June 2018
The Herb Farm

Breakfast, Work, Relax, Supper

 

You can’t find this gluten-free breakfast – egg and veggie tacos with sausage and yellow corn grits – at a fast food joint!

Whether you’re going to be doing a lot of physical work or intense cerebral work, you will certainly need an energy-banking, protein-packed breakfast! You should never start your day with just a bowl of cold cereal and milk. Cereal and a piece of fruit are just appetizers while you’re preparing the main course.

Quickie recipe: Dean’s Country Sausage (NOT Jimmy’s!) made in Attalla; brown 1.5-inch patties in a skillet, then dry off the fat on a paper towel. You may make gravy with the skillet drippings, or not.

While the sausage is cooking, in a separate pan, sauté some sweet peppers and onions with olive oil. (You may want to add some heat from chili peppers, as well.) Also, cook grits while the sausage is browning.

Toast three corn tortillas lightly and set aside. Whip three eggs and cook them, one at a time, in the fashion of an omelet. Place a bit of cream cheese and some of the cooked veggies in the omelets and fold to fit into the tortillas.

There you have it! A gluten-free breakfast you can prepare in 30 minutes or less. Enjoy!

The other day, there was a frost advisory in my area and I had a few plants still in nursery containers waiting to be planted. I covered them with a doubled sheet to protect them from the elements. Early the next morning, I uncovered and planted them.

The plants in waiting had to be covered up when a freeze was in the forecast. The result looked like a body covered at a crime scene.

 

Later that morning, I took a drive and visited a neighborhood a little north of my home. The funniest thing made me belly laugh out loud. There, in front of several of the homes, were plants covered with sheets, rectangular and on the ground. It looked like a crime scene with bodies covered!

Spring ephemerals started blooming early in my neck of the woods this year. I didn’t take as many pictures as I usually do, but I did capture one especially beautiful bloodroot (Sanguinaria canadensis). It gets its name from the red juice that comes from the rhizome. The plant is toxic and so is the juice extract. The red juice is a natural dye used by some Native American tribes.

 

Bloodroot flowers sprang up all over the woods near the house.

Walking around in the woods and admiring the beauty does come with some potential hazards. Ticks are out there, folks. Protect yourself properly and inspect thoroughly after each outdoor adventure – even if it’s just a walk around the garden.

DEET is the best-known deterrent for ticks, chiggers, mosquitoes, biting flies and other annoying little bugs you may encounter. I have tried lemongrass (Cymbopogon sp.) oil extract, mountain mint (Pycnanthemum sp.), etc. Somebody even suggested eucalyptus oil or Vick’s VapoRub. Sorry, none of them work on me. Repel with 40% DEET is my summertime cologne.

Nothing gets me going like that creepy crawly feeling I get when I find a tick traipsing across my body.

Is your garden planted yet? Mine is. I’m stepping up my game this year by adding several more varieties of thyme, rosemary and lavender.

So far, I have had only marginal success with lavender. Lady Lavender seems to be the hardiest here, but only lasts a few years before it dies. I have a couple of new cultivars I’ll tell you more about if they survive.

And the same goes for thyme and rosemary.

I’m concentrating on the muscadine vineyard because it went virtually unloved last year. I am adding about two dozen new plants that were propagated by layering from existing vines. Most of the other vines are in their third year in the ground, so I am expecting some juicy berries for picking and snacking on in the field.

Always keep a vase on your outdoor tables, so you can keep it filled with beautiful cut flowers from your garden. Notice: This is not a ‘Bud’ vase!

 

That’s one of my simple pleasures in life, eating fruits and vegetables right off the mother plants while I pick the bounty of my efforts.

I just picked my first patio tomato of the season. It’s called "Tasmanian Chocolate." I grew it from seeds I got from Renee’s Garden. Pretty tasty, it is. Can’t wait till the rest start ripening. These will look great in a green tossed salad! I eat my yard.

Okay. That’s all the time I have for now. It’s time to relax in the porch rocker with a cool libation and wave at the passersby on the road. And I see a pan of cornbread in my future for supper. Hmm. Maybe a pork chop, too! Maybe two pork chops!

Sorry, I missed you in May. I missed that pesky deadline. Please understand I mostly write close to the time you’ll receive the column. But, alas, I wrote this column two months ago, and last month’s column never happened.

Yep! It’s time for wine.

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

Thanks for reading! I truly appreciate each of you.

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.