my parents before prom
annual cousin photo on mom-mom's couch
grandmom and me, apparently startled
a flossing baby bunny
mini book-nerd
=)
Saturday, February 26, 2011
Thursday, February 24, 2011
adventures in juicing
a quick trip to a local produce outlet yielded lots of fruits and veggies for juicing.
since the produce wasn't organic, in it went for a 10-minute soap nut soak, which is said to remove 95% of surface pesticides. most of the bags were washed and reused, and the beet greens sauteed with button mushrooms made a delicious side.
for two juices, i chopped some parsley, 2 cucumbers, 2 carrots, 1 apple, 1 orange, 2 small beets and a knob of ginger.
our hand-me-down jack lalanne power juicer pro does a fairly nice job considering it's a lower-end model (by a higher-end man, whom i poured some juice out for. rest in peace, mr. lalanne.)
half of the chopped produce made just under 16 ounces of juice. not too shabby!
unfortunately, the jack lalanne juicer doesn't make the most of the veggies, especially the leafy greens (which are the most important veggies to consume). for getting those greens in, raw salads, smoothies or sauteed green dishes are my best bet.
to be honest, i don't juice very often. it's kind of a hassle to get the juicer out and to clean up after. somehow i slop up the whole kitchen - why do you think i called it an adventure?!=) when it feels i haven't been eating too well (ahem, girl scout cookies), i like to clean my internal mess with some juicing. it just feels right. if i were to fall ill, i believe i would buy a better model and juice more often.
if you are looking to juice for healing, i recommend doing research and investing in a model that will masticate the heck out of those greens and make the most of your produce. my research says a large portion of our juice (and diets) should be green: kale, collard, lettuce, escarole, spinach, cabbage, bok choy, celery, fennel, chard and so on and so forth.=)
the juice pulp gets perfectly pulverized for the critters in the compost which will then produce rich soil to be used in our garden. there's no such thing as wasted produce when you compost, in my opinion.
when juicing organic goods, i like to save the pulp to make vegetable bouillon cubes or raw crackers.
for some greenage, a teaspoon of spirulina.
organic or not, fresh juices promote cellular cleansing and healing on many levels. just the act of juicing makes me feel happy and healthy. it also leaves the whole first floor smelling crisp and clean. cheers to raw fruits and veggies!
coming soon: adventures in sprouting...
since the produce wasn't organic, in it went for a 10-minute soap nut soak, which is said to remove 95% of surface pesticides. most of the bags were washed and reused, and the beet greens sauteed with button mushrooms made a delicious side.
for two juices, i chopped some parsley, 2 cucumbers, 2 carrots, 1 apple, 1 orange, 2 small beets and a knob of ginger.
everything all set to go
our hand-me-down jack lalanne power juicer pro does a fairly nice job considering it's a lower-end model (by a higher-end man, whom i poured some juice out for. rest in peace, mr. lalanne.)
half of the chopped produce made just under 16 ounces of juice. not too shabby!
unfortunately, the jack lalanne juicer doesn't make the most of the veggies, especially the leafy greens (which are the most important veggies to consume). for getting those greens in, raw salads, smoothies or sauteed green dishes are my best bet.
to be honest, i don't juice very often. it's kind of a hassle to get the juicer out and to clean up after. somehow i slop up the whole kitchen - why do you think i called it an adventure?!=) when it feels i haven't been eating too well (ahem, girl scout cookies), i like to clean my internal mess with some juicing. it just feels right. if i were to fall ill, i believe i would buy a better model and juice more often.
if you are looking to juice for healing, i recommend doing research and investing in a model that will masticate the heck out of those greens and make the most of your produce. my research says a large portion of our juice (and diets) should be green: kale, collard, lettuce, escarole, spinach, cabbage, bok choy, celery, fennel, chard and so on and so forth.=)
the juice pulp gets perfectly pulverized for the critters in the compost which will then produce rich soil to be used in our garden. there's no such thing as wasted produce when you compost, in my opinion.
when juicing organic goods, i like to save the pulp to make vegetable bouillon cubes or raw crackers.
another sweet juice - minus beet, orange and ginger, plus lemon
for some greenage, a teaspoon of spirulina.
organic or not, fresh juices promote cellular cleansing and healing on many levels. just the act of juicing makes me feel happy and healthy. it also leaves the whole first floor smelling crisp and clean. cheers to raw fruits and veggies!
coming soon: adventures in sprouting...
Tuesday, February 22, 2011
thought for the day
brought to you by the brahma kumaris (uk)
honesty and humility give happiness, whereas falsehood and ego take it away.
Monday, February 21, 2011
music monday: wild child
Ever close your eyes
Ever stop and listen
Ever feel alive
And you've nothing missing
You don't need a reason
Let the day go on and on
Let the rain fall down
Everywhere around you
Give into it now
Let the day surround you
You don't need a reason
Let the rain go on and on
What a day, what a day to take to
What a way, what a way to make it through
What a day, what a day to take to a wild child
Only take the time
From the helter skelter
Every day you find
Everything's in kilter
You don't need a reason
Let the day go on and on
Every summer sun
Every winter evening
Every spring to come
Every autumn leaving
You don't need a reason
Let it all go on and on
What a day, what a day to take to
What a way, what a way to make it through
What a day, what a day to take to a wild child
Saturday, February 19, 2011
kindred spirits
"Kindred spirits are not so scarce as I used to think. It's splendid to find out there are so many of them in the world." ~L.M. Montgomery (Anne of Green Gables)
Friday, February 18, 2011
what i've been eating
it's time for me to be 100% honest. i'm not as healthy and animal-friendly as i lead on to be through this blog. to keep it real, i will tell you what i've been eating.
today:
• 2 oz. kombucha tea
• 12 oz. black organic fair-trade coffee
• veggie burger topped with soy cheese, onions, mixed greens and sprouts, and a side of freshly cut french fries during a celebratory lunch at a local veg-friendly diner with friends.
• cup of chamomile and fresh ginger tea (it's helping to ease my indigestion and menstrual cramps.)
• honey roasted peanuts
yesterday:
• 2 oz. kombucha
• 12 oz. black coffee
• a few rye and caraway triscuits (from the pantry of bub and evie's house)
• beet, carrot, cucumber, apple, lemon and ginger juice
• non-vegan muffin made by my neighbor
• collard wraps stuffed with steamed broccoli and mushrooms, mashed avocado and raw cashew cheese with a side of leftover spinach penne and olive oil.
• homemade kraut
• apple
• ginger/chamomile tea
• ready for this... girl scout cookies! um, like 6 of them. AND milk chocolate covered caramel popcorn! about half a bag.
allow myself to explain... myself. girl scout cookies are delicious. but full of crap. regardless, john and i purchased three boxes from our niece, mia. we are down to one. we got them on sunday.
then... john's sister sent a package of treats for my birthday. it contained chocolates, popcorn, cookies, honey roasted peanuts and jelly bellies, which we consumed in three days!
speaking of my birthday... it started ideally with a shot of wheatgrass, gimme a beet juice, and a scrumptious salad with hummus and home-sprouted fenugreek.
that night i had quinoa with cooked veggies and a few slices of pizza with buffalo mozzarella. the next day, my family threw me a little surprise get-together and i ate veggie sandwiches, pizza, asian cole slaw, fruit, carrot cake, and chocolate-covered pretzels.
sunday, we celebrated all of the february birthdays on john's side, and i had a big salad with john's mom's breaded and fried chicken cutlets. she also made roasted red peppers stuffed with meat and rice which i've never had and really wanted to try. the gluttonous day was topped with another slice of non-vegan birthday cake and black coffee.
when it rains it pours.
this is not the first time i have eaten meat or dairy since "going vegan" and starting this blog. i mentioned it in a few posts and have "confessed" to my friends and family, but i am not ashamed. i'm doing my best. you may not think so, but i know so, and that's really all that matters.
the way i've been eating this past week is not typical, and i do go weeks with no animal products. obviously i am not vegan or vegetarian, and if one truly felt the need to label me, i guess flexitarian would fit, though i still feel that i am transitioning to a plant-based diet.
when starting this blog i was newly vegan (a vegan newborn=). i had transitioned for almost a year before deciding to be 100%-free of meat, eggs, and dairy. fresh out of a vegan cooking class, i wanted to show others how delicious plant-based meals really are. i also felt i could help save animals and heal others' health issues. it seems as though i came across this quote a little too late.
"sweep first before your own door, before you sweep the doorsteps of your neighbors."
while i shed excess weight and felt much healthier, i also got a little too thin and felt strong cravings for eggs and meat. i'm not sure if they were psychological cravings (as i was a huge 'meat and potatoes girl' before committing to an animal-friendly lifestyle), or true appetites for sustenance my body needed. i know i could have tried more supplementing but it just felt right to eat meat or dairy that someone else prepared, usually home-made with love.
eating is as much a physical act as it is spiritual, mental and emotional. changing your eating habits is not as easy for everyone as it is for some, and there is much judgment and debate online about which diet is best. i listen to most health gurus and take what resonates with me. most importantly, i pay attention and eat consciously, determining which foods are best for me and my body in the moment.
it has occurred to me that this post may turn many off and i may even lose some followers, but that's ok. at this point i'd like to connect with others who are going through the same thing or understand the challenges in transitioning to a plant-based diet and would like to support rather then condemn me.
as for my blog title... i have considered changing it, though my enthusiasm for animal-friendly foods has not changed. it is those foods that i enjoy creating most and make me feel best. above all, i wish not to eat animals or support cruelty against them in any way.
so this is my journey - the good, the bad and the ugly!=)
today:
• 2 oz. kombucha tea
• 12 oz. black organic fair-trade coffee
• veggie burger topped with soy cheese, onions, mixed greens and sprouts, and a side of freshly cut french fries during a celebratory lunch at a local veg-friendly diner with friends.
• cup of chamomile and fresh ginger tea (it's helping to ease my indigestion and menstrual cramps.)
• honey roasted peanuts
yesterday:
• 2 oz. kombucha
• 12 oz. black coffee
• a few rye and caraway triscuits (from the pantry of bub and evie's house)
• beet, carrot, cucumber, apple, lemon and ginger juice
• non-vegan muffin made by my neighbor
• collard wraps stuffed with steamed broccoli and mushrooms, mashed avocado and raw cashew cheese with a side of leftover spinach penne and olive oil.
• homemade kraut
• apple
• ginger/chamomile tea
• ready for this... girl scout cookies! um, like 6 of them. AND milk chocolate covered caramel popcorn! about half a bag.
allow myself to explain... myself. girl scout cookies are delicious. but full of crap. regardless, john and i purchased three boxes from our niece, mia. we are down to one. we got them on sunday.
then... john's sister sent a package of treats for my birthday. it contained chocolates, popcorn, cookies, honey roasted peanuts and jelly bellies, which we consumed in three days!
speaking of my birthday... it started ideally with a shot of wheatgrass, gimme a beet juice, and a scrumptious salad with hummus and home-sprouted fenugreek.
that night i had quinoa with cooked veggies and a few slices of pizza with buffalo mozzarella. the next day, my family threw me a little surprise get-together and i ate veggie sandwiches, pizza, asian cole slaw, fruit, carrot cake, and chocolate-covered pretzels.
sunday, we celebrated all of the february birthdays on john's side, and i had a big salad with john's mom's breaded and fried chicken cutlets. she also made roasted red peppers stuffed with meat and rice which i've never had and really wanted to try. the gluttonous day was topped with another slice of non-vegan birthday cake and black coffee.
when it rains it pours.
this is not the first time i have eaten meat or dairy since "going vegan" and starting this blog. i mentioned it in a few posts and have "confessed" to my friends and family, but i am not ashamed. i'm doing my best. you may not think so, but i know so, and that's really all that matters.
the way i've been eating this past week is not typical, and i do go weeks with no animal products. obviously i am not vegan or vegetarian, and if one truly felt the need to label me, i guess flexitarian would fit, though i still feel that i am transitioning to a plant-based diet.
when starting this blog i was newly vegan (a vegan newborn=). i had transitioned for almost a year before deciding to be 100%-free of meat, eggs, and dairy. fresh out of a vegan cooking class, i wanted to show others how delicious plant-based meals really are. i also felt i could help save animals and heal others' health issues. it seems as though i came across this quote a little too late.
"sweep first before your own door, before you sweep the doorsteps of your neighbors."
while i shed excess weight and felt much healthier, i also got a little too thin and felt strong cravings for eggs and meat. i'm not sure if they were psychological cravings (as i was a huge 'meat and potatoes girl' before committing to an animal-friendly lifestyle), or true appetites for sustenance my body needed. i know i could have tried more supplementing but it just felt right to eat meat or dairy that someone else prepared, usually home-made with love.
eating is as much a physical act as it is spiritual, mental and emotional. changing your eating habits is not as easy for everyone as it is for some, and there is much judgment and debate online about which diet is best. i listen to most health gurus and take what resonates with me. most importantly, i pay attention and eat consciously, determining which foods are best for me and my body in the moment.
it has occurred to me that this post may turn many off and i may even lose some followers, but that's ok. at this point i'd like to connect with others who are going through the same thing or understand the challenges in transitioning to a plant-based diet and would like to support rather then condemn me.
as for my blog title... i have considered changing it, though my enthusiasm for animal-friendly foods has not changed. it is those foods that i enjoy creating most and make me feel best. above all, i wish not to eat animals or support cruelty against them in any way.
so this is my journey - the good, the bad and the ugly!=)
Wednesday, February 16, 2011
new to tofu
do you have any suggestions/tips for preparing crispy tofu? i'd like to make a dish similar to p.f. chang's marvelous ma po. online research has left me bewildered. some say use extra-firm tofu, others say medium or soft. most say to press out the moisture but this recipe for ma po says to boil the tofu first, and it doesn't specify the firmness. others suggest to freeze then thaw tofu before cooking. help, i'm tofuddled!
Tuesday, February 15, 2011
tea time
Drinking a daily cup of tea will surely starve the apothecary. ~Chinese Proverb
tea is a godsend. my current favorite is fresh ginger root. when it feels like a cold is lurking, i grate ginger in a mug of warm water and add a touch of honey. (not considered vegan as it is taken from the bees, but a soothing antiseptic i consume raw and local.)
ginger tea is said to help ease menstrual cramps as well as digestive discomfort and gastrointestinal issues. ginger has anti-septic properties and can also treat some stomach flus and food poisonings.
many of us have heard to drink ginger ale when we are ill or to ease a belly ache. fresh ginger tea gives us maximum healing benefits minus the large amount of sugar or corn syrup, which slows down the immune system and works against healing.
chamomile is another favorite tea of mine. it just smells and tastes so nice. last summer i tried growing my own but didn't know to pinch off the flower heads when they were still alive. now i know for this growing season.
heathy shared some local chaga from sioux lookout, ontario when we met in toronto last summer. chaga is a medicinal mushroom high in antioxidants which heathy found growing in her own backyard!
chaga makes a magical immune-boosting, anti-bacterial cure-all used to treat illnesses from cancer to digestive disorders. imagine my relief when we passed through the border hounds!
tea is a godsend. my current favorite is fresh ginger root. when it feels like a cold is lurking, i grate ginger in a mug of warm water and add a touch of honey. (not considered vegan as it is taken from the bees, but a soothing antiseptic i consume raw and local.)
ginger tea is said to help ease menstrual cramps as well as digestive discomfort and gastrointestinal issues. ginger has anti-septic properties and can also treat some stomach flus and food poisonings.
many of us have heard to drink ginger ale when we are ill or to ease a belly ache. fresh ginger tea gives us maximum healing benefits minus the large amount of sugar or corn syrup, which slows down the immune system and works against healing.
jasmine silvery strawberry ball, another lovely gift from hanane
tea leaves
tea loves
loves tea
lives tea
leaves tea?
never.
tea loves
loves tea
lives tea
leaves tea?
never.
~Uniek Swain
chamomile is another favorite tea of mine. it just smells and tastes so nice. last summer i tried growing my own but didn't know to pinch off the flower heads when they were still alive. now i know for this growing season.
heathy shared some local chaga from sioux lookout, ontario when we met in toronto last summer. chaga is a medicinal mushroom high in antioxidants which heathy found growing in her own backyard!
chaga makes a magical immune-boosting, anti-bacterial cure-all used to treat illnesses from cancer to digestive disorders. imagine my relief when we passed through the border hounds!
•
some more tea faves include peppermint, spearmint, echinacea, and kombucha (not a hot tea, but indeed a healing elixir). green tea powder offers many benefits, but causes me to feel jittery.
are you a tea drinker? what are your favorites?
note: a highlighted bullet under a photo indicates it was not taken by me. you can click the bullet for the source.
happy tea-sipping!
"A woman is like a tea bag - you can't tell how strong she is until you put her in hot water." ~Eleanor Roosevelt
Monday, February 14, 2011
music monday: for once in my life
Someone I've needed so long
For once, unafraid, I can go where life leads me
And somehow I know I'll be strong
For once I can touch what my heart used to dream of
Long before I knew
Someone warm like you
Would make my dreams come true
For once in my life I won't let sorrow hurt me
Not like it's hurt me before
For once, I have something I know won't desert me
I'm not alone anymore
For once, I can say, this is mine, you can't take it
As long as I know I have love, I can make it
For once in my life, I have someone who needs me
Saturday, February 12, 2011
if you're making valentines this year...
you may want to include your feline friends. while making valentines for their parents, bubby, evie and i decided to include sweet oscar. bubby dictated and i wrote.
oscar thought it was purrr-fect.
heread sniffed it over and over...
guarded it...
rolled on it...
then snuggled up with his beloved valentine and took a nap.
but be sure not to leave any kitty out!
oscar thought it was purrr-fect.
he
guarded it...
rolled on it...
then snuggled up with his beloved valentine and took a nap.
but be sure not to leave any kitty out!
"where's my valentine?"
"Until one has loved an animal, a part of one's soul remains unawakened."
~Anatole France
~Anatole France
*please pray/think positive thoughts for the safe return of my friend melissa's lost little kitty, oddie. let's hope he makes it home safely very soon! edit: oddie's home! woohoo!=)
Friday, February 11, 2011
oh deer
i'm 30!=)
john's grandmother's birthday is also today and my mother's was last week. i made these felt cuties for my dear aquarians.=)
below are some birthday cards i received while teaching first grade science. my students were so sweet!
ha! jada's mother was also a teacher in the school. she heard my co-worker friends call me by my last name so often that she thought she'd do it too! i love how she signed "thank you".=)
john's grandmother's birthday is also today and my mother's was last week. i made these felt cuties for my dear aquarians.=)
•
below are some birthday cards i received while teaching first grade science. my students were so sweet!
hehe. i'm not sure she was true to her word but it's the thought that counts!=)
attaci had me sign for her card.=)
awww!
Wednesday, February 9, 2011
my spring seed schedule: part two
(Click for Part One.)
You may wonder why tomatoes, peppers and eggplant are missing from my garden this year. Starting seeds indoors is a huge hassle as we don't have a proper setup. Plus, I get so many nightshades from the Muth Organic CSA, I decided to grow more vegetables the farm doesn't always offer such as peas, beans and root veggies. "What's a garden without tomatoes?!" you must be thinking. I know, I know...=)
may 22nd
one week after last spring frost
cucumber
weeks to maturity: 7 weeks
seed storage: 5-6 years
sow: when soil is warm, 1/2-1 inch deep, 2 per square foot, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: regular moisture. keep leaves dry to discourage fungus. provide vertical support for vines. mulch in hot weather.
harvesting: carefully cut through the fruit stem from pickle-size to full grown.
companion planting: helped by nasturtiums, radishes, marigolds, sunflowers peas, beets, carrots, and dill; avoid tomato and sage.
nasturtium
seed to bloom: 6 weeks
sow: 1/2 inch deep, 4 per square, full sun but will withstand some shade. pre-soak seed 24 hours before planting.
growing: drought tolerant, but does best with ample moisture.
harvesting: leaves, flowers and seeds are edible! the leaves have a peppery flavor like watercress, and the flowers make a gorgeous garnish.
companion planting: radishes, cabbage family plants, cucurbits, tomatoes, carrots, potatoes, beans. nasturtiums deter many garden pests.
may 29th
two weeks after last spring frost
melon
maturity: 12 weeks
seed storage: 5 years
sow: when soil is warm, 1/2-1 inch deep, 1 per 2 square feet if trellising, full sun. pre-soak seed.
growing: moist soil.
harvesting: twist melon with one hand while holding stem with other. if it resists parting, it is not ripe.
winter squash
maturity: 12 weeks
seed storage: 5 years
sow: when soil is warm, 1/2-1 inch deep, 1 per 2 per square feet if trellising, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: keep soil moist. provide strong vertical support in square foot garden.
harvesting: after first light frost cut the squash from the vine and set out in sun to cure a few days. protect at night when frost is in the forecast.
companion planting: helped by radishes.
basil
maturity: 4-6 weeks
seed storage: 5 years
sow: when soil is warm, 1/4 inch deep, 1 or 4 per square foot, full sun.
growing: moist soil.
harvesting: pinch stem above leaf nodes before plant flowers.
for continuous harvest: plant every 3 weeks.
companion planting: traditionally grown with peppers and tomatoes.
You may wonder why tomatoes, peppers and eggplant are missing from my garden this year. Starting seeds indoors is a huge hassle as we don't have a proper setup. Plus, I get so many nightshades from the Muth Organic CSA, I decided to grow more vegetables the farm doesn't always offer such as peas, beans and root veggies. "What's a garden without tomatoes?!" you must be thinking. I know, I know...=)
may 22nd
one week after last spring frost
cucumber
weeks to maturity: 7 weeks
seed storage: 5-6 years
sow: when soil is warm, 1/2-1 inch deep, 2 per square foot, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: regular moisture. keep leaves dry to discourage fungus. provide vertical support for vines. mulch in hot weather.
harvesting: carefully cut through the fruit stem from pickle-size to full grown.
companion planting: helped by nasturtiums, radishes, marigolds, sunflowers peas, beets, carrots, and dill; avoid tomato and sage.
nasturtium
seed to bloom: 6 weeks
sow: 1/2 inch deep, 4 per square, full sun but will withstand some shade. pre-soak seed 24 hours before planting.
growing: drought tolerant, but does best with ample moisture.
harvesting: leaves, flowers and seeds are edible! the leaves have a peppery flavor like watercress, and the flowers make a gorgeous garnish.
companion planting: radishes, cabbage family plants, cucurbits, tomatoes, carrots, potatoes, beans. nasturtiums deter many garden pests.
may 29th
two weeks after last spring frost
maturity: 12 weeks
seed storage: 5 years
sow: when soil is warm, 1/2-1 inch deep, 1 per 2 square feet if trellising, full sun. pre-soak seed.
growing: moist soil.
harvesting: twist melon with one hand while holding stem with other. if it resists parting, it is not ripe.
winter squash
maturity: 12 weeks
seed storage: 5 years
sow: when soil is warm, 1/2-1 inch deep, 1 per 2 per square feet if trellising, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: keep soil moist. provide strong vertical support in square foot garden.
harvesting: after first light frost cut the squash from the vine and set out in sun to cure a few days. protect at night when frost is in the forecast.
companion planting: helped by radishes.
maturity: 4-6 weeks
seed storage: 5 years
sow: when soil is warm, 1/4 inch deep, 1 or 4 per square foot, full sun.
growing: moist soil.
harvesting: pinch stem above leaf nodes before plant flowers.
for continuous harvest: plant every 3 weeks.
companion planting: traditionally grown with peppers and tomatoes.
Tuesday, February 8, 2011
my spring seed schedule: part one
The following is a reference I'm creating for starting seed outdoors in my Spring/Summer garden. All New Square Foot Gardening, Grow Guide, and Rutgers Master Gardeners are my key sources of information, as well as Seed-Storage Times and Viability and my gardening pals, Mr. H., Jane and Annie's Granny.
This will be my third year gardening and I'm learning the land as I go. You know what they say, third time's a charm!=)
Below is a planting timeline/guide for Camden County, NJ. Seeds can be sown directly in the garden on/after the date indicated. Use Grow Guide to calculate a timeline tailored to your frost dates. It is recommended to follow directions on seed packets if provided.
average last spring frost date: may 15th
average first fall frost date: october 20th
zone: 6b
late february/early march
clear ground. weed, turn and amend soil with organic compost.
march 20th
eight weeks before last spring frost
spinach
seed to harvest: 5 to 7 weeks
seed storage: 1 year
sow: 1/2 inch deep, 4 per square foot, partial to full sun.
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks until last spring frost.
companion planting: helped by peas and beans.
kale
seed to harvest: approximately 10 weeks
seed storage: 4 years
sow: 1/4 inch deep, 1 per square foot, full sun.
growing: moist soil.
harvesting: cut outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks until last spring frost.
april 3rd
six weeks before last spring frost
mustard greens
seed to harvest: 4 to 6 weeks
seed storage: 5 years
sow: 1/4 inch deep, 1 to 4 per square foot, full sun.
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
radish
seed to harvest: 4 weeks
seed storage: 4 to 5 years
sow: 1/2 inch deep in spring; 1 inch deep in summer. 16 per square foot, full sun to partial shade.
growing: constant and even moisture. mulch in hot weather.
harvesting: pull up entire plant as soon as root is marble to ping-pong size.
for continuous harvest: plant every 2 weeks.
april 10th
five weeks before last spring frost
peas
seed to harvest: approximately 10 weeks
seed storage: 3 to 4 years
sow: 1 inch deep, 8 per square foot, full sun; partial sun in warmer months. soak seeds 24 hours before planting. keep vines trained up vertical frame.
growing: never let peas dry out.
harvesting: carefully pick pods off their stems at any stage of growth.
for continuous harvest: plant again in 2 weeks.
april 17th
four weeks before last spring frost
swiss chard
seed to harvest: 7 to 8 weeks
seed storage: 4 years
sow: 1/2 inch deep, 4 per square foot, full sun. pre-soak seeds.
growing: moist soil.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
leafy greens/lettuce/arugula/escarole
seed to harvest: range from 4 to 8 weeks
seed storage: 5 years
sow: 1/8 inch deep, 4 per square foot, full sun; partial sun in warmer regions
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
april 24th
three weeks before last spring frost
carrots
seed to harvest: 10 weeks
seed storage: 3 to 4 years
sow: surface sown or covered minimally. 16 per square foot, full sun, but can stand partial shade.
growing: constant and even moisture until almost mature, then reduce watering so carrots don't crack.
harvesting: pull up those with largest tops. to check size, dig around root with fingers.
for continuous harvest: plant every 3 weeks.
beets
seed to harvest: 8 weeks
seed storage: 4 years
sow: 1/2 inch deep, 4 per square foot, full sun or partial shade. soak seeds 24 hours before planting.
growing: constant and even moisture.
harvesting: to harvest greens, one or two leaves can be picked any time. harvest root when ping-pong to full size. if you're not sure of size, dig around root with fingers.
for continuous harvest: plant every 2 weeks, skipping hottest months.
german chamomile
seed to harvest: approximately 6 weeks
seed storage: ?
sow: surface sow, full sun or light shade.
growing: most soil.
harvesting: when flowers are fully open. can be used fresh or dried for later use.
companion planting: can enhance the growth of cucumbers.
may 1st
two weeks before last spring frost
dill
seed to harvest: 4 to 8 weeks
seed storage: ?
sow: 1/8 inch deep, 1 per square foot, full sun.
growing: water weekly.
harvesting: harvest the leaves anytime after the plant reaches 6 inches. harvest the seeds after the plants have turned brown but before the seeds start to fall. place seed heads in brown bag and shake gently to remove seeds.
for continuous harvest: plant every few weeks until early summer.
companion planting: dill doesn't do well near carrots.
sunflower
seed to harvest: approximately 10 weeks
seed storage: ?
sow: 1 in. deep, full sun.
growing: water regularly.
harvesting: after the flower begins to die and seeds are full
companion planting: grows well with corn and tomato. avoid planting near beans.
may 8th
one week before last spring frost
last chance for sowing spinach and pea seeds.
bush or pole beans
seed to harvest: bush: 8 weeks, pole: 10 weeks
seed storage: 3 years
sow: 1 to 2 inches deep, 1 or 2 per square foot, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: regular waterings. do not let soil dry out. provide support for pole types.
harvesting: carefully break or cut each stem holding the bean pod when beans are still small and tender.
for continuous harvest: plant every 2 weeks
companion planting: beans don't grow well near beets.
cilantro/coriander
seed to harvest: 5 weeks (leaves); 12 weeks (coriander seeds)
seed storage: ?
sow: 1/2 inch deep, 1 per square foot, full sun to partial shade.
growing: water weekly.
harvesting: harvest the leaves anytime after the plant reaches 6 inches. harvest the seeds after the plants have turned brown but before the seeds start to fall. place seed heads in brown bag and shake gently to remove seeds.
for continuous harvest: plant every 2 weeks until early summer.
summer squash
seed to harvest: 6 to 8 weeks
seed storage: 4 years
sow: 1 to 2 inches deep. bush (zucchini): 1 per 9 square feet; vine: 1 per 2 square feet. full sun. pre-soak seed.
growing: keep leaves dry to avoid powdery mildew. provide vertical support for vines. keep soil moist.
harvesting: carefully cut through the fruit stem as soon as the blossoms wilt, usually about 6 inches.
companion planting: grows well with nasturtiums, bush peas, and beans.
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our spring garden 2009
This will be my third year gardening and I'm learning the land as I go. You know what they say, third time's a charm!=)
our spring garden 2010
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Below is a planting timeline/guide for Camden County, NJ. Seeds can be sown directly in the garden on/after the date indicated. Use Grow Guide to calculate a timeline tailored to your frost dates. It is recommended to follow directions on seed packets if provided.
average last spring frost date: may 15th
average first fall frost date: october 20th
zone: 6b
late february/early march
clear ground. weed, turn and amend soil with organic compost.
march 20th
eight weeks before last spring frost
spinach
seed to harvest: 5 to 7 weeks
seed storage: 1 year
sow: 1/2 inch deep, 4 per square foot, partial to full sun.
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks until last spring frost.
companion planting: helped by peas and beans.
kale seed to harvest: approximately 10 weeks
seed storage: 4 years
sow: 1/4 inch deep, 1 per square foot, full sun.
growing: moist soil.
harvesting: cut outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks until last spring frost.
april 3rd
six weeks before last spring frost
mustard greens
seed to harvest: 4 to 6 weeks
seed storage: 5 years
sow: 1/4 inch deep, 1 to 4 per square foot, full sun.
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
radish
seed to harvest: 4 weeks
seed storage: 4 to 5 years
sow: 1/2 inch deep in spring; 1 inch deep in summer. 16 per square foot, full sun to partial shade.
growing: constant and even moisture. mulch in hot weather.
harvesting: pull up entire plant as soon as root is marble to ping-pong size.
for continuous harvest: plant every 2 weeks.
april 10th
five weeks before last spring frost
peas
seed to harvest: approximately 10 weeks
seed storage: 3 to 4 years
sow: 1 inch deep, 8 per square foot, full sun; partial sun in warmer months. soak seeds 24 hours before planting. keep vines trained up vertical frame.
growing: never let peas dry out.
harvesting: carefully pick pods off their stems at any stage of growth.
for continuous harvest: plant again in 2 weeks.
april 17th
four weeks before last spring frost
seed to harvest: 7 to 8 weeks
seed storage: 4 years
sow: 1/2 inch deep, 4 per square foot, full sun. pre-soak seeds.
growing: moist soil.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
leafy greens/lettuce/arugula/escarole
seed to harvest: range from 4 to 8 weeks
seed storage: 5 years
sow: 1/8 inch deep, 4 per square foot, full sun; partial sun in warmer regions
growing: constant moist soil, but not waterlogged. mulch to retain moisture.
harvesting: pick outer leaves as soon as plant looks like it won't miss a leaf or two.
for continuous harvest: plant every 2 weeks, skipping hottest months.
april 24th
three weeks before last spring frost
seed to harvest: 10 weeks
seed storage: 3 to 4 years
sow: surface sown or covered minimally. 16 per square foot, full sun, but can stand partial shade.
growing: constant and even moisture until almost mature, then reduce watering so carrots don't crack.
harvesting: pull up those with largest tops. to check size, dig around root with fingers.
for continuous harvest: plant every 3 weeks.
seed to harvest: 8 weeks
seed storage: 4 years
sow: 1/2 inch deep, 4 per square foot, full sun or partial shade. soak seeds 24 hours before planting.
growing: constant and even moisture.
harvesting: to harvest greens, one or two leaves can be picked any time. harvest root when ping-pong to full size. if you're not sure of size, dig around root with fingers.
for continuous harvest: plant every 2 weeks, skipping hottest months.
german chamomileseed to harvest: approximately 6 weeks
seed storage: ?
sow: surface sow, full sun or light shade.
growing: most soil.
harvesting: when flowers are fully open. can be used fresh or dried for later use.
companion planting: can enhance the growth of cucumbers.
may 1st
two weeks before last spring frost
dill
seed to harvest: 4 to 8 weeks
seed storage: ?
sow: 1/8 inch deep, 1 per square foot, full sun.
growing: water weekly.
harvesting: harvest the leaves anytime after the plant reaches 6 inches. harvest the seeds after the plants have turned brown but before the seeds start to fall. place seed heads in brown bag and shake gently to remove seeds.
for continuous harvest: plant every few weeks until early summer.
companion planting: dill doesn't do well near carrots.
seed to harvest: approximately 10 weeks
seed storage: ?
sow: 1 in. deep, full sun.
growing: water regularly.
harvesting: after the flower begins to die and seeds are full
companion planting: grows well with corn and tomato. avoid planting near beans.
one week before last spring frost
last chance for sowing spinach and pea seeds.
may 15th
average last spring frost date
seed to harvest: bush: 8 weeks, pole: 10 weeks
seed storage: 3 years
sow: 1 to 2 inches deep, 1 or 2 per square foot, full sun. pre-soak seed 30 minutes for faster sprouting.
growing: regular waterings. do not let soil dry out. provide support for pole types.
harvesting: carefully break or cut each stem holding the bean pod when beans are still small and tender.
for continuous harvest: plant every 2 weeks
companion planting: beans don't grow well near beets.
cilantro/coriander
seed to harvest: 5 weeks (leaves); 12 weeks (coriander seeds)
seed storage: ?
sow: 1/2 inch deep, 1 per square foot, full sun to partial shade.
growing: water weekly.
harvesting: harvest the leaves anytime after the plant reaches 6 inches. harvest the seeds after the plants have turned brown but before the seeds start to fall. place seed heads in brown bag and shake gently to remove seeds.
for continuous harvest: plant every 2 weeks until early summer.
seed to harvest: 6 to 8 weeks
seed storage: 4 years
sow: 1 to 2 inches deep. bush (zucchini): 1 per 9 square feet; vine: 1 per 2 square feet. full sun. pre-soak seed.
growing: keep leaves dry to avoid powdery mildew. provide vertical support for vines. keep soil moist.
harvesting: carefully cut through the fruit stem as soon as the blossoms wilt, usually about 6 inches.
companion planting: grows well with nasturtiums, bush peas, and beans.
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That brings us up to the average last spring frost date. In part two I will provide information for planting cucumber, melon, basil and winter squash seeds directly in the garden. Check back for favorable planting days by the Moon Calendar as they become available online.
one who plants a garden, plants happiness. ~ chinese proverb
one who plants a garden, plants happiness. ~ chinese proverb