The Year Round Garden

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Squash and beans – definitely summer crops.

A summer garden can certainly provide you with lots of fresh food. It’s fairly easy to grow food when the weather is warm and the days are long. But if you expand your horizons a bit, you can utilize that garden space all year. With a few tips and tricks, you can eat from the garden all winter. Even people who live in snow country can pull root crops and eat fresh salads in December. Here’s how to have a year round garden.

Start With a Plan

Spring and summer gardening can make us lazy – just scratch a few radishes or zucchini into the soil, water them in well and wait a few weeks. A year round garden takes a little more effort, starting with a good plan. Location is critical – you have to maximize the sunlight. A south-facing slope is ideal. Get rid of overhanging branches or anything else that might block sunlight. Second, remember that you will need to work a lot harder at keeping the soil in tip-top shape. You can’t plow in a green manure or mulch heavily and let things decompose over the winter when you’re trying to grow crops in the same space. Finally, choose your crops carefully. If you get hard freezes for extended periods, you need crops that can tolerate the cold. You should also think about how you will water if the pipes are frozen and how to protect crops from heavy snow or long periods of standing water.

Year round gardening means regular succession planting.

Season Extenders

Back in the 1600s, some smart market gardeners in France began to use glass bell jars called cloches (pronounced cloa-shushes). These handy covers allowed them to start seeds earlier than usual and protect sensitive plants from frost. Those gardeners were also fond of cold frames and hot beds. The two structures are identical, but the latter has a layer of horse manure or compost in the bottom. As this bottom layer decomposes, it provides heat for winter crops and allows the gardener to start warm-season crops earlier. Modern gardeners may use row covers, high tunnels and greenhouses (fixed or movable) for the same purpose. Scott and Helen Nearing, who gardened in Maine, also used the thermal mass of rock walls in their greenhouses and enclosed gardens.

What to Grow

Summer garden planning is pretty easy – you grow warm-season plants. The rest of the year is a little trickier. In spring you have the option of harvesting crops you planted in late fall and wintered over; this group basically consists of brassicas, leafy greens and root crops. Examples: lettuce, kale, radishes, turnips, beets, parsnips, cabbage, chard and carrots. Don’t forget to plan for these in the summer garden as you have to get them in the ground and growing so they are mature enough to handle the cold. Fall is the time to finish harvesting the summer crops and to plant some quick-growing cool season stuff like bush snap or snow peas, radishes, lettuce, chard, carrots and spinach. And don’t forget to put in your garlic, potatoes and grains – they all do well (if not best) when planted in mid to late fall.

Varieties for the Year Round Garden

As long as you pay attention to maturity dates and day length, you should be able to grow pretty much anything. There are people in Alaska with year round gardens! Even your USDA zone is no more than a guideline, as you can create microclimates and use season extenders to get around possible zone limitations. For those in really cold areas, it’s important to pay attention to variety descriptions. For example, Winter Density is a truly cold-hardy romaine lettuce, while Buttercrunch can’t handle much more than a light frost. January King and Brunswick are particularly hardy cabbages. Almost any kale can handle snow and hard freezes. With root crops, the variety is less important than mulching; if your garden soil freezes hard you can’t get them out of the ground. Some leafy greens like chard may freeze back but will regrow as soon as the weather warms.

Fermented pickles keep several years under refrigeration; vinegar keeps practically forever if sealed.

But It’s More Work!

A year round garden does mean year round work, but there are some “howevers.” However #1, many gardening systems require year round activity, some of it in large exhausting chunks. Think double digging, for example. With year round succession planting you may be able to skip double digging entirely (and I recommend you do!). However #2, the work is more evenly distributed. You aren’t scrambling to get your entire planting of broccoli in first thing so you can harvest and freeze before summer’s heat; you’ll eat most of it fresh from the garden. However #3, you may find you don’t need to do as much canning, freezing and drying in general. Your garden becomes an additional storage area. Don’t go overboard here, though – disasters happen. It’s probably reasonable to plan for half fresh and half stored. And hedge your bet with a few extras of each, just in case…

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Backyard Chickens the Inexpensive Way

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Chicken tractor, built entirely of recycled materials..

Raising chickens inexpensively is quite possible if you let go of the notion that you have to do it according to the “rules” espoused by various experts. For example, one article I saw recently says backyard chickens need: shelters with insulation, “treats,” toys, commercial feeders and waterers. They also “need” daily coop cleaning, commercial lay mix, commercial scratch (mixed grains), grit and oyster shell. And of course, if you buy chicks they need a brooder. Most of the articles I’ve seen say you can expect an investment of $2,000-$3,000 before you get a single egg. All this for three or four chickens. I am here to tell you – like a lot of things in today’s world – it just ain’t so. A word of warning. If you live in town, check the regulations on backyard chickens.

Buying Chickens

You have three options: buying chicks, buying pullets or buying adult hens. Pullet, by the way, is the correct term for a young female hen. It is not “poulets,” as described by one writer. She also confesses she spent about $2,200 initially and spends another $130 a month for food and supplies. This is the same writer who says your chickens need toys. Chicks are the least expensive and will run roughly five to eight dollars plus shipping for each chick. A pullet will cost $30 to $40. You will probably have major trouble finding a mature laying hen (and do you have the expertise to know if she’s actually laying?). Check feed stores if you’re lucky enough to have one. Other good options are Craigslist, flea markets and the people who supply eggs to farmer’s markets.

Housing Chicks and Backyard Chickens

Chicks in a make-shift pen – an old wire mesh animal trap.

Baby chicks don’t need a brooder. They need a heat source (preferably an infra-red bulb with a ceramic housing so it won’t melt) and a cardboard box, wire mesh dog crate or a coop. I like the cardboard box. It’s free, you can toss it when it gets dirty and it’s easy to adjust the heat by raising and lowering the bulb. If you go with the wire mesh cage, use old blankets or towels to prevent drafts and help retain heat). You can use newspaper instead of commercial bedding. Change it daily (just as you do for a parakeet). They’ll do fine in an unheated garage in most climates. If you’re really worried about the cold, put them in the laundry room for a few weeks.

For three or four chickens, you do not need to spend a couple of thousand dollars on a coop. The least expensive one I saw online was $227 plus shipping for a 2-chicken coop. If you feel you have to buy something, take a look at a small dog house. Remodel the roof so you can lift it for cleaning and to access the eggs. You can probably pick up a used chain link dog kennel for a chicken run. Better yet, find a source of free wooden pallets and build your own – it might cost you $20 for the screws. Lay a short board at an angle across one end – the hens will use it for a nest box. Don’t attach the board – you want to pull it down to collect the eggs.

Backyard chickens will be healthier if given extra space. It keeps them from beating each other up while establishing the pecking order. You can find a 25-foot roll of poultry wire for less than $15. Twenty-five square feet gives three or four adult chickens adequate room, especially if they also have a coop. You can bed the coop and run with shredded paper, grass clippings (make sure they haven’t been sprayed with herbicides or insecticides!), leaves, straw or wood chips. The bedding should be at least six inches deep. You do not have to clean the coop every day. The chickens will scratch up the bedding and compost their droppings. They will also get some valuable Vitamin B that way. Clean the coop if it starts to smell or you see mostly compost instead of bedding. Put the compost on your plants.

Food and Water

The object of the exercise – morning eggs.

Fresh water and adequate food are critical for chickens of all ages. While I’m not a fan of commercial food for chickens, it’s safer for the inexperienced person to get chick starter for the first few weeks. Chick starter will cover the issues of nutrition and grit. Chickens don’t have teeth and they grind their food in an organ called a gizzard, which is why they need grit. You can scatter the food on the newspaper or use something like a disposable metal pie tin (again, use a rock to weight it down). For adult chickens, knock up a wooden feed box or two from scrap wood.

Change the chicks’ water at least twice a day. For a water bowl, cut off the bottom of a soda bottle and put a rock in it. The rock keeps the bottle base from turning over and prevents chicks from climbing in and drowning. Dip the chicks’ beaks in the water when you first put them in the coop to ensure they’re hydrated and know where the water is. For three or four adult chickens you can use the cut-off bottom of a plastic milk jug (weight it with a rock). Change it daily.

Feeding Adult Chickens

Barred Plymouth Rocks are readily available and usually pretty good layers.

Chickens are omnivorous – the only thing I’ve ever found that they won’t eat is citrus peel. Once your chicks are past the starter stage, you will probably have enough food scraps to make up half to three-quarters of their daily ration. After the first week, start adding food scraps to the chick starter. Run the scraps through the food processor until the chicks are fully feathered to make sure the pieces are small enough. Make sure chicks have plenty of protein – cheese, cooked meat, cooked poultry, milk products, cooked beans. Skip fish, as it tends to be higher in heavy metals – adult chickens can handle a little fish occasionally. Add fruits, vegetables, leftover bread stuffs, rice, pasta – pretty much anything you eat.

In addition to your own feed scraps, you may be able to get some from neighbors (pay them in fresh eggs). Any time you eat out, bring home all the leftovers. You don’t have to tell the waitstaff you want a doggie bag for your chickens, but in my experience, not only do they approve, they may also add to your takings with stuff from the kitchen. Go easy on the fresh greens for little chicks, as they can cause diarrhea. You don’t need to worry about calcium until they start to lay, and then you can feed them their own crushed eggshells. Scoop up a little gravel from the roadside and they’ll sort through it for grit. Chickens are also happy to eat weeds, especially if they have some dirt on the roots.

Backyard Chickens – What They Don’t Need

As you should be able to tell from this post, backyard chickens have simple needs. Among other things, they don’t really need commercial feed, grit or calcium. They need shelter but rarely need insulation unless you live in a really severe winter area. A flock will huddle together at night to keep warm. The important thing is to make sure they have plenty of calories as they will burn them to generate heat. Put a few branches in the coop for a roost and some in the run – the chickens will use it as a jungle gym. They do fine with make-shift feeders and waterers. They don’t need treats or toys (my chickens play their own games – Chicken-Keep-Away is a favorite.) So while I do think it’s worth it to raise your own chickens for eggs, I know it doesn’t take a lot of money.

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Cooking Without Eggs

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Real chicken and noodles starts with heritage breed chickens.

Speaking of the egg shortage, a dozen eggs at my local grocery store cost $8.99 as of this morning. While they haven’t started to ration them, I suspect it’s only a matter of time. And my chickens are not laying enough right now to keep up with my husband’s two-eggs-a-day breakfast habit. Mind you, that’s partly because I’m setting eggs aside to incubate. Regardless of the cause, I’ve been looking for recipes that feature cooking without eggs. Here are some suggestions and a few recipes.

The daily egg basket in more abundant times.

Cooking Without Eggs – Breakfast

I’m sorry, folks, you might as well give up on standard breakfast dishes like scrambled, poached and fried eggs for the moment. Even if you have lots of money, the eggs just aren’t there (we’ll probably have black market operations out there before long). Now is a good time to experiment with smoothies, granola or oatmeal. Try scalloped potatoes with ham or sausage (you can do them in a crockpot to help with the morning rush). Or make a breakfast burrito using rice, beans, cheese and ham, sausage or bacon.

These beat Starbuck’s any time!

Cooking Without Eggs – Baking

Since I can’t eat wheat any more, I make a fair number of foods that are gluten free. Unfortunately, gluten free flours are just that, and it’s the gluten that provides structure for things like sandwich bread, muffins, quick breads and such. By the way, the same holds true for those of you on low-carb diets who use almond or coconut flour. Vegan bakers often use what’s called a “flax egg.” The result is pretty close to the real thing for pancakes, brownies, cookies, muffins and quick breads. Mix 1 tablespoon ground flax meal with two and half tablespoons water for each egg in the recipe. Stir well and let it sit for about five minutes before stirring into the recipe.

Many pasta and noodle makers rely on eggs.

Cooking Without Eggs – Prepared Foods

It’s important to recognize that those who make the handy shelf-stable foods have the same issue with the egg shortage that we home cooks are dealing with. So you should expect higher prices, recipe revisions and shortages. Such items as cookies, English muffins, baked desserts, pasta, noodles, mayonnaise, salad dressings, prepared desserts, waffles, deli potato and macaroni salads all contain eggs. In many cases, the eggs are an integral part of the recipe. Most yeast breads and tortillas won’t be affected, although some rolls will be. Vegan options, however, may be more in demand. I don’t know how the restaurants that are only open for breakfast and lunch will manage things like omelets.

Recipes

Unlike dinner rolls, biscuits don’t require eggs. Cream biscuits can be mixed, shaped and frozen until you’re ready to bake them. The waffle recipe uses extra sugar to add the structure usually provided by eggs.

Cream Biscuits

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 ½ Tbs baking powder
  • 1 Tbs sugar
  • 1 ½ cups heavy cream

Mix all dry ingredients together with a whisk. Slowly add cream and stir gently until just moistened. Turn out onto a floured surface and fold a couple of times until you have a cohesive mass. Gently push down to an even ½ inch thickness. Cut out with a round cutter, trying to minimize scraps. You can pat the scraps together and cut another batch but don’t do it a third time. – it makes tough biscuits. Bake at 400°F for about 12-15 minutes. You can bake the scraps for breadcrumbs.

Waffles

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ to 1 tsp salt
  • 2 cups buttermilk
  • 4 Tbs melted butter
  • 1 tsp vanilla (optional)

Combine all dry ingredients and mix with a whisk. Stir the wet ingredients together in a separate bowl and then gently stir into the dry ingredients – do not overmix! Let batter rest at room temperature about 10 minutes. Bake in a well-greased waffle iron for three to five minutes (until steam stops coming out of the iron).

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