All You Can Eat Blueberry Buffet Becomes Reservation Only Establishment

Nathalie Jorge is serious about gardening. Squash and cucumber vines compete for space on her front lawn as peach and pear trees look on from above. Rain barrels harvest water from the family’s blue two story home, and compost stations at the back of the property recycle grass clippings, leaves and kitchen scraps. Until recently the blueberry bushes, that thrive  in a sunny nook on the side of the house, served as an all you can eat buffet for neighborhood birds.

“The bushes have yielded tons of berries, but the birds have eaten every single one,” explains Nathalie. “We tried making a protective structure with PVC pipes and plastic netting, but it wasn’t sturdy enough. The birds still found their way in.”

Not anymore.

We designed an animal proof structure that would fit perfectly in that  corner of their home, and be attractive enough to fit into the neighborhood as well. The blueberry cage measures 8’wide x 10’ long x 7’ tall, and the frame was constructed with a combination of western red cedar 2”x4” and 4”x4” rough sawed lumber. ½” galvanized hardware cloth fastened to the top and sides of the frame will foil even the most determined blue berry bandits.

The entry door measures 6’ tall, and opens out to maximize space within the cage.

“We love our new blueberry cage,” laughs Nathalie, inspecting the door. “And we’re really excited that we’ll  actually be able to eat our blueberries now!”

See You At The Common Ground Festival!

It’s not often that a street festival that is both family friendly, and has a great line up of talented musical acts. The Common Ground Festival  has both.  Saturday, August 25^th will be a perfect day to leave the garden tools in the shed, grab the bicycle, wagon, skateboard or stroller and head down to Thomas Avenue between Commonwealth and Central, for a day of music, arts, and merriment.

Right in the heart of eclectic Plaza Midwood, The Common Ground Festival will showcase the best local musicians, artists, and craftsmen. And you can feel good that your day of fun will help benefit the Dublin Dog Foundation, a Plaza Midwood based charity that promotes the use of dogs in therapeutic and service roles.
 

The festival hours run from 12p to 11p, with music continuing inside adjacent bars and restaurants until closing. Oh, and Microfarm will be there with organically grown heirloom seedlings for sale, including kale, broccoli, cauliflower, Brussels sprouts, beets, chard, cabbage and many more varieties for your fall garden. See you there!

Improve Soil Fertility With Rock Dusts

The famously fertile farmlands of North America, Europe, and New Zealand owe much of the credit to the crushed gravels left by melting glaciers in the last Ice Age.  As early as the 18^th century, farmers understood that rock dusts replenished minerals in depleted soils, and left small rocks and crushed gravels in the ground where they would break down over time and replenish deficient trace minerals.

To be effective, rock dusts should be worked into the soil with compost, which will provide the necessary organic acids to speed up mineral release. When making a compost pile, add rock dusts on each successive layer so that the organic acids that are formed in the decomposition process will begin to break down the dusts. Granite dust is the exception, and should be applied directly to the soil with finished compost.

The most widely used and readily available rock dusts include :

Dolomitic Limestone
Dolomite is often referred to simply as lime, but it is actually much more valuable as, unlike crushed limestone which is pure calcium carbonate,  it contains both calcium carbonate and magnesium carbonate. It’s useful in sandy soils and to remedy magnesium deficient soils, but is most often used to raise the pH level

Green Sand
Green Sand is the crushed product of a sandy rock or sediment that contains a high amount of glauconite, a greenish black mineral formed in marine deposits.  Green Sand has been sold as an organic mineral fertilizer and soil conditioner for over 100 years. It contains potassium, phosphorous, magnesium, and iron, and is favored by growers because the gentle release of phosphorous and potassium won’t burn plants. Green Sand also has excellent water absorbency.

Rock Phosphate
Rock Phosphate is a very forgiving, slow release source of phosphorous that  is so mild that it almost cannot be over applied. Depending on where it was mined, rock phosphate can be contaminated with other undesirable minerals, and is best purchased from a reputable gardening company, which can vouch for the source.

Gypsum
Powdered or pelletized garden gypsum is particularly useful in breaking up heavy clay soils. The mineral is also high in calcium, which benefits plants.

Granite Dust
Granite dust is a great source of slow release potassium, and while they can vary some in composition, usually contain between 3-5% potassium. Granite dust is commonly sold by landscape supply companies, often referred to as granite screenings, and used by landscapers for setting and leveling stones in patios and pathways.

Crushed Basalt
Basalt rock is formed by volcanic activity, and is used in large quantities for road building. The dust from the preparation of basalt gravel, called ‘belt dust’, is readily available, and an excellent source of minerals including silica, which improves plant cell structure and calcium and phosphorous intake.

Are Backyard Chickens Legal?

Are you the kind of person that would never even think of ignoring that no left turn sign? Even if it was 4am and no one was around?  Do you insist on cutting every fallen tree limb and hedge clipping into precise 3’ pieces lest the collection truck reject your yard waste?  Did you apply for a city building permit before installing your porch swing?

Interested in having backyard chickens in Charlotte?

In order to obtain a permit, you’ll need to jump through the dozen or so hoops listed below. Which won’t be a problem at all for the person who absolutely never runs at the pool.

Have enough sense not to get a rooster? Willing to build a nice looking coop that the neighbors will enjoy as much as your hens? Comfortable with taking risks like drinking straight from the tap, or cutting the tags off of mattresses?

More than a few of you must, because of the dozens of urban chicken coop owners we’ve talked to at Atherton Market, not one has bothered with the beaurocratic red tape of the permit.

Only you can decide if you’ll be comfortable living as an outlaw with no permit. Not comfortable with the risky lifestyle of a bootleg urban chicken keeper? Would you sleep better knowing that in addition to having supplemental insurance for your AFLAC supplemental insurance policy, you also have an official permit to keep backyard chickens? Better get out the measuring tape and make sure the coop is at least 25 feet from the property line...make sure they stay in the coop at all times...

Sec. 3-102. - City permits.

(a)Required. It shall be unlawful for any person to own, keep, have, or maintain any equine animals, cloven-hoofed animals or other livestock or any chickens, turkeys, ducks, guineas, geese, pheasants, pigeons or other domestic fowl in the city without first receiving from the bureau a permit to do so or to continue to have any of such animals or fowl after a permit has been denied.

This section shall not apply to, and no permit shall be required for, any agricultural operation within G.S. 106-700, which pertains to nuisance liability of agricultural operation, or to any rabbit that is kept exclusively inside its owner's residence. The permit shall be valid for one year from the date of issuance and shall be renewed annually. The annual fee for such permit shall be $40.00 per household. The application shall list all such animals and fowl on the premises. Before a permit is issued an employee of the bureau shall inspect the premises to determine if the keeping of the animals or fowl on the premises will endanger or is likely to endanger the health, safety, peace, quiet, comfort, enjoyment of or otherwise become a public nuisance to nearby residents or occupants or places of business.

(b)Denial. When a permit is denied for any reason, the applicant shall be given a written explanation of the reason for denial.

(c)Compliance required prior to issuance. An owner or possessor of such animals or fowl shall comply with the following applicable subsections before a permit is issued. Compliance with the following applicable subsections will create a rebuttable presumption that a permit shall be issued. That presumption may only be rebutted by specific findings supported by competent evidence that, despite compliance with the following, the presence of such animals or fowl is still likely to endanger the health, safety, peace, quiet, comfort, enjoyment of or otherwise become a public nuisance to nearby residents or occupants or places of business:

(1)Fowl and other specifically identified animals. The keeping of chickens, turkeys, ducks, guineas, geese, pheasants or other domestic fowl or rabbits shall be in compliance with the following:

a.Such animals must be confined in a coop, fowl house or rabbit hutch not less than 18 inches in height. The fowl must be kept within the coop or fowl house and the rabbits in the hutch at all times.

b.The coop or fowl house must be used for fowl only and the hutch for rabbits only, and both must be well ventilated.

c.The coop, fowl house or hutch shall have a minimum of four square feet of floor area for each fowl or rabbit.

d.The run must be well drained so there is no accumulation of moisture.

e.The coop, fowl house or hutch shall be kept clean, sanitary and free from accumulation of animal excrement and objectionable odors. It shall be cleaned daily, and all droppings and body excretion shall be placed in a flyproof container and double-bagged in plastic bags.

f.The coop, fowl house or hutch shall be a minimum of 25 feet from any property line.

g.No more than 20 such fowl or rabbits shall be kept or maintained per acre. The number of fowl or rabbits should be proportionate to the acreage.

(2)Pigeons. Pigeons, while allowed to fly to and from the premises, must be provided with adequate space on the premises, and sanitary conditions must be maintained.

(3)Cloven-hoofed animals. The keeping of cloven-hoofed animals, equines and other livestock shall be in compliance with the following:

a.Such animals must be provided with adequate shelter to protect them from the elements.

b.The shelter shall be kept clean, sanitary and free from accumulations of animal excrement and objectionable odors.

c.The shelters for cows and other large livestock, which are covered by the zoning ordinance in appendix A to this Code, shall be kept at a minimum of 75 feet from any property line. The shelters for goats and other small livestock shall be kept at a minimum of 25 feet from any property line.

d.Each cow or other large livestock, excluding equines, shall have a minimum pasture area of two acres. Each goat, sheep or other small livestock shall have a minimum pasture area of one-fourth acre.

(4)Slaughter. Any slaughter of any livestock or poultry not regulated by state law or otherwise forbidden or regulated shall be done only in a humane and sanitary manner and shall not be done open to the view of any public area or adjacent property owned by another.

(5)Annexation. An owner or possessor of animals on property that is newly annexed has 90 days from the date of annexation to bring the property into compliance and to have obtained permits required by this section.

(6)Exceptions. A permit shall not be required for animals of any kind if the animals are kept by a governmental authority or other appropriately certified and recognized academic institution, museum, raptor center, etc.

(d)Revocation. The bureau may revoke any permit:

(1)When the permit has been mistakenly issued without compliance with this section;

(2)When the applicant has submitted false information;

(3)For a violation of any of the sections of this chapter;

(4)When, in the opinion of the bureau manager, the health, safety or welfare of any person or property is menaced by the keeping of such animals; or

(5)When the animals become a nuisance.

If a permit is revoked, the applicant shall be given a written explanation of the reasons for the revocation. Upon the determination of a violation of this section, and if the violation pertains to a correctable condition on the property, the owner shall have 30 days in which to bring the property or condition into compliance with this chapter

(Code 1985, § 3-37; Ord. No. 2840, § 4, 12-13-2004)

Four Savory Summer Vegetable Recipes

Want to get creative with your garden's harvests and make some memorable meals this summer? Try these four excellent recipes that bring out the best in summer produce.

Summer Vegetable Stir-Fry with Couscous

 INGREDIENTS

• 2 cups diced peeled eggplant
• 1 1/2 teaspoons salt

• 1 1/2 cups water
• 1 cup couscous
• 2 1/2 tablespoons canola oil
• 2 1/2 tablespoons red wine vinegar
• 1 cup diced peeled carrots
• 1 cup diced zucchini
• 1 cup diced yellow crookneck squash
• 1 cup small broccoli florets
• 1 cup diced red bell pepper
• 1/2 cup diced red onion
• 2 garlic cloves, minced
• 4 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 2 tablespoons pine nuts, toasted

PREPARATION

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

Summer Vegetable Succotash

INGREDIENTS

• 1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
• 1 tablespoon vegetable oil (preferably corn oil)
• 1/2 stick (1/4 cup) unsalted butter
• 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
• 8 oz baby pattypan squash, trimmed and quartered
• 8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh chives

PREPARATION

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Cold Sesame Noodles with Summer Vegetables

INGREDIENTS

• 1/3 cup unseasoned rice vinegar
• 1/3 cup vegetable oil
• 1 tablespoon Sriracha (hot chili sauce)
• 1 tablespoon toasted sesame oil
• 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
• Kosher salt, freshly ground pepper
• 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
• 1 cup (loosely packed) cilantro leaves with tender stems
• 3 scallions, thinly sliced
• 1 tablespoon black or white sesame seeds

PREPARATION

Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

INGREDIENTS

• 8 ounces orzo (about 1 1/3 cups)
• 6 1/2 tablespoons extra-virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
• 1 red or yellow bell pepper, quartered
• 3 tablespoons purchased pesto
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

 
PREPARATION

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.