Master Gardener Class: Introduction to Botany

Last week we learned about Botany.  I had no idea that Botany was important to my garden.  I think it will be a challenge for me to remember but it was interesting to learn "plant language."  There are many methods for identifying or grouping plants for communication.  It divides the plant kingdom into groups that are less and less inclusive.  For example:

Tomato
Lycopersicon esculentum L. Big Boy

Order                    Solanales
Family                  Solanaceae
Genus                   Lycopersicon
Species                 Esculentum
Botanical variety  Esculentum
Naming Authority L. for Linnaeua
Cultivar                 Big Boy

OK. Well I was lost after that.  I had no idea that a Big Boy tomato could have so many names.  I got a little stressed about the final exam after learning that each plant  has several descriptive names.  It helps with confusion over multiple plants with the same common names, but I think I'm ok with that at this point.  lol  Sorry I can't explain much more about the very diverse topic of Botany.  I'm sure it is very important but at this time I think my brain is full.
We also learned about the Gross Anatomy of plants.  There are the roots, stems, leaves, and reproductive organs.  After looking at the prior items in microscopic terms, it is really neat how God made so many different plants!   We even covered a section on chemistry and plant energy.  Wow!  I thought I was going to learn how to make cabbage grow better but I think we will be so prepared to do so much more!  It was fun. 
This week we cover Soils with J. Stevens, a Soils Specialist from the LSU Ag Center.  I am so interested in this topic because I always heard the old timers talk of their gardens and wondered what on earth they were talking about when they added triple 13 every year.  The three thirteens stand for different minerals.  You may laugh but I had no idea what they meant.  I just use composted chicken litter but I later found out that I need other minerals to supplement that!  Who knew?  I hope I can better explain my soils lecture.  I hope I understand it !  Have a Blessed Evening

Sauerkraut Recipe

Sauerkraut is a quick way to use up excess cabbage.  Right now cabbage is cheap and readily available. 

Shred or chop tight heads of cabbage as desired.  Pack (not too tightly) in clean quart jars.  Add 1 tsp salt, sugar, and vinegar to each quart jar.  Fill each jar with cold water and seal without heating.

Note: The screw tops will likely prove more satisfactory than the lids with rings.  Store in a cool place.  Let "set" for a month.  Simple but delicious.

Homemade Granola Recipe

Homemade Granola is a fun favorite for children!  They have no idea they are eating healthy stuff!

10 c. rolled oats
4 c. wheat germ
4 c. bran
3/4 c oil
1/2 c. cream (or 1 cup oil and no cream)
6 c. crushed cornflakes
1 c. coconut flakes
1 c. sunflower seeds
2 c. sugar
3 tsp. salt

Mix all ingredients in a bowl.  Put in large baking pan and bake at 170 degrees for about 6 hours.  Then add 1 cup honey and mix well.  Cool and serve.

You can also add dry roasted peanuts, cashews, or pecans if you like!

RECIPE FOR COLLARD OR MUSTARD GREENS

This is how I cook greens of any kind at home.  Pick your greens and remember to wash them well.  It isn't fun to bite into your greens and feel the grit!  Remember that once cooked your pot that was completely full to the top with clean greens will cook down to about a fourth of that amount.

Pot of washed greens ( you can tear them up of you like or leave them whole)
1/4-1/2 lb bacon , fried and crumbled
1 small onion, chopped
turnips, chopped
season with salt, pepper, tony chachere's and the old timers say a table spoon of sugar to keep them from being bitter. I know, sounds weird but it works!

I cover the greens with water but I mash them down with my hand and only cover that much of them.  So you shouldn't have a pot full of water, it should be less than half.  I cook the greens on medium heat . The ingredients can be added with the greens and cooked with them.  The greens will turn a dark color and be tender.  Make a pan of cornbread and eat up!

Grandma's Quail Recipe

Ingredients:

8 Cleaned Quail
Garlic powder to taste
Salt & Pepper to taste
If you're from the south: A little Tony's seasoning for some kick
1 cup all purpose flour
1/4 cup shortening
1/4 cup water
1/2 cup sour cream, warmed

Directions:

1.  Preheat oven to 400 degrees.  Heat shortening in a large, heavy-bottomed skilled over medium-high heat.

2.  Season the quail with garlic powder, salt, pepper and Tony's.  Place the flour in a shallow dish and roll the quail in the flour. ( I personally season my flour with Tony's also when I fry back strap)

3.  Working in batched, brown the quail on all sides in pre heated shortening.  Place the quail in a large roasting pan or casserole dish, pour water over quail and cover with aluminum foil.

4.  Bake in pre-heated oven for 20 minutes.  Spoon the warmed sour cream over the quail and allow to melt before serving.

I figured we would make you crave some of those nice quail we have!  Have a Blessed Day!

Farmers Market: January 18 th

We are excited about the upcoming Farmers Market at Tractor Supply on Saturday, January 18th. 

We now have producing Quail on the farm.  We have newly hatched baby quail and are trying our hand at Pickled Quail Eggs!  I would like feed back from customers on the recipe I chose for the Eggs.  We are in a dilemma about how to sell customers the tiny quail for their own farms due to lack of electricity to keep the little fellas warm during the Market.  They must be kept about 100 degrees and since it's not July , it won't be that easy.  For the time being the baby quail will have to be bigger to go to market. You may purchase them directly from our farm. Contact us at 337-526-6760.

We will have our standard customer favorites: Hill Crest Creamery Milk, Farm Fresh Eggs, Seasonal veggies (The hard freeze hit us hard but we hope to have an adequate selection!) Pickled Quail Eggs, Hot N Spicy Pickles, Mahaw Jelly, Honey, Lots of Amish Bread and Cinnamon Raisin Bread. 

We hope to see you there!

Remember we recycle canning jars and egg crates to keep your costs down!

At present we are sold out of rabbits until March.  We had a large order to fill and are waiting for the next batch !  Thanks for your patience!

Master Gardener Class of Beauregard Parish

We have embarked on a new endeavor to learn more about gardening/farming.  Evan and I will be attending the Master Gardener Classes to further our education in this area. 

These are the topics covered in our classes:

Botany by Jeff McMillan
Soils by J Stevens, Soils Specialist
Basic Plant Pathology, Dr. Charles Overstreet
Basic Plant Entomology, George Giltner
Weeds, Dr. Ron Strahan
Pesticide safety: Keith Hawkins
Propagation, Jeff McMillian
Vegetable Gardening, George Giltner
Herb Gardening, Jeff McMillian
Home Fruit Production Skip Cryer and Tom Avant
Landscape design, Emily Shirley
Organic Gardening, George Giltner
Diagnostic Keys to Urban Plant Problems, Dr. Raj Singh
Ornamental Horticulture I, Jeff McMillian
Ornamental Horticulture II, Jeff McMillian
Lawn Care, Dr. Ron Strahan

We have several Saturday field trips planned but our obligations to our Farmers Market customers will take priority.  We are excited that one of the field trips is to Sara Doherty's Tomato Patch in DeRidder.  She harvested 15,000 lbs of tomatoes this year.  We are excited to learn her farming techniques.  Much of what we have learned is from trial and error.  The Master Gardener program has opened up a wealth of information to us.  The individuals attending the class are ready and willing to teach and instruct us!  We are so excited to be gaining this knowledge.
The most important piece of information during this orientation meeting was : Soil Sampling, Get One Now!  It is so important to know the deficits of the soil so you can produce the most nutritious foods.  We assume what we should put into our gardens/raised beds from our previous years but this can change.  Lots of "old timers" use the same fertilizers every year just because it's what dad did.  I think it's great that we can find out what our land is deficit in and add it to grow much more nutritious food for our families!
We hope to bring these veggies to our Farmers Market this spring!