Probiotics For Your Garden

Locally Made Products Nurture Plant Life

When we moved into our current home, we spent most of the first year just pulling ivy. Eventually an enormous mass of ivy vines covered our old pickleball court end to end, rising higher than the 10-foot tall net stakes. It was a tangled mess and we couldn’t even turn it over with garden forks. What next?

To speed its breakdown, I called in my buddy Nick Penovich. Back then, Nick’s Port Orchard-based company, The Lawn Jockey, specialized in lawn care. An early adapter of brewed living compost teas, Nick built his own huge tank brewers and made his own nutrient mixtures. Over the past decade or so, Nick worked with soil scientists and attended conferences all over the country to learn more about the emergent field of compost tea technology.

Getting More With Less

Nick’s goal was to create safe and sustainable fertilizers and lawn care products. He started out selling them directly to customers, then branched out to local nurseries. His home-brewed probiotic inoculants boosted soil health and root growth, so plants flourished without chemical fertilizers and pesticides.

Now he wanted to develop shelf-stable, bagged products that gardeners could take home and use on edibles and ornamentals, including native trees and shrubs that don’t tolerate chemical treatments well. His idea was to combine natural materials that would promote plant health to the point that less water, less fertilizer, and less pesticide would be needed to keep plants looking great.

Spray And Go Away

Nick sprayed my ivy mountain with something called Herman III, a combination of cellulose-digesting microbes used to break down crop resides such as corn stalks, rice straw, manures, and paper waste. Herman III comes from a lab in Spokane that makes specialized biological inoculants for onion growers and other farmers who want to promote good soil health and minimize pesticide use.

Such microbial degrader products are sprayed on fields after the harvest is done. Over the next few months, the left over plant “waste” is converted into compost that nourishes the soil and the next crop to be planted. These sprays save field prep time (and thus money) and do their work quietly during the cooler off-season when the land would be fallow anyway. Because the green waste doesn’t need to be plowed under, the biotic life teeming in the less-disturbed soil remains healthier.

Local Company Makes Good (Stuff)

Today my well-rotted ivy mound is less than a quarter of its former size. Today, Nick’s expanded company is called Soil Science Products, a five-star EnviroStar business that does a lot more than lawn care. For his commitment to sustainability, Nick won both the 2002 Kitsap County Earth Day Award for Best Hazardous Waste Program and the 2006 Washington State Nursery and Landscape Association Environmental Excellence Award.

As he says, “We do not generate any hazardous wastes and believe sustainability is paramount to the health of our planet.” Nick is justifiably proud of his Soil Science products, which include safe and natural fertilizer mixtures. Formulated to increase plant health and root growth, they also build brix, or natural sugar levels, which boosts soil nutrient quality and plant nutrient uptake.

Some Like It Sweet

Adding sugar to plants may seem counter-intuitive, yet studies show that high-brix plants are resistant to many pests. In fact, when cows are fed with high-brix fodder, the milking barns are free of whitefly and houseflies. “That’s because higher sugar counts in food stock reduce those populations,” Nick notes. “Many insect pests prefer proteins to sugars, so where plant brix is high, you see lots of bees but not many bad bugs.”

Soil Science probiotic fertilizers include Bloom Driver 2-5-6, a balanced food source for veggies, roses, and all ornamentals. Rich in humic acid, minerals, Norwegian sea kelp and soybean meal, Bloom Driver promotes beneficial microbial soil life and improves soil quality. For lawns, Emerald City 8-0-0 blends natural nutrients with humate, nitrogen, and iron to promote deep color and sturdy root growth.

Sustainable Treatments For Ailing Soils

Over the past few years, I’ve found these Soil Science fertilizers to be especially effective for building soil and plant health. Sturdy, healthy plants are naturally more disease and pest resistant and often thrive with less need for watering as well. Not surprisingly, given Nick’s early enthusiasms, I especially see good results on funky lawns. Once Nick’s products take hold, the grass greens up, turf roots knit more densely together, and weeds are squeezed out.

At first, Nick hoped to use biodegradable bags but could not find a product with an adequate shelf life for retail sales. Today his products come in reusable zip-close bags, and while investigating second-wind uses for them, Nick came up with a clever and sustainable idea. He suggests, “When you use up fertilizer, fill the bags with noxious weeds and wood chips. Add some water, leave them in the sun, and those weeds will turn into good compost for you.”

Natural Solutions To Pest Problems

Nick also brews living compost teas for lawns, woody plants, ornamentals and edibles, adding probiotics to create seasonal and situational blends. In fall, tea is boosted with Microguard, a microbial digester that breaks down stubble and organic matter like ivy. For insect pests, he adds Beauveria bassiana, a naturally occurring fungus that becomes a fatal parasite on insects like aphids, fleas, termites, fire ants and thrips. “We can spray that around houses when carpenter ants are in flight to knock out their food web and reduce their numbers,” he explains.

To find retail sources and to learn more about Soil Science products, visit http://soilscienceproducts.com/ or see below.

Nick Penovich
Soil Science Products
Post Office Box 1106
Port Orchard, Washington 98366
(360) 876 3734
Fax: (360) 876 3734
E-mail: admin@soilscienceproducts.com

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Creative Ways With Chutney

Apples And Peaches And Pears Oh My

As summer slips seamlessly into autumn, the most satisfying fruit harvest of the year begins. Late peaches and early apples mingle with raspberries and pears. Grapes and blueberries, kiwis and figs, so much delicious goodness arriving all at once! I freeze a lot of berries to enjoy with winter breakfasts, but I find stone fruit are really best when fresh. However, even I can only eat so many cobblers and pies and tarts, and there is an end to the amount of jam a person wants to make.

Most fruit is complex enough in flavor that it works as well in savory dishes as sweet ones. One of my family’s favorite condiments, chutney, combines the sweet with the savory and makes a delicious garnish, side, or sauce. Traditionally, chutneys complement vegetarian entrees as well as fish or chicken. Though a little goes a long way, there are lots of creative ways to include chutney in daily meals.

Charming Chutney Choices

Chopped fine, chutney can be added to salad dressings for both fruity and green salads. Chutney also adds pizzazz to bland chicken or tuna salads and combines with soft goat cheese to make intriguingly flavorful dips. Spread this creamy stuff on crackers or tiny bread rounds and broil briefly to make an irresistible appetizer. Cooked chutneys keep for a long time when processed in canning jars, but should be refrigerated and used within 2 months after opening.

Made like jam, conserves are less sweet and use larger pieces of fruit, often mixed with dried fruit and nuts. Often spicy or sweet-hot, they are used like chutney, as a condiment or partnered with soft cheese as an appetizer. Conserves are also lovely spooned over plain cake or ice cream or served in a baked pie shell. Try these basic recipes, then experiment with different combinations of fresh and dried fruit and nuts.

A Late Summer Starter Chutney

Here’s a basic recipe for a rich, fruity chutney that can be made with all sorts of fruit, including pears, nectarines, and figs. In fact, it’s quite good made with zucchini and apples, or winter squash and pears as well.

Basic Fruit Chutney

2 large peaches, peeled and chopped
1 large red bell pepper, chopped
1 cup raisins OR chopped dried apricots
1/2 cup chopped onion
1 tart apple, peeled, cored, and chopped
(Braeburn, Gala, or Jonathan are good)
2/3 cup sugar
1/2 cup golden raisins
2/3 cup cider vinegar
2 tablespoons candied ginger, chopped
1/4 teaspoon each: cinnamon, sea salt, and cardamon
1/8 teaspoon cayenne or hot pepper flakes
3 hot 8-ounce canning jars, with rings and lids

In a large pot, combine first 9 ingredients with 1/2 cup water and bring to a boil. Reduce heat, cover and simmer over low heat until slightly thickened (20-30 minutes). Add spices and cook, stirring often, for 5 minutes. Spoon into hot jars, leaving at least 1/2 inch head room. Seal jars, then process in boiling water bath for 15 minutes. Let cure for 2-3 weeks and refrigerate after opening.

Chutney In Sauces And Dressings

There are also a lot of fresh chutneys, some very spicy, others sweet-tart. Try them as hot sauces for grilled eggplant, fish, or chicken, or serve them over hot basmati rice.

Fresh Cilantro Chutney

1 cup cilantro, stemmed
2 cloves garlic, chopped
1 ripe tomato, diced
1/4 teaspoon sea salt
2-3 drops hot chili oil

Combine all ingredients in a blender or food processor and puree to a slurry. Adjust seasoning to taste (sauce should be thin and spunky in flavor). Makes about 1/2 cup. Refrigerate leftovers for up to 2 days.

Warm Chicken Salad With Spicy Peach Sauce

4 cups Romaine, sliced into ribbons
2 cups cooked chicken, torn into bite-sized pieces
1 red bell pepper, thinly sliced
4 green onions, sliced
1 cup Spicy Peach Sauce, hot (see below)
1/4 cup roasted almonds

In a large bowl, gently toss all ingredients and serve. Serves 4.

Spicy Peach Sauce

1 tablespoon fruity olive oil
2 cloves garlic, chopped
1 white onion, chopped
1/4 teaspoon sea salt
1/8 teaspoon chipotle pepper flakes
2 large peaches, peeled and chopped
1 teaspoon honey

In a deep saucepan, cook oil, garlic, onion, salt, and chipotle pepper flakes over medium high heat for 2 minutes. Add peaches and honey, cover pan, reduce heat to low and cook, stirring occasionally, until tender (8-10 minutes). Serve hot or refrigerate for up to 2 days. Freeze in small containers for up to 3 months. Makes about 2 cups.

Broiled Salmon With Blueberry Ginger Sauce

2 pounds 1-inch thick salmon fillet
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon virgin olive oil
2 cloves garlic, chopped
1 inch fresh ginger root, chopped
1 teaspoon ground ginger
2 cups blueberries
1-2 teaspoons honey or sugar

Preheat broiler. Rinse fish, pat dry and set on a broiler pan,
skin side down. Sprinkle with half the salt and pepper. Set aside. In a saucepan, combine oil, garlic, remaining salt and pepper, and gingers over medium high heat and cook for 3 minutes. Add blueberries and 1/2 cup water, bring to a simmer, cover pan and reduce heat to medium low. Simmer until tender (5-6 minutes). Add honey or sugar to taste. Broil fish for 10 minutes per inch of thickness. Fish should be opaque when flaked (136 degrees F internal temperature). Cover with foil and let stand for 10 minutes, then serve with sauce. Serves 3-4.

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Restocking The Kitchen Garden

Renewing The Vegetable Garden In Fall

Though the days are lovely and warm, night temperatures are dropping once again. As summer fades, the garden soil is still warm enough to make a lovely nursery bed for young vegetables. If you want to enjoy cooking with fall and winter crops, this is the time to tuck in new starts of greens and other cool season vegetables.

Greens are the backbone of my winter garden, since we eat them daily in salads, soups, and stir fries. I love all kinds of kale and have been enjoying all kinds, especially an Italian kind called Lacinato. Its ruggose, crinkled leaves have a lovely, almost sweet flavor and taste terrific in salads as well as all manner of cooked dishes. Redbor is another favorite kale with frilly red foliage. Strip the little leaflets off the main stems and toss them in salads, sandwich fillings, or stir fries for a tender treat. The offspring of these two is called Lacinato Rainbow, and it has crunchy, lacy foliage that runs from rose and purple to soft blue-green.

Kale With Basil and Cherry Tomatoes

1 tablespoon fruity olive oil
1 clove garlic, chopped
1/4 teaspoon sea salt
2 cups kale leaflets, stripped from main stem
1/4 cup basil, stemmed and sliced into ribbons
1 cup cherry tomatoes, stemmed

In a wide, shallow pan, heat oil and garlic to the fragrance point over medium high heat (1 minute). Sprinkle with salt, add kale and stir to coat. Cover pan and cook until tender-crisp (2-3 minutes). Stir in basil and tomatoes, reduce heat to medium low, cover pan and cook until hot through (1-2 minutes). Serve hot. Serves 2.

Renew and Refresh

Before planting, replenish the tired soil with a nice blanket of compost mulch. Wherever beds were emptied by recent harvest, spread 4-6 inches of mature (aged) compost. Anywhere you want to sow seeds of fast growers like spinach, lettuce, kale and arugula,
blend the refreshing compost in with the soil, then top dress with an extra inch or so to keep weeds from sprouting.

Give the rows plenty of room, sowing your seeds at least a foot apart to allow for rapid growth in the warm autumn air. Until fall rains arrive for good, you’ll need to keep the seedlings and starts evenly moist. Plan on watering on hot days, at least three times a week through the month (or longer).

Onward With Onions

This is also a good time to set out onions sets. Look for Walla Walla Sweet onions as well as yellow and white onions. Both garlic and shallots make good fall crops as well. Leeks are a classic fall and winter crop, improving in flavor after frosty nights. These slow growers take at least three months to size up, so seedlings set out  now won’t find their way to your kitchen until late winter or early spring. However, you can set out sturdy starts now and expect to harvest them around Thanksgiving.

If your Brussels sprouts tend to get aphids, try growing any of the splendidly handsome Italian versions with red stems and sprouts. As tasty as they are lovely, these sprouts hardly ever suffer pest damage.

A Gaggle of Greens

If you missed the window for sowing lettuce, arugula, and other greens, you should be able to find starts now at your local nursery. These are never available until the summer heat starts to dissipate, since they prefer growing in cooler conditions. Set your starts in now and you’ll be enjoying fresh salads through fall and into winter.

Spinach loves the cooling nights and warm days of fall and you can often get several crops in if you sow short rows every two weeks for the next month or so. You can also get in a few short rows of arugula, corn salad, and radicchio if you sow them right away. Otherwise, look for starts and set them 6 inches apart for fall and early winter harvest.

Quicker From Starts

Many of the Oriental greens like Chinese mustard, joi choy, and pak choi will size up quickly from a late summer planting and be ready to eat within about 40 days.  Tender Florence fennel bulbs take about 60 days to fatten up from starts, but can be left in the ground  to harvest all winter.

One of the most beautiful winter crops is chard, of which there are many lovely forms. The prettiest is a Swiss chard strain called Bright Lights, with gorgeous stems and leaf veins in glowing ruby, hot yellow, sizzling pink, and sunset orange. The young leaves retain their color well and are delicious sliced into fine ribbons for raw salads or used to garnish soups and stews.

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Feasting on Fresh Tomatoes

It’s Finally Tomato Time

After a slow start, the tomatoes are ripening fast and are they ever good. Along with those tasty tomatoes, my little deck garden is packed with produce these days, with bushy basil (now on its third cutting), tender stringbeans in all colors, and lots of greens and herbs.

As usual, the tangy little Sungolds were the first to ripen. It took me a while to figure out when the Indigo Rose tomatoes were ready, because they colored up well but were hard as rocks. If you pick some too early, you can use them in stir fries or saute them with cabbage and onions (delicious!). If you want them edible as-is, here’s the clue: when ripe, the fruit feels just slightly soft and the dusky skin looks matte instead of glossy. Their flavor is delectable, with a tart-sweet balance that reminds me of wild blackberries in its complexity.

Spicy Tomatoes, Sweet Corn, and Grilled Chicken

High summer means sweet corn and fresh tomatoes, two treats that can be combined in zillions of creative combinations, all of them enticing. I love to partner them in hearty summer salads, adding chunks of grilled chicken as well as baby green beans and summer squash. For dressing, toss them with a lively uncooked tomato sauce that tastes like pure essence of summer.

Sweet Corn and Chicken Salad

2 cups Romaine, chopped
2 cups green cabbage, finely shredded
1 cup kale, stemmed and shredded
1 cup arugula or mustard greens, shredded
2 cups grilled chicken, in bite-sized pieces
1/2 cup Walla-Walla Sweet onion, finely diced
2 ears sweet corn, kernels trimmed
1 cup baby green beans, cut in 1 inch pieces
1 4-5 inch summer squash, diced
1 cup Spunky Tomato Sauce (see below)

Combine all ingredients in a large serving bowl and toss gently. Serves 4. Puree any leftovers for instant gazpacho!

The Supreme Sauce Of Summer

This lovely uncooked sauce is wonderful on hot pasta or rice, or blended with chunks of tuna or shredded grilled chicken for a spreadable sandwich filling.

Spunky Raw Tomato Sauce

2 cups tomatoes, chopped
1 clove garlic, minced or pressed
1 teaspoon lemon thyme or any thyme, stemmed
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black or white pepper
1/4 cup fruity olive oil
2 tablespoons white balsamic vinegar

In a blender or food processor, combine all ingredients, process to a coarse puree and adjust salt to taste.  Makes about 2 cups. Refrigerate leftover dressing in a tightly sealed glass jar for up to 3 days.

Yellow Tomatoes and Goat Cheese

Plump little Yellow Pear tomatoes pack an amazing amount of flavor. Lovely in salads, they are delightful in a warm tomato tart, laced with capers, shredded basil, and bits of sweet onion. Add just a tad of fresh goat cheese for a meltingly creamy finish. This tart tastes wonderful warm and leftover slices heat up beautifully in the toaster oven.

Yellow Pear Tomato Tart

1 pie crust
1 tablespoon fruity olive oil
2 cups yellow pear tomatoes, cut in half lengthwise
2 teaspoons capers, drained
1/4 cup fresh basil, stemmed and finely shredded
1/4 cup sweet onion, finely chopped
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2-3 ounces fresh goat cheese, crumbled

Roll pie crust out into a rough circle, then place it on a heavy duty baking sheet and fold about 1 inch of the edge inward. Flute the doubled dough with your fingers to create a half-inch-high outer edge.  Brush crust with 1/2 teaspoon oil and layer on half the basil. Add tomatoes, cut side up, and sprinkle with capers, red onion, and salt and pepper. Top with remaining basil and dot with crumbled goat cheese. Bake at 400 degrees F until crust is crisp (20-25 minutes). Serve warm or at room temperature. Serves 4-6 as an entree or makes 18 appetizer slices.

A Summer Classic

When I can’t think what to cook on a warm summer night, my default is some version of the classic Italian Tomato Pie. Line a pie dish with crust, then layer in ripe red tomatoes and some generous scatterings of chopped herbs, such as basil, oregano, lavender and/or rosemary. Alternately add onions and garlic-infused bread crumbs, then top it off with coarsely grated cheese, such as Peccorino, Romano or Parmesan. No matter how you assemble it, this beautiful, savory pie makes a refreshing and satisfying meal.

Summery Tomato Pie

1 pie crust
2 cups dried beans or glass marbles
1 cup fresh bread crumbs
(1 thick slice whole grain bread, grated in food processor)
1 tablespoon fruity olive oil
1 clove garlic, minced or pressed
1/2 cup fresh basil, stemmed and shredded
1 tablespoon fresh flat Italian parsley, stemmed
1 teaspoon rosemary, stemmed and chopped
1 teaspoon lavender blossoms
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 large ripe tomatoes, sliced
1 cup cherry tomatoes, whole
1 red onion, cut in half and thinly sliced
1/4 cup coarsely grated Peccorino or any hard cheese

Line a 9-inch pie dish with the crust, prick bottom with a fork. Fill pie dish with beans or marbles and bake at 350 degrees F until golden (8-10 minutes). Cool on a rack for 10 minutes, then carefully remove beans or marbles. In a heavy frying pan, heat oil, garlic, and bread crumbs over medium high heat. Cook, stirring, until garlic is pale golden (3-4 minutes). Add herbs and season to taste with salt and pepper, set aside. Layer tomatoes and onion into pie crust, alternating with (and ending with) bread crumb mixture. Top with  cheese and bake at 400 degrees F until hot through (20-25 minutes). Serve warm or at room temperature. Serves at least one.

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