Henny Penny Farmette

My fingers still smell like French perfume lavender and rosemary from all the organza sachet bags I helped customers fill as a giveaway during the three day Mini-maker event this past weekend. Hosted by the Walnut Creek Barnes & Noble Bookstore, the event was a huge success for the store, the customers, and participating authors.

I wore an apron bearing the image of my book cover while I helped stuff bags with lavender and rosemary

All the signed copies of A BEELINE TO MURDER sold out and only a few unsigned copies are left. I gave away close to 100 organza bags and special embroidered bags I made for the event. Thank you citizens of the East Bay!

I met a lovely eleven-year-old boy who wrote novels. We exchanged email addresses and he’s already sent me his first two. I’ve promised to read and send him comments. All the while he was talking to me, I kept thinking “boy, did I get a late start writing.”

Another lovely customer bought the book for her mother back in North Carolina because winters on the other coast can be harsh, and a lover of mysteries can’t have too many on hand when the storms hit.

Ready to prepare some sachets and sell and sign a book

The mother of a Girl Scout  invited me to do a presentation before their troop in early spring. I love the organization and will give it my best shot at the end of February or early March. It’ll be a chance to talk to the girls about writing books as a career, making things from nature, and having the courage to follow your heart (as I did when I established my farmette).

I enjoyed explaining to a darling Asian girl, while her parents looked on, the differences between wasps and honeybees. It was a great point of departure into a long conversation. We all became fast friends. She danced away holding her little bag of herbs beneath her nose.

In all, I had a great time. I think the store was pleased with all the “makers” who participated. And I’d do it again.

Meera Lester’s debut novel (release date 9/29/2015)

A BEELINE TO MURDER is available through your local Barnes & Noble stores as well as online at BarnesandNoble.com. Books make wonderful holiday gifts and foster the pleasure of reading.

A gray-green stalk of lavender rises above the bushy rose-scented pelargonium

Lavender oil can reduce the pain of a minor burn and minimize inflammation. Since lavender oil is also an antiseptic, it serves to reduce the risk of a a secondary infection.

For a simple burn, run the afflicted area beneath cool water and then apply lavender oil. Next, cut a piece of aloe vera plant (if you have one growing in your kitchen or home), and apply the sap to the burn.

Perhaps you don’t own an aloe vera plant but have aloe vera cream. Cream or lotion of aloe vera without fixatives can also be applied to the burn. A dry bandage or Telfa pad to cover and possibly Tylenol or ibuprofen (for pain) is all that is required for a minor burn.

For a deeper burn or one acquired from contact with chemicals, electricity, or radiation, seek immediate medical attention.

Worker honeybees on a frame of wax

My honeybees have become surprisingly active for the dead of winter. Local forecasters tell us that the Bay Area temperatures may reach 80 degrees Fahrenheit by the end of the week. My apple and early peaches won’t wait; they’ve already blossomed.

The warm weather, time of year together with the fact that almond trees will be blooming in a couple of weeks and the lavender around my farmette is already blooming tells me I have to open the hives. My beekeeper neighbor says that his bees are already out collecting pollen–lots of it–and that means we have to get to work.

The hives have to be checked now for mold (that long period of hard rain in December caused some of my neighbor’s frames to mold). Moldy frames can’t be renewed; they have to be tossed. Honeybees can get nosema (with diarrhea), which shows up as spots at the base of the hive.

The bees are finding flowers on their forage runs and are returning to the hive laden with pollen.

The honeybee queen’s “house”

Bee queens will be busy laying eggs in the coming weeks, if they aren’t already. This is the time for beekeepers to purchase new queens.  By the first week in April, it’s possible we could see swarming.

So here’s the plan. If the hives have a lot of honey, I’ll harvest some. Strange to be doing that in winter, but the hive will need  space for brood. I’ll have to remove frames of honey and insert empty frames with wax (put in the freezer first for a period to kill any pest they might be harboring over).

I’ll put bee food patties in the open hives, so they’ll have plenty to eat (once I take some of their honey). My beekeeper neighbor tells me this will get the hive “heated up” for the queen to do what she does best–lay the eggs.

With so much activity, I’m confident that everything will turn out well, but you never know until you’ve inspected the interior of the hive and checked out everything, including the possibility of mold or the presence of pests or illness.

Golden honey draining from a frame
into a glass dish

Mother Nature didn’t ask me, but I would have preferred she wait another month before removing her winter robes and dressing in spring florals. It just seems like now everything to do with the hives is on fast forward!

While schools across the nation are taking snow days because of frigid temperatures, the fruit trees on my Bay Area farmette are showing signs of bud swelling and early blossoming because of a winter heat wave.

Cities around the San Francisco Bay are experiencing early January temperatures of 70-plus degrees Fahrenheit, breaking weather records in some areas. Mother Nature certainly behaves strangely at times.

Desert Gold peaches are ready to eat in May but buds are swelling and showing color now

My five-variety apple tree and the early Desert Gold peach trees are covered with buds that are already showing color. I haven’t as yet gotten around to the winter pruning and spraying with organic oil. Maybe if there’s no wind today, I’ll squeeze that chore in with the others.

I did cut back the Washington navel orange that is infected with Leaf Miner, a pest that’s crossed the United States from Florida. It attacks new leaves, so I’m thinking if I prune and spray now before spring is in full swing, maybe I won’t lose this tree. Curiously, the pest hasn’t widely infected my blood orange trees but there are signs of it in the leaves of our Satsuma seedless tangerines.

The dark line inside a tunnel is the frass (feces) trail of the Leaf Miner

Elsewhere, I’ve done deep digging in the chicken run and added some wood chips and leaf material for compost.

The tea roses have been pruned back to 12 to 18 inches and old canes removed. I’m torn between wanting to add more roses in the beds in front of the bamboo plants on the east/west axis of our property or adding more lavender and sunflowers, favored by the bees.

Tomorrow, I’ll open and inspect my bee hives. I left honey stores this past autumn instead of harvesting. But if the bees have gone through all the honey, then I’ll have to add bee food until we get the first early bulb blooms and wildflowers. The French perfume lavender that the bees love is about the only bloom (bee food) in the garden now.  Luckily, I planted a lot of it.

A stalk of French perfume lavender rises out over the rose-scented pelargonium plant

The farm chores don’t just seem endless, they are. But whether the work is daily, weekly, or seasonal, there’s something deeply rewarding–even magical–about living close to the earth in harmony with cycles of seasons and the rhythms of nature. But I admit, it is a little strange to have such warm weather when winter has only just started.

I spent Sunday building a rock circle around the circumference of our towering elm tree. I want to conserve water around the base of the tree and to also grow more plants for my bees to have abundant food.

We had a pile of river rock donated to us, so I thought it might look nice to create a wide circle, maybe three feet high around the tree like a watering basin/retaining wall, using the rock.

The river rock piled on top of retaining wall stone forms a water basin around the base of an elm

Inside the circle, I transplanted some yarrow and white geranium. Already, there are white roses  that boom all summer long under the tree.

But bees like nectar-rich plants with pollen, so I’ve put together a list. Over the next week, I’ll add some of  these in my new bed beneath the elm. This is a partial list of plants bees love.

• Rosemary
• Lavender
• Russian sage
• Basil (African blue)
• Honeywort
• Mexican Sunflower
• Borage
• Cerinthe
• Greek oregano
• Sweet marjoram
• Purple coneflower (echinacea)
• California poppies
• Lupine
• yarrow
• sunflowers

Eucalyptus on the property behind our farmette is not yet covered with fall bloom. The bees love that bloom but now they make do with the star thistle on the brown hillsides and by foraging on the French perfume lavender and the Spanish variety in my garden.

Honeybee forages on Spanish lavender blooms

Of late, I’ve discovered the honeybees foraging on the sweet nectar at my hummingbird feeders, so I worry about them getting enough food. The drought has sapped everything. At any rate, I’ll hold off taking honey this fall, leaving it in the hives for the bees. They’ll need food to get through the rainy season.

Sunflowers have inspired human expression for centuries. The Incas made the sunflower a symbol of their god. In Europe, sunflowers symbolized kingship and were cultivated in gardens, at least until the 18th Century when they fell out of favor. The artist Vincent Van Gogh immortalized these sun-facing flowers in his paintings that bear witness to the hot summers he spent in Arles.

Giant sunflowers add dramatic size and color against stone walls, garden sheds, and wooden fences

In fact, nothing symbolizes summer like the sunny faces of sunflowers. That image of beauty is a widely used motif in garden art and home goods. Freshly cut sunflowers in a jar, vase, or tin can brighten any room in which they are placed.

Native Americans ate the seeds or ground them for use in breads and cakes and used the dyes for body paint and clothing. Today the seeds are dried and roasted or sold as natural. The oil is pressed and used in cooking. Sunflower seeds are high in protein and are considered a healthy snack.

Even children can plant and tend sunflowers; they are easy to grow. The giant cultivars require ample garden space but planted in a circle or square, they can become a living fort that children enjoy playing under. Sunflowers are heavy feeders, so amending the soil with compost and manure will benefit their growth cycle. The plants are not particular about soil type but they do need regular watering.

Sunflowers come in a range of sizes

Sunflowers can bear a single head, containing petals and seeds, or several heads on a single stalk. They range in size from small to giant stalks of twenty feet or more. Giant heads grow as much as two feet across.

Giant sunflower head, newly harvested

Depending on the cultivar, the centers of these lovely flowers range from dark brown or black, or gray and white striped. The seeds are a favorite food of squirrels and birds and honeybees. Here on our farmette, we grow sunflowers near the apiary along with lavender. High-value food sources keep the bees around to pollinate the rest of our garden. And I can’t resist putting a few small heads in a jar to brighten my kitchen window.

It’s winter. The nights are cold and the early mornings even colder. But here on the farmette, daytime temps are still unseasonably warm for this time of year in Northern California. That makes doing all the winter cleanup and spring preparation chores not only tolerable, but enjoyable.

Rose cuttings will render new bushes on the farmette

We’ve pruned all the roses and taken cuttings for propagation of new bushes that we’ll plant around our property. We’ve divided the irises and planted the babies in new beds.  Finally, we tackled pruning the fruit trees and imagine how shocked we were to find our Desert Gold peach trees with buds ready to open. The reason must be the warm weather.

The honeybees are searching for blossoms and finding none, they’re exploring the papaperwhite narcissus on my patio table

The honeybees are searching for flowers in bloom. They’ve flown to the citrus trees that I’ve covered against nighttime freezing temps and are wandering about on the blankets. The French perfume lavender still has some blooms but the bees seem also interested in the paperwhite narcissus blooms that I forced in water between Christmas and New Years Day.

We’ve moved the strawberries to a newly prepared bed in two planter boxes and are revitalizing the soil in the old boxes. Bare root season is around the corner and my husband and I are feeling the pressure to get the garden ready for a new growing season. The days are lengthening and we don’t want an early spring to catch us unprepared. Technically, winter has only just begun but the birds and bees and buds on the trees are suggesting it could be a short winter.

If you have limited space, use taller herbs like this lavender in your landscape and gr0w smaller plants like mint in pots

Herb gardens have always held a fascination for me. One of the many reasons I love growing herbs is the scent that many herbs release with bruising that can occur when you brush against plants such as bee balm, rosemary, or lavender.

Most herbs contain fragrant oils (verbena and lavender, for example) that are frequently used in the making of cosmetics. Many herbs reseed themselves, ensuring a perennial supply for medicinal and culinary uses.

For thousands of years, herbs have been added to food to enhance the flavors. In fact, many cuisines of the world are distinctly identifiable from herbs and mixtures of them added to the food.  Imagine Italian marinara without the addition of basil in the tomato sauce; a French meat  or vegetable dish without savory, fennel, sorrel, rosemary, or tarragon; or an English traditional dish without bay leaf, marjoram, garlic, or mint. Consider Greek food without rosemary, thyme, or arugula.

Herbs have been used to flavor vinegar, olive oil, and liqueur. Herbs even play a role in amorous arousal. In France, Verveine du Velay is a vervain-flavored liquer popular in Le Puy. It’s reputation is further enhanced by the popular ages-old perception of it as an aphrodisiac. According to author Jade Britton (The Herbal Healing Bible, Chartwell Books, Inc.), the herbs Siberian ginseng, damiana, and saw palmetto have been used in remedies to treat male infertility along with gingko for increased blood supply to the male sex organ. See, http://www.amazon.com/The-Herbal-Healing-Bible-Traditional/dp/0785829652

While many herbs thrive in well-drained, sunny positions in the garden, others do equally well in part sun/shade. For shade-tolerant herbs, plant the following.

Chives
Cilantro/Coriander
Garlic
Lovage
Lemon Balm
Mint
Oregano
Parsley
Sweet Woodruff
Thyme

You can grow herbs in a pot, a coffee can, a half wine barrel, window box, even an old wheel barrow. The point is that herbs are not too fussy. Some are so vigorous as to be considered invasive (mint, for example).  So whether you seek the enhance the flavor of food, add pizazz to a meat dish, or to increase your stamina, libido, and overall health, maybe it’s time to plant your own herb garden and see what herbs can do for you.

Blooming English thyme with red carnation behind

During my pre-rainstorm walk today around the farmette, I noticed honeybees foraging for nectar in the last blooms of the cosmos, nasturtiums, and rose geraniums.

This is the time of  year that the bees search for autumn pollen and find it in the last flowers of a summer garden, but also in the blooms of lavender, heather, thistle, balsam, and eucalyptus.

Rose geranium attracts honeybees and can be made into tea or tesane

In the spring, I planted a large pots of culinary herbs on my patio to use in cooking. The mixture of plants included sage, parsley, marjoram, chives, sweet basil, rosemary, English thyme, Greek oregano, Lebanese mint, chocolate mint, lemon bee balm, spearmint, and French tarragon.

If you enjoy using such herbs in autumn and winter soups, teas, or breads, for example, consider planting pots of herbs to grow on the patio or on a shelf in a garden window or on the window sill. The plants will brighten the cooking area on dreary dark days and, with just a snip, add flavor to your culinary creations.

Grow mint in pots if you don’t want it spreading over your yard. The same is true for the Greek oregano and also English thyme and French tarragon–those plants will grow beautifully even though confined in clay pots, old urns, or even half wine barrels.

Honeybees love hovering around all types of lavender; here, it’s the Spanish variety

In early autumn, there is a diminishing amount of nectar (in blooms) available for the bees. This is the known as the nectar gap–when the sources of nectar for the bees are minimal and new sources have not yet appeared. This time of the year to think about planting for yourself and also the honeybees.

Edible flowers make ordinary butter beautiful

Picture a red nasturtium or peppery-tasting marigold displayed around a mound of lemony-yellow butter. Or, imagine the beauty of a handful of sugared purple violets or red rose petals, sans the sour petal base, crowning an iced picnic cake.

During bygone eras when the Romans ruled the world or Queen Victoria reigned during the age named for her, flowers weren’t just for bouquets on the table, they formed an integral part of the food that was consumed.

Many flowers and seeds are poisonous, so it is imperative that you correctly identify any flower or plant you plan to eat or use on food. Also, make sure you are not allergic to the plant before integrating its blooms into your diet.

What flowers are growing in your garden that you could use in your culinary endeavors?

Several edible florals include the blossoms of herbs such as lavender, dill, garlic chive, coriander, basil, bee balm, marjoram, oregano, anise hyssop, winter savory, summer savory, sage, and mint. Also edible are the flowers of certain varieties of pumpkins, squash, cauliflower, scarlet runner bean, radish, sweet garden pea, and fennel.

Consider also the delicate blooms of society garlic, dianthus, pansy, signet marigold, red clover, African marigold, plum, scented geranium (rose, lemon). You can candy the blossoms of apple and crabapple, but the seeds are poisonous.

Lemon and orange tree blossoms are fragrant, lovely, and tasty

Some blooms, such as hibiscus (China rose), mint, rose, and chamomile are used to flavor teas. Lemon blossoms will have a slightly bitter taste whereas orange blossoms are sweet but both are lovely floating in crystal bowls of punch.

Research your chosen plant and correctly identify it before using it in any food preparation. See, http://www.extension.iastate.edu/publications/rg302.pdf

Also see, http://www.ext.colostate.edu/pubs/garden/07237.html