Plant Those Veggies!

Posted on by

We’ve been spending loads of time in the garden the past few weeks. With more success than usual sprouting seeds, we have ended up with a large variety of vegetables to plant this year! As promised in the Come and Get It weekly bulletin, here’s a list of what we are planting:

Spring seedlings

Russian Kale, Onions, Tomatoes, Winter Squash, Zucchini, Eggplant, Basil, Hot Peppers, Kohlrabi, Cabbage, Broccoli, Chard, Spinach, Lettuce, Honeydew Melons, Parsley, Cucumber, Pole Beans, Beets, Potatoes and Bell Peppers. Many of these we have more than one variety that we’re trying. Hopefully, everything will thrive and we will have plenty for everyone this summer. This early heat wave has me concerned about my baby plants though, so we’re keeping them all well watered to get through it.

Yo'el transplanting

Ofer transplanting

 

Ofer moved the strawberries from pots to a large bed this year and the artichokes we planted in early spring are looking good. The asparagus are beginning to multiply, though we can’t harvest them for another two years.

Strawberry bed

Young artichoke plants

Early asparagus

 

 

 

 

 

 

 

We’re trying some new ways of supporting tall plants this time. Ofer and Yo’el have put in temporary fencing for the beans to climb. This way, we can move the beans from year to year.  It is a healthy practice to keep rotating where crops are planted in beds. Last year, we planted some Jerusalem Artichokes and Pole beans next to each other and the beans climbed up the stalks of the Jerusalem Artichokes. Hopefully, it will happen again this year.  We fenced off the sideyard bed while the flowers are sprouting. When they are big enough, we’ll take away the fence (we don’t want the cats disturbing the seeds).

Adding bean fence

Pole bean fence

Fenced flower bed

 

I’m still experimenting with how to support the tomatoes this year. I planted them closer together to try something new. I’ll put some in tomato cages and I think I’ll also tie some  to stakes. We’ll see what works best as the summer progresses!

Here’s a fun photo of our tools waiting patiently for the next use after a good day of working in the garden. Happy spring planting!

Tools of the trade


Natives are the Answer!

Posted on by

For many years I have tried to find something to grow successfully in the front of my house. It is facing south so I wanted to have something that was heat resistant and drought tolerant. I tried low-growing manzanita, but I don’t think I watered it enough for it to get established. Most recently, I put in a bunch of low-growing succulents that have a lovely pink flower. I managed to water it well at first, but as the summer went on it got to be too much and failed in the intense heat. Sigh!

For a few years, I watched as the California Poppies that are volunteersin the yard, decided to take over that challenging area.

California Poppies

That made me happy for a while, until I realized (after a hot hike and the delicious aroma of the sages) that it might be possible to plant some native sages. Every time I hike around here, like at Black Diamond Mines or Mitchell Canyon among other places, I smell the tantalizing aroma of the sages when they bloom. It turns out that it is actually their leaves that have such an enticing scent! My favorites are black sage, pitcher sage and mugwort. Finally, I decided last year to find the black sage that I absolutely love.

Black Sage blooming

Pitcher Sage blooms

Luckily, I found some at Morningsun Herb Farm that would fit my hot, south-facing front yard perfectly! Last year I planted Black Sage and a couple of other sages whose names I don’t remember. I found Pitcher Sage with lavendar blooms (not the white I see in the wild) at another local natives nursery that, sadly,went out of business last summer. I also, added some Penstemon, another native that thrives in this area. The Calendulas I planted in back have spread to the front and have added themselves to the colorful array.

This year, the whole front is alive with brilliant colors! It feels welcoming and happy and requires no fuss at all.

Salvia with purple stalks

Penstemon

Salvias in front

Poppies, Calendula, Penstemon

 

 

 

 

 

 

 

 

I ‘ve found that natives are a wonder to plant in all areas of the garden. They thrive and are drought tolerant. Their native beauty is stunning and the variety is endless. My friend, Christine, gave me some mugwort from her garden. The mugwort is happily growing in the side yard. It doesn’t like as much sun so I also planted some under the oak tree. I wasn’t sure if it would do well as it was in a hard spot to water. But, it is back this spring and has actually added more plants as I was hoping!

Mugwort

Sticky Monkeyflower

Sticky Monkeyflower blooms

 

Other natives I have growing in my side garden are Sticky Monkeyflower, Blue-eyed Grass and Evening Primrose. This photo of the Evening Primrose shows its growth right now. The flowers haven’t started blooming yet.

Blue-eyed Grass

Evening Primrose

 

 

 

 

 

 

 

Each spring, we enjoy more and more natives volunteering in our yard. To many people, they are weeds, but to us they are a sign of a healthy yard. We have mallow, mustard, cleavers, purslane, and miner’s lettuce – all edible plants that volunteer each year. Some have already come and gone and others are on the way soon.

Cleavers

Blooming Mustard

Miner's Lettuce

One of the happiest volunteers I have each year is the Feverfew. This is a lovely herb that makes me happy whenever I see it. It was growing in the far back corner of our yard when we first moved in. Now it finds many perfect places to show its sunny face. It’s a great addition to herbal teas in the summer, a bright bouquet and is traditionally known as a remedy for migraine headaches.

Feverfew Patch

Feverfew trio

 

 

 

What natives are growing in your garden? Look around and see what wants to share life with you.


April Garden Fun

Posted on by

This has certainly been one of the weirdest winter-spring times ever! It is raining again today and is supposed to continue all week. This is quite odd in my neck of the woods. The cats are certainly as confused as the plants. They keep sitting on the bench watching the rain. And then they come in the house and complain. Jade, especially, thinks I have magical powers to stop the rain so she can scamper around chasing bugs in the sun!

peach leaf rot

 

My beautiful little peach tree that Ofer grew from seed is suffering with this strange looking leaf rot that I have never seen before. I assume it is from these late rains. On the other hand, it has some lovely little peaches growing. Hopefully, the rains won’t ruin those too.

 

We spent the weekend working in the garden. The flowers continue to bloom creating a cacophony of color and beauty all around the garden! Lavendar, lilac, rosemary, California poppies, freesias, mustard and broccoli blooms, alyssum, blue-eyed grass, sweet peas are just a few…and the tulips are also starting to come up!

White Tulip

Alyssum

Lavendar blooms

Mustard and broccoli flowers

White Spanish lavendar blooms

Lilac and rosemary

 

 

 

 

 

 

 

colorful freesias

Purple Freesias

Lavendar sweet peas

Blooming Pear

We decided to put out a codling moth trap in the pear tree this year as sometimes we find evidence of their presence in our pears. Hopefully, that will completely eradicate the minor problem that we have. Our apples used to also be affected by this moth, but have grown stronger and now don’t have any problems. Our pear tree is quite old so maybe it is just more vulnerable.

 

 

California Poppies

Blue-Eyed Grass

 

These California natives do beautifully in our yard. In fact, the poppies are volunteers and have found exactly where they like to be. They are more abundant each year and everyone compliments us on them. My neighbor asked me last night if he could get some to plant in his yard, too!

 

The lettuce is finally growing some too. I have had trouble with lettuce for some reason over the years, I guess because I have a very sun-filled, hot yard.

We’re making plans for a big garden this year. Ofer and Yo’el are building beds like crazy and we are planting lots of seeds – too many to list here. I’ll tell you all about it as we go along.

Baby romaine

spring beds

 

We were blessed with the help of friends on both days this weekend. Thank you to Anne, Tyler and Kathryn for all your help!

Here’s Kathryn taking a much deserved rest while I was watering at the end of the day. We spent the time pulling weeds, preparing spring beds for planting, planting strawberries, transplanting seedlings and harvesting the last of the winter vegetables that are still around. I made a lovely gratin with the fennel and today am making a quiche with the  spring onions. I love using them like leeks, caramelizing them and then adding herbs, eggs and cheese for a delicious golden quiche.

 

Brussels, Fennel and Parsnip Gratin

fennel

1# brussels sprouts, sliced

1 medium fennel bulb, sliced

1 medium parsnip, peeled and cubed

1 medium onion, sliced

4 sun-dried tomato chicken sausages, sliced

1 Tbsp. minced fresh herbs – marjoram, oregano or winter savory

Olive oil

1 ½ c. parmesan cheese, grated

⅔ c. milk (goat, soy, almond or cow)

 

  1. Preheat oven to 350ᵒ.
  2. Prepare vegetables and steam for 12 – 15 minutes until soft.
  3. Meanwhile, sauté the onion, sausage and herbs in a little olive oil until lightly browned.
  4. Lightly oil the casserole dish.
  5. Layer the steamed vegetables on the bottom of the oiled casserole. Sprinkle half a cup of cheese over the vegetables.
  6. Spread the onion-sausage combo over the cheese. Sprinkle with the remaining cheese.
  7. Pour the milk over the top, spreading evenly.
  8. Cover and bake for 20 minutes.
  9. Remove the cover and bake for 10 minutes.
  10. Serve with garlic bread and a green salad.

Enjoy!


Broccoli Delight

Posted on by

The garden has been slow to develop this winter. Now that it is definitely spring, I am finding more growth and response. I love the way the flowering bulbs pop their heads up early showing promises for the coming glory.

At this time of year, I have a sideyard full of oxalis providing delicious lemon yellow color all day long. The tantalizing scent of narcissus is filling the house. Intoxicating!

narcissus and calendula

While today the first, and most fragrant, of the freesias (the yellow ones) are opening to fill the air with their own lovely fragrance.

yellow freesias

The broccoli I planted last spring (what’s still standing of it) is finally offering us baby broccoli to put in the salad. The “winter” crop of broccoli is also finally giving us something to eat. This year we discovered that the greens are as tasty as the heads. They provide a delicious and nutritious option to chard, kale or cabbage.

 

 

purple baby broccoli

garden greens

 

The hearty mustard is with us this at this time of year also. Mustard is my favorite of the naturalized plants. Though many people don’t like them as they are not truly “native”, I enjoy the happy yellow mustard blossoms. And their greens are delicious! Nothing like wandering out in the yard and picking fresh mustard greens to add to a dish. It’s only available for a limited time each year and that makes it doubly precious. Come and get some in the next week while they’re still around!

 

 

The garlic chives are doing quite well also. I’ve tried for years to grow onion chives with little success. For some reason, I always get aphids on them and they die. So, I’m very please that the garlic chives are doing well!

garlic chives

When I have vegetables in the garden, I love to peruse my cookbooks (yes, actual books!) and find recipes to make featuring what’s fresh. One of my favorite cookbook authors is Mollie Katzen. I found a recipe that I hadn’t tried before in her Moosewood Cookbook. It’s called Warm Salad. I love the use of the fresh greens mixed with the other vegetables. I added my baby purple broccoli  and some broccoli leaves instead of the escarole. You can see how gorgeous the broccoli is after its cooked. It starts out purple and turns a bright green with cooking! I used my spring onions instead of leeks and it was delicious. Here’s the recipe from the book:

warm salad

           Warm Salad

3 Tbsp. olive oil

1 small bunch escarole, chopped

1 medium bunch red or green chard, chopped

8 large napa or savoy cabbage leaves, chopped

2 cups chopped mustard greens

 

1 – 2 tsp. salt                                                                  1 stalk celery, sliced

2 large cloves garlic, minced                                   1/2 small cauliflower, chopped

2 medium leeks, chopped                                           3 Tbsp. balsamic or wine vinegar

2 cups red onion, chopped                                          6 Tbsp. or more parmesan

3/4 lb. mushrooms, sliced                                         fresh black pepper

1) Heat 1 Tbsp. olive oil in a large wok or deep skillet. Add the escarole, chard, cabbage and mustard greens, a little at a time, salting lightly after each addition, and adding more greens as soon as the ones in the pot cook down enough to make room. Use a fairly intense level of heat under the pot, and stir as you cook. When all the greens are wilted and tender, stir in the garlic. Cook and stir just a minute or two more, then transfer to a platter.

2) Add the remaining oil to the wok or skillet, and when it is hot add leeks, onion, mushrooms, celery and cauliflower (I added the broccoli here). Salt lightly, and stir-fry quickly over medium-high heat until just tender (about 5-8 minutes). Add to the platter, mix gently to incorporate the greens and sprinkle with vinegar and parmesan while still hot. (I put the greens back in the pan to mix. Then I had each family member take a serving and sprinkle their own vinegar and cheese individually. That way, the leftovers can be reheated and taste fresh tomorrow.)


Tasting New Ideas – Ice Cream

Posted on by

A few years ago, in my constant quest for the perfect ice cream and all tastes Asian, I tried making Green Tea Ice Cream. It was an instant hit and I went on to Thai Tea Ice Cream. Over the years, I have experimented with many flavors. I love using maple syrup instead of sugar in all of my recipes. The ice cream is tastier without the heavy sweetness of sugar.

ice cream mix

Green Tea Ice Cream

Getting the right creaminess has been a challenge. To make an ice cream that freezes well, but isn’t too hard to scoop is a real trick.  I’ve used rice milk, almond milk, goat milk and cow milk to get different consistencies and textures.

Currently my favorite non-dairy milk is almond. I’ve recently created a Carob Mint ice cream using almond milk and no dairy. Sweetened as usual with maple syrup, it is a lovely change of flavor. Many people want to use carob to replace chocolate. I find that is a big mistake! If you’re wanting chocolate, have chocolate. Carob is a rich, lovely flavor in its own right and is wonderful in ice cream, candy bars, in cookies or as a hot drink. Enjoy carob for itself.

Cinnamon Vanilla and Carob Mint

For dairy ice creams, I like a combination of heavy whipping cream and goat’s milk. I’m finding that the number of eggs I use has a strong influence on the consistency too. I have a great recipe right now that seems to work well with a large variety of flavors.

steaming mochi

Rolling green tea mochi

Green Tea Mochi

 

    On Saturday, March 3 from 2 – 3pm I’ll be

offering a free tasting at my Pleasant Hill

               location. Hope you can join me!

        Please RSVP ahead if you plan on coming

so I have enough for everyone.

 

I’ll be featuring the following flavors:

Ginger-Lemon ice cream

Peppermint Fudge  Chunk (this has Ofer’s homemade fudge in it)

Green Tea

Thai Tea (hoping to have some wrapped in mochi just for fun!)

Ginger-Lemon

Cinnamon Vanilla

Kahlua Chocolate Mint (using my homemade kahlua)

Dairy-free Carob Mint

 


Asian Cooking at Home

Posted on by

For years I told my family “No matter how good of a cook I become, Asian cooking will best be enjoyed in restaurants.” I thought that my unfamiliarity with the ingredients and the seemingly complicated cooking styles, were beyond my skills. Fast forward many years and the growth of one child, and I am experimenting with Asian cooking again. This time, I have a talented sidekick, Yo’el, who has an equal passion for food and Asian culture.

It all started years ago when we took a sushi making class – Yo’el was only 9 at the time. It was 3 hours of brutal work, though fun, when we tried the recipes at home, it was way too much work! Recently, though, we became inspired to try again. Yo’el took it upon himself to perfect the rice (with Ofer’s help) and now he has also perfected the rolling technique.

Washing Rice

Rice cooking with kombu

Prepped ingredients for sushi

Rolling sushi

 

We went on to exploring a large variety of types of sushi and chirashi (which is sushi ingredients served on a bowl of rice instead of in a roll). From using recipe books to recipes online to making up our own concoctions, we are now looking at restaurant menus and copying their ideas at home.

 

 

We make lemon mayonnaise sauce, eel sauce and sriracha sauce. All are great in combination with tuna, salmon, imitation crab, shrimp and more. Vegetables can be added too – carrot, umeboshi plum, avocado, spinach, cucumber, red bell pepper, mushroom, onion etc. Cream cheese is a great addition to many types of sushi. Here are some of the sushis we’ve made over the last few months:

naked Lion King roll

blanketed Lion King

Lion King piece

Butterflied Shrimp

naked Shrimp King roll

blanketed Shrimp King roll

 

 

 

 

 

 

 

slicing sushi

making sauces

placing shrimp

sushi and seaweed salad

umeboshi spinach crab roll

Sesame Tofu Chirashi

 

 

 

 

 

 

 

In the last few weeks, we’ve turned our attention to Thai dishes. Thom Kha Gai (coconut chicken soup), Spicy Angel Wings, Volcano fish and chicken are all fun dishes that we tried with pretty good success. We’ve also been making a larger variety of Japanese dishes like teriyaki, seaweed salad, shabu shabu, miso soup and more. Mochi is a recent exploration – a very traditional Japanese dish. Most often known as an ice cream wrapping (see my next blog post on Ice Creams), I tried it as a savory dish just for fun!

Miso Wakame Vegetable Stew

Teriyaki Beef and vegetables

Spicy Angel Wings

Sesame Mochi on tray

 

I made the mochi, rolled it into balls and poked caramelized onion sausage meatball pieces into the center of the mochi. I placed them on an oiled tray and topped them with a sauce made of miso, sesame oil and sesame seeds. Baked them til golden and boy, were they good! Crispy on the outside and gooey on the inside. Yum!

 

 

Though not specifically Asian, the current trend for making kale chips feels like another great way to eat healthy food! Ofer initially tried this dish with much success. We love to wander around the garden in early spring like this and collect the volunteers that are offering us their nutritious goodness! Mustard, Wild Mallow and others are a wonderful variation on kale for making chips. They’re not only tasty, they’re beautiful!

Here’s the recipe -

Kale Chips

unbaked green chips

crispy green chips

 

Preheat oven to 300 degrees. Wash kale or other greens and spin dry. Cut out the center stems. I use kitchen scissors for this and it is quick and easy. Put greens in a large bowl. Sprinkle with olive oil, cider vinegar and salt. Mix thoroughly. Place parchment paper on a baking sheet. Lay the greens flat on papered tray without overlapping. Bake for 15 minutes. Remove to a bowl or container to cool. Repeat until all greens are done. I reuse the same paper for a full batch, then throw it out.

Enjoy!


Signs of Spring

Posted on by

As we approach Valentine’s Day, I find myself feeling the full influence of what we call in California “false spring”. Every year at this time, I feel the pull of the sunshine and the slightly warmer days, fooling me into thinking that it is time to plant. Instead, it is a good time to prune, plant bare-root trees and flowers, and clean up from the winter – leaves that are in unattractive places, mud-spattered areas, jumbled pots and sticks flung around the yard.

Fig branch budding

Nonetheless, the signs of spring are evident all around the garden and I can take comfort in their presence. The first blooms every year are the snowdrops – a lovely little bulb that brightens everyone’s heart. The first year we lived here, my son (who was barely 6 at the time) and I went out in the yard in late January to take a look around.

First snowdrops

We spied the Snowdrop blossoms and our hearts soared. My tender-hearted boy let tears fall at the immense joy he felt seeing these lovely little harbingers of spring.

Not long after, the Oxalis begins to show its face. Many people don’t like this plant and call it a weed. It does tend to be invasive, but I find that it’s lovely yellow blossoms and pretty leaves  (easily visible with the snowdrops here) make up for its effusive enthusiasm. I just pull it out of the areas that I don’t want it living in and enjoy its beauty everywhere else. It has a flavorful spike that it puts out and is

Oxalis flowers

often called Sourgrass. Another child-friendly plant, the kids love to suck out the sour flavor in the early spring.

One of our favorite features of the kind of “wild and natural” style of gardening we do is the presence of volunteer natives every year. When we first moved here, we found large patches of Miner’s Lettuce in the back of the property. It is a treat in the early spring, and we love adding it to our salads for a little spice. It grows profusely in the hills around here, but we aren’t allowed to pick it – it’s against the law! When we expanded the garden last summer, I was a little concerned that we were covering up all the wild areas that the miner’s lettuce would grow. My fears were unfounded.

Now, in this earliest of springtime, I am finding many miner’s lettuce volunteers popping up all over. Some are in the vegetable beds, where I leave them to happily grow; others are placing themselves in pots and seem quite happy there as well.

Evening Primrose leaves

Evidence of one of my favorite natives, Evening Primrose, is showing itself quite early this year. This is a wonderful flower that is useful as an herb and is one of the flower essences I use in my flower essence therapy practice. When this one is blooming, I’ll show you it’s lovely blossom.

The many bulbs that I planted in the fall also begin to show themselves at this time of year. Though they aren’t blooming quite yet, when I look closely, I can see their leaves pushing up through the soil. The freesias, one of my favorite bulbs, have been showing their leaves for over a month already.

Sweet pea starts

Sweet peas also come up early in the spring if you get the early bloomers. Here is a pot of sweet peas that started growing a month ago and are looking quite happy even without much rain.

Last year, I planted some goldenrod as I read that it is a good companion plant. I also use it with my flower essence practice and enjoy having those flowers in my garden as much as possible. I didn’t know how the goldenrod would behave after it died back. I looked a week ago at the pot it is in and there is already happy evidence of its return!

Goldenrod leaves

A childhood favorite, Pussy Willow, grows in my front yard. For me, this tree is all heart. As an avid cat person, I relate on many levels to the pussy willow. It’s association with love and joy stays deep in my heart.

Early Pussy Willow Buds

Interesting that its soft little buds appear around Valentine’s Day each year.

Speaking of hearts, did you know that there is scientific study demonstrating that people die from “broken heart syndrome”?  Dr. Kate Scannell recently wrote in an article in the Contra Costa Times, “Experts think broken heart syndrome is caused by adrenaline surges triggered during physical trauma or acute emotional states such as bereavement, anxiety and anger.” So, if you know someone who has recently experienced a deep loss now is a good time to offer solace. Spring blooms are a beautiful way to open the heart again. As I mentioned, flower essence therapy uses flowers for that very purpose. The flower’s essence heals the stricken soul.

Heart-Health Benefits of Chocolate Unveiled on ClevelandClinic.org says,  “Flavanols are the main type of flavonoid found in cocoa and chocolate. In addition to having antioxidant qualities, research shows that flavanols have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot.” What a nice way to say “Love” on Valentine’s Day!

            We’re taking orders for heart-shaped fudge for Valentine’s Day until Friday, Feb. 10.

Who would you like to give some love to this Valentine’s Day?

 

 

 


Fruit Trees – Planting and Pruning

Posted on by

The rain finally arrived and we are grateful as the entire garden sighs with relief! This week finds us pruning roses and fruit trees, looking for the perfect new fruit trees to add to the chicken yard. Soon we will be putting the artichoke plants in the ground, too! It’s hard to get outside and do these winter projects when I’d rather be sitting with a good book all snuggled up in the warm house with the smell of freshly baked muffins. To take advantage of these, join the weekly bulletin and order some for yourself to enjoy!

applesauce oat muffins

Later, though, I will be glad that I got off my butt and enjoyed some fresh air in the garden. Hopefully, the new sprouting box will be finished next week – this is Ofer’s winter project – so that Ofer can start planting the seeds that we want for planting in the spring. We are hoping to get an earlier start than usual this year. We’ll see if that works out.

This weekend the weather was lovely again and we brought home our new fruit trees and got out in the garden for a day of work. Ofer and I started with pruning the trees in the orchard that needed winter pruning. Winter is not a good time to prune your citrus trees, so those we left alone. Ofer gave me some instructions and I was pleased to learn that the pruning is reminiscent of pruning roses and found that it is easier than I thought it would be.

pruning demo

The prune plum, fuji apple, persimmon, peaches and figs are all much happier after some pruning. It is amazing to feel the lightness and joy emanating from the trees after a good pruning! The apple is especially pleased to be straightened out and ready to stand tall and strong.

Next we planted our new trees - persimmon, snow queen nectarines and bing cherries. It takes a few years for them to produce much fruit, but the wait is worth it! The trees are about a year old when you buy them, so it’s already shorter than it seems. We prefer the bare root trees over the older, more expensive potted ones.

Find a place with sufficient sun for fruit trees. Citrus need some protection if you get frost so be careful of that. Then dig a big hole. It helps to have two manly men around to do that for you! And plenty of chickens to direct.

Make sure when you put in the tree that you leave the bulb at the top of the roots above ground. Don’t add fertilizer at this point because the tree is still dormant and doesn’t have any use for the extra food. Do give it lots of water though if it isn’t raining. We like to put posts around the trees to keep them straight as they grow. We learned to do this the hard way and that’s why we are now straightening up the apple tree (see above). Best to do it from the start!

Since we are planting in the chicken yard, we have added bricks around the outer perimeter of the trees to protect them from digging chickens. Now, hopefully, the rain will return to soak our new trees!

 


Chicken Coop Fiasco

Posted on by

Last year I was determined to replace the old chicken coop we had. So, I found a guy who seemed like a capable carpenter and ordered a chicken coop. We went over the details as he drew it beautifully on a piece of paper. We agreed that he would give me a good deal on the price if I waited until winter. That was in July.

A month ago, he came by and collected old wood and fencing materials to use for the coop construction. One of the things I really like about him is his dedication to reuse of materials. Two weeks ago, as agreed, he delivered the coop. The problem was, that he had just finished the floor and it needed time to dry and off-gas (I had requested a surface that could be cleaned readily). So, the old coop was left in place for another week.

As I looked more closely at the awaiting coop, I realized that it did not fit the design he had drawn. I had asked him to put 4 or 5 nesting boxes on the outside of the coop at waist level, with a lid to open on top to reach in and collect eggs. I even showed him a picture. Instead, he had built 6 huge boxes inside the coop with doors that open from the ground up. I decided not to say anything, as it really was a beautifully built coop and I figured it was too late to fix such a major design element.

Well, then, the coop was actually put into its rightful place and we started to use the coop. As the week went on, I realized how many problems there were with the design. These are issues that only became apparent with the use of the coop.When, I opened the door to collect eggs, the chickens in the boxes were frightened away.

Box doors

There was no back to the boxes, so the eggs could roll out when opening the doors. In fact, the box edges at the front were quite high and made it harder for the chickens to get in the boxes. And, the doors were so long that I couldn’t just peek in and see if there was an egg to collect. In the picture here, the old door is on the left and the new placement on the right.

Then, there is the roosting bar. Did you know that chickens like to roost like on a branch when they sleep?  This way, when they poop (yes, they do this while sleeping!) the poop drops underneath them and they stay clean. A good chicken coop can mimic nature and offer comfort for the chickens. The roosting bar needs to be readily accessible so the chickens will use it. This one was too high and placed so that it was hard for the chickens to get to it. They preferred to sleep on the top of the nesting boxes which should have been outside and unavailable. Since chickens like to climb on things (remember they’re birds) their poop is all over the nesting box surface. So, they have been sleeping in their own poop.

roosting bar

Having the nesting boxes inside created a space problem as well. The lovely width of the coop is now compromised by the boxes taking up space. Having a place for the feeder (inside the coop in case we actually get any rain this winter) was the next issue. At first I placed the feeder on the top of the boxes, but that didn’t work because the chickens pooped in the feeder. They’re really not very smart animals. Ever heard the phrase “birdbrain”? So, anyway, then we put it hanging from the rafter. But, with the roosting bar in its place, the chickens still were pooping in the food (there actually was one or two that achieved the roosting bar to sleep). A definite fiasco!

Thankfully, I have a capable husband, a willing son and a creative imagination. Between the three of us, we have rearranged to make a functional coop for our peace of mind. Here’s what we did.

1. Cut the roosting bar to a more reasonable length and put it in a corner so the chickens can get to it easily.

2. Block off three of the nesting boxes, so we don’t have to play “Where’s the egg?”

Open box door

3. Turn the nesting box door upside down so it opens from the top.

4. Raise the floor of the nesting boxes so the chickens don’t have to step over a big lip to get into a box and it is easier to reach in and collect eggs. My arms aren’t as long as the doors. Now I can peek in and see if there’s an egg without scaring the poor chickens to death!

5. Hang the feeder from the rafter in a new place away from pooping activities.

Inside coop

6. Fix the door latch so that the raccoons can’t open it.

door latch

The good news is a useful electronic door was installed (see it at the back of the photo on the left). When set properly it will open the door in the mornings for the chickens to get out and close them in at night. Now everyone is happy and we are celebrating our new coop!

The moral of the story is, be extra careful when getting a coop (even pre-fabricated stuff can have mistakes).

New coop

With the cold weather this year our feather-footed chicken, Coq au vin (Coco for short) has grown amazing feathers on her feet. I’ve never seen them look this way before!

Coco's long foot feathers

Caramel


Cooking Classes at Sugi Garden

Posted on by

Cooking inspiration hits me on a regular basis when I garden. Often it is because I have extra produce that I need to figure out what to do with it. So the creative juices get going. At this time of year, it’s because I spend more time inside and therefore, in the kitchen.

Recently, Myra Nissen, an associate of mine, has asked that I teach some cooking classes for her clientele (she is a Metabolic Balance Coach).

Myra Nissen

She has found that many people don’t have basic cooking skills and have a hard time finding their way around the kitchen. I, myself, have noticed that the idea of seasonal eating has been lost by many. Even with the farmer’s markets these days it can be hard to know what is in season. Some people use hothouses and keep crops available all year long.

So, I’ve designed some classes that will offer you the joyful experience of simple, healthy foods and how tasty they truly are!
Here’s the first of the classes we are offering.  These classes will give you the skills to prepare with ease the tastiest (and healthiest) meals ever!

All meals feature seasonal, local, organic, and freshly made foods.

Winter Menu Class
We will cook (and eat!) a full menu of dishes, from appetizer to dessert, based on fresh foods that are available locally in the winter.

Saturday, Jan. 21     10:00 a.m. – 2:00 p.m.      $88
Registration deadline – Sat. Jan. 14

pomegranate seed salad

veggie broth

chickpeas

 

 If you have specific foods you are interested in learning how to cook, let me know! I’d be happy to take your suggestions into consideration when I plan future classes.

 

 

 

 

Miso and Tahini Class
Miso (fermented soybean paste) and Tahini (sesame butter) are both often used in Japanese and Middle-Eastern cooking. Miso is filled with enzymes for healthy digestion. Tahini has loads of omegas for immune system support. Learn how to cook simple recipes for miso and tahini.  We will be featuring fresh produce that is available during this sweet time between winter and spring. You’ll be amazed at the delicious and unique ways that these two complementary flavors can enhance your meals! We will be using our own homemade misos and tahini for this class.

Sunday, Feb. 5     2:00 – 6:00 p.m.      $88
Registration deadline – Sat. Jan. 28

To register, send your check with name, email and phone number to:

Sugi Health, 2096 Hoover Ave., Pleasant Hill, CA 94523

Please identify what class you are registering for.