Posts Tagged ‘Cucumbers’
This weekend marks the official start to our growing season
and so it begins…
It the middle of February, technically still the dead of winter, but our unseasonably mild winter has every gardener itching to get outside and into the dirt. This weekend marks the official start to our growing season for cool weather crops, but we’ve had lettuces and spinach in the patio pot garden for weeks and they are now ready to harvest. Seems odd to be eating fresh greens this time of year when root crops and squash are the mainstay of any menu.
Seeds of other cool season crops and ones I know I want to grow are planted in pony-packs, peat pellets and flats and are incubating inside the farmhouse. Tomatoes, broccoli, cauliflower, cabbage, bell peppers and cucumbers are sitting inside on warming mats and in a few days we’ll have the beginnings of a summer full of fresh organic food.
The farm already has a huge garden complete with compost pile, raised beds, fencing for vine crops, berry patch, fruit trees, a chicken coop and a rain collection barrel. Whoever lived here before had no interest in living a sustainable life or even gardening for that matter. It has taken me years to clear out the debris, trim or remove overgrown and useless trees and rejuvenate the soil to the point where it could sustain life. But, we did it. The soil is rich and friable, crawling with earthworms in every spade that is turned. This is a huge accomplishment – soil that is alive!!
In a few weeks the soil will be over 45 degrees; dry enough that I can till and work in the mulch and compost that was laid on top during the winter months; warm enough to plant the first seedlings outdoors. I’m excited. Along with the seedlings, root vegetables like beets, carrots, radishes and turnips will be directly sown. Read the rest of the story »
A Life Lived in Grace
This beginning of a New Year is like a bend in a winding mountain road. It fades in my rearview as we move farther and farther from its starting point. I’ve been reflecting lately on all that can be accomplished on a small suburban homestead such as ours and feeling rather – well – contented and secure.
On just a third of an acre we are able to raise lambs and chickens to put meat in our freezer and eggs for breakfast and baking. An extra lamb we butchered is being parceled out to friends and neighbors who don’t want a whole or half lamb. And, at $9 to $15 per pound for organic lamb, I think this may turn out to be a very good thing.
The broilers we raised from day old chicks were butchered last week. Our original plan was to butcher before Christmas, but the bad weather and family obligations forced us to push back a few weeks. With the extra time on feed most of the birds were in the 7 to 8 pound range, with a few pushing over 9 pounds. At those weights the birds are too big for a family of two, so most were cut in half and a few quartered, giving us enough chicken for about 30 weeks, assuming we eat chicken once a week. Not bad, folks! Not bad at all!
The hens are laying 5 to 7 eggs a day now, not quite at full stride yet, but, that’s 3-1/2 dozen a week, enough to keep us in omelets with a few dozen left over to sell to cover feed costs.
Our berries and fruit trees are coming into their own and give us plenty of fresh seasonal fruit for eating and a little extra for freezing or canning or cooking; the garden gives us plenty of greens and root vegetables; tomatoes and cucumbers; squash and pumpkins, even with the occasional crop failure.
Thanks to some great sales in November and December our pantry is brimming with staple goods. And, the added savings from coupons meant most were “free” or nearly “free”. It’s so nice to be able to just walk over, open a cupboard and pull out what you need for an evening meal. No treks to the store after dark. No drives during inclement weather.
We picked up another load of firewood from the grandparents’ place, our second of the winter. With the colder temperatures we are burning more wood than in years past and it’s a blessing to have such a ready source. Loading split wood on a cool afternoon makes for a robust workout. I love it.
I think these reflections were brought on by a morning news story on the inflationary period coming our way. Read the rest of the story »
Make Your Own Garden Trellis
Hint & Tip
Make your own garden trellis
Before you chop up grape cane or berry vine pruning’s for the compost, consider saving them to make your own garden trellises.
Simply pull off any leaves and scrap off the thorns and you have the perfect material for making trellises that can be used for vining peas, beans or even small cucumbers.
Before the canes dry completely, take several sturdy straight pieces for the uprights, then twine the remainder around the uprights in the diameter you want. Leave room at the bottom so the trellis can be pushed into the soil.
Once finished, tie the intersections to hold the trellis together. Vine trellises will last a few seasons and can then be chopped up and composted. You’ll save money on buying premade- trellises and your garden will have a fine country feel with natural made trellises.
(if you don’t have grapes or berries on your suburban homestead you can also use small diameter saplings)
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