December Garden Planting Guide

                                      

POINSETTIA "Christmas Star" indigenous of Mexico
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VEGGIES = BEETS - BROCCOLI - BRUSSELS SPROUTS - CABBAGE - CARROTS- CAULIFLOWER- CELERY - COLLARDS- ENDIVE - FAVAS - KALE - LEEKS - LETTUCE MUSTARD - ONIONS - PARSLEY - PARSNIP - RADISH-RUTABAGA - SPINACH - SWISS CHARD- TURNIPS

FLOWERS = POPPIES – VIOLA - SWEET PEA - SNAPDRAGON - PANSY - PHLOX MARIGOLD - LAVENDER - LUPINE - WALLFLOWER - CARNATION - CANDY TUFT CALENDULA - FOXGLOVE - COLUMBINE - BLUEBELLS -  BLAZING STAR - BULBS (Tulip-Daffodil-Crocus-Hyacinths).

GREAT GIFT IDEA- POTTED THEME GARDENS
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DIY: SEASONED SEA SALT

DIY: ORGANIC HERB SEA SALT

Use the herbs that are in your garden for this seasoned sea salt. Every time I make my seasoned salt it is a little different, but always amazing. Mixing in some dried flowers works well too- try lavender, rose, nasturtium. Creating different batches and blends is fun.

RECIPE:

1 Cup chopped mixed herbs: use your favorites- Chives, Parsley, Rosemary, Basil, Thyme, Oregano.

1/2 Cup Sea Salt

1/2 Cup Kosher Salt

1/8 Cup of extra herbs to save on the side.

DIRECTIONS:

1. Blend Sea Salt in the Blender a few seconds until it is the same size as Kosher Salt.

2. Transfer both Salts to a food processor and add chopped herbs- pulse until well mixed and the size of the salt is to your liking.

3. The salt will turn a nice green color- I like to keep my seasoned salt on the coarse side.

4. Turn mixture into a pan and add the last 1/8 Cup of chopped herbs, mix well.

5. Cook at 200 degrees for 1 Hour or until all herbs are dried out. Mix after 30 minutes and break up all the chunks.

6. Cool completely, Return to the food processor for a few QUICK pulses to blend evenly.

7.  Store in air tight jars. Shelf life lasts months at room temperature.