A big part of growing an edible garden is eating the food that you grow. This can also be the most challenging part. It requires attention to the garden, time to harvest and clean, and… More
After the technical and strategic post How to plan a garden, I think it is time to let down our hair and day dream about how your garden could look and feel. This is why gardening is so great, you have the power to create a beautiful space and environment all by planting and caring for seeds!
My friend and garden muse, Tracey aka The Fake Farmgirl, inspires me to think creatively and to move outside the lines to create a beautiful, lush garden. In my 2016 reflections, I stated that my goal in 2017 is to get more colorful and experimental. To get my juices flowing, Tracey was gracious enough to share how she thinks about garden design and planning. The best part, she doesn’t overthink it. She pairs her garden knowledge with her vision and creates a space that is brimming with life.
Megan: When you first started gardening, did you have a vision for how you wanted the garden to look?
Tracey: So when we moved into our house, 4 years ago, we had these hideous Junipers that took up 80% of our back yard. My poor husband was tasked with chopping them down and when he was done we had this gaping hole in our yard…And my journey began. He built me a few raised beds and I went to town. I started to look on Pinterest every day to get inspiration and became obsessed with Potager gardens. Potager is French for kitchen garden. I found that most of these gardens have a blend of veggies, flowers, and herbs that commingle to create an aesthetically pleasing space. There is also often a use of structures to create visual appeal. I love the idea because it allows me to create a beautiful space in my garden.
Megan: What does your dream garden look like and why?
Tracey: I hate dirt. I think that a garden teeming with life is the best use of space. My dream garden is alive with ornamentals, food, flowers and structures all co habituating and creating a space that invites people in. there are also a few chickens in my dream garden lol…
Megan: How do you plan your garden? Based on what you want to eat? How you want it to look?
Tracey: All of that. I think about the veggies first, then I try to think about companion plants. What bugs are going to attack my veggies and what can I plant nearby to try to prevent infestations or detour pests? I love Borage so I always put a ton next to squash to encourage pollinators to visit. Sage near my brussel sprouts and kale to keep cabbage moths away. I also think about where I can put structures or grow vines… I want green everywhere.
Megan: Do you draw a visual of what you want your garden to look like and then plant it? How do you time everything so that it is all blooming at the same time?
Tracey: Lol no, I should. I really just go for it.
Megan: How do you know what flowers, veggies, and herbs to pair together? Do you plant all of these in your beds or just focus on veggies?
Tracey: Everything goes in my beds, I read and take classes on companions. I focus on the veggies and what is best to plant near and away.
Megan: Do you suggest any MUST-HAVE veggies, flowers, herbs that we should plant in our garden beds? And why?
Tracey: I’m really into Pineapple Sage – I love how its red flowers pop amongst my brassicas, and it is such a hummingbird attracter! I also love Nasturtium. Be careful though, it ATTRACTS aphids so it can back fire. Plant it near tomatoes and the two will live in harmony. I’m also really into Borage, I’d try that if you haven’t, around squash. It’s a must-have. It re seeds so you will only need to plant it once. I’m also into artichokes, I like to let one bloom. I just planted leeks too, and plan to let them flower.
Just the name “Pineapple Sage” makes me feel all warm and fuzzy with excitement to grow plants. Yum! Beyond thinking about a space overflowing with vegetables, herbs, and fruit, you can also think about creating spaces in your garden where you can relax. For example, my childhood garden was built around a brick patio where my family enjoyed dinner together all summer long. There were two entrances to the garden, both trellised and covered in honeysuckle and clematis. It was dreamy. Your garden can be an outdoor extension of your home and a place of inspiration and peace. Dream big!
My 2016 garden. The plan is to add a lot more color in 2017!
A few months ago, Tracey also shared her insight about natural pest control in the garden, check it out.
You won’t be getting too dirty in January and February, but you will get busy. Now is the time to plan and prepare your garden. Whether you are starting a garden for the first time, on your 5th year, or starting an herb pot, you want to put a little strategy behind your vision.
Your main task in January and February is to plan and make preparations to be ready to plant seeds and/or transplants in your garden, yard, and/or containers.
Before diving into what you will plant and where, there are a few other important items to-do.
January & February checklist
- Purchase and plant bare root plants: roses, fruit trees, shrubs, etc. You will see these at your local nursery in February, possibly on sale. If you want roses, blueberries, raspberries, hydrangeas, lilacs, and other fruit and flowers like these, this is the time to make it happen. Learn more about planting bare root plants.
- Take inventory of garden supplies, seeds, fertilizers, and potting soil. Do you have what you need to plant seeds? Do you have the seeds you will be planting? Are your gloves still in good shape? Do you have enough fertilizer?
- Build structures to support growing plants. Are you planning to grow any plants that climb or need support? Like climbing peas or raspberries? You will need a trellis. Do you want to install irrigation this year? Do you want another raised bed? I have two raised beds and have decided it is time to add a third. I am creating a plan to build this bed before I need to plant seeds in this bed in March.
- Prune perennial fruit trees/bushes and roses. Time to get everything cleaned up!
- Plant onion and leek seeds indoors. If you want to grow your own onion and leek transplants, now is the time to do it. These crops take a long time to grow so it is best to plant as transplants versus directly planting the seeds in the ground.
- Finish harvesting any crops that overwintered in your garden. It is time to finish off those leeks, carrots, and beets. Make room to plant in March!
While you are making preparations to be able to plant your seeds and transplants in March (specific to Seattle), you need to make a plan for what and where you will plant.
Check out this post to create a plan for what crops you will grow and where they will be planted.
Time to start daydreaming about a yard full of flowers and edible food!
Deciding what vegetables, herbs, fruits, and flowers you want to grow can be exciting and overwhelming. It is fun to think about a garden full of life, beauty, and food. But it is daunting to figure out when and where to plant.
Since the goal of this blog is to make it easy to grow food, I am going to try to keep this really simple and digestible. This is a long post, but hopefully easy to skim for the information you need.
I am embarrassed to admit that this is the first year I have been this organized. I have never planned using an Excel spreadsheet, implemented crop rotation, or even considered the variety of crops.
I say all of this because YOU CAN GROW FOOD AS LONG AS YOU 1.) Get the seeds in the ground when they should be planted 2.) Tend to your garden. HOWEVER, if you spend the extra hour or two to strategize and document your plan, it will make it easier to plan year-over-year, you will yield more food, and it will be possible to make the most of the growing season.
Disclaimer: Everything in this post is based on what has worked for me personally. I am not saying it is the perfect way to plan. Also, like everything, you can get even more strategic and organized, but I am trying to keep it fairly simple.
Here we go!
If you use Excel, I strongly suggest using it for garden planning. You can also use an “Excel” Google Doc. This will allow you to easily make changes, stay organized, and save to reference year-over-year. Paper and pencil work great too. My Dad did want me to title this post “Garden planning for nerds”.
In this order, plan what crops you will grow and where:
- Make a list of the plants you want to grow. Consider your available space and what grows best in your region.
- Label each plant with its family name. You will want to plant families together. This will make it easy to decide where to plant each crop and ensure that you rotate these families of crops to control pests and diseases. You can find each crop’s family name online or in a garden book like High-Yield Vegetable Gardening. To learn more about this topic, check out this podcast. Add a column “Family”. For example, broccoli, cabbage, kale, and bok choy are all part of the Brassicaceae family “Brassicas”.
- Determine the location you will plant your crops. This is where Excel really comes in handy.
- Sort the crops by family name. You want to plant families together.
- Choose a bed, trellis, or other location for your crops. Separate crops by bed, container, or other space in yard. I always put my tomatoes in containers because I think they are easier to manage in pots. I have a specific space in the yard with a trellis created for my Peas. I also consider if the crop is an annual or perennial. I prefer not to plant perennials in my raised beds. Perennials come back year after year so I want a location that I can dedicate to that crop. I found a space in my yard next to my back deck for perennial herbs like thyme, oregano, and sage.
- Decide what crops will go in which raised bed. Now that you know which crops will be planted in a raised bed, you can plan which crops will go in what bed.
- Choose one crop and one bed. I started with Garlic because it is already planted in one of my raised beds, bed #1. I will plant the other crops in garlic’s family in that bed, these would be “Alliums” and include leeks and chives.
- Determine best companions. I reference this site or a garden book. Alliums (leeks, onions, etc) help Brassicas. So I will add all crops in the Brassicaceae/Brassica family into bed #1. Dill is also helpful to Brassicas, so I will add this to bed #1.
- Consider the space a crop needs to grow. I know that squash require a lot of space and room to sprawl. I think my bed #3 is best positioned for squash to sprawl out and over. Squash and beans are good companions so I will add beans to bed #3. Beans are good companions with spinach, swiss chard, and cilantro, all added to bed #3.
- What is left? That leaves me with carrots, lettuce, salad greens, arugula, and cucumbers. All will work well together and be put into my remaining bed #2.
- Add flowers. One of my goals this year is to add more color and creativity to my raised beds. For the first year, I am going to plant beneficial flowers in my raised beds. I have added zinnias, calendula, and cosmos into beds #2 and #3. I had room to add them in bed #2 and purposely added to bed #3 to help attract insects to pollenate the squash.
- Plan where each crop will be planted within the bed. This will make it quick and easy to actually plant the seeds and transplants in your bed because you already know where to plant. To do this, I also drew my beds in Excel (10 columns wide and 15 columns long for my 10ft x 5ft beds).
- Consider the size of each crop. It is really helpful to make note of the height (short, medium, tall) that each crop will reach at full maturity. There have been so many times when I have planted a tall crop in front of a short crop and the short crop was always too shaded to reach its full potential. Now that you know which crop is going in each bed, you can plan the actual location of the crop in the bed by considering the height of the crop. Plant the taller crops on the north side of the garden or where shorter crops will not be shaded.
- How much you want of each crop. If you really love a certain crop, you want to make sure you have plenty of space dedicated to growing that crop. For example, my family loves lettuce, salad greens, spinach, and beans. I want to be sure to dedicate plenty of space to these crops.
- The life span of each crop. You need to know how long a plant will take up that space in the garden so that you are always growing something. It is such a bummer when you finish harvesting and have not prepared to replace that space with a new crop. For example, garlic will be harvested in July and that space will be available for a new crop. Decide now what you want to fill that space and can be planted in July/August.
- Determine the month you will plant the seeds or transplant. You can find this information by searching on the internet, on the seed package, or in a garden book like Food Grown Right, In Your Backyard. You can also determine the month by knowing your last frost date. Most Spring crops can be planted after the last frost date. If you are using Excel, add a column and list the “Planting Month”. Some plants can be seeded continually every other week for multiple months. Note this by using “month – month”. So Lettuce can be directly seeded every week/ or every other week from March – September.
- Consider crop variety. Until this year I did not pay much attention to the variety of crop. I just bought carrot seeds. Then I learned there are varieties that do best in my local environment. This year I am specifically researching the best varieties of each crop or at least documenting the varieties I choose so that I can better document the success of each crop. I love this Encyclopedia Botanica Podcast episode about garden planning and the best 2016 seed varieties.
- Add a section for “date planted” and “notes“. It is super helpful to keep track of the day you actual planted your seeds/transplants. Also, add a note section for special notes on planting, harvesting, or anything else you want to note for this year or next.
Please know, from personal experience, it is worth every minute to plan what you will grow and where it will be grown. Once plants starting sprouting, every extra minute you have will be used maintaining, harvesting, and enjoying your garden. You will not have the time or want to spend the time trying to figure out what to plant next and where to plant it. Plus, when next year roles around, you already have a solid planning foundation in place.
Too much? Probably! I hope this post is helpful. Please share your tips, tricks, and questions in the comment section!
Need help planning your garden? Please contact me to learn more.
This last year was a big one. I gave birth to my first child and I decided to leave my corporate job. It was a LOT of change, really fast. It was the first year, in a long time, in which I felt incredibly present. This sudden lifestyle change and entirely new focus gave me the ability to think more creatively. Ultimately enabling me to tap even deeper into my love for gardening. Lucky me! I learned a lot this year, but even more, my passion and interest in edible gardening GREW big time!
When I think of ONE word to describe my gardening life in 2016, it is “productive”. I did a much better job at planning. I put seeds in the ground early enough to take advantage of growing food all year long. I invested the time to thin, weed, and fertilize, resulting in productive and healthy plants. When I think of ONE word to describe what I am aiming for in 2017, it is “diversity”.
Now that I better understand garden planning, timing, and growing cycles, it is time to have a little more fun! I tend to grow what I know I will eat i.e. what I can find at the grocery store. How boring. In 2017 I want to try growing vegetables, fruits, herbs, and flowers that are new to me and my family. I typically dedicate the space in my raised beds to edible food only. In 2017 I hope to create a larger ecosystem of vegetables, herbs, and flowers grown next to one another. Thanks to The Fake Farmgirl who opened my eyes to the concept of a Potager garden in which flowers, herbs, vegetables, and fruits are intermingled. Ultimately, creating a stronger ecosystem to pollenate, fertilize, and protect against unwanted pests. 2017 is the year of a more diverse, colorful, and experimental garden.
Last year at this time, I documented my key accomplishments and lessons learned. THIS IS A MUST to get closer to the garden that you want to have. I am happy to report that I put my learnings into action in 2016. So here I go again.
- Grew more of everything. I grew more vegetables, herbs, fruit, and flowers than the year before. This is because I actually planned and most importantly understood the timing of when I needed to get seeds and bulbs into the ground. To do this, I suggest having one or two really great gardening books on hand. Food Grown Right, In Your Backyard lists out what you need to do in the garden each month. Read the instructions on seed packages. I am embarrassed to say that I have not done this and then the seeds or bulbs don’t sprout because I planted too deep, didn’t soak bulbs, or planted at the wrong time. This seems so simple but is often overlooked.
- Timing: directly planted seeds for my spring garden by end of March , summer garden in early May, Fall garden by end of July, and last planting beginning of September.
- Had beautiful roses from May – October. We bought and planted bare root roses in February and enjoyed roses starting in May! Visit your local nursery for bare root roses that will do well in your environment.
- Expanded my gardening community and knowledge. Through this blog, social channels, and reaching out to gardeners within my local community, I have created a network of people that inspire me to grow food, eat real food, and treat Mother Earth with love and care. I look forward to continuing to grow and connect with this community in 2017.
- I want to and can grow more. This will require another raised bed. I plan to build this bed in January to have it ready to roll for planting in March (blog post to come).
- Grow more herbs. I learned how to air dry herbs this year and it was a success. These were great holiday gifts and I now have a container full of flavor from my own backyard. I definitely want to do this again in Fall 2017 and hope to have more herbs on hand to make twice as much. My two favorite herbs to air dry are Oregano and Thyme.
- Grow more flowers. I said this last year. I did grow more flowers, but not nearly as many as I could have. Not only can these help create healthier vegetables, but who doesn’t want fresh flowers in their house all year long? I’m all about these flower recommendations from Seattle Urban Farm Company.
- Onions need to be started as transplants in January. I directly seeded my onion seeds into the garden in late March. This didn’t work. Because I did not read any directions about growing onions, I just assumed I could directly plant the seeds into the garden in spring. It is best to plant onion transplants into the garden in late March and allow them to grow for 5-6 months before harvesting.
- Sungold tomatoes rock! We had great success with this tomato variety and they are delicious. I personally like planting my tomato plants in large pots because they are easier for me to manage and don’t take up a lot of space in my raised bed.
- Plant winter squash in the spring. I completely missed the boat on planting winter squash this year. You can direct seed winter squash and I will plan to do this by end of May. I hope to grow New England Pie Pumpkin and Honey Bear Acorn Squash.
- Grow a “lettuce salad mix”. I love growing lettuce, I eat a lot of it and it is easy to grow in the PNW. This is the first year that I grew a lettuce mix. Not only was it fun to have a variety of lettuce leaves, but it also thrived in the garden.
- Plant a fall garden. This year I was diligent about getting one more round of seeds into the ground at the beginning of September. This was well worth the effort and resulted in vegetables through January. It is such a treat to harvest carrots, beets, leeks, kale, and swiss chard on a cold, dark evening in the winter.
- Reference a few key gardening resources. As mentioned before, it is so important to have a book or two on hand that makes it easier for you to know when to plant what. These are my go to gardening resources:
What has been your biggest learning in 2016? What is one thing you want to do in your garden in 2017?
I want to give a special THANK YOU to all of you who read my blog and support my gardening habits. Gardening would not be nearly as fun without those of you that help me learn, dig in the dirt, harvest, and enjoy the food!
Cheers to community and spreading the good gardening word in 2017!
Three weeks after cutting and preparing my herbs for storing, they are dried! And by dry, you want them to be crackle dry. They may have been ready at two weeks, but I decided to give them one more for good measure. So now what?
Remove leaves from herb stems
This can be tedious, especially with thyme. I recommend putting on some music or a podcast, I listened to the latest episode of Encyclopedia Botanica podcast. What you need:
- A big bowl – remove the leaves over the bowl so that you don’t lose any.
- Use your hands to remove the leaves – try to be patient so that you keep the leaves intact.
- Music or a podcast (I promise it doesn’t take that much time, but it will make the experience more enjoyable).
Store leaves in a container
You will need an airtight container to store the herbs, preferably glass. I used mason jars. If you are really on top of it, you can use old, cleaned spice and herb jars.
Label and date
After filling the containers with herbs. Be sure to label the container with the herb name and date.
A few notes
- Dried herbs will store for up to eighteen months, one year is ideal.
- I tried to air dry sage. It actually dried beautifully, but it smelt a little funky. It actually didn’t smell quite right when I cut it. Note to self: be sure to cut herbs before they have bloomed or become water logged. If they aren’t good fresh, they won’t be good dried.
- Drying herbs is fun, resourceful, and straightforward. I plan to grow more fresh herbs with the intention of drying them for storing and gifting next winter.
Add a little zest to the holidays! Cheers!
I still have fresh herbs in my yard and I don’t want them to go to waste. I have decided to dry them so I can use them all winter long. With the holidays right around the corner, I’m also hoping to gift a few jars!
This post part 1 is about preparing the herbs to be dried. I am currently waiting for the herbs to dry. As soon as the herbs have been dried, stay tuned for post part 2 to find out how they turned out and how to store the herbs.
The easiest method for drying herbs is to air dry. This is most effective for herbs that don’t have a lot of moisture, like oregano, thyme, and rosemary. I do have extra sage, however it has higher moisture content. I am still going to try to air dry the sage and will let you know how it turns out in post part 2.
Steps to air dry herbs
- Harvest the herbs before they flower. I have to admit, a few have started to flower, but I am still going to use them. This means they are not at their peak flavor, but still do the job. Only use healthy branches.
- Dry and clean the herb branches. Shake off the insects and pat dry with paper towel. I laid the herbs out on brown paper bags to dry overnight.
- Bundle and tie a few stems together. Make sure there is enough space for some air circulation.
- Punch holes in paper bags so that air can circulate through the bags.
- Put the herb bundles in the paper bags. Place a bundle or two upside down in each bag. Gather the ends of the bag around the bundle(s) and tie it closed, I used a rubber band.
- Keep the bags in a warm, airy room. I am keeping the bags in the basement, which is dry and about 60 Degrees Fahrenheit.
- Check on the herbs in two weeks. Keep in the bags until the herbs are dried.
Go cut those herbs before the winter hits hard. Stay tuned in early December for how to store the herbs and prepare them for gifting.
Do you want to grow food but don’t know where to start? Or maybe you have an edible garden, but like me, still have so many questions. Wherever you are at, one thing holds true, we all need a little guidance, support, and inspiration.
I can’t think of a better way to inspire you than to introduce you to a woman that has motivated and educated me about urban, edible gardening. Meet Hilary Dahl, Co-owner of Seattle Urban Farm Company and Creator of Encyclopedia Botanica Podcast. Not only is she wicked smart about gardening, but she distills the science into an easy guide that makes growing food possible for anyone. Plus, she is a super talented photographer, so don’t forget to follow @SeattleUrbanFarmCo on Instagram to get a daily dose of her amazing photos.
I had the opportunity to ask Hilary a series of questions about how she started her urban farming career, advice and tips for those that want to grow food, and helpful knowledge for those that are already working on their green thumb. Plus, at the bottom of this post you will find a list of helpful resources from Hilary and Seattle Urban Farm Company and a GIVEAWAY. Enjoy!
Megan: What is your gardening mission?
Hilary: My mission to is make edible gardening accessible for everyone. I try to create content, such as the podcast, blog and social media feed, that help take the mystery out of home food production. Edible gardening is possible for anyone, our goal is to provide resources that empower people to get out there, be successful, and enjoy themselves.
Megan: Why did you decide to start a career in urban farming?
Hilary: I became interested in urban farming while in college. I attended the University of Washington and studied the relationship between environmentalism and urban planning. Urban agriculture seemed like a great tool to connect city dwellers to the natural world, improving their quality of life and providing a tangible way to increase their own environmental sustainability.
Megan: What advice would you give to those who are thinking of trying to grow food?
Hilary: I would encourage beginners to start small and read the instructions. You definitely want to start gardening with a space that you can easily manage, and to be honest with yourself about how much time you can spend in the garden each week. An hour a week is a reasonable amount of time to spend, which means you might want to begin with only a couple of small raised beds. A plant doesn’t have instructions per se, but seed packets and plant tags contain a surprising amount of information, as long as you read it! Beginners who do not heed the advice that accompanies their plants will almost always make mistakes that are easily avoidable!
Megan: What is the most difficult part of growing food?
Hilary: It can be challenging for people to accept that, as a farmer, they must deal with the vagaries of nature. Gardening provides a wonderful opportunity to connect to the natural world. However, crops are exposed to a wide range of threats including freezing temperatures, insect pests, fungal diseases, viruses and animals. Therefore, you have to understand that food production will have failures and that to be successful, you simply must persevere and try again!
Megan: What is your greatest learning from helping hundreds of people to start their own gardens?
Hilary: Growing food can be easy. However, it has been remarkable to see how many people make the same mistakes when they are getting started. Honestly, I think people just need to take a little bit of time before they get started to understand the basics. They should take a workshop, read one of our books or spend a few days helping out a friend who is already a gardener. There is a wealth of gardening knowledge out there waiting to be accessed, so get involved in your local community.
Megan: If you were given a few more hours in the day, what would you choose to do?
Hilary: I could always spend more time taking photographs of the garden. I love being out with the plants first thing in the morning, and a mid-day and in the evening. It is amazing how much can change during the course of a day, and I’d love to have even more opportunities to capture everything that is happening out there.
Megan: What are the top 4 things someone should consider before starting their own garden?
Hilary: A few keys to getting the garden started properly: first, make sure your garden gets great sun exposure (at least 6 to 8 hours). Second, start with a space that is easy to manage (perhaps only a couple of raised beds). Third, use good quality soil and add organic fertilizers to your beds before planting. Lastly, always follow the plant spacing guidelines for each crop and make sure to water your crops regularly! If you do those things, you will almost certainly have a great first gardening season.
Megan: Do you think everyone should grow food?
Hilary: I think that growing food is good for people. Just about everyone would benefit from spending more time outside, getting their hands in the soil and eating more vegetables. Having a garden makes all of these things inevitable, so it’s a very healthy habit.
Megan: If someone can only grow 3 plants? Which ones should they grow and why?
Hilary: Choosing only three plants would be challenging. I think the crops might be different for everyone. One of the things we have learned from working with lots of different gardeners, is that each person has their own tastes and preferences. Some people might only want to plant tomatoes, while another might only want salad greens. If I had to choose only three crops, they would be beets, kale and beans. I’d grow beets simply because they are my favorite vegetable to eat; kale because it has a long season, produces a ton of food from each plant and is very nutrient dense; green beans are also big producers and are easy to store by canning, drying or freezing, so you can eat them year-round.
Megan: A lot of people don’t have yards; can they grow edible food on a deck or in pots?
Hilary: You can definitely create an edible garden on a deck or in pots anywhere you have room. Make sure the space gets at least 6 hours of sunlight, make sure you can easily get water to the space so you can irrigate your plants (pots dry out really fast), and make sure to use a potting soil in the containers. Potting soil is essential, because regular garden soil will become compacted and too dense in a container for crops to grow well. There is no such thing as a space that is too small, even growing one pot of basil is a fun gardening project!
Megan: What is your most favorite edible plant to grow and why?
Hilary: I have too many favorites to choose only one, but I really like growing lettuce. Because lettuce grows really quickly, you can keep replanting it all season long. I plant 3-4 heads of lettuce in the garden every week or two and this means that I can have a salad pretty much any day of the year. Lettuce is a great crop because it is easy to grow, it matures quickly and pretty much every meal benefits from the addition of a salad.
Megan: What is next for you?
Hilary: I am really hoping that our new podcast, Encyclopedia Botanica, will find a nationwide audience. I think there is a need for a down-to-earth edible gardening resource and I love the podcast medium. Podcasts are such an easy way for people to learn and I am just trying to get the word out there so that everyone knows what we are up to.
Helpful gardening resources from Hilary and Seattle Urban Farm Company:
Food Grown Right in Your Backyard – a must-have!
Last but not least, Hilary and I have teamed up to give away a copy of the must-have book “Food Grown Right, In Your Backyard” by Seattle Urban Farm Company’s Co-Founders!
Giveaway begins Tuesday, November 15, 2016. Check Instagram on Tuesday for details!
To enter for the chance to win:
- Follow both SeattleUrbanFarmCo and SeedSproutGarden on Instagram
- Leave a comment and tag a friend sharing why you love gardening
- Chance to enter giveaway ends Thursday, November 17, 2016 at 11:59pm PST
- Winner will be announced on both SeattleUrbanFarmCo and SeedSproutGarden Instagram accounts on Friday, November 18, 2016
Good luck! While your waiting, listen to the latest episode of Encyclopedia Botanica.
Photography by Hilary Dahl
The garden has been a source of energy, nutrition, and joy for me and my husband. When we had a baby, it became so much more. It is a place to teach our child about the ecosystem of life, real food, colors, textures, and responsibility. And as our baby begins to eat solid foods, the garden has provided the majority of his nutrients. I can’t think of a better source of food than the fruit and vegetables grown in our own backyard.
You might be thinking, “are you serious?” First, you want me to find the time to make baby food and on top of that, you want me to grow the vegetables and fruits? Of course not! But maybe.. a little bit. How about I provide a few easy baby food recipes for 6+ month olds. Maybe you try these and then realize you can grow most of the vegetables in the recipes and decide to try gardening? Just throwing it out there!
In all reality, I didn’t quite know what foods/recipes to start with for my baby, so below are a few ideas that have worked for us. As to how this relates to gardening? Children are one more reason to try growing food, even a pot of tomatoes. Whether they are babies, toddlers, or teens they can learn from being a part of the gardening experience and hopefully build a love for real food straight from the dirt.
If you are certain that you don’t want an edible garden, sign up for a CSA or head to the Farmer’s Market to gather these vegetables and fruits. Include your child in the experience so that they can develop an appreciation for their food.
My top 6 baby food recipes for 6+ months
When making baby food, my goal is to make a lot of it at one time. Prep all of the ingredients, and then combine them in different ways to create a variety of purées and finger foods, then store and/or freeze.
Your grocery shopping / garden harvesting list for the following recipes:
1 bunch kale – wash, tear into smaller pieces (remove from stem), steam
2 pears – peel and cut into chunks (no need to steam)
5 large carrots – if organic / from the garden I do not peel, wash, cut into small chunks, steam
1 can white/ great northern beans – wash and drain
1/2 cup lentils (uncooked) – cook in broth (vegetable or chicken or whatever you have on hand)
1 apple – peel, cut into chunks, steam
2 handfuls of green beans – wash and steam
1 bunch of spinach – wash and steam
2 beets – peel, wash, cut into chunks, and steam
1 banana and/or 1 cup frozen/fresh blueberries – no prep needed
Once you have prepared these items, you can mix and match to create the recipes below. The allocated amount of each ingredient is a rough estimate. Feel free to add however much you want of each of the prepared ingredients above. The below assumes that you have already peeled, washed, steamed, etc.
Carrots, kale, pear purée
½ of the prepared kale
1/2 of the prepared carrots
Lentils, carrots, white bean purée
½ cup lentils
1 can white beans
1/2 of the prepared carrots
Carrot purée or finger food
If you have leftover carrots, either keep as steamed chunks for baby finger food or purée and add a little cinnamon.
Spinach, apple purée
½ of the prepared spinach
Green beans, pear, kale and/or spinach purée
Prepared green beans
½ to 1 pear
Any remaining kale and/or spinach
Beets, blueberries, banana purée (Beets are recommended for 8+ months)
1 banana and/or 1 cup blueberries
Always feel free to add cinnamon, sage, mint and other spices to the purées for some added flavor.
This will make a lot of food, prepare to freeze and store it.
You can easily make these recipes by steaming the fruits and vegetables in a pot and blending them together in any blender. However, if you want to get fancy, I recommend this all-in-one BEABA Babycook – Sorbet baby cooker.
Freezing and storing baby food
When you are first starting solid foods, your child may eat closer to 2 ounces per meal. As you near 8-9 months your child may be eating closer to 4 ounces+ per meal.
I recommend to have a variety of 2 and 4 ounce storage containers. These OXO Tot containers are great for storing and freezing OXO Tot 12-Piece Baby Blocks Set
If you do make all of the food above, you will most likely need more containers to freeze the food. In this case, I love these Fresh Baby So Easy Baby Food and Breast Milk Trays
Or of course, just a good ol’ ice cube tray works perfect Kitch Easy Release White Ice Cube Tray, 16 Cube Trays (Pack of 4)
If you use ice cube trays, when the food is frozen, remove it from the trays and put into ziplock bags. Label the bags with the recipe name and date you prepared the food.
When you need the food, put the cubes into a bowl or into reusable food pouches. There are double zippers at the bottom of this pouch, Reusable Food Pouch (6 Pack – Medium) – Easy to Fill and Clean – Double Zipper Means No Leaking – Perfect for Homemade and Organic Baby Food – Suitable for Babies, Toddlers and Kids of All Ages, to insert the frozen food cubes or fill directly with fresh food and then freeze.
Lastly, if you are feeling inspired and want to get a little fancy with your baby food making, check out this cookbook Bébé Gourmet: 100 French-Inspired Baby Food Recipes For Raising an Adventurous Eater
I hope this post gives you a little inspiration to try making your own baby food and even more so, include your child in the food experience. Whether that be growing food, exploring a Farmer’s Market, or cooking together. There is so much to learn from food and it is more fun to enjoy it together!
Confession: I totally missed the memo on planting winter squash. I was so focused on summer squash, that I wasn’t even thinking about growing my own fall decorations and more importantly, delicious fall and winter food.
So here we are, in the midst of fall and all of its glory. With Halloween right around the corner, pumpkins line patio steps and apartment balconies, and grocery bins are bursting with squash and pumpkins. And I suddenly realize that I want winter squash, of every kind, to line my steps, to spice up my fall decor, and of course, to eat!
Note to self: Plant winter squash and pumpkins (and gourds) next year (you should too). They are easy to grow and inexpensive (but do require some space).
What to plant:
- Winter squash: acorn, delicata, butternut, and hubbard
- Pumpkins: for carving and sugar pumpkins for eating
- Gourds: if you have space
When to plant: Direct seed in mid May. Winter squash need more time to mature than summer squash. You can also direct seed to grow your own transplants.
Reality check: We are well past May, so the opportunity to grow winter squash has passed, but it is added to the list for next year. The good news! Winter squash and pumpkins are readily available at the Farmer’s Market, Pumpkin Patches, and the grocery store.
NOW, getting to the actual motivation for this post – I encourage you to decorate for fall, Halloween, and Thanksgiving with winter squash and sugar pumpkins. They are beautiful, provide bold color, and the best part, when you are done using them as your autumn flair, you can eat them! So your decorations don’t go to waste.
I have compiled a list of my favorite recipes that use an array of winter squash varieties and pumpkins. Check these out for some inspiration.
Recipes for winter squash and pumpkins:
Winter Squash Pancakes with Crispy Sage and Brown Butter from Smitten Kitchen
Squash: you can use any variety
Are you kidding me? Pancakes for dinner?! Really they are for any time of day. Yummy!
Smitten Kitchen is an all time favorite of mine, check out her fabulous cookbook: The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook.
Slow Cooker Butternut Squash + Apple Soup from The Natural Nurturer
Slow cooker? Say no more! Any recipe using my crockpot is worth trying – nothing better than the smell of dinner when you walk in the door after a long day! Not to mention healthy and delicious.
I have been following The Natural Nurturer for her easy, wholesome recipes that are intentionally crafted to be healthy, delicious, and family friendly. Check her out!
Chicken Sausage + Kale Stuffed Squash from Simply Real Health
Not only is this recipe sweet and savory, but it is easy and healthy. Plus, 100% seasonal! I am still growing carrots and kale, and just finished harvesting my zucchini. You can find all of these ingredients at your local Farmer’s Market right now.
Sarah from Simply Real Health is the Queen of healthy, wholesome, tasty recipes that are designed for the seasons, so you can truly eat real food farm to table. Check out her cookbook: The Simply Real Health Cookbook: Easy Real Food Recipes For a Healthy Life, Made Simple.
Roast Pumpkin with Honey and Feta from Not Quite Nigella
Squash: any variety
I love this recipe – so simple and flavorful and you can apply it to any variety of squash or pumpkin.
Warm Winter Kale and Delicata Squash Salad with Maple Vinaigrette from Do You Even Paleo?
Everyone needs a “go to” warm, delicious fall and winter inspired salad. Plus, if you still have kale in the garden, you can use that too!
Classic Baked Acorn Squash from Simple Recipes
So simple and easy and NEVER disappoints. Pairs perfectly with just about anything. Plus, it is even a good leftover! Full of nutrients, regardless of the yummy brown sugar and butter.
Roasted Pumpkin Seeds Six Ways from Wholefully
Whatever you do, don’t forget to roast your pumpkin seeds. I personally prefer the basic olive oil + salt. But may have to give one of these six other options a try this year!
What are your favorite recipes using winter squash and/or pumpkins? Please share!
And come May 2017, don’t forget to plant your winter squash!
Just last weekend, I had the opportunity to take my very first Seattle Tilth veggie gardening class. It was awesome! It really hit me that I truly love gardening, actually love it so much that I get amped up talking about the soil ecosystem. I know I’m excited about something when I actually arrive early, and it did not disappoint.
I chose to take this class “Put Your Garden to Bed” because I always struggle with actually knowing when to call it quits and how to make the most of my garden during the winter. This class provided a plethora of knowledge, but to keep it simple, check out my key takeaways specific to a garden in the Pacific Northwest.
Soil is everything. I have said it before and I will say it again and again, the health of the soil ecosystem directly correlates to the health of the plants. Healthy soil is full of organisms that convert organic matter and compost into nutrients for plants. It is important to continue to build this ecosystem in the winter months. All of the takeaways listed below are recommended with the end goal of maintaining and building healthy soil through the winter months.
Remove warm season crops, keep cool season crops. This was my biggest question going into the class, which vegetables do I need to finish harvesting and remove and which ones can I continue to grow through the winter months?
- Remove: warm season crops such as beans, tomatoes, squash, peas, basil, peppers, cucumbers, celery, and onions. These need to be harvested and removed as soon as possible in order to seed a cover crop, garlic, and/or shallots.
- Keep: cool season crops such as kale, lettuce, leeks, beets, and carrots. These are much easier to keep if you protect with floating row cover or a hoop house + row cover. Also, it is important to continue to harvest these cool season crops and not let them sit in the dirt the entire winter as they could rot due to the increased wetness.
Remove any plants that have disease. If you have a plant with a disease, you need to completely move this plant off site. If you live in the PNW, this means to put it into yard waste and not a compost pile. Take it off the property.
Plant a cover crop. This is the money maker! Remember how “soil is everything”? Cover crops not only protect the soil from the impact of the rain, but they inject organic matter and nutrients into the soil, while also hosting a bacterial ecosystem during months when this can become dormant. The best part, cover crops are so easy to plant!
Like anything, there are a million different types of cover crops for different goals, check out this list. However, to keep it simple, just find a soil builder mix, basically a blend of cover crops, and sprinkle this on your soil. Cover with some dirt, water, and let it grow.
About 4 weeks before you plant your spring vegetable seeds, you need to chop back the cover crops and put them into the soil. Basically, use a shovel to chop them up and turn them into the soil. If possible, cover with a burlap sack so that the cover crops compost faster, injecting an abundance of organic matter and nutrients into the soil. Yay!
Plant garlic, shallots, and fava beans. You can grow a few vegetables in the winter months. You need to get these in the ground now. Check out this post about planting garlic.
Mulch. Your warm season and diseased crops have been removed, your cover crop and garlic, shallots, and/or fava beans are planted. Now, you can add mulch to help keep soil temperatures a little warmer. There are several types of mulch, learn more here. I plan to use straw to protect my cool season crop and garlic. you do not need to use mulch on the cover crops.
There you have it, your checklist for wrapping up the garden season and making the most of your garden during the winter months. It is best to do all of this now, in the month of October. So get to it!
My last takeaway – take a class at Seattle Tilth. From veggie gardening to composting 101 to making herbal salves, there is something for everyone. It is always a good time to learn and try something new.
Check out this Crimson Clover cover crop sprouting between tomato plants.