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How to Harvest & Store Summer Veggies Abundance

July is the PRIME HARVEST MONTH! June crops are mature, tomatoes are full colors! Plants are still vibrant! August is hot, after a hot July, and plants are slowing down. Harvest is slacking off, some plants are about to or already at a good time to allow seeding and seedsaving. Exceptions might be Winter Squash, Pumpkins. But July is the time for fresh eating harvests!

Harvest at your veggie’s peak delicious moment! Juicy, crunchy, that certain squish in your mouth, sweet, full bodied flavor, vibrant texture, radiant, vitamin and mineral rich! Besides being delicious and beautiful, it keeps your plant in production. Left on the plant, fruits start to dry and your plant stops production, goes into seeding mode. The fruit toughens, withers, loses flavor, maybe rots, sometimes brings insect scavenger pests that clean up, but spread to other plants. So, harvest right on time and let that radiance fill you!

Tomatoes can be harvested when they are green or when they get the color you chose! Bend cherry toms backwards on their stems so you get the cap and stem. This keeps them from splitting open. Next year you can get seeds for non cracking varieties! O’ course, if they split, you absolutely must eat them on the spot so they don’t spoil! 🙂 No fridging! Keep toms at room temp. Pink tomatoes ripen to a better taste and red color if they are left at room temperature. They do not turn red in the refrigerator, and red tomatoes kept in the refrigerator lose their flavor. If you want a tom to ripen, place it in a paper bag with an apple. No problem freezing toms whole! Just remove the stem core. You can blanch them and remove the skins first, or not…your choice.

Cucumbers – no storing on the vine. Your plant thinks it’s done and stops producing. Cut, clip or carefully twist off while holding the vine. Probiotic pickle your cukes. Cucumbers are another room temp veggie. University of California, Davis, says cukes are sensitive to temperatures below 50°F. They thrive and last longer at room temp. However, cucumbers, eggplant and peppers can be kept in the refrigerator for 1 to 3 days if they are used soon after removal from the refrigerator.

Refreshing Zero Calorie Cucumber Water! Martha Stewart says remove strips of cucumber skin, creating 1/2-inch-wide alternating bands of peeled and bare cucumber. Trim and discard ends. Halve cucumber lengthwise; cut into 1/2-inch slices. Combine cucumber and water in large pitcher; steep for 1 hour, and serve over ice.

Sweet Peppers – depends on the pepper. Let them stay on the plant if you planted ones for pretty colors. Cut or clip them off so not to damage your plant. Only wash them right before you plan on eating them; wetness decreases storage time. Store in a cool area, or only 1 to 3 days in a plastic bag in the vegetable crisper of refrigerator, separate from fruit. Green peppers will usually stay fresh longer than orange or red peppers. Quick-freeze ones you won’t be using right away! Slice, dice, and freeze in baggies in the amounts you anticipate using in a stir fry or stew.

A note on Plumping up! Gardeners in hot regions will need to be especially patient with big bells and sweet roasting peppers. Both of these tend to wait until the nights are longer and cooler in late summer before fruiting and plumping up. These folks may want to plant banana peppers or sweet non-bells, which will ripen in time to use with those bumper crops of tomatoes and basil. Peppers need time on the plant to absorb nutrients and water and plump up their flesh, so pack your patience.

String Beans Harvest just about daily. If they bulge with seeds and start to dry, your plant thinks it’s done and stops producing. Pick, pick, pick! Get them to the fridge vegetable drawer. If you have too many at once or want some for after season use, cut them to bite size pieces or freeze whole! Put as many per bag as you will use for the kind of meal you will use them for. If for a stew you will feast on for several days, you may want a larger quantity bag.

Carrots Check the shoulders of your carrots to see if they are the size you are wanting. A big carrot is not necessarily tough and woody. If you want tender snacking types, pull while they are smaller. Water well the day before pulling, dig down beside them to loosen them if necessary so they don’t break off in the ground. Carrots go limp if you leave them lying about. Cut the tops off to keep them fresh longer. Get them cooled off in the fridge veggie drawer in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long. Be creative with your cuts if you freeze some. Go diagonal, rippled, cubed, curled, sticks, or even whole!

Summer Squash, Zucchini Harvest in self defense! They get BIG, FAST! Some of you came from big families and like stuffing and baking them and would never think of harvesting them until they are huge, lotsa bang for your buck! Others have a family of 1, can’t possibly eat all that zuke, so harvest them quite small, fresh salad slicing size. The ridged types make pretty little star shaped slices! They like hanging out in the fridge, but not for long! They are more soft than carrots or peppers. Give away what you won’t use asap.

Lettuce can be harvested at just about any size, but definitely needs to be harvested before it bolts, puts up a stalk, or immediately after. Left longer, the plant dries, the leaves usually bitter. Leave it for seeds, or compost it. It can be harvested several ways. Eat the thinnings of a group you may have deliberately overplanted! If it is at a size you like, pick lower leaves and take them to the kitchen immediately. Wash, spin dry if you have a spinner, put them in a bag in the fridge veggie drawer. Feast daily until they are gone, go harvest some more. If harvesting a bit at a time drives you nutty, give it a whack about 2 ” above the ground and leave the root there. Take that lovely beauty home and process as usual. Good chance the root in the ground will regrow more lettuce if you keep the area moist! It won’t likely be as big as the original plant, but you will have more lettuce. Or pull that root and toss it in the compost. Plant more lettuce! Your choice. If your plant has bolted, take the whole plant and the leaves that are still good.

Sweet Corn When the silks turn brown and you push your fingernail in a kernel and it squirts milky juice, it’s ready for harvest! It holds its sweetness only 2 to 5 days! Harvest early in the day, make time to your fridge or the barbie because the sugars turn to starch very quickly! If you can’t eat them right away, pop them in the freezer, husks on! If you love tamales, use those husks!

Melons Harvest sooner by placing ripening melons on upside down aluminum pie pans or cans to keep them off the damp soil. The reflected heat and light will help them ripen evenly and sooner than when they are shaded by foliage or up in the cooler air on a trellis. Watermelons lose their flavor and deep red color if they are stored for longer than 3 days in the refrigerator. If you can’t eat them big ones fast enough, plant smaller size varieties, like container types, or harvest as soon as possible. Uncut, store in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine. In general, melons prefer your countertop. Really, no storing melons. Just eat ’em!

OR! Make melon sorbet! Simplest recipe: one melon, juice of one line, a few squirts of honey (some ppl use sugar) blend and freeze. Tasty and healthy on a hot day! Use an ice cream machine if you like. Variations might be a dusting of salt, syrup steeped with mint. Serve with fresh blackberries, blueberries, raspberries. Mmm…..

Potatoes are ready for digging when the plant flowers and after if you want them bigger! Wet up the soil until muddy, feel about for the biggest ones, leaving the others to get sizable for another harvest later. Store garlic, onions, potatoes, and sweet potatoes in a well ventilated area in the pantry. Protect potatoes from light to avoid greening; a paper bag also works well.

Okra! If your summer has been hot enough you got some! They must be harvested before they get tough. Letting them get bigger simply doesn’t pay. So look carefully for mature fruits and take ’em! I grow the burgundy and ruby types, slice them fresh over my salads. Pretty little stars. Okra really is best fresh. Very fresh. Eat okra within a few days of buying it. Store okra loosely wrapped in a plastic bag in the fridge veggie drawer.

Strawberries Pick them when they are red and vibrant looking! Don’t let them hang out on the plant where soil creatures or birds will nibble on them. Storing them is a little different. Quickly as possible, store fresh picked berries in a container lined with a paper towel or in a paper bag in the coldest part of your fridge. They will last about a week, but it’s more fun to eat them sooner!

The counter storage area should be away from direct sunlight to prevent produce from becoming too warm. And don’t put them in sealed plastic bags that don’t let them ripen and increase decay.

Per UC Davis: Refrigerated fruits and vegetables should be kept in perforated plastic bags in the produce drawers of the refrigerator. You can either purchase perforated plastic bags or make small holes with a sharp object in unperforated bags (about 20 pin holes per medium-size bag). Separate fruits from vegetables (use one drawer for each group) to minimize the detrimental effects of ethylene produced by the fruits on the vegetables. Use all refrigerated fruits and vegetables within a few days since longer storage results in loss of freshness, flavor and nutrition.

Your SECOND HARVEST is SEEDS! As July goes on or in August, when you or your plant are ready, let your very best plants produce but don’t harvest the fruits. Beans get lumpy with seeds and will dry completely. Let them dry on the vine for full nutrition from the mother plant. Let a cucumber yellow and dry. Let the corn cob dry and the kernels get hard. Cukes, peppers, melons, okra and squash are easy. Just remove the seeds and let them dry. Label the drying containers with year and name! Tomatoes are a tiny bit of a process but not hard at all. See more!

Save enough seeds from your best plants for your own planting, for several rounds of planting across the next season, for replanting when there are losses, and some to give away or share at a seed swap. Keep the local race going.

Seeds Mini Dandelion Glass Jar SeedSaving
Mini Dandelion seeds! Dandelion is a terrific companion plant, super nutritious and medicinal!

Some seeds, like beans and sunflower, are food in themselves, or used as spices and seasonings, Cilantro/Coriander or pepper seeds. They may be pounded to colorful powders. Others are medicinal, like Calendula or used in teas like Chamomile. Many are so pretty in gift jars, as art, in necklaces or as talismans!

Give away or store what you can’t eat. Freezing is the simplest storage method. Cut veggies to the sizes you will use, put the quantity you will use in baggies, seal and freeze. Whole tomatoes, chopped peppers, beans, onions. If you need more than your freezer can hold, get into canning! Learn about it from a pro and do it right! In SoCal, few of us can since our ‘winter’ crops are so abundant as well! Usually the only things canned are favorites you would like a taste of during the winter, jellies/jams, or if you won’t be gardening in the winter months. Probiotic pickle your cukes and cabbages and anything else you want to! That is a super healthy option!

See 5 Simple & Easy Storage Ideas for your Harvest Bounty! Nothing wasted, inexpensively made, thankfully eaten!

Enjoy your sumptuous meals! Sing a song of gratitude and glory!

Here’s a quickie convenient reference graphic from UCDavis

 

Storage - Which veggies and fruits to Refrigerate or Countertop!

7.1.17 Updated

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The Green Bean Connection started as correspondence for the Santa Barbara CA USA Pilgrim Terrace Community Garden. All three of Santa Barbara’s community gardens are very coastal. During late spring/summer we are often in a fog belt/marine layer most years, locally referred to as the May grays, June glooms and August fogusts. Keep that in mind compared to the microclimate niche where your veggie garden is. Bless you for being such a wonderful Earth Steward!

Love your Mother! Plant bird & bee food! Think grey water! Grow organic!

 

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Mediterranean Understory & Guild Plants for Food Forests – Part 2

Please SEE Part 1 before you read this list!


Here is what a young Food Forest can look like in a part of your urban yard!

Linda’s List is intended for a Mediterranean climate like coastal Southern California has, one of only 5 in the world. The list in your area may be different. Check out your local gardeners’ successes, check with your local nursery. This list is not tree specific yet. We’re working on that!

More than a list of plants, Linda’s List gives tips for good growing, eating, and usage!
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Once our fruit trees are planted in their water-saving basins in a budding Mediterranean food forest, it’s now time to think about what else to plant in these usually moist wells and swales. Or up the trees? Or nearby? We need these companion plants to increase our food and medicine yield, and also to enrich the soil, provide habitat, pull up minerals and other nutrients from deep in the earth, draw nitrogen from the air and bring it into the soil, attract beneficial insects to control pests, create shade for delicate roots — and to provide beauty, a critical psychological and spiritual yield in every garden.

Thanks to the members of the Permaculture Guild of Santa Barbara and the Santa Barbara Organic Garden Club for their ideas and input. Additions and corrections are welcome.  Please email lbuzzell@aol.com.  Especially welcome would be input on what plants do best under specific fruit trees – so far I don’t have much information on that.

BERRIES
Blueberry. To grow well here, they need acid soil, so a container is often the best solution, since Santa Barbara soil and water tend to be alkaline. One gardener we know waters hers with a very dilute solution of white vinegar, plus puts pine needles, coffee grounds around the plant. Best in Mediterranean climates are the low-chill varieties like ‘Misty,”O’Neal,’ ‘Sharpblue’
Cane berries. Upright cane berries are fun to pop in here and there as understory plants and they take some shade. But we found out the hard way that you probably don’t want to put in sprawling, thorny berries (especially blackberry) that sucker underground – they pop up all over the yard and are hard to eradicate. When we buy new berries we limit ourselves to thornless varieties and our current favorites are ‘Navajo’ and ‘Apache,’ although the thorny varieties that still linger in our garden – and will probably be there for hundreds of years as they’re ineradicable – taste best. So we live with them and enjoy the berries.
Elderberry. Shrub. There is a California native variety. Produces edible fragrant white flowers (used to make elderberry syrup and wine) and edible small blue berries that the birds love. Ripe berries are safe to eat but leaves, twigs, branches, seeds and roots are toxic. Has medicinal uses. We use our elderberry as a sacrificial plant attracting birds away from other fruit trees.
Lemonade Berry (native). Rhus integrifolia. Can also control erosion.

BULBS AND ROOT CROPS
Placement of these may take special care, as you don’t want to plant them too close to delicate tree roots.
Carrots
Edible canna. Canna edulis –Achira. Flowers are smaller than most cannas and the root is edible, can be chopped and sautéed like potato.
Onions
Potato and sweet potato

EDIBLE FLOWERS (note: most fruit trees, veggies and herbs also have edible flowers. Always triple check the safety of any flower before eating!
Daylilies. Hemerocallis species. Buds are used in Chinese stir fry, Petals in salad.
Nasturtium (flowers, young leaves and buds that may be pickled like capers) Let the plants die back in place. They will reseed and form a straw mulch.
Roses (yield petals for salads, sandwiches, syrups, desserts; rose hips for tea, syrups, jam)
Scarlet runner bean
Scented geranium

HERBS (most have edible flowers in addition to other uses)
Borage
Chili peppers, including tree chili
Cilantro
Garlic
Italian parsley
Lavender
Lemon balm
Lemon verbena. A drought tolerant shrub with delicious leaves for tea.
Mint. Some fear its vigorous, spreading roots, but we welcome it into drier areas as ground cover, autumn bee food and a source of fresh leaves for cooking and tea.
Mustard (young leaves can be stir fried, flowers are edible, plus seeds for making mustard)
Pineapple sage (leaves and flowers make delicious herbal tea)
Oregano
Rosemary
Sage

SHRUBS/Understory trees
Guava. Psidium Tropical shrubs native to Mexico, Central and South America that yield white, yellow or pink fruit. Not to be confused with Pineapple Guava (Feijoa) Psidium guajava (apple guava) is one tasty variety. Also try lemon guava and strawberry guava.

VEGGIES (there’s no way to name them all – it’s fun to experiment to see what likes the soil under and around your fruit trees. Our favorites are those that overwinter and/or reseed themselves)
Artichokes. Plant away from tree roots, in baskets as the gophers love them.
Brassicas like broccoli, kale, collard greens.
Chard.
Dandelions. Leaves are great in salads and so good for us. Small birds like the seed heads.
Fava beans and other beans.
New Zealand spinach.

VINES
We often forget about vertical space in the garden, but it’s nice to increase your yield by growing edible vines up fruit trees, on walls and over arbors, fences and hedges.
Grapes. Note: the Permaculture Guild of Santa Barbara has a separate list of recommended table and wine grapes for our area. Contact lbuzzell@aol.com for details
Passion Fruit. A garden member says “mine is simply rampant, productive and trouble-free; gets little to no supplemental water.” The juice can be used to make a spectacular salad dressing (served at Los Arroyos on Coast Village Road in their tropical salad).

MISCELLANEOUS
Bamboo. Use clumping instead of running kinds to avoid it taking over your garden. Bamboo shoots are a delicacy in Asia.
Pepino melon.
Sacrificial plants. In permaculture designs we often plant trees, shrubs and other plants that are nitrogen-accumulators, “nurse” plants or fruit-providers for animals that might otherwise eat our crops. When they have performed their function, we “chop and drop” them around our fruit trees as a nutritious mulch.
Yucca. We’ve read that yucca yields edible fruit and flower buds. Anyone have more info on this?

BENEFICIAL ATTRACTORS AND NUTRIENT ACCUMULATORS
Ceanothus. Shrubs and ground covers that fix nitrogen in the soil.
Salvia, ornamental. These are treasures in the Mediterranean forest garden.
Tagetes lemmonii. Golden color is lovely in fall.

GROUND COVER
Easy-to-grow succulents can provide temporary ground cover for delicate roots. They can act as a living mulch until other plants take over that function. This crop is often free, as gardeners who have ground-cover sedums always have too many and are glad to share.
Pelargoniums and lantana are other easy, colorful ground cover that can be removed as needed.
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#1 Home Permaculture book in the world for seven years!

Per PatternLiteracy.com, Toby Hemenway’s home site, Gaia’s Garden has been the best-selling permaculture book in the world for the last 7 years. The enlarged, updated 2nd edition is the winner of the 2011 Nautilus Gold Medal Award.

The first edition of Gaia’s Garden sparked the imagination of America’s home gardeners, introducing permaculture’s central message: Working with nature, not against her, results in more beautiful, abundant, and forgiving gardens. This extensively revised and expanded second edition broadens the reach and depth of the permaculture approach for urban and suburban growers.

Treat yourself and your land to this incredibly efficient way of gardening. Wisely use ALL the space available to you in a good way. Nature is the Master Gardener – follow her lead.

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Jetsetter Tomatoes, Early, VFFNTA!!!!

It may seem a bit early to talk about tomatoes, but tisn’t!  Hey, it’s always ok to talk about tomatoes, right?!  There are important things to know about that start well before planting time!  Read on….

Last year I tried the dandelion cure – either I didn’t do it right, not enough dandelions soon enough, or it doesn’t work.  But this year I am going to plant toms where the dandelions grew into big patches, just in case there are any residual benefits!  This year I found this info from Gene Bazan, Ph.D, about toms and favas and I have fava seeds!!!!

Favas First, then Tomatoes!  Or….

Gene says:  Many years ago I introduced a diseased Early Girl tomato plant I purchased at a greenhouse. Unknown to me, it had verticillium wilt. I thought the wilted look was just due to dry conditions, but didn’t think much about it. I composted the debris, and unwittingly used the diseased compost in the following year’s tomato bed. That year I lost 3/4 of our tomatoes to wilt. I then took a diseased plant to the pathology lab at Penn State, and got the diagnosis. I remembered that Jeavons wrote that fava (bell) beans counteract wilt, so the next year I planted fava beans in early April, and put the same tomato varieties in the same bed. Mortality dropped to 1/4th. Since that time, we always precede tomatoes with bell beans. We have reduced wilt even further.

Clearly, here in SoCal, we have missed the usual Sep to Nov fava planting window, so let’s do as Gene did, plant favas and tomatoes at the same time!  I already have one Jetsetter (those are Jetsetters in the image), unbelievable VFFNTA resistance/tolerance, in the ground surrounded with a six pack’s worth of favas.  All doing fine so far.  Next fall decide where you will plant your 2012 toms and put in a patch of favas then and there!  Plant your toms, as usual, starting in March.

Basil and Wilts Since so many of us like to companion plant basil with our tomatoes, and tomatoes are so wilt susceptible, and the wilt fungi are in the soil and windborne to boot, what’s a Pesto Lover to do?!  Get wilt resistant basil variety Nufar! Pesto lovers, Nufar is the first basil that is wilt resistant, developed in Israel in 2006.  It is a Genovese basil, heat and humidity tolerant, and very tasty!  ArcaMax Publishing says:  …some of the specialty basils (such as lemon and purple basil) have shown some resistance to the disease.  If you can’t find Nufar basil locally, do send for seeds ASAP, and ask our local nurseries to stock it!

And please, do NOT compost diseased tomatoes, or any other diseased plant.  Better to trash it, not even put it in green waste that the City will make into compost.  That’s how you spread soil born fungi, let alone that they are also windborne.  If your neighbor has a diseased plant, don’t be shy to respectfully and gently ask them to remove it.  Remember, they raised that child, besides having paid for it.  How hard was it for you to give up your plant?  Especially the first time.  See?  They may not even know about wilts.  Educate them if possible.  Tell them how you learned about it.  Offer to forward this info to them.

TOLERANT.  Some varieties like Surecrop, mentioned below, are wilt tolerant.  They keep producing well though diseased.  What to do?  At Pilgrim Terrace, the soil has the wilts and wilt is virtually unavoidable.  Slowing it down is probably the best we are going to do.  So, find out what variety your neighbor has planted before you make your request for them to pull a producing plant.  If the plant is simply dead, then it is a nonproducing disease factory, better for everyone that it is removed ASAP.  Use your discretion and kindness. 

If you have success with a particular variety, do let your nursery know so they will stock it again!  A couple gardeners at the Terrace have had good luck with 2 blight resistant/tolerant determinate varieties, New Hampshire Surecrop, a 78 day, great tasting slicer/canner, and Legend, a very early 68 day!  The best to you with yours!

See Tomatoes & Wilt, Part 1 for a list of Wilt Resistant Varieties, How to Save Your Plant Tips

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If you didn’t mulch, didn’t mulch thick enough, or your mulch is thin and tired, now’s the time to put some down! It keeps your soil cooler, reduces evaporation, you use less water. Mulch prevents light germinating seeds from growing, using up soil nutrients and your soil.      

Big weeds – if healthy with no pests, chop and drop – that can also include your spent big plants, tops that have bolted, ones you no longer want. Toss the heavy stems into your long-term compost or green waste disposal. Chop and drop practice makes perfect pure guaranteed organic mulch. Remember, you won’t be doing chop and drop with Brassicas that have poisons that kill small seeds like lettuce seeds.      

Little weeds – get ‘em before they seed. If you see flowers, no matter how cute, pretty, and tiny, tiny seeds are very soon to follow. Every one of those is a new little weed that will need weeding, eats up your time weeding, again, and soil. Grass, with that pretty little plume? Those are flowering, seeding. The wind will blow them about. DO NOT pull and lay them on your soil to regrow right there. Remove them, not even into your compost pile, especially if you are not doing hot compost. Even then, it’s not likely every part of your compost pile will get hot enough to kill those little survivor seeds.      

Pigweed, Lamb's Quarter - Chenopodium, Nutrient Accumulator

When you pull little weeds, and you want to use them for mulch, leave them with their roots up, not down where they may grab what soil they can and grow again. One way to instant ‘weed’ tiny weeds in soft soil, is to use a knife, thin blade or stick, and poke/cut them down, push them into your soil. Instant mulch! Works better than raking or hoeing because that dries out your soil, and exposes more light germinating seeds so they can grow too, more weeding.      

Good weedsGardeners, we can reduce or eliminate fertilizer costs and improve soil naturally with plants that are “dynamic, or nutrient, accumulators.” Often they have long tap roots that gather nutrients deep in our soil and make them available to other plants. Some are very nutritious!  You can steam them or eat tasty young tender leaves in salads!      

Pigweed/lamb’s quarters, comfrey, dandelion, garlic, yarrow (also helps heat, decompose your compost more quickly!), fennel, purslane, buckwheat, parsley, peppermint, chamomile, stinging nettle, thistle, vetch, plantains, are all nutrient accumulators! Yes, several of those are ‘weeds,’ but now you will never think of them quite the same way again!

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June blooms mean tasty veggies!

The first tomatoes have now been eaten at Pilgrim Terrace Community Garden, and one bell pepper!

June is not so much a planting month as a maintenance month and getting those first veggies!  You can continue to plant more rounds of your summer plants, especially the ones that don’t have continuous production like indeterminate tomatoes that will produce all season long.  Stoke up your soil, replace plants that didn’t make it, that are done already – mature or bolted chard, cilantro, lettuce, arugula, beets, or are ailing. 

Special Strawberry Tips!  Don’t let them dry out, they will stop producing.  Mulching is good.  This month they tend to grow more leaves, send out runners.  Clip off the runners for now, later we will let them grow.  Give your strawberries a little fertilizer in the 0-10-10 proportions; that’s phosphorus and potassium for strong roots and uptake of nutrients, blooms and fruits!  They love pine needle mulch, if you have some about, because they prefer slightly acidic soil.  Use the  cones to drape your berries over to keep them off the ground, away from chewing creatures. 

Same as last month….

Water deeply, specially as each plant needs.  That’s more frequently for short rooted beans, cucs and strawberries, thirsty lettuces.  Irregular watering = funky shapes; too dry = bitter, production can stop.  Water seeds/seedlings daily.  If they dry out once, they’re dead.  Immediately after planting and watering your new little plant in, sprinkle on some Sluggo.  Sprinkle Sluggo just before your seedlings come up.  Tiny tender plants are irresistibly delicious!

Side dress/fertilize, especially if leaves are looking pale or your plant is puny or slowing down.  Blood meal for a quick fix, otherwise, compost, a little manure raked in, liquid kelp & fish emulsion mix.  Epsom salts for your peppers, once when they bloom and again ten days later. Go very gently with beans, tomatoes and strawberries.  These are not leaf crops, you want fruit!  Too much N (nitrogen), and you get a lot of leaf, little production.  If your planting bed was too rich or you over fertilized, bee bop on out to Island Seed & Feed (if you are in the Santa Barbara CA area) and pick up some Seabird Guano (NOT Bat Guano!).  The Seabird Guano is high in phosphorus, promotes healthy root growth, greatly increases the number of flowers, increases the available phosphorus in the soil and enhances beneficial bacteria activity in the soil!  It is good to use generally just before your plants flower or you see the first flowers!  This inexpensive treatment is a wonder!  Imagine how many beans, strawberries….Yes! 

Now plant heat tolerant and slow bolting varieties of cilantro, and lettuces – Nevada, Sierra, Jericho, Slobolt, Black Seeded Simpson.  Bolting, a natural maturing phenomena – the center of the plant shoots up and forms flowers, is caused by accumulated light hours, warm temps, and water stress.  Another thing to find is varieties that are leaf tip burn resistant.  Might plant them under a bit of a canopy or in the shade of a larger plant?  As your big plants get up, clear the lowest leaves and tuck some lettuce or dandelion greens underneath?

Harvesting is not just for food!  Just like deadheading flowers, when you harvest, they keep coming!  Eat little zuchs flowers and all!  Pull beans and cucs continuously while they are young and tender.  No storing on the vine, or you plant will think it is done!  Continue to harvest your broc side shoots.  Once it goes to flower (they are edible – sprinkle them on your salad!), no more side shoots.                                                      

* * Plant special flowers, herbs, or veggies for summer Hostess gifts!  Friends getting married in June?!  Why not give them plants for their new garden together?!  How symbolic!  Plant a little extra all the time for ready gifts for any occasion!  

 

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broccoli cauliflower Brassica

Brassicas: Broccoli & Cauliflower

 

–> Is cauliflower like broccoli in that after you cut off the head, smaller sprouts will appear?  Nope. 
No cauliflowerettes.  Sorry.              
 
 


–> So once I harvest the cauliflower, should I cut it all down and let it compost into the soil or plant something else there?   
 

NO!  Brassicas, includes cauliflower, brocs, kale, Brussels sprouts and collards, are not so good in the soil.  Look at the bottom two paragraphs on broccoli at this link.  Always remove their fallen leaves, and the plant when you are done with it.  While it is still growing, you can grow another crop underneath by removing the lower leaves to allow light for the new plants to start.  All Brassica leaves can be eaten like collard leaves – steamed, or tossed in a wok with oil, sprinkled with soy sauce or a sauce of your choice.  If it is a plant you will remove, like cauliflower after it has headed, or you don’t need as many brocs and need room for summer plants, leave enough room so when you remove the Brassica, pulling its roots out doesn’t overly disturb the newly growing plants underneath.  Brassicas are heavy feeders, so after you remove it, depending on what you have planted to take its place, you might incorporate a little manure and compost to beef up the soil again.  Then if you like, you are ready to plant a new center plant, maybe a tomato, or a pepper!                 

–> My cauliflower had a nice tight head (small) and then seems to have sprouted.  I’m not sure if it’s “flowering” or what.  Can you take a look and tell me if I should let it grow or what to do.  I’ve never grown one before, and I’m simply not sure what to do.                

Your cauli looks like the variety that makes a conical green head called a Broccoflower, not the white type!  It is said this ‘Green cauliflower is definitely something to try and is often said to have a much more satisfying taste than White cauliflower. It tastes of both broccoli and cauliflower – which helps to give it a sweet flavor. Green cauliflower can be cooked the same way as White cauliflower.’                 

Cauliflower Varieties - Broccoflower

Tasty Cauliflower Varieties - Broccoflower Center

I’m guessing yours is the center one in the image above.  Here is some more info about it.                  

–> I’ve pulled out my cauliflower plants.  Can I put peppers there now?  Tomatoes?                  

Yes, put in some manure/compost first because caulies and peppers/toms are all heavy feeders.  Put a handful of bone meal in the tomato planting hole, and worm castings if you have them, mix it up!  Sprinkle mycorrhizal fungi on the roots as you set your plant in.  Put small babies, lettuces, culinary dandelions, onions, garlic, basil, strawberries, around them, particularly on the side that gets the most sun.  As the bigger plants grow up, remove a few of the lower leaves so everybody gets plenty of light.  Basil is a companion for toms.  Peppers grow perversely slowly, bless them, so let them get a little height before you put fast growers underneath.  Lettuces thrive on manure and lots of water.               

Happy Weekend Gardening & Harvesting!  

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Tomatoes, Fusarium Wilt, and Dandelion, a Virtuous Plant!

Dandelion, Diente de Lion

Dandelion, Diente De Lion!

Canadian researchers have discovered that the dandelion weed can protect tomato plants from fusarium disease.  Fusarium attacks the plant roots.  It reduces the number of tomatoes that the plant produces.  Dandelion roots produce cichoric acid.  This acid prevents the disease from getting iron from the soil.  Fusarium needs iron to survive.

Plus, dandelion greens have superior nutritional and medicinal properties, 4 times the Vitamin A in spinach, in fact, the highest of all greens!  The cultivated dandelion variety, Taraxacum officinale, is said to be far superior to the rest in taste!  It has broad upright leaves that seem to multiply in great stands right before your eyes.  These dandelions like rich, moist soil.  Commercial varieties include Thick Leaf, Improved Thick Leaf, and Arlington Thick Leaf. Most American dandelion growers cultivate San Pasquale and Catalogn chicories, but call them dandelion greens, which are similar.  Oh, and after a frost, their protective bitterness disappears.

Wild Man Steve Brill says:  ‘The leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium [more than milk!] content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc.’  Low in calories, a terrific liver cleanser, people have eaten dandelions for centuries. The name comes from the French, who called them dent de lion, or “lion’s teeth” because of their sharp, serrated leaves. All parts of the dandelion are edible, but the youngest leaves, less bitter before blooms form, are most commonly eaten, in salads, sautéed or steamed.  Drizzle with a deliciously tangy vinaigrette made of honey, Dijon mustard, orange juice, and fresh rosemary.  Or toss with garlic, olive oil, and freshly ground black pepper, or with bacon fat (pancetta if you prefer) and a little wine vinegar.  Island Seed & Feed has some seeds!

Do know that many weeds, including dandelions and lambsquarters, are known to host verticillium wilt. Remove them when your crops are done. Don’t let them overwinter or leave them lying about.

More Tomato Tips! 

Buy toms that are tagged VFN, or just VF – that’s Verticillium Wilt and Fusarium resistant.  When they are about a foot tall, water their neighboring plants, but not them.  That keeps a drier soil the fungi can’t thrive in.  Once a plant has the diseases, the leaves curl lengthwise and black spots appear on the lower stems and leaves, pull it and start over.  Months of lost production time and poor production are not worth it.  If your plant gets diseased, but is producing and you decide to keep it, don’t prune out the suckers (the little branches that are between the main stalk and a branch) because blight can enter your plant through these cuts.  For more pollination, tap your stakes and cages, or the main stalk, to shake the flowers – around 11 AM is best!  If your toms aren’t well pollinated, they may be strangely shaped!  Plant different kinds of toms apart from each other so 1) they don’t hybridize on the spot 2) the wilts don’t spread from one plant to the next.  Since toms are true heat lovers, you can plant a U perimeter of tall plants, leaving the South side open, and plant your toms in the U!  Water those neighbor plants, not the toms directly, regularly, so your tomato’s tap root can get regular water.  That prevents blossom-end rot.

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