Local Food Blog

A Good-Bye

Sandy — Thu, 31 Jul 2008 16:14:23 +0000

As you may already know, our time here on the Webble You network has come to an end, and as of tomorrow, August 1, we will be shutting down. Thank you, everyone, for reading!

I invite you to check out Growers and Grocers, where I - and other writers - blog about local, sustainable, and eco-friendly foods (and other things). Also, please visit my personal blog, Eat Real, where you’ll find recipes and posts about real food, for real people.

Again, thanks for reading!

Warm regards,

Sandy Smith

Blueberry Blues

Sandy — Sat, 12 Jul 2008 01:59:05 +0000

Blueberry Bushes with Nets On

This year, the blueberries came in early. And I, unfortunately, missed the boat in getting the protective netsout of the shed and over the bushes. And you know what they say about the early bird . . .

Well, I don’t blame the birds. I’d choose blueberries over worms any day. And these are some gorgeous berries. Beautiful purple-blue on the outside, pale green flecked with amber seeds on the inside. Sweet, juicy, perfect for eatingout of hand or, apparently, on the wing.

Domestic highbush blueberries, like mine, don’t ask for much. But let’s face it, they’re sitting ducks for avian predators. If you have blueberry bushes, you’ll have to net them to be able to enjoy any fruit for yourself. And rest assured, the birds will find a way to get their share. Unless your nets cover your bushes from the ground in front to the ground in back and don’t have gaps anywhere, expect some of the more clever birds - crows, mockingbirds, blue jays, I’m talking to you! - to find their way under the net and back out again.

Bird Bite

Beak damage is distinctive: it looks like a bite mark made with a triangular mouth, which, of course, is exactly what it is. And birds rarely make off with a whole cluster of berries, instead pecking flesh opportunistically from whatever berries they can reach, often leaving a bunch of berries with puncture wounds.

Bird Damage

My biggest producer, a bush that boasts succulent blueberries the size of concord grapes, is the birds’ favorite, and therefore their primary target. When I pick from this bush, it’s often to a chorus of accusatory squawking and jealous cawing from the nearby juniper bushes. Since my berry bushes are different varieties and don’t all ripen at once, this one is first and most eagerly anticipated. As the berries dwindle, I typically leave a few on the branches to distract the birds from the ripening bushes down the line. I don’t know if it works, but I figure it can’t hurt.

Waiting to Ripen

A word of advice for those of you just starting out with your own blueberry stand . . . put your nets on early, as soon as your flowers drop, and make sure the nets are big enough to cover the entire bush or stand of bushes. And one more thing. Don’t hang your laundry out to dry during blueberry season.

Herbs in Containers

Sandy — Tue, 24 Jun 2008 13:09:31 +0000

photo credit: saragoldsmith

Sarah P. wrote asking for tips about growing herbs in window boxes and containers. This is a wonderful way to maintain a managable, healthy supply of fresh herbs, and if your containers are fairly small - or your interior sills are fairly large - you can bring your pots inside when the weather gets cold and have fresh herbs year-round.

Here are some tips that I’ve found helpful for growing herbs successfully in containers and window boxes:

Use a good-quality potting soil. If it’s too light, mix it with regular garden soil or you won’t be able to maintain enough moisture to keep your plants healthy.
Make sure your containers have good drainage. Whatever container you choose, be sure that it has drainage holes in the bottom. I’ve seen some gorgeous plantings in metal washtubs and loaf pans. If you want to experiment with this, pound a few holes in the bottom with a hammer and a long nail. A layer of clean gravel in the bottom will ensure that your soil doesn’t wash out.
Don’t overfertilize. It’s okay to use a plant food like Miracle-Gro occasionally (follow directions on the package). But don’t be tempted to use it as you would on flowers or vegetables. Overfertilizing may result in great masses of beautiful foliage, but it will likely be dilute in flavor.
Wateraccording to your herbs’ needs. Some herbs need more water than others. Plant groupings with similar needs so that each gets the amount of water that will help it to thrive.
Be diligent about maintenance. Pinch off your basil leaves or your plants will get leggy; trim your parsley back so it will be nice and bushy. Use, preserve, or give away the trimmings.
Some herbs, like dill, will eventually begin to yellow and will need replacing. You may wish to do a succession planting every few weeks, in the same container or another.

Best wishes for a wonderful container garden!

Growing Cilantro

Sandy — Thu, 12 Jun 2008 13:13:19 +0000

Cilantro Seedlings

Recently, Alicia G. wrote asking for tips on growing cilantro in an herb garden. As probably many herb gardeners have discovered, cilantro can be tricky to cultivate, but it such a delicious herb and so prolific once it’s established that it’s well worth the effort. So here are a few suggestions.

Cilantro in the Garden

Cilantro is one herb that can be successfully grown from seed. For best results, start your seeds indoors about six weeks prior to planting in the garden. Since cilantro has sensitive roots, plant your seeds in peat pots or newsprint cups that can be put directly into the ground with the seedlings inside them.

Ideally, space your plants 6 to 9 inches apart, in rows about 10 inches apart. They will grow in a more crowded environment, but if you can spare the space in your garden, do. Water consistently but don’t overwater. The leaves are frondy and tend to get bogged down, so concentrate your watering near the soil rather than on the plant itself.

To thrive, cilantro requires well-drained soil in a sunny location. It will self-seed, but if you want to avoid this, be sure to remove seed heads. From personal experience, I like to give my cilantro a little nutritional boost every few weeks by watering with a little added Miracle Grow. Not too much or the plants will overproduce foliage at the expense of flavor.

Cilantro can be sown directly into the soil as well. Succession plantings ensure harvests throughout the summer and into the fall, even in the Northeast.

Cilantro in the Container

Two nights ago, a terrific storm blew through our area on the heels of an oppressive heatwave. Already weakened by the heat, my cilantro seedlings, about 2 inches tall, were all but wiped out. I’m hoping for the best, but if it looks like a comeback isn’t in the picture, I’m going to experiment with seeding a container.

In the meantime, I’m planning a succession planting, in hopes of cilantro salsa by high summer.

Your cilantro is ready to cut when the plants reach 4 to 6 inches in height (anywhere from a month and a half to 2 months). Be sure to harvest at the coolest times of the day.

June in the Garden

Sandy — Tue, 10 Jun 2008 20:46:35 +0000

Marigold

Depending on what region of the country you hang your sun hat in, your garden is either well on its way to producing the first harvest of late spring (think peas, strawberries, lettuces) or finally starting to look like all those frail little seedlings you put in weeks ago just might take after all.

Here in the Northeast, we’ve enjoyed a fairly temperate spring up till now. For the past few days, however, we’ve apparently taken a plunge directly into high summer. If this describes your area, don’t forget to water consistently. Plants that are underwatered tend to be more susceptible to disease and insect damage.

For best results, water in the early morning or in the late afternoon, when the water is less likely to evaporate and tender leaves won’t be scalded by water drops on their surface.

It’s not too late to add plants to the garden in June, especially if you are planting vegetables like carrots and radishes in succession. Now is the time to plant your pumpkins and squash varieties as well.

Radishes

Wishing you had started an herb garden? There’s still time! Purchased potted herbs can go into the ground now. Be sure to give them adequate water both before and after removing them from the pots they came in. You can begin using herbs like parsley and chivesalmost as soon as you plant them. Basil can be picked as long as there are at least two sets of leaves remaining above the soil.

Chives

Strawberries in Springtime

Sandy — Thu, 22 May 2008 02:04:16 +0000

After an initially sleepy start, my strawberries are starting to waken in their little bed behind our house. Even the transplants I culled from the edges of the lawn, beneath the porch steps, under the hose reel – anywhere their adventurous rhizomes led them – have taken and are bearing flowers.

Soon the race will be on . . . will it be strawberry shortcake for us, or a berry buffet for the slugs, rabbits, and ground hogs who are keeping tabs on those pretty white-and-yellow flowers as eagerly as I am?

If you don’t have a strawberry bed but want to sample the delights of straight-from-the-row berries, why not plan a visit to a pick-your-own farm? An expedition to pick your own strawberries (or asparagus or rhubarb or whatever else is currently in season) is a great way to spend a nice spring day. Many of these farms also offer packaged goods like honey or cheese, and some even have cozy cafes where you can have a snack or a meal after you dust the earth off your hands and load your bounty into the car.

But what to do with all those strawberries? How about strawberry jam, strawberry pie, or strawberry breakfast smoothies? You’ll think of something!

Eating (Extremely) Local

Sandy — Wed, 14 May 2008 13:17:01 +0000

What could be more “local” than your own backyard? Short of growing your own garden inside your house — which, of course, is not without the realm of possibility, given the huge selection of food plants now available that are suitable for container growing — the backyard garden is the extreme version of the locavore’s domain.

Whether you’re looking to save some money on groceries, take control over what goes into and onto your produce, or just want to green up your thumbs a bit, vegetable gardening makes a lot of sense for those of us who are trying to incorporate more local, seasonal foods into our diet.

If you’re an experienced gardener, you’re probably well on your way, with early-season crops like lettuces and peas already snug in their beds. But it’s not too late to break ground and plant a successful vegetable and herb garden, even if the only green thing you’ve ever grown before is mold on the unidentifiable leftovers in the back of your fridge.

There are plenty of books out there that offer excellent, practical advice on how to get started. Take a trip to the library or bookstore and start browsing. But better yet, find an experienced gardener who’s willing to take you under his or her wing. Nothing beats a helping hand with a green thumb!

Blueberries in Bloom

Sandy — Mon, 05 May 2008 11:54:02 +0000

Spring has finally arrived in the Northeast! How do I know? Well, there are a number of unmistakable signs: $4.00 cauliflower in the local market, fliers for community gardens are popping up everywhere, and the fruit trees in my yard have burst into riotous bloom.

Talking a walk around my backyard the other evening, I was amazed at how quickly the apple trees had sprung their buds. Seems like just yesterday, literally, they were dormant and gray. The branches are now loaded with leaves and blossoms, and bumblebees were braving the twilight to investigate. Humans aren’t the only creatures that welcome the heralds of spring!

The blueberry bushes, on the other hand, are not as prolifically florid as the apple trees, I’m sorry to say. We had a great crop last summer, but this summer may prove to be an off year. I was happy to see that the most productive bushes were nicely budded, though. Five different varieties of blueberries growing in a row, and the most productive are bushes producing big, juicy berries that are ideal for fruit salads and pancakes — and birds. Before we know it, there will be nascent berries where the flower buds are now. I’m already dreaming of pancakes.

If you have a small patch of sunny soil in your yard, and live in a climate that experiences temperature in the thirties for at least a month and a half out of the year, I highly recommend putting in a few blueberry bushes. You don’t get much more local than your own backyard, and you can be in complete control of what goes into the soil and onto the plants.

Considering the harvest they yield, blueberry bushes are fantantastically low maintenance, and blueberries, at only 80 calories a cup, are considered an antioxidant Superfood and a Superfood for the brain. Blueberries are loaded with antioxidants and vitamins, and they may even help slow age-related mental decline and stave off urinary-tract infections.

In the Northeast, you can expect to harvest your blueberries in early July, but that may change due to weather conditions. Generally speaking, though, the Fourth of July is a great time to plan for blueberry desserts.

Happy spring!

Win a Reusable Shopping Bag from Earthbound Farm

Sandy — Wed, 23 Apr 2008 15:25:54 +0000

If you want to get a head start on greening your grocery bags, stop by Earthbound Farm’s Web site and take their Conservation Quiz. Score at least a 9 out of 10, and get a free reusable shopping bag!

Go ahead and check it out — follow the highlighted links on each question to read the relevant articles that will give you enough info to find the answer. You may find you’ll pick up a lot more than just a free tote. You’ll learn about viable conservation initiatives and get definitions for buzzwords like “carbon footprint” and “sustainability,” and you’ll find good suggestions for easy choices every one of us can make to help ourselves and the environment stay healthy.

While you’re there, mouse around the Web site. You’ll find info on Earthbound’s products, organics in general, and even projects for kids.

Have fun! But hurry — the bags are available only while supplies last, and the contest is over April 30, 2008.

Curry-Roasted Cauliflower with Red Onions

Sandy — Mon, 21 Apr 2008 00:34:56 +0000

As much as I’ve been looking forward to the vegetables of spring (hello, asparagus!), there are a few hearty winter staples I am reluctant to say my farewells to. Especially this particular preparation, Curry-Roasted Cauliflower, which I discovered only a few weeks ago, and which became an immediate favorite in our household. I’ve had roasted cauliflower and curried cauliflower, but the combination of the two is simply wonderful, and the vinegar adds the definitive touch.

Feel free to increase or decrease the spices according to your own preference, but do use a good-quality curry powder, either store-bought or homemade. Also, only fresh — not frozen — cauliflower will do.

This is excellent hot or at room temperature, and leftovers reheat well the next day.

Enjoy now, during the last few days of cauliflower season!

Curry-Roasted Cauliflower with Red Onions

1 head fresh cauliflower, broken into bite-sized florets and cleaned
1/2 red onion, sliced
1 teaspoon ground cumin
1 tablespoon curry powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1/3 cup red wine vinegar
11/2 teaspoons coarse salt (kosher or sea salt work well)

Preheat oven to 425 degrees F. Place cauliflower florets and onion slices in a large mixing bowl. In a separate bowl, combine cumin, curry powder, paprika, pepper, oil, and vinegar. Whisk until all ingredients are well blended. Reserve 2 tablespoons of this mixture and pour the rest over the vegetables. Toss to coat.

Line a baking sheet with foil and spray with nonstick cooking spray or brush with oil. Pour vegetables out onto sheet and arrange in a single layer. Sprinkle with coarse salt. Roast vegetables until fork-tender, about 25 to 30 minutes, turning with a spatula about halfway through.

Remove vegetables from oven and let stand for five minutes on baking sheet. Place in serving bowl and drizzle with reserved dressing. Toss again and serve hot or at room temperature.

Serves 6 as a side dish.