Tulips and Pansies

Tulips and Pansies

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Wildflower Seeds

By Sandy Swegel

Bulbs are a favorite of mine because their beauty is so intense in the garden.  But bulbs can be made even more striking by planting them with beautiful pansies or violas.  Tulips and Pansies, I think of them as beauty now and later… with little pansy plants bringing color all Fall amid fallen leaves, beauty all winter as at least a few pansies will continue to stick their heads through the snow to shine in the winter sun.  And then there is the spectacular beauty of the Spring display as bulbs bloom over a Spring carpet of pansies.

The simple way to plant this orchestra of tulips and pansies or bulbs and pansies is to pick a single color of tulip bulb and a single color of matching pansy or viola.  My favorite is yellow tulips (or daffodils) over a sea of azure blue violas.  White tulips over deep red pansies invoke a small gasp in passersby.  Lavender tulips over white pansies create an elegance reminiscent of old Europe.

It’s very easy to make these little vignettes, even if you only have a tiny corner of your garden available.  At it’s tiniest, you can take a two-foot square area of your garden and dig a hole in the center and plant seven tall tulips in a circle. Fill the soil in and plant 12 or so pansies in a grid above and about a foot beyond the centered tulips.  For less than $15 you will have a tiny explosion of beauty in your little area.  Or both tulips and pansies can be planted together in a container that is overwintered in a protected (but still cold) spot.

If you have a bigger garden and a bigger budget, planting equidistant (spread the tulips out about evenly) over a larger area and plant the violas or pansies in an even grid over the same area so that they grow into a mat by Spring.   Then let some of the Fall leaves lay over the pansies creating little warm moist micro-climates that will bloom well into late Fall and even sporadically if there’s snow in the winter.

Enjoy!  And take pictures. And back them up twice. I recently lost thousands of pictures including the tulips and pansies I loved because the backup hard drive failed…and I didn’t have hard copies. Alas, the digital world is as ephemeral as tulips under a hot sun.

Tulips and Pansies

Photo Credits:
http://definingyourhome.blogspot.com/2010/02/pastel-palette-of-monets-garden.html

Today is the Day we Worked all Year for…

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Garden is at it’s Peak

by Sandy Swegel

Most of the time in the garden I’m analyzing and thinking about what to do. What has to be done before it’s too late (weed thistles before seed heads mature), What should be done today (harvest zucchini before it’s a full-sized bat), What to do this evening (do some small batch preserving or dehydrating),

What to do before tonight (have row cover ready for tomatoes if there’s a danger of frost), What to do before the end of the season (cover crops in), etc. etc.

But today here in zone 5 Boulder Colorado, everything in the garden is at its peak.  The nights are getting cooler so frost will kill things soon.  Leaves are just starting to turn and pumpkin stands are popping up on rural roads.  I realize how many great things are ripe in the garden.  This is the time when everything tastes best. Wow. Then I realized. This is it. This is the day I worked in the garden all year for. So I decided that just for today, I’m just going to appreciate the perfect bounty nature has given me and not try to improve it, process it, or save it for the future.

Just for today

I’m not going to do anything useful in the garden. Today is more a day for celebration. Like when you watch your kids graduate from school or get married,  today’s the day to feel proud and look at the accomplishment and bask in the success. Turmoil and trials, tears and laughter. In the end, it’s all worked out.

So here’s the plan just for today. (Or maybe just for all weekend.)

– Get the camera out and take some snapshots of the garden.  Get somebody else to take a picture of the gardener holding a basket of harvest.

– Pick some grapes one by one and just suck on them and spit the seeds out.  The flavor is perfect sweetness and tartness.

– Eat the most perfect tomato while it’s hot from the afternoon sun.

– Nibble on flowers of broccoli and arugula going to seed.

-Fix dinner by doing as little as possible to the food.  Heat up the grill to roast some vegetables:  small zucchini and patty pan squash, cloves of garlic, small red onions, tomatoes, a late-maturing ear of corn, an apple or pear. All on the grill with just some olive oil and salt.

– Chill the cucumbers and radish so they will be the perfect palate cleanser for the roasted vegetables.

– Spend the late afternoon looking at the garden as a work of art.  Just for today, golden leaves and even browning foliage are just color and texture. Not something to be cleaned up or composted.

Just for today, it’s all perfect.

The food is all good. The air is fresh. The sun is still warm. Wild asters are in full bloom. The sky is really really blue.  Today is the day we worked all year for. Today is the day the garden is just perfect. Nothing to add. Nothing to change. Nothing to do except enjoy and appreciate. And the gardener? Just for today, she’s perfect too.  She and Nature have had a great year spending time together.

Best Heirloom Vegetable Seed

Wildflower Seed

Grass Seed Mixes

Windowsill Basil

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How to Have Basil in the Winter

by Sandy Swegel

Two Ways to Have Basil all Winter.

August heat is hard on basil. The plants keep producing seed heads and as fast as you try to cut them back, new flowers start with the warm weather. Once the basil goes to seed you can still use the leaves, but they often have a bitter flavor.

But there are ways to keep enjoying fresh sweet basil all winter, besides the obvious strategies of drying or freezing the herbs.

In order to have windowsill basil you need to start seeds in a small window box planter now. This planter starts outside and comes into a bright windowsill as soon as temperatures go below 40 or so. Strew an entire packet of seeds over the soil. You will be growing the basil to a size somewhere between micro-greens and full-sized. The seed should germinate quickly and with regular watering, young plants will start to develop and should be several inches high by frost. Once inside, you can cut them down to the bottom leaves with scissors and the young plants will keep regrowing. If it gets really cold outside, you have to move the plants away from the window because the basil will freeze if they are leaning again the glass. If the basil gets buggy with aphids, you can bring the entire container to the kitchen sink and give it a shower.

Mason Jar Basil
If you don’t have seeds but you have purchased one of those pricey basil plants with the roots still on from the grocery store, you can keep growing that plant indoors. These have been grown hydroponically so you can put them in a mason jar with water on a kitchen windowsill. It might wilt for a week or so adapting, but will usually revive. Change the water every week or two. Again, harvest down to the bottom couple of leaves and the plant keeps regrowing.

Other greens and herbs like cilantro and lettuce also do well if you seed containers now and bring them in before they freeze. By winter the plants will be much bigger than micro-greens and will provide you with lots of intense flavor!

 

Heirloom Vegetable Seeds

Organic Heirloom Vegetable Seeds

Best Wildflower Seed Mixes

Wildflower and Grass Seed Mixes
Photocredits
http://www.urbanfarmonline.com/urban-gardening/backyard-gardening/5-herbs-perfect-for-container-gardening.aspx
http://melissaknorris.com/2014/02/growbasilindoorsallwinter/

Leafcutter Bees

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Excellent Pollinators

by Sandy Swegel

There’s a native bee (especially in the Western US) that you’ll rarely recognize flying around, but almost everyone can tell when the bee has been in their garden. Leaves, especially of roses, have perfect little half-moons cut on the edges. The cuts are better circles than most of us can draw. In most years there aren’t overwhelming numbers of cutter bees so they don’t really threaten the plants.

 

Leafcutter bees don’t eat the leaves. They take them to make nests for their babies. Unlike honey bees which live in hives, leaf cutters are solitary bees, and the leaves are used to make long tubular cigar-looking nests. Each bee egg gets its own little room, complete with a gob of saliva, some pollen and some nectar for when the larvae grow in the Spring.

Some people think leafcutter bees are pests and want to exterminate them. Others want to attract them to their gardens because they are excellent pollinators. I’m on the side of letting them happily live in my rose garden and cut their perfect little half moons. They are gentle bees and rarely sting. Cute and good for pollination.

 

Photo Credit and Info:
http://www.ext.colostate.edu/pubs/insect/05576.html
http://www.missouribotanicalgarden.org/gardens-gardening/your-garden/help-for-the-home-gardener/advice-tips-resources/pests-and-problems/insects/bees/leaf-cutter-bees.aspx
http://swampthings.blogspot.com/2012/05/leaf-cutter-bee-nest.html
http://rachel-the-gardener.blogspot.com/2011/08/leaf-cutter-bees.html

Feed the Tomatoes and Veggies

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Heirloom Vegetable Seeds

By Sandy Swegel

So more of them will feed you.  Last week we talked about being on the home stretch for the vegetable garden (at least here in Zone 5.)  Lots of plants are super stressed this year by early rains and now intense heat.  In Colorado, some farmers are only now getting their first tomatoes.  But unless your tomato plants already have too many tomatoes on them, this is a great time to feed the tomatoes and veggies by boosting their final production with a good liquid organic fertilizer…either a balanced nitrogen-phosphorus mix, a bloom, or kelp.  There’s still time to get more tomatoes and bigger tomatoes, so give the plants a reward for making it so far. I even fertilized the zucchini…our delayed season means even the zucchini are slow.

We’ve had blistering heat that has sun-scalded our basil and some greens.  I’m doing a light feed to these plants too as compensation for all the suffering they’ve had to go through this year.  Some people throw some row cover over greens when the sun is intense to give a little protection.

But tomatoes don’t need any protection from the sun as long as they have consistent water.

 

One other tomato season task:  Do a taste test while the tomatoes are at their peak.  It’s amazing how differently the same variety will taste from year to year….and sometimes you’re the one who has changed and you find you like some flavors more than others.  Organize a testing with friends who bring their varieties, and you’ll have a fine summer party.  So far Black Krim is still my favorite (in big tomatoes; Red Cherries are still my favorite eat off the vine taste.

 

Photo credit

https://goingtoseed.files.wordpress.com/

http://centerofthewebb.ecrater.com/

Ancient Wisdom from Women who Grew Vegetables

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Buffalo Bird Woman

by Sandy Swegel 

I learned the story this week of Buffalo Bird Woman, a Hidatsa Indian born around 1839 in the Dakotas. She and the women of her tribe were the ones who did all the farming from breaking hard ground to heavy harvesting and transporting. Toward the end of her life, she gave interviews about how her people had farmed sunflowers and corn and beans, and how they preserved and even seasoned them. It was the work of women. Her stories always start with phrases like, “My two mothers and my sister and I went out to the field…” or “My grandmother Turtle would break the hard new ground with a stick.”

But Buffalo Bird Woman was also a scientist in her approach and gives detailed information about creating soil fertility (and softening the ground), about the timing and order of planting. Unlike the stories we hear of other tribes planting beans and corn and squash into single holes, the Hidatsas had an elaborate system that included sunflowers. They also planted in rows and pre-sprouted their corn and had a strict timing system.

Here was how you knew when to plant corn:
“We knew when corn planting time came by observing the leaves of the wild gooseberry bushes. This bush is the first of the woods to leaf in the spring. Old women of the village were going to the woods daily to gather firewood; and when they saw that the wild gooseberry bushes were almost in full leaf, they said, “It is time for you to begin planting corn!”

I think you’ll find it delightful to meet Buffalo Bird Woman. There is a children’s book based on her childhood called Buffalo Bird Girl.

There are even recipes for good warrior food like sunflower-seed balls.

Buffalo Bird Woman’s story of the practice of agriculture among her people is available free online at the Upenn digital library: http://digital.library.upenn.edu/women/buffalo/garden/garden.html

An interview with her was also included in the PBS series, The Sky Above Us.” http://www.pbs.org/weta/thewest/program/episodes/eight/tospeak.htm
At the end of her life, the practices of her people modernized into Western ways, she bragged:

I think our old way of raising corn is better than the new way taught us by white men. Last year, our agent held an agricultural fair… and we Indians competed for prizes for the best corn. The corn which I sent to the fair took the first prize… I cultivated the corn exactly as in the old times, with a hoe.
Buffalo Bird Woman

 

Flowers to set the mood

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Flower Arrangement Tips

by Sandy Swegel

One of my favorite jobs each year is designing twenty-two flower pots for an urban condo. The homeowners are real garden lovers but they live in the middle of the city on a high floor. Rather than be content to just look at the amazing mountain vistas their elevation provides, they decided to bring flowers to them in profusely planted pots.

The fun for me is not just designing the interesting combinations of flowers and foliage, but also using the flowers to set the mood for each tiny “room” on the deck.

Here are some of the moods I’ve asked the flowers to set this year.

Sweet, soft gentle awakening.
I love vivid designs, but sometimes one needs to move slowly into the day. So the flowers outside the bedroom window are pretty and not too stirring. Salmon geraniums with spilling blue lobelia. A small white pot with water plants like papyrus. A gentle mood set for early morning.

Late Afternoon Jolt of Wow
The east side of the deck has afternoon shade and really comfy chairs, so it’s a grand spot for guests and afternoon cocktails. Planters here are full of what I call the diva plants: giant purples and oranges. Weird grasses or showy reds. This year a feathery purple Japanese Maple surrounded by orange tropical kangaroo paw and goldfish plant and any other odd orange flowery thing I could find provide the centerpiece. Last year a hot red castor bean plant and lime green foliage and fuchsia colored flowers did the trick. Pots on the perimeter are full of giant petunias and cascading sweet potato vines. Diva flowers always look even more amazing after a few margaritas.

Dinner time
After cocktails, people shift to the grill area. Plants are sturdy here on a west deck. A couple of potted evergreens to balance the big grill and table. Orange hibiscus that is bright and colorful but doesn’t mind being jostled or heated by the grill. Multi-colored coleus to create the illusion of color and texture in the setting shade. An herb pot in case the grills needs some extra rosemary sprigs.
Fading light
After the sun sets, people move indoors and even though there are soft solar lights coming on near a fountain, the flowers fade in the coming night. Exceptions are the white alyssum and silver foliage spread throughout pots that glow under moonlight or the orange osteospermum with the purple fluorescent centers that hold the light a little longer.

Flowers are such powerful influences in our lives. We choose what we grow for many reasons.

The Wisdom of Bees

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All About These Important Pollinators

by Sandy Swegel

“The bee collects honey from flowers in such a way as to do the least damage or destruction to them, and he leaves them whole, undamaged and fresh, just as he found them.” — St Francis de Sales, 16th c.

I spent a restful weekend in a monastery in Northern Colorado and came to understand much about the wisdom of bees. Mystics and poets have been observing bees for centuries and gathering wisdom for us to practice. Imagine what our world would be like if for the last five centuries we had followed St. Francis de Sales attitude toward nature.

 

 

In the 20th c John Muir would elaborate on the sustainability of bees:
“Handle a book as a bee does a flower, extract its sweetness but do not damage it.”
— John Muir

Another mystic, writing a thousand years early earlier in the 4th century, wrote:

“The bee is more honoured than other animals,
not because she labors,
but because she labours for others.”

— St John Chrysostom, Constantinople

Many have known that keeping bees is a task of the higher heavenly realms. As Henry David Thoreau mused in the 19th c.
“The keeping of bees is like the direction of sunbeams.”

And finally, the wisdom of bees to teach us that the toil of our everyday work can turn to joy.
From Dante’s Paradiso:
“Like bees that in a single motion swarm and dip into the flowers, then return, to Heaven’s hive where their toil turns to joy.”

The wise monk on my weekend wrote: “Love, motion, joy, renewal, gentleness, light, perfection; these are a few of the attributes of bees.”

No wonder we love them.

Photo credit:

http://www.glenn-apiaries.com/bee_photos_water_lily_nymphaea.html

http://en.wikipedia.org/wiki/Francis_de_Sales

Design a Party Garden

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Fill Your Garden With Color

by Sandy Swegel

Nope, a party garden isn’t a garden in which to have a party. This is a garden to make sure your parties are more fun and flavorful. It has been raining in Boulder for two solid weeks. We, fair-weather gardeners, don’t like to garden in the drizzle and cold, so the only gardening things to do has been to read garden books like an old favorite of mine, Amy Stewart’s The Drunken Botanist about “the plants that create the world’s great drinks.”

This started me thinking about what should I grow in a garden near the deck so that when we are making summer cocktails, I can just nonchalantly walk over the garden to pick a sprig or two.

There are the obvious Herbs:

Mint…for juleps and mojitos
lemon balm and lemon verbena for fruity drinks and rums.

For vodkas and gins, you can try some of the more pungent herbs
Rosemary (mix with grapefruit and honey for a “fizz”)
Lavender (also lovely in champagne)
and Vegetables:
cucumbers…Pimm’s cup and all kinds of coolers
cherry tomatoes for finger food

and Fruit
Strawberries: for cocktails and finger food
Lime or lemon in containers
Berries: from juniper to raspberries

and Flowers:
Violas, pansies, nasturtiums.

My favorite party idea came from a 2011 Martha Stewart magazine: floral ice cubes:

Use distilled water to keep the ice clear:
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
Summer afternoons are on the way!

 

http://drunkenbotanist.com
Photo credit http://placesinthehome.com/winter-and-spring-flowers/

Minty Fresh Summer Cocktail Recipes

Five Perennial vegetables you only have to plant once.

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Heirloom Vegetable Seeds

by Sandy Swegel

Two of my personal goals this year are Less Labor and Eat More Vegetables. Perennial vegetables are a great way to meet both these goals. Plant them once and year after year you can just meander out to the yard to harvesting whenever you are hungry.

Here are my must-have five Perennial Vegetables. They do best if you put them off somewhere in their own patch where they can spread. They also do well planted in a perennial flower garden where they are beautiful plants in their own right.

Asparagus. You know this one. Every Spring I wish I had planted more asparagus years ago. I could happily sit on the ground and just snap off all the tender growing tops and eat them raw. Asparagus is a gotta-have perennial vegetable.

Artichoke. Artichokes are such a winner. They are delicious and, if you let a few go to seed, they are beautiful. There are on the edge of perennial here in Zone 5 but a neighbor of mine throws a bag of leaves on hers in the Fall and they keep coming back.

Rhubarb. This is a standard in old-fashioned gardens. It’s very helpful if you also plant some strawberries so you can always have pie!

 

Greens.
There are so many perennial greens: Some of my favorites that are best in the coolers seasons of Spring and Fall are:
Arugula: These I cut to the ground in Fall and they come up on their own fresh and tender in Spring.
Sorrel: Put it in an out-of-the-way spot where it gets good moisture. Some shade is OK. Sorrel is pretty lemony, so not for everyone but it’s a lively addition to salads and soups. The red sorrels are great foliage in the flower garden.
Nettle: What? Touch those stinging plants? Young nettle leaves carefully picked with gloves on, are incredible in so many dishes. My current favorite is a Nettle Pesto served over angel hair pasta. Yum.
Almost-perennial greens include kales and chards that will keep coming back if you give them just a bit of protection in Zone 5.

Sunchokes, or Jerusalem artichokes. A perennial patch of sunchokes means you are never out of a potato substitute for dinner. You can harvest them all year round. If you are watching your carbs, sunchokes give you a vegetable with a substance that has a low glycemic index. Good for you if you have to watch your blood sugar. Sunchokes also grow into beautiful sunflowers! Food and flowers.
Want to know what perennial vegetables will do well no matter where you live in the world: This is an awesome “Global Inventory” of perennial vegetables created by permaculturist Eric Toensmeier

A Global Inventory of Perennial Vegetables

 

 

Photo credit artichoke: www.garden.org/plantguide/?q=show&id=3371

Photo credit sunchoke: www.motherearthnews.com/real-food/sunchokes-jerusalem-artichoke-tubers-zbcz1312.aspx