Right now I am working on (2) new articles: Latin Tuesday’s, and a feature on this coming year’s AgroFest, which is held annually right here in Barbados. Also my Kitchen Garden is being added to the Square Foot Gardening website which features gardens from around the world that utilize the SFG Method; our’s will be the first from Barbados!

Thanks for visiting.

GreenBB

P.S. With all of the rain this week I am happy to say that I haven’t spent a moment watering since Monday morning! Thank you Mother Nature.

Bok Choy or Chinese Cabbage: (4) Plants per 12″ X 12″ SFG Grid, (12) Total

Cockscomb: (4) Plants per 12″ X 12″ SFG Grid, (4) Total

Sweet Peppers: (2) Plants per 12″ X 12″ SFG Grid, (12) Total

Beets: There are a whole ‘lotta beets crammed into (3) 12″ X 12″ SFG Grids!

From the (19) Basil plants that I have , (15) are big enough to harvest: from (3) Sweet Basil, (8) Purple Basil and (4) Spiced Basil I cut about (8) cups of leaves. This time I ran the leaves, with a bit of olive oil, through the food processor; processing eight cups of leaves yielded about a pint of Basil.

Tonight I am making a Roasted Cauliflower and Garlic Soup for dinner, a teaspoon or so of my Basil harvest should be just the right touch.

Since this is an organic effort, to the extent possible, I am against using pesticides. I did a bit of research into organic solutions to pestilence such as slugs and discovered that Kitchen Gardeners all over the globe are attacking slugs where it hurts them the most…their weakness for the sweet smell of beer. I placed a quick telephone call to my husband, a beer aficionado, and asked him which beer he thought was sweeter: Carib or Banks? His vote was Banks. So armed with (4) empty soda bottles, a kitchen knife or scissors, some string and a warm, flat Banks I launched an all out attack on the slugs.

So here are the steps for making your own slug traps:

1. Thoroughly rinse the soda bottle, carefully cut the neck of the bottle away from the bottom; invert it inside of the bottom to create a funnel. Fasten the funnel to the bottom of the bottle: I used a hole-puncher to create a hole in both pieces and then fastened the two halves together with a bit of twine.
2. Decide where to place the slug traps. Since my lettuces are planted so densely, (4) large heads to each 12″ X 12″ SFG Grid, I would like to think that this has made things difficult for the slugs. The slug that I spotted this morning was moving over nice smooth soil heading in the direction of the lettuce so I decided to place (2) of the traps amongst the sweet peppers, (1) in a small clearing in the lettuce, and (1) near my Bok Choy, as I have heard that this is a slug favorite.
3. In the spot where you want to locate the trap scoop out a small amount of dirt, the same as the shape of the trap, so that the base of the bottle can be partially submerged at an angle. This will make certain that the beer, and the captured slugs remain inside the trap.
4. Fill each trap with 1/4 cup of beer or less.
5. Wait.

A second more affordable and widely-used, anti-slug, remedy utilizes corn meal. Using a large empty glass jar, such as a mayonnaise jar, add a few tablespoons of cornmeal and place it on it’s side in your garden making certain that the rim of the jar is flush with the soil. The glass jar will keep the cornmeal dry during rainy weather; according to internet lore: once the cornmeal is consumed by the slugs it expands and explodes. Since one bag of cornmeal runs you about $1.50BB I gave it a try.

Finally, it seems that slugs do not like to traverse rough terrain, they prefer smooth soil. To that end it has been suggested to encircle the base of the plants that slugs like with either egg or peanut shells. I was certain that using egg shells was a good idea, after closer investigation into using peanut shells I discovered that they are heavily treated with pesticides, and therefore it probably isn’t a good idea.

I will keep you posted…

Right now I have (8) sage plants growing in my garden, and as ultimately they will grow to about 3′-0″ tall I have planted (2) seedlings to every 12″ X 12″ portion of the SFG grid. They can withstand the heat. so I am only watering them when the soil is completely dry.

The genus name Salvia derives from the Latin word salvere which means “to be saved,” while it’s species name officinalis means “used in the practice of medicine.” It should be noted that although thousands of plants are used for medicinal purposes around the world, Sage is one of only 60 plants worldwide that bears the the species name officinalis.

Throughout history sage has been used medicinally to treat maladies of all kinds, and has even been used in contemporary medical trials as a treatment for mild to moderate Alzheimer’s Disease. It is also thought to aid in the general improvement of memory function. Sage has also been used as an astringent, formulated into aftershaves and toners, and as an antiseptic, in various preparations used to treat mouth ailments such as sores and ulcers, and even sore throats. In addition, many modern day holistic toothpastes contain sage as part of the formulation. Common culinary uses aside, Sage is powerful stuff. Which brings me to my next point, if you decide that you would like to incorporate Sage into your hygiene or health care regimen make certain that you consult with your Doctor first.

Next Tuesday… Celosia Cristata or Cockscomb

When I finally made it to the seedling nursery last Thursday I spotted an unfamiliar looking herb and asked what it was: Shadow Bennie! I bought (4) small seedlings and sat down in front of computer to decode the Shadow Bennie mystery.

The list of countries that count Eryngium Foetidum as part of their culinary culture is extensive, ranging from Asia, to Latin America and throughout the Caribbean including: India,Vietnam, and Thailand, Mexico, Honduras, Brazil, and Guyana, Puerto Rico, the Dominican Republic, Haiti, Martinique and Guadeloupe, and Trinidad and Tobago. Equally varied are the names by which Eryngium Foetidum is known. In Puerto Rico, Eryngium Foetidum, known there as Culantro, is a key ingredient in Sofrito, this was news to me!

In Trinidad and Tobago, the name Shadow Bennie or Shado Bene is actually derived from the French Patois term Chadon Bene, meaning “Blessed Herb.” However, and possibly confusing things further, the Indo-Trinidadian population in Trinidad and Tobago refer to Eryngium Foetidum as Bandhania which is derived from the Hindi word, dhania, which means Coriander Seed. It is interesting to note that although the use of Bandhania is prevalent in the Indo-Trinidadian culture, I had difficulty locating references to it’s use in continental Indian cuisine; I fear that this might possibly mean that it has yet another name…

The consensus on Eryngium Foetidum is that it in flavor resembles Cilantro, however it’s flavor is much deeper and stronger; there is often confusion between it and Cilantro due to the close spelling. It is also interesting to note that Eryngium Foetidum is used extensively for medicinal purposes to combat fevers, stimulate appetite, improve digestion, combat colic, soothe stomach pains, and as an aphrodisiac. If you happen to be stung by a Scorpion the root of Eryngium Foetidum can be eaten raw to relieve the inflammation.

So no matter how you call it: Chicoria, Escorzonera, False Coriander, Fit Bush, Fit Weed, Herbe a Fer, Herbe Puante, Jia Yuan Quian, Jintenan… and the list goes on, enjoy it.

Bearing these things in mind I developed a simple system which seems to be getting the job done. Using a (recycled) plastic Joint Compound Bucket and a (recycled) 32oz. Yogurt container I am able to water the entire garden, 80sf, in about 1/2 an hour. I fill the larger bucket (4) times and use the smaller container to distribute the water. The advantage of using the smaller container is that I am able to direct the water where it is needed most, on the roots, rather than spraying the leaves. At the same time I also have a mental list of how much or how little each plant, or group of plants may need. For example:

• (1) Tomato Plant, which occupies (1) 12″ X 12″ portion of the SFG grid receives (1) 32oz. watering per day.
• (2) Sweet Pepper Plants, which share (1) 12″ X 12″ portion of the SFG grid receive (2) 32oz. waterings per day.
• (8) Marjoram Plants, which share (1) 12″ X 12″ portion of the SFG grid receives (1/4) 32oz. watering per day.

and so on… Some of my more delicate herbs such as Marjoram, and Thyme cannot withstand direct watering with a hose or too much water for that matter. SFG in theory is supposed to require less water, and so far this seems to be the case. Another advantage of hand watering is that it allows you to take a close look at each plant, see how it is growing, and check for pests.

No matter how you elect to water your garden do so in a way that it is responsible, enjoyable, and beneficial to your plants.

There is so much information available on the Internet in regard to pruning basil; at times I feel that the Internet may provide too much information and too many differing opinions, this time, however, there was a significant consensus regarding Basil. Follow these steps to keep your plants healthy:

• From the level of the soil up the main stem of each plant count up 3 sets of strong healthy leaves, cut above the 3rd set of leaves. This should be done approximately every 3 to 4 weeks to encourage maximum growth.
• For day to day use in cooking prune the secondary stems taking the amount desired, with the leaves intact, just above the next lowest set of leaves, shaping the plant as you go.
• Avoid clipping single leaves without removing the stems as this encourages flower growth; allowing the plants to flower will cause the leaves to become bitter and unsuitable for cooking purposes.

It was only after I brought the Basil inside, removed it from the stems, and washed and dried it that I realized just how much I had. The mix of the shapes, sizes, and colors of Basil was stunning. After the pruning panic had subsided a new one set in, what to do with all of this Basil. In the end, in lieu of making the old standby: Frozen Pesto Ice Cubes (yuck), I opted for Garlic and Spiced Basil Infused Olive Oil, a Basil Marinade for that night’s Pork Cutlet Dinner, and an experiment, Frozen Basil Leaves.

Garlic and Basil Infused Olive Oil

Materials/Ingredients:
(1) 80z. (or small) Bottle of Extra Virgin Olive Oil
(3) Peeled whole Garlic Cloves
(1) loosely packed cup of whole washed and dried Spiced Basil leaves

Method:
Carefully remove the clear plastic pouring cap from the Olive Oil bottle add the Basil leaves and Garlic Cloves. Replace the plastic pouring cap and seal tightly. Store away from sunlight and use within (1) week.

Note: Feel free to substitute any variety of Basil in this recipe; as well a “lighter” Olive oil may be used. Right now I am using this infused oil anytime I would use Olive Oil: drizzle it on lightly salted tomatoes, add a dash of black pepper and enjoy!

Basil Marinade

Materials/Ingredients:
Extra Virgin Olive Oil
(3) rough chopped Garlic Cloves
(2) loosely packed cups of rough chopped washed and dried Spiced, Purple, and Sweet Basil leaves

Method
Rough chop the Basil and add it to a small plastic airtight container, rough chop the Garlic Cloves and add to container. Slowly add the Olive Oil to the Garlic and Basil stirring to ensure even coating of the leaves, do not over coat. Seal the container and refrigerate until chilled. Once chilled use as a marinade.

Note: Use this marinade with chicken, beef, fish or pork. I combined Pork Cutlets, the Basil Marinade, added salt and pepper, let it stand in refrigerator for about 2 hours, and pan fried them for a delicious dinner. The oil will help to keep the Basil and Garlic adhered to the cutlets, be certain to get as much of that delicious flavor as possible into the pan!

Frozen Basil Leaves

Materials/Ingredients:
Whole washed and dried Basil leaves
Ziploc or other airtight plastic bag

Method
After thoroughly drying the Basil leaves freeze in an airtight plastic bag.

Note: This method of preserving Basil will lead to significant color, but not flavor, change, these leaves can easily be used in pasta sauces or recipes where Basil’s bright green color would anyway be affected by the cooking process.