7 flats of dead starts later, the garden won’t be what my inlaws or I had hoped. Live and learn! Communication was the main problem, everyone thought someone else was going to take care of them, so they froze… then got sunburnt Poor little plants

So, I’m going to be prepared for 2013 (you know, if the world doesn’t end in December 2012 hehe). Alberta is not as easy to grow in as Oregon was. I’m thinking grow lights, racks, and maybe a cold frame like this one ->, just to be sure – do any of my readers have experience with one?

Some links updated May 17, 2012 to reflect new pages on the Seminis site.

I get so many emails asking if XYZ company is “safe” or if some list from some person is accurate, and lots of other questions, I actually don’t have time to answer them all, let alone do the research for dozens of specific companies and try to figure out if they really are safe seed or not.

I did take a few hours today and compiled some information (which will eventually make it onto the Monsanto page) on facebook, which I’m turning into a blog post for readability.

So, to answer the question, “is XYZ seed company safe?”: Well, I can’t say FOR SURE, but I can help you figure it out. Monsanto owns 2 seed brands for home gardeners: Seminis and De Ruiter. Seminis seems to be the main brand for the US & Canada, with De Ruiter in other parts of the world.

When you’re visiting a seed company, there’s 2 things to ask – do they develop their own seeds, and if not, where do they come from; and are they (or where they get the seeds from), on this list (links to Seminis Home Garden dealers), or one of the others when you use the “Select a Location” drop down. If a seed company that is on this list (or linked to a company on this list) claims they sell no-GMO seeds, well, it is up to you to trust them and buy the “no-GMO seeds”, but my personal goal is to avoid all connections with Monsanto/Seminis.

For specific seeds, you can see exactly what Seminis sells here (home garden varieties) or here (professional varieties). I am unsure if Seminis allows the end dealer to change the seed name, but it is a start. To be fair (even though I don’t need to be where Monsanto is concerned), it looks like not every seed they produce is GMO. Some appear to be traditional hybrids. Again, my personal goal is to avoid all connections with Monsanto/Seminis, so I avoid all the seeds on this list.

Here’s an example of some research I did for a reader:

A reader emailed me to ask if Victory Seeds in Molalla, Oregon is “safe.” At first glance, they do appear to be, but I did find at least two possible links to Seminis – a “Golden Acre” Cabbage, and a “California Wonder” pepper.

I found this connection by using the link above. I opened up the Victory Seeds Cabbage page and Seminis’ Cabbage page, and on both, you can see links for “Golden Acre” cabbage. Same thing with the “California Wonder” pepper. I can’t say for sure that the seeds Victory Seeds sells are from Seminis (if they aren’t, they may want to change the name), but it is a strong enough connection that I would call and ask.

Now, what if they are Seminis seeds? What if they a no-GMO variety? It’s up to you if you what you do. You can avoid the company all together, you can avoid just the Seminis linked seeds, you can buy the seeds if you trust they are non-GMO (and probably a few other options). It depends on the “level of separation” you want to create between you and GMO.

“A chicken in every pot” – 1928 Rep. Party campaign slogan
“Don’t have a pot to put it in” – 1928 Dem. Party response slogan

It’s time to get back to more regular posting! There’s been so much going on that I haven’t had the brain power to formulate a coherent blog post, but I have to start somewhere.

May 2005 - we quickly realized we needed different feeders =)

Today, it’s chickens. And coops.

We’ve had chickens before – in 2001-2002 and again in 2005, but we moved so much that it was impossible to keep them. Now that isn’t such a problem. My husband and I will be building our house soon, but our chicken coop can be built to be movable, and our new house won’t be far from the old, so we’re good there.

I’ve never built a coop before, but that’s ok. Hubby has building know-how, I have the plan.

At http://www.ag.ndsu.edu/extension-aben/buildingplans/poultry you can find lots of coop and other building plans for chickens, and I’ve decided on 6195 – good for 40-50 chickens. They’ll also have a large enclosed run, but the main thing in these long harsh winters is a large enough coop for all the chickens to be happy inside all winter.

Of course I’m only planning and dreaming – you might remember I’m in Alberta, Canada, with my husband and kids, and for as mild as a winter as we’ve had (“only” a week of -20+c temps, mild otherwise), the ground is still frozen and covered in 6″ of snow. It’ll thaw eventually and we can get moving with this project. My goal is eggs by next winter.

In other news, we’re getting close to the point of finishing the immigration process (I hope…) and I’m working hard on getting my soap business going. I’m expecting to have everything ready so as soon as we are legal, I can do all the business paperwork/legalities and be in business, selling both online (will ship to the US and Canada) and in local farmer’s markets.

If you want to see how that’s coming along, visit the Alberta Handmade Soap Co. website and/or visit and like the AHSC facebook page.

Now, my wonderful reader -do you have chickens? Or have had them in the past? If you have any blog posts about them, or advice for my other readers, please leave a comment and link below!

You’ve probably seen this photo on the Facebook page – I’m testing an iPhone WordPress app out here. Will be back to posting soon, with real gardening posts!

Bees + GMO crops = GMO honey.

I was thinking about this the other day and Google Alerts was so kind as to send me this.

Honey that contains traces of pollen from genetically modified crops needs special authorization before it can be sold, the European Union’s top court said Tuesday, in a judgment that could have widespread consequences on the bloc’s policy on genetically modified organisms, or GMOs.

This is good of course, but probably wouldn’t work well in the US. The EU’s policy is much harder on GMO than the US’s, where Monsanto basically has free reign (cough monsanto guy in the fda cough). It would be nearly impossible to guarantee that the bees would be able to avoid GMO crops.

The EU has strict guidelines on authorizing and informing consumers about foods containing GMOs — a policy that has caused problems for producers of genetically modified seeds such as U.S.-based Monsanto Co. that are used to much laxer rules in other parts of the world.

It makes me smile that the EU’s policy is “causing problems” for Monsanto.

From http://abcnews.go.com/Business/wireStory?id=14456268 & http://af.reuters.com/article/commoditiesNews/idAFLDE7850KI20110906

Thanks to a (insert a long string of curse words and creative name calling) hacker, I spent most of this afternoon, evening, and night repairing the damage that was done.

Thankfully, I got my database backup to work; unfortunately, all the images on my site (pictures in posts, etc), are long gone.

Since I have posts dating back to March 2008, I don’t know if all posts will ever get all their images returned.

I’m not pleased. Like a poster on the facebook page said, it’s too bad these jerks don’t spend as much time trying to better the world.

But, at least most of my content is in tact. THAT is a huge sigh of relief.

This is a guest post from Tiger Sheds.

Summer brings blooming flowers, sunny days, and warm weather to backyards around the world. Entertaining guests or neighbours in the yard is a pleasant alternative to eating indoors, but it can be difficult for homeowners to constantly cook and transport food between the kitchen and the yard.  Pre-existing garden sheds provides an excellent starting point for homeowners who want to create a garden kitchen for outdoor parties.

The complexity of the new garden kitchen will depend on the homeowner’s budget, goals, and technical expertise. Although a homeowner can hire a contractor for more elaborate garden kitchens, some relatively simple upgrades can turn any shed into an outdoor cooking area.

Electricity and running water can significantly increase the number of dishes that a homeowner can cook in their garden kitchen, but it is difficult for homeowners without a high level of do-it-yourself expertise to install both elements.

A grill or wood oven can be installed instead of hooking the kitchen up to electricity. Although grills and wood ovens are not as convenient as electric stoves, they do not require electricity and may provide a different flavour to certain foods.

However, running water is more difficult to replace in a garden kitchen. Recycled rainwater systems are one alternative, but the water typically needs to be purified before it is fit for human consumption.

Running a direct pipe from the main house to the garden kitchen is often the safest option. Homeowners will need to drill a small hole in their basement or outside wall, dig a deep trench from the house to the garden kitchen, and then install a small sink or spigot in the kitchen. The trench should be deep enough that it won’t be uncovered by eroding soil, and a water quality test should be performed at the garden kitchen’s end of the pipe.

The shed’s walls should be replaced with either a four-post design with no walls and a roof or more windows should be installed. The no wall design leaves appliances open to the weather, but a garden kitchen with only some windows can isolate the cook from his guests. A completely open air garden kitchen must be secured against rodents and other animals.

The roof should have some form of water-resistant shingles to protect appliances, and all-purpose carpet may be used for the floor.

The necessary tools for a conversion will vary depending upon the totality of the makeover. For example, pipes and wrenches may be necessary if the homeowner is installing a sink. However, some tools that may be of use include:

• circuit tester
• electrical tape
• level or T-square
• roofing shingles
• weather-proof caulk

Common tools like a hammer and nails will also be helpful.

Converting a shed into a garden kitchen can be a simple project for do-it-yourself homeowners, or an elaborate backyard upgrade for people with larger budgets. A homeowner can be cooking for friends and neighbours in their yard for the entire summer after as little as an afternoon of work on the conversion.

This was a guest article from Tiger Sheds.

Here’s a clue (less of a clue and more an obvious answer, thanks to some paperwork being finalized) where I’m going to be gardening at next spring:
http://www.plantmaps.com/interactive-alberta-plant-zone-hardiness-map.php

But according to this, I’ll be in zone 3b to 4a, where the official Canada hardiness map indicates 1b to 2a:

http://atlas.agr.gc.ca/agmaf/index_eng.html#context=phz-zrp_en

(yeah Alberta is a big province, a more narrowed down location will be forthcoming at a later date)

Thankfully my awesome mother in law has a nice (raised bed because of horrid clay soil) garden so I’ll have some help with my new challenge!

And a greenhouse will be built… a nice big beautiful greenhouse with a wood stove (thank you to a facebook follower for that suggestion)!

Are you in a cold climate? What is your favorite vegetable to grow? Any tips for this spoiled pacific northwest-er that can grow almost everything except citrus?

I wanted to share a few recipes that I’ve tried recently and ended up stuffing ourselves until we were ready to pop really liking.

Stuffed Pork Chops with Smoked Gouda & Bacon

We couldn’t get enough of this. I baked these instead of grilling and they were divine. Can’t wait to try them on the grill. From Allrecipes.

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops (I used boneless)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Cedar Plank Grilled Salmon

SO GOOD. Modified lightly from Allrecipes.

• 1 (3 pound) whole filet of salmon, skin on, scored slightly into the flesh
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• 2 Tablespoons dried dill weed
• 1 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried or fresh lemon peel/zest

1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Teriyaki Chicken

Even my super picky 7 year old that has like 5 foods he’ll eat loved this. So that makes 6 foods. From Allrecipes.

• 1 1/2 cups pineapple juice
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 (6 ounce) skinless, boneless chicken breast halves

1. In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
2. Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
3. Heat an outdoor grill for medium-high heat.
4. Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

Wendy, Teresa, Jennifer, and Laura are the winners of a brand new bar of handmade gardener’s soap.

I believe Jennifer is most in need of some good soap:

Jennifer said:

Well this was not an easy feat. Home alone gardening today and actually looked down at my hands and thought, hmm wonder who won that dirty hand contest? Came in to grab a drink and check FB to see if it was still going on before heading back outside to finish up. Grabbed my camera and back to work I went. Trying to figure out with dirty hands how to use the automatic timer on this dang camera and keep my DOG out of the picture was laughable. I’ve never been a big fan of gardening gloves, I like to feel the dirt and plants, plus my bulldog ATE mine last year!!  I got one picture and the battery died! uggghhh Planned on taking some  pics of the plants I replanted and seedlings I just moved, but alas it just wasn’t meant to be. But it does look like I got my dirty knees in the pics too..lol Thankfully I did not get anymore of my self in the pic cuz I look a mess.

Thanks for entering Jennifer! Your new soap will get you cleaned up in no time

Here are some other photos that were sent in: