Foraging Stinging Nettles

Photo by Gayla Trail

I went out foraging stinging nettle (Urtica dioica) last weekend. I harvested young leaves for eating and have set aside most to be made into a liquid fertilizer for my plants. Stinging nettle is very high in magnesium and iron making it good for both your bod and your plants’ too.

Stinging Nettle Tea

I went out partially prepared with snips and a collecting bag but forgot my gloves and was stuck slowly and delicately lifting each snipped piece into the bag wielding the sharp clippers like tongs. I suffered a few small “bites” to my hand after growing impatient with the delicate procedure but the early season foliage doesn’t seem to be as nasty as late-season plants because I didn’t need to seek out foliar antidotes (Rubbing the leaves of dock, mullein, jewelweed, or plantain on your skin will neutralize the sting. It is said that the cure is always growing within eyesight and in my experience that has proven to be the case everytime.)

Stinging Nettle Tea

I’m thinking of going out again before the plants mature. I’ve become intrigued by the idea of making up a batch of nettle soup after seeing it done by school kids reliving WW2 times on the BBC show Evacuation. Why yes, I do know that I’m a geek.

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Prince Charles, Slow Food, and Sustainable Agriculture

A friend of mine recommended this New York Times piece about Prince Charles and his involvement in the Slow Food Movement. Be sure to listen to his speech on small-scale and sustainable agriculture given at the Terra Madre conference in Turin, Italy (2004).

The one resource the developing world has in abundance is people so why are we promoting systems of agriculture that negate this advantage and contriubte directly to further human misery and indignity.

“I can only say that for some reason I felt in my bones that if you abuse nature unnecessarily and fail to maintain a balance, then she will probably abuse you in return,” he wrote in his new book, “The Elements of Organic Gardening,” written with Stephanie Donaldson (Weidenfeld & Nicolson).

What surprised my friend and myself as well is how clear and honestly he speaks about poverty and it’s attachment to food and agriculture. Who knew the Prince of Wales was such a progressive chap?

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Peta 2 Magazine

I was recently interviewed for Peta2 magazine as a way to get young vegetarians excited about growing their own food.

They’ve got a contest going to win a You Grow Girl prize pack that includes the You Grow Girl book, an “I Heart Dirt” t-shirt, and a Garden Button Set.

A few questions didn’t make it into the final cut so I have added them below:

How does the DIY culture relate to gardening?

Gardening is inherently DIY in that you’ve got to create a garden yourself AND maintain it too. You can purchase the pieces to make a garden but for the most part only those within a certain class bracket can afford to actually buy a garden and then pay someone to maintain it. Of course lots of people enjoy doing the work for themselves regardless of the size of their paycheck. Gardening, like crafting and other DIY activities is a way to cultivate a little self-sufficiency in our lives. We live in a culture of dependency that tends to rely on someone else – doctors, supermarkets, farmers, etc to provide the basics for us. Growing a garden, especially one that produces food cultivates a measure of self-sufficiency and frees us from some of that dependency on The Supermarket. It is an active pursuit that makes us producers with the power to take responsibility for our own well-being.

Gardening gets you outside and your hands in the dirt. A garden requires regular maintenance, setting aside time to do something energetic, contemplative, physical, and stress-relieving while at the same time cultivating feelings of pride, self-reliance, and accomplishment. At the end of the day (or the growing season) you end up with something that was started from some dirt and seeds.

The other great thing about gardening is that you can approach it from a variety of angles – there’s so much more potential there beyond growing plants. If you’re into crafting, building, designing, etc there are lots of opportunities to engage in those activities in and for your garden. I often advise people to approach gardening from the place where they feel most confident. As you build confidence doing the things that come easy you can work up to the areas that are more intimidating. You can never know everything there is to know about gardening, making it a life-long learning process that is as challenging as you want it to be, inspiring, and fun.

What are the first steps towards starting your first garden?

The first step is to evaluate and get a handle on your gardening space. What kind of light do you have? Is your space on a rooftop where your garden will be exposed to high wind and heat-absorbing materials? Identifying conditions in your space that will affect how your plants grow will go a long way in saving you heartache down the road. It may also open up some unexpected opportunities.

You will also want to consider your soil. Soil is the body and soul of your garden – in fact many gardeners consider gardening to be first and foremost about growing soil. Your soil should be alive. If it isn’t you’ll want to consider ways to bring it to life to create a healthy environment for your plants. Healthy soil leads to healthy plants. It also goes a long, long way in preventing disease and pest infestations much in the same way that a healthy body keeps us vital and prevents sickness. If you plan to grow in containers you will need to buy a special kind of soil called “container soil” or “soil-less mix.” Using soil dug from your backyard – no matter how fantastic it may be, will compact in a container eventually suffocating and killing container grown plants.

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Tomatoes to Grow in Containers (or anywhere else for that matter)

Lots of tomatoes.  Grown on my rooftop in containers.

Since I have begun talking about seeds and showing photos of my little seedlings, people have been writing in to ask me what I’m growing. I have been purposefully avoiding saying too much about my choices this year because a large number of the varieties I am growing are new-to-me. I have a tendency to avoid promoting anything until I am certain I like it.

Because so many of you are looking for some direction in making your seed choices, I thought I’d put together a list of varieties I do love. I set out to give a general overview of vegetables and discovered that a post about tomatoes alone was much too long. So I’m beginning with the plant we are all most eager to get growing and will follow up in the future with other edibles. Note that all varieties are open-pollinated heirloom varieties unless indicated.

Tomatoes for Containers

Most of these tomatoes are determinates (aka the bushing tomatoes). Keep in mind that some determinates can grow to be a few feet tall, requiring containers that are at least a foot and a half deep.

Sunrise III - Gayla Trail

    Sunrise III growing in a broken watering can.
  • Black Seaman – A fantastic, early, black heirloom that does well in mid-sized containers, producing good-sized tomatoes. Read my full review here.
  • ‘Silver Fir Tree’ – Another mid-sized determinate with fist-sized, red fruit. Most tomato plants themselves are a bit boring but this variety is particularly stunning with ferny, delicate foliage that sometimes takes on a slight silver tone. This was my first favourite determinate until ‘Black Seaman’ came along and knocked it back to second. Keep in mind that I am a huge fan of black tomatoes — no red variety can ever compare!
  • ‘Golden Delight’ – Another mid-sized determinate with good-sized fruit. I was not in love with this variety and wouldn’t grow it again but I am also biased since I am not a fan of low-acid, yellow tomatoes. I grew mine in a large metal bucket surrounded by ‘Purple Ruffles’ basil.
  • ‘Sunrise III’ – Probably the only hybrid I will ever promote, we fell in love with this variety’s cute egg shape and delicious, juicy flavor. This is a true determinate that is prolific, with a low bush habit that cascades a little over the edges of a 12″ pot. I have taken to growing mine in a broken watering can.
  • ‘Black Plum’ – With rich plum-shaped fruit that carry an almost roasted flavour straight off the vine, this is my absolute favourite plum variety hands-down. No contest. Regardless of space, I ALWAYS make room for at least one ‘Black Plum’ plant. While this is an indeterminate (vining tomato), I have included it here because I have always had such great success with it in very large garbage bins. Some indeterminate varieties put out a much smaller batch of fruit when grown in even the largest bins, but ‘Black Plum’ has always stepped up to the plate with a good harvest.
  • ‘Green Sausage’ – If you love ‘Green Zebra’, you’ll love ‘Green Sausage.’ This variety produces a ton of really pretty, stripey, elongated fruits that are good for sauces and chutneys. I have grown them as an experiment but will never grow them again since I am one of the few who do not like green tomatoes, period.
  • ‘Principe Borghese’ – I would consider this a large determinate variety. I grew this in the same garbage bins I use for indeterminate plants and would not suggest something smaller. It was very prolific producing lots of small, red fruit that are supposed to be good for sun drying. We opted for oven drying and were not disappointed.

Tomato Principe Borghese - Gayla Trail

    ‘Principe Borghese’

Indeterminate Tomatoes

These are the vining type. They can be grown in containers just be sure to use the biggest container you can find — I use garbage bins — growing one tomato plant per container only! Growing a few basil plants around the edges will use up that extra surface space.

  • Black Pear – Last year’s new favourite. Mine were not terribly prolific in containers. I would suggest growing in-ground if you can. See what it looks like inside.
  • ‘Black Krim’ or ‘Cherokee Purple’ – I can’t tell the difference between these two black varieties and have taken to thinking of them as interchangeable. I am still sitting on the fence as to whether I prefer them to new-comer ‘Black Pear.’
  • ‘Purple Prince’ – I don’t want this to become the black tomato show, but I wanted to throw in one more variety that could not be left off the list. Also known as ‘Black Prince’, this variety has been successful in large bins and produces very round, dense fruit that are delicious on sandwiches. The squirrels love it so it must be good!
  • ‘Broad Ripple Yellow Currant’ – Proof positive that large tomatoes don’t always grow on large plants and vice-versa. This large, trailing plant produces the cutest, tiniest, translucent tomatoes that are low-acid yet deliciously sweet and juicy — perfect for popping in your mouth while walking around the garden. And because I love a good story, it is very hard to resist a variety that was discovered growing in a sidewalk crack. A true urban heirloom. If it can grow there, it can grow anywhere!
  • ‘Black Cherry’ – I really liked this cherry variety but found it did not produce well in even the largest containers. I will likely grow this in-ground at my community plot in the future. The future being this year of course. I was interested to note that what were tiny, round, cherry-sized fruit were much larger on Amy’s plants. She either has super soil, or got the wrong variety. They looked a lot alike with the same translucent skin, it’s just that hers were much larger!

More Tomato Reviews:

I could go on and on for days since there are so many amazing heirlooms around, with access to a growing number of varieties getting easier every year. Deciding on what to start from seed was particularly difficult for me this year.

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Super Mega Deluxe Apple/Pear Pie (with Spelt Crust)

applepearpie.jpg

I promised this recipe months ago but alas my spontaneous, never-the-same-thing-twice cooking style makes recipe writing tricky. This is a good pie to make during the winter since apples and pears are the only local fruits still available at the farmer’s market. I first came up with this recipe as a way to make apple pie sweeter and juicier. In fact it really began with the addition of ripe pears to apple sauce years ago while attempting to make the best apple sauce in the world (without additional sweetner). Once I perfected the sauce it didn’t take long to come up with ways to use the sauce that would maximize it’s usefulness.

Apple/Pear Sauce:

Ingredients:

  • 5 apples
  • 2 pears
  • Pinch of cinnamon
  • Pinch of freshly grated nutmeg
  • Squeeze of lemon (you can add some zest too)
  • 1/2 cup water

Get the sauce going before starting the pie. I don’t have any hard and fast quantities when it comes to apples and pears so I’ve estimated for you. I just use whatever I’ve got on hand with about 80% apple and 20% pear (or some similar ratio).

Peel and core the apples and pears. Cut each one in half and slice or dice into 1/4″ chunks.

Toss the apples and pears into a pot and cook on a medium heat with a few squeezes of lemon juice (if you’ve got it on hand), a pinch of cinnamon and nutmeg, and the water. You don’t need a lot of water. I’d say about 1/2 cup for 5 apples/pears.

Turn the heat down to a low simmer once the stuff in the pot gets rockin’ and let the whole thing cook until the fruit is soft.

Turn off the heat and let it cool down a bit before mashing with a hand-held potato masher or grinding with a food mill.

Yield: You’re going to get a lot of sauce out of this. You will not need all of this sauce for the pie. Save the rest in the fridge or eat it with just about everything!

PIE!

Prepare and roll out your pie crust using the crust recipe found here. There is enough dough for a bottom and top.

Ingredients:

  • Approx 5-7 apples
  • 1-2 Pears
  • Couple of squeezes of lemon
  • A fistful of flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Optional: 1 tablespoon maple syrup (for extra sweetness)
  • Approx. 1 cup apple/pear sauce (above)

Peel, core, and slice the apples and pears into 1/4″ thick slices. Throw everything into a bowl with some squeezes of lemon to reduce browning.

Toss the apple and pear slices together with the flour, cinnamon, and nutmeg until they are coated. Add your optional maple syrup at this time.

Pour the entire mix into the pie crust. Spoon in the apple/pear sauce into all the crevices between the raw apples and pears. Use as much as possible and eat the rest.

Place the crust on top and crimp the edges. You can go the easy route by making a circle and crimping the edges (don’t forget to cut some x’s into the surface with a knife for venting) or get fancy by piecing together shapes or weaving 3/4″ ribbons of dough to form a top.

Bake in an oven preheated to 400° until juices are bubbling through the vents and the crust is golden. If the crust starts to get too dark try turning the heat down slightly.

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