12 • August 2015 • UPBEAT TIMES
Summer GUIDE #2 August in the Garden
SANTA ROSA, CA. ~ I do hope this floriferous season finds you very well.
is this summer’s survival tip for your gardens. Straw, alfalfa hay, various sizes
of wood
chips and bark of all kinds should be used everywhere so the water will stay in the soil and you’ll wa- ter less.
hasn’t been ter- ribly
yet,
we should still be slathering ourselves with
sunscreen, something with ben- eficial ingredients like Kiss My Face, SPF 40 or Burnout, for sensitive skin, SPF 35. Both re- ally great products for your, too
readily
Although it hot
‘Mulch!’
often, sun toasted skin. Be sure and wear a hat and eye doc- tors are insisting on sunglasses. When we were ocean creatures before we came on
land our
eyes were much more suited to water and actu- ally still are.
very drying and our
need
Air can be eyes
more protection especially in hot weather and a hotter climate. Hopefully
you are grow- ing tasty herbs of all sorts and experimenting
cooking with them too. Salads and greens are more important than ever and lend themselves quite
to
Heirloom Exposition September 8th, 9th, and 10th, 2015
5th Annual National Featured Speakers Include:
Dr. Vandana Shiva, Jeremy Seifert, Ronnie Cummins, Libby O’Connell, Andrew Kimbrell, Sally Fox, and many more.
Admission for Adults: $15.00 – one day $30.00 – all 3 days Kids 17 and under FREE
Tickets available online and at the door!
20,000+ organic food enthusiasts gather for
4000+ Heirloom varieties of produce and livestock
350+
pure-food, garden and farm related vendors.
100+ speakers
1350 Bennett Valley Rd, Santa Rosa, CA 95404 Hours: Speaker Halls open at 11am Daily • Heirloom Expo hours: 11am to 8pm Daily
Sonoma County Fairgrounds
TheHeirloomExpo.com
12 • August 2015 • UPBEAT TIMES
Contact Paul Wallace Petaluma Seed Bank 707-773-1336
scattering with herbs and sweet flowers.
Chopped rosemary leaves and flowers are delicious mixed with buttered new potatoes. Add 1tsp fresh herb to every cup of potatoes. I promise it will become a favorite! Rosemary is an amazing herb and you can also make an easy hair/scalp rinse. Boil 3 cups wa- ter and pour over ½ cup of fresh herbs, cool, strain and pour it on your scalp after you rinse the shampoo out.
This great
rinse can be left on your hair for added shine.
It’s an invigorat-
ing and nourishing tonic. Summer is wonderful and perfect for sipping iced tea. You can get carried away with freez- ing herbs in ice cubes. Flowers of pineapple and hummingbird sages, flamboyant red bee balm and the many scented pelargo- nium blossoms, tender lemon balm leaves and pungent vari- eties of mint are all perfect for freezing in ice cubes and add-
ing to a pitcher or tall glass of organic green tea. It can make your tea quite a presentation for a gathering of friends and yes, they can eat the herbs! Bigger flowers like daylily, hollyhock and squash blos- soms are fun too. Rinse them with cool water, let them air dry while you whip up the stuff- ing mix. Finely diced chicken, tofu or egg salad can be folded with thinly sliced green onions, a pinch of sweet marjoram and 2-3 tsp of aioli (a mayo alter- native) to hold it all together. Carefully spoon stuffing into each flower and arrange on a platter.
Best if eaten immedi-
ately—who could wait! Herbs are so wonderfully healing and a joy to grow. A hot
foot soak of herbs is perfect for a lazy afternoon. Wrap one cup fresh herbs such as mint, lav- ender, chamomile or yarrow in cheese cloth. Boil half a gallon of water, remove from heat and add wrapped herbs, including wrap and several or more drops of almond oil. Use tea bags if you don’t have fresh herbs. Let the herbs steep for about ten minutes, remove herbs and pour water in the appropriate vessel your feet can comfort- ably fit within, immerse your feet into pure magic. Sprinkle Fairy Dust Bath Salts from Green Valley Lab for a min- eral rich, extra soothing treat. Soak as long as you wish, do a little deep breathing and feel
... continued on page 15
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Some people are so much sunshine to the square inch. ~Walt Whitman by Kimberly Childers •
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