Author Archive

Self Watering Strawberry Containers

Wednesday, December 14th, 2011

In October I wrote about the project that I did with Save Our Youth making self-watering planters out of reclaimed five gallon buckets.  You can read the original post here.  I decided to modify the original design and turn it into a strawberry planter.

First a note about strawberries in Austin:  They are normally planted in the fall here and treated as an annual crop.  I’m a little late in my planting this year.  The plants fruit in the spring, but rarely survive Austin’s extreme summers, even with ample watering.  Therefore rather than spacing new plants further apart and allowing them to fill in via runners, a tighter spacing is used and runners are discouraged.

In the container that I built, I use a similar tight spacing, placing the bare root plants about five inches apart.  To build this container, follow the original steps for a self-watering planter.  See my post above or look at a video of Mike Lieberman’s original design here.

Make the markings for two rows of holes one about four inches from the top and another one four inches below the first row.  Mark the holes five inches apart in each row and offset the holes on the bottom row. This gives seven holes per row.  Use the same 1 1/8” hole saw used to cut the hole for the watering pipe in the original planter.  Since you will have to cut through both buckets, tape the buckets together first to keep them from sliding around.

Self Watering Strawberry Container

Marking the holes for drilling.

Use a 1 1/8" hole saw to make the holes for the strawberry plants.

Once finished with the holes, fill the container with pre-moistened potting mix up to the first line of openings.  Then carefully place the bare-root strawberry plants (in my case Chandler variety) in each aperture, getting the crown in line with the wall of the container.  Spread the roots out as much as possible.  Once one row of plants is in place add more potting soil, gently tamp it down and fill to the next level.  With the second row complete, add another six plants on the top surface and water them in.  Fill the reservoir via the copper pipe until water begins to spill from the overflow hole.

A little tape keeps the two buckets aligned during drilling.

The finished container prior to adding potting mix or strawberry plants.

Keep the crown right in line with the bucket and spread the roots out.

The planted strawberry bucket.

I’ll cover the container if we are going to get an exceptional cold snap or move it to a protected area, but otherwise it will stay on my front porch.  Come next summer, I’ll move it to a shady location to see if I can get the plants to survive the heat.  Strawberries can fruit as early as March in Austin.  Hopefully I will have some juicy berries in a few months.

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Sweet Potato Leaf Quinoa Soup

Sunday, November 20th, 2011

Since it’s getting close to the end of the growing season for my sweet potatoes, I decided that harvesting some of the leaves that have sprawled into my other garden beds would probably not affect tuber production significantly.  I’ve sautéed sweet potato leaves before and will post another recipe soon, but today I wanted soup.  The quinoa in this soup gives it some body to make it more filling.

Sweet Potato Leaf Quinoa Soup

Sweet Potato Leaf Quinoa Soup

  • 1/2 Onion chopped
  • 1 Stick Celery chopped
  • 1-2 Hot Peppers seeded and chopped
  • 1/2 cup uncooked Quinoa triple washed
  • 5 cups Veggie Broth
  • 3 TBS Rice Cooking Wine
  • 2 cups Sweet Potato leaves coarsely chopped
  • Avocado

In a medium sized pot sauté the onion, hot pepper and celery until the onion starts to turn golden.  Add the veggie broth and quinoa and bring to a boil, reduce heat and simmer for 10 minutes.  Add the sweet potato leaves  and rice wine and simmer for five more minutes.  Garnish with sliced avocado and enjoy.

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Seed Stratification

Thursday, November 10th, 2011

Last spring I started some Agastache mexicana seeds indoors but got very spotty germination.  I decided to investigate whether or not stratification would improve germination.  I think that it will.  Here’s the why and how:

Many seeds have built in germination inhibitors.  This prevents them from germinating until more ideal growing conditions are present.  Stratification is one method of mimicking natural conditions that seeds are exposed to prior to germination to “trick” them into germinating.  Since Agastache mexicana, also known as Mexican Hyssop or Lemon Hyssop, comes from the cooler highlands of Mexico I’m using a cool, moist stratification process similar to that used for prairie plants like Echinacea.

Some seeds can be put into a moist medium like peat or sand, put into a sealed plastic bag and put into the refrigerator for anywhere from a couple of weeks to a few months. The idea is to match the conditions of a cold, wet spring that the seeds would go through prior to germination.  Since the Agastache seeds are tiny and would easily get lost in the medium, I decided to broadcast them directly into a couple of small pots.  I then pressed the seeds gently into the moist sowing mix.  The pots themselves are sealed in a plastic bag, labeled and dated and put into the fridge.

Agastache seeds ready for stratification

Can you see the Agastache seeds? Me neither.

I will take these pots out in early January and put them under my grow lights.  Assuming that I have good germination success I’ll prick the seedlings out and transplant them into larger containers once the plants show their first set of true leaves.  The timing should work out for a mid-Spring outdoor planting in Austin.

Agastache seeds in sealed plastic bag with name and date.

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Have Noel give a vegetable gardening talk!

Wednesday, November 9th, 2011

Over the past couple of years Noel has been developing and refining his presentations on organic raised-bed gardening.  It’s about time.  After thirty years of growing lots of good food, he has learned a thing or two.  Below is the press release that we have put out touting his abilities.  Please feel free to share this with any groups that would want to hear Noel speak.

Noel Valdes

Noel Valdes

CobraHead’s Noel Valdes Speaks on Open Raised Bed Vegetable Gardening

Cambridge, WI – November 2011  –  For Noel Valdes, founder of CobraHead Garden Tools, it’s about helping people grow their own food.  A lifelong vegetable grower, Noel now speaks to gardening groups across the Midwest promoting organic raised bed vegetable gardens.  Noel’s methods have been influenced by the intensive techniques introduced to the United States by Alan Chadwick and popularized by John Jeavons, but over the past thirty years he has developed his own raised bed gardening style.

Noel’s method requires no power tools, uses few external inputs and provides high yields of delicious produce for him and his family.  Noel grows in over twenty raised beds producing everything from lettuces and other salad greens, to potatoes, sweet potatoes and other storage crops, to small fruits like raspberries and strawberries.  While his garden is relatively large, his methods can be applied by the home gardener who just wants to start with one bed.

Says Noel, “After years of implementing and practicing open raised bed gardening techniques and intensive home grown food production, I’m convinced that one person can easily grow up to a third or more of all the food requirements for a family of four or more in a very small area.  They can do this with relatively minimal inputs in both terms of time and money, without the need of power tools, and with organic and extremely sustainable gardening practices.”

“People are starting to realize that growing food using good food growing practices is necessary for both healthy people and a healthy planet.  If small scale growing techniques similar to the ones I explain were utilized by a large percentage of the world’s population, I’m sure issues of hunger would be reduced and the health of the earth and its human population would be greatly improved.”

Noel has presented at the Madison Garden Expo, The Chicago Flower Show, the Wisconsin State Master Gardeners Conference and the EcoFair 360 among other places.  In the coming months he will again present at the Madison Garden Expo as well as the Porter County Garden Fair in Valparaiso, Indiana.

For more information or to book Noel for a garden presentation contact CobraHead LLC. 866-962-6272.  info@cobrahead.com.  www.cobrahead.com.

Noel's Garden

Noel's Garden

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Black Bean Quinoa Salad

Tuesday, November 8th, 2011

I’ve made a couple of versions of this dish over the past few weeks and gotten a lot of compliments, so I figured that it was time to share.  Quick and easy to make.

Please keep in mind that the quantities listed are approximations as I don’t measure everything exactly when I cook.

Black Bean Quinoa Salad

Black Bean Quinoa Salad

One-half cup uncooked black beans (One cup cooked)
Two cups uncooked quinoa
Three celery stalks
One-half onion
Olive oil
Balsamic vinegar

Cook the black beans the way that you like them.  I tend to use garlic, onions, Mexican oregano and cumin with a hot pepper or two thrown in for good measure.

If the quinoa is not pre-washed then rinse it three times, then add four cups water and a little vegetable bouillon and bring it to a boil.  Once it’s boiling reduce the heat to low, cover, and cook for exactly fifteen minutes.  If the quinoa is still liquidy after fifteen minutes, drain off any excess water, but don’t cook it past the 15 minute mark or it will get mushy.

Drain the black beans and add them to the quinoa.  Chop the onion and celery and add these as well.  Splash on some olive oil and balsamic vinegar, give it a good mix, and you are done.

Options:  Throw in some chopped parsley or chopped cilantro.  Or, chop some fresh or steamed garden greens like chard and add these as well.

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Saving Our Youth with Self-Watering Containers

Wednesday, October 19th, 2011

A few months ago I came across Mike Lieberman’s website, the Urban Organic Gardener.  He posted several how-to videos about making self-watering planters out of reclaimed five gallon pails.    He does an excellent job explaining how to make them, so I’m not going to repeat all of the steps in this post.

I decided that this would be a perfect project to try out with the Save Our Youth Project of Red Salmon Arts, housed at Resistencia Bookstore.  We had already planted a small herb and vegetable garden, but since they had little soil and far more paved parking lot, containers made a lot of sense.

Czarina, Rene and the other staff and volunteers of Red Salmon Arts already do superb work with young people via poetry and arts.  They recruited me to add a gardening component to their workshops.

Below are our steps towards turning a bit of parking lot into a vegetable garden.

Jacob drilling drainage holes in the inner bucket.

I want to thank the staff at Central Market Westgate in Austin for providing me with empty peanut butter and almond butter buckets from their bulk department.  My friends wonder why my car always smells like peanut butter.

Cutting the copper tubing for the water inlet.

 

We modified Mike's design by cutting tabs into the bottom of the old yogurt container so that it wouldn't slide around.

Jacob and Crayvon adding the pre-wetted potting mix.

I find that adding some water to the potting mix prior to planting makes it easier for the soil to take up water.

Rene, Crayvon, Czarina and Jacob show off the finished planters.

Given the shift in Austin weather to some cooler fall temperatures we planted collard greens, chard and broccoli.  As the young people get the hang of caring for these plants we will probably make several more containers.  In total we spent about one hour making the containers and less than one hour planting them, making it an easy way to transform a patch of asphalt.

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Urban Roots Matching Fundraiser a Success

Monday, October 17th, 2011

We want to thank everyone who donated to Austin’s Urban Roots last month.  Because of all of your contributions we raised over $850 to help keep this inspiring youth agriculture program running strong.

We will be sending Urban Roots at least $850 worth of our tools and other products as a match to the cash donation.

We also want to thank everyone who re-posted, re-tweeted, facebooked, or otherwise helped get the word out about the fundraiser.  In particular, we want to thank Martín Perna who went above the call in publicizing this via his multiple social network connections including his personal blog.  To thank him, we are sending him our Garden Essentials Package.  Martín is also a talented musician, if you don’t know his work you should check it out here.

I’m looking forward to continue working with the young people and adults at Urban Roots.

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Help People Grow Food, Win Good Garden Gear

Thursday, September 15th, 2011

We’re giving away a CobraHead Weeder, a garden fork, and a kneeling pad, our Garden Essentials Package worth $89.95 to help Austin’s Urban Roots program – see the details at the end of the post. We’re also matching donations in kind with up to $1,000 worth of our tools and other products.

Austin has an amazing youth agriculture program called Urban Roots, a program of Youth Launch.

Darriyan and Autumm at Farmers Market

Darriyan and Autumn at Farmers Market

Now in its fourth year, Urban Roots is a youth development program that uses sustainable agriculture as a means to transform the lives of young people and increases the access to healthy food in Austin. By growing sustainably farmed vegetables, young people work together to serve the community, cultivate farming and business skills, learn the value of meaningful work, and discover how to eat and cook in healthy ways.

Markel and Fig Tree at Urban Roots

Markel and Fig Tree at Urban Roots

I’ve known about Urban Roots since its inception, and I’d been out to the farm several times to donate a few CobraHead tools. This past year Urban Roots founder Max Elliot invited me to be on the Farm Advisory Council.

Getting to know the program better I found out some important things. This year the young people at Urban Roots harvested 32,191 lbs. of produce grown on just 3.5 acres. They donated 10,929 lbs. of that to hunger relief organizations in Austin. The rest they sold at farmers markets, through their CSA and to local restaurants. Learn about Urban Roots from the young people themselves by checking out this video.

The program has thirty youth Farm Interns, a small dedicated staff, and over 1,000 volunteers who have given over 3500 hours of their time on the farm this year. For a great majority of these interns, this farm is the first farm they’ve ever visited. It’s a completely new environment and not like any park in town or like any green space in their neighborhood.

It takes money to run a program like this. We at CobraHead want to help Urban Roots raise $1,000 over the next two weeks. To do that, we are matching any cash donations between now and October 1st with an in-kind donation of CobraHead tools and other garden products up to $1,000. Click here to make a donation.

Your support in any amount, however large or small, is welcome.

$40 sponsors one youth Farm Intern for a full day on the farm.

$160 allows a crew of eight youth to volunteer at the food bank for a half day.

$1,600 sponsors one youth Farm Intern to work for the entire Program-Spring-Summer.

To encourage donations, we’ve added a contest to the fundraiser. Help us get the word out about Urban Roots and the fundraiser by sharing on Facebook, re-Tweeting, posting on your own blog or just sending an email to a friend. Then leave a comment here on our blog about how you have spread the word.

Whoever does the best job promoting this fundraiser (judged by our very subjective standards) will receive a Garden Essentials package. That’s an $89.95 value.

I look forward to continuing to work with Urban Roots and with your support the program will only get stronger.

Laughing Group Game at Urban Roots Farm

Laughing Group Game at Urban Roots Farm

Please click here to make a donation.

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Roasted Salsa with Papalo

Wednesday, August 31st, 2011

This year I decided to finally grow papalo, Porophyllum ruderale, also known as  quillquiña.  This herb has a flavor somewhat similar to cilantro, but unlike that plant, it has thrived throughout a summer of triple digit days.  Not having cooked with it before, it gave me an excuse to make a quick roasted salsa.

Papalo

Papalo in Geoff's garden.

Ingredients

  • 1-2 tomatoes
  • Several hot peppers, I used a mix of fresh and dried peppers
  • 1-2 cloves garlic
  • 1 small onion
  • a handful of papalo leaves, chopped
  • 1/4 tsp salt

Heat a cast iron skillet on low.  Cut the stems off of the peppers.  I leave the seeds in the peppers, but you can remove them if you want the salsa to be less hot.  Peel the onion and cut it in half.  Roast the tomatoes, peppers and onion in the skillet without oil and turn them occasionally.  Remove when they get a few black spots.

Roasting Salsa Ingredients

Roasting the salsa ingredients

Add the tomato to a blender and blend it first without the other ingredients.  You may have to cut the tomato into smaller pieces to get it to blend.  Once the tomato has liquified add the other roasted ingredients, a little at a time until they also get thoroughly chopped.  Then add the raw garlic, the papalo and the salt.  Blend another ten to fifteen seconds and you’re done.

Roasted Salsa with Papalo

Caution!

Note:  papalo has a stronger flavor than cilantro, so you may want to use a small quantity if you are not used to its flavor.

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Lao Cucumber Salad

Wednesday, August 17th, 2011

Last weekend I went to a wedding on the Lao side of our family.  I took advantage of the trip to learn how to make spicy Lao style cucumber salad from my cousin Kristi’s husband, Sie.

Ingredients

3 medium cucumbers
5-6 Asian hot peppers
1 garlic clove
1 ½ tsp sugar
½ tsp salt
3 small tomatoes
2-3 TBS fish sauce
1-2 lime wedges

This salad can also be made with green papaya.  If using papaya, peel it first.  The cucumbers only need to be peeled if the skin is really thick.

Using a sharp knife chop the cucumber rapidly and shallowly in a lengthwise motion, only cutting about a ¼ inch deep.  Once the cucumber has been cut all the way around slice off the thin strips and repeat.  Continue until you get to the seeds.  If the seeds are mature, don’t use them.

Cuttin cukes for Lao salad

Sie demonstrates his knife technique. Watch your fingers!

 

Chopping cukes

Close up on the cucumber chopping.

Slicing thin cucumber strips.

Slice off the long thin pieces and then chop another layer.

Set aside the cucumber and add the peppers, garlic, sugar and salt to the mortar.  Use the pestle to thoroughly crush the mix.  Make sure that you crush these ingredients at the same time as the sugar and salt to help prevent the peppers from flying all over the place when they are smashed.

Peppers, garlic, sugar and salt.

The hot peppers and garlic about to be smashed with sugar and salt with a mortar and pestle.

Add the cucumber slices and crush some more, but with more of a mixing action than a crushing one.  Add the sliced tomatoes, lime juice and fish sauce to taste and mix a bit more.

Serve immediately and prepare to cry tears of joy from the hot peppers.

Finished cucumber salad.

The finished salad, spicy and delicious.

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