BIOCHAR
Enthusiasm
A couple of years ago a gardening friend shared with me her excitement about a biochar workshop she had attended. “I can’t wait to get back into my garden and start making and using biochar,” she said.
Biochar, one of gardening’s relatively new wunderkinds, is what remains after you heat wood — or other plant material such as rice husks, yard trimmings, or manure — with insufficient air. It’s akin to charcoal, although its physical characteristics vary with the kind of plant material, the amount of air during the burning, and the duration and intensity of the heat. 
Rather than releasing the carbon in wood or other material into the atmosphere as carbon dioxide by burning it or allowing it to decompose, the carbon in biochar remains locked up. Less carbon dioxide in the atmosphere means less global warming.
And yes, biochar can be made at home — outdoors, because the process gives off Read more
A VERY GOOD GARDEN NOW
Finally
A recent blog post of mine was titled and about some of the reasons it was “My Worst Garden Ever.” From comments and emails, I learned that such was the case generally in this part of the world. That was then.
Recently, as I opened and walked through the gate into my vegetable garden, I thought, hmmm, things are looking pretty spiffy in the garden. Even a seasoned gardener friend remarked, “There’s so much green!” And that green is not from weeds, but from neat rows of napa cabbages, large heads of lettuce in various shapes and shades of green, and dark green rows of arugula and mustard. Leafy tops of Watermelon radishes (the name from the look of the sliced roots, not any affinity in flavor) and sweet Hakurei turnips perched above swelling roots. Read more
HOME-GROWN GRAINS FOR ANYONE & EVERYONE
Show Some Respect
The problem with popcorn is that it, like Rodney Dangerfield, “don’t get no respect.” Sure, it’s a fun food, nice to toss into your mouth while you watch a movie. But that’s been the case only since the 1930s.
Popcorn is a grain, a whole grain, as good a source of nourishment as wheat, rice, rye, or any other grain. It was among the foods brought by native Americans to the first Thanksgiving dinner.
For anyone who likes the idea of raising their own grain, popcorn is a good choice. It’s easy to grow, it’s easy to process, and it’s easy to save seed from one year to the next. I grow two varieties — Pink Pearl and Dutch Butter-flavored — and have saved seed from my plantings for over 25 years.
Pink Pearl popcorn
Popcorn is also fun to grow, especially with children around. Growing it yourself also lets you choose a variety you like. You might think popcorn is just popcorn; they all taste the same. Not so! Last year’s crop yield came up a little short (my fault, for not checking the drip irrigation) so, for the first time in many years, I just purchased some to tide us over until this season’s crop becomes ready to eat. The purchased popcorn burst into large, fluffy clouds, but to call the flavor bland would be an understatement. Nothing like the rich flavors of Pink Pearl and Dutch Butter-flavored. Read more
