e_GFtm05vV7zHT6tvHzocByrHh_c-Lnf72yD4tfmPduB-_O4d-Xf7IMiTEJ486mrczNgzTea7YzVqlrGzqCJ11u2G-uibku_ikdQ7L9ENDU5GAZSZDBXFnE1/s1600/Red+Bud+blossoms-3+close.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKE4yDLfrSKe6e_GFtm05vV7zHT6tvHzocByrHh_c-Lnf72yD4tfmPduB-_O4d-Xf7IMiTEJ486mrczNgzTea7YzVqlrGzqCJ11u2G-uibku_ikdQ7L9ENDU5GAZSZDBXFnE1/s400/Red+Bud+blossoms-3+close.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red bud flowers work well in salads.</td></tr>
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I still have kale in the garden that over-wintered. It’s now in flower and those are perfectly edible, along with the blooming stalks. Cornflowers, soon to be in bloom, can be added to salads. Dandelion greens are a favorite of many in the Ozarks (boil twice to remove the bitter, then add some butter or bacon crumbles) and the dandelion flowers make an outstanding wine. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU56MmHj-5Hl7iTTHOC9twJh754tavJDAX6NJwPqs4jGRtRMsaHx1rjcWGzomx25aMDVMZDeT1s6EokBcuy7zd9pAGbfZoXSyLlhxgPgxlbiRmBNX7hzQoF_8N5PuO7rByKuI/s1600/Pansy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUU56MmHj-5Hl7iTTHOC9twJh754tavJDAX6NJwPqs4jGRtRMsaHx1rjcWGzomx25aMDVMZDeT1s6EokBcuy7zd9pAGbfZoXSyLlhxgPgxlbiRmBNX7hzQoF_8N5PuO7rByKuI/s400/Pansy.jpg" width="355" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pansies go well in salads for some color.</td></tr>
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Johnny Jump-ups and pansies are both colorful additions to a spring salad. The menfolk will grumble about flowers in their salad, but the women in the family will think they’re decorative. And flowers actually have flavor, as well! Sweet Williams flowers, for example, make an outstanding sorbet or jelly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywG90EHft0viQUcRg-qPwwH_DfvetDi5ixVqCNhkAx1yEy3a8cg6aEyc0MqssB5tDC5miJiK6bqdDxS4PhprWTbsCTdvE8PKjJ78tAuQLuKPugz-iLgL1w5nRYLbMqICDQ5ye/s1600/Lilacs-3.gif" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywG90EHft0viQUcRg-qPwwH_DfvetDi5ixVqCNhkAx1yEy3a8cg6aEyc0MqssB5tDC5miJiK6bqdDxS4PhprWTbsCTdvE8PKjJ78tAuQLuKPugz-iLgL1w5nRYLbMqICDQ5ye/s400/Lilacs-3.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lilacs make very tasty sorbet, ice cream and syrups.</td></tr>
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Lilacs, too, are quite tasty. You can use the flowers, without the green parts, to make ice cream or sorbet. Lilac jelly and lilac pancake syrup are bit hits on the dinner table, as well. Plum blossoms, as well, are used the same way.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscDXaeNMEDspolWvmP_xSvy_F-A0ir9Y-GI1dmJcrC7inbLoOk81mymdlNw9Uj4QWjSenUJShkafUk8jvI5hqPYm6WJ58jQWTzQlhZGfE0xbmMT-7fhc_O8RetDk9YWc-zOZm/s1600/Rose-Cake-slice-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscDXaeNMEDspolWvmP_xSvy_F-A0ir9Y-GI1dmJcrC7inbLoOk81mymdlNw9Uj4QWjSenUJShkafUk8jvI5hqPYm6WJ58jQWTzQlhZGfE0xbmMT-7fhc_O8RetDk9YWc-zOZm/s400/Rose-Cake-slice-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roses in my rose cake. Recipes are in my book, How to Eat a Rose.</td></tr>
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Roses of all kinds, as long as they haven’t been sprayed with chemicals (and not roses from a florist, which aren’t edible) are all tasty. Rose ice cream is a favorite flavor in India and you can easily make it yourself. Roses combine well with regular tea for a boost in flavor. Rose sorbet, rose jam, rose jelly and syrups are all easy to make. The more fragrant the rose, the better the flavor. Rose hips (the fruit of the rose) are also used for tea and jelly. (Lots of recipes are in my <a href="http://www.longcreekherbs.com/">How to Eat a Rose book</a>; also you'll find recipes on my <a href="http://herboftheyear.blogspot.com/">Herb of the Year blog</a>, too).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv2SR5lerTRQ16r-5wgeHHW_joWUmRw3x90eB0hhOJrBC_Q2AJ2TE59XwQDWLhvEXi7WYOMrW5xSysM4etg2aFKZjHBO_4dN4X_Tsg5xae5rDyW0lWXScAVSJ4C0KrAdYJlWW/s1600/Mint-&-Roses.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv2SR5lerTRQ16r-5wgeHHW_joWUmRw3x90eB0hhOJrBC_Q2AJ2TE59XwQDWLhvEXi7WYOMrW5xSysM4etg2aFKZjHBO_4dN4X_Tsg5xae5rDyW0lWXScAVSJ4C0KrAdYJlWW/s400/Mint-&-Roses.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roses in mint patch.</td></tr>
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Be sure you know any of those flowers before you try eating them; consult a good book or on-line to be sure if you’re in doubt. Don’t eat flowers that aren’t listed as edible; for example, narcissus and daffodils are not edible. But there are a lot of flowers that are edible and fun to eat.<br />
Happy spring!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-27617892210422161642012-03-12T12:05:00.000-05:002012-03-12T12:05:04.474-05:00Firestix and Free EnterpriseThe Ozarks Herbalist column, for The Ozarks Mountaineer magazine.<br />
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When I was in grade school my friends were always telling me how lucky I was that my parents owned a grocery store. “You can eat all the candy you want!” one said. “I’d live on soda pop and peanuts every day,” said another.<br />
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The trouble was, I didn’t actually like soda pop, or simply, “pop” as everyone called. I’d rather have water to drink, or chocolate milk. And while I liked the overall idea of candy, one bite of a candy bar and I was no longer interested. Ice cream cones from the ice cream display, or slices of sharp cheddar cheese from the big cheese wheel in the back room - now that was another thing! But candy simply didn’t interest me.<br />
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Sometime in the 5th grade it dawned on me that I was missing an opportunity. Our school didn’t have vending machines like schools do today and many of my classmates were from rural areas, which meant they couldn’t easily stop at a store to buy snacks for the school day. So my first entry into the free enterprise system occurred to me on the school bus one day. I saw the connection between supply and demand and I realized I was the person to connect the two.<br />
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The candy called Firestix had just entered the market about 1957, in our store at least. It’s a candy that apparently is no longer available, not in the original form. The candy was about the size of a piece of taffy, wrapped in clear cellophane. It came one hundred pieces to a box, in a handy display and sold for a penny a piece.<br />
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I asked my father what his cost of a box of Firestix was and he told me it was sixty cents. Would he sell me a box for me to resell at school? He said he would and so the next day I set off to school with my first box of candy.<br />
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I was a shy kid and I’m not sure how I worked up the courage to start selling the candy, but I did. It didn’t take long before word got around on the bus that I was selling Firestix and since it was so cheap, my bus mates could nearly all afford the candy. (Later I learned that some of my classmates searched for pennies on the school ground, a few admitted to “borrowing” pennies from the bottoms of their mothers purses). The added bonus was, Firestix, as predicted by the name, was quite hot; it was made with a good dose of hot cinnamon oil. People in our community didn’t eat hot things, no hot peppers, no hot sauce - no one I knew had ever heard of a jalapeno pepper back then - so the taste was unusual enough it became a challenge for the boys to eat the sweet-hot confection. That first day I sold sixty-two pieces of my candy stash, enough to pay my father the sixty cents I owed him.<br />
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Soon kids were hunting me up on the playground at recess. “Do you have more Firestix?” they’d ask. When the bell first rang for recess, classmates would crowd around my desk where I’d set up shop with my box of candy and most days I’d sell the entire 100 pieces in the box before I got back home in the evening.<br />
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I quickly learned my classmates tired of the same candy each day and so I began varying the selections. Applestix soon appeared on the market and I began taking those to school. Sales were best when I mixed a box with Firestix, Sour Applestix, Grapestix and Butterstix flavors. At the high point of my enterprise, I was selling 500 pieces of candy a week and my father was reordering at twice the rate he had earlier. He didn’t seem to mind that he wasn’t making any profit for his efforts but appeared to enjoy the fact I was in the candy business.<br />
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The downside and ultimate demise of my candy enterprise was the candy’s rappers. All of the candies were wrapped in clear cellophane, which on the school ground made no noticeable noise. But when stealthily taken out of a pocket during class and unwrapped, made a telltale noise much like the sound of a dry oak leaf being crumbled next to a microphone. That noise irritated the teachers and soon I began to get complaints. The principal put out a school-wide warning to all eight grades in our building that there was to be no candy eating during class.<br />
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The candy unwrapping noise subsided somewhat. Classmates soon learned to unwrap their candy at recess and keep it in their pockets, although the added lint and debris made the candy less than satisfying. The idea was to pop the candy into their mouths when the teacher wasn’t looking. But the children in the younger grades couldn’t resist. Knowing that within easy reach was a tasty piece of candy was a temptation too overpowering to be resisted. Some tried to very, very slowly unwrap their candy, which only drew more attention to the process. Others tried to muffle the noise inside their desks. None of those methods worked and within days, the principal came to me and said was forbidding all future sales of candy at school. <br />
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The candy business had been good. Since I had no inclination to eat the profits in candy, I had been pocketing approximately two dollars a week. My weekly earnings went into a jar in my room and eventually joined the profits from picking up and selling pecans in the fall and mowing lawns. I bought my first battery-powered transistor radio for $68 with the money I earned. I carried my portable radio with me everywhere I went after school, and it was my first connection to the world beyond my community. The radio added lots more to my life than any amount of candy I could have eaten, but more importantly it gave me my first glimpse into how small businesses operated. <br />
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Read more of Jim’s stories in his blogs: jimlongsgarden.blogspot.com, herboftheyear.blogspot.com and ozarksgardening.blogspot.com.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-17043174407613834672012-01-29T11:41:00.000-06:002012-01-29T11:41:01.737-06:00February Garden<div class="post-header"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZxMhF_L2NYXLncToKqEQP5OUQ5ycBwYZR8zDZaahrgDo_ETKzVlfiS5Ru58NYOyK8csUfQ-2v0sCZ1zIijYrki1sq8VtRbqlj-77ap0hwGsInLnZWKjUyG4AHxl4iWUpafd3/s1600/Onion-rows.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZxMhF_L2NYXLncToKqEQP5OUQ5ycBwYZR8zDZaahrgDo_ETKzVlfiS5Ru58NYOyK8csUfQ-2v0sCZ1zIijYrki1sq8VtRbqlj-77ap0hwGsInLnZWKjUyG4AHxl4iWUpafd3/s400/Onion-rows.jpg" width="400" /></a></div>Copyright 2012, Jim Long<br />
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A mild January has gotten a lot of gardeners thinking about spring planting, even though the likelihood of going through February and March with continuing mild weather is pretty low. Most likely we’ll have the late winter snowstorms the Ozarks is known for. But, that doesn’t mean we can’t take advantage of the current mild weather, either.<br />
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<tr><td class="tr-caption" style="text-align: center;">Onion plants from Dixondale Farms.</td></tr>
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My onions arrived from <a href="http://www.dixondalefarms.com/">Dixondale Farms</a> the first week of January they were planted within days. You may recall that last season I had a race between onion plants and onion sets (bulbs). I wanted to see just which method netted the fastest onions. The onion plants won the race by producing good-sized bulbs almost 2 weeks ahead of the sets. Of course I planted only onion plants this year. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvecrmdxwHe3qxD_YhsP17dK4U32vn4QsYwKc9srxmADmQOFFhlQ5M2x5jt1TOfaaz2hv___FtajzsXOZiLCKAIqJiu9aXziHdisxK_wHsdaqqLKePxqM15CZoekZpZ8ZpdgEu/s1600/Onion-bulbs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvecrmdxwHe3qxD_YhsP17dK4U32vn4QsYwKc9srxmADmQOFFhlQ5M2x5jt1TOfaaz2hv___FtajzsXOZiLCKAIqJiu9aXziHdisxK_wHsdaqqLKePxqM15CZoekZpZ8ZpdgEu/s400/Onion-bulbs.jpg" width="400" /></a></div><br />
So what can one safely plant right now? Onions, certainly because they’re very cold hardy. First plantings of lettuce can be sown now, as well. An old gardener in the town where I grew up in Central Missouri, always scattered her lettuce seed on the south side of her wash house, on top of a snow drift and she always had the first and most productive lettuce of anyone in town.<br />
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Potatoes, which I’ve written about before, are always planted in my garden in early February. By Ozarks tradition, peas should be planted by Valentine’s Day and I have mine ready. If you like leeks, you can plant those now. As soon as they’re a couple of inches tall, transplant them into rows, spacing about every 8-10 inches apart.<br />
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<tr><td class="tr-caption" style="text-align: center;">Larkspur do best when planted in very early spring.</td></tr>
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Larkspur, poppies and bachelor’s buttons do well if planted this month. Scratch the soil slightly, scatter the seeds and lightly rake the area and they will come up as the weather warms. I scatter radish seed with the flowers to mark where I planted the flowers and I pull the radishes as they mature.<br />
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February is the time to prune grape vines. Don’t prune roses yet, wait until new growth appears in late March, but this month is the time to prune fruit trees. Once trees such as peaches and apples are pruned, you can give them their first spraying of dormant oil to prevent insect problems later. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKYnF1KJxH0tN6HpSGLOjSl8a_T8S7Ts4LUsDMlLLxeXvJyglYvRIFQd53scQWe5NPP_eVjLsyAuxACdYB0WO3pq1wDwCaftXVHwJk-P79GMSanusR_f4wPz41IVBhlwtTNCU/s1600/Pink-Poppy-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKYnF1KJxH0tN6HpSGLOjSl8a_T8S7Ts4LUsDMlLLxeXvJyglYvRIFQd53scQWe5NPP_eVjLsyAuxACdYB0WO3pq1wDwCaftXVHwJk-P79GMSanusR_f4wPz41IVBhlwtTNCU/s400/Pink-Poppy-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poppies, like larkspur, benefit from very early planting.</td></tr>
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This is also an excellent time to till the garden. You can till under all the old mulch but more important, the tilling process exposes insect eggs that over-winter in your garden. Grasshopper eggs, larvae of cucumber beetles, cut worms and Japanese beetle grubs, all can be thinned by tilling early. Birds eat some of the eggs and grubs and even better, nights that dip well below freezing will kill the eggs and larvae. Besides, just tilling the garden will get you in the mood for planting.<br />
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You will find more gardening information on my other blog: http://jimlongsgarden.blogspot.com<br />
Happy gardening, even this early!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-46839257458897612042012-01-14T10:12:00.001-06:002012-01-14T10:12:09.454-06:00Grow Your Own Pie This Year<h3 class="post-title entry-title"> Add Some Berries to Your Garden </h3><div class="post-header"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW9cDEjcD18XyWOXXVtZvI_dhbYuwVOE5c9vVksELNkxd0CedtovMXVWEv1ejUp9C4ONkB2xugfNqANEs6YNeqzl7PEZ4plSSEI4VMCFbIaq7YWZnVgyfcx9-h-j8iXgzhynC/s1600/Blackberries-close.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW9cDEjcD18XyWOXXVtZvI_dhbYuwVOE5c9vVksELNkxd0CedtovMXVWEv1ejUp9C4ONkB2xugfNqANEs6YNeqzl7PEZ4plSSEI4VMCFbIaq7YWZnVgyfcx9-h-j8iXgzhynC/s400/Blackberries-close.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blackberries begin ripening the first week of June.</td></tr>
</tbody></table>There was a time when berry-picking was as ordinary as going to the grocery store is now. Come summer, families drove out into the countryside and picked blackberries along the roadside. People who had wild black raspberries or gooseberries, looked forward to picking fruit for pies, jams and canning. Now the roadsides are mowed and sprayed and most of the berries are gone. Store-bought berries, when available, are expensive and with few exceptions, shipped from South America. So why not grow your own berries?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEOmAshdkP37LV19hpjEOGQ6otIkKBM6ibtCF9RHm3n5nX8x3fJ4CbXS7rzr8rQouUYs28PzOxOl5pFuVba2o9HIAtZyLLIsj9qiQikQvFt9ZWQQroG_LIy311kcQHL7HJz5p/s1600/Blackberries%252C-under.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEOmAshdkP37LV19hpjEOGQ6otIkKBM6ibtCF9RHm3n5nX8x3fJ4CbXS7rzr8rQouUYs28PzOxOl5pFuVba2o9HIAtZyLLIsj9qiQikQvFt9ZWQQroG_LIy311kcQHL7HJz5p/s400/Blackberries%252C-under.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reaching into berry vines to pick isn't the painful thing it used to be, now with thornless vines.</td></tr>
</tbody></table>The University of Arkansas has been developing hardy, thornless blackberry varieties for several decades and several licensed nurseries grow and sell them. These new strains of blackberries grow two to three times the size of wild ones and don’t carry the disease that many wild blackberries have. Wild blackberries are often deformed or shrivel before fully ripe from a berry disease. These new thornless varieties are resistant to those diseases. The thornless berries are big, the seeds are very small, the flavor is excellent and the vines are completely thornless. Add to that, they’re easy to grow. My favorites are ‘Arapaho’ and ‘Apache,’ both thornless berries that are great tasting.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5ox_2v11rLnrwMs_9J3gL80NCcqojKxF4kYUs0T8NqpahtcEqyCnJKDDF8qpYccwljCvd46r4icVCcH0tsEReSxVdqznlfj1Tpj9JB26aUxDu2_xuw8Gf5xc1U29LgFw7UpY/s1600/No-thorns.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5ox_2v11rLnrwMs_9J3gL80NCcqojKxF4kYUs0T8NqpahtcEqyCnJKDDF8qpYccwljCvd46r4icVCcH0tsEReSxVdqznlfj1Tpj9JB26aUxDu2_xuw8Gf5xc1U29LgFw7UpY/s400/No-thorns.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smooth vines, no thorns at all means no scratches, no pain when picking.</td></tr>
</tbody></table>Both red and black raspberries do well all across the Ozarks region but don’t plant them together. Growers recommend keeping black and red raspberries at least 60 feet apart but both can certainly be grown on the same property. I keep my red raspberries in rows beside the blackberries and the black raspberries off to themselves. My favorite red raspberries are Heritage, which you mow down at the end of the year since they produce berries on new canes, and Lauren, which, for me, produces an early crop and another one in late summer. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFQPjLXKhcuap_oh8Y1g3-MViBEXeKTkbHIByvQ-UO_uDUFe_5cx7ev0fbzRwSBoNCkzEdZHYUTthgx2fMSItk8dkopZhg1KEzkVxxAlt7_t7ehVSWu9Ia3elFHtYzMqrmB08/s1600/Raspberries-11-01-09.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFQPjLXKhcuap_oh8Y1g3-MViBEXeKTkbHIByvQ-UO_uDUFe_5cx7ev0fbzRwSBoNCkzEdZHYUTthgx2fMSItk8dkopZhg1KEzkVxxAlt7_t7ehVSWu9Ia3elFHtYzMqrmB08/s400/Raspberries-11-01-09.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red raspberries produce for a month or more in summer. Some varieties produce 2 crops a year.</td></tr>
</tbody></table>I’ve ordered berries from <a href="http://www.alcasoft.com/pense/raspbery.html">Pence Nurseries</a> in northwest Arkansas many times over the years and they’re always very helpful in making recommendations. Find them here: <a href="http://www.alcasoft.com/pense/">www.alcasoft.com/pense/</a> They are a family business and you’ll need to call and leave a message that you want to order. They’re very prompt and will call you back at the end of the day to take your order. They sell grape, tayberry, gooseberries, currants, many varieties of black and red raspberries and several kinds of thornless blackberries.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd56bthVNvrhW0pKPIhT2_pXj4mbIawMYbdjqaMi5XjSjX5jpeNWtQTi4PtbLDS5Cu_o4OGO1T8Eb3HRYD_wYa4mhNRwKu00CGxkm1cKgtkb_ex2cGzCG9b_ocBbyNy397prX5/s1600/family2006.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd56bthVNvrhW0pKPIhT2_pXj4mbIawMYbdjqaMi5XjSjX5jpeNWtQTi4PtbLDS5Cu_o4OGO1T8Eb3HRYD_wYa4mhNRwKu00CGxkm1cKgtkb_ex2cGzCG9b_ocBbyNy397prX5/s400/family2006.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pence family, from their website.</td></tr>
</tbody></table>Berries require full to mostly-full sun, average garden soil and will benefit from being on a fence although it’s not necessary. Some, like Heritage red raspberries, often produce a few berries the first year but will produce a full crop the second year. Other berries produce a small crop the second year then are bountiful every year after that. Happy gardening!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPwTh-VR-bNygEaFHL6W07RtAvIe-USJLk6J-aRJoe7IwkQHHDlVE6h0xU5kYS4amJCW9f9qyExz5c1QQmCumy43U1MCG5v4LHM0QIS_Avy0TULtFV-5vRqiE_hY4clnTPdTK/s1600/blackberry-pie.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPwTh-VR-bNygEaFHL6W07RtAvIe-USJLk6J-aRJoe7IwkQHHDlVE6h0xU5kYS4amJCW9f9qyExz5c1QQmCumy43U1MCG5v4LHM0QIS_Avy0TULtFV-5vRqiE_hY4clnTPdTK/s400/blackberry-pie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grow your own blackberry pie this year!</td></tr>
</tbody></table>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-71439136639720810742011-12-20T20:11:00.003-06:002011-12-20T20:11:50.148-06:00Homemade Crackers YouTube photoshoot<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #b6d7a8; background-image: initial; background-origin: initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-left: auto; margin-right: auto; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iZYwIu23z69Gb8ru2iGk4CT6fy_4Pb6VuobQmWghyphenhyphenMZ7gPwOlRhtcodW3h-bOxc4dknFmKT8YmuqSqaMrK5bAOiy7M58WSuf5QfxnBgjljpG5g4L5LilGaKLh2sxF6rGybu5bA/s1600/Crackers%252C-books%252C-dips.jpg" imageanchor="1" style="color: #074a38; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iZYwIu23z69Gb8ru2iGk4CT6fy_4Pb6VuobQmWghyphenhyphenMZ7gPwOlRhtcodW3h-bOxc4dknFmKT8YmuqSqaMrK5bAOiy7M58WSuf5QfxnBgjljpG5g4L5LilGaKLh2sxF6rGybu5bA/s400/Crackers%252C-books%252C-dips.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">The focus of the video is my Homemade Crackers and Easy Dips with Herbs books.</td></tr>
</tbody></table><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">You've probably heard me mention before that we have a</span><a href="http://www.youtube.com/user/longcreekherbs" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">YouTube/longcreekherbs channel</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> where we post videos of my recipes and books. </span><a href="http://www.youtube.com/user/longcreekherbs" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Check it out</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> if you haven't. Yesterday we filmed 2 more videos. That's the easy part, the editing and pasting it all together is the harder, and more creative part. Thankfully, my job is to stand in front of the camera and let David Selby and his associates do all the work. Here are some views of the photo shoot from yesterday. The end product will be 2 videos, one that will be about 3-4 minutes long, where I'm showing my friend, Makala, how I make cheddar crackers. The other is a 2 minute video telling what roses are good to eat and which ones to avoid. (There's more about the Herb of the Year and the Rose, official Herb of the Year for 2012, on my </span><a href="http://herboftheyear.blogspot.com/" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Herb of the Year blog, here</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">). In a few weeks the videos will be up on</span><a href="http://www.youtube.com/user/longcreekherbs" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;"> our YouTube channel</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">, but for not they're "in the can" awaiting the editing process.</span><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">Makala is the daughter of one of our employees, Neva Milke. Neva is one of the 2 ladies who answers phones </span><a href="http://www.longcreekherbs.com/products.php?cat=7" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">when you call </a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">us to place an order. Makala first came to visit </span><a href="http://www.longcreekherbs.com/" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Long Creek Herb Farm</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> when she was 4 years old, with 19 other vacation Bible schoolers. She was interested in herbs and gardening then, and her interests continue to grow. I invited her to be a part of</span><a href="http://www.longcreekherbs.com/products.php?cat=7" style="background-color: #b6d7a8; color: #074a38; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Homemade Crackers with Herbs</a><span style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> video taping and she was fun to work with. Here are some scenes from the kitchen and the crew yesterday.</span><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><br />
<div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQ2d8NmNZ5HUIQ-Aww4Up1V7mlfsZTs3xWcDEEJFMSDxB5_0OFsabCC0H8ynjz6WRsTb17JNRGfQkl_Wwpq6ReyDDO4Uw1rQxHq8Rvo6LuBXrpeTAkxzXewOMBmvHwLc9BokOhQ/s1600/Photoshoot-1.jpg" imageanchor="1" style="color: #074a38; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQ2d8NmNZ5HUIQ-Aww4Up1V7mlfsZTs3xWcDEEJFMSDxB5_0OFsabCC0H8ynjz6WRsTb17JNRGfQkl_Wwpq6ReyDDO4Uw1rQxHq8Rvo6LuBXrpeTAkxzXewOMBmvHwLc9BokOhQ/s400/Photoshoot-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div><br style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;" /><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">I took this photo, looking down into the kitchen from my upstairs office. You can see the kitchen counter all set with our working tools, David and Ben are getting the cameras and lights set up.</div><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #b6d7a8; background-image: initial; background-origin: initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-left: auto; margin-right: auto; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ4vh3wPak75OIbTCggtz3X2niiHwOo8bDNK_F-sutgCPvIbgXj4unp18MBsFT5l8wHobCAaaoIWjVI3YIR_s_rSNjgDh1yqMIdsSmmRpnPjB0JN0L2aQOrhF0HAkqgANVJq9TA/s1600/Photoshoot-2.jpg" imageanchor="1" style="color: #074a38; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ4vh3wPak75OIbTCggtz3X2niiHwOo8bDNK_F-sutgCPvIbgXj4unp18MBsFT5l8wHobCAaaoIWjVI3YIR_s_rSNjgDh1yqMIdsSmmRpnPjB0JN0L2aQOrhF0HAkqgANVJq9TA/s400/Photoshoot-2.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">Everyone just discovered I was taking their pictures, too.</td></tr>
</tbody></table><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">David does lots of film projects. He intends to make movies but for now, does a great job doing videos. Ben, to the left, grew up with David. Ben is in the Army Reserves and is currently attending Drury University School of Nursing. Makala, standing on set at the ready, is a second year student at College of the Ozarks.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #b6d7a8; background-image: initial; background-origin: initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; box-shadow: rgba(0, 0, 0, 0.09375) 1px 1px 5px; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-left: auto; margin-right: auto; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfuioJSdEbCMuEmM9v6SpK9ydgnVwXnSmAVK7MAlnKuZZ8zOl5ANSEKXfc-R5sc7grbr5T2IvMrN3gvdE4ttB22D6I0_E8uyc8nHLz3Yae1OEp_eKB3ogTNZmNCRvggBl5ZamZw/s1600/Photoshoot-3.jpg" imageanchor="1" style="color: #074a38; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfuioJSdEbCMuEmM9v6SpK9ydgnVwXnSmAVK7MAlnKuZZ8zOl5ANSEKXfc-R5sc7grbr5T2IvMrN3gvdE4ttB22D6I0_E8uyc8nHLz3Yae1OEp_eKB3ogTNZmNCRvggBl5ZamZw/s400/Photoshoot-3.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 0px 0px 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">It takes a lot of tinkering with lights, sound, cameras to get everything working right.<br />
I could have slept another hour!</td></tr>
</tbody></table><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"></div><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENPfdNnYcT-AuZ_txO123fQjqTIrg0DFx3tdUj4wahhT5stLf1NOn_h36yaHK-rhT-sIpV3yjc6AZlAGtkOJrgEjAx5z7rFIHMvEXGjwDmeM39DbmbJAeiLo-wK1ylELc4slHzg/s1600/Backup-crackers%252C-roses.jpg" imageanchor="1" style="color: #074a38; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENPfdNnYcT-AuZ_txO123fQjqTIrg0DFx3tdUj4wahhT5stLf1NOn_h36yaHK-rhT-sIpV3yjc6AZlAGtkOJrgEjAx5z7rFIHMvEXGjwDmeM39DbmbJAeiLo-wK1ylELc4slHzg/s400/Backup-crackers%252C-roses.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"></div><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">Out of camera view, on the sunporch, I had backups of the crackers, the baked crackers, the unbaked ones and the roses for the what roses to eat video that came next.</div><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAzYTHj4VhlITYjCKHBYm_3b8Au7yx739SdA4t0KnWDtIPfvIbTOuAOThtQdzZWC_KoMnBGRM1nQeWMMlm6XoUTk3uFvof3J7_P4BxdTpGbpZskf2G-8LgteVixbBioazMWT8DQ/s1600/In-front-of-lights.jpg" imageanchor="1" style="color: #074a38; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAzYTHj4VhlITYjCKHBYm_3b8Au7yx739SdA4t0KnWDtIPfvIbTOuAOThtQdzZWC_KoMnBGRM1nQeWMMlm6XoUTk3uFvof3J7_P4BxdTpGbpZskf2G-8LgteVixbBioazMWT8DQ/s400/In-front-of-lights.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">And here we are in front of the lights, almost ready for the rose video. Makala was patient and fun to work with. David and Ben were loads of fun and very professional. David's production company does an outstanding job. All the recipes for the crackers and dips came from <a href="http://www.longcreekherbs.com/products.php?cat=7" style="color: #074a38; text-decoration: none;">my books</a>.</div><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnx7j9iV9Xukq6WZPN6x0jAnr3hSEYn-Ng0EreH7K3ZjAcNBeVk5IvyZriydeJ8ZxoBu1MgkiQZnpYvBsWmo0-nc-njeqTbCaMm0kr1Y7vJ9cXyebdsZ_xQF5l18ZAIOdQvbJzDA/s1600/Homemade+Crackers.jpg" imageanchor="1" style="clear: left; color: #074a38; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnx7j9iV9Xukq6WZPN6x0jAnr3hSEYn-Ng0EreH7K3ZjAcNBeVk5IvyZriydeJ8ZxoBu1MgkiQZnpYvBsWmo0-nc-njeqTbCaMm0kr1Y7vJ9cXyebdsZ_xQF5l18ZAIOdQvbJzDA/s200/Homemade+Crackers.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="128" /></a></div><div class="separator" style="background-color: #b6d7a8; clear: both; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizICn9D5YjQwQa1uJivEj56tzqvo2NZgCyT3dTw3MciGt35n8bEOLNvOczwhwSzBPDj4STeyiZYgJLmEmSMpg1MssRrREeAJIW0xEsPolT3gqubTc1NbnVazcr47zqrSALXG_TgA/s1600/Easy+Dips.jpg" imageanchor="1" style="clear: left; color: #074a38; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizICn9D5YjQwQa1uJivEj56tzqvo2NZgCyT3dTw3MciGt35n8bEOLNvOczwhwSzBPDj4STeyiZYgJLmEmSMpg1MssRrREeAJIW0xEsPolT3gqubTc1NbnVazcr47zqrSALXG_TgA/s200/Easy+Dips.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(191, 51, 56); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(191, 51, 56); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(191, 51, 56); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(191, 51, 56); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976562) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="139" /></a></div><div style="background-color: #b6d7a8; color: #0c343d; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">I hope each and everyone a pleasant and peaceful holiday season.</div>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-45019236635880244322011-12-09T16:28:00.001-06:002011-12-09T16:29:55.726-06:00Gold, Frankincense and Myrrh<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The 3 wise men brought gifts of gold, frankincense and myrrh.</td></tr>
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</h3><div class="post-header"></div><div class="separator" style="clear: both; text-align: center;"></div>We’ve all seen those late night t.v. ads for, “Bring your old gold jewelry to sell - prices are the best in history.” The last I looked, gold was selling for $1724 per (Troy) ounce. I don’t really know what an ounce of gold looks like, but I know it’s a lot of money for not much to hold in your hand. Most everyone knows the story in the Bible of how the three wise men brought their gifts of gold, frankincense and myrrh. We know what gold is, but few people know what the frankincense and myrrh are.<br />
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<tr><td class="tr-caption" style="text-align: center;">Frankincense tears.</td></tr>
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Frankincense is from the Boswellia tree and comes from Somalia on the southern coastal area of Arabia. It was used in ancient times as an incense, for embalming and as a treatment for depression. People used it in temples, believing the smoke from the burning incense would carry their prayers Heavenward. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz4Hqil9ryZpd-cLAIJda9jaCGomW7DOzpKpkCemc2LcuEOSXEkNjhYcGudj6FThkpH2MYVW9kKL_bvaLRMOr91c8NBaAfxN50Hlcx0puhAIdrR6G3IHND8kZexp9GszPQNQc/s1600/Myrrh-tears.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz4Hqil9ryZpd-cLAIJda9jaCGomW7DOzpKpkCemc2LcuEOSXEkNjhYcGudj6FThkpH2MYVW9kKL_bvaLRMOr91c8NBaAfxN50Hlcx0puhAIdrR6G3IHND8kZexp9GszPQNQc/s400/Myrrh-tears.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Myrrh "tears" meaning, drops of resin, caught from the tree after it has a cut in the bark.</td></tr>
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Myrrh, a brown to red aromatic tree resin comes from Commiphora abyssinica (which is in the same overall plant family as the frankincense tree). It’s a scraggly bush-tree which grows in semi-desert regions of North Africa and near the Red Sea. It is considered a wound healer because of its strong antiseptic and anti-inflammatory properties. It has been used to treat wounds, bruises and bleeding as well as a treatment for swelling. <br />
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<tr><td class="tr-caption" style="text-align: center;">Frankincense and myrrh were once as valuable as gold.</td></tr>
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Both frankincense and myrrh were burned, usually together, as incense and were deeply connected to holy places and worship. Even today in Catholic and Episcopal churches, you will find these two resins still burned as incense during special services. Back in Biblical times, these resins were extremely valuable, fully as expensive as gold. Harvested far from Jerusalem, they were brought on the spice routes over long distances on the backs of camels. Everyday people couldn’t afford to buy them. The specific healing properties of both made them even more desirable. For a mother who had recently given birth, the two resins were even more useful and valuable.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh45FxTREweDE0kv9idmp4jVB1tFcpKL6wzsvM5Cg4n1zbzwYnXd7hRh0y5UpP3K7FZ9qaD8pifbLrQIH1k90P-nIo92ZjVV5ZtWrmP3305LJq_4swjXEn-3ZElrpq38Yj8EPg/s1600/Frankencense-Myrrh-Special.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh45FxTREweDE0kv9idmp4jVB1tFcpKL6wzsvM5Cg4n1zbzwYnXd7hRh0y5UpP3K7FZ9qaD8pifbLrQIH1k90P-nIo92ZjVV5ZtWrmP3305LJq_4swjXEn-3ZElrpq38Yj8EPg/s400/Frankencense-Myrrh-Special.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Frankincense and Myrrh Incense Kit in a Keepsake box.</td></tr>
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We use frankincense and myrrh today in much the same way as they were used in Biblical times, in medicines, incense and aromatherapy. With better growing conditions and faster and less expensive shipping methods, they are no longer equal to the price of gold. You can buy these in today’s world, for just a dollar or two per ounce. <br />
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Both frankincense and myrrh are created when multiple cuts are made into the bark of each plant. As the sap oozes out it hardens into a hard resin. The resin is collected into bags and sold. The cutting process, of not done to excess, does not kill the tree or bush and can produce resin for many years. It's a slow process on plants that grow slowly in desert climates. The resins are harvested by hand, the same way they were 2,000 years ago.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWmXh-Q5W8YFRzp4NZOCOrHHfiV-Jm9B2B3vJen53_ZmK-xCj0ZgcPpqdBTiPQxkOMrEQF4HJt6sU0t13cMlbA5RDZgdajzF7fyDrRaKx4c6mtVZ6HcK1CG4U0fLudHGpkcGh/s1600/Frankencense-Myrrh-Special.sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWmXh-Q5W8YFRzp4NZOCOrHHfiV-Jm9B2B3vJen53_ZmK-xCj0ZgcPpqdBTiPQxkOMrEQF4HJt6sU0t13cMlbA5RDZgdajzF7fyDrRaKx4c6mtVZ6HcK1CG4U0fLudHGpkcGh/s400/Frankencense-Myrrh-Special.sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Frankincense and Myrrh Incense Kit in a Keepsake box.</td></tr>
</tbody></table>If you would like your own Frankincense and Myrrh Kit, you can <a href="http://www.longcreekherbs.com/index.php">order one from my website</a>. It's on special this month. Each kit contains a bag of Frankincense and Myrrh, a charcoal disk for burning the incense, a special tile for the charcoal, instructions, all in a keepsake wooden treasure chest. <a href="http://www.longcreekherbs.com/index.php">Order two for $25 or one for $12.95 plus shipping.</a>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-78892429670469710852011-11-27T13:46:00.000-06:002011-11-27T13:46:36.140-06:00Growing Up in a Country Store<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Colonial Bread is Good Bread, most stores had screen doors provided by Colonial Bread Company.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEiuUMzwuxlE4SWlLTdsiIIVng6jpXjR3tecg8kCdWMePS5CjC3FcujMYPSyXdI0A7rh5fRIU2TUK8qUR7_i3r0-iYh5lkD1A-LY_g8OjdiY9QPE77yIDBQtuAmFLW3HQgj_Y/s1600/Long%2527s-Store-2.lr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>When people ask me where I grew up, I often tell them, “In the back of a country store.” While that is partly true, my parents didn’t simply begin in the store business when I was born. It wasn’t until I was about eleven when they bought the south grocery store (there were two stores at times) in Taberville, but the store came to define my childhood.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsftio_0v79u5ixnEeWLy65ABETIB_KpfgCDbG5e9FMEi4L0Gqku4CKFU213t6ByRSn-awDyE6e2dNtBfhkGYXIlXO72V8hS4o8V-PitFUDscKV5x-jVpU-EIab-ERnYnL8nk/s1600/Mada%2526Lloyd%252C-young.lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsftio_0v79u5ixnEeWLy65ABETIB_KpfgCDbG5e9FMEi4L0Gqku4CKFU213t6ByRSn-awDyE6e2dNtBfhkGYXIlXO72V8hS4o8V-PitFUDscKV5x-jVpU-EIab-ERnYnL8nk/s400/Mada%2526Lloyd%252C-young.lr.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom and Dad early in their life.</td></tr>
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My parents, Lloyd and Mada, had survived the Great Depression, an event and a time that profoundly defined the rest of their lives. They were married November 17, 1934, just weeks after my grandfather James Edward Harper unexpectedly passed away. Because of his death, they cancelled their plans for a simple church wedding and instead eloped, being married at the home of a pastor friend. Their first years together were spent trying to eke out a living on a rented farm outside Johnson City, MO near my grandparents Long. My parents describe those years as the lowest times of their lives. Crops failed, drought decreased the garden to a patch of turnips and the only livestock they had were a few chickens and some hogs. Mother always claimed all they had to eat were turnips and salt pork their first two years together, two foods she despised for the rest of her life.<br />
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My parents had run a store soon after starving out on the farm, in Iuka Springs, south of Johnson City, but not owning the building, had to move on when the owners sold the building. They moved to Tabverville, a slightly larger and more prosperous town than Johnson City - Taberville had 50 citizens, Johnson City had 12. My father drove a stock truck for awhile, hauling farmers’ grain and livestock to town. My mother taught school for a couple of years and did sewing for people. After I was born she stayed at home with me and sewed cloth toys and crocheting, items she sold through a shop in Nevada, MO. They rented out a bedroom to boarders from time to time, providing sleeping space and 2 meals a day for road construction crews. When the Taberville store business was offered to them by Roy Dody, who had been running it, they decided to go back into the grocery business. They borrowed money and opened the store.<br />
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<tr><td class="tr-caption" style="text-align: center;">My parents on the front porch of their store.</td></tr>
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The store building was owned by the Taberville Masonic Lodge # 419. It was a two story brown brick building, the lodge hall in the second story, grocery store below. The walls were not insulated in any way, just brick, the ceilings high and the store was difficult to cool in summer and impossible to keep warm in winter. There was no indoor plumbing, no running water, and no well. Water for hand washing had to be carried in buckets from home, bathroom facilities was an outhouse next to the building that housed animal feed. The Masonic Lodge refused to modernize the building, would not agree to any changes nor the drilling of a well. Their stance was, “if you don’t like the building, we’ll rent it to someone else.” My parents put up with conditions that would today seem impossible to live with.<br />
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<tr><td class="tr-caption" style="text-align: center;">Customers monthly charges were kept in a register under the counter.</td></tr>
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Taberville was surrounded on all sides by farms and farm families and everyone in the community came to the store on a regular basis. Because a store in those days was expected to stock just about anything a farm family might need, the list of items my parents stocked was extensive. Boots, socks, overhauls, children’s’ ladies’ and mens’ underwear, gloves, tires, animal feed, salt blocks, seasonal gift items, over-the-counter drugs and first-aid, along with fresh meat, cheese, bologna, watches, produce and canned goods. Stocking shelves was an endless activity, one I could barely stand to do. Because the floor was concrete and very difficult to keep clean with floor sweet, the shelves required constant dusting, another disagreeable job.<br />
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<tr><td class="tr-caption" style="text-align: center;">My father, mother and me at the front counter.</td></tr>
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The store was also the main social gathering place in town. Everyone, regardless of age, passed through our store with regularity. Workers going to work in a nearby town stopped for supplies or a candy bar and cigarettes. School children stopped in on their way to and from school for school supplies or ice cream. Farmers, whose days were filled with the work of raising crops and tending animals, came to town in the evening. The wives, sometimes worn down by days of gardens, cooking for farm hands and canning, came, too. They’d come at dark, after their chores were done and often eat something in the store. My parents made sandwiches out of the deli case upon request. Some people were content with a bottle of pop and a candy bar, anything for a change of pace from their own cooking. <br />
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Every day, six days a week, my father opened the store at 7:00 a.m. My mother would finish up the breakfast dishes, do housework, then arrive at 8:00. Most days they would close the store at 6:30 in the evening, but on Wednesday, Friday and Saturday nights, they kept the store open until 9:00 p.m. for farmers who couldn’t get to town during daylight. Because people would predictably knock on our door at home on Sunday morning for some item they’d forgotten during the week and my father would obligingly open the store, he began keeping Sunday hours, as well, 8:00 to noon.<br />
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The front porch of the store had a long, wooden bench and a couple of nail kegs and in summer people would gather there to visit. Old men took up residence there on a daily basis, bored, just wanting someone to talk to. In the evening, because the store had no windows that opened for air, patrons and my parents sat outside on the porch, as well. But in winter, the spit and whittle bunch gathered around the old gas heating stove in the back of the store. Up front, near the cash register and counter upon which it sat, were 2 old wooden folding chairs and those were often occupied day and evening. Not by my parents but by people who just came to socialize. It was often a frustration to my parents that people would come and sit for hours at a time, taking up space and my parents patience and energy, and sometimes not buy anything but a ten cent bottle of pop.<br />
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There was no place to sit for my parents. The store’s concrete floor was painfully hard and they had to stand, eight, ten, twelve or more hours a day. There simply wasn’t room behind the counter for a chair or stool, and since the folding chairs were always occupied, my parents stood. On winter nights when it got dark at 5:30 and farmers and their wives came to town, the old chairs, pop cases on end, even the counter, had people sitting for hours at a time. My parents would stand and patiently listen to stories, carry groceries to peoples’ cars, socialize, all the while wishing people would go home so they could close. There are more nights that I can remember when people would stay, sitting, talking, long hours after closing time. My parents never said, “We’re closing now” as they thought that rude. Instead they stayed, feet and backs hurting, wishing for supper, anxious for bed. <br />
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As a young teenager I bored quickly of the life in the store. Sometimes I’d sit and listen to the older people tell stories but usually in wintertime I had homework to do. I hated homework but I hated going home to an empty house even more, so my habit was to sit in the back of the store on the piles of sacks of pecans that were waiting to be trucked away, and do my homework. I was within earshot of people and activity, but far enough away that I wasn’t distracted from my math and reading assignments. <br />
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In the summer my escape was delivering groceries on my bicycle. The little town of Taberville was made up mostly of retired farmers who had moved to town in their old age. There were a couple of families with kids but those were older than me, so I felt like the only kid in town. The older widow ladies would call the store and make an order for groceries and my mother would tell me who they were to be delivered to. There wasn’t any charge for the service but the treat for me was getting out of store duties and getting to visit with old ladies who liked flowers, remembered stories and who sometimes would feed me cookies or a piece of pie they had saved just for me. Delivering a bag of groceries two blocks away, by bike, would take me about two hours or longer, much to my mother’s displeasure.<br />
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My parents worked very hard running their store business. In the back of their minds, there was always the memory of the Depression days, of their first years of nearly starving and of having failed at farming. It caused them to be frugal in ways that seem silly today - saving aluminum pie pans, for instance. Or of sewing patches upon patches on bed sheets rather than buying new ones. I wore homemade shirts to school and by the time I was in high school, I was embarrassed when I would splurge and buy myself a new, not-made-at-home shirt with my own money, earned from summer jobs. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigy01DG5dvYRKleS4K6aWLJ5tPgYzNNjMRS5iGx_Fd2m8TUsD_HHa-a76PKqyqm3CAKIyfmo5Sk50Z7UlPbHHZYOb2dH8NTCHA9B784D0SbKVDjFbV4DadnlQJ_dI3kyUbV95c/s1600/Mom%2526Dad.lr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigy01DG5dvYRKleS4K6aWLJ5tPgYzNNjMRS5iGx_Fd2m8TUsD_HHa-a76PKqyqm3CAKIyfmo5Sk50Z7UlPbHHZYOb2dH8NTCHA9B784D0SbKVDjFbV4DadnlQJ_dI3kyUbV95c/s400/Mom%2526Dad.lr.jpg" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom and Dad, late in life, after retirement.</td></tr>
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I learned my work ethic from my parents. In grade school I would buy penny candy from my father at his wholesale price of 60 cents for a box of 100 pieces, for which I charged my school mates a penny a piece, netting a profit of 40 cents. I mowed lawns for neighbors, I worked in the hay field for farmers, raking hay and bucking bales into the barn. I cooked in a local restaurant on weekends. I learned to work because that’s what my parents did, all day, every day. Even on holidays, work at home for them was the garden, canning and freezing, keeping some cattle or shetland ponies which they sold. <br />
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So that question, when it arrises of, “Where did you grow up? can pretty much be summed up, “In the back of an old country store.” It was a hard life, sometimes fun, rewarding in that it provided us with a living. It was a time and a place that no longer exists but remains part of may peoples’ history.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-82500148869244789432011-09-02T16:12:00.000-05:002011-09-02T16:12:53.137-05:00Joe Brinkman, Taberville PostmasterThe Ozarks Herbalist column for The Ozarks Mountaineer<br />
Jim Long<br />
<br />
The Postmaster <br />
<br />
I grew up in <a href="http://www.mapquest.com/maps?city=Taberville&state=MO">Taberville</a>, Missouri, in the 1950s and ‘60s, a time when the rest of the world was awakening and modernizing. It was the early days of shopping malls, of ranch-style houses and color television. The fins on Chevrolets and Fords came and went, smoothing out to more sleek sky-rocketed models. It was a time when rock and roll replaced the Big Bands, when Elvis Presley pushed aside Lawrence Welk and t.v. dinners made cooking from scratch seem old-fashioned.<br />
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But our little town didn’t take much notice of any of that. What was happening in New York City or Los Angeles, Little Rock or Atlanta, had little bearing on our lives. The Civil Rights movement seemed far away, prejudice and bigotry wasn’t a local problem. Hippies may have demonstrated for peace somewhere, but it was only on television and didn’t exist anywhere within the borders of our lives.<br />
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The major conduit for information into and out of Taberville, was the Post Office. More correctly, the conduit was Joe Brinkman, the official Postmaster for 32 years, who, upon his retirement was forced to take 3 1/2 months of vacation time before he could receive his first retirement check. It was discovered by the Post Office officials that Joe had never taken a day off, not a sick day and not a single day of vacation in all of his years of service. <br />
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It’s reasonable to say that Joe Brinkman was dedicated to the Post Office and to his job. You could sit on the front porch of my father’s grocery store and set your watch by Joe’s daily routine. At five minutes before 7:00 a.m., Joe hoisted the American flag up the old Osage Orange flag pole. Sometimes, if the wind was blowing, the flag would catch on a limb of the catalpa tree as it was drawn upward and Joe would retrieve his cane fishing pole and knock it free. But always, the flag went up at five of the hour. <br />
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You would know it was twelve o’clock, too, because the door was locked for the fifteen minutes Joe went next door to eat lunch. And you could tell it was 12:15 when you heard the radio click on, signaling the Post Office was again open for business. At exactly 5:00 p.m., not a minute before nor one minute after, five days a week, the flag was lowered, carefully folded so as to not touch the ground and taken inside before the Post Office door was locked for the night. On Saturdays, the routine was the same except the closing hour was noon.<br />
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Everyone, all fifty three of us who lived within the city limits of Taberville, stepped through the Post Office door every day. If someone was ill, or infirm, a neighbor would ask Joe for their mail and drop it off on their way home. The important fact is, every bit of news that informed the citizens of the town, and every reply or inquiry they made regarding that information, went through Joe Brinkman’s careful hands. <br />
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The Post Office was a tiny shack, just six nine feet, tacked onto the south side of the old wooden garage where Joe fixed flat tires during the same hours the Post <br />
office was open. The garage was ancient, and leaning precariously. Within its shamble of walls sat a Model A Ford, parked there when Joe replaced it with a shiny, newly used, 1951 Ford sedan. There didn’t seem to be a reason to sell the old Model A, and since it wasn’t still in use, became simply a fixture of the garage upon which spare tires were piled. In the back seat extra, new tire repair materials sat, along with new inner tubes and Monkey brand tire patches, covered with dust but at the ready when needed.<br />
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<tr><td class="tr-caption" style="text-align: center;">Joe Brinkman, bent over the tire, fixed flat tires as well as dispensing the mail.</td></tr>
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What kept the whole building from falling over in a wind storm, wasn’t the Post Office which had been added as an after thought, but the catalpa tree that had grown up from under the concrete slab of the Post Office floor, some thirty or forty years before. The tree grew had grown so close to the building, on the outside wall of the Post Office, that it kept the Post Office’s walls from falling outward and by so doing, continued to prop up the larger garage.<br />
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To get into the Post Office you had to climb up two uneven steps, one was an old squared sandstone from the foundation of a much older building, the second step being the edge of the concrete slab that made the floor of the building. The old screen door, the only entry door into the room, had never been painted but had darkened to a coffee-colored patina by years of oil, DDT sprayed on the screens to kill flies, and tobacco juice spit that didn’t quite make it through the mostly opened door. <br />
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Anytime you went to the Post Office in the summer and there was a ball game somewhere, you would hear the radio as you approached the building, cranked up to a high decibel.
“There’s the windup....and the pitch!” the announcer said. You’d hear the roar of the crowd, then the announcer would announce, “Hit!” or “Strike!” Play by play, the ballgame was always on the radio and if you walked in while the ball was in play, or if the announcer was describing the position on the field or what an outfielder was doing, Joe would ignore you completely as if you were invisible. Joe was a diehard Cardinals fan, he’d whoop and yell when one of his players got a hit. He’d jump and down on his old nail keg stool with excitement when his team was winning. When there was a break for a commercial, or between plays, Joe would again be amicable to retrieving a patron’s mail.<br />
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Joe loved two things in life, baseball and tomato soup. More explicitly, he liked his wife, Myra’s tomato soup. He said more than once, when he died, he wanted it to be by drowning in a big bowl of Myra’s tomato soup. He also liked sitting on my father’s front store porch and listening to, and telling stories. He had worked as a farm laborer in his early years and he designated that time, and those stories in a predictable way.<br />
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Anytime one of Joe’s stories began, “I remember, up on the prairie...” it designated a story from his youth. The thousand acre virgin grassland Taberville Prairie lay just a mile to the north of Taberville, and the rolling hills that undulated southward into the Ozarks, began just past the Osage River to the south. Town sat almost on the riverbank, the dividing line between the prairie to the north and the river and hills to the south. Joe’s youth, and his best memories, came from the time he and his parents lived up on the prairie.<br />
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However, Joe’s stories weren’t confined to the prairie days, nor even to his tomato soup and baseball adventures. Joe had a particularly inquisitive mind, with lots of time on his hands since processing and sorting the mail, and stuffing it into the little wooden cubbyholes that made our Post Office efficient, didn’t really take much time out of each day. Therefore, when no ball game was on the radio, and no patrons were inside the building, Joe sat, staring at the rows and rows of little wooden cubbyholes, many filled with news from the outside world. Temptation would rear its head and Joe would read.<br />
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When you stepped through the door into the Post Office, you had to ask for your mail. Joe would retrieve it from your Post Office Box cubbyhole and hand it across the little counter to your waiting hands. But while he was reaching, he might mention, “I see your aunt has been back in Oregon again.” Or, “You have a birthday card here from your grandmother. How’s she doing? I remember her from years ago. Does she still have the old gray tomcat?”<br />
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<tr><td class="tr-caption" style="text-align: center;">The nail keg Joe sat on for all his years as Postmaster.</td></tr>
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Yes sir, Joe kept tabs on everyone in town by reading their mail. Not just the post cards, either, but the letters that weren’t well sealed. The packages, too, if they weren’t wrapped well and could reveal a bit of their contents. “Tell your mother the new shoes she ordered are here,” Joe would say. “I always like those white summer shoes she buys.” <br />
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The fact that Joe read everyone’s mail wasn’t so bad, we all knew and expected it. What was bad was Joe didn’t just discuss your new shoes, or your application for a job with just you. No, he carried that information with him to the front porch of the store or even into the next town where he played pool with friends. If there was a lull in the conversation, he might toss out a bit of gossip. If you inquired how he knew, he’d always have a story ready for where he’d overheard the tidbit. Yet everyone knew, Joe read the population’s mail. The only way to be sure your outgoing mail wasn’t pilfered by Joe Brinkman, was to take it to someone outside of town and put it in their mailbox for the next town’s mail carrier to pick up.<br />
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The Post Office might have been automating in the cities, mail service might have been improving and modernizing, but in Taberville, in those years, you would walk in and have your mail recited to you and not even have to open the letter yourself. Joe Brinkman sat on his little nail keg stool and dispensed the news as well as the mail like the Oracle of Delphi, always there, always ready with the latest news and a word or bit of sage advice. <br />
Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-62861802442688579942011-07-10T09:37:00.000-05:002011-07-10T09:37:36.786-05:00Rose Butter, from Fragrant Roses<div class="post-header"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQWPfmo32zTMwqOFFG3N7qxOItnp9DgXDItqK61h-X0BfMu_6n8r2qu4ZDBwUfEXM8ZEmYh4Gf3fsRqwFkcE4oKlAtaGxfa6t8GK6zo-MTs7DS6KQuEPWu5KTwPpBwQ8bnM2p/s1600/Just-Roses.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQWPfmo32zTMwqOFFG3N7qxOItnp9DgXDItqK61h-X0BfMu_6n8r2qu4ZDBwUfEXM8ZEmYh4Gf3fsRqwFkcE4oKlAtaGxfa6t8GK6zo-MTs7DS6KQuEPWu5KTwPpBwQ8bnM2p/s400/Just-Roses.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Both pretty, and food!</td></tr>
</tbody></table>There are lots of kinds of roses that are also wonderful seasoning and decorative herbs. How do you know which ones to eat? (Click this link to see my YouTube video on eating roses: <a href="http://www.youtube.com/longcreekherbs">http://www.youtube.com/longcreekherbs</a>).<br />
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1-Don't eat roses from a florist shop. Those have been highly sprayed with insecticides. Additionally, they have little fragrance, and thus, no flavor.<br />
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2-Don't eat roses from your own garden if you are using systemic fertilizers - those include insecticides that are taken up by the rose bush with the fertilizer, and dispersed throughout the leaves and flowers.<br />
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Other than that, if the roses are un-sprayed, and have good fragrance, they will also have good flavor and are good to eat.<br />
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Roses are related to apples and several other fruits, all edible plants.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEj_DVsYm3yLnPmvk5HAOpWW9q8-UPFLufIoy6ys0NTf8VRFJ6v1HVLjYggROOi82I4CD0UxKLqvs871s4UALl30IZFpzDfDDX3DFGUPEUO_Q4Yj0A8qiR_isJ2b4rbUdE0208/s1600/Rose-butter.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEj_DVsYm3yLnPmvk5HAOpWW9q8-UPFLufIoy6ys0NTf8VRFJ6v1HVLjYggROOi82I4CD0UxKLqvs871s4UALl30IZFpzDfDDX3DFGUPEUO_Q4Yj0A8qiR_isJ2b4rbUdE0208/s400/Rose-butter.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose butter, made with very fragrant dark pink roses. It's delicious on any good bread!</td></tr>
</tbody></table><br />
An easy way to start eating roses is by making rose butter.<br />
<br />
Start with a pound of unsalted butter (don't substitute margarine, use real butter for this, your taste buds will thank you). Let it come to room temperature or soften it slightly in the microwave but do not let it melt.<br />
<br />
Gather a heaping cup full of fragrant rose petals in the morning, after the dew has evaporated but before the heat of the day. Why? Because the rose oils are strongest then and the flavor will be the best.<br />
<br />
Chop up the rose petals, or put them in a blender and gently pulse-blend until the petals are finely chopped. <br />
<br />
Combine the finely chopped rose petals and the butter and mix well. Form the butter into a mound, add whole, fresh rose petals to the outside, cover and refrigerate until ready to use. The flavors will be best after about 24 hours or overnight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYEURBDPbtoo3FHq5i4ItARWCdaC0mZYdFrrhxF1U3SISnCmMVODdPEBNgFVGMjeUn1T3jBDWOOWiv03U7fvon5bvh5oTcE3RsbZNp5qRVrsJWFL6W4jGm4D9JQBnbNMV47Db/s1600/Rose-water.syrup.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYEURBDPbtoo3FHq5i4ItARWCdaC0mZYdFrrhxF1U3SISnCmMVODdPEBNgFVGMjeUn1T3jBDWOOWiv03U7fvon5bvh5oTcE3RsbZNp5qRVrsJWFL6W4jGm4D9JQBnbNMV47Db/s400/Rose-water.syrup.jpg" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food grade rose water is available in many whole foods stores.</td></tr>
</tbody></table><br />
Note, if you are using red rose petals, most red rose varieties have little flavor or fragrance ('Mr. Lincoln', a hybrid tea, is an exception, it has pretty good fragrance and flavor. But if you want rose butter and your roses aren't the tastiest, add 2 teaspoons of food grade rose water as you are mixing the rose petals into the butter.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0tag:blogger.com,1999:blog-32153083.post-61544992763684678252011-05-26T09:54:00.001-05:002011-06-10T15:04:25.278-05:00Tomato Beds<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz8kgrIvYNrBl51HnwBZdDZSdwQckTGDk_P-cpQuvpvs58EoZcKYNe3oG6CiA9AW2QpQ2fi9Vkm5FxFCQlMgskCwX16XhI5t90rP9suxwHUBMtUYj3OFNnaxIMrpKYIdWakq5/s1600/Yellow-sticky-cups.sm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz8kgrIvYNrBl51HnwBZdDZSdwQckTGDk_P-cpQuvpvs58EoZcKYNe3oG6CiA9AW2QpQ2fi9Vkm5FxFCQlMgskCwX16XhI5t90rP9suxwHUBMtUYj3OFNnaxIMrpKYIdWakq5/s320/Yellow-sticky-cups.sm.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow sticky traps catch aphids and flea beetles.</td></tr>
</tbody></table>Ozarks Gardening; May 3, 2011<br />
Jim Long<br />
<br />
Preparing Tomato Beds<br />
<br />
The past couple of springs I’ve written about new research on controlling tomato viruses, from Texas A & M University, and tried their recommended methods. It didn’t control all of the virus problems, thanks to an unusually wet, cool and humid spring we had last season, but I still saw considerable improvements, and will continue with their methods this year.<br />
<br />
The methods I use for helping to control tomato virus (often called, “the wilt.”) are as follows. First, I incorporate agricultural cornmeal into the soil early in the year and again just before planting. Whether your local feed store calls it agricultural. cornmeal, or simply ground corn feed, it’s the same thing. Texas A & M has demonstrated that pulverized corn, with some cobs and husks, it’s worked into the soil and causes the growth of beneficial bacteria which attack tomato virus in the soil. I apply 2 lbs. of cornmeal and 1 lb. of dry molasses (which studies show helps the cornmeal work better) per 12 feet of tomato row, poured on top then mixed into the soil. <br />
<br />
The second treatment I use, is to mulch the entire tomato bed immediately after the tomatoes are planted. Formerly I’d wait for several weeks to let the ground warm faster, but researchers have proven that putting mulch down immediately, eliminates the splash-up from the soil onto the leaves, and that is how the virus first gets on the lowest tomato leaves. The virus remains in the soil where tomatoes have grown before, and rain splashes the soil, and the virus, on to the lowest leaves of the tomato plants. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz8kgrIvYNrBl51HnwBZdDZSdwQckTGDk_P-cpQuvpvs58EoZcKYNe3oG6CiA9AW2QpQ2fi9Vkm5FxFCQlMgskCwX16XhI5t90rP9suxwHUBMtUYj3OFNnaxIMrpKYIdWakq5/s1600/Yellow-sticky-cups.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz8kgrIvYNrBl51HnwBZdDZSdwQckTGDk_P-cpQuvpvs58EoZcKYNe3oG6CiA9AW2QpQ2fi9Vkm5FxFCQlMgskCwX16XhI5t90rP9suxwHUBMtUYj3OFNnaxIMrpKYIdWakq5/s400/Yellow-sticky-cups.sm.jpg" width="400" /></a></div><br />
Third, I use homemade sticky traps, two for each tomato plant, to trap the aphids that settle in on the tomato plants. It is the aphids that spread the virus (the “wilt), from the bottom leaves upward, by their eating habits. My traps consist of yellow plastic cups, turned upside down and stuck onto 16 inch tall, broomstick-sized sticks, using a thumbtack. The sticks are pushed into the ground about a foot from the tomato plant. I coat the yellow plastic cup on the outside, with <a href="http://www.biconet.com/traps/Tanglefoot.html">Tree Tanglefoot</a>, a very sticky substance that doesn’t wash off. The aphids are attracted to the color yellow, they fly onto the cups and the Tanglefoot catches them. (Don't substitute something else, Tree Tanglefoot is the only thing that doesn't wash off and keeps catching plants. Here's the <a href="http://www.biconet.com/traps/Tanglefoot.html">link to order Tree Tanglefoot</a>).<br />
<br />
And last, I begin spraying the plants with Neem oil spray about the second week after planting. Neem prevents the aphids from getting a good start, and kills the eggs and young aphids that can’t yet get to the sticky traps. <br />
<br />
To summarize, work the cornmeal into the soil in March, and again in late April; mulch as soon as the plants are in the ground. Then put out yellow sticky traps, 2 for every plant, and within a week of planting, begin spraying the plants with Neem and continue the spraying every 10 days well into summer. This is the best method I’ve found for stopping the wilt and virus problems on tomatoes. (The alternative, which is what old-time tomato growers used, was to plant tomatoes in “new” soil, meaning areas which haven’t had tomatoes growing in them before. That helps cut down on the amount of wilt considerably).<br />
<br />
Tree Tanglefoot is available in most garden stores and <a href="http://www.biconet.com/traps/Tanglefoot.html">on-line</a>. Agricultural cornmeal, or its equivalent, pulverized corn feed, is available at most area feed stores. If they don't’ have it, ask them to order it, it’s easily available from their wholesale supplier. Yellow plastic cups were difficult to find last year, so I used yellow, “water wings,” the flexible foam tubes kids use in swimming pools, cutting them up into 4 inch pieces and they worked as well as cups. <br />
<br />
To see photos and links to more information, visit the Ozarks Gardening blog at ozarksgardening.blogspot.com. You can see what’s happening in my garden this week at jimlongsgarden.blogspot.com. Happy gardening!Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com10tag:blogger.com,1999:blog-32153083.post-85342380412320965692011-04-24T13:26:00.001-05:002011-04-24T13:29:25.443-05:00Bacon, America's Olive Oil<div class="separator" style="clear: both; text-align: center;"></div>The Ozarks Herbalist column for<br />
The Ozarks Mountaineer magazine<br />
Jim Long, April 2011<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFBQ9hPNZxMWePdQ3sGju9mJlQ6C_y3hYFrZYYwO6O2U1ciw5iCvrb01306q1mtqjbawKuQdIFr6uGPItRr0Rzs7ppMVQ8YasiH0P3B5nHLsQxzvU-kUj8kZfCtuNo29OsJ1C/s1600/Me-on-Pig%252B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFBQ9hPNZxMWePdQ3sGju9mJlQ6C_y3hYFrZYYwO6O2U1ciw5iCvrb01306q1mtqjbawKuQdIFr6uGPItRr0Rzs7ppMVQ8YasiH0P3B5nHLsQxzvU-kUj8kZfCtuNo29OsJ1C/s400/Me-on-Pig%252B.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jim, riding a pet pig.</td></tr>
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Bacon, the American Olive Oil<br />
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Bacon is a truly American food. While cured pork is eaten in other parts of the world, it is an American innovation that cures and smokes the bacon in the way we know it today.<br />
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The likely first introduction of pigs to the Americas dates to the Hernando de Soto expedition which arrived in Florida in 1539, and his ship records show pigs as part of the cargo. Bacon and ham, along with peanuts and tobacco were being exported back to England as early as about 1640.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3psQFN3Vx6yCMsLBTYuyNq8kl40viwAqU209Y4aUfQakQoBn_cbvuy2gsAQDOD8xeGpVP4Qz3ddteMnNXJRLqBoRW-BZLO3NzMg60a-m35gCg-WPRgmUCRKYX6f-nYYCaR9MN/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3psQFN3Vx6yCMsLBTYuyNq8kl40viwAqU209Y4aUfQakQoBn_cbvuy2gsAQDOD8xeGpVP4Qz3ddteMnNXJRLqBoRW-BZLO3NzMg60a-m35gCg-WPRgmUCRKYX6f-nYYCaR9MN/s400/images.jpg" width="400" /></a></div><br />
It wasn’t long before tame hogs were <a href="http://www.tpwd.state.tx.us/huntwild/wild/nuisance/feral_hogs/">escaping</a> into the wild. The Foxfire books list wild boar hunting as a common rural activity as late as the 1960s. As the feral hogs spread, they acquired regional names. Edward Norris Wentworth, in his book, <b><i>Pigs from Cave to Corn Belt</i></b>, list these regional names: bristle bearer, wood wanderer, mountain liver, alligator, landpike, stump rooter and razorback, and hunting them in most Southern states has a long and proud tradition.<br />
<br />
I met a man in Alabama a few years back whose hobby was hunting wild pigs using an atlatl, that ancient spear-throwing weapon used in many parts of the world in prehistory. Today we know that razorbacks or wild pigs are so prevalent in the Ozarks and south that the Conservation Department <a href="http://www.tpwd.state.tx.us/huntwild/wild/nuisance/feral_hogs/">encourages hunting</a> the critters the year around, and without limits.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXCNaT5YmUmqH7oqBrjMfJ49vu7G9AgGPn-wkbTGad4I3ZExTE4rZDTZlsX68YeVYuVrjm23ODgjqHj6JfwGNsD7szCdrJDGh-IwGxN3Url1N3tyaHauc87yEuWx7S8THngPQ/s1600/hog2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXCNaT5YmUmqH7oqBrjMfJ49vu7G9AgGPn-wkbTGad4I3ZExTE4rZDTZlsX68YeVYuVrjm23ODgjqHj6JfwGNsD7szCdrJDGh-IwGxN3Url1N3tyaHauc87yEuWx7S8THngPQ/s400/hog2-1.jpg" width="400" /></a></div><br />
During the War of 1812, there was a 21-year old young man named Samuel Wilson, from New Hampshire, who was the main pork packer for the army. The story goes that he was very popular with the troops because of his tireless work in providing them with good provisions and an always upbeat personality. Barrels of pork that were shipped to his receiving center were labeled, “to U.S.” Wilson, standing for “Uncle Sam Wilson.” The Uncle Sam name stuck and the legendary character of Uncle Sam was born, with a firm connection between army provisions and bacon.<br />
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It’s been said that the hardest thing for a vegetarian to resist is bacon. I learned back in the 1970s when a lot of my friends were vegetarian, not to fry bacon when any of them were around, because more than once, I caused someone to backslide into the world of eating meat with a simple slice of bacon.<br />
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There are two kinds of bacon in the U.S., wet-cured and dry-cured. The wet cure method is done by putting the slabs of bacon in a brine containing salt and seasonings for several days, then hanging the slabs to drain and dry, and then smoking them. Smoking over slow hardwood embers is the typical smoking method.<br />
<br />
Dry curing is what farmers in the Ozarks typically did. My grandfather used a mixture of salt and seasonings and as soon as the bacon was cut from the freshly-butchered hog, the seasonings would be rubbed into the slab of bacon where it would lay in the smokehouse to drain and absorb the curing mixture. The bacon slab would then be hung up from the rafters where it would begin to dry. The slabs would have to be rubbed with more mixture several more times during the drying and curing process. Once the slabs of bacon quit draining and began to dry, a whitish covering called, “protein” would form on the outside and it was was a protective layer that protected the meat. <br />
<br />
Typically now, when a packaging company dry cures bacon, it is also slow-smoked over hickory, maple or apple wood and kept at a constant temperature to age before being sold. A typical dry-cure seasoning includes salt and sugar, with twice as much salt as sugar (either white sugar or brown sugar), along with salt peter (saltpetre refers to: Potassium nitrate, or the mineral niter, the critical oxidizing component of gunpowder, and a food preservative ), and black pepper. Some recipes call for liquid or powdered smoke seasoning, as well. The bacon is rubbed about every day for a couple of weeks with more seasoning.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Lxr39SMMLlZI4fXRAKxNe4LVrRKZPH7AzHRWtu-RXvOAB61rSj9yHKOCt-TrxzHDxxOV6bf4KQ3D_2HA8Byhi6hF5KE5U49UbrU1btFbsoK1c256EuM_at1uTfopsnHYjovU/s1600/crispy_bacon_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Lxr39SMMLlZI4fXRAKxNe4LVrRKZPH7AzHRWtu-RXvOAB61rSj9yHKOCt-TrxzHDxxOV6bf4KQ3D_2HA8Byhi6hF5KE5U49UbrU1btFbsoK1c256EuM_at1uTfopsnHYjovU/s400/crispy_bacon_1.jpg" width="400" /></a></div><br />
Bacon in America is cured, often smoked pork belly, while British bacon is made from the back, rather than the belly, cured in a brine but not smoked. Canadian Peameal Bacon is a pork loin cured in wet brine and then rolled in cornmeal and sold raw, but never smoked.<br />
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Fatback is the strip of fat from the top of the hog’s back, above the loin and commonly used in early American cooking. Green bacon is the British term for cured but unsmoked bacon, while guanciale is an Italian-style pork jowl, dry cured and unsmoked.<br />
<br />
Irish bacon is similar to British bacon but generally used in boiled dishes. Pancetta is a dry-cured, unsmoked Italian bacon made from pork belly, but doesn’t taste like American bacon due to the different seasonings used.<br />
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It’s fallen out of fashion in today’s health-conscious world, to fry bacon and save the bacon grease. Bacon grease was long considered the equivalent of olive oil, in our country as it was more commonly used. We’ve replaced it with vegetable oils, either liquid or solid. However, you can’t make a good wilted lettuce salad with vegetable oil, no matter how hard you try. Here’s our family’s recipe (and probably yours, too), unchanged in many generations.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvZricrN_HVJqbEeFbMccIOTWQJwZ45SXdFapZ6-E8hK7mOHs8V77G3GsO2dsCZH9uAGD_47hdxSt1ocRPIlQjUR9MyAYlnV4ji_sXC9VUjs1aLrwEE4fLqIdLSH82YFV96Ai/s1600/414747.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvZricrN_HVJqbEeFbMccIOTWQJwZ45SXdFapZ6-E8hK7mOHs8V77G3GsO2dsCZH9uAGD_47hdxSt1ocRPIlQjUR9MyAYlnV4ji_sXC9VUjs1aLrwEE4fLqIdLSH82YFV96Ai/s320/414747.jpg" width="320" /></a></div><br />
Wilted Lettuce Salad<br />
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Gather and clean a big bowl full of leaf lettuce. Black Seeded Simpson was my family’s favorite lettuce variety, but any spring leaf lettuce will work. Set it aside (or refrigerate) until a few minutes before you are ready to serve dinner. <br />
<br />
About 5-7 minutes before serving time, fry 3 pieces of your favorite bacon until crisp in an iron skillet. Remove the bacon and drain. Keep low heat on under the skillet and add 1/4 cup apple cider vinegar and 2 tabslespoons sugar to the bacon grease, stirring to dissolve the sugar. Salt to taste. Finely chop a spring green onion into the hot dressing and crumble the 3 slices of crisp bacon.<br />
<br />
Drizzle the hot bacon dressing over the bowl of lettuce, tossing to make sure the dressing is well mixed. The lettuce will wilt a bit. Serve immediately. <br />
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No matter how many artificial soy-based bacons come onto the market, no matter the bacon flavorings or bacon substitutes, nothing tastes the same as good old American bacon.Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com1tag:blogger.com,1999:blog-32153083.post-63440959804932422492011-04-14T11:46:00.000-05:002011-04-14T11:46:08.607-05:00Farmers Markets in the Ozarks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsjCEi04KcgqxUg4OGr_iYreMIQZ7xIDAzkmnf-3Cb_Qbri8hzz0FhKF2g2f_C0JMhwnIXBXY6ILw9EW_gjBSah6ZyVRf0owBG3YmVrL-bdRfGS53sI7lYrYutZJvs7uhqMGT/s1600/Reeds-Spring-market-poster.gif" imageanchor="1" linkindex="79" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsjCEi04KcgqxUg4OGr_iYreMIQZ7xIDAzkmnf-3Cb_Qbri8hzz0FhKF2g2f_C0JMhwnIXBXY6ILw9EW_gjBSah6ZyVRf0owBG3YmVrL-bdRfGS53sI7lYrYutZJvs7uhqMGT/s320/Reeds-Spring-market-poster.gif" width="210" /></a></div><h3 class="post-title entry-title"> </h3><h3 class="post-title entry-title">Ozarks Gardening, April 14, 2011</h3><div class="post-header"> </div>Jim Long<br />
<br />
Farmer’s Markets<br />
<br />
The popularity of shopping locally for local produce has increased in popularity in recent years. This year, with big increases in prices of food at the grocery store, will only increase the demand for locally grown vegetables and fruit. Not only do you get the freshest produce at a farmer’s market (picked just hours before you purchase it) but you support the local economy, as well. Isn’t it better to see your grocery money go to the farmer down the road, than to support large corporations in Peru, China or Central America? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignSEG0LE7xpPcasezE-10-8EJUPpOIw-j0MwLQk5oyXiXU1EDyGQ4yxYfEGS1u_Vs7oScyWAdsktO9Ew2sa_oDNistxoIYxzwcedxJVf64ySbTTQDZ3Yds2ID3MGonnapPkK0/s1600/Buy.local.jpg" linkindex="80" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignSEG0LE7xpPcasezE-10-8EJUPpOIw-j0MwLQk5oyXiXU1EDyGQ4yxYfEGS1u_Vs7oScyWAdsktO9Ew2sa_oDNistxoIYxzwcedxJVf64ySbTTQDZ3Yds2ID3MGonnapPkK0/s400/Buy.local.jpg" width="400" /></a></div><br />
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Look at www.fruitstands.com/states/missouri for a complete listing in MO (although the website appears to need corrections and updates). The AR Dept. of Ag. has a website, “ArkansasGrown.org” but it’s also not up to date and somewhat hard to use. Here are some farmers markets around the area, with contact information (from those 2 websites) in case you want to sell your produce, or simply want to shop for good food. Most markets require a weekly or seasonal fee to sell, and you need to apply for booth space if you are a grower. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ujayhhPsF4_MZljMeuWxLjgMY8-HP5g7kyV4DwEHfap7hqAmBWKknDs4G7SzY6R6pOKzRF7rc5iQeuskpbLZ6U-mY0ridUr3FkKQOGYGorh9J-FVPFcAartYBOufZ38ho8uG/s1600/Homemade-soaps.gif" linkindex="81" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ujayhhPsF4_MZljMeuWxLjgMY8-HP5g7kyV4DwEHfap7hqAmBWKknDs4G7SzY6R6pOKzRF7rc5iQeuskpbLZ6U-mY0ridUr3FkKQOGYGorh9J-FVPFcAartYBOufZ38ho8uG/s400/Homemade-soaps.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Goats Milk Soap</td></tr>
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Springfield, MO Farmer’s Market is celebrating it’s 30th anniversary this year. You’ll find it on the corner of Glenstone and Battlefield, open Tues., Thurs. and Sat. (417) 887-4156. There’s also a market on Commercial St. in Springfield, open Sun., Wed. and Sat. 417-887-4156.<br />
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Ava, MO has a remarkably large market on the square on Saturdays and it’s a busy place for shoppers. Contact: Mary Bell (417) 796-2449.<br />
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Berryville, AR, Tues. 3-6 p.m. and Sat. mornings. Contact Linda Jones, linda_g92@yahoo.com. Eureka Springs, AR market is Tues. and Thurs. mornings; contact Katie Ambach; kate.ambach@gmail.com and www.carrollcountyfresh.org.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh picked herbs and greens at good prices.</td></tr>
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Hermann, MO Farmers Market is open Wed. & Sat. mornings in the First Bank Parking lot; contact Bob Kirchhofer, 573-486-2121. Kennett, MO’s Food Fair Market is open on Sat. until noon; contact Sylvas Pendleton (573) 888-9644.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPIJ544ghRdDcP_9nKjJ-5pEYDIcIZ3s_ufvGuaAioHENyIKI6FfVEeduTu7rYDqzegV66Xl-DBqS9ZEcQvxhiCnHdzO1b6zJt6XtMG-LWebF0xiWNyNG0XnkthrjYxcvEgDg/s1600/Pepper.lady.gif" linkindex="85" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPIJ544ghRdDcP_9nKjJ-5pEYDIcIZ3s_ufvGuaAioHENyIKI6FfVEeduTu7rYDqzegV66Xl-DBqS9ZEcQvxhiCnHdzO1b6zJt6XtMG-LWebF0xiWNyNG0XnkthrjYxcvEgDg/s400/Pepper.lady.gif" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This lady makes the BEST pepper jelly, for the Farmers Market in Fayetteville, AR. I wish I'd bought more than one jar.</td></tr>
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Kimberling City’s market is on Friday mornings and the contact there is Joann Conner, 417-779-5725. The Lebanon Farmers Market of Laclede County (MO) is open May 20 thru Oct. 13 every Sat. morning, held at the Christian Life Fellowship Church. Contact person there is Judy Lambeth (573)765-3874.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqYVglXKBJG7PXDH5bsqeB2U3JPszF3JeERL5xElC_9uROWfIgJ43hcMIU02VHTgVPKiuOpfN1AGENqE0J6AUBWdlgJWOCNTck0j6-I2ihq8pYtAbpBIRJpJDx663Pv62OTqM/s1600/Fun.with.food.gif" linkindex="86" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqYVglXKBJG7PXDH5bsqeB2U3JPszF3JeERL5xElC_9uROWfIgJ43hcMIU02VHTgVPKiuOpfN1AGENqE0J6AUBWdlgJWOCNTck0j6-I2ihq8pYtAbpBIRJpJDx663Pv62OTqM/s400/Fun.with.food.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fun with Food is a project organized by the Iowa Extension Service and area youth.</td></tr>
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Willow Springs, MO market opens May 20 on 812 E. Main; contact Elizabeth Boyle, 417-469-2454.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CWb73vPdH0tiPAd64WTsMDxGDAMmy9e0Otu5cGTi8ydGJW8AorOLLu6GtN3xJae0sTcf3Cvq0WeanwSpgZ0qShQe1l0ZG4WgCcfzpWi-lpKJvl1q7zjnSN1Y-HUDJaqp78l6/s1600/Water.yo-yo.gif" linkindex="87" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CWb73vPdH0tiPAd64WTsMDxGDAMmy9e0Otu5cGTi8ydGJW8AorOLLu6GtN3xJae0sTcf3Cvq0WeanwSpgZ0qShQe1l0ZG4WgCcfzpWi-lpKJvl1q7zjnSN1Y-HUDJaqp78l6/s400/Water.yo-yo.gif" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This enterprising young entrepreneur was making water yo-yos, demonstrating and selling them at the market.</td></tr>
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An innovative farmers new market opens May 14 in Reeds Spring, MO and is open from 4 to 8 p.m. every Saturday. Evening farmers markets are very popular in many states, making it easy for families to shop. This market is held on the side of the main street through town with open air booth space for fresh produce and plant vendors, as well as space for musicians to play music, with old-time movies some evenings. For vendor information contact Flavie Mirat at Reeds Spring Pizza Co., 417-272-3507.<br />
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If you want the freshest produce, locally grown, you can’t beat shopping at your local farmers market. For more information, do a Google search for your town. You can what’s happening in my garden this week on my garden blog: <a href="http://jimlongsgarden.blogspot.com/">jimlongsgarden.blogspot.com</a>. Happy gardening!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNejbFEky3IrJJbEYppdIjmKPSQY6FVj1ZVF7wYqryGbeO_il8hUBg5G8yRmEjmljvg2sxjFDMH-Zz2eK9NxZn2YrW54KD47v7fQjz-7b4sA7j4L065JUIQ5CUAIJW0XAK5Hvk/s1600/Reeds-Spring-market-poster.gif" linkindex="89" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNejbFEky3IrJJbEYppdIjmKPSQY6FVj1ZVF7wYqryGbeO_il8hUBg5G8yRmEjmljvg2sxjFDMH-Zz2eK9NxZn2YrW54KD47v7fQjz-7b4sA7j4L065JUIQ5CUAIJW0XAK5Hvk/s320/Reeds-Spring-market-poster.gif" width="209" /></a></div>Jim Longs Gardenhttp://www.blogger.com/profile/12018979072600103985noreply@blogger.com0