Collards and black eyed peas for prosperity and luck in New Year

Black eyed peas and collard greens

Monday, December 30, 2024

It is a Southern tradition to have black-eyed peas and collard greens to usher in the New Year. My grandmother was originally from the hills of Tennessee and moved to southeast Missouri as a young girl.  Everyone I know that grew up in southeast Missouri has 'em on New Year's Day.  

History of black-eyed peas and collards

Black-eyed peas were first domesticated in West Africa and widely grown in Asia.  The "good luck" traditions of eating black-eyed peas for the New Year go as far back as Babylonian times (2500 years ago).  The tradition then was to have bottle gourd, leeks, black-eyed peas, beets, spinach, and dates as they were all symbols of good luck. 

This Jewish tradition was brought to the southern US in the 1700’s.  Today, the good luck Southern meal includes peas for prosperity (coins), mustard greens for money (green backs), and pork for moving forward.  Cornbread is also part of the meal and represents gold.

George Washington Carver encouraged the planting of black-eyed peas because they fertilized the soil, are nutritious and very affordable.  Black-eyes peas are chock full of nutrition.  They contain protein, calcium, vitamin A, folate, magnesium, iron, phosphorous, manganese, and lots of fiber.  black eyed peas nutritional info

Recipe for your good luck peas

To cook black-eyed peas, I add some ham and diced onion and simmer in chicken broth.  I simmer until tender.  You can add vinegar or some hot peppers for a different taste.  If using your own homegrown beans, here are tips for using dried beans Use dry beans instead of canned

Growing your own "peas"

Black-eyed peas are a subspecies of the cowpea and is also known by the name of goat pea.  They are not actually a pea at all, but a bean.  Black-eyed peas are a warm season crop that is not susceptible to pests or disease.  Beans should be planted after all danger of frost has passed and the soil is warm.  They are very drought tolerant so little watering is needed.  I start my beans indoors in April and set out around Memorial Day.  They are easily grown directly in the garden.  Just plant seeds after the soil is warm.  Growing beans

If using just for fertilizing the garden soil, legumes (peas and beans) should be cut before they start producing pods as the production of the seed pods use up a lot of the nitrogen fixed in the roots.  Even if growing to eat, leave the roots when removing the vines at the end of the season.  Those nodules you see on the roots are stored nitrogen.  To increase the nitrogen in the roots, an inoculant of rhizobial bacteria should be coated on the seed at planting.  You can mix a little syrup (1-10) with water to dampen the seed before dusting with the inoculant.  This will greatly increase your harvest.

A side benefit of growing black-eyed peas is that the flowers produce copious amounts of nectar for pollinators, like bees.  Be sure to not use any pesticides on your black-eyed peas as they will kill the bees, too.  Natural, organic pest strategies and how to make your own bug sprays

For fresh peas, you harvest the beans when the peas have just begun to swell in the pod and are 2-3" long.  After harvesting, simply shell the peas into a freezer bag (don’t forget to label with type and date).  By harvesting the fresh peas, it will encourage more pods to be formed, giving you a larger harvest.

For dried beans, wait until the pods have dried completely on the plant.  Pick the pods and shell.  I use a quart jar to store my dried beans until needed.  When ready to use, rinse the beans then boil on low until tender with 4 cups of water to 1 cup of beans.  The time needed will depend on the age of the dried bean.  The older the bean, typically the longer it takes.  You can also soak over night to reduce cooking time.

Growing your own collards 

Collards are a southern favorite and also chock full of nutrients.  They come from the same family as kale and were likely cultivated 2000 years ago by the Greeks.

Greens like lots of nitrogen so they are great to interplant with your summer black eyed peas.  They are best planted in spring and fall as they prefer cooler temperatures.  Spring planted collards will produce all summer.  Fall planted collards will continue to produce into winter and will survive down to 0 F.  

Plant in rich soil 1/4" deep, 18-24" apart and keep moist until sprouted.  Use collards how you would kale, from adding to salads to steaming and sautéing.  

For more on growing beans, Legumes-peas for spring, beans for summer.  For more on growing collards, Grow a southern favorite-collards.  For preserving, Freezing the extras for winter

Try some good luck food for your New Year's!

January 2025 Edible Garden Planner

 

Sunday, December 29, 2024

As this year closes and a new year begins, gardeners dream of the possibilities for their spring and summer gardens.  Big box stores have seeds in stock and all the seed starting supplies you need to get a jump on the spring season in January.  My biggest issue is paring down all the plants and edibles that look fun and fabulous to grow to what can actually fit in my small space garden and pots and is easy to manage.

Grow what you love!

The easiest way to fall in love with gardening is growing what you love to eat and look at.  There is nothing like strolling out to the garden to see what's ripe and tasty for dinner and gathering blooms to bring inside for the table vase.  If you have ever wanted to plant a kitchen garden, but weren’t sure if you had the space or skills, you may be surprised.

We grow all we need for fresh eating and putting away for the winter in our flower beds and pots.  Just mix in greens, herbs and veggies with your flowers and bushes.  Add edibles to your decorative pots.  It looks great, flowers attract beneficial insects for more veggie production, and is so easy to run out and get what you want to eat that day right outside your door.

If you aren't sure you can grow veggies, start with herbs.  Herbs thrive on neglect so are a great choice for dipping your toe into the edible gardening arena.  This is how I transitioned from a purely ornamental garden to integrating edibles into my flower beds.  A bonus is many herbs are perennials so only have to be planted once and come back year after year.  

Start a kitchen herb garden!  

Herbs come in all different sizes as well.  I love growing creeping thyme between stepping stones and around the perimeter of the garden.  Oregano and tarragon are taller and have a tendency to fill out a space so better for the back of the garden.  And there are many in between.  Pick herbs that you use a lot in cooking and use those in your flower bed as a start.

You can grow a lot in a small space

It is common for Italians and French to have a small kitchen garden where they grow herbs, greens and vegetables year round.  It is amazing the amount of food you can grow in a very small space!  How to decide what to plant for small spaces?

If you have only a 6’ x 6’ space, a Mediterranean kitchen garden could include the following:

Herbs (1 each)-thyme, rosemary, sage, oregano, and flat leaf parsley 

Make your own "Herbes de Provence"

3 basil plants (for pesto and seasoning)  

Basil basics-harvesting, preserving, growing basil

2 tomatoes-1 small fruiting and 1 slicer type 

Tomatoes 101, everything you need to know to grow great tomatoes

2 sweet pepper plants  

Peppers are for every taste and garden

1 zucchini (look for “bush” types as they are more compact)  

Everything you need to know to grow squash

1 eggplant 

Eggplant-add this native from India to your garden

8 red bunching onions 

Onions-everything you need to know to grow 'em

8 garlic plants 

Time to plant garlic! With growing tips......

Arugula, spinach and lettuce scatter sowed  

Growing fabulous lettuce and greens

For more details on a compact French garden:  Small space French kitchen garden

For an Italian garden:  Heirloom Sicilian kitchen garden  To entice the little ones, chose a theme like "Pizza or Spaghetti Garden".  For those that lose interest in waiting, plant crops that have something for little ones to snack on from spring through fall.  

Pizza garden for the kids

How to keep children interested in veggies and the edible garden

Use your patio to grow edibles with flowers 

If you also have room for pots on the patio, you can grow zucchini, eggplant, peppers and cucumber in pots  (only 1 plant in each pot) and add 3 bush or 6 pole bean plants in the garden bed or pot with a trellis for them to grow up. Look at the descriptor on the seed package to see which type the bean plant is.  Personally, I stick with the pole beans you eat whole as shelled beans you do not get as much food per plant, and less food per space in a small garden.  Pole beans produce all summer and fall.

Decorative container gardening for edibles

If you have more room, you can add almonds (yes, they survive Midwest winters), beets, chard, fennel, chickpeas, figs (grows well in a pot too), asparagus, cardoon, chicories, radicchio, endives, broccoli, cauliflower, or artichokes.  

If you are just beginning a garden, do start small!  You want the garden to be fun and relaxing, not overwhelming.  Don't be afraid to begin.  The force of life is strong and really doesn't need much from us.  Buy a few plants in the early spring and just put them in the ground in a sunny spot with a natural fertilizer and you will be amazed at how they just go to town all by themselves!

What crops give you the biggest bang for your time?

Vintage WW2 poster

For seed catalogues, the ones that have the best chance of thriving in your garden are the ones that do their trials in your area of the country.  The seeds and plants they carry are the ones that have performed the best for them in their trial gardens.  Baker Creek is fun because they specialize heirlooms and rare seeds from around the world and are here in the Midwest.  Territorial Seeds has a good summary in each section of growing tips and their seed farms are mainly in the Northwest.  I have had very good success with both.  I look for key words in the packet description that reflect our growing conditions here in the Midwest summers.  This year, I also ordered from Southern Exposure Seed Exchange as they carry many varieties that can stand our summer heat and humidity.

My favorite catalogs are the ones that the links are on the right.  I have ordered from them all and been happy with their selection and how well the plants and seeds did.

After you have the list, pare it down to your space 

If you are like me, your list will be much longer than what you can grow in your space.  The hardest part for me is crossing off what I will NOT grow this season.  Split out what you want to grow by when they are producing in your garden, your cool season crops from your heat lovers.  If you start in early spring, you will want to plant the crops that grow well in cool temperatures like lettuce and spinach.  Spring edible garden  When all chance of frost has passed is when you will plant the heat lovers.  A summer edible garden  If you are just starting, start small and only try 2-3 of your favorites so you can easily care for them and learn about gardening.   

Here's how my garden fared in 2024, what I learned and my garden plan for 2024  Reflections on the 2024 edible garden and the 2025 plan  I ordered my seeds and plants for my 2025 garden and have updated my plan with the new varieties that I think I'm going to try.  My 2025 Edible Garden Plan  I'm sure my plan will continue to change slightly with how well my seeds come up and what looks enticing from the seeds I already have.

This year I am going to start onions from seeds which will need to get started this month.  I'll have more seed starting in February and then my biggest month for seeds is March.  For more on what you can start indoors and outdoors in January:  What to plant in the January 2024 edible garden

Still having trouble deciding?  Well, you have some time before the season starts.  Heck, you can procrastinate all the way to June..........  It is not too late to start a garden in June!  You can use this time to make your plan based on what you eat this winter.  Use this winter to figure out what to grow in the ...

For more on steps on putting in a garden: Easy ways to make a new vegetable garden bed  

Weed free, self fertilizing, till free garden beds  Easy kitchen garden

My 2025 Edible Garden Plan

Saturday, December 28, 2024

It is that time of year as winter is setting in and the dreary days seem endless; the time to dream of warm weather, spring breezes, and green things sprouting once again.  Can't you almost smell the fresh cut grass and turned earth?  

Every gardener looks forward to the spring growing season.  In the fall, we reflect back on what went well, not so well, what we want to learn more about over the gardening lull in winter, and sketch out our thoughts on next year's garden plan.  Then comes the seed catalogs as winter moves in.  Time to go back to that fall garden plan and get ordering the seeds to make it happen!

Reflections on the 2024 edible garden and the 2025 plan

My garden consists of four parts: the perennials that come back year after year in the same spots and pots, the self-seeders that pop up in different spots, the stand by annuals I plant every year, and the new varieties I try each year.

 

Perennials

The perennials in my garden are herbs (thyme, tarragon, oregano, garden chives, garlic chives, spearmint, lemon balm, horseradish), the vegetables (Egyptian walking onions, sweet Egyptian walking onions, potato onions, shallots, garlic, asparagus, sorrel, rhubarb, the fruits (strawberries, blackberries, raspberries, Aronia bush, goji berry), and the flowers (daylilies, peonies, hydrangeas, daffodils, hellebore, surprise lilies, gladiolas, coreopsis, hollyhocks.

 

Self-seeders

 There are some self-seeders I can count on and others that are a nice surprise.  The ones guaranteed to pop up are zinnias, amaranths (Love Lies Bleeding and Chinese Bicolor), Cocks comb, carrots, celery, chard, Giant Leaf mustard, my purple sprouting broccoli, Hummingbird vine, Morning glory, Red Malabar spinach, and Giant Blue Feather lettuce.  I will also get different varieties of other lettuces popping up here and there and usually Chinese Hilton cabbage.

 

Stand bys

Pole Beans-Blauhilde purple snap beans, 1500  Year Old snap or shelled beans, Christmas speckles lima beans, Purple or Red Chinese Noodle beans, Urizun Japanese winged beans.  All but the winged bean will be in the garden bed.

Okra-Red Burgundy (2)

Tomato plants (10) -Italian Pear paste, Cherokee Purple, Chocolate Pear, Brandywine, an early variety and a fun one or two

Eggplant (3)-AO Daimura, Antigue or Rotanda Bianca or Rosa, Shiromaru or Amadea in pots

Cucumber (2) – bush varieties in garden bed

Summer squash-Trombetta since it is resistant to vine borer and squash bugs.

Winter squash (2) – Butternut from saved seed and a new one

Snow peas in pots with peppers and eggplants

Dragon Tail radish in pot by sprouting broccoli

Hilton Chinese cabbage (2 plants)

New Zealand in pot (1)

Lettuce (Royal Oakleaf, Grand Rapids, Butter King, Bronze Beauty, Yedikule, Red Sails and a couple new ones) and spinach in pots

Snow peas in pots with peppers and eggplants

Dragon Tail radish in pot by sprouting broccoli

Hilton Chinese cabbage (2 plants)

Greens that stay sweet in summer-Orach, New Zealand spinach in pot

Sweet and hot peppers-variety to make chili powder (3 plants), Jigsaw and Baklouti hot pepper plants, and 3 sweet pepper plants

Herbs-Dill, Basil (Nunum, Genovese, Cardinal), Cilantro, Lion's Ear, Rosemary, Parsley, Garden Sage, Chervil, Multicolor Sage, marjoram

Cantaloupe-Tigger melon

Flowers-zinnias, alyssum, marigolds, Cock's Comb, peach hollyhocks, blue morning glory, Love Lies Bleeding

 

New Ones

Greens-Purple Stardust Iceplant, Komatsuna, new lettuces (Marvel of Four Seasons, Hao Shan, Spotted Aleppo, Chadwick’s Rodan, Chinese Narrow Leaf?)

Onions-Australian Brown, New York Early, Rossa di Milano

Potatoes in the potato boxes - Yukon Gold, ones from saved seeds (yes, some potatoes actually develop seeds from their flowers)

Sweet potatoes-Purple, orange and white variety pack from Southern Exposure

Dwarf Tamarillo-small orange fruits

Giant Red celery

Pumpkin-Ayote Green Flesh for pies and bread

Melons-Maybe Prescott Fond Blanc, Kajari or Lemon Drop?

No watermelon, beets, heading cabbage or broccoli

 Vole repelling plants around the perimeter of all my beds

I will also need to thin my Hummingbird vines, Morning Glory vines, celery, Red Malabar spinach and Giant mustard plants out as they come up next year.

 

I have to be stern with myself about what I will not plant.  In the past 5 years, I planted much less than usual and had plenty for fresh eating and preserving.  My eyes are always bigger than my space or need!!

Cold season gardening

Cabbage to full size for fall

Tuesday, December 24, 2024

The key to 4 season gardening is planning.  When summer is in full swing, you don't think about planting for fall and winter harvests, but that is the key to eating fresh produce from your own garden all fall and winter and into spring. 

For any fall and winter vegetable, you want them to be at full size by the first of November.  Since days are getting shorter and cooler in fall, it can take up to two weeks longer to reach maturity in fall than spring.

Early summer

Early summer is the time to get the winter hardy veggies that take a long time to get to maturity growing.  Brussels sprouts, winter cabbage, parsnips and salsify are all winter hardy and take 90-120 days to mature.  Brussels sprouts are hardy down to 20 F; winter cabbage, parsnips and salsify to 0 F with no protection.

Mid-Summer

Beets (20 F), fall broccoli and cabbage (28 F), carrots (12 F), cauliflower (32 F), Chinese cabbage (25 F), leeks (10 F), green onions (25 F), kohlrabi (20 F), rutabaga (20 F) and dill (25 F) can be sown in mid summer.  You can sow a few starting in July through mid-August to have them come to maturity at different times or sow varieties that have different Days to Harvest.  In my garden, we see temps in the single digits and I have sprouting broccoli, carrots, Chinese cabbage, leeks, Egyptian walking onions survive all winter.

Late Summer to Early Fall

This is the time to plant arugula (22 F), lettuce (25 F), endives/escarole (25 F), collards (12 F), kale (15 F), mustards (25 F), radishes (20 F), radicchio (25 F), Swiss chard (25 F), turnips (20 F), cilantro (15 F), parsley (15 F), and spinach (10 F).   In my garden, I have collards, kale, chard and parsley survive all winter.

Mid to Late Fall

For later sowings, garlic and perennial onions like shallots and potato onions, quick growing radishes.  You can also sow under cover, arugula, cress, lettuce, spinach, tatsoi, and kale.  They do great all the way to spring with a little protection.

What's happening in the late December edible garden

Sunrise in the December edible garden

Sunday, December 22, 2024

Most think that nothing is alive to eat in a late December garden.  Winter is hard on almost all living green things, but some can out weather even the harshest winter temperatures, especially if given a helping hand.

So, what is still surviving in December in our Zone 6/7 garden?  Perennial herbs and vegetables are still green in the garden along with cole crops.  Oregano, creeping thyme, mint, parsley, carrots, celery, kale, cabbage, sorrel, chives, miner's lettuce, cultivated dandelions, chard, sprouting broccoli, cauliflower, and onions are all still green without any cover.

The winter edible garden

Extend the season with protection for plants

Using pop-up greenhouses to garden year round

Cold season crops for your edible garden

Want a vegetable and fruit garden that you only have to plant once? Try perennials!

Edible December garden bed

Salad burnet

Oregano

Parsley

Chard

Rosemary

Egyptian walking onions

Kale

Under cover, lettuce, sprouting broccoli, celery, parsley, sorrel, chard, and kale are still green and happy. 

Greens inside portable greenhouse

Portable greenhouse over potted greens

Use the fresh greens in salads and herbs in salads, soups or cooked dishes.  It is cold outside, but the garden keeps giving. 

Use homegrown in your Christmas dinner

Garden herbs

Saturday, December 21, 2024

Add a fresh edge to your Christmas dinner by using herbs straight from your own garden.  Herbs can be harvested all the way through the entire winter in most years.  If you are growing vegetables in a greenhouse or are having a mild winter, you can also be harvesting cold hardy greens for salads or cooking. 

Herbs are easy and care free to grow and almost all of them are perennials.  That means you plant once and they come back year after year.  And herbs thrive on neglect!  For more details on growing your own herbs, see my blog here  Start a kitchen herb garden!

Jazzing up the flavor for the main dish

You can easily make seasoning for poultry or red meat from herbs in your own garden.  Poultry seasoning adds great flavor to, of course, chicken or turkey, but also veggies, fish, casseroles, pasta.

The first commercial poultry seasoning was invented by William G. Bell, a Boston cook, in 1867.  His included sage, marjoram, rosemary, oregano, pepper and ginger.

I like to make my poultry seasoning with dried sage, parsley, thyme, rosemary, and marjoram.  Some add nutmeg, pepper, ginger , onion powder and/or cloves.

Here is my poultry seasoning recipe:

3 Tbl sage

1 Tbl parsley

1 Tbl thyme

1 Tbl marjoram or oregano

1 Tbl rosemary

  

For lamb, rosemary is a favorite herb pairing.  For all other red meats, I use a combination of whatever I grew in the garden this past summer.  I cut and dry at the end of the season, then mix in a paper bag and store in airtight containers.

“Herbes de Provence” contains herbs that are typical of the Provence region of southern France and are grown in French potagers (kitchen gardens).  I also include sage in my herbal seasoning mix.  These are herbs that were typically used in cooking by the French in this region:

*Thyme

*Marjoram/oregano

*Rosemary

*Savory

*Basil

*Tarragon

Insure all spices are crumbled into tiny pieces so they will disperse evenly in your favorite prepared dish.  You can transfer the amount needed to a kitchen spice jar.  Keep the rest in a cool, dark location.For any spices, you want to keep them as fresh as possible.  They lose their flavor over time and quicker if exposed to heat/light.

Potager gravy

To make 2 cups of gravy, cook in a sauce pan, 1/2 cup of fresh chopped carrots, 1/2 cup of fresh chopped celery, 1 cup of chopped onions, 3 cloves of peeled and mashed garlic until browned.  Add 1 bay leaf, 3 cups of chicken or beef stock.  Simmer on low uncovered for an hour or so until reduced in about half.  Strain out all solids and combine 1 cup of stock with 1/4 cup of cream and 1/4 cup of flour, whisk until smooth.  Bring remaining stock to boil, add cream mixture, defatted meat pan drippings if desired, simmer until thickened.

Herbed mashed potato options

There are a few options for snazzing up your mashed potatoes.  For 5 pounds of potatoes, you can add 5 cloves of roasted garlic, 1 cup of sour cream, 8 ounces of cream cheese and enough buttermilk for consistency you prefer.  

Or how about 5 pounds of small potatoes that are cooked until tender, then tossed with 1 cup of butter, 3/4 cup freshly, finely chopped parsley, marjoram, chives and/or thyme.  Add salt and pepper to taste.

Garlic and herb roasted vegetables

This recipe works with any really firm vegetables you like.  Here is one variation.  Cut 4 sweet potatoes, 3 medium turnips into 1.5 inch cubes, and 2 large onions into 1.5 inch wedges.  In a gallon plastic bag, place 12 cloves crushed, peeled garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh oregano or marjoram, 2 teaspoons salt, 6 tablespoons olive oil.  Mix thoroughly.  Add your cut veggies and squish them around until they are coated on all sides with the herb mixture.  Place on a cookie sheet in a single layer.  Roast in a 450F, preheated oven for 25-30 minutes until soft.

Potatoes, turnips and onions are all veggies that can be stored over winter if kept in the proper conditions.  Be sure to keep potatoes covered or in a dark place as when they turn green, they are toxic.  Sweet potatoes will keep for a month if kept in cool dry conditions and bagged with an apple to keep from sprouting.

Herbal salad dressing

You can keep it simple and flavor a good white wine vinegar with your favorite herb like tarragon for the salad.  Use a mild olive oil so the flavor of the herb shines through.  Herbal vinegars are easy to make, but you need to make ahead.  Place herbs in the vinegar and leave in a cool dark place for at least a week.  You can strain out the herbs before using after infused.

Homemade version of Hidden Vally Ranch is easy to make.  Just mix equal amounts of buttermilk, mayonnaise, and sour cream (half cup each).  Then add parsley, dill, garlic, onion (half teas), salt(quarter teas) to taste.  If the mayo is too overpowering, I substitute yogurt.

This is the perfect time of year for fresh spinach salads.  Spinach and other greens are in season and living this cool weather.

Artisanal butter

If you are making an herbal butter to serve, you would want 2 tablespoons of herbs to 1/2 cup of butter.  Add the herb that complements the dish you are serving.

You can either serve in a dish, roll it into a log using plastic wrap or form into a shape.  If you use a form, simply press the butter firmly into the form, then place the form in a shallow dish of hot water.  The butter should slide out easily after a little warming.

Mint inspired beverages and desserts

Mint is still green and growing in our garden.  Mint is wonderful to add to teas, lemonades, hot chocolate or adult beverages, even to salads.  You can also incorporate into desserts.  Chop fresh mint and add to sorbet or ice cream.  You can incorporate in a food processor and refreeze until ready to serve.

Don't forget to check you freezer for possibilities.  This year, frozen tomatoes are conjuring up Grandpa's spaghetti sauce and tomato bisque soup.  Maybe eggplant parmesan, too?  Carrots and fresh herbs are amazing in beef bourguignon.  Frozen broccoli and greens would be tasty in a frittata.

There are so many possibilities for using herbs right from your garden and fruits and veggies from the freezer to add fresh taste to many dishes for the holidays!