Blog | Rose Red & Lavender

So much has been happening, I don’t know where to begin. I always promise myself that I will blog once a week. I don’t Its terrible.

Home Grown Tomatoes

We have been busy beavers over at the shop and have been making all sorts of mischief. Over the past coupla weeks we have totally transformed out outside space into a big, luscious garden. We have also planted a few thousand herbs, veggies and fruits just for you. We like to grow our own so we know its all good and organic, and we can grow all sorts of cool varieties that I never see on the market.

Teapot Vase Featured in Time Out New York

Mother’s Day is around the corner, I peeked in my back yard and saw the first roses. They always bloom around Mother’s Day. The market has been full of GEORGOUS! Peonies and I can’t get enough of them, Lilacs have also been coming around….but this year I have been mad about Hyacinths. Hyacinths have the sweetest scent and I have noticed an incredibly long vase life. We take a lot of care when processing them to make sure that they last extra long. Click here to place your order, we sell out.

Photo by Danny Kim for New York Magazine

Wedding season has begun and we are in full force production. I was excited to see that we where one of the few people selected to be in New York Magazine’s Summer 2012 issue. This beautiful headpiece is made of Wax Flower and Anenomies. I was inspired by some vintage headpieces that I had collected. These can be made and shipped overnight all over the country.

Me on Martha Stewart

Press!! In addition, we were named as one of the top 10 garden centers in New York City by Time Out New York. I was shocked and incredibly honored to be on the same list as Jamali and the Garden center at New York Botanical Garden. Even happier because we didn’t need to have a mascot or some trendy gimmick to get there, just great plants, cool gifts, and sound advice.

Martha!! I was so excited to be on the Martha Stewart Show. OK, in the audience on the Martha Stewart Show. It was a special about Etsy and the great sellers there they featured a terrarium class that I taught at Etsy Labs. My mom was excited to see me on National Television but didn’t understand why I wasn’t interviewed and on the show more, thanks Mom.

Birds and Bees

Speaking of Mascots though…I love bees and our birds. Yesterday I had the pleasure of installing not one, but two packages of Bees. These are Italian honey bees shipped up from Georgia and they are chemical free. I am proud of my organic bees. We put a hive on the roof of our studio along side our Fruit trees that we just planted. Ok. Yes I hauled a few dozen fruit trees onto a

Tara and the Bees

roof, but what the hell. A little exercise won’t kill me. I hope the bees will feel at home. I also put in an observation hive so that everyone can come and see the bees in action.

Tara, is my bee keeper partner. She grew up in Queens and has been keeping bees since she was a little girl, before it became all kinds of cool and trendy and she got me hooked on bees. Last year she got stung and discovered that she is allergic, after all, but was still a trooper and put on the white suite and ventured forward. I can’t wait for the honey and bees wax.

Moss Graffitti

Moss Graffiti. We love moss and taught a fun class on how to paint with plants.

Robb put together a nice presentation and even played MC Hammer to get people inspired to make some graffiti.

My parents live in West Virginia, near the Maryland border. Their property sits on the site of an old tomato and melon farm. There was once a thriving tomato industry in their area but the local farmers could not compete with the big factory farms in California so they went out of business. Unfortunately, the farmers used chemical fertilizers which left the soil depleted of organic materials and nutrients and pretty poor. It has been siting fallow for about 20 years.

They said that nothing can grow there but offered to give me a small piece of land to try to grow something if I could, I saw it as a horticultural challenge.

I fell in love with lavender when I first visited the south of France and had the opportunity to visit lavender fields while it was in full bloom. My parents had seeded their property with wildflowers and registered their property as a wildflower farm and lavender seemed like a good fit. Lavender loves to be planted in well draining soil on a slope without many nutrients. It doesn’t need much maintenance, water, pest control or fertilizer and if planted correctly, can be maintained by mowing in between rows a couple of times a year. Turns out it loves it in the mountains of West Virginia where there are hot dry summers and lots of silty, rocky soil. It also tolerates being ignored by my parents. We planted a few thousand plants on mother’s day a few years ago and it has thrived.

While you spend the 4th chomping on hotdogs or fauxdawgs trying to keep cool, we spent the holiday weekends at our flower farm in West By God Virginia picking lavender from our fields in triple digit weather. Yea Haw! Our lavender is grown without the use of chemicals or pesticides and is perfect for use in your home or for cooking.

Here is a great recipe for Lavender Sorbet

Lavender Sorbet

The vodka in the recipe makes it very soft. It’s not the kind of iced dessert you scoop into an oversized waffle cone. It’s a slushy, uncooperative dish that, in small doses, will refresh your heat-addled senses. While this style of sorbet is similar to the palate cleansers served at high-end restaurants between courses, I like it as a mid-afternoon refresher on a scorching hot summer day.

Makes 4 very small servings

1/2 cup white sugar
1 cup water
1 heaping teaspoon fresh lavender flowers (food grade only*)
1 tablespoon lemon juice
1 tablespoon vodka
In a small sauce pan, dissolve sugar and water over medium heat.
Stir in lavender. Bring to a boil then quickly reduce heat and simmer 5 minutes.
Allow to cool for 10 to 15 minutes, then strain lavender syrup through a fine sieve.
Stir in lemon juice and vodka.
If you have an ice cream maker, make the sorbet according to the manufacturer’s directions.
Otherwise, pour the syrup into a flat-bottomed glass dish, cover, and freeze until semi-solid. Break the sorbet up with a fork and freeze until solid. Place frozen sorbet in a food processor or blender and blend until smooth. Cover and refreeze until ready to serve.

Seeds, seeds, seeds.

I love seeds. I really do. I like looking at the catalogs, reading all the descriptions, trying all the varieties, saving seeds, collecting seeds, trading seeds. I love talking to seed growers and getting all nerdy about all the different cultivators and reminiscing. When we say Brandywine, or Moon and Stars, Even Freckles and Deer Tounge, we smile, because we know what that means an we all have our favorites.

If you haven’t tried it, using seeds to start your garden can be very rewarding. There are so many varieties that just wouldn’t be available to you if you didn’t grow them yourself, even things that (gasp) would not be available at the Farmer’s market. I know, I know, they seem to have everything but there are some bizarro things out there, Purple, Conical Cauliflower?. Lettuce, radishes, and beans and sunflowers are very easy and if you are timid, I suggest you start with those.

We teach a few classes on how to start seeds. I am always proud when my students come back and show me pictures of what they grew. One of my very first students moved on to create his own Roof Top Seed company, I am so proud.

I personally have tried almost every method of seed starting and there are two that I will swear by, ok, three that I swear by. These are; winter sowing, jiffy pellets, and baby beds.

Seeds are a miracle and once water is added, the whole process of life begins. Have you watched your garden in the spring, and notice how bare the earth is, and suddenly, after a warm day, life pops up out of nowhere? Weeds, weeds, weeds and lots of them. No one mollycoddles these plants, no one sets up growlights or painstakingly cares for them and yet they grow. Whaddup with that? Sometimes you will notice that the seedlings look a little familiar and many times, healthier, but smaller versions of ones you started in your home weeks before. Those volunteer tomato plants, sunflowers, and herbs just pop up, all on their own. Get Out! These seeds rest in the ground all winter and when the time is right, for them, POP! I have noticed that the volunteer plants almost always catch up to the ones I started, and even out grow them, not fair.

There is a method called Winter Sowing. Basically, you take your seed starting kit, take out container, milk jug or what have you and you plant your seeds, water them, and place the whole thing outside, in the middle of winter, in the snow. When the time is right for those seeds to grow, they will, with no help from you, and they will thrive and be healthy. Just be sure to water them when the weather warms up. The cold kills any of the damp-off fungi, and also helps striate hard seed coats. This is the only way that I have been able to successfully grow Lupins and Columbine (both native plants) from seed. Funny enough, tomatoes, and peppers also do very well using this method. It may not be as much fun as starting them inside, but you will get good results.When the seedlings are large enough, you just move them to where you would like them to be in the garden.Yes, it is that easy. You don’t need to worry about planting charts, frost dates, grow lights….ect. They will grow when they are ready to, it almost takes all the fun out of it.

Jiffy pellets, I love, love, love them. Before I had a garden in the city, I had one in the country in upstate New York and I would grow my seedlings at home; first in a walkup in Alphabet City, and then in a real grown up’s apartment in Park Slope, even in the hatchback of my Saab, which was a terrific greenhouse, as well as a fun car.

Starting seeds can be messy and the fine seed starting mix can go everywhere. Filling the trays is a hassle and it always makes a mess. One year I discovered Jiffy 7′s and I was hooked. Jiffy’s are little disks of peat-moss that are flat, but when you add water, they pop up into little pots that are surrounded by netting. Storage is easy and they last forever.

Mini Greenhouse

Put three seeds in a little pot, cover with a clear lid and wait for your seeds to sprout. Take off the lid and watch your plants grow. When you transplant, move the pot into the soil, its that easy. Sometimes I rip off the little net, sometimes not. These pellets come in little mini greenhouses with 6, 12, 20 or 72 pellets. 72 will fit into a full tray, and they work great in combination with the plastic 6 packs that come with the 72 cell greenhouses. 72 plants! once you get started, you will want more, and more and more….

Other methods, peat pots, newspaper cups, the paper towel, ect…. never worked out that great for me and I always had watering issues, mold (especially with the newspaper cups) and general poor performance.

The last method that I like is similar to the winter gardening method but uses a cold frame instead of individual containers. You basically set up a small raised bed, about 2′ x 4′ and fill it with a light mixture of vermiculite and peat or coir with some sand. 3 parts peat or coir to one part sand and one part vermiculite. A 15g smartpot would also do well.

Smart Pot

Plant your seeds, well spaced, in little rows, don’t forget to label them. When the plants are big enough, use a transplant trowel (skinny and thin) and move them to where you want them. If you like you can cover the box with plastic hoops or with an old window or piece of glass, creating a cold frame. Don’t forget to prop it open on sunny days or you will have an oven.

The backs of seed packets have lots of great information. Ignore most of the planting instructions, except for if it tells you to direct sow, some seedlings don’t like to be moved around much. Remember to always space your seeds, each seed has the potential of becoming a little plant. A pack of lettuce seed can have up to 400 seeds, so avoid at all costs, making a little furrow and sprinkling all the seeds in that furrow. Thinning is a waste of time, and a waste of seed, and it is damages the plants. Its always best to put 3 seeds in a spot, every few inches. One out of three is bound to grow.

This is one of my favorite design studios in San Francisco, Their flowers rock!

http://www.designspongeonline.com/2010/09/we-like-it-wild-late-summer-gradation.html

Beautiful work Studio Choo They also offer classes in floral design (sounds like someone we know)

Straw Flowers

Some of you who have been at the shop in the past few months may have met William. He is my 4 month old son and has been with me since he was born in December.

William Rocks

Uhaul Rocks

The town we went to is actually part of New York City, called Broad Channel and is on the way to Far Rockaway.

The Federation of Black Cowboys is a group of African American men who are dedicated to keeping the tradition alive of Black Cowboys, http://www.federationofblackcowboysnyc.com/, yes there were a lot of black cowboys!

western wear

Anyhow in keeping with our tradition of keeping things local and organic I picked up some manure which we will be selling at the shop.

We can also get you a truck load of manure if you like. Yeah Haw!
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We are tired of winter, I am tired of winter, I feel sometimes like I will never be warm again. I see the signs around me, the branches on the willow trees are turning green, the sun is out a little bit longer every day and I am getting a huge burst of energy.
After winter comes spring, right?

From now until spring, we will be having our countdown to spring. Last weekend, Lydia wheeled her carriage through the streets of Williamsburg handing out packets of seeds and herb plants. We will continue our endeavors until the start of spring. I hope we bring a little bit of sunshine into you lives.

There was an interesting article in the New York Times today about the tomato blight. http://www.nytimes.com/2009/08/09/opinion/09barber.html?em

This just highlights another reason to stay local. The tomatoes carrying the blight were raised en-masse on huge giant seedling farms in the south and shipped all over the North East to big box stores like Wallmart, Lowes and Home Depot.

Our tomato plants didn’t travel quite as far. Some were raised, from seed, right here at the shop and others made the trek all the way from, gasp, Long Island. Enrique, Lavender and I went out to select them personally and we met the grower, a nice lady who also grows herbs we sell. We had some tomato talk, my favorite, and took our plants back to Brooklyn.

Its nice to know that your tomato plants come from good homes. We don’t spray or use harsh chemicals and we usually stick to heirloom varieties, just because they taste better, its the right thing to do. Every little seed is treated with loving care. Because we are small we can take the risk that a tray of Mortgage Lifter, or Banana Legs might not sell. Big Box stores don’t have that luxury, they stick with a couple of varieties that they can sell to the masses and most of the time sell hybrids so you can’t save the seeds and grow your own.

I am a firm believer in biodiversity and try to keep as many heirlooms around as I can and I have a collection of interesting seeds that I have gathered from markets all over the world (chinese soup melon anyone?). Having a lot of different kinds of plants protects us from things like the tomato blight because there is always a chance that one of the varieties will be resistant to the disease. For example, European grapes cannot survive on the East Coast, why, because we have a fungus in our soil that will kill them, but, american grapes (like concord and Muscat) make terrible wine but do just fine here and are immune to the fungus, so we graft european grapes onto american rootstock and grow our own wine grapes and make wine that doesn’t taste like rotten jelly.

This fall we are going to have a harvest festival with a seed swap, so save your seeds and start taking pictures of your garden or fire escape or where ever you grow your stuff.

So far, we saw one case of blight which I initially thought was TMV, (another tomato disease), and the plant was destroyed. It was brought into us from outside when someone wanted to know what is wrong with their plant. Thus far I have seen no other signs from ours at the shop or ones we took home. My neighbor grows tomatoes from seed as well (Italian Genoa to be exact) so there was no danger of it coming from his. Of course we will have 30th generation Williamsburg Genoa this spring (he has been growing plants for that long with seeds he bought from Italy)

If anyone has seen anything, blight wise, I am curious to know. Take some pictures and send them to us. If you do, rip up your plants, don’t compost them and plant some pumpkins where the tomatoes used to be, they will grow just fine and avoid planting tomatoes, potatoes, eggplants or peppers there for a few years.

Ahhh, tomatoes, tomatoes, tomatoes, seeds, seeds, seeds.

Ok, do I sound like a plant nerd or what?