Linna's Garden Journal

Nothing to do?

2011-06-23T19:04:00.000-07:00

Now that the garden is fully mulched, all the spring crops are out and summer crops are all in, I truly feel like I don't have much to do!!! Believe me, I am not complaining, but it just seems crazy to not feel behind the curve :) I am going to enjoy this for the short time it lasts. Once those tomatoes start coming in I will again feel behind! Anyhow, it is nice to know all the preparation work I did, all the mulching, all the planning, is paying off through a gorgeous, happy, and healthy garden.
Last week I harvested my first cucumber and Broden said it was the MOST DELICIOUS cucumber EVER! Ha, ha. A few updates:

I pulled ALL OF THE SQUASH PLANT voluteers that sprouted up in the garden. I found like 20+ squash bugs breeding and that eeked me out enough to pull them all!
I have a few Delicata Squash plants under a row cover HOPING the bugs won't get to them. I am watching daily to see when the blossoms open.
I mulched the patio beds well to hopefully conserve some water. Crazy how dry they get!
Picked and pitted 20 lbs of tart cherries. Not the best, but at least I got something.
Bought a case of local raspberries and froze them for the winter.
Pulled the peas and am drying the pods that were left so I can use the seeds in the spring.

So for now, garden bliss. Just got the Territorial Winter Seed Catalog....so already dreaming/planning my fall garden!

Problems, problems, problems

2011-06-11T14:05:00.000-07:00

Oh goodness, so early in the season and there are issues ... Just another chance to paruse through my books and determine the best course of action/attack!

So usually I have an issue with flea beetles on my egglplant, but this year I planted them in tabletop beds and completely solved that problem! So that is good, not a problem.
My Red Norland potatoes leaves are twisted and disfigured at the top. Their bottom leaves are healthy and green and gorgeous. For some reason the top leaves seems twisted. I don't think it is the leaf roll virus as it doesn't fit the description. Anyhow this is the only bed that has it. There are two other beds adjacent and they are fine! I just spoke to my garden mentor and she thinks that the issue is the pH.......and I did lime this bed this year.....so I will try some blood meal and see if that helps.

Ok- for now that are all the actual problems I have, unless you say that not having enough room for all of my potatoes and tomatoes is a PROBLEM!

My tomato staking approach

A few things to note for the season:

Tart cherries are just about ready to pick
Almost all tomatoes are staked (check out my new system)
Tabletop gardens are working GREAT except they need EXTRA watering
Just picked up Aunt Molly's ground cherries and the Pineapple ground cherries from Gails, this is gonna be fun!
Garlic scapes are done
Pole beans are coming up
Saw my first cucumber and squash- they should be on my plate anyday now!

My tabletop eggplant

My new rhubarb patch

My been teepees!

A run down on my potatoes

2011-05-23T17:41:00.000-07:00

OK- this year I bought WAY TOO MANY potatoes...again. I mean it is a curse I think. I thought I got just what I needed, but now I have potatoes planted in every kind of bed you can imagine! I even converted my herb bed for potatoes! Ok, so if I count, I have 5 actual beds of potatoes, and let me see.....5 potato bags ..... and 3 random containers with spuds AND I gave my mome a few of each! Ok Linna, lesson for next year!

Here is a rundown of what I have:

Red Norland- Productive and early redskin.One of the best summer varieties for early digging, and it stores well! Great baked, boiled, or roasted. The oblong potatoes have smooth red skin, white flesh, and size rapidly. Introduced in 1957 from North Dakota, Norland has been the standard of early red potatoes for many years. This Dark Red strain is a new selection for richer red skin color. The medium-large, purple-flowered plants resist scab, leaf roll and potato viruses A and Y. TIP: For a higher percentage of small red potatoes, plant at 6-8" apart; for larger potatoes, sow about 12" apart.
Purple Viking- Unique taste and smooth texture make this variety a favorite for many. Slightly sweet flavor gets sweeter with longer storage. Snow white flesh is perfect for mashing, but is also excellent for any preparation. Beautiful purple skin with red-pink marbling. Average tubers are 3½-4" in diameter, with potential for larger tubers. Excellent storage qualities. 80-100 days.
German Butterball- First place winner in Rodale’s Organic Gardening “Taste Off.” A good choice for roasting, frying, and especially for mashed potatoes. Russeted skin and buttery yellow flesh. Always one of our favorite all-purpose potatoes. Excellent for long-term storage. Very good yields. 100-120 days.
Katahdin- Buff skin, white flesh. The choice winter potato for northeastern growers. Released in 1932 by USDA adn Maine, it is the standard by which all storage potatoes are compared. Very well suited to a Maine growing season, spreading plants can produced some clunkers. The tubers tend toward the soil's surface, so hill well. Resistant to mild mosaic, but not spindle tuber or leaf roll. Medium to large spreading plant with many large light purple flowers.
Green Mountain-Famous for its marvelous flavor and exceptional baking qualities. An heirloom released in 1885, bred in the Green Mountains of Vermont. Produces a high yield of light tan-skinned, white-fleshed tubers that store exceedingly well. Resistant to verticillium, blackleg, and fusarium storage rot, but susceptible to scab and viruses. Large spreading plant with big, white flowers. VERY LIMITED both organic and conventional seed.
Red Pontiac- 90 to 100 days. For rich, full flavor and a big crop in a wide range of soil conditions, this red-skinned potato can't be beat! Red Pontiac is an improved sport of Pontiac with deeper red skin color, higher yields, and better adaptability to clay soil. A mid-season variety, it offers sweet, solid white flesh with a flavor you just have to try to believe! The large, round tubers hold their shape and color during cooking, making them a great all-around choice for boiling, baking, frying, and mashing. If you just can't wait until harvest time for a potato fix, pluck these new red potatoes earlier for a simple, tasty treat - boiled, lightly seasoned, and straight to your plate! These plants grow up to 3 feet tall but spread 2 to 3 feet wide, and each 2-pound bag will sow 20 to 25 feet of row and yield 25 pounds of potatoes or more.
Russet Burbank- Most people throughout the United States and the World identify Idaho as "The Potato State" because of this single potato variety. This potato variety was developed in the late 1800's by a Massachusetts man named Luther Burbank and didn't find its way to Idaho until the early 1900's. The Russet Burbank is a much slower maturing potato than the Dark Red Norland and Yukon Gold potatoes. However, they have much higher yields in comparison. The Russet Burbank's elongated shape and thick skin make it a very versatile potato. The most common uses for the Russet Burbank potato are BAKING, MASHING, and FRENCH FRYING.

Oh yes, and that bag of organic red potatoes left in my cupboard, they went into the garden too!

Scapes are up!

2011-05-22T13:23:00.000-07:00

This year instead of buying seed garlic, I just bought the garlic from the PVF farm stand. They had a great variety of hard-neck garlic, so I said WHY NOT! It came up beautifully in November, and really shot up after the winter. Yesterday I noticed my first scape, wow! Get ready for scape pesto!

Start of my garden journaling routine for 2011!

2011-05-22T12:51:00.000-07:00

So 1.5 months has past since I posted last, and MY how things have changed. Honestly I spend so much effort in the spring to get the garden ready, that I almost feel like I want winter to come ... NOT! Ok- but I have been super busy this year. I think the difference is that I taught ALOT of classes this season to try to inspire and ignite the home food gardening passion :) in people. More on that later- back to my garden! I also added 16 new beds to my garden, soo.....that probably has added the exhaustion I feel. I think the reason I love keeping this garden journal is so I know how much gardening I am capable of! I have to remind myself that I work full time, have Broden age 5, Skyla age 1.5, a house, a husband, and friends to spend time with. So listen, if you are reading this, if I can do it, ANYONE CAN!

So here we are, end of May, and I have been eating and gardening for a few months now! Hot weather veggies went in around May 10th or so .... and today I shoved in the last few tomatoes that volunteered themselves, and I don't have the heart to compost them! So here is the round up of what I have done UNTIL THIS POINT:

In the kitchen garden (KG) I current have the following growing:

Bok choi
2 beds of Egyptian walking onions
Okra
purple kale
golden beets
red beets
cilantro
parsley
cutting celery (a variety Gale loves....it is sweet)
asparagus
3 types of eggplant
rattlesnake pole beans
cabbage
4 types of lettuce
swiss chard
Suyo long cucumber
Mici cucumber
strawberries
dills
2 types of peas (estancia and xxx)
New Zealand spinach
Curly blue kale
Calendula, marigolds, petunias
Assorted potatoes (in grow bags)
Artichokes
sunflowers
bush beans
lots of onions!
spinach

So until the spring stuff starts bolting, things are abit full!

In the pumpkin patch area, I am growing: (note the stink bugs loved the pumpkins so much I am not planting them this year.....)

Purple Viking figerling potatoes
Red russet potatoes
Rainbow tomato
Egg Yolk cherry tomato
Chocolate mint (from Julie's house!)

In the 'main garden' I decided to plant things that I don't need to check on that often. I find with little kids I just don't have time to go down to the garden (it isn't that far .... but every second counts!) So I growing:

(3) beds of potatoes, red norlands and a bunch of classic keepers ( German butterball, Katahdin, Green Mountain, Red Pontiac, Russet Burbank)
(3) beds of tomatoes: Juliets, Mexico, Japanese Black Trifele, Kosovo, Opalka, Black Russian, Striped Roman, Green Zebra, Black Cherokee, Virginia Sweets, Black Icicle, Mr. Stripey, Black Sea Man, and a few others I will remember later!)
Drying beans- both pole and bush
(1) bed of garlic
(2) beds of Asparaugs. Planted this year, 3- year roots
(1) large Rhubard bed (2 types)
(1) bed for bush delicata
Peppers - Thai Hot and Serrano
Strawberries
and some TBD squash

Overall I am VERY happywith my main garden because last fall I composted all my healthy dead vegetation on all the beds, so to start teh winter they were all 3-4 ft high. Then over the winter they fell abit, I added 6 inches of composted horse manure, laid down soaker hoses, AND covered with landscape fabric! All this means, NO WEEDS, HAPPY PLANTS, and little maintenance for me :) I also mulched all the aisles with straw and I just love the soft look of my garden.

So can I say, that is it! ha!

Other things of note:

New Zealand spinach reseeded itself, sweeet!
Heirloom petunias reseeded themselves, I then planted with tomatoes, in hanging baskets, and by the stairs to the house
Bought too many tomatoes at Gale's....
Not growing sweet potatoes unless I grow them from my sweets. I honestly don't eat the potatoes much, but LOVE the leaves!

People who made this garden possible:

My dad, for building me the best kitchen garden EVER! And for reinforcing my deer fencing! And for finding straw on teh side of the road for my paths!
A friend name Julie was wonderful to give me 7 bales of straw (albeit moldy) but perfect for my paths!
George, for providing me a massive amount of 'black gold' and dropping it off with his dumper truck, WHAT A LIFE SAVER!
My mom for planting flowers around the pond, great for pollinators, and for people who say I only grow vegetables!
Gale, for growing the best tomatoes and veggie transplants EVER!

Ok, next post will have actual garden updates on a ROUTINE basis!

For the record....

2011-03-21T08:43:00.000-07:00

Tulips and Daffodils are blooming now.....
Days still cold, but around mid 40 on up.....
Heard spring peepers for the first time on Friday night
Planting peas today!
Garlic is greening up....
Uncovered strawberries
Cabbage from fall looks AWESOME!

Winter Doldrums cured by catalog shopping

2011-03-21T07:59:00.000-07:00

I actually wrote this in the winter, but never posted. Since this is my garden journal, I am posting now....just to have it documented!

Here is a rough view of my garden orders:

Earth's Alive " 1 8330 FRUIT TREES ALIVE BUILD; 91671 MICROGREEN GROWING KIT; ROOT CROPS ALIVE 3#"
Garden.com Wigwam clips- 20
Territorial Seed "Aunt Molly's Ground Cherry; Bingo Bean; Etna Bean; Harvesting Bag; Piccolo Squash; Pineapple Ground Cherry;Organic; Yin Yang Bean;
Fedco Moose Tubers "7090 - Classic Keepers ( 12.5#) 1 x $19.00 = $19.00; 7130 - LaRatte ( 1.0#) 1 x $6.00 = $6.00; 7190 - Dark Red Norland ( 5#) 1 x $12.50 = $12.50; 7300 - Purple Viking ( 2.5#) 1 x $6.25 = $6.25"
Pinetree Brussel Sprouts; GONZALES MINI ; QUICK START CABBAGE; COOSA SUMMER SQUASH; SPIGARIELLO LISCIA GREENS; DWARF BLUE CURLED KALE;MINERS LETTUCE (CLAYTONIA) ;VERMICELLI SQUASH; GREEN TIGER COURGETTE
Henry Fields weed barrier, rhubarb (crimson)
Guerny's: 25 asparagus crowns (Jersey King Hybrid)
Peaceful Valley speedling trays

Winter silence is over - welcome GARDEN 2011!

2011-03-21T07:54:00.000-07:00

If I had pennies for every time I thought about writing, I would be rich! Today I am finally on to kick off the 'spring wave' and start to garden 2011! If this season will be like the rest of the world events (democracy demonstrations around world, earthquake and tsunami in Japan.....) then this is sure to be a challenge.Wow, it is going to be an amazing year. I have 16 new beds just built, a new asparagus patch, and big plans! I also know that the stink bugs, extreme heat and other evivonmental variables have plans for me too :)

Here are some recent developments:

Placed all seed orders by mid January
Planted first seeds in cold frame on 2/20
got a heater for my cold frame in February
Early March my dad built 16 new beds, including a new kitchen garden!
Daffodils are up! I just saw tulips come up too!
Very successful season teaching. Featured on 11pm news, spoke at Master Gardener's meeting, featured in Loudoun Magazine, workshops sold out at Chicama Run, and presenting at the Loudoun Earth Day festival!
JUST uncovered my garlic so I can grow! Many were yellow and crumpled under the straw

Things I need to do:

get manure
find straw source for paths
figure out how to fend animals from the kitchen garden

I have more to write, but need to just get this posted :)

Asparagus!

2011-03-21T07:53:00.000-07:00

So yesterday, March 20th, I planted 25 crowns of Asparagus! What a feeling of achievement! I actually needed more room that I had allotted, so I had to move my perennial onions that I planted in the fall into my new 'kitchen garden'. One of the beds is a huge new 'lasagna' bed. Essentially 3 feet of organic stuff from last season covered with 6 inches of soil. The other bed, was a similar 'heap of stuff' last year, and is now the most magical dirt ever! It is FILLED with worms...Every handful had healthy worms working the soil, what magic.... Anyhow I used the 'lasagna gardening' method to plant them and it worked very well. So only time will tell. I got these crowns about 3 weeks ago and had them in the fridge, so I hope they are still 'alive'. I also saw my rhubard punching through, what fun this season is going to be.

As the first day of spring, I do need to mention how magical it is to be in the garden in the spring. With no bugs, warm breezes, and no weeds to content with- it is pure joy! I often forget how magical it is - wonder mingled with gardne dreaming....ahh.....

Anyhow- my seedings are doing well. I had to replant some spinach, and beets...other than that the rest did well. I also started some tomas, cukes and other things. Yes I am risking it being too early, but I have water wells and small solar bells- so I am going to gamble this year! Pictures to come...

Oh ... I also pruned the fruit trees and 2 weeks ago the berry patch was trimmed up!

Finally back up to speed- November Happenings

2010-11-06T11:17:00.000-07:00

Ok- now that I have tried to recall what happend this season, here is what is happening thus far:

Hard Frost happend this week....so it is all done in the main garden
Pulled EVERYTHING and pilled up the new beds I want, as well as covered all existing beds with debris and straw
Pulling straw from all paths and piling onto the beds
Planted garlic (in October)
Bok Choi looks very good
Cabbage moths/worms finally dead
Need to transplant spinach into cold frame

October Summary

2010-11-06T11:14:00.000-07:00

Again, from my memory...but what I remember is that it was an AWESOME harvest month.

Seeing as last month was October, I still have very great memories! Great memories of good harvests....and of stink bugs :(
Before I mention the great things, I just have to mention how horrendous the stink bugs were this year. I mean we had several swarm days, and maybe a few of them were in September.... Anyhow, we had THOUSANDS on our house, and I literally hated it. I actually got Country Pest and Termite to come out BEFORE the first swarm which I think helped. All the news talked about how bad this year was....they were relentless. They were also all over my parents Airstream which I had to go in to clean up for some people who were looking at it. I HATE STINKBUGS! In the cars, in the house, everywhere!
Beyond stinkbugs, GREEN BEANS (Masai) were amazing
Pulled all pumpkins, boston marrow, and coosa. Stink bugs just too bad. I only got (3) Boston Marrow, but hey- that is ok!
Tomatoes keep coming! Although cooler, still got loads of San Marzano's
Pulled Sprite Melons
Still eating Sweet Potato leaves and pulled a few potatoes. But honestly I don't want to get the potatoes cause I will then have to stop eating the leaves!
Pulled Endamame, they got heaps of pods finally but the pods had barely anything in them. I think it was because of the drought. Decided to use their remains in building up my new beds.
Planted fall crops (I think I did this is September) cabbage, Kale, beets, carrots, and bok choi
Harvested dry beans - ok season.
Planted cold frame with lettuce, beats, and kale.
Planted garlic
Pulled sweet potatoes at the end of the month

September Summary

2010-11-06T11:04:00.000-07:00

Again, this is all from memory (which is not that good these days) since I was too busy to write!

Such a great month for harvest. Bush beans (masai) I planted in July started producing -- awesome.
Sweet potatoes continued to look great and I continued to eat their leaves!
Endamame still growing, just beginning to flower, these need the longest season ever!
Planted fava beans too late.....never got anything, pulled plants
Pulled final potatoes.....not very happy with the grow bags
New Zealand spinach going crazy!
Found 3 Boston Marrow growing, but the stink bugs and cucumber beetles are all super attacking. Many vines are going limp, I was so bummed
Butternut squash grew in the craziest of places that I did not plant it - my cold frame and the fire pit! (since I didn't plant any this year it was welcomed surprise)
Peppers seem to be doing well, I made some hot pepper jelly and at least I loved it!
Raspberries and blackberries doing awesome- we have been picking yummy fruit all season!
Apples look great too!
Planted hanging planters with lettuce, and kale
Planted cabbage from Southern States in main garden

The 2010 main season is over....August Summary

2010-11-06T10:47:00.000-07:00

and it was such an intense season that I stopped posting after July 27th! Eek! Since the point of this blog is to help me learn what works, and what does not......I will try to remember the details since August!

AUGUST:
So I went on vacation for two weeks and had an AMAZING garden sitter- Gina Faber. She took such great care of my garden, sent me email about its progress and questions about what I planted. It really was a relief to know someone so good was watching my garden. She even used piola on the blister beetles! If she hadn't done that, I don't know what would have been left. Anyhow, she saved alot of the harvest for me in the freezer, ate alot for herself, and donated to Interfaith kitchen! So what a great 2- weeks. When I got back, everything looked good - just other parts of the house looked crazy. The weeds took over our patio area by the pond - gotta see if there is anything I can do about that next year! The rest of August was very dry, here is what I remember?

My tomato harvest was VERY, VERY good. I made alot of salsa, and basic sauce. I was abit worried that I wouldn't have enough tomatoes, so I used my 'tab' at PVF and bought (2) ponies of tomatoes. Looking back on that time, I actually had tons of tomatoes myself and didn't need to necessarily buy my own. Anyhow, the salsa is a big hit and I hope I have enough for the winter season!
Had alot of papaya squash and ultimately I ripped it out. The stink bugs were pretty bad on the squash and I decided to end a good thing, I pulled all the plants in hopes of stopping the 'reproduction' festival. One thing I don't like in the garden is 'chaos'........well bad chaos like an infestation and I opt to pull when this happens.
SPRITE MELONS like crazy! I actually mixed the Sprites with another melon. They both were sweet and delicious and we used them alot, gave away alot, and froze alot for winter smoothies. Planted too many, took over the whole bed and then some!
Sweet Potatoes love their new bed. They were gorgeous and beautiful. I learned from PVF that you can EAT the leaves! This became my new favorite addition to green smoothies. Easy taste, and just yummy.
Pulled the Romanesco. Not sure if it was too hot, but it never produced fruit.
Perennial onions doing great.....

Pumpkins, delicata, Boston Marrow and Coosa doing great....but the stink bugs got the upper hand. I tried to kill what I could, so before they took over I ended up getting some Coosa. They were DELICIOUS, and if I can manage the pests, I would grow them again.

So for August, I think that is a good summary.

Moving fast... quick updates

2010-07-27T19:46:00.000-07:00

OK- so alot going on as I am leaving for a two week vacation and working hard to get the garden all shored up! This past week I have:

Ripped out all the sunberry's
Cut back the swiss chard and continued battle with blister beetles (I HATE THEM!)
Took some of smaller potatoes and am attempting to have a second crop this year
Planted a second crop of beets, and carrots
Moved the 'melon' plant to the sunberry patch
Ripped out crappy soaker hose and strung a new one in the beds I just planted
cleaned up potatoes and onions and put them in my new storage bin

I am taking a risk on not watering my tomatoes and melons and beans. Since my soaker hoses snapped, I am only going to water the super important things in my garden. I think the beans will be fine.......and the tomatoes ....I think they will be fine too!

Anyhow- got alot done by cleaning up the beds, getting seeds in, and getting the soaker hoses ready. Wonder what I will find when I return!

Updated photos - topsy turvy experiment

2010-07-25T06:09:00.000-07:00

So my topsy turvy experiment is in full swing. I planted these hanging grow bags for a mix of veggies: eggplant, peppers, strawberries, butternut squash, and delicata squash. At first I thought it was the best invention ever, then as the season progressed, I rethought this statement. I am not at the end of the experiment- but I am in the middle. Overall they dry out WAY TOO QUICKLY, even with watering every day. The size of the plants are much smaller than in the garden due to the small soil space. With that said, I have had:

Wonderful strawberry harvest and love keeping these plants contained. When they send out runners I just put them in a new topsy turvy!
Eggplants are forming now and I am so excited. Due to bugs I never get eggplants, but this year I did, sans bugs!
Getting LOTS OF PEPPERS! Like I said, plant size is smaller, but still getting a great harvest!
Squash's not doing so well......they dry out too quickly. I do have one butternut squash formed though!

Eggplant and Holy Thai Basil

4 Kinds of Hot Peppers

Delicata squash

My first butternut squash!

View of full butternut plant

my first eggplant ever!

another view of peppers

What a year..... Mid Summer Update

2010-07-21T12:20:00.000-07:00

Wow - I haven't written for awhile since life has been so crazy. Between the garden, kids, work, the house....where does time go? Anyhow- I gotta update this year's 'garden good times' to remind me how each year is SO DIFFERENT.

First the highlights:

Landscaper fabric is working famously. It has been a very dry season and I feel like it is helping keep moisture in.
Early tomatoes! Everything is early this year! I have been canning for the last two days!
Beans doing great
Amazing cabbage
Lots of garlic
Nice and 'clean garden'
News beds formed with sheet composting is working FAMOUSLY
Topsy turvy peppers and egglplants working GREAT, squash not so great, dries out too much
Most amazing BEETS!
So far new pumpkin patch looks good!
Growing basil on the porch in containers working great

Garden Pitfalls:

Put in soaker hoses too late and they also split.....
BUGS......I will dedicate another post just to this. All I can say is BLISTER BEETLES.
Because of bugs, lost alot of 'food'
Squash in topsy turvy dries out way too quickly
Too many squash?? Is that a problem?

Pics of topsy turvy and bug story to follow!

Letting my tomato show its TOMATO-NESS...

2010-06-22T08:22:00.001-07:00

I hate staking tomatoes- so this year I am allowing my San Marzano to be who it wants to be, and she looks GREAT!!! In the words of Joel Salatan, I am allowing my tomato to show its TOMATONESS by vining!

Updated pics of veggies...

2010-06-22T08:20:00.000-07:00

Broad Winsor blossoms

Cabbage!

Papaya squash

My girls.....Mamoth Sunflowers!

Yellow Pear Tomato

My prize jewel....Sprite Melons. Tasted these in a market and got seeds from a seed swapper online! A small melon that tastes like a melon crossed with apple and pear!

Birdseye view of the garden!

2010-06-22T08:15:00.000-07:00

Garden pics 2010! This place is neater than my house!

Here is a view of the 'main' garden area. I was actually picking cherries and took this pic! Individual pics below:

All types of dry and bush beans.

Long view....you cas see the herb bed, sunberries, sweet potato bed, onons....

My old composter now potato bed!

Last year this was my compost bed...I topped it with manure and this year it is for sweet potatoes!

Liked this piece on cherries...

2010-06-11T10:35:00.000-07:00

So I think I am REALLY done picking cherries.... 50 cups in the freezer and I am cherried out! Here was some interesting stuff I found online (http://www.rodale.com/recipes-cherries?page=0%2C0&cm_mmc=DailyNewsNL-_-2010_06_07-_-Top5-_-NA):

The reasons to add some recipes with cherries to your meal plan go beyond this fruit's fantastic flavor. Juicy, delicious cherries are a great source of fiber, immune-boosting vitamin C, and disease-fighting antioxidants. In fact, a cup of Bing cherries contains more antioxidant power than a small piece of dark chocolate or three ounces of almonds, according to a study in the American Journal of Clinical Nutrition. For this reason, cherries are good options for helping to fight inflammation, as well as cancer and heart disease. Scientists believe that anthocyanins, the compounds that give cherries their red hue, can help decrease blood uric acid levels, which may in turn help lower heart attack and stroke risk, according to a recent USDA/University of California study. You can get these anthocyanins from sour cherries, too, as well as cherry juice, and frozen, canned, or dried cherries.
Eating organically grown food is always smart, but especially with cherries. Unfortunately they’re on the Environmental Working Group's "dirty dozen" list of the 12 foods most commonly contaminated with high levels of pesticides, even after washing and peeling. The chemical pesticides detected in these studies are known to cause cancer, birth defects, damage to the nervous system, and developmental problems in children. On average, conventionally grown cherries are treated with 25 different pesticides, and 91 percent of cherries recently tested registered pesticide contamination above safe levels. So, go organic!

Cherry- Cheese Crepes

Ingredients

Serves: Prep: 15min
Cook: 2min
Total: 17min
CREPES:

3/4 cup fat-free milk
1/4 cup liquid egg substitute
1/2 teaspoon honey
1/2 cup whole grain pastry flour

FILLING:
1/3 cup fat-free cottage cheese
1/3 cup low-fat plain yogurt
1/2 teaspoon honey
1/2 teaspoon vanilla extract
1 cup pitted dark sweet cherries

Directions
1. To make the crepes: In a medium bowl, whisk together the milk, egg substitute, and honey. Whisk in the flour just until smooth. 2. Cover and let stand at room temperature for 2 hours. (This allows the flour particles to swell and soften to produce lighter crepes.) 3. Coat a small nonstick skillet with cooking spray. Place over medium heat until a drop of water sizzles and evaporates upon contact. 4. Ladle in about 3 tablespoons batter and swirl it around to coat the bottom of the pan. Cook for 1 to 2 minutes, or until the edges begin to brown and the batter is set. Using a rubber spatula, loosen the edges and carefully flip the crepe over. Cook the other side for 45 seconds. Transfer to a plate. Continue making crepes with the remaining batter. You should have 8. 5. To make the filling: In a food processor, combine the cottage cheese, yogurt, honey, and vanilla. Process until smooth. Add the cherries and pulse until finely chopped but not pureed. 6. Spoon about 2 tablespoons of the filling onto the center of each crepe. Roll up the crepes and place them on dessert plates. Spoon a dollop of the remaining filling on top of each serving.

Loved this article about Fava's ....

2010-06-04T12:02:00.000-07:00

Taken from the SLOW COOK (http://www.theslowcook.com/2010/06/02/favas-2/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+server285%2FsSBK+%28The+Slow+Cook%29)

I am growing fava beans this year and just loved this article so I decided to re-post. I will post pics of my favas once they come in :)

Fava beans, the original Old World bean, is one of my favorite plants in the garden. The plant itself has a distinctive, almost prehistoric looking architecture. Then it one day it is covered with white flowers that look like white butterflies sitting ever so still with their wings folded, marked only by a black dot.
It won’t be too much longer before the bean plants, not quite three feet tall and arrow straight, are covered with improbably large pods, swollen, glossy and pregnant looking. And indeed they are. Inside are three or four beans, usually, wrapped snuggly in a furry, white casing. As if that weren’t enough protection, the beans are encased in a thin membrane that must be removed before the beans can be eaten. A few seconds blanching in boiling water usually does the trick. Just cut one end of the bean with a paring knife and it will pop right out, immaculately green.
These were planted March 8 and are ready to harvest. They could go a while longer, but favas prefer cool temperatures, and it’s feeling an awful lot like summer here in the District of Columbia.

Favas are best eaten simply. We like them barely cooked in a green salad. Or, mash them up with some peas and pecorino cheese and spread on grilled slices of country bread. Drizzle with a little olive oil and you have a fabulous fava bruschetta.

Katie's Tomatoes....

2010-05-31T07:29:00.000-07:00

So Katie decided she wanted to grow tomatoes....so I decided to get her off to the right start with some of Gail's tomatoes! She got hooked too.....and wanted one, but left with three. I am going to send her home with some compost, and if she mixes it with potting soil and feeds them a few times this season, she should have a good harvest. Interesting which ones she chose! Here is a pic and a description of what she got:

Matina- Heirloom. This tried-and-true heirloom from Germany is one of the few early fruiting kinds that has the kind of flavor normally associated with beefsteak tomatoes. Huge plants, with abundant potato-leaf foliage that is resistant to diseases like Early Blight and protects the fruits from sunscald. The globular red, quarter pound fruits are borne in large clusters and free from the green shoulders often seen on others of this type, such as the Czech heirloom Stupice. Indeterminate.

Akers WV- 85 days. Lycopersicon esculentum. Plant produces high yields of 1 lb red tomatoes. The tomatoes are very sweet and has a rich tomato flavor. Excellent in salads and on sandwiches. The tomatoes are smooth and have very little cracking or blemishes. A heirloom variety from West Virginia, USA. Indeterminate. pk/10

Mexico- Brought to the America by a Mexican family living in the Midwest. Our Tomatofest organic tomato seeds produce very large, indeterminate, regular-leaf, prolific tomato plants that yield huge sets of 1-2 pound, slightly flattened, irregular-shaped, dark-pink beefsteak tomatoes with terrific bold, tomato flavors. Plenty of sweetness with complementary acid flavors. Several customers who are growers of tomatoes for farmer's markets swear by the taste quality and visual appeal of the Mexico heirloom tomato. A perfect tomato for slicing fresh and thick for sandwiches and sliced up in salads. Once you select this variety it will be in your garden every year. A great showplace tomato for the County Fair. A Gary Ibsen personal favorite.

So I will have her take pics as the season goes- but I hope it all works out!

Oh Gail....you are a bad influence!

2010-05-30T17:43:00.000-07:00

So after a wonderful trip to Crooked Run Cellars (sans kids), we picked up the kids, got icecream, then headed to Gail's to get Katie some tomatoes to grow. It was, as usual, a magical experience...... great people to meet - great conversations to have with Gail ... and then....her greenhouse. I swear, it must be like the Bermuda Triangle....I always get sucked in! So here are my casualties:

Eggplant Rosa Bianca- Plant produces good yields of rosy lavender & cream colored teardrop shaped eggplants. These eggplants are very delicious, creamy, with no bitter taste. Excellent for slicing, stuffing, and baking. Prized by chefs and home gardeners. A heirloom variety from Italy

Eggplant Thai Green- (http://www.recipetips.com/glossary-term/t--35512/thai-eggplant.asp)A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color. They have a deliciously sweet and slightly bitter meaty flesh, tender skin, and may be seedless, which makes seedless varieties highly desirable for numerous recipes.

The long thin eggplants, typically green in color, are known as the Thai Green eggplants, which grow up to 12 inches in length. With a thin skin and a mild flavored flesh, the Thai Green eggplant is a very common Asian egglant. While some varieties of Thai eggplants are long and oblong shaped, others may be small, round and stocky. The small round eggplants are often referred Thai Kermit eggplants or as Garden Eggs and Bitter Balls, names often associated with a similar eggplant from Africa. Since Thai eggplants are highly perishable, store in a refrigerator for a week or less. They become increasingly bitter as they age.

Hot Pepper Anaheim

Hot Pepper Jalapeno

Anaheim

So I would like to note that I already have 7 peppers growing, but at the vineyard I had hot pepper jelly and got hooked and just had to buy more peppers to make sure I could make this tasty treat! Also, when I saw Eggplant Thai Green, I remembered all the thai dishes that called for these.....so of course I 'had to have them'...

Gail- thanks for keeping my addiction going :)

Beets!

2010-05-30T06:56:00.000-07:00

So my friend Melissa introduced me to the wonder of beets. Before I would just eat the greens and throw the beet out, horrors! This yera I decided to grow all types! Early wonder, golden, albino, detroit red, and chiogga. Here are some pics of my first initial harvest!

Here is an Early Wonder specimen :)

Progression of garden pictures.....

2010-05-29T15:56:00.000-07:00

Now that things are growing.....here are some updates:

Peas- These are growing by the front door and I am excited about this type called Estancia. I did not provide support and the description says the tendrils interlock and hold itself up. It is true!

Strawberries- New strawberry bed that I built this year....... These are June bearing strawberries, but I am planting everbearing in the Topsy Turvy planters.

New beds- These are the new beds my dad built. I have all types of things in here: Romanesco, four types of beets (on the sides), rose orach, kale, and new zealand spinach. Second picture shows how it is filling in - amazing!

Tomato bed (the one by the house, I have three beds of tomas by the house) Who knows what I have....all heirloom, all great names.....Church, Green Zebra, San Marzano, Old German......We will see soon!

Potato bin I turned a compost bin into a potato bin! Waste not! I just keep adding straw, and we shall see what happens. This is my first year of potatoes.

Collards/Cabbage/Onions- I am in the process of pulling the kale, but this bed has 3 types of onions and collards and cabbage :)

Cold Frame- Ally types of things here. Bok Choi, spinach, kale, and some collards. This cold frame rocks.

Cherries- Here is our first tree to come into fruit for the season, an old tree but still good fruit. A nice spring afternoon snack.

Iris- I took this from our suburban home :)

Sunberry Patch- As you can see, this is really filling in!

Poppy- I am assuming this is a wild single poppy. It loves my garden.

Cleared Pumpkin Patch- So here is the new pumpkin patch cleared...still need to cover with weed barrier and cover with straw. It is gonna be awesome!

Until the next post with the most recent pics!

My 2010 experiment - Topsy Turvy everything!

2010-05-29T12:30:00.000-07:00

OK- so this year I got sucked into doing Topsy Turvy strawberries and peppers. I don't really like the tomato concept, but the strawberry design seems like it should work. Strawberries are like weeds.....and give them some good soil and this should work. As for the pepper design, again, why not?

OK- so after testing this concept, I began to think, why would it not work for other plants? If I can grow melons and squash up, why can I grow them down? So I decided to just 'go for it' and try it. At this point, I have. I have posted the initial pics I have:

(2) strawberries [hold about 20 plants] I purchased two more kits to put the runners in

(1) pepper planter with peppers

(1) pepper planter planted with some type of melon- pics TBD
(1) pepper planter with delicata squash- pics TBD
(1) pepper planter with cucumbers- pics TBD

Random pics from the garden...

2010-05-29T12:10:00.000-07:00

If I don't post these now, I won't ever! Random photos from Garden 2010. These are of my spring veggies and the preparation of my beds!:

Bok Choi- I harvested 4 heads and have my new second 'wave' planted. I made Bok Choi soup.

Peas- You should see these now! But this is how they started. They are right near the front door.

Beet/Romanesco Bed- Wow...this looks like nothing compared to now! They really filled in. These beds are brand new, thanks dad for building them. They are filled with 'black gold' compost.

Sunberry bed- You should check out the description of these heirlooms...pretty cool. Guess these aren't very popular, but are historical!

Garlic- Keeping the cycle going.....this is from my harvest from last year.....ate alot, and planted a few!

Egyptian Onions- My perennial walking onions! The heads fall and plant themselves.

Chamomile- I love tea and this perennial herb is a love of mine.

Cold Frame- My cold frame rocked. This is at the start of the season, and it really filled out as the heat picked up.

Front tomato bed (getting prepared)- I wanted to have more veggies close to the house... so I prepared these, covered them with landscape fabric and covered with mulch. My little mantis did all of the work!

Cabbage- Got these varieties from Gail.....tomas in the center, endamame and favas on the other side.

Lovage- What an awesome herb, kinda like celery! It is really getting tall!

'Soon to be' Pumpkin Patch- This bed was a huge mess. Full of poison ivy, lemon balm, butterfly bushes...you name it. We hired my neighbor to clear and till it. In July it will be the home to my squash and pumpkins!

Rhubard

Beds covered with landscape fabric- still messy but getting there! After liming and fertilizing, and adding alot of aged manure, I covered my beds to warm up!

Having so much fun!!!

2010-05-29T07:20:00.000-07:00

So just a quick note to update the progress in the garden. This year I used black landscape fabric to cover most of my beds and so far I LOVE IT. It is neat, keeps my plants warm, reduces evaporation, and most of all keeps the weeds to a minimum. It wasn't cheap, but so far I feel it was worth its weight in gold!

So this year I am trying some things I haven't before, and I am really excited about them all!

ROSE ORACH- Cultivated since the 1800s, this will do well in warmer climates whereas true spinach will not. In coastal regions, it will perform despite salt and wind effect. The magenta leaves will turn green when cooked, but are colorful additions to salad or micro-green mixes.

SUN BERRY- (Solanum Burbankii) Bred in the early 1900s by Luther Burbank, who called it Sunberry and lamented it being renamed Wonderberry by the dealer who purchased and introduced it. Critics immediately claimed Burbank had simply reintroduced S. nigrum, Garden Huckleberry, as a new plant. Burbank said it was the result of many years of crossing of Solanum guinense (a species native to Africa) and S. villosum (indigenous to Europe). Sunberry’s fruits are blue, slightly sweet and slightly larger than a pea. Said by its admirers to rival and even surpass blueberries. Truly historic variety

BEETBERRY-A truly unique plant also known as "Strawberry Spinach." Sprawling plants are grown primarily as a nutritious green for salads and braising while the pleasantly sweet but fairly bland berries provide a fun accent to salads. Loves cool weather but also tolerates heat.

ROMANESCO- Italian herloom. Gorgeous head is sprightly, light green spiral of cone-shaped florets, with a delectably mild flavor and a texture more akin to cauliflower than broccoli.

BROAD WINDSOR BEAN- Plants grow 24 to 36" tall and produce 1" wide, 6 to 8" long pods containing 5 to 6 large beans. We love to substitute this bean for chickpeas in hummus. Pkt. Favas have approximately the same cultural requirements as peas. Sow seeds 4-6" apart in rows 18-36" apart. Use as a frost-tolerant, spring-planted lima bean substitute from Virginia northward. Fava beans thrive in cool rainy areas and are planted as early as March/April so that plants are flowering when daytime temperatures average less than 70oF. From Virginia northward, favas are planted in the spring, whereas in Gulf Coast states and warm coastal areas they may be planted from October to December for harvest in March. Approximately the size of a large lima, favas have a flavor that is similar to a blend of limas and peas, but are more nutritious than limas. For use as a snap bean, harvest the pods at 2 to 3". For use as a green shelled bean, harvest when pods are 4 to 7" long. Prepare in the same manner as peas or beans. Caution: A small percentage of people of Mediterranean descent may experience a hereditary allergic reaction to fava beans. PACKET: 57 g (2 oz). Approximately 40 seeds. Sows 12-18’.
TENDERGREEN BUSH BEAN-tendergreen seeds will produce plants that are medium to large, and are very productive. The plants will mature in 55-60 days.Beans are ready to pick when the pods are 5-6 inches long.The more you pick them the more they produce!The pods are round, tender and stringless. They are great for canning or freezing.
VERMONT CRANBERRY- 60 days. Phaseolus vulgaris. Plant produces good yields of flavorful bean. Excellent for soups and baking.

SOUTHERN WHIPPORWHIL BEAN-Source: John Coykendall, Knoxville , TN (originally from Lowery Langston in Jefferson County , TN ) The Langston family broadcast the seeds in the cornfield for a fall crop and for animal forage. Seeds are good eaten green or dried for winter storage

CALICO CROWDER BEAN- A pre-Civil War variety with running vines, the pods are about 14 inches with medium-sized peas that are white with maroon splotches and good fresh or dried. An excellent producer with great flavor. In the South, farmers use to plant peas in with their corn so peas would grow up the corn for easier picking, and to provide nitrogen for the corn. About 70 days to fresh harvest, 85 days to dry. Rare.
COLLARDS- just your average collards

YAMATO- 60 days. An Asian white-spined cucumber similar to 'Suyo Long' but superior in performance and flavor. Fruits range from 1" to 1-1/2" in diameter and 12 to 16" in length and are green with narrow yellow stripes. 'Yamato' is a very hardy, reliable variety in the hot, humid Southeast. Flesh is sweet, somewhat buttery, crisp and succulent. Pkt.
"If this variety is properly trellised, it will yield gorgeous long straight beautiful cucumbers. Do not grow this variety if you do not intend to trellis it as you will likely not get many usable fruits." -Cricket Rakit
ESTANCIA (PEA)- Bright flavor of sweet edible-pod peas all summer, then all winter too. Top choice for canning and freezing. Pods grow prolifically on plants with few leaves.

GOLDEN AND WHITE BEETS- Deep globe shaped golden roots with light green, yellow veined tops. Both are sweet and tender, especially when young. Roots do not bleed like red beets when pickled. Golden beets make a nice change of pace and color contrast in salads and relish trays. Approximately 55 days to maturity

SUGAR NUT- Hands down taste test winner almost every summer. Spherical, 2 lb variety with yellow skin adn green flesh. Very small seed cavity, unbelievabley sweet flavor and a clean juicy texture.

BOSTON MARROW- This variety is originally from Buffalo, New York, where the local Native Americans introduced it to European settlers. The Boston Marrow squash grows well in regions where the growing season is cool and short. The fruit averages from 8-9 pounds, and has a skin as thin as an eggshell with a fine-textured flesh. The taste of the flesh is much richer and more nutritious than that of a pumpkin. The Boston Marrow is used for puddings, and, despite it's oily texture, often eaten raw.

NEW ZEALAND SPINACH- is used in the same manner as spinach, but the plant is very different. It reaches a height of 1-2 feet and is much branched, spreading to 2-3 feet across. When the plant has reached a spread of 1 foot or so, the 2 or 3 inches at the end of the branches (tender shoots, tips, and leaves) may be harvested with a knife. New growth will arise along these cut branches and their ends may also be harvested.
RARE HEIRLOOM POTATO MIX- (see previous post for types) ]

Masai Green beans- (www.waldeneffect.org/20090629bean.jpg) "These heirloom, French-style green beans are all we'll eat now, first and foremost for their exquisite flavor. The tiny beans are sweet and stringless, so I usually just break them in half and steam them for three minutes, or toss them in a skillet with garlic for a few minutes. Either way, they are phenomenal. Masai beans also freeze extremely well --- we froze four and a half gallons last year and wished we'd had twice that many. Of course, Masai beans are also a pleasure to grow. First, they're heirlooms, so you never have to pay for seeds again. They're bush beans, too, which means the plants produce big crops all at once without a trellis. But unlike most bush beans, they just keep producing big crops all summer, so there's no need to succession plant. (I do succession plant, but only because I like to have lots of beds and it's easier to start them scattered throughout the summer.) The clincher is that they seem to be relatively immune to bean beetles. Try them out and I suspect you'll write your own ode to Masai Beans next summer.
Gees, you wonder if I actually am planting anything 'old' from last year! I think I am :)

Loving my garden harvests......

2010-05-14T09:08:00.000-07:00

So it is mid-may and I have been eating from my garden for over a month, and more is to come! So far I have been gorging on:

Kale- everyday a huge bunch in my smoothies.....
Spinach- eating big salads and just snacking on them
Lettuce- salads and for burger toppings
Chamomile- getting big bunches to dry and use in tea!
Rose Orach- eating raw and putting in my smoothies
Rhubard- got two good handfuls so far
Strawberries- picked a few red ones!

Things that are growing splendidly:

Peas are blooming
Tart cherries forming
Potatoes are growing fast (stalks)
Beets are just gorgeous
Strawberries are green, but turning pink
Peppers in topsy turvy doing well
Strawberries in topsy turvy doing well
Second round of lettuce and beets planted in seed trays
Perennial onions getting ready to 'walk'!

Things to do this weekend:

Mulch new pumpkin patch
Mulch herb bed and around pond
Mulch Broden's swingset
Weed wack berry patch
Finish planting tomatoes
Plant pole and bush beans

Plant endamame
Plant cucumbers, melons, squash in cell packs

Season can officially commence!

2010-05-01T12:07:00.000-07:00

So what is the gardening season without going to visit Gail at her Fallow Deer Farm in Basye, VA. Gail is a dear friend, mentor, and inspiration to me and a huge 'real food' advocate. She has influenced me, guided me, and continually teaches me more about the nature/life food balance. Gail I love you and thanks to you, my garden is going to be choc full of good things for my family to eat!

So this year, I really did not show any restraint. Although I started alot from seed this year, one trip to Gail's greenhouse and you actually get intoxicated. I actually bought Kale today....I mean really? I have over 40 kale plants that are thriving in my garden, yet Gails alluring tri colored Kale got me! So if you ever go to Gail's, don't have a plan.... the plan is just to let the moment move you and dream big! You will need to if you buy all the plants that tempt you. I promise to make you proud Mama Gail!

So here is the selection this year. Note I usually only allow myself to get 6 tomatoes. Well I already have 4 planted, and I got ten more....oops.

TOMATOES:

Green Zebra (2)- Love them. Got two just as a backup ??!. Green Zebra is part of my heart and soul. They are deliciously tart and tangy and when married with a sharp cheddar cheese sandwhich, you have perfection. In official terms, Green Zebra is: Developed in 1985 by tomato breeder Tom Wagner, this is an unusual and exquisite tomato chosen by Alice Waters for her restaurant, Chez Panisse, in Berkeley, California. The 2-inch round fruit ripens to a yellow-gold with dark-green zebra-like stripes. The flesh is lime-emerald in color that has an invigorating lemon-lime flavor. A great tomato for brightening up salads and other tomato dishes.

San Marzano (2)- From Italy. Compact and prolicic producer of bright-red, slim, 2-3 inch, plum-type, fruit over a long season. A paste tomato with pointy end, heavy walls and little juice, so it's great for tomato sauce. Crack resistant. Better tasting than Roma. Last year I ate these by slicing them and putting them atop crackers with humus. I mean really....just perfection. I think I need to think of some better adjectives cause perfection is about to be used alot!

Kosovo- A last year's fave. Love the story too. Originally sent to us by Glenn Parker of New Zealand, he writes the following about this variety: "In 2000, an old-timer came into my nursery and said that his son, who was a UN worker in Kosovo, had sent him seed the previous year of a beautiful Kosovoan tomato."

Slightly willowy growth, six to eight feet high, pink, fleshy, slicer-type fruit. Heart, double-heart, and large flat shaped fruit all on the same plant averaging one to two pounds in weight. Very tasty. Very early for such large fruits.

Church's- I haven't tried this one yet.....but grabbed it by a mistake. Was it meant to get into my buy pile? We will see! An heirloom from the Church family of Hot Springs, Virginia collected by Jack Schaeffer. Seed came to me through Chuck Wyatt, who thinks this variety may be a descendent of that great old tomato, Radiator Charlie’s Mortgage Lifter. This regular leaf producer delivers superbly flavored 1-2 lb. fruit. The wonderfully big tomatoey flavor has delicious subtle undertones.

Mexico- One that is a Gail customer favorite...her story was so interesting I had to try! Brought to the America by a Mexican family living in the Midwest. Our Tomatofest organic tomato seeds produce very large, indeterminate, regular-leaf, prolific tomato plants that yield huge sets of 1-2 pound, slightly flattened, irregular-shaped, dark-pink beefsteak tomatoes with terrific bold, tomato flavors. Plenty of sweetness with complementary acid flavors. Several customers who are growers of tomatoes for farmer's markets swear by the taste quality and visual appeal of the Mexico heirloom tomato. A perfect tomato for slicing fresh and thick for sandwiches and sliced up in salads. Once you select this variety it will be in your garden every year. A great showplace tomato for the County Fair. A Gary Ibsen personal favorite.

Soldacki- I think I remember loving this one. So I got it. Nuf said. A vigorous potato-leaf heirloom variety originally from Krakow, Poland and then to Cleveland around 1900. Yields large, dark-pink, slightly flattened globes that grow to 1-pound and have intensely lucious, sweet flavors.

Glacier- Gail said this is an early one...so just had to get it. An early, short-season, open-pollinated, potato-leaf variety that flowers when it is only 4-inches tall then sets loads of very flavorful 2 to 3-ounce, round, red tomatoes. Good flavor.

Old German- Another new one... I got carried away with old favorites and those to try! A Mennonite family heirloom from the Shenandoah Valley of Virginia. Big regular leaf plant yields 1-2 lb. beautiful fruits. Fruit color is yellow with red mottling and striping on the outside and throughout the flesh. Best color of several strains of this heirloom. Not a heavy producer, but fruit harvested is deliciously sweet and very decorative.

Brandywine- Brandywine heirloom tomato is Probably the first heirloom to achieve "cult status" within the growing popularity of heirloom tomatoes. A pink, potato-leaf, Amish variety from the 1880’s. Years ago, seed saving was done by individuals who understood that the greatest thing they could pass on to the next generation was some of the treasured food plants that had sustained life and had proven their value. One such pioneer was a man named Ben Quinsenbury, who lived in Vermont. He died at the age of 95, passing on his legacy. The Brandywine was Ben’s favorite tomato. In years of my holding tomato tastings for chefs and tomato lovers, the Brandywine has always placed as one of the top three favorites. It is legendary for it’s exceptionally rich, succulent tomato flavor. Fruits are reddish-pink, with light, creamy flesh that average 12 ounces but can grow to 2 pounds.

Cherokee Purple- Heirloom from Tennessee cultivated by Native American Cherokee tribe. Very productive plants producing loads of dusky rose to purple colored, 12 oz.-1 lb., beefsteak tomatoes with deep red colors to the interior flesh and dark shoulders. A very popular market variety because of it's rich, complex and sweet flavors. One of the best tasting heirloom tomatoes.

Yellow Pear- Clusters of small bright-yellow, pear-shaped fruit. Very tasty. Like eatin' candy

FLOWERS:

Nusturtiums
Forget me nots
Aster
Salvia Blue Angel

VEGETABLES: I have planted most of these on my own already, but had to get a few more...just in case :) All of the peppers are for my xmas presents of 'hot pepper powder' for egg omlets and such. Gonna try them in the 'topsy turvy' hot pepper plnater.

Cabbage Mix
Scallions
Sweet Cayenne
Thai Hot
Hot Pepper Serrano
Holy Mole
Tobasco
Hot Pepper Thai Hot
Kale Mix
Cabbage Stonehead
Mix Cabbage

Oh my....gonna be a fun growing season! And hopefully a good canning season too! All the news stories about BPA in the canned food we eat made me so depressed. So here is to not eating BPA!

Tomatoes are in!

2010-04-28T19:23:00.000-07:00

OK- pictures to follow, but here is my first gamble of the season :) I raised some tomato transplats ( from Gail ) in my cold frame and yesterday they went into the garden..... wow! I am thinking just because I planted them, we will get a frost --- but who knows. This year I am utilizing the 'water walls' that I bought to help protect these plants. So I planted the tomas according to the 'trench' method. I cut all the leaves off except the very tip ... dug a shallow trench, laid down the plants, and covered with soil except the tiny tip sticking out of the ground. The thought process is to cover the stalk with soil so that it becomes roots and it is close to the surface where it is warmer. Anyhow, I did this and covered them in landscaper fabric AND my water wellls. Updates as we survice the chillier nights!

Other update is I am planting round 2 of my beets, pok choi, bok choi, and lettuce in flats in my cold frame. I have all of my cold weather guys out in the garden flourishing, and I am getting itchy for more, so until I can plant my summer veggies, more green leafs for me!

Late April and still things to do

2010-04-19T18:43:00.000-07:00

Here is a list of things I still have to do:

Add manure to several beds
Arrange beds with interesting structures to grow tomas and beans etc.
Set up topsy turvy strawberries and peppers (new this year)
Cover all aisles with straw
Plant heat loving plants
Clean up around pond
Clean up and cover rose bed areas
Clean up and till around pool

So still a good list... note this does not include taking care of the garden!!!!!

Going from 0 to 60 mph quickly!

2010-04-19T18:40:00.000-07:00

So now that my dad got me 'garden ready', I have had the energy to really get going. Before I couldn't find 5 minutes to be in the garden - and now I can find 4 minutes, and do the work of 15 minutes! I guess I just felt too overwhelmed where to start - his jumpstart gave me confidence and determination! So last week I :

transplanted beets (all 4 varieties)
transplanted perpetual spinach
transplated Romanesco
transplanted petunias
transplanted cabbage
transplanted Rose Orach
transplanted New Zealand Spinach
transplanted basil and Sun Berries and Beet Berries
planted ALL POTATOES
weeded pathways
covered all beds in black landscaper fabric
transplanted Bok Choy and Pok Choy and spinach (into cold frame)

Ok- impressed? I am. I just got into it and amazing what I could do in a short amount of time. I did a good job of germinating my own seeds this year. I put them all in my cold frame and it worked so well since I didn't have to harden them off since they were 'born' outside! Ok- I am so very tired...and still have so much to do...but had to update!

Thinking of things to do

2010-04-19T18:35:00.000-07:00

2010 Garden Objective:

BE SMARTER, BE SIMPLER, GROW MORE FOOD, SPEND LESS TIME.

How do you think that will work?! I really need to use my smarts this year -- follow rules of thumb and repeatthings that have worked, and do it in 1/2 the time this year. Hmmph...lets see if it works!

It's Been Almost a Month!

2010-04-19T18:24:00.000-07:00

Well about a week ago I hadn't done anything in the garden due to my demanding children and work schedule. I was getting kind of depressed because I wanted to be outside in the garden .... but just had too many other things to focus on. Well I am happy to report that my guardian angel dad came into town and totally got me ready for this growing season! He is a rockstar and I love him to bits. Here is what my dad did:

Fixed deer fencing
turned soil in all beds and covered with manure
picked up and stacked 25 bales of hay for my paths
built 3 beds
Got all of my potato bags ready
Added rabbit protection around entire garden
Planted my blueberry plants
Mulched raspberry plants

I mean he is a true angel! I needed this help badly and now I feel I am ready for the growing season. THANKS DAD!

Potatoes have arrived!

2010-04-19T18:23:00.000-07:00

So I have truly lost it....I ordered $65.00 worth of potatoes this year.... I haven't spent $65 for potatoes ... ever! Meaning I don't eat enough potatoes to warrant such a cost, what was I thinking? Oh well...I know have potatoes tucked in EVERYWHERE. I have 4 potato bags, 1 converted tomato bag, 2 cedar circles, one broken 'utility tub' now converted potato bin, and several other locations where tators are tucked away..... should be a fun ride! Here are the varieties I got:

Caribe- One of the earliest and prettiest potatoes you'll dig. Deep purple skin with snow white flesh. Can be quite large with good yields. Good for boiling, baking and frying. Lovely as a new potato. Very early maturing.

Carola- The best yielding yellow-fleshed potato we have ever grown here in our central VA garden. Heavy yields of medium-size potatoes with a light beige skin. They sunny yellow interior has a smooth creamy texture suitable for baking or frying. Mid season.

Cranberry Red- Considered the best of the red-skinned red-fleshed varieties. Excellent for potato salad because of its low starch content. Smooth texture and high yields. Early to mid-season.

Rose Finn Apple Fingerling- A favorite amont fingerling fans. Beautiful rose color with moderately dry yellow flesh. Reliable and high yielding.

Russian Banana Fingerling- Rare heirloom potato. Savory finger sized yellow tubers are exquisite baked, boiled, or in salads. Heirloom gourmet variety first grown by early Russian settlers. Crescent shaped tapered ends. Unsurpassed culinary quality.

So here goes nothing! Hope my neighbors like potatoes!

SPRING is in the air!

2010-03-18T17:32:00.000-07:00

We have had a whole week of 60+ degree days, my seedlings are coming up famously, my tatsoi is bolting, and we turned our clocks back- gardening season 2010, bring it on!! Here is an update of what is brewing on my end:

I am stalking Southern State's daily (a store for farmer's, gardener's etc.). I just stocked up on organic fertilizer, organic pest spray, granulated lime, seeds, more flats, and landscaper fabric. I also had to just buy ONE FLAT of cabbage and collards, I couldn't help myself!
Just limed my garden today (3/18) and need to wait 3 weeks to apply general fertilizer.
Have (4) 72 flat trays growing seeds. One has all beets, one has mostly herbs, one has veggies like cabbage, pok choi, sunberry, etc. another has lettuce and spinach. They are all in my cold frame and are coming up famously. Amazing how life can come from a little black ball.....
My tatsoi bolted in the cold frame so I keep them open all day/night.
Kale is growing quickly....so is my spinach I planted in November.
Planted peas yesterday (St. Patty's day)
Am teaching a class on organic home gardening on 4/17 for the College Park Committee for a Better Environment
Am presenting on SFG at the Booz Allen Earth day
Rhubard and bleeding hearts are coming up, my early wonders!

Now the things I need to do:

Pick up and spread manure
Buy and spread straw on my paths
Repair deer fencing
Put in chicken wire around outside to keep bunnies out
Fix the door into my garden
Move my strawberries into their own boxes
Get my potato boxes ready
Plant the blueberry bushes....if they live
Fertilize the garden
Put down landscaper fabric over all beds
Build supports for beans and tomatoes
Actually plant something!

Hmm...my TO DO list is so long! And now with two kids....this is gonna be alot harder.

My garden objective(s) are:

To plant more things near the house that I use everyday (lettuce, spinach, etc.)
Plant more beans so I can have some good protein in the winter
Grow lots more tomatoes so I can preserve them
Preserve more cherries!

Taking Winter Gardening to a new level!

2010-01-28T07:09:00.000-08:00

So my awesome dad gave me the greatest xmas gift of all time.... while visiting me in November her built me a coldframe that kicks butt! With $200.00 and some old windows, he went to work on building this amazing mini greehhouse that is currently giving us Kale, tatsoi, spinach and beets in the middle of winter! Here are the highlights?

The entire cold frame has three separate 'cells' that have their own window that can be opened and closed.
First two 'cells' are for growing vegetables, last cell is for compost. Hope is that the compost breakdown action will help heat this frame just abit
Veggies I am currently growing are spinach, 3 types of kale, beets, and collards
Inside the frame is lined with a thick foam that is silver sided to reflect sunlight.
Back wall is lined with dark gray bricks to hold heat
A thermometer shows the air temperature (soil temperature is usually warmer)
Used weather stripping to make the the closure with the windows tighter

So it is now January and the cold frame has been working superbly. It has been pretty cold here...down to the teens- yet the internal air temp of the frame has stayed above freezing. During the day it can get up to 40-50 degrees - so not so bad. Someday my dad wants to add a cube heater inside that will turn on when it gets to 32 degrees. For now though I am happy as I know the soil is warmer than the air temperature. Here are some pics:

I will post more updated pics -- but I can tell you that this frame allows us to make green smoothies everyday!

Winter Hiatus Over!

2010-01-24T06:22:00.000-08:00

I usually take a garden *break* after I have tucked in the garden for the winter until those enticing seed catalogs pull me out of my lull. Well I am officilaly out of my hiatus as I just placed my seed orders yesterday and I am gettting SO EXCITED FOR Garden 2010! As for my planning, here are some of the changes I would like to make:

Use my cold frame for some veggies that LOVE heat like my sprite melon
Grow alot more dry beans so I can let them grow all season and just reap the benefits once they are done (overall I am looking for ways to maximize my time and space out the preserving routine
Need to grow LOTS OF TOMATOES because I didn't have enough to can this year. Fingers crossed I don't get the blight again!
Trying some new varieties that I haven't tried again and may put aside ones I always plant. So I think I won't be planting butternut squash again, I love them but they don't last the winter well and I found some more interesting squash varieties
Preserve as many cherries as I can! My favorite this year was my preserved cherries on yogurt. I only had enough for 5 jars and I need MORE, MORE!
Preserve my apples as 'Apple Pie Preserves'
Grow beets, beets, and more beets!
Get certified as a Square Foot Garden expert so I can teach! Application underway!

For now, that is my plan, but it probaby will change soon!

My new BLOG! www.123FoodGardening.blogspot.com

2009-11-07T21:08:00.000-08:00

So I have finally figured out how I can help get the average person to grow their own food.....make it so simple that they have no reason not to! In my professional life I am a 'Usabilty' girl- I make websites and applications easy to use. So it got me thinking.... most people have little time to spare in their daily lives.... but if gardening was broken down to its simple parts, maybe some people would give it a try! My goal is to break down typical gardening concepts into three steps. I feel these steps will give people a basic understanding of what to do and will give people the information they need to actually TRY IT. So here goes -- check out my new blog: http://www.123foodgardening.blogspot.com/. I need to start really populating it - but stay tuned, lots coming now with the core growing season over!

Reflections of Growing Season 2009

2009-11-07T20:58:00.000-08:00

Everytime I put my garden to bed I get abit of nostalgia and I like to look back at the season.... Boy this has been a tough growing year. From crazy temps to bugs and animals that really kept me on my toes- my original garden plan got blown away pretty quickly. Even with all of the hiccups, I realized that my garden gave me hope, happiness, a healthy baby, and a healthy family. So you know what- it was a total success! Who cares if my pumpkins only ripened in November and I only had a handful of squash? Quoting my mum, "you had fun, didn't you? That is all that makes a difference." So I will continue to learn from what I did this year to plan my next years garden- but for now..... good night garden..... till spring comes and we meet again! This final harvest gave us lots of good things: sugar pumpkins, acorn squash, sweet potatoes, beet tops, dried beans, and hot peppers! Here is my tiny helper, Skyla, at age 2 months!

Fungus and Sweet Potatoes--- ick.

2009-11-05T08:58:00.000-08:00

So each year I harvest my sweet potatoes and some of them have black skin..... some have gorgeous orange skin. I am always back on the computer to figure out what it is... so once and for all, I am posting the reason here! It is a fungus - but the fruit is FINE TO EAT!

What is wrong with my sweet potatoes? (http://www.richmondregister.com/lifestylescommunity/local_story_301073528.html)

Amanda Sears
Register Columnist

Several people have either called or come by the office about their sweet potatoes recently. Their concern was with the dark discoloration on the surface of the sweet potatoes. Is there reason for concern? The answer is no. What you are seeing is a condition known as scurf. Scurf is a soil-bourne fungus that colonizes the skin of the sweet potato, causing purplish-brown-to-black lesions. These discolored areas are merely cosmetic injuries and the sweet potatoes are fine to eat.

Scurf is transmitted from infected mother roots to transplants and then to the field. Once there, it can persist in the soil for years. This fungi only effects sweet potatoes and its plant relatives, such as morning glory. Rainy conditions can increase the severity of the problem.

As a producer, be sure to use disease-free plants when transplanting. Consider using vine cuttings instead of root slips. Do not use transplants grown from sweet potatoes that contain scurf. Also, choose a field that has not grown sweet potatoes in the last three years. Thoroughly clean equipment after working in infected soil. This is a good practice whenever dealing with any soil-borne fungus.

If transplants are suspected of having this fungal disease, you can cut off some of the bottom portion of the slip, which is the area which will contain the fungus. If you choose to disinfect your slips with bleach, be sure to use a very diluted solution, such as one cap of bleach per gallon of water, then rinse thoroughly with pure water. If the solution is more concentrated, it could prove harmful to the slips.

There are certain fungicides that can be used pre-plant. If you are interested, please call me at the Madison County Extension Office, 623-4072.

So, are sweet potatoes safe to eat if they have scurf? Yes. In fact, I would feel confident eating them myself … especially if they are in the form of a pie!

First 'Light' Frost!

2009-11-04T06:52:00.000-08:00

So we got our first light frost last night. First week in November, not so bad! I checked to see what damage had occurred but even my pepper plants survived abit of cold. I don't think they will be so lucky next time. To this point I am still harvesting the following veggies!

hot peppers
dry beans
pie pumpkins
acorn squash
Papaya squash....amazing but true!
beets
herbs
lettuce
swiss chard
malabar 'mock' spinach

So not so bad for November. My kale is growing so hopefully we will have greens for the winter. As each plant finishes its life it makes the job of cleaning up the garden much easier ..... but we aren't done for the season yet!

Autumn in Virginia....

2009-11-01T13:33:00.000-08:00

So I am from Massachusetts but have settled in Virginia, and have a soft spot for New England Autumn. This year, the colors in VA almost matched that of my memories of Massachusetts..... Overall, fall is a time to wind down, tidy up the garden, relax and flip through seed catologs, and dream of the next growing season. I don't think I could take growing food all year round! I think both the garden and I need a break from one another! My fall activities include:

Move my worm composter into the garage and give them some good things to munch on
Clean up the garden, pull out dead plants and compost them, put away pots into the shed
Add mulched up leaves to all beds (especially the garlic bed)
Pick up some manure from a friend (If fresh let sit at least two months before you put on garden)
Inventory my seeds to see what I have left
Plant some kale and spinach seeds and see if they either sprout or will sprout in spring
Sit back and say, "wow...what a year! I can have even more fun next year!"

This year's Kale planting grid

2009-10-26T12:20:00.000-07:00

Here is my planting grid so I won't forget what I planted where!

Cherry Crisp Pie Recipe

2009-10-25T15:04:00.000-07:00

So an odd time to post a recipe for cherries, but since this is my garden blog and its purpose is to keep my most important thoughts organized - I am posting a recipe I would like to try. It is coming into winter and I froze alot of cherries from our tree this year- so hopefully this recipe will be a hit in January!

Cherry Crisp Pie (adapted from Michigan Cherry Marketing Institute)

1/2 a stick of butter
3/4 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
2 cans (21 ounce) cherry pie filling (I plan to use my frozen cherries abit sweetened with sugar and some cornstarch)
1 graham cracker crust (premaid or make yourself)

Melt butter is saucepan. Add in oats, flour, brown sugar, and cinnamon. Spoon pie filling into graham cracker crust. Sprinkly oat mixture over top. Place pie on bakcin gsheet and bake 375 degree until topping golden brown about 45 minutes. Cool and refrigerate at least 4 hours before serving. I may also try this with a normal crust as well..... Will post the review once I make it!

Growing Garlic- Easy as 1,2,3

2009-10-25T14:52:00.000-07:00

With some help from Organic Gardening.com, here is how to grow garlic, easy as 1, 2, 3! My aim is to break things down to their basic parts and to simplify the process so EVERYONE realizes that they can do it too! So many people think gardening is hard or that they need a green thumb, but you don't. You just need the basics and some confidence. http://www.organicgardening.com/feature/0,7518,s1-5-16-231,00.html#

OK- how to plant garlic:

Prepare the garlic cloves: Plant garlic form mid-September through mid October. Break the garlic bulb apart into individual cloves and soak them in a jar mixed with water, one tbsp baking soda, and one tablespoon of liquid seaweed (to prevent fungal disease and encourage vigorous growth).
Prepare bed for planting: Garlic grows best in rich, well-drained soil. Push cloves down 3 inches and space 6-8 inches apart. Plant fat part of bulb down so that the slender tip is on top.
Cover the garlic bed: Cover the cloves with 2 inches of soil and cover with 6-8 inches of compost, straw, or leaves. Shoots should poke through the mulch in 4-6 weeks. It will stop growing in winter and will resume in spring.

This year I had a great garlic harvest..... Nothing like fresh garlic. It may be the variety, but my garlic was super concentrated and wonderful! I am actually using my harvest for planting. I think this is a good cycle: plant many cloves, harvest the scapes (the flower of the garlic plant...makes wonderful garlic pesto) harvest the bulbs, eat garlic to your hearts content, use the rest for planting for the next season!

Speaking Engagement- November 13th!

2009-10-25T14:41:00.000-07:00

So I am speaking at the Sustainable Loudoun Green Living Forum on November 13th(http://www.lccss.org/GLF/) ! I will be presenting on Food Gardening: Easy as 1, 2, 3. How perfect for me! Here is the description:

Have you always wanted to grow your own food but felt overwhelmed at where to start? Do you think you don't have enough space or time to have a garden? In an easy and straighforward discussion, Linna will outline what elements are critical for food gardening, as well as provide some creative approaches to raising food. She will focus on methods that maximize both space and time to prove that anyone can raise their own healthy food.

Learn how to incorporate sustainable practices into your everyday lifestyle,
improve your quality of life, and save money while saving resources.

Yogi Tea!

2009-10-23T11:52:00.000-07:00

So a good friend made some Yogi tea for me during my maternity leave. I wanted to list the recipe and the background behind it. Here goes:

Yogi Tea is also available in pre-mixed packages and in tea bags. Yogi Bhajan says about the tea, " If you take a really good amount of Yogi tea, it will keep your liver very well. It is said to help the liver. And when we started in the sixties, people who had drug habits, who couldn't even move, we put them on Yogi tea. Yogi tea is actually a combintation of foods. It is a tonic to the nervous system. It can help to balance your system when you are feeling out of balance. It has been used often as a remedy and a preventative measure colds, flu and diseases of the mucous membranes.
Black pepper is a blood purifier.
Cardamon is for the colon. Together they support the brain cells.
Cloves help support the nervous system.
Cinnamon is good for the bones.
Ginger helps strengthen the nervous system and is very good if you have a cold, flu, physical weakness.
It can help women when they are experiencing menstrual discomfort, such as cramps of PMS symptoms. You can try making Yogi team with extra ginger when you are feeling a cold or the flu coming on.

Steak in a spoon- GROW MORE BEANS!

2009-10-18T14:37:00.000-07:00

So I read this article in Mother Earth News (http://www.motherearthnews.com/Grow-It/Bean-Gleaning-Season.aspx) and just loved it, so I am sharing it here. I tried my hand at growing beans (dried beans) and I loved it. They grew all season, dried on the vine, and then I just picked and put them in jars for wonderful soups all winter long. DEFINATELY going to try more varieties next year!

The October beans and most of the Flagrano flageolets are in the freezer, but still my garden is full of beans. As I gather pale pods of black-and-white Yin Yangs, I am amazed at the generosity of the sturdy little plants. Certainly I expected a nice harvest when I planted them, but their giving nature takes me by surprise.

And it's not just the 'Yin-Yangs.' Looking around, I find a bounty of forgotten beans worth gathering: abandoned French Duet pole filet beans holding blue-black seeds, and a few Peking Black crowder peas that reseeded themselves in a back corner of the garden.

Some of my finds seem too beautiful to eat, for example the nickel-size seeds hidden inside the long, leathery pods of Emperor scarlet runner beans. I toss them in the soup anyway. As they simmer in the company of summer's last tomatoes and peppers, their meatiness will make them seem like little steaks on a spoon.
The petite green limas are so precious that we eat them like garden caviar, slowly and in small amounts. They take forever to grow and are equally slow to shell, but there is no doubt that they are worth it. Besides, the bumblebees love them.
The biggest and best beans get set aside for replanting, but still it feels extravagant to be eating hundreds and hundreds of seeds. Satisfying, too, in a way that cannot be felt unless one grows the beans. You give them a home, bring them water when they need it, and step in when foxtail and crabgrass threaten to take over the planting.
It is a partnership in which you must keep up your end of the deal, and now you can claim your prize. As you run your hand through a bowl of drying beans, they might as well be gold coins. But what is the prize – the beans themselves, or the feeling of wealth that comes with having them? Either way, bean season is worth savoring.

Winter Garden Update- kale, kale and more kale!

2009-10-18T14:26:00.000-07:00

So every year I try to grow something during these cold and dark winter days. I have decided that I really love Kale and Tatsoi to blend into smoothies all winter long. This year I am trying some new varieties, here they are. I love buying seeds from Southern Seed Exposure (http://www.southernexposure.com/), they are 'local' to me and I really like supporting small shops like these.

Vates Kale: 55 days. [Selected from 'Dwarf Blue Curled Scotch' by the VA/AES.] Planted spring or fall. Overwinters well in the Mid-Atlantic region. Resistant to yellowing due to frost or heat. This is our most flavorful variety of kale, best when steamed, and good fresh as a garnish or salad ingredient. Pkt.
Red Russian Kale: 40 days. 'Red Russian' is an unusual and beautiful variety that grows 2' tall. Leaves are bitter-free, very tender, and are intersected by purple-pink veins, lightly tinged with purple on the margins. In cold weather the leaves turn reddish-purple and are very attractive. 'Red Russian' produces an early crop of very tender leaves. Pkt.
Hanover Salad Kale: 30 days. An extra early, fast growing Siberian variety with large smooth leaves. When used fresh, this variety has a strong, but good flavor, mild when steamed. Harvest leaves when small and tender. Best for early spring salads before other varieties mature. Pkt.
"This is great variety for adding to salad mixes and overwintering." -Radish Bruce
Premier Kale: Replaces 'Smooth Long Standing'. When over-wintered, the plants remain compact while developing new growing points on the main stem. This results in a higher production of foliage for spring harvest. Plants resist bolting 3 to 4 weeks longer. A vigorous growing, smooth-leaved variety with deep green foliage and scalloped edges. Pkt.

I am also getting Tatsoi, which I love for the mild flavoring and great use as a spinach substitute:

Mustard Tatsoi: 43 days. Rosettes of dark, thick green, oval-shaped leaves. Very attractive, easy to grow and long lasting. Excellent for stir-fry or salads. Pkt.

I am such a sucker for good seed descriptions. Just like information commercials, I just want to buy them all! I will keep track of which ones I really like this season. Last year I did kale, tatsoi and mustard greens- and I did NOT LIKE THE MUSTARD GREENS, so I am now just focusing on what I did like! For the record, strawberry kale smoothies are my ultimate FAVORITE! (recipe to follow once my kale is ready to eat!)

UPDATE: Here is a recipe from a friend for Kale and Bean soup!
Ingredients

olive oil
6 garlic cloves
onion
1 bunch of chopped raw kale (about 4 c)
4 c chicken broth
2 cans Italian beans (great northern, cannellini, navy), drained and washed
1 can of tomatoes (stewed, diced, whole)
1 can tomato sauce
Italian herbs, salt and pepper to taste
parmesean or romono cheese to top soup

Directions:

In a large pot, heat olive oil. Add garlic, onion, and tomatoes. Saute until soft.
Add kale and saute until wilted.
Add broth, beans, herbs, salt and pepper. Simmer for 10 minutes.
To serve, ladel into bowls and top with shredded cheese. Enjoy your Tuscan farmhouse cuisine! Serves 6 - 8

Capturing the Autumn Harvest- APPLESAUCE!

2009-10-16T06:16:00.000-07:00

So I always talk about taking advantage of what veggies and fruits are in season - this year I decided to try my hand at applesauce! My three year old son loves it, and I just had a baby girl who will want some healthy food in a few months. So with abit of help from a Mother Earth News Article on baking with applesauce(http://www.motherearthnews.com/Real-Food/Bake-With-Applesauce-Recipes.aspx) and my handy-dandy book, Busy Person's Guide to Preserving Food, I went at it. What I didn't realize it is the SIMPLEST THING EVER and so delicious! Also, in-season apples are a super price! $10 for a peck which makes ALOT OF APPLESAUCE. Here goes:

Wash apples - no need to peel. Make sure to scrub them well.
Core them and drop apple pieces into a heavy pot with an inch or so of water.
Cook until tender - keep heat low so not to scorch the pan or apples.
Puree the soft mixture (Vitamix works PERFECTLY). Return puree into the pot and add sugar or honey to taste. You can also add seasonings like cinnamon and cloves etc.
You can then freeze this and unfreeze as needed, but I like having it on my shelf so I hot packed them. I sterilized my jars and lids and put the hot applesauce in the jars and boiled them for 15 minutes. Once cooled the are good to go on my shelf! For more details on this, get the book Busy Person's Guide to Preserving Food, it rocks! (you can find it on my amazon page http://astore.amazon.com/wwwfoodscaper-20?%5Fencoding=UTF8&node=5)

Enjoy!
**Note if you have a vitamix, which is a specialty blender, you don't need to core the apples. The blender will literally blend the seeds and core into your sauce. Great source of fiber! But please, don't try this with other blenders....the vitamix is one of its kind! (http://www.vitamix.com/)

Pictures from this growing season...

2009-10-13T19:28:00.000-07:00

Harvesting Sweet Potatoes

2009-10-13T19:05:00.000-07:00

So for the second year I am growing sweet potatoes. For the record here are the tips for harvesting them:

When to Harvest? Frost and cold weather can hurt sweet potatoes at harvesttime even though you might think they're insulated underground. When frost kills and blackens the vines aboveground, decay can start in on the dead vines and pass down to the roots. If your sweet potato plants suffer a frost one night, cut the vines off right above the soil first thing the next morning. This may let you leave the potatoes in the ground for a few more days without injury. Try to dig the sweet potatoes on a dry, overcast day. Leaving them in direct sun for long can open pathways of infection that will damage the crop in storage. Dig gently around the hills, starting from a few feet away, so as not to slash any wandering roots with your shovel or fork.

Let Them Cure: Let the potatoes dry on the ground for a couple of hours. If you dig late in the day, don't leave the roots out overnight; you risk damage from cold weather and moisture. Don't wash the potatoes after the harvest, either. Sort any badly cut or bruised potatoes to eat first (they won't keep) and sort the rest according to size in boxes or baskets to cure before storage. Curing can be done in 10 to 14 days by keeping sweet potatoes in a warm, dark place with some ventilation. The temperature should be 80° to 85° F with high humidity. Under these conditions, bruises and wounds will heal quickly, sealing out rot organisms. After curing, put the containers of sweet potatoes in a dry, well-ventilated area at 55° to 60° F with a relative humidity of 75 percent to 80 percent. Under ideal conditions, you can keep a mature crop until the next early harvest. If you can't store your sweet potatoes under these conditions, you may want to cook and freeze your harvest. Sweet potatoes bruise easily and can suffer quickly when handled in storage. It's best not to pick through them too often.

Silence now Broken......

2009-10-13T18:58:00.000-07:00

So my life has been filled with ups and downs .... all things that have taken me away from writing, but not GARDENING :) So here is my attempt to catch up. Gosh, I have missed writing about the entire 2009 Growing season! During the season I thought my garden was a failure, but putting everything in context I think it was just a 'unique' garden year.

Here are the highlights:

Bugs, bugs, varmits, and more bugs. Such a loopy season of bugs. The season started out wet and cold....stayed cool, got very hot.... kinda like a roller coaster
Varmits caused alot of my crops to not make it on first attempt, I had to replant squash, beans, and endamame a few times.
Corn. I grew it and it was beautiful. I was so excited to have fresh corn then a big wind blew in and knocked them all down!
Squash bugs - they got my butternut squash AGAIN.
Tomato blight- got me this year. Only enough tomas for eating -- not much for preserving.
Expanded the garden ALOT.
Grew dry beans and am so happy I did, a must for next year!
Enough swiss chard to feed an Army!
Grew a 'kitchen garden' right outside the front door and it was a huge success! More veggies closer to the house is a great idea.

Ok- as more comes to me I will post!

Pie Cherries HARVESTING NOW!

2009-06-17T12:43:00.001-07:00

So my red rubies are back this year.....andthey are here like gang busters! Last year I picked a heap and told myself I had to prepare for this 'picking sprint' this year. Well it caught me off guard and I looked yesterday and they have peaked already! So tonight off I go! Last night Broden and I did start picking and he had so much fun. I love that I am raising Broden along with the harvest....he loves all the waves of fruit coming in. My rule is - during harvest time you gorge yourself on that fruit cause it only happens once a year! That is what we did last night, just pick and eat and pick and eat. When I asked him what he wanted for dinner he said, "CHERRIES!"

Here is something I just pulled from Mother Earth News, didn't know they were so good for you!

"Recent university studies suggest that cherries can reduce pain caused by arthritis or muscle strain, help prevent Type 2 diabetes and possibly slow the growth of cancerous tumors: all great reasons to eat more cherries and even plant a few trees yourself."

I will post some pics and recipes once I finish picking!

Garlic Scapes!

2009-06-17T11:01:00.001-07:00

Harvests are rolling in one after another! First strawberries, then peas, now cherries, and....GARLIC SCAPES! Last year I saw them, cut them, and did nothing with them. This year I am determined to try them out. I planted heaps of garlic so I have LOTS OF SCAPES, so this should be fun. For those of you that don't know what they are, I pulled these from other blogs/aricles:

"If you are a garlic lover, but haven't ventured beyond the bulb, grab up some garlic scapes now while they're in season. These long, curly strands that resemble green beans gone wild are actually the early stalks from a garlic plant. Growers remove the scapes to encourage bigger bulb growth. Lucky for us. The scapes have a mild garlic flavor that works perfectly in soups, stir-fries, pestos or just a simple scape saute. When you see them at farm markets, bring some home to try in this quick dip that makes a perfect appetizer for an early
summer gathering."

"Garlic scapes are the flower/seed stalk that shoots up from the garlic bulb. I like the way they curl and from what I understand if they not cut off they will eventually straighten out and bloom. The reason they cut them off they is so the bulb can get more energy to grow bigger and better. The farmers’ markets and the CSA shares in this area are brimming with garlic scapes. Judging by the comments I heard at the market this morning, not everyone knows what they are or what to do with them. Tonight for dinner I’ll annoint them with some olive oil and grill them just like I do asparagus. They can be chopped thick or thin and added to salads and stir-fries. My favorite thing to do with them is to make garlic scape pesto. It is super easy to make and refrigerates well for several weeks in a well sealed jar. I also plan on popping some into the freezer to top off my winter soups. I use this pesto on brushetta, pasta, eggs, foccacia, and just about anything I grill like shrimp, salmon, chicken. It’s also fabulous added to mayonnaise and smeared on a big roast beef sandwich. Now I’m hungry!!! "

So more from me once I try them, but here are some recipes I found online that I will be trying!

RECIPES:

WHITE BEAN AND GARLIC SCAPES DIP

1/3 cup sliced garlic scapes (3 to 4)

1 tbsp. freshly squeezed lemon juice, more to taste

1/2 tsp. coarse sea salt, more to taste

Ground black pepper, to taste 1 can (15 oz.)

cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough puree.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

SCAPE PESTO

The 6-7 garlic scapes, chopped

approx. 1 c. olive oil

1 c. grated parmesan or asiago cheese* (The latter tastes best.)

Use food processor and puree the scapes. Add olive oil, add cheese.

SAUTEED GARLIC SCAPES

Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.

2 tablespoons virgin olive oil

2 tablespoons dark brown sugar

8 ounces young garlic scapes, trimmed

1 1/2 cups coarsely chopped tomatoes

3/4 cup dry white wine

1/4 teaspoon freshly ground pepper or to taste

1 teaspoon salt or to taste

1 tablespoon chopped parsley

1/4 cup grilled haloumi cheese,cut into very small dice (see note below)

Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.

GARLIC SCAPE PESTO/HUMMUS DIP

*You may omit the spinach or pine nuts, for example, if you don't have them, but they are nice touches.

1-2 cups of garlic scapes

1-1 1/2 lemons

1 can chickpeas, drained.

1/8 - 1/4 teaspoon cayenne pepper

1-2 cups extra virgin olive oil

1-2 teaspoons salt

2-3 cups "tender" greens such as spinach, arugula, spicy greens

mix2-3 tablespoons sesame tahini

1 cup or more finely grated parmesan or romano cheese

1 cup pine nuts

Remove tops from 1-2 cups of scapes and reserve as decorations; cut in 2 in. lengths. Process with 1/2 - 1 cup olive oil in food processor for 2-3 min. until finely chopped.
Add drained chickpeas. Add 2-3 tablespoons sesame tahini.Add juice of 1 - 1 1/2 lemons, seeds removed.Add 1/8 - 1/4 teaspoon cayenne pepper, to taste. You (I) want it to have an edge, but not to be overtly "Hot."Add 1-2 teaspoons salt - I use kosher, but any will do. Salt to taste, not too much.Process until chickpeas are finely ground. You may want to taste at this point to see if more cayenne is needed. Note that the sauce will "heat up" as it sits.
Add 2-3 cups spinach or spicy greens or arugula, whatever you have, for more green color and to lighten the hummus. Process until finely ground and well integrated in sauce.
I also added 1 cup finely grated parmesan and a cup or so of pine nuts, also all ground in for another minute or two. You want the sauce to be smooth for dipping. The raw scapes resist chopping so they require a good deal of processing. The end result will still have a little texture from the scapes and the pine nuts - a good thing! As a dip, finish by putting dip in a bowl and dribbling fine extra virgin olive oil over it. As a future revision I would add some lightly toasted cumin seed: heat 1 teaspoon whole cumin seed in a skillet until it begins to be aromatic; grind it coarsely in a mortar; mix 1/2 in the dip. Sprinkle the remainder over the top.
This sauce / dip could as well be used as a pasta dressing or over a piece of fish to be baked. In this instance I served it as a dip in a bowl with peeled raw kohlrabi sliced thin and cut in half as chips. It got rave reviews.

Season is passing in front of my eyes!!

2009-06-16T08:50:00.000-07:00

So I am 30 weeks pregnant and for some reason I am really slowing down now...but my garden isn't!

Quick update so I don't forget:

Just noticed tart cherries are peak and ready to be picked!!
Packed up 28 lbs of strawberries from Robs (picked three weeks ago), YUM! (SPENT $82.00)
Thought I had an ant problem eating my beans.....instead realized I have a BUNNY ISSUE!
Peas have peaked and are now finishing up (yummy season though)
Sprite melons just not doing well.......saddness
This week garlic scapes came out
EAting lots of chard, YUM!
Seeds in beets/carrot/lettuce bed not doing well......not sure if bugs or what
Beans finally coming up after my ant/slug/bunny issue (still fighting this furry animal)
New eggplant planted after the flea beetle ate last one
cukes climing up, same with butternut squash
Gold Rush squash in the ground
Corn doing FAMOUSLY!
Onion seeds didn't come up well
Tomatoes finally doing well
Straw bales doing well so far (acorn squash and tomatoes)
Herb bed doing pretty well, not all my seeds came up
Walkway garden is ROCKING......

That is it for now! Gotta pick some Cherrries! Pics coming soon!

Pure Beauty

2009-06-02T13:25:00.000-07:00

Took this in the morning, and the picture came out great!

Man.....this year is BIZARRE!

2009-06-02T07:03:00.000-07:00

So this season is bizarre- started off HOT, HOT, got REALLY COLD, and now the days are HOT days and the nights COOL! Already I have some lessons learned:

Don't put out tomatoes and heat loving ANYTHING until you have 10 consecutive nights at 60 degrees. Tip from Gail. One of my tomato heirlooms didn't make it. Virginia coldness was just too much for this foreign variety :) Also my cukes and melons croked.
Bugs- with all of the rain we have gotten I have one zillion ants in the garden. I also had flea beetles devour my egglplant. SLUGS are also attacking my beans and tomas! So this year my approach MUST be different. Last year I shared with the bugs, this year they want more and I need to fight back.
Don't go crazy with internet gardening advice.....I poured baking soda over my beans to keep the ants away. Instead I killed the beans....oops. Next batch going in today.

Overall everything looks good though. Progress includes:

heaps of strawberries! Harvesting now!
Peas are now coming in....they all go right into my belly!
Corn getting taller by the day.
Acorn squash in the hay bales looking great.
Herbs slowly coming up.
Next batch of melon seeds sprouting in the garden.
Squash bed built and 'cooking'.
New bed for pollinating flowers and squash is built, needs one more tilling.
Potatoes I planted last year are growing.
Cukes are up as well!
Kitchen garden planted along front path - no more flowers, only veggies this year!

Below are some random pics:
Blooming peas
Kitchen garden. Growing golden chard, kale, and mini broccoli
Acorn squash on hay bale
Baby squash plants growing!

Full listing of Companion Planting

2009-05-29T08:11:00.000-07:00

So the garden is now planted and it is now time to think about keeping our plants healthy so we can reap the benefits of tasty produce! Herbs are easy to grow, add flavour to our food AND can help protect our plants from bugs and other pests. So think about planting a few of these herbs around your vegetable beds -- you will thank them! Here is a full listing of Companionable Herbs (taken from Tips for the Lazy Gardener by Linda Tilgner)

Basil: Companion to tomatoes, dislikes rue. Repels flies and mosquitoes.
Borage: Companion to tomatoes, squash, and strawberries; deters tomato worm
Caraway: Plant here and thre; loosens soil.
Catnip: Plant in borders; deters flea beetle.
Camomile: Companion to cabbages and onions.
Chervil: Companion to radish.
Chives: Companion to carrots.
Dead Nettle: Companion to potatoes; deters potato bug.
Dill: Companion to cabbage; dislikes carrots
Fennel: Most plants dislike it; plant away from gardens.
Flax: Companion to carrots, potatoes; deters potato bug.
Garlic: Plant near roses and raspberries; deteres Japanese beetles.
Horseradish: Plant at corners of potato patch' deters potato bug.
Henbit: General insect repellant.
Hyssop: Companion to cabbage and grapes; deters cabbaage moth; dislikes radishes.
Marigolds: Plant throughout garden; it discourages Mexican bean bettles, nematodes, and other insects. The workhorse of companion plants.
Mole Plant: Deters moles and mice if planted around garden.
Nasturtium: Companion to radishes, cabbage, and cucurbits; plant under fruit trees; deters aphics, squash bugs, striped pumpkin beetles.
Petunia: Companion to beans.
Rosemary: Companion to cabbage, bean, carrots, and sage; deters cabbage moth, bean beetles, and carrot fly.
Rue: Companion to roses and raspberries; deters Japanese beetles; dislikes sweet basil.
Sage: Plant with rosemary, cabbage, and carrots; dislikes cucumbers; deters cabbage moth, carrot fly.
Summer Savory: companion to beans and onions; deters bean beetles.
Tansy: Plant under fruit trees; companion to roses and raspberries; deters flying insects, Japanese beetles, striped cucumber beetles, squash bugs, and ants.
Thyme: Companion to cabbage, deters cabbage worm.
Wormwood: As a border, it keeps animals from the garden.
Yarrow: Plant along borders, paths and near aromatic herbs; enhances production of essential oils.

Work and Food Gardening life don't mix!

2009-05-20T11:57:00.001-07:00

So this season has been crazy, we had EXTREMELY hot weather (upper 90s) followed by very cool weather (low of 38 last night). It is about 2 weeks after mother's day which is the typical point for being able to plant your hot weather crops without the threat of frost. Well, Gail said her rule is, only plant heat loving plants once you have had 10 consecutive nights over 60 degrees. Well we haven't had that yet, but with my work schedule and people coming into town- I had to plant my tomatoes, cukes, and squash this weekend. Well wouldn't you know the temp dived and they all look 'star struck'....not in a good way! So ughh --- note to self for next year, follow the CARDINAL RULE: 10 CONSECUTIVE NIGHTS OF 60 DEGREES!

Moving right along...

2009-05-16T05:31:00.000-07:00

So we hit the eventful time of Mother's Day in Virginia, which is not only a weekend for me to spend as much time as I want picking out heirloom tomatoes to buy, but also the mark of the end of the frost threat! So that means in go the warm weather crops!

This year I again made my pilgrimage to Beauville Deer Farm in Basye, VA- where a great friend of mine, Gail Rose, took my breath away with all of the interesting varieties of veggies she is growing. These plants really do 'sing'...they are loved and are strong and healthy and I can't imagine getting my veggie plants anywhere else! This year, here are the tomatoes I am trying:

Green Zebra (a favorite of David's because of the 'tang'. Great for cheddar cheese grill cheeses)
Black Zebra
Kosovo
Aunt Gertley's
Oaxacan Jewel
San Marzano Extra Long
Sokacki
Brandywine

Gosh, how can you not love all of these names? Green Zebra is the only fave I am bringing back from last year, I hope to find a few more favorites!

OK, progress in the garden:

Planted a 'green smoothie' garden by the door. No more flowers, I need quick access to food! So by the front steps I have swiss chard, Kale, Rose Orach, and some mini broccoli Gail recommended
Corn- trying it this year, it is up!
Realized I have alot of space and not enough adults to eat- so....planted shelling beans, and lentils. Why not try?!
Planted two peppers from and Rosa Bianca eggplant from Gail.
Carrots, beets, radishes and lettuce seeds are in.
Onion seeds and sets are planted and coming up.
Herb bed is planted and coming up.
Dressed the garlic beds with more manure.
Strawberries in planters doing GREAT.

Oustanding items to do are:

plant cuke, sprite melons, butternut squash, gold rush zuccs, eight ball, and papaya squash.
build squash 'lasagna' beds
start straw bale garden beds http://www.beginner-gardening.com/straw-bale-gardening.html

OK- slowly but surely they are getting done! Ok-will take pics today and will post!

My garden - from rags to riches!

2009-05-08T06:54:00.000-07:00

So the winter gave a severe beating on my garden. The deer fencing was ripped up, my mulch swept away, my soil ravaged by the wind, and alot of weeds found a new home!!! I am a very neat and anal gardener, and the below pictures made me sick! So....once you see the transformation, you will see really how I 'roll'!

So here are the changes. I added weed barrier to all of my paths, made them nice and wide so I could move through the garden easily, used my bamboo to build planting grids and to mark my beds, and my dad helped me restring the deer fencing to make sure my garden is protected! Since these photos I have built a bean teepee out of bamboo, planted: onions, leeks, shallots, beans, corn, radishes, carrots, lettuce, heaps of herbs, swiss chard, and kale. In my bathroom I have cukes, melons, peppers, and eggplants growing.... what fun! I hope to buy my fave tomatoes at Gail's this weekend --- and get them into the ground!

Now everything just needs to grow! (note the tall spikey things are my garlic I planted last fall....)

Pic of my Indoor Harvest

2009-05-01T10:16:00.000-07:00

Just a picture of what I harvested this year from my 'bathroom garden'!

Silence = Busy = Good

2009-04-27T05:56:00.000-07:00

OK- now that gardening season is really starting to roll I realized I haven't been tracking it here! Spring always makes me feel alive and ETERNALLY behind in garden chores. I guess it really gives you a kick start in terms of 'waking up' and getting things done.

Beyond getting my food garden together, I have been giving some demonstrations on Vertical Gardening at a community garden opening in Round Hill, VA and this weekend at Purcellville's Smart Market- Farmers Market- Summer Market Opening day! So between this and my own garden- there is no extra time! Oh yeah, I also spoke at my company's Earth Day event on 'Growing Your Own Food' and got lots of nice notes saying how I inspired people to garden!

So for the record, every year I deal with the same pains as everyone else does..... My garden is horribly ugly and needs SO MUCH WORK! The wind caused havoc on everything, my soil, my deer fencing, my supports,....they all need repair! So beyond needing to add organic matter to all of my beds, and new beds, I have basic garden-keeping to do. Here is a list of what I have done thus far:

Added two massive piles of aged manure to all beds
Created 3 new beds
Added additional nutrients: greensand and limestone
Replenished my (2) lasagna beds (I am totally loving this method more than appending to my existing soil)
Made (2) lasagna beds in containters for strawberries
Laid down weed barrier throughout garden (multiples times because of wind ripping it up!
My dad restrung deer fencing and shored it up and made me a cool new door
Created new bamboo planting guides for each bed (kinda like square foot gardening technique)
Organized seeds by the beds I want to plant them in
Started squash, cucumber, melon, eggplant, and pepper plants inside
Planted onion sets and peas outside
Re-freshed my worm beds and moved them back outside

For now that is all! Phew, I just broke a sweat typing this! This weekend I hope to:

Lay hay down on all of my paths
Create a new cucumber 'patch' with bamboo vertical supports
Plant leeks, greens, swiss chard, and herbs
Mow my berry patch area
Reinforce deer fencing
Give vertical gardening demonstration at Farmer's Market in Purcellville

(note all of this is subject to how my 3-year old and babe-in-belly feel!)

Productive weekend!

2009-03-24T05:28:00.000-07:00

OK- here I am 4.5 month pregnant and I have a TON of garden chores to do...... So all I can say is this baby is getting a workout! This weekend I was successful at:

realizing how much work I really have this season
planted a Fuji, and enterprise apple, nectarine and pear tree
planted 9 heritage rasberries in the old 'grape' area
pulled down all deer fencing
planted peas
started cleaning up paths and re-mulching

So I am exhausted, the daffodils are up and I am EXCITED for this season!

Finishing my seed order....some interesting items

2009-03-08T11:29:00.000-07:00

As I have said in the past, Pinetree Seeds Catalog (www.superseeds.com) has some very interesting options. Here are some that caught my eye.

Cutting Celery- hardy annual can be used inplace of celery adn is easier to grow.the fine green leaves and thin hollow stems are especially good to flavor soups and stews.
Tyfon-Holland Greens- If you'd like to feed an army from an area the size of a coffee table, this may be the vegetable for you. This brassica is a cross between Chinese Cabbage and Turnips. The greens mature very rapidly to the size of a couple of feet. They can be cut early and often throughout the entire growing season. Unlike other brassica greens, Tyfon contains no mustard oil so the flavor is very mild.
Rose Orach- HEIRLOOM Orach has been cultivated for 3000 years. It is also know as butter leaves or mountain spinach and is in fact an excellent spinach substitute. The striking plants will eventually grow to 5' in height but you can begin harvesting the leaves when the plant is very young. Indeed the most tender leaves are available before the height exceeds 18". The fully mature plant is very ornamental and can be used in dried arrangements. Orach is primarily used in salads but can also be used cooked as you would spinach.
Merveille de Qautre Saisons- HEIRLOOM This lettuce is truly marvelous. It was the only lettuce in our trials that remained good tasting during an exceptionally dry and hot summer years ago, and continues to impress us each year we grow it. A bibb type, the leaves are wavy and light green with an overlay of red. Forms a loose 12" head with meaty texture and fine flavor.
Pai Tsai-Fun Jen- A very early and tasty semi-spreading green that tolerates both heat and cold well. About a month after planting you begin to harvest the light green leaves. When fully mature, you can chop up the snow white stems for stir fries.

Garden Checklist- MARCH

2009-03-08T08:26:00.000-07:00

So March is the time to turn 'a little bit' of that dreaming into reality....

Starting seeds inside: I can't go into all the specifics of how to grow inside....but here are some tips- pre-moisten your soil, press seeds into survace of mix to make good contact, remember seeds don't need light to germinate, only moisture and warmth, keep flats watered, add fertilizer to water once a weeks, avoid drafts and extreme temperatures.
Store your seeds and bulbs properly: Keep bunched onions plants in the refridgerator until ready to plant; store onion sets in cool, dark, and dry place; keep seed packets away from an over heated place until planting time.
Think about plant protection: For tender plants in chilly weather....use of hot caps, floating row covers, or water filled shields.
Got Asparagus? Well now is the time is to cut and shred old stalks, do a thorough weeding, stir up soil with a rake before new shoots appear, and work in fertilizer for upcoming crop.
If you are adventurous: You can try planting peas and onions in a raised bed (provide warmer temperatures and drier area when raised) It is a gamble, but peas are tough and can tolerate a cool wet spring start. Even later in march go for spinach and lettuce....isn't the risk worth it?

So all this is leading up to Apirl which is a busy month of preparing soil, adding organic fertilizer, creating your beds, tilling, and use of cold frames....

Garden Checklist- FEBRUARY

2009-03-08T07:35:00.000-07:00

OK- I have decided to summarize what should be happening in your gardening planning each month. I know I am abit late for February - but the tips still apply! March coming soon....

Start planning what you want to grow, and be realistic. First off plan your garden so it matches what you want to put into it. If you plan too big, and can't invest enough time, it will become an unsightly mess and you will get frustrated. If this is your first time, start small, but do it well, and you will build your confidenc. Once you have sketched our your beds and what you want to grow- make sure to figure out what you need to buy as seeds, and what you should buy as young plants. Note this is personal as you can grow all from seed yourself, but some need to be grown inside first (sometimes it is worth the extra money to have a nice nursery do this work for you) My rough list, things to be sown by seed: peas, beans, radish, lettuce, greens, carrots, beets, turnips, collards, kale, rutabagas, corn, vine crops, onion sets, okra, dill. Items I buy as plants: tomatoes, onions, leeks, peppers, parsley, chives, broccoli, brussel sprouts, cabbage, eggplant, and cauliflower.
Finish placing your seed orders: Places I love to shop from are www.superseeds.com (great variety for the home gardener, interesting types, lots of container vegetables too) http://www.southernexposure.com (a local source of seeds, got some interesting walking egyptian onions last year...anything local is good to me!) www.seedsofchange.com (has a few varieties I haven't found elsewhere.....golden chard!) and www.seedsaversexchange.com (just a good overall selection and excellent customer service! If your seeds don't sprout, they will send you new ones!)
Think about your soil.... Remember whatever improvements you make to your soil, you will receive back tenfold......So be good to your soil :) This includes testing your soil to see what nutrients you lack in (check you local extension service), and adding LOTS of organic matter. It is best to add it before the winter so it has time to break down, but anytime is good. So start adding your compost, any leaves, aged manure, grass clippings etc. If you are placing them fresh, consider learning more about the Lasagna method (http://www.no-dig-vegetablegarden.com/lasagna-gardening.html) of building a raised bed. Once you know what your soil lacks- be smart about what organic fertilizers you need like greensand, bonemeal etc (not based on what you are growing will help you decide what you need) Also, when in doubt, check the pH! That will at least give you a headstart on what needs changing. You should strive for a pH of 6.5.
Check what time is your 'last frost date' for your area. For me in Northern Virginia, Mother's day is the 'typical safe date'.
Sowing seeds inside: If you choose to start plants inside, make sure you have the right materials like a grow light, good seed starting soil, seed starting containers (either soil blocks or recycled containers), and you get the timing right. I once started cucumbers MUCH to early and they got long and lanky and I had to ultimately compost them, sad!
Do some outdoor cleanup: As the weather permits, start cutting back dead growth on your herbs and such and get a head start on your plants!
Be creative! Think about what and how you want to grow things. There are so many creative ways to grow vegetables. You may want to use raise beds, straw bale gardening (http://www.no-dig-vegetablegarden.com/no-till-gardening.html), vertical gardening, container gardening, or apply some edible landscaping principles. Just think about your space, the time you can invest and getting them started, and let your imagination go free!

So as you see February is about dreaming, planning, and getting ready for the warmer months ahead. As February comes to a close, I have:

List of items I need to do outside
Placed most of my seed orders
have sketched in my garden notebook where my beds are and what I want to grow in them
put out ads on Craig's List for mulching hay
Inventoried my garden and fixes I need to make (like my deer fencing needs complete rework)
Working on my 2009 garden objective.

OK- let's move onto March!

Slowly waking up....

2009-02-21T16:59:00.000-08:00

So this winter has been fierce- full of cold and gusty wind. I know I was looking forward to this period of rest, but right about now I am LONGING for the spring. I know it has been a long time since I wrote - but I guess I have been in hibernation too, we all need a break.

So as the days become longer and the thought of spring is actually a possibility, it is time to start thinking about GARDEN 2009! Beyond the economic crisis, I had already planned on growing a much larger garden. Last fall I made 5 more beds, so at least alot of grunt work is done. So here are the things I know I need to do:

Build up my new beds more. Need to add manure and leaves and other materials
Fix and expand my deer fencing. I need to surround my new beds AND fix the winter damage -- this is going to take the most work.
Buy and plant more blackberries and fruit trees
Re-build my bamboo trellace. The winter storms blew them all over the place. I need to replace and tie down with wire.
Find, buy, and spread hay/straw on my garden paths

So far, that is what my brain can muster up. My next entry I am going to list out my favorite seed and plant sources --- also I am going to start my monthy garden checklist!

Winter Garden UPDATE!

2008-12-19T05:46:00.000-08:00

So I haven't written for ages and so much has happened - from my winter garden, my indoor garden, and my 'winter veggie challenge'- so much to talk about!

A few updates are that I am now writing a column on local eating for the Blue Ridge Leader. Only two columns so far, but still- way cool!

OK, updates:
Winter Garden: So the frost and cold took over about a month ago and really killed everything back. I have the lettuce patch covered with a floating cover, and it is kinda keeping my turnips alive. My swiss chard looks very burned- even though I covered it with leaves. We get crazy strong winds at the house which keep everything nice and cold. The garden by the walkway in front is doing GREAT! I am still picking all the greens, and use them everyday for smoothies :) Actually the cold has helped since it has killed those green worms I was fighting before :)

Inside Garden: Looking good! My peas are up and I already harvested lots of greens from it. All of my other seeds have sprouted but not produced anything yet. I usually garden in the bathroom while Broden is in the tub -- and even he loves eating the leaves!

Mushrooms: I ended up growing the Shitake kit I bought for Luke and have lots of big Shitake's ready to harvest! What fun! Hard to keep them wet all the time, but very cool to see mushrooms growing.

Winter Veggie Challenge: So I am still true to not buying any veggies this winter. I am actually having fun with all of the frozen veggies. A snap to prepare since I pre-cooked them all before I froze them. The only issue now is that the little freezer has so much stuff in it, I can't find all the veggies I need!

Ok- gotta fly, but things are looking good!

It is cold...but my brain is on fire!

2008-11-29T15:01:00.003-08:00

So it may be too cold outside to do much, but inside I am gardening! I just grew my first harvest of sprouts and used them in some smoothies, and my indoor garlic has come up! Can't wait for some cuttings of these shoots. I also just finished writing my first column called Locavore Living for the Blue Ridge Leader, in Purcellville, VA. My first article was on growing an indoor garden, and my next idea is to talk about the Power of Greens. I am still harvesting turnips, kale, curly greens, tatsoi greens, and seven top turnips. I am also pouring over seed catalogs with ideas for next year! I even have a tentative garden plan....I am keeping things simple, but just growing more of what I love. Last year I did abit of everything, but time to grow lots more of what we love! I considered not growing Okra, but just got some very cross eyes from my mother-in-law, ok- it is back in the plan! Ok- gotta go!

Random Garden Photos

2008-11-19T06:02:00.000-08:00

Sweet Potatoes Dehydrating

Peanuts from GCF drying

Swiss Chard Harvested in late October

Gorgeous turnips from Potomac Veggie Farms

Lettuce harvest in October

Winter Garden

2008-11-19T05:48:00.000-08:00

Southern Curly Greens

Seven Top Turnips

Kale

Tatsoi Greens

It may not look like much, but I have four kinds of greens here and they are satisfying my family's need for greens this fall/winter.

It is Mid November and look at my harvest!

2008-11-19T05:45:00.000-08:00

Since I worked from home I could actually see my garden! Check out my harvest, YUM! I have turnips, and all types of lettuce here, all ready to go into my daily green smoothies- green never tasted so good.

GARDEN UPDATES - Mid November

2008-11-11T09:36:00.000-08:00

Would you believe I am just as busy now as I was in the spring? Well I am! Here is that I am working on:

collecting as many leaves as I can for me new beds, and covering up my winter hardy plants
digging new beds with a borrowed MANTIS tiller (it rocks!)
searching on Craig's list for free manure and spreading on beds
buying winter seeds- micro greens, sprouts, and some veggies for inside
preserving my greens: dehydrating, freezing etc.
mixing soil for indoor garden
cleaning up garden - putting things away- pulling out dead plants etc.
burning braches around property
moving worm bins inside garage
preserving harvested apples
protecting my 'greens' from icky green worms (hand squishing them)
reading seed catalogs for next year!
planting garlic and onions

So as you see, lots to do with little daylight to do it.

Garlic Listing....

2008-11-04T19:43:00.000-08:00

Ok, drum roll please.... Here are the garlic varieties I planted:

Broadleaf Czech

Chet's Italian Red

Chrysalis Purple

Tochliaviri

Georgian Crystal

Samarkand (Persian Star)

Shvelisi (Chesnok Red)

German Extra Hardy

Elephant Garlic

Russian Giant

I planted 1-7 in the bed in the garden, and 8-10 and the second bulbs within the pool area. YUMMY!!! Sleep well my cloves, see you soon! (got my sampler from www.seedsavers.org)

Garlic, garlic, garlic!

2008-11-04T05:58:00.000-08:00

So just a quick note that I finally got my garlic in for the winter. I planted over 11 varieties so should be a fun July next year.... I prepared the beds with 3-year old manure from George's farm and then I plan to blanket them with leaves and maybe hay. Fingers crossed that none of them get 'stolen' by the squirrels. I really am not sure if they like eating garlic bulbs - hopefully the smell will keep them away!

I will list out the varieties later, but they sure are interesting!

My new Logo!

2008-10-26T18:53:00.000-07:00

So for my business, Foodscaper, my awesome officemate made me a cool new logo!

October Updates

2008-10-26T18:24:00.000-07:00

So although the frost came and went, a few updates:

CSA ended last two weeks ago :( Last pick up we picked peanuts which was CRAZY weird and fun!
Picked up three truck fulls of manure, 2 from George, 1 from someone on Craig's list
Have been mowing leaves and grass to get more material for lasagna beds
Finally got garlic beds ready to plant!
Used mantis to till up old beds and working to create three more
Made 'mock' jelly with green tomatoes!
Dehydrating up a storm! Squash, potatoes, jalapenos, tomatoes, carrots, sweet potatoes etc.
Winter garden doing GREAT! All the greens are doing well.
Was on a cable cooking show talking about being a locavore and cooking in-season food!

Fabulous!

It came....killer frost.

2008-10-20T06:13:00.000-07:00

So I prepared, and it came- the first killer frost.

Here is my view this morning. I took off my tomato blanket which was covered with ice - not sure how they fared, I will see them this afternoon! What a blanket of white ice!

Ode' to the First Killing Frost...

2008-10-19T17:10:00.000-07:00

Well here I am, sitting in my warm house reflecting this year's garden.....tonight the first killing frost is predicted and I must say goodbye to this year's core growing season. Now don't get me wrong, things are still growing, my kale, tatsoi greens, garbanzo beans, lettuce, and turnips - but the bulk of my garden will look droopy and will destined for the compost pile.....

So my real adventure begins now. My objective for this year's garden was to grow and preserve enough food to feed my family (for veggies only) for the entire winter. I have diligently canned and dehydrated and frozen and NOW is my time to break into my stash. Wow - during the height of the season this day couldn't come quick enough, and now- it seems it came too quick. Here is a snapshot of all of the canned and dehydrated treats that are waiting to be cooked!

So in one last stance, I blanketed up my tomatoes in hopes it would protect them from the cold. I know, a futile attempt, but the attempt at least made me feel better, and provides a very funny picture!

More info on Winter Garden Plants

2008-10-09T08:18:00.001-07:00

Winter Garden -- things growing.

2008-10-09T07:16:00.000-07:00

So here are the things I am growing with some notes so I know how and when to harvest!

Southern Giant Curled Mustard

1935 All-America Selections Winner! 56 days. Brassica juncea. Plant produces good yields of large green frilled mustard leaves. Superb flavor. High in Vitamin A, B, and C. Excellent freezing and canning variety. A traditional Southern favorite. United States Department of Agriculture, NSL 6133. Plant Height: 24" tall. pk/100

Tatsoi Mustard
55 days. Brassica juncea. Plant produces good yields of flavorful mustard leaves. This oriental vegetable forms dense leaves that can be also be harvested as a whole plant and bunched. Excellent greens used in salads or cooked. pk/100

Seven Top Turnips
45 days. Brassica rapa. Plant produces high quality of tender turnip greens. One of the most flavorful fresh greens on the market. Roots are woody and should not be eaten. High in Vitamin A, B, and C. Excellent freezing variety. United States Department of Agriculture, NSL 6121. pk/50

Red Russian Kale (& Squire Kale)
50 days. Brassica oleracea. Early variety produces flavorful red and blue-green leaves. An heirloom presumably brought to America by a Russian trader. Very winter hardy, withstands colder weather.

Canning Adventures

2008-09-12T09:01:00.000-07:00

So I mentioned the amazing tomatoes I have -- and now I have amazing canned tomatoes.... I took teh plunge and figured out how to can, and you know what? It isn't that bad.

It does take a LONG TIME..... so giving cans away is truly a labor of love. I now have 14 jars, and would like at least 30 for the winter. I had fun making striated jars with red, yellow, and green tomatoes- cool!

The apples are now coming in as well -- so gotta start making applesauce and all that fun stuff.

How embarrasing .... two months have gone by?

2008-09-12T08:52:00.000-07:00

Gosh- how did this happen? Oh yeah, life, vacation, kids.....and squash beetles :)

So I know I haven't written in awhile, but my garden is now much different than it was just a month again. The first major change was when I came back from vacation in mid August. While I was gone, it was very dry, and although my wonderful friend, Natasha, was a wonderful caretaker- my garden got stressed and got attacked at all angles. My squash was under attach by squash beetles, and some other bug got my cukes and watermelon. That then spread to my butternut squash .... and gosh, what was left? Oh right, my tomatoes have been coming in very well, and I have sizes and all kinds of colors and shapes and flavors. The Okra is doing fine --- I seem to be the only one that loves that stuff.

Oh, must I forget, my SWEET POTATOES!!! I dug them up and they are amazing. Haven't tried them yet, but they look so great. It was such a surprise to pull up these massive roots. I have some pics of these I need to post.

So since my garden took a sharp turn downhill, I have ripped up all the old vines, and my winter garden is now in session. The only orignal item still growing from the spring is my tomatoes....everyting else is tilled up and ready for something new. Thus far I have planted:

kale
turnips
beets
carrots (why not?)
mustard greens
spinach
salad
chard
garlic
onions
black garbanzo beans

So we will see if and what comes up!

The Patty Pan Squash are coming....

2008-07-23T06:14:00.000-07:00

so the harvest of Patty Pan squash has been prolific. I went to just 'check' my garden and came back with all of these:

And blackberries I picked from my CSA!

Random photos of garden and property

2008-07-23T05:58:00.001-07:00

Ode to SUNFLOWERS!

2008-07-23T05:51:00.001-07:00

I just can't get enough of these sunflowers- they are all heirloom varieties with wonderful names and colors :)

SUCCESS with the clay oven!

2008-07-21T13:12:00.000-07:00

So last night I had my 'locavore dinner club' over and I tried out our outdoor clay oven. This was built many moons ago by some wonderful owners/gardeners using the clay from a nearby lake! Anyhow, although it looks abit 'rough' it worked like a charm. We had delicious pizzas: artichoke and sausage; and pesto/queso blanco/mozarella.

ONIONS are in!

2008-07-21T13:04:00.000-07:00

Check out my garden helper, Katie. She plucked out our lovely onions!

Check out my garden helper!

2008-07-18T10:44:00.001-07:00

Updated garden pictures....

2008-07-18T10:32:00.001-07:00

Updated Pictures- Veggies and Flowers, oh MY!

2008-07-18T10:17:00.001-07:00

Check out the latest progress on our sunflowers, random flowers, and veggies (including my first head of garlic)!

Thinking to next years garden...ALREADY!

2008-07-12T18:18:00.000-07:00

I had some wonderful veggies from Gail's garden today....and made me think I want to plant some more things next year.

GOLDEN SWISS CHARD- from abundantsees.org. Amazing taste, less bitter than normal chard. LOVED IT!
melons, some kind of sweet fleshy type
more DILL!
fingerling potatoes
Sunberry's
Blueberries
blackberries/rasberries
MORE garlic
that cherry tomatoe that I loved from Gail's....like little orange balls of goodness!
more chamomile
Kale
Beets
Turnips

OK, that is all for now!

BLUEBERRIES!

2008-07-01T11:05:00.000-07:00

They are here, and in the truckloads! Always remember, end of June is blueberry time! Here are some pics from Eagle Tree Farm, a U-pick place for blueberries. $4.00/lbs.

First cucumbers!

2008-06-26T07:56:00.000-07:00

wow! Went into the garden and was surprised to have two cucumbers waiting for the picking. The harvest has really begun!

Other devleopments:

Sour Cherries were at their peak two days ago. I can't pick or pit fast enough. Pitting takes the most time... I just hate to let them go to waste, have had several friends over to pick. I did make a cherry pie and it was so DELICIOUS can't wait to have some more in the winter
Hydrangeas in full bloom.
Planted thornless blackberry plants with the grapes
Got lots of Kale and Collards from GCF
Got blueberries from GCF :)
My dehydrator and pressure canner arrived, just need to learn to use them!
Put up first batch of pesto! (have lots of kinds of basil- cinammon, lemon etc)
Sunflowers are blooming, esp Moulan Rouge
Yellow Yarrow is blooming
Tomatoes are forming
Peppers are forming
Let peas go to see, as well as spinach and lettuce

For now that is it! No time to anything but pit cherries!

Today is only Monday?

2008-06-23T19:38:00.000-07:00

So today I FINALLY planted the 5 wine vines Sebastien gave me (had to clear out the scary forest around the grape vines). So phew, that done.

I also planted a thornless blackberry where one of the grape vines died.
I tied up more of the tomatoes.
I picked more cherries.
I NEED to harvest more swiss chard!

In summary, everything is growing VERY well......watermelon looks good, bird house gourds are going up, pole beans have gone up 7 ft already, peas and lettuce and spinach are going to seed so I can save for next year.....and.....swiss chard is ready for harvest #3.

SOUR CHERRIES

2008-06-23T07:28:00.000-07:00

OK, so it is mid/late June and the sour cherries are totally ready and totally red and ripe and ready for the picking. I feel all stressed out as every day that I don't pick, I feel I am wasting them! My dehydrator should be here soon- so I plan to dry them as well. My cherry pitter is one of the best tools ever! So next year I need to be better prepared for Cherry season. Pics of the cherries and their #1 fan soon.

Check out the time lapse of my first batch of fruit leather! (first one are just cherries, which are now cherr-aisins)