Saving Heirloom Tomato Seeds

 “No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden.” - Thomas Jefferson



Heirloom tomatoes are open pollinated, and non-hybridized varieties. I'm saving seeds from my favorite variety, 'Taps Tomato' for next years garden.

Choose a large, healthy, fully ripe tomato. Don't use one that's over-ripe, or the seeds could sprout, or decay in the later steps.

                                           Cut the tomato in half.

Squeeze the tomatoes, into a bowl, crushing them.(don't use metal) Don't worry about scraping seeds from the tomato, there will be a lot that will fall into the bowl.

Taps is a very juicy Tomato, I strain the juice away, and put the seeds back in the bowl. You'll notice the seeds are coated, with a gel. the next step is to get rid of the gel.

                                         Fill the bowl, half full of water.

Cover and let it set; for about, 3 days,(depends on the temperature) until you see mold growing on the surface. I used a cereal bowl, and covered it with a saucer.

The mold will look like a cloudy film on the surface. You most likely, will see a few seeds, floating on the surface as well. (these won't sprout) Pour off as much of the water as you can, including the floating seeds.

I pick out any large tomato particles, by hand, then dump the seeds into a small mesh strainer. Run water over the seeds, in the strainer, while gently rubbing them, with your fingertips, to dislodge any remaining gel, on the seeds. After letting the water drain from the strainer, dump the seeds, onto a clean folded kitchen towel, or a paper plate. Spread them out, a bit, so the air can circulate around them, and prevent them from molding. Let them dry for a few days, then store them in a labeled envelope.

Bringing an herb from the garden - indoors

Tarragon is a perennial. I grew a different variety, this year, (Texas tarragon) that I really liked, but it's only hardy to zone 8. It's doesn't stand a chance in my zone 5b garden. I wasn't sure if I would find another, next spring, so I decided to bring it indoors.

I dug it up, shook off as much garden soil, as I could. This was a fairly large plant, so I cut it back to about 4 inches, to reduce the shock, and give the roots a chance to recuperate. I kept it moist, and after 2 weeks, I'm seeing signs of growth. Now I'll have fresh tarragon in the winter too.
I also brought in a Thai basil, and a  ghost pepper plant, that hadn't bloomed yet. (it started setting flower buds, after I potted it... go figure)  I didn't have to cut either of them back, and they look happier indoors than out. If you bring an herb indoors, that is growing a little lopsided, just cut it back, a bit and it will grow back fuller, and more evenly.

                        Thai basil 'Siam Queen' growing happily indoors.

Bath Bomb Fizzies

            Handmade soap, soy fragrance tarts, perfume and bath bombs

Instead of baking today I decided to make a batch of bath bombs . A bath bomb in action. Drop one in the tub and inhale.
These are so easy, and you can make them in your favorite scents.
I made this batch using "OMG Olive" from Natures Garden. A soft citrus-vanilla-musk blend.

Recipe: and  Tutorial
3cups baking soda
1cup citric acid
1/2oz. fragrance oil
a few drops of food coloring
a spray bottle of water (I don't use witch hazel)
This made 17 -half sized -bombs
I get my fragrance oils from Natures Garden  and  Daystar
the citric acid from  http://stores.ebay.com/essentialdepot

Mix together baking soda and citric acid. Blend in fragrance and color. moisten with water until it begins to stick together, like wet sand.

Press into any mold (I Make mine into only 1/2 bombs) and dry overnight. Keep them in storage bags. You can use them the next day. 

Honey as a lipbalm

Honey -Some people are allergic to honey, and should not use this remedy.

Did you know honey is anti-fungal and anti-bacterial? It has been used for thousands of years to treat dry, cracked lips. Just dab a very tiny amount on your lips, several times a day. You'll notice the difference after the first application. You'll find, it's really hard to resist licking your lips, because of honey's delightful sweetness. I prefer to use undiluted honey but, if you want to make your own lip balm, here's a tried and true recipe. This can be made in the microwave

4Tbl. almond oil- found at pharmacies and health food stores
2Tbl. beeswax -found at craft stores
2tsp. honey
a small jar with a lid- found at craft stores and walmart

Heat the wax and oil, about 1 minute in the microwave, or until melted. Stir in the honey, and mix well to combine everything. Cool completely. Pour into a small jar, with a lid.

Flavored vinegars

I have two post from my cooking blog, for flavored vinegars.
Homemade raspberry vinegar

Homemade mixed citrus vinegar

Sourdough Starter

This is the old King Aurthur Flour sourdough starter, Ill give their exact instructions. This is my favorite bread recipe Soft parmesan-garlic sourdough bread

Ingredients:
2cups warm water
1Tbl. of sugar or honey (optional)
1Tbl. or packet active dry yeast
2cups flour

Preparation:
Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Here is what Better homes and Gardens had to say about the process.
" Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)"

If you don't want to freeze your starter, it has to be replenished.
King Arthur Flour's instructions for maintaining your sourdough starter 

Scented Bath Salts

                                        Scented Bath Salts

 My all time favorite bath product. This soak makes your skin and hair, silky soft, and removes any sticky buildup from using hair products. I use 1/2 to 1 cup, once or twice a week, it can dry your skin if you use it too often. Table salt does have an anti-caking agent added to it, but sea salt is derived from sea water, with no added ingredients. Real soap (the handmade kind, not the detergent-laden soap you buy at the store) is actually salt. It comes from a chemical reaction when combining fats (like olive oil) and lye. (sodium hydroxide) Once I started to use the real thing, (about 3 years ago) I'll never go back to soap from the store.

Ingredients:
1 cup Epsom salt
1/2 cup sea salt or un-iodized table salt
1/4cup baking soda
10 drops of food coloring
1tsp. skin safe fragrance oil- I get my oils from Natures Garden and Daystar supplies

Preparation:
Combine the Epsom salt, sea salt, and baking soda in a bowl.
Drop in the food coloring, and work it through with your fingers, until well blended.
Add the fragrance oil and work through the same way. It's ready to use, but I prefer to wait a day or two, before using. Store in an air-tight container or a storage bag.