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24.07.2014 admin
Gardening can be hard work, but having the right tools for the job can come a long way in ensuring success.
The two biggest factors to consider when deciding what to grow is your location, and what you will eat.
To the uninitiated, starting a garden looks as simple as putting seeds in the ground, and watering them. Enter your email address to subscribe to this blog and receive notifications of new posts by email. The secret to this productive garden on a small urban lot is enriching the soil with compost and rock powder. Summer Fog Farm began as a clean-up project seven years ago, before an injury forced me to retire early from my job on the Golden Gate ferries. An elderly French neighbor saw what I was up to and invited me to garden her back yard as well, and so began Summer Fog Farm. Chicories and endives thrive in the crowded conditions of a scatter-sown bed (the short curly leaves are 'Neos' endive, the stall spoon-shaped leaves are 'Spadona', a chicory). If you love bitter Italian greens, you can hardly go wrong with red-ribbed dandelion (in the left hand), which looks great in teh garden and in salads, or with puntarelle (in the right hand), a little-known green here but a prized delicacy in Rome. Fresh-tasting, pepper creess could be the next arugula among food lovers, according to the author. Paula encouraged me to try stinging nettle and other wild greens, such as mallow, purslane, chickweed, and milk thistle.
Rock powder, worked into the beds in the fall and sprinkled on before each new planting, provides greens and other crops a slow-release source of trace minerals. I tracked down a bulk source of rock powder and found that the price was reasonable, about $7 for a 50-pound bag. This bed contains many lettuces grown from pelleted seeds, which make proper spacing easier.
The jalapeno pepper plant is a member of the hot pepper family and shares company with other fiery hot varieties such as tobacco, cayenne and cherry.
Peppers, including jalapenos, do best in loamy, well-drained soil with plenty of organic matter. Although jalapeno plant care isn’t difficult, plants must be kept watered during hot, dry spells. Jalapenos are nightshade plants like tomatoes, potatoes and eggplant, and are vulnerable to similar diseases and pest problems.
Learning how to grow jalapeno peppers is a great way to provide some extra zip in your food dishes.
12 Creative DIY Compost Bin IdeasIf you are a gardener, chances are you have thought about starting a compost bin.
9 Clever DIY Ways for a Shady Backyard OasisIt's pretty tough to enjoy summer activities in a backyard that bakes in the afternoon heat.
Whether you are concerned about GMOs or the rising cost of food, a garden full of your own vegetables will be to your benefit.
Considering all the work you will be doing with your hands, a nice pair of gloves is absolutely mandatory.
Depending on your climate, the seeds you planted may not mature, and all of your hard work may all be for nothing. The back yard behind my apartment in San Francisco’s fog-bound Richmond District was so choked with weeds and brush I could hardly fight my way through it. I sold the greens I grew to a handful of top-flight restaurants around the city, and, for a time, it seemed as though my urban market garden might blossom into a bona fide business. Jalapenos are the only pepper that isn’t allowed to fully ripen and change color before being picked.


Keeping pepper plants well-watered and your garden area clean of rotting debris will help to keep pest problems to a minimum. Spray plants with a heavy shot of water to knock off aphids or use an organic insecticide, like neem oil. Harvest jalapeno peppers by pinching them carefully from the stem when they are firm and solid-colored, before they turn color. In addition, proper care of your peppers will help prevent any future jalapeno plant problems. No need for permission to pin or to feature 1 or 2 pictures with full watermarks intact that link back to the original project. It not only makes for a good hobby, but it gives you fresh air, exercise, and will likely encourage you to eat healthier.
Some vegetables only grow in warmer climates (tomatoes), while other veggies ( like spinach), grow better in colder weather. Bad weather can put a damper on your garden, and result in soil losing nutrients, and growing of weeds. If you have always wanted to grow your own food, but have no idea how to start a backyard garden, these tips will help you.
With the help of friends, I started clearing it out one day, and I’ve never looked back. At one point, I even took on a partner and contemplated a city-wide network of backyard mini-farms.
A year later, the greens in the beds with the rock powder were sturdier, the harvest greater.
From front to back: 'Redina' lettuce, 'Diamond Gem' lettuce, 'Red Sails' lettuce, 'Gallia' endive, 'Speckles' lettuce, 'Sierra' lettuce, and a mix of 'Galactic' lettuce, 'Bianca Riccia' endive, and red-ribbed dandelion.
Growing jalapeno peppers isn’t difficult if you provide plants with good soil, plenty of sunlight and ample water.
Especially as the long days of summer come upon us, laying out on a comfie a€?beda€? while enjoying the weather, nature and the scent and sight of my garden seems like Heaven. It is up to you to do some research and find out what you want to grow based on your surroundings. If you have children or a dog, they may run through your garden while playing, which can damage your crops. If you have the right tools, a plan of what to grow and tend to it regularly, you should do just fine. My next-door neighbor built me a dozen redwood-sided raised beds that took up almost the entire lot, and I planted them with whatever caught my fancy—mostly unusual lettuces and greens from Italy, especially bitter chicories and wild plants such as milk thistle and stinging nettle. Fratelli Ingegnoli offers a huge range of chicories and other greens, and, as I understand, they’re a large, rather mainstream seed company. After much disappointment, I’ve learned to transplant these or at least to thin them to give each plant adequate space. It’s best to wait until at least two weeks after planting tomatoes to plant jalapeno peppers in the garden. Finding this out will help you in the long run, and will ultimately mean more food in the end.
Many consider these latter crops to be weeds, a misguided view, in my opinion, but more about that in a moment.
For maximum production in this maritime climate, where the temperature is rarely anything but cool, I rely on raised beds, row covers, dense plantings of scatter-sown blends, and the magic of rock powder, my soil amendment of choice.
I myself am enamored of growing, cooking with, and eating bitter greens, and my best customer, Chef Reed Hearon of Rose Pistola, can’t eem to get enough.Where to begin to describe my love affair with bitter greens? Apparently powder from glacial rock has a range of trace minerals not found in other commercial soil amendments and fertilizers.


In contrast, jalapeno pepper plants will not produce an abundance of fruit when the temperature is over 90 F.
If you have a big backyard, and plan on having a large garden, then a full sized shovel and hoe are recommended. If I have a competitive edge as a small-time grower, it’s thanks to my continued focus on greens that even San Francisco restaurants have trouble finding elsewhere. My mother served salads of escarole and frisée back in the heyday of iceberg lettuce, and after my father opened a French restaurant, I developed a taste for Belgian endive.
I apply it heavily in the fall and then dig in a little more prior to planting in the spring.
They’re a perfect combination of an iceberg or crisphead lettuce and a loose-leafed lettuce. It’s easier than it looks, basically just requiring a sturdy overhanging support, a frame, some chain or rope…and a comfie mattress or pad and pillows! This is a heading chicory, and in Italian parlance, all heading chicories are called radicchio. I also add a light dusting of sulfur because my soil is naturally alkaline, and bitter greens like a bit lower pH. Herbs and edible flowers I grow along the fences and in large pots on my patio, close to the house. To my delight, bitter greens not only grew almost effortlessly in my back yard but proved highly resistant to insects, slugs, and snails.I kept going, growing every bitter green I could find, reading about them in cookbooks, listening to chefs with Italian grandparents.
I prefer a nylon reinforced fabric called Agribon (available from Peaceful Valley Farm Supply), which resists tearing and wind damage and comes in several grades. I treat my greens at the end of their life like tomatoes or wine grapes and dry farm them, withholding water for five or six days (though I never let the plants wilt). They add them to pasta dishes and soups, stuff them into ravioli and fish, toss them on top of pizza.
Once I gave a sample of my lettuces to the checkout clerk at the grocery store, a young girl who more than likely had eaten iceberg all her life. The word got around I was growing exotic greens, and pretty soon I received a phone call from San Francisco food writer Paula Wolfert, who has an overwhelming enthusiasm for and an encyclopedic knowledge of Italian greens. Random plantings help me harvest an unpredictable blend of greens, full of surprise and delight you won’t likely find in a commercial mesclun mix.
Another green-leafed chicory, this one with smooth, globular leaves, perfect for cut-and-come-again harvesting.Pampanilla. I find pelleted, or coated, seeds in catalogs meant for growers, such as the commercial edition of the Johnny’s Selected Seeds catalog. Pelleted seed is ideal for butter lettuces, radicchio, and other crops I want to head up, because the large seeds are easy to space properly.My main trick, however, is to sow a blend of raw seeds in a bed. Cresses are quick and easy, and I harvest several cuttings before re-sowing.Stinging nettle.
The nice thing about selling to restaurants is that they’re happy give me back in the form of scraps and leftovers more organic material than I give them as produce.
In addition to compost, I count on the tonic effect of rock powder, also known as rock dust or rock meal.
I first heard about it in conjunction with a grower for the highly touted Chez Panisse restaurant in Berkeley.



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Comments

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  5. Inga writes:
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