How-to Start seeds in-doors, Homemade Liquid Fertilizer Recipe

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The longing of my soul for warmth and sunshine is becoming deeper everyday… especially now that the calendar says it’s truly spring. I, as I’m sure so many others, are anxious for warmer days. This winter was a trial for many of us die-hard gardeners… even for winter lovers.

I long to place my hands into the warm soil… sense the life force that dwells within the seeds… watching life spring forth out of nothingness… yes we are gardeners.

Many of you who are my friends on For Dragonflies And Me Facebook page have witnessed many changes take place in my life over the last several months. I’ve sadly left my beloved farm in the thumb of Michigan for a newer, brighter location that I now call home. I am blessed to be living at a wonderful greenhouse/nursery that I am in my literal heaven on earth. I would like to thank all of my followers for their patience as I needed a hiatus from the love of my life… my writing… But now things are in order and I feel that I can put my whole heart back into my passions…

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We are like plants… we are conceived… we are born… we live… we struggle… then all too soon we will die. But… in the midst of all this we find joy in life and living it to the fullest…

It is spring… and I am ready to live my life to the fullest… I hope all of you will continue to join me here as I share my love with all of you…

It’s time to start thinking about starting seeds and planning our gardens. Starting Seeds in doors is very easy and extremely rewarding! All you need is a few everyday household items~

*If you buy organic baby lettuce, greens or spinach than you will have access to those handy clear plastic containers with lids. These are perfect for seed starting. Be sure to poke several drainage holes on the bottom of the container.

*Fill your container about 2/3 way full with a good organic potting mix. Plant your seeds as package describes. Be sure to follow planting dates on packet. Water accordingly.

*Put the lid on, which will give a greenhouse effect. You will not have to water due to the condensation that will be created.

*Put in a sunny window and wait until seeds start to sprout see seed packet instructions.

*Once the seeds start to germinate, remove lid and water according to packet instructions. Another easy but more extravagant way is to set your flats on a table and hang lights on ‘s’ hooks with light chains from the ceiling in a warm basement or other room. The lights must be no more than 3 to 6 inches from the top of the flat (or the plants once they start growing), so be sure to make your light set up adjustable. Plain old fluorescent shop lights work best for starting seeds, or you can even purchase ‘grow lights’ from greenhouse supply companies or seed catalogs.

*You can go to any big box retailer and purchase really slick ‘seed starting’ kits. Follow instructions on kit…. and enjoy! Transplant outdoors following packet instructions.

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Here’s an easy and inexpensive recipe for liquid fertilizer. You can use this for both house plants as well as your outdoor potted plants. I’ve shared this recipe before, but it’s worth a repeat.

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Easy Liquid fertilizer~ to give your house plants and potted outdoor plants an extra boost, add 1 teaspoon of Epsom salt and 1 teaspoon of fish emulsion plant fertilizer to 1/2 gallon of water, then stand back and watch’er grow! Extra fertilizer water can be stored at room temperature for up to 3 months.

Please feel free to share this information with your friends… and I hope you’ve found it helpful.  Please be sure to follow me on Facebook for daily posts!

Happy Day,
Jean

 

 

 

 

Heirloom Seeds: Why they’re better and my favorites varieties

Hello all…

Check out my new post over at Farm to Table, Field to Plate!

http://outdoorsexperiencejournal.wordpress.com/2014/01/23/heirloom-seeds-why-theyre-better-and-my-favorites-varieties/

 

 

Garden Themes!

 

My breakfast patio is one of my quiet spaces...

My breakfast patio is one of my quiet spaces…

Have you been dreaming of a new garden but just can’t figure out what you want to do? Well… check out my new post at Your Home with Karie Engels for 4 awesome ideas!

Click the link to take you right on over!

http://yourhomewithkarieengels.com/2013/11/21/garden-themes

Happy Day,
Jean

The Season of Autumn

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“I must have flowers, always, and always.” -Claude Monet

The Season of Autumn truly does hold much beauty and awe…
The leaves as they change from brilliant green to all the shades of the beautiful sunset…
Waking to an early frost as it glistens… the sun touches it and the frost becomes a deadly killer.
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The sounds of the geese flying overhead with their graceful bodies against the fall sky …
There is something magnificent about a fall sky…
You know what I mean… the clouds put on a performance that leaves one standing, staring in awe… simple elegance.
Massive waves of swirling color, not grey yet not white, billowing over head so low it seems you’d only have to reach up to touch them…
The night sky as the sun sets… its rays reaching down into the depths of your soul… waves of fire.

DPP_0001Autumn is when I get to start my cook stove again… oh the aroma of burning wood leaves a feeling so comforting. Like being wrapped in an old quilt…  I love my cook stove.  The memories of days gone by as a child, spending time at my dad’s folks in Northern Canada. There was no electricity or indoor plumbing until my young teen years.

I can still close my eyes and imagine the aromas that rose upstairs as grandma was frying  fresh eggs just laid that morning and bacon for breakfast… covered and cozy under her quilts… not really wanting to venture out into the cold… the heat would start to move slowly through the old farm-house upstairs and then I’d jump out of bed and quick get dressed and run downstairs. Everyone else was already up and moving long before I. It was a happy feeling… a cozy, homey feeling that I had there.

Now I have a cook stove of my own and although I only use it in the cold months, I can’t imagine winter without it.

But my heart and my soul belong to the sun and warmth… I live to be in my gardens… to touch the dirt… to breathe deep into my soul the life my gardens gives me.

I am of the same mind as Claude Monet… “I must have flowers, always, and always”…

So today I’ve decided to share, in between my new organization series, an Essay Of My Flowers.

My heart and my soul are happiest in the garden.. my garden of flowers.

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Please note that these photographs are owned by me… If you’d like to use them in something, I don’t mind so long as you give me proper credit and direct them here to my site. Thanks…

Happy Day,
Jean

Kitchen Gardens: How-to tips and ideas on how to create your own

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NEW POST!
Follow this link to read my NEW article on kitchen gardens at Farm to Table, Field to Plate.

Happy Day,
Jean

http://outdoorsexperiencejournal.wordpress.com/2013/10/17/kitchen-gardens-tips-and-ideas-on-how-to-create-your-own/

Saving Heirloom Seeds: Quick and easy how-to without the fermentation process

We’ve had three light frosts here in the Thumb of Michigan already. I’m not ready to loose my garden… not yet… I’m just not ready. I still need to feel the life that it provides me with.  I still need to touch it’s bounty…

I just started harvesting the Roma beans.

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The lettuces are quite big enough to be transplanted into the hoop house.

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The two fall zucchini plants are just making their babies.  I just don’t want to see my gardens die yet…

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But my gardens are getting tired and beginning to show the signs of all its hard work.

Fall has moved in even though I’m not done with summer. But it’s here and there’s work to be done in preparation for the all to soon coming wicked days of winter.

Along with all the food preservation that I do each year, I also preserve something else… my seeds for next years garden and bounty.

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So why save your own seeds? Just buy them right? Well… that’s an option and if you purchase seeds from local, small family owned businesses you’re keeping your dollars within your community or at least your state.

But for me, I’m interested in being self-sufficient and not relying on seed companies, local or not to feed me and my family. It’s very important for me to know what I’m getting and where it’s been.

Saving my seeds also saves me money and depending on the size of ones garden, this can be a substantial amount.

Today lets look at a quick and easy how-to on saving Heirloom seeds without the fermentation process.

*The reason that some people teach and stress the fermentation process is because some believe there’s a better chance of killing any and all bacteria’s that may be in the produce.

NOTE: I’ve been using the following method that I’m about to show you for over 10 years and I have never once had problems with disease or poor germination.

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Step 1: It’s very important to find as perfectly shaped specimens as possible, harvested when fully ripe off a disease free plant to ensure successful seed saving.

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Step 2:  Using the small end of a melon baller, carefully scoop out the seeds. You’ll get some pulp but that’s fine for now.

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Step 3: Using your fingertips, separate the seeds from the pulp as best you can. You won’t be able to get it all.

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Step 4: Put the semi-cleaned seeds in a colander and wash with cold water. Gently press the remaining pulp through the holes being careful not to damage the seeds.

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Step 5: Place a paper towel folded in half and then half again so it’s 4x thickness on a paper plate and put the washed seeds on it. Be sure they’re in a single layer and not mounded one on top of another.  Be sure to label your paper towel by writing directly on it or using a sticker as I’ve done here.  Allow the seeds to dry on your counter for 2-3 weeks being sure to keep them out of direct sunlight. Once you’re sure they’re dry, fold the paper towel in half and store in a labeled zip-lock baggie and keep in your freezer till next spring.

This method of seed saving can be done with all seeds that come from ‘juicy’ fruit or vegetables. Here are a few other photo’s of my saved seeds.

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This red tomato is my Russian Big Roma and I’ve been saving the seeds for well over ten years. This is one of my favorite tomatoes. Because I’ve carefully selected only perfectly shaped and the largest tomatoes each year, the plants from these seeds will produce plants that are stronger, more disease resistant with larger fruits/veggie.

Saving your own seeds will be one of the most rewarding things you’ll ever do for your family.  Knowing that the produce you eat, grow, harvest, preserve and eat again each year has been possible because of your efforts…. this will give you a sense of true accomplishment.

Happy Day,
Jean

Planting Garlic: Now’s the time to get your garlic planted for next years harvest

“Adopt the pace of nature: her secret is patience.” – Ralph Waldo Emerson

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Garlic is gold. This gold takes patience for sure.

The clove is tenderly placed in the cool earth and then carefully buried into a wintery grave.
The ground freezes with this little life waiting… sleeping…
Snow falls. Insulates. Freeze.

Soon will come the spring… my time of joy will come again. When I can step outside, closing my eyes to inhale the good clean smell of mud… grass… wind through the trees… earth smell. All you gardeners reading this are holding your breath… imagining and understanding fully what I’m saying… goose bumps…

You know because you love the same things I love.

Dirt.
Air.
Seeds.
New life.

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So now that I’ve got you all excited to garden again… here’s the easy as one, two, three planting guide!

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1. Using your nicest, largest bulbs, divide them into separate cloves.

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2. Making a hole in your garden spot, about 4″ deep, take one clove.

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3. Placing the flat, root side down place one clove into the hole; cover with dirt and tamp lightly; I cover with mulch, which happens to be grass clippings here.

4. Repeat this process, planting your cloves about 4 to 6 inches apart.  I recommend you place a stake in the ground marking it as ‘Garlic and your date’ so you know where you planted. I would also jot it down in your garden journal, calendar or wherever you keep that kind of information. If you don’t keep that kind of information, I highly recommend you start!

…now walk away and dream of spring, because this is where the patience starts.

So, once spring arrives you’ll see green shoots like this…DPP_0032…the shoots that look like onions all around the perimeter of the raised bed, those are your garlic! These are about a week old. They will look like a little ‘v’ coming out of the ground, just like an onion, but the leaf will be pointy and flat, not round.

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(Photo credit to Reflections from the Artist’s Garden. To see more go to their Facebook page at this link
https://www.facebook.com/pages/Reflections-from-the-Artists-Garden/320228484713794?fref=pb

In July you’ll notice a round stem with a pointy, lighter green tail looking thing- (see above photo) growing up from the center of the flat leaves. It will grow and once it’s about a foot tall, it will start to curl and the head will begin to swell. This is what we refer to as the ‘garlic scape’. At this point snap or cut this off at the base where the scape is growing out of.  It is wonderfully edible, so be sure to use it. You can snip it up and use it in anything you’d normally use garlic for. It is a bit more mild in flavor….

…If you don’t it will turn into a seed pod, that looks like this… this is the garlic ‘seed head’.

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If you leave it go ‘to seed’ you will NOT get a large bulb… you’ll end up with a walnut size bulb that doesn’t amount to anything.
***You can leave a few of them to do this if you’d like to grow ‘green garlic’ which is similar to a scallion (green onion). Simply plant these into the ground all season long and you’ll have fresh green garlic.

But… most of us want nice, big bulbs for our cooking and to save more seeds. So be sure to snap off the garlic scape.  Around the end of July to the middle of August, you’re garlic will be ready to harvest. You will know by the leaves. Once the bottom six to eight leaves are browned, the bulb is finished growing. If left in the ground it will ‘split’ and not be fit to store.

When you harvest your garlic be sure to carefully pull straight up, loosening the ground around slightly. You don’t want the neck to snap and have to dig for it. It will be slightly difficult to yank out because the roots are very secure.

After you’ve harvested all your garlic, cut the stems off leaving about 3 to 4 inches of the neck (like the one in the first photo of me holding a bulb). You can put all your garlic in a mesh onion bag or crate with holes for proper air circulation. You will need to let your garlic ‘cure’ so it will store properly.

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In about four to six weeks your garlic will be properly cured. Sort through them keeping the largest and best shaped bulbs for your seed. I know you’ll be tempted to want to keep the big ones and plant the little ones… but with garlic, you get what you plant. In a few years of planting all nice big cloves, you’ll successfully get all large bulbs.

I recommend that you print this article off and tape it to your calendar for next spring as a reminder… but if you don’t, no worries, I’ll re-blog it for you in July!

Keep posted for this yummy recipe in my next post! Garlic-Thyme Infused Olive Oil…

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Happy Day,
Jean

Freezing Vegetables: A simple guide to freezing your gardens bounty

It’s August and the garden is overflowing with her beautiful gifts of that earthy goodness… fruits and veggies are abounding into our outstretched hands as if to say, “Thank-you!” for the tender care we provided from seedtime through the harvest.

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The watering and weeding… mulching and now tenderly picking it’s gift telling them in their plant language to keep on going, just a little bit longer. Until we finally say, “All done!” and with broken heart of yet another completed life cycle we pull out that tired and faithful friend. But it’s not done there… now it’ll be composted and then in newness of life return into the soil into which it came next spring… once again aiding us into the new birth of yet another gardening season.

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I love to write about gardening… it’s a passion that my soul hungers and thirsts after.  But more importantly, I love to teach you, my reader friends about this passion. I long to stir up a desire in you. To create that longing. A burning desire to touch the soil. To dig. To toil. To reap.

What we sow we will reap… if, if, and only if we toiled for it. The reaping is at hand and the bounty is in. My can shelves and freezers are filling up and time is ticking. They’re lives are coming to the end…. and my dear little plants know it.

The nights have been strangely cold for what we would expect from our Michigan August. Sunday morning at 6:30am it was 49 degrees… that’s cold… too cold for tomatoes to ripen, even in the hoop house.

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But onward we go with what we have and so we must put-up all that garden goodness.  With it we can continue to linger in the garden through winters dead days, if only in a faded memory, as we prepare our meals and relish in that victory of self-sufficiency.

Canning, freezing, dehydrating, dry-curing and fermentation are a few of the methods to store the food that we have grown and raised.  I thought I’d touch base on the two that I have the most experience with, freezing and canning.

Today lets look at freezing fruits and veggies. Learning to put-up the produce that you have grown or have purchased is a key ingredient into self sufficiency and food freedom.  You know what you’re putting into that jar or baggie… you are in control, especially if you grew it. But even if you didn’t, get to know a farmer that you can trust and get organic produce that you can feel safe and good about feeding your family.

Here’s a Guide to Freezing Fruit.
I found this guide at Mother Earth News… and thought, “Why try to re-invent the wheel?” So here is their info with a link to more below.

“Depending on how you intend to use it, there are three ways to freeze fruit.”

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Dry Pack: A dry pack is good for small whole fruits such as berries. Simply pack clean, dried fruit into a container, seal, label and freeze. A tray pack is an alternative that can make fruit easier to remove from the container. Spread a single layer of fruit on shallow trays without letting pieces touch, and freeze. When frozen, package and return to the freezer—fruit pieces remain loose and can be poured from the container easily.

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Sugar Pack: Many fruits freeze well packed with sugar. To prevent darkening, first combine lemon juice or ascorbic acid in water (about 1/2 teaspoon per 3 tablespoons) and sprinkle over fruit. Pour sugar over fruit and mix gently. Let stand until juice is drawn out and sugar dissolved, about 15 minutes. Package, label, seal and freeze. Sugar packs are effective for sliced apples, apricots, cherries, peaches, nectarines, raspberries and strawberries.

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Syrup Pack: Nearly all fruits can be preserved in syrup. To make syrup, dissolve sugar in lukewarm water (a medium-heavy syrup is 1-3⁄4 cups sugar to 4 cups water), mixing until solution is clear. Chill syrup before using. Use just enough cold syrup to cover fruit in the container (about 1⁄2 to 2⁄3 cup syrup per pint). To keep fruit under syrup, place crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into syrup before sealing the container

Read more: http://www.motherearthliving.com/food-and-recipes/food-preservation/guide-to-freezing-food-zmoz13jazmel.aspx#ixzz2buFiyDsI

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Here’s a simple guide to freezing vegetables.
Vegetables are a little different because they typically need to be blanched or steamed, with a few exceptions. I only steam my veggies because as soon as the produce is submerged into the water (blanching), the nutritional benefits decrease significantly. Steaming doesn’t take as long either because you’re not dumping your water every time with the vegetable.

You’ll need to decide how large you want the packages. I do most everything in 1 quart (4 cups). This allows each of my family members to half a 1/2 cup serving.

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Each vegetable has a different steaming time due to it’s size, density and thickness. Here’s a guide that I found that will give you almost every ‘common’ and a few not so common steaming times for over 40 vegetables. This was a keeper for me.
http://www.healwithfood.org/chart/vegetable-steaming-times.php

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Here’s what I do with the veggies that don’t need any processing.:

*Zucchini and yellow summer squash- I freeze 2 cups of shredded summer squash in freezer bags because most recipes call for that amount.

*Onions are easy to freeze and are so handy to have already chopped, diced or sliced.  I typically use ‘snack’ sized baggies and place 1cup of onion into it. Then I place as many of the baggies as will fit into a gallon size freezer storage bag. Every time I need chopped onion for a recipe all I need to do is grab a baggie and toss the onion in. Great for soups, chilies and anything that calls for sauted onions.

*Peppers- hot or sweet again are great to have in the freezer. I chop and slice these- I like the chopped ones for chilies, omelettes and homemade pizza, while I prefer the slices for fajita’s and stir fries.  I typically lay the slices onto cookie sheets and place in the freezer. Once nearly frozen I use a turner to pop them up and then keep them in one gallon ice cream buckets. I like to put the chopped pepper into snack size baggies like the onions and store them the same way.

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Here is my Pesto recipe that I freeze! Enjoy friends.

Pesto

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2 cups Olive Oil
1 Tbsp. sea salt
1/3 cup Parmesan cheese, shredded
2-4 whole, de-skinned garlic cloves- end trimmed
Put all these ingredients into a blender and blend until completely mixed.

Add 1/2 cup, packed tightly fresh parsley leaves; blend until thoroughly  blended.

Add 1 cup, packed tightly fresh basil leaves; blend until thoroughly blended.

Put into 1/2 cup pint jelly jars or plastic containers. Freeze for up to 1 year.

Enjoy over pasta with some yummy homemade dinner buns!

I hope this not only taught you some useful, but also got you excited about getting your hands and kitchen dirty. I always say, “I’d rather spend a day or two of hard work putting up food so my family can eat good for the whole year!”

Happy Day,
Jean

Fall Planting Guide: Enjoy fresh greens and more until the snow flies!

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My garden is so forgiving… it never gets angry or shouts at me, even when I miss a weed or two. If I don’t get it watered, well her roots will go down a little deeper and rather then wither up and die, she’ll work harder to become stronger for me.

Each spring she rises up with rejuvenation and power… through the cold, hard surface life bursts forth. And if that wasn’t enough, she creates new off spring so I can I have more of her beauty. Just when I didn’t think I can take another miserable day of nothingness, she suddenly appears. As if to say, “Here I am dear. I’m back for you tend” …and most lovingly of all, she’ll never leave me.

The garden’s are screaming, “Harvest us! Harvest us! We’re cold out here!”
“It’s just the beginning of August my dears… we’ve got more time…” I whisper to no one in the garden, yet to all things green… but time is ticking.

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Now is the time I start my fall planting so my family has fresh greens and more, right through until the snow flies… I’ve even drawn up next summers raised bed gardens. I’m a planner 😉

Here is what you can be planting now in your gardens! Please remember that I live in Zone 5 and this guide is for folks gardening in similar climates.

*Snow Peas~ Dwarf White Sugar- 50 day edible pod. This plant will produce with several frost, they’ll actually make her sweeter!

 

 

*Broccoli~ can be sown now as well. I recommend the hybrid Marathon. A 50 day variety that will do well with several frosts.

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*Cold hardy lettuces are a wonderful addition to the fall garden. Here are some of my favorite tried and true Heirlooms.~Red Sails- 40 day loose leaf with maroon tinged leaves

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~Ruby Red- 40 day loose leaf with beautiful glossy bright-green frilly leaves with heavy intense red shading. One of my favorites!
~Speckles- 45 day a dense bibb like head with apple green leaves flecked with red brown polka dots- Amish Heirloom
~Tango- 40 day loose leaf resembles endive but a darker green. Plant forms tight erect rosettes and deeply cut leaves. Very nice lettuce.
~Merriveille De’Four Seasons- 45 day French bibb type with reddish leaves producing a pale blond green tight head with excellent flavor. This is by far one of my favorite varieties!

*Kale is another wonderful cold hardy crop with lots of great nutritional value along with a wonderful nutty flavor!  It will tolerate several frosts.

Red Russian Kale in our hoophouse

Red Russian Kale in our hoophouse

~Red Russian 25 day for baby- 45-50 to maturity. This is the variety I use for it’s short day length to maturity and it’s nice thick, purple leaves. It’s wonderful fresh snipped into a salad or steamed with a splash of plum vinegar on it.

*Spinach is a cold weather loving green that is delicious tossed into a salad mix, all on its on as a salad or steamed. I love to toss into a stir fry, omelets and quiches.
~Rushmoor is a 40 day quick grow.
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~Bloomsdale- 45 days is my old stand by. Nice small leaves and will continue to produce after many frosts.

*Swiss Chard is a wonderful addition to your winter greens mix. I typically grow Fordhook and Rainbow.
~Ruby Red and Rhubarb Red-30 days for baby chard are both beautiful red stemmed varieties with tender leaves
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~Fordhook – 30 days for baby leaves. This is a white stemmed variety that is the standard.

*Radishes are a great choice for your fall garden with their fast production and love of cool weather. Here are a few of the quickest to maturity.
~Champion is the fastest at only 20 days. Bright red globe with a true radish flavor
~Cherry Belle- 21 day is the old time favorite!
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~French Breakfast at 24 days is one of my personal favorites. With it’s oblong half white and half ping… it is just pretty on a salad.
~Pink Beauty at 27 days is a nice, firm quarter sized radish with a milder flavor. This is much nicer for folks who don’t the spiciness of a standard radish.
~Purple Plum at 28 days is very similar in size and flavor as Pink Beauty.

A couple tips to keep the harvest going longer:
*If you have access to straw bales, make a straw bale hot bed. Follow this link for a great how-to. http://www.ehow.com/how_12166098_build-bale-bed.html

*When there is a predicted frost, cover your tender plants with bed sheets, being sure to secure the edges with rocks or another heavy object so it doesn’t blow away if it becomes windy. Do not use plastic to cover your plants, because this will actually ‘burn’ the plant causing black ‘burn’ spots where it touched.

*If you experience an unexpected frost, you can sprinkle the damaged plants lightly with a sprinkler or hose as long as the sun has not touched the plants. As soon as the suns direct light touches the plants it will be too late under most circumstances. Some plants will come out of it.

If you’re interested in more info on growing crops through cold months, a great resource is “Winter Harvest Handbook,” by Elliot Coleman. This is my go-to book for everything with regards to winter harvesting! It’s a must have for every gardener!

Elliot Coleman's Winter Harvest Handbook is a regular go-to for me!

Elliot Coleman’s Winter Harvest Handbook is a regular go-to for me!

For more information on season extension growing, check out Michigan State Universities website on hoop houses. Follow this link http://www.hoophouse.msu.edu/

If you’ve never tried a fall garden, now’s the time… go for it and enjoy your gardens until the snow flies!

Be sure to check out my Facebook page for daily tips, photos, recipes and lots more fun. Follow this link or simply click on the icon on this page! Enjoy friends!
https://www.facebook.com/pages/For-Dragonflies-And-Me/550000798362651

Happy Day,
Jean

A Dreamy Garden, Rhubarb Harvest Tips, Rhubarb Pie Recipe

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Gardening stirs up a passion in me like no other. I often find myself thinking about a new project or a dream I have in the middle of doing something not garden related at all.

It seems that we gardener’s tend to do that…

I live in my mind’s garden dreaming of what I imagine will be.

Projects.

Projects seem to line my mind’s eye… and now Facebook page!

I imagine my entire property a sprawling garden…
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I imagine our beautiful old barn a sought after B&B… a retreat for the weary and heavy laden
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I imagine beautiful garden’s abounding…
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I imagine our back field filled with raised beds overflowing with veggies, herbs and flowers…
…that will feed our guests… and my family
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I imagine gardeners and gardener-wanna-be’s coming to take classes where I and other’s teach…
…teaching how to love your gardens… how to let them be for you… how to live in them…

I imagine my life with nothing to do but garden… and of course writing about and sharing it… with all of you.
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I imagine a place where people will want to come for farm to table dinner events…
I imagine harvesting the good food right from the gardens…preparing… and serving to those guests.
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Do you have a dreamy garden? What will it take to get there?

Well, some of my dreams are unreachable… at this point, but I have them… I cherish them and I won’t let them go, no matter what. My gardens are my souls sincerest desire…

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I’ve been able to create some of my dream gardens here at The Garden Gate Farm.
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Most recently we are working on a fish pond that will be connected to the rose garden. Don’t stop dreaming… no matter what you do, don’t stop.

So lets talk about springs first fruit here in Michigan, rhubarb. Yes, I said rhubarb. Yes you can still harvest and enjoy it.

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Here are a few do’s and don’ts for a full season of enjoying springs gardens first love!
*After you’re regular spring harvest, let your plants go to seed. This is when the plant shoots up the flower stalks.

*Once all the flower stalks have fully seeded out, you can harvest lightly again.
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*The most important thing to keep in mind when harvesting rhubarb is to always leave at least 1/3 of the stalks on the plant. NEVER fully strip the plants stalks- at anytime of year.

…and now… drum roll please…
Taylor’s Homemade Rhubarb Pie (of course all my ingredients are Organic 🙂

Preheat oven to 350 degrees Fahrenheit

1 9″ unbaked pie crust
2 cups rhubarb, cut into 1 inch chunks
2 eggs, beaten
1 Tbsp. butter, softened
1 Tbsp. white flour
1 cup sugar

1. In a large bowl, combine all ingredients until rhubarb is completely coated.
2. Pour into unbaked pie crust and bake for 45 minutes or until rhubarb is soft.

Serve with some homemade vanilla ice cream… enjoy friends!

I recently posted my first video on For Dragonflies And Me Facebook page. I gave a short demonstration on how to properly harvest rhubarb. Stop by and check it out! Hope to see you there!
Here’s the direct link to the video. https://www.facebook.com/photo.php?v=184040798434306

Happy Day,
Jean