Parsnips for the P

While they look like Carrots and they do grow in the cooler months, they aren't even from the same family. While they share a shape that is about the extent of their likeness. Parsnips can be grown well into the winter while carrots enjoy a bit more warmth in their growing season. While parsnips look like a white carrot once you try one you'll know the difference. Parsnips have a spicy flavor while the carrot is sweeter, more like a squash flavor.

These long growing root veggies need a deeply worked soil that is loose and free of clay and stones. They can be one of those needier plants in your garden so take heed, they will need to be weeded until they establish themselves and they like to have "wet feet" so they'll need to be watered often if the weather takes a turn towards the dry. Warmer climates will need to mulch to help keep in the moisture, this will help cut down some on the watering. As they mature they will have a vigorous green top and the root with start to push up out of the soil. Harvesting is easier than the growing, just loosen the soil around the root and pull. Cut the tops off and place the washed root in a bag for up to two months in the fridge. They also store well in the ground, wait to harvest until after the first frost, which will give them the best flavor.

They are great for diets also, being very low in calories and high in vitamins. They have been used to help control blood pressure and as a diuretic when passing kidney stones. Parsnips are a great addition to your diet since the uses are very versatile. They can be baked, pureed for soups or eaten raw in salads.

Looking for more ideas, check these recipes out;

• Parsnip & Potato Bake
• Parsnip Soup
• Parsnip Chips

Parsnips can be a bit picky to grow in the garden but they are easy to find in the fall at a local farmers market near you. Go ahead and plant a row late this summer and if it doesn't work out, you can always pick then up at the market, but just give them a try, you might just be surprised!

Thanks for stopping by this A to Z Challenge Post, I'll see you in the Garden!

L is for Lemon Grass

Lemongrass is one of those things that the naming is true. It is in the herb family but grows in a large "grassy" clump and the flavor is definitely citrus. Which leads to all kinds of uses in dishes and teas.  It can be grown in the garden or in landscapes in zones 9 and warmer. If you are in cooler climates  you'll want to stick with potted plant that can be brought in over winter or just as an annual.

Interested in growing Lemongrass at home, it can be started from seeds or from shoots. I've found seeds available from Baker Seeds , Johnny's selected seeds and I'm sure there are other companies that carry them. You can also root the plant from stems. If you get a fresh piece go ahead and pull off the outside leaves until you have bare stem. Place it a glass with a couple of inches of water for a couple of days and you should see roots forming in no time. Small leaves will form then you can go ahead and plant in the garden or a pot.

image from dreamstock.com

In the garden Lemon grass can grow in a clump from 3 to 5 feet tall. It is a tropical plant and needs full sun, it can be over wintered in warmer climates or kept in a pot and brought in during the cold months. It will need a moist soil, so frequent watering is best.

It's generally used in Asian cuisines but the leaves can also be used to make a tea. It is high in Vitamin C, A, Magnesium and Folic Acid. Lemon Grass tea can be made by seeping one teaspoon of fresh or dried lemongrass leaves in a cup of hot water for 10 minutes. Or you can find it already made into tea bags at specialty stores. The tea has been shown to help arthritis, digestive issues and to lower cholesterol. It has a light lemon taste, unlike many herbal teas have a slightly "weedy" flavor.


Check out these recipes using Lemongrass and then buy a bit extra to add to your garden!

• Lemongrass Green Coconut Curry Soup
• Thai Beef Salad

Thanks for stopping by, the crud has caught up to me, I'm blaming it on the weather and this post is a bit late but it's here Today's post is in the works an will be posted today also. So double the reading. Check back for Milkweed for the M post in the A to Z Challenge!

J for Jalapenos, Candied Jalapenos that is..

From Dyes to Peppers, I'm all over the garden this week.

Spring pepper Plants in our Garden

Peppers have gained a huge amount of popularity lately, they aren't just for poppers and nachos anymore.  As far as flavors go the hotter the better and they have been being added to things you wouldn't expect.

Jalapenos fall into what I would consider a middle category, younger peppers can be mild and as they age they become hotter. So if you are looking for the pepper flavor you can generally gage the heat by the age of the pepper. Young peppers are generally uniformly green and smooth, as they age you will see striations on the pepper and them fully ripe or hotter Jalapenos will be red or orange. The heat falls  within a wide range on the Scoville Chart, from 1,000 to 20,000. The majority of the heat in the pepper is found with in the seeds and interior membrane that holds the seeds, These membranes and seeds can be removed to lower the overall heat level of the pepper.

Many varieties of peppers are now available in nurseries and the big box stores but starting your own peppers from seeds can be very rewarding. Seed catalogues are offer more and more varieties with more and more heat each year, so there is something for everyone's palate. Stating Jalapenos is just like starting any other pepper. You'll need a good starting soil and someplace warm. Warmer climates such as South Florida can direct sow peppers but the rest of us aren't as lucky. Pepper seeds are ones that need to be started very early, as early as 10 weeks before the last frost in order to have the plant ready for the normal transplanting season. Som varierities can take 4 to 6 weeks to germinate and others take only a couple, but they all need a very warm area, generally above 70 degrees. You'll want to hold off on transplanting until the night time temps are staying above 50 degrees and the soil has warmed at least 2 inches down. Peppers are slow growers and need the heat to grow properly.

Plant them at least a foot  a part, once they have established themselves expect that they can grow from 2 to 4 feet tall but have a compact spread. They are fairly drought tolerant, and enjoy heat and humidity. They can also be planted in containers due to the compact size. One plant can produce many pounds of peppers that can vary in heat due to when they are picked.

Last year we had bouts of dry and wet but ended up with a huge amount of peppers that lasted well into November because of the very mild fall we experienced.  So since we had such a glut of peppers we went looking for a good way to extend the life of the peppers. We pickled quite a few for sandwiches and other recipes but we had a friend who recommended a pickling them in a vinegar and sugar syrup. These retain their heat but with a slightly sweet offset. We've heard it called Cowboy Candy, we call them Candied Jalapenos and have seen them used in various forms. At our house they are often eaten right out of the jar or with cream cheese and crackers similar to how pepper jelly is eaten around the holidays in our neck of the woods. I'll share our recipe and hopefully it's something you might try later this year when the peppers are on. It is a water bath canning recipe.

You'll Need;

• 3 lbs of firm Jalapenos 
• 2 cups of Cider Vinegar
• 6 cups of Sugar ( I know it sounds like a ton but it's best not to skimp on it)
• 1/2 teaspoon Celery Seed
• 3 Teaspoons Granulated Garlic
• 1/2 teaspoon Turmeric
• 1 Teaspoon of Red Pepper Flakes
• 8 1/2 pint (or 4 Pint) Canning Jars and lids 

These peppers can be very hot so it's best to work with gloves while you are cutting and trimming.

Trim the ends of the peppers off and slice into 1/4 of an inch rounds. Then set them aside

In a large pot bring the Vinegar, Sugar, Celery Seeds, Garlic,Turmeric and red pepper flakes to a boil.

Reduce heat and let the mixture simmer for 5 minutes. Then add your peppers to the simmering pot, let it continue to simmer for 4 minutes then bring it up to a boil. 

While it's boiling process your clean jars and lids in hot water. Once the peppers have simmered, some will look more wilted than others and that's okay. Transfer them to the heated jars with a slotted spoon, leaving a 1/4 inch headspace. Bring the liquid back up to Boiling and boil for another 6 minutes. Now transfer the hot liquid carefully to the jars to just cover the peppers. Run a knife along the inside of the jars so any trapped air bubbles can be released. 

Wipe the rims of the jars and place your lids finger tight. Place jars in your canner with at least 2 inches of water over the jars and boil for 10 minutes for 1/2 pints and 15 minutes for pints. Remove from canner and place hot jars on a towel to set overnight. Once they have cooled you'll still want to hold off on popping the jars open for a treat. They need another 2 to 4 weeks to fully come into flavor. It's hard but the wait is well worth it. This recipe can be doubled and trust me when I tell you that you'll be glad you did.

Thanks for following along on my A to Z Journey, Wednesday's letter is K and I'll be exploring ideas for that strange vegetable Kohlrabi, you know you'll want to hear about that!

See you in the Garden!

A is for Amaranth

Let's start off the A to Z Challenge with a plant that does triple duty in the garden!
Amaranth is a beautiful colored plant that adds great drama to your garden, the young leaves are easily harvested for greens and the seeds can be used as grain. We're planting some this year and I hope you'll give it a try too!

Lots of varieties to pick from with lots of brilliant shades of colors, Burgundy, Green and Orange. The seeds are best for a direct sow method just after the last frost of the season. Most varieties grow quickly, can be very tall, some reaching 6 foot and give a good harvest of grains.

There are many types of plants that fall into this category so if you are growing for the grain make sure that you aren't getting an ornamental variety. We chose two kinds Red Calaloo for the greens and Juana's Orange Amaranth for the grain. Check back later in the summer and I'm hoping to have some impressive pictures of my own.

Orange Amaranth from Baker Seed Company


As I was researching Amaranth, I was surprised to find out this is considered a weed in many parts of the world and it is closely related to what we call "pigweed" here in the southern US, not something you want in your garden. We are trying to learn more about foraging for "good weeds" and other natural products in our area, so while these might not be native we are glad to be able to share some of that information with you.

Harvesting the seeds is said to be easy, once the plant matures, they are cut and hung to dry, which once dry the seeds will fall onto mats or tarps. The seeds can be eaten raw or cooked and have high values of Magnesium and Iron. The leaves are high in Vitamin A and C as well as calcium.

Thanks for stopping by, I'll see you in the garden! Check back tomorrow for something a little more common and I'll have a great recipe for you, Brussel Sprouts.

Garden Tip Thursday- Saving Your Summer Seeds

Saving your own seeds can be easy and well worth the time, but only if your plants were heirloom or traditional varieties. Seeds from Hybrid plants very rarely produce the same result in following years. The seeds have been engineered to produce a certain kind of plant and that doesn't always pass along fully to the seeds.

Not seeing any seeds from some of your produce, not to worry not all plants produce seeds their first year. These are your biennial varieties, like cabbage, beets and other root vegetables. Some climates are friendly enough to plants that they can survive the winter and then produce the greens and seed pods for collection. Most areas this isn't possible, so go ahead and order your carrot seeds for next spring.

When collecting seeds from fleshy vegetables, such as tomatoes and melons, you will want to wait to pick them until the are fully ripe, maybe even a bit over ripe. This will give the seeds time to mature. 

Beans and corn should be left to dry on their own before being picked for seeds. Make sure to be picky about which plants you pick from. These will be your basis for next years garden and you want the ones who are the most robust and healthy, these are also the ones who have shown that they have adapted well to Your Garden's environment.

Fleshy seeds can be scooped out by hand or with a spoon and then spread over a paper plate or paper towel to dry. Remove as much of the moisture and flesh (veggie) as you can, so that you have mainly seeds left.  Make sure that they have a good current of air so they don't mold. We use the paper plate idea because we can write the variety of seed right on the plate. Small seeds all tend to start looking like and I know I have so much going on I can often forgot exactly which plate had my favorite Cherokee Purple Tomatoes on it.

 Corn can be picked when the kernels have "dented" tops, this confirms that they have dried. Beans should be hard and the pods crackly. Keep any eye on them this can happen quickly at the end of summer and you don't want to share all of your hard work with the birds!

Also if you have planted marigolds, keep an eye on them also. They often produce a wispy seed on the flower heads. one flower can produce a lot of seeds and can be blown about your garden. They are great for your garden but you'd might not like to have them every where..

How  you store your seeds is also important. If it's a smaller seed, like tomato or pepper you can keep them in a small coin envelope. We get ours from an office supply store, the size fits well into a trading card holding page that we then put into a binder. For larger seeds, Pumpkin or squash they can be kept in glass jars with a tight fitting lid. But only once they are dried. No matter how you store make sure that you list the variety of seed and when it was harvested. If kept in a cool, dry place seeds can last for many years. This year we planted pumpkin seeds that we harvested 4 years ago and they are growing great. We did have to hide them from E, roasted pumpkin seeds are one of her favorite fall treats! So when you are harvesting your pumpkins make sure to get enough to go around..

As with every thing else that is related to growing your own foods, prices are climbing every year. We get a couple of very nice seed catalogs and I always buy a few exotic seeds as well as seeds for our root veggies but we have come to depend on our saved seeds to save us just a bit more. I hope this information helps you to save seeds and a bit of money at the same time!

Check back next Thursday for another Fall garden idea. Cover Crops!!

I hope you're enjoying your share of dirt this week...

 

Garden Tip Thursday- Direct Sow for your Fall Garden

Last week we talked about starting seeds but there are also other seeds and bulbs that can be direct sown right into your garden late in the summer.

In northern climates your soil is starting to cool off a bit and it's time to plant your garlic. Hardneck varieties do well with colder winters and the softneck are more adapted to more moderate winters. If your temps are falling a bit it's time to go ahead and get your cloves in a well drained loose soil. If it's warm where you are you still have time to put in your orders for your garlic. Garlic has a long growing season but it's worth the wait. It can often be the last thing you plant in the fall. Hardneck varieties are what we grow even though we have a more moderate winter, because you get the added benefit of scapes. Two products in one! For more on Garlic check out a prior post here.

Beets and other root crops are also a great for a fall garden. The benefit from being directly sown into your garden. Parsnips rutabaga and turnips will give you delicious veggies for those fall stews. Radishes are also good for fall gardens, they have a quick turn around of four weeks, so go ahead and put in a few seeds now and a few seeds later to space out your harvest. Celeriac or Celery root has a longer growing season but can withstand cooler temperature and some light frost,

Beans also have a quick turn around and expect a larger crop than your spring growth due to the reduction in beetles during the fall. Beans are easy to dry for later use. So they make a smart addition to your fall garden as well as to your pantry! Be sure to look for a short season pea, shelling or snap, they freeze well and will definitely be enjoyed when the weather turns cooler.

While you are doing all of this work in the veggie garden make sure that you take a bit of time to plant flower bulbs for the spring, too. Flowers such as crocuses and hyacinths will give bees an early boost as they are coming out of winter.


Each region has a different timing for planting and these are just some suggestions, Check out your local garden centers and see what is available in your area!

Thanks for stopping by next week we'll be talking about saving some seeds from your own garden for use next year. Not only is economical but now you have a seed that has been personalized to your area.

Dig Happy and wear your dirt with pride!

The Lost Art of Canning

I just can't tell you how many times I get asked at the market "Did you make all these yourself?" It's not just the canning, although that is where the majority of the questions come from, it's about the crochet and veggies and fruit also. It makes me wonder if people are honestly shocked that and individual still does these things or if I am pimping out my grandmother..lol. I smile and say "Yes, we did and we also grow a majority of what we can or if we don't have room we always source it locally". Sometimes I get a- Wow that's a lot of work or occasionally I get the really awesome customer who says-I wish I knew how to do that, or I miss getting things like that from my Grandmother/Mother. Those are the ones who make it all worth while.

I know I maybe in the minority now, being one who grows and puts up their own foods, much less one who goes so far as to sell it to others. There was a time, not really that long ago that this was common place. I do know that there are small pockets of people who are still carrying on this tradition. I read articles all the time about how seeds sales are increasing every year, that's very encouraging to me. And good for the people who are working behind the scenes to make it happen. Growers, harvesters and the processors. If you are in the market for seeds for next spring our Favorite seed company is Baker Seed Company, www.rareseeds.com. They have a gorgeous catalog with a wide range of seeds from all over the world. No GMO's and many that are organic. Our favorite Local seed company is Sew True Seeds, they are located in Asheville, NC near the arts district, or find them online at www.sewtrueseed.com. All organic, open pollinated seeds, that are great for our area. Not as big of a selection as Baker but well worth the time.

 I see more and more canning jars and implements on the shelves even at the higher end stores. Is it just a fad? Have we figured out that growing and saving our own foods is beneficial to our families? I for one never took home economics, and I'm not sure with all of the budget cuts that it is still available. How do we bring the next generation back to the idea that gardening and preserving those veggies and fruits can be fun? Is it time consuming, yes. Is it tedious, sometimes. Is it worth it, Definitely. Just ask anyone that has used a jar of tomatoes that they canned back in July for that special sauce for their January dinner party. It's a bit of sunshine in the winter months, and it makes every sweaty minute with wrinkled fingers worth it. It's a labor of love for those around you. It's giving back a bit of yourself with every jar that leaves your table.

I for one, along with all of the others in small pockets all over, will make sure that the Art of Canning doesn't die. We'll pass it along to our kids and to your kids if they are interested. We'll sell at markets and to your friends so they can brag to you about the great Pickled Brussels Sprouts/ Squash Pickles/ Peach Butter they got. Hopefully you'll be intrigued enough to come out to the market and support us with your order, ask questions about the process, be aware of where your food comes from and most importantly help keep canning and other handcrafted items from becoming a Lost Art.