All posts by Jordan Charbonneau

Garden Advice

Fall Gardening Checklist

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For many fall seems like the time when things begin to wind down. It’s time for hot meals, enjoying the harvest, and snuggling up by the fire. However seasoned gardeners know that spending more time in your garden in the fall can lead to an easier spring. There’s still plenty of projects!

Sow fall crops.

There’s actually many varieties that are great for fall planting. Plants like garlic and winter wheat do best with a start in the cool months of fall. There’s also many root vegetables like carrots, beets, radishes, and turnips that can provide a late harvest along with hardy greens like arugula, pak choi, spinach, and mustards. Depending on your zone you may need to use season extenders like low tunnels and cold frames to keep your garden alive in late fall and winter.

Make sure there’s no exposed soil!

This is super important to maintaining a healthy and productive garden. Leaving soil exposed kills off beneficial fungi, bacteria, and insects. It also makes soil vulnerable to erosion and allows weeds to get an early hold in the spring.

The best way to combat this is though the use of cover crops. You can find more about planting fall cover crops and Southern Exposure’s offerings from this article, Fall Cover Crops & Their Importance. You can even use some traditional food crops (like mustard greens) as cover crops! If you cannot plant a cover crop at least consider covering the garden in mulch such as old leaves, hay, straw, or shredded newspaper. These block weeds, provide habitat for beneficial insects, and hold moisture which is necessary for good bacteria and fungi to thrive.

Plant some perennials.

There’s also many perennials you can add to your garden in fall. Perennial onions and certain flower bulbs like crocuses and daffodils are great for fall planting. Many fruit and nut trees and bushes can be fall planted as well.

Mulch existing perennials.

Placing mulch around the base of existing perennials can help prevent frost from reaching killing the roots (especially important with newly established plants). It can also help prevent weeds in the spring while you’re busy with spring planting and as it breaks down it will add nutrients to the soil. When mulching try to avoid making a thick “volcano” mulch mound around the trunk or base of the plant. Piles of mulch like this provide places for rodents to hid and chew on your plants.

Take care of your tools and equipment. Speaking of tools, you will definitely feel the need for a Cordless hedge trimmer for your garden, as this device works wonders in maintaining the aesthetics of your garden.

Fall maintenance can help keep your garden tools in tip top shape. Make sure to brush at least most of the dirt off your tools and sharpen any that need it. Some people use a bucket full of sand and old vegetable oil to plunge bladed tools (like shovels) into to get them extra clean and sharp after the big chunks of dirt have been removed. You may also want to sand down and rub linseed oil on any wooden handled tools that need it. Any equipment that uses fuel like rototillers should be drained or run out of fuel for winter. This is because leaving fuel for that long without running the equipment can plug up carburetors.

If there’s tools or equipment that need replaced or equipment which needs professional maintenance it’s best to get it over with in the fall without the pressure of spring planting looming.

Start Planning for next year.

Garden Planner Example (2018 Mintlaw Allotment)

While not everyone may be enthused about having an extensive plan for their garden having a few basics mapped out can help you create an easier to manage and more productive garden. Planning should include looking at what seeds you still have or have saved considering what seeds you’d like to purchase and reconciling that with how much your garden will actually fit (not as many as anyone wants to believe). You should also consider a crop rotation including any areas that will be in cover crops. You can find the Southern Exposure garden planner to help with that here. You may also choose to consider your seed starting set up for next year. Some garden supply stores will have sales in the fall which you can take advantage of instead of paying full price next spring.

Test and amend your soil.

People typically test their soil and add amendments in the spring but there’s no reason not to get this checked off in the fall. It’s actually preferable to add things like manure in the fall so that it decomposes as much as possible before planting.

Leave some things alone.

The rest of this article may add a bunch of projects to your to do list but here’s one thing you can skip. Don’t cut down, rake, and remove all the dead plant material from your garden unless you’re combating a specific disease or insect that overwinters in the material. While you may think your garden looks tidier barren this plant material actually helps many beneficial insects survive the winter.

Get a step ahead in your garden while the weather is cool and pleasant. By doing some basic fall tasks you can be prepared for spring planting and get crops in the ground right on time. You may also end up with a healthier more productive garden without too much effort. Happy autumn!

Garden Advice

A Brief History of Garlic

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Turkish Red Hardneck Garlic

Garlic’s easy cultivation and powerful flavor has made it a favorite for farmers and chefs alike. It’s is an unbelievably common ingredient in food today worldwide but few people realize that garlic is one of the oldest known horticultural crops. Evidence from historical records suggests that garlic has been cultivated for at least 5000 years! There are references to its use found from ancient Egypt, India, and China.

Garlic is believed to be originally native to Central Asia as this is where it can currently be found growing wild. Many plants referred to as “wild garlic” worldwide are members of the Allium family (leeks, onions, shallots, chives) but are not in fact true garlic or Allium Sativum. All cultivated garlic comes from two subspecies A. sativum var. ophioscorodon and A. sativum var. sativum. Like many “wild garlics” elephant garlic, though tasty, is not a a “true garlic” but is instead a member of the onion genus.

Garlic Scapes

A. sativum var. ophioscorodon often referred to simply as ophioscorodon are the hardneck garlics. They are generally grown in cooler northern climates and typically produce fewer but larger cloves. They also produce garlic scapes or flower heads. These are generally cut off before they open and eaten. This allows the garlic to put energy into the bulb rather than flowering.

A. sativum var. sativum are the softenck garlics. They do better in hotter climates farther south than hardneck garlics do. They’re also favored for braiding and their ability to keep extremely well in storage.

The cultivation of garlic probably came about because it was easy for people to pull up and travel with for later use or to plant somewhere else. Garlic cultivation may have also been a quickly taken up by humans because of it’s ability to reproduce both sexually and asexually. Meaning that garlic can make seed, combining genes with other garlic plants, but it is also very simple to grow garlic clones from individual cloves.

Another reason garlic may have quickly become so popular and widespread is because it grows well in a wide range of climates and soil conditions. Garlic is also very hardy and susceptible to few diseases and pests. So much so that in modern gardens it’s used as a companion plant to deter certain pests.

As people traveled and traded garlic’s use and cultivation spread. Little is known about most of its first travels around Asia but it is documented that garlic was first brought to Europe by the Crusaders.

Interestingly garlic has played more than a culinary role in human history. It’s been used for both spiritual and medicinal purposes through the years. In fact, it’s the most widely recognized medicinal herb.

In medieval times it was believed that garlic could ward off all types of evil. A belief that easily lent garlic for use in warding off vampires. Many cultures also believed that garlic was an aphrodisiac or held special powers relating to love. In the Middle Ages it was grown by the monasteries for its healing powers.

In ancient Greece garlic was given to athletes as it was believed to enhance their power and in ancient Egypt it was often fed to commoners and slaves to keep them healthy and working well. This belief also led to it’s use in feeding both Greek and Egyptian warriors as well as Roman soldiers and sailors who needed to be strong.

Garlic’s use as an herbal remedy is as varied as it is widespread. In ancient China garlic was prescribed for respiratory ailments, digestive issues, diarrhea, and parasites. It was also used in combination with other herbs to treat fatigue, impotency, headaches, and insomnia. It was used similarly in ancient India plus was prescribed to fight infections.

Today garlic is most renowned for its pungent flavor but has also gained some scientific credibility as a medicinal herb. Though there isn’t conclusive evidence some studies suggest that garlic can reduce blood pressure and cholesterol, boost your immune system, and help the body fight off illness and infection through its anti-inflammatory and antibacterial properties.

Garlic’s story is ultimately a human story. This one plant has been handed down, shaping people’s meals (and possibly health) for 5000 years. If there’s an easy to grow plant that deserves a place in the home garden surely it’s garlic.

Remember garlic is planted in the fall so the time to start yours is now!

Recipes

DIY Natural Food Coloring from Garden Vegetables

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Many people are starting to turn away from heavily processed foods toward more wholesome natural diets. While whole grains, fruits, and vegetables are great sometimes you just need to make cupcakes with bright pink frosting. Thankfully you don’t need to turn to artificial colors to make fun, colorful food. These easy, natural, DIY food colorings can brighten up a homemade birthday cake or help you craft a colorful smoothies without chemical additives.

Beets (pink/red)

Peel and slice beets as thinly as possible and place on a single layer on a dehydrator tray. You can dry them at about 135°F or on your dehydrator’s fruit or vegetable setting. Dehydrate your beets until they’re fully dry and brittle.

Then it’s time to powder your beets. This can be done with a food processor, blender, or even a mortar and pestle. Whatever you choose you’ll want to get the powder as fine as possible so it blends well with the food you’re trying to color.

As with many vegetable based dyes the color may not be as strong as you’d expect. Beets may give you more of a pink color than darker red. You can use more beet powder however it will be a balance between adding enough for the color and adding too much powder to your recipe.

Unfortunately with beets and many vegetable dyes they can be affected by baking so you may want to stick with non-baked items like frostings.    

Spinach (green)

Winter Bloomsdale Spinach

Spinach should be rinsed and then dehydrated. For the best color it should be dehydrated as soon as possible after harvest. Place it on a single layer on a tray. It won’t take nearly as long to dry as the beets but once again you’ll want to ensure its fully dried so it can be powdered and stored without molding.

Turmeric (yellow)

As many canners and fiber artists will know turmeric can be used to create a vibrant yellow color. It’s often used in bread and butter pickle recipes giving them their yellowish appearance.

Turmeric is not a commonly homegrown spice but it can be done. It is a rhizomatous plant in the ginger family. Check out How to Grow Your Own Turmeric Indoors from Rodale’s Organic Life.

Carrots (orange or purple)

Carrots can be processed almost exactly like beets to offer an orange or purple color depending on the variety. However carrots do not need to be peeled like beets but you’ll want to wash them well before processing.

Sweet Potatoes (orange or purple)

All Purple Sweet Potato

Like carrots sweet potatoes will give you either a purple or orange food coloring depending upon the variety you choose. Unlike carrots and beets you’ll want to use cooked sweet potato puree not powder. Simply peel, chop, boil and then puree your potatoes.

Blue Butterfly Pea (blue or purple)

Like turmeric this plant isn’t super common in backyard vegetable gardens but it is easy enough to grow. It’s commonly grown in Asia and the flowers are used as an herbal tea. The tea can be used to make beverages blue or you can add a touch of lemon juice to turn the tea purple. For other recipes the dried flowers can be powdered and added as food coloring.

Red Cabbage (blue)

Surprisingly red cabbage juice makes a blue food coloring. You can use a juicer or just blend the cabbage up, place all the cabbage into some cheesecloth and squeeze as much juice out as possible (read these Tips on choosing a veggie juicer before you go on about it). For a more vibrant blue baking soda can be mixed into the juice. Start with adding just a little until you see results.

No one eats a perfectly healthy diet but by utilizing your backyard vegetable garden and spice cabinet you can have fun, colorful food while avoiding artificial colors. They may not be perfect matches for artificial food coloring but vegetable food colorings are surprisingly easy to make and use. So try your hand at homemade colorful pasta or add icing to some cookies for Halloween!

Have you ever used a natural food coloring?