Category: Sustainable Farming

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What’s that smell?

Image courtesy of Anshu A on Unsplash

Japan is a country that aims to create value from poop. They are defining how to convert agricultural waste from cows into hydrogen fuel. “This project to produce hydrogen from livestock manure originated in Japan and is unique to this place,” says Maiko Abe from Air Water, one of several companies involved in the hydrogen farm project.

Hydrogen does not emit carbon when burned, making it a great alternative to fossil fuels. There are widespread hopes that it could be used as a sustainable fuel for cars, trains, ships, aircraft, and heating homes. Hydrogen has almost three times the energy content of gasoline when taken by mass alone; however, hydrogen is the lightest gas in the Universe and requires more storage space than fossil fuels like gasoline, diesel, and natural gas. Scaling production and storage also require large amounts of energy and infrastructure.

The Shikaoi Hydrogen Farm is creating a model for a circular economy that it hopes will show how costs can fall with the economies of scale. While the electricity needed to produce and store the hydrogen currently comes from the national grid, Abe said shifting to green energy sources such as sea, wind, and geothermal sources, would reduce the carbon emissions footprint.

Others are also pursuing transforming poop into energy. Engineers at the University of Illinois Chicago recently developed another promising method to make hydrogen involving manure. They used manure, sugarcane waste, and corn husks to produce biochar, a carbon-rich substance that vastly reduces the amount of electricity needed to convert water to hydrogen.

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Maximize Seed Starting Success with a Seed Starting Chart

Image courtesy of Melinda Myers

Now is the time when many of us are busy ordering seeds. We often end up with many seeds, some new ones we needed or wanted and perhaps a few duplicates of those we have left from past seasons. It is easy to overlook some of these as the indoor and outdoor planting season begins.

Save money by inventorying your current seed collection, reducing the risk of ordering seeds you don’t need. Decide what seeds you want to keep and grow this season and those you want to pass along to or swap with gardening friends.  You may choose to make seed art with older or improperly stored seeds and invest in fresh seeds that are sure to germinate.

If in doubt, check the seed viability of older stored seeds with a simple germination test.  Wrap ten seeds in a damp paper towel and place them inside a plastic bag.  Check the seeds in a week or so to see how many sprout. If all the seeds sprout, follow the planting guidelines on the seed packets. When only half the seeds sprout, you will need to plant the seeds twice as thick and so on.

Check catalogs and your favorite garden center for any seeds you need to purchase. Place your order early for the best selection.

Once the seeds arrive, look at the back of the packet to determine when to start the seeds indoors or out.  Many seed companies now provide this information on their website instead of the seed packet.  Check with your local University Extension website for recommended planting dates in your area.

Record the start date on your calendar, garden chart, or spreadsheet to make the process easier. Consider organizing your seeds to make it easier to find and plant them at the proper time. You may want to organize the seeds in alphabetical order or by the month for planting. Design a system that works best for you.

You can create your own seed storage organizer or purchase one. Store the seeds in a cool dark location in an airtight container to help maintain their viability and keep them safe from mice.

Once your seed starting schedule is created and seeds are organized, prepare the space for starting seeds indoors if needed. Make sure your grow lights are in working order and you have sufficient containers, flats, and seed starting mix for planting.

Save money by repurposing yogurt, applesauce, and similar food containers into seed starting pots. Just clean and add drainage holes. Look for used cell packs, flats, and small pots that can be used again. Disinfect these by soaking them in a one-part bleach and nine-part water solution for ten minutes then rinse with clear water. Repurposing saves you money and helps reduce plastic waste and the risk of disease that could kill your seedlings.

Taking time to plan and organize now can save you money while helping you maximize the productivity and beauty of your gardens.

By Melinda Myers. She has written over 20 gardening books, including Midwest Gardener’s Handbook, Revised Edition, and Small Space Gardening. She hosts The Great Courses “How to Grow Anything” instant video and DVD series and the nationally syndicated Melinda’s Garden Moment radio program. Myers is a columnist and contributing editor for Birds & Blooms magazine. Myers’ website is www.MelindaMyers.com.

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Plant, Grow, and Harvest Radishes This Fall

by Melinda Myers

Prepare some space in the garden or a container for a fall harvest of radishes. They grow and taste best during cooler weather, and some are ready to harvest in just 25 days.

There is a variety of radishes suited to everyone’s taste. Most of us have tried the peppery-flavored, round, and red ones, but you’ll also find mild to pungent-flavored radishes in various colors and shapes.

If you or your family don’t like the pungent flavor, you can help tame the intensity with proper selection, care, and preparation.

The pungent flavor in radishes is due to isothiocyanates. The more of these healthful sulfur-containing compounds in a radish, the hotter the flavor.

Some varieties, like French breakfast and white icicle, have a milder flavor while the black radish is almost as pungent as horseradish. They typically have black skin with a white center.

Radishes grown in cooler temperatures with consistently moist soil tend to be less pungent. Provide sufficient water throughout the growing season and harvest when mature. Radishes left in the garden for a few extra weeks develop more isothiocyanates, making them more pungent.

Salad radishes are quick maturing and easy to grow. Slice into the slightly sweet watermelon radish to find the unique color that inspired its name. French breakfast radish is red, elongated, and ready to harvest in 25 to 30 days.  Or change things up with Helios, a small, plump, yellow radish with a sweet flavor.

Plant Asian radishes midsummer into early fall. These typically have a long white cylindrical root and are an important ingredient in Asian cuisine. Their long roots and adaptability to a wide range of soil make them a useful winter-killed cover crop.  The large taproots break through the top eight or more inches of soil, die in winter, and quickly decompose in spring to improve the soil.

Increase success with proper soil preparation. Improve heavy clay soils by working several inches of organic matter into the top 8 to 12 inches of soil. Then create a slightly raised planting bed with the existing soil and plant. Or plant in a container filled with a quality, well-drained potting mix. Creating a proper soil foundation will increase the plant’s ability to develop full-sized roots.

Thin out young plantings leaving enough room between the remaining plants for the roots to grow to full size. Use the seedlings removed to spice up salads and soups or top a sandwich.

Cooking and roasting can also help tame the pungent flavor of radishes. For a less intense flavor, try peeling spicy varieties before serving them fresh.

With so many options, you will be looking for more ways to grow and use a variety of radishes.

Melinda Myers has written over 20 gardening books, including Midwest Gardener’s Handbook, Revised Edition and Small Space Gardening. She hosts The Great Courses “How to Grow Anything” instant video and DVD series and the nationally syndicated Melinda’s Garden Moment radio program. Myers is a columnist and contributing editor for Birds & Blooms magazine. Myers’ website is www.MelindaMyers.com.

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Eelgrass from Spain Domesticated

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Another discovery from Spain The humble Spanish Micheline star chef Ángel León, hailing from Cádiz, Spain, shuns celebrity status in favor of revolutionizing the restaurant industry, by fighting climate change, and potentially leading the way in feeding the world with his pioneering movement of being the first person to domesticate eelgrass. The Spanish word for eelgrass is Zostera marina, and it grows in coastline meadows around the world, while it fights climate change with its ability to sequester carbon 35 times faster than a tropical rain forest. León and his team plan to take this pioneering work to the next level. Soon they will be isolating the saline genes in Zostera marina to crossbreed with other staples such as corn, lentils, and lettuce. And yes, the green of the sea tastes great!

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Kindness Farm Serves Low-Income and Homeless Neighbors

In Portland, OR there are wonderful things going on. Yes there are great breweries and awesome outdoor activities in this sweet city, but there is a special urban farm named Kindness Farm that lovingly produces fresh veggies and fruits for homeless and low-income neighbors. Growing kindness makes sense. Something along those lines is slated to kick off this May in Aliso Viejo, CA at the public level. On seven acres of open space, a working farm with fruit orchards, vegetable gardens and an aquaponic pond with 2,000 tilapia will teach students how to work on a farm and provide food for those in need.