Composting:

Composting, why bother? It seems like a ton of work, and for what? Would it not just be easier to buy something to ad to the soil?  So why bother. Well I am glad you asked ( ok I asked the questions but for the sake of this piece just go with it). There are several really good reasons to compost. Here are just 6 reasons why:

1 Composting turns garbage into "black gold"(  its my term I use for this free soil, rich soil you add to the garden)
2.Composting helps to build up the soil in the garden
3.Composting helps build strong, healthy plants
4.Composting gets rid of the need for chemicals. Fully composted materials added to your garden acts as a natural, slow-release garden fertilizer.
5. Composting reduces water usage.  A 5% increase in compost ( organic material) may increase the amount of water the soil can hold by four times.
6.Composting reduces items that fill our landfills

So now that we have some great reasons on why to compost it is important to know how. It is quite easy actually. But it is a little harder then just dumping all food scraps into the bin. It starts with having an area or bin (with air holes) designated for the purpose of composting. Let's be honest here, it's decomposing materials, it really doesn't have to be fancy. It just has to be a way to hold everything together. If you live in the city it is helpful if your bin is pest resistant, so a bin with a lid would be best. However, if you have the space, like we do at the community garden, then something bigger that allows sun light, rain and air to penetrate is best.

Next, it is important to use the right materials. Start with a base of soil. It can be old, useless soil because over time that will all change. After that it is all about layers; greens, browns and soil.
Greens:
Vegetable/fruit peels and scraps
Green Grass clippings
Green Garden waste ( items pulled out of the garden)
Flowers
Tea leaves and bags

Browns:
Brown grass clippings
Dried leaves
Shredded non glossy paper and cardboard
Coffee filters
Straw

Ok, pretty simple right?  I told you. Now comes the hard part. Do not give up just because I said there was a hard part. I never said it was impossible, I just meant to say that it is harder then throwing the items in. It is important to make all the items you put in somewhat small. Do not put in a whole pepper plant. Yes, it will decompose but that will take forever ( ok not forever but you get the idea). The smaller the pieces the faster they will break down. Just take a moment and rip leaves off steams or break the large pieces up. Once you have put a nice layer of green materials in add some of the good brown materials. Since it is already on the way to decomposing it will speed things along nicely. Then comes a nice layer of soil. Stir it all up a bit ( to add air) and top with some water. And repeat!
Now if you have a 3 part bin like we do, it is good to take all the compost you have been piling up in the first bin and flip it over to the middle bin. This will mix things up, move the worms and bugs around and speed the process along. Start all over in bin number one. Whenever you stir one bin, give the middle one a good toss too. Finally when the first one is building up again, toss the pile in bin #2 into bin #3 ( should be close to done at the point. It should resemble a nice dark soil) and begin the process all over again.  Remember to add water to all three bins from time to time if  it is getting dry. All this tossing, stirring and flipping will speed the process up so that you will have rich organic material to use the following year in your garden.

That's it my friends, you have rich "black gold" for your garden. See, not difficult at all. The benefits will out way all the work you put into it!! I promise.

                                                  Picture courtesy of the Flamborough Review

                                               Bernardin Canning Demo:

The art of canning and preserving is making a come back! How do I know, our kitchen was packed full of eager individuals wanting to learn  the time-tested techniques of putting up healthy preserves. Some who came wanted to learn to preserve their home grown ( or locally grown) produce to be enjoyed throughout the cold winter months. Some wanted to learn so that they could control what was going into the food they eat. While others came because they were inspired by their mother's or grandmothers beautiful cellars lined with jars.

No matter what reasons may have been for attending the workshop we all shared the same goal; to learn the safest way to home can our food. The best way to do that is to be taught by the experts. We were so fortunate to have Chef Emerie Brine come and teach us all we needed to know to get started. Mr. Brine is the Chef and Brand Manager for the company Bernardin. For 100 years Bernardin has been a trusted leader in home canning products.

Chef Brine demonstrated how to make strawberry freezer, cooked peach ginger jam and bread and butter pickles. He took us through each step from what products to use and how to safely process them in a water bath canner.  It was a delight to listen to stories of his youth and the way canning use to be done. He was patient to teach us what is no longer  recommended  canning practises and how to follow proven safe techniques. He even brought some new and wonderful products to show us that Bernardin makes. I am not sure yet if that was good or bad, since I went right out a few days later and bought some of those product. I couldn't help myself, I am addicted to canning and canning products!

At the end of the night some participants were fortunate to win wonderful gifts given by Bernardin and then we all were treated to samples of the recipes the Chef demonstrated that night. It was a wonderful night shared by all who were able to come out for the evening!

Well, after a night like that am eager to get started on putting together another workshop! What should it be next? Send me an email, I would love to have some ideas!!

  Thank you again to Bernardin for making this event such a success. To learn more go to their web site at www.bernardin.ca
                     Happy Canning Everyone!

A Fall Garden ( Succession Planting )

As I walked through the garden on Sunday morning I could not believe how wonderful everything was looking! So lush and so much produce.  There is tomatoes, peas, carrots, corn and so much more! I am sure that as everyone is enjoying eating all the produce that has come from your hard work  the last thing on your mind is to start planting more.  Why on earth would you want more? Well, come September when all that is lush and green now is starting to turn brown you might be wondering why you didn’t. There are still many vegetable that can be grown if you plant now.  Some plants that grow well are:

Beets

Are a great fall crop! Beets are easy to grow, don’t take any work and you can use both the root and the leaves. Also they are a source of vitamins A and C. Dig deep so the plants stay cool, and don't let the roots get longer than three inches because the beets will get kind of tough.

Carrots

Carrots are one of my favorite autumn crops. You can be store Carrots for up to nine months making it possible to eat your own produce much longer into the winter. Also if you are a bit impatient like I can be you can pick carrots  whenever they reach the size you like.  

Lettuce

 Lettuce is easy to grow, and delicious. It can even grow well into the first few weeks into the frost season and is fine with only about 5 hours of sunlight a day. Some types of lettuce varieties for the fall: Butterhead, Romain and looseleaf.

 Peas

 Peas are a treat to grow in a fall garden, because unlike cabbage, carrots, and beets, peas can grow up on a trellis and are as pretty to look at  as they are delicious. Although most people plant them in the spring these lovely green vegetables thrive in early fall as well. They enjoy the cooler weather

Radishes

Radishes are perfect to plant for a fall harvest. It is easy because they take little space, and their lovely pink colouring is so nice to see in the fall.

Spinach

Spinach is such a rewarding plant to have in your fall garden. It is loaded with iron, vitamins A and C and leutine to name a few reasons you should grown it. Plus, it is just easy to grow!

Beans

Beans make a good fall garden vegetable only if you plant soon.  During the heat of the summer, bean plants get weak and tired. So August an ideal time to plant new seeds.

Turnips

Because turnip is known as the “poor man’s vegetable” it is no longer a popular vegetable to grow. However, turnips are tasty and they give a great harvest greens.

Additional Vegetables:

Broccoli, Cabbage, Leeks and onions are also great to plant now. However, since they need to be planted as young plants it will be very hard if not impossible to find these plants in garden centers at this time of year. For this reason we may be hosting a “starting plants from seeds” workshop during the later months of winter.