(Italian Version Follows)
After a long winter of eating endive, cabbage and pickles of all sorts, it was always a sure sign of Easter, when a bowlful of dandelion salad was placed on the dinner table. In family gatherings there was always discussion of where to find the best dandelions. Foraging from the native lands, was an activity that was very natural for our ancestors. They brought the foraging custom here with them. The First Nations people, already here, were great foragers, so the early Italian immigrants fit in very well with them. After the depression years, this foraging from nature began to be frowned upon by local authorities.
Living with nature has always been a guiding principle in my life. But, growing up on an active farm, I was taught to segregate the crops, grow them in rows and maximize the yield. Since leaving our own farm in 1999, I am now being driven by the ‘living with nature’ concept. No longer are the vegetables grown in rows apart from the flowers. No longer are we trying to maximize the crop. Instead I am trying to integrate all aspects of gardening to be closer to nature.
Composting, in many forms, is an underlying aspect of our entire garden. I no longer need to purchase soil amendments, fertilizers or insecticides. Each year many containers of the neighbour’s leaves are added to our own. These are turned into mulches and composts that are all added back into the garden. In our garden we have three types of compost bins.
A two compartment, open box type composter, is used for leaves and plant trimmings. I made our current one, a “His and Hers” affair, as a gift for our 33rd romantic? anniversary. A closed, rat proof barrel type, is used for our vegetable peelings. Our third composter, is a worm bin. Our worms get the choicest selection of fruit and vegetable trimmings. Each spring, a couple of trays of super rich worm castings (and a bunch of worms) are added to the leaf compost bin to work their magic. By the fall there is a whole bin full of dark, rich compost, that is used as a top dressing in our garden. To speed up the process, I run the leaves through a shredder before they are composted.
Similarly, each fall, I shred leaves to add as a top mulch throughout the garden. I no longer need to purchase additional organic matter for our garden. No longer are bags of leaves set out for the recyclers. Since leaving the farm, I have given up our chipper, so branches and pruning do go to the mulching program undertaken by our Regional District. The end result, is that I feel better about my living with nature, I do not need to purchase garden amendments, the garden is doing well, and I think looks a little more natural… this is something I cherish.
Translation by Pietro Arrigoni
Dopo un lungo inverno passato a mangiare indivia, cavoli e sottaceti di ogni sorta, era sempre un segno sicuro della Pasqua quando una ciotola piena di insalata di tarassaco veniva messa in tavola e nelle riunioni di famiglia si discuteva sempre su dove trovare i migliori denti di leone. Il fare provviste dei prodotti della terra era un'attività molto naturale per i nostri antenati che hanno portato anche qui l'usanza del foraggiamento. I popoli Nativi di queste terre, già qui, erano grandi raccoglitori di provviste, quindi i primi immigrati italiani si adattarono molto bene. Dopo gli anni della depressione, questo foraggiamento dei prodotti della terra cominciò ad essere disapprovato dalle autorità locali.
Vivere con la natura è sempre stato un principio guida nella mia vita. Crescendo in una fattoria attiva, mi è stato insegnato a separare le colture, coltivarle in file per massimizzarne il racconto. Da quando ho lasciato la nostra fattoria nel 1999, sono stato guidato dal concetto di "vivere con la natura". Non c’è più l’idea delle verdure coltivate in file, a parte i fiori. Non sto più cercando di massimizzare il raccolto. Sto invece cercando di integrare tutti gli aspetti del giardinaggio per essere più vicino alla natura.
Il compostaggio, in molte forme, è un aspetto fondamentale di tutto il nostro giardino. Non ho più bisogno di acquistare ammendanti, fertilizzanti o insetticidi. Ogni anno molti contenitori delle foglie dei vicini vengono aggiunti alla nostra. Questi vengono trasformati in pacciame e compost che vengono aggiunti di nuovo alla terra del nostro giardino, nel quale abbiamo tre tipi di contenitori per il compost.
Un compost a due scomparti, a forma di scatola aperta, viene utilizzata per le foglie e le potature delle piante. Quello attuale è stato un affare "per lui e per lei", come regalo per il nostro 33 ° (romantico?) anniversario. Un tipo di barile chiuso, a prova di topo, viene invece utilizzato per gli scarti delle bucce delle verdure. Il nostro terzo compost è un contenitore per i vermi. I nostri vermi mangiano la migliore selezione degli scarti di frutta e verdura. Ogni primavera, un paio di vassoi di vermi vengono aggiunti al bidone del compost di foglie per fare la loro magia. Entro l'autunno c'è un intero bidone pieno di composto scuro e ricco, che viene utilizzato come ottimo fertilizzante nel nostro giardino. Per accelerare il processo, trituro le foglie prima che vengano compostate.
Allo stesso modo, ogni autunno, taglio le foglie per aggiungerle come pacciame in tutto il giardino. Non ho più bisogno di acquistare ulteriore materia organica per il nostro orto e non ci sono più sacchi di foglie da dover riciclare. Da quando ho lasciato l'azienda ho rinunciato alla cippatrice, quindi rami e potature vanno al programma di pacciamatura intrapreso dal nostro Distretto Regionale. Il risultato finale è che mi sento meglio rispetto alla mia convivenza con la natura e non ho bisogno di acquistare altri prodotti per il giardino! Il nostro giardino sta andando bene e penso che sembri un po’ più naturale ... e questa è una cosa che adoro!!
Ahh… spring is around the corner. The snowdrops, crocuses, rhubarb and garlic are all popping up, sure signs of a new growing season. Also blooming are the hellebores (Christmas or Lentin Rose) and the heaths and heathers. Willow trees are also turning their springtime yellow. European Ginger, a low growing, shade loving evergreen plant, that lines one of our pathways, is still looking good.
Leaving last year’s plants, leaves and compost on the garden beds for another month is generally a good idea. Not for frost protection but to give the beneficial organisms a chance to hatch, potentially fighting off the unwanted pests. It also gives you some time to stroll your garden and appreciate every new bud pushing out, ready to explode. Evergreen branches, I use to keep out the neighbours cats from flower beds under our eaves, are also kept in place for another month.
March 15, on my brother’s birthday, grandfather, Pasquale Barrera, would come over to our house and prune our grapes. I wish I had watched him more closely and asked him his strategy. He always had the most well looked after grapes and the bumper crops always showed. After pruning the vines, he would take a fresh willow twig, that he had tied in a bundle to his belt and tie them to the wires. Every farm seemed to have at least one willow tree that provided free fodder for this job. A few simple twists and turns and the vines were secured in place. As they dried, they became quite secure. Using willow twigs, instead of twine, made the removal of last year’s vines a very simple task.
For many people, the start of a new gardening season means seeding time. Some vegetables, such as peppers, are slow to germinate and to grow. They are usually the first ones I sow, followed by tomatoes and basilico.
In the greenhouse, kale and choi are doing well. They give an added freshness to our stir-fried dinners. March is the time I most appreciate applesauce. It is a good time to use up extra apples from the storage shed. Adding only a little cinnamon, (no sugar necessary) our applesauce is used in making loaves and for toast or ice cream toppings.
While March evenings remain a little chilly, the polenta pot is still in weekly use. Following our family tradition, polenta is served spread on a board, covered with meatless tomato sauce and sprinkled with cheese and fresh basilico. A glass of organic red wine from old growth vines makes a perfect ending for a cool spring evening.
What better way to honour San Valentino than with a freshly picked basket of basil and tomatoes? I can not think of a more perfect Valentine’ Day gift. I hope my spouse agrees.
My small greenhouse becomes a very comfortable spot during the winter months. A chair, a small waterfall and a few blooming geraniums give me a perfect retreat to have my morning cup of coffee/tea and complete my daily crossword puzzle.
In my greenhouse I have a couple of pots of basil and a tomato plant that gives us a a few special treats during the winter. I also have several planter boxes, on wheels, under one of the shelves. Equipped with a grow light this cool spot is the perfect place to grow fresh salad greens all winter. Since this lettuce is grown solely with the grow lights, it is also the perfect crop for any inside venue, that is not below freezing.
Inside activities for February also include shelling dried Romano beans. These beans were a mainstay of many of my family. In autumn, many were shelled and then canned. The remainder were left to dry in their pods for shelling during the winter months. My preferred way of consuming them is to add the beans to a pepper and tomato “stew” that I prepare in the fall. Extra containers are added to my freezer. A perfect winter comfort food.
Saving favourite or heritage seeds is a family tradition. Romano beans, lettuce/chicory and tomatoes were part of my family’s seed saving. They bore names such as Mattioda Lettuce, named after the Mattioda family that first gave us some seed. Seed saving and heritage seeds are coming back in fad these days. Groups such as the Kelowna Master Gardeners operate a Seedy Sunday each year. This year, they are holding a free drive-through operation on March 14.
If you are looking for some seeds, or have extra seeds you want to contribute, go their Facebook page:
or email: email@example.com
A most important outdoor gardening activities for February is pruning trees. Fruit trees are pruned to increase production and to make the harvesting easier. It is also a perfect time to prune ornamental, deciduous trees. Without the leaves, it is easy to see the structure of the tree. Weak or overlapping branches are easy to spot during the winter months. Well pruned trees make a great visual impact in the winter landscape.
Our main February bloomer in the garden is Witch hazel. This small bush is available in yellows and reds. We have ours located along the front side walk, where it provides our winter travellers a hope for an early spring.
January is considered by most to be the start of a new gardening year. But, for me, it is just one more month in my love of gardening. In preparation for Christmas, cedar, pine, fir and Oregon grape prunings were added to our flowerpots to create displays for our winter garden. In a usual year, pathways through the garden are kept clear of snow, to allow us to enjoy leisurely strolls enjoying the fairy lights adorning each of the flowerpots. Bird feeders and the bird bath are also kept filled, enticing our feathered friends to linger in garden.
Growing up on a farm meant that we raised most of our own food. Our diet was controlled by the seasons. Fresh January produce may be limited to cabbage, endives, celery and squashes, but this also gave our family incentive to create winter menus including the making of gnocchi.
Pumpkins are used in our garden as October and November decorations. In December, some of these pumpkins are used for making our Christmas pumpkin loaves that are given as gifts. By January, the last of our pumpkins are used for making gnocchi. A “agile e olio con pepe” sauce is made from tomatoes canned last fall, garlic harvested, braided and hanging in the garage and hot peppers that were dried and crushed. The gnocchi, sprinkled with fresh basil growing in the windowsill and served with a glass of wine, is a perfect tribute to our gardens, asleep for January, but still in our hearts.