Geranium seeds bring a big surprise!

Each fall my garden is full of long seed pods, crunchy plants and weird spikes coming from previously beautiful flowers and vegetables. That's what happens when you let nature take over and your plants go to seed. I save the seeds and use them in next year's garden.

This summer, I had bought a flat of red geranium and they did so well. I planted the bright, happy flowers in pots on the deck and interspersed in my herb and veggie garden.

As I was clearing out the garden this fall, I noticed that they had actually gone to seed! The photo is what the seeds look like. Little twisty spirals with a circular white plum around the end. Amazing. I had never seen a germanium seed and plan to plant them in the spring.

Food Not Lawns

What a great book I am reading! Food not lawns - How to Turn Your Yard into a Garden and Your Neighborhood into a Community by H.C. Flores. I picked this book up at the Rapid City Library today and dove right in. Tons of great information. The author asks, "How can human beings thrive together, in peace and perpetuity, without destroying the ecology that we depend upon?" There are no easy answers to that question since it's up to each of us to 'design our own life' but, as the authors explains, it doesn't mean to don a loincloth and live on grub worms and roadkill, it's about finding your own niche and work toward a long and natural life. (This is very paraphrased but you get the idea).

How this applies to me is my own backyard garden. I was already planning to expand but I can take it a step further and share plants and seeds with others. So guess what everyone is getting for Christmas? A Black Hills Garden basket of seeds from this year's garden, dried herbs and herbal tea packets. I think I am on to something here!

Local Businesses Need our Support!

If we don't support our local businesses, they will not be there any longer. It's so important. Read about The 350 Project here and see what you can do to help!

http://www.the350project.net/home.html

Hummus and Tabouli - It finally feels like summer in the Black Hills!

One day, two boys named Hummus and Tabouli set off for a great adventure...

This is good summer eating. From my garden came spearmint, chives and tomatoes. Here's an early shot of the chives.

Hummus

2 large (or to taste – we like garlic) cloves garlic, peeled and sliced in half
1 TBL EVOO (ala Rachael Ray)
14oz can of chick peas, drained and rinsed
6 TBL lemon juice — about 2-3 lemons
1/2 cup EVOO
2 TSP ground cumin
1/2 TSP cayenne (or more to taste)

Heat 1 TBL EVOO, add garlic and sauté for about one minute. Don’t let the garlic get brown. If it does, toss and start over. Have ready in a food processor or blender all other ingredients and pour the hot EVOO and garlic in. Blend to a soft paste. Pour into a bowl, sprinkle with more cayenne and serve with fresh veggies and / or warm pita bread.
P.S. I usually make a double batch of hummus. It goes fast.

Tabouli

1-1/3 cups bulgur
5 TBL lemon juice (about two lemons)
2 cloves (or to taste) garlic through garlic press
1/2 TSP ground cumin
Sea salt to taste (maybe 1/4 tsp)
1/2 cup EVOO
2 large tomatoes chopped
1 cup chopped fresh parley (just the leaves)
1 small cucumber, peeled, seeded and chopped finely
6 TBL minced green onions or chives (or a mix)
4 TBL fresh mint (I like spearmint)

Place bulgur in a bowl and pour about three times its volume of water. Let soak an hour or so until soft. Place a tea towel in a colander and drain bulgur. Squeeze out the extra moisture in towel and place bulgur in bowl. This is important to get all the moisture out. The grains should be sort of fluffy and dry.

In a small bowl, mix together lemon juice, garlic, cumin, salt. Stir in EVOO and blend well. Pour this over bulgur. Then toss in chopped tom’s, parsley, cucumber, green onions and mint with bulgur and mix well.

Serve as a salad by itself or on top of fresh spinach. Here’s the best way: Stand next to your kitchen counter, take pita bread and spread a lot of hummus on it and then top with tabouli. Yum!

Spearfish has a farmer's market!

There is a new Farmer's Market in Spearfish! The new orgnization, Hills Horizon, is getting together local growers and vendors to set up shop in the Spearfish City Park on Saturdays from 9am-noon. It's starting small but, with community support, could turn into THE place to go on Saturday's mornings over the summer.

For more information:

http://www.hillshorizon.com/market%20in%20the%20park.htm

First Local Produce in Spearfish!

Today really feels like summer in the Black Hills but not necessarily when you look at the sky. The sky is dark and it's in the 60's. What looks like summer is the fact that there is produce growing in lower valley! I went to the Farmers Market (next to Crow Peak Brewery) this morning to pick up local brown eggs and was delighted to find snow peas and chard. Just picked. I was also looking for honey which they only had in the big buckets but Faith at the market said she'll be pouring more soon.

Another nice development in Spearfish is the new Farmer's Market in the City Park on Saturday's at 8am. The first one happened last week. Here's how I understand it. You pay a 'one time' fee of $15 and then it's $10 for a 10 foot table. I can't wait to check it out tomorrow! I may also consider selling some herbs and some of the herbal tea I made from last years garden. Wouldn't it be cool if I had sun tea (made with my herbal tea) right there for people to try? Wonder if there is a opportunity to sell some of my gluten free creations? Will have more news after tomorrow.

I also picked up the new South Dakota Local Foods Directory produced by Dakota Rural Action which I plan to read cover to cover this weekend.

Yes, summer in the Black Hills is finally here!

Glorious greens from seed

There is something to be said for annuals that come back the next year, especially in South Dakota! I am thrilled that I have green leaf lettuce coming up. Last year, I let the green leaf go to seed and now I must have at least 25 heads of lettuce in a 8' x 8' foot square. Fantastic!

In addition, arugula, spinach, carrots, chard and basil are peaking out from our black, Black Hills soil. The daily South Dakota green salad is a ritual!