Native Leaf Mulch for Tomatoes

Thick Live Oak Leaf Mulch

Thick Live Oak Leaf Mulch

Tomatoes are the most popular vegetable in South Texas gardens, but tomatoes are also one of the most difficult vegetables to grow.   The intense heat of our summers, and the relentless Gulf winds, are great challenges to the gardener.

Tomatoes can withstand a lot of heat during the day, 100 degree temperatures or higher.  But it is the nighttime soil temperature that matters.  Tomatoes can only set fruit when the nighttime soil temperature is between 50 and 70 degrees.  When the nighttime soil temperature rises above 70 degrees, the plant may live, but it will not make tomatoes.  That’s why tomato plants often stop producing by July or August.

But you can cool your soil and produce tomatoes through the heat of summer with good mulching.

Adding Live Oak Leaf Mulch

Adding Live Oak Leaf Mulch

Mulch serves as a blanket of insulation over the garden:  mulch prevents weeds, stabilizes soil temperature, and helps retain moisture in the soil.  Good mulching can dramatically reduce the amount of water required for the garden. 

Mulch also prevents the soil from drying out in our relentless Gulf winds:  90% of the microbial activity of the soil is found in the top four inches, the layer that dries out the fastest.  Mulching protects this delicate layer of topsoil.     

The best mulch material is always the most native, and the very best mulch of all is raked-up leaves from the trees on your own property.  Native leaves have a special relationship with your soil.  The leaves and soil have lived together in biological harmony for hundreds or even thousands of years.  Their chemistry is highly adapted and they are perfectly matched for growing vegetables.

Native leaf mulch is available in vast quantities, usually right in your own yard, and even better, native leaf mulch doesn’t cost anything.  Every year, millions of bags of freshly raked-up leaves are sent to landfills and transfer stations; leaves that would have made perfect mulch in backyard gardens.     

Raked-Up Leaves in Bags Spread on Garden

Raked-Up Leaves in Bags Spread on Garden

On our farm, we have been using live oak leaf mulch for years.  There is a myth that live oak leaves contain an acid that hurts plants, but that is not the case.  Our gardens absolutely love their thick live oak leaf mulching.  And as the leaves slowly decompose, they add structure to our garden soil and actually improve the soil Ph.  We even use oak leaves in our compost piles, and as bedding for our laying hens. 

The leaves of any native tree will work as mulch:  oak tree leaves, pecan tree leaves, and even the duff, or detritus, of mesquite trees make wonderful mulch for gardens.

The thickness of mulch applied to the garden depends on the heat; the hotter the weather, the thicker the mulch should be.  By the month of August, the mulch around our tomatoes is 6 to 8 inches deep.  This thick layer of mulch keeps the soil cool at night, and our vines are full of ripe red tomatoes into the hottest part of summer.

Live Oak Leaf Mulch 6 to 8 Inches Thick

Live Oak Leaf Mulch 6 to 8 Inches Thick

South African Gem Squash

Gem Squash Companion Planted with Collards and Cabbage

Gem Squash Companion Planted with Collards and Cabbage

Last summer, Kayla and I met a wonderful couple.  Phil and Lettie had seen Kayla sing in church that morning, and we struck up a conversation in the cookbook section of the Barnes and Noble. 

Phil and Lettie are from South Africa.  Phil was the International Director of Health and Safety in the pharmaceutical division of Bristol-Myers Squibb.  Phil spent his career traveling the world inspecting factories and training staff.  He has a PhD in occupational health, and, as you can guess, is a very sharp guy.  After he retired, he took up wood carving, and his work is absolutely beautiful.  He organizes a wood carving show each year that receives attendees from all over the country.

That afternoon at the B&N, Phil and Lettie told us about a squash native to South Africa, the gem squash.  They could not find a gem squash anywhere in the United States, and they missed this wonderful taste of their childhood.  I promised that if they could find the seeds, I would grow gem squash for them in our Three Sisters garden.

Gem Squash with Flower, almost ready

Gem Squash with Flower, almost ready

It was not easy for Phil to find the gem seeds.  Rare heirloom seeds can be difficult to obtain because they are sometimes only kept alive by heritage gardeners as a hobby.  Second, heirloom seeds from other countries are doubly difficult to find because of strict protocols around importing seeds.  Some governments carefully guard their seeds, and do not allow them to be sent out of the country, to maintain national exclusivity of prized lines of vegetables.

Phil was able to find the seeds from a producer in Michigan, and we planted them.  As far as we know, the only South African gem squash you will find in America are up in Michigan, in New Mexico, Florida, and now in Rockport, TX.

Boer Pampoen Pumpkin, just started

Boer Pampoen Pumpkin, just started

In addition to the gem seeds, Phil was also able to find seeds for a South African pumpkin, called the Boer pampoen.  You can see this pumpkin, just getting started, in the picture above.  This pumpkin will grow as big around as a bicycle tire, and I don’t know how much it will weigh.  We will check in on the giant South African pumpkin later.    

Stop by Coastal Bend Health Foods for a South African gem squash of your own , or call Kimmi to reserve a few.  We have a limited number available this year, and will have a bigger harvest next year with the seeds we save.  We hope you are able to try one and enjoy a taste of something very rare.

Gem Squash, large

Gem Squash, large

One other thing:  That first afternoon at the B&N, Phil suggested we visit “Vic and Marsha’s” Sunday school class at the FBC in Rockport.  Phil explained that Vic is basically a Bible historian, and Marsha is a wonderful chaplain, and in their classes they teach the history of the Bible as well as Biblical lessons.  Not only did Phil and Lettie become dear friends, but so did Vic and Marsha, and many other people in the class.

We are so glad to have bumped into Phil and Lettie that afternoon.  What a gift they are.      

Phil with Gem Squash, and a gift of gooseberries!

Gardening Class Next Tuesday!

Havest 6-27-12

Friends, please join Kayla and I next Tuesday, May 7, from 6:30pm to 8:30pm, for a summer gardening class.  The class will be held at the Central Baptist Church in Ingleside, at 2555 Tiner Lane, Ingleside, TX 78362.

This event is free and open to the public.  This gardening class is sponsored by the Ingleside CQ organization.  The CQ is committed to sharing knowledge and increasing self-reliance.  Bring a lawn chair and a passion for wholesome food!

At this class, we will focus on the following topics:

1)      Preparing the garden from scratch

2)      How to plant The Three Sisters (corn, beans, and squash in the Indian method)

3)      How to companion plant tomatoes

4)      What to plant now for the hottest weather

Gardeners of all ages and skill levels are welcome. Even if you have never planted a seed, you will go home with the knowledge to start your own successful garden.

We will begin the class with bare dirt, prepare garden beds of different sizes and shapes, plant the seeds, and answer all your questions about gardening in the process.

 “A Summer Gardening Class” with Justin and Kayla Butts

Where: Central Baptist Church of Ingleside, 2555 Tiner Lane, Ingleside, TX 78362 (361) 688-3802

When:  Tuesday, May 7, from 6:30pm to 8:30pm

What:  A Summer Gardening Class

Who: All gardeners of all ages!

Radio Garden Chat with Liz at 12:15pm

Friends, tune in to KEDT 90.3FM today at 12:15pm for a lunchtime gardening discussion.  Kayla and I will chat with Liz Laubach about a range of food and farming topics.  These visits are a lot of fun, please join us on the radio.       

Our weekly radio program, “Your Wholesome Heritage Garden, with Justin Butts”, is now in its third week.  The program airs every Tuesday at 7:30am and 5:30pm.  Thank you so much for the wonderful feedback on the program!

The Best Burger of Your Life

Cooked burger

Prep Time:  3 minutes.  Cooking time:  12 to 14 minutes.

I once saw a French chef make a hamburger by pushing a filet mignon of Kobe beef through a meat grinder.  He sautéed the burger in a pan, served it on a Kaiser roll, and topped it with truffle sauce!  The chef said it would be the best burger of my life, but at $100 per plate, I will never know.

You and I don’t need to do all that.  We can have the best burger of our lives for around $4 total.  The French chef got one thing right:  the beginning of a perfect burger is the actual burger.  If you use high quality ingredients, you don’t need to dress up the burger very much.  The cooking process itself brings out the flavor.

We use ground pork for our burgers, because we have plenty of pork, and because it is so incredibly good.  We have spent years working to get the perfect balance of protein and fat in our ground pork, to obtain maximum flavor and juiciness, while keeping our pork extraordinarily healthy.  You can also mix grass-fed ground beef with pastured ground pork, at a ratio of one to one, for an equally delicious burger with a slightly different flavor.   

Why this recipe is incredible:  Using this recipe and these ingredients, you can enjoy the best burger of your life within 20 minutes of warming up the pan.  This also may be the healthiest burger you ever enjoy.  And you can make this burger at home for less than you would pay for it in any restaurant. 

One other note:  The coup de grace of this burger is our unique substitution for truffle sauce.  The most intense and wonderful flavor of the burger is actually left in the pan after you remove the burger.  Simply de-glaze the pan with a good red wine, cook out the alcohol, and then drizzle the glaze on the burger.  The glaze adds an amazing flavor.  

Ingredients (serves 2 half-pound burgers):

  • one pound pastured ground pork
  • 4 tablespoons Worchestershire sauce
  • several dashes of hot sauce
  • a pinch of sea salt and pepper
  • (optional:  good red wine for a thick deglazing sauce)

To prepare:  Divide a pound of pastured ground pork in half, roll each half into a ball, and flatten each ball into a patty.  Do not overwork the pork, which can toughen it, just press into flat patties.  For best results, the patty should be just thick enough to cook all the way through as it crisps in the pan. 

Pour a generous tablespoon of Worcestershire over each patty, several dashes of hot sauce, and a good pinch of sea salt and pepper.  Place the dressed side down in a pan over medium heat.  While the patties are cooking, splash more Worcestershire and hot sauce on the patties, and another pinch of salt and pepper.

Sautee the patties over medium heat until they crisp on bottom, about five to seven minutes, then turn them over in the pan.  Continue to saute until the patties are cooked through and slightly crisped on the other side, another five to seven minutes.  Remove from pan and let rest on a plate for five minutes before serving. 

Deglaze the pan with about one cup of good red wine immediately after removing the burgers. Cook over medium heat while stirring continually for about one to three minutes, until all of the alcohol cooks out.  Pour the thick sauce you have made into a bowl and give it a taste–it will be intense and wonderful–then pour as much as you would like directly over the burger.  Serve.

We serve our burgers on our homemade bread, and top them with our own pickles, grilled onions and mushrooms, and a little English Coleman’s mustard.

Nutrition Information

(for 1/2 lb burger) 

Calories: 386 kcal

Fat: 19.8 g

Sat fat: 8 g

Protein: 44 g

Sodium: 544 mg Na

Cooked burger from top

A Nice Swim

On our drive back from a friend’s wedding in Austin, Kayla and I stopped at a place I know on the Guadalupe River.  It is a beautiful spot.  The brush opens at the bank to form a smooth sandy beach.  Oak and pecan trees tower over the river casting dappled light and shadows on the water.

I only meant for us to stop and admire the scenery in our fancy clothes, but her satin dress was instantly on a branch, and she dove into the green water.

“What are you waiting for, husband?” she called from the middle of the river.  She laughed out loud from the cold water and her voice rang in the forest and she swam backward taunting me and splashing water.

I looked up and down the river.  I was still wearing my suit jacket.  “Come on!” she said, “no one will ever find out!”

I have never wished I could paint so much as that afternoon, to paint the gold of the sun on her skin, the different gold of her hair, the soft white outline of her arms and her shoulders and her face–and her eyes a deeper green than the green flowing water.

“Come on, you big chicken!” she said.  She started making bok bok bok chicken noises, and then went under the water and came back up swimming.  The songs of the wild birds returned to the forest, high in the branches of the trees.

She held herself in the middle of the river, waiting for me, her face glowing above the surface of the water, the trees and the blue sky all around us, and I swam to her.

Weeding in a Nice Dress

Kayla in Blue Dress

I love it when Kayla comes home from work, in her nice dress, and comes out to the garden to tell me it’s time for Wednesday Bible class.  Then, she starts weeding and working in the garden, and after a while we are both working, with her still in her nice dress.

And then she sees me through the vegetables, taking pictures of her, and now it is really time to go.

Kayla in Blue Dress and Bando

Follow

Get every new post delivered to your Inbox.

Join 399 other followers

%d bloggers like this: