GardenSpotlight

The Language of Flowers

2019-01-09T07:57:00.000-05:00

The language of flowers, known as “Floriography,” a term coined in the Victorian era, is an age old art form. King Charles II brought it to Sweden from Persia in the 17^th century. The Japanese call it “Hanakotoba.” So what is floriography? Quite simply, it is the association of certain flowers with specific meanings. Flowers are infused with symbolism through their rich mythology and distinctive characteristics. Let’s look at some flowers that may be familiar to you.

Alstroemerias resemble miniature lilies and are often called Peruvian Lily or Lily of the Incas. This well known flower is found in a beautiful range of colors and is popular as a cut flower in bouquets. The alstroemeria symbolizes friendship and devotion because the leaves grow upside down and twist as they grow out from the stem, so that the bottom is facing upwards, much like the growth of our friendships. In general, this flower is relatively inexpensive to purchase when compared to others and makes a beautiful filler flower in bouquets.

Asters are enchanted flowers. In ancient times, the perfume from their burning leaves was thought to drive away evil serpents. Today, they are a symbol of love and patience. The name “Aster” is derived from the Greek word for “star.” They too are found in numerous colors. They are the birth flower of September and also are honored as being the 20^th wedding anniversary flower.

Blue flowers, such as iris, hydrangea, anemone or delphinium, hold a special significance in floriography. Blue is a “cool” color and offers us peace and calmness in our hectic lives. Blue holds universal appeal and plays a significant role in many religious rituals and ceremonies. The Western tradition of a bride wearing something blue is tied to the color’s symbolism of faith and loyalty. Darker tones can express trustworthiness, intelligence and unity. In softer shades, it can be uplifting, like the sunny sky or soothing ocean. It is one of my favorite colors and is a highly sought after color in the garden as well.

The history of the peony dates back thousands of years. It is said that the peony was named after Paeon, the physician of the gods, who received the flower on Mt. Olympus from the mother of Apollo. Another legend has it that Paeon was saved from dying as mortals do by being turned into the peony flower we know today. Peonies are the traditional symbol of China, the twelfth wedding anniversary flower, and the state flower of Indiana. They are known for their rounded, lush blooms and signify romance and prosperity as well as good fortune and a happy marriage. They are highly fragrant and if planting them in your landscape, you'll want to keep them away from the house as they can attract ants.

There are so many more flowers I could write about, but I will end here with the rose. Roses have long been a symbol of love and passion. They have been used to convey messages without words and also represent confidentiality. The ancient Greeks and Romans associated them with Aphrodite and Venus, the goddesses of love. The Latin expression “sub rosa” (“under the rose”) means something told in secret. In ancient Rome, a rose was placed on the door to a room where confidential matters were being discussed.

Each color of the rose represents a distinct meaning: red signifies enduring passion; white for humility and innocence; yellow for friendship and joy; pink for gratitude and admiration; orange for enthusiasm and desire; white lilac and purple for love at first sight and enchantment.

June, the month most often recognized for weddings, is National Rose Month. Roses are the fifteenth wedding anniversary flower and also the national flower of the U.S. and the state flower of New York, Georgia, District of Columbia, North Dakota and Iowa.
Valentine’s Day is coming and even though Christmas and New Year just passed, the stores are loaded with Valentine's Day cards and candy already. Now that you have some knowledge of flowers, you can thoughtfully go forward and choose the bouquet that best suits you and your beloved. Happy Valentine’s Day everybody!

Related: MsToodyGooShoes Valentine Recipes

Kale and Tomato Soup

2014-12-10T12:53:00.003-05:00

one of our hand-made wreaths

We've been so busy making wreaths and kissing balls for the Christmas Season. It's been very cold and a bit snowy of late. A couple days ago, I surprised my husband with a crock pot of minestrone for lunch down at the farm. He said it really hit the spot with this cold weather and has requested more crock pot goodness! Today I made Kale and Tomato Soup for him as I wanted to use up some left over kale, which is very sweet and tender this time of year due to the cold weather. We've been growing kale in the greenhouses all year along with other greens. This recipe is super easy and really only takes about 15 minutes on the stove, but I elected to saute and then add to the crock pot for obvious reasons already stated. Of course...it's always great to come home to an already cooked meal in the evening, so our crock pot is always working. As a matter of fact, I have two of them!

Kale growing in our greenhouse

1 medium/large onion (chopped)
2 bunches kale (washed and torn)
6 over-ripe tomatoes (chopped or pureed)
1 can, 16 oz- cannellini (white kidney) beans
2 cloves fresh garlic or garlic powder to taste
handful of small pasta such as ditalini or small rings
32 oz chicken stock
salt and pepper to taste
grated Parmesan cheese

In a heavy bottomed saucepan, saute the garlic and onion until translucent. Add the kale and saute until wilted. (Note: at this point, I placed the cooked onion/kale mixture and the remaining ingredients in to the crock pot, but you could complete this on the stove as well).

I coarsely chopped my tomatoes (from our farm's greenhouses....they are still so sweet I just had to add them) in my food processor. I added everything to the crock pot and simmered all on low for 4 hours. If completing on the stove-top, it should only take another 8-12 minutes to complete, just until the pasta is al dente.

Season to taste, top with some grated Parmesan cheese and enjoy with some crusty bread!
Happy Holidays!

Italian Pods of Goodness

2014-07-06T21:20:00.001-04:00

Romano Beans....Italian Flat Beans....These beans are flat, broad and string-less and have a bit more flavor than regular green beans. We grow them on the farm mostly for our family, but lately they've been a big hit at the farmers' markets we attend. When giving customers a chance to sample, about 90% will pick the Romano bean to purchase over the other. We've been harvesting them by hand for about two weeks now, and I finally had a chance to fix some for dinner tonight.

You can steam or saute them with garlic, or add them to salads if you like. They are tender and cook quickly when picked at the right stage. If you are growing them in your own garden, you should harvest them regularly, at least every other day, at about 4 or 5" in length and when the bean seeds inside the pod are just starting to show some definition. If you let them get too large where the seeds are really bulging, they can be tough.

Tonight I sauteed them with garlic and onions and added black pepper and Italian seasoning. I always liked green beans with almonds, so I decided to add some Organic Tamari Almonds I had from Tierra Farm, a farm near us who also attends the markets we go to. I put them in at the last couple of minutes of cooking. For those who don't know what Tamari is, it is basically a wheat free soy sauce. I always look for the organic variety, hoping it's not GMO as most soybeans are these days. The beans have so much flavor regardless, but I wanted to play. I know, "Tamari" and "Italian" don't really belong in the same sentence with each other, but the result was delicious. So much so, that the two quarts of beans I cooked are almost gone, polished off by yours truly. I couldn't stop eating them! Sorry Chuck. :-)

A classic recipe for beans, whether the Romano or regular beans, is the old Italian recipe....sauteed with garlic and olive oil to start and finished with tomato sauce, basil and oregano. You can also add sliced potatoes...give the potatoes a bit of a head start though since they take longer to cook.

I hope you enjoy these recipes and tips...Ciao!

Frisee

2014-05-15T10:04:00.000-04:00

Frisee (pronounced Free-ZAY), also called Chicory, is a salad green in the Endive family. Unlike other endives, its leaves are long and curly rather than cylindrical shaped. The leaves are skinny and light green, turning to a creamy white towards the center of the plant. While slightly bitter, like Escarole, it is not as bitter as its cousins Radicchio (Italian Chicory) and Belgian endive and can be used fresh in salads or cooked. Frisee is very high vitamins and minerals, including folate, vitamins A & K, and fiber. Toss chopped frisee with orange segments and pomegranate seeds, or radicchio and pears for a winter salad. Top frisee with lardons (French term for small, matchstick cut pieces of pork lard… or bacon cut from the belly of the pig), vinaigrette and a poached egg. Sauté frisee until wilted and combine with chopped walnuts and goat cheese. Frisee will keep, refrigerated in a produce bag, for one to two weeks. Since we grow Frisee, we of course had to try the recipe with eggs this morning. It was delicious. I have only had it before in salads and so am enjoying finding new recipes for it. Due to the texture of the leaves, it holds up well to warm dressings.

Some farmers will tie up the leaves, preventing the sun from penetrating the center of the plant and thereby “blanching” the frisee, turning it creamy white. It is this part of the frisee that is much milder in flavor. Lightly sautéing the frisee will also lessen the bitterness.

Frisee and other endives are grown like lettuce, sowing outdoors in the spring or for an extra early crop, can be sown indoors in the greenhouse and then transplanted out after danger of frost. Seeds are sown outdoors after danger of frost as well. Soil temperature should be at least 50°F for seeds; transplants can tolerate slightly lower temperatures. Depending on the variety of Frisee, and there are many, and the stage at which you choose to harvest, maturity can take anywhere from 42 – 60 days. Frisee is sensitive to tip burn, so you must be attentive to its needs.

Learn more by liking us on Facebook at Running Creek Farm
or by also visiting the following site: http://www.specialtyproduce.com/produce/Frisee_512.php#sthash.KxvDusyg.dpuf

Nan's Farmer Omelet

2014-02-08T16:00:00.001-05:00

My husband and I like to experiment with ingredients from our farm, especially over the summer when produce is abundant. A bit more scarce now from the farm, our ingredients today came to us by way of the grocery store. Last week Hubby made an omelet with sweet potatoes...it was great. Today I took his lead and tweaked it a little.....

My husband bought me cast iron skillets a few years ago....they are my go to for most things and are so easy to clean. You can't use soap on them though....just scrub clean with a kitchen brush and hot water. Dry them and coat the inside with a little olive or vegetable oil while they are still warm and that's it.

I'm terrible at flipping omelets....they always fall apart on me. Many times I will just mix fix them scrambled with whatever I happen to have on hand added in. Today, I placed a heavy plate over the top of the skillet after the omelet was half done to finish the top off. Since I used the cast iron skillet, I could have also placed it in the oven to finish cooking, but I didn't want to heat up the entire oven for one skillet.

Here's the ingredient listing:

Eggs...I used 6 for the entire skillet...for three people and we still had a small amount of leftovers

1/8 Cup Milk

Diced Sweet Potato....1/4 of one small potato

Fresh Garlic...two cloves

Chopped Onion...small

Green Bell Pepper - 1/4 of one pepper

Chopped Kale

Turmeric

Cumin

Garlic Powder

Colby-Jack Cheese, shredded

Olive or other Vegetable Oil

Beat the eggs and milk in a small bowl and set aside. The milk adds a bit more volume to the eggs, along with extra protein, calcium and vitamins.

In the skillet, add the oil and heat the pan. Add the diced potatoes and green peppers to the hot skillet and saute for a few minutes until they start to soften a bit. Add the onion and garlic and continue to saute until vegetables are tender. Add the seasoning to the vegetable mixture - I always add garlic powder even though I use fresh garlic all the time as I like the extra flavor. Turmeric and Cumin are very strongly flavored herbs, so a little goes a long way. I can't tell you exactly how much I used because I just use my judgement and sprinkle it in, but you can add it to satisfy your individual tastes.

Add the chopped kale and cook a few minutes longer just until kale wilts down a bit. Add the eggs, stir the mixture together and let cook without disturbing over a medium flame. After the eggs start to set up, add the cheese, again to your liking. It is at this point that I covered the skillet with a heavy plate to finish cooking while I did some dishes. I would say it cooked for about eight to ten minutes longer, if that.

You can tailor this recipe to suit your tastes, maybe adding some hot pepper or substituting other vegetables. Kale and sweet potatoes are nutrient dense foods, so we eat a lot of them.

So this was our breakfast, including coffee from our old-fashioned, stove-top drip coffee pot that previously belonged to my grandparents....I believe it dates back to the 1920's-1930's!

A note about Turmeric and Cumin:

Turmeric is a pungent herb and widely used in Ayurvedic medicine. It is known for its anti-inflammatory properties as well as being high in anti-oxidants. It has been used to reduce inflammation of joints as well as to protect the liver from certain toxins. It is also thought to have anti-cancer benefits, aid in digestion by stimulating the flow of bile and to improve blood circulation by reducing the blood's ability to clot. Turmeric is generally considered a safe herb, however pro-longed use in higher doses can upset the digestive system. Also, those with certain liver ailments, gallstones, jaundice or congestive heart disease should not use this herb before checking with their physician. ( http://www.nutritional-supplement-educational-centre.com/)

Cumin, another pungent herb, also has a history in Ayurvedic medicine, is used in digestive health and thought to have anti-carcinogenic properties. Cumin is also a great source of iron, thus good for the circulatory and immune systems and also metabolism. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=91)

I hope you enjoyed this post. Try out the recipe, share with others and let me know what you think of it!

Have Your Cake....

2014-02-06T10:56:00.000-05:00

We went to my in-laws' home for Super Bowl Sunday. It was my job to bring dessert. After roaming the aisles of the grocery store yesterday and not seeing anything I liked, I decided I was going to attempt to make a cake. I remembered at home I had a Hershey's Cookbook. This was no ordinary cookbook.
I made brownies from scratch from a recipe contained in those faded pages long ago. They were the best tasting brownies I ever had. Coupled with the fact that every cake, cake mix and boxed pudding in the store was loaded with ingredients I couldn't even pronounce along with hydrogenated oils - yuck - I decided, as usual, that homemade was best.

Here it is....the Hershey's 1934 Cookbook.

My version, which was revised for the 'modern' kitchen and again copyrighted and published in 1971, was handed down to me from my grandmother. Little Grandma, Grandma Millie, or Carmelita, who was only 4'2", was quite the cook. She got me to eat things when I was little that I wouldn't eat otherwise, like asparagus. She would bread and fry the asparagus and the first time I had it - I had no clue what it really was - I loved it and asked for seconds. Today, I love asparagus...although I couldn't eat it let alone smell it cooking when I was pregnant with my daughter - but that's a whole other story! We would bake together too; Grandma always had extra pastry crust after making a pie, so of course, we would make turnovers with it and play cards at the kitchen table while the pie and turnovers were in the oven.

So I LOVE this cookbook! I poured over the pages when I got home from shopping yesterday and finally settled on the "Simple Cocoa Layer Cake," (I originally wanted to do cupcakes, but didn't have any cupcake liners). It was amazing if I do say so myself, but I think it really was a fool-proof recipe. Several others have been asking me for the recipe, so here's a photo of the finished cake and the recipe.

"Simple Cocoa Layer Cake" - Very Moist and Rich!

Simple Cocoa Layer Cake

1/2 Cup Butter, softened

1&1/4 Cup Granulated Sugar

1 tsp Vanilla

2 eggs, with yolks and whites separated

2 Cups Flour - All Purpose

1/2 tsp salt (note: I omitted the salt)

1/2 tsp Baking Soda

1&1/2 tsp Baking Powder

1/2 Cup Hershey's Cocoa (note: I used the 'Special Dark' cocoa powder)

1&1/4 Cup Milk

Cream the butter, sugar and vanilla, then add the well-beaten egg yolks. Sift the flour, salt if using, baking soda, baking powder and the cocoa powder together. Add alternately with the milk to the creamed butter mixture. Beat the egg whites until stiff and fold into the chocolate batter. Pour into 2 greased and floured 8-inch cake pans and bake in a preheated moderate oven at 350 degrees for 30 - 35 minutes. (A cake tester or toothpick inserted into the middle should come out dry when done.) Put together and ice with "Busy Day Cocoa Icing."

Busy Day Cocoa Icing

6 TBSP Boiling Water

1/4 Cup Butter

2 tsp Vanilla

1/2 Cup Hershey's Cocoa (again, for my recipe, I used the "Special Dark' Hershey's Cocoa)

3 Cups 4x Sugar (Confectioners')

Add boiling water to butter. Add vanilla and cocoa powder. Beat, and when well blended, add sugar. Beat until smooth and creamy, adding additional liquid if necessary, until you reach the desired spreading consistency. Spread on warm cake. Yield: About 2 Cups icing or enough to generously ice an 8 or 9 inch layer cake. Keeps well for several days without hardening.

Note: I added a little bit extra confectioners' sugar as I didn't think it sweet enough with the dark cocoa. This made slightly extra icing, but it was perfect as I spread some between the layers to hold them together as is normally done. I think I have about 2 large spoonfuls of icing left.

Again, this recipe is copyrighted by Hershey Foods Corporation. If you can find the cookbook, I highly recommend purchasing one as the recipes are fantastic. We loved this cake (it really is a 'simple' recipe) and since I left it at my in-laws' home, my husband is asking me to make another one. Enjoy!

P.S. - soon I'll get back to writing gardening and farming articles....it's snowing right now, so I'm just not in the mood for those yet. ;-)

Enjoying the Snow!!

2014-02-03T17:24:00.000-05:00

Oh what fun!

I just couldn't resist posting these photos of a friend's Golden Retrievers out enjoying the snow earlier. Mary-Ellen raises Golden Retrievers for show....they are beautiful, intelligent animals and the breed is fantastic with children! You can connect with Mary-Ellen via Facebook at https://www.facebook.com/kinderval

Cinnamon Rolls

2014-01-26T15:47:00.000-05:00

Just a quick post here. So remember how I said I have more time for baking during the winter? I decided to surprise Jenn with one of her favorite things this morning....Cinnamon Rolls. Not sure how I like them though....they're yummy enough, but I think I would adjust the recipe based on the air in the house. Since our air inside is drier with the wood stove on, I may add an extra egg or more oil to the recipe next time. Jenn said hers was perfect, but I thought mine was dry. This recipe was for my bread machine on the dough only cycle, so it could just as easily be done by hand, only you'd have to mix and knead by hand, allow to rise until doubled in bulk about an hour or so, then punch down and knead again for 1/2 a minute, let rest for 10 minutes (all rest/rising periods are covered with plastic wrap and kept away from drafts) and follow directions as below.

1 Egg at room temperature plus enough water to equal 1 Cup (80 degrees F or 27 C)
3 TBSP Oil
1/3 C Sugar
1+1/2 tsp Salt (salt is necessary to help support the structure of the dough...I've tried other bread machine recipes with out adding the salt and they don't come out right)
3+1/2 C Bread Flour
2 tsp Active Dry Yeast

Filling:
1/3 C Butter, melted
1/4 C Sugar
2 TBSP Cinnamon
1/4 C Walnuts, finely chopped
1/4 C Raisins

Glaze:
1/2 C Powdered Sugar
3 TBSP Milk, liquid
1/2 tsp Vanilla Extract

If using bread machine, place ingredients in pan in order listed.

Take prepared dough and place on lightly floured surface. Roll dough into a 12"x6" rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over buttered dough. Roll up tightly, jelly-roll fashion, starting with the longest side and cut into 1-inch slices.

Place on greased baking pan, about 1/2 inch apart and let stand in a warm place for about 30 minutes or until doubled in size.

Bake at 350 degrees F (177C) for 25 - 30 minutes, or until golden brown.

Mix glaze ingredients until smooth and drizzle over top. Makes 12 rolls.

Baby It's Cold Outside....

2014-01-25T16:19:00.000-05:00

It's snowing a little bit today. Fine, misty, white flakes drifting through the air. It's cold too, though not as cold as it was the last few days. 28 degrees today....it was in the single digits the last few days. We've got the woodstove going in the house .....it's on pretty much all the time so we don't have to use fuel oil very much.

While I miss the summer months of growing, harvesting and selling and dislike the cold, I do enjoy being home and not having to run everywhere this time of year. I have time to visit with family that lives far away. There's more time to spend with Jennifer in a mom & daughter kind of way...shopping, movies and of course, Jennifer's music. Winter days are spent quietly (hopefully quietly) also catching up on bookwork, tidying the house and cooking and baking. Things I don't get to do during our growing season.

Jennifer decided to join the school's cheer team this year, so lately we've been attending some of the basketball games at school. Last fall it was the football games. That's been fun....and her cheer team is very talented, what with all the stunts they do and such.

Chuck has been working on equipment repairs and readying tractors for the next season. It's nice because he comes home earlier in the winter and we actually get to eat dinner together, enjoy the fire and maybe a glass or two of wine. Today, he's getting the truck ready in case he needs it to plow...though there's not much accumulation and it's been snowing since about noon.

About this time of year we start pouring over all the seed catalogs looking for new items to grow for the upcoming marketing season. We grow a lot of staples, such as green beans, melons, cucumbers, lettuces, kale, collard greens, spinach, tomatoes, peppers, summer and winter squash. I also like to have a few other things we don't normally do. This past season we added cut herbs to our offerings. The Basil was a huge hit as was the Rosemary and Cilantro. The Cilantro was very finicky and production was sporadic with that herb. Once it hits a certain point, or if it gets hot or too stressed in any way, it tends to bolt (go to seed) quickly and then it's not really saleable. We also grew Sugar Snap Peas this past season in the greenhouse. They were super yummy, as one customer called it "addictive like crack." ;-) I think we'll grow them again this year, but maybe outdoors early on so they don't tie up so much greenhouse space.

We actually started off doing some indoor markets this fall/winter, but had difficulties holding crops during the prolonged, sub-zero temperatures. Now we're starting from scratch again and hope to return soon to the markets...but only on Saturdays for now. We've got the hardier crops started again such as kale, collards, spinach and our own salad mix.

We welcome comments and suggestions, so if you follow us at the markets, please let us know either by commenting here or contacting us through our Facebook page. Enjoy your winter weekend friends, wherever it may lead you!

Homemade Granola Bars

2014-01-22T09:45:00.001-05:00

I was at the grocery store last night picking up a few staples...onions, potatoes, etc. I wanted to get a few items to snack on at home and for school lunches. I'm so tired of the same old things and there are so many preservatives in everything. There are some things that you don't think are in there too, but the manufacturers disguise them under different names. Take MSG for example....many of us know it's not good for us and try to avoid it. It gives me headaches, as does Aspartame. But did you know that something can say "MSG Free" and still have MSG in it? It may be written as "Autolyzed Yeast" or "Autolyzed Protein" or some other name...there are lots of them. Even processed organic foods can have these things in them! For a great informational read, check out The Elephant Journal .

So back to my shopping....I got the great idea to make my own granola bars instead of buying them at the store. I figured it had to be relatively easy. This morning, I did a search for homemade granola bars and found this great recipe which I can't wait to try! It received a large amount of great reviews and the recipe is simple to adjust using other ingredients you may already have on hand. It's from Ina Garten of Food Network...which I love! Check it out....

Homemade Granola Bars on the Food Network

New Blog to Follow!

2014-01-15T14:02:00.001-05:00

So last year was very hectic for my family and I. Meanwhile, my "Aunt" started a new blog after retiring from the TV industry. I really wanted to read her new blog, especially after hearing about all the rewards and recognition she had received for it. Finally today I got to sit down and check it out. OMG I love it and I didn't know she had such a sense of humor....we don't get to see each other often enough.
So check it out and feel free to drop a comment or two. There's lots of great recipes and hilarious humor...

http://MsToodyGooShoes.blogspot.com

Love you Amy!

Cooking with Greens

2013-12-28T10:04:00.000-05:00

Our daughter Jennifer cooked dinner last night. Wow! It was wonderful! She made steak with mashed potatoes and broccoli rabe. OK, sounds pretty average right? Well, I had always cooked broccoli rabe just by sautéing with garlic and olive oil. With Jennifer's simple addition of onions, it was amazing...very flavorful and sweet!

Greens are so easy to prepare, yet we have a fair number of customers at the farmers' markets that don't know what to do with them. They can all pretty much be sautéed with garlic and oil....we're Italian, so we cook most things with those two ingredients ;-). First, you'll want to rinse the dirt off the greens and drain them or pat dry with a paper towel. Remove the heavier stems. Jennifer chopped the leaves of the broccoli rabe (or rapini, as some call it) before cooking, but you can leave them whole too. Some greens like collards and kale can easily be stripped from the stems by running your thumb and forefinger down the entire length of the stem, thereby stripping the leaves off as you go.

I never knew how to prepare collard greens until I asked one of my customers. She told me to cook up some bacon or smoked meat in a pan, remove the meat and set aside, then sauté the collards and garlic in the same drippings that the meat left behind. Cook until tender, then add the meat, chopped, back into the pan with the greens. Add a little hot pepper flake and your done. It was delicious. I have also added them to soups and stews as well as stir fry recipes when I didn't have bok choi on hand. Brassicas, or things like kale, cabbage, broccoli, collards, etc...also known as cruciferous vegetables, get sweeter once they've gone through a frost in the late fall. The collards can easily be cooked without the bacon or meat and be just as delicious.

At the farmers' markets, you can find baby mixed greens for cooking, or individual varieties, more mature, bunched. All are great additions to daily meals and high in vitamins and calcium. I hope this little read has helped you in your cooking repertoire and given you some ideas for your daily meals. Enjoy!

Excessive Rain and Farming

2013-06-17T14:21:00.002-04:00

Rain, rain, go away…..so the nursery rhyme goes. As goes our thoughts this rainy, wet spring. While rain is important for all kinds of things from our gardens and farms to ecosystems to hydro-electric power to drinking water, there is such a thing as too much of a good thing. Last year we were praying for rain for crops as the drought pressed on and temperatures soared into the 90’s in July and August. This year we are praying the rain stops, at least for a while. We began the month of June at a deficit of 2+ inches of rain, and now, just a few weeks later we are at a surplus of over 3 inches.

Constant rain provides optimal conditions for fungal growth on plants and crops this time of year and into the summer. In a previous article last year, we talked about solanaceous diseases (tomatoes, potatoes, eggplant) such as blight and Septoria, vine crop (cucumbers, squash, pumpkins, etc.) diseases such as downy and powdery mildew, and cole crop (cauliflower, broccoli, brussel sprouts, kale) diseases such as Alternaria and downy mildew. For more info on these diseases, please visit our farm’s blog, http://gardenspotlight.blogspot.com/2011/08/solanaceous-diseseases.html.

Excessive rain also keeps farmers from getting into their fields to weed, plant new crops and mow hay. It also affects the number of degree days. Degree days are a measurement of the heating and cooling of the earth. They are used to determine when to plant crops. Sunshine is necessary for proper plant growth and health. Plants rely on the sun’s energy to convert carbon dioxide (carbon and oxygen) and water (hydrogen and oxygen) into food. This process is known as photosynthesis. A lack of sun delays plant growth and flowering.

Excessive rain soaks the soil and when the soil stays wet for too long of a period, plant roots starve for oxygen and eventually rot. In the local corn fields, where there are low spots, you can see corn plants that have yellowed due to the excessive rain remaining in the soil for too long a period.

Too much rain also depletes the soil of nutrients and if you notice a lack of flavor in your favorite in-season fruits and veggies, it’s probably due to the excessive rainfall we’ve had as the plants are lacking the essential nutrients for proper growth and development. Please see our page on soil fertility for a more in-depth look at how nutrients and sunshine all work together here: http://gardenspotlight.blogspot.com/2011/04/soil-fertility.html .

So the weather affects things in so many ways. It seems in farming lately we are dealing with extremes as far as weather is concerned. Some farmers would rather have more rain than a lack of; others would rather have less rain in order to be able to irrigate and have more control over the application of nutrients added to their crops. It looks like finally this week, we will have more sunshine than rain. I hope it stays that way. Here’s to a successful farming and gardening season to you all! See you at the farmers’ markets.

Family Farms vs. Corporate Concentration

2013-04-02T06:57:00.002-04:00

We've seen the movies on public television about factory farming.  Maybe we've gone to a showing of a local film about farming, but do we really know what's happening with the backbone of agriculture? How do our smaller family farms stack up against those giant corporations and what is "corporate concentration?"

Simply put, corporate concentration is the amount of control that a few large corporations have over the food sector in our country. As a matter of fact, corporate concentration in United States agriculture is quite high, affecting everything from how farmers grow our food to how its marketed to the consumer. This trend has forced many families off their farms and even out of the farming business.

What does this mean for you, the consumer? It leads to higher food prices and less choice at the market. USDA data shows that the cost of food to the consumer has risen steadily over the past twenty years.

What does it mean for the farmer? A farmers' profit margin is already slim; about break even or many times below a break even value. The farmer is squeezed on both ends; first by the corporate sales giants who sell farmers equipment, machinery, seed and fertilizer; charging the farmers exorbitant prices and then on the sales end from large corporate buyers forcing them to take less money for a crop the farmer needs to sell.

I can't tell you how many times we have faced these situations. It is not uncommon in the produce business to have a crop shipped to the broker on an open invoice that left the packing house in beautiful condition, to only be told by the broker that only a portion of the crop was sold effectively only paying the farmer for x number of bushels, when they actually produced and shipped more than that. And who laid out the expense for those crops? The farmers of course. The broker holds no responsibility other than to sell the crop and profit. Many times the missing bushels are sold out the back door, or not sold at all and dumped for whatever reason. On top of not getting paid for those bushels of produce, the farmer has to pay commission, shipping, handling and dumping fees on the total load. I do have to say that not all brokers are like this, but it is difficult to find a good one.

We've even had the opportunity to be in a broker's office and have a large supermarket chain call the broker and tell them that if they want to continue to do business, they'll strike specific invoices off the supermarket's bill, just so they can promote whatever special event it was for on the backs of the growers and that smaller local broker.

More info on this can be found at Farm Aid's website....yup...the organization founded by Willie Nelson and friends.

The produce business is tough. Thanks to the local food movement, more and more smaller farmers are selling directly to consumers. This is such a great opportunity for not only the farmers, but also for the community to learn about how their food is grown and where it comes from. We are seeing more and more food in this country being imported from other countries. While it's nice to have typically "out of season" produce whenever we want it, we have to remember that pesticides and the like that have been banned for use here in the U.S. are still used in other some other countries. Yes, you've heard me say it plenty of times. Those banned chemicals can end up back here in the U.S. in or on that imported food.

So please, support local businesses by supporting your local family farms. Find farmers you can buy direct from either by attending farmers’ markets, purchasing a CSA share, or by visiting the farm itself. There are winter farmers’ markets as well. Visit your state's Ag & Markets website for a listing of markets or just search "local farmers' markets."   You'll be healthier for it too!

Impatiens Necrotic Spot Virus

2013-03-04T11:15:00.004-05:00

Extension offices and state universities are warning growers of the dangers this year of Impatiens Necrotic Spot Virus (INSV) and thusly a lack of availability of Impatiens this growing season. INSV is closely related to the Tomato Spotted wilt Virus (TSWV) and was once called I-strain and L-strain of TSWV.

INSV causes a wide variety of symptoms including wilting, stem death, stunting, etches of ring spots on the leaves and sunken spots on the leaves as well as other symptoms. The virus has the ability to “compartmentalize” itself so that it affects only one area of the plant. Regardless of the situation, all affected plants should be destroyed immediately as there is no cure for this virus. Other plants affected by this virus are gloxinia, cineraria, chrysanthemums (all of which you will see now for the Easter season), begonias, tomatoes, other vegetables and grasses. There have even been reports of the virus showing up in specimens of salvia.

Other than the propagation of infected plants, the virus is only known so far to be spread by thrips, which are tiny insects only about 1/5” long and may be seen as “animated” lines running along veins on the undersides of plant leaves. Signs of thrip damage may be brown or mottled silver wilted leaves and the damage is more easily seen than the thrips themselves. Other damage includes folding of the leaves, leaf roll, leaf blisters, discoloration of petals and scarring of flowers.

What can you do as a home gardener? Inspect all plants prior to purchase for any signs of disease. If you are not sure, ask the grower to look at it with you. Once you are satisfied with the plants you are purchasing, be sure to feed and water your plants regularly to keep them healthy. A healthy plant is less prone to disease. Dried out, wilted plants, since they are under stress, are more prone to infection and attack by thrips. Remove any faded or dead blooms right away as well as dying foliage. You should also keep your garden and yard free of weeds. Thrips thrive in weedy locations and both the larvae and adults feed on flowers leaves, twigs or buds. They affect many plants, not just impatiens.

Thrips, though they have wings, are not very good fliers. However, they can readily be spread over long distances by floating with the wind or being transported by other infested plants. After a storm has passed, it is probably a good idea to inspect your garden for evidence of thrips or other insects that may have been brought in by the storm. If you suspect an infection, contact your local extension office for advice. If pesticides are recommended, do not rely on them solely to treat your problem. Good cultural habits must also be used. The best practice is to keep your area clean and the plants healthy, because unless you can use a systemic pesticide (thrips burrow and hide), you may not be able to effectively treat the plants.

For more complete information and photos on thrips and their control, please visit the UC Davis website.

Stanford University Study

2013-02-28T14:16:00.001-05:00

After reading the editor’s article from a recently published issue of The Columbia Insider regarding organic vs. conventional foods, I decided to research the recent study published by Stanford University last September which reported that there are no significant differences in nutrition between organically and conventionally raised produce. This has been a very heated topic as I see and hear from many of my patrons at the local farmers’ markets what their beliefs are. Some consumers are open minded and willing to learn the differences and what each farmers’ growing practices are while others only care about organic food and will not even entertain what a "non-organic" or conventional farmer has to say. One customer last fall shouted at me that the Stanford study had been refuted and quickly walked away without letting me speak. She must have read the article atThe Huffington Post. I could dissect both articles, but that is beyond the scope of this commentary today.

I think that one of the widest misconceptions is that organic farmers use no fertilizers, pesticides or sprays of any kind, and I also think that many consumers feel that if it is more expensive, the quality must be higher. Both of those ideas are just that; misconceptions. There is a “National List” of materials that are acceptable to use for all farmers and this list does include organic farming allowances. All farmers face many challenges. It really is a labor of love. The biggest point in the article I wrote back in 2011 is that it is important for all consumers to be educated and know where their food comes from. Consumers should get to know their local farmers by attending farmers’ markets and local food festivals whenever possible.

Running Creek Farm’s produce is not organic. We are, however, very careful about how we farm as we live off the land ourselves. My husband has thrown salesmen off our farm because they insisted we use systemic pesticides or GMO (genetically modified) seed, which we absolutely refuse to do. We take good care of our water sources, farmland and crops. We rotate our crops, plant cover crops, use organic matter, cultivate the soil and add elements as needed for proper nutrition. A healthy plant not only provides better nutritional content for the consumer, but also remains more resistant to disease and pests and provides a higher yield. Occasionally we do have to spray crops, but it is kept to a minimum and we use only topical (non-systemic) products that photo-degrade as they dry. This means that the plant cannot take the material up through the root system and send it out into the fruit or leaves. We are also very careful not to spray when the honeybees are active as they play a huge role in the pollination of many of our crops.

So farming is a symbiotic relationship of nature’s creatures, and we have to nurture that relationship. Go ahead and read all the articles I’ve referred to, then draw your own conclusions after getting to know your local farmers.

As for the many challenges farmers face, I think this video sums it up well. You may remember it as a Super Bowl commercial, but Paul Harvey originally wrote this for the Future Farmers of America back in 1978. “So God Made a Farmer“ .

2013-02-24T21:21:00.002-05:00

Container Gardens for Indoor and Out

We have been covering recently about how to develop indoor gardens for your homes. In the greenhouse for spring sales, we plant and grow many different mixed containers. Many times I just create as I go, placing whatever suits my mood at the time. We sell a lot of ready-made containers, but we also have a lot of gardeners coming in to purchase plants for containers they wish to design themselves. I am asked all the time which plants work well together, how should the containers be planted or what do I think looks good together?

It is easy to be overwhelmed when you visit your local garden center or greenhouse, so it helps to have some idea of what size planter you need, what colors you need and whether you are placing the container in a sunny location or shade. Take a look at your home or wherever you are placing your container gardens. In front of a larger home you can probably use a larger planter. Take note of where the sun is at different times. These tips can work for you indoors as well. I mentioned in a recent article about placing groupings of plants together to provide a focal point in a room or to bring symmetry to a design or theme.

I sometimes try to stick to a color scheme if I am doing containers for a particular holiday. For instance, on Independence Day I may try to stick to a red, white and blue theme. Sometimes I will plant variations of one color in a container garden, such as different shades of yellow or red. It is also fun to create containers with many different colors. Spring will be here soon, but if you would like some spring flowers now, you could force some bulbs indoors, such as Paperwhites (narcissus), crocus and hyacinth.

I generally will take a taller plant and use it as a focal point either at the back of the container or in the center. I will then take medium height plants, either flowering, foliage or a combination of the two, and plant them in front of or around the taller plant. Lastly, I will take “spiller” plants, (plants that trail or cascade) and plant them around the edges of the container. It’s OK to mix the bulbs in with other types of plants so long as their moisture requirements are similar, just keep in mind that bulbs generally do not stay in flower for very long.

Some tips:
      Before planting, try different arrangements outside of the pot to see which looks best.
      Outdoors, don’t be afraid to mix annuals with perennials in the same planter. It will extend the
           life of your container garden.
      By mixing in foliage plants, it will break things up a bit and keep the container garden looking
           fresh while the other plants are going in and out of flower.
      Add some slow release fertilizer to your planting medium or use a liquid fertilizer when you
           water. Plants need to eat, just like people. House plants may have different fertilizer
           requirements than annuals and perennials since they are indoors and it is “off” season.

Don’t be afraid to experiment and most importantly, have fun!

Veterans and Gardening

2013-02-05T19:21:00.000-05:00

“Reggie Mourning wears a Marine Corps sweatshirt and two 9-millimeter pistol rounds on a chain around his neck. There’s an M14 round hanging from his keychain. His tour of duty with a mortar unit in Vietnam was long in the past, but never really ended.

After coming home, he worked for years as a trucker with the jagged rhythms of the war zone wired into his brain — sometimes barreling cross-country, drunk and stoned, with only his dog as a companion. In 2007, sick, exhausted, on his way to becoming homeless, he made it to the substance abuse program at the Veterans Affairs Medical Center near Newark. “(New York Times, November 30, 2009)

So what does this have to do with gardening? Plenty! Gardening is therapeutic for many, military or not. It’s a chance to play in the dirt, get back to basics and just…be. Not only that, but I would guess that for veterans, it provides familiarity. The familiarity provided by taking care of the plants as they did their comrades in war - unconditionally; performing their duties no matter what because lives depend on them and then sharing the benefits of a job well done.

Reggie was one of the lucky ones from the military who got to experience the joys of gardening first hand. Veterans Affairs had undergone a change in an effort to offer a more holistic approach to some of their treatments. They had partnered with an organization called Planetree, a non-profit group offering a patient-centered holistic approach to health services. Out of this effort and a series of events came the center’s vegetable gardening program and the process of learning that by growing food for one another, they could learn other things, like how to heal from the wounds of war.

That first year, even with size limitations, they dug 20’x50’ plots in between the medical center’s buildings and grew and harvested over 1000 pounds of produce. They shared it with other patients and also used it at their “Foxhole Café” within the medical center.

For many veterans, gardening was less about growing food and more about learning about themselves. So many veterans come home and have difficulty re-integrating themselves into their former lives after such traumatic action overseas. “With two protracted wars at a time when military suicides are at record levels, with psychic and physical damage on a scale threatening to swamp the veterans’ system, an urban garden at one medical center gets you only so far. Mr. Mourning shudders at today’s multiple tours of duty and thinks veterans desperately need a job corps for training and finding work.”

So gardening is just a small part here, but it’s one that can help make a difference. Get involved. If you know someone who needs help, get started digging….perhaps a community garden is a great way to go, or just a small garden at home. You’ll be surprised at how many lives you can affect by just trying to help one. Research your local resources and get your friends together to help out. Our military friends have done so much for us. They have sacrificed their lives for our freedom. Be sure to thank them and let them know you care.

From our home to yours, thank you for your service. We owe our lives to you. May God bless you.

To read the article from The New York Times in its entirety, visit http://www.nytimes.com/2009/11/30/nyregion/30towns.html

Cozy Indoor Gardens

2013-02-02T08:55:00.000-05:00

Creating a cozy indoor garden for your home is easier than you think. All it takes is a little ambition and creativity. You’ll need to keep in mind the climatic area of the room you are working with. How much light does it have? How much heat is available? These are things that will affect the selection of plants for that particular area.

A southern exposure window gives the best light, without it being too hot. If your room is very hot and dry, then you may want to add a source of humidity, such as a humidifier or simply place shallow pans of water with pebbles under the plants. As the water evaporates, it will add the necessary humidity into the air surrounding the plants. The latter is also very decorative and gives you a chance to play with colors, shapes and groupings of plants. If your room does not have enough light, there are lights made specifically for plants that you can purchase. You should be able to find these at your local garden center.

It’s a new year again….many people take this time to re-group and re-organize. If that’s what you’re thinking, why not paint the room you are using for your plants as well? A fresh coat of paint will always change up a room and make it new again. It will provide you with a new palate to work with. Light, neutral or pastel colors on the wall make a nice contrast to the green leaves and colorful blooms of the plants. Be creative here; maybe paint or nail a small lattice to the wall. This is your chance to bring the outdoors in. And there are so many interesting colors, shapes and sizes of pots. You can even find pots that attach directly to the wall. They can be grouped together, like photographs. This might inspire you to keep similar plants together, or give vine-like plants a place to stretch out.

Don’t forget to place trays under the plants on the floor. You’ll need to protect the flooring from water stains if you have wood or linoleum floors. Add some up-lighting for accents, a reading lamp and a chair or two to curl up in with a good book and maybe a small side table to perch a cup of coffee or hot cocoa on. Placing some type of small water feature in the room adds to the feeling of relaxation as well.

If you have tall plants, such as a Ficus tree, place it in the corner and maybe add some white lights to it for a soothing accent. Add some herbs to the mix for double duty with culinary purposes as well as fragrance and texture in the room.

There are so many ways you can dress up a room to make it cozy and warm for the long winter months. Inspiration comes from many places and in many shapes and forms. Create the room of your dreams and keep dreaming; Spring will be here before we know it!

Greens and Beans

2013-01-30T18:35:00.001-05:00

I just wanted to share a quick recipe; super simple and super delicious and back to an older, simpler way of life.

Greens and Beans:

Here I used home grown rapini (broccoli rabe) that we are growing this winter in our greenhouse, but you can use any green you like. Kale, mustard greens, beet greens, turnip greens; they all work well here. I just sort and wash the greens (about a pound) in cool water and shake any excess water from the leaves. I toss them in a large saute pan and drizzle them with olive oil. I add pressed and also chopped garlic and saute until greens are tender and then I add in my beans. I used a can of chick peas here, but you can use cannellini beans, navy beans or something similar here. And that is it! Absolutely delicious and quite filling.

Hearty appetite!
Greens and Beans

Poetic Inspiration

2012-12-30T22:40:00.001-05:00

As I was debating with myself about what to write this week, I came across a bit of trivia about Joseph Rudyard Kipling, the English author who wrote “The Jungle Book.” I found that he also wrote a beautiful poem titled ‘The Glory of the Garden.’ This led me to other poets, such as the well known Robert Frost, Emily Dickinson, Alfred Lord Tennyson and others. I had visions of a new gardening journal, scattered not just with seed packets, culture information and pictures, but now with bits of poetry tossed in between the entries as well.

I fell in love with Kipling’s poem and wanted to share it with you. Enjoy your first week of the New Year. May it bring you time to dream of new gardens; new visions of home, happiness and the myriad of colors that come with the changing of the seasons.

Joseph Rudyard Kipling, English author was born in Bombay, British India on December 30, 1865. He wrote several enduring favorite children's books including "The Jungle Book" and the poem, “The Glory of the Garden." Kipling received the Nobel Prize for literature; he was the first English language recipient.

The Glory of the Garden

OUR England is a garden that is full of stately views,
Of borders, beds and shrubberies and lawns and avenues,
With statues on the terraces and peacocks strutting by;
But the Glory of the Garden lies in more than meets the eye.
For where the old thick laurels grow, along the thin red wall,
You'll find the tool- and potting-sheds which are the heart of all
The cold-frames and the hot-houses, the dung-pits and the tanks,
The rollers, carts, and drain-pipes, with the barrows and the planks.

And there you'll see the gardeners, the men and 'prentice boys
Told off to do as they are bid and do it without noise ;
For, except when seeds are planted and we shout to scare the birds,
The Glory of the Garden it abideth not in words.
And some can pot begonias and some can bud a rose,
And some are hardly fit to trust with anything that grows ;
But they can roll and trim the lawns and sift the sand and loam,
For the Glory of the Garden occupieth all who come.

Our England is a garden, and such gardens are not made
By singing:-" Oh, how beautiful," and sitting in the shade
While better men than we go out and start their working lives
At grubbing weeds from gravel-paths with broken dinner-knives.
There's not a pair of legs so thin, there's not a head so thick,
There's not a hand so weak and white, nor yet a heart so sick
But it can find some needful job that's crying to be done,
For the Glory of the Garden glorifieth every one.

Then seek your job with thankfulness and work till further orders,
If it's only netting strawberries or killing slugs on borders;
And when your back stops aching and your hands begin to harden,
You will find yourself a partner In the Glory of the Garden.
Oh, Adam was a gardener, and God who made him sees
That half a proper gardener's work is done upon his knees,
So when your work is finished, you can wash your hands and pray
For the Glory of the Garden that it may not pass away!

And the Glory of the Garden it shall never pass away !

http://www.kipling.org.uk/poems_garden.htm

Miranda Lambert's "Over You" Jennifer Grace

2012-11-20T10:16:00.001-05:00

Crunchy Veggie Slaw

2012-07-12T14:23:00.000-04:00

Fresh from my kitchen....Crunchy Veggie Slaw

Ingredients:
1 lb mixed shredded red and green cabbage
4 - 8 oz shredded carrots
3/4 Cup baby broccoli florets
1/4 Cup roasted sunflower seeds
1 Handful raisins
1/4 Cup Mayonnaise
2 TBSP Milk
2 TBSP Sugar
3 TBSP Vinegar, either white or cider
1 tsp Celery Seed

Mix all veggies, sunflower seeds and raisins together in large bowl. In separate small bowl, for the dressing, whisk together the mayonnaise, milk, sugar, vinegar and celery seed. Pour the dressing over the veggie mixture; stir until dressing is evenly distributed and chill for one hour. Serves 8.....unless you are my family, then it only serves 4. :-)

Tip: We always have Balsamic Vingar in our home, not so much of the others. You can substitute with the Balsamic if you like. Keep in mind the dressing will be brown and not white...still very yummy though.

Christi Barth's blog: Summer Garden Salad w/Chili-Garlic Shrimp

2012-07-11T07:21:00.003-04:00

Christi Barth's blog: Summer Garden Salad w/Chili-Garlic Shrimp

This week at market.....

2012-07-09T20:20:00.000-04:00

This week at market, we are adding freshly dug garlic, patty pan squash and salad cucumbers to our produce line-up. Yum...all farm fresh picked!