To Water or Not?

Posted on July 25, 2011 by Ann Lovejoy
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Wise Watering, Smart Watering

While I am well known for my non-fondness for lawns, I do understand that some folks just need them. I also get that for those with large spaces to cover, grass is the cheapest option going. I have often written that Northwestern lawns need about an inch a week of water to stay green in our (usually) dry summers. The standard advice for learning what this actually means in practical terms is to place empty tuna cans around the lawn, run the sprinkler or irrigation system, then see how long it takes to fill the cans.

When you know how long it takes to fill a can (about half an hour for me, but it really depends on your well or water system), you can water accordingly. You will also discover where your watering system doesn’t reach and where it reaches a little too well.

Beyond Tuna Cans

A very clever reader reports that “the tuna can thing” doesn’t work for her but is easily replaced by a little math. To learn how much it would cost to keep her lawn green, she determined the square footage of her lawn and the cost of water. Her lawn being a semicircle, she did the math: Pi times the radius squared gave her a total of 981 square feet. I wish you could see the neat diagrams and mathematical notations she included. I am very impressed.

She then figured out the volume of water needed for an inch a week by deciding that volume=area x height (at which point I lost my grip). Ok: 981 square fee=t x 1/12 foot=82 cubic feet of water per week, which at 7.5 gallons per cubic feet comes to 615 gallons.

Yikes!

My reader’s usual water consumption rate is $1.50 per 100 cubic feet, so she figured it out: $1.50/100 cubic feet x 82 cubic feet=$1.23 per week, or about $11 per 2-month billing cycle. The base rate, she notes, goes up if she exceeds 5,000 cubic feet per billing cycle.

To determine when she has used her 82 cubic feet of water, she watches her meter. When no other water-using appliance is running, she records the meter, which read 667.46 on the day in question. She added .82 for the 82 cubic feet, then noted how long it took to reach the target number of 668.28.  At that point, she knew how long to run the sprinkler to give the lawn an inch of water. I was exhausted just thinking about it.

Whew!

Well, I don’t know about you, but I still like the tuna can thing. Cat food cans work fine too. Set them around the yard, like I said, and see how long it takes to fill them up. Ready? Now here’s a lovely trick: once you know how long you need to water, you can set a hose timer to shut off the water for you. You can even set it to run once or twice a week for however long it needs to and turn itself off. My Gardena hose timer cost about $25 and has lasted for about 10 years so far.

Or Not

There are, of course, other options, such as not watering the lawn. When I first moved to the maritime Northwest, I was amazed. Everywhere else I had lived, the grass was naturally green in summer and brown in winter. Here, it was naturally green for about nine months of the year and brownish for maybe three months.

At first, I worried that the lawn was dead. As soon as the autumn rains returned, so did the lawn. I quickly realized that mature turf grasses adapt to summer drought by going dormant. This, however, is only true for established lawns with strong, deep root systems. Brand new baby lawns, and most sod lawns, will not just go dormant. They will go to grass heaven and probably not come back.

Toward Sustainable Turf

To get a lawn to the point of sturdy independence takes around two to three years. Start by raking in half-an-inch of compost every spring and fall. Follow up by NOT feeding with high nitrogen, but instead, spreading corn gluten in fall. The usual rate is 20 pounds per 1,000 square feet (you don’t need a tuna can for this equation; just do a rough calculation of the overall area of lawn and be generous).

With new lawns, you will need to water more often. Until the fine feeder roots have a chance to penetrate a few inches into the soil, they are extremely susceptible to drought. Instead of going dormant during a heat wave, young lawns may well bake to a lethal crisp. If possible, provide some shade for infant lawns on very hot days, perhaps by hanging shade cloth from a clothes line, or stringing it between nearby trees or buildings. Even a well-placed table umbrella could protect a tiny lawn from the worst of the summer heat.

A Plea For Sanity

Whether you use a tuna can or higher math, please do figure out how to deliver enough water without going overboard. Within a few seasons, your well-rooted lawn will be able to stay greener longer without needing much help.

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Picnic Pleasures

Posted on July 17, 2011 by Ann Lovejoy
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Summery Sandwiches and Salads

The Umbrellas - Renoir

Here in the Northwest, the old joke that says summer starts on July 5th and ends July 6th. Though we’ve enjoyed some sunbreaks, the rainy and/or cloudy days are so far outnumbering the warm sunny ones since the surprisingly sunny Fourth. That never slows us Northwesterners down, so I’m offering some tasty recipes to try next time picnic weather arrives.

I spent Saturday evening consorting with several teams of Morris dancers, who are in general enthusiastic and sometimes splendid singers as well. One of them, Ian Robb, opened the festivities around the firepit (where a huge salmon was majestically cooking) with his classic hymn, Old Rose and Crown, with a rousing chorus provided by several dozen voices. Hours later, Ian ending the evening by leading us all in a heartfelt version of Rolling Home (the British labor song, not the sea chantey), which brought a lovely evening to a satisfying end.

Party Hearty

These delightful folks proved to be hearty eaters and enthusiastic and practiced drinkers, and a great good time was had by all. (I’ve never heard so many love songs to alcohol all at once.) Cooking a huge fish to perfection is not an easy task (though host extraordinaire Simon ffitch managed it brilliantly), so here are a couple of simplified recipes to play with.

Grilling For Maximum Appreciation

Those who picnic with a hibachi have figured out that grilling almost anything outside gets you raves, no matter what you cook. The sizzling salmon sandwiches below take only a few minutes to cook and assemble, so don’t start them until the softball game is over. (Otherwise you may have a crabby cook.)

Vegetarians may have to fend off meat-eaters when the savory scent of their grilled pepper and fennel combos waft over the meadow. Serve either of these snappy herbed taste treats on split rolls (preferably the kind that are crusty on the outside and soft inside). To avoid strained relationships, better make enough for everybody.

Pruning For The Grill

If your garden has a few leggy herb plants, bring along a bundle of clippings to toss on the charcoal. Woody old dry stems of  thyme, rosemary, and sage are perfect (young ones work fine too). Toss on some alder twigs if you like; the splendid combination adds smoky magic to salmon or vegetables.

The warm potato salad below is a family favorite, and the entree vegan salad is always greeted with requests for the recipe (so here it is!). Add fresh fruit (we had bowls of local strawberries and Eastern Washington cherries) and beer, minty iced tea or raspberry lemonade, and you have a meal to remember, rain or shine.

Grilled Salmon Sandwiches

1 tablespoon vegetable oil
1 teaspoon sesame OR peanut oil
1 organic lemon, juiced, rind grated
2 tablespoon fresh ginger root, minced or grated
1 tablespoon Thai chilli sauce OR sweet and sour sauce
1 tablespoon sesame seeds
4 salmon steaks (about 2 pounds), rinsed and patted dry
1/2 cup mayonnaise
1 tablespoon citrus shoyu OR any soy sauce
1 tablespoon lemon balm, minced
8 fresh sandwich rolls, sliced in half
1 Walla-Walla onion, thinly sliced
1 cup salad greens
1/2 cup arugula, mustard greens, and/or radicchio

Prepare grill. In a plastic bag, blend oils, 2 tablespoons lemon juice, 1 teaspoon grated lemon rind, ginger root, and chilli sauce. Shake well, add fish and set aside. Blend mayonnaise with soy sauce and lemon balm and spread on sandwich rolls (cut sides). Top each slice with onion, lettuce and greens. When coals are ready, sprinkle fish with sesame seeds and grill quickly (about 4-5 minutes per side), turning once (when done, internal temperature is 136 degrees F.). Serve on rolls (open face makes 16 pieces, closed makes 8 sandwiches). Serves 4-8.

Grilled Pepper and Fennel Sandwiches

2 tablespoons olive oil
1 organic orange, juiced and rind grated
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon cracked OR coarsely ground pepper
1 teaspoon oregano, minced
1 teaspoon basil, minced
1 teaspoon rosemary, minced
1 teaspoon sage, minced
2 red bell peppers, quartered and seeded
1 green bell pepper, quartered and seeded
4 small bulbs fennel (about 3/4 pound), sliced in half lengthwise
2 sweet or red onions, thickly sliced (1/4 inch)
1/2 cup baba ganoudj (smoked eggplant dip)
4 large fresh rolls, sliced in half lengthwise
2 cups salad greens
1/2 cup herb twigs, optional

Prepare grill. In a plastic bag, blend olive oil, orange juice, 1 teaspoon grated orange rind, vinegar, salt, pepper and minced herbs. Shake well, add peppers, fennel and onions and gently squeeze liquid over vegetables to coat (keeping onion slices intact). Set aside. Spread sandwich rolls (cut sides) with baba ganoudj. Top each roll bottom slice with greens. When coals are ready, add twiggy herbs (optional) to make an aromatic smoke and arrange vegetables on the grill. Cook until tender (3-4 minutes per side, though fennel may take 5-6 minutes per side) turning once and basting with marinade once or twice. Serve on rolls (open face makes a pretty presentation). Serves 4.

Warm Potato Salad

4 Yukon Gold or Ladyfinger potatoes,  scrubbed
1/2 cup mayonnaise
1 teaspoon lemon thyme, minced
1 teaspoon lemon balm, minced
1 teaspoon Dijon mustard
4 slices pepperback bacon, chopped
1 Walla-Walla sweet onion, chopped
2 stalks celery, chopped
1 sweet red pepper, chopped
1/4 teaspoon salt,
1/4 cup cilantro or parsley, stemmed

Boil unpeeled potatoes in salted water until fork tender (about 12-15 minutes). Drain and set aside. In  a bowl, blend mayonnaise, herbs, and mustard, set aside. In a frying pan, heat bacon over medium high heat, stirring often. When crisp, remove bacon to a paper towel to drain. Add onion, celery and red pepper to pan, sprinkle with salt, then cook, stirring often, until barely tender (2-4 minutes). Stir vegetables into mayonnaise. Slice potatoes in half or quarters and add to mayonnaise, folding gently to cover. Top with cilantro or parsley and serve at once. Serves 6-8.

Not Just For Vegetarians

Crispy, crunchy, savory and well balanced, this summery salad combines delightfully layered flavors with the rosy, blushing beauty of high summer harvest.

Vegan Vegie Bean Salad

1 cup each cooked garbanzo, white Italian, black, and kidney beans, rinsed and drained
1 cup Balsamic Citrus Dressing (see below)
1 cup cooked beets, julienned (cut in shoestrings)
1 Walla-Walla Sweet onion, chopped
1 red bell pepper, chopped
2 ears sweet corn, kernels cut from cob
1 pound medium shell pasta
1/2 cup kalamata olives, quartered lengthwise
1 cup artichoke hearts in olive oil, sliced thinly
1 cup basil leaves, coarsely torn
8 ounces fresh spinach
1 cup cherry tomatoes, cut in half

In a large bowl, combine drained beans with 1/2 cup dressing, mix well, cover and refrigerate for at least an hour or overnight. In a large bowl, combine drained beets, onions, and red pepper with 1/4 cup dressing, mix well, cover and refrigerate for at least an hour or overnight. Cook pasta according to package directions, drain and toss with 1/4 cup dressing while warm. Combine with olives, artichoke hearts, basil, bean mixture and vegetable mixture, toss gently with spinach and tomatoes and serve. Serves 8-10.

Balsamic Citrus Dressing

1 cup virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 organic oranges, juiced, rind grated
1 organic lemon, juiced, rind grated

In a jar, combine oil, vinegar, salt and pepper, orange juice and zests, adding lemon juice to taste. Shake well to emulsify. Makes about 1-2/3 cups.

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Feeding Your Grafted Vegetables

Posted on July 11, 2011 by Ann Lovejoy
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Care & Nutrition For Super Natural Tomatoes

The fitful summer warmth is stressing some of the heat loving vegetables, notably tomatoes, peppers, and eggplants. All prefer hot days and warm nights and milder weather is not to their liking. Indeed, low temperatures (low 50‘s and below) can actually retard plant growth, not just halt it.

Cool Is Tough On Tomatoes

Our cool nights are especially tough on tomatoes and peppers. Even into July, we’ve had many nights with temperatures hovering around 48-50 degrees F, which is not conducive to tomato happiness. This year, I’m keeping some of my plants in my south-facing sunporch and others on my south-facing deck. The outsiders usually get swaddled in floating row cover, but this year, I’m trying something new; bubblewrap.

After cleaning the garage, a gigantic roll of four-foot-wide bubblewrap emerged from the clutter. Perfect! This stuff (leftover from one of Bud’s projects) is made for industrial packaging, so ought to hold up pretty well for a season, at least.

It’s A Wrap

Now the outsiders are caged and wrapped, with their tops open to let in rain and air. We’ll see whether this heavier blanket helps keep them warmer when nights turn cool, as they so often do in this maritime garden. I’m also rigging a frame so I can make a bubblewrap cover for my plants to keep them out of the cold rain, which can cause foliage problems.

Salt Water And Seaweed

I always grow my tomatoes on the dry side, partly to avoid foliage diseases and partly to maximize flavor (it can get diluted by excess water). I also give them a blend of liquid kelp (I like Maxicrop) with a moderate (5-5-5) organic fertilizer.

Because my plants are in big pots, which need very frequent watering, I feed them every few weeks. If they were planted in garden beds, I would feed them monthly, since their fertilizer would not be washed away so fast. By mid- to late August, I start backing off on both food and water.

Add A Pinch Salt

Once the tomatoes set fruit, they each get a drink of seawater, which improves their flavor significantly. Several recent studies made at Rutgers University demonstrated that salted water brings out that bright, vivid tomato taste so often missing from commercially grown fruit.

How Much Is Enough?

Each tomato, pepper, and eggplant gets 1-1/2 cups of seawater, which I get from nearby Fletcher Bay. If you lack ocean access, you can substitute a sea salt/mineral extract called SEA-90 (available online if not locally). One of my friends used coarse sea salt, adding 1/4 teaspoon to a up of water, with good results, so that might be worth a try as well.

A Summery Entree Salad

When it’s warm enough to eat on the deck, we are enjoying this luscious Italian Tuna Salad over mixed greens. Add some arugula for bite, some spinach for velvety smoothness, and ruffled lettuces for texture, top it off with a scoop of this sumptuous salad, and dinner is served!

Italian Tuna Salad With Lime Dressing

12 ounces tuna in water, drained OR 1 cup flaked cooked fish

1/4 cup Lime Dressing (see below)

2 cups red Romaine, shredded

2 cups spinach, stemmed

2 cups Butterhead lettuce, shredded

1 cup young kale, stemmed and shredded

1 cup arugula, shredded

1/4 cup Italian parsley, stemmed

2 tablespoons kalamata olives, quartered lengthwise

2 tablespoons red onion, chopped
1/4 cup roasted pine nuts or walnuts

1/4 cup celery, finely chopped
2 tablespoons capers, drained

Combine tuna or fish and dressing and let stand for at least 30 minutes (chilled overnight is great). In a serving bowl, combine them with remaining ingredients, toss gently and let stand 20 minutes before serving. Serves 4-6.

Lime Dressing

1 organic lime, juiced, rind grated

1 cup extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon sea salt

1/2 teaspoon maple syrup

In a jar, combine all ingredients to taste, shake well to emulsify and serve. Refrigerate leftovers for up to a week. Makes about 1-1/4 cup.

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Harvesting Spring and Sowing Summer Peas

Posted on July 4, 2011 by Ann Lovejoy
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The Last of the Spring, the First of the Summer

Can anything taste better than new peas? When the first infant peas come to the table, they melt in the mouth and taste like angel food. Though my spring peas are almost done, the summer peas are coming on nicely, thanks to our continuing cool nights. I plant my summer peas where they get full morning sun and some afternoon shade, which seems to help stretch their season a bit.

I like to harvest every few days to get small and tender peas, quite unlike the tough, mealy marbles they can become by later in the summer. In a way, I feel blessed that this slow, late summer has allowed us to enjoy early peas and greens a lot longer than usual. Now that the heat seems to be arriving for real, I’m switching away from snow peas and sugar snaps to the meatier Oregon peas that do much better in warm weather and make delicious soup.

Stir-fry Those Baby Peas

Peas and mint are a classic match in many countries, from England to Italy. This lively stir fry of fresh peas and shrimp with mint and garlic tastes great over rice or with pasta, so try it both ways to see which you prefer.

Stir-fry of Fresh Peas and Shrimp With Mint and Garlic

1-1/2 cups raw short grain brown  rice
2 teaspoons canola or rice oil
1/2 teaspoon sesame oil
2 cloves garlic, chopped
2 inches fresh ginger root, peeled and chopped
2 cups raw shrimp, shelled and deveined
1 cup fresh peas (in pods or shelled)
2 cups bok choy OR Chinese cabbage, thinly sliced
4 green onions, thinly sliced
1 red pepper, thinly sliced
1 tablespoon sanbai-su
OR 2 teaspoons each rice vinegar and soy sauce

Cook rice according to package directions. When rice is nearly done, begin stir fry: In a wok or large frying pan, combine oils over medium high heat. Add garlic and ginger and cook until pale golden (1-2 minutes). Add shrimp and cook, stirring often, for 1 minute. Add peas and cook, stirring often for 2 minutes. Add bok choy, green onions, and pepper and cook, stirring often, for 2 minutes. Sprinkle with sanbai-su or vinegar and soy sauce. Serve at once, over rice. Serves four.

Italian Peas and Pasta

This sturdy Italian spring dish partners new peas with fresh herbs and pasta for a lovely lunch or dinner entree. Rosemary, thyme, and parsley are traditional with peas, but you can also use lemon balm, chives, and fennel or dill for a pleasant change.

Italian Pasta and Peas with Fresh Herbs

8 ounces shell or bowtie pasta
3 tablespoons extra virgin olive oil
1 organic lemon, juiced, rind grated
2 cloves garlic, chopped
2 cups fresh peas (shelled)
1 teaspoon rosemary, chopped
2 teaspoons thyme, chopped
2 tablespoons flat Italian parsley, stemmed
1/2 cup basil, shredded
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated hard cheese such as Romano or pecorino

Cook pasta according to package directions. When pasta is nearly done, put oil in a large saucepan over medium heat with lemon rind and garlic and cook until garlic is pale golden (2 minutes). Add peas, cover pan and cook until peas are barely tender (2-3 minutes). Add herbs, sprinkle with salt and pepper, cover pan and remove from heat. Drain hot pasta and toss with half the cheese, the peas and herbed oil, and salt and lemon juice to taste (start with 1 teaspoon juice). Serve at once, garnished with remaining cheese. Serves four.

Snow Peas For Savor And Snap

Snow peas have the best crunch and savory sweetness, so I always sow a late summer crop in August as well as early ones starting in March. (In cold summers, you can sometimes get away with sowing snow peas every other week all summer long; silver lining department!) Any of the fresh mushrooms now available partner well with snow peas, so try several kinds to see which tickle your fancy.

Snow Peas With Brown Field Mushrooms

1-1/2 cups raw basmati rice
2 teaspoons vegetable oil
1 clove garlic, chopped
2 cups fresh snow peas, stemmed
4 cups brown field mushrooms (or shiitake), thickly sliced
1 tablespoon umeboshi (pickled plum juice) or ponzu vinegar
4 green onions, thinly sliced

Cook rice according to package directions. When rice is nearly done,  heat oil in a wok or large frying pan over medium high heat. Add garlic and cook until golden (1-2 minutes). Add peas and mushrooms and cook, stirring often, for 3-4 minutes. Sprinkle with umeboshi or ponzu vinegar, cover pan and let stand for 1 minute, then serve over rice, garnished with green onions. Serves four.

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