A beginners guide to Gardening.
Have added several 5' x 13' plant beds to a garden. Starting from scratch using only the minimal of tools, a shovel, rake and a home made soil sieve. Also using kitchen scraps to make a compost heap, along with grass cuttings and any spare soil from different areas of the garden.
and the next stage was to add other top soil which had been sitting out for a couple of years, the three types of soil used was the original, which is slightly grey in colour (yellow card) and the compost (green card) and the top soil ( blue card)
The tools used were rudimentary, and because there wasn't any wheel barrow, have used a plastic flower pot instead. This works quite well, and builds up muscle.the sieve was put onto two upturned containers and worked through with the hands or a garden trowel. the sieve was made of four pieces of wood and really find wire mesh about 1 cm diameter holes. The garden centre thought it strange to ask for a 2 foot square piece of wire... but it was cheap and didn't want the whole role.
The completed garden bed with a loose stone wall and loose brick planters.The total time it took from start to finish was approximately 12-14 hours of work with minimal equipment. This is half way through the process, the three extra beds took two weeks. Two other beds are done and are 13 x 5 as well. Each bed will be fertilized with kitchen food, and compost from the compost heap at the end of October trenches will be built in each one and food waste will be placed in the shallow trench. This will be covered once the frosts start freezing the ground and then covered over to break down over the winter. Once Spring comes the beds will be turned over once more. With the addition of extra soil in the fall to each bed they will be about 6 inches above ground so any settling will keep the beds at ground level or there abouts rather than sinking into the ground - at least that is the general idea...
some trees in the back ground are only a year old, everything seems to grow really fast during the summer months. We have one tree that grows 6 feet in one year and is notoriously hard to get rid of, its Carraganon, and grows wild here on the prairies. It's invasive but excellent for fencing, coverage for just about anything else except eating!
The beds are planted on the sides with what ever was found in the garden, the first bed has concrete breeze blocks excellent for using for potted plants as well, the second is made from stones found in the garden, and the third is made from lumps of sod from the beds ithemselves. These are laid out at an angle and laid on top of the weed sheet and built into an informal wall about 6 to 8 inches high. Over the winter it settled and produced a hard surface along the edge of the bed.
Three extra beds were made and using the same process as above. The beds have the hoola hoops and tomato cages to put the plastic over them to help prevent the seedlings from dying if the weather changes suddenly. Branches can also be used. In the new beds the soil was mixed with potting soil and sieved to reduce the grass, roots and dandelion roots. Established beds were dug up and airated and left for a week, and then had a fork passed through them to get out the roots from the grass and dandelions. All beds had kitchen compost dug into a trench in the early fall (September/October) and was buried to break down over the winter, then worked through the soil then left for a week before being raked over and then planted with seed. As soon as the seeds were planted, took a journal and made a note of where the seeds were in the garden. (in our area we have a short growing season, normally from May to end of August/September) then it starts to get cold again mid September to October. After that it's anyone's guess as to when the snow falls!) All seed this year is short term, (maturing between 50 and 60 days.) because of the long winter and not sure of how long the good weather will last... but if there is a possibility, the seed can be planted twice. Have also planted several types of squash, the leaves and flowers can be used in most cases, especially if it is pumpkin. (seeds have been used from last year's crop)
The seedlings are now coming up after 3 weeks, we planted fast growing seeds, raddish, swiss chard (2 different varieites), carrots, spinach and beetroot. The tops can be used in a variety of ways almost immediately after showing especially the raddish. They have a spicey peppery taste and good in sandwiches or salads.
Also added in other beds peas, tomatoes, bok choy, coriandar, several varieties of potatotes and squash.
The compost heap was originally placed at the back of the garden. It had been added to over 5 years but needs to rest. It will be turned over this year, if there are no squash growing in it. So we made a second compost heap using only kitchen scraps no meat as this would attract vermin and it would stink. We placed the scraps on a piece of dirt that had been cleared of grass. Then cordoned off to show where the compost needs to stay. We added soil ontop of kitchen scraps over the winter to help with the breaking down of the food and then when spring started we added more. We also add grass cuttings. In previous years we have used the dandelions and spinach for salads.
After two months, the spinach is starting to flower and go to seed. Will be keeping one row for seed and will harvest the rest. The spinach when it's starting to flower is still good to eat either raw or cooked. Believe the plants with the yellow flowers are swiss chard. Have kept a garden journal of what seed has been planted in each bed. But, these came up from last year when it went to seed.
We have started to collect seed from the beds. The one bed we have has gone to seed fairly quickly, dill, coriander, mustard greens, beans, borage and radish.
we clipped the stems about 6 to 8 inches from the head of the seed and laid it down on either paper or in a container so the seed if when it is ready to drop has somewhere to go and we don't lose too much of it. Then we let it sit for a while in the container while the bugs and insects leave and have a chance to 'escape'. Then hang the seeds up. In this case, it was a mad dash to get everything off the bed because of a very large and furious thunderstorm that was looming and dropped twoonie sized hail not too long after we picked the seeds. We had decided to put the seeds into old plastic solid blue sleds that looked like trays. Perfect for collecting seeds.
We also made a vegetable stew from the garden produce, broccoli, cauliflower, onion, celery, carrot, cabbage and some herbs. We also dug up some potatoes and used some roasted garlic to shallow pan fry the potatoes with the garlic - hmmm delicious. The stew was good too!
We are using parsley and tarragon in the stew along with pepper and salt.
The last few years we've been planting radish seeds to add nitrogen to the soil, and when the plants have seeded we've either left them or stored the seed pods. As beginner gardeners, we've found a lot of information over the years to be hugely useful, like the wild plant that kept popping up in the garden, borage. This can be used everyday, the leaves when young, raw or cooked just like spinach, the delicate flowers can be used in salads, preserves and jams. The stems used when young just like - again spinach and cooked or steamed with a little butter. When older the plant can be used grow more seed, and of course there are volunteers that spring up every year. Borage grows in just about any part of the garden, be it cultivated or not. So long as there's soil and sun they're happy.
Another plant that's very versatile is the squash plant. Every part of the plant can be used except the roots. In the past we've stuffed the flowers, used the young fruit in stews or steamed them. The leaves we've used just like spinach, the stalks when young are tender and not stringy, but as they get older and more established the stems become tough just like the bigger more established leaves. The leaves when young can be partially steamed and stuffed with just about anything just like with cabbage rolls. Each plant has a distinctive flavour.
Vine leaves are something we've come to enjoy as well. This year they are fewer because we trimmed the grape vine back, but we have stuffed and preserved leaves in oil and vinegar for enjoying later. We only take the best of the leaves usually in the late spring and early summer, so they are tender. We've used a greek recipe for stuffing them and frozen them for later. The leaves don't break down and when placed in hot water for sterilizing they are also easier to fold.
Cabbage leaves, we've just started to use them as this is the first year we've had cabbage that hasn't been ravaged by caterpillars. We soaked them in hot water for a few minutes and took them out, stuffed them with a filling of our choice and folded them into bite size nibbles. Most of them didn't leave the kitchen to get to the freezer, as they were eaten quickly, but with a few cabbage leaves, we made cabbage rolls.
Swiss chard leaves and beetroot leaves. After asking lots of questions of master gardeners about their tricks of the garden and what they use to cook with, some of the best recipes are the simplest. One person mentioned that she uses anything she can get her hands on to make 'cabbage' rolls. That being said, we experimented and used Swiss chard leaves. These worked really well, and again they didn't last long, but with their distinctive flavour, we put with it a distinctive filling.
Most plants we've planted in the garden, the leaves can be used. Using the mustard leaves to give a distinctive flavour to dishes is another thing we've done, and allowed the plant to mature, produce seed which we've used in various parts of cooking and pickling.
Radish plant we've not had any success with the root, which is the bulb seen in the produce section in the grocery store, instead we've been hugely successful with the seed pods and have had enough that we can use them. We've learn't that radish seed pods when green can be used raw or cooked. http://www.motherearthnews.com/organic-gardening/vegetables/radish-...
We've re-used the seed year after year to produce a lot of radish for the garden and volunteer plants pop up all over the place. Most of the plants mentioned above are very hardy and grow in just about any part of a garden.
Preserving your harvest for future use is something that is important, and one we are continuously learning as we learn more about gardening. The best thing to do is get a book, be part of a group, or internet access and asking experienced gardeners and farmers what they do with their produce. Most people are happy to pass along their experience and expertise to help those who are just starting out.
What we've done is to pickle, freeze, dehydrate, preserve and cook our produce.
The latest we've done is to pickle and preserve food not only from the garden but from the store or the farmers market.
The best way is to find out what best suits individual needs.
This year we've pickled apples, lemons (from the store) beetroot, cucumbers from the garden, carrots, and beans. We've preserved crab apples in syrup, made apple sauce from them as well. The grapes we've made wine, raspberries a cordial and jams.
Instead of using lots of sugar we half the sugar and although the jam is runny from the usual store bought stuff we can use it on bread as well as pancakes and cakes.
We use a tripod pot holder and conical processor which was given second hand, as well as an old coffee filter with a wide base. for processing jams and preserves. The large wooden half rolling pin we use to mush down the food to put it through the filter. We also use tongs. most of our canning items were found in second hand stores, simply because it was cheaper and more easily found.
We also use cheese cloth for more runny stuff, like raspberries and cherries or grapes if we need to. We also use a number of large pots to help with the preserving, pickling process, but since we are also learning, the recommendation is for doing the research before embarking on any pickling or preserving adventure. It took a while for us to get it right, but once we did we were thrilled with the results and now we are on the path to discovery.
The one main thing though is the sterilization of the jars to be used. Be sure to follow the guidelines in any canning process for sterilization. This is important as a dirty jar will leave the hard work put into growing, picking and preserving your food - void.
here are some links to canning and dehydrating that might be useful.
Storing food that is not quite ready for canning or preserving can be a challenge. Potatoes can be stored in a cool dry place with an apple in the middle of them to stop them from sprouting too soon, and carrots we've found can be left at the bottom of the fridge in the bottom drawer and they will last a while. Squash seems to do really well in a warm environment and much better than down in a basement which is cool and dry. We've found several surprises gurgling in the corner somewhere creating an experiment we had not intended. That being said, when one squash is going mouldy, we were able to get at the seed for later on to plant in the garden.
Any of the leafy greens we would keep no longer than a few days in the fridge then they would wilt, so we dehydrated them and turned them into a powder which we are able to add to soups and flavour rice.
We also have herbs which we have picked and dried or put into vinegar to add flavouring, either for salad dressings or as a hair rinse (makes the hair smell really nice!)
What we've also done is to make a cakes or breads from the produce in the garden to help use up the produce. We've also frozen the end product and it seems to fair well.
Carrot cake, carrot puree for carrot stews and tarts.
spinach powder for cakes to add colouring
apple puree for sweetner and fillings for pies, cobblers and pancakes
stewed fruit making a compot
baked or steamed marrow (squash) which can be used in preserving to make jams and cakes.
potatoes is a versatile vegetable and can be used in a number of things such as cakes, dried can be used to make flour, dehydrated can be preserved or canned.
Beetroots are versatile as well, they can be baked to bring out the sweet flavour, boiled to make borscht and pureed to make cakes.
Zukini can be baked, fried and preserved as well as shredded to make cakes.
we have listed only the ones we've grown in our garden and what we've done with them. There are so many other uses for them.
Most vegetables, leafy greens and fruits can be eaten raw, we make sure we rinse and wash off our produce before consuming because we don't use clean water. Our water is usually used bath water, or it is a mixture of egg shells, seaweed and left over juices which the plants really like.
We use 2 litres of warm water and a solution of 1/4 cup of white vinegar and a teaspoon of borax. this kills off any unwanted microbes. We usually leave the picked produce to one side for an hour or two to give the insects a chance to leave the plant once it's been picked.