By Jessi Jablonski
Stay sharp in the winter
During these chilly winter months, I often dream of flowers swaying gently in the breeze and the sun shining on my face as I’m digging in the garden. Even though I can’t get a shovel in the ground, that doesn’t mean that I won’t see my garden tools all winter. Cool months are a great time to prepare your tools for spring. The warm weather often comes quickly, so do your best to be prepared for the first day of gardening season.
Garden tool maintenance is not just a chore for a rainy day. Every year, it is important to take the time to care for the tools. Not only will they last longer, but you will not have to work quite as hard to get the job done properly.
Quality hand pruners are made to last a lifetime. I still have my first pair of Felco pruners that I purchased back in 1998. I sterilize, sharpen and oil them several times every summer, but at the end of the season, they will be completely broken down and deep cleaned. Blades will be sharpened or replaced. The gunk that is in the spring will get scrubbed out. If the plastic on the handles is cracked or missing, they get a new coat of Plasti-Dip. My loppers, long-handled pruners and pole saws get the same treatment. A light coat of oil and they are ready to go as soon as I need them in the spring, or even after a winter wind storm!
I used to sharpen all of my shovels, hoes, axes and other garden tools in the late fall, after the first frost. I have found that living in the country, inevitably they will be pressed into service for an emergency winter project. When it gets closer to spring, I like to take the time to walk out to the barn on a nice, sunny day. The shovels get a bath in a bucket of warm, soapy water and dried thoroughly. Any rust spots will get scrubbed off with some steel wool or crumpled aluminum foil. Bad rust spots can be soaked in vinegar overnight, or grind them off with a small grinder. If sap remains on the tool, hand sanitizer or rubbing alcohol will often remove it with a bit of elbow grease. Try to stay away from petroleum-based products, as they can be toxic to any plant tissue that comes in contact with them. Next, the edges of the blade are filed sharp. Wooden and fiberglass handles are inspected for cracks, and replaced if necessary. Lastly, the metal blades get rubbed down with a plant-safe oil. I prefer vegetable oil because it is inexpensive, we always have some in the house, and it will not be toxic to the plant.
After all of your tools have been properly cleaned, polished and sharpened, avoid just throwing them in the corner of the garage. If your sharpened shovel edge comes in contact with gravel or concrete a few times, it can dull. Invest in some inexpensive bike hooks or large nails and hang as many tools up that you can. If that is not possible, set the metal ends of the tools on some folded up burlap or old rags, instead of the hard floor of the garage.
Take care of your tools, and they will make your time in the garden much more enjoyable.
Use your sharpened knives to make this dish. It is even better after the flavors have a chance to marinate overnight. Missing an ingredient? Don’t worry, this recipe is flexible and easily adaptable to your tastes. Feel free to add just a pinch of sugar or honey if you feel that it needs to be a bit sweeter. Eat as a side dish or serve as an appetizer with some tortilla chips.
The Plant Lady is a regional horticulturalist with the goal is of making Bluff Country more beautiful – one garden at a time. Follow her on Facebook @PlantLadyMn for helpful tips and tricks, or via email at ThePlantLadyMN@gmail.com.
Cowboy Caviar
1 can, 15 oz, black beans, drained and rinsed
1 can, 15 oz, pinto beans, drained and rinsed
1 cup corn, frozen or canned is fine
1 cup chopped Roma tomatoes
1/2 cup chopped cilantro
1 cup diced bell peppers
1/2 medium red onion, diced
1 jalapeño, seeded and diced, if desired
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 tablespoons olive oil
Juice of 1 lime
Mix all vegetables and cilantro together in a large mixing bowl. Mix well. Add seasoning (chili powder, cumin, salt and pepper) and mix well. Drizzle olive oil and squeeze lime juice onto mixture and mix well to evenly coat.
Refrigerate for 2-4 hours or overnight to let flavors mingle. Stir well before serving, salt to taste and add an additional tablespoon of oil if necessary.
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