Barrels of Herbs

Sweet Basil, Thyme, Marjoram, Chocolate Mint, Pennyroyal, and Peppermint

Yesterday was the last day of Master Ken's summer herb class. For the past 8 weeks, I have tried to learn as much about herbs as I could.  I also have 2 barrels of mix herbs to show the little knowledge I have gained.

I have slowly but surely started to integrate herbs into my cooking. When I pick green beans, I also pick basil to sauté with the beans. I have also made hot tea using fresh marjoram, peppermint, lavender, ginger, and stevia.

I now have 3 different kinds of mint - Pennyroyal, Chocolate  Mint, and Peppermint. I am most familiar with the scent of Peppermint.  Chocolate Mint doesn't smell or taste like chocolate. Pennyroyal has many medicinal uses and its essential oil is highly toxic.

Lemon Basil, Sage, Peppermint, Pennyroyal, and Chocolate Mint

Japanese Cucumbers

Growing Japanese cucumbers has been a challenge this year. I have started planting them as 4-inch seedlings since March. Each time they were devoured by pill bugs. In late June, I bought another Japanese cucumber seedling with a couple melon seedlings, and they were attacked by a bird that was trapped in the garage overnight. I had to spend weeks to nurse them in the green house before planting them outside. This time, it has been able to flourish despite of limited sunlight and heat. Miraculously the wine barrel with the cucumber and melons is pill bug free.

I grow Japanese cucumbers for pickling. The pickles are great for hot summer days although we are not having too many hot days this summer.

Rose Gelato

I have been looking for a gelato or ice cream maker for that last 2 months. With all the fresh herbs and fruits on the farm, I have all sorts of ideas for gelato flavors. People ask me what is gelato and what's the different between gelato and ice cream. I first had gelato during my trip to Italy about 6 years ago. It was in November, but that didn't stop me from trying as much gelato as I could. A couple years after returning to the Bay Area, I started to see gelato shops popping up all over the place. Gelato is also known as Italian ice cream, Italian ice, or Italian ice milk. It is much creamier and denser than American ice cream. However, it's lower in fat because it's made with milk and sometimes water instead of cream. It's creamier because it's churned differently from American ice cream. There is little or no air gets mixed in gelato. American ice cream is fluffier because lots of air is packed into it.

I prefer refreshing fruity gelato flavors over rich decadent flavors. There are two gelato shops in downtown Berkeley a couple blocks away from each other on Shattuck Avenue - Gelato Naia and Almare Gelato Italiano (formerly Gelato Milano). Both are quite good, but I like Almare Gelato better than Naia. To me, Almare is just a little creamier, and that's what I like. Another of my favorite is La Copa Loca Gelato in San Francisco Mission District.

I was about to go all out and get an air tight, self-refrigerating gelato machine, but I couldn't locate one at the clearance price. There is no way I can pay full retail price. I have been making stops at various thrift shops and scanning through Craigslist every day for a good deal. Finally I found a basic Krups ice cream maker at a Good Will last weekend. I made my first batch of gelato, rose gelato, with fresh rose pedals. It smells prettier than it looks.

Mandarin Oranges

Most of the Mandarin Oranges are way up on top of the tree

Similar to most fruit, Mandarin Oranges like the sun.  On top of the tree is where it gets most exposure to the sun; hence, picking the oranges requires a ladder.  If your source of cute little Mandarin Oranges is Trader Joe's (Cuties!) or other stores, you probably don't know that picking these cute little oranges can be quite dangerous.  The tree is full of sharp spikes that can easily draw blood or poke your eye out. I always make sure I have a jacket or thick long sleeve shirt on before attempting to pick the oranges.

These thorns can draw blood easily

After standing on the wobbly ladder as I tried to reach as far as I could to pick the oranges, I got 7 cuties. Just like the tomatoes, these oranges are taking months to ripen due to lack heat and sun.

MSSF Table at Summer Gardening Fair

Lisa, David, and Norm (left to right behind the table) of Mycological Society

I left the farm today to spend some time with MSSF (Mycological Society of San Francisco) at Summer Gardening Fair next to San Francisco Botanical Garden. I have been a member of MSSF for the last 5 years.  It all started with a visit to its annual Fungus Fair 5 years ago.  Over the years, I have volunteered in a few events to talk to the public about the society and mushrooms.

Unlike the fungus fair, which is held in December during mushroom season, we didn't have a display of fresh wild mushrooms today.  We used several colorful posters and some dried mushrooms.  What made up for lack mushrooms was Lisa's Kombucha tea tasting.  I tried Kombucha tea for the very first time earlier this year from Lisa's brew.  I thought it was good, so I bought a bottle of commercial Kombucha tea from a store, and it was horrible!    I learned that not all Kombucha tea is created equally.

I have tried a few other people's home brew, but Lisa's Kombucha remains number one on my list. It's not likely I'll be making my own Kombucha tea anytime soon but I will definitely buy from Lisa when she launches her Kombucha line. Look at the flavors she has - Gingery Aid, Strawberry Bliss, Key Lime Pie, and Orange Julius. She had a few other developmental flavors for us to try, and they were amazingly good.

Lisa gave us a few bottles (full soda size bottles!) of sample when the fair ended at 3 PM.  I got one Ginger Aid and one Orange Julius. Instead of drinking coffee,  I am going to be sipping on Lisa's Kombucha tea all day tomorrow in Master Ken's class.  Can't wait! 

Master Ken (center w/beard) gives Lisa some feedback on Kombucha flavors while Lisa's husband, Joe, explains to people about Kombucha.