My Veggie Garden :: Attempt Two

Photo: Raised Bed Veggie Garden © Biologie.

My raised bed vegetable garden is now a total of 36 square feet. That's still small but at least I have a little more room to work with than I did last Fall. I planted my new Spring vegetable garden on Monday and tied a soaker hose along the top of the beds. After I had it all hooked up I realized it would have made more sense to line the soaker hose along the inside of the beds so I might re-do all that before the plants really start taking off.

Last fall I planted a pesticide-free vegetable garden of mostly squash. My beautiful and healthy squash plants were devastated by squash vine borers. I even took a picture of one of the adult moths (pictured left) sitting on my squash leaf and wondered what kind of bug it was but I forgot to identify it, to my later chagrin.

The vines went from thriving and blooming big gorgeous flowers to withered and dying, practically overnight. The squash plants had been attacked from within by the larvae of the squash vine bugs and I couldn't see the damage until it was too late! The adult female lays her eggs at the base of the plant and when the larvae hatch they burrow inside the stem and begin eating the plant alive from the inside! After they are finished with the buffet, they exit the stems and work their way into the ground to pupate and emerge the next spring to start the cycle all over again.

To manage the menace of squash vine borers, the first step is to know what the adults look like and keep an eye out for them. Organic controls are outlined at the National Sustainable Agricultural Information Service: Squash Bug and Squash Vine Borer.

I'm spraying the new transplants with a home-made organic pepper spray recipe my dad uses on his garden. I'm not sure if it will keep the borers at bay but it does help keep off the bugs that like to chomp the leaves.

Organic Pepper and Garlic Spray

Ingredients:

• dishsoap
• several cloves of garlic
• 6-10 hot peppers (hotter the better!)
• 1 gallon water

Directions:

Place garlic, peppers and a small amount of your water in a blender/food processor and puree. NOTE: Avert your face when you take the lid off because the fumes are very strong. Strain the mixture and add the liquid to your gallon of water.

When you are ready to use the solution on your garden, fill up a spray bottle, add 2 tsp dish soap, shake and spray every few days on the tops and undersides of plants and leaves until the pests are under control.

Shake well before each use.

Here's my newly planted Spring 2010 Veggie Garden!

Wish me luck and Happy Saint Patrick's Day!

What's Cooking?

I'm making homemade broth in the Crock Pot!

I've never made it from scratch before so I checked the interwebs and found out it was a very simple and easy process. My mom sent me home with the carcass of our 24 pound Thanksgiving turkey and I had a baggie of veggie scraps in the freezer just waiting to take a plunge in the slow cooker.

After completing the broth recipe I'll throw all the veggie scraps in the compost pile. I'm already planning on using the compost for my Spring Vegetable Garden. Spring planting begins as early as February 25th here in South Central Texas!

I can't wait to make a soup recipe with my homemade broth. I'll be sure to take some photos of the completed dish and share the recipe here on my blog. I plan on making something hearty and low-fat with tons of flavor. Haven't yet picked out the recipe because there are so many to choose from and I'm having trouble deciding. If you have a favorite homemade soup recipe including turkey meat and veggies, please comment below! I plan on serving the soup with a "crisp on the outside, chewy on the inside" slice of whole-grain bread.

To make the broth I freeze leftover veggie scraps in a large freezer bag until it's nearly full. Then it's time to make the broth! Because I just so happened to have a turkey carcass (skin, meat, and fatty tissue removed), I'm making homemade turkey broth today.

Homemade Turkey and Vegetable Broth

• Turkey carcass (no remaining skin)
• 2 whole carrots, rinsed with skin on
• 1-2 whole onions, rinsed with skin on
• 1-2 celery stalks including leaves, rinsed
• 1 head of whole garlic, rinsed with skin on
• any extra veggie scraps on hand
• 2 bay leaves
• 1 teaspoon black peppercorn
• 1 herb sachet (any fresh or dry herbs you have on hand)
• cheesecloth to wrap all the veggies in a neat package tied with butcher string

Combine all ingredients except the herb sachet into a large slow cooker, cover with water and set the cooker on low for 12-24 hours. 20 minutes prior to completion, add the herb sachet. Strain liquid into a large bowl or stockpot. Toss used veggies into the compost. Use broth immediately in your favorite recipe and freeze the rest in 1 gal freezer bags for later.

NOTE: If you'd like to skim off any remaining fat, chill the broth in the refrigerator overnight. Skim off the layer of fat which will form at the top of the broth for a low fat stock.