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 These recipes are quick and fun and can make a light supper or great appetizer for summer entertaining.

• 1 cup dry cottage cheese
• 1/2 cup extra sharp cheddar cheese, grated and at room temperature
• 4 tsp. chopped fresh sage (or 2 tsp. dry)
• 1 tsp. prepared mustard
• Mix all ingredients in blender or food processor until smooth and creamy.  Store in crock in refrigerator at least 24 hours before using.  You can place this in small crocks and give as a favor to guests to take home as well. 

• 8 oz. cleaned and chopped shrimp
• 8 oz. cream cheese
• 2 T. sour cream
• 1 Tbls. catsup, mayonnaise and mustard
• 2 dashes garlic powder & Worcestershire
• 1 cup celery, chopped fine
• 1 Tbls onion, chopped fine
• 1/2 tsp. dill
• 1 Tbls parsley (or you can substitute 1 1/2 Tbls Marcy's Dill Dip Herb Mix)
• 1/2 tsp. horseradish 

Tags: cheese, dill, dip, herbs, parsley, sage, shrimp, the backyard patch

Using Roses

Most floral shop roses are grown in greenhouses and sprayed with pesticides.  Once the flowers are cut, they are treated with Silver Thiosulfate and fungicide for botrytis and other molds.
 
The growing conditions are carefully monitored to match US requirements, but the flowers are not suitable for food use or skin use, so be careful if saving floral shop roses to use in tea or cosmetics.

Tags: bath herbs, drying, roses, the backyard patch

I was recently asked at a Garden Walk “When I am told to pinch back an herb, exactly what does this mean? How many inches of stem should I take as I pinch? Do I pinch off all the tips, or just one or two?”

When you pinch back herbs, you are orchestrating two fundamental forces of plant life: the need to reproduce and the need to stay alive long enough to reproduce.

Herbs, like other plants, want nothing more than to reproduce. Most herbs want to make flowers and seeds, so they channel their energy toward stems that will grow fast and bloom quickly. With annual herbs such as basil and marjoram, bud production begins within weeks after plants are set out in the garden. Perennial herbs prepare to bloom in spring soon after days become long and warm.

Whether annual or perennial, herbs’ fast-growing tips send chemical signals down the stem telling secondary buds not to grow. In nature, sprinting to maturity is smart. What we see is a lean, upright plant with few lateral branches. It is totally intent on blooming.

This is not exactly what we had planned for the garden. ...

Tags: basil, harvesting herbs, pinching, scented geraniums, the backyard patch, thyme

This time of year I make many of my recipes with fresh herbs because they are so abundantly available.  These two recipes are quick and easy and give you a chance to use what is in season.  Even if you don't have an herb garden all of these herbs can be easily gotten at the market.

Herbed Cheese Spread

2 tablespoons fresh thyme - chopped fine
2 tablespoons fresh sweet marjoram - chopped fine
4 tablespoons green onions - sliced fine
8 ounce package cream cheese at room temperature
In a small bowl add the herbs, green onions and cream cheese. Mix together until well blended. Cover the top of the bowl with aluminum foil and store in the refrigerator until ready to serve. Serve this delicious spread with an assortment of crackers and breadsticks.

Chive Dip

This dip is a wonderful accompaniment to fresh raw vegetables such as carrots, celery, broccoli, cauliflower and radishes.
1 cup plain yogurt
1 cup sour cream
1/4 cup fresh chives or garlic chives - snipped with scissors
1 tablespoon fresh sage - minced
2 cloves garlic - minced
1 ½ teaspoons garlic salt
In a medium sized mixing bowl mix add all ingredients and...

Tags: chives, herbs, marjoram, recipes, summer, thyme

I know it is summer, but we have had some really active weather lately.  Between the wind, the rain and the heat, we are getting a compressed version of a whole season in a few days.  All of the rain has helped the lawns and gardens grow, but has definitely been too much for some containers and other plantings.  If your plants are looking a little tired, this is a great time to give them some fertilizer.  Every time a plant gets watered, the soil gets rinsed or leached of valuable nutrients for your plants, so go ahead and help them out.  Any type of water soluble fertilizer will do the trick.  Just follow the directions and don't add more than recommended.  Look for one that has 3 equal numbers, like a 10-10-10 or 15-15-15 or even a 20-20-20 formulation or something close to it.  Your pots will thank you by greening up and blooming better for you. 

Tags: container gardening, fertilizer, herbs