Lee and Amanda Borden
Longleaf BreezeEpisodes
Episodes of Longleaf Breeze
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After six years, it's time to shift our focus from what we're experiencing to what we can share. You'll see a bold new responsive design. Expect fewer podcasts, but there will be more information you can find and use. And we'll keep changing
Farmers have to keep one eye on next season. Even though it’s cold outside, we’re planning spring and summer vegetables. So when should we terminate our cover crops? They always hit a growth spurt when we most need to make room for other planti
We love longleaf pines. They will live hundreds of years and are our forest's best tool for survival in an uncertain climate. Each January we plant a box of 330 longleaf seedlings. This year we're planting around the driveway, lodge, and Veg Hi
We love heating with wood, but it has its disadvantages. The temperature in your home will vary more widely, it's messy, you must be present to start heating, and you have to think WAY ahead to have enough seasoned wood
We’ve known about this for a week and had time to prepare. We were safe and comfortable. The issues were utility systems, plants, and animals. And most of that was managing water, keeping it off the animals but thawed and flowing when needed
Today we look back on 2014 and some "firsts" it brought with it, like the chickens and a cover crop test. We also talk about what we think lies ahead in 2015, like maybe meat rabbits, a greenhouse, and perhaps citrus.
Merry Christmas! We are back from a week in California visiting with Joe and his family. The visit was delightful, but we both are struggling with illness and weak voices, so we have kept today's program short
We use vinegar in our food the same way others do, but we also use it for weed control, for cleaning and stair removal, and for pickling. Most recently, we used it to disinfect the chicken coop and the brooder bin.
Yesterday we ushered two aged laying hens from coop to table. We learned: Start early in the day, make sure your knife is sharp, expect them to complain loudly, don't spend money on a cone or a plucker, learn chicken anatomy, and secure the dog
We're thankful for food put by, for food growing through the winter, for hens ready to grace our stewpot, for laying hens coming on this Spring, for firewood in winter and shade in summer, but especially for relationships with friends and famil
November for us is usually quiet, cool, and pleasant. This year it just slammed us with winter, and our poor plants were unprepared. The figs probably died back to the ground yet again. But frost blanket protected our tender broccoli
Soon it will be time to plant fruit trees in Alabama. Today’s podcast includes a listing of fruits in descending order of the ease of growing them in central Alabama
In the shop, well protected from Oddie, our four tiny chicks are eating, drinking, peeing, and pooping. Mostly sleeping. This program is about their breeds, their temporary home, and our plans for their transition to the coop on the orchard flo
Master Gardener and Garlic Guru RJ Arceneaux describes what kind of soil garlic prefers, when and how to plant it, how to care for it over the winter, and how to know when it's ready to harvest. In the South, this is the time to plant it
It was good for spring peas, tomatoes, beans, squash, tomatoes, peppers, eggplant, okra, sweet potatoes, edamame, summer peas, apples, muscadines, persimmons, and blueberries. Lousy for melons, corn, peaches, plums, pears, figs, and blackberrie
I failed to care for Amanda's garden while she was gone for a week. The beans and peas may be usable as seed but aren't fit to eat. The okra plants have collapsed with giant pods. We do have some gorgeous red peppers, though
Our home is 1/4 the size of the suburban house we left behind, so we thought it was small, but it's palatial compared to tiny houses, which force us to contemplate how much living space one needs to be happy. Think 200 sq ft, sometimes less
The persimmons we love are Asian persimmons, a far cry from the ones that turned our mouths inside out when we were kids. Mild, sweet, slightly tangy, and seedless, they have become our favorite. They are the last of our fruits to ripen each ye
Gas prices are low, at least in relation to recent history, but we will soon see a petroleum shortage. Most of us will be forced to live with less gasoline and diesel fuel. Yes, we grow our own food, but how can we cut our petroleum use?
Today's program is an honest, rueful reflection on the mistakes we think we made and what we are learning from them. Our first chickens were an economic waste, producing surprisingly few eggs for all the care and feeding they received
Late summer usually means fired up tomatoes, squash consumed by insects, and a push to plant for fall. This year, we're getting a surprising spurt of production. Plentiful rain helped, but so did Amanda's mid-summer planting
We're still figuring out what tasks we should hire professionals to help us do and which ones we should do ourselves. This program lays out the factors we consider when we're thinking about hiring someone to help us with a project
We're transitioning to the fall, which we love. It's more pleasant to be outside, the weeds and bugs slow down, and we get to grow vegetables like collards and kohlrabi that just don't work in central Alabama in the summer
It's hot in August, but winter arrives soon, and we'll need warmth. We've neglected to build a supply of seasoned firewood, so we're playing catch-up. We'll use the sun for drying, and we'll use wood sparingly until we're sure we'll have enough
Growing fruit is an exercise in delayed gratification. After four years, the fruit trees are maturing and we are beginning to see real abundance of apples, pears, figs, muscadines, blueberries, and persimmons. Still waiting on the peaches and p
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