Tag Archives: Raleigh

The three geographic regions of North Carolina and gardening.

North Carolina is divided geographically into three regions: the coastal plain, the piedmont plateau, and the mountains. The soil of these regions varies and requires different gardening techniques.

The coastal plain has a grey sandy soil called Portsmouth sand. It’s very porous and drains fast. It usually needs amendments rich in organic matter such as compost or peat moss to absorb and hold water and add nutrients.

The piedmont plateau is a red clay base with a thin layer of organic matter. Its called Cecil soil. The clay blocks water movement and storage and plant roots are shallow. The challenge in gardening here is to add enough organic matter or sand to improve drainage and to create a deep enough layer of permeable soil for good root developement.

The mountains have a rock base on the slopes while the valleys and pockets have a rocky organic mix. The challenge is not only finding a flat location to garden but also soil deep enough to allow roots to grow.

Below is a map of North Carolina’s regions. You can find information about your state’s soil through your local agricultural extension or agricultural college. Most states also have a department of agriculture, too.

http://ncpedia.org/sites/default/files/physical_regionsmphysical_regionsmapap.gif

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Filed under General Gardening

Cumin flatbread

The mornings are still chilly and I don’t want to go straight in to the garden yet! I need something warm in my tummy first.

A quick morning Moroccan bread is just what’s in order!

Cumin Flatbread

20130309-103934.jpg1. Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to
combine.

Let stand 10 minutes. This is proofing the yeast. If it doesn’t smell yeasty and become cloudy and foamy your yeast may be old and dead.

Add oil, lemon peel, salt and ground cumin.

Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes.

Turn out dough onto lightly floured work surface and knead until smooth dough forms,
about 2 minutes (dough will be very soft).

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2. Lightly oil a large bowl. Add dough; turn to coat. Cover with a dish towel or plastic and let rise
in a warm draft-free area until doubled in volume, about 1 hour.

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3. Preheat the oven to 400°F Line 12×18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

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Gus says; “Do I smell food?”

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Adapted from Bon Appetit “Taste of the World”, Conde Nast Publications, 2008

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Filed under cooking, Food

A little snow in the garden.

We had a light snow yesterday that became sleet later in the day then back to light snow all night. Its beautiful on the garden since it wasn’t heavy enough to caused damage to the trees or shrubs.

Snow on the Dwarf Palmettos and Holly Fern.

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Snow on the Buddha.

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Front yard along the drive.

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The Basjoo Bananas.

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The cars.

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Dinner last night was tomato soup with roasted potatoes!

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I will add the recipe later today.

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Filed under Food, Weather