Sunday, October 24, 2010

Time to Clean the Celtic Ozark Garden

The Ozarks has been very lucky this year. We have not had a killing frost yet. However, it looks as though that will happen this next week. So, for the Celtic Ozark Garden, it is time to clean.

All the left over plant life that has not been sent to the compost pile will go there. I also like to shake the soil out of the roots of those plants, prior to going to the compost pile. Once done, I like to break up all the soil, and get out as much of the roots as possible.

Once this is done, it is time to add fertilizer to the soil. I have written before about my Soil recipe. That is what I still use. If you want to check out that article, go to and you can read the article on how to make it. I like to fertilize now, because the elements have time to fuse into the soil all winter. This also helps to insure that the soil will not contains large clumps of fertilizer, that could potentially burn delicate plants.

I am also going to pull the basil in my garden today. It is more than due, as the basil is very unhappy with the weather. I will pick the leaves, and place them in a paper sack. Then, I will punch some air holes, and tie the top shut. The sack will go to a dark place in the garage, until the leaves are dry and ready to use for seasoning.

Finally, the last of my green beans seed pods need to be picked and stored for the next garden year. I always try to leave some behind for this purpose. The pods are now yellow, dry, and shriveled. This is how I want to share them. Leaving them on the vine has also helped to insure that they will not get moldly and rotten.

So, go spend a day in your Celtic Ozark Garden. A little clean up can be good exercise. Slainte va to all.

Ray Province is a retired minister and now IT Programmer in the healthcare industry. He is the owner of The Celtic Ozarkian, a website that chronicles all things Celtic and Ozarks in Missouri and Arkansas. You can check out the site at, or you can reach Ray at, or @celticozarkian on Twitter.

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