WANING DAYS OF SPRING

beans1There’s something powerful in eating locally grown vegetables, either from our own garden or the farmer’s market. It makes me want to eat much healthier in all ways when the main pieces of a meal showcase homegrown bounty.

Something about the mountain air and my husband’s green thumb has bombarded our garden beds this spring, and now that his hard work is done, he spends his mornings and early evenings picking his ‘fruits.’ He likes to pick vegetables when the sun is not beating down upon them. He says the cooler times of the day are better because all the ‘energy’ of the plant are in the fruit. When the sun is out that energy is transferred to the roots. Using his philosophy, the root crops are best picked during peak sun times. Others say the morning while still fresh with dew is the best for capturing the most moisture.

All I do is say “Grilling salmon tonight. Make sure we have some green to go with it.” And right now magically when I go to cook dinner, the crisper is filled with rich goodness.

Right now, at the end of May, we are eating the last of the lettuce, spinach, swiss chard, and radishes. But the broccoli, beans, and peas are coming on strong.

What are you enjoying in your area?

THE FIRST SALAD OF THE SEASON – #GARDENLOVE

IMG_0648We rolling in lettuce right now. Radishes are beautiful and tasty, too. My husband planted a variety of radishes, and the taste differences are subtle, but none of them are bitter as sometimes happens with older radishes.

I’m amazed at how fast the garden is growing. I’ll soon be pulling down the canning equipment from the attic and buying new jars to put up sauces, pickles, and relishes. I didn’t pack our canning jars from Pittsburgh — too much to move as it was. Time to stock up on freezer bags, too, for peas and beans that will surely come on quickly and soon.

The photo on the left was taken March 20, and the one of the right I took this morning, May 5. It’s a lovely, yet shocking, surprise. I guess my northern gardener adapted to gardening in the mountains with ease.

The bed with straw on top in the photo on the right is planted with approximately twenty-eight asparagus plants that arrived via mail the other day. We have to wait two years to enjoy their bounty.

Today, he’s building the last of the beds, and I’ve asked him to hold off on planting anything there. Fat chance. He has winter squash in pots ready for the ground. At least, I won’t have to deal with preserving those because they should store all winter long once harvested.

We went to the local farmer’s market on Saturday to see what others were offering in local food. They had about the same things we did. I should look into getting my own table at the market for later this spring.

How’s your gardening growing?

 

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From Seed to Table is FREE on Kindle through May 7, 2016. Grab your copy by clicking on photo or if you’d prefer the paperback, click here.

 

 

 

January Gardening?

catalogs galore

catalogs galore

By Patricia Zick @PCZick

The seed catalogs appear in the mailbox daily now. Today we ordered seeds for broccoli, brussel sprouts, radishes (both red and the long white variety), lettuce, Swiss chard, parsley, basil, and flowers. However, the catalogs came a little late for onions. After consultation with Llewellyn’s 2013 Moon Sign Book, my husband determined the best time to start the seeds was in the waning days of 2012.

So while we were in Florida over Christmas, my husband began sprouting onion seeds. He buys the cheapest and thinnest paper towels and places a layer of seeds on one sheet. Then he piles sheet upon sheet until the top of the plastic container is full. He dampens the towels with water and keeps the container in a warm place. He treated his package as if it was a pet, carrying it inside wherever we visited and adding water as necessary to keep the towels damp.

the sprouts after ten days in damp paper towels

the sprouts after ten days in damp paper towels

This year he sprouted seven varieties of onions – both short and long day types – of yellow, white, and red.

By the time we arrived back in Pennsylvania, the seeds had sprouted in their paper towel womb. The thin paper towel helps those tiny little sprouts from sticking to the layers.

A week ago, he put the seedlings into four-pack containers filled with regular potting soil with a very small quantity of organic and rock fertilizers. He uses a five-gallon bucket for soil (two-thirds filled) and throws in a handful of the fertilizers. Once the packs are filled with dirt, he pokes holes in each section with a pencil.

pencil poking

pencil poking

Then he “pokes” the onion seedlings into the soil.

poking onion sprouts

poking onion sprouts

Now the seedlings are growing happily under grow lights in cupboards in our family room. Unfortunately, we don’t have a heated greenhouse, but we’ve found a way to manage.

minutes in soil

minutes in soil

a week later after living in a cupboard under grow lights (set on a timer)

a week later after living in a cupboard under grow lights (set on a timer)

Now we await the shipment of the rest of the seeds. Some seeds, such as tomatoes, peppers, and butternut squash, he’s kept from last year’s crop. But he’ll still get some new seeds, even though each year I tell him more than twenty healthy tomato plants are way too much for two people unless I set up a roadside stand.

How about you? Are you sprouting seeds, looking at catalogs, waiting for the nurseries to open with plants, or anticipating the local farmer’s market in your area? Whatever you do, locally grown food is always the best choice.

last year's crop we're enjoying this winter

last year’s crop we’re enjoying this winter

Note: We recycle the magazines when we’re done with them each year. We also reuse all the four- and six-pack containers as well as the trays.