From the Garden: Seed to Pickle

cucumbers

When the harvest comes on fast and plenty, it’s time for pickling! Seen here the Arkansas Little Leaf Cucumber.

It’s the height of summer and our cucumber and bean production is just wrapping up.  These long, warm days are perfect for indoor food-preservation projects, and nothing gets faster results than quick pickling.  The kitchen has been featuring pickled beans, cucumbers, and peppers from our garden in a variety of styles, both sweet and sour. The empty pickle bowls at the end of meals speak for themselves.

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Every good pickle starts with a good brine and includes the freshest produce available.  We pickled two varieties of cucumbers this year, both grown in our garden: the Suyo Long from Asia and the Arkansas Little Leaf.

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Suyo Long Cucumbers

Both varieties work well in this environment. We chose them for their pest- and rot-resistance, which is key in this hot and buggy climate.  Growing varieties familiar to your growing region and climate is a trick of the trade among organic growers.  The Southern Exposure Seed Exchange out of Virginia is where we source most of our seeds. Many of their seed growers are farmers in the southeast.

You do your best growing the right variety, but pests often make an appearance anyway. The pickleworm reemerged this year, but we got an early handle on it with the biological pesticide BT.  (Read more about our history with the worm and the pesticide.) When our kitchen is overwhelmed with cucumbers, I’d say we triumphed!

Here’s our recipe for your own home-made quick dill pickle. The whole coriander seeds and sprigs of dill make for a real eye-catcher!

———-Dill Pickle Recipe———-

  • *1.25 C distilled white vinegar
  • *3 tbsp kosher salt
  • *2 tbsp sugar
  • *2 C cold water
  • *2 tbsp coriander seed
  • *6 large cloves garlic, peeled and halved
  • *1 tsp mustard seed
  • *0.25 tsp red pepper flakes
  • *16 sprigs dill
  • *1.5 to 2 lbs cucumbers, cut in spears or sliced in 0.25 inch rounds

Combine vinegar, salt, and sugar in a small, non-reactive saucepan over high heat. (Stainless steel, glass, teflon, or ceramic will work.)   Whisk until the salt and sugar are dissolved.  Transfer liquid into a bowl and whisk in cold water.  Refrigerate brine until ready to use.

Place cucumbers in clean 2 qt. container such as a large Tupperware or stainless steel stockpot.  Add coriander seed, garlic cloves, mustard seeds, red pepper flakes, and dill sprigs, then pour chilled brine over the mixture.  If necessary, add water until the cucumbers are covered.  Cover container and refrigerate for 24 hours, then serve; cucumbers will keep for up to a month.

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Summer Cover Cropping in the Garden

Take care of the sIMAG0322oil and it will take care of you. Cover cropping is an easy way to condition the soil whenever a part of your garden is lying fallow. Cover crops protect the soil, build structure to maintain the microbial life within, suppress weeds, add organic matter and keep nutrients from leaching away each time it rains. Some popular summer covers include: buckwheat, sudan grass, sunn hemp, cowpeas, and velvet beans.  Each one has its particular benefits, so choose according to your needs.  (Here is a comprehensive guide to cover crops of the southeast.)

Buckwheat

Buckwheat (photo courtesy of Cornell University)

Some summer covers we’ll be using on LSSI are buckwheat and velvet bean. Buckwheat is a quick-growing cover crop for short sowing windows.  I recently spread some buckwheat seed where I intend to plant sweet potatoes next month.  I cleared the field of winter arugula, but my potato starts were not ready yet. Come June, the buckwheat will have grown shin-high and will be easy to hoe in to make way for my sweet potato seedlings.  You can put buckwheat in for longer, just keep trimming the heads back with some hedge shears or a weed whacker each time it flowers so it won’t reseed itself.  I’ll be seeding buckwheat all season as my earlier spring crops of lettuce and beans quit producing and it’s too hot to plant a second round of snap beans or summer squash.

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Velvet bean. (photo courtesy of feedipedia.org)

We’ll grow velvet beans in the raised beds that need a break this summer.  Giving the soil regular rest is a sound practice in sustainable soil management.  On LSSI, we rotate our production beds, trying to give each bed or row a rest once a year. Think of cover crops as a living mulch, and velvet beans lay it on heavy. It grows a lot of organic matter, and because it is a legume, it will fix nitrogen into the soil for the next crop. Just chop it in with a hoe and let it sit and break down before sowing the next thing.  Velvet bean is an especially beneficial cover for us because it is known for deterring the detrimental soil pest, the root-knot nematode.  We haven’t grown regular tomatoes in our garden for years because this critter binds to the roots and takes soil nutrients from our plants. Look out for an update next summer, as I plant tomatoes in the beds I treated with velvet beans to see its effectiveness in managing that pest.

eggplant in rye cover 2015

Baby eggplants transplanted into a bed of winter rye

And since, we’re talking ‘maters, I want to share this great cover cropping tip for you to experiment with next spring, but in order to do it, you’ll get started late this fall by scattering rye seed. Our cherry tomato and eggplant beds will be nearly weed-free this summer because I sowed this rye last November and let it grow winter-long in order to plant my nightshades into this spring.  I simply cut the rye at soil level and turned the soil where I wanted to transplant my seedlings.  I turned it a few weeks in advance. That’s important or else they’ll compete with the rye and won’t get a good growing start.  The summer heat will kill the rye and I’ll essentially have grown my mulch in place.

As soil biologist Elaine Ingham reminds, “Nature abhors bare soil.” If you’re going to leave it bare, she’ll put something in there that you will probably call a weed.  Spread cover seed.

Another reminder for the more northerly growers in clay-rich soil: Use daikon radish, AKA nature’s plow, to break up that clay. Sow this fall and let it over-winter and rot in the ground.

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Spring Organic Garden Update

It’s been a while since we’ve done a garden update, and there have been so many exciting things happening in our organic garden! We are continuing to overcome the challenges faced after the tidal flooding of June 2009. The floods affected the soil in the raised beds, increasing salinity and causing a host of issues. The saltiness of the soil was affecting the germination success of seeds, so calcium was added to help neutralize the soil. We are also applying compost teas regularly to replace the beneficial bacteria that were lost.  Additionally, the load of nematodes present increased dramatically;  to counteract the nematodes we have applied  Neem, a natural remedy made from a South American plant. Moreover, we have planted Marigolds. The Marigolds serve a number of functions. They release a chemical from the roots to suppress nematodes. They also suppress pest insects and attract beneficial insects. We will also be able to use the flowers in our cut arrangements.

As for the garden crops, we are on the cusp of transitioning from the winter garden to the summer crops. There are potatoes in the ground, green and purple bush beans, and even one heirloom variety, the Georgia McCaslan pole bean. There are also beets, carrots, and winter greens including collards,  kale, chard, turnips, and arugula. The warmer temperatures will allow an early transition to summer crops of tomatoes, okra, and peppers. Other plants in the organic garden include herbs, and cutting flowers like nasturtiums, calendula, pansies, sunflowers, zinnias, asters, and even loofah.

Perhaps one of the most exciting developments in the organic garden is that we have completed installation of an underground irrigation system, rather than relying on the hose and sprinkler system of the past. This will allow us better control of our watering schedule and the ability to set a timer to water at regular intervals. The system is even equipped with rain sensors, so we don’t have to worry about using water when we don’t need to! This was a wonderful addition to our garden space. Another upcoming change will be to relocate our three types of composting systems into the main garden area. When visiting the garden, you can see a shade cloth where the bins will be placed which will help protect them from the most intense heat of the day.

Please be sure to visit the organic garden on your visit to Little St. Simons Island!

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