It's Been Awhile, But...

It's been awhile, but the best part of the year in GA starts in the Fall so we'll actually be taking on some more project (plus, the baby, #4, is 1 yr old now).  Some say it gets too cold, but they're accustomed to the heat.  Since we are originally from MN, the "Winter" here in GA is more like "Fall-Spring" and the weather is highly tolerable and enjoyable (even when it gets in the teens).

To catch up, here are some related posts I've placed at my other site:
Stump Experiment, Part I

Stump Experiment, Part II

This Week Some Planning

It is the middle of February here in GA and I wanted to let you know what we are up to this week.    Yesterday, I took some time looking through seed catalogs planning out a few plants to purchase in terms of permaculture (perennial plants that keep giving that will be apart of our landscaping).  We already have 3 dwarf apple trees, but want to expand into a larger supply.  I ordered 2 more gala apples from Burgess Seed Co because they were half off for 4 ft trees ($14.95, not a bad deal!)  I also ordered 20 crows of asparagus, a mulberry bush, three grape vines and 4 trumpet climbing vines to plant on the south wall of the house (heat absorber).
  I ordered a bunch of seed from Bountiful Gardens as well: millet, amaranth, einkorn wheat, burdock, borage, two types of clover and French sorrel.  Most of these are being grown to feed chickens and goats, but can also increase our own food supple.  The sorrel and burdock as also perennials and should continue to grow for years even after being cut back. I am very excited about this years growing season!

Seed Starting Basics

Seed starting can seem disappointing to many, I know it was my first time.  Weak, spindly plants often died right away or during transplant.  I have learned a few things in the past couple of years on how to get a decent plant from seed, but the first thing I learned was the Native American Rule of 4.  I cannot remember where I heard it, probably one of the many documentaries I have watched, but it goes something like this:
 - if you are gathering food (or planting a crop) plan 4 times the amount you think you might need.  In gathering, you would take some (1), leave some for someone else (2), leave some for animals (3) and allow some for bugs and disease (4).  If you plan for more, you won't be so disappointed to lose a few!

  Choosing good seeds really is not too hard.  Select with a reputable seed company to ensure decent germination.  I have had the best luck with Johnny Seeds, Baker Creek Heirloom Seeds, and Bountiful Gardens.  Johnny Seeds will tell you on the package the germination rate, most of which are above 90%.  I love Baker Creek and Bountiful Gardens, because they only sell heirloom, non-GMO seeds.  Also, Bountiful Gardens sets up their catalog for the purpose of growing in a bio-intensive way (small space, large yields).  Each of these companies have free catalogs they can send, or view them online.
  I start my seeds in 72 cell flats bought at any store for about $5.  I have 4 and have reused them for 3 years.  Just be sure to wash them in a vinegar water solution between planting to kill any disease that may be present.  Note, do not use terracotta pots for seed starting.  The clay draws moisture away from the soil and the seed will not germinate well.  With that in mind, you can use just about any other kind of container to start seeds.  Our first year, I used an egg carton with egg shells cut in half, filled with soil to start beans and it worked just fine.  I prefer the 72 cell flats because of 'the rule of 4', I can fit more potential plants into the flat.  For example, last year I started with 72 tomato plants in a flat, about 64 grew to be transplants (plant with 4-6 true leafs)and at least 5 plants died during transplant, which left me with 59 tomato plants.
  You can use a variety of soils mixes or even straight up compost to start seeds.  I like to fill each cell with half potting mix at the bottom and top it off with seed starting mix at the top.  I do this because the seed starting mix holds moisture well and is suited for optimal germination.  I put regular potting soil at the bottom because I leave my plants in the cells until they are ready to transplant directly into the ground.  It also saves money since seed starter costs more than potting mix or soil.
  When it comes time to plant your seeds, fill the container and wet the soil first allowing time for it to soak and drain.  Then, plant the seed as instructed and give it another short shower.  A good rule of thumb with watering is the water should dissipate after 3 seconds.  This way you know you have excellent drainage.  Next, you want to cover your container with plastic wrap or a plastic lid that comes with some flats.  This will create a little greenhouse to hold moisture and heat in (I usually set my flats on top of the refrigerator for extra warmth, just be sure to check every other day for sprouts.)
  The majority of plants germinate best around 70 degrees and then can tolerate temps between 60-75 for the best growth.  This is just an average however and there are many cool season plants that can be directly sown into the ground when temps are between 45-55 degrees (peas, lettuces, spinach, radishes and cole crops.)
  Once the seedlings poke through, they will need a light source.  I have rigged up a wire bookshelf with a couple of under cabinet style florescent lights to give my seedlings a good start. The shelf I think was about $15 and the lights ran about $7 from Walmart.  We use the shelf for other storage the rest of the year and only start seeds indoors in the spring.
  It is a good idea to feed your seedlings, since its only available food source is what you give it.  There are endless combinations to create fertilizer.  My first year I used Miracle Grow watered down in a misting bottle.  Last year, I used a concoction of 2 tsp fish emulsion, 2 tsp dish soap, 1 tsp whiskey all mixed in a quart of water.  I sprayed this on the seedlings every couple days to keep soil damp and it worked well (I got the recipe from Backyard Problem Solver by Jerry Baker).
  When the temps outside are tolerable for whatever you are planting, start hardening off the plants by putting them outside in their flats for a couple hours a day in non-direct light.  When the plants have 4-6 true leafs, they are ready to be transplanted into the garden.  Note, the first set of leafs a plant has are food cells and not considered true leafs.
  When you transplant seedlings, be sure to water the plants about 15 minutes prior to planting.  Also, dampen the garden soil before putting the plants in.  This will help with transplant shock.  Adding a little fertilized to the plant at this time is also a good idea.  Each plant does better with different kinds of fertilizers, so you just have to read up on it.  I also prefer to transplant my seedling after 4 pm so the plant will not be scorched by the southern sun.  I think it gives the plant time to adjust to its new home.  Remember to treat your seedlings like the babies they are and they will grow up big and strong.

Update #1 2013

  Shannon has been pretty busy since the last post (pregnant, birth, homeschool, etc.) so I'll post a quick update and let her catch up when she gets some free time.  It's almost time to garden again and we've been busy looking for trees and other plants to grow this year. 
  This year I'm giving a shot at growing tobacco.  From what I'm reading, it'll help keep pests away from other plants, it grows easily, it can be ornamental and it'll pack my pipe for a long time!  Here are some links if you're interested in learning more:
1. A great message board resource for everything tobacco related:
http://www.howtogrowtobacco.com/

2. The place where I'll be ordering seeds from.  Good prices, variety, description.
http://sustainableseedco.com

I'm a big fan of Persian plants and products, so hopefully the Shirazi (شرازی) will grow well and be tasty!

Beer / Mead Update!

We ordered some kits from Northern Brewer and the beer will be ready to bottle this weekend.  The Mead still has a month left - hopefully it turns out better than the last two batches.  They were pretty sour and harsh on the throat!

Paper mache the garden- keep weeds gone!

I read an article a while back in Mother Earth News on using newspaper to control weeds. Today I am testing this idea in my strawberry patch. I plan to keep the patch for at leas the next 4 years, so the less weeding I need to do is best. I hoed previous weeks and lay down a double layer of newspaper around the plants. It was slightly breezy today so I wet the paper as I went with the garden hose. When the strawberry patch looked as though it had been paper mached by a kindergartner I put down a layer of hay that has been composting for the past month. The paper should keep the weeds from popping through and the hay will mulch, fertilize and help to keep moisture in. I should add the hay was bedding and left over goat feed that has been well poo'd on by chickens, goats and rabbits. Hence the easy fertilizer! I will update with results in a few months.

Eating with Intention

Going back to a natural way of being encompasses every part of your life eventually. So why should it not change the way we eat? 6 years ago I was job stressed, life stressed and ate any thing that came in a cardboard box and said "healthy" on the label. I was not healthy. Chronic headaches, carpel tunnel, and IBS, not to mention the health issues I had while I was pregnant with our first 2 children.

The answer for total health and weight loss is so simple- go natural! Meats, fruit and vegetables. Can you see it in nature? Do you know where it has come from? Forget reading calorie, fats and carbs on the box, if it is in a box don't put it in your mouth.

I have to admit I was a diet junky. I have tried them all: Atkins, South Beach, high protein, low carb, weight watchers...the only sort of "life style" (rather than diet) I can say I agree with is from Weston A. Price Foundation. Natural foods, raw milk and fermented foods the way they were eaten for centuries. (For more info on this check out the book Nourishing Traditions by Sally Fallon and Eat Fat, Loose Fat also by Sally Fallon.)From a biblical point of view its anything listed in Leviticus 11 that God has told us is good and safe for us to eat.

Raising my own food has changed the manor in which I eat. Dinner used to be a rushed and mindless activity. Now however, when I look down at the chicken on my plate I am reminded of how much work went into raising that chicken, butchering it and then cooking it. It is hard to over eat and gorge yourself on food that has taken so long to grow, the same goes for any fruit or vegetable. We waste less, use more and take the time to truly be thankful for our dinner.