Renee’s Garden is introducing a new range of organic seed for the 2013 gardening season.
This year Renee’s has added a complete range of USDA Certified Organic vegetable and herb seeds.
Some of new line include heirlooms like ‘Chioggia’ beets, ‘Royalty Purple Pod’ bush beans, ‘Jade Green’ container lettuce, ‘Marvel Stripe’ bicolor tomato and much more. The complete line is featured in the online catalog.
As with all of the vegetable, herb and flower seeds offered by Renee’s Garden, the organics were selected after testing them in her own trial gardens. Detailed instructions for planting and growing are included on every packet.
Years ago when I first heard about Renee’s Garden, I had an image of a gifted gardener named Renee starting a specialty seed business selling based on the plants grown in her own garden.
If it’s January, it’s time for the new seed catalogs to come rolling in.
As a gardener, it has to be one of my favorite times of the year because each catalog holds the promise of warm spring days and bountiful summer harvests.
So many seeds, sow little time.
There are hundreds of new annuals, perennials, fruits and vegetables just waiting to be be purchased and planted.
I’ve taken a look at what’s in store for the 2013 gardening season and I’m amazed at what I’ve seen. There are more interesting choices for gardeners than ever before:
New sunflowers that will knock your socks off.
Sweet corn for container growing.
Gorgeous pink-and-rose colored petunias with 3″ blooms.
Personal sized melons.
Two-pound tomatoes bred for making sauce.
Broccoli that looks like long stalks of asparagus.
Grafted tomatoes, peppers and eggplants.
Here’s a quick way to turn kitchen discards into a flavorful vegetable stock.
Instead of throwing away the potato peels or composting the celery ends, I plan to work some kitchen magic by turning discards into stock.
I’ve been recycling my holiday kitchen waste ever since I read a recipe for making potato peel broth years ago.
The light brown broth is so flavorful you won’t believe it came from vegetable bits that are usually tossed away.
Here’s how you can reuse vegetable kitchen scraps, too:
Well-washed vegetable peels, whole vegetables and fresh herbs.
1 tablespoon whole peppercorns or fresh-ground pepper
2-3 bay leaves
1-2 cloves garlic
Kosher salt to taste (optional)
The results are in for our 2012 Plant a Row for the Hungry campaign in the Denver metro area.
After a couple of good spring rains, gardeners were challenged with hot, dry weather and I didn’t have high expectations for our Plant a Row effort.
I’m happy to report our hardy gardeners weren’t at all deterred by difficult gardening conditions.
We ended the season with a total 4,890 pounds of produce donated to 16 different service agencies.
That’s over 2.4 TONS of food to help feed the hungry in our community.
Special recognition goes to Saint John’s Cathedral. Volunteers there collected 1667 pounds for Metro CareRing.
Please join us for an online Garlic Planting Party sponsored by Peaceful Valley Farm & Garden Supply! Simply post your favorite way to use garlic and you’ll be entered to win a prize package that includes 1 pound of Purple Italian organic garlic seed.
Join the Garlic Celebration
The folks at Peaceful Valley Farm & Garden have partnered with 8 garden bloggers for a one-of-a-kind online Garlic Planting Party to celebrate Allium sativum.
It’s easy to join the party. All you have to do is post a comment on this blog and on as many other participating blogs as you like. The party starts on October 10 and ends October 17.
Each blog will offer a different kind of organic garlic seed from Peaceful Valley/Grow Organic.com, experts in growing garlic. I chose the organic Purple Italian because it’s a classic garlic that’s perfect for all kinds of Mediterranean recipes.
The sad fact of gardening in Colorado is that the season is too short for all the green tomatoes to ripen before the first freeze hits.
The forecast for overnight lows in the 30s sent me scrambling yesterday to harvest all the tomatoes and peppers still growing in the garden.
I knew I had quite a bit of fruit left on the plants, but it wasn’t until I started filling up baskets, colanders and buckets did I realize how many beautiful green tomatoes were waiting on the vine.
Some plants still had bright yellow blossoms and would continue on for months, if I lived in a tropical climate.
Now, what to do with all these green gems?
Generations of creative cooks have made the most of this late-season harvest of green tomatoes by preparing them and preserving them.
Join us for an end-of-season Plant a Row for the Hungry contest (open to gardeners in the U.S.).
Post your guess here or on our Facebook page by Friday, October 5.
Closest guess wins! The winner will receive a gardening gift pack to get a head start on next season.
Results will be announced later this month or whenever all the tallies are in.
HINT: Gardeners have already donated more than 2800 pounds of fruits, vegetables and herbs to 14 different service agencies in the Denver metro area.
Add your guess now!
Lawn care…core aerate, overseed and fertilize.
Trees and shrubs…prune broken branches and keep watering through winter.
Vegetable Garden…clean up garden debris, turn soil in the garden, plant cool-season crops (like kale, other leafy greens, radishes, carrots, beets, parsnips, broccoli, cabbage).
Flower Garden…clip back spent flowers and diseased or damaged foliage, add mulch, plant chrysanthemums, asters and cool-season ornamental grasses, plant perennials (like Oriental Poppies).
Think Spring!…plant spring blooming bulbs of different varieties, sizes, colors and bloom times (like crocus, daffodil, tulips, grape hyacinths, miniature iris, Dutch Iris and ornamental onions).
Think Summer!…plant garlic before the ground freezes and mulch. Keep soil moist in the spring and harvest garlic in July.
Pierre-Auguste Renoir painted his “Fruits of the Midi” in 1881 and I recreated it from my garden this year.
The last time I was in Chicago, I had just enough time to take a brisk walk through the Art Institute of Chicago (AIC). I made it a point to put my eyeballs on some of the famous paintings there like Grant Wood’s American Gothic and Edward Hopper’s Nighthawks.
But I spent the majority of my limited time in the galleries that featured the artists of the impressionist period.
It was there that I stopped in front of Renoir’s still life called Fruits of the Midi. I admired everything about it, from the variety of colorful fruits to the way they were arranged on the platter. I loved the way he captured the essence of each piece of fruit and how the eggplant, peppers and tomatoes spilled onto the table.
The results of the 4th Annual Weird Veggie and Funny Fruit contest are in!
I enjoy growing quality produce, but I also have an affinity for crazy-looking fruits and vegetables. That’s why I sponsor an annual gardening contest that gives gardeners a chance to show off their surprising finds. This year’s contest included entries from as far away as Perth, Australia.
Geri Koncilja, our intrepid gardening aficionado, wrote riddles to commemorate each of the top entries this year. I’m sure you’ll enjoy them as much as I did.
The contest winner for 2012 is Angel Lime grown by Jason Wold of Campbell, Calif.
Q: What did the bartender say to the lime angel sitting on the rim of a margarita glass?
A: Hallelujah and pass the salt!
Second place goes to Emma May Hunter of Tellico Plains, Tenn., for her Eggplant with Ears.