Author Archives: Jeff Poppen
An old saying goes “there are two things money can’t buy- love and homegrown tomatoes.” The climax of the summer garden is the gushing forth of the tomato crop. If you garden eight acres, like we do, or just eight … Continue reading
Successively sowing summer squash seeds surely secures a supply of squash and a successful season. We start in May and two months later planted the last three rows. Little ones are sprouting up as the old ones bite the dust. … Continue reading
Pole bean need to be staked. We’re growing two varieties this year, Kentucky Wonder and the Purple Variety that Ed and Margaret gave us many years ago. I like picking pole beans because I don’t like the bending over that … Continue reading
Summertime in Tennessee brings forth the favorite fruits of the earth. Tomatoes and swee corn quickly follow on the heels of beans, squash and cucumbers, and the melons are swelling. So what am I doing out in the garden with … Continue reading
A great crop of garlic graces the garden shed. Tied in bunches and hung from nails in the rafters, it creates quit a sensation. Although the sight is on to behold, especially for garlic lovers, the aroma really stands out. … Continue reading
By July, we try to hang up the hoes and make much use of mulch. The benefits of mulching are similar to hoeing; it controls weeds and conserves moisture. But mulch has the added asset of bringing carbon into the … Continue reading
Farms are for people. Soils, plants and animals all play their role in agriculture, but the human social aspect is at the heart of it. The farm offers a safe place to live in freedom, experience nature and develop responsibility. … Continue reading
The subsoiler breaks up the hard packed soil that lies beneath the surface. It’s shaft is two feet long and the shoe is two inches wide. When I decided to try to reclaim the flood damage fields, subsoiling seemed appropriate. … Continue reading
You need to balance the flavors carefully here or it goes off track.
This recipe is basically the “Dilly Beans” recipe from the Ball Blue Book. We have oregano this week, which goes great with garlic. You could still use dill if you’d prefer. As long as you don’t lower the acidity, you … Continue reading
I wouldn’t call this healthy, but it sure does taste good!
There has been a lot of hoeing going on around here. Miles of rows have been planted, and the inevitable weeds are sprouting along with the crops. It is important to loosen up the earth next to the emerging seedlings … Continue reading
The produce grown along the Long Hungry creek has become priceless-we don’t sell it anymore. The invaluable, farm fresh food is now free, and the folks who eat it cover the farm’s budget. You can’t buy vegetables from us these … Continue reading