I don’t use the hose to water my plants.  Dragging the hose to our patio would be cumbersome and not to mention the water that would be wasted in the process.

I water all of my container plants using a watering can. This weekend I figured out a solution to store water on my back patio so that I don’t have to run back and forth to the kitchen sink to filling watering cans.

I cut a hole in a recycled bottled water container, and use the “faucet” on the plastic bottle to fill my watering cans. These 2.5 gal. containers are great for storing water.  I’ll also place an old nylon sock over the refill hole to keep out the critters.  I understand that this idea seems super basic and simple, but I figured I would share because it works for me!

Here is a picture:

Recycled water storage container

Recycled water storage

There are several on-line resources with information and tools for conserving water. I am sure there are more that target individual states and communities, but here are my favorite sites:

http://www.saveourh2o.org/
http://www.unicef.org/wash/index_43106.html

Water Wise Landscaping:

Are you following the basic principles of water wise landscaping in your garden?

Use less-than-thirsty plants in your garden. Keep turf grass (the thirstiest plant of all!) to a minimum. Look for plants that are well-suited to regional and local conditions.

Group plants thoughtfully. When selecting trees, shrubs, ground covers, perennials and annuals for your garden, look for those that naturally grow together and use about the same amount of water.

Use water wisely. Water plants only when needed, not by the clock or calendar. Water at night, when evaporation is much lower and air is calmer. Avoid runoff and overspray.

Improve your soil. Routinely cultivate your soil, incorporating organic matter such as compost. Doing so improves the soil’s ability to resist evaporation and retain moisture. Aerate heavy or compacted soil around trees.

Mulch. A two- to four-inch layer of mulch also evens out temperature extremes, keep soil cool on hot days and warm on cool days. It also prevents soil from crusting, allowing better water penetration. Take a cue from nature and choose one of many organic mulches that add great visual texture to your landscape, such as shredded bark or chips, wood grindings, compost, aged sawdust or even low-growing ground cover. Inorganic mulches, such as gravel or rock, let the most water in and are frequently used with plants susceptible to crown rot.

Plant trees. Trees help to lower air and soil temperatures, reducing plant and soil moisture loss.

Group container plants. Arrange containers so they shade one another. During droughts or periods of drying winds, place them in the deepest shade they can tolerate. Wet the entire rootball; double pot by setting small pots inside larger ones with a layer of sand or gravel between. Top-dress pots with a layer of mulch over the soil.

We started this year by using the basil that is growing out of control now on our patio. Here is the recipe we used:

Ingredients
2 3/4 cups water
2 cups sugar
2 tablespoons lemon zest
4 tablespoons lemon juice
24 basil leaves

In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to your machine’s directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.

Our first attempt at this sorbet turned out a little too sweet, so I have adjusted the water/lemon/sugar ratios. I try it again soon, and hoping the adjustments help!

In addition to the research experiments, the farm’s production and demonstration areas offer visitors an opportunity to learn how agriculture can either contribute to environmental problems or be a significant solution in solving global warming, improving human nutrition and preventing famine throughout the world.

Rodale Institute has an informative page that addresses global warming. Rodale Institute research shows that organically managed soils can store (sequester) more than 1,000 pounds of carbon per acre, while non-organic systems can cause carbon loss. For consumers, this means that the simple act of buying organic products can help to reduce global climate change.

Success is relative: when backyard gardens beat industrial food
The majority of agricultural value in Russia (and 90 percent of total potato production) comes from backyard gardens, finds Dr. Leonid Sharashkin in his recent dissertation on the cultural and socioeconomic significance of gardening in Russia. This is encouraging news, since the Russian growing season is only 110 days long. Think of the possibilities in more hospitable climates! Full story: Energy Bulletin

Artichokes

carrots

There are certain fruits and vegetables that I love to buy from the farmer’s market. Honey, beets, greens, citrus, broccoli, and strawberries are our seasonal staples from the farmer’s market. Organic or pesticide-free strawberries are also cheaper for us at the farmer’s market than from the grocer. Our two-year old loves strawberries. so pesticide free is important to us. When I am in the supermarket, I always try to look for products that are produced locally.

Beets

Beets are relatively inexpensive at the farmer’s market. I can usually pick up three bundles for $4-5. Choose beets that are firm and medium sized. There are several colors and varieties of beets available. I love the orange and yellow beets, as they are less messy! After roasting, I add beets to salad, eat them plain, or toss them with some feta cheese and balsamic vinegar. Roasting beets brings out the sweetness.

Here is how I prepare them:

Cut beets in half and place cut-side down on foil that has been lightly sprayed with olive oil.
Lightly coat the beets with olive oil, and roast them at 350 degrees for about 1 hour, or until you can poke through the largest beet easily with a fork. I have also read that you can lightly wrap the beets in foil, and that they might cook faster.

Remove the beets from the oven and let them cool to touch. The skins should easily slide off by rubbing the beets with a paper towel, and by coaxing them a bit with a fork. Slice and enjoy.

You can also eat the beet greens that are attached to the beets! Vendors will sometimes ask if you want them cut off. They resell them as beet greens…Duh!

Cut the greens from the beets, wash, place in a pot with about a 1/4 cup water, and steam for 15-20 minutes. Add salt and pepper and enjoy. I also substitute that steaming liquid with orange juice on occasion to add a citrus taste to the greens. Basically, you can cook the greens as you would regular spinach, but they might need longer cooking time depending on your preference.

Rocket Salad

My Rocket Salad growing in a small container on my patio.

Rocket Apollo is a fast growing salad rocket with large, rounded, tender leaves, and an excellent peppery taste. Rocket Salad is best harvested as young leaves or as “cut and come again” salads.
Easy to grow in containers or flower boxes and can be ready to harvest in 25 days.

The interesting flavor of this Arugula will add spunk to any boring salad. It is spicy, so I add it to milder salad mixes. Roquette Arugula is most often eaten raw in salads but can also be steamed or added raw to many other dishes, and is even good on pizza with goat cheese!

Arugula, when mature, grow to 2 to 3 feet tall, but the leaves are tastiest and less bitter when harvested 2 to 6 inches long. The flowers are white and are also edible. Plant in early spring, 3 to 4 weeks before the last average frost date and plant successive plantings therafter every 3 weeks until first fall frost approaches. Rocket Salad Arugula prefers light, fertile, moist, and well drained soil. In warmer climates, delay planting during the heat of the summer, or keeping containers in a partly shady area during hot summer days has worked for me.

My favorite summer salad combo:

2 tbls olive oil
2 tbls balsamic vinegar
1 tsp grainy mustard
8 cherry tomatoes, halved
4-5 cups baby arugula leaves (or any spicy rocket salad)
cubed roasted beets (about 3 medium)
salt and pepper to taste
1/4 cup Feta or Goat cheese

Whisk together the olive oil, mustard and balsamic vinegar in a large bowl. Toss salad ingredients to lightly coat. Season to taste with salt and pepper before serving. When available I also add roasted red peppers, spicy sliced Calamata olives, or sliced radish.

Donating our extra vegetables can also be helpful in our communities. There are several ways that you can reduce food waste, and help those who are hungry in your communities. Even if you can’t donate actual food, you can donate your services by volunteering time. http://www.foodbankofsocal.org The Foodbank of Southern California serves hundreds of certified charitable community agencies daily throughout Southern California. Food is distributed to abused children and women shelters, crisis centers, childcare centers, homes for troubled youth, homeless shelters, substance abuse centers, senior centers, emergency box programs, soup kitchens, and food pantries. The Salvation Army http://www.salvationarmy-socal.org/content/view/420/92/ is also a good resource to find out where to volunteer. I suppose my point is to DO SOMETHING. Do something in your community. I am sure you can find a way to get connected.

This week, is also the US Postal Service http://www.helpstampouthunger.com/ will be conducting their annual food drive. Entering its 17th year, this year’s drive is May 9. The effort by letter carriers represented by the National Association of Letter Carriers (AFL-CIO), with the help of rural letter carriers, other postal employees and numerous other volunteers has resulted in delivery of nearly one billion pounds of donations to community food banks and pantries over the past 16 years.

Pickled Green tomatoes

This jar is half full of course! Pickled vegetables are so yummy. You can make them as sweet, sour, garlicky, spicy as you want depending on your tastes!

*Important notes about canning and pickling vegetables:

The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Only use vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains). This is the range of acidity for most commercial vinegars. “Pickling” or “canning” salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy.

Pickled Green Beans
2 pounds fresh green beans, rinsed and trimmed
8 cloves garlic, peeled
12 sprigs fresh dill weed
4 teaspoons sea salt or Kosher salt
2 1/2 cups white vinegar
2 1/2 cups distilled water
Red pepper flakes (to taste)

Cut green beans to fit inside pint sized canning jars. Canning jars and lids can be found at your local hardware store.
Steam green beans over 1 inch of boiling water, and cover. Cook until slightly tender but still firm, for about 3 minutes. Place beans in ice water, drain well.
Pack the beans into four hot, sterilized pint jars. Place 2 clove garlic and 4 sprigs dill weed into each jar. Add 1 teaspoon of salt, and red pepper (optional) to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

This is a recipe that I have adapted and have used in the past. I will have my mom send me the “official” family recipe asap!

Greens

Mustard greens

My greens have also been growing quickly. I have used all of my micro-greens so I need to purchase new seeds! Mustard greens have a spicy kick and can be mixed with other salad greens.

Mustard Greens for salad or cooking:

Mustad Greens

My mustard greens have grown full size in about a month. I forgot to water my mustard greens for a couple of days, and they wilted. Since they are growing in containers, they dry out quickly. After giving them a good watering, they perked up by the end of the day. Mustard greens can be cooked or eaten raw. I like to add mustard greens to salad mix to spice it up!

My tomato plants in patio containers have been growing well so far! I have been keeping them watered, and the hot sunshine is shaded by the house by around 2pm. My Early Girls have already bloomed fruit, and my Purple Cherokee has also bloomed. I am recycling water back into my plants that has collected in the drainage pans. I read somewhere that this water has nutrients that have drained through the soil.

Since our tomato plants aren’t actually fruiting yet, we recently purchased some lovely tomatoes at the farmer’s market. I remembered this recipe for oven dried tomatoes that my friend Jeri gave to me.

Prepare these in advance, even days ahead, but be sure to serve them at room temperature, on a salad or just eat them! Slow roasting or sun drying tomatoes brings out the sugary sweetness.

So easy:
TIME: 3 hours

a dozen vine-ripened tomatoes, cut in half horizontally
2 tablespoons olive oil
Preheat the oven to 275ºF.

In a small roasting pan, toss the tomatoes with the olive oil. Roast the tomatoes, seed-side up, for three hours.

Tomato plants growing in containers

May in California: I have had to water my tomatoes about every other day depending on how hot it is outside. I water until there is about an inch overflow into plastic tray under the pot. I also use a watering can, not the hose. Keeping the hose on during watering wastes water!

Baba Ganoush

1 1/2 lb Eggplant or 2-3 medium sized eggplants.
3 tbls Lemon juice
1 tsp Salt
2 tsp Minced fresh garlic (I lower the garlic amount because it hurts my belly)
2 tbls Sesame tahini
2 tbls yogurt or sour cream
1/8 c Chopped fresh parsley
1/4 c Toasted pine nuts (optional)
2 tbls Olive oil to drizzle over the top.

Preheat oven or grill to 400 degrees F. Prick eggplant all over with a fork. Cut the eggplant in halves (the long way) Bake or grill flesh side down, until tender (about 30 minutes). Remove from oven or grill and carefully scoop out the flesh. Blend in a food processor with the lemon juice to consistency preference (I like small chunks of eggplant). Mash the salt and garlic together and blend into the eggplant, along with the tahini and yogurt. Cool and stir in the parsley and chopped pine nuts (optional). Before serving, drizzle with the olive oil, and sprinkle with paprika. Best served in a shallow dish in my opinion.
Serve as a dip with baked triangles of flat (pita) bread.