Self Watering Strawberry Containers

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.

Share

Double Corn Chili Bean Bake

December 13th, 2011

Double Corn Chili Bean Bake

Need a quick meal to put on the table while you’re ‘busy’ doing holiday preparations?  This dish is a great way to ‘re-purpose’ leftover chili if you have about 4 cups from a previous meal.  If that’s the case it takes about ten minutes to put together & it’s ready for the oven.  But no problem if no leftovers – it’s still a relatively easy dish to make and you can get creative with the type of beans and seasonings.  Don’t be afraid to spice it up.  The corn mixture and cheese mellow the flavors.  But you can always keep the salsa jar or hot sauce on the table if you want to play it safe.

 Double Corn Chili Bean Bake

½ c. chopped onion

½ cup chopped sweet & hot peppers or 1 can green chiles

1 clove garlic, minced

2 T. olive oil

4 cups cooked kidney or black beans, or 2 cans, drained

2 cups chopped tomatoes preserved from your garden, of course, or 1 – 16 oz can

Hot sauce or salsa to taste

salt & pepper to taste

Optional:  Cumin (1-2 tsp.), chile powder (1 tsp.)

 

2/3 c. cornmeal

½ tsp. salt

¼ tsp. baking soda

½ c. milk, soy milk, rice milk or broth

4 T. olive oil

1 egg, beaten

1 ½ – 2 c. frozen garden corn, thawed

1 c. shredded sharp cheddar cheese

 

In lieu of that leftover chili – sauté onion, garlic & peppers in 2 T. of oil until onion is softened.  Stir in beans, tomatoes, chili peppers and seasonings.  Simmer until thickened or until most of the juice is evaporated.  Remove from heat.

Mix cornmeal, soda & salt in large bowl.  Combine egg, 4 T. oil & milk or liquid of choice.  Add corn & mix with dry ingredients.  Pour 2/3 of the cornmeal mixture into a greased 2 qt. baking dish.  Cover with the shredded cheese & layer the seasoned beans over the cheese.  Spoon last 1/3 of cornmeal mixture around edge of dish.  Bake at 350 degrees for about 35 minutes, until corn bread is done.  Makes 4-6 Servings.  Yum, it’s even good for breakfast!

 

ladling the corn - a work in progress

Share

Teaching an Old Dog to Teach

December 12th, 2011

The outdoor season is over for my 2011 Wisconsin garden.  I may do a little more clean up, and possibly drag in a few leaves to cover up some north beds, but the frost has already penetrated deep and there is nothing left to harvest.  There will be no more weeding or working the soil.  All my efforts now are in preparing for next year.

Gardening patterns and habits repeat themselves as you learn what has to be done to ensure a good harvest, but that hardly means every year is the same.  Change is constant and I’m always ready to try something new or modify what may not be working.  Here are a few new things from this year’s gardening adventure:

Cold Frame

I finally built a small cold frame.     I really didn’t put it to the test until this fall, but the results were excellent and it has me keen on trying more season extending structures.  Next year it’s going to be put to work early in the spring.

New bed

After shrinking my garden area for the past several years, I actually carved out a couple small new beds in the compost area.  The bed project was a test to back up my teachings on making the raised bed system I employ and the ease with which these beds can be formed and put to work.  The results were carrots, beets and peppers that I otherwise would not have had.

Planting Boards

I had been using planting boards for years, but my boards were just scraps of plywood I had laying around.  Not quite right, so this year I cut a couple to exactly the right size and I’m really glad I did.  It makes planting and working on my hands and knees much easier.

T-Post Tomato Trelils

I finally built the rock-solid tomato trellis I had envisioned for many years.  It put an end to the wind blowing over the cages and made it easy for me to string the vines up high.

And lastly, I became a teacher this year.

I’ve actually been giving talks about my garden for several years.  I’m a very loose disciple of the garden teacher Alan Chadwick.  What I really embrace is the open raised beds  of his teachings on intensive food production.  In the past  these talks were done gratis, but I’ve secured some paying engagements next year, and I’ve found that I really enjoy sharing my gardening experience with others.

To be a good teacher you have to keep learning.  And to learn you have to try new things.  I was quite happy with several new things I tried this year and I’ll continue to innovate in the garden in 2012.

 

Share

Sautéed Veggies with Volcano Rice

December 7th, 2011

Veggie skillet

Recipes are normally Judy’s and Geoff’s department and what you see here is totally Judy’s creation, I’m just putting it down on the blog because I found it way more than worthy.

Judy had to grab the phone to take an order and that’s a good thing.  On her way past me as she went to her desk she whispered, “stir the veggies.”  When I went to the stove, the skillet looked so colorful I knew I had to take a picture.

What we have here are several kind of green beans, some are purple, but they’re still green beans, leeks, garlic, and sweet peppers.  All from our garden and that’s cool.  They are being sautéed in olive oil and flavored with tamari sauce and toasted sesame oil.

Veggies over volcano rice

The finished stir fry was served over Volcano Rice with crumbled blue cheese.  The rice was seasoned with mushroom broth and cooked with a hot pepper, garlic, and a couple shiitake mushrooms for added flavor.  We buy several exotic rices from Lotus Foods at our local co-op.  Lotus is owned by some really nice folks we first met at a trade show in Chicago. They mail order if  their products are not available where you live.

How did it taste?  Well, as the great Louis Jordan said,  ”Mmm, mmm, mmm.  I’m such a hungry man.”   Judy’s not from Tucumcari, but she’s the one I did marry, and man, she sure can cook.

Share

Burning with Boss

December 4th, 2011

Our Woods

I posted recently about leaf burning and why I don’t think it’s such a great idea, even if it is allowed, but I was careful to mention that I’m not at all opposed to fires.  Being a relative land baron out here on my almost rural four acres, I would have some major disposal issues if I could not burn prunings, deadfall, and  other natural debris.

Just a little over half our property is wooded.  You can see a neighbor’s house to the east of us in this picture, but if the leaves were still on the trees you wouldn’t know the house was there.  The woods are a great screen from the traffic that goes by on our front road, which is a US Highway and the commuter route between Madison and the town of Jefferson, about 9 miles east of us.

I won’t earn any merit badges for forest management.  I do minimal work in the woods, but I do have to take down any dangerous dead or dying trees, and the deadfall into the lawn area is significant.   I’m also waging constant war against the forest as it encroaches into the yard and garden area, so there are always plenty of pruned branches to be disposed of.

Burning with Boss

So several times a year we have small to large fires to dispose of the trees, branches, and prunings.  It was cold and damp today and a good day for a small fire.  I kept feeding the fire for about an hour while Boss the cat gave me a lot of help. Tomorrow or the next day, when  the ashes are cold, I’ll shovel them up and mix them into  the compost pile.

 

Share

Pumpkin from the Garden to the Table

November 30th, 2011

Pumpkin Pie

Why pumpkin pie – and not a Hubbard or an acorn squash pie?  Just about any hard squash will make an excellent pie, but because pumpkins are pretty bland and flavorless as a stand-alone squash, they get relegated to fillings for pies and breads.  Most winter squashes are pretty tasty on their own so why waste them in a pie!  Someone long ago figured out that if you mix enough sugar and spices with the pumpkin you get a darn good dessert.  And besides it’s good for you.

To make the pie shown, I cut a couple of garden pie pumpkins in half & cleaned out the seeds.  They were then baked in a covered roasting pan at 400 degrees for about an hour until soft.  I got out my trusty old Foley Food Mill and enlisted Noel’s expertise at turning the crank to puree the pumpkin pulp.

Fresh cooked pumpkin is a lot moister than what comes out of a can so I just cut back on the amount of liquid normally called for in recipes.  In fact this year I replaced the usual milk with coconut milk.  I had 2/3 of a can leftover from a coconut curry that I had made earlier in the week and thought why not give it a try.  It worked very well.  With all the strong spices in the pie you don’t really notice the difference unless you’re looking for it.

Basically I started with the standard pumpkin pie recipe from an old Better Homes and Gardens cookbook and branched out from there.  E-mail me if you want an exact recipe but cooking is an experiment waiting to happen – so what are you waiting for??

 

Share

Garden Vegetable Coconut Curry

November 22nd, 2011

Garden Veggie Coconut Curry and Salad

 

Here’s a quick little lunch or dinner with veggies from the garden.  Add a side salad and you’re all set.

Garden Vegetable Coconut Curry

1 T. olive oil

1 medium leek, chopped

½ cup chopped onion

1 tsp. brown mustard seeds

1 ½ tsp. curry powder

1 cup veggie broth

1 cup sliced carrots

1 cup cubed potato, unpeeled

2 cups cauliflower chunks or florets

½ cup organic coconut milk

½ tsp. seasoned salt to taste

Heat olive oil on medium low.  Add leeks, onion and mustard seeds and sauté 5 minutes.  Add carrots, cauliflower, potato and vegetable broth and simmer for 15 minutes.  Top it off with the coconut milk and warm until heated through.  Sprinkle with the seasoned salt & pepper to taste.

This version is stew-like in consistency.  If you want to serve it with rice you might want to add a little more broth to make it soupier.

You can get creative with this recipe and use whatever vegetables you have on hand.  I usually like to have a potato in the dish to give it some substance but this concept should work in a lot of various ways including spinach or kale in the mix.

Share

Sweet Potato Leaf Quinoa Soup

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.

Share

Too Late for Dinner in the Garden This Year

November 16th, 2011

Deer in the Yard

Anneliese took this picture of a young deer in the yard this afternoon.  It was relatively fearless and Anneliese was able to get fairly close before it bolted.  Fortunately for us, the deer have not been much of a nuisance this year and did no garden damage.  I attribute a lot of that to Anneliese’s dog Zuri, who gets free day care with us while Anneliese is here working.  We also see Zuri a lot on weekends, when Anneliese is out and about and we become dog sitters.

Having a dog on patrol really keeps deer problems to a minimum.  The years I have not had a dog with the run of the yard, I’ve had significant deer damage, and I’ve had to resort to tall fencing and cloth covers to protect my precious vegetables.

Zuri

The deer did not leave the yard after Anneliese came inside.  Zuri was in the house barking wildly while Anneliese was taking these pictures.  We let Zuri out, and the deer quickly exited.

Share

When Autumn Leaves Start to Fall

November 12th, 2011

In the village that borders us a few blocks to the west and south, leaf burning is prohibited, but it is allowed and practiced as a seasonal rite in our township.  I’m not advocating a ban on burning, but I really wish the neighbors understood what they are wasting.  While I was working hard today to get as many leaves as I could into my garden, I could see at least four smoke trails in the neighborhood.  Too bad for the leaf burners, they could be making some beautiful compost for free.

I spent a lot more time weeding my garden this year than I should have because I did not do a good job last fall of getting my beds totally covered with leaves.  I’m determined not to make that mistake again.  Since I took the picture above I’ve drug in several more tarps full of leaves.  The south beds are now almost all completely and deeply covered.  I’ll keep dragging in more until I either run out of leaves or the weather puts an end to my efforts.

I began covering my garden beds with leaves about seven or eight years ago.  It pays off in many ways.  Weed growth is slowed down through the winter and the beds are noticeably softer in the spring.  In many instances all I have to do is rake back the leaf cover and start planting.  The beds that do not get planted right away have a thick leaf mulch to keep weeds from sprouting, and as I rake the leaves off the beds they break down in the paths and continue to suppress weed growth.  Of course, the most important benefits are the free fertilizer and compost the leaves provide as they decompose.  The tilth of my extremely clayey soil is noticeably improved.  Every year my beds get softer.

Raking leaves and dragging them into the garden is not the easiest  of chores.  This year I’ve employed mechanical assistance.  In years past I was dragging tarps full of leaves from the yard to the garden using only my brute strength.  I may still be a brute but my strength is fading, so this year I used the lawnmower and its 18 horses to do the heavy hauling.  It worked wonderfully.

And soon I’ll hear old winter’s song, but I know the autumn leaves are in the garden, where they belong.

Share