Saturday, November 17, 2012

Love Custard!!!!

Ok everyone, If you listened to the  MHR Episode Sweet Lavender, you have heard us mention "Love Custard!"

Well, I have put together a recipe modification that combines the element of scent and taste for Pumpkin and Lavender in a custard.  Here it goes...

The sugar and cream in this recipe is infused with lavender Flowers, instructions below.

"Love Custard"

15 ounces pureed cooked pumpkin
2 eggs
1 cup half-and-half cream*
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Lavender Sugar*

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.
When ready to serve, sprinkle approximately 2 teaspoons of Lavender sugar over the custard.
For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place custard 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate  at least 10 minutes before serving. 
Yield 4 servings.
    *Here is a link on how to make Lavender Sugar.

    * To infuse the 1/2 & 1/2 Place in sauce pan add 1 tbs of lavender flowers(or more if you like) and heat gently. strain and cool.

    MHR Thanksgivings - Dash of Magick

    It’s time to add A Dash of Magick! Today I wanted to share a Wonderful Spell/Ritual I came across a couple years ago.
    Bountiful Ritual To Increase the Good Things in Your Life by Amerindea 

    This is a wonderful ritual to do around Thanksgiving, but it can be done anytime of the year that you want to be grateful for what you have and make sure that the good things,such as money, love, success and health, keep coming to you.
    November is a time when psychic thoughts are strong. Doing this ritual in November brings an abundance of love, prosperity and health.
    For great abundance of love, prosperity and health do this ritual on Saturday or Sunday before the full moon this month's full moon is the Full Beaver Moon: November 28, 9:46 A.M. (which is ThanksGiving weekend! Sunday would be a great time to do this Ritual) This ritual should not be done more than 3 times a year. The items you will need are: Gemstones: Rose quartz for friendship and love Unakite for a healthy mind Agate for strong protection Garnet for good luck, love and money Citrine for success and good luck Carnelian for health and money Emerald for love and health Smoky quartz for energy and prosperity Sodaltie for harmony 3 votive candles in clear glass holders 1 white votive, 1 orange votive and 1 green votive Vase with water and evergreens (can be ivy, holly or pine) 1 penny, 1 dime and 1 quarter A small dish or bowl (silver, brass or clear glass) 1 teaspoon of honey and a small piece of bread on a white plate 3 tablespoons of red wine or grape juice in a clear glass A list of 10 or more things for which you are grateful Clean your stones: Clean your stones in the method you like.
    The night before the ritual write your grateful list and have your evergreens in the vase.

    Prepare your altar: Put all the items on your clean altar. Put the candles in glass holders, have the matches close by. Place the candles from left to right white, green and orange.

    Place the gemstones in an order that is meaningful to you in front of the candles. For example, if love is most important for you now, then put the love stones first starting on the left or if health is the most important, then the health stones. The order of the stones may be changed each time you do this ritual.
    Put your grateful list under the white candle, put the vase with the evergreens behind the green candle and the coins behind the orange candle.
    Place the small bowl to the left of the candles
    Put the plate with the honey and bread and the wine or juice to the right of the candles. Light the candles starting at the left with the white candle and say: I have love and friendship in my life Light the green candle and say: I have a strong and healthy body with a clear mind Light the orange candle and say: I have success and prosperity in my life
    Say the following lines in order as you pick up each gemstone one at a time with your right hand and place the gemstone in your left hand. After you recite each line gently blow on the gemstone and then put it in the bowl. I deserve love and friendship in my life I deserve a strong and healthy body with a clear mind I deserve success and prosperity in my life I feel the flow of love and friendship around me I feel the flow of health in my body and clearness in my mind I feel the flow of success and prosperity around me I accept the increase of love and friendship into my life I accept the increase of having a stronger and healthier body and a clearer mind I accept the increase of success and prosperity into my life
    After the nine stones are in the bowl, dip the bread in the honey and say: I have much sweetness in my life! (Eat the bread and honey.) Take the wine and say: I have much joy in my life! (Drink the wine.) Let the candles burn out. Take away the bread plate and wine glass, but leave everything else on the altar for the next 3 days. On the third day, wrap the coins in your grateful list, take this and the evergreens to a tree you like and bury the wrapped coins at the base of the tree, then place the evergreens on top and say: So I give what I receive in abundance!

    Saturday, November 10, 2012

    Magickal Harvest Thanksgiving Special

    Dawn and I are gearing up for a Magickal Harvest Radio Thanksgiving special on 11/17/2012 1:00 PM MST  We would like to Hear from all of you! 
    A: One thing that you are grateful for.
    B: A special family tradition. (This can be a special Recipe/dish, activity etc.)

    Send us an email with your Thanksgiving traditions to be shared on the air. You can drop us a line at or message us via or Facebook. We look forward to to hearing from all of you!

    Saturday, August 11, 2012

    MHR Ep 13 Fall Planting

    Hello everyone. I do hope that you had a chance to Listen to Magickal Harvest Radio's show this week. Dawn and I had a great time talking about Fall planting, We learned a great many things about Cool season and overwintering plantings.  So here is a Recap:

    What to Grow:

    Cool-season vegetables:

    Brussels Sprout
    • Broccoli
    • Brussels sprouts 
    • Carrots 
    • Cabbage 
    • Cauliflower 
    • Lettuce
    • Radishes 
    • Rutabaga
    • Spinach


    • Broad Beans
    • Asparagus
    • Peas 
    • Garlic
    • Onions, Spring onions & Shallots
    • Winter Lettuces 
    • Spinach 
    • Spring cabbage

    When to Plant:

    Good to Know: Estimated Frost Dates by Zone

    Zone 3 - Sept 1st - 30th
    Zone 4 - Sept 1st - 30th
    Zone 5 - Sept 30th - Oct 30th
    Zone 6 - Sept 30th - Oct 30th
    Zone 7 - Oct 15th - Nov 15th
    Zone 8 - Oct 30th - Nov 30th
    Zone 9 - Nov 30th - Dec 30th
    Zone 10 - Nov 30th - Dec 30th
    Zone 11 - Frost Free

    Here is a link to the Farmers Almanac Frost Chart for United States
    1. Check out when your last frost date is; In the Boise/Nampa Id  area it ranges about the first week of October.
    2. Check the desired plants length to maturity, then subtract the required days from your frost date. (I would pad a week or two, just in case, unless you are using cold frames or other protection)  Pretty Easy HUH?

    Ways to Extend your growing season.

    Example of  Cold Frames: Here are a bunch of DIY links

    DIY Cloches & Crop Covers.

    How to Build a Greenhouse in 1 Hour

    A Dash of Magick

    Appalachian Folklore: (Thank you everyone for all the folklore shared on the web..there are to many of you to list! but our thanks is great)

    The Weather
    • After you hear the first fall cricket, it will be 6 weeks until frost.
    • If squirrels gather nuts after sundown in October, it will be a hard winter.
    • The first three days of each new quarter will determine the weather for that quarter. For example, the first three days of January will indicate the weather for January, February and March. The first three days of April will determine the weather in April, May and June. The first three days of July will determine July, August and September, and the first three days of October determines the weather for October, November and December. A quarter starts on the first day of the month following a solstice
    • If the first week in August is uncommonly hot, the coming winter will be snowy and long.
    • If the first frost hasn’t occurred before the full moon in October, then there won’t be a frost until the full moon in November.
    • If you see a ring around the moon, and it has stars inside the ring, that will tell you how many days until there is a big storm.

    • Gardens do better if seeds are planted on even-numbered days of the month.
    • Crushing rosemary into a glass of wine will boost mental powers.
    • Conduct most of your garden chores during the waxing of the moon. Light nights make light crops: never plant when the moon is full.
    • All above-ground crops should be planted with the new moon.
    • Root crops should be planted under the sign of Taurus for quicker growth.
    • Planting on Friday is bad luck, unless the zodiac sign is right.
    • It's good luck to steal herbs.
    • Beans planted on dark nights will grow the best crops
    • Onions should be planted in the old of the moon (that is waning to dark phase).
    • If two people's hoes hit together, they will work in the same field next year.

    Tuesday, August 7, 2012

    So Munch Mint... recipes...

    Quinoa Salad Recipe with Lime + Fresh Mint

    This cool summer salad (which just so happens to be vegan and naturally gluten-free). What makes a quinoa salad taste so fabulous? Fresh mint, lime juice and good tasting/quality extra virgin olive oil.

    • 1 cup uncooked quinoa
    • 2 tablespoons fruity extra virgin olive oil
    • Juice from 2 limes
    • 2-3 fresh mint sprigs, leaves removed and chopped
    • 2 tablespoons chopped fresh cilantro leaves or parsley
    • Sea salt and fresh ground pepper, to taste
    • A handful of sweet and ripe cherry or grape tomatoes, quartered
    • 2 tablespoons diced red onion- or use 2 chopped scallions
    • 1 garlic clove, minced
    Instructions:First, rinse your quinoa in a sieve (it's tiny so the usual colander might not do).
    Cook the quinoa as you would raw rice: boil in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed. (Dawn’s note here: I prefer to toast my quinoa before boiling it. the toasting gives it a nuttier flavor and also cuts the startchiness...)
    Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.Taste test and adjust seasonings.
    (Dawn’s note here: I would add toasted pine nuts to this right before serving for texture and taste! Also, a variation would be to add curry powder for a mediteranean/middle eastern taste treat!)
    Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
    Makes 4-6 servings.
    Read more:

    Sunday, July 29, 2012

    So Much Mint So Little Thyme... Whats Jen Drinking in this episode???

    If you haven't Listened to Episode 12 So Much Mint So little Thyme.. well you are missing out. Take a listen to the player alongside this post!

    Dawn brought a little subject to everyone's attention: That every episode, I (Jen), mention some sort of cocktail, wine or liquor. She is right, I do. I am passionate about food and drinks and I love to share recipes and Ideas to make life interesting. 

    In theme of so much mint, so little thyme.  (funny because this so true, these are mint based not thyme)
    The mint julep, official drink of the Kentucky Derby

    Daniel Acker/Bloomberg via Getty Images.

    Lets start with the....

    Mint Julep

    Now.. there are pages and Pages over the internet on how to make a Mint Julep one site I found a great read was an article written by Troy Patterson for Want to read the Article please do!

    Your Hardware: " A mint julep tastes best in a silver goblet of elaborate sentimental value. Yours might be engraved with the initials of a favored great-aunt, for instance, or of a long-vanquished foe. If you have no such item in your cupboard, consider the following substitutes, listed in descending order of desirability: any other kind of silver goblet, a pewter goblet, a silver cup, a pewter cup that you inherited even though your cousin really wanted it very badly, any other kind of pewter cup, any other kind of goblet, a Collins glass, a highball glass , any other tall tumbler, a white wine glass, a two-handle sippy cup."-Troy Patterson  (see what I mean It is worth a read)

        10-12 mint leaves, plus a sprig for garnish (I like a stronger note of mint)
        1 to  1 1/2 teaspoons confectioners sugar  (personally like less sugar)
        Seltzer water
        Crushed ice
        2 1/2 ounces of good Kentucky bourbon whiskey 
              (brandy can also be used. It not traditional but it can be FUN!)

    Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

    Now another Summer Favorite.   

    The Mojito  

    1 tsp. sugar
    1 tbsp. fresh lime juice
    1/2 bunch fresh mint 
    1 oz. dry white rum
    2 oz. club soda

    Mix sugar with lime juice in a tall glass. Add 3–4 ice cubes and several sprigs of mint, then pour in rum and club soda. Stir well, garnish with a bit more mint and serve.

    Now I love playing with is an idea that is perfect to get ready for the upcoming end of summer. 

    Blackberry Mint Vodka!

    Here is what you need! 
    8-12oz of Fresh or Frozen Blackberries
    A lot of Mint Leaves
    2 Cups of Sugar
    1 Cup of Water
    Decent unflavored Vodka (You want to be able to drink it)
    a glass container to fit everything. 
    1. Place the Blackberries and Mint into the container. 
    2. Put the water in a sauce pan and bring to a boil.
    3. Once boiling, add in the Sugar.
    4. Stir until the Sugar has dissolved.
    5. Once all the Sugar has dissolved, remove from heat; set aside to cool.
    6. Once cool, pour the simple syrup into the container with the blackberries and mint until it is about 35% full.
    7. Next, fill the remainder with vodka.
    8. Let it sit in the fridge for at least 2 days (the longer, the better) before using.
    Add to a good Ice tea over ice.. YUM! 

     I hope this starts you on your way to enjoying a Magickal Harvest!!! 

    Saturday, July 28, 2012

    Featured Music From Ep12 So much little thyme

    Harvest Song by Boise's own Beltane.  You can purchase Their CD at The Record Exchange, Crone's Cupboard, Rediscovered Books, or at their website,, Cd Baby, Amazon and iTunes.

    Find Beltane at (join the mailing list)

    Friday, July 27, 2012

    The Scent of passion....

    Ok.. if you caught the Last 2 episodes of Magickal Harvest radio. Then you are aware of the the whole Love Custard thing. I wanted to share a couple great Ideas I found while scouring the web....

    How to Make Perfume With Pumpkin & Lavender

    Things You'll Need

    • Jar 
    • Essential Pumpkin Oil and essential lavender oil
    • 100 proof vodka
    • Spring water
    • Coffee filter
    • Spray bottle

    Instructions: Mix Your Ingredients

    1. Find a clean jar (with cover) to mix your ingredients.
    2. Add 20 drops of lavender and pumpkin oil (10 drops each) to the jar.
    3. Add 2 1/2 oz. of vodka to the pumpkin and lavender mixture.
    4. Put the cover on the jar and shake it. Place the jar in a cool, dark place such as a closet for 48 hours. Let it sit undisturbed.
    5. Add 2 tbsp. of distilled water to the mixture and let it sit for another 48 hours. Strain the mixture through a coffee filter and into a sanitized spray bottle of your choice.

    Imagine lightly spritzing your comforter or sheets. Or spritzing an unscented dyer sheet or felted wool ball before storing your sheets in the closets.... mmmm.

    The Baking Bird had a wonderful recipe for Lavender Pumpkin bread!  Her images are Beautiful!

    Harvest Moon Farm has a wonderful collection of recipes dedicated to Lavender. Check out their Recipes
    Pay special attention to Pumpkin Praline Lavender Pie. (I am so going to make this later this year.) 

    Ok I know i was talking about making my own recipe for Love Custard... But I began thinking. Even though we are awesome cooks. Recipe writing is kind of a pain. (I forget to measure things.) So I was thinking. 

    This image courtesy of Chef Evelyn Paul

    1/4 cup brandy
    1 packet (2 teaspoons) unflavored gelatin powder
    1 (15-ounce can) pumpkin puree
    1/2 cup granulated sugar
    1/2 cup light brown sugar, lightly packed
    2 large egg yolks
    2 teaspoons grated orange zest
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1/2 teaspoon sea salt
    1 1/2 cups cold heavy cream
    1 teaspoon pure edible lavender extract
    1/2 teaspoon pure vanilla extract
    Lightly sweetened whipped cream
    8-10 chopped gingersnap cookies


    Place the brandy in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

    In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, ginger, allspice and salt.

    Place the bowl of gelatin over a pot of simmering water and cook until the gelatin is clear.

    Whisk the hot gelatin mixture into the pumpkin mixture.

    Using an electric mixer whisk the heavy cream, lavender and vanilla until soft peaks form.

    Fold the whipped cream into the pumpkin mixture.
    To assemble:
    First spoon some of the pumpkin mixture into parfait glasses, add one layer of whipped cream, then some chopped gingersnap cookies.

    Repeat and end with a third layer of the pumpkin mixture.

    Cover with saran wrap and refrigerate for at least 4 hours or overnight.

    To serve, top with the lightly sweetened whipped cream.

    Monday, July 16, 2012

    Lovely Lavender!

    Southwest Idaho is an agricultural mecca, a pretty trendy thing these days,and I feel so blessed to live in this community. Since Jen and I started the Magickal Harvest group, we have created opportunities for ourselves to get out and enjoy all the offerings of this area, from wild crafting and urban foraging expeditions to local community events and festivals. We live in wine country (the Snake River AVA was designated official status in 2007) and to drive along the Snake River looking out at all the vineyards is truly a sight to behold! We have spectacular farmers markets offering an abundance of farm-fresh and wholesome, real foods. Our desert climate makes for excellent growing conditions for lavender!

    So, it's early Monday morning, and I'm sitting here reflecting on the events of this past weekend. Jen and I did a live broadcast from the Lakeside Lavender Festival here in Nampa and we couldn't have asked for better weather conditions. Vendors hawked their wares, and our local Brick 29 Bistro, provided a deliciously simple boxed lunch. Oh, and the lavender ice cream, lavender frappes, and lavender Italian Soda was immensely enjoyed! I got lots of beautiful photographs of the lavender fields, the lake and our baskets of overflowing bundles of lavender! 

    This was our second annual trip (as a group) to the Festival, and we plan to continue this tradition of harvesting lavender for years to come (or at least as long as the organizers see fit to continue the Festival!) 

     The Magick and Folklore of Lavender

    If you listened to the show this past Saturday, you heard us talk all about the lovely lavender plant! This herb is so magickal and has a rich history in folklore and legend. You can listen to the broadcast for all the tidbits and anecdotes that we shared, and you can continue reading for recipes, spells and tips for using lavender in your mundane and magickal life!

    My Magickal Lavender Wand


    Lavender for healing:  

    Lavender promotes healing and emotional well-being. In history, lavender was used as a general mood tonic, to lift the spirits and for calming. It also used it to treat head lice, and to repel insects and moths. Lavender was even mixed with other herbs and smoked.The history of lavender includes healing, for calming, inhaled for headaches and dizziness and used as a compress for fevers. Queen Elizabeth the 1st had frequent migraine headaches and drank lavender tea.

    Lavender oil was rubbed on the chest for colds and bronchitis at night. Sometimes it was mixed with thyme and inhaled. Both lavender and thyme is known today to be good against bacteria. Mix it with a carrier oil and rub it on painful joints. Science is now looking at lavender in cancer treatments. Studies have shown it to reduce the size of breast cancer in mice.

    Lavender oil is also one of the few essential oils that you can apply directly to your skin. It is an excellent healing oil for burns and minor scrapes. I (Dawn) burned myself last summer and upon application of the oil, I experienced an almost immediate relief! 

    Lavender is associated with the heart chakra, which makes sense considering it's used to promote the healing of broken hearts. Energetically, lavender can help to energize and balance a dysfunctional heart chakra. Keep a bunch of lavender around to promote feelings of self love and restoration.



    Lavender Recipes:

    Jen's Love Custard 

    Recipe to follow 



    Lavender Simple Syrup


    Vanilla Bean, split down the middle
    1 c sugar
    2 c water
    3 sprigs Culinary Lavender

    Add all dry ingredients to water and bring to a boil. Remove from heat and remove bean and lavender sprigs from syrup. Let cool. Use in Italian sodas, to flavor lemonade, and any time your recipe calls for simple syrup.






    Lavender for magick: 

    Method 1: 
    Fill a small bottle with lavender buds, dragon's blood and a strand of your own hair. Keep the bottle near you, or wear it on a string around your neck. 

    Method 2:
    To protect against abuse of all kinds, take your birthstone and rub it with lavender. Keep the stone on your being at all times. 

    This makes an excellent charm for children who may be dealing with a bully. I find it interesting that the color adopted by the National Bully Awareness movement is purple. Lavender has long been used as a protective herb, especially in cases of domestic violence and abuse. Women would wear lavender sachets to protect against abusive spouses. Considering the lavender plant promotes feelings of serenity and calm, it makes sense that it would have that effect on an aggressor.  

    (Dawn here: if you are being abused, PLEASE seek help! And if you know of a child who may be experiencing abuse, PLEASE call for help! You do not deserve any kind of abuse and all sorts of help is available! Contact your local women's shelter, the police, your local Strengthening Families organization or domestic violence prevention organization for resources!)  

    Basic Candle Spell for protection
    1 chime candle (color depends on your intuition)
    dried lavender
    Lavender Oil

    On a new moon, grind lavender into a powder. Anoint your candle with oil and roll candle in your lavender powder. Light the candle and as it burns, envision the flame projecting a protective shield/bubble around you and your property.  


    Growing Season!

    Sponsorship opportunities available! Do you have a DIY, urban homesteading, city farming, alternative health/nutrition, community-minded, gardening, crafty or other type of home-based, online or small business that could benefit from exposure to our radio listeners?

    Contact us today for this exciting (and very, very affordable!) opportunity to get your name in front of your target market and grow your business!

    Magickal Harvest: where sowing seeds and growing communities is just the beginning!

    Friday, July 6, 2012

    Followup: Kohlrabi-HUH!?!

    So After Doing the Kohlrabi-HUH!?! episode I did plant a couple plants to try it out... And They Grew beautifully..

    The leaves grew large and Green.  
    The Bulb developed nice and Round.

    Then the week of the 4th happened.. and well I go out to harvest and BOOM some are HUGE! (Ok Folks.. I have HUGE hands..see how big this thing got)

    So If you caught this show we said that you dont want to let it get too big. Or looses it tenderness and becomes woody... Well it did.
    (Huge = woody)

    So do not fret my dears if your kohlrabi get to big.. you can still eat it. You have to cook it! Which is what I am eating for Breakfast this morning.

    Yes.. I am eating kohlrabi for breakfast...

    So here is what I did and many of you know I am creative cook... I like ideas of recipes .. I"ll be damn if I can follow one.
    So I sauteed them with a Thai/Indian flair..

    1. Break off the greens, (Save these as well, the delicious sauteed as a side dish)
    2. Remove thick outer layer. (if you have giant kohlrabi, then you might duct off some extremely woody flesh as well... No worries) On small ones a good veggie peeler is your friend. 
    3. Rinse to make sure you get all the dirt off. 
    4. Cut into match sticks. 
    5. In a saute pan, on medium heat, put in a dollop of coconut oil and toss in kohlrabi
    6. Season. I used ground ginger, lime juice, salt, garlic, cayenne pepper and a touch of curry
    7. Saute till  you are happy with it.
    I cooked it till it had the texture of a room temp pickle. Soft with some crunch.

    You can roast the larger ones too...
    Well this is Jen signing off.  Wishing you a Magickal Harvest!

    Tuesday, July 3, 2012

    Show Notes: Ep10 Summer Fun

    Hello Everyone! 
    Dawn and I are back from our much needed vacations! We are happy to be back!
    We have a change to our show format... we are now doing 1 hr episodes! :: insert Applause here :::
    If you want to Support Magickal harvest and keep the hour episodes we need your help. Donate or Shop in any of our shops!  Keep Magickal Harvest Strong!

    Magickal Harvest Radio Show Notes Episode 10  

    With July right around the corner and summer in full swing there really isn't much planting to be done, It is now the time to sit back and enjoy the warm summer nights and take in the wonderful herbal scents of your garden. (which is one of my favorite activities.)   The focus of many summer time gardening activities, other than enjoying what you have growing already,  is garden maintenance and support.

    Dawn talked about different was of fertilizing your garden with out having to go out and buy anything.

    1st up: Coffee grounds (used)

    Coffee grounds are rich in nitrogen, magnesium, and potassium – all important plant nutrients. They are also acidic, and help to maintain the acidity of the soil. Here’s what you do: take your used coffee grounds and dry them on a layer of newspaper on cookie sheet. Once they’ve dried completely, simply sprinkle them around the base of your plants. 
    They can be used wet as well as a pest deterrent. Just sprinkle around our beds to keep slugs and other ground pest at bay.  
    If you do not drink enough coffee for garden Check with your local coffee house and see if they will give you their grounds.What ever you don't use throw into the compost bin!

    2: Fish Tank Water

    You can use your fish tank water as a garden fertilizer: simply clean your fish tank once a month and use the water on your garden. Used fish tank water is full of nitrogen and other nutrients that plants need to thrive. Use a grave vac to collect all the sludge off the gravel and use that too!
    * It might smell fishy when you first use it. The smell will fade quickly!

    3: Human Urine: (Yes Folks we said Human Urine)

    One of the most overlooked, unrecycled organic fertilizers......something everyone has access to and more effective than any other fertilizer on the market.

    According to, urine is 95 per cent water, 2.5 per cent of which is urea, and a further 2.5 per cent of which is a mixture of minerals, salts, hormones and enzymes. It is a blood byproduct but despite containing some bodily waste is non-toxic.

    In 1975, Dr A. H. Free published his book Urinalysis in Clinical Laboratory Practice, presenting a few of the critical nutrients found in urine, including urea nitrogen, urea, creatinin nitrogen, creatinin, uric acid nitrogen, ammonia nitrogen, amino nitrogen, sodium, potassium, calcium, magnesium, chloride, inorganic sulphate and inorganic phosphate.
    During a pee, a healthy adult will release 11g nitrogen/urea, 1g phosphorus/super-phosphate and 2.5g potassium. Patrick Makhosi, a soil scientist with Uganda's Kawanda Agricultural Research Organisation, confirms the efficacy of human urine as a fertilizer. He says that applying urine to growing vegetables once every week for at least two months will more than double the yield.

    1st: You can use it neat (not diluted at all) straight on the compost pile. This will act as an accelerator.

    2nd: Mix fresh human urine with water in 1:10 ratio. Apply to base of plants
    Use within 24 hours, though, because as urine sits, ammonia starts to develop and this is not good for your plants.

    Homemade Pesticides

    In "Bud, Blossom and Leaf - The Magical Herb Gardener’s Handbook” by Dorothy Morrison.
    Dawn talked about the Different Recipes and Ideas offered in the great book! We are featuring it in Amazon Shop. Look to your left it is listed as an On Air Pick! 

    FUN in the Sun

    Homemade Frozen Yogurt (without an ice cream maker!)
    Make as much as you need
    Time: Freezing 3-4 hours
    Difficulty: Easy (You can even let the kinds mix their own flavors)
    • plain, thick, full-fat yogurt (Greek style)
    • Flavorings....Be Creative!
      • Herbs ( make a simple Syrup add fresh herbs while it is prepared)
      • Fruit (smashed or pureed)
      • Jellies and Jams
      • Sauces (caramel,chocolate...etc.)
      • Nutella or Peanut butter
    The basic method: Put around 2-3 cups of yogurt in a freezer-safe bowl or container. Mix your flavoring through and place in freezer for 1-2 hours. Using fork, stir mixture thoroughly, scraping the sides to mix in the partially frozen bits, breaking these up into smaller chunks. Put back in freezer for another 1-2 hours. Enjoy!

    I like to make smaller single servings. I put the mixture into 1/2 pint mason jars. so people can make personalized flavors. Place wax paper or cling wrap touching mixture. (Keeps from getting ice crystals on top), They freeze faster too!
    * Even though some Greek yogurt has sugar in it. I find adding a little bit more doesn't hurt!

    Saturday, May 19, 2012

    The World provides if you just stop and look.

    So Today was one of the perfect Magickal Harvest kind of days.. I started with a  Facebook message.. 22 hrs ago...
    Oh girrrrrls! Its ready!
     Well being that we are Magickal Harvest.. We believe that gifts are available everywhere you go. You just have to stop and look. Then POOF MAGICK.

    There was and Abandoned lot with a ton of Comfrey growing wild. So of course in no time we were there ready to take advantage of the Amazing Herb.
    The thing about urban/wild foraging is you do not want to get greedy and take everything that is there, always make sure that you leave enough to keep the harvests coming and say thanks for whats been provided. 

    We took advantage of a small section of Plants + Root ( we didnt even make a dent  in what was available)
    So Here is what we did with our plant..  We separated the the clumps to make plant systems for replanting for the Plant Swap tomorrow. We took the damaged leaves and stems placed into a tote to cover in water to make all natural fertilizer.

    Then the large beautiful leaves where hung to dry.  Which in turn can be used to make Salves and Teas

    Yes they are as big as you think!

    Nonie S on the swing while Miss Dawn hangs the Plants
    Then come the 3rd use.  When you separate plants you can get a lot of breakage. which is all good. The 3rd use of the compfrey plant is drying the roots.  

    These roots will be cleaned and dried and made into tinctures. I pays off to look at the world around you and learn what is available in your area. 

    On the Same street we found a large area where Horsetail was growing... which we can dry and make hair rinses and teas.

    Then with a little jaunt down a side street we found LARGE BEAUTIFUL NETTLES. I will post a pic when I find one. I hope this inspires you stop and take a look at the world around you

    Tuesday, May 15, 2012

    Growing a money saving garden

    “To forget how to dig the earth
    and to tend the soil
    is to forget ourselves.”
    ~Mohandas Gandhi

    One of the reasons that people grow their own veggies is to save money..
    The 6 vegetable to grow to save money

    1. Lettuce
    2. Bell Peppers
    3. Garlic
    4. Winter Squash
    5. Tomatoes 
    6. Broccoli 

    Here is a news clip that show how just a few plants can save us money.

    Lets look are some examples.

    Culinary Herbs: Almost $2 for a half ounce of herbs.
     A packets of seeds are the same price. How ever now you can grow 2-3 Plants at a time and use these for the entire summer. If you have a Green House all year long. If you buy a start.. Which will run $2-3 you can start using immediately.

    Lettuce: Bagged lettuce $3 per bag.  Usually bought for 1 Meal. Lettuce sees $1.79 for a large packet that is a mixture of heirloom lettuce. You can fresh lettuce in a little as 30 days. Can even grow in a window all year long. 


    Now. Starting a garden can take some money in the beginning. Now I use the Square foot gardening method of veggie growing. My start up was a little pricey when I started but after the 1st year it started paying for itself.  To keep it cost effective I add an additional box each year. To prep the already made beds all you have to add is a helping of compost. (Which you should start the if you don't have a pile already this will save you $3 - $4 per cu ft)

    My Tip for everyone is... Start small and  grow your own veggies because it is something you love, If you don't like to garden.. do something else.  

    Saturday, May 12, 2012


    So What is this Funny Looking plant???

    This is the freak show veggie that is totally awesome!
    The Kohlrabi

    Kohlrabi is a part of the Cabbage family, The  plants form a bulb, actually and edible swollen stems, just above the ground that are shaped like round tennis balls. They are green or deep violet-purple depending on the variety, with ruffled foliage that looks like broccoli leaves growing out of the bulb's tops and sides.  These are often missed labeled by people as a root veggie they are not.

    These are considered “cold weather” plants, just like your cabbages and lettuces and should already be in the ground in most parts of the country. There still is time to plant seedlings, but to start from seed, you would start in February (late winter). They do very well in part shade/sunny location, and do well with moderate watering/ light fertilizer. They are a hardy plant...

    Harvesting these guys...they are much tastier as little bulbs, when the skin is tender, and the bulb is about 2-4” diameter. They tend to taste “woodier” the bigger they get, but all hope is not lost...if you have ginormous kohlrabi, simply slice them with a mandolin and make a scalloped  dish, or enjoy grilled with fresh herbs and olive oil.

    "I begin to harvest kohlrabi when they reach 2 to 3 inches in diameter. Cut the stem about an inch below the round bulbs. Trim off the leaves to cook separately and store the thick skinned bulbs in the vegetable crisper of your refrigerator. They will keep well for at least 3 weeks to cook up as you need them. I still enjoy kohlrabi sliced up raw best of all, but now I like to use both leaves and bulbs as cooked vegetables too. The leaves make a wonderful greens. Cut out and discard the stems, then drop the leaves into a pot of boiling salted water. Cook until just tender, about 3 to 4 minutes. Then heat some olive oil in a skillet, add garlic or chopped onion and sauté until fragrant and softened. Toss in the kohlrabi leaves and cook a few minutes more. Finish with a squeeze of fresh lemon. Peel and slice kohlrabi bulbs raw for snacks, just like you would slice up an apple. Thin slices make crispy sweet dip holders or can be used instead of crackers for creamy spreads. Slices are great to add to green salads instead of cucumbers. You'll find shredded raw kohlrabi makes especially mild, sweet coleslaw, and you can also make kohlrabi pickles.

    Kohlrabi's mild flesh cooks up to tender sweet succulence. Peel off the outer skins and slice or cube to saute slowly in sweet butter, or steam the unpeeled bulbs whole, then peel and cut up. Traditionally, cooked kohlrabi is served in a rich homemade cream sauce and it is quite delectable this way, especially with a few gratings of nutmeg added to the sauce. Stir fry kohlrabi with carrot slices, and scallions for a delicious and colorful side dish, seasoned lightly with fresh ginger root. I've found that cooked kohlrabi pairs beautifully with fresh herbs like lemon thyme, marjoram, summer savory, garlic chives, broad leafed parsley, or dill leaf and aromatics like curry, nutmeg, ginger or paprika. To finish a dish of herbed kohlrabi perfectly, add a dollop of sour cream or fresh, whole milk yogurt. Unpeeled, trimmed kohlrabi bulbs can also be baked in the oven. Just put them in a covered casserole with 2 to 3 tablespoons of water and bake at 350 degrees for about an hour or until fork tender. Cool, peel and slice, and dress with a little butter and lemon and your favorite herbs or spices as above. I find that baking the bulbs is easy and really seems to intensify and concentrate their flavor."  - Renee Shepard from (this is a great article please it give a Read)

    Kohlrabi Saute from Renee's garden
    4 medium kohlrabi bulbs
    1 tablespoon butter or margarine
    1 tablespoon olive oil
    1 clove garlic, minced
    1 medium onion, chopped
    1 tablespoon fresh lemon juice
    2 tablespoons chopped fresh parsley
    salt and freshly ground pepper to taste

    2 tablespoons fresh low fat sour cream
    Peel the tough outer skin from the kohlrabi, then coarsely grate bulbs. In a skillet heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes or until kohlrabi is tender crisp. Stir in lemon juice, parsley, then season with salt and freshly ground pepper to taste. Stir in sour cream, and serve hot.
    Serves 4 -6

    Pickled Kohlrabi from Renee's garden

    3 kohlrabi peeled and sliced 1/4-inch thick

    2 large carrots peeled, cut into sticks, parboiled 3 minutes
    2 cloves garlic, crushed
    1 bay leaf
    3 large sprigs fresh dill

    Pickling mixture:

    3/4 cup white vinegar
    1 1/4 cups water

    3 tablespoons sugar

    1 teaspoon mustard seed
    1/2 teaspoon dill seed
    1/4 teaspoon red pepper flakes
    1 teaspoon salt
    Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill. In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend.
    Makes 1 quart.

    Roasted Kohlrabi -from  
     4 kohlrabi bulbs, peeled 
    1 tablespoon olive oil 
    salt and pepper to taste 
    1/3 cup grated Parmesan cheese   
    1. Preheat an oven to 450 degrees F (230 degrees C). 
    2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. 
    3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately  

    Kohlrabi Slaw

    • 2 small kohlrabi
    • 1 cup radish
    • 1 tablespoon white wine vinegar
    • 1 teaspoon sugar
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons olive oil
      1. Peel two small kohlrabi.
      2. Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
      3. Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
      4. Add shredded veggies and toss.
      5. Chill for 30 minutes or more.

    There are many awesome images out there... But this one totally is inline with the Magickal harvest way of thinking!

    Have you wanted to know what Kind of vitamins are in Spinach. Wondered about the Nutritional Value of Blessed Thistle? Well We found an awesome Website called  Plants For A Future this is a comprehensive database where you can search for over 7000 edible and medicinal plants using a number of search criteria including: common and Latin names, keyword, family, habitat and use (medicinal, edible or other).