Baked Sweet Potatoes with Mushroom Gravy

January 26th, 2017

Sweet Potatoes with Mushroom Gravy

As you may have read before, Noel’s sweet potato harvest produced almost 125 pounds of edible roots.  He planted the same number of plants (18) that he has for the last several years but we had such significant rainfall throughout 2016 that the potatoes grew bigger, therefore increased our total poundage.

With that being said . . . we have a lot of sweet potato eating to do.  Since sweet potatoes are, well . . . sweet, I like to counter balance them with something savory.  This time I made a mushroom gravy. Here’s a link to a previous post on vegetarian gravy methods.   I also add other veggies to the gravy, such as baby bok choy or chopped collards.

Bake your scrubbed and fork pierced potatoes at 400 degrees until soft all the way through. Check with a fork or knife. Baking time depends on the size of the potato. Larger ones take about an hour. I start checking after one hour and at fifteen minute intervals for the big ones.  They can take an hour and a half or more.

Mushroom Gravy

Mushroom Gravy Ingredients:

2 T. unbleached flour

2 T. nutritional yeast

Dry roast/toast the flour and nutritional yeast  in a preheated (to medium) cast iron frying pan stirring constantly for 5 minutes.  Set aside.

2 T. olive oil

1 shallot, minced

1 clove garlic, minced

1/2 tsp. dried thyme or 1 tsp. fresh if you have it

2 cups sliced button or cremini mushrooms

2 oz. dried shiitake mushrooms, soaked and chopped or use fresh (I had 8 dried mushrooms)

1 T. tamari

1 T. liquid aminos

2 cups water (I used the shiitake soaking liquid plus enough water to make 2 cups)

Alternatively, use 2 cups vegetable broth and skip the tamari and liquid aminos.

Sauté shallots and garlic in olive oil for 2-3 minutes.  Add mushrooms and thyme and cook for another 5-10 minutes.  Blend the 2 cups liquid with the tamari, liquid aminos and  flour nutritional yeast mixture.  Pour over mushroom sauté and cook until bubbly and thickened.

Serve your gravy over a baked sweet potato and dig in!

 

Talking and Writing About Gardening

January 24th, 2017

CobraHead Weeder and Cultivator

I started CobraHead to sell a tool I designed. I was quite sure my tool would be a help to a lot of gardeners. Since then, sales have proven what I knew when I started, the tool was a good one. Supposedly it was Emerson who said, “Build a better mousetrap and the world will beat a path to your door.” I can assure you Ralph got it wrong. You can have a great product, but you have to sell it and sell it hard before anyone will even know it’s out there.

CobraHead Logo

 

 

Fifteen years into our CobraHead venture it’s obvious no one would know anything about the tool if I didn’t become a marketeer to extol its virtues to the public. Word of mouth happens, but it’s way too slow. You have to fuel the fire. There is so much noise out there and so many people claiming, just like me, that they’ve got something people need to buy. Selling is actually the most time consuming part of the business. Fortunately, I was a salesman before I started the company, and I‘ve learned a whole lot about marketing since we first launched.

Magazine Ad

 

We’ve chosen a relatively low key approach to marketing our company. Print advertising hasn’t been our best venue. We don’t do a lot of it. We’ve found many lower cost tools to get our message out. Maintaining a blog is quite inexpensive. Talking about gardening at trade shows and garden conferences can cost almost nothing and I often get paid for doing it. And while I almost never talk about my tools directly, the association and connection to our company through blogs and public appearances strengthens the perception that I’m a gardener who walks the talk.

The CobraHead Blog

Very early into our history, we found out about a group called the Garden Writers Association. We began attending their conferences with the specific purpose of getting tools into the hands of garden writers with the hope they would like the tool and mention it in their articles and talks. That has proved to be our most successful method of gaining publicity, but attending the conferences also taught us about writing and presenting. Now, while I hardly consider myself a garden writer, I really am one. It’s just not my full time job.

PowerPoint Slide Show

While I’m not on the speaker’s circuit, I’ll be giving three talks on gardening at our favorite garden show, the Madison Garden Expo, coming up in February. I’m talking about growing garlic, growing sweet potatoes, and the raised bed method of gardening that I employ. In none of these talks do I hard sell my tools, but they do generate sales for us at the show and after.

Facebook Page

Social media is the newest selling tool out there and it can be low cost. We maintain a Facebook page, but so far, Twitter, Pinterest, and other such venues are yet to be explored. It probably will be a while before we jump in with those.

Promoting CobraHead has taught me a lot about marketing and certainly has improved my gardening knowledge just by being associated with the garden industry and trying to figure out ways to become a stronger part of it. I’ve met hundreds of people in the industry and many of them are, like me, trying to show others the value of gardening. I’ve learned a lot from them.

CobraHead Weeder and Cultivator Chosen for the Top 8 Manual Weeders of 2017

January 16th, 2017

The CobraHead Weeder and Cultivator was chosen by Ezvid Wiki as the #2 garden weeder for 2017. That means we are #1 small hand weeder since their #1 selection is a stand up weeder for weeding the lawn.

Here’s the link: https://wiki.ezvid.com/best-manual-weeders

Oven Roasted Root Vegetables

November 18th, 2016
Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

We had a late harvest of turnips and radishes, more than we could eat raw, so we included these in a roaster full of vegetables.  I’ve not cooked with radishes much so this was something different for us.  I’ve listed the veggies that were in this mix but you can use whatever you have.  Everything came from our garden except the olive oil, rosemary, salt and pepper.

Recipe:

1/4 Cup Olive Oil

1 Crushed Clove Garlic mixed with 1/4 tsp. Salt

Potatoes – 1 large, cut in wedges & several small baby potatoes

Sweet Potatoes – 1 peeled and sliced

Cabbage – 1 small head cut in wedges

Carrots – 2-3,  cut in quarters

Turnips – 3-4,  cut in quarters

Radishes – 4-5,  cut in halves

Onions – 2-3,  left whole if small, cut in half or quarters if larger

Shallots –  3, left whole

Garlic – 5-6, peeled, left whole

Sage – 1 tsp. crushed

Rosemary – 1 tsp.

Thyme – 1 tsp.

Parsley – 1/4 cup freshly chopped (garnish)

Salt – to taste

Pepper – to taste

Crush 1 clove of garlic and mix with salt in a large mixing bowl.  Let stand for at least 10 minutes while preparing the rest of the vegetables. Mix in the olive oil, sage, rosemary, thyme, salt and pepper.  Toss in all the veggies and mix with a spatula until all are coated in the oil mix.  Place in a well oiled roaster and cover.  Bake for about 1 hour in a 400 degree oven.  Stir the veggies halfway through the baking time.  Check for doneness, toss with the fresh parsley and serve.

 

Late Fall Planting of Wine Cap Mushrooms

November 15th, 2016
Wine Cap Mushrooms

Wine Cap Mushrooms

Wine Cap Mushrooms (Stropharia rugosa annulata) are considered one of the easiest mushrooms to grow. Easy to grow, but highly prized, Wine Caps are noted for both their large size and excellent taste. Wine Caps are not often found in stores because of their fragile nature. This is my first attempt at growing them. As with the shiitake mushrooms I’ve grown for many years, my Wine Cap stropharia spawn came from Field and Forest Products, Inc., Peshtigo, Wisconsin. http://www.fieldforest.net/ If you want to know anything about growing mushrooms and want buy the products you need to grow them, check out Field and Forest. We highly recommend them.

Wine Cap Spawn

Wine Cap Spawn

Wine Caps are often grown on wood chips. Yields with wood chips are larger and longer lasting, but growing on straw is fast and easy. Field and Forest sells Wine Cap spawn in 5.5 lb. bags, which they recommend for a fifty square foot planting using one small square bale of straw. I doubled that and planted two 5.5 lb. bags.

Shady Spot Prepared for Planting

Shady Spot Prepared for Planting

A shady area with good soil surface contact is recommended for planting beds. The ground should not be covered with sod or other materials that might keep the mushroom spawn from interacting with the soil. We had an excellent spot on the edge of the woods where the grass never gets established and was showing some bare soil, anyway. It was easy to scratch up a 10 foot by ten foot bed.

Soaking Weighted Down Straw Bales

Soaking Weighted Down Straw Bales

The straw should be of good quality, and relatively weed free. It needs to be soaked under water for three to six days. I had a big stock tank that worked perfectly for this. I soaked three straw bales (just to be safe), although I only ended up using just two bales. I had to weigh down the straw bales with blocks and rocks. Without the weight, the bales would float and not soak up the water in a short time period.

Bagged Spawn

Bagged Spawn

Here’s a picture of the two bags of spawn. Field and Forest has developed a breathable bag that allows the spawn to remain fresh and viable without refrigeration for up to two weeks. If not used immediately, the spawn can be refrigerated for up to six months. The spawn breaks up easily. I just put the contents of the bag into a large bowl and crumbled it by hand. After it’s all broken up, it looks like brown sugar.

First Layer of Straw

First Layer of Straw

I laid down about one inch of wet straw. Working with wet straw is really sloppy, so boots and old clothes are highly recommended. On top of this straw I scattered as evenly as possible the contents of one bag of spawn. Then I added another couple inches of straw and scattered the second bag of spawn on top of that.

Finished Planting

Finished Planting

I covered the second layer with a final cover of about three inches of straw, which used up all of two bales. I blocked the whole pile up neatly and were not winter coming soon, the job would be done. In warmer weather I could expect some mushrooms in just a few weeks.

Wine Cap Straw Pile Mulched with Leaves

Wine Cap Straw Pile Mulched with Leaves

The cold weather will slow things down and the mushrooms shouldn’t show up until spring. To keep the pile wet but not soaked, I mulched the bed with about six inches of leaves.

Wine Cap Harvest

Wine Cap Harvest

If all goes well, we can expect a huge harvest soon after warm weather returns. Field and Forest Products, Inc. also kindly provided the three pictures of wine caps, as we won’t have any to show until next spring.

Wine Caps

Wine Caps

Black Beluga Lentil Vegetable Soup

November 4th, 2016
Black Beluga Lentil Vegetable Soup

Black Beluga Lentil Vegetable Soup

Tis the fall season when the harvest of garden veggies are brought in and placed on every available flat surface in the kitchen.  It’s not always easy to find a place to have lunch or dinner but I did my best to use up enough food to make room for the soup bowls……

Feel free to throw whatever you have in the soup pot. The spices, celery, veggie broth and black beluga lentils were the only items not harvested from the garden.

Recipe:

2 T. olive oil

1 onion, chopped

1 stalk celery, chopped

3-4 cloves garlic, minced

3 cups cabbage, chopped

4 fresh paste tomatoes, chopped

1/2 tsp. cumin

1/2 tsp. turmeric

8 cups veggie broth

1 cup black beluga lentils, rinsed

2 carrots, chopped

1 cup baby potatoes, cut in half

1/2 tsp. fresh thyme

1/4 cup cilantro

1 tsp. salt

1/2 tsp. black pepper

2 handfuls chopped kale

Heat olive oil in soup pot.  Add onions and celery and sauté for 3-4 minutes.  Add garlic and cook for another minute before adding cabbage.  Brown this mixture for 5 minutes then add the tomatoes, cumin and turmeric.  Cook about 10 minutes until the tomatoes release their juices, then add veggie broth, lentils, carrots, potatoes, fresh herbs, salt and pepper.  Simmer for 45 minutes, then add two handfuls of chopped kale and cook for another 10-15 minutes.  Adjust seasonings and serve with your favorite crackers or bread.

It did turn out quite tasty.  Just follow the basic soup pot idea and use the veggies you have on hand.  I’m sure you’ll come up with something delicious!

Marigolds Attract Pollinators

October 29th, 2016
Marigold and Bee

Marigold and Bee

About five years ago I bought a flat of marigolds at a garden show in Rockford, Illinois. The flat cost only five dollars. I presumed the marigolds were neither organic nor open pollinated, but they looked strong and there were a lot of plants for the money. I thought I would stick marigolds at the ends of the raised beds to add some easy and quick color.

Marigolds in the Beds

Marigolds in the Beds

This was in June. The plants performed well and bloomed until hard freezes came. They put out seed heads with lots of viable seeds meaning they were open-pollinated, not a hybrid variety. On a whim I saved some seed and replanted it the following spring. Marigolds are slow to germinate and the germination rate on these seeds wasn’t great, but I still got a lot of new plants from which I’ve continued to save seed and replant.

Marigolds Everywhere

Marigolds Everywhere

Both the seeds and the plants I’m growing now seem more vigorous than the first ones I planted. Marigolds are adaptable, which means they improve their hardiness over time in a new environment. I went overboard this year and ended up with several hundred seedlings, most of which I replanted all around the garden.

Bee and Marigolds

Bee and Marigolds

The marigolds are proving to be great for their ability to attract and feed pollinating insects right up to and through the early frosts. They continue to provide heavy blooms offering pollen and nectar as well or better than just about any garden flower this late in the season. Marigolds are also touted as having beneficial properties when grown alongside tomatoes and other vegetables and their roots are supposed to be soil cleaning, eliminating certain bad root nematodes.

Bee on Marigold

Bee on Marigold

Moth on Marigold

Moth on Marigold


I found numerous articles on the Internet claiming marigolds are a bee repellent and not attractive or useful to pollinators, but there are even more articles debunking the “bad marigold” claims. While there may be some hybrid or double blossom marigolds which may not attract or be useful to pollinators, I can attest that bees love marigolds as do numerous other insects. I have often found the blossoms swarming with various flies, moths and butterflies.

Bumblebee on Marigold

Bumblebee on Marigold

Marigolds are very useful when used as an herbal and they are edible. So why not grow some? They’re too good and too easy not to.

Balsamic Sautéed Beets, Greens and Onions

October 27th, 2016
Beet Greens and Onions

Beet Greens and Onions

We have a nice patch of fall beets. The thinnings are great for sautéing  and if there’s a baby beet attached, so much the better.

Way back when, my mother used to serve cooked spinach with a splash of cider vinegar. I just changed it up to balsamic vinegar which has a natural sweetness to better complement the beet greens.

Here’s the recipe:

1-2 T. olive oil or butter

1 cup sliced onions

1/2 pound of beet greens and baby beets

1-2 T. balsamic vinegar or to taste

Sautéing Onions

Sautéing Onions

Preheat cast iron frying pan on medium.  Add onions and sauté for 2 minutes, then add any peeled and sliced baby beets you may have. Cook for another 5 minutes.  Add the washed beet greens to the pan and any water that’s still clinging to them, along with the balsamic vinegar.  Cover the pan and simmer for about 5 minutes until the beets are cooked through and the greens are wilted.  Serve as a tasty side dish.

Sauté with Beets Added

Sauté with Beets Added

Greens Added to the Mix

Greens Added to the Mix

Balsamic Sautéed Beet Side Dish

Balsamic Sautéed Beet Side Dish

The Beet Patch

The Beet Patch

Sweet Potato Harvest 2016

October 15th, 2016
127 Pounds of Sweet Potatoes

127 Pounds of Sweet Potatoes

This year’s sweet potato harvest was certainly different than most. It was the largest we’ve ever had, over 125 pounds. Our previous best was 85 pounds. We normally yield between 75 and 80 pounds, so this was “really shocking”. We also had the largest single potato we’ve ever grown, eleven pounds. The quality was definitely not the best ever as we had a lot of cracked skins, which we are attributing to unusually high rainfall.

Sweet Potato Bed

Sweet Potato Bed

Our planting routine for sweet potatoes varies little. We grow 18 plants set under black plastic in a 20 foot long raised bed. Starts go in the last week of May and we harvest around the first frosts, usually mid-October. We never feed the plants and rarely water them. Sweet potatoes require almost no maintenance during their outdoor growing period. We had two nights of near frost the day before the harvest and the bed was covered with plastic. Above, the protective plastic is removed and the bed is ready to be harvested.

Cutting Off Vines

Cutting Off Vines

The thick tangled mass of vines is removed by cutting the vines from the roots using pruning loppers. The plastic circles we put around the plants when they are babies makes this job easier.

Vines Removed

Vines Removed

The vine mass is rolled up and out of the way as it is cut away from the roots.

Plastic Removed

Plastic Removed

We knew even before the plastic was removed that this was going to be a very large harvest with some very big roots.

Big Root

Big Root

They can grow ‘em big down south, but for us this is a rare sight.

11 Pound Sweet Pototo

11 Pound Sweet Pototo

Biggest one we ever grew.

Lots of Big Plants

Lots of Big Plants

Noel shows off more big ones.

Snake

Snake

We found several of these nested in the bed. There was no insect or mammal damage to our crop. Maybe the snakes helped.

Drying the Harvest

Drying the Harvest

We knock off the excess dirt and dry the potatoes in the sun. The potatoes are trimmed and turned.

Cracked Sweet Potatoes

Cracked Sweet Potatoes

A lot of the larger potatoes had big splits. The splits weren’t deep and had already healed over, so we don’t think our losses will be great, but we won’t know for sure until we cut a few big ones open to check the quality inside and start pulling them from storage.

The 2016 sweet potato harvest was probably our most interesting. Now we have to figure out what to do with all these potatoes.

Layered Compost Pile

October 10th, 2016
Compost Pile

Compost Pile

It looks like a pile of straw, but it’s really a very structured compost pile. I built it over the weekend. It’s layered and there is actually not that much straw in it.

My raw ingredients included a pile of two seasons worth of garden debris – weeds, stalks, trimmings and anything else organic collected around the yard and garden that was not super woody. It was mostly already broken down and partially composted. I had a completely broken down 55 gallon drum of household scraps, which was now only about 40 gallons, full of worms, and no stink left. I had a huge collection of recently pulled still green weeds, consisting mostly of galinsoga (quickweed), which I’m letting become my weed of choice in the garden. I had a couple small square bales of rotting straw, lots of stalks of sunchokes or Jerusalem artichokes, and finally, comfrey, which I harvested and layered in as I was building the pile.

I made a platform of soil with raised up edges. The base of the pile is 6 feet by 10 feet. Then I started layering everything. We had just finished a couple weeks of very rainy weather so I didn’t add any water, it was wet enough. My first layer was sunchoke stalks, followed by a layer of compost, followed by green material, either weeds or comfrey. After the pile was about 18 inches tall, I began working in layers of straw. Between each layer of straw, green material or stalks was a layer of compost or partially composted soil. As I was building the pile, I walked on top of it to compress it, trying to keep the pile as square as possible and leave no gaps or air pockets.

I ended up with a very dense pile almost 4 feet tall. I put a lot of straw on the top layer so it would shed water. By the time I finished, the pile had already begun to heat up and this morning most of the lower half of the pile had reached a temperature of 85 F., so I’m not worried about it breaking down. It will cook very quickly.

Compost Pile Tools

Compost Pile Tools

Here’s a picture of the tools I used to make the pile. The garden cart was used to haul straw, the wheel barrow used to haul garden debris. The manure fork is a most perfect compost fork for tossing everything but loose soil. The small pointed “SpearHead” shovel is better than a wider traditional spade for slicing into soil and moving a lot of soil without wearing yourself out.

And my favorite tool, the antique five-tined cultivating hoe, was used to clean the ground to prep the pile bed, rip apart debris, and loosen compacted soil. It would have been a lot more difficult without it. This tool will let me easily keep the paths around the pile weed free.

Compost is the key to successful gardening and is the safe and sustainable approach to garden nutrition. One doesn’t need an elaborate pile like this. Compost as they say, just happens, by letting organic material break down, but the process can be sped up and the finished product made more usable when a structured system like this is used.