Growing Peppers in Containers

This is another installment about growing vegetables in containers. Click on Gardening Tutorials to see more in the series.

I love growing peppers. There is such a wide selection of sizes, colors and shapes, not to mention flavors and levels of heat, that there is truly a pepper to suit everyone’s tastes. This easy to grow vegetable is a popular choice for backyard gardeners all over the world. But you can still grow them even if you don’t have a garden.

Growing peppers in containers is fun, and the plants make a decorative addition to patios, decks and balconies. Also, folks in colder climates can get a jump on the season by getting these heat-loving plants going in containers before the soil warms up. Even gardeners with in-ground gardens can grow a pepper (or two) this way, like I do.

Happy Yummy pepper

Happy Yummy pepper

To start, you’ll need a container at least 12 inches in diameter. Make sure it’s at least 12 inches deep too, and has a drainage hole. I prefer one a bit bigger, in the 14-16 inch diameter range. Bigger pots make for bigger plants and more peppers, plus you won’t have to water them quite so often. Smart Pots or Grow Bags are another good option, and those in the 10 gallon size should work well for peppers.

Water and light are two of the most important things a pepper plant needs. A location with full sun is the best, but in areas with hot summers they can tolerate a bit of afternoon shade. Peppers need a spot where they can get at least eight hours of sun in order to perform well. I sit mine where they get sun all day, and they do great.

Carmen peppers

Carmen peppers

You can grow all varieties of peppers in a container, but beginners might do better to start with some that were bred with containers in mind. Orange Blaze and Carmen are two All-America Selections sweet peppers that do great in containers, while Cayennetta and Holy Mole are two AAS hot peppers that are perfect in pots. Plant breeders are always working to introduce more vegetables that work well in containers, and this year the AAS selected three new pepper varieties: Pretty N Sweet, Emerald Fire and Flaming Flare. Plants for all these should be widely available in garden centers in the U.S., and seeds too if you want to start them yourself.

Once you’ve decided on a pepper, you need to fill your container with a good quality potting soil. Don’t be tempted to use soil from your yard or garden. The plants will prefer a loose, well-drained mix that is generous in organic matter. I like to use a peat based organic potting soil (like Pro-mix or FoxFarm) and add a handful or two of compost. I also add some slow release organic fertilizer (Espoma Tomato-tone) and mix it in well before planting. Your local garden center should be able to supply you with all the materials you need.

planting pepper in 14" container

planting pepper in 14″ container

Peppers like warm weather, so wait until all danger of frost is over for your area before planting. You can always move the container inside if a sudden cold spell threatens. Set the young pepper plant in the potting soil at the same height it was growing, or slightly deeper. Water well to begin with, and then check the soil often and water as necessary. Once the plant starts growing, and the weather warms up, you may need to water daily. And when the peppers start coming on, you may need to water twice daily.

hot pepper (Aji Angelo) two months after planting

hot pepper (Aji Angelo) two months after planting

The frequent watering required by the container plants will wash away nutrients faster than if they were planted in the ground. To compensate, every couple of weeks you should fertilize using a water soluble fertilizer. Avoid using fertilizers that are high in nitrogen, as they can promote lush foliage growth with fewer peppers. I like to use a fish and seaweed blend (Neptune’s Harvest 2-3-1) to make sure the peppers get all of the major and minor nutrients they need.

Aji Angelo pepper

Aji Angelo pepper

Growing peppers in containers is a great way for beginners and veteran gardeners alike to enjoy this popular and nutritious vegetable. With a little time and effort, you can be reaping the rewards of fresh homegrown peppers all summer and fall.

 

Posted in Gardening | Tagged , , | 15 Comments

Monday Recap: Greening and Flooding

If April showers bring May flowers, then what does a March deluge bring? One thing it brings is flooding, and our local rivers (like the Ohio) are out of their banks and well past flood stage. We have had almost 7 inches of rainfall here so far this month, and the ground is saturated to say the least. But at least we can see the ground, which is no longer covered in snow. The below photo shows the Ohio river flooding the historic old Dam #47 building, which was built in 1928 and has seen it’s share of river flooding over the years. To the left you can see lamp posts and the road which leads to the new dam site a bit upriver.

Old Dam #47 building on the Ohio River

Old Dam #47 building on the Ohio River

The Ohio is 10 feet above flood stage here, and a good 20 feet above its normal pool levels. Our town has a paved walking/running trail that runs for almost 3 miles along the river’s edge. The river is up so high you can almost reach down and touch it in places. It’s expected to crest before it gets over the trail and the nearby road. The river is still a good 10 feet lower than it was in the terrible 1937 flood, but this years flooding is getting close to top-ten territory. Fortunately Happy Acres is about a mile away from the river and well out of the flood plain. Being on top of a hill doesn’t hurt either! I have to say the river still looks majestic, especially in the early morning light when I captured these images.

Newburgh Rivertown Trail

Newburgh Rivertown Trail

I have done a lot of seed starting here lately. The petunia seed I started last week is coming up nicely with near 100% germination. The tiny seeds are usually sold pelleted, and need both light and heat to germinate. So I put them on top of moistened potting soil, spritz with a spray bottle to dissolve the pelleting material, and cover with plastic wrap to keep the seeds moist until they germinate. Then the pots go onto a heating mat under my plant lights, where they began sprouting in about four days. Margaret showed us her petunia sprouts last week, so I decided to show you mine. That’s Tidal Wave Pink in the below photo. If you look close you can see that 11 out of 11 seeds came up in this one. And for reference they are in a 3.5 inch pot.

petunia seedlings

petunia seedlings

In other news, the greenhouse spinach has really started growing now. We’ve been enjoying it in salads the last week or two. That’s Giant Winter in the below photo. It is still my favorite for eating raw, and it’s pretty tasty cooked as well.

harvest of Giant Winter spinach

harvest of Giant Winter spinach

The overwintered spinach in the cold frame bed is alive and well too. Now that it has thawed out it should begin growing again. The season here for spinach is fairly short, so we will enjoy it fresh while we can, and freeze the extra for use throughout the year.

overwintered spinach in cold frame bed

overwintered spinach in cold frame bed

Inside the greenhouse I have some early plants of lettuce, arugula and other greens that are ready for a home. Hopefully I can get them planted in one of the cold frame beds when the soil dries out a bit. That’s Baby Oakleaf lettuce in the below photo. I need to get it planted soon or else start cutting it for salads!

Baby Oakleaf lettuce plants

Baby Oakleaf lettuce plants

Outside, things are greening up all over. Daffodil leaves are poking up, and I’m guessing blooms will be here in a matter of days. Crocuses and snowdrops are already blooming. No signs of hosta yet, or asparagus.

snow drops (Galanthus) blooming

snow drops (Galanthus) blooming

We still have a few Purple Haze carrots left from last fall, and we’re using them on salads. I’m going to try one called Purple Sun this year, but Purple Haze will be the one to beat and I plan on growing even more of it this year. It is productive, tasty and colorful and that makes for a winning combo. I’m also giving Mokum another shot this year. It lost out to Yaya a couple of years ago, but I have learned a bit about growing carrots since then. We will see how the two compare this year.

spinach salad with Purple Haze carrots

spinach salad with Purple Haze carrots

I hope you have enjoyed this March update. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays. And thanks to Daphne for hosting every week!

 

Posted in Gardening | Tagged , , , , , , , , | 7 Comments

Sunny Calendula Goat’s Milk Soap

The cheery orange or yellow blossoms of Calendula (Calendula officianalis) are a familiar sight in many gardens, including ours here at Happy Acres. A native to the Mediterranean area, the Latin name Calendula refers to the fact that in mild climates it blooms every month of the year, while officianalis means that it is used in the practice of medicine. Those colorful flowers have powerful anti-inflammatory and antimicrobial effects that have made it a prized plant for centuries.

Calendula flower

Calendula flower

Calendula makes a beautiful display in the garden, and it’s easy to grow even if you don’t have a green thumb. It blooms prolifically from spring until frost, and a few plants will keep you supplied in plenty of blossoms. We dry calendula flowers in the dehydrator for later use throughout the year. Our Sunny Calendula Goat’s Milk Soap starts with dried calendula flowers, which are used to make an infused oil. And a few of the dried flowers are also ground up to add a little extra color to the soap.

Sunny Calendula Soap

Sunny Calendula Soap

The calendula infused oil can be made in either a few hours or a few weeks, depending on the method you use. If you’re in a hurry to use the oil, choose the hot infused method. And even if you don’t grow your own calendula, the dried flowers are available from a number of sources including Mountain Rose Herbs and Bramble Berry. I’ll have links to more information about growing calendula and making the infused oil at the end of this post.

dried Calendula flowers

dried Calendula flowers

For use in soap, I like to infuse the calendula in olive oil. This soap recipe calls for a little over six ounces of infused olive oil (180 grams), so be sure and use a bit more than that when infusing, since some of the oil will be absorbed by the flowers. Nine or ten ounces of oil should do it, and if you have any left over after making the soap you can keep it on hand for other uses. Calendula oil can be used on the skin to help heal minor cuts and scrapes, and for insect bites and skin irritations.

cold infusing calendula

cold infusing calendula

In addition to the calendula infused olive oil, this recipe uses goat’s milk instead of water for a liquid. Goat’s milk is loaded with vitamins and nutrients that are great for your skin, and adding it to cold process soap helps make a wonderful lather as well. I like to freeze the goat’s milk first in an ice cube tray. Freezing the milk helps keep it from scorching when it reacts to the lye, and I find the cubes easier to deal with than a big chunk of frozen goat’s milk.

calendula flowers

calendula flowers

This soap features a blend of olive, coconut and castor oils, plus 20% shea butter. Goat’s milk is used for its moisturizing and emollient properties as well as for the smooth and creamy lather. We use a small amount (up to 5%) of castor oil in most all of our soaps for its moisturizing and lathering properties. The soap is naturally colored orange by the calendula. We chose to add a blend of lemongrass and coriander essential oils for a spicy lemon scent, but you can choose your own fragrance or leave the soap unscented.

Please refer to the cold process instructions here if you are new to making soap. Always take the proper safety precautions (we wear rubber gloves and goggles when mixing and making the soap).

Sunny Calendula Goat’s Milk Soap Print This Recipe Print This Recipe
(A Happy Acres original)

Calendula Infused Olive Oil – 180 grams (40%)

Coconut Oil – 157.5 grams (35%)

Shea Butter – 90 grams (20%)

Castor Oil – 22.5 grams (5%)

Frozen Goat’s Milk – 171 grams

Lye – 63 grams  (7% superfat)

Added at light trace:

1 tsp finely ground dried calendula flowers

2 tsp lemongrass essential oil

2 tsp coriander essential oil

This recipe is for a 1 lb/450g batch (oil weight) of soap. We ran this recipe through a soap/lye calculator, and you should always run your recipes too before making them. This one at SoapCalc is our favorite.

NOTE: This soap is superfatted/discounted at 7%

For more recipes and soap information, check out my wife’s Soap Recipe page. I’ll be back soon with more adventures. Until then, Happy Growing (and soaping) from Happy Acres!

For more information about growing calendula and making calendula infused oil, check out the following:

Saturday Spotlight: Growing Calendula

Homemade: Calendula Infused Oil

 

Posted in Homemade, Soap | Tagged , , , | 3 Comments

Monday Recap: Promises of Spring

The calendar says it is March, which is supposed to be the meteorological start to spring. However the weather itself must have missed getting that email, and dumped us with another load of snow last week. I measured a little over 7 inches, and we were lucky it wasn’t more since about 50 miles south of us they got over 20 inches. Then the cold air came in right behind the snow, making for daytime high temps around 20°F on Thursday. The average high in our area in early March is over 50°F, and you don’t have to be a math major to see we were 30 degrees below normal!

March snowfall

March snowfall

Of course, what’s normal anymore when it comes to the weather? I know folks from colder climates may well be saying “welcome to our world”, but it has brought some unusual challenges to gardening here. I am prepared for the greenhouse door to be snowed in, but I know I can shovel a clearing to get it open. But I was totally unprepared to get inside the greenhouse and find my potting soil was all frozen in big chunks! I had to bring it inside the house to thaw. While I was at it, I brought in a few small pots and a couple of plug flats so I will have what I need to start some seeds.

young Baby Oakleaf lettuce plants

young Baby Oakleaf lettuce plants

Once I had usable potting soil, I transplanted some seedlings I had started back in February. I now have parsley, arugula and lettuce going, as well as some Senposai and Mizspoona greens. Now I hope the cold frame bed will be thawed in a couple of weeks so I have a place to plant them! The seeds I started included broccoli, cabbage, kohlrabi and a bit of spring kale. I’m also giving broccoli raab a try again, and hopefully this time I will figure out how I like it in the kitchen. This week I will start some peppers and petunias, with tomatoes to follow soon after.

kohlrabi seedlings

kohlrabi seedlings

The snow wasn’t all bad though. It gave my wife the raw material she needed to do some snow dyeing. I had a heavy white short sleeve t-shirt made by Comfort Colors I gave her to dye for me. I chose a green shade of dye (yucca). Can you tell I am ready for spring? I’ll take a green shirt until I see green in the garden. With snow dyeing you never know exactly how the colors will turn out, and I love the look on this one. I could wear it out in the garden, and hide amongst the foliage! The photo doesn’t really do the shirt justice.

snow dyed t-shirt

snow dyed t-shirt

It was my wife’s turn to cook last week. For one meal she stuffed some chicken breasts with a mix that included spinach and feta cheese. The spinach came from the freezer, some of our spring crop. To go with the chicken, we cut up a North Georgia Candy Roaster squash into slices, tossed with some oil and salt, and then baked them.

North Georgia Candy Roaster squash

North Georgia Candy Roaster squash

We both agreed that the squash was pretty much unremarkable, and lacked flavor. It was so bad, the leftovers wound up on the compost pile. We have too many good tasting winter squashes left that I would rather eat instead. We saw lots and lots of them last fall at the Ashville, NC farmer’s market, so I know they are popular. And I know this is supposed to be a tasty squash, but the only one I harvested last year left much to be desired, and I won’t grow this C. maxima type again this year. The baked stuffed chicken breasts are a favorite of mine though, even though dairy doesn’t always agree with me.

North Georgia Candy Roaster squash with baked chicken breasts

North Georgia Candy Roaster squash with baked chicken breasts

She also served up pita pizza for dinner last night, and that featured fresh arugula and spinach from the greenhouse. The spinach has really started growing in there, and we have enough for a salad or two already.

spinach and arugula for pizza

spinach and arugula for pizza

I hope you have enjoyed seeing some of what’s going on here in early March. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays. I’ll be back soon with more happening from Happy Acres.

Posted in Gardening | Tagged , , , , , , , | 8 Comments

Featured Cooking Bean: Good Mother Stallard

This year I am on a mission to cook and eat as many different varieties of beans as possible. This is another in a series about my observations about those beans.

Good Mother Stallard is a dry shelling bean that I have grown for the last two years now. It is a pole bean with a vining habit, and a sturdy support system is advised if you are growing it. The pods turn a creamy white color as they mature, and inside there are 5-6 plump, maroon and white colored beans that can be harvested at the fresh shell or dry bean stage. With our hot humid summer weather, I generally harvest them before they are completely dry, and finish the drying process indoors where conditions are more favorable.

Good Mother Stallard beans

Good Mother Stallard beans

There is not much history available about this great tasting bean. It took a bit of digging to find that they are a family heirloom that was sent to Glenn Drowns at Sand Hill Preservation Center many years ago. The Seed Savers Exchange credits him for introducing this variety to their members back in the early 2000’s, according to their online listing for the bean. I think I first heard about this bean from fellow blogger Lynn at Wood Ridge. She is also a fan of this bean, and you can read her 2010 post on Good Mother Stallard as well.

Good Mother Stallard beans

Good Mother Stallard beans

In the kitchen, the beans lose their vivid colors when cooked, but hold their shape well. In my experience, almost none of them fall apart during cooking. This makes them an excellent soup bean, as well as for salads or pasta dishes.

cooked Good Mother Stallard beans

cooked Good Mother Stallard beans

In the book Heirloom Beans, bean grower extraordinaire Steve Sando of Rancho Gordo says it’s one of the first beans he reaches for in the pantry. I have used this versatile bean in several different soups, including vegetable soup and the bean and barley soup in the below photo. Like most dry beans, they freeze well after cooking, which makes it convenient when you’re in a hurry and don’t have the time to cook up a pot of beans.

bean and barley soup with kale

bean and barley soup with kale

They work well in dishes that might call for a borlotti or cranberry bean, such as the classic Italian Pasta Fagioli. If you look closely in the below photo of my version of Pasta e Fagioli, you can still see some of the markings on the beans even after cooking. Their rich and meaty taste also makes them great on their own as a side dish.

Pasta e Fagioli with Good Mother Stallard beans

Pasta e Fagioli with Good Mother Stallard beans

Seeds for growing this variety are available from several sources in the U.S. including Baker Creek and the Seed Savers Exchange. You can buy the beans for cooking from Rancho Gordo, Elegant Beans and Beyond, and the Seed Savers Exchange. As always, I would love to hear about others experiences with growing or cooking these beans.

Good Mother Stallard beans

Good Mother Stallard beans from 2014 harvest

I hope you have enjoyed this review of the Good Mother Stallard beans, and I will be back soon with another bean review. Until then, Happy Growing (and eating) from Happy Acres!

Shared at Mostly Homemade Mondays, HomeAcre HopFront Porch Friday, Natural Family Friday and Old-Fashioned Friday

Posted in Cooking Beans | Tagged , , , , , | 6 Comments