CobraHead Facebook Photo Contest

May 15th, 2012

We want a photo of you using the CobraHead Weeder and Cultivator or CobraHead Long Handle Weeder and Cultivator. You could win $200!

Do you have a favorite use for the CobraHead? We would like to see you in the garden using our tools! Between now and June 12th, upload a picture or pictures of you using the CobraHead or CobraHead Long Handle. Winners will be selected by the CobraHead team and will be announced in June. We will award prizes for the best three photos.

First prize is $200.

Second prize is a CobraHead Garden Essentials Package (CobraHead Weeder and Cultivator, Garden Padd Kneeler and Brook and Hunter Border Fork) worth $89.95.

Third prize is a CobraHead Weeder and Cultivator worth $24.95.

To enter please visit our Facebook page and go to the photo contest button.

Miese weeding Strawberries

Share

Interplanting Garlic with Greens

May 10th, 2012

Here are two videos about garlic and inter-planting garlic with salad greens.

garlic and cilantro

I plant garlic here in southern Wisconsin in late October.  I plant the cloves along the top of ridges of a raised bed that has been shaped into three ridges (or two troughs).  After I plant the garlic I mulch it deeply with straw.

I plant the garlic on the tops of ridges in my dense clay soil because garlic likes to be well drained. I’m minimizing the chance of the garlic getting water-logged then frozen as it goes through our often very cold winters under its insulating straw blanket.

In spring, I pull back the straw and inter-plant salad greens of all types along the edges of the ridges and in the troughs.  The greens are somewhat protected from the sun by the garlic flags.  The inter-planting gets me two crops out of the bed at the same time.

The first video shows how I use both CobraHead tools to help me remove the matted down straw.  The second video explains the inter-planting process.

Share

Asparagus Spring Onion Cheddar Cheese Scones

May 8th, 2012

Asparagus Cheese Scones

My favorite scone recipe is from the Wisconsin Milk Marketing Board – “Wisconsin Colby Cheese Scones”.

I think sharply flavored cheeses stand out more in this recipe so I usually use an aged cheddar or an aged Swiss cheese.  A little feta is good too, as is pictured above.  Sometimes I add herbs such as sage or rosemary.  Now during asparagus season cooked chopped asparagus and minced spring onions add a little extra ‘spring’ to the mix.

Substituting half of the flour with soft whole wheat flour also changes the flavor a bit.  You can use all whole wheat pastry flour but the scones tend to be on the heavy side although still very tasty.

Ingredients:

2 cups unbleached or soft whole wheat pastry flour or a mixture of the two

2 tbl. sugar

1 tbl. baking powder

¼ tsp. baking soda

½ tsp. salt

1 ¼ cups (5 ounces) sharp cheddar cheese, aged Swiss or feta cheese

½ cup sour cream or yogurt

3 tbl. milk

1 egg, beaten

¼ cup olive oil

1 to 1 ½ cups cooked asparagus, chopped (any leftovers?)

2 tbl. minced spring or green onion

Additional milk, for brushing scones

Preheat oven to 425 degrees.

Combine the flour, sugar, baking powder, baking soda, and salt in large bowl.  Add the cheese to the dry ingredients and mix lightly.  Stir in asparagus & onion.

In a small bowl, combine the sour cream with 3 tbl. milk, blend in the egg and oil.  Add to flour mixture stirring until the mixture forms a ball.  Scrape dough onto a floured surface.

Knead the dough 15 times, and divide the dough in half.  Pat each half into a 7-inch circle.  Cut each piece of dough into 8 wedges.  Place 2 inches apart on a greased baking sheet.  Brush tops with milk.  Bake for 10 to 12 minutes or until the bottoms are golden brown.  Enjoy with butter and/or jam.  Who needs bread in the house when these yummy scones take only a few minutes to prepare?

Share

Potting Off to a Hoop Tunnel

May 2nd, 2012

Hoop Tunnel

There are normally three steps to growing vegetables that require indoor seeding.  First you plant the seeds in a growing medium into a flat or a small container.  Second, you transplant the sprouted seedlings after they have established themselves into a second, larger container.  This is called potting off and it gives the seedlings room to expand both their root system and their leaf growth.  Then, when the weather is right these transplanted and firmly established seedlings go to their final growing place in the garden.

Potting off has always been a particularly onerous chore for me.  It is extremely time consuming.  It requires setting up many times more flats and cups than are required to get the seeds started, and since I don’t have a greenhouse to work in, it makes a big mess of my sun-room where I have to handle all these transplanted starts.

If the seedlings are left in the little paper cups I start them in, they soon show the effects of over-crowding.  They either get spindly or stop putting out robust new growth.

Tomato Seedlings

In many years, I’ve not kept ahead on potting off and many of my garden starts have been direct from the seed pot or flat into the garden.  I just had to hope for the best with my underdeveloped plants and I’ve usually gotten away with it.  It’s amazing how fast plants take off once they have room to grow.  But there have been numerous occasions when the little seedlings just did not have enough energy to kick in and I’ve lost plants due to my lack of diligence.

Last year, when I was way behind on getting my tomatoes, peppers, and coles moved into larger temporary quarters, and I knew I was not going to have the time to do things right, I put up a small section of low tunnel hoop and moved most of the seedlings directly from their cups into the bed.  The plants thrived and I was able to move them to their permanent place in the garden conveniently.

This year, I specifically planned to try this again.  Yesterday, I put up a hoop tunnel and got over 300 plants into a temporary bed in the the ground, not in pots, in a single afternoon.  I’m pretty sure I won’t be potting off to second containers again.

Hoops

I had all the inputs for the hoop house and it only took me about a half hour to set it up.  I took a little time to make sure the bed was weeded and smoothed out to receive the small starts.  I posted earlier about how to build a low hoop tunnel here.

In the earlier post, I was using agricultural fabric to cover the hoop tunnel.  For this tunnel, I purposely used polyethylene.

We are having thunderstorms off and on, right now, and I do not want my fragile seedlings to wash away or be inundated.  I may re-cover the hoops with ag fabric later, but for now, the poly is a good protector.  A disadvantage to the poly is that during the day, the plastic has to be removed or at least drawn back so the heat can escape.   Leaving the structure closed would almost certainly cook the delicate seedlings.

Planting

I set the tunnel up over a smaller bed with about 11 feet of growing space.  I could have used a larger bed, as I ran out of room by the time I was finished.  But better planning would have also worked.  I spaced the coles too far apart to start.  In this “holding tank” setup, the plants really don’t need much room.  They have way more space to spread out than in their little cups and they are only going to be here for three to four weeks, anyway.

I’ll probably have to do some re-arranging in a few days.  I’ll wait until the plants are over their initial transplant shock.  I need to space out the peppers, which I just moved in a clump from the seed pot to the ground, and I need to make some room for my celery and celeriac, which is still in cups.

Under the Hoops

We had thunderstorms last night.  The plants were under their plastic cover and well protected.  In this picture I took this morning, the plants are already happy and they will soon explode in their new home.  I have over 300 plants in here, so you can imagine how much time I’ve saved versus sticking each one of these into its own pot.

Share

Quick and Easy Spring Meal

May 1st, 2012

Salad and Oven Roasted Asparagus

Judy and I enjoyed a great light meal last night that was mostly from the garden – a salad with a side of roasted asparagus.

The roasted asparagus recipe:

Preheat oven to 400 degrees.  Wash & dry asparagus spears after removing woody ends.  In a large bowl pour in 1-2 T. olive oil,  mash in 1-2 crushed cloves garlic, 1/2 tsp. seasoned salt & freshly ground pepper.  Toss in asparagus spears & gently mix until well coated.  Place on a greased baking pan and roast for about 20 minutes, turning the pan halfway through.  We used about 1/2 lb. of asparagus, which was a good amount for the two of us.

The salad was mostly greens from the cold frame, some volunteer mustard and cilantro, and some spring onion.  Not from the garden are the walnuts, apples, and feta cheese, but it was mostly a homegrown meal.  The salad, topped with a shiitake vinaigrette, was just too good.

Share

Loquat

April 24th, 2012

Driving around Austin during the past couple of weeks I have seen hundreds of loquat trees, Eriobotrya japonica, loaded with ripe fruit.  Here the trees are mostly planted as an ornamental, in part due to their tropical looking foliage.  The fruit, however, is delicious.

Loquat Leaves

The tropical looking evergreen leaves make loquat a popular ornamental

Loquats are originally from China and are distantly related to apples.  My friend Bianca says that growing up in San Antonio, they referred to loquats as ‘Chinese plums’.  I find the flesh similar in texture to a plum but both tarter and sweeter at the same time.

My own loquat tree is only a couple of years old and is not producing fruit yet.  A friend was more than happy to let me pick a shopping bag full from his backyard tree.  The fruit is tasty raw, but does not keep long, so I decided to cook most of it down.

Bowl of Loquat Fruit

Loquat Fruit

I blanched the fruit for thirty seconds to make the skin easier to peel.  Using a paring knife, I cut off the end of the fruit as well as any bad spots.  After peeling all of the fruit I then picked out the large seeds.  They are easy to remove, but make up almost half of the fruit.  I cooked the fruit down with enough sugar to make a thick sauce.  For the amount of fruit that I had, I used a half a cup, which made the batch a little too sweet.  By the end of the process my bag of fruit had shrunk to a cup and a half of preserves.

Cooking Loquat with Sugar

Making loquat sauce

Use the preserves as a sweet topping or to flavor your own homemade ice cream.

Share

Getting Down in the Trenches for More Spuds

April 23rd, 2012

Potato Beds

I tried something new (for me) this year in planting my potatoes.  Geoff mentioned this method to me years ago and I never got around to trying it.  I kind of forgot that it was he who told me, but he was quick to remind me when I showed him what I did.   The logic is simple.  Plant your potatoes at the bottom of a trench, then hill up the dirt from the ridges of the troughs around the plants as they grow.

Potatoes only grow up, that is, their tubers won’t go down deeper than the mother spud used as a seed start, so hilling is a common practice to give the potatoes deeper soil to grow in and all kinds of methods are used to create the hills.  In years past I’ve never bothered to hill my potatoes.  I just planted them deep in my soft raised beds and hoped for the best, which was usually okay.  We’ll see if we get more production this year.

To create the troughs I first thoroughly broke up the beds with my broadfork.  I did two passes with the fork, first going from the center to the edge on each side of the bed, then moving along the length of the bed.  Breaking the soil in both directions made it easy to rake up the beds into troughs with a steel rake.  I put the finishing touches on the troughs to get them mounded as high as possible using a concrete workers draw hoe that I found at a garage sale years ago.  It comes in handy for exactly this purpose.

Tools for Troughs

Then it was down on my hands and knees, using my small planting board so I didn’t destroy the edges of the bed, to get the potatoes into the bottoms of the trenches.  I used a bulb planter to put holes as deep as possible and planted the potato seeds, which I had earlier cut in half and allowed to dry, spaced roughly a foot apart.  This is all new for me, we’ll see what happens.

When the potatoes send up their sprouts from the bottom of the trench and and get about six inches high, I’ll pull  soil from the middle ridge and mound up soil around the individual plants.  As the plants  get taller,  I’ll use the soil from the outer ridges to get as much soil surrounding the individual plants as possible.  I may even use some mulch, I’m thinking of straw mixed with soil, to get the mounded plants as tall as possible.  The plants should be setting more tubers as they grow upwards and the harvest should increase significantly depending on how good a job I do of building the mounds.

One of the two beds is planted with Adirondack Blue, a blue fleshed potato that we’ve grown before and like a lot.  The other is Carola, a yellow potato that I have not grown previously.  I still have to get in a bed of Rose Finn Fingerlings that I have seed for and I’ll probably plant a red skinned potato of some type, as well.

It’s not at all late to still plant potatoes, in fact you have a very wide window of opportunity with this crop.  The grower I bought my seed from actually plants his crop in June.  He says that gives him two advantages – a later harvest means a longer period for storage, important as he’s selling seed, and he says he has much less problem with potato beetles.  I’ve planted potatoes very late several times, too.  Only because I was behind in my garden tasks, not for any scientific reason, but I’ve still had good crops.  I’ll let you know how this method turns out for me.

Share

Cream of Sweet Potato Soup

April 11th, 2012

I still have sweet potatoes from my fall harvest.  I made this soup a couple of weeks ago for some guests.  Easy and filling.

Cream of Sweet Potato Soup

The soup, garnished with fresh Mexican oregano.

  • 3-4 large Sweet Potatoes, peeled and cut into 1″ chunks
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 2-3 garlic cloves, chopped or crushed
  • Olive oil
  • Fresh ground black pepper
  • 1/2 tsp Caraway Seeds
  • Vegetable stock
  • Rice Milk (or soy or dairy)
  • Fresh Mexican oregano or other fresh herb for garnish

Sauté the onions and celery in olive oil.  Add the sweet potatoes and enough vegetable stock to cover.  Add the garlic, caraway and fresh ground pepper.  Cook until the sweet potatoes get soft.

Use a blender to puree the soup.  Be careful and never fill it more than half full at a time.  Put a towel over it when you blend so that you don’t accidentally splash yourself with hot liquid.

The mixture will probably be very thick.  Add some warmed rice milk until it gets to a more soup like consistency.  You could use dairy milk or even heavy cream here if you wanted a very rich soup.  Garnish with fresh Mexican oregano or another fresh herb like thyme and serve.

 

Share

Seed Giveaway Winners

April 3rd, 2012

We are pleased to announce the two winners of the Botanical Interests’ Seed Collections!

Janiece won the Basic Bounty Veggie Garden Collection.  Her favorite vegetable to grow is the  Sugar Snap pea.

Basic Bounty Veggie Garden Seed Collection

Basic Bounty Veggie Garden Seed Collection

Chris McDiarmid won the Heirloom Tomato Seed Collection.  That’s good, because her favorite vegetable to grow is the tomato.

Heirloom Tomato Seed Collection

Heirloom Tomato Seed Collection

We picked our two winners at random from the 94 entrants who all left a comment on our blog naming their favorite vegetable to grow.  Tomatoes were the top choice, with the second pick probably being Sugar Snap peas.  But entrants named vegetables as varied as sorrel and bitter melon, with more well known choices like cucumbers and zucchini also making an appearance.  See all of the comments in the original post here.

Thanks to Botanical Interests for providing the seeds and thanks to everyone who participated!

Share

Seed Giveaway

March 22nd, 2012

Our friends at Botanical Interests have given us two of their seed collections to give away.  The Basic Bounty Veggie Garden Seed Collection includes Bean-Bush Blue Lake 274, Corn-Bodacious, Leaf Lettuce-Salad Bowl Blend Organic, Sweet Pepper-Sweet California Wonder Organic, Radish-Cherry Belle, Summer Squash-Black Beauty Zucchini, Tomato-Better Bush.

Basic Bounty Veggie Garden Seed Collection

Basic Bounty Veggie Garden Seed Collection

The Heirloom Tomato Seed Collection includes Cherry Red & Yellow Pear Organic, Aunt Ruby’s German Green Organic, Beefsteak Organic, Black Krim Organic, Brandywine, Cherokee Purple Organic, San Marzano Organic.

Heirloom Tomato Seed Collection

Heirloom Tomato Seed Collection

The contest rules are simple.  Leave a comment below and tell us the name of your favorite vegetable to grow (or would like to grow if you’re a gardening newbie).  The deadline for entering is Saturday, March 31, at midnight CDT. We will pick two winners at random on April 1st, one for each seed collection. Winners will be notified via email, and then announced in a followup post.

Happy gardening.

 

Hi all. The deadline for entry has passed, and we have selected two winners. The winners will be announced in a followup post once we hear back from them. Thanks so much to everyone for participating!

Share