A Gift from the Compost Pile - Pumpkins!

Every year it is fun to see what springs up from the compost pile…squash, potatoes, melons, arugula, dill, just about every herb, vegetable and flower has lived in the compost pile at one time or another.

This year pumpkins took a turn and when I returned from Europe I found pumpkin vines had found their way up and over the fence, up and around the cedar trellis in the herb-kitchen garden, over the rosemary and through the tomatoes and basil plants. I arrived just in time to tame the beast before it took over the hops arbor!

It was hard to get upset with Ms. (or Mr. call it what you like this plant has both female and male flowers) Pumpkin plant; after all she did leave several off-spring of the loveliest soft peachie-orange color with a pleasant round fruit that looks like a Sasquatch (squash family?) had lightly trodden on during the last full moon.

What kind are they? Who knows…the original was a bluish green color with a similar shape when I bought it from a local farmer then later tossed it in the compost pile. It would be safe to say that it grew in the field next to some other kind of pumpkins or winter squash since this year is the same shape but a different color.

Pumpkins, gourds and squash all belong to the same plant species (Cucurbita pepo) which means they may cross…not the first year but if you save the seed or in my case allow those seeds to grow the second year in the compost you could get some surprises. Sometimes these changes are good and sometimes a little funky with different shapes, colors or warts.

If you have heard the rumor that anything in the curcurbit family can cross-pollinate including squash, pumpkins, gourds, melons and cucumbers that is just an ‘old wives tale’. We are talking about three different plant species, cucumbers (Cucumis sativus), melons (Cucumis melo) and squash, pumpkins and gourds (Cucurbita pepo). While the bees can carry pollen from flower to flower, the flowers only accept pollen from their own species.

Now, aren’t you glad we had this talk? You can sleep better knowing your cucumbers will never cross with those rascally gourds growing on the same trellis (as in my case) or your zucchini will never run away with your cantaloupe. I am thankful for my gift of pumpkins (12 total) in the compost heap since the baby rabbits I allowed to grow in the bean patch repaid my kindness by eating all my pumpkin plants in the vegetable garden. I think I understand why Mr. McGregor was so upset with Peter Rabbit and his kind!

Stevia, An Herb That is Good for Your "Sweet Tooth"

When I think of summer I can’t help but think of warm evenings on the porch swing sipping an ice-cold glass of tea. Most of us make our tea nice and sweet by adding sugar or artificial sweetener to the tea brew. Yes, we even admit that sugar or that other stuff probably isn’t that good for us but sweet tea is a tradition and we can’t imagine not having it at lunch or at the next church picnic.

What if I told you there was an alternative to sugar and artificial sweeteners? An herb actually that you can grow yourself called Stevia (Stevia rebaudiana). This herb is native to Paraguay with leaves that are 30 times sweeter than sugar with no calories or adverse side effects. If it sounds too good to be true, just wait...stevia also has medicinal properties that are reported to be effective in the treatment of diabetes, skin diseases, hypertension, weight loss and infections!

Plant stevia in the herb garden or in a pot in the spring after the last frost, give it plenty of sunshine and water (no need to fertilize). Plan to buy a new plant each spring or bring it in during the winter months as stevia is a tender perennial that cannot withstand our Tennessee winters. I grow stevia in a pot for the summer then drag it into the garage after I have cut it back to about 3" tall. In the Spring I bring it back out and place it in a sunny spot outside the kitchen door where it is handy to use.

Start using fresh leaves during the growing season by adding a couple of leaves (adjust to your own taste) to any pot of tea (herbal or other) and steep as usual.

In the fall, cut the plant back and hang small bouquets upside down in a well ventilated area out of direct sun or place leaves in a dehydrator. When the leaves are dry and crumble easily store them in a tightly covered jar. You may want to grow several plants if you want enough to use all winter.

To use as a sweetener add part of or a whole leaf directly into hot tea or coffee where it can steep the sweetness into the hot liquid or grind leaves in a coffee grinder to use as a powdered sweetener in place of sugar. This takes some experimenting to get the right amount of sweet since stevia is much sweeter than sugar.

Stevia can take the place in any recipe calling for sugar or artificial sweetener. For more information on this incredible herb and recipes check out http://www.stevia.net/

Beat the heat this summer while staying thin and healthy using your own home grown stevia to sweeten your ice cold tea...enjoy!

Never Enough Thyme

How many times have you heard that play on words? Sorry, just seemed appropriate this morning. I have been enjoying my thyme this year in the gardens. As I took a brief inventory I realized I have lots of the stuff and many varieties.

I wish I would have made more permanent markers (if there really is such a thing) when I planted all the different varieties. I don’t mean to be a collector of thymes but I never miss an opportunity to purchase or grow from seed in the greenhouse a variety I don’t have.

Thyme is a wonderful Mediterranean plant that loves sunshine and good drainage. There are hundreds of varieties with different growing habits, fragrances and flavors. Thymes have a range of bloom times and colors, ranging from white to pink to reddish and purple.

Thyme plants are broken down into two main groups - upright clumpers or ground hugging creepers.

Usually the more upright varieties are used for cooking and medicinal applications. French, English, Lemon, Mother-of-thyme are just a smattering of upright varieties. Just for fun search out some of the more unusual like Orange, Lavender, Oregano or Pink chintz.

Creeping thymes are lovely between pavers, along sidewalks or on rooftops. In England I have seen ground hugging thymes used in lawns as a substitute for grass and on stone benches in the garden. These plants are pretty tough and are fun to use where they get stepped on occasionally to release the scent into the air and make any visit to the garden a sensory pleasure. Wooly, Alba, and Red creeping thymes are some varieties to try.

Thyme is a good companion in the kitchen garden to cucumbers, cabbage and tomatoes. The strong scent helps to discourage would-be pests while calling in honey bees to help pollinate crops. It appears to inhibit powdery mildew as well. I like to use different varieties throughout my landscape to provide a long window of blooms for the bees. Thyme does well in pots, I add it to my kitchen pot gardens.

As with any woody herb, the upright varieties like to be trimmed after it blooms. Thyme often browns out in the center after it is a year or three old. Sprinkle some potting soil in the center and watch it start to leaf out again.

Thymol, which comes from thyme’s essential oil, is a strong antiseptic that is used in mouthwashes and toothpastes. Thyme tea is a wonderful expectorant when you have a cold to help loosen the chest. It has also been used for intestinal worms, urinary tract infections and to disinfect wounds.

Thyme is also a good cleanser for oil skin. It can be used in hair rinses and in the bath with oats to soften skin.

It is easy to preserve thyme for later use by cutting small bouquets just as they start to come into bloom. Hang these little bunches upside down in a well ventilated area out of direct sunlight. When dry run the stems between your fingers and thumb to strip the tiny leaves onto a paper plate. This makes it easy to pour into a jar for storage. Label and place in the cupboard for best flavor retention.

Use excess thyme in wreaths, sleep pillows, potpourri. Cut fresh for small flower arrangements or tussie mussies.

In the kitchen snip fresh thyme into salads, dressings, dips, marinades, soups, steamed vegetables (I especially love it on summer squash). It is tasty on beef and snipped fresh on chicken while grilling.

The Whys of Gardening - Banana Trees

Banana Trees June of 2009 - Below, Banana Trees in June of 2008

I was sitting in my living roof cabana, this morning having a cup and jo and praising the Lord for an incredible cool, sunny, low humidity morning. As my toes nestled into the carpet of thyme beneath my feet, the scent wafted up and I got to philosophying (don’t worry I made that up) and wondering about phenomenas in the garden.

The sun was coming up in the east like it is suppose to but I naturally put my hand up to shield my eyes because I hadn’t thought to bring my sunglasses.
That got me thinking, hey wait a minute, last year on the 2nd day of June I didn’t have this problem.

I planted two hardy banana trees, Musu basjoo last April (I can remember the exact date because my daughter called as I was digging the holes to tell me her water just broke and I might want to speed it up if I was going to make it in time for the arrival of my grand daughter) on either side of the cabana to block the morning and afternoon sun.

They (banana trees) were beautiful and worked perfectly plus they added something I hadn’t counted on, sound. The incredible large leaves make a lot of noise as the summer breezes knock them about. Not annoying white noise like air conditioners but a soothing rhythmic tune that one would expect to hear on a tropical island.

Sitting in the Adirondack chairs under the cool space of the living roof gazing a the movement and reflections in the water of the pool, listening to the beat of the banana tree leaves is not the best place for a gardener to sit for very long. If you are not careful you can catch a laid-back island attitude where all you want to do is nap, snack, read and drink fruity drinks with the cute little umbrellas.

This year my hardy banana trees are a bit too short to catch the wind currents and look more like a shrub. So, why is it those same banana trees are only half the height of last year? I followed manufacturer’s instructions and cut them back to about 6” after the first hard, killing frost and tucked them in for a long winters nap with a thick cover of soil conditioner.

I was thrilled when they sprouted up in the spring like they are suppose to. (They really are hardy) They grew quickly to about 3 feet or so and quit. I put a pile of compost around them for fertilizer this spring so the spring rains could wash it down to the roots. I keep them watered when it doesn’t rain, so why aren’t they doing their job and providing shade from the east and especially west sun?

And, I was driving in a nearby neighborhood this past spring and noticed that some folks had planted banana trees at the end of their drive and it looked to me like they had either never cut them back or they cut them at the point where the leaves formed. Well, they apparently don’t know anything about banana tree maintenance I thought.

Okay, so maybe I’m not as smart as I thought (I hate that) because while I thought I was doing everything correctly my trees are puny while their trees are tall and lush (yes, I drove back by recently to check it out). I think I’m going to hit them hard with Monty’s Joy Juice and see if they will shoot up before the dog days of summer set in…and you can bet I’m not cutting them to the ground this fall, I’ll take my chances and see if that will work better for next year. Feel free to lend advice.

Bienveue a Lafayette

We recently visited Lafayette (pronounced ‘Laugh’ Fayette), LA where our son and his lovely wife toured us around. What a cool place to live. It’s like going to a foreign country without leaving the states. I never thought I would be telling folks I’m from the North when I live in Tennessee. Everything is new and different…flora, fauna, food and French weaved throughout, turning every outing into an adventure. The people are easy going and fun – loving as evidenced in the culture of southern Louisiana.
First stop was the welcome center where they had of course tons of information about the area but also, a small garden area, and a lake that boils with fish and turtles when you toss a slice of bread over the walkway railing.
Black-eyed Susan vines, knockout roses, trumpet flowers and agapanthus were blooming in the garden. We saw agapanthus in bloom throughout the area…it must be hardy this far south.

A music festival was going on in Opelousas, the heart of zydeco (in fact they’re claim to fame is “Zydeco capital of the world”. We danced a few steps when we realized we can’t dance like the natives…they’ve got some moves!

A trip to Lafayette would not be complete without a bowl of gumbo with roux the color of chocolate – yum. We went to a Sunday brunch at “The Blue Dog Café” where the mimosas flowed while the zydeco band (Hadley Catille and the Sharecropper) played on. Crawfish enchiladas and oyster stuffing were new to us and the creamed spinach was spicy. In fact most everything is spicy!
Drove a short distance to the country and toured an organic farm that grows and sells tilapia, veggies, fruit and a myriad of other natural products. The Grotreaux have a delightful family – 10 children between the ages of 5 and 12 who work, study, and play hard.
I had never seen a tilapia operation before. The fish are raised in ponds housed in greenhouses, fed four times a day and harvested once a week (2,000 lbs.) for market. Organic vegetables, fruits, herbs and flowers are harvested and sold at the local farmers market. Folks can also come to the farm and buy fresh fish and produce.
A short drive to St. Martin Lake proved successful in the hunt for gators to photograph. They are unique critters that I enjoyed watching from the window of a truck. Oh yeah, the cypress trees with their knees exposed and hanging with Spanish moss where also a sight for Deep South newbies. One final drive to see what I believe is a type of agave that my son had noticed and couldn’t wait to show me. You can see from the picture that it is ginormus – taller than the house! If anyone knows what this monster is, please tell…

Growing Right Along

May was a busy month in the garden. We (okay, I) had projects galore. After a huge arbor, expansion of my "hobbit" house garden shed, including a living roof and a new kitchen garden, I have promised my husband no more "Cindy projects" for the rest of the year (pray I can keep my promise).

The kitchen garden consists of nine raised beds in the front side yard. Three made out of concrete blocks and six are untreated pine which I stained a cedar color on the outside to match the fence and blend a bit.

With the help of some great friends and my son Trevor we hauled composted horse poop (manure for you technical gardeners) and filled the beds 3/4 full then topped them off with leaf mulch. I worked in some wood pot ash since we had such an abundance from our newly installed wood stove.

Planting took place around the middle of May. I grew many of the plants in my greenhouse and purchased some from my neighbor, Joe Toni of Green Valley Greenhouses. As you can see everything is growing right along.

I am harvesting sweet banana peppers and some of the tomatoes are the size of golf balls. I'm trying to recycle materials for trellising beans, cucumbers, gourds and mini-pumpkins without looking too tacky...after all this garden is in our front yard.

I found a metal arbor at a yard sale and have installed it as the entrance and have lots more to do. I'm planting sunflowers, herbs and cut flowers to add color and encourage beneficial insects to stop and munch on any plant destroying suspects and pollinate.

Plus I want it to look as nice for neighbors and passer-bys. I have met a couple of neighbors who stopped to looked and compliment. A biker passed by yesterday and yelled "beautiful garden" which was very encouraging...especially when a neighbor told another neighbor my garden looked like a cemetery with cute little plots. What do they expect from a 'cracked pot gardener'?

Kitchen garden as of June 2nd...

The Cracked Pot Herb Book