2011 Garden season

I told you so

Well.....I've been raving about the tomato Goose Creek for years!! Telling everyone that would listen how it is small but the best tasting tomato ever! So...it was voted best tasting tomato out of I believe 250 varieties at the 5th Annual Buffalo-Niagra Tomato Tastefest. Ha! And who told you first?? I hate saying I told you so but.....I TOLD YOU SO! Yes, if you haven't grown Goose Creek maybe this will convince you.
Edit: for accuracy, the photo belongs to Laurel at http://heirloomtomatoplants.com/

The garden has been super productive this year. Got some early blight but too late to affect the crop harvest.

Another new thing I tried... I made Piment d'Espelette powder. Sold in Europe and a fortune to get here in the U.S. I use it on EVERYTHING. I use it instead of black pepper. Sweet with a little bite to it.

This year I grew Thelma Sander's Sweet Potato Acorn Squash. OMG..so many of them. Instead of the usual green color of Acorn squash these are a cream color when ripe. The inside is a light sweet potato color. I decided to use them to make acorn squash bread (instead of pumpkin bread). Sooooo gooooood! The flavor reminds me of chestnuts. This is a definate grow again.

Also... I am posting a link to my seed site at Local Harvest. I have so many requests from readers to buy seed that I finally set up a store. I am also setting up an actual site but will use Local Harvest until it is done. So...If you need seed from anything I've ever grown (even if it's not listed in the store) You finally have the place to do it. http://www.localharvest.org/tomato-addict-M26862

Scones and other new obsessions

The garden is on auto-pilot for now with the exception of weeding. So now is as good a time as any to update the blog.

Today I'm going to rave about a few of my new finds. Things I think are totally cool. The first is a French coffee bowl. In Quebec with Sebastien, I saw his sister drinking tea from a bowl. I asked Seb why and he explained the French coffee bowl to me. Used primarily for breakfast so dunking is easier. Had to get some. So while out shopping in Quebec, Seb bought me 6. Merci Beaucoup!!!!!!!

The next thing, also thanks to Seb's sister, is Organic peach juice. I found out the hard way that finding just plain peach juice anywhere is difficult. Why is that? You can find just about any juice you want except peach juice. Seems so simple but there must not be a demand for peach juice. Some juice producer somewhere needs to change that. Pronto.

Annnnnd....Maple Butter or Maple Cream. Ohhhh yes. Also another find from Seb's sister (yes, she's cool). It looks like creamed honey, Same concept except maple. Use it in oatmeal and on toast. So good I'm sure there are a million other uses for it also. Order online unless you are fortunate enough to live near a maple farm.

Then's there's scones. (I feel like I'm doing an "Oprah's favorite things" episode) Yes, we Americans have gotten good at eating scones but...not the real way. With clotted cream. Seb and I stayed and a B&B in Niagra on the Lake and the owner served scones with Clotted Cream. Never eaten it that way before. What a great combination. Made a good scone into a fantastic scone. So today I am going to make maple oat scones. Going to tweak the recipe so it has no dairy. (Trying very hard to eliminate most dairy from my diet. Yes, I know clotted cream is dairy) After I make my scones I can use my French coffee bowl to dunk them.

Just sharing the good stuff
Maple Oat Scones
For The Scones
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or 1/2 cup heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans


Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
Change Measurements: US Metric

Directions:
Prep Time: 25 mins

Total Time: 25 mins
1 Preheat oven to 425°F.
2 Using a food processor or blender, finely grind oats.
3 In a mixer, mix flour, oats, sugar, salt and baking powder.
4 Add maple syrup and butter and mix well.
5 In a small bowl, beat the egg with the cream and maple extract.
6 Pour the egg mixture into the flour mixture and mix well.
7 Add pecans and mix just to incorporate.
8 Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
9 Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
10 Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
11 Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

All About Beans

I swear I am getting as obsessed about beans as I am about tomatoes. I start researching one bean and it leads me to another and another....and so it goes.
This year, I am growing two new Greasy Beans... Whitey Swanger Greasy and Lazy wife Greasy. Also, a yellow pole bean called St. Fiacre or Buerre de St. Fiacre (Thanks Seb). Pretty obscure bean. I would post a photo of it but they are pretty non existant. You guys will have to wait a couple of months until I can snap a few.
So in my research..I come across 2 beans I had to have. One is called Blue Jay Bush bean. The following is a copy paste from Two Wings Farm:

" a wonderful old Canadian bush bean called Blue Jay. It was brought back from extinction by a couple of growers (ourselves included) and by the work of our friend Shirley Bellows of Seeds of Diversity Canada. When we looked into the parentage of the Blue Jay bean, we found the Comtesse de Chambord a tiny bean from France, and before that Scotland. However, the more I searched, the more I came up with a blank. There apparently is only one source for this bean that I could find –anywhere-in the world! That is very close to extinction,"

So....of course I ordered it for next year. Ha. Also, the Comtesse de Chambord rice bean. A copy/Paste from Mother Earth News:

"Two different beans go by the name rice bean. The one I recommend, Comtesse de Chambord, is a true bean, or Phaseolus vulgaris. (The other rice bean, Vigna umbellate, is a cousin of the cowpea.)
Many people are quite startled by its miniature size when they see a rice bean for the first time. The tiny, young 4-inch pods are so tender and sweet that you can eat them raw or toss them in a mixed bean salad. They make a beautiful garnish, too. The small, dry beans resemble rice when cooked, although the flavor is richer and nuttier, and the texture is much more appealing. Best of all, you dont have to soak rice beans before cooking them, because they take only about 20 to 25 minutes to cook."

Another thing I am obsessed with lately is Mache. A.K.A. Corn Salad or Lambs Lettuce. Sebastien raved about it last season but I have never tasted it. I found some fresh at the new Earth Fare store by my house. Soooooo Gooooood! Has a very mild peanuty taste. The French have been enjoying it since the 17th century. Twice as much vitamin C as normal lettuce and chocked full of other vitamins. Fairly un-known to U.S. growers. If you haven't tried it..a must!

I can't believe I took the time to post today. So much work in the garden still. Good Gardening to all!!!!!

2011 Grow List

2011 Grow list

Beans
Pink Tip Greasy
NC Speckled Long Greasy Cut-short
Whitey Swanger Greasy
Lazy Wife Greasy
St. Fiacre

Garlic
French Rose
Giant from Medina Fair

Peppers
Ancient Sweets F3
Peppadew
Chocolate Ghost Chili
Doux de Landes
Cuerno de la Cabra
Piment Gernika
Piment Espelette
Piment d’ampuis
Sucette de Provence
Yellow Cherry Pepper

Corn
Mirai White
Mirai Yellow

Turnips
Navet de Nancy
Navet jaune Boule d’ or
Navet Boulette de Champagne

Summer Squash
Benning's Green Tint Patty Pan
Striato di Napoli Zucchini
Grey Zucchini
Winter Squash
Long Pie Pumpkin
Sweet Dumpling
Thelma Sanders Sweet Potato Acorn Squash
Sweet Keeper

Tomatoes

Red
Marmande Garnier Rouge
Pepe Jose
Oncle Remi
Zeke Dishman
Stump of the World
Mr. Sids
Pomodoro Banana Marino

Yellow/Gold
Claude Brown’s Yellow Giant
Wisconsin 55 Gold
Chicken Pen Persimmon
Buckeye Yellow
KBX
Green
Absinthe
Green Giant
Marmande Verte
Maurine Verte
Pink
Norcarolina Pink
Olive Hill
White Mate Giant
Purple/Black
Noire Charbonneuse
Carbon
Indian Stripe
Grosse de Bordo
Spudatula Black

Cherry
Marizol Gold cherry
Butterball cherry
Black Cherry
Green Doctor’s Frosted

Bi-Color
Pamplemousse du Grand Pere
Marzipan Gold
Captain Lucky
Scabitha
Serendipity

White
Jack White
White Wonder

Fairytale F3
Claude’s Coral F2

Potatoes

Sweet Potatoes


Eggplant
Fairy Tale
Black Beauty
Basil
Red Osmin
Napoletano
Petra
Poppy Joe’s

Shallots
Catnip
Sunflowers
Marigolds
French Breakfast radish
Groundcherry Goldy
Onions
Brussel Sprouts
Rutabaga
Chinese Lanterns

Mary Gardens

I had never heard of a Mary Garden. Until last night that is. A garden filled with flowers, plants and trees all named after Mary, mother of God. Designed to be a place of beauty and peace.

St. Benedict had a rose garden ("rosary") at his monastery in the 4th c., but the first garden we know of that was specifically dedicated to Mary was one created by the Irish St. Fiacre in the 7th c. The earliest record of a garden explicitly called a "Mary Garden" involves a "fifteenth century monastic accounting record of the purchase of plants "for S. Mary's garden" by the sacristan of Norwich Priory, in England."

I like this idea. I have to admit I consider my garden my church. Feel much more comfortable there than I do in a pew. Hahaha.

Here's a link about them and it includes a list of all plants associated with Mary. Too long to post on the blog. http://www.fisheaters.com/marygardens.html

A Long Winters Sleep

Ok, I'm going to say it for the first time of many. I miss my garden :-( So now I'm doing the next best thing, doing my garden planning... Yea!!!! Thanks Sebastien for the cool winter photo of my St. Fiacre.

Alot of you have asked about my "All-Star list" and I'm gonna make it super easy. There was only 1 that made my list. I've been calling it North Carolina Pink but apparently the correct name is "Norcarolina Pink". I believe it was picked up at a farmer's market in North Carolina by Craig LeHoullier . Probably one of the best tomatoes I've eaten in three years. Very un-assuming to look at, but ohhhhh the taste. See Photo.

As far as the "Waste of Space List".... Can't say I had any this year that bad but a few close.

Going to be adding corn, potatoes, turnips and eggplants to the garden this year. As with every year... it just keeps getting bigger.

I'm excited to be growing many varieties of Basque peppers this year also. So hard to come by the seed here in the U.S. Hoping to be able to offer it for next season.

So, my next goal in life.... to open an organic B&B with Sebastien in Niagra on the Lake.... everyone put out positive energy vibes in that direction.

Peace and Love

Blog fatigue

So... I've decided that blogging should definately be a winter sport. There is just no time in the summer for it with the garden. So from now on... I only blog in the winter. Ahhhhh... I feel better now that I've said it outloud. :-D
Updates:
I will be posting my all-stars list this week. My website is still being worked on. The delay... Me. I need to submit a lot of copy and have been way too busy.

Seems like next year I will be growing a lot of new things. Discovered the joys of Groundcherries. Who knew these things were so good and didn't tell me??? Also.. Turnips. I have never tasted one in my life until last month. Another well kept secret.

Oh and Chinese Lanterns. These things are sooo cool looking. Stole the seed from a garden in France with my partner in crime Sebastien. I guess they are self seeding and multiply so plant once and forget it. Just decorative but very catchy!!

Have the garden put to sleep for the winter. Now the planning for next season.. Woot!!

Garden Porn 2010

Mirai Corn and Tomato news

A new totally cool find... Mirai corn! OMG good. Let me share some of the good stuff with you and explain..

First... It is NOT a GMO. It is self-pollinating and developed from natural breeding and selection. You can relax. hehee.

"It was bred on the Ahrens family farm in Illinois by J. David Mackenzie, a plantsman from Cornell University. As the economy worsened for family farms in the early 1990s, the Ahrenses hired Mackenzie to research new strains of sweet corn for market use. When he discovered Mirai®, he was really just trying to create a more disease-resistant variety. But one taste changed all that.
At first, the new corn didn't seem marketable. It needs to be hand-picked, which ruled out production by the huge commercial farms in the U.S. So Mackenzie introduced it instead to Japan, where small "boutique" farms are common, and many crops are still picked by hand. Within a few years Mirai® had become the bestselling sweet corn in Japan, capturing an amazing 35% of the market from all other varieties! (That's where it got its name, too. Mirai® (pronounced mee-RYE) also means "taste"!)

Once small American farms and roadside produce operations heard of Mirai's success in Japan (where it made headlines), everyone wanted the seed. But until now, the breeders have wisely released only a small amount of seed, continuing to test and trial it. The results have been spectacular -- and those farmers' markets lucky enough to grow Mirai® have been besieged by long lines all season long! It's not uncommon for folks to drive 100 miles or more to wait in line for Mirai® -- and it is especially popular with older corn-lovers, because it is so gentle on the teeth or dentures. " (copy and paste from Park Seeds)

I was at the farmer's market today and their was a line 30 people long waiting for this corn. I had never heard of it.. but the guy in line ahead of me was raving about it. I decided to buy a dozen. Glad I did because the farmer was completely sold out in 20 minutes. OMG... it was soooooooooooo good. Then, I did a google search on it and was even more impressed. Should only be boiled for 2 minutes!! AND.... In Japan, they call it a "dessert corn" because they eat if for dessert.
The one I bought is called mini-Mirai, or "baby corn" as the customers in line kept calling it. There is also a full size yellow Mirai and a white Mirai.

If you can find this in your area, well-worth buying. You'll know what all the fuss is about. Going to grow it next season in my garden.. Park Seed and Jung Seed both carry seed for all 3 varieties of Mirai.

So, now that I've shared the good stuff, let me tell you about my new tomato cross! I have a Kumato x Absinthe cross. Calling it "Fairytale" Alan Bishop made a good point about the name... he said it made sense because Absinthe, being one of the parents, is called "the green fairy". So it's child being called Fairytale is perfect! Thanks Alan. I have personal reasons for the name but I liked what Alan said too.

Here's a couple of photos of my baby. Saving the F2 seed for growout next season.

And in other news: I will be doing a full report on the garden as soon as things start really kicking in. Also... will be doing a new blog with my friend Sebastien in France! We thought it would be cool to have a cooking and gardening blog done by two people in two different countries contributing at the same time. Will post the link as soon as we actually have time to work on the blog hehee.

My new website is in progress and should be up in October. Stayed tuned.

Morning Glorys

Passing on a cool link. I love Morning Glorys and found a great blog.

http://growingjapaneseasagao.blogspot.com/

Such cool flowers. I love they way they open in the morning to see the sun.

So easy too. Unless I want a different variety, they will just pop up from the fallen seed from the previous year. I always have them climbing up a huge pole to my bird condo. Hehee.. Not a single bird family unit.. but houses many birds.

So..... if you are a big fan of Morning Glorys, check out this worthy blog. I will also put the link on the sidebar.

My favorite time of the year.

Mmmmmmmm... One of my favorite tomatoes, Green Giant. Grown it now for 4 years in a row. I couldn't have a summer without them.

The maters are starting to grow. Just highly anticipating the first ripe ones. Had a few Sungolds I snagged. All that did for me is make me more anxious for the rest of them.

So there's some critter eating all of my sunflowers. At first I thought it might be a rabbit but now I'm thinking it's something bigger. Maybe a groundhog??? Whatever it is, it's mowing down all my beautiful sunflowers. :'(

Here's a photo of my beautiful French "Peace" rose. Probably my favorite rose of all time.

So I really need to get out there and weed. Blah! I layed down so much straw this year thinking I wouldn't have to weed as much... Doesn't seem to make that big of a difference. The weeds just come up through the straw.

I've been busy making pickles, freezing zucchini and eating all the chocolate zucchini bread I make. LOL... It is so good I think I'm entering it in the fair this year.

Here's a photo of a new one I'm growing.. Mrs. Benson. Got the seed from Suze in Texas. She raved about them so I'm anxious!!

Too Many Zucchini

If you are like most people you have zucchini that seem to mutate into giants over-night.. I had so many one year I was using them for target practice with my .22 hehee... Here's a recipe that will make you want to use the Zukes.

Chocolate Zucchini Bread
2 (1 oz) squares unsweetened chocolate (2 oz. total)
3 eggs
2 cups sugar
1 cup oil
2 cups of grated zucchini (salted and water squeezed out)
1 teaspoon vanilla
2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup of chocolate chips
1 cup of chopped nuts

Preheat oven to 350 F ( 175 C) Lightly grease two 9x5 inch loaf pans. (bread pans). Melt the unsweetened chocolate. Stir until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix well. Stir in the flour , baking soda, salt and cinnamon. Fold in the chocolate chips and nuts. Pour batter into prepared pans.
Bake in oven for 60-70 minutes or until toothpick inserted in the center of loaf comes out clean.

Zucchini and making Basil Jelly

It's zucchini time again. Just trying to keep up with them can be a major job... I like to sautee them, grate them, squeeze the water out and vacuum seal them for winter. I also like to make zucchini fritters and Chocolate Zucchini bread. Just a few ideas of how to use it. This year I am growing the dark green zucchini and the grey zucchini.

Also making Basil Jelly. This is really a nice herb jelly. Goes well with Goat Cheese and certain meats. I'm posting a recipe but you can mix it up a bit. You can add different juices and even add cut fruit if you like. Some people I know make wine basil jelly. Substitute wine for the water. Anyhoo... here is the recipe.

Purple Basil Jelly
2 heaping cups of fresh purple basil leaves (or Green Basil)
2 C boiling water ( or 1 cup of water 1 cup of Apple Juice)
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)
You can also add a bit of natural food coloring if you like. Purple or Green

Wash leaves well, (if necessary), drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over leaves and let steep from 30 minutes to 24 hours. I prefer to let it sit overnight, for best flavor and color.. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using
immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.
To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.
Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about five to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. It should keep about three weeks. Makes four or five half-pint jars.
This makes a delightful purple, licorice/herb flavored jelly that is delicious on toast or biscuits, but is also wonderful with cold meat sandwiches, as a glaze or part of a marinade, or melted down with a bit of orange juice and used as a dressing for a fruit salad.
You can also try experimenting with other kinds of basil – Holy Basil, African blue basil, or lemon basil are especially delicious!

More to come

I haven't forgotten about my blog... just been very busy in the garden. I will post pics when it is completely finished. Rain isn't helping me along..

Julen...I only have pics of Doux des Landes from last year. As soon as my new Basque peppers are done growing I will take photos for you. (I know you don't call them Basque peppers hahaha).

Website is being worked on by my new awesome designer. Woot! Up in October.

Hope the growing is going well for everyone else. I can't wait to have my first garden tomato of the year.

A French Greenhouse

HA. HA. HA..... I found this guy hanging around my cucumber seedlings.. literally.. I think he is veeeeeery cute.

Here are my two new meat eating plants. Woot! I never really thought about them until my friend Sebastien was talking about his. Then I got kind of intrigued... they are very cool... even my mother is fasinated by them..(yeah, she asked for her own for Mother's day)

Got the teepee up for the Scarlet Runner Beans.. I think this is going to be my garden masterpiece this summer.

Most of the seedlings are doing alright but I did lose a few :-( Grrrrrrrrrrrr.. I'm gonna try and make up some of the ones I lost at the nursery but I doubt they are going to have much of what I am looking for..

Lastly I did finally find a web designer for my web site. Will be up in October but you'll have to keep quessing about it until them.

Okay, that is just a quick up-date for now but I will do better next time LOL promise!

LOL... I would love to say these are my lambs but they are not. They belong to my friend Lucine in France (I want them). Born over the Easter holiday.

I could do an entire post only about these lambs. They have a huge following on her Fb wall and I think they need their own fan page. Ha!

Check out how cute his little feet are! If they stayed this little I would get a whole flock but I know they grow into big sheep.

I wish I could fly over to France just to kiss them.

Thursday, I am finishing the teepee for the Scarlet Runner Beans. I think this will be the showpiece of my garden this year.

The bad news I have to report is that I couldn't get my Choc. Ghost Chilis or my Marmande Garneir Rouge tomatoes to germinate. :( Next year....... a new opportunity for them.

The tiller is tuned up and I hope this weekend to get the garden turned over for the first time this year. (That is an all day project)... Stay tuned.

1930's tomato farming

http://www.ina.fr/economie-et-societe/vie-economique/video/VDD09005621/la-culture-de-la-tomate.fr.html


This video is crazy... It's from 1930. Subtitles are in French but it shows the back-breaking work of tomato farming then.

P.S. Thank You Sebastien Prunet!

Marigolds

Marigolds
Did You Know Marigolds were first discovered by the Portuguese in Central America in the 16th century?? "Marigold" is derived from "Mary's Gold", and the plant is associated with the Virgin Mary in Christian stories. Because of the flower's heavenly association it was thought to be a bringer of good luck and to ward off evil and witchery.

My friend Gerard in France sent me lots of Marigold seeds for this year. I have never started them from seed but this year I'm going to give it a shot.

Planting Marigolds amongst your tomatoes is considered "companion planting". Annual Marigolds can be used anywhere to deter Mexican bean beetles, squash bugs, thrips, tomato hornworms, and whiteflies. They are also known to repel harmful root knot nematodes (soil dwelling microscopic white worms) that attack tomatoes, potatoes, roses, and strawberries. Marigolds omit an odor that many insects find offensive so when you plant marigolds you are actually helping keep insects away from the area you are planting the marigold flowers in. Insects do not like to be around marigold flowers.The root of the Marigold produces a chemical that kills nematodes as they enter the soil. If a whole area is infested, at the end of the season, turn the Marigolds under so the roots will decay in the soil. You can safely plant there again the following spring.

Marigolds are easy to grow and have a long flowering period. African marigolds have a upright growth and can reach a height of 30-40 inches, while French marigolds grow to only 8-16 inches. African marigolds come in shades of yellow and orange, while French marigolds are often multicolored in shades of orange, yellow, mahogany and crimson. Both are suitable for massed plantings or pots. They are attractive as cut flowers if the scent isn't a problem. Change the water in the vase frequently.

Marigolds are grown from seeds. They like full to partial sun. Marigold seeds can be directly sowed into your flower garden, or seeded indoors for transplanting later. I recommend planting Marigolds in pots and containers indoors, then transplanting them outdoors. This allows you to make the proper spacing without the need for thinning seedlings.

Sow Marigold seeds early in the season and cover lightly with soil. Water thoroughly once. They germinate easily and will grow quickly, producing their first of a continual display of blooms by mid-summer.

Transplant Marigold plants into your garden after the last frost date for your area. Spacing depends upon size with miniature varieties spaced four to six inches apart, and Giant varieties one to two feet apart. Around mid-summer, your plants will begin to produce flowers and will continue to do so up to the first frost. You do not need remove dead flower blooms, except for appearance.

So I will take lots of pics of them this year! Marigolds fall into that catagory I call "happy flowers"..like sunflowers. If they exuded an emotion it would be happiness.

Seed Bombs

How they Work
A seed bomb is a little capsule with everything you need to grow a plant all bundled up. The clay has lots of root-encouraging nutrients. The Worm Castings will give the seeds a nice fertilizer, good for land that hasn't been cultivated or worked on for a while. The indigenous seeds are custom made for your area. They will know how to grow given the conditions.Now all they need is a nice rain. The perfect time to throw these is right before a light rainy season. The rain will melt the clay to expose the seeds, and your seed bombs will grow.


Seed Bombs Ingredients
1) powdered clay
2) worm castings
3) wildflower seeds indigenous to the area
4) water
5) mixing container
6) stick

How to Make a Seed Bomb
1) mix 5pt powder clay, 5pt worm castings, 1pt seeds in a mixing container.
2) add just enough water to make a nice muddy clay consistency
3) roll up the mixture into little balls like gum balls
4) let dry in a cool dry place for like 3 days
5) throw them in empty fields.

This is what we call Guerillla Gardening!! Throw them in your unsuspecting neighbors ugly back yard. Around a fence....you get the idea.

Some of this content was taken from

Funtimehappygardenexplosion.