Monday, October 31, 2011

Organic Vampire, Witch Control and General Protection from Evil

Today is the 31st of October and you will most definitely need protection from evil tonight, since it's a very popular evening for marauding Vampires, Witches and the like. But, did you know that most of the protection you need is right in your own garden? Yep. So without further introduction here is the Organic Halloween Safety List for 2011 (the last two aren't exactly in your garden or organic, but you want to be safe, right?):
  1. Eat lots of Garlic: It is well known that Vampires have an aversion to Garlic. Even in China and Malaysia Garlic has been used as Vampire repellent. You can also string it up over your doorways to prevent Vampires from entering your home. 
  2. Carry a bag of Poppy Seeds: Vampires are compulsive counters, so if you suspect someone of being a Vampire, throw Poppy Seeds at them and hope they will be distracted long enough (they will have to start counting them, you see) for you to get away. 
  3. Thorns of Wild Roses also repel Vampires. No one seems to know why this works, but it does. 
  4. Make sure you have lots of Wolf Bane; It repels Werewolves. Not sure there is any other way to protect yourself from Werewolves. 
  5. String Chili Peppers around your neck and around the entrance to your house as this will repel a wide variety of Monsters and Ghouls. 
  6. Fennel is another plant useful for protection. Hang Fennel over your front door to prevent the entry of Witches. 
  7. Now, if for some reason you do get a hex put on you, use Bay Laurel to break the spell. It's a good idea to keep some Bay around for this reason. Rosemary is a suitable substitute. 
  8. Lavender and Oak will protect from the Evil Eye. 
  9. The only actual protection from Zombies, apparently, is a chainsaw and an axe...I couldn't find any reliable Zombie or Ghoul repellent. 
  10. Wear a cross, this seems to help with all sorts of evil from Vampires to Witches. 
  11. Holy water provides good all-around protection from any unexpected Halloween situation. Keep a vial around your neck just to be safe.
Have a Happy (and safe) Halloween night! 

Saturday, October 29, 2011

A Bit of Halloween History

Halloween, a time to dress up in some crazy outfit and go have some fun..but why do we do this? And why on the 31st of October?
Let's go back to the 5th century, B.C. Celtic Ireland for the answer. The Celtic new year was November 1st and it was thought that on new year's eve (October 31st) that everyone who had died in the previous year came back to look for a new body to inhabit! Apparently, this was their only way for an afterlife..
Of course the living, not wanting to be possessed needed a solution to this conundrum. They dressed up in outlandish and scary costumes and paraded around making as much noise a possible to frighten away the marauding spirits who were looking for bodies to possess..
And, what about Jack 'O Lanterns? Also and Irish tradition, though in Ireland they used root vegetables like turnips and potatoes (pumpkins are native to the Americas). This custom of hollowing them out, carving ghoulish images into them and placing a lighted candle inside was all in an effort to ward off evil spirits and especially the spirits who roamed the countryside on October 31st! Happy Halloween!

Thursday, October 27, 2011

Summer in a Jar


Summer is over, but there is still time to preserve a bit of summer in a jar. Last week that consisted of pickle making. I love pickles and have worked for some time to perfect my pickle-making-prowess..And, I can tell you that I have done it. There are a couple of secrets.
1. I use about half the sugar called for in the recipe.
2. Cane sugar or evaporated cane juice is the only sweetener to use (unless you use cane or evaporated cane juice or certified organic sugar you will be getting GMO beet sugar)
3. Low-temperature pasteurization method.
The result: crunchy, spicy fabulous pickles. I happened to make Bread and Butter pickles, but you could just as easily make dills or one of my favorites; pickles carrots with fresh oregano and jalapeno. Now, the last batch I used every veggie I could find, onions, turnips, carrots, cauliflower and of course, cucumbers.
And you'll have your own version of Summer in a Jar!

Here's the recipe
For two quarts of veggies:
Suggest: cucumbers, sweet peppers, sweet onions thinly sliced, cauliflower, etc.
prep veggies, place in non-metalic container and sprinkle with salt then cover with ice and leave for 3 hours or over night in fridge (or outdoors covered)
1/2 cup pickling salt

Rinse veggies and drain well
Sterilize jars, and lids according to instructions, for canning basics see (Ball Blue Book of Preserving)

Combine in large kettle:
3 c. cider vinegar
13/4-2 c. cane sugar
3 cloves garlic minced
2 T mustard seed (whole)
2 t. turmeric (ground)
2 t. celery seed (whole)
1 t. ground ginger
1 t. pepper corns (whole)
1/2 t. cloves (whole)
Put on the heat and stir until sugar is dissolved then bring to a boil
While this mixture is heating, prepare your jars by cramming the sterilized jars full of the veggies, leaving about one inch to the top.
Pour the boiling vinegar mixture over the veggies, clean and seal according to directions.
Place in hot water bath, and process (here's the key) for 30 mins at 180-185 degrees.
For more on low temperature pasteurization method see:
Low Temperature Pasteruization Method

Fill your garden (and your kitchen) with joy!
Lisa

Thursday, October 6, 2011

Son of a Farmer, Child of the Earth

This Friday, October 7, 2011, on Garden Gossip, we'll be talking with Eric Helm, journalist-turned farmer-turned activist about the ravages on the earth of modern agriculture. Raised on a cotton farm in Texas, Eric got a degree in broadcast journalism and traveled the world. When he returned to the land his family had been farming for almost 100 years he was startled at the changes he saw in the land. He began to change his practices and speak out against the damages caused by modern commercial agriculture. His new book, Son of a Farmer, Child of the Earth, chronicles this journey and was awarded "Book of the Week" from the Organic Consumers Association. Join us at 11am PDT for the live show or listen to the rebroadcast Friday at 9pm and Saturday 11am. You can listen live on your mobile device or computer at newspress.com or download the show at www.montecitolandscape.com (click on the garden gossip tab)