Join HerbFest on Pinterest – Image of “lavender cotton” or correctly “Gray or Green Santolina”
Here’s the post and join us on our herbfest Pinterest account.
Pet Microchips & Vaccinations @ Reduced Cost HerbFest 2012
Bring your dogs on a leash, cats in cat carrier, for $20 microchip implants & $10 vaccinations by SNAP-NC from 10 a.m – 2 p.m. HerbFest 2012 on April 28th will provide a fun filled day to enjoy with your pets. Special herb tips for animals such as spritizing with rosemary water for luxurious fur and also as a natural flea tick repellent.
http://bit.ly/SNAP-NCChipsVaccinations
Schedule of Events For HerbFest 2012 – Dog Daze & Franklin Academy Showcase Added
The schedule is forming for HerbFest 2012. This year the second weekend will feature events, as well as a plethora of herb plants!!, planned by Franklin Academy. Also SNAP-NC will have their van here on Sat. April 28th with reduced price cat & dog microchips, pet vaccinations. It will be a fun Saturday with free activities going on to enjoy as you browse, shop, sip and enjoy the 2012 HerbFest. See schedule here that is still forming:
Is Tansy safe for dogs with epilepsy
Hi Stan,
Thanks for question and good one. I’m assuming your question is having Tansy in the garden to act as a flea/tick/insect repellent? If so I’m not aware of any reason to be concerned over the safety and health of your dog due to epilepsy. I’m also not aware of any tendency of a dog to eat Tansy and that desire is influenced by the dog having epilepsy, but that is area I’m not familiar with.
As far as planting in your garden and creating a “pest free” area for your dog I see no reason not to do so.
Thanks Stan.
Bobj
Claudette Responds to “Krispy Kreme Fried Doughnut …..” Herbal Lore Legend Series Post
Yeh Bob, “Krispy Kreme Fried Doughnut Hamburger with Bacon & Cheese.” I can’t even imagine, and I have a great imagination and I love junk food. Butter and frying makes everything better!
Please know that I love what you do and I love every E Mail I get from you. I tried not to reply, I am weak and you have a delete button. You may share, edit or, of course, delete at your discretion.
I loved the herbs, etc., but the potatoes?
There are a variety of frozen French Fries with a variety of ingredients some of which they don’t disclose, because it is part of procedure rather than preparation or presentation, so reading the label doesn’t help entirely, but it does help.
Some frozen potatoes are nothing more than potato parts, probably the left overs of other potato products. They are mashed together, color enhanced, flavored with sugar and salt so they taste, fry or bake better. Don’t forget the preservatives and other chemicals they be adding for God knows what reason.
Or they might actually be “real” potatoes, BUT they all start this way:
The potatoes are washed and pealed at extremely high pressure. I could not find how many nutrients are lost by this technique, but several of the following procedures will be removing important nutrients.
I am going to leave out various inspections, cutting, inspections, etc. to shorten this e E Mail.
You now have thin sticks of potatoes that we call French Fries which are then forced through vats of extremely hot water blanching these little, tiny sticks of potatoes, further removing natural sugars and nutrients.
BUT it’s ok, do no worry, because they are going to replace the lost natural sugar, ete. with some kind of sugar, salt, and what??????
Oops, they’re all wet. Now what do you have to do? You dry them with extremely high heat depending on how they are going to be cooked. If the French Fries are meant to be deep-fried, the water content will be around 70-75%; if they’re to be cooked in an oven, 65-70%; for microwave French Fries, it’s a measly 55-60%. The reason has to do with the amount of water normally lost through each method of cooking and with a little luck, all three versions will be almost indistinguishable from each other when served.
Now that they are dried they can FRY them, quickly but at very high heat. What are they frying them in? Are there any nutrients left?
The final step is blast freezing of the strips. Blast freezing is a method that freezes the French Fries which travel down on the wire conveyor using air cooled down to about -40° (Celsius or Fahrenheit — they’re same at -40) so that only small ice crystals form. This prevents them sticking together and helps protect the flavor.
If you want to do this at home you could use a carbon dioxide fire extinguisher. Otherwise, you’d probably need liquid nitrogen and some heavy insulated gloves.
Home made does not mean that you buy a can, box or bag of food product or combination, cook it and place it on the table.
You have a great herbal recipe. Start with . . . you buy a potato. You can buy 5 to 10 pounds of potatoes for less than what that one box of contrived potato food cost. BUT you like the flavor, so make them the best, easiest French Fries ever and be healthy and save money. The ice and cooking them twice is the secret.
Ingredients
4 large russet, peeled and cut into 1/4 by 1/4-inch thick sticks or as you like
2 quarts peanut oil
Salt and pepper
Actual time spent – about an hour for four large servings. Making more does not add incredibly to the time spent for the health of you and your family.
Directions
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth. Thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. Longer is better.
When ready to serve the French Fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter to absorb the excess oil and sprinkle with salt and pepper, to taste. Serve immediately.
YUM!
Perhaps, one should be concerned about irradiated potatoes, potatoes grown in “contaminated ground or harvested too early. Potatoes are very easy to grow and you don’t need a “vegetable patch.” Plant them in your flower beds making them look extremely luxuriously with all of the greenery, the potatoes are underground. No one ever has to know how you make the very best French Fries.
Hilu’s Response on Oktoberfest origin
Good morning, Bob,
It’s fun to make use of every Fest! I believe in having fun in a world in which work takes so much time of your day. I am German through and through that way:-))
When one of my father’s employees wanted a day of because of a wine fest, he used to say, “If you can party all night, you can also work all day.” They would still get the day off, if it was possible.
I like to turn this around and claim, “If you can work all day, you can also party…. …as long as you can.” Read More…
Growing Herbs In South Carolina – heat and humidity problems
Bob,
I am having difficulty finding potted herbs in the sandhills of South Carolina. I have seen online providers, national catalog compnaies, etc., butwhile they sell herbs, their information about growing herbs in the sandy humidkty of South Carolina is paltry.
I need to know for particular plants what soil ph is required, what plants take not only drought but high humidity, etc.
I had a lovely French tarragon I planted in slightly acidic (6.4 or so) soil in partial shade, surronded by a collar of hay for mulch. The first year it did well. It grew slowly, but survived the heat, humidity of the summer, and the snow and ice of last year’s cold winter. This year, it kicked off. Any idea what I should do to keep it alive?
I am also having difficulty with finding coriander seed that will germinate. Any clues?
Thanks,
Pam
Herb & Vegetable Garden Companion Planting Chart
Now is an ideal time to be scrolling through the plethora of seed, plant and gardening books arriving daily in this winter period for most of us in U.S. It’s also a great time to have a companion planting guide to figure out which plants complement each other. One wants to create a micro climate environment to aid the growth and veggie production as well as planting herbs that repel harmful insects to the companion plants. Read More…
History of How Herbs Became Popular in U.S.
Article on Herbfest web site introducing how herbs were introduced into the U.S. and why it was felt important to do so. From a European background of only the wealthy could afford spices the use of herbs expanded seasonings to the working class. Read More…
What are the historical uses of the Caraway herb?
New post on Caraway on Herbfest web site.
Learn more about the historical uses, care of and how to use today as a culinary herb or spice.
