Big Gardens in Small Spaces: Container Gardening Tips

By Lori Caldwell, CompostGal

Lori Caldwell’s talk “Big Gardens in Small Spaces: The Adventure of Container Gardening” was a big hit. We had a ton of interest in this class, with 216 people registered! Lori provided great resources and her presentation was perfect for new gardeners and also very informative for seasoned gardeners. There wasn’t enough time to answer the many great questions during her talk, so Lori was kind enough to answer the questions in this blog. You can watch Lori’s talk in the video here and read her responses to your questions below.

Find the handouts from Lori’s talk and more plant resources here.
Want to connect with Lori? Find her information on our Sustainable Landscaping Professionals List!

Hello gardeners!!!

Thanks so much for participating in the Container Gardening Talk! I really appreciate all the great questions! I know we ran out of Q&A time, so I thought I’d respond to them here.

What is a bumper crop?

A bumper crop is when you get A LOT of fruits and veggies in a given season. This windfall is above and beyond what you expected. I wish you all bumper crops this year!

Would the fish emulsion smell attract neighborhood cats?

I’ve been happily using fish emulsion for years and there’s been no indication that cats have messed with my plants or soil. If that’s a problem, there are other options to provide nitrogen for your plants: alfalfa meal, worm castings or fish meal.

How do you add castings when you’re feeding your plant?

I make a dilution of the castings: take a small handful of castings and put in a bucket. Add water until they are the color of weak tea. The color is important as worm castings are like a fertilizer. Too much could kill your plants so be careful! I start by adding castings right after planting and feed on a regular basis until the plant starts to flower.

When you chop plants down do you chop them in the soil or put into the compost?

For plants like fava beans, I wait until the plant has mostly flowered before I chop it at the soil level. It’s important to keep the roots in the soil, the nodules (see picture above right) hold the nitrogen. I compost the stalk and eat the flowers!

For container gardens I’ll completely remove other types of plants and roots to make room for the next crop.

How to control pests without killing them (snails, slugs, tomato horn worms)?

Slugs & snails: Without actually killing it will require you to setup a series of barrier method options:

  • Crushed eggshells: put a ring of finely crushed shells around the base of your plants. It’ll be like crawling over glass for them.
  • Cloche: fancy ones are beautiful and glass; DIY ones are recycled bottles (glass or plastic). Cut bottoms off bottles and remove caps. Cover the hole with something breathable (cheesecloth, old nylons, etc). Cover plants at night to keep those night feeders away. Take off during the day.

Tomato horn worm: So not killing these creepy guys is going to take some preventative measures. One of the reasons hornworms show up is because of not doing crop rotation. The moth responsible for the worm is gorgeous! However, she likes to lay her eggs at the base of existing tomato plants. Planting tomatoes in the same container every year allows those eggs to
hatch right next to their favorite foods. Now, I know with container gardening crop rotation might not be possible. What about rotating soil? The following season after a “hornworm incident,” remove the soil from the container and replacing it with fresh soil. Reuse the soil in other containers that won’t have tomatoes that year.

 

Flickr: Amanda Hill
Flickr: Didier Descouens

Do you ever recommend neem oil?
I have never used neem oil actually!

I’ve heard recently about cloth pots. Have I had any experience with them?

I have used cloth pots in the past. I found that they dried out very quickly, even faster than terracotta! If I were to use them again I’d use drip irrigation to keep the moisture level up. They might be good for woody herbs that require decent drainage.

I wanted some tips to save my plants in winter. My basil does not survive the winter in my patio space.

Crops like basil need warmth in order to thrive. You may need to bring the plant indoors if you want it to overwinter.

Some tips for possible success:

  1. Place next to a window that gets afternoon light. Be careful that the light coming in isn’t too intense, it could burn the leaves.
  2. Clip back any brown or dying leaves.
  3. Go easy on the water. Test the soil first before watering. There won’t be as much heat like summer (unless you’ve got it near a heater vent).

How can I plant herbs from stem cuttings? Do I just stick it in the soil? How do I grow roots on mint that I bought at the farmers market?

Rooting them in water first works well!! I’d try to root them before/while you use the herb. They will take to transplanting to soil a bit easier. Just change the water every few days.

Where can I learn how big of a perimeter is required for different plants?

Most plant tags and seed envelopes give you a recommendation as to how far apart the spacing for mature plants should be.

I have some very large pots, way bigger than need be. What can I put in the bottom?

Well I guess my first question is what are you planning to put in these pots? If it’s a perennial plant, you might consider leaving the space. Having a fruit tree in the forever home has a lot of benefits: uninterrupted root development and allowed to grow larger much faster.

If it’s a shallow plant situation then you have some options:

  • Rocks or bricks – it will make it heavy so pick a permanent place for it.
  • Wood mulch or stumps – the wood helps hold onto moisture longer, so that’s great. However, sometimes new plantings die because the wood fiber in the soil is dragging nitrogen from the soil. New plantings rely mostly on nitrogen to get going. I’d suggest adding more nitrogen amendments to compensate.
    • Pros: inexpensive option
    • Con: nitrogen drag and the soil will start to sink into the pot as the wood material decomposes

Any recommendations for dealing with possums and raccoons?

I’ve never had to deal with either of those pests (knock on wood). All my research has pointed to creating barriers and getting rid of things that attract them. UC Davis has a wonderful website dedicated to helping you deal with those pest problems. I’ve included a couple of links to help:

What does Lori think about cucumbers in containers?

I think it’s great! I’m planting them in a container this year too. Try and plant on mounded soil or provide a trellis for them to climb.

Is liquid fertilizer better than powder?

I like both because some of my favorites come in either forms: Bone Meal (powder), fish emulsion (liquid), worm castings (dilute to make liquid). I like liquid because it’s easier to side dress (application during the growing period) my plants.

How do you prevent rosemary and thyme from getting too woody to cook with?

I haven’t noticed woody leaves on my older branches, guess I’ll have to check! I usually harvest and dry once a year from the new growth. That might be an option to prune back once a year. Sorry, I’ve never grown thyme … I’m not much of a fan.

Enjoy the talk? Take this survey to help us determine future sustainable landscaping classes.

The Solano Sustainable Backyards program and the talk are generously funded by the Solano County Water Agency.

Sustainable Solano Offers Water Wisdom Talk and Video Garden Tour

Details:

  • 10-11:45 am Saturday, May 30
  • A live talk with permaculture expert Lydia Neilsen on water management practices and how to design landscapes to absorb water, support vegetation and contribute to the restoration of the global water cycle and climate stability. There will be time during the talk for audience questions.
  • Neilsen also will do a video tour of two Vallejo demonstration food forest gardens. The video will be shared with participants and the general public before her live talk.
  • Participants can join via Zoom by registering in advance here: https://www.eventbrite.com/e/water-wisdom-talk-with-lydia-neilsen-tickets-104477920272

Sustainable Solano welcomes back permaculture expert Lydia Neilsen for a live Zoom talk May 30 on the wisdom of conserving and capturing water to heal the planet.

Neilsen will discuss water management practices and how to design landscapes to absorb water, support vegetation and contribute to the restoration of the global water cycle and climate stability. Through her business, Rehydrate the Earth, Neilsen works to address poor water management practices that have negatively affected the environment. She specializes in permaculture education, soil building, greywater, integrated poultry systems, water harvesting earthworks and productive water conserving landscapes, polyculture and efficient uses of limited space.

Neilsen’s talk is free for those who register. There will be time for questions throughout the talk. If more than 100 people register, those who are unable to join live will receive a link to the recorded talk afterward.

Sustainable Solano also is recording a video tour of two Vallejo demonstration food forest gardens with Neilsen that will be released in the days before her live talk. These gardens, created through Sustainable Solano’s Solano Sustainable Backyards program funded by the Solano County Water Agency, are waterwise, edible gardens that build soil, save water, support communities and provide habitat. The video will be shared publicly and sent in a link to those registered for the talk. Register for the talk here: https://www.eventbrite.com/e/water-wisdom-talk-with-lydia-neilsen-tickets-104477920272

The event will be similar in format to the successful virtual demonstration food forest garden tour and talk with permaculture expert John Valenzuela in April. Learn more and watch the videos of the talk and tour here: https://sustainablesolano.org/4th-annual-demonstration-food-forest-tour-a-reimagined-success/

 

More on Lydia Neilsen

Lydia Neilsen from Rehydrate the Earth (Permaculture Education, Consultation and Design) and Vital Cycles (a year-long Permaculture Design and Personal Ecology Course co-taught with Anne Freiwald) will be leading this talk. Neilsen seeks to understand and respond to the land, both practically and intuitively, prioritizing the infiltration of water into the landscape in conjunction with the planting of trees and other perennial vegetation to moderate local temperatures and restore water cycles. She educates individuals and communities in the creation of stunning regenerative designs including do-it-yourself-scale earthworks for water infiltration, productive water conserving polyculture landscapes, tree guilds, Biodynamics, soil building, greywater and other Earth healing strategies. In addition to Rehydrate the Earth and Vital Cycles, Neilsen teaches as part of several Bay Area Permaculture Design Courses and is a certified Permaculture Educator through the Permaculture Institute of North America (PINA).

Background on the Sustainable Backyards program:

The goal of our program is to introduce the concept and practice of permaculture to Solano County.

These gardens are designed using the basic permaculture ethics of Earth Care, People Care and Fair Share. The food forest concept is based on groupings of plants that yield food or support the ecosystem of a healthy garden. They rely on secondary water such as rainwater retention and laundry-to-landscape greywater systems to conserve and keep water on-site.

Seven Benicia demonstration food forests were funded by Benicia Community Sustainability Commission in 2014-2016. The expansion of the program to all of Solano County is funded by Solano County Water Agency.

We are always looking for public and private sites around the county that can become new demonstration food forest gardens and would welcome any interested readers to fill out our interest form if they have a site we should consider.

About Sustainable Solano

Sustainable Solano is a countywide nonprofit organization that is dedicated to “Nurturing Initiatives for the Good of the Whole.” The organization brings together programs that support and sustain one another and the Solano County community. Initiatives include sustainable landscaping, local food, resilient neighborhoods, sustaining conversations and community gardens.

For more information, visit sustainablesolano.org

Students Write Poetry, Essay on Healing, Life-Supporting Water

By Sustainable Solano

Sustainable Solano is pleased to announce the finalists and winner of our Water Poetry/Essay Contest among students of St. Patrick-St. Vincent Catholic High School.

Students were asked to think about and write on the theme of healing, life-giving, life-supporting and forgiving water. The winner, Samantha Willingham, received a fruit tree of her choice (a peach tree).

We were impressed by the thought and consideration these students put into their writing. They shaped the ideas behind the sacredness and power of water into compositions that were beautiful and inspired.

Students at St. Patrick-St. Vincent Catholic High School learned about water conservation and designing for waterwise gardens this year in a series of sustainability classes on permaculture and water capture and the hands-on involvement in creating a demonstration food forest garden, Teraza Dominicana, at the school.

That project and the contest were through our Solano Sustainable Backyards program, funded by the Solano County Water Agency.

We have published the work of the six finalists below. We hope you enjoy reading them as much as we did!

Sincerely Water by Samantha Willingham

I made you.
From the day you knew life I’ve sustained
you.
I know you.
I’m the clouds above and the ground below
you.
I can help you.
When you’re desperate and only I can save
you.
I see you.
When the waves clap onto the shore I greet you.
I heal you.
I’m the tears that run down your cheeks and release you.
I follow you.
From the lily ponds to the mountain lakes I’ll be there with you.
I forgive you.
When you hurt me I know you don’t mean to.
I love you.
No matter your color, species, gender, size, ethnicity, attitude, orientation, religion, or
beliefs.
All I ask in return is that you love me too.
– Sincerely Water

Contest winner Samantha Willingham

Water is Life by Sophia Bertholdi

Water is life.
Sustaining all living creatures.
It belongs to all beings and is a gift from our Heavenly Father.
A vital resource deserving of
respect and in turn ensures longevity to those who respect it.
Water encompasses all cultures and religions. Providing healing and cleansing of sins.
Water washes away sorrows and tears.
It refreshes and enlightens.
It is ancient and wondrous.
Calm and raging.
The Navajo regard water as Sacred,
Preserving mankind.
Mankind has taken it for granted.
Abusing its generosity — taking more and more.
We have violated this sacred resource.
Humanity has a chance to redeem itself.
To give back and preserve life-giving water.
The time is now.

Contest finalist Sophia Bertholdi

Water is our source of life by Bobby Brooks

Water is our source of life.
Water is our everything.
Water is God’s creation

Water nourishes us and protects us
Water heals our mind and body
Water is our everything
Without water we are nothing

We must protect water like it protects us
Water forgives us for our sins.

Water is the source of happiness and a good relationship with God.

Water is our everything.

Contest finalist Bobby Brooks

Water Poem by Michaela Lamb

Water is what many need,
From watering the plants to feeding the bees
But most of all our thirst goes away,
When we wash all our troubles away
With that crystal clear water we have always had,
What will we do if it ever goes bad?
The water is used for fun times and smiles
But what happens when it goes away for a while?
We come back to find the water we still have
Just waiting for us like we had
Don’t waste our water, it’s what we love
Keep the water clean for generations above

Contest finalist Michaela Lamb

What do you see? by Bella Stevens-Byrd

Close your eyes and think of water with me

What do you see?
Water is life-giving
Take that from me

but what I see and what you see is very different indeed

I see rivers running strong
I see lakes full in places they belong
I see kids playing in pools

I see girls getting hit with water balloons and hearing “boys rule”

I see dogs drinking from their bowls
I see babies on beaches filling holes
I see a woman drinking a bottle after a run
when I think of water I think of fun

World of Water by Stephanie Tuck

How often do you take a shower or turn on the tap without thinking about it? Most likely this happens every day. Do you ever just stare at the water and think about its existence? Whether we realize it or not, water is the main reason we are able to survive on our planet, Earth. We often ignore or forget how water impacts our lives in so many different ways.

When I was younger, I thought that the flavor of water was based on its temperature, so that made me wonder what water temperature tasted best. My eight-year-old self decided to run an experiment to find out for myself. I took five different samples of water at different temperatures and tried each without knowing which was which. To my surprise, my favorite water was the slightly cold, iced water, and now that is what I almost always drink. After running this experiment, I started to realize how much water I consume a day and how without it,  nothing would be alive.

Water has been on our Earth for about 3.8 billion years, and throughout this time, it has been life-giving. Humans were able to evolve because of the function of water and every organism on this planet requires water to live and breathe. Even the dinosaurs drank and lived off of water. We need water to breathe every day and it provides homes for so many sea creatures.

Water is not only essential, but it is also a symbol of life. In the Catholic Church, the
Sacrament of Baptism using water, gives us new birth into the Holy Spirit as both children and adults. Water also signifies purification and cleansing. It cleans our bodies while also bringing us to a healthier mindset. It not only plays a huge role in the Chritian religions, but also in Animism, Hinduism, Buddhism, and Islam. It is a holy symbol and allows us to use it in our
lives. In the Indian culture, divine water is used in temples and consumed during worship rituals. In other places of India, people swim in holy rivers to wash away their sins. In the Hindu religion, the Holy River Ganges is a symbol for purification of the soul and rejuvenation of the mind.

Billions of creatures depend on water to survive and live. Without water, life could not exist on our beautiful planet called Earth. In conclusion, we need to protect and preserve our water as much as possible because of the major role it plays for us, and our world.

Contest finalist Stephanie Tuck

Eating Healthy with Immune-Boosting Foods

By Lisa Núñez-Hancock, Culinary Arts Instructor

Lisa Núñez-Hancock teaches a cooking class at Avant Garden

During these times of disease, it is important to find ways to keep your body healthy. Sleep, lowering stress levels, exercise in nature and eating healthy high-fiber foods are all ways of maintaining a healthy immune system.

Over the last decade, scientists and research have uncovered just how profoundly our microbiota (aka gut bacteria) is wired into our immune system, our metabolism, our central nervous system and even our brain. The microbiota is a complex organism, one that I have a particular passion for understanding.

In this brief article I want to focus on plant-based, fresh foods that will assist you in maintaining a strong and well-functioning immune system. It is my belief that instead of spending a lot of money on expensive supplements and industrial, laboratory-produced products, we should focus on natural foods in their most basic, least expensive, and most easily accessible form. In the simplest terms, our microbiota thrive on fiber and the resulting carbohydrates that derive from plant material.

Our gut microbes thrive on dietary fiber found in plants, such as vegetables, fruits, whole grains, nuts, seeds and legumes, according to research from the Stanford University School of Medicine at The Sonnenberg Lab.

There are numerous natural, fresh foods that researchers tell us are beneficial to boosting our immune health through feeding our microbiota.

Cruciferous Vegetables, also known as brassica oleracea, are packed with vitamins A, C and E, as well as fiber. Studies, such as those referenced in this blog post, indicate that vitamins C and E act as powerful antioxidants that help to destroy free radicals and support the body’s immune response. Cruciferous vegetables include Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale and Kohlrabi.

Leafy Green Vegetables are yet another source of varied nutrients and fiber. Those include Spinach, Micro-Greens, Watercress, Arugula, Swiss Chard, Beet and Turnip Greens.

I can’t sing the praises of Mushrooms enough. I encourage you to research them on your own. In a study conducted at the University of Florida’s Institute of Food and Agricultural Sciences, researchers found evidence of increased immunity in participants who consumed shiitake mushrooms daily. Not only do they fight inflammation, they are also anti-bacterial, anti-fungal and anti-viral. There are medicinal ones and culinary ones (and of course poisonous ones) Some immune-boosting culinary varieties include Shiitake, Maitake (aka Hen of the Woods), Enoki, Oyster and Lions Mane.

I want to recommend three local sources where I get both my culinary and medicinal mushrooms. IntregiTea in Vallejo, and my new BFF’s at E & H Farms, as well as all those great folks at Far West Fungi! We are so lucky to have these resources in our “neck of the woods.”

We are all lucky to live in California, with beautiful thriving citrus crops. We all know Citrus is a source of important immune boosting vitamin C and fiber, both important to healthy immune functioning. These can include Oranges, Lemons, Limes, Grapefruit, Tangerines and Clementines.

Some additional immune-boosting foods include Garlic, Turmeric, Ginger, Almonds, Red Bell Peppers, Papaya, Kiwi, Pomegranates, Sweet Potatoes, Sunflower Seeds, Miso and Wheat Germ.

Variety is the key to proper nutrition. Eating just one of these immune-boosting foods won’t be enough to help fight the flu or seed your microbiota with enough diversity to fight chronic diseases, even if you eat it regularly. Pay some attention to serving sizes and recommended daily intake so that you don’t get too much of a single nutrient, and too little of others. That may sound complicated, but trust your gut, so to speak.

Before the COVID-19 outbreak I had scheduled a September workshop on the microbiome with probiotic foods for good gut and mental health to be taught in collaboration with a mental health professional. I am presently taking a UC Berkeley course online that among other food-related topics, deals with the latest research in the realm of microbiota. So, hopefully in some context I will be able to bring this information and recipes to the community in the future. I’ll also be addressing fermented foods and their probiotic properties, as I have done in past workshops. If this is an interesting topic to you, I highly recommend the work of Erica and Jason Sonnenburg out of Stanford University — my heroes in the microbiota field.

Again, I can’t stress the importance of natural homemade probiotics and good gut health. But that is an article/workshop for another day.

Immune-Boosting Broth

Here is my recipe for an immune-boosting broth that can be used by itself, or as a base for soups, stews and sauces.

1 cup of greens (Kale, Spinach and/ or Watercress)
1 cup sliced mushrooms (Shiitake, Oyster and/or Enoki)
1 peeled red onion, quartered
1 peeled shallot, halved
2 garlic heads, unpeeled and cut horizontally
1 fresh ginger piece, (thumb-size) peeled and sliced
1/2 cup thinly sliced radishes
1 jalapeño, (hot) thinly spiced
4 sprigs each of fresh sage, basil and thyme
2 Tablespoons extra-virgin olive oil

2 Tablespoons apple cider vinegar and/or fresh lemon juice
1/4 teaspoon sea salt or to taste

In a dutch oven or stock pot combine all the ingredients (see options below) and add 3 quarts of water. Cover and bring to a boil. Reduce the heat to a gentle simmer and cook 20-30 minutes or until the flavors are blended.

Personally, I like to eat everything in this pot, but that may not appeal to everyone.

Here are some options:

  • Instead of cooking them, add raw radishes and sliced jalapeños as a garnish when serving.
  • Remove sprigs of herbs and squeeze garlic out of heads, discarding the husk before serving.
  • The broth can be completely strained, but it seems like such a waste to discard these veggies and all their immune-boosting nutrients and fiber.
This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding food, nutrition, supplements and other dietary decisions. 

Splendid Strawberries!

Photo: Unsplash

Turn your seasonal strawberries into a full brunch experience with these two recipes: Salad with Basalmic-Glazed Strawberries and Goat Cheese and Easy Strawberry Refrigerator Jam

Salad with Balsamic-Glazed Strawberries

Ingredients:

20-24 large, ripe strawberries (about 4 cups trimmed and quartered)
6 T. good quality Balsamic vinegar
6 T. packed brown sugar
1, 5-oz. clamshell mixed salad greens (spinach, mesclun, etc.) or 2-3 bunches fresh greens
¼ small red onion
8 oz. goat cheese
½ c. pine nuts
Olive oil, as needed (around ¼ – 1/3 cup)
Kosher salt
Freshly ground black pepper

Pre-heat oven to 350°.

Trim strawberries and cut into quarters. Place in a heat-proof bowl.

In a small, heavy saucepan, heat vinegar and brown sugar over medium heat, stirring, until sugar is dissolved, and simmer for a few minutes until starting to thicken. (Spoon some vinegar out of the pan, and put it on a cool plate. If vinegar moves like honey or maple syrup across the plate after cooling down, it’s ready). Remove pan from heat and drizzle vinegar over strawberries, tossing to coat. Cover with plastic wrap, and allow to sit at room temperature for 30 – 60 minutes, stirring occasionally while juices form.

While berries are resting, place pine nuts on a dry sheet pan and toast in a 350° oven until golden brown. Check after the first 5 minutes and keep a close watch so they don’t burn.

Slice the red onion into paper-thin slices. Add the onion to the greens in a large bowl. Taste the strawberry mixture. Drain some juice out and add olive oil as needed to form a vinaigrette. Season with salt and pepper, then toss greens with the vinaigrette.

Slice goat cheese with dental floss or a very sharp knife. Place cheese on top of greens, grind black pepper atop goat cheese, top with strawberries and sprinkle with pine nuts. Serve immediately.

Serves 6-8.

Download a printable version of the recipe here

Easy Strawberry Refrigerator Jam

Ingredients:

1 ½ lbs. strawberries, hulled and cut into ½-inch pieces (3 cups)
1 cup sugar
3 T. lemon juice

Place a metal spoon in the freezer to chill.

Combine strawberries, sugar and lemon juice in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium. Mash the berries with a potato masher (or similar tool) until fruit is mostly broken down. Simmer vigorously until fruit mixture thickens and a spatula leaves a trail that does not fill in immediately, 15-25 minutes.

To test for proper thickness, remove saucepan from heat. Dip chilled spoon into jam and allow to run off spoon. Jam should slowly fall off spoon in one thickened clump. If jam is runny, return to medium heat and simmer for 2-4 minutes before retesting.

Transfer jam to clean jar and let cool completely. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.

Makes about 2 cups.

Download a printable version of the recipe here

Learn how to make these recipes by watching the cooking class below