A Little Steeping Time

It's time to throw some herbs in some vinegar and let them steep, steep, steep.  The Mrihani Basil is turning the vinegar a beautiful rose color.   I also threw some lavender and sage into some witch hazel.  I've done this for several years and it makes a lovely skin toner, filled with the scent of summer.

Time for the August Meeting

Just a reminder that the Minnesota Herb Society will hold its annual August meeting Tuesday the 25th at 5:30.
 Pot Luck! Great Gardens! Good Times! Be There! At Veronica's

Just a little Birthday Party

A few of Herbies joined our long time friend and fellow MN Herb Society member,  Barbara, to celebrate her 90th Birthday.   We were treated with a Bach organ recital at the Plymouth Congregational Church.   Accomplished organist, Philip Brunelle was accompanied  by oboeist, Robert McManus.  Thank you Barbara for a lovely summer afternoon filled with music and friends. 

The Birthday Girl & the crew.

Philip Brunelle & Robert McManus.

One of the 4 seasonal tapestries.  They were hand stitched and have taken 40 years to complete all four pieces of art.  The idea formed in 1968 and the last tapestry was completed in 2012.  These pieces measure 25' width × 16 1/2' height.  

Close up of the tapestry.  Check out that needlework.

We were told that people do sit on these benches.

The Willow We Weave

Weaving Willow is a little like life with it's challenging knots & willow whipping everywhere.   But once it is woven,  you have a beautiful orb, even if it is a little lopsided.

A number of MN Herb Society members spent Monday at Heidi Doering's willow farm in Roberts,  WI.  Heidi showed  us the varieties of willow she grows on her charming 3 acre farm.  She harvests the willow in the dead of winter and had much willow knowledge to share with us.  We had a beautiful day to weave. 

A Little Late for Garlic Scapes

And yet, a great recipe to share for when you aren't sure what to do with those cute little guys.

Garlic Scape Pesto

by Beth Dooley

-10 to 12 garlic scapes (about 1/4 lb.)
-1 tbsp. chopped fresh lemon thyme
-1/3 c. toasted, coarsely chopped hazelnuts
-1/3 c. shredded Parmesan or Asiago cheese
-1/2 tsp. coarse salt
-10 grinds of black pepper
1/3 c. neutral oil or mild olive oil, plus a little extra to cover the jars

Thoroughly wash and dry 4 small jars. Coarsely chop the garlic scapes (you should have about 1 full cup).
In a food processor or blender, pulse together the scapes, thyme, nuts, cheese, salt and pepper to make a fine, dry texture. With the motor running, slowly add the oil in a steady stream, stopping occasionally to scrape down the sides, until you have a smooth paste. If it's too dry, add a little more oil. Divide the pesto among the jars, smoothing out the tops with a clean spoon. Drizzle a layer of the oil over the pesto. Screw on the tops and store in the refrigerator for up to five days or freeze.

Note: Feel free to vary the herbs, oil, nuts and cheese to suit your taste.
This recipe originally appeared in the Star Tribune Taste section.

Just in case

Just in case your still  haven't gotten your garlic out, this is Jill's harvest of Music and Georgia Crystal.  Beautiful shot Jill.

It's Time to Harvest Garlic

If you haven't gotten your garlic harvested,  get it done now.  My harvest was especially good this year, although I had one variety that didn't come up at all, Russian Giant.  The other varieties all performed well: Music, Chesnok Red, Susan Marie, Georgia Crystal, and Persian Star.  While the garage has the perfume of garlic,  it is drying nicely on the screens.