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Grow Your Own
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One of the best ways to expand our locally-grown diets is to "grow our own," and the popularity of pea patches, community gardens and home-grown vegetables is on the rise. Learn about what's working -- and not working -- in gardens around our area, and share your tips and thoughts by posting comments or contributing an article at
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Sound Food's weekly gardening tips |
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Written by Marilyn Ostergren
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Monday, 06 April 2009 22:07 |
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Each week, we’re asking a couple of experienced Kitsap County gardeners what they are doing in their gardens that week. We won’t give a lot of details – just some ideas to send you off to your bookshelf, library, local garden store or Google for more information. If you’d like to receive these updates in your email each week, sign up here.
Kathy:
Weeding
Since it is still pretty cold, although the soil temp on the peas is now up closer to 50 (under the remay). It is a good time to weed, and it is pretty easy now to pull those suckers out before they go to seed.
Parsley
I have planted some parsley. Parsley takes up to three weeks to germinate and it is perfect weather right now for it. The Italian flat leafed variety is the better tasting for cooking, the curley mostly for decoration.
Garlic
If you have garlic in you should be fertilizing it every other week with fish fertilizer which will make give it the nitrogen for nice big heads.
Compost:
I am spreading compost on the beds this week and removing some of the winter mulch from beds that I am not going to use it on so the soil can warm up.
Greens
Start small amounts of greens every couple weeks this month ( spinach, lettuce, arugula, mizuna, broccoli raab, bok choy, cilantro) so that you space them out for a longer season instead of a glut!.
Collards & Kale?
My collards and kale are both up in the greenhouse and I will grow them up there and plant out when they get big enough and plant some more directly in the garden for a longer season.
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Subscribe to Sound Food's "What to do in the garden" weekly updates |
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Written by Marilyn Ostergren
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Wednesday, 25 March 2009 18:37 |
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We’re going to experiment with a new way of supporting gardeners. Each week, we’ll send out an email message with a few notes on what an experienced Kitsap County gardener is doing in her garden that week. It won’t give a lot of details – just some ideas to send you off to your bookshelf, library, local garden store or Google for more information. If you’d like to receive these email messages, sign up here.
Here is this week’s news (March 25):
“If people are going to grow potatoes, it is a good time to bring them in the house to both warm them up and to begin them sprouting. A nice warm 65 -70 degree room with moderate light on them will encourage them to grow sprouts that are short and stubby which makes them less prone to breakage. They will be ready to plant in 3-4 weeks.
My early starts (that one nice day back in February we had) under remay of salad greens are now an inch high. Peas are planted -- also under remay. Some starts of onions, lettuce, kale and collards in the greenhouse.
My soil temp is still only around 45 degrees so wait until we get some warmer days for even most cold weather crops.
Rhubarb is coming up.
Will be turning the cover crop next week.”
Here is last week’s news (March 15):
This week I started my second set of cold-weather seeds on a heating pad in the greenhouse – lettuce, peas, chard, broccoli, cabbage, bok choi, Brussels sprouts.
The lettuce and spinach that lasted through the winter under a protective covering are doing great.
It’s usually okay to plant peas at this time of year, but it’s been so cold that they may just rot in the ground.
I’m also grafting fruit trees. I did my plums last week and will do pears and applies this week.
This is also a good time for taking cuttings from currants and grapes and rooting them in pots.
I’ll probably start my tomatoes and basil in the greenhouse next week”
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Reduce, Reuse, Recycle: Trailers! |
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Written by Cathy Nickum
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Friday, 20 March 2009 10:37 |
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 Remember those little egg-shaped house trailers popular in the 1950's? Somehow, we acquired two of them back when we were developing our property on Bainbridge in the 1980's, and although they're hardly in "vintage" condition, they are still serviceable, especially when you've got a little farm or garden operation.
Several years ago, we rearranged the interior of one trailer to accomodate seed trays and growing lights, and this year, I've got seedlings in one trailer, and baby chicks in the other. The nice thing about these old trailers is that they usually have one large window near the "dining" area, and when the sun comes out, seedlings can enjoy the rays. The metal walls heat up nicely and usually have a little insulation, creating a greenhouse effect. The old slatted glass windows grind open to allow ventilation, and both of our old ladies have top-hatches as well, to increase circulation. The windows and doors are screened to keep out the bug population. Even the kitchenettes have possible uses - ice boxes for seed storage, kerosene burners to make a cup of tea.
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Micro-Loans for Sustainable and Organic Farmers |
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Written by Carolyn Goodwin
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Wednesday, 18 February 2009 19:45 |
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HumanLinks Foundation, a WA state non-profit, was established to promote sustainable agricultural practices. The Foundation is funding two new programs that will provide immediate financial support to local farmers. the first will offer grants to flood victims, the second will focus on micro-loan assistance to sustainable farmers in need. Criteria:
1) Must be organic and/or sustainable farmers;
2) Immediate needs for infrastructure and equipment losses
3) Can $2,500-$5,000 make a difference in your operation right now?
They would like to implement these programs as soon as possible, and will be accepting applications through March 9th for those who want to participate in the first phase. They plan to distribute the funds in two phases. Please email
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for an application. You can also call 206-442-2061 if you have questions. |
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Written by Marilyn Ostergren
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Monday, 16 February 2009 12:28 |
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I interviewed Adrienne Wolfe about her experience raising three pigs last summer. I wanted to get answers to the basic questions that would help someone decide if perhaps they could raise a pig themselves.
What does it involve?
Pigs need a shelter (a simple shed with a raised wooden floor and bedding, large enough to hold animals the size of Great Danes) and a strong fence (all of that pork is muscle – pigs are strong). They eat almost anything but a safe way to start out is with pig chow which is available at Bay Hay and Feed. You buy piglets when they’re weaned (about 8 weeks) and ‘harvest’ them about 4 months later when they around 250lbs. They’re most commonly purchased in spring or early summer, but can be purchased at any time of year.
Is it time consuming?
You can get automatic feeders and waterers which make these tasks simple. The other task, which you’ll want to do 1-2x per week is to clean their pen (adding the soiled straw and manure to a compost pile). The pigs make this task relatively easy because they’ll choose one ‘potty’ location and use it consistently.
Is it expensive?
If you raise 3 pigs, you can sell 2 to cover the costs of buying the piglets, feeding them and harvesting them. (Note regulations require that you sell either whole or half pigs unless you’ve taken them to a USDA facility).
Do I have to have a farm?
Not necessarily. A pen roughly 20x30 feet is large enough for 3 pigs.
Is it smelly?
Not particularly. Pig manure is smellier than many other farm animals, but the compost pile is relatively odor free.
Is it noisy?
No. The neighbors didn’t even know they were there (until they were introduced).
Is it dangerous?
Pigs are strong and can get rough when they play so you should be careful with young children. But they like people and are not aggressive (remember these are young, pre-adolescent pigs and males have been neutered).
Is it fun?
Yes. Pigs have a lot of personality. A bit like dogs. They like to be scratched, they like to be chased, and they like to play with things in their enclosure (give them logs and such).
Is it sad?
It’s always sad when an animal is killed, but the process is quick and humane. There is a butcher in the area who will come to your home to ‘harvest’ your pigs. His family has done this work for three generations and they are respectful and fast. Their years of experience cause the least amount of distress to the animals as possible.You need to be sure you’re ready to have your pig killed before buying one. Otherwise you may end up with a very large pet - a pig much older than 6 months is not as good to eat and a full-grown pig weighs over 600 pounds.
What is it like for kids?
Adrienne says her 5-year old daughter did quite well. They prepared her by talking with her about the fact that the bacon and pork she loves comes from pigs. They made sure that the pigs were not treated as cute pets, but as a farm animal with an important purpose. Only Mom and Dad were with the butcher for the ‘harvest’. After ‘harvest’ day, their daughter said she was sad, but really likes the bacon.
Where do I go next?
The library is a great resource. So is the Internet.
To find piglets, check with the local butcher, Craig’s List or the WSU Extension program.
Is the meat better?
“The best pork ever”. The flavor is richer and it melts in your mouth.
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