Wednesdays – Education You Can Eat

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Where does our food come from? How does it grow?  How does the way we grow food affect us, and the world around us? What is sustainable farming? What can we grow ourselves? How do we cook it? And, especially, how does it taste?

Education You Can Eat is a garden-centered hands-on program about food, nature, life cycles, cooking and nutrition. The program encourages participants to explore full food systems (“seed-to-table”) through both individual and group learning such as compost chemistry, bee gardening, nature journaling, botany experiments and cooking and preserving the harvest. Click here for a tour of the garden.

The program will meet on Wednesdays from 10:00-1:00 in the garden in the Santa Clara/Cupertino area starting April 28th, with a possible field trip to Full Circle Farm or Veggielution by arrangement with the group. (A June 9th Olivera Egg Ranch Tour will also be a wonderful addition to what we will be learning.)

The lead instructor for the program is Mackenzie Price, with assistance from, Joanna, a UCSC intern, and Gardener Juli. Parent participation is welcome and encouraged.

We have five spots available in the Wednesday program for kids working around the 2nd-4th grade level in Science. Please let us know by email if you would like a spot for your child. Send your message to dirt2dinner at gmail dot com.

We look forward to seeing you in the garden!

Growing the Perfect Pickle

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cucumbers

A & C Pickling Cucumber

An important part of the perfect pickle, the crunch, is impossible to recreate unless you have fresh pickling cucumbers on hand and pickle them at peak freshness. Or so I have been told. My family’s pickling tradition consists of my mother doing whatever was printed in The Joy of Cooking and turning out a jar or two of kosher dills if the mood struck her and the cucumber harvest was cooperative that year.

In Dirt to Dinner, we like to teach the kids as much as possible about their food, where it comes from, how to grow it, what it’s history is, and how to preserve it for later. So today we started four different varieties of pickling cucumbers in the raised beds in the back garden, where the soil is well warmed. ‘Bushy Cucumber’, from Seed Savers Exchange, a variety from southern Russia where it is recommended for your dacha garden because it grows a compact “bushy” plant. ‘Double Yield Cucumber’, a variety from 1924, that we ate fresh last year. ‘A & C Pickling Cucumber’, also from Seed Savers Exchange, a variety introduced in 1928, that says it produces very uniform fruit but shows some healthy diversity in the photo. And ‘The Pickle of Paris’ or ‘Cetriolino Piccolo di Parigi’ which I hope will produce small gherkins for pickling, but we’re not totally sure of, because all the printing on the packaging is in Italian.

Lemon Cucumbers

There were also some slicing cucumbers that we couldn’t do without. We started a few seeds for some of the good old ‘Straight Eight‘ cucumbers that have been favorites here for the last few years. We also planted heirloom ‘Lemon‘ cucumbers, donated by Botanical Interest. These plants grew very slowly last year but the fruits were delicious when they finally came. That should probably be a lesson to us not to start them so early in the year, but here we go again, planting them in March. Maybe in a few weeks I will start a few plants from these seeds inside so we can do a comparison of the harvests. We also started ‘Armenian‘ cucumbers from seed donated by Territorial Seed Company. We had a variety of Armenian cucumbers last year that did well and were delicious. In fact, these are my personal favorites for quick-pickling with salt, vinegar and herbs, or for dipping in hummus. They were grown in a very protected spot last year and did well. I’ll be looking for another sheltered corner for them for this season.

This summer we plan to try the Pick-a-Vegetable Dill Pickle recipe from the Complete Book of Home Preserving and these Garlic Dills from Food in Jars.

3/26/2010 Update

Our first direct-seeded cucumbers sprouted today, the ‘Bushy‘ variety from Seed Savers. The slicing cucumbers all started in pots are starting to poke up their heads today as well, ‘Lemon‘, ‘Armenian‘, and ‘Straight Eight‘s which were first and look strongest out of the gate.

The Thankful Garden

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Rutabaga

I’m amazed at all the things still going strong in the Dirt to Dinner garden at this time of year. In the Midwest, where I grew up, all I had in my garden in late November was frost.

If you’d like to see all the ingredients we have available this year for a Thanksgiving feast, I made a VoiceThread to share them with you.

If you just want the short-list of what is growing, it goes something like this: Ancho peppers, artichokes, arugula, asparagus, basil, beans, beets, broccoli, carrots, cabbage, cauliflower, chard, chives, chicory, collards, ginger, gourds, Hungarian peppers, kale, Komatsu, luffa, mustard, onions, parsley, parsnips, potatoes, radishes, rutabagas, tomatoes, turnips, sage, shelling peas, snap peas, snow peas, spinach, strawberries and a lone watermelon.

Confounding the Peas

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Planter box or cat box?

Not the peas we had in mind!

A major issue in observation studies is that we often don’t always know what the potential confounding factors may be. In the soil fertility experiment we started a few weeks ago the confounders have overcome the experiment to the point that it was almost impossible to tell what was happening.

First, the planter was visited by our resident rodents, the hopping mice that peek out at us from the bushes and love to steal tasty treats. They dug out many of the seeds and presumably ate them.

Next, maybe due to the delicious rodent perfume worn by our mice, a cat visited the planter and dug through one side of the box creating a large mound containing who-knows-what sort of catly gifts. And that was before the huge storm that blew everything around and even washed some of the soil right out of the planter and onto the plastic around it.

Sprouts

Who's That Growing in Our Bed?

In spite of all of this, a few things did actually sprout. If you look carefully at the East side of the soil test bed, the “Tomato Soil” side, you can see how we counted twelve sprouts the last time we recorded data from this experiment. But 12 sprouts of what, exactly?

At least three of the sprouts were squat, strong-looking stems with rounded leaves on them. The rest were spindly stems with elongated, pointed leaves on them. Only the first three were a match to the pea patches growing in two nearby planters.

Tomato Sprouts

Pea Patch Volunteers

So, since this a really great experiment concept, and we already have the nicely amended (thanks for all your help, Cat!) soil on one side and the do-nothing-to-it “Tomato Soil” on the other side, we decided to replant this experiment to see if we can get a less confounded idea of what happens.

The bed was smoothed on the West side, and the cat pile was carefully removed. The bed was then replanted with 1 oz. of ‘Alaska’ (Earliest of All) peas, also known as Pisum sativum var sativum, packed for 2009. These were planted equally on the two sides but we decided to allow the existing pea sprouts to stay. They were marked so we can take them out of the data if we choose to.

 

Holes in burlap row cover

Burlap Fail

Then the bed was carefully covered with burlap and cages to discourage visitors. Unfortunately, this morning there seem to be a whole lot of holes in the burlap that weren’t there when we put it on! Kids weren’t the only ones out trick-or-treating last night. We’ve been raided by varmints! (I”m sorry about all those things I said, Cat. Please come back to the garden. We need you! We’ll plant more catnip, I promise!)

It looks like at least a dozen holes were dug into the planting area last night. There’s no way to tell if the mice are eating the new seeds or the old seeds that might be still left in the soil. But there are certainly some of the seeds still undisturbed in the planting area.

 

Mesh cover for garden bed

Pea Prison

In order to try to salvage this experiment we grabbed a few things we had around the garden and built a mesh wire cage over the planter like the one we use for the carrots’ Fort Knox. Hopefully this will give the peas a chance to sprout and grow through the tender and delicious stage. We noted that the peas that we started weeks ago who were sitting nearby in their nursery packs waiting to be planted are undisturbed.

We didn’t have a large enough piece of hardware cloth to cover the entire bed so we covered an equal amount of each side and will leave the area with the most rodent damage exposed for now. Maybe that will help keep the mice from breaking into the seeds we are trying to save and then we can plant it with another crop in a week or two when we see how things germinate.

 

 

Dispersing Seeds

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Ready to Thresh

Ready to Thresh

This week during Open Garden, we collected the bean seeds that have been drying on the plants for several weeks and examined the soy bean seeds that had been left to undergo their natural dispersal process. At the final stage of drying the bean pods will twist until they burst, allowing the beans inside to pop out of the shells and spread out in the surrounding around.

Ready to Store

Ready to Store

The trick to collecting your soup beans is getting to them just before they hit this stage. You want the pods to be dry and brittle, but not at the point of starting to twist. I usually have to find one that has already twisted and flung out its seeds before I realize it’s time to pick the rest of them. Once the dried seed pods are collected, you can put them into a paperbag and shake the closed bag to break open the pods and free the beans. Then lift out the dried shells to toss into the compost bin and what’s left in the bag is your beans.

Ready for Soup

Ready for Soup

Just to be sure that they are really dry, I sometimes add a commercial desiccant packet to the bottom of the container I keep them in, but a little dried milk in a folded piece of paper towel will also do the trick.

To use the beans, I soak them overnight with a good size piece of kombu (seaweed) to make them easier to digest. Then I throw out that soaking water but save the kombu to cook with the beans. In the Spring I definitely plan to try more varieties of drying beans for soup all Winter long.