Category Archives: stewardship

Fall Gardening For Produce – Yummy goodies in the bag

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Please read the entire post because the last line is curious.

http://aggie-horticulture.tamu.edu/archives/parsons/fallgarden/fallharvest.html

HARVESTING OF FALL GARDEN PRODUCE

After gardeners have worked SO hard and SO long to grow fresh, could-be-delicious produce, many are often robbed of their potential goodness because of improper, ill-timed harvesting. To avoid the occurrence of that unfortunate situation again, we have listed a number of the most popular garden vegetables and the harvest procedure for each.

BEANS, SNAP – Harvest before maturity when pods are not completely full for maximum tenderness. Wash immediately and refrigerate.

BEETS – Early beets should be pulled from the row when about 2 inches in diameter. If they are allowed to get much larger, they become woody, especially in warm, dry weather. Remove all but about 1 to 1 1/2 inches of the tops. Wash and refrigerate immediately.

BROCCOLI – Broccoli heads should be harvested when they reach a 4 to 8 inch diameter size and are firm and compact. Maximum size potential can be determined by watching the floret development. Broccoli heads appear to be singular structures when actually they are composed of many individual flowers called florets. When individual groups of florets begin to loosen and emerge from the otherwise continuum surface and are not tightly clustered, the head is as large as it is capable of being. If allowed to remain without harvesting, the florets will continue to elongate and eventually the entire head will be a yellow blooming composite flower. To harvest cut the stalk below the head leaving 8 to 10 inches of stem and attached leaves. Chill immediately.

BRUSSELS SPROUTS – Harvesting usually begins in 3 to 3 1/2 months after transplanting. Early sprouts should be picked over several times, the lowest on the plant being taken each time, otherwise these will open out and become yellow. The first picking should not be delayed after the lower leaves begin to turn yellow as the sprouts get tough and lose their delicate flavor. In picking, the leaf below the sprout is broken off and the sprout removed by breaking away from the stalk. As the lower leaves and sprouts are removed, the plant continues to push out new leaves at the top, and in the axil of each leaf a bud, or sprout, is formed. All lower sprouts should be removed even though they may fail to make solid little heads.

Many gardeners obviously plant cabbage, cauliflower and carrots and don’t know when to harvest them. Size alone cannot be used as the determining factor since variety grown and cultural conditions can determine the size at maturity. Also many vegetables can be eaten in an immature stage before maximum size is attained.

CABBAGE – Waylon Jennings tells folks how to determine when cabbage is mature, i.e., it has to be “firm feeling.” When cabbage heads become solid and the sides or top cannot be pressed in with the thumb, it is mature and large as it will get. Often mature heads will split open. If you want to delay harvest of mature cabbage yet prevent splitting of mature heads, twist the entire plants slightly to break several roots. This will reduce uptake of water from the soil and delay splitting.

CAULIFLOWER – Cauliflower heads should be harvested when they reach a 4 to 8 inch diameter size and are firm and compact. Maximum size potential can be determined by watching the floret development. Cauliflower heads appear to be singular structures when actually they are composed of many individual flowers called florets. When individual groups of florets, termed curd, begin to loosen and emerge from the otherwise continuum surface and are not tightly clustered, the cauliflower is as large as it is capable of being. If allowed to remain the florets will continue to elongate and eventually the entire head of cauliflower will be a yellow blooming composite flower. To harvest cut the stalk just below the head. The yellowish color of cauliflower curd surface is caused by exposure to sunlight rather than roaming pets with indiscriminate urinary habits. To protect the cauliflower head from sun and subsequent discoloration, when the small bud head appears in the center of the plant draw the lower leaves of the plant loosely over the bud in a tent-like fashion. Fasten them together with string or a rubber band. Really hungry, frugal gardeners always want to know if the leaves of cauliflower, broccoli and Brussels sprouts are edible. Certainly! However, older leaves are naturally tougher and excessive leaf removal reduces overall yield and size. Leaves of cauliflower, broccoli and Brussels sprouts are just as good as collard and mustard leaves provided the correct amounts of fat-back and black-eyed peas are available. (Northerners won’t understand this sentence!)

CARROTS – Since there are many varieties with different potential sizes and lengths, when to harvest can be a mystery. Most varieties fully mature within 60 to 85 days but can be pulled and consumed earlier. Crown size can be an indicator. The crown, where the foliage attaches to the root, usually attains at least a three-fourths inch diameter size when the carrot is fully mature. Another surefire technique is to pull the largest carrot and examine the bottom or growing tip. If the tip is orange the carrot is mature. If the tip is white the carrot is still growing and will continue to enlarge. There is no need to harvest the carrot crop all at once. Carrots can be left in the ground after they mature for several weeks without adverse affects. In fact, the cool garden soil is the best place in Texas to store carrots.

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More tomorrow.

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Fall Gardening Saves So Much Energy – It is like any nontradtional gardening though

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First there are places in the US where you can garden year round. Most of the southeast falls into this category. Yes there are issues around water use because much of off season gardening requires watering. But when you look at the exercise and healthy food it can produce, plus the off setting of transportation costs, especially in gasoline costs overall the good out weighs the bad. I would contend with a solar space attached to a house or proper cold frames you can actually year round garden up to the Great Lakes latitudes. But this is not what traditionally has been considered fall gardening. I also might add something will take up later that winter crop covers can be considered both fall gardening but also composting. I also can hear a lot of you saying that you are sooooo glad when the gardening season is “over” that the thought of getting the rototiller out in August or September is too painful to consider. But we all over plant and also underestimate the amount of work and the amout of time involved. To which I say, “Stop it”.  Here is a good primer from East Texans – the home of Stevie Ray Vaughn.

http://easttexasgardening.tamu.edu/homegardens/fallveggarden.html

Prepare In July For Fall/Winter Vegetable Harvest

by Keith C. Hansen, Extension Horticulturist

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I skipped to the gardening part of this article.

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Every time you prepare the soil to plant a new crop, always mix in as much compost as you can get your hands on. Add well-decomposed animal manure, fertilizer and lime if soil tests indicate a low fertility or pH, and work all ingredients into the soil.

Southern peas such as blackeye, purplehull, cream and crowders make a great, edible summer cover crop for building the soil and providing food. The pea vines can be mowed and rototilled under while still green for extra soil building benefits or allowed to produce peas and then tilled under.

Tomatoes and peppers need to be planted soon – by the first of August – if they are going to make a good crop before first frost. What if your garden spot is not yet ready? Buy your transplants now and grow them in a larger container to plant in the garden later.

Get either 6-pack transplants or 4-inch transplants. Put them in a 1- or 3-gallon nursery container filled with potting soil. Do not use soil from your garden. Add slow release fertilizer (like Osmocote or other slow release formulation) to the soil mix. Set the pots in a sunny spot in the yard, not in the shade!

Every time you water, use a water-soluble fertilizer solution instead of just plain water. Your transplants will continue to grow and be healthy, just as if you have transplanted them directly into the ground. Once your garden site is ready, you will have large, healthy tomato and pepper plants to set out. They will be easier to take care of and you will be assured of a bountiful harvest before the first freeze of winter.

Grow fast maturing tomato varieties for the fall harvest. Look for varieties with less than 75 days to maturity, such as ‘Merced’, ‘Bingo’, ‘Celebrity’, ‘Whirlaway’, and ‘Carnival’. ‘Surefire’ is a smaller, processing tomato variety (with thicker skin) which sets and matures all of its tomatoes very quickly, giving you a “surefire” harvest that beats the first freeze. Most cherry tomatoes will bear within 65 days of transplanting.

Timing is very important for a successful fall garden. Heat tolerant/cold sensitive crops need to be planted in time to mature before cold weather slows and stops growth, while cool season/heat sensitive crops are planted late enough to avoid the heat, but early enough to take the first frosts of winter.

The following are optimal “windows of time” for planting fall vegetables:

Beans – 8/1 – 9/1 (lima beans 7/15 – 8/15) Muskmelon (Cantaloupe) – 7/15 – 8/1
Beets – 9/1 – 10/15 Mustard – 9/15 – 10/15
Broccoli plants – 8/1 – 9/15 Parsley – 8/15 – 10/1
Brussels sprouts – 8/1 – 10/1 Peas, English – 8/15 – 9/15
Cabbage plants – 8/15 – 9/15 Peas, Southern – 7/1 – 8/1
Carrots – 8/15 – 10/15 Pepper plants – 7/1 – 8/1
Cauliflower plants – 8/15 – 9/15 Potatoes, Irish – 8/15 – 9/15
Chard, Swiss – 8/1 – 10/15 Pumpkin – 7/1 – 8/1
Collard/Kale – 8/15 – 10/1 Radish – 9/15 – 10/15
Corn, Sweet – 8/1 – 8/15 Spinach – 9/1 – 10/15
Cucumber – 8/1 – 9/1 Squash, Summer – 7/15 – 8/15
Eggplant plants – 7/15 – 8/1 Squash, Winter – 7/1 – 7/15
Garlic – 9/1 – 10/15 Tomato plants – 7/15 – 8/1
Kohlrabi – 8/15 – 9/15 Turnips – 10/1 – 11/1
Lettuce (leaf) – 9/15 – 10/15 Watermelon – 7/1 – 8/1

Seeded vegetables can be tricky to get up in the heat of summer. Soil often forms a crust on the surface after tillage and watering. This “crust” can hinder tender seedlings from breaking through. Here are a couple of tips to help get seedlings up in the summer.

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Please read the rest. It is good stuff. More tomorrow.

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Worm Farms At Work – You can do it too

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If your workplace has a cafeteria or a food service this is serious business and a potential money maker.

http://www.tri-cityherald.com/2009/04/09/538667/a-posting-about-composting-at.html

Welcome to Get Green, the Herald’s blog about making the newspaper more environmentally efficient and friendly. We offer some of our experiences about the challenges and successes of “greening” the Herald, as well as tips you can use at home. Questions? Comments? Got your own tip to share? Contact Eric Degerman via 509-582-1404 or edegerman@tricityherald.com.

A posting about composting at work

By Eric Degerman, sportstricities.com

I’m not so sure about bringing a case of worms to the office.

However, if it’s good enough for Gail Everett and the City of Richland, I’m game.

And I’ll it will serve as a test to see just how thoughtful my fellow employees at the Herald are.

Last month, I visited Gail — Richland’s environmental education coordinator — at city hall to talk about getting a compost bin started at Herald headquarters.

Lo and behold, she’s not the only one working in her small office. There are a bunch of happy worms dining on her discards of fruit.

With that inspiration, I’ll launch composting efforts at the Herald later this month. I need to acquire a suitable bin, then start creating a new home for some worms. Then, I believe Gail will be adopting out some of her “co-workers” for me to take to the Herald.

Ironically, these worms love newsprint. (Recycle your favorite newspaper joke here.)

— Eric Degerman is the Herald’s online managing editor who makes regular trips each year from Richland to Clayton-Ward in Kennewick so that he can exchange his household recyclables for money to buy beverages produced from Columbia Valley grapes and hops.

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Fall gardening next week.

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The Ultimate Frontier – Composting at work

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Yesterday I posted about corporate recycling and how they have to have plastic containers with labels on them to actually do it. Well here is a thought. Take a felt tipped marker and cross out paper and write organics. That way you are composting at work. If you have no organics other than food scraps you may have to mix in some shredded paper or go out side and collect some leaves. You will need a a tight lid and you may need to store it outside, but everything is possible.

http://bubbler.wordpress.com/2007/08/20/composting-at-work/

 

 

Composting at Work

I’ve started a composting process of the food waste at my workplace using a bin that is passively aerated. It’s kind of a prototype, as I am figuring out what kind of mix of inputs will work, how much moisture it needs, etc. During the summer, our kitchen produces a huge amount of food scraps which gets bagged up, thrown into a room, then later heaved up by staff onto our dump truck, driven into town, dumped at the refuse center, where it is then sorted and transported out of the county to a landfill 70 miles away. It’s a ridiculously inefficient process of dealing with waste that generates yet more waste.

The small bin I have currently set up will fill up within a week, so obviously it isn’t anywhere near cutting much waste out. However, once I’ve demonstrated that it works and have figured out the proper mix and all that, I’m hoping that we can expand the operation to cut out a more significant chunk of waste.

The whole science and art of composting consists of a proper ratio of carbon to nitrogen, which ideally should be around 30:1. We have a vast amount of cardboard and newspaper on-hand which I will shred to serve as bulk carbon (further reducing the transport of those materials into the recycling center in town), as well as sawdust and, every now and then, pine needles. The food waste supplies the nitrogen, as well as moisture. I will also pick up horse manure from stables down the road and mix that in there as well to provide essential microbes. It remains to be seen what kind of compost such a mixture will produce—it may be somewhat deficient on nutrients as my main sources of carbon are bland.

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More tomorrow.

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Corporate Recycling In The Workplace – You know they gotta have special containers

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Corporate America was slow to come to recycling because they know a shift to a steady state economy means their demise. Still they come kicking and screaming because they can not withstand the the force of history. It would be nice if they recycled real things like electronics and building materials. Sooner or later it will happen. For now:

http://www.recycleaway.com/office_recycling_containers.html?gclid=CILF7Ljj0asCFcsBQAod9jSETw

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More tomorrow.

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Recycling and Fall Gardening – Yes they have things in common

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I was at a food meeting yesterday at LLCC and Wes King pointed out that composting and fall crop covers are actually recycling of the ultimate sort. Taking organic matter and letting it turn back into soil and crops that will turned under in the spring are so to speak, nature’s way and direct recycling. This as opposed to taking stuff to a center where they then ship it off to an actual reprocessing plant many miles away. Since it is October what better things to discuss. First up composting at work and yes it can be done.

http://greenliving.nationalgeographic.com/compost-work-2971.html

How to Compost at Work

by Jeannette Belliveau, Demand Media

If you’re already conserving energy, reusing and recycling paper and purchasing green office products at work, the next big step can be composting on the job and using it to green the surrounding landscape. If your office property permits use of the grounds in this manner, you can compost on site, and if it doesn’t, you can still pursue other avenues to keep the compostable food waste from going into the garbage. (See References 1)

Getting Started

Assemble a workplace “Green Team” with committed leaders managing your office compost program (see References 3). Kick things off by publicizing your switch to a three-stream waste system, whereby the office will provide separate receptacles for trash, recycling and compost (see References 1, p. 98). An educational poster or exhibit near the lunch room can explain the program (see References 5). Place sealable containers for compost in your office kitchen, food preparation area or snack room. These can be 13-gallon kitchen waste cans or smaller lidded buckets (see References 3). Employees can add coffee grounds, tea bags, vegetable wastes and eggshells to these bin (see References 1, p. 126). Avoid adding meat and diary waste.

Process

A designated member of the Green Team can collect the food waste daily from the snack room and other collection points and place it in the central container or directly into the composter. It’s better to assign this duty to a Green Team member rather than custodial staff to better keep an eye on what is going into the composter, recommends the City of Portland Bureau of Planning and Sustainability. Your office may be able to switch to collecting food waste two to three times a week depending on how much volume you see. (See References 3)

Composter Types

Your composter set-up should match your needs and business aesthetics, recommends Trish Riley and Heather Gadonniex in “The Complete Idiot’s Guide to Greening Your Business (see References 1).” Options include a compost tumbler or plastic compost bins and digesters if you have access to garden space and want to avoid the tumbledown look of a loose or fenced compost bin. If you don’t have a yard or grassy area for the compost, you can use an electronic composter that dries and automatically stirs the compost or a worm bin. (See References 2, p. 20)

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More tomorrow.

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Transition Communities – A high tech guy with a low tech place

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This is a pretty complete piece about an oil savvy guy. It is a long piece so go and read the rest.

http://www.energybulletin.net/node/49304

Published Jun 17 2009 by North Bay Bohemian, Archived Jun 23 2009

Transition communities gear up for society’s collapse with a shovel and a smile

by Alastair Bland

Cheer Up, It’s Going to Get Worse

Three years ago, David Fridley purchased two and a half acres of land in rural Sonoma County. He planted drought-resistant blue Zuni corn, fruit trees and basic vegetables while leaving a full acre of extant forest for firewood collection. Today, Fridley and several friends and family subsist almost entirely off this small plot of land, with the surplus going to public charity.

HOW DOES YOUR...: Home food production is an 'entry-level' survival tactic, says Scott McKeown. (photo: Michael Amsler)

HOW DOES YOUR…: Home food production is an ‘entry-level’ survival tactic, says Scott McKeown. (photo: Michael Amsler)

But Fridley is hardly a homegrown hippie who spends his leisure time gardening. He spent 12 years consulting for the oil industry in Asia. He is now a staff scientist at Lawrence Berkeley National Laboratory and a fellow of the Post Carbon Institute in Sebastopol, where members discuss the problems inherent to fossil-fuel dependency.

Fridley has his doubts about renewable energies, and he has grave doubts about the future of crude oil. In fact, he believes to a certainty that society is literally running out of gas and that, perhaps within years, the trucks will stop rolling into Safeway and the only reliable food available will be that grown in
our backyards.

Fridley, like a few other thinkers, activists and pessimists, could talk all night about “peak oil.” This catch phrase describes a scenario, perhaps already unfurling, in which the easy days of oil-based society are over, a scenario in which global oil production has peaked and in which every barrel of crude oil drawn from the earth from that point forth is more difficult to extract than the barrel before it. According to peak oil theory, the time is approaching when the effort and cost of extraction will no longer be worth the oil itself, leaving us without the fuel to power our transportation, factories, farms, society and the very essence of our oil-dependent lives. Fridley believes the change will be very unpleasant for many people.

“If you are a typical American and have expectations of increasing income, cheap food, nondiscretionary spending, leisure time and vacations in Hawaii, then the change we expect soon could be what you would consider ‘doom,'” he says soberly, “because your life is going to fall apart.”

The Great Reskilling

But is it the end of the world?

Fridley and other supporters of the Transition movement don’t believe it is. First sparked in 2007 in Totnes, England, Transition was launched when one Rob Hopkins recognized that modern Western society cannot continue at its current pace of life as fast access to oil begins to dwindle. Global warming and economic meltdown are the two other principle drivers of the Transition movement, but in an ideal “Transition Town,” society would be ready for such changes.

With limited gas-powered transport or oil-based products, a Transition community’s citizens would live within cycling distance of one another in a township built upon complete self-sufficiency, with extremely localized infrastructure for agriculture, clothes making, metal working and the other basics of life which the Western world largely abandoned to factories in the late 1800s, when oil power turned life into a relatively leisurely vacation from reality.

Now, Transitionists say, it’s time to get back to work—and quick. Localized efforts have sprouted from the ground up in Santa Cruz, Cotati, Sebastopol, San Francisco and many other towns worldwide, where residents and neighbors are putting their heads together and collaborating on ways to relocalize themselves, bolster self-sufficiency and build the resilience that communities will need to absorb the shock of peak oil.

Scott McKeown is among several initiators of Transition Sebastopol. A 53-year-old event coordinator by vocation, McKeown believes that as early as 2012 the global economy could founder. “That’s when it’s really going to hit the fan,” he says. “We’re not there yet, but we will be very soon.”

McKeown founded Peak Oil Sebastopol in late 2007 as a public discussion forum for what was then becoming a popular topic of relevance among social reformers. Yet Peak Oil Sebastopol eventually proved a bit too heavy on the talking for McKeown.

“I wanted to shift from a discussion group to an action-based effort,” he explains. “Transition attracted me as a way in which we could actually begin doing something.”

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More tomorrow.

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Transition Culture – Flee hydrocarbon culture

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I think the real questions here are, can enough of us flee in time and can the different technologies required to do it handle climate change. Unfortunately we shall see.

http://transitionculture.org/about/

About this site and me

robintotnesFor more about this website and what is all about take a look at the page Why Transition Culture?. This section is to tell you about myself.  It is written in the third person not due to delusions of grandeur, but so that people who need biog pieces can cut and paste it from here.

“Rob Hopkins is the co-founder of Transition Town Totnes and of the Transition Network. He has many years experience in education, teaching permaculture and natural building, and set up the first 2 year full-time permaculture course in the world, at Kinsale Further Education College in Ireland, as well as co-ordinating the first eco-village development in Ireland to be granted planning permission.

observerethicalawards2009logonewHe is author of ‘Woodlands for West Cork!’, ‘Energy Descent Pathways’ and most recently ‘The Transition Handbook: from oil dependence to local resilience’, which has been published in a number of other languages, and which was voted the 5th most popular book taken on holiday by MPs during the summer of 2008.  He publishes www.transitionculture.org, recently voted ‘the 4th best green blog in the UK’(!).

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More tomorrow.

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Permaculture And Transitional Communities – What Wiki says

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Those fleeing a hydrocarbon existence use many different rationales. Like Thoreau, they want to lead a simpler life, while resisting the constant wars the US seems to be in. Like Schumacher they want to celebrate appropriate technology. Like the Amish they want to support earth conscious sustainable food production methods. What ever the reason, this is what WIKI says about it.

http://en.wikipedia.org/wiki/Transition_Towns

Transition Towns

From Wikipedia, the free encyclopedia
 

Totnes, Devon: a Transition Town

Transition Towns (also known as Transition network or Transition Movement) is a brand for environmental and social movements “founded (in part) upon the principles of permaculture” [1], based originally on Bill Mollison’s seminal Permaculture, a Designers Manual published in 1988. The Transition Towns brand of permaculture uses David Holmgren’s 2003 book, Permaculture: Principles and Pathways Beyond Sustainability. [2] These techniques were included in a student project overseen by permaculture teacher Rob Hopkins at the Kinsale Further Education College in Ireland. The term transition town was coined by Louise Rooney[3] and Catherine Dunne. Following its start in Kinsale, Ireland it then spread to Totnes, England where Rob Hopkins and Naresh Giangrande developed the concept during 2005 and 2006.[4] The aim of this community project is to equip communities for the dual challenges of climate change and peak oil. The Transition Towns movement is an example of socioeconomic localisation.

Contents

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Out to weed the strawberry patch. More tomorrow.

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Sierra Dall And Her Municipal Webinar – This is thoroughly worthwhile

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OK her work’s connection to this blog might seem tenuous at first glance. When not talking about the residential housing market, I am usually attacking the hydrocarbons industry or rapers of the environment. (By the way the Maconda well is leaking again) But she is a really nice lady who actually talks to me on the phone every once in awhile. If you think about it, if your municipality could get you cheap renewable energy wouldn’t you take it.

http://www.EnergyForefront.com/infowebinar

 

Hi,
Would you please put the following Free Webinar on your calendar, in your newsletter or pass it on to interested parties?
Thanks
Sierra Dall.

 

Municipal Financing Options for Renewable Energy
PLUS : How Fowler CO financed its energy projects with NO upfront costs
Date & Time
September 13, 2011 at Noon Eastern
Join us to hear three presenters discuss various methods by which municipalities could finance renewable energy and energy efficiency projects, either for the municipality or for their citizens & businesses. This webinar is hosted by Energy Forefront and sponsored by the firms listed below. 

Topics include:

  • Multiple Methods that Cities/Towns Could Use to Finance Renewable Energy and Energy Efficiency Projects including federal tax benefits, aggregation, securitization of smaller projects, 501c3 non-profit corporations & more presented by Baird Brown, Attorney at Drinker Biddle & Reath LLP
  • How Various Cities & Towns Structured their Energy Financing presemted by Vincent DeVito, Attorney at Bowditch & Dewey LLP
  • Financing Municipal Renewable Energy Projects with No Upfront Costs: Wayne Snider describes how he procured financing for wind solar, biomass and several other Fowler Colorado projects . . . without any upfront costs for Fowler.
TO LEARN MORE or REGISTER
Click this link or copy and paste it into your browser

NO COST TO ATTEND

Thanks to Our Sponsors-
CleaResult, American Energy Assets, Bob Parkins Renewable Energy Consulting, Arbogast Energy Auditing, Distributed Energy Financial Group, Steffes Corporation – SkyBuilt Power – Bella Energy – Solar Tracking Tree

Who we are
Energy Forefront is a connecting point where cities, towns, counties, universities, facilities, consultants and industry professionals can meet via online events and find the latest resources on energy efficiency, renewable energy and green economic development.

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Go there and read. More next week.

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