In the Garden ~ Sunflowers

 

 

               If you have recently driven by The Oaks Bed and Breakfast, and caught sight of our garden, you will easily be able to see that we love flowers.  All kinds of flowers are in bloom right now and we cannot seem to get enough.  Today for “In the Garden” I wanted to focus on the Sunflowers.  Now I’m the first to admit that when we planted these beauties the first year I thought they were going to be these beautiful, three foot tall or so  flowers that we could use to do cut flower arrangements for the rooms.  Never in my wildest dreams did I think they would grow to be what they are today. 

 

               I’m sure a lot of their height and proliferation is due to cross pollination.  After all the pollinating insects love our flowers.  You can find bees, butterflies and other winged insects flying around the garden finding all the best places to gather up pollen and spread that goodness around.  Our sunflowers have taken on a life of their own and I can only hope that they continue to do amazing as the years progress.

 

               This year I was a little more intentional with my flowers, believe it or not, and actually planted some new varieties.  Alas, I only see one new variety growing this year, and I partially think that is due to a huge rain that happened right after planting.  I think the water washed the beds out a little too much and then the birds swooped in to claim the uncovered seeds.

 

               Needless to say, the majority of our blooms are return plants from self-seeding.  We still have a few varieties that growing, I just wish from previous years, I had labeled them a little better when saving seeds from the heads.   This year, I will be much more intentional with my system for seed saving so that I can produce a larger variety of blooms for guests and neighbors to enjoy. 

 

               Sunflowers have a short growing season each year, right at about 2-3 months.  As you watch them grow you can see how the heads follow the sun throughout the day.  Nature is truly amazing to watch and experience at how it adapts and changes as time progresses.  So much so, that once the heads are fully developed they will face down and east permanently to protect the seeds from solar radiation. 

 

               Since their growing season is so quick you can direct sow seeds every few weeks to ensure you have flowers all season long and into the fall.  Many people who have pastures can plant sunflowers to attract wildlife such as dove, to prepare for hunting season later in the year.  Sun flowers provide food for wildlife and pollinators alike throughout the dryer summer months, and can help support your actual garden that you use for food.

 

               You can grow a variety of sunflowers in your garden depending on what you are looking to support.  Cut flowers have been engineered to not leave any messy pollen behind and come in a variety of colors.  The size of the heads vary from 3 inches to 12 inches depending on the type of flower.  One of the best things about growing sunflowers is their ability to return macronutrients to the soil. 

               Some of the varieties that we have are Honey Bear sunflowers, that have more petals in the center than traditional sunflowers.  Three of our traditional sunflowers are Chocolate Gold, Little Becka, and Strawberry Blond among others.  Our smallest producing flower is the Mexican Sunflower, that blooms out a beautiful reddish orange bloom.  These are prolific and I secretly want to spread them along the roadside of county roads to help increase the pollinator population.

 

               If you have never tried to grow sunflowers before, just toss some seeds out or get a bird feeder along with feed that has black oil sunflowers in the mix.  Move it around your yard and see what pops up.  You will not be disappointed in your sunflower production.

Herb Infused Cocktail ~ Cucumber Watermelon Gin and Tonic

    What says summer better than fresh cut watermelon?  How about combining it with some home grown cucumbers from the garden, and add a sprig of mint.  You have a great, refreshing summer cocktail or mocktail.  This one is easy to make as either one.  

    Now you might be wondering how to get that great watermelon flavor into your drink.  It's easy, cube it up and blend until there are no more chunks.  The longer part in this process is going to be straining the liquid from the left over pulp.  At least it was for us since, our strainer has pretty small holes, just enough for the liquid to pass through. I would not skip this step, since it helps to make the drink so much smoother.

    All of the ingredients are pretty simple and straight forward.  Everything is fresh and can come directly from your garden.  All except for the gin, since that might be easier to purchase.   Never fear, a garden is not a requirement on this drink.  It's just another tool in your belt that you can use to help you know where your food comes from.  

    After you blend your watermelon up it's as easy as pouring the rest into your pitcher.  This drink is made in a big batch for all your friends to enjoy at the summer bar-b-que or book club.  In my video I did make it a single drink so use those math skills and reduce or expand to make this drink for the number of people you are looking to serve. 

Cucumber Watermelon Gin and Tonic (serves 8)

8 cups of watermelon cubed and blended

4 ounces fresh lime juice (about 4 limes)

1 cup Gin

1 cup thin sliced cucumber

1 TBLS Agave or honey

1/2 cup mint leaves

1 cup tonic water (optional)

Cut and blend up your watermelon.  Cut and squeeze your limes.  I double squeeze mine.  Place in the juicer skin down, squeeze.  Then fold over and squeeze again. Add in the remaining ingredients of Gin, lime, honey, cucumber, and mint. You can add the tonic at this point if you are ready to serve.  If not serving immediately hold off until you are.  You don't want the bubbles to fade away. 

    You can make your pitcher look extra beautiful by including the cucumber and mint directly in there.  I would also add lime slices and watermelon slices for a little extra flare in the cup.  I lined my cup with the cucumber and placed a small sliver of watermelon at the bottom of the glass.  You can "decorate" your glass however you desire.  

    Your friends and family will thank you for creating this drink for any occasion.  It's like summer in a glass.  As always please drink responsible and have a designated driver. Cheers!

Around Town ~ Miss Behavin

 

               Twenty-Twenty changed many things and one great thing that changed was Miss Behavin moved to the square.  County Court offices moved to a new facility and a large space opened up on the square.  Miss Behavin took over a large part while the Chamber of Commerce occupied the rest.  They are open Monday thru Saturday 10 a.m. to 6 p.m. and Sunday 12 p.m. to 4 p.m.  Their website is www.missbehavinss.com.  You can shop there anytime you need.

 

               Miss Behavin has been in Sulphur Springs since 2010 and is owned by Chris and Lis Childress.  They started out at the VF Outlet mall, grew an online presence and moved downtown.  It’s been a great adventure that has been made even better because of their customers and community.

 

               Community is important to Miss Behavin, you can pretty much expect their support at major local events in the city and county.  They provide support to all the county schools when requested and feel it’s important to being part of the community as a whole.

 

               When you stop by Miss Behavin you can find something for multiple people on your lists.  Even those new baby boys.  While they feature mainly girls and women clothing, their junior department is a huge hit.  With customers coming from all over the State and even out of state while visiting Sulphur Springs.  The move from the VF mall did not deter the customers who loved their store, now they just have more reasons to visit Sulphur Springs because of the new location.

 

               You can find casual dress options, along with Sunday dinner items inside. Plus, a selection of jeans and shorts to help keep your wardrobe well rounded.  Spice it up with a cute pair of shoes from their selection and top it off with a necklace or hat.  We are sure that you can find a new piece to add to your wardrobe or start new with a little makeover. 

 

               Sizes range from baby to curvy and everything in between.  Be sure to check out their social media and website for new pieces that are hitting the shelves.  Your style can expand and grow at Miss Behavin.  Their staff is friendly and inviting to each customer and they keep up with current fashion trends to make sure you do as well.  Stop in to grab your summer finds and bring your friends.

Herb Infused Cocktail ~ Lemon Lavender Gin Rickey

 

    Spring is in the air and summer is coming in fast.  Before the heat hits we wanted to share a delicious and refreshing cocktail with you, using fresh lemons and lavender.  I know what you might be thinking, lavender is great for baths and relaxing but it can also be a wonderful herbal addition to your cocktail.  Lavender has the ability to relieve anxiety and depression which makes it a wonderful addition to our cocktail of the month.  

    This cocktail springs from a traditional Gin Rickey and adds in a little extra punch.  Instead of using limes we are using lemons and adding in the relaxing lavender as a garnish for little bit more interest.  Now this cocktail can be made for everyone, with the addition of a little honey.  We prefer to lean more towards the tart side and skip the honey and just enjoy the flavors shaken together.  You can make it how you like it and enjoy with friends on these cooler summer nights.

Lemon Lavender Gin Rickey

Serves 2

3 ounces Gin

4 ounces fresh squeezed lemon juice

2 TBLS Honey (Optional)

4 ounces sparkling water

2 sprigs of Lavender

2 lemon wedges

Add the Gin, lemon juice and honey, if using, to a shaker cup filled with ice.  Shake until well mixed and the outside of the cup is cold to the touch.  Pour over two ice filled glasses. Top off with the sparkling water of your choice.  Garnish with the lemon wedge and sprig of lavender.  

    We think no matter which way you put this drink together you will enjoy the flavors.  Add a little sweet to cut the tart of the lemon or leave it alone and enjoy the refreshing coolness as you drink.  This drink is going to make those summer nights that much more refreshing. 

    As always please drink responsibly and have a designated driver.  Until next time, Cheers!

In the Garden ~ Drying Herbs

 

    One of my favorite items we grow in our garden happens to be herbs.  There are so many great varieties and options available, it can be a little overwhelming, but the reward is great.  Since we happen to grow so many I wanted to really focus this year on preserving and using my herbs in as many ways as possible. 

 

Parsley, sage and lavender

               We will often use fresh herbs in the majority of our cooking, especially certain breakfast items.  The herbs really give it the “fresh from the garden” flavor that we love and cherish.  Recently I’ve been reaching for my dry herbs more often and wanted to share ways to save herbs for future use. 

 

               Preserving herbs to maintain the most flavor and a natural state, would be drying.  There are four ways to dry your herbs.  Air dry, dehydrator, oven drying, and microwave.  I will briefly touch on all three and you can decide which is the best method for your time and energy.

 

               Air drying is probably the most natural way to dry herbs.  After collecting and washing, you gather your herbs into small bundles and tie them off with string or a rubber band.  Make sure your stems are long enough to hang.  Then in a cool, dark and well-ventilated area hang your bundles upside down.  You need good air circulation for this to work effectively.  In a few days time up to a week later, you can check your herbs for dryness by seeing how easily they crumble.  Once dry, remove them from the stems and store in an airtight container.

 

               Dehydrator drying of herbs is very similar but probably a bit faster than hanging to dry.  Wash and dry the herbs then place on the trays in a single layer.  Set the device to 95-110 degrees and follow any instructions from the manufacturer.  Again, the herbs are dry when they crumble easily. 

 

               Oven drying again starts the same as a dehydrator. Wash and dry and place on a baking sheet in a single layer.  Bake at the lowest temperature 180 degrees for 1-2 hours.  Check for dryness and store in airtight containers.

 

               Microwave drying will vary by microwave brand and how many herbs you are drying at a time.  This can be a little more involved because you will need to check your herbs more often to test when dry and will most likely be working in smaller batches based on the size of the microwave.  You will place the herbs on a microwave-safe plate or paper towel.  Cover with another paper towel and microwave on high until dry. 

 

               If you are like me and want to have a combination of herbs at the ready and in it’s own container look no further than a mixture of Herb de Provence.  This kitchen staple is great for a multitude of dishes and is made up of rosemary, thyme, oregano, savory, marjoram and lavender.  You can also find varieties with fennel seeds as well.  To make this great mix add in 2 tablespoons of each herb except for fennel seeds which is just 1 tablespoon worth.  Mix in a bowl and then store in an airtight container.

               Another great mix to have on hand is Italian seasoning.  The basics in this flavorful mix are basil, oregano, rosemary, thyme and marjoram.  Use a one-to-one measure to fill your vessel and close tightly.  Additional herbs you can add to this jar would be sage, fennel, or event garlic powder.  Which can also be made at home.

 

               Herbs are great fresh and dried.  We hope that you will take some of your herbs and dry them for future use.  The more you use the more you will have, especially since they will “shrink” when dried.  Just know that drying herbs is a great way to cut back your herbs to encourage new growth.  We hope you will take the time to save for the future and use what you grow by drying herbs.

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Travel ~ Brenham, Texas and Ant Street Inn

 

    In the heart of Texas lies the City of Brenham, the self-proclaimed home of Texas.  As travel changes this year for many people, driving to and from their destination is going to be a much more popular choice and a drive down to Brenham is a wonderful idea for a getaway.  Home of Blue Bell ice cream, the “baseball” capital, and a wonderful place to start your wildflower journey, Brenham hits the mark for a great travel destination in Texas. 

 

               Right in the heart of downtown Brenham is the best place to stay for your visit at the Ant Street Inn.  The Ant Street Inn occupies a building that was originally built in 1899 as a grocery, feed store and upstairs offices and saloon, 101 West Commerce St, is the address of this amazing historic building.

 

               The inside of Ant Street Inn is wonderfully decorated in period pieces and each room has a theme that matches the name.  For example, I stayed in the New Orleans room, and the décor matched what you would typically think of as a New Orleans style.  Beautiful dark wood with leather, and a queen-sized canopy bed complete with drapes.  You can create your own “cave” like sleeping experience in this room.  Do not forget to say hello to the alligator in the bathroom.  Ironically, I did not notice him until the next day. 

              

               Ant Street Inn boasts an attached restaurant where guests will dine in the morning for breakfast, that is run by a separate company who rents space from Ant Street.  We enjoyed dinner there and could easily see how convenient it is for guests to dine there multiple times, with the ease of just walking downstairs.  One of my favorite parts of the inn is the central area between the rooms.  Little sitting groups, snacks, movies and magazines adorn the space for guests to enjoy with friends or while making new friends. 

 

               Just outside the walls of Ant Street, is downtown Brenham which is a vibrant part of the city.  It is very easy to walk around and explore.  You can do two self-guided tours, one of historical buildings and another of the murals that are painted by local state artists during an art festival.  I love how the community has come together to bring art to the community and beyond. 

 

               Downtown Brenham has something for everyone.  A few places to dine, grab a cup of coffee or even a scoop of ice cream.  I’m pretty sure everyone sells Blue Bell down there.  A cute book store and a few boutiques adore the open spaces.  At least one of the historic buildings is currently still hosting the same business from when it opened, G. Hermann Furniture Store.  This family run business is still housed in the building where it originally started and expanded over time and is still operated by the original family. 

 

               As the county seat of Washington County, downtown Brenham also plays host to the county court house.  Sitting at the center of downtown Brenham, this court house was built in 1939, and is the fourth building to hold the title.  One of the more interesting historical sites is Toubin Park that holds a public cistern and a short history of the founding of the city and county.  For a little more in depth historical tour be sure to stop by the Brenham Heritage Museum. 

               No matter if you are taking a Texas tour or just want to visit somewhere new, Brenham and Ant Street Inn should be on your list.  Explore the natural beauty of the State right now and experience the wildflowers.  Stop in for some Blue Bell ice cream at the creamery or just get away for a visit.  

 

Herb Infused Cocktail ~ Cranbaretto Sour

 

Our cocktail this month is a special request for a wedding we are hosting this April.  Our bride wanted to have an Amaretto Sour that is pink.  With a  little research we found a way to turn the drink pink and add a little bit of something extra to enhance the flavor. 

 

The Cranbaretto Sour has been born.  The great thing about this cocktail is that it is actually best to make in a big batch.  This serves our purposes very well, since it will be our signature cocktail on the day of the wedding.  We just need to prep the cranberries beforehand and we are off to the races.  In our single serve option, I think we needed a little more of the cranberry simple syrup.

 

The good news is that when we make this for the event, we will be working in big batches and can make the color as close to pink as possible.  By adding a light dash of edible pink glitter, the bride should be thrilled to have this special drink. 

 

Cranberry Simple Syrup

1 cup fresh cranberry

1 cup water

1 cup sugar

 

Add the cranberry, water and sugar to a pot and bring to a boil.  You want the cranberries to burst to release their flavor and color into the simple syrup.  The longer you cook it the more it will thicken, so do not overcook. 

 

Cranbaretto Sour

Serves 8

2 cups Amaretto

1 cup lemon juice

1 ounces cranberry simple syrup

 

Add all the ingredients into a pitcher and give it a good stir.  Pour over ice and garnish with mint and extra cranberries if you want.  Add more cranberry syrup to adjust to the color you are looking for.

 

We can hardly wait to serve this drink for the wedding.  We know the guests will enjoy each drop.  What a special way to ring in your special day, than with a signature cocktail.  We hope you will give this one a try and let us know what you think.  Please be sure to drink responsibly and have a designated driver.