I live in Denver, Colorado and baking is usually a bit of a challenge for me. I’m not sure if it is because of my high altitude, my inability to bake, or a combination of the two. After some research online and in an assortment of cookbooks, this is what I've learned for those of you who, like me, are forced to bake in high altitudes:

• Reduce the amount of baking powder and baking soda you use in your recipe by 1/8 teaspoon.

• Raise the oven temperature 10 to 15 degrees.

• Increase the amount of liquid you use in a recipe in relationship to the amount of flour used. According to the Quaker Oats Company, you should increase the amount of liquid by 1 to 2 tablespoons per cup of flour.

Photo by chotda/Courtsey Flickr
http://www.flickr.com/photos/santos/

My cookies always come out of the oven looking like pancakes. On the one occasion I tried to alter the recipe for high altitude baking using the tips above. They came out looking a little better, but not presentable by any means. I think I may have taken them out of the oven way too quickly. 

We want to hear from you! How do you compensate for the high altitude (if you live in an area like mine) when baking? My number one priority is to get my cookies to look and taste like cookies. Then I would like to move on to baking delicious dark chocolate lavender cookies.

Do you have any ideas to solving my high altitude baking issue? Do you have a favorite cookie recipe that I should try? Leave me a comment and let’s chat about it!

Patsy Bell Hobson is a garden writer and a travel writer. For her, it's a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blogMy garden blog  at http://patsybell.blogspot.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner. 

Every day is a gamble in October. I begin checking the evening temperature to see if the basil will survive another night. The least hint of frost will kill a basil plant. Before we go into mourning over the loss of our favorite fresh herb, consider these five ways to stretch out your harvest.

Basil is best used fresh. If you can’t use all the basil before the first frost, consider these ways to preserve the harvest. When they predict the first frost, madly run out and bring in as much basil as you can carry.

Cross pollinated basil in the Rodale Gardens, Kutztown, Pennsyvannia

1. Fresh Basil: Cut off branches or stems of the basil plant and put them in a vase or jar. Pinch off leaves to use fresh. You might have fresh basil for weeks past the first frost. Basil stems easily root in water. I have a big bouquet of the different kinds of basil in my garden.

2. Basil Vinegar: Splurge on a good white wine vinegar. Fill a jar with basil leaves. Cover the basil with warmed vinegar. Gently shake or press the air bubbles out of the basil and vinegar. Cover and let the vinegar steep for a week. Taste the vinegar, if you would like a more pronounced basil flavor, let it steep for another week. Using a kitchen strainer colander, stain the basil vinegar. Remove and discard the basil leaves. Strain vinegar again through a paper coffee filter or cheese cloth. Label the bottle. It’s ok to add a little water if the vinegar is too strong for your taste.

3. Basil Cubes: Chop up the leaves into small pieces and place in a plastic ice cube tray. Cover leaves with water and freeze. When frozen, store the basil ice cubes in a heavy plastic freezer bag. Drop a frozen cube, directly into any simmering sauce or soup.

4. Basil Butter: Add 3 or 4 leaves of chopped basil to a softened stick of butter, then roll into a log wrap plastic wrap or waxed paper and freeze.

Fresh coarsely chopped basil for basil butter.
Add a slice of basil butter to vegetables or rice.

5. Pesto: The Herb Companion has printed many recipes for pesto. Basically, only three ingredients are needed to make pesto: basil, pine nuts and olive oil. I freeze pesto in a plastic ice cube tray. When frozen, pop the cubes out and put into a heavy duty freezer bag. Skip the cheese in the recipe if you are freezing the pesto. Add fresh grated cheese when you use the pesto.

Here is a good pesto recipe from the September 1996 Herb Companion article "A Basil Harvest," Italian-Style Pesto

Here is another basil recipe from fellow blogger, the Lemon Verbena Lady: Basil Jelly Recipe.

Mixed variety of fresh basil rescued before the big chill. In about two
weeks the stems will root in tap water.
Photo by Lara Ferroni

I will miss fresh basil. If you see me moping around the garden centers, don’t go overboard. A simple “I’m sorry for you loss.” will do.

Later, when the basil recipe making frenzy subsides, we will talk about starting basil indoors from seed. I use an AeroGarden.

No matter how many times I check my cupboard before I bake, it seems I’m always missing an ingredient. However, next time I’m out of eggs I won’t have to worry because I’ve found an even healthier substitute: flaxseed. You only need to add 1 tablespoon of ground flaxseed to 3 tablespoons of water (or 1 tablespoon of whole flaxseed to 4 tablespoons of water) to get the same baking benefits as you would with eggs.

Photo by AlishaV/Courtesy Flickr
http://www.flickr.com/photos/alishav/

I already knew that flaxseed had a myriad of benefits, from protecting your colon to preventing heart disease, but I wasn’t sure whether I'd like how it tasted until last night. Eggs have always seemed like a baking staple to me, so I decided to do a taste test and see if my picky taste-buds could really enjoy egg-less baking.

Photo by Sifu Renka/Courtesy Flickr
http://www.flickr.com/photos/sifu_renka/

I started with a small batch of traditional chocolate chip cookies and for the next batch I substituted my flaxseed replacement for the water. Amazingly, I actually liked the flaxseed batch better! The flaxseed chocolate chip cookies had a softer, chewier texture and a richer, nutty flavor. In fact next time I decide to bake I’m going to use flaxseed, even if my fridge is full of eggs.

Have you tried substituting flaxseed for eggs before? What are your thoughts? Share your kitchen secrets with me by leaving me a comment!

The perfect mix of seasonings can make all the difference when flavoring any dish. Last night, I made Spicy Sizzling Prawns with Mountain Rose Herbs' new line of Epicurean Organic seasoning blends. I used the Herbs De Provence, a refreshing blend of basil, tarragon, organic marjoram, thyme, lavender and fennel. The distinct aroma of this blend lends a clean flavor to this prawn dish. I also used the West Indies Rub, an exotic blend of ginger, fenugreek, coriander, mustard seed, black pepper, garlic, sea salt and other spices. This blend added a Caribbean spice. Together, the seasonings were a perfect mix for my prawns.

Photo courtesty of C Results Communications

Mountain Rose Herbs also offers a Macadamia Nut Oil, which has a nutty aroma and flavor but it does not overpower your food. I used 3 tablespoons of this oil to cover the bottom of my cooking pan. This oil also tastes great with sundried tomato rolls.

The Epicurean Organics line is Certified Organic by Oregon Tilth and Kosher Certified by Earth Kosher. They are non-GMO, irradiation-free, fairly traded and chemical free. Try these products together to flavor seafood. (I recommend prawns.)

It’s time to stop going out for lunch and start brown-baggin’ it. Lara Starr and Lynette Shirk offer this advice in their new book, The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook (Viva Editions, 2009). Flipping through pages and pages of money-saving recipes, I realized this is just the book for me. I’m young, lazy and I continually forget to pack a lunch for work. Now, more than ever, is the time to really start saving money. I just graduated college and I need those extra dollars to get by. The problem is that I’m so sick of peanut butter and jelly sandwiches but that’s all I have time to make in morning (my lunch is prepared five minutes before I rush out the door).

Photo courtesy of Viva Editions

The Frugal Foodie Cookbook is a great source for delicious, herb-infused recipes. Try this recipe for Roasted Garlic, Spinach, and Feta Pizza.

• 1 whole head of garlic, unpeeled
• 3 tablespoons olive oil
• ¼ large red onion, very finely minced
• 1 pound fresh spinach, washed, stemmed, and chopped
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt
• ¼ pound feta cheese, crumbled

* Roast the garlic before baking the pizza dough 

1. Preheat oven to 400 degrees.

2. Cut off the top of the head of garlic about ¼ inch from the top, exposing most of the cloves. Place garlic on a square of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap the foil around the garlic, covering completely. Bake for 40 to 45 minutes, until soft to the touch. Let the bulb cool, then squeeze the soft garlic into a small bowl.

Make the Sauce

1. Heat 1 tablespoon olive oil in a large, lidded skillet over medium-low heat. Add the onion and cook for 1 to 2 minutes. Add the spinach, cover the pan, and cook for 3 to 5 minutes, until wilted. Stir in the vinegar and salt. Cook uncovered, stirring, for about 2 minutes more. If the spinach is very wet, transfer to a mesh strainer and press with a wooden spoon to remove excess liquid.

2. Brush the prebaked pizza crust with remaining 1 tablespoon olive oil. Spread the roasted garlic over the olive oil. Add the spinach in an even layer and top with the crumbled cheese. Bake for 5 to 7 minutes.

When cooking, I never use herbs as the heart of a dish. A sprinkling of basil or parsley can add that extra zing of flavor that pushes a meal from blah to delish, so I have never considered using herbs as more than ingredients. But they can be!

Because it's summertime, I crave cool, refreshing salads. For your next meal, rather than falling back on the standard lettuce-tomato-cucumber salad, skip the lettuce and use fresh herbs instead. Try this mouth-watering mushroom and fresh herb salad, from The New York Times, which is rich in vitamins, beneficial flavonoids and volatile elements. The recipe uses "sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill."

(Read The New York Time's "A Focus on Fresh Herbs")

Try combining fresh herbs with mixed greens like in our Herb Companion recipe for a fresh herb and flower salad.

Photo by Vigilant20/Courtesy Flickr
www.flickr.com/photos/lynnszwalkiewicz/

Wild Spring Herb and Flower Salad

Serves 4

• 1/2 head romaine lettuce, washed, patted dry, and torn into bite-sized pieces
• 1/2 head red leaf lettuce, washed, patted dry, and torn into bite-sized pieces
• 1/4 cup sweet violet flowers (Viola spp., the common wild perennial)
• 1/3 cup unsprayed sweet violet leaves, stems removed
• 12 small young yarrow leaves
• 1/4 cup arugula flowers or 8 arugula leaves
• 1/4 cup organic dandelion leaves, picked before flowering
• 12 tips each of two mild herbs, such as dill and lemon balm
• 3 tablespoons cold-pressed olive oil
• 1 1/2 tablespoons seasoned rice wine vinegar
• Salt and freshly ground pepper to taste

1. In a large bowl, toss all the greens and herbs with the olive oil. Drizzle the rice wine vinegar over the greens and serve with salt and pepper on the side.

Not only do herb salads make for a refreshing change, but they also offer health benefits. The dark green color of fresh herbs indicates their high nutrition value. For example, parsley is a good source of vitamin A, vitamin C, vitamin K and iron, while basil packs a punch with vitamin A, vitamin K, iron and calcium.

Do you have a delicious (and nutritious) herb salad recipe? What herbs do you think would make the best salads? Leave me a comment and let me know!

It's been wonderful to write for The Herb Companion, Natural Home and GRIT. I'm excited about my herb cooking feature on quick pickling in the September issue. To date, I've written over 1,000 published articles, including features on gardening, green living, travel, beauty, healthy cooking and good eating.  You can reach me at lstarart@gmail.com.

When interviewing Chef Bruce Sherman for the July 2009 article, "Herbal Escape: North Pond Restaurant in Chicago", I was impressed by his reliance on herbs. Although he and his staff regularly pluck a rich, fragrant variety of herbs from the restaurant's own kitchen garden, he also relies on local farms for outstanding in-season herbs and other produce.

City Farm, Chicago; www.cityfarmchicago.org 

One of his suppliers is City Farm, just a short drive from his famous Lincoln Park eatery and the Chicago's Magnificient Mile. An ardent supporter, Chef Sherman is lavish in his praise of the organic offerings from this green oasis which thrives on only one acre by the intersection of Division Street and Clybourn Avenue. You can buy fresh, organically grown herbs at the City Farm farmstand, located on its site which borders the diverse neighborhoods of Cabrini-Green and the Gold Coast.

City Farm grows organic herbs on Chicago's near north side. Here Tim Wilson (left) and Ken Dunn (right) examine new fall turnips.

Sustainable urban farms such as City Farm are literally sprouting up all over the country. (Please forgive the pun.) This is excellent news for herb enthusiasts because many of these community-minded ventures grow and sell herbs, as well as herb plants. Urban farms can be an excellent source of formal or informal gardening instruction, which often includes herb cultivation. Also look for handmade herb-based products from the farm's own workshop.

Homeless Garden Project, Santa Cruz, California; www.homelessgardenproject.org 

Do you particularly love lavender? Not just the scent, but also the taste, color and texture? You can buy an amazing, creative array of lavender offerings from the Homeless Garden Project, located in Santa Cruz, California. This innovative program provides homeless men and women with job training and transitional services. The Homeless Garden Project cultivates organic herbs, produce, flowers -- and hope. Go to the online store at to buy Lavender Shortbread & Herb Biscuit Mix, Lavender Shortbread Cookie Mix, lavender sachets and more.

Greensgrow Farms, Philadelphia; www.greensgrow.org 

Another inspiring urban farm is a one-acre gem located near the heart of downtown Philadelphia. What's remarkable is that this pesticide-free farm was once a former toxic steel industrial site. Mary Seton Corboy, hailed as an urban agricultural hero, and her partner Tom Sereduk founded Greensgrow Farms over a decade ago -- making it one of the first urban farms in the nation. Today, Greensgrow Farms cultivates produce and flowers for Philly's grateful urban dwellers and restaurants. It also operates a CSA (community-supported agriculture) program with 65 local farms, a successful nursery, a farm stand, green roofs, and many community and educational programs. Of particular note are the herb plants that Greensgrow sells in its prolific nursery.

Urban Farms Near You

Throughout the nation, there are many urban farms that very much want and need your support. A quick way to find farms in your area is to conduct an online search for "urban farm" and the "city name." Also go to www.localharvest.org.

Do you have a favorite urban farm? Please share your thoughts with other readers in the comment form.