Tuesday, December 27, 2016

2016 - A quick overview and plans for next year

Except for parsnip, this year's plantings have all been harvested.  Total yields for the season were on the light side at 313 pounds.  There were a number of reasons for the low yields.  Last spring I was trying to finish a kitchen remodel that had been ongoing for over a year.   Since there was some uncertainty when the kitchen would actually become functional again, only a few cole crops were started indoors, consequently the yields of broccoli, kohlrabi, cabbage and other brassicas were light. 

Tomatoes were hit by what I believe was early blight and septoria leaf spot, and yields were abysmal, just over 12 pounds from 4 cages.  Pickling cucumbers, which in the year previous had yielded prodigiously, produced just over 10 pounds from 3 plants.  Potatoes and sweet potatoes were hit hard by voles.  I still harvested 40 pounds of potatoes but no sweet potatoes.  On a more positive note, it was a mostly average year for peppers (13 pounds), okra (12 pounds), onion (25 pounds) and snap beans (19 pounds).  

Winter squash had their best year ever, with a total yield of 135 pounds.  Perhaps it was the  rabbit poop compost and nitrogen-fixing cover crops, or it was just a very favorable year for squash.  At any rate I'll continue to prep the beds much the same way this year. 

Under the protection of the plastic greenhouse next year's leafy greens are growing.  There are 2 rows of Burpee's Double-choice spinach and one row of Reflect spinach, a row of Pinetree winter lettuce blend, a row of bunching onion, and on the left, garlic.  With the extended warm autumn the garlic got off to a fast start.  I'm not sure what will happen with it being in the relative warmth of the greenhouse.  I've found the greenhouse prevents the soil from freezing unless the weather gets brutally cold.

Next year, yes, changes must be made.  I actually wanted to implement some changes this year but the remodeling work ruled that out.  First of all, no roots or tubers next year.  The rodents know where they are and they will be back.  Potatoes will be grown in containers or bags, sweet potatoes will not be grown at all.  That leaves a lot of free space in the largest bed, and that's where the tomatoes come in. 

It's unacceptable to give up on tomatoes, that means that major changes in methods are needed.  Here's a list:
  • Plant varieties that are blight resistant.  There aren't that many varieties available, and I've found that many of them are the saladette/grape varieties which I don't really care for.   Still there are some blight-resistant slicing tomatoes available, such as Ferline, Defiant, and Stellar.  There are also heirlooms which have been noted to have some degree of blight resistance, Pink Brandywine and Old Brooks, although they have no resistance to the wilts.  Also noted for blight resistance is the older hybrid Better Boy.  Plum Regal is a (supposedly) blight resistant hybrid paste tomato, so I'm sure I'll grow that as I need mostly sauce tomatoes.  I don't know if Juliet is a good sauce tomato but it has some blight resistance also.  I'm toying with the idea of buying a grafted Brandywine plant.  The list is still a work in progress.
  • Cage strategy.  I've been growing tomatoes in cages made from 4 foot by 8 foot remesh, which were rolled in cages of about 22 inches in diameter.  Two plants were grown in each cage, and two cages were wired together in pairs.  I may continue to use these cages for determinate tomatoes, which I've never grown before, but the cages will be staked singly, not in pairs, and varieties will be isolated from each other.  The extra space in the large bed will get some tomato plants.
  • New cages.  These will be made from a 50 foot roll of 5 foot remesh.  That extra foot will be a bonus for growing indeterminate tomatoes, which can really utilize the extra height.  I plan to make cages of about 16 inches in diameter, thinner and taller than the old cages.  Each cage will get one tomato plant.  They can be wired together in pairs, which saves on staking, as long as the same variety is grown in both cages of the pair.  
  • Mulching.  This is supposed to prevent splashup when it rains.  I don't know how much this will matter, as I prune off the lower foliage as soon as the plant gets a few feet tall, but certainly can't hurt.  
Most of the seed-buying decisions have already been made, but I'm still working on what tomato seeds to order, and it's a great way to pass the time on a winter's day.   I try to keep the number of companies that I buy from at a minimum in order to hold down shipping costs, but it looks like this year I'll have to order from a number of suppliers.  I always order from Pinetree, but this year will also place an order with Totally Tomatoes, Peaceful Valley (for cover crops) and Johnny's. 

Finally, next spring the strawberry plants in the perennial bed will be taken out and replaced with more asparagus.  The bed currently has 6 asparagus plants and there should be room for 4 more, which should make for decent yields of asparagus in the future.  Plenty to keep me busy. 

Here's wishing everyone a successful 2017.  We'll all need some luck in the coming year.

Monday, November 14, 2016

Monday November 14

Well it had to happen sooner or later, and this year it was definitely later.  I'm talking about the first hard freeze of course.  There was a light frost midweek that wilted some of the sweet potatoes and squash leaves at ground level but did not touch the peppers .   Friday called for a hard freeze that night and it was time to get the remaining peppers inside. 

From the top left are Mama Mia Giallo, an orange sweet pepper that I really like, Carmen and a few Jimmy Nardello peppers.  On the bottom are Mosquitero ancho peppers.  Jalapenos are on the right.  I plan to roast all but the jalapenos on the grill tonight.  I was hoping that the anchos would ripen but they never did.  They are not green either, there is a chocolate tone mixing in, so I'm hoping they will be good.  I'm not a fan of green peppers and much prefer fully ripe peppers.

The sweet potatoes were dug up.  There's no picture because there is nothing to show, just a few pounds of small roots and pieces of larger ones - food for the rabbits.  The voles got most of them.  I even managed to turn over one of the rodents while digging them up, and went after it with the shovel but it got away.   Next year, no potatoes or sweet potatoes in this bed.  I plan to grow some potatoes in containers.  No point in providing a buffet for the rodents.

The remaining squash were brought inside.  A few Tekskabotu were still on the vine and were also brought inside.  It was by far the best winter squash year ever.  I harvested 80.4 pounds of butternut squash from 4 plants, 42.0 pounds of Tekskabotu squash from 1 plant, and 12. 1 pounds of Golden Nugget squash from 1 plant, for a total of 135.4 pounds of winter squash. That does not include 11 pounds of Teksukabotu squash that may or may not be ripe enough for consumption.  All from a bit over 100 square feet of planting space.  To be fair, the plot was surrounded by trellises and the squash were trained over the potato patch once the potatoes were out, but still, it's an impressive harvest.

Once everything was out the garden was cleaned up.  The remaining structure was removed and the pepper plants cut down.  The 9 foot tall okra plant was sawed down.  To see what other people are harvesting, head on over to

Sunday, November 6, 2016

Hard to believe it looks like this in November

Still no frost, in fact we haven't been close to a freeze.  Last year the first frost was mid-October, more typical, although after that initial frost it seems it was about three weeks before the next frost.  Nevertheless it has been an unusually warm and pleasant fall this year.  The back bed in this photo shows the pepper plants.  The ancho and Mama Mia Giallo plants are tall and weighed down by peppers.   The middle bed has some parsnip and a cover crop of field peas and oats.  That's the last of the squash on the drying rack, although there are a few more still maturing on the vine. 

Speaking of mature squash, here's a comparison of a fully ripe Teksukabotu and one that never made it to maturity.  It probably set in September.  I had to harvest it since the vine was dead.  I don't know if the 'green' squash will be fit to eat but it can't hurt to cut it open and have a look.

This is a Mama Mia Giallo pepper that, with a little luck, may just ripen up. It will be harvested regardless.  It looks like next week will be sunny so it's got a good chance.

This is what I call the 'greenhouse bed' since it will get a plastic tent-shaped greenhouse set over it when winter finally gets here.  From left to right there are bunching onions that you can't see,  a row of mache that never germinated (what gives Pinetree?), a row of winter mix lettuce, two rows of Burpee's doublechoice hybrid spinach, a row of Reflect spinach, and garlic, which is just poking up.

I've had much more success with overwintering spinach than planting it in the spring.  The Reflect spinach, which I tried last year, has done the best in spring plantings so I thought I'd try it for overwintering.  For those of you who haven't had success with spinach, trial some different varieties.  Most varieties that I have tried have not done well for me, but the ones that have worked for me I have stuck with and they have proved reliable. 

This bed was planted in brassicas this year.  It's now growing a cover crop of field peas.  I harvest them with shears and fed them to the rabbits.  The peas should be 'fixing' some nitrogen on their root nodules, always a plus.

Most of the strawberries in the pallet planter have survived.  Still don't know if this is going to work or not.

The squash and sweet potato vines are still alive.  There's no likelihood of frost until next weekend so I'm in no hurry to dig up the sweet potatoes.  The leaves are another source of rabbit food.  The Silver Queen okra plant in the back is about nine feet tall now.  It's not producing any more usable okra but it's still growing.  I'll have to saw it down.

And the raspberry plants are still producing a trickle of berries. There's Autumn Bliss and Carolina Red.  They are both everbearing but I plan to cut them off at the ground again this year.  Last year the wet weather gave them a bad case of fungus and they are still not fully recovered.  Better not to leave any foliage over the winter.

Then there's the apple trees.  This is the first year that they set out a lot of fruit.  At first I was worried that they had set too many fruit but about a third of the young apples quickly dropped off, as if the tree knew it had too many apples.  Then the birds, probably blue jays, took an interest in the apples.  They would knock one off, peck at it a few times and leave it.  Sometimes they would carry them off a little ways then drop them.  They must have though it was great sport.  Still in late summer there were some apples remaining.  Then the wasps found them.  Wasps would find an entry into the apple then eat it out from the inside.  Long story short, there are no apples left on either tree.  None.  Maybe next year.

Monday, October 31, 2016

Monday October 31

This is unprecedented. It's the last day of October and yesterday I harvested these peppers - four ripe Carmens and some Jalapenos. 

The peppers were roasted on the grill that day.  After deskinning and deseeding they'll be frozen for use later.  There are also a number of ancho peppers that are beginning to turn red.  With no frost predicted in the ten day forecast, with a little luck I'll get some ripe anchos for roasting in a week or so. 

To see what other people are getting from their gardens, head on over to

Monday, October 24, 2016

Monday October 24

It's late October and this area has not yet been subjected to a freeze.  In fact the weather, with the exception of a few bouts of heavy rains, has been incredibly nice.  The trees are just beginning to change, the winter squash are still blooming and the pepper plants are still producing. 

The second batch of winter squash was harvested yesterday from the screen on the right.  They have been curing in the sun for about ten days.   There are still more squash that I have left on the vine or are curing on the remaining screen.  The squash on the vine still looked a little 'green' and since the vines looked healthy, they were left to ripen.  That's nearly thirty pounds of Teksukabotu and twenty four pounds of Metro Butternut.   The largest Tek squash weighed in at over five pounds.  Looks like I'll be making squash soup.   So far this year I've harvested sixty pounds of Butternuts, thirty-three pounds of Teksukabotu, and twelve pounds of Golden Nugget. 

It's always been a challenge deciding when to harvest winter squash.  A general rule thumb is that it takes seven to eight weeks for a squash to fully mature so it's flavor and sugar content is at a maximum.  About the third week in August I begin removing any newly set squash, on the assumption that the first frost will happen in mid-October, although a few sneaked by me.  You begin to notice indications from each variety of squash that indicate ripeness.  The Teksukabotus develop ribs as they ripen, and the green color loses to black. The Butternuts also change color somewhat.  I also look at the color of the stem.  It should be losing the greens and turning to brown.

The peppers are still growing.  Actually they are loaded with green peppers that will never ripen in time.  I harvested a Mosquitero ancho, a Jimmy Nardello and a few ripe jalapenos.  On the plants there are several Carmen and ancho peppers that are ready to pick.  I plan to roast them on the grill in a few days.  Many of the serrano and jalapeno peppers were left to rot on the vine, since there were no tomatoes with which to make salsa. 

To see what other people are growing, head on over to and take a look.

Monday, October 10, 2016

Monday October 10

There are still a few green fresh vegetables to be had from the beds.  Very few, but better than nothing.  The summer squash, planted mid-summer, is still making a few squash, and losing just as many as the end rots away.  At this time of year the garden doesn't get enough hours of sunlight to ripen much of anything. 

The lone Silver Queen okra plant is now over eight feet tall.  Like the summer squash it is producing at a trickle.  

Last week I picked a small batch of beans, enough to make a bean stew, but they are nearly finished also.  It's not over though, there are still a lot of winter squash to harvest.  The squash on the screen are about half of the total squash to be had. 

The squash on the left were picked about ten days ago and have been curing in the sun, so they were ready to bring in and weigh - just under forty pounds.  The squash on the right were picked a day ago.  Most of the Teksukabotu squash are still on the vines, which are still green, so I'm leaving them for now.  Along with the Golden Nugget squash I've harvested over fifty pounds of squash, and expect the total harvest to be in excess of one hundred twenty pounds.  Quite a year for squash, which makes up for the bad year for tomatoes.

The peppers have done well this year.  They just keep making more peppers, even though there is no chance they will ripen.  This Jimmy Nardello plant is full of green peppers.

Sunday I planted the bed for overwintered plants.  Around the beginning of December a plastic greenhouse will be set over the bed.  This year I put in a row of bunching onions, a row of winter lettuce mix from Pinetree, a row of mache, and three rows of spinach.  Garlic will be planted later this month.  The mache and bunching onions are new for me. 

To see what other people are growing head on over to

Wednesday, October 5, 2016

Paw paws

Lately I've been working on the old fence line between the yard and the pasture.  The fence is no longer dividing anything and what's left of it needs to be removed.  Like many abandoned fences it became the start of a wooded corridor.  There are a few large trees near the fence, in fact a large white oak simply engulfed the fence so the old fence appears to go right through the tree.

In 2008 a large sugar maple came down in a storm.  The tree split into three equal forks about chest high, and all three forks came crashing down.  The base of the tree was hollow, so hollow that I was amazed that the tree stood as long as it did.  After eight years this is what's left.

The loss of the tree opened up the area to sunlight and numerous saplings sprang up around the tree.  A few weeks ago I noticed that a number of paw paw saplings were growing in a patch near the stump.  I spotted a few paw paw fruits on the branches.  I don't know if any readers have ever tasted a paw paw.  I found some a few years ago while hiking and found them indescribably delicious.  At any rate the thought of eating ripe paw paws motivated me to remove any other tree species from the patch and let the paw paws have it to themselves.

The paw paw is an understory tree, usually growing beneath the giants.  I think it's very attractive.  It has large deeply veined leaves.

The largest of the paw paw saplings looks like it is well on it's way to becoming a tree, about twenty feet tall.

So far I've taken out a half dozen or so saplings that were competing with the paw paws.  Most of the saplings are straight and will find use in the garden.  There's still a lot of removal work to do as there are many saplings growing very close together, as well as a tangle of multiflora rose and wild blackberry in the patch.  Since this is a fairly narrow corridor of woods I'm selecting for the trees I want to have and removing the rest.  Near the paw paws I removed a deformed green ash to give this dogwood, the forked tree, more space.  The tree to the right of the dogwood with the severe lean looks like it has died and will also be removed.

Near the old stump there are a green ash, sugar maple, and redbud tree growing within a foot or so of each other.  I'll leave the redbud tree, since it's a very attractive flowering tree, and remove the others.

North of the paw paws the fence corridor broadens to about fifty feet wide and is populated mostly by tulip poplars.  It looks like these trees all started at the same time, when the area, which was likely mowed or tilled, was left to its own devices as the lot was prepared for a home.  I'm guessing these trees began life around 2000.  Tulip poplars are very fast growing, straight trees that are often the first trees to spring up in an abandoned field.  I removed a number of 'near neighbors' several years ago and the remaining trees are growing quickly.  Someday they will reach a size that has commercial value but not in my lifetime.  It's the wood of choice for paintable millwork, straight grained and easily milled.

North of the poplar trees, on the other side of the pond, is a fast growing sycamore tree.  This tree was part of a patch of sycamores, five or six of them, that appeared about five years ago.  I removed all but the largest tree and also the invasive vining honeysuckle that was engulfing them.  The tree that was saved has rewarded me by growing leaps and bounds, probably four to five feet a year.  That's not surprising since it has a bottomless water supply and full sunlight all day.  In ten years this will be a substantial tree, if it lives to a hundred a giant.  It's a tree I can admire from the deck.

That's pretty much my strategy for landscaping around the edges of the yard - find wild growing trees that I think add to the mix and remove the trees I don't want.  As for the paw paw fruits, I can't find them now.  Something, probably deer or raccoons, got them before I could.

Wednesday, September 28, 2016

Grilled pizza - success at last

In an earlier post I mentioned that I was trying a new thing in cooking - grilling pizza.  It's taken about six tries to get this right but the end product was as good as I can hope for, and I wanted to share this with readers.  Making grilled pizza has been a real challenge.  The dough has to be right, the grill must be at the right temperature and the timing is critical.  Unless you are an accomplished cook it's not likely that you will get it right the first time, but be patient.

The pizza was made on a Charbroil TruInfrared charcoal grill.  If your are using a Weber or other grill the amounts of charcoal used and times in the grill will likely be different.  I'll show you what I did.

First off, the dough.  I've learned that pizza dough is wetter than bread dough.  The recipes that I used for a guide as well as the bread machine recipe called for about 3 1/2 cups flour and 1 1/2 cups water.  I used half whole wheat and half white flour, and added tablespoon of olive oil. The pizza cycle in the Panasonic bread machine was used because I'm a lazy arse and don't want to knead dough.  This is a 10 minute knead/ 10 minute rest cycle which is repeated.  As soon as the second knead was finished the dough was put in a bowl and allowed to double.  It was then punched down and divided into 3 equal pieces, 2 of which were put in the freezer.  This pizza was made from one of the frozen balls.  I took the dough ball out of the freezer this morning and put it in a metal bowl to defrost.  If you have worked with yeast and dough this is probably basic stuff. 

OK, so the making of the pizza:  By evening the dough ball had expanded a little and looked ready.  I started the charcoal - about 50 briquettes.  Your mileage may vary with your grill.  There's no air intake control with the Charbroil grill so it's important to start off with the right amount of charcoal to get the proper temperature.  A Weber will probably take a little more charcoal.

Then I began making a crust.  The ball was put on a floured board and punched out a little.  The extra flour on the board actually gets the dough to a workable state where it doesn't stick to everything.  The dough was stretched until it became what looks like a pizza crust.  Once the crust was stretched I moved it onto a cookie sheet dusted with corn meal.  The corn meal is like many tiny ball bearings and lets the crust slide off the sheet onto the cooking grate.  I've found this transfer of the fresh dough onto the cooking grate is the trickiest part, and the corn meal really helps.

Once the charcoal was ashed over it was dumped out of the chimney and the briquettes were pushed out to the edge, making a ring.  The cooking grate was oiled, set in place and the lid was closed.  I waited for the temperature inside to reach 300 F by the thermometer on the grill.  Once the grill was at temperature the crust was slid off the sheet onto the grates. This is the pre-bake of the crust.

I learned from the previous attempts that the pre-bake takes about five minutes.  At about three minutes I lifted the lid and brushed some olive oil on the top of the crust.  I was looking for the dough to make some gas and blister a bit, and that's what it did.  Perfect.

After five minutes on the grill the dough was picked up with a spatula and flipped over onto the cookie sheet.  Yes, flipped over.  The toppings go on the side that was toward the heat.  At this point the crust is stiff enough that it can be handled easily. There it is, a nice golden brown but not burnt. although it's a bit more done at the edges, which are closer to the coals.

The crust was taken inside the house for topping.  I've found that there is no rush to top the pizza.  The grill remains at cooking temperature for about 45 minutes, enough time to make two pizzas actually.  The crust was spread with a thin layer of marinara sauce and topped with mozzarella, basil, Jimmy Nardello peppers and pepperoni.  Since the dough has been toughened by the heat, the toppings do not soak in and make the crust soggy.  Here it is ready for baking:

Then came the easy part, returning the pizza to the grill and baking it.  At this point the grill had reached 375 F, a little hotter than I wanted but not a deal breaker.  The temperature in this grill can be controlled to some extent by the vents in the cover, and I had closed them which raises the temperature.  This may not sound like a very hot temperature but keep in mind that the grate is hotter and will transfer heat into the pizza by conduction.  The pizza was baked for eight minutes then put on the cookie sheet to cool.  I would have liked a temperature of 350 F and a bake of ten minutes but it came out fine.

The pizza was delicious.  It could have benefited from some garlic, but you can only improve when there is imperfection.   There was still plenty of heat in the grill.  No point in wasting it.  I put a batch of Jalapeno peppers on it. 

Tuesday, September 27, 2016

Winter bed, cover crops, rabbit forage

I'm still working on a cover cropping strategy for the vegetable beds and I'll try to expand on this in future posts.   For me the number one reason to cover crop is to put nitrogen in the soil, which is done with legumes such as peas and clover.   Nitrogen is the one essential nutrient that can evaporate into the atmosphere, mostly as ammonia.  A compost bin holding plant matter and animal manure will slowly lose nitrogen while the water-soluble nutrients will remain.

Last March I planted field peas and oats in the future squash bed and covered the seeds with compost.  Once established the green shoots were harvested with shears every day for rabbit forage.  The bunnies loved it, especially the field peas, which is a high protein forage.  The roots of the peas were thick with nodules that held the nitrogen fixing bacteria, so I know that nitrogen was being added to the soil.  Once the heat killed the cover crop it left a nice mulch on the soil that also suppressed weeds. This year the squash has produced a record crop, which may be due as much to the weather as the soil.  At any rate I'd consider the cover cropping a win/win here.

Later in the summer after the cole crops were finished in their beds I planted buckwheat, again covering the seeds with compost.  I was hoping that berseem clover would be the summer legume of choice, but it never germinated or grew well enough to work.  Next summer I will plant crowder peas, a heat tolerant legume.

Cole crops were grown in these two beds.  The bed in front got the early plantings and was finished by the end of June, when I seeded buckwheat and topped the seeds with compost.  I don't have a seed drill and have found that covering the seeds with compost protects them from birds.  The buckwheat by this point went to seed and I debated whether to dig it in or pull it out.  I didn't want volunteer buckwheat everywhere so I pulled it out, very easy since buckwheat has shallow roots.

The bed in back got the later plantings of brassicas.  It was seeded with buckwheat and field peas in late August.  The field peas made it through a few weeks of very warm weather and have established themselves, while the buckwheat acted as a 'nurse' crop.  I've been harvesting the plants for over a week and feeding the cutting to the rabbits.  That bed is their salad bar.

As for the rabbits, they began eating greens at a little over three weeks old.  That takes some pressure off the doe to provide milk.  I've never had a problem with young rabbits eating greens, in spite of warnings about bloating.  I think the mother may provide them with the necessary gut bacteria in her milk.   The babies are still not big enough to eat pellets.  Here they are at 25 days with a willow branch to feed on.  They've already learned to use the water bottle.

Back to the beds - the one brassica bed was cleaned up, hoed and raked.  This will be the winter bed, where cold tolerant crops are overwintered under a plastic greenhouse.  In the past I have planted only spinach for overwintering but this year I'm going to expand the plant list.  I'm going to plant corn salad (mache) and a winter lettuce mix from Pinetree.  Also a row of bunching onions.   And garlic.  I'm not sure how garlic will respond to the relatively higher soil temperatures under the plastic but found someone on the internet who tried it and got earlier garlic.  I'm going to plant it there because that's the only spot available now.

So there's a bed ready for planting, but not quite.  September has been unseasonally warm, more like August, and the lettuce, spinach and mache won't germinate in warm soil.  (Not complaining.  The weather has been spectacular.  No bugs.  Cool nights).  That problem was solved two days ago when the area got two inches of rain, followed by a sharp cooling.  It's now more like October, and I expect to begin planting everything except garlic in a few days as the soil loses heat.

Monday, September 26, 2016

Monday September 26

There hasn't been a lot to harvest in September compared to years past.  Sometimes it seems like the vegetable garden is a bust this year, but it's really not, although losing the tomatoes to blight was certainly a disappointment.  I'm still getting a steady trickle of okra, mostly from the lone Silver Queen plant which peaks this time of year, while the Millionaire and Jambalaya F1 plants are just about finished.  Twelve pounds of okra this year, not bad.

Snap beans have also slowed to a trickle.  Maybe I'll get one more picking and that will be it for the year.   A seven foot row of pole beans has produced eighteen pounds for the year.  I would have liked more for freezing.  I still haven't found a better pole bean than Fortex.   It looks like the summer squash will produce another squash.   The plant was seeded mid-summer and took a long time to get established.  Now its huge but most of the squash die on the vine.

The top performer this year is the winter squash.  It looks like the best year ever for them.  A few weeks ago I harvested the Golden Nugget squash from the single plant that survived the borer and set them on the screens to cure.  Now cured they were taken inside and weighed.  It's the first time I've grown this squash and I'll probably grow it again.  It's very flavorful.

This harvest was nine and a half pounds. Combined with the two already consumed that's just over twelve pounds from one plant.

The remaining squash on the vine are Metro Butternut and Teksukabotu.  A rule of thumb for winter squash is they need about two months from fruit set to full maturity.  I start removing any squash that set around the third week of August.  The average first frost around here is mid-October although that can vary by several weeks.    This weekend I went through the patch to harvest any that looked ready, looking for the squash that had been on the vine longest.  How do you tell?  With butternuts the color is helpful.  Immature ones are pale while the more mature ones develop a deeper hue.  The stem is probably the best guide.  It should show some brown.

I went through and picked the squash that looked the oldest.  Also any squash on vines that had already died.  Squash bugs are just now infesting the patch, but they seem to concentrate on spent leaves.  I try to go through the patch every few days and remove those leaves.  Here's what I got on the first pass, seventeen butternuts and one Teksukabotu:

The blotches come from contact with the ground.  I turn them up to face the sun.  That's eighteen squash that probably weigh at least 40 pounds.  It's about a third of the total squash in the patch, so a total yield of at least 120 pounds of winter squash is not unreasonable, and that's from about one hundred square feet of planting.  Yes it's a very good year for winter squash.  To see what others are growing, head on over to

Saturday, September 24, 2016

Pallet planter and plans for next year

With the kitchen remodel dragging on into Spring I wasn't able to implement any changes to the vegetable garden this year.  Next year will be different and I'm getting a start on it now.  It starts with the perennial bed, which has six asparagus plants, everbearing strawberries and herbs.  I've realized that the bed can't produce enough asparagus or strawberries, so one of them has to go.

The Tribute strawberries provide a nice harvest in May and June, then they take a break for a few weeks and produce a trickle of berries the rest of the year.  These berries are poor quality and the birds get many of them.  Next spring they will make way for more asparagus.  I thought I'd take a shot at making a strawberry planter, and had read about converting a pallet into a planter.  And there is a pallet sitting in the pole barn. 

It's a straighforward little project.  Two layers of landscape fabric were stapled to the back side and some slats were added to keep it all sound, a piece of one-half inch screen was fastened to the bottom, some repairs were made to the front and some legs were added:

This is the back side showing the landscape fabric bolstered by thin slats of wood.  The legs are attached to stakes:

I added potting mix from a SWC that grew, unsuccessfully, anise fennel, then had to buy another bag to fill the planter.   Some space at the top was left to add water:

Then plugs were taken from the strawberry patch and planted into the mix.  The ground slopes toward the planter and forms a bowl-shaped depression in front of the planter.  I packed more potting mix at the base which contacts the mix in the planter (the bottom is screened).  When I water I add water to the top and bottom.  Seems to work so far.

The biggest concern is how will they do over the winter.  One option is to lay the planter down flat and put some straw over it.  The other option is to make a sort of insulating blanket by filling some burlap bags with straw and covering the planter with them.   In the spring I'll replace any plants that have died from the main bed, then take out the rest and put in the asparagus crowns.  If the planter does its job that's fine.  If it doesn't work out then I'm out the price of a bag of potting mix, which can likely be re-purposed.

Wednesday, September 21, 2016


Commenting on a post a few weeks ago, blogger Mark Willis suggested making harissa from the harvest of peppers.  My first reaction was 'what the heck is harissa?'   After a brief investigation it looked like harissa is the kind of thing that I like, a hot spicy pepper based paste than can be spread on a multitude of things.  So I gathered up some recipes on line and began looking through them.

The first thing one finds when looking at different preparations is the tremendous variation in the recipes.  So I found two that looked promising and compared them.  One used tomato paste, the other did not.  One used about four times the spice as the other.  You pretty much have to come up with what sounds good to you.  In my case, I don't know if I have ever tried harissa, and if I did, did not know it was.  So I did not really know what harissa is supposed to taste like. You probably just have to try different concoctions to get a sense.   But I had some notion of what a Tunisian pepper paste might taste like.

Here's how I made mine.  It starts with freshly picked ancho and Mama Mia Giallo peppers.  I made grilled pizza a few days ago, a dish that is slowly improving.  Once the pizza was finished the coals were still hot enough to slowly grill the peppers.  The ancho peppers are a modern F1 cultivar, Mosquitero.  It's a terrific variety, stout stems and large peppers, wonderful flavor.

Most recipes call for rehyrating dried ancho chiles, which you can find at the grocer.  Since these were available fresh there was no need.  The flavor of a fire-roasted ancho is sublime, sweet with notes of black currant, chili, and raisin.  The Giallo peppers are sweet and fruity.  After deskinning and removing the seeds all of the anchos and three of the Giallos were put in the blender for the base.

For the spice I used two tablespoons cumin, and one tablespoon each of coriander and caraway.  The seeds were toasted for several minutes in a dry pan, then ground to a powder.  I've found that toasting improves the flavor of cumin, taking away the sharp, green bite that raw cumin has.

The heat came from serrano peppers, which are growing in abundance in the beds.  Cutting the hot peppers open and deseeding was the most labor intensive part of the preparation.  Nitrile gloves are recommended.  It looks like about 25 serranos were used.  I like them ripe, they are hotter and more flavorful than when green.

The deseeded hot peppers were combined with half of a chopped red onion and cooked in extra virgin olive oil at medium/low heat for about eight minutes.  Four finely chopped garlic cloves were added and the mix cooked a few more minutes.

Putting it all together the roasted peppers, serrano/onion mix, spices and juice of a lemon were blended together until smooth. 

There was enough to put in three small plastic tubs.  Since all ingredients were cooked I put two of the tubs in the freezer.  How does it taste?  Quite good in my humble opinion.  It combines bright citrusy flavors with the deeper tastes of cumin and anchos, with a nice layer of heat.  Hot pepper fanatics could add a habanero to the mix to pack a bit more punch.  This morning I made an okra/cheese omelette and spread some of this on the dish.  It's much better than salsa on an egg dish. 

Friday, September 9, 2016

Late summer

I haven't posted in a few weeks and the growing season is coming to an end.   August was not a very good month for production, but September looks better.  About a month ago the tomato plants were removed after succumbing to blight.  Since then the cucumber vines, three Calypso and one Diva, have also been taken out after dying from what looks like bacterial wilt.  The last time the cucumbers got wilt, about 5 years ago, the squash followed, which worried me greatly, as this is a banner year for the squash.   So far it looks like they have not been affected, and at this point many of the squash have already matured.

The pole beans mostly stopped producing in August but have now picked up again, just not like they were.  The zucchini that replaced the first plant which got the borer took it's sweet time getting established.  It's finally sized up and has given me one large squash, with more on the way.

The four okra plants in the same bed are nearly finished, the leaves nearly gone, but they keep producing a few okra.  These hybrid okra start producing early and continuously all summer - I've picked nearly 10 pounds so far.  In another spot there is a Silver Queen okra, an heirloom.  It is just now starting to produce heavily.  I think this must be a 'deep south' okra that requires a long growing season.  In this area it is hit and miss depending on the summer.  Next year I am going to plant at least two of this type of okra.  I've found a way to freeze okra, by slicing, breading in corn meal and dry blanching in the oven and a late season okra that produces heavily would be perfect for freezing.

The tomatoes may be finished but their cousins the peppers have done well.  I picked hot peppers for salsa a few weeks ago, but had to buy the tomatoes.

Also Carmen and Jimmy Nardello sweet peppers, which were grilled and put into the salsa.

The Mama Mia Giallo peppers are nearly ready to pick.  I plan to grill and freeze them for later use.

There's a whole new batch of Jalapenos and Serranos that are ready, but don't know if I'm ready to can more salsa.  It's a lot of work.

Much of the garden is being 'put away' for the winter.  I don't do fall plantings as the tree line to the south of the garden has already begun casting long shadows on the vegetable plot.  By the end of the month many of the beds will get only a few hours of sun a day.  These two beds have been planted with cover crops.  The bed in front was seeded with buckwheat and field peas two weeks ago, and the bed in back was seeded with buckwheat in late July.

The tender greens will be cut regularly and fed to the new litter of bunnies.  The field peas had to make it through several days of unseasonally hot weather but they look good and will add nitrogen to the soil.  Since the rabbits like the young buckwheat I tasted it.  Not bad really, mild but not much flavor.

The back bed will be the greenhouse bed for the winter.  I will plant spinach, mache and bunching onions in that bed and put the plastic greenhouse over it for the winter.  I'm not sure when you plant bunching onions to overwinter,  probably soon.   The squash curing on the screen are Golden Nugget, from one plant.  I don't know if all of them are fully ripe but the plant was done.

This trellis is thick with butternuts and Teksukabotu, and there are many more on top of the soil. 

The large bed will be very productive this year.  It's already given me about 40 pounds of potatoes and 15 pounds of beans.  I expect 60 to 80 pounds of squash and some yield of sweet potatoes, unless the voles get them all.  The Silver Queen okra plant and the Teksukabotu squash seem to be having a contest for tallest plant.