Time to get soaked

Time to Get Soaked – Green Sense 7/20/09

 

It has been a cool, dry summer in northeast Wisconsin and the gardens and yards are starting to show the strain.  Our grass is crunchy, plant growth in the garden is well behind normal and the raspberries are struggling to “size up”.  I keep the garden well mulched, which helps to hold in moisture, but this year mulch was not enough and I had to bring in the back up artillery – soaker hoses. 

I’ve never been a big fan of sprinklers.  Wet foliage can lead to plant problems, such as fungal diseases.  I also want to water only the plants I intend to grow, not the weeds – less work, less waste.  Last Thursday the boys and I installed soaker hoses in all three raspberry patches, adding to earlier installations around the rest of the garden. 

Local hardware stores sell soaker hoses 25 and 50 feet long, and these can be linked together to cover a larger area.  Don’t exceed 100 feet total, as this can lead to uneven water distribution.  Turning up the pressure so that the water reaches the full length of a long run can put too much stress on the lengths closest to the faucet, causing a blowout.  Drip irrigation should be a slow and gentle process.  After laying out your hose, cover it with mulch to avoid evaporation and extend hose life (UV rays from the sun will damage the hose over time).  Most garden plants require an inch of water each week for best growth.  Start by running your soaker for 30 minutes to an hour at first, then test the soil to see if it is damp down several inches.  Continue watering as needed, but don’t overwater.  Plants can drown if forced to sit in soggy soil for an extended period of time.

 

Related Links:

Global Buckets – Two bucket do-it-yourself self-watering containers.
Soaker Hose How-To – From SavingWater.org, an illustrated guide to using soaker hoses.
Drip Irrigation How-To – From SavingWater.org, steps for planning a simple drip irrigation system.
Common Sense Homesteading – More about our soaker hose installation in the raspberry patch.

 

Recipes:
The new potatoes are starting to show up in gardens and farmer’s markets.  Time to take advantage of this seasonal favorite.

 

Herbed New Potatoes
from FoodNetwork.com

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Directions:

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

 

"Best Ever” New Potatoes & Green Beans
from A Veggie Venture

Ingredients:

Water to cover both the potatoes and beans
1 tablespoon kosher salt
1 teaspoon sugar (don't skip, it really makes the difference)
1 pound very small red potatoes, washed well, skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
Garlic to taste (I used 1 tablespoon of garlic from a jar, the perfect amount, I'd use maybe a clove or two of fresh garlic, minced very small)
2 tablespoons unsalted butter
Additional salt to taste

Directions:

Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed.  Serves eight.

 

Honey Roasted Red Potatoes
from cdkitchen.com

Ingredients:

1 pound red potatoes, quartered
1/2 cup diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Directions:

Preheat oven to 375 degrees F. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.  Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.  Bake in the preheated 375 degrees F oven for 35 minutes or until tender, stirring halfway through the cooking time.