Drought tolerant landscaping with minimal water or only the moisture nature provides was dubbed “xeriscaping” a few decades back and the term has caught on. The word comes from combining the Greek word for “dry” and “landscaping.” Thought to have originated with the water-conscious experts at Denver Water, the city’s municipal water provider, the term has seen growing use over the last few drought-burdened seasons. The principles of xeriscape landscaping are principles dear to organic gardeners’ hearts. Soil improvement, mulching and wise planning are all part of the successful xeriscape. Proper watering is key. And the rewards include savings on water bills (or protecting your well’s ground water supply) as well as healthy, rewarding, easy-to-maintain lawns and gardens. (more…)
Organic solutions for getting rid of powdery mildew on plants.
It’s the time of year when powdery mildew raises in its dusty, unattractive and growth-sapping cloud. It’s the most common and widespread of fungal diseases, attacking both fruit trees, ornamentals and vegetable plants. Controlling it presents special challenges to the organic gardener. And this summer’s weather patterns — warm and dry — tend to favor its spread.
With its patchy, gray, talcum-like dust that covers leaves and stem, powdery mildew is easy to spot. Detecting it early is one of the many reasons to regularly give your plants close inspection. Once it turns black, which signifies that it’s starting to fruit, you’ll have real problems controlling it from spreading. While the fungal threads that make up powdery mildew stay on a plant’s surface and aren’t as harmful as some other diseases, they can retard growth and affect flavor, especially on fruits. Controlling powdery mildew starts in the spring by choosing plant varieties that are resistant to the fungus. Give your mildew-susceptible plants plenty of room so that air can circulate between leaves and stems. (more…)
The record drought locked on many (and we mean many) parts of the country calls for home gardeners as well as commercial interests to rethink their watering strategies. Equally important to organic gardeners is the moisture content of their composting pile. Moisture in compost is critical and having too much or too little can slow or sour the process. Having too little will slow or stop the composting process. Having too much moisture in the pile will fill the necessary air spaces and turn the process into an anaerobic digester something most garden composters want to avoid (though it is an accepted composting technique with its own set of requirements). (more…)
True confessions: I don’t like canned or pickled beets. There was a time that I did, living in the cloudy Pacific Northwest and growing lots of root vegetables because we could, including turnips and rutabagas. Garden beets grew especially well. I loved their tops or “greens” as they’re called and still do (beets are in the same family as chard). But every fall we’d pull beets, always leaving some in the ground under heavy mulch cover for greens in the spring, and the canning process would begin. The first month or so of eating canned beets multiple times a week, I did fine. But by the end of January? I didn’t want to see another dinner plate stained red. (more…)
While most of the GMO attention these days is focused on the upcoming vote on California’s “Right To Know” initiative, another GMO controversy has boiled to the surface, this time with apples. Okanagan Specialty Fruits corporation has developed a genetically modified apple — known as the “Arctic Apple” — that does not brown, or at least doesn’t brown as quickly, when exposed to the air. The fruits are also not as susceptible to bruising, a problem that results in apples being refused by buyers at both the distribution and consumer levels. The controversy has spread across British Columbia’s apple growing regions and now, with articles in The New York Times and other publications, is gaining more focus in America. (more…)
Planet Natural prides itself on being a small, specialty business. We don’t just stock gardening supplies. We stock natural, organic gardening supplies. We don’t stock just any household cleaner. We stock natural household products that are safe to use around your family. We don’t add just any new product that comes along. We examine it, see what others say about it, and try it ourselves. We don’t just carry a wide selection of products. We carry a select variety of products, products we’ve selected for their effectiveness and reliability ourselves.
There’s a growing movement that supports independent, small stores over large, corporate-owned “big box” and national merchandisers. It’s a movement that’s part of and parallel to the small, self-reliant, local farm and food movement that is sweeping the nation. Planet Natural is proud to be part of both movements, movements that emphasize the home-grown, locally-control, smaller-is-better philosophy that’s so prevalent in our national discourse but so often missing from business and economic discussions. (more…)
These warm and often humid days of mid-summer bring the first signs of an unsightly pest: aphids. Aphids don’t do much damage when there’s only a few around. It takes clusters of them — and there usually are by the time they’re found — to make leaves curl and yellow as they deposit their sticky “honeydew” made from the moisture taken from the plants on stems and on the underside of leaves. If left untouched, this substance turns black with the presence of sooty mold fungus. Roses are often the victim of aphid infestations.
The more damage you have, the harder it is to control aphids because they hide inside curling leaves. Often, the presence of ants is an indicator of an aphid problem. Nasturtiums are a known aphid favorite. Think of them as an early-warning device. If you’ve previously had aphids in or around your garden, you should check them frequently. Aphids are wind-borne creatures. If your garden is large, check the upwind section most carefully. (more…)
There are so many great gardening blogs on the web…who can follow them all? Here are some interesting links we’ve discovered recently. Any to add?
–Chris at Backyard Gardening Blog makes it sound too good to be true: “What if I told you there was a way to have a greener lawn, that needed less water, less fertilizer, attracted beneficial insects, and yes, it would be greener?” he asks. The answer is probably already in your back yard. (We especially like the “less water” part.)
–The Manic Gardener (aka Kate Gardner) has a great article AND podcast(!) from Lee Reich about keeping a garden weed free. And there’s not a single mention of RoundUp.
–Elizabeth Licata has a novel way of how to look at all the maintenance her outdoor plants require this time of year. It involves the late screenwriter/director Nora Ephron, mascara and washing your hair. (Guys should take a clue.) (more…)
Corn is our country’s great vegetable. Since its seeds first migrated up from Mexico and spread across the world, corn has served as an all-American symbol as well as one of its favorite food crops.
Growing — and eating — garden corn is the source of countless family memories. Generations have grown up watching seeds the size of their finger tips turn into towering stalks with ears. How many of us actually laid between rows on a summer night to find out if it was true you could hear the corn grow? We still follow grandma’s directions: the first thing to do when picking corn is put the pot on to boil, so not a moment off the stalk is wasted. And we remember grandma cutting the kernels from the cob so grandpa — bless his dentures — could enjoy it even if he didn’t have his God-given teeth. How many times were we told that it was hot enough to pop corn right in the garden? Who can forget the unique sweetness of fresh-picked sweet corn? (more…)
It’s no secret that most commercially grown tomatoes taste lousy. Now scientists have discovered the reason: a gene mutation, the one bred into tomatoes to yield consistent color. It seems that tomato breeders discovered the gene about 70 years ago and began to cross-breed it into nearly all commercial tomatoes so that they would have an attractive red color. There was just one problem. Adding the redness gene “turned-off” flavor genes, the ones that created more sugars and carotenoids, various compounds in the tomato that contribute to flavor. The result? Tomatoes that look good but taste like paper. Here’s the abstract of the studies that determined the effects of the “redness” gene. Now we’d like to see the marketing studies that motivated commercial growers to think consumers prefer perfect red fruits without regard to taste. (more…)