I don't know about you, but one of the things I hate about winter (and there are many) is the lack of fresh vegetables from the garden or local farm stand. There's nothing like a fresh tomato picked that very day. But today we have some tips for preserving that delicious bounty of produce that we will soon lack. These ideas will help you to eat healthier throughout the long run, and they'll also help you to waste less food in the short term. Continue Reading
Last month we told you all about our raised bed garden plans, and today we’re back with all the juicy details. In a nutshell, this was a huge project in terms of the research and planning, and the easiest when it came time to actually do it. It was a great lesson in “preparation is everything”. We’re so grateful to Duluth Trading Co. for giving us a motivational kick in the pants to get this project done. Continue Reading
When planning out your vegetable beds you’re presented with a plethora of options, my hope is that over the course of this post I’ll be able to unpack a few of them, helping you find a solution that best suits both your needs and budget.
1. Double Digging – If you have an established garden with good soil, you may want to start with trench beds, commonly referred to as “double digging” beds. Essentially you’ll be digging into your preexisting soil aerating it, then fortifying it with compost, bone and bloodmeal. Continue Reading
I learned a long time ago how to dye fabric using fruits and vegetables (thanks to my mom and her degree in “3D textiles”: she would dye all her own materials and make sculptures from resin-saturated fabrics… I know, right!?). Alas, the wisdom she bestowed upon me escaped my “vault of knowledge” along with a great many other things over the years. Fortunately, the Internet exists. And extra fortunately, someone decided to show us all how it’s done! Continue Reading
The EWG released the new Dirty Dozen* this week and it’s a motley, pesticide-filled group. Among the most un-wanted are apples, spinach and potatoes. Potatoes! America’s favorite pseudo veg! To get your handy-dandy pocket-sized list of the Dirty Dozen (and Clean15) follow this jump. And to read more about pesticides in produce, go to ewg.org.
Today we explore vegetable mythology, and I’m not talking Tom-anatos or Pea-seidon here. Nope, these are things we think we know about veggies that are WRONG.
- Fresh vegetables are more nutritious than frozen.
- Cooked vegetables are less nutritious than raw.
- Iceberg lettuce doesn’t have any nutrients.
- Local vegetables are always cheaper.
- Potatoes make you fat.
- Bagged salads are perfectly clean.
- Farmer’s markets sell only organics.
Plant doctors David Deardorff and Kathryn Wadsworth have shared with us 10 things we should consider BEFORE we nestle one seed or seedling into our gardens. Following their suggestions can help prevent pests and diseases. Use all ten, and we’ll be harvesting heavy come fall!And if you’d like to become a plant doctor too, check out David and Kathryn’s book What’s Wrong With My Plant (And How Do I Fix It?).
1. Sanitize. Continue Reading
Briana Feola of Brainstorm Print & Design. is a full time artist with a huge passion for gardening. She’s assembled ten great tips for Indie Fixx on getting started with your own food production garden.
1) START SMALL
2) START PLANTS INSIDE
4) OBTAIN APPROPRIATE SUPPLIES
5) PICK SEEDS AND PLANTS NATIVE TO YOUR AREA
6) GET PROPER FENCING TO KEEP CRITTERS OUT
7) GET THE SOIL READY
8) DON’T PLANT TOO SOON
9) DON’T FORGET TO WATER AND WEED! Continue Reading
In some parts of the world, they grow ’em big. I mean REALLY big. Take, for instance, Lebanese farmer Khalil Semhat grew an astounding 24.9 pound sweet potato, which, frankly, looks very little like a sweet potato at that size.
We hear about gigantic pumpkins every Halloween, but they’re usually not as big as this monster grown in Rhode Island, which clocked in at a hefty 1689 pounds.
Lloyd Bright hit the jackpot with this 268 pound watermelon. Continue Reading
I’ve been doing this ever since I’ve had a patch of dirt in which to grow ’em. Next time you grab a bunch of scallions/green onions at the supermarket, hold onto the root ends.
Then, simply plant them about one inch into the dirt (in the garden or a pot). Water well, and wait for the greens to return. The more you snip them, they faster they’ll grow.
You can also do this with whole garlic bulbs and use the green sprouts in pastas, stirfrys, etc. Continue Reading