Eggs In Every Basket - Gardening 2013

radish seedlings

Unlike 2012, and 2011, and 2010, we have no garden plans this year.

We certainly have lots of seeds and lots of seedlings and lots of perennial edibles. But instead of a predestined place, our strategy seems to be "this plant will die if it doesn't go in the ground now, better build a bed!"

So it was with the hoophouse - we invited people over for a build and later decided we should actually use the thing. We layered soil and peat moss over cardboard and planted cold-hearty vegetables.

Then strawberries were available at City Folk's Farm Shop. Oooh! We want to grow those but where to put them? Hoophouse sounds good and perhaps the plastic will protect the sweet berries from hungry rodents and birds.

Same with the potatoes and onions. The time to plant came upon us and we quickly put together the first pieces of a keyhole garden for family vegetables.

The placement of the orchard, in a sunny, well-drained location toward the rear of the property, was set in our minds a few months ago. We planted there in rows for lack of a better idea. We hope to eventually put in alley crops and understory edibles ala Restoration Agriculture. If the deer ravage the back orchard, we're raising three fruit trees in the chicken yard for insurance.

So far, we've double dug planting holes, tilled beds, built a hugelkultur pile (more on that later), built a raised bed for root vegetables, and made many lasagna-style beds including Lil's garden pictured below. Our soil building materials included straw, Price Organics premium soil blend, and Zoo Brew from City Folk's Farm Shop, peat moss from the big box hardware store, and composted leaves and rabbit poo salvaged from yards.

child keyhole garden

Garden Goals

Though we don't have a pretty plan, we do have a clear set of long-term goals:

1) Convert lawn to growing edible, habitat, or ornamental plants

2) Choose perennial and native varieties wherever possible

3) Plant a diversity of species in a diversity of growing spaces

4) Co-exist with the natural environment including remediating low areas to more wetland-like habitat

5) Garden with ecological and permaculture principles in mind

6) Save seeds for economy, biodiversity, and micro-climate adapatation

Ultimately, we want to provide our family with a sustainable, year-round food supply and welcome others to learn from the example gardens we create.

Consequences of Experimental Gardening

This seemingly haphazard way of planting may or may not work out for us. Certainly some plants will thrive while others may not be so lucky. Our gardening eyes may be bigger than our stomachs in terms of how many beds we can feasibly plant with the time and resources we have.

But at the end of the year, I expect we will have learned a lot about what works in the conditions we have. The eggs-in-every-basket strategy to building beds and planting over a hundred varieties of edibles will be a sort of instant natural selection. Perhaps we'll learn that deer prefer the branches of apple trees to pear trees. Or that strawberries don't receive enough pollination to fruit in the hoop house. Or that no one but humans likes collard greens.

It's all too early to tell now. Having the patience to wait and see which eggs hatch is one of the life lessons of gardening.

Earth Day 2013 {Friday Five}

Hey, hey it's almost Earth Day!

spring beauty flower

Go green with one of these activities:

1) Stand Together with Earth Day Columbus by volunteering. With a hundred work sites across the city on Saturday and Sunday, there is something for everyone. Then celebrate on Saturday April 27 at Columbus Commons with bands, food trucks, and booths.

2) Learn about newly-formed Columbus Food Not Lawns, mosquito control options, and the new edible roof garden at The Crest, 2855 Indianola, on Sunday April 21 from 10 am - 1 pm. Pick up a packet of free garden seeds while you're there and be sure to put June 2 on your calendar for a seed swapping and saving event by Columbus Food Not Lawns.

3) Head over to the Edible Gardening Campus at Franklin Park Conservatory Monday for a free family Earth Day Celebration with demos, garden tours, and food trucks. The folks from Sprout it, an interesting new gardening app, will be there with giveaways too.

4) Participate in the Whetstone Rec Center educational garden. Volunteers are needed to install the garden at 10 am Tuesday April 23 with Growing Matters or register for one of two garden clubs who will maintain the garden.

5) Plant something, eat a locally-sourced meal, spend a day without fossil fuel transportation, or make an energy-saving home improvement. We strive to do these things every day but especially on Earth Day.

Early Spring Inside The Hoop House {Friday Five}

What's going on inside the hoop house we built? 1) Garden beds of Price Farm Organics soil from City Folks Farm Shop and peat moss over cardboard broken by walking paths of landscape cloth covered by mulch. Alas any gaps between the cardboard and cloth are already growing weeds... hardware cloth shelf in hoop house2) Seedlings hardening off on the hardware-cloth shelves. seedlings in hoop house3) Strawberry plants under the shelves where water drains down from seedlings. strawberries in hoop house4) Cold-tolerant food like kales, lettuces, and beets. greens in hoop house bed5) Friends and family hanging out. The hoop house is always warmer than the outside; on the days reaching 70 deg F recently, the hoop house sauna was positively steamy! japanese girls in hoop housesunset hoop house

Chicks New Digs - Shed-Conversion Chicken Coop

shed conversion chicken coop This blog has been fairly quiet recently because we're taking advantage of dry weather to work on dozens of outdoor projects. Setting up a homestead is enough work to occupy us for years!

One project that could not be ignored is setting up a new chicken coop and run for our growing chicks, now eight weeks old. While we love our chicken tractor, and will keep it around for potentially housing meat birds, it didn't allow for a lot of run room and we wanted a coop we could walk into.

We researched options and ultimately bought a plastic shed kit because it was cheaper and easier than making something from lumber. We designed all inside fixtures as freestanding items so that we can potentially reuse the shed for another purpose if we need.

homemade nest box

Alex, Lil, and I worked together to put the shed up in a few hours one afternoon. We outfitted the inside with an old ladder and scrap-wood roost bar. Alex built a free standing nest box from scrap melamine sheet and lumber, though our only laying hen isn't choosing to use it yet.

The coop rests on a base of treated lumber atop cement blocks. When the chicks are a little bigger, we will add a few more layers of cinder block to raise the coop and allow a shady spot underneath.

chicks peeking out of coop

Building The Run

We debated whether to invest in electric fencing or wire. Ultimately we choose 72 inch welded-wire with metal posts because it was slightly cheaper, reusable and less breakable, and will hopefully help prevent deer from intruding the run to nibble at the fruit trees planted inside.

I began the fenced run by setting stakes to represent the corners and squaring them up using the 3-4-5 method. When the corners were finally in place, I ran a string around to guide placement. I dug a six inch trench by hand to settle the fence in the ground.

The next day, Alex set metal posts in the ground and attached the welded wire to the posts using zip ties. Classy.

I filled in the trench with mulch. Mulch is quickly becoming our favorite ground cover material because it's free from the tree service we're using. Finally Alex built a gate.

chicken run fencing

 

Predator Prevention

Arial and ground predators are a significant threat to chickens. We have seen possum, raccoon, fox, deer, and hawks in our yard, all of whom would love a bite of chicken.

chicks around water

To prevent the nocturnal predators, we lock the chickens in their coop using a two-part latch every night. This is actually a rather comical event because the chicks don't yet know when it's time to roost so we have to catch them one-by-one to put in the coop. They don't seem to be using the roost bars yet but maybe they will when the are bigger.

chicks hiding under umbrella

The old umbrella, table, and branches strewn around the run are not debris - they're intentional. We strategically placed them to give cover from raptors. Chickens do have an instinct to run for cover; the girls have been spending a lot of time hiding out under the umbrella. Our plan is that the fruit trees will grow to provide shade and predator cover eventually, but in the meantime the run looks like a junk pile on purpose.

new hampshire chick

This is our fourth chicken coop and hopefully our last for a long time. It's isn't as glamorous as some but we expect this set-up to be weather- and predator-tight and easy to access. So far, the chicks seem to dig it.

 

PS. If you're a blogger, check out my guest post at Be Up & Doing about the technical mechanics behind switching from HoundsInTheKitchen.com to HarmoniousHomestead.com.

Probiotic Ranch Dressing Recipe with Food Bloggers Against Hunger

food bloggers against hungerHave you ever been hungry? Really hungry like the 16.2 million kids in America who are food-insecure living in families without the means to regularly put nutritious food on the table?

I'm hangry when I forget to eat a big breakfast before becoming immersed in a project and suddenly it's two pm and I want to eat RIGHT NOW. I was hangry yesterday, in fact. I was surrounded by healthy food; I only had to stop a moment to prepare and eat it and my belly would be full. I thankfully have never been truly hungry.

But 48.8 million Americans struggled with hunger at some time during the year 2010. 1 in 4 Americans used at least one of the 15 USDA food and nutrition assistance programs. While many local food advocates like me disagree with some of the food choices available in some USDA nutrition programs, there's no denying that any food, even factory-farmed food, is better than no food at all for those who are hungry.

A country as great as America is cannot stay this way when children and families are hungry. Children cannot learn in school, crime and domestic unrest increase, and our national productivity declines when people are unable to meet their most basic needs.

My family delivers food donations to our local food pantry. We plant extra rows in our garden and share our harvest. The farmers' markets I work at collect fresh seasonal food for donations. But this type of charity is clearly not enough to meet the need when food pantries are inundated with hungry families.

To truly eliminate hunger, governmental leaders must continue to address and fund anti-hunger and anti-poverty programs. Take 30 seconds now to send a letter to Congress lending your voice to the cause.

When you have a little more time, consider the new film A Place At The Table documenting the complex problem of hunger in America. Accompanied by the music of T Bone Burnett and The Civil Wars, the picture also promotes solutions. Find a viewing of the film in your city or on demand through iTunes and Amazon.

probiotic ranch dressing recipe

Today, April 8, food bloggers around the world are sharing recipes to address hunger. I am proud to contribute my recipe for probiotic ranch dressing to the Food Bloggers Against Hunger project.

One way my family saves money at the grocery and adds flexibility to our dining is by making our own salad dressings. A bottle of dressing is at least a few dollars at the store and often includes manufactured oils, sugars, and stabilizers that I would prefer not to feed my family. The ingredients to make simple, fresh dressings at home are cheaper and healthier.

We whisk together this buttermilk ranch dressing recipe frequently because it pairs well with fresh greens in season now and is useful as a dipping sauce too. It uses buttermilk and sour cream, both full of live active cultures that can aid digestion.

ranch dressing recipe

Probiotic Ranch Dressing Time: 2 minutes active, 30 minutes inactive  Makes: 1 cup

1/2 cup buttermilk with live active cultures 1/2 cup sour cream with live active cultures 1-2 teaspoons minced garlic chives (can be grown from a sprouting garlic clove planted in a pot of dirt or foraged from your backyard if you are lucky like us and they grow wild in your area) 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano flakes 1/2 teaspoon finely ground black pepper salt to taste

1. Mix all ingredients. Adjust consistency to your liking by adding more sour cream for a thicker dressing or more buttermilk for thinner dressing. 2. Refrigerate for at least thirty minutes to allow flavors to combine. Taste and adjust seasonings as desired. 3. Serve within one week.

Food = Love Indian Paneer Cheese {Recipe Guest Post}

paneer cheese recipe

I am pleased to share an authentic Indian paneer cheese recipe today from Susan Saldanha. She is a Columbus cook originally hailing from India who teaches custom cooking classes about Indian culinary traditions for groups and individuals in your home. Contact Susan by email to experience her healthy, delicious take on Indian cooking. 

June 2012 was memorable because I went back home to India after eight long years. Landing in Mumbai India I was hit by the heat, the humidity, the flood of humanity and a hunger in your belly. I began to realize I missed all of this so much.

My mom grumbling to a visiting neighbor awakened me one sweltering afternoon. In muted tones she said "Mrs. Advani, please stop sending food. All the neighbors bring her food claiming it was her favorite dish when she was a girl and I don’t get a chance to cook for her. After all, she’s my daughter visiting after eight years."

In India, Food= Love and believe me I had a lot of good “love” growing up.

Today I will share with you a taste of my Motherland: a Paneer cheese recipe. This is often eaten in the US as Mattar Paneer (peas and paneer) or Palak Paneer (spinach and paneer). Paneer comes from Northern India. It is a fresh milk cheese that is easy to make. Highly nutritious, it is a great source of protein. Its subtle flavor profile allows it to absorb the Indian spices very nicely but can be eaten by itself as a delicious ‘anytime-snack.’ paneer cheese ingredients

How to Make Paneer

Ingredients

  • 4 cups of whole milk

  • 3/4cup sour cream or yogurt (sour cream adds a decadent lusciousness to the paneer)

  • Cheesecloth folded over to give you four layers

  • Colander

  • Heavy bottomed pan

paneer cheese curd pressing paneer cheese Method:

  1. Bring the milk to a boil on a medium flame in the heavy bottomed pan. Keep the flame on medium as milk burns very easily and will add a burnt taste to your paneer.
  2. Add the sour cream and keep stirring gently. Turn the heat up to high to facilitate the curdling process.
  3. The milk will begin to appear lumpy and will have light green whey around it.
  4. Strain the whey in a cheesecloth lined colander.
  5. While the paneer is still in the colander run cold water over the paneer till it cools down. Squeeze as much of the extra water out of the paneer as you can by twisting the lose ends of the cheesecloth.
  6. While still in the cheesecloth place the paneer under a weight (a heavy pan or a foil lined brick) on your counter for about 1-2 hours.
  7. Unwrap the paneer and cut it into cubes. It’s ready to eat.
  8. Paneer keeps in the refrigerator for up to 3 days. Freezing is possible and cutting it into cubes before you freeze it is a good idea. After thawing you have to lightly fry (preferably in homemade ghee) on both sides before you use it in cooking or else it tends to break apart.

Serving suggestions:

In my home we eat paneer fresh and love it with a slight drizzle of honey or on a toothpick with a small piece of pineapple and a sprinkle of chaat masala. (Chaat masala is a spice blend used on a variety of snacks and has spicy, salty, and sweet tones. It is available in any Indian grocery store.)

Note from Rachel: Our favorite Indian cooking book is 1,000 Indian Recipes by Neelam Batra.

Weekend With Guests From Japan

japanese women in hoop house Once again we opened our home to guests from Japan this week. Long-time readers may recall when we hosted Kayoko and Anna in summers past through the Ohio 4-H Program. Hosting international guests has so many benefits that of course we said yes when asked by daughters of our friend Naoko if they could stay with us for a few days.

Japanese serving ramen

I was pregnant with Lil when we hosted Naoko in 2005. She mothered me through a hot summer, creating a special bond between us. We met her daughters Maiko and Yuiko on our trip to Japan in 2007 and welcomed the chance to house them for a few nights this weekend during their short spring break vacation to Ohio.

Maiko and Yuiko arrived on Thursday evening after a lengthy wait on stand-by in the Chicago airport. On Friday, we drove North out of Columbus to see Amish and visit with the animals at Six Buckets Farm. We came home for dinner with friends which featured venison sausage and pie that Maiko helped cook.

posing with dairy cattle

On Saturday, the girls shopped the Worthington Farmers' Market and Mall. We visited my father-in-law's studio and City Folk's Farm Shop before Maiko and Yuiko made us ramen for dinner.

We saw Maiko and Yuiko off to another friends' home on Sunday. Their visit was short and we couldn't show them everything we wanted to, but that's OK. We're building a relationship sure to last a lifetime with more visits over the years.

ohio barn buckeyes O H I O

 

It's that time of year when Ohio 4-H is looking for host families again for July 24-August 19, 2013. You don't need to be a 4-Her or have any special plans this summer - the children coming here want to see real life in a family with a 10-15 year old host sibling. If that's you, please read the Ohio 4-H International Program website to fill out an application or contact me for more information.

Seasonal Snaps: Spring Equinox 2013

The homestead has changed in many ways since I posted Winter Solstice 2013 Seasonal Snaps, though I felt wind on my cheeks and spied snow in the air on both photography days. Mostly we have been building and hauling; we're eager to finally see edibles growing at the next turn of the seasons. Not much action in the front yet, pictured in fleeting sunlight.

homestead winter

Careful eyes will spot the new mailbox at the road, a result of a drunk driver smashing our old one to smithereens.

IMG_5407

In the backyard, Jacob Sauer Tree Care recently removed a dying honey locust to give more light and eliminate the thorn hazards. We agreed to haul the brush and cut all wood to save costs, a chore that has taken many days. You may be able to spot a catalpa and oak tree Alex cut down further back in the yard.

You can also see the hoop house in this picture, off to the left. We built a 10x20 foot season-extending structure  over several work days with the help of many friends. One of three beds inside is already planted with greens and roots.

IMG_5413

Here's the hoop house from the back of the yard. You can also see the dirt pile we're hosting for City Folk's Farm Shop*. That big empty area in the foreground? It's where the family who owned the house before us traditionally kept their garden. We'll use the well-drained spot for an orchard with alley plantings in between rows.

IMG_5417

I have to admit I'm a little disappointed in how similar the two seasons appear for all the aches my body feels from working outside. Surely June 21, the summer solstice, will yield a totally different view.

*Alex, Lil, and I want to wish Shawn and Gerry at City Folk's a VERY HAPPY FIRST ANNIVERSARY! We love having this shop in our vicinity for homsteading supplies and education. They are hosting a homestead tool swap, chicken feed giveaway, silent auction, and more fun activities during their birthday week - go visit!