September in the Garden

September is a busy time for gardeners. Squash and tomatoes are giving us their all, fall fruit is beginning to ripen, and the last of the berries and peaches beguile us with their transitory but intoxicating flavors. While we are busy cooking and preserving all the bounty, it is also time to plant fall and winter vegetables and plan for the holiday season. Just in the nick of time, here are some tips to help keep it all going smoothly.

First we have a recipe source for late summer’s bounty. Then we will take a look at planting heirloom potatoes for holiday dinners and fall flower bulbs to brighten up late winter and early spring. While we think ahead to the holiday season, we might want to think about the creatures that share our world. The Wildlife Gardener’s Guide is reviewed below. It would make a great gift for anyone who enjoys gardening and wildlife. You can even buy yourself a copy and consider it a gift to the birds and bees that visit your yard. September is a very busy time for gardeners, but it is also a rich, tasty, abundant time. I hope you enjoy it as much as I do.

Diabetes Safe Veggie Recipes:

Those lucky people who have been eating out of their gardens all summer just might be looking for some new recipes. The web site address below features a tasty summer squash side dish. If you click on the link, found below the recipe, you will find many more scrumptious, healthful, and easy dishes—all using vegetables you may already grow. With seasonal produce in mind, you’ll find four recipes that use zucchini and summer squash, including “Colorful vegetable casserole” and “Roasted vegetable and barley salad.” Two recipes use corn in unique ways. There are three recipes for peppers, two for green beans; and one each for cucumbers, tomatoes, tomatillos, and collard greens. While these recipes are designed for diabetics, everyone is likely to enjoy them. You can check the recipes out, (or print them—to give away with your excess produce) at this web site: http://www.diabetesselfmanagement.com/recipes/Vegetables/Side_dish_summer_squash

If you don’t have Internet access at home, call or visit your local library and sign up to use the public computers.

Russian Banana Fingerling Heirloom Potato Report

The first year I grew these tasty little potatoes, I planted them in a five gallon container. I only had a few starts and I didn’t want the gophers to get them. I started off with about four inches of potting soil, mixed half and half with good garden loam, in the bottom of the container. As the plants grew I added more soil mix. After about three months, I harvested three pounds of the cute little spuds. This year I grew some in the ground, and they also produced three pounds. However, many of the potatoes were clustered along the top of the soil, and they turned bright green. Green potatoes are bitter and they are slightly toxic. If you want to try growing these fun spuds, grow them in a container or keep them well mulched.

Russian Banana Fingerlings range in size from a small child’s finger up to a regular potato, with most of them being on the smaller side. They also tend to have a bit of a curve to them—similar to a bannana, hence their name “Banana Fingerling.” These tasty little spuds are from Russia, and they do best in spring and fall when the weather is cool. They cook up much more solid than russets and dryer than red potatoes, with a pleasant distinctive flavor of their own. While they won’t make good mashed potatoes, they are great for frying or for potato salad, as they hold up a little better than other types. They also do nicely in soups and casseroles, or better yet, scrub them up, rub them with a little olive oil, and throw them on the grill.

When visiting well stocked produce counters look for Russian Banana Fingerlings that have well developed eyes. Plant a few in a pot in a warm spot where you won’t forget them. Move the pot on to the porch this fall, if freezing weather threatens. By mid December, especially if we get a hard frost, the tops of the plants will begin to die back. That’s your clue to dig up your spuds, and fix them up for dinner. Be sure to save a few tubers to plant next spring.

Order Fall Bulbs Now

While it is hard to think about spring when we are so busy with summer’s last gasp, it is time to get out the catalogs and make your bulb selections for next year’s blooms. Flowers are never considered frivolous in the bio-diverse garden. They may only delight our eyes, but many beneficial creatures rely on the pollen and nectar they produce.

Make sure you put some early bloomers on your list. When weather warms up unexpectedly in late winter and early spring, our pollinators and other beneficial insects are lured out of their winter sleep. If they don’t find a nectar and pollen meal they may not survive to be happy garden workers next summer.

Snow Crocuses are usually the first to bloom, followed quickly by species and Dutch Crocuses. Each small bulb produces several flowers, generally one at a time. While each flower only last a day or two, it is quickly followed by a second flower and then a third. They are available in a wide range of colors, and also in mixed lots. They vary in hight from three to six inches tall, and some will bloom year after year. They can be planted along the edges of walk ways, and under deciduous trees, shrubs, and vines. They will bloom before the larger plants leaf out, and then once those plants do unfurl their leaves, they will hide the drying foliage of the resting bulbs. Gophers can develop a taste for crocus, despite what the catalogs may say. If gophers are a problem, you might want to plant your bulbs in containers or prepare shallow hardware cloth cages to bury in the ground and protect your bulbs.

Grape hyacinths begin blooming as the Crocuses fade, and they continue blooming for several weeks. They favor the same spots as the Crocus. There is some good news, as far as I know, no gopher has ever developed a taste for grape hyacinth. Mine keep coming back and they are even fuller and nicer each year. Grape hyacinths are often listed as Muscari, or sometimes as Hyacinths, in the catalogs. If you are looking for flowers that will come back year after year and that attract and nourish pollinators and beneficial insects, make sure the botanical name begins with Muscari, or is identified by “M.” There are varieties that bloom in every shade of blue, from nearly black to nearly white, as well as violet, yellow, and pure white. They range in height from four to twelve inches tall, depending on the variety. Many are fragrant and as an added bonus they thrive under walnut trees, where many plants perish.

If you don’t find the bulbs you crave locally or in your favorite catalogs, McClure & Zimmerman offers a large selection of Crocus and Muscari bulbs. They have reasonable prices, you can shop on line at http://www.mzbulb.com, or you can request a catalog by calling 1-800-883-6998.

Learn to Attract Wildlife!

Brooklyn Botanic Garden brings us this brand new “All-Region Guide” for attracting wildlife to the garden. You will find special sections on our friends—the beneficial insects and pollinators; as well as song birds, hummingbirds, and butterflies. Ideas abound for special gardens or entire landscapes dedicated to wildlife. For those who don’t really like to get out and dig in the dirt, there are easy projects that utilize great looking plants grown in containers. Regional plant lists make the instructions usable, no matter where you live. An emphasis is placed on using native plants, common flowers, and edible herbs. There are also great tips on understanding the creatures life cycles, so we don’t inadvertently do things that contribute to their demise. This book could turn into a fun family activity and it could fuel many science projects. The Wildlife Gardener’s Guide, by Janet Marinelli, published by Brooklyn Botanic Garden, 2008, ISBN 1-889538-37-2; available by request from bookstores and on-line book retailers.

Published in the Two Rivers Tribune 9.08 Copyright Harvest McCampbell

August in the Garden

Note, this was written in 2008 in Hoopa CA, while we were experiencing a large forest fire. The effect was cooler temperatures. If your temps are cool enough your tomatoes aren't ripening, you will find useful tips. You will also find recipes for summer squash and starting the fall garden, as well as a quick review on a great little herb book.

Digging the Dirt / August in the Garden

Published in the Two Rivers Tribune 8.08
Copyright 2008, Harvest McCampbell

Gardening in smoke leaves much to be desired. Some plants, however, seem to be making good use of all the carbon in the air. My tomato plants are nearly as tall as I am. On the down side, the smoke has been keeping things too cool for them to ripen up properly. Green tomatoes are not as yummy as their fully ripe counter parts, but they do make good eating. I have been searching for green tomato recipes, just in case. Here are a couple of fun books from the Humboldt County Library that will help you use up any green tomatoes you may have on hand at season’s end.

Preserving Summer’s Bounty, by Rodale Press, has recipes for Green Tomato Chutney and Green Tomato Pickles, as well as lots of recipes for those other summer favorites—squash and Zucchini. In fact, no matter what your garden is producing, you will find recipes and information on preserving it for winter use. The Joy of Pickling, by Linda Ziedrich adds curried and limed green tomato pickles to the possibilities, as well as pickled green cherry tomatoes. Ziedrich has recipes for just about anything you grow, including Jerusalem artichokes and turnips! You can request these books from your favorite library or bookstore. They will definitely get your kitchen creativity stirring.

More Produce in the Kitchen

Squash seems to produce bumper crops no matter what the weather, and this year is no different. Folks will soon be ducking and running when they see their gardening friends hoisting bulging bags. Whether you are growing your own or trying to use the squash that has been foisted on you, here a few ideas from my kitchen. The first uses fresh squash in a sandwich with tuna, and the second makes a refreshing salad.

Summer Tuna Sandwiches or Wraps: Combine grated summer squash, a bit of diced onion and pickle, with a can of tuna, and a tad of mayo. Mix well and then spread on bread or a tortilla, add fresh lettuce or other greens, and serve it up. The pickles I have been using are made with zucchini and summer squash wedges substituted for the cucumbers. I use the dill pickle recipe from the book, Joy of Cooking, (the library has this one too). This sandwich gets rave reviews.

Sunny Summer Salad: Dice up a mix of fresh tender zucchini and summer squash, in different colors if possible. Add a few tender young snap beans and the youngest leaves from kale, mustard, beets, or turnips. Diced peppers, cucumbers, or tomatoes can also be added. For a quick, fresh dressing combine olive oil with a dash of vinegar, and some fresh diced basil, parsley, rosemary, or other garden fresh herbs, shake well and taste. You can add more vinegar or herbs or even some salt and pepper. Pour a little over your fresh veggies and toss to coat. Give it a taste and add more of your dressing if needed. Refrigerate to chill, and then serve on a bed of lettuce. (Add some shredded chicken or browned sausage or tofu and call it dinner.) This easy salad taste even better the second day!

Fall Gardens Start Now

You can have fresh carrots, parsnips, and peas for Thanksgiving if you start soon! You can also grow many greens, root crops, broccoli, cauliflower, and cabbage. Your favorite lettuce, radishes, or beets do great when the weather is cool. Just about the time your summer garden will give out, the fall crops will kick in, keeping you in fresh produce—if you plan it right, not just through the fall, but straight through until spring is here again.

If you have room to put in some new garden beds, you can start fall crops right in the ground this month. Cover seeds with a fine sprinkling of sifted compost or store bought soil conditioner, and keep an eye on your beds. Some people like to lay a board over their rows, to help keep the soil moist. If you give this a try, you will need to lift the board morning and night, to check for germination. As soon as you see seedlings bursting from their seed coats, it is time to remove the board. Seedlings must be kept evenly moist for at least the first week, so check them every morning and evening.

Those already using every inch of space available can start most of their fall garden in six packs. Move the plants to larger containers as necessary, and then tuck them into the garden as soon as a spot is cleared. (Be sure to dig in some compost and top dress with mulch.) The only fall crops this won’t work well for are those we grow for their roots. Carrots, beets, turnips, parsnips, radishes, and rutabagas, to name some of the more popular root crops, do much better when planted where they are to grow. Starting them in shallow containers and then transplanting tends to ruin their comely figures. They are happy growing in half barrels or large containers, and they are safe from gophers if you take that route.

It is time to get out your seed box, seed catalogs, or visit seed counters and see what yummy veggies this fall will bring. If you want to try something new, Wild Garden Seed offers a number of tasty and colorful additions for the fall garden. I am going to try their broccoli, which is named Purple Peacock. This pretty loose headed broccoli has purple stems and leaf veins. All parts are tender and edible, including leaves and stalks. It was rated very highly by Organic Gardening Magazine, for taste, appearance, and winter hardiness.

They also carry Bulls Blood beets, with their electric purplish red leaves. I have some of these started already, but I am going to tuck some seeds into the pots by my front walk, they are that eye catching. I can hardly wait until they get big enough to eat!

Kale is another tasty and nutritious fall crop. Wild Garden Seed offers a number of different types. They also have 53 different types of lettuce, and three different seasonal salad mixes. You can shop on-line: http://www.wildgardenseeds.com or call them to request a catalog: (541) 929-4068

Ancient Herbs

The J. Paul Getty Museum in Los Angles has published a slim but elegant volume for all those passionate about ancient Greece, Rome, and the wonderful world of herbs. Ancient Herbs is a work of art, lavishly illustrated with historic botanical drawings from the late 1700 and early 1800’s. The text provides copious hints on the changing place of herbs throughout human history, as foods, medicines, and flavorings. While you won’t find exact instructions for growing or using herbs, you will find plenty to stir your curiosity and whet your appetite to learn more. This would make a great gift for herb lovers, cooks, and gardeners. The cover is lovely enough to make the book a welcome addition to the kitchen bookshelf and displays of botanical or herbal related art. Ancient Herbs, by Marina Heilmeyer, Published by The J. Paul Getty Museum, 2007, no ISBN

Digging the Dirt / July in the Garden

Published in the Hoopa People Paper 2008, Copyright Harvest McCampbell

(The following information on flooding is from 2008, but the issues are not much different today . . .)

Millions of acres of agricultural land have been inundated during recent Midwest flooding, and it may not be over yet. Very little of this land will produce food crops this year, and much of it will never be the same. Flood waters, as devastating as they have been, are actually the least of most farmers’ worries. Those flood waters carry a burden of sewage; slurry from large hog farm manure lagoons; agricultural chemicals including pesticides, herbicides, and chemical fertilizers; numerous chemicals from homes, hardware stores, and other outlets; and petroleum products from service stations and oil recycling locations. As the flood waters recede, farmland, wells, and homes are left with a layer of toxic sludge.

This devastation will affect food prices and availability in the short run--through this winter and on into the summer months of 2009. It may affect food quality for many years to come. Fortunately, here in the Klamath-Trinity region, we have been blessed with mild weather. It is not too late to get out in the yard and create your own little Garden of Eden!

The Calorie Connection

We normally depend on our garden produce to be low in calories; however, with all the Midwest agricultural flooding, we ought to think about increasing the calories grown in our gardens. Most of the calories in our diets come directly or indirectly from the Midwest: high fructose corn syrup, flour, bread, tortillas, pasta, cookies and crackers, as well as pork. Much of the feed used in poultry operations for both chickens and eggs, and the feed used to fatten beef, is also grown in the Midwest. Prices on all these foods, feeds, and related products have already been rising; they are now headed even higher.

Most of us could stand to lose a little weight; so perhaps the news isn’t all bad. Calories, however, are our bodies’ only source of energy. It might not be a bad idea to grow your own, especially if you are on a budget. July is a good time to think about planting some carbohydrate and calorie rich root crops. Beets, turnips, rutabagas, carrots, and parsnips all do well when planted in the summer or early fall. Plant them now, in a shady spot, for delectable roots this fall through early winter. (Add a little nitrogen rich soil amendment before planting; perhaps some composted manure or bat guano. Increasing the nitrogen will help prevent your summer crop from bolting.) Plant another batch in late summer or early fall, in full sun, for fresh produce this winter straight through to early spring.

Root crops do best when seeded into the spots where they will grow. Transplanting can cause damage to their developing roots. They can be grown in deep containers or raised beds if gophers are a problem. Be sure to keep the seeds and seedlings evenly moist until the young plants are established. Then check them every day, and only water as needed. A few young leaves can occasionally be pinched from each plant to add to salads. After the first month or so, the largest roots can be pulled for salads or side dishes to make room for the others to grow. You might want to try a number of different varieties. When you find some you really like, and that do well for you, you can plant a row or bed every few weeks for a continuous crop.

The Power of One Turnip Seed

One turnip seed, planted in rich soil, in a five gallon container, can grow to feed a family; if it is carefully nurtured. First, that little seed will send out tiny leaves. Those leaves will eventually grow large and plentiful enough that you won’t mind pinching a few to add to salads and soups. As summer fades into the cool part of the year, the plant will produce many leaves. Each leaf only lives a month or so. By watching them carefully and experimenting, you gradually learn when they are best for adding to salads (young and tender) and how long you can wait to use them as cooked greens. Your turnip plant will continue to produce leaves straight through winter and on into earliest parts of spring.

Once the days begin to grow longer, you will notice your turnip plant begin reaching upwards. Tender and delicious buds will form, which can be snipped with a few tender leaves, and added to salads, stir fries, and soups. The more buds you snip, the more the plant will produce, so go ahead and snip as often as you like. When you tire of the buds, the plant will begin producing flowers, which are also edible. The flowers can be used to garnish bowls of soup or salad.

The flowers will be followed by tender turnip “beans.” The young edible seed pods are tasty, cooked or raw. They can even be pickled if you are feeling industrious. But be sure to let some of the seed pods mature. Because the seeds that will follow have even more promise, even more to give.

Mature seed pods are the color of straw, and the pop when squeezed, revealing a number of amber to nearly black, small, round seeds. Collect the stems with mature pods into a brown shopping bag and allow them to dry completely, away from irrigation and other moisture. Once dry, use your hands to crunch up the stems and pop the pods. Slowly remove each stem, popping any intact pods as you do. Then shake the bag to encourage the seeds to settle at the bottom. You will have a mix of chaff from the seed pods and seeds in the bag. Reach into the bag with both hands, grab a handful of the chaff, and toss it back and forth to further encourage the seeds to fall. (The chaff and the stems make great additions to the compost pile or your garden’s layers of mulch.)

When you get to the bottom of the bag you should have more turnip seeds than you really want to grow. Plant out a row or two, and save the rest of the seeds. You can pinch the young greens as you did with your single turnip, and you can also begin pulling tender young turnips in six to eight weeks. Turnips are excellent raw, roasted, mashed, fried, steamed, or boiled. Extra seeds can be shared with friends and family. They can also be grown and used just like alfalfa sprouts; and the dry seeds can be ground or used whole as a tangy mustard seed substitute.

Turnips have been utilized as survival foods and as staples in many parts of the world when grain crops, trade, or transportation have been problematic. For fun, for variety, and for food security, consider planting a row of turnips in your garden this month. Don’t forget to save a seed to plant in a five gallon container, so you can demonstrate the power of one turnip seed.

Cooking from the Garden--for Diabetics

If you are having trouble finding creative recipes for your garden produce that you can confidently serve diabetic loved ones, I have a solution for you! 501 Delicious Diabetic Recipes is your complete source; step-by step instructions, nutritional information, the number of servings per recipe, and the exchanges per serving are all included. The exchanges used in the book are the ones developed in collaboration by the American Diabetes and the American Dietetic Associations. Ask the folks you are cooking for how many of each of the exchanges they can have for each meal, and you are on your way to planning a fabulous menu. Many recipes contain vegetables, but gardeners will find the sections on “Starch Side Dishes” and “Vegetable & Fruit Side Dishes” particularly useful. You will find a great selection of recipes that will enhance all “gardening cooks” home-made meals. Roasted Green Beans, Orange-Glazed Beets, Szechuan Broccoli, Curried Cauliflower, and Dilled Spinach with Feta are just a few I plan on trying. 501 Delicious Diabetic Recipes, Oxmoor House, 2004, ISBN 0-8487-3052-6. Available by request on-line, from bookstores, or your local library.