The End of the 2014 Season

I wrote this blog entry back in early October in a notebook. However, life got in the way of me sitting down and entering it; a resolution is to be more diligent in keeping up with writing and actually posting.

Garlic Planting Season

September has been cool and wet in our neck of the woods of SWCT, much like the summer was.  The first six days of October has proven to be both wet and cold; two inches of rain fell over the weekend and I woke to chilly 48 degrees. The marigolds don’t seem to mind the frigid temperatures and they continue to brighten our garden with reds, oranges and yellows.  Many people this time of year find themselves turning to chrysanthemums, but our marigolds have minimized our need to buy mums. The pink petunias as well have continued to thrive nicely into October.  In New England this is the time of year (October/November) to plant garlic. We decided to experiment with a few different varieties this season, after learning that there is a whole world of garlic of varying tastes and spiciness to them that I had never heard of or seen. I thought garlic was garlic but just in the way you can’t say if you’ve tasted one tomato, you’ve tasted them all; the same goes for garlic.

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Charley our gnome

Allicin: Mother Nature’s Insecticide

When I select seeds and starts for our gardens, I always look for varieties that are easy to grow in our zone (6), that will be prolific and delicious of course. Siberian garlic is an example of a wonderful cold weather prolific producer we planted this fall. It has a warm medium to strong flavor delicious in any dish. It is high in allicin content, the highest of any garlic. Allicin is an organosulfur compounds that enhances circulation; normal cholesterol levels; and boosts the immune system. Plus has a variety of antimicrobial properties.  Garlic is natural defense system from insects and fungi; enzymatic-ally producing allicin when it’s chushed.   It is Mother Nature’s insecticide. However, allicin is not found in all forms of garlic – it is primarily found in the raw state.

When roasted Siberian garlic deliciously caramelizes, its delicate mild flavor compliments without overwhelming.  A perfect addition to stir-fries, dips, sauces, soups where you are looking to add a subtle hint of garlic.  Originally from Europe and used in traditional European and Russian cooking, Siberian garlic made its way to Alaska in the 19th century. Legend says it was traded off the docks for fresh veggies, probably making its way across the Bering Strait. It’s an easy to grow hard neck garlic in the maple purple stripe family. A medium-tall plant, it produces large bulbs and beautiful purple flowers making a lovely addition to any garden.  Bogatyr is also in this family. This rich flavored garlic is extremely robust and great in Italian dishes. I look forward to having this in our sauces!  Chesnok Red is one of the best baking garlic around; mouthwatering sweet when baked. Rounding out the garlic bed we also included Elephant, Music, California Early and Late Italian. All milder than the easier mentioned varieties but add just as much to the culinary cues of the kitchen.

When planting garlic cool temperatures are the best conditions for planting.  Look for a sunny site, preferably in a raised bed rich with compost.  Break bulbs into separate cloves, the plump ones are best for the garden – save the smaller ones for containers or to force chivelike foliage.  Set and space cloves two to three inches apart in all directions.  Along with the garlic, we planted other alliums like onions and shallots that like other bulbs do best when planted in the fall.

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Our garden.

December Entry- Getting up to date and ready for the snow

It’s difficult to believe that despite the calendar and the fact that many parts of the country have been buried under snow; 6’+ in Buffalo a week before Thanksgiving – it’s still fall. Autumn, that beautiful time of years where Mother Nature truly can put on a spectacular finale before closing the final curtain on the season.  The winter solstice doesn’t begin until December 21 – over two weeks away. We put a straw/hay blended mulch down on top of the bed that are seeded or perennials to protect from the expected harsh winter snows.

Just as the leaves were turning dazzling shades of orange, yellow and red, the trees and shrubs begin to shed their glory; there is a part of the garden that is just getting started. As I have discussed above, early fall is the perfect time for planting garlic bulbs, onion and shallot starts. They start to grow just a little in the ground before going dormant for the winter months.  It’s like they hit the pause button until the spring thaw warms the ground once more, kick starting their growth in to overdrive.  Many vegetables benefit greatly from spending some time in the frosted ground – it tends to bring out the natural sugars and makes things like peas and carrots sweeter.

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Winter Brown Lettuce under the glass bell cloches.

The other day I walked out in to the garden and checked on the things that we had seeded in late summer that we have been able to enjoy for a few weeks now.  First there is the dwarf bok choy that we look forward to throwing into some stir-fry this weekend. We would have already had some but our 11-month-old puppy, Marley Sage Mulch can add bok choy to her list of last names. On numerous occasions she got into the raised bed and munched away at the crispy ends of the vegetable managing to eat up three plants.  We were able to save a few others but have had to wait to make sure the plants would survive.

Today another walk through the garden I see in one raised bed that there is plenty of kale that is ready to enjoy. The arugula should be cut so we can make some pesto and the Golden Acre cabbage looks delicious.  I check the progress under the stray/hay we put down as mulch to protect from the expected harsh winter.  Underneath the yellow multiplier onions is nestled next to Italian late garlic with Artic butterhead lettuce on the other side. Music and Elephant garlic sit next to the Giants of Colamar carrots at the garden party. The exotic Sante shallots and French red shallots mix with California Early and Siberian garlic. Finishing the bed up with Bogatyr and Russian red garlic coupled with Russian Red torpedo and Walla Wallas onions.

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Golden Acre Cabbage

Finally I walk through the gate of our Maine Kitchen Garden where under a cloche Marvel of Four Season lettuce and Paris Market carrots are growing.  Under the glass bell cloches it’s easy to see the leaves of the Winter Brown lettuce. We also seeded a number of overwintering carrot varieties like Meridia Hybrid and Giants of Colamar; a few varieties of greens such as Giant Winter spinach and Winterwunder looseleaf lettuce that we will be able to enjoy in early spring.

As the holiday catalogs continue to fill our mailboxes with cards and catalogs, the first of the seed catalogs have also started to come in sparking the beginning thoughts, dreams and discussions for next season.  We wish all our readers and followers and very joyous holiday season and a bountiful New Year!

August/September – Where did the summer go?

It’s difficult to imagine that Labor Day weekend has already come and gone.  I have been negligent in writing a monthly blog entry this summer.  Once again the busy season whirled by us – selling gardens; installing gardens; going to events; talking to people about their gardens; helping people maintain their gardens.  The company’s second growing season has kept us on our toes from March all the way through until the last days of August. September’s arrival has us preparing for our next event at Live Green CT coming up September 13-14th. and we are working on a presentation about the health benefits of having a small vegetable garden which we will present at the season opening meeting of the National Charity League.

Most of August I spent time in our clients’ and our own garden pruning back the tomato plants – particularly the wildly big cherry tomatoes we planted this year. There are many gardeners oIMG_1129ut there who don’t prune their tomato plants at all. There is an old gardener’s adage: if you do prune you will have less but larger fruit, than if you don’t prune your plants. Towards the end of the summer, I like to prune our indeterminate plants because I believe that by pruning the unnecessary leaves the plants energy is diverted into the fruit and flowers instead of the foliage.  I also like to make sure the plant has plenty of airflow circulation to prevent disease from building up by clipping back the branches filled with leaves, which tend to catch the wind.  I have some plants in containers which if I don’t trim them the leaves get so clustered together that it catches the wind and on a gusty day I have found my container on it’s side!  A clear sign I needed to prune back the foliage so the air could cut through the branches giving plant healthy airflow.

Many times, early in the morning, as I am watching the dogs trot through the backyard I have considered that I should go over to my computer and write an entry about all the things we have been doing. But instead, I would head out to our garden with my camera and coffee in hand and try to capture beauty of the garden in the morning.  The cooler temperatures this season more often than not have forced me to put a robe on which did nothing for my bare feet on the cold grass from the wet morning dew.  I think we only had 3 or 4 days where the mercury rose to 90 degrees of above this summer. We have had to be patient waiting for the peppers to fully ripen to the various shades of red, orange and purple; I believe it takes a little more heat in order for them to fully flourish.  This Labor Day weekend was hot and steamy and it has continued to remain humid.  Hopefully the peppers will appreciate this little spell of hot weather.

Last week I felt the urgency to get my fall/winter garden seeded. With the way time flies the frosts of winter could be here before we know what hit us.  Particularly if the threat of the polar vortex making a possible early appearance in September topped with El Nino winter not too far behind.  About a month ago we put in another new raised bed, a beautiful cedar 4′ x 8′ raised bed from our friends down in North Carolina.  I had to drag out the dog fence so the pack wouldn’t run around and mess it up like they had after the fresh compost was added days earlier.  I seeded a bunch of cole crops: arugula, kale, broccoli, cauliflower along with some carrots and onions. The carrots I selected for this garden were Autumn King, Giants of Colmar, Paris Market and Meridia. In our Maine Kitchen Garden bed between the tomato and pepper plants there was a bunch of space so I seeded Harris Model Parsnips, a few varieties of lettuce: Winter Density, Winter Brown and Marvel of 4 Seasons; as well as a couple of varieties of spinach: Palco and Winter Giant.  I look forward to the promise of what this autumn/winter garden could possibly provide my family. Just think of the salads, soups, sauces and sides we could enjoy!

IMG_1627So far we have managed to can 9 quarts of tomato sauce for the winter and with the looks of things in the garden we will be able to do a lot more canning before the season is through.  We filmed a video about canning which I need to edit first but once it’s ready to go I will do a whole blog entry dedicated to canning. Smells trigger memories and standing over a simmering pot of tomato sauce can transport me back in to the garden with all its colors and fragrance even on the bleakest of winter days.  Every time we crack open a jar of our homegrown homemade sauce that we canned, we recapture tiny moments of summer which flew by all too fast at the time.

The Early April Garden

A tuckered out pup.
A tuckered out pup.

Spring has finally come to southwestern CT. It’s wet, cold and snowing one minute and sunny and warm the next!  We’ve been working in our garden as well as going to clients’ gardens these last couple of weeks – not letting the temperatures deter us too much. The telephone has been ringing with potential customers, internet inquiries have been coming in and our installation calendar is starting to get filled up. The gardening season is officially underway since the other day, we shoveled our first load of compost off the back of the truck.  My arms hurt so much that I am actually dictating this to Siri – thank you Siri, I will be sure not too mumble too much. My red-neck work-outs have begun. Just to give you a small hint of how hard we have been working, we managed to tire out our three month old puppy, Marley Sage.  Who know I had more energy than a puppy?

April is the time of year, if you haven’t done it already, to make a planning chart of your garden. The planning chart is basically a map of where you plan to put things in the garden.  It’s helpful to have a map so that you can couple things together that benefit one another, like tomato and basil; as well as keep away incompatibles such as beans and onions.  Seeing it all on paper will also help you to create a planting schedule telling you when you should plant certain crops. This is particularly helpful if you plan on using succession plantings throughout the season. Succession planting is simply following one crop with another crop maximizing your overall yield and elongating your season. I’ve been slowly making a plan in my head about what I want to grow but now is the time to start sitting down and writing out the plan. Once I’ve done ours I will be sure to post it – it’s still a work in progress at this point, which could be committed to paper over the weekend since I have to start planning out my clients’ gardens as well.  It’s important to keep in mind crop rotation, which is another good reason to write down a plan you can refer to the next season because life gives you enough to remember.

This month is also the time of year that you should be getting your raised beds prepared for the new season by amending the nutrient depleted soil with a variety of composts and fertilizer to put back the nutrients that your vegetables will need to grow.  Vegetables get their nutrients from the soil – think feed the soil – that’s how you feed the plant. Not by spraying chemical fertilizers on it.  Organic gardening revolves around the concept of soil life and soil biology. Organic practices such as crop rotation, use of cover crops, and companion planting are employed to enhance soil life and biology.  By using a plan, you ensure that you are not at risk of building up soil-borne diseases or mismanage the soil nutrients.

Despite the earlier snows this week, there is exciting news in the garden as the soil temperatures have finally reached into the mid 40s in the raised beds.  I couldn’t help but plant some peas on the last day of March in the new 8′ x 12′ Maine Kitchen Garden we put in this fall.  April in New England can be unpredicable. Temperatures can still be wintery cold – it was 42º but the dampness from the night’s rain made it feel closer to 35º. The soil temperatures have maintained 40º and above status all week and that tells me its the perfect time to start getting some cold crops into the ground.  Cold crops can tolerate colder temperatures and late frost.  Germination can happen for lettuce, arugula and peas

From our garden a beautiful snap pea begins to bloom.
From our garden a beautiful snap pea begins to bloom.

in 40º soil temperatures. If you are as excited about spring as I am, you will want to start some peas. They prefer the cool weather anyway since it tends to make them sweeter. I always look to around or after St. Patrick’s day as the time of year to start directly sowing them into the ground. Try planting rows on two side of a trellis in a sunny location that has fertile soil for double the yield in very little place. Peas are a great addition to the garden – they put nitrogen back into the soil and they are vertical growers not taking up a lot of garden space. They are an early season vegetable, but you can seed again in the late summer for an early fall harvest. Fall harvests fall short of the spring harvest when the soil temperatures start off cooler.  Peas get along great in the garden with just about everybody but chives, late potatoes, onions, gladiolus and grapes. Peas do particularly well with corn, cucumbers, celery, eggplants, bush/pole beans, early potatoes, radishes, spinach, strawberries, tomatoes and turnips. I always plant a wide variety, this year so far it I put in some Half Pints, Sugar Pod2, Oregon Sugar Pod II, Sugar Snap.I will keep sowing seeds every few weeks to try to get a long harvest before the warm weather sets in.

When you see daffodils and dandelions start to bloom, you should plant your potatoes -soil temperatures are hovering around 45º at that point – a good time to start potatoes.  We prefer to grow our potatoes in smart pots. It’s easy to do, takes very little space and fun to harvest by just dumping out the sacks.  You can couple potatoes with marigolds in a pot or if you choose to put them in the garden be sure to hill them and couple with bush beans, celery, carrots, corn, cabbage, horseradish,peas, petunias, onions, marigolds and french marigolds.  Just keep them away from asparagus, kohlrabi, rutabaga, fennel, turnips, pumpkin, squash, tomatoes, sunflowers and cucumbers.

At 50º, germination starts to happen for spinach, Swiss chard and carrots. A whole bunch of delicious crops you can begin to grow in the the early season that are easy to grow, delicious and beautiful in the garden!  Carrots are one of my favorite seeds to sow – be sure to keep the soil moist until you see the first leaves appear. Before sowing be sure you have cultivated the bed deeply and thoroughly to promote good root growth. I found last year I did very well when I coupled my carrots with french marigolds. Marigolds roots emit an enzyme that help fights against root-eating nematodes. Bugs Bunny would have loved my carrots! Carrots also go well with leaf lettuce, onions, peas, leeks, chives and rosemary; be sure to keep it away from dill, parsnip and Queen Ann’s Lace.

Daikon radishes, radishes and beets are others also don’t mind the chilly temperatures spring has to offer. They are all easy to grow and do so quite rapidly in cool weather.  Beet seeds can be directly sown once the soil is workable and for successive crops, simply plant in two-week intervals and you will get a continuous harvest.  Remember all the parts of the radish are edible – so enjoy!  Radishes prefer the company of beets, bush/pole beans, carrots, cucumbers, lettuce, parsnips, peas, spinach, nasturtiums and members of the squash family.  They should not be grown near hyssop, cabbage, cauliflower, brussels sprouts or turnips however. Beets do well with lettuce, cabbage, onions, kohlrabi, garlic and mint but not pole beans.

Lettuce from our spring garden
Lettuce from our spring garden

Lettuce is another one that quickly thrives in the chilly spring air. There are so many different varieties to choose from – look for ones that are slow to bolt. Lettuce doesn’t do well with cabbage or parsley – so be sure to separate those in the garden. But pair it up with some beets, broccoli, bush/pole beans, carrots, onions, strawberries, sunflowers, radishes, cucumbers and dill and it should do very well.  I also planted two types of lettuce the other day, one called Frizzy-Headed Drunken Woman Lettuce, the name alone is why I purchased the seeds. It’s a butter-head variety which forms a single savoyed 8 inch head with mint green leaves tinged in mahogany red. Very slow to bolt. I also planted a red iceberg since I love me an iceberg wedge salad with blue cheese.  Mache also known as lam’s lettuce or corn salad is a mild tasting green that’s an easy spring-time grower to consider which can be harvested through early winter or longer in milder climates.  Arugula can also be sown in early April. Sow ever 2 weeks and you’ll enjoy a succession of harvests of delicious greens through the fall.

Kale and onions are two more that you can start in April.  You can plant onion sets, not seeds which should be started indoors. Shallot seeds and starts can be planted in early spring. Onions work well with beets, carrots, leeks, kohlrabi, brassicas, tomatoes, lettuce, strawberries, dill, chamomile and summer savory. Just keep it away from your peas and asparagus.

Softneck garlic can be planted in the spring and fall whereas hardneck garlic should be planted in the fall for overwintering.  Garlic will work with most herbs in the garden and helps keep deer and aphids away from roses, raspberries, apple and pear trees. In the garden it also does well with celery, cucumbers, peas and lettuce. It’s a great companion plant since it helps in repelling codling moths, Japanese beetles, root maggots, snails and carrot root-fly.  I love garlic and we use it a lot when we cook – so having a supply of fresh garlic around is important to us and the flavors can’t be beat when you row your own!

So with the cold, rainy days of April ahead – take solace knowing that the blooms of May are not far away.  Happy gardening!

 

 

The First Steps of Marching Right Along

Starting a new business is equally as exciting as it is nerve-wracking. You never know if what you think is a fabulous idea is as fabulous an idea to the public. Homegrown Harvest is more than just about selling containers and raised beds to people; its about making gardening easier so more people can enjoy the benefits of fresh food. We hope to be able to show people that you don’t need big row gardens of the past to grow some of the food you love to eat and need to live a healthy life.

Greenwch Time PixThis past month for us has been a whirlwind of activity. We had our first home show, The Fairfield County Home & Better Living Show in Greenwich. The show had a rough start since Blizzard Nemo caused it to be delayed by a weekend pushing the show to the long weekend. The attendance levels seemed thin and many of the other vendors who had done the show in the past said that as well. For us it – we came out of the show with 30 new potential customers and landed us on the front page of the Greenwich Time newspaper in the article Generators, green products trending at home show! That alone made going to that show worth it. Since the show, we’ve seem an increase in the potential customers inquisitions from our website leading to hopefully the beginning of Mark and I going out on numerous estimate visits.

Last month, I also went off to Norwich, CT and earned my Accreditation in the Organic Land Care Profession – earning me the acronym AOLCP following my name. The course is taught by NOFA, the Northeast Farmers Association whose mission it is to protect and encourage a healthy relationship between humans and the land.

“CT NOFA is a growing community of farmers, gardeners, land care professionals, and consumers that encourages a healthy relationship to the natural world. CT NOFA:

Promotes methods of farming,ctnofa_logo gardening, and land care that respect biodiversity, soil, water, air, and the needs of future generations through education, support, and advocacy.
Encourages the growth of a sustainable, regional food system that is ecologically sound, economically viable and socially just.
Educates consumers about their power to effect positive changes through their food and land care choices.
Increases the local and organic food supply and maintains productive agricultural land by creating opportunities for new and veteran farmers.

CT NOFA is working toward:

The growth of organic food production in Connecticut, resulting in local, sustainable agricultural systems.
A clean, safe, healthy environment to pass on to future generations.
Preservation of existing farmland in the state.
An abundant supply of organically grown food for Connecticut citizens.”

~About CT NOFA

Since coming back from my class, I was teased that I drank too much of the Kool-aid as I was heard going on and on about Connecticut is a forest and wants to be a forest; how we should leave the leaves in our garden beds as they give good nutrients to the soil and my other new mantra lawns are evil – grow food, not lawns! Prompting Mark to cue up the Grateful Dead channel on the XM radio.

February also was the month we got our online store up and running on our website which we are very excited about since many gardeners may simply be looking for some tools or gardening accessories and prefer to do their shopping online and now we can accommodate that. If you haven’t had a chance to check out online store simply click on the “Shop” tab on our website www.homegrownharvest.com or follow this link to our Shop Homegrown Harvest.

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As busy as February was, March is going to busier for us as we are excited about this. The last two weeks I have started a number of seed starts in what used to be our dining room. It’s a south-facing room with big windows and now three tables with grow lights and a small heater. I am always amazed at the miracle of creation – to watch a seed that I planted spring forth to this little green sprout at first then develop into a plant – its just amazing! I’m always in a little disbelieve when it works. Currently, we have some varieties of lettuce, peppers and basil started, as well as some other herbs. I plan on starting a bunch more in the coming weeks too like the beans and peas. I’m so excited about the different varieties of seeds I have chosen to plant this season. Beautiful runner beans and delicious garden peas and snap peas! I can’t wait until its warm enough to plant outside.

But spring is still weeks away and we have our last frost period to endure. Mark and I have started to prepare for our second home show coming up next weekend, The Fairfield County Home & Outdoor Expo at the Stamford Plaza Hotel. We have a smaller space this time so we will have to get creative, plus I will be at the first day of the show myself since Mark has EMT training all day that day. (My partner, Mark has been pulling double duty since January when he began his EMT training at the New Canaan Ambulance Corp.) If you are interested in attending contact us at info@homegrownharvest.com and we will email you a free pass to the expo.

This month, we already have on the calendar some estimate visitations set up with potential customers. We will continue to work hard to get the word out to the community about what we do and how we can help them grow their own food. As I said in the beginning – its an exciting time but a nerve-wracking time as well. We believe in our business and want to help people discover that gardening doesn’t have to be complicated, back-breaking or overly time consuming. We want to help people discover you don’t need a ton of space to grow your own food – there are simple and efficient ways to garden, like square foot gardening which uses about 20% of the space than a IMG_6950traditional row garden uses. We also know that even the best business ideas can fail if not executed properly. That’s why we are talking to as many people who have started their own businesses and learning from them; networking with people who are currently in the business and learning from them and continuing our own education in the industry so that we can continue to share our expanding knowledge with our customers. It’s an ever changing world and you have learn to grow and adapt with it.

Today, food prices continue to escalate and the amount of energy used to get certain foods from the ground to your table is exorbitant. Some foods travel 2500 miles! The amount of nutrients lost in transit are enormous. We can’t be certain of what it was grown in, what was sprayed on it and what exactly that is went through before landing up in the produce aisle. Technology coupled with Americans desires for a fast and convenient lifestyle has removed people from nature. Children are attached to cell phones, computers and video games instead of the climbing trees, playing in the woods and digging in the dirt.

When gardening you need to think about right plant, right place, right time; the same thing can be said about business as well – right business, right place, right time. Mark and I believe that Homegrown Harvest is a good business idea in the right place at the right time. We look forward to sharing our expertise and knowledge in helping people get back to nature a little and grow their own homegrown harvests.