To Seed or Not to Seed?
Propagation is one of my favorite garden tasks. It’s just a big word to describe a couple simple techniques for starting new plants.
There’s seed (which I’m sure everyone is familiar with), cuttings (think of it as cloning, but all you need is part of a stem, leaf or root to do it) and layering. Since layering is a technique that is used on actively growing plants, I’m going to ignore that one for now and just focus on starting baby plants.
Sowing is the traditional way to grow plants.
Just follow the directions on your seed packets and you should be fine. A good rule of thumb when sowing is to plant the seed only as deep as its diameter.
There are a few seeds that are dormant and need a little help breaking dormancy. In that case you can soak, nick or freeze your seeds for a specified amount of time. Few seeds require treatments like that, so unless your seed packet indicates otherwise no worries.
Not all seed is created equal. Yup, you heard me.
Some plants are sterile and don’t produce any seeds, while others which do, don’t come true to seed. This phrase “not true to seed” refers to planting seeds from a single plant, but the emerging seedlings show wide variation in color, form and/or growing habit. When this is the case, you should take cuttings.
I take cuttings for rosemary, tarragon, lavender and my scented geraniums in the fall so they have a good start before the following growing season. And even though you can take cuttings anytime, spring and fall are best.
Use clean, sharp snips or a razor to sever a 3-6″ long stem or leaf from the mommy plant just above a node. Then, trim the bottom to just below a node–your cutting will root quicker from there. Sometimes rooting hormone is useful, others not-so-much, but stick your cutting in a light potting mix and firm up the soil. Most cuttings root in 3-4 weeks.
And whether you are starting from seed or cuttings, a heating mat is invaluable!
Cuttings are also useful when you see a plant at your friend’s house that you
want to steal covet. It’s less of an imposition to ask if you can just snip off a stem rather than tucking the whole thing into your bag when no one’s looking and giving “innocent eyes” when someone discovers the plant is missing.
For more on sowing seed, cuttings and the organic kitchen garden, check out my new book, The Backyard Gardener!
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Herbs 101 : Basil
There is nothing like going into the garden and picking some herbs to freshen your home, or your food! Every Tuesday I am going to share some of my favorite herbs – why I love them, how to grow them and any special tidbits I’ve picked up along the way.
And this week I am going to start off with BASIL!
I like to start mine from seed, and I’ll sow about 10 plants every 2-3 weeks. This guarantees that the farm (and any friends and family who come begging) will have fresh basil all summer long!
I use a basic seed starting mix, and either prop trays or my soil blocker (which is am-a-zing!). The soil blocks hold together well once the seedling is rooted, and it makes for easy transplanting into the garden or pots for the kitchen windowsill. I give my seeds full sun and they usually will germinate within 5 days. I’m a bit careful about watering, as basil seedlings are prone to dampening off.
My biggest piece of advice for growing basil is Pinch-Pinch-Pinch it back!
By pinching back the plant delays flowering, and once flowering occurs its leaf production will slow. And since I grow basil for its flavorful leaves, I just keep pinching it back until it is a nice bushy plant.
I use my basil in everything from pasta and sauces to bruchetta, soups and salads. And if I have enough leftover (which unfortunately never happens) I’ll dry it for the winter.
For more on growing basil and the organic kitchen garden, check out my new book, The Backyard Gardener!
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Tomatoes, Who is Not Growing These?
Yesterday I spent the morning seeding tomatoes (they take a while to get started) and as I was gearing up for the season I thought about who wasn’t seeding them … I mean isn’t everyone?
I’m all about supporting your local nursery, but when they’re so easy and cheap to start and all you need is time and patience, why not? You’ll get much better selection with seed, and then you can swap with friends!
So here are my Top 10 Tomato Growing Tips to get you excited!
Tomato Growing Tip #1: Pick tomato varieties that you will use and are best for your zone. Besides trial and error, which while important and educational, is time consuming. You’ll get much better information about which varieties are good for what, grow well and taste good when talking with friends and neighbors (even your local agricultural extension).
Some varieties preform better than others in specific climates. There are even disease-resistance varieties available. So save yourself some time and ask around.
Tomato Growing Tip #2: Compost and feed your soil, don’t over think it! Get that nutrition in the soil BEFORE you plant your tomato seeds/seedlings. So many people I know add compost and fertilizer after they plant, but starting with a rich, compost soil first is much more beneficial.
Humus, present in healthy, rich soil provides all the potassium (K) your tomatoes need to develop strong roots and stems. And your compost contributes all the phosphorous (P) you need to flowers and fruits. So when you feed your soil a ‘balanced’ fertilizer you are adding more potassium and phosphorous to an already hefty supply. Then adding the extra nitrogen (N), which of course makes your tomato plant look green and lush, results in more foliage and less tomatoes.
Tomato Growing Tip #3: Plant in a sunny spot. And by sunny I mean about 10 hours. The more sun the better. And if you can find a spot that has lots of air circulation that is even better. Not only will your tomatoes grow bigger with more sun, but the air movement keeps disease and pests away.
Tomato Growing Tip #4: Plant your seedlings deep. Whether you grow your seedlings from seed or purchase them at your local nursery, dig a hole deep enough so that the stem is buried up to the top 2 leaves (after removing the lower leaves).
Your plants will develop more roots this way. And more roots means a healthier stem, and a healthier stem means a healthier plant, and a healthier plant makes more tomatoes. Boom!
Tomato Growing Tip #5: Mulch. So simple. Mulch your tomato plants. Use straw, pine needles, leaves, grass, seaweed, whatever! But mulch not only breaks down into yummy things for the soil, but it also keeps the roots cool, prevents weeds, and helps the soil keep its moisture. Which is especially important once the heat and dryness of summer arrive.
Tomato Growing Tip #6: Use Seaweed as a mulch. Your tomatoes will get some supplemental potassium (think stronger and quicker root development), and as the mulch breaks down it integrates into your soil, making it richer.
Tomato Growing Tip #7: Grow your plants vertically. Keeping the stems and leaves off the soil helps keep pests and disease at bay. It also lets in lots of light to all sides of the plant, helping it grow stronger and healthier. I like to use the basketweave trellis technique (please ignore the pink twine … I ran out of the regular jute stuff and that was all I could find in a “trellising emergency”) This complements the bright and airy spot in tip #3.
Tomato Growing Tip #8: Pluck the first flowers off your plant. This stops the plant from making its first tomatoes. Hence, sending its energy back into growing more stems, leaves and new flowers for new tomatoes. Most experienced tomato gardeners do this, and it is for a reason! Some are even more hardcore and pinch out all the flowers until the plant is a foot tall. I haven’t been that brave yet … but it is some good food for thought.
Tomato Growing Tip #9: Pinch off suckers and non-fruiting branches. These divert your plants energy to places that lead nowhere. Instead by pruning these branches out your tomato plant can focus its energy on making bigger, tastier tomatoes!
Tomato Growing Tip #10: Water long and good. You don’t have to water everyday (except, maybe at the height of summer, in which you probably need to water more frequently) when your plant is growing. It is better to soak it once a week at the plant base. And avoid getting the leaves wet, that could cause some leaf scorch or lead to disease.
And plant, plant, plant! Plant a second (or third if you live in warmer climates) succession of tomatoes in 2-3 weeks of each other. This spreads out your harvests and increases your tomato yield. Which means more tomatoes, which is always a good thing.
For more on growing tomatoes, other vegetables and the organic kitchen garden, check out my new book, The Backyard Gardener!
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My Top Ten Flowers to Grow
Even though professionally I’m an herb grower, you can still find lots flowers tucked in around the farm. Every year I tell myself to stick to my grocery list … and “buy only what you need Kelly” but inevitably I’ll add some sweet pea or foxglove seeds. And as space on my small plot is at a premium I have to get creative in not only where I grow them, but also how I explain to CJ why there are non-herbs planted in the hoophouse or field.
I try to console myself (and my pocketbook) by telling myself I can always sell the flowers in bouquets at market or stems to a florist and then I’ve made money, rather than waste it. But mostly, I just want them for me-I’m greedy that way. I want all the plants! (I hope you read that in the same stick-figure cartoon meme voice I used in my head)
So here are my Top 10 Favorite Annual Flowers:
1. Bells of Ireland
I love these green spikes because they lend such elegance and height to any arrangement or border, and best of all they’re super easy! Just condition the seeds by tossing them in the freezer for two weeks in a jar and you’re good to go! Most seed packets recommend direct sowing, but up here in zone 5 that doesn’t work for me. So I start the first batch 8-10 weeks early in large 3″ pots so as not to disturb the roots too much. Give them plenty of water and sun and they will produce up a storm. If you don’t harvest regularly, your plants may require staking. Also I succession sow these twice.
2. Ammi & Queen Anne’s Lace
The traditional Queen Anne’s Lace has been a favorite of mine before I knew much about plants, but a couple of years ago I saw these in a friend’s garden and I was SOLD! Technically an ornamental carrot, they’re called Ammi ‘Dara’ or Chocolate Lace Flower, and come in shades of pink, mauve and purple. And they’re just stunning! As a carrot relative, they too don’t like being transplanted, so if you start them early–like I do–make sure to chill them in the fridge for a couple (1-2) weeks and sow 4-5 weeks early. I’ll succession sow these babies every 2-3 weeks till mid-summer. These are one of those flowers that the more you cut, the more they grow.
As a scented plant enthusiast (read: true fanatic and addict) I’ve grown heliotrope almost as long as I’ve been gardening. They smell HEAVENLY! My mother used to grow them in containers and borders so after a rain or as you brushed by, they would release their delightful scent. These little purple beauties are one of the stars of the cottage garden and even though they’re considered perennials in more temperate parts of the country, they’re annuals here in Maine. Start these seeds early (10-12 weeks) as it can take up to a month for them to germinate, but you will be rewarded for your patience with their sweet scent once they get going. I also make sure to pinch these gals back 2-3 times (just like you do to basil) to encourage bushier plants.
Initially I was not on the “I love zinnia bandwagon”, they were a slow burn for me. My sister kept bugging me to grow them for years and so I grew a few traditional varieties to placate her. But I soon learned that the zinnia is a little worker-bee. It just keeps going and going, and does especially well in my cooler climate. So I began experimenting with some varieties like the ‘Zinderellas’ and ‘Benary Giant’ series (6″ wide, double bloom). They come in almost every color you can imagine, vigorous, tolerant and are super easy. Follow the directions on your seed packet, transplant your four-week old seedings after the danger of frost has passed and pinch back for more stems. And don’t bee surprised by their height. By the end of the season mine reached my shoulders (although keep in mind I’m just a few inches over five feet).
What I love about nasturtiums is how easy and useful they are. I prefer the vining forms in salmon, yellow and variegated gleam varieties. Sow two seeds at a time, three weeks early or direct sow. They are a great choice to soften borders or cascade out of raised containers. And guess what?! … they’re actually an herb! Their petals will brighten up any bland-looking salad or chop up their leaves to add a peppery bite!
Cosmos are tall! Make sure wherever you plant these powerhouse flowers that that will not shade out any sun-loving plants. Mine were taller than me, making garden cleanup at the end of the season a little trickier for me. Start cosmos seed 5-6 weeks early and transplant after frost. I prefer the soft, fluffy ‘Double Click’ varieties over the more delicate ‘Versaille’ or ‘Seashell’. The more room you give them, the thicker and stronger their stems will be.
7. Verbena Bonariensis
This is not the same verbena you traditionally see at the garden center, they are tall, billowy and look great in borders and bouquets! Again, they’re a tender perennial, meaning they won’t survive the Maine winter (which lets me keep it on this list!) so I sow them 8-10 weeks before the last frost. Keep in mind germination can take a while and they’ll rot if the soil is too moist. A heat mat will help get them started. Transplant outside once frost has passed literally anywhere. They don’t have much of soil preference and only need a small footprint. I plant mine between the vegetables in my kitchen garden to add some color and height. They’ll go like gangbusters from the Fourth of July till frost!
8. Chinese Forget-Me-Nots
I saw these for the first time in my farm-market-neighbor’s bouquets and I was a goner. After this introduction I was so in love with these blue babies I ordered 1/4 lb. of seed! Needless to say I didn’t have to order more of these, like ever. Mainly because their seed is easy to collect once they’re finished. On a side note I would suggest only allowing a select few at the edge of your garden to go to seed, and pulling the rest before they get to the seed stage. Each plant makes so many seeds, but it’s more than that, the seeds have sharp spines that stick to your clothes when cleaning up at the end of the season. I still can’t get them all out of my shirt. So, learn from my mistake; grow them, love them, cut them and compost them-before they set seed! As a bonus, the bees love them!
Rudbeckia come in many more colors and shapes than the traditional yellow and black combination you know as the classic Black-Eyed-Susan. My current favorites are the ‘Cherry Brandy’ and ‘Chim Chiminee’ mix. Get them off to an early 8-10 week start. They preform exceptionally well in summer with warm, long days. Their stems get shorter and flowers smaller as the weather cools in the fall, but the’re a strong summer producer as long as you deadhead regularly.
10. Sweet Peas
Sweet Peas. Oh my. I didn’t forget about these lovelies, I just saved the best for last. If you’ve never grown them. DO IT! The heirloom varieties are the most scented, but I think they all smell wonderful! They come in plenty of colors and are a super productive flower! They need some help getting started-which I do in early February. They need to break dormancy and to speed that up, soak your seeds overnight (no more than 24 hrs), they should look swollen by the morning. If not, use a sharp knife to nick the seed coat and soak for an additional 6 hours. Plant in 2.5″ pots and label!! I cannot overstate the importance of remembering to label. Three years ago I thought I’d remember which varieties were which since I made this handy-dandy map in my garden notebook … after a few waterings I realized the trays had been reoriented and moved about. So I had to plant them and wait to see where each variety popped up. Also, they need something to climb on. I’ve used everything from wooden lattice, cloth netting, and chicken wire to metal mesh fencing, which I think works best when stretched between metal T-posts. Give them plenty of water and harvest regularly! They will produce all season long as long as you don’t leave spent blooms on the plant, otherwise they begin seed production mode. So pick, pick, pick and if you have too many, share a bouquet with some friends, it’ll be sure to make you the most popular girl (or guy) on the block!
So there you have it, my Top 10 Annual Flowers! And you can be sure I will find a home for these plants, and probably others. My willpower is only so strong when I’m looking through seed catalogs in these cold, Maine winters!
For more on growing and the organic kitchen garden, check out my new book, The Backyard Gardener!
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The Backyard Gardener is Here!
I am over the moon! The first copies of my first book, The Backyard Gardener have arrived and I can’t believe I’m holding my book in my hands!
This all started with an email from my now editor asking what today’s gardeners are looking for and if I be willing to submit a proposal for one of the ideas we discussed.
So, I thought hard about what I’ve always wanted out of a kitchen garden book. Then I talked to my garden friends and asked what they were looking for. In the end, there wasn’t really a book on the market that describes the whole process—holistically. I mean, they all have great info with the vegetables listed from A to Z, but we’ve all flipped backward and forward to see page so-and-so to get the whole picture. And by the time you’re ready to start growing, you have to figure out which vegetables and fruits go in each bed, then mark those pages throughout the book. I wanted to do something different.
This book covers all you need to know in the first three chapters. I start by talking about gardening from the ground up (the basics): soil, light, water, plant care, pests, etc., followed by the various propagation techniques I use (sowing seed and how to take and start cuttings). The third chapter is a departure from many other garden books. I share my favorite organic practices to improve your crops without chemicals. Crop rotation, season extension, different ways to warm the soil, and even my own sheet mulch (lasagna gardening) recipe are covered here. There are also growing tips, like my heating-mat hack or how to make a potato tower sprinkled throughout.
I’ve grown everything in this book and that’s what the second half (more like 70%) of the book focuses on: Growing vegetables and fruits! I’ve compiled everything I know from personal experience with years of reading and advice from friends into each plant listing. I laid these pages out just like I garden-in crop rotation groups. You’ll find all the Brassicas together, followed by the nightshade vegetables, and so on. Then I talk about my Top 10 herbs and flowers that no kitchen garden should be without, and in the final chapter I break down all my garden chores by month and season. Now you’ll know everything I know!
The past year-and-a-half has been crazy. So many hours of writing, gardening and photographing went into this little book and I’m so proud! My husband was a real trouper. As my deadline drew closer, the laundry pile never seemed to shrink and I began naming the dust bunnies left undusted. When he left for work in the morning I’d be out in the greenhouse and when he came home I’d be at my desk writing or photographing in the garden. His only consolation was that our little house was overflowing with produce!
I wrote this book from my heart. I hope you read it as if we were having a riveting conversation over a fresh tomato salad and the upcoming growing season.
“All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into he soft arch. I can feel its energy, and my spirits soar.” ~ Helen Hayes
I’ve had a clipping of that quote tacked to my cork board since I was 16 and it never fails to capture my feelings about growing. Every time I sink my hands into the soil I feel my connection to the world, and that is my wish is for every gardener, new or experienced. Go out, get dirty and grow. It feeds both your tummy and your soul. Happy gardening!
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Thankful Days at the Farm
Where did this season go? Am I the only one feeling like summer was a blink and then gone? The growing season can be like that, between the sowing, transplanting, fertilizing and harvesting mixed in among all life’s other trappings. And now we’re plowing through fall right on through to the holidays…I wish I could wind back the clock. But even if I could, I doubt anyone would recognize me.
My husband has the patience of a saint. It was a crazy several months. Last fall I was contacted by a publisher and asked to write a garden book (which was beyond exciting!), so as time trotted out into spring, I thought I had this. I could write 50-60,000 words. I could supply a couple hundred photos. Appendices? Sure, no problem! Oh, and let’s not forget the most important thing, I had to actually garden! A new greenhouse was going up. And not one to turn away work, my wholesale client list for fresh cut herbs grew, I added mail-order scented geraniums and I was booked throughout the end of 2016 for speaking gigs. So let’s just agree that I may not have been at my most sane, but that could also just be from the lack of sleep.
So this is my long, drawn-out apology to my fellow gardeners out there as to why my blog sat quiet and lonely and your mailboxes might have been missing a BBF summer newsletter. I’m sure we’ve all had a year like that. Yours might have been filled with many good things or some not-so-good moments too, but eventually we all catch a breather.
Now as I take stock, I can see how some things might have been missed: the temporary hoop house never made it up this year; I was late on getting succession crops in the ground; and on more than one occasion, I was behind on my kitchen garden harvest. Aside from the dahlias and flowers that went to local brides or florists, almost none made it into the house…I just didn’t get around to it. Oh, the plans I had for landscaping? Never made it off the page. And how can I discuss the growing season and not comment on the water situation? Nine days of rain. All season. A single digit, and those nine days weren’t even dousing rain, they were more like a trickle. All my farmer friends felt it. Needless to say, I did not have warm fuzzies for the weather gods. But hey, this is the life of a grower, and at the end of the day I am so incredibly lucky to make a living doing something I love. It is hard work but I am so happy and thankful for this life.
So as we head into the holiday season, all I can think about is all that I’m thankful for (of which CJ, my hubby, is still at the top of my list!). Whether you are a farmer, florist, marketer or home gardener, we are all so lucky to find the joy in growing and sharing it with others who love it as much as we do.
With Thanksgiving literally around the corner, it’s time to talk turkey. And by that, I mean what you use to roast your turkey. I’ve been cooking Thanksgiving dinner for the past several years and I usually get a Butterball, but this year I’m stepping outside my comfort zone and ordered a locally raised Maine turkey from a neighboring farm. I love supporting local agriculture, but if I’m honest, I’m a bit concerned about how this will all turn out.
The only think I do know is how I will season (and stuff) it! Whether Butterball, local or some other brand, it’s how you cook and season the turkey that matters. So here are some things that I’ll be harvesting fresh from the field to use in our Thanksgiving dinner.
- 1 Tbsp. fresh rosemary leaves
- 1 Tbsp. fresh French thyme
- 1-2 Tbsp. fresh flat-leaf Italian parsley
- 1 Tbsp. fresh sage (*I use sage in my stuffing instead of on the turkey, and I prefer to dry it in my food dehydrator a few days ahead so I can crush and grind it. Dried sage is more potent, so I use 1 Tsp. rather than a Tbsp. But, as my mother always reminds me, it’s important to taste as you mix!)
The above herbs can be chopped or minced and either rubbed on the turkey or mixed with butter and basted on the turkey.
Happy Thanksgiving and holidays to everyone!
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I’m Going to Sleep Here!
I cannot believe it’s here and I love it so much! I think I may actually sleep in our new greenhouse–it’s that gorgeous!
Last year I was seriously outgrowing the current greenhouse space, and as I would jenga my way in amongst flats of basil, thyme and scented geraniums the little greenhouse troll would whisper …. “You need a larger greenhouse space!”
At first I ignored this. There was already so much on our plates with the work we already had. And how would I explain to my husband that I needed even MORE space? I could already imagine his face and the silly questions …
1. “You are only one person, how are you going to grow even more plants and have time to take care of them and the rest of the farm?”
2. “How is this greenhouse going to be different from the one you already have?”
3. “Where are you going to put it? I don’t think we can fit another building on the property and what about zoning? How are you going to pay for it?”
So many boring, ludicrous and nonsensical questions, but that is how his mind works. And I had answers for all of them.
1. “I’ll get up earlier (I may have been crossing my fingers behind my back) to take care off the extra plants.”
2. “This one is going to be bigger. Made of wood and polycarbonate to keep the plants warmer. And I can heat it (that last one may not have made it into the explanation. I can only tell CJ so much of my grand master plans, otherwise he thinks I’m “complicating” things).”
3. “And I’ve already decided where I can put it, contacted and spoke with a supplier and spent time over at the assessment office and got the green light. All I need to do it formally fill out the permit application! Oh, and since I am growing every year, recently received my mail-order certification and orders are rolling in, I’ll just reinvest some of what we made this year into the new greenhouse.”
I’ve obviously thought this all through.
And in time he realized it too.
By mid-winter I placed my order, and a few weeks ago it arrived and up like a carni-ride it went!
The only concession I made to the hubs was that he wouldn’t have to install it. That made him a lot happier … particularly since I may have mentioned I wanted him to build me some more garden beds and a new compost bin system.
He really is such a good guy to put up with me and my ever-expanding plans.
So up it went in a matter of hours!
I am loving the powered roof and side vents. All I have to do it set the temperature and it takes care of itself!
I really, really, really could sleep here!
Oh, and did I forget to mention benching …
Oh yes, all new ebb-and-flow benches! When I was in college and working at a farm in New Jersey they got these and I was in love! I thought all they would ever be is a fantasy.
Now in case you have not fully grasped my excitement, here is a taste …
I may have run and jumped around a bit too.
But how could I not? All my garden dreams are coming true! It’s just like Cinderella, just without the pumpkin and glass slipper!
Now I just have to transfer all my plants from the potting shed into my new fancy-shmancy greenhouse!
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My Favorite Top 10 Seed Sowing Tips
I never mind propagating – whether sowing seed or taking cuttings. And there are a number of things you can do to get your seedlings off to a great start … these are my absolutely favorite tips:
1. Use great soil! Happy, healthy, lush plants start with a good base. My favorite all-purpose potting mix is Pro-Mix BX with Mycorrhizae.
2. Moisten your potting mix before you sow your seeds. Watering afterwards often results in seeds sliding around the container. Also, it is hard to ensure the entire potting medium is moist if it’s watered from the top.
3. Label. This step seems obvious but it’s easy to forget every once in awhile (even for me)! For entire or half flats, I use painter’s tape along the side, and for individual pots/plants I use old mini-blinds cut into 4-6-inch lengths. These labels are waterproof and you’ve done your part for the environment by recycling!
4. Keep your seeds and seedlings well lit. I use shop lights over my flats and pots. Yup, the same one from the hardware store. I suspend them 2 inches above the soil and raise them up as the plants grow.
5. If possible, water the trays from the bottom. Place your seeding tray into a standard 1020 tray without holes and let the plants soak up water from the bottom.
6. Use bottom heat to speed up the germination process. You can pick up heat mats at your local hardware or garden center. A great garden hack is to use incandescent (not LED) Christmas rope lights under your flats! They will warm, but won’t burn. Then, remove the plants from the heat source once they’ve germinated. (Note: seedlings don’t require as much warmth as seeds.)
7. Get a basic fan. You can find these for a few bucks at Walmart. A little air movement goes a long way to building strong root systems and healthier seedlings. Additionally, air circulation is a good defense against disease and infection.
8.Feed your seedlings once they have 2-4 true leaves with a gentle fertilizer. I prefer a fish emulsion and kelp mixture at half strength. It gives your plants a little boost.
9. Harden them off! Gradually expose your seedlings to cooler temperatures over a week before planting them outside. This avoids shock and transplanting stress.
10. Milk jugs and 1 to 2 liter soda bottles make great DIY cloches! Cut the bottom off and place them over the transplants, sinking the bottom about 1 inch into the soil to anchor it against the wind. On warm days, take the tops off to vent and replace them in the early evening!
11. BONUS: Give your seeds and seedlings a light dusting of cinnamon when sowing. It’s a natural fungicide!
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Compost, the Black Gold
Every gardener’s compost pile aspires to the almighty ‘black gold’. Full or nutrients and beneficial microorganisms, it feeds your vegetables, herbs and flowers so much better than any fertilizer can and the best part of it is, it’s FREE!
The hardest aspect of composting for me is the patience. I have none.
It takes at least 6 months to turn your garden’s leavings from garbage into gourmet food.
You can make compost in a pile in the corner of your yard or homemade bin. If you are using wood, just be sure that is it not pressure-treated. You don’t want those nasty chemicals leaching out into your compost and then into your food. There are a number of materials that can be used to make great compost, including: plastic, wire, wood, pallets or fencing.
The key to happy, healthy compost is heat and the right amount of brown and green material.
Heat is generated by keeping your piles to a manageable size (3’x 3’x 3′) and turning it weekly. The ingredients are the other half.
Shredded newspaper, pine needles, dried leaves and cardboard are all good sources of carbon (or brown) materials, while vegetable scraps, grass clippings and other green things are good nitrogen sources. The rule of thumb is for every one bucket of nitrogen, use two of carbon.
Since carbon materials can be in short supply in the growing season I’ll bag up a bunch of leaves in the fall and store them in the shed for use in the summer.
Once your pile smells nice and woodsy, it’s time to spread it out in the garden. And don’t be stingy! Use a good 3-4 inches and your garden with thank you.
For more on composting and the organic kitchen garden, be sure to check out my new book, The Backyard Gardener!
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Spring is in the air!
The calendar says it’s spring, but the snow outside my window gives me serious doubts. Still, I know the white stuff will disappear in a few days (hopefully less) due to our unseasonably warm weather. My garlic, chives and comfrey are all awake and I’ve been running flats of herbs and scented geraniums wrapped in frost blankets between the hoop house and potting shed. Even thought Mother Nature is teasing me, my plants and my garden, I will not let her get the best of me.
Aside from my little tirade about the weather, there are many lovely things happening and growing at Bowery Beach Farm. We have a new four-season greenhouse going up next week, the base of which is finished. This past fall we received our official mail-order nursery certification and our spring orders are already rolling in. And last, but certainly not least, my first book, The Backyard Kitchen Gardener, will be published by Lyons Press next Spring (2017). Their senior editor contacted me last fall and I signed my first very first book contract.
Needless to say, we’ve been quite busy, but also quite grateful!
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