How to Sew a Button: And Other Nifty Things Your Grandmother Knew by Erin Bried Read Free Book Online

plastic, move your pots to your sunniest windowsill, and watch your herbs grow, watering (enough so that it runs out the bottom) whenever the top layer of soil feels dry to the touch.
    Step 5:
After they each sprout about a half-dozen leaves, repot your healthiest herbs in bigger containers, or in a window box—anything with drainage will do. Water and mist your plants whenever the top layer of soil is dry. Just don’t overdo it. If your herbs sit in water, they’ll rot.
    Step 6:
Within six to ten weeks, your herbs will be bushy, the leaves will be plentiful, and you can start harvesting! Lick your chops and pinch off the tips for use in your favorite dishes or teas.

More Nifty Tips
If you’ve got a few more bucks to spend, well, fancy you! Buy herb seedlings from your garden store and skip steps 1 through 4.
Mint and oregano tend to be a little pushy, those jerks, so keep them planted in their own containers or they may take over your entire garden.
Not sure which window is sunniest? Choose the one that faces south. Second best: the one that faces east or west. North-facing windows show the least love.
Harvest your herbs in the morning for best flavor. Don’t feel bad about it, either. Pinching off leaves will only help more grow.
Is your garden too prolific? First, yay you! Second, harvest your herbs, rinse them in cold water, and chop them up. Then put them in an ice-cube tray, filled with water, and freeze. Transfer herb cubes to ziplock bags and store in the freezer until you’re ready for use. (If you’re freezing mint cubes, try plunking them directly into your mojito!)

Preserve Knowledge

    “If you had a big garden, you’d preserve everything for the winter. Green beans, corn, peaches, and pears. It was taken pretty seriously. I can see rows and rows of fruit and vegetables in mason jars. It was a nice feeling of accomplishment to see them all lined up.”
    —A LICE L OFT
H OW TO D RY A PPLES
    Step 1:
Pick some apples. The sweeter, the better. (Think Fujis and Golden Delicious.) You’ll also need a few lemons, or lemon juice.
    Step 2:
Fire up your oven to 140 degrees (or the lowest heat possible), and wash your apples.
    Step 3:
Mix equal parts lemon juice and water, and then peel, core, and slice your apples into ¼-inch-thick sections. Dunk your apple slices in your lemon water and let them soak for 5 to 10 minutes. It’ll help preserve their color.
    Step 4:
Drain your apples and place each slice about ½ inch apart on a cake rack set on a cookie tray (or, if you don’t have a cake rack, just a cookie tray), and pop them in the oven. Set your timer for 5 hours. (Thicker slices may take longer.) Halfway through, ask yourself, How’s about them apples? Peek in the oven and check their progress. Flip each slice. And if some are drying faster than others, rotate the trays or shift your oven racks to help evenly distribute theheat. You’ll know your apples are done when they’re dry and bendy, but not brittle.
    Step 5:
Let your apples cool, and then throw them in a jar, seal it, and let it sit for a few days, so any remaining moisture will spread out between slices. Shake daily to prevent sticking. (If your jar gets wet, repeat step 4.)
    Step 6:
Pasteurize your apples by tossing them into ziplock bags and storing them in the freezer for 48 hours. That’ll remove any excess moisture and—brace yourself—help kill any fruit fly eggs that may be hanging around.
    Step 7:
Remove from freezer, and store in a cool, dark place. Your dried apples will be good for 6 months to a year, and eating them will make you feel smart.

More Nifty Tips
For an added kick, sprinkle cinnamon on your apples before drying.
No lemons? You can also soak your apples in vitamin C–rich orange or pineapple juice to prevent browning.
If you dry apples on a cookie tray, be sure to flip them a few times, so air can circulate around both sides.
If you have a few days and the temps are in the upper 80s or higher, dry your apples in the