I’m deeply committed to community.
All my adult life I’ve tried to sow a few good words to encourage my neighbors to eat together, to share good things, and to find joy in their journeys.
I’ve watched, with sadness, as life pressures and the more rapid pursuit of happiness by way of countless diversions have limited the time we seem prepared to spend with one another over the family dinner table. I didn’t see this from some kind of ivory tower; it surrounded me, as I too was swept along in a mud slide of commercial opportunism.
I really wanted out, and struggled for the high ground, where surely there must be some respite? But always the tyranny of the urgent required me to meet deadline after deadline.
Now that you have plowed (not a bad use of words?) through this book, you may be ready to put your own spade into the earth and take our seed-like words of encouragement. But do please start small; even one EarthBox can provide a whole new meaning to the word delight, both in achievement and in taste. And at the risk of going off into some utopian vision, I strongly believe that no matter how small your first step, the reward will be so meaningful that you may eventually decide to devote more time and resources to such an amazing pursuit.
Since I began this book, my life has changed. The time I’ve spent with plants has increased the time I spend with people, both in shared gardens in our community and at each other’s tables, where we rejoice over fresh food lovingly prepared rather than engage in some kind of Iron Chef competitiveness.
But surely, way above and beyond all the direct benefits of personal achievement and better-tasting, more nourishing meals has been the pure joy of sharing the abundance with others in our community who have been adversely affected by recent economic hard times and hostile surroundings. On so many levels, the fact is that the greater our consumption of vegetables and fruit, the better our ability to handle the toxic environment in which we now live.
Why on earth (literally) would we not want our neighbors to share in our blessings? Surely that’s what a neighborhood means.
When we lived in Hawaii, I planted a lawn with St. Augustine grass, which is well suited to the tropical heat. It is planted in clumps, about 12 inches apart on bare earth. Each clump sends out runners that reach its neighbor, and together, in their outreach, they thatch. The earth is soon covered with a verdant carpet that makes the best use of moisture and shade and that requires much less maintenance than a standard lawn.
Consider yourself a small clump of St. Augustine grass: find a neighbor who has just enough space to grow a few experimental plants and encourage each other, back and forth, as you thatch a new, more rewarding way of life. And if you live in an urban setting without a plot of land to call your own, ask your city parks and recreation department where you might be able to join with others whose kitchen gardens are already taking root, or visit the American Community Gardening Association website at www.communitygarden.org and find yourself on the map.
Nowadays life is too full of critics and has too few contributors. But if you are inclined to give me a piece of your mind or to proffer some friendly advice that we can add to the store of local knowledge, please contact me through my website, www.grahamkerr.com.
APPENDIX
Damage Control
What now seems like a great many years ago, I lead a small team to the island of Dominica following a hurricane disaster in 1979. It was during this relief effort that I met a French biodynamic agronomist who showed me what the hurricane had done to his prized crops. Most had weathered the storm. “What do you do about pests?” I asked. “I grow enough for them,” he replied. “You see these holes?” He held up a large cabbage leaf to the light. “Well,” he added, with the kind oflopsided grin that only a Frenchman can manage, “the holes help them cook quicker!”
Of course they don’t, but his real point was that small holes or chewed leaves or even blotches and bruising should not send warnings to avoid eating the plant. In fact, it could be the reverse!
We are so accustomed to perfect produce that the merest blemish can cause rejection. Our modern standard dictates that every plant on display (under special halogen bulbs) in our supermarkets must radiate reflected light and sparkle with abundant life—chock-full of vitamins, minerals, and good life promises. But to achieve this standard, we have a range of chemicals that control everything that can possibly threaten perfection.
In my earlier experience, we used the acronym LISA, which stood for low-input sustainable agriculture. Our goal back then was to use as many local materials as possible, so that the first growth would lead only to soil improvement and never depletion and erosion. In short, it would be sustainable rather than deliberately organic.
There are some who would call this a slippery slope because it avoids the absolute standards that “organic” claims. They caution that once there is input, then it’s fair game for all manner of dangerous nasties.
While this may be true for professional farmers, who, by protecting their crops, are defending their very livelihood, it should not be the case for home kitchen gardeners, whose customers are their family, friends, neighbors, and loved ones.
And so it was that I chose the most natural routes possible to be sustainable.
I knew I’d have to deal with two main enemies: pests and diseases.
For pests I could use chemicals that are called systemic. In other words, they are absorbed into the plant through its leaves, stems, or roots and carried throughout the plant by its sap. These chemicals come in different time-lapse formulations:• Biodegradable: 1-2 weeks to 1 month
• Relatively persistent: 1-2 years
• Persistent: several years (mostly discontinued)
I’ve chosen to use only biodegradable products and to give treated plants a 6-week breather before harvest (a simple date written on a stake can ensure that this is done).
I then had to decide how to administer the chemical. Once again, I had choices: dusts, sprays, granules, and baits. I chose immiscible oil mixed to a specific rate of flow—namely 60 seconds, this being the lightest and safest for plant use.
Now came the more probable causes of plant damage . . . disease, and there’s a bunch of them. Once again the solutions come in four main categories that deal with fungal diseases:• Protectant: prevents spores from growing
• Fungistatic: prevents further growth of existing fungi
• Eradicant: kills existing fungi
• Antibiotic: kills fungi and bacteria
I purchased a very practical hand-pumped compression sprayer, which I use for fish fertilizers and the occasional liquid dishwashing detergent (1 teaspoon per 1 gallon), to help in spreading the concoctions over the leaves to provide a proper coating.
I always strain the mixtures through cheesecloth before using the pump sprayer to remove small particles that can “glue up” the fine-spray nozzle.
Finally, I wear rubber gloves, a long-sleeved shirt, an old pair of gardening slacks, goggles, a battered straw hat, and a simple but effective respirator mask. I’m almost ready for a dance up the yellow brick road!
Now ... given all these precautions, wouldn’t you want to avoid their use?
I do have one extra fallback aid, and that’s a telephone number to call if I have the slightest question before I use anything: 1-800-858-PEST.
And Now for the Other Way
It has been said forcibly, by experienced gardeners, that the healthier the plant is, the less likely it will suffer a major threat. The obvious source of ill health is the quality of the soil and its appropriate pH and mineral balance. For this you need regular soil testing (or your own tester) and a well-thought-out plan of rotation that you record year after year, bed by bed.
Insects can fly into your space, and when they are evident, you can protect with floating row covers set over wire hoops that permit light and air to continue to reach the plants but fend off your flying friends.
Tiny whiteflies and especially aphids can be attracted to
orange-colored sticky boards, sold commercially or made yourself. Some are even biodegradable, complete with their load of bugs!
You can also import your own good insects and let them loose, to savage the lesser plant-eating varieties. Ladybugs are a great example; they love aphids and mites. Praying mantis are purchased in egg boxes; when they hatch, they’ll eat anything in sight (within reason). Unfortunately, they are also partial to ladybugs! (See References and Resources.)
You may also want to follow up and conduct an Internet search for pheromones, which are an insect aphrodisiac that attracts oversexed leaf eaters into traps baited with insecticide.
All of these ancient and modern ways will help you win the natural wars you will encounter. But remember: the best thing you can do if it looks really sick is to pull it up, put it in a resealable plastic bag, and take it to your nearest local county extension service agent.
REFERENCES AND RESOURCES
Garden Supplies and Books
GARDEN.COM
A wide range of garden supplies, accessories, and books.
www.garden.com
Greenhouses
CHARLEY’S GREENHOUSE AND INDOOR SUPPLIES
Offers the most extensive selection of quality hobby greenhouses, equipment and greenhouse supplies in the United States.
800-322-4707
www.charleysgreenhouse.com
GREENHOUSE GARDENER’S COMPANION
An excellent resource for everything to do with greenhouse gardening, and beyond.
www.greenhousegarden.com
Herbs
RICHTERS HERBS
Huge selection includes medicinal herbs.
905-640-6677
www.richters.com
KIDSGARDENING.ORG
Under the auspices of the National Gardeners Association, this organization provides parents and teachers with information, resources, and inspiration to introduce children to gardening.
800-408-1868
www.letsgetgrowing.com
Pest and Insect Control
ARBICO ORGANICS
Sustainable supplies for pest control and other organic gardening needs.
800-827-2847
www.arbico.com
Seeds and Plants
THE GOURMET GARDENER
International seeds and edible flowers.
913-345-0490
www.gourmetgardener.com
HUMMERT INTERNATIONAL
Features a wide range of seeds.
800-325-3055
www.hummert.com
JOHNNY’S SELECTED SEEDS
Excellent catalog of offerings, especially vegetables.
207-437-4301
www.johnnyseeds.com
SEED SAVERS EXCHANGE
A good resource for heirloom seeds, this nonprofit organization of gardeners is dedicated to saving and sharing heritage varietals.
319-382-5990
www.seedsavers.com
TERRITORIAL SEED COMPANY
An excellent resource for seeds, live plants, and garden supplies.
541-942-9547
www.territorialseed.com
And finally, for those of you who haven’t had enough of Graham Kerr—the rampant enthusiast—visit my website at www.grahamkerr.com.
INDEX
Page numbers in italics indicate illustrations.
Adventist Health Study
agribusiness
air for compost
Akaba
Albert, Stephen
alcohol as flavor enhancer
Allium cepa. See onion
Allium porrum. See leek
Allium sativum. See garlic
Allium schoenoprasum, A. tuberosum (chive)
Almonds, Pea Salad with Curry and (recipe)
American Community Gardening Association
Angelica Kitchen, New York City
annuals
antibiotics for fungal diseases
antioxidants
aphids
Apium graveolens var. dulce. See celery
apple
Apple and Pear Crisp (recipe)
Baked Apples (recipe)
Celeriac Apple Salad (recipe)
Kale and Apple Soup (recipe)
Tarte Tatin (recipe)
apple mint (Mentha suaveolens)
Arizona
Artemisia dracunculus (tarragon)
arthritis caution
artichokes (Cynara scolymus)
Artichoke Omelet (recipe)
Artichokes, Asparagus, and Peas with Tarragon (recipe)
basic preparation
Herb Broiled Artichokes (recipe)
Pasta Primavera (recipe)
arugula (Eruca vericaria sativa, domestic)
Arugula Salad with Yogurt Goat Cheese Dressing (recipe)
Arugula Wrap (recipe)
Grilled Fish on a Bed of Bitter Greens (recipe)
Asia
Asian Snow Pea Salad (recipe)
asparagus (Asparagus officinalis)
Artichokes, Asparagus, and Peas with Tarragon (recipe)
Chilled Steamed Asparagus (recipe)
Cold Asparagus Salad (recipe)
Sesame Grilled Asparagus (recipe)
Au Bon Accueil in Paris
Augustus (Emperor of Rome)
automatic overhead ventilation panels
Baby Bok Choy, Steamed (recipe)
Baby Squash Sauté (recipe)
Baked Apples (recipe)
Baked Sweet Onions (recipe)
Baked Sweet Potato Mousse (recipe)
balanced vs. enjoyable cooking results
Bali Ethmix (recipe)
Balsamic Sauce (recipe)
bananas
serving size
Strawberry Banana Fruit Leather (recipe)
Banks, Sir Joseph
Barley with Leeks (recipe)
basic recipes
Barley with Leeks (recipe)
Boil ’N’ Steam Brown Rice (recipe)
Couscous (recipe)
Ethmix recipes
grains and starches
Italian Bread with Olives and Rosemary (recipe)
Lentils in a Cumin-Flavored Broth (recipe)
Pie Crust (recipe)
Quinoa (recipe)
Vegetable Stock (recipe)
Yogurt Cheese (recipe)
See also growing a kitchen garden; specific fruits and vegetables
basil (Ocimum basilicum)
beans (Phaseolus spp.)
Bean Dip with a Kick (recipe)
Jerusalem Artichokes with Hot Black Bean Salsa (recipe)
Leek, Bean, and Spinach Soup (recipe)
pod beans
Senate Bean Soup (recipe)
shell (horticultural) beans
Southwest Swiss Chard and Bean Soup (recipe)
String Wing Bean Salad (recipe)
See also fava beans (Vicia faba)
béarnaise
beer for pest control
basic preparation
Beet and Potato Puree (recipe)
Beet Salad (recipe)
Beets and Greens with an Orange Reduction (recipe)
Roasted Chioggia Beets (recipe)
Beijing , China
Bella Bella Beans (recipe)
bell peppers. See peppers (Capsicum annuum)
beneficial insects
benefits of growing a kitchen garden
bergamot mint (orange mint)
berries
Bumbleberry Strudel (recipe)
Mâche, Goat Cheese, and Blueberry Salad (recipe)
Mâche with Berries (recipe)
Molded Rhubarb Strawberry Dessert (recipe)
serving size
See also strawberry (Fragaria vesca, F. virginiana)
beta-carotene
Beta vulgaris esculenta. See beets and beet greens
Beta vulgaris var. cicla. See chard
Better H
omes and Gardens
bibb (butterhead) lettuce
biennials
biodegradable chemicals
biotin
Black Bean Salsa (Hot), Jerusalem Artichokes with (recipe)
Black Gold potting mix
blanching (gardening term)
blanching (parboiling)
Blethering Place in Oak Harbor, British Columbia, Canada
blight
bloodmeal
Blueberry, Mâche, and Goat Cheese Salad (recipe)
boiling
Boil ’N’ Steam Brown Rice (recipe)
bok choy (Brassica rapa var. chinesis)
Steamed Baby Bok Choy (recipe)
Steamed Mature Bok Choy (recipe)
Stir Fried Bok Choy (recipe)
bolting
bone growth
Braised Celery Hearts (recipe)
Braised Fennel in Spicy Tomato Juice (recipe)
Braised Leeks (recipe)
Braised Rosemary Brussels Sprouts (recipe)
braising
Brassica juncea var. rugosa. See mustard greens
Brassica napus. See rutabaga
Brassica oleracea var. acephala. See collards; kale
Brassica oleracea var. botrytis. See cauliflower
Brassica oleracea var. capitata. See cabbage
Brassica oleracea var. gemmifera. See Brussels sprouts
Brassica oleracea var. gongylodes. See kohlrabi
Brassica oleracea var. italica. See broccoli
Brassica rapa var. chinesis. See bok choy
Brassica rapa var. pekinensis. See Napa cabbage