Purple Hull Peas

OMG!  I'm not prone to use texting expressions since I'm not a big texter, but this was my reaction walking through my local farmer's market Friday morning when I passed by a table with small trays of purple hull peas marked $4.00.  At most there were enough peas, still in the shell, to provide two small servings once cooked.

The reason for my shock is that I had just picked and shelled my own purple hull peas the night before.  Based on these prices, I had easily produced more than $20 worth of peas in one picking from my two 10' rows....and I was only on my second of what will likely be at least three if not four major pickings.  My crop cost me less than $1 total to produce, since I had saved the seed from last year's planting (just another great reason to plant heirloom vegetables) and only used about 1/2 gallon of natural fertilize when I planted.  Purple hull peas are one of the most economical vegetables one can include in their garden.

And they are also one of the easiest to grow vegetables as well.  Simply prepare a shallow row.  I turn my hoe at an angle and drag it down the bed to create two furrows a few inches deep and about 2' apart (my beds are 4' wide).  I then spread a light layer of my favorite dry natural fertilizer down the row, Epsoma Vegetable Fertilize, followed by dropping the seeds about 3 inches apart.  Use the hoe to go back and lightly cover the seeds.  I always plan to plant my beans and peas just ahead of a rain, but if that's not possible, then water the rows to ensure the seeds are thoroughly soaked or soak the seeds in a small container for about 15 minutes before planting them. Do not oversoak as the seeds will rot.  Also do not plant if there are several continuous days of rain forecasted, or if it's not at least 3-4 weeks after your last frost date in the spring and your ground has warmed.  Purple hull peas are a southern pea and cannot take cold weather or frost.  My last frost date is April 15th, and I usually don't plant until mid-May.

Once the plants are about 6" tall you will want to thin them to about 6" - 12" apart.  Thinning is so hard for me because I just can't bear to pull up a good plant, but I assure you it is necessary in order to maximize your production.  Peas planted too thickly don't allow the blooms the be exposed and pollinated well.  Trust me, I learned this lesson the hard way years ago.  Now I dutifully thin all my peas and beans no matter what.  Leaving them at 6" - 12" still results in very thickly planted peas so that once they are about half way mature they will be bunched thickly together in your rows or beds, thus eliminating future weeding.

About 60 days after planting, you'll be ready to start picking, shelling and eating.  Again, purple hull peas are your friend in that they are soooo easy to pick.  They grow up about 18" in the air on stocky stems, rising above the foliage.  Usually there are 3 pea pods to a stem, resembling those twirly bird hats we used to have as kids.  When the pods have changed color from green to a speckled green/ mostly purple color, they are ready.  If you miss them at this stage and they turn a dark purple, don't fret.  It just means you missed them at the tender, moist stage and will now just have to cook them a bit longer since they have gone on to the dried stage. 

I usually leave 20 or so on the vines near the end of the season to intentionally dry so that I can use them for the next year's planting.  After shelling, simply lay them on a newspaper indoors for a few days until they are completely dry, then place them in a jar and store in a dark cool place until the following year.  Or, if you live in an area like I do, where the frost date isn't until mid-October, make a second planting in late July to early August to extend your season and double your pleasure.

This is one vegetable I urge you strongly to try.  Purple hull peas are economical, easy to grow, and delicious.  What could be better.

Featured Recipe - Purple Hull Peas

Although some people compare purple hull peas to black eye peas, they are not the same.  Purple hull peas are deliciously tender and sweet, and are so easy to cook.  I now prefer them over pinto beans for both taste and ease of cooking. 

Simply wash your peas thoroughly to remove the extra "skin" that you will see floating in the water.  Fill your pot with one part peas to four parts water (i.e. one cup peas/four cups water to serve 2 people).  Add @ 1 tablespoon light virgin olive oil.  You can substitute canola or vegetable oil if you choose.  Bring to a rapid boil, then reduce heat to medium and tilt lid on the pot to allow steam to escape.  Keep a close eye on the peas, checking them every five minutes or so since they will absorb the water quickly and boil down.  Add more water as needed to keep about 1" of water above the peas at all times.  You will want this "pea juice" to pour over your cornbread.  After about 20-25 minutes, check the peas by removing a few and, after cooling, taste them to see if they are tender.  At this stage, add 1 teaspoon salt and 1/2 teaspoon black pepper.  Serve with cornbread, chow chow, and sliced onions.  Enjoy! 

Heirloom Green Beans

Green beans are one of the easiest heirloom vegetables a gardener can grow.  They require little effort to maintain, since the beans crowd out weeds and do not suffer from pest destruction that many other vegetables are susceptible to.  If you have alot of Japanese beetles the beans will be a favorite for them, but usually they don't cause irreparable harm and actually draw them away from other weaker plants.

Two of my favorite varieties are Kentucky Wonder (since I'm a Kentucky native, go figure) and Bush Blue Lake 274.  Depending on the size of your garden and your desire for summer long eating, versus canning and preserving, you might want to consider one...or even better...both.

Kentucky Wonder beans can be grown in just about all parts of country since they are a very short maturing bean...around 63 days from planting.  They are also resistant to most diseases that affect beans, like rust disease, and can withstand extremes in temperatures and moisture.  As a "pole" bean, they need to be staked or grown on a trellis.  One of my favorite ways to stake them is to visit a nearby creek that has cane poles (you know, the kind you used as a kid for fishing) and cut at least 4 poles per hill 6'-8' tall.  If those aren't available to you, most home improvement and garden stores carry them as well.  Push them in the ground to form a tee-pee, tie off the top sturdily, then plant a ring of 4-5 seeds at the base of each pole.  This makes great use of vertical space in small gardens and can yield enough for a family of four to eat all summer with just 3-4 tee-pees.  And because they are pole beans, as long as you pick them regularly starting when the beans are about 6" long, you'll have fresh green snap beans for weeks on end. If you just can't wait, pick them at about 4" long and steam whole for a really tender treat.

Bush Blue Lake are just what their name implies, a "bush" bean.  These are a common favorite among gardeners using more traditional size and methods of gardening and can also be grown virtually anywhere.  Each bean bush will grow about 1 1/2 to 2' tall, do not require staking or trellising, and produce an abundance of beans within about 58 days of planting.  This makes bush beans ideal for those wanting a large quantity of beans at one time to can or freeze.  Two 10' rows of beans planted 6" apart (see picture above) and fertilized heavily have provided enough for me to freeze 8 pints, plus cook at least that many pints fresh, thus far this summer.  Based on the blooms still intact when I last picked a few days ago, I would expect to get at least one more good picking in the next week before the heat of August takes it's toll.  And, because our average frost date in middle Tennessee is October 15th, I'll still have time to plant them again for a second harvest in late September! When picked at about 6" long, these beans are also stringless, which makes snapping a snap!

Featured Recipe - Peaches & Cream

This recipe is so easy you have to try it.  Your friends will think your a gourmet cook...you'll know better!

Peel and slice one peach in a small dessert bowl per person
Sprinkle lightly with @ 1/2 teaspoon of sugar or to taste
Pour chilled evaporated milk (canned milk) over the peaches until half covered
Top with a dollop of whipped cream (optional)
Serve!

Note:  If you use the 2% variety of evaporated milk, this is not only a delicious dessert, but a low fat, healthy one too.

Southern Peaches

I have to groan everytime I see my grocery store sale paper advertising fresh southern peaches from Georgia.  Not to take anything away from Georgia orchards, but why would I want to buy a peach that was picked at least several days to a week earlier, before it's peak of ripeness, when I can visit one of our very own local orchards or farmer's markets. 

A few miles from where I grew up is a family owned and operated orchard that has been producing fresh peaches, apples, pumpkins and more for over 40 years. Jackson's Orchard in Bowling Green, KY offers over 15 varieties each of fresh peaches and apples each year, all hand picked at the peak of freshness and sold directly at their farm store as well as several farmer's markets locations.  Peaches are generally available from late June through Labor Day, Mother Nature willing!

All of the varieties are delicious, but I prefer the "freestone" varieties such as Red Haven, Contender or Glowing Star for the ease of removing the stones (seeds) inside for cooking, canning and fresh eating.

Not only do you get to experience truly fresh picked sweet and juicy peaches that are unmatched by those in the grocery, but your family can enjoy a wonderful field day or picnic at most orchards as well.  Many offer tours, special events, classes, demonstrations, and special programs for the kids.

I would strongly encourage you to take the time to find a local orchard in your area.  Your efforts will be well rewarded.

Featured Recipe - Cukes & Toms

2 cucumbers peeled and diced (I prefer Boston Pickling)
1 large tomato peeled and diced (I prefer Brandywine)
1 small/medium onion peeled and diced (I prefer Super Sweet Texas)
3-4 tablespoons italian dressing, enough to coat the veggies but not drench them (your favorite, but the fresh ones in the produce section are best)
pinch of salt to taste

Combine all these in a bowl, cover and chill in the refrigerator for a few hours before serving to allow the veggies time to marinate in the dressing.  Serve as a fresh side to burgers, sandwiches, or any meal.

Cukes & Toms Time

After a hiatus to complete some much needed landscaping renovations, I'm back to blogging again.  And just in time to start discussing some of my garden favorites that are starting to bear.

A southern favorite at the dinner table this time of year is "Cukes & Toms".  Fortunately, even with the extreme heat and rain we've had in southern middle Tennessee this year, my cucumbers have held out to produce a pretty good bounty.  My favorite is the old standard Boston Pickling cucumber.  It's a variety that traces it's roots back to around 1883, that was "improved" in the 1950's to withstand mosaic wilt and other modern day diseases.  It is still considered an heirloom and is open pollenated, so that makes it a must have in any heirloom garden.

It matures at about 6" long and the vines bear heavily.  I usually plant no more than 8-10 plants each year that I trellis up page-wire fencing. This is sufficient to can a dozen or more pints of my favorite bread and butter pickles, plus provide fresh eating for weeks on end in salads or as Cukes & Toms (see featured recipe).  I hope you will give this one a try.

Return of the Victory Garden

As I drive through my neighborhood and see numerous new raised beds and tilled gardens that weren’t in place last year, I can’t help but think about the stories I’ve heard from some of my elder family members about "Victory Gardens". Although Victory Gardens were wide-spread during the World War I and II era, many people today have never heard of them.

Victory gardens were vegetable, fruit and herb gardens that were grown to help feed and support families so national resources could be devoted towards the war efforts. Many farmers were called away to fight in the wars and agricultural factories diverted to producing war supplies, resulting in drastic shortages of food and driving up prices immensely. Sugar, milk, butter, cheese, eggs, coffee and canned goods were all rationed due to extreme shortages. The need was so great, that in 1917 a National War Garden Commission was formed to promote gardens as a way to not only feed families, but to also lower the cost of food to feed troops…thus instilling a national sense of patriotism associated with gardening. It is estimated that more than 20 million Americans, mostly women, planted "Victory Gardens", including Eleanor Roosevelt’s Victory Garden on the White House lawn.

Posters with slogans such as "Sow the Seeds of Victory, Plant and Raise Your Own Vegetables" and "Your Victory Garden Counts More Than Ever" were distributed throughout the country. Everyone from city dwellers to suburbanites to those living in the country were encouraged to plant and grow as much food as possible. Magazines such as the Saturday Evening Post published stories teaching people how to grow and preserve their own food. Over 315,000 pressure cookers were sold in the U.S. in 1943.

Public lands, including parks and vacant lots, were turned into gardens in an effort to publicize and promote the "war garden" effort. Only two of those still survive today, the Fenway Victory Gardens in Boston and the Dowling Community Garden in Minneapolis. Others included the Golden Gate Park in San Francisco and Hyde Park in London. Gardens were planted on apartment rooftops and front lawns – virtually anywhere there was vacant space available. Neighbors pooled resources and formed food cooperatives to grow and share food together. The Department of Agriculture estimated that approximately 10 million tons of food was grown during the Victory Garden years.

Gardens are re-emerging today as more people desire to be self-sufficient, eat locally grown food, and strive to save money as food prices soar. While they might not technically be "Victory Gardens", modern day gardeners no doubt share many of the same feelings as their predecessors…a sense of pride, independence and empowerment in providing food for families and neighbors alike.

One of My Favorite Fresh Garden Recipes - Turkey Lettuce Wraps

One of my favorite restaurants serves a wonderful appetizer called Lettuce Wraps. Unfortunately, this restaurant is about an hour away, so I don't get to visit it as often as I'd like.  Thanks to my garden and an online recipe I found and modified to suit my taste buds, I get to enjoy this treat all summer long.  I hope you enjoy it too.  Please note:  T = tablespoon, t = teaspoon

Turkey Lettuce Wraps

1 T olive oil
1 t minced garlic
1 - 2 T diced green peppers (or chiles if you prefer more heat)
1 t ground cumin
1/4 - 1/2 t chili powder (depending on your spiciness preference)
2 T fresh lime juice (@ 1/2 lime squeezed)
1 1/2 lb ground turkey
1/2 t salt
1/2 cup thinly sliced green onions
1 bunch cilantro (or 1 1/2 t dried - divided)
2 large heads romaine lettus or bibb lettuce

Heat oil over medium heat, add minced garlic and diced peppers for @ 1 minute.  Add cumin and chili powder, cook 1 minute, add turkey, salt, cook over medium/high heat 5-6 minutes until cooked thoroughly.  Add sliced green onions, cook 2 more minutes.  Turn off heat, stir in 1 cup fresh cilantro (or 1 t dried).

Salsa for Lettuce Wraps

2 medium avocados diced
1 1/2 cup finely chopped tomatoes
1/4 cup finely chopped cilantro ( or 1/2 t dried)
2 T lime juice (1/2 lime squeezed)
2 T olive oil
@ 1/2 t salt to taste

Combine all incredients and spoon over turkey mixture served in lettuce leaves.

ENJOY!

Homemade Strawberry Jam

Nothing taste better than homemade.  And it can be a very affordable way to provide your family with high quality, nutritious food.  It's amazing to think that the berries I bought on Friday, grown locally without the use of pesticides or other chemicals, were on the vine just the day before.  It doesn't get much fresher than that.  And making homemade strawberry jam couldn't be easier.

My favorite recipe is to simply follow the instructions for "cooked jam and jelly" provided in the box of 100% Natural Sure Jell. If you don't have a water bath canner, just use a large stainless steel stock pot.  I used just over half of the gallon of strawberries I purchased at the farmer's market (@ 5 pints), washing, capping and crushing them with a potato masher.  Aside from the Sure Jell, the only other ingredient required is approximately 4 lbs of sugar (note: for diabetics, there is a sugar free version of Sure Jell).  Within 20 minutes I had 9 1/2 half pint jars of jam that cost me less than $1.25 per jar.  Compare that to store bought organic jams at $4 or more and the savings quickly add up.  My friends love these as a gift...I'm sure yours will too.

It's Strawberry Time in Tennessee

May brings some of the most wonderfully delicious strawberries to Tennessee.  As I visited my local farmer's market last Friday I was lucky enough to get 1 gallon of strawberries for $12 (see next post how I used them to make strawberry jam for less than $1.25 per half-pint).  Now I know many people might think that sounds like a lot of money, but you have to consider the time, resources and risk...yes, risk...involved with being a strawberry farmer. 

I purchased my berries from a booth run by Valley Home Farm in Wartrace, TN.  The co-owner of this family farm was working the booth that morning, so I took the opportunity to find out a bit more about their operation.  She shared with me that since late March they had been working 15 hour days.  With nighttime temperatures falling into the high 30's and low 40's they have to go out into the fields throughout the night to check field temperatures.  They have to use special protective frost blankets to shield the strawberries as they start to bloom or the crop can literally be lost on one cold night.  I commented to her that the lecturer at my Master Gardener class had said it cost about $10,000 per acre to grow strawberries...which was astounding to me..but she said it was actually more. 

If you've never visited a strawberry farm you might be surprised to see all the special preparations and work that goes into producing them.  It starts in the fall with using special equipment to build the raised beds and put down black plastic mulch sheets to cover them.  There are holes about every 6 inches that strawberries will have to be hand-planted into.  Underneath, a drip irrigation system has to be installed to carefully monitor and dispense just the right amount of water to grow the plump, juicy strawberries we all love.  If Mother Nature cooperates, then by mid-April the berries begin to ripen, and run for about 6 weeks. One bad winter or a late spring frost and the entire crop can be lost.  When it's berry picking time pickers must be hired to hand pick each and every berry or some farmers choose to offer "pick your own" at a reduced price.

So the next time you look at a beautiful package of strawberries, I hope you appreciate the labor of love and tremendous investment that farmers put into growing these wonderful fruits.  And remember, please support your local farmers...they support you.

My First Blog

Preferring the simple life over the fast paced, high tech rat race of today has always been a way of life for me.  Although my "day job" demands I use computers and sophisticated technology, my heart belongs to nature and the great outdoors.  As I see more and more of the "old ways" of living slipping into oblivion I long to return to my roots and revive some of the tried and true, self-sustaining, pure and simple ways of living that I learned in my youth.  In particular, my passion is growing and preserving heirloom vegetables, free of chemicals, in my ever expanding urban homestead.  My guiding belief is that if my grandmother didn't grow it or use it, neither will I. 

I also love to visit the local farmer's market each week for those items I don't grow myself in order to support my friends and fellow farmers who share my passion for living a more natural life.   Of course, living this way is self serving as well...I get to enjoy some of the freshest, tastiest and healthiest foods imaginable.  If you've never eaten a true heirloom tomato, like a large slice of Brandywine on a fresh grilled burger, then you've missed one of the greatest joys of summer. When I was a child, I remember making "tomato sandwiches"...I didn't even need the burger!

As I continue this blog, I hope to share with all of you my passion for good food and encourage you to consider growing an heirloom vegetable garden of your own.  I'll be sharing with you my tips and strategies that I learned over the past 40+ years from country farmers, the Amish, and, of course...my grandma.  I hope you'll join me.