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More tags:#gardening #organic #farming #gardens #gardener #growyourown #raisedbedgarden #growyourownfood #growyourfood #gmofree #pesticidefree #herbicidefree #vegan #veggies #vegetables #vegetablegarden #foodies #foodforfoodies #f4f #like4like #cucumber #squash #cantaloupe
From our fields. Emmer #urkorn #emmer #organic #økologisk #grain #growyourownfood #farmlife #nomorerainalready #ilovenorway
Ginger rhizomes have sprouted and are popping their vibrant green stalks out of the soil, foliage already visible, wound tightly around the core, getting ready to unfold. There are five so far! (I may or may not be running down the stairs every morning to check on them like a toddler) It’s been a few weeks since planting, ginger is slow to sprout and slow to grow, taking about 8 months from this stage until harvest of rhizomes, though you can cut small pieces starting around 4-5 months. The foliage is stunning, as are the blossoms when it goes outside in the summer. Ginger prefers low light conditions, coming from swampy origins. Homegrown ginger is delicious and pungent. Make sure to find starter rhizomes that have not been irradiated coming across the border, as they will have lost their medicinal and nutritional qualities for the most part. The fresh rhizomes are pink and tender and make fantastic pickles for sushi #ginger #growyourownfood #urbanhomestead #eatwhatyougrow #organicgardening #indoorgarden #nutrition #nourishing #wholefoods #pickles #fermentation #earth #sprouting #guthealth #antiinflammatory #zingiber
I planted these lettuce seeds back in July and most of them sprouted and were growing strong then they got eaten I think by a squirrel or maybe a bird. I made a chicken wire cover and the sprouts made a come back and I had a good harvest from this crop.
The drying rack will probably not get much of a break for the next few months. This morning’s tea blend from the garden is a calming, soothing bedtime sleepy tea of Holy Basil (Tulsi), Lavender, Pineapple Weed (wild Chamomile), Linden Blossoms and Lemon Balm from my daughter’s patch that she carefully tends to every year The garden is exploding with medicinal herbs and flowers right now and we are rushing to keep up with drying to preserve everything while transitioning to planting and planning some starter Fall crops like Celeriac and Brussel Sprouts and other longer growing crops like leeks. #busybees🐝 #herbaltea #lemonbalm #melissaofficinalis #holybasil #sedative #soothing #linden #tulsi #lindenflowers #lavender #pineappleweed #plantmedicine #herbalism #nourishing #nourishingtraditions #kitchengarden #herbs #medicinalherbs #dryingherbs #preserving #preservation #organicgardening #pollinatorfriendly #growyourownfood #herbgarden #teablends #herbalremedies
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wesooriginal.com/. The rose apple (Syzygium aqueum or Syzygium samarangense), commonly known as jambu air in Southeast Asia, is a bell-shaped tropical fruit that belongs to the Myrtaceae family. Despite its name, it is not closely related to apples but is known for its crisp, juicy texture and subtle floral sweetness. The fruit is usually pale pink, white, red, or even green, with a thin, waxy skin and a hollow core.
Winter garden salad bowls freshly harvested from our kitchen garden 😍 lots of arugula and spinach, several varieties of kale, Mikado turnip greens, beet tops, fennel fronds, the last of my calendula, delicate heirloom pink celery leaves, the smallest mallow leaves and blossoms, mâche rosettes. This made a perfect base for a grapefruit and avocado salad, with an umeboshi plum dressing. #organicgardening #kitchengarden #growyourownfood #heirloomseeds
Dandelions, love them and hate them. I want to eat them because they're good for me, but my tongue's got to be in the mood for bitter. Sometimes I just sneak little amounts into my meal, hoping I won't notice. Other times, I just gobble them down.
Growing more food from food scraps. This is romaine lettuce that was cut and placed in a bowl of water
Okanagan Cherry, Preserved Lemon and Goat Cheese Sourdough Focaccia with Sage, Thyme and Rosemary.
This time of year is so deeply satisfying for those of us who garden, finally starting to see the summer vegetables and fruit maturing after carefully planning and tending to everything for months. When I think about what to cook on most days, it is very much influenced by what is in season and focused around what our kitchen garden has an abundance of or what local farming friends are growing 😍 Okanagan cherries 🍒 are ripe and bursting with juicy sweetness right now, you’ll find them at every farm stand and many backyard trees around town. I love making sourdough focaccia with seasonal ingredients. Without a doubt, the perfect balance of both tart and sweet local cherries were the highlight here, roasted into soft jammy puddles amidst last winter’s house made preserved lemons, several handfuls of fresh thyme, sage and rosemary from the garden and some beautiful creamy local goat chèvre. Sourdough based Foccacia is slightly more tedious than the yeasted version, but the giant bubbles that appear during the fermentation process, to me, are what a good focaccia is all about. If you are just starting out with sourdough, then sourdough based focaccia is significantly easier to master than sourdough bread and I encourage you to give it a try 😍 #focaccia #cherries #chevre #goatcheese #seasonalfood #okanaganlife #kitchengarden #fermentation #fermentedfoods #sourdough #naturallyleavened #wholefoods #nourishing #growyourownfood #supportlocalfarmers #onmytable #thyme #herbs #organicgardening #seasonaleating #dinner #rosemary #sage #preservedlemons
I get almost 5 pounds of food per square foot from this simple, organic, and sustainable garden
My keyhole garden turned three years old a few weeks ago and it continues to amaze.
Aside from a few days halfway through its first year, it’s been in non-stop production the entire time. Baking heat, freezes, pouring rain, wind, it doesn’t matter, nothing stops this thing.
Right now the early spring crops – leaf lettuce, broccoli, carrots, peas, red and brown onions, dill, and parsley – are giving way to early summer crops – tomatoes, bunching onions, summer squash, basil and cilantro. It’s basically a whole food garden packed into one 8 foot circular bed.
If you’re not familiar with the keyhole garden concept, it’s a circular raised bed with a composting bin at the center. A notch, like a keyhole, is cut into the side of the bed to allow access to the compost bin. The bed’s height and shape provide good drainage and easy access from any angle, while the compost bin leaches nutrients back into the bed keeping the plants in it happy and well-fed.
Another advantage of the keyhole garden is one I wasn’t aware of when I first built it. It turns out the compost bin’s activity acts like a little organic radiator keeping the soil surrounding it quite warm even when the weather’s cold and ugly for an extended period.
A peek in the Keyhole Garden Compost Bin
In the late fall the plants’ roots dig into the warm soil and continue producing for a much longer time than would otherwise be possible. In my case, where it freezes overnight often enough but doesn’t snow, I’ve had bell peppers, tomatoes and basil growing alongside broccoli, carrots and onions all winter (I don’t even cover them).
In April of last year I estimated we harvested about 150 pounds of fresh herbs and vegetables a year in the first two years – roughly 1-½ pounds of food per square foot of keyhole garden.
Not too bad.
Later that spring I mastered a few tricks for “pie slice”, “high-low”, and succession planting (more on those later) that allowed the garden to more than triple its output, so we’re getting close to 4-½ pounds of fresh food per square foot. Oh, and all with no additional fertilizer or soil beyond what the compost bin provides.
Now that’s great!
Add in that it helps us reduce our food and green waste to near zero, and my total investment was less than $200, and you’ll understand why I think the keyhole garden is incredible.
If you’re considering your own garden and you want something that’s inexpensive, organic and sustainable, you definitely need to give the keyhole garden a try.
More Keyhole Garden Posts
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Build a Keyhole Garden
Lessons from the Keyhole Garden
Lessons from the Keyhole Garden
The Keyhole Garden’s Second Anniversary
The Keyhole Garden’s Second Anniversary
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sagesacre.com/2022/05/17/the-incredible-productivity-of-t...
Growing more food from food scraps. This is romaine lettuce that was cut and placed in a bowl of water
Easy to grow. Buy a small potted plant from the produce section at the grocery store. Easy to divide the plant to propagate and branches will root if they lay on soil so they will spread.
Ok, so I didn't MAKE these. But I GREW them. Even if by accident. It's so fun to harvest your own food. #peppers #orange #growyourownfood #garden #veggies #accidentalgardening
In addition to lots of cucumbers and five nearly ripe honeydews, Erin points out three watermelons that are starting to get big!
More tags: #gardening #organic #farming #gardens #gardener #growyourown #raisedbedgarden #growyourownfood #growyourfood #gmofree #pesticidefree #herbicidefree #vegan #veggies #vegetables #vegetablegarden #foodies #foodforfoodies #f4f #like4like #squash #cantaloupe
Happiness is.. 60 pots of heirloom tomatoes under a grow light on my bookshelf I haven’t started seedlings indoors in many years, opting generally to direct sow everything except tomatoes. In the last few years, I’ve been buying tomato plants from an amazing local farm that grows organic heirloom seeds...but over the years, as I went from 10 tomato plants to 25.. to 45.. to this year’s 60 plants 🙈 buying the plants at $3 each was starting to add up (don’t even do the math!😑) so I added tomatoes to my seed order, and my husband installed the dusty grow light that’s been hiding in the basement for years and I set up a little grow station. I generally stay away from artificial fluorescent lighting- even when I was selling microgreens to small grocers years ago, everything was grown in organic soil not hydroponically and under natural light- but I remember growing tomato seedlings under natural light years ago, and they were spindly, leggy and did not grow well. Hopefully giving them a start under these lights will prevent that and we will be starting out with robust plants this year My sweet little one was a little bit.. generous.. with the seeds so it will very soon be time to thin these guys out and keep the strongest ones. This morning I see the little budding second set of “true” leaves coming up. (There is also a few Butterfly Pea Vine seedlings coming up- very excited to use the powder in my sourdough!) While they continue to grow, I am outside daily digging my hands in the soil to determine if it can be worked enough to direct sow fava beans, peas and cold hardy greens. Any day now! #kitchengarden #joy #feedingmyfamily #tomatoes #heirloomtomatoes #bakercreekseeds #organicgardening #eatwhatyougrow #wholefoods #nourishingtraditions #nutrition #growyourownfood #nourishing #homesteading #seedlings #gardeningwithkids #childhoodunplugged #seasonaleating #backyardgarden #eatorganic #cleaneating #heirloomseeds #gratitude #springiscoming #getoutside #kelownaliving #dowhatmakesyouhappy #gardening #indoorgardening
Okanagan Cherry, Preserved Lemon and Goat Cheese Sourdough Focaccia with Sage, Thyme and Rosemary.
This time of year is so deeply satisfying for those of us who garden, finally starting to see the summer vegetables and fruit maturing after carefully planning and tending to everything for months. When I think about what to cook on most days, it is very much influenced by what is in season and focused around what our kitchen garden has an abundance of or what local farming friends are growing 😍 Okanagan cherries 🍒 are ripe and bursting with juicy sweetness right now, you’ll find them at every farm stand and many backyard trees around town. I love making sourdough focaccia with seasonal ingredients. Without a doubt, the perfect balance of both tart and sweet local cherries were the highlight here, roasted into soft jammy puddles amidst last winter’s house made preserved lemons, several handfuls of fresh thyme, sage and rosemary from the garden and some beautiful creamy local goat chèvre. Sourdough based Foccacia is slightly more tedious than the yeasted version, but the giant bubbles that appear during the fermentation process, to me, are what a good focaccia is all about. If you are just starting out with sourdough, then sourdough based focaccia is significantly easier to master than sourdough bread and I encourage you to give it a try 😍 #focaccia #cherries #chevre #goatcheese #seasonalfood #okanaganlife #kitchengarden #fermentation #fermentedfoods #sourdough #naturallyleavened #wholefoods #nourishing #growyourownfood #supportlocalfarmers #onmytable #thyme #herbs #organicgardening #seasonaleating #dinner #rosemary #sage #preservedlemons
Okanagan Cherry, Preserved Lemon and Goat Cheese Sourdough Focaccia with Sage, Thyme and Rosemary.
This time of year is so deeply satisfying for those of us who garden, finally starting to see the summer vegetables and fruit maturing after carefully planning and tending to everything for months. When I think about what to cook on most days, it is very much influenced by what is in season and focused around what our kitchen garden has an abundance of or what local farming friends are growing 😍 Okanagan cherries 🍒 are ripe and bursting with juicy sweetness right now, you’ll find them at every farm stand and many backyard trees around town. I love making sourdough focaccia with seasonal ingredients. Without a doubt, the perfect balance of both tart and sweet local cherries were the highlight here, roasted into soft jammy puddles amidst last winter’s house made preserved lemons, several handfuls of fresh thyme, sage and rosemary from the garden and some beautiful creamy local goat chèvre. Sourdough based Foccacia is slightly more tedious than the yeasted version, but the giant bubbles that appear during the fermentation process, to me, are what a good focaccia is all about. If you are just starting out with sourdough, then sourdough based focaccia is significantly easier to master than sourdough bread and I encourage you to give it a try 😍 #focaccia #cherries #chevre #goatcheese #seasonalfood #okanaganlife #kitchengarden #fermentation #fermentedfoods #sourdough #naturallyleavened #wholefoods #nourishing #growyourownfood #supportlocalfarmers #onmytable #thyme #herbs #organicgardening #seasonaleating #dinner #rosemary #sage #preservedlemons