You can make excellent compost at home. File picture.

Martyn Davey, Head of Horticulture and Design, Easton College


Tuesday, May 29, 2012
1:38 AM

Question: Why is my compost bin is swarming with white flies? As you near it you are covered and especially when the lid is removed. This is the first year I have had anything like this – it is horrible. (P Allen, via email)

Answer:

Home composting is the most environmentally-friendly way of dealing with kitchen and garden waste, plus it produces compost that can be used as an excellent soil improver. Composting is useful and possible in all but the tiniest gardens. Owners of small plots could consider worm composting instead. Composting is done all year, but late summer to early winter is the peak time.

Selecting the site for the composter is important. The site should not subjected to extremes of temperature and moisture, as the micro-organisms (bacteria and fungi) that convert the waste to compost work best in constant conditions. Position the bin in light shade or shade; it is often more convenient to use a shady area of the garden.

An earth base allows drainage and access to soil organisms, but if you have to compost on a hard surface, then add a spade full of soil to the compost bin.

Bins retain some warmth and moisture and make better compost more quickly, but even an open heap (not enclosed in a bin) will compost eventually. Any of the compost bins on the market should produce compost as long as they exclude rain, retain some warmth, allow drainage and let in air.

Bins less than one cubic metre in size are much less effective than larger ones.

If compost is wet, slimy and strong-smelling it means there is too much water. Cover the heap to protect against rain and add more brown waste, such as chopped woody material, shredded woodchip, straw or paper.

When the compost is dry and fibrous with little rotting this is usually caused by too little moisture and too much brown material. Add more green waste, or try a commercial activator or accelerator such as Garotta. Alternatively, add fresh manure at one bucket for every 15cm layer of compost, fish, blood and bone fertiliser at 270g per 15cm layer of compost, or sulphate of ammonia fertiliser at 140g per 15cm layer of compost.

The flies you are having a problem with are almost certainly fruit flies. By following my composting advice you should limit and solve the fly problem. But if your fly problem continues, then make sure you cover kitchen waste with garden waste after adding it to the heap and check that moisture levels are not too high, causing insufficient air in the heap. Use a kitchen caddy to collect kitchen waste in to prevent the fruit flies laying their eggs on it before it goes in the compost bin. And try making up a solution of two drops washing-up liquid, half a cup of fruit juice and a little water – put this in a dish in the compost bin and it attracts the flies to their death.

The balance of materials is also important to get right. Aim for between 25 and 50 percent soft green materials (grass clippings, annual weeds, vegetable kitchen waste, or manure) to feed the micro-organisms. The remainder should be woody brown material (prunings, wood chippings, paper, cardboard, straw or dead leaves). The bacteria and micro-organisms that produce the compost function best when the balance is correct. Avoid letting any one material dominate the heap – especially grass clippings, as these can become a slimy, smelly mess on their own.

It is also possible to purchase activators containing carbon (a nutrient found in brown woody waste); these are aimed at composting grass clippings or other green waste where there is insufficient brown waste.

Some people think you need to add lime to the compost heap; you don’t.

Turning the heap to add air, which is essential for composting to occur. Place a lot of composting materials on the heap in one go, and turn it periodically (perhaps every month) to introduce air. Failure to turn the heap is probably the main cause of poor results. Many gardeners are unable to fill the heap in one go, as they accumulate waste gradually. Because of this, home-made compost is seldom as perfect as municipal compost, but it is still effective. Remember to keep the heap moist in dry weather.

Garden compost can take between six months and two years to reach maturity. Mature compost will be dark brown, with a crumbly soil-like texture and a smell resembling damp woodland. It is unlikely that all the material in the heap will be like this, but any remaining un-rotted material can be added to the next batch of composting materials.

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• You can get great results just from having a little pile in the corner of the garden. I love composting as its so environmentally friendly and you never have a smelly bin. The finished product is great stuff and your garden plants will love it.

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  chris

  Tuesday, May 29, 2012

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No part of the country has an endless water supply. Even gardeners dwelling in humid eastern areas have come to expect water restrictions during dry summers. Using water as efficiently as possible makes good sense, no matter where you live and garden. For example, traditional overhead watering loses 50 to 60 percent to evaporation and runoff.

Here are some guidelines to help you make the best use of water in your garden.

-Start with good soil preparation. Adding organic matter will increase the water-holding ability of light soils and improve drainage in heavy ones.
-Choose plants that tolerate dry soil or drought conditions. Specific choices will depend on your climate. Garden for the area you live in by planting native plants.
-Plan your landscape with water conservation in mind. A windbreak of drought-resistant shrubs and trees planted on the windward side of an art exposed site can reduce the water needs of the other plants.
-Use intensive planting methods in the vegetable garden. Closely spaced plants in beds will shade the soil surface, reducing water loss.
– Use mulch to reduce moisture loss from the soil. It will cut down on your weeding chores at the same time.

Gardening Tips: Using water as efficiently as possible

-Drip irrigation will put water right where it’s needed, with little lost to evaporation or runoff.
-If you use sprinklers, water either first thing in the morning or in the evening, to reduce water loss by evaporation in the daytime sun. Apply water only as fast as the soil can absorb it, otherwise you will lose a lot as runoff.
-Reduce the size of your lawn. Even in humid climates, lawns need frequent watering to keep them lush and green through the heat of summer. Keep only as much lawn as you absolutely need for children and dogs. But those of you that need all the lawn you’ve got-and could still use some more-try planting some of the varieties of drought-tolerant turf grasses that have been developed recently.

GET THE MOST FROM YOUR COMPOST THIS SPRING: Despite all its benefits-both for the environment and for your garden-composting can seem like more trouble than it is worth.

Many gardeners who faithfully compost kitchen scraps and lawn clippings find the process takes too long and, when it’s done, there isn’t enough compost for an entire garden. You can avoid this and other common composting problems by adding peat moss to the compost bin and by mixing compost into the soil.

Spring is an especially good time to renovate an existing compost pile, since the compost material has had plenty of time to decompose over the winter.

While it takes some elbow grease, the entire composting process is easier when you incorporate peat. In the compost bin, peat helps produce better compost by speeding up the process, reducing odors and controlling air and water in the compost pile.

Start by mixing a 1-inch layer of peat with every 4 inches of compostable material, being sure to flip over the top layers of organic materials every week or two. Keep the center of the pile moist, but not soggy, by adding water when needed.

Summer chopped salad:

“This colorful, refreshing salad makes use of summer produce at its peak, and the variety of ingredients, the sweet and spicy pecans, and the fresh tarragon dressing make this something special. Adjust the proportions to your personal taste. I find the more colors in the salad, the more kids like it. You can find Cajun spice mixture in the spice aisle of your favorite grocery store. Any variety works here. If you don’t love tarragon, substitute parsley, cilantro, or dill.”

—White House Executive Chef Cris Comerford

Winning tip: Estremoz market, Alentejo

At this Saturday market old ladies sell whatever is fresh in their vegetable garden and on their fruit trees, and their husbands sell their olive oil, olives and honey. Ask ‘Posso provar?’ (‘Can I try this?’), and everyone will offer you a taste. The market is famous for its cheeses and cured meats. After you’ve shopped, try Azul (Rua Victor Cordon 39, +351 268 332699), a tiny restaurant near one of the old town gates, serving fish, pork or chicken with homemade chunky bread, fresh olives, chips and salad for around €5.
Vengala

Algarve

Casinha do Petisco, Lagos
Our daughter in Lagos proudly brought us here on the day we met the boyfriend. Tucked away in the mazy old town, the restaurant’s name means little house of delicious morsels. The tables cosy up to a cooking area where the blur of white is chef Luis. The fare is traditional Algarve, and Luis’s special is his cataplana – steamed amêijoas (clams), chouriço sausage, pork, tomato and potato. You may need to queue at busy times. Thank you, Phoebe and Alberto.
Rua da Oliveira 51, +351 282 084285
APeterGill

Taverna do Guedes, Alvor
This rustic, traditional restaurant is the place to be if you want a real taste of the Algarve. It is situated just off the main street and never fails with its sparkling fresh fish, relaxed friendly staff and great prices. The service is excellent and I recommend the fish cataplana. Don’t go if you want to dine privately because you can end up sharing a bench, but for me this adds to the experience.
Rua dos pescadores 25, +351 282 458528
Katieislike96

O Sítio do Rio, Aljezur
I was introduced to this restaurant by a holiday romance. He insisted it was the best place for seafood in Portugal – and he was right. The fantastic but cheap food kept me here all evening, as well as the good selection of wines. It has a great atmosphere with a fantastic view of the coast. I recommend it to anyone interested in freshly caught seafood – a truly traditional Portuguese meal.
Estrada da Praia da Bordeira, Carrapateira, +351 282 973119
KaySmythe

Chicca’s, Luz
Finding tasty and interesting food in the Algarve is a challenge, especially with a vegetarian friend to satisfy. Discovering Chicca’s has therefore been a turning point. The host relishes presenting the wonderfully prepared dishes as much as we enjoy eating them. They are fresh, seasonal, mostly organic, and so divine it’s difficult to choose and impossible not to return.
Rua da Varzea 3, +351 282 761334, pastelariachiccaluz.com
Jjbones

Lisbon region

Sardine and sweet basil street decorations at the Lisbon Sardine Festival. Photograph: Alamy

Lisbon Sardine Festival
During Lisbon’s main festival in June, the warren of streets in Alfama come to life after dark, with lanterns, streamers and makeshift restaurants on every corner serving the local speciality – grilled sardines. There is a wonderful atmosphere, and the air is filled with music and fragrant smoke. The freshly grilled sardines, served simply with bread and salad, are delicious. Wash them down with sangria or beer, get lost in the crowd and dance the night away.
Jaynemoobs

A Marisqueira, Vila Franca de Xira
Probably the best marisqueira (seafood restaurant) in the region is in this small city 24km north-east of Lisbon. It serves a wonderful sapateira (brown crab). Try the amêijoas à Bulhão Pato too – some of the best clams in Portugal – and the typically Iberian percebes (goose barnacles). Everything is fresh and cooked to perfection. It isn’t touristy and isn’t open every day, so call first.
Rua Almeida Garrett 24/6, +351 263 242740, restauranteamarisqueira.pai.pt
Trabucho

Olivier Restaurante, Lisbon
We spent Easter in Lisbon which is full of fabulous places to eat, but the best was our splash out meal at Olivier. By Lisbon standards it’s pricey, but compared with a similar meal in London, it’s a bargain. I had melt-in-the-mouth buttered fish, my plus-one had a perfectly cooked steak. We had decent wine and the best crêpes suzettes ever. Treat yourself if you’re in Lisbon!
Rua do Alecrim 23, +351 21 342 29 16, restaurante-olivier.com
tinav1

Confeitaria Marquês de Pombal, Lisbon
Despite the bilingual menu, this isn’t tourist food – our fellow diners are ageing tango partners and Benfica FC’s faithful, fortifying themselves for the night to come. A poached egg floats on a raft of toast, in a broth teeming with scallions. Rupture it and watch the yolk form into little pebbles, bumping against globes of olive oil. Salt cod is muscular and tarry from the overhead grill, the vegetables glinting in garlic butter. As it is a padaria or bakery by day, dessert can be chosen from the luminous cases of pastries and sponges around the bar.
244 Avenida de Liberdade, +351 213 562362
Zartherb

Terra Restaurante Natural, Lisbon
Vegan-friendly, organic, international, Portugese, gourmet, salad bar, buffet, juice bar, beer/wine, take-out … Terra, meaning earth, serves vegetarian meals made from mostly organic ingredients with many vegan options. The kitchen relies on the riches of ethnic vegetarian cuisine of the east as well as Portuguese and Mediterranean ingredients. Specialities are presented in a buffet, consisting of dishes like sushi, curry, veggie kebabs, salads and vegetarian versions of traditional Portuguese dishes. It also serves natural juices, bio soft drinks, beer, Mevushal and non-Mevushal kosher wine, and desserts. Set in a charming old building with a private garden, eat inside the cosy restaurant or alfresco in the shadow of century-old trees, sometimes with live music. English spoken. Also a shop selling fair-trade artifacts, bio snacks, incense, handcrafted soaps.
Rua da Palmeira 15, +351 213 421407, restauranteterra.pt/English
Barbieahearn

Porto

Restaurante Ora Viva
A quirky little restaurant down a tiny alleyway not far from the waterfront. You will be pleasantly surprised by this little gem, which doesn’t even try to compete with the tourist restaurants along the seafront. It doesn’t need to! Location and size it may not have, but it makes up for that with huge portions of authentic Portuguese dishes served by friendly and happy staff. If you love dining with the locals, then take this diversion off the tourist trail.
Rua da Fonte Taurina 83, +351 222 052033, oraviva.pt.vu
Pmartini

Indoor gardening is a natural way of decorating your house. It not only adds a different look to the decor but also brings in freshness and colours in the house. If you love to have a garden but lack space in your backyard, try indoor gardening. You have to select a right plant that suits your house temperature. You can place beautiful indoor plants in the kitchen, empty side corners in rooms or windows sills. Here are the basic tips you can follow for growing an indoor garden.

Sunlight- Lighting is important for the plants. You have to place the plant pots at a place where there is little sunlight. Sun rays helps the green plants produce photosynthesis and grow. It would be wise to keep the plants near the windows where they get direct sunlight. Few plants need full or partial sunlight. Plan according to the empty space and facilities.

Selecting the plant- It is very important to plump on right plant that suits the temperature of your house. There are many indoor plants available in the market. Few suitable ones are cactus, bonsai, aloe vera, bamboo palms and many more. Select the appropriate location in your house to place them.

Containers- There are a variety of containers available for your indoor garden. One important tip for indoor gardening is, make sure that you pick up a container that has proper drainage system. Select a container which is large enough and has drainage holes. If you want to save your floor from scratches, use pot stands or painted trays as a base.

Fertilizing- Fertilizers are very important for the plants. Be it indoor or outdoor, fertilizers are a must! However, it depends on the type of indoor plant that you have. The main tip for indoor gardening is watering; you should water the plants frequently. Fertilize your indoor plants once in 1-2 month. It can be done once in 3 months since they are indoor plants and need less sunlight. Trimming and digging in soil to provide air is crucial. You can do these tasks once in a month.

If you are a beginner, follow these tips for starting an indoor garden. Keep the plants in your balcony after sunset. While plants spread oxygen whole day, at night they give out carbon dioxide, an unhealthy air for the body. So, let your plants get some fresh air at night.

WASHINGTON (AP) — From the beginning, Michelle Obama’s kitchen garden has been an overachiever, churning out more peppers, parsley and eggplant than expected, and generating interest that — yes, really — crosses oceans.

Now, the first lady has added a 271-page book to her gardening resume, and Americans can read all about the planting misses that came with the hits, get tips on gardening at home, and, Mrs. Obama hopes, draw some inspiration that just might change their lives. Oh, and if it happens to help her husband’s re-election campaign, that would be nice, too.

Lofty goals for a book about a garden.

In “American Grown: The Story of the White House Kitchen Garden and Gardens Across America,” Mrs. Obama holds out the raised vegetable beds on the South Lawn as “an expression of my hopes” for the nation’s children. “Just as each seed we plant has the potential to become something extraordinary, so does every child,” she writes.

The $30 book, released Tuesday by Crown Publishers, traces how a city kid from the South Side of Chicago who became a working mother and then a political spouse found herself fretting on that first planting day, March 20, 2009, about whether an L-shaped stretch of soil would prove fertile ground for a national conversation “about the food we eat, the lives we lead, and how all of that affects our children.”

The book, which answers that question with a resounding yes, arrives just in time for her husband’s re-election campaign.

And while the book is decidedly non-political, that fits perfectly with the Obama campaign’s view that the first lady can do her husband a world of good simply by pushing the non-threatening causes such as healthy living that have made her a far more popular figure than the president himself. Mrs. Obama’s favorability rating in the latest AP-GfK poll was 70 percent, compared with 58 percent for her husband.

The book’s release comes with a flurry of media appearances. She’s already been a TV frequent flyer to promote her “Let’s Move” campaign to combat childhood obesity — doing pushups with Ellen DeGeneres, playing tug-of-war with Jimmy Fallon in the White House and serving veggie pizza to Jay Leno. She says she gets asked about the garden wherever she goes, around the world.

The book is chock full of colorful, glossy photos of luscious-looking vegetables, complete with a cover picture in which the first lady’s blouse seems to be color-coordinated with the eggplants in her bulging basket of produce. Bo, the popular family dog, gets plenty of cameo appearances. There are maps tracing the growth of the garden over the past three years, and stories about community gardens around the country. Even a how-to on creating a compost bin.

The book is divided into four sections marking the seasons, and includes a complement of recipes for each.

There are inside stories about planting travails that will ring true with any weekend gardener: pumpkins that wouldn’t grow, cantaloupes that tasted blah, blackberry bushes that wouldn’t play nice with the raspberry bushes and an invasion of cucumber beetles, among them. The first lady makes clear she’s not the one doing most of the hoeing and weeding, crediting school kids, White House chefs and grounds crew and enthusiastic volunteers from all over the White House chain of command with providing lots of manpower.

And there are bits of historical trivia woven throughout: John Adams ordered up the first White House garden, but it was never harvested after he lost re-election. Thomas Jefferson was obsessed with trying to grow a four-foot-long cucumber. Heiress Rachel “Bunny” Mellon, at 101 now a figure in the John Edwards’ corruption trial, helped redesign the Rose Garden for President John Kennedy.

There are also bits of personal history: Mrs. Obama’s father worked as a boy on one of the vegetable trucks that would deliver produce to neighborhoods, and had a reputation for sneaking pieces of fruit. Her mother’s family had a plot in a neighborhood victory garden on the corner of an alley, and the kids had to eat their vegetables or go to bed without supper.

It is a tradition for first ladies to use books to advance their causes. Hillary Clinton wrote the best-seller “It Takes a Village,” about the importance of community in raising children; and Laura Bush collaborated with daughter Jenna on a picture book about a reluctant reader, with “Read All About It!”

This is Michelle Obama’s first book. She got no advance payment, and plans to donate all her proceeds to the National Park Foundation for programs that promote gardening and healthy eating, and to help care for the White House garden.

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Online:

Facebook page: https://www.facebook.com/AmericanGrown?ref=ts

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