Organic Gardening Info from Peaceful Valley

PVFS Brand Organic Compost

I’ve had the privilege of attending a free composting class sponsored by Nevada County Recycles which took place at Fulcrum Farm in Penn Valley. It was taught by one of the owners of Fulcrum Farm, Marney Blair (Fulcrum Farm produces the very same compost we use at our local store to brew our fabulous compost tea!). I came away from this class excited, inspired and just generally feeling good about how amazing composting can be!

I knew a bit going in but came out with that “I know nothing” sense on this subject… however very excited about learning so much more about the process. It can seem complicated but it’s not and it’s ALL natural, it’s the ultimate recycling program. I picked up a couple key points, like most residuals, i.e., pesticides, fertilizers, etc., will be neutralized through the process. I learned about how to touch and feel for moisture content and bulk density, what is carbon and what is nitrogen… then how to combine the various materials just by knowing what you are looking at and feeling. I learned what good compost should look like, smell like and feel like. If it’s black… NOT good, it’s been burned. I never knew that!

Anyway, there’s another class coming up next week and I CAN’T WAIT to go! Once you’ve gone to one of these classes, Marney will come out and do a free consultation to. She was a wonderful and inspirational teacher. You can always tell when someone has passion for what they do. Marney’s got compost passion. If you want to get in on this party:

Contact Lynne Cody Lacroix
Recycling Technician, Nevada County Recycles
950 Maidu Avenue
Nevada City, CA 95959
530.265.7119
NevadaCountyRecycles.com

You’ll be glad you did!

I recently moved to the midwest (Illinois)  I have raised beds in my yard for vegetables/flowers.  When do I put on the compost—in the Fall when I close down the beds for the season or in the Spring?

My husband is concerned about placing a compost bin in the back yard.  he thinks this might attract rats or other animals.  Three  years ago neighbors had a problem with.  They had garbage cans outside. Can this happen?

I have a lot of creeping fig vines. Is it ok to compost the vine and the pods?

Our conference room was packed on Saturday for Marney Blair’s composting workshop and with good reason… Marney had us all sitting on the edge of our seats as she explained micro-biological activity! She’s a great teacher, full of passion and endless knowledge to share.

If you missed the workshop, we’re planning to have her back to teach us all more soon. In the meantime, I wanted to share a few token highlights from my conversation with Marney.

Q: What’s your favorite informational resource on composting?
A: The Rodale Book of Composting

Q: As a biodynamic farmer, what’s your favorite book?
A: Principles of Biodynamic Spray & Compost Preparations by Manfred Klett

Q: What is compost tea used for?
A: Compost tea is a biological inoculant that increases vigor and plant health. It can be applied to the soil and leaves where the microorganisms will make nutrients more readily available to the plant. It is not a fertilizer and it cannot replace all the benefits of compost. It can be applied to fruit trees or other crops to prevent disease or to aid arrested crops that may have been shocked by dramatic temperature changes, for example.

Q: How do you make compost tea?
A: There are many different brewers available, but the basics are that you combine

• 1 quart of high quality compost in a mesh bag in a
• 5 gallon bucket of water to which you’ve added
• A couple tablespoons of compost tea catalyst OR 1/4 cup molasses (this catalyst helps tease the living microorganisms out of the compost and into the water/tea which you will then spray on your plants. “Everyone likes sugar!
  
• Add an aerator or fish pump, or simply stir every hour. The microorganisms need air to breath and stay alive.
• Brew for approximately 24 hours and then use immediately, diluted 1 part tea to 10 parts water.

I really enjoyed myself at Marney’s workshop and learned more than a few things myself! The “ah ha” moment for me was when she said that compost, when finished, will have a neutral pH! Even when you use a base of oak leaves or pine needles (both of which are acidic)? Yes! This is great news since my yard is covered with nothing but pine needles and oak leaves.

Marney Blair from Fulcrum Farm will be hosting a fabulous workshop on making compost and compost tea on Saturday, May 2 from 9:30-11:30 a.m. at Peaceful Valley in Grass Valley.

Marney, AKA “The Compost Queen” is co-founder of 20 acre Fulcrum Farm, a CSA (Community Supported Agriculture) that uses Biodynamic practices. She is the founder and director of Green Gold, a county wide educational service for composting. Prior to this she founded The Regeneration Program in the Presidio of San Francisco, a comprehensive composting facility. She holds a BS in Biology, and an MS in Psychoneuroimmunology.

To register, just call 530-272-4769 x106. The cost is just $10. Participants will receive a 10% off coupon for use at Peaceful Valley.

Compost tea is simply amazing. It’s a liquid extract of quality compost containing nutrients, micro-organisms, and organic compounds, all essential to root health and plant growth.Learn how to make your own compost tea with a specially designed brewer.

Martha Stewart recently discovered the benefits of compost tea and had one of the brewers we carry from Growing Solutions set-up at her house. Founder and president of Growing Solutions, Michael Alms, gives a lesson in compost tea, a valuable organic alternative to chemical fertilizers. Watch the video!

Learn more about the Ten gallon Growing Solutions brewer carried by Peaceful Valley Farm and Garden Supply by clicking here.

Contributed by Bill from his Bay Area community garden plot.

This year we are making a more concerted effort to actually, like, plan meals and buy what we need as opposed to ending up with the world’s most expensive compost heap from the wasted food bought at the farmer’s market with best of intentions.

As a part of that, I’m also taking a more serious run at the whole gardening thing in our community garden plot.

This actually started last fall when I turned and planted the entire 20′ x 30′ (approx) plot with fava beans. Now, we happen to love fava beans, but not that many. There was an ulterior motive.

Namely, fava bean plants do a brilliant job of pulling nitrogen out of the air and fixing it into the cells of the plant itself. As well, since favas are such a vigorous over-winter growth in this climate, they nicely shade and choke out most of the weeds that would be sprouting about now.

To put the nitrogen into the soil, the bean plants must be worked into the soil. Last year, I did this largely by hand (with a much smaller number of favas) by digging holes, chopping up the plants with a shovel and turning them into the soil. It worked, but not terribly well as it leaves potentially large air pockets in the soil that plants hate.

This year, I used Blue Blade (pictured below). Or the scariest damned Make-style hack ever. It is one of the various inventions used by the gardeners in plots around mine. (No, I didn’t make this — if I had, the sides would be a bit sturdier and I would have used nylon nuts to keep the damned thing from falling apart.)

It is a pretty simple device.

• Rip apart an old lawnmower
• Cut a piece of plywood in a circle the same diameter as the lawnmower’s deck
• Drill hole in middle and bolt lawnmower engine to plywood
• Attach blade to bottom
• Attach plywood to a sawed off barrel (In this case, plastic… lending to the fear factor)
• Cut a 2.5″ in diameter hole to the side of the engine
• Attach a plastic tube used to feed in the favas
• Grab a handy stick and jam the engine’s throttle wide open because you don’t have a throttle cable or dead man’s switch anymore

Then? Fire the damned thing up and feed favas, weeds, and any snails/slugs into the tube.

The end result is green gold. A thick mat of minced favas that are easily spread and turned into the soil. Not only does it add a ton of nutrients to the soil, but the fibrous matter loosens the soil quite a bit and makes subsequent planting and weeding tasks a ton easier.

I’m still letting a good sized patch of favas grow to full maturity. Which is frightening. I picked up fava seeds from Peaceful Valley Farm & Garden Supply along with a rhizobacteria that grows in symbiosis with the plant to maximize nitrogen yield through excellent plant growth & health. In my case, this means a solid mass of 6 foot tall favas!

Peaceful Valley or “groworganic.com” is an awesome company. They have been very helpful and have an amazing assortment of heirloom seeds.

There it is.  The first tilled row of the GGP.  At the crack of 8 am (huck it up, farmers…that’s early for us city-folk!) I was out there, tilling up my back yard.  The actual tilling itself took about 3 hours.  We had to go over each row multiple times, stopping to dig up rocks and sundry other oddities.  Among the strange things found that had to be removed: 3 cigarette lighters, a 2′ x 4′, a Happy Meal toy, broken glass, an old irrigation pipe that went nowhere, and concrete support posts for what apparently used to be a deck.  The final stage was going over everything one final time, my son in my lap (he LOVES tractors!) to make sure the yard was as level as possible. (more…)

I had a customer ask me the other day in the store how one clove of garlic makes a whole bulb and all I could think to answer at the moment was “Why that’s the miracle of life!”

I think he wanted a little more scientific explanation at first but seemed highly satisfied with my answer.

I have never planted a Hubbard squash in my garden but every year for the past 3 years I have had these magnificent squash miraculously appear in my garden.  I harvested around 10 of these giant, blue beauties each weighing around 20 pounds each. The flavor is unmatched in the squash world.  The seeds must have originally gotten into my compost.

I don’t really care how they got there all I know is  that this garden is a miracle and I am grateful for its tasty abundance.

(Image borrowed from flickr, creative commons license allows public use)