How to Water - over head or at the base of the plant

Which way should you water your plants? When it comes to vegetables there are certain plants it is best to take precautions with and NOT do overhead watering. Tomatoes, peppers, squash, cucumbers and watermelons in particular are all plants that get fungal diseases (blights and powdery mildew.)



These tomatillos have lots of space at the
bottom so they can be watered easily at
the base without getting the leaves wet.

Wet leaves set up the perfect conditions for disease to get established. For these plants it is much better to water at the base (ground level) and not get the leaves and stems wet.

You can't control the amount of water that comes from the sky but you can control where you place the water when you are hand watering.

There are 4 or 5 tomatoes in here. Only one
is easy to water without getting the foliage wet.
The only choice IS to water through the leaves.

But....there is always a BUT....if we haven't had any rain for several weeks it is a good idea to give the plants a shower to wash the dirt and grime off the leaves.

Carrots






Any time you wash a plants leaves off, do it early enough in the day (at least an hour before dark) to give the foliage time to dry before dark.

Carrots, lettuce, and greens on the other hand, like to get their foliage washed when they get watered. So you can do overhead watering frequently on them. As you can see above, it is hard to water just at the base of a carrot in a bed of carrots so you do have to get the foliage wet every time you water.

Vicki - Bed 41

Sweet Honey Mustard Kale Chips!

Hey Everyone!

Simply Delightful!

I hope that many have had a chance to enjoy the post on kale and are considering growing or enjoying this delightful and healthy green!  It was so exciting to check Bed 29 yesterday and stumble upon the pleasant surprise of some dino kale being ready to harvest.  Although a small bunch, as the plants are just starting to produce, it is the perfect amount for a tasty batch of kale chips.

It is often easy to find a wealth of recipes for the chips that have the traditional salty flair, but the need for something on the sweeter side of things was more to the craving at hand.  This is a wonderful recipe and lends itself well to either dino kale or one of the curly green varieties.

Tuscan or Dino Kale massaged with
 honey & extra-light olive oil

Sweet Honey Mustard Kale Chips

One large bunch fresh harvested kale

1 1/2 tablespoons of your favorite honey

1 tbsp. Bertolli Extra Light Virgin Olive Oil

1/2 tsp. ground dry mustard

1/4 tsp. garlic powder

Fresh ground sea salt to taste

To prepare kale for chips, wash under cold running water. Allow the kale to dry completely on paper towels.  This is a crucial step when preparing chips made from greens.  Kale that is not completely dry results in chips that do not bake evenly.  It can also lead to chips with a soggy texture, lacking all palatable qualities.

While the chips are drying, preheat the oven to 325 degrees.  Many recipes call for baking chips at 400 degrees.  I find that 325 works the best for dino kale and 325 - 350 degrees works the best for the curly green varieties, depending on the size of the torn pieces.

In a medium bowl, mix the honey and olive oil into a smooth paste-like texture.

In a small bowl, mix the ground dry mustard and garlic powder, set aside.

When the kale is completely dry, de-stem with a knife and tear into irregular pieces.  Each piece should be about one and a half inches in size.  Add the prepared kale to the honey and olive oil paste.  Massage thoroughly until all pieces are coated well; their appearance should become shiny green in color.  I wear disposable gloves for this step as it is quite sticky.

Turned and ready for an extra dash of
 dry mustard and garlic powder!

Take one-half of the mustard/garlic powder mix and sprinkle on top of the kale.  Massage again until thoroughly and evenly dispersed.

Line two baking sheets with parchment paper. Place kale chips in a single layer making sure the pieces do not touch.

Place on center rack in oven and bake 7 minutes.  Remove at the 7-minute mark and flip over all chips, again making sure the edges do not touch.

Sprinkle the remaining mustard/garlic powder mix over the warm chips.  Return to oven and bake another 5 - 7 minutes or until desired crispness.  If your pieces are larger than one and a half inches it may take additional time to become crispy in texture.  You want the chips barely beginning to brown as a general rule of thumb.

Transfer to serving dish and sea salt to taste if desired.  A little sea salt goes a long way on kale chips. One or two dashes will do an entire cookie sheet.

One large bunch usually makes two cookie sheets and most often serves four.  Store uneaten chips in an airtight container for no more than a few days.

Hope you enjoy,

Denise, Beds 25 & 29

Spotlight on a Superfood - Kale!

Hey Everyone,

Tuscan or Dino Kale grown by
Carol Hanak, Bed 22

Walking through the garden it is easy to spot different cultivars of one of the best superfoods out there, kale. Until the Middle Ages, kale was one of the most commonly grown vegetables in all of Europe with cultivation dating back over 2000 years.  The Dig for Victory campaign during the WW II era highly encouraged the growing of kale as it was easy to bring to harvest and it supplemented many of the important nutrients missing from the diets of those on rations.

Kale is closely related to collards and both are members of the cabbage family.  In fact, kale and collards are actually the primitive headless forms of cabbage.  The splendor of a kale plant is quite diverse and whether a delightful ornamental or tasty edible in the garden, the plants are able to withstand moderate freezes and can tolerate temperatures in the teens before requiring protection from the elements.  However, if hard freezes are sudden, before the plant has had time to adjust to the arrival of harsh weather, it is highly recommended to go ahead and cover.

Red Russian Kale immediately left of the scarecrow
grown by Mike & Sue Plumb, Bed 30

The most popular varieties for the home gardener are Red Russian, Curly Green, and Tuscan or Dino Kale. The Dino Kale is the sweetest and nuttiest of the bunch, with the Curly Green having a tenancy to be somewhat bitter, and the Red Russian falling somewhere in between.  By choosing the smallest leaves to avoid bitterness and allowing the plants to experience cold temperatures, including several frosts, the flavors only improve.  Harvesting after exposure to cold weather and frost ensures that some of the plants starches turn into sugars. Yummy!

For the health conscious, this delightful plant certainly packs a punch and it is easy to see why it tops the charts as one of the world's healthiest and most nutrient rich vegetables.  According to the ANDI (Aggregate Nutrient Density Index) scores, kale shares a three-way tie for being one of the healthiest greens available, outperforming spinach, which places number five on the list.  Per calorie, kale has more iron than beef, more calcium than milk, and 10 times more Vitamin C than spinach.  Heads up Popeye, Olive Oyl is throwing out your spinach and fixing you something even better.

Winterbour or Curly Green Kale
 grown by Vicki Williams in Jane Curry's Bed 2

Scientists have known for years that the high levels of antioxidants found in kale work incredibly well at disarming free radicals before they damage cell membranes and DNA.  In recent years, kale has gained a lot of attention as research now shows its phytonutrients work at a deeper level detoxifying and cleansing the body of harmful compounds.  It also has powerful effects at combating several types of cancer and providing both heart and eye health. Life Extension Magazine (known for publishing sound health information to improve and extend human life) has an excellent article by Stephen Laifer citing the powerful health benefits of kale. It is readily available on their website and is only the tip of the iceberg if you perform a "Google" search for the health benefits of kale.

In doing some research to write this post, kale has amazing value when grown as a staple crop for use in the kitchen.  It is a substitute for spinach in any recipe calling for spinach and utilizing lemon juice when cooking brings out the phytonutrients, further enhancing the health benefits.  It is actually quite versatile and the first link below shows how to tame its bitterness and use it several different ways.  Be careful though, kale chips are downright addicting trust me on this one.  Store newly harvested kale for use as you would fresh cut flowers.  Re-cut the bottom stems and place them in a cup or jar of water.  They will keep 1-2 days on the counter or up to five in the refrigerator.  Just keep in mind, the longer it is stored the more bitter it becomes.

Tuscan or Dino Kale grown by
 Denise Kovacs, Bed 29

I have placed several wonderful links below with descriptions to make navigating easy.  I hope you enjoy learning about something so healthy and easy to grow.  The fall window for direct sowing kale from seed is past; however, transplants are readily available at the local nurseries.  The Dino Kale at Pike's is beautiful and they also have some nice varieties of fresh lettuces currently available. Elrod's also has Curly Green and Dino Kale as of last week.  For those sowing in spring, see me when the time arrives as I have seed available to share.



Superfoods Video, Episode #5:

http://www.youtube.com/watch?v=mNqNg1lYsdA - link to one of the best videos on kale.  Currently a favorite on my bookmark's bar!  Shows a variety of ways to prepare, together with some wonderful recipes, including kale pesto.

General Growing Information:

http://www.care2.com/greenliving/kale-an-easy-beginners-guide-to-growing.html?page=3 - link to a basic growing guide for the care and harvest of kale.

http://www.burpee.com/vegetables/kale/all-about-kale-article10234.html - link to Burpee's Kale growing guide.

Science and Health Related:

http://www.wholefoodsmarket.com/healthy-eating/health-starts-here/resources-and-tools/top-ten-andi-scores - link to the ANDI scores, kudos to kale!

http://www.lef.org/magazine/mag2008/jul2008_Kale-Cancer-Protection-Healthy-Eye-Heart-Benefits_01.htm  - link to the Life Extension Magazine article on the powerful health benefits of kale for those who enjoy researched based data.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38 - link to the George Mateljan Foundation, which has a nice article on kale as one of the world's healthiest foods, including recipes.  The Poached Eggs over Sauteed Greens has me re-thinking breakfast!

Happy Gardening,

Denise, Beds 25&29

Spotlight on Something Unique - Malabar Spinach

Hey Everyone,

Red Stem Malabar Spinach
grown by
Kimberly Roberto, Beds 27 & 28!

I hope everybody has enjoyed the opportunity to take a peek at Vann's Indigo Rose tomato plant. For our next stop on the parade of something unique and beautiful in the garden, stroll by Kimberly's bed (number 27) and check out the Red Stem Malabar spinach plant.  Red Stem Malabar spinach is one that catches my eye as it has the beauty of a unique ornamental plant, but the versatility of a very healthful green.

When the days of summer reach 80 degrees or more, gardeners face the challenge to grow fresh greens as most including regular spinach will start to bolt, wither, and complete their life cycles.  Malabar spinach is an excellent green for bridging the gap between spring and fall allowing tasty growth all summer long.      

This particular spinach is a native plant to areas such as India and Indonesia.  It is commonly grown in these places as well as Southeastern Asia, China, and Africa.  As a perennial vine in tropic or sub-tropic climates, it produces an abundant crop of succulent leaves that simply laugh when the temperatures hit the 90's and above.  On hot and humid days, these varieties grow 8 inches or more per day.  In our zone, it is grown as an annual that dies off at the first hint of frost.  However, according to a few journal entries I have read, supposedly it can be overwintered in a greenhouse or a heated sunroom.

Green Malabar Spinach
grown in Denise's
home garden!

Providing a little shade does promote larger leaves that are quite tasty for wraps and such.  If we have any juicer's out there, these varieties of spinach are highly recommended due to their succelent nature.  Keeping the soil consistently moist prevents the plant from flowering, which may occasionally turn the leaves bitter.  All parts of the plant are useful and at seasons end the seed is easy to obtain for future cultivation. The taste is outstanding with a wonderful crisp bite that is so refreshing.  It is almost juicy due to its succulent qualities. The spinach flavor shines through (IMO on the green leaf variety) with maybe a hint of a young chard leaf finish.  We need to get Kimberly to let us know how the Red Malabar variety tastes!  Two cups of cooked Malabar spinach contain approximately 23 calories and less than 1 gram of fat.  This same serving provides a quarter of the Vitamin A you need each day as well as 8 percent of the DVs for fiber, iron, vitamin C, calcium, riboflavin, magnesium, and manganese.

Kudos to Kimberly for bringing us something so wonderful to learn about from the tropics!

For those that would like to read more on Malabar Spinach, the link below has some general information.

http://tcpermaculture.blogspot.com/2011/10/permaculture-plants-malabar-spinach.html.

Kimberly's Red Stem Malabar plants came from Farmer D's on Briarcliff Road in Atlanta.  Mine are from John Scheeper's Kitchen Garden Seeds.

Next stop in the garden - Mexico!

Happy Gardening,

Denise, Beds 25 & 29

Harvest Soup With Garden Fresh Veggies!

Hey Everyone,

This is a wonderful dish for utilizing fresh produce pulled from the garden.  A dear friend of mine gave me this recipe a few years back and it is such a nice one to share.  The touch of lemon really adds elegance and lightness to the dish while enhancing the flavor of the other ingredients.  White Satin carrots can stand alone in this recipe; however, I enjoy throwing in some of my Mokum's for color and added sweetness. Simply delightful!

HARVEST SOUP

Yummy Yum! 

Ingredients:

1 (32-ounce) container fat-free, less-sodium chicken broth, divided (Swanson)
1/2 heaping cup uncooked orzo
2 teaspoons to 1 tablespoon Bertolli Extra Light Tasting Olive Oil
1 cup garden fresh carrots cut into thin rounds
3/4 cup chopped fresh garden onions (yellow granex work well or anything sweet)
1/2 cup diced celery
3/4 pound cooked chicken breast cut into bite size pieces (A fresh roasted chicken from the deli or the Purdue Grilled Chicken Breast available in a box work wonderfully)
1 1/4 cups water
3 garden fresh parsley sprigs
1 extra-large garden fresh lemon thyme sprig
4 - 5 cups washed and dried garden fresh baby spinach leaves
1 heavy tablespoon fresh squeezed lemon juice (1 - 2 lemons)
1/4 tsp. salt
1/8 tsp. fresh ground black pepper

Directions:

Bring 1 3/4 cups chicken broth to a boil in a medium saucepan.  Add the orzo and cook 9 - 10 minutes until barely done.  Remove from heat, set aside, and do not drain.

While the orzo is cooking, heat oil in a 3 qt. saucepan over medium heat.  Swirl to coat the bottom of the pan.  Add carrots, chopped onions, celery, and cooked chicken.  Sauté 3 minutes, stirring constantly.

Stir in the remaining 2 1/4 cups chicken broth, 1 1/4 cups water, parsley, and thyme.  Bring to a boil. Reduce heat; cover and simmer for about 10 minutes or until the vegetables are tender.  Be careful not to overcook.

Remove and discard the herb sprigs.

Add orzo, lemon juice, salt, and pepper.  Stir thoroughly to break up the orzo.  Add the spinach and simmer 1 minute or just until it barely wilts.

Serve with nice quality Italian bread from the deli.

Serves 3-4

I always take the above recipe and make a batch and a half since this soup holds so well for up to a week.  I go heavy on all the garden ingredients as they just melt in your mouth.  The batch and a half makes four good size entrees like the photo above with a couple sides left over for lunch!  This recipe lends itself quite well to entertaining.

Hope you enjoy,

Denise, Beds 25 & 29

   

Collard Greens with Roasted Kabocha Squash & Coconut

And for those of you that don't think I am completely off my rocker, this will be my next attempt at having collards with coconut.  I so love trying something new utilizing what I grow!  I ran across this recipe on Peas and Thank You by Mama Pea.  If anyone would like to grow Buttercup Squash or Kabocha, I do have a few extra seeds. 

A sweet buttercup squash, creamy coconut milk, collards, and toasted coconut, who would have guessed?  

Ingredients:  Recipe makes 2 entree servings or 4 sides

1 1/2 cups kabocha squash, peeled and cubed (can substitute butternut squash or sweet potatoes)

1-2 tablespoons coconut oil, melted and divided

Yummy!

coarse ground sea salt and pepper

1 small sweet onion, chopped

1 bunch collard greens, cleaned, trimmed from stem and chopped

1 can coconut milk (full or reduced fat)

1 tablespoon tamari or soy sauce

1-2 teaspoons brown sugar or maple syrup (optional)

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsweetened coconut, toasted

Instructions:

Preheat oven to 325 degrees.  Arrange coconut in a single layer on a baking sheet.  Place on the center rack and bake approximately 12 minutes.  Remove the toasted coconut from the baking sheet to cool in order to avoid over cooking.  

Raise oven temperature to 425 degrees.

Toss peeled and cubed squash with a pat of coconut oil and place on a baking sheet.  Season to taste with salt and pepper.  Roast for 20 - 25 minutes, stirring at least once halfway through.

Place a deep skillet or pot over medium high heat and add remaining coconut oil. Sauté onion until starting to soften and brown, about 4-5 minutes. Add collard greens that have been trimmed from the stem and cut into 1 x 2 inch strips. Toss to coat with coconut oil, adding slightly more if necessary.

Pour in coconut milk, tamari or soy sauce, brown sugar or maple syrup, if using, and nutmeg.

Bring to a low boil, then lower heat and simmer for 15-20 minutes, or until greens have softened but are still vibrant.  Season with salt and pepper to taste.

Now that's Collard's!

Add roasted squash to greens and place in a serving dish.

Top with toasted coconut.

Hope you enjoy! 

Denise, Beds 25 & 29

Collard Greens with Coconut & Garlic

Hey Everyone,

My son and I were looking for a different way to prepare our collards.  We stumbled upon this recipe posted on a blog somewhere and thought we would try it.  I know, I know, coconut in the collard greens, quit laughing!  While not a traditional recipe by any means, it actually was quite delicious.

Collards with Coconut

Ingredients:

1 extra-large bunch of collard greens

1 small onion chopped

2 to 4 cloves of garlic, slivered or minced (3 -4 if small or 2 large)

2 heaping tablespoons of grated coconut

¼ - ½ teaspoon red chili powder

¼ - ½ teaspoon turmeric powder

Salt as desired

1 tablespoon olive oil

Directions:

Thoroughly wash collard greens, dry, and remove hard stems.  Cut into thin strips.

In a large bowl, combine all remaining ingredients, except for the oil.  Add the collards and toss to mix well.

Heat oil in a large skillet.  Add the collard greens mixture and cook on medium until you see a nice steam, then reduce the heat to low and cook covered, stirring often.  Cook for about 10 – 15 minutes or until desired doneness. 

Hope you enjoy!

Denise, Beds 25 & 29