We love bird baths AND we love our huge Rhubarb leaves – so we decided to combine them into this easy DIY Cement Rhubarb leaf bird bath!
We also had gigantic leaves and a partial bag of concrete at the same time as a broken bird bath bowl… so this was a project begging to be done!
This is truly easy DIY project that is easy enough for the kids to help with. There’s a little prep, some fast action while pouring the cement onto the leaf, then patience while waiting to dry- and then the only fussy part is removing any stuck leaf material by scrubbing off the cement after it has set. Start to finish ours took a few days.
We opted for quick set cement, mostly because we had a partial bag of it laying around 😉.
Rhubarb Leaf Bird Bath Project:
Find a perfect (or perfectly imperfect) Rhubarb leaf. If you want to know how to grow great rhubarb, check out my article HERE.
*Note that this is also fun with Elephant Ear and other large leaves.
You can then lay the leaf out upside down on some newspaper or old plastic (we used an old piece of landscape fabric) and trace the outline of the leaf.
thankful for my always handy hubby and his tools!
Then pour, shape and mound the sand/dirt inside the outline to create the ‘bowl’. I opted for to go thicker than suggested 1 inch thick- averaging about 1.5 inches thick. This bird bath is “substantial”- (read heavy) but will likely hold up to the random footballs and soccer balls that were the demise of our previous bird bath (fingers crossed anyway).
Remember that this will be the exact shape so take you time smoothing out and making easy to land on edges for the birds!
Then lay the leaf back on the mound of sand/dirt.
Mix your quick set concrete (or regular concrete if you have more patience than I do) and pour over the mounded leaf, smoothing out as you go. Take extra care around the edges, rounding those by pulling up on the newspaper or plastic.
The upside down phase, you can see some of the leaf edges sticking out.
Depending on the kind of concrete you used and the weather it will be dry in 2 to 48 hours.
Then gently lift the concrete away from the form, taking time to ohh and ahh!
Using a hose and scrub brush work away any leaf material that doesn’t pull away from the concrete.
Our results were awesome, a bird bath with a deep middle for really exuberant bird bathing- and gently sloping edges to allow baby birds to nap and insects to drink– I mean is there anything better?!?!
One of the unexpected fun parts of this project was how excited my youngest was to find a log that looked just right to serve as the bird bath pedestal.
Bird baths are a great addition to any garden- as they not only help birds hydrate, but help them keep clean feathers and attract birds that might not eat from your feeders- and they attract other pollinators too! Adding a water source is a good ecological practice no matter what it looks like!
Let me know if you make this project, and what you think of it!
Rhubarb combines some serious garden nostalgia with punchy modern takes on how we eat it. There’s so much to love about this perennial plant, so let’s dig right in!
First off, rhubarb is a vegetable, not a fruit, even though we treat it like one.
Second, it was originally cultivated in the far east over 2,000 years ago and used medicinally, for cleansing the body, stomach issues and reducing fever.
Thirdly, only eat the stalk. The leaves are toxic and contain oxalic acid, which can build up in the kidneys and cause kidney stones and even failure.
So, why the heck do we grow this plant?
Because it tastes like spring at grandma’s kitchen table.
Because it is a crazy hardy perennial that is easy to grow without pest issues.
Because it is one of the earliest cultivated plants to produce a harvest on northern homesteads each season.
Because it is truly beautiful in the garden.
My rhubarb patch grows where the soil warms the earliest, giving me the earliest possible harvests!
Growing Rhubarb
You want to get the placement right for this perennial as it will possibly outlive you (officially 15 years, but I know plants that have been growing for over 40) so you want to make sure to take care when planting.
Since this is an early spring plant, I like to plant where spring sunshine hits and warms the soil early, for an even earlier harvest.
Finding your own garden’s microclimates is a good practice anyway. My early spring perennial patch, situated right where the sun warms the soil earliest, is one of my favorite places in my backyard come April.
I plant rhubarb with chives, garlic chives, Egyptian walking onions, lemon balm and asparagus for a burst of spring growth while the rest of the garden slowly wakes up.
*You can also plant rhubarb right into a perennial border as it is gorgeous and holds up well until frost when harvested.
While rhubarb doesn’t require anything extra special to grow wells, it does best in well-draining loamy soil. When planting I add a healthy amount of compost to the hole. After that it is making sure to keep the area weeded and giving extra water during the first season.
Planting Your Rhubarb
Try to shoot for as early I spring as you can for planting or more likely transplanting rhubarb crowns. The longer you wait (especially if digging up an existing plant) the more shock the plant will likely experience. Dig down as deep as that huge chunky tap root needs to sit down into the soil so the top of the crown sits just an inch or so below the soil surface. Fill the hole with lots of good compost, water in well, and add a layer of straw or leaf mulch around the base. A general rule is to leave about 3 feet between rhubarb plants.
You can see the rhubarb flower stalk here, cut off at the base.
Pro Tip: Remove those flower stalks!
Removing the round hollow flower will help keep energy going into growing great leaf stalks- and get you more to harvest.
Harvesting Rhubarb
After planting, a plant should be left to establish without harvesting for the first season, you can harvest lightly the second season and go gangbuster from the third season on.
In my zone 4/5 garden in Minnesota I harvest from early to mid-May through early July. You can stop harvesting when you’ve had enough, or when you notice the plant starting to produce thinner stalks. You’ll want to grab the stalk and twist it out of the ground – or you can cut it away at the base- I’ve done both and both work without hurting the plant!
Red doesn’t necessarily mean ripe. Some varieties are just redder or greener than others. But… Crimson Cherry and Canada Red are some of the reddest rhubarb varieties. If you’re like many people who have inherited unknown varieties from friends or neighbors, just know that when the stalks get big it’s time to harvest 😉
Rhubarb Leaf Bird Bath
The most practical way to enjoy your rhubarb leaves all season long. Read how to DIY your own bird bath from a leaf and some concrete.
If you grew up with like I did, you’ll have a soft spot in your heart for all things rhubarb.
Strawberry Rhubarb Pie
This is a pie that you have to make at least once in your life because it is such a gorgeous treat. My kids (and husband) still talk about this. The lattice top is a little finicky for me, but oh there’s something super nostalgic about breaking into that flaky crust! I follow this recipe.
Rhubarb Sauce Recipe
The simplest, and maybe purest way to use up rhubarb is the humble rhubarb sauce, so good on ice cream and pancakes, over granola and yogurt… So simple this isn’t really a recipe but:
Chop rhubarb into 1″ bits, and some honey or maple syrup to taste and cook until the fibers break down. You can mash with a potato masher or blend with a stick blender if desired- we like ours a little chunky. You can make extra thick with a cornstarch slurry. And we like adding vanilla once off the heat. Stores in fridge for up to a week. Easy (and worth it) to make in small batches.
Rhubarb Shrub Recipe
If you haven’t made a shrub yet, let me introduce you to this sipping vinegar and wonderful addition to mocktails and cocktails in my article on Rhubarb Shrub Love! Thanks to Stephanie of Minnesota From Scratch for sharing this recipe!
‘ABC’ Rhubarb Crisp Recipe
I Call this ABC crisp because I routinely change up the ‘other’ fruit with rhubarb between Apple, Blueberry and Cherry (A,B, or C). I have used all three together and it is also delicious!
*Easy to make Gluten Free by using GF flours (I prefer Bob’s Red Mill 1 to 1 GF Flour)
Prepare a 9X9″ baking dish with coconut oil, preheat oven to 350F.
Crisp Filling
2 cups chopped rhubarb 2 cups frozen blueberries (or cherries!) 1 tbsp. flour 1/3 cup brown sugar 1/4 tsp. salt 1/2 tsp. cinnamon 1/4 cup melted butter (mix in 1 tsp of vanilla into melted butter)
Mix together and spread into bottom of prepared backing dish.
Topping
3/4 cup flour 1/2 cup old fashioned oats 1/2 tsp. cinnamon 1/3 cup brown sugar ¼ cup finely chopped walnuts, pecans or hazelnuts (optional) 1/4 tsp. salt 1/4 cup melted butter
Mix crumble ingredients together and spread evenly on top of fruit.
Bake on middle rack for 40-45 minutes, until fruit is fork tender and top is browned.
And yes, whipped cream or ice cream, or vanilla yogurt make this treat extra scrumptious!
These local plant sales will start your garden off right! Good for your garden, the pollinators, your harvests and the community.
Plants grown for these sales are not treated with Neonicotinoid pesticides, are non-GMO, locally raised by experts- and the sales directly benefit some great gardening programs.
Listed in Chronological order- ladies and gentlemen, save these dates!
Local Plant Sales
AFSA School Plant Sale May 9th-11th, at the AFSA High School (Vadnais Heights) Held in the School’s greenhouse, plants (mostly annuals) are all grown by AFSA students and supports a variety of FFA activities at the school.
With 1,000’s of plant varieties this may be the largest single plant sale in the U.S. It is a fundraising event for the Friends School of Minnesota, a small Quaker K-8 school in St. Paul. Plants are grown as naturally as possible, 80% from local growers.
Over 300 varieties of plants grown by local master gardeners, neonic free and grown in sterile potting soil to stop the spread of jumping worms. The proceeds from this sale benefit the University of Minnesota Extension Master Gardener programs in Ramsey County. Master Gardeners on hand (LIKE ME- wink wink) to answer questions.
Landscape Revival Plant Sale + Expo June 1st Rockpoint Church Lake Elmo This sale focuses on locally grown NATIVE plants for pollinators grown by local growers without any systemic insecticides. Also, no cultivars sold, so straight native plants.
Wild Ones Plant Sale Pick Up Near Mounds View High School Order by: May 15th Pick Up Dates: June 8th + 9th
The “Big River, Big Woods” chapter of Wild Ones is again holding their annual plant sale of native wildflowers, ferns, sedges, grasses available in many sizes from Glacial Ridge and Outback Nurseries- two local and trusted native plant specialists.
Other Local Plant Options
Farmers Markets – Shop you local farmers market for locally grown vegetable + native plant starts. Find your local market at MNGROWN
All Good Organics – Lino Lakes, MN Limited but healthy variety of organic vegetable starts between Mother’s Day and Father’s Day available at their on site farm store.
MN Native Landscapes – Otsego, MN Variety of MN native seeds, plants and ecological services offered. Shop online here. *I planted one of their “Pocket Prairies” years ago and love how it has grown over the years!
Prairie Moon Nursery– Winona, MN Hundreds of varieties of native seeds, plants both potted and bare root. You can visit or order online here.
Prairie Restorations – Princeton, Scandia and Cloquet, MN Wide variety of Minnesota Native plants in all sizes, plus single species and wildflower seed mixes. Shop online here.
Of course you can always look for neighborhood seed and plant swaps, check your local seed library and- you’d be amazed at how many plants you can still start yourself from seed. Learn what you can still succession plant and how to start seeds with me. I even have a pre-recorded Seed Starting Class available.
I hope this gives you more REAL LIFE options for growing your best garden yet!
Choosing local flowers can have as big an environmental impact as the food we buy!
With Mother’s Day coming up – which accounts for about 25% of all cut flower sales in the U.S. annually, I thought it was time to dig deeper into the dirty side of floriculture and look into the growing trend of local flowers…
Sarah of SCC Flower Farms has generously given my readers a 20% Discount on CAS Bouquet Subscriptions during the month of May!
Use code GIFT at checkout to receive 20% off CSA Subscriptions
thank you Sarah!
Did you know that cut flowers are one of the biggest offenders when it comes to being sprayed with synthetic pesticides and herbicides. And with a nearly $60 billion industry in the U.S., Americans bring a lot of those sprayed blooms home and then seat themselves around them for meals…
The cut flower industry needs to drastically reduce their negative impact on the planet. The largest number of flowers sold in the U.S. are flown into North America from South America (specifically Colombia and Ecuador). The carbon footprint from refrigerated air travel is mind blowing!
Most refrigerated containment systems emit hydrofluorocarbons, or HFCs, which are greenhouse gases estimated to be 9,000 times more potent than CO2 at warming the atmosphere.
Flowers also require lots of water to grow, and are usually grown in large-scale greenhouse environments, which then need pesticides and herbicides to deal with because of planting in monocultures. Areas around large-scale flower farms also experience negative run off effects and lowering of regional water tables.
The workers are showing signs of poisoning from the intense use of chemicals as well, after working 16-hour days for unfair wages. The chemical they may be having the biggest reaction to is methyl bromide, which is a fumigant sprayed onto flowers before shipping to make sure all bugs and fungi die in transit. This is illegal in food, but since flowers are not food, the industry gets away with it- even though it has been shown to cause neurological damage – to us humans along with the pollinators!
But then there are the greenhouses that aren’t in South America that require heating to grow the flowers we want for that special celebration… which can have much higher carbon footprints even with shorter travel times.
Here’s How You Can Help
Buy Local Flowers when in season, dubbed “Slow Flowers” from your flower farmer.
Ask your florist where their flowers came from and if they were treated.
Reduce packaging by bringing your own vase, or asking if there are compostable options.
Buy a potted plant instead of cut flowers. Many plants are grown in similar circumstances as cut flowers, but at least it will have a longer life and give you back some oxygen.
Grow Your Own! I love growing flowers along with veggies. Some of my favorite flowers to grow are covered in this article.
I truly love the local flowers available at our farmers markets, but for when you can’t get there, or as a gift- I love that there are now bouquet subscriptions available from local flower farmers! Local Bouquet CSA
Meet a Local Flower Farmer Raising Flower Power!
Sarah at her home garden gate.
I had the great joy of visiting Sarah’s home gardens, landscape company and flower farm collectively known as Sarah’s Cottage Creations. This woman walks the walk of sustainable farming and truly is so passionate about flowers; including the people who help her grow them and the people who bring them home!
When you think of starting a flower farm you might think of someone coming from a farming or horticultural background, right? But this story starts with an “Oprah’s Best Life” aha moment when owner and now flower farmer, Sarah Buerkley, realized she wanted to do something with her hands outside in nature.
She started Sarah’s Cottage Creations in Stillwater, Minnesota in 2000 by installing seasonal pots and window boxes in her area. And two decades later… she’s grown into multi-faceted landscape and gardening business where she still gets to plant out seasonal blooms in pots and window boxes, but has expanded to landscape design and installation, plus her newest venture – the flower farm! All told, she employs over a dozen plant crazy people year-round and doubles that during the summer months.
She focuses on Dahlias, Peonies and early season Fancy Tulips on the flower farm, but also grows a lot of variety (ranunculus, zinnias, strawflowers etc.) for bridal bouquet orders- and oh my goodness, swoon, the colors all season long on her farm are breathtaking!
Flower Purchase Power
We often overlook the ecological impact of flowers. They’re often a fun, last-minute splurge so we don’t sit down to think about how our flowers were grown, or where they came from like we do with our food.
But that is changing. Sarah has seen a shift in the last few years with people wanting to know if their flowers were grown locally, and if they had chemicals sprayed on them. Sarah is so happy to support this healthier option for people and the planet. It is also why she grows her flowers without harmful chemicals.
“I really love being able to ship my flowers with zero chemicals added like so many huge grow houses that ship across the US do,” says Sarah. “We also wrap our blooms in paper not plastic because we can with our blooms travelling a shorter time and distance”. All these things really do add up to a larger than expected environmental impact.
So what does it take to run a flower farm?
Patience and lots of hard work! But many flower farmers start on small parcels of land and slowly grow.
Like so many gardeners, Sarah is mostly self-taught. But she was immensely grateful for the “Floret Farm” flower farmer workshop that she took years ago.
Sarah currently works with about 3,000 dahlia tubers and added over an acre of peonies! She holds a tuber sale every January (tubers ship out in late April or early May here in Minnesota) I am eagerly awaiting my shipment of new Dahlia Tubers as I write this!
She also sells many different “Bouquet Subscriptions” for weekly delivery starting in April with fancy tulips and going on through the season. What a wonderful gift idea! In order to house all those cut beauties, even for a day, they have a single cold storage area (that is usually pretty dark as you can tell from the photo).
You can follow along with Sarah’s swoon worthy growing season on her Instagram Account, or sign up for her monthly emails to be the first to access her sales (some dahlias go very fast).
So next time to decide to gift someone a bouquet, take the time to look into where those flowers came from and how they were grown. You’ll end up giving a more meaningful, and more healthful gift on so many levels!
Are you ready to Dig In to Local Flowers for a healthier planet? I truly hope I’ve inspired you to think before you buy your next bouquet!
It is so empowering to be able to make something like homemade mayonnaise in your own kitchen you thought you had to buy from a store!
This is such an easy staple to be able to swap out, and so much healthier for you and your family too- with all real ingredients and it tastes so much better than anything you can buy in the store!
With a stick blender and some simple ingredients; oil + egg + acid you’ll be amazed at how quickly this comes together!
Making small batches like this recipe’s proportions with a stick blender means it’s lots easier than most recipes which call for a food processor, plus much larger quantities which always spoiled before I could use 4-6 cups of mayonnaise. This makes just around 1 cup, a perfect mount for whipping up egg salad! (Especially when all those Naturally Dyed Easter Eggs need to be eaten)!
The trick to making this recipe work is using a jar that is just barely bigger than your stick blender. For me this is a wide mouth (straight sided) pint-sized mason jar.
You can use lots of different oils; I prefer avocado or sunflower oil. But you can find your own blend from favorites like: avocado, olive, untoasted sesame, sunflower and coconut oils. Use what you’ve got, knowing whatever oil you do use will end up affecting the overall flavor of your finished homemade mayonnaise. *I do suggest staying away from using all olive oil as it won’t taste right, at least to me.*
Yield: 1 cup of mayonnaise
Homemade Mayonnaise Ingredients
1 large (or two small) raw egg- room temperature
1 T lemon juice or raw apple cider vinegar
1 T Dijon
1 pinch of salt
3/4 C to 1 Cup Oil
Place room temperature egg (temp is important here!), lemon juice or vinegar, mustard, and salt in the jar, add oil(s) to the top.
With the blender blades over the yolk, keep the blender firmly on the bottom of the jar and start blending.
You’ll see the oil and egg start to emulsify almost immediately.
Keep blender blades at the bottom for around a minute and once most of the ingredients are blended you can raise the stick blender up a little to incorporate any extra oils.
This will not feel quite as thick as store bought mayonnaise right away, but once refrigerated it will firm up and spread like any store bought mayo – but it will taste SO MUCH BETTER!
You can add other seasonings after the main emulsifying process, like garlic mayo, spicy mayo etc…
You can add more vinegar, mustard, or salt to suit your tastes with each new batch.
This mayonnaise will keep refrigerated for three to four weeks.
Perfect for egg salad and deviled eggs… which is something we eat a lot of since we raise our own backyard chickens!
Let me know if you liked the mayo and how you used it most.
Let’s get your garden dreams onto paper so you can make harvesting from your garden a reality this summer! A little planning can go a long way. To that end, I’ve created a step by step Garden Planning Guide for you.
First – let’s get clear on what YOUR garden goals are. Setting an intention up front (and knowing it will change with/in the seasons) can be a welcome guidepost later in the planning process. Try to not to compare your gardens or goals to anyone else’s.
Also, I’ll suggest you start small and manageable and plan to add on as you get comfortable with growing more and more. I really want gardening to be a joyful experience for you- not a slogging chore hanging over your head.
Did you know I have a FREE Garden Design Class video on my YouTube Channel? We go over all the basics covered here plus even more details so check it out if you’re looking for more information.
Let’s Dig In!
Before We Dig In
Let’s plan making our vegetable gardens places of beauty for us and the rest of nature that we want to invite in!
The more you start using your front and back yard, the more you’ll want to make the most of every square foot.
Mapping it out on paper will help you see your space in new ways. Keep in mind water, easy access, electrical and zoning requirements for sheds, chicken coops etc.
There are as many ways to design and implement a garden as there are gardeners. And, if there’s a friend or neighbor’s garden that you admire, ask them if you can use their plans in your space; imitation is the highest form of flattery…
Focus on growing what you and your family like to eat, and what will grow well in the space you have. Know Your Growing Zone! Follow THIS LINK to find your USDA Plant Hardiness Zone.
Call Before You Dig
#811 is the national number to call to request that all buried utilities be marked before you start digging. Plan to give them a few days lead time to mark buried electrical, cable and water lines.
Layout Basics
Garden beds function best when built to the 3-4-foot wide range.
Main pathways are best kept at 2 feet wide. Some smaller gardens can get away with 18” pathways, but if you need to get a wheelbarrow into a space, you’ll need a minimum of 2 feet.
Just a reminder that beds do not have to be straight. Depending on materials, the shapes are limited only by your imagination and the space itself.
Basic Planning Steps
Draw the garden perimeter.
Draw in hardscapes. These non-plant items include fences, paths, and fixed items, now you’ve got a ‘Base Plan’. STOP and make copies at this point so you can play with design.
Draw rough outline of garden bed shapes and sizes.
Make a list of all the plants you want to grow in your garden (grow what you eat).
Draw plants into beds (remembering orientation, spacing, trellising, harvesting accessibility).
Add in companion planting options.
Add in succession planting options.
Revise, revise, revise.
Save your plans from year to year and make notes and use for planning crop rotation.
Orientation
When starting your plant layout keep in mind the suns’ orientation. Plant taller plants on the north end of the bed so you don’t block sun from other shorter plants (unless you want to create shade for lettuces etc.). If you plan on making any of your raised beds into cold frames, know that an east west orientation (with the window slanted towards the south) is recommended.
Design Your Layout Sketch
Next is sketching the shape of your garden. Get outside and measure existing spaces or walk the area and measure it out. Draw the perimeter of the space to scale on graph paper. Most garden beds will work well drawn to a scale of 1 foot to 1 square on regular graph paper. Next, add existing hardscapes that won’t be moving. Then, stop and make copies of this ‘base plan’ so you can markup many drafts without having to repeat this step again!
Now’s the time to refer to the list of ‘want to grow’ plants you’ve been gathering. If your list of what you want to grow is longer than what you have space for, narrow the list down by considering what your original garden goals were. Keep in mind what your family likes to eat most, what you could buy from a local farmer instead, and what is most cost effective to grow. This is the tough part- rarely is their room for all the things we want to grow. Now is the time to compromise.
Plant Spacing
How you space your plants is going to depend a little on the kind of gardener you are… Do you like things orderly, or does a little chaos feed your soul? Of course, read the seed packets and consider their recommendations. Many of those packets focus on ‘row’ gardening, although some are starting to include square foot spacing as well.
Most gardeners (us included!) struggle with remembering just how big plants really get by the end of the growing season. Giving plants ample space will help them flourish and make your late season gardening jobs more enjoyable too.
Spacing plants too close can decrease air flow and light, both of which can lead to weakened plants. Weak plants are more susceptible to disease and pest pressure. I tend to crowd my plants a little but am aware that I need to pay extra attention to them. Also of note, the more crowded the plants, the trickier the harvest.
For me, spacing ends up looking like this in a 4 foot wide beds:
24 carrots
12 onions or garlic
8-10 beets
4-5 pak choi, celery, head or leaf lettuce
3 broccoli, cabbage, cucumber, kale, peppers or potatoes
2- Tomatoes
1 zucchini, summer or winter squash
Row spacing will vary based on plants, and you can really play with space when it comes to plants you’ll trellis like pole beans, cucumbers and squash! More information on Playing with Space by Growing Vertically in my online class, coming soon. I also tend to interplant a lot which can alter plant spacing.
Place Your Plants
Taking into consideration the elements we talked about before: orientation, vertical planting, and plant spacing, start placing plants into your ‘Base Plan’. Know you’ll likely move things around quite a few times as you work this out.
This is the step where some garden alchemy happens – you’re using your imagination along with your experience. This process gets easier to see each time you do it. Think about your garden through the seasons, imagine pollinators, harvesting, and how the sun changes. Envisioning your garden in fall can help you get the most out of your space without it becoming overwhelming!
*Confession: It is still hard for me to remember how big broccoli plants really get as I’m transplanting tiny seedlings into the garden!
Getting a plan on paper will help you visualize the garden better but remember there’s nothing like seeing a garden grow throughout the seasons. Living the experience is really what it’s all about- and nature is the best teacher.
Try keeping a record of what you grew in which garden spaces. I tend to lean on my Instagram account and story archives for this, along with a spreadsheet of seed starting dates and a few notes on how plants performed. This practice helps you fine tune your garden skills year over year. It also helps you practice crop rotation in the future.
Plan space for companion flowers to help with pest defense too. Flowers add beauty, pollinators, habitat and joy to any vegetable garden.
Consider succession planting options for growing multiple crops in the same garden beds throughout the season.
Consider the rest of the ecosystem when garden planning, see your garden as part of nature and work with it instead of against it.
All that dreaming you’ve done up to this point will pay off in the long run with happier plants and heartier harvests.
I hope this helps you Dig In and plan your best garden yet!
Soil blocks produce some of the best transplants from seed starting I’ve ever grown. This is my hands down favorite way to start tomatoes, peppers and my earliest cold hardy crops.
The method uses a metal ‘press’ that you fill with an oversaturated (think cement slop for the right consistency) seed starting mix. You get this mix packed into the ‘press’ and push a lever to pop out the cutest soil cubes you ever saw. And if the mix is done right, they stick together great, even though it seems like they’re defying the laws of gravity.
This has proven a great way to get your seedlings off to a solid start and use less plastic. It was brought over to America in the 1970’s by Eliot Coleman, the OG Organic Gardener.
Soil Blocking Benefits
There are a few stacked bonuses to starting seeds this way. One is that it uses less plastic overall. It also creates a good environment for a seedling’s roots to ‘air prune’. This basically means the root hairs stop trying to grow out and instead bulk up closer to the plant. This avoids any circling of roots in a pot so no worry about root gridling. The air pruning process primes the plants for less transplant shock as well. The soil blocks also have great germination rates. They’re almost impossible to overwater as the blocks shed excess water right away.
The standard for seed starting trays is the “1020” which is roughly 10” X 20”. I mostly use a solid 1020 tray with a mesh 1020 nestled inside this for my soil blocks. But, I also have an assortment of older pots that I use to plant into, always with a solid 1020 tray underneath. I absolutely swear by Bootstrap Farmer’s trays. They cost more up front but will literally never need to be replaced- so much stronger then the box store trays!
You can also start soil blocks on any tray with a lip, and I’ve got some old school lunch room trays I’ve repurposed for this.
Getting the Seed Starting Mix Right
Start with a sterile seed starting mix. Do not use regular garden soil. There are quite a few good brands out there, I’ll use Promix if I’m buying a pre bagged blend. But when I do my main seed starting, I mix up my own, to be able to control the exact contents (yes, I’m a control freak) and to save money!
I buy compressed bricks of organic coco coir, like these, to make up about half of this mix. You’ll get roughly 2.5–3 gallons from one compressed brick after soaking in 1+ gallon of water and letting it expand for a few hours.
I have used peat in my soil blocks for years, knowing that it is a hotly debated medium for seed starting I’d been looking for alternatives in addition to the coconut coir. I trialed wool pellets from Kestrel Farms Pellet Co. for the first time in 2024 for my soil blocks. I am loving this medium so far. It is holding together like the peat and holding water as well too. I will update on my trial once the results are in!
There are lots of opinions and ways to create a good seed starting mix. Here’s what I found works well for me when starting soil blocks. If you’re making a seed starting mix for starting seeds in pots instead of soil blocks, you can skip the peat moss altogether.
🌿Soil Blocking Mix🌿
3 parts coconut coir 3 parts peat moss (*or 2 parts wool pellets) 2 parts compost or 1-2 parts worm castings 2 parts perlite 1/4 cup blood meal < 1/4 cup bone meal < 1/4 cup Azomite (aka rock dust)
SOAK COCONUT COIR FOR AT 2+ HOURS PRIOR TO MIXING
Here’s a link to my Amazon seed starting page if you’re interested in seeing all the products together. But remember, reusing any existing trays, pots and food grade plastic is an option too!
The soil blockers cost a little more than trays and pots but can make endless soil blocks for you – and all your garden friends. This is something I love demonstrating at schools too- it really is like playing with mud!
Enjoy starting seeds however you choose to go about it- and marvel at nature’s will to grow!
As an avid gardener and garden writer I’ve listened to a lot of garden podcasts- and some are better than others. I’ve also had the joy of being interviewed by a dozen podcast hosts (you’ll see some of their names below).
There’s something soothing about listening to others who have been there and done that. I love listening as I work with my hands or out on walks. If you’re not a podcast listener, I have to say (even as a writer) you are missing out!
Stephanie and I during a farmers market shopping spree!
Listen to podcasts where my coauthor Stephanie and I are interviewed about our book, Small-Scale Homesteading HERE, scroll about ½ way down for the list of links.
The following podcasts have given me inspiration, new ideas and company as I go about my days. While these are mostly gardening focused, I figured I’d share all my favorite podcasts… in a general order of how many episodes I’ve listened to over the years.
My Favorite Garden Podcasts
*Note – these either link to a main website or the Spotify podcast page as I did this from my desktop computer*
The Joe Gardener Show Joe Lamp’l is a legend and for good reason, he’s interviewed so many experts, plus talks in depth about how he grows great gardens- I absolutely love garden geeking out with him!
The BEET – The Epic Gardening Daily Podcast Kevin Ispiritu of EPIC Gardening doles out daily 5-10 minute podcasts where he interviews experts and riffs on questions asked by gardeners in these short, easy to binge listen!
Cultivating Place Jennifer Jewell’s delightfully deep-dive program focused on conservation, natural history and gardening. She really brings on enchanting guests that makes this seasoned gardener question things!
Homesteaducation hosted by two well-known homesteaders Angela Ferraro-Fanning and Mandi Pickering, who talk about gaining the skills and mindset of modern homesteaders. Pretty infrequent posts lately.
Minnesota Gardening Podcast Brad Tabke talks about gardening in the north and so much more. Focusing on eco-friendly gardening practices, this is one I always try to catch.
Beginners Garden Podcast Jill McSheehey guides listeners through both interviews and personal experience. She’s got great garden tips, resources and ideas for home gardeners.
Food Garden Life Show Steven + Emma Biggs are a father daughter duo from Canada. They keep it real and do both interviews with experts and deep dives into how they grow, especially growing food that shouldn’t be able to grow as far north as they are.
Growing Joy with Maria Focused on the indoor plant lover, Maria interviews all shades of plant lovers, while letting plants nurture us in return.
The Good Dirt is hosted by the mother daughter duo of Mary & Emma and focuses on sustainable lifestyle from the soil on up. I appreciate listening to their relationship as much as the topics covered.
Podcasts can help us envision better gardens and better ways to tend them and ourselves.
Well Loved Plant Podcasts
In Defense of Plants Matt Candeias offers up his true love of plants in these shows that take deeper dives into specific topics about plants – not necessarily on how to grow them better, but about reverence for them.
Let’s Argue About Plants The editors of Fine Gardening bring this fun, informative podcast tackles all things gardening. You’ll listen to the insights (and polite arguments) and hear from today’s leading horticultural minds.
My Favorite Non-Garden Podcasts
On Being with Krista Tippet “Wisdom to replenish and orient in a tender, tumultuous time to be alive. Spiritual inquiry, science, social healing, and poetry. Conversations to live by.”
Coffee with the Chicken Ladies is hosted by best friends Holly & Christie is all about chickens. I love how they break up their podcast into segments including interviews, breed deep dives and product reviews.
Good Together The Brightly brand’s podcast on eco-friendly sustainable living
Suggestions from Readers like You
The Grow GuideA newer grower, Maggie Wysocki teams up with master grower Dave Hanson to chat on all those questions that new gardeners have, but with a deep dive. They’re in Manitoba so this is especially for my northern gardeners.
Pioneering Today is hosted by Melissa K Norris and homesteading focused.
Foodie Pharmacology , hosted by ethnobotanist, Dr. Cassandra Quave, this looks at food topics through a scientific lens.
I love listening as I harvest, weed and preserve from the garden
Audio Books I Adore
Have you heard of Libro.fm? it’s a way to listen to audio books that supports local book stores! It’s my new favorite way to sidestep amazon/audible.
I hope these garden podcasts and audio books help us all dream of doing better with the plants, earth and time that we have.
So, what’s your favorite podcast? Please share here or on one of my social media sites because as you can tell- I’d love to listen… Let’s continue the chat on Instagram or Facebook!
This will not only warm your body and soul, but makes your home smell like the holidays along the way… once I start making this Hygge season has officially arrived on our homestead.
Simple and completely able to tailor to your tastes, this recipe lets you add more or less of ingredients as you like.
Cinnamon sticks, cloves, allspice, ginger root, peppercorns and a nutmeg pod.
Ingredients
3-4” of fresh ginger, chopped or grated 3 Sticks of Cinnamon (ground cinnamon will make the tea gritty) 2 tsp Whole Cloves (or 1/2 tsp ground) 1/2 of a Whole Nutmeg (or 1 tsp ground) 1 tsp Peppercorns ( do not substitute ground) 2 tsp Allspice Optional: 6-8 cardamom pods or 2-4 Star Anise 1 Vanilla Bean (or add 2 tsp vanilla extract after you take off heat)
Directions
Simmer all the above in a medium pot with 3-4 cups of water for 15-20 minutes.
Add 6-8 black tea bags, turn off heat and let steep for 5 minutes.
Strain into a heat proof container. Store in refrigerator for up to a week.
To serve, heat tea concentrate and then add milk, or milk with a splash of cream , or half and half- yum! Up to a 50/50 ratio. Sweeten with honey or maple syrup.
I will often keep the strained ingredients in a pot on the stove, and keep simmering in water like a stovetop potpourri!
One of my all-time favorite condiments has always been the slightly sweet, slightly vinegary and always crunchy pickled daikon + carrot ‘salad’. This is typical in Vietnamese dishes like Banh Mi and rice noodle salads. I’m also known to just eat this straight out of the jar.
A typical quick dinner, with pickled veggies playing an important supporting role!
I feel so lucky to have grown up around the Twin Cities where I’ve been able to savor all the flavors of the metro area. Growing up more on the east side of the metro, on the outskirts of St. Paul, I always had ample Vietnamese options. My dad used to work at the state capitol, and I would beg him to bring me to lunch at The Lagoon, an old school Vietnamese restaurant that used to be tucked in right there on University Avenue.
Hence, my days of slurping pho, nibbling spring rolls with fish sauce and eating all variety of bun (rice noodles) started early – and never really stopped.
Pickled Daikon + Carrots Unite!
I love making this as a way to pack a few more fresh and crunchy veggies into meals, especially late in the fall when I have so many daikon and carrots coming out of my garden!
I used to make this with rice wine vinegar and enjoy it as a quick pickle. But then I read about fermenting foods even if the brine includes some vinegar. The main idea is that vinegar usually slows (or potentially stops) the fermentation process. Salt also slows the process.
So, this recipe uses salt to wilt the veggies, and then is rinsed off. Then we add a mild vinegar and sugar brine and let it ferment for a few days at room temperature. You can absolutely make this without fermenting, as a quick pickle- and the cooler the ambient temperature the less/slower foods ferment in general anyways.
After looking up traditional Vietnamese recipes and playing with fermenting the veggies even though they had vinegar, plus adding in some ginger… I’ve come to a happy place. A very happy + crunchy place indeed.
I love playing with my food, and making items and recipes my own… I hope this recipe makes you feel comfortable playing in your kitchen too. Know that this recipe is a place to jump off from or follow exactly. I’m happy as long as you’re trying new veggies!
Ingredients
½ lb Daikon
½ lb Carrot
1” ginger knob (optional)
1 TBSP Salt
Vinegar Brine ½ C water
4 TBSP Sugar
4 TBSP Vinegar (white distilled) or Rice Wine
Instructions
Peel (or just scrub really well) daikon and carrots. Either Julienne them if you have mad knife skills, or use a mandolin on a medium size shred. Peel ginger and leave whole or slice in two- the flavor will infuse and be easier to remove the larger it is.
Sprinkle with salt, massage in and let sit for around 10-15 minutes.
Combine brine ingredients, bring to a simmer for a minute to make sure all the sugar is dissolved.
Rinse the now wilted veggies gently and squeeze off excess liquid. I do a two-hand squish here. But don’t go overboard, it needs to retain a little salt.
Then pack a jar quart jar with the shredded veggies, and pour brine over, making sure to fully submerge veggies. Use a pickle pebble or weight if needed.
Ferment for 5-7 days depending on temperature and your taste preferences. You’ll be able to taste a different kind of tang to the veggies once they start to ferment. You may also find some white bubbles forming. This is called kahm yeast and is to be expected, scrape off the top and carry on.
Boom. You have your pickled Daikon + Carrot.
Store in refrigerator up to 1 month. Veggies will continue to soften so you can make in small batches as both carrots and daikon can hold their freshness better in the refrigerator than in this relish.
