Using Worm Castings & Worm Tea

A Healthy Worm Bin

Worm Tea Coming Out of the Spigot

Worm Tea at a ratio of 1:5 (tea:water)

Sprayers are EASY to use to cover a large garden area

Kids can help spray worm tea in the garden

HOW DO I USE MY VERMICOMPOST & WORM CASTINGS?

Vermicompost is a mixture of humus, worm castings and decomposing matter.  Worm castings look like rich soil, it is dark and crumbly. Most food will be broken down and active microorganisms will have dwindled.  Both are gold for the garden. Use them sparingly and with clear intent.

• Plant your seeds in it
• Use it for transplants – use a small handful when planting them
• Place it around the base of your plant to give it nutrition
• Make worm tea from the worm castings for spraying the leaves of your edibles

WORM TEA MAGIC

If you have a worm bin with a spigot, after a few months you’ll have worm tea. This tea will last up to 3 months if stored in the shade. Spray it on all of your vegetables with a 5:1 ratio (water:worm tea).  This will strengthen your plants, make tastier veggies and prevent insect infestations and disease. If you only have castings, you can make your own tea.

Quick and Easy Worm Magic

• 1 cup worm castings or large handful
• 32 ounces of water (non-chlorinated)
• 1 tablespoons of molasses

If you have highly chlorinated water like we do in Los Angeles, let the water sit for 24 hours so that the chlorine evaporates or boil the water until the chlorine smell dissipates.

DIRECTIONS:

Mix together into a glass jar with a lid and let it sit for a few hours uncovered. Then screw the lid onto the jar and shake vigorously.  Pour this magic potion over your plants at the base. You can also spray it onto your leaves, but be sure to strain the castings (use a cheese cloth) so that it doesn’t clog the spray bottle. The most convenient method is to use a  2 in 1 Sprayer that allows you to spray your whole garden effortlessly.

8 Steps to Worm Composting

1. Buy a multi-tiered worm bin that includes a temperature guage and plastic rake.
2. Find a place outside that stays in the shade (take the bin inside during freezing temperatures)
3. Create a nest for your worms of shredded newspaper or printer paper (don’t use plastic coated paper or shredded magazines), a little dirt, dried leaves and the coconut shavings (first wet them) that come with the bin.
4. Add your red worms and place a little pile of cut up raw  or cooked vegetables along with the following options: garden cuttings, egg shells, coffee grounds, tea bags or shredded paper towel. Do NOT feed the worms meat, dairy or citrus.  Cover the pile of food with shredded paper to prevent flies.
5. Keep the top level empty except for a layer of dried leaves and garden cuttings to prevent flies from moving in.
6. Let the worms do their thing. Feed them every 10 days to two weeks. Check them weekly. Your worm bin should never smell bad – just like fresh earth.
7. After a month of so, you can move some of the worms to the other levels so that you have three levels of worms working to create castings.
8. Once a level seems to be getting full with castings, stop adding food on that level and those worms will make their way to the other levels.

Now you’re on your way to harvesting garden gold. Your veggies will thank you.

Where Did the Worms Go?

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I sat down the other day to write my next entry about worm composting to discuss how easy it is, how great it is, etc. etc.  After all, I’ve been successfully raising my worms for over a year. But before I began writing, I decided to visit my little worms to see how they were doing. I hadn’t fed them in about week or so and thought they might be hungry. And to my chagrin, I found that my worms were DEAD, GONE!!! Oh no, what did I do wrong? My heart sank, my urban farmer confidence shrunk, and I felt so sad.  I noticed a few things: ants, a white fuzzy mold, tiny white, thin worms (were those new baby red worms?) and lots of critters running around that weren’t worms.

I called Malibu Urban Worms (the place where I bought my once vibrant worms over a year ago).  I awaited their response with baited breath.  Meanwhile, I looked up “dead worms in worm composter” in Google and got a few answers, but none that satisfied me. I wanted to speak to the expert myself.

Thankfully, Lara from Urban Worms called me. She told me not to worry, that sometimes the worms die from the heat or overfeeding.  After our worm discussion, this is what I concluded:

1. I may have fed the worms too much food (typical of a New Orleanian, always trying to overfeed those we love).  This is a no-no for worms because it can cause the bin to overheat and kill the worms. Usually a little pile of food in one corner of the bin is enough for 7-10 days or more. I had put two piles in each corner. Obviously too much.
2. I need to keep the temperature gauge (that usually comes with the worm bins) inside the bin so that the temperature is always visible when feeding or checking the worms.  The ideal temperature is between 40˚F – 80˚F.  If the temperature begins to approach 80 degrees, you can cool the worms off by adding a little cold water into the bin.
3. Have no fear. Just like with gardening, we learn from trial and error.  I bought some new worms at our local nursery, gave them some food and am ready to help them flourish.

And for the other activity that I observed in the worm bin?

• The tiny little white worms? They are called enchytraeids or pot worms. They are beneficial in that they assist in breaking down food material in the bin.
• The ants? They come into worm bins when the bin is a little too dry. Ants do not hurt the worms and will go away when the moisture returns.
• The fuzzy white mold?  This is just part of the food breaking down.  Just stir it into the rest of the worm castings.
• The other critters?  They are  a normal part of a worm bin ecosystem.

It has been a couple of weeks now and my new worms are fabulous.  Soon I’ll have more castings and worm tea to feed my garden.

A GOOD REASON TO GARDEN

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I went to yoga class this morning, something I look forward to on the weekends after a busy work week.   And I must admit, there is that moment of hesitation before I roll out of my cozy bed and leave the family for two hours on Sunday morning.  But once I get to class, I remember why I’m there (perhaps similar to those moments when we want to procrastinate about checking our garden).  Today I went to Annie Carpenter’s class.  As usual, her classes are INTENSE but very rewarding.  The theme of the class today seemed to be Drishti, a Sanskrit word which is the practice of gazing in order to concentrate, allowing us to see outwardly while bringing our attention inside of ourselves.   As  I was twisted in asana, it dawned on me that working in my garden is a form of Drishti.   By checking my vegetables, gazing at them intently while looking for bugs an amazing thing happens, I become connected inwardly and voilà, relaxation sets in.   It’s that unconscious connection to the earth (digging in the soil, picking off leaves, watering) that miraculously creates peace.   This is just another explanation of why gardening is just plain addictive in the most positive sense.  There’s something incredibly calming about interacting with veggies that are growing in the garden.

So I say to you, you may be practicing Drishti without even knowing it.  It’s a meditation without even trying.   Check in with your veggie garden, look at its beauty and take a moment to notice that your mind and your body may feel that glorious sense of calm.  It’s definitely something to be thankful for.

Happy gardening!

BELL PEPPER ROT?

Bell Pepper with Sunscald

New Bell Peppers

During my routine garden check, I noticed that my brand new bell peppers looked gorgeous. But wait, what is that?  A weird whiteish/brownish spot? Two of my peppers looked like they were rotting. What could have caused that?

It turns out that this is actually called SUNSCALD. And funny enough, it is most prevalent on green fruits like bell pepper.   The sun-damaged areas can then be vulnerable to insects and disease.   Oftentimes a fruit that was previously in the shade and then exposed to direct sun will get sunscald.  To prevent this awful sunburn, cover the exposed fruit with a lightweight material to diffuse the light. In general, it’s important to keep the foliage healthy to give the fruit natural shade.

I cut off the peppers with the sunscald to prevent any bugs from moving in and wreaking havoc on the rest of my garden.  Since most of the pepper was healthy, I removed the sunscalded section and used the rest of the pepper in a salad. My next round of peppers so far look great. I’ll report back if anything unsightly occurs.

Battling Ants and Aphids – Part II

In my last post, Battling Ants & Aphids Part I, an army of ants harvesting aphids had taken over my tomatoes and my artichoke.  I set out Terro Ant Baits to see if they would keep the ants at bay. Well, the ants (and the aphids) are still around.  The Terro Baits can take up to three months to work, time that my tomatoes don’t have. My tomatoes are at the end of their season anyway, so I’ve decided to pull them out and start over.  I set aside the green tomatoes to make Fried Green Tomatoes.

Sometimes pulling out your veggies that aren’t doing well feels really good.  It’s almost like getting rid of stuff in your garage that you don’t need anymore.  Once I removed the tomatoes, I added a few handfuls of Dr. Earth Start Up fertilizer, a few handfuls of worm castings and some water. I’ll let the soil sit for a few days to give it time to rejuvenate.  It’s nice to make space for new veggies.  I’ll plant some beans, lettuces, and Brussels sprout in that space.

With the artichoke plant, I need to keep it going.  Artichokes are perennials (they will last for years and produce artichokes a few times a year).  I am going to continue to keep the Terro Baits out while spraying inside the artichoke with Pyola to kill the aphids every ten days or so. Pyola is a powerful organic pesticide, so I’ll also spray worm tea on the leaves to strengthen the plant every few weeks.  Hopefully this slow and steady method will keep my artichoke alive.  We’ve harvested one artichoke so far (and it was delicious) and have three baby ones growing. It is certainly a determined plant despite its battle with the aphids.

The most important guideline in gardening is to embrace “failure.” As the Latin maxim goes, Discimus Agere Agendo, we learn to do by doing.  The only way to learn how to garden is to do it. The wonderful thing about gardening is that you can always start over and that feels great.

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Fried Green Tomatoes

When it’s time to pull out tomatoes, oftentimes there will be lots of green ones left on the vine. This is the perfect opportunity to make fried green tomatoes. I mix my green tomatoes with sweet grape or baby tomatoes for a combined taste of sweet and tangy.

INGREDIENTS:

• Green tomatoes of any variety (as many as you want to cook – ideally at least 1 pound)
• Baby red tomatoes (use a ratio of 1:1 or 2:1, green:red tomatoes)
• 1 egg (more depending on the amount you want to cook)
• Flour (1-2 cups)
• Progresso Italian Bread Crumbs (ratio of 2:1 white flour to bread crumbs)
• Olive Oil (for frying)
• Sea Salt & Freshly Ground Pepper to taste

KITCHEN TOOLS:

• 3 bowls
• 1 platter
• 1 plate
• Paper towel
• Large deep skillet
• Metal tongs
• Metal slotted spoon or spatula

DIRECTIONS:

Slice the tomatoes into 1/8 inch slices and place into a bowl. Scramble one egg and put into a separate bowl. Mix flour and bread crumbs into a separate bowl. Dip the tomatoes into the egg batter, then the flour and lay them individually on a large plate.  Make sure the tomatoes are fully covered with the flour mixture so that they are dusty (not wet) with flour. Meanwhile, heat 1/4 inch of olive oil in the deep skillet  (the amount of olive oil depends on the size of the pan). Heat the olive oil until it bubbles when dropping in a test tomato. Fry the tomatoes in batches for a few minutes on each side. Do not flip until one side is golden brown. If the oil is not hot enough, the tomatoes will be soggy.   Lay each batch of fried tomatoes on a paper towel to soak up extra oil. Add a layer of paper towel on the platter in-between each batch of fried tomatoes. Add salt & pepper to taste.

Serve immediately and enjoy.

Note: Olive oil has a low smoke point- do NOT overheat the olive oil.

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Starting a Vegetable Garden

Organic Veggie Garden

Here’s a simple list to get you started:

1. Find a spot with enough SUN (minimum 6 hours). If you’re not sure how much sun you have you can buy a sunlight tester.
2. Decide what you LIKE to eat and then plant it. I suggest starting with lettuces and greens . They’re easy and grow quickly.
3. Start with a SMALL garden box or pot. You can make a box, buy one or use a pot.  Check out this link: All Things Cedar 3-Piece Planter with Trellis
4. Get great SOIL – this is KEY.  Go to your local nursery and pick up E.B. Stone organic soil – it’s fantastic and you won’t need to fertilize for a month after you’re first planting.
5. Plant organic seeds or buy seedlings.   You can try these greens or Lettuce Q’s Special Medley Certified Organic Seeds 1000 Seeds. Swiss chard is a great option because it’s sturdy and pretty easy to grow.
6. WATER – Only water every few days, over watering KILLS edibles. Read your seed packet for guidance.

GARDEN TASKS:

Take a 5 minute peak at your mini-farm everyday – just to make sure they’re happy and no bugs have moved in.  If you skip a few days, it’s fine (I certainly do). And then watch your garden grow. Harvest & enjoy.