Nourish Wellness visited Merritt College Landscape Horticulture Department today. We cultivated and planted one of their in-ground food security beds.

Department staff and students harvest the vegetables grown in the Land Hort food security beds. The food is donated to the Mercy Brown Bag program, who provides  supplemental nutrition to seniors.

Transplanting demo

The in-ground bed that we replanted today, had sunk due to organic material breaking down over time. This caused the bed to be level with the pathways. We followed the steps below to raise up the bed, and plant.

1. Weed the bed. (This step had already been done.)
2. Pull back irrigation lines.
3. Add a layer of compost on the bed, or sprinkle granular fish fertilizer instead.
4. Add 2-3 inches of soil. This will raise the level of the bed, so that it's higher than the pathway.
5. Re-lay irrigation lines.
6. Figure out spacing for plants. 
7. Plant!
8. Place mulch, (straw), around plants. 
9. Sprinkle Sluggo around plants. (Sluggo is a non-toxic product that helps protect plants from            slugs and snails, and can be used in organic gardens.) OPTIONAL
10. Water in the tree collards.
11. Wet down the mulch.

     Every backyard gardener, plant enthusiast, farmer, community gardener and container gardener can create compost.  How successful that compost pile will be, is often dependent on how well one maintains it.  Read on to find the composting method, size and system that is most compatible with your particular lifestyle.
     To begin with, why compost?
     Compost is decomposed organic matter that enriches depleted soil, adding nutrients necessary for healthy plant growth.  When cultivating the soil in preparation for a new set of crops, compost is frequently added as a soil amendment and fertilizer to replenish the soil.  Compost is used as mulch as well.

Types of Compost Piles:

     The three most common compost pile types are hot and active, cold and passive, and vermicompost.
     Hot and active piles are great for eliminating plant pathogens and certain weed seeds.  A drawback for some is that the pile needs to be turned often.  Also the moisture and heat levels need to be tracked in order to have a successful end product.
     Cold or passive compost piles need less attention.  You can virtually leave the pile be, and let the organisms go to work.  However, this method takes much longer to create finished compost.
     Vermicompost, creates no waste, and has a quality final product.  Plus, the worms have digested kitchen scraps and other compost ingredients several times over and produce castings, (worm poop).  These castings can be collected to make a nutrient-rich compost tea to be used in the garden.

Compost Size:

     Small, large or windrow compost pile?
     Beginner composters and some household gardeners tend to choose small compost piles.  These piles are easier to manage, and as long as they are at least 3x3x3, can get hot enough to decompose quickly.  Small piles are usually turned once a week.
     Experienced gardeners and community gardens usually have large compost piles.  Larger piles aren’t as easy to turn.  The ingredients are taken out, mixed and put back in about every six months.
     Windrows are generally for big gardens and farms.  They can be 8-10 feet high by 10-16 feet wide, depending on the windrow’s composition.  Compost piles of this nature are most often mechanically turned once a year.

Compost Systems:

     There are several kinds of compost systems that are used to house compost piles: the stackable bin, a tumbler, a 3 bin system, a worm bin, and if you opt to do without containment—an open pile.
     Stackable bins can be plastic, though many Do-it-Yourselfers have constructed wooden stackable compost bins.  These kinds of bins are great in that you can stack or remove pieces based on need.  Top a stackable bin with an aerated cover, (one that came with the bin, burlap sack or any other carbonaceous material).  
     Tumblers are horizontal compost bins that make turning a compost pile much easier.  Elevated above ground, tumblers prevent rodents and other pests from bothering your compost.  Compost takes about 6 months to mature in a tumbler.  Although more pricey, tumblers might be your best bet if you are less physically active.
     Three bin systems are great for larger piles, as you can start a pile and move it to the next bin in a few to 6 months.  By the time the compost is moved to the 3rd bin it’s a finished product.
     Worm bins provide a quicker way to process kitchen scraps.  Worms can create quality compost in less than six months.  Worm bins are typically covered, with aerated holes on the sides and bottom of the bin.
     Open piles provide a good amount of aeration.  They are however more susceptible to pest problems if the carbon:nitrogen ratio is off, or noncompostable items are rotting or spoiling.

Compost Ingredients:

      Healthy compost piles need nitrogen, carbon, air and water.
     Compost piles are often created by alternating green and brown material, to make layers.  As the pile is built, each layer of brown and green items is sprayed with water.  The ratio of carbonaceous (brown/dry), to nitrogenous (green/wet), material is usually about 30:1.
     Green ingredients for the compost can be vegetable and fruit scraps, tea bags, coffee grounds, grass clippings (pesticide free), garden waste, egg shells, manure (chicken, cow, goat, horse; not cat or dog feces as they contain parasites.).  The aforementioned green items are considered wet material because they tend to hold more moisture.
     Brown compost material can be straw, newspaper, brown non-glossy cardboard, wood chips, dry plant material (leaves, stalks, twigs), brown paper, sawdust (not from treated wood or plywood) and hay.  Hay can germinate in a compost pile, so generally speaking it’s not the best carbon choice.
     A few exclusions: do not add meat, bones, or dairy as they decompose very slowly and attract rats and other pests.   No grease.  Do not add diseased plants.  Also be careful what kind of weeds you put in your compost.  Even if your compost reaches high temperatures, certain weed seeds like Bermuda grass, poison ivy and poison sumac are not killed off.
     In a worm bin, only put in vegetable and fruit scraps.  Only about a 1/3 of the scraps should be fruit as the worms aren’t partial to acid.  Do not put citrus, garlic or onions in the pile.
     Whenever you add to a compost pile, remember to cover the food scraps with at least 6 inches of carbonaceous material.  This will prevent odors and help keep flies, fruit flies and other pests from entering your compost pile.
     Water needs to be added to the compost pile, but only enough to make it damp like a wrung out sponge. Waterlogged compost piles will suffer from a lack of air.
     Air flows more freely through the compost pile after it been turned; worms, and other compost decomposers such as sow bugs, help aerate the compost as well.

Composting Lifestyle:

     Do you have a hectic schedule? Maybe a low maintenance cold pile would work best for you.  Is lifting a bit of a challenge? A tumbler might be your best bet.  Eat only raw foods? Maybe a vermicompost is ideal for you. Give some thought into what type of compost pile, system and size work for you lifestyle.  Creating compost for your garden will be more successful if you do!

     Companion planting, or interplanting, is usually implemented for three reasons: complementary planting, space conservation and to obtain bigger yields.

     Companion planting is growing plants, (in the same bed, container or garden), that benefit or complement each other. Some examples of how plants work well together are: shallow and deep rooted plants; short season crops with long season crops; plants that grow upright and those that stay low to the ground; plants that deter pests, (helping to protect plants that are susceptible to insect damage).

     This blog lists flowers, fruits, herbs and vegetables that work well together. Compatible plants are in bold, and the incompatible plants are italicized.

ASPARAGUS- Basil, carrot, nasturtium, parsley and tomato. Garlic, onion and potato.

BOK CHOY-  Beets, celery, onion and potato.  Strawberry and tomato.

BEANS- Basil, borage, cabbage, carrot, cauliflower, collards, corn, cucumber, eggplant, marigolds, peas, peppers, petunias, potato, rosemary and summer savory.  Chives, garlic, gladiolus, leeks, lettuce, onions.

BEANS (bush)- Borage, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, collards, corn, cucumber, eggplant, larkspur, lettuce, marigold, mint, pea, potato, radish, rosemary, summer savory, strawberry, sunflower and tansy.  Beet, garlic, onion and pepper.

BEANS (pole)- Basil, borage, broccoli, carrots, collards, corn, cucumber, eggplant, lettuce, marigold, mint, pea, radish, rosemary, summer savory, strawberry, sunflower and tansy .  Beets, broccoli, Brussel sprouts, cabbage, cauliflower,  garlic, kohlrabi, onion and sunflower.

BEETS- Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collards, chives, delphinium, garlic, kohlrabi, larkspur, leeks, lettuce, onion,pak choi and sage.  Beans (pole).

BROCCOLI- Basil, beans (bush), beets,  chamomile, chard, celery, chives, cucumber, dill, garlic, hyssop, leeks, lettuce, marigold, mint, nasturtium, onion, potato, radish, rosemary, sage, spinach and thyme.   Dill, beans (pole), oregano, strawberry, tomato.

BRUSSEL SPROUTS- Basil, beans (bush), beets, chamomile, chard, chives, celery, garlic, leeks, onion, potato, spinach and thyme.  Dill, beans (pole), strawberry, tomato.

CABBAGE- Basil, beans, beans (bush), Beets, chamomile, chard, chamomile, chives, celery, dill, garlic, hyssop, leeks, mint, nasturtium, onion, oregano, peppermint, potato, rosemary, sage, southernwood and spinach.  Dill, pole beans, strawberry, tomato.

CARROTS-  Asparagus, beans, beans (bush), beans (pole), chives, flax, garlic, leeks, lettuce, onions, rosemary, peas, peppers, radishes, rosemary, sage and tomato.  Anise, cucumber, dill and parsnip.

CAULIFLOWER- Basil, beans, beans (bush), beets, chamomile, chard, chives, celery, garlic, leeks, oregano and spinach.  Dill, beans (pole), cucumber, dill, nasturtium, pea, potato, strawberry, tomato.

CELERY- Bok choy, beans (bush), broccoli, Brussel sprouts, cabbage, cauliflower, chives, collards, cucumber, garlic, leeks, nasturtium, onion, pak choi, spinach, tomato.  Parsnip and potato.

CHARD- Broccoli, Brussel sprouts, cabbage, cauliflower, collards.

CHIVES- Beets, broccoli, Brussel sprouts, cabbage, carrot, cauliflower, celery, lettuce, summer savory and tomato. Beans, peas.

COLLARDS- Basil, beans, beans (bush), beets, chamomile, chard,  chives, celery, cucumber, garlic, leeks, lettuce, onion, potato, radishes and spinach. Dill, beans (pole), strawberry, tomato.

CORN-  Beans, bush beans, pole beans, cucumber, melon, peas,  pigweed, potato, pumpkin, purslane, squash and radishes. Tomato.

CUCUMBER- Beans, broccoli, bush beans, celery, collards, corn, lettuce, nasturtium, peas, radishes, sunflowers and tomato. Basil, cauliflower, carrots, potato and sage.

EGGPLANT- Beans, beans (bush), marigold, potato and spinach.

GARLIC-Beets, broccoli, Brussel sprouts, cabbage, carrot, cauliflower, celery, chamomile, collards, leeks, lettuce, strawberries, summer savory and tomato. Asparagus, beans and peas.

GRAPES- Hyssop.

KALE- Basil, beans (pole) and tomatoes.

KOHLRABI- Beets. Beans (pole).

LEEK- Beets, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, collards, lettuce, onion, strawberry, summer savory and tomato.  Beans and peas.

LETTUCE- Beets, broccoli, carrot, chives, collards, cucumber, garlic, leeks, onion, peppers, radishes and strawberry.  Beans and parsley.

MELON- Corn and radishes.  Potato.

ONION- Beets, bok choy, broccoli, Brussel sprouts, cabbage, carrot, cauliflower, celery,  chamomile, collards, leeks, lettuce, pak choi, peppers, pigweed, strawberry, summer savory and tomato.   Asparagus, beans, beans (bush), beans (pole) and peas.

PAK CHOI- Beets, celery, onion and potato.  Strawberry and tomato.

PEAS- Beans, carrots, corn, cucumber, potato and radishes.  Cauliflower, chives, garlic, leeks and onion.

PEPPER- Basil, bean, carrot, lettuce, okra, onion and radishes.

POTATO- Beans, (bush), bok choy, broccoli, Brussel sprouts, cabbage, collards, corn, eggplant, flax, horseradish, pak choi, peas and pigweed.  Asparagus, celery, cucumber, pumpkin, squash, sunflower and tomato.

PUMPKIN- Corn and marigold.  Potato.

RADISHES- Carrots, chervil, collards, corn, cucumber, lettuce, melon, nasturtium, peas and peppers.  Hyssop.

RASPBERRIES-  Garlic, rue, tansy.

SPINACH- Broccoli, Brussel sprouts, cabbage, cauliflower, collards, celery, eggplant, fava beans, onion and strawberry.

SQUASH- Borage, corn, marigold and nasturtium.  Potato.

STRAWBERRY- Borage, beans (bush), leeks, lettuce, onion and spinach.  Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collards and pak choi.

TOMATO-  Asparagus, basil, bee balm, borage, carrot, celery, cucumber, chives, garlic, leeks, marigold, mint, nasturtium, onion, parsley and pot marigold.  Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collards, corn, fennel, pak choi and potato.

ZUCCHINI- Nasturtium.