The simplest way to keep this blog clean and organized for later reference is to keep one evolving page per plant or issue, so this post will always be the most recent.
4/26/09: Alphabetized everything, so the posts on the side show up in an easier-to-navigate manner. Added Diary page, which will always be directly below this Update Post. View of the Porch - Added a new page to show wider views of the porch. Rosemary - Added a new page for the new addition. Sage - a photo. Shepherd's Purse - a photo. Pest control - More aphid musings.
4/25/09: Tools & Toys - Added photo and news of the shepherd's hook and hummingbird feeder.
4/24/09: Mint - Added a surprising progress photo of the chocolate mint.
4/20/09: Everything updated (or created, whichever term you prefer)
Sunday, April 26, 2009
Diary
2/26/09
Since I tasted the nasturtiums a few days ago (they taste almost exactly like spicy watercress, but hotter! Mmmm), I've been munching things daily. A little mint here, a little thyme there, and pinches of lentil sprouts every time I pass the kitchen... the hippie within is a little giddy.
Since I tasted the nasturtiums a few days ago (they taste almost exactly like spicy watercress, but hotter! Mmmm), I've been munching things daily. A little mint here, a little thyme there, and pinches of lentil sprouts every time I pass the kitchen... the hippie within is a little giddy.
Monday, April 20, 2009
Basil
Summerlong Basil is supposed to give the biggest harvest for the longest time, which is why I chose it.
Rumor has it that if you plant basil with other things, the oils will kill most other herbs... originally it was intended for the wine barrel, but I ended up potting it separately as a precaution. The sprouting rate was horrible, only 3 out of a semi-generous sprinkle popped up. I placed the basil nearest the tomato for emotional support... rumor also has it that they are companion plants, with the basil protecting the tomato from pests.
Rumor has it that if you plant basil with other things, the oils will kill most other herbs... originally it was intended for the wine barrel, but I ended up potting it separately as a precaution. The sprouting rate was horrible, only 3 out of a semi-generous sprinkle popped up. I placed the basil nearest the tomato for emotional support... rumor also has it that they are companion plants, with the basil protecting the tomato from pests.
This seedling is a 4th of an inch long.
Chickweed
Chickweed is an edible groundcover type of herb that tastes like spinach and grows profusely at my parents' house in spring... having it on the back porch would be like a taste of home. It is a mild diuretic and appetite suppressant, and would probably look awesome in a hanging basket.
I started this one indoors at first due to impatience while I was lacking potting soil, but they sprouted very quickly and look spindly and weak. Next time I'd plant them directly to soil outside.
Will plant more when I get more soil!
I started this one indoors at first due to impatience while I was lacking potting soil, but they sprouted very quickly and look spindly and weak. Next time I'd plant them directly to soil outside.
Will plant more when I get more soil!
Chives
Mmmmm, Garlic chives.
I'm planting these too close together... me, thin to 12"?? It grows in clumps in the wild anyway. The seedlings are very easy to identify, and usually have the black seed coat still attached when they emerge.
I'm planting these too close together... me, thin to 12"?? It grows in clumps in the wild anyway. The seedlings are very easy to identify, and usually have the black seed coat still attached when they emerge.
These took a long time to sprout, almost 3 weeks.
Cilantro/Coriander
I had no idea that cilantro and coriander were the same thing!
Due to planting the entire seed pods, the cilantro's coming up in small clumps... though the packet says to thin them to 12 inches, I am leaving many together as I've seen in photos from gardens where the patch is frequently harvested.
Due to planting the entire seed pods, the cilantro's coming up in small clumps... though the packet says to thin them to 12 inches, I am leaving many together as I've seen in photos from gardens where the patch is frequently harvested.
Here are the seedlings at 4 weeks and 2 inches high... finally looking like cilantro!
Dandelion
Growing wild dandelion in a pot seems a little scandalous, but I love the bitter leaves and can never seem to find any in the store or outside in places where there aren't pesticides.
Gourd
These gourds come from a "large bottle mix"... the picture on the package looks quite a bit like those ones that you carve into birdhouses. Since it's a mix, I'll end up letting at least 2 plants grow in the pot... it says 3-4 per hill, but also says to have the hills 8 feet apart! These should be climbers, so I have a larger type of trellis in the pot.
We plan on carving some around October, and possibly using them in displays. I was given a gourd curing/carving/art book since I appreciate what my grandpa does with them, so in several months I may get to try my hand at gourd crafts as well.
We plan on carving some around October, and possibly using them in displays. I was given a gourd curing/carving/art book since I appreciate what my grandpa does with them, so in several months I may get to try my hand at gourd crafts as well.
Lavender
This French Perfume Lavender was marketed as a container herb, needing an 8-inch pot.
I figure it'll balance the predominance of orange and yellow flowers nicely, as well as attracting pollenators. Hope it sprouts soon!
I figure it'll balance the predominance of orange and yellow flowers nicely, as well as attracting pollenators. Hope it sprouts soon!
Marigolds
I planted mixed (red, orange, yellow) french dwarf double marigolds in a ring around the base of the avocado tree... it seems that something (weeds) was determined to grow there anyway (plus they help keep moisture in the soil, the tree is happier that way), so it might as well be something special!
These plants will serve a triple purpose... brilliant happy flowers, pest control, and a bright edible garnish.
These plants will serve a triple purpose... brilliant happy flowers, pest control, and a bright edible garnish.
Methi (Fenugreek)
I started sprouting fenugreek for salads, then discovered that the clover-like plant it produces is also edible and called Methi in Indian cooking. Naturally, this would lead me to starting a methi clover patch! I just planted lots of the 1-inch sprouts together and sprinkled with soil... they produced green leaves the next day.
These seedlings are about a half an inch wide after a week.
Mint
Peppermint & Chocolate: a great Mint combination
I passed some mints outdoors at Longs, and could not resist. I potted them together and they appear to be loving their sunny spot. The darker one is the chocolate, and it does indeed have a hint of cocoa flavor!
I passed some mints outdoors at Longs, and could not resist. I potted them together and they appear to be loving their sunny spot. The darker one is the chocolate, and it does indeed have a hint of cocoa flavor!
Here's the mints right after potting, 4/8/09:
Here's the mint as of 4/24... interestingly, the chocolate mint is a totally different color! I keep picking and munching leaves, but the mints are more than keeping up with the harvests.
Nasturtiums
One pot contains Spitfire Nasturtiums (bright orange climbers), and the windowbox holds Empress of India Nasturtiums (scarlet with blue-green leaves). These are growing faster than any of the other seeds, which is really rewarding! I plan on using them to spice up salads... the flavor has a bit of a kick, and both greens and flowers are edible.
They're prolific and easy to grow, repell certain things like beetles, and are often used as a "trap" for pests and will attract pollenators which is very important around gourd-pollenating time. They're definitely working at being tastier than the vegetables and herbs... already I caught a slug munching this poor Spitfire (far left leaf).
The Empress of Indias are in a windowbox attatched to the railing because they're more bushy than climby, and they're likely to be the most beautiful color so I wanted to be able to see them easily from my room. You can already see the red tint along the edge of the leaves on this 1-inch seedling.
I nibbled one of the spitfires... tastes a lot like spicy watercress, but with more heat!
They're prolific and easy to grow, repell certain things like beetles, and are often used as a "trap" for pests and will attract pollenators which is very important around gourd-pollenating time. They're definitely working at being tastier than the vegetables and herbs... already I caught a slug munching this poor Spitfire (far left leaf).
The Empress of Indias are in a windowbox attatched to the railing because they're more bushy than climby, and they're likely to be the most beautiful color so I wanted to be able to see them easily from my room. You can already see the red tint along the edge of the leaves on this 1-inch seedling.
I nibbled one of the spitfires... tastes a lot like spicy watercress, but with more heat!
Oregano
Mediterranean Oregano took the longest to sprout, about 3 weeks. It seemed to wait for warmer weather.
The seeds were so tiny I just sprinkled them all over, and the seedlings were microscopic... definitely need to thin!
The seeds were so tiny I just sprinkled them all over, and the seedlings were microscopic... definitely need to thin!
In the bottom left corner is a 3-leafed mutant... of course I'll keep that one.
Peppers
There are two medium-sized pots of Baby Belle peppers... each containing 2 red and 1 yellow-fleshed plant. Because they are "baby," they're supposed to be compact plants and heavy producers.
My mom highly recommended peppers as an abused yet prolific container plant... considering the heat and drought experienced by her outside plants, this is a glowing recommendation! The package says to thin them to every 15", but considering the extremely crowded tiny windowbox my mom used (2 peppers plus a small rose bush plus several daffodils at once), I'm pretty confident that 2 or 3 will fit into each of my 3-gallon pots, and I'll leave it up to nature to see how many sprout.
My mom highly recommended peppers as an abused yet prolific container plant... considering the heat and drought experienced by her outside plants, this is a glowing recommendation! The package says to thin them to every 15", but considering the extremely crowded tiny windowbox my mom used (2 peppers plus a small rose bush plus several daffodils at once), I'm pretty confident that 2 or 3 will fit into each of my 3-gallon pots, and I'll leave it up to nature to see how many sprout.
Poppy
Poppies are a reminder of being home in the country, and will really go well with the splashes of red, bright orange, yellow, and purple in the porch garden. They serve no other purpose in the garden!
This seedling is 1/4th of an inch tall... already giving me glee!
And this one is about 2.5" tall.
Radish
Radishes are everywhere!
The Sparkler White Tips take about 4 weeks to harvest, and the Cherry Belle just 22 days, so repeated plantings are necessary if one wishes to have a constant supply. I have planted Sparklers in all the bigger plant pots (tomato, zucchini, gourd) as well as in the empty spot in the wine barrel, and Cherries in the Radish Bin. I won't be re-planting the bigger plant pots... by then the squash shall be producing shade.
Radish Bin: Every wednesday, I'm planting a tiny row of radishes... theoretically, every wednesday I will be able to harvest one row and replant it, giving me an average of one radish a day. I've begun staggering the rows in a zig-zag, as this allows space for 2 more radishes. I'll expect to be clipping leaves here and there for salad additions when the mood strikes.
* radish bin picture
These are some Sparklers at 26 days in the wine barrel, 2-3 inches wide... definitely nowhere near harvest time (expected at 20-30 days), and it hasn't bulbed at all under the soil. Temperatures have been super chilly up until a few days ago and growth has suddenly spurted, so I'm assuming that they've been so slow due to autumn chill.
The Sparkler White Tips take about 4 weeks to harvest, and the Cherry Belle just 22 days, so repeated plantings are necessary if one wishes to have a constant supply. I have planted Sparklers in all the bigger plant pots (tomato, zucchini, gourd) as well as in the empty spot in the wine barrel, and Cherries in the Radish Bin. I won't be re-planting the bigger plant pots... by then the squash shall be producing shade.
Radish Bin: Every wednesday, I'm planting a tiny row of radishes... theoretically, every wednesday I will be able to harvest one row and replant it, giving me an average of one radish a day. I've begun staggering the rows in a zig-zag, as this allows space for 2 more radishes. I'll expect to be clipping leaves here and there for salad additions when the mood strikes.
* radish bin picture
Here is a tiny sprout! It's about half an inch wide, and deceptively cute.
These are some Sparklers at 26 days in the wine barrel, 2-3 inches wide... definitely nowhere near harvest time (expected at 20-30 days), and it hasn't bulbed at all under the soil. Temperatures have been super chilly up until a few days ago and growth has suddenly spurted, so I'm assuming that they've been so slow due to autumn chill.
Rosemary
Rosemary, the missing herb element! Brought this one home on April 26, 2009.
I've killed rosemary 3 times so far, but probably because there is no direct sunlight indoors and I've started with tiny plants. This time I'll do it right!
The pot's not exactly pretty, but at least it's bigger! When I popped it out of its 4-inch pot, the thing was so root-bound that it gave me the same protective instinct that makes me rescue beta fish from Petco.
I've killed rosemary 3 times so far, but probably because there is no direct sunlight indoors and I've started with tiny plants. This time I'll do it right!
Here is my rosemary baby... or teenager...
The pot's not exactly pretty, but at least it's bigger! When I popped it out of its 4-inch pot, the thing was so root-bound that it gave me the same protective instinct that makes me rescue beta fish from Petco.
Sage
Common sage is in the center of the wine barrel, because it is supposed to grow the largest and stay alive for a few years. I began the seedlings indoors 2 weeks before anything else because I was so impatient.
The sage attracted the first pest... one of the 3 seedlings was leaning over from the weight of a pile of baby aphids at about 4 weeks. I need to thin the seedlings, as there's supposed to just be one every 15".
The sage attracted the first pest... one of the 3 seedlings was leaning over from the weight of a pile of baby aphids at about 4 weeks. I need to thin the seedlings, as there's supposed to just be one every 15".
This is the strongest seedling on easter, along with one of the zinc labels my mom gave me.
Shepherd's Purse
Shepherd's Purse is another plant which grows near my parents... the seed pods are very spicy. They tend to grow in difficult areas such as the edges of roads, which can make them taste a little like car exhaust, so I wanted to grow a small patch.
The seedlings are microscopic when they come up.
At the widest point, this one is the width of a pencil lead.
At the widest point, this one is the width of a pencil lead.
Tomato
Tiger-Like tomatoes all summer long.
At the farmer's market, a friendly boothmaster suggested that as a first-time tomato grower we choose one of 3 types of cherry tomatoes... once he described the Tiger-Like, we were smitten! Red-orange with vertical stripes of lighter orange, very prolific and indeterminate. Our seedling was about 4 inches tall, and because we were newbies and I had regaled him with tales of how much the iguanas loved cherry tomatoes, he gave us a 50-cent (off of $2.50) discount.
We put it into the cauldron after drilling 2 drainage holes because it was the largest container we had, and added a generic tomato cage. There's just something terribly satisfying about growing tomatoes in a cauldron... though I hope the black plastic doesn't overheat the roots. I removed the bottom-most leaves and buried that node under soil... roots will sprout from here and give the plant a stronger root system.
At the farmer's market, a friendly boothmaster suggested that as a first-time tomato grower we choose one of 3 types of cherry tomatoes... once he described the Tiger-Like, we were smitten! Red-orange with vertical stripes of lighter orange, very prolific and indeterminate. Our seedling was about 4 inches tall, and because we were newbies and I had regaled him with tales of how much the iguanas loved cherry tomatoes, he gave us a 50-cent (off of $2.50) discount.
We put it into the cauldron after drilling 2 drainage holes because it was the largest container we had, and added a generic tomato cage. There's just something terribly satisfying about growing tomatoes in a cauldron... though I hope the black plastic doesn't overheat the roots. I removed the bottom-most leaves and buried that node under soil... roots will sprout from here and give the plant a stronger root system.
Radishes are around it for a bit of early harvest fun, and Wormie stands guard.
Thyme
I purchased a small plant of Thyme, because I felt like it was the missing herb element (these days fresh thyme is my favorite, but so expensive).
When the radishes in the wine barrel are ready for harvesting, I will plant the thyme in their place. As an added benefit, it should help keep the aphids away from the sage!
When the radishes in the wine barrel are ready for harvesting, I will plant the thyme in their place. As an added benefit, it should help keep the aphids away from the sage!
Zucchini
Raven Zucchini has one of the highest phytochemical counts of all zucchini due to its very dark green skin, and is also a type that is prolific throughout summer.
As zucchini is my favorite "daily vegetable" for grilling and stir-frying and souping, I planted two large pots of it, about 5 gallons each in mounds (as is done typically in gardens), with radishes around, 3 weeks apart. I'll decide later whether 'tis prudent to cage them as they get gigantic... but I'll definitely have to thin them down to 2-3 per pot.
As zucchini is my favorite "daily vegetable" for grilling and stir-frying and souping, I planted two large pots of it, about 5 gallons each in mounds (as is done typically in gardens), with radishes around, 3 weeks apart. I'll decide later whether 'tis prudent to cage them as they get gigantic... but I'll definitely have to thin them down to 2-3 per pot.
Guardians
My garden will need a bit of protection... from bugs, birds, and possibly bored teenagers or the neighborhood hungry. I'm more paranoid about the latter lately, as someone has begun regularly leaving grocery carts in front of our house, and there's evidence that it's the neighbors living across from our back porch who are having difficulty getting groceries... but I suppose vegetables could have a worse fate than being eaten. Hence, I'm amassing an army of small yet effective back-door bouncers that say "I care about this garden, please don't mess with it."
* picture to come
Rain Gauge Gnome... more like a watering can gauge
* picture to come
Leprechaun Frog: Bringing tackiness to a whole new level!
Wormie: How could you say no to that face?
Garden Gnome (currently unnamed)
Meals
This is where I'll post photos of dishes made with the porch garden's herbs and veggies.
... Eventually!
*Porch Salad
*Porch Salsa
*Porch Kebabs
... Eventually!
*Porch Salad
*Porch Salsa
*Porch Kebabs
Pest Control
I'm sure there will be a Great Pest Battle at some point, but I plan on using purely organic methods, such as soap or garlic sprays, manual work (plucking, trimming, barriers), traps, or ladybugs. This is, of course, in addition to preventative measures using plants such as marigolds, thyme, basil, and nasturtiums to keep bugs off the veggies and herbs. It'll be interesting to see what works.
Pests/methods noted so far:
Aphids:
- Sage, 4/20/09... a pile of babies wilted one seedling, but recovered. Picked off by hand, squished.
- Mint (chocolate only), 4/26/09... oh dear, they LOVE this mint. For three days I've been squishing them, possible 3o total.
- Spitfire Nasturtium, 4/26/09... two babies found here. Squished!
* squishing aphids is supposed to release hormones that both attract ladybugs and freak out the other aphids. I will probably invest in some ladybug larvae a bit later in the season, 'cause for now squishing is keeping things under control but I can see this becoming a large job (not to mention gross).
Slug:
- Spitfire Nasturtium (pests are SUPPOSED to eat this one, it is a trap crop)... ate a third of a seedling leaf, easily recovered. Picked off by hand, tossed over fence (I can't help it, they're cute).
* will try the "stale beer pool" trap if these become a bigger problem.
Pests/methods noted so far:
Aphids:
- Sage, 4/20/09... a pile of babies wilted one seedling, but recovered. Picked off by hand, squished.
- Mint (chocolate only), 4/26/09... oh dear, they LOVE this mint. For three days I've been squishing them, possible 3o total.
- Spitfire Nasturtium, 4/26/09... two babies found here. Squished!
* squishing aphids is supposed to release hormones that both attract ladybugs and freak out the other aphids. I will probably invest in some ladybug larvae a bit later in the season, 'cause for now squishing is keeping things under control but I can see this becoming a large job (not to mention gross).
Slug:
- Spitfire Nasturtium (pests are SUPPOSED to eat this one, it is a trap crop)... ate a third of a seedling leaf, easily recovered. Picked off by hand, tossed over fence (I can't help it, they're cute).
* will try the "stale beer pool" trap if these become a bigger problem.
Sprouting
It's instant-gratification gardening! You don't even need light.
Here I'll explain the sprouting process, and put up photos of the sprouts I've tried.
Fenugreek
My favorite sprout so far... no hull, rapid growth, a fascinating bitter taste that combines really well with sprouted rye bread and agave nectar. But it's the least fun to eat... every once in a while there's a rock-hard unsprouted seed in there, you have to be very careful. Am working to remedy this.
Lentil (Red)
Also a fantastic sprout, this one is very hearty and satisfying, great for packing into sandwiches. It's really difficult to separate out all the hulls... which isn't a problem unless I want to store them in the fridge for a long while (the hulls are dead and will decompose, whereas the lentils just slow their growth).
Quinoa
Pronounced "keen-wah", this hull-free grain is a complete protein. I have just gotten this from Trader Joe's.
To sprout:
- can do very large amounts at once, I've been doing like 1/2 - 1 cup
- Soak: 1-4 hours soaking, stirring and rinsing until the water is clear (quinoa releases a lot of saponins that lend a soapy flavor if you're not careful)
- Put the drained seeds in a container in the fridge at least overnight, rather than into the sprouter. It's a cold-weather grain, so it'll keep sprouting in the fridge. Keeps for 2 weeks, but tastes better in week 1. If sprouted longer outside the fridge, it only keeps for a few days.
Favorite recipe:
- Just eaten raw when the sprout is very long, as a high-protein addition to salads... the quinoa tastes a lot like raw peas or wheatgrass, and is soft.
- Mixed with vanilla soy milk and eaten like cereal when the sprout is short... it has a heartier and almost bready flavor that lends itself well to breakfast. So far when I've eaten this for breakfast, it has me bouncing with energy. If I were to ever become a raw foodist, this would be the way to go!
Sunflower
This seed has a very short sprout time and the taste doesn't change much so it's still "nutty." Also got this from Trader Joe's in a large cheap bag (labeled as Raw).
To sprout:
- Soak 8-12 hours
- After soaking, rub off all the hulls and then discard them by flushing with water. (Leaving the hulls on is a bad idea because they decompose rapidly and will spoil your sprouts)
- Will only need 1-3 cycles of 8-12 hours... once root is as long as the seed, I don't like the taste as much.
Red Clover
These are a lot like alfalfa sprouts that you get in the store. Unfortunately I was distracted and didn't eat them before they went bad.
Mustard
Because mustard's a brassica, its roots will have fuzzy root hairs that look like mold... don't be alarmed! These are delicious, the aftertaste is very mustardy, I think I prefer them only about 2-3 days old. I'll try again... I accidentally sprouted them for too long, and they became strangely too fragrant so I tossed them.
Buckwheat
Major FAIL... the hulls are presenting a problem. I still have a pound of seeds, so after a few more failed attempts I may just end up planting them and making buckwheat greens for salads instead.
Almond
Almonds are "soaks" rather than sprouts, and you only do them 1-2 days. I soaked a half a cup for 24 hours (which brought them up to 1C), then put them in a blender with 4 cups of water and 1 tablespoon agave syrup, strained, and got 4 cups of raw almond milk and about 1/2 cup of almond meal to dry and use in later recipes (like pancakes or bread).
Here I'll explain the sprouting process, and put up photos of the sprouts I've tried.
Fenugreek
My favorite sprout so far... no hull, rapid growth, a fascinating bitter taste that combines really well with sprouted rye bread and agave nectar. But it's the least fun to eat... every once in a while there's a rock-hard unsprouted seed in there, you have to be very careful. Am working to remedy this.
Lentil (Red)
Also a fantastic sprout, this one is very hearty and satisfying, great for packing into sandwiches. It's really difficult to separate out all the hulls... which isn't a problem unless I want to store them in the fridge for a long while (the hulls are dead and will decompose, whereas the lentils just slow their growth).
Quinoa
Pronounced "keen-wah", this hull-free grain is a complete protein. I have just gotten this from Trader Joe's.
To sprout:
- can do very large amounts at once, I've been doing like 1/2 - 1 cup
- Soak: 1-4 hours soaking, stirring and rinsing until the water is clear (quinoa releases a lot of saponins that lend a soapy flavor if you're not careful)
- Put the drained seeds in a container in the fridge at least overnight, rather than into the sprouter. It's a cold-weather grain, so it'll keep sprouting in the fridge. Keeps for 2 weeks, but tastes better in week 1. If sprouted longer outside the fridge, it only keeps for a few days.
Favorite recipe:
- Just eaten raw when the sprout is very long, as a high-protein addition to salads... the quinoa tastes a lot like raw peas or wheatgrass, and is soft.
- Mixed with vanilla soy milk and eaten like cereal when the sprout is short... it has a heartier and almost bready flavor that lends itself well to breakfast. So far when I've eaten this for breakfast, it has me bouncing with energy. If I were to ever become a raw foodist, this would be the way to go!
Sunflower
This seed has a very short sprout time and the taste doesn't change much so it's still "nutty." Also got this from Trader Joe's in a large cheap bag (labeled as Raw).
To sprout:
- Soak 8-12 hours
- After soaking, rub off all the hulls and then discard them by flushing with water. (Leaving the hulls on is a bad idea because they decompose rapidly and will spoil your sprouts)
- Will only need 1-3 cycles of 8-12 hours... once root is as long as the seed, I don't like the taste as much.
Red Clover
These are a lot like alfalfa sprouts that you get in the store. Unfortunately I was distracted and didn't eat them before they went bad.
Mustard
Because mustard's a brassica, its roots will have fuzzy root hairs that look like mold... don't be alarmed! These are delicious, the aftertaste is very mustardy, I think I prefer them only about 2-3 days old. I'll try again... I accidentally sprouted them for too long, and they became strangely too fragrant so I tossed them.
Buckwheat
Major FAIL... the hulls are presenting a problem. I still have a pound of seeds, so after a few more failed attempts I may just end up planting them and making buckwheat greens for salads instead.
Almond
Almonds are "soaks" rather than sprouts, and you only do them 1-2 days. I soaked a half a cup for 24 hours (which brought them up to 1C), then put them in a blender with 4 cups of water and 1 tablespoon agave syrup, strained, and got 4 cups of raw almond milk and about 1/2 cup of almond meal to dry and use in later recipes (like pancakes or bread).
My first almond milk experiment:
Tools & Toys
A catch-all post for other random happenings.
The Hook holds a hummingbird feeder and a hanging basket of spitfire nasturtiums (which should trail over the edge of the railing). We set it up at night, and by the next early afternoon I caught a hummingbird sitting and slurping at the feeder. Our recipe is the same one you find everywhere online: 1 part white sugar to 4 parts water. I was considering adding some beetroot powder to the mix to help the birds find it, but obviously that is not needed!
Soon we'll get the grill out of storage and put it on the north end of the porch... it's so inviting now that we want to actually spend time out there!
As of 4/24/09, the Shepherd's Hook is up!
The Hook holds a hummingbird feeder and a hanging basket of spitfire nasturtiums (which should trail over the edge of the railing). We set it up at night, and by the next early afternoon I caught a hummingbird sitting and slurping at the feeder. Our recipe is the same one you find everywhere online: 1 part white sugar to 4 parts water. I was considering adding some beetroot powder to the mix to help the birds find it, but obviously that is not needed!
Soon we'll get the grill out of storage and put it on the north end of the porch... it's so inviting now that we want to actually spend time out there!
The Trees
There are four plants which are not vegetables or flowers, and which will grow so slowly that no updates are needed... but they bear mentioning as well.
Bonzai (Jack Pine): Each of us planted a seed... hopefully they sprout soon.
Japanese Maple: We bought this tree from the same farmer's market guy who sold us a tomato, and transplanted it to a bigger pot right away. The new pot should keep it happy for 8 or so years.
Sago Palm: This palm was purchased very cheaply at Costco and is probably 3-4 years old... we'd been wanting one for a while, so it was too good of a deal to pass up.
Avocado Tree: This tree is ridiculously small for being at least 6 years old, but as an indoor plant with no direct light ever it grew much too spindly and slowly. I put it outside and cut its height in half... after a scary 2 months of losing leaves and battling the elements, it grew real bark and sprouted new sun-tolerant foliage. It is a much happier plant these days.
Bonzai (Jack Pine): Each of us planted a seed... hopefully they sprout soon.
Japanese Maple: We bought this tree from the same farmer's market guy who sold us a tomato, and transplanted it to a bigger pot right away. The new pot should keep it happy for 8 or so years.
Sago Palm: This palm was purchased very cheaply at Costco and is probably 3-4 years old... we'd been wanting one for a while, so it was too good of a deal to pass up.
Avocado Tree: This tree is ridiculously small for being at least 6 years old, but as an indoor plant with no direct light ever it grew much too spindly and slowly. I put it outside and cut its height in half... after a scary 2 months of losing leaves and battling the elements, it grew real bark and sprouted new sun-tolerant foliage. It is a much happier plant these days.
The Wine Barrel
There should be a page devoted to the Wine Barrel, which was what began the descent into gardening madness. We picked it up in Napa after a romantic weekend planning wedding things, and it was the first thing we filled and planted. The remains of wine are flaked over the insides of the barrel, and it smells heavenly when freshly wet.
Map:
- Center: Sage (and garden gnome)
- North (Right): Oregano
- East (Bottom, near door): Radishes... to be replaced by Thyme
- South (Left): Cilantro/Coriander
- West (Top, near porch railing): Garlic Chives (and rain gauge gnome)
We used an entire tub of the worm compost, which had been going for about a year and was a rich crumbly black, plus a bunch of unfertilized cheap soil, and a few inches of pebbles at the bottom for optimal drainage.
I'll post photos of the progression here!
Map:
- Center: Sage (and garden gnome)
- North (Right): Oregano
- East (Bottom, near door): Radishes... to be replaced by Thyme
- South (Left): Cilantro/Coriander
- West (Top, near porch railing): Garlic Chives (and rain gauge gnome)
We used an entire tub of the worm compost, which had been going for about a year and was a rich crumbly black, plus a bunch of unfertilized cheap soil, and a few inches of pebbles at the bottom for optimal drainage.
I'll post photos of the progression here!
April 20, 2009: 1 month old
Worm Composting
I've had a worm compost bin going for about a year, but have been really lazy about putting my food scraps in it. Using it for the wine barrel was perfect, and now that I have a bunch of plants which will want lots of worm tea, I have much more motivation to keep up with the composting.
I'm also lazy about describing the composting process.
*note: do it!
Proof that worm compost is perfect for growing plants: This used to be the bottom slice off a bunch of bok choy, but it grew and stalked and flowered in the year-old bin within a few weeks despite a lack of air flow or light. The hairs at the base of the bok choy are a bunch of sprouted apple seeds. If you want to sprout anything (especially avocados), put it in a worm bin and forget about it for a while!
I'm also lazy about describing the composting process.
*note: do it!
Proof that worm compost is perfect for growing plants: This used to be the bottom slice off a bunch of bok choy, but it grew and stalked and flowered in the year-old bin within a few weeks despite a lack of air flow or light. The hairs at the base of the bok choy are a bunch of sprouted apple seeds. If you want to sprout anything (especially avocados), put it in a worm bin and forget about it for a while!
View of the Porch
I'll put up fuller porch views here, so that you can get a better feel for the space.
4/26/09:
Yeah, the rotted-to-powder carpet and dying broken plastic chairs and dead air conditioning unit are kinda classy... they were left here by previous renters, I'm working on getting rid of them. It's so hard to get everything in the photo, there are at least 8 pots not visible. Eventually we'll put the outdoor grill against that northern railing where the chairs are.
Sprouts: Mung Bean
Here is 1/4th cup of dry mung beans.
Soak for 8-12 hours:
The 1/4th cup expands to 5/8th of a cup after 10 hours.
The 1/4th cup expands to 5/8th of a cup after 10 hours.
Place in sprouter, and rinse every 8-12 hours.
After 48 hours: Huge!
After 48 hours: Huge!
Diary Archives
I'll transfer stuff here once the Diary gets too full. Nobody wants to see lists of entries, but I might want to refer back to my notes.
Update Post Archives
I'll transfer stuff here once THE Update Post gets too full. Nobody wants to see lists of updates, but I might want to refer back to my notes.
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