A Fabulous Freebie Find: Grow-Light System

Will hold 192 seedlings!

They say one man’s trash is another man’s treasure, and that’s certainly true with this recent find on Freecycle.

In early fall, I saw a posting for a grow-light system that almost seemed too good to be true. The post had a link to a photo of a similar grow-light system. It looked really nice and after a little digging online, I found it was quite an expensive system. I replied to the post, explained that I was a community gardener and that I would really put it to good use. I’m sure the woman got a lot of replies, so I kept my fingers crossed. I was thrilled when I received a reply that the grow-light system was mine.

I got the address, pulled in the driveway, and my jaw dropped when I saw it by their garage. The grow-light was considerably larger than the “similar” photo posted… and I had arrived in a 2-door Honda Civic! No problem, said the woman. And her teenage son appeared with a screwdriver to take it apart and in minutes I was off, with the grow-light system rattling around in the back, over my folded down back seats.

When I got home, I quickly re-assembled it, thinking again, too good to be true, it’s got to be broken. But no, it not only works fine but came with all the trays, fluorescent lights and practically a lifetime supply of peat pots.

I’m excited to put it to use! I took a class last week at the Civic Garden Center called “Seed Starting Basics” and learned so much which I’ll share in a later post. But the one important thing I learned with regard to grow-light systems, is that there should be one “cool” and one “warm” fluorescent light above the plants (or a full-spectrum bulb). I checked my lights, and since all were marked “cool,” I bought 2 warm lights and replaced one in each tier. In the photo below, I took the light down and flipped it on its side so you can see the difference between the two lights while they are on.

One warm and one cool fluorescent light

I am SO ready for spring, and can’t wait to start those little seeds. Since the grow-light system has way more plant spaces than I’ll need for my 4’x 10′ little veggie garden, I’m going to take this gift and “pay it forward” and share it with my garden friends.

Read Full Post »

Expanding the Community Garden

East Row community gardeners getting ready for spring!

On January 10th, the East Row community gardeners met to discuss plans for the 2012 gardening season. The 2011 season was such a success, that we have a long waiting list of neighbors who want to join us. Therefore, expansion was the big agenda item for the evening.

We need funds to expand, of course. And permission from the city to take over more space. We have 2 volunteers working on grant writing, and the goal is to expand by maybe 6 to 9 plots.

There are also plans to move the big compost pile to place behind the community garden, where it will be a little less noticeable. And we’ll expand the landscaping to frame our garden and nearby areas with lovely flowers.

It was great to re-connect with all the garden friends I made this summer. I can’t wait until spring!

Read Full Post »

Juicing a Small Kale Harvest

A small kale harvest

On January 1st, it was a somewhat warmish 42 degrees, so I decided to head to the garden to see if there was anything happening. The lettuce was pretty much finished, but I had a little kale…and I do mean little. This kale, called Russian Red or Ragged Jack, grew huge during the summer and I could barely keep up with it all. But in the cooler temps, it didn’t seem to want to grow much bigger than the leaves shown in the photo above, so I picked most of it. The small young leaves are quite tender and I’ve even eaten them raw in a salad. However today I decided to make a vegetable juice/green smoothie combo.

Juicing red cabbage and apples

I got out my trusty Juiceman II and juiced up some red cabbage and gala apples. Instead of juicing the kale, I chopped it up finely and added it to the juice. The red cabbage and apples make a delicious sweet drink. I could barely taste the kale.

Cheers! Happy New Year everyone!

Read Full Post »

Microgreens: A Little Indoor Gardening

Mung bean microgreens

Just as the summer gardening season ended, I stumbled upon a fabulous book at the library, Microgreens: How to Grow Nature’s Own Superfood. I had never tried growing microgreens, although I had successfully grown sprouts using a hemp bag. Growing sprouts made me nervous though, because they require moist, dark conditions where there is a potential for mold to develop. To prevent mold, most instructions will suggest soaking the sprout seeds in a bleach solution. (Yuck, no way!)

Microgreens are not the same as sprouts, and the key difference is that microgreens are grown in soil, or a soil substitute such as pumice. After a brief germination period (under a damp paper towel), microgreens are grown in the light. Because they have been grown in the light, they have a much higher concentration of health-promoting phytochemicals than sprouts.

I planted some mung beans, purchased very inexpensively in the bulk food section at Whole Foods Market, and got the gorgeous microgreens pictured above. You can literally go from harvest to plate in seconds with just a snip, snip of a pair of scissors. These were yummy on a salad.

Other microgreens that might be good to try: beet, broccoli, flax, kale, peas, radish.

Read Full Post »

Late Fall, Early Winter in the Garden

Mid-December Lettuce

January 1st, the garlic is beginning to sprout.

Also January 1, parsley in the herb garden is still going strong.

Read Full Post »

Everbearing Strawberry Plants: Snuggled Up for Winter

An everbearing strawberry plant in early fall

Last spring I planted 4 everbearing strawberry plants in my little veggie garden. I didn’t get a lot of fruit during the growing season, but the few berries I got, though small, were a gorgeous red — right through to the center. And wow, what a powerhouse of flavor! Most of the berries I picked went from the garden straight into my mouth! (These aren’t like grocery-store strawberries that are white and tasteless inside.)

About the low yield, though…I think the main reason was a thief of the small furry kind, spied one evening squirreling away with one of my berries. Hmmm, what to do about that next year?

The everbearing variety is designed to produce fruit in late spring and early fall. My sister grows June-bearing strawberries and they’re every bit as flavorful, but they come all at once, hence the name. A third variety is the newer day-neutral strawberry which can produce fruit all season.

Strawberry plants like to multiply. The original plant, “the mother” send out shoots called “daughters” and if allowed to take root, will become a new plant. I kept cutting these daughters off to keep things contained in my raised bed.

In late fall, strawberry plants need to be mulched over with straw for the winter to protect them from frost. I tend to be very frugal (Why spend money if you don’t have to?) and looked for other mulching solutions. I read that corn stalks can be used, and in an old gardening publication from 1894, I read that one gardener used dried tomato vines as covering one season when straw was in short supply (and it doubled his strawberry yield the following season). Bingo! There were plenty of tomato vines in the community garden compost pile.

Shown below is the first layer of vines. I added more for a few inches for a good covering. Now they’re all snuggled up for winter.

The first layer of mulch

Read Full Post »

Winter Rye: A Green Manure

Winter rye seed

Huh, green manure? I was curious about it after it was offered free to all of the East Row community gardeners through the Civic Garden Center, a place that has been a wonderful resource to us.

Here’s what I learned. Winter rye is just one type of green manure. There are several, which fall into one of two categories, legume and non-legume. It’s a cover crop and a great way to add nutrients to the soil. It’s roots will reach deeply, aerate the soil and add organic matter. Another great benefit is that the roots produce a substance which suppress weed growth. (I learned a new word here: al·le·lop·a·thy.) In early spring, it should be turned in the garden prior to spring planting.

The photo below was taken on Dec. 8 of my neighbor’s plot, where winter rye was growing beautifully.

Winter rye in the garden

Read Full Post »

Fall Planting

Fall seeds

The onset of fall felt like a new beginning. I had cleared out the garden and added new organic matter, composted leaves from last year. The fall was an opportunity to try planting new things. Beets, which I love, were a veggie I hadn’t tried growing in the spring. I love to eat their greens as well as the root. Later I heard a wonderful beet story on NPR about the new popularity of beets, which they’re calling a “beet renaissance”! Who knew?

I was thinking about planting garlic too…a few cloves just for fun. I will see how it does and maybe plant more next year, because over the last few years, I have discovered that garlic scapes make wonderful pesto. Garlic scapes are the “stalks” of the garlic plant, which are cut off so that the bulb can become nice and plump. Often the stalks are discarded, but my advice is not to pitch them. You wouldn’t want to miss out on their deliciously garlicy flavor!

Fall is also a nice time to plant another crop of lettuce and kale. Pictured is an heirloom seed packet for a type of kale I’ve never seen in stores or farmer’s markets, called Russian Red or Ragged Jack. I enjoyed a successful crop of it in the spring and found the young leaves are nice in a salad, eaten raw.

Read Full Post »

Harvest Party!

Party invitation designed by 2011 East Row Garden Club president, Carole Weitner

On September 10th, the community gardeners had a harvest party on Nelson Place in front of the garden. We had much to celebrate! The first year of the East Row community garden was a huge success, and that evening we enjoyed our harvest, a potluck dinner made with our garden bounty, while enjoying the view of our beautiful vegetable gardens. It was a cool, clear evening which followed an afternoon rain.

All the members of the East Row Garden Club were invited, along with city leaders and others who helped make the garden possible. Elizabeth Shely and Rachel Comte, the community garden organizers, were honored for their vision and hard work.

We already have a waiting list of neighbors who would like to join us next year.

Read Full Post »

Curry and Ginger Pumpkin Soup

I have no idea what the barnacle-type blemishes are, but they had no affect on the taste.

I started to pick pumpkins in late October, early November. What to do with a pumpkin harvest? A thick and hearty autumn soup, of course!

Ingredients
1 large sweet onion, cut into wedges
1 sugar pumpkin, peeled, seeds removed, cut into wedges
1 sweet potato, peeled, cut into chunks
3-4 cloves of garlic, peeled
olive oil
3 cups vegetable broth (or 4 if you prefer a thinner soup)
1 tbsp fresh ginger, minced
1 tbsp curry powder
1/8 tsp ground red pepper
1/8 tsp ground cumin
sea salt
plain yogurt for garnish

Method
Peel pumpkin, cut in half, scoop out seeds and stringy things. Cut into wedges. Peel sweet potato and onion and cut into chunks. Place on baking sheet with garlic cloves. Drizzle with olive oil, sprinkle with sea salt and roast in a 400 degree oven for 35-45 minutes until vegetables are soft.

Ready to roast

Move vegetables to a soup pot and add vegetable broth, spices. Bring to a boil then reduce heat to simmer, stirring for 25 minutes. Use an immersion blender or food processor to blend into a smooth, creamy soup.

Garnish with plain yogurt. Enjoy with a nice hunk of crusty whole grain bread.

Thick and delicious

Optional
For a different kind of creaminess, instead of the yogurt garnish, add 1 can of coconut milk to the soup during the cooking process.

Read Full Post »