Dowsing The Garden

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Communicating With Your Garden

by Sandy Swegel

OK so this might seem a little weird.  And it’s not something I talk about with my clients. But some years ago, I realized I had studied everything there was to learn about plants.  I took the Master Gardener class, read all the best books, worked with the experts.  But despite this great expertise, I had to admit, that I would never be the amazing gardener my friend Barbara was.  True, she spent many hours working in her garden, but still she seemed to have an intuitive knowledge of what her plants wanted. She tolerated my asking a million questions about why she did this or that in her garden, as if I could somehow write the plant care protocol that would recreate her artistry.  Alas, I was no plant psychic. I didn’t know how to talk to the plant spirits or fairies.  She didn’t talk about those things, but she’d say things like ‘I just planted it where the plant seemed to want to be.

About this time, I took a class in biodynamics and part of the class talked about dowsing.  This is super simple beginners’ dowsing:  a homemade pendulum – needle and thread, a necklace with a stone, even my car keys. All I learned was how to ask the pendulum what meant “yes” (clockwise for most people) and what meant “no.” (counterclockwise).  I myself use north-south movement for yes and east-west for no.

So off to the races I went…asking lots of yes and no questions.  I’d hold a plant at a place in the garden and ask “Is this a good place for this plant.”  If I had two kinds of fertilizer, I’d hold one of the plants and ask “is this the right fertilizer right now?”  One fertilizer would always give a much more positive response. I’d ask a plant, ‘Do you want to live next to this plant?”   It was amazing….and I wondered if it was real or just in my imagination.

 

So I secretly started testing plants with Barbara.  We were planting together at my house one day and I had dug holes where the new plants went.  When my friend wasn’t looking (because I was embarrassed at being silly), I’d hold my pendulum over the plant and ask it what direction it wanted to face. I’d actually ask? “Is this the right direction?” as I rotated the plant 360 degrees. I made a note of my dowsing results.  Then I asked Barbara to plant all the plants for me.  I was delighted to see that the directions she chose were exactly the same ones my pendulum told me.

I spent this weekend at a dowsing workshop and am learning so much about Earth Acupuncture and the many forces that influence our land.  I’d encourage you to give dowsing the garden a try.  Use it for plant location or type of plant or method of treating pests.  I even get out the pendulum when I can’t decide what seeds to buy.  I hope my pendulum over each seed picture as ask “Is this the right plant for my garden this year.”  I use this especially for things like tomatoes when there are too many choices.

There are lots of beginner books on dowsing or you can just play with your car keys sometimes. I’ve been experimenting with my pendulum long enough now to know it’s helping me make better choices.  Maybe it’s the plant talking or maybe I’m just tapping into my inner knowledge. But it sure is fun.

For more information, http://www.motherearthliving.com/gardening/garden-tools.aspx#axzz2zUObAKCy

Photo credit http://www.amazon.com/Dowsing-your-garden-gardening-houseplants/dp/1490326146; http://planbperformance.net/dan/blog/?p=693

 

The Indecisive Gardener

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How to Make Decisions in Your Garden

by Sandy Swegel

Making decisions about where to plant things in the garden is one of my biggest challenges.  Hard to imagine when I spend most of my time in other people’s gardens. But because I rent, my own garden is a blank slate.  And that makes it really hard for me to know what to plant where. I know what the plants need but I can’t decide who should live next to whom or even make simple decisions about succession planting.

If you’re an indecisive gardener, whether you’re a new gardener and aren’t sure where things go, or because like me there are so many possibilities you just can’t decide, here are a couple strategies I use:

Vegetables
Square Foot Gardening is the friend of new and indecisive gardeners.  You can just make the garden squares and plant whatever happens to be in your hand at the moment.  Mel Bartholomew who invented the idea of square foot gardening has simplified plant spacing in his latest refinements of the process.  Each square is still a 12-inch square.  Little plants go 16 to a square, medium plants 9 to a square. Large plants 4 to a square and really large plants 1 to a square.  I can just fill a square and move on to the next square.  Hardly any decisions except to remember to put the tomatoes to the back of the garden where they don’t block the sun. 

 Herbs
I love herbs but worry about where to put them so they are in the right conditions and so that the perennials ones survive without taking over. In my mind, I divide the herbs into categories: Mediterranean herbs (thyme, rosemary, oregano), invasive herbs (mint, lemon balm), and tender herbs (basil).

 Mediterranean herbs go in the hottest driest part of the garden with more sun and not so much water because the flavors of these herbs are best if they aren’t pampered with too much good water and soil.  Invasive herbs go next to concrete…either a wall or a sidewalk….somewhere there is a natural limit to how far they can spread. Tender herbs go in the vegetable garden.

 Perennials
These are the most difficult ones to decide on. Many a perennial has languished in its tight pot waiting for me to decide where to put it.  I learned from another indecisive gardener that the perfect place is a “Nursery Bed.”  The nursery bed is for the plants that are young and need extra attention and for the ones that don’t yet have a home in a permanent bed.  They’ll eventually graduate to the grown-up garden, but now they at least have a home in the ground in the nursery bed where they get some extra attention too.

Don’t let the desire to have a perfect garden or the fear of making a mistake keep you from having a great garden.  Set some simple rules like these. And if that doesn’t work…then the whole yard can be the “nursery bed!” 

 

 

 

Why Gardeners Should Get A CSA Share

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Community Supported Agriculture

by Sandy Swegel

 

You’ve heard about CSAs by now.  Community Supported Agriculture is a system where you pay one flat rate for a weekly share of food from a local farm.  It’s a great plan that gives farmers a guaranteed basic income and gives you access to good local food.

 


“But I have a vegetable garden, why should buy a CSA?”

 


You’ll become a better gardener and a better cook that’s why. 

 


When you get a CSA share, you not only get a box of vegetables, you get a relationship with a farmer.  If you pick up on the farm, here’s what you can learn:

 

Succession planning. If you pick up on the farm or read your farm’s blog, you’ll see that every week, farmers are doing something new…starting new seed, planting cover crop, letting chickens run on a fallow area, pulling out bolted lettuces.  CSA farmers know how to get the max output from the most efficient input. You can learn a lot by going home to your garden and doing what they did.

 

You’ll learn to love vegetables you thought you hated.
Every year you buy seeds based on your own long-held ideas of what tastes good.  If it weren’t for a CSA I would never have learned that turnips are exquisite.  I didn’t like turnips as a child.  Even growing turnips I’d pick them when it was hot so they had already become a bit bitter. But our CSA harvested turnips young and tender, refrigerated them and sliced thinly.  They were beautiful and crunchy and make an awesome Middle-eastern style pickle.

 

You have a free garden consultant.
If you linger at the farm towards the end of pickup or go to farm-day picnics for CSA members, you can bring all of your garden questions and get expert tips on how to grow better or how to deal organically with pests.

 

You’ll learn new ways to cook and prepare foods.
Most CSAs have newsletters with recipes for the week’s food share.  You’ll get menu ideas and learn cooking techniques you hadn’t thought of.  And you’ll learn about vegetables in a new way.  Maybe you just grow your favorite tomato, but you’ll learn that a sauce made just of yellow tomatoes gives an entirely different flavor and texture experience.

 

You’ll eat more vegetables.
The only problem with CSAs is that you get a lot of food.  It can feel like a chore at first to have to prepare so much food from scratch.  But you want your money’s worth so soon you’ll schedule all that fresh food processing into your week.  Vegetables rather than processed foods and meats become the focal point of your diet.

 

Photo Credit http://tinyfarmblog.com/tag/csa-share/

A Wild Thicket

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Keeping a Little Wild in Your Garden

by Sandy Swegel

When it comes to our gardens, we Americans are of a divided heart. Deep in our ancestral memories are the manicured gardens of Europe.  We swoon over the groomed roses and delphiniums of England, We admire the orderliness of rows of Tuscan poplars. We see the almost mathematical grid of Versailles echoed in Jefferson’s Monticello. We use raised beds to confine our vegetables just as the medieval cloister gardens were enclosed.

 

 At the same time, we Americans are a frontier people, dazzled by the wildness and grandeur of raw untamed nature.  Grassy plains and dense woodlands and mountains majesty tug at our hearts even as we tend our suburban plots.

 

To fill the needs of our wild nature souls, I think it’s always good to have a wild area in our yard. One that manages to thrive only on what nature provides and provides a haven for small wildlife.  Generally, there is some place in your yard that already refuses to be tamed. Someplace wild plums keep sprouting and sumacs come unbidden.   This is the area to encourage in your yard – your secret garden, if you’d like – or just the area you see from your kitchen window reminding you that beneath the dishes and chores and children and jobs, you have a wild spirit too.

My favorite thicket started with the wild plums that kept coming back. Over time, a couple of chokecherries worked their way in, and the patch of lemon balm appeared all on its own.  Birds planted wild roses. Squirrels brought in nuts. I decided to play along with nature and seeded an unruly pollinators’ hedge filled with the nectar and pollen-rich flowering plants that bees and butterflies crave. I let the wild queen anne’s lace have some space in the back and I didn’t pull the dandelions. I did plant one of those tall dark purple butterfly bushes for structure and I seeded a buffer zone of grasses and wildflowers to create a neutral zone of sorts between “The Lawn” and “The Thicket.” 

 I don’t really “garden” the thicket but over time I’ve planted some naturalizing crocus and daffodils and a handful of seeds a decade ago that keep the spring display stunning.  About the only care I give the area is water during really dry spells and a birdbath of water because butterflies and birds and bees need something to drink.

 I am proudest of my tended garden…the showy beds of vegetables and annual flowers, the elegant stretches of roses and flowering shrubs and tulips in Spring. But deep down, it is my thicket that I love the most.

I miss my garden

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Benefits of Having Your Own Garden

by Sandy Swegel

 

I’m on the 6 a.m., red-eye flight from New Orleans and all I can say after a week in this great party town in that I miss my garden.  Sure, fried shrimp and stuffed crabs are great but after a week of culinary excess, I’m yearning for the crisp still frozen Swiss chard that I’ve harvested all winter underneath piles of leaves.  In big cities, you still get a lot of that pale white iceberg lettuce.

The other thing I missed in this big city are front yard gardens.  All those small urban front yard lawns are begging to be turned from turf to nice raised beds. Perfectly groomed shrubs are not nearly as pretty to this gardener as sprawling squash vines or trellises of peas would be.  The best I could do was slip some herbs between the roses and azaleas in my mom’s tiny condo garden.

 

So I salute, today, all of you who are growing your own food in cities or in neighborhoods controlled by HOAs that abhor anything untraditional.  I live in the fantasy land of Boulder where it’s trendy to grow your own food.  I have a new respect for you who garden in the city or where you’re the only gardener on the block.  And I’ve envied your fresh greens all week!

 

Photo Credits:

walkingberkeley.wordpress.com

blog.nilsenlandscape.com

 

 

 

Plant more peas

Plant more peas!

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All About Planting Peas

by Sandy Swegel

Rev your garden engines folks.  Today is St. Patrick’s Day and the official start of pea season and there’s no need to wait.  You have jobs to do today — it’s time to plant more peas!

Make sure beds are weeded. Those mallows from last year are easy to spot….they’re the only green thing in parts of the beds.  But they weed easily this time of year. I lightly cultivate the top inch of the soil if I see lots of annual seeds starting. In my garden, every last larkspur seed that fell last year has germinated.  Cute…but not in the pea bed, please.

Put the Peas to Soak.  If your climate is high humidity, you may not need this step, but here in the arid foothills, I soak my peas overnight, rinse them tomorrow and then plant them.  Sometimes I even pre-sprout them (just like making mung bean sprouts) and plant them with the big white root already fattening up.

Put your trellis in place if you’re growing the kind of peas that need support.

Think about row cover. Decide if you want to use it to warm the peas and speed their growth.

Think about inoculant.  I’ve written about this before. Gardens that have grown happy peas before may not need inoculant but new raw beds with less than optimal soil would probably benefit.  If you forgot to buy it, you can always plant anyway and sprinkle the inoculant over the soil and water it in later.

Remember the flowers.  I’m so fond of peas for eating whether they are oriental peas  or snap peas or plain old shelling peas, that I forget about how beautiful and fragrant sweet peas are.  My neighbor plants sweet peas on trellises along the fence, at the base of vines, in a circle in the middle of the lettuce garden.  Her garden is so beautiful and fragrant come June that I get very jealous.  Time for me to plant more peas!

3 Veggies You Gotta Grow at Home

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Heirloom Vegetable Seeds

by Sandy Swegel

These three veggies you gotta grow at home because they aren’t easy to find in grocery stores.  Even if you can buy them, they are so much better fresh out of the garden AND super easy to grow.

Broccoli Raab Rapini

This is a relative to big broccoli stalks. You get the same great taste and vitamins as the bigger broccoli except this is easier and faster to cook. You can buy raab in the grocery stores sometimes, but it’s often large and the leaves can be tougher. Clipped young out of the garden and sauteed with olive oil or in stir-fry, it’s tender and sweet.  And it’s easy to throw a little in your juicer without it overwhelming other vegetables.

Chioggia Beets

You can buy beets with greens attached, but again you don’t get the young tender sweet greens you can clip directly out of the garden that are great for stir-fry or slipped into a mixed salad.  Any beet would work, but the Chioggia have those super cool stripes that look great sliced very thin in a salad.

Anyone who has read this blog knows I’ve got a thing for peas. But the dwarf grey sugars reign above all the others.  First, the plant with its pretty pink flowers could pass for a sweet pea.  Second, even the leaves of this pea are tasty and you could grow these peas just for microgreens. Third, the young pod is sublime. Eaten young right off the plant it is sweet and tender. Grown a little more, it’s a great snack refrigerated or even to be used in the traditional way in a stir-fry.

Gardening is fun but also can take a lot of time and work. I like to grow food that I can’t just buy in the grocery store but is a delight when grown at home.

 

Photo Credits:http://www.karensgarden.net/ki_galleries/2009/PeaBlossom.jpg

http://green-artichoke.blogspot.com/2012/07/beet-and-lentil-salad.html

 

Starting your Perennials NOW

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Seed Starting

by Sandy Swegel

It’s Time.

Even here in snowy Colorado, it’s time. Even if some weird polar vortex has kept you housebound and you’ve lost track of what day it is…it’s time. Time for starting your perennials. Spring really is on its way. 

One of the interesting aspects of a culturally liberal place like Colorado is that we’re very open-minded.  There’s somebody celebrating just about every religion’s and culture’s holiday now.  Two events this week remind me how human beings everywhere celebrate the hope for the return of Spring. First, there was a big Groundhog Day celebration for kids in one of our nature centers.  Our groundhog day is actually a big fake because true groundhogs don’t live here.  But we have a fine stuffed toy groundhog that is the center of a snowy celebration.  Our other event was a Celtic festival for Imbolc, a Gaelic festival centered around St. Brigid or the pagan goddess Brighid, depending on your point of view.   Both holidays are traditional days to forecast when Spring is coming.  Whether Spring is coming sooner or later is all the same to a gardener.  The point is that it is now the midpoint between Winter Solstice and Vernal Equinox and Spring is definitely on its way.

So you have two things to do:

First, you can start looking for the signs of Spring.  A snowdrop erupting in a warm spot. A weed or two starting to green up.  Keep your eyes open…you’ll see Spring if you look.

Second, you can start your perennial seeds.  It’s too soon for warm season crops like tomatoes, but a great time to start slow starting perennial flowers and herbs.   Perennials are often slower to germinate than annuals, but they are also more able to withstand cold temperatures.  So if I start the seeds now (or in the next few weeks), I’ll have plants ready to go outside in a protected spot by April…when I’ll need the space to start annuals.

The first week of February is the time I traditionally start perennial seeds indoors under lights.  My setup is pretty simple…a shop light dangling from a rod in my closet with a seed tray underneath. Here are the two kinds of seeds I’m starting this week:

Perennial Edibles
In the vegetable garden, herbs are the best perennials to start now. Think of winter hardy herbs: oregano, lavender, parsley, rosemary. It’s not the time for basil yet.

Wildflowers
Edibles are great, but one must never forget food for the soul—the beautiful wildflowers.  If you think to start perennial flowers might be difficult, take inspiration from an article in Fine Gardening magazine about 10 Perennials Easily Grown from Seed.     finegardening.com/design/articles/perennials-grown-from-seed.aspx

It might be frozen outside right now, but I look for Spring everywhere.  The Groundhog searches for his shadow….I’m watching my seed tray for the first tiny sprouts!

Best Supporting Actor – Dark Opal Basil

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The Star of the Garden

by Sandy Swegel

Some plants are meant to be the star of the garden.  Dahlias, for example.  You can see them from across the yard and they elicit gasps of delight at their beauty.  While stars do make the garden, they only really dazzle when surrounded by a strong supporting cast. And that’s where Dark Opal Basil really shines. Its black shiny leaves provide a color background that makes white and brightly colored flowers in the garden “pop.” But as they say on late night TV, “That’s not all…”

Here are five more ways Dark Opal Basil really is a superstar.

Dark Opal Basil is super cute planted as a border in front of the tomato bed. Brushing along the basil releases its great hot summer aroma.  Some say Dark Opal Basil, like all basils, helps repel tomato hornworm.

Its own pink to white flowers on dark purple bracts shine on their own.

Its dense foliage fills all the empty space in containers and display beds.  Visually, it pulls together a lot of other plants like zinnias and salvias that can look bare at the bottom.

It is yummy.  I like it growing near the cherry tomatoes so on a warm summer afternoon I pick one leaf of basil and wrap it around one cherry tomato for a refreshing flavor burst.

Dark Opal is said to be the favorite purple basil for cooks because of mild flavor and a tender leaf.  It looks and smells great in a salad, served with fresh mozzarella or use a sprig of it in a Bloody Mary.

Hurry up Springtime. I’m ready to plant today!

Photo Credits:
gardening.ktsa.com/pages/7670364.php?
foodwineclick.com/2013/08/25/basil-tasting/

 

Beautiful Food

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Heirloom Vegetable Seeds

by Sandy Swegel

Romanesco broccoli is a favorite of gardeners, chefs and mathematicians.  Gardeners love its exotic shape and lime green color. Chefs adore its presentation on a platter and its great flavor, especially roasted.  And mathematicians laud Romanesco as a perfect example of fractal geometry in nature with its swirling spirals.

My first glimpse of Romanesco broccoli was on a trip to Italy as a 21-year-old with a backpack doing the great European hosteling trip.  I was in love with everything Italian and spent the day in the Italian farmers market where strange exotic vegetables and fruits were displayed alongside great salamis and pungent cheeses.  I wasn’t much of a cook back then, but Italy is where I learned that all vegetables taste best roasted with some good olive oil, salt, garlic and served with a nice pasta.

Broccoli, Organic Romanesco

Romanesco broccoli, popular in Italy since the 16th century, is a favorite here at BBB Seed, especially now that we’ve found an organic source for the seed. It grows just like any of the broccolis or cauliflowers (good soil, water, and cool weather bring out the sweetness). Steaming it or serving it raw in salads preserves the great color.

One more great thing about Romanesco broccoli?  It’s just weird and alien-looking enough that you might be able to get the kids to try it.

Photo and Recipe: www.gastronomersguide.com/2010/11/pasta-with-roasted-romanesco.html