Gardening | Premeditated Leftovers

DIY Mini-Greenhouse

I love starting my seedlings inside in the spring. I always start in late February or early March, even though the plants cannot be put outside until late May. For that reason, I often use yogurt cups, so there is plenty of room for the roots to develop.

What you need for this project:

10 oz. empty salad container, washed by hand (these are often made of cornstarch and will melt in the dishwasher).

6 empty yogurt cups per salad container, washed (these are rugged enough to be put in the dishwasher when you have extra room).

hammer and 1 nail

With the hammer and nail, make two holes in the bottom of each yogurt cup. Do not worry if you create a crack in the process; it will still work.
Scoop dirt into the yogurt cups. If you can’t find a shovel, you can create a scoop from a milk jug.
Add seeds, water, and put the lids on until the seedlings have emerged:
I did not put the lettuce seeds in yogurt cups. I put dirt directly into the salad container and then sowed the seeds directly in the dirt. The lettuces will be put out earlier than the other plants, so they don’t need as much room for root development.

Have you found ways to repurpose and reuse items in your garden?

This post is linked to Frugal Friday, Gallery of Favorites, and Frugal Tuesday Tip.

Pin It

Alea February 9, 2012 Featured, gardening DIY, eco-friendly, mini-greenhouse, repurposing, reusing salad containers, reusing yogurt cups 17 Comments

How to Make Hollyhock Dolls and Use Them to Decorate Cupcakes

My childhood was populated with hollyhock fairies. They are fast and easy to make and can be made without any tools. Hollyhocks are edible, so the hollyhock dolls make an elegant, but frugal decoration for cupcakes. You need to rinse the hollyhocks well, if you are going to use them to decorate cupcakes.

You need:

1 hollyhock bud
1 partially opened hollyhock flower
scissors (optional)
toothpick (optional)

Directions:

1. Pull off the sepal petals on the bud to expose the “eyes”:2. Pull or cut off the stem to create the “mouth”: 3. Insert the stem of the flower into one of the holes in the bud: Now stand your hollyhock doll up and she is ready for the party:You can use a toothpick to make your doll more secure. Insert it through the middle of the hollyhock, leaving a bit of toothpick sticking out on top to attach the head, and a little on bottom to insert it into a cupcake: Once the head is attached you can stick the toothpick into a cupcake:

You can also add rosemary or lavender twigs for arms if you choose. I doubt that most people will want to eat their hollyhock doll, but they can if they want to. The petals are slightly sweet, but the white portion of the bud is bitter and is avoided when used for culinary purposes.

N.B. I used this Honey Cake recipe to make the cupcakes and I frosted them with Butter Cream Frosting.

Alea August 12, 2011 Featured, gardening flowers, hollyhocks, recipes 19 Comments

Using Cypress Cuttings as Rabbit Deterrents

Why are my walks lined with cypress clippings? Because it is the time of year when the rabbits come out and devour my tulips! Usually I am able to spray the tulips with Homemade Rabbit Repellant but this year we have had a lot of precipitation (for the high desert), so it has been less fun to work outside but more conducive to plant growth. In other words, an ideal environment for the rabbits to dine on all of my tulips. I remembered that my husband had clipped the Cypress, so I grabbed branches from burn the pile and lined the walks. As soon as it warms up, I will remove the Cypress and coat my tulips with Rabbit Repellant.

Alea April 9, 2011 gardening No Comments

How to Grow Rhubarb

The snow has melted, the daffodils are thinking of blooming, and the rhubarb is sending up shoots! Spring is around the corner and this high desert garden in officially open for the season!

I recently purchased a magazine that promised articles on starting a vegetable garden on the cover. I found that the magazine was long on gorgeous pictures, but short on facts. I decided to start a “How to Grow Vegetables and Fruits” series once my garden showed signs of life. It seems fitting to start with rhubarb since their appearance marks the beginning of my spring garden.

Rhubarb is one of my favorite plants to grow, not just because it tastes so good in jellies, muffins, and cakes but because it is a hardy, low-maintenance perennial. Rhubarb is not only very cold hardy (it can survive –20^o F), it is also drought tolerant. It is also relatively free of insects and disease. Once established a rhubarb plant can survive up to 15 years. The only downside to this wonderful plant is that it prefers cooler weather. It does best in locations where the winter is cooler than 40 degrees and the summer time average is 75 degrees. While we meet the winter requirements our summer temperatures greatly exceed 75 degrees. I have compensated by planting my rhubarb in a partially shady location and provide them with extra water during the hot months.

Growing Rhubarb:

Plant rhubarb crowns in the spring. Or start rhubarb seeds in the early fall.

It will do well in most soils, but prefers fertile, well drained soil. I supplement our soil each year with compost and aged manure. My friend Melyinda from Mom’s Sunday Cafe noticed that you can see part of the crown in the above picture. I took the picture after removing the leaves I had used as mulch and before adding more compost and soil. The crowns will grow each year so they will need a little more soil to keep them covered. After 4 -5 years you can divide them and set them a little lower in the ground again.

Plant at least 2 feet apart. It is hard to believe but these plant can grow 4 feet wide and 3 feet tall. Plant the roots with the crown buds 2 inches below the surface of the soil.

Rhubarb can tolerate some shade, so I grow them near my beans and peas.

Rhubarb does not like extreme heat. It will stop producing at temperatures over 90^oF, but will resume again once the temperatures drop in the fall. Rhubarb grows best in the northern U.S., if you live in the southern regions, grow this plant as an annual from seed. Plant the seeds in the early fall and harvest your crop in the spring.

Harvest rhubarb by cutting 3 –4 stems at the soil level per plant. This allows the remaining leaves to generate nutrients to be stored in the roots. New growth will emerge through out the summer and fall. By taking a small amount from each plant, you can harvest rhubarb from April through October.

Cut back flowers and do not let rhubarb plants go to seed.

Rhubarb prefers not to be disturbed, but I did dig them up and move them after they were decimated by rabbits. You will want to divide the crowns every 4 –5 years. Only divide them when they are dormant. Gently dig them up. Then use a sharp knife or spade to divide the root ball into thirds or fourths, making sure each section has some roots, stem, and buds.

Prepare rhubarb for winter by mulching with 2 inches of leaves, compost, or straw.

Safety Tip:

Only the stalk is edible. DO NOT eat the rhubarb leaves or roots as they contain high levels of oxalic acid which is toxic.

Have you grown rhubarb before?

To peek into other gardens around the country, visit Garden Tuesday and Tuesday Garden Party.

Alea March 15, 2011 gardening rhubarb 10 Comments

Starting Your Own Herb Garden

Troy, from I Refuse to Recede and DTL Herbs LTD, is sharing tips for starting an herb garden with us today.

Thinking of starting an herb garden?

Herbs have been a part of our lives for as long as recorded history. Early medicine was based almost entirely on herbs, and many of the compounds from those herbs are still found in modern medicine.

Because of their strong aroma, herbs were often used to mask unpleasant smells. They were used in embalming and were worn on the body to hide smells during the time when bathing was not practiced.

Herbal extracts still play a vital role in the production of perfumes ad cosmetics.

Because they had a strong flavor, herbs were added to food to cover the taste of spoiled meat in the days before refrigeration. Even after we developed ways to preserve foods, we still use herbs to enhance flavors as we cook.

Herbs have a rich strong history, and can be fun to study, to grow and to use. They are often low maintenance plants, that can bring enjoyment to our lives, as we relax in the garden, or as we use them, to cook and to clean, as well as many other uses around the home.

So many people tell me they want to grow herbs but aren’t sure how to get started. So I wanted to write some tips for how to start an herb garden.

The first thing you need to ask yourself is how much room you have. Do you want to grow a small tabletop garden? A container garden on your patio? Or do you want a big herb garden you can walk through, with benches and a gazebo? An herb garden can take as much or as little room as you want it to.

Most herbs will be happiest with at least 8 hours a day of sunlight, although some can do well with less. Sunlight helps the plants produce oils and that is where the flavor comes from, so herbs grown in the sun tend to have more flavor than those grown in the shade.

Most herbs like well drained soil. They should be watered regularly, but allowed to dry between watering, so a swampy location is probably not the best choice.

Once you have determined a location, prepare your soil. In you are planting a tabletop garden, a good potting soil is probably your best choice. For patio containers, I use top soil, mixed 50/50 with compost. If you have room for a bigger garden, herbs will grow well in most soils. If the soil will grow vegetables and flowers, it will grow herbs as well. For the beginner, I recommend that you choose five herbs to start. Some of the more popular herbs for beginners include:

Basil: An annual used in Italian and Mediterranean cooking. Easy to grow, very aromatic.

Chives: The smallest member of the onion family. Easy to grow, attractive purple flowers.

Dill: A self seeding annual, grows up to four feet tall. Dwarf varieties are available for tabletops.

Thyme: A small perennial good for both indoor and outdoor gardens. Many varieties available.

Rosemary: A perennial, grown as an annual in cooler zones. Great for patio containers.

Oregano: A fast growing perennial used in Italian and Mediterranean cooking.

Marjoram: A smaller sweeter member of the Oregano works great in tabletop gardens.

Mint: Easy to grow, but be careful it can be aggressive if you don’t keep it under control.

Pick herbs that you like to use, that you cook with and understand, and start with those. Growing a garden of unfamiliar plants can be overwhelming and confusing, so start with the ones you know and then add a new plant or two each year. Although many herbs can be grown from seed, transplants will give you a head start and get you on your way to an enjoyable garden much faster.

Troy is the author of I Refuse to Recede and DTL Herbs LTD and has been growing herbs for 25 years. He started when he worked in a restaurant and wanted to cook the same foods at home, but couldn’t afford to buy all the fresh herbs. Now, he grows them to use, but also for fun and enjoyment.

Alea February 28, 2011 gardening gardening help, guest post 7 Comments

Freezing Berries

Even though my berry plants are only 2 years old, they have produced very well! We have had several freezes and 2 light dustings of snow, and my raspberries and strawberries are continuing to produce fruit! They have slowed down considerably, but the fruit still trickles in. My blackberries, blueberries and gooseberries have behaved properly and acknowledged the season.

The problem I have found with my berries is that I either have too little or too much. Not enough to do anything with but use on cereal. Or so much that there is no way we can eat it all before it goes bad. I do use it make jams, but harvests are not predictable, and I can’t always clear my schedule just because the berries are ripe. So whether I have too little and want to save up berries to make muffins or have too much, I freeze berries to keep them from spoiling.

I collect my berries in a colander, then I can bring them in and rinse them immediately and let them air dry:

Once the berries are dry, I lay them out flat on a cookie sheet:

I lose some in the process to my little helper!

I place the cookie sheet in the freezer for several hours or until the berries are frozen solid. Then I place the berries in a container with a lid (but a gallon size plastic bag would work too).

Even if you don’t grow your own berries you can use this technique to take advantage of the great berry sales at your grocery store or Farmer’s Market in the spring and fall. I add frozen berries directly to smoothies and muffins. I thaw them before I make jam.

This post is linked to Real Food Deals and Works for Me Wednesday.

Alea November 10, 2010 gardening freezing berries, raspberries, strawberries 6 Comments

Keeping Color in Your Garden

You don’t have to put your whole garden to bed for the winter. There are some plants that will continue to flower late into the fall – some all winter long!

Snapdragons will survive light frosts and even a light snow (as will the mums):

Violas flower all winter long:

Pansies are another flower that will bounce right back after being dug out from under a foot or two of snow:

Vinca minors stay green all winter long. They bloom late in the fall and early in the spring. My frugal tip is to go buy these flowers, as well as spring bulbs, on the day of the first snow when all of the stores and nurseries mark them 75% – 90% off. I store them in the garage until the snow melts. Once the ground warms enough to dig in it, I plant the annuals and bulbs. They have plenty of time to adjust before the next snow and the bulbs will still bloom on time, even if you plant them a couple of weeks late. You can also save the bulbs and force them for Easter and Mother’s Day gifts.

This post is linked to Bloomin’ Tuesday and Tuesday Garden Party at An Oregon Cottage.

Alea October 19, 2010 gardening 6 Comments

It’s Beginning to Look Like Fall

But Just barely!

My little pumpkin was thrilled to finally be able to harvest his “baby plumpkins”. He carried them around all day:

We are acquiring quite a collection of pumpkins on our porch. The porch is shady and protected from the elements, so I use it to store our pumpkins as they are harvested (except for my baking pumpkins which go directly to the kitchen!). The pumpkins add some fall color which we are definitely lacking! We have had a warm, wet autumn. That, combined with lots of evergreens on our property, means we are enjoying a very green fall. Here is the only tree that is acknowledging the season:

Are the colors changing in your gardens yet?

To view more gardens, visit Bloomin’ Tuesday at MsGreen“thumb”Jean and Tuesday Garden Party at An Oregon Cottage.

Alea October 12, 2010 gardening 5 Comments

The Gladioli are Finally Blooming!

Some of my gladiolus bulbs are finally blooming! We had a long winter and a harsh spring, so I couldn’t put my gladiola bulbs in the ground until June, thus the late appearance.

In areas 6 and below, the gladiolus corms have to be dug up before the first frost and can’t be planted until after the last frost which doesn’t give them very much time to grow. They need at least 90 days to root, grow, bloom and store energy for the next year, so we cut it close each summer!

We have received a lot of rain which is causing the flowers to become heavy and topple over, so I have cut many of the stems and am enjoying them inside. I have not cut the foliage though. The plants need it to store energy for next year and I need it to remember where the corms are planted.

The cosmos are enjoying the cool, rainy weather:

We are going to have a plentiful harvest of Heritage Raspberries this year: Every branch looks like that! I can’t wait to get those berries in my kitchen!

The Everbearing Strawberries are living up to their name: I do believe there are more pies and jams in our future. And hopefully there will be more flowers as well!

How are your gardens doing this fall?

To view beautiful gardens from around the world, visit Flaunt Your Flowers Friday at Tootsie Time.

Alea October 8, 2010 gardening 6 Comments

Blessed with Rogue Flowers

We have had the most gorgeous weather! This is the most beautiful fall that I have experienced since moving to Nevada. Warm day, cool nights – but not too cool – and calm breezes. And best of all NO snow! I have checked the forecast and it is supposed to continue this way for the next 10 days. Our lovely weather has yielded a couple of surprises that I discovered when walking along the edges of our property: Wild flowers. Not many, and they might not be that wild, but if not, surely they are a gift of the wild.

This plant looks like it belongs in the salvia family.

A purple daisy?

Every year poppies appear under our apple tree. They are late this year, but everything was late this year, so it seems appropriate!

I also have several wild roses that appeared this year, but they haven’t bloomed yet. I wonder if they will.
Have you been blessed with any rogue flowers in your garden this year?

This post is linked to Flaunt Your Flowers Friday at Tootsie Time.

Alea September 25, 2010 gardening wild flowers 2 Comments