You Grow Girl™

Okra Earrings in Sterling $54.00: I am always on the lookout for vegetable themed jewelry that takes advantage of their elegant beauty. These do that.

Wearable Planter Jewelry $20.00US: Months back everyone was sending me links to these wearable planter necklaces with the subject line, “This is SO YOU!” to which I thought, “But no plant can live in such a tiny pot!” And that upset me. “No, I’m sorry, but I will not hang a dead plant set inside a pretty little vessel around my neck, thank you very much.”

But time has passed and I’ve softened. So fine, you guys win. They really are SO ME. Especially the orange. And if you’re reading this site, they are probably SO YOU, too.

Give the Gift of Seeds About $20.00: I agree, seeds are one of the best gifts to give, especially on Valentine’s Day since the holiday is used to mark the beginning of planting season in some climates. You can’t go wrong with the Hudson Valley Seed Library — they have some of the most artistic packages around, and if you buy a gift membership, your loved one can choose the plants their heart (and stomach) desires most.

In Canada, Cubit’s Organics has a six-pack offer, with free shipping.

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I was on Martha Stewart Radio today to talk about my new book about growing herbs and edible flowers. The question was asked, “What is your favourite edible flower?” and I replied, without hesitation, “Nasturtiums, hands down.”

Of course, now as I am typing this, I am hesitating, “But wait… what about roses? You really like roses. Don’t forget violas! You lose your mind over them in the springtime. Scented geraniums… you can’t live without them.” And so on…

Were I stranded on a desert island with only one edible flower at my disposal… I’d probably choose lavender. Okay, bad example.

No, really. I often choose nasturtium when asked this question and I think it comes down to the unexpected. Most people expect edible flowers to taste kind of sweet, floral, and a little bit weird, which is how many flowers smell. When I hold out a nasturtium, which does not have a particularly strong smell, and ask a friend to eat it, no one ever anticipates that their tongue will be met with a burst of sweetness and a spicy, radish-like kick.

Nasturtiums are fun, perhaps more-so than other flowers.

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Tomorrow is the big day! Tuesday, Feb 7 is the official release date of my new book Easy Growing: Organic Herbs and Edible Flowers from Small Spaces. It’s the day that the book shows up on store shelves, pre-orders are shipped, and the online ordering button is switched from “Pre-Order” to “Order.” I’m not yet aware of all of the stores that will be carrying it, but we have made a list of the major online sellers here. Electronic versions of the book will be released in the near future.

In case you’re wondering about its contents, a “Look Inside” feature has been added to the Amazon ordering page, we have made a short Show and Tell video (seen above), and sample pages have been added to the book’s website.

In anticipation of its release, we have also added a number of printable downloads to the website that are related to projects contained within the book. For fun, I made a bonus pdf of a recipe (Spicy Blue Basil Vinegar) that had to be cut from the final print due to space considerations. I know that handfuls of fresh garden basil is a distant dream unless you’re in the southern hemisphere, but I do urge you to make herb vinegars (any herbs will work) when you get the chance. They’re a good way to add some fresh herbal flavour to winter meals. We’re currently enjoying the medley of vinegars I made last fall.

I’m going to be on Martha Stewart Radio tomorrow morning, Tuesday, February 7 at 10:30am EST to talk about growing herbs as well as some of the recipes in the book. If you have satellite radio, you can tune in to hear it at Sirius XM 110.

While I am on the topic of book releases, here’s a peek at the German translation of Grow Great Grub. I can’t wait to see it printed.

While it is still early days yet here in the upper regions of North America, many of us (myself included) have begun the process of buying and planting seeds for the 2012 gardening season. There are 12 years of resources published on this website, many of which even I have trouble locating, so I’ve compiled a list here to make it easier for you.

Inspiration

• These Are a Few of My Favourite Peas
• Giant Cape Gooseberry
• Salad Greens: Direct sow these.
• Wild Eggplant: Just for the heck of it, I decided to grow one this year.
• Growing Beans: Buy now, but wait until after the last frost to direct sow outdoors.
• ‘Trionfo Violetto’: If you only have room for one pole bean, I’d suggest this one.
• ‘Spigarello’ Leaf Broccoli: A very productive and beautiful leafy green.
• Edible Flowers
• Delicious Nasturtiums
• Tomatoes to Grow in Containers (or anywhere else for that matter)
• Hot Pepper varieties that I grew in 2011.
• Italian Edibles

Seed Buying

• The Safe Seed Pledge
• Kitazawa Seeds Japanese seed company that sells interesting edibles.

Seed Starting

• Build a D.I.Y Lighting System
• Printable Seed-Starting Chart (This is a good place to begin)
• A Quick and Easy Germination Test
• Seed-Starting Instructions
• Toilet Roll Seed-Starter (Please note that I have altered this system and I no longer cut the slots or bother making a bottom. Though either works, really.)
• Make Your Own Seed-Starting Mix (scroll down the page)

Caring for Seedlings & Planting Out

• Yoghurt Container Seedling Pot: Upsizing to a larger pot.
• What to Do About Tall and Floppy Seedlings
• What to Do About Forgotten Fall Bulbs
• Growing Microgreens on a Windowsill
• Hardening Off

Shortly after my fermentation obsession kicked in full-throttle, I became interested in Kombucha, a fermented beverage that enjoyed its moment in the spotlight as a health food fad through the 90s and again in the early 2000s. Having managed to skip over it entirely due to the rigorous sugar-free diet I was on back when the craze was at its peak, I bought a bottle of a commercial brand so that I could finally find out what all of the fuss was about. Since tasting it I have come to the conclusion that the tangy, fizzy beverage is enjoyable enough, but my real interest lies in the process of making it.

Kombucha is a sweet and sour drink that is made by placing an ugly, deformed, gelatinous mass that eerily resembles regurgitated rubber (hungry yet?), known as a mother or SCOBY (Symbiotic Culture of Bacteria and Yeast) into a vessel of sweetened black tea. Over time the SCOBY feeds on the sugars, resulting in a bubbly drink with a mild, vinegar-like bite.

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