BioMarkers win Green Thumb Award

January 24th, 2012

We’re pleased to announce that our BioMarkerTM plant markers won a Green Thumb award from the Direct Gardening Association this year.

BioMarkers

Now in its 15th year, the Green Thumb Awards recognize the best new plants and gardening products available each year from gardening catalogs and websites. The Direct Gardening Association (formerly the Mailorder Gardening Association) sponsors the annual Green Thumb Awards.  For more information, visit the Green Thumb Awards page.

BioMarkers are easy-to-read, durable, and ecologically friendly.
Big and bold with easy-to-read weatherproof labels, the markers are made to last many seasons.  The weatherproof labels can be printed on a laser printer or written on directly.  They will last a full season and are easily replaceable for marking the next year’s garden.

BioMarkers are made in Iowa by MCG BioComposites LLC from Duramze™, a blend of tough recycled plastic and corn cob fiber.  BioMarkers are available in three colors, Light Stone, Medium Brown and Dark Green.  To learn more about the BioMarkers or purchase some for yourself click here.

 

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Heat for Hot Peppers

January 13th, 2012

Last year I skipped using a heat mat underneath the flat in which I started my hot pepper seedlings.  That was a big mistake.  I had a germination rate of less than 10%.  This year I picked up a new heat mat and have had great results.

It’s already time to start hot peppers in Austin.  They can be transplanted into the garden as early as mid-March and it takes 8-10 weeks from the time seeds are sown until the seedlings are ready to transplant out.

Hot peppers germinate best around 80 to 85 degrees Fahrenheit.  Since I don’t keep my house that hot they need supplemental heat.  There are fancy heat mats that come with thermostats and soil thermometers, but I picked up a less expensive one that simply raises the temperature of the flat 10 to 20 degrees above ambient temperature.  For my purposes it has worked fine.

In the picture you can see that I’m also using a plastic cover over the flat to both retain moisture and heat.  The heat mat does make the soil in the flat dry out more quickly; I have had to mist the flat daily.  One thing to watch for with the plastic cover is that it may reduce air flow and get moisture levels too high, creating conditions for fungal growth on the plants.

The covered pepper flat.

My flat has 72 cells.  I planted 6 varieties of peppers on January 2.  I first began to see germination on January 6, but some of the seeds are just sprouting now, on January 13, and I expect a few more to still germinate.  The seeds that I had from the 2010 growing season are taking longer to germinate than the seeds packed for 2012, but the slower germination may also have to do with the variety.

I sowed two seeds per cell to ensure getting close to 72 plants.  In the cells that have two seedlings I’ll use a small scissors to cut out the weaker plant.  I don’t want to pull it out as that may disturb the roots of the remaining plant.

Pepper Seedlings

Once the peppers grow their first set of true leaves I’ll transplant them into 3 ½ inch pots.  I like to grow a lot of peppers, but I won’t need 72 plants; so I’ll have a few to give to friends.

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Kale Avocado Salad

January 12th, 2012

Still harvesting winter kale?  My friend Matt Gossage gave me the recipe for this salad.  I tried it for myself a few nights ago and decided to share it.  The avocado gives a creamy texture to the salad.

Kale Avocado Salad

Ingredients

  • One large bunch kale
  • Two ripe avocados
  • Fresh lemon juice
  • Salt
  • Course ground black pepper

Remove the stems from the kale and chop.  In a large bowl add ½ tsp salt.  Massage the salt into the kale with your hands and then let sit for 20 minutes.

Taste the kale to see if it is too salty.  You may need to rinse it once to remove any excess salt.  If you do rinse it, press out as much water as you can.

Add two chopped avocados, fresh ground black pepper and the juice of one-third to one-half lemon.  Mix and serve.

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Climate Change Brussels Sprouts

January 6th, 2012

January Sprouts

The weather in Wisconsin has been super freaky.  With highs of 50 yesterday and again today following a December with no snow and exceptionally mild temperatures, a lot of the locals are saying, “what the hey, this ain’t all bad!”  I have to say yes and no.  It’s kind of scary, and from a gardener’s perspective, in most ways not so good.

I love a deep snow cover on my garden beds.  The snow offers insulation and moisture.  And too many frost-free days can force perennial plants and trees to bud early.  If a cold snap does come after plants put out some tender new growth, serious damage can follow.  So while I’m enjoying the unusual warmth, I’m actually hoping things get back to normal.

An unexpected bonus of the warm weather was a January harvest of Brussels sprouts.  I’d given up for dead the mangy looking plants in the picture, but when I was checking things out in the garden this afternoon I found a nice harvest of sprouts in very good shape.  It did get down to six degrees a couple nights ago so I thought the sprouts would have succumbed to frostbite, but tonight we’ll enjoy fresh sprouts in January.  Hooray for global warming?

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Spirooli Is Where It’s At!

January 5th, 2012

Turning Slicer

Last September Noel & Anneliese were vendors at the Mother Earth News Fair in Seven Springs, PA.  The booth next to them was “Wild Success” promoting their raw foods and kitchen equipment.  When Noel called to ask me if I needed anything I said, “not really but if you see something really cool you can surprise me.”

Well ‘my surprise’ was a Spirooli or an Italian designed ‘turning slicer’ or ‘taglialegumi’ if you will.  I think it was Anneliese that decided I should have this.  She got herself a seed sprouter.  I never would have guessed that I ‘needed’ one but it has been fun.

Potato Noodle Curls

I’m sure it will get more use next summer when the zucchini are in full force and we try zucchini noodles.  In the meantime, as you can see from the pictures, we’ve been using it on potatoes, white and sweet.  We made noodles with one white potato and one sweet potato, but if you score or cut the veggie halfway through lengthwise it makes broken circles instead of noodles.

The potatoes were tossed with olive oil, seasoned salt, smoked paprika & cumin, and baked at 375 degrees for 30 minutes, turning halfway through.  They weren’t particularly crispy but were delicious anyway.  Experiment with the temperature when you try it.  The sweet potatoes tend to caramelize and blacken easily so don’t raise the temperature too high.

Curly Oven Fries

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Red Cabbage, Leek & Apple Walnut Slaw

December 30th, 2011

 

Cabbage Salad Ingredients

One of our favorite winter salads is coleslaw.  We had a really good cabbage harvest this year – red and green alike, so we are still eating this from our own garden.  Cabbage is a good keeper and we had 2 in the fridge just waiting for good things to happen to them.  We also had a few garden leeks lurking in the produce drawer and they make a great substitute for green onions when you want a little flavor but not the strong taste of regular chopped onions.

The ingredients for the salad pictured are:

2-3 cups red cabbage, shredded

1 red apple, cored and chopped

1 medium leek, finely chopped (white & light green parts)

¼ cup currants or raisins

¼ cup walnuts chopped, optional

 

Dressing:

Option 1:  1-2 T. seasoned rice vinegar or to taste

 

Seasoned Vinegar Cabbage Salad

Option 2:  1 T. seasoned rice vinegar mixed with 1 T. your favorite mayo & 1 T plain yogurt

 

Creamy Cabbage Salad

I don’t usually measure the ingredients for the dressing so go lighter if you’re unsure.  You can always add more.  Sometimes I’m in a cinnamon mood so I’ll mix about ½ tsp. into the dressing.

If you don’t have an apple, try some other fruit such as chopped oranges or tangerines.  This salad is very flexible, as most salads are, so use what you have available and create a new dish.  This salad along with a casserole or soup is all you need to round out a meal.

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Bring Back the Light

December 18th, 2011


The Winter Solstice is December 22nd this year, but we celebrated a few days early because it’s always easier to party hard on Saturday night as opposed to Thursday.

Here is Anneliese supplicating the winter spirits in front of the solstice fire while Geoff is a rather bemused observer.

The ancients took the winter solstice very seriously.   For some it meant appealing to the gods to make sure the days did not keep getting shorter until it was an eternal night.  A really good party around the fire and maybe a few sacrifices would make the gods happy and the days would start getting longer again.  We didn’t sacrifice anything last night (well maybe a few brain cells), but I’m pretty sure our celebration has staved off eternal darkness for another year.

 

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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.

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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

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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.

 

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