Hello and .......

Welcome....to my blog "Grow Food with JOY!"

My name is Joy Story and I'm an avid gardener who believes that food is so important, that we all need to be growing it.

In May of 2010 , I began my business GROW FOOD Edible Garden Designs. I offer Garden Consulting, Designing, Gardening Classes and this online monthly blog as well as sell Organic seeds that we collect in our demonstration garden.

Our Organic Gardening Classes are called "Grow Food with JOY!" How I use perma-culture in my Backyard." We discuss all aspects to consider when designing your edible garden. Perma-Culture uses Mother Nature as a model with an emphasis on caring for the earth and caring for people.
So far, "Grow Food with JOY" has a series of 7 different classes with more being created all the time. Check out our Class Schedule on the website.

Website:
http://www.growfoodnetwork.com



Happy Gardening




Tuesday, January 10, 2012

What to do with Wood Ashes....



Winter is the time of year we collect ashes, but what do we do with them?  Do we add them to the compost pile? Do we apply a light dusting on the soil?  Do we store them for the next growing season? 

Research was required and here is what I found:

A cord of firewood can produce up to 50 pounds of ash depending on the wood.  Hardwoods produce 3 times as much ash, and more nutrients than softwoods.
When wood burns, nitrogen and sulfur are lost as gases but Calcium, Potassium, Magnesium and trace elements remain. 
Wood ash is a valuable liming agent, raising pH, thus neutralizing acid soils, therefore acid loving plants like blueberries, cranberries and strawberries will not benefit from the addition of wood ash.  However, wood ash is especially good for breaking down pine needles, oak leaves or wood chips
The best time to apply wood ash is in the Spring when the soil is dry, because of its fine particle size, it reacts rapidly.  The average ash (N-P-K) to 0-1-3  (One reference did suggest adding it in the fall.)
Wood ashes are best stored in a fire-proof container, until they can be moved to another bucket to keep for the next growing season.
Wood ashes can be added to the compost pile in layers.  Never leave wood ash in lumps or piles because concentrated wood ash causes excessive salt build-up in the soil through leaching and can be harmful to plants nearby.
For most garden soils, 20 lbs of wood ash (about a 5 gallon bucket) per 1000 sq.ft., can be applied safely each year.  That equals about 6 pounds of ground limestone applied to the same area.
Wood ash can repel slugs and snails because it draws water out of these invertebrates.  Sprinkle around plants, but once it gets wet it loses it deterring properties.  Too much ash can alter pH levels in soil.  Use  carefully.
Wood ash can be added to the hole when planting tomatoes, ¼ cup in the hole pumps up these calcium loving plants and adds potassium (7 – 8%)
Wood ash controls pond algae.  1 Tablespoon per 1000 gallons adds enough potassium to strengthen other aquatic plants that compete with algae, slowing its growth.
Wood ash can be used on fruit trees and root crops


Cautions Included:
Do not use ash from burning trash, cardboard, coal or pressure treated painted or stained wood, to many toxins exist.
Do not scatter on windy days.
Do not mix with nitrogen fertilizers such as ammonium sulfate or ammonium nitrates or urea.  These fertilizers lose their nitrogen as ammonia gas when mixed with high pH materials such as wood ash.  Leave a month’s time between application of each.

Sources:
Carolyn Herriot, A year on the Garden Path, You Bet Your Garden, Mike McGrath, Master’s Gardener’s emmitsburg.net, Oregon State University Extension Service, Ed Hume Seeds,

January Issue of Grow Food Magazine

Inside this Month's Issue:

  • British Columbia Seed Company Listing
  • More on Sprouting Seeds
  • Ask Bill about Brown Spots in Potatoes
  • Growing Sweet Potatoes
  • Grow Food Recipe
  • What to do with Wood Ashes
  • Upcoming Classes and Courses
  • Classified and Resources

Monday, December 5, 2011

December Issue of GROW FOOD Network Magazine is Now Ready to Order

What's In This Month's Issue:
  • Ever Thought of Becoming a Farmer?  Join Jen and Craig at Growing Opportunities
  • Ask Bill Herring, Clover in a Orchard
  • Grow Food Indoors Instead - "The JOY of Sprouting Seeds"
  • Peeing on The Compost Pile
  • What is Permaculture with Javan
  • Recipe of the Month
  • Classifies and Resources
  • $3.00 an issue or $25.00 year subscription

go to:

GROW FOOD indoors instead

The JOY of Growing Sprouts
By Joy Story
Sprouting seeds at this time of year is a great way of including live living food into our diets without a lot of work or expense.  Sprouting seeds actually strengthens our immune systems by providing valuable vitamins, minerals, proteins and enzymes.  The health benefits of eating sprouted seeds is phenomenal.  It’s also easy, inexpensive, tasty and fun to watch sprouts grow,  I encourage you to give it a try.

You can buy organic seed from your local health food store in the bulk section or in packages blended with various seeds.  You can also sprout the seeds you’ve collected from your own garden.  Almost any whole natural seed, bean or grain will sprout.

Sprouts are tasty on sandwiches, salads, served with eggs, on top of soups, stir fries or rice and grain bowls.

KINDS OF SPROUTS:

Mild                                                                                                   
Alfalfa                                                                                                                        
Red Clover                                                                                                     
Quinoa                                               
Cress                                                                                                              
Broccoli
                                                                                                                                   
Spicy
Fenugreek
Mustards
Radish
Onion

Crunchy and Sweet
Mung beans
Garbanzo beans
Green lentils
Adzuki beans
Soy beans (should be cooked)

Seeds to Grow on Soil
Black Sunflower (with hulls)
Buckwheat
Wheat
Peas

WHAT YOU NEED:
Mason jars, seeds, screen or mesh (available at hardware stores), jar bands or elastics, water.

HOW MUCH SEED?
Small seeds use 1 tablespoon, medium sized seeds, 2 tablespoons, large seeds or mixes, 1/2 cup.









WHAT TO DO:
· Soak seeds for 8 hours or overnight
· Place screen over jar and secure with band or elastics
· Turn upside down and drain
· Grow Sprouts at 30 degree angle.  This allows water to drain.  This can be done in a bowl or on a dish drainer.
· Rinse seeds 2 times a day
· Most seeds will sprout in 4—5 days (Dill, Garlic and chives take 10 days or longer)
· Can store sprouts in fridge in covered container for 2 weeks, but it’s better to just eat them.
· Stackable trays can be purchased and work great.
· Soak more seeds

To read about sprouting seeds on soil, go to our blog at http://growfoodwithjoy.blogspot.com

To watch a video on sprouting seeds, go to:

SPROUTING SEEDS ON SOIL

Some seeds are best sprouted on soil.  They include; buckwheat, peas, sunflower seeds (unhulled) wheat, barley.

·       Soak wheat, peas, barley for 8 hours,   Buckwheat, sunflower for 12 hours.
·       Fill seedling tray 2/3rds with sterile potting mix
·       Spread soaked seeds over soil
·       Place tray in bright light for 5 – 8 days
·       When seeds are 4” tall, they are ready for harvest.  Cut with scissors.

Note:  Fertilize with liquid Kelp increases nutrient value

Thursday, November 17, 2011

ATTENTION FOODIES....November Issue of GROW FOOD Magazine

Is Here.....

Inside this issue:
- Growing More than Food
- What to do in the Edible Garden
- Wire Worms in the Garden
- Recipe of the Month
- Collecting Leaves for Mulch and Compost
- "Grow Food with JOY" Organic Gardening Class
- Results of the Potato Project
- Time to Build Lasagan Beds
- Classifieds and Resources and more

Go to http://www.growfoodnetwork.com/
Cost $3.00 ea
 $25.00 for a monthly subscription


Makes a Great Gift Idea for those Foodies on your List

Wednesday, October 5, 2011

The JOY of Seed Saving

(Continued from October's Issue of Grow Food Network Magazine)

Dan Jason from Salt Spring Seeds says,
 "Saving Seeds is easy and very rewarding.  Don't be intimidated by any rules you might read or hear about.  You can learn as go!"

These are the basics to Saving Seeds:
  • How to Harvest Seeds
  • Where to Store Seeds
  • When to Save Seeds
  • What Seeds to Save
How To Harvest Seeds:
Allow the plant to go through it's full cycle producing seeds on the plant and if possible drying on the plant, as well.  However, often in wet climates it may be necessary to allow seeds to be dried indoors on screens or newspaper.  The seeds should have a hard coating that a fingernail can not dent.  Seeds can be collected in paper bags, labelled and stored indoors until they can be cleaned and stored in glass jars, vitamin bottles, plastic bags etc.  Laying down cloth or cardboard under plants can be helpful when harvesting seeds.

Where To Store Seeds:
Seeds should be stored in dark, air tight containers, in unheated areas where minimum fluctuations occur.  One of GROW FOOD subscribers stores her seed in the freezer labelled by the month they are planted in. 

When To Save Seeds:
Seeds are ready to be picked when they have changed colour and texture.  Pods should be light brown before harvesting.  Save the best seed for the best results.

What Seeds To Save:
Start small.  Save a few varieties each year and increase as you go.  Save the seeds from the foods you eat most often.

SAVING SEED CONSIDERATIONS
  • Consider the nutrition value of the foods you grow.  eg: Fava Beans and Grains
  • Consider foods that can be eatten year round. eg. Dried Beans and Grains, chickpeas, lentils, and tomatoes for paste
  • Buy open-pollinated seeds to make it easier for knowing which seeds you can collect.
  • With climate conditions constantly changing, it's crucial to keep growing out your seed so they can continue to adapt to the changes.
SAVING TOMATO SEEDS

Soak tomato seeds in water for 3 days to ferment.  Viable seeds will go to the bottom.  The floating pulp and seeds can be poured off and seeds can be poured onto a screen to dry.


SELF POLLINATORS
(means you don't have to worry about crossing because the flowers are self pollinating and seeds will come true)
They include: beans, grains, tomatoes, peppers, lettuce

CROSSERS
(means the plants will cross pollinate by wind or bees, even a neighbour growing the same variety can cross with yours)
They include: corn, carrots, beets, squash, leeks, brassicas.
Perennial crossers include: potatoes, garlic, jerusalem artichokes

Hope this helps!

Tuesday, October 4, 2011

October Issue of GROW FOOD Magazine is Available

This Issue Includes:
Garden Feature with …
Richard Dwyer "Clay Soil No More!"
What To Do in the Edible
Garden in October
Ask Bill Herring…
How To Grow Great Garlic
Recipe of the Month
The Joy of Saving Seeds
Urban Gardening in Duncan, BC
Farmers Markets
Classified Ads
& Resources

$3.00 an issue or $25.00 a year (published monthly)