Almanac.com Editors' Musings Blog

Timpano Recipe: 5 Tips for a Fabulous Feast

Catherine Boeckmann — Thu, 16 May 2013 04:00:00 +0000

Ever hosted a big group for a special occasion (other than the holidays) and wondered: Now what should I cook?

Recently, grandparents, aunts, and uncles visited from out of town for a family event—and I wanted to think of a dish worthy of the occasion. I decided it was time to go “all out” and make a “big” dish that I’ve been wanting to make for a long time: “TIMPANO!”

“Timpano” is an Italian baked pasta dish that’s a meal in itself—a giant bowl of crust stuffed with delicious ingredients—pasta, meatballs, cheeses, salami, and more. The word timpano means “drum” in Italian. (If you’ve ever watched the movie Big Night, then you may have seen Timpano—the dish that stole the show.)

Now, Timpano is a big undertaking. Let me make sure I’m upfront about that. It’s one crazy Italian dish that is meant for a party—and it really helps if you have some guests in the kitchen.

I used the Timpano recipe from The New York Times (click this link for recipe); it easily served eight portions. The recipe page, however, is missing some important information, and there’s just, well, a bit of nuance that comes with making Timpano. Here are my 5 Timpano tips:

5 Timpano Tips

1. Use the best pan: Traditionally, Timpano is baked in an enamel metal bowl (literally, a wash basin). My neighbor happened to own several! (In a fix, I wonder if a dutch oven or stoneware baker might work?) Some recipes call for the traditional “drum” size, which holds about 6 quarts of food. I picked a smaller bowl size to fit my recipe—about 4 inches tall and 14 inches in diameter. The crust needs to hang over the pan so that after you fill the pan with ingredients, you can then fold the crust completely over the filling so it’s all sealed in.

2. Call your pizza parlor: You can make the dough yourself, but be aware that it takes a good amount of work to get dough rolled into a consisently thin sheet that is 26 inches in diameter. I have an amazing brick oven pizza parlor in town named Grappelli ’s Pizza and Stephen Faccidomo, the owner, sells his wonderful dough. When I told him I was making Timpano (a few days in advance), Steve offered to roll it out! I picked up a 24-inch sheet (close enough) at lunchtime and covered it in plastic when I got home.

3. Prepare ingredients in advance: I advise making the meatballs and sauce and cooking the pasta before baking day so that you’re not overwhelmed. At Grapelli’s, Steve said, “Next time, just ask us for the sauce and I’ll get the meatballs for you, too.” He gave me a sauce sample—and I’m not sure I’ve ever tasted better. Two more time-savers if you need them!

4. Create an assembly line: Before filling the Timpano, you need to set out individual bowls with ALL of your chopped cheese, salami, and eggs (we omitted yolks due to a no-yolk guest), plus your pasta and sauce. I mean it! You must have everything ready to go pronto on the counter because you need to layer in all the ingredients before the dough dries out. All ingredients should be at room temperature.

As you layer the ingredients (not too thick!), feel free to shake the pan so that they settle; you want a firm Timpano. In the picture below, my husband is pressing down to make more room! Fill up the pan until the ingredients are even with the edge. Then, cover with dough and seal it with a little olive oil.

5. Make sure the Timpano rests for at least 30 minutes after baking! This is CRITICAL and a tip missing from the recipe page. Don’t lose your Timpano! Here is what you do:

After the Timpano is finished baking and rests for 5 minutes, set a platter or cutting board on the top of the timpano pan. Then . . . DRUM ROLL . . . flip it over! My brother did the honors.
Keep the hot enamel dish with the Timpano sitting on top of the platter for those 30 minutes so it settles, firms up, and does not fall apart. We waited 45 minutes. Then, the Timpano will gently release from the pan and you can lift the pan off for the "reveal!"

Cut the Timpano into wedges and serve with a bit of red sauce. A big green salad and a nice bottle of red wine is all you need to add, since Timpano is a meal unto itself.

The result ? Bellissimo! The entire family was sated—and is still talking about the meal.

Dessert? I kept it very light for those who like to end on a sweet note—biscotti, a scoop of gelato, and vin santo (dessert wine).

How does it look to you? And do you have your own “big” night dinner ideas? I would love to hear about your experiences for a new food adventure.

Buon appetito!

The Cicadas Are Coming! The Cicadas Are Coming!

Heidi Stonehill — Thu, 09 May 2013 15:32:42 +0000

Cicadas do not have red coats like the colonial British soldiers had, but many sport red eyes and appear in large numbers.

These large flying insects with broad heads and clear wings are often mistaken for locusts, but are more closely related to treehoppers and lack the large hind legs found in the majority of grasshoppers and locusts.

Cicadas are grouped into two main types. The “nonperiodical” or “annual” type are found in many parts of North America and hang around each year in small numbers because they do not all mature at the same time. A species called the dog-day cicada starts singing during the Dog Days of summer (July 3—August 11), the hottest and most unhealthy days of the year.

Periodical cicadas, on the other hand, are found in the eastern half of North America and mostly mature together as adults during a multiyear cycle. Juvenile cicadas spend their time underground, sipping root juices; after 13 or 17 years (depending on brood), thousands of these nymphs come out of the ground (usually at night) and climb trees and shrubs to molt into adults. (You can sometimes find the shed skin of a cicada nymph clinging to a tree trunk.) After a few days, male cicadas start singing loudly in daytime choruses to impress their female counterparts. After mating, lady cicadas will lay eggs in bark or twigs or in the stems of weeds and grasses. When the eggs hatch in midsummer, the nymphs will drop to the ground and burrow into the soil. They’ll spend many years underground as they develop.

Cicadas do not sting or bite (unless they mistake you for plant food), although the sheer numbers of adults can be a nuisance. The females may damage trees and shrubs as they lay their eggs in slits they make in twigs. Although damage to older plants usually isn’t severe, young trees and shrubs may be in jeopardy if many of the insects suck plant juices from the same plant. If you expect an emergence, it’s best to cover young woody plants with screening material, such as mosquito netting, beforehand. Adult cicadas will be evident for about 5 or 6 weeks; by the time the nymphs hatch, most adults will have died.

There are about twelve 17-year broods and three 13-year broods of periodical cicadas, each with different ranges, although the regions may overlap. The big news for 2013, as far as cicadas go, is that Brood II of the 17-year periodical cicadas (genus Magicicada) is emerging this spring in an area that runs from parts of northern Georgia on up to northern New York State. If you live where these insects are appearing, we’d love to hear about your experiences. Send us a comment below!

Halloween Makeup

Catherine Boeckmann — Tue, 30 Oct 2012 20:21:57 +0000

I made my own Halloween Makeup this year and thought I would share the instructions.

My son was trying to decide between Dracula and Frankenstein. The masks in the party stores were so expensive. Plus, he hates wearing masks because they block his vision and get very hot! He usually ends up taking the masks off.

Here are instructions for Face Paint and Face Makeup—as well as Fake Blood!

Face Paint

For each color, use 1 teaspoon cornstarch, 1/2 teaspoon cold cream, 1/2 teaspoon water, and 1 to 2 drops food coloring. In a paper cup, mix the cornstarch and cold cream. Add the water and food coloring; stir. Use a paintbrush or cotton swab to apply paint. Remove with soap and water.

Face Makeup

In a bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Stir in 3/4 cup light corn syrup and 1/4 cup water until smooth. Divide mixture into 4 paper cups; add food coloring to 3 of them. For a makeover, use tissue paper torn lengthwise into 2-inch strips. Paint untinted mixture onto a section of the face. Place strips of tissue paper over it. Cover with more untinted mixture. Continue covering face, one area at a time. For warts, stick puffed wheat cereal to the untinted mixture; cover with tissue paper. When dry, use the color mixtures to paint the face. To remove, wet the face and peel tissue away. Wash with soap and water.

Fake Blood

Mix 1 cup corn syrup with 1 teaspoon red food coloring and a little water for thinning. Apply the blood to clothes or your body. Be aware that the food coloring can stain fabric.

Have fun! Kids love face painting, too, because they can part of the action and get creative. If you have any great face-painting ideas, please post below—and share Halloween photos in our ecard gallery!

Bear In Mind

Heidi Stonehill — Wed, 03 Oct 2012 16:03:21 +0000

I recently listened to a wonderful talk about black bears given by biologist Ben Kilham, who has spent more than a decade studying these fascinating creatures.

Black bears are a hot topic in my neck of the woods, as evidenced by the well-attended lecture hall that was standing-room-only by the time I arrived.

From Ben, we learned that:

Black bears have social hierarchies:

Momma bear may have daughters and granddaughters that share her territory for food and shelter, but they must obey rules set down by Momma. She might also accept unrelated female bears into her territory in a reciprocal arrangement, sharing food resources when times are tough. Momma will chase off any grown males that invade her turf in the wrong season.
Male bears also have a social hierarchy, although they wander more and have larger territories than the females. Occasionally, one will form a pact with another male, sharing resources.

Black bears mate in June or July. They do not mate for life, and they have several partners.
Momma often will have her cubs around January. In spring, she will take them out to a tree for a few days. She’ll make a bed below it, and then teach them to climb. The cubs will stay with Momma for about a year and then, in the following spring, go on their merry way (especially males).
Black bears have a keen sense of smell, much better than that of a bloodhound, and can sense another animal that is several miles away. They can detect food, too, in your home, car, garbage can, or bird feeder, and have been known to go after it if natural sources are scarce.
Black oil sunflower seeds are highly nutritious. When a bear finds a bird feeder full of them, it’s like hitting the jackpot—the equivalent of several hours of foraging.
Black bears, at least in New Hampshire, like jack-in-the-pulpits to eat during the summer. The corms are more nourishing than acorns.
It takes a black bear a few minutes to eat a handful of berries, because it eats them one at a time.
A black bear can mark its territory by rubbing its fur onto tree limbs and trunks. This leaves a scent that other bears can detect.
Black bears have a sense of justice and will follow an intruder bear for a long way to punish it.
Black bears are rarely aggressive toward humans. However, if they learn to associate us with access to food, they will lose their wariness.
When hiking in the woods, make lots of noise—any black bears will hear you and most likely move away before you even see them.
If, within about 25 feet, you meet a momma bear with cubs on a hiking trail, she might mock charge you and then paw the ground. She can also huff, make chomping noises, and snort. These are bluff displays to scare you off. She might also circle you, in order to get to know more about what you are.
When in the above situation, Ben has found that if you stand straight and face the momma bear (but don’t stare at her challengingly) and talk softly (don’t run, climb a tree, wave your arms, or make sudden noises), often she will decide that you are not a threat and move on. It is best not to show weakness or fear, such as looking down or turning your back. Remember that bears can climb trees and run faster than you can.
A black bear that intends to attack will not usually bluff at first, but keep in mind that you can escalate a less critical situation if you startle a bear who’s trying to determine if you are a threat, or who might be expecting other bear intruders. Do not scare bears that are eating, as they are ready to protect their meal. Also, do not startle bear cubs—this might be the last straw for Momma bear and she may decide to give you “what for.”

What do you know about bears? Share your experiences!

Blog: How to Make a Container Garden Planter

Catherine Boeckmann — Mon, 21 Mar 2011 13:33:45 +0000

I recently attended an interesting lecture on outdoor container gardening at The Boston Flower and Garden Show. I thought I’d post some of the tips on how to create a basic planter.

Whether you’re planting a container for outdoor flowers, vegetables, or herbs, the basic planter components can be the same. The trick is in the layering.

Start with the right container. For example, a hanging container covered in moss provides drainage and ventilation. The size and material of your container will depend on what type of plants you wish to grow. See the Almanac’s list of best containers for vegetables and best containers for flowers.
At the base of the container, add a reservoir to catch water. The reservoir can be as simple as a pie pan (or a Frisbee!).
Then, add shredded paper (e.g., newspaper). Fill up one-half to three-quarters of the space.
In the middle of the container, add a “slow-release” hard fertilizer (e.g., Osmicote) to provide the plant with food. It will last 3 to 4 months, usually into the middle of the gardening season.
In midsummer, you’ll want to add liquid fertilizer. Cut the strength in half.
Also, add a polymer in the middle of the container to attract and hold water. A polymer typically hydrates for 7 to 8 years (well beyond the life span of most plants).
Of course, you’ll want to check the moisture level in your containers every day. If the top 2 inches are dry, it’s time to water until it runs out of the bottom of the planter. It’s best to water in the morning.
As the top layer, add a mix of 80% peat moss and 20% perlite (or vermiculite). Do not use garden soil as it brings its own competition (other organisms, disease, etc.). Potting soil can work but is often too heavy.
Peat moss is great because it holds moisture and provides air space. Perlite and vermiculite provide additional air space so that the mix isn’t too dense. You can buy the mix or mix it yourself.
Most annuals have shallow root systems, so 4 to 8 inches of depth is ample.
Note: Although the basic peat moss and perlite mix should work fine for most flowers and mixed containers, there are a few plants that may need specialty mixes, namely orchids, succulents, and cacti.

Interplanting and Companion Planting

As you interplant, practice “companion planting” to get a good harvest. Mix plants that grow well together and often repel pesty insects yet attract beneficials.
For example, plant tomatoes with parsley to attract beneficials (but not corn or broccoli).

Plant cabbage with herbs, potatoes, and beans (but not strawberries or tomatoes).

Plant lettuce with radishes or carrots (but not broccoli).

See the Almanac's article on "Plant Companions: Friend or Foe?" for many more suggestions and a top 10 list of companions for common vegetables.

Flowers can also be planted with vegetables! For example, plant petunias with red chile peppers, ornamental grasses, and even herbs if you can squeeze them in. Cascading petunias are wonderful because they don’t require any pinching.
Some flowers are great for companion planting too. For example, marigolds are as good as gold when grown with just about any garden plant, repelling beetles, nematodes, and even animal pests.
As flowers die in the fall, add bulbs, put in a cold basement, and then bring out in the spring!

I hope that you find these tips helpful. I’d be remiss if I didn’t mention the main source of these tips—lecturer, Paul F. Split, a horticultural consultant.

Do you container garden? I'd love to hear about your experiences and what you've learned along the way.

Do you have any plant combinations that have worked well for you? Please share! (Just post below.)

Blog: How to Make New Year's Resolutions

Catherine Boeckmann — Mon, 13 Dec 2010 15:57:08 +0000

Do you have any New Year's resolutions this year? Please post below! Here's mine: laugh more. Laughter uses more muscles at one time than any other activity—and changes your mood for the better!

Did you know: The practice of making resolutions and its timing are steeped in tradition. As much as I used to scoff at resolutions, this history of this custom gave me pause for reflection and I thought I'd share with you . . .

New Year's History and Traditions

The practice of making New Year’s resolutions goes back to ancient times. In 2000 B.C., the Babylonians celebrated the New Year for 11 days (starting with the vernal equinox). One popular resolution was the returning of borrowed farm equipment (which makes sense for an agriculturally based society).

The Babylonian New Year was adopted by the Romans as was the tradition of resolutions. The timing, however, eventually shifted with the Julian calendar. The Romans named the first month "January," in tribute to Janus, the Roman god of beginnings and the guardian of gates and doors.

Janus was pictured as two-faced so that one face looked forward into the future while the other took a retrospective view. Janus presided over the temple of peace, where the doors were opened only during wartime. It was a place of safety, where new beginnings and new resolutions could be forged.

If you think about the land and the seasons, the timing of early January makes sense for most of North America. The active harvesttime has passed, we have turned inward to time with family, and the holiday frenzy is over. As our founder, Robert B. Thomas, said, this is a time "of leisure to farmers . . . settle accounts with your neighbors . . . now having been industrious in the summer, you will have the felicity of retiring from the turbulence of the storm to the bosom of your family." It is a good time to pause and reflect.

How to Make New Year's Resolutions

Here are a few tips if you're taking on a New Year's resolution.

Keep it simple. Settle on one or two things that you really can accomplish.
Define one goal: It should be measurable, doable, and specific. "I want to get in shape" is too vague. "I will walk 2 miles, 5 days a week" is concrete.
If quitting smoking is one of your resolutions, take a sip of lemon juice whenever temptation strikes or nibble on sunflower seeds. Keep a pencil in your hand to keep it occupied, or play with a yo-yo.
Resolved to lose 10 pounds by spring? Indulge in a cup of herbal tea to get you through a midday slump or the late-night munchies.
Any regrets about the past year? To help focus on the future, write down your regrets on a scrap of paper and toss it into the fire. Janus, the two-faced symbol of the new year, would approve.

Whether we resolve to return borrowed farm equipment (as did the Babylonians) or drop a few pounds, we’re tapping into an ancient and powerful longing for a fresh start.

Blog: Share Your Vegetable Photos!

Catherine Boeckmann — Wed, 13 Oct 2010 16:35:56 +0000

Late in the harvest, we often find some extra-large veggies. This morning, I finally pulled up a monster carrot that I'd been eyeing in my garden. (See pic below.)

Do you have any great vegetable photos to share? Large or little? Show us the good and the bad! Load your photos here—select "Vegetables."

Just for fun, I'll pick a "winning" photo on November 30 and send the winner The 2011 Old Farmer's Almanac and an All-Seasons Garden Guide on November 30, 2010.

UPDATE: The winner for 2010 is . . . "Ruby and Opal" by Carl Wayne Hardeman. Congrats, Carl! There were so many great—and humorous—entries. It was Carl's caption that clinched it for me. Check out his photo page here.

You can see all the pics in the veggie photo gallery.

Now . . . a short musing on carrots . . .

Last year was my first time growing carrots. All were stunted and grew "legs" because the rich soil was too heavy for them to push down. This year, I mixed in sand from my beachfront. The loosened soil seemed to work as most of the smaller carrots looked nice and long. The big carrots are still rather top-heavy, but it's an improvement from last year!

My editor asked me which fertilizer was used. Actually, I just used a GREAT organic compost up front to give the carrots the nutrients they needed. There's nothing more important than soil preparation. The Almanac Carrot page says to avoid compost with manure, which causes carrots to fork and form extra "legs."

How will I use my carrots? No question about it. I regularly make this wonderful Carrot Puff recipe. If you (or your kids) aren't crazy about cooked carrots, this is a sweet and light dish that everyone seems to love.

So, how did your garden grow? Any interesting, strange vegetables emerge? I have to share this humorous potato photo from a colleague. He captioned it, "Potato Harvest. No, that isn't the largest wine cork in the world. It's the smallest potatoes I've ever seen." If this doesn't make you laugh!

We can't wait to see your photos. And, if you have any comments, please post below—or, you may be interested in joining the Almanac gardening discussion forum to meet fellow gardeners, ask questions, and share tips in a friendly place.

Happy harvest!

Blog: Too Many Tomatoes? Make a Tarte Tatin—It’s Dessert!

Janice Stillman — Mon, 06 Sep 2010 18:33:33 +0000

As much as I love roasted Roma tomatoes, Tomato Tarte Tatin, which appeared in the August issue of Bon Appetit, has become my new second-favorite way to cook these plum-shaped fruits. This is a sweet, not savory, dish best enjoyed as dessert or a treat—not a vegetable side dish.

My homegrown tomatoes are smaller than the market variety (we had a dry summer) so I used more and my taste is not as sweet as the BA chef’s, so I adjusted the butter and sugar down by roughly a third. The original recipe advises using a cast-iron or other stovetop and oven-proof pan. Not having one, I used a pottery fry pan. (Don’t even think of Pyrex and aluminum will not work well.) The size of your pan will determine how many tomatoes you will need: You want enough halves to cover the bottom of the pan snugly. Most of the time goes into peeling and seeding the tomatoes, but it’s an easy chore.

Tarte Tatin Recipe

8 to 10 plum tomatoes
2 to 3 tablespoons salt-free butter
a scant ½ cup sugar
1 teaspoon vanilla
1 sheet frozen puff pastry (half of a package)

Remove the puff pastry from the freezer and set aside to thaw.
Preheat the oven to 425°F.

Remove the skin and seeds from the tomatoes: Boil a few inches of water in a pot. Fill a bowl with cold water and about a half dozen ice cubes. Slice an “x” into the stem top of the tomatoes (go only about ¼ inch deep). Put the tomatoes into the boiling water for about 15 seconds. Use a spoon to remove the tomatoes and put them into the water. One at a time, take them out, peel them, half them lengthwise, and scoop out the seeds. Discard the seeds and skins.

On medium heat, melt the butter in the pan. Sprinkle the sugar over the butter. Lay the tomatoes on the sugar, cut-side up. Cook until the butter browns (caramelizes) and the tomatoes are soft but not shapeless.

Remove the pan from the heat. Dot the tomatoes with vanilla. Lay the puff pastry on the tomatoes, cutting to fit. Make a couple of small slices in the pastry. Bake for 15 to 20 minutes, or until the pastry is golden brown

Remove the pan from the oven and let it cool for about 10 minutes. Using oven mitts, flip the tart onto a serving platter: Cover the pan with the platter and turn it over, holding the platter in place. (My tartes have so far refused to come out without a nudge with a the edge of a knife or spatula.) Serve warm or at room temperature.

If you make it, tell me what you think.

Why Tatin?

The story behind this dish, originally made with apples, dates from around 1880. Sisters Caroline and Stéphanie Tatin owned the Hotel Tatin in Sologne, France. It was during hunting season and Stéphanie was making apple tarte, her father’s favorite.

One version of the story suggests that she was busy, forgot the apples caramelizing on the stove, and when they cooked a bit too much, she put the pastry on top rather than discard the ingredients. Another tale claims that she was flirting with a hunter and took her eye off of the apples. A third suggests that the pie fell on the floor and she put it back together.

In any case, the hunters loved it, Stéphanie continued making it, and eventually word spread to the chef at Maxim’s in Paris who made it—and the sisters—famous.

Blog: Summer Reading

Sarah Perreault — Fri, 16 Jul 2010 20:20:46 +0000

There is something special about summer reading. Sitting back in the porch rocker with a glass of iced tea sweating on the table next to you…heaven!

Now imagine this-- you are completely immersed in a book. You cannot put it down. You have totally unplugged yourself from the television, phone, and computer. You deprive yourself of sleep so you can read just one more chapter. And then you get to the last page. And you hate the ending!

I recently found myself in this situation. I wish I’d stopped reading the book about 85% through because it was such a wonderful story, until the end. Has this happened to you? Does it turn you off to that author? Would you still recommend the book to a fellow reader because it was terrific until the last 50 pages? We want to know what you would do or what you did in this circumstance. It would be great to hear what you're reading, too.

P.S. I did start another book by this same author. If it happens again, I’m done with her!

Blog: My Feathery Friends

Mare-Anne Jarvela — Fri, 16 Jul 2010 19:22:57 +0000

Through the summer, I have suet hanging on a hook on my deck next to the hummingbird feeder. I can see the feeders from my kitchen table and have enjoyed the best bird watching in years.

In addition to many hummingbirds, a downy woodpecker family has visited my deck every day. The mother and father have been taking such good care of the two babies (teenagers now). I have heard the hungry shrill screeches for food and seen mommy or daddy hurry to get some suet in their beaks to feed the starving youngsters. Now as teenagers they can help themselves to the suet, but if one of the parents is close by they still beg for food and the parent obliges.

I have also seen chickadees, gold finches, and starlings come to my deck but it has been all about the woodpeckers in the summer.

What birds do you see in your backyard?

Blog: Garden Prep, Planting Lettuce, and Picking Rhubarb (yea!)

Janice Stillman — Mon, 03 May 2010 15:17:52 +0000

This past weekend, I hauled compost from the recycling center across the road. (I make my own but not enough for this space. It's best for pots.) I got four banana boxes from the supermarket and made, I think‚ 10 trips. Round trip was less than a mile and it was backbreaking work at 90+ degrees, but it enabled me to get some greens seeds in. One favorite is Cracoviensis, aka asparagus lettuce in some circles. The leaves grow in a swirl around a relatively thick stalk, which, to me, is the best part. As it reaches more than two feet, pluck the leaves for salad. Then, when the plant seems spent (it has 47-day maturity), cut it down, peel the stalk, and cook it (steam is quick and easy). It's wonderfully milder than its namesake.

On a sour note, my three-week-old rhubarb failed to thrive... so I returned it and got a new plant. Fortunately, my garden neighbor has a very happy plant (it's practically a bush already!) and she generously invited me to take a couple of stalks. That means apple rhubarb crunch tonight and rhubarb and strawberries later in the week, who knows how now—so many of these rhubarb recipes sound soooo good!

What is your favorite way to have rhubarb? How's your garden progressing?

Blog: Gardening Lessons

Almanac Staff — Mon, 05 Apr 2010 19:41:31 +0000

This week, I was musing about how much I've learned about gardening in the past year. If you're a beginner, perhaps some of the little things I've learned along the way will help you! If you're well beyond the beginner stage, I hope that you'll share some of your biggest lessons—perhaps with amusement, now that you're in a different place!

It's only my second year of gardening. Last year, I started my first organic vegetable garden. It was just a 9x9 raised bed with seven common veggies.

This season, I wondered if I should "go bigger." (Why do we always feel the need to do more?) However, after reading the Almanac's Water-wise Garden article, I realized that my 9x9 bed easily met the needs of a family of two and wasted less water. The idea of staying "small" also makes gardening manageable—and fun. As the Almanac advises in its Beginner's Vegetable Garden article, "It's better to be proud of a small garden than to be frustrated by a big one!"

So far, it has been exciting to see the garden thrive a second year in a row. Perhaps it wasn't pure dumb luck last time?! Last week, I gave away 10 bags of lettuce to neighbors and colleagues.

I attribute any success to soil preparation. A couple of weeks before seeding, I mixed in high-quality compost (bought from a local farm) so that the plants get the "food" they need. The compost also helps the soil retain moisture and cuts back on the weeds. My raised bed (formerly a perennial bed) may make a difference, too; last year was terribly wet and rainy, but we came out fine.

Instead of going "bigger," I tried to apply some garden learnings from last year:

I continued to plant beets, lettuce, broccoli, beans, cabbage, and tomatoes. However, I eliminated regular tomatoes because so few turned red before the fall frost up here in New Hampshire. Instead I planted two cherry tomato plants. Next year, I may try starting tomatoes indoors to get an earlier start on the season.
For the carrots, I mixed sand into the trough with the compost. Last year, the carrots grew in big stumpy shapes because they couldn't reach down into the heavy soil. They tasted fine but were quite a sight! (I ended up puréeing many of the carrots into a wonderful soufflé!)
I so enjoyed the rhubarb growing near my compost that I planted some more, thanks to a colleague who divided her rhubarb.
I thinned the plants more aggressively this year, after seeing how much they were competing (and suffering) last year. Finally, I realized that I had to pull out some of the seedlings. No pain, no gain!
I staggered my lettuce plantings, hoping that they wouldn't all need to be harvested (and eaten!) at the same time. However, it seems as if they all caught up with each other! (OK, perhaps I planted too much lettuce.)
To prevent pests, my organic soap spray and slug pellets were ready and waiting this year. So far, there are some bugs but no major holes in the leaves.
The broccoli was just harvested BEFORE it flowered this year! As a beginner gardener, I was a little confused about flowers. They signal that beans and squash are coming but that broccoli is done!
For some reason, my son planted a pumpkin seed in our tiny garden last year. Not a good idea. This year, we planted some squashes and zucchinis in a separate area to give the plants room to grow.
I grew more bush beans. If you have dry conditions, bush varieties which grow low to the soil are a water-wise alternative to pole beans. They seem to be very productive in my garden.
I placed plants close together—much closer than the seed packets advise. For me, this has worked out well. Besides conserving water, I believe that this approach also reduced weed growth. It certainly hasn't hurt production!

Gardening is a never-ending education. In a sense, gardening has many life lessons. Cultivate the ground for healthy seedlings. Nourish your plants. Prepare for problems. Grow from mistakes. Learn from each other!

So, what have learned along the way? How is your garden growing this year? Please share your successes, failures, learnings, and advice.

(You can also join our Gardening Discussion Forum to share tips, ask questions, and just chat with like-minded souls!)

Happy gardening!

P.S. Oh! I almost forgot my best labor-saving tip—have your spouse help you! (See photo.)

Blog: Uncommon Plant Containers

Almanac Staff — Mon, 05 Apr 2010 19:19:51 +0000

Some of the most interesting plant containers are ones that were not originally intended for the purpose.

A few I months ago I bought supermarket salad greens in a clear, shoe box-size plastic container, with a separate lid, and, after eating the contents (which, oddly enough, were packed in a cellophane bag), resisted bringing the container to the recycling center because it seemed there just had to be some way I could reuse it . . .

The other day, it came to me: I punched a few holes in the bottom of the container and then filled it a little more than halfway (3 to 4 inches) with a mixture of compost, soil-less potting mix, and potting soil. With the lid under, I poured water from a glass to almost soak the soil. Because the container is clear, I would see where the water went or didn't. The next morning, I sprinkled mixed greens seeds on the soil, gently spread about a quarter-inch of soil over them, and watered with a fine mist spray (my sprayer is a former window-wash bottle).

Already, two days later, some of the seeds are sprouting! Soon enough, I'll have salad, but not just to eat. The container full of greens will make a great centerpiece on the dinner table. Hey, I may even bring it to work and "pick" my lunch!

What's your best uncommon container idea?

Blog: Planting an Organic Vegetable Garden

Amy Nieskens — Thu, 01 Apr 2010 14:14:58 +0000

I'm planting a small organic vegetable garden this year. My goals: enjoy healthier and better-tasting veggies, show my young child where food comes from, and save money!

I just took a class at a local organic farm. Here are the basics of what I learned. Perhaps you'll find these pointers helpful!

Overall

Pay closer attention to the soil (versus the plant). If you prepare the soil with "organic matter" such as compost and manure, your soil will feed the plants the nutrients they need.
Control pests and diseases without chemicals by giving your plants a heartier start, mulching, and allowing "beneficial" insects to control harmful bugs. If needed, there are organic pesticides that are less toxic to wildlife and humans than synthetics.

Starting Seeds

Plant the seeds in flats or shoebox-size containers, not into individual cell packs. This way, you don't have empty cells if some don't germinate.
Look for a seed-starting mix approved for organic use (processed according to the rules of the National Organic Program). Use soilless peat moss and mix in equal parts vermiculite and perlite. I found a starter that's premixed.
Always put in a third more seeds than you need, as germination is never 100 percent.

See the Almanac's Best Planting Dates for Seeds chart to know when to get started, indoors and out.

Transplanting Seedlings

For transplanting, use a potting mix with plenty of compost so the plants have plenty of nutrition when they grow.
Transplant into cell packs (or the ground) as soon as there are two true leaves. This is the second set of leaves (not the little cotlydons or seed-leaves).
When you transplant, hold the base of the leaves, not the stem. The stem is the stomach of the plant. If it breaks, throw it out, as it won't grow.
If you transplant into cell packs, turn the packs each day if the sun is coming from one direction. Gently brush over plants with a stick to get strong stems.
After 4 weeks, top with a mix of compost and "Pro-Grow" (found in many garden stores), an organic waste product that supplements the nutrient needs of plants. After 4 weeks, the plants have used up what was in the potting mix.
As you keep the soil watered, remember that the goal is to keep it as "damp as a wrung-out sponge."

When you're ready to plant in the ground, be sure that your soil is ready. Before adding compost and organic matter, get a soil test—for a small fee—through your local extension service. Then, you'll know what your soil needs to be productive.

Hope you found these pointers helpful. To read more, see our article on A Beginner's Garden, which recommends plot size and which veggies to grow.

Have you thought about starting an organic vegetable garden? Submit your comments below!

Blog: Getting Outdoors in Spring!

Catherine Boeckmann — Mon, 15 Mar 2010 16:40:42 +0000

Spring has arrived! With longer days and warmer weather, the birds are starting to sing, the buds are blooming, the sap is running, and the brooks are starting to flow.

As all of nature wakes up, I feel the same urge to get myself moving! There’s something about spring that makes us all itch not only to get outside, but also to get our bodies in motion—busy and active.

How about you? Are you getting outdoors and active? Working on your garden? Walking more often? Fishing? Playing ball with your dog in the evening light? Jumping in puddles? Wading through mud season?! I'd love to hear what you're up to!

Sometimes getting outdoors and active in today’s world can be a challenge. Our society spends so much time indoors in offices and watching TV; many of us even exercise inside.

Years ago, most of our relatives worked on a farm (and some of us still do); this work naturally delivered the physical activity and fresh air that our bodies needed. Granted, farming was hard work. But activities like cutting wood, haying, and herding used our bodies fully.
Today, only a small percentage of us farm, yet we still need to be physically active AND to spend some time outdoors to stay healthy. Perhaps the best way is to combine the two—get active outdoors!

I recently read a very interesting book advocating this "outdoors" philosophy, Women at Play: A Girl’s Guide to Everyday Outdoor Exercise to Look Good, Feel Good, Sleep Well, and Be Happy, by Joan Griffin. Of course, the principles could easily apply to men as well as women, and to mothers and grandmothers as well as children.

The book referenced a study of high-power professionals who exercised inside extensively—with stairmasters, treadmills, rowing machines, and stationary bikes. Not surprisingly, their stress hormones were not reduced and they experienced the same anxiety levels, despite the exercise.

Don’t you wonder if their stress and anxiety levels would be improved if they were getting outdoors? Enjoying more sunlight and fresh air? Connecting with the natural world around them? Even in the city, we can feel the wind on our cheeks. Another benefit of getting sunlight is getting Vitamin D—which we all need for bone growth and to lower many health risks. Did you know that about 90% of the vitamin D in your body is made when your skin is exposed to sunlight? Only about 10 percent comes from food.

The book I read eloquently pointed out that “the best food is seasonal and so are the best outdoor activities . . . . For every thing, there is a season.” All of us who garden well—and eat well—know that food tastes best at the time when it is in season. Likewise, there is a season for outdoor activity! Our bodies do best when engaged in harmony with Earth.

Here’s my outdoor "wish list" for the spring season:

• Leave my computer alone at lunch and walk outside in the sunshine
• Ride a bike with my husband
• Play on the lawn for 30 minutes after supper with my child
• Saunter down a trail on the weekend—and listen to the woods
• Just walk in a new direction
• Dig in the dirt and garden
• Stroll around my neighborhood, explore the buds on our trees, listen to peepers
• Go outside on Saturday nights to enjoy sunsets and watch the Moon rise

Doesn’t this list sound more like adventure than exercise?

Anything on your list? Please post your comment below. Thank you for sharing!