Predicting Frost
I’ve always wanted to be one of those gardeners who has so much instinct and experience that she can look at the sky and predict what’s coming.
Now that the overnight temperatures are getting colder with each passing night, I’m looking for frost alerts.
Organic Gardening posted a handy write-up of what to watch for when a frost might happen. So check the clouds, feel for a breeze, and…turn on the sprinklers?
Fall Gardening + Cleanup
Last week I attended a fantastic seminar on fall gardening and cleanup, which was hosted by the recently reopened Comstock, Ferre & Co. in Wethersfield, Connecticut.
Those in the know, much longer than me, remember the days of Comstock, Ferre. Known as the country’s oldest continuously owned seed company, and the region’s premiere supplier of seeds, the business was recently purchased by a young couple from Missouri who also own Baker Creek Heirloom Seeds. Comstock, Ferre now focuses on heirloom seeds, local artisan products, and antiques.
Caroline Finnegan of Ladybug Landscaping, an organic landscaping and design company, was our discussion leader for the evening.
Let me tell you, Caroline knows her stuff. Ask her anything. From compost, to making your own sustainable potting soil, how and when to water, crop rotation and soil amendments, she knows. She also writes regularly for Going Home to Roost.
In nearly two hours, our small group discussed all kinds of things related to preparing your garden for fall and winter:
- Fall plantings for late season and spring harvest (radishes and greens were provided)
- Test your soil! Don’t amend without knowing what you’re fixing
- Cover crops (hairy vetch was provided)
- Pull out those tomato vines and “cook” them to eliminate blight
- Good gardening practices (leave no seeds, seedlings, or debris behind)
- Now is the time to start pulling out summer’s plants and clearing the garden
Next Class
Creating Next Spring’s Garden. October 14 @ 6:30 p.m.
If you’re local, make a point of stopping in. Seven dollars gets you a whole lot of information and a fun experience!
ETA: As I write this, it seems something funny is happening over there. The company site is down, and one of their employees was laid off. Stay tuned.
Growing Your Own Wheat (part 1)
Well, I’ve finally done it. I’ve planted wheat in my own yard. I bought the seeds last year and never got around to it.
I get looks of surprise when I say I’m planting wheat. This is New England; our compact, rocky soil isn’t suited to a crop that demands, well, the kind of soil you find in the midwest. Plus, I have a tiny garden.
Fortunately I discovered a supply of organic hard red winter wheat from Dirtworks, which is grown in Vermont. One pound cost me about $5 (and just as much to ship it).
I chose a 10′x10′ corner of my garden for this experiment. (I don’t expect a high yield.)
After clearing the whole section of weeds, summer plantings, and debris, I raked it smooth and hand-broadcast approximately 4 oz. of seed. I gently raked it into the soil and watered well.
This was on September 18. The wheat has yet to sprout, though I’m vigilant about watering. Fortunately the weather these past days has been warm and sunny, and I’m hoping to see green shoots soon.
I’m excited! Wheat is one of several things I have planned for my winter garden (others include radishes, carrots, greens, and a cover crop of hairy vetch), and I can’t wait to bake a loaf of bread and say I MADE that loaf. From seed to plate.
More updates to come as the wheat sprouts and gets established for the winter.
Have you ever grown your own wheat?
ETA: The wheat is up! After less than a week, there are small green shoots.
First Day of Fall
At 11:09 p.m., it’s officially autumn. People around me seem to have mixed feelings about the advent of cooler weather that accompanies a return to school, work, and other indoor tasks. Some moan about the loss of sunshine and fun things, others are happy to be back to mild temperatures.
I love fall, and not just because I was born in November. It signals transition. Time for a change. We have mere weeks to prepare for the business of winter.
What about you? Are you ready for a change?
The Secret Garden
As she looked she saw something almost buried in the newly turned soil. It was something like a ring of rusty iron or brass, and when the robin flew up into a tree near by she put out her hand and picked the ring up. It was more than a ring, however; it was an old key which looked as if it had been buried a long time.
Mistress Mary stood up and looked at it with an almost frightened face as it hung from her finger.
‘Perhaps it has been buried for ten years,’ she said in a whisper. ‘Perhaps it is the key to the garden!’
-The Secret Garden, by Frances Hodgson Burnett
I’d venture to guess this old key has been buried more than 10 years; it was fun to find it while turning the soil for fall plantings.
Colors of Fall
I love the colors of fall.
Calculating the Harvest
I’ve tried a variety of ways to keep up with my harvest calculations. My favorite way is to use a little Moleskine. It gets ported around the house, and can frequently be found resting on the kitchen counter or on the side-door steps. It’s also ideal for noting plantings and making diagrams.
I like that I’ll always have a diary of my garden’s history.
There’s still more to come, but here’s how much I’ve picked so far:
- Peas: .1 lb.
- Arugula: .2 lb.
- Cherry Tomatoes: 27.95 lbs.
- Cucumber: 4.56 lbs.
- Purple beans: 1.5 lbs.
- Green beans: .16 lb.
- Swiss Chard: .69 lb.
Grand total: 35.06 lbs.
And no, that’s not a typo: I did pick more than 27 pounds of CHERRY tomatoes.
How do you keep track of what you pick and how you plan?
Good Morning, Glory
“A morning-glory at my window satisfies me more than
the metaphysics of books.”
-Walt Whitman
What to do With Green Tomatoes
I pulled the oldes tomato vines out of the garden to make room for some late season plantings. But there were still lots of green tomatoes left. What to do?
Make tomato preserves!
I happened across a recipe while flipping through the Blue Book, and thought it sounded different and interesting. Added bonus: Green tomatoes were OK.
All that’s needed is the tomatoes, sugar, lemons, water, whole fresh ginger root, and pickling spices. It took me a day or two to find the pickling spices. Fortunately, I have a Penzey’s nearby.
While the recipe is incredibly simple, I managed to forget to skin the tomatoes. Since I’m still working with a bounty of cherry tomatoes, this meant trying to wiggle the skins off during the cooking process. I’m sure a few slipped by.
Yummy!
The concoction is thick, syrupy, and smells like a cozy mulled drink you’d like to be sipping on a fall evening. Maybe these preserve will work well for fall baked treats?
What do you do with your green tomatoes or other unripened garden items?
Welcome to Alisa’s Garden
I love meeting so many people who have joined the local gardening and food movement.
Allow me to introduce you to Alisa, who has a fabulous blog going on over at Alisa’s Garden. From yummy recipes to lovely photography, there’s plenty to salivate over.
Make sure you try her garden rolls with ginger plum dipping sauce. I made them for today’s lunch and they’re amazing!
