Think Outside of the Box

Last night at the farmers market, a lovely woman who had her eye on our new crop of red salad bowl lettuce asked me a question that gave me great pause.

While holding the deep crimson, burgundy colored collection of lettuce, she asked me "why does this cost so much?"

I stood there speechless.For those of you that know me, you know how rare it is for me to be without words. Working to collect my thoughts and respond without reacting to a question that not only took me off guard but also elicited a rush of righteous indignation, I smiled and stated that "this is our price point."

All night, I thought kept thinking of how I would have liked to respond, what I really would have liked to say. So today, I have decided to address our price point in this blog post- as a way of not only answering the original question but also of helping to educate and encourage our community to think outside of the box.

The price tag put on an item for sale has a great variety of components factored in. As a grower, even before we get to the seed, soil, water and fertilizers, there was the physical set up of the nursery. Early in 2009, we began building the racks that now hold our flats of plants. We paid the legal fees to become a state licensed nursery and a county certified grower. Next, we purchased certified naturally grown perennials that we then planted into our landscape and now use as mother plants [take cuttings from] in our nursery.

Then came the purchase of flats, containers, cell trays [to start anywhere from 72 to 341 plants at a time], tables to work from, row covers and hoops to help with germination and temperature regulation [no greenhouse yet], overhead irrigation, specialized misters [very young sprouts/plants have special needs] our soil medium [a professional plug and germination blend -not a potting soil and not even sold in our area - Thanks, Ag Supply of San Diego County for making our lives easier by now delivering to our door! - you guys rock!]

In winter, we began the process of seed sourcing - finding reputable sources of the finest quality, unique heirloom and or organic flower and vegetable seed. We take great pride using premium seed provided to us by family owned businesses and organizations dedicated to heirloom seed storage and biodiversity. We understand and honor the connection between the health of our local environment, our local habitats and ourselves as being intricately tied to the plants we as a community choose to put in the ground and in our bodies.

In late January, we began sowing many of the seeds which are now the plants you see at the markets. In early February, we began to take cuttings from our perennials - something we continue now on a weekly basis. Did you know it can take anywhere from 2-6 months before we are able to bring a plant to market based on rooting/germination time and the growth cycle of a plant?

A plant nursery is just that, we care for the daily needs of a living, breathing creation of nature that is completely dependent on us for its survival and well-being. Just like young children,these plants are 100% [minus the rain] dependent on the nurserymen and women who care for their every need. And just like children, is it really possible to ever account for all that we give to meet their needs and help grow healthy and strong?

Now that spring is in full swing, each day we enjoy being able to start new plants and watch how quickly they are growing. On an average day, we water twice, transplant starters that are well established and spend time removing spend leaves, unwanted pests, etc from our stock.

Weekly, we manually fertilize the heavy feeding plants a diluted omri approved chicken manure made as a tea [kind of yucky, but it works great!]. Through the irrigation, weekly we run a dilution of cold pressed sea kelp that has been sustainably harvested off the coast of California. When needed, we treat the nursery with omri approved insecticides/fungicides to keep pests and diseases at bay.

Then there is market. Beginning this week, we are at three markets weekly.This process consists of loading the wagon with tables, the tent, lights, cords, signage and of course the main event- the plants! That process alone takes a bit. I wander the nursery racks, hand selecting plants that are mature and healthy-making sure there is plenty of variety and at least a few new additions each week. Plants are then labeled [sometimes we need to write the variety on the back -especially true for lettuce, tomato and melons].

We are a family owned and run business. Completely. The nursery is our families backyard. The "help" you see at markets - it's our family. All of the marketing, displays, signs - yep, I do those with the help of Vista Print.

Perhaps when we look first look at a 4 inch vegetable starter, we can not see all that has been done to bring this product to market. I do get that. I also realize that over the past many years we have been conditioned to look first and foremost at an items price tag as the measure of value instead of what true value really is.

So let me ask you, when was the last time you purchased a garment directly from the person who made it - all the way from fabric selection to final alterations? Or purchased a chair directly from the carpenter themselves? When you meet your local growers, you are meeting the person who has tended that plant or yummy strawberry all the way from seedling to your garden and then table. When you meet us and purchase our products, you are not only helping to invest in the local environment, local businesses, local economies, and local communities - you are investing in the well-being and livelihoods of families, your own neighbors. Can we really put a price tag on that?



Enjoy the day! [and thank you for allowing me to say what I really wanted to say last night but didn't have spell-check and proof readers that brought me back from the longer rant-like version I originally drafted]



Carrie-Anne

Rolling Hills Herbs & Annuals

Tarragon

I wonder if Simon & Garfunkel had a clue that one single song verse would become a universal anthem for garden enthusiasts wanting to add herbs into their edible mix? Go ahead, sing along with me now, "parsley, sage, rosemary & thyme".

But what about all the others - delights like chervil, sorrel, curry plant & tarragon?

As the spring gardening season swings into full gear, I thought it might be handy to start profiling herbs and veggies - tips on growing and recipes that showcase their flavor, texture and amazing aromas.


Lets get started with tarragon.

Most recognized is the French tarragon - an indispensable classic in French cuisine. Used most commonly to complement fish & shellfish, it is also used to season turkey, chicken, veal and eggs.

For me, less is more with this herb! Using too much can overpower a dish very rapidly. Funny how it is not one of the herbs used to create the glorious "Herbs de Provence" [more on that in a later post!]

While French tarragon is cold-hardy, drought tolerant perennial that can grow well in our hot summer temperatures. On the flip side, it is very susceptible to fungal disease [like rust] and for this reason, we grow the Spanish variety.

Tagetes lucida or Spanish Tarragon [sometimes referred to as Winter tarragon as well] is a deliciously deep green herb, blessed with an added layer of licorice-like sweetness [but not too much] which is a great mimic of the French variety. This herb has deep green aromatic leaves that turn a deep crimson color over the winter. In the fall, it blooms a brilliant display of bright, small, golden flowers.

It is a very easy herb to grow in either the ground or in a container. Bet you are wondering how the taste of the Spanish variety matchs up the the more famous French variety?


For many, the taste of fresh French tarragon is too strong on the tongue while the Spanish, because of its inherent earthy sweetness, is a little more pleasing. In cooked foods, the French does seem to stand up to longer periods of cooking [+1 hr] than the Spanish variety - so adding the Spanish near the end is recommended. When used in something like a potato salad, vinegar dressing or Bearnaise sauce, the Spanish adds a little more sweet, fruitiness while still adding the unique and distinct tarragon flavor. Perhaps the best of both worlds!

Ready for a recipe to try out tarragon for yourself? Here's one of my favorites I found in a Readers Digest publication - Tarragon Pumpkin Scones. They have absolutely no added sugar and thanks to the pumpkin are loaded with anti-oxidants and beta carotene - Yeah!

2 Cups self-raising flour
1/2 teaspoon sea salt
3 tablespoons chilled butter - chopped into small cubes
2 tablespoons of finely chopped fresh tarragon
1/2 cup freshly grated Parmesan cheese 1 cup of mashed cooked pumpkin, chilled
1 large egg
2 tablespoons milk

Preheat oven to 400 degrees. Sift the flour/salt into medium bowl - adding butter and working it in with finger-tips until it resembles fine breadcrumbs.

In seperate bowl, mix egg, cheese, pumpkin, milk and tarragon.

Using a wooden spoon, fold in the remaining ingredients until combined. Turn out the dough onto a lightly floured surface and knead lightly until smooth.

Roll out the dough evenly to about 1 inch thick and cut out the scones using round cutter [or floured glass jar turned upside down].

Place the scones on a parchment paper lined baking sheet. Bake 18-20 minutes. Cool and enjoy with a cup of warm tomato soup!



Enjoy the day and experimenting with tarragon.
Carrie-Anne


Rolling Hills Herbs & Annuals

Rolling Hills at the Farmers Markets

About two weeks ago, the Redlands Saturday morning Farmers Market began its 2010 season and already, I can tell you it's gonna be a great one.

Returning for our second season, we are enjoying seeing neighbors we met last year and meeting new ones each week. What a complement this market is to the City of Redlands downtown, the Thursday Night market, and the overall atmosphere of our great city! [yes, I am bit partial - we live here, work here, all three of our children were born, educated and are growing up here - heck, our oldest is about to begin his college education right here at the University of Redlands this fall!]

In March, we began our presence at the Thursday Night Farmers Market at what most people refer to as "Market Night". Truth be told, I was not all that excited to be up past my 8:30 p.m. bedtime and downtown where it can be a little too loud and hectic for me [not to mention, cold,].

Having our oldest son Isaac with me has made all of the difference! He manages to park us, set up, tear down, keep track of what herbs and veggie starters are sold - plus he is really getting the hang of helping to answer questions and knows quite a bit about the plants and gardening here in the IE.

Yes, the market is sometimes very busy. I tell others that if I can do it, so can you! If all you are after is fresh foods, the certified section is between 6th and 7th street. We would love to see you! In just a few weeks time, we are saying "hello" to familiar faces each week. Just last week, a young friend from the Beaumont area stopped back in to let us know how great all of the plants he picked up several weeks ago are doing and picked up almost a whole flat to add to his garden [yes, we offer a killer special on a flat of plants to encourage you to plant a really great, abundant garden full of veggies and herbs!]

As to the Saturday morning market, you all have restored my faith that people eat both broccoli and kale. THANK YOU! Sorry Thursday night folks, more kale and broccoli plants have made their way into gardens in just 2 weeks by the early morning risers than all Thursday evenings combined! The challenge is ON!

Last Saturday, the second market of the season, we could see that people are getting their hands dirty and planting their home veggie gardens! Lettuce, beets, kale, tomato and oregano were the favorites as was the Ogen melons [if you have space, you must plant an heirloom melon this year! You will not be sorry!]

While I haven't quite adjusted to the pace of the spring season, with two markets per week and one more starting next month [Hey San Bernardino, here we come - Wednesday am 9:30 -1:00

Court Street Square at Court and E Streets. ] added to the full-time nursery growing operation which is in full swing - seeing all of you, my community at the markets does make it all worth while!

Thank you all for the kind and warm welcome you have given us! Thank you for valuing the work we do of naturally growing lots of yummy herbs and veggie starters for the gardens here in the Inland Empire. We are amazed to see how many more neighbors are choosing to purchase locally grown plants and produce.

On behalf of the vendors who come down each week to the local farmers markets, we thank you for your continued support !

Enjoy the day and see you at the Market!

Carrie-Anne

Rolling Hills Herbs & Annuals

Simple made Extraordinary

These days, finding both the energy and creativity for dinnertime meals is a bit of a challenge although I am sure I am not alone on this one. So, when a delicious, easy and quick meal springs forth from the deep recesses of a very tired and packed mind, it must be shared!



We will call this one Spicy Italian Chicken with Pasta - original, I know!



Ingredients:

2 good sized boneless, skinless chicken breasts - pounded thin

1 cup seasoned bread crumbs

1 egg - beaten [with about 1 teaspoons of water]

4-5 tablespoons of freshly harvested and chopped oregano leaves

olive oil

1 small white onion

4-6 chopped garlic cloves

1 teaspoon of crushed red peppers

1 large [16 oz] can of diced plum tomatoes

1 oz red wine

packaged pasta [we used spaghetti noodles]



Cover the bottom of a saucepan with olive oil, adding the chopped garlic, onion, 2 teaspoons of oregano and crushed red peppers. Saute mixture over low heat for 15 min or so. Stir occasionally.



Meantime, pound the chicken breasts thin by placing between waxed paper and using rolling pin to take out daily frustrations - flatten the chicken to 1/2 in or thinner by pounding it [hey, who said you can't sneak in a little therapy time while cooking?]

Combine the bread crumbs and 2-4 teaspoons of freshly chopped oregano in shallow baking dish.

Dip the flattened chicken breasts in the egg wash and then into coat with oregano/bread crumb mixture.

In a skillet, cover the bottom with olive oil and when warmed, brown the oregano breaded chicken breasts about 5-7 minutes on each side.


Back to the saucepan, add your canned diced tomatoes, red wine and season with salt. Cook 5 min or so and when chicken has been browned on both sides, cover them with your tomato sauce.

Cover chicken with lid and simmer for 10 min or so.

Serve on a bed of cooked pasta. A bit of Parmesan cheese finishes it off right!



Truth be told, I can not believe how good dinner was! The best part was that it fed all five of us last night and made for three lunches, today! Not too bad for a just before payday, cupboards are a little bare, Mom is dead tired [grumpy & hungry] family dinner!



Were you looking for a picture? What can I say, did the dishes and went off to sleep. Maybe next time.



Enjoy the day and this delicious recipe!



Carrie-Anne
Rolling Hills Herbs & Annuals

Edibles & Natives - Our Personal Story

You might think that because I am a grower by profession, my personal edible garden would be something straight out of Sunset Magazine or Better Homes and Gardens. Well, not quite.


Like most of us, setting aside the time to get into the garden can be a little challenging. Take last weekend for example. With my husband on board, we set out to plant our early Spring veggie garden. But instead, we found ourselves pulling weeds from other areas, transplanting plants that had been dwarfed by others, pruning, irrigating - all as we were trying to make our way to the garden patch to plant the "friends" we had personally grown and tended for months now!


As many of you know, we have a very large corner lot full of grass. When we moved in almost two years ago, we made the conscious decision to start eliminating lawn in favor of native and drought tolerant plants as well as plants that produce food. Hey, if you are going to pay for the water used to irrigate, you might as well get something tasty and be doing something good for the environment.

Immediately, we began our edible garden - in the front yard! [The back is for nursery growing]. We planted the orange, lemon, cherry, apple and two peach trees that we had containerized. We replaced lawn and ornamental with a mixed border of greens, herbs, edible annuals and perennials.

Connecting the edible side of our yard and the ornamental has been a process. We decided to utilize the sloped area that connects the two with a replica of a dry riverbed using a combination of lavender [which is edible and low water, once established] and native manzanita [which is great for slope stabilization]

Last fall, needing to get the manzanita and lavenders in this ground, we planted on this connecting slope while the grass was still in place. Although this is really not the best way to plant, I kind of like it. It allows something new go begin while the familiar stays in place - easing my eyes and our neighbors to what can quite often be a change that alters the landscape so severely, but in a good way!


Just last month, with the help of our friend Jorge, the grass surrounding our new plantings was finally removed. As I was trying to make my way past this area, on my way to plant our little gem lettuce, purple cauliflower, Calabrese broccoli and the first of our heirloom tomato plants, my husband got a little held up on the corner. I looked behind me and there he was laying down cardboard where the grass had been and covering it with fill dirt- a technique called lasagna layering - which I highly recommend for removing portions of lawn to create new beds. In short, the cardboard suffocates the grass, decomposes which encourages worm activity galore and you can have an instant new garden space in just a few hours!


We did make it to planting our garden that afternoon. We took out the beautiful mesclun, muzina and kale which we allowed to go to seed. We applied some of compost and pelleted chicken manure to the bed, digging it in about 2 inches. We added a few more lavender plants to the dry creek bed area, sweet lavender which looks like the English variety we all love but which actually does a bit better in our climate. We even added a gooseberry plant, tucked up near the top of the slope and then watered for a good long time using the "old fashioned" sprinkler we moved around several times.


I love to water this way, especially at the end of a good day in the garden. So, last weekend, I sat on the corner, under the giant sycamore on the portion of the lawn that is remaining and took in the view, my neighborhood and the garden itself.


Is our garden any closer to being one straight out of a magazine? I don't know, but it sure is working for us . The bonus, our neighbors don't seem to mind the missing grass and front yard full of vegetables.

This is good.



Enjoy the day!

Carrie-Anne
www.Rollinghillsherbs.com

Your Raised Veggie Garden

Well friends, Mother Nature has given those of us in sunny California the best gift we could ever ask for - the sun and warmth is back!

Don't get me wrong, I like the winter season, some. I like rain a little more. But what everyone who lives here really loves, is the warmth and the cloudless sky. We love wearing white year round along with our flip flop sandals. We like starting up our barbecues a little earlier than Memorial Day and we love being able to start our veggie gardens just about the time we set our clocks ahead.

As many of you know, Rolling Hills has returned to the local farmers market - the Thursday evening one here in our hometown of Redlands. Being back at the market is giving us a chance to visit with our community and learn of the triumphs and failures our neighbors have been experiencing in their home gardens. I am going to guess that no matter where you live, some of the stories are quite universal. Let's start with the raised beds.

For quite sometime, a big focus in vegetable gardening has been the use of a raised bed in place of the traditional "in the ground " garden. Let's face it, not all of us have the large open space our grandparents had for a vegetable garden. Swimming pools and water features have filled our backyards. Our landscapes have become polished ornamental features to accent our homes. Until quite recently, having a vegetable garden has not been all that fashionable in our mainstream culture. Even today, years into the greatest economic crisis of our time, the thought of planting strawberries in a front yard flower bed instead of using the cookie cutter annuals that can be found in any gasoline station landscape, still meets with some opposition.

Raised beds provide a unique opportunity for many. Gardening in this manner does not resemble our grandparent's gardens. It allows us to keep our gardens predominately ornamental, adding the raised bed as a functional accent to our existing landscape. Perhaps the greatest appeal is that the raised vegetable bed is a quintessential "weekend project" that families rally around. With some lumber, a few bags of potting soil and an arm full of herb and vegetable starters, by Sunday afternoon you can have a complete edible garden growing right before your eyes.

Well, kind of.

Sure, the gardens go in, they grow, flower and if lucky, there is some yield - just not the yield you are looking for. Guess what friends, it probably is not YOU! It is the soil you are using and the fertilizers you are not! So for everyone who has ever tried raised bed gardening or is thinking of it - here are our tips for growing your best garden - ever!

Location

Does the spot you are choosing get at least 6 hours of sunlight? Plants need sunlight to grow strong, resist pest and disease and to produce well. I recommend if possible to place your garden in a spot that is quite visible from inside the house - outside the kitchen window or even by the front door. Why? Because you see it. While they do grow for the most part on their own, when we can see our gardens, we notice when they need a little more [or less] water, when their color or size is not quite right. Seeing these early signs helps avoid the "oh my gosh, something is eating my plants" phase.

Soil

O.K. friends, "organic potting soil" is not soil. For small pots, it might be alright. But for growing in a raised bed container - we like the idea of building a bed about 2 feet high by 4 feet wide by 4-8 feet long [the length depends on your family size - family of 4+ use the larger size] using the existing dirt as the base from which you mix in enough compost [you can pick up a compost bin from most Cities and make your own] or use E.B. Stones Planting Compost and add some gentle, start-up fertilizer like E. B. Stone's Sure Start . You can find these awesome organic products at our own local nursery - Cherry Valley Nursery. Be sure to let them know we sent you [no, we do not get a commission but we also don't get to stop in and saw hello as often as we would like !] * a quick note, mark the calendar with the date you applied fertilizer so you will know exactly when to reapply.

Fertilize

Plants that give us a high yield, plants like tomato's and peppers for example need to be fed throughout their production cycle. We highly recommend E.B. Stone's organic tomato and vegetable food. Yes, other products help the plants grow nice and green and tall but at the cost of fruit production [too much nitrogen, not enough phosphorus]. Use this fertilizer when it is time to feed the garden following the initial application of sure start [the very gentle start up fertilizer] and reapply according to package directions [usually every 6 weeks during the growth season].

Water

This is where seeing your garden really comes in handy. Yes, you can drip irrigate at the base of your plants, which is a great way to conserve water and avoid leaf damage caused by spray - but we really encourage you to hand water. Why? Time spent in your garden is good for you and the plants! When you are watering, you can look for signs of despair. You can pick off bugs, pull weeds, pinch plants back to encourage growth. You can enjoy the colors, fragrance and feel of your plants. You can enjoy the taste of a warm, fresh strawberry or cherry tomato. Heck, the bed is pretty small so how long will it really take to water the garden? Besides, daily visits help decrease that Saturday morning spent only pulling weeds [hence why most of us do have some negative memory associated with the home vegetable garden - that and the darn tomato worms!]

So everybody, we hope you will enjoy the balmy weather we are having, along with the added evening sunlight and visit us this Thursday at market night. We have got the most beautiful heirloom lettuce, broccoli, kale and cauliflower starters along with an edible flower mix that will be as beautiful as it will be tasty when it blooms!

Enjoy the day!

Carrie-Anne

Heidi

Today, I do not write of the garden. Instead, I write of Life and its predictable yet somber cycles.Yesterday, our family said goodbye to one of the dearest presences we have ever had in our life - our friend of over 6 years, Heidi.

Heidi came to live with us "temporarily" while her owners traveled to Japan for medical treatment. Heidi was 12 years young then. She drank coffee each morning and expected ice cream each evening. She was accustomed to long walks and laying on a blanket covered sofa. Heidi never knew she was a dog, that was until she came to live with us permanently.

We didn't choose her, she choose us. I guess she knew what she was doing. Joining a home of three children, 4 cats at the time and a home where we already had a dog could not have been easy given her age and life experience. She learned English, given her original families native tongue was Japanese. She was abruptly weaned off coffee, ice cream, sugar and grocery store dog food.

She was expected to go out side each day versus being an inside couch dog. She was expected to eat dinner each evening not from food passed under the table or off china but from actual dog food bowls. Despite her previous owners instructions, we did not always filter her water or walk her daily. We didn't brush her everyday either.

What we did do is love her with all of our heart. Despite faking being cold and not being able to hear us, we saw past all of this and we loved and accepted her. We realized that for her, living with us allowed her to genuinely have the life experience of being a dog. For us, she gave us love, protection, an opportunity to develop greater patience and compassion.

A few months ago, the signs of old age became undeniable. Heidi's hips hurt. Her sight diminished. Her hearing was even more selective. The most painful part was watching her mind slip further away. She acted erratic, circling or wandering sometimes for hours. Despite it all, she got up each day [although later and later] and spent them as close to us as she could.

Trying all we could to hold on and comfort her, we contacted Dr. Chauhan of East Valley Pet Hospital a couple of weeks ago. He and Jo came out and visited Heidi here at home. As you can imagine, the news was not unexpected but still no one ever wants to hear it. We decided on cortisone shots to help with the arthritis and while it was helpful, the Heidi we knew was fading.

Yesterday, I got Heidi ready for her follow up visit, prepared to continue with the cortisone treatment and perhaps have her nails clipped. I scheduled an appointment early enough in the day so that she could get in her full nap time. When we got to the Vet's office, I waited with her in the car, mindful that at her age the noise of the vet office might be just too much.

I left the appointment, alone.

Today, I am mindful of the gift Heidi was to me and our family. I am mindful of the loyalty and love we mutually shared. I am mindful of this journey called Life - how beautifully it begins and it must reach an end. I am reminded as I sit looking out over the nursery full of young annual plants that just a few weeks ago, were mere seeds - life is a series of cycles.

There is some comfort in that.