Be a Skeeter Beater
Summer has settled in, and unfortunately so have those pesky mosquitoes. As soon as dusk hits, they can turn the most pleasant barbecue into an itchy scratchy nightmare. Some people avoid the most pleasant part of summer days just because of these hypodermic needle-nosed insects. The avoidance is for good reason too, as mosquitoes not only leave an unpleasant mark if they bite, they can carry diseases too, such as West Nile, malaria, Eastern equine encephalitis virus (EEEV), and yellow fever to name a few. Dengue fever is another disease transmitted by mosquitoes, and believe it or not this disease is one you may need to take precaution against. On September 1, 2009 a New Yorker was diagnosed with Dengue after a trip to Key West, FL. Since then 28 cases have been reported from the Key West area, according to the CDC.
So not only for sanity and vanity do you need to protect yourself from mosquito bites, you should protect yourself for your health as well! Protection methods include keeping your body covered, limiting exposure during prime mosquito times (dusk), and applying mosquito repellent. Farmer D Organics carries some all natural repellents Mosquito Magic Wipes and Eco Smart Insect Repellent to help keep you bite free. Limiting sweet treats and consuming garlic (a clove a day) are also ways to defend against mosquitoes.
You can go beyond your body with your mosquito defense tactics too. There are natural mosquito repellents to apply to your yard that last up to four weeks and Farmer D Organics is a place where you can buy them. Another way to prevent mosquitoes in your domain is to remove standing water so they can't reproduce. Farmer D Organics carries Mosquito Dunks for standing water that contain a bacteria that kill mosquito larvae, but don't hurt you.
Whatever your method of mosquito protection, make sure it's a priority because we at Farmer D want you to enjoy your summer, mosquito free!
CLICK HERE for our selection of natural, organic mosquito repellents!
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PLANT OF THE WEEK:
Jack & His Magic Bean Stalk
Jack's not the only one that can have magic beanstalks, gardeners everywhere can climb on board of the never-ending bean harvest! They are fun to grow and great to eat, beans are also a great source of fiber and protein—and can lower your cholesterol.
Beans do not require much care, they are prolific producers, and also add nitrogen to the soil, making them ideal plants for organic vegetable gardens! Dried or fresh, shelled or whole, beans are a favorite crop for home gardens.
Types:
All beans belong to the legume family. Within this there are two main types of beans.
1) Shell Beans: these are grown for their protein-rich seeds and eaten both fresh and dried
2) Snap Beans: these cultivated mainly for their pods.
The two groups are then further divided by their growth habit. Pole beans have twining vines that require support from stakes, strings, wires, or trellises. Bush types are generally self-supporting. Runner beans are similar to pole beans, although runners need cooler growing conditions. Half-runners, popular in the South, fall somewhere in between pole and bush beans.
Harvesting:
Pick green beans when they are tender, pencil size and before the seeds inside form bumps on the pod. You should harvest almost daily to encourage production; if you allow pods to ripen fully, the plants will stop producing and die. Also, always cut off and discard any overly mature beans you missed in previous pickings. Serve, freeze, can, or pickle the beans the day you harvest them to preserve the fresh, delicious, homegrown flavor.
Check out this delicious recipe for Lemon-Rosemary Pickled Green Beans!
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PRESERVING THE HARVEST
Drying, Curing, Canning...
Whatever you do, don't waste your hard earned veggies. Here are some tips and techniques for saving some of the bounty for later use. Every vegetable gardener knows that when the harvest starts coming, it can come on all at once.
FREEZING: Many vegetables keep well in the freezer. When blanched and frozen soon after harvesting, this can be the best method for retaining nutrients, as well as color, texture and flavor. Most vegetables can last 8 - 12 weeks in the freezer.
---Tips---
* Freeze food immediately after packaging. * Don't try to pack your freezer with unfrozen produce. This will only raise the temperature in the freezer and lengthen the time needed for the produce to chill. * Keep freezer temperature at 0 degrees F. Or lower. You can set your freezer control for -10 degrees F. the day before freezing, to speed the process.
CANNING:Canning is a great method for preserving fruits and vegetables with a high water content, like tomatoes, mushrooms, beans and peaches, but it is essential you follow canning guidelines to the letter.
---Tips---
* Choose only disease free fruits or vegetables and wash them well before processing
* Use clean jars and new seal lids
* Process in boiling water or a pressure canner for the specified amount of time
DRYING: Drying fruits, vegetables and herbs is also a very easy process and can be done without any special equipment or speeded up by using the oven or a dehydrator. Dried fruits, seeds, jerky, leather and even popcorn can be done by these methods.
---Tips---
* Be sure the fruits and vegetables are fully mature and disease free.
* Provide good air circulation while drying, to prevent spoilage.
* Don't rush the process. Partially dried fruits, vegetables and herbs won't last long.
PICKLING:Cucumbers come to mind when we think of pickling, but many vegetables and fruits can be preserved in this manner, including peppers, cauliflower, apples and pears. Relishes are also prepared by pickling
---Tips---
* Always follow a tested recipe. Even in vinegar, spoilage can happen. Canning pickled products by the boiling water methods further stops spoilage.
LEARN MORE from The National Center for Home Food Preservation » |
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