Sunday, June 24, 2012

Watering Garden Plants

Regular watering is at intervals is better for plants than daily watering.

Ozarks Gardening
Jim Long Copyright 2012

How You Water Your Plants, Matters

We’re all watering our gardens, coaxing them to produce, worrying when the tomatoes and beans wilt in mid-afternoon. Did you know that the watering method you use, can make the difference in success or failure?

One of our friends who visited our Garden Open House this past weekend mentioned that he’d been measuring the amount of water a tomato plant in a 5 gallon bucket uses in a day’s time. He’s determined that a tomato plant with tomatoes on it, uses nearly a gallon of water a day, through growth of the plant and respiration through the leaves. That means tomatoes in the ground require regular watering, too.

But there are ways of watering that help plants - regardless of what plant we’re talking about, be it tomato, pepper or hydrangea - and there are watering methods that can do damage. For example, using one of those hose nozzles that work great for washing your car, to water plants, is a waste. Spray nozzles, aimed at the leaves of a plant, do little for the roots of the plant. I’ve seen gardeners who like to go out every evening with the hose and spray nozzle and “wash down” the plants. While it may make the gardener happy, it does little for the health of plants, and can actually do damage.

Plants (in the ground, rather than potted plants) do best when watered every 4-6 days and allowed to dry out in between. That forces the plant to send roots deeper, which helps protect the plant. When watering is done, there needs to be enough water at the base of the plant that the soil is wet for 6-8 inches deep. Heavy mulch helps hold the moisture in place, as well.

Tomatoes, peppers, roses, dogwoods, herbs such as bee-balm (Monarda sp.) can all develop any of several fungal diseases when spray-watered late in the day. Wilting diseases on tomatoes is made worse when the leaves are left wet before nightfall. Watering the foliage of roses helps insure you will have black spot on the leaves. Powdery mildew on many plants often starts with wet leaves in the evening.

How best to water? I recommend watering plants late in the day, using a water wand (Dramm Watering Wand - those colorful, long-handled watering tools with the shut-off handle, about $17- $20 at stores). Aim the water only at the base of the plant for about 2 minutes, move to the next plant for 2 minutes, then back to the first. You want the soil wet down to at least 6 inches. If in doubt, dig down and see how effective your watering is. Do this about every 4 or 6 days. If you prefer to water your garden with a lawn sprinkler, do it early in the day so the leaves have a chance to dry and don’t water every day.

Happy gardening!

Tuesday, June 12, 2012

Touring Other Gardens This Summer


It's fun to see what other gardeners are growing.

Part of the garden at Long Creek Herb Farm.
Many towns and cities around the Ozarks host tours of historic homes and gardens in spring and early summer. We host our annual Long Creek Herb Farm’s Garden Open House every year in June. This year, the date is Saturday, June 23, 9:00 to 3:00 and there’s no charge for touring the garden on that day. Tour the gardens, ask questions and meet other gardeners. (Call ahead for directions: 417-779-5450).

Following is a listing of some of the fun events built around agritourism and gardening you might enjoy across the Ozarks. You can also do a Google search for “agritourism Missouri” or “garden tours Arkansas (or Missouri),” and find lots more.
Learn new methods for growing, or controlling insect pests.

Hermann, MO, tours of historic homes and gardens: hermanngardentours.com/
MO Botanic Gardens, year around including their famous Japanese Gardens and Kids Gardens: missouribotanicalgarden.org/
Evening Shade gardens at the Soap House near Osceola, MO
Off the Beaten Path, Eureka Springs’ annual tour of gardens, was in late May. But any time of year you can stroll the streets and see the well-kept, historic gardens. Tour especially the beautiful pocket gardens at each of the historic springs around the city.

P.Allen Smith Gardens, by reservation: pallensmith.com/garden-home-retreat/visit

Newly planted gardens around the recently-opened Crystal Bridges Art Museum in Bentonville, AR: crystalbridges.org/

Botanical Garden of the Ozarks, Fayetteville, AR: bgozarks.org/
Arkansas Governor’s Mansion tours: arkansasgovernorsmansion.com/tours.html Arkansas State Fair, Oct 12-21: arkansasstatefair.com
Springfield-Green County Botanical Center, with lots of activities and classes, Springfield, MO: ozarksgardens.com/



Missouri State Fair, Aug. 9-19: mostatefair.com/
Washington County Home Grown Farm Tour, Aug. 25-26: washingtoncountyfair.com/
Southeast MO District Fair, Cape Girardeau Fair, Sep 8-15: semofair.com/
Ozark Empire Fair, Jul 27-Aug 4:  ozarkempirefair.com/
The official AgriMissouri car.

AgriMissouri has a great website which lists lots of agri-tourism sites around the state including agricultural festivals, farm tours and lots more: visitmo.com/Agritourism


Why not visit a farm, garden or farmers market this season and see what other gardeners are growing? See what’s happening in my garden this week at: jimlongsgarden.blogspot.com and read more at jimlongscolumns.blogspot.com. Happy gardening!

What Makes a Successful Farmers Market?

A thriving, robust farmers market is an asset to any community.

Farmers markets date back to the beginnings of our nation. Often the market was informal, simply a gathering of farmers who drove their team and wagon to the town square and sold their excess produce. The historic Soulard Farmers Market in St. Louis is the oldest continually operating farmers market west of the Mississippi River, dating to 1779. East of the Mississippi, there were even older established markets in the East.


After World War 2, at the beginning of the Baby Boom, grocery stores sprang up in newly built communities and farmers markets slowly faded away. But in recent years there's been a remarkable resurgence of the farmers market model and many communities have embraced and encouraged these markets in their area. It's evident, though, as I travel around the country visiting markets, that not all farmers markets share the same benefits. I've visited farmers markets in many countries, as well, and all share most of the same elements of our best ones in the U.S. I decided to make a list of what elements appear to go into making the most successful farmers markets. My survey isn't precise, it's simply my own observations based on visiting a lot of markets in many states.

Water for vendors and visitors.

First and foremost, the most important element I found in a successful market, is how enthusiastically the city itself encourages the market. I visited several small town markets and the ones that struggled the most and had the fewest vendors, all voiced one opinion: the city where the market was located was barely tolerated by the city government. In some instances, the city had made finding space difficult, insisting the market take the worst spots in town and changing every year where vendors were allowed. Some small towns required expensive permits. However, cities that offered encouragement and welcomed the vendors, had the most thriving markets.

Here's my list of what it takes for a successful farmers market in a community:

1- Encouragement from the city in the way of space for the market. That includes simple things like giving vendors a predictable space, year after year, where shoppers can find them and that is cordoned off so that traffic doesn't present danger to shoppers. Having restrooms open and available for vendors and shoppers is important. Vendors having access to water, both drinking water and for watering their plants during the hours they are selling, is equally important. It was startling to see how many towns with struggling markets, closed their restrooms on weekends, and wouldn't allow access to water. Making vendor fees and applications simple and easy, is also important. When a city tries to price the vendors out of business in the hope the market will go away, is detrimental to all, including the city.

Market location and signs are important.

2- Help from the city with advertising the market, with city businesses taking advantage of the increased traffic flow to the market. Something as simple as letting the market organizers use the city photocopy machine for flyers, can be a big help. Groups such as Rotary, Lions, Elks and others, giving some encouragement can be vital, as well. When civic organizations were involved and told their members about the good things the market was doing for the community, it was always helpful.

Some civic groups get involved in the markets with selling their cookbooks, encouraging new members to join, such as art guilds and neighbor-to-neighbor groups like Welcome Wagon, and find that farmers markets are an excellent way to bring in new volunteers.

Wide assortments of produce entices customers, like these purple and yellow cauliflower heads.

3- Local businesses supporting the market, even in small ways. I participated in a market last year set up on a town square. There were about a dozen vendors with fresh produce 2 days a week. Within the square were 6 restaurants and not a one of the owners or chefs ever bought a single item. People who shopped there were seen by businesses as "blocking traffic" and an irritation to the store owners rather than seeing the increased traffic flow as an asset. (In one town I visited, businesses put up signs on their entry doors, "Restrooms open only for our customers" to prevent market shoppers from going inside).
A diverse population of races, age groups and education levels is a positive thing.
4- A diverse, multi-generational population. Retirement communities and tourist towns seems to struggle the most with having successful farmers markets. Farmers markets bring in younger, well-educated shoppers who see the importance of local, often organic food and want to support area growers. 

Resting places for shoppers to rest and visit are important.
Here are a few additional elements I found at recent markets that are also helpful. Drinking fountains in the area, operational and turned on. Seating areas for shoppers - this can be as simple as benches, walls, anything where shoppers can rest and visit. Space and encouragement for entertainers. The market in Fayetteville, AR (Tuesdays and Saturdays) gives space on all 4 sides of the square for budding entertainers to have an hour to play, sing, juggle, etc. Access to restrooms is important, too. Encouragement for shoppers to bring their dogs, with signs reminding people to clean up after their dogs gave opportunity for shoppers to spend some time with their pets in a social setting.

Encouragement for young musicians to try out their craft.

At one market I found the County Extension Office with a booth and table, with garden insect displays and someone on hand to answer questions about garden bug pests. I found the Humane Society with a booth, and dogs on leashes, looking for adoptive homes for their animals. Politicians, too, had booths to answer questions about their platforms and meet prospective voters.

Shoppers of all ages.
Humane Society introducing pets to prospective new owners.

Allowing beverage and food vendors is important, as well. The best markets I've seen, all had a coffee/beverage booth so shoppers could linger and visit over a cool drink. Food sampling at the bakery booth was allowed and the fruit vendors had little covered sampler displays where you could taste apples, peaches, etc. before deciding to buy the item.

Encouraging kids is just good business for any town. After all, they grow up to be your customers!
This enterprising young man had his own booth, selling his marshmallow guns.
Another important element was activities for kids. The best markets that I visited, in California, Michigan, Texas, Kansas, Oklahoma, Arkansas and Missouri, all had something that made it fun for kids to come. Games, demonstrations, crafters who showed kids how to make something, all made for a total family environment that made it fun for everyone.

Vendors make it fun for people to shop with them.
Farmers markets are here to stay. Some towns and cities struggle to have a market. Memphis, TN, for example, has a small market given its population, while Fayetteville and Bentonville, AR both have large and thriving markets. Branson, MO, with 7 million tourists a year, struggles to have more than 3 or 4 vendors and each year the market is in a new location so it's almost impossible to find (even for us locals). Springfield, MO has 3 thriving markets and is about to build a permanent location for a market. Small towns across the Ozarks attempt to have markets but the ones that succeed, all have the backing of the city, the community and local businesses. It's exciting to see these markets as they grow and become permanent parts of their communities.
Mark Cain of Dripping Springs Farm near Huntsville, AR sells cut flowers.

Visit my website to see the books I've written on herbs and gardening. It's salsa-making time, you might enjoy my Sensational Salsas book this summer!

Wednesday, May 23, 2012

Buy Local, Buy Fresh

Most states have buy fresh buy local programs to promote agriculture.


The local foods movement seemed like a fad just a few years ago. Mainstream media and the general public basically relegated local foods advocates to a few, “radical tree-hugging, barefoot hippies,” as I heard one person declare. Well, no more. What may have once been a fad is now a national cultural shift in thinking about food sources. Food recalls and food scares for items like spinach, lettuce, tomatoes and eggs in recent years, has awakened people to the need to know the safety of their food and who produced it.

Reeds Spring farmers market is an evening market with entertainment.

I became keenly aware of how big a change this movement had become when I was a delegate from the U.S. to the first Slow Foods Conference in Turin, Italy in 2005. Gardeners, growers, artisan cheese makers and lots more, came to the conference to share how they were making a living selling to local consumers. Five thousand delegates attended that year and the conference grows larger every year.

Fresh vegetables and herbs, picked the day you buy them.

The garden interns we host at Long Creek Herb Farm each year are mostly in their 20s, young people who are intensely interested in where their food comes from. They come to learn how to grow food without chemicals, they want to know how to grow food to feed themselves and their families. Many would rather go without a food item than to buy it from a big box store.


Fresh flowers are big sellers at farmers markets.

Farmers markets are the meeting place for local growers and local consumers. Most markets won’t allow imported produce - whether it’s imported from over seas or simply grown on big production farms two states away. Many farmers markets require organic certification to even sell at their market. The advantage for consumers is we know our supplier. If you buy from a chain store, you have no idea if the produce you buy comes from China or South America or what chemicals were used. You might learn a week after your purchase that the spinach you bought was recalled because of botulism. But if you bought your spinach from a vendor you know at a farmers market, you know how he grew your produce. You know he uses ethical means of growing and washing your produce because it’s in his interests to see you again the next week. The food you buy from him is the same food he feeds his own family.


There are more farmers markets across the Ozarks this year than ever before. Increasingly the big box stores are getting in on these changes. Wal-Mart and Sysco, the world’s largest retail store and the world’s largest food supplier to restaurants, have both started adding organic produce and locally-grown foods to their food lines. Consumers have demonstrated they will buy from local producers if it is available.

Young tomato grower at Reeds Spring Evening Farmers Market.

Every time you buy from a local producer, whether at a farmers market or through CSA (Community Supported Agriculture) you are helping keep local money in your community. You are also helping farmers continue to produce high quality, healthy food that is safe to eat. Support your local growers by shopping at area farmers markets!

Wednesday, May 16, 2012

Why is Lavender So Popular?

Lavender flowers.
In researching the Top Ten Most Popular Herbs in America in recent years, I was amazed to find that lavender is the number two most popular herb for gardeners. That surprised me simply because I don’t know alot of people who actually use lavender. Most people seem to grow lavender just to have it in the garden.
Lavender needs to have well-drained soil to be happy.

Lavender is hardy in Missouri and Arkansas, not marginally so, but fully, totally hardy, provided you live by lavender’s rules. Lavender needs good drainage or its roots rot. That means grow it on a berm or in a raised bed. Don’t dig around lavender, it has very shallow, easily damaged roots. Don’t put a heavy mulch around the plants - pine needles work exceptionally well. Give the plant some garden lime each spring, and be sure to prune lavender back by at least half in February or early March. Lastly, stick to Hidcote or Mustead, both reliably hardy lavender varieties.

So if lavender is the number two most popular herb in America, what can you do with it? First, there’s the seasoning blend named Herbs de Provence, once connected to that region of France and containing lavender, savory, fennel, basil and thyme. It was used to flavor grilled foods, meats and fish, as well as in chicken stews. Maybe lavender is better known now as an ingredient in ice cream and cookies. Our lavender is in bloom here at the farm this week and I’ll be making cookies. Here’s the recipe:
Lavender cookies are so good you can't eat just one!

Jim's Lavender Cookies
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup additional sugar
Preheat the oven to 375 degrees F.
Combine 1/2 cup sugar and 3 Tablespoons fresh or dry lavender flowers in the food processor and pulse blend until the flowers are well chopped. Set aside.

Cream the butter and 1 cup of flour in the food processor until the sugar is well dissolved. Add the remaining ingredients, including the sugar-lavender mixture and pulse blend just until the dough is mixed. Roll out the dough in tablespoon-sized balls in your hands, then roll that in the reserved sugar and place about 2 inches apart on baking sheet. Bake for 8-9 minutes, or until the edges begin to brown. Bake a minute longer if you like dryer cookies, or take out at the 8-9 min. mark for softer, chewier cookies. Makes about 16 cookies.

For more of my recipes Join my recipes blog and for weekly gardening stories and information, sign up on my garden adventures blog http://jimlongsgarden.blogspot.com. (Of course you can visit without signing up, but I'd be honored if you'd click the "Join this blog" button).

Wednesday, May 9, 2012

Growing Better Basil

Spicy globe basil, left and Thai basil center.
From two nationwide surveys I conducted, basil has consistently been the top selling herb in the United States for the past 20 years. I surveyed both wholesale and retail nurseries and seed companies, first in 1989 and again in 2009, and my book, Growing & Using the Ten Most Popular Herbs, was the result. Basil remained at number one in both surveys.

Sweet basil, the most common variety.

Many people think of basil as simply a generic basil, as if all basils were alike. I grow around 12 to 14 basil varieties each year, and each has a different flavor and use.  Sweet basil, which is the generic basil most people think of, is good for spaghetti sauces and pizza. Lemon basil, and its cousin, lime basil, works well on grilled shrimp and in pesto for grilled fish. Thai basil is perfect for Thai cooking, and ruby or red ruffles basil is better for making vinegars, jellies and sorbets. Lettuce leaf basil produces extra large leaves that are good on sandwiches or in salads, just like you would use lettuce.


Thai basil is delicious with Thai foods, shrimp and chicken dishes.

Regardless of which basil you grow, there are some basics that help your plants produce well. Basil requires a full day of sunshine to grow well, meaning, 6 to 8 hours, or more. Since basil plants are also decorative in the landscape, you can plant several plants among your landscape plants. Spicy globe basil, for example, stays in a perfect round mound and looks good all summer.

Basil plants can look great in the landscape. This is a curly-flower Thai basil.

The flavor of basil will be best if you keep the plant clipped. I’ve noticed people who plant one single basil in a pot on their patio, then are afraid to “hurt” the plant, so they’ll timidly pull one or two leaves to use. Basil responds well to getting a haircut. Don’t you feel good after you’ve had your hair cut or fixed? I’m convinced that basil plants like that, as well. Every two or three weeks, take a pair of scissors and give the entire plant a really good haircut. The flavor of the leaves will be much better.


Variegated Sweet Aussie basil, better for landscape than cooking.

Since all plants have a genetic goal to bloom and set seed, when that process starts, the chemical make-up of the plant changes. If you allow basil to start blooming, the leaves will become bitter. Keep the flowering tops pinched out and the flavor will be noticeably  better. If your basil plants are already blooming, trim them back by one third all over so they will go back to producing better tasting leaves.

Basil-tomato salad, served in homemade cracker bowls.

There’s no perfect way to preserve the taste of fresh basil, but several methods come close. You can dry basil leaves slowly and on the lowest heat setting in a food dehydrator. You can chop the leaves and freeze them in water for adding to soups and sauces later. Or you can make pesto and freeze it in ice cube trays.

Basil Pesto for Freezing
4-6 cups basil leaves, moderately packed
1 cup, approx, olive oil (buy the good olive oil for this)
4 tablespoons walnuts or almonds, or pine nuts if you wish
6 cloves garlic
1 tablespoon Fruit Fresh or 1 T. fresh lemon juice (not the bottled kind)
Salt to taste

Combine ingredients and process in a food processor, scrape out into ice cube trays and freeze. When frozen well, remove from trays and put in Zip-loc bags.
 
When ready to use the pesto, let thaw and add grated Parmesan or Romano cheese, or equal portions of each. Or you can drop into sauce or stew without adding the cheese.

When cooking with pesto:
For soups, add in the last 5 minutes of cooking, otherwise the basil may taste bitter.
For chicken dishes, such as baked chicken, put the pesto under the skin of the chicken and bake at no more than 325 degrees to preserve the flavor of the pesto, and to make the chicken tender.
For use on bread, add a bit of extra cheese, spread on French bread and broil under the broiler until bubbly and eat while still hot.



For homemade cracker recipes, go to my website for my book, Easy Homemade Crackers Using Herbs. More of my recipes for using herbs are in my book, How to Grow and Use the Ten Most Popular Herbs.
Happy gardening!

Friday, April 13, 2012

Potato Beetles

Adult potato beetle.

Ozarks Gardening
Copyright 2012, Jim Long

The Colorado potato beetle is a major pest throughout most of North America. It was first recognized as a pest in 1859 in potato fields in Colorado. The beetle had previously only grazed on buffalo bur, a distant potato relative. But when pioneers who moved West, began planting large fields of potatoes, the beetle adapted to the increased food supply. In the wild, the beetle had to travel up to a quarter mile to find buffalo bur plants, but with the new fields of one crop, the potato, it had only to hop from plant to plant. By the mid-1870s, the potato beetle had expanded its range (at the rate of 85 miles a year),  all the way to the East Coast.

The arrival of the potato beetle caused farmers and gardeners to search for ways to control the bug. An infestation of potato beetles could wipe out hundreds of acres of potatoes in ten days. There were all sorts of inventions, mixtures and unsuccessful attempts at finding a solution. It was only by accident that a gardener who was painting his house, and probably in frustration at the beetles, threw the remains of his house paint on beetle-infested plants. The bugs died! The ingredients in the paint included something called, “Paris green,” an inorganic compound that was commonly used in wall paper, artists’ paints and house paint. Soon chemical companies were providing Paris green to farmers, to be mix with water or dust directly on to the plants. Within three or four years the beetles developed immunity to the poison and lead arsenic was added. Both compounds are highly toxic to other insects including ones that are beneficial in the garden, as well as dangerous to birds, wildlife and most specifically, to the humans who dusted or sprayed the plants (and to those who ate the potatoes later).
Potato beetle larvae, eating leaves.

The cycle continues to this day, with chemical companies readjusting their formulas about every three years as the beetles continue to evolve resistance. One method that large-production potato growers use, is to use an assortment of different pesticides, week by week as the season goes along, trying to stay ahead of the beetles’ adaptations and resistance to the other formulas. Today we know how dangerous lead arsenic and French green compounds were, but many of the newer formulas may prove to be as dangerous.
Larvae cluster together and devour leaves, sections at a time.

Home gardeners can easily prevent potato beetles from being a problem. My method of early planting of potatoes in late January to early February, always misses the emergence of the beetle. By the time I’m digging my potatoes, the beetle is just hatching out and searching for potato plants. But gardeners who planted later, combined with the abnormally early season, will likely experience potato beetles. In small numbers they don’t pose a problem and it’s easy to pick the beetles off by hand and drop them into a bucket of soapy water. Spraying isn’t necessary. To prevent them becoming a pest, be sure to plant potatoes early in the year next season.

Happy gardening!