Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Tuesday, July 1, 2008

We're trying raised bed gardening - the slugs you know

Sweetie has been diligent in helping me create our kitchen vegetable garden bed these past several years. He digs it and turns the soil by shovel each spring, and then I add seeds, water and watch it grow. Oh were it that simple! Not!

The first couple of years, vegetable garden grew well. When he first laid out the garden bed, I came in behind him, laid down newspaper to cover the soil, then added bags and bags of topsoil. Planted seeds and good garden that year, lots of varieties of produce. . The next year, Sweetie turned the soil for me. Fairly good garden that year. The next year, Sweetie turned the soil for me, and increased the size of the garden bed somewhat. I repeated the working formula of coming in behind him, laying down newspaper and bags and bags of topsoil. Ooops - garden wasn't so good that year. And then last year, Sweetie turned the soil, and I planted and tended and the garden, and very little happened. No squash, no cucumbers, no tomatoes, squeaky little peppers, and pretty much everything planted didn't produce.

Well there are the slugs - voracious and muchly increased since the first year we began the vegetable garden. Sweetie supplies the heavy labor, and I pretty much tend to the rest. My gardening knowledge is limited and I am in a continual learning cycle. I don't think I've reached my learning curve yet. So this year, I asked him if we could try something different. He agreed to build me some raised beds. He has built 4 so far, and I will want several more to contain all the little baby potted seedlings that I have been growing from seed.

Using combination of 1/2 compost, 1/2 topsoil in the raised beds, I am hoping we can get a clean start this year while I work aggressively to fight off the slug population that has grown in our yard since I first began the vegetable and flower gardens. Looks like I may have planted the kinds of things that attract the slugs and they have ungraciously repopulated themselves many times over.

Will add photos of the works in progress. Mostly though, wanted to add a post sharing that I am so pleased to have my husband working in our vegetable garden side by side with me when he is home on the weekends. This last weekend, he completed another raised bed for me, and I attempted The Three Sisters model of planting that bed. Corn, beans and squash. I've been doing my research over the winter months, and was determined to try the Native American way of using The Three Sisters principle in planting out this combination crop.

But -- the weather in our region has been quite uncooperative, remaining unseasonably cold and chilly throughout most of the spring months, with even some hints of frost and snow way past the usual frost days. A trip to the local store in a nearby town helped me feel a bit better about the serious delay I'm experiencing in planting this year - their entire inventory was dead. Wow!
Rows and rows of dead and dying vegetables and flowers. Guess it was unseasonably cold. Good thing for greenhouses and nurseries, eh?

We paid a visit to the only greenhouse nursery close by, and she was having her end of the season, getting ready to close up for the season, so we got there just about in time. Was able to pick up a few vegetable starter plants - collards and swiss chard. Then a stop at our local public market (which is often short on plants and vegetables), I was able to pick up some more starter vegetables - primarily the squash varieties. Supplied to the public market by a nursery, I inquired where the nursery was, cause I didn't know about it, and was advised it is wholesale only nursery. Ah, too bad.

So armed now with my newly purchased squash starters, the corn seed which I had planted earlier was just about the right height to be transplanted, and ditto on the bean seeds I had planted earlier, our purchased compost and topsoil and the newly built raised bed Sweetie made this weekend, I was ready to plant that bed in the manner of The Three Sisters. While this is not quite at all the instructions I copied in how to plant in the fashion of The Three Sisters method of planting, I'm hoping this hybrided version will still net me results -- I mean produce.

The bed is in, and it remains to be seen now what kind of success I will have. The technique to The Three Sisters is planting the seeds in alignment with the growing season, so that the squash leaves don't shade out the beans and corn, the bean vines don't overtake and strangle the corn. Since I couldn't plant the seeds in accordance to the plan, I fear the squash starter vegetables may already be too large for the smaller beans and corns seedlings. Hmm, we'll see how it goes. Oh, and there was only room in the bed left for one sunflower - so that is more a symbolic gesture. Also, I'm thinking the container bed may be too shallow - not enough soil depth, but again, we'll see what we get. And hopefully the slugs won't have a feast before we do.
Read more

Sunday, July 15, 2007

Update - Yard and Garden - July 15, 2007

Update - July 15, 2007

Vegetable Garden; doing well enough.

Progress of seeds I planted;

-- Corn plants are looking now like corn you see in corn fields.
-- Beans, coming along, not too impressive yet
-- Squash - zucchini doing okay; yellow summer squash doing okay; acorn squash planted late but they started then failed overnight one night (slugs?? or was it because I decided to fertilize and the acorn squash plants were too new to take being fertilized.
-- Cucumbers - well, there are plants, but it's not too impressive yet.
-- Beets have popped up and are shaping out nicely. Note; beets seem to do well here.
-- Radishes planted and harvested already, much less nibbling by critters this year.
-- Elephant Garlic is doing quite well but can't tell till I harvest the bulbs.
-- Garlic (normal size) seem to be doing okay, can't see any flowering though. The transplants at the back of the house failed.
-- Pumpkins - only one or two, the rest failed.
-- Green, Red, Jalapeno peppers - failed
-- Dill - failed
-- Carrots - two plants growing - the rest I accidentally stepped on when they were newly coming up and they were damaged, okay ruined.



Progress of transplants from garden center;

-- bib and red lettuce - okay and growing well. Note; red lettuce adds color to the green garden. Use again!
-- spinach - failed.
-- tomato plants - doing well, one plant has tomato forming.
-- pepper plants - seemd to be doing okay.
-- cucumber plants - hard to tell, still so compact and small.
-- pumpkin plant - slow but growing.
-- onions - doing okay. Separated each bulb and planted 2 batch crops in garden.


Newly planted vegetable bed by front door;

After Sweetie recreated the entrance area at the front door in front yard, he created a new bed for planting. This year I wanted to use it for more vegetables. Since it is strictly clay, I needed to amend it with compost and top soil, before planting anything. It is too late in the season to plant seeds, so I picked up some vegetable plants at the garden center at our one and only department store in the region -- Dennis Company. I'm grateful they carry vegetables, herbs, flowers favorable to our climate and area. It makes for a somewhat limited line to choose from, and it's about 75/25 that what I buy will do well in my yard.



-- Squash - flying wheels squash (looks interesting on the label!) - 1 plant.
-- Squash - hubbard squash - 2 plants.
-- Squash - acorn squash - 2 plants.
-- Peppers - varieties - jalapeno - 2 plants, pimento - 2 plants, green - 2 plants

When Sweetie began this project he finished up another project at the other corner of front yard, bricking in and squaring off that corner. I had started last year to create a tiered flower garden effect to replace the brick step tiers he took out. We discovered in our digging that PO had apparantly tried to create about 4 steps, using bricks, from the garage up to the front yard. Over the years, it got buried, so we found a treasure of bricks and attempted to make it workable. It wasn't too workable, which is probably why it got overgrown in the first place.

He took the bricks to use elsewhere, and that left the tiered effect, which I was prepared to design into a tiered flower garden. I started with some plants late last growing season, and they hadn't much chance of setting up in their new places, so when he decided to change the corner, the plants were amenable to being transplanted.

I'm not real sure now what those plants are by name, so I'll have to backtrack and see what I blogged last year. One is hellebos, and three others to be identified.
Read more

Thursday, June 21, 2007

Three Sisters; Buffalo Bird Woman's Garden


link; Buffalo Bird Woman's Garden


"Most of the tribes in the eastern area of what is now the United
States practiced agriculture. It is well known that maize, potatoes,
pumpkins, squashes, beans, sweet potatoes, cotton, tobacco, and other
familiar plants were cultivated by Indians centuries before Columbus. Early
white settlers learned the value of the new food plants, but have left us
meager accounts of the native methods of tillage; and the Indians, driven
from the fields of their fathers, became roving hunters; or adopting iron
tools, forgot their primitive implements and methods."

The University of Minnesota
Buffalo Bird Woman's Garden
As Recounted by Maxi'diwiac (Buffalo Bird Woman) (ca.1839-1932) of the
Hidatsa Indian Tribe

Originally published as
Agriculture of the Hidatsa Indians: An Indian Interpretation
by Gilbert Livingstone Wilson, Ph.D.
(1868-1930)

See the very detailed and clickable contents at

http://digital.library.upenn.edu/women/buffalo/garden/garden.html

(hat tip to yahoo group; Old Ways Living)





I absolutely did Not know this - but I do now. I have often heard of The Three Sisters, without full recognition of the relationship. I will be planting my corn, beans and squash in a quite different pattern this year. In fact, I think I will plant it in that sunny space behind the house and actually name it My Three Sisters Garden. I came across this in my morning reads - attributed to a post at one of my listserv groups by Sweet Spring Farm.



*The Three Sisters*

The "three sisters" of New Mexican agriculture, corn, beans, and squash,
were hundreds of years ahead of their time. This system serves as the basis
for inter-cropping systems currently being used around the world as tools to
increase agricultural productivity in areas facing food shortages. Why is
this such a successful system?

Simply stated, each of the three sisters serves an important role. To
understand the system, one should first consider the three plants
seperately. Growing corn in rows is a good idea but wastes valuable planting
space. Beans require some sort of support system and must be staked up to
grow. Finally, both squash and corn require additional nitrogen in the soil
to produce adequately in New Mexico's typically sandy soils, which are also
prone to losing valuable moisture due to evaporation.

As corn reaches for the sun, beans may grow up the strong stalks and the
necessity of building a support system or frame is reduced. One must plant
corn some distance apart, leaving the ground bare; however, planting squash
between the rows of corn reduces soil moisture loss as the squash foliage
acts as a natural mulch, reducing soil temperatures and helping to "hold"
moisture in the soil where it may be used by the plants and not lost to the
atmosphere. Finally, beans have the unique capability of being able to "fix"
atmospheric nitrogen, pulling it from the air and improving soil nitrogen
status; essentially, "fertilizing" the other two sisters.

Contributed by Dr. Dann Brown, Professor of Botany, Eastern New Mexico
University

http://ddl.nmsu.edu/kids/webquests/3sisresources.html
Read more

Monday, February 19, 2007

Recipe; Healthy Stir -Ins

Found this on one of my subscribe lists, but it does not give credit to where the poster found it. So, if you know and there is a link, let me know...thanks.

STEALTH HEALTH: PANTRY STIR-INS

You don't have to choke down alfalfa sprouts or knock back jiggers of carrot
juice to get your nutrients. These eight foods taste good (think cocoa, not
quinoa), and they're good for you. Here's how to stir, sprinkle, slide, or
otherwise sneak a little preventive medicine into the things you eat every
day.

1. WALNUTS

WHY: Nuts are like nutrition pellets: They're rich in protein, low in
artery-clogging saturated fat, and high in the phytonutrients that may
protect you from cancer. Walnuts, in particular, have more antioxidants and
omega-3 fatty acids than any other nut�plus fiber and magnesium, which
regulate insulin and glucose levels and help prevent diabetes.

HOW: A little goes a long way. Just one serving�14 walnut halves (a half
cup)�has more antioxidants than two glasses of red wine. Food editor Sandra
Gluck has these suggestions: Stir chopped walnuts into low-fat ice cream,
yogurt, or soups. Use walnuts instead of pine nuts in pesto. Or substitute
them for croutons in salads.


2. POWDERED MILK

WHY: Nonfat powdered milk makes foods taste creamier and more decadent, and
it's full of calcium and muscle-building protein. Adequate calcium
levels�1,200 milligrams a day�are linked to good bone health, colon cancer
prevention, and even weight loss, says Jana Klauer, M.D., author of How the
Rich Get Thin (St. Martin's Press; 2006).

HOW: Nonfat dry milk is best in creamy foods, such as smoothies and yogurt,
and in warm dishes, like hot cereals and soups. Start with a tablespoon, and
add more to taste (dry milk is slightly sweet, so be judicious when spooning
it into savory dishes). To enhance the flavor of macaroni and cheese, mix it
with the cheese sauce before combining it with noodles.

3. COCOA

WHY: Cocoa, chocolate's key ingredient, makes sweet and savory dishes taste
both rich and complex. And natural cocoa is filled with flavonols, which
have been shown to lower "bad" cholesterol, promote circulation, and
neutralize cancer-causing free radicals. Check labels: The more cocoa a
product contains, the more flavonols it has.

HOW: Pure unsweetened cocoa powder and dark chocolate have the most
flavonols; milk chocolate and chocolate syrup have the least. Stir a
teaspoon of natural cocoa powder into your afternoon coffee to give it a
mocha flavor. Sprinkle a spoonful of cocoa into a banana or peanut butter
smoothie. Add a teaspoon or two to chili, hearty soups, or stews.


4. GINGER

WHY: This root eases nausea as well as muscle and joint pain. In clinical
studies, about two teaspoons of fresh ginger relieved chronic inflammation
when taken daily. It may protect against Alzheimer's disease and minimize
cold symptoms. The juice and powder forms also have benefits.

HOW: Stir minced fresh ginger into stews and soups. Throw freshly grated
ginger (no need to peel) and some of its juice into barbecue sauces. Add
dried ginger to muffin, cake, and cookie batters. Mix chopped crystallized
ginger into mashed sweet potatoes, yogurt, or cottage cheese.


5. ALMONDS

WHY: Almonds are chock-full of protein and fiber, which help lower
cholesterol levels. Plus, they pack calcium, iron, and vitamin E as well as
vitamin B (biotin), which aids metabolism and strengthens hair and nails.
Perhaps most important, almonds have arginine, an essential amino acid
that's been shown to benefit the heart.

HOW: At 164 calories per ounce (about 23 almonds), you don't need to eat a
lot to benefit. A serving is just enough to coat your palm. Nutritionist
Lisa Hark, coauthor of The Whole Grain Diet Miracle (DK Publishing; 2006),
suggests substituting almond butter for peanut butter. Or try sprinkling
sliced almonds over salads, pasta, soups, yogurt, and cereal.


6. PUMPKIN

WHY: Pumpkin offers both alpha and beta-carotene, natural antiinflammatory
agents that are good for long-term heart health and for vision, says Steven
Pratt, M.D., coauthor of Super Foods Health-Style (William Morrow; 2006).
It's also low in calories and high in iron and antioxidants, including
vitamins C and E.

HOW: A cup of canned pumpkin pur�e has only 83 calories, but it packs seven
grams of fiber (avoid pumpkin-pie filling, which has added sugar). Toss a
few tablespoons of pumpkin pure� with pasta. Stir the puree into vegetable
soups to add flavor and smoothness. Or spread pumpkin butter (similar to
jam) on toast.


7. FLAXSEED

WHY: Flaxseed gives many foods a delicious, nutty flavor. The seeds are high
in fiber and are the best plant source for omega-3 fatty acids, which
protect against heart disease and hypertension. They also contain lignins,
which balance estrogen levels and may protect against breast cancer.

HOW: Crush the seeds in a grinder; otherwise, they will pass through your
body undigested. And be sure to store them in an airtight container in your
refrigerator so they won't spoil. Mix ground flaxseed into oatmeal, cereal,
yogurt, or a smoothie. Or spoon it into hearty pasta dishes.


8. BEANS

WHY: Legumes of all kinds are loaded with protein as well as
cholesterol-lowering fiber. They also have lots of folate, which is
important in protecting against birth defects and is so essential both
before pregnancy and during the first few weeks of it, says dietitian
Marilyn Tanner, a spokeswoman for the American Dietetic Association.

HOW: Red beans are richest in antioxidants, but pick a bean you love and
work it into your diet. A half-cup of most beans satisfies about a quarter
of the recommended dietary allowance for folate (400 micrograms). A few
suggestions: Add drained and rinsed canned beans to salads and soups. Or
throw cooked lentils into pasta sauces
Read more

Hydrangea

Hydrangea

Dahlia

Dahlia

spring color bowl

spring color bowl

  © Blog Design by Simply Fabulous Blogger Templates

Back to TOP