Fall Garden Tip

Fall Garden Tip

As the growing season comes to an end, here at Edible Eden we are putting the gardens in our care to bed for the winter. We start by pulling out all the spent (or mostly finished) crops. Plants that carry heavy disease loads like tomatoes and squash should not be put into the compost pile. Either let them decompose somewhere away from your garden, put them in with chickens or other livestock or even (sigh) put them in the garbage. There are just too many disease spores and pests that can contaminate your home compost.

Then we take down and store trellis materials, work compost into the beds, plant garlic, and cover it with straw mulch.

In some in-ground gardens we also sow cover crop seed. I tend to opt for cover crops for in-ground gardens as opposed to raised beds as I find it’s difficult to chop them up and till them in in a raised bed context in the spring time. Cover crops prevent more invasive weeds from taking root and some (like vetch or winter peas) will fix nitrogen in the soil, adding fertility for next spring. The trick is that you have to chop them up with a flail mower or scythe and till them into the soil a few weeks before planting if you are to get the most out of them.

A good place to start is with Austrian Winter Peas. While the pea itself is not edible, both the tender pea shoots and the flowers are delicious and an added benefit to using the plant as a cover crop.

You've Got Kale!

We are happy to share an article written by Farmer Josh was recently published in JMore magazine. Check out what he has to say about fall gardening!

https://www.jmoreliving.com/2017/09/27/youve-got-kale/

DIY Lavender Vanilla Sugar Scrub!

DIY Lavender Vanilla Sugar Scrub

As much as we talk about growing healthy food for the body, we can also use the herbs and foods we grow for the skin.  The herbs you grow in your garden - lavender, lemongrass, thyme - have fantastic relaxing and nourishing qualities that work well in skin care formulas.

There are endless possibilities in the world of home made beauty products, but here we’ll highlight just one, a personal favorite: the simple yet decadent Lavender Vanilla Sugar Scrub.  

Mix together:

-¼ cup brown sugar

-¼ cup white sugar

-1.5 tbs oil (coconut, cocoa butter, sweet almond, olive oil, avocado oil are all good options)

-5-10 drops lavender essential oil

-¼ tsp vanilla extract

You can add additional exfoliants from your garden such as lavender leaves and seeds, borage, evening primrose, cleome flower seeds, and more!

Interested in making more natural beauty products? Try one of our Eco Spa classes at the Station North Tool Library, where we’ll make 3 different natural recipes for you to take home. Class schedule here: http://www.stationnorthtoollibrary.org/classes-1/

How to Plan Your Garden: Start Early!

I hope you are reading this somewhere cozy enjoying that delicious sensation of being warm and safe when it is cold and wintery outside. The past few days have finally brought what feels like real winter temperatures to the MidAtlantic region, the tender annuals are brown and dry, and thoughts of the garden’s fresh bounty seem distant.

One thing I love about a four-season climate is the opportunity to rest, reflect, recharge and plan between growing seasons. While we know that the old adage “make a plan and make god laugh” certainly holds true with any sort of farming or gardening, it’s also true that a garden plan can serve as a vital road map when navigating the fluctuations and challenges of a growing season.

Here at Edible Eden we create garden plans using Excel (although there are numerous aps and programs these days that purport to simplify the process). I like the Excel solution because it allows me to think strategically about the varieties, successions and rotations I want to include in my plan. Of course if your plan calls for a March 2 seeding of radishes and March 2 is a blizzard with frozen solid soil…obviously you will need to shift your timeline, but having the basic road map of how many of any given crop to plant where, on what date really helps maximize your yield because you an estimate how many successions you can fit into any given space.

One of the things I love about both landscape design and garden planning is that you are applying a blend of creativity and knowledge across a spectrum of dimensions- certainly time, space, height…but also temperature; remember that the same beet that claims 50 days until harvest in June will take a lot longer to reach maturity in the fall as the hours of sunlight wane and growth slows down (even if the temperatures stay warm).

That brings me to the question of timing. It would be fantastic if there was a hard and fast rule about any given element of garden timing. The truth is- especially in light of climate change- getting the timing right in your garden is like learning to dance on a moving carpet.

This past year I had all my tomato plants in the ground by the end of May and felt very proud of myself. And when the weather conditions conspired to welcome in heavy populations of fungal diseases and blight, most of my tomatoes died and I was very sad.

Meanwhile my wife, who cannot tolerate to see a plant die, had been nagging me to plant the left over tomato seedlings that were dying slowly on our deck all summer long- long past the point in the season that it isn’t worth planting. She just couldn’t stand to see them die; so against all my recriminations and judgements, finally she went and planted tomatoes all over the yard in late July…

Can you guess what happened? The late planting avoided the worst of the fungal diseases, and the warm weather lasted longer than usual…and we were picking ripe tomatoes for Thanksgiving dinner!

All this to say, the winter is a great time to plan, dream and prepare for the growing season even though you never know how the season will play out!

You most likely will want to order any seeds you are purchasing in January. And If you’d like

some help with your garden plan contact Edible Eden for a customized road map for your 2017 growing season.

What is Reemay? Every Farmer's Favorite Fabric

You may have seen it your neighborhood -- the spider webs, cackling pumpkins and plastic skeletons have been replaced by gourds and hand-traced turkeys taped to the window. October has come and gone, and Thanksgiving is quick on its heels. For gardeners nationwide, the next thirty days are a last breath of life before the winter freeze. Many are wondering how to get the most out of their edibles before it’s too late.

Here at Edible Eden, the start of November harkens the beginning of Reemay season. What is Reemay? Reemay is a type of cloth-like fabric, generally made of polyester or polypropylene, which can be stretched over just about any garden plant. The fabric lets in about 75% of all sunlight while helping the plant retain heat and ward off bugs. As the weather gets colder, Reemay is crucial for extending the life of your garden.

Reemay should be set up as soon as the weather starts to turn, we recommend getting it up as soon as possible! Leave it on through the New Year, by which point even a covering of Reemay won’t be enough to ward off the winter.

Reemay is perfect for any late fall crops, like cabbage, kale, arugula, spinach  or carrots. By waiting as long as possible to harvest them, they grow sweeter. Reemay fabric can extend the life of your garden by several months and can result in plenty of extra pounds of produce. If you have even a couple of food plants in your garden, It makes sense to consider covering them for the next couple months.

To set up Reemay, we first stretch metal or PVC hoops over the garden to suspend the Reemay without crushing the plants. The fabric is anchored by garden staples pushed into the soil, or, if you’re on a budget, weighed down by rocks.

Interested in ensuring your fall harvest is as bountiful as possible? The garden gurus at Edible Eden can get your Reemay set up in an quick afternoon session. To learn more visit edibledenfoodscapes.com/contact.

Seasons of Abundance: Farm-to-Table Thanksgiving Ideas

Thanksgiving is such a confusing holiday! It’s simultaneously cozy and delicious and so hypocritical. There’s the historical injustice to consider and then there’s the factory farmed Butterball: monstrous animals so over-engineered they can’t even mate on their own. And yet, is there a better feast than the Thanksgiving shmorgasborg of autumnal abundance? Is there a meat more savory and delicious then a pasture-raised, heritage breed turkey roasted to perfection? Here in the MidAtlantic we can grow most of the components of a Thanksgiving feast right in our yards, and the holiday really gives us an opportunity to enjoy the bounty of our harvest! Here are some farm-to-table Thanksgiving ideas you can try this season. 

This year we planted sweet potatoes in raised beds and they went nuts! Some tubers were big as my arm. Sweet potatoes, like winter squash, can be harvested, cured and held in a root cellar until their starring role in the big meal. If your sweet potatoes are visually perfect you will most likely candy roast them in chunks, but if the bugs have been nibbling them, never fear, just trim the ugly spots, boil the rest and make a mashed sweet potato casserole with brown sugar and pears (or marshmallows but you didn’t hear that part from me).

Hearty fall greens like kale and collards are still growing despite the mild frosts we have had so far. Those greens start getting sweeter and sweeter as the frost brings out the sugars. They are fantastic sautéed in olive oil and served with fried shallots and pumpkin seeds on top for a healthy side dish even the vegans will love.

Some other great farm-to-table Thanksgiving ideas: apples and pears have been ripening over the past few weeks and bring a wonderful crunch to any dish. Consider a ultra-local Thanksgiving salad incorporating arugula, red meat radish, honey crisp apple and purple onion. Don’t forget a rice pilaf with wild rice, baby carrots, onions and thinly sliced shiitake mushrooms from the logs for another hearty side dish. I like to season mine with cinnamon, nutmeg and chicken broth.

Want to really confuse your cousin? Slice up a kolrabi, drizzle with lemon juice and sprinkle with salt for an appetizer none of your relatives will recognize.

Another exciting, garden-to-gourmet Thanksgiving dish features mini-pumpkins. I had always thought of those little 4 inch pumpkins as ornamental; turns out they’re delicious! Scoop out the seeds and bake them with sage leaf, butter and a sliver of garlic, or consider stuffing them with other creative fillings like minced lamb or even cheesecake.

My thanksgiving tradition is to go up to one of my farm mentor’s farms and help slaughter turkeys for a day in return for the bird of my choice. Homer raises his birds on pasture and they peck on the freshest grass and bugs until their big day. Possibly an odd choice for a lapsed passionate vegetarian, but that way I get to avoid the quandary of how ethical/economical I want to be regarding the turkey I purchase.

While today supermarkets give away free turkeys as a marketing gimmick, our ancestors’ harvests were dictated by the weather, luck and hard work. These farm-to-table Thanksgiving ideas take us back to the very roots of the holiday. Growing food and learning about what it takes to get an abundant harvest helps me feel connected to those that came before me; a universal and yet ultra-local birthright that connects us to the seasons, the earth and to ourselves.

Cherry Tomato Ginger Jam

Here is a recipe for one of my favorite things to do with the end of the season glut of cherry tomatoes.

ingredients

4 qts Cherry tomatoes (any color)

1/4 cup fresh ginger, grated

Sugar, around 8 cups

1/4 cup lemon juice or apple cider vinegar

1 teaspoon salt

instructions

1. Place the tomatoes in a thick bottomed pot and begin cooking over medium flame.

2. Mash with a potato masher. Once they have begun looking like sauce, use an immersion blender to puree (optional).

3. Add the ginger, salt and lemon.

4. Now add your sugar- you have some leeway with the quantity of sugar- you want to add enough that the color and texture of the jam changes and looks more like jam and less like tomato sauce.

5. In general you can estimate around a cup of sugar per cup of tomato puree.

6. Now cook the mixture down until it reaches the texture you are looking for.

7. I put a few little plates in the freezer and when I think the jam is ready I test the texture by putting a spoonful on a frozen plate, returning to the freezer for a couple minutes and then tasting. This way you can both assess the ultimate texture of the finished jam as well as adjust the seasoning.

2016 Growing Season Breaking Early!

Did you know that Edible Eden sources most of our beautiful organic veggie seedlings from one of our best farming mentors Jack Gurley of Calvert's Gift farm? Jack has been making a living growing organic produce for the past 20 years or so and if someone knows the answers to all those endless farming questions...it's him. He has also been mentoring young farmers through Chesapeake Alliance for Sustainable Agriculture for the past several years and Edible Eden founder Josh Rosenstein had the amazing opportunity to participate in that program back in 2012. Jack has been watching the weather and the paying attention to the nuances of the seasons in this area for many years so- when he says this season is starting early...we believe him.

What that means is that while usually we wait until at least May 15th to plant warm season crops outside, this season we can start by May 1st. It also means many of our early season crops should grow faster and get tired sooner so keep your eyes on your lettuces! On the down side, it means we'll most likely have less time to enjoy our tender spring greens before they will need to make way for the warm season crops like tomatoes and cucumbers.

One new thing we are trying out this year is planting spinach seedlings instead of direct seeding. Jack made us trays of densely planted and beautifully germinated spinach seedlings and we have been planting them out all over the place. This allows us to space the little spinach plants more uniformly and get more succulent, healthy spinach leaves from smaller spaces. It also allows us to get a two week jump on the season as the seedlings are already a couple weeks old when we plant them.

Make sure to notice your spinach this year and let's see if this new way of planting does well!

Read the rest of the April edition of the Gardener's Monthly Almanac here

Gardening Tips: Show Your Planter Boxes Some Love and Drain Them

As many gardening gurus, books and videos will tell you- there are lots of tips and tricks to growing food successfully. Choosing the right spot, planting the right crop for the right conditions at the right time, sun, water and nutrients are all important.

Maybe more then any other mistake however, Edible Eden is seemingly always fixing people's gardens and containers that have been built without adequate drainage. 
Whether we are talking about a raised bed built with heavy duty tarp material underneath it, planter boxes with no holes in the bottom, or decorative clay containers that have not been drilled through- people everywhere try to grow in containers that don't have enough drainage.

This is not rocket science folks- if the water cannot get out the bottom of whatever you are trying to grow in...the plant will not thrive. Plant roots need to be able to take up nutrients and water from the soil, but that same water becomes a killer if it can't move through the soil and drain away. Without drainage holes, that water sits in the container creating anaerobic conditions and rotting the plants' roots. Very few plants can survive such conditions and even if they don't die they will be stunted and weak.

Recently we re-did seven hefty deck boxes that had been built solidly with a complete lack of drainage holes. This means we had to remove anything planted there, take out all the soil, drill holes, lay in gravel and then replace all the soil. This is a big job and can get expensive if you are hiring someone else to do it! It's so much easier to make sure your containers and beds have appropriate drainage before filling them with soil and plants.

If you are planning a new garden or getting ready to plant some containers make sure to contact Edible Eden for an initial consultation so we can make sure it's done right the first time!

Hearty Winter Supper with Steamed Greens

There's not much to eat in the garden in February, but coldframe spinach is still looking good and all the weeks of frost have really brought out those sugars. I like to brave the snow to harvest it and then steam it up and serve with a hearty wheat bulgar pilaf, a couple of fried eggs, and a simple sausage onion fry-up. Choose a jar of whatever you pickled last season and add some zing as well as live-culture goodness.  

Stirrings of Spring

By Farmer Josh

With the snow coming down outside, huddled in front of the heater, you wouldn't think that spring was on its way. But while we are shoveling our sidewalks and staying home from work and school, nature is beginning to take the deep inhale that precedes the exhale of spring madness.

The light is growing. Starting at the winter solstice in December we have been gradually getting just a little bit more sunlight each day, and under the snow, under the frozen ground, the plants can feel it. It's time to tap maple trees because the sap is running. Likewise it's time to begin pruning some types of dormant fruit trees and grape vines in anticipation of their waking up. Vegetable farmers in our area are starting their first seeds beneath lights in basements and living rooms. The alliums: those straight early soldiers are beginning their long trek to April (when they finally get to go outside). For those with high tunnels, the first succession of tomatoes are sending up spunky cotyledons, rearing up their heads to the lights.

Here at Edible Eden we are also feeling the stirrings of the coming season. Josh Russakis joined the team as PR and Marketing strategist and now things that seemed to be forever on the “one day” pile, are actually happening. Check out our new online and social media presence: follow us on Twitter, see some sweet garden and produce shots on Instagram, and check out our blog to find some great farm-to-table recipes, gardening tips and produce porn.

We are also excited to be working with the St Paul Lower school on their school garden program. While the sleet and snow pile up outside we are working to design an amazing educational garden emphasizing experiential education opportunities across a spectrum of subject matters.

In other news we have begun working with Kitchen Table Consultants on our financial plan. KTC is a cool and innovative consultancy that works with small farmers and food entrepreneurs on their financial plans and business models.

Did you know that Edible Eden offers a whole series of wellness programs and workshops from fruit tree care to food preservation? If you'd like to see urban homestead style workshops at your senior center, community center, faith community, or place of work: feel free to put us in touch with your wellness director.

We'll also be offering some workshops around town this spring. Catch us on March 13 at Valley View farms for a free session on growing fruit trees and berries and don't miss the Grow Center program on April 9-10 through the Baltimore City Planning Department.

Edible Eden is growing into its mission and purpose, which is to support people in the Baltimore area in eating more sustainably raised, ultra local, healthy, organic, food. We believe that through doing this we can build soil tilth, support biodiversity, and help our customers live healthier, more sustainable, more delicious lives.

If you are ready to get started on your food journey in 2016: drop us a line to set up your initial consultation.

Read the rest of the March edition of the Gardener's Monthly Almanac here

Time to Prune the Grapes!

Now is a great time to prune your grape vines. While most fruit trees and vines need some pruning, in order to get healthy, abundant grapes: you actually have to remove between 70% and 90% of the plant every year!

Grapes fruit on one year old wood: which means, say a main trunk sprouts a vine in spring, that vine grows all summer and fall, and that winter it turns grey and smooth. The following year it sends out shoots which bear clusters of grapes. By the next year, it looks shaggy and has dark peeling bark on it and no longer bears fruit. So in pruning: keep that in mind and seek to “think like a grapevine”.

There are many methods and styles of pruning grapes which are more or less appropriate to different varieties, trellising styles and climates. In the MidAtlantic, we have three basic types of grapes we can grow.

• The Labrusca varieties are descended from an American grape and tend to produce fruit further along their vines, so they are ideally pruned in the Kniffen or Cane pruned style.

• Vinifera, decended from French grapes, and Muscadines, a southern variety, bear closer to their trunk and hence are better suited to the Spur pruning style.

If you are struggling with your vines, consider giving us a call. Edible Eden will beat any vine back into submission, no matter how grisly!

Fall Greens Container Garden

Different kinds of fall greens are good to grow together in a single container. Different varieties of kale along with tat soi, arugula, mizuna and mustard greens grow at similar paces in similar conditions and are easy to seed.

Taken together they create a container that is both aesthetic as well as delicious. Start planting in late August and early September for ongoing yields throughout the fall. Scatter mixed seeds into potting soil and clover with a very thin layer of soil. Water gently and keep moist as the seeds germinate. Clear-cut baby greens for a crisp fall salad and wait for regrowth or wait until the plants get a little bigger and harvest select leaves.

My favorites would be:

• Toscano Kale

• Red Russian kale

• Siberian kale

• Mizuna

• Tat soi

• Red Giant mustard

• Golden frills mustard

Winter Salad

Colorful winter salad with red meat radish and Asian pear