Come learn, commune, or just love on local with me early in the year!
I have many other private gardening and homesteading classes scheduled for Local Garden Clubs and Master Gardeners as well. If you are interested in having me speak, I am taking reservations for next winter and spring now. Please email me at michellenbruhn@gmail.com if you’re interested.
You can also see a full list of my class topics HERE.
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Seed Saving is something that has made me a better gardener in so many ways. It requires us to be more aware of how our plants are progressing through the season. It makes you see more than just the ‘product’ you’re growing—you see the plant as a self-sustaining entity. It can reproduce itself! For all these reasons and more, seed saving connects you to your garden in new and beautiful ways.
Did you know that saving annual flower seeds is a simple and cost-saving skill to master in your garden? It doesn’t require any special equipment and gives you another ‘harvest’ from your gardens.
Saving seeds is another way gardening helps us work closer with nature. And we need to really pay attention to nature as she moves through the seasons in order to save the best seeds. And being ‘in the moment’ in our gardens is one of things that brings us the most joy, isn’t it!?
So, I’m sharing my favorite annual flower seeds to save. The flowers listed also make amazing companion plants in any vegetable garden, along with adding color to the beautiful bouquets I get to bring inside all season…
Continue readingAs an avid gardener and garden writer, let me tell you, 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 over a dozen podcast hosts (you’ll see some of their names below).
There’s something soothing about listening to others who’ve ‘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 lover of the written word) you are missing out!
Continue readingHarvesting from your garden is the moment we’ve all been waiting for!
You’ve probably heard it’s best to harvest from your garden in the morning. Maybe you’ve also heard not to harvest from your garden when wet… These can seem contradictory especially on damp, dewy mornings. But there’s more behind the ‘not wet and not wilted’ reasoning.
I’m sharing some best practices to harvest lots of delicious and nutritious food to make your garden healthier and more productive.
We should generally hold off harvesting from our gardens until plants are dried off because when we open a wound on a plant from harvesting by cutting or breaking off we’re leaving an entrance on the plant for diseases.
Fungal and bacterial diseases (blight, powdery mildew, rust, etc.) multiply while the leaves are wet. So, the chance of them getting directly into a wound is greater with a wet plant as well. This timing also makes it harder for the plant to fend off the diseases in general.
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We love growing cucumbers! But there are many differences, so let’s do a cucumber comparison.
They’re a favorite of the vegetable garden and one of the homegrown treats my kids most impatiently look forward to munching fresh off the vine—as well as sliced (with ranch)—then fermented and pickled all winter long.
Needless to say, we grow a lot of cucumbers!
*This post includes affiliate links*
There are different cucumber varieties including slicing, English (burpless), pickling, and then you can get into the specialty varieties that have been saved for their unique characters for centuries. These specialty varieties have a special place in my heart.
Continue readingOne of my all time favorite vegetables is the humble Beet. Sometimes Beet Recipes can get a little predictable, but I’ve got a guest chef helping us keeps beets exciting today…and sharing his Beet Risotto Recipe with us!
I think my deep love for beets may be in part because it was one of those vegetables my mother NEVER cooked. So, I got to discover it all on my own and there’s something simply endearing about that, isn’t there? Their flavor and nutritional powers are pretty good reasons to love them as well…
I also love beets because you can use the entire plant, literally roots to shoots. I admit it took me a few years to fully board the ‘beet green’ bandwagon- but I am quite comfy now not giving up my seat now!
The rest of my family grew to love beet greens as a substitute for half the greens in their salads last summer. They even preferred it to spinach as the season wore on… we’ve also been enjoying frozen beet greens this winter.
But the beetroot is still up for debate with most of them.
Continue readingSymmetry within the circle of our season — that’s the overarching lesson from the garden. But just one of the ways gardening teaches me year after year.
It is perfectly absurd to search for a beginning or an end to this cycle; is it when the seeds start forming, when I harvest my saved seed out of the garden, as I store it over winter, or when I plant it next spring that is “the beginning”? Is it when the food emerges, when its ripe, when I harvest, when I eat it, or when I compost the excess that is “the ending”?
Taking into consideration the piles of compost, continuously added to by our hens, and all the other intertwined inputs and harvests from our little backyard homestead garden- I’m proud to announce that I can I find neither beginning nor end… instead I find a naturally flowing cycle that swallows its own tail year after year. A process without any one formula, rather a myriad of methods and infinite accomplishments along its way.
That being said; we all like to “take stock” every so often. The end of the calendar year, as the garden lays sleeping and frozen under the snow here in Minnesota seems a fitting time as ever. So, I’m taking a look back on this year of growing with you to share what I gleaned from my gardens. Or rather, what lessons my garden unearthed for me. I’ve added links to previous posts at the end of most topics, as it seems the lessons I learned this year are also perennial. But as with gardening- the roots grow deeper and the harvests increase with each passing year. I hope you can take a few of these ideas and let them inspire you to grow and harvest more (veggies, sustainability, peace) from your gardens this upcoming season. Let’s Dig In!
Continue readingAdding a cover crop to the home vegetable garden was a game changer for me, and the garden has been happier ever since.
Planting cover crop seed is an easy and effective way to practice good soil health on any scale. There are a few tips and tricks for having the best luck for home gardeners. Timing and seed selection are key!
There are many different ways of cover cropping, from holding a field for a full year, or part of spring or over the winter. Because I succession plant so much of my garden space (from early spring to late fall), I don’t leave much of my soil bare at any one time. But one of the reasons I have incorporated cover crops is how easy it is to sow the seeds after harvesting a late summer crop.
There are many different benefits of planting cover crops in the garden. One is to build up organic matter in the soil. Another is using legumes to add nitrogen to the soil. A final reason is to help break up compacted heavy soil with plants that have think roots. If left to rot they create wonderful space in the soil for nutrient and water transfer. I see cover cropping as another way of Companion Planting for your garden.
Continue readingNo Dig Gardening includes recycling, composting and improving soil all by layering it on! This process is known by a few different names; Hugelkultur, Lasagna Gardening and Sheet Composting, but the ideas are based on “No Dig Gardening”.
Making garden beds this way works with nature’s existing cycles, creating healthy soil, less weeding and happier plants!
This process does NOT need to be created inside a box, just easier to keep layers tidy, I’ve success both in and out of boxes!
The idea of setting up a garden bed like this is to let nature do the work for you. You’ll be helping nature create good soil by composting in place- and that requires things for the soil organisms to eat. By giving a diverse group of soil life things to feast on you can create a very active and healthy soil to plant into.
Soil biodiversity creates a more resilient garden. I like to equate good soil organisms with good gut health. We’ve likely all heard of pre- and pro- biotics; the helpers of digestion (and so much more). Soil organisms help break things down and make them available to plants in a similar fashion.
Everything from worms and beetles we can see, to bacteria, fungi, protozoa, nematodes and actinomycetes (though I sure couldn’t tell you what those looked like!) have a specific job to do- and many work in relationship with vegetable plant roots to feed them. There is a whole world of info about the soil food web out there, and I suggest watching THIS by Dr. Elaine Ingham if you want to dig a little deeper.
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I love a good two for one, and garlic delivers every time!
Garlic bulbs are 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. The beautiful single flower stalks that shoot up from the center around midsummer in my region, are a delicacy known as the garlic 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.
They show up around midsummer in farmers markets, but the surest way to gather garlic scapes is to grow your own!
Watch your garlic closely for timing your harvest. They shoot up from the top of the plants in June and start straight, then curl around themselves. Once the garlic scapes have curled around and you can see where a flower would eventually emerge from, it’s time to get snipping- or pulling. I snipped the scapes right where they come out of the stalk for years- but found that by SLOWLY and gently pulling, you can release the scape lower down, giving you access to more, and more tender scape goodness!
I prefer to take them on the early side, when they are softer and more tender eating. And I recommend the smaller ones for fermenting.
But if you get ‘tough’ or fiberous scapes, those are great for the pesto recipe below.
You can harvest them when you want, depending on your end goals… and a little nibble goes a long way if you’re unsure!
You will also want to snip off the flower tips and add to the compost as the buds can harbor bad bacteria if fermenting. Plus I just don’t dig the texture.
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
Class: Grow Your Own Salad Bowl (in person April 8)
$35.00
Class: Vegetable Garden Planning (in person March 18)
$25.00
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