Our Keyhole Vegetable Bed: What Worked and What Didn’t Work

keyhole garden bed

This is what our keyhole bed looked like yesterday just before I fed the remaining vegetables to our chickens and the compost pile. Ignore the large pot–that’s a future solar powered fountain that will be incorporated in a new vegetable garden we’re working on.

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Here’s what the keyhole bed looked like just after I installed it back in October. Note the compost repository in the center of the bed. I used straw wattle (available where professional irrigation supplies are sold) to form the sides of the keyhole.

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A month later in November a few seedlings were popping up. I had to robustify the skunk barrier (made out of bird netting) after repeated skunk raids.

What worked:

  • The compost decomposed nicely and seemed to attract insect life.
  • Stuff grew.

What didn’t work:

  • I didn’t make the bed high enough–more height may have helped prevent skunk incursions.
  • The compost bin in the center of the bed should have been sturdier. Skunks got into it eventually.
  • The cheap bagged soil I bought had a lot of wood chips in it. Brassicas did fine but other veggies did not appreciate the high carbon content of the bagged soil. It would have been better to make my own soil with high quality compost, but I was in a hurry.
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Clover in the keyhole bed did well and produced some pretty spring flowers.

Conclusions
Despite my mistakes, I heartily endorse the keyhole bed concept. I’d just make the sides higher and take more time putting the bed together. My neighbor Anne Hars layed her keyhole bed out more carefully and, as a result, it was more productive and more aesthetically pleasing. Part of the problem for us is that the keyhole shape, from a design perspective, didn’t work in the space we put it in. We’ll blog about the new veggie garden we’re putting together where the keyhole bed used to be in future blog posts.

Edible and Tasty Arugula Flowers

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Our winter vegetable garden is just about finished. This week I’m going to tear out most of it and plant tomatoes and a few other summer veggies.

I may keep some of the arugula that has gone to flower a little longer. Why?

  • arugula flower taste great in salads
  • bees love them
  • arugula self seeds readily

The flowers, which taste like the leaves, are a reminder of my favorite time of year: arugula season. Each year I curse myself for not planting more arugula.

Do you have a favorite edible flower?

Saturday Linkages: Hiding Spots, Bedbugs and Rodents of Unusual Size

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Francesco Morackini’s stealth prohibition kit. Via Dornob.

Prepping meets modern design
Cheeky Kitchen Objects Hide a stealth prohibition kit| Designs & Ideas on Dornob http://dornob.com/cheeky-kitchen-objects-hide-a-provocative-secret-function/ …

Hiding in Plain Sight: Brilliant DIY Safe in Overlooked Spot | Designs & Ideas on Dornob http://dornob.com/hiding-in-plain-sight-brilliant-diy-safe-in-overlooked-spot/ …

Obviously Secret: 8 Great Hiding Spots in Ordinary Objects | Designs & Ideas on Dornob http://dornob.com/obviously-secret-8-great-hiding-spots-in-ordinary-objects/ …

130 Square Foot Micro Apartment in Paris | Inthralld http://inthralld.com/2013/04/130-square-foot-micro-apartment-in-paris/ …

Bedbugs!
How a Leafy Folk Remedy Stopped Bedbugs in Their Tracks http://nyti.ms/12H9HDI

Gardening
All About Gabions : Cheap Retaining and Other Garden Features http://shar.es/JHCQS 

New killer compost problem–Imprelis: http://ow.ly/1UWcBj

How to protect plants from frost: http://ow.ly/1UMWLG

Farmers tackle pests with colas: http://news.bbc.co.uk/2/hi/south_asia/3977351.stm …

Rodents of Unusual Size – a documentary about 20-lb rats in Louisiana – Boing Boing http://boingboing.net/2013/04/09/rodents-of-unusual-size-a-do.html …

For these links and more, follow Root Simple on Twitter:

Secrets of Kimchi Revealed in Pictures

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Hae Jung shows off her special Kimchi gloves.

I spent this morning with Hae Jung Cho and Joseph Shuldiner going over some of the recipes we will be teaching at a hands-on workshop at the Greystone Mansion in Beverly Hills. Hae Jung showed Joseph and I how she makes kimchi. Here’s a few of her secrets starting with:

mini shrimp in kimci

Fishiness! Hae Jung said you can make kimchi without mini-shrimp and fish sauce, but it just won’t have as much umami.

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Then there’s the special hot pepper flakes that can be found in any Korean supermarket. They come in a course grind for kimchi and a fine grind for use as a general seasoning. Before the Portuguese arrived in Korea with peppers from the New World, kimchi was more like sauerkraut.

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Before stuffing the kimchi into a crock, Hae Jung showed us a way of folding the “sohk” (the mixture of the pepper flakes, fish sauce, mini-shrimp, onions, daikon radish, some greens, garlic and ginger) between the leaves of Napa cabbage that had first soaked in brine the night before. You don’t have to do the special folding, but it’s considered classy.

From this point the kimchi sits at room temperature for a day or two and then goes into the refrigerator. We packed it into a giant crock.

I’m really looking forward to tasting this!

There Will Be Kraut Part II–Full Day Hands-On Fermentation Workshop at the Greystone Mansion

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Part II of the Institute of Domestic Technology’s Fermentation Fest begins with a lecture on Friday, April 26. The next day will feature a hands-on workshop. Here’s the description from the IDT’s website:

Full-Day Hands-On Fermentation Workshop: $195 (Includes lunch, snacks and a take-home fermentation jar)

Saturday, April 27th, 10 ~ 4pm  |   Greystone Mansion Vintage Kitchen  (Beverly Hills)

Sign up here.

Our full-day fest of all things fermented continues in spades by diving into a hands-on sauerkraut making session. You’ll make your own batch of sauerkraut and go home with a custom glass fermenting jar (included for each participant).

We’ll move on to a traditional Korean kimchi recipe using easy to find ingredients as well as a walkthrough of selected authentic Korean ingredients for those of you ambitious fermentors.

Lunch is included and will include delicious fermented ingredients and beverages.

The Fest continues with a fermented dark whole-grain rye bread recipe made with wild yeast starter. We’ll finish the day with a quick brine-based daikon radish fermented pickle and the signature Institute Flavor Bar™ packed full of spices and flavorings to make your pickle unique.

SPECIAL OFFER!  Purchase Together: Friday Evening Lecture + Full-Day Workshop for only $200 !

Erik Knutzen:  Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, co-founder of the Los Angeles Bead Bakers collective.

Hae Jung Cho: After recovering from a career in nonprofit management, Hae Jung has been working in the food industry since 2003 in high-end restaurants, catering and retail environments.  Driven by a passion for foods that require time and patience, she became a Master Food Preserver in 2011.

There Will Be Kraut–Lecture on Fermentation at the Historic Greystone Mansion

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I’ll be delivering a lecture on fermentation as part of a two day fermentation fest put on by the Institute for Domestic Technology. From the description on the IDT website:

Let the kraut begin!

Healthy, tasty, fermented foods are the new “health foods”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über chefs of the moment are pickling, curing and fermenting their menu items from scratch.

Our guide for for the weekend Fest will be Erik Knutzen, Urban Homesteader, author and one of our popular Institute instructors.

Friday, April 26th ~ Saturday, April 27th

Kickoff Evening Lecture and Kraut Tasting: $20 ($25 at the door)
Friday, April 26th, 6pm ~ 8pm  |   Greystone Mansion Historic Library (Beverly Hills)
For tickets see the website of the IDT.

If you have never witnessed one of Erik Knutzen’s trademark PowerPoint presentations, you are in for a thrill. Not only are they educational, they are entertaining, subversive and also hysterical. Who knew fermentation can be so many things?

Erik’s evening lecture, especially prepared for KrautFest is entitled:
“Fermenting Revolution: how fermented foods can change your diet, your life and the world”

In recent years, there’s been huge interest in fermented foods, everything from traditional sauerkraut to kombucha. Health food stores even dedicate entire refrigerator cabinets to pricy “pro-biotic” supplements. Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, will give an overview of the world’s fermented foods and discuss how you can make your own. He’ll cover everything from sauerkraut to pickles to sourdough bread to the great kombucha controversy to the health benefits of fermented foods. He may even discuss arctic explorer Knud Rasmussen’s untimely death from eating fermented auk meat. The evening will also feature a special sauerkraut tasting.

The evening includes a kraut tasting and book signing.

Root Simple Media Frenzy: Bees, Chickens and Road Kill

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Rob McFarland of Honey Love on KPFK.

I was on KPFK this week along with Rob McFarland from HoneyLove (a great organization that is helping legalize beekeeping in Los Angeles among many other projects). We were on to talk about why bees are dying off in the Central Valley and about keeping chickens in the city. You can listen to the interview here. I really enjoyed being on this show–we all sat around talking for an hour after the taping.

I was also on an internet news show called The Point chatting about eating road kill (something I know nothing about) and Ed Begley Jr’s reality TV show (guess I burned that bridge). You can watch this show here.

How do you care for cast iron?

19th century kitchen

They really knew how to rock cast iron in those days.

A couple of months ago I found an 8″ cast iron skillet on the sidewalk. It was a newer model pan, already seasoned, hardly used. One of my neighbors had apparently decided they didn’t like it, or need it.

I snatched that puppy up. Not that I need more cast iron–I have three skillets in varying sizes, and no room for another. But to me, cast iron is solid gold. So I gave it to a friend who didn’t have one, who’d never cooked in cast iron before.

Initially she seemed skeptical of the whole “no soap” thing, but now she has discovered how versatile a cast iron skillet is, and how it makes everything taste better. The precise selling point may have been the night she made apple crumble in it, a discovered the delightful crust of caramelized sugar that had formed on the bottom.

Now that it is her go-to pan for everything, she’s developed many questions about its care. Questions I don’t know if I can answer properly. This is what I told her, and it is all I know:

  • Never wash it with soap, just wipe it out with a damp cloth.
  • Never scrub it with a pad or scouring powder. If stuff is stuck to the bottom, soak it, then scrape the residue off  gently with the flat edge of a spatula.
  • If it looks dull, oil it.

I know there are whole web sites devoted to the care of cast iron, and these have competing doctrines, especially when it comes to the seasoning process. I don’t have the strength to sort out these arguments, so I just muddle on. “Good enough” is sort of my all-purpose mantra. But my friend has lots of questions. So I thought I’d throw this out to you all:

How do you care for your cast iron? What do you season it with? Where do you stand on the soap issue? How do you get stuck stuff out of the pan. How old is your pan? What’s the most useful piece you own?

Of course, I don’t mean that you have to answer every single one of those questions! But if you have any advice you’d give to a newbie cast iron owner, please do let us know.