Goods from the Garden and The Natural Healing Garden

Kids Love the Kitchen

September 2, 2023 By quadcities Leave a Comment

Cooking gives you a perfect opportunity to practice these skills with your little one.

Ever since I was a little girl, I loved every moment where I could be side by side with my grandmother, Betty Scardine, or watching my mom prepare the family dinner. Growing up and being the oldest of seven children, I gravitated to creating the culinary experience for my family. My father was the master BBQ king and I have great memories of watching over his shoulder while cooking Italian sausage, ribs, steaks, chicken and burgers on the grill. On the side were foil pouches with peppers and onions, along with potatoes. He also made delicious spaghetti sauce, which he learned from his mom, Grandma Betty Scardine.

Fast forward to being a mother, there was such joy watching my daughters create part of the family meal as well as creating snacks. My oldest daughter, Lindsay, was a great eater and demonstrated much creativity. She would eat most foods that I prepared, and her diverse palate was evident when she created meals. My youngest daughter, Stephanie, now with two finicky eaters of her own, was not as open-minded when it came to meals. I was always looking for ways to include my kids in my cooking and baking routines.

As we get older and cooking becomes second nature, it is easy to forget all the skills that it takes to cook. Teaching children how to cook is one of the best gifts you can give them. For kids to cook in the kitchen they must:

Follow Instructions (and we all know this is a BIG one for kids!) Learning to follow a recipe or listen to instructions is necessary when cooking! Keep your eyes peeled for recipes that are kid-friendly and would be fun to make together.

Measure Ingredients Using measuring cups and measuring spoons is a fantastic way to start talking about fractions (1 cup, ½ cup, etc.)

Use Fine Motor Skills Just think about the fine motor skills you use when you take a tiny teaspoon of baking powder and carefully place it into a bowl. These are such important skills for kids to learn. Prepare no-bake recipes that are a little easier, such as ants on a log, turkey wraps, yogurt parfaits and pasta salad as you begin the experience.

Read Reading a recipe is a great practical way for kids to learn. If they are too young to read, try drawing pictures of the ingredients and steps.

Practice Safety This is obviously a HUGE one as they learn about hot ovens, pans and stoves as well as the dangerous mixers and knives. Food safety is so important, too. Teach handwashing after touching raw foods and changing jobs. Remember to wash for 20 seconds.

Cooking gives you a perfect opportunity to practice these skills with your little one. I have assisted my grandson, Ty, in preparing cheese pizza, fruit salad, waffles and smoothies. It was such a joy to see his little hands go to town and work with the ingredients that were provided. He took pizza dough, marinara sauce and mozzarella cheese to create his own lunch. His attitude was so upbeat and heartfelt as he made one of his favorite meals.

Getting children involved in preparing their own meals is also a wonderful opportunity to instill the importance of eating nutritious meals. It also practices science and nature through the process. Just like I experienced, older kids may need to help with family food shopping, meal preparation and cleanup. Becoming skilled in the kitchen is more than fun. It is quite necessary for survival! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events. For more information, visit www.goodsfromthegarden.com or call 928-237-3214.

Easy Turkey Wraps

Ingredients:

4 whole grain 10-inch tortillas
12 ounces fresh turkey breast
8 tablespoons Ranch dressing or hummus
2 handfuls of fresh/cleaned spinach
2 tomatoes sliced

Directions:

Clean and sanitize your prep surface. Place the 4 tortillas on the counter. In the center of each tortilla, spread 2 tablespoons of Ranch Dressing. Take your spoon and smear the top of the tortilla. This will help hold it together when rolling. Add a handful of fresh spinach directly on top of the dressing. Next, place 3 ounces of sliced turkey on top of the spinach. Add 2-3 slices of fresh tomato on top of turkey. Carefully fold the bottom of the tortilla to cover the first ingredients. Fold over each of the sides and now roll the tortilla with all the ingredients toward the top. You can cut it in half or in fourths.

Enjoy with a few carrot sticks and apple slices. A healthy lunch! QCBN

Celebrating Cilantro

July 28, 2023 By quadcities Leave a Comment

Including cilantro in a meal is a great way to add flavor to a dish or beverage without adding extra calories, fat or sodium.

Cilantro (Coriandrum sativum L) is part of the Apiaceae family, which contains 3,700 species, including carrots, celery and parsley. All parts of the plant are edible, but people most commonly use the fresh leaves and dried seeds in cooking. Cilantro has been a part of global cuisine for hundreds of years.

Did you know that cilantro is a good source of antioxidants? Using cilantro to flavor food may encourage people to use less salt and reduce their sodium intake.

Preparation and Uses

Cilantro is a tender herb that has gentle leaves. These are best to add either raw or near the end of the cooking process. This helps them maintain their flavor and texture. Cilantro is relatively easy to grow and can thrive in small pots on a sunny windowsill, making it a sustainable, flavorful herb. Watters Garden Center in Prescott has cilantro plants that would work perfectly in your home kitchen window.

Including cilantro in a meal is a great way to add flavor to a dish or beverage without adding extra calories, fat or sodium. Yes, that is correct. Beverages include water, pineapple juice and tomato juice (bloody Mary).

When preparing cilantro, separate the leaves from the stems and only use the leaves. Use a sharp knife or herb shears and cut them gently. Cutting with a dull knife or over chopping them will bruise the herb, and much of the flavor will end up on the cutting board surface.

Cilantro pairs well with many dishes, especially Mexican and Thai meals. It also works well with dishes that contain beans, cheese, eggs and fish. The herb is also great with creamy vegetable dips and as a topping or garnish for soups and salads.

People use cilantro as a flavorful addition to soups, salads, curries and other dishes. In the United States, cilantro refers to the leaves, and coriander refers to the seeds. Its nutritional content may provide a range of health benefits.

Preserving Cilantro

Preserving cilantro in the refrigerator is the simplest way to keep the herbs fresh and it takes only minutes. The combination of cool temperature and water prevents the leaves from getting soft and discolored too soon. Avoid storing cilantro on the countertop or in a sealed container in the fridge to prevent the leaves from wilting and getting soggy.

It’s not a good idea to store cilantro on the kitchen counter because these herbs only last two to four hours at room temperature.

Placing them in the refrigerator keeps them fresh for up to 10 days, and storing cilantro in the freezer prolongs its shelf life up to six months. Cilantro stored in olive oil lasts up to one month in the refrigerator.

I encourage you to experiment with cilantro in your own recipes, as it is a versatile herb that makes a delicious addition to many meals.

Goods from the Garden, Catering & Events uses a wide variety of herbs and spices in our recipes.

Please enjoy the following recipe, Cilantro-Walnut Pesto. Lovely for bread, crackers and lavash. It’s also great with vegetables, seafood and pasta. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner and culinary specialist at Goods from the Garden, Catering & Events.

Cilantro-Walnut Pesto

Ingredients:

1 cup walnut halves
½ teaspoon minced or crushed garlic
1 cup firmly packed cilantro (leaves and smaller stems)
Scant 1/2 teaspoon salt
6 tablespoons extra-virgin olive oil

Directions:

Place the walnuts in a blender or the small bowl of a food processor and grind to a coarse meal.
Add the garlic, cilantro and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
Run the machine while you drizzle in the oil. Transfer to a container with a tight-fitting lid and refrigerate until use.

Celebrating the Hand Pie

February 23, 2023 By quadcities Leave a Comment

The cmpanada, originating from South America and Mexico, is filled with savory proteins and sometimes sweet ingredients.

Amazing Pies of Prescott, Arizona is our upcoming concept of celebrating all things pie. Sweet pies, savory pies, pizza pies, hand pies and more. Our staff has been focusing on amazing recipes and tastings to showcase to our community. One item that will be offered daily will be our hand pies.

Much of the world calls hand pies meat pies or pasties (PAS-ties) and traces their origins back to at least 19th-century England, where they were a convenient lunch for Cornish tin miners.

So, what is a hand pie? Trusty Wiktionary defines the hand pie as a “semilunar pastry with either a sweet or savory filing, formed by placing a dollop of filling onto a circular piece of biscuit style dough and then folding it over and crimping it shut. They may be baked, fried or deep-fried.” https://yourdictionary.com/hand-pie

You will find with many cultures there are many names of hand pies. The calzone originating in Naples, Italy, is a casual handheld street-food way of eating pizza. It can be made with dough and a variety of meats, cheeses, vegetables and sauce. It is folded over, pinched and baked.

The cmpanada, originating from South America and Mexico, is filled with savory proteins and sometimes sweet ingredients.

Samosas are made according to traditional Kenyan methods. We have local Safari Samosas, owned and operated by Priscillah Finney. Priscillah is one of our commissary partners working out of our Amazing Pies commercial kitchen. These are triangle shaped and she makes 10 flavors of Samosas each week for customers at the Prescott Farmers Market: beef, chicken, chorizo, mung bean, mushroom, curried potato and veggie, kale, sweet cinnamon apple and wild salmon. If you’ve ever had one, you’ll agree with her, that it’s hard to have just one.

Bieroks were brought to the United States as a German pastry/meat turnover. During the City of Prescott’s 2022 Christkindl German Market, Goods from the Garden, Catering & Events was blessed to create the menu for this amazing inaugural event. Bieroks were one of the menu items we offered and included a savory beef, onion and cabbage filling. They were well received and delicious. We have included the recipe below.

In summary, you can take your favorite ingredients and layer them into doughs (pizza, bread or pastry) bake off and enjoy! QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events. She is a certified herbalist and culinary specialist.

Bierock – German Meat Turnover

Prep Time: 15 mins
Cook Time: 45 mins

Ingredients

Fresh prepared bread dough or 2 loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 ½ teaspoons salt
1 ½ teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
½ cup melted butter

Directions

Preheat oven to 350 degrees
Sauté beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
On a lightly floured board, roll each loaf of dough into a 12- inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot or wrap and freeze for heating later. QCBN

Infusing Culinary Herbs into Healthy Oils

January 27, 2023 By quadcities Leave a Comment

I would love to share with you a quick and easy method to infusing in your own kitchen. You can make flavored oils on your stovetop.

As an herbalist and culinary specialist, I truly enjoying celebrating with culinary herbs. They are good for you, easy to use and they enhance the overall flavors and style of food.

Infusing your favorite herbs into healthy oils is a great way to top your baked potato, fresh salads and dressings, pizza, roasted veggies, sauces, pasta and more. Dipping fresh bread into your infused oils is also a great way to enjoy the amazing flavors. One of our team members, Chef Charles, created a basil/leek infused oil and drizzles that over Bruschetta. The rich color and fresh herbal flavor are amazing!

Preparing your own infused oils is inexpensive, whereas you do not need to spend a lot of money at a gourmet store for tasty oils.

My favorite oils to use are olive oil and avocado oil. I have recently started experimenting with coconut oil also. Olive oil is full of antioxidants necessary for fighting free radicals in the body. It’s thought that olive oil consumption reduces the risks of heart disease, diabetes, Alzheimer’s and strokes. The infused oil in recipes has many beneficial compounds that act as antifungal, anti-stress and anti-pain agents.

My husband, Richard, has recently purchased a LEVO Oil Infuser. It is a great countertop model for infusing (www.levooil.com). Of course you do not need to go out and purchase the infuser, it simply makes great use of time and is so very easy with clean up also.

I would love to share with you a quick and easy method to infusing in your own kitchen. You can make flavored oils on your stovetop. To make the infused oil, you should heat your oil in a saucepan to about 140 degrees. Don’t let it get too hot or the flavor of the oil itself will change from cooking. Remove the oil from the heat and add your herbs and/or spices. This method is good for pulling flavor from spices like peppercorns, rosemary, garlic, basil or chili peppers. You can flavor a cup of oil with two to four tablespoons of herbs and spices. If you are using fresh herbs, which is my recommendation, rinse the herb and allow to dry before submerging into the oil.

The longer you let the ingredients sit in the oil, the stronger the flavor will be. You can taste the oil to see if it has reached a flavor you enjoy. You can strain out the solid ingredients if you don’t want it to get any stronger. Once completed, store your oils in a glass jar for up to 30 days in the refrigerator.

Whatever method of infusion that you use, enjoy the flavor and health benefits of the oils that you create. Cheers to good health! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events.

Elevating Summer Cuisine with Fresh Herbs

July 28, 2022 By quadcities Leave a Comment

If you are looking for a simple summer recipe, might I interest you in a Summer Watermelon Basil Gazpacho.

I love combining fresh, seasonal ingredients to create amazing dishes. Fresh herbs can transform the most basic cooking into something elevated and full of fresh summer flavors. During the next couple months, herbs are in abundance at the Prescott Farmer’s Market, local grocery stores and even back yard and kitchen gardens.

Cilantro, basil, parsley, dill, arugula and mint are my favorites and are included in many of the recipes that are created at Goods from the Garden, Catering & Events. Squeeze in the juice of fresh lemons or limes along with extra virgin olive oil and a pinch of salt and pepper and you have yourself an amazing fresh and tender salad or side dish. These ingredients are also amazing with fresh sweet corn salads.

Imagine after a long day, you examine your carefully chosen assortment of ingredients and create a dish that will be rewarding and delicious. I encourage you to look inside your refrigerator or freezer for your protein of choice. Pasta, summer vegetables and herbs tossed together make a great healthy dish.

If you are looking for a simple summer recipe, might I interest you in a Summer Watermelon Basil Gazpacho. It’s quick, easy and can be stored in the refrigerator for up to three days. It can also be served in a bowl or as a “shooter” upon your guests’ arrival.

There is nothing more refreshing than this gazpacho. It is very savory and great if you are counting carbs for a healthy choice. QCBN

Watermelon Basil Gazpacho

1-5# Seedless watermelon. Fruit only –
discard the rind.
1 medium tomato (I prefer an heirloom tomato or ½-cup heirloom cherry tomatoes)
2 tablespoons Extra Virgin Olive Oil
2 fresh limes – juice of a lime and garnish
¼ cup fresh mint
¾ cup fresh basil
½ teaspoon of salt
¼ teaspoon fresh black pepper

Directions:

Combine the watermelon, tomato and olive oil in a food processor or blender. Zest one of the limes and squeeze out the juice. Place into the food processor with the watermelon puree until smooth. Pour the mixture into a large bowl and add your herbs, salt and pepper to taste. Place in the refrigerator for 3-4 hours. When ready to serve, pour into small glass bowls or shot glasses. Cut the remaining limes into wedges and use to garnish along with a few sprigs of herbs. QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events.

Cozy Soup for Fall

October 6, 2021 By quadcities Leave a Comment

I have included the recipe for one of our favorite soups. Dive right in and enjoy!

It’s about to be soup season. The leaves are changing to beautiful and vibrant colors. The crispness in the air invites us to curl up with a comfy blanket and enjoy our favorite bowl of soup.

Healthy and nutritious, soup is a natural and healthy option that can be prepared in various ways: with vegetables, meat, chicken, or even legumes and rice. The vegetables added to your soups contain lots of vitamins, minerals and fiber. The broth and water added help keep you hydrated.

For detoxing, may I suggest fresh herbs, kale, zucchini, spinach and turmeric simmered in a pot with chopped fresh garlic and ginger.

I have included the recipe for one of our favorite soups.

Dive right in and enjoy!

Three Bean Lentil Soup

INGREDIENTS:

2 tablespoons olive oil
2 onions chopped
2 cloves garlic minced
1 tablespoon minced gingerroot
4 teaspoons curry paste
1 15 oz. can crushed tomato
12 cups vegetable stock
2 cups water
3/4 cup red lentils
1 can chickpeas drained and rinsed
1 can red kidney beans drained and rinsed
1 can black beans drained and rinsed
1 tablespoon chopped fresh cilantro
½ fresh lemon, juiced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

In large saucepan or Dutch oven, heat oil over medium heat. Cook onions, garlic, ginger and curry paste, stirring occasionally, for five minutes or until softened.

Add tomatoes, breaking up with a spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer for about 20 minutes or until lentils are softened.

Add chickpeas, red kidney beans and black beans; cook for 15 minutes or until heated through.

Should you desire more protein and add meat, might I suggest diced chicken breast or thigh meat? Use six cups chicken stock and six cups vegetable stock.

(Make-ahead: Let cool for 30 minutes. Refrigerate in shallow, air-tight containers for up to two days or freeze for up to two weeks. Reheat to continue.)

Stir in coriander, lemon juice, salt and pepper. Enjoy! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering and Events and The Natural Healing Garden Massage and Wellness Center.

Let There Be Quiche

August 25, 2021 By quadcities Leave a Comment

Goods from the Garden is proud to announce the next generation of culinary experiences as we open our new space at the Gateway Mall.

My Grandma Betty Scardine was my family cooking instructor. I would watch her every move as she would shift from the upstairs and basement kitchens. I loved how she took the simplest ingredients and created wonderful dishes and culinary memories.

I can recall watching Julia Child, the famous American cooking teacher from France. I loved how she created the most amazing dishes and introduced the French cooking techniques as I watched her on the family television. Her skillful and often comical approach has made an impact on my culinary journey.

Back in 2012, I had the opportunity to visit the Smithsonian Institution and was drawn to Julia Child’s Kitchen. Seeing the colors of the counters and cabinets, as well as looking at the cooking equipment, was so inspiring.

I can recall watching Julia Child prepare Quiche Lorraine. Grandma has always prepared a wide variety of pies and custards; however, we did not eat them mixed together.

Goods from the Garden, Catering & Events is so fortunate to have our culinary staff prepare a variety of quiche recipes that are shared with clients. Our most recent offering of Sunday Brunch and takeout dinners included Quiche Lorraine. A wonderful celebration of creamy egg custard, sweet onions, bacon and cheese baked in a delightful crust. We offer a variety of quiche recipes with our catering offerings.

History About Quiche

The name “quiche” has German origins. The word “Kuchen” means cake. The history of the quiche is that of a small and simple dish that defies borders, the name “quiche” (or ouiche in Middle-Ages French), which appeared in France in 1805. Lorraine, as all regions of France, has its recipes of “terroir.” The French later enhanced the dish and renamed the dish Lorraine. The original recipe for the Lorraine consisted of an open pie with a filling comprised of egg, cream custard and bacon. The authentic Quiche Lorraine actually originated from the German culture, in which the “quiche” was an egg custard pie baked in a brioche pastry and not in the typical French pie dough. The very name of Quiche deriving from “Kuchen” (meaning “cake”) is from the specific half-French, half-German dialect that used to be spoken in that northern region of France.

Outside of the Lorraine, and even more so outside France, quiche has become the name for any number of recipes baked in a light, flaky pastry case. The idea of a pie in a pastry case was certainly not an original Lorraine invention; however, along the way, that made the Quiche Lorraine an international dish and made their own part of France famous.

Goods from the Garden is proud to announce the next generation of culinary experiences as we open our new space at the Gateway Mall. We will be celebrating pies and quiche and many other amazing dishes!

We enjoy being a great part of the Prescott area culinary experiences. QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden and The Natural Healing Garden. Visit us at goodsfromthegarden.com or on our Facebook page, Goods from the Garden. At Goods form the Garden, our reputation has allowed us to grow significantly over the last several years thanks to the referrals of family and friends, local businesses and of course, the referrals that continue to sustain us from the community! You can reach us at 928-237-3214. We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516. In September, we celebrate our sixth year as a catering company in the greater Prescott area.

Memorable Camp Meals

July 4, 2021 By quadcities Leave a Comment

“What is your favorite culinary memory of camping?”

It’s summer and time to get your camping on. The North Central corridor of Arizona becomes a destination for families, friends, church groups and community organizations to enjoy the tall pines as they experience camping under the stars.

I have great memories of camping with my family as a young girl. I was able to experience family camping at Lake Shafer and Twin Mills Campground in Indiana as well as many hidden spots in Arizona. Firepits, lakes, creeks, hiking trails and boating are my favorites.

We had the opportunity to camp in trailers and tents. I personally loved the tent camping; however, now that I am a bit older and have a few more aches and pains, I find RV camping to be desirable. I am chuckling right now, for I don’t do enough camping. Writing this article is inspiring me!

Food memories of camping are also so significant. There is something about cooking bacon and eggs over an open flame in the woods. Watching the coffee percolate in our blue and white speckled coffee pot over an open flame was so worth the wait.

While writing this article, I asked a couple of my staff members, “What is your favorite culinary memory of camping?” Here is the response:

The Wilmots’ favorite camping meal is sliced beef kielbasa and ranch beans. Rhonda would open up the can of ranch beans and pour into the Dutch oven. She would then cut pieces of the beef kielbasa and place in the pot. Cover with foil and let simmer away. She and her family would then enjoy their favorite meal.

Abi stated that her family had freshly prepared foods: steaks, burgers and chicken dishes with grilled vegetables and salads.

I remember a time in 2007 when my husband, Richard, and daughters, Lindsay and Stephanie, took a camping trip to Williams on the lake. I brought steaks, diced potatoes, vegetables – wrapped in foil with onions, garlic, salt & pepper – drizzled with a bit of olive oil. Of course there had to be hotdogs for Stephanie. They tease me to this day of the time we went camping and mom made “asparagus!” It was lovely.

At the present time, our catering company, Goods from the Garden is the caterer for the James 4 H Mingus Springs Camp. We have the privilege of creating culinary experiences for the youth around the state. We serve breakfast, lunch and dinner to hundreds of Arizona youth, and a favorite meal is Chicken Bacon Ranch Casserole with Tater Tots. We make a Dill-icious Ranch Dressing and all the flavors cooked together are wonderful. A great camping meal.

Whether you are camping or glamping, enjoy the culinary experiences you and your family/friends create.

Take pictures of the outdoor kitchens and meal sharing that you create and post them on our Goods From the Garden Facebook page.

We would love to hear your stories. QCBN

By Debbie Maranville

Visit us at goodsfromthegarden.com or on our Facebook page, Goods from the Garden. At Goods form the Garden, our reputation has allowed us to grow significantly over the last several years thanks to the referrals of family and friends, local businesses and of course, the referrals that continue to sustain us from the community! Debbie Maranville is co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden. You can reach us at 928-237-3214. We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516. Find us on Facebook – Goods from the Garden – or goodsfromthegarden.com.

Using Summertime Herbs

May 28, 2021 By quadcities Leave a Comment

Herbs bring a delightful flavor as well as medicinal properties.

‘Tis the season to create the culinary celebration of summertime herbs. Enjoy the season of all your favorite herbs while you are out shopping at the Prescott Farmer’s Market, Watters Garden Center and local markets. Herbs bring a delightful flavor as well as medicinal properties. Some of my favorites include dill, tarragon and thyme. Please do not disregard mint, basil and cilantro. I have spoken to those in the past.

Dill

A unique herb that loves the summer sun, dill has a similar pungent and aromatic flavor to that of caraway. Refrigerator pickles celebrate the aroma of dill. The bright flavor pairs well with fatty dishes, such as a butter sauce for a fish or in a cream-based dip. It’s perfect or those fierce summer days when you need to add a refreshing element to a more indulgent dinner.

Dill can also be used for medicinal purposes, including a stomach-soothing tea to treat gas or digestive issues. Mash two teaspoons per cup of boiling water and steep for 10 minutes and enjoy when you have tummy troubles.

Tarragon

These anise-flavored leaves age quickly, making them an ideal choice to keep fresh and around the house, as you won’t have to worry about it going bad in your fridge.

Tarragon’s strong flavor makes it an ideal pairing for mellow and comforting dishes, such as pasta salads, potato salads or butter sauces. Tarragon and poultry are practically culinary soulmates. Try the herb in any chicken dish you can imagine: chicken salad, chicken soup, roasted chicken and even turkey dishes. If meat isn’t your thing, tarragon also works beautifully with egg dishes, such as quiche.

At Goods from the Garden, we suggest opting for French Tarragon, which has a more delicate flavor. Add it to fresh green beans, diced red pepper and toss with olive oil, salt and pepper. Steam for 8-10 minutes or roast in the oven at 350 degrees for 12 minutes.

Thyme

Thyme is comforting and subtle, with a lingering flavor that adds depth to your favorite summertime recipes. It is very versatile and makes it ideal for a variety of savory dishes, and it works well paired with other Mediterranean herbs. Try with your favorite grilled, roasted or sautéed veggies, such as summer squash, carrots or zucchini.

Thyme needs a growing area with plenty of sunlight. Indoors, find a sunny window for your thyme. In the garden, intersperse among other drought-tolerant perennials in an area that receives full sun.

What are your favorite summertime herbs? QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden. You can reach us at 928-237-3214. We are located at the Prescott Gateway Mall, 3250 Gateway Blvd. #516. Find us on Facebook – Goods from the Garden – or goodsfromthegarden.com.

Harnessing the Power to Not Give Up

February 26, 2021 By quadcities Leave a Comment

Research shows that most people struggle with staying motivated and reaching their goals.

Have you ever heard someone say that they grew up with strong family values? I have to say that I did. They were a bit unusual, however. My father, a blue-collar man, always instilled the power in my siblings and me to press on and give it our best. Whether it was with school, sports or jobs, my father always demonstrated a can-do mindset and that neither giving up nor failure was an option.

Thankfully, I have found that as an adult, I am grateful for his leadership in our family. Now, we definitely were not the perfect family. My parents divorced when I was in junior high. This seemed to be a tragedy for all. My parents were still committed to doing their best and never gave up their roles with my siblings and me. My mother and father worked multiple jobs to provide for us. Mom relocated to a different state and did her best. My father remarried and I was blessed to have two more brothers and a sister. Wow, a total of seven. We have all grown up and can share great success stories about our education, jobs and raising our own families.

As the years went on, establishing goals as well as achieving goals was a big success for me. There were some natural struggles; however, I have been blessed to have great mentors and corporate coaches to bring me back to center.

Research shows that most people struggle with staying motivated and reaching their goals. Just look at how many people go on diets, lose weight and then gain it back again.

During the COVID-19 pandemic, there has been much tragedy and devastation with families and businesses. The loss of a loved one or the unfortunate happening of a business closing down has been right in our backyards.

Weddings have been postponed. Couples that spent months and years planning their special day have had to shift and adjust. As a caterer, I have met many couples who did not give up and have created beautiful new memories. With some additional twists and shifting, love does not give up.

We must continue moving forward.

“Galatians 6:9 (NIV) Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.” QCBN

By Debbie Maranville, QCBN

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Contact Goods from the Garden. We are located at the Prescott Gateway Mall. 3250 Gateway Blvd. #516 Prescott, AZ 86303 928-237-3214 goodsfromgarden@gmail.com or check out our Facebook page.

Goods from the Garden and The Natural Healing Garden

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