Category Archives: Sustainable Gardening

Healing The Planet Together

Last week I visited several gardens where soils were powder dry after the long baking summer. Watching desiccated soil puff off a shovel like dust in the wind, I was reminded of the dustbowl days when foolish and ignorant farming practices destroyed native plants and soils. One highly productive thing we can do to help repair the ecological damage to our precious world is to amend impoverished soil. Healing treatments include deep mulching with aged compost and/or digested dairy manures, both of which help to renew soil tilth and texture as well as the nutrient balance. This fall, heap weary beds high with fallen foliage, shredding the larger leaves by running over them with a mower. A foot of leaves isn’t too much for empty or new beds, and it’s not too much for empty bays between larger shrubs or areas around trees. Do not till in these amendments; tilling is now considered an ultimately destructive practice. Just layer them on, autumn and spring. Every. Single. Year. Continue reading

Posted in composting, Garden Prep, Health & Wellbeing, pests and pesticides, Soil, Sustainable Gardening, Sustainable Living, Weed Control | Tagged , | 8 Comments

Time To Plant Cool Season Starts

Long considered peasant food, kale boasts dozens of beautiful, tasty forms that can be harvested pretty much year round. Over the past decade, kale won a place in the trendiest of kitchens, especially in gorgeous forms such as Beira, a Portugese Sea Kale with large, tender leaves of jade green ribbed in ivory. The thick ribs are as crisp as celery, while the leaves, sliced into chiffonade, are delicious in soups and stir fries. Brilliant grass green Prizm won awards when introduced in 2016 and no wonder; the almost stemless, super curly, cut-and-come-again leaves are excellent raw or cooked. I also love Oregon-bred Dazzling Blue, partly because I like the song (thanks, Paul Simon) but mostly because it’s amazing; blue-green foliage with bright pink ribs tastes as sweet as its lacinato parents. Continue reading

Posted in fall/winter crops, Garden Prep, Planting & Transplanting, Sustainable Gardening, Sustainable Living | Tagged , , , , , , , | 7 Comments

Lavender in Garden & Kitchen

Lavender Fields Forever Yesterday I made a little tussie mussie of lavender and rosebuds for a dear friend going through a tough time and felt my own spirits lift. I find the scent of lavender refreshing, brisk and aromatic rather … Continue reading

Posted in preserving food, Pruning, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , , | 4 Comments

Gorgeous Garlic Scapes

A surprising number of gardeners toss the trimmed off garlic scapes on the compost heap, but these days, many people are catching on to what European cooks have known for centuries. The curly scapes can be treated much like asparagus; steamed, roasted, pickled, stir fried, added to soups or minced into salads and wraps. One of my favorite ways to enjoy them is in a fresh tasting raw salad. For the best texture, slice scapes thinly on the diagonal so there’s plenty of surface area to take up the dressing. Almost any kind of dressing will be delicious, from spicy Asian peanut to a perky citrus vinaigrette. This salad combines garlic scapes with creamy goat cheese, crunchy pumpkin seeds, velvety marinated mushrooms and a lively lime vinaigrette. Continue reading

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