Tuesday, November 16, 2010

Making Lemonade

Sometimes I wonder if I’m crazy. Other times, I’m gosh darn sure I am. This is one of those times. I planted quack grass today. You heard me; I am growing this uber-noxious weed on purpose. I dug up some rhizomes, cut them up into sections, buried them in potting soil, and to add to the insanity, I even added some organic fertilizer to help it grow better.


This all came about when I was watching a friend’s cat this summer. As soon as he was let out into the yard, he would make a beeline for the quack grass and start chomping away. He completely ignored the grass on the organic lawn, the fresh catnip patch and the fancy cat grass grown specifically for him. I have noticed this behavior with dogs as well. They seem to have a clear preference for quack grass. Since it doesn’t appear to do the cat any harm, I decided to pot up some quack grass for the little dude this winter. I’ll also pot up his usual cat grass to see which one he likes best.


The McClure garden has a wealth of quack grass (that’s where I got the rhizomes from), and like they say, “If life gives you lemons, make lemonade!” I think I have found the quack grass lemonade. There is a neurotoxin in quack grass that kills slugs. That’s why you won’t find slugs on these weeds. You can chop or grind up the quack grass leaves and roots and sprinkle around your plants. You can also make a tea by soaking chopped quack grass in water for 24 hours and spray/water on the soil as a deterrent. My personal favorite is the quack grass cake recipe from The Mighty Internet (www.ghorganics.com/page13.html).


Mix together 1 ounce of corn bran, 3/4 of an ounce of powdered milk, 1 ounce of cornstarch and 16 ounces of beer. Combine all of these with 8 ounces of dried quack grass to make a thick paste that will form pellets. It goes on to say you should run this through a meat grinder to create pellets which you then allow to air dry. Spread the pellets around the boundaries of the seedling bed. Slugs will be attracted to the beer bait and eat the toxic grass!

You realize what this could mean, don’t you? McClure’s biggest weed could be converted into marketable products for fundraising. Think of these value-added items:
  • quack grass tea bags for easy brewing of a toxic tea

  • powdered quack grass for sprinkling around your plants and because it’s powdered, you don’t have to worry about the quack grass growing and taking over

  • quack grass cake – poisoned pastries for unwanted guests

  • gourmet pet grass – the clear choice of discerning cats and dogs.

I’ll have to create some prototypes in the Spring and do some testing. When people ask what I do at McClure, it would be so much fun to tell them I grow weed as a cash crop.










Thursday, September 30, 2010

Striking Gold in the Garden

This has been a great year for potatoes. The picture shows the yield for one Yukon Gold potato plant harvested on August 27, 2010. The monster-sized one weighed over a kilogram!

Have you ever wondered if it makes economic sense to grow your own food? Today I decided to crunch the numbers for this batch of potatoes and check it out.

Costs: Total outlay $1.70
- one seed potato $0.20
- rental of two square feet of space in a community garden to grow the potato in (water, compost, and tools were included) $1.50

Yield: 4.02 pounds of potatoes at $1.49 per pound (reasonable estimated price for organic Yukon Gold potatoes in the stores) gives me $5.99 as the market value of my harvest.

Return: In just a little over three months, I’ve achieved a whopping 253% return on investment. Wow! If only the stock market was so generous.

Conclusion: My analysis confirms that it is economically worthwhile to grow your own potatoes. If I save one of these potatoes to use as seed next year, my returns could jump to 300%. Yay!

The following garlic varieties are still available.

Order at mccluregarden@gmail.com and pick-up at 5510-26th Avenue NE on Tuesdays and Wednesdays from 10-3:00pm when your order is ready.

Purple Stripe - The oldest group of the garlic family and closest to its wild origins. These garlics are very flavorful and good at retaining flavour after cooking. The plants are smaller, with more slender leaves, but the bulbs can grow quite large.

Belarus (Early) Starts off sweet and mild and the heat builds to medium. Lingering, warm taste.
Chesnok Red (Mid to Late) Very productive. Can grow quite large if growing conditions are favorable. More cloves per bulb so cloves are closer to regular garlic clove sizes. Good for roasting.
Persian Star (Mid) Produced very well. Has more cloves per bulb. Building heat. Very striking looking cloves. Spicy raw and good for roasting.

Glazed Purple Stripe – The bulbs have a glazed appearance with a metallic sheen. The cloves are shiny and more squat than the Purple Stripes. Glazed purple stripes have good flavour and bake up sweet.

Purple Glazer (Early to Mid) A favorite for eating raw. It’s fairly mild and the flavour and heat develops gently over time and lingers for a while. Adds a subtle richness to cooked foods.

Rocambole – Prized for flavour. These garlics produce squat cloves that peel very easily but don’t store very long. They produce scapes with 1-3 tight coils.

Russian Red (Late) Available in rounds only. A highly aromatic garlic with deep layers of flavours and a sweet finish. This garlic can grow very large in good growing conditions.
Ontario Purple Trillium (Early) Hot, direct garlic flavour that does not linger long.

Porcelain – Big, brawny plants with scapes that can grow over 5 feet tall if you leave them on. The cloves tend to be few (4-6) and large. The bulbs are usually white and symmetrical which gives them an elegant look even though they are hefty. The flavours are strong but not necessarily hot. These large plants will produce better if given more space.

German White (Mid) Best enjoyed raw. Mild to medium heat. Large bulbs with very few cloves.
Music (Mid to Late) Very large cloves (4-6). The most commonly grown hardneck variety in Canada. Brought to Canada in the 80’s from Italy.
Northern Quebec (Mid to Late) Available in bulbils only. Hot. Grows easily.
Yugoslavian (Mid to Late) Available in bulbils only. Hot. Heirloom commonly grown in B.C.


Unclassified Hardneck Garlics

Fireball (Mid to Late) The name refers to the colourful bulb wrappers. It’s hot, but not too hot and the heat is short-lived and there’s very little aftertaste.
Kazakhstan (Very Early) Available in bulbils only. Smells great and has a hot, lively, garlicky flavour. Blazingly fast to mature so harvest sooner rather than later.