Peppers
by Farmer Leo

Black pepper had pepper in its name before peppers.
Peppers are a member of the nightshade family.
The hottest pepper is the Carolina reaper at 2,200,000 SHU (scoville heat units).

Capsaicin is what makes peppers spice, the part of the pepper with the most capsaicin is the white pith around the seeds, bell peppers and a few others don't contain capsaicin, the flavor of capsaicin discourage insects and mammals from eating pepper that contain it, but birds don't mind the capsaicin.

How to grow:

Choose a spot with full sun, mix in compost manure and general fertilizer, when there is no chance of frost in your area go to the local nursery and select some sprouts for peppers that do well in your area, space 18 to 14 inches apart in rows 24 to 36 inches apart, keep the soil moist but not wet, use mulch to keep down weeds and hold in moisture, don't provide to much nitrogen, you can begin harvest once near full size, frost can ruin your crop.


Stuffed peppers:
Serving size two peppers, makes makes two servings
ingredients:

  • 4 green jalapeño
  • 4 strips Monterrey jack cheese


wash the peppers, cut the stems off and remove the pith and seeds, if necessary cut a slit in the peppers, put the cheese in the peppers, roast in oven or toaster oven until the cheese is golden brown and the peppers are soft. Good with black beans and corn bread.





Pears

The pear is native the coastal and mildly temperate areas of the old world. There are over 3000 varieties of pear grown world wide.

Evidences of the consumption of pears has been discovered in ruins from prehistory around lake Zurich. There is the equivalent to pear is in all Celtic languages. The Romans grew the pear for food, pears have been grow in China for about 3000 years.

When you grow pears, don't use nitrogen rich fertilizer, because it stimulates young growth and that is what fire blight targets. Fire blight is a fungus that when it infects it makes the the color it would be if it was burnt. Cut off the infected part and burn it.

How to grow:

Where you are going to plant dig a big hole, fill it with rotted manure and decomposing granite to insure there is not a lot of nitrogen in the soil, except for where the roots will grow. Get a one year old pear tree from a nursery, if you are getting only one than make sure to get a self-pollinating pear tree, carefully remove the pear tree from its pot and gently set it in the hole pack the dirt well, thoroughly water, water 1 gallon ever 3 day for the first month then slowly decrees to 6 gallons once a week on as how much you water it on your 7th year of having the tree. If it is a standard pear tree it will take about 7 year to start producing but some dwarf pear trees produce on there 5th year.

How to cook:

ingredients

7 pounds pears

8 table spoons cinnamon

1 cup sugar

Wash the pears and trim the bad spots, put them in a large pot with just enough water to cover them, boil until very soft, then put them through a ricer into a big bowl, then mix in the cinnamon and sugar, eat up quick pears do not store well.




Below is a picture and a nutritional chart.

Farmer Leo

Image from https://en.wikipedia.org/wiki/Artichoke

Rice
by Farmer Leo

In the right conditions rice can grow and produce for 30 years.

American rice has the highest amount of arsenic because it is primarily grown on fields originally used for cotton, and the fields have high arsenic content because arsenic based insecticides were used on the fields. However, the American allowed rice arsenic level is 10 ppb (parts per billion), but the Chinese allowed rice arsenic level is 150 ppb. Maybe their rice is grown in more toxic fields but it is not as well documented.


How to grow:

Get as many 5 gallon buckets as possible clean them and make sure that they are water proof, do not use ones that are not water proof. Put in 6 inches of soil in each bucket put in enough water that the water level is two inches above the soil, go to the store and get the brown rice with the least handling by machines, sprinkle one hand full of the rice in each bucket, when the rice is up to 5-6 inches increase water level to 4 inches, let the water level slowly decrees until there is just about no standing water. When it is time to harvest, stocks will be gold. When you are ready to harvest, cut the stocks with clean shears, knife, or sickle. Wrap stocks in news paper put in warm place for 2 to 3 weeks to dry, roast your rice at under 200 ° F for one hour, remove husks by hand.


How to cook:
Ingredients

  • 1 cup rice
  • 2 cups water

Rinse rice in strainer, in a small pan bring the water to a boil,then stir in the rice and bring down to a simmer, put the lid on and turn down to low, if you are using white rice start checking if it is tender at 18 min if you are using brown rice start checking if it is tender at 30 min, when it is tender shut off and fluff, then serve.

Below is a picture and nutritional chart.

Parsnip
By Farmer Leo

This little article is about parsnips, the scientific name, the yummy ways to cook them, their close relatives, a little about there history, the number of species and subspecies, how to grow, and how to cook.

Parsnips grow to 3 feet tall and the taproots grow to 20 inches, parsnip mature120 to 180 days. Parsnips are a vegetable grown for the taproot, they have a sweet flavor and a cream color, parsnips are a biennial grown as an annual.

The scientific name of parsnips is Pastinaca sativa. Parsnips can be baked, boiled, pureed, roasted, fried, of steamed. Parsnip are closely related to carrots and parsley, and are native to Eurasia.

The emperor Tiberius accepted part of the tribute payable to Rome from Germany in the form of parsnip, in Europe parsnips were the source of sugar before sugar cane and sugar beet.
There are 7 species of parsnip, and 12 subspecies of parsnip


How to grow:

Plant ½ inch apart and ½ inch deep in rows 12 inches apart make sure the ground is always very moist were the seeds are,wait a couple weeks after the seedlings sprouts to thin the plants to 4 inches apart, water well or the roots will be flavorless and tough, after 120 to 180 days pull all 3 foot tall parsnips, or you can put down a couple of inches of organic mater to insult it through the winter the next spring they will be sweeter.


How to cook

This recipe makes 4 servings. This recipe is roasted parsnips and carrots:
ingredients

  • 2 pounds parsnips peeled
  • 1 pound carrots unpeeled
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 ½ tea spoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Preheat oven to 425 degrees F, slice into thick 1 inch slices, place them on a sheet pan with the olive oil salt and pepper, roast for 20 to 40 minutes flip occasional, when they're done sprinkle on the dill or parsley, serve hot.






Sweet potato
By Farmer Leo

Many people know sweet potatoes as yams but the yam is actually an Asian plant of the Genus Dioscoreaceae.
The average consumption of sweet potatoes per person in the U.S.A is about 3 to 4 pound per year, in the 1920s it was about 30.

How to grow:

In November go to the store and get the sweet potatoes in the best condition, store in a place with light between 65°F and 70°F until 90 days before the last spring frost, then put two potatoes in each pot, to ready the pots make sure there are drainage holes then put in 2 inches of mulch then soft soil, plant the sweet potatoes at a 45° angle when the sprouts are 6 to 12 inches you can plant them out side if there is no chance of frost, soften the soil in your garden you will be using make raised beds 6 to 8 inches tall 12 inches wide plant them 12 inches apart, plant deep enough to cover the roots and have an inch of the stem, water thoroughly the first few days, when the tips turn yellow you can harvest, loosen the soil around the plant in a 18 inch diameter with a spade fork pull up the crown of the plant and by hand dig up the tubers, handle carefully they bruise ease, shake off exes dirt but do not wash, leave at 80°F for 10 to 14 days make sure they are not touching.

How to cook

  • ½ pounds of sweet potato per person
  • ½ pounds sweet potatoes
  • 1 table spoon oil (optional)
  • ¼ cups water


Peal the sweet potatoes cut them put them in the pan with the oil and water bake at 350° make sure it does not run out of water, when tender there done.

Citrus
by Farmer Leo


Citrus are native in Asia. Most commercial citrus were made by breeding together mandarin orange, pomello, and citron.

The peel is some time used as a face cleanser.

It's thought that the consumption of citrus decreases the likelihood of specific kinds of kidney stones and stomachs cancer.


How to grow:

Select a area with full sun and room for the tree to grow to full size, plant in fall, select a verity that does well in your area. Remove grass and weeds from a 3 to 5 foot diameter, dig a hole slightly wider then the root ball and the same depth as width, gently set tree in hole and use a shovel to fill the hole have way add water to the hole, add more soil to fill hole gentle step on soil around the tree. Use a shovel to make a watering basin around the bottom of the tree fill with water servile times to remove air pockets, water the tree two to three times a week the first week and the month after that one to two times a week you can decrees when it rains, check soil often to a depth of one inch, if dry, fill the water basin, continue this procedure for at least four to six months or up to a year to establish the tree. Water your tree regularly after established, if rainfall is inadequate, make sure there are no weeds under the tree, mulch can be used to help but make sure that there is a one foot gap between the trunk and the mulch.

How to cook key lime pie:

servings 6

Ingredients

  • 1 14 once can of condensed milk
  • 1 6 once can of frozen limeade concentrate not thawed
  • 1 cup heavy cream
  • 1 6 once gram cracker pie crust
  • zest of one lime


Put the condensed milk, limeade concentrate, and cream in a bowl, with an electric mixer with whisk head beat till fluffy peaks form, pour into crust smooth and cool until chilled and loosely set, sprinkle with zest before serving.



Olives
by Farmer Leo

The scientific name of olive is Olea. Olives were commercial grown as far back as 3000 BC.
In 2005 there was an estimate of 865 million olive trees.
The olive branch symbolizes peace and abundance. Branches of olive were found in the tomb tutankhamun.
Olives were a big part of ancient Israelite cuisine, olive oil was also used for lighting (likely in oil lamps), it was also used for sacrificial offerings, ointments, and anointment of members of royal office. A dove brought a olive leave to noah to show that the flood was over.
The ancient Greeks would smear olive oil on their bodies and hair to help hygiene, they also used it to anoint kings and athletes, it was burned in the sacred lamps in their temples, along with being the “eternal flame“ of the Olympics, the winners wore olive crowns.

There is a tree 1600 years old that processes about 66 pounds of olives a year that are made into high quality olive oil, there was another that was supposedly 2400 years old it was uprooted when a bus hit it, there is a olive tree that is claimed to be over 2000 years old, one olive tree is estimated to be between 2000 and 4000 years old, a different olive tree is claimed to be between 3000 and 4000 years old, there is a olive tree that is claimed by the locals to be planted 4000 BC, but there are no scientific studies that support this.


How to grow

chose a verity that does well in your area, select from your local nursery or on line, select a spot with full sun and well drained soil, dig hole about the size of the container, gentle set the sapling in the hole cover root ball with one inch soil, water often keep the soil moist but not wet or root rot ma form, if possible install drip, gentle pick the fruit when ripe, the time at witch the are ripe is different for different kinds.

  • How to cook salami mozzarella olive salad:
  • 2 table spoons olive oil
  • 1 table spoon honey
  • 1 teaspoon lemon zest (from same lemon)
  • 2 table spoons fresh lemon juice (from same lemon)
  • 1 pound mozzarella sliced
  • 6 ounces salami sliced
  • 1/3 cup green olives pitted
  • ½ cups fresh torn mint leaves loosely packed
  • ½ teaspoons flaky salt
  • ¼ teaspoons black pepper
  • whisk together olive oil honey and lemon juice, dived salami olives and mint among four plates, drizzle with dressing sprinkle on zest salt and pepper.

Raspberries


Raspberries grow in hardiness zones 3 to 9, they grow in California.

How to grow raspberries:

Where you are going to plant dig a big hole fill it with a mixture of decomposing granite and manure, dig a whole the size of the raspberry cane, insert the cane keep the soil moist but not wet. Raspberries are perennial. The common problem with growing raspberries is root rot it is caused by to much moisture in the soil. Hopefully, in a couple of years the raspberries will try to take over your garden. Because of raspberries flowering pattern the can yield more than blackberries.


Raspberries are commonly used for food, the leaves will be covered with chocolate, and made into tea, the berries will be eaten fresh, in jam, and in pie, and in more ways, and they have medicinal properties.


Raspberries are native to Asia. There are many species of raspberry there is all most Continents has there own specie of raspberry.


Below is a picture of raspberries and a nutrition chart.




Farmer Leo and Agnese

Cocoa bean
by Farmer Leo


Before the cocoa bean was used as a flavoring, the flesh of the cocoa plant was fermented to make an alcoholic beverage. The cocoa brew was originally consumed 14 or 15 thousand years ago

There was some turmoil about on children being used as slaves to grow cocoa beans and in the end there were a multiple of laws made about the age of workers on cocoa bean farms.


How to cook (serves 8)

Ingredients:

2 sticks butter cut in to chunks plus required for pans
2 cups all purpose flour
1 ½ cups granulated sugar
¾ cups unsweetened cocoa powder
½ cup brown sugar
1 tea spoon baking powder
1 tea spoon kosher salt
2 large eggs
½ cup sour cream
1 tea spoon pure vanilla extract

enough creamy chocolate frosting to decorate to your taste

Heat oven to 350°F, butter two 8 or 9 inch round cake pans and line the bottom of each with a round of parchment paper, in a large bowl whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt, in a small sauce pan mix together the butter and 1 cup water, bring to a boil and add flour mixture, and using a electric mixer mix until combine beat in the eggs one at a time, and then the sour cream and vanilla, dived the batter evenly between the pans, bake until a tooth pick inserted in thee center of the pan comes out clean,let cool, then transfer one cake to platter put the other on top, then decorate with frosting.

Grapes
by Farmer Leo

The scientific name of the grape is vitis. Grapes were first cultivated between 6000 and 8000 years ago.

Yeast naturally exists in the skin of grapes, this allowed them to ferment creating wine, using this new technology they learned to make several alcoholic drinks.

Wine grapes are often very small very sweet have thick skins and are seeded, table grapes are large seedless and less sweet.

It is thought that the French do not have heart problems because they drink red wine, the chemical that reduces there heart problems is in the grape skin

How to grow:

Get a grape shoot from your local nursery or one that does well in your area from online. Plant somewhere temporarily with 6 or more hours of sun light, plant with one shout sticking out, keep the soil moist, prepare it's permanent location mix in some sand and compost and or manure and remove weeds, when the root system is developed trace plant to permanent place.

How to cook: recipe fruit salad.  servings 2

  • ingredients
  • 2 cups fresh strawberries, sliced
  • 2 cups green seedless grapes halved
  • 1 small cantaloupe chunked
  • 2 firm bananas sliced
  • 1/3 cups orange juice
  • mix the fruit together

Apple
by farmer Leo




Have you ever heard the expression as American as apple pie? Apple pie is really not American, apples are native to Central Asia.
Have you ever heard the store of Johnny apple seed, he actually was planting apples for cider

How to grow

you can go to the nearest nursery or on line, and find a verity that dose well in your area, fill some containers with 8 inches of sand and water until it drains, poke a 6 inch hole, gently set each cutting into prepared hole, press sand up against of the cuttings, set cuttings in a warm spot in the sun 60 to 70°F, add water when the tops of the sand feels dry, they will need about six weeks before you can expect any growth, remove the cuttings from the sand when you feel slight resistance when you pull, you should see white roots sprouting around the buds, plant these cuttings where you would like a apple tree to grow, give them at least ten foot clearance from the nearest tree or building, water weekly.


How to cook

this recipe makes 8 to 10 servings.  Ingredients:

  • 9 apples
  • enough water to cover the apples
  • 2 table spoons cinnamon
  • ½ cups sugar


Peel and core the apples, put in pot with the water, boil till soft, let cool, mash and mix in sugar and cinnamon, eat up.

Lemon
by Farmer Leo


Lemons are a small evergreen, native to Asia, the fruit are yellow, and round or ovule, because of their sour juice they are put in many drinks and foods.
The Meyer lemon is a cross between a lemon and a orange or mandarin.

How to grow

(this is how to grow in a pot)

find a good dwarf lemon that does well in your area, get a big pot of well drained soil with slow release fertilizer, dig a large hole in the pot, make the hole the size of the dirt on the roots of the lemon, gently remove from smaller pot and set in larger pot, pack soil well, never let soil get dry, mist every day, remove any branches that form at the base of the tree.

How to cook

makes 8 servings

ingredients

  • 1 cup sugar
  • ¼ cups corn starch
  • 1-½ cups cold water
  • 3 egg yolks slightly beaten
  • grated peal of one lemon
  • ¼ cups lemon juice
  • 1 tablespoon butter
  • 1 backed 9 inch pie crust
  • Meringue
  • ingredients
  • 3 egg whites
  • 1/3 cups sugar
  • 1 tea spoon corn starch


preheat oven to 350°F, put 1 cup sugar and 1 cup corn starch in medium saucepan slowly stir in water until smooth, stir in egg yolk, bring to a boil over medium heat stirring constantly, boil 1 minute, remove from heat stir in lemon peal lemon juice and butter, spoon hot filling into pie crust, beat egg whites in small bowl with mixer at high speed until foamy, mix 1/3 cups sugar with the 1 tea spoon of corn starch and slowly beat it in until it forms stiff peaks, spread meringue over hot filling, sealing to edge of crust, bake until golden, refrigerate before serving.

Artichoke


Artichokes can be grow all over Europa and throughout Asia in Africa were they are native to and in the warmer climates of America. Artichokes are a giant thistle.  Artichokes are eaten and made into liquor.


It takes 2 years for the average artichoke to mature to a point were it can grow flowers,some variates grow buds in the first year.

How to cook:

Boil until soft gently mix granulated garlic into melted butter.


How to grow artichokes:

Where you are going to plant mix in a lot of organic mater and manure, take the root and dig a whole the size and shape of the root insert the root, pack the dirt well, water thoroughly, keep moist, harvest when the bud is 3 inches across cut diagonally 2 inches below the bud with a clean knife.

Below is a nutritional chart of artichokes.


Farmer Leo

Rosemary


Rosemary is native to the Mediterranean and Asia. It is said that the Virgin Mary spread her blue cloak over a flowering rosemary with white blossoms and the flowers turned blue and it was then known as the rose of Mary. There are 26 commonly sold verities. Rosemary is associated with love.

How to grow:

When choosing the variety you are going to grow make sure it can survive your minimum temperature, dig a big hole the size of the roots, make sure there is well drained soil were you are going to plant, remove from the pot and then gentle set in the hole, pack the dirt around it, water once a week.

How to cook

ingredients

  • 3 pounds potatoes
  • one stick butter
  • rosemary


Peel and wash the potatoes cut into desired shape, fry in butter and rosemary.

Mullein
by Farmer Leo


Pull it or put it in a tea. Some people think it is a weed, but this big leafy, plant has medicinal properties so it is put into teas.
The scientific name of mullein is Verbascum, there are about three hundred sixty varieties of Verbascum.

The stalk is considered a first rate drill for use as a hand drill to start a fire. Mullein grows in hardiness zone 3 to 9, and it dose best in full to partial sun, and dry soil. Mullein stocks grow crooked when there in soil that is heavily contaminated with chemicals, so they can be used to determine if soil is toxic or not.

How to grow:
Find a spot in your yard that has full to partial sun and dry soil, disturb soil, and sprinkle on seeds. And that is pretty much it.

Bring one cup of water to a roiling boil in a small sauce pan, put the dried mullein in a coffee mug, pour the water into the mug, cover and allow to steep for five to ten minutes, pour through a fine mesh strainer into a another mug, discard the mullein, if desired sweeten with honey or raw sugar, drink while it is hot.

Christmas plant medley
by Farmer Leo

Plant number one, mistletoe:

You probable know mistletoe as a small plant that around Christmas is hung up and when to people stand under the mistletoe they have to kiss, well that is the Christmas tradition for mistletoe but mistletoe is a parasitic plant getting its nutrients and water from its host plant it will grow on 200 species tree and shrub, and will severely damage or even kill its host.

Humans can't consume mistletoe but animals can and they eat the leaves fresh shoots and berries of mistletoe, when birds eat the berries the might poop them out on a branch and the seed might grow making a new mistletoe plant for wild life to eat.

Plant number two, holly:

Holly is the only remaining genus in the family Aquifoliaceae. There are 4 to 6 hundred species of holly.
The holly wreath is to represent Jesus's crown of thorns. Illustration at bottom.


Below is a picture of mistletoe, holly, and Jesus and his crown of thorns.

Dragon fruit

Dragon fruit if native to Mexico.

Dragon fruit is grown in Israel, Australia, southeast Asia Mexico, Central America, and the warmer climates of north America. Dragon fruit weigh from 150 to 600 grams. Dragon fruit is a cactus vine.

The scientific name of dragon fruit is Hylocereus. The Indonesian word for dragon fruit is buah naga translating to dragon fruit. The Khmer word for dragon fruit is sror kaa neak translating to dragon scale. The Thai word for dragon fruit is kaeo mangkon translating to dragon crystal. The lao word for dragon fruit is maak manggohn. The Vietnamese word for dragon fruit is than long translating to green dragon the and then there is the Chinese word for dragon fruit huo long guo translating to fire dragon fruit or the other Chinese word for dragon fruit log zhu guo translating to dragon pearl fruit.

How to grow:

Go online and look for a variety that does well in your hardiness zone, if you can not find one that does well in your hardiness zone, you will need a green house or you will need to grow it in a pot so that you can bring it in in the winter. When the dried branch arrives, if you are growing it in a pot insert the end of the branch into the big pot of moist cactus soil in full sun, mist every other day until there is new growth, then move to partial sun, 4 months after there rooting gradually move into full sun, put a several-foot tall 4 inch across pole next to your dragon fruit plant. If you are growing outside it is the same except a smaller pot and after words you plant out side.

Peonies
by Farmer Leo


Peonies are native to Asia, Europe and western North America. There are 31 species of peonies and 11 subspecies. Peonies are named after Paeon, paeon was a student of Asclepius the Greek god of medicine and healing when he became jealous of his pupil Zeus saved Paeon from Asclepius wrath by turning paeon into peonies.

Confucius once said I eat nothing with out peony sauce.

Ancient superstition dictated that great care be taken to not be seen by a woodpecker while picking the plant's fruit or the bird mite peck one's eyes out. Mischievous nymphs were said to hide in the petals of peonies.

Peonies will grow in hardiness zone 3, and grow well as far south as hardiness zone 7 to 8. Peonies need chilling for bud formation.

How to grow:

Find a spot in your yard that receives at least 6 to 8 hours of sunlight a day, this sun is required to produce big healthy flowers, they will grow in shade but their flower will be sparse if they even bloom, between labor day and the first frost dig a hole 12 to 24 inches deep, mix 3 parts original soil and 1 part organic compost, put the mixture back into the hole let sit for 1 to 2 weeks before planting the peony, choose a peony tuber with 3 to 5 red eyes or buds, obtain your tuber in the fall for best growing success, plant the tuber 2 to 3 inches below the the surface, to deep and it won't flower, water the soil thoroughly after planting and mulch 2 to 3 inches deep with organic matter bark, wood chips, or straw. Herbaceous peonies tend to flower their second year


How to cook

ingredients:

  • ½ pound peony petals
  • 2 cups sugar
  • 4 1/2 cups water
  • juice of 2 lemons


Wash and cut off the base of the petals, discard brown petals, place peony petals in a bowl sprinkle just enough sugar on that each petal is coated, bruise them well with your fingers and cover the bowl with plastic film, let it sit overnight in the refrigerator, get a sauce pan and pour the remaining sugar, water and lemon juice into the sauce pan, dissolve contents over a low heat, stir the peony petals into the mixture and allow to simmer for 20 minutes, bring to a boil and continue to boil for 5 minutes, put a spoon of it on a cold plate if it holds its shape then its then pour into a clean jar and then screw the lid on tightly, eat in the next 2 weeks.

Lavender
by Famer Leo

The scientific name of lavender is lavandula. There are 39 known species of lavender.
English lavender and common lavender are the same thing
Lavender oil is an antiseptic and a anti-inflammatory. A German paper says that lavender helps treat several mental disorders.
The syrup and dried bud are used to make lavender scones and marshmallow.

How to grow:

select a verity that does well in your area, buy from your local nursery or on line, chose a spot with full sun and well drained soil, dig a hole 6 to 8 inches deep with a 6 inch diameter, add a little manure or compost to the hole, gentle set in the plant, water 2 to 3 times a week for 5 minutes each time you water, after the first year water once a week or once ever other week for the same amount of time.

How to cook lavender jam

ingredients

  • 2 tablespoons dried lavender
  • ½ cups boiling water
  • 4 cups chopped peaches
  • 2 cups lemon juice
  • 1 pouch liquid fruit pectin


place flowers in small bowl, pour boiling water over the flowers, steep for 20 minutes, strain and discard flowers, can.



Sage
by Farmer Leo

Sage is used as a spice in food and as a herb. Dried sage can be bought at grocery stores. The hardiness zone 5 to 9.

People will referred to sage as common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broad leaf sage. There are 8 common cultivars.

The word sage referrers to more than just the herb sage, it also referrers to sage brush and many other things.


How to grow:

Look for a cultivar that does well in your area at your local nursery or on line, put the bottom of the cutting in a pot and keep it moist, until it has small roots, pick a good spot care fully trance plant and keep it from getting damaged.

How to cook

ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh rosemary chopped
  • 2large cloves garlic thinly sliced
  • 2 pork chops ¾ inches thick bone in 8 ounces each
  • salt and black pepper to taste


recipe makes 2 servings.

Heat a large skillet over medium heat, add olive oil, when oil starts to shimmer, stir in sage, rosemary and garlic, season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally, pat chops dry with paper towels and season both sides with salt and pepper to taste, increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture, cover skillet and cook chops undisturbed for 5 minutes turn chops, cover pan, reduce heat to medium and cook until just cooked through.









Peaches


The various names for peaches are practically a bunch of cognates, the scientific name for peach is persica, the European names for peach are influenced by the fact that they thought that peaches were native to Persia. The ancient Romans called peaches malum persicum translating to Persia apple, then there is the French word for peach peche.
There are fossils of peach form 2.6 million years ago that resemble modern peaches.

A nectarines is peach with a genetic disorder. Not a cross between a peach and a plum, the nectarines are still completely edible. A peacherine is a peach with really short fuzz.
Peaches are closer related to almonds than they are to plums because peaches and almonds both have porous pits.

In China peach wood is sacred, at the Chinese new year peach branches are cut and hung over doors to protect against evil influence. They would use peach wood bows to shoot arrows in every direction to protect against evil spirits. Sorcerers would carry peach wood wands to protect against evil spirits.


How to grow:

Chose a spot with full sun and well drained soil, if you cannot find one you can mix decomposing granite in to the soil in a spot with full sun, loosen the the soil where you are going to plant, loosen the soil as deep as you are going to plant, make sure that there are no large rocks were you are going to plant, dig a hole the size of the roots were you are going to plant insert the year old peach, pack the soil thoroughly water it in thoroughly, cut off the branches to insure a good harvest.


How to cook:

ingredients

6 pounds peaches

¼ cups lemon juice

4 cups sugar

Remove the skin and the pits from the peaches cut them up, and put them in a large pot with the lemon juice and the sugar, use a potato masher to mash them, stir and bring to a boil, stir for 25 to 30 minutes drizzle a little on a plate wait one minute. If it forms a skin it is ready, if not continue stirring until it it dose under such circumstances, transfer to clean caning jars put on lids and bands boil in water bath caner for 10 minutes.




Farmer Leo and Agnese

Chokecherry

North American Indians used chokecherries as a herb.
They also used it for the construction of tipi, bows, arrows, skewers, digging sticks, pipe stems, and fire tongs.

Because of the cyanide in the leaves segmented stomach animals are poisoned and some times killed by eating chokecherry leaves.

Chokecherries are native to north America ,there are three kinds of chokecherries all of which are only grown in north America.



How to grow

In summer cut a freshly grow branch 4 to 6 inches put the branch in a clean container with sterilized soil keep moist until there are small roots transplant to a large container when it is established transplant it to the ground.



How to cook

Wash the chokecherries and make shore that there is no debris simmer until the chokecherries are soft, squeeze the juice in to the water you simmer it in, boil the water for half an hour add sugar to taste, you can eat it up quickly or you can can it for information on how to can fruit follow this link:http://www.homefamily.net/2011/07/16/how-to-use-chokecherries/





Wintergreen
by Farmer Leo


Wintergreen used to referrer to any plant that stayed green through winter, now they are referred to as evergreens.

Wintergreen is used to flavor root beer and tooth paste.

Diluted wintergreen oil is a folk remedy for for muscle and joint discomfort, for muscle and joint discomfort, arthritis, celluite, obesity, edema, poor circulation, headache, heart disease, hypertension, rheumatism, tendinitis, cramps, inflammation, eczema, hair care, psoriasis, gout, ulcers, and broken or bruised bones.The liquid salicylate dissolves into tissue and also into capillaries, so overuse is as risky as overuse of aspirin.


How to grow:

buy wintergreen seeds from a nursery in your area if they don't have them try buying them from a nursery online. Find a spot that dose not get constant full sun, and that is damp but not marshy, with room to expand. Chill for 4 to 10 weeks before sowing. Soft the soil and mix in mulch were you are going to plant, plant the seeds 1/4 inches, keep the soil moist the first 2 months, when the sprouts reach one inch transplant into separate pots and put them in a greenhouse until next spring then you can transplant into ground.

Rose
by farmer Leo

The scientific name of rose is rosa. Red roses are commonly gifted as a sign of love and commonly used just after dates.
Roses are used for perfume, the petals are crushed in water and then soaked in the water, the expensive stuff is rose oil, it takes about two thousand roses to produce one gram of rose oil.

How to grow:
Find a spot with at lest 6 hours of full sun each day, the soil needs to be rich and retain moisture, in equal amounts mix in potting soil, peat moss, and mulch, water 1 inch once a week unless there is sufficient rain water in the morning so the water on the leaves can evaporate, spread two inches of mulch under the rose but do not touch the rose with mulch,

How to cook:

ingredients
½ pound rose petals
2 cups sugar
4 1/2 cups water
juice of 2 lemons

Wash and cut off the base of the petals, discard brown petals, place rose petals in a bowl sprinkle just enough sugar on that each petal is coated, bruise them well with your fingers and cover the bowl with plastic film, let it sit overnight in the refrigerator, get a sauce pan and pour the remaining sugar, water and lemon juice into the sauce pan, dissolve contents over a low heat, stir the rose petals into the mixture and allow to simmer for 20 minutes, bring to a boil and continue to boil for 5 minutes, put a spoon of it on a cold plate if it holds its shape then its then pour into a clean jar and then screw the lid on tightly, eat in the next 2 weeks.