GardenSpotlight

Our daughter Jennifer cooked dinner last night. Wow!  It was wonderful!  She made steak with mashed potatoes and broccoli rabe.  OK, sounds pretty average right?  Well, I had always cooked broccoli rabe just by sautéing with garlic and olive oil.  With Jennifer's simple addition of onions, it was amazing...very flavorful and sweet!  Greens are so easy to prepare, yet we have a fair number of customers at the farmers' markets that don't know what to do with them.  They can all pretty much be sautéed with garlic and oil....we're Italian, so we cook most things with those two ingredients ;-). First, you'll want to rinse the dirt off the greens and drain them or pat dry with a paper towel.  Remove the heavier stems.  Jennifer chopped the leaves of the broccoli rabe (or rapini, as some call it) before cooking, but you can leave them whole too.  Some greens like collards and kale can easily be stripped from the stems by running your thumb and forefinger down the entire

Rain, rain, go away…..so the nursery rhyme goes.  As goes our thoughts this rainy, wet spring.  While rain is important for all kinds of things from our gardens and farms to ecosystems to hydro-electric power to drinking water, there is such a thing as too much of a good thing.  Last year we were praying for rain for crops as the drought pressed on and temperatures soared into the 90’s in July and August.  This year we are praying the rain stops, at least for a while.  We began the month of June at a deficit of 2+ inches of rain, and now, just a few weeks later we are at a surplus of over 3 inches. Constant rain provides optimal conditions for fungal growth on plants and crops this time of year and into the summer.  In a previous article last year, we talked about solanaceous diseases (tomatoes, potatoes, eggplant) such as blight and Septoria, vine crop (cucumbers, squash, pumpkins, etc.) diseases such as downy and powdery mildew, and cole crop (cauliflower, broccoli, brussel sprout

We've seen the movies on public television about factory farming.  Maybe we've gone to a showing of a local film about farming, but do we really know what's happening with the backbone of agriculture?  How do our smaller family farms stack up against those giant corporations and what is "corporate concentration?" Simply put, corporate concentration is the amount of control that a few large corporations have over the food sector in our country.  As a matter of fact, corporate concentration in United States agriculture is quite high, affecting everything from how farmers grow our food to how its marketed to the consumer.  This trend has forced many families off their farms and even out of the farming business.  What does this mean for you, the consumer?  It leads to higher food prices and less choice at the market.  USDA data shows that the cost of food to the consumer has risen steadily over the past twenty years.  What does it mean for the farmer?  A farmers

Extension offices and state universities are warning growers of the dangers this year of Impatiens Necrotic Spot Virus (INSV) and thusly a lack of availability of Impatiens this growing season.   INSV is closely related to the Tomato Spotted wilt Virus (TSWV) and was once called I-strain and L-strain of TSWV.   INSV causes a wide variety of symptoms including wilting, stem death, stunting, etches of ring spots on the leaves and sunken spots on the leaves as well as other symptoms.   The virus has the ability to “compartmentalize” itself so that it affects only one area of the plant.   Regardless of the situation, all affected plants should be destroyed immediately as there is no cure for this virus.   Other plants affected by this virus are gloxinia, cineraria, chrysanthemums (all of which you will see now for the Easter season), begonias, tomatoes, other vegetables and grasses.   There have even been reports of the virus showing up in specimens of salvia.   Other than the propag

After reading the editor’s article from a recently published issue of The Columbia Insider regarding organic vs. conventional foods , I decided to research the recent study published by Stanford University last September which reported that there are no significant differences in nutrition between organically and conventionally raised produce .   This has been a very heated topic as I see and hear from many of my patrons at the local farmers’ markets what their beliefs are.   Some consumers are open minded and willing to learn the differences and what each farmers’ growing practices are while others only care about organic food and will not even entertain what a "non-organic" or conventional farmer has to say.   One customer last fall shouted at me that the Stanford study had been refuted and quickly walked away without letting me speak.   She must have read the article atThe Huffington Post .    I could dissect both articles, but that is beyond the scope of this commentar

Container Gardens for Indoor and Out We have been covering recently about how to develop indoor gardens for your homes.   In the greenhouse for spring sales, we plant and grow many different mixed containers.    Many times I just create as I go, placing whatever suits my mood at the time.   We sell a lot of ready-made containers, but we also have a lot of gardeners coming in to purchase plants for containers they wish to design themselves.   I am asked all the time which plants work well together, how should the containers be planted or what do I think looks good together?     It is easy to be overwhelmed when you visit your local garden center or greenhouse, so it helps to have some idea of what size planter you need, what colors you need and whether you are placing the container in a sunny location or shade.   Take a look at your home or wherever you are placing your container gardens.    In front of a larger home you can probably use a larger planter.   Take note of where the

“Reggie Mourning wears a Marine Corps sweatshirt and two 9-millimeter pistol rounds on a chain around his neck. There’s an M14 round hanging from his keychain. His tour of duty with a mortar unit in Vietnam was long in the past, but never really ended. After coming home, he worked for years as a trucker with the jagged rhythms of the war zone wired into his brain — sometimes barreling cross-country, drunk and stoned, with only his dog as a companion. In 2007, sick, exhausted, on his way to becoming homeless, he made it to the substance abuse program at the Veterans Affairs Medical Center near Newark. “(New York Times, November 30, 2009) So what does this have to do with gardening?   Plenty!   Gardening is therapeutic for many, military or not.   It’s a chance to play in the dirt, get back to basics and just…be.   Not only that, but I would guess that for veterans, it provides familiarity.   The familiarity provided by taking care of   the plants as they did their comrades in wa

Creating a cozy indoor garden for your home is easier than you think.   All it takes is a little ambition and creativity.   You’ll need to keep in mind the climatic area of the room you are working with.   How much light does it have?   How much heat is available?   These are things that will affect the selection of plants for that particular area.   A southern exposure window gives the best light, without it being too hot.   If your room is very hot and dry, then you may want to add a source of humidity, such as a humidifier or simply place shallow pans of water with pebbles under the plants.   As the water evaporates, it will add the necessary humidity into the air surrounding the plants.   The latter is also very decorative and gives you a chance to play with colors, shapes and groupings of plants.   If your room does not have enough light, there are lights made specifically for plants that you can purchase. You should be able to find these at your local garden center. It’s a

I just wanted to share a quick recipe; super simple and super delicious and back to an older, simpler way of life.  Greens and Beans: Here I used home grown rapini (broccoli rabe) that we are growing this winter in our greenhouse, but  you can use any green you like.  Kale, mustard greens, beet greens, turnip greens; they all work well here.  I just sort and wash the greens (about a pound) in cool water and shake any excess water from the leaves.  I toss them in a large saute pan and drizzle them with olive oil.  I add pressed and also chopped garlic and saute until greens are tender and then I add in my beans.  I used a can of chick peas here, but you can use cannellini beans, navy beans or something similar here.  And that is it!  Absolutely delicious and quite filling.  Hearty appetite!   Greens and Beans