Milewide website remake

Take a look at our Milewide Nursery website revision. Just uploaded the change in the beginning of March. Basically, got it down to just about one page. Dropped Paypal (as I recommend you do) since they started politically picking and choosing whose account they would honor and I have set up Google Checkout instead. Picked two of our favorite nursery products to offer – japanese maples and artichoke seeds. We are going to get back to website design and expand the site as soon as we can find the time. We have a great many more plants we would like to offer. I do the web design myself and between the nursery, the homestead and a little time off, I just can’t make things happen as quickly as I would like. Let us know what you think of the basic design – we are trying to make it clear cut and modern. Thanks.
steve

Spring Planting Fever

Every Spring, or almost Spring, and that means as soon as I can have any reason to start my seeds, I prep trays of six packs with Black Gold soil mix and start popping seeds into their little holes. I planted a bunch a couple of weeks ago and I planted some last week – now I got cole seedlings pushing right up – cauliflower, broccoli, cabbage. Don’t you love cauliflower? I mean, I really like cauliflower! And I was pretty well prepped for that first seed more than a month ago when I ordered my new seeds – this year I used Johnny’s Seeds, but Territorial Seeds and Peaceful Valley Supply are a couple of other sources I have used heavily. But, look around, and see what you can find. One year I wanted to go all Italian and all purple and I did find a Italian seed supplier that gave me a beautiful purple garden. I just can’t remember their name. You know, I always feel like I am taking a chance when I plant my seeds – fresh seeds seldom will fail you – but, somehow, I just feel this sense of adventure. I started ‘em; and when I harvest ‘em, all that good food will be my doing. I just don’t trust corporate food – they don’t care about me, but just about making a buck. I know that my family is getting good, clean food if I grow it.

I had virgin oak savanna meadow soil last year and since then I have tilled my garden rows several times. I added lots of compost too. This fall I planted a fava bean cover crop down each row and before the beans podded up, I cut them down in place. Legumes like fava fix nitrogen and create a substanial root mass – both these things help to prep my soil. Its actually very cool; you can see little balls of nitrogen attached to the roots if you pull a plant up. I plan to use hoops (concrete wire) and plastic on my beds to give things an extra start (and to protect them against the crows). I will use hoops up behind my house as well. My home is built into a hillside so that the flat roof lines up with the ground and the hill behind has been terraced. I have turned two of the terraces into vegetable beds. That’s where I plan to put my first covered lettuce.

And, now, its raining so hard that I can’t plant anything.

‘Chokes ~ Steve

Artichokes have always had a special place in my heart.

I was raised by a Sicilian mother and grandmother and the image of my Nana’s stuffed artichokes on the Sunday table is still very clear in my mind. And, of course, I am a Californian – somehow we seem more inclined than others to seek out this unique vegetable – maybe it’s our climate, maybe it’s our West Coast on-the-edge-of-the-planet attitude. Anyway, if you haven’t tried this incredible food, then experiment. And, if you haven’t grown it, oh well, but don’t pass up the chance. Talk about a Jurassic opportunity – the only thing that has impressed me more than a healthy stand of artichoke might be a planting of the tropical-looking Gunnera with its four to six-foot wide leaves.

The most common artichoke in the market place is the large, green Globe. But other cultivars are available and those are the ones we tend to grow. We like the somewhat stronger taste and the color and variation we can get. The Violetto is small, shapely and purple tinged and cooks up very tender. The Grosso Romanesco is very large and also tinged purple – stuff bread crumbs and romano cheese between the leaves of this one and then cook it up.

We plant our seed up here in Northern California at the end of February or the beginning of March. We keep them warm and moist under cover in our hothouse and we usually pot them up once before putting them out after all chance of frost is gone. They are a genetically variable plant and will sprout sports that are different from the mother plant. They are commonly grown along the California coast where the temperature remains constantly moderate and the moist atmosphere keeps the plants cool. Keep them out of the searing sun if you plant in hotter locations – dappled light would work well. Around here, they are the most lush in the spring and in the fall when the summer heat is not a factor. They want well turned, very fertile and moist soil. Take the time to mulch carefully – at least 3-6 inches deep to keep their feet cool.

Harvest is usually in the Spring after planting, sometimes that fall. Then the plant is good for about 3-5 years. Although we have had a healthy producing ‘Choke plant for 15-20 years, beware though, the older they get the more they regress, growing spikes all over the plant and the buds.  Don’t forget to cut the buds before they burst into flower!  But I recommend leaving a few, ’cause the flowers are quite pretty.

 

More than we can eat, and then some!

I wanted to eat some cherry tomatoes, so I grabbed my camera, called the dog, and hopped into the Rhino for the short drive up the way to the orchard and greenhouse.  I made a quick detour to see my parents new house.  The kitchen cabinets are being installed and the bedroom has been painted, but more on that later.  For now we’re talking FOOD!!

Oh glorious food.  There is nothing like picking a tomato fresh from the vine, warm from the sun, popping it in your mouth, the burst of juice and flavor.   yum yum yum!

And this was just the ones I had time to find...dozens more I'm sure.

The smell of basil and tomato plant fills the air.  It is heaven to bury your face in a forest of tomato plant and hunt for those little red treasures of tasty delight.

And our peppers this year.  Oh My Word.  Do we have more peppers then we know what to do with.  Peppers for me, for you, for them, for ALL!  Peppers peppers peppers.

Purple bellpeppers, red pepperoncinis.

A forest of peppers.

And basil!  There is a large folding table in the barn right now, completely covered in basil, and when I was in the greenhouse, I couldn’t even tell where it was harvested from.

My favorite basil to look at, but not necessarily eat (the scent is to live for)

Basil making a break for it.

Heirloom tomatoes.

We were unsure about these tomatoes at first.  They split easily, and really aren’t much to look at, but slice one up for a sandwich and you’ll never regret them.  So sweet.

Tomato flower

Although the eggplant isn’t ready to harvest yet, it’s almost there.  And the flowers are some of my favorites.

We have more.  So much more.  But for now I think this is enough to appease even the most avid gardener.  I have two bowls full of veggies to take home tonight, and guess what?  We still have a while bowl full left from the last harvest.  Whatever will we do with it all…

Garden Beauties

Our greenhouse is extremely hot, so only a few things can be kept in there.  After these photos were taken we stretched shade-cloth across the entire thing to bring the temperature down.  However, even without the shade-cloth, our peppers, basil, squash, eggplant and tomatoes were thriving.  Take a look for yourself…

Two types of basil, and a sneaky little weed.

Ball basil

Do you feel a little like an ant or maybe a lucky little rabbit...

A forest of basil, with tomatoes growing tall in the background.

Front, peppers; Back, pattypans and Steve(Dad)

Hiding pepper flower