Welcome to Bepa's Garden!
This blog is about organic gardening, healthy eating and healthy living.
Each month I will be posting Garden To-Do Lists, Tips & Techniques, Garden Project Plans, Photos from the Garden, Recipes and Book Reviews.
I hope you enjoy reading and I hope I can inspire others to start a backyard garden!
Happy Gardening!
~Rob~

Monday, October 22, 2012

Planting Garlic


This past weekend it was finally time to plant the garlic in the garden. We use garlic in just about every dish we make and also use it to make pest deterrent sprays for the garden, so it is an important crop for us to plant. Garlic is fairly easy to grow if you follow some simple steps, the first being to start will healthy stock. I bought garlic from Seed Savers Exchange a couple years ago and have been saving the largest cloves for re-planting each fall. I started with several different varieties to see what grew the best in my area and to determine which flavor I liked the best. I grew:

Erik's German White - red-purple skinned cloves, east to peel. Rich and slightly spicy garlic flavor. Hardneck, 4-6 large cloves.
Chet's Italian Red - Heirloom variety from Chet Stevenson of Tonasket, Washington. A good garlic for raw eating because the flavor is not too strong. Softneck, 12-16 cloves per bulb.
Chesnok Red - Beautiful purple striped paper with red cloves, easy to peel. Good lingering taste, retains flavor well when cooked. One of the very best for baking or roasting. Hardneck, 8-10 cloves per bulb.
Georgian Crystal - Beautiful fat bulbs with large cloves, mild flavor when raw, smooth and buttery when roasted. Hardneck, 4-6 cloves per bulb.
Georgian Fire - Described as a truly "white hot" garlic. Raw taste is strong with a nice hotness that is not at all unpleasant. Great for salsa and salads. Hardneck, 4-6 cloves per bulb.

When to Plant:

Garlic should be planted between September 15 to November 30, with the optimal time being in October after the first light frost. Remember to plant the largest cloves to grow the largest bulbs. Leave the outer skin on the bulb and do not separate the cloves from the bulb until you are ready to plant.

 

Garlic is a heavy feeder and likes a soil with a pH of about 6.5, loose and rich with lots of organic matter to provide good drainage.

I use the biointensive method for planting, which allows you to plant 4 times the amount in one-quarter of the area. Some great resources on biointensive planting are How to Grow More Vegetables and The Sustainable Vegetable Garden by John Jeavons of Ecology Action. The biointensive method includes double digging your beds, and planting in a honeycomb pattern to make better use of your planting area.  Double digging allows the plants roots to grow larger, giving them access to more food and water, providing for healthier plants and better yields. 
According to the charts in these books, garlic should be spaced 4" apart.


4" planting layout.

  

Plant the cloves with the root end down, pointed end up. Cover with 2" of soil and a 6" layer of mulch. I use chopped leaves as mulch, which works the best for me. 


 I made 4' x 4' mesh baskets to put over the beds to keep squirrels and other critters from stealing my seeds.



The garlic cloves will begin to sprout through the mulch in 4-8 weeks, depending on the variety and weather conditions. Do not be concerned, the plants may suffer frost or a small freeze but will survive. 
Garlic needs about 1" of water per week during the growing season. Stop watering about June 1st, this allows the bulbs to form better and harvest more easily. Keep weeds under control early. Garlic does not compete well with weeds. 


 Cut or break off the scapes after they are 10" long as they will inhibit bulb growth if allowed to grow. The scapes can be used in soups, stir fries or even pesto.
Harvest after leaf die-back begins and there are still five green leaves remaining on the plant, sometime in June or early July, depending on your climate. Do not wait too long or the bulbs will begin to separate in the ground.



I have read that some garlic farmers will plant the bulbils ( the "seeds" that form from the flowering scapes) to grow more garlic. The bulbils are  supposed to be better to replant because they have not touched the soil and therefore do not carry any of the plant diseases that may have affected the garlic bulb. The only drawback to planting this way is it takes two years to get full garlic bulbs. The first year you will end up with a round, which you harvest and dry when harvesting your garlic, then replant in the fall as you would regular garlic cloves.  In the 2nd year you will end up with a complete clove. I like to mimic nature as much as possible when planting and this makes perfect sense to me. In nature, the garlic will grow, send up a scape, flower and then drop it's seeds in the fall. 
Each year I have saved the bulbils from the flowering scapes, but never get around to planting them. This year I planted 4 rows of bulbils along with the garlic cloves to see what kind of results I get.

Garlic planted on left - bulbils planted on right.

 And of course, I had my two helpers watching everything I did, checking the freshly turned beds for bugs and watching out the large birds flying overhead!

Shared at:



Down Home Blog Hop


Farm Life at its Best


Photobucket

Friday, October 19, 2012

Zucchini Pasta Alfredo

We have been trying to add more raw meals to our menus after reading about the many benefits of eating raw. Raw foods are supposed to be more beneficial because when food is heated over 104 degrees Fahrenheit, it begins to damage it's nutrients and enzymes. Research has shown that nutrients are damaged and destroyed as food is heated and cooked. Adding more raw dishes to our diets has made a huge difference in how we feel.


Zucchini Pasta Alfredo

This is more of a summer recipe because it is easier to get fresh zucchini from your garden, but it's equally delicious anytime. If you aren't into raw but still want the benefits of eating healthier, you can still heat the zucchini and sauce, it is delicious either way!

The "pasta" in this recipe are actually zucchini cut into noodles with a spirooli. This is a great tool that can also make potato noodles, potato twists, slice cabbage and do much more with raw vegetables. We bought ours from NaturalZing for $28.50, but you can also get them from Amazon.



Live Zucchini Pasta Alfredo


Ingredients:
2 medium zucchinis
1/2 cup raw cashews
1 lemon, juiced
2 Tbs olive oil
1 Tsp sea salt
2 cloves garlic
1/2 cup water
1 Tbs pine nuts

Directions:

- Soak cashews in water for 1 hour.
- Create noodles with the zucchini using the spirooli.
- Blend the soaked cashews, water, lemon juice, olive oil, sea salt, garlic and pine nuts in a food processor or blender until well blended and creamy.
- Place noodles on a plate and spoon sauce over the top or mix noodles & sauce together, to your liking. You may have extra sauce.
- Garnish with fresh basil.

To make the zucchini noodles:

Cut ends off zucchini
Put in spirooli noodle maker

Turn handle and apply constant pressure towards blade

Add this is what you end up with!

Add the cashew sauce, garnish with basil and serve!
Shared at:



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”Wilderness\Wife”

Thursday, October 18, 2012

Fall Clean-up




We've had our first frost last week so the summer growing season has pretty much come to an end. I already have the greenhouse cleaned out and one of my 4 x 8 cold-frames planted with lettuce, arugula, kale and spinach to provide us with fresh salad greens throughout the winter, so now it's time to start cleaning the gardens and covering them with shredded leaves for the winter. 
 

Meet the cleaning helpers!




These are our two Pekin ducks, (haven't named them yet). They roam the back yard during the day foraging for bugs and pretty much anything else they can eat. After I pulled up the tomato, pepper and other withered plants, I opened up the garden for them to feast on the remaining summer kale and cabbage. 
They are excellent cleaners and have been doing a thorough job!




Since growing organically and applying compost tea to the seedlings in the spring, I haven't had much of a pest problem. I do get the occasional squash beetle or cabbage moth, but not enough to do any significant damage. I am hoping the ducks will clean any hibernating insects left in the garden and next year will see even less pests. I just need to keep them out of the garden when I plant the tender seedlings next spring!


Monday, October 15, 2012

Project Plans - Garden Bench

 

Each month I will be adding a new plan to the Garden Project Plans page on my website.

 
Most of the plans will be free to download. The more complicated plans, like the greenhouse, will be available for purchase for a small fee. The purchased plans will either be in book form, with step by step instructions, or as full size construction drawings.

This months free plan is a garden bench. 




This bench is an easy to build project that could be used in your garden or patio for additional seating or as a coffee table. It is made from only 5 boards so it is a pretty easy project that can be completed in a day. The bench in these plans is drawn at 36" long, but you can easily make it longer, or shorter, by changing the length of the top and sides accordingly.


Click here to download these plans for free!

Like Bepa's Garden on Facebook to receive notifications
when new plans are posted!

** Recommend a plan!  **

Is there a project that you would like to build but can't seem to find plans for? 
If there is a project plan that you would like to see added to the library, feel free to recommend it in the comments or email me. If a recommended plan is used, and is offered as a purchased plan, the first person who recommend it will get a copy for free!


 


Down Home Blog Hop

Thursday, October 11, 2012

Apple Picking in Vermont


Fall is my absolute favorite season. The clean crisp air, the woodsy smell of leaves, the aroma of wood stoves. It's a time to finish harvesting from the gardens, saving seeds for next year, cleaning the gardens by gathering up and composting withered plants, and covering the garden with crushed leaves to protect it during it's winter rest.  


One place I love to visit, especially in the fall, is Vermont. Just a short drive, it's like traveling to another world. The skies are deep blue and clear and the air seems so clean and crisp. You are welcomed with the colorful fall foliage and smells of leaves and pine trees. 

Earlier in the week we took a trip to Woodstock VT, and on the way back we stopped at the Green Mountain Orchards in Putney, VT. to go apple picking.


The Green Mountain Orchards is a great place to visit. You can pick your own apples and pumpkins, and they sell their own apple cider, donuts, and apple & pumpkin pies, which are absolutely delicious! They also sell their jams & jellies, raspberries, blueberries, peaches, plums, pears, and sweet corn, when in season.


It was a perfect fall day to go apple picking. The skies were slightly overcast and the temps were in the low 50's with that crisp Vermont air. The apples were unbelievably delicious and sweet, most likely due to the cooler Vermont weather.


Vermont is a special place. 
If you are ever in the Putney area, be sure to stop at the Green Mountain Orchards, it's worth the drive!