The tree I'm cutting on in this photo is a Grand Fir, Native Americans used the inner bark of this tree for treating colds and fever...interesting.
Friday, October 28, 2011
Next Year's Firewood
The tree I'm cutting on in this photo is a Grand Fir, Native Americans used the inner bark of this tree for treating colds and fever...interesting.
Labels:
firewood
Monday, October 24, 2011
Potting Up Celery & Little Willie
Still frost free and our celery is potted up. In a another week or so it will be transferred to the root cellar for the winter, providing us with tasty stalks and leaves throughout the snowy months. Each pot contains 3-4 plants, 1/3 of whose foliage, preferably the less than desirable ones, are removed to compensate for root disturbance during the potting procedure. Only healthy plants that show no sign of bolting (sending up a round central stalk) to seed are chosen for winter storage. Most plants will not only survive the winter in our root cellar where they will continue producing, albeit somewhat more pale in comparison to the ones produced under sunlight, but can be planted back out into the garden in early spring for more fresh greens and eventually seed from chosen plants.
A new variety that we grew this year called Crisp & Tender, thanks to the seedy generosity of the kind soul at Kabun-Malay Kadazan girls blog, was a big hit with us. Unfortunately, we did not place it in the most ideal location as it was the last batch of celery planted this past spring and wound up in a slightly drier and shady location at the end of the row under a fir tree. Even so, the plants provided us with a plethora of slender and surprisingly dark green flavorful stalks...for sure we will be growing this variety again next season. We also grew Ventura, Giant Red, Utah, and a leaf celery called Parcel.
Sweet & Tender celery, all the way from Australia, thrived in our cool shady garden.
Labels:
forcing,
harvesting and preserving,
pets,
root cellar
Tuesday, October 18, 2011
Michael Pilarski - Forest Gardens
Michael Pilarski is a wellspring of knowledge when it comes to creating edible forest gardens.
See more of Michael Pilarski at -
https://www.youtube.com/results?search_query=michael+pilarski&suggested_categories=27%2C28&page=1
and
http://www.friendsofthetrees.net/
See more of Michael Pilarski at -
https://www.youtube.com/results?search_query=michael+pilarski&suggested_categories=27%2C28&page=1
and
http://www.friendsofthetrees.net/
Labels:
video
Thursday, October 13, 2011
Harvesting Beets & Greens
Beets were harvested this week and we were quite pleased with the results, about 70% of them filled out nicely, the rest were either damaged by mice or too small to bother with. Pictured in the cooler are some of the better looking greens that were set aside to be blanched and frozen. Interestingly, your average beet is supposed to take 55-80 days from the time it germinates to maturity, mine normally take between 90 and 120 days. The above beets were planted in mid-May and just recently reached a harvestable size.
The mice damage was my own fault, I should have been paying better attention and either hilled dirt around the roots in early September or set out mouse traps as this is often an issue we face in the fall. Near as I can tell the mice will not dig for roots and only snack on the parts remaining above the soil which makes beets, and sometimes carrots, an irresistible target for them. Gonna have to have a little chat with those cats about earning their keep...one of them even lives in our greenhouse during the summer and has apparently not been doing as good a job at rodent control as I had thought.
After harvesting, the tops are trimmed leaving about an inch of stem remaining, keeping some of the stem intact helps to keep them from spoiling. They are then placed into totes and coolers, layered in ever so slightly damp sandy soil, and stored in our root cellar. Beets are one of our longest storing root crops, some remaining in excellent eating condition for well over a year. This year's crop included Detroit Dark Red, Crosby's Egyptian, Lutz, Cylindria, Crapaudine, Boltardy, a few golden beets whose name slips me, and a new to us variety called Red Cloud (hybrid) that performed extremely well this year...wish I would have grown a few more of those.
Labels:
harvesting and preserving
Thursday, October 6, 2011
The Harvest Season Is Upon Us
We track the weight of our tomatoes, potatoes, and onions to help us evaluate production, that coupled with the fact that since these crops are gathered in five gallon buckets it is just too easy not to.
This year's potatoes were planted fairly intensively and yielded around 6-8 tubers per plant. They were planted 12" deep and I did not "hill them up" at all this summer. Because we have chosen to keep our aisle ways so very narrow, practically disappearing by mid-summer, it is difficult for me to hill up potatoes so I have found that deep planting makes up for this in our garden.
In 2012 I hope to experiment with more of a dryland farming technique with some of our potato crop that involves depending upon using only natural occurring rain water, wide spacing, and dirt/dust mulch to help with water retention. This will be done in an area separate from our main garden, we have a 3 acre field that is not cost effective to irrigate and need to start putting it to good use with something besides knapweed. For quite some time now one of my concerns has been that we are far too dependent upon irrigation and I would like to learn more about growing crops with less water and potatoes would seem to be a great dryland crop to experiment with. A fellow blogger , in a somewhat similar climate, has had great success with this type of farming and it would seem to be a much more sustainable manner in which to grow crops allowing us to shed some of our dependence on water pumped to us via electric power.
Our goal is to get an average yield of 5-10 lbs per plant, some will provide many more fruits some less. We grow a variety called De Tiganesti that provided nearly 20 lbs per plant whereas our Black Krim and Coastal Pride varieties only shared 4-5 tomatoes per plant with us...but their flavor more than made up for the lack of productivity.
Labels:
harvesting and preserving
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