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Pivots for the Planet with the Goddess Gardener

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Empowerment
Pivots for the Planet with the Goddess Gardener

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“I should like to enjoy this summer flower by flower as if it were to be the last one for me.” Andre Gide

Summertime and the living is easy! Or is it? 

This year will be a year like no other highlighted by the frightening health pandemic and sorrowful civil unrest. As the economy slowly re-opens, people are clamoring to shop, dine, socialize, get haircuts, and have their teeth cleaned. The line of masked individuals waiting outside reopened stores for their turn to enter is a testament to the yearning to gather. Protesters fill the streets across the country demanding needed national changes. It’s time to listen, re-evaluate, and educate ourselves. Connecting with the natural world is one prescription for finding healing and balance. 

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While I was researching grants to assist the literacy charity, Be the Star You Are!® (www.BetheStarYouAre.org) financially survive during this crisis, I marveled at a constant question: How have you pivoted?  At first, I had no idea what that question meant. What did we have to do to pivot? Where were we supposed to pivot to? After many Zoom conferences, meetings, webinars, and phone meetings, I finally understood. 

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But how can pivoting apply to gardening? The entire world is experiencing chaos.  People who have spent minimal time with nature, who have never thought of growing anything, have become interested in planting and protecting. I’ve had emails from individuals from many walks of life who want to get their hands in the dirt as they are sheltering at home. As they decide to pivot, nature is a salve. When times are stressful, gardens become a refuge. Shoveling, digging, pruning, planting, and watching seedlings grow into something to admire or eat are therapeutic endeavors. 

Whether you decide to grow a few herbs on a windowsill, tomatoes on a balcony, or an abundance of your favorite vegetables, flowers, and fruit in a large garden, there is nothing better than a summer of flavor and colors grown in your personal paradise. When you pivot to your garden, you’ll slow down a bit and feel appreciation. Research consistently indicates that being around growing plants benefits you physically, psychologically, and emotionally. You’ll decompress, gain more muscle mass, increase aerobic endurance, reduce stress, and experience more joy. 

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Summer has always been my most favorite season because of the delightful warm weather and bountiful baskets of fresh fruit, vegetables, and herbs that I harvest from my orchard and potager. The plethora of glorious blooms constantly changes keeping my elation peaked. Unlike most people, I prefer not to travel in the summer months to other destinations. Instead, the beauty of my backyard becomes the playground for family and friends where we barbecue, engage in lawns games, watch the flamboyant sunsets, and wander the grounds watching the parade of wildlife.

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Flowering plants are hummingbird, bee, and butterfly magnets while the seeds attract the birds. Agastache, echinacea, hollyhock, and roses enchant for months. In my orchard, the loquats, mulberries, tangelos, citrus, and plums are ripe. The birds, deer, turkeys, squirrels, and I skirmish for our fair share. Soon apricots, prunes, and peaches will be ready for harvesting and the wrangling will begin again. I adore these encounters with nature. There is abundance for all.

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My field of chamomile is richly fragrant and the petals when plucked and dried will make a comforting tea. The seeds from nigella (love in the mist) have scattered throughout the orchard creating a sea of blue. Bumblebees race from star-shaped blossom to blossom grabbing the sweet nectar. Roses mixed with osteospermum (African daisy) will provide continuous blooms into the fall with frequent deadheading. Lovely on the shrub, the blue hydrangeas are almost as stunning in a dried arrangement.

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An intriguing plant is arum italicum, also known as Italian Lords and Ladies. In late spring, the creamy-white flower is cupped at the base of the plant resembling its relative, Jack-in-the-Pulpit. In mid-summer, striking red-orange berries rise in a columnar formation where the foliage has died back. This tuberous perennial plant self-sows and can become invasive if your yard is small. If you have a woodland area where bergenia, heuchera, or hellebores thrive, it is quite stunning. Beware, all parts of the plant are poisonous. Don’t let it grow in your vegetable patch!

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This summer is destined to be unusual. I plan on adhering to Covid-19 directives to shelter-in-place while refraining from attending large gatherings or even small ones. I’m working from home, wearing a mask and gloves whenever I venture out, constantly maintaining a minimal six feet distance between others, and am continuing to sanitize everything. Hopefully, we won’t go back to what was considered normal in the past and instead take better care and be more aware, of one another and the health of our planet.

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This year I am happy and grateful to enjoy the summer flower by flower. My planet pivot is to play in my personal garden paradise.

What’s your planet pivot?

Stay safe. Stay healthy. Stay strong. Wash your hands. Cover your face!

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Cynthia Brian’s Gardening Guide for July

PIVOT for stress relief to your garden sanctuary.

PREVENT grubs (the larvae of June bugs) by treating your lawn with an organic granular treatment to get rid of larvae. Raccoons, skunks, and moles enjoy grubs as a source of protein.

BOND with children or a partner by planting edibles you will enjoy together. 

DRESS for the dirt by donning gloves, sunscreen, hat, and an apron. If you are doing heavy weeding, wearing overalls is a win.

DRY three to five sprigs of blue hydrangeas for a long-lasting summer arrangement.

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COLLECT the white blossoms of chamomile for a soothing tea.

PLANT Lilliputian miniature roses in a container for a moveable dash of color.

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PICK a basket of mulberries if you are lucky enough to have a tree.

GROW citrus to maintain a constant supply of vitamin C. Dwarf varieties of lemons, limes, tangerines, tangelos, oranges, and grapefruit are available to be grown in half barrels.

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PREVENT fires by removing debris, dead branches, and refuse from around your home and yard. 

CUT all tall grass and keep lawns and shrubs watered.

SAVE rose petals to make bath balms and rose water splashes.

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SUCCESSION planting is the key to a plentiful supply of summer greens including lettuces, arugula, beets, carrots, and radishes. Sow your favorite seeds every three weeks as you consume.

CHECK yourself for ticks after every outdoor excursion. (To date, I’ve removed three!)

ADD hydrogen peroxide to fountains to purify the water without harming the birds.

MAINTAIN social distancing and wear a mask when you leave your home.

TAKE care of Mother Earth. 

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BE SAFE on Independence Day. 

Photos and more at https://www.lamorindaweekly.com/archive/issue1409/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Planet-pivots.html

Happy gardening. Happy growing. Have a flowerful 4th of July!

Cynthia Brian, The Goddess Gardener, is available for hire to help you prepare for your spring garden. Raised in the vineyards of Napa County, Cynthia is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach, as well as the Founder and Executive Director of Be the Star You Are!® 501 c3. Tune into Cynthia’s StarStyle® Radio Broadcast at www.StarStyleRadio.com.

Buy copies of her best-selling books, including, Chicken Soup for the Gardener’s Soul, Growing with the Goddess Gardener, and Be the Star You Are! Millennials to Boomers at www.cynthiabrian.com/online-store. 

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Cynthia is available for virtual writing projects, garden consults, and inspirational lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

 

Plant a Victory Garden 3.0

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Empowerment
Plant a Victory Garden 3.0

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https://www.lamorindaweekly.com/archive/issue1408/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Victory-Gardens-30.html

Digging Deep with Goddess Gardener, Cynthia Brian 

Victory Gardens 3.0

By Cynthia Brian 

“In every adversity there lies the seed of an equivalent advantage. In

every defeat is a lesson showing you how to win the victory next time.” Robert Collier, Writer and Publisher

In March 2017, a month before the United States entered World War I, Americans across our lands were asked to plant produce to help feed the Allies fighting in Europe. It wasn’t only farmers who were solicited to start planting. President Woodrow Wilson declared that “food will win the war,” as he encouraged city folks to plant in vacant lots, fields, parks, and pots. So began the “war garden” to sow seeds of victory. 

During World War II, food shortages prevailed once again. Victory Gardens sprouted throughout America, Europe, Canada, and Australia supplying over thirty-three percent of the necessary food for our country. Eleanor Roosevelt even dug up part of the White House lawn to plant a vegetable garden. Turnips, tomatoes, lettuce, peas, beets, beans, cabbages, carrots, squash, onions, potatoes, and many other vegetables were easy to grow and preserve by canning for the winter months. By 1943 there were approximately eighteen million Victory gardens throughout the United States, twelve million of them in cities, and six million in rural areas. 

Today we face major adversities from different kinds of conflicts. The Covid-19 pandemic combined with racial civil unrest throughout our cities, our country, and our world have the potential to increase food scarcity and shortages. We have already witnessed throngs of people emptying grocery store shelves of staples and canned goods. It is easier than ever to grow our own food no matter what our space limitations. If you have a yard, you can choose a small area to plant the vegetables, fruits, and herbs that you love. If you only have a porch or balcony, use pots to grow tomatoes, lettuces, basil, parsley, and peppers. According to the U.S.D.A., 15% of the world’s food supply is now grown in cities.

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Ready to get started?

FIRST

Only five things are needed to grow your Victory Garden 3.0: 

  1. 1. A patch of land, raised bed, or pots that are two gallons or larger
  2. 2. Bags of high-quality garden soil
  3. 3. Healthy plants
  4. 4. Mulch
  5. 5. Water

SECOND

  1. 1. Find an area that will get at least six hours of sunlight per day.
  2. 2. If you are working a patch or raised bed, pull out any weeds and prepare the ground by adding new garden soil. If using pots, wash the pots, make certain there is a drainage hole at the bottom, add a few pebbles, or cracked pottery to help with drainage and fill the pots with your purchased soil. Vegetables need organic matter including compost or manure to thrive because the organic matter decomposes the essential nutrients of Nitrogen, Phosphorus, and Potassium to enrich the roots. 
  3. 3. Buy healthy plants from your local nursery or garden center. Check for vibrant green leaves. Look for any insect or snail infestation. Plant according to instructions.
  4. 4. Top with peat moss or other mulch. Peat moss adds aeration, retains moisture, and reduce the leaching of the nutrients. It is a great mulch and can also increase the efficiency in a compost pile.
  5. 5. Water thoroughly and maintain moisture while growing.
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Before planting your Victory Garden 3.0, research the maturity date for the crops you wish to grow as harvest dates vary greatly. If you plant from seeds, you’ll have lettuce and radishes within two weeks. If you are planting zucchini or corn, the time frame is longer, perhaps 100 days. Don’t overlook a nutritious staple that is super easy to grow…potatoes.  Spuds are ready for eating in 70-100 days. Try cutting egg-sized pieces of a potato with two or three eyes. Plant in a two to five-gallon pot, bucket, or in a raised bed. Mound the dirt into little hills as the spuds grow on stems. Pile mulch or straw on top as the tubers grow to keep the stems in total darkness. Don’t eat green potatoes as they can be poisonous. Citrus, apples, and peaches can be planted in large containers.

We are living through a frightening, complicated international crisis. If we have learned any lesson from history, it is that we can win the victory when we work together with empathy, caring, and intelligence. Growing even a portion of our own food will help us be healthier while creating a more sustainable lifestyle. We’ll get exercise, sunshine, fresh air, and have fun growing with our families. Plus, butterflies, bees, and birds will pollinate and entertain as our garden reduces stress and offers soul fulfillment. Don’t forget to plant some “pretties” like Asiatic lilies, gazanias, trumpet vine, and hydrangeas. Annual and perennial flowers add fragrance, structure, and beauty to our lives. 

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Stay safe. Stay healthy.  Plant your Victory Garden 3.0 today!

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Cynthia Brian’s Gardening Guide for June

PLANT tomatoes, peppers, lettuces, eggplants, arugula, cucumbers, beans, corn, and pumpkins. Herbs to plant now for summer harvesting are basil, parsley, and cilantro. 

STAKE or provide a wire cage to support tomatoes so the fruit won’t touch the soil and rot.

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APPLY snail bait to newly planted seedlings and wherever you witness slugs or snails.

FERTILIZE trees, shrubs, and ground covers before the summer heat.

SPRAY crape myrtles to prevent powdery mildew with a natural fungicide such as neem oil extract, jojoba oil, or potassium bicarbonate.

CHECK irrigation systems and readjust sprinkler heads as needed.

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TACKLE aphids with ladybugs or for a small infestation, spray with a mixture of water and dish detergent. 

CUT dead canes of hydrangeas to the ground (anything without a green bud on it). Don’t prune hydrangeas in spring or fall or the flowering buds will be cut off. 

BUY a shorter variety or move a too tall hydrangea as they cannot be pruned to reduce height. Hydrangeas always replace their height. If a hydrangea is drooping on a hot day, it doesn’t need water. It will rebound as the evening cools. Hydrangeas grow great in containers. 

ADD Sulphur or aluminum sulfate to acidic soil to get blue hydrangeas. Rusty nails or copper do not work.

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TREAT both upper and lower leaves of roses with organic Sulphur for fungus problems including black spot, rust, and powdery mildew.

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PRUNE azaleas immediately after spring flowering.

DEEP SOAK trees with a soaker wand when you see the leaves wilting. 

PULL out the dried fronds of spring bulbs. If a bulb comes out with the leaves, cut off the dried foliage and either replant the bulb in a new place immediately or put in a dark, cool space to replant in the fall. 

CELEBRATE your gardening dad on Father’s Day by buying a copy of Growing with the Goddess Gardener or Chicken Soup for the Gardener’s Soul at https://www.CynthiaBrian.com/online-store. 

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CARE for your lawn by raking leaves, twigs, and dead grass. Pull the weeds including dandelions, chickweed, bittercress, and henbit. Aerate and leave the plugs on the grass. Cover bare patches by over-seeding with Pearl’s Premium grass seed. Visit www.Pearlspremium.com. Water early in the morning and fertilize once more before the heat of summer. When mowing, never cut off more than 1/3 and leave grass clippings on the lawn at least every two times you mow.

HARVEST cherries, lemons, tangelos, loquats, and tangerines.

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FEED your family and friends in body, mind, and spirit by planting a Victory Garden 3.0

Happy Gardening. Happy Growing. Happy Father’s Day.

 

Read more:

https://www.lamorindaweekly.com/archive/issue1408/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Victory-Gardens-30.html

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Cynthia Brian, The Goddess Gardener, is available for hire to help you prepare for your spring garden. Raised in the vineyards of Napa County, Cynthia is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach, as well as the Founder and Executive Director of Be the Star You Are!® 501 c3. Tune into Cynthia’s StarStyle® Radio Broadcast at www.StarStyleRadio.com.

Buy copies of her best-selling books, including, Chicken Soup for the Gardener’s Soul, Growing with the Goddess Gardener, and Be the Star You Are! Millennials to Boomers at www.cynthiabrian.com/online-store. 

Cynthia is available for virtual writing projects, garden consults, and inspirational lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

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cynthia brian

Posted by presspass on
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Empowerment
cynthia brian

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by Cynthia Brian

“And all at once, summer collapsed into fall.” Oscar Wilde

In the fall of my freshman year at UCLA, I began working at one of the very first health food stores ever created in California. It was called Nature’s Health Cove and all the offerings were organic: pesticide, insecticide, and colorant-free. The fruits and vegetables were pathetic looking. Worms bored into apples, the Swiss chard had holes from munching snails, greens boasted fringed tips, a gift from hungry marauding rabbits, tomatoes were cracked, zucchini was malformed. Yet the produce tasted delicious and even though the prices were at least double of anything one could purchase at a grocery store, the crops sold rapidly. One of my tasks was to cull through any severely damaged items, putting them in a bucket for a compost pick up by an urban farmer. 

Having worked in the fruit drying yards and big barn dehydrators growing up on our farm, it dawned on me that usually, half or more of any fruit or vegetable is salvageable. I suggested to the owner that perhaps we could cut out the decaying parts and create healthy drinks and dried snacks with the ripe remainders. The initiative became an instant success with both students and the general public clamoring for a revolving menu of inexpensive tasty treats.

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As summer collapses into fall, my trees and vines are heavy with fruit. As much as I eat and give away, there is still more for the picking. I detest waste and besides canning and freezing the extras, I wanted to create some of the dried fruits of my youth.

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While cleaning out one of our barns this summer, I came upon a vintage portable dehydrator that my Grandfather used eons ago to dry his autumn bounty of pears, apples, figs, and grapes.  I cleaned the appliance and set to work slicing and dicing. 

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The results are phenomenal.

If you’ve bought any dried fruit lately, you know how expensive it is. But if you are like me and enjoy DIY projects, I have a simple recipe for you to create your own personal organic fruit leathers. You can use trays and dry your produce in the sun the way it has been done for centuries, but it takes longer and critters may creep in to steal your sweets. My suggestion is to purchase a small dehydrator with four or five drawers. My dehydrator has four drawers and only a single heat setting. My thermometer says it’s dehydrating at 125 degrees, which is perfect. Every three hours I move the drawers from the bottom to the top.  From start to finish, it takes 24 hours. If you buy a dehydrator with adjustable temperature settings, you’ll be able to dehydrate more rapidly.

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Here’s what to do:

  1. 1. Wash and pat dry your desired fruit and vegetables.
  2. 2. You can peel if you wish, but I don’t. Cutaway any bruised or damaged parts. Cut into slices about ¼ to ½ inch thick.
  3. 3. Some vegetables including eggplant, cauliflower, broccoli, carrots, zucchini, potatoes, and radishes need to be blanched for a few minutes. 
  4. 4. Cut the slices in a bowl and toss with lemon juice or apple vinegar to reduce browning. Although this step is optional, it helps in preservation.
  5. 5. Spray the trays with a light spritz of canola or olive oil to prevent sticking.
  6. 6. Place slices of the same fruit or vegetable on dehydrator racks in a single layer without overlapping. Use different trays for different varieties.
  7. 7. Check on the process until when done. Let the racks cool before removing the fruit.
  8. 8. You can enjoy your items immediately but if you want to store your stash, pack the dried fruit in glass jars or sealable plastic bags. Shake jars or bags once day to make sure there is no condensation. If there is any moisture, return the product to the dehydrator for a bit more drying. 
  9. 9. Store in a pantry or room temperature darkened area.
  10. 10. Voila! Your very own dried fruit and leathers.Finished fruit leather.jpg

You can also put the dried fruit in bags and freezer. I’ve experimented with over-ripe bananas, apples, pears, Asian pears, and I even made raisins with chardonnay grapes, seeds, and all. Crunchy! Everything turns out delicious and I know these dried trials are nutritious because except for the bananas, they originate in my organic orchard. My next testing will be to make sweet potato chips from the sweet potatoes I’m growing. I plan to go exotic by drying mangoes, strawberries, pineapple, and papayas. 

Recently we witnessed a rise of what I call the “ugly fruit”. Stores, farmer’s markets, and on-line sites are popularizing the value of imperfect produce. This is a giant step forward in eliminating waste and re-educating our families to value all products provided by nature.  Farmers using organic methods know that crops are not always pretty, but the nutritional value and health benefits outweigh perfection of form. 

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As summer slowly fades into fall, I wish you abundance and a garden of eating.

Cynthia Brian’s Mid Month Gardening Guide

PRUNE “widow makers”, dead branches on trees. You can identify the dead branches before the leaves fall from the rest of the tree. 

CHECK the crape myrtles in bloom. If you are considering planting a tree or two later in autumn, this is the perfect time to decide what color will be an advantage to your landscape. Crape myrtles are excellent specimens for year-round attractiveness. The leaves will turn red and golden in late autumn, the bark is bare and beautiful in winter, the leaves are shiny green in spring, and the tree blooms midsummer to late fall.

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REFRIGERATE crocus, tulips, and hyacinths for six weeks before planting.

ADD aged chicken manure to your soil if you are noticing that it is less fertile.

MARK your calendar for a visit to the Be the Star You Are!® non-profit booth at the Moraga Pear and Wine Festival on Saturday, September 28th.  Thanks to our sponsor, The Lamorinda Weekly. Details at https://www.BetheStarYouAre.org/events.

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DEADHEAD tuberous begonias to keep them blooming until frost. The flowers are edible with a tangy, citrusy flavor.

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ENJOY the final days of freshly picked tomatoes tossed with basil or cilantro.

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HARVEST tangerines, Asian pears, and grapes as they ripen.

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PHOTOGRAPH your deciduous trees as the changing colors emerge. The contrast of colors will amaze you as you reflect on the time-line.

DEHYDRATE extra fruit and vegetables for tasty snacks. Kids especially love these dried sweets.

CUT and compost the damaged parts from “ugly” produce and cook with the rest. 

WASTE NOT! Be a steward of our planet with simple up-cycling.

WELCOME the cool and crisp days of autumn. Fall forward!

Happy Gardening. Happy Growing. 

See photos and read more: https://www.lamorindaweekly.com/archive/issue1315/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-Fall-forward-and-waste-not.html

Cynthia Brian, The Goddess Gardener, raised in the vineyards of Napa County, is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are!® 501 c3. 

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Tune into Cynthia’s Radio show and order her books at www.StarStyleRadio.com.

Buy a copy of her new books, Growing with the Goddess Gardener and Be the Star You Are! Millennials to Boomers at www.cynthiabrian.com/online-store. BE StarYouAre_Millennials to Boomers Cover.jpeg

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Hire Cynthia for projects, consults, and lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

 

Tea For Two…or Three, Four, or More!

Posted by Editor on
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Empowerment
Tea For Two…or Three, Four, or More!

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“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Henry James

From the time my daughter, Heather, was three years old, we enjoyed a ritual of drinking tea. Of course, it all began with Teddy Bear picnics and pretend doll teas. One day it escalated to brewing “real” herbal teas from the garden until it became our signature sacred Mother/Daughter sacrament where we would solve the woes of the world, and our own challenges, over an exotic potion crafted from what we grew. 

Although we had consumed tea as children in my family, the formal tradition of afternoon tea began for me when I was a teen ambassador to Holland where I lived for 18 months. Every afternoon at 4:00 p.m. sharp, families, shopkeepers, professionals, and everyone else would stop to have a cup of tea.  Tea bags were never used.  All teas were brewed from loose leaves, and mixing up various concoctions was an honored ritual.  Having tea and a “sweet”, usually a homemade shortbread or perhaps a slice of cake, was the perfect remedy for the midday drags.  At exactly 4:30, it was back to work, school, and obligations. 

Creating your own organic tea garden is easy and incredibly rewarding.  Fruits, flowers, stems, and leaves can all be used to create luscious hot or cold beverages that can relax, revitalize, energize, and calm.  I am a huge fan of citrus. Lemons, limes, oranges, tangerines, tangelos all add a tremendous amount of zip and zest to teas. 

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When I have to perform for a speaking engagement, or on a TV or radio show, I always drink several cups of a delicious natural brew from my garden that includes the juice, rinds, and leaves of Meyer lemons, mint, chamomile, and honey. My throat and vocal chords are cleared and my nerves are calmed allowing me to perform with confidence.

Plant Picks

Here are my picks for planting a tea garden in sun or shade. The bonus is that these are hardy perennials that will provide endless ingredients for a plethora of sweet and savory recipes including brewing tea!

Bee Balm (citrus/spice flavor)

Calendula (poor man’s saffron)

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Catnip (lemony-mint flavor…cats love to roll in this herb)

Chamomile (apple scented)

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Coriander (the seeds of cilantro offer warmth)

Fennel (licorice flavor)

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Lavender

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Lemon verbena (lemony flavor)

Mint (spearmint, peppermint, pineapple mint, or chocolate mint. Keep contained, if possible, as all mints are invasive.)

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Nasturtium (reseeds itself annually)

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Rose (the fragrance of the rose will determine the flavor)

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Rosemary

Sage

Scented geranium and pelargonium

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Viola (light violet flavor)

Storing

Any herb or edible plant that you enjoy can be made into tea. Harvest early in the morning to capture the essential oils. Place the cuttings in a bowl of cool water to wash off any dirt or debris. Herbs can then be used fresh or they can be hung in a cool dark place to dry. Another easy drying technique is to place cleaned herbs, leaves, and flowers on a cookie sheet to dry in the sun.  Or a fun trick to dry your teas is to put the cookie sheet with your herbs on the seat of your car with the windows rolled up. Park the car in the sun and within a few hours, your herbs will be dry and your car will smell garden fresh! Double win.

When storing herbs, make sure to label and date them to avoid confusion later.  You can also freeze herbs in zip seal bags or make pretty herbal ice cubes for your next celebration. Ice cubes made from rose petals, violets, and the flowers of herbs are especially intriguing.

Brewing

There are numerous ways to brew your teas. For hot teas, I fill a pretty teapot with the various ingredients that I think are needed for that day. Add boiling water to the concoction, allowing it to steep for 15 to 20 minutes. In the summer months, I muddle fruits in season––apricots, cherries, plums, peaches, grapes, and strawberries. Using a strainer, I pour the tea into my favorite cups. (Tea drinking is a celebratory act and it is more festive to serve your teas in a cup that is appealing.)  Another easy way is to use a press pot, called a French press, which I also use for my morning java. When you make your tea in clear glass you get to enjoy the mix of colors. Any leftover tea is poured into a glass pitcher and stored in the refrigerator for a refreshing cold brew.

Many people prefer to make a carafe of sun tea. In a clear glass jug, pour cold water over all of the ingredients you desire. Place the container in full sun with a lid or foil cover.  It will take a full day to brew sun tea with the reward of a rich and robust taste.

 Whether you enjoy fragrant, sweet, piquant, or spicy, tea making is available to you from your garden. After a productive day of working in the garden, I reward my handiwork while sipping a tall glass of iced sun tea concocted from herbs, flowers, and fruits from my own plants. Ah, what a relaxing elixir pausing in the afternoon for tea is.  

For years, my daughter and I hosted a radio segment and wrote a column called Tea for Two: A Mother/Daughter Brew. Today, a cup of tea still connects us to continual conversation.Heather's shower Eileens - 17.jpg

 

Plant your garden. It’s teatime.

Cynthia Brian’s Mid Month Gardening Tips

  • MULCH your yard with three inches of wood chips or other organic materials to maintain temperature, prevent erosion, and keep your plants happy for the forthcoming hot weather.
  • FERTILIZE with all purpose feed before the heat hits.
  • PLANT Mexican Evening Primrose along a fence or in a wild setting for a pretty pop of pink that blooms only in daylight and thrives in poor soil.
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  • WATER your garden early in the morning, then at dusk for maximum absorption and minimal waste. 
  • BUY elegant, long lasting peonies to add to your collection. Peonies like six hours of full sun in well-drained soil and they can live for 50 years or more. They bloom through June and their glossy green leaves remain green through winter when they die back to the ground, reemerging in spring. Peonies are one of my very favorite, no fuss, flowering shrub. 
  • Peony-bowl of beauty.jpg
  • GROW a tea garden in containers filled with herbs and edible fragrant flowers such as rose, calendula, nasturtium, and lavender. 
  • Rosa 'Princess Anne in pot.jpg

Enjoy your final days of spring with a cup of your homegrown tea.  

Read more at https://www.lamorindaweekly.com/archive/issue1208/Digging-Deep-with-Cynthia-Brian-Tea-for-two-or-three-four-or-more.html

Happy Gardening. Happy Growing. 

Cynthia Brian

Cynthia Brian, The Goddess Gardener, raised in the vineyards of Napa County, is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are1® 501 c3. 

Tune into Cynthia’s Radio show and order her books at www.StarStyleRadio.com.

Buy a copy of the new book, Growing with the Goddess Gardener, at www.cynthiabrian.com/online-store

Cynthia Brian'Growing with the Goddess Gardener book.jpg

Available for hire for projects and lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

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50 Shades of Vegetables: Are You Having the Most Important Relationship in Your Life? By Lorraine Giordano

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Health & Wellness
50 Shades of Vegetables: Are You Having the Most Important Relationship in Your Life? By Lorraine Giordano

Valentine’s Day inspires love and connection. Don’t forget to strengthen your relationship with your mind-body-spirit by seeking out what inspires you and involves fun! Consider including more vegetables and fruits to enhance your health. There’s plenty of options of veggies and fruits…even 50 shades darker! Check out easy tips in this @HuffingtonPost blog to create an intoxicating bond with vegetables and take advantage of their health benefits.  

More Here!

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