June 2017
The Herb Farm

A Little June Garden Stuff


The 2016 drought has made the 2017 blackberry crop abundant and super sweet.


Crazy as it sounds, I think I’m getting old. I was wondering when my age would become evident by my actions and opinions. Well, today’s the day.

Thanks to the internet and social media such as Facebook and Instagram I can see what a lot of people have for dinner and read about how many times my friends get up in the night to go to the bathroom.

I’m really trying to embrace the technology of the current day. But, really? Who decides what is TMI (too much information)? See? I’m really, really trying hard.

More and more, I tend to appreciate the smaller aspects of growing a garden. Flowers that are often looked at as weeds by most folks are beneficial in their own way. Small native bees feed on the nectar of these wildflowers and pollinate them. These bees also pollinate other wildflowers and vegetables on the farm.

I’m getting a little wobbly in my post-middle age. No matter. If I hadn’t stumbled and fell down a hill on the property a few weeks ago, I might not have noticed a beautiful crop of lichen on a fallen tree. It’s funny how we learn to better justify our existence and errors.

Lately, I have been walking around the farm and trying to capture details of what’s growing around here.

From one end of the property to the other, I can find something new every time I walk it. Just the other day I saw a barred owl with a frog in its beak. That’s strange because I didn’t know owls ate amphibians … let alone feeding in the broad daylight.

It’s entertaining sometimes to just sit under a different tree and watch what happens before your eyes. Pretty amazing to me, it is.

Just the other day, as I was weeding one of the flowerbeds, I got a whiff of something dead. It was a chipmunk that had probably ended up being a play toy for one of my cats. Instead of burying it I decided to let the ants, which had set up camp in the carcass and were carrying the thripney bits to hold for a rainy day, have at it. It was truly amazing how fast they took the rodent down to skin and bones.

The zebra swallow has to be one of the prettiest of all swallowtails in our region. This one was found on a coriander adjacent to a row of blackberry bushes.


A few weeks ago, we had some chilly weather with incredibly high winds for May. The winds took some of my potted plants on the porch and sent them flying to one side; spilling soil, breaking limbs and breaking terra cotta. At least it wasn’t as bad as a neighbor down the road who lost several pine trees and a hackberry. We spent the better part of an afternoon with our chain saws cutting the trunks into manageable sizes for the portable sawmill.

Speaking of sawmills, my neighbor made a gas-powered band saw sawmill and it works great. He has some of the local tree disposal companies drop their loads on his property and he cuts them up for usable lumber. Seems like a pretty good arrangement to me.

I have seen some seemingly simple instructional videos about how to build a sawmill. Lately, it seems that YouTube has become my best friend.

Last month, I didn’t include a recipe because I didn’t have anything fresh and new to share. This month, I have two new recipes to share, but I have not photographed them. Therefore, I’ll just save them for July and give you a teaser for now. Back a few weeks, I visited Boozer Farms in Thorsby where I acquired some beautiful strawberries and giant bunches of kale. Is your mouth watering yet?

How about a rump roast this Sunday? The thought of it really gets me going! Here’s how I make mine.

Preheat the oven to 500 degrees for a 4-5 pound beef rump roast, trimmed and tied. Coat the roast with olive oil. Rub with granulated garlic, fresh rosemary, salt and black pepper.

In a roasting pan or large cast-iron skillet, place the roast, fat side down. Roast it for 20 minutes; reduce heat to 275 degrees. Roast for 20 minutes per pound.

Remove from oven when the center temperature is 145 degrees. Let it rest for at least 15 minutes before carving. Slice it thin and enjoy!


Well, that’s about all for this installment of the Herb Farm. Next month I’ll tell you about my friends down at Boozer Farms in Thorsby.

Meanwhile if you "Like" me on Facebook, I promise to only give you good gardening information and present you with recipes that really work. It’s like the Herb Farmer Club and you are all exclusive members!

Eat your yard! I eat mine.

Until next time, remember to watch your salt and sugar, drink plenty of pure water, and breathe in and out!

Thanks for reading!

For more information, email me at This email address is being protected from spambots. You need JavaScript enabled to view it.. I’ll answer your questions and I enjoy the emails!

Be sure to find me on Facebook at Herb Farmer-The Herb Farm.


As always, check with an expert, like your doctor, before using any herbal remedy.