A Million Ants Before Breakfast

When Nature Cuddles Up To Technology

This morning did not begin well. Before my wake up cup of tea kicked in, I discovered that my modem wasn’t working. It looked fine, but my computer could not find it. I shut everything down for a few minutes, then picked up the modem to reset it and what seemed to be a million tiny ants fell out. They formed a boiling mass around several hundred eggs that also fell out and instead of being awed by the wonders of nature I freaked out.

These ants and I go way back. They are Odorous House Ants (Tapinoma sessile), native throughout the continental US and especially native to each of my Northwestern homes. I know from my studies that the wrong way to deal with these puppies is to spray with something they recognize as dangerous. Such products make ants split into multiple colonies, each reproducing as fast as possible. I know that the best way to deal with them is by using special baits that they carry back to their nests. Treated with slow acting poisons, these baits become the preferred food of a colony, eventually offing the whole boiling of them, or so they say.

Don’t Think, Act Now!

I called the safe and sane pest control company I use in such situations but they were overwhelmed by similar ant stories (no other modems, though) and nobody is available until midweek. In the meantime,  ants were still pouring out of the modem and also now my phone base. As it happens, I am not capable of letting sheets of swarming ants take over my kitchen for several days (that’s where the modem is located, though that could change). As it also happens, a natural cleaning product made by biokleen called Bac-Out Bathroom Cleaner (Lavender Lime) melts ants instantly. Thus, I immediately sprayed the countertop, the modem, and the phone base and the ants died by the cupful. Really.

I feel mildly guilty when I kill a wandering ant or two as they stroll across my stovetop or counters, but after years of living unwillingly with the ant hordes I do it anyway. Now I felt mildly triumphant as I wiped up revolting quantities of ant mush, even though I suspect that, as the saying goes, They’ll Be Baaaack!

How To Keep Ants Out

Clearly, the best way to deal with these little critters would be by keeping them out of the house in the first place. They love to make nests in crawl spaces, in the walls, around water pipes and in damp basements, then make forays out into your kitchen and/or bathroom. All IPM (Integrated Pest Management) programs recommend using the slow acting baits, but several also suggest offing visible ant infestations with soapy water and closing off obvious entry points with vasoline or caulk.

To keep food in cupboards ant-free, put anything sweet (honey, dried fruit, etc.) into zip bags or canning jars with tight sealing lids. If you find that ants have made themselves at home in your indoor plants, you must bite the bullet and toss them, pot and all. You can save the pot by soaking it in a bucket of hot soapy water overnight if need be, but the plant and soil must go into the compost heap or the green waste cart.

Clear Away The Clutter

The pest control service strongly suggests removing trees and shrubs that touch the house. I also strongly recommend that practice, yet my own house had several encroaching trees–until last week, when they were removed. Actually, a lovely old maple is still in place by the front door, but it’s merely waiting until we create a new bed for it. I’m having the driveway regraded, and while the excavator is here, we’ll do some major plant moving as well.

I was surprised at how much lighter and less cluttered the house looks now that the aging trees are gone. None were especially lovely or shapely, and all had become stairways to rat heaven for tree rats, who were leaping from amazingly slender twigs into the roof, then making their way into the attic. Ick ick ick. As it turns out, most of the trees had some rot started anyway, and the house will certainly be drier without their presence.

All’s Well That Ends Well

Partly as a result of all this, I am remaking the front garden, which never really got made properly, since we focused on the house first. Now I’m putting in a gracefully curving berm, filling it with many of the shrubs from around the house, and adding some lovely young trees, including a plump magnolia and the handsome front door maple. I’m saving all the bulbs and perennials before we start earth moving, and am planting up zillions of baby hellebores into flats, along with white violets and black mondo grass.

We are tucking a little secret garden sitting area into the middle, with stone benches and a fire pit. The space was never very inviting because it didn’t feel like a place to be. Reshaped, I think it will become appealing enough to actually get some use. A garden that only gets weeded and never loved is a sad one indeed. Oh, and the modem? Works fine. How’s yours?

Posted in Pets & Pests In The Garden, Sustainable Gardening, Sustainable Living | 2 Comments

Crispy Cauliflower Cakes & More

Celebrating Colorful Cauliflower

I love cauliflower, and am tickled that finally, after years of glory for its cousin kale, cauliflower is becoming trendy. Long considered a ho-hum vegetable, plain Jane cauliflower turns sublime when partnered with fresh herbs, snappy spices, or savory sauces. Brightly or subtly tinted cauliflowers are the latest rage, and happily, those lovely gold and purple heads are not GMO constructs; instead, hybridizers have carefully hand bred selected colorful forms from chance variations. The result is cheery orange cauliflowers like Cheddar and Sunset, which are high in carotene and vitamin A, as well as gorgeous Violet Queen and Purple Graffiti, both rich in anthocyanins, the antioxidants that make blueberries blue.

Fractal_BroccoliThe heritage Italian romanesco cauliflower is sometimes sold as broccoli, since these cole cousins are closely related, and indeed, it marks the transition of one vegetable into the next (kind of like plums and cherries, which are so closely related that’s it’s sometimes difficult to suss out which a given fruit really is). Spiky green romanesco has a mellow, almost nut-like flavor without the peppery bite of white cauliflower. It’s beautiful when broken into slim spears and grilled, making an elegant side for almost anything.

From Boring To Bodacious

If you still think cauliflower is dull, try a new prep technique. To my mind, cauliflower tastes best when lightly steamed, or roasted into caramelized sweetness, and horrid when boiled to sludge. If raw cauliflower doesn’t thrill you, serve lightly steamed florets with garlic-enriched hummus, Tuscan bean spread, or goat cheese mixed with fresh thyme or basil. After roasting, rub cauliflower with chili or curry powder for a piquant flavor twist. Toss steamed cauliflower with a lime vinaigrette and toasted pumpkin seeds.Add thinly sliced purple or golden cauliflower to sandwiches and wraps for extra color and crunch. Roasted with avocado oil and a little sea salt, it’s one of my favorite suppers for one. Before you know it, cauliflower will be your new go-to veg.

Crisp Cauliflower Cakes With Lemon & Capers

1 large head cauliflower, cut in florets (about 8 cups)
1/4 teaspoon sea salt
2 eggs, lightly beaten
4 green onions, thinly sliced
2 tablespoons whole wheat pastry flour OR rice flour
1 tablespoon avocado oil
2 tablespoons butter
juice of 1/2 lemon, rind grated
2 tablespoons caper, drained
1/8 teaspoon smoked paprika

Steam cauliflower until tender (5-7 minutes). Mash, cool, and stir in salt, eggs, and green onions. Form into 8 balls. roll in flour and pat into flat cakes about half an inch tall, set aside. Heat oil in a wide, shallow pan over medium high heat and cook cakes until crisp, turning once (4-6 minutes per side). Remove to a warm plate and add butter to the pan. When melted, add lemon juice, capers and paprika (and more salt to taste if need be) and spoon over cakes. Serves 4.

Riced Is Nice

Light and delicate, riced cauliflower brings our the best in sauces, and can replace mashed potatoes or top a shepherd’s pie.

Basic Riced Cauliflower

1 whole head cauliflower, cut in florets
1 tablespoon pastured butter
1/4 teaspoon sea salt

Steam cauliflower for 5-7 minutes then press through a ricer into a serving bowl. Gently stir in butter and salt, set aside and serve with mushroom sauce (see below), or any pasta or curry sauce.

Savory Mushroom Sauce

1 tablespoon fruity olive oil
1 large onion, chopped
1/4 teaspoon sea salt
6 ounces crimini or any mushrooms, sliced
1/4 cup dry red wine or water
1/4 teaspoon freshly ground black pepper

In a wide, shallow pan, combine oil, onion, and salt over medium high heat and cook until soft (10-12 minutes). Add wine and mushrooms, cover pan, reduce heat to low and simmer until mushrooms shrink by half (10-15 minutes). Season to taste with pepper and serve at once over cauliflower, rice, or pasta.

Spicy Roasted Cauliflower & Carrots

1/2 head (about 4 cups) cauliflower florets
4 plump carrots, quartered lengthwise
1 tablespoon avocado oil
1/4 teaspoon sea salt
1 tablespoon garam masala or chili powder

Preheat oven to 400 degrees F. Rub vegetables with oil and place ina single layer on a rimmed baking sheet. Sprinkle with salt and roast until lightly caramelized (30-40 minutes). Toss with your preferred spice and serve hot. Serves 4.

Posted in Nutrition, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , | Leave a comment

Perfect Potatoes In Any Soil (Or Nearly None)

And Joyful Gardening The Lazy Way

Those whose gardens have been over-run by enthusiastic potato escapees may wonder why on earth anybody needs to know how to grow potatoes. They might rather inquire how NOT to grow potatoes. However, the blessed spud grows best in open, loamy soils and rather poorly in sandy ones. As for clay, they hate it and clay-borne potato diseases are legion. That’s why many clay country gardeners grow potatoes in bins or barrels rather than in the troublesome ground.

ruthstout2Years ago, Ruth Stout (sister to mystery writer Rex Stout) developed her famous no-dig, no-till gardening methods partly out of creative laziness and partly to get clean potatoes rather than scabby ones. Ruth filled her entire (though small) back garden with heaps of autumn leaves, grass clippings, and bales of straw and spoiled and/or salt marsh hay (often used for animal bedding in New England, at least it was when I was a girl). Gradually she created fabulous soil under deep mulch no weed could penetrate.

Pile It On

The redoubtable old gal lived well into her 90s and gardened the easy way right up to the end. She never tilled, sowed cover crops, weeded, watered or sprayed pesticides, and only fertilized with cottonseed or soybean meals. She never made compost either, preferring to do what was essentially sheet composting right in the garden beds. Happily for me, I found her books (now out of print) when in my 20s and have been a deep mulch devotee ever since. Stout often gave garden talks and when asked how to get started, she always suggested buying in bales of straw (not hay). When asked how much, she always replied, “Twice as much as you think.”

Happily, one of her garden pals was more scientifically oriented and in her books, she offered HIS assessment, which was that it takes about half a ton of loose hay or 25 50-pound bales to cover a 50 x 50 foot space. That savvy fellow also suggested buying in as much again to use through the growing season. I admit I never bought a ton of hay all in one go, but I did take Ruth’s admonishments to heart about maintaining at least an 8 inch depth of loose mulch in my edible beds.

Grow Potatoes In Straw, Not Clay

If you enjoy eating potatoes, you can use organically grown potatoes to make starts of kinds you like eating. To do that, leave potatoes that have sprouting eyes in a sunny spot for a few days. When the shoots start to elongate, cut the potatoes in big chunks (about the size of an egg), each with an eye or two. Put the chunks on a bakers’ cooling rack to harden off for a day or overnight (a sort of skin will form over the cut places). When the cuts are clean and dry, you can plant.

It’s also deeply rewarding to buy seed potatoes of interesting kinds not locally available to broaden your kitchen palette. If certified organic, seed potatoes won’t carry pesticide residues from your garden to your plate. Whether home started or store bought, don’t let them sit around; plant your potato starts as soon as possible to get the healthiest, strongest plants. Aim to have early varieties in the ground by mid April, adding mid- and late-season varieties in May and June.

A Sweet Bed Of Straw

If your soil is heavy like mine, you will get superior results by growing your potatoes in a bed of straw. To do this in the ground, dig the usual trench (four inches deep and a foot wide), scratch in some cottonseed meal or soy meal, then amend the soil well with mature compost. If containers are your preference or necessity, fill them with about six inches of well amended potting soil, adding seed meals here as well.

Place each potato start cut-side-down (eye-side up if using seed potatoes) and about a foot apart. Gently shove them about an inch into the soil, then let them grow. When the stems are about 6 inches tall, instead of mounding on soil in the usual way, surround them with fluffed-out straw, leaving just a few leaves showing. Since potatoes form along the stems, having long ones promotes larger crops. Keep adding straw as the plants grow up, so most of the plant remains under the mulch, and keep all potatoes well covered. (If potatoes are exposed to sun, they form green skins that are toxic.) Water as needed to keep the matrix moist but not soggy.

Potato Picking Time

You can begin harvesting new potatoes in late July, gently digging down into the straw for marble-sized younglings. For full sized potatoes, wait until August for early season types and harvest mid- and late types in September and early October when the top growth withers. To take the whole shebang, remove the straw (to the compost heap) and gather the potatoes as you go. It’s very satisfying to have whole perfect tubers, not battle scarred ones that got speared by your garden fork!

I especially love heritage fingerlings, which are delightful roasted and make such fabulous potato salad. Ozettes may be the yummiest of all, with a rich, slightly nutty flavor and firm yet creamy texture. They need a full summer to reach maturity, so I also plant some mid season Rose Finn Apple fingerlings, with pinky-beige skin and delicious golden flesh. Dump on plenty of straw if you try these dainty beauties, since the tubers form near the top of the stems.

Fabulous Fatties

One delightful early potato is Mountain Rose, a pretty and pleasingly plump spud with pink skin and rose tinted flesh. Bred to be especially nutritious, Mountain Rose is packed with antioxidants and makes a mean mash or soup. For later season mashing, roasting, soups and rosti, I love the plump and pretty  German Butterballs, heirlooms which combine golden good looks with a distinctive and truly buttery flavor and pleasing texture. They are late season croppers, very productive and healthy and terrific keepers as well. They are almost my favorite all-purpose, except for early girl Yukon Golds, which are now widely available but taste even better when home grown. These are my go-to potatoes for curry, stews, and hash browns as well as oven roasted “fries” that are sadly addictive.

Swiss Rosti (Potato Pancakes Supreme)

3 large Yukon Gold or russet potatoes (about 2 pounds)
2 tablespoons unsalted butter
2 tablespoons avocado oil
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Place potatoes in a pan with water to cover, bring to a boil and simmer until tender (25-30 minutes). Drain and cool on a rack until you can pick them up. Skin the potatoes, chill them for an hour or so, then coarsely grate them into a dish. Melt butter in oil in a wide, shallow pan over medium high heat, then add potatoes, tossing gently to coat and sprinkling with salt and pepper. Gently press them into the pan to form a cake and cook over medium high heat until crisp and golden on the bottom. Cover pan with a plate and flip potatoes, then slip them back into the pan and cook until crisp and golden (about 20 minutes). Serve hot, in wedges. Serves four.

Posted in composting, Easy Care Perennials, fall/winter crops, Garden Prep, Nutrition, Recipes, Soil, Sustainable Gardening, Sustainable Living, Weed Control | Tagged , , , , , , , , , , | Leave a comment

Good Soil Combos For Containers

Cold Snaps And Snap Peas

Thanks to my resident herd of deer, most of my edible plants live in large containers on my deck, some 20 feet above the ground. Since this is The Year Of Power Washing, all my pots are being emptied into the compost heap so the deck can be maintained. (Power washing every 2-3 years keeps the molds and mildews at bay quite nicely.) I usually refill my outsized containers with a blend of good garden soil and a half-and-half mixture of mature compost and well rotted dairy manure from family farmed, pastured cows that have not been treated with Bovine Growth Hormones.

Pit washed dairy manure is one of my favorite amendments for gardens and containers alike, as it is a primo soil conditioner. Because cows digest so thoroughly, their manure carries no weed seeds into the garden, making it my top dressing of choice. If you lack a local supply, you may find pit washed dairy manure from small farms by contacting your local Agricultural Extension Service, since most agents maintain a list of local manure sources.

Good Dirt, Great Soil

Garden dirt, however lovely, is too dense for use in containers unless modified. To add aeration, I mix it half-and-half with the aforementioned compost-and-dairy-manure mixture. The result is fairly fluffy, yet full bodied enough to keep my plants from getting knocked about by wild shore winds that whip through here. When I first started container-growing my edibles, I lost plants to wind rock. Many soilless potting blends are too light weight to hold plants in place in windy settings like mine, so I developed this mix to help my plants stay home despite sudden gusts.

If you don’t have access to good garden soil or manure and so on, there are a few potting soil blends that are quite decent. In the past few years, I’ve experimented with several kinds with varying degrees of success. The best of the bunch turned out to be made by E.B. Stone, a family owned company with a deep commitment to solid organic practices. Their potting soils are intricate mixes that combine as many ingredients as an Indian curry blend, with similarly delectable results. The one I can recommend without reservation for container growing is called Edna’s Best Potting Soil, which is fortified with feather meal for nutritional oomph and beneficial mycorrhizal fungi that symbiotically colonize plant roots, acting like mini-pumps to bring more nutrients and water to the partner plants. Edna’s also has yucca extract added to prevent the crusting that make it so difficult to re-wet many potting soils once they dry out too far.

Tucking In Chilly Youngsters

My first plantings this year are peas and lettuces, both of which are cool weather crops that can take a little frost in stride, fortunately (since it’s back to freezing nights lately). I train my peas up twiggy trellises placed so I can pick the curly, crunchy tendrils for salads and stir fries. Among my favorite red podded peas is Sugar Magnolia, which was reportedly also Jerry Garcia’s favorite snap pea. It’s gorgeous, with plump pods packed with sweet, tender peas. Sugaree snap peas are also Dead-icated faves, and both are bred by Dylana Kapuler and Mario DiBenedetto of Peace Seedlings, as are super crisp Green Beauty snow peas.

Peace Seedlings is Northwestern partnership dedicated to saving seeds of diversity and breeding public domain plants for organic growers. Peace Seedlings continues the work of Alan and Linda Kapuler’s Peace Seeds, co-founders of Seeds of Change and holders of a seed bank of about 1,000 varieties. The two seed companies share growing space and work cooperatively, each following their own particular interests with shared goals of creating true seed strains of delicious, nutritious food crops.

 Beauty & The Pea

A dwarf shelling pea, Desiree Blauschokker, can even be container grown without support. Its crisp, blue-purple pods are lovely raw (think snow peas) or grown to plump maturity and shelled. They look especially beautiful when joined in a raw salad with Golden Sweet Edible snow peas, which have lemon yellow pods that can also be enjoyed as youngster pods or mature peas (and even dried). My earliest are usually Sugar Ann (probably named for me, if they only knew), compact 2-footers with tender-crisp pods that pack a lot of flavor and are awesome raw or in risotto.

A Lotta Lettuce

Greens appear in pretty much every meal I eat, and I especially love both super crisp and buttery lettuces, which taste most magical when just picked. Thus, I’m a huge fan of Frank’s Unsung Crispy Mix, bred by Frank Morton, whose Wild Garden Seed company breeds nutritionally superior, especially flavorful edibles that are well suited to organic farming practices. The Unsung mix combines colorful bronze, red, and green crisp-head, mini-head, and romaine types, all of which are toothsome singly or together. Yum!

Hot purple Hyper Red Rumple is a stunning looseleaf lettuce with great texture and full flavor that has always been utterly dependable in my gardens. I’m also getting fond of the new Salanova lettuces, which come in red and green versions of butterheads, oakleaves, frilly leaves and frisees. The baby butterheads look almost like succulents as infants and size up into buxom bouquets that fill a salad bowl with a single cut of your harvesting knife. I’m so glad that spring is on the way!

Here are some links to learn more about our Northwestern hero breeders:

http://peaceseedlingsseeds.blogspot.com/

https://www.wildgardenseed.com/aboutus.php

http://eugenedailynews.com/2011/09/sowing-the-seeds-of-change-meet-dr-alan-mushroom-kapuler/

http://www.corvallisadvocate.com/2012/1220-peace-seedlings-corvallis/

Posted in composting, Drainage, fall/winter crops, Garden Prep, Nutrition, Soil, Sustainable Gardening, Sustainable Living | Tagged , , , , | 3 Comments