Terrace Gardening/ Hillside solutions

20160506_194926We have 1.75 acres… almost all hilly… When we moved to SE Ohio in 2006 I had no interest in gardening… but greatly enjoyed the Athens Famers Market.

Knowing that food was making terrific travel to get to our markets, I began gardening… my first veggie garden was a square foot design in a raised bed, fast forward 3 years and I have veggie beds everywhere… so much so .. my supportive husband calls it “farming” instead of gardening… LOl…

My DH installed this 40 foot long terraced bed with some barnwood planks, we back filled with composted horse manure and compost.  Last year was my first year, and I harvested  all year  with some cover from frost clothes. Weeding on a hillside is kinda a pain, in the calves… but when you have no flat land… humph… well…. ya gotta do what ya gotta do…  The plan is to install a lower terrace and back fill with bark for more level navigation.


When we first moved here we installed a great stone wall 3 tier terrace… I had installed many awesome shrubs and perennials…. Last year I when I was moaning about not having enough garden space, I looked around with new eyes and saw that I actually had many garden beds… I just wasn’t using them  well… This spring I have added letuces  and herbs as well as Broccoli … Tada… It finally entered my thick scull…. a garden doesn’t just have to be flowers and shrubs…. Yay!…

Dehydrating Celery

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Amazing how tiny celery is once dehydrated!

My Pantry is stocked with many  dehydrated staples like celery, potatoes, and onions. 

So many times you get in the middle of a cooking session and whoops!@#, the celery is limp, the onions are gone or the potatoes growing!

I grab an extra bag of whatever looks good or has a sale price, dehydrate and store in mason jars, this style of preserving can last for years as long as you keep things cool, dark and dry.

Celery and onions don’t need blanching, but potatoes turn a terrible black color if you don’t blanch them first.


  • Cut in a 1/2″ dice
  • Fill dehydrator trays (I use an Excalibur, because of it’s large capacity and thermometer)
  • Set at lowest temp. ( I like to keep temps under 115 to preserve nutrients)
  • Dehydrate for 12-16 hours until Crisp
  • Add to Soups  or saute dry, re-hydrate to add to tuna salad etc or grind into a powder while dry to make seasoning