Getting a Garden Education: Planters obtain free seeds, advice about growing

Nicole M. Caldwell of Better Farm, Redwood, cleans up after a worm compost exhibit Saturday at Garden Day in Alexandria Bay. Photo/Justin Sorensen
By REENA SINGH
WATERTOWN DAILY TIMES STAFF WRITER
ALEXANDRIA  BAY  — Garden  aficionados  walked away with the beginnings of lettuce, peas, squash and other produce for free at the MacSherry Library this weekend.

Saturday was the library’s fourth annual Garden Day, and it drew dozens looking for free seeds,  gardening advice and children’s activities.at Garden Day in Alexandria Bay.

“It’s about  educating the community,” said herbalist and library trustee Sue-Ryn Burns.

Several trustees have gardens of their own and dug up sprouting tomatoes to raise money for the  library. As a testament to the gardener’s fever possessed by some of the trustees, an herb garden sat
in the building’s back.

“We’re trying to encourage people to grow things,” said Steven L. Burns. “We were all getting asked a lot about gardening.”

Representatives from Better Farm LLC, a sustainability education center and artists' retreat facility  in Redwood, demonstrated composting to show how produce that normally lands in the trash could be reused. The business uses produce that would normally be tossed away at local grocery stores such as Big M and The Mustard Seed.

“The end result will be organic compost and organic worm casings, which make an excellent fertilizer,” said Matthew K.  Smith, Better Farm agriculturalist.

After a village tree walk led by Cornell Cooperative Extension horticulture educator Susan J.  Gwise, children hunted in the grass for clothespin fairies dressed in silk flower petals.

Several packets of donated pumpkin seeds were placed on a table to encourage locals to plant the
squash for the library’s annual Harvest Festival in the fall. Every year, there is a contest for the village’s biggest pumpkin.

“We wanted to see what seeds they have so we can start our garden,” said Alexandria Bay resident Cathy A. Dickhaut. She held seeds for squash, beets and white watermelon. “I’ve never had good luck with lettuce,” she said.

[Originally published Monday, May 14, 2012, for the Watertown Daily Times]

Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Potato Planting, Part II

 It was finally time last week to get our potatoes planted.

We'd been waiting since February, when we bought our russet, yukon gold, and red potatoes from a local seed-and-feed shop. And though we certainly have the space to grow them the old-fashioned way in a long, viney strand, we opted to grow our potatoes vertically, in tires.

Growing vertically is a great space-saving option for those of us living with little or no yards. Simply cut the potato into chunks that have their eyes (photo above shows a potato covered in eyes; each can be planted separately), eyes facing up.

As the root system grows, mound dirt up around your potato plant and, eventually, add another tire. Keep adding tires until you have three tires stacked. Early potatoes are ready to harvest when the flowers have opened or the buds fallen off. Dig a few tubers up and check—they should be about the size of a hen's egg. With maincrop potatoes, wait until the foliage has turned brown, cut off at the stems and wait a few days before lifting. When you carefully unstack your tires and remove the dirt, you'll be left with pounds and pounds of potato (one potato grows six to twelve new potatoes).



For more information about tire-planted potatoes, see our previous post:
Growing Potatoes in Tires: Feb. 21, 2012
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Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

betterArts Featured on MyABC50!


By Holly Boname for MyABC50.com 

A local arts organization is working to create free and low cost art and music workshops thanks to a newly obtained not-for-profit status. 
betterArts, located on Cottage Hill Road in Redwood at Better Farm, only received their 501 (c)3 status a month ago, but already have workshops and events scheduled to benefit North Country residents.

Nicole Caldwell, executive director of betterArts and Better Farm, began accepting artist residency applications from across the country nearly three years ago. Strong positive feedback inspired Caldwell to create betterArts and spread music and art across the tri-county region.

betterArts relies strongly on fundraising and donations from local residents and other arts organizations. Currently Caldwell is working with the St. Lawrence Arts Council on two separate grants that will allow for area art and music teachers, who have partnered with betterArts, and artist residents staying at the farm to offer free workshops.

betterArts will on May 26 hold its annual fundraiser and open house event from 10 a.m.-6 p.m.

The event will feature live music and performances, interactive art projects for the public to participate in, information on upcoming workshops and private instruction, arts and crafts stations, a gallery exhibit of work by local and visiting artists, a tour of their studios, an afternoon barbecue at 3 p.m. and more. Admission is free and open to the public.

The event is in conjunction with the First Annual Artists' Studio Tour scheduled for the Thousand Islands Region from 10 a.m. to 5 p.m. May 26th and 27th. 

For more information visit www.betterArts.org.

To hear from Nicole Caldwell on the mission of betterArts and to learn more about the annual open house and fundraiser, watch the complete video story.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Work Day: Operation Coop Construction

We've been gearing up for a few months now for an influx of animals at Better Farm: clearing out a shed on the property so we can welcome a couple cashmere goats next month, making plans with the Clayton Co-op to provide them with organic eggs from here on out, and doing research into new coop designs to house a flurry of rescued hens and baby bard rocks.

So yesterday, a whole slew of Better Farm volunteers showed up to construct two chicken coops, each of which can house up to 25 hens. We bought plywood to protect roosting boxes from predators, but the entire rest of the operation drew from discarded scrap wood, metal roofing, an upcycled egg-laying box, and anything else we could find on-site.

Here's the set-up:


And our inspiration: a classic, mobile, rectangular box at left, and a larger coop design, at right, utilizing discarded screens and windows:

Here are some shots of the first design being impletmented:

















The second coop was started, and will be finished next week—stay tuned! You can see the complete album here.


Thanks to: Erin Fulton, Brian Purwin, Holly Boname, Jon-Michael Passerino, Bob Laisdell, Susan Kerbel, Matt Smith, Nick Bellman, Carl Frizzelle, and Joel Zimmer for their help on these projects!

Want design plans or coop-construction advice? E-mail us at info@betterfarm.org.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Hydroponics Store Opens in Watertown


North Country Hydroponics, a one-stop shop for learning about and purchasing items for hydroponics, will host its grand opening next Saturday, May 19, at its Arsenal Street location.

Kelly and Thomas Mason are opening the store at 1283 Arsenal St. (in the Price Chopper plaza) in order to provide all of the necessary hydroponics needs for the North Country.

Be sure to stop in next Saturday to learn about how you can grow hydroponically in any sized home (this is a particularly great method for those of us living in small, dimly lit apartments!). The website, www.northcountryhydroponics.com, will feature products available for sale and general information about hydroponics. You can also "like" the business on Facebook by clicking here.

Want to learn more? E-mail Kelly Mason at  kelly@northcountryhydroponics.com.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Grow, Baby, Grow

The weather in the last week has caused a bit of a growth spurt among our baby plants. Peas poking their heads up outside in the garden, young spinach plants climbing several inches in the last week—spring has finally sprung at Better Farm.

Here's a short list of what we've got growing so far, followed by a photo tour of what's happening in our greenhouse and garden beds:

Note: All produce comes from non-GMO, 100% organic seeds. We use no chemical-based pesticides or fertilizers, and utilize our own organic compost as planting and top soil.

Short list: Vegetables (More being planted next week!)
  • Asparagus
  • Beets 
  • Broccoli
  • Brussels Sprouts
  • Carrots
  • Cauliflower
  • Celery
  • Eggplant
  • Garlic
  • Kale  
  • Leeks
  • Lettuce (five varieties)
  • Lima Beans
  • Okra
  • Onion
  • Peas (three varieties)
  • Peppers (three varieties)
  • Radishes
  • Spinach
  • Tomatoes










 Outdoor veggies:
Peas


 Asparagus
 Garlic

 Celery re-growing out of an already-used heel:

Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Southwestern Inspiration

While traveling to Austin, Texas, this week for work, I was lucky enough to spend some time in a small cabin at an organic farm just outside the city's limits. Utilizing a basic and lovely open layout, the entire structure was adorned with small, Southwestern details that gave it this cowgirl a whole bunch of great ideas for Better Farm. Here are some key elements I loved:


Tin backsplash in kitchen
Barn door-style room divider
Southwestern tiles used as main design instead of accents
Post-and-beam-style ceilings along with a very nice fan

A southwestern-style frame on the mirror and decorative bowl sink make this bathroom stand out.

Another view of the kitchen. Note the poured and dyed concrete flooring throughout the first level.
Trees, flowers, and birds as the curtains
Wooden walls painted dark with horizontal stripes
The farm itself lent some other great ideas, as well:
Outdoor seating area, campfire circle, and metal fire pit (and a none-too-shabby view!)

Animal fencing utilizing cut wood standing on end against a single metal pole and barbed wire.
Got an inspiring decor you'd like to share? E-mail us at info@betterfarm.org.
1 Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Free, Homemade Liquid Fertilizers

Liquid Fertilizers
Illustration/Elayne Sears
By Barbara Pleasant for Mother Earth News
Homemade liquid fertilizers made from free, natural ingredients — such as grass clippings, seaweed, chicken manure and human urine — can give your plants the quick boost of nutrients they need to grow stronger and be more productive.

Many organic gardeners keep a bottle of liquid fish fertilizer on hand to feed young seedlings, plants growing in containers and any garden crop that needs a nutrient boost. But liquid, fish-based fertilizers are often pricey, plus we’re supporting an unsustainable fishing industry by buying them. So, what’s a good alternative?

MOTHER EARTH NEWS commissioned Will Brinton — who holds a doctorate in Environmental Science and is president of Woods End Laboratories in Mt. Vernon, Maine — to develop some water-based, homemade fertilizer recipes using free, natural ingredients, such as grass clippings, seaweed, chicken manure and human urine. His results are summarized on our chart of Homemade Fertilizer Tea Recipes.

Why and When to Use Liquids
Liquid fertilizers are faster-acting than seed meals and other solid organic products, so liquids are your best choice for several purposes. As soon as seedlings have used up the nutrients provided by the sprouted seeds, they benefit from small amounts of fertilizer. This is especially true if you’re using a soil-less seed starting mix (such as a peat-based mix), which helps prevent damping-off but provides a scant supply of nutrients. Seedlings don’t need much in the way of nutrients, but if they noticeably darken in color after you feed them with a liquid fertilizer, that’s evidence they had a need that has been satisfied. Liquid fertilizers are also essential to success with container-grown plants, which depend entirely on their growers for moisture and nutrients. Container-grown plants do best with frequent light feedings of liquid fertilizers, which are immediately distributed throughout the constricted growing area of the containers.

Out in the garden, liquid fertilizers can be invaluable if you’re growing cold-tolerant crops that start growing when soil temperatures are low for example, overwintered spinach or strawberries coaxed into early growth beneath row covers. Nitrogen held in the soil is difficult for plants to take up until soil temperatures rise above 50 degrees Fahrenheit or so, meaning plants can experience a slow start because of a temporary nutrient deficit in late winter and early spring. The more you push the spring season by using cloches and row covers to grow early crops of lettuce, broccoli or cabbage in cold soil, the more it will be worth your time to use liquid fertilizers to provide a boost until the soil warms up.

Water-soluble homemade fertilizers are short-acting but should be applied no more than every two weeks, usually as a thorough soaking. Because they are short-acting, liquid fertilizers are easier to regulate compared with longer-acting dry organic fertilizers, though I like using both. With an abundant supply of liquid fertilizer to use as backup, you can use a light hand when mixing solid organic fertilizer into the soil prior to planting.

Remember: If you mix too much nitrogen-rich fertilizer into the soil, you can’t take it back. As soil temperatures rise, more and more nitrogen will be released, and you can end up with monstrous plants that don’t produce well. In comparison, you can apply your short-acting liquid fertilizers just when plants need them — sweet corn in full silk, peppers loaded with green fruits — with little risk of overdoing it. Late in the season, liquid fertilizers are ideal for rejuvenating long-living plants, such as chard and tomatoes, which will often make a dramatic comeback if given a couple of drenchings.

Making Your Own
To explore the art of making fertilizer tea, Brinton began by trying various ways to mix and steep grass clippings, seaweed and dried chicken manure (roughly 33 percent manure mixed with 66 percent wood shavings). The best procedure he found was to mix materials with water at the ratios shown in the Homemade Fertilizer Tea Recipes chart, and allow the teas to sit for three days at room temperature, giving them a good shake or stir once a day.

“By the third day, most of the soluble nutrients will have oozed out into the water solution,” Brinton says. Stopping at three days also prevents fermentation, which you want to avoid. Fermented materials will smell bad, and their pH can change rapidly, so it’s important to stick with three-day mixtures and then use them within a day or two. Brinton also studied human urine, which is much more concentrated than grass, manure or seaweed teas, and doesn’t need to be steeped.

The lab analyzed the four extracts for nutrient and salt content. Salts are present in most fertilizers, but an excess of salts can damage soil and plant roots. Brinton found that chloride and sodium salts were so high in urine that they needed to be diluted with water at a 20:1 ratio before being used on plants. In comparison, the seaweed extract could be used straight, and the grass clipping and chicken manure extracts needed only a 1:1 dilution with water to become plant-worthy. Read the full report from Woods End Laboratories.

As a general guideline, most vegetables use the three major plant nutrients — nitrogen, phosphorus and potassium — in a ratio of roughly 3-1-2: three parts nitrogen, one part phosphorus and two parts potassium. This means that an N-P-K ratio of 3-1-2 is more “balanced” in meeting plants’ needs than 1-1-1, the ratio many gardeners assume is best. Because liquid fertilizers are a short-term, supplemental nutrient supply secondary to the riches released by organic matter and microbes, they don’t need to be precisely balanced. The teas made from grass clippings and urine come closest to providing the optimum 3-1-2 ratio.

Nitrogen helps plants grow new stems and leaves. Phosphorus is essential for vigorous rooting, and is usually in good supply in organically enriched soils. Potassium is the “buzz” nutrient that energizes plants’ pumping mechanisms, orchestrating the opening and closing of leaf stomata and regulating water distribution among cells. The grass clipping and poultry manure teas are rich in potassium, which should make for sturdy plants with strong stems when used to feed young seedlings. Blending some grass or manure tea with a little nitrogen-rich urine would give you a fertilizer to promote strong growth in established plants. I like to add a few handfuls of stinging nettles, comfrey, lamb’s-quarters or other available weeds to various mixtures, which probably helps raise the micronutrient content of my homemade concoctions in addition to providing plenty of potassium.

On the practical end of liquid-fertilizer making, you may need to use a colander to remove some of the grass clippings before you can pour off the extract. If you haven’t completely used a batch of fertilizer within two or three days, pour it out beneath perennials or dump it into your composter.
It’s important to relieve drought stress before doling out liquid fertilizer. Watering before you fertilize helps protect plants from taking up too many salts. Also keep in mind that continuous evaporation in containers favors the buildup of salts. By midsummer, a patio pot planted with petunias or herbs that are regularly fed with any liquid fertilizer may show a white crust of accumulated salts inside the rim. Several thorough drenchings with water will wash these away, making it safe to continue feeding the plants with liquid fertilizers.

There is no doubt human urine can be a valuable fertilizer for garden plants. The average adult produces about 1 1/2 quarts of urine per day. Diluted 1:20 with water, this would make about 7 gallons of high-nitrogen liquid fertilizer, so a family of four could produce enough high-nitrogen fertilizer for an average garden and lawn. As Brinton suggests, when we think of N-P-K, we should also think N-Pee-OK!

Maybe it’s all the diapers I’ve changed, but I don’t like minding pails of pee. In winter at my house, we have a bucket of sawdust stationed on the deck to help us capture this valuable resource, and we keep a designated bale of hay out in the garden for urine deposits. If you do the same, you can use the urine-enriched sawdust and the hay from “pee bales” as nutrient-rich mulches in your garden.
Whatever materials and methods you choose, you’ll be pleasantly surprised by the simplicity of making your own no-cost liquid fertilizers.

Longtime MOTHER EARTH NEWS contributing editor Barbara Pleasant provides authoritative reporting on topics essential to helping you grow your own food as sustainably as possible.

Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Better Farm is Clayton Co-op's Newest Vendor

Last night we attended the Clayton Food Co-op's Vendor Open House, held from 6-8 p.m. at the group's headquarters, 226 James St.

The co-op, set to open May 15, will specialize in local, healthy, affordable food. Several area farms have already signed up to sell their veggies, fruits, and products at the Clayton location. Better Farm is also on board—we'll be offering various fresh veggies and herbs throughout the summer. We also expect to be selling organic eggs from the new chickens we'll be getting in the next several weeks. And next year, we should have some cashmere yarn and knitted products to offer as well.

Membership is $185 for the first year, $35 for all subsequent renewal years. In addition to shopping at the co-op seven days a week, members can order from the co-op's supplier catalog at a 10 to 15 percent discount. The catalog features thousands of organic products, from foods to cleaning supplies.

For more information or to sign up, visit www.claytonfood.com.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Cooking with Wild Leeks

Wild leek greens, fresh-cut tomatoes, extra-virgin olive oil, and balsamic vinaigrette with mozzarella (or cheese substitute): YUM.
Some Better Farm family members and friends hit the woods yesterday to explore three Indian River Lakes Conservancy trails: the Grass Lake Overlook, Sugarhouse Trail, and North Ridge Trail. While climbing rocky slopes, jumping over creek beds, and taking close looks at towering oak trees, birds overhead, and bugs crawling around in the dirt, we also stumbled upon hillsides loaded with wild leeks:


Without any shovels, we set about digging the plants out of the ground with our hands. We made off with several handfuls of the flavorful onion variety, and took them back to the farm to prepare. Here they are, cleaned and ready to go:
The group decided to do an Iron Chef-style cook-off with our pickings. Here are our dinner menu and recipes:

Spinach-Artichoke and Wild Leek Dip (vegan)
1 can artichoke hearts, quartered (or quarter them yourself)
1 fistful of baby spinach
6 to 8 wild leeks
2 T vegan cream cheese
2 T vegan mayonnaise
1/4 C vegan shredded cheese
salt and pepper to taste
1 T olive oil
note: all vegan cheeses and mayonnaise may be subbed out if desired

Pre-heat the oven for 350 degrees.  Cut root stems off leaks, then slice white bulbs thinly. Finely dice the leek greens and garlic. Sautee the leeks, leek greens, garlic, and quartered artichoke hearts in a pan on the stove at medium heat until the artichoke hearts begin to brown. Add the spinach and mix. When the spinach begins to wilt, transfer all ingredients to a bread loaf pan and add the cream cheese, mayo, and shredded cheese. Mix well and put in the oven for 10 minutes or until the top of the food begins to turn golden-brown.

Tomato and Wild Leek Bruschetta (vegan-optional)
Whole wheat rolls, cut in half
Sliced tomato (at least 2-3 slices on each serving of bread)
Leek leaves (just cut bulb off the plant and use the entire green)
Mozzarella cheese or cheese substitute
Balsamic vinegar to taste
Extra virgin olive oil to taste

Put your oven on low broiler setting. Lay bread on a cookie sheet, cut-side up, and drizzle with balsamic and olive oil. Add one full leek green, then stack with tomato slices and mozzarella (optional: add cut-up garlic chives from the garden as a garnish). Put in broiler until cheese is melted.

Seared Chicken or Tofu with Wild Leek-Roasted Pepper Glaze
4 chicken breasts OR 1 lb. tofu (or combination of the two)
1 yellow or red pepper
5 cloves garlic
5 wild leek bulbs
2 T olive oil
Seasonings: fresh-cut garlic chives, rosemary, sage, basil, and dill, diced leek greens
Salt and pepper to taste
Stick blender
Optional: For a boost of flavor, dash of Bragg Liquid Aminos and/or Szechuan sauce 

Cut the pepper into pieces and roast it on the stovetop (heat on high) with peeled garlic cloves, leek bulbs, and olive oil. When the pepper and garlic are seared (black will begin to appear and the produce will noticeably soften), transfer the ingredients to a bowl and use the stick blender to blend them into a thick liquid. Coat your chicken and/or tofu with the roasted pepper glaze and let sit for at least 30 minutes. Then transfer your meat or tofu to a pan and dust with your seasonings (and additional aminos or Szechuan sauce). Cook on high heat, flipping twice, until your meat is done and/or the tofu is crispy golden-brown. Cut into strips and serve with a size of Israeli couscous.

Sesame Seed-Coated Carrots, Green Peppers, and Wild Leeks
1 green pepper
6 wild leeks
3 carrots
2 cloves garlic
Salt and pepper to taste
Bragg Liquid Aminos
1 T sesame seeds
2 T olive oil

Cut the green pepper and carrots into thin strips. Chop the leeks thinly, and dice the leek greens and garlic. Add these ingredients to a wok and toss in the olive oil and liquid aminos. Cook on high until produce starts to soften, then reduce heat to low, stirring frequently until the vegetables are lightly browned. Coat in sesame seeds and serve.

Got a great recipe you'd like to share? E-mail us at info@betterfarm.org.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Cold Front Precautions

Matt Smith insulates the vermicompost bins at Better Farm.
We've got a bit of a cold front tearing through the North Country for the next couple of days, hopefully for the last time before we really hit the spring stride. Precautionary measures are in order to brace our worms and plants from the below-freezing temperatures headed our way throughout the weekend.

The Worms
We've got 10,000 red wrigglers living outside in our newly constructed vermicompost bins. The critters aren't fans of cold temperature, and when the thermometer dips to around 30 degrees it's definitely time to warm the worms up. Matt and Nick surrounded the bins today with straw, and threw a thick layer of straw above the worms for good measure. If you're working with worms outside, tonight's a good night to move them inside or pile them up with good insulation.

The Plants
The bulk of our plants are in the greenhouse, leaving just the asparagus, onions, garlic, peas, and lima beans outside. A layer of hay over the seedlings or seeds will do the trick for any plants you're worried about; or you can experiment with a simple cold frame (check out simple design plans here).
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

'Garden Day' Set for May 12 in A'Bay

Image from the University of Maine.
Garden Day is slated from 12-4:30 p.m. Saturday, May 12, at Macsherry Library in Alexandria Bay, N.Y.

Featuring advice from master gardeners, a plant sale, tree walk and talk, and fairy hunt for children, the event will also involve the work of Better Farm with a compost demonstration by our own Matt Smith, and a Better Farm pumpkin-planting table.


Admission is free and open to the public. Seeds and seed catalogs will be provided. Here's a full run-down of the day's events:
  • Master gardeners on hand to offer tips and advice
  • Plant sale
  • Compost demonstration by Better Farm
  • Guided tree tour with Sue Guise from Cornell Cooperative Extension at 1 p.m.
  • Pumpkin planting (and eventual pumpkin-growing contest, followed by "Pumpkin Day" ext fall)
  • Fairy hunt at 2:30
  • Storyteller Lynn Morgan
  • Sign-ups for the community garden
Macsherry Library is located at 112 Walton St., Alexandria Bay.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Rotary Club to Sponsor Three betterArts Workshops

The Watertown Evening Rotary Club last night voted unanimously to fund three betterArts workshops for children this summer in the areas of art and music.

The club, which boasts more than 1 million members and 34,000 clubs worldwide, has a local chapter that meets at 5:30 p.m. Thursdays at the Paddock Club in Watertown. The Watertown Evening Rotary has a specific interest in children's issues, and regularly gives to organizations providing health, wellness, and education to youths. Its members volunteer in fundraising efforts and at events to propel these causes.

betterArts is in the process of fundraising for a summer workshop series that will be offered for free to the public. Free instruction is made possible through the procurement of funds that allows betterArts to pay fair wages to local instructors and purchase art materials, and through partnerships with area music stores that offer free instrument rentals. A series of workshops specifically for children will be offered in the following areas (more classes will be added in the coming weeks):
  • African Drumming 
  • Violin 
  • Voice 
  • Painting 
  • Pennywhistle & Recorder 
  • General Arts & Crafts 
  • Making Art and Sculpture with Recycled Items 
  • Mosaics 
  • Dance
For every $120 raised, betterArts is able to offer one three-hour workshop to the general public for free. The money buys arts and crafts materials, pays the instructor fee, and covers publicity. Class size will vary (a violin class can accommodate fewer students than, say, general arts & crafts), with pre-registration required. The full schedule will be posted by mid-May.

The Watertown Evening Rotary will underwrite three of these workshops and act as an official betterArts sponsor. I will be speaking at the May 22 rotary meeting to fully explain the specific workshops Watertown Evening Rotary will be supporting, and to outline betterArts' full mission. Our most sincere thanks to this organization for making these workshops possible!

betterArts is a 501(c)3 not-for-profit based out of Better Farm dedicated to increasing access to the arts throughout the North Country. The group's purpose is to offer art and music education and exposure through the provision of workshops, residencies, gallery openings, concerts, performances, and low-cost or free art instruction and studio space. For more information, visit www.betterarts.org.
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Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.