The Many Uses Of Vinegar – johanna
January 11th, 2010 | Filed under: KITCHEN SCIENCE, THE BOOKSHELF, THE GARDEN

Photo by Greener Loudoun

Vinegar came into existence, by mere chance, more than 10,000 years ago when a cask of wine had over-reached its expiration date. Centuries later in 1964, Scientist Louis Pasteur, discovered that it was the fermentation of natural sugars into alcohol followed by a secondary fermentation that resulted in the product vinegar.

Throughout the time that vinegar has been known to man the substance has been distilled using ingredients such as molasses, dates, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. Consequently, the flavors and varieties of vinegars available are just as vast and unique as the substances it is made from.

Since the first accidental discovery this inexpensive kitchen staple has been used in remarkable capacities. Recorded historical uses of vinegar began as far back as 5,000 BC.
-Babylonians used it as a preservative; flavoring the liquid with herbs and spices.
-Roman legionnaires consumed it as a beverage. In ancient Egypt, -Cleopatra used vinegar as a solvent dissolving pearls in it to win a wager that she could consume a fortune in a single meal.
-The Ancient Physician Hippocrates, discovered its medicinal qualities using it as a stringent and cough remedy.
-The Greeks used it for culinary purposes in pickling vegetables and meats.
-Hannibal, a great general, gained access across the Alps by heating a barrier of boulders and then doused them with vinegar. The boulders cracked and crumbled paving a path for his army to cross through.
-During the American Civil War, vinegar was used to treat scurvy.
-During World War I, vinegar was used to treat wounds.

Today we continue to enjoy the benefits of this ancient sour wine in cleaning, household projects, medicinal remedies, organic agriculture, and the culinary arts. The following tips use ordinary distilled white vinegar. This list is just a sample of the many uses of vinegar. For more fun facts and tips visit VinegarTips.com for 1001 Uses for White Distilled Vinegar.

Photo By: This Old House

CLEANING:

• Make your own cleaning solution by combining 1/2 cup vinegar, 1 cup Ammonia, 1/4 cup baking soda and 1 gallon hot water.

• Use vinegar to clean hard water stains from tub/shower stalls. Mix 1/2 cup vinegar and 1 cup fabric softener with 1 quart warm water. Spray glass shower door with furniture polish or lemon oil to prevent build up. For basic cleaning of tubs and sinks wipe with vinegar and then scrub with baking soda. Rinse clean with water.

• Whiten Grout. Scrub grout with a stiff brush dipped in vinegar. For extra fighting power add baking soda to make a paste.
• Remove mineral deposits from showerheads. Pour 1/2 cup of warm water into a resealable plastic bag. Drop in the showerhead, seal and let sit 1 hour. Rinse clean and wipe dry.
• Make the toilet bowl sparkle. Drop 1 denture cleaner tablet into the toilet with 1 cup vinegar. Let sit 30 minutes. Scrub with baking soda.
• Wipe glass doors and windows streak free. Mix 1/2 cup to 1 cup vinegar with 1/2 gallon of water. Pour into a spray bottle.

• Wash no-wax floors. Add 1/2 cup vinegar to a 1/2 gallon warm water.
  Carpet stain removal. (for the removal of fresh non-oily carpet stains) mix 1 teaspoon liquid detergent and 1 teaspoon of vinegar in a pint of warm water. Apply solution to the stain with a soft brush or towel and rub gently. Rinse with a towel moistened with clean water; blot dry. Repeat until the stain is gone. Then dry quickly, using a fan or hair dryer.
• Wipe out water rings on wood furniture by rubbing with a mixture of equal parts vinegar and olive oil. Rub with the grain and polish for the best results.
• Sanitize the refrigerator. Wipe with a solution of equal parts water and vinegar. Remove odor by placing 1 cup apple cider vinegar in a glass and place it in the refrigerator for a few days.
• Disinfect cutting boards; a nice alternative to using bleach. Wipe with full strength vinegar.
• Shine stainless steel appliances and sinks. Apply vinegar with a soft cloth to remove streaks from stainless steel appliances. (Try in an inconspicuous place first) You can also use lemon oil.

• Keep garbage disposals fresh and clean. Make vinegar cubes by filling an ice tray with a mixture of 1 cup of vinegar and enough water to fill the ice tray; freeze. Run the mixture through the disposal, and then flush it with cold water for a minute or so. The ice sharpens the blades while the vinegar disinfects.
• Dishes and glasses. Pour 1 ½ cup to 2 cups vinegar in the bottom of the dishwasher. Add soap and wash full cycle. Use this technique instead of bleach to fight off the flu.
• Kill Germs in the Laundry. Add 1 tsp salt and 1/4 cup vinegar to wash.
• Fabric Softener. Add 1/4-1/2 cup to fabric softener dispenser. Especially great on baby clothes and towels.
• Deodorant stains. Rub with vinegar and wash as usual. For tough stains make a paste of vinegar and baking soda. Rub into stain. Leave garment in the sun. Wash as usual.

• Wine stains. Remove wine stains from 100% cotton, cotton polyester and permanent press fabrics within 24 hours. Sponge vinegar directly onto the stain and gently rub away the spots. Then clean according to the directions on the manufacturer’s tag.
• Keeping colors fast:
  To hold colors in fabrics, which tend to run, soak them for a few minutes in white distilled vinegar before washing.
  When color dyeing fabrics, add 1 cup of vinegar to the last rinse water to help set the color.
• Cleaning Vintage Lace. Soak the lace in cold water, rinsing it several times. Next, hand-wash with Woolite. Remove stains with equal parts vinegar and hot water.
• Unclog a steam iron. Pour equal amounts of vinegar and water into the iron’s water chamber. Turn to steam and leave the iron on for 5 minutes in an upright position. Then unplug and allow to cool. Any loose particles should come out when you empty the water.
  To remove the burn mark on the iron plate, heat equal parts vinegar and salt in a small pan. Rub the solution on the cooled iron surface.

• Shine brass, copper and pewter. Dissolve 1 teaspoon salt in 1 cup of vinegar. Stir in flour to make a paste. Apply paste to the metals and let stand for about 15 minutes. Rinse with clean warm water and polish until dry.
  Mix olive oil and vinegar in a one-to-one ratio and polish with a soft cloth. Try in an inconspicuous place first.
• Remove the blackened soot on fireplace glass doors. Wash fireplaces with a 50/50 ratio of water and vinegar to. Wipe dry with newspaper.
• Clean Gold Jewelry. Submerge jewelry in one cup apple cider vinegar; let sit 15 minutes. Remove and dry with cloth.
• Clean DVDs. Wipe smudged CDs and DVDs with vinegar. Dry completely before reinserting into player.

Photo By: This Old House

HOUSEHOLD:

• Non-poisonous ant solution. Dab a cotton ball with vinegar. Swab areas the ants trail. Heat a pot of vinegar then pour over ant hills.
• Fruit fly deterrent. Place a bowl filled with 1/2 quart water, 2 tablespoons sugar, 2 tablespoons. apple cider vinegar and a couple drops dish soap.
• Banish stickiness. Remove stickers and price tags from glass, wood and plastic. Dab vinegar on stubborn stickers; scrap surface clean.
• Clean paint brushes by soaking them 30 minutes in hot vinegar. Wash in hot soapy water, cleaning off paint.
• Rust Remover. Soak rusted tools in vinegar for a few days. Rinse with water.

GARDENING:

• Increase soil acidity: In hard water areas, add a cup of vinegar to a gallon of tap water. Great for rhododendrons, gardenias or azaleas.
• Keep flowers fresh longer. Add 2 tablespoons sugar and 2 tablespoons vinegar with 1-quart water. Trim stems and change water every five days.
• Grass and weed control. To kill grass on sidewalks and driveways, pour full strength vinegar on it.
  For weeds, spray full strength vinegar on tops of weeds. Reapply on any new growth until plants have starved.
• Plant food. Mix vinegar and water in a ratio of one part vinegar to 8 parts water. Mix a separate solution of 1 part sugar to 8 parts water. Combine the vinegar and sugar mixtures.

Photo By: AppleCiderVinegarWeightloss.com

CULINARY:

• For burnt on food, submerge the area in vinegar and soak overnight. Clean with hot soapy water.
• To control weight swap out creamy salad dressings for a sprinkle of vinegar. Use flavors such as Champagne, Balsamic, Red Wine and seasoned.
• Flavor soups and stews using a tablespoon of your favorite vinegar.
• Meat tenderizer. Combine 1/2 cup of your favorite vinegar to 1 cup of bouillon or 1/4 cup oil. Rub into meat; let sit two hours.
• For sweeter more tender fish soak fish in vinegar and water before cooking. Add 1 tablespoon vinegar to water when poaching fish to keep it from crumbling.
• Add a little vinegar to the water when poaching or boiling eggs. It helps to keep the whites together.
• Prevent oxidation of potatoes. Peeled potatoes left sitting begin to oxidize and turn dark. Add a teaspoon of white distilled vinegar or cider vinegar to the pot of water.
• Fruit and vegetable wash. Freshen and wash vegetables by adding 2 tablespoons vinegar to 1 pint water; wash, then rinse thoroughly.

• Before frying doughnuts, add 1/2 teaspoon of vinegar to hot oil to prevent doughnuts soaking up extra grease. Use caution when adding the vinegar to the hot oil.

Photo By: Planet Green

MISCELLANEOUS TIPS:

• Remove fruit or berry stains from your hands by cleaning them with vinegar.
• To keep pets free of fleas and ticks mix 1teaspoon vinegar to each quart of drinking water. This solution is for a forty pound animal, Always get the approval of your pets doctor before trying natural home remedies.
• Smelly dog odor. Rinse the dog with fresh water. Saturate the dogs coat with a mixture of 1 cup vinegar and 2 gallons water. Do not rinse. Dry completely.
• Potty Accidents for both people and animals. Sprinkle area with vinegar. Wait a few minutes and sponge from the center outward. Blot up with a dry cloth. Repeat if necessary. (Test carpet in an inconspicuous place before trying)

• Frosted windows:
  For those rare winter mornings when there is frost on the car, wipe the windows the night before with a solution of one part water to three parts white distilled vinegar. They won’t frost over.
• Freshen lunch boxes by dampening a piece of bread with vinegar and enclose in the lunch box overnight.
• Freshen the kitchen. Odors can linger after cooking meats or with oil. Simmer an equal mix of water and vinegar until smell dissolves.

MEDICAL:

• Clean Calcium Deposits and Sanitize Humidifiers. Heat 1 ¾ vinegar. Pour vinegar into reservoir and replace cap. Let sit for 1 hour. Remove vinegar. Reservoir should be clean and calcium free. Contact manufacturer before cleaning with this method or review manufacturer’s directions.
• Soothe a bee or jellyfish sting. Douse with vinegar to soothe irritation and relieve itching. (You can also use tobacco. Make a paste with tobacco from a cigar and water. Tape in place over hole.)
  Relieve sunburn. Lightly rub white distilled or cider vinegar on area. Reapply as needed.
• For other types of burns, apply ice-cold vinegar right away to prevent blisters.
• Relieve dry and itchy skin such as Psoriasis. Add 2 tablespoons of vinegar to your bath water. (A compress of seaweed works well too) For dry scalp, after shampooing, rinse with a solution of 1/2 cup vinegar and 2 cups of warm water.

• Stop Itching. Apply a paste of vinegar and cornstarch. Keep on until itch disappears.
• Toenail fungus. Soak toes in a solution of vinegar and water, using 1 part vinegar to 2 parts water, 15 minutes per day.
• Soften callused cracked Feet. Combine 1 cup vinegar to 2 gallons warm water. Soak feet for 45 minutes then use a pumice stone or file to remove dead skin from heels and callused areas of feet.
• Wart Remover. Mix warm water with 1 cup vinegar. Soak area for 20 minutes everyday until wart disappears.
• Soothe a sore throat. There are several ways to do this. Put a teaspoon of vinegar in a glass of water; gargle, then swallow. Mix 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink. (Mix 1/2 tsp salt to 2 cups water, add 1 tablespoon peroxide. Heat in the microwave until warm. Gargle, do not drink.)

• Treat sinus infections and chest colds. Add 1/4 cup or more vinegar to a vaporizer. Add water as needed per unit instructions.
• Chest congestion. Inhale a vapor mist from a steaming pot containing water and several spoonfuls of vinegar.
• Calm a queasy stomach. If you can stomach the smell and taste try downing some apple cider vinegar in water, with a little honey.

Photo By: My Little Cottage in the Making

FUN KIDS STUFF:

• Coloring Easter eggs. Mix 1 teaspoon of vinegar with each 1/2 cup hot water; add food coloring.
• Naked eggs. Magically remove the shell of an egg. This project takes two days to complete.
  Place eggs in a container so the eggs are not touching. Add enough vinegar to cover the eggs. Cover the container, put in the refrigerator and let sit for 24 hours. Use a slotted spoon to carefully scoop out the eggs. Dump out the vinegar. Put the eggs back in the container and cover with fresh vinegar. Leave the eggs in the refrigerator for another 24 hours. Scoop the eggs out again and rinse carefully. Throw away any eggs with broken membranes. Now you should have egg without a shell.
• Volcano. Make the cone of the volcano by mixing 6 cups flour, 2 cups salt, 4 tablespoons cooking oil and 2 cups of water. Mix until smooth and firm. Stand a soda bottle in a baking pan and mold the dough around it into a volcano shape. Do not cover the hole or drop dough into it. Fill the bottle most of the way with warm water and a few drops of red food coloring. Add 6 drops of detergent to the bottle contents. Add 2 tablespoons baking soda to the liquid. Slowly pour vinegar into the bottle.
• Berry ink pens. 1/2 cup ripe berries, 1/2 teaspoon vinegar, 1/2 teaspoon salt and feather.
  Fit a strainer over a bowl. Place berries in strainer. Using the back of a wooden spoon, crush the berries against the strainer. Keep pressing until most of the juice has been strained out and only pulp remains. Add the salt and vinegar to the berry juice. If the berry ink is too thick, add a tablespoon of water. Store in a baby food jar sealed tightly. Cut the tip of the feather at an angle. Cut a slit in the tip. Dip the tip into the berry ink; dap on paper towel. Repeat as needed.
• Magic Potion. Pour 2 tablespoons vinegar into a shallow bowl or cup set on a baking sheet. Add 1 tablespoon baking soda.
  Hot Air Balloon. Pour 4 tablespoons vinegar into a bottle. Pour 2 tablespoons baking soda into a balloon that isn’t blown up (make a siphon out of cone of paper). Without tipping the baking soda into the vinegar, put the balloon over the top of the container. Use your hand or a rubber band to hold the seal. Jiggle the balloon so the baking soda is dumped in.

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You Say Sweet Potato, I Say Sweet Potatoe – johanna
June 13th, 2009 | Filed under: THE GARDEN

Sweet potatoes were originally cultivated in Mexico and Central and South America. Columbus discovered the sweet potato during one of his voyages to the West Indies. Spain eventually cultivated the potato resulting in a profitable business with France and England. The Portuguese are responsible for carrying sweet potatoes to Asia and Africa where they remain an important staple of the diet even today.

When I started writing this post my goal was to clear up a common misconception about sweet potatoes. Whole Foods Market among others insist yams are considered a sweet potato. However; chef’s on the opposing side of the debate heatedly disagree that not all sweet potatoes are considered equal. So, who is right?

Apparently the term ‘yam’ is used loosely in the United States to differentiate between the white and orange varieties. Yet, they are all sweet potatoes.  The colorings of flesh ranges from white to brown, orange and purple. True yams are from Africa, are very starchy, not sweet and grow as large as 100 pounds.

So how do you know which garden variety to use when a recipe calls for sweet potatoes? Generally, white sweet potatoes are best for baking while the orange flesh potatoes are better mashed or in soups.

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The Diary of a Novice Gardener: Making Mistakes – johanna
June 6th, 2009 | Filed under: THE GARDEN

The neighbor behind our house moved in last summer. Already his back yard is lush and magnificent. The trees, bushes and flowering plants have grown ten fold. Every evening the neighbor loving works in his garden. Tending to each tree and plant. Digging. Watering.

I planted a few tomato plants, bell pepper and some cilantro back in March. The cilantro died last month and the tomato and bell pepper plants are definitely not what I hoped for. First of all I have a major problem with bugs eating the meager offerings of vegetables. Secondly, or maybe this should be number one, I imagined the plants would produce more.

During my research two most common answers were soil and water. There was a period when the watering system was not working. Then when the drip system was on the plants were over watered. Thus I have wilted and yellowing tomato plants. The other missing ingredient is food. Plant food. When the plants were originally planted I used a bag of soil with fertilizer. However all the over watering took the nutrients straight through the bottom of the barrel.

It was suggested to combat any insects use organic compost. The art of decomposing bulk such as coffee grinds, paper, straw, manure, table scraps and dead plants is supposedly a turn off to bugs. Flowers and herbs also help with insects. There is a difference between the greener and healthier peppers that share the same pot with marigolds and the spiny tomatoes.

Lesson learned: Need to fix drip system, plant some basil with the tomatoes and make another attempt at composting.

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The Many Uses of Flour – johanna
May 29th, 2009 | Filed under: KITCHEN SCIENCE, THE GARDEN

When the economy started it’s downward spiral the commodity most talked about was rice and flour. I started to write down all the many uses of flour. When used in baking it binds the ingredients together and supports the batter to prevent nuts and berries from sinking to the bottom of the pan. When used in cooking, it thickens sauces, creams and pie fillings.

The types of flour available seems practically endless: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy, wheat, cake, self rising, bread and all-purpose. The choice of flour used will ultimately affect the finished product. Here is a short lesson on the science of flour. Flour contains protein. When the protein comes in contact with water and heat it produces gluten. Gluten is what gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore varying  from what is called for in a recipe will alter the outcome of the baked good.

Cake Flour: The most common variance I can think of is using regular all-purpose flour in the place of cake flour. Cake flour has a protein base of 6-8%.  It is used to produce a delicate tender crumb. Using all-purpose flour to make biscuits or cake will produce a dense texture rather than a light and airy one. Make your own by adding 2 tablespoons cornstarch to 3/4 cups sifted all-purpose flour. To substitute cake flour for all-purpose use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

Bread Flour: Bread flour has a protein base of 12-14% and is used to make yeast breads.

All-Purpose: All-Purpose Flour has a protein base of 10-12% and is used to make traditional sweets like cakes, cookies, quick breads, and pastries.

Pastry Flour: Pastry flour is similar to cake flour, with an 8-10% protein base. To make two cups of pastry flour, combine 1 1/3 cups all-purpose flour with 2/3 cup cake flour.

Self-Rising Flour: Self-Rising Flour has a low protein base with salt and leavening already added. Combine 1 cup all-purpose, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Bleached Flour: Bleached flour has less protein than unbleached. Bleached is best for delicate baked goods such as yeast bread, pastries, pie crusts, cookies, quick breads, pancakes and popovers.

Whole Wheat Flour: Whole wheat is made from the whole kernel and is higher in dietary fiber than white flours. Whole wheat does not produce as much gluten, so it is often mixed with all-purpose or bread flour to give a better rise. The protein base depends on the type of wheat used. Hard red wheat has a higher protein level than hard white wheat. Hard white wheat when ground is much like all-purpose flour and can be used in much the same way. Red wheat berries can be cooked and added to soups, casseroles or lasagna, eaten like oatmeal or ground and made into bread.

Other Types of Flour: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy and flaxseed are sometimes combined with all-purpose or wheat to give added flavor and nutrients. These flours can be used in pasta, yeast bread and some quick breads.

The Use of Flour:

Proper measuring of flour is extremely important. Too much flour will result in a tough and heavy baked good. When measuring flour always fluff the flour then spoon the flour into a measuring cup and level off with a knife. Do not pack it down or scoop the cup into the flour.

Sifting flour removes lumps and aerates it so that when combined with the liquid the batter mixes easily. If a recipe calls for 1 cup sifted flour this means you sift the flour before measuring. If the recipe calls for 1 cup flour, sifted this means you sift the flour after measuring.

Store flour in a cool dry place for up to six months. To prevent insects you can store flour in the refrigerator or freezer, bring to room temperature before using.

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The Diary of a Novice Gardener: Making Progress – johanna
March 31st, 2009 | Filed under: THE GARDEN

Old Man Winter has been reluctant to leave. The minute I think we are heading into mild weather, bitter cold and shrill winds rip through causing me to re-think packing up the winter clothing. Last year, Old Man Winter toyed with us clear into June. Anyone remember it snowing in Idaho in June? I am definitely not complaining. The 115 degree heat of the valley is nothing I look forward to. However, I am anxious to get my garden planted.

Mason’s preschool class learned about gardening last week. It was part of the topic “growing”. All week, they witnessed caterpillars creating chrysalis. I am as excited as the kids to see the appearance of butterflies soon. The sandbox was turned into a garden. They planted marigolds, some herbs, tomatoes and pumpkin seeds. I signed up to bring tomato plants and marigolds. While at the nursery, I took the opportunity to purchase a few plants for myself.

I was in the process of building the raised beds when I realized the biggest enemy to my garden at present are the kids. Adelin loves flowers so much I had to stand guard over the fruit trees when they were in bloom. Last year, they dug up the potted orange tree I planted so they could use the dirt. I decided last minute to move the plants to the front yard incorporating the them into the landscape. I took three half barrels and planted tomatoes, cilantro, marigolds and green peppers then set them on the front porch. I lined the walkway with strawberry plants then dug a bed for future planting. The tree in the front yard was finally saved from the encroaching grass.

I am still working on setting the stage in the backyard. The kids finally managed to demolish the wooden boat sandbox. As I was taking it apart, I saw the makings of a trellis for the raspberries and the perfect box for the kids garden. We took the egg cartons I was saving to make flowers with and used them to plant vegetable seeds in. I have even seen the use of cotton balls and peat moss to start seeds. The leftover seeds belong to the kids to plant in their garden.

The next step is to figure out how to keep the bugs away from the growing strawberries, wait for the seedlings to grow and the larger plants to produce.

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The Diary of a Novice Gardener: Survey the Spot – johanna
January 29th, 2009 | Filed under: THE GARDEN

We have lived in this house for three years now and still no garden. This year, I am determined to take the time to start one. My friends and family, who are experts on the subject, have clammed up forcing me to do my own research. First things first…find a place. That was easy. The minute we saw the house, I claimed the north east side of the yard for my own. The area gets the most sun during the summer and seemed like the natural place to plant a garden.

Next, I have to figure out what goes where. I have made several sketches of the garden, however, every time I compare it with the actual space, I stand there dumbfounded. I know I want to plant a “companion” garden utilizing containers. The theory of companion vegetable gardens is allowing Mother Nature to do what she does best. Pairing vegetables that grow deep in the soil with those that require a shallow bed, blending in plants that ward off pesty insects with those that invite creatures that are beneficial to producing a successful garden. We have plenty of birds, but I have not seen frogs since the first year we moved in. But, if I need frogs, birds and snakes so be it. We will create a nice little village for them.

Working with the sun, I will need to plant from North to south ensuring that every plant gets it’s share of the sun. Starting along the back fence, I have raspberries and blackberries. Originally, I planned on raising blueberries, but they are not as resilient and tend to be a bit more finicky than their cousins. (A tip when planting blueberries: plant two or more different varieties.) I will use sunflowers to separate the two and garlic as a border. Sunflowers attract bees and garlic is supposed to fight of bugs.

They say tomatoes are best when planted with basil, basil being a natural ward against pests. I plan on growing my tomatoes in containers with basil and parsley nestled right in the pot. Moving forward along the fence line with rows running East to West, I have peas, pots of tomatoes and potatoes. The next section will have green beans along the fence, squash (summer and zucchini) and cans of mint (again, to ward off the bad bugs) all divided by marigolds and Nasturtiums.

Continuing on along the fence, I have cucumbers in pots with a trellis, onions, thyme and carrots. Then peppers, cabbage, dill, lettuce and celery. Finally my herb garden consisting of basil, oregano, parsley, Nasturtium, asparagus, cilantro and marigolds and chives around the base of fruit trees. Flowers, Nasturtium and Marigolds thickly dotting where they will fit and strawberry plants as ground cover out front along the entry. I think that about covers it.

The fun part is tilling the earth. I need about 12 inches depth. The ground is clay and will become a nice home for my seedlings once some nutrient rich soil is mixed in and the earthworms move in. I have a ton of work ahead of me. I know in the end it will all be worth it.

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The Diary of a Novice Gardener – johanna
January 25th, 2009 | Filed under: THE GARDEN

When I was very little, our family would take a drive out west of town to pick the wild blueberries that grew along the fence by the highway. Once we got them home mom busied herself in the kitchen washing the berries and boiling the water to make jars of homemade jam. I have always envisioned a homestead with raised gardens, dotted with fruit trees of every kind. It was no surprise decades later the first thing I wanted to do when Stephen and I bought our first home was plant a garden in the back yard. I wanted to enjoy the satisfaction of growing my own fruits and vegetables.

We had little money as newlyweds just starting out and I savored the thought of having a healthy vegetable and herb garden. I worked for hours hoeing the hard dirt to make it soft enough to mix in the nutrients it lacked. Then finally, with great anticipation, I planted the seedlings. The hard work paid off in the weeks that followed. It was exhilarating to walk out back and pick herbs for our morning omelet. Or to fill my apron with the green beans, tomatoes, zucchini and summer squash. However I was unhappy with my meager supply. Grated the squash and especially the zucchini took off and grew to considerable size. Still the tomatoes green beans and herbs were lacking.

Growing vegetables is like baking bread, every gardener has their own opinion. Some say you can grow green beans next to corn while others insist it is impossible since corn needs nitrogen which in turn will harm the beans. Still in a book I read recently they say green beans need nitrogen too and the author suggested growing green beans next to corn. It is enough to give any novice like myself a headache. I just want to plant, water and wah-la, have great tasting and abundant fresh fruits and vegetables.

My dad grew up on a farm. But never did I think to ask him about the tricks of the trade. It was not until after I started my own family that I began to think about my childhood and the memories that I want to create with my children. So while visiting this summer I sat down with the master farmer to pick his brain and get all the insider tips.

My dad did not say much. Instead he gave me a brochure for an Aero-garden and told me to go experiment with the rest. My mom came in the room and reminded my dad of when he planted a hydroponics garden. Apparently all you do is dig a trench or use a vented planter. Fill the trench or planter with wood shavings or chips. Not bark. Next plant you plant in the wood chips. You can grow tomatoes, cucumbers and peppers to name a few. Finally give the plant a good drink with a mixture of liquid fertilizer and water. Sounded simple enough, yet I was still searching for the secrets behind a Martha Stewart worthy garden.

A few days later I went to visit my Great Aunt and my Grandmother, dad’s mom and aunt. They both grew up on a farm. Grandma Penny is the person who taught my dad. So it figured I would get some help there. They told me the same thing. You have to experiment. They added the most important key to gardening is adequate water and food. Then they suggested I visit the local feed store or garden center and ask someone there who knows the area and is knowledgeable about gardening. It was clear I was going to have to put in my own work and figure it all out by myself.

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Rhubarb – johanna
July 11th, 2008 | Filed under: THE GARDEN

The ancient chinese believed the roots of the rhubarb plant contained medicinal properties. Today, however, the stalk is generally used in sauces and desserts. Rhubarb looks like a red stalk of celery. Unlike celery, rhubarb is sour and requires a generous amount of sweetener, which is why it is better known as the “pie plant”.  While you can eat the stalk, the leaves are extremely poisonous if eaten. Keep them away from pets and children.

When choosing rhubarb look for a firm crisp stalk. To prepare, remove the leaves, trim the ends and cut into pieces just as you would a stalk of celery. Rhubarb can be used in sauces, chutney, compotes, pies, cakes and jams. Pair with another sweet fruit such as apples, raisins or strawberries. Any left over rhubarb can be cut up and frozen.

Recipes:
Strawberry Rhubarb Crumb Cake

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Victory Gardens – johanna
June 1st, 2008 | Filed under: THE GARDEN

During World War II, people were encouraged to plant gardens to help sustain a restrictive food supply brought on by the war. Vegetable and herb gardens were cultivated in back and front yards, empty lots and apartment building rooftops, balconies and window sills. Major cities commandeered a portion of public parks to grow vegetables as an advertisement of support for the troops. The government, as well as Agricultural corporations such as Good Housekeeping, Beech-nut, Simon & Schuster, House and Garden Magazine, produced and distributed basic gardening booklets. In addition, a film titled Victory Garden on how to plant and care for a victory garden was made available. Topics included soil health, how to plant, when and what to plant, and how to tend to the plants and pest.

The food raised was shared between the gardeners’ families, friends and neighbors. Any surplus was canned for a later time. Victory Gardens produced up to 40% of all consumed food. The gardens contained vegetables such as beans, beets, carrots, peas, radishes, lettuce, spinach, chard, onions, cucumbers, parsley, squash, corn, parsnips, leeks, turnips, cabbage, brussels sprouts, broccoli, peppers, cauliflower, tomatoes, eggplant, endive, and rutabagas.

When World War II ended, the government dropped the campaign for planting a victory garden. However, there was a serious disadvantage in severing the program too quickly. In the summer of 1946, the agriculture industry still had not come back up to full production, which in turn created a food shortage. Fortunately for some, they continued to plant their gardens earlier that spring and were able to get through the difficult times.

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GARDEN (ˈgär-dÉ™n) – johanna
April 16th, 2008 | Filed under: THE GARDEN

A garden is a great way to spend time as a family. There is a surreal satisfaction watching little seedlings grow and sprout into magnificent vegetation. Gardens can be anything you want to make them. You can build a raised garden or simply use pots or barrels. You do not need a large plot of land to have a productive garden. In fact, even if you live in an apartment building you can grow a garden. Gardens can also be incorporated into the existing landscape. Try using strawberry plants as a border.

When to plant what:

January: Onions, potatoes, spinach

February: Broccoli, cabbage, carrots, cauliflower, lettuce, radishes, onions, peas, potatoes, spinach

March: Broccoli, cabbage, carrots, cauliflower, watermelons, muskmelons, peas, potatoes, spinach, cucumbers, radishes, beans, lettuce, corn, tomatoes

April: carrots, radishes, spinach, beans, corn, cucumbers, watermelons, muskmelons, peppers, summer squash, winter squash, tomatoes

May: Beans, peppers, corn, cucumbers, muskmelons, pumpkins, summer squash, winter squash, tomatoes, watermelons

June: Beans, corn, celery, cucumbers, tomatoes, pumpkins, watermelon, muskmelons, peppers, summer squash, winter squash

July: Celery, beans, corn, summer squash, tomatoes

August: Broccoli, celery, cabbage, carrots, cauliflower, beans, lettuce, peas, radishes

September: Broccoli, cabbage, carrots, cauliflower, lettuce, onions, peas, radishes, spinach

October: Onions, peas, radishes, spinach

November: Peas, spinach

December: Onions, potatoes, spinach

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