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!
There’s something different in the air, something that precludes the end of summer and the coming of cooler days and chillier nights. Your area may have reached that point already, a time when frost is anticipated maybe even tomorrow. But for most of us, there’s still an abundance to be had in our gardens and that means homegrown heirloom tomatoes.
The history of tomatoes, their trip from the Andes and the gardens of the Aztecs to Europe and back to America is fascinating. In his entertaining book The Heirloom Life Gardener, Jere Gettle recounts the origins of the belief that tomatoes were poisonous (they’re members of the nightshade family, as are belladonna and henbane) and how they were first grown in the Old World as an ornamental. He recounts that famous moment in tomato history where a crowd of two-thousand gathered in Salem County, New Jersey to watch Colonel Robert Gibbon Johnson commit suicide by eating a basket of tomatoes. They were disappointed. Today they’re consumed by the tons. (more…)
The controversy generated by the Stanford organic food study continues to grow. It didn’t take long for people to recognize that the study assembled data from tests for the wrong thing. But that hasn’t stopped supporters of agri-business, corporate food retailers and, yes, GMO-supporters from “we-knew-it-all-along” responses. The responses criticizing the study have served to underscore the genuine reasons we choose organics in the first place.
Worst of the anti-organics responses (“Organic, shmorganic,” it whimpers) comes from columnist Roger Cohen in The New York Times. It’s an obvious appeal for GMOs based on the logic that GMOs are better capable of feeding a starving world (not true, as studies have shown). And it also derides those who seek to protect their families from pesticides which the Stanford study suggests contaminate 37% of commercially-grown fruits and vegetables. And it bemoans the cost — “Organic is a fable for the pampered of the planet,” Cohen writes — while ignoring the fact that subsistence and small-farms make modest livings raising competitively-priced, pesticide-free produce while preserving — nay, improving! — soils, unlike large commercial food operations that deplete soils as they over-use pesticides and fertilizers that are harmful to our waters. Scroll down to the comments section of Cohen’s article and note what people have to say: there’s the “ha-ha” of organic detractors and then there’s the thoughtful arguments of organic supporters who mostly say that Cohen, by focusing his attack on nutrition and price, misses the whole point of organics. Also view The Times letters section addressing the Stanford study. Good stuff! (more…)
It’s all over the news. The New York Times headline blared “Stanford Scientists Cast Doubt On Advantages of Organic Meat and Produce.” “Organics Not A Healthier Food Choice, Study Finds” trumpeted The Chicago Sun-Times. Even the page at the Stanford University School of Medicine website, where the organic food study was conducted, starts out misleadingly: “Little evidence of health benefits from organic foods, Stanford study finds.” That’s unless, of course, you feel that avoiding high levels of pesticides on your fruit and vegetables isn’t a benefit.
Some headlines seemed confused: “Organic not necessarily better for you: A large review found very few studies that systematically compared the health outcomes of eating organics or conventional foods,” says the Discovery Channel’s Discovery News website. And some sources seemed to run contradictory stories. While The New York Times piece reported that the researchers found no obvious benefits to organic meat, they did report that organic chicken and pork were less likely to be contaminated by antibiotic-resistant bacteria. Another article run the same day in The Times detailed that the overuse of antibiotics in meat and dairy has resulted in hyper-resistant super germs. (more…)
No doubt your gardens are at their best now, full to bursting with plants and vegetables, draped with flowers and struggling ahead of the coming frosts to seed and put on growth. Come the dead of winter, we love to recall them this way, in all their green glory. And often, as we plan our next garden, we struggle to remember the details of their opulence after the garden has been put to bed and mulch and snow cover everything. Just where did we plant that row of peas?
We’ve often promoted keeping a record — a garden journal — that records weather conditions on a semi-daily basis as well as documenting the growth and harvest success of various vegetable plants and landscape shrubs, flowers, and ground covers. Do as we say. But if you’re like us and end up doing what we do — in other words, not keeping our journal as current and as detailed as we should — there may be a simpler solution. Take pictures of this year’s garden with a camera. (more…)
Our wonderful, year-round Farmers Market here in Santa Fe, NM is at its peak. Strolling around its grounds and inside its LEEDS-certified market pavilion is a visual adventure and an education in Northern New Mexico farming and gardening practices. All of its produce must be locally grown and no reselling is allowed. There are more than 150 active vendors offering everything from produce to home-baked breads. Northern New Mexico small farms are an important part of its history and culture. It’s reassuring that its small-farm heritage is alive and well — even booming — in this age of industrial agriculture and processed food.
Like many of you, I attend farmers markets wherever I go. I’ve attended markets in Grand Junction, Colorado; Eugene, Oregon; Santa Monica, California; Burlington, Vermont; White Bear Lake, Minnesota and dozens of others in cities from Fargo to Portland. The midwest — America’s bread basket — is full of seasonal farmers markets this time of year. One of my favorite markets is in my former, beloved home of Bozeman, Montana where the growing season is short but the gardeners are enthusiastic (they even have a winter market despite the often-nasty Montana winters). (more…)
August is the time of year our garden would turn chaotic. Trailing plants like cucumbers and spreading plants such as squash would take over wide swaths of ground that were formerly occupied — if our spring planning was any good — by spinach, lettuce, kale and other greens which, if not harvested would be doing their best to go to seed. These we would pull and throw in the compost… we didn’t care about lettuce seeds compromising our compost and usually the seeds hadn’t dried enough to survive the process. Then, anywhere there was space, we’d sow little squares or circles of late season vegetables, things like mache (corn salad), kale, spinach and arugula, especially arugula, or anything else we had left in our seed bin. If there was some bare ground under one of those big shady squash leaves, we’d stir in some seed under them. The worst thing that could happen is that we’d be turning them back into the soil. The best? Picking a salad just before the snow arrived. (more…)
There’s only one thing more abundant this time of year than zucchini and crookneck: summer squash recipes! Of course, squash isn’t the only thing coming in abundance from our gardens in August. And there-in lies a clue as to how we should use this bounty. What grows together, goes together.
That’s exactly the principle Dani over at Clean and Delicious operates under when putting together her Raw Summer Squash Salad with Feta and Tomato. She combines squash, cherry tomatoes (who doesn’t have a lot of those in the garden now?), basil, olive oil, lemon juice, feta cheese, and salt and pepper into a refreshing first course. Our variation? Add a pinch (or three) of chile flakes to bring out the flavors. (more…)
August is often the make or break month for potatoes. No doubt, if you’ve planted a few rows (or a lot) of potatoes, you’ve already dug a few plants for new potatoes which are usually ready two weeks or so after the plants blossom. But if you’re waiting until the first frost so you’ll have big tasty tubers for winter storage, now’s the time to be on alert. Warms days with high consistent humidity encourage blight, as does wet weather. The problem with potato blight is that once it starts, it’s nearly impossible to make it disappear completely. Still there are things you can do to prevent and impede potato disease. The ultimate goal is to keep them from the tubers. (more…)
In many parts of the country, the beginning of August is the time to harvest and dry herbs. Many leafy herbs have budded and are ready to flower… the perfect time to harvest for drying. Herbs at this stage — just ahead of flowering — have the most flavorful, aromatic oils. Some herbs — basil, rosemary, lemon balm, parsley and rosemary — can be harvested multiple times over the course of the summer. It’s best to harvest in the morning after the dew has dried. Inspect your pickings carefully for dead or diseased leaves or signs of mold. Most herbalists recommend rinsing herbs and gently shaking them dry. We’ve always felt that rinsing removes valuable oils and try to keep it at a minimum, especially after a previous day’s rain. (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…)