Ultimate Plant Support for Container Plants

The Ultimate Plant Cage trellis kit.

If you haven't found this nifty device yet, check it out on the Global Garden Friends website. The Ultimate Plant Cage trellis comes as a kit, with telescoping stakes, expanding as the plant grows. This is perfect for supporting plants in patio pots.

Use it with plants like these Little Prince eggplants, available from Renees Garden. This variety is bred especially for patio pots and planters and you can grow lots of eggplants on your patio.

The Ultimate Plant Cage trellis kit comes with everything you need. The collar goes around the base of the plant, the stakes go into the ground to keep it stable and the expandable stakes (that are attached) can grow with the plant.

Global Garden Friends also makes this amazing little clip for attaching vines, roses, whatever, to any kind of trellis. They easily go around the plant, and snap closed. Better still, they can be reused many times so you don't have to use string or twist-ems.

I've been using the Ultimate Plant Clips on my climbing roses, keeping them tied to the arbor. The way they're attached between your finger and thumb, also protects you from the thorns!

The Ultimate Plant Cage is great for anything you grow in pots that need support and the trellis can be reused, moved, adjusted, many times. It will also work in most any size of planter.

When you go to Global Gardening  Friends website and order the Ultimate Plant Cage, enter the special discount code: jimlong at check-out for a special 25% discount on your order, only for people who follow my blog posts. You will love this great kit for your plants!
Happy gardening!

Safe, Organic Garden Pest Controls

Anytime I can find a safe control for pests in the garden or yard, I use them. Rather than using a chemical that kills everything, I choose methods that only target a specific pest. Here are some simple pest controls I use.

Packrats and mice in the riding lawnmower: buy a little bottle of mint oil - spearmint or peppermint, and soak a cotton ball. Place it somewhere around the motor and wiring where it will stay put. Rats and mice hate the smell of mint and will stay away. Replace the cotton ball and mint oil every 3-4 weeks. Mint cooking extract works, too, although the smell disappears faster than the mint oil.

Cabbage worms: once the worms start, you can control them with a safe, non-chemical spraying once a week of bacillus (available at garden centers, feed stores). To prevent the worms, make a simple paper barrier early in the year, as soon as you plant cabbage, broccoli, cauliflower or kale. To do that, cut a square of heavy paper or cardboard, about 4 inches by 4 inches square. Make a slit halfway across the square, then slip it around the base of the plant, flat with the ground. Cabbage worms start out as cabbage moths, which lay their eggs at the base of the plants, then they hatch into cabbage worms. By preventing the egg-laying, you are preventing a good many of the worms you would have later.

Soft-bodied insects, such as mites, aphids and mealybugs: Mix 1 tablespoon canola oil and 4 drops of Ivory soap (Ivory works best) into a quart of plain water. Pour into a spray bottle, shake well and spray the leaves of the affected plants both on top and underneath the leaves. 

Mites: mix 2 tablespoons of hot pepper sauce with 5-6 drops Ivory dish soap into a quart of water. Let the mixture stand overnight, pour into a spray bottle, shake well then spray affected plants. Shake container often during application.

Slugs: Little lids of beer placed under the plants that are affected works well. Diatomaceous earth (a natural finely-ground shell) scattered around the plants works on slugs, snails and other soft-bodied insects. The tiny shell particles, called diatoms, work by puncturing the outsides of soft-bodied pests but are not harmful to pets or humans.

Fungal diseases: Mix 2 tablespoons baking soda into a quart of water. Pour into a sprayer bottle and spray affected areas. Repeat application every few days.

Hollyhocks: the bugs that riddle the leaves of hollyhocks can be stopped before they destroy the plant buy using this formula I first learned about from Sharon Lovejoy: combine 1 1/2 teaspoons baking soda, 1 tablespoon canola oil, 1/2 teaspoon dish soap (Ivory works best), 1/2 cup white vinegar in 1 gallon of water. Shake well and pour into a sprayer. Spray the underneath sides of the leaves at the first signs of holes in the lowest leaves. Repeat, spraying underneath all of the leaves each week.

Caution: sprays which kill harmful insects may also kill beneficial insects. Use the homemade formulas selectively, only spraying plants that are infected. Always apply early in the morning or just before dark to avoid bees, butterflies and other beneficial insects. Apply again after a rain. 

Happy gardening!

Copyright May, 2013, Jim Long

Snow, May 3, 2013

Snow, that's what we woke up to this morning. Our official, last, really last, frost date for Southern Missouri, is May 1. Seldom do we have frost later than mid-April. But snow? Never, in my lifetime. I assumed it would leave in a few minutes, but instead, it has snowed all day long. The soil is too warm, so is the soil, for it to stick. But on the roof of the Herb Shop, and the tops of the planting beds on the left side of the first picture above, the snow has stayed all day. Normally by this time in spring, I have my hot pepper and tomato plants in the ground. All I've planted thus far are my achocha plants, which do well in coolish weather. But not snow.

Hot peppers on the left, achocha plants in the center, for outside.

So I dug up the achocha vines and brought them back indoors for the night. It's not supposed to reach freezing, but even close to that temperature can ruin the achochas. Mine are from Bhutan, although they are native to Central and South America.

Morel mushrooms.

Just 2 days ago we were finding morel mushrooms. A neighbor found some yesterday and it's been an especially good year for finding them. Friends saw a farmer on the side of the road last week with multiple pounds of the mushrooms, and was selling out at $35 a pound.

Supper, just 2 nights ago.

Our intern, Anthony, and I, spent part of the day today making hot sauce and canning some that I'd already made.

Wiping jar rims before putting on the lids.

Canned hot sauce.

This spring has already seen records broken. Latest snowfall, late crop of mushrooms, late planting. And, the earliest I have ever seen potato beetles! It's a crazy season so far and the snow is still falling!
Happy spring.

Hot sauce book available from my website if you'd like to make your own hot sauces.

Santa Fe, Mrs. Bobbs Garden

What a wonderful trip I had. The Sangre de Cristo Herb Society of Santa Fe hosted me as a speaker for Herbfest. They were delightful hosts and one evening I even got to see a jack rabbit! I haven't seen one since I was a teenager as all of them have disappeared from Missouri decades ago.

Garden of Elspeth Bobbs, Santa Fe

You may recall how much I enjoy getting to visit other people's gardens when I travel and I was thrilled and honored to get to visit Mrs. Bobb's Garden in Santa Fe. The 2 women who gave me the tour kept saying how they wished I could see it in summer, and I know it is even more intriguing then. But I love seeing a garden when you can see the ribs and backbone, the design of what's there.

Elspeth Bobbs

Elspeth was very gracious in allowing me to see her garden. We sat and visited for a few minutes. I'm afraid I was gushing. The garden is lot to see, and what struck me was how gratifying it is to meet a gardener who is both serious about gardening, but doesn't take the garden seriously. Let me show you what I mean.

Stepping stones with thyme.

 This is how stepping stones should be. None of those spaced-out steps that you have to leap from one to the other (a pet peeve of mine) but actually walking space, with wonderfully aromatic thyme growing between.

Espaliered apple trees divide 2 different garden areas.

Now hold on to your hats. Here's where I started spinning in place like a top. This garden is so much fun I just wanted to stay and play.

Fung-shui becomes Funky-Shui here!

A train, a pool and a mural, from sea to shining sea in the background.

Homage to A. E. Housman Garden

Some of the terrace gardens.

I didn't pass the test - I've forgotten the dragon's name!

King Arthur's Sword in the Fantasy Garden

Mother Bee

When one of the trees fell on the property, there was a bee colony inside. This is Mother Bee, in memory of the tree and the bees.

Blue Gate into the Vegetable Garden.

The zig-zag fence - more room for roses!

The mischievous couple in the garden.

Resting Compost.

A memorial to all of Elspeth's pets over the years, all listed there.

Children Bench

I replayed in my mind all I saw in Elspeth's garden as I drove the 18 hours home from Santa Fe. I loved that she had fun with her garden. She has a remarkable collection of herbs, vegetables, flowers, perennials and some fruit trees that are well over 100 years old. But, plant lover that I am, what I brought away from my visit was the pure joy of place, the excitement and thrill of making the garden a fun place to be. I was inspired by this garden in ways I haven't found inspiration in a very long time. I may have to go out and play in my own garden in some new ways! Thank you Elspeth and your wonderful garden crew! Yours is a garden I will remember fondly.

Homemade Crackers with Herbs

Tomorrow I've a newspaper reporter and photographer coming to do a story on the garden and Long Creek Herb Farm. There's not much to see in the garden this time of year, just empty beds awaiting summer vegetable and herb plants. We have frost predicted for later in the week, so even basil, corn, beans and tomatoes can't be planted yet.

Any time media people come, I always strive to feed them lunch. I believe if a reporter tastes what's from the garden, they will better understand why I have such extensive gardens.

I have an attitude about gardening and it's summed up in, Why garden if you can't eat what you grow?
How that plays out for me, is expecting plants to justify their space in my garden. To be green and put up a flower now and then, may or may not pay the rent on that space. With an iris, the enchanting fragrance evens the debt for space. A Japanese yew, however, does nothing be exist in its green-ness and it's only in the deadest of winter when I crave something, anything green, that it barely squeaks by.

But caraway, dill, poppies and cumin, those pay the rent on their space twice. Once with flowers or herb leaves, and second by their seed. It's the seed, this time of year that I appreciate most, in making homemade seed crackers. And the hot peppers I've been drying, also earn their keep in my Cheddar Jalapeno crackers (any hottish pepper will work for this). Here are the steps for the Cheddar Jalapeno crackers, from my book, Making Homemade Crackers Using Herbs ($5.95 plus postage, from LongCreekHerbs.com).

Cheddar Jalapeno Crackers
1/2 cup, or about 3 ounces cheddar cheese cubes
1/2 large, fresh jalapeno, seeded (or use 1 tablespoon crushed cayenne or similar)
1/3 cup butter
3/4 cup flour
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dry mustard
4 (about) tablespoons cold water

Step 1, put everything into the food processor and pulse blend

Step 2, roll out the dough, wrap in plastic wrap and chill for 30 minutes. Preheat oven to 400 degrees F.

Step 3, roll out the dough very thin on floured surface.

Step 4, use a knife or pizza cutter and cut the dough into cracker sizes.

Step 5, prick the crackers with a fork. Bake on an ungreased baking sheet until crisp, 10-12 minutes.

Step 6, cool crackers on baking rack. When cooled, store in air-tight bag (they also freeze well).

Jalapeno Cheese Crackers, ready to eat. They won't last long, these are good!

Jalapeno Cheese Crackers and Herb Seed Crackers.

 

Exciting Plants for You This Spring!

Babaco Papaya - "Mountain" Papaya

How about growing something new this year? Of course, we're all gardeners and we always try something new each year, right? But this sounds like fun. I learned about this from Randy Schultz's Garden Cuttings newsletter. It's a papaya that is hardy down to almost freezing. It grows from 4-8 ft. tall. Unlike most papayas that suffer if temperatures drop below 60 degrees F., this one can remain outdoors in moderate areas, or is small enough to bring indoors in winter. It starts fruiting at about 2 ft. in height, and the seedless fruits are 8-10 inches long with intense, delightful fragrance and flavor. It's not cheap - $29.95 for one 4 inch potted plant, but hey, you could be the only one in the neighborhood harvesting your own papayas! Here's the link at Logee's.

Did you know you can grow micro-greens on the kitchen counter? Sort of like growing sprouts, but leafier. Botanical Interests have special greens mixtures that you can grow in a shallow tray on a windowsill or kitchen counter. Grow your own salads, greens for sandwiches and more. There may be nothing more healthy and delicious than freshly grown sprouts, and they can easily be grown on a kitchen counter. The Micro Greens Savory Mix from Botanical Interests includes a tasty mix of nine different types of sprouting seeds including beet, Swiss chard, cress, mustard and kohlrabi. All of the seed varieties in the Micro Greens mix are non-GMO seeds, because Botanical Interests is committed to natural and organic seeds. Use these sprouts to liven up sandwiches and salads. There are 10 easy serving ideas and a recipe for Tomato, Micro Greens and Mozzarella Salad on the inside of the seed packet. A large packet of Micro Greens Savory Mix seeds sells for $3.99.

Rosella Purple Tomato

For a new take on a great heirloom tomato variety, consider growing Rosella Purple. This is a new dwarf tomato variety that produces fruits similar to Cherokee Purple but on short plants, making this variety ideal for container gardening. (Cherokee Purple is one of my favorite tomatoes to grow). This dwarfed variety was bred by the Dwarf Tomato Project, an international group of tomato enthusiasts devoted to breeding short tomato varieties with great flavor, Rosella Purple fruits weigh 6-10 ounces and feature a delightful deep purple color. The productive plants grow to about 36 inches tall and benefit from some staking to keep them upright and to protect the fruits from sun-scald. These determinate plants produce fruit 65 days after transplanting. A packet of seeds sells for $3.25 from Southern Exposure Seed Exchange.

And if you hadn't noticed, my newest book is on our website. Several of our wholesale customers are already stocking it, as well and I've been pleased at how fast the book is selling. It's full of my favorite hot sauce recipes. If you grow hot peppers, love hot sauce, or like to make things for gifts, you will like this book. Last fall I made gallons of my different recipes, testing and adjusting, sending out samples to friends for critiquing. This book is the result. It's a little book (40 pages) with a lot of heat!

You'll learn how to can hot sauce, freeze it, tips for making it hotter, or less-so, a guide to the various kinds of peppers that work best in hot sauces and a whole lot more. You can order it here on my website. $6.95 plus $2 shipping. It's in its second printing already!

Kale Soup with Bruschetta

This is my season, springtime, when the world comes alive. Peach trees are ablaze in ruffles of pink, the first tulip appeared today, daffodils are in their full glory and the birds are setting up house-keeping. To celebrate spring today, here's what's on the menu at our house.

Kale soup, broiled fish with Cajun spices and homemade bread bruschetta. It's a simple meal but worthy of spring. Last year's kale lived over and we've been picking it all winter. Josh picked a big batch for the soup and there's still plenty left in the garden. Kale is amazing, it just keeps on producing for months.

It takes a big bowlful to make the soup. I'm guessing this is a pound, at least. The method is simple: slice up half an onion and 4 or 5 garlic cloves and saute them in olive oil in a cooking pot. As soon as the onions are turning transparent, pour in 1 quart of chicken broth and bring it to a boil. As soon as the broth is boiling, add the kale to the pot.

The cooking pot will be nearly full of the fresh kale. Put a lid on the pot and let it come back to a slow boil. Push the kale into the hot liquid and let it simmer for about 15 minutes, or until the kale is tender. Working in batches, puree the kale in a blender, adding additional water as needed. When the kale and liquid is all pureed, pour it back into the cooking pot. Bring it back to a simmer and add either 3 cups of whole milk, or 1 cup of half and half. Serve hot.

Kale soup, ready to serve.

Josh made a loaf of sourdough French bread so I could make bruschetta to go with the soup. Sourdough, if you don't know, is better for people with diabetes than regular bread, so I indulged and had 2 slices!

Perfect loaf of sourdough French bread, right out of the oven.

The Bruschetta is simple. Dice a couple of Roma tomatoes. To that, add 2 diced green onions, 3 cloves of minced garlic, 1 tablespoon of fresh basil, 1 teaspoon marjoram and a tablespoon of balsamic vinegar, with a dusting of salt. Mix lightly and set aside for at least an hour. To make the Bruschetta, cut 4 slices of French bread and brush them well on one side with olive oil. Toast the bread slices until brown and bubbly around the edges. Divide the Bruschetta mixture between the 4 slices of bread, piling it on top. Serve immediately.

Bruschetta, ready to serve.

Where did the fresh basil come from this time of year? Josh's mother had left us with her AeroGarden and it's great for growing herbs indoors. We've been harvesting basil all winter long.

The assortment of herbs growing in the AeroGarden.

That's Cricket, investigating every aspect of springtime, even the bees, lizards and flowers. Happy spring to you!