"Got compost?"

With two full seasons behind us now, it’s been an interesting exercise to look back on all the episodes we’ve done, the places we’ve been, and the subjects we’ve covered. And the bottom line is, wow, we’ve done a lot!

With such diverse subjects, we’ve still been able to feature areas we know well and feel passionate about the topics covered. But I have to admit, when it comes to writing the outlines for each episode, some come easier than others. Such was the case for this show on backyard composting.

As some of you may know, I have “a thing” for compost. (If you want to see how much, here is how I ended up looking like I do in this photo.). I will always be in awe of just how many good things compost does for the health of any garden, especially when you consider the process of how it’s made—which couldn’t be easier. So it may come as a surprise when I tell you that writing this outline, in some ways, was even more difficult than the others. But that’s only because if was able to include everything I wanted to cover, we’d be shooting a two-hour pledge special, rather than the usual 16-minute feature.

Joe Lamp'l shows how to make rich, black compost at home

Thankfully, with much restraint and the help of our Consulting Producer Todd Brock and fellow compost aficionado and co-Executive Producer Theresa Loe, we were able to narrow the focus and story to a few main points.

I finally had to face the fact that this wasn’t going to be the “everything you wanted to know about compost but were afraid to ask” show I had envisioned. But I do think we were able to successfully take on some of the biggest questions and demystify the process a good bit by the time we were finished.

The right mix

When we wrapped for the show we still had way too much content. After the initial guest interview (also a bounty of unused content) with our fabulous academic authority, Dr. Julie Grossman, every segment had to be cut short in the final edit. In fact, with every episode, it may be the most challenging, ongoing battle we fight. With only a finite amount of time to tell the story, and so much more you want to say, something always gets left on the cutting room floor.

This episode may have more of that than any other show we’ve done. In fact, for several days after we wrapped and the crew was hunkered down in their editing suite back in Atlanta, I obsessed over what we should have said or could have shot that we didn’t.

Compost expert Julie Grossman

Reminding myself that we did all we could in the time we had helps ease the second-guessing. I hope we’ll eventually resurrect some of that unused footage as bonus material, just like all the other segments from other shows we dream about adding to the website someday. But it we never get around to actually using those pieces, perhaps, at the very least, that old footage will make good compost ingredients. Let’s hope that never happens.

Joe Lamp’l

Watch the full show here, Episode 225: Backyard Composting.

Pan-Roasted Asparagus

Chef Nathan Lyon prepares fresh pan-roasted asparagus

Serves 3

1 tablespoon unsalted butter
¾ pound large asparagus, white fibrous bottoms discarded
1 medium garlic clove, peeled and minced (½ teaspoon)
1½ tablespoons freshly squeezed lemon juice (½ lemon)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating
Extra-virgin olive oil, for drizzling

Add 1 tablespoon of butter to a large sauté pan, and heat over medium-high heat. The butter will foam up, and then subside. Then, after approximately 30 to 40 seconds, the butter will begin to turn golden brown. Once the butter has turned golden brown, immediately add the asparagus. Gently shake the sauté pan to coat the asparagus in the butter.

Season with a good pinch of salt plus a few cranks of pepper. Cook undisturbed for 1 minute. Shake the sauté pan, rotate the asparagus, then add the garlic. Shake the sauté pan to distribute, and cook for 1 additional minute. Add the lemon juice over the asparagus; shake the pan to coat the asparagus evenly, turn off the heat, and season to taste with salt and pepper. Serve with freshly grated Parmigiano-Reggiano and a light drizzle of extra-virgin olive oil.

Enjoy!

Joe Lamp'l shows how to make rich, black compost at home

It happens naturally, though with some scientific know-how we can further enhance the best soil amendment on earth: compost! This rich, beautiful, life-giving substance teeming with microbes and nutrients is borne from dead plants, discarded kitchen scraps and yard trimmings through the natural magic of decomposition.

By managing and aiding the decomposition process we can have rich compost even faster, but truly – you don’t have to do a thing if you don’t have the time or inclination. Nature knows what she’s doing, all by herself.

In this episode, we dig deeper into some of this work to find out how modern science has improved on nature’s perfection, and learn how we can apply this information to our own gardens for even better results.

This episode includes the plans for an open 3-bin compost system made of repurposed shipping pallets, some do’s and don’ts of composting, and Joe shows us which items from the kitchen, office and yard to include and exclude from your compost pile.

For more information:

• Joe’s Blog from this episode: So Much to Say, So Little Time
• Chef Nathan’s Recipe from this episode: Pan-Roasted Asparagus
• GGWTV Episode 112: The Power of Worms (full episode – Vermiculture and Vermicomposting)
• GGWTV Episode 111: Farmer D (full episode – commercial compost from culled Whole Foods produce)
• Compost Diving
• Compost Your Kitchen and Household Waste
• The Compost Club
• Composting Methods and Bins (PDF)
• Yard Waste Composting and Troubleshooting
• Common Composting Questions (PDF)
• Malibu Biodynamic Compost Company
• Burpee Home Gardens Podcast – How to Make Compost
• Burpee Home Gardens Podcast – Why Compost is the Best Soil Amendment for the Garden
• Basic Composting Q&A
• Composting Basics
• Fall Leaves – a Gift to Gardeners
• GGWTV Episode 106: Composting on a Grand Scale (full episode)
• Vermicomposting 

Cameraman David Pennington takes advantage of early morning light and mist at The Farm School

Before this season started, there was one episode I was most excited about shooting and this was it!

I didn’t even know if such a place really existed but somewhere in my mind, I was sure there must be working farms where wanna-be organic farmers go to learn their craft. We just had to find it. And it didn’t take long. A quick entry in Google for “farm school” revealed several viable hits. But when the first listing that comes up has the domain farmschool.org, we felt pretty confident we had found our place.

Joe and Chef Nathan at Farm School

My vision from the start was to embed myself, co-host Chef Nathan Lyon, and co-executive producer Theresa Loe into the school for a number of days, bring the camera guys, and just start filming everything – from the 4:00a.m. alarm, to the milking of the cows, harvesting of the crops, mucking the stalls and whatever else takes place in a typical day of life on the farm. Until our heads hit the pillow at the end of the day, I wanted to document everything. We could figure out editing later. Call it a cross between Survivor and The Apprentice; this was going to make for great TV.

Theresa contacted the school and told them what we had in mind. They couldn’t have been more accommodating. After a few logistical details were worked through, the Farm School in Athol, Massachusetts had three new, albeit short-term students.

Harvesting potatoes with the other students at The Farm School

After months of enthusiastic anticipation, we finally arrived to the farm on a glorious September afternoon. The first order of business was to claim our space in the bunkhouse, throw our bags on the plastic-covered mattresses and track down the rest of the student farmers. We met up with them just as they were wrapping up the second of two chicken slaughters they have to do as part of their training. Honestly, I was relieved to have missed this part. No, I’m not a vegetarian, but what little meat I do eat is usually chicken. Yes, I realize that chickens and other animals living on an organic farm like this have a pretty great life, and only one bad day. Knowing that makes me feel a lot better. But to actually see the slaughter is something I’m still not ready for and gladly, this time, being late was actually a good thing.

Getting dirty is the only way to learn!

In spite of the rather odd location for introductions, this was our first official meeting of our fellow farming students. It was an interesting mix. Most of the 12 that are enrolled for the entire year were either recent college graduates or simply taking a break from the academic rigors of the classroom. Yet when it comes to work, discipline and demanding schedule, the farming life requires that and more. And then there was Betsy; a female, fifty-year-old rabbi on sabbatical. She could have been any of the other farmers’ mother. Perhaps it was our similar age that allowed us to bond so quickly, but whatever it was, I liked her from the start. No one worked harder than she. I loved watching her take on every task with such enthusiasm and joy. She didn’t have to be there, but she worked her butt off every day and all the while, provided so many sage moments of wisdom as she took us under her wing for our short time together.

Spending a few days embedded in the organic farming life was amazing. The days are long and the work is hard. But the end of each day is an extra special time when everyone sits around the communal table, enjoying the fruits of their labor, breaking bread with like-minded colleagues, sharing great conversation, laughter, and moments of reflection.

Chef Nathan, DP Carl and cameraman David take a quick break from shooting at The Farm School

When I asked one young farmer why she chose to do this work, she paused, thought for a moment and delivered a reply that I believe summarizes the feeling I got from so many people we worked with during this shoot and elsewhere when covering this topic. She responded with an ease and confidence that I’ll never forget,

“Knowing the work you’re doing is important, providing fresh, organically grown food for others while respecting the land and protecting the environment… well, there’s just nothing wrong with that.” It was a great reminder to me for why we want to help cover this movement and tell their story.

JL

There’s one correction to the above. As hoped, Theresa Loe was scheduled to join us as a student for life on the farm during this shoot. Unfortunately a change in plans precluded her from being able to make the trip. But I wanted to leave that part of the story in since she was such a part of the original planning and SO wanted to be there!

Joe Lamp'l visits Sow True Seed to learn about preserving open-pollinated seed varieties

As heirloom seeds continue to lose ground to modern hybrids, habitat destruction and careless stewardship, many of these diverse and treasured varieties of the past are lost forever.

Prior to the 1940′s, vegetables were grown closer to home and breeding focused on things like flavor, texture, and disease resistance. Seed and sharing seed was common, and favorite varieties were protected and passed down through generations.

By carefully growing and saving heirloom seeds we can preserve these varieties for future use

In the 1940′s we also began breeding and hybridizing crops for agriculture, specifically for ease of transport hundreds or thousands of miles to the grocery store and still look pretty in the produce bin once it gets there. In some cases, flavor took a back seat to traits like shelf life, thicker skins for transport, or consistent size. Even for future F1 hybridization, the parent stock must be kept true.

With the new threat of cross-pollination from GM (genetically modified) plants, preserving true, untainted heirloom seed varieties is not only important, it’s vital to ensuring the ongoing supply of non-altered plants and a critical link to preserving our past. In this episode, we get a hands-on lesson in saving seeds and learn more about how to preserve the integrity of true organic seed stock.

For more information:

• Chef Nathan’s Spicy Watermelon Gazpacho
• Organic Seed Alliance
• Sow True Seed
• OSA Seed Saving Guide
• Dwindling Food/Seed Variety on NationalGeographic.com
• Farmers to Monsanto: Save our seed
• Saving Our Oldest Seed House on punkrockgardens.com
• Federal Seed Act Regulation
• Svalbard Global Seed Vault
• Seed Saving Packet DIY on HeavyPetal.ca

Apple Fennel Salad with Shaved Parmigiano and Black Currants

Chef Nathan's Apple Fennel Salad with Shaved Parmigiano and Black Currants

Serves 4

1 medium shallot, peeled and small diced (3 tablespoons)
1 tablespoon white wine vinegar
1 large apple, unpeeled (Braeburn, Fuji, or Honey Crisp)
sliced into French fry strips on a mandolin (approximately 2 cups)
1 large fennel bulb, sliced into French fry strips on a mandolin (2 cups)
¼ cup black currants
⅓ cup toasted walnut pieces
¼ cup finely chopped Italian flat-leaf parsley
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano cheese, not pre-grated, for serving

Stir together the shallot and vinegar in a medium bowl and let stand 3 minutes. Whisk in 1 tablespoon extra-virgin olive oil. In a medium bowl combine apple, fennel, currants, walnuts, and parsley. Drizzle in half the dressing or to taste. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and lightly drizzle extra-virgin olive oil over each salad. Using a vegetable peeler, top each serving with some shavings of Parmigiano-Reggiano. Enjoy!

This episode from Season One was chosen for a special Encore Broadcast in Season Two.

A typical day at the office for Suzanne

As gardeners, weekend warriors and even commercial growers are turning to more eco-friendly practices, one solution for pest control has been with us since the beginning of time. Just as nature intended, biological control, using natural predators and insects to keeps pests in check, is gaining ground as the eco-friendly method of choice. This episode looks at finding and promoting natural predators in the garden and also discusses incorporating natural bacteria and plant derivatives when a bug problem gets out of hand.

For more information:

• Joe’s Podcasts with Suzanne:  Part 1 and Part 2, and Bringing Plants in for the Winter
• Buglady Consulting
• Glossary of Pest Management terms
• Where to purchase the Good Guys
• BioBest Biological Systems
• Thoughts for the retailer by Suzanne Wainwright-Evans
• OVW Greenhouses
• Articles from the Buglady
• Association of Natural Biocontrol Producers
• Chef Nathan cooks up delicious Corn and Black-Eyed Peas Succotash

Farm School? “Green Acres is the place to be; farm living is the life for me.” You might remember that jingle to the opening of the popular series; Green Acres from decades ago. But today, that same desire is alive and well and spawning “Organic Farm Schools” all over the country.

In this fun episode, the whole crew enrolls for a week in a New England farm school to learn all they can while there. The cameras are rolling to show the reality side of organic farm living with our mostly city-slicker crew doing their best to keep up!

For more information:

• Young Farmers Sprouting Up Across the Nation
• Spend a Year at The Farm School
• Farm School CSA
• Farmer Apprenticeship Program Seeds Next Generation Small-Scale Farmers
• Chef Nathan’s Apple Fennel Salad with Shaved Parmesan and Currants

Sweet Crêpes with Chocolate Ganache

Strawberry Crepes with Chocolate Ganache by Chef Nathan Lyon

Serves 4 to 6

Crepes:
3 whole eggs
1¼ cup whole milk
1 cup unbleached all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon granulated sugar
1/16 teaspoon Kosher salt
Bananas, peeled and sliced
Strawberries, hulled and sliced

Place the eggs in a large bowl and whisk until the eggs are mixed. Next, add the milk, flour, butter, granulated sugar, and salt. Gently whisk all the ingredients together until well combined. Allow the batter to sit, covered, for 30 minutes. (While the crepe mixture is resting, prepare the ganache – see instructions below.)

When the corners of the crepe start to turn upwards in the pan, it's time to grab hold with your fingers and flip!

During the batter resting time, the flour will absorb the liquid, swell, and result in a better textured crepe. The crepe batter texture will be that of heavy whipping cream. Once the batter has rested for 30 minutes, strain it with a fine mesh strainer into a medium sized bowl.

Place a crepe pan or small nonstick sauté pan over medium-low heat. Once hot, measure approximately ¼ cup batter (I use my 2-ounce ladle for this), and pour into the center of the pan.

Chop chocolate finely for quicker, smoother melting

Quickly rotate and tilt the pan to spread the batter evenly (just enough to cover the bottom of the pan). Cook for 30 to 45 seconds, then flip the crepe over. (You may have to use your fingers to do this.) The crepe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.

One tell-tale sign for when to flip the crepe is when the corners of the crepe start to turn upwards in the pan, a great place to grab hold with your fingers and flip. Cook the second side for approximately 15 to 30 seconds, then transfer to a plate. Serve with a slathering of chocolate ganache, plus some sliced strawberries and bananas. Fold the edges inward, and serve.

Layer cut strawberries or other sweet fruit with chocolate ganache before rolling the crepes

Chocolate Ganache:
9 ounces chocolate, (anywhere between 60% to 72%), finely chopped
1 cup heavy whipping cream

Place the chopped chocolate into a medium bowl. Pour the cream in a small saucepan over medium heat, stirring until it just starts to slowly simmer. Pour the warmed cream over the chopped chocolate. Cover with plastic wrap or aluminum foil. Allow the chocolate to sit for 2 minutes, undisturbed. Be patient. Uncover and stir slowly. Like magic, the chocolate will melt and the ganache becomes dark and smooth.

Note: Layer any remaining cooked crepes between parchment paper, place into a plastic 1 gallon bag, and store in the refrigerator for up to 3 days.

The Dirty Dozen
===========
The 12 food crops most likely to retain pesticide residue from the field, dubbed “The Dirty Dozen” by the Environmental Working Group, include Apples, Celery, Strawberries, Peaches, Spinach, Nectarines, Grapes, Sweet bell peppers, Potatoes, Blueberries, Lettuce, and Kale/collard greens.

Recommended practices with the Dirty Dozen include peeling, proper washing, or buying/growing organic. Incidentally, the least likely to retain pesticide residue are Onions, Corn, Pineapples, Avocado, Asparagus, Sweet peas, Mangoes, Eggplant, Cantaloupe, Kiwi, Cabbage, Watermelon, Sweet potatoes, Grapefruit, and Mushrooms. Download a printable shopping card here (PDF).

Maya Travaglia and Chuck Hugo invited us out to see the living wall at Emerson House

That old expression; “great walls make great neighbors” is more true today thanks to a much more “neighborly” twist. The great, living walls of today are lush with plants and vines to dazzle the senses. With an abundance of wall space yet shortage of open land, gardeners are looking UP.

Living walls are not only beautiful, but also one of the newest and hottest trends in gardening. With urban sprawl and diminishing green space, living walls are the perfect link to adding new life and beauty in an ever-growing concrete jungle.

In this episode, we see an installation at historical Emerson House as well as a living wall at Portsmouth tapas and wine bar CAVA. If you’re ever in the area, the Cava living wall is a must-see! Though initially conceived by Lynn Felici-Gallant of Indigo Gardens for a story feature at Coastal Home Magazine who also sponsored the project (both featured in the show), our friends from the first part of the episode, Chuck Hugo and Maya Travaglia and their company, Charles C. Hugo Landscape Design was responsible for the planning and coordination for installing it, as well as planting the wall, all maintenance and plant replacements to date.

And if you want a living wall of your own, that’s both affordable and super easy to make , Joe shows us how to build our own, and learn some of the equipment that helps get the job done! Chef Nathan whips up a tasty dessert with the ultimate vertical edible: strawberries.

For more information:

• Creating a Pallet Garden – Step by Step Instructions
• BrightGreenUSA is the company and website we worked with that featured the black vertical planting boxes
• Chef Nathan’s Recipe: Sweet Strawberry Crepes with Chocolate Ganache
• Joe’s Blog Post – The Accidental Pallet Garden
• Charles C. Hugo Landscape Design - Chuck Hugo and Maya Travaglia
• Coastal Home Magazine
• MyPlantConnection: G-O2 Green Roofs and Walls
• Wooly Pockets
• 15 Living Walls, Vertical Gardens & Sky Farms (slideshow)
• Green Walls and Living Walls

Living walls beautify bare walls with lushness, make up a vertical palette for garden designers, and add growing space for food production

On occasion, some of the best segments that make it into our shows were never part of the original outline. Perhaps I shouldn’t admit that, but this blog is about going behind the scenes, right? I’ve also learned that this can actually be a really good thing sometimes and that Team GGW is pretty darn good in a pinch. Such was the case for the DIY Pallet Garden scene for this episode.

After two great days of filming the core subjects for this show in New England and a tight outline that we followed to the letter, we should have been finished with a complete show. But once in a while things don’t work out exactly as planned. When it was all said and done and a preliminary edit complete, we still had about a three-minute hole in this show. Even worse, the finished episode was due to APT in just over a week. So now what?

This is where I tell myself not to panic. As calmly as I can (I’m getting better at this), I email our writer, Robin Haglund with an SOS with our dilemma. Although vertical gardens are really catching on, they’re not yet as common as the backyard vegetable garden. So now that we’re all back in our respective cities, where do we go now and what to show and talk about that relates to what we’ve already shot. It’s not like we can take this in a completely different direction. It has to tie into what we’ve already done, AND we need to be able to get there quickly. In other words, we need some fast thinking and a lot of luck to make this happen like tomorrow!

Putting together a pallet garden with Monty and Kai

Within a few hours, Robin emails back with a list of options, all of which have potential. But one seemed perfect. She had some friends that recently moved from Los Angeles to Asheville, NC and had a small house that they were looking to fix up. What if we built a small vertical garden on their patio wall using a pallet?

The idea was brilliant! In doing some quick online research, Robin came across a post by our mutual friend Fern Richardson and her awesome blog, Life on the Balcony. In the post, she demonstrated how she created a pallet garden on her balcony. It was beautiful, simple, inexpensive and best of all, doable!

Monty and Kai with their new pallet vertical garden! It's all greens, vegetables, and herbs

Done deal. This was a no brainer. Asheville was only a two-hour drive away, Robin’s friends, Monty and Kai were totally game and this could happen quickly. Within a few days, we were on location and building our garden. Thankfully, this was one of those days that just worked. The light was good, sound wasn’t an issue (as it often is when you’re in a hurry), and the setting was perfect for the story. The guys were ideal as well since both came from a TV and film background (having lived in L.A.) so they totally knew the rigors of production on a deadline.

Tools for any garden, big or small!

In real time, the entire garden took less than an hour to construct and mount. It was super easy to build, inexpensive, and totally fun to do, especially with some help. And in the end, it really looked great! So a special thanks to Robin for her brilliant recon, Fern for posting this fabulous idea on her blog and Monty and Kai for your willingness, accessibility and gracious hospitality in making this happen so quickly!

And my take-away on this is yet another reminder that if you keep the faith, everything really does work out and life is good.

If you want the complete step by step plans, here’s how we built this pallet garden. 

Watch the full episode this post is from, Episode 221: Living Walls.

Here’s Fern’s post when she built her pallet garden and where we got our inspiration. Thanks Fern!

Building and planting your own pallet vegetable garden is easy!

What you’ll need: shipping pallet, 4 mounting brackets* (one for each corner of the pallet – we used L brackets), weather resistant screws, roofing nails or staple gun, drill, level, weed cloth (aka landscape fabric), thin plywood cut to size to cover back of pallet, potting soil, plants (*when it comes to how and where you choose to mount your pallet, make sure to consider the weight of a fully-planted pallet after watering and choose the appropriate hardware and location that can support it.)

Pallets are easy to come by, so select one that's not broken, and not made of pressure-treated lumber.

Pallets are everywhere, so take the time to find one in good condition and that is not made from pressure-treated wood (due to the leaching from potentially harmful chemicals). They come in different shapes and sizes so don’t assume all pallets are the same. Make sure it’s cleaned off and you’ve inspected it for any stray nails or splintered wood. It’s a good idea at this point to wear a sturdy pair of gloves while inspecting and cleaning the pallet.

• Once the pallet is cleaned up and before you add any additional weight to it, go ahead and position it against the wall where you’ll want it mounted. Use the level to ensure proper alignment. Make your marks and install the L brackets to the wall. (Once the pallet is planted out, you’ll then simply slide it into place between the mounted brackets.)

• 

  Mark placement for hanging brackets while the pallet is empty

  Return the pallet to a flat surface. Although you could plant out your pallet with it resting on the ground, placing it on a tabletop or sawhorses makes it easier to work with from a standing position. Place the pallet so that the side with the widest openings is facing up. This will be the backside, which you’ll mount against the wall. Lay out the landscape fabric or cloth to cover the back and bottom and cut to size. Pull tautly and secure with nails or staples.  Some pallets have wood covering the bottom of the pallet, which will help prevent soil from falling out the bottom. If not, you may choose to add another piece of wood, like a 2×4. But in either case, make sure the fabric covers the bottom as well as the back to catch any soil that may otherwise fall out.

• 

  Secure landscape fabric and thin plywood to back

  Next add the thin plywood over the cloth and secure.

• Now turn the pallet over and fill with good quality potting soil or container mix. Don’t use ordinary garden soil or soil that is designed for planting beds, as it’s too heavy and won’t drain as well. Be sure to add most of your soil before adding the plants. Now, go ahead and tilt the pallet up nearly vertical to allow soil to settle without it spilling out between the cracks. Then continue to add soil until the pallet is full.

• Next add the plants. Don’t be afraid to pack them in. Position the plants so their root balls are securely placed between the slats and tuck them in firmly. Once you have all your plants in position, add additional soil if needed but be sure to reserve some to add once the pallet is mounted. Don’t water yet due to the added weight.

• 

  Use good quality soil, and really pack it in!

  Now it’s time to mount the pallet. Get two helpers and position the pallet between the brackets already secured to the house. It’s helpful to have something to rest the pallet on while it is being secured to the wall. With helpers holding the pallet in place, the third person can attach the brackets to the pallet.

• Finally, make sure all the plants are positioned firmly in place and that the roots are in good contact with the surrounding soil. This is also the time to add the reserve soil to fill those voids. Thoroughly water the plants and soil. Again, you’ll have more settling and some soil loss here so have some extra soil on hand and add as necessary.

Stuff the pallet with greens, herbs and edibles

Get some help securing the final product, and water it well!

Over the next few days, continue to monitor the garden and add soil and water as needed as the plants establish and soil continues to settle. Once the roots fill out in a couple weeks, then just make sure to keep it watered. Because this garden is above ground, it will dry out more quickly. Like other containers, daily watering is likely.

Enjoy the harvest!

Watch the full episode this project came from, Episode 221: Living Walls.

Special thanks to our friend Fern Richardson at Life on the Balcony, for her Pallet Garden plans.

Our episode on Gardening for the Hungry premiered today. And within hours, the questions started coming. Several were like one I’ve pasted below. It’s great if you already have a garden and want to share the bounty. But what if you don’t have the garden yet and few funds to get it going? Stan raises a great question and

Ampleharvest.org lists the food pantries that can accept your surplus fresh homegrown produce

I forward this email to ampleharvest.org founder Gary Oppenheimer thinking he’d have an idea for a good general referral. Much to my surprise and pleasure, Gary responded directly to Stan with some really helpful information that can apply no matter where you live or what the organization. Here’s Stan’s email and Gary’s reply.

Stan’s email to GGW:


Good morning. Saw the show for the first time and loved it. My synagogue is starting to plan for a community garden to be used to supplement the local food bank. Do you know of any grants that we could apply for? Thanks -Stan

My email to Gary:

Gary, this is a good question. Can you suggest a general referral since we’re getting a few questions like this and I’m sure there will be more? Thanks so much.

If you watched the episode, it doesn’t take long to know that Gary is passionate about ampleharvest.org. And what you saw in the show of our interview with Gary is only a drop in the bucket of what we had. This man is on a mission. Get him talking about his favorite topic and he barely takes a breath. He starts early and rarely stops. But I know he stops long enough to eat because when he wasn’t talking about his project, we were talking about food—another topic near and dear to us both.

Gary’s direct reply to Stan (edited to main points):

…as for grants, that is not my specialty, but here are a few ideas: 

1.       Before you do anything, have the soil tested by the local cooperative extension.  It’ll only cost a few bucks but it’ll make a huge difference in the amount and quality of the food you’ll produce.  Also, find a local Master Gardener who can help guide you through the project.  Again, the cooperative extension can help.

2.       Visit http://communitygarden.org … they have a lot of info that’ll help you.

3.       As for the grants, it may be easier for you to ask local big box stores (Home Depot, Lowes, Sears, etc.) for material such as fencing than to ask for cash. 

4.       Find a local stable that’ll donate the horse poop… it’ll be all the free fertilizer you need… and they’re usually happy to get rid of it.  Just make sure it “cooks” for a few months first.

5.       Ask the town DPW for wood chips for pathways and mulch.  Every time a storm knocks down a tree, you’ll have a chance to recycle it.

6.       Get the word out on Craig’s list detailing exactly what you need… and why … you may be surprised how many people will be happy to unload the unused tools in the garage as well as the coils of chicken wire etc. they are no longer using.

7.       As for the seeds, check out http://www.freeseeds.us/index.php … you may be able to get them for free there if the big box stores can’t help.

When I ran the community garden here in West Milford, our annual budget was in the several hundreds of dollars… not a lot.  I believe creativity and determination beats cents and dollars every time… 

Lastly, please tell all of the people in your synagogue… and community about AmpleHarvest.org.  The more excess fresh food we can get into food pantries, the healthier the people and the planet will be.

And that my friends is just one example of how we help our neighbors in need while growing a greener world. Going the extra mile as Gary did, (and does) to provide the tools and information needed to make it happen.

Joe Lamp’l

Summer Zucchini Salad with a Shallot Caper Vinaigrette

Summer Zucchini Salad with a Shallot Caper Vinaigrette by Chef Nathan Lyon

Serves 6

Vinaigrette:
2  tablespoons white wine vinegar
1  large shallot, peeled and finely diced (3 tablespoons)
3  tablespoons extra-virgin olive oil
1  tablespoon capers, rinsed and drained

Salad:
3  small zucchini
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano cheese, not pre-grated, for serving
1/4 cup fresh flat-leaf Italian parsley

Directions:
Mix the vinegar, shallot, plus a few good grinds of pepper in a medium bowl. Whisk the olive oil into the shallot mixture and add the capers. Using a mandolin* or your vegetable peeler, carefully slice the zucchini into 1/16-inch thick slices (1.5 mm) lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over top. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley. Enjoy!

* Note: Chef Nathan is a trained professional chef. We recommend always using the guard attachment or a mesh glove with a mandoline slicer. This is not just a cover-our-butts fine print disclaimer, it’s a serious warning. Seriously, they’re sharp. Seriously. From personal experience. Trust me on this. Seriously. (~Tink)

Gardening for the Hungry: Easy ways to Share the Bounty

Jeff Lowenfels, founder of Plant a Row for the Hungry

“Plant a Row for the Hungry” is more than a great idea; it’s a movement started by Alaskan garden writer Jeff Lowenfels that encouraged his readers to plant one extra row of vegetables and donate the harvest to the local food shelter. Later embraced by the entire Garden Writers Association, this movement has produced millions of pounds of fresh produce each year for the last few years.

After finding his garden too bountiful, gardener Gary Oppenheimer gave his excess harvest away to friends and neighbors, and soon that route was maxed out as well. He didn’t want to waste great food, so after donating the rest to a local women’s shelter, the idea grew to figure out a way to connect home gardeners to the food banks who are prepared to handle and distribute fresh produce.

Gary Oppenheimer, founder of AmpleHarvest.org, relaxes between takes

So Gary founded AmpleHarvest.org, with a focus on doing just that, so that surplus harvest can go to hunger relief and not the compost bin. Today, from Master Gardening groups to your friends and neighbors, more people are sharing the bounty and there are some great and easy ways for you to do the same.

For more information:

• AmpleHarvest.org – connecting home gardeners with local food pantries that can accept fresh produce, plus resources for gardeners and food banks
• Find a food pantry near you that accepts homegrown produce
• Plant a Row for the Hungry –  Garden Writers Association service project, encouraging home gardeners to plant an extra row to donate for local hunger relief
• Fayette master gardeners contribute 88 percent of fresh produce to Atlanta food banks in 2010
• FeedingAmerica.org
• Solid-Ground.org
• GleanIt.org – Community Harvest of Southwest Seattle food gleaning programs
• Feed the Hungry from Your Home Garden – on GardenHelp.org
• Chef Nathan Lyon recipe for Summer Zucchini Salad with Shallot Caper Vinaigrette
• Joe’s Blog: Tips from Gary Oppenheimer on Starting Your Own Community Garden

The following greenhouse tips were provided by Sheri George, our guest host from Episode 203: Greenhouses for Year-Round Growing. See also Sheri’s Greenhouse Do’s and Don’ts, and More About Hobby Greenhouses.

Tips for Owning a Hobby Greenhouse
These tips come from thirteen years of experience… and still learning.
(By Sheri George, Lifetime Master Gardener)

Hobby Greenhouse tips with Sheri George

• Automatic vent openers. (Prevents greenhouse from overheating and uses no electricity)
• Pea gravel over landscape fabric for floor. (Spray water on rocks in summer to help keep greenhouse cooler.)
• Oscillating fans year round but especially important in winter to prevent cold spots and disease. (Clip on variety frees up shelf space.)
• Gutters to fill rain barrels (also will help prevent splashing if flowers/crops are planted alongside greenhouse).
• Shade cloth is essential in summer if greenhouse is situated in full sun. (Vegetables love full sun, but southern full sun in a greenhouse will cook plants.) Many different weaves for desired amount of shade.
• Keep greenhouse journal. Fun to track high and low temperatures daily for monthly summary. Also write down what seeds were planted, how planted (covered, uncovered…etc) and how long it took to germinate. Will help in deciding what seeds to grow in the future.
• Propagation mats with thermostat help with successful germination also do not have to depend on heater as much in winter.
• To prevent pests and disease in greenhouse, DO NOT overwinter plants that have been outside or are already sickly. (People love to ask if they may overwinter their tender plants in greenhouse…learn to say “no”).
• Water seeds/seedlings from the bottom to prevent damping off.
• Ants love greenhouses…recommend perimeter treatment at first sign of ants. (Will have giant “ant farm” if they find a way into the chambers of the twin wall.)
• Do not use yellow sticky traps for greenhouse gnats. Prevent gnats by not overwatering. (Traps not only gnats, but spiders, ladybugs and an occasional wren.)
• Use a wireless temperature transmitter to keep track of highs and lows…make sure it has an alarm to alert someone that the temperature has gone below desired temperature.
• For seed starting, make sure to use sterile germinating medium, clean/disinfected trays and pots. (1 part bleach to 9 parts water is sufficient.)
• Learn what whiteflies and their eggs look like. Very hard to get rid of if they become established in the greenhouse.
• Common beneficial insects will come to your greenhouse. Learn what their eggs and larva look like so they are not killed. (ladybugs and  green lacewings especially)
• Check seeds/seedlings several times/day. Make sure the greenhouse is not too hot or too cold, seedlings not too dry or too wet…sort of like the story Goldilocks and the Three Bears…needs to be “just right” for optimal success.
• When cold, use warm water to water as very cold water will shock the seedlings and slow growth.
• Use diluted fertilizer to feed seedlings. Full strength will “burn” roots.
• Most importantly, have fun and smile with the joy of growing plants.

Rosemary Garlic Tomato Confit

Chef Nathan's Tomato Comfit

Ingredients:
1 cup Extra-Virgin Olive Oil
3 large cloves garlic, crushed, skins discarded
1 sprig of rosemary, 3-inches, bruised
2 bay leaves
2 pints cherry or teardrop tomatoes, halved
Kosher salt and freshly ground black pepper, as needed
½ pound dried pasta
Basil, torn by hand, to taste
Flat leaf Italian parsley, torn by hand, to taste
Parmigiano-Reggiano cheese, not pre-grated

Instructions:
In a medium sauce pan over low heat, combine the olive oil, garlic, rosemary, and bay leaves. Mix until well coated and cook until just beginning to bubble slowly. Stir in the tomatoes and cook until the tomatoes collapse.

Meanwhile, bring a small pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Drain the pasta without rinsing, then immediately return it to the pot.

Discard the rosemary and bay leaves from the tomato confit, then add the tomato confit to the pasta and stir to coat, reserving some of the oil, if desired.

Serve in shallow pasta bowls, topped with freshly torn basil and parsley plus some healthy shavings of Parmigiano-Reggiano over each serving with a vegetable peeler. Enjoy!

Note. If you enjoy a little heat with your pasta add a pinch of red pepper flakes to the confit to spice things up!

Brad Halm and Colin McCrate of Seattle Urban Farm Company

Part of what’s so cool about this local-living movement is all the new cottage industries cropping up as a result that involve food and gardening. Our Episode 219 featured the story of two such localpreneurs on opposite sides of the country.

In Seattle, Colin McCrate and his business partner Brad Halm operate Seattle Urban Farm Company. If you want to meet the epitome of two laid-back dudes, Brand and Colin are poster boys for living easy. I’m not sure if that’s just the Seattle lifestyle talk’n, or the fact that they spend their days working in and designing gardens; likely it’s a combination of both. We spent a beautiful Sunday filming their story. The interview and garden you see are from Brad’s backyard, which also doubles as their working test garden and home base for business. Our day of filming with the guys was smooth and uneventful—just how we like them. We have very few filming days like that.

Stacey Murphy, founder of bk farmyards

Take the other half of this episode for example. Stacey Murphy is the founder of bk farmyards in Brooklyn, NY. With degrees in Mechanical Engineering and a Masters in Architecture, this girl runs her small backyard farm plots like I imagine everything else in her life (my kinda girl by the way). In tiny backyards scattered across Brooklyn, Stacey and her team make the most of every square inch, turning overgrown, weed infested neglected spaces into thriving food gardens. That part you get from watching her segment of the show.

What you don’t get from the episode is a sense of the whirlwind day we had filming this segment. Unfortunately, our schedules didn’t work out to coordinate our time when the GGW crew was in Brooklyn just 3 days earlier. So on the following Tuesday morning, we were on redeye flights from Atlanta to NYC, in a cab by 8:30. It sounds good so far except for the fact that Stacey thought we were going to be on location and ready to go by then. Unfortunately, getting into Brooklyn from LaGuardia is not an easy task, especially when the cab driver really has no idea where we need to go and the GPS isn’t pulling up the address! This is not how I want to start the day.

Almost any yard space can be used beautifully for local food production

Even on a good day, 7 miles on the map is a 90-minute trip by car. Add in rush hour and an unknown address and you can see where this is going. We finally arrive about two hours later but now we have less than that to film half a show, when Stacey informs us she has to leave by noon for another appointment! Fortunately, we had a very small location to shoot, a tight storyline and Stacey is an experienced guest that has told her story many times. By noon, she was pedaling away and we were packing our gear.

The filming gods were with us this day. With so much that could have gone wrong and so little time to fix any problems, we managed to get what we needed in record time. What a contrast to how these stories were recorded and even with the farmers themselves. But how cool to know there are people like Stacey, Colin and Brad, and so many others making backyards across America more productive and accessible for organic and locally grown produce.

Watch the full episode that this blog post accompanies, 219 Locavores and Yardsharing.

Locavores and Yardsharing

One of the most important trends of food and environmental security today is to eat local, eat seasonal, and grow your own in an earth-friendly way. And while some people want to grow their own food on the land they have, they don’t always know how. Others know how, but don’t always have the land to do it.

Connections like this are being made all over the country, creating win-win partnerships that reach far beyond the plots where seasonal, organic gardens grow. From opposite sides of the country, we visit with groups doing this in a big way, and reaping the rewards of these symbiotic relationships through their journey.

For more information:

• 10 Steps to Becoming a Locavore
• Food Gardening Boom from Recession Continues During Recovery
• City Ordinances Changing to Allow Sale of Homegrown Foods
• NYC Homeowners Share Their Yards with Urban Farmers
• UrbanGardenShare.org
• HyperLocavore
• UrbanLandArmy.com
• Food Forward
• The Rise of the Lazy Locavore on WSJ.com
• Behind the scenes with Joe Lamp’l: Compost Confidential

This Season One episode was chosen for a special Encore Broadcast in Season Two.

Joe fills Jack in about his adventurous 'compost diving' in episode 106

Jack Chambers of Sonoma Valley Worm Farm is a commercial airline pilot by trade and a gardener at heart, though his life was changed forever by a bucket full of crawly critters: worms!

Nearly 19 years ago, Jack followed a friend’s recommendation to visit a local worm farm to purchase worms for his compost bins. He put half a bucket of worms each into 2 compost bins, and flew out for work on a 5-day trip.

Upon his return Jack found that the worms had fully transformed his compost pile into rich, black compost during his short trip. He was “hooked!” He went right back to the worm farm to purchase more from the owner, Earl.

After repeat visits to the Worm Farm, Hack befriended Earl, helping out and learning more about worm farming. Earl was raising and selling them as bait, but Jack envisioned those worms with a big future in gardening. Jack eventually purchased the farm and took it into a new direction with the production of worm castings and vermicompost tea for gardening and agriculture.

Worm castings add vitality to soil and plants.

On this farm, the worms dine on only the best: all-organic cow manure. First, Jack himself collects fresh manure weekly from a nearby organic farm. The manure is composted in a temperature-controlled process, long and hot enough to kill weed seeds and pathogens and cooled before being fed to the worms in raised bins.

The worms dine for a period before a layer of the bin is harvested, worms carefully separated and placed back into the tops of the bins, the rest dried and packaged for shipment. The resulting castings (worm poop) are rich in microbial activity, which adds life to the soil when incorporated directly, strengthening the plants and providing added defense against disease.

Jack and his family also work closely with some well-known Napa and Sonoma Valley vineyards. They’ve learned that about a cup of worm castings added to each hole as the vines are planted does an amazing trick. According to Jack, “some vineyards were losing up to 20% of their new plantings. When they use our vermicompost, the losses are less than 1%. One vineyard used our vermicompost, and after planting 3,000 vines, they found that they didn’t lose a single vine.” Clearly that is a testament to the power of worms!

For more information:

• Sonoma Valley Worm Farm
• Terra Squirma
• Read more about Jack at Red Worm Composting
• Worm tea maker contributed by Windswept Worm Farm
• Joe’s Blog: My Best Day Ever!
• Chef Nathan’s Recipe: Pan Seared Steak with Blue Cheese and Rutabaga Puree

Three Cheese Macaroni With Sage Butter Breadcrumbs

After feeding the crew (the four of us polished it off quite quickly), I realized that what I made on television may not be enough to feed a hungry family. Therefore, I have increased the measurements to accommodate 8 to 10 servings.

Macaroni and Cheese Bake with Herb Bread Crumb Topping

Yield: 8 to 10 servings

Pasta:
2 tablespoons Kosher salt
1 pound macaroni

Bring a small pot of water to a rolling boil. Add 2 tablespoons of salt.
Add the pasta to the boiling water and cook, stirring occasionally, until al dente (which means “to the tooth,” cooked through but still firm).
Drain the pasta without rinsing, then immediately return it to the pot.

Sage Butter Breadcrumbs:
4 tablespoons unsalted butter
Homemade breadcrumbs (*see recipe below)
1 tablespoon finely chopped fresh sage

In a medium sauté pan, over medium-low heat, melt the better.
Add 1 cup of the homemade breadcrumbs, and remove from the heat. Sprinkle over the sage, and stir to combine.

Three Cheese Macaroni:
6 tablespoons unsalted butter, plus more for preparing the casserole dish
6 tablespoons unbleached all-purpose flour
5 cups 2% milk
1/8 teaspoon ground nutmeg
1½ cups freshly grated aged sharp cheddar cheese
1½ cups freshly grated Gruyere cheese
1½ cups freshly grated Parmigianno-Reggiano
Kosher salt, to taste
Freshly ground black pepper, to taste

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.
Coat the inside (bottom and sides) of 13x9x2 casserole dish with butter.
In a large saucepan, over medium heat, melt the butter.
Stir in the flour and cook, stirring occasionally, until light brown in color, approximately 3 to 5 minutes.
Using a whisk, stirring continuously, stream in the milk until fully combined.
Bring the milk mixture to a simmer, stirring occasionally, and cook, until it thickens. It will have the consistency of gravy.
Add the nutmeg and stir to combine.
Add the three cheeses and stir until melted.
Season to taste with salt and pepper.
Remove from the heat.
Pour the sauce over the pasta and stir to combine.
Spread the three cheese macaroni evenly in the prepared casserole dish.
Top the macaroni evenly with the brown sage butter breadcrumbs.
Place the casserole dish in the oven and bake, uncovered, for 25 to 30 minutes, until bubbly and delicious looking. Yum!
Remove from the oven and let cool for 10 to 15 minutes prior to serving.

*Homemade Breadcrumbs:
4 slices of bread
Kosher salt, to taste
Freshly ground black pepper, to taste
Dried Italian parsley, to taste
Dried thyme, to taste

Adjust an oven rack to the middle position, then preheat the oven to 300ºF.
Lay each slice of bread side by side on the sheet pan in one layer. Bake, uncovered, for 30 minutes, until dry and light golden brown in color, flipping after 15 minutes. Remove the sheet pan from the oven and let the bread cool completely.
Place the bread in a 1-gallon zip-top bag, seal, and, using a rolling pin, pound the bread until desired texture is achieved.
Add the salt, pepper, and herbs and shake to combine

Note:
Want to splurge a bit? Drizzle some white truffle over the finished casserole. It will change your life!

Scenes from an organic flower farm in Seattle

This was a fun shoot. Most are good, but some are better than others and this was one of those. First off, we were in a beautiful setting; an organic flower farm in the Skagit River Valley of Washington State. I could stop there. But even better, we were working with some really cool, happy people that set the tone for the day in really upbeat, positive way. And then he story; an oft covered subject around the theme of buying local, yet this had a whole new twist.

The fifty-mile bouquet—I have to admit; I hadn’t thought about this concept until it was presented to me as a possible topic for our season two lineup. Just like striving to eat more local, organic and in-season, the same should apply to the flowers we use to adorn those very tables where we eat those meals and beyond. Fortunately, garden writer and award winning author, Debra Prinzing along with award winning photographer David Perry have been passionate about this issue for years, and it was their concept for an iPad exclusive book that started it all.

Little wagon of cheer

Both based in Seattle, their book is for people in search of organic and eco-conscious flowers. Their goal is to equip consumers with choices and offer a more informed approach to something we take for granted in our everyday lives. Currently, about 95% of all cut flowers sold in the United States are imported, mostly from Columbia. And as you can imagine, all that matters is making sure those flowers look as good as possible when they make it to market here in the states. Consequently, they’re sprayed heavily with pesticides and dipped in chemicals before shipping not to mention the thousands of miles they travel to get here.

Debra Prinzing and David Perry are outstanding in the field. Get it??

The more I learned, the more impressed I was with those farmers that take on the challenge of growing flowers commercially, yet in a sustainable manner. It’s not easy – especially when you consider having to compete against the rock bottom prices of the low-cost imports. Diane Szukovathy and her husband Dennis Westphall know those challenges all too well. They own Jello Mold Farm located in the rich Skagit River Valley of Washington state. There on seven acres, they grow over 150 varieties of cut flowers using only eco-friendly methods and they are committed to stewarding the land at the same time.

Stopping to smell the Roses!

It’s also cool to know there are floral designers that help create the demand. When it comes to using fresh, local materials, Stacie Sutliff of Blush Custom Floral, knows her stuff. She specializes in beautiful, garden-style arrangements for weddings, special events and home interiors. When possible, she likes to buy directly from the farmers for her designs, sometimes even walking the fields with the grower before a big event to determine the freshest product possible. Her clients know that with Stacie, their flowers are colorful and “green” at the same time.

So all in all, no real drama or behind the scenes trauma. Having a shoot go as planned is a rarity, and we relish those days. Thanks to a great outline by Theresa Loe, a thoroughly researched story, and great subjects to help tell it, we finally had a couple of those days this time. I hope you take time to view the show. You can watch it here, right now. It is a great story, fun to watch, and as you can imagine, the visuals aren’t too shabby either.

We talk a lot about food miles, organics, and sustainable practices with food choices, our homes, and our gardens… what about the flowers we put on the table next to the meal? And the ones we send to loved ones in times of celebration, congratulations, or condolences? How were they grown, what were they sprayed with, and how far have they traveled?

Local farmers can provide huge variety in cut flowers, including heirlooms for fragrance and beauty

Generally speaking, the floral industry is notoriously UN-eco-friendly, often grown with chemical insecticides, bloom-boosting chemical fertilizers, then shipped from other continents to arrive in your local floral case for your bouquet. Nowhere do you find long-stemmed roses budding in Ohio in January, yet there they are in the florist’s case. While this is an amazing example of worldwide trade, it’s not a great way to live greener or reduce our commerce miles.

The good news is, some florists are now working with local growers, which cuts down on travel miles right off the bat. Next, smaller local farms can carry a larger selection of truly interesting varieties, including heirlooms and regional cultivars quite different from the standards, bringing back the incredible fragrance which has been bred out of floral offerings in exchange for the ability to survive international travel. Finally, organic and sustainable practices can be utilized to fulfill a new demand for precisely that, and as you know this welcomes wildlife back into the floral farm.

Organic floral design can be just as intricate and sophisticated as conventional floral design - it doesn't have to be wildflowers in a mason jar (unless that's what you'd like!)

Organic floral designers want you to know that you can still have elegant, sophisticated arrangements – a seasonal, organic bouquet doesn’t just mean a mason jar of prairie flowers. (Unless, of course, that’s what you want!) There is something lovely to us about anything encouraging seasonality to bouquets. Not just seasonally-themed, but actually made from the flowers, leaves, seedpods, and twigs that celebrate the best of what is happening outdoors, right here, right now!

We visit several florists and farmers making big strides in creating a beautiful, sustainable floral system together with their communities of customers, designers, and event planners.

Links for this episode:

• Jello Mold Farm, Seattle
• Lila B Floral Design, San Francisco (also featured in Ep 214: Small Space Gardening)
• The Flower Shop of the Future – by Debra Prinzing on A Fresh Bouquet
• The Secrets Behind Your Flowers – Smithsonian Magazine
• Joe’s blog post on this episode

Ros and her red shoes regale us with stories

Over the last two seasons of Growing a Greener World, we’ve covered some cool topics and interviewed some pretty amazing people along the way. But this show was a first. In one episode we featured not one but two legends of food and gardening.

One of the hottest trends in gardening today is edible landscaping, and the person credited with pioneering this movement some 30 years ago is Rosalind Creasy. With about as many books penned over the same time, this is a woman who really knows her stuff. And she should – she changes out her front yard landscape from scratch twice each year! About the only thing that doesn’t change are the chickens she keeps in their very chic turquoise coop, in fact the ladies are likely the biggest benefactors of Ros’s edible Eden. Each day, the girls get a wide assortment of fresh fruits, veggies and grasses, all served up within mere steps of their abode. It would be a challenge to find more content and well-fed chickens on the planet.

Ros' incredible, largely edible, front yard garden

When it comes to gardening with a purpose, Ros gets it. Beyond the beauty that spills from the front door all the way out to the street, there’s a method to the madness. She’s a firm believer that gardens, especially ones that are edible, bring people together like nothing else can.

And she’s had plenty of time to see the fruits of her labor. From the annual neighborhood event of harvesting the wheat she grows street side, to the baking of the bread, all in the same day, Ros gardens not as much for herself but for power it has to enrich lives, strengthen neighborhoods, and build community.

Raising a glass with Ros after the shoot is over

Another person working hard to touch lives in his own community, is still considered to be the world’s most famous chef. And yet, today he shuns the public spotlight in exchange for the sunlight that warms his small backyard Garden north of Seattle. Graham Kerr, known around the world as The Galloping Gourmet, has circled the globe 28 times, sold over 15 million cookbooks, and through television, still appears in over 37 countries.

For someone who has surrounded his life with food, Graham never really had a personal connection to how it starts—until three years ago when he nurtured the growth of seven basil plants from seed. The experience was life changing and he now devotes his time to building community through gardening.

With Graham and Nathan at Graham's Seattle home

As a small boy, I grew up with the Galloping Gourmet in my living room. I can remember is like it was yesterday. So last fall, when Janet Endsley of the Northwest Flower and Garden Show asked if I’d be on a panel with Graham for their show, I jumped at the chance. In fact, I thought how cool would it be to film an episode with him in his own garden. Although I didn’t know his current story yet, his history was more than good enough.

I sent Graham an email to say hello and explaining we’d be sharing the stage together in a few months. I wanted to introduce myself and perhaps mention the idea for a show with him. I left my number just by chance he’d call back. And less than 24 hours later, he did. We chatted for well over an hour. Over the next several weeks we had many similar conversations. Graham has never been at a loss for words, and even today at 78, carries a conversation with ease.

Graham and Treena Kerr's kitchen garden

By the time we met in person this January, we embraced like long lost friends and our time on stage together was effortless. Graham is good, really, really good. Now I know what it’s like to be around a true professional.

As warm and charismatic as he is privately, when it’s time to roll cameras, he instantly takes it up 10 levels. It was truly an amazing experience. And on the few times that day of filming we asked him to modify his response, he knocked it out of the park on the first take.

For someone of such international fame, you’d never know it by spending time with him privately. His passion in life now has nothing to do with what happens in the public world. In fact he avoids it. Building community through gardening and food and sharing the experience with Treena, his wife and partner for life, makes Graham a very content man.

We needed to pinch Nathan several times this day

In fact, perhaps that’s what he was doing with us on the day we spent with him. I have to admit, for Nathan, my crew and me, it was a surreal experience; to be in Graham’s personal home and kitchen, helping him prepare lunch for a meal we would all share together and the conversation around the table that ensued was something we’ll never forget.

And I think it’s a safe bet he and Treena made a lifelong impact on a few more lives this day.

Watch episode 216: Edible Landscaping.

Velvet Omelet by Graham Kerr

Graham Kerr Healthy Velvet Omelet with Fresh from the Garden Green Garbanzo Beans

8 oz. Sweet Potato peeled, diced
½ cup (+ extra if needed) Evaporated Skim Milk
1/2 cup “EggBeaters” – Southwestern Style
2 tsp “I Can’t Believe It’s Not Butter”
Green garbanzo beans
Shaved Parmesan cheese (very little)
Chopped basil for garnish

INSTRUCTIONS
The Velvet Sauce: Poach the sweet potatoes in the evaporated skim milk until fork tender. Place the sweet potatoes into a blender with approximately ½ cup evaporated skim milk and blend at high speed for 3-4 minutes until shiny. You may have to add a little more skim milk to get it to a pouring consistency.

Blending tip: when blending hot liquids, remember the air will expand so don’t cap it tightly. Fill only 1/3 of the way, and blend with the lid still partly open to let hot air escape.

The guys marvel at the rich texture of the omelet

Omelet Method:
Pre-heat 6– to 7-inch omelet pan, add butter substitute, wait till it just browns. (It should smell like hazelnuts.) Then add the Eggbeaters, stir rapidly with a fork, also move the pan to keep from sticking.

Add the fillings you prefer at right angles to the handle. (In this case we used green garbanzo beans and a few tiny shavings of Parmesan cheese.) Fold both sides to the middle, slide to the side opposite the handle. Turn omelet onto plate folded side down.

Serving the Omelet: Keep the first omelet warm in a 200° F oven (or over a medium saucepan of hot water). Make the second and then coat both omelets with the Velvet Sauce, top with a bit of cheese, torn basil and salt/pepper to taste. Serves 2.

Ros and Joe chat in her front yard garden

Let’s talk about utilizing our yards and landscapes – not for shrubs, bulbs and lawn, but as beautiful palettes of edible growing space for fruits and vegetables, herbs and berries – even in suburban yards and gardens.

Rosalind Creasy is the original Edible Landscaper – she literally wrote the book on the subject – and has been teaching others to grow food in the front yard, beautifully, for 30 years. Today, Rosalind continues to share her knowledge of gardening and cooking by writing, lecturing nationwide, appearing on television and radio shows, and working as a consultant to restaurants, growers, and seed companies.

Graham Kerr tells about growing his first basil from seed

Not sure where to get started? Ros says to start small, so you don’t get overwhelmed and discouraged. Find a spot where you have a few sun-loving shrubs and flowers, and replace them with herbs and strawberries. By growing edibles beautifully in the front yard, your bounty is there to share and discuss with the neighbors as children come pick strawberries and visit the chickens.

Graham Kerr – yes, the Galloping Gourmet (now the Galloping Gardener) – tells us about his first year of growing his own food, discovering this passion for gardening later in life and making a wholehearted switch to healthier cooking and eating.

Many edible plants are "beautiful enough for the front yard", as are these nasturtium in Rosalind Creasy's garden

By growing edibles visibly and not hidden in the back yard, it invites sharing and conversation with neighbors and may even inspire them to consider doing the same. Chef Nathan joins Graham Kerr in the greenhouse kitchen for an omelet cooked right in the garden with fresh chick peas.

For more information:

• Rosalind Creasy’s website
• Edible Landscaping [book] by Rosalind Creasy
• Graham Kerr’s website
• Growing at the Speed of Life [book] by Graham Kerr
• Graham Kerr and Chef Nathan make a Velvet Omelet
• Joe’s Blog Post for this episode

Green Bean and Vegetable Salad with Tuna and Dijon Vinaigrette

Green Bean Salad with Vegetables, Tuna, and Dijon Vinaigrette

Green Beans:

½ pound green beans, stem ends removed
Bowl of ice water

Balsamic Mustard Dressing:

1 medium shallot, peeled and finely diced (2 tablespoons)
1 medium clove garlic, finely minced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Juice of 1/2 fresh lemon, 1 1/2 tablespoons
1 teaspoon whole-grain Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed

Salad:

1 pint cherry tomatoes, halved
2 heads romaine lettuce, chopped
1 can garbanzo beans, rinsed and drained
1 tablespoon capers, rinsed and drained
1 (5-ounce) can of premium yellowfin tuna in extra-virgin olive oil, undrained
¼ cup picked flat-leaf Italian parsley leaves
Kosher salt, as needed
Freshly ground black pepper, as needed
Parmigiano-Reggiano cheese, not grated, for serving
Extra-virgin olive oil, as needed

In a small pot of boiling water add 2 tablespoons salt. Add the green beans and cook just a few minutes, until still firm to the bite (or al dente – approximately 5 minutes). Remove beans from boiling water and drain in a colander. Immediately transfer the beans to the bowl of ice water. Once thoroughly cooled, drain them well.

To make the dressing, combine the shallot, garlic, vinegars, lemon juice, and mustard in a small mixing bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

Add the romaine lettuce, tomatoes, garbanzo beans, capers, parsley leaves and tuna to the bowl as well. Gently toss to combine with just enough dressing to coat, and season with salt and pepper to taste. Serve family-style on a large platter with the freshly shaved Parmigiano, or divide equally onto 4 individual salad plates. Enjoy.

Susan and Nathan, please just try to hold it together for the next take

A lot of the reason I love my work so much is because of all the great inspirational stories we get to tell that include my favorite subject: gardening. And if you didn’t know this already, gardeners are the most awesome people on the planet. In this episode, I had the pleasure of working with three of them and the experience will last a lifetime.

This episode was all about gardening in small spaces. The point was to show that just because you don’t have a lot of room to garden, it doesn’t mean you can’t create beautiful spaces. From back and side yards across America, to even a floral designer devoted to selling and using only the organic flowers she grows in a rented parking lot, this episode was packed with great information, interesting people, and fascinating stories.

Theresa telling everyone what to do on Baylor's patio garden

On most shoots, the typical scenario is two days of filming from sun up to sundown. In addition, there’s little if any downtime and barely enough time to finish. We have a full agenda while battling Mother Nature, every landscaping crew in town and most of the time, local flight plans that are rerouted to fly directly over our location for the entire time we’re there—but not today.

Sometimes all the stars align as they did this time. With Theresa and Nathan, along with Christa and the Pennington brothers, we had the A Team all present and accounted for and the mojo was flowing.

I'm not sure what Christa and Susan were talking about just before I walked up but I guarantee it's trouble

Our guest-talent for the first day was the dynamic duo of Susan Morrison and Rebecca Sweet, expert small space gardeners and co-authors of Gardening Up. Our location for the day was Rebecca’s amazing home and garden. It oozed with charm and taste, as you’ll see from the episode. Unlike a normal day when we’d hit the ground running upon arrival, this day was like coming over for a visit to hang out with friends. I had to remind myself that we had a job to do. So several lattes’ latter, we finally had things back under control and the cameras rolled and so did our guest hosts.

A rare quiet moment inside Baylor's busy floral design shop Lila B Design

Rebecca and Susan and not only great at what they do and how they tell it, (as you’ll also see in watching), but they are quick witted. The only thing better is when you get them together. The banter is hysterical. My only regret is that we didn’t get that on camera. By the end of the day, we accomplished our agenda with just enough time left for some great pizza and wine and a lot more laughs before having to call it a night.

By 6:AM, we were heading north into San Francisco for part two of our episode with organic floral designer Baylor Chapman, owner of Lila B Design. What makes Baylor’s story so interesting is how resourceful she is in carving out her niche in an already narrow market. Beyond the challenge of working primarily with only what she grows, the only place she has to do that is the perimeter of a rented parking lot.

This might be our first album cover

Imagine being able to grow organic flowers on an urban asphalt surface in nothing but tubs and containers to a level of perfection worthy of the finest weddings and magazine shoots.

Besides the incredible designs she and her talented staff put together every day, Baylor’s apartment and patio deck are the best part of really seeing how talented she is at her craft. The fact that Sunset Magazine had just featured Baylor’s patio in their most recent addition, affirmed that we were definitely in the right place.

Unwinding with the views along the Pacific Highway

By mid-afternoon, we had filmed and interviewed Baylor at her business, apartment and even the parking lot garden and we still had time for a drive back to hour hotel, detouring VIA the scenic route of the Pacific Coast Highway.

Having those extra few hours at the end of the day, and time to finally take a moment to smell the roses, knowing we had captured some inspiring and interesting stories of three very talented professionals, made these most memorable two days even sweeter.

Watch the full episode here: 214 Small Space Gardening.

A small space can come to life with the right mix of heights, fun objects, and fine-foliage plants

Have a small yard or garden? Less  - maybe a patio or balcony? Driveway? No space is too small or oddly-shaped for a bit of garden, and you’d be surprised how with a few design tricks you’ll see you have more growing space than you imagined.

Professional garden designers Rebecca Sweet and Susan Morrison give us tips to deal with all of those pesky problems. By selecting plants of different heights, you add depth to a shallow bed. Break up a flat wall by training select plants up a trellis and interspersing garden art and found objects. Wall container planters and planting pockets create growing space out of seemingly nothing.

Have a long, narrow space like a side yard? With raised beds and clustered containers, you add height and interest to break up the corridor. If you have a large property, there may still be smaller areas within that seem awkward for planting, and these same techniques will work for you as well.

This lush oasis is just a strip a few containers deep at the perimeter of a parking lot

In this episode we also meet Baylor Chapman, a floral designer in San Francisco who sources organic flowers locally when she can, and grows the rest in a truly unique parking lot garden in the city. While she told us what it was like gardening under these conditions, we saw bees and butterflies and ladybugs galore, even in a parking lot in an industrial area surrounded by warehouses and a car repair shop!

Finally, Chef Nathan reminisces on gardening with his grandfather while making up a fantastically-fresh green bean vegetable salad with tuna and Dijon vinaigrette.

Read Joe’s production blog post about this episode.

Braised Leeks with Pan-Seared Tilapia

Braised Leeks with Pan-Seared Tilapia

Leeks:
½ pound leeks, root end discarded, white and light green part only, halved, cleaned very well in a large bowl of water, and drained
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 cup dry white wine (sauvignon blanc)
1 cup vegetable stock
5 sprigs fresh thyme
1½ tablespoons of fresh lemon juice (1/2 lemon)
2 tablespoons roughly chop fresh flat-leaf Italian parsley, optional

Season the cut side of the leeks lightly with salt and pepper. In a medium sauté pan (large enough to accommodate the leeks), over medium heat, add 1 tablespoon olive oil, plus 1 tablespoon butter, and heat until the butter just begins to brown. Add the leeks, cut side down and cook, undisturbed, for 3 minutes, or until nicely caramelized. Using tongs, flip the leeks. Continue to cook until caramelized, 1 minute. Stir in the white wine and cook down for 2 minutes, then add the stock. Add the thyme and bring to a simmer. Reduce the heat to low and cook until the leeks are beginning to soften and give when pressed, approximately 15 minutes.

Squeeze in the lemon juice, and reduce the liquid until thickened to ¼ cup, approximately 15 additional minutes. Season to taste with salt and pepper, discard the thyme sprigs, and cover and keep warm.

Tilapia Filets:
¾ pound tilapia filets, 1 inch at the thickest point (2 fillets)
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup unbleached all-purpose flour
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1½ tablespoons of fresh lemon juice (½ lemon)

While the leeks are braising, pat the filets dry and then season them lightly, on both sides, with salt and pepper. On a large plate, sprinkle over the flour, then dredge the fillets in the flour, patting them lightly to remove any excess.

When the braising liquid (leeks) is reduced to approximately 1 cup, combine the olive oil and butter over medium-high heat in a large sauté pan until the butter begins to brown. Carefully add the fillets, and let cook for until nicely browned, approximately three minutes. Using a wide spatula, flip the fillets, and continue to cook for an additional 2 to 3 minutes. The fish should look opaque, and just begin to flake, but still be moist. Squeeze the lemon juice over the fillets, then serve immediately on a bed of the braised leeks (with tasty braising liquid).

The young farmers of Jenny Jack Sun Farm.

With the average age of farmers in our country around 55 to 60, there is a serious question of who will be growing our food in the future as our aging farmers retire or pass on. It seems large-scale, commercial farming holds little interest for upcoming generations, so even in “farming families” the children are not returning to the farm after education as they had in the past.

Behold the new generation of young farmers. True enough, they are not interested in large-scale commercial “factory” farming. They are highly educated, interested in health and environment, and see not only the need – and the opportunity – for small-scale farming, but feel the pull to get personally involved and heed that call. Some are returning to farming or gardening roots, others come to it through health, science, or just feel the pull. By working on smaller, more local farms, they are able to focus on organics and natural methods while learning and growing themselves.

The young farmers of Serenbe Farms.

Part of what makes small-scale farming possible is CSA’s. CSA stands for Community-Supported Agriculture, and it is just that: community members purchase a share of the upcoming season’s crops, sort of like purchasing a subscription for fresh herbs and vegetables. Their advance money aids the small farm in purchasing the seed, supplies and labor they need for the season, therefore ensuring that it happens at all. It’s a circle of community support and trust that sheds new possibilities on the future of farming.

These new farmers are not only young and educated; they are passionate about bodily health and nutrition, soil and water health and environmental stewardship. They visit and perhaps even intern or apprentice at small farms run by experienced organic gardeners. They’re open to trying or developing new methods while learning and returning to proven methods from previous generations. They’ve created a community of sharing and learning, eager and willing to pass along the knowledge to others wishing to help out or perhaps start their very own small-scale organic farms.

For more information:

• GROW! movie – a documentary about the new young farmer
• National Young Farmers’ Coalition
• New York Times: In New Food Culture, a Young Generation of Farmers Emerges
• Jenny Jack Sun Farm
• Serenbe Farms
• Farm Beginnings – education for new farmers
• Crop Rotation in the home garden; an article on the basics
• Crop Rotation in the home garden; this very good article from Mother Earth News provides the basics and beyond
• Joe’s Blog Post: Young Farmers; Real-Life Superheroes
• Nathan’s Recipe: Braised Leeks with Pan Seared Tilapia

The following post is written to accompany episode 213, on Young Farmers. It’s more of the backstory because we can never tell or show it all in 30 minutes. If you haven’t seen this episode yet, perhaps you’ll want to watch it before or after reading this post. You can do that right now, right here.

Jenny Jackson of Jenny Jack Sun Farm (get it?)

For some, it’s a calling. For others, curiosity or a restless soul drives them from their big city, downtown offices for a change of scenery and a different pace. And for some, life still offers enough flexibility to plot their course, before tossing their anchor into the sea of life. They’re a new generation of farmers: young, hardworking, and all with a passion for making this world a better place. With the average age of conventional farmers approaching 60, unless a new generation comes along to replace them, while doing so in a more sustainable way, we’ll all be facing a food crisis sooner than later.

Enter the new superheroes of our food security future—young farmers.

Planning the day at Serenbe Farms

If I could go back to that time, perhaps I too would be farming amongst the camaraderie of some of those featured in this episode. Perhaps that’s why for me, this has been such a meaningful and personal story to tell. Although they come from all walks of life, most are highly educated, some with more than one advanced degree. Many times they’re headed towards a career in law, engineering or medicine. But at some point they reach that fork in the road – and take it – for a life no less easy but far more fulfilling. They see the writing on the wall when it comes to what’s broken in our food system and they want to make a difference. They’re not afraid of hard work and willing to give up many of life’s comforts to do their part.

The young farmers of Jenny Jack Sun Farm.

An hour south of Atlanta and nestled amongst miles of a tall forest monoculture, you’ll find Jenny Jack Sun Farm. Owners Jenny and Chris Jackson farm organically on just six acres. Each year they offer two apprentice positions. In exchange for modest monthly wages, room, board, and all the fresh veggies you can eat, apprentices work long days. Routine duties include sowing, hand weeding, harvesting, cooking, mending, fixing and more—everything needed by the end of the program to branch out on their own organic faming venture.

The accommodations are modest at best. Justin, an ex-New York City corporate non-profit transplant now calls a beat-up, un-air-conditioned travel trailer home for the duration of the program. Janice, his thirty-something apprentice partner recently left her successful medical professional life in search of greener pastures. For the next year, home for her is a one-room loft above the barn kitchen. Both have a 100-yard walk to the outhouse.

The zinnia harvest at Serenbe Farms

Serenbe Farms, another Georgia certified organic farm featured in this episode, in many ways mirrors the same story and look. In fact as we traveled the country to prepare, it was uncanny just how similar these programs are. From one to the next, the farmers and apprentices have many of the same reasons for being there; similar goals for how they show up in the world and a common vision for a more food secure future. Yet whatever the reasons, one thing was certain; it wasn’t just about them.

The young farmers of Serenbe Farms.

They’re happy. They laugh, cook, play music, work hard, go to bed early, and on a free weekend, sleep in late or head into the city for the day—if they can get a ride.

The path to farming in a greener world is vastly different than the typical farmer today. Without the aid of government subsidies, GMO seeds and laborsaving, albeit toxic chemicals, this new generation of farmers is taking the road less traveled and not afraid of doing what it takes to get there. And the best part, it’s the only type of farming they know, and they wouldn’t have it any other way.

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Proactive gardeners don’t look at fall as the end of the gardening season, but as the beginning of their spring garden. With so much that can be done now to prepare, it’s the ideal time to take care of some important business before hanging up your trowel for the winter. In this podcast, Joe Lamp’l discusses some important tasks for putting your garden to bed. And the efforts you take now will be well worth it next spring.

Putting the Garden to Bed

If you’ve been with us from the start of this 26 episode series, we’ve shared an entire gardening season together. And although fall signals the end of the summer growing season, I hope you’re inspired to keep it going, as I covered in the last two episodes. But if you’re hanging up your trowel for the season, no problem! But there are several important housekeeping things you want to do to in your garden to get the most out of next season.

First, go ahead and tidy up the garden and beds. Pull up spent plants and add them to your compost pile. But one thing to consider—some of your plants may have seed heads that are really nice to have in your garden throughout the fall and winter, since they’re a great food source for birds and other wildlife. I know in my garden, I always plant tall sunflowers. They’re a great compliment to the garden when in full bloom, but the real delight is the role they play now. Although not much to look at, the birds don’ t seem to mind and you should see the goldfinch in winter. They love picking out the seeds from the spent flowers. And the same goes for other flowers in my garden.

But for any plants that won’t be pulling double duty as a habitat or food source, I pull them out and send them off to the compost pile. That is all but the ones that may show signs of disease. If I add them, and the compost doesn’t get hot enough over winter to kill the pathogens, and that’s a real possibility, then I run the risk of bringing those diseases right back into my garden next season. So anytime you encounter this same problem, don’t take the chance. Destroy diseased plants or bag them up and send them away in the trash. As much as I’m against adding any excess waste to the landfill, in this case, in my opinion, it’s really the best situation overall. No one else wants those diseases on their plants either.

And on that theme, I pull out every weed I see but only add the ones that haven’t formed seed heads to my compost. Just as with plant diseases, if the compost doesn’t get hot enough to kill the seeds, when I add back compost next season, it could include thousands of viable weed seeds too. And who wants that? So what do I do with the seedy weeds? Well for me, they go to the chickens. Otherwise I’d send them to the municipal composting facility where I know they’re composted to a heat level that kills the seeds.

Once my garden is cleared out and cleaned up, I add about a one-inch layer of compost and work it lightly into the soil. By adding compost now, I’m improving the existing soil with more nutrient rich organic matter, while allowing plenty of time to let it work its magic. The end result will be an ideal growing environment when I’m ready to start my garden next spring.

But there is one final step I do here before calling it a day. A three-inch layer of mulch in the form of wheat straw for me works wonders at protecting the exposed soil surface while slowly adding even more organic matter as it breaks down over winter. By spring, it’s the perfect planting environment for my new seeds and Plants from Burpee Home Gardens.

So to recap, clean up, clear out, add compost and then mulch. And when you’re ready to start next season’s garden, we’ll be right back here, with more helpful podcasts to enhance your gardening experience and knowledge. And in the mean time, we’re always here with all 26 of our Burpee Home Gardens Tip of the Week Podcasts.  You can access any of the podcasts or subscribe to the series for free in iTunes, and you can also listen online at Burpeehomegardens.com – which is a great place to go for more ideas and inspiration anytime.

With this being episode 26 of the 26 episode series, we hope you’ve enjoyed these podcast as much as we’ve had in bringing them to you. On behalf of Burpee Home Gardens, thanks so much everybody for making us a part of your gardening life. We’ll see you back here soon!

Now go get dirty!

Joe Lamp’l

Spiced Peach Chutney

Chef Nathan Lyon cooks up a spiced peach chutney, perfect for topping savory meats OR sweet ice cream!

Yield: approximately 2¼ Cups

Have on hand:

2 tablespoons extra-virgin olive oil
1 large yellow onion, peeled and small diced (1 cup)
¼ teaspoon Kosher salt, plus more to taste
1/16 teaspoon freshly ground black pepper
1 large garlic clove, peeled and minced (1 teaspoon)
1 tablespoon dark brown sugar
1/16 teaspoon crushed red chili pepper (chili flakes)
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons golden raisins
3 med. peaches (2 yellow, 1 white) pitted, roughly chopped
1½ tablespoons white wine vinegar
½ tablespoon fresh ginger, peeled and finely chopped

Directions:
In a medium saucepan over medium-low heat, add the oil, onions, and the salt and pepper, stir to combine and cook 6 to 8 minutes until the onions are transparent, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute.

Now add the remaining ingredients, reduce the heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt and pepper. Remove from the heat and use immediately, or allow to cool, and store in an airtight container for up to a week in the refrigerator.

Ahhh, the majestic tree. I may hug it.

God has cared for these trees, saved them from drought, disease, avalanches, and a thousand tempests and floods. But he cannot save them from fools. John Muir

So here’s the backstory to this episode on the Celebration of Trees. It’s pretty simple actually. I love trees. I love everything about them. I even celebrate the mess they make each fall because I know how much good the leaves do for my garden.

I’m not much for bumper stickers and signage on my cars, but there is one thing that I proudly display in the form of a sticker on my windshield and it’s simply says this: “Trees Are Good”.

As much as I am a fan of trees, I hate what some people do to them; specifically tree topping—that horrific practice of just cutting across the canopy of mature hardwood trees – in the name of “tree care.” It’s one of the most damaging things that can be done to a tree and yet – I cannot fathom why – it is a rampant and accepted practice in some areas.

Mature hardwood trees, senselessly-butchered by the practice of tree-topping. Even if the trees live, they'll never be "right" again.

I’m sure it’s a combination of Johnny Chainsaw with a pickup truck telling Mrs. Jones it’s time to top her trees again. So she does. And then Mr. Smith does it because Mrs. Jones did it, and so the neighborhood wave starts.

In my town, the ripple effect has spread far and wide. Fortunately this terrible practice seems to be confined to certain parts of the country, namely the southeast and northwest, but you’ll find pockets of them all over. And once you notice your first crime against horticulture in the form of tree topping, you’ll notice many more after that.

Trees are Good

So, armed with a national television show and a vehicle for getting into every home in my town and every town across the country, this episode was created in part to educate people on exactly how much harm tree-topping does to the trees and warn them off of any “professional” services who recommend it. And second, I think trees are all too often taken for granted, and this was a chance to not only talk about the do’s and don’ts of tree care, but also just why trees are so important.

This was the first episode we filmed over nearly an entire year. It was the best way to show you the different tree-related topics in real time, with video, rather than just inserting photos from the various seasons. It’s not the GGW way. I’m a big believer in not taking life’s shortcuts. And with television production, yes, everything takes longer and usually costs a lot more. But in the end, it’s always worth it. So this episode is dedicated to celebrating trees and all they do to literally grow a greener world—and cheer the people who really know how to take care of them, while shedding light on those who don’t!

Watch the full episode now – Episode 212: The Gift of Trees

Trees, glorious trees!

This episode is all about trees! Today we learn about why you might call a professional Certified Arborist (master tree caretaker), to your property and what to expect when you do. This not just someone with a chainsaw and a truck; a Certified Arborist can identify disease or tree damage, advise on tree health and care, do expert pruning, and much, much more.

Next we visit the City of Mount Airy municipal mulching facility where leaves are picked up curbside, composted over several seasons, and made available back to the community in the form of beautiful black leaf mulch. Somehow Joe convinces the guys to let him run the big leaf vacuum…

Ahhh, the majestic tree.

Joe uncovers some of the mysteries behind beautiful fall colors and why some trees drop their leaves, shows us how to protect the tree’s bark with the the 3-step pruning cut, and warns us against the evils of tree topping and the mounded “volcano” mulch method.

And for dessert, Chef Nathan Lyon heads to the kitchen to make up a fantastic Spiced Peach Chutney. This concoction is a flavorful sweet and spicy topping suitable for savory meats like chicken or pork, as well as sweets like vanilla ice cream.

For more information:

• Int’l Society of Arboriculture  – Certified Arborists, the Tree Care Professionals
• Shedding Light on Good Trees and Clueless People – Joe’s blog post
• Spiced Peach Chutney from Chef Nathan Lyon
• Fall Leaves are a Gift to Gardeners
• Proactive Care in the Fall for Healthy Plants and Trees
• Using those Fallen, Fall Leaves for Carefree Compost at Home
• Why Leaves Change Color in the Fall
• Why do Leaves Shed in Fall?
• Tree Topping – What You Don’t Know is Killing Your Trees
• Make the Proper Pruning Cut
• Limbing up Trees
• Meet Tim Kovar, Expert Tree Climber and Instructor

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Some of the best crops of the year need the cooler temperatures of fall to perform their best.If you plan on having a fall or winter garden, Joe Lamp’l offers a few tips in this podcast to keep your plants growing strong as they get established and even well into the season.

BHG025-Cool Season Growing Tips for Extending the Season

Now that the summer gardening season is definitely winding down, for many, myself included, it’s bitter sweet. I never get tired of one more homegrown tomato. Yet, some of my favorite crops would never thrive in those same conditions. They need the cooler temperatures of fall to perform their best.If you listened to last week’s podcast, I hope I motivated you to have a fall garden. And if so, allow me to offer a few tips here to keep your plants growing strong as they get established and even well into the season.

In early fall, when the days are still warm, nights can be cool and crisp, with an occasional frost sneaking in unexpectedly. Although most of the plants you’ll be growing this time of year are well equipped to handle such conditions, that assumes that they’ve had a chance to establish in your garden, and acclimate first. And even though the plants you’ll bring home from the garden center may be perfectly healthy, they may not be completely hardened off yet. The term applies to the plants natural response to toughening up to their new environmental conditions.

Many times the plants you buy at the garden center have lived their entire lives in a greenhouse or controlled environment. So the first time they experience colder temperatures are after they’ve come home to live in your garden. So just be mindful of this and offer them some protection on those marginally frosty nights as they become hardier in your garden.

Here’s a few simple things you can do will help your plants easily adjust and thrive through the season.

First, keep an eye on the forecast. It’s your best defense in having time to react to sudden cold snaps. And keep in mind; your microclimate may present some unique conditions. For example, if you live in a low area, or your garden is at the low point of your property, the heavier cold air will sink to there, so that area can easily be a few degrees cooler than higher ground.

For individual plants, you can make mini greenhouses to trap the heat overnight. Commonly known as cloches, you can buy glass versions or make your own for free by cutting out the bottoms of plastic soda bottles or milk jugs and anchor them into the soil by running a stick or stake down trough it.  But here’s one very important thing to remember–if you do this and place the cap on the top, be sure to remove it the following morning. So much heat can build up inside, even on the coldest days, you can literally cook your plants. Removing the cap allows enough of that heat to escape. And that idea of venting the enclosed space applies to larger areas as well like with cold frames.

A cold frame is another common way to garden year-round, even under blankets of snow. Think of it as a large insulated box with a clear or translucent top. Old windows or sheets of Plexiglas are commonly used to allow the sunlight in, while a wood frame, or even hay bales make up the side walls to completely enclose your plants as they grow in the soil within.

Another way to offer some winter protection is to use a lightweight fabric, typically made of spun bound nylon. You hear it commonly referred to as floating row covers. It’s called that because the fabric is so light, it can literally lay across the tops of your plants, and gives the appearance of floating. In summer, row covers can provide an effective barrier for pest control. But in winter, they provide an essential layer of protection from season ending frost for some plants. In addition, when the borders are secured all the way around with stones, stakes, or heavy soil, etc, rising heat from the soil is trapped, adding a few extra degrees of protection and can literally be the difference in plants surviving.

One variation to the “floating” method is to use flexible PVC piping arched in a hoop style over your plants. Then you simply secure the fabric over the hoops and around the borders.

So there you go–some but not all of the most common and effective tools of the trade to get your plants through those extra cold nights. This podcast is just one in a series of 26 episodes, all created to help you have a more successful and enjoyable gardening experience, all throughout the year. You can subscribe to the series for free in iTunes, and you can also listen online at Burpeehomegardens.com – which is a great place to go for more ideas and inspiration.

Now go get dirty!

Joe Lamp’l

The GGW crew for filming on the Island of Dominica

Imagine the world is an island, and all of its resources conserved in a sustainable way – clean, abundant water, environmentally-friendly agriculture, and preservation of forest and habitats – an island where every action is carefully examined for its impact on the current and future health of the environment.

The Caribbean island of Dominica strives to do all of these things. It is known as “The Nature Isle of the Caribbean” for its unspoiled natural beauty, with rivers, waterfalls, rainforest, hot spring, and sandy beaches. The commitment by the people and the government of Dominica is inspiring, with a focus on conserving these natural resources, while building new economies around ecotourism and sustainable agriculture. The two locations where we had the pleasure of staying were The Fort Young Hotel and the Rosalie Bay Resort and we sincerely thank them for their generosity and hospitality while hosting us during our stay.

The Fort Young Hotel is located in Roseau, on the southwest part of the island, sited literally on the edge of the breathtaking Caribbean. On the island, it’s the most recognized name in quality hospitality, combining the best of fine dining, luxury accommodations and a breathtaking view of the land and sea.  The interview we filmed with Forestry Officer Ronald Charles beginning around the 10:00 mark in the online video was taken on one of the overlook decks of the hotel. If you’re planning a trip, don’t miss looking into The Fort Young Hotel.

The segment in the episode about the sea turtle preservation efforts are all because of the Rosalie Bay Resort.  The resort itself is an amazing place, a tropical paradise within paradise. If relaxing in luxury sounds appealing, be sure to  look into the Rosalie Bay Resort. This is also the location where the sea turtle preservation efforts are done and where Chef Nathan did his fundraising dinner on their behalf. And it’s because of the owners desire to create a safe place for the turtles protection, that the resort was created. Many of the beach scenes and ariel shots in the video included Rosalie Bay Resort.

You might think that its complex topology would make agriculture difficult, but through terracing, mounded beds and other methods, fresh, organic foods abound. Chef Nathan visits the local produce market – and then the local fish market – seeking out the most amazing, fresh flavors and then grills up Mahi-mahi with a Spicy Ginger Mango Salsa. A meal fit for a Caribbean dream!

For more information:

• Wikipedia article on Dominica Island
• Travel and Tourism info sites: Discover Dominica, CaribbeanTravel.com
• Seafood Watch at Monterey Bay Aquarium
• Chef Nathan’s recipe and video for Grilled Mahi-mahi with Spicy Ginger Mango Salsa
• Joe’s blog post “3 Things I Learned on Our GGW Road Trip to a Foreign Country“
• Papillote Gardens
• Sustainable Living Initiative of Dominica
• The Ethical Traveler Top 10 Destinations for 2011
• The Fort Young Hotel
• Rosalie Bay Resort
• 3 Rivers Eco Lodge

Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Mahi-mahi:
2 pounds fresh mahi-mahi (also called “dolphinfish”)
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and finely diced
¼ cup red onion, peeled and small diced
1½ teaspoons fresh ginger juice*
1 tablespoon freshly-squeezed lime juice (½ a lime)
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
Fresh curly-leaf Italian parsley, for garnish

* For ginger juice: finely chop OR peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Preheat the grill to medium-high. Pat the mahi-mahi dry and lightly season both sides with thyme, salt and pepper. Allow to sit at room temperature for 20 minutes. While the mahi-mahi is resting, prepare the salsa.

Stir to combine in medium bowl: mango, hot pepper, red onion, ginger juice, lime juice, orange, red wine vinegar, a good pinch of salt, a few good grinds of pepper, and the olive oil.

Place the mahi-mahi on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. You can double check simply by cutting into one. Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa and some curly-leaf parsley for garnish. Enjoy!

Serves 4.

For information on sustainable seafood, sustainable seafood recipes, or to download a free Seafood Watch Pocket Guide, go to Seafood Watch at Monterey Bay Aquarium.

I knew sooner or later we’d branch out beyond the contiguous 48. I mean after all, we are Growing a Greener World, right? So when Nathan called with an idea to shoot an episode in Dominica, I couldn’t believe my ears. On occasion, I’d find myself thinking about where we’d go to film if we ever left the country. Two places kept coming to mind: Costa Rica and Dominica.

Dominica is a beautiful, small island in the Eastern Caribbean (click for full size).

Most people are at least familiar with Costa Rica, but not many can tell you anything about the other. A quick search on the web will turn up two main things about this small island nation: Pirates of the Caribbean II was filmed there, and – more importantly for us – they’re known as the Nature Island of the Caribbean and are making huge strides towards nationwide sustainability.

As it turns out, Nathan was approached about doing a celebrity chef appearance / fundraiser to promote the protection of sea turtles on the island. I told him the only way he could go, is if we came along too.

My shooter buddy David Pennington filming in the rainforest. We loved Dominica but the equipment didn't appreciate the moisture.

Going to a foreign country can be a daunting task for anyone. But when you add a television crew, tons of equipment, permits, licenses, etc. I started questioning if it was worth it. Thankfully, from Dominica’s side, they helped facilitate our arrival, permitting, immigration, itineraries, and all we needed for a smooth and productive trip. But even they couldn’t help prepare us for the unpredictable. So, here are a few of the things we learned behind the scenes while filming this episode in a foreign country:

1. Wearing the same outfit for an entire week gets old. After a two-day trip to get there, things were running smoothly…that is until I realized my bag with all my TV wardrobe was never put on the plane. On day six, the last day before leaving to come back home, I was finally reunited with my bag. Meanwhile, the clothes you see on the show were purchased on the island and I wore them the entire week. Niiice.
2. When filming in a rainforest, bring waterproof equipment. A good part of the island is rain forests. Our cameras are not waterproof. Our first day of shooting was to feature an eco-resort—in the rainforest! Why I didn’t think it would be raining on our shooting day is a mystery. So as predicted by our camera crew, we lost the video monitor on our lead camera.
3. 

   Dominica river crossing, with the help of our guides and local television crew

   Know how to swim for your life, or be ready to drown. In the midst of our hectic filming schedule, the tourism department arranged for a crew hike through one of the amazing rainforests. It was spectacular. All was well until we came upon our first river. The water was flowing swiftly – no, raging! The crew and I were secretly relieved, assuming that we’d have to turn around at the impassible river crossing. I now realize that’s why they provided several native guides. Next thing I know, ropes are being thrown across the river and the guides are heading into the water to assist us with the crossing. Fortunately, our local crew had the foresight to bring a waterproof video camera, so we got some cool underwater shots that appear in the show.

Baby sea turtle in Roseau, Dominica

And one last behind the scenes tidbit—if you watched the show, the sea turtle segment was never written into the original outline. But we found it to be such a fascinating story and so important to the bigger message of Growing a Greener World, we just had to include it. It was one of those one-take, impromptu moments but we love how it worked out. It’s a great story and the owners of Rosalie Bay Resort should be commended for their conservation efforts of these majestic creatures. We applaud and thank you!

See full episode 211 Dominica Island. 

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Just because summer is over, it doesn’t mean your vegetable garden has to end too. Fall is for gardening, especially when it comes to growing edibles. Some of the best crops of the year, won’t even grow until things cool down. So keep your tools handy as Joe Lamp’l tells us what we need to know to prepare our fall garden for planting.

BHG024 – Your Cool-Season Vegetable Garden; The Best Part of Fall

A lot of people I know think of fall as a good time to give their green thumb a rest for a while. But not me! I think fall is a great time to be in the garden, especially when it comes to growing edibles! The days are cooler and humidity is low, pests and diseases are far less, and the demands of watering are minimal. Even the weeds are fewer. And if that weren’t enough of an incentive, some of my favorite edibles are best grown and thrive only in cooler weather.

Spinach, turnips, broccoli, Brussels sprouts, cauliflower, cabbage, lettuce, endive, arugula, leeks and collards–and root crops like carrots, beets, and parsnips all love cooler weather. In fact, heat is not a friend to these plants, which is why you typically don’t see them in a summer garden.

So what do you need to know to get ready for planting your fall garden? Well, if you’re using the same space, now’s the time to tidy up the planting area by cleaning out the remains of the summer garden. Most of your plants are likely past their prime and beyond harvesting; so out they go to the compost pile. And while you’re at it, remove crop residue and any weeds. And most important, now is the perfect time to incorporate more organic compost or well-rotted manure into the soil. The garden beds open again, so you don’t have to worry about having to work around the plants in the ground. It’s much easier now!

And by now the heavy feeders from your warm-season plants have depleted many of the nutrients in the soil. So we need to add back some natural fertilizer. Compost is the perfect amendment for doing that while recharging the soil with plenty of organic matter.

Some vegetables like spinach, collards, and cabbage are often sown directly for fall crops but if you’re anxious for a faster start like me, transplants from Burpee Home Gardens are readily available in garden centers and an easy way for some instant satisfaction and long-term rewards.

Now some plant varieties are hardier than others, while a few are even known to actually “sweeten up” after being exposed to a few frost events. Brussels sprouts and broccoli are two of the most popular frost-tolerant choices. But overall, like with all edibles, depending on where you live, will determine when you need to plant. You can find that information on the seed packs and plant tags and of course in books and online, even apps for your smart phone, like the Garden Coach, which you can download for free from burpeehomegardens.com.

In the next podcast, we’ll talk more about what to do to keep all your cool season crops going, even in the coldest temperatures. But for now, focus on the planting, and if you haven’t already, subscribe to this podcast series. All 26 episodes are on iTunes and you can also listen online at Burpeehomegardens.com – which is a great place to go for more ideas and inspiration and the garden coach app too!

Now go get dirty!

Joe Lamp’l

Fresh Eggs Three Ways: Fried, Scrambled, and Shirred

Soft Fried Egg (Over Medium)

SERVES 1

1 teaspoon unsalted butter
1 whole, fresh, free-range egg
1/8 teaspoon finely chopped fresh thyme
1/8 teaspoon finely chopped fresh oregano
1 tablespoon grated Parmigiano-Reggiano, Asiago, or Gruyere cheese
Kosher salt, as needed
Freshly ground black pepper, as needed
¼ teaspoon finely chopped fresh basil (optional)
¼ teaspoon of finely chopped fresh Italian flat-leaf parsley (optional)

1. Melt the butter in a non-stick sauté pan over medium-low heat. The butter will foam a little. Once the foam subsides, crack the egg into the pan and sprinkle over the top: thyme, oregano, salt and pepper. Finish by topping with the grated cheese.

2. Cook, undisturbed for 2 to 3 minutes or until the white is not quite set, and the yolk is still runny*. Quickly flip the egg, and continue to cook for an additional 15 to 30 seconds. Flip once again, then turn out onto a plate and top with the basil and parsley. Serve immediately.

Chef Nathan cooks up fresh, perfectly-scrambled eggs for the crew, lightly seasoned with salt, pepper, cheese and herbs

Perfect Scrambled Eggs

SERVES 1

1 teaspoon unsalted butter
3 whole, fresh, free-range eggs, whisked with a fork
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh oregano leaves
Kosher salt, as needed
Freshly ground black pepper, as needed
1 tablespoon grated Parmigiano-Reggiano, Asiago, or Gruyere cheese
Kosher salt, as needed
¼ teaspoon finely chopped fresh basil
¼ teaspoon finely chopped fresh Italian flat-leaf parsley

1. Melt the butter in a non-stick sauté pan over medium heat. The butter will foam a little. Once the foam subsides, add the whisked eggs and sprinkle over the top of the egg; the thyme, the oregano, and season lightly with salt and pepper.

2. Using the chopsticks or heat-proof spatula, immediately begin to stir the eggs. Continue stirring until the eggs are mostly cooked and still a touch moist, not dry. Add the cheese, stir, and immediately remove to a plate. Top with the basil, parsley, and serve immediately.

Shirred Eggs

SERVES 1

1 whole, fresh, free-range egg
¼ teaspoon unsalted butter
½ teaspoon finely chopped fresh thyme
½ teaspoon finely chopped fresh oregano
½ tablespoon grated Parmigiano-Reggiano, Asiago, or Mozzarella cheese
Kosher salt, as needed
Freshly ground black pepper, as needed
1 teaspoon heavy cream
½ teaspoon finely chopped fresh basil (optional)
½ teaspoon finely chopped fresh Italian flat-leaf parsley (optional)

1. Preheat the oven to 450 degrees Fahrenheit.

2. Grease the bottom and sides of an oven-safe ramekin, with the butter. Place ramekin on a sheet pan.

3. Crack the egg into the ramekin, whole. Add the thyme and oregano, cheese, season lightly with salt and pepper, then top with the cream. Place the baking sheet in the oven, for 10 minutes (if using a shallow ramekin) or 11 minutes (if useing a deeper ramekin) until the white is just set but the yolk still runny*. Remove from the oven and top the egg with the basil and parsley and serve immediately.

* Some necessary fine print: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. People with compromised immune systems are particularly at risk for possible food-borne illnesses. The USDA does not recommend serving eggs with a runny yolk. We especially do not recommend it when serving store-bought, factory-farmed eggs.

These days, people are really getting closer to their food source – whether for fun, community, food safety, or environmental impact – and that means lots of homegrown veggies, herbs in the kitchen windowsill, CSA’s and farmer’s markets. The next step for many people right now is… raising chickens!

Back yard chickens are a great fit for many gardens

That’s right, chickens – from rural side lots to urban back yards, chickens take up little space and provide fresh eggs – that’s food so “local” that it doesn’t travel further than your back yard to your sauté pan. Droppings in wood shavings can be added to your compost bin, or if your chickens are free-range, can be left right in the yard where they fall!

All of the above notwithstanding, raising chickens might be worth it for the entertainment value alone. Whether kept for eggs, meat, or just as pets, chickens are a fun addition to the yard. When we aired Episode 115 Living Homegrown Fresh in Season One, one element of the show that resonated with our viewers more than we expected was Theresa’s city chickens. Charlotte the Polish hen nearly stole the spotlight, and let’s just say we won’t be surprised if she gets her own show.

In this episode, Theresa and Joe talk about how anyone can get started with raising chickens, which includes checking your local ordinances, a little research into breeds, where to get chicks and how to care for them, building or buying a coop, and what it takes to care for your chickens. Chef Nathan cooks up delicious, fresh eggs three ways: fancy shirred eggs for brunch, quick scrambled eggs, and perfectly “over medium” fried eggs.

For more information:

• The most popular website for backyard chicken information: backyardchickens.com
• Tractor Supply Co – Poultry Care Information
• Chicken Coops for Dummies, by Todd Brock
• American Livestock Breed Conservancy (ALBC)
• My Pet Chicken is the site  Joe mentions that sells as few as 3 chicks at a time
• The City Chicken – a partial list of chicken-keeping laws by state (please add your city!)
• Sand Hill Preservation Center – Heirloom seeds AND poultry breeds!
• The HenCam.com
• “Henside the Beltline” Chicken Coop Tour, Raleigh, NC
• GardenFowl.com – Seattle Area Chicken Coop Tours
• Theresa’s chicken coop is from GreenChickenCoop.com
• Chef Nathan recipes from this episode, Eggs Three Ways
• Joe Lamp’l blog post Sometimes You Need to Ruffle a Few Feathers
• The fancy red coop with all the bells and whistles
• The Chicken Whisperer with Andy Schneider – online radio show

One of Joe's nine chickens

As the GGW team looks back on all the episodes filmed for season two, the chicken show will be one we talk about a lot. Besides being so completely fun to shoot, it has made us all chicken fans—if we weren’t already.

For me, I became a new chicken keeper to upwards of 24 of these feathery friends because of the show. Fortunately, some turned out to be roosters and we “gifted” a bunch more to the family that we made the coop for in this episode. Now down to nine, it’s a number we can all live with.

Todd Brock shows us how to build a 4x4 chicken coop on a budget of $200 or less

The cool thing about this episode is that we have some very special in-house talent covering the subject. We all know that Co-Executive Producer Theresa Loe (aka “Chloe” from the 24 television series) is a jack-of-all-trades and master of many, especially when it comes to chickens. She has her own flock in her tiny Los Angeles backyard. We filmed our first chicken segment there last year and her girls stole the show. In addition, our own Consulting Producer Todd Brock, just so happens to be the co-author of Chicken Coops for Dummies. With his expertise as a long time producer of shows on HGTV and the DIY network, the man knows his way around building stuff and is especially talented at telling others how to do it too. So along with the usual cast of characters and duties, Theresa and Todd made the trip to my NC town for their on-camera expertise as well.

Baby chicks in Tractor Supply Company, ready to take home. Smile for the camera, little chicks!

Yet since this is a blog about the back-story of what you don’t see, our biggest behind the scenes moment of this show was happening while Todd and I were in front of the camera on Day 2, building the coop. As filming was about to commence, I suddenly had one of those “oh #@&$” moments. It occurred to me that I never got around to obtaining permission to film at Tractor Supply the next morning! It was to be a major segment of the show. They sell tons of baby chicks, have a great setup, and we had to have that scene! Perhaps I’m a bit spoiled at getting quick access to almost every place we need to shoot, even on short notice, but I really do know better than to just assume it always works that way—like this time.

With not a moment to spare, I put Chloe…I mean Theresa on the case. She called the local store and let them know who we were and what we needed. The response from local management on the other end was far from what I expected. It was pretty much a total shutout and Theresa doesn’t take “no” very easily. The voices on the other end firmly stated the same message; without corporate approval and a request in writing well before now, this wouldn’t be possible. They made that very clear. We’re sure the voices on the phone were just citing company policy, but we weren’t used to such a total shutout.

Theresa making edits to the script during our day filming at Tractor Supply Company

Reluctantly, Theresa approached to inform me we hit a roadblock and wasn’t quite sure what to do next. After learning all the facts, I knew it was simply a matter of getting to the right person at the right place… they said we needed corporate approval, so that’s who we needed to talk to – corporate headquarters.

Armed with a new plan, Theresa disappeared with a determined look in her eye. Within 30 minutes she was back and looking rather smug. She got it! We were in, set up for an early morning shoot the following day. And they could not have been more excited to help. With the new mandate from HQ, the local store brought in extra inventory, spruced up the displays, rolled out the red carpet and greeted us with the perfect setting, along with hundreds of very telegenic baby chicks!

The squeaky wheel may get the oil, but ruffling the right feathers gets the chicks!

Watch the episode this blog post refers to: 210 Backyard Chickens.

Sautéed Spinach with Garlic and Poached Egg over Toast

SERVES   2

1.  For the toast: make some toast. Done!

2.  For the Sautéed Spinach:

3  teaspoons extra-virgin olive oil or grape seed oil, divided
1  (9-ounce) bag of spinach, or 2 large bunches fresh spinach, triple washed, and dried
Kosher salt, as needed
Freshly ground black pepper, as needed
crushed red chili pepper (chili flakes), pinch
1  large garlic clove, minced (1 teaspoon), divided

 Heat a large sauté pan over high heat. Once hot, work quickly: add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach.  Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly.  After 30 seconds, season very lightly with salt, a few grinds of pepper, a small pinch of chili flakes, and ½  of the chopped garlic.  This entire cooking process takes no more than 1 minute. Transfer the spinach to a parchment lined sheet pan, spread it out, then repeat with the remaining 2 portions of spinach in the same manner.

3.  For the Poached* Eggs:

2  whole eggs
1  teaspoon Kosher salt
Parmigano-Reggiano, grated

Sauteed fresh spinach with poached egg on toast

Crack each egg into its own ramekin or small bowl, being careful not to break the yolk. Add approximately 1 and ½ inches of water to a large non-stick sauté pan, and bring to a very gentle simmer.  Sprinkle the salt into the water.  Working one egg at a time, slowly lower the lip of the ramekin just under the surface until the hot water gently fills the ramekin. Tip slightly and allow the egg to freely float into the sauté pan.  Repeat with the second egg.

If the water is simmering too actively, the eggs will break apart – so adjust the temperature accordingly to keep it at a very gentle or just below simmer. Cook for approximately 4 to 5 minutes or just until the whites are set but the yolks are not*.  Lift the eggs from the water with a slotted spoon; allow to drain for a few seconds.

Serve immediately on top of the spinach with some Parmigiano-Reggiano cheese.  Enjoy!

*Some necessary fine print: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. People with compromised immune systems are particularly at risk for possible food-borne illnesses. The USDA does not recommend serving eggs with a runny yolk, and we especially do not recommend it when serving store-bought, factory-farmed eggs.

Beautiful, majestic deer... ready to eat your garden

Whether you have a big yard or a small kitchen garden, you have critters! We all love wildlife and sharing “our” space with them, but sometimes that means complete destruction of our gardens and properties. In this episode we look at the ways of dealing with furry fellows that get into the yard and make themselves at home, eating crops and ornamentals alike.

This is a complicated and sometimes controversial topic. We try to strike a balance between people and wildlife in the garden. Even if you don’t intend to keep wildlife out completely (after all, isn’t that what Certified Wildlife Habitats are about – attracting and encouraging wildlife to our yards?), you still may want a specific area protected from specific critters, for example keeping rabbits and deer from the vegetable garden.

Joe visits with University of Georgia wildlife specialist Professor Michael  T. Mengak at his research facility to talk about eco-friendly and humane control methods including habitat modification, scare tactics, non-lethal repellants, and physical barriers. We learn how to identify what types of critters are eating our plants, and Mike also points out a number of popularly-prescribed tactics that just don’t work – or don’t work for long.

Finally, Chef Nathan (“The Egg Whisperer”) cooks up an amazing meal featuring a favorite of nibbling people and critters alike: garden-fresh spinach!

We’d like to hear about your own experience – what part of the country are you in and what kinds of critters do you deal with? What are your biggest problems, and have you found anything that works?

Important Links:

• To access the article and information on the 2 line deer fence featured in this episode click here.
• Here’s our podcast on Deer Resistant Landscaping. It’s an interview with Neil Soderstrom who wrote the book by the same name.
• Another great book: 50 Beautiful Deer-Resistant Plants: The Prettiest Annuals, Perennials, Bulbs, and Shrubs that Deer Don’t Eat – by Ruth Rogers Clausen, Photographs by Alan L. Detrick
• Chef Nathan: Sautéed Spinach with Garlic and Poached Egg over Toast
• Joe’s Blog Post: When Life Gives You Dead, Stuffed Rats…

Driving home that Friday evening from Athens, Georgia, after a long day of filming, I should have been more excited. The critter control show was pretty much in the can.

But something wasn’t settling with me. Ironically, we spend so much time on attracting wildlife to our gardens; it was odd to be devoting an entire episode on how to keep it away. When I envisioned this show, I thought we would be able to really zero in on how to deal with the most common and objectionable backyard critters, namely deer, rabbits, moles and voles. They seem to be the ones that no matter where you live, everyone seems to struggle with. We lined up a great authority from the University of Georgia, Wildlife Specialist and Professor, Mike Mengak, Ph.D.

Smile for your closeup, stuffed mole! Now that's entertainment.

Towards the end of our productive day of filming, we had lots of great information, but at no fault of our guest host, nothing really captivating or exciting to see. And now it was time to talk about dealing with the moles and voles. At this point, you should know that one of the most important rules in television production is that if you talk about it, you need to show it. But how do you do that with a animals that lives underground, and their damage is subterranean? Dr. Mengak gets an A+ here for securing the actual mole and vole props. But there I was, holding dead, stuffed rats as our visual elements to cover this discussion! That’s when I realized we were in trouble.

To try and add the requisite action (another important element of television production), I found myself actually petting the fur of these little dead critters while doing anything I could to add motion such as rotating them slowly around in my hands. I was feeling stressed. This was not falling into either category of action or high visual appeal.

During the long drive home, I called our associate producer, Theresa Loe to share my concern. I even suggested scrapping this show and starting over. But without any idea how to make the subject matter more visually exciting, Theresa wasn’t able to offer much encouragement—not what I was hoping to hear.

Beautiful, majestic deer... ready to eat your garden

But in the end, most things work out and that’s certainly true with our talented team at GGW. Although it required another two days and a separate trip to North Carolina, we breathed some new life into this show by breaking up the interviews and inserting more visually appealing backgrounds and new locations. The new scenes helped to carry the story, but without staying in one place or interview for too long.

In the end, we had a better show. And from that day, we discovered an enhanced style that we’ve embraced since then. It’s one of the things I’m most proud of with our team; even when we hit was seems like a dead end, we put our heads together and come up with awesome solutions. It’s one of the things I value most about our amazing team. Thanks you guys!

Watch the episode! 209 Critter Control

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If you’ve been listening to the series from the start, chances are you’ve had a productive gardening season! And that leads to the inevitable question we all find ourselves asking sooner or later; what am I going to do with all these vegetables? In this episode, Joe Lamp’l shares the best and newest ideas for easily sharing the bounty.

BHG023-Sharing the Bounty

If you’ve been listening to the series from the start, I feel confident that you’ve had a productive gardening season! And that leads to the inevitable question we all find ourselves asking sooner or later; what am I going to do with all these vegetables? And that’s what I want to talk about today. All too often, I’ve found myself tossing the surplus surplus into the compost bin. And for produce that is well past its prime, that’s the best place for it. But until then, there are much better solutions.

Today, one in six Americans needs food assistance, but can’t get fresh produce from their food panty, ironically while millions of American’s grow more food in their backyards than they can possibly use! Considering that each pound of produce supplements four meals, as gardeners we have a tremendous opportunity to share the bounty with those in need. And today, there are more resources than ever for making that process easier.

One of the most widely known national systems is Plant a Row for the Hungry. It was perhaps the first large-scale program of its kind to provide focus, direction and support for individuals and groups seeking to build home growing and local distribution systems to alleviate hunger. Plant a Row (PAR) began in Anchorage, Alaska, in the garden column of Jeff Lowenfels. He asked his readers to Plant A Row of vegetables for Bean’s Cafe, an Anchorage soup kitchen. The program was so successful, he pitched the idea to the Garden Writers Association as a national program.  And since 1995, over 16 million pounds of produce providing over 60 million meals have been donated by American gardeners.

Yet, sometimes the best intentions fail to materialize. When it comes to fresh produce and its perishable nature, food pantries are not always set up to handle and store it. But thanks to the power of the Internet finding at least one place near you that can take in donated produce is now a lot easier to find.

One of the most popular online resources is AmpleHarvest.org. Just a few years ago, it’s founder, Gary Oppenheimer was dealing with the same question of what to do with the more than ample harvest that his community garden colleagues were producing every week. They were faced with the dilemma of not knowing how to efficiently and quickly get it into the hands of their neighbors in need. They soon realized that if they were asking the question, it had to be a common theme across the country. So Gary went to work building a website that connects people wanting to donate locally grown produce with those who need it most, right in the same community. Today, AmpleHarvest.org has registered thousands of food pantry sites so that anyone, anywhere, can go online and find a drop off site in their area. The website has made such an impact in dealing with our food distribution crisis, that Michelle Obama’s “Let’s Move” Campaign has singled out AmpleHarvest.org as an integral part of meeting this challenge nationally.

Through organizations like Plant a Row for the Hungry, and AmpleHarvest.org, gardeners can simply reach into their backyard instead of their back pocket to help neighbors in need. Or perhaps you subscribe to a CSA co-op, and have produce left over. Or you can simply purchase fresh vegetables at your farmers market or grocery store, with the sole purpose of donating it to a food pantry. The bottom line is, you don’t have to grow it to help make a difference in breaking the cycle of hunger and waste – all while building community and healthier dietary habits.

One of my greatest joys in life is growing food, but nothing compares to the added pleasures of sharing the harvest with neighbors in need. If you enjoyed this podcast, there are 26 in the series, all created to make you a more successful gardener, so you too can share the bounty. You can subscribe to the series for free in iTunes, or listen online at Burpeehomegardens.com, where you can also find great ideas and inspiration any time.

Now go get dirty!

Joe Lamp’l

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Some of the most rewarding and productive crops in your garden are also some of the easiest to grow. Their growing season can span much of the year. In addition, they don’t require as much sun, they can be harvested quickly, and after harvest, they keep coming back. They’re the leafy crops like lettuce, kale, collards and spinach. From seed to harvest, they only require a few weeks. In this podcast, Joe Lamp’l tells us why we should all be growing these incredible plants in our gardens.

BHG022-Harvesting Leafy Crops 

Some of the most rewarding and productive crops in your garden are also some of the easiest to grow. Their growing season can span much of the year. In addition, they don’t require as much sun, they can be harvested quickly, and after harvest, they keep coming back. It sounds almost too good to be true, but it’s not! They’re the leafy crops that we should all be growing,  such as lettuce, kale, spinach and collards. From seed to harvest, they only require a few weeks.

I recently spent some time at a farm school in Mass where we enrolled as student farmers for our television show. On our first morning in the fields, we were harvesting massive amounts of baby bok-choi, mustard greens, purple kale and arugula. The rows were lush and healthy. And the amazing part was, just six weeks after planting from seed, this was the second round of harvesting!

And that’s one of the best parts about growing leafy crops. Since you’re not waiting for these plants to produce any fruit, the harvest comes much more quickly. And since the part you eat are the leaves, they’re always going to produce more. The key to getting multiple harvests from plants such as these is to cut the leaves so that you leave enough of the growing tip behind. That’s the point at which new leaves emerge from the plant’s base.

An easy way to avoid any problems like this is simply to harvest from the outer most leaves. And that’s one of the other advantages to growing leafy crops. They’re edible any time. When you harvest early in their life cycle, they’re known as micro-greens in the food trade. Although it’s all the rage in restaurants, micro-greens are just the leafy crops that have been harvested while they’re young and tender, sometimes just a week or two old.

Here’s another incentive for harvesting leafy greens early. The younger they are at harvest, the sweeter they’ll taste. In fact, if they’re allowed to go to seed, which is that point after their flowers emerge, they’ll likely be too bitter, and the plants will cease to be productive.

The mix we harvested at the farm was combined into one large bin. The ease of cutting and tossing the combination of crops into a single container not only made the job easier, but the real joy happens at the table. The rather random blend of various micro greens is known as mesclin and you’ll often find it packaged that way in the produce section or on restaurant menus. But no matter where you get it, the vibrant explosion of flavors and textures is pure joy to the palette. Although I have to admit, assuming you’ve grown it organically, if you’ve never sampled a taste of your harvest while in the act harvesting, you’re missing one of the greatest joys of tasting and gardening.

And speaking of samples, if you like this episode, it’s one of 26 Burpee Home Gardens Tip of the Week Podcasts. From planting to harvest, every episode is created to guide you to a more successful and enjoyable gardening experience. You can subscribe for free in iTunes, or listen online at Burpee Home Gardens dot com where you’ll also find lots of other ideas and inspiration too!   You can subscribe to the series for free in iTunes, or listen online at Burpeehomegardens.com, where you can also find great ideas and inspiration any time.

Now go get dirty!

Joe Lamp’l

Joe visits waterwise gardening expert and author, Nan Sterman

We all learned in school that water covers 75% of our vast blue planet, but in truth 97% of that is salt water, and another 2% is frozen or inaccessible! There’s a lot of demand on that remaining 1% of water – for drinking, bathing, cooking, washing clothes, dishes, not to mention watering our lawns and gardens.

We as gardeners are responsible for a lot of that water use, so in this episode we look at ways to reduce municipal water use in the landscape.

Joe visits with garden designer, author and speaker Nan Sterman in her own back yard. Nan shows us how she grows a breathtaking garden in Southern California, a region where water shortages are a regular part of life. Through careful selection of plants, planting in irrigation zones, eliminating the lawn, and (in a few spots such as the vegetable beds) efficient drip irrigation, Nan manages to have a lush, beautiful and colorful landscape that uses very little water.

From harvesting rainwater in barrels to planting a rain garden, using mulch and careful plant selection, there are many techniques gardeners, landscapers and homeowners can use to reduce our water use every day!

For more information:

• Chef Nathan’s recipe for Swiss Chard Frittata
• California Gardener’s Guide Volume II
• Water-wise Plants for the Southwest
• Canary Test, the other meaning
• Soil Facts
• Rain garden info
• Willows Lodge
• Plant Soup Nan Sterman’s website
• Growing herbs outdoors
• Rain Gardening in the South

Linda Chalker-Scott dispels gardening myths in workshops, books, and now on our show!

Are wood chips good or bad for your landscape? Should you stake those young trees, or not? Is landscape fabric necessary? Should you go by the rules Grandma taught you, or the completely different ones you heard from the “expert gardener” down the street? As gardeners, we’re bombarded by advice, both good and bad, and often contradictory. How do you know which is the good? Even established advice does not mean good advice.

Sometimes advice is inconsistent for a reason, for example growing conditions may be very different in different parts of the country. As gardeners move from area to area, they may carry their standard practices with them without taking into consideration how different the conditions are. But other times, it’s just plain old bad advice – myths passed down from generation to generation, sources long since lost.

Dr. Linda Chalker-Scott shows Joe tree damage from improper staking

So if you’ve ever wondered whether some of the gardening advice you’ve been given is good, you are not alone! Joe visits with Dr. Linda Chalker-Scott, who decided to put some of this old garden advice to the test. In the process, Linda has busted a number of garden myths and has even written some books on the subject, making her “The Informed Gardener”. In this episode, she gives Joe a tour of some myths found in “instant landscapes,” curbside streetscaping, even her own front yard.

Chef Nathan cooks up a tasty, tangy German Potato Salad served still warm with bacon and herbs

For more information:

• Joe’s Podcast with Dr. Linda Chalker-Scott - Part 1 & Part 2
• Chef Nathan’s recipe for Warm German Potato Salad
• Linda Chalker-Scott The Informed Gardener

Warm German Potato Salad with Bacon and Herbs

2 pounds potatoes, Russet or Yukon Gold
3 pieces uncooked Applewood smoked bacon (Nueske’s, if possible) sliced into 1/4 inch pieces, 1/2 cup
Extra-virgin olive oil, as needed
1 large yellow onion, small dice, 2 cups
3 tablespoons white wine vinegar, plus more to taste
2 tablespoons whole grain Dijon mustard
2 tablespoon capers, drained and chopped
Pinch crushed red chili peppers flakes
3 hard boiled eggs, peeled and chopped*
1/2 cup chopped flat-leaf Italian parsley
Kosher salt, as needed
Freshly ground black pepper, as needed

Add the potatoes to a pot of cold tap water and bring to a low simmer until cooked through (easily pierced with a fork). Drain and let cool slightly. Once cool enough to handle, cut into cubes.

Fresh German Potato Salad, served warm with bacon and herbs

Add the bacon to a large sauté pan with 1 tablespoon of olive oil. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off and the bacon is just beginning to get nice and crispy. Scoop out the bacon, and set aside, leaving the bacon fat in the pan.

Using the same pan, cook onions over medium heat until soft and just beginning to color (5 to 7 minutes). Stir in the vinegar, whole grain Dijon mustard, capers, and red chili peppers. Remove from heat, stir in the diced potatoes, eggs, parsley plus the reserved bacon. Season to taste with salt and pepper. Serve warm with a light drizzle of olive oil.

*Perfect Hard-Boiled Eggs

In a medium pot, add 6 eggs and cover with cold tap water by 1 inch. Place over high heat. As soon as the water comes to a simmer, turn off heat and allow the eggs to sit in the hot water for 10 minutes. After 10 minutes drain, peel, and chop the eggs.

Know Your Potatoes!

Waxy Potatoes hold their shape well after cooking which make them a good option for potato salad. Varieties include: Red, Yellow (Yukon Gold) or White

Mealy Potatoes are low in moisture but high in starch and are very well suited for making mashed potatoes. Varieties include: Purple, Blue or Russet

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At some point during the growing season, many of your plants are going to become so large, they’ll overtake other plants in your garden. So congratulations on that. But you really don’t want to let your garden get to that point where they’re overcrowding others. But if they are, now’s the time to do something about it for several reasons. In this podcast, Joe Lamp’l explains why, and what to do about it.

BHG021- Thinning the crop for better quality – Late Season Care for a Healthier Garden Now, and Next Season

If you’ve been listening to the entire series so far, and applied what you’ve learned, there’s no doubt that at some point during the growing season, many of your plants are going to become so large, they’ll overtake other plants in your garden. So congratulations on that. But you really don’t want to let your garden get to that point where they’re overcrowding others. But if they are, now’s the time to do something about it for several reasons.

First of all, a crowded garden is actually less productive. Now to be clear, I’m all for getting the most out of the growing space you do have, but there’s something to be said for giving plants some breathing room too. Just like you and I feel more comfortable when we have a little space around us and the next person, plants are the same way. Since all food crops do best with plenty of sunlight and air circulation, a crowed garden, denies all plants, especially the smaller underplanted crops from getting the resources they need to stay productive.

By mid to late summer, it’s important to stay proactive with thinning your garden of dead or dying leaves, or even plants that have managed to grow into each other. In fact, it’s one of the most important things you can do to keep your garden healthy and productive as the season wanes.

And although all plants have a lifecycle, it can be shortened or extended based on how healthy they are, and late in the season, much of a plant’s energy is spent, along with nutrients in the soil. So any additional stress on the plant at this point, like stretching for sunlight, can hasten its decline. Now, does that mean that you rip out some of the less productive plants to make room for others? Well, it could. But hopefully you’ve done that a long time ago, at the seedling stage, or actually paid attention to the plant tag that provided spacing suggestions. It seems strange early on to leave so much space between plants, but by now, we see why we needed to do that!

So if our garden is overly crowded, now is the time to get ruthless. At a minimum, cut away the spent foliage on all plants, or pull out and eliminate the plants that are in decline, especially if their productive days are over. And the sooner you do this the better. Weaker plants are more susceptible to diseases, which can spread to other plants or overwinter in your garden, only to show up next season. By removing them at the first signs, you reduce the chances of that happening.

And finally, here’s something else you can do to increase your chances of being a more successful gardener; check out all 26 of these Burpee Home Gardens Tip of the Week Podcasts! From planting to harvest, each episode is created to guide you every step of the way in your gardening journey. You can subscribe for free in iTunes, or listen online at Burpee Home Gardens dot com where you’ll also find lots of other ideas and inspiration too!   You can subscribe to the series for free in iTunes, or listen online at Burpeehomegardens.com, where you can also find great ideas and inspiration any time.

Now go get dirty!

Joe Lamp’l

You would never guess that inside these used shipping containers are high-tech hydroponics systems growing organic food!

I have to admit, of all the types of gardening I’ve tried, hydroponics is actually not one I’ve done yet! I guess I’m just a hands-in-the-dirt kinda guy. But all of the people we feature in this episode have created a fantastic niche with hydroponics, perfecting the practice of growing plants completely without the presence of soil.

When I first stated working on this episode, I contacted Demetri Hubbard, a hydroponics expert I worked with when I was hosting Fresh from the Garden on DIY Network. He was our go-to guy then and I knew if I could still find him, he’d be my go-to guy now. Good thing I did. We filmed some great shots in his Atlanta store Atlantis Hydroponics to introduce viewers to the ABC’s of getting started with a home system, and then he told us about his “High Tech Farmer” friend, Matt Liotta and his very cool PodPonics system.

Talking with Matt Liotta at PodPonics about how he came to be a hydroponic urban farmer

With a tech savvy background, Matt has developed a cutting edge system of growing edibles hydroponically in used shipping containers. The highlight for anyone seeing this PodPonics system for the first time is the revealing peek inside. From the outside, you’d have no idea that each container is outfitted with enough high-tech equipment to create the perfect controlled indoor growing environment. Moreover, the containers are configured to equate to the growing space of an area much larger if cultivated outside.

The beauty of such a system, besides a pest and disease free environment is that just about anybody, anywhere, can now grow amazing edibles. It’s ideally suited for urban restaurants that want access to the freshest ingredients but don’t have the soil or sunlight to grow edibles any other way. And the taste of the lettuce we sampled that day was amazing; buttery, fresh, crisp, sweet—like nothing I’ve ever had before. And the highlight of this day was harvesting some of that lettuce for a special salad prepared by Chef Jay Swift, of 4th and Swift, one of the hottest restaurants in Atlanta. In the spirit of not wanting anything to go to waste, Nathan and I devoured all of it during the several takes shot for the close of the show. Why can’t all closes be this delicious?

With Britta Riley of WindowFarms.org

A few days later we flew up to New York City to film another segment for the show featuring Britta Riley, a landlocked twenty-something that yearned for homegrown fresh greens. I discovered Britta’s YouTube video last winter and thought her idea was so cool, we just had to figure out a way to feature her. Although the economics of justifying sending the crew and myself to NYC for one three-minute segment might be second-guessed by some, it’s finding and telling these stories that makes us who and what we are. I wouldn’t have it any other way!

Passersby stop to admire and discuss the Windowfarm™ system in the store window

Unwilling to settle for less-than-fresh, imported, store-bought herbs and veggies, Britta developed a hydroponic system using soda bottles for growing those edibles in her apartment window, right in the heart of the city. Her Windowfarms™ system is now feeding not only her own desire for homegrown greens, but people all around the world as well.

In fact, Windowfarms™ have become so popular that Britta has turned her idea into a fulltime business with employees, and an uber cool storefront office where she and her team ship kits far and wide.

My hat is off to these young eco-entrepreneurs who really are making some very innovative strides at growing a greener world, even when what they’re growing is the only green around!

Watch the episode I’m talking about here at Episode 206: Hydroponics.

Fresh Basil Pesto with Angel Hair Pasta and Parmesan

Fresh Basil Pesto with Capellini Pasta and Parmigiano-Reggiano

Serves: 4
Yields 1 Cup Pesto

Have on Hand:

2 very packed cups fresh basil leaves, plus more for garnish
2 medium garlic cloves, peeled
1/2 cup pine nuts, plus more for garnish
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt, as needed
Freshly ground black pepper, as needed

In a food processor, process to combine: basil, garlic, and pine nuts. Scrape down the sides, then add 1/4 cup oil. Process once again. Add the remaining ¼ cup oil, and process one last time until the desired texture is achieved. Stir in the cheese, until combined, or add the cheese when stirring in with the hot pasta*.

* Spaghetti or Angel Hair (Capellini) pasta

In a large pot bring some water to a rolling boil. Add enough Kosher or sea salt to the water until the water tastes like the ocean. This is the only time that we are able to season the pasta properly. Add the pasta, stir, and cook according to package directions for “al dente”. Reserve about a cup of the cooking water, then drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce gets too thick. Garnish with Parmigiano-Reggiano, a few pine nuts, a light drizzle of olive oil, and some fresh basil.

Fresh, organic lettuce is grown hydroponically in this shipping container

Hydroponics is a method of growing plants in nutrient-rich water without the use of soil. From a high-tech urban farmer growing fresh, organic greens year-round in shipping containers, to an online community crowd-sourcing continuous improvement of a do-it-yourself Windowfarm™, in this episode we see that hydroponics is no longer an idea only for space-age gardening and farming.

In the middle of winter, Joe and Nathan travel to Atlanta, Georgia to visit a former software developer turned urban farmer whose unconventional organic farm is completely invisible to the passing traffic – hidden inside used shipping containers! But step inside one of the Grow Pods, and you’re in the perfect environment for growing delicate lettuces and other greens. These are highly sought-after by local restaurants to feature local and organic greens in specialty dishes and salads, even in the dead of winter.

Britta Riley and her vertical hydroponics system

Next we meet a woman in Brooklyn who grows her own fresh herbs and vegetables in her Windowfarm™, a vertical, hydroponic garden. She constructed her system using recycled materials and inexpensive supplies from the hardware store.

The design began with one person, but the concept is now shared with an entire online community, with “Windowfarmers” across the world sharing ideas and collaborating ongoing improvements in a continuous cycle.

Chef Nathan heads to the kitchen to cook up a fresh basil pesto with angel hair pasta in only minutes, making it a perfect, refreshing meal after a long day at work. Whether your basil is grown in your front yard garden bed or a front-window hydroponics system, this light, fresh recipe makes fresh basil the star of the meal.

For more information:

• Windowfarms.org – Vertical Hydroponics for Urban Windows
• PodPonics 
• DIY hydroponics instructions (PDF) or purchase kit
• Joe’s blog post for Episode 206: Hydroponics
• Chef Nathan’s recipe for Basil Pesto with Angel Hair Pasta and Parmigiano-Reggiano

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Why won’t my tomatoes ripen? They should be red by now, but they’re stuck on green. Why won’ they turn red??? Starting in mid to late summer, It’s the most common question I get. Fear not because it’s nothing you’re doing wrong. But Mother Nature is at work, and you’ll be rewarded for your patience. In this podcast, Joe Lamp’l demystifies the reasons why tomatoes take their sweet time to ripen.

BHG020-Why Won’t my Tomatoes Ripen?!?

This is about the time each year (mid to late summer) that I start getting the same question from a lot of frustrated gardeners; why won’t my tomatoes ripen? They’re big and green on the vine, but they just sit there! Why won’t they turn red?”

Well, first of all, take comfort in knowing that nothing’s wrong. Here’s the dirt on what’s happening; under ‘normal’ conditions, from the point of fertilization, it takes about 50 days until a tomato fruit reaches full maturity.  But if you stop to think about it, tomato plants have a lot going on– all at the same time.  While they’re producing and ripening fruit, the plants are still putting on new growth, developing more extensive root systems and making components for color and flavor.

Fortunately, tomato plants are equipped to handle this multi-tasking quite well.  When conditions are ideal, such as a favorable climate, plenty of spring showers and moderate summer temperatures, plants thrive and the harvest comes quickly.  However, those “ideal conditions” are a lot harder to come by these days. Typical spring weather quickly evolves into an overly hot, dry summer. So now, the plants are faced with demands that require some redirection in how their energy is distributed.

The key resource needed to produce the food energy responsible for healthy plants and ripe tomatoes starts with sufficient leaf surface.  When plants become laden with fruit, additional foliage surface area is needed to keep up with these increased demands. But now the plant is called upon to spread its energy in a multi-tasking balancing act that becomes even more demanding as the season wears on. So even though tomato fruit reaches full size in about 25 days, it doesn’t completely ripen until sufficient compounds are present to give it the color, taste and texture we love.  And with over 400 of these compounds building together into a crescendo of perfection, that won’t happen until conditions are again in balance.

Air temperatures above 85 degrees are one of the most common reasons tomatoes don’t ripen as fast as you might expect.  When temperatures rise above this level, tomatoes stop making carotene and lycopene pigments, two of the most important and recognized components in the symphony.

And below ground, temperature is just as important.  The roots require soil temperatures below 80 degrees for optimal growth.  So as temperatures rise below the soil surface, shallow rooted plants respond by developing a deeper, more robust root system, further diverting the energy needed for ripening fruit.

So if you’ve run out of patience and you just can’t handle Mother Nature’s timetable, there is something you can do to speed up the process.  If the plant is laden with fruit, take some off. I know this might be hard to do, but with fewer tomatoes, there’s less demand on the plant and with less demand, there’s more energy that can be concentrated on ripening the remaining ones, when Mother Nature gives the signal to resume.

And here’s one idea you might be tempted to try–adding extra fertilizer seems like a logical thing to do, to give those tomatoes a little extra boost.  But don’t do it.  The environmental changes that result in this ripening slowdown are nature’s way of dealing with and resolving the challenge.  It’s not a nutritional deficiency.  In fact, adding fertilizer now could exacerbate the problem by forcing the plants into a growth mode at an inappropriate time.

Tomato plants really are adaptable and they’ll adjust to environmental changes in due time.  All that’s required of you is patience, consistent irrigation and a good layer of mulch to help moderate soil temperatures.  Just consider it delayed gratification and I promise, you will be rewarded for your patience!

But here’s something you can do that doesn’t require any patience; check out all of our other Burpee Home Gardens Podcasts. There are 26, just like this one, and they’re all designed to help you be a more successful gardener. From planting to harvest, we’re there every step of the way. You can download all the episodes for free in iTunes, or listen online at burpeehomegardens.com where you can also get great gardening ideas and inspiration any time!  You can subscribe to the series for free in iTunes, or listen online at Burpeehomegardens.com, where you can also find great ideas and inspiration any time.

Now go get dirty!

Joe Lamp’l

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Being proactive can go a long way to having a healthy garden. In this podcast, hear what Joe Lamp’l has to say about proactively reducing the chances of keeping pests at bay in an environmentally responsible way.

BHG019-Proactive Pest Control

If you’ve listened to previous episodes of this series, you’ll likely recognize a favorite word of mine when it comes to having a healthy garden: proactive! Last week we talked about how being proactive, can go a long way to having a disease free garden. Today, I want to follow up on that by talking about how those same “proactive” measures can keep garden pests at bay too!

So the first thing to know and understand is that all pests have a lifecycle. And there are either three or four stages of development from start to finish. Their physical change is dramatic from start to finish. But what you really need to know is, the most vulnerable time of any pest’s life (and the easiest time to control) is in those earliest stages.

As insects mature, they often develop natural defenses, such as hard outer shells or covers that repel certain controls by us, such as insecticidal soap. But if we catch their presence early enough, by being proactive, we can effective use those controls with great success. More importantly, we can break that life cycle and reduce or even prevent future generations from overtaking our gardens. But you have to act fast. Pests mature quickly, and if a few short days, you can miss your window of opportunity.

Proactive Pest Control in action. Found under a leaf, just hatched squash bugs while others still in eggs.

Another very important key to proactive pest control is to actively seek out future signs of trouble, before it gets out of hand. Pest insects have survived for millions of years by flying under the radar so to speak while managing to live their full lives undisturbed. And one of their favorite tricks of survival is hiding. So as you inspect your garden, don’t assume that just because you can’t see any pests, that they’re absent from your garden. It’s really important to look under the leaves of your plants. Most egg clusters of pests will be found there, along with all stages of their life. Pests know they’re highly targeted by many predators, including beneficial insects, birds, and of course people, so you’re not likely to see many basking in the sun of a warm summer day.

So once you spot the foes of your garden, what’s the best method of control? Well, yet another reason for being proactive is that you can use manual controls. In other words, you can pick them off with your hands! Now I know this sounds creeppy to a lot of you, and I get that. But if you don’t see yourself picking off bugs, try what I do all the time; early in the morning, grab a cup with a little soapy water and do your bug patrol. When it’s still early and cool, pests are still very sluggish. When you spot one, hold your cup underneath, and tap the leaf. They’ll drop right in. This method works really well for Japanese Beetles, but it’s good for a lot of pests. Just don’t make the mistake of confusing the cup of bugs for your coffee!

OK, so let’s recap quickly: understand that all insect pests have a life cycle, and most environmentally friendly methods of control work best at those earliest stages. Next, patrol often, and look everywhere, especially under the leaves. And when you find them, try using manual controls for a really safe and effective way of dealing with your pests.

So there you have it. Another reason being proactive is important to a healthy garden. And if you like what you’ve heard, there are 26 of these Burpee Home Gardens podcasts, all created to help in your gardening success. From planting to harvest, we’re there every step of the way with a new podcast every week. You can subscribe to the series for free in iTunes, or listen online at Burpeehomegardens.com, where you can also find great ideas and inspiration any time.

Now go get dirty!

Joe Lamp’l

Have you ever been to a flower and garden show? Each one has a distinct personality, its own program, and history. Many of them have competitive display gardens, speakers, and a shopping area. Some focus more on garden design, some on horticulture, some on garden art. But they’re all great for inspiration – even the most artistic display can provide real ideas for our own gardens at home!

David, Theresa, Joe and Carl in the Subaru Gardens

In this episode, Joe and Nathan travel to Seattle for the Northwest Flower and Garden Show, as gardening enthusiasts from around the Northwest flock to this annual celebration. We go behind the scenes of what it takes to put together a show on this scale, see the eye-opening construction of the -display gardens, and meet the garden designers.

One of the designers this year is a 17-year old high school senior who created a display featuring repurposed material and architectural salvage, including a shipping container, French doors, and radiators. Right up our alley!

Chef Nathan Lyon meets Chef Graham Kerr, formerly the Galloping Gourmet (now the Galloping Gardener)

Something new in 2011, the Northwest Flower and Garden Show planners provided a theme to inspire the designers, “Once Upon a Time: Spectacular Gardens with Stories to Tell.” This storybook theme wove in and out through all of the display gardens and provided a wonderful backdrop to feature some truly magical moments.

You’ve been granted an all-access pass, so come with us as we peek behind the scenes, follow the designers, shop the marketplace, narrowly avoid getting run over by a backhoe, and even nibble off the edible garden displays (it was Nathan)!
For More Information:

• Northwest Flower and Garden Show
• The Show Gardens
• 2011 Award Winners
• Joe Lamp’l's blog post for this episode
• Chef Nathan’s recipe for Greek Salad

Seattle is one of my favorite cities, and the Northwest Flower and Garden Show, is without a doubt, my favorite show if its kind. So when the idea of showcasing a flower and garden show “behind the scenes” came up for us in season two, we knew exactly where we were heading.

"Camera shooter" David Pennington is enjoying the view

I knew it was going to be a good week for us in Seattle when we arrived on a glorious warm sunny, February morning. What does a film crew do with a moment like this, a little time to burn and a producer willing to splurge a bit to capture the essence of such a rare day? Why – rent a helicopter, of course! So off we went, with the doors removed for the best viewing experience, we donned our gloves and jackets and circled the city with cameras rolling for over an hour. Seattle is beautiful from any perspective, but if you ever have the chance to see it from above, do!

Joe, Carl, and David back on solid ground!

Once we came back to earth, it was time to get our game faces on. It was going to be a long and very busy week. For anyone who has ever been to a major flower show like this, you know it’s a big production. To the visitor, everything is so flawless; we sometimes fail to realize it doesn’t just magically happen. For three days prior to the show’s open, a dramatic transformation takes place, from bare concrete floors, to a wonderland of spectacular garden displays, retail shops and a superstar lineup of speakers. What we wanted to bring to the viewer was everything you don’t see that gets it to that point of perfection when the crowds storm the floor on opening day.

With camera gear in hand, we arrived on the show floor around mid-afternoon on the Saturday before Wednesday’s open. We immediately began filming so as to start capturing the dramatic transformation. On this opening day for set up, it was like a major construction site, with the constant beep, beep, beep of skid steers, and dump trucks backing up and moving about the floor, all while hundreds of workers scurried about, somehow managing to avoid being run over in the process. The place was crazy wild!

Here I am with the youngest winning female designer Courtney Goetz

Weeks before arriving, we’d identified several gardens we wanted to follow for this episode, mainly because of the stories behind them. One such garden was that of the youngest female designer in the history of the show: Courtney Goetz. At all of 17, she had charm, charisma, and an uber cool design that oozed sustainability to a new generation. She was as articulate and poised as any veteran designer three times her age. We knew we had something with Courtney, so we followed her story all the way through. And good thing we did; she took home several ribbons for her inspiring and innovative work and we appreciated her vision and leadership on behalf of this important generation.

Joe with Trina and Graham Kerr

Another highlight of the show for me was having the chance to meet and share the stage with one of my childhood heroes and world’s most famous TV chef, the Galloping Gourmet, Graham Kerr. In recent years, he’s become a passionate gardener and he’s just as enthusiastic with his new love as he’s ever been with cooking. This man is well up in years now, yet his energy and wit has yet to subside. And he’s quick to give credit to his lifelong partner and lovely wife, Trina.

Upon learning that we’d be speaking together, I sent Graham an email to introduce myself and asked if we could chat by phone to talk about our presentation. To my surprise, a day later, Graham Kerr was on the line–he called me! With a shared love of gardening and food, we talked like long lost friends, for over an hour! That was the start of many lengthy conversations and a budding new friendship. Since then, the crew and I have been to his house, cooked with him and built a story around his new love of gardening, which you’ll see later this year in episode 216.

Nathan and Joe with Graham Kerr, the Galloping Gourmet

The episode was a lot of fun yet exhausting to produce, and I don’t think my crew has ever spent so much time capturing so much material for just one episode. As usual, a lot of great content didn’t make it into the show. Hopefully, our Behind the Scenes episode will inspire you to see the Northwest Flower and Garden Show in person. If you’ve never been, there’s no substitute for seeing it firsthand!

“Watch Episode 205: Behind the Scenes of the Seattle Garden Show”

Growing a Greener Haiku Contest! See rules and enter below.

For a little something different this week, we decided to have a haiku contest!

Haiku is a non-rhyming Japanese poetry form that can be lots of fun. When writing seriously, traditional haiku have some rules, though we will not adhere to them strictly today. Because of these rules, you are forced to be a little more creative with words.

Haiku when written in English contain 17 syllables (or less), arranged in three lines of 5, 7, and 5 (or less). Traditional haiku will also contain a seasonal reference, and a twist at the end or clear delineation of two separate ideas, but there are many variations including humorous or satirical ones that don’t contain the seasonal reference.

Today, we will not be so stringent – the only “rule” we plan to honor is the 17 syllables (or less), written in lines of 5-7-5 (or less), however there is a theme:

For your inspiration, please use ANY of the topics, guests, ideas, concepts, locations, photos, videos, recipes, and episodes you’ve seen covered on our website, TV, and social media!

Humor is most certainly welcome. Keep it clean, please – we’re a family show.

Contest Rules:

• To enter: Leave your haiku here as a comment on this post! Enter as many times as you like. To be considered an entry, your poem must be 17 syllables or less, written on three lines, along the theme noted above. Anything else will just be considered a comment.
• Winner selection: One grand prize winner will be selected randomly from all entries to receive a signed copy of Joe’s book The Green Gardener’s Guide and our new, not-yet available Growing a Greener World HAT! In addition, the GGWTV cast and crew will each select a personal favorite, and those winners will receive Growing a Greener World organic cotton tee shirts in the color of their choice.
• Contest ends: Friday, August 5. [Note: ended!] Winners will be announced on Monday, August 8.

Greek Salad

For the salad:

Chef Nathan’s Greek Salad

1  large head Romaine lettuce, chopped
1  small red onion, peeled and finely diced
2  teaspoons chopped fresh mint leaves
2  pints cherry tomatoes, halved
½  teaspoon chopped fresh oregano
1  cup feta cheese, crumbled, Greek if possible
¼  cup roughly-chopped fresh Italian flat-leaf parsley
1  cup drained, pitted, roughly-chopped Katamala olives
1  (15-oz) can chick peas, rinsed, drained
1  large red, yellow, or orange bell pepper, seeded, small dice (3/4 cup)
4  small cucumbers, Persian or Japanese, peeled, medium dice (1½ cups)
2  large avocados, halved, pitted, scooped out with a spoon, medium dice

For the vinaigrette:
1  large clove garlic, peeled and finely chopped
2  tablespoons red-wine vinegar
¼  cup extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed

In a small container with a tight sealing lid, combine the vinaigrette ingredients, close to seal, and shake until emulsified, 30 seconds.

Method:
Place everything but the vinaigrette into a large serving bowl and gently mix together with a large spoon, spatula or your hands.  Finish the salad by stirring in half of the vinaigrette and season to taste with salt and pepper.  Stir to combine, adding more salad dressing, salt and pepper to taste.  Seriously, folks.  That’s it.  Enjoy!

Note.  You can halve this recipe with great success.  Also, If you’re a fan of lemon, feel free to substitute 1 tablespoon fresh lemon juice for 1 tablespoon red wine vinegar.  If so, your vinaigrette would be ¼ cup extra-virgin olive oil, 1 tablespoon red wine vinaigrette and 1 tablespoon freshly squeezed lemon juice.

YIELD: Serves 6 to 8

Theresa Loe's city homestead includes backyard chickens

A tenth of an acre may not sound like much at first! But after spending time in the home garden of our associate producer, Theresa Loe, this tiny plot proved more than enough for a bountiful edible garden to feed a family four.

This was my first visit to see Theresa’s (or “Tloe’s”) garden to see it firsthand. I’d heard about it, seen pictures, even a video, but nothing could compare to actually being there! For those that don’t know Tloe, she’s one “buttoned-up” cookie. So I shouldn’t have been so surprised to see how edible and beautiful this back (and front) yard oasis was. All too often, the locations for our shoots are not quite what we had hoped when setting up our episodes and selecting locations.

Theresa checks over audio while Carl is... um, I'm not sure what Carl is doing

But in true Tloe fashion, it exceeded any and every expectation I had. Of all people, Theresa knows what qualifies as the appropriate location to carry the show’s theme visually, and shooting in her own backyard, literally, provided her full control to set the stage. This turned out to be a garden of our dreams and we ended up using it as a “set” for several episodes besides this one.

On a related note, I was able to prove once and for all that Tloe is in fact human and not some secret Stepford Wives military project or something. On the day before shooting was scheduled to begin, I sent my camera crew ahead to film background footage for the show. They arrived in Los Angeles with plenty of daylight left and since they were on my dime, I wanted to put them to work.

Filming Theresa and her boys in the backyard

As it happens, I failed to notify Tloe of this, and when Theresa opened her door to two cameramen packed with equipment 24 hours early, she was… shall we say… a little shocked. Her garden may have been ready, but she was not!

The boys appropriately passed the blame on to me and I received the well-deserved admonishment… in the form of numerous emails and text messages about the pain and suffering I was about to experience when my plane landed in Los Angeles.

But it was all in good fun.

Nathan checks out Theresa's muscles. Those are gardening guns, people!

I think.

Being the good sport that she is, Theresa welcomed the boys in and even gave them some coffee and a snack (simultaneously spewing off numerous threatening text messages to me), and that’s just one of the many reasons we all love Theresa so much. Her spunk, attention to detail, and someone who truly walks her talk, is not only an inspiration, but a real gift for all of us that want to learn more about the subjects covered on our series.

Who knows what Theresa did after she sent the boys home that evening, but when I arrived on Monday, and for the rest of the week we filmed there, the garden couldn’t have looked better. Theresa has been “Living Homegrown Fresh” for years, but this gave us a timely opportunity to showcase the concept of city homesteading for a new generation wanting to live off their own land – no matter how small.

The episode was voted by viewers as one of their very favorites, and is certainly one I’ll never forget.

Episode 204: City Homesteading and Preserving the Harvest

On average, the food we eat today travels an average of 1500 miles from farm to fork! This can be reduced dramatically a number of ways, including making informed choices at the grocery store, growing some of our own food, joining a CSA, or going to the farmer’s market.

Chef Nathan Lyon at the Farmer's Market

Hey, why not all of the above? More people are eating locally-grown food while reaping the benefits of in-season produce and lowering their impact on the environment.  And by preserving and canning all this fresh food ourselves, we extend that local, seasonal food selection all through winter!

Joe Lamp’l and Chef Nathan Lyon take us to the Farmer’s Market where we learn about “food miles,” and Nathan shows us how to shop a market, what to look for, what to ask for, and how to get to know your vendors! Much of the time, the vendors ARE the farmers – which means they know everything about the crops: how they were grown, how they were treated for pests, what you need to know about proper storage, and you can be sure they have some great suggestions on ways to prepare it!

Theresa Loe, City Homesteader and Food Preserver

In this episode we visit a homeowner whose 1/10 acre Los Angeles backyard in is packed nearly wall-to-wall with edibles. You might not even notice all the food at first glance; with all the beautiful flowers and garden art and chickens and landscaped drifts of color you suddenly see… that’s a pepper plant! Nasturtiums! Those are tomatoes! Herbs, corn? Is that an apple tree on the back fence? And why is our Associate Producer Theresa Loe carrying a chicken?

When you grow your own food, you’ll find you commonly end up with not only “plenty” of produce, but EXTRA. Some years, even after you’ve given to your family and neighbors and coworkers and local food bank and you’re starting to give it away to strangers on the street, you still have some left over and can’t eat it all or give it away fast enough. Theresa shows us that by knowing how to can and preserve the surplus, you’re eating locally and seasonally all year long.

Chef Nathan prepares Parmesan Cheese Souffle with fresh eggs

Buying and growing food locally is a boost to your local economy as well: by buying from local farmers and growers, and giving our own homegrown food surplus to food banks or shelters, we can be part of a complete community solution.

For more information:

• More about food miles
• Theresa Loe on Preserving the Harvest
• Joe Lamp’l's blog post about this episode
• Garden Fresh Living
• Veggie Trader
• Building Chicken Coops for Dummies (book)
• Chef Nathan Lyon prepares Parmesan Cheese Souffle with Fresh Eggs

Welcome to Season Two here at Growing a Greener World!

Since January, we have been traveling the country (and the world) filming special people and places who are making a difference and we can’t wait to share more of their stories with you!

Theresa Loe, Master Food Preserver discusses Water Bath Canning and Pressure Canning at home

While filming, I have also enjoyed visiting some of lush gardens and glorious farms brimming with edibles just waiting to be preserved. When the cameras were focused on our guests, it was all I could do to keep from packing my pockets, purse and suitcase with all that produce so that I could share it with you here in a jar! But I held back… instead I let that produce inspire me to can when I got home, and I will be sharing those recipes here throughout the season.

Besides the usual canning and preserving information, this year we will also have some Canning Videos for you! Sometimes, it really helps to see a recipe done visually and since canning is a new technique to many people, we thought that would be helpful. The clip here is from episode 204 on City Homesteading and it covers the basics of what you need in the way of equipment. For more information, visit some of my other blog posts. I cover everything from Canning Tomatoes and Apple Pie Filling to The Dangers of BPA in Canning Lids.

If you are a newbie, I suggest you start with Water Bath Basics 101, the companion post for the video clip above. Together, they give you all the basics you need to get started.

So as my own garden is brimming and the local farmer’s markets are packed with produce, I’m ready to capture those flavors of summer in jar!

Come on! Let’s do this! Who’s with me?

For more information:

• What’s all this talk about Canning?
• Water Bath Basics 101
• Canning Crushed Tomatoes
• Low Sugar “strawberries and Cream” jam

Theresa Loe

Theresa Loe is the Associate Producer of Growing A Greener World. She is trained as a Master Food Preserver and is an expert in urban homesteading, home preservation, small space gardening, educational school gardens and gardening with children.

Greenhouses are the key to year-round growing, for home or for business.

The key to controlling your growing environment when you can’t control the weather is to use a greenhouse. They make year round growing a possibility no matter where you live. No matter how big or small, from commercial growing to the simplest homemade version, there’s a greenhouse for any budget. From the most sophisticated operations like the one featured in this episode in the Shenandoah Valley of Virginia, down to the simplest home setup, it’s still the same basic requirements: sufficient light, humidity, and temperature control.

Shenandoah Growers – Certified Organic Commercial Greenhouse

Timothy Heydon of Shenandoah Growers with Director Carl Pennington

If you’re out to reach the masses, there’s not much margin for error and it helps if you can set yourself apart in a unique way. Shenandoah Growers’ claim to fame is not the size of their greenhouse operations. It’s the fact that they’re only one of a few greenhouses in the entire country that can use the certified organic label on their product. They’re in operation 365 days a year, so it doesn’t matter what’s going on with the weather outside. They’re still growing inside.

Chef Nathan's Recipe and Cooking Segment for Red Beans and Rice with Fresh Cilantro

At any one time, they have over a million plants in production, from the germination room all the way through harvest. And because, they’re adding new plants to the line everyday, we can’t afford to have any glitches in the growing process. And yet, as sophisticated, as their system has to be, it still comes down to the basic components of any greenhouse growing operation. Being able to control the climate for temperature and humidity and then making sure the light is adequate.

For more information:

• Shenandoah Growers
• Planning and Building a Greenhouse (PDF)
• Starting Plants from Seeds
• Chef Nathan’s recipe for Red Beans and Rice with Cilantro

Red Beans and Rice with Fresh Cilantro

Have on hand

Red Beans and Rice with Fresh Cilantro

Brown basmati rice
Extra-virgin olive oil, as needed
½ pound fresh Italian spicy sausage, removed from casing
1 large onion, peeled and diced (2 cups)
3 celery ribs, small dice (2 cups)
6 medium cloves garlic, finely minced (3 Tbsp)
1 teaspoon chopped fresh thyme
1 teaspoon ground cumin
1 (15-oz) can diced fire-roasted tomatoes
2 cups vegetable or chicken stock
2 (15-oz) cans red kidney beans, rinsed and drained
2 bay leaves
Kosher salt, as needed
Freshly ground black pepper, as needed
Green onions, thinly sliced, for garnish
Cilantro, for garnish
A bottle of your favorite hot sauce on the side, optional

Instructions
1. Begin cooking enough rice to make approximately 6 cups of cooked rice. I use a flavorful brown basmati for this recipe.

2. Add 1 teaspoon of olive oil plus the spicy sausage to a medium saucepan. Place over medium-low heat. As the sausage cooks, break it up with a wooden spoon into small pieces. Cook for 3 minutes until the meat is nicely browned.

3. Add the onions and cook, stirring occasionally for 5 minutes until soft.

4. Stir in the celery and cook for 1 minute. Add the garlic and cook until fragrant, 30 seconds. Stir in the thyme and cumin and cook for 1 minute. Lastly, add the tomatoes, stock, beans and bay leaves. Increase the heat to high and once the liquid starts to bubble reduce the heat to low and simmer for 30 to 35 minutes to allow the beans to soften and the flavors to blend. Season to taste with salt and pepper.

5. Serve in soup bowls adding the cooked rice in first and then pile on the beans. To garnish add a sprinkling of green onions and cilantro. Don’t forget your favorite hot sauce! Enjoy.

YIELD: SERVES 6

After highlighting some of the most intriguing people of season one, that we share with you some of the most interesting places we visited during that  time. And just as it was difficult to feature only four people, the same challenges applied to the places we visited as well.  But here it goes. We hope you enjoy seeing and learning about these places as much as we did!

Fetzer – The Earth-friendly Winery; Mendocino County, CA

Fetzer is green both inside and out

In this episode we become acquainted with Fetzer, a vineyard so entrenched in stewardship of the planet it has been coined “The Earth-friendly Vineyard”. Founded in 1968 Fetzer has always been a pioneer in the field…literally!

In 1984 made the commitment to convert to utilizing only sustainable practices. Today, they’re a model as a sustainable grower for the entire industry and readily shares their methods and philosophy. From their fields to their warehouse and offices, everything is designed to take as much pressure off the environment as possible.

Watch the entire episode from season one here – Episode 109: Fetzer, The Earth-Friendly Winery

For more information:

• Fetzer Vineyard
• Cover Crop Fact Sheet
• National Sustainable Agriculture Information Service
• Plant and Manage Cover Crops
• Cover Crop Basics – Organic Gardening Magazine

Cedar Grove Compost; Seattle, WA

Cedar Grove is the largest composting facility of its kind in the world

In this segment, we put you in touch with one of the greatest soil amendments nature has to offer: Compost. Joe gets the grand, behind the scenes tour of the largest composting facility of its kind in the world. Cedar Grove Composting has perfected the magical process of transforming matter that would simply clog landfills, straining the environment and turning it instead into gardeners’ best friend.

This segment features the most popular “behind the scenes” capture of season one. Even if you don’t care about compost, you might want to watch anyway!

Watch the entire episode from season one here – Episode 106: Compost

For more information:

• Cedar Grove Compost
• Home Composting Basics (Podcast)
• How to Make Compost
• Composting Basics

Seed Savers Exchange; Decorah, IA

Joe and Diane Ott Whealy at Heritage Farm

Joe and Patti travel to Decorah, Iowa – where the Heritage Farm houses one of the world’s 1,400 seed banks – and help celebrate their 35th anniversary. Founded in 1975 by Kent Whealy and Diane Ott Whealy, the idea behind Seed Savers Exchange lay in two varieties of plants handed down by Diane’s grandfather, whose parents brought the seeds with them from Bavaria. Today with over 13,000 members contributing almost 1 million seed varieties, Seed Savers Exchange seeks to accumulate, preserve and protect our rich, diverse horticultural heritage from extinction.

Watch the entire episode from season one here – Episode 117: Seed Savers Exchange

For more information

• Seed Savers Exchange
• Seed Living – Buying, selling, swapping seeds

The Edible Schoolyard; Berkeley, CA

A classroom without walls? What a joy for students at Martin Luther King Jr, Middle School

In this segment, we visit the Edible Schoolyard in Berkeley, California. This nationally recognized organization was conceived in 1994 after a seemingly innocuous comment about the condition of the Martin Luther King, Jr. Middle School by restaurateur Alice Waters who passed by the school daily. Principal Neil Smith then contacted Alice and, knowing of her reputation, invited her to plan a garden at the school. The rest, as they say, is history.

A food pioneer of sorts, Alice believes that fresh food from sustainable sources should be available to everyone. In her words, it should be a “right, not a privilege”. That meeting in 1994 resulted in the creation of a world famous teaching garden and kitchen where students grow, harvest and cook produce from the garden, right there at their public school.

Watch the entire episode from season one here – Episode 108: The Edible Schoolyard

For more information

• The Edible Schoolyard
• Starting a school garden
• Publications From The Edible Schoolyard
• Lessons of a School Garden – Dig This! by Theresa Loe
• National Gardening Association – KidsGardening
• American Horticultural Society – Yearly Children & Youth Garden Symposium
• Garden ABCS – Listing of Youth Gardening Organizations
• Five Steps to Starting A Garden
• The Junior Master Gardener Program
• California School Garden Network
• Vermicomposting
• Vermicompositng for children

Thomas Jefferson’s Monticello; Charlottesville, VA

The 1,000-foot kitchen garden was carved out of the Virginia hillside

The term ‘organic gardening’ is now in use today more than ever. J. I. Rodale understood the relationship between the soil and healthy plants but Thomas Jefferson made the connection long before that. And, although everyone gardened ‘organically’ back then, he was a pioneer using his garden as a laboratory.

Joe and Patti visit Jefferson’s Charlottesville home, Monticello, to speak with the undisputed authority on Thomas Jefferson’s gardening practices, Peter Hatch. He is the Director of Gardens and Grounds for the Monticello estate. The 1,000-foot kitchen garden at Monticello, is legendary for the variety and scale of its vegetable production. Growing more than 330 vegetables and 170 varieties of fruit, many of the procedures and practices Jefferson observed and recorded are still in use today as sustainable organic gardening methods.

Watch the entire episode from season one here – Episode 125: Thomas Jefferson’s Monticello

For more information

• Thomas Jefferson’s Garden Book
• Monticello
• Heritage Harvest Festival
• Visiting Monticello
• Organic Gardening: It’s Easier Than You Think
• Organic Gardening Magazine

We hope you’ve enjoyed this look back as Season One as much as we have! Join us next time as we bring you the first all-new episode of Season Two.

Welcome to season two of Growing a Greener World. We have come a long way since the pilot episode and we’ve (literally) covered a lot of ground. In bringing you 26 episodes in the first year, we traveled to 36 cities across 18 states in eight months. During our time on the road, we met some pretty incredible people. If you’re new to our series, allow us to give you taste of what it’s all about through the people we meet and their incredible stories. If you’re an old friend, you’ll enjoy revisiting four of our fan favorites. They typify the people we feature making a real difference in growing a greener world!

Mary Seton Corboy – Greensgrow Farms, Philadelphia, PA

Greensgrow opens its doors for their Fall Festival sponsored by Subaru

For some, urban agriculture might seem like a new idea.  But for the people at Greensgrow Farm, it’s been their work and way of life for over 10 years. What was once a thriving galvanized steel plant, was eventually abandoned as an industrial brown field—hardly the kind of place you’d imagine for growing edible plants— But then again, most people don’t have the entrepreneurial vision of Greensgrow’s co-founder, Mary Seaton Corboy!

About 3 miles north from the Downtown skyscrapers of Philadelphia and tucked within densely packed row houses lies this pioneering urban farm. It provides locally grown food for a community that often has little while managing to survive as a profitable business in the process. In the 10 short years Corboy has poured her life into this place, her impact now reaches far beyond this one-acre lot.

This is an inspiring story one person’s vision, determination and dedication to sustainability that shows just how much can be accomplished on such a small plot of land. From the nursery to the Farm Market, the community supported agriculture co-op program and even the Community Kitchen, Mary and her small but dedicated staff at Greensgrow touch the lives of so many. Along the way they have become the national model of urban farming.

Watch the entire episode from season one here – Episode 118: GreensGrow Farms with Mary Seton Corboy

For more information

• Greensgrow Farms
• More on Mary

Darren Joffe, AKA: “Farmer D” – Atlanta, GA

Daron introduces Joe to very tasty radish seed pods at Serenbe Farms in GA

Whatever image comes to mind when I say farmer – you can forget it. This segment showcases one individual that represents a new generation of farmer, with a thumb far greener than any of its predecessors.  These new farmers live to make a difference in the world through their passion for the earth and the natural methods that can save it.  Their work applies to gardens of any size but the goal is the same—to save resources, reduce chemicals, promote sustainability and create a healthier planet for all.

But who are the people bringing these progressive ideas from revolutionary dream into reality? Known everywhere as Farmer D, in this segment, we feature Darren Joffe; a new face on an old practice.

Watch the entire episode from season one here – Episode 111: Farmer D

For more information

• Farmer D
• Understanding Biodynamics
• Serenbe Farms
• See more videos of Daron on Mother Nature Network

Will Allen – Growing Power, Milwaukee, WI

Conceived to provide teens with jobs, Growing Power also feeds the community

Less than half a mile from Milwaukee’s largest public housing project lies a small two acre urban farm that’s cultivating a lot more than edible plants. Known as Growing Power, this farm has blossomed into a national nonprofit organization with global acclaim and a commitment to sustainable food systems. The co-founder and man behind this idea factory is Will Allen. Today, his low cost farming methods produce year-round food, while dishing out ideas to people around the world.

Growing Power’s story came to life in 1993 on this small plot of land less than half a mile from Milwaukee’s largest public housing project. Along came Will Allen; a man returning to his farming roots, who happened to be looking for a place to grow food indoors during the winter and sell it closer intown. With no formal plan, he told the city he’d hire kids in need of work and teach them about food systems, and to grow food for their community. The rest is history.  Today, Growing Power is considered to be the leading urban agricultural project in the United States and Will Allen, the hottest go-to guy in urban farming.

Watch the entire episode from season one here – Episode 105: Growing Power with Will Allen

For more information

• www.growingpower.org

Maria Rodale – The Rodale Institute and Rodale, Inc.

Maria Rodale with Joe Lamp'l

Thanks to more interest in taking care of the health of our planet and ourselves, the term “organic” has become a lot more common, even chic in many cases. Consumers are waking up to the potential hazards of using synthetic chemicals as a shortcut to growing that perfect-looking vegetable or plant. Unfortunately, the impact to our environment and our health is now more clearly understood and those consequences have us taking a second look at how we farm and garden…and even at the decisions we make in our everyday lives.

For the Rodale family in rural Pennsylvania, the writing was already on the wall back in the early 1940s. One man’s devotion to organic agriculture and healthy living has evolved into the world’s leading multimedia company with a focus on his dedication to restoring a healthy planet. Almost 70 years later, granddaughter and CEO, Maria Rodale, along with her daughter Maya, are working harder than ever to advance that mission. This segment showcases part of Maria’s story and inspires us all to make a difference.

Watch the entire episode from season one here – Episode 123: The Rodale Institute

For more information:

• Joe’s podcast with Maria Rodale
• Rodale Institute
• Rodale Inc.
• Organic Manifesto
• Maria’s Farm Country Kitchen
• J I Rodale bio

In this episode, Chef Nathan Lyon also serves up an amazing Roast Pork Tenderloin with Spiced Applesauce.

On the next episode of Growing a Greener World (#202), we bring you a similar format sharing some of the most inspiring and memorable places of season one. You won’t want to miss it!

Different things drive people to be “greener.” Food safety, petroleum use, landfills, personal health, community building, plastics use, treatment of animals… This series celebrates that we can all be on the same Green Team here, even though we’re all on different parts of the path and may even be here for completely different reasons. Guests share the Top 5 To-Dos in their personal journey to being “Greener Every Day”.

This post is by Michael Nolan, blogger, speaker, and co-author of “I Garden, Urban Style”.

When GGWTV came to me and asked me to name the five things at the top of my personal green to-do list I have to admit that it took me a few days to put them down.  I am proud of the 25 years I have been involved in environmental and “green” pursuits and I have spent a lot of that time questioning my own resolve about just how serious and dedicated I was to the cause.  This exercise has reminded me just how far  I have to go in my own path.  I can only hope that perhaps it might inspire you along yours.

1. Reduce my plastic consumption. This one’s a no brainer but I am working to reduce the amount of plastic I consume.  It simply isn’t reasonable to be “plastic free” but that can’t be an excuse for me to become complacent about cutting it out as much as I possibly can.

   Why? Nothing clogs up our landfills as much as plastic.  Two generations ago lives were lived without the stuff and now we can’t function a day without it.

2. Produce at least 60% of my own food by 2012. This isn’t as tough as it sounds with the right planning.  I’ve always had a vegetarian leaning and prefer a diet that is predominantly vegetable based but raising chickens for eggs (and even for meat) is not out of the question.

   Why? I have an intense need to have a connection to the food I eat.  When I nurture a seed or raise a chicken from the day it hatches, I am invested in and responsible for my own nourishment.

3. Live Local. This goes beyond eating local and buying local.  I made a  deal with myself to live as locally as possible.  First and foremost that includes growing and making whatever I can (see #2).  Then it incorporates both eating locally available foods as well as buying locally produced items and supporting local businesses whenever possible.

   Why? We have become a society of instant internet gratification. We can find, order and buy anything with a few clicks. We have lost our connection with shop keepers and craftsmen.

4. Grow more than I need. After I plan my garden each season I add extra plants to the list for the express purpose of giving back to my community.  Whether that takes the form of sharing with a neighbor or donating to a food bank, the end result is the same; I have given something of myself to benefit others.

   Why? I have an ability to grow food and I feel a strong obligation to do what I can to strengthen my community.

5. Get off the power grid. The recent tornadoes here in Alabama left me without power for three days. That was when I realized just how crucial it is that I focus my attention on creating alternative sources of energy for my home.

   Why? It is no longer simply about cutting utility  costs; it is a matter of survival.

Michael Nolan, The Garden Rockstar is an author, blogger and speaker on gardening, sustainability, food ethics and homesteading.  He is currently in the process of writing a new guest post on a different site for each day in May. To follow his progress, visit MyEarthGarden.com.

I’m a mother of two young boys who attend schools intent on lowering carbon footprints, incorporating school gardens and teaching eco-friendly living practices. Cool right?

When I went to pack my kid's lunch, even the ice pack was made from plastic!

Well part of the program involves having “Trash Free Tuesdays” with the hope that every day will become more trash free. Tuesdays are dedicated to reducing landfill trash and increasing awareness. The kids are encouraged to bring a lunch with zero trash. No baggies, paper napkins, juice boxes, wax paper or single-use wrappings are allowed. Even aluminum foil is forbidden because it is considered “single use” and it produces emissions if processed.

Every child who shows up with a trash free lunch receives a hand stamp and is entered in a drawing for eco-friendly prizes. The kids also sort their trash (compost, recycle, landfill) and take the compostable items out to the school garden composters.  All good.

Well, now that I am taking part in Rodales No-Plastic Challenge, lunch making for my family has become a daily hurdle for me. This past Tuesday, the task became even trickier.

How do I make a lunch with zero trash AND zero plastic?

Let’s start with the lunch boxes shall we? In our house, they are all plastic. Even my eco-friendly, “trash free” lunchbox is plastic. (It makes sense. Parents want to be able to wash, clean and disinfect a slimy lunchbox and plastic is everywhere.) Sure, I could track down a metal box, but when I discovered my dilemma at 7 AM on Tuesday morning, I just had to deal with it.

Second, the ice pack for each lunch is made from…you guessed it. Plastic! Strike two.

I did have metal beverage containers, metal flatware and fabric napkins that I use each week. Yeah mom! But this past Tuesday, I stopped dead in my tracks when I went to pack the food. I always have used plastic containers or the plastic compartments of the “trash-free” lunchbox. What now?

When it comes to things like applesauce and yogurt, I can’t send my kid to school with a glass jars! (That won’t work with rowdy boys.) Yes, I could wrap sandwiches and fruit in aluminum foil or wax paper on the other days of the week, but on Tuesdays my kids would get dinged for not being “trash-free”! (And trust me, getting that hand stamp on Tuesday is a big deal.)

So, which is more important? Being plastic free or trash free? That is a toughie.

This week, I opted for being trash free so that my kids could still get their hand stamp. But the rest of the week, I try to be more plastic free – even if that does mean their food is packed inside a plastic lunch pail.

This challenge really illustrates our lack of options, which is frustrating.  Seriously, being plastic free AND trash free are equally important, don’t you think? What is a mother to do?

When the cast and crew of Growing A Greener World were first asked if we wanted to join in Rodale’s Plastic –Free February Challenge. My first thought was, “As a mother of two young boys, that is impossible for me. I can’t possibly do THAT!”

As a mother, I knew how difficult it would be to feed my family without plastic showing up on something!

Although I grow a lot of my own food on my urban homestead, I know that in order to feed my family, I have to buy milk, juice and other foods that I simply can’t grow. And I also know that those food items are not available to me in glass-only containers. Yes, I can purchase milk in waxed cardboard. But the spout is plastic! Yes, I can buy frozen juice (in a cardboard tube), but that defeats my mission of fresh food for my family. And what about things like toothpaste, medications, shampoo and the ice packs I use in my kid’s lunchboxes? Yep. All plastic.

I knew I would fail at this challenge.

If you know me, then you know that I don’t like to fail. At all! In fact, I tend to dive into things with all my heart and soul. Umm…You might say that I am a bit of a Type-A personality. Okay. I said it.

So the idea of “trying” something half way didn’t appeal to me. Instead of “trying”, I always feel the need to win. If I were to do this, I wanted to be really completely 100 % plastic free. But I knew that was not feasible unless I left civilization and hauled my family off to a homestead in the wilderness to live off the land. (Not that I am opposed to doing that, mind you. I would love to do that! But it is just not a practical option on such short notice. There are all those pesky responsibilities like school, jobs, etc.)

So when first asked to participate in the challenge, I initially declined because I knew I would fail. However, after talking this over with Growing A Greener World’s Christa Hanson (who dove into this challenge wholeheartedly), I suddenly realized that I was missing the point.

By trying to eliminate plastic, we are not trying to be perfect. Instead, we are taking baby steps toward a goal and that is so much better than taking no steps at all!

By participating in this challenge, WE DO NOT FAIL even if we are not able to follow all of the rules everyday. In fact, we all WIN simply by creating awareness in ourselves and in others.

Okay, I get it now and I’m in. I will provide my challenges, frustrations and successes here as a mom, gardener, home canner and of course, as the Associate Producer of Growing A Greener World.

Stay tuned…

Tink here. Right now, while no one is on the road and I’m spending most of my day in front of the computer, I’m getting by pretty easily in my home office with my ceramic mug and favorite plate. My tally of single-use plastics – my own particular focus – so far in Feb is 0. But I’m not bragging, that doesn’t count the fact that our dinner was leftovers (of ingredients originally packaged in plastic).

Jan 31: Doesn't this look like a lovely, plastics-free taco night? Scroll down for the truth.

I also got lucky yesterday. No restaurants, no trips to Office Max. I already had my own ceramic “to-go” cup, so the coffee shop and meetings were no problem. At trivia night last night, I ordered a drink but asked the barkeep to use a real glass instead of the Styrofoam cup, and no plastic stir stick.  Too easy. I’m getting off easy so far, I know, I know! But it’s only day 2 and I mostly work at home, so we have not really yet begun to get into it.

Many of you are already way ahead of me on [growing and storing your own food], but earlier this week I was forced to take note that our taco night was basically brought to you by the sponsor Plastic.

As far as plastics usage goes, overall, our leftovers last night were a bit of an undoing – since they had (on Jan 31) been put into plastic containers in the fridge. So because of #2 on Rodale’s three short rules, we took care to reheat them in ceramic bowls and not the plastic. Though wait till you see what those foods were packaged in, originally, at the store.

I notice the teabags for the tea I’m drinking today are all wrapped in paper, yay. But the local honey I added was in a plastic squeeze bottle. The sploosh of milk I put in was from a plastic jug. For the milk, this particular local dairy does not do any other packaging, so I’ll need to make a decision the next time I buy: which is more important to me, the local organic low-pasteurization dairy, or the plastic. At the grocery store we have other organic milk options in cartons, though of course the pour spouts are plastic.

For the honey, I should look to see if this particular honey (our favorite, and local) also comes in bulk or at least larger containers.  I could also contact the company to find our whether I could take a clean glass jar to them for refill? Perhaps they have a retail location with bulk or fill-your-own honey? I recall something like this when I was a kid, going to the health food store with mom. I’ll let you know what I find out.

My oatmeal this morning comes in a cardboard container but the lid is plastic. That’s not necessarily single-use, but I’m trying to become aware of it every time I touch plastic, and because our friends at Rodale are concerned with plastic in contact with food, I am noting it – even if I can’t fix it today. I can be aware of it next time I buy.

Monday's taco night was brought to you by the sponsor Plastic. Obviously it was all quick, store-bought items in convenience packaging.

Short-term, I still expect my biggest obstacle to be the grocery store run later this week. I know that with a long-term plan, by growing and storing more of my own food, I will encounter less plastic at the store simply because I’ll be at the store less. Many of you are already way ahead of me on that, but earlier this week I was forced to take note that our taco night was basically brought to you by the sponsor Plastic.

And as I’ve mentioned, there’s air travel towards the end of the month and that will be quite interesting! I hope by then I’ve learned a few tricks and can at least cut way down on my plastic use and waste.

The gauntlet has been thrown, and we have accepted. Our friends at Rodale.com have challenged us to a No Plastic February. We are going to need your support. In fact, we are hoping you will take this journey with us, so we can compare notes and tips and frustrations.

From Rodale: Why go plastic free? There are plenty of reasons to cut down. It’s made from either petroleum or natural gas, two nonrenewable resources extracted in ways that pollute our air and water. Plastic manufacturers add chemicals to certain types of plastics that can be highly toxic, like bisphenol A and phthalates. And very few types of plastic are widely recycled.

http://www.rodale.com/plastic-free

We don’t usually take on eco-challenges, partly because we’ve seen quite a few over the years, but also because we’re in production of Season Two right now and adding another logistics challenge to the brain right now may not be what Joe and Theresa need…

But plastics is an area I was personally planning to take on in 2011, so I took the timing of the challenge as a sign. So SOME of the team have taken on the challenge directly, and everyone else has agreed to pay attention to their plastics use and try to minimize where they can.

The Plastic-Free Ground Rules are simple:

1. No buying or acquiring new plastic.
2. No cooking with plastic or storing food in plastic.
3. Minimize all other plastic use.

That’s not so bad, is it? After a recent trip to the grocery store, I expect the first rule to give me the most trouble. All of my favorite foods, including my favorite organic choices, come wrapped in plastic. This will be interesting!

Those participating at Rodale are particularly focused on health, and the toxins in plastic that may leach into our food. Others are focused on the fact that plastics are made from nonrenewable resources.

My own personal focus will be on single-use plastics, keeping my own plastic use away of the landfill, and the sheer waste of it all. Single-use plastics are plastic cups and lids, straws, plastic forks, to-go boxes, shrink wrap, and of course, those &*$&^@! plastic bags from the store. I’m launching February with a stack of those reusable grocery bags in the car, my ceramic coffee “to-go” mug clean, and maybe a bit of a chip on my shoulder. (I bet it gets knocked off soon – today in fact.)

The things I am expecting to be hard, probably will not be so bad. The things that will be hard are issues that haven’t even occurred to me yet. I can tell you now I’m in over my head on this, but at the very least I will have decreased my plastics consumption and waste significantly over the course of the month. I’m most excited to gain a new perspective on how much plastic I touch on a daily basis.

Who’s with me? Are you in? And what will be YOUR personal focus? Health, waste, something else? And who’s starting the support group for guilty admissions when we slip up?

Joe, you've got a little something on your face... it's right... no, over a little bit...

For episode 106 “Composting,” Joe is on location in Seattle and gets the grand, behind the scenes tour of Cedar Grove Composting, the largest composting facility of it’s kind in the world. The family owned business is now home to 250 employees who convert mountains of grass, leaves, trimmings, yard waste, food waste, and wood waste into nutrient-rich finished compost made available to the public in a variety of ways. They have perfected the magical process of transforming matter that would simply clog landfills, straining the environment and turning it instead into gardeners’ best friend.

Throughout the day while filming, Joe Lamp’l, host and producer of Growing a Greener World continued to make jokes about jumping into the compost and swimming around. The very last scene of the day took place right next to a massive mountain of the finished compost product, small cut for home use, and an outlet right overhead adding to the pile. Joe was finishing the story with his guide, Susan Thoman and Director of Photography Carl Pennington called cut and wrap.

As legend has it, the only warning Joe gave anyone was a quick nod to Carl, and “Are you rolling?” and off he went. Above is the uncut version of Joe’s Compost Dive. Enjoy.

Read more:

• Joe’s Production Blog: Not your grandmother’s compost pile
• Episode 106: Composting, from Grand-Scale to Your Own Backyard

Now that I have time to catch my breath, I thought I’d share with you another part of my life when I’m not producing or hosting Growing a Greener World. You may know, I’m the spokesperson for Fiskars Garden and Outdoor Living. In the time I’ve worked with them I’ve come to learn a lot about the company. They do a lot of great things and make some incredible gardening tools. But it’s my involvement with Fiskars Project Orange Thumb that stands out the most. Since 2002, Fiskars has provided over one million dollars to 115 community groups and in the last three years, helped to complete nine extreme garden makeovers in the U.S. and Canada.

Through community gardens people are saving money, eating healthier, and creating a strong community bond through gardening. There are approximately 20,000 community gardens nationwide, according to the National Community Gardening Association. In 1996, there were only a little over 6,000 gardens! In these tough economic times don’t think your community can’t afford to build a new garden—consider applying for a Fiskars grant. Grants include the donation of Fiskars tools, gardening materials, seedlings and start-up plants. And your group might even be the winners of the garden makeover award.

Co-designer, Robin Haglund and I celebrating at the end of the day...in a hailstorm

Earlier this year, I joined company and community volunteers in Portland, Oregon to help build the first of three Project Orange Thumb community gardens. We started with a blank slate under sunny skies and eight hours later, with the help of an army of workers, ended with a finished garden of 20 large raised beds, albeit in a full-blown hailstorm.

In early June in the Linden neighborhood of Columbus, Ohio, over 70 volunteers armed with wheelbarrows and shovels descended upon this site for a one-day transformation an abandoned lot into a beautiful landscaped area. Trees, plants and lots of color replaced rotting tires and trash. “It’s time to start looking at the beauty of what we have in the Linden area as opposed to the negative things…” said one volunteer. The garden will also serve as an environmental learning laboratory for nearby schools.

Community gardens build strong bonds

A month later, a similar number of volunteers helped transform a patch of barren land across the border, in Vancouver, British Columbia into a productive neighborhood garden…as always, in less than eight hours. It’s a challenge to get everything completed in such a short time but somehow the adrenaline and everyone helping towards a common goal gets the job done. The garden includes raised beds for growing fruits and vegetables, a perennial garden and flowering trees. The people of Vancouver are hardworking and extremely ambitious. Their goal is to become the world’s greenest city by 2020.

In 2011, we’ll be back at it again. If you think a Project Orange Thumb grant is for you, don’t wait any longer. You must submit your application by December 31st and your organization must be non-profit. Winners will be notified in early February. Wouldn’t it be great to take a small slice of your neighborhood and create something healthful and beautiful for everyone’s benefit? Take a chance! What have you got to lose?

The final cut should be right at the branch collar

By JOE LAMP’L

One of the primary reasons to prune tree limbs is to open the canopy of your landscape, allowing more sunlight to reach the grass and low growing shrubs. It also makes for a more balanced, aesthetically pleasing look.

However, there is a right and wrong way to prune those limbs. When done right, trees quickly recover but the wrong cut can create a snowball affect of negative consequences.

Three Step Approach

I suggest a three-step approach to pruning tree limbs. Make the first cut about one or two feet out from the tree trunk. This cut starts on the underside of the limb and goes into it, but only about half way. This is a very important step in the process.

The second cut is out beyond the first cut another foot or two. This cut goes down and all the way through the branch. The branch is likely to break away as you make your way through the limb. Because you’ve already made the first cut, the bark will not continue to tear down into the tree trunk.

Without the first cut, as the branch breaks away from the weight of the limb, any remaining parts of the tree (the attached and uncut bark) goes with it, tearing the bark from the tree as well. This creates a big potential problem, allowing a large open wound and entry point for pests and diseases.

The final cut is right at the branch collar where the branch meets the trunk. You’ll notice a flared area here. Make the final cut so that the flair is just evident. If cut properly, this flair will heal over and eventually fill in with new bark or scar tissue. You’ll know the tree is healing properly when you notice what looks like a doughnut forming where you made the cut.

Timing

The best time to remove tree limbs is in late fall through late winter. Disease pathogens are inactive and therefore not a serious risk to damaging your trees. However, a fresh cut or wound during the warmer months can be an easy entry point for diseases and pests.

Be aware that there are some trees that “bleed” excessively when cut. This is sap oozing from the fresh cut. Although it looks serious and unsightly, it causes no harm. Some trees that are especially prone to bleeding include beech, birch, elm, maple and yellowwood.

You may be inclined to dress fresh cuts or wounds with tree paint or wound dressing, sold and marketed as such. My suggestion is that it is rarely necessary and most of the time actually slows down the natural healing process. Trees are amazing at adapting to adverse conditions so my advice is to make a clean cut and leave it alone.

Pruning tree limbs can be a great improvement to the look and health of your total landscape if you follow the guidelines mentioned above. Taking shortcuts or pruning at the wrong time can lead to more problems later.

Christmas trees were first brought to America by German immigrants

By JOE LAMP’L

Did you know the Christmas tree tradition dates back to Western Germany in the 16th century? They were called “paradise trees” and were used to celebrate the annual feast of Adam and Eve on December 24.

As early as the 7th century, legend has it that a monk from Germany used the triangular shape of the fir tree as a way to describe the Holy Trinity. The German people began to revere the fir tree and it became a symbol of Christianity. They were actually hung upside-down from the ceiling as a sign of Christianity. (See the ‘side note’ below for an interesting follow-up)

Fir trees were first brought to America by German immigrants about 1700 becoming generally popular around the 1850’s. President Franklin Pierce is credited as having the first White House Christmas tree in 1856 for a group of Washington Sunday school children. Calvin Coolidge started the National Christmas Tree Lighting Ceremony in 1923. The first Christmas tree lot was established in New York in 1851. Today, Americans purchase approximately 30 million Christmas trees annually.

Side note:

The ancient custom of ‘hanging upside-down Christmas trees resurfaced as the fad for the Christmas season of 2005. Several large retailers including Target, carried ‘upside down’ Christmas trees, priced around $400. Sales were brisk and many retailers sold out. Thankfully this fad was short-lived and the traditional tree, (right-side-up) was king. However, a new fad made ripples one season. The ‘all black’ tree was the rage in some trendy homes and businesses around the country. What will it be this year?

Biodynamic gardening methods seek to preserve the balance of the natural ecosystem

By JOE LAMP’L

Biodynamics is truly a ‘holistic’ approach to gardening. It encompasses the principals of organic gardening while taking into consideration the basic cycles of nature. The goal is to restore and maintain balance and of the earth and its ecosystems. The father of biodynamic gardening, Rudolph Steiner, laid the groundwork for this new approach in 1924.

A primary focus of biodynamics is the health and vitality of the soil, which has been depleted over the years by modern agriculture and the use of synthetic fertilizers, pesticides and herbicides. When the ecosystem of the soil is in balance, plants grow large and healthy and produce an abundance of vitamin-rich food. Compost is used extensively, but not always in the traditional manner. Biodynamics incorporates the use of raw compost materials. After digging a deep hole, raw compost material is added in layers alternating with fresh manure. These layers can be heaped up to about 2’ above the ground. The seed or plant is then planted. As the plant grows, it has its own supply of rich compost. Incredible results such as tomato plants as large as 12’ high by 10’ wide that produce 2000 lbs of fruit have been reported. With that kind of result you don’t need a large garden!

Biodynamic gardening includes a number of other practices. Among them is working with the biodynamic calendar, the Stella Natura. Biodynamic gardeners time their ground preparation, cultivation, planting and harvesting to be in harmony with the rhythms of the sun, moon and stars in order to enhance the health, vitality and success of their crops.

Biodiversity is another key element of biodynamic gardening. Cover crops, crop rotation, companion planting and non-genetically modified seeds all work together to draw beneficial insects and maintain crop and soil health. All of these practices work together to produce healthy foods that are filled with valuable trace minerals which are often missing from commercial produce.

Pest control, fertilization and soil revitalization are enhanced by specially-formulated Biodynamic Preparations. These unique concoctions, consisting of extracts of plants, minerals or manures, are applied at specific times of the year, usually in small, yet highly potent rates. Some are applied directly to the soil or compost while others are applied directly to the leaves of actively growing plants.

To learn more about biodynamic practices you may want to visit the Biodynamic Farming and Gardening Association’s website . There you will find information about the philosophy as well as the science of this environmentally-conscious technique.

The biodynamic garden
Begs the Earth’s pardon
For the damage we humans have done.

Balance and vitality
Can be the reality
When we see the universe is one.

As we garden in rhythm
We heal the schism
From the connection the ancients knew.

Along with the stars
The Moon and Mars
We are all part of the cosmic stew.

Guest Author Ann Myers

Manure should be well composted before being applied to your lawn

By JOE LAMP’L

I am often asked questions like this one. “What is the best natural fertilizer for your lawn? I would like to use something that I would not have to worry if it would burn up my lawn if to much was applied. What do you think about 10-10-10 fertilizer?”

10-10-10 is a great all purpose fertilizer when used in moderation. But it is not ‘natural’. It can certainly burn your lawn or plants if it is over applied. It can also actually do harm your soil if too much is used.

As far as a great natural fertilizer, Compost and composted cow manure are great. However, most people don’t have access to the volume necessary to effectively cover their lawn surface. If you are one of the lucky ones that do, be sure the manure is thoroughly composted or it too can burn your lawn. But once it has mellowed, it is harmless (except for the weed seeds) and very high in nitrogen and soil building properties.

A packaged product that I really like as a natural fertilizer is Milorganite. You can read more about this product on their website.

If the ground freezes in your area, prepare the planting hole well in advance

By JOE LAMP’L

Over the last several years, the popularity of live or living Christmas trees has been on the rise. But many of these trees don’t survive the holiday season. Knowing how to choose, plant, and care for a live Christmas tree will make for a happier holiday, and a valuable addition to your landscape.

When purchasing your live tree, be sure to pick a variety that will grow well in your area. Consider the mature height and width of the tree and know where you will plant it in your landscape. The most common tree species used for living Christmas trees include Spruce, Pines and Firs, although many garden centers market any cone-shaped tree as an option for Christmas. Although these may not be considered “traditional” choices, they may be the best option for your area.

Before you bring the tree home, make sure you’re buying healthy stock. Many trees sold for Christmas, could be leftovers from earlier seasons, or could be in poor shape. Check the tree for good color and needle retention, soft flexible branching, and a root system, if you can see it, that isn’t “bound” by its container. The root area should be moist, and not overly dry from lack of water. Also, look you tree over for any signs of disease or pest damage.

Once your tree makes it home, it needs to stay outside, in a protected area, until a few days before Christmas. Water the tree immediately and make sure the soil is kept moist, but not wet. It also needs to be sheltered from high winds and full sun. The objective for this time is to acclimate your tree to warmer temperatures over a period of three to four days. Moving the tree onto a covered porch or garage during the interim is a good transitional place.

Many people choose to spray their live tree with an anti-desiccant or anti-wilt product. These products will help retain valuable moisture in the tree, and reduce needle loss, once the tree is moved indoors. If you choose this option, do so before the tree is moved inside, and while it is acclimating to the warmer temperatures. These products are sold under several names, including Wilt Pruf and Cloud Cover.

Avoid the temptation to bring your tree indoors too early. In fact, the less time indoors the better. One or two days before Christmas is best, but no more than a week! Your home is an inhospitable environment for a living tree. Climate controlled homes are warm and dry. Don’t place your tree near heat vents, radiators, stoves, or anywhere else where heat can dry out your tree, and stimulate new growth. Be sure to keep an eye on the soil and keep it moist. If the root ball is wrapped in burlap, place it in a large tub, and add mulch up to the top of the burlap to help retain moisture.

Move your tree back outdoors as soon as possible after Christmas. However, don’t immediately plant it. The tree will need to readjust to the outdoors in a protected area for several days. Again, avoid direct sun, high winds, and warm areas when storing your tree. Be sure to maintain soil moisture. In a week or 10 days, move your tree into the planting hole in your landscape.

A good idea is to have already prepared the planting site. This is especially important in areas of the country where the ground may already be frozen. Plant this tree as you would any other, following sound planting practices. The hole should be at least twice as wide as the root ball, but no deeper. Planting your tree slightly higher than the surrounding soil will help with drainage. It is not advisable to amend your planting hole with organic matter. Rather, backfill with the original soil.

Finally, be sure to water and mulch your tree to retain moisture. Continue to monitor soil moisture. Winter conditions can be very dry, and your plants and trees need water now as well, especially newly planted ones. The proper care and planning, before and after the holidays, will help ensure your tree survives for years to come.

Most houseplants are quite undemanding

By JOE LAMP’L

Want to know how to kill a houseplant in any one of seven easy ways? Here you go:

1. Over water it. It’s the number one contributor to houseplant death. Far more plants die from over watering than under watering, both indoors and out. What you should do; Stick your finger into the soil. If it’s damp hold off adding water until it’s dry.

2. Provide low humidity. Climate controlled indoor environments from heaters and air conditioning also act as dehumidifiers making average levels well below the 40 to 60% humidity plants prefer. What you should do; Try placing houseplants on top of pebbles in a shallow tray and keep it filled with water as an effective way to provide additional humidity. Make sure the bottom of the pot is not sitting directly in the water. Misting your plants each day can get messy but is also effective. If you will be away for a week or so, make a temporary humidity tent by placing dry-cleaning bags over the plants or place them in the bath tub with a little water in the bottom.

3. Give it very little light. Although some houseplants can survive on just artificial light, they are the exception. In fact, the most important criteria in determining if a plant is suitable for surviving indoors is its ability to survive in low light environments. However, nearly all plants benefit from natural light. What you should do; Some amount of natural light per day is good for nearly all plants. Set them in an area near a south-facing window if possible. Periodically rotate the plant so all sides benefit from the most direct sunlight during the week.

4. Over-fertilize it. Because these plants typically don’t photosynthesize at the same rates as outdoor plants in a full-sun environment, their supplemental nutrient needs are less. Forcing plants to grow with artificial stimulants under lower light environments places unnatural stresses and can disrupt a plant’s natural cycles and rhythms and deplete reserves. What you should do; To replace nutrients that leech through the soil, feed your plant with a water-soluble fertilizer at half the amount suggested for outdoor plants once or twice a month.

5. Exposure your plants to drafts or direct heat. Most houseplants are tropical. In their natural environments, they thrive in warm climates. However, exposing plants to direct heat when placed near a vent will quickly dry them out. Conversely, cool or cold drafts can be too much for heat-loving plants too. What you should do; Keep plants away from drafty windows, doors and heating vents.

6. Ignore pest problems. Just because a plant is indoors, that doesn’t mean it’s free of pests. Many insects hitchhike into your house undetected under the protective cover of beautiful foliage. In fact, houseplants can be the perfect host for many pests since they aren’t exposed to natural beneficial insects and other predators that would otherwise keep populations in check. What you should do; Most houseplant pests such as mealy bugs, white flies and aphids can be dealt with using a mild soap and water bath or horticultural oil. If weather permits take the plant outside and spray it with the hose or leave it outside and let natural predators do the job.

7. Allow it to become pot bound. Just because that plant you’ve had since college is still looking good above ground, don’t assume all is well below. Eventually roots can become so intertwined within the confined space of a container; water, nutrients and even oxygen can have a tough time getting through. What you should do; Once a year or so, lift the plant out of the container and check the roots. If they’re in a tightly wound in a circular pattern, it’s time to repot into a slightly larger container. Loosen the roots to break up the pattern, refresh the soil and repot.

In spite of a few proven ways to bring houseplants to an early demise, most demand very little to keep them looking their best. With just a minimal amount of care, they can provide years of enjoyment and beauty to any indoor environment.

Many communities offer special collection days for chemical disposal

By JOE LAMP’L

I’ve managed to do a pretty good job over the years eliminating chemicals from my garden shed. Yet in spite of my best efforts, they tend to keep showing up. I’ve accumulated pesticide containers from a prior gardening life, inherited my dad’s collection when they moved from a home to an apartment (so that I could dispose of them properly) and even uncovered a stockpile after moving into our current home.

It’s scary to think how many people are out there like me…or worse (at least in this case). I really have worked hard to properly dispose of the chemicals that I will never use again. But it’s amazing how quickly they add up. Collectively I can only imagine how many leftover containers are sitting around the sheds, garages and basements of the world!

In our very busy and time-starved lives, it would be easy to pour the excess liquids out into the street or down a drain. But we know better than that, don’t we? Pesticides poured into the street feed directly into storm drains which feed into streams, rivers, ponds and lakes. When pesticides reach waterways, they can harm fish, plants and other living things.

Similarly, they should never be poured down the sink, tub, toilet, or into the sewer or street drain. Pesticides can interfere with the operation of wastewater treatment systems and many municipal systems are not even equipped to remove all pesticide residues.

So what can we do to dispose of chemicals properly and safely? According to the Environmental Protection Agency and other sources, it is suggested the best way to dispose of small amounts of excess pesticides is to use them, apply them (according to the directions on the label) or give them to your neighbor so they can use them to treat a similar pest control problem. Although this is certainly a valid way to consume the product, I find it hard to suggest using more pesticide chemicals in your landscape simply to use it up.

Most local municipalities have a department that deals with waste management and can advise you on how to dispose of excess chemicals other than by using them. Some even have a household hazardous waste collection program. Once or twice a year, many cities or counties provide a place for you to take such chemicals where they can be properly and professionally disposed of.

You can find more information on these programs by contacting your local government agency. You may find the appropriate department listed under solid waste, public works, garbage, trash, or refuse collection. In the United States, there is a telephone number that you can call to find information and sites for recycling and disposing of hazardous household waste. The number is 1-800-CLEANUP. An automated recording will guide you through the process and the number is accessible 24/7.

Of course you can always (and should) read the product label for disposal information. However, be aware that state and/or local laws may be more restrictive than the Federal requirements listed on the label. You should check with your local authorities before disposing according only to information listed on the product label.

According to the EPA, empty containers can be disposed of with your other solid waste after proper rinsing. A triple rinse is suggested before disposing. First, fill the container ¼ full with water, close the lid tightly and vigorously shake. The rinse water should be applied to an area needing treatment. Never pour the contents down the sink. Repeat the process two more times. Do not triple rinse pesticide containers in a kitchen sink.

Some municipalities do not allow even empty pesticide containers to be disposed of with solid waste. Instead, they are treated as household hazardous waste and treated accordingly as mentioned above.

There’s a saying we use around my house to reduce the clutter; “When in doubt, throw it out”. Although that applies to much of the junk we accumulate, it does NOT apply to pesticides; at least in the same sense. Now you know, disposal of pesticides should never be acted upon without taking the proper precautions. Our health and environment depend on it.

Misuse of deicers can cause excessive build up of salts in the soil much like synthetic fertilizers

By JOE LAMP’L

Sometimes it’s not an easy choice between our safety and the safety of our plants and soil. If I lived alone, I’d give the nod to the latter. But, I must be prudent to protect my family and guests from winter perils, namely an icy slick sidewalk or driveway.

If you live in an area where this can be a problem, you know that deicers are a common way to eliminate it. But too often we don’t use deicers properly. Their job is to loosen ice from below making it easier to shovel or plow, not remove ice completely.

So, why would I discuss deicers in a gardening article? Because, improper or over use of deicers is detrimental to plant life and the environment. Most deicers are chemicals containing high concentrations of salt. Excess salts build up in the soil, just as with the overuse of chemical fertilizers. They impede the uptake of moisture and nutrients. Others cause leaching of heavy metals which eventually make their way to water supplies.

Although you may not see the damage to plants under a blanket of snow, you will by spring. Symptoms include stunted growth, wilting, desiccation, and burned leaf tips or margins. It can also cause permanent root damage.

The following list includes some of the most common ingredients used to battle ice and snow each winter:

Sodium chloride, commonly known as rock salt, may be the product we are most familiar with since it has been the most often used deicer since the 1940’s. Millions of tons are used yearly on roads in the United States and Canada.

Calcium chloride is produced in flakes, pellets and as a liquid. It is sometimes sprayed over rock salt to lower its melting temperature which further increases plant and soil exposure to salt damage. Even though it is considered to be practically non-toxic to aquatic life, it does increase algae growth which poses a problem for our waterways.

Potassium chloride occurs naturally in the mineral form of Sylvite and can also be extracted from salt water. Ok, that’s a clue…more salt. It is also used as a fertilizer (muriate of Potash) and as a salt substitute.

These chloride salts, although common choices, present their own set of problems.

As a group they are corrosive to metal and concrete, damaging to plant material, a harmful skin irritant and potentially lethal to pets. Please be sure to read the label before purchasing.

Some people broadcast common household fertilizer like 10-10-10 onto the ice, thinking they are feeding their plants and lawn while providing a more benign solution. It’s not! Synthetic fertilizer can have a lot of salt plus nitrogen and phosphorus. Excessive run-off of these materials is capable of harming our lakes and streams.

Eco-friendly alternatives

Covering key areas with plastic before a storm, and removing it before it has a chance to freeze in place is a good preventative measure that is certainly a more environmentally sensitive option. Spreading sand or gravel over slick spots will not melt the ice or snow but offers some traction.

Considering that pets are a part of the equation too, the choice to opt for salt-free alternatives provides for their safety as well. Salt build-up from deicers accumulates on an animal’s paws and coat causing mild to fatal illnesses as they attempt to lick themselves clean. One alternative salt-free deicer I found during my research is guaranteed not to be harmful to humans, pets or the environment. It is trademarked under the name of Safe Paw™.

Another option being tested is calcium magnesium acetate (CMA) made from dolomitic limestone and acetic acid, which we know as vinegar. This salt-free melting agent is being studied as a substitute in environmentally sensitive areas. Although it is expensive, so far research has shown that it is non-corrosive and there is little impact on plants or animals.

So while it may be necessary to use melting agents at times, it doesn’t seem to me we should risk harming our pets, soil or the water supply in the process of melting a small amount of it, any more than we have to. Finding salt-free and more pet and eco-friendly alternatives is a good choice.

Taking steps to prevent problems is the basis for proactive gardening

By JOE LAMP’L

I had a meeting recently in which I was describing why my garden had been doing so well, in spite of the very strange weather and conditions experienced this season; conditions perfect for all types of pests and diseases. As I listed my reasons why, he chimed in, “that’s the difference between proactive and reactive gardening”.

The concept made instant sense, and it’s one I’ve practiced for years. I had just never put it into such practical, logical terms before. The steps I had taken to ensure a healthy garden were all in an effort to prevent future problems, just as a person might take care of themselves with diet, exercise and vitamins.

I credit this proactive practice to knowing the benefits of starting off with a healthy garden and maintaining vigilance along the way. There are certainly plenty of chemicals that can be applied after the fact, that in many cases solve pest problems, or control plant diseases. But at what price? As I went on to share some of the steps in my proactive gardening practice, I discussed the following examples:

Start with Great Soil

I’ve been accused of having “TV soil” in my garden set of Fresh From the Garden, and it’s true. My soil is close to dream soil, and that’s by design. My plants must not only survive, they must thrive. I know that my best chance of making that happen is to provide the best growing environment. The focus is to create the best structure and drainage possible and fill the growing beds with plenty of compost and manure.

Keep the Garden Clean

The only thing I want to see growing in my garden are the plants I intended to to be there. This means I’ve always got an eye towards the ground, scouting for weeds. They don’t stay around long in my garden. Weeds are a haven for disease carrying pests. If any plant material does start to shed a leaf or two, or a plant shows early signs of a disease problem, I either remove the infected material, or in some cases, the entire plant.

Control Water

As vital as water is to the life of the garden, it can also be responsible for it’s demise. Water is a major facilitator of the spread of plant disease at and above the soil line. By minimizing the amount of moisture staying on the plants, you minimize the chance of water spreading disease to the plants. This is accomplished by using drip irrigation systems whenever possible to keep water off of foliage. Another technique is to water early in the day so foliage has time to dry out. And don’t over water. Consider watering on an as-needed basis, or use a water timer to ensure plants are getting enough water if you are away for an extended period.

Mulch

The benefits of mulch are clearly visible in the garden. For example, I have beds where I started to mulch but didn’t finish for some reason. The plants that were mulched are always larger, fuller and weeks ahead of the same plants in the unmulched portion. Mulch also helps keep soil-borne diseases from splashing onto plant foliage, keeps soil temperatures even, weeds from germinating and creates a healthier environment for plants to grow. Mulch is also a great way to improve the soil by incorporating it into your beds at the end of the growing season.

Inspect

A key step in maintaining a healthy garden is constant vigilance in observing day-to-day changes. This does not mean that you are required to spend every day in the garden, although I recommend it. It simply means pay attention to what’s going on. The earlier you are able to detect adverse changes, the less severe your reaction needs to be.

Anticipate

When I spray a chemical in the garden, it is to prevent plant disease or promote the health and defense mechanisms in plants. Once plant diseases find their way into your garden, they can be difficult to control at best. Many fungal and bacterial diseases can be prevented by spraying plants with a baking soda mixture or a copper-sulfur based solution every week or so while the plant is growing. However, it is important to note this should be done before disease becomes apparent.

Another tactic I use is to spray vegetable plants with a special harpin protein every couple of weeks during their active growth period. This protein, marketed as “Messenger®” has been found to increase the immune and disease fighting resistance in many plants. Studies as well as personal observation seem to indicate healthier, bushier plants and higher yields. Because harpin protein is naturally occurring in plants, non-toxic and completely safe to use, I like the results I am seeing and I feel comfortable using it.

If all of this sounds a lot like IPM (Integrated Pest Management), I’d say you’re right; there are a lot of similarities. This explains why I like IPM so much. Aside from the similarities, proactive gardening seems to sound much more gardenesque, don’t you think?

Our Pilot episode won the hearts of APT!

Wow, what a ride! In September, we officially wrapped the first season of our national public television series, Growing a Greener World. We traveled the country, covering 18 states and 38 cities to tell stories of people, places and organizations doing great things for the planet with an emphasis on gardening, all in less than nine months!

Just the fact that we went from an idea to a hit national series in a matter of months is something I often fail to consider when I think about all the amazing things we’ve accomplished in such a short time. But one thing I never have trouble remembering is that without the help of our generous underwriters: Burpee Home Gardens, Fiskars, Liquid Fence and Subaru, we never would have been able to tell these inspirational stories to a national audience in such a compelling and visual way. Thankfully, they caught the vision too. With not much more than an idea, they stepped up to the plate with the funds we needed to covert these stories into episodes that viewers across the country could watch on-air and online any time.

Flying over Rodale Institute in our chartered plane

To say we worked hard would be a major understatement. Our superstar crew maintained a herculean pace to stay on top of our hectic schedule. Every episode required extensive preparation, from the countless emails and phone conversations to identify just the right location and guest hosts, to the mind numbing logistics required to get our crew to the right place on time for the always tight schedule, and then to make sure we pulled off our objectives while there in the short time allotted (which was never enough!). The fact that our crew converged on each location from at least four separate cities added to the challenge.

From Florida to Philly in a day!

Considering we were in our fist year of production and with ongoing logistical challenges, there were many opportunities for things to screw up. We didn’t. Adding to the challenge, this was an outdoor series, which required serious cooperation from Mother Nature. She pulled through big time. Other than often being too cold or hot for much of the season, we only had two setbacks right at the end of the season that required some last minute rescheduling—not bad, all things considered.

As I reflect back on all the places we’ve been, the many people we’ve met and the stories we’ve been able to share, I feel very, very blessed. The year was a blur and I often contemplate which episodes of all 26 were amongst my favorite. Considering the great lineup we put together, it’s a struggle narrowing them down. Even as I attempt to list the standouts now, I cannot. They all carry special memories and each story is important to me. And although we get many words of praise from our family, friends and fans, I still wonder about the random person out there. Are they being touched by our stories and vision; and if so, how? The demands and challenges of producing a fast-paced national show, keeps us running so hard, we don’t often get the chance to enjoy the fruits of our labor. But thankfully, we do get that confirmation every so often and we’re reminded that our efforts really are touching lives and communities in a meaningful way! A recent email affirming that came at just the right time:

Dear Joe. I am writing on behalf of our new organization. Friends of Matter Park Gardens. We are a grass roots group with enthusiasm but no monies. We live in a poor town that lost almost all our industry. But again we are fighting back as a community. Your show brings tears to my eyes. It brings the best of America out. Through your show we are planning many projects because of what you do. Making our city, county a better safer place. You guys are the best. As a master gardener it gives me hope and great pleasure to watch our volunteers growing. Thank you again.

Bruce

We’re so excited for season two. With such a great debut season, our biggest challenge will be to raise the bar even higher. Experience is the best teacher and with a team like ours in place, all I can say is look out world! Team GGW is coming to make it greener!

P.S. We just released a summary video of the making of the first season. It’s a great recap of the year and you can watch it here. Although I can’t share with you my favorite show, I can bring you along for my most memorable moment of the season. From the link below, it’s the small video screen in the right column of the page. You’ll know it when you see it!  Watch it now.

Nothing beats blueberries straight from the bush!

By JOE LAMP’L

Blueberries are one of the most nutritious foods you can eat. These delicious fruits are packed with antioxidants, vitamin C and fiber. They are perfect for healthy snacks, making into preserves and pies, or canning and freezing for winter. Growing your own plants is easy provided you keep a few things in mind while selecting your plants and placing them in the right location.

There are several types of blueberry plants: highbush, half-high, lowbush, and rabbiteye. Highbush blueberries reach five to six feet tall and will spread an equal amount (zones 4-8).

Here in North Carolina we grow highbush blueberries. But if you are south of this area, or if you live in the west, you’ll want to grow rabbiteye blueberry plants (zones 6-9). These will reach 15 to 18 feet tall and spread five or six feet. Rabbiteye plants are known for their heat and drought tolerance. In New England, lowbush blueberries predominate. These are the smaller “wild blueberries,” that reach one to three feet high with a five to eight foot spread (zones 3-8) and are tolerant of colder climates.

For maximum fruit production, site your plants in full sun. A key requirement for happy blueberry plants is a low soil pH, meaning it should be on the acidic side. For the best results obtain a soil analysis from your local County Extension Service. Highbush and lowbush blueberries need a very acid soil (pH 4.0 to 5.0) that drains freely and is high in organic matter. Rabbiteye plants will tolerate a slightly higher pH (5.5).

If necessary, increase the soil acidity before planting by incorporating sulfur based on the results of your soil test. However, sulfur has both fungicidal and insecticidal properties and can detrimentally affect soil biology if overused. I prefer well-rotted organic matter, such as peat moss, pine bark, pine needles, oak leaves, or well-composted sawdust. If drainage is poor in the area, consider planting them in a raised bed or even in containers. If the soil is well managed with plenty of organic amendments supplemental fertilizers are usually not necessary. Feed your blueberry plants in the spring by applying one pound of bloodmeal on top of the mulch for every 10 feet of row. This will provide them with adequate nitrogen for the season.

Blueberries are easy to freeze and preserve

For best results plant blueberries in spring or fall. Highbush, half-high, and lowbush plants should be planted about five feet apart in a row, with eight feet between rows. Plant rabbiteye bushes eight feet apart in a row, with eight to ten feet between rows. Make sure to mulch your plants with three or four inches of acidic organic mulch such as partially rotted leaves or rotted pine needles. Remove and compost the mulch each fall, replacing it with a new layer.

For better production and yield, use several varieties of blueberries for cross-pollination. Start with at least two different varieties, three if possible, to ensure sufficient pollination and fruit set. A good rule of thumb is to plant two plants per family member. To extend the harvest season, consider planting early, midseason and later varieties, and you’ll be picking fresh blueberries for weeks.

For example, plant the cultivar ‘Cabot’ with ‘Greenfield’. Both are reliable and productive cultivars. Other great cultivars include: ‘Northblue’ which yields well even on small bushes, and is tough and cold hardy. This high-yielding hybrid cross of highbush and lowbush plants only reaches a height of two feet. ‘Northsky’ is a suitable pollinator for ‘Northblue’.

Blueberries are easy to grow, require little care and are seldom bothered by pests. But keep in mind that our feathered friends often get to the harvest before you do! A good solution is to secure netting around the plants well before the berries begin to ripen.

Besides bearing delicious fruit, blueberries are also quite ornamental in the landscape. Most blueberry plants show beautiful reddish or reddish-orange fall foliage. And, they are increasingly popular with the trend towards “edible landscapes.”

For more information:

Find a County Extension Agent in your area

Baked Blueberry Clafoutis

Preserving Blueberries: Freezing & Jam

C. sasanqua is stunning in the Fall garden

By JOE LAMP’L

If you were to ask me what is my favorite flower, I would have to say, “what ever is in bloom”! Right now, in my neck of the woods, that would be Camellia sasanqua. Their flowers are the jewels of the chilly garden, blooming during fall and winter months depending on the variety. Handsome, glossy, evergreen foliage is an elegant plus in winter providing the garden with needed structure.

Flower color ranges from pure white to pinks and reds, some with interesting variegation. While the species has a great many varieties most gardeners are familiar with C. sasanqua, blooming in fall and C. japonica, which boasts blossoms in late winter. Combining these two in your garden gives several months of color when little else is in bloom.

Despite their somewhat fussy reputation, camellias (zone 6b-9b) are quite easy to grow once you understand a few principals. First, put the plant in the right place and plant it right!

Enjoy Camellia blooms indoors by floating them in a shallow bowl

Camellias’ ideal growing conditions are not unlike those of azaleas and so make great planting partners. Specifically, they require a loose, well-amended, acidic (6.5 pH) soil that is moist without remaining soggy, and little competition from other plants’ roots. Their roots have high oxygen demands, therefore are pretty shallow. Cultivating and under-planting around the roots of camellias is not recommended.

Preferring semi-shade they can be planted under tall deciduous trees that do not have an aggressive root system and pines. C. sasanqua is better able to tolerate a sunny location if it is not in the hot afternoon sun. Artificial shade can be created using lath or shade cloth if the conditions are too intense.

Susceptible to root-rot, you’ll want to be sure the root ball is situated so it will not eventually settle below grade. Camellias do not do well in heavy soils. In clay soils I generally recommend amending as much of the planting site as you can rather than only the planting hole. Amending only the hole in those conditions could lead to water accumulation, a sure cause of death. Finally, mulch well and think about this; the plant is essentially still in a pot until the roots break free into the surrounding soil so pay attention to its moisture needs until well established.

Larger blooms occur if only one bud is left per stem

Another important factor to consider is proper fertilization. Camellias are not heavy feeders and do not react well to over-stimulation. Interestingly their bloom time is also their dormant period and should not be fertilized then. Cottonseed meal and fish emulsion are good natural choices. Two or three feedings between April 1 and September 1 is all that is necessary.

Pruning is advantageous to control size, maintain shape and create strong branches to support the weight of blossoms. As with most plants it is always best to prune after the bloom period. Camellias also benefit from disbudding. This is the removal of flower buds adjacent to the main terminal bud, which results in a larger more robust bloom, hence the reason for judicious pruning to support the larger blossom.

Given the year ‘round beauty and longevity of these plants I would heartily give a thumbs up for you to try a few in your garden. During those dreary days of fall and winter I think you’ll be glad you did!

For more information:

Camellia Petal Blight

Camellia Blooms that Fail to Open

Rose's enthusiasm about the history of Victory Gardens is contagious

If I were alive during the original Victory Garden campaigns of WWI and WWII, it wouldn’t have taken any convincing for me to get out there and start a food plot of my own. Considering there’s a strong chance I wouldn’t be producing a television show back then, I’m pretty sure I’d have the time I needed to take care of a garden.

But as much as I’ve heard about the subject all my life, it wasn’t until doing the research for this show that I realized just how important they were to our war efforts, food security and for promoting gardening skills to children and families. Credit Pamela Price for some great Victory Garden wisdom and for the introduction to Rose Hayden-Smith, our guest historian during the first part of our show. Rose was my guest expert for a podcast I did on the subject. She was fascinating then and I knew this wasn’t the last time I’d be working with my new friend.

Rose is a walking encyclopedia about a lot of historical things but you should see her get excited about Victory Gardens. You can if you watch the episode. Rose was the very last segment we shot for season one. We flew her into Atlanta and taped our interview at The Atlanta Botanical Garden. Less than 24-hours later, she was on a plane back home; far too little time together for such a wonderful person as Rose.

People's Gardens are in every state plus some territories and foreign counries

The modern day version of Washington D.C.’s role in Victory Gardens is The People’s Garden. We had the good fortune to interview Secretary of Agriculture, Tom Vilsack for this segment. The People’s Garden initiative was enacted shortly after Secretary Vilsack took office. Now, there are gardens all over the world on USDA property. I was impressed to know that the USDA has identified food gardening to be of such a high priority for so many reasons, that they are now putting so many resources behind it.

Unlike most of our taped segments where time is rather variable as we work out the filming strategy with our guest, this day would not offer such luxuries. We had exactly 45 minutes (negotiated up from 30) to shoot the sit-down interview, our walk and talk, and get b-roll of the Secretary in his office. We were ready…and so were they. About 30 minutes before our scheduled time with him, the Secret Service agents started canvassing the perimeter. They’re easy to spot. Full suits, dark shades, nice haircuts, and the little coiled wire running up from their suit and behind one ear. At the appointed time, Secretary Vilsack along with his entourage swooped into the garden. After a few brief introductions, we were taping.

As fascinating as Secretary Vilsack is, my highlight was a VIP trip into his private office

Although I wasn’t surprised, it was amazing to see how eloquently he handled each question. While I’m very aware he’s fielded such questions hundreds of times before, I was still impressed that he gave such clear and thorough responses. But even more amazing was how he managed to stay so cool in that suit, despite the sweltering heat of the late morning in August. Not a bead of sweat dampened his brow.

The highlight of the day though was the opportunity to accompany the Secretary to his office for some final shots of b-roll with him looking all official at his desk and such. This time we were part of his entourage and it was a rush. As we walked briskly from the garden and into the USDA headquarters, we swooped right past the security guards and all their screening equipment without even breaking stride, right into a private elevator that was waiting for our arrival. The moment seemed surreal. Here I was, riding in the elevator with my two camera guys, two secret service agents and the Secretary. So cool, and so was his office. It was massive. The ceilings must have been 20 feet high at least. As the guys shot their video, I had about five minutes just to stand there and take it all in. Secretary Vilsack went about his business, signing documents and talking with his aid. The massive paintings on the wall and all the assorted memorabilia had me wondering about the stories behind each and every one.

At exactly the final minute of our appointed time, his aid casually looked up and said; “You guys have about all you need?” Taking his cue, our time was up. Even if we didn’t get what we needed, it was time to go. I haven’t been to Washington since I was a child but what a way to come back!

Be sure to listen to my podcast interview with Rose Hayden-Smith as well.

Swiss Chard Frittata

Have on hand

1 red, yellow, or orange bell pepper, halved and seeded
1 small red onion, small dice
3 cloves garlic, chopped
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper, as needed
1 small bunch Chard, leaves stripped from stems and pulled into smaller pieces
5 eggs
1 teaspoon whole grain Dijon mustard
Fresh basil leaves, as needed
Parmigiano-Reggiano, as needed

Instructions

To roast the pepper, place onto a lined sheet pan, skin side up, and broil until the skin turns black. Wrap in plastic film, or place into a small paper bag and allow to sit for ten minutes. This will loosen the skin. Using a towel or your fingers, remove the skin. Slice into thin strips and set aside.

Set the oven for 350°F

In a medium saute pan, over medium heat, add 2 tablespoons oil, plus the onions and garlic, then season lightly, and cook for one minute. Add the chard, and stir to combine. Cook and stir until the onions are transparent and the chard is wilted, 5 minutes.

In a medium non-stick oven-safe pan, over medium heat, add one tablespoon oil and heat until hot but not smoking. Be gentle. They’re eggs after all. Meanwhile, in a small bowl, whisk together the eggs, mustard, and seasoning. Pour the eggs into the pan. Using a spatula, gently pull the edges of the egg towards the center of the pan until just a little liquid egg remains, one minute. Distribute the chard mixture evenly over top of the eggs and transfer into the oven for five minutes. Remove from the oven to a cutting board. Tear a few leaves of basil over top, then shave on some beautiful strips of Parmigiano cheese, and serve with a light drizzle of oil.

Enjoy!

There has been a lot of talk lately about BPA (Bisphenol-A) and the fact that it is in most of the canning lids we use for home preservation. It raises a whole scary set of questions, like:

What is BPA exactly? Is home canning still safe? Are there other options?

Let me see if I can fill in the blanks for you here.

First of all, don’t panic. Canning is still safe! Really, truly it is. But, you will be hearing about the BPA issue in the news and as canners, we need to stay informed so we can continue to use the best methods possible.

What is BPA?

Let’s start by looking at what BPA is. Bisphenol-A is a synthetic estrogen that is used to make plastic hard and to create a coating that keeps metal from rusting. It is currently in a lot of the plastic containers and commercial metal cans we use everyday. When food is in direct contact with BPA, it is absorbed into the food and when we eat that food, the BPA goes into our bodies.

What is bad about this synthetic estrogen is that various studies have shown that it can cause serious health issues. (Everything from disrupting hormone levels to causing cancer.) These studies have also shown that even though BPA is not stored in the body very long, most of us have traces of it because we are constantly exposed through plastic. The bottom line is that it is not a good thing for us to be eating.

There has been much debate about these studies and even entire countries cannot agree on the safety issues. For example, Canada has banned the use of BPA, while the European Safety Authority has declared it perfectly safe. This week there is a conference on BPA to hash out the global consensus of the risks in using it.

So, is BPA Really in Home Canning Lids?

Yes. Unfortunately, BPA is in most 2-piece metal canning lids that come with standard canning jars here in America. It is used in the coating that prevents the lid from rusting.

So, as we are trying to do something good for our bodies (no preservatives) and good for the environment (eating locally), we suddenly discover that there is something potentially dangerous in the lid of our jar! What are we to do?

Understand the Danger:

In order to make a good decision about canning lids, we need to fully understand the dangers. We know that heat activates BPA and we are heating the lids when we use them. However, we also know that the food must be in direct contact with the lid in order to leach BPA into the food.

If we are canning properly, using proper headspace and the jars are stored in the upright position on the pantry shelf, our food should NOT be in direct contact with the lid or the BPA in the lid. Therefore, it should be safe to eat the food inside the jar.

But…there is the argument that the food can bubble up and hit the lid during processing. Yes, that is a real possibility. Although there are studies testing the amount of BPA leached when food is stored in direct contact for long periods of time, there are no studies showing BPA levels inside a home canning jar where the food might have touched the lid for a few seconds.

We have options. There are canning lids available that use a white (BPA-free) plastic lid and rubber gasket.

So, we really don’t know about that one. All we do know for sure is there is a potential danger and for some people, that is enough incentive to want to look for alternatives.

So what are our choices?

BPA-Free Lids

There are canning lids available that are made from a BPA-free plastic. They have two parts: a round, white plastic disk and a rubber gasket. You use the same metal screw top ring (that came with your canning jar) to hold them in place during processing. Unlike regular canning lids, these BPA-free lids are reusable and you can order them on line.

The USDA has not approved these lids, but that does not mean they are unsafe, necessarily. It just means that they are new on the market and there have been no USDA studies yet on their safety or reliability for holding a seal.

I have tried these lids and I can tell you that they are a bit tricky to use at first. It takes a few batches to get the hang of it and you may have some seal failures in the beginning. But once you get used to the rubber gasket, they work pretty well. They do not “ping” like a metal lid (signifying a vacuum seal) and you can’t test by pressing on the center. To check the seal, you must gently tug on the top.

The word on the street is that Ball Canning Jar company is coming out with their own BPA free lid soon. I can’t wait for that!

Other Options:

Another option to avoid BPA in lids is a Weck canning jar. Weck jars also are not approved by the USDA, but are approved in Canada where they are quite popular. They use a glass lid with a rubber gasket and clamps. They come in many beautiful shapes, but are a bit expensive and can be difficult to find except through mail order. (You can order from the link above.)

The Bottom Line:

Using standard USDA approved lids or the BPA-free lids (that are not approved by the USDA) is a personal choice. We each have to make this decision based on the type of foods we can and what we are comfortable with.

What do I use? I use both. I mostly use standard lids because if feel that if I use proper canning methods, proper headspace and my food does not touch the lid during storage, I am fairly safe from BPA. But I am also starting to use the BPA free lids more and am getting more comfortable with them. If I really want BPA out of my life, I feel I need to focus more on every commercially canned food and every plastic storage container in my kitchen. That is where the real danger lies for me because BPA seems to be everywhere.

USDA report: Update on Bisphenol A

Theresa Loe

Theresa Loe is the Associate Producer of Growing A Greener World. She is trained as a Master Food Preserver and is an expert in urban homesteading, home preservation, educational school gardens and gardening with children.

Aerial view of Thomas Jefferson's Monticello estate (image used with permission)

I’ve always been fascinated by Thomas Jefferson, mostly for the same reasons most people feel that way. But the real hook was set for me when I started learning more about him as a gardener. And the more I learned, the more I had to know. Thankfully he did a great job documenting his gardening life. His 700-page book, Thomas Jefferson’s Garden Book is a testament to that! I knew he had me when I read the whole thing in two days!

This was a garden I had to see firsthand and fortunately, his primary laboratory for all his horticultural trials was just a short road trip away in Charlottesville, Virginia at his famous Monticello. But there was no point going to see this alone. Bringing the GGW crew to tell his story as a pioneering organic gardener made perfect sense. But little did I know how hard it would be to pull this off.

Our first attempt was a bust. Due to weather delays and the associated domino affect on flight schedules, only half of our crew made it to Charlottesville for our scheduled shooting day. It was a costly decision but one that I had no control over. The cameras, our shooter, and me, were still in cities far away, with no way to arrive on location in time for filming.

The fog, although beautiful, is not necessarily a producer's best friend

One month later, on a hot August day, we were successfully back together and finally in the garden. Like all shooting days, I love to arrive before sunrise to any location to capture that magical morning light. This day was no different, with the exception of one thing: fog, heavy, thick fog.

It lingered for hours. In fact, it didn’t dissipate until after 9:AM. By then, precious time had been lost and a full day of shooting still loomed ahead. The producer in me was not happy. We knew it was going to be hot and we had hoped to record much of our interviews by now. That was not to be. Although the fog did lend itself to some incredible images and spectacular video that we used in the show, from a productivity point of view, it was not my friend.

Carl Pennington and Leonard Carter trying to ward off the blazing sun

As the blistering summer sun finally burned though the fog, the heat was already talking its toll on our crew. Director of Photography, Carl Pennington spent much of the day donning a large cover over his head that we use to hold our collapsible reflector, and by mid-day, co-host Patti Moreno even had a first of the season wardrobe change.

By the end of the day, our dedicated crew pulled off yet another feat, completing what turned out to be one of our favorite episodes of the year. With the natural beauty and history of Monticello, combined with the great guest hosts in Peter Hatch and head gardener, Pat Brodowski, the show was packed with history of Jefferson’s gardening life, beautiful to watch and we even managed to throw in a couple DIY segments.

All’s well that ends well, and this day was certainly worth waiting for. All in all, a very good day indeed.

Raising the tree canopy allows for increased light penetration to the ground below

By JOE LAMP’L

One of the most important outdoor activities I save for the dormant months is to limb up my trees. I have a lot of them, and left unchecked, they could easily shade out my entire yard. However, with some selective pruning, I am able to enjoy the beauty of the trees, and still allow enough light to filter down to my lawn and other plants. The light filtering through is sufficient to keep my turf lush, and my sun loving plants happy.

This annual or semi-annual exercise is well worth it. I am constantly getting comments from other gardeners at their surprise at how well my lawn and other plants do, with so many trees. Limbing up your trees can be a do-it-yourself project but I don’t advise it. The older I get, the more inclined I am to hire a professional. There are several things to keep in mind if you decide to have your trees limbed up.

Which Trees to Prune

As you survey your landscape, examine all the trees that affect sunlight reaching the ground. In woodland areas, you won’t need to do any pruning. However, in areas where your plants are looking leggy, or you are trying to grow grass, or if certain shrubs just are not flowering like they should, you’ll need to see what you can do to bring more light to the ground. Short of cutting the trees down, limbing up is the next best thing.

I like to remove as many of the lower limbs as possible. The higher I can make the canopy, the better. Be sure to keep in mind the aesthetic consequences of these cuts. You’ll be surprised that once the job is done, you won’t even miss those limbs and your trees might even look better if proper attention is given to uniformity during the pruning process.

One other item to consider in deciding which limbs to remove, is think about where you do want limbs to shade certain plants. For example, I have a bed of azaleas that happily grow under several tall trees. But there are several lower branches of these trees that need to be limbed up. However, I don’t want to remove the branches on the west side of the tree, because they provide shade and protection to my azaleas below from the harsh, late afternoon sun. In this case, judicious pruning is best.

Hire a Certified Arborist

There was a time when I would tackle this limbing-up project myself. Now that I am older and wiser, I realize this job is best left for a professional, “Certified Arborist”. Mature trees are not easily replaced and an improper pruning cut could lead to its demise. Certified Arborist have the training and equipment to get the job done right, while protecting your trees. You can find them listed in the phone book under Tree Care, etc. Look for the “Certified Arborist” logo or designation by their name.

Buyer Beware

Stay clear of economy tree services. Just because someone has a chainsaw and a pick up truck, doesn’t mean they know what they are doing. Rather, their interest is likely in getting the job done as quickly as possible, with little to no regard to the long-term health of your trees. If your hired help pulls out tree climbing spikes to prune your trees, send them on their way. These are very harmful to trees and should only be used for complete tree removal.

A true Certified Arborist will have credentials. Ask to see them. In all cases, you’ll want to inspect that they have the proper insurance. The professionals pay dearly for this, and they expect you to ask.

And, If these were not enough reasons to hire the work out to a professional, consider the consequences of even one fall from a ladder. No matter how much you think you’re saving, it is not worth it!

First line of defense? Spray them off with water and they become the tasty meal

By JOE LAMP’L

This is a question I get all the time.  ”Every year in the middle of the summer, I get hit with aphids which attack my squash and string beans. What can I use to control them”?

Aphids can not only wipe out some of your vegetable plants, but they are very bad about spreading disease to other plants in your garden. Here are a few suggestions. First, keep on the lookout. They can spread and multiply quickly, but they tend to travel in thick groupings so they are not too hard to spot if you are looking. The first line of defense should be a stiff spray of water. Believe it or not, this is very effective. They are blasted off and become a tasty meal for other beneficial insects or birds that might be nearby. Just be careful that the water stream is not so strong that is damages your plants.

Next, be sure to have lots of lady beetles and lacewings around. They are both crazy about aphids. As long as there is a food source around, like aphids, the beneficial bugs will have no reason to leave. You can even order these insects in catalogues and online if you don’t have any in your garden. Try The Beneficial Insect Company.

If it is practical for you to do so, you can also use a barrier, such as a floating row cover during part or all of the growth cycle. However, this would not be practical for string beans or squash.

Then, if your problem is not going away, you may need to resort to organic sprays. My first choice would be insecticidal soaps. Note that these will also kill beneficial insects. Use sparingly. These soaps have varying degrees of toxic properties to plants. Apply either in the cool of the evening or early in the morning for the least plant damage. You can buy or make your own. Just add from one teaspoon to several tablespoons of liquid soap, such as Ivory to each gallon of water. Start with the lesser concentration first and see if you need to strengthen it. Avoid using detergents. Keep it as simple and pure as possible. But, if you want to boost the effectiveness, add a tablespoon or two of cooking oil as well.

Finally, here is a recipe for an effective, organic all-purpose insecticide:

All-Purpose Insecticide

1 bulb of garlic
1 small onion
1 tablespoon cayenne (red) pepper
2 tablespoons liquid soap
1 quart water
Spray bottle

Finely chop onion and garlic; mix with tap water; add cayenne pepper; let sit for one hour, then add soap. Mix well. When foam subsides, strain into spray bottle. Keep refrigerated. Good for 1-2 weeks.

When looking to fill a gap; consider shopping in your own garden

By JOE LAMP’L

I have good news. Free plants are all around you, ready for the taking. All you need to do is divide them. To divide a plant means to dig it out of the ground and separate the parent plant into smaller sections. It’s not only an economical way to acquire additional plants; it can also be necessary to control size, or to rejuvenate it.

Armed with the knowledge that many perennials should be divided every few years for health and aesthetics comes in handy when eyeing your neighbor’s prized daylilies or coveting a fellow gardener’s hard-to-find hostas. Convincing them of the advantages of division can often make or break your success in a triumphant hosta heist or other perennial bounty.

Division is necessary for many perennials to grow and look their best. Otherwise, they can become over crowded as the plants grow out from the center above and below ground. Soil nutrients become depleted and air circulation towards the center is reduced.

Fall is the ideal time for division of most perennials but allow four to six weeks for plants to establish before the ground freezes. By now, active growth is waning, flowering is complete and the plants are settling into dormancy. Energy sources are diverted from foliage into roots and below ground reserves. Plants removed from the soil at this time don’t have the same demands as other times of year and can adapt more easily to being divided and replanted elsewhere. In the spring, they should emerge as strong and viable plants.

A good-sized clump can be sectioned into multiple pieces. However, it is important to preserve as much root tissue as possible for each division that you will transplant. This can be accomplished using several types of tools. A sharp knife, machete or a flat shovel or spade make quick work of slicing a perennial clump into multiple pieces. You can also combine two spading forks placed back to back into the clump to pull the roots apart for larger plants.

Place your new sections into other garden beds or containers as soon as possible. One of the biggest enemies to division demise is the failure to replant the separated pieces before they dry out and become unviable.

Place the new section into the soil at the same level it was growing in its original location. I prefer to enrich the soil with a small handful of bone meal and a larger portion of compost. Mix this around the root zone. Bone meal enriches the soil slowly. It contains phosphorus and is good for root stimulation without inducing new shoot or foliage growth. Compost is always good for improving soil and adding important nutrients.

To finish the project, backfill with the existing soil and water thoroughly to hydrate the roots and eliminate air pockets. An important finishing touch is to add several inches of mulch over or around your new divisions. Mulch helps keep the soil moist, temperatures more consistent and reduces the chances of cold weather heaving.

It is great to know that dividing most perennials is actually good for them. Not only does it provide an inexpensive and easy way to increase your plant collection, but it also helps to keep the plants healthy and looking their best too.

Yellow sticky traps are effective in greenhouses and indoors

By JOE LAMP’L

Organic pest control methods are generally less environmentally damaging and toxic. Whenever possible, you should use the least toxic method first. There are some very effective natural pest control treatments available. The good news is, with the proper preparation and cultural practices, rarely if ever will you need to get beyond the first few levels of defense.

The first step in controlling pest is to create the most hospitable growing environment for your plants. A healthy garden is the single best organic pest control treatment there is. It creates biodiversity. So, without the need to apply any sort of treatment, beneficial insects are doing your pest control for you.

Although beneficial insects are incredibly effective, you’ll likely have to have a bit of tolerance for some pest damage. Organic methods typically are not as fast acting, and yet can be every bit as effective as synthetic controls over time.

With any pest control treatment, the first step is to identify the offending pest, and target a control method that affects just it. You don’t want to apply a non-selective chemical that may kill beneficial insects as well! There are a good number of organic options available, and some are more specific to certain pests than others. Here are some of the more popular options in order of least to most toxic.

Microbial Insecticides

These insecticides cause the pest to get sick, are very specific to the target pest, and do not harm beneficial insects, nor are they toxic to mammals. One of the most popular choices is Bt (Bacillus thuringiensis). I use this whenever necessary to treat a number or worm larvae from hornworms to cabbage loopers, and cutworms. The bacteria in Bt paralyzes the digestive system of the larvae, and within a couple of days, the pests are dead. If there is a downside to this type of insecticide, it’s that it is not as fast acting as you might like, but it is very effective and well worth the tradeoff.

Insecticidal Oils

These oils work by suffocating the pest. The oil coats them with a petroleum-based liquid, cutting off their oxygen supply. This method of control has been around for a long time. It is primarily used to kill the eggs and immature stages of insects. These products are very effective because they spread so well, and break down quickly. However, these oils can and do affect beneficial insects, but are less toxic to them.

Oils are often used to control aphids, scales, spider mites, mealy bugs, psylla, and some other insects. These oils can harm your plants and trees, primarily leaf damage, so be sure to read the directions that come with the packaging.

Never spray these oils on a hot day, usually over 85 degrees, and its best to spray a small area of your plants first. After a few days, look for any damage from the oil, before commencing with a larger application. If no damage is observed then continue spraying, coating the top and bottom of all leaf surfaces.

Diatomaceous earth

For your safety use only 'natural grade' DE

This product is the fossilized silica shells of algae. Although these shells are microscopic in size, they’re covered with sharp projections that cut and penetrate the cuticle of an insect. This causes the pest to leak vital body fluids. The result is dehydration and death. The unique aspect of diatomaceous earth is that it is not a poison that causes the damage, but the physical abrasiveness of the dust.

DE is effective against soft-bodied pests including aphids, trips, whiteflies, caterpillars, root maggots, slugs, and snails. However, DE is non-selective, and will potentially kill beneficial insects as well. Apply DE to the soil for ground dwelling pests, and to the foliage for other pests. DE adheres best to moist foliage, so application is best early in the morning, when leaves are wet from dew, or after a rain. Be sure to use “natural-grade” vs. “pool-grade” DE. It contains additional chemicals, which can be harmful to humans and mammals if inhaled. In either case, it’s a good idea to wear a dust mask whenever working with any dusting agent.

Insecticidal Soaps

These soaps utilize the salts and fatty acids within them to target many soft-bodied pests including aphids, whiteflies, mealy bugs, earwigs, thrips, and scales. The insecticidal soaps penetrate the soft outer shell of these and other pest, causing damage to the cell membranes. They then begin to breakdown, resulting ultimately in dehydration, and starvation.

These soaps can be phytotoxic to certain plants, so be sure to test a small area, before applying on a larger scale. The other downside is that soaps can be toxic to beneficial insects as well, so use them sparingly, as with any pesticide. Insecticidal soaps have not shown to be toxic to humans and other mammals.

Neem Oil

Neem is a broad-spectrum insecticide, acting as a poison, repellent, and deterrent to feeding. In addition, it also sterilizes certain insect species, and slows or stops the growth cycle of others. Neem comes from many parts of the Neem tree, which is native to India. Neem is applied as a foliar spray, or soil drench. It is used to kill a wide range of pests, including aphids, thrips, loopers, whiteflies, and mealy bugs. One unique aspect to this biological agent is it’s systemic properties. Plants take up the neem extracts through plant foliage and roots, where it is present in the plant tissue. Consequently, neem is also effective against leaf minors, which are usually not affected by other non-systemic foliar sprays.

Generally, neem must be ingested to be toxic, and is nearly nontoxic to mammals. Although it breaks down quickly, you should spray neem only when necessary, and only on plants known to be affected. In this way, you will minimize the damage to beneficial insects.

Understanding the difference between bacteria, fungus and virus will help with the diagnosis

By JOE LAMP’L

Plant diseases can be difficult to diagnose. So often, they display the same symptoms as plants that are perfectly healthy, except for stresses imposed upon them by our poor cultural practices. When a plant is diseased, it is because of a bacteria, fungus, or virus. A better understanding of each will help you diagnose and treat the problem if possible.

Bacteria

Not all bacteria are bad for plants and soil. In fact, most are beneficial, and there are millions! However, there are approximately 200 types of bacteria that cause diseases in plants. They are most active in warm and humid environments, so this is when you’ll see the most evidence of their presence.

There are several symptoms of bacterial infection. One is leaf spot. In this case, the bacteria that attacks the plants, produces a toxic chemical that kills the surrounding plant cells. The plant then reacts defensively by killing off the surrounding plant cells, thereby isolating the infected cells. In some cases, these dead cell areas drop out, creating what looks like “shot holes” in the leaves.

Bacteria can clog the plants ability to deliver water and nutrients to the rest of the plant. Eventually the plant begins to wilt or droop. This process can occur rapidly, and within one day, you can see a dramatic decline in your plants.

Other symptoms cause the plant tissue decline, such as in cankers and soft rot, which are sunken areas produced by dead plant tissue. In other cases, abnormal growth is the symptom, referred to as galls. Plants respond to these bacterial invasions by producing a rapid abundance of new cells. This is often evident is unusually large, misshapen growths somewhere on the plant or root.

Bacteria can spread in several ways, including insects, splashing water, other diseased plants, or tools. They enter plants through tiny openings either through damage, or cuts, but also through natural opens in the plant itself.

Once plants are affected, they can be difficult to control. Remove infected plants or parts immediately from the garden. Do not add these parts to your compost pile. Instead, destroy them. Once present, controls options are limited. Copper based sprays provide some help, but are not a cure. Bacteria are best controlled as a preventative measure, treating plants before damage is even present. Additionally, good cultural practices are always helpful. This includes sanitation of equipment, and removal of all plant debris.

Fungi

Like bacteria, many more fungi are actually good for the garden. But, unlike bacteria, there are thousands of fungi that are harmful to plants. For this reason, you are likely to encounter fungal problems most often. Because fungi are present in the soil and above ground symptoms of fungal attack can appear above and below ground. These include rotting or dead roots, or large swelling on roots below ground. At the soil level, new seedling stems can rot and flop over. Above the soil line, plants can display leaf spots, mildews (white or gray powdery patches on foliage), rusts, and wilts.

Fungal spores are very small and light, and can travel great distances through the air to infect other plants or trees. They are also spread by water, animals and insects, and people.

The best way to prevent fungi from attacking your plants is to buy disease resistant varieties whenever possible. Other ways include minimizing the amount of water contacting foliage. Water at the soil level and early in the day. This allows foliage to dry out quickly, should it become wet. It’s also helpful to provide good air circulation through proper spacing between plants, and pruning.

To control fungal outbreaks, as with bacteria, remove all infected plant parts, or plants. You may also choose to apply a fungicide. There are many products available for treatment, organically (copper, sulfur, and baking soda are common) or synthetically. These treatments are best at preventing the germination of new fungal spores, so applications before outbreaks occur will provide the most effective control.

Viruses

Even viruses on occasion can be beneficial, but for the most part, they are bad news in the garden. They can persist for many years, before they appear as a problem, and when they do, they often show up in one of a few primary ways. First, plant foliage may appear yellow, or they may appear as mosaic patches of yellow, light green, or white. Next, the plant may appear stunted. In addition, the plants are often misshapen or malformed. Specifically, the leaves may be rolled, or swollen or puckered, or they may be abnormally narrow.

Unlike bacteria and fungi, viruses are not spread by water or wind. Instead, they must physically enter the plant. One of the most common vectors of viruses are insects. Insects feed on infected plants and transmit the viruses to healthy plants when they feed again. Other ways include plant propagation, contact by humans, and infected seed.

Unfortunately, once infected, there are no chemical treatments for eliminating a virus. Once detected, you should remove all suspected plants. Although this can seem like drastic measures, it is the most effective way to reduce continued spread. It is difficult to prevent viruses from affecting your plants. Your best efforts will be to look for virus-resistant cultivars, provide physical barriers, such as floating row covers, or to actively eliminate vectoring pests from entering your garden.

Place a birdbath where birds can easily escape to cover

By JOE LAMP’L

Ever wonder where wildlife goes to get the water they depend on for survival? Natural water supplies are of course the obvious first choice but in the face of increasing drought and shrinking sources, that option is not as easy to come by anymore.

Almost all wildlife can be found within a couple of miles of a water source. But as limited sources dry up, animals can be reluctant to leave their only known supply. Rather than searching out for new sources, they stay put and in many cases, die of dehydration.

At home, we may not be faced with the harsh realities of nature’s survival of the fittest, but water shortages are still a reality and so are suburban and urban wildlife. Birds are the obvious consideration. Provide a watering spot for them to enjoy, and you will no doubt take pleasure from it as well.

Even a simple birdbath can attract a number of birds just in the first few hours after you fill it. I have enjoyed many hours watching the birds splash and groom themselves in the small pool outside my office window. I like knowing the water I’ve placed for them is a safe and essential respite for my feathered friends.

If attracting birds to your backyard habitat is important to you, here are a few things to know will make the experience more enjoyable for you and the birds.

Provide shallow water that birds can easily drink from and bathe in. Envision birds, splashing in puddles after a rain. Birdbaths are the obvious choice, but even a shallow ledge just a few inches deep in a water garden or a shallow stream serve the purpose. This way you may attract varieties of birds that need a ground-level water source.

Other birds, such as those that visit a feeder, like chickadees, finches, and cardinals, often feel safer from a loftier position of two to three feet, especially if there are hiding places for the enemies that prey on them. The additional height gives birds an advantage because it’s harder for them to take to the air when they’re wet.

But a fancy water feature is not necessary. The most basic, concrete birdbath on a pedestal works great to draw those birds with preferences for a water source at greater altitudes!

A flat rock, placed just in the center of a bird bath, can create a welcomed island of safety for birds as they survey their surroundings from a slightly more secure position. A flat stone placed just so its top is at the water level is an ideal height.

The sound of running or dripping water is irresistible to birds and providing it will afford you the best chance of attracting their attention. Specially made drippers can be attached to the side of birdbaths or water features if you can’t supply the sound in any other way.

There also exist “misters” that spray a fine mist on plant leaves for birds that bathe by rubbing themselves against wet leaves such as hummingbirds or warblers. But don’t worry; they use far less water than sprinklers although they work in much the same way. Included in the array of bird attracting accessories are battery operated “wigglers” which keep the water in constant motion. These not only help keep the water from becoming stagnant but the agitating action acts as a mosquito deterrent as well.

Ponds are a big attraction

Water features on a somewhat larger scale such as a small pond or waterfall are magnets for attracting various other forms of wildlife. Within weeks, you’ll likely find raccoons, turtles, toads, frogs, hawks, owls, herons, butterflies, dragonflies and of course more birds, creating a fascinating mini-water ecosystem.

And don’t forget that once frozen, these water sources might as well be dried up. In areas of the country where the water freezes, look for bird bath heaters and de-icers. No matter what time of year, a fresh water supply is necessary and appreciated.

Reinvigorate your tired lawn or start from scratch? Here's what you need to know

By JOE LAMP’L

Summer’s end is often a welcome time for many, especially if you enjoy gardening and working on your home landscape. The cooler post-summer weather is just what many of us need to become reinspired and head back out into our yards.

Early to mid-fall is a great time to take on the important job of renovating cool-season lawns. The soil is still warm and yet the air is cool; the perfect combinations for grass seeds to germinate and turf to take root quickly.

The question often arises on whether to work with an existing yet run down lawn, or simply start from scratch. My guideline is if the lawn is still 50% intact, work with it by renovating. Otherwise, starting over or replacing the existing lawn usually achieves the best long-term results.

Begin in early September by spraying the lawn with a non-selective herbicide. The active ingredient of glyphosate, sold as Roundup and other names, works well. With renovations, spot spray the problem weed areas only. If you’re starting over, you may need to apply two applications to eradicate the grass and weeds. Be sure to only spray when it is very calm to avoid the adverse consequences of chemical drift.

A week after the last spray application, begin the makeover process. Prepare the soil to readily accept the seeds or sod by making it loose. If starting from scratch, a tiller is an ideal tool for this job. The tines will turn the soil over several inches deep and improve drainage. For renovations, a “core aerator” is the most practical tool for preparing the soil. This device extracts cores from the soil and allows for better aeration, compaction relief and improved drainage.

In either case, this is also the best time to improve the soil by adding or incorporating amendments such as compost, leaf mold, manure, lime and fertilizers. The best way to know what nutrients to add is to refer to a soil test through your county extension service. It also provides important information regarding the soil pH level and instructions for bringing it into optimal levels.

Next, add seed or sod, depending on the level of makeover you’ve chosen. For seed, apply it at the rate suggested on the bag. Use a criss-cross pattern with the spreader to ensure adequate coverage. For sod, lay it down in rows, alternating the seams from row to row. For either case, a rented water-filled barrel roller is a good tool for making sure the seeds or turf has good contact with the soil. Last, keep the seed or sod moist until it is established, usually with several light waterings throughout the day.

After your new lawn is established, it should receive about one inch of water per week in the absence of rain. A second application of lawn fertilizer can be applied about six weeks after the first application. This will provide all the nutrients your new lawn needs to grow strong and thrive well into the new year.

A lush, healthy cool season lawn is a joy to see year round and especially in months when not much else is growing. A few important steps taken now will make your lawn the envy of the neighborhood and make your spring lawn care even easier.

Even though certain death is imminent trees are still topped indescriminetly

By JOE LAMP’L

They’re everywhere; trees disfigured and dieing from years of abuse. Specifically, I’m referring to the misguided practice of tree topping. Also known as pollarding, stubbing, dehorning, heading and several other terms, it has risen to crisis proportions nationally over the last decade.

Topping is considered the most harmful tree pruning practice known. In fact, it’s regarded as such a serious crime against nature, one organization’s major efforts over the past two decades has been to stop this “torture and mutilation”.

That group, Plant Amnesty was founded in 1987 by Cass Turnbull of Seattle, WA. This nonprofit uses a unique blend of humor and controversy to raise public awareness of these “Crimes Against Nature” committed in our own backyards. Yet despite more than 20 years of spoken and written information, it remains a common practice.

According to The International Society of Arboriculture, the most common reason given for topping is to reduce the size of a tree, either because it has become too large for the property or a perception that it may pose a hazard. Ironically, topping is not a viable solution to reducing size or hazard.

Topping Stresses Trees

When a tree is topped, up to 100% of the leaf bearing crown is removed. As leaves are the food source for any tree, the absence of this food supply can temporarily starve the tree.

As a defensive action, the starving tree responds by rapidly sending out multiple shoots from latent buds below each cut. This action is the tree’s survival mechanism to put out a new flush of leaves as soon as possible. Moreover, if the tree does not have sufficient stored energy reserves to respond in this way, it will seriously harm the tree, even leading to its premature demise.

Topping Does Not Control Size

As new shoots grow to desperately replace their food making factory, they do so rapidly, sending up numerous “water sprouts”. In some species these new shoots can grow up to 20 feet in one year. Trees will grow back rapidly and they don’t slow until they reach about their original size. It only takes up to a few years for that to happen.

Topping Does Not Make Trees Safer

The new growth that rapidly ascends from latent buds just below each cut is only anchored in the outermost layers of the parent branch. These weak attachments will never have the structural integrity of the original branch and can break off easily, even years later when they are large and heavy.

When proper pruning cuts are made (just beyond a branch collar at the branch’s point of attachment), healthy trees are genetically equipped to close the wound. Improper cuts from stubs or topping don’t heal as readily and may not be able to close. The exposed wood creates decay, entry points and pathways for pests, diseases and destructive organisms to move into and through the branches.

Topping is Expensive

Recall that as a tree is topped, it rapidly grows back, although with thinner, weaker branching. Topping to reduce size is a vicious cycle. Each cut sprouts multiple new branches and the conditions become exponentially problematic with each cycle. Eventually, when the tree dies because of the effects of the cumulative stress and damage, even more money will likely be spent to remove it.

The Best Alternative

When the occasion arises and it becomes necessary to modify the height or spread of a tree, consult or hire a professional arborist. An arborist will determine the type of pruning that is necessary to maintain or improve the health, appearance and safety of your trees.

Certified or professional arborists won’t use tree-damaging climbing spikes unless they are removing the tree completely, they don’t list topping as a service in their yellow pages ad and they’ll never suggest it to you as a solution, because it’s not!

Reduce the pressure on landfills and add valuable nutrients to your soil with leaves

By JOE LAMP’L

A hint of fall is in the air. The mornings are cool and crisp, the leaves are starting to change colors and college football is in full swing. It’s clearly my favorite time of year. But in spite of these reasons, those aren’t what make it so for me.

As lovely as hardwood trees appear with their leaves in glorious shades of red, yellow, orange and rust, my favorite part of this season is after they have fallen. The now brown leaves begin to blanket my lawn and beds and I know that it is compost time!

No, I haven’t lost my mind. I don’t relish the work of clearing off those leaves any more than you do. But, I do have a deep appreciation for what they will mean to my garden and landscape a few months from now and for that reason, I am happy to prepare the way.

I suppose it goes back to that old saying; “beauty is in the eye of the beholder”. Where most people see leaf debris as just that, along with hours of raking, bagging and hauling, I see garden beds blanketed in rich organic compost. These leaves contain 50-80% of the nutrients those trees extracted from the earth before they fell to the ground. I will use them to replenish the soil and nourish all that grows within it.

I know earthworms will feast on this debris, then burrow deeper into the soil depositing that matter as castings, adding even more valuable nutrients, oxygen and drainage in the process. Beneficial fungi and bacteria will assist in the decomposition process, consuming this raw leaf material and returning it in a nutrient-rich form that can be utilized by plant and tree roots more efficiently and effectively than anything man has ever created.

Mere months after these shredded leaves are applied around my garden, they’ll transform into matter that promotes the life of soil dwelling organisms which in turn fortify my plants and trees to be more pest and disease resistant.

And have you ever stopped to consider that no matter or how poor the soil is what condition soil is in, compost will help make loose soil retain moisture and compacted soil drain better? Although there is an answer to that question, sometimes just knowing that it works is just as good as knowing why.

I see the opportunity to reduce landfill waste by 20% since that is how much space our yard debris occupies of these facilities. Rather than viewed as unnecessary trash, these leaves and other grass clippings could be going into our own gardens to enrich the soil while reducing the need for supplemental fertilizers and other harmful chemicals.

Yes, in a few weeks, I’ll be gathering up and shredding not only the leaves falling from my trees, but from my neighbor’s as well. I also have the landscaping crews ready to bring me the leaves they’ve collected from their jobs too.

What leaves I don’t spread into the beds, I’ll store somewhere else in my yard. I’ll worry about that later. But for now, bring me all you have. It’s my organic fertilizer, multi-vitamin and soil conditioner all-in-one, it’s plentiful and it’s free. It doesn’t get any better.

Why do leaves change color?

Why do leaves fall?

Look for this logo to ensure you are getting mulch that is safe from chemicals or toxic substances

By JOE LAMP’L

What’s in your mulch? Consumers concerned about what might be in their mulch, especially when it comes to hazardous materials such as the chemicals used for treating wood, now have a valuable resource.

More and more people are making an effort to be more environmentally friendly, from the cars we buy to the food we eat. But have you ever thought about mulch? That’s right, mulch.

Did you ever think about that organic garden of yours just might be topped off with a nice thick layer of arsenic or chromated copper arsenate (CCA for short) or any one of many not-so-organic chemicals. The potential health risks are sobering and beyond the scope of this mention.

However, now you have a friend in the mulch and soil industry. In 2004 The Mulch & Soil industry adopted standards prohibiting the use of CCA-treated wood in all consumer mulch and soil products. The Mulch & Soil Council also developed a Product Certification program to help consumers identify mulches and soils that comply with industry standards and contain no CCA-treated wood.

MSC supports and encourages wood recycling as an environmentally friendly practice when it is done correctly. However, removal of all CCA-treated wood and other potential contaminants must be a required part of responsible wood recycling.

Certified mulches and soils can be found at major retailers and garden centers across the country. They are identified by the MSC Certification Logo on the package and are listed on the MSC Web site.  More about mulch.

Watch the video

Quick Veggie Stir-Fry

Have on hand

extra-virgin olive oil, as needed
1/2 small red onion, small dice
1 stalk celery, thinly sliced
1/2 red bell pepper, seeded, small dice
1 tablespoon minced fresh ginger, peeled
3 garlic cloves, chopped
1 cup sugar snap, or snow peas
1 cup broccoli florets
1 medium carrot, peeled and thinly sliced
4 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch dissolved in 2 tablespoons water
freshly ground black pepper, to taste
Rice, already cooked, for service
Bean sprouts, garnish
Cilantro. garnish
Crushed peanuts, optional

Instructions

In a very large saute pan over medium-high heat, add two tablespoons oil and heat until shimmering. Add the onions, celery, red bell peppers, peas, garlic, and ginger. Stir to combine, and cook for 2 minutes. Remove from the heat to a side plate. Return the pan to the heat, and add 1 tablespoon oil. Now add the broccoli, carrots, chicken stock, plus the cornstarch slurry. Bring to a boil, and cook for 30 seconds. You will see the sauce thicken quickly. In a small bowl, combine soy sauce and honey to create teriyaki sauce. At which point, add the other vegetables back into the pan, along with half of the teriyaki sauce. Stir to combine, and season to taste with pepper and additional teriyaki sauce. Serve over the rice, topped with sprouts, cilantro, and optional crushed peanuts.

Getting your spring vegetable garden off to a good start

Soil prep for the vegetable garden

Download Joe’s eBook – Abundant Harvest

As luck sometimes goes, the much needed rain fell on our shooting day at Suzanne's home

Having just come off an incredible day of shooting less than 24 hours prior at the Rodale Institute, we were ready to ride that wave for another productive day taping of our next show. But it wasn’t to be. Our assignment was to shoot most of episode 124, dealing with natural pest control with Suzanne Wainwright-Evans at her fabulous farmhouse just outside of Allentown, PA. Suzanne is an expert in ornamental plant entomology and she’s fascinating to listen to when talking about her favorite subject: bugs. (Be sure to listen to my podcast conversations with Suzanne here and part 2 here)

Unfortunately, our day started out wet, very wet. After such a gorgeous day for the Rodale shoot, this was a drastic contrast. But not to be deterred and always the optimist when hoping for a break in the weather, we proceeded to Suzanne’s house, undaunted. Ironically, the summer has been a particularly dry one in these parts with only two days of rain in three months…until today.

The Buglady's 'laboratory'

With a crew of six and no place to go, I was getting antsy by 9:AM. It normally takes at least a full day to complete a show, usually longer. So naturally, I was ready to “shoot “ something. Fortunately, part of what we were showcasing this day was Suzanne’s home laboratory where she shares her kitchen counter with a laptop and high-powered microscope. Here, she conducts all kinds of bug observations and captures their behavior with hi-resolution photos and videos. For the uninitiated, it might seem like an odd site to invite so many bugs into your kitchen. But for Suzanne, it was just another day at the office, literally.

If we could have made an entire show out of bug videos, we would have. We certainly had enough footage. But in the interest of telling the story we had laid out in the script, this kitchen scene was only a small part of the episode. And the rain kept falling. Throughout the day, I wrestled with when to start shooting the rest of the show, if at all, assuming the rain never stopped. Although we had planned on using the following day to complete the final part of the episode before departing to the airport, it now appeared we’d be taping nearly the entire show in record time…assuming it stopped raining.

Try as we might we were just not able to shoot anything outside at Suzanne's

Unwilling to settle for grey skies, less than exciting visuals, and the sound of raindrops hitting overhead umbrellas as we tried to “make it work”, I opted to forego shooting anything else this day. It was a risky move. By putting all our chips into the following day, I was assuming it wouldn’t be raining and everything else would fall into place. It had to.

Once the decision was made to wrap shooting for the remainder of the day, things got better. No, it never stopped raining. But with nothing else to do, we enjoyed the company of our crew and hosts. We were treated to a fantastic meal served from the grill thanks to Suzanne’s husband, William, and accompanied by good wine and plenty of laughter. The day had turned out to be quite a success after all. And as things always do, the following day worked out beautifully. We were able to complete every part of the script, just in time to race to the airport to catch our flights. Episode 124 was in the can, along with another great memory of life on the road for our Growing a Greener World crew, season one.

Homemade Fresh Corn Succotash

Classically speaking, a succotash will always have lima beans listed as one of the ingredients. That said, I feel that lima beans tend to get a little chalky in texture when they begin to cool, which is why I use either black eyed peas, or even black beans for my recipe. Fresh, frozen, or canned will all work in my recipe.

Have on hand

Extra-Virgin Olive Oil, as needed
1 medium red onion, small dice, 1 ½ cups
1 bell pepper, 1 red, yellow, or orange, seeds removed, small dice
1/8 teaspoon red pepper (dried chili) flakes
3 cloves garlic, chopped, 1 tablespoon
½ teaspoon freshly picked thyme
Corn, 3 ears, kernels cut off, approximately 1.5 cups
Tomatoes, 1 pint, cherry or teardrop (each tomato halved), or 1 large tomato, cored, small dice
Kosher salt and freshly ground black pepper, to taste
1 can black eyed peas, rinsed and drained, or 1.5 cups shucked peas, cooked until just soft
1.5 tablespoons white wine vinegar
½ cup, Parsley, chopped
½ cup Basil, thinly sliced
Parmigiano Reggiano. Not pre-grated.

Instructions

In a large sauté pan over medium-high heat, add 4 tablespoons olive oil, and heat until shimmering. Add the onion and cook until just beginning to soften. Next, add the bell pepper, red pepper flakes, garlic, and thyme. Stir and cook for one minute. Add the corn, plus the tomatoes then season lightly. Cook for approximately 5 to 7 minutes: sauté, or stir occasionally until the vegetables begin to soften. Stir in the drained peas, plus the vinegar, then season to taste. Lastly, fold in the fresh herbs, drizzle with olive oil, and top with freshly grated Parmigiano Reggiano.

Makes approximately 10 cups

In warmer months chlorophyll masks the potential colors of Fall

By JOE LAMP’L

Even if you live in the most tropical of climates, where summer is your only season, you still can’t help but marvel at the splendor of a brightly colored autumn vista. So, what’s behind this annual event? Why do leaves change color every fall and why are some years more vivid in color than others?

To understand what’s involved each fall in the transformation from a sea of cool green to a kaleidoscope of red, orange, yellow and every shade in between, it is helpful to know two important points. The timing of leaf color change is primarily affected by the calendar and the intensity is a product of three main factors: color pigments, length of night and weather.

First are the pigments. There are three most responsible for leaf color. Most of us are familiar with the first, chlorophyll. You know it as having something to do with providing the basic green color found in leaves and grass. It’s required for photosynthesis, the chemical process that allows plants of all sizes to use sunlight to produce food.

During the warmer months when plants are actively growing, the chlorophyll pigment dominates the color we see in leaves. However, another pigment is also present at this time, carotenoids. They produce the yellows, oranges and browns. But because chlorophyll is so dominate as a pigment, it is not until fall, when the photosynthesis process shuts down that carotenoid pigments begin to become apparent. Eventually the photosynthesis process ceases and all chlorophyll is depleted, eliminating the green color completely from certain leaves and allowing the carotenoid pigments to take center stage.

A third pigment, anthocyanins are not present in leaves until autumn. Warm bright days of fall produce lots of sugars in the leaf. But as the days shorten and the nights cool, these excess sugars are trapped in the leaf as veins leading into and out of the leaves gradually close. The combination of bright light and trapped sugars stimulate the production of the anthocyanin pigments. They produce the vivid shades of reds and purple and the many hues in between.

The next factor contributing to fall leaf color is the longer nights. Days become shorter, reducing the amount of sunlight available for plants to photosynthesize. This is nature’s way of signaling plants that winter is on the way. Energy begins to shift from food and energy production into storage and reserves. As the photosynthesis process slows down in response to shorter days, so does the production of chlorophyll. In the absence of the dominant green pigment, carotenoid and anthocyanin pigments light up the fall landscape.

The third factor and the one most responsible for the intensity of autumn color is the weather. The most brilliant fall displays are the result of a warm wet spring, a mild summer, bright sunny autumn days and cool but above freezing nights. When this combination comes together, the result is the most vivid color exhibition.

So, as you think back on this season’s display of color, hopefully you were rewarded with exceptional views. And next spring, when it’s warm and wet, be happy. It may be the makings of a spectacular fall!

Podcast: Why trees shed leaves in fall

Fall Leaves are a Gift to Gardeners

Using fall leaves as compost

Fall is the best time to assess your garden and plan ahead for Spring

By JOE LAMP’L

is an exciting time to be in the garden. Yes, it is the end of the current growing season but it’s the start of next year’s garden as well. But getting the best results next season and beyond begins with steps taken now as we clean up, clear out and get ready for spring.

First, it helps to understand why the clean up process is so important. Many pests and diseases will over winter in plant debris, if they’re given the opportunity. Removing these habitats improves our chance of eliminating numerous future problems. So a fall garden clean up should include the following activities:

• Cut back perennials. Cutting off the dead and spent foliage a few inches above the ground in the fall will not harm the plant.

• Remove spent annuals and seasonal vegetables. Unlike perennials, annuals do not come back from season to season so there is no reason to leave these in the ground. Pull them up, roots and all, and add them to your compost pile.

• Remove weeds and leaf debris. These are common places for diseases and pests to over winter.

• Compost only the healthy material. As you remove debris from you fall cleanup projects, be sure to add only the pest-free and non-diseased plants to your compost. Destroy any diseased plant material or remove it from you garden. Pathogens and insect pests can winter-over and return next year in a compost pile that doesn’t get hot enough.

• Take pictures and make notes. Document what was growing in your beds. This is especially helpful for perennials that will be cut back for the season. As more plants are added, having a record of what was planted will allow you to avoid injuring dormant perennials. Notes are also a great way to document what worked and what didn’t. While it is fresh in your mind this is a great time to gather you thoughts.

• Get a soil test. This is a great time to find out important information about your soil. Most reports include details such as pH level and nutrient analysis. Knowing this information in the fall is the ideal time to act on any deficiencies or amendments that may be necessary.

• Amend the soil with natural organic materials. (homemade compost, manure, blood meal, bone meal, cottonseed meal, greensand, etc). Organic amendments are a great way to improve the long term health of your soil. By adding them in the fall, they have time to break down into a form that plants can use in time for spring. Organic material is an easy way to achieve all the desirable qualities of healthy, productive soil in an environmentally safe way.

• Plant for next season. Fall is also the very best time to plant trees, shrubs, perennials, winter annuals, bulbs and cool season vegetables. The soil is warm and the air is cool, so less energy is required of the plant overall. The warmer soil will allow roots to become established and give the plants a better chance of looking their best.

This list is should get you started on practical steps you can take to having your best garden yet.

When we discuss food preservation, we are usually talking about canning, dehydrating, freezing or fermenting. But did you know that you can also preserve fruit in alcohol, such as brandy or vodka? It is a way of preserving the flavor or essence of the fruit for later use.

This method consists of steeping fresh or frozen fruit in alcohol for several weeks. In the end, you end up with some “drunken fruit” (good as a dessert topping) and a flavorful alcohol that can be used to make dazzling cocktails, punch, deserts or sauces.  But if you take it a step further and add a little sugar syrup to the mix , you now have delicious homemade liqueur! WOW!

Homemade Raspberry Liqueur: This little gem is versatile in the kitchen and so easy to make.

Better than store bought and packed with flavor, these little liqueur gems are versatile in the kitchen and very easy to make. What’s more, they make terrific gifts at holiday time. What could be better than that?

Fruit:

You can make liqueur from just about any fruit: apples, apricots, blackberries, blueberries, cherries, citrus, cranberries, peaches, pineapple, raspberries or even a mixture of fruit. My favorites are lemon, raspberry and cranberry, but they are all good. Fresh fruit is always best, but frozen unsweetened fruit also works in a pinch. In fact, if you want to make some liqueurs as holiday gifts this year, start now with frozen fruit or fresh cranberries and in a month’s time you will have many bottles to give away.

Alcohol:

I prefer to use vodka for most liqueurs because it allows the flavors and the colors of the fruit to really shine. But brandy will also make a nice liqueur with peaches, cherries or any heavily spiced mixtures. You don’t have to use the most expensive brand of alcohol, but avoid the cheapest if you want a delicate flavor. You get what you pay for. You can also use pure grain alcohol if you have it in your area.

Spices:

You can make your liqueur uniquely your own by including some spices in the steeping process. Try whole cinnamon sticks with cranberries or a teaspoon of allspice with peaches or a whole vanilla bean with…well ANYTHING! It is all good!

Bottles:

You can find very inexpensive, used glass bottles at thrift stores and garage sales or brand new bottles from sources such as Lavender Lane. When giving them as gifts, I stick with smaller sizes (6-8 oz or so) because a little goes a long way. Seal the bottles using either corks or screw tops.

Basic Homemade Fruit Liqueur Recipe:

4 cups fruit of your choice (or 12 oz. bag of fresh cranberries)
2-3 cups of vodka or brandy
Optional spices such as cinnamon sticks, whole allspice or vanilla bean
Cheesecloth and coffee filters
Large funnel for straining & filling bottles
1 cup sugar
½ cup water

Wash fruit and remove stems or pits if necessary (depending upon fruit used). Cut large fruit (like apples or peaches) into bite-size pieces. Smaller fruit (such as strawberries or cherries) should be cut in half to release juices. Cranberries, should be chopped in a food processor for best results. Blueberries or Raspberries can be left whole.

I like to use vintage canning jars for steeping, but any large glass jar will work well.

Place fruit in a large, clean glass container. (I use my collection of vintage canning jars for this purpose. But any quart size or large jar will work.) Add 2-3 cups vodka or brandy or enough to cover the fruit. Some fruit will float and that is okay. Add any spices that you wish. Stir the mixture and cover the container tightly. Set container on a shelf, away from heat or sunlight for at least 4 weeks. Stir or shake occasionally.

After steeping, strain the mixture using several layers of cheesecloth. Once removed from the alcohol, store the “drunken fruit” in the refrigerator and use within a few days as a dessert topping, addition to tea bread, or addition to a dessert sauce.

Take the remaining flavored alcohol and strain again using fresh cheesecloth or better yet, coffee filters to get a clear liquid with no cloudiness.

Meanwhile in a small saucepan, combine sugar and water. Heat to a boil, stirring constantly and cook for one minute or until the bubbling mixture turns clear. Remove from heat and set aside until completely cooled. (About 1 hour)

Pour half the sugar syrup into the alcohol base, stir and taste for sweetness. Some fruits are very tart and will require all of the sugar syrup. Others will only need a hint of sweetness. Extremely tart fruits (like cranberries) may even need a second batch of sugar syrup to really create a truly sweet liqueur. This is a personal preference, so use your own judgment. Continue adding syrup until you reach desired flavor.

Bottle your liqueurs in clean, decorative bottles and label with a date.  The liqueurs will have the best flavor after a few months of sitting on the shelf (aging). They will begin to lose their bright color and some flavor after one year but they will not “go bad” because the alcohol is the preservative. I usually have no problem using them up within one year.

Imagine that!