Garlic time, again. The beautiful cycle.

Planting garlic in Vermont is a great way to extend the gardening season and gives you a crop that is perfect in so many dishes, stores well all winter long and even generates its own seed. It is a perfect way to tune into the cycles of the gardening season and feel like you are growing an important part of your diet. Garlic is expensive to purchase so there are savings to be had with your own garlic crop. Please follow this guide for easy, step-by-step instructions that will give you a garlic patch for life. I have been growing out my own garlic for 18 years and usually do not need to ever buy seed stock or garlic in the grocery store. The pleasures of garlic growing are abundant and I encourage you to get familiar with this wonderful and simple crop.

When to start the cycle?

Planting dates in Vermont are anytime between mid October and late October. It is best to wait until then, because if you plant too early, the bulbs will break out of dormancy too soon and this weakens the plant going into our harsh winters. If you plant the cloves during those last two weeks of October, it gives them just the right amount of time to take root and hunker down until spring, but not send out any top growth.

To plant garlic, you need to follow a few easy steps.

1. Bed preparation.

This is the act of making your garden soil ready for garlic planting. You want a nice patch of garden, that is worked deeply so that the soil is loose about a foot down in depth. If your garden is very compacted and hard, the garlic will not be able to grow well and you will be sure to end up with small heads of garlic that are tedious to peel and not all that satisfying. You can prepare the bed with a 3 prong fork by digging in straight down, tilting the handle of the fork back and forth, and loosening the hard pan. This is a good work out! Don’t hesitate to get dirty here by kneeling in the earth and breaking up the clods of soil with your hands so they are not chunky at all. Add a bit of well rotted manure or compost at this time. Not too much. For a 5 by 10 bed, maybe a 5 gallon bucket’s worth. You don’t want to over feed the garlic roots in the fall, but a little compost will add organic matter and that will help the structure of the soil, keeping it loose, able to retain some moisture without staying too wet.

Take your time and your garden will reward you. I always look at garlic planting as a soulful moment in the gardening cycle. It is saying goodbye to summer and embracing the dormancy of winter, when seeds deep below the surface slowly get ready for their spring emergence. Living in a climate with such long winters, I need these small, but important, rituals to remind me that spring will come and the cold barren winter is a necessary part of it all. The seed garlic is planted in the fall because it needs to send roots far into the earth in order to feed itself the following year. I take this as a metaphor for my own winter activities that feed me all year long – catching up on sleep, feeding my mind with more reading time, eating great, nourishing foods, and spending more time with friends and family.  I digress here, but these are the thoughts I have as I plant garlic, and after many years of doing it, I find that it is a necessary part of my mental preparation for winter.

2. Mark the rows with a hoe, or hand tool. I usually keep the rows about 12 inches apart and since my beds are about 4 feet wide, I keep 3 rows per bed and can easily reach the center. Just drag your tool through the soil to delineate the rows. You can use string and stakes if it is important to be straight, but I don’t bother with that at all.

3. Break up the garlic heads into individual cloves. Do not peel! And notice that one end is the root end and one end is the stem end. This will be important for planting right side up with the root end pointing straight down and the stem end pointing straight up.

4. Space out the cloves. Lay the cloves on the top of the soil, following the line you have just drawn in the soil.  Allow about 6 inches between all the cloves.

5. Planting, spacing, and yields

Now you can start to plant. I always kneel down and take my time to feel the earth under me at this point. It just feels good and is a way to say goodbye to the garden before winter! Then, take a bulb planting tool, or a sturdy,  sharp pointed stick, or your hand if your soil is soft and pliable, and poke a hole about 4 to 6 inches down. Shove the clove of garlic deep down, root end down, and cover up with the soil. Continue down the row and repeat until all is planted. Three  heads of garlic will turn into about 24 heads next spring – assuming your garlic has about 8 cloves per head. . And with 6” by 12” spacing, a 5’ x 10’ patch of garlic will yield about 60 heads of garlic. That is enough to enjoy one head of garlic per week, all year long, and still have some left over for planting. To plant a patch this big, you will need to plant the equivalent of 7 to 10 heads of garlic.

6. Compost and mulch. I usually add another 4” of compost or well rotted horse manure to the bed. I then leave it like that for about 6 weeks. Then in mid to late December, I cover the bed with a thick layer of straw. You can also use leaves here, but straw is the best insulator with hollow stems that trap air and keep everybody warm down below. Another advantage of straw is that it usually does not have weed seeds in it; mulch hay, straw’s poor cousin,  should be avoided since it is laden with all sorts of perennial grass and weed seeds. The straw moderates the winter soil temperature and prevents buckling and heaving which could push those garlic cloves up and out of the ground.

Let winter pass you by now, and next……

7. Spring time chores with garlic. Once the snow melts and the soil warms up a bit, your garlic will break dormancy and magically pop up out of the earth. It is important to pull back the straw to let the garlic see sunlight. If you wait a bit too long, and pull back the straw only to see a bunch of yellowing stems, don’t worry! The garlic shoots will green up in no time and will look fabulously sturdy after a week or so of direct sunlight. I usually pull the straw into the garden path, let it pile up there and then replace it around the growing garlic to block out weeds once the garlic plants are about 8 inches high. I often will add a little granular fertilizer at this time, before putting the mulch back in place. For a 5 by 10 garlic patch about 3 cups of Pro-Gro from North Country organics or one bag of Compost Plus from Vermont Compost Company is just about right. This will insure you get large, easy to peel cloves that taste great.

8. Garlic scapes will appear on stiff neck garlic around late May. These look like green curly cues with a pointy end that gracefully swoops down and around, waving in the breeze. This is the budding and flowering portion of the garlic plant. It should be removed to help the plant spend its energy on sizing up the goods below ground. If it is allowed to flower, the plants’ strength will go towards the flower and the garlic forming below ground will be the weaker for it. The good news here is that the “scapes” as they are called, are good to eat. I usually cut off the pointy tip – it is rubbery and inedible, and then slice up the round stem and use it in stir fries, stews, pasta dishes, or pickles. When cooked, it has the texture of a nice green bean and the flavor of mild garlic. It is absolutely delicious and a once a year treat that marks the beginning of summer – a harbinger of good things to come.

9. When to harvest? Garlic is ready to harvest when about 70% of its leaves have turned yellow. This is somewhat subjective, and should be taken as not a hard and fast rule, but rather a guide. You can dig up one head of garlic and look for signs of well formed skin, plump cloves, and individuation (cloves that are individually formed, and not one big mass). This is usually some time in late July. In very wet and rainy years, sometimes it makes more sense to take the garlic our of the ground a little early so that the skin does not rot in the damp earth.

10. How to harvest? Take out your three prong fork again and use it to loosen the soil around the outside edges of each garlic row. This will break up the soil enough to allow you to pull out each plant with a firm yank. (If the stems break off, it is likely you waited too long and the skin and stems are starting to rot. At that point, just dig up the cloves with a spade and they will be okay in taste; they just won’t store well. ) Lay the plants on the surface of the soil so that they start to dry off. Once all the garlic is pulled up, wipe it with a towel or rag, and get ready to tie it into bundles. I usually take about 8 plants, hold them together in one hand, and with the other hand, wrap twine around the whole bundle. Tie off the twine and then hang the bundle in a dark airy space. The rafters of a garage, shed or barn work well. If you don’t have that type of space, just find a place out of the rain, out of direct sunlight and with good air circulation – a covered porch? a dry basement with a fan running? a spare bedroom that can get a little dirty? (no shag rugs please!).

11. Curing the garlic Curing is the process of letting the garlic dry which makes the papery skin that allows the garlic to keep all winter. The stems will turn brown and brittle and the exterior of the bulbs will become dry and paper-like, just like garlic in the store. At this point, it is okay to cut off those dry stems, wipe off any remaining dirt, cut off the roots, and place your garlic in a crate to store it. This can be done anytime from 3 to 6 weeks after you initially hang up the garlic to dry.

12. Storing the garlic Once the garlic is cured, cleaned and trimmed, you are ready to store it for eating all winter long. Garlic is best stored in the dark. In an airy, dry, cool place. I use milk crates, covered with a piece of burlap, and keep the crate in a very cool part of the basement. Ideal garlic storing temperatures are between 35 and 45 degrees, but a refrigerator is too humid, so please don’t be tempted to use that as a storage method. Other good places to store garlic (and onions for that matter) are unheated attics, attached garages that don’t freeze, but are not heated, or 3 season porches that do not freeze. Root cellars are great, but most of us don’t have one. If well stored, garlic will last until April or May – almost right in time for the garlic scape harvest!

13. Finding seed stock.

Until you build up your own supplies, you will have to purchase seed garlic. There are many great resources for garlic and for finding garlic seed, I recommend Johnny’s Selected Seeds, or locally, Last Resort Farm in Monkton, Hudak Farm in Saint Albans, or any farmer at your local farmers market who has nice looking seed stock. Seed stock is basically sorted out of the garlic harvest and selected for the following the following traits:

• • • good size
    • evenly formed cloves
    • strong stem
    • well formed skin
    • great flavor
    • ability to store for a long time

If you have been growing out your garlic in your garden, you can pick out the best cloves at cleaning and storing time. Set these aside in a safe place where they will not be eaten and come October, experience the joy of planting your own seed garlic.

14. Plant garlic. Repeat Step 1. above and the cycle starts all over again!

Shorter days, winding down, and it is alright.

Our greenhouses start up in February, when we begin the bustle that does not end until the final sales of early September. During that 6 moth period, we are in constant motion, putting in 14 hour days at the beginning of our season for a solid three months and gradually tapering down to a normal 8 to 10 hour day for the remainder of the year. Work moves into the office where I am planning out next year's varieties; we are also busy with greenhouse clean up and putting everything to bed for the winter.  When the maples signal that autumn is here, I am ready for a little slowing down. A little time to enjoy the fruits of the garden, to eat those fall greens that quietly draw attention amidst shades of yellow, red, and orange. I finally have time to cook, to preserve some of the bounty with the help of the canning pot, dehydrator, root cellar and freezer.

I tend to be a creature of habit and make more or less the same things each year, because I know my family loves them and because I  am not willing to give up precious time and space with experiments that might not work, that might join the sad jars and mystery freezer bags that lay untouched. I do try one or two new things each year, but only after they have been enthusiastically recommended by trusted sources.

Here are some of the tried and true that show up every year in our winter pantry:

Sauerkraut. I use this recipe from Sandor Katz, fermentation guru, author, and person of note who just recently spent some time teaching his craft in Vermont.

Plain and easy,  roasted and frozen tomatoes. I wrote about this one last year, and you can read that here. This is the easiest way to make tomatoes that will taste great in a sauce mid-winter. I have more time to cook in the winter, so I don't bother making sauce to freeze or can during the height of summer. But if i have these in the freezer, I can turn them into sauce, soups, add them to braises, etc.

Fancier, slower, seasoned roasted tomatoes. These are a different beast. The tomatoes are slowly roasted, like 8 hours of slow, in a 240F oven with olive oil, garlic, herbs. I sometimes do different batches and label them as such so that they can be used in various dishes during the winter. For example, I make some that are sprinkled with just oregano, or just cumin. But most of them are made with olive oil, thyme, and garlic. And a little sea salt.

Here are some of the tried and true that show up every year in our winter pantry:

Pollinator Habitat Restoration for the Home Gardener, Part 2: Butterflies and Hummingbirds

By Hope Johnson (Part 2 of a series. See Part 1 to learn about promoting bee habitat)

Of 339 species of hummingbirds, only two inhabit the area East of the Mississippi-the very rare Rufous and common Ruby-throated hummingbirds. There are many butterfly species in our state  (see Vermont Center for Ecostudies’ Vermont Butterfly Survey and The Butterfly Site’s List of Butterflies of Vermont).

Both Hummingbirds and butterflies are attracted to nectar-rich flowers.  Butterflies prefer purple and yellow flowers and hummingbirds are attracted more to red and blue. Site your nectar plants in an open area of the yard, and be sure to include host plants which provide forage for caterpillars. Remember, some butterflies don’t live on nectar from flowers but instead feed on soft and over-ripe fruit. (See The Nature Conservancy’s Gardening with Vermont Native Plants.)

Wondering what to plant? Here's a list of Top Ten flowers for Hummingbirds and Butterflies:

1.  Yellow cosmos

2. Phlox: Meadow phlox, P. maculata and Garden phlox P. paniculata.

3. Cardinal flower, Lobelia cardinalis

4. Goldenrods, Solidago spp.,  attract monarchs.

5. Butterfly weed, Asclepius tuberosa.

6. Purple coneflower, Echinacea purpurea.

7. Columbines, Aquilegia spp.

8. Scarlet sage, Salvia splendens.

9. Red buckeye, Aesculus pavia, small tree.

10. Spiderflower, Cleome.

What else do butterflies and hummingbirds need? Water! Hummingbirds naturally use the smooth leaves of deciduous trees such as dogwoods, eastern redbud and sugar maple as birdbaths, but also appreciate misting sprinklers. For drinking, butterflies require a thin film of water such as around puddle edges or in slight depressions on rock surfaces.

What else can we do to provide habitat? Butterflies roost in trees and some hibernate in the winter. Leave sites for overwintering such as sheltered spots where caterpillars or pupae can survive the cold weather. Leaf and plant debris shelter chrysalises and pupae and provide a hibernation box in areas devoid of natural debris. Native shade trees provide protection from hot sun, heavy winds and driving rain. Consider a hedgerow for protection from prevailing winds. Perennials with wide leaves such as hosta provide cover for butterflies. In the East, nest sites for hummingbirds include common native trees such as oaks, hickories junipers, hemlocks and pines. Open branching shrubs such as spicebush (Lindera benzoin), hawthorns (Crataegus spp) and willow (Salix spp) are preferred for perching sites. You can provide a source of nesting materials by putting out a suet feeder filled with natural fibers such as cotton fluff and small feathers.

Lastly, avoid use entirely of insecticides in gardens intended for butterflies. These include malathion, Sevin and diazinon. Bacillus thuringiensis is lethal to caterpillars. Most butterfly caterpillars do not cause the leaf damage like that made by tent caterpillars and gypsy moths. Let those butterfly caterpillars do their thing and watch as these pollinators enjoy your garden!

References

Attracting Native Pollinators: Protecting North America’s Bees and Butterflies, The Xerces Society Guide, Storey Publishing, 2011.

Attracting Butterflies and Hummingbirds to Your Backyard, Roth, Sally.   Rodale, Inc., 2001.

Website: How to Attract Butterflies to Your Garden, National Wildlife Federation, nwf.org.

Heat of Summer Garden Watering Tips

2014 has been a fabulous garden season, don't you think? Once we got over that initial cold period - a.k.a. November through April - it seems like we have had abundant sunshine and weekly rains. Moving towards August, we are seeing some drier weather in the Champlain Valley and needing to take a few precautions to make sure that plants stay healthy.  Whenever customers ask me a question about watering, I always have to stop myself from giving them a 45 minute lecture! Watering is something I do for hours a day, every day. I think about watering probably more than any other single task in our greenhouse business. It is a meditative and lovely way to spend part of each morning, and it is the best way I know to commune with plants, to get to know them, to check on them and see what else they might need in order to thrive. I will spare you the 45 minute lecture, and instead give you a few tips that will make your plants healthy and will save you time every time you water.

1. Mulch - whenever you can, lay down some old hay, straw, burlap bags, wet cardboard, newspapers or bark mulch around your plants. This will not only help keep weeds down, but it will also help keep moisture near the root zone.

2. When you water, aim the stream of water under the plant's foliage. Getting leaves wet is not the goal of watering...getting the roots drenched is what you are going for. I know this seems obvious, but so many people just water the top part of the plants and don't actually get the soil wet. It takes a lot of water right at the base of the plants to actually soak the soil. If you waste all the water on the leafy part of the plant, it sheds off, with the leaves acting like an umbrella and keeping the root zone dry. Not exactly efficient. Get the hose nozzle or tip of the watering can under all that foliage and you will be giving the plants what they want and where they want it.

3. Use a good nozzle on the end of your hose. We recommend this style:

They are made by Dramm and can be found locally at garden centers and on-line here. These nozzles are great for pots, window boxes, raised beds and small gardens. They are gentle enough so that soil doesn't wash away, but allow enough volume of water to flow out so that you don't have to wait too long for the ground to be saturated.  If you have a larger garden, consider investing in soaker hoses or even an over head sprinkler to save time. Overhead sprinklers do get the leaves wet, but they are cheap, can be moved easily, and can water a large area in a relatively small amount of time. If you have long rows and a garden that is organized in straight lines, you can invest in drip irrigation, like what professional growers use. You will need a pressure regulator and a filter with it, but most supplier are happy to help you put together a simple system. We recommend Drip Works - they do a great job at explaining drip irrigation systems and are committed to helping gardeners save water and time.

4. Ideally, keep the foliage dry and water in the mornings. This will allow the foliage to dry out before evening falls. Wet foliage on warm nights is an invitation to fungal diseases. Powdery mildew and other assorted pathogens love those conditions. It is an old wives tale that watering mid-day will burn the plants. In 20 years of farming and owning a greenhouse business, I have never seen a plant burned by water. I am not sure what that would even look like! I have seen all kinds of diseases sprout up literally over night from damp leaves in warm, dark, humid conditions.

5. If you water with a watering can, take that rosette off! The stream of water, uninterrupted by all those little holes, will make watering the base of the plant much easier. The only time you need that rosette is when you are germinating seeds and don't want a stream of water to wash away all those seeds.

6. If you have plants in containers, water them every single day in hot, dry weather. If they dry out too much, it is very hard to re-hydrate them. Also, keep them deadheaded and fertilized and they will cope much more easily with the heat. If you are going away for a few days, place each container in a pan or dish and add an inch or two of water so that they do not dry out (but only for a couple of days - they will drown if watered like that every day).  And please don't be stingy with the water - the averaage 10" to 12" hanging basket needs about 1/2 to 1 gallon of water per day during these hot dry days. That is a lot of water!

Overall, I love this time in the gardening season. The hot weather crops like tomatoes, peppers, cucumbers and corn are ready but we still have some nice spring crops like peas, scallions, and lettuces.  Watering can be relaxing, and it can provide you with some nice bonding time with your plants. Let us know if you have any questions.

Pollinator Habitat Restoration for the Home Gardener, Part 1: Bees

By Hope Johnson

(Part 1 of 2. See Part 2 for information about promoting butterfly and hummingbird habitat).

Habitat loss, degradation, and fragmentation are serious threats to the survival of pollinators.  There are three basic pollinator habitat requirements:

1.  Flower-rich foraging areas and water source.

2.  Suitable host plants or nests where they can lay eggs and/or raise brood.

3. Environment free of pesticides.

This blog series will focus on the habitat needs of bees (social and native solitary), and the butterflies and hummingbirds which are the pollinators we most often encounter and recognize in our home gardens.

Bees

Of the 20,000 species of bees worldwide, 4,000 are native to the U.S. and 90% of these are solitary. These include bumble, mason, and ground-nesting bees. The domesticated honeybee is a European import.

Bees prefer purple, yellow and white flowers and see ultraviolet color patterns, such as shape and color ‘nectar guide” patterns that provide clues to the location of nectar in the flower.  Not surprisingly, sequential bloom  is important for forage all season long. So, what to plant?

Here's a list of Top Ten Perennials for bees and other pollinators from Annie White at University of Vermont:

1. Monarda fistulosa, Bee Balm.  More resistant to powdery mildew than M. didyma (red).

2. Aster Nova-angliae. late season nectar source (for Monarchs, too).

3. Eupatorium purpureum, Joe Pye weed.

4. Penstemon digitalis, foxglove beardtongue, native.

5. Veronicastrum virginicum, Culver’s root. Blooms late summer.

6. Helenium autumnale, Sneezeweed.  Deer and rabbit repellant.

7. Lupinis premis, Sundial lupine.  Host plant for butterflies and native to Vermont.

8. Lonicera sempervirens, Trumpet honeysuckle. Native and blooms June to September.

9. Echinacea purpurea, purple coneflower.  native to NY and CT, composite flower.

10. Agastache foeniculum, anise hyssop.  Native to NY and NH.

Other ways to promote habitat? Seventy percent of bees live in the ground and these include the squash bees that nest in the ground near the squash and cucumbers they pollinate.  Preserve areas of bare or sparsely vegetated well-drained soil and avoid compaction of same. Also preserve dead or dying trees and hold the fall clean-up since tunnel nesting bees rest in the debris. Create your own wooden net blocks or bundles of hollow stems.

Avoid using insecticides containing systemic neurotoxin neonicotinoids especially Imidacloprid and Clothianidin that linger in the soil and can remain active for a year or more. Neonics are absorbed by the plant and dispersed in plant tissues including pollen and nectar and they are toxic to bees and beneficial insects. Although there is conflicting evidence that neonicotinoids cause colony collapse disorder for honeybees, there is increasing evidence that topical or ingested exposure in bees retards colony growth, impairs navigation and foraging behavior and may increase their susceptibility to other pathogens such as mites, bacteria and fungal infections. See Friends of the Earth Bee Safe Gardening Tips for a full list of neonics to avoid.

Local Resources

“The Buzz on Designing Pollinator Friendly Landscapes”

Annie White, UVM Graduate Research Assistant.  Presented at 2013 Flower and Garden Show, Burlington, VT.  At PollinatorGardens.org, see “Top ten perennial plant choices for pollinators” and  “Designing pollinator-friendly  landscapes”.

“Enhancing Pollinator Populations for Farms and Gardens”, presentation by John and Nancy Hayden of The Farm Between at NOFA Winter Conference 2014.   At thefarmbetween.com, see full powerpoint presentation and info on June 30th, 2014 Pollinator Workshop.

“Attracting and Conserving Native Pollinators”, presented by Anne Dannenberg, Pollinator Habitat Consultant, a One Night University class at Access CVU, 3/10/14. Contact:  acd@gmavt.net

What to Plant in Late June

Has your garden been producing lots of vegetables yet? We have been harvesting for a while thanks to some season extension and some early plantings.  Boc choi, lettuce, escarole, radishes, asparagus, chard and kale have all been making regular appearances in our meals and keeping us out of the produce aisle at the grocery store. So now, there is a little room in the garden where some of these plants have been harvested. What to plant next? There are so many options, and we like to take these "gaps" as a time to experiment, or add some diversity to the garden, or take advantage of short season crops that can be ready before planting a fall crop, or put in another generation of a warm weather crops to ensure a healthy harvest for as long as possible. Here are a few ideas......

Experiment

An empty spot or two is the perfect place for planting something new. Preferably something that does not take up too much room, and something that grows vertically so that it does not crowd its neighbors. Celery, fennel, scallions, boc choi and chard are all great candidates. Or a new variety of lettuce, or some arugula or mustard green you've been wanting to try. These are all crops that are fairly quick to harvest and will help maximize your harvest  in that precious garden real estate.

Add some diversity

Small spots are just perfect for adding flowers to the garden that will attract pollinators, provide habitat for beneficial insects, and will give you blooms to enjoy in the garden or in a bouquet. There are many great annual flowers that grow well in tight places and they break up the wide expanse of vegetable plants. By punctuating the garden with blossoms, you make it harder for predator insects to find your vegetables and you create a more diverse ecosystem, in miniature. Going for the most diversity possible in a small space is a great move in your over all pest control strategy. Some flowers we recommend for tight spaces:

Cosmos

Verbena Bonariensis

Zinnias

Sneak in a short season crop

Arugula, baby boc choi, spinach, lettuce, radishes, dill, cilantro and scallions all grow quickly and can take a bit of shade from their neighbors. This means you can plant them in close proximity to taller plants, and they won't mind one bit. They even enjoy the shade in the heat of summer. These can all be started from seed or transplants this time of year, and are a great way to add something to your table that you may not have planned on. Keep salads fresh with new lettuces, don't keep eating those bitter old ones! Same with arugula that has bolted or is too holy from flea beetle damage.....start with some fresh ones for those July salads.

Add a second generation of a warm weather crop

This is a great time to plant another round of cucumbers, cantaloupe, a short season tomato, hot pepper, summer squash or zucchini. You can try out a new variety to mix it up, and even grow a vining crop on a trellis to save space. The plants were planted a month ago are going to be producing pretty soon, and when they get tired out or have a pest or disease issue, your new plants will be just maturing and ready to provide you with a new round of goodies. You can maximize the bounty this way, and you won't be tempted to keep an old and diseased plant in the garden if there is a new one ready to report for duty.   This will also help with your disease and pest prevention over all.

Remember that the more you keep up with the garden, the tastier your meals, and the healthier your plants. There are so many reasons to garden, and keeping the plot looking and tasting good will keep you motivated to maintain your garden and to eat really well!

Salad Burnet Dressing Recipe from a Customer

Ruth Henry, one of our many loyal customers, came in a little while ago asking for salad burnet. This is not one of our most popular herbs, and frankly, one that I never grow because I never know what to do with it. She assured me that it is amazing in a special salad dressing she makes. Naturally, this peaked my curiosity and she promised to send along the recipe. Here it is! And now I finally have a reason to plant this pretty little herb that tastes like cucumbers.

Thank you, Ruth, for sharing your "secret" recipe with us! Mum's the word!

" As promised this is my family's recipe for salad dressing using Salad Burnet......It's a big hit with lots of flavor! Enjoy"

Herb Salad Dressing 1 cup salad oil 1 cup honey 1/2 cup basil vinegar 1 clove crushed garlic 1 tsp salt 1 cup of finely chopped green herbs such as burnet, basil, chives, parsley 1  tsp celery seed 1 Tbsp paprika

Shake everything in a jar. Keeps in the refrigerator for a week or so.

Growing Sweet Potatoes in Vermont

Every year, we at Red Wagon Plants partner up with the Vermont Community Garden Network to grow out and sell sweet potato plants that you can then plant in your own gardens.

This year, our Sweet Potato Slip Sale is June 7th and 8th,

8 am to 6pm at our Hinesburg greenhouses

Many people are surprised that Sweet Potatoes can grow in Vermont, but they do very well when started in a greenhouse to root and then transplanted in June once the soil is warm. They prefer sandy, warm soils in full sun and are not particularly heavy feeders (no need to fertilize them if you have relatively good soil). We have some customers who grow them every year in big containers made out of chicken wire and black landscape fabric. This allows the roots of the plants to get really warm and when harvest time comes around, you can just un-peel the fencing and dig into the mound to harvest the sweet potatoes. You can read all about this method here.  They store really well - just let them dry a few days in a dark spot that is well vented. They are best stored around 50F degrees, not in a cool root cellar or refrigerator.

Some of our favorite things to do with sweet potatoes: roast them, mash them, make a pie with them, or grate them up for a vegetable hash with a fried egg. They are so easy to grow and are a wonderful addition to any garden.

Growing Instructions for Sweet Potatoes

Sweet potato slips are cuttings that come from a parent vine. The slips grow best in a loose, sandy or silty soil that drains well. If sweet potatoes are grown in a rich dark soil they may discolor but are still good to eat. • Transplant the slips into garden beds during June, preferably in the late afternoon or on an overcast day. When transplanting, lay the slips on their sides with 2/3 of the slip buried a half inch under the soil. Water enough to keep the soil moist, but not saturated. • Plant the slips 10 to 18 inches apart in rows that are three to four feet apart. The rows or raised bed should be elevated 4 to 8 inches above the ground level to allow the sweet potatoes room to form. • Keep the cuttings watered while they are getting established. The leaves that were originally on the planted slips will dry up and fall off leaving just the vine stem. New leaves will emerge from the cuttings as the slips become established. • The sweet potato vines will cover the ground reaching 5 to 10 feet in length. Hoe around the vines to cultivate weeds and mulch with hay if desired. • Deer love sweet potato leaves, so be sure your planting area is fenced if deer are aproblem. A flying gold colored beetle may chew round holes in the leaves. The vines are tough and will keep growing despite insect damage. • Sweet potatoes are dug and harvested in late September through mid October, a day or two before the first predicted frost. Most of the sweet potatoes will be just below the parent plant. Each plant can produce up to six sweet potatoes. • After harvesting, dry the sweet potatoes on the ground for two or three hours. Allow them another 10 to 14 days to cure at room temperature or above, before storing the sweet potatoes at a temperature between 50 and 60 degrees F. • Unlike Irish potatoes, sweet potatoes should not be kept cold in a garage, refrigerator or outbuilding. If properly cured and stored, they will keep until April. Enjoy!

Mini Raised Bed Greenhouses for Sale

Look at these great greenhouses Eric Denice has built. We are offering four of them for sale this spring.  And can deliver them to you, too. We have used the same materials that go into our production greenhouses...6 mil plastic, hoops bent at just the right angle to shed water and snow, polycarbonate end walls, wiggle wire and extruded metal track for securing the plastic closed, and pipes that act as a "brake" for keeping the sides just where you want them. We are happy to give you a demo....or come and peek at ours that is all planted and growing along nicely.

You can roll up the sides, you can close it securely and easily, or even take the plastic all the way off once the weather warms up. The frame can act as part of a trellis system for tomatoes giving them a warm and dry environment as they size up, and then you can take the plastic all the way off and let them grow through the top of the frame. Just add a few horizontal lines of twine and, voila, instant tomato trellis!

Plants are nicely tucked in and cozy warm, no matter what the weather! You can easily get a 2 to 3 week jump on the season with this kind of season extension. The raised bed means that the soil is dry and warm long before garden beds, and the tight, plastic cover gives you warmth on cold nights. You can keep the sides rolled down on chilly, cloudy days, but it is best to roll them up a bit in the morning. It can get quite warm in there when the sun pops out. This type of greenhouse will allow you to harvest greens almost year round. It can also be used as a spot to start seeds, harden off plants, and gives you an extra zone of warmth if you would like to grow a perennial that is not usually hardy here.

We can deliver, bring you soil, plants, and have your instant garden ready in just an hour or so! Just add water.

Dimensions: 4' by 10' 

Base boards are made of 2" by 10" hemlock

Price $425

What can you plant now?

Lots of things can go in the garden now. Take advantage of some season extension, gentle April rains, and your spring garden eating will be taking place a little sooner. Season extension - row covers, cold frames, and mini greenhouses......

Crops that like it cold.....

Cabbage

Leeks

Onions

Artichokes

Bok Choi

Kale

Spinach

You can use row covers to extend the season and create a little spring heat in this cold year. We use a white, floating row cover (called Reemay sometimes) over hoops made out of 9 gauge wire, which can be found at farm supply stores. You can buy fancier hoops in garden centers, but the home made wire hoops work really well and cost a fraction of the price. You will need bolt cutters to cut the wire.

Happy cold time gardening, and please don't hesitate to get in touch if you have any questions!

Making Spring Time Planters

Celebrate Spring with us at our Cocktail Party and Greenhouse Tour Friday April 18th, 5pm to 7pm

Please join us April 18th, our opening day, for an evening tour of the greenhouses and a cocktail party with our friends from Caledonia Spirits. We will start at 5:00, take a walk around the greenhouses at 6:00, and get to see old and new friends to kick off our season with a spring celebration. Heidi Mahoney will be serving up some delicious herb-themed snacks, Caledonia Spirits will be serving sample tastes of their award winning vodka and gin, and we will have a cash bar featuring a special cocktail made with our herbs and more of that special gin and vodka.

I first met Todd Hardie, owner of Caledonia Spirits, in 2001. At the time, he had another very special business called Honey Garden Apiaries. Todd and his staff kept bee yards throughout the Champlain Valley and the St Lawrence Valley and they would extract the honey and bottle it raw and unfiltered. It was the most powerful food, full of the bees' adventures and vitality. His operation was based right next to where Red Wagon Plants is currently located. When I needed a little something extra to do that winter 15 years ago, a friend suggested I talk to Todd about helping him with extracting honey. I fell in love with honey and made a life long friend. As Todd would say, it was a fruit example of cross-pollination as our conversations were instantly filled with all of the possibilities of plants, honey, bees, and all of the various ways these things can interplay. Todd's creativity, energy and brilliance have no bounds. He went on to make incredible plant and honey based medicines as part of his business, which was part apiary and part apothecary. While he has moved on to the world of finely distilled spirits, one thing has not changed: Todd is always making products that vibrate with the powerful energy of bees, plants and people. There is an inspired quality in all he makes that can be tasted and felt, and that sets it apart from all the others. 

Please let us know you are coming so that we can plan accordingly. RSVP.

Please join us for a special evening and help kick off the 2014 garden season with a wonderful celebration. 

- Julie and the crew

Gerard's Bread Club

This year we will again be offering a weekly share of Gerard’s Bread!

Gerard Rubaud is Julie’s father and bakes wonderful bread in his wood-fired oven.

He uses a fermentation method that relies on wild (as opposed to commercial) yeast for leavening. The method, traditional in France, involves culturing grains, flour and water to produces a natural starter called levain. He grinds many of his ingredients from whole grains, including rye, spelt and wheat. About a quarter of his dough is comprised of these freshly ground grains, the remainder is white flour. It is simply delicious!

 How the Bread Share works:

• Prepay for 12 weeks, from April 19th to July 19th
• Pickups are on Saturday the bread is usually here at Red Wagon by noon.
• It costs $84.00 for the share, ($6 per loaf).
• If you can’t make it on Saturday for pick up we will hold your bread until Sunday evening. Or ask a friend to adopt your loaf!

If you are interested, please send us an email (julie@redwagonplants.com) or send a check made out to Red Wagon Plants to 2408 Shelburne Falls Rd Hinesburg, VT 05461.

Thanks!

Planning Now for Great Eating all Year Long

Lori and Doug's Garden

Garden Planning for the Seasonal Kitchen

Growing vegetables in your backyard, community garden or in some containers by the kitchen door is a great way to feed yourself -- whether it be just a few ripe tomatoes in August or a full-fledged homesteader's garden, you are on the right path to feeding yourself and your family. Gardening is a great way to improve how you eat while spending some contemplative time outside. With all of these benefits in mind, it is easy to jump into gardening enthusiastically, and you will reap even more rewards with a little bit of planning.

In Vermont, our gardening season seems short but can be stretched almost year round with a few simple tips. I always recommend that people take a look at how their vegetable gardens have been in the past and find just one or two things they would like to improve so that they can grow more of it for a longer season. For example a common question I hear is "how can I keep cilantro from bolting?" Well, in short, you can't! But with a few changes in your gardening practices, you can grow it all spring, summer, and fall without ever seeing it go to seed. The trick is to understand the life cycle of each vegetable or herb and how to best plant it to maximize it's harvest. With certain crops, like zucchini, it is best to understand how prolific they are and to plant them conservatively so that the entire garden (and thereby your diet and your neighbors' diet) is not taken over with just one thing. It is also helpful to plant things seasonally so that the harvest is not so overwhelming in August with little to eat before or after. Or sometimes we just want fresh salads all summer, but don't replant and are left salad-less after July 1st.

Succession Planting for Successful Gardening

Certain crops should be planted multiple times throughout the season to ensure a continuous harvest. This is called succession planting. How often you plant is a matter of taste and space and time. The following list describes the maximum you could do with each crop, but adjust according to your needs and priorities -- this is just a guide. If you want to make sure you have a certain vegetable all summer long, then you can follow the guidelines. If you want it a little less, then create your own modified planting schedule.

Planting Guide

Lettuce can be grown from seed or from transplants. Seed grown lettuce is often grown in a row that can be cut and will re- grow a few times - think of mesclun. Transplanted lettuce can be grown to produce full heads like what you find in the store. Both methods require regular planting every week or two for a continuous harvest.

• It can be planted from seed in mid-April to mid-August for cut greens
• Or it transplanted for full heads from late April / early May through early August.

Some people will transplant a few plants and plant some seeds at the same time in a different area; this method provides two generations of lettuce and two types of salad greens. Once the cut lettuce becomes bitter in the heat of summer, it is best to pull it up, recondition the soil with compost, and plant something else. If the goal is to always have fresh lettuce, it is very simple to do if you remember to replant it. You can even purchase a number of plants and hold some in their pots in a shady spot and only plant out a few each week. You can seed it yourself in trays or pots and follow this same method. Having several varieties, cold-tolerant ones for spring and fall plantings, and heat-tolerant ones for mid-summer, will produce the best flavor.

Cilantro is very similar to lettuce in its growing habits. It will grow up to a point and then goes to seed, called bolting. It will bolt more quickly in summer heat and, conversely, will stand ready to harvest for many weeks in the cool weather of fall--even early winter. It is good to time plantings so that cilantro is ready to harvest before June 21 (the solstice), and then plant more afterward. It can be transplanted or grown from seed. Like lettuce, it is simple to do both at the same time, thereby giving the gardener two generations. Cilantro seed is coriander, so it does have a use if you enjoy that flavor. There is nothing you can do to prevent cilantro from bolting entirely, but you can slow the process down by placing your mid-summer plantings in a partly-shady spot.

Dill can be treated just like cilantro, and, like coriander seed, dill seed heads have a use in the kitchen, so it is fine to let some of the dill patch go to seed. The seed heads can be used in pickles. you can also let them self-sow or save the fully dried seeds in a paper bag for replanting.

Basil can be planted multiple times for best results. Plants can be pinched to slow down the flowering, but best flavor will come from newly replanted basil plants. This is a heat loving plant. Should only be planted once soil temps are in the upper 50's - usually last week in May or first week in June. Basil's flavor is at its peak right before it starts to make flowers.

Cucumbers, cantaloupes, and zucchini and summer squash are best in quality when well tended.Just a single plant or two of any of those is usually enough for the home gardener, but by planting it two to three different times, the quality will always be good.

• The best planting dates are: June 1st (or last week in May if you are in a warm spot), July 1st and July 15th.

This method will ensure a continuous harvest of prime looking vegetables. Just remember to pull out and discard the pest- and disease- prone older plants. If your compost gets very hot and is well managed, it is okay to compost these plants. Pest problems will diminish when the older, less healthy plants are removed.

Arugula, Cress, and other cutting greens for saladsare best if sown or transplanted on a weekly or biweekly basis. Again, a small amount can be seeded next to the transplanted crops in order to give you 2 generations at once. This way you can have smaller quantities coming in at various times.

Broccoli gives the gardener a couple of options.

• It is best if transplanted and can be planted 3 dates in the spring and 3 dates in late summer for a continuous harvest.
• I would choose late April, early May and mid May for the spring plantings and
• then Early August, mid August and early September for the fall plantings. Full heads can be harvested and the plants can stay in the ground to produce side shoots.

Green Beans are best when fresh and young. The seed is relatively cheap, so it is better to rip out old plants and have new ones coming along regularly. Having smaller, multiple plantings also means that no on is stuck picking beans for hours on end. Sow new seeds when the previous or first generation is about 6 inches high.

Boc Choi, Cabbage, Scallions, and Cauliflower can also be planted multiple times. Cabbage holds well in the heat and

• can be planted every couple of weeks late April through early August.
• Boc Choi and Cauliflower are not as heat tolerant and should be planted around the same dates as broccoli (see above).
• It is best to use row cover like Reemay on these young transplants so that flea beetles do not destroy the plants.

Spinach is another one that does not do well in the heat, but can be planted multiple times in spring and late summer. It can also overwinter with a little straw mulch for very early spring eating.

• Frequency of planting can happen every week mid April to early June and then early August to mid September. T
• he last plantings in September are the ones which will be over-wintered and eaten the following spring.

Apply straw mulch on overwintering spinach in December once the ground is frozen.

Beets, Carrots, Turnipscan be planted every two or three weeks from mid-April until about the third week in July. Summer carrots are not the same as fall carrots and certain varieties do better in summer than in fall. The flavor of fall carrots is much sweeter, so I usually plant a larger patch in the fall. Fall carrots can also be stored all winter without going bad due to their lower moisture content. I don't love summer carrots, so I often skip those. Remember, it is all about what you like to eat.

Celery and Celeriac are slower growing and

• can be planted 1 to 3 times during the season, from mid May until early July.

These need lots of water and benefit from straw mulch to hold the moisture evenly around the roots. Bulb Fennel and radishes are similar to lettuce -- they can be planted each week if really loved, but they bolt in the heat and do best in the cooler temperatures of spring and fall.

• They are best if planted late April to early June and then again late August to mid September.

They are cold tolerant and hold well in late fall. Radishes are grown from seeds and fennel is best transplanted. Fennel also benefits from a straw mulch - even moisture around the roots is what helps it make larger roots. Corn -- it is possible to do multiple plantings over different weeks, but an easier method is to plant all at once, but with various varieties that have different days to maturity. There can be a 40 day span between early and late varieties.

Peas can be planted every week, but this requires a lot of harvesting, irrigating, trellising, and variety research. It is possible though. More practically,

• the home gardener can sow 2 or 3 varieties in late April with various days to maturity.
• Fall plantings are sometimes successful but are weather-dependent. These should be done in mid August.

The following are generally planted just once a year, but the harvest can be staggered with a few tricks

Tomatoes, Peppers, Eggplant -- try a few varieties of each in order to not have everything at once. Determinate tomatoes will provide you with a big harvest all at once which is a good thing for people who make big batches of sauce for canning or freezing. Determinate tomatoes are the ones that grow until a certain height and then mature all at once. Indeterminate tomatoes are the ones that grow indefinitely until the frost and the fruit ripens gradually August until frost or disease kills the plant.

Peppers and eggplant are best if transplanted in early June once the soil warms up. One planting is usually plenty, but again an assortment of varieties will keep the harvest varied, staggered and interesting.

Onions and Potatoes are generally planted all at once, and again a few different varieties will provide you with a longer period of fresh eating. Both onions and potatoes can be stored for long periods of time in cool and dark conditions. Both can also be eaten fresh as young, green onions or new potatoes. Both can be harvested, cured, and stored for eating year round, though some onion varieties store much longer than others.

Winter Squash is another crop that is planted just once and can be stored. It is best cured for a week or two in a warm spot before eating.

March Madness Gift Card Raffle

It is March. It is cold. You are thinking about your garden... with maybe some seed catalogs or packets your are pawing through and you just want to do something that feels like spring. How about purchasing a gift card from Red Wagon Plants?

You can re-commit to your garden and support our amazing and hardworking staff as they seed and tend your plants for the best garden season ever. 

If you purchase a $100 gift card in March, five things happen.

1.We send you a gift card for $115. Right there, you have saved yourself $15 on plant purchases.

2. We will enter your name in our March Madness Gift Card Raffle. On March 31st, find out if you have won the March Madness Prize:

• a $50 gift card to our retail store (or 2 x $25 cards if you want to share)
• a bag of VT Compost Company's Compost Plus (aka "Magic Dust")
• a full flat of pansies
• 5 seed packets of your choice

3. If you refer a friend, we will enter your name again in the raffle, increasing your chances of winning. Just make sure that they tell us you referred them. 

4. You will become Plant Club member with a 50% discount at all of our events and you will benefit from our Customer Loyalty Program. 

5. You will have immense gratitude from all of us directed your way.

It is that simple. Thanks for the early season support. 

Mud Season Salad Club

The days are getting longer, and we are all eager for a little fresh food in our diet. Get a jump on spring with lovely living salads. For the month of April alone, we are offering a Mud Season Salad Club. Sign up now and get an assortment of living salad greens each week. The salads come ready to harvest and are planted in easy to carry containers. Take home trays full of luscious, ready to eat greens such as arugula, mache, lettuce, bok choi, pea shoots, sunflower sprouts, and tender herbs. If you would like to be part of this fun salad adventure, send an email to Julie@redwagonplants.com. The best thing about this salad club is that the greens are still alive when you pick them up, and you cut them only when you're ready to eat. No more rotting greens in the fridge! Elevate your salads to the countertop where you can feast on them with all your senses.  Here are the details:

Cost:  $100 for the month of April and we guarantee enough salad greens for 4 side salads a week for two salad eaters. That comes to about $3.00 a serving for the freshest greens you can find.

Pick up: at our Hinesburg Greenhouses at 2408 Shelburne Falls Road on Friday afternoons between 3 and 6pm. If you cannot make it then, no problem. Just email us and we will set them aside for you.  Bring your pots and trays back to us after you have cut the greens. We will compost the soil and use it in our gardens. The first pick up will be Friday, April 4th and the last pick up will be Friday, April 25th.

At home: All you need is room for three trays, about 10" by 20" each. It can be near a window, but that is not absolutely necessary since you will be harvesting them within a week. When you are ready for a salad, just snip the greens at the base with a paring knife or scissors, rinse and dry them, and toss with a very light dressing. We prefer a simple dressing of a good salad oil such as extra-virgin olive oil, hazelnut oil or walnut oil; a squeeze of lemon or splash of sherry vinegar; and a pinch of Maldon sea salt. These greens are so fresh, that you want to be able to really taste them. Keep the bottled dressing for those fridge greens! These are the counter top greens and they deserve top-shelf treatment.

To find out more, email julie@redwagonplants.com

If you are ready to sign up, send a check for $100 to:

Red Wagon Plants

2408 Shelburne Falls Rd

Hinesburg, VT 05461

Thanks so much. Bring in the bounty!

-Julie and the crew

Cabin Fever Gardening

It's the dead of winter and the weather has been...well, let's not even talk about it. The seed catalogs have poured in, they are lying all around the house, tempting us with dreams of future sunshine, dirt under the nails, baskets of produce, and all those things we are deprived of in these short, dark days.  Here are a few things I like to do to get through winter. I would love to hear other people's coping strategies, so please share your thoughts on cabin fever gardening. For one thing, meditate. Not necessarily in a formal way, but just sit still. Imagine seeds, roots, and bulbs that are buried deep in the frozen earth.  This period of short days is necessary in the life of a plant. It is a time of dormancy and rejuvenation, for plants as well as for humans. Rather than fight the dark days, embrace this as a time of year when you get to slow down, evaluate, and regenerate. I love that, because of my work, my life can follow seasonal rhythms to a certain extent. Winter is when I plan, plot, analyze, and restore.

Next, look for signs of green. As the days slowly lengthen, find a special shrub or tree to study on a regular basis. We have a row of willows along the edge of our property, and I love to check out the progress of the softening that happens very slowly, and then after mid-February, it speeds up a bit. The buds begin to swell, the color of the stems changes ever so slowly and slightly. Because plants are our best teachers, we can be the best students of plants with simple observation.

Focus on your houseplants. At our house, we neglect these poor plants all summer, but try to baby them a bit in the winter. Careful watering, cleaning, fertilizing as needed, potting into bigger pots, moving them around...these are all tasks we never have time for the rest of the year. You can also try your hand at propagating your own house plants. It is a great way to learn about plant physiology, and it gives you new plants as a bonus. Think holiday gifts for next year!  There is a great series of 15 short tutorials on You Tube that will teach you everything you need to know to multiply your houseplants. Ask friends for cuttings from their plants, diversify your own collection and learn about the various ways that all types of plants root.  Again, observation is key here, and the lesson learned in plant physiology will transfer to and inform your practical gardening knowledge outdoors.

Grow some sprouts.  There are great resources locally and on line. Here are some suggestions.

• Sprout People offers instruction, seeds and supplies.
• Johnny's Selected Seeds offers seed and supplies
• You can also make your own set up pretty cheaply with some window screen and mason jars. 
• High Mowing Seeds has some great options too.

Grow some greens and shoots. You'll need a grow light, otherwise, things will be leggy and less nutritious, even in a south facing window. You will also need some trays with drain holes, about 2 inches high, some good potting soil, and some good quality seeds. You can sprinkle seeds onto the surface of the soil, press down, and cover with a very thin layer of soil. Press down again, and water very gently and evenly. Try these crops for a quick 3 weeks to harvest: arugula, tatsoi, mustard greens, boc choi. If you are willing to wait a little longer, in 5 weeks, you can harvest baby lettuce, spinach, kale, chard, cilantro, or dill.  The trick here is to stick to varieties that grow quickly. You can only cut them once, the light will just not be strong enough for them to grow again.  Here are some instructions for growing pea shoots.

You can do this so easily in any kitchen and it is a great way to add some fresh, living foods to your winter diet.

Hope this helps, and don't hesitate to get with us on facebook, twitter @redwagonplants, or leave comments here. We really want to hear your winter gardening habits, tricks, trials, and successes.

Pictures from our Open House

Thanks so much to everyone who came to visit and to breathe in the loveliness of the herbs. We enjoyed every minute.  

Sage Cookies

 

I first made these cookies when a group of us from Red Wagon Plants took an herb cooking class with Jessica Bongard of Sweet Lime Cooking Studio last summer. We had such a fun time making herbal treats together, and I thought I would share this recipe. I just made it for our Open House and it was such a tasty way to use sage in a not-too sweet treat.

Sage Cookies 

1 3/4 cups all purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1/2 cup butter (one stick), room temp 2 Tbsp chopped fresh sage 6 Tbsp milk 1 egg white, beaten with 1 Tbsp water (egg wash) fresh little sage leaves coarse sugar to sprinkle

• Preheat oven to 375
• Whisk together flour, sugar, and cornmeal in medium bowl
• Cut in butter using a fork, until fine crumb forms
• Stir in chopped sage
• Add milk stir with fork
• Make dough into 2 balls
• Roll out to 1/8 inch thick
• Use 2 inch cookie cutter, onto cookie sheet
• Brush with egg wash, add sage leaf or two, brush with egg wash again to seal
• Sprinkle with sugar
• Bake 12 minutes, until edges brown, turning pan halfway through

Enjoy!

Rosemary

Rosemary is a great herb for winter use. It can be grown as a houseplant, it can be used fresh, dried, or frozen, and it adds a warming, deep flavor to roasted vegetables, all kinds of braised meats, roasted chicken, pork, lamb or beef, and can be used in soups and dips. Here are a few ideas that will help you make friends with this uplifting and aromatic herb all winter.

As a houseplant, rosemary is best brought indoors as late as possible. It can take some really cold temperatures, down into the teens, and still look rugged and healthy. When you do bring it indoors, give it a large pot, and keep it away from direct heat sources (woodstove, radiators) and place it in a window with indirect light (east or north facing). In winter time, in your house,  rosemary would like to have cooler temperatures and moist air. You can give it moisture by spraying the foliage with a spray bottle of water every couple of days. And only water the soil when it is very dry.  You are trying to recreate a foggy, cool San Fransisco winter.

When you harvest fresh rosemary or buy it in the store, the sprigs can be kept in the fridge, in a plastic bag that is not sealed tightly for up to 3 weeks. It can also be left out on the counter in a basket, where it will dry nicely and can be used all winter. Once fully dried, pull the leaves off of the stem and place in a jar, in a dark, cool place.

Here are some ideas for using the rosemary:

Toss a sprig under any meat you might roast - a holiday turkey, ham, chicken, lamb, roast beef, or pork loin. While roasting, the rosemary will add wonderful flavor to the pan juices and the gravy made from those pan juices.

Finely chop the leaves and add them to the onions that are sauteed for making stuffing or other casseroles.

Infuse some whole milk or heavy cream over low heat for about 15 minutes with a sprig of rosemary, and use this in making creamed soups....squash, tomato bisque, broccoli, any kind of vegetable potage, potato-leek, etc, These soups will all benefit from the earthy, woodsy fragrance and flavor of the rosemary-infused cream or milk. 

For a rosemary dipping or basting oil, finely chopped 1 or 2 TBS rosemary, mix with 1 or 2 cloves finely chopped garlic, salt and pepper and add in 1/2 cup of good olive oil. Serve in a small bowl and drizzle with a 1/2 TSP of balsamic vinegar and use as a dip for bread or raw veggies.

The same mixture can be used to baste a roasting chicken, or drizzled on roasted root vegetables (before roasting, you can toss the veggies with the herb oil), or used as a sautee oil for greens such as kale and chard.

Rosemary can also be used as a fragrant addition to hot baths, massage oils, and home made cleaning products. It is one of the most versatile herbs we can grow, and even though it prefers a California climate, with a little persuasion and help, it can adapt beautifully to our Vermont weather.

We've been harvesting lots of rosemary this fall, and you can find it locally at Healthy Living and City Market and in the Boston area through Farmers to You.

 

Happy gardening and cooking,

Julie