Posted by wilde on November 1st, 2008 — Posted in Food, Vegetable
The last stragglers of the spiderflowers, butterfly bush, and heritage flowers lost the fight two nights ago when we had a hard freeze. First night down to 28F killed off the garden for the year. I’ll have to go dig up the canna lilies and dahlia bulbs real soon.
The only thing that appears to not have been taken by the freezing weather is the celery and it still looks remarkably alive. Oh yeah, some lettuce is still growing green. It was re-seeded from previous lettuce plants that were allowed to flower. One kind in particular, an Austrian heirloom type of Romaine lettuce, called “Freckles”, has re-seeded like crazy.
It’s so sad to say goodbye to the summer tomatoes and peppers and basil!
We harvested the garden onions a couple weeks ago. We knew it was time to harvest the onions as the green shoots had pretty much turned brown and had flopped over onto the ground. It was obvious that they weren’t growing any more.
The onions were pulled up and the shoots were cut off a couple inches above the bulbs. Any excess dirt clinging to the roots was brushed off and the onions were laid out on a plastic sheet. The onions were positioned so that none were touching each other and they were allowed to dry for a long week. The sweet Walla Walla onions will be used in the kitchen over the next couple of months.
Freshly harvested Walla Walla onions from the vegetable garden. Photo taken on 11OCT08.
Walla Walla Onions were put in the garden as small onions, 1/8 inch in diameter, in late May. We purchased two 6-inch square flats with three rows of the baby onions that numbered approximately 4 dozen per flat. Some onions were eaten as ‘green-tails’ during the summer and we still harvested 50+ small to medium onions.
Dried onion weight is estimated at 5 pounds - at least. We paid only $1.30 for each flat of onions - each producing a row of onions when planted a few inches apart. The ones that were planted too close together were simply eaten first.
For every dollar spent on onion input, we got back at least two dollars worth of onions at the end of the growing season. Seeing that we ate a few of the onions as they grew the benefit was higher than doubling our money, probably closer to tripling our investment. Not that I want to become an onion farmer, but isn’t it nice that we’ve actually gained something in addition to the time spent outdoors?
Let’s see what our return on investment (ROI) was for growing Walla Walla Onions. ROI is calculated by dividing the profit by the total investment and expressing the result as a percentage.
ROI (%) = ( Profit / Investment ) x 100%
For example, our outlay of money was $2.60 to purchase the onions. Since we’ve obtained other benefits for the time and labor spent on planting the onions, tending the onions as they grew and harvesting them, we’ll say our total investment was only $2.60.
Purchasing sweet onions at the grocery store will set you back $1.69 per pound when they’re on sale, or $1.99 per pound at regular price. For a nice round figure, let’s say our harvest was 5 pounds of onions at a value of $8.45 to $9.95, depending on whether you use the sale or regular price of onions. How much are you paying for onions these days?
Profit is figured as the value of the harvest minus the investment, or $(8.45 - 2.60) = $5.85 to $(9.95 -2.60) = $7.35.
ROI ranges from (5.85/2.60) x 100% = 225% to (7.35/2.60) x 100% = 283%. So, on average, we can say that our ROI for growing onions was 250%. If you can get any other investment to give you such returns, you’re probably doing something illegal!
Ok, so we’re not dealing with great big numbers here, but I did get the validation I was looking for. I wanted to know, “Is my time spent gardening going to benefit my pocketbook as much as my mind and body?” The answer is obviously, YES, it is.
It feels really good to eat food that we’ve produced. It feels fantastic to avoid paying the high supermarket prices of today. For a few months I can pass by the onions at the grocer with a big smile on my face knowing that we’re stocked up on our onions.
You may be asking, “But what about the investment of time, labor and fertilizer and such?” I think I hoed the onions only twice this growing season and I may have pulled a few weeds in between hoeings. No fertilizer was used, so there was no other money input. Time spent preparing the soil in the beginning of the growing season can be spread across all the crops.
It’s good activity to keep us young, so the time spent gardening is not considered a cost in growing our vegetables. I’d much rather stay at home and pull a few weeds than drive half an hour to the grocery and give my money to someone far removed from the farmer for food that may have been grown in a far away land!
I’m hoping that more people will return to such wholesome ways as creating a Victory Garden at home. It’s not difficult to do, and actually, vegetable gardening can be very rewarding, and delicious, too!
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Posted by wilde on October 31st, 2008 — Posted in Food, Vegetable
Ever hear of Gumbo? If you’ve not been to Louisiana, maybe you’ve never tried it or even heard of it. Gumbo is an African word for ‘okra’, which is a green vegetable that is mainly raised and consumed in the Southeastern U.S.
Personally, I’m not very fond of okra. Ok, I can’t stand that slimy stuff, and that’s always been my experience with okra, unless it’s been in a “gumbo”, or thick soup. Okra thickens the gumbo which also has some type of meat, chicken and sausage usually, in a seafood broth made from cooked shrimp heads or shells, and a few veggies, like tomatoes, peppers, celery, onions and garlic.
It turns out that Creole folk adopted a custom from the Native American Choctaw tribes, who added crushed sassafras leaves to soups as a flavoring and thickening agent. Today, the spice from ground sassafras leaves is called Filé, pronounced fee-lay. When Filé powder or filé spice is used in gumbo-style soup, it may be called Filé Gumbo.
I think we must have used a Yankee version of filé this summer when we made ketchup. We hung sassafras leaves along with some pickling spice in a cheesecloth bag in the pot as we cooked down tomatoes, peppers and onions into ketchup - which is another story, Making Homemade Ketchup.
Filé spice consists of crushed, dried Sassafras leaves. It’s not hard to make it at home, provided that you can find some Sassafras. Go to any state forest in the Eastern U.S. and ask a ranger where you can see some Sassafras trees. Chances are great that you’ll find Sassafras at the edge of the woods. Sassafras leaves are unmistakable, so never fear!
If you’re not into going into the woods or if you have no desire to make your own filé, of course you can order Gumbo Filé online.
Harvest the young, green leaves on the August full moon for the best flavor. Seeing that it’s October as I’m writing this and the fall colors are well upon us, it’s not a good time to harvest Sassafras leaves for making Filé spice. I don’t think I’ll find too many green leaves, and certainly not young leaves, but I’ll give it a try and report back later on how it goes.
Once you harvest the Sassafras leaves, they are to be dried out of the sun for at least a week. Longer is fine. Once the leaves are harvested the making of the filé can happen at a much later time.
Crush the leaves with your hands and remove all the bits of stems. Grind leaves into powder using a coffee grinder or a spice mill or get busy crushing with a mortar and pestle. The crushed dried sassafras leaves should be a green color, not brown as you will find in some stores.
If you are going to buy filé in a store, check the label first. Some other spices or ground dried herbs are passed off as filé, hence a light brown color.
Store the powdered filé in an air-tight container. A spice jar works great so it can be passed around the table and sprinkled on soup to each one’s taste.
Can’t add filé during cooking because it makes the soup stringy and that’s downright undesirable. When soup is taken off the heat you can add filé or offer it in a shaker bottle at the table so that way everyone can add as much as they like. Just don’t add filé to the pot if the pot is going to be re-heated on the second day!
Gotta go check for some green Sassafras leaves!
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Posted by wilde on October 10th, 2008 — Posted in Animal, Food, Vegetable
Catnip is probably one of the first herbs that people learn about that has a purpose other than food for humans. We all adore our pets and provide them much love and affection, not to mention toys and treats.
Felines love their catnip and we’re only too happy to oblige them their desire. After all, we don’t have mice. We have cats.
We see to it each year that wild, native catnip, Nepeta cataria, seeds are spread about in offering to the little mousers everywhere. Cats rub against the plants and chew on a leaf now and then. One of the big boys holds down a fresh leaf that I’ve given him with one paw and licks the leaf to shreds until he’s down to the stem.
Flowering catnip, pre-harvest. Photos taken 16Sep08.
For fun during the cold season, when catnip will only be growing in a planter at our latitude, we harvest a few plants and dry them.
Harvesting the catnip is as easy as pulling up the entire plant, or cutting the stems off near the ground, and laying the stems on a clean surface for a few days. Don’t pile a lot of stems together so that the leaves can dry out and turn the stems everyday so all parts of the plant can dry. I covered a bench with a large black plastic bag to be able to collect the seeds that might otherwise roll away.
Cut off the flowering tops and carefully strip the leaves from the stems so that they’re not crushed. Careful handing will help to retain the aromatic compounds that attract the kitties.
Catnip, dried on a clean surface.
Not only do cats enjoy catnip, but people can enjoy it, too. Use the dried leaf in making tea - it’s especially nice blended with any of the mints.
Once your catnip is completely dry save it in a glass container.
If you’re looking for a little catnip or just the seeds, check out my ebay auctions of catnip this weekend.
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