GARDEN CROP ROTATION SIMPLIFIED

 

 

One of the biggest obstacles for gardeners is crop rotation. This sounds like a simple task but when you take into account which plants are companion plants, what type of soil each needs and try to work those into crop rotation, well it gets a little confusing.

Crop rotation is necessary whether you plant in a traditional garden or plant in raised beds. The bottom line is that soil needs to rest between different types of plants, no matter where they are rooted. Soil nutrients are depleted when a large number of the same plant family are grown in the same ground year after year. Also, certain pests like large numbers of the same crop. Rotation deters these pests.

When plants are grown in the same area year after year, the soil needs to be replenished. Often, this requires artificial fertilizers to rebuild it. Soil also becomes compacted if subjected to the same mechanical processes.

 

Of course, there are exceptions to the rule. For example, anyone who has ever grown mint knows how fast it spreads and it can literally take over a growing space. When growing mint, you may want to keep it in the same raised bed or spot in your garden. If in an open garden, be sure to plant in a metal ring or bucket with the bottom cut out to contain it. Perennial crops like rhubarb and asparagus also need a dedicated spot since they are not dug up every year.

 

This year I ran across an article by Henry Homeyer in THE OLD FAMER’S ALMANAC that helps to simplify this process.  Thank you to Henry as I am going to share some of his highlights of planting in quarters, https://www.almanac.com/four-bed-crop-rotation-chart-small-gardens?trk_msg=8EVQ35O1FEJ4J4FC0ME6FMBD8C&trk_contact=LJD along with some of my techniques.

 

 

ADVANTAGES OF CROP ROTATION.

 

*Different plants extract different nutrients from the soil so it minimizes nutrient depletion

 

*It reduces the spread of diseases that live in the soil. Certain funguses and bacteria can survive from season to season and planting their same host plants in the same spot year after year helps them to flourish.

 

*It lessons the need for pest control.

 

CROP ROTATION IN ACTION.

The simplest way to accomplish crop rotation is to divide your garden in quarters by establishing a central point and rotating crops around it. This works for beds and traditional gardens. For raised beds, simply rotate crops from one bed to another.

For regular gardens, if you grow the same vegetables every year and all members of a vegetable family fit into one quarter, this is fairly simple by rotating quarters. However, this hinders weed control a bit. If, like me, you like to rototill between the rows, then doing each quarter separately doesn’t work so well. Also, if you have more of one family of vegetables than others (like more tomato plants than green beans), then your quarters will not be equal.

For this reason, I like to rotate with the row method. Instead of a central point, I plant everything in rows like always. The first few rows that have vegetables of the same family will become the last few rows next year, the second few rows will become the first, the third the second and the fourth will move up to third.

Whichever way you choose to do it, the same crop will only be planted in the same garden spot or raised bed every four years.

Most soil-borne pests and diseases run their course after three or four years. This is why a four-quarter plan works well. If you are doing a row method or raised beds, a three-year rotation also works. A three-year plan doesn’t lend itself well for dividing the whole garden as managing a third of a garden is hard since no rows would be straight and of the same length.

Another important, and often overlooked fact, is to be sure and keep a chart each year. I know, spring comes and you just want to dive in and plant. Remembering next year what was planted where is easier said than done. Keep a chart, it doesn’t take that long to create and is great for future reference. I actually have a folder where I keep all of my charts so I have a history of the garden layouts.

 

*OTHER STRATEGIES.

As with anything, no one strategy will solve all pest and nutrient problems. Although crop rotation plays a big role, a few other things come into play to ensure a healthy, productive crop.

*Have a tall and short garden crop rotation. Tall varieties of beans, gourds, cucumbers and other vegetables can share trellis and fence space. Then plant vegetables that don’t need support in other parts of the garden.

We once had a pumpkin vine that got away from us and climbed up the pine tree. We actually had small pumpkins hanging in the tree!

*Some crops are heavier feeders than others. One example is corn which does well growing where nitrogen-fixing peas or beans have previously grown and built up the soil. Lighter feeders like carrots, lettuce, onion and squash families do well in soil where heavy feeders have recently grown.

*If you have the space, let the garden lay fallow for a year. You can divide your garden into two sections, planting one every other year. If you really have extra space, you can have an “extra” garden and rotate them each year, covering the idle one with compost and mulching heavily. To keep weeds at bay in the spare garden, you can plant cover crops like buckwheat. Just remember to cut it before it goes to seed.

*For those perennial areas where garlic, rhubarb, asparagus, etc. is established, it needs to stay in the same spot until there is a reason to move it. Just be sure and compost it every year and add some organic fertilizer.

*Even crop rotation can’t squelch die-hard pests like potato beetles and Japanese beetles. Wherever you move the host plants, they will find them. Predatory insects like ladybugs and certain flowers like marigolds can help control certain pests that just won’t give up.

Crop rotation plays a vital role in a healthy garden but it is only one of the components. Plants need 13 minerals and a bag of 10-10-10 only provides three of them.  Having good soil by applying lots of organic matter rather than commercial fertilizers and having a healthy environment for them to flourish will help ensure a productive garden.

 

 

 

 

BONFIRE TIME

 

 

Who doesn’t love sitting around a bonfire, sharing time with family and friends, eating some good food and sharing some laughs? If you are one of us diehard bonfire folks, you know what I am talking about and, if you haven’t been a fan, you may want to reconsider. For many of us in the Midwest, it is pretty much a way of life.

Two years ago, the Zika virus pretty much forced us to stay inside after dark and bonfires just aren’t made for the daytime. So, there were no bonfires. Last year we could go out after dark but, because of Covid, we couldn’t be with family or friends. So, there were no bonfires.

So far this year, things are opening up and Zika hasn’t reared its ugly head yet, so tis the season go get out and enjoy some old-fashioned, low-tech…uh, no-tech simple times together. Make no mistake, these aren’t just for us country folks either. With the right precautions and the proper burn pit, most city folks can also partake and enjoy.

A firepit is exactly that, a place to have a small fire. If you look on Pinterest and other places, there are elaborate pits made from bricks, concrete blocks mortared together with permanent seating around them. Like anything else, you can be as fancy and as detailed as you want when building one. However, remember, these types of permanent fixtures are just that…permanent.

 

Most of us tend to lean toward the “whatever works” type of pit. Large field stones laid in a circle works great. So do old cement blocks and bricks that are broken or chipped and are not good for any other purpose. I even have an old tree stump from a fallen tree last year that we pile small branches and pieces of wood on top and burn. We have our fire and are also burning out the stump at the same time. If you have a small space, don’t overlook the portable fire rings sold in stores. They have pre-fab covers and they can be set up anywhere and transported.

 

What is the draw of the firepit? Bonfires are spur-of-the-moment entertainment…or at least the best ones are. When we started having them, we would plan a week ahead of time, not only the night and time, but also the food we were going to have and every other detail. We also always had a large group of people. There’s nothing wrong with doing it this way, but we since have learned that spontaneous ones with just a few friends are the best.

If it is a nice night and we get our work done, we invite a few friends and throw something together quick like hotdogs on the grill or cook something in a cast iron pot over the fire like hotdogs in a pot of beans. We find that having a smaller group makes it easier to visit with everyone and it’s much more low key.

This is how we spend many spring, summer and fall evenings. Though we never tire of having a bonfire, when we do it so often, it can start to feel sort of routine. So, we have found some ways of changing it up a bit such as:

 

*ICE CREAM FREEZE OFF. Even though food is pretty much whatever you end up with, sometimes it is fun to center the evening around the food itself. You have heard of chile cookoffs, well we have ice cream freeze-offs. It all started because our family always made our version of homemade ice cream, the Hoffman ice cream. Then there is the Brueck version (my Mom’s family) which uses a different recipe altogether. So, we would make both kinds and everyone would have to taste both (what an awful chore!) and then vote on which they liked best. All in fun of course, there were never really any losers but it made for an interesting evening with lots of ice cream!

*GARGAGE CAN STEW. This is exactly the opposite of the ice cream freeze-off. Instead of using certain recipes, there is absolutely no structure to this game plan. We would start with a large, a very large pot, and put some beef and some stock into it. Everyone that came would be asked to bring one thing to add to it. We would usually end up with different vegetables, sometimes other kinds of meat, almost anything goes. We would let it all cook together and the result was supper. It usually was pretty good and was never the same twice.

*THEME NIGHTS. We always used to have a Halloween bonfire and decorate to the hilt for it, ghosts and goblins and all. Of course, there were always a fair share of ghost stories to accompany the eerie night. We took a lesson from this and, even though we love spontaneity, sometimes building a night around a certain theme was a nice diversion, especially when we were with the same group of people for a few weeks in a row.

We would have nights where anyone who played guitar, harmonica, or any instrument would bring it and make it a musical sing-along night. Before the night was over, a lot of old tunes would be played and with those came many an old memory.

Other nights we would pick a year such as “when you were ten” and each person would tell a tale of something they remembered when they were that age. This was only a starting point. Before the night was over, one story would lead to another and another and so on until it became nostalgia night and some old family tales were told. This is especially fun when most everyone there grew up together.

*JUST ENJOY THE NIGHT. Some nights are more melancholy than others. Just being outside under a twinkling night sky can be magical in itself. Listening to some oldies and enjoying the magic of the night sky can make for a relaxing evening. We actually moved our firepit further out from the mercury lights so we could enjoy the vastness of the night.

*COUPLE NIGHT. Sometimes everyone seemed to be busy. That’s certainly not a reason to forego the fire. We have found that enjoying the fire with just each other can make for a special evening. Sometimes in our busy world we just don’t take the time to talk and share time with those who are special to us. This works great for couples, but it can also be special for grandparents with their grandchildren, or even one on one with a certain grandchild or special friend.

Bonfires are one of the easiest ways to enjoy some quality time with special people without making a big fuss or to-do. It also gets you out of the house and away from electronics for a few hours while soaking up the evening air. There’s a simple magic about gathering around a fire that nothing else compares to and the best part is that anyone almost anywhere can enjoy this magic.

 

 

CHEESE PLEASE

 

 

Cheese…it makes our mac and cheese, pizza and so many other dishes downright delectable. Who doesn’t like its creamy, soothing taste and texture? Well, there are a few folks that don’t, I don’t quite understand them as I consider cheese one of the major food groups!

Actually, cheese is one of our oldest foods. The earliest ever discovered preserved cheese was found in the Taklamakan desert in Xinjiang, China in 1615 BCE, that’s 3600 years before the present. It has been documented that humans in prehistoric times made cheese more than 8000 years ago. Wow, cheese has been part of our lives for a very long time!

The diverse varieties of cheese are almost unlimited, yet all cheeses are made from the same basic product…milk. Even so, there is a vast range of flavors and textures. Perhaps that is the beauty of cheese, that one raw ingredient gives such a diverse range of cheese types.

There are many variables that play in the different types of cheese. Flavor types, rinds, intensities, regions where it is made and methods of aging all play a role.

Twenty percent of a cheese’s final flavor comes from the milk that is used and milk varies in flavor depending on what the animals are fed, their breed and whether the milk has been pasteurized or not. The best cheesemakers pay utmost attention that the milk they use comes from the right breed of cow and that they have been fed the right food. The other eighty percent of the flavors are due to the recipe used and aging and maturing techniques.

The different types of cheese are determined by the actual cheese making process that is used. The recipe, how much the milk is acidified, how much rennet is used to set the curd, how much moisture is drawn out and what additional molds and bacteria that are added are all determining factors.

Although cheese making is an ancient craft, it is actually quite a simple process that most anyone can make in their home. Homemade cheese is often healthier since it is free from pesticides, hormones and antibiotics. It also has more protein, calcium and vitamins than store bought. It’s good to know what is in it and homemade is almost always fresher than any that has been setting on store shelves.

The basic principle in making all natural cheese is to coagulate or curdle the milk so it forms into protein and fats (known collectively as curds) and whey (that consist mostly of water). As we all know, milk will curdle quite naturally.

 

Although recipes for cheeses vary, there are basic processes that are followed in all cheese making. These six important steps include acidification, coagulation, separating curds and whey, salting, shaping and ripening.

 

There are two types of cheeses, hard and soft. Hard cheeses are ripened or aged cheeses made by coagulating milk proteins with enzymes (rennet) and culture acids. They are then ripened by bacteria or mold. Soft cheeses are un-ripened cheeses like cottage cheese and cream cheese that is made by coagulating milk proteins, or casein, with acid. Here is how to make three different cheeses at home:

 

HARD CHEESES. There are literally thousands of hard cheeses and each variety will have its own recipe with specific ingredients. However, the basic process is the same for all.

*Start with fresh milk, the fresher the better. Slowly warm the milk.

*Acidify the milk by putting white vinegar or citric acid into the milk to get the right acidity. This is called direct acidification and is used in cheeses such as ricotta and mascarpone. Another way to acidify is by adding cultures or living bacteria. Given time, warmth and the lack of competitor bacteria, these cultures eat up the lactose in the milk, turning it to lactic acid.

*Add a coagulant which is an enzyme that causes the proteins in milk to link together. The most common coagulant is rennet, of which there are three different kinds. “Traditional” rennet is an enzyme found in the fourth stomach of an un-weaned calf. It is a by-product of veal so no calves are actually killed just for this enzyme. “Bacterial” rennet, sometimes called “vegetable” is produced from recombinant bacteria, DNA from veal calf stomach cells. “Microbial” rennet comes from fungus, thus the mold that is sometimes used. When the term “coagulant” is used it refers to plant coagulants like sap from fig trees or milk thistle.

*Mix the coagulant into the liquid milk and wait until a gel forms. After the rennet has the time to work in the protein in the milk, the milk will transform into a liquid gel. To test the doneness of the gel, press it lightly with your hand to see if it leaves an indent.

*Cut the curd into smaller chunks from the giant “blob” using a cheese harp, knife or whisk. The size of the chunks will affect the amount of moisture in the final cheese; the smaller the chunks, the drier and more ageable the cheese will be and vice versa.

*Stir the curds over low heat for the next few minutes. During this phase, acid is continuing to develop in the curd and the curds are drying out from the motion of stirring. The more the mixture is cooked and stirred, the drier the cheese will be.

*Washing, the next process, is where some whey is removed from the vat and replaced with water. This creates a milder, sweeter and more elastic cheese.

*Next, drain the curds, separating them from the whey. Dump them in a colander in the sink and knead them, working quickly to conserve the heat. This encourages them to mush back together to form a smooth wheel. Waiting too long to do this process, the curds get cold and the cheese crumbles.

*The last step is to salt and age the cheese. Salt can be added before or after the curds are pressed in a wheel. If hard cheese is salted, properly acidified and has the moisture inside, a hard cheese can be aged into something more complex or eaten right away.

 

COTTAGE CHEESE. This is a fresh cheese curd that is not aged and is made by draining the cheese as opposed to pressing it. It originally got its name because it was generally made in cottages with milk leftover after making butter. With only three ingredients needed, it lends itself well to making at home.

*Start by heating one gallon of whole milk that has not been ultra-pasteurized to 190*F, stirring constantly.

*Remove from heat and stir in ¾ cup white vinegar. Let set 30 minutes then pour into a colander lined with cheesecloth in the sink, being sure to save the whey because it is packed with protein and can be used in soup stocks.

*Grabbing the corners of the cheesecloth, hold it under running water and knead and squeeze until it is cool. Dump into a bowl, break into curds and salt to taste. That’s it, you have cottage cheese!

 

CREAM CHEESE.

*Heat 4 cups of whole milk until you have a rolling simmer. Reduce the heat to medium and add 2 to 3 tablespoons of either white vinegar or real squeezed lemon juice one tablespoon at a time (lemon juice yields a smaller amount of curd than vinegar).

*Cook until it curdles and the mixture separates. There will be a green liquid on the bottom and thick curds on top. Pour into a bowl lined with cheesecloth and let set 15 minutes. Then put the curds in a food processor and process until smooth and creamy. At this point you can add herbs, spices or anything else to your homemade cream cheese.

 

There is nothing quite like cheese and nothing beats natural cheese that you make yourself. Even better, there are so many varieties to try that you will never have to make the same kind twice!