The origin of the word “weed” means “little herb”. If we follow the line of thought that herbs are intended for healing then it would follow that weeds are also intended for healing of the soil. What is a weed? This seems to be based entirely on one’s perspective. To . . . → Read More: The Value of Weeds]]>

Dandelion in the breeze

The origin of the word “weed” means “little herb”. If we follow the line of thought that herbs are intended for healing then it would follow that weeds are also intended for healing of the soil. What is a weed? This seems to be based entirely on one’s perspective. To some the weed is a plant out of place and to another it is a beautiful wild flower.  Emerson wrote that Weeds are plants whose virtues have not yet been discovered. Weeds do have a place in the pattern of things and here is a list of some of their contributions:

*Many weeds, like the dandelion are editable.

*Some weeds overlap between being weeds and herbs.

*Weeds in general will give you a pretty clear picture of what your soil is lacking. Weed groups can be used as indicators of soil problems. Using the dandelion as an example, it seems to thrive on bringing calcium back to the soil surface. The dandelion root goes to a depth of three feet. This gives it the ability to bring calcium up to the surface. Calcium is released as the plant decays. Scotch Broom is a nitrogen fixer.

*Weeds can be indicators of ground water quality and presence.

*They add humus to the soil.

*They can be used by prospectors to locate deposits of minerals like selenium or copper.

*Some weeds are used for pharmaceutical products.

*Weeds can tells you about your soil condition. Grassy weeds indicate a tight soil. The roots of grasses are trying to loosen the soil to allow air and water movement.Weeds can indicate a sandy soil or clay or the PH of your soil.

For a comprehensive study on weeds and what they can tell you about your soil, you can order “Weeds and Why They Grow”By Hay L. McCaman, Box 22 Sand Lake, MI 49343  Phone 616-636-8226 (no price given)

Jay gives you an alphabetical list of weeds and their indications for your soil. We found this booklet both valuable and interesting.

For those of you who may be looking for a way to cook with less energy usage, this will do the trick. We . . . → Read More: Pressure Cooking Benefits]]> There are some very compelling reasons to invest in a good stainless steal, 6 to 8 quart pressure cooker.  This is big enough to serve four to six with some leftovers.

For those of you who may be looking for a way to cook with less energy usage, this will do the trick. We enjoy beans of all kinds and use propane for our cooking. I have often considered the amount of time it take to cook pinto beans on the stove top pot. Dry beans often take a couple of hours to cook. In a pressure cooker that time can be cut down to 25 minutes or less. This is a significant fuel and energy savings. Potatoes cook in 5 minutes, winter squash in 5 minutes, artichokes in 10 minutes, beets in 10 to 15 minutes, brown rice in 15 minutes, and stew meat in 15 minutes. It is estimated that the savings could be more than $350. per year in energy cost, depending on your energy source. Most pressure cookers will last for 20 years or more.

Many foods benefit from slow cooking, which is what you basically  are doing in a pressure cooker, in less time. This type of cooking intensifies the flavors of foods.

All American and Cuisinart make good stainless steal pressure cookers. We have also seen them sold at Macy’s. You can spend from $50 to a couple of hundred dollars on a cooker. Aluminum cookers are also available starting at $30. We prefer stainless steal. There are also electric models available. We haven’t used them so can’t speak to how well they work.

Here are some sites to check out: www.allamericancooker.com, www.cuisinart.com, www.fargoamerica.com, www.mirropressurecookers.com, www.pressurecooker-outlet.com

Once you get used to using a pressure cooker, you won’t want to be without one.

Ladybugs are one of the few insects sold that are collected in the wild. They are a real benefit when used in your garden for pest control, primarily control of aphids. Here are some tips for caring for your new order of ladybugs.

If you order Ladybugs for spring they will . . . → Read More: Using Ladybugs for Pest Control]]>

Ladybug and Aphids

Ladybugs are one of the few insects sold that are collected in the wild. They are a real benefit when used in your garden for pest control, primarily control of aphids. Here are some tips for caring for your new order of ladybugs.

If you order Ladybugs for spring they will be last year’s Ladybugs that have been refrigerated for release in March and April. They benefit from 1 to 2 months of cold storage because it simulates winter for them, and they depend on a natural cycle. The new crop of ladybugs usually comes in to your local nursery around June 1st. Ladybugs are sorted before shipping to check that the bugs are living. However, some losses are to be expected from shipping.

Ladybugs are probably thirsty upon release in your garden. Sprinkle the area of release with water first. Later on, they will get their moisture needs from aphids and other plant pests.

Having a large population of pests will stimulate your ladybugs to mate and lay eggs. Both the adults and ladybug larvae feed on insect pests. When food is harder to find the adults will fly off, but the eggs hatch and provide further pest control. Ladybug eggs look like tiny alligators with orange spots.  One larvae will eat around 400 medium sized aphids during it’s development stage. An adult ladybug may eat over 5000 aphids during a lifetime of about a year.

When not being used, ladybugs can be stored in the refrigerator at a temperature of 35 to 40 degrees F. They live off their body fat. They can be stored for 2 to 3 months. They look dead in the refrigerator, but quickly revive when warmed.You can store them and make several different releases in the spring. They need to be released early enough in the pest cycle to be effective in pest control.

You can use ladybugs outdoors or in your greenhouse. Using screens in the greenhouse will keep them from flying off. For the average home gardener’s use, 1500 ladybugs is generally enough.

Avoid using pesticides.

Ladybugs are believed to bring good luck. Sounds good! We thank our local garden center for this information: Gordon’s Garden Center.

It is never too early or too late to consider the benefits of a four season garden. We are pleased to offer our Winter Gardening Guide as a useful tool. We offer 2 bonus books with your purchase of the Winter Gardening Guide, Storing the Winter Harvest and Winter Harvest Recipes. 

Italian garlic is soft necked and will store through the winter and be usable in the spring until the next season’s harvest. Italian garlic is preferable because of it’s long shelf life, it is easy to grow and may have a slightly higher yield. Italian soft neck garlic is the only one that . . . → Read More: Growing Garlic]]> Italian Garlic

Italian garlic is soft necked and will store through the winter and be usable in the spring until the next season’s harvest. Italian garlic is preferable because of it’s long shelf life, it is easy to grow and may have a slightly higher yield. Italian soft neck garlic is the only one that can be planted in the spring as well as the fall. Spring planted garlic may have a less yield. We have planted this garlic in every month from October to May and had good luck. Most of our supermarket garlic is soft necked.

Garlic is planted in the fall. Soft necked Italian Garlic is the exception, so if you are late to get your garlic in, no problem. You can still plant your garlic from now until spring.  In most areas where there are cold winters, plant your garlic from October or November on. The bulbs will survive the cold of winter and won’t resume growth until the ground warms in the spring. We like to cover our garlic row with a layer of straw. This mulch protects the bulbs during the cold and them cuts down on weeds in the spring and keeps the ground moist for the early growth stages.

Garlic can survive in poor soil as long as it does not become water logged. If you have clay soil, add some compost to keep the soil from compacting.

To plant garlic, break the bulb into cloves. Plant the largest of the cloves.  Small cloves tend to produce small bulbs. If your winters are mild, plant the clove 1 inch deep. Where winters are colder, plant the clove 2 to 4 inches deep. Plant the root side of the clove down. Mulch immediately after planting. Plant the bulbs 6 to 12 inches apart.

Nitrogen is the plants basic requirement. When the plant begins to create leaves in the spring, fertilize moderately. Keep the plant watered but not soggy during the rapid grown stage. Don’t fertilize in summer after the plant has stopped making new leaves. Cut off the flower buds when they form. They will steal energy from the bulb.

Knowing when to harvest garlic is important. If you harvest too soon the plant has not had a chance to form skins over the bulb. As the bulb matures the leaves will brown. When there is still 4 or 5 green leaves on the plant, dig up one bulb to be sure the the bulb has a nice skin on it. Harvest by digging or pulling the bulbs out of the ground, if you have loose soil. Brush off the dirt from the skin and roots, gently. If you live in a very dry area you can leave the garlic out in the sun to cure. We live in a damp climate, so I place my bulbs, with the stems, on a screen under the cover of our wood shed. This way they are protected from the morning dew and possible rains and still get  good air circulation for curing.

Garlic can be stored by hanging in a mesh bag or braided and hung out of the sun in temperatures of 45 to 55 degrees. Temperatures any lower will cause the garlic to sprout. We hang the braided garlic in our kitchen and have had success keeping it in good shape for a year.

Elephant Garlic

Elephant Garlic is planted at 4 to 5 inches deep and 12 inches apart.  Otherwise follow the directions for Italian garlic harvesting, curing and storage.

Do ** Place your plant in indirect sunlight for at least 6 hours a day.

Do ** Provide room temperatures of between 68 to 70 degrees F.

Do ** Water your plant thoroughly when the soil feels dry to the . . . → Read More: Winter Care for Your Poinsettias]]> Poinsettias will do very well if you keep a few Dos and Don’t in mind:

Do ** Place your plant in indirect sunlight for at least 6 hours a day.

Do ** Provide room temperatures of between 68 to 70 degrees F.

Do ** Water your plant thoroughly when the soil feels dry to the touch.

Do  ** Protect your plant when transporting. They don’t like cold temperatures or cold wind.  Place a bag over it during transport.

Do ** Fertilize your plant after the blooming season with a balanced, all purpose fertilizer.

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Don’t ** Place your plant near excessive heat or cold drafts.

Don’t ** Expose your plant to temperatures below 50 degrees F.

Don’t ** Allow the plant to stand in water.

Don’t ** Fertilize your plant while it is still blooming.

While Poinsettias are not indicated for human consumption...they are not poisonous! This is an old tale that has no foundation in the truth.

Merry Christmas

There is still plenty of canning to do in the winter. We hit the canning hard during the harvest season. Then we take a rest from canning during the holidays of Thanksgiving and Christmas. In January we begin a new cycle of canning. This is the time that we can meats . . . → Read More: Winter Canning and Christmas Marmalade]]>

Trees in Winter

There is still plenty of canning to do in the winter. We hit the canning hard during the harvest season. Then we take a rest from canning during the holidays of Thanksgiving and Christmas. In January we begin a new cycle of canning. This is the time that we can meats and fruits and vegetables that are in good supply. Here are some of our suggestions for winter canning:

Meats  The meat that has been in your freezer for awhile and needs to be used up is our first priority. We also can stewing hens into meat and broth for quick winter chicken soup. Salmon is very easy to can in pint jars. Ham in it’s own broth is versatile for soups or beans. Turkey with its own broth is great for soup. We also can beef stew.

Winter vegetables  Yams, sweet potatoes, and potatoes  are on schedule for canning in January.

Fruits You can find some wonderful recipes for canning available fruits in the winter. Check out splendidtable.org. They have some interesting recipes for canning pears, oranges and grapefruit.

Christmas Marmalade

Grand Marnier, Brandy, Cranberry Orange Marmalade

Ingredients:

1 cup sugar, 1/2 cup water, 1/8 t ground cloves, 1 cup cranberries

*****

3 cups good-quality orange marmalade (2 1/2 lbs.),  1/3 cup Grand Marnier, or other liqueur, or orange juice, 3 T grated orange peel and 2 T brandy (optional)

*****

Cook sugar, water and cloves in heavy saucepan over low heat. Stir this mixture until the sugar dissolves. Increase the heat to a boil. Add cranberries and simmer until they are soft but still retain their shape. Stir occasionally, around 4 minutes. Cool slightly.

Bring marmalade and Grand Marnier, orange peel and brandy to a boil in a heavy sauce pan. Boil this mixture until it register 220 degrees on a candy thermometer. Stir occasionally, around 20 minutes.

Using a slotted spoon, transfer the cranberries from the cooking liquid to the marmalade. Discard liquid. Mix gently.

Spoon this hot marmalade into sterilized one cup jelly jars and seal.

This recipe yields 4 – 8 oz. jars.

Can be prepared 4 weeks ahead, refrigerate.

We have not tried canning this jelly. Cranberries cook very quickly, so add the cranberries uncooked.

We have some unusual and fun ideas for canning and storing food in our “Storing the Winter Harvest”. You will find our Garden Store in the right hand column of this page.