Organic Gardens

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!

Garden Tool: The Camera

Taking PicturesNo 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…)

Free At the Farmers’ Market: Advice

Farmer's MarketOur 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…)

Late Season Garden Planting

Fall PlantingAugust 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…)

Abundant Recipes: Summer Squash

Summer SquashThere’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.

As much as we love grilling and sautéing zucchini and yellow squash, using it raw has its attractions. As Dani… or almost anyone… will tell you: when using raw summer squash, slice it thinly. A mandolin is a handy implement for this. Some people use their Cusinart, but we find this too much trouble (and a bit wasteful). A good sharp paring knife and close attention to what you’re slicing is our preferred method. (more…)

Talkin’ Potato Blight

Harvesting PotatoesAugust 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.

If you notice dark blemishes on mature leaves, often with target-like rings, your potatoes are probably suffering from one of the most common diseases, early blight. If left untreated, this fungus will result in collar rot, essentially strangling the plant at the soil line. Luckily, there is a treatment that will slow or even stop the fungus that causes potato blight, if applied early enough. A good copper-based fungicide applied every week or so should give your spuds time to develop. (more…)

Drying Herbs

Drying HerbsIn 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.

Herbs with a lower moisture content — oregano, thyme, rosemary, marjoram, savory, dill, sage — do well with hanging and air drying. They may be simply inverted, the stems bound together by string, and hung from a rafter or any overhang that allows circulation around the entire bunch. Keep your herbs from exposure to sunlight. Check frequently for signs of mold or mildew. (more…)

Just Beet It

Garden BeetsTrue 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.

There are a lot of reasons people don’t like beets. So who would have guessed the that beets are suddenly big? Foodies, fancy restaurants and home chefs are all finding tasty thing to do with beets. And a lot of the credit goes to heirlooms, specifically the Chioggia beet. The Chioggia, also referred to as the bulls-eye beet or the candy stripe are extra flavorful. An heirloom that originated in Italy, it’s different in more ways than color from the Detroit Golden heirloom beet (or simply “golden”… see number 3 pick on this post), the previous darling of the beet set. (more…)

Small Stores, Big Advantages

Local BusinessPlanet 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…)

Love Those Gardening Blogs

garden-blogsThere 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.)

–Chicago-based GardenInACity from Jason and Judy Kay has an interesting and practical way of looking at the issue of including native plants — or excluding exotics, however you’d like to look at it — in your garden. Teaser: the answer — not what you might think — has to do with the word “carefree.” (more…)

Knee High In Garden Corn

Garden CornCorn 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…)

Page 27 of 28« First...1020...2425262728