Antique rose simple syrup

Antique rose simple syrup

Made from ancient (historical old roses) rose petals grown organically here on the property.

Can be used in many different ways…


*Sparkling waters flavored to taste (talking rain)
For non alcohol spritzers…
2 tbsp syrup in a 12-14 oz glass
ice
10 oz sparkling water
dash of fresh lemon or lime juice
stir, taste, adjust
add a fresh leaf of herb of choice-flower petals add a nice touch

 
Enjoy!

*Proseco and syrup to taste

*Herbal tea sweetener

*Sweetener for herbal tea popsicles

*Sorbet

*Ice cream

*Flavored ice cubes


For more information on how to make this syrup, please see my website instructional video:
http://villagegreenpn.com/2012/09/17/lemon-verbena-simple-syrup/

Research some old roses: What makes an old rose an old rose?


http://www.press.uchicago.edu/ucp/books/book/chicago/I/bo3618985.html

http://www.press.uchicago.edu/Misc/Chicago/105962in.html

Lemon Verbena simple syrup

Lemon Verbena simple syrup

Refreshing, delicious and versatile simple syrups made at home with herbs grown right in your garden!

In this HOW TO video I explain and demonstrate how easy it is to create flavorful syrups from lemon verbena. Simple syrups are so easy to make and have so many uses.

video

The recipe I use is...1 to 1 a ratio sugar to water

Gather herbs, clean  sterile jar with a lid, cooking pan (non-reactive), spoon, measuring cup, sugar and water
1 cup sugar (white, raw, rapadura-whatever kind you choose)
1 cup water
1/4 cup to 1/2 cup fresh herbs....lemon balm, mint of any kind, lemon verbena, rosemary...the choices are many

Use a non-reactive pan
place water in pan and bring to a boil
add sugar, let it dissolve
add herbs, tear the leaves to help release the oils and flavors
allow to gently boil for one minute
turn off heat and allow to cool slightly
Pour into clean jar, cap it and let it sit for 8 hours.
Strain it and place in the fridge for up to a month
You can extend the shelf life by adding a shot of vodka.

this is very concentrated-less is more, add in small increments to taste.
Get creative....you can make amazing cocktails, Popsicles, sparkling summer drinks,
use in frosting's, make sorbet, salad dressings or share with us what you came up with!

For non alcohol spritzers...
2 tbsp syrup in a 12-14 oz glass
ice
10 oz sparkling water
dash of fresh lemon or lime juice
stir, taste, adjust
add a fresh leaf of herb of choice-flower petals add a nice touch
Enjoy!

Fruit trees/berries

Columnar apple
Asian pear
Fig trees (dwarf- can be grown in a container)
Blueberries
Aronia Berry
Elderberries
Huckleberries- red
Evergreen hucks- blue
Gooseberries


Herbs...
Sage
Lovage
Valerian
Pineapple
Thyme
Oregano
Hyssop
Angelica

Fall vegetables plant now for fall/winter harvest....
kale
lettuce
onions
leeks
cabbage

Organic fertilizers

Hendrikus fertilizers...
Organibloom....medicinal herbs LOVE this stuff!!!
Also...
HuMagic is a rich, dark, natural humate, mined from a sole organic deposit of carbon-rich humate from both vegetative & marine compounds. This sole mine produces one of the finest humates on the market, rich in active, available humic and fulvic acids, organic carbon & natural trace elements. Used regularly HuMagic decreases your need for fertilizers as it enhances your soil's beneficial biology and ability to uptake nutrients.

Humic substances are the backbone of organic matter in soils and play an important role in soil fertility.
Physically: they function to improve soil structure, workability, porosity, water holding capacity, cation and anion exchange.
Biologically: they enhance the activities of beneficial micro-organisms, stimulating their growth and proliferation; increase plant cell energy and accelerate cell division; stimulate plant enzymes; increase root system development; and aid in photosynthesis.
Chemically: they chelate beneficial inorganic plant nutrients, especially iron and phosphorus into a stable soluble form available to plants; protect plants from harmful elements by making them insoluble.
Nutritionally: they improve water uptake by plants; enhance uptake of phosphorus, potassium, calcium, magnesium and sulfur, benefitting micro-organisms that in turn benefit the plants. They act as catalysts for fertilizer to increase nutrition in plant tissues.

Time to fertilize for fall...
Organic vegetable starts are here!

Food should be prepared with butter and love- cooking demo

Cinnamon Berg is a classically trained chef with a passion for food who loves to share that passion with others. In her career she has worked in many local restaurants and has traveled far and wide for catering events. Her love of grilling, utilizing seasonal ingredients and spontaneity are knowledge and skills gained through these years of experience as a cook. 
Although most of her life has been in and around Seattle she spent some time in Hollywood working with a former sous chef of Spago and the originator of California Pizza Kitchen. The importance of local, organic ingredients and our role as leaders in this movement toward sustainability were some of the many lessons she learned and value most. Her interest in teaching came about through these experiences and having children. She has taught kids of every age in schools and the Youngstown Cultural Art’s Center how simple it can be to create fresh nutritious meals. From the importance of knife skills to the subtle art of bread making and how making food can be a truly sense stirring experience she has classes for everyone.

Cinnamon has been married for 15 years and has two spirited and beautiful daughters. She has a variety of other interests, including organic gardening, creating all natural lip balms and body products and organizing events and working for her local p-patch.

Copper River Salmon with herbs

Copper River Salmon

mix together...
2 tbsp. olive oil,
3 lovage leaves,
1tbsp fresh hyssop,
basil,
1/2 tbsp fresh curley parsley
dash of salt pepper,
1/2 fresh squeezed lemon
marinate the fillet for 15mins

preheat over to 350
place the Salmon in a lighlty oiled glass baking dish and pour on the marinade
cover with a lid or tin foil and bake fro 20 mins
remove cover and bake a few more-until flaky and almost done.

Side dishes....
steamed garlic tops/spears
drizzled with butter and pinch of salt

Sauteed radishes 
1tbsp olive oil or butter
add any wild greens of your liking...
red veined dock,
kale,
parsley,
radish greens
purple mustard
sautee until crisp

Enjoy!

Birdwatching in the yard....

Western tanagers are here!
We've been watching them for a few weeks. This is a great yard for birdwatching.
The diversity of plants/trees and shrubs really brings them in!
Towhee's are a regular here as well as Varied Thrush (year-round here)

I was taken by surprise by an Anna's hummingbird-it  literally scared me to a screeching, ducking bird fearing human! Almost took my eyes out...
but then once I realized I was not the target and the fuchsia basket next to my head was...I was restored to a peaceful, calm gardener....whew!
Rapture?

Salad and more salad

I wandered through the garden thinking I must simply look at the colorful leaves emerging, the beautiful textures, the heavenly sweet scent of so many different flowers and shrubs in bloom here, at my little slice of heaven here on earth...
Much to my surprise, my spinach leaves were resembling giant hosta leaves-the size of dinner plate!
Tthat proves it's been a few days since I'd visited this part of the yard! I grabbed a harvest basket and set to work gathering my soon to be lunch...

spinach
red-veined dock- a perennial leafy green
lettuce in every color
kale
parsley
purple wave GIANT mustard leaves- a beautiful plant!!!
mints in every flavor...
arugula
cilantro
viola flowers in bright jewel tones
hyssop
lovage
pineapple sage

I personally love to blend these flavors...it makes for an exciting salad-someof the flavors make you wake up and take notice!

I had a huge overflowing abundance of beautiful green goodness to eat-and share!

My strawberries and raspberries not being ripe yet...I purchased some organic ones...so in they went with the greens along with feta cheese, almons and raspberry vinagrette- delicious!

And there is plenty left for today!

Let me just say-the slad was stunningly beautiful! 

I paired this salad with another salad...
Avacado and mango tossed with lime, olive oil and cilantro
Delicious!

See you in the garden!

1st Annual Mothers Day Homemade Pie Social

Vera Johnson and Kate McDermott present 

The 1st Annual Mother's Day Homemade Pie Social 

Bring a freshly baked Homemade Pie… Eat Pie and Honor Mom! 

"Pie is a symbol of something bigger than Mom and her way with desserts."  -- Pasquale Le Draqulec 

When: Sunday May 8, 1-4pm 

Where: Village Green Perennial Nursery, Seattle

Cost: $5 admission per person--will benefit The White Center Food Bank 

Who's Invited: All moms and all who have had a mother in their life. 

(That about covers us all!)

RSVP: By May 6 please.

PLEASE! Homemade Pies ONLY!

We will provide plates, napkins, forks, coffee and tea. Please bring a small card to place with your pie, showing the name of the pie, ingredients (needed for those who have allergies) and the name of the piemaker.

All who bring a pie will receive a blue ribbon. 

Village Green Perennial Nursery is a family-owned nursery in White Center-Seattle growing herbaceous perennials and Old Roses using organic and natural gardening practices. Kate McDermott is an award winning pie-maker, teacher, writer and practitioner of kindness.

Herbal medicine chest

Making Your Own Medicine: Tinctures

Saturday April 9th 2:30-4 p.m..  $35 includes materials fee.

Tinctures demystified!

Come learn how to make your own tinctures safely and effectively.  We
will discuss the role of tinctures in your herbal medicine chest, the
difference between the folk and scientific methods of tincturing, the
solubility of various plant constituents, specific properties of our
focus plant, and dosage guidelines.  In the hands-on section we will
gather and
tincture our focus plant, Western redcedar.  You will go home with a
small bottle of cedar tincture.

About J.T.:
      
        J.T. enjoys translating her many years of practical herbal
        experience into hands-on classes.  She graduated from local
        herbal and ethnobotanical apprenticeships with both Ravencroft
Garden   and Earthwalk Northwest.

        J.T. wrote the "Slow Medicine" column for Ravencroft Garden and
        currently writes the popular "Mystery Plant" series for students
        of all ages. She leads wildcrafting walks and is the creator and
        teacher of the "Making Your Own Medicine" series.  J.T. lives
        with her husband and children in Seattle.

Please pre-pay to hold your spot, class is limited to 10.
These classes fill up fast and have a waiting list. 
Cash or check

Village Green Perennial Nursery 
10223 26th Ave SW
Seattle Wa. 98146
206-767-7735
www.villagegreenperennialnursery.com
Facebook page