Category Archives: The Food Lover’s garden

S’no Joke!

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S’no Joke!

Here’s the latest from Green Grenouille  welcoming committee

Green Grenouille

The Green Grenouille welcoming committee are not impressed by the weather!

Grenouille No.1 – No! I can’t look at any more snow.

Grenouille No.2 – I refuse to listen to any more weather forecasts!

Grenouille No.3 – Oooops! Did I say that out loud?

Outside indeed it still looks like winter but in the cold frame most of the hardy greens are almost ready for harvesting, despite the fact the lid of the frame collapsed during one of the January storms and the little plants spent several weeks crushed and frozen under the tarp. Goes to show just how hardy tat soi, rapunzel, kale, mizuna and arugula really are! In a few weeks they won’t seem half so special but at the moment all these early greens taste A-maz-ing!

Early greens

Tat soi, kale, mizuna and arugula all growing quite happily in a makeshift cold frame

 

I’m always trying new ways to extend my harvest of greens and thought I’d share today’s little venture – planting in eaves trough. I salvaged a couple of pieces of eaves trough from a construction dump last year and cut into four foot lengths they gave me six troughs of a manageable size, approximately the same width as my raised beds. I’ve heard of growing lettuce etc. in eaves troughs but have always been a little skeptical, wondering how much watering is required (daily through the summer months I would imagine) and also how much nutrient needs to be pumped into the soil to sustain healthy growth.

items needed to make an eaves trough planter

Eaves trough cut into manageable (four foot) length, duct tape, old towel and some soil is all that’s needed to plant a row of kale

I’m more interested in starting seedlings in troughs indoors and then transferring them as ready made rows, that will slide smoothly out of the trough and directly into a waiting furrow in the garden. Firstly, I closed off the ends of the trough with duct tape. Coconut coir or cardboard would do just as well, I’m sure. I then cut strips of cloth (I sacrificed an old towel) that measured about a foot longer than the trough, leaving enough to allow for an overhang at each end when the strip of cloth is placed along the bottom of the trough. By doing this I hope to ease the transition from eaves trough to garden bed, causing as little disruption as possible to the roots of the plants by simply pulling on one of the end tabs of cloth and sliding the plug of soil directly into the waiting furrow. After I’ve cut away the duct taped end plugs, of course.

Seedlings ready to be transplanted

Kale seedlings ready to be transferred from a recycled commercial salad mix container into a length of eaves trough

I had seeds already started in the house that I’d seeded way too heavily. I should know better by now but I was not wholly trusting of the seed as it is several years old. I wasn’t sure how viable it would be but I think I got close too one hundred per cent germination. One more plus for kale – the seed is very robust and stores really well! I let the soil around the seedlings dry out, thinking that it would be easier to separate the delicate roots if the soil fell away easily. It did, but of course it could be argued that the tiny plants would already be stressed by this drying out and therefore the untangling of roots would be even more traumatic for them. I’ll just have to wait and see on that one.

I want to start peas in a couple of the troughs and I’m hoping this method will work well for that as well. Stay tuned!

Early spring greens growing in a tractor tire

A salvaged tractor tire set up as a hot box provided weeks of super early spring greens

And of course I’m definitely going to set up another ‘hot box’ in the old tractor tire I found washed up on the beach  a couple of winters ago. Not sure if I wrote about it last year or not, but here’s a quick recap for anyone who might have missed that post – First a layer of hot manure – I used chicken, well covered with a thick (3-4 inches) layer of organic mulch (straw, leaves, seaweed, etc.) This is to keep the roots of the plants from touching the manure, which is used specifically as a heat source and therefore needs to be ‘hot’ –  which also translates as – much too fresh to consider as a source of nutrients at this time.

Tire with some manure

Hot manure is placed in first then topped with protective mulch barrier before soil goes in

I packed the inner core of the tire with seaweed (eel grass to be specific) and then filled the central hole (where the wheel hub would go) with a rich mix of soil and organic nutrients and then I wrapped the tire in plastic sheeting until the seeds were well sprouted and the temperatures had risen. There was snow on the ground when I was doing this and I really didn’t know if I was pushing my luck just a bit but no – in the earliest days of spring I was able to pick salads from this tire, which kept producing phenomenal greens week after week after week.

Tire wrapped in plastic

The tire didn’t look like much at first!

I have had good success with hot box set ups in the cold frames but I think the black rubber of the tire helped intensify both the heating up of the soil and also aided in heat retention. On some really bitter days the temperature of the soil in the tire was usually fifteen to twenty degrees warmer than in the regular garden beds.

 

 

And finally, my new book has arrived! The Food Lover’s Garden is now in stores. The people at New Society Publishers have done a wonderful job and I am delighted with the look of this book. It’s in full color and is quite lavishly illustrated. Thirty of the images are taken from watercolor paintings I did of one of my fave. subjects – vegetables – and the forty some other images are all from pictures I took in one of my fave. places – my garden 🙂

So yes, this book feels quite close to my heart, especially as it’s all about the joys of growing, preparing and eating  good, healthy food. The official launch will be at the Halifax Main Branch Library, April 22nd. at 2.00

The really exciting thing is that all the original paintings, framed, are to be auctioned off on line during the month of May, with all proceeds going to support Soul’s Harbor Rescue Mission and Dartmouth North Community Food Center. Needless to say I’m thrilled to be able to use my art in true permaculture fashion, that is for more than one purpose – to illustrate the Food Lover’s Garden and also to support two organizations which I greatly admire!

Food Lover's Garden bcover

Front Cover of my new book – in stores now

 

 

 

 

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Things Are Getting Seedy!

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Things Are Getting Seedy!
Seedy Saturday poster

Seedy Saturdays are always a fun way to connect with kindred spirits and pick up some inspiration along with some seed

Yay! It’s that time of year again.

Despite the sizeable (but slowly diminishing) drifts of snow the first seed catalogues have arrived

Our local feed store even has their seed display set up – right next to the blazing, and much needed wood fire. And, as if this wasn’t incentive enough to start planning this year’s garden – well, a trip to a seed swap (Seedy Saturday) is sure to get those green thumbs out of hibernation.

Leeks and potatoes

Planning next winter’s hearty meals should start now!

 

 

At this time of year – actually it’s less than thirty days away from Spring, even if it doesn’t feel much like it some days– choices are so easily influenced by innate longings for all things summer, including what grows in the garden: crunchy greens, tomatoes, cucumbers peppers and so on.

It’s tempting to forget about the Fall crops that tide us over the winter months, forming the basis for so many hearty winter meals. Winter crops store well but generally speaking are slower growing than their summer time counter parts, which tend to gallop through their growth stages toward maturity in order to avoid the first frost. Late crops such as Brussels sprouts, parsnips and leeks don’t have to hurry because they’re quite frost tolerant.

Leeks, members of the Allium genus, are beautiful vegetables that really don’t get the attention they deserve, in my opinion. They’re easy to grow, they store remarkably well, and their mild, oniony flavor is perfect for quiches, soups and stir-frys, as well as in more adventurous dishes such as vegetable pie or a ‘modified’ spanakopita.

So, this is my shout-out for Leeks!

three leeks, three potatoes

Leeks and potatoes make a simple but super satisfying soup.

They do need to be started really early. The seed is tiny and can be difficult to space in a typical garden bed and, when they eventually poke up through the soil, they look just like tiny blades of grass. This resemblance makes it more than likely that they’ll get ‘weeded’ out. It’s much better to start leeks inside.

leek seedlings

These young leeks plants which were all seeded in one pot are now ready to be planted outside

mature leeks

Leeks are quite a compact plant and when well mulched they don’t require a whole lot of space.

Good news is that this doesn’t need to be a major undertaking, with each seed requiring its own little pot. It’s much easier to sprinkle a few seeds together in one large pot. One of the great things about leeks is that they don’t mind having their roots disturbed. This means that the grass-like leek sprouts can be left in the one pot for a couple of months until it’s convenient to transplant them. The roots will no doubt be tangled but can be gently separated and replanted. No problem.

Leeks like to be planted in trenches of rich soil and then gradually hilled up as they grow. This increases the size of the white, tender base of the leek. They do also need plenty of water to really flourish. Heavy mulching will help with water retention, will keep the weeds away and will also help to keep the soil cool. This puts leeks in their ‘happy place’, and once they’ve been ‘happily’ bedded in I find leeks to be pretty much hassle free.

The hilling up of leeks can result in some particles of dirt getting trapped under the outer layers of the leek. No problem! There’s a super easy way to clean leeks. Simply slice down the centre of the leek from top to bottom, holding firmly onto the base of the leek, then dunk it a few times in clean water. Any soil particles will be instantly released – it’s that simple. They’re now ready for slicing into your favorite dish. Mine is leek and feta quiche, with cream of leek and potato soup a close second.

a leek being ceaned

To clean a leek simply trim and slice vertically before dunking several times in clean water.

Leeks are the emblem of that so wonderful country of Wales (okay, so I’m slightly biased!) so why not plant some leeks on March 1st in honour of St David’s Day (the patron saint of Wales) and to scratch that itchy green thumb but mostly to ensure a good crop of this super nutritious allium that will store for many months and grace no end of delicious meals.

My big news is that my new book, The Food Lover’s Garden, is at the printer’s and slated to be in the stores around March 21st This book is in full color and I got to illustrate it with thirty some watercolor paintings of one of my favorite things – vegetables – as well as forty some photographs all taken right here at QuackaDoodle Farm.

Food Lover's Garden bcover

Front Cover of my new book – due in stores March 21st. 2017

It looks like the designer has done a magnificent job and as usual all the folks at New Society Publishers have been wonderful to work with. I feel truly blessed to be working with such an ethical and efficient company that strives hard to produce the perfect, eco friendly product. Kudos to them!