Author Archives: Rebecca
Our Demo Garden plantings are well underway for this year, and we already have some exciting things to showcase. But first – here’s a quick overview of what we are planning to grow this year!
We chose to continue to focus our garden efforts on productivity and yield over diversity for this year. We are planning to continue donating our harvests to the Common Ground Producers & Growers Mobile Market for their Seniors First food box program, which provides free food boxes to low income seniors.
With that in mind, we are keeping each garden bed to only a couple different types of produce, although we still have more diversity of varieties than you might otherwise see. We are also focusing on interplanting and succession planting to use our space well. For example, in bed 1, we have radishes planted between rows of beets and carrots and IN the row with the parsnips to use every square inch of space. In Bed 2, we are filling the space with lettuce and spinach now, and then the peppers for the remainder of the season will be planted into the leafy greens while they finish their spring season. In Beds 4 and 5, we have planted broccoli, cauliflower, and peas under the trellises that will hold the cucumbers and squash later in the summer to get an additional crop out of those spaces.
The Master Gardeners have been hard at work getting the garden into shape for the spring, and almost all the beds have either seeds or transplants already growing. We had covered most of the beds with straw last fall, so that is both good and bad now – the soil stays moist with the straw, but we have lots of wheat seedlings growing. We also needed to move quite a bit of the straw around to facilitate seed planting.
The other thing I’m excited to show off a little bit are a couple of the school garden templates that I developed last year and planted last fall.
The templates are 4×8 layouts designed with high diversity (and relatively low productivity) for better interest and learning experiences in a school garden setting. (You can see all the templates and supporting information here: Kansas School Garden Guide.) Both of the templates shown here were designed to be planted last fall and overwintered. These overwintered with NO additional protection from the elements. They include pansies, tulips, garlic, shallots, alpine strawberries, barley or wheat, and vegetables (kale, carrots, red-veined sorrel, spinach).
If you haven’t been out in awhile, our garden is always open to the public – best viewed during daylight hours! Things will be changing fast as it gets warmer, so don’t miss out on the opportunity to visit.
Broccoli is one of those vegetables that can be a little bit “hit or miss” in Kansas, especially in the spring. The cool parts of the growing season, spring and fall both, can sometimes be too short and too erratic to have great broccoli. Over the years we have tried several kinds of broccoli, some that performed well and others not so much.
This year, we chose to plant ‘Burgundy,’ a variety of purple sprouting broccoli. Sprouting broccoli is selected for high quality, uniform, and prolific side shoots. Many older “heading type” broccoli varieties would produce some side shoots, newer varieties not as much. Sprouting broccoli is designed to have the center “head” shoot pinched out at a small size to encourage more side shoots.
We started these plants from seed in mid-February and transplanted them into the garden on March 17th. They are supposed to take about 37 days from transplant to maturity…but the weather was definitely not helpful on that front this year. About a week ago, the plants were showing the development of the center shoot. (About 60 days after transplanting – thanks, cold snaps!)
I snipped out the center stalk, and you can already see the side shoots starting to grow.
This is what the shoots are looking like now. I love the purple color! So often with purple vegetables, the color is disappointing, but this is beautiful. It is important to note that the color will fade to a beautiful dark green once it is cooked.
From a flavor standpoint, this broccoli is strong. The little bit that I have nibbled on, it has a very strong mustard flavor. Most homegrown broccoli is that way, and once it is cooked, it has great flavor – but it is not the mild and water flavor you maybe have come to expect from even fresh grocery store broccoli.
The idea with the side shoots is that they should continue to develop and be produced until it gets too hot, potentially having a higher yield for a single plant than with a heading type.
If you wanted to give this plant a try (and you can find the seeds available!), you should start the seeds indoors in mid- to late June, then transplant outside in late July. With some luck and decent weather, you should have some awesome broccoli sometime in September!
Our tomato trials are looking very fortuitous at this point in the year. When we were planning this winter, we chose to try out some of the more recent All-America Selections tomato winners. These are varieties that have been tested all across the U.S. and have shown to perform reliably under a wide range of conditions.
We had already grown Chef’s Choice Orange a couple of times and found it to be a reliable producer with great flavor. (I have also grown it at home for a few more years and it has quickly become one that is an easy choice.)
With that experience, we are interested to see if other, new varieties in the Chef’s Choice line will be just a promising for Kansas. We chose to grow the Chef’s Choice Orange again as our “known” trial variety. To that, we have added the following varieties. (Links to the All-America Selections pages, with more variety details.)
Chef’s Choice Red – 8 oz fruit, prolific
Chef’s Choice Green – Green and yellow at maturity and citrus-y flavor common to green-when-ripe tomatoes.
Chef’s Choice Yellow – 10 oz. somewhat sweet fruit
Chef’s Choice Pink – 12-14 oz beefsteak with pink skin and flesh
We also chose two non-Chef’s Choice varieties to test in order to have a broader comparison.
Galahad – Red fruit with high disease resistance and purported crack resistance. (Crack resistance is a hot commodity in Kansas, so we are hoping for great things!)
Mountain Rouge – From the “Mountain” series, a 12-14 oz. pink beefsteak with high disease resistance.
Some Cherry Tomatoes:
In other areas of the garden, we also have some cherry tomatoes planted, and these are a little further outside the normal varieties.
Moonbeam – A pale yellow or white grape tomato that is supposed to have high yields and exceptional flavor.
Brad’s Atomic Grape – This multi-colored tomato has been all over social media for a couple years, but we have heard from some locals that it cracks horribly. So…we’re going to give it a try!
Blush – A yellow oblong cherry with red stripes and interior blush. We have tried others in this series in the past, all with bad cracking problems, so it will be interesting to see how this one performs.
If all goes well, we hope to have a bounty of tomatoes this year, as well as some great new varieties to recommend in our area.
It has been quite the ride since I posted our first look at garden plans for this year, hasn’t it? So many things have changed, and likely many others will before it is all said and done. Because our face-to-face programming is suspended for the time being, we have been thinking about how to adjust our garden for the summer to accommodate the safety of our staff, volunteers, and the public. At the same time, we know that many new gardeners are seeking information on how to start and maintain a successful vegetable garden, and that access to fresh, healthy food is more important now than ever. (And it has always been important!)
Because most of our early spring planting was eliminated, with the exception of plants that we already had ready to go, we have re-planned chunks of the garden to change those plans. We also had several parts of the garden that were planned to be more novelties, ornamental, or trials of things that we didn’t know quite how they were going to perform. In order to best fulfill our educational mission and serve our broader community, we have eliminated the majority of those types of plantings from the garden, and will instead replace them with the following:
- Extra tomato and pepper plants that we had started already.
- Beans, squash, and other common, generally productive vegetables that we had available.
- Additional plantings of varieties we have grown in the past, had leftover seed in stock, and knew were going to be productive to replace trial varieties that were less likely to perform well.
Some of the things that we have maintained include:
- Planting the square beds (8, 9, and 10) to perennial fruit plants. If you look at the pic above, you can see the dwarf apple in the front and the blackberries and raspberries growing in bed 9.
- Vertical gardening / trellises to grow lots of cucumbers, melons, and other things throughout the garden.
- The tomato trials of recent All America Selections winners.
- Lots of different colors of veggies!
An additional change, along with planting varieties that emphasize productivity, is that we will be donating significantly more of the produce to those in need. Most years, a large portion of our produce is used for educational programming – for our Master Gardeners or others in the community, and extra produce has been donated. This year the primary focus of our garden will be to donate to those in need as a food bank garden.
As always, we look forward to growing and learning along with you! You might also be interested in joining our new, Victory Garden 101 Facebook Group to engage in more conversations and learning about vegetable gardening. What changes have you made to your garden plans due to the pandemic?
It has been a LONG time since we have posted an update about the Demonstration Garden. In fact, I think we haven’t posted much since the garden plans were done last year. Hopefully we will do better this year!
We had our first planning meeting just last week, and we have already started planning our gardens for the year. Below you can see the map to this year’s overall plans.
The quick overview:
Bed 1: Vining crops grown vertically. We have done this many times before, but it has been a couple years since we have used a whole bed. Stay tuned to find out what we grow!
Bed 2: Foodscaping – We are mixing vegetables, flowers and herbs together in this garden. We are taking our inspiration from our upcoming Keynote speaker at the Design & Grow Gardening Workshop! (Register here.)
Bed 3: New, Weird & Colorful (Unicorn) – We couldn’t decide if we wanted to try new varieties, weird things, or colorful things, so we combined them all and gave it the name “Unicorn” just for fun. I can’t wait to see what we end up planting!
Bed 4: This will be our Tomato garden for the year. One end has turned into perennial herbs as well.
Bed 5: Pizza! We are getting ready for some delicious grilled pizzas with tomatoes, peppers, basil, onions, spinach, and arugula.
Bed 6: Ireland – We will be featuring vegetables common to Irish cuisine.
Bed 7-10: Fruit – We are going to be investing in some perennial fruit for small spaces in our beds for the next few years. We are looking at berries, tree fruit and figs.
Stay tuned! If all goes well, I should be back to update you on specific varieties over the next few weeks.