Few pursuits are as rewarding as growing your own organic garden. Not only do you get to enjoy the fruits of your own labor, but you have the satisfaction of knowing that the produce you are eating was grown free of chemicals, pesticides and herbicides. Growing organically produces healthy, more diverse ecosystems which are better able to resist significant pest damage… naturally!
Your friendly Planet Natural Blogger was standing in line yesterday at the grocery store — one with a focus on healthy eating and a claim that it never uses GMO products in its store-label items — when an equally friendly checker commented on the fact that we were buying ears of sweet corn. “I have relatives in the Midwest,” she said, “and they say that they put the water on to boil before they go out and pick sweet corn for dinner.”
Well, your talkative PN Blogger, raised in the Midwest, had heard this before and, indeed, had told the story himself a number of times. And having just read up on the history of corn, we felt we had to put our two cents in (though what we said was probably worth half that).
“That’s good, old fashioned, home-grown corn,” I explained. “This commercial stuff has been bred to keep it sugars longer, so it can be shipped and held before sale. But it’s not as good, it’s not as sweet as good, home-grown sweet corn. The sugars in homegrown sweet corn aren’t as stable. But the corn is tastier.” (more…)
It may be too late in this season for us to start our own vegetables and flowers rather than buy nursery stock. But there’s a good reason we should at least be aware that the starts we purchase at the nursery or big-box home supply store may have been treated with plant growth regulators (PGRs). It’s also a good reason, short of growing our own, to make sure the nursery stock we buy is from a reliable organic dealer.
The term PGR has come to include many things, not all of them potentially harmful. But technically, a PGR is a spray or chemical used to treat seed or growing plants that, through cellular mutation, makes the plant in some way more desirable, often more to the seller than the buyer.
PGRs are used for a host of reasons and function in a number of ways. They are commonly categorized and regulated as pesticides but mostly deal with growth, flowering and fruiting issues. Some, especially those used to encourage rooting, are organic compounds. But most of those used in commercial agriculture — and that includes the sale of nursery stock — are synthetically derived. (more…)
Converting to organic gardening is as much an act of will power as it is work. But the rewards — feeding your family vegetables, herbs and fruits untainted by pesticides, herbicides and the residues of chemical fertilizers — are priceless. Where do you begin?
First by making a commitment. You must promise to learn as much about organic practice as you can. This is really a life-long process. But when you consider that a little organic knowledge (the basics) goes a long way and that the details bring you closer to perfection, you begin to understand how easy it is.
The second commitment is the promise never to go back. No matter how many problems you encounter — and it’s important to remember that even conventional gardeners encounter failure, and lots of it — you will not go back to your old, chemical ways. When the neighbor points out that he doesn’t have any bugs in his garden and you do, it’s time to be strong. (It may also be helpful to point out that he doesn’t have any beneficial bugs in his garden, as you do.) When he says you spend a lot more time in your garden than he does, smile. In a year or two of organic gardening, that probably won’t be true. When he says that turning that compost pile must be a lot of work, put your hand on your abs and then look directly at his belly. Or maybe stretch out your muscled arms. (more…)
Spring is a wonderful time of year for foraging food. Greens — dandelions, nettles, wild asparagus, miners lettuce, ramp — are especially fine this time of year and spring mushrooms notably morels, rival the mushrooms picked in the fall. Some wild plants, including fiddleheads, are edible only when they first emerge (and one should be cautious eating even these). Even though nature is doing the gardening for you, it’s important to remember that you want even your foraged plants grown the way you grow in your garden. Organically.
We’ve been amazed at the interest in wild foods that’s grown over the last few years. There’s been a plethora of books released on the subject and classes on identifying, picking and cooking with foraged foods are offered in both rural and urban locations. Even restaurants and gourmet chefs, long-time users of wild mushrooms, have gotten in on the fad, flavoring their dishes with wild greens. Ramp, that favorite east coast spring green that was once harvested by eager Italian immigrants and seen as a measure of class distinction, is now so popular now that it rates a kitchen story and recipes in a major American newspaper. (more…)
We’ve written a lot about planning your garden, which plants go where, crop rotation, companion planting, and the like. But what to do when you’re starting a garden or want to create a second (or a third) garden space? Where is the best place for your new garden to go? What factors should you consider when starting it?
Often we don’t have a choice. Our yards are small. Everything is heavily shaded except for that one spot over there. If we put the new garden right in that sunny spot in the middle of the yard, where will we play badminton on the fourth of July? Choosing where to put a garden space is a problem a lot of us don’t have.
But if we’re lucky enough to have the space where a choice is in order then it’s important we choose wisely. It’s safe to say that we already know the principles. What’s best for the plants you want to grow? Here’s a brief and most likely incomplete list of principles to consider when starting a garden. Feel free to add things we may have overlooked and other suggestions that will assure you convenience and make your plants a growing success. (more…)
Reading through Danny L. Barney’s new book Storey’s Guide To Growing Organic Orchard Fruits (Storey Publishing) not only got us to thinking about what it takes to grow apples, pears, cherries and other fruits without chemical sprays, but also, like a lot of things, made us nostalgic.
Your sentimental, fruit-crazy Planet Natural Blogger grew up on a small orchard back in Nebraska that was sprayed heavily every year. My father was in the pest control business and had access to the compounds and equipment. I remember him fogging the whole place in an effort to keep the mosquitoes and other insects down. Insects weren’t the problem, and needless to say the sprays did nothing to alleviate our real problem, blight and blemishes (and we still ended up with mosquitoes anyway). He didn’t wear a mask or respirator when doing this and neither did we. But we loved to run through the fog much to his chagrin (Note: Dad’s long gone but we’re still healthy).
Maybe it was in reaction to this that — like a lot of former hippies — when we took to the land, we adopted an organic lifestyle. Those of us old enough to remember the Alar apple scare of 1989 probably aren’t surprised to know that the conventionally-grown fruits we buy are still tainted with harmful substances. Some of these chemicals are especially bad for children. (more…)
A recent study clearly demonstrates the health and longevity benefits of eating organic produce over conventional produce… if you’re a fruit fly. The study designed by a then 16-year-old Texas student not only won her top honors in the national science fair competition, it added to a growing body of evidence that eating organic — despite stiff food industry-sponsored denial — is indeed healthier.
The study also illustrates the value of engaging your children in family nutrition, gardening, and life-style choice discussions. The fruit fly study winner was inspired to put the organic question to the test after hearing her parents discuss the issue.
The award winning study not only won Ria Chhabra the national science fair competition but also publication in a respected scientific journal and access to nearby university labs usually available only to graduate students at Southern Methodist University in Dallas. The study, as a few news sources pointed out, stood in stark contrast to an infamous Stanford study that suggested organically raised produce was no more nutritious than conventionally raised produce. (more…)
A reader and friend has pointed out that I seem to have an old-school view of the patience required to be a successful gardener. She’s suggested that your friendly, all-in-a-rush Planet Natural Blogger actually finds more timely gardening gratification with fast growing, quick-to-harvest greens that not only are ready in a short amount of time but also offer nutritional and flavor benefits that longer-grown vegetables don’t match.
That kind of growing for us anxious types is the subject of Mark Diacono and Lia Leendertz’s The Speedy Vegetable Garden, a new book that shows the patience we’re always urging gardeners to display isn’t really necessary when it comes to some harvests.
We’ve mentioned Diacono and Leendertz’s book before in regard to growing microgreens and certainly used it as reference when talking about sprouts and edible flowers. But in a half-dozen chapters they also address quick cut-and-c0me-again salads as well as quick-harvest vegetables. (more…)
When planning your vegetable garden, don’t forget to consider edible flowers. They’re not only attractive garnishes for salads and plate designs (or “plating” as chefs say) but they add an element of beauty to the garden. And they have practical benefits — like attracting pollinators — even before they’re harvested.
My grandmother was the first to feed us flowers, namely petunias of which she’d put one on the plate with our salad (she’d also put one behind her ear when her hair was pulled back but that’s another story).
We’ve been adding nasturtium blossoms to salads for years; in fact creating whole salads with nothing but their blossoms when we had an abundance. At first we considered them only as decoration. Later we learned to savor their petals, popping them into our mouths straight from the plant as we walked around the garden, enjoying their spicy, sometimes peppery flavor. Nasturtiums are easy to grow and make a great companion plant. (more…)
Microgreens are all the rage. Professional chefs and home gourmets love them for their concentrated flavors and beautifully tangled appearance. Gardeners love them because they are quick and easy to grow … indoors! The health-conscious among us love them because they are a concentrated and delicious way to get vitamins, minerals, and anti-oxidants.
What are microgreens? They’re basically seedlings, planted in soil, and harvested early — very early — when their first true leaves appear. The difference between microgreens and sprouts? Sprouts are typically raised without soil and harvested before true leaves are formed. Sprouts are otherwise much the same, just younger. Growing microgreens in soil with sunlight, allowing them to reach the point where they are setting leaves, gives them both a nutritional and flavor edge. They’re the miniature, fledgling form of greens and other veggies you plant in your garden in tiny concentrated form. Strong-flavored greens and herbs — things like radish, basil, arugula, beets, fenugreek and Asian greens — make the best microgreens. But almost anything you sprout or any green you plant in the garden will make delicious microgreens. (more…)