Celt's Garden - Favas and Everson Farm Stands

The green fava beans are swelling in their pods. Ah, shelly fava beans simmered with garlic scapes or green garlic. Harvest the bottom favas first. If you leave them, they will turn into dry beans, but it will take until late August. As they age, the beans first develop a tough outer skin, which slides off after cooking. Then they harden into dry beans. The pods dry and shatter, so you want to get your favas in as soon as the beans are hard and let them finish drying under cover. Then you can store them or save the seed for your own cover crop.

After they are dry, clean your beans by taking the pods off and then putting the beans in a sifter or sieve and shaking off the dust, pod debris and bug bits. A simple hand sifter available at ethnic grocery stores works well. Home dried beans may have a little bug action. A simple fix is to seal them up in a waterproof container and freeze them for a couple of weeks. Then let them come up to room temperature in the unopened container and transfer them to a jar. A bay leaf in the jar with your beans will keep the bugs away.

Check your home dried beans monthly and plan to eat them over the winter. It's difficult to get beans down to a uniform low moisture level at home. If they get a little yellow powdery mold on the beans in storage, it's not toxic but the shelf life is over. Check over and remove any funky ones, rinse off the powder and cook them up. You can freeze the extra.

If you have some European ancestors, fava beans are your heritage. The old world beans are favas, peas, lentils and chickpeas, all originating in a large blob area in southwest Asia and the eastern Mediterranean. Favas, peas and lentils are cool weather beans. This is great for the Northwest. We have lots of coolish weather. The Palouse, which overlaps eastern Washington, Oregon and Idaho, grows most of the pulses for the whole country. The dry conditions discourage pulse diseases.

Fall planted favas may survive. I find they do better with a nurse crop of oats. Plant a mixed handful of oats and favas in November. It might turn out to be a cover crop instead of beans. In February, the main fava crop goes in for fresh and dried beans. Favas are upright, so you get a surprisingly good harvest from a garden bed. I plant Banner, which can go to six feet and sets heavy pods of smaller beans. Windsor is the traditional eating fava, but the big beans don't yield as much food per plant.

Lentils and chickpeas are delicate little vines. On a garden scale, they are mainly good for practice recognizing the different growth stages. The yield from a bed fits in your hands. Lentils were prized in the ancient world for their delicious taste. Lentils are such a bugger to harvest and clean that they must have also been grown for their value as a convenience food. They are the only pulse that cooks in under an hour.

Despite all the work involved in growing dried beans, they have always been a portable, long storing way to time shift food energy. Beans and pulses have 1500 calories a pound.

Everson has a new farm stand. Joy Monjure, a laid off City of Bellingham employee, opened Field of Greens at the bend where Everson Road turns into Kale Road on the way out of town. She's working with four local farmers to provide the fresh organic goodies. It's a tad tricky to find: slow down going around the curve. The entrance is through the mini-storage place, onto an apron of chips. Closed Monday and Tuesday.

The Breckenridge farm stand is at the other end of Everson on Main Street. The cream top (non-homogenized) milk was rated "that's really good" by my taste test panel. They also have butter, cream, and the best soft serve ice cream that I have ever had, made from their own milk. 10:00 a.m. - 7:00 p.m. M-S

Farther out of town is La Gloria Market at 7310 Everson Goshen Rd. A nice selection of spices, many varieties of chilis and dried goods in the back corner, groceries, Spanish language videos, Mexican style milk candy and soft pastries, run by very nice people. Just walking in the door induces Tex-Mex border culture deja vu all over again. Co-located with the market is Taqueria El, run by a cheerful Spanish speaking lady named Erin. Go figure. Erin makes everything from scratch, the salsas (mild and killer), the rice and beans, the fillings for the tacos and burritos. Taqueria El is worth a pilgrimage to Everson just for the salsa and Erin's real Tex Mex tacos. Not large, not expensive, just flavorful grilled meat on a double corn tortilla with a fresh garnish. Excellent burritos in the Northwest tradition (if you can eat the whole thing, you're either working hard with your hands or nursing a baby.)

Check it out.

Previously posted by Celt M. Schira on July 12, 2010 at transitionwhatcom.ning.com. For more recent posts, check out transitionwhatcom.ning.com.

Celt's Garden - Moo Juice Season

"Wow, that is really good. That tastes so creamy!" "Now, that tastes like the milk we used to get out of the tank back on the dairy farm." Jackie's Jersey milk got raves from my taste test panel. Jackie's Jerseys (Terra Organica, Coop, Sumas IGA) is a dairy farm with 18 cows, all Jerseys. Eighteen cows is too many to be a hobby and nowhere near enough for a conventional dairy. The normal conventional dairy in Whatcom county has 500 - 600 cows. In California, dairies can have 10,000 cows.

To help visualize this cow, Elsie, the mascot of Borden's cheese familiar from the label, is a Jersey. (Despite Elsie's mug on the package, Borden's cheese tastes like glue.) Jerseys are small (800 to 1200 pounds) brown to grey girls, beloved for their sweet temperament and high-butterfat milk. They have very good grazing efficiency due to their small size, which means that it is possible to pack more Jerseys on a pasture and actually get more for the milk from the same area.

That genderless bovine on the Whatcom Transport Authority bus is a Holstein heifer, a young female whose udder will be noticeable after she calves, technically called a Holstein-Friesian. The familiar black and white Holstein is the mass market milk cow. Holsteins were brought to the U.S. in the 1850's and have been the dairy industry's cow of choice since. They remain popular because they produce abundant milk on grass. Which is interesting, because the big California dairies don't actually feed the cows on grass.

Holsteins have been bred to give astonishing milk production, in the neighborhood of twenty gallons of milk a day. There has been concern about using recombinant Bovine Growth Hormone (rBGH) to boost milk production even higher. By comparison, the famous prize cow in Ten Acres Enough (written in the 1860's, available in the library, well worth reading) gave five gallons a day and she was legendary throughout the whole county. All that hyped up milk production is hard on the cow. Modern Holsteins have a productive life of 4-6 years. In the 1920's, cows were expected to give 4 gallons of milk a day (already up from 1860 averages) and had a productive life of 12-14 years.

All of which would just be more about cows than you really wanted to know, except that Jackie's Jerseys got in trouble with the Raw Milk Police. There is no way to have a conventional dairy business model with 18 Jersey cows. However, Jackie's does raw milk, and it's really good stuff. They are targeting a niche market and the Raw Milk Police targeted them. Two people in Washington State got sick from e-coli recently. There was no evidence that the e-coli came from Jackie's milk, but it was the only thing that the investigation could find in common. Hence Jackie's was in big trouble.

This happens all too often. Joel Salatin tells exactly the same story of raw milk producers in Virginia in "Everything I Want to Do is Illegal". If anyone gets sick from e-coli, the milk is blamed, even though they could have contacted the bacteria cleaning up dog poop on the street or any number of other ways. If the dairy survives the investigation, the publicity alone may put them out of business. Grace Harbor went out of the raw milk business after an e-coli incident and even got rid of their cows for years.

When I heard about the e-coli incident, I ran out and bought a half gallon of Jackie's milk. It was such a hit, I plan to keep buying it.

It is seldom pointed out in e-coli scares that the human digestive system processes small amounts of e-coli very well. There were no Health Department inspectors checking the milk in our thousands of years of pastoralism. We are co-evolved with the little critters.

However, cows evolved to eat grass. Normal cow digestive system e-coli eats the grass the cows eat, breaking down the cellulose into vinegar. When cows are fed a high grain diet, they develop a different strain of intestinal flora. We are not adapted to it, and it can be lethal to persons with compromised immune systems. In California, the dry conditions allow keeping mind boggling numbers of cows. They are fed plenty of grain to keep milk production high. One dairy cow produces 148 pounds a day of manure. The poop product of 10,000 cows is difficult to imagine. In California, runoff from monoculture dairy production in a desert contaminated the irrigation water used for monoculture spinach production in the desert and bagged spinach sickened people all over the country.

What to do, besides staying away from vegetables that come packed in little bags of nitrogen? The local milk is very good right now. The rainy weather grew excellent grass. The taste test panel also really liked Fresh Breeze, which jumps through all the hoops to maintain organic certification and Twin Brook, which is "98% organic practices but paperwork free". Local conventional dairy Edaleen's milk was judged so far superior to Haggen's store brand (both available through WIC) that taste tester's shopping habits have changed.

Jackie's beat the rap. The State of Washington was able to identify the culprit DNA strain and it was not from Jackie's. Grace Harbor is back in the cow business, with a really good yogurt. Yogurt is a pasteurized product, unless of course you make it yourself from the other half of a container of raw milk.

Yogurt: 
1 quart raw milk
1 cup commercial yogurt (look for the label "contains live cultures", you want the bugs)
or 1 envelope yogurt culture (look for Yogourmet brand)
dial immersion thermometer (Cash and Carry, an excellent investment)

Warm milk to 120 - 130 degrees F. Ignore all propaganda about higher temperatures, otherwise why buy raw milk in the first place. 

Allow to cool to 110 degrees. The really organized recommend immersing the pot into a larger pot filled with ice water for rapid cooling. This resembles work, so I generally just let it sit there and cool off. Add culture. Ideally, keep around 80 degrees for six hours until it sets. I put the oven on warm, then turn it off and set the pot in there. 

This produces a thinner yogurt than commercial products, more like a yogurt drink. Attention to detail (rapid cooling, keeping it warm during culturing) will result in a somewhat firmer product. Flavor with a little vanilla and sugar or maple syrup, if desired. Really good stuff. Smash up some fresh strawberries and stir in the yogurt for an amazing beverage.

Previously posted by Celt M. Schira at transitionwhatcom.ning.com on June 21, 2010. For recent posts, see http://transitionwhatcom.ning.com/profiles/blog/list

Celt's Garden - Crunch Time in the Garden

The summer garden planting time is upon us, and a right good trick it is. In between the downpours, it's time to rush out and plant tomatoes, peppers, basil, summer and winter squashes, sweet corn, beans and cucumbers. Those brave and blessed with a good microclimate may try some northern adapted melons. Russian Collective Farm Woman melon is my choice this year. Last year, I planted a French heirloom cantaloupe thingy and got a half dozen drippingly sweet softball sized melons. The full force of weather off Bellingham Bay hits my garden, and melons are a stretch.

It's also time to get the big brassicas that will take you through the winter started in little pots to transplant in six weeks: broccoli, cabbage, cauliflower, brussels sprouts. Look for broccoli and cabbages that say fall, winter, overwintering in the description, such as January King cabbage and Purple Sprouting broccoli (a show stopper, that one.)

We could use a dry stretch to get the herbs harvested. They are flowering, or just about to flower. That early flowering stage is just what you want. Wait until the dew has dried on the herbs to pick them. Late morning, or an overcast day, after a night without rain is best, but it's to the point that soon we'll have to get them in as best as we can, and spread them to dry on the dining table if necessary. Try to avoid the really soggy stage, because the herbs tend to mold instead of drying. The lavender is just budding out. For potpourri and medicinal use, harvest the lavender when the buds are fat but still unopened.

Meanwhile, the garden is trying to revert to temperate rain forest. Blackberries are springing up in the lawn. Small trees are sprouting among the shrubs. The weeds are waist-high. In last year's seed production beds, there is a sudden abundance of kale, a mat of stringy volunteer beets coming up too close, a thicket of radishes already bolted and flowering. No doubt your lawn, or what is left after you put a garden on it, is reaching for the sky as well.

While you're doing all that gardening and keeping up with your day job, strawberry season is upon us. The map of u-pick berry farms from Sunday's paper is on line at bellinghamherald.com/upick. There too, a dry day is best, because wet berries mold. Sometimes they mold before you can get them home.

As you are up late stirring jam before getting up early to start work the next day, it may cross your mind to wonder why bother putting in hours planting, drying herbs and jamming up on top of everything else you already have going. Good question. I ask myself this every year, particularly when it's past bedtime and I still have jars to fill and process. Then in winter, I crack open a jar of homemade jam and the fragrance of strawberry fields in June fills the air. Could I buy organic broccoli in winter and artisan preserves as good as homemade? Sure, but then I'd have to make twice as much. Far better to spend the time here than driving I-5 to some techno-geek job in Seattle. I did that for a while, and decided that with the garden as part of my business plan, I had far less stress and about the same take home income, after the cost and time of commuting. Besides, it's difficult to get laid off from gardening.

Go for it.

And, hey hey, if your potatoes are flowering, the new potatoes are ready. Reach in, feel around, and taste the summer.

Previously posted by Celt M. Schira at transitionwhatcom.ning.com on June 10, 2010. For recent posts, see http://transitionwhatcom.ning.com/profiles/blog/list

Celt's Garden - Getting Real About Winter Gardening

Just as a filthy cold spring is delaying planting the summer garden, it's time to get ready to plant your winter garden. The winter garden feeds you, your family, and possibly your laid off friends through next fall, winter and spring with fresh delicious veg. That eight months of food you grow yourself provides fresh food when it is most expensive and most likely to be imported from California, Mexico, China and Chile. Personally, I wish Chile all the best in a changing world, but tying a great chunk of their national prosperity to our continued ability and desire to buy air freighted perishables in midwinter deserves a rethink.

As Kenyan green bean and flower growers discovered when the volcano Eyjafjallajökull blew in Iceland and disrupted air freight for a week, it's a vulnerable business model. As Kenyans fed roses to cows by the truckload and scrambled to find closer markets for green beans (Kenyans don't eat green beans), Britons got a view of their supply chain that most people never notice. In Kenya, distributors struggled to stay afloat, growers were hit hard, field hands were laid off and had no pay packets to take home to momma. In Britain, eaters got an abrupt insight into just in time supply.

Despite all the publicity around local eating, we're not organizing our supply chain much differently from the British. I ran smack into that in November 2005, when I was gardenless. I was suddenly back to buying fresh food. Good ruddy luck buying winter vegetables from Washington, much less the Fourth Corner region, in a state that raises a good part of the world's supply of seed for winter vegetables. Yup, you heard me correctly. Washington State grows 50% of the world's cabbage, carrot, spinach, cauliflower, brussels spout and table beet seed, 40% of world radish seed and 20% of world onion seed. (Source: WSDA, dig around and you can find it.)

So I wander into the Co-op on a Tuesday in November and ask the nice lady in the produce section about local winter vegetables, seeing as all the chard, kale, onions, beets, spinach, brussels sprouts, cauliflower and suchlike are from California. First response: the local farmers want a vacation in winter after the summer growing season. Thinking of farmers I know who have winter jobs to keep it together, that sounded doubtful. Second response: not enough farmers. She was putting out two and a half cases of kale a day and local farms couldn't supply the volume. Winter vegetables don't grow around here because the farmers don't plant them. That makes sense: no market, no planting. Since we were standing in a market, I kept on it and got the third response: kale and suchlike doesn't grow around here in the winter time. Now, I had to tell her that I been eating kale out of a patio garden in Bellingham for five winters. By which time, wanting to get back to arranging the organic tomatoes from Chile and clearly fed up with idiots like me, she told me that if I wanted local winter vegetables I should grow them myself.

So back by the canned beans aisle I found Derek Long, who at that time was in charge of the Local Food and Farming initiative with Sustainable Connections and also on the Co-op board. I asked Derek about the shortage of local winter veg. Derek rolled his eyes, gave an exasperated snort, and said "Get real, Celt! What do you expect from us?"

Derek is normally a fairly easy going guy, so I took this as indicative of tripping over a larger issue.

In fact, I had tripped over the kale strand in a whole plate of organic vegetable production spaghetti. Just one piece of it is that the Co-op (and Terra Organica, which really tries hard to buy from local growers) has to make margin to stay in business, and making margin means adopting supermarket standards. Customers expect fresh tomatoes in midwinter and they don't expect to find a sign that says, "Sorry, all out of kale. Fred's Farm in Snohomish County will be sending a shipment Thursday."

Another piece is that the big growers in far away places can offer lower wholesale prices. Even with the paperwork for USDA organic standards jacking up the price and hysteria over illegal immigration (there is no other kind for Mexican farm workers, the legal immigration quota is zero) choking the supply of skilled agricultural workers, the big growers in California can offer a reliable volume at a lower price than local growers.

Even with the economies of scale for big growers, multiple subsidies to the energy industry to get the produce transported here, multiple subsidies to the water industry to grow irrigated vegetables in the desert, and considerable taxpayer subsidies for the overhead of organic certification programs and rest of the USDA, the stuff isn't all that cheap by the time it hits our shelves.

Growing your own is one answer. If you have some space that you can devote to a winter garden, it will save you beaucoup bucks. If you have 10-20 square foot per eater, you can have something fresh all winter. The storm in 2008 froze out my normally reliable winter garden, but even then it got growing again after a couple of months.

If you are growing your own starts, June is the time to get the heavy veg (leeks, cauliflower, winter cabbage, and brussels sprouts) started in little containers for transplant July-August. Kale tends to bolt in summer's heat and can wait another month. Beets, chard, bok choi, napa cabbage, Walla Walla onions and carrots are direct seeded in July. Winter spinach, mustard family greens, radishes and lettuce are direct seeded a bit every week July through September. Arranging some protection for tender greens will extend the season and give you fresh salads until it gets really cold.

The other option is to get to know your farmer. Attempts by producers to generate a market for the off season have failed miserably so far. Growing Washington kept the farm stand on Railroad Avenue open last fall until it was clear that it wasn't going to work. Various farmers have tried to offer extended season CSA's. That hasn't worked either. If we want local farmers to plant for us instead getting jobs bookkeeping and fixing cars, they need to feel comfortable that they have customers through the winter. We eaters will have to step up and make a commitment to buy consistently.

The longer season at the Farmer's Market is a step in the right direction. Talk to the farmers there and see what you can arrange. There are many more farmers in the area who aren't selling at the Farmer's Market. Look for them on the Farm Map, and by asking around. If you are out in the county, look for on-farm sales signs. The Smith Road is one long farm stand. There's a cluster around Ferndale, another around Everson, and a few down Highway 9 towards the county line.

Previously posted by Celt M. Schira at transitionwhatcom.ning.com on May 28, 2010. For recent posts, see transitionwhatcom.ning.com.

Celt's Garden - Eating to Scale

A few years ago, just as the local food movement was popping on to the radar, Joel Salatin, farmer and writer, wrote a passionate book titled, "Everything I Want to Do is Illegal". Salatin's point is that a half century of consolidation, increasingly large food processors and "eliminating the middleman" has eliminated the middleman. Nearly the entire local food processing and distribution system has gone out of business or been buried in regulations. In some cases, the regulations are aimed at controlling industrial food processing facilities. In other cases, they seem intended to eliminate the small processors.

Salatin has more than once had to pay legal fees, enlist his his legislative representatives, invest in expensive infrastructure, drive hundreds of miles to have his meat processed in an abattoir with the right certification and spend hundreds of hours of grief and time better invested in his farm.

The federal regulations are the same, although they may be differently interpreted by inspectors in different states. The state regulations vary. Salatin's head-on collisions with the State of Virginia differ in the details from what we are up against here. There has been increasing support for local value added products from the Washington Ag Extension service and WSDA during the last few years.

Larry Stap, owner of Twin Brook Creamery in Lynden, gave a tour a couple of years ago and told the tale. This is a story with a happy ending: the family farm is still in operation, still in the family, and Twin Brook Creamery products have a solid local following. Larry's story of getting there was just gruesome. Twin Brooks uses returnable glass bottles. People love the milk. Turning an old farm building into a licensed bottling facility was very expensive and took a couple of years of paper work on top of the renovation. Larry's tale of the regulatory hoops they had to jump through to get up and running was sobering. Seems the glass bottles are made in only one factory in Canada, more infrastructure that we have lost. Larry abides by 98% of organic dairy regulations because he feels that it's the right way to farm, to take care of his customers and his animals. He refuses to apply for organic certification because he feels the paperwork is not a good use of his time and the other 2% of the regulations are just a scam.

Salatin is surrounded by small producers of baskets, jam, cider, etc. He can't sell any of it in a farm stand because it isn't his product. The other producers are not interested in dealing with the public for one transaction at a time. Selling one chicken to a neighbor, by the book, requires a $100,000 investment in upgrading the road, installing handicapped accessible bathrooms, and on and on.

And then there's the certified kitchen problem. No value added product can be sold to the public unless it is made in a certified kitchen. In Washington, a certified kitchen has to be separate from the family kitchen and have a separate entrance and a stainless steel double sink. That's an impossible barrier for someone with four bushels of backyard fruit to jam up. It's too much fruit for the family to eat and there's no legal way to make it into jam to sell. The only option is to give it away. Meat, eggs, dairy and baked goods each have their own intricate regulations, separate from the jam and salad dressing rules.

Tiny entrepreneurial enterprises need to start in the home kitchen. No sensible person starts a small business by investing $30,000 - $50,000 in a commercial kitchen before finding out whether they like getting up at 3:00 AM to bake scones every day. No sensible entrepreneur spends three months making jam without spending a couple of years in low overhead mode, testing recipes on customers first. The barriers to entry are too high for most people to attempt.

There are some local nano-capitalists out there. The burrito lady retired but there is a tamale lady on the east side of town. Tamales like you have never tasted (unless you have a Mexican granny), if you know the tamale lady. I did some chicken deals in parking lots years ago. My middle-aged hippie friends cracked up at the story, because it reminded them of drug deals from the 70's. "Leave the money in the glove compartment, the chickens will be in a cooler in the back."

We are seeing some progress away from a condition of complete paralysis of the local food system. The Washington State Extension service has been positively small farm friendly by comparison with Salatin's experiences in Virginia. The Northwest Agricultural Business Center (agbizcenter.org) rents an approved poultry processing kit to farmers. Demand has been high. They tried to offer ten-month class on value-added products for farmers last year but it didn't happen. Seattle, always the home of the micro food enterprise, has a few restaurants buying local animals and doing their own charcuterie. San Juan County was out front. After a multi-year process to get a USDA inspected mobile abattoir for small farmers, they got a co-op up and running, hired a butcher, jumped through the hoops and started operation in 2002. Demand is so high that they are adding a second trailer.

Investing in a certified kitchen has been a disaster for two local small businesses and the kiss of death for one. One guy has been able to make it work because he started with a tiny residential kitchen in an old house that was previously absorbed into commercial zoning. As work space, it is terrible - it's a one-butt family kitchen and there is no room to process 100 lbs of fruit or pickles. But it came with the required bathroom and two doors. With a fire extinguisher, a stainless steel restaurant sink and two refrigerators in the former back mud room, he was up and running in an affordable space.

Even as there are a few hopeful signs for local food processing, we are still losing infrastructure. Reid Boiler Works, possibly the last U.S. manufacturer of small scale commercial canning equipment (called autoclaves and retorts on that scale) auctioned everything to the walls this month. Hey, the waterfront property in South Bellingham is a great location for more upscale condos to add to the unsold inventory already lining South State Street.

If you are interested in food nano-capitalism, the Green Book is a summary of Washington State food processing regulations. It's available as a free download. Dig around on the WSU ag extension website. It is always advisable to get a food handler's license and take some classes from the Master Preservers before jumping off the deep end. And of course, test your recipes on friends and family.

Salatin's book is in the library. The queue is a couple of months long.

Previously posted by Celt M. Schira at transitionwhatcom.ning.com on May 22, 2010. For recent posts, see transitionwhatcom.ning.com.

Celt's Garden - Oats in the Garden

Previously posted by Celt M. Schira at transitionwhatcom.ning.com on March 25, 2010 at 9:00am. For recent posts, check out transitionwhatcom.ning.com

It's time to plant spring oats in beds you won't be using until late summer. Oats have multiple uses. Spring planted oats get going strongly by mid-summer and are turned over in the green and fluffy stage to break down and nourish the winter garden that you will be planting in July and August. You are planning a winter garden, right? You want that good stuff to feed your family all fall, winter and next spring. When you see organic kale at $3 a bunch in December and lettuce at $2 a head, you want to be smiling, thinking of the kale bush at home that feeds you every week and the lettuce going strong in the hot frame.
Oats can be left to form seed heads. The green oat seeds, hulls and all, make a nutritious and calming herb tea. My kids still love oat tea with a little milk and honey. Harvest the oats when they are in the milk stage, when the hulls are still green and squeezed seed produces milky juice. Just cut off the oat tops and spread thinly to dry. The yield is quite decent. I used to get a couple of quarts of dried oats in the milk stage, a year's supply, from the cover crop I grew in containers. This is an example of the value growing your own. A few times, I bought organic "oat straw" for tea when we ran out of the home grown supply, and it was just that: a disappointing shredded straw without the nutritious seeds and clearly harvested much too late, as the stems were turning golden.
The oat stems are valuable mulch for your garden. Use them to keep down weeds in the paths or chop into short lengths to mulch around your vegetables. Turn over the stubble for a fine planting bed. If left over winter, the stubble will hold the soil. Push some fava beans into the stubble, turn the lot over next spring, and you will be ready to plant the spring garden next March.
Oats left to mature will turn into a nodding golden grain, very esthetic looking. Harvest some for your next year's cover crop, gather the valuable straw, and feed any excess oats to your favorite chickens. Chickens love to play with oat heads. Spring planted oats mature just at the right time to turn over the stubble and plant your overwintered garlic.
Growing a grain in the garden as part part of your rotation helps to build organic matter in the soil and control insects. The usual recommendation in garden books is rye grass. I find the stuff turns into a weed in small garden beds and the roots are hard to turn over and work in. The oats are softer and break down better.
Oats for cover crops are available by the handful from the WFC on Meridian and Hohl's Feed and Seed downtown on Railroad Ave. The Seed Savers' Exchange, Fedco, Seeds of Change and Territorial will sell you one or five pound bags of organic oat seed. Share with your friends. They all sell out early. Tiny two ounce packets of organic oats are available from the Sustainable Seed Company in California and other internet sources. I grew out a fat handful of conventional oat seed from Hohl's for a cover crop in my container garden years ago and just saved and grew the seed for three years afterward.
The oats sold as cover and feed crops are Avena sativa. A.sativa has a tight hull which is difficult to separate from the seed. Chickens don't care. They pick the seeds right out of the head. Goats will happily eat the whole thing, head, stalk and all. A. sativa is hard to turn into people food because it doesn't thresh well. The buff oat, sometimes called the naked oat, Avena nuda, was often grown back in the day for people food, along side a larger field of A. sativa.
A. nuda opens as it matures, making it much easier to thresh out. Theoretically. Krista Rome tells the story of her naked oats being not particularly easy to thresh. Dan Borman, who apparently has the fix in at the seed bank, grew out 19 varieties of A. nuda last year. Only two threshed easily. The birds love A. nuda. Gene Lodgson had a plan to make it big in the naked oat seed business and gave up after being wiped out by birds. He later regretted giving up.
There has been a resurgence of interest in growing A. nuda recently. The seed is not easy to find. Fedco sold out early. I'm hoping our local growers can keep at it, birds and all, until we build up enough of a supply of locally adapted A. nuda to grow it more widely.
Oh, yes... how to plant oats. Turn over seed bed, pull out weeds, grass clumps and last season's vegetable remains. Rake smooth. Scatter oats, about one - two ounces for 20 square feet. Rake in. Water or just wait for rain. Done.

Going Crackers

Previously posted by Celt M. Schira at on March 22, 2010 at 12:30pm at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

A small garden adds significantly to the gardener's quality of life. Many small gardens and farms together produce a significant fraction of an area's vegetables and fruits. Vegetables and fruits are mostly water, so the less trucking about of water that we do, the better.
Calorie crops are whole different problem. Calorie crops, the energy dense grains and legumes that provide a big chunk of our diet, are hard to find locally.
It was not always so. In the 19th and early 20th centuries, the Fourth Corner was exporting lumber, fish and coal. A lumberjack in full contact burns 6,000 calories a day, and it was mostly locally produced. We grew oats to feed the heavy horses, wheat and beans to feed the boys and barley and hops for beer to keep them smiling. Only the hops remain economically significant.
There is a resurgence of interest in growing calorie crops in Whatcom County. We have a trickier climate and shorter growing season than the grain growing areas of the plains, but that just means we need to pay special attention to variety selection. A number of local farmers are growing small patches of grains to trial different varieties. Currently, the closest place to just buy local grain is Nash's Organics (meet in Seattle for pick-up.) Nash is planting now, and if you are interested in bread wheat, soft pastry wheat, rye or oats, call Kia and express enthusiasm. The best way to get farmers to do they do best is to buy their stuff. Fairhaven Mill buys local soft white wheat for pastry flour. Look for it at our fine retailers in town.
Krista Rome conducted the Great Everson Bean Trials in 2008, where she grew many kinds of beans to see what worked. What worked best was the cannellini, a delicious white kidney bean with very good yield. Lois Garlick, widow of Jack Garlick, has graciously shared her husband's beans with the seed saving community. Jack Garlick's small white soup beans are a true local heirloom which he stewarded for decades.

Now to the cracker recipe. Warning: this may increase your popularity. While the second batch of crackers was baking, I noticed people on the sidewalk were slowing way down as they walked past my house. During the third batch, five people I had never met clustered on the sidewalk to hang out and shoot the breeze.

First, make a batch of sourdough starter (see earlier post.) Then take half the recipe and set it aside to make a loaf of bread. To the other half, add:
two eggs
a quarter cup barley malt syrup or sugar
a quarter cup melted coconut oil, a fat pinch of salt
a quarter cup mixed seeds (I used what I had, sesame, fennel, onion and nigella.)
Stir it up and add:
a teaspoon of baking powder
a half cup at a time, any combination of unbleached and whole grain flour.

Keep working in the flour until the dough is stiff enough to roll out on a floured board. Generously flour the board and pull off a lump of dough. Roll it out a quarter of an inch thick and cut into conveniently sized pieces. Sprinkle the top with salt and press the salt in with the rolling pin. Sprinkle a baking pan with coarse corn meal and spread out crackers. Bake about 15 minutes at 375 degrees. Amazing.

The Joy of Horse Poop

Previously posted by Celt M. Schira at on March 21, 2010 at 11:30am at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

It's horse poop season. Now is the time to check around for used horse bedding, borrow or rent a truck and go shovel some up. Horse bedding and its embedded poop is far easier to come by than cow manure, for social reasons rather than sheer volume. We have some 83,000 dairy cows in Whatcom County. Their manure is either a resource or a problem, depending on how you look at it. (Gene Lodgon's comment about dealing with the manure from large dairy operations was that it consisted of making a solution into the two problems of waste disposal and soil fertility.) In any case, our commercial operations generate a managed waste stream and good luck to the gardener trying getting their hands on some. Horse poop is another matter. We are also fortunate to have a considerable hobby horse population. Hobby horse owners just love having someone show up and make the manure pile vanish.

Horses digest differently from cows, so the weed seeds are not completely killed passing through the horse. Many gardening books will exhort readers to shun horse manure. Between the home grown dock and dandelions and the weed seeds that came with my topsoil, I'm not convinced that it makes much difference.

The age of the used bedding does make a difference. Animals are bedded in the abundant wood shavings from the mills, not in expensive straw from the grain growing regions in Eastern Washington. The bedding is best if it sits around six months and breaks down. Make a pile of fresh bedding someplace convenient and cover it. In the fall, spread it on your beds and plant a cover crop. I am partial to mixed oats and favas. The oats are a nurse crop for the favas. Usually, the oats winter kill and by now the favas are up and going strong. I have one bed of fall planted oats and favas looking very green and fluffy and another where the oats died and the favas are struggling. It seems to depend on microclimates and the timing of your plantings.

The rising popularity of home gardening has created a market for previously composted horse bedding. You may have to pay something for the aged stuff.

A rough and ready hot bed can be made just by digging through fresh horse bedding (with a shovel, eh?) and extracting lumps of poop. Some of the wood shavings will come along; no problem. You want at least 5-10 gallons of fresh poop, enough to fill a small raised bed, perhaps 4 - 10 feet square, at least a couple of inches deep, better 6'. Drawers, abundantly available from the ReStore, with holes drilled in the bottom for drainage, work splendidly. Cover with 2" - 3" inches of dirt and plant your lettuce and spinach in there, or use it to shelter starts. The classical interpretation involves a used window propped at an incline to provide more heat. The minimal effort version: repurposed drawer, 5 gallons fresh horse poop, 2" soil, works just fine. Repeat in the fall to have lettuce and spinach until it really freezes. Set your drawer someplace warm and sunny with a little windbreak. The reflected warmth of the south side of a building is a good place.

Slow Bread

Previously posted by Celt M. Schira at on March 19, 2010 at 12:30pm at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

Wheat breeder Dr. Steve Jones, the director of the WSU Mt. Vernon research station, gave a talk recently on small scale grain growing, harvesting and threshing at Inspiration Farm. It was standing room only, and the packed house included a broad spectrum of farmers, the young and pierced, the middle-aged hippies, the boys from long time family farms in Lynden. Steve's message was that there is a resurgence in small grain growing in communities all over the country. We have lost the infrastructure of local grain growing: the experience, the small threshers and combines and balers, the mills, the markets, the local distributors and the wide commercial availability of locally adapted varieties of seed grain. Communities all over the country are scrambling to rebuild our heritage. Currently, growing calorie crops (grains, edible legumes and potatoes) in U.S. is specialized by region. Washington grows soft white wheat for pastry flour. High protein hard red spring wheat growing, for bread flour, is centered in the Dakotas. Potatoes come from Idaho (and the seed potatoes for Idaho come from Whatcom County.) Steve talked about the small, medium and large western Washington businesses that are having to import Canadian grains for organic oatmeal, flour and feed production.

Modern high protein wheat was developed for industrial bread production. Add modern yeast, developed for its speed of growth, to high protein flour, water and a little sugar, and the stuff takes off and produces a fluffy loaf in a few hours. Turns out those great artisan European breads can be made with a low protein heritage wheat because they use the sourdough method. I have heard from other sources that there is speculation that the sudden surge in cases of wheat intolerance is due to sensitivity to modern wheat strains.

So here are two recipes for bread: fast bread and slow bread. Like all cooking, it's mostly about the ingredients, so I recommend using good stuff.

Fast bread (well, sort of fast.) I start the sponge in the morning before work and finish up the loaves when I get home:
Sponge: two cups water, two teaspoons yeast, two tablespoons sugar or other sweetener, two cups whole wheat flour. Mix it all up in a large bowl, cover with a cloth and go about your business for the day.
Loaves: Add a pinch of salt, two tablespoons oil, optional one or two eggs, optional another quarter cup of sweetener, and stir. Then knead in 5-6 cups unbleached flour, a half cup at a time. At some point the dough will get too hard to handle in the bowl. Turn it out on a floured board and keep kneading. When it has absorbed all the flour, it should be starting to form the elastic texture that holds the carbon dioxide as it rises. Allow to sit for an hour, covered, and then knead briefly (it may need a little more flour) and form into loaves. The second kneading will have a much smoother texture. Allow loaves to rise for a half hour and pop into a preheated 375 degree oven for 35 minutes.

Instant bread yeast, the best commercial yeast for fast bread, is sold at Cash and Carry in 1 lb. packages for a very modest price. Drop the whole package in a ziplock baggie and it will keep in the fridge for a long time (Mine is marked with the purchase date, 11/08, and still fine.) That yeast in the little envelopes, sitting in the supermarket dying, that's hard to use.

Commercial bread makers often use barley malt syrup in place of sugar as the sweetener. In fact some of the flour sold for bread making has a percentage of barley flour already added, for the nice texture that it gives the dough. Organic barley malt syrup is available at Terra Organica and the Co-op, or you can be cheap like me and buy bulk regular malt syrup from Robert at the Fourth Corner Brewing Supply. Bring your own plastic tub.

Slow bread starts with a sourdough starter. This can be obtained from a friend, purchased over the internet or made yourself. To make your own starter, soak organic raisins or unwashed organic grapes in water. The hardest part is getting chlorine-free water. Let a pitcher of city water sit around for a day to boil off the chlorine or bum a jug of well water off a friend in the county. Mix a cup of the soaking water with a cup of whole wheat flour in a ceramic bowl, cover with a cloth and let sit on the counter.

The next day, add a half cup flour and a half cup of water. Repeat three more days. By now, it should be bubbling and smell faintly sour. If it grows anything Technicolor, that didn't work; pitch it and start over. Now, add two cups of flour and a cup of water for the sponge. After the sponge sits for at least 8 hours, remove a cup of sponge and put it in a glass quart jar. Stir in a half cup of flour and a cup of water. Store it in the fridge. This is your starter for next time. Only add flour and water to the starter. After you have saved your starter for next time, add the remaining ingredients as for fast bread, with more water as required. Sourdough bread needs all day or overnight for the first rising and 2-4 hours rising after the loaves are formed. Bake 35 minutes at 375 degrees in a preheated oven.

The next time you are ready to make bread, pull out your starter, dump it into a ceramic bowl, and wake it up. Add two cups flour and two cups water, cover with a cloth and letting sit 8 hours. Save a potion of the starter as above. The starter keeps getting better as it is used.

The sourdough method uses time, handling and the enzymatic action of the yeast to develop the protein in the flour. The sourdough method is traditionally used for rye bread. Sourdough bread will absorb all kinds of low protein ingredients: leftover oatmeal, multigrain cereal, barley and millet flours, heritage flours such as spelt, emmer and kamut, for example. Just add them when you make the sponge into bread dough. Some of these are best formed into thin flat breads, as they make an overly dense loaf. Barley malt syrup is particularly good in sourdough bread.

With an established starter and some practice, it is possible to get sourdough bread making down to a day and half. I am generally not that organized, so I appreciate bread that just gets better when I leave the sponge or dough stage sitting around for 24 hours.

There are a gazillion books on baking in the library system. Most of them do not have any advice on baking with a sourdough starter. Notable exceptions are The Bread Bakers Apprentice and Sandor Katz, who wrote a book on fermentation which is so useful that you may find yourself actually buying it.

Managing your small urban garden

Previously posted by Celt M. Schira at on March 8, 2010 at 2:00pm at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

In all gardening, start with your life. What do you like to eat? How much time can you devote to gardening, really? I always suggest that people start small, something between 32 and 150 square feet. In really tight spaces, you may have even less garden. Not to worry, the most challenging gardening is the first 10%.

The philosophy of square foot gardening is to maximize the value of small spaces. Square foot gardening is a very old idea. F.H. King wrote about small space intensive growing in his 1911 book, Farmers of Forty Centuries, about his travels through China, Japan and Korea. The farmers of those countries were feeding themselves and producing a surplus for sale on postage stamp sized plots. The market gardeners outside 19th century Paris fed the whole region from tiny, intensively managed farms. Mel Bartholmew, a laid off engineer, popularized the name square foot gardening in his book and PBS show.

The basics are no different from organic farming: feed the soil so that it feeds you, rotate crops, use cover crops, compost, plant in raised beds or wide rows. Small space gardening has some special quirks:

1. Use vertical space. Trellis everything that you can to minimize the footprint, including squashes and cucumbers.

2. Space plants using their "in row" spacing. On the back of an envelope of carrots, it says something like space 3" apart in row with rows 30" apart. You are going to plant a solid block of carrots spaced 3" apart each way, for a total carrot density of 16 carrots per square foot.

3. Plant continuously. Plant something every week until you finish the year with a little garlic patch in October. Growing your own starts will keep the cost down. Stagger plantings to give yourself a continuous harvest.

4. Plant when you harvest. As you go out and pull up a head of lettuce for dinner, plant something in the spot: a cabbage start, a few green onions, some spinach seed. I'm casual about this one, myself, as I am more inclined to harvest dinner and run back in the house to cook. 

5. Your basic unit is the square foot rather than the row. A square foot holds 36 green onions, 16 carrots, 4 loose leaf lettuces or bush beans, one cabbage or broccoli, 36 radishes, etc. A tomato plant requires 4 square feet in a cage or 2 square feet if trellised. A square foot garden looks like a patchwork of different vegetables.

6. Plan for season extensions. Row covers will warm up the soil and let you plant your warm season crops in May, when the weather is generally not settled yet. A hot box will grow lettuce into December.

Some thought on the potential of a 4' by 8' raised bed reveals that you can grow a great deal of food in small spaces.

Searching youtube for "square foot gardening" will turn up 14 gazillion results and you'll be an expert in short order. For a great sophisticated low tech gardening solution, search youtube for the Lesotho keyhole garden.

By the way, F.H. King's book is available by interlibrary loan, or as a free download without the pictures. This last is of dubious utility, since the whole book is essentially a photo essay. If someone is feeling motivated to raise the funds to purchase a copy of the 1911 hardcover edition, it would make a useful addition to the library system here.

Getting to Know Your Farmer

Previously posted by Celt M. Schira at on February 27, 2010 at 5:30pm at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

Small gardens make a big difference in the gardener's quality of life. In our mild winter climate, a small garden can provide nutrient rich fresh greens all fall and winter and the following spring. But there are good reasons for getting to know your farmer as well.

Don't have a farmer? Check out last year's farm map and talk to some. It's not too early to make arrangements to buy some of the things that you won't be growing yourself, at least not in sufficient quantity. Many farmers will give you a discount if you order now. Bulk garlic and local storage onions are often hard to find at a decent price in September. If you order them now, your farmer can put you into the planting schedule. Potatoes and carrots are available in bulk in late summer but local ones start vanishing as fall progresses. Winter squash sprawls all over, making it difficult in small gardens. It stores well in a cool spot inside. Wash the squash in water with a little bleach added and it will keep for months. You do have to keep an eye on them. If a squash starts to develop a soft spot, eat it.

The urban gardener may want to buy big solid cabbages for making sauerkraut. Cabbages take up precious space in small gardens that may be better used for lettuce. Sauerkraut can be made in wide-mouth quart canning jars for small families. The recipe is from Terre Vivante: scald jars and lids, wash cabbage and slice thinly, pack hard in jars with 1 teaspoon kosher salt per jar, add any combination of juniper berries, whole allspice, peppercorns and a bay leaf and put lid on loosely. If the cabbages are not juicy, pour in boiled water to a couple of inches from the top. Place in a dark place and check often the first couple of weeks, unscrewing the lid to let out excess gas. Then tighten the lids and store. Keeps at least a year. Turnips and radishes work also. With some inventiveness, the recipe can be morphed into a single jar version of kimche. See Sandor Katz's book on fermentation.

I buy and freeze fresh green beans. If I have extra summer broccoli, or extra snow peas, I freeze it. Sometimes people give me vegetables in summer and if we can't eat them all, I freeze them. In general though, I work on growing a winter garden instead of freezing a bunch of vegetables.

Homemade pesto spooned over pasta or warm sourdough bread on a winter's day is one of life's joys. It's difficult to grow enough basil for pesto in the small garden, so that's one worth talking to your farmer about. Most of the expense is the pine nuts (I usually substitute walnuts) and parmesan cheese (takes up space, can be left out and cheese added later). Pesto is fresh basil leaves, salt, nuts, fresh garlic and olive oil, smashed up together. I use a mini-chopper, but use a food processor if you have access to one. Spoon the pesto into scalded 8 ounce canning jars or plastic freezer bags and freeze. Leave a good half inch of headroom in jars, as it expands.

If you make your own tomato sauce or pickles, you may want to check that your farmer can provide the tomatoes or pickling cucumbers. Pickling cucumbers have a low return compared to other uses of row space, so be sure and ask well ahead of time. Only a few farmers around here grow them. I found that one 4' by 8' bed with a trellis produces enough picklers to take a pint jar to potlucks twice a month and still have some for my son to break into. Depends on whether a pickles are a food group in your family.

It takes 4 pounds of tomatoes to make a quart of tomato sauce. Four pounds of tomatoes makes a pint of ketchup. Tomatoes vary greatly in yield. My all time record was 50 pounds of tomatoes from a single plant, a small red Italian market garden variety called a Chico G. By contrast, the amazingly good Green Zebra tomato yielded a dismal three pounds per plant. The standard sauce tomato is the Roma, but don't be limited by that. I have always made whatever excess tomatoes I have in the garden into sauce, and it's always good. One year, I had so many golden cherry tomatoes growing from a 24" pot that I made golden marinara sauce. The Romas come by special order from Eastern Washington. You may want to experiment with varieties of sauce tomatoes that grow well here, San Marzano and Striped Roman among them. I just grow several heirlooms for their wonderful taste and can up whatever isn't eaten fresh.

In a small garden, if you want canning tomatoes, you may want to talk to farmers about gleaning or buying seconds, or pre-ordering your canners.

When I was gardening in a patio, back during the 2001-2003 recession, I found that the best use of my limited space, money and time was to grow an herb bed, a winter garden and tomatoes in summer. As I was buying summer vegetables at the farmer's market, I talked to farmers about what I could buy in bulk and store, can or freeze.

Walter Haugen at F.A. farm gives a 10% discount for vegetables ordered now. Nick Guilford of Sunseed Farm has been known to sell bulk carrots and shallots. Ask around and see what you can find.

Roots and Greens in the Winter Garden

Previously posted by Celt M. Schira at on February 27, 2010 at 4:00pm at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

It's the end of February, and the chicory is volunteering. Chicory is a hardy cold season green with a pleasantly burly taste. Raddiccio, best known as yuppie chow, is green in fall when it first comes up. Cut the fall head and eat it in a salad, and the regrowth in cool weather is red, as are spring heads coming up now.

It is the season for inadvertent vegetables. Broccoli is the flowering head of a member of the cabbage family. In the warm false spring that often comes upon us, we get "broccoli" in the garden as the cabbages and kales head up to flower and the true broccoli that you never got around to clearing out of the fall garden sends out new side shouts. A foraging expedition yields a whole basket full, increased by some distinctly shaggy looking brussels sprouts that have tender clusters of young leaves instead of hard round sprouts. The cabbages that you harvested over the winter have sent out new and delicious leaf clusters around the old cut.

You wonder how you are going to eat it all, as you discover some parsnip sprouts that were too small to bother harvesting in December and January have grown into full sized parsnips. Your overwintered beets are looking surprisingly good, and the chard is back and leafing out with enthusiasm.

In a dry spell, you try to get a jump on springs weeds by forking over a wide row, and there you discover the unexpected gift of new potatoes. Potatoes are planted in spring to early summer and harvested in fall and into winter. In the small urban garden, a potato patch is wonderful for the incomparable taste of a freshly dug potato, for the pleasure of growing specialty varieties that you may be too cheap to buy (cranberries, fingerlings, blue) and for the very useful practice in growing potatoes. This year they kept through January in the ground. The hard snow of December 2008 kept the potatoes good until February 2009. Last year's spuds have gone funky in the ground, but there are new potatoes in the row now. Even the row that you thought was harvested clean has few new potatoes, due to the difficulty of getting all the tiny "drops" out. It is generally good practice to rotate your potato patch. Potatoes are members of the Solanum group and hosts for late blight, the scourge of tomato growers and the virus which caused the Irish Potato Famine. As you clean out last year's row, the small potatoes are just the size to drop in the soup or steam whole and eat with a bit of butter.

The traditional roots, turnip, rutabaga, parsnip, beets and Hamburg parsley, are planted in late July and early August. The difference is remarkable between a freshly dug, sweet and juicy turnip and a sad, bitter root that has spent weeks in storage and transit. Garden fresh roots are a whole different creature. They do take some fussing, though. July is often dry and people are often on vacation. Be sure to plan for a relief gardener. The young sprouts need steady watering until the rains pick up, or they will be bitter even if they survive.

I like to grow root vegetables in winter, because it helps maintain seasonal eating. Growing your own encourages reorienting a person's diet to the seasons. Roots were a staple winter food for Europeans for centuries. In hard winter areas, they are dug up and stored in wet sand or in a root cellar.

In our maritime climate, storage in the garden works nearly as well as a root cellar. Since I am the sort of minimalist gardener always looking for the most utility for the least effort, I am happy to leave the roots undisturbed in the ground until eaten, unless I have an unusual bounty of something or we are headed for a warm spell. Then I dig them up, wash them off and store them in the vegetable bin in the fridge.

Territorial sells a carrot variety called Merida, which is sown in September and harvested the following May. They are quite decent, although I had trouble keeping my Meridas alive all through winter freezes. Most carrots are spring sown and overwinter in a root cellar, or, eh, the veggie bin in the fridge. They keep for months if stored in one of those green vegetable bags (available at Terra Organica and other fine retailers in town.)

The leeks and onion greens are up now. Here's my recipe for kale and leek frittata. The Minimalist Gourmet published something similar a few months ago. I like it for breakfast, but it also makes a nice light supper with steamed new potatoes or some leftover pasta warmed up in butter and olive oil.

Wander out in the garden and pick a double handful of young kale tops and leaves. Slice the tops off 3-4 young leek or onion sprouts. Wash everything well and cut in 1/4" slices. Cut up half a small onion and a couple of cloves of garlic, saute in a little oil and add sliced leaves. Put a lid on it and turn the heat down to steam the leaves. Meanwhile, beat two eggs with some milk. Pour the eggs over the softened vegetables and season as you like. A little thyme, savory, rosemary, basil and a small dried red pepper minced fine or pimenton is particularly good. When it barely sets, add some cheese, turn off the heat and cover to finish cooking.

The bitter chicories, sturdy beet leaves and new mustard sprouts benefit from an oil and vinegar dressing. The oil helps the body digest the cellulose. The vinegar liberates the iron from the green leaves so it can be absorbed.

Smash up a couple of cloves of garlic and some peppercorns in a mortar and pestle. Add to olive oil. Flavor as you like. I am partial to a teaspoon of Italian seasoning. Add vinegar and salt to taste. Spoon over a salad of fresh winter greens or a lightly steamed haul of "broccoli".

Alliums and Roots for Winter Gardening

Previously posted by Celt M. Schira at on February 11, 2010 at 11:00am at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

The large and varied onion family is a mainstay of winter eating. Leeks are wonderful, a mainstay of the winter garden. There are spring leeks, planted now and eaten in summer, and there are fall leeks. Fall leeks should get a good start in the warmth of late summer. They can be eaten in fall, or they can just sit there dormant all winter and be there for you in early spring when the stored onions have been eaten or gone mushy. Harvest by cutting off the green leaves and the leeks will keep growing. If your leek bolts in summer's heat, you can cut off the flower stalk and leave the plant in the ground. In early spring, it will send up new leaves. Leeks are easy to grow from seed. There is a mystique of hilling the leeks to make a long white stalk. I don't bother. The slender green leaves are welcome in soup or an omelet. Leek and potato soup is delicious.

In a small garden, green onions provide fresh flavor in compact spaces. There are two kinds of green onions, Allium cepa, which is a normal onion eaten young, and A. fistulosum, the non-bulbing scallion. A.cepa is sensitive to day length. Market gardeners around here plant long day or day neutral onions. In tight spaces any A. cepa will do for green onions, because we plan to eat that onion in its infancy. Onions can be started from seed indoors now or outdoors in March. The easiest way to grow them is to buy sets, little tiny bulbs, and crowd them on 2" centers. If you leave A. cepa alone, it will send up a flower stalk with a giant puff ball. The onion is way past eating at that point, but if you just leave the puff ball alone, the stalk will collapse over the winter, the seeds root, and in the spring you will have a cluster of thread onions. Thread onions are a Korean delicacy seldom found for sale. If you are fond of Asian cooking, all it takes is some ignored onions to grow your own.

The potato onion, a multiplier onion, is a fall planted variety of A. cepa. I tried potato onions one year and it was pretty cool. The onions went in in September, following tomatoes in a raised bed, and I had small hard bulb onions in March and April. The bunch of bulbs can be divided and saved to replant. They like high fertility. I planted the tomatoes into eight inches of composted used horse bedding, and then the potato onions. By spring it was down to the hard clay soil.

The other fall planted A. cepa is the Walla-Walla onion. Food is culture, and Walla-Wallas are a cult around here. An ephemeral summer treat, an onion that doesn't store well and must be eaten when it is fresh and juicy, eating Walla-Walla onions connects us to this place and its seasons. It is worth growing some of your own. Eating your homegrown Walla-Wallas is a surprisingly powerful ritual act.

A. fistulosum is also know as Welsh (that would be "strange" in Old English) or Japanese bunching onion. For historical interest, the city of Ashkelon, in modern Israel, used to supply Rome with boatloads of "scallions", hence the name. Different varieties are larger, redder (Red Beard), more perennial (Evergreen), better bunchers, more bulbing (Pacific Pearl, which makes darling miniature onions), or more winter hardy. A. fistulosum will produce through the fall, die back in the cold, and then pop up early spring onions for your culinary delight. Just keep cutting it and it comes back. The better bunchers among the A. fistulosums, such as the Nebuka, or Japanese bunching onion, will form clusters of stems, which can be divided. They like rich soil, so keep feeding your scallions to make them act more perennial.

Shallots are started from seed now or from bulbs in March. Shallots are summer onions. They store well in winter, are central ingredients in French cooking, and cost a fortune. Even a small bed of shallots will produce enough to make you snicker when you see them for sale. Shallots are a standby of traditional French cooking precisely because they are reliable, abundant producers in the home garden and each bulb produces a cluster of new bulbs. A special shallot, the yellow Dutch, is large enough to be considered a multiplier onion and stores well if spring planted. My experience is that yellow Dutch shallots can be fall planted in these parts, although neither the yield nor the storage qualities were as good as the spring planted ones.

Our native perennial Nodding Onion, Allium cernuum, was an important food to the First Nations people. Nodding onions are prairie dwellers and like soils that dry out in summer. Seeds are available, listed as ornamental native plants. You might want to try some growing some Nodding Onions in your permaculture patch, where they can be left alone. I had trouble getting them established in the garden, I think because I had them in a raised bed with the vegetables and they got too much summer moisture. Nodding onions are sown in fall or winter and come up the next spring.

The strange looking Egyptian onion, or walking onion, is fun in the herb bed. The little bulbs send up a stalk with another cluster of bulblets, which start making tiny green onions even before the stalk bends over and the bulblets take root. The bulblets can be harvested and planted for green onions. Egyptian onions don't produce much until the second year, and then they produce a small but steady green onion harvest over a long season.

Chives and Chinese chives are perennials and can live for years here. They die back in winter but pop up again when the weather warms up. Chives need to be cut back in summer, or they develop hard stems.

October is garlic planting time in Whatcom County. There are whole books on growing garlic. Garlic is planted on 8" centers into fertile soil, making it infeasible to supply even a small family with enough garlic for year round consumption in a small urban garden. However, it is educational to grow some of your own. Garlic is like wine, it has terroir, connection to place. If you grow your own, you can grow some of the heirloom varieties. Territorial sells a variety called China Pink, which is an early garlic. Planted in October, China Pink is ready to harvest in May. It has a good strong flavor and keeps well.

In a small urban garden, the casual gardener can just go outside with that purchased onion or garlic that has gone sprouty and stick it in the ground or a pot. The allium will root and grow delicious young leaves. This is a serendipitous joy, an expensive treat for just about free.

That's enough for now. The roots can wait until next post.

Winter Gardening

Previously posted by Celt M. Schira at on February 5, 2010 at 10:00am at transitionwhatcom.ning.com. Check transitionwhatcom.ning.com for recent posts.

We are blessed with a mild winter climate. Most years, we can have something fresh from the garden all year. It's that year round gardening that really saves money. For four glorious months, Bellingham is full of fresh local food. The rest of the time, growing even some of your own is a big boost.

The winter garden is planned now, started from June through September, and eaten all fall and winter and into next spring. Winter gardening relies on vegetable varieties that grow in the summer and early fall and then just sit there as the weather cools, waiting to be dinner. While you are planning your winter garden, give some thought to which neighbor you can recruit to water while you are gone on your summer vacation.

Territorial Seeds has a special Winter Gardening Catalog with varieties chosen for winter hardiness in our bioregion. It comes with a great summary calendar of when to start what and when to transplant it. The Winter Gardening catalog comes out in May. Call and ask them to put you on the list. They will also kill a bunch of trees by sending you several other catalogs a year. Good luck getting out of that one.

The classic reference on year round gardening is Winter Gardening in the Maritime Northwest by Binda Colebrook, now retired to where else, Whatcom County. Seattle Tilth publishes an invaluable pamphlet called Maritime Northwest Garden Guide, which has month by month lists of what to start inside and what to direct seed, with specific variety recommendations. Both are well worth actually buying, because you will find yourself referring to them over and over.

I met Binda at the 1st Annual Seed Swap and of course I had to tell her the book was great. She gave me the sharp look of someone who has heard that way too many times and asked, "Yes, but did you just read the book, or did you DO it." Well, actually, I lived off it for several winters.

As you read the back of seed envelopes in the grocery store (a dangerous pastime) or the glossy garden pornography that the seed companies send you (an even more dangerous pastime) look for varieties that say "suitable for fall planting" and "winter hardy".

The core of the winter garden are large, dense brassicas: kale, broccoli and cabbages. Cabbages are named by when you eat them, for example a "fall cabbage" or January King. There are cabbages for every season. Look for broccoli varieties that are bred for the fall season and say "good sideshoot production". You don't have a lot of room in the small urban garden. You want broccoli that will keep producing smaller florets after you cut the central head. This is not what commercial broccoli varieties are bred for, look for the heirlooms: DeCicco, Waltham, Umpqua.

Kale is a stalwart of the cool season. There is a colorful variety of heirloom kales. Kale is easy to maintain in the garden, easy to save seed from, and if you keep cutting it back and feeding it with a little compost, you get "perma-kale". It just keeps coming back for you. Kale bolts in warm weather. In summer, there are so many delicious greens available that a person hardly needs kale. As the weather cools, I find myself looking forward to a kale and leek frittata for breakfast.

It was a tradition, back on the block, to grow a brussels sprout plant for holiday celebrations. If you've ever seen brussels sprouts growing, the plant can get three feet tall and the brussels sprouts stick out in knobs. Cauliflower is fussy and doesn't make side shoots. Both are fun to experiment with, but you don't get much food for the space occupied.

Mustard and fast growing Asian greens like bok choi are sown from late July through September, in stages to give a long harvest. Look for fall spinach, lettuce, chicory, endive, radicchio and other traditional European greens. Chard grows wonderfully in the fall, dies back in the cold, and puts out new tender leaves as soon as it warms up a bit. Keep cutting it and you will get perma-chard.

I like beets for winter salads. Beet greens are hardier than lettuce and the root will overwinter and put out new leaves in spring. Just separate your cutting beets from your root production beets, because you won't get tender leaves and good bulbing from the same plant. Lutz Winterkeeper is a designated overwintering beet. I have also had good results from Yellow (for leaves), Bull's Blood and Detroit Dark Red.

Next: Alliums and roots for winter gardening