Getting Seedy

IMG_0737Happy Earth Day- which is every day for me, but it always good to remember where you came from, your mother earth!

Today I got a handful of texts and calls asking me the exact same question…

Me….”Hello, growing home hotline”

Friends….”Help! I planted my seeds over a week ago and nothing seems to be happening, is something wrong?”

My first thought was, ‘a watched pot never boils’… are we in our gardens a little too much that are seeds are getting shy? I doubt it.  Maybe something is in the stars…but after the new moon sap with rise again so things should start to sprout right out, but seeds need time, consistent moisture and appropriate temperatures to sprout.

IMG_1028Moisture– Don’t water by habit, water by feel.  You don’t need to water every day but you do need to visit your seedlings everyday.  Touch the soil, get up close.   If the soil is moist to the touch (moist as a rung out sponge) you don’t need to water.  Seeds are only in the first inch of soil so this is the area that needs to be moist.  If when you touch the soil your fingers aren’t moistened, water.  I water daily, but on a cloudy day if the soil isn’t drying out, I leave it.  Outside I use row cover over my seeds, like a blanket.  I sow the seeds, water and them put row cover over them, then water the row cover.  I peek every day or so to check the moisture and water if need be.  When I see sprouts, I remove the row cover and place mini hoops over the bed, then I put the row cover over the hoops so the seedlings don’t get squashed, but still are protected against wind, birds, cats, children, etc… I do fold the row cover back to water with a sprinkler until I have my irrigation up and running.  26D45477-CB87-46F8-84E0-7FCA88C6B3A6***Note- I always water with a watering can or sprinkler with a very fine spray.  Seeds are fragile and can be blasted out of place by a hose or heavy flow from a can.*** Just like this little gardener!IMG_6665

82894CD0-5BEF-4205-81B1-1531A6C74479Temperature

Soil temperature matters more to a seed that air temperature for germination.  If you are starting seeds these days indoors, your seeds should be plenty warm to sprout.  Most vegetable need 70-80 degree temps to germinate, but keep in mind this is the soil temperature which is different than air temperature.  Optimal germination temperatures vary according to the crop, but indoors is plenty warm for all vegetables.  Outside, the soil may still be too cold to activate germination, but right now you should only be sowing cool season crops like peas, lettuce, arugula, kale, chard, broccoli, cilantro, etc….  which all like cool temps to germinate… 2029CBC8-5524-4EFC-A0C2-D2FBA353F6C4I plant peas in the snow and it works every time!  Many people are planting carrot now, which is fine, but it is still chilly out there and they do take a while!  You can do a few things heat up the soil faster like row cover, plastic covers, or mulch, and indoors heating mats work really well for peppers, eggplant and tomatoes, especially in January!… but the soil will warm up soon enough, wait for it!

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Time– Most vegetable seeds need at least 7-10 days to germinate.   If it has been over 2 weeks, your seed may not be viable, but chances are if they are new they are just needing more moisture or warmth to go for it.

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Seed Viability-If your seed is brand new it should have at least 90% germination rate because companies actually test for that.  If you have had your seeds for a while, or  if you are questioning the viability of your seed because it is old or been stored questionably (maybe got too hot or wet?)  you can do a seed viability test.  Basically take ten seeds, place them spaced an inch apart on a moist paper towel.  Slide the towel into a zip lock bag, label it with the date and put it on your fridge… Keep a spray bottle handy because the towel needs to stay moist, but chances are if the zip lock is truly sealed the moisture level will be fine.  Depending on the type of seeds you’re testing, they should begin to germinate anywhere from 2-14 days. (Seeds like peas and beans will sprout faster, while seeds like carrots or parsnips will take much longer).

Once the seeds being to sprout, give them a day or two, and then take note as to how many sprouted vs. how many did not sprout. This will give you a germination rate.

How to test seeds for viability and germination

Out of 10 Tested Seeds

  • 1 seed sprouts = 10% germination rate
  • 5 seeds sprout = 50% germination rate
  • 10 seeds sprout = 100% germination rate

Obviously, the higher the germination rate, the better. Anything over 50% is decent. Anything lower than 50% still might be usable, but you may need to sow more thickly.

Eva GArden 2017Mulch-Mulching is wonderful and necessary to retain moisture, create soil biology and protect your plants, but if a seed bed is over mulched before the seedlings are 3 inches tall it can suppress plants from coming up through it.  I usually apply wet straw mulch around my seedlings, after they are 3 inches tall.  If you do mulch with straw over a seed bed, make sure it is light and lose so the seedlings can push up through it.  Like I mentioned above- Outside I like to use row cover to retain moisture till I get good germination.

IMG_9684Other Factors

Soil Medium– Is there enough drainage in your soil mix?  Some seeds get too much water and the soil isn’t draining properly.  If you just scratch one up you may find they are actually rotting under the soil… it has happened to me!

Depth– Did you plant your seeds too deep?  What about too shallow? Most things need soil contact to germinate ( expect many tiny flower seeds which actually need light to germinate).  My rule of thumb is plant a seed twice as deep as it is wide… some say three times it’s size, but if you are buying seeds every pack will have very specific instructions to follow.

Pests– Did the mice, birds, cats come eat or dig up your seeds in the night?  It’s happened to me!

Compaction– If your soil is too hard or compacted seeds may be struggling to germinate, and even if they do germinate they may not be able to wiggle those tiny roots down into the soil.  Seeds need fluffy soil to take root.

Pre-soak– Many seeds like to be pre-soaked, especially really ones with really hard seed coats like Nasturtiums and Peas.  Could help go things moving, give it a try.

Go here to read more on Seed Starting Indoors

Everything I know I learned by doing… and by reading my favorite seedy book.  Which is where I got those cool charts pictured above.

I hope that helps, have faith , we reap what we sow!

“We are planting seeds of change, the fruit of which we might never see. We have to be patient.”
Michelle Obama, Becoming

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The Taste of Summer-Kale

Kale!-Yet another fantastic leafy green we have coming out of our ears!!IMG_2536In fact we have so much Kale we give it away to our friends and family, share it with our chickens, bunny and even worms…But what I really like to do is throw it in the food processor with a little water and then put it in ice cube trays.  IMG_8804This provides us with perfect little Kale Cubes for counting into smoothies whenever we wish.IMG_2579I don’t think my kids know you can actually make a smoothie without Kale… so don’t tell them!IMG_2587They drink it right up!

My favorite mix these days I stole from the Whole Foods Drink bar…One especially self indulgent day I threw down a whopping $8 for a cup of this stuff and was hooked.

Luckily I can make my own and so can you!

The Green Goddess Drink

Mix

Kale( frozen or fresh)

Apple Juice

Lemon Juice

and Ginger ( small amounts, for kids detect it quickly!!)

Ice Cubes on a hot summers day!!

Blend and drink.

It is excellent and the kids can’t get enough!

 

 

The Taste of Summer- Swiss Chard

IMG_2548This summer we harvest Swiss Chard every day…or at least we should!  I looked and looked for recipes that were tasty and used A LOT of Swiss Chard.. this one adapted from Farm Girl Fare won the prize!

Swiss Chard DipIMG_2559

Get the biggest baking dish you have

IMG_2547Get as much Swiss Chard as you have—up to 5 lbs or so

IMG_2558Chop stems and leaves separately

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Toss stems with olive oil and roast for 20 mins at 350

Add leaves gradually in handfuls and stir every 7 mins (approximately).

Everything will shrink down considerably.  Once everything looks pretty well roasted take out of the oven and cool.

Meanwhile chop a bunch of onions and garlic and saute them in butter in a skillet.

Once you have all your things sautéed put half of everything in the food processor.  This makes a nice creamy effect.

I then add Sour cream, parmesan and some yogurt.

Now add the rest of your sautéed onions, garlic and chard and just pulse quickly to mix everything together.

Now transfer to a baking dish and put in the oven at 350 for about 10 min or until warm.

Sprinkle with parmesan and serve.

It is not pretty (so there is no picture!) but once you taste it, you will appreciate it’s beauty.  Great for a potluck because you simply must share or you will regret it later!

 

 

 

The Taste of Summer- Rosemary Lemonade

This summer we have been eating well!! Mostly because other people have been cooking for us, but also because we are blessed with bountiful harvests.  Here are just a few of the recipes we have been enjoying this summer- dedicated to those we have shared them with… and asked for the recipes!

IMG_2602Grandma Tutu’s Rosemary Lemonade

First you make the

Simple Syrup

1cup Fresh Rosemary Leaves ( striped from the stem)

1 Cup Water

1 Cup Organic Sugar

(You can multiply this recipe and the syrup will keep in the fridge for months.)

Bring all ingredients to a boil and them turn down to a simmer for at least 1/2 hour. Turn off heat and let cool then strain out leaves.

IMG_2609Rosemary Lemonade

1 Cup Organic Lemon Juice (fresh squeezed or bottled)

1 Cup Simple Syrup

6 Cups Water

Mix, stir and serve

*You can replace Rosemary for Basil, Lavender, or other herbs that strike your fancy

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2015 Santa Fe Harvest Swap

Busy little squirrels over here gathering up the acorns for winter and preparing all our goodies to the share

on Oct 25th

at the Fourth Annual Santa Fe Harvest Swap!!

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Over the years this has become a place where we gather with our community to

Swap, Savor and Celebrate the Abundance of our year together on this beautiful earth.

It is a place to share gratitude for all that we are given and have the opportunity to be nourished from each others kitchens, hard work and hearts.

Hope to see you all back again, or if you haven’t ever joined us, this might just be your year!! Sign up here.

My counters runneth over

This pretty much sums up my kitchen these days.  My counters runneth over with goodness calling my name: feed me, cook, me, can me, dry me, PLEASEEEEEEE

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We reignited the sourdough starter for our Pre-school baking day, upon my sons request after hearing the Little Red Hen for the first time, and we made ourselves some sourdough bread (both gluten and gluten-free I might add!) He couldn’t have been more excited, which totally made it worth the effort ( we have been gluten-free for a year now and my bread rhythm is completely gone and I don’t really miss it at all)

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We have two crockpots going 24 hours a day with the tomatoes and more ripening every day! Luckily I have a baby holder when I MUST do something that requires two hands like churning hot tomatoes!

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We went apple picking and luckily there are about twenty pre-school apple picking verses to learn along side.

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We changed the seasonal alter to an autumn theme to my sons delight added a few new puppets of whom he is very fond of!  These little guys got me back in the crafting mood, and though I spent way too much time on them, aspiring to my Utube muse, I had so much fun and now have yet another crafty obsession, needle felting!

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This must be our season because home-pre-school curriculum lines up perfectly with what we fill our days with anyways, so instead of feeling like I am taking on yet ANOTHER task, I feel like I am actually just weaving song and spirit and sweet company into my daily hum.

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Ahhhh I just love when things are fluid and easy….well done with ease & fluidity–

(canning and processing all this stuff while juggling two kids is not exactly easy!!, but a healthy challenge I am delighting in and I am sure not the first mama to have all these pots on the stove at once!)

AHHHHHHugust

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Oh August- you are such a dream, I am pretty sure I write you an Ode every year, and this one you have shown your true colors so generously, yet again.

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Your light is amazing, your rains oh so soft, the world just seems to sparkle in your glow.

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You have me busy though I will say that…Gathering up those Amish Paste tomatoes like little easter eggs hiding under a forest of foliage and the cherries that just won’t stop giving!!

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Chop chop chopping onions that are pungent and sweet all at the same time!

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And attempting to put off the canning sessions as long as I can by fermenting Salsa!! IMG_9043

Which is going quite well I must say!

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August, it feels like you are almost over and I just wanted you to know, you are my favorite of all the many moons we see come and go, and if September wasn’t so Spectacular as well, I might grasp at you, but for now, I just want you to know how much I love you so.

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The Rough Guide to Big Batch Basil Pesto

It happens every summer…or winter I suppose.  I start in the green house in March with these little tiny Basil seeds…

they are so itty bitty I end up planting way too many.

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When they grow I find plenty of nooks and crannies for them to grow in the garden and then this time of year I am swimming in beautiful Genovese Basil.  So I get to work on big old batches of pesto to freeze and share at the Santa Fe Harvest Swap, (yes it is happening again this fall folks, more details later!!!)

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I usually start with about 1 1/2 lbs Basil, a dozen head of garlic, four cups almonds, four cups olive oil, and a handful of salt.  This much will get you about a case of half pint jars of pesto.  It isn’t hard, just takes a few time consuming steps- like peeling a ton of garlic, and plucking off a ton of Basil stems.

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Along the way I figured out an average head of garlic equals about 1/4 minced garlic- which is enough for one batch– yes I like garlic!!

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To make these batches affordable I use Almonds instead of pine nuts, and I soak them over night before hand to get even more bang for my buck ( they expand a little when soaked)

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The making is easy once you have everything prepped and ready, (this can take days!!)IMG_8798

For one Batch ( 3 half pint jars)

Fill the Cuisinart with

4 cups of basil leaves (That means filled to the brim and pushed down a couple times)

I pulse the Cuisinart a couple of times and add

1 cup of Olive Oil on top and pulse till a nice green paste

Then I add a

1/4 cup minced garlic (run through the cuisinart earlier)

1 Cup soaked Almonds

1tsp salt

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Before you finish taste it!! Some garlic is much stronger than others as is Basil so make sure you like it before you go freezing a ton of it!!

Blend until nice a creamy and fill up half pint jars leaving a little room at the top for a layer of olive oil ( this keeps it green)

This amount will make 3 Half pint jars

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Do this four times and you will have a case of pesto which you can freeze and eat throughout the year!

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***Remember this is a Rough Guide- I can barely follow a recipe much less write one, but so many of you have asked how I make my pesto over the years, so there you have it!

How to spend a summer day

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Let your garden run wild in the hot summer sun and your kid be half naked all he wants!

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Pick the reddest ripest Nanking Cherries on the bush ( a super hardy bush cherry that does great in Southwestern landscaping)

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Wash in cold water in the hot sun

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Take your time, this is one of the best parts!

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Roll them around in your little fingers and giggle

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Dust off the old Cherry pitter and crank to your hearts delight!

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Get as messy as you want.

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Soon enough you will have a bowl full of Cherries.

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Decide to make a pie

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Roll it out and mark it with a B

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Put it on the oven (outdoor oven or solar oven if you are lucky cause it is simply too hot to bake a pie inside!)

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Wait for it!

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Give thanks

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and thoroughly enjoy!