Mark Rainville is back to finish his series on making bokashi. In today's post, find out how to use this great fertilizer/compost to grow a thriving garden. Back to you, Mark...
In the previous two posts we discussed the history behind bokashi, described a basic definition, and explained the process of mixing bokashi bran. In this post we will ...
A new client called to inquire about putting in a vegetable garden for her 2 1/2 year old son, who suffers from food allergies. She and her
husband wanted to start growing the vegetables that he could eat and teach him where food comes from.
Their modern home, designed and built by Jesse Bornstein Architecture, lent itself to clean lines and angles.
As always, we wanted to design the garden to tie in with the ...
Most gardeners are lucky if their kale plants last through the summer. We've been blessed with a Lacinato kale that has been growing for over a
year and a half. It's a magic plant; it survived cut worms, it resisted powdery mildew, and it never, ever got aphids. We're definitely saving seeds from this plant.
Now over 10 feet tall, and listing to one side, the time has come to pull the plant (before it decapitates someone when it falls). ...
Every once in a while, you just need pretty pictures to look at. With hot weather descending upon us, the garden is really taking off
(oh-so-happy peppers and melons!), so we're happy to oblige with some shots of the Gardenerd Test Garden in mid-summer.
Enjoy!
Black Cherry tomatoes beginning to turn colors
Ancho/Poblano peppers finally flowering in hot weather
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The ever-versatile cucumber isn't held in high esteem here at Gardenerd (much like bell peppers, its flavor takes over everything it touches), but we've come to love them--and grow them--for the express purpose of making spa water or pickles, or perhaps they find their way into a nori roll or Tadzhik. Over the years we've grown several heirloom varieties, but our ...
Strawberries are in season and the garden is dripping with them. We took the opportunity to use the harvest to make a delicious cobbler that was
easy to assemble in under 10 minutes.
The recipe comes from Vegetarian Times magazine, and use non-hydrogenated vegetable shortening in
order to make it vegan. We used butter instead, since I had it on hand.
Strawberry harvest
In spring, we experimented with planting edamame (soybeans) and, despite having to re-seed 3 times (with only 7 out of 20 seeds surviving in the
end), the plants have yielded excellent results. Today we began harvesting the plump pods.
We've grown edamame from seedlings once before, but never from seed. Trial, and plenty of error, lead us to discover that soaking the seeds before planting is a bad idea when it comes to Sayamusume
soybeans. We did inoculate ...
The latest Mar Vista's Bounty Hunter article is posted on Patch.com. Discover this great local source for delicious pies made from family-farmed
ingredients:
Celebrate the Fourth of July with Marcie's
Pies
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It's well-known that free-range chickens produce healthier eggs with darker yolks and higher nutrient values. Our hens forage around the yard,
but their yolks are still somewhat pale. Could it be that they only have mulch for them to scratch through?
What, no greens? Don't get me wrong. We feed them kitchen and garden scraps, but they still need more greens in their diet. Enter Peaceful Valley Farm and Garden Supply's Chicken ...
There they were, just sitting in the refrigerator, waiting for something to happen. Those freshly picked blackberries weren't going to last
long, and since nothing captures the taste of summer fruits like freezing them into ice cream, we decided to make up a recipe on the spot.
Here begins the lazy-person's blackberry ice cream recipe. No cooking, no straining, just combine a few ready ingredients and you're done. To start, gather your supplies:
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