Wish I could say my pumpkin patch did great this year. Wish I was carving pumpkins for Halloween, smack dab in the garden. But I can’t and I won’t be. The bugs in my neighborhood are celebrating, instead. I swear I’m gonna start using screen in my garden. Living against a beautiful backdrop of nature does not ensure a flourishing garden—quite the opposite. It provides cover for the bugs that are stalking and munching your plants.
If only pumpkins weren’t so tasty, with beautiful blooms and wide, flat, yummy leaves. But they are. Now, if you’ve got pumpkins in your garden, I know exactly what to do with them. Make pumpkin pie!
Me? I’ll be using the store-bought pumpkins from you’re my porch step. Don’t bother tossing them into the compost pile. Instead, cook them! Roast the seeds, bake the flesh and okay, I guess you can compost the skin. More
My kids are, most definitely. Me, too. With a garden 40 ft. X 100 ft. the weeds can get a bit crazy. I’ve instituted the use of heavy black paper to cover by beds between plantings, which cuts down on the time spent pulling those rascally weeds, but what about the beds where I’m actively growing?
They still need weeding. The solution? Corn gluten. It’s all-natural and the perfect organic solution to weed prevention–prevention being the key word.
Corn gluten meal contains naturally occurring substances which inhibit the growth of the seed’s tiny feeder roots. This causes the weed seedlings to die before their roots ever have a chance to become established. Also, many products sold on the market contain nitrogen, which makes them a good fertilizer, too. Best of all, corn gluten is safe for children and pets.
The only downside is the solution doesn’t come cheap. A 25 lb. bag will run you around $35 and you must apply liberally to gain the full effect, as shown above. You could even stand to apply heavier than I’ve done, but you get the idea. Liberally means a lot. However, this stuff works.
So if you have established plants in your garden, weed the area well and then sprinkle corn gluten around them as a weed preventer. If they’re only seedlings, I’d wait a bit, continuing to pull weeds by hand until the plants are of decent size. I once had a batch of okra and although I didn’t apply the corn gluten very close to the babies, it still worked to prevent their growth.
Look forward to hearing about YOUR experience!
So I’ve been reading up on stomach acid and the accompanying problems associated with the same. Seems all these antacids we’re taking might not be the best route. As a woman who prefers natural healing over pharmaceutical, I thought I’d delve into the issue a bit more and search for a food remedy. If you’re a follower of my blog, you know there are ties between what we eat and health issues we encounter so for me it’s a no-brainer do the research. I discovered some startling facts. While it’s easy to understand the effects of fast food on a body, how about tomatoes?
They look good, taste delicious, but did you know they can aggravate the condition commonly referred to as of GERD? Onions, too. Who knew?
Not me. Chocolate isn’t recommended for those suffering from the condition either. What a bummer. HUGE bummer. Alcohol exacerbates the condition, too. Bye-bye wine!
Anyoo, I began my research because I’ve been having stomach acid issues of late. While I’m not sure exactly what’s going on, I think I’ve narrowed it down to the onset–a three-week period of time when I took a daily NSAID for back pain. Doctor told me to take an antacid with it, but I didn’t listen. Remember, I don’t like to take meds, so unless I NEED it, I don’t take it. Apparently I NEEDED it to combat the effects of the NSAID on my stomach lining. Moral of the story: Ask more thorough questions. (My doctor’s gonna love that!) More
As I age, I find I’m riddled with aches and pains. And I’m stumped. What the heck happened? I look like I’m in shape. I eat healthy. I exercise. What’s going on?
My first impulse is to scream and whine and jump up and down, screeching “This isn’t fair! I’m too young for this!” While I might feel better afterward, my family would be peer at me quizzically whispering, “She’s done it. She’s finally gone over the edge.”
Hmph. So much for sympathy from the ones who love me. On a positive note, it would behoove me to remember that aches and pains and old age beat the alternative. I’m alive. I’m having a good time. So what if I have to bend over and stretch every now again (careful–the lower back discs can’t take too much of it) or slowly ease my way out of bed in the morning (so I don’t pull something on the way out). Once I get warmed up, I’m good to go, ready to hit the ground running!
But with age, I feel I’m growing in wisdom. Granted this is a highly debatable subject among my inner circle but I’m going to ignore debate and share a little secret. Eating healthy is a mindset. It’s an attitude, one that seeps into your behavior and becomes your lifestyle. I never feel deprived, I never go without–eating the occasional danish helps, the surprise donut from hubby–but sometimes I find myself asking, “Can I do more?” More
As my pumpkins grow, I want them to be comfortable. Cozy. I want them to stretch out without encumbrance. The easy solution is to keep adjacent rows clear and “open” with my handy-dandy black paper. This prevents the vines from running into other plants. Easy enough, but I’m afraid it might overheat my sweet baby pumpkins. As an alternative, I’ve planted my pumpkins in the end rows next to the grass borders, giving them plenty of room to spread. Grass is nice and comfy, right?
But my grass is filled with weeds, weeds that grow tall and fast. From experience, I’ve learned the two (pumpkin vines and weeds) are incompatible because as your vines grow and the grass grows, your pumpkin leaves get overwhelmed by the mess growing up from below. You can’t mow under them. You can’t clip the weeds free. Last year at the school garden, the kids and I placed lattice beneath them which seemed to help, but I don’t have enough of the stuff for my home garden. Remember, we’re talking 100 ft. X 4o ft. That’s a lot of lattice! More
School is back in session and it’s time to get our youngsters out of the cafeteria and into the garden–their very own school garden.
From aphids to zinnias, beets to watermelon, children can gain a wealth of valuable knowledge from participating in a garden, but they need guidance. And who better to guide them than you?
“Me? But I don’t have time for a garden.”
Of course you do—you simply don’t realize it yet! Gardens don’t have to be time-consuming. Nor do they have to be stressful. I mean, where in the garden manual does it say you must sacrifice every ounce of your free time and sanity for the sake of growing vegetables? More
The fall gardening season is upon us in Florida and that means I’m ready to tackle tomatoes, figuratively speaking of course. You want to be gentle with these babies, careful. Unless you’re using one of those upside down bag “thingys” and then—all bets are off. From what I understand, you can’t kill the things when growing them in those contraptions!
But I’m an in-ground gardener, doing things the old-fashioned way. Now that it’s time to start my tomato sprouts it’s time to share a little secret, the secret to beautiful, healthy, blossom-end rot free tomatoes. Epsom salts and eggshells. Yep, just mix some crumbled eggshells together and Epsom salts into your potting mix and you’re good to go!
This disease is the result of a lack of calcium. Calcium’s most important function during the crop fruiting stage is its role in cell wall/cell membrane stability. If Ca is deficient in developing fruits, an irreversible condition known as blossom-end rot will develop. Blossom-end rot occurs when cell wall calcium “concrete” is deficient during early fruit development, and results in cell wall membrane collapse and the appearance of dark, sunken pits at the blossom end of fruit so this blend does wonders to give your plants a head start. The magnesium helps plants grow bigger, heartier tomatoes but go easy. Too much Mg can cause trouble, too. More
And I don’t mean as in “trends” (because gardening is ALWAYS in style :)) but temperature. I mean, it’s seriously hot out there, dehydration worthy heat stroke-inducing hot. Gardening in Florida during July and August is not for the meek, the weak or those otherwise interested in vacation. Now this isn’t to say there aren’t plants that will tolerate it because there are–plenty! Okra, peanuts and peppers love the heat. Sweet potatoes and sunflowers soak up the sun like candy, but me?
Not so much. I have to admit, summer is not my favorite time in the garden. I still plant and grow, but it’s the weeds that really have me singing the blues. They’re everywhere. It rains, they cheer. It doesn’t rain, they hold tight until it does, and here in Florida, they won’t have long to wait. It’s a cycle. Reliable, predictable and important to note. Why?
It’s essential to know your limitations. I for one have decided to dial back on my summer garden. I hate to do it. It feels like I’m quitting–and I’m no quitter–but at some point you have to accept reality. Same as the aches and pains I’ve come to accept as part of the aging process, the temperature outdoors this time of year is plain too hot for me to enjoy the process. Sure I could wake up and head out early to beat the heat, but that would interfere with my coffee time. Course I could always wait until dusk, but the kids tend to get hungry around then and I’m on dinner duty. More
Summer is not the time to be gardening. Not in Florida, anyway. It’s the time for vacations with the kids, days at the beach, the lake, a friend’s house. Summer is too hot for gardening in Florida. Pretty much too hot for anything but water fun! However, I’m a year-round gardener which means there’s ALWAYS something growing in my backyard. And I’m not talking grass, I’m talking edible. :=)
Sweet potatoes love the warm weather and grow all summer long to deliver a bounty of golden goodness come fall. These babies are sprawling into the beds on either side where I have dutifully made room for them.
Okra is another plant that loves it sunny and hot and as you know, this year I’m playing around with a new variety! Red Okra, of the “Billy Bob” variety (the name still makes me smile.
My Valencia peanuts are thriving, burrowing away so that we may have peanuts to boil come football season. You have tried my Southern Boiled Peanuts recipe, haven’t you? More
Who’d a thunk it? It’s pretty neat, though, don’t you think?
We went out to clip our standard fare green okra (Clemson Spineless) this morning and lo and behold, our red variety have been sprouting up a storm! (Yes, you caught me. I’ve missed a few days of visits.) It’s a Billy Bob variety (and no, I’m not kidding) that apparently thrives in our warm Florida climate.
Gazing at these ruby beauties up close and personal, you know the first thing my son and I had to do was taste them.
Guess what? They taste the same! Can’t wait to see if they cook they same.