Allen Sterling & Lothrop's Seed Talk: 2014

Thursday, November 13, 2014

Buffman and Gram's Veggies for Vitality: Bell Peppers

As many of you know Allen, Sterling & Lothrop's fourth generation has been getting more and more involved in the business. You may have met Jenn's (AS&L's seed room manager) daughter Nadia running the front with her grandmother, Shirley, or you may have had one of Shawn's boys help you with a Christmas tree.

This year Buffman (Shawn's middle son) has joined forces with his grandmother, Shirley, to bring you their thoughts on the healthiest vegetable's you can grow. They consulted Shirley's vast knowledge of gardening and nutrition and www.whfoods.com

--------------------------------------------------------------

Bell peppers have a wonderful combination tangy taste, and crunchy texture. There is far less than 1 gram of total fat in a cup of sliced bell peppers. Choose peppers with deep vivid colors, taut skin, and free of soft spots. The stems should be green and fresh looking. Unwashed sweet peppers stored in a refrigerator can keep for approximately 7-10 days. Bell peppers are sensitive to moisture loss.

Bell peppers are not the easiest veg to grow in Maine, but if you start the seeds indoors 6-8 weeks before putting out in the garden and make sure that night time temps don't get down below 55F--you should be fine. The Ace Hybrid is a great choice for areas with short growing season.

Before cutting the pepper for cooking, wash it under cold running water. Use a paring knife to cut around the stem, and then slowly remove it. Cut the pepper in half lengthwise, and then clean the seeds out, and then you can start cutting it how you want.

Try this delicious Ratatouille which uses roasted red bell peppers from ReginaSpices

1 Medium Eggplant

2 Zucchini

2 Red Bell Peppers

2 Onions

2-3 Cloves of Garlic, minced

1 lb Tomato (fresh or canned)

3 Tbl Capers (optional)

¼ Cup Extra Virgin Olive Oil

2-3 tsp Herbes de Provence

1 tsp salt

Slice eggplant (peeled and cut into rounds and then into strips) and zucchini (cut into rounds), salt and let stand to drain (in a colander) for about 30 mins.
Roast the red bell peppers (475-500° for 30 mins or until skins are charred and wrinkled-be sure to turn at least once). Peel and slice the peppers into thin strips about ¼" wide.
Thinly slice the onions.
Put the olive oil in a Dutch Oven, add the onions, peppers, garlic, salt and Herbes de Provence. Over medium-low heat, gently cook the vegetables. Once the onions are soft and nearly clear (not browned) add the eggplant and zucchini. Stir and cook for a few minutes then add the tomatoes.Reduce heat to low and allow the mixture to cook for about 1 hour or until the eggplants are fully cooked.
Add capers.
Serve with nice crusty bread, rice or pasta.

Thursday, October 9, 2014

Buffman and Gram's Vegetables for Vitaliy: Winter Squash

Winter squash is good source of antioxidants. One of the benefits of winter squash is its ability to regulate blood pressure and aid in the prevention of type 2 diabetes.

Winter squash is easy to grow--you just need some room for the vines to grow. Gram likes to plant squash in hills--she plants about 8 seeds per hill leaving about 4' between each hill. When the plants reach 2" high she thins out all but the three most vigorous looking plants (per hill).

Winter squash can easily rot if its damaged, so it’s important to carefully inspect it before purchase and to use care when harvesting fresh winter squash. The best fruits are firm, and heavy. Winter squash has a much longer storage life than summer squash. Depending on the variety, winter squash can be kept for between one week, to 6 months.

The easiest way to cook butternut squash is to cut in half (along the length) and bake it face down in a baking dish with a little water. Once it's cooked you can easily scoop out the flesh and use it in your favorite recipe.

This is one of Jess's favorite recipes (from her mother--but, we're not sure where she got it from, maybe the food network)

Roasted Butternut and Garlic Soup:

butternut squash--about 2 pounds
3 T olive oil
I head of garlic--whole, unpeeled
2 1/2 C chicken stock or vegetable stock
1 teaspoon freshly ground white pepper
1 teaspoon salt
1Cup Hot Water

Preheat oven to 350

Slice squash in half lengthwise, remove seeds. Rub the cut side with olive oil & place it slice side down in a glass baking dish. Sprinkle garlic cloves around the squash then add the water. Bake for 1 -1.5 hours or until the squash is very soft. When its cooked remove from the oven and let it cool enough to handle.
Scoop the squash pulp into the bowl of a food processor fitted with the metal blade. Squeeze the garlic cloves into the food processor.
Process for about 30 seconds until it's very smooth. Add the stock, a half cup at a time, pulsing between additions. Add salt and pepper.
Reheat if needed and adjust seasoning.

Thursday, September 11, 2014

Buffman and Gram's Vegetables for Vitality: Garlic

You can increase the health benefits of garlic by letting it sit after you have chopped, or ground it. Garlic can support healthy blood pressure. Garlic has been found, repeatedly, to lower the risk of colorectal and renal cancer. The allyl sulfides found in garlic may play a key role in its cancer-prevention benefits.

For maximum flavor, always purchase the freshest garlic. Avoid garlic that is shriveled, and moldy. Store fresh garlic in a loosely covered container in a cool dark place, this will help maintain maximum freshness.

When preparing to cook, separate individual cloves and peel the cloves with a knife. Research has shown that microwaving garlic in uncrushed form will deactivate its enzymes.

Saturday, August 30, 2014

Bill's Favorite Plants in His Garden

Late summer & early fall are two of my favorite times in the garden. Plants have reached their full size and are blooming abundantly with bright, rich colors. I, also, enjoy watching all the beneficial insects collecting the pollen (bees, butterflies, wasps, and, one of my favorites-- hummingbird moths).

My friends Jessica and Stephen, from AS&L, came to the farm the other evening, at dusk to take some photos of some of my favorite plants. I’ve been wanting to show what fully established plants will look like in your gardens—adding form, texture and color with blossoms and foliage.

Over the past few years my gardens have evolved becoming more simplified. I have a very busy schedule during the growing season, and I realized that I would be better served by low maintenance plants, and plants that require less water once they are established (like hosta, sedum, paniculata hydrangeas, etc.) I have several varieties of hosta and sedum because they look great even when they are not in bloom with foliage and texture—they also work very well together. My, all time, favorite (and AS&L hosta enthusiast, Shorty’s favorite) is Paradigm. Paradigm is sun tolerant and slug resistant and has amazing chartreuse foliage. But I must say I don’t think there is any hosta or sedum that I do not like.

I, also, really enjoy the paniculata hydrangeas in my garden because they start off white and change color throughout the season eventually turning a deep burgundy in the fall. One of the advantages of living on a large farm with open fields is the beautiful sunsets and I love to plant tall plants in the foreground between the finished landscape and the fields—i.e. Plume Poppy, Iron Weed, Joe Pye Weed, Cup Plant, Globe Thistle etc. Another plus of living on a large property is having gardens like the one in the front of the house that I let go natural, I call it the “wild” garden; it has a beautiful backdrop of forsythia, hydrangea and spirea, in front it’s planted with black-eyed susan, daisies, lupine, liatris, etc. I let these perennials seed themselves and do what they want to do –it is very low maintenance and these plants do very well along the roadside.

When planting a garden I like to incorporate trees & shrubs for form, structure and vertical interest. I really enjoy watching trees as they mature and take on their adult canopy. Most trees require little maintenance and add, so much, interest all year long. I like to say when you plant a tree you’re planting for posterity …for your grandchildren to enjoy! Keeping with the simplicity theme I like to incorporate evergreens for texture and winter interest, they are your true ‘anchors’ in the winter garden.

Containers are a great addition to any landscape they add color to a dead spot and interest to an area you cannot plant in the ground. I will oftentimes move my containers as the season progresses to give a little ‘pop’ where it’s needed. I, also, like to use a combination of perennials and shrubs in my containers. I, eventually, transplant containerized perennials and shrubs into the garden, or I give them to a gardening friend if I don’t have the room or the perfect spot. This allows me to enjoy plants I may not be able to get to survive in my yard. As the saying goes, folks, “take time to smell the roses”…enjoy your gardens at different times of the season and at different times of the day. There is beauty there—we just need to open our eyes to it!!

Thursday, August 14, 2014

Buffman and Gram's Vegetables for Vitality: Tomatoes

------------------------------------------------

Tomatoes provide an excellent amount of vitamin C and beta- carotene. Tomatoes have been shown to provide anti-cancer benefits. Prostate cancer is by far the best researched type of cancer in relation to tomato intake. Tomatoes can definitely help lower the risk of prostate cancer in men. Diets containing tomatoes have also been linked to a few studies with reduced risk of obesity.
Start tomato seeds indoors or in a cold frame 5-7 weeks before you plan to put them into your garden. When transplanting tomato seedlings into the garden be sure all danger of frost has past (tomatoes so best when day time temps are not less than 70F) and that the seedlings have at least four true leaves. Give tomato plant plenty of sun, well drained soil and room to grow (30" between plants). Many tomatoes require support, you can use a cage, or stakes or try the basket weave method as demonstrated by UMaine Cooperative Extension:

Choose tomatoes with rich colors. Deep reds are the best choices. They shouldn’t have a puffy appearance. When you buy canned tomatoes it’s a wise decision to buy with labels from the United States, some foreign countries don’t have strict standard on lead content in containers. When cooking, it is better to not use aluminum cookware since the high acid content of the tomatoes may interact with the cookware.

Thursday, July 10, 2014

Buffman and Gram's Vegetables for Vitality: Lima Beans

Lima Beans can prevent blood sugar levels from rising. When you combine lima beans with grain such as rice it can provide virtually fat free high quality protein.

Lima beans grow vigorously in any worked soil. Lima beans are slow to bear. Bush lima beans bear sooner than pole, but pole limas bear for a longer period of time.

Lima beans can be harvested and shelled like English (Garden) peas. Before washing lima beans, lay them out on a surface to check for small stones or damaged beans. Rinse the beans under cool running water. To shorten the cooking period and make it so you can digest them better, soak them first.

Try making a simple succotash-- by mixing equal parts of cooked fresh (or frozen corn) and cooked lima beans-- add butter and salt and pepper to taste.

Saturday, June 14, 2014

Bill's Gardens in July!!

Finally with the sun and this ample rainfall our gardens are coming into their own!!

Garden spirit keeps an eye on this sweet bed!

My favorite pot!

Bleeding Heart and Hosta--each having a record year!

It has been a very strange year, to say the least; large established trees and shrubs seemed to have more problems coming out of winter than perennials. Indeed, most of the perennials in my yard (i.e. hosta, bleeding hearts, etc.) are performing the best I’ve seen in years.

Gorgeous yellow Day Lilies and a spectacular Clematis

I have been taking advantage of all the recent rain (free water!) by replacing the plants I lost over the winter. Through this harsh winter, Mother Nature has opened up space and has allowed me to revamp some of my beds –replacing dead plant material with new plants that I’ve been wanting to try or replanting some of my favorites.

Kiwi in full swing!!

When customers come into the nursery and we begin discussing plants—of course we love to recommend our favorites! And, I have most of my favorite plants in my garden at home. My regular customers and I have standing joke: Bill—if you love it…it must be in your garden.

So, this month I’m attaching some pictures of a few of my “favorites” …from my garden that I’m always telling people about…the tri-colored beech, kiwi vine etc.

Lovely Lily of the Valley

We will be adding more next month to show people what a mature specimen may look like. Stay tuned.

Sedum & colorful Angelina really "pop" on this old stone wall.

REMEMBER: With the combination of warm sunny days and the rain it has been a great season to plant, just remember when the warm summer days get here—water weekly, deeply for all newly planted trees, shrubs, perennials and annuals.

Thursday, June 12, 2014

Buffman and Gram's Vegetables for Vitality: Spinach

Spinach aids in digestion and promotes healthy skin. It is high in vitamin A. It also helps strengthen white blood cells. The vitamins in spinach serve as powerful anti-oxidants. One boiled cup provides over 1,000% of the RDA of vitamin K. A raw spinach salad is a quick and easy way to add a lot of food value to any meal. This is a great dressing to put on your spinach salad…

1-2 tsp ReginaSpices Maple-Sweet Pepper
1 clove of garlic (minced or pressed)
¼ cup vinegar (apple cider, sherry, red wine, etc.)
¾ Cup extra virgin olive oil

In a bowl combine Maple-Sweet Pepper and garlic. Which in vinegar and add olive oil slowly while whisking constantly (by adding the oil slowly, the oil and vinegar will stay combined in a suspension). Or combine everything in a glass jar with a tight fitting lid and shake the dressing well. You may want to adjust seasoning by adding some salt.
(Maple-Sweet Pepper can be found at ReginaSpices.com)

Spinach is also delicious lightly steamed, with a little salt and butter.

Thursday, May 8, 2014

Buffman and Gram's Vegetables for Vitality: Carrots

-------------------------------------------------

Carrots are easy to grow and high in nutrients; in particular vitamin A. They are very high in beta-carotene, which helps slow down the aging of cells. Carrots help with the good health of your skin. Some say that eating carrots regularly can help reduce LDL cholesterol level.

When planting carrots work the soil good and deep. Take out any rocks or clods of soil. Improve the soil with lots of compost for larger sweeter carrots. As carrots start to grow thin them to 2 inches apart.

Carrots are an amazing vegetable that can be eaten either raw, or cooked. Did you know that carrot tops are edible? Try using carrot greens as a vegetable or as an herb like parsley.

Carrots are essential in stews, soups, boiled dinners etc. Try cooking them in a skillet with butter, add a good handful of freshly chopped parsley just prior to serving.

Thursday, May 1, 2014

Bill answers common early spring questions

A common site this winter...

This season has definitely gotten off to a slow start! It has been a particularly challenging winter that left us with a lot of winter kill, deer & rodent damage. If your plats are experiencing winter damage—(i.e. stress) this is a good time to fertilize with Holly Tone, Plant Tone, etc. We also recommend using a product called PHC Bio-Pak Plus which adds a lot of micro-nutrients to the soil and is a root stimulator. We have found this works very well on stressed plants.

One question I am frequently asked this time of year –Is it normal for my conifers to be shedding needles on the inside? Just as deciduous trees shed leaves, conifers shed needles before pushing new growth.

If you have had winter kill or deer damage now is the time to prune back the plant to encourage the dormant buds to grow. In the case of rhododendrons you may be pruning off some of this year’s flowers; but, I believe it is better for the plant to be using its resources to produce new leaves and new growth.

Another great thing to do this time of year –as I was just discussing with one of our customers—weed early and often; try to get the weeds before the weeds have a chance to set a good root system.

In the case of rodent damage on trees and shrubs girdling the bark (hopefully they have not gone completely around the plant) you can remove lose bark and possibly use Tree Kote or Tree Wrap to protect the tender bark. Unfortunately, if they have created a continuous cut around the trunk it is impossible for the plant to draw water and nutrients and the plant will not survive.

Thursday, April 10, 2014

Buffman and Gram's Vegetables for Vitality: Kale

----------------------------------------------------------

Kale has the second highest antioxidant concentration of other vegetables. It is very high in beta carotene, vitamin K, vitamin c, and rich in calcium. It contains sulferaphane which is a chemical with potent anti- cancer properties.

Kale tastes sweeter and more flavorful when it has been exposed to a frost. You can eat it raw; the new tender shoots are good in a green salad. Kale can be baked or dehydrated so it ends up with a consistency of a potato chip, also can be seasoned with salt. Kale can be steamed and eaten with butter and salt, or used in soups and other casseroles.

Thursday, April 3, 2014

Over-Seeding and Spring Lawn Care

Over-seeding & Spring Lawn Care[1]: While it’s important to attend to your lawn in the spring, serious renovation should be done around Labor Day

1. What kind of lawn do you want?

a. How are you planning to use it?

b. How much time and money are you willing to spend on it?

2. Know you square footage.

3. Test the pH (see pH handout).

4. Mow the lawn shorter than usual—about 2”

5. Remove as many weeds and as much debris as possible.

6. Thoroughly rake or dethatch the lawn.

a. Thatch: is comprised of living and dead material (i.e. grass clippings, grass stems, and other debris)—usually hidden by the grass the material accumulates and decomposes over time. Many cool weather grasses don’t create heavy thatch. Warm weather grasses, like bluegrass do create heavy thatch.

i. Thatch can prevent fertilizer from reaching the soil. It can also play host to insects and fungal diseases.

b. Usually, using a hand rake will do all you need for dethatching; however, some lawns may require the use of a dethatching machine. The machine makes vertical cuts into the lawn and pulls the dead material to the surface.

7. Based on the pH results add the soil amendments.

a. Lime

b. Fertilizer

c. In that order

8. Over-seed with grass seed at about half the normal rate (for instance, most AS&L lawn mixes are applied at a rate of 1lb per 200 sq.ft. for a new lawn—for over-seeding use 1/2lb. per 200 sq.ft.)

9. Water daily until established.

10. Create a regular maintenance plan.

[1] Based on Paul Tuckey’s The Organic Lawn Care Manual

Thursday, March 20, 2014

Bill's Gardening Projects for March

When March finally rolls around we all get the urge to get back outside; the days are longer and hopefully warmer!

I usually take this opportunity to go around the yard and inspect for winter damage and also any damage from critters i.e. mice, moles, voles. It is also a good time to catch up on any projects left unfinished from the fall—like, left over leaves and other debris that may be in the flower beds or on the lawn. But, when doing this early cleaning remember to be careful not to expose tender plants to spring frosts.

Witch Hazel's early bloom is remarkable

Once the heavy snow is gone, put some organic fertilizer around the plants so as the spring rains come it will naturally work it into the soil. I like to use Espoma products because they are ‘slow release’ and will not only feed the plants they also enrich the soil. Using a small hedge rake I scratch the organic fertilizer into the soil at the drip edge of the plant (the distance around the plant that equals the length of the branches).

Late March is also a good time to start getting the sand off the lawn-though, keep in mind that many towns will probably still sand through part of April. If your lawn and/or flower beds that are close to the road—put down some gypsum, this will help the salt leach out of the soil faster.

I will also take the opportunity to flip any sod that had been plowed-up back into place so when the grass starts to grow it will root easier.

Also, when the days are getting longer I will start feeding my indoor plants again, as they also know it is time to awaken and start putting on growth after the long cold winter. Spring is the season of rebirth, and feeding your plants now will give them a jump on the new season!

Thursday, March 13, 2014

Buffman and Gram's Vegetables for Vitality: Broccoli

Broccoli is loaded with vitamin C, and is high in dietary fiber. If you could only eat one vegetable broccoli would be a good choice, because of its nutritional value. Broccoli is high in potassium which can help to normalize your blood pressure. Pick broccoli before heads loosen up. Broccoli requires plenty of fertilizer to give it a good start, and so it will produce a large head. You can get a good crop of broccoli by doing a fall planting, because the cool weather will give it an extra sweet flavor. Steaming and stir frying are two good ways of cooking so it doesn’t lose its nutritional value. Broccoli can also be eaten raw such as using it in salads or dips.

Thursday, February 20, 2014

Bill's Gardening Projects for February

This year our nursery manager, Bill, will be giving us gardening tips and projects for each month.

Late February or early March is often when I will do my dormant pruning of deciduous trees and shrubs (shade, ornamental, flowering trees like Red Twig Dogwood, Forsythia, Lilac, Quince, etc.) When I prune, of course, depends on the weather.

The obvious reasons for dormant pruning:

1) Because the leaves are gone, it’s easier to see where to make the proper cuts.

2) The sap is not flowing so you will lesson exposure to disease and insects.

3) It, also, allows you to look at the overall shape of the plant to determine whether you want to reduce the size of the plant or maintain its current size/shape.

When you prune a plant you should be looking to prune back branches that are crossing as well as dead or diseased branches. Always make sure you use the correct tools and that they are sharp and clean. For most pruning I carry Felco #2 hand pruners and a Felco pocket saw (which will accommodate most larger cuts). Sometimes it’s necessary to use a pole pruner for higher limbs etc. **Be mindful of overhead wires and other obstacles.

Make sure your cuts are clean and don’t leave jagged bark (jagged cuts gives easy access to water and insects ). The pruning that you do at this time can eliminate a lot of headaches down the road. It is also an opportunity to look at the beauty and structure of the plant you don’t normally see during the growing season.

There are a couple of great how-to videos from the University of Maine Extension:

Allen Sterling & Lothrop's Seed Talk

Pages