Page 7 of 15

Prepare Your Chickens for Northern Winters

I’ve loved seeing the backyard chicken community grow over the years- and especially this past year! So many new chicken owners; I lovingly refer to us as “chicken tenders”. So it seemed like a good time to gather my thoughts for an overview on getting your hens ready for winter. This article focuses on smaller backyard flocks because this is what I’ve had the most experience with, and what most newbies start with.

For us backyard chicken tenders there are specific city rules and responsibilities. I go over some of those and other local chicken keeping resources in my post, Chickens in the Hood. I also bear my soul in the sobering blog, Fresh Eggs to Chicken Soup, about when we decided to cull a flock of our hens a few years back.

Transitioning to Winter

Transitioning hens to winter can be smooth when you follow a few simple steps… Yes, even if we’re rushing after a freakishly early snowstorm and weeks earlier than normal! Just pat yourself on the back that you’ve taken a step to lessen your reliance on corporate food systems and get a good pair of gloves for winter chores.

Keeping chickens over the winter really comes down to keeping them dry and out of the wind along with giving them plenty of food and water. This should give you happy hens down to -20°F. But, let’s get real- nothing is happy colder than that. Like at any other time of year, being with your hens and knowing their routines is your best offense.

If there’s one thing you get out of this article, let it be that chickens are tough birds! While cold by itself can harm chickens, the thing that can really harm your hens is that sneaky combination of damp + cold together which causes frost bite faster. We’ll cover this in depth later on. For now, we’ll go over three area; the coop, the hens, food + water,
but of course they all intermix along the way.

The Coop

Coops come in all shapes and sizes. If you ever need coop inspiration check out Egg|Plant Urban Farm Supply’s annual “Chicken Coop Tour”. So, what might work in one yard/coop/flock may not in another.  I’ll give basic ideas that can be used to fit your chicken coop no matter the shape or size.

Current Coop, notice covered run area

Coops need ventilation, but not wind. This can seem antithetical. Think of it this way- we leave our coops uninsulated but cover the 6’X6’ mesh window in winter. Heat, and most importantly moisture, will escape between the roof trusses this way.

Once upon a time, when we were chicken newbies, we insulated our coop. Airtight. Too well. Luckily, that was during the warmer winters of a decade ago. But, even with lows around 20°F I noticed a LOT of humidity in that coop.

Poop in the Coop

As air gets colder it loses its ability to hold moisture. Add to that, the fact that chicken poop also contains all the urate (what humans would pee separately) and you’ve got a high percentage of water to deal with. The urate is also where that ammonia smell comes from. Most people keep a minimum of 4-6 hens in a relatively small space in urban/suburban settings.

So, let’s imagine it’s one of those -10F mornings and they’ve been in there all night (PS- chickens poop in their sleep) cooped up… then they go outside with colder temps, and maybe some wind chill, the dampness surrounding their combs quickly becomes frozen and you’ve got a hen with frostbite in a few minutes.

With colder but dry combs as the hens come out of the coop, they’re much less likely to get frostbite. So, you can see how important good ventilation becomes!

One of the basics is keeping chickens dry – and if you didn’t notice over your honey-moon period of chicken keeping over the summer- chickens release a LOT of poop, around 1/3  – ½ pound per day depending on the breed. That $#% needs somewhere to escape! If you’re really interested in the chicken digestive tract, and not squeamish about lots of chicken poop pictures, Check out Fresh Eggs Daily’s post: All About Chicken Poop.

Poop Plate ready for scraping off poopsicles!

Here’s where I’ll give a big Shout out to the “Poop Plate”. This is any board (or piece of metal for really easy scraping) that you put below the roosts to catch poop, because remember chickens poop in their sleep! This makes cleaning the coop so much easier in winter.

The back side of the fencing is covered in plastic, notice no snow on that side!


Lots of northern chicken tenders enclose their chicken run to some extent. I usually tack on an old clear plastic shower curtain or some garden poly. This lets light in, but keeps wind and snow out. It can even get a little like a greenhouse on calm, sunny days. I tend to wrap just two sides, because the whole idea is to have them outside, and it’s only on the coldest days that I’ll confine them into either the inner coop, or the coop  + run.

How Cold is Too Cold?

As always, I think watching your chickens and see where they hang out is your best chance for raising happy hens. There’s no hard and fast rule to how cold chickens can survive because it depends on the breed, any wind and relative humidity. But generally, if it’s not getting above 0°F I don’t let mine out. If it’s only going to get to single digits, I tend to let them out in the afternoon- and keep them in the run so they don’t get so involved in scratching they forget how cold they are. This usually only happens a handful of times every winter.

We also try to have a solid covering in place for winter over the run, this really helps keep snow out. This not only makes it nicer for the girls in winter, but also in spring when everything melts having snowpack underfoot becomes one HUGE mess! Ask me how I know 😉 *We usually have small run areas, 4’X6” or 3’X8’.

I know some of our chickens hated going into the snow and would only venture out after others had forged a path. Others would fly into the middle of a snowy backyard without a care. Both are normal. Both are OK.

Hay There!

Add more hay. We use hay in our garden to insulate plants, and in our coop to insulate the chickens. We’ll be trying the deep litter method again this winter. This is the practice of adding more hay to the spent bedding throughout the winter and letting it decompose in place. While this sounds gross, it’s actually pretty cool, *if* you can keep the moisture down.  The idea is come spring, you’ll have some finished (or nearly finished) compost for the garden. The decomposing hay and chicken poop give off heat, a nice bonus during our cold winters.

You’ll also want to make sure that ALL the chickens can comfortably fit on a roost up off the ground as sleeping on the floor invites disease and is colder. They also appreciate a roost off the ground outside in winter!

Coop Heaters

A point of contention for some chicken tenders is whether to heat the coop. Heating the coop can keep your chickens from getting acclimated to the winter temps and they’ll end up staying inside more; getting less fresh air and less chance to move around and forage. It can also pose a fire hazard if a cord is near or on the ground. You may think you’ve got the cord tucked away, but seriously chickens can be worse than rock stars at an after party.

We never heated our coops until a friend gave us this heater with her hens that we added to our flock. I will say they serve a purpose. It goes back to we do use a timed light bulb to add light hours to their days. Adding light keeps chickens laying eggs more consistently. Chickens slow down and speed back up their laying with the seasons, unless given a little supplemental light. We usually set it to go off an hour or two before normal sunrise, starting around November, going until February. I’d suggest starting earlier in the morning rather than at night, because a light that suddenly goes off might catch a hen off guard. This means a hen could spend the night on the ground and will end up more stressed out as a result.

The Hens

It never fails, I always have that one hen that starts molting about the time the temperature dips. I take care to give hens molting in cold weather extra dry spaces, as girls without feathers around their necks or under wings are the only hens that might have a hard time staying warm enough.

In general chickens are very capable of keeping themselves warm. While they aren’t exactly like wild birds (think chickadees and cardinals) remember they are birds. Some birds hang out in Minnesota (and even colder places!) all winter long. That said, cold tolerance varies with breed; larger breeds being the best in cold climates mostly due to body mass.

Frost Bite + Comb Care

Frost bite can harm our hens quickly and permanently. It can happen within a few minutes but is avoidable. The bigger, thinner and more ridged the comb, the easier it is to get frostbite. I’ll give a shout out to pea combs here. Those tiny, barely-there combs hardly ever get frost bite because they have good blood supply and are so close to the head. Big floppy combs, while adorable will need some extra care in a typical Minnesota winter.

You can see a bit of frostbite on this buff’s comb, black tip and then white.

When it gets “January Cold”, as my kids call it- I bring out the small jar of coconut oil and place it above the wood stove to have at the ready. Coating the combs and wattles creates a waterproof barrier between the skin and the cold. Not very insulating, but it keeps the wet off. And remember Cold + Moisture causes frostbite faster on combs. Have I pounded that in enough?

Even so – I like to push the limits and let my girls outside as much as possible, and mine have gotten frostbite. You’ll first see white tips on their combs. Then they will turn black. Really bad cases the affected parts will fall off. This is very painful for your hens, and we try to avoid this at all costs.

Food + Water

As always, give your hens plentiful feed, indoors and outdoors, as long as it can be kept dry. I tend to up their protein during the transition time too, this especially helps that one hen who’s always molting. The protein can be ground up nuts, leftover beans, or a few extra meal worms. I also make up some fun winter treats like garland from produce past its prime; like apples, kale/broccoli leaves, cabbages, and even cranberries. Another favorite treat to feed inside the coop (because it is dry and full of extra energy for when it is really cold and they are stuck inside the coop) is the “Flock Block”

Some people put dog waterers inside, and this just seems like a mess waiting to happen. If you have a smaller backyard coop, please do not put an open topped heated dog waterer inside your coop. Chickens will walk through, poop in, and just get wet (wet = cold) with open water inside a coop.

We use a simple heating pad under the regular waterer which is raised up off the ground. This keeps the water clean, and thawed on all but the coldest of mornings. We just inherited a heated waterer unit and plan on using this outside the coop for an additional water source during the winter to replace the extra water dishes I fill up in the summer.

The girls love snacking on my harvested microgreen trays before composting.

I will typically add a tablespoon or two of Apple Cider Vinegar to their water once a week just to help their systems. ACV is one of my secret winter weapons to keeping my flock healthy.

I also keep greens around for them for calcium and for something to work at in the winter. I am a huge fan of brassica leaves for my hens. This gives them a great boost of calcium, plus so many other nutrients. It also keeps them busy. I toss over the lower/larger broccoli, cauliflower, beet and kale leaves all summer. I purposefully leave some brassica plants standing in the garden as long as I can to break off leaves and parcel them out to the girls. Later in winter/early spring they get leaves I’ve frozen for them.

Keep it FUN

Adding some herbs, like thyme, mints, lemon balm or oregano to their bedding isn’t necessary, but is a nice extra line of defense. Thyme and oregano have serious herbal benefits with anti-inflammatory, antimicrobial, and antioxidant effects. I add herbs to their bedding, which they scratch in too, to give them a leg up on any congestion issues they might get. *I use thyme tea to sooth my own sore throats and coughs too.

For a real treat, we’ll string up a cabbage, or set out a chicken treat stick. We plan to give them some ‘garland’ for a Christmas treat – and if you missed it, I just presented my girls with a pumpkin Rooster- ha! I wanted to leave with you a reminder that keeping chickens is FUN!

I’ve got some video on winter prep under my “Chicken TV” Stories on Instagram, if you’re looking for visual how to’s!

Me and my old girl Sassy

I hope this helps prepare you for a FUN winter of chicken keeping in the bold north! Let me know if you have other tips and tricks for keeping your hens happy all winter long!

Dig In,

Michelle

21 Roots Farm

Welcome to 21 Roots Farm

As you drive up the country lane you can’t help but feel the at home arriving to this teaching farm. This unique farm combines a quaint country landscape with wagon loads of knowledge and passion to empower people with developmental disabilities.

This is one of those magical places where time stands still, and you get to simply BE in the moment; whether you are visiting the apple orchard, chickens, cats, goats, donkeys, cows, bee hives, gardens or meandering wildflower paths.

But there is a lot more than wondering and wandering happening on these 21 acres. just north east of the Twin Cities.

Teaching Farm

As a teaching farm, the space is specifically designed for adults and children with disabilities. They offer seasonal day programming and special events throughout the year as a way to “foster inclusive connections that are rooted in real life.”

What a gift to the community the three main staff have cultivated with sweat equity – and a guardian angel who wishes to remain anonymous.

I first met up with the team on a frigid + snowy day in January, and like all good farm folks, they were deep into dream mode! Even in the snow they shared their vision of hands-on activities giving those with disabilities a chance to commune with nature and each other.

That dreaming and planning paid off this summer. Even with Covid, they continued with programming for most of their farmers, a huge feat considering the current situation. I see it as more evidence of the commitment to their vocation, the farmers and animals who know this teaching farm as home.

It certainly takes a deep commitment to keep a farm like this up and running. Three highly trained and passionate staff keep things sprouting and running.

Meet the FarmHers

Laura, Amy and Brittany of 21 Roots

Meet the brains, brawn and heart of 21 Roots. Like any great team they create a synergy together that is inspiring to watch.

Amy – Co founder and Farm Operations
Brittany– Co founder and Program Manager
Laura – Farm Manager

The Origin Story

Amy and Brittany were college friends and the dream to open something like 21 Roots Farms took hold shortly after they graduated. After gathering ideas and experiences, they are living the dream! They purchased the farm (with the help of a guardian angel) in October of 2018, have now gained 501(c)3 status and are offering the nature-based programming they’ve dreamed of.

The Farm Land

A variety of hands-on experiences center around sustainable farming practices. They have an orchard full of fruit trees; cherry trees that produce enough to be used by Sarah’s Tipsy Pies, and apple trees heavy with fruit every fall! The chickens also hang out up in the orchard and are much loved (read chased!) by all the visiting farmers!

The larger animals; their cows, donkeys and goats are kept in the big red barn seem to be the real stars…They have an adorable page dedicated to their animals, I highly recommend visiting the “Meet the Animals” page on 21 Roots to get in your daily does of cute!

They have a few different field and garden spaces where they’re growing food crops as well. Raised beds with square foot gardening grids sit next to wide open rows of crops.

The garden area even has a fun potato growing bin- my kids thought this was the coolest potato plant they’ve ever seen- because they could actually SEE it! I mean really, how cool is that!

The underground worm bin and hot compost in the chicken area are other working experiments that show the love of learning from real life that the farm provides.

The wildflower fields are thanks to the previous owners’ prairie restoration project that was started a few years back and is flourishing now.

The Programs

The farm offers day programs, which were able to continue even during Covid as all activities are held outside and were capped at 10 ‘farmers’. Different days focus on slightly different facets of the farm, but all days include time to love on the animals and appreciate nature doing her thing. The personal attention and innovative farming and teaching techniques make for a bit of learning magic!

Farm to Home Animal Yoga Video

The Popular ‘Farm to Home’ videos cover bite size pieces of information while up close and personal with animals. Sometimes reading children’s books, sometimes just hanging with the cast of animal characters on the farm. Another gift they freely give to us all.

I joined in the fun this summer during one of their “Wednesday Explorers” sessions. We talked about seed saving, walked their wildflower fields and made pollinator seed bombs. What a fun way to spread my love of gardening!

We’re planning a seed saving event of a larger scale this fall as well- if you’re interested in saving seed from this farm’s prairie restoration area for use in local Seed Libraries, please contact me directly by commenting on this post, or messaging me on social media!

Part of the Sunflower Circle + Barn

Get Involved

Like any nonprofit 21 Roots always benefits from both volunteers and donations. They have a volunteer interest form you can fill out online and a link to donate as well.

Your time and efforts will reap more than you sow – it’s just that kind of place. Every time I visit I leave feeling good knowing this farm is out there, ready and waiting to serve as inspiration to keep adults and children with disabilities learning from and connecting with nature.

Simply being at 21 Roots Farm helps your spirit roam wild, while cultivating a sense of community. Choose to volunteer or donate and be part of living out the motto “it’s not the destination it’s the journey”.

Go to 21rootsfarm.org for more information on programming and how you can help today.

Find a way to dig in to this local teaching farm and you’ll be happy as a Kid again 😉

– Michelle

Get Your Family to Eat More Veggies!

Tips and tricks from a gardening Mom on how to get your kids (and stubborn adults) to eat more veggies. This is high summer in the garden and wow is there a LOT of fresh food coming in.

Really, how are we supposed to make dinner EVERY night?!? Not to mention, breakfast, lunch and ALL THE SNACKS… Even with easy to incorporate veggies like cucumbers and green beans, we can all get in a rut.

Since “Food is Fun” is one of my mottos, I’ve gathered a few simple tricks over the years…  And these are different than the hide the veggies in the food ideas- which I used to do, but really we should be loud + proud when we eat more veggies!

PS- There is NO SUBSTITUTE for home grown / locally grown produce because when food naturally tastes good it is easy to eat!

Snack Tray

AKA ‘kid version’ of the Charcuterie board… chopping raw veggies and slicing cheese, putting out a few nuts, crackers, sourdough and of course some dips like hummus and dressings… and boom meal complete.

**Look for different colors, shapes and sizes of familiar foods.** There are ‘Lemon’ and ‘Dragon Egg’ cucumbers to keep them eating more. Purple, yellow, red and white carrots are pretty cool too!

Sauté  Saves the Day

This high heat browning technique is quickest way to add layers of flavor to veggies. Starting with onion + garlic, toss in larger chunks/slower to cook veggies first, then and add shredded veggies- and maybe some peppers or tomatoes for flavor. One of my favorite combos is chard,kale or beet greens with onion and garlic and adding in some tomato to up the acidity and create a little sauce base.

Variety of Beets ready for the grill

Just Grill It

Like roasting in the winter, grilling in the summer adds so much flavor to food! A family favorite is roasted peppers, onions + zucchini, with an olive oil and salt + pepper prep. The fun part is drizzling a little dressing on afterwards. Salad Girl’s “Curry Fig” is phenomenal on zucchini after- or if you place veggies on foil while grilling, marinating in it first.

Shape Shift

My mandolin is a meal saver, because I can shred zucchini into coleslaw or a salad base, I can shave carrots, beets or kohlrabi into ribbons or sheets, or even regular old cabbage into instant salads- using the same tried and true veggies my family loves- but presenting them in different ways makes it more fun for my kids – and I’ll be honest- more fun me and my hubby too.

Herbal Appeal

Three kids of Basil, each with their own unique flavor adds to the fun of Italian Salads!

Most of us have a few potted herbs around, this is the time to use them! Most herbs do much better after getting a pruning anyway, and you’ll add fresh intense flavors to your meals. Thyme with lemony dishes, of course adding basil to Italian dishes, and chives to anything with eggs (including hard boiled) just brightens up the flavors. I’ll also add in that many herbs are VERY easy to dry simply by hanging if you start snipping and realize you have a LOT of green!

Quickles

Quick pickling is a life saver as the dog days of summer wear on- I use a simple quick pickle recipe- and I have found adding a little of Salad Girl’s “Lemony Herb” to the mix goes a long way… Any veggie you enjoy raw makes a good candidate for these. From cucumbers, carrots, green beans, radishes, zucchini, cauliflower…all great ways to eat more veggies.

Basic Quick Pickle Recipe

1 Cup cider vinegar, 1 Cup water, ¼ honey or sugar, 1 T kosher salt. Heat brine to dissolve and combine, pour over jars packed with veggies, seal and refrigerate for at least 24 hours. Enjoy for a few weeks, if they last that long.

Adding quick pickles to salads is a great way to jazz up salads that soak up lots of flavor- also amazing over potatoes. This recipe is meant to be played with so make it your own! My seasonings have included; mustard seeds, garlic, fennel leaves, dill, onion slices, peppercorn, hot peppers, bell peppers, ginger, any garden fresh herbs).

Ferment It!

Another, healthier version of pickling is fermentation, and it doesn’t use vinegar- but you end up with that puckering taste, plus TONS of amazing gut friendly good bacteria… if you’re interested check out my blog on different ways to pickle + ferment your beans, cucumbers, carrots etc. into crispy, crunchy snacks that last months in your refrigerator.

Summer Fun

I love summer – and spending it OUTSIDE is key… so I try hard to make fast work of preserving and putting up food now to enjoy all winter long.  Don’t forget you can freeze things like tomatoes and shredded zucchini to cook with later.

**There’s a reason meal kit services are all the rage right now… but that’s just not my world and the packaging, delivery and processing takes adds up to a hefty carbon footprint that takes a toll on our world too.**

I hope this helps you find new ways to remind yourself that Food is Fun! Please share your tips for getting your family to eat more veggies too!

Dig In,
Michelle

Great Garlic Scapes

Garlic Lovers Unite!

I love a good two for one and garlic delivers every time!

This bulb is used to flavor foods the world over, and one of the best kept secrets about garlic is the garlic scape!

Because of the way hardneck garlic grows there are two chances to harvest deliciousness. We all know about garlic cloves, technically the bulb, harvested in late summer… but the beautiful reed like stalks shooting up and the single flower stalk that shoots up from the center, around midsummer in my region, are a delicacy known as the scape.

The garlic scape is slightly milder and somehow ‘brighter’ than the underground cloves. They can be eaten raw or cooked with the flavor changing drastically after heating. I enjoy eating them in a few different ways. In a garlic scape pesto (recipe below), grilling them with a drizzle of olive oil and a squeeze of lemon juice- when they magically taste like asparagus, or fermenting for a spicy mid-winter snack.

They show up around midsummer in farmers markets, but the surest way to gather garlic scapes is to grow your own!

For ALL the Details on Planting Garlic, Read my Growing Great Garlic post.

Harvesting Garlic Scapes

Once the garlic scapes have curled around and you can see where a flower will emerge from, it’s time to get snipping. The softer the scape, the more tender eating- so you take them when you want, depending on your end goals… I usually harvest almost all at once, so I get a variety of maturity, I use the larger ones in pesto, and the smaller ones I grill or ferment.


*You will also want to snip off the flower tips and add to the compost as the buds can harbor bad bacteria and I just don’t dig the texture*

Garlic Scape Pesto Recipe

Ingredients:
1 Cup + of garlic scapes, chopped
½ Cup Basil
Juice ½ lemon
½ tsp+ salt
½ C Extra Virgin Olive Oil
¼ Cup sunflower seeds or pine nuts
¼ C grated Parmesan / Parmigiano Reggiano cheese 

Instructions:
Place scapes in food processor (or Ninja) and pulse to chop finely, add all ingredients but the olive oil and pulse until well combined. Then drizzle in (or add in batches to Ninja) olive oil. Try to freeze half for a mid-winter burst of summer flavor! *If using raw seeds or nuts, toast before using.

What’s your favorite way to enjoy garlic scapes?

Dig in!

Michelle

Bright Future Farms

This family farm’s future is bright indeed!

The name alone gives you a warm fuzzy feeling and I can tell you from personal experience, their greenhouse is wonderfully warm even in the depths of winter… or at least most winters.

Like so many farmers and small business owners, Theresa is always looking to the future, and decided to make a ‘sea change’ in the farm over the last winter. They switched over from Aquaponics to Hydroponics, showing just how nimble small businesses can be.

As Theresa, the main farmer at Bright Future Farms, settles into these changes, she is finding room for growth in new areas. But first – let’s take a look at Aquaponic and Hydroponic development.

A Quick History

Farmers have always been tinkerers.  And some Mayan farmers (2,000 years ago!) were farming using an intricate system of open water canals, reservoirs and filtration boxes. Other cultures have used flooding and seasonal water fluctuations to their agricultural advantage throughout the years; think rice paddies.

Flash forward to the 1970’s and Dr James Rakocy at the University of the Virgin Islands developed a commercial-scale Aquaponics system that harnesses the waste of fish to fertilize plants, all within a closed loop system.

Aquaponics or Hydroponics

The main difference between the two systems is that aquaponics grows fish within the system as a way to fertilize the plants, while hydroponics grows plants only. Both systems are soil-less, using ‘growing medium’ like perlite, grow stones, rock wool etc. More info on ways to grow in the fun video by Epic Gardnening. The systems can look quite different and there are lots of small variations.

Hydroponics can be as simple as getting nutrient filled water to flow by plant roots. But even those kinds of systems require a pump. An Aquaponics system also includes:

Rearing Tanks, Clarifier, Filter Tanks.

The water is sent through the rearing tanks, clarifier and filters then onto the hydroponic tanks to water AND feed the produce. For Theresa, if they’re not growing fish, they simply add those fertilizing nutrients into the system.

The beauty of an aquaponics system is that lots of complex natural processes happen on their own… as long as the system is set up correctly. This creates a sustainable, self-contained system that produces nutrient dense foods.

In other terms, the fish produce waste, which is converted to fertilizer for plants, the plants then filter the water that return to the fish.

‘In’ the Farm

Theresa ended up with a single, 24′ X 36′  freestanding greenhouse that has supplemental heat for our cold Minnesota winters provided by a propane furnace.

Nelson and Pade, Inc is a trusted source for Aquaponics systems, and is the Wisconsin company Theresa went through to purchase her original Aquaponics set up. While not cheap to start up, the system is quite efficient once running.

The first thing I did when I visited on that frigid February day was walk through their bio-security system which included washing your hands and walking through a foot bath of a bacterial and parasitic killing solution. This step adds to their ability to say that they’re clean from outside contaminants, and keeps things growing healthy and organically.

Tending the System

When I first explored the greenhouse, it looked a bit like a science experiment, with tubes and tanks all hooked up and going around and around. But Theresa was able to explain it simply.

Theresa checks the water quality by testing levels of ammonia, nitrates, pH level, plus checks the temperature daily. The main input to an aquaponic system is fish food. The fish eat the food and excrete waste. More than 50% of the waste produced by fish is in the form of ammonia secreted in the urine and, in small quantities, through the gills. Monitoring a few key chemical levels assures healthy fish and plants.

Sea Change

Their greenhouse now consists of a Dutch bucket drip system for tomatoes, cucumbers and sweet peppers, and a deep-water raft system for a variety of lettuces.

Dutch Buckets – photo credit Farmer Theresa

All produce is grown without soil or chemicals in very efficient re-circulating systems, within a controlled environment. Their current growing method is hydroponics, but the raft system is configured for both hydroponics and aquaponics.

Right now, they are adding the nutrients to the deep-water raft system. On average hydroponic systems use 10 times less water to grow food than traditional field crops. That adds up quick! 

“We may raise tilapia again, to have our aquaponics system operating, but are going to compare results of growing lettuce hydroponically before making that decision. Either method of growing produces healthy, delicious and safe food,” says Theresa. As you can see, this farmer is a scientist at heart.

Also of note, composting the unused parts of the vegetables they grow helps add to the general fertility of their outdoor farm garden.

Bright Future Farm also grows a variety of microgreens, also without soil or chemicals, that nicely accompany their other lettuces, tomatoes, cucumbers and peppers.

Now, more than ever, smaller farms are becoming more popular will feed more of the country. Bright Future Farms combines that small business nimbleness with water wise growing techniques to produce delicious produce – and sometimes fish! In places where water is short, hydro- and aqua- ponics will play a larger and larger roll in food production in the upcoming years.

Theresa and her mom all smiles at market!

Catch Bright Future farm at these upcoming Farmers Markets:

Cambridge Farmers Market:
Saturdays starting May 7th 9am-1pm

Lindstrom Farmers Market:
Wednesdays, starting July 8th 3pm-6pm

Bright Future Farm’s Future is, well – bright! Check out their website for more info.

Dig into locally grown food!
Michelle

Getting the Garden Going during COVID 19

Many of you have been asking me about vegetable gardening this year and I love it! I wanted to take this chance to cover (more of) the bases at once.

Specifically, you’ve been asking me about planting seeds versus getting plants later – not sure how COVID 19 will affect things this season… While I don’t have a crystal ball, I have been looking into things, and talking with local garden centers and farm stores, communicating with seed companies and plant distributors here’s what I can gather…

Seeds Stocks

Purchase seeds from local stores, near me in White Bear Lake places like Hugo Feed Mill, Costa’s Greenhouse, Niemczyk Gardens, Egg Plant Urban Farm Supply and Bachman’s are all stocked with seeds (if they carry) and growing out plants for you. Many online seed companies are waaaaaay behind in orders, not taking orders for a while or just closed to everyone but farmers for this season. Places like those above carry seeds from some of the best known and trusted, organic companies around, like Seed Savers Exchange, Renee’s Garden and Botanical Interests. For browsing beautiful varieties check out my earlier blog post about Seed Companies.

My Local Favorites:

Hugo Feed Mill: Phone orders, 651-429-3361, prepayment with curb/dock side pick up. Here’s a BLOG all about this Hugo institution..
Costa’s Greenhouse: orders@costagreenhouse.com or Call 651-653-1269, curbside pick-up. Free delivery over $125. (greenhouse opens April 24th) Here’s a BLOG I wrote about them.
Bachman’s Maplewood:    Online or phone (612-861-7311) ordering, Curbside or Delivery.
Niemczyk Gardens: Online preordering, pickup, (greenhouse opens April 25th)
Egg Plant Urban Farm Supply: order@eggplantsupply.com, call back for payment, curbside pickup.

White Bear Lake Seed Library: email wblseedlibrary@gmail.com for FREE seeds, detail on their BLOG. Scheduled seed pickup on Saturday April 25 from 9-10 am at the White Bear Lake library’s parking lot. To pick up seeds on this date you must have your order in by Friday April 24 at 7pm.

Farmers Markets: Yes Farmers markets will continue to run, but with an increase in interest in growing your own food, and market restrictions, it just makes sense to purchase what you can ahead of time. And many farmers markets won’t start until many gardens are fully planted.

**Sadly, all of the small local spring plant sales put on by garden clubs, master gardeners, and even the Friends School Plant Sale are cancelled for this season.**

Buy from Locally Run Stores

Same goes with buying plants later in the season (Once spring finally wins this drawn out battle over winter). Try to shop local and small companies that have online or phone ordering with curbside pickup in place. The above stores all have that happening.

Typically, April 15 is our last frost date in MN, but who knows what typical is these days. Tomato plants likely won’t be in stores until much closer to May, when our climate can handle them without cover. So let’s look at what you can get going sooner rather than later!

Seeds to Start + When

There are lots of seeds you can start outside before the frost is gone, such as: peas, spinach, lettuce, kale, radish, beets, kohlrabi, carrots can all be started NOW!
Many of the seeds listed will start germination at soil temps of 40-45F. And, even though we’ve been cold, the soil is warming up well!

The next week or two will be a great time to start broccoli, cauliflower, cabbages, Swiss chard and other brassicas outside as well.

If you feel like trying something new, how about making a tiny Greenhouse of your own! Cutting a milk just in half, poking some holes on the bottom and planting cool weather crops in them is a great way to jump start the season! Just don’t plant carrot seeds in these, as root crops don’t tolerate transplanting.

Starting seeds Indoors

**Use only seed starting mix (not garden soil) when starting seeds!**

anything that is sterile with perlite or vermiculite works

The time for starting peppers from seed has mostly past, unless you get the fasted maturing varieties and can wait until August to harvest.

It’s getting right on the edge of time to plant tomatoes, but still worth it, look for faster maturing varieties- tip* Cherry Tomatoes usually produce a few weeks earlier than full size varieties.

Now and up to the next two weeks is a great time to start both summer and winter squash, cucumber and herb seeds indoors.

Don’t forget the easy to start flowers too, marigolds, cosmos, calendula and nasturtiums love a little head start!

I know this is a LOT of ‘overview’ info, but I wanted to cover the basics in one swoop. If you have other questions, please ask away… And I know we all have lots going on right now, but gardening is a truly calming and rewarding adventure-  I hope you give it a try!

**If you are interested in learning more, I’ll be adding a recording of my “Vegetable Gardening Basics” class to my website soon! Stay Tuned!

And, because we all do better together, **please add to the list of places you know that have seeds to start for your garden, or that will have their greenhouses filled with safe and healthy food plants!**

I hope this helps you sort through some of the unknowns of starting your garden this season!

Can’t wait to Dig In!
-Michelle

Natural Easter Egg Dyes

For this suburban Homesteader this means dyeing your Easter Eggs with whatever you’ve got in the house. Plus this means you can actually eat them without worrying about ‘extra’ chemicals.

Natural dyed Easter eggs have a simple yet stunning charm, plus I think the process is much more manageable for parents with younger kids…

I know we’re all busy but if you can chop a few veggies and simmer them while boiling the eggs you’ve got this!

Another great part is that the kids drop the eggs in the liquid dye containers (old yogurt cup, mason jars, what you have) and then wait to see their creations until the morning!

Natural Dye Basics

These natural dyes take at minimum 3 hours to really set in, and we let ours soak overnight. So, the ‘hands-on’ time for kids is more in the prep of the food items.

I love introducing the idea that food can be used for crafting as well as nutrition with my kids. My boys also love guessing which will be the most blue, dark, beautiful etc. I appreciate the added layer of anticipation this process invites.

That being said – there are obviously as many ways to do this as there are chickens who lay all those eggs, so YOU DO YOU!


PS: All chickens also appreciate the over cooked cabbage, beet peelings and blueberry mash!

If you happen to have a LOT of eggs coming in from your chickens, try making my Homestead Strata recipe!

My Favorite Fruits and Vegetables for Easter Egg Dyeing
(*depicts color of processed egg)

Yellow Onion Skins: 

*RUSSET RED
I had saved these for a few weeks, but you may have enough for a small batch just laying in the bottom of your veg bin (or is that just me?) Boil in water 40 minutes to release the color

Lavender Flowers:

*OLIVE
I usually have some older and not very fragrant bunches of dried lavender flowers (and leaves and stems) around. Rinse them off, crumble into a pot and boil for 30 minutes.

Red Cabbage:

*EASTER BLUE
I used the wilted outer leaves plus a few more, 6 or 7 leaves in all and chopped them randomly to help them release their beautiful colors. Boil for 30 minutes.

Beets:

*DARK RED
I also usually have a few remaining beets from last fall’s gardens in the bottom of my veg drawer. These slightly shriveled beets are perfect for taking thick peelings off of to use for dyeing (and I still save the beets to roast) Boil for 30 minutes.

Grape:

*BLUE/GRAY
I usually forage some wild grapes every Fall and freeze the extra juice. So I’ll add some water to the juice I had already boiled to thin it out to have enough to cover the eggs. *This could work well with purchased juices too!

Blueberry:

*BRIGHT BLUE
I used a half cup of frozen blueberries and 1 cup of water. Not the most cost effective food use, but wow were these eggs turned vibrant and a fun compliment color to the red cabbage. I mashed and boiled for 5 minutes.

Turmeric:

*YELLOW
I use powder so no need to simmer, just mix with water and vinegar before dyeing the eggs.

Egg Dyeing Process

For me part of the beauty of this process is the anticipation it builds by just leaving the eggs in the dye overnight- my kids are used to this way now, so they know what to expect- but if explained to kids as both a science experiment and a way to wake up to a surprise, you really can’t go wrong!

You basically chop up veggies or mash fruit, boil to extract to colors, cool and strain.

Hard Boil the eggs and cool.

Then get into a container that works for submerging however many eggs you want to dye. Once in the container, right before you’re going to dip the eggs, add 1-2 tablespoons of vinegar per cup of liquid. Then let the kids dunk the eggs and wait!

One difference between this and the commercial dye kits is the colors can rub off more easily, so be gentle. Also I find the beet dye usually oxidizes to brown within a day, so I added a bit of cherry juice this time (remember just use what you’ve got!) to help it hold the red. I also recommend polishing with a little olive oil once *completely* dry.

So we leave our sit/soak overnight – and the kids love scooping them out in the morning – we let them air dry and then GENTLY rub them with olive oil. Project done. Kids feel like artists. I like that I didn’t buy anything extra.

Always Experimenting

I finally got to the point of laying pretty flowers and leaves onto these before dyeing and I loved it. I ended up boiling the eggs with the imprints tied on in the onion solution (with vinegar). I followed THESE basic instructions and ended up happy for my first attempt. I can’t wait to try again next year!

Bottom Line: we love making homemade Easter eggs!

We’ve come a long way since the first time I tried dyeing eggs without the fake colors and extra plastic + packaging.

But ever since that first year, we’ve been hooked!

Here’s another idea with a match up of natural dyes used to finished colors from this year.

These colors are from what you get when left overnight. Let me know if you give this a try, I love seeing everyone’s photos!!

There’s something so fun and even empowering in using regular household things to create art. Plus – We will be able to eat the hard boiled eggs without worry of added toxic dyes.

Happy Spring and Enjoy the return of all the eggs!

Dig In, Michelle

Modern Victory Gardens for All

This is the Spring to get growing a vegetable garden!

With so much up in the air dealing with COVID19, I am soothed knowing the ground beneath my feet is here for me.

Gardening can be a great escape that also keeps you:
going outside and getting sun,
moving while the gyms are closed,
feeding you healthy food,
…which all seem like pretty good reasons to go ahead and plant a (bigger) garden this Spring!

Let’s Dig In!

Victory Gardens were a sign of national patriotism back in the days between WWI and WWII.

Even schools had gardens, which I am happy to say was already well on it’s way to making a comeback! This school garden influx is tied with the national push for Farm to School eating in school lunches!

Those home gardens focused on quick to perish or easy to store at home foods. Home Grown veggies could be found in over half of American’s lawns for a few years! To put that into numbers, “by 1944, an estimated 20 million victory gardens produced roughly 8 million tons of food—which was the equivalent of more than 40 percent of all the fresh fruits and vegetables consumed in the United States,” according to the History Channel.

The Agricultural Departments also urged us to keep our chickens, ‘two for each family member’ and I’d be happy to help you get started with that too 😉 I’ve got an article, Chickens in the Hood all about that!

During these uncertain times, I simply feel better knowing I am doing something (anything) to prepare and plan for the future. Of course, I already loved growing food, so growing more makes sense. For those of you not used to digging in and planting there are a few tips to get you planting a successful garden.

Basic Garden Tips

  • Plant what you will eat.
  • Plant in the sun, near water if possible.
  • Fence it in, because critters want to eat fresh veggies too.
  • Add compost, good soil matters.
  • Grow Vertically to keep the garden footprint small.

Plant Diversity

Consider planting a few fast growing crops like greens (lettuce, spinach) and more expensive herb plants- which also are things that you need to keep going to a store to keep buying ‘fresh’. Beets, radishes, kohlrabi and kale are all ready to harvest in 45 days. Bush beans are another crop that is ready in 60 days, and beans are truly one of the easiest plants to grow!

Or try something like cucumbers that most families love- and if you get too many, quick refrigerator pickles keep well- or go all out and make homemade pickles and slowly become just as addicted to homegrown as I am 😉

There are also lots of plants to grow inside, from salad gardens to microgreens. This is also still time to start some seeds indoors, tomatoes, cucumbers, broccoli, kale. Only onions, celery and peppers are really past their prime for starting indoors.

The satisfaction of knowing you’ve got a plan feels almost as good it will to pick that first ripe green bean, carrot or tomato later this summer. If you want to really go for it you can plant two crops in a row of many crops (yes even in Minnesota). This technique is called succession planting.

Why Garden

For most of us, gardening is a leisure activity, and I think there’s a very good reason gardening ahs been on the rise right along side technology use and stress- because it decreases stress and gets us into the real world. In real time.

Right now, with so many things are out of our control, this is one way to work with the rhythm of nature and take back a little control over our food in a way that keeps us healthy on so many levels!

Get a Garden Plan

So, I urge you to start a garden, even a tomato in a pot, a few feet of climbing beans or a salad garden this spring. If you want to learn more about putting in a sustainable vegetable garden, I’ve got “Dig Into Vegetable Gardening” + “Companion Planting” classes coming up online. Check my Classes + Consults Page to register.

But keep in mind that plants want to grow, that’s their job! If you give them soil, sun, water and protection from animals, the plants will reward you for your help!

Dig In!
-Michelle

Grow a Container Salad Garden

Growing your own salad greens is one of the easiest ways to kick start spring – or prolong fall growing. Greens are fast growing, nutritious, and delicious. And like every early spring after a long winter, it’s a great time to have something to nurture that will nurture you back in a few short weeks.

It’s also a great project to introduce kids to the basics of gardening as lettuce greens grow FAST- as close to instant gratification as growing food gets!

You don’t need much in the way of supplies to get started; just a container, some potting mix and a few seeds. If you happen to have a grow light, great- but once the Spring Equinox arrives, (or as the fall equinox tolls) even up north in Minnesota, a southern facing window will grow good greens. So let’s get planting!

Container

After picking many salads from this container it is still growing strong on the 4th of July!

Any container with holes will do; so you’ll need a drip pan/saucer too. If you have used the pot before, please take the time to Disinfect it (wash in warm soapy water, then soak in a 1:9 bleach solution for 10+ minutes (I leave mine in the water for a few hours).

Potting Mix (NOT soil!)

Potting mix is sterile and gives baby seedlings the best chance of growing past the delicate first few days when they are prone to ‘damping off’ which are pathogens (fungi and bacteria) that break down the tiny stems. Many solid brands exist; Epsoma, Burpee, Miracle Grow, a smaller company, called Purple Cow Organics is available at small shops near me as well, like Bachmans, Hugo Feed Mill and Hedberg Landscape. Some of these businesses are offering pay ahead and curbside pickup during the Covid19 outbreak.

Seeds

There are so many lettuce ‘greens’ combinations it’s deliciously staggering! The basic types of lettuces are leaf lettuce, butterheads, crisp heads and romaine.

My best advice is just to grow what you will eat! But for the beauty of it, add in some reds too 😉 Lolla Rosa, Red Iceberg, Red Salad Bowl, Rouge D’Hiver ( I added scarlet kale in the video).

Try growing more salad items in the same pot- radishes, basil, dill, cilantro.

Kids love the flavor combos!


Many Seed companies sell a “Salad Mix” that include a variety of shapes and colors all maturing around the same time. Here’s a link to my favorite seed companies and their online + mailed seed catalogs for fun lettuce variety browsing!

Leaf lettuces:

These are typically pick and come again types that you’ll pick a few outer leaves and let the plant keep growing, these are best for a small container garden.

Mesclun:

This is baby leaf lettuce mix; traditionally of leaf lettuce, arugula, endive, chervil – now we’ve gone flavor crazy and add in spinach, kale, mizuna, Swiss chard, mustard greens, frisée, mâche, radicchio, sorrel… and I love it!

Butterhead:

These are the tender the bib lettuces, soft and sweet, great for wrapping . They do form a head, but its looser and you can harvest the outer leaves like other cut and come again types.

Crisphead:

Icebergs fall into this category. Typically having tighter heads and crisp structured leaves, these are best suited to grow to maturity and be taken as one full head, doing well as either the ‘last lettuce standing’ left in a container, or being transplanted out into a garden bed once the weather warms.

Before jumping onto the next variety, just remember how much more flavor all homegrown veggies have compared to their grocery store counterparts. I bet you’ll be pleasantly surprised by the taste and crunch of a homegrown ice berg!

Romaine:

Romaine’s outer leaves can be tough when you buy it from the grocery, but you can enjoy the outer leaves all season wen you grow it at home! If you can let it grow to a full head it is also amazing on the grill!

There are many other fast growing greens I love, from Mizuna, Cress, Mustard Greens etc. Even radishes grow happily with lettuces. Get as creative as you want, and enjoy the variety of flavors that grow well in a container!

Kale

A special word about kale, since I have a known addiction to this hardiest of garden greens, see this previous blog post for further proof. Please know (and consider) that you can transplant these out into the garden from the container and they will continue to grow and produce through fall’s frosts.

Get Growing

Most lettuce seeds need to be barely pushed into the soil. Some, like spinach, require a mere 1/2″ of soil covering them to germinate. Most germination will happen in a few day, so seeing seeds emerge 3-5 days after planting is a fast reward as well.
**Lettuces need on average Six Inches of Soil to grow solid roots.**

Light

We all know plants need light to grow, and lettuce greens are no exception, but they only require part sun, so a sunny window, as long as it’s not in the months surrounding the winter solstice, should grow just fine. If you have an indoor grow light, use it by all means!

The best part about growing in a small container is that you can move it. Eventually, being able to bring it outside, leaving it on a deck or balcony, after ‘hardening off’ the lettuce seedlings… If you have questions about seed starting in general check out my Seed Starting 101 blog.

I hope you try your hand at growing a little salad bar garden of your own! Let me know which are your favorite varieties, and of course ask any questions!

Dig In!
-Michelle

Soil Testing for the Home Gardener

The more I garden, the more in awe I am of the soil that helps it grow.

This is a great time of year to dig into- yes even under the snow- and get a soil sample. You’ll be digging up a better understanding how to help your garden grow!

A deeper understanding of the earth that grows our food leads to a deeper respect for it. And I believe the earth could use a little more respect right now!

let’s Dig in!

There are two main options out there for soil testing. Home tests and Laboratory Testing Services. Both of the soil tests check for the basics:  Nitrogen, Phosphorus, Potassium/Potash and Soil pH levels. From there things diverge. Let’s take a look at which test might be right for you.

The Home Test

For years my kids have looked forward to doing the home version of testing our soil in early spring, mostly because they get to be ‘soil scientists’ 😊. Letting them dig up the dirt and pour it and the chemicals into the ‘chemistry tubes’ went a long way to getting my kids into gardening. We bought a version just like This One which cost $15 and has lasted three years (with multiple uses each year).

The simple DIY way of buying a soil test kit will give you general results, telling you if anything is WAY off. Because these tests are done at home they’re quick, and have enough product/test strips to test many times. If you just want a general idea if a soil is nitrogen deficient this is a good option. PS: they also sell slick digital soil pH testers if that’s what you really care about.

Laboratory Soil Test

The U of MN, through CFANS, College of Food, Agriculture and Natural Resource Sciences, has a simple online test submission process, and **if you get in before the rush** a quick two week turn-around time. Use the Lawn & Garden form, I checked for “Vegetable Garden”.

Most University/ extension services provide a few different levels of testing, and recommendations. If you plan on planting near a road that gets lots of winter salt plowed up on it, you can check for the “soluble salts test” and you can even test for lead if suspected. They have all the instructions and options laid out on their online forms. The basic soil test costs $17. I had two done earlier this year at the same time to compare spots in my yard.

Soil Science Notes

Disclaimer: I’m just getting started when it comes to understanding what is going on under the ground. Soil is unfathomably intricate and in constant flux. So, starting to understand it can seem daunting.

For example, “there are more microbes in a teaspoon of soil than there are people in on the earth”.

Yup, daunting.

But, like with all things worth understanding in the garden and in life; when we take small steps, we can eventually cover a lot of ground. You’ll soon ‘get it’ enough to make a real difference in our gardens, and on our plates – and quite honestly, the world.

Soil is where our food starts, and the soil in use for commercial farming is simply not growing food as well as it used to. We now understand that we’ve been poisoning it plus the animals that eat the food grown this way- from microscopic to the noticeable insects, the birds that eat them… and all the way up to us humans.

Understanding a little about soil science helps you sort fact from fiction. You’ll be able to sniff out the false advertising proposing your purchase fertilizers, pesticides and herbicides. My hope is this overview will get more people comfortable growing 100% organic!

The Soil Nutrients

Plants need lots of things to grow well, but we can boil it down to three basic necessities: Sunlight, Water, Nutrients – let’s dive into those nutrients! Think of soil as the stomach of the plant can help when thinking about taking up these nutrients.

Most soil tests look at amounts of a few very specific chemical nutrients. These results simply can’t take into account the vast soil food web relationships that are required to be in decent proportion for plants to able to access the minerals and nutrients in the soil. But they give us a place to start, a foothold. The elements that are most often looked at are N-P-K; nitrogen, phosphorus and potassium/potash.

N- Nitrogen

Nitrogen gets a lot of press, so I bet you know a fair share about this chemical powerhouse. All plants need nitrogen to make amino acids, proteins and DNA. Nitrogen is also a big component of chlorophyll production and photosynthesis. Plants obtain nitrogen through when bacteria in the soil convert the nitrogen to ammonium and nitrate, which is then taken up by the plants by a process of nitrogen fixation.

The Organic Way to Add more Nitrogen:

Composted manure, Blood Meal, fish emulsion or Worm Castings.

P – Phosphorus

mixing seed starting soil

Phosphorus is a vital component of ATP (get your HS chemistry class hats on) which is the ‘energy unit’ of plants. Without enough P, plant stems are usually weak and leaves can turn a blueish-green tint. P is needed right after germination to help lift the plant out of the ground. Seeds need a reserve of P to accomplish this, so there needs to be enough P throughout the lifecycle of a plant for the seed to hold enough to grow on in its next generation.

The Organic Way to Add more Phosphorus:

with bone meal or kelp meal

K- Potassium/Potash

Potash is a potassium-based product that is often bonded to other chemicals. Plants use most of their available potash for keeping water levels up in their plant cells, and so is added to fertilizers to help with water retention. Plants also use K to activate protein and sugar synthesis, which is basically how plants grow. Often adding

You know how bananas are a  good source of potassium- well, only if they grow in soil with available potassium…in the form of potash stored in the soil in various salt forms- from nitrates, sulfates etc- which have gotten a bad wrap as of late- but with all things it’s the form of thing that matters… and these little nutrients are important for all kinds of veggies.

The Organic Way to Add More Potassium/ Potash: 

wood ash (slightly raises pH levels), green sand

pH – Acidic to Alkaline

I think this is one of the most anti-intuitive readings out there (anyone else?!). I always have to remind myself that the numbers mean the opposite of what I think.  A lower pH level means the soil is more acidic (good for blueberries, those blue hydrangea) and higher pH means the soil is more alkaline (also called ‘sweet’ soil). A pH level of 6.5 is considered ideal for most vegetables, but anything between 6 and 7 will grow good food.

Soil acidity levels have huge impacts on what nutrients are bio-available in the soil. So (and this is another one of those amazing relationships in our soil) even though you have lots of Phosphors in your soil, if your pH is below 6.5 your plants could have trouble absorbing it.

My Soil Test Report

I had two tests done, because I wanted to compare my front yard soil with my vegetable garden soil. We haven’t done anything to our front yard except mow (leaving the mulched grass clippings in place) and throw some fertilizer on a few years back. In comparison, I’ve been amending our backyard vegetable garden soil for years, adding our own compost, leaf mold and building a few “lasagna garden beds” (look for a blog post coming this summer about lasagna gardening). I was curious if all my work was paying off…

Well, it has!

The biggest difference was the % of organic matter. Only 2.8% in the front yard, compared to 9.8% in the veggie patch! Wow! I’m impressed.

Nutrients in higher % organic matter soils (like compost) don’t wash away. They stay put, as long as the soil is relatively undisturbed, another reason I’m a proponent of the lasagna garden! The organic matter helps keeps ‘on tap’ more of the nutrients rather than spraying them on only to get washed away.

my soil test report

My pH varied greatly between my front and backyard spaces as well. A pH of 6.0 in the front yard, compared to 7.1 in the back. With just over a 7.0 reading, the Iron and Manganese in my soil might be a little harder for my veggie plants to absorb in the back, which is why I’m looking into adding some more Humic acid to my veggie beds. This is a good article that goes over the basics and drills down about Humic acid (even covers the electronegativity factor).

The report also goes over the levels of Phosphorus and Potassium. But even though Nitrogen is a major building block, it is not included in the Regular Test package because “correlations between the soil nitrate test and plant growth have only been established in some areas of Minnesota, and only for a limited number of crops.  One reason for the difficulty in establishing uniform fertilizer recommendations based upon soil test nitrate is that nitrate is easily leached out of the soil by rain-water and so precipitation can significantly change the nitrate test result,” states the U of MN Soil testing laboratory.

baby cabbages started in soil blocks inside

I feel like I’m one step closer to digging in to the garden season armed with my soil test results! And what really matters is how we use this information to help grow good food for ourselves and our families. A deeper understanding of the earth that grows our food leads to a deeper respect for it. And I believe the earth could use a little more respect right now!

Congratulations to making it through this science heavy article- you deserve a high five! If you want to dig a little deeper, Dr. Elaine Ingham is one of the most respected soil scientists and was recently interviewed by Joe L’ampl on his Jo Gardener Show podcast, worth every second!

So go ahead and test your soil this season- whichever way you chose your eyes will be opened to some of the life that is being lived just under the surface that helps feed you every day!

Can’t wait to dig in!
Michelle

« Older posts Newer posts »

© 2024 Forks in the Dirt

Theme by Anders NorenUp ↑