Tag Archives: gardening

We’re still here!

Its been quite a while since we’ve posted anything, but here’s a sampling of what we’ve been up to lately:

Here’s the wide view.  The 30×100 foot garden is along the left, pathway for the truck in the center, and then a 30×30 foot squash/watermelon/pumpkin patch on the right.  A few chicken pens are visible way in the back.

Zucchini in the front, cucumber trellis in the middle row with Armenian, pickling and lemon cucumbers.  The lemon cucumbers are by far our favorite.  Behind the cucumbers are runner beans that aren’t climbing, and then two beds of kale, broccoli, cabbage, lettuce and cauliflower.

Two rows of sweet corn, 100 row feet of potatoes and then one row of artichokes.

Here are our leeks and onions.  Looking a little thirsty, but also tasty!  The rest of the three or four beds were failed direct seedings of beets, parsnips and carrots.  Not pictured is our four Belgian endive plants that we’re very excited about.

In the foreground are two large tomatillo plants.  Further back are several rows of tomato plants.  They are struggling terribly.  It’s due to a mixture of a late start, transplant shock and overall bad tomato growing conditions in our area.  We’ve been told that tomato blossoms shatter when the temps are beyond mid nineties.  We do have at least one tomato, despite all this.  Not pictured are two rows of direct seeded herbs that never came up (except for the cilantro) and we think it is that we didn’t water them enough.

Courtney grew a row of Hopi Red Dye Amaranth in front of the sunflowers.  Outside the fence you can see our 15 plants of rhubarb that we transplanted from our friend earlier this spring.  We did not harvest these at all this year so that they could focus on putting down roots.

And now on to the animals.  Well, you missed the broilers – they’re already in the freezer.

Here are our Buff Orpington laying hens.  We have 13 of them, along with 7 Americauna hens.  The Buff Orpingtons are a dual purpose breed that are great for eggs and meat.  We plan on breeding our own and never needing to buy chicks again.  Courtney has an article planned for the future describing in full detail how we chose this breed.

We started the season with four Broad Breasted Bronze turkey poults, which are all now dead.  Three died of supposed genetic disorder where they go lame.   The fourth was lost to a fox… another story for another day… still not over it.  Above you can see a beautiful heritage Bourbon Red turkey that is 20 weeks old that we bought this past weekend along with the three Blue Slate chicks.  The blue slates will breed, so hopefully we’ve got a male and a female in the bunch.

Originally I had planned on buying two pigs for the year.  Courtney convinced me that we needed to tell everyone we have the “Three Little Pigs” so I had to get one more.  I love piggies, so it was an easy decision.  They love their mudhole and eat anything we throw in to them.

And of course how could we forget Cowboy and Wolfey!?  They absolutely love the wide open spaces we have out here in the country.  And how about that lawn?  We have a dirt lawn, and don’t really care.  Grass requires water, a lawnmower and wouldn’t grow anyways with the dog and kid traffic.  We’d rather spend our time on stuff we can eat.

All in all, life is great.  We’re very busy, but doing things we love.

Thanks, Robert.

Gardening tip: Make all beds the same size

It’s garden planning time around our house.  Just so you get a feel for what it’s like around our house right now, our coffee table is stacked high with gardening books, seed catalogs and graph paper.  Robert and I are both obsessed and our poor children have to either scream for our attention or physically remove the book from our hands.  I like to think that I am the master gardener in the house but he seems to think that he is.  This leads to many arguments over where to plant things and what to plant.  Our latest argument is about how much to plant.  I always want to plant less, he always wants to plant more.  Since he usually wins the how much to plant argument, we need to figure out where it all goes.

Since reading Four-Season Harvest by Eliot Coleman, which I highly recommend, Robert recommended that we use a technique talked about in the book and that is make all beds the same size and all the foot paths the same size.  Why didn’t I think of that?  As I sketch out the garden I am constantly consulting Johnny’s Selected Seed catalog to find out plant spacing and row width, etc.  I get a little carried away, as is my habit, and the plans end of being somewhat complicated.  So to simplify, this year we are making all our beds 30 inches wide and all our foot paths 12 inches.  Done.

If you want to learn more or how to plant different veggies in those sized beds, you’d better check the book out of the library or order it on amazon.  It’s a good one.  I have consulted it at least a few hundred times in the last week alone.

Thanks,  Courtney

Wish me luck on my upcoming battles with self proclaimed master gardener, Robert.  🙂

Gardening time: Order your seeds

It’s that time of year, when the world falls in love…with seed catalogs.

Go ahead, buy way more than you need, we did.  We already placed our order with Johnny’s Selected Seeds.

Here’s what we ordered:

5 lbs Kennebec seed potatoes

5 lbs Adirondack Red seed potatoes

1 lb Russian banana seed potatoes

Belgium endive, Totem

Asparagus, Jersey Knight

Leeks, Megaton

Onion, Copra

Here’s what I forgot to order:  shallots, popcorn corn and cantaloupe.  Oops.

What are you planting this year?  Anything new?

Thanks,  Courtney

Book Review: Steve Solomon’s “Gardening Without Irrigation”

In searching for more books written by Eliot Coleman and Steve Solomon, I came across this link to a copy of the book on Scribd.  I wanted to share the link with you and offer a few thoughts.

Plant spacing has always been a problem for me in my gardening.  I have this problem with always wanting to maximize value or return, and so I squeeze in as many plants as I can into a given space.  Not only is that bad for the plants, but it is also water intensive.  In order to reduce or eliminate water usage, plant spacing is paramount.  One big idea learned in this book is that capillary action within the soil will draw the water in from much further than I thought possible.

Another idea discussed is mulching.  Steve Solomon is a big proponent of dust mulching.  I’ve been a big mulcher in the past, mostly with grass clippings, though.  I’m not sure I’m sold on the idea of dust mulching, because we live in an area that can get pretty windy and I don’t want my valuable topsoil blowing away.  As for me, jury’s still out on this one.  I would love to hear from other’s experience with dust mulching, though.  I’m still intrigued and open minded on this matter.

Thanks, Robert.

Gardening When It Counts: A Book Review Part I

I was skeptical of Gardening When It Counts by Steve Solomon.  Robert had talked about this book for quite a while, urging me to check it out from the library.  He had seen several people reference it on Survival Blog, touting it as the cure to watering your garden.  That’s right, not watering your garden.  You can see where my skepticism is coming from.  Now I come from Southern California were rain doesn’t fall on our soil, we steal it from other states, like Colorado.  So the idea of not watering your garden seemed like something that could only be plausible if you lived in a rainforest, aka the East Coast or Washington state.  I admit I only picked up the book to put to rest these rumors that dry weather gardening was possible.

After reading the book I realized that how to water your garden only accounts for one chapter of this book.  Which is why I broke this book review into 2 parts, first the watering issue and then all the rest.  And for those of you who like to flip to the end of the book, yes growing a garden without irrigation is possible, even outside of those states that look like overgrown jungles.  But…it’s not the one size fits all approach that some have made it out to be.

How is this all done?  Plant spacing.  Simple as that.  The further apart they are the less competition for ground water.  The exact spacing between plants depends on several factors including summer rainfall.  Solomon provides a handy table that lists 4 types of plant spacing possibilities for lots of different vegetables.  In column 1 he has Intensive raised beds (not his recommendation but used for comparison), in column 2 he has Semi-intensive raised beds (his own garden set up), column 3 is Extensive; good rainfall; raised beds, raised rows on the flat and finally column 4 is Extensive; little rain or fertigation; everything on the flat.  Obviously he gives explanations and criteria for each of these different growing conditions so you can figure out which area you fall into.  We find ourselves in column 4 whereas someone in New York or Georgia might be in column3 and someone who has plenty of irrigation water is in column 2.

This chart was probably the most interesting part of the book.  It was stunning to see how little water is needed when the plants are spaced far apart.  It was also stunning to see just how far apart the plants need to spaced.  Some veggies need lots of room while others can handle closer spacing.  Robert and I studied the chart and were able to figure out which vegetables that we would plant with irrigation and which plants we would allow extra space to grow without irrigation.  For our climate it seemed that to grow all we needed without irrigation we would have to have a massive amount of land, and really water is not that scarce so we thought a compromise was best.  We can’t wait to try it when we own some land.

There are other very interesting chapter to this book that I will get to later, hopefully.  Overall I would say this is a great book to check out of the library.  We probably won’t buy this one because the other chapters are pretty basic gardening tips but I guess good for the beginning gardener.

Thanks, Courtney.

Cukes

Growing cucumbers has never been easy for us.  This is only our second year, though, but a second discouraging year.

Last year we read in John Seymour’s “The Self Sufficient Life and How to Live it” that you should make mounds for your cucumbers just as you would for squash and zucchini.  Under those mounds, you should put about a coffee can’s worth of compost.  We did just that.  The plants came up and vined all over the place.  We were very happy.  Several two inch long cucumbers began to form.  And then everything died.  We couldn’t figure out why.  The watering was consistent.  No obvious bug or disease.  Everything just turned brown and shriveled up and died.

This year we were going to take it a step farther.  Our container garden employing the 55 gal poly drums was based on two year old rotted dairy manure from a friend.  It appears as though there was too much acidity, though.  Most of the plants grew to six inches high and then began dying.

We began researching and found that they like the soil to be limed, which seemed counter intuitive to me, the beginner.  Anyways, I sprinkled some hydrated lime around each plant just as I did with the beans a week earlier.  The plants that survived seem much better now.

By the way – the staff at our local Ace Hardware is incredibly helpful.  They told me that I could find the lime I’m looking for in the garden section.  However, the same exact thing is sold in the livestock section under a different label and is much cheaper.  It is used for putting down in horse stalls, etc between cleanings and before new bedding is laid down.

Thanks, Robert.

Eating food that’s alive

I’m not getting all vegan, raw food crazy here but I am starting to think about an idea I read about in Four Season Harvest.  And that is eating fresh food, not embalmed food.  You’ve probably seen my review of the book but now I keep revisiting the idea of eating fresh food all year.

A quote from the introduction of the book sums it all up.  “We adore fresh food, what we call “real food,” the fresher the better. We have never considered the many-month-old embalmed remains of last summer’s harvest, whether canned or frozen, to be real food.”

Yikes, that seems radical and somewhat offensive to us canners doesn’t it?  But I have to admit that I agree.  This is an idea that has popped up in my conversations with Robert over the last year or so.  Should we be using our time and resources to can our food or should we be choosing crops that store better in their natural state, potatoes, carrots, squash, parsnips, wheat, etc.  Robert has shared examples with me from blogs he follows about those who never can their summer harvest.  In fact they avoid growing tomatoes, scandalous I know.  It always seemed impossible but now that I have read Four Season harvest I am beginning to think again.  Instead of growing 27 tomato plants, yes we did that, use the ground to plant more sweet potatoes and devote some space to the winter garden or cold frames.  Don’t worry I could never give up tomatoes and I find they are the most used and rewarding canned vegetable.  But I am considering altering how we plant our garden, which foods we grow and how we store them.

Here’s what I am thinking (I always think in bullet points so bear with me, right brainers):

  • Summer crops stored in the field – carrots, parsnips, brussel sprouts, plus so many more
  • Summer crops stored in the root cellar – potatoes, sweet potatoes, winter squash, onions, wheat, oats, sunflower seeds, plus so many more
  • Summer crops canned – tomatoes, pickled this or that, jams galore
  • Winter crops eaten fresh – mache, scallions, endive, spinach, baby lettuce, plus so many more

This would be a pretty radical shift from almost all of our summer crops getting canned or pickled and only a small holding of potatoes and sweet potatoes in the root cellar.  But oh how freeing this new plan is.  Don’t get me wrong I love to can as much as the next sweaty, exhausted gal but I could use a break.  Plus I am not all that fond of pressure canning, it scares me.  Now all we need is a place to grow the food and we are set.  No more dead, embalmed food for us.  What do you think?

Thanks,  Courtney