The Complete Compost Gardening Guide

by Barbara Pleasant and Deborah Martin.

I picked up this book at our local feed store, it is carried by Thomas-Allan in Canada but is a Storey Book, I flipped though it and then ended up standing reading it, while Dh got the feed, and did the rest of the list shopping to come back to me and nudged me to the check out with book till in hand.

I am going to get the only thing I don’t like the book out of the way, and that is that its a big floppy coffee table pretty book, which I am sure lots of other folks would love, and I will be the first to admit its got eye appeal, and that the photos are well laid out and are of interest, however from the farmers mind set, a less floppy smaller book would be better to haul around the farm for when you want to try things out.

Steven Solmon’s “Gardening in Hard Times” still has the best write up and break down I have ever! seen on figuring out what each critter produces in terms of what their manure offers the home garden, having said that, this book is so far the most detailed book that covers every aspect of composting, how to make it, how to use it, how to work with natural bugs/worms, and also what plants you can use to grow on or by different kinds of compost areas.

Their version of grow heaps are really baby versions of hugalbeets (but without the wood and all its useful properties), They give alot of versions for how to do things that would work for city, town or for the small holder.

I really liked Chapter 6, which is all about composting underground in craters, trenches, and holes, Its a great idea to get in ground feeding and watering pots for heavy feeding plants, very clever indeed.

I certainly have enough branches down from the latest storms and need to do a little burning when the weather is right, as I want some clean ash to add to the one garden spot,

Do you compost? If so is it tradional composting or do you try different ways to do it, do you compost in the garden itself or at the edges of it? Do you use worms to give a helping hand? Have you ever used a composting underground pit?

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Time to crack out the pickles..

The summer heat as arrived and that means a few different things around the farm, first I should explain that we regularly during July and Aug get high temps and totally stupid humidity, examples would be regular 28 to 35 C with Humidity that feels over 40 degrees.. its just yucky when that happens.

Here is a little list of things that I tend to do that help get us though it.

  • Hand out the pickles-big juicy ice cold dill pickles, become a regular thing on the snacking menu while working outside, this is a great way to keep your salt intake up, which the heat is pulling out of you by way of sweat. I also have been known to add a pinch of salt to our homemade Ice tea’s which help keep your sugar levels up.
  • Take and drink water or homemade cold sweet tea’s with you everywhere, before the weather gets bad, in spring or fall, we drink a glass each time we come in, but in summer, we take a jug of 4 liters with us, and if you stop, you have a drink, heat stroke is easy to come by if you are not careful.
  • Summer kitchen-I picked up a propane stove for ten dollars at a farm sale a couple years back that means that I able to can or cook outside, but if you have to cook inside, remember to fully use that oven and fill it with roasts, breads etc so that you are doing a weeks worth of cooking in one go and you can just reheat or have cold plates.
  • Keep out the sun, heavy heat blocking curtains are a must, but I will own up to the fact that I am to cheap to buy them, I was however able to get queen size pretty old fashioned looking quilts from walmart on sale, and with a little hemming, and a good study hanger and volio, heavy duty heat curtains for a much reduced fee, these work in winter to keep drafts out, and in summer to keep heat out.
  • Watch your natural wind patterns, if you tend to have breeze in the afternoons, open the windows that will catch it, otherwise, keep it closed, check your yard, when I moved here, we had a back window that hot air came in, I planted tree’s and now, its a lovely shaded window that cool air come in and with the help a fan, it now only cools that room but the room next to it.
  • Give yourself a little dump, wet your hair and shirts, they will naturally cool you off while working and a little trick from my kitchen working days, put your hands up a couple inches your wrists into cool water, and relax for a few min, it will help cool your whole body down.
  • Work in the early morning and in the evenings, and rest or nap in the heat of the day.
  • Listen to your critters, if you are out working in the morning and you think it might be getting way to hot, check what your critters are doing, if they are all tucked in the shade of their tree’s or are in the barn (which tends to be about 10 to 15 degree’s cooler then outside) its time to head to the house yourself.

How do you deal with the heat? Any tips to share?

 

 

 

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The urge to purge…

What is it about longer daylight and warmer temps that makes us want to clean? I mean we are crazy busy with gardens, New baby critters, extra hours in the barns, and now canning is making almost a daily showing in the house and yet, the urge to purge and clean is driving me.

The urge to go though cupboards, drawers, closets and trunks, the urge to clean the cellar, and count the jars so I have a better idea of “just what I have” vs what I need, the rest is the same, I seem to be almost in a hunt to confirm do I have enough of this or that, and its not that I want those things empty either, I want to see that I have XX  or three or ten ABC’s in storage.

Its not just the house either, I am doing it all over the farm, I am both in purge and put up mode, I want the yard clean and tidy (which is never a easy thing to do considering things just got blown all over in yet another flippin storm), I have the same urge with the farm critters, I normally like having a few extra of this or that around, but over the past while I feel the need to bring the bird flocks down to just the bare numbers, and yet because I have had such strange weather and lost a number of clutches, I have ordered in replacement bird stock both for laying, and eating, plus a half dozen turkey pullets to raise up for super fine eating, so its not that I am open to increasing production.

DH is helping and just staying out of my way in most things, if I want it gone, it happens but even he says, he is surpised at how ruthless I am being on things, I just want everything to be useful and have its place and know where to find it, and I want room for things that I think we are missing in our preps. The power went out for close to 18 hours and once again, I quickly found a couple very small things that would have made things easier if we had them, and so onto the to do list they went.

Are you feeling the push to get ready, just get ready for what, the future I guess? I know everyone has their own version of the future and how they expect their own to look, and I am the same, I know where I want to be headed and I do need “stuff” to help make it happen but I seem to think I need to remove things in order to make way for what I want  or feel will come next.. Do you ever feel that way? and if so are you acting on it?

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Balance between Book Learning vs Traditional Knowledge..

The storm that rolled though here last night was just nasty taking out power for close to 18 hours, leaving us in amazing hot and humid with no real ways to cool yourself other then being in the basement and cool cloths. We don’t have AC but I suddenly have a great deal more respect for the fans that we use.

Yesterday I picked up 28 pds of apricots and made Apricot Jam, Apricot Syrup, and Apricot Fruit, Now I was raised to put them into a mild Sugar Syrup, and to leave a certain head space on the jars, I was making Pints as that is the perfect amount of fruit for our little family in regards to a serving.

My jam and syrups turned out lovely and o the flavor! Moved on to the fruits and made the first batch without really even looking at the canning book, just doing it by memory, and then foolish me, I had a little time and decided to read my favorite canning book, it said I could in fact can them in water or ultra light and that I was in fact leaving to much head space, hmmm ok, so on the second batch, I followed their directions and measured out the new head space and into the canner they went..

I knew when they came out and were sitting there that something was wrong just looking at them, and sure enough they had lost some of the syrup in the cooking process and while the jars “were sealed” that it was a incorrect seal, and that left they would go bad and the fruit would not keep its quality but honestly, I was very unhappy to loose 12 pints of apricots, they are not cheap.. now what to do, the book says put in fridge and eat within X amount of time..hmmm

So after I got power back and had a cool shower, I needed to fix this issue before I could have a rest, I openned the jars, blended the jars together, measured the amount, figured out how much sugar was already in them, and then added the right amount of sugar and lemon juice and made it up into silky Apricot butter, cooked it and canned it back up.

The whole process is done now, and the end product sits cooling on its towel with all the lids sealed already. But was what I did a good thing or not? There is a line I walk when it comes to preserving my own food, I have info in my head of “how to do it” that often lacks the reason’s on WHY we do it that way, other then being told by grandma or mom, that is how its done. Sometimes this information fits in beautifully with what I read in my current canning books but sometimes it does not.

How to find the balance between this has worked in our own family without anyone getting ill from it for the past 60 plus years vs the new and informed work that swears up and down some of those very things are in fact iffy…

So I finally decided to do a little research on the “iffy” and what I have found out is that they make a recipe, test the results a number of times and then decide yes or no based on what fall’s into safe depending on if it meets their written rules.. This helps explain why there are so many older canning books that “meet the current guidelines” of the times just like our new books do 🙂

Do you see the catch? Meets the Current Guidelines which has been written to provide the biggest amount of safety for the general public, and those guidelines seem very flexable with time, what was safe, or healthy seems to be able to swing from one end to the other.. I will stick with a canning example, in N.A. they say that heating your clean jars in the oven is a unsafe thing to do, but in England, they do it all the time and its not considered unsafe..

Now I am not saying that to get into a debate on who is right or wrong, I am just using it to make a point.. In twenty years time, its possable that it will be considered safe here again if there is enough data to back it from being used in a different country..  When it comes to the offical line, its all about the data..

And really what is Tradional Information but Data that has been passed down a family line, shared from generation to generation on what works best in their climate, conditions and “food rules”.

A good example of this is that in the Alberta Dry air, water bath processing of jars is not often done in my own family, they use fresh out of the boiling water bath jars hot packed and open kettle canned, and have done so with no ill effects that I am aware of for years, however now living in Ontario, I can honestly say that if I was teaching someone to can, I would tell them they HAVE to do that 20 min waterbath, because I have learned the hard way in our hot and humid air, it is a required finishing touch to the process.

History is filled with folks that brought their knowledge and tradition’s with them, but they had to adapt that info to their new homelands.. I feel the same way with my canning, I want to honor my elders knowledge taught to me over many hours in the kitchen while using the “guidelines” to produce safe homemade food for my family.

What about you, do you follow the newest guidelines to the T or if you came from a canning family, are there still times you do it a certain way because that is how its been done for 3 or 4 or 5 generations within your own family and you want that certain taste that following that certain way of making or perserving will get you? This idea of balancing what you read vs how your family showed you how to make something goes far beyond canning.. do you have any good ideas or stories to share?

Posted in Canning | Tagged | 15 Comments

Do you store in Glass or Plastic..

I used to have alot of plastic tubs that I would move food over into but over the past number of years, I have worked hard to remove these from the house and replace them with pints, quarts and half gallon or gallon jars, they are easy to clean, reuseable time and again, and they work wonderfully on keeping out the humidity, as well as the odd ant or critter that makes it way into my house now and again.

Not everything gets moved over, as you can see in the photo the lemon juice is still in typical bottle but I would say that at least 90 percent plus is now moved into glass jars at this point, what do you use in your storage and what does your open cupboards look like, and has it changed over the past five years.

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The Late Great Beet Challenge!

http://backyardfarmsto.blogspot.com/2011/07/late-great-beet-challenge.html

“Linda at Tree and Twig Farm was offering up some free Detroit Red Beet seeds last week if you agreed to participate in a grow-a-long so I gladly signed up! Linda sent the seeds to readers coast to coast and we all agreed to post about our results so we can compare locations, growing conditions and of course results! The idea is to show that it’s not too late to still plant seeds and in my case I hadn’t yet planted any beets and a bin just waiting to be used. My seeds arrived in the mail earlier this week and today is the agreed upon planting date!”

Just saw Backyard Farms latest post, here is a clip, and a link to her full write up, I am SO into helping folk learn that they don’t just plant on May long weekend and that’s it folks.. You should have heard the “back and forth” between my dad and me about the fact that you can in fact plant before May long weekend, that in fact we can plant early, plant late and replant the same area’s sometimes up to three times in a single growing season depending on what is being grown.

I missed the challange and don’t have the offical beet seeds, but I do! have the right kind of beet seeds and I just happen to have a patch of ground that I can plant into beets, so I am going to join in the challange on a un-offical way and see how my homegrown/collected for the past couple garden seasons Detroit Red Beet seeds do.. So while the offical challange is started.. consider planting some Detroit Red Beets and seeing how it all goes.

Speaking of seeds saving, My pea’s are done for and I am letting the last pods go for my pea seeds for next year, and then it will taken out and replanted into beans for fall pickings.

Posted in gardens | 5 Comments

Russian Blue Potatos

Hi Guys, I have a number of different potato’s that I have grown over the years, but this is the first year, I have tried growing the russian blue, now the plants grew well, the flowers were lovely, and we are able to get our first early potato’s from them, well the first thing I have noticed is that unlike the nice pretty med blue that is at the store, my Russian Blues are almost black in color when you look at them, making them very! hard to spot in the dirt.

The second thing I have noticed is that they have quite a firm thick skin on them even as fresh new potato’s, I had read in a number of books that these were amazing for mashed, and so I gently cooked up my first batch, after giving them a really good scrub (again that color makes it much harder to know when they are perfectly clean or not) and I boiled them for mashed, They said, they would be a lovely blue color.. hmmmm

This photo truly shows what color mine looked like when mashed, and a lovely blue is not quite what I would call it?

Ok, these were not a hit mashed, they were dry (even after I added extra’s twice) so tell me dear readers, how do you eat your Russian Blues? I will give some of these a try in a few different ways yet but am certainly open to idea’s on what works best with this potato!

 

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Spice Rack Challenge-Basil

Well, I know that its summer and I should be doing a summer recipe, but its basil, and I love the stuff but mainly use it in winter, its my go to spice for soups and stews.

Lamb Stew with Basil

  • 1 pds of Lamb Stew Meat
  • 1 Large Onion
  • 3 Large Potato’s
  • 3 Large Carrots
  • 1 small Turnip or 3 parsnips.
  • 1 pint of homemade lamb broth or beef broth in a pinch.
  • Salt, pepper and lots and lots of dried basil! and normally some stinging nettle/horseradish dried greens..

Cook your onions and brown your meat, then add your broth and everything else, simmer on low for at least 40 min till everything is done but I tend to let mine simmer longer for a very thick stew, serve with fresh baking powder bisquits which can have added herbs to them if you want, or drop them on the stew itself for dumplings.

Posted in Spice Rack | 2 Comments

Canning Log Update

 

It was time to do a inventory of the canning, so I can have a better idea of what needs to be put up this season, Figured we would share with the folks were we start and then do one in the end of fall season.

 

There is little order to this, sorry but its how it got wrote down, boy are we low on a number of things, good thing , we are heading into canning/harvest season..

 

Green Pickle Relish-6 pints

 

Watermelon Jelly-8 pints

 

Dilled Green Tomato’s- 5 pints

 

Whole Baby Tomatotes-6 Pints

 

BBQ Sauce-13 pints

 

Victoria Ketchup- 7 pints

 

Sweet Plum Sauce-4 pints

 

Spicy Plum Suace- 6 Pints

 

Grape Jelly-1 Pint

 

Peach’s -1 Pint

 

Beets-2 pints

 

Pickled Beets-1 pint

 

Strawberry Syrup-4 pints

 

Strawberry Tomato Jam- 4 pints

 

Pasta Sauce plain -11 pints

 

Mixed Herb Jelly-4 pints

 

Strawberry Rhubarb Pie Filling -4 pints

 

High Bush Current Jelly – 2 pints

 

Canberry Jelly-2 pints

 

Ginger Jam- 3 Pints

 

Crabapple/Peach Jam-2 pints

 

Elderberry/chokeberry Jam -2 Pints

 

Pasta Sauce with Veggies- 10 Quarts

 

Sour Cherry Fruit- 2 Quarts

 

Tomato Huice -3 Quarts

 

Strawberry fruit -3 Quarts

 

Strawberry Fruit -12 Pints

 

Cranberry Marrow Fruit-1 Quart

 

Danilion Honey- 3 pints

 

Sweet Relish- 5 pints

 

Blueberry Fruit-6 pints

 

Blueberry Jam-12 pints

 

Blueberry/strawberry/rhubarb fruit- 12 pints

 

Zesty Carrot Relish-3 pints

 

Strawberry Jam-3 pints

 

Apple Jelly 8 pints

 

Maple Syrup -7 pints

 

Rhubarb Jam -4 pints

 

Rhubarb Fruit-12 Pints

 

Pickled Radishs-1 pint

 

Gooseberry Jam-1 pint

 

Dill Pickle-1 pint

 

Christmas Puddings -3 pints.

So are you like me, More empty jars at this time then full?

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Fade Away, a Short story by Dear Hubby

 

“I need another drink”, I announce.

 

“Hit you in a second”, Casey says from down the bar, where he’s mixing a martini for Rita. He slides the cocktail glass across the old oak bar to her, and collects the money she’s laid out on the counter in front of her. He walks down and asks, “Another?”

 

“Yeah”, I confirm. I glance around and say, “Busy tonight.”

 

“Has been since the arrival”, he says, taking a glass down from the shelf behind him. He holds it under the draft tap, fills it slowly.

 

“Makes sense”, I concede. “No offence, dude, but why’s the air so clear if it’s so busy?”

 

Casey snorts. “Can’t smoke no more, Phil.”

 

“Seriously?”

 

“Seriously. Have a look at Richie”, he says, placing the beer in front of me.

 

I hand him a fiver and look at Richie, parked in his usual booth over on the far side. He’s a chain smoker, has been since he was a teenager, but his hands are empty and fidgety now. I see the reason quickly enough; there’s a forest green sponge, eight inches by four by two, stuck to the front of his shirt, directly over the pocket where his pack is. “When did that start?”, I ask.

 

“About four or so”, Richie replies, moving along to take an order from two unfamiliar older women.

 

Jay-sus. I survey the room and conclude that almost a third of the people inside are in a similar situation to Richie. They’re all quitting, whether they like it or not, cold turkey, courtesy of the sponges.

 

They started appearing three days ago, early morning. Now, as I look up at one of the televisions hanging from the ceiling, I see that they’ve effectively stopped war on planet Earth. NATO’s efforts to bomb Gaddafi out of Libya have failed because every bomb they drop is surrounded by a cloud of sponges that completely absorbs the explosion. Coalition forces in Afghanistan can mark the position of Taliban IEDs by the mats of sponges lying on roads or along embankments; they are now intentionally disturbing them in the knowledge that they won’t be harmed by the detonations. Meanwhile, soldiers, insurgents, and rebels with small arms can’t shoot each other because there are sponges stuck to their barrels and sights.

 

What are these things? Aliens, or some device deployed by aliens? Angels, sent by God? All we’ve got are the opinions of talking heads who really don’t know any more than the rest of us. There has certainly been no announcement on behalf of the sponges.

 

What does their arrival mean for places like Libya and Afghanistan? Damned if I know. Probably some kind of stalemate, until somebody figures out effective non-violent ways to win conflicts. Seiges and embargos might make a comeback – no sign yet the sponges know how to deal with mass starvation.

 

I finish my beer and wave to Casey. He hands another newcomer a draft and comes back to me. “How much longer do I have to watch that shit?”, I ask, nodding at the television.

 

“I’ll change it to the game in a moment”, he says. He pours another one for me and sets it on the counter.

 

I hand him a fiver and reach for the glass. A sponge materializes across the top as I grasp it. It disappears when I let go, and returns when I touch the glass again.

 

“Looks like you’re cut off”, Casey says.

 

“You can’t be serious”, I reply, more to the foamy object on my beer than to Casey. “I’ve only had two so far!”

 

“Just sit tight. They go away after a while. I guess when they think you’re able to handle another one”, he says with a shrug. He looks about the bar and locates his remote. He flicks the channel over to the game just as the Packers and Bears are lining up for the opening kick-off. The Bears’ kicker runs forward and sends the football hurtling towards Packers’ receivers. The two teams surge towards each other and as they converge, circular shields of green sponges interpose themselves between players. It’s difficult to see what’s happening for a few seconds, but the sponge masses soon disappear, revealing a bunch of confused players milling about. The referee whistles the play dead.

 

A collective groan goes up around the bar as the crowd on the television voice their displeasure. Bad enough that we’ve lost auto racing. Now football? Is baseball next?

 

Forget it. If I can’t drink and can’t watch football, there’s not much point in hanging around here. I wave at Casey, adjust my jacket, and make my way out of the bar.

 

The night is dark and cool, but the streets are noisier than normal for late on Monday Lot of sirens up in the shopping district to the north. It’s not normally my scene, but I’m curious to know what the fuss is about, so I walk that way. As I get closer, people start passing by with clothes, televisions, and other stuff in their hands. It dawns on me as I reach the main drag that there’s a riot in progress, and all these happy folks heading out are looters.

 

It’s the strangest riot I’ve ever seen. People can and do throw stuff at windows, and those objects are blocked by sponges. Others can walk up to the window and just knock glass out with their hands or a rock, and the sponges instead materialize over the glass shards on the ground.

 

There are cops trying to stop things, but sponges interpose themselves between their tasers and the rioters. A tear gas canister tossed into a crowd is quickly smothered by more sponges. The police have lost their monopoly on use of force, and their ability to enforce the law has been weakened. One officer has holstered his weapons and is just taking photographs of people with his cellphone.

 

I watch what would normally be a fatal accident turn into a laugh as an inattentive rioter is enveloped by a web of sponges just before being struck by a Chevy Tahoe. The green mass bounces over the SUV, rolls over to the sidewalk, and disperses, leaving the rioter to whoop with amusement. The cop with the camera takes a picture.

 

I think I understand now. The sponges are here to stop us from getting hurt. But too much of our society relies on use of force to maintain its status quo. How do I protect my property? How do we arrest and punish criminals? How do we keep what we have from the millions and billions of poorer people out there with nothing of their own?

 

I leave the shopping district, heading north. I enter the downtown, passing by smiling young women and older people walking in completely safety on these city streets. Good for them, I guess. Some people can enjoy that.

 

I can’t. My life is about living hard. I drink and smoke and fight and playing rugby. If I can’t do any of that – if I can’t blow off steam, if I’m trapped in a life without risk, well, where’s the joy in that? I’m just going to be stuck in this bland reality until I die decades from now from some degenerative disease that slowly strips me of everything I am. They won’t even be able to euthanize me before it becomes unbearable.

 

I’m not going to have any of that. As a wise man once said, it’s better to burn out than to fade away.

 

Up ahead there’s a bridge over the river. Traffic is light and there are no pedestrians in sight. I begin to puff as I start up the incline of this great steel arch, but finally reach the central peak. I look at my city for one last time, noting all the flashing blue and red lights out there. Sighing, I clamber up over the guard rail and pause for a just a moment, straining to see the dark waters far below.

 

Then I push off and begin to fall to my death.

 

A shield of green sponges erupt around me. They cushion the force of what should have been a crippling impact with the water. I bounce three times and come to rest on the pliable surface. Rather than being unconscious and drowning, I am alive and unharmed, drifting downstream on a raft created by some unknown force.

 

I guess I should have seen that coming.

 

As I float past the lights of the downtown, I recognize that burning out is no longer an option. I can only fade away.

Posted in Life moves on daily | Tagged | 7 Comments