Possum Creek Herb Farm-Blog

What's New at Possum Creek Herb Farm

2011-11-03T13:35:00.002-04:00

Facebook seems to have become the "go to" place for many of our updates. I feel like we have let our blogging friends down and hope to spend a little bit of time here each week talking about what we're doing and letting you all know what is growing.

Fall has really been beautiful this year. Just outside my office window the hickory trees, maples, dogwoods and sassafrass have been just breathtaking. Even on a gloomy day like today, the golden light that is shining in the windows brightens every task I set out for myself today. The greenhouses are all snug and secure for the winter with new plastic and I await anxiously the arrival of new heaters that will allow me NOT to have to walk to the greenhouses in the dark and cold to turn them on. Woo hoo!

A couple of points of business here to help us all keep straight with spring ordering:

Wholesale orders: We are now charging a deposit of 30% on all wholesale orders.

Retail orders: There has been a price increase effective with all new retail orders for Spring 2012 shipping.

Shipping Options: We offer UPS, USPS and UPS 3 Day Select. Wholesale orders are manually calculated . We are also offering a flat shipping fee for orders $50.00 or more . You must choose a zone to correspond with your order. It sounds complicated but when you check out of our cart and have to choose a shipping option, just read through them and see which one applies.

Okay, I said lastly, but this is really important....we have begun taking steps to start the process of certifying our plants organically. This is a huge undertaking and one that will be more than a year in the making so there may be little hiccups as we go along. So, if you see us walking around mumbling strange codes under our breath, just know that we are learning the rules and doing our best to follow them according to the National Organic Program of the USDA. You know us....rule followers to the end.

For those of you that have been following the new puppy named Belle saga I just want to let you know that she is starting to settle into our routine. She has doubled in size. Has an impressive bark and sweet disposition when she isn't trying to eat my fingers or chew my hair. We think obedience training is in her future but a good farm dog she will be.

Let us hear from you!

5 tips for using medicinal herbs - timesfreepress.com

2010-03-06T07:51:00.000-05:00

We love to talk about herbs. Here our local newspaper, Chattanooga Times Free Press featured an interview about medicinal herbs.
5 tips for using medicinal herbs - timesfreepress.com

Herbal CSA

2010-01-10T13:46:00.004-05:00

Seriously? I haven't blogged since August? Well, let's change that right now. Months have gone by but they haven't been idle months. Okay, December was fairly idle after the Holiday Market at the Chattanooga Market ended. I did take a little time off to prepare for the holidays and get the greenhouses ready for what is turning into a very cold winter. But, in and amongst that downtime there was definitely some planning going on. I will share a little bit of what we're planning in 2010 in the next group of blogs. Hope you are as excited as we are....

Beginning this year Possum Creek Herb Farm is offering the opportunity for local and not so local folks to enjoy a very unique venture. We have created an herbal CSA for those who would like to subscribe. An herbal CSA is a community sustainable agriculture solely based on herbs. It begins in April with the offering of organically grown herbs to each subscriber. As the months progress herbal offerings such as teas, bath brews, seasonings, balms, salves, jellies and other herbal products will be available.

The herbal CSA will run for six months which will include April, May, June, Aug., Sept. and October. The fee for the entire subscription (once a month pickup or delivery) is $250.00 payable at the time you subscribe. This fee will enable the farm to have working capital that will be used for seeds, supplies to create the products, soil and so on. In a way, you as the subscriber are buying into a share of the farm. It's like having your own little piece of Possum Creek Herb Farm without actually getting dirty and sweaty working in the gardens. Subscribers will be able to pick up their box the first Saturday of each month (delivery option is available) or you can pick up your box the first Sunday of each month at our booth at the Chattanooga Market.

We are in our infancy with this new program and while we expect things to go fairly smoothly, stuff does happen. We will keep our subscribers informed as to any changes that may occur. We are really looking forward to this program but we can't do it without you. We do also have a plan for our internet friends that would like to join us so don't let distance keep you from joining up.

Details are available at our website or if you have questions please feel free to email us at herbfarmer@bellsouth.net and we will be glad to answer any questions you may have.

Chattanooga Market....summer is at its best

2009-08-08T19:18:00.003-04:00

July was such a gentle month in the way of weather. Cooler than normal temps and several days of rain made for weird gardening or no gardening at all. Tomatoes stayed green, squash didn't well make squash and zucchini was missing from the family table. But oh how things changed when temps heated up again. We're baking in the upper 90s now but the gardens are producing like gain busters. Dozens of tomatoes and peppers are being harvested several times a week and even the weeds seem to be behaving in the heat.

We're still going strong at the Chattanooga Market. Oh sure, plant sales are trickling off, but we would be surprised if they didn't. Seasonings and tea sales have been brisk which gives us the motivation to create more blends for the fall. And the bath brews are making a comeback as they always do about the time kids are heading back to school. I had to laugh today when I looked at the calendar and realized that in four months we'll be doing our annual Holiday Market. Last year it was in the low 30s for the entire weekend. Maybe that will keep me a little cooler tomorrow when my shoes stick to the pavement on the way out to the car. "Jingle Bells...Jingle Bells...Jingle all the way..."

For those of you who like a daily dose of Possum Creek Herb Farm check out the Facebook pages. Just type in Possum Creek Herb Farm and you will find us.

See ya Sunday....

Busy Spring Season

2009-05-20T10:52:00.004-04:00

I can't believe how fast the time has gone since I last blogged. It has been a mad circus of keeping plants healthy, processing orders, pulling plants for orders or taking to the Chattanooga Market and then shipping plants early each week. Take a breath and then let it all start all over again the next week. Normally wholesale plant season wraps up by the middle of May. All of the nurseries have their orders in and shipments are usually on their way no later than the first of May even to the farthest portions of the country. This year is different. We are getting more last minute orders or orders that need to turn around in less than a week. We have several of these orders yet to go with the last one going out the middle of June. The greenhouses are going to look mighty empty after that. A good thing.

We have been having a grand time each week at the Chattanooga Market. We began the season on April 26th with a double booth. Expectations were high for opening day but the crowds even impressed the market manager with their huge numbers. We capped out for the first time since we started there. Capping out is when you reach the sales number set by the market. After you cap out everything you sell is all profit. The three weeks since then have set record sales for us as well. We're just shaking our heads in amazement. The number one herb that everyone is buying? Why, basil of course! Followed by Rosemary, Pineapple Sage, Tarragon and Bay. There are going to be awful lot of pretty herb gardens in Chattanooga and the surrounding area in a few short weeks. We're looking forward to the rest of the spring season and the surprises it seems to be holding for us.

Thyme to Plant the Herb Garden

2009-04-17T07:46:00.005-04:00

Herbs...herbs...herbs....orders have been coming in since January for everything from Basil to Thyme and we're so happy to see them finally go out of the greenhouses and into the mail or into the brown truck. Being that herbs are so easy to grow we often wonder why everyone doesn't grow them. They don't require an enormous amount of space and they thrive on benign neglect. They just need sun, some afternoon shade and water along with some well draining soil. Herbs will often grow in rocky soil and some even prefer that.

In the southern region of the country many herb gardens are already in and are giving their owners a daily fragrant harvest. Here in the mid-south we're still waiting on some drier weather before beginning the planting. If you have been reading our blog you know we're working on revamping the backyard into victory gardens. Well, the raised beds are built, dirt has been delivered and the kids will be wheelbarrowing the dirt into the beds on Saturday. We added an additional bed for just herbs such as Parsley, Sage, French Tarragon, Lovage (love my Lovage), Chervil and so on. I will have a couple of pots full of mint and want to start a Bay once again since my ten year old Bay died last fall.

Up north the weather is much improved since a few weeks ago. Garden centers are opening up and many offer our herbs in their selections. Planting begins after the last frost date which can vary depending upon where you live.

So, from our farm to your garden Possum Creek offers some of the healthiest and strongest herb plants on the market. Try some in your garden this spring. www.possumcreekherb.com/shop.html or if you live in the Chattanooga area come see us at the Chattanooga Market every Sunday from 11:00-4:00 (eastern) beginning April 26th.

Mail Order - Gardens in a box

2009-04-05T10:41:00.002-04:00

Mail-order Herb Plants….Garden in a Box

By now the avalanche of seed and plant catalogs has tapered off to a trickle. The mound of magazines beside the chair pulled up close to the fireplace is almost all in the recycle bin and your orders are winging their way via mail, internet or phone to your favorite herb and perennial companies. And you are sitting back and waiting on the boxes of lovely plants to come to the door. Let me ask you something. Ever been disappointed when you opened that box of plants that you paid a lot of money for? Sure you have. We all have. We have all fallen under the spell of the plant catalog with those big, glossy pictures of full size plants and the sexy description that always follows. And we are so sucked in to buying those pretty pictures. We anxiously await the UPS or FedEx dude to bring our treasures only to find very small and very UN-like the picture plants. Ah yes, we have ALL been there before.

Here are some tried and true suggestions when ordering from mail-order plant companies to insure that you are receiving healthy and happy plants. And that said plants will grow and prosper in your garden or in pots on your deck. First and probably most importantly, get to know the people who are growing the plants for you. That may mean letting go of the well-known plant company and finding a small, family owned company. Chances are when you call a smaller company; the owner will most likely be the person answering the phone. If not, there is without a doubt, that if you will leave a message, the owner will call you back as soon as she can wash the dirt off of her hands and get to the phone. Ask questions about the plants such as will they grow in my zone? How big are the plants at the time of shipping? This is important because in your mind you are seeing those slick pictures of full size plants and that’s what you want. Full size plants will not be what are in the box upon arrival. Plants should be, on average five to size inches tall if you had ordered say Rosemary for example. If you ordered Thyme the pot should be quite full and lush. Ask how the plants will be shipped? Which carrier is bringing it and what will they charge? We all know shipping rates are expensive and I truly do not see that changing anytime soon. However, be aware that some plant companies charge shipping and HANDLING which will be added to the total. Or some companies will add a few bucks to the total to cover the cost of the packing materials. Not all companies do this and the ones that do should indicate their practices somewhere on their website or in their catalog. Find out too, if the company you are ordering from is using recycled material. Getting a box full of packing peanuts can be quite irritating. But if plants are gently but firmly wrapped in newspaper and laid in a cardboard box sturdy enough to withstand the worst UPS driver’s handling then that might be more environmentally friendly.

Timing is everything when ordering via mail-order. We all get antsy in January and start placing our orders. Disappointment sets in when we find out we are not going to get our plants until the weather is just right in our part of the country. And that is as it should be. If a plant company is shipping plants in January then they had better be packing those babies in fur booties. Some companies do ship plants in winter but for the most part they are shipping to greenhouses and the greenhouse operator is aware they are coming and are willing to pay for the quicker shipping. Usually in that case an order was placed many months ago and the order has been divided up into multiple deliveries. When ordering from a website, utilize the comments section. Tell the company when you would like your order and if you will accept substitutions. Plant companies do not hire mind readers. So, if there is nothing noted in the comments section very likely someone is guessing when you would really like your plants.

Okay, it is now March going into April. The weather is balmy in much of the regions of the U.S. and the UPS and FedEx drivers are starting to make their deliveries with your precious plant orders. Now what? First, if you are expecting a plant order keep an eye out for a box. You never know where the driver might stick it. Front door, back door, basement door, garage door is all the same as “to the door” with delivery drivers so look for your box. Carefully pull or cut the tape away from your box using a knife or scissors. Don’t stab into the box. You might stab into a plant. Find the packing list or a copy of the order. There should be one attached to the outside of the box or tucked inside on top. Begin pulling out the packing material and unwrap every plant. Do this the same day it was delivered. Make sure you got what you ordered. Each plant should have a tag or possibly the name of the plant is written on the material used to wrap the plant. If it is fairly warm outside, put the plants in a shady area like under a deck or on a shady porch. Give them all a little drink and leave them alone for a few days. If it is brisk and cool outside, do this in your basement or garage. Look at each plant to be sure that there is a good stem with several leaves. Some plants hate to be in the dark, hate to travel, and are really fragile. The plant company does everything they can to insure a plant will make it to your house, but there are those times when stuff just happens. The stem breaks or there might be other damage. Yellow leaves do not count as damage. That’s the plants defensive mechanism kicking in. The leaves will fall off and new growth will not be far behind. Once the plants have settled in to their new environment and have hardened off they are ready to plant. Recycle the packing material and enjoy your new plants.
You may be wondering why we know so much about the mail-order plant business. It’s because that is what we do. For eleven years Possum Creek Herb Farm has strived to grow, sell, and ship healthy plants that will survive a trip in the back of the brown truck and arrive alive at your home. We are very conscientious of what it takes to wrap and pack one plant or a hundred and one plants so that breakage is at a minimum. You will not get over fed, over watered or plants sprayed with non-organic pesticides from us. Dinky little plants do not get shipped. It is just our rule and we hold ourselves to it. We do answer the phone when it rings and we do return messages if they are left on our voicemail or email. And we love to answer questions about the plants you want to purchase so ask us. And use that comments section on our website. Get to know us. You might just throw all of those catalogs away in January knowing that when you are ordering herbs and perennials from Possum Creek Herb Farm you are getting a little bit of Pat and Michele in every plant you purchase. Article excerpt March/April 2009 issue The Essential Herbal Magazine

Lemon Verbena

2009-04-05T10:37:00.003-04:00

Lemon Verbena

Aloysia citriodora
Family: verbenaceae
Shrub to 8 feet
Hardiness Zone 8

In the language of flowers, Lemon Verbena, means “enchantment”.

History:
Highly favored by Victorian ladies during the heat of summer, they placed leaves in handkerchiefs so they could inhale the lemony scent to ease the symptoms of heat. Leaves were also placed in water bowls to scent the air bringing about the “finger bowl” which is passed around the dinner table between courses to refresh and cleanse the fingers.

Lemon Verbena is a shrub with arching stems that branch out to narrow, sharply pointed pale green leaves that are whorled in groups of three and four. Blooms are not scented and though small, appear in July and August to give a clear white color to the top of the plant.

Lemon Verbena was named in 1784 to honor Maria Luisa, wife of King Charles IV of Spain and refers to the perfect lemony scent of the leaves. Possum Creek Herb Farm considers Lemon Verbena to be the best of the lemon scented herbs. It has such a true lemon scent that it lends itself to a multitude of tasks.

Cultivated for perfume, essential oil, absolute and concrete’. Leaves are cultivated for tea, potpourri, sachet and flavoring of food. Extracts and tinctures are used in the formulation of liqueurs. Lemon Verbena oil is considered GRAS (generally regarded as safe).

Constituents: Antifungal, analgesic and anti-diarrhea

Cultivation:
Hardy to Zone 8. Frost and wind protection is needed. Most gardeners treat Lemon Verbena as a tender perennial and bring the plants inside during the winter months. Plants grown in cool greenhouses lose their leaves through winter only to leaf back out in the warmth of spring. A neutral ph and well draining soil is best for this plant which does best in full sun. Susceptible to spider mites and white fly in hot, dry conditions.

Propagation: Cuttings from new growth. Layering has also been successful.

Lemon Verbena Potpourri
30 drops of Lemon Verbena essential oil
20 drops of Lemon Balm essential oil
5 drops Orange essential oil
5 drops Lavender essential oil
1/3 cup Orrisroot or oak moss sifted
3 cups Lemon Verbena leaves
2 cups Calendula flowers or yellow rose petals
¾ cup dried lemon peel ribbons
½ cup lemon scented geranium leaves

Add oils to orrisroot or oak moss and blend. Oils should rest for several days with the orrisroot or oak moss. Add oil blend to botanical and gently mix. Store in covered container for three weeks being sure to mix gently each day.

Finger Bowl
Small, pretty glass bowl
Several clean Lemon Verbena leaves
Water
Float three to four leaves in a bowl of water. Pass around the dinner table between courses with a clean towel.

Tea Blend-by the cup
6-8 Lemon Verbena leaves
2-3 Lemon Balm leaves
2-3 Orange mint leaves
½ teaspoon dried Ginger
2-3 whole cloves
Place blend in tea or muslin bag and place in mug. Pour just boiling water over the bag and let bag simmer for five to six minutes. Creates a very warming tea that is great for winter. For summer simmer the tea for ten minutes, remove bag and add ice.

Creating an Herbal Wedding Bouquet

2009-04-05T10:20:00.005-04:00

Herb gardens are indeed magic and with some special planning a very aromatic and symbolic bouquet can be conjured up from the earth. All brides dream of a bouquet that is unique and different and a herbal bouquet fulfils that desire. The herbs that we want to use are not readily available at your local florist, so we will have to grow the herbs ourselves. A homegrown wedding bouquet will keep the guests talking for months while they remember the fragrance, beauty and folklore.

The flowers and herbs have their own language:
Rosemary- for remembrance
Sage- virtue and esteem
Lavender- best wishes
Myrtle (Myrtus communis microphylla)- a symbol of love and fertility
Ivy- friendship
Globe amaranth- unfading love
Mint- virtue
Roses- love
Even the colour of the rose has meaning:
White roses signify simplicity
White and Red roses together- unity
Multiflora rose- grace

There are a number of great books about "The Language of Flowers," although after reading many they sometimes contradict each other. All of the herbs and flowers for this project should be harvested early in the morning or in the evening, when they are full of moisture. Take clean containers of water with you out to the garden. Use a sharp knife to cut the stems on a slant. Remove any lower leaves and thorns. Let the floral material stand in clean tepid water for at least two hours, or ideally, overnight. This conditions the flowers so they will not wilt. The old fashioned fragrant roses are the best, but if you feel uneasy about the blooming time and the quality, order them from the florist. You will also need two or three stems of baby's breath. There are many different types of bouquets, tussie mussie and cascade styles are the prettiest with herbs. Tussie mussies are round, easy to design and very attractive. The bouquet begins with a rose bud in the middle that you carefully surround with circlets of the wedding herbs- rosemary, lavender, more roses, mint, myrtle, ivy, baby's breath and a circle of leaves (perhaps scented geranium or woolly lambs ear). Add a lace bow and place the flowers in a special tussie mussie holder or wrap the stems in an antique handkerchief. The traditional shape is a cascade design. Cascade is basically a round circle with trailing material at the bottom to create a vee shape.

What you will need:
1 colonial type oasis posy holder (at any florist)
3 feet of lace
1 antique handkerchief / tatting / special article that can be added to the bow
1 florist wire
1 florist pick
1 dozen roses
10 to 15 sage stems (I like to use a fruit- scented sage)
10 to 15 rosemary stems
15 to 20 lavender blossoms on long stems
3 to 5 stems of myrtle
3 long sprigs of ivy (12",15",17")
6 shorter sprigs of ivy (approx. 6")
3 or 4 stems of baby's breath (approx. 5")
Start by fashioning the bow. It can be made ahead of time. If you are having difficulties, have someone else make it for you. Just keep in mind the size of the finished bouquet- you don't want the bow to be overpowering. Incorporate into the bow a lace handkerchief from Great Grandmother or an antique ribbon or tatting done by a family member to give that special flavour of heritage. Tie "Victorian Love Knots" in narrow ribbon; as you tie in the knots repeat the bride and groom's names 3 times which is a symbol of luck for the bridal couple. Now the fun begins! Soak the posy holder in water until saturated. Place in a bouquet stand so the holder will be off the work area. If you don't have a store bought stand use a tall, narrow vase to get the posy holder up into the air.

Have all your conditioned floral material gathered in separate vases or jars. When I harvest the herbs and flowers I gently secure the stems with an elastic band. When it's time to work with them, the elastic is cut making the stems easy to handle. Place the greenery first. Rosemary sprigs can be gently pushed into the oasis (about 1/2"). Do this at quarter intervals around the posy holder. Repeat with the other green herbs each time in a new section: be very symmetrical. Always balance the stems opposite each other. To give the bouquet depth start in the outside perimeter. Then when the outside perimeter is full, start placing the greens in the middle. Insert the 3 long pieces of ivy into the bottom to establish the length of the cascade. The shorter ivy is to be placed throughout the top circle space. The shorter roses should be placed into the middle area to form a pleasing circle. Make sure there is a rose just off the centre point and all the rest will fall into place. Save 3 or 4 longer roses to repeat the line of the cascade with the ivy. Gather together 3 stems of lavender at a time and place throughout the bouquet. Use the baby's breath and any other herbs and flowers you wish to add to fill in any gaps.Mist the bouquet well and add the bow that has been attached to the florist pick. Carefully push the pick into the oasis about 2/3 down the design, until it feels well secured. Place your finished HERBAL WEDDING BOUQUET in the refrigerator until picture thyme!!

If you feel that you have more of a green thumb than a creative one, why not grow the herbs and flowers and ask a florist to design the bouquet for you.
Oh yes, and after the wedding you may want to root some of the ivy, myrtle, mint and rosemary for the next HERBAL WEDDING BOUQUET.

SUGGESTED READING
· The Victorian Language of Herbs & Flowers, by Kathleen Gips, TM Publications, Chagrin Falls, OH 1990
· HERBS for Weddings & Other Celebrations , by Bertha Reppert , Storey communications, Inc. 1993
· Tussie - Mussies , by Geraldine Adamich Laufer , Workman Publishing, NY. 1993
. Planning an Herbal Wedding, request by emailing us at herbfarmer@bellsouth.net

Gardening with Kids

2009-04-05T10:17:00.001-04:00

Earthworms, dirt and kids. Nothing is more fun than gardening with a child. Whether it is creating an elaborate sunflower bower or a bean teepee or a zinnia zoo, children gravitate to the soil and let their imagination take over.

Herbs lend themselves well to gardening with children. All of those textures, shapes and scents give children hours of enjoyment. What child hasn’t come running to a parent or grandparent and said “I know where the fairies live” and take you to look under the lamb’s ears. Some herbs that children find enjoyable are lavender, pineapple sage, mint, Johnny Jump-ups, Love in a Mist, Thyme and Scented Geraniums. Little girls love using the leaves to make little dresses or cups to hold tea for that special party. Little boys love sailing leaves down a stream or making airplanes.

There are no special tools when it comes to gardening with children. A little time and patience, some large seeds or sturdy little plants and a shovel is all that is needed. Children love to see things grow and to be able to take care of something that is all theirs. Remind them to water and tend their seedlings and plants and watch them nurture that plant until it is grown. Make sure to put a tag with the child’s name on it next to the plant to remind everyone whose it is. You will indeed make them proud.

To make a sunflower bower sow several tall growing sunflower seeds around each leg of a tripod. As the sunflowers grow gently wind them around each pole all the way to the top. The tripod will fill in with the leafy sunflowers and the flowers will cover the “roof”.
Here at the farm we are growing our sunflowers all around the little green playhouse. Won’t it be pretty? And we will make the birds happy too.

Swamp Water
A large cooler
Lots of ice
Lots of fresh herbs…mints, pineapple sage, anise hyssop, lemongrass, lemon verbena, rose petals (unsprayed), monarda and edible flowers
Early in the morning add ice and fresh herbs to the cooler. Let it all steep together for several hours. A delightfully cool drink loved by kids and adults too.

Fairy Gardens

2009-04-05T09:57:00.003-04:00

A Fairy Garden

Whether large or small, creating a fairy garden is the perfect activity for the creative gardener. We chose to make a small one that a child would enjoy playing with and rearranging. We took a large but shallow terra-cotta container with a drainage hole in the bottom. If your pot doesn’t have a drainage hole, drill a few smaller holes with a masonry bit attached to a drill. Fill the container with a good light-weight soil mixture. We create our own blend here at the farm which is a mixture of a light soil less blend, a few handfuls each of vermiculite and perlite, and a handful of sterile sand and composted worm manure. Make sure it is moist before you begin planting. The soil should come to just below the top of the container.

Now for the fun part. Herbs incorporate themselves well into a fairy garden. They do not grow too quickly and if they get straggly, a little trim is all that is needed to keep things neat. Fairies require places to hide so incorporate some taller bushy herbs and plant them at the back of the container. We chose Rosemary 'Arp' and Rosemary 'Cascade' as the “forest”. They also enjoy soft places to rest upon after play. We chose ‘Magic Carpet’ Thyme and ‘Elfin’ Thyme for the carpet and planted it near the shade of the Rosemary. Johnny Jump Ups and Pansies added color and gives the fairies material for their skirts and caps. We added a few garden tools, a bench and tiny pots so the fairies could complete their gardening chores. A pebble pathway leading to a little clump of lavender completes the miniature garden. Gentle watering of the container is needed daily. Container should be kept in partial shade to be enjoyed by the wee folk and the larger folk.

Start Herbs from Seed

2009-04-05T09:42:00.002-04:00

There are a great many reasons for starting your own herb plants from seed. Most gardeners are first prompted to venture down this road by this motivator: necessity. How many of you have wished for the perfect herb to fill in that one last spot in the garden or the perfect shade of pink in your flower border and then have gone to your local garden center only to find out that it is not available locally? Economics is another motivator for starting your own seed. Plants, especially exotic, can be expensive even to buy just one and often one is not enough. Starting plants from seed often gives us more plants than we need. Quality is another motivator for seed starting. Often the plants found at the local big box stores have been sitting around at the mercy of whoever remembers to water it. Starting plants from seed at home insures that plant health is controlled which gives the plant a good start for a long life.

Finding the space to start your seeds could pose some logistic problems, so before you actually begin, decide where you plan to keep the trays. Seeds need warmth and moisture to germinate and once germinated they will need light. My suggestion is that if you don’t have plant lights or fluorescent lights use what you have in the house. Seed germinates between 65 and 70 degrees Fahrenheit. The top of the refrigerator or the top of the TV. or a warm windowsill are all good places to start the germination process. Before you begin your seed starting adventure gather a few key items. Containers can be of various shapes and sizes. From propagation trays with domes to clean egg cartons, these will work as long as they can hold a little seed starting mix and can handle a little moisture. They must be clean and free of contaminates. Wash the trays with one part Clorox to 9 parts water and rinse well. As with anything else in life the preparation of growing medium for seeds can be as simple or as complex as you want to make it. We chose to be as simple as possible with our growing mix opting to pick up several bags of the Jiffy like mix at our local home improvement stores. Pre-moisten your growing mix before using will kept the dust down and make sowing those tiny, tiny seeds a whole lot easier.

Most seeds can be sown straight from the packet, but on occasion seed jackets are too tough and germination is virtually impossible. By chipping, nicking or soaking the seeds for a period of time in warm water, the jackets will more likely open up and receive the moisture needed to germinate. Most seed companies give you some information about the best method of preparation so read the back of the package carefully.

Eliminate confusion at sprouting time by marking your trays with its contents. Little white tags with name of seed, when sown and any other pertinent information can be written down. Tamp down the medium and level off in the container. Make indentations or rows for the seed keeping the depth according to package instructions or your own experience. Either with a pinch of two fingers or a gentle shake of the package those tiny seeds will be on the growing medium. Tamp down the seed to make contact with the medium. Cover your seed trays with plastic wrap or plastic domes to retain moisture. Place under growing lights or on top of refrigerator. Most seeds will germinate in 7-10 days with some exceptions. There are some herb seed that requires refrigeration before sowing. Again, experience and a little research will give you the information needed to reach a high rate of germination.

Once germination has occurred take the domes and plastic wrap off the seedlings. Place seed trays under grow lights or near a sunny window. Turn the trays often to insure that the seedlings are receiving enough light and watch for drying out which occurs quickly. Damping off occurs when the stems of the seedlings rot at the soil surface. The seedling falls over and dies. Water the seedlings by sitting the tray in a pan of water or the sink and let the moisture absorb from the bottom. Once the herb seedlings have a true set or their second set of leaves it is time to transplant to their new homes. Pot up the new herb babies in clean and sterile pots. Use a potting mix that is friable and light. Poke a small hole in the potting mix. Gently pry your seedling out with a popsicle stick under the roots and gently place into hole in potting mix. Lightly tamp soil down and gently mist. Water until well established.

Some of our favorite seed companies are Seed Savers Exchange, http://www.seedsavers.org/ and Horizon Herbs, http://www.horizonherbs.com/.

Excerpt from “Starting Herbs from Seeds” by Michele Brown, 2002.

Herb of the Year, Bay Laurel

2009-03-28T14:53:00.009-04:00

Herb of the Year 2009….Bay

(excerpt article from The Essential Herbal)

Laurus nobilis means renowned and suggests greatness. Ever seen a fully grown Bay tree before? Sixty feet is not uncommon in Mediterranean regions where it grows in the wild. What are we talking about? Why the Herb of the Year for 2009, of course. Bay.

Back in the early 1990’s the International Herb Association created a program where an herb was designated to be studied during that particular year. An herb must fit a certain criteria in order to make such a prestigious list. Criteria must be met in the culinary and medicinal usage of the herb. Ornamental, cosmetic and crafting usage must also fit the criteria as well.

According to lore, Apollo, the Greek god of the sun, pined after the nymph Daphne. Daphne wanted nothing to do with Apollo so her father changed her into a bay tree whereby Apollo declared the tree eternally sacred. The tree became a symbol of glory, great achievement and honor. Men and women throughout Greece and Rome wore bay woven into wreaths on their heads as a symbol of great achievement. The bay tree was revered so highly as a symbol of greatness that it was considered an evil omen if the tree ever died.

In more modern times, bay has been used medicinally to relieve flatulence and has the ability to soothe the stomach. Testing is ongoing to see if the oil from Bay helps alleviate the symptoms of rheumatism. Bay is also known for its astringent qualities. Studies of the essential oil of Bay have shown fungicidal properties. In the kitchen Bay has been found in every soup, stew and meat roasting recipe since early times. While Bay is not truly edible due to its very sharply shaped leaf, a fresh leaf added to a culinary dish (then fished out before serving) adds a delicious flavor. Dried Bay leaves are found in every grocery store on every corner. Read on and see how easy it is to grow your own. You will never buy one of those dusty spice bottles ever again.

Growing Bay is not hard if you have a warm place to let it grow in the winter. Bay is a fairly tender perennial in most regions of the United States with California and southern Florida being the exception. Bay can be grown outside in a very large pot or even in the ground but must be kept warm if temps drop lower than 40 degrees F. Leaves will be burned from frost which harms the entire plant. Bay grows very slowly often taking many years to get to its height. Our Bay is over ten years old and is not much over three feet tall. Taken outside in late spring, it spends the entire summer in its honorable position in the gardens or on the deck. Then as the days grow shorter we find a warm sunny spot for it in the greenhouse. Bay does not require heavy watering and can go many days without a drink. A slight wilt to the leaves indicates it is time to water. Full sun with a little afternoon shade ensures a happy plant. Lots of air circulation is helpful too. Bay can suffer from scale and mildew if it is too wet. Washing the branches and stems with a diluted solution of rubbing alcohol will stop scale in its tracks.

We recommend buying a small Bay plant from a reputable nursery for an easy start to many years of growing. Starting Bay from seed is frustrating to say the least. Seed is very expensive and very slow to germinate if it germinates at all. It can take anywhere from four to ten weeks before any signs of germination appear. Cuttings taken from the fresh new growth, in the fall of the year, may yield a small crop of Bay seedlings. But often it takes years before the plant is of a hardy size. Cuttings can take upwards of ten months or more before roots appear.

Crafting with herbs can be a great way to spend an enjoyable and fragrant afternoon. Bay, while not as fragrant as lavender or rosemary, lends itself well to wreath making. Branches can be twined together to form a simple Bay wreath that can be dressed up with dried chili pepper bunches, rosemary sprigs or even cloves of Garlic. As long as it is not hanging in the sun, a Bay wreath will last many, many years.

We think Bay is a very good choice for Herb of the Year.

Written by Michele Brown for The Essential Herbal magazine

Side note: Bay quantities are getting low due to high demand. Order yours soon.

Garden Planning Round I

2009-03-14T19:53:00.004-04:00

Though the weekend is cold and rainy, the upcoming week is suppose to be nice and warm. Perfect weather to begin planning the garden space. I am starting with a blank slate this year. We had one garden last year and that along with the produce from the great farmers at the Chattanooga Market and some mooching from Pat's garden we made it through. But, looking at the pantry here in mid-March I know we will run out of all things tomato long before tomato season comes around. So, expansion must take place.

I have a slightly sloping backyard but it is in full sun, near a water source and the kitchen so it makes for a perfect spot. The grass is sparse from years of neglect and drought so scraping that away will not be troublesome. I will be using raised beds since the soil in the backyard is poor and will set them up to work with the slope. The plan is to utilize ten to twelve inch wide boards in a four by eight pattern. I am planning on building five to eight beds if room allows. That gives me room for the onions, potatoes, tomatoes, herbs, lettuces, peppers and sunflowers we want to grow.

I had a lot of fun choosing seeds this winter. Most of you know that I love the book Animal, Vegetable, Miracle by Barbara Kingsolver. In her book she goes into great detail of the kinds of vegetables that she and her family grow in their Appalachian garden. So, in my research, I found Seed Savers Exchange located in Decorah, IA, www.seedsavers.org. There I found several of the vegetable seeds mentioned in Barbara's book which would work in our zone. Most of these seeds are heirlooms and have been saved for several decades and even further back. Many of these were found in our grandparents victory gardens during the first and second world wars.

I chose the Yellow Onion of Parma for its size and storage ability. Right now, it and the long red onion, is on the heat mats in the greenhouse. Green shoots are up about four inches and as soon as the beds are built and filled with soil they'll hit the ground. We eat a lot of onions so two eight foot rows will go in. On the other side of the onion bed goes the lettuces. Asian baby leaf, mesclun mix, and buttercrunch will be sown the first of April and then again every three weeks until it is too hot. Lettuce is not happy after mid-June in the south. I will sow a fall crop which will grow until a killing frost takes it out. For the tomatoes, I chose some very interesting old timers. Silvery Fir Tree tomato has been around for hundreds of years originally coming from Russia. It is an early producer. Cherokee Purple and Red Brandywine will go in as well as two I couldn't resist because of their names Isis Candy Cherry and Jaune Flamme. I also chose Martino's Roma based on Barbara's description of her spaghetti sauce's best ingredient. Of course I will add in Pat's Health Kick and German Stripe and some Celebrity to round out the tomato harvest. After all, I am trying to make enough sauces, pestos and pastes to last us through to next tomato season. For the peppers I chose Purple Beauty and Quadrato Asti Giallo which is a yellow and green mix with a very sweet flavor. We're even giving potatoes a try so I ordered a patriotic grouping of Yukon, Red and All Blue. And of course I have to try the fingerling potato, LaRatte, from the book.

Well, now that the plan is out there and published so to speak, I guess that makes it so. The kids are on spring break so we'll get wood and soil and get to work. Will post some pictures as things progress. I can't wait for that first tomato sammich.

Blog Contest Winner Announced

2009-03-07T11:25:00.001-05:00

Danielle (Green Womyn)
You were chosen as the winner of The Essential Herbal subscription blog contest winner at my blog Possum Creek Herb Farm. An email was sent to you a moment ago letting you know what you should do next.

Congrats!

Herb Blog Group Contest

2009-02-26T19:22:00.003-05:00

Welcome to our Herb Blog Group Contest!
For the week between Friday, February 27 and Thursday, March 5 you can enter simply by entering a comment in response to this blog entry and take a chance at winning a full year’s subscription to The Essential Herbal Magazine! The Essential Herbal is written by, for, and about herbie people and the things they love. It is a grassroots publication that talks about the things you want to know when it comes to herbs.

The following blogs are also participating, so stop over to enter with them for additional chances to win AND the chance to explore some cool blogs. If you are already a subscriber, we’ll just add the free year on the end. Be sure to leave an email addy in your response so that we can reach you if you win!

Possum Creek Herb Farm
Blessings of an Herbwyfe
Garden Chick ***
SunRose Aromatics ***
Herbs from the Labyrinth ***
Patti’s Potions ***
PrairieLand Herbs ***
Aquarian Bath ***
The Rosemary House ***
Natures Gift ***
Torchsong Studio ***
The Essential Herbal ***

*** These blogs will be having contests for the next 10 weeks. Be sure to come back!

Victory Garden Challenge

2009-02-16T10:42:00.005-05:00

Over the past couple of weeks we have been spending time with our local Master Gardeners groups here in Hamilton County. Each year we visit the group presenting an herb program. And each year we come away renewed by their passion and vigor for gardening. This year the group is sponsoring several community gardens throughout the Hamilton County area. One in particular at the Chattanooga Food Bank is going to be extremely useful and from the discussion of their plan a very beautiful garden.

As my readers already know I am a pretty passionate gardener and it seems that now more than ever (and I won't spoil this post with talk about the economic situation) I see a need for more vegetable gardens to be planted for my family and for the community at large. Our grandparents had a name for those gardens. Victory gardens. Back during WWII people were asked to grow more of their own food so that that tin that vegetables were packaged in could be used in the war effort. People were scrimping and going without anyway so growing their own vegetables and then harvesting and preserving those vegetables were extremely important.

Last summer we had a small garden here in the backyard. It was more of an experiment to see if there was enough time to handle yet something else in the schedule along with whether there was enough sun to produce the tomatoes and peppers, fennel, basil, squash, cukes and lettuce. I found that there was indeed enough time in the schedule and plan to add another 500 square feet of beds this year. I even heard Pat mention she was going to add on to her 30x60 bed this spring as well. I think 50 tomato plants went into her garden last year. My plan with the raised beds is to grow tomatoes in one bed, lettuce in another, potatoes in another and so on. Leaving enough room between the beds to scrape away the grass and layer with mulch to keep the mud down will keep us from having to weed wack or mow around the beds. I will start blogging the operation once beds start going in. I am hoping the Master Gardeners will let me know how their projects are going or even email me some pictures of their new gardens.

So, back to the challenge as this blog was titled. I challenge anyone who wants to save a few dollars on their grocery bill, get some exercise, get their children away from the T.V. and video games to foresake some of their back yard, side yard or even front yard (which ever gets the most sun) and put in a Victory Garden. I would love to hear your comments on your plans, successes and yes, even the failures. Tell your story. Talk to your neighbors and see if they would like to build a garden for the whole neighborhood. Use a vacant lot or a portion of ajoining lots if you really like your neighbors. The great thing about gardens is the friends you will make, the food you will grow and share.

And for those of you who live in the Hamilton County, TN area, join us at the Chattanooga Market. We will have some wonderful herbs and vegetable plants to get you started.

Taste of Herbs

2009-02-02T21:34:00.007-05:00

Possum Creek's Taste of Herbs e-cookbooklet is now available at our website, http://www.possumcreekherb.com/tasteofherbs.html . A culmination of our very favorite tried and true recipes all in a compact format. Along with recipes in categories such as main dish, desserts, salads, and breads you will find tidbits on growing and using herbs throughout. For $5.00 the cookbooklet will be emailed to you in an Adobe pdf. As an added bonus you will find a coupon for a free herb plant to be redeemed on your next order or at the Chattanooga Market. Please order through our website.

Note: our website cart is charging $1.50 for shipping which we will remove when we process your order.

New First Farmer?

2009-01-30T15:55:00.002-05:00

Apparently, it is cool to farm now. Really, we thought it was cool many years ago, but now the new First Family is planning on digging up some of the south lawn and planting veggies and fruit trees. Check out this link for more info, http://whitehousefarmer.com and then check back here later to see what we're going to do with our backyard.

Rosemary Trees ....wailing and lamentations

2009-01-09T12:39:00.006-05:00

Ah yes, the Rosemary tree. Admit it. You bought one or even more than one this holiday season? It's okay to admit it. You aren't alone. The big box stores and many nurseries were selling them like hotcakes. Well, okay, more like mini-pancakes that you pop in the microwave to warm up. It is after all, an economic crisis, so many of you who looked at them might have put them back on the shelf. But those of you who bought them have all come to the same fork in the road. And you're calling or emailing me during your travels.

Why? Simple. The Rosemary tree is dying. Oh my gosh! Dying! How could that be? I paid good money for this plant! I am loving it, watering it, talking to it and it is ....oh gasp....dying!

Okay, first...Rosemary is not a TREE! It is an herbaceous perennial. Meaning it is classified as an herb (which gives me the ability to talk about it with some knowledge...convenient isn't it?), it hails from the Mediterranean portion of the world meaning it likes hot sunny days in rocky soil with minimal amount of moisture. I know what you're doing right now. You're looking at that gallon container thinking to yourself...hmm, that's not rocky soil. Nope, it's not. Not even close. Most of the sculpted (more on that in a minute, bear with me) Rosemary trees are grown in a very warm climate or in a greenhouse in a very warm climate so they can grow large enough to pot up for holiday sales. Usually nurseries in California handle this type of product. Here's the trick though. If you will gently separate your Rosemary tree in the middle you will find not one but likely three stems or trunks depending upon how large the tree is by now. What the growers of these trees do is scrunch at least three smaller Rosemary and then once it grows a little larger, sculpts the scrunched together Rosemary into its tree-like shape. They then feed and spray the Rosemary with pesticide to ensure that bugs don't hide down inside the thick foliage. They are then shipped all over the U.S.

So, why are the Rosemary trees dying? They do not like their environment for the most part. Living inside the house in a smallish pot does not make them happy. They like being outside in a garden or in a really, really large pot. They have been scrunched together for months at a time and portions of the plant have never seen sunlight. That portion is going to die. And last but not least, they are probably being over watered because you all are loving and kind hearted people who want to help the plant live by giving what it doesn't want...water.

If your Rosemary tree is not dead or starting to die yet then I suggest taking the Rosemary out of the pot and gently pry the plants apart. Trim each of the plants that you pull out of the pot and plant them in individual pots that are much larger. They'll look scraggly and funny for awhile. Come spring when the ground warms plant them in a well draining area in full sun.

OR...throw the whole mess out and order some healthy and naturally grown Rosemary from your favorite herb farm. :) Shipping begins in March weather permitting.

New Year's Ramblings

2009-01-04T13:24:00.008-05:00

It's the first Sunday of the New Year and I am already missing the Market. It's been about a month since we all packed up our wares, gave out goodies and hugs, and headed for home. Totes, bags and containers are still packed. The holidays and the boys on vacation have sapped a little of the energy level, but there is always tomorrow. There isn't alot left over from the Holiday Market so it is really all about taking a quick inventory, washing out the big display jars and finding a spot to put it all in. The Holiday Market is always festive and fun and this year was no different. However, I can't wait to start rolling the carts back in at the end of April, 2009, loaded with herbs, vegetables and perennials. The greenhouses are already full and I am at that stage again that I come to every winter of wondering where the next potted up tray of rosemary, sage, thyme or stevia is going to go. But, where there is a will there is always a way. For those of you that are sitting and drooling over the plant catalogs that are falling out of your mailbox, circle your choices, plan your gardens and then wait a few months. April will be here before we know it. You know if you order plants right now this very minute they will be tiny and frostbitten when they hit your mailbox. Wait for the lush, healthy herbs and veggies you have come to know us for. Now is a really good time to draw out your gardens and plan for what you want to grow for your family. Come down to the Chattanooga Market on April 26, 2009 from 12:00-5:00. We have asked Chris and Paul for a little bit bigger of a spot so we can bring as much as possible. Maybe they can squeeze another two feet into the floor plan. :)

The holidays were great this year. Very low key and almost stress-free. Many of the gifts we gave our family and friends were thoughtful and useful and were well received. We also connected with some family and friends we hadn't seen in awhile. The weather has been a little inconvenient with nine inches of rain in December alone, but oh, do we need it. We actually finished up the year being only a few inches down according to the local weather dudes. Here at the farm, the pond is still full, the grass is still soggy and leaves are permanently glued into the goopy mud. I think we have had plenty. More is coming later this week.
New Year's Eve was a lot of fun this year. Mom turned a spectacular age this year so we all went to our favorite hometown restaurant, Flavors of Italy. Located in Soddy Daisy (where everybody is somebody), Flavors of Italy is owned and operated by a true Italian family. The restaurant was decorated for the holidays with noisemakers and champagne for all the adults. If you are ever in Soddy, Flavors of Italy is open Tuesday thru Sunday. Mamma Mia!

This week the kids head back to school and I am heading back to the greenhouses full time. Much of the vacation was spent keeping the plants either warm or cool depending on their needs. Seed starting all of the annuals is on the agenda this week. That's right! Basil, dill, cilantro, and other flavorful annuals will be seeded this week and ready for purchase in late March. As many of you know we do not publish a plant catalog anymore. With 90% of households hooked up to the internet we made it easy to visit our website and choose your plants from there. Shipping will begin in March weather permitting.

The phone has been ringing with the all important questions about the Rosemary trees that everyone purchased over the Christmas season. The "what happened to my....., it is dying!...and how can I keep it until spring" questions will all be answered in the next blog. Until then....

Merry, Merry Christmas

2008-12-25T10:46:00.003-05:00

Merry, Merry Christmas from all of us here at Possum Creek Herb Farm. May we all have a safe and prosperous New Year.

Holiday Market Wraps up the Season

2008-12-02T14:56:00.004-05:00

It's December and I already miss the homegrown tomatoes. The two green ones I bought from Rainbow Hill Farm turned red and were eaten two weeks ago. I think I am a tomatoaholic and now have to get back on the dry wagon for the winter. Fortunately for me the pantry is full of tomato sauce and salsas to get me through until late June. I hope.....

If you are a market goer you know what the first weekend of December means! And if you have never been to the Chattanooga Market and you go this weekend you are in for a serious treat! It's the annual Holiday Market at the Chattanooga Market. Vendors will be selling their wares for the last time this weekend. Saturday the market will be open from 10:00-8:00 with lots of festive Christmas music, food and fun. Sunday, the market will be open from 12:00-6:00 and will be celebrating Winter Roast with lots of coffees to try and purchase. Note the time change this year. The market will not be open on Friday night as in years past so the managers extended the hours so everyone can enjoy the festivities.

If you are still maintaining your local challenge and purchasing as much as possible within 100 miles of your home then this weekend is perfect for you. Fresh bread, cookies, cakes, pies, fudge, sauces, jellies and salsas for the foodies while the pampering ones among us can stock up on lotions, potpourri, bath brews, rubs and heat packs for those winter evening aches and pains. Got a blank spot on that Christmas tree? Handmade ornaments may be the answer. Got a hard to buy for relative? How about a fresh wreath, birdhouse, pair of earrings, a copper fountain, or even a hand hewn piece of furniture could fill the stocking of the hardest to buy for. I treated myself to a beautiful handknit scarf a few weeks ago. I get compliments wherever I go and stay cozy too.

Come see us this weekend! Get yourself a warm spiced lemonade and enjoy the last market of the season.

Settling in for a long winter's nap

2008-11-28T12:05:00.004-05:00

Thanksgiving Day has come and gone. It has been a plentiful year in our local world (that's another entry) with the end of harvest season meal highlighting much of our labor from the summer and early fall. In the weeks ahead the farm will eating much that has been put by thanks to the gardens and the farmers market. It will soon be time to plan next year's gardens, sowing seeds for early lettuces and other early spring crops. Time really does move fast but we can always plan for what needs to come next.

The kids and I are back in the greenhouses today wearing off all the turkey and pies we consumed yesterday. Smokey, the farm's mouser, thought the empty heat mats were an appropriate place to take a nap. She loves coming in the greenhouse and settling down for an hour or so while someone is in there with her. And no, for those of you thinking this out loud, we have never accidently locked her in. She always comes when we call since she doesn't like getting dripped on when the condensation beads up on the greenhouse interior in the late afternoon.

There is still plant material that must be potted up for next spring sales. Not as much as a month ago but still enough to ensure someone is working with the dirt for at least another week or so. It goes fast when the kids help. They aren't the most enthusiastic of workers at times, but they can fill cups quicker than anyone I know. I think a little pocket change is a good motivator in times like this. The goal is to get at least 5 plug trays finished which works out to about sixteen or so trays of four inch cups. That's a couple hundred cups so a good day's work. Now to figure out where the trays will go. The greenhouses are filling up quickly.

Oktoberfest....Brats, Beer, Produce, Fun!

2008-10-16T13:13:00.003-04:00

The hot steamy weather of summer is rapidly fading from memory. Apples, crispy fallen leaves, clear blue skies and crisp cool temps are here! For the past seven years the Chattanooga Market has hosted a one day event called Oktoberfest. Brats, beer, weinie dog races and lots of good fun highlighted the day. This year our new market management thought that one day just wasn't enough. So they set aside a whole weekend to host this event and what an event it will be. Events start early and all are centered around the Chattanooga Market facility, First Tennessee Pavilion on Saturday, October 25th and Sunday October 26th. Vendors, food, music and lots of fun will keep you busy all weekend long. Visit www.chattanoogamarket.com for a complete list of activities.

Possum Creek will be there with some new items just in time for the harvest and holiday seasons. Bath brews to soothe the soul, potpourris to delight the senses and an array of plants that can still be planted in the fall will be available. We have been busy over the past few weeks putting together a cookbooklet just in time for autumn cooking. Living wreaths and containers suited for sheltered areas are coming too.

Come find us at Oktoberfest Saturday 10:00-6:00 and Sunday 12:00-5:00 EST!

Local Food Challenge

2008-06-16T14:17:00.004-04:00

Earlier this year my family made the decision that we would try to eat more locally. This would include buying more locally grown or raised meat and vegetables, eating in restaurants that bring in local foods and buying locally from the grocery stores if that was possible. Local for us is defined by any meat or vegetable that is brought in to our area from a distance of no further than 250 miles away. I felt that number would keep us away from the produce one finds all year long at the local discount and grocery stores that comes from the warmer states out west. But, it would give us access to the fruits and vegetables from the southern region of the U.S. to a point. That distance number will come down as we get better at this. It would also force us to do several things. One, grow and preserve some of our own food. Two, frequent restaurants that bring in foods that do not come from thousands of miles away. And three, and you will probably snicker at this, cook at home more. More about this later....

I felt this was an important undertaking for myself and my two sons and one that others might enjoy reading about...even possibly getting on the local bandwagon. We'll blog our successes and failures here for you to read about. So, here goes....

Late spring and early summer are better times of the year to get a family started on eating locally. Winter time would be difficult if we weren't prepared by growing vegetables that will keep over winter. More about that as the season progresses. Back to the present.....here in the southeast spring comes early and with that comes early vegetables. Lettuces, cabbage, cauliflower (as pictured of Rainbow Hill's display this past Sunday at the Chattanooga Market), snow peas, radishes, new potatoes, green beans, zucchini and squash are now becoming plentiful. Salads are a staple at every dinner that we are managing to eat at home. We're on the road a lot right now with baseball games so planning ahead and taking it with us is working right now. Eating before or after a game at home is an option too. It has been tricky finding any restaurant that does not truck in their produce and meat from huge distribution centers thousands of miles away, but we do have a couple local restaurants that give a good selection of homemade and homegrown dishes on their menus.

We are very late getting our vegetable gardens in this year. A very busy wholesale and retail spring season here at Possum Creek pushed off a lot of work that should have gotten done earlier but just didn't. Pat is frantically trying to get the big "canning and freezing" garden installed at her family homestead. Most if not all the vegetable starts came from seed that she started over the winter and early spring. Most if not all the vegetables will be organically grown as well. Another huge plus for the families. Plans are that both families will come together to keep the garden watered and semi-weed free. Harvesting and preserving will be our jobs later this summer when the bounty comes in. Preparation here at home began with a purchase of a deep freezer for the basement. Vegetables that benefit from freezing will go in there as will the half of a steer we are currently waiting to grow larger and are expecting in a few more weeks. The steer is being raised on pasture only in Georgia. Two pluses are the steer is not being fed by-products, antibiotics and other harmful additions to its diet. The other plus is the steer is just a few miles away from us which falls into our local "mileage" specification. Score points for our team!

We didn't come by this decision lightly. After reading "Animal, Vegetable, Miracle" by Barbara Kingsolver at least three times in the past year we felt this was an important move for our family. I know you all read the newspaper and watch CNN. Can you blame us for trying this?

In the weeks ahead I will blog how things are going and each Wednesday I will be sharing some of the recipes we have come across and how they added to our challenge. And what has been working for us as a family. We would love to hear comments from you all and see who else is locally eating this summer. But for now....back to the garden.

Herb of the Week at the Chattanooga Market

2008-06-07T13:41:00.008-04:00

We have been enjoying getting reacquainted with friends, customers and new gardeners over the past several weeks at the Chattanooga Market. While the weather has been more wet than dry (no complaints here, though) sales of organically grown potted herb plants have been extremely good. What that is telling Pat and I is that Chattanooga and the surrounding area are planting gardens like never before. Whether out of necessity or entertainment or whether it is just the cycle we're in, people are asking questions, buying plants and planting containers, raised beds, small and large gardens. Many are combining herbs with their vegetables or growing their herbs near the kitchen door and grill with the intent of using them not just looking at them.

Pat and I have enjoyed answering many questions about herbs. We are often seen with an herb book in one hand and a plant in the other as we try to answer vital questions. So, with that in mind, we would like to introduce something we did with much success in the fall of 2006. We would like to bring back the Herb of the Week to our booth at the Chattanooga Market. Each week we will highlight one particular species of herb by offering handouts featuring home care, craft and culinary uses for the herb. And as before, we will offer the highlighted Herb of the Week herb at a discount.

This coming Sunday, June 8th, Herb of the Week will be lavender. Lavender is very hardy to our area with a little help from you. Planting lavender that is hardy to zone 6-7 is the first step. Possum Creek only grows lavender that is hardy to our area so the search is done for you. Adding a mulch of white gravel around each plant ensures that the heat and humidity is thrown back to the foliage and not the roots that can succumb to fungal disease. Leave plenty of space between the plants that you will be growing. Yes, I said plants. How could you grow just one when there are so many to choose from? Lavender can be used in crafting and in culinary recipes as well.

So stop by our booth and pick up a couple of lavender plants and some growing and usage tips. Disclaimer: we will not be offering Herb of the Week specials on our website. You must purchase your plants from us at the Chattanooga Market.

See you Sunday!

Chattanooga Market Opening Day

2008-04-25T09:27:00.002-04:00

The Chattanooga Market will begin another season in downtown Chattanooga, Sunday, April 27th. Vendors are very excited that they will again come together with the Chattanooga public to sell their locally grown or locally made wares. Possum Creek Herb Farm will be in booth I-33 according to the vendor layout. The layout of the market will change this year allowing more than 100 vendors to utilize the space. Be sure you come by and say hi. The farm will be bringing organically grown herb plants and perennials offering a chance to get your garden started with just one stop shopping.

See you Sunday. The Chattanooga Market will be open from 12:00-5:00 each Sunday.

Thyme & Seasons: China’s Shop and Gardens

2008-03-31T08:00:00.018-04:00

The farm blog is all a buzz today with the virtual visit by China Bayles author, Susan Wittig Albert. As a China reader for many years, I am especially honored that Susan has included Possum Creek on her blog tour to introduce her new book. We have swept the porch, put on tea, watered the herbs and mulched the gardens in honor of her visit. Join us throughout the day by posting your comments and questions to Susan. You might even be chosen to win an autographed book from Susan and China. Here's Susan....

A big thanks, Michele, for hosting me here at Possum Creek today. I’ve wanted to visit your farm for ages, but Tennessee is a long way from Texas. A virtual visit is the next best thing!

This blog tour celebrates the launch of Nightshade, the sixteenth China Bayles mystery.

China is a former criminal defense attorney who has opted for a quieter life as the owner of an herb shop in Pecan Springs TX. Of course, her life isn’t really very quiet (there are all those dead bodies!) but she loves her herb shop and gardens—and so do I. In this post, I’d like to tell you how Thyme & Seasons came into being. (For posts on other subjects, check out the tour calendar.)

Thyme & Seasons: The Shop
If you’ve been reading the China Bayles series, you know how important the herb shop is to China. Like many of us, she had an active and demanding career that left no time for the simpler pleasures in life. She was doing well, but she knew that something was lacking: something that came from the heart. So she jettisoned her career (“People thought I’d gone crazy,” she says in Thyme of Death. “Me, I knew I’d gone sane.”) and headed for the Hill Country, where she bought an herb shop in a century-old stone building surrounded with herb gardens.

Why herbs? “I have a stock answer,” China says, remembering her experiences as a lawyer. “Plants don't argue. They also don't lie, cheat, connive, or hit below the belt.” There’s more, of course. China has loved plants all her life, as have many of us. When—in desperation, as I imagine it—she looked around for some meaningful purpose for her life, herbs beckoned. She accepted the invitation and has never looked back.

I’m sure (aren’t you?) that her shop has a great deal to do with the pleasure China has found in this way of life. I love the way she describes it in that first book.

Floor-to-ceiling shelves along the back wall hold jars and bottles of dried herbs, tinctures, salves, and ointments. Herb books are neatly racked in the corner, and shelves on another wall are full of potpourri and potpourri makings. A wooden display case houses essential oils, bottles, and perfume supplies. Other shelves hold various herb products that I make or buy from local crafts-people--gift-baskets, vinegars, seasoning blends, jellies, soaps, candles. Hand-made baskets are stacked in the corners and spill onto the floor. Dried flowers are everywhere, bunched in jars and hanging from the wooden beams, and braided ropes of red peppers and garlic hang on the stone walls.

It sounds almost too good to be true? It isn’t. This description is derived from the real-life herb shops I’ve visited all over the country, where the owners have put their hearts into their shops. Visit one, if you can, and see for yourself. In Pennsylvania, drop in at The Rosemary House. In Ohio, the Village Herb Shop is wonderful. In Indiana, stop at Carolee’s Herb Farm, where the shop is located in a big barn. There’s the Herb Bar, in Austin TX, where I used to sell the herbal wreaths I made from my garden. China’s fictional shop, Thyme & Seasons, borrows from all of these real shops—and more.

In the first three books, China’s shop is small, and she lives in an apartment at the back. But by Book 4, Rosemary Remembered, she has moved in with McQuaid and his son Brian and expanded the shop into what used to be her living room and bedroom. “Thyme and Seasons is just about perfect,” she says, looking around at her renovated space.

But not quite, for her friend Ruby Wilcox (Ruby rents the other half of China’s building for her own shop, the Crystal Cave) proposes that they open a tea room at the back of the building. Ruby has won the lottery, you see, and wants to make a good investment. At first, China doesn’t think this is a good idea, but she comes around, and Thyme for Tea is ready for business in Mistletoe Man (where there is a slight problem with the new kitchen help, who turns out to be a murderer). The tea room thrives, but by now (Nightshade), it is mostly Ruby’s baby, with the able assistance of a new partner, Cass Wilde, a gourmet chef. This leaves China a bit more time to spend in the gardens.

China’s Herb Gardens
When China opened the shop, she turned the grassy yard into display gardens, front and back, so customers could see herbs growing and blooming. Mentioned in various books are her apothecary (medicinal) and culinary gardens, beverage garden (all those wonderful tea herbs!), dye garden, fragrance garden, and the native herb garden. I know you’ve never been able to visit Pecan Springs (except in China’s books), but if you’ve been to the National Herb Garden at the Arboretum in Washington D.C., you have an idea of how beautiful herb display gardens can be.

But the display gardens can’t produce the herbs China sells in her shop. In Dead Man’s Bones, she says: “Every year, I seem to want more of something--more lavender, more sage, more parsley, more thyme.” She buys wholesale (from herb farmers like Michele Brown here at Possum Creek), and she has a large garden behind her house, where she grows many of the herbs she packages fresh and sell in the produce section at Cavette's Grocery in Pecan Springs. “I always smile,” she says, “when I see those neat little raffia-tied cellophane packages of Thyme and Seasons basil and rosemary and marjoram, and think of somebody cooking with them, making soup, maybe, or a salad, or a main dish. Somehow, it's like spreading the wealth.” I imagine that Michele and Pat feel the same way about the herbs they grow at Possum Creek.

Of course, China is a fictional character, and her gardens are entirely imaginary. If you want to see how a real herb farm works, Possum Creek is a good example. As Michele tells us on her “About Us” page, her farm began with display gardens and a retail shop, but over the past nine years, her customer base has changed from retail to wholesale. She and her business partner, Pat Stewart, grow the young plants in their six greenhouses, pot them up, and ship them out to buyers all over the country. “The shop is now our shipping department,” she emailed me, adding a smiley face. The ladies retail their plants and other herb products at the Chattanooga Market—an important “buy locally” venue—and offers retail products from the website. Michele and Pat, are two extraordinarily busy people (especially at this time of year), but the greenhouse work will soon slack up enough to allow them to work in their own gardens.

Bet if you asked Michele, she’d say that China’s life as a fictional character may be fun (except, of course, for those dead bodies), but real life is a lot more work! And yet Michele has taken time away from the greenhouses and plant shipments to host me on her blog. That’s an herbalist for you—always generous and helpful.

Thanks, Michele. And thanks to all the readers who are following this blog tour through cyberspace. I appreciate your notes and comments—I’ll hang around today to answer questions. I’ve got to be out of town (really, not virtually) on Wednesday and Thursday, but I’ll check back at the end of the week.

About the book drawing and Susan’s blog tour
If you’d like to enter the drawing for a copy of Nightshade go here to register. But you’d better hurry. The drawing for Possum Creek closes at noon on April 10, 2008.

Want to read the other posts in Susan’s blog tour? You’ll find a calendar and links here.

Happy Spring...thyme to plant seeds

2008-03-20T19:00:00.003-04:00

Starting Herbs from Seed

There are a great many reasons for starting your own herb plants from seed. Most gardeners are first prompted to venture down this road by this motivator: necessity. How many of you have wished for the perfect herb to fill in that one last spot in the garden or the perfect shade of pink in your flower border and then have gone to your local garden center only to find out that it is not available locally? Economics is another motivator for starting your own seed. Plants, especially exotic, can be expensive even to buy just one and often one is not enough. Starting plants from seed often gives us more plants than we need. Quality is another motivator for seed starting. Often the plants found at the local big box stores have been sitting around at the mercy of whoever remembers to water it. Starting plants from seed at home insures that plant health is controlled which gives the plant a good start for a long life.

For me, winter begins when the onslaught of seed catalogs hit my mailbox. I am like a kid in a candy store with wonderland stretched out in front of me. And all of this in the luxury of my nice warm easy chair. When the catalogs start rolling in, I take a few minutes with each one and circle whatever suits my fancy with a black magic marker. I go through all of the seed suppliers since there is a likelihood that one of the suppliers has the perfect basil or oregano that I don’t have yet. I then whittle down my selections to the chosen few and place the orders. Place your orders right after the first of the year because by March most supplies are starting to dwindle.

Finding the space to start your seeds could pose some logistic problems, so before you actually begin, decide where you plan to keep the trays. Seeds need warmth and moisture to germinate and once germinated they will need light. My suggestion is that if you don’t have plant lights or fluorescent lights use what you have in the house. Seed germinates between 65 and 70 degrees Fahrenheit. The top of the refrigerator or the top of the TV. or a warm windowsill are all good places to start the germination process. Before you begin your seed starting adventure gather a few key items. Containers can be of various shapes and sizes. From propagation trays with domes to clean egg cartons, these will work as long as they can hold a little seed starting mix and can handle a little moisture. They must be clean and free of contaminates. Wash the trays with one part Clorox to 9 parts water and rinse well. As with anything else in life the preparation of growing medium for seeds can be as simple or as complex as you want to make it. We chose to be as simple as possible with our growing mix opting to pick up several bags of the Jiffy like mix at our local home improvement stores. Pre-moisten your growing mix before using will kept the dust down and make sowing those tiny, tiny seeds a whole lot easier.

Most seeds can be sown straight from the packet, but on occasion seed jackets are too tough and germination is virtually impossible. By chipping, nicking or soaking the seeds for a period of time in warm water, the jackets will more likely open up and receive the moisture needed to germinate. Most seed companies give you some information about the best method of preparation so read the back of the package carefully.
Eliminate confusion at sprouting time by marking your trays with its contents. Little white tags with name of seed, when sown and any other pertinent information can be written down. Tamp down the medium and level off in the container. Make indentations or rows for the seed keeping the depth according to package instructions or your own experience. Either with a pinch of two fingers or a gentle shake of the package those tiny seeds will be on the growing medium. Tamp down the seed to make contact with the medium. Cover your seed trays with plastic wrap or plastic domes to retain moisture. Place under growing lights or on top of refrigerator. Most seeds will germinate in 7-10 days with some exceptions. There are some herb seed that requires refrigeration before sowing. Again, experience and a little research will give you the information needed to reach a high rate of germination.

Once germination has occurred take the domes and plastic wrap off the seedlings. Place seed trays under grow lights or near a sunny window. Turn the trays often to insure that the seedlings are receiving enough light and watch for drying out which occurs quickly. Damping off occurs when the stems of the seedlings rot at the soil surface. The seedling falls over and dies. Water the seedlings by sitting the tray in a pan of water or the sink and let the moisture absorb from the bottom. Once the herb seedlings have a true set or their second set of leaves it is time to transplant to their new homes. Pot up the new herb babies in clean and sterile pots. Use a potting mix that is friable and light. Poke a small hole in the potting mix. Gently pry your seedling out with a popsicle stick under the roots and gently place into hole in potting mix. Lightly tamp soil down and gently mist. Water until well established.

Excerpt from “Starting Herbs from Seeds” by Michele Brown, 2002.

Spring Tease...a sea of green

2008-03-08T15:04:00.007-05:00

While a major portion of the U.S. is under a blanket of winter snow, I thought it might be nice to send a little springtime tease to our blog buddies. Something to get that green thumb itching for the soil... The daffs came through right on time. Always in bloom by the third week in February, even in the ice, wind and cold.

Up close and personal in the greenhouses. The following images are from Possum Creek's greenhouses. Butterfly bush, chive, coral bells, basil, rosemary and Echinacea all lined up and ready for their new homes.

China Bayles author Susan Wittig Albert does it again

2008-03-02T20:58:00.005-05:00

Nightshade, the newest China Bayles novel from author, Susan Wittig Albert, hits the bookstores on April 1, 2008. But, you can get a sneak peek into China's life by visiting here on March 31, 2008. Susan, herself, will visit our blog during her nationwide blog tour promoting her newest book.

Susan Wittig Albert is a nationally-recognized speaker on the history and lore of herbs and the creator of the critically-acclaimed China Bayles herbal mysteries. Her latest book is titled Nightshade. Albert's novels have catapulted her into national bestseller circles and onto "must-read" booklists across the country. Publishers Weekly says that China Bayles is "in a class with lady sleuths V.I. Warshawski and Stephanie Plum," and the Dallas Morning News calls them "engaging, entertaining, interesting, and instructive." Ms. Albert's enormously popular books are known for their snappy dialogue, humor, and regional background, as well as for the information about herbs that is woven into each book.

So, be sure to mark your calendars for March 31, 2008. Visit our blog throughout the day and as often as you like. Be sure to post comments and questions for Susan as she talks about China's gardens and her shop Thyme and Season.

Chattanooga Market will Open!

2008-03-02T13:24:00.002-05:00

Good news came early this morning with a phone call imploring me to read the headlines of the Sunday paper. "Second Life for Chattanooga Market" screamed the headlines. Finally, some good news regarding our retail venue. A new owner has taken on the task of organizing the market while his partner will run the day to day end of things. Plans are to keep the market similar to the one which ended in December, 2007 which highlights the farmers, artists and charities which utilize the market for fundraising.

So, now it is up to Chattanooga and the surrounding communities to really come support the market. We have all been given a second chance to buy our produce, cheese, bread, meat and gift items locally instead of reading the "made in China or (you choose which country)" labels. We'll be at the market April 27, 2008....will you?

Farmers Market....big disappointment....

2008-02-17T19:57:00.002-05:00

Thump went the newspaper against the door. Ding went the email. Ring went the phone. All very early this Sunday morning. "This can't be good", I thought to myself as I got out of bed and padded to the kitchen for a cup of coffee and to answer the phone. "Have you heard?" asked a frantic voice on the line. "Heard what?" I asked slurping down the coffee. "The Chattanooga Market is not going to open in April". I almost dropped my cup. No, it cannot be. I immediately went for my email and sure enough our market manager was calling it quits and as usual sent the announcement via email to all 100 vendors. The reason? Money....the market was not turning a good sustainable profit by its sixth year and the money was running out. It is understandable that money is needed to run such a large weekly event such as the Chattanooga Market. 2007 was the most profitable year with attendance averaging 3,000 people each week. Here's the rub, though....those 3,000 people did not all support those vendors that were there in the frigid and hellish hot temps. Many people may "visit" the market to enjoy the chefs events, the music, walk around and visit with friends, but did they always buy their bread, plants, tomatoes, berries, potatoes, veggies and so on there? No, they didn't. We often heard people walk by our display of soap, plants and bath brews or our neighbor's delicious gourmet cookies, or our other neighbor's bright red tomatoes and say "hey, honey, we need to stop at the grocery store on the way home for bread, soap, salad stuff...." Just when I thought maybe I was the last one to get on the local food train I find out that I am no where near the end of the line. Many, many, many people in this town are not getting it. And now the one best source for local foods all in one area will be gone.

Well, maybe not gone. Remember I said in the opening paragraph how the phone began to ring? Well, it has rang most of the day with vendors calling to question, share experiences and bond together. Calls will be going out at the open of the business day to the local powers that be trying to see if something can be salvaged of the market. Time will tell if the campaign will be successful or not. And if it is you can be sure you'll hear about it here.

For now we'll continue as we have to grow our plants for our wholesale accounts and make a plan on how to handle the retail end. The local Chattanooga area can find our plants at The Barn Nursery and Ace Hardware Highway 58 this spring. You will find me starting a vegetable garden this year. Bigger than originally planned since I will grow everything the family needs for summer canning to enjoy next winter. The fantastic breads that we brought home from the market can still be bought locally or we'll learn how to make them ourselves. But, it's those cookies that Jean makes that I will miss the most. Missed will be the friendships and the energy of the space we were in, but, oh those cookies......

So Essential...Herbal that is....

2008-01-30T18:08:00.000-05:00

Wintertime is for reading according to the gardeners, herbal or otherwise. We thought you would enjoy reading the sold out March/April 2007 issue of The Essential Herbal magazine. It will bring a little spring into the dreary days of winter. Enjoy.....
http://www.essentialherbal.com/March%20April%202007.pdf

Christmas Window

2007-12-20T09:08:00.000-05:00

Even in the winter you can always find something green on my windowsill. Often it is a grouping of small containers filled with growing herbs. Thyme, chive, rosemary and sage usually thrive well in the window's western exposure. Fresh herbs add a nice flavor to even canned tomatoes and veggies until the fresh produce is ready yet again.

Christmastime usually has me decorating the whole house and the windows are no exception. Simple items such as plants along with a candle and a handmade gingerbread man make up this vignette. The bright red amaryllis bloom and the hot pink of the Christmas cactus add light and holiday cheer to the drab scenery outside.

If you look really hard you will see a couple of snowflakes falling past the window.

Wishes for a Happy Thanksgiving

2007-11-20T07:40:00.000-05:00

Here at Possum Creek, Thanksgiving is a time to pause in our demanding little world and reflect on the blessings and gifts that we have been given over the past year. The end of the harvest has come and winter is not far behind. Time for a little quiet pause with family and friends is very much needed after a year of hustle and bustle.

So, from our farm to yours, from our house to yours and from Possum Creek to you and your family, a very Happy Thanksgiving.

Potpourri - A Recipe

2007-11-15T13:21:00.000-05:00

Our assignment this week was a simple one. Tina (Yahoo blogsters list) wanted us to blog a recipe. Didn't matter what kind of recipe it was. Could be a craft, culinary, oil, vinegar, soup, soap and so on. We are also talking about making herbal gifts for the holidays at The Essential Herbal Yahoo list so I thought I would kind of kill two topics with one stone and post one of my favorite potpourri recipes. It is very simple and makes as large a batch as you need it to be. It is a good seller in shops and online and looks really pretty in a bowl as you can see by the picture.

Hips N Stix with Gingerbread Boys

Part 1 Salt Dough Gingerbread cookies

1 cup salt

2 cups flour

1 cup water

2 TBS vegetable oil

Mix dry ingredients in a bowl. Add oil and water until well blended. Knead with hands until smooth. Roll out dough (I divide dough into smaller balls to make it easier to roll out) and using a small cookie cutter, cut out as many shapes as you can. You can find trees, gingerbread men, and seasonal cookie cutters at stores like Michaels and Hobby Lobby in the cake decorating area. Into a 250 degree oven for two hours. Check to be sure they are hard all the way through. If the weather is humid it might take more time. Let cool completely.

Part 2 Potpourri Blend

Take several cups of rosehips that are completely dried and blend with several cups of small cinnamon sticks. You can buy cinnamon sticks at the health food store or online in different sizes. For this project they need to be about an inch. Mix the hips and sticks together in a large bowl. Add fragrance oil of choice. For this blend we used Gingerbread which you can find at many of the soap or candle making websites. We used 2 ounces for our blend but we are making a very large batch (10 pounds or more). Gently stir the oil all the way through the hips and sticks. Add your now hard cookies and very, very gently stir then in the blend. This blend can be covered and sit for a few days to finish blending together.

This keeps very well in a covered container. If using a plastic container it will leave a scent in the container. Looks great in a large glass jar too.

Possum Creek introduces its new Website

2007-11-14T18:52:00.000-05:00

I can't believe how busy I have been the past month or so. The last entry was almost a month ago with pictures of the festival we did. Time fast forwarded when I wasn't looking, I guess. Making holiday products for the website, shows and the farmers market has taken up much of our time. Add to that we're in a mad scramble to get the plastic on the new greenhouse so we can actually start using it this winter. We're almost there and need one more calm, windless day to finish.

What I have spent a good majority of my time on, and it is time well spent, if I say so myself, is the farm's website. With the help of a fantastic web designer from the Big Apple, I completely re-vamped, polished and brought the website into the modern era of web technology. Technology is constantly changing and leaving a website to sit fallow is not good business. I learned that websites much load faster, images must be smaller, sharper and quick to download and text must be concise and search engine friendly. I spent quite a long period of time researching web host companies who offered the right system, security and assurance that they would be up and running 24/7. It has been quite a liberating experience with completely redesigning the site, finding a new cart that fits what I see for the future of the farm and have it all fit together with few glitches. I know some of you know what I mean about glitches.

I haven't been completely chained to my computer these last few weeks. Plant material is coming into the greenhouse almost faster than we can pot it up. Wholesale orders call for organically grown herb plants to be ready earlier in the spring than mail-order and retail. We have to be ready to begin shipping by the end of February so that means planting and potting up begins now. There are going to be some incredible looking gardens and nursery centers this spring, because our herbs and perennials are heading all over the U.S. and in the local Chattanooga area. I will be blogging about our new selections in the weeks to come, so stay tuned.

Fall Festivals

2007-10-28T09:41:00.000-04:00

Last weekend was a culmination of many weeks of hard work. Growing plants, mixing batches of potpourri, bath brews, salts, vinegars, making wreaths and not to mention getting it all where it needed to go was a little wearing, but once everything was set up and the tent raising was mastered, it was smooth sailing after that. We had a fantastic time meeting old and new friends. We had a perfect spot along the river (another blog entry) and the weather could not be more perfect.

I thought I would share a couple of pictures of the spot we had and some of the products we brought. Enjoy.

A Woman Possessed...

2007-10-12T19:27:00.000-04:00

Twice this week two different people made the same comment to me. A "woman possessed" these two kind hearted souls said as they heard the list of things to be accomplished in a short period of time. How odd that they both said the same thing. Odd because they live in two different states, are in different trades and aren't even of the same gender. What could they mean I wondered? Did I sound half crazed with panic over my "to-do" list? Were my sentences running on like a train off its track? Was I even making sense?

The list of things "to-do" is of the products I want to make and package before our largest show begins in just a week. Ketner's Mill, http://www.ketnersmill.org/, is one of the largest outdoor festivals in our area. The vendor waiting list is lengthy and the judges are tough, so we were very pleased to be chosen to participate this year. It is an outdoor show which means a tent and all the assorted minutia that comes with it. It means making and packaging products, grooming plants, fluffing wreaths, sewing dolls and finding tables that fit the booth space. It means a lot of things must all fall into place for everything to work. Did I mention rain is forecasted for both days of the show?

While all of the festival prep is going on, the kids have been on fall break from school. They are usually old enough to entertain themselves and did extremely well this week. The oldest helped me plant a beautyberry bush and two blueberry bushes and rolled two half whiskey barrels into place in the yard for next spring's abundance of herbs I will need to grow. There was time to hit the mall, eat out and see a movie during the week along with a short camping trip.

There was some business to attend to this week. Cost cutting efforts are taking place with the business. You all know how that is. We got tired of paying extra fees for things we just didn't need or paying fees for things when we weren't getting anything in return for our money. Services had to be cancelled and then bought with other companies. This went on for most of the week. Today was quiet business-wise for which I was grateful. I did actually get to have lunch on the screened in porch watching the birds cavort around the new feeder I had just put up.

Next week will be hectic but manageable. The kids will be back in school so that means band and basketball practice after school along with homework and the usual chores. Thursday will be the last day to finish anything before the show or just say "to heck with it" and let it go. Friday morning we head to Marion county and begin the set up. I will fit in a little house cleaning (or not) and try to keep things organized.

The mess you see in the picture is my cubbyhole room under the steps in the basement where I keep all the supplies. I am hoping all the shelves will be bare when we come home. Oh and did I mention that rain is forecasted for next weekend....significant rain.

Possessed? Bah....not me.

Dirt....a blogster's challenge

2007-10-08T20:18:00.000-04:00

As a member of the blogster's list at Yahoo we are spending more time with our blogs as you would imagine. This week's challenge from blog leader, Tina, is to find something that may look insignificant to most people, but actually plays a very important role in our every day lives and where does it lead us.

I chose dirt as the subject of this challenge. Dirt covers a multitude of sins as they say here in the south. Dirt is found everywhere no matter how obsessive one cleans. Dirt clings. Dirt blows in the wind. Dirt can turn dirty. Dirt can be black gold if it is organic, rich and fragrant. Dirt is everyone's and no one's problem. Dirt is here to stay or so we can hope.

The picture shown here is a pot full of dirt with the last vestiges of a basil plant giving up and calling it quits for winter. Though the days are still warm, the plant has fought the long fight of the effects of a long hot, dry summer. The dirt is dark and rich but tired from water being poured into it to nourish the plant every day. When the dirt dries out it becomes hard, harsh and crumbly. The plant becomes sad and starts its journey to compost.

Dirt.....it is in the air, on the ground, in a pot, against the house and under my fingernails. An herb farmer likes it that way. If it wasn't for dirt the herb plants, as one small part of this planet, would not have anything to spread their roots in. The herb plants would not survive (nor anything else for that matter). Most dirt is made from leftover construction materials, foundation sand and other inorganic materials. Luckily there are sources for rich organic material that can feed and nurture the herb plants. The plants cannot survive without this black gold.

Blog Challenge-Sweet Annie

2007-09-25T09:24:00.000-04:00

A few days ago I presented a challenge to the Blogsters list at Yahoo. The challenge was to blog everything they knew about Sweet Annie, 'Artemisia annua' and provide a picture. The goal is to get them writing and creating a blog that they would enjoy presenting to the public at large. Most of these women are business owners and most own their own business or partner with others to create an unique niche. Some of these women are a little timid while the others jumped right in and completed their challenge. Might be the reward of receiving a handmade Sweet Annie wreath that is motivating them....Whatever it might be I am humbled by a group of women who pretty much started their businesses from scratch with very little money and for some, very little support from their families. Circle around several years later and these women have successful businesses, happy families and full lives all centering around their love of herbs. Please visit our links section here on our blog and on our website, Possum Creek Herb Farm, and visit the links of these very important women.

Now, on to our challenge....I fell in love with Sweet Annie about twenty years ago when someone gave me a wreath that she made from a patch she was growing. She told me with a smile to shake the wreath over an area on the ground where I wanted the Sweet Annie to grow. I followed her instructions and to my amazement I had several little Sweet Annie plants growing the following spring. Ferny green and sweetly scented (not for the allergic) the Sweet Annie grew and grew like Jack's beanstalk until I had towering trees. As the summer passed into fall the Sweet Annie changed to a bright golden yellow green with little seeds along all of the branches. As September waned and October color began taking over the gardens, the "trees" changed to a russet gold and became almost powdery. I knew it was ready for wreath making and for other projects I had only seen in magazines or in upscale herb shops. I promise that I will blog how to create one of these wreaths very soon, but I wanted to show you what can truly be done with what most people consider a "weed" in their gardens. These wreaths pictured were done last year for two upscale garden centers and for a wedding. NOTE: sorry gals, these are not one of the wreaths for the blog challenge reward. :)

You may notice that the wreaths' base is a darker green. These wreaths were done in August while the Sweet Annie was still in its "green" state. During this state it is easier to work with for those whose nose cannot handle the dust Sweet Annie creates. Misting with water or working with the Sweet Annie while the dew is still on it helps somewhat. A beautiful wreath can last forever if taken care of. Keep out of sunlight, away from moisture and heat and gently blow the dust off with a hair dryer all helps preserve the beauty. And remember, shake your wreath over a spot on the ground for next year's new plants....and the year after.....and the year after that.

Soup's On

2007-09-24T20:47:00.000-04:00

Cooler weather calls for comfort foods. And in our family homemade soup tops the list.

This recipe has been refined over the years with some changes to the ingredients, but the one constant is fresh herbs. If you don't have access to fresh herbs then dried is fine. Just use a little less.

Sage Sausage Soup

In a large crockpot or soup kettle add the following:

One large onion and one clove of garlic (more if you desire)

One ring of smoked sausage or sausage of your choice

40 ounces of fresh tomato juice and tomato quarters

Bring this to a slow boil in order for the sausage to cook all the way through. Then, turn down the heat to a simmer or low on the crockpot.

Simmer for several hours.

Add two medium size potatoes, peeled and cut into small chunks.

Add one can of pinto or kidney beans (leftovers work very well).

Add two carrots chopped into small pieces

At this point decide if more broth is needed. If so, add about a cup or two of more tomato juice or water.

Add a large handful of chopped herbs with sage being the focal point. We like to add lovage, sage, a tad of rosemary, basil, and parsley.

Simmer for another half hour (while the cornbread is rising in the oven)

Delish!

You say "tomato" I say "tomAHto"

2007-09-04T10:54:00.000-04:00

Ah, Fall. My favorite time of the year. Harvesting is in full swing if, unlike me, you were lucky enough to get your tomatoes to grow this year. We are in a third year drought that has devastated the gardens sending tomato consumers to the farmers markets, roadside stands and sneaking into their neighbor's tomato patch for the juicy fruit. Tomato sauces, tomato pies, chili, spaghetti, canned and frozen. We have been putting "them by" as we say here in the south for winter's soups and stews.

I thought you might enjoy a few recipes for that abundance of tomato harvest. Even a green tomato recipe for those of you who can't bear to wait. :)

Green Tomato Chutney

Yield: 4 half-pints if you're canning

3 pounds green tomatoes, cored and chopped

1 pound sweet green peppers, cored, seeded and chopped

1 pound apples, cored and chopped

1 pound onions, chopped finely

1 cup raisins

3 cloves garlic, minced

1 fresh red or green hot pepper, cored, seeded and minced

1 pint tarragon vinegar (recipe to follow make ahead)

2 cups packed light brown sugar

1 tablespoon non-iodized salt

1 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon ground nutmeg

Combine all ingredients in a heavy-bottomed, nonreactive pot. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 45 minutes, stirring frequently. Follow standard pressure canner method of preserving if so desired.

Tomato Dressing

Can be served over salad greens or raw veggies

2/3 cup tomato juice

1/2 cup extra-virgin olive oil

1/4 basil sherry vinegar (recipe to follow)

2 tablespoons sun-dried tomatoes, minced

2 tablespoons fresh basil, chopped fine

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

Whisk all ingredients together in a nonreactive bowl. Cover and refrigerate for one hour before using to allow flavors to blend. Store in a tightly covered jar in the refrigerator.

Herb Vinegar

Yield: One cup

10-20 sprigs of any favorite herb such as tarragon, basil, rosemary, chive or mint

1/4 teaspoon black peppercorns, whole

1 cup white wine vinegar (white vinegar can also be used as long as it is 5% acidity)

Rinse and dry herbs. Bruise all the herbs with a wooden spoon and place in sterilized container such as a jar. Add vinegar and seal. Store is cool, dark place for at least three weeks. Strain into decorative bottles. Store in a cool, dark place and use within four months.

A Little Rain

2007-09-01T19:05:00.000-04:00

Finally, finally, finally we had a little rain today. Nothing much to write home about, but enough to "lay down the dust" as we say here in the south and to cool the temps slightly. Those of you who are living in this part of the country knows how miserable it has been for weeks on end. The drought and heat are costing millions of dollars in damages to farmers and nursery owners. Water is being trucked in to fill farmers' ponds, by the local volunteer fire departments, so the cattle can have some water. Schools are letting out early and curtailing sports practices until later in the day just so kids do not have to be outside. I pity the construction guys making a living in this heat. Someone said the other day that "being in the heat was like walking in slow motion through hot mud." I couldn't agree more.

Hopefully the weather is starting to cool down to more predictable temps and allow us to plant some new perennials and replace some herbs lost this summer. Hardy perennials such as rosemary, sage, chive, lavender, echinacea, and thymes can all be planted in the fall. Doing this ensures the plants get several months of cool to spread out their roots before the heat of summer comes back around again.

Spring Blooming Beauties

2007-03-31T21:21:00.000-04:00

Spent a little time this week taking pictures of the spring blooms inside and outside the greenhouses. Enjoy.

Spring has definitely sprung

2007-03-31T21:08:00.000-04:00

With incredibly summer-like temps the past few weeks, spring came quickly to the herb farm this year. The flowering crab apple tree pictured here is just one of many blooming trees, shrubs, and bulbs. You can almost smell the sweetness of the blossoms and hear the bees buzzing as they begin their pollenating journeys.

We have been extremely busy here at the farm this past month. Wholesale orders are now being packed and shipped or delivered locally. Spring came early throughout the U.S. and with it are the daily phone calls of "I need my order now, please". UPS is a daily visitor here as cardboard boxes full of plants are driving off to points east and west. New to us this year is the order from a large local nursery, The Barn, in downtown Chattanooga. Each Thursday we make the trek from Soddy Daisy down to the nursery in our little plant toting caravan of three vehicles. With the truck and trailer being the principle plant carrier the other two vehicles carry the overflow. On average, over a thousand plants arrive fresh and ready for the nursery customers. We're learning how to create an availability list for local accounts and to have everything ready at a moment's notice. We're a happy, tired group. :)

Building Continues

2006-10-26T07:39:00.000-04:00

With cooler temperatures now an every day reality, the new greenhouse is a little closer to being completed. As you can see by the photo, the front framing is almost complete. The back is nearing its completion as well. Height was definitely an issue with this house as the land sloped away to a grade of almost two feet. While that is great for the water flow that we always had issues with after a heavy rain, it was tough getting a greenhouse even and plumb. We're nearing a finish date of next week on the framing. 6 mil plastic has been ordered and is expected today. It would definitely be nice to get the plastic on before the really cold weather comes. The other two greenhouses are stuffed full with over 6,000 plants. Can you tell we're getting ready for wholesale spring sales?

My Partner and Friend....

2006-10-23T22:28:00.000-04:00

My wholesale partner, growing buddy and good friend, Pat Stewart, was recently featured in our local newspaper, the Chattanooga Times Free Press in Chattanooga, TN. Here is her story...

Cook: Herbs figure importantly in Pat Stewart's cooking
By Karin Glendenning
Community News Writer

Pat Stewart is a busy woman. With a job as a quality systems manager at William Wrigley Jr. Company as well as growing herbs for Possum Creek Herb Farm and a business, called Down to Earth, where she makes and sells garden-inspired gifts and gourmet treats, she still finds time to cook and experiment with recipes.

She has entered the Hamilton County Fair on three occasions and each time came away with a blue ribbon for her entries: Tomato Juice, Tomato Bread and Parmesan Cornbread.

"Not only do I enjoy cooking, but I enjoy people enjoying my cooking," she said.

Except for baking, when she always follows recipes exactly, she likes to experiment with food. "It's Katie bar the door for me. It's always a pinch of this or a pinch of that," she said.

"I come from a family of cookers. I grew up where the family revolved around the hominess of the kitchen and breaking bread together. Lots of my recipes are ones I got from my mother and grandmother," she said.

"When I cooked Thanksgiving dinner the first year after my mother died, my dad said "If I'd closed my eyes, I would have thought Eileen (her mother) cooked it.? That was the greatest compliment I've ever received. I thought I had arrived," she said.

Mrs. Stewart said she makes everything from scratch and likes making recipes her own. The Parmesan Cornbread is a good example of this. When she wanted to enter the fair, her husband suggested she enter her cornbread, so she went out to her backyard herb garden and gathered several varieties and came up with the prize-winning recipe.

Mrs. Stewart was born in Hixson, but her mother came here from New York, so she said her cooking reflects both Southern influences and Yankee ones. When it comes to Thanksgiving dressing, she said she always prepares her mother's recipe that uses regular bread instead of cornbread, but she has tweaked it so she uses half white bread and half whole-grain bread.

She said her specialties are her cheesecake, which she calls "the widow-maker," and her bread dressing. "I'm a purist when it comes to cheesecake. Mine is very dense and not fluffy. It's my mother's recipe," she said.

Mrs. Stewart partners with Michele Brown to grow herbs that they sell at Possum Creek Herb Farm in Soddy-Daisy. In two greenhouses she raises a huge variety of savory plants, including pineapple sage, Greek and Roman oregano, rosemary, salad burnet, lovage, sage, dill, cinnamon basil, Genovese basil, anise hyssop, chives, chamomile, chocolate mint, fennel and a selection of medicinal herbs. She also grows scented geraniums, and this year harvested a crop of garlic in her vegetable garden along with heirloom tomatoes, green beans, okra, cucumbers and squashes.

Several of the recipes she shares with readers today make use of many of the herbs she has learned to use to make her food interesting and tasty.

HERBED CHICKEN BREASTS
(Once Michele Brown of Possum Creek Herb Farm introduced me to the world of fresh herbs, I was hooked," said Mrs. Stewart. "I use Herbs de Provence, which is a combination of rosemary, thyme, savory, fennel seed, basil, lavender and marjoram. This is a great combination for any poultry or pork chops or loin." She said this recipe works best on a gas grill with indirect heat, or it may also be cooked in a 350 oven.)

Chicken breasts.
Herbs de Provence
Extra virgin olive oil

Preheat grill or oven. Rinse and dry boneless, skinless chicken breasts. Lightly coat chicken breasts on both sides with olive oil. Coat the tops of each breast with Herbs de Provence. Cook chicken breasts until done, without turning. The herb crust can be eaten with the chicken or scraped off. (The flavor will still remain.)

IRISH STEW DUMPLINGS
("As a child, I remember my grandmother and mother making these dumplings every time we had beef stew. I always thought they looked like clouds," said Mrs. Stewart.)

1 cup sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon shortening
1/3 to 1/2 cup milk

Sift dry ingredients together. Cut in shortening. Add enough milk to make a drop batter. Drop by spoonfuls on the top of simmering stew and cover. Cook, undisturbed, for 15 minutes. Don't peek!

PARMESAN HERB CORNBREAD
(Mrs. Stewart came up with recipe when she decided to enter the 2005 Hamilton County Fair and won a blue ribbon for it.)

2 cups self-rising corn meal mix
1 egg, beaten
1/8 cup oil
1 3/4 cups buttermilk
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh oregano
1/4 teaspoon minced fresh sage
1/8 cup shredded Parmesan cheese

Preheat oven to 450. Mix ingredients together. Pour into a preheated 9-inch cast iron skillet or greased 9-inch square pan.

Bake 25 to 30 minutes. Sprinkle some extra Parmesan on top as soon as cornbread comes out of the oven.

BLACK BEAN SOUP

1 1/2 cups dry black beans
1 1/2 quarts chicken broth
1 tablespoon extra virgin olive oil
Clean and rinse beans. Put beans, stock and oil in a saucepan and bring to a boil. Simmer beans approximately 2 to 2 1/2 hours.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 cup celery, chopped
1 carrot, grated
1 medium potato, peeled and grated
3 tablespoons chopped green pepper
1/4 pound chopped or shredded ham (not a sweet, honey variety)
2 teaspoons fresh or 1 teaspoon dry oregano
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 minced garlic clove
3 tablespoons parsley
1/2 teaspoon cumin
Juice of 1 lemon

Sauté onion in olive oil until tender, then add shredded carrot and potato. Cook for 5 to 10 minutes, stirring constantly.

At the 1 1/2 hour mark, add vegetables, ham and seasonings to beans. Bring to a boil, and then simmer for the remainder of the bean cooking time. The beans and vegetables should be tender.

Add lemon juice and stir.

Optional additions of any combination of chopped green onions, rice, sour cream or Louisiana Hot Sauce add spice and variety to the servings.

CRUNCHY TUNA SALAD
("This is a kind of 'make it your own' tuna salad. There ends up being less tuna in it than anything else," Mrs. Stewart said. "My husband told me years ago that he didn't like tuna salad. I love it, so I set out to find a way to get him to like it. This was the result. This makes enough for a crowd. You can play with the recipe and reduce it or just come up with a combination of your own," she added.)

4 to 5 cans light or white tuna in water, drained and flaked
Chopped Kosher dill pickles
Chopped red onion
Chopped celery
Chopped red and/or green bell pepper
Shredded carrot
Mayonnaise to taste or enough to hold mixture together

Combine ingredients, using amount and type of vegetables to suit personal taste. Serve with savory bread or chips.

The Garden's Last Hoorah

2006-10-23T16:30:00.000-04:00

The autumn weather has been just incredible the past few days. We're spending as much time outdoors as we possibly can by walking through the woods, gathering leaves and pinecones for future projects and just enjoying the fantastic fall colors. A hot mug of apple cider rewards us after the nippy walks.
Walking through the last vestige of the summer gardens one can't help but notice how even the weedy herbs are changing to their autumn colors of gold and brown. Elderberry and witch hazel leaves are changing to their golden colors while the Joe Pye Weed is a deep burgundy. Goldenrod's bouquet of golden flowers are still hanging on but the north winds are making short work of denuding the stems. Coneflowers are brown and spiky early this year. The goldfinches, titmice and other small birds are gathering a harvest of seed. And the Sweet Annie in its greenish gold splendor is slowly being feasted on. We couldn't help but notice the crabapple trees were completely bare of their leaves but the crabapples are hanging on for dear life awaiting a bird's hungry beak.
I can't complain about this weather because I know the cold and wet winter is coming just around the corner. Time to bring in tiny pots of chive, parsley, lemon verbena, rosemary and sage for winter time cooking. I will keep the pots going on a windowsill facing the western afternoon sun. Turning each pot weekly and going lightly on the watering, I should have fresh herbs all winter. A little snip of chive for the baked potatoes, a little leaf of lemon verbena for my afternoon tea, a little nibble of parsley for that extra boost of Vitamin C...good for what ails the winter body.
This picture is of the crabapple tree that is growing next to the newest greenhouse. I couldn't believe how all the leaves had already fallen but I see now why they did....

Sunday's Chattanooga Market

2006-10-03T22:09:00.000-04:00

Since the beginning of August we have been participating in a large farmers market in downtown Chattanooga. The Chattanooga Market brings in area farmers, crafters and artists each Sunday afternoon from mid-April till December. Each Sunday has a theme. Some of the upcoming themed Sundays are Oktoberfest, Native American Day, Holiday Market and so on. Farmers bring their wonderful produce and canned goods while crafters and artists bring their jewelry, woodworking, tie-dyed apparel and wreaths. The local bakeries also bring their wonderful baked goods such as breads and cookies.

We have really enjoyed the crowds and the response to what we offer has been amazing. We set up a display with our quart size and four inch cups of herb plants on one side of the table and offer our bath brews, potpourri, salts and simmering mixes on the cool stair step display that Pat built on the other side of the table. People can walk around the booth choosing to sniff, touch and sample the herbs or sniff the scents from the brews, salts and potpourri.

Each week we try to bring something new to entice the shoppers to spend time at our booth. Last Sunday we brought in our garlic braids made from California white garlic, a mild and tasty garlic. The braids were decorated with a swag of rosemary, chili peppers and thyme. We also brought in a wreath, booklets and tons of handmade soap. In the weeks to come we would like to bring more seasonal items such as little decorated rosemary trees, holiday scented soaps and potpourri. Maybe even a wreath or two will show up. You never know what we might bring. We're there every other Sunday through December 10th.

Autumn on the Way

2006-09-22T10:58:00.000-04:00

Autumn on the Way
Tina Sams
www.essentialherbal.com

Autumn is breathing down our necks. The air feels different, and it smells like fall. The light has changed, and feels more filtered. The vegetable vines are turning brown. The neighboring farmers are bringing in the corn and the roadside stands are covered with pumpkins and corn shocks. The mums are up. Autumn is such a refreshing change after the long hot summer… or at least it used to be. I’m not ready yet. It was just getting to be really fun!

You see, for four long years I lived in a townhouse with no garden. There were containers all over the patio, but the grounds were maintained by men with sprayers and equipment. Even putting small barriers up didn’t save my little plants from their weed whackers. This past summer I moved to my own version of Shangri-La. The dirt is rich and fertile – and I can plant anything my heart desires.

In fact, the garden was started 2 full months before I moved. There was no plan, mind you, just planting “stuff” with wild abandon, like a starving woman who had wandered up to a buffet table. All of the perennials will need to be moved, but the point was to plant. Tomatoes, peas, beans, peppers, and melons went in along with several kinds of squash and two kinds of eggplants. Now, I’d never eaten eggplant, but they look so pretty… In went a big patch of Jerusalem Artichokes, herbs for the kitchen, herbs for medicine, and herbs for planting. Heaven on earth, here I am.

Everyday – no matter what the weather – found me in the garden for a couple of hours. Weeding was bliss after all those barren years. There were bean runners to be lovingly trained to the trellis, tomatoes to tie to the fence, and melons to guard from the resident groundhog. The wild veggies like lamb’s quarters, dandelion, and purslane added to divine dinners of squash, beans, corn, and tomatoes. The eggplants started producing and I was given great recipes, finding them delicious.

As the summer progressed, it became necessary to force produce on anyone stopping by. The mother of one of my daughter’s friends couldn’t get out the driveway without some squash, lots of basil and a watermelon – at least. I started stealthily leaving stuff behind when I visited others. We made LOTS of pickles. I got a canner.

But now I notice the days are shortening. The garden is still full of ripening veggies, and the herbs are spread all over the place. It won’t be long though. Soon it will be over. Then what? Am I going to have to finish unpacking from the move? Yikes.

Next year will be different. There will be a plan. The squash won’t need to fight with the lavender and the peas will have their own trellis before they start to need it.

Well! Look at that. I’m already excited about next year. I just can’t figure out what to do until it gets here.

The Beginning....Again

2006-07-06T16:35:00.000-04:00

We begin yet again here at Possum Creek. It seems that with each year comes a new challenge, a new idea or another obstacle to climb over. Last year we took the steps to establish a wholesale division offering organically grown potted herb plants for nursery and garden businesses. Great success created another issue...space. Where to put all of the herbs that we had to grow for our wholesale accounts. This year with the help of family and friends we will be installing another much larger greenhouse, our third. Since I am the grower and check writer for this endeavor I can sit on the sidelines....some of the time ...and journal what is taking shape. So, my lucky blog junkies get a play by play of what's going on in the hot southern sun. So, sit back and enjoy the cool of the air conditioning and watch us work.