her(b)itage

I have the fondest memories of visiting my grandma this time of year, of finding our way out to see her herb garden. She would point out an herb, pinch off a leaf, press it to her nose {closing her eyes sometimes while she took in the aroma}, then hand it to us to taste. We'd wind through her stepping stones, sampling the various nuances of flavors, fascinated by her knowledge of all the different herbs and how she would savor them all. As a kid, I didn't fully grasp the heritage she was passing on.....until now. 

This week, we ran into some friends on a walk and got to talking. After awhile, we found our way back to our house, out to see my herb garden, snapping off leaves, taking in the aroma, handing them around to be tasted, and shoving them into plastic baggies for them to take home and savor. 

You may have never seen what all the herb-hype is about.
Let me show you :)

Watermelon. Blueberries. Mint. 
This was the outcome of needing to bring fruit to a Memorial Day pool party, already having watermelon and blueberries, but wanting to spice it up a bit. Now it's one of our favorite flavor-combos. So simple. So summery.

I had no idea how much more flavorful fresh cilantro is than store-bought. Pungent, refreshing, a natural chelator. 
And a good side for a date night at home.

Guacamole with Fresh Cilantro:

1 avocado, Juice of 1/2 lime, 1/4 jalapeno (chopped), Cilantro, Salt to taste

Mint-Lavender Limeade.
Not sure how to describe the flavors of this drink, other than you gotta try it. People 'round here are always trying to get rid of mint. It grows like a weed, so take them up on it! I juiced 3 limes, which made 1/2 cup lime juice, added 3 1/2 cups water, 2 packets stevia (although you could sweeten with honey or sugar), the above mint and lavender. Blended. and Savored.

Below, the left is some thyme I harvested and dried last fall compared to store-bought on the right. This winter, when we made pots of vegetable or tomato soup, I would add the home-grown thyme for a fresh flavor. 
The difference is like night and day.

There's still time! (and thyme :)
Herbs grow fast.
Many are perennial. 
You don't even need a garden for them! They grow great in containers. 
Some of mine are planted in steel buckets. Directions here.

Looking back, what I appreciate most of our trips to the herb garden is seeing 

Life is to be savored.

So often, we find ourselves in a rush. 

Herbs are a reminder of how flavorful life can be, but we have to slow down.

Stop and smell the rosemary.

container garden

When we decided to make some garden boxes 4 years ago, I had no idea how much fun it would be!  I mean, once you step outside your back door, pick a sun-kissed tomato from the vine, slice it up with some olive oil, basil and fresh cracked pepper on it, you’re hooked.  Or, I loved how many times we would be out of lettuce, cilantro, onions...etc., and remember the organic produce growing in our backyard.  I quickly became an addicted gardener. 

We have plans for building garden boxes out of some steps we need to tear out at our "new old house."  But until we have indoor plumbing, it’s not really a priority right now...to some people :)

So, I started looking into container gardening.  I’ve been pricing out pots at all the “men's stores.”  (Including a trip to Ace Hardware in what I guess was a tornado warning Sunday – no wonder they looked at me funny when I was asking why their garden center was closed and when it would reopen – I was on a mission!)  Not wanting to go the plastic pot route, terra cotta pots seemed to be the best option.  

Until I spotted these.  

Good ole’ galvanized steel pails.  

Drill 3 holes in the bottom.  

Fill with potting soil and plants.  (I put a layer of rocks on the bottom to improve drainage, before adding the soil.)

We now have a garden!  One that can be carried wherever we go :)

I bought 6 steel pails Menards had at $5.98, which was the best price I could find.  It is enough to grow tomato, red bell pepper, yellow bell pepper, green bell pepper, basil, and stevia.  


I would love to do a bucket of lettuce, onions and cilantro.  But, I'll have to wait until we empty some paint cans...I think they will work fine for the rest.


We definitely need some more basil plants too, the way it disappears.  
Grilled tomato-basil sandwiches are a summer staple over here.

Eaten today in Jude's choice spot:  the entryway.

sprouting seeds

Pots are filled in with dirt and sprinkled with seeds, basking in the sun, waiting for the sprouting of new life.  

And such is my mind.  Filled with much dirt of its own - deceitful, wicked, plaguing lies.  Needing the seed of His Word planted deep into the memory, turning toward the Son, and waiting for truth to take root.  Wanting to be more like the seed, willing to die to self to produce a lovely harvest.

It has been so long now that we have said “we should memorize verses.”  Seriously, years... So, enough already. One morning, I pulled out a card, folded it in half, wrote a verse on each of the 4 sides, and placed it on the table.  

I just wish I had done this years ago… Because what came next has been beautiful. Each meal, we sit down and are reminded of His Word.  Truth is being etched into our minds. Boys are mumbling verses as they go about their days.  I am starting to recall them when the world warps my thoughts. 

And if you have not heard of Seeds Family Worship, I so highly recommend it. You can listen to them online. I just love how it is all Scripture, and without realizing it, or even meaning to, you will have 12 verses memorized just by listening to it.

What a heart knows by heart 
is what a heart really knows. 

Dennis Lennon 

why sprout?

Well frankly, sometimes I just get bored looking at dirt, wanting to see some green poke through.  Sprouts are easy.  Fast.  Cheap.  And so good on top of a salad or sandwich.  

These are red clover sprouts, which have a mild, sweet flavor. Rich in phytochemicals, which protect against diseases like cancer. They contain vitamins A, B, C, E and K, the minerals calcium, magnesium, potassium, iron, phosphorus and zinc, trace minerals, carotene, chlorophyll and amino acids. They contain 26% protein.

Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Starches are converted to simple sugars, making sprouts very easily digestible.  So that's why, I guess :)

how to grow your own sprouts
You will need:

1. a wide mouth jar
2. a sprouting lid (from Whole Foods or most health food stores) OR screen or netting, and a rubber band
3. a bowl to drain the jar 

4. fresh water 

5. sprouting seeds* (from Whole Foods or most health food stores)


Step 1:  Put 1 to 2 Tbsp. of seeds or 3 to 4 Tbsp. of beans in a wide mouth jar.

Step 2:  Cover with netting or cheesecloth and secure with a rubber band.  (Or place on sprouting lid.)

Step 3:  Rinse a couple times, then fill the jar 3/4 full with pure water, room temperature, and soak 6-8 hours or overnight.

Step 4:  Drain soak water. Rinse 2 or 3 times in cool water.

Step 5:  Invert jar and prop at angle in sink or bowl to drain.

Step 6:  Rinse 2 or 3 times twice a day in cool water.  (I just do this when I'm washing dishes.)

Step 7:  Place sprouting jar in bright light, but not direct sunlight, last sprouting day to allow chlorophyll to form.

Step 8:  They will be ready in 3 to 7 days.  Seed sprouts, like alfalfa or red clover are 1" to 2" long when ready.  (See the above photo)

Step 9:  I like to rid of the brown seeds off before storing.  I have found to do this best, I cover the jar with water, drain sprouts and water into a colander, then pick out the sprouts, placing them in a container lined with a paper towel (for freshness), leaving the brown seeds behind.  Refrigerate to store.


*Organically grown sprouting seeds are preferable. Seeds that are not specifically sprouting seeds and are not organic may be chemically treated with pesticides and those chemicals will end up in your sprouts.  2 oz. of seeds will yield 1-2 pounds of sprouts, and 8 oz. of beans will yield 1 pound of sprouts. Your indoor garden will grow best when the temperature is between 65F and 75F.

For more detailed info: http://www.healthyeatingadvisor.com/sprouts.html

I love Jack's little notes around the house.  
Wherever this week takes you, I hope you can
Hav Funn People!!!!!!!!