Showing posts with label sweet basil. Show all posts
Showing posts with label sweet basil. Show all posts

Saturday, June 20, 2015

Daylilies....A Southern Garden Must Have!

images-5It's that time of year where the daylilies are the showoffs of the garden. Daylilies (Hemerocallis) are a very common perennial in the South. The heirloom or native daylilies grow wild in ditches, railroad tracks and in beds placed lovingly by gardeners long ago. They propagate very easily through division and are a prime starter plant for people who don’t have a green thumb, as well as those interested in learning how to hybridize plants.
Unknown-10Daylily Division
To divide a daylily, just dig up the clump and rinse the roots off. Dig a few inches around the diameter of the foliage. You can then see where the plant can be easily spilt, by looking at the root system. Each little bulbular tuber will be a new plant. Gently pull apart the tubers/roots and the top growth. The last step it to replant it, add your compost or fertilizer and you're done!
images-3Care 
Daylilies are extremely tough plants and require very little maintenance. They like full sun, so plant them in a sunny spot for all to enjoy!
Daylilies need water. Not only do weeds detract from the visual beauty of your garden, but they compete with daylilies for water. This is especially important in times of low rainfall. A simple fact- weeds use a tremendous amount of moisture, in addition to competing for nutrients and sunlight.
Some daylily hobbyists prefer to soak received plants for a couple of hours in water before planting, and they sometimes add a mild root stimulator (some brand of vitamin B) or even a pesticide or fungicide as a preventative measure. (An ounce of prevention is worth a pound of cure.) However, many commercial sellers treat plants with pesticides and/or fungicides before they ship. Therefore, before treating new plants with either, you probably should first check to see if it has already been done.
Once a new acquisition has been planted, you should withhold watering for about two weeks. Natural rain is fine - but do not apply supplemental water. Daylilies take up most of their water from fine root hairs. Transplanted daylilies need a little time to redevelop these fine hairs that were damaged when the plant was dug up.
I have heard of a 'trick' to give new roots a jump start. Plant new daylilies (only those shipped bare root) in just sand (temporarily) or sand-amended dirt (permanently). (I mix sand and compost into all of my plantings.) Planting in sand or a sand/soil blend supposedly promotes faster re-growth of these fine root hairs. Additional watering may be required in such cases, especially if planted in 100% sand, but be careful not to over-water; use a meter if you have one. Avoid planting in midsummer to minimize risk of rot.
 home-design-1MULCH
Despite the fact that mulch can foster the growth of slugs and other insects by providing them with an ideal environment, its benefits outweigh its disadvantages. Mulch can be attractive, practical, and environmentally sound. It controls weeds, retains vital moisture, and provides a use for recycled leaf and grass compost.
Sometimes mulch is used for tender cultivars in winter. Beneficial to many varieties, especially during winters of extremes and rapid climate changes, although hardy cultivars do not need it. Some hobbyists use leaves, shredded, whole, or composted. Some use hay or alfalfa (but these can sprout). (I use compost materials that have not completely broken down and out a layer of pine straw on top.) By 'winter mulch', we are talking about covering the ground only around the daylily leaves and crown, not the actual plant.
ImageMapAbout the Daylily
The daylily, or more correctly Hemerocallis, is a perennial plant that blooms primarily in midsummer (earlier in the South; later in the far North). The basic plant is often called a 'fan' because the leaves are fan shaped. This means they are arranged in two vertical rows on opposite sides of the 'crown' or core of the plant, similar to an Iris plant. Thus, the leaves tend to grow in one (flat) geometric plane and take on the general shape of an old-fashioned, hand fan. The plant propagates mainly by expanding its roots, which form new fans. A 'clump' is formed as the plant grows and forms multiple fans.
Each individual daylily bloom lasts only one day. Hence, the name from the Greek, meaning beauty for a day. Not all blooms on a given stalk (called a scape) bloom the same day. Daylilies often send up one bloom stalk per fan. Thus, a clump of multiple fans will also usually produce multiple bloom stalks, and each stalk has multiple blooms. Therefore, an individual clump can produce many blooms in total. And because all buds do not bloom on the same day, the plant gives the illusion that the same blooms last for days, even weeks. However, it is simply a different batch of blooms each day, with a single plant having at least some bloom every day generally over a period of 2 to 3 weeks.
Daylily leaves are long and slender. They are varying shades of green. A few ones may show variegation. Yellow indicates trouble: disease or insect infestation.The size of daylily blooms ranges from 1.5 inches (miniatures) to 8 inches or more (the spider varieties). The most common size is 5 to 6 inches.
Daylilies are hybrids. This means that, unlike some other plants, the seeds will not produce exact copies of the mother plant. Thus, you cannot use seed as a means of duplicating your favorite cultivars. As in humans, when you cross two parents, the offspring will exhibit traits of both, but the children will be unique and may not even look like either parent. Therefore, unless you are intentionally hybridizing, do not let seed pods remain on the scape. You would not be using the seed, and the growth of the pod will needlessly steal energy that could be better used to produce more blooms or new fan growth.
Daylilies are a staple of the summer Southern garden, and with so many colors, sizes and even rebloomers, the hardest thing will be to pick just one or three!
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to growingthehomegarden.com for the fantastic blog ideas, daylillies.org for the diagram and helpful information and the beautiful photo credits to Sweet Basil Farm and others found on Google, and to J. David Matthews, of Barnesville, Ga. for contributions with all that I try and test (and need help planting.)

Tuesday, June 16, 2015

herb-labels-for-flowerpots-etsy-2Thought these helpful tips would be nice to share! If you don't have an herb garden of your own, we, as well as most local farmer's markets everywhere have a good variety of basic herbs. 
Now that the warm weather is here we’re sending you tons of fresh seasonal herbs. As opposed to sturdier herbs, like rosemary, thyme or sage, summer herbs are more tender and need a little more TLC. Here are some tips to help maximize the freshness of these fragrant leaves!
  • Tender Herbs: Parsley, Cilantro, Dill, Tarragon, Chervil and Mint…these delicate leaves LOVE fresh water. Place them in a small jar with about 1″ of water in the bottom, cover lightly with a small plastic bag, then tie off with a rubber band. Keep in the refrigerator for up to a week.
  • Basil: This herb is a little special and needs extra attention. Not only does basil love water, it loves a little natural light and ambient or warm temperatures. Store it as you would a bouquet of flowers, and keep it out of the refrigerator!
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to hellofresh.com for the fantastic blog post and to coolmompicks.com for the photo, and to J. David Matthews, of Barnesville, Ga. for contributions in testing these ideas.

Sunday, June 7, 2015

Slow Cooker Italian Beef Sandwiches Recipe From Sweet Basil

tumblr_lyoqzfcKU51qflpc1o1_500Slow Cooker Italian Beef Sandwiches

Ingredients

1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed $
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium) $
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

Directions

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
Enjoy! 
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to myrecipes.com for the fantastic recipe, and to J. David Matthews, of Barnesville, Ga. for contributions in testing this recipe.

Monday, May 4, 2015

Easy Crockpot Creamy Beef Stroganoff Recipe from Sweet Basil

beef-stroganoff-finishedNeed an easy, quick recipe for dinner? Try this, just put the ingredients in while you have your coffee in the morning. By the time you get home, it will be ready for the finishing touches. Add a salad or garden fresh vegetable, and you have a delicious meal your family is sure to love!
Ingredients:
1¼ pound cubed beef stew meat
2 cans of cream of mushroom soup (98% fat free for a healthier choice)
1 chopped onion
2 tablespoons Worcestershire Sauce
¼ cup beef broth
Dash of garlic salt
Fresh ground/crumbled spices (Pinch of Bay leaves, Thyme, Rosemary and Italian Basil)
8 ounce cream cheese, cut up
Egg noodles
Sour cream, optional
Directions:
1. In a 5-6 quart greased slow cooker combine beef, soup, onion, Worcestershire sauce, beef broth, and garlic salt.
2. Cook on low for 8 hours.
3. About 15-20 min before serving, add the cream cheese; stir occasionally until melted.
4. About 10 minutes before serving, add uncooked noodles to slow cooker, submerging them completely in the sauce. Stir occasionally until noodles are soft.
5. Top with sour cream if desired.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to momswhothink.com for the i recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.

Sunday, May 3, 2015

Our Daily Bread at Sweet Basil Farm Gardens (5.3.15)

Gardening...is the closest one can come to being present at creation.
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer's market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to Brainy Quotes for the inspirational quote, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to fennel and fern.co.uk, photographed Iris garden designed by Jinny Blom.

Pizza Casserole Deluxe


Kid approved, easy family dinner! Use garden fresh bell peppers and garlic!
Ingredients
1 (1-lb.) package ground mild Italian sausage 
2 garlic cloves, minced
1 tablespoon olive oil
1 (26-oz.) jar marinara sauce
1 teaspoon kosher salt, divided
1/2 medium-size red onion, chopped
1/2 medium-size red bell pepper, chopped
1/2 medium-size green bell pepper, chopped
1/2 (8-oz.) package sliced mushrooms
1 cup sliced black olives
1/2 cup pepperoni slices, chopped
1 (16-oz.) package rigatoni pasta
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups half-and-half
8 ounces fresh mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 (8-oz.) package shredded mozzarella cheese
1 package of pepperoni slices, Canadian bacon, and/or 1/2-1 lb. browned and crumbled sausage or hamburger
Directions
Preheat oven to 350°. Cook sausage and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and 1/2 tsp. salt into sausage mixture.
Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve 1/4 cup onion mixture.
Prepare pasta according to package directions in a large Dutch oven.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Pour sauce over pasta in Dutch oven, stirring to coat. Stir in onion mixture.
Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish, and top with sausage mixture, packaged mozzarella cheese, reserved 1/4 cup onion mixture, and pepperoni slices.
Bake at 350° for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.
Enjoy!
If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to food .com for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article.

Tips For Controlling Weed Growth

After all of the April showers, we will surely have May flowers...and weeds! Take preventative measures now, before they set their roots in to your flower bed. Sweet Basil has collected ideas below and has tried and tested. These ideas not only work, but are much easier (& safer!) than chemicals, blow torches, and even pulling!

 

LET SLEEPING WEEDS LIE

Kill weeds at their roots but leave the soil—and dormant weed seeds—largely undisturbed.
 
Every square inch of your garden contains weed seeds, but only those in the top inch or two of soil get enough light to trigger germination. Digging and cultivating brings hidden weed seeds to the surface, so assume weed seeds are there ready to erupt, like ants from an upset anthill, every time you open a patch of ground. Dig only when you need to and immediately salve the disturbed spot with plants or mulch. In lawns, minimize soil disturbance by using a sharp knife with a narrow blade to slice through the roots of dandelions and other lawn weeds to sever their feed source rather than digging them out. Keep in mind that weed seeds can remain dormant for a long, long time.
 
Some folks say it helps to turn your soil at night to control weeds. Research indicates that weeds may be stimulated to grow by a sudden flash of light, which is what you give them when you turn the soil over during the day. A German study concluded that by turning the soil at night, weed germination could be reduced by as much as 78 percent. You can try this method by working during a moonlit night, or at dawn or dusk.

MULCH, MULCH, MULCH

Don’t give weeds the chance to see the light. Whether you choose wood chips, bark nuggets, straw, or even pine needles, keep the mulch coming to smother out weeds.
 
Mulch benefits plants by keeping the soil cool and moist and depriving weeds of light. Organic mulches, in particular, can actually host crickets and carabid beetles, which seek out and devour thousands of weed seeds.
Some light passes through chunky mulches, and often you will discover—too late—that the mulch you used was laced with weed seeds. It’s important to replenish the mulch as needed to keep it about 2 inches deep (more than 3 inches deep can deprive soil of oxygen). In any case, you can set weeds way back by covering the soil’s surface with a light-blocking sheet of cardboard, newspaper, or biode­gradable fabric and then spreading prettier mulch over it.
If you choose to use this method on seldom-dug areas, such as the root zones of shrubs and trees, opt for tough landscape fabric for the light-blocking bottom sheet. There is a catch, however: As soon as enough organic matter accumulates on the landscape fabric, weed seeds dropped by birds or carried in on the wind will start to grow. For the bottom layer of fabric to be effective, these must be pulled before they sink their roots through and into the ground.
My favorite way to mulch is to lay newspaper down, wet it, then put down a thick layer of pine straw. I have found that nutsedge and a few other dreadful weeds do not grow as well with pine products. After mulching, using Preen or another pre-emergent is a good idea. It will save a lot of time and energy later. There is even an organic version.

WEED WHEN THE WEEDING’S GOOD

Young weeds go down much easier than older ones, so make the most of good weeding conditions.
 
The old saying “Pull when wet; hoe when dry” is wise advice when facing down weeds. After a drenching rain, stage a rewarding weeding session by equipping yourself with gloves, a sitting pad, and a tarp for collecting the corpses. As you head out the door, slip an old table fork into your back pocket because there’s nothing better for twisting out tendrils of henbit or chickweed. When going after bigger thugs, use a fishtail weeder or a flathead screwdriver to pry up taprooted weeds, like dandelion or dock.
Under dry conditions, weeds sliced off just below the soil line promptly shrivel up and die, especially if your hoe has a sharp edge. In mulched beds, use an old steak knife to sever weeds from their roots, then patch any open spaces left in the mulch.

LOP OFF THEIR HEADS

Chopping off weed heads feels good and you’ll reap short- and long-term benefits.
 
When you can’t remove weeds, the next best thing is to chop off their heads. With annual weeds, dead­heading buys you a few weeks of time before the weed “seed rain” begins. Cutting back the tops of perennial weeds, like bindweed, reduces reseeding and forces them to use up food reserves and exhaust their supply of root buds, thus limiting their spread.
You will need pruning loppers to take down towers of ragweed or poke, or you can step up to a string trimmer equipped with a blade attachment to cut prickly thistles or brambles down to nubs. No matter which method you choose, chopping down weeds before they go to seed will help keep them from spreading.

MIND THE GAPS BETWEEN PLANTS

Tightly planted beds leave no room for unwanted visitors.

WATER THE PLANTS YOU WANT, NOT THE WEEDS YOU’VE GOT

Drip irrigation is the way to go for a quick way to water your plants and not your weeds. Watering by hand works, too, but it’s often tedious.
 
Make sure to keep the edges of your garden mowed; this will help prevent a weed invasion.
If you have chickens or other poultry, goats, rabbits and even pigs, they would welcome the treat of hand picked weeds! Most weeds are full of nutrients that your animals need, especially if you can't let them free range. Most weeds are safe for animals, just do a google search to make sure the specific weeds you've pulled are safe.

HEAT IS THE KEY TO COMPOSTING WEEDS

Few experiences compare to the joy of watching weeds shrivel in the sun after a morning weeding session, but then what should you do with them? Their best resting place, of course, is a compost pile or bin, which is the end of the story if the weeds going in are free of seeds. In reality, however, a good half of the weeds you pull probably hold seeds. Separating the seedies from other weedies is impractical, so weed seeds in compost are customarily killed by raising the temperature in the heap.
Keep it hot. Running a hot heap calls for precise mixing and remixing of materials. Rather than struggle to heat up a heap that wants to run cold, I suggest waiting until a weedy heap reaches a nearly rotted state to set things right. From there, you can solarize small batches of moist compost in black plastic nursery liners that are enclosed in clear plastic bags and placed in the sun for two to three days.
Now you’re cooking. Easier than solarizing, plug in an old Crock-Pot outdoors, turn it to its lowest setting, and warm batches of compost while you sleep (three hours at 160°F kills most weed seeds).
Heat treating weedy compost destroys many of the microscopic life-forms that give compost its punch, so it’s a good idea to reprocess cooked compost for two to three weeks before using it in the garden. Place it in a plastic storage bin with a handful of earthworms borrowed from your garden and it will soon be laced with humic acids and other plant-pleasing compounds.
If you enjoyed this article, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to Fine Gardening (finegardening.com) and almanac.com, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article.