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Diggers Rest -Crop rotation, Eco gardening tips, Recipe: Spinach salad
July 13, 2006
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July 14, 2006 Issue #17
The no dig garden website is a venture into publishing on a topic I love. Thanks for joining me on the adventure! I'd love to have your feedback.
In this issue:
1) Crop rotation
Crop RotationIn all the information this site provides on vegetable gardening, the emphasis is always on planning.
It is the key to getting the best results for the least effort. One of the keys to successful gardening is crop rotation. Different plants take different things out of the soil.
To prevent your garden from becoming exhausted from season to season, crops are rotated. They put things in, they take things out, they interrupt the life cycle of pests so they cannot become established. Of course, this applies only the to annual plantings, not the perennial plants, such as asparagus.
Separate the garden into sections. Anything from 4-8 areas can be entertained. They can be part of one bed, or they can be a group of beds. It doesn't matter. What does matter is that you rotate the crops around the beds systematically. Counterclockwise is generally the rule of thumb for crop rotation.
The suggestions here will be put in very broad terms. It is impossible to predict every combination of vegetables that you will want to grow, but the prinicples are fairly straight forward.
So a typical sample rotation might look like this:
Bed 1: Root Crops, onions
A 6 bed rotation might look like this:
Bed 1: Legumes
Crop rotation is another consideration to put into your planning stage. Rotation is important if you are going to control pests and disease in the garden naturally as it doesn't allow them to get a foothold.
Don't be too rigid in your classifications if you don't have enough room to make clear demarcations. Just make sure you keep it moving season after season.
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Eco Gardening Tips
Feature Recipe: Spinach SaladLots of ingredients being prepared separately, then brought together at the end in a brilliant burst of flavour!
750g small, new potatoes, cut in half
Combine potatoes with 2 tablespoons of olive oil and bake in a very hot oven for 25 minutes on a tray.
Meanwhile bring the eggs to a boil in a pot of water, then simmer for 10 minutes. Drain, then run under cold water, peel and quarter.
Cook bacon until crisp and drain on absorbant paper.
Blend the remaining oil, vinegar and cheese together.
Bring it all together in a large bowl, potatoes, eggs, spinach, bacon and dressing and serve immediately.
Copyright J.L. Williams 2006
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