Hello, December!

Welcoming the month of lights with a little winter gingerbread curb appeal in Casa de Nenonen. Stone facade and a shake shingle roof, trimmed with fresh greenery.❄️❤️

In My Kitchen: Classic Peanut Butter Blossom Cookie Recipe

I have been baking up a storm all week in preparation for holiday hosting.  Leave your diet at home, friends.  This recipe is courtesy of a well-used recipe card from my Grandma McGahey....

Classic Peanut Butter Blossom Cookie

INGREDIENTS:

1/2 cup Crisco Butter Flavor All-Vegetable Shortening
1/2 cup Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
48 foil-wrapped milk chocolate pieces, unwrapped

PREPARATION DIRECTIONS:

1.HEAT oven to 375°F.

2.CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

3.STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

4.SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

5.BAKE 10 to 12 minutes or until golden brown.

6.TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Cookies can be frozen if baked ahead of time!  Just let them fully cool and place them in the fridge for 10 minutes first to ensure the chocolate is fully set.

Cinnamon Apple-Stuffed Crepe recipe

Unfortunately, the older my boys get, the less time I have with them as their busy schedules take them from sports practices to music lessons.  The one time that always seems to be ours as a family, however?  Sunday morning. While teenagers are not typically eager to rise early on a Sunday morning (ha!), sweet smells from the kitchen always seem to naturally beckon them so I don't have to. 

Every family has their weekend ritual.  While ours is typically Finnish Pannukakkuh, I often like to revisit MY childhood Sunday morning memories when my father would wake the family with stuffed crepes.   He tended to fill them with whatever was in season at the time: berries in the summer, apples in the Fall, or even homemade mousse if feeling unusually decadent.   

I share as his basic crepe recipe is fool-proof and is the one that I still use to this day. Enjoy!

Cinnamon Apple-Stuffed Crepes

Basic Crepe Recipe  

Ingredients:

1 large egg
1/4 cup + 2 T milk
1/4 cup water
1/2 cup flour
1.5 tablespoon melted butter
1/8 tsp salt
1/2 teaspoon vanilla
Dash of cinnamon
Additional butter or pan-coating spray for pan

NOTE:   I double this for our family of 4, to allow for mess ups and 2 hungry teenage boys.

If using the basic recipe for a savory crepe, I omit the cinnamon and vanilla.  I often add garlic powder and chives.

Directions:
Mix ingredients with a whisk.  It will be runny! Heat pan on medium to medium-high. Grease pan with butter/spray. Pour approximately 1 ounce of batter in center of pan and swirl until it is spread super thin. Cook for 30-45 seconds and flip.  Cook for another 15-30 seconds and remove to a plate.  Layer them in between small squares of wax paper until batter is gone.

Cinnamon Apple Filling Recipe

Slice 3-4 apples.  Toss in a pan with 1 tablespoon of butter or coconut oil, 1 tablespoon or brown sugar, a dash of cinnamon, and an 1/8 tsp of salt.  Saute until soft.

Assemble, garnish, enjoy! =)

In the Kitchen: Baked French Toast Casserole

 Happy Saturday! When life hands you stale bread...

Whip up Baked French Toast with fresh farmer's market peaches, sliced banana, and pecan for your slumbering teenagers. =)

DIRECTIONS: Overnight or 2 hours ahead of baking, mix 10 eggs, a splash of milk, and a teaspoon of vanilla.

Tear bread and place in bottom of a greased square baking dish. Top with sliced fruit and nuts. Sprinkle with cinnamon and then the egg mixture.

Cover and refrigerate.

1 hour before serving, bake uncovered at 400 for 30 minutes. Let set for 20 minutes. Sprinkle with powdered sugar or drizzle with warm syrup just before serving.

Happy St. Patrick's Day with Green Pannukakku!

Happy St. Patrick's Day!

How does the half Irish, half Finnish Nenonen family kick off the day?  Green Pannukakku- or baked Finnish oven pancakes-  for the kids, of course. 

Learn more about this tradition and get our recipe HERE.

October Pinterest Fun

"Eat, drink, and be scary."

~Author Unknown

Halloween falls on a FRIDAY this year, so you better have a full "treat" bowl ready! Need a last minute costume idea or recipe? Check out my spooky October Pinsperation HERE!

In the kitchen: Summer Lemon Pudding Cake recipe

When life hands you lemons...

... make this! 

Repeat after me "Summer Lemon Pudding Cake".  This sponge cake-topped curd pudding is easy, light, refreshing, and IDEAL for your summer soirees.  My family can attest, this sweet treat is the perfect blend of tart and sweet!

I felt compelled to share this recipe- a total winner.

Summer Lemon Pudding Cake

INGREDIENTS:

1 tbsp butter or coconut oil for buttering the baking dish or non-stick spray
6 large eggs, separated
2 cups milk
2.5 Tbsp grated lemon zest
1/2 cup lemon juice (approx. 1.5 large lemons)
1.5 cups sugar (I used a stevia blend)
1/2 cup all purpose flour
1/2 tsp salt

SERVING:

This recipe makes 10-12 6 oz ramekins, or a 9′x13″ baking dish.  You may also cut it in half and use an 8″x8″ baking dish. The portions in the ramekins are perfect for individual desserts.

NOTE: Whatever you bake in, the recipe requires it to be placed in a roasting pan large with water.

DIRECTIONS:

• Pre heat oven to 325 degrees.
• Butter the baking dish or ramekins.
• Zest and juice the lemons.  Set aside in separate bowls.
• In a large bowl, combine the sugar, flour, and salt. Set aside.
• Separate the eggs. 
• In a medium sized bowl, combine the yolks, milk, lemon zest, and lemon juice. 
• Add the yolk mixture (yolks, zest and juice) to the dry mixture and stir until blended.
• Using an electric mixer in a separate bowl, whip the egg whites until soft peaks form.
• Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined. Be careful not to over mix or it will go flat.
• NOTE: if the batter seems too watery, you have done it correctly, I promise.
• Pour the mixture into the prepared pans. For the 6 oz ramekins, I filled them up half way.
• Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about half way up the sides of the baking dish.
• Bake for about 30-35 minutes or until set. The top will puff up and become golden but the bottom will remain very soft.
• Remove from the oven/roasting pan and place on a wire rack to cool for 30 minutes. Best served slightly warm or ideally at room temperature. 
• Just before serving, top with a sprinkle of powdered sugar, a dollop of Whipped cream, and a small berry or mint leaf. 

NOTES:

When the cake cook, it separate into two layers.  
1) The bottom has a soft texture, almost like lemon curd.   
2) The top is like a fluffy soufflé-esque sponge cake. Unlike a souffle, however, the top does not sink out of the oven.

This dish works warm out of the oven, but also hold up if made in advance and refrigerated. The cake shrinks a tad when chilled and looks better when still warm or at room temperature. If serving for a dinner party, I would recommend making it a few hours in advance and not refrigerating.

"Pin It" here:  http://www.pinterest.com/pin/33214115976614503/

Just for Fun: St. Patrick's Day "Pinsperation"

Ready to shake your shamrocks tomorrow? Here are some fun recipes, ideas, & crafts to amp up your St. Patrick's Day celebration!

Beef & Guinness Stew, Dubliner fondue, Chocolate Stout Cake with Bailey's Buttercream, and more can be found on my "Luck Of The Irish" Pinterest board : http://www.pinterest.com/cdninstl/luck-of-the-irish/

In The Kitchen: Overnight Banana Pecan French Toast Casserole Bake

 

Last night we had a basement full of boys, as we do on most weekends.  This was a total hit at the morning breakfast table, so thought it was worthy of a share.  This recipe is easy, tasty, and can be assembled the evening before!  It is ideal for a busy holiday morning or houseguests, as it is 100% no hassle and fool-proof.  Enjoy... =)

 

Overnight Banana Pecan French

Toast Casserole Bake

 

1 loaf day old crusty bread
6 large eggs
3 cups milk (I used 2 cups skim, 1 cup 1%)
2 tablespoons granulated sugar (I used THIS Stevia extract instead) 

NOTE:  a lot of sugar is NOT needed.  I actually used less than the recipe called for, as sweetness is delivered via the bananas and maple syrup.
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

2 bananas

Handful of pecans

Maple syrup
Dash salt

 

Grease a 9 x 13 inch baking dish (I use THIS coconut oil spray instead). Slice bread into thin slices.  Arrange slices in 2 rows, overlapping them in baking dish. (Cutting the bread on the bias would make them interlock a bit better). 

 

Top with banana slices and pecans.

 

In a large bowl, whisk together the rest of the ingredients and pour over bread.  Use a baster to ensure the bread is saturated.  Cover and refrigerate 1 hour -12 if making overnight.

 

Bake uncovered at 350 for 50 minutes.  Allow to cool/set for 10 minutes and serve with warm maple syrup and a sprinkle of powdered sugar.

 

"Pin It" here: http://www.pinterest.com/pin/33214115975610886/

 

In The Kitchen: Bok Choy and Gyoza Soup Recipe

Autumn has officially arrived here in St. Louis.  The air is crisp, the days are short, and the schedule is PACKED!  My family often requests soup during this time of year.  I keep it on the menu a few days per week during Fall, as it is tasty, healthy, and EASY.

Years ago, I ran across a Trader Joe's recipe for Bok Choy and Gyoza Soup and it has been one of my go-to recipes ever since! 

Apology in advance: my explanation will be very unscientific, as I honestly don't measure with this one. I vary this recipe depending on what I have in the fridge/on hand. If you have carrots or celery-toss them in!   If you don't like mushrooms- omit them.  You cannot mess this soup up! 

My typical variation, however...

Start with a basic chicken broth over medium high heat:  6-8 cups.  Add a clove or 2 of garlic,  2 small/medium onions (slivered), a package of fresh mushrooms, and whatever spices of your choosing- I add fresh pepper and herbs from my herb garden (parsley and a touch of savory). 

Once to a soft boil and onions/mushrooms have begun to soften, toss in a full container of fresh baby bok choy- stems and all.  Once fully mixed in,  toss in a bag of Trader Joe's Pre-cooked Frozen Chicken Gyoza Dumplings.  These are relatively harmless with no preservatives or artificial flavors/colors.  There are 21 Gyoza in a bag.  3 dumplings has approx. 90 calories, 2 grams of fat and 5 grams of protein. 

Cook for approximately 3-4 minutes until the dumplings are thawed/ warm and serve... 

That is it.  It is easy,  delish, and even better the second day!

In The Kitchen: Cider Glazed Chicken with Browned Butter Pecan Rice

Beloved Fall has finally arrived with its cool damp mornings and beautiful harvest fruit.  Most notably... apples!  Heading over to Eckert's to pick apples is one of our favorite family activities, regardless of how old the boys get. 

I stumbled upon this Cooking Light recipe for Cider-Glazed Chicken with Browned Butter Pecan Rice last week and found the perfect opportunity to finally make it for my family last night when our neighbor gifted us with apples and cider from a local Farmer's Market. 

Hands down, this recipe is a must share-   DELICIOUS!  It incorporates wonderful flavors for the Fall season and is super easy to execute.  Sure winner.

Hint: I replaced 1 cup of water when making the rice with cider.  I also added diced tart apples to the rice during Step #3 and doubled the Cider Dijon glaze as it cooks down and caramelizes significantly. Once we laid the chicken atop the rice, I added a small drizzle of glaze over both.

Enjoy!

Just For Fun: Summer is in full swing at Thies Farm

A peek at my afternoon visit to the farmer's market at Thies Farm ...

 $14.20 for a basket full of GORGEOUS fresh summer produce, including blackberries the size of my thumb!  What a beautiful summer growing season we have had this year in St. Louis?!  Delish.

 

Be sure to visit while everything is still in season.

 

NITTY GRITTY:

Thies Farm
3120 Maryland Heights Expressway
Maryland Heights, MO 63146
(314) 469-7559

http://www.thiesfarm.com/

Monday-Saturday 9am-6pm
Sunday 10am-4pm

Weekend Happening: Taste St. Louis 2012

Taste St. Louis time again people, and great weather for it! 

This weekend, our city's top chefs gather Downtown with a crowd of 300,000+ patrons in a FREE celebration of the best food, art, music, and culture that St. Louis has to offer. There is truly something for everyone at the event, as the array of activities and participants continues to grow each year.

Event highlights this year include Celebrity Chefs,  Battle of the Food Trucks, the Art & Wine Walk,  Kid City, the local Chef Battle Royale, and an AWESOME live music lineup of Macy Gray, The All-American Rejects, and Taj Mahal

Nitty Gritty...

September 28 : 4 p.m. - 11 p.m.
September 29 : 11 a.m. - 11 p.m.
September 30 : 11 a.m. - 9 p.m.

FREE Admission

Soldier's Memorial
12th and Market

TIP: Take the Metrolink to avoid parking hassle as the Cardinals are in town & playing this weekend, as well!

For more info...

Web:      http://www.tastestl.com/
FB:         http://www.facebook.com/tastestl?ref=ts
Twitter:  https://twitter.com/tastestl 

314.534.2100

Pinsperation : Green Onion recycle

I need to get back on my Pinsperation train, as I have discovered so many good ones this summer!

Green onions- can we all agree that when you need them, you don't have them on hand.  When you actually have them on hand, you don't need them and they go to waste?!

Pinterest claims that you can put the trimmed bulbs back in water and they will regrow...



Thus allowing you to have fresh green onions on hand at all times!  Really?!

My result...

It works!  It works!  In fact, I now have a full mason jar on my deck for when I need them. 

My tips:

1) Change the water every 3-5 days.

2) Give them a trim once/week to keep them fresh when not in use.

3) Bright light but direct sun is not necessary. 

Great pin - LOVE this one!  You can find me on Pinterest HERE.

In the kitchen: Blueberry Lemon Muffins

I have been meaning to blog this for a couple of weeks!  Busy, busy my real estate schedule has been recently so I apologize. 

Anyhoo, if you hit the Farmers Markets in the summer regularly like I do... you will note that the berries are absolutely gorgeous this year!  As a matter of fact, I snapped the above photo from Thies Farm last week. 

As I recently got my hands on a bowl of beautiful handpicked blueberries from my neighbor's farm, I thought that it was the ideal time to try the Blueberry Muffin recipe that my girlfriend passed along.  A little something special for Reed and Parker's first morning of summer vacation.  The recipe was so delicious, I have to share.  This would be the perfect brunch item!

Blueberry Lemon Muffins

Adjust oven rack to middle position and preheat to 415 degrees.

Sugar Topping

1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Stir together sugar and lemon zest in small bowl until combined; set aside.

Muffins

2 cups fresh blueberries

1 1/8 cups + 1 tsp sugar 

1 tablespoon water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup *buttermilk

(*Note:  I never bother with buttermilk.  I use THIS easy substitute made with milk and white vinegar)
2 teaspoons vanilla extract

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries and stirring frequently, until berries have broken down and mixture is thickened and reduced by half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in *buttermilk and vanilla. Using rubber spatula, fold egg mixture, blueberry mixture,  and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a large spoon, divide batter equally among prepared muffin cups. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving

In the kitchen: Gautreau's Berry Cobbler

As I blogged on Friday, this weekend kicked off an unseasonably early pick-your-own strawberry season here in St. Louis. We popped the kids into the car and headed to our favorite local farm...

As we hit the fields early in the season this year,  picking was easy and the berries were gorgeous.  We left with 2 huge boxes full of strawberries and spent all of $12.00.  Can't beat it!

The Berry Cobbler recipe from Gautreau's in New Orleans (a teeny peek at our most recent trip HERE) has been hanging on my fridge and staring me in the face for months.  A lot of cobbler recipes are full of sugar and butter so I tend to avoid making them.  This one is actually on the tart side and relatively clean.  Figured I would give it a shot as we have major berry surplus.

Gautreau's Berry Cobbler

2 pints of strawberries- hulled and quartered
1 pint of blueberries (I substituted with strawberries last night, as hello... had like 10 pints on hand)
1 cup sugar, divided
1 tablespoon of cornstarch
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/2 tsp vanilla
6 tbsp softened butter

Preheat oven at 375.  Mix berries with 1/3 cup + 2 tsps of sugar and the cornstarch. Let sit for 10 minutes...

In a separate bowl combine flour, 1/2 cup of sugar, baking powder, and salt until blended. In a separate bowl, combine egg, milk, vanilla, and butter. Add dry ingredients to wet and stir well.

Divide berries as desired into prepared pans.  You can use several ramekins if preparing for a dinner party or one large dish.  I opted for 3, as I made one for us and 2 for 2 of our neighbors who regularly extend us kindness...

Top each with a few dollops of the batter.  This is fool proof.  No need to completely cover or make pretty...

Bake for 25-30 minutes until the tops are golden brown...

While warm, sprinkle with a teeny bit of sugar.  Good luck keeping your family out of the kitchen, as the smell is ridiculous...

Let cool 5 minutes before serving warm.  At least with all strawberries, this cobbler is definitely on the tart side... so it is the ideal pair for a scoop of vanilla bean ice cream on top. 

In the kitchen: Oatmeal Granola Bar Drop Cookies

Ready for the most delicious, easy, fool-proof, and healthy cookie that you have ever made?

ZERO butter, vegetable oil, shortening, eggs, flour, or added sugar.

Yes, you read that correctly.

Practically no measuring- truly a healthy version of the kitchen sink.  Trust me on this one.  Trust this...

His smile doesn't lie =)

Oatmeal Granola Bar Drop Cookies

Ok, these are the basics...

-  1 ripe banana
-  2 tablespoons of creamy peanut butter
-  1 tablespoon of natural unsweetened applesauce
-  2 cups of oatmeal.
-  1 teaspoon pure vanilla
-  2 teaspoons of cinnamon
-  2 tablespoons of coconut (if you don't like coconut or prefer UNSWEETENED coconut, omit and add agave or stevia to sweeten to taste)

This is where it gets fun, as you can totally customize these to your taste, no measuring needed.

ADDITIONS THAT I HAVE USED: tablespoon of cocoa powder, small handful of raisins, almonds/pecans/nuts of your choice, dark chocolate chips, carob chips, dried apples, sunflower seeds, pepitas. Totally up to you depending on your taste preference.

DIRECTIONS:

Preheat oven to 350.

Mush banana, applesauce, peanut butter, vanilla, and cinnamon together until blended...

Stir in the oatmeal, coconut, and preferred additions.  I had dark chocolate chips and unsweetened dried cranberries on hand, so tossed in a few...

I also threw in a few sliced almonds...

Spoon on to a parchment-lined cookie sheet... 

This recipe yields approximately 1 dozen cookies. Bake for 13-14 minutes at 350. Allow to cool before enjoying =).

Just for Fun: a peek at our Easter...

 

I hope that your Easter/Passover was just as lovely!

Container gardening and easy DIY herb markers...

Container/Urban gardening has become a super hot topic over recent years...

This particular photo is from my friend Berit, taken of  her stunning urban rooftop garden overlooking gorgeous Portland.  I know- breathtaking!  If you are prepared for a serious case of  lifestyle envy, check out her Twitpic feed HERE. 

As the desire to eat clean, while living as green and sustainably as possible becomes priority for many - also comes the realization that MOST do not boast the perfect yard for a garden!

Myself included.

Hence, why I wanted to do this post as there ARE inexpensive and simple options for those of you who are city dwellers, renters, or simply lack the proper green space.  All that you need is sunshine, water, and a little ingenuity.

As for my house, while we boast a relatively sizable yard in the burbs... we have a less than ideal yard for a garden.  Our obstacles, thank you Google Satellite:

The "fully-fenced backyard with ideal sunny Southern exposure" is the ticket, right?  Wrong!  Unfortunately, what Google Maps doesn't indicate is that our backyard has relatively poor drainage.  In addition, it is also houses pre-teen necessities like a trampoline. 

Simply, a backyard garden would monopolize our ONLY private entertaining and living space... a sacrifice that my family is not willing to make.

What we do have in our backyard (in addition to a lower flagstone patio), however, is a spacious 2-story deck right off our kitchen.... 

It isn't glamorous though it is a wonderful casual place to enjoy evening meals and early AM coffee Spring-Fall. My boys do their homework out here in the afternoon with a snack.  Steve and I relax late at night, share a bottle of wine, and watch the stars.   It is also is the IDEAL place to grow veggies and herbs with Southern exposure and direct vicinity to our kitchen...

4 breeds of lettuce and spinach just steps from our fridge!  NOTE:  Last summer, I did not buy lettuce from the grocery store ONE time before the 1st frost.  This is the container that we use, times 3- contemplating a 4th, though shorten the height by one pole.  It is attractive and super durable- I HIGHLY recommend it for this purpose!

We grow a small amount of strawberries, green peppers, and tomatoes...

... and 13 fresh herbs that we cook with all summer and preserve for the winter:

Fresh dill for dips.  Fresh mint for mojitos.  Fresh oregano and basil for our spaghetti sauce.  Fresh lemon balm and lavender for herbal tea right outside of my kitchen!   I could go on and on, though will simply say that I LOVE MY HERBS! Period.

Steve kindly added a back brace for the herbs on the rail to ensure no blow-overs...

This location for our family is convenient and easy as far as care, use, and harvesting goes.  When/if we need to remove/move the pots for entertaining- they can disappear within minutes

With the hectic pace of life of 2 kids/2 jobs/a lot of travel/etc, if it wasn't easy ... we wouldn't do it.  Container gardening allows us to have gorgeous /healthy fresh produce on hand and teach our boys where their food comes from without the hassle/care of a full-sized garden and while saving a substantial amount of money.  Win/win.

The only con?

ONE STEP OUTSIDE OF OUR KITCHEN!  Yep. 

In other words, it is paramount to  me that it stays tidy and well-maintained or it could easily become an eye sore. One way to aid the aesthetics?  Get rid of the tacky plastic plant markers...

I appreciate the info and NEED the info,  though NOT the eye sore. In searching for something more natural, consistent, and appealing to the eye, I came up with this design after much time digging for ideas on Pinterest: 

I'm pleased.  30 minutes to make, simple, green, and easy to replicate as I change or add herbs. Pertinent instructions for harvest are written on the back.

Kindergarten photo tutorial:

Voila!

Veggies and edible plants are hearty and easy to grow, making them ideal candidates for pots or other containers.  Having them in smaller containers allows you to shift them for more/less light and water and move them in the case of inclement weather.  Hello St. Louis.  It also allows you the opportunity to move them inside when Fall arrives, should you desire to do so.

At the end of the season, or when having people over, all is easily removed.

Particularly when speaking herbs, container gardening also aids in preventing weedy garden bullies like oregano, lemon balm, or mint from taking over!  If you have grown any of these for more than 1-2 years, you know what I am referring to.  Beautiful and fragrant, yes... but almost too hearty for their own good.  Isolation is the KEY to growing an herb like oregano, lemon balm, or mint. After 5 years of herb play under my belt and after making numerous mistakes, I will go one further to say that isolation is KEY to maintaining an herb garden in general.

Needless to say, I am a huge proponent of urban gardening.  It has enriched life here in my house, most definitely...