Category Archives: Harvesting & Eating
Beans are a Kansas favorite in the vegetable garden. These warm-season plants are well acclimated to our tough Kansas summers. Once planted, they grow very fast and most varieties are ready to harvest in seven to eight weeks.
In the Demo Garden, beans are starting to produce. It is best to harvest when the pods are firm and crisp, but the bean seeds are not yet bulging. If at all possible, don’t pick them in the early morning when there is dew on the plants, as blight, a common bacterial disease, can easily be spread from one plant to another via splashing water droplets. So, make sure the plant foliage is dry before harvesting.
Green beans are typically grown for their immature pods. Beans such as navy and lima beans are allowed to fully ripen and then the bean seeds are removed from the pods; these types of beans are harvested much later in the season.
On April 28th, we planted four different varieties of bush style green beans (also called snap beans) in the Demo Garden: Heavy Harvest, Tenderette, Royal Burgundy, and Tendergreen Improved.
‘Heavy Harvest’ is a 53-day bean. This medium green-colored bean is also slender and grows about five inches long. So far, it is not living up to its namesake in that it has only yielded a small amount of beans so far.
‘Tenderette’ is a 58-day variety of bean. It also grows about five inches long and is slender. It is medium green in color. As with Heavy Harvest, this too only had a few ready to be picked.
‘Royal Burgundy’ is a 55-day variety that generally grows about five inches long. It is a slender bean with a deep purple coloring that is very beautiful and makes it very easy to see against the green foliage. Again, there were only a handful of beans to be found, but we are hopeful that with a little more time, they will start producing more.
‘Tendergreen Improved’ is a 52-day variety. The coloring, although still green, had a bit of a lighter, yellowish undertone compared to the other green beans. These beans are a little longer, growing up to six inches in length and is also plumper than the other varieties. The thing that is most impressive about Tendergreen so far is the yield. While it makes sense that there are more harvestable beans of this variety right now because its “days to maturity” (DTM) is shorter, this variety is still likely to out-produce the other varieties – but we will keep you updated!
So how do they cook up? Using a quick, identical technique on each variety, we tested them “tender-crisp” style. After the ends were trimmed, a ¼ cup water was added to a skillet along with the beans and cooked covered for three minutes. Then the cover was removed to allow the water to fully evaporate. A touch of butter was then added to each.
My personal favorite is the Tendergreen Improved. It was the most tender of the four varieties tested as well as the most prolific producer. Tenderette and Heavy Harvest where just slightly tougher than Tendergreen. Although the most unique to look at, the Royal Burgundy was the toughest of all the varieties, but interestingly, it turns from purple to green when cooked.
One final note: there was some significant stippling on the leaves of the beans, which is an indicator of spider mites. Spider mites are tiny, barely visible spider-relatives that suck juice from the underside of leaves and are common during hot, dry weather.
As a first defense against this garden pest, after harvesting the beans, we used the garden hose with a jet spray setting and shot the underside of the leaves with as much coverage as possible, and we plan to repeat this process a few times a week. Hopefully these pesky critters won’t ruin the harvest!
By: Maureen Wilbeck, Master Gardener
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!
We have had some very successful harvests from our SNAP-Ed garden in the past two months! Our tomato cages made from tree branches and twine seemed to hold up for our giant Juliet tomato plant, which was a big producer!
We also had a good turn out from our zucchini, regardless of a squash bug appearance. Our SNAP-Ed educator was able to use the zucchini for multiple of her nutrition classes making zucchini bread, and cooking with the high schoolers making a pasta with zucchini in it!
Our other varieties of tomatoes are coming in quite nicely as well! Green beans and cucumbers were successful this growing season. Our peppers were wonderful, garden salsa peppers, big bertha peppers and carmen peppers were among the few that we have harvested so far!
We found this guy and had him make it out alive! 🙂
As mentioned in our previous post about the SNAP-Ed garden, we have been weighing all the produce after each harvest and comparing it to grocery store prices. Below is how much you would be paying at the grocery store for how much produce we’ve grown so far:
Green Beans – 3 lb 11.8 oz – worth $6.63
Zucchini – 11 total – 10 lb 6.3 oz – worth $15.48
Juliet Tomato – 135 total – 8 lb 15.4 oz – worth $31.70
Big Bertha Pepper – 11 total – 2 lb 3.8 oz – worth $10.89
Garden Salsa Pepper – 20 total – 15.2 oz – worth $1.90
Phoenix Tomato – 11 total – 4 lb 4.6 oz – worth $6.44
Marconi Pepper – 1 total – 3.2 oz – worth $0.99
Carmen Pepper – 1 total – 2.2 oz – worth $1.79
Solar Fire Tomato – 8 total – 3lb 4.9 oz – worth $4.96
Bush Goliath Tomato – 5 total – 1 lb 9.0 oz – worth $2.35
Cucumbers – 15 total – 10 lb 5.8 oz – worth $10.35
Oregano – 4.7 oz – worth $17.80
Thai Basil – 10.9 oz – worth $41.28
Sweet Basil – 4.2 oz – worth $15.91
Parsley – 4.7 oz – worth $2.79
Year To Date: $249.44
This bowl of blackberries represents the importance of horticulture. The importance to our families, our communities, and our state.
On the surface, we might sometimes be tempted to boil down our impact as horticulturists to something like the following statement:
“Through educational programming, this family learned the appropriate fertilization and pest management practices to grow blackberries in Kansas, resulting in an increased yield and higher productivity.”
That’s great. But does it tell the whole story? I would argue that it doesn’t remotely touch on the whole story.
This bowl of blackberries is from a variety that was bred and selected for heat tolerance and thrives in our Kansas climate. It represents a wide range of trees, flowers, grasses, fruit, and vegetables that have been developed for the harsh climate we live in. We may live on the prairie, but there is still a value to our community in having beautiful green spaces, safe athletic fields, shade, and healthy produce. We shouldn’t have to move to Oregon, Michigan, or Maine to enjoy these things. Even knowing that water quantity and quality is a current and future concern, we can still find a way to have a green world around us through a commitment to horticulture science and research. A commitment to these things helps keep young families in our community, adds value to our properties and landscapes, and makes this a better place to live. This is community vitality.
This bowl of blackberries is about $50 worth of fruit. (Probably another $10 worth was already eaten!) That is $50 that I do not have to spend on groceries this week, which I can save for another purpose or use to buy higher quality food. It represents family resource management and nutrition.
This bowl of blackberries is a healthy snack for my kids that enables them to eat fruit when they want it, rather than having it portioned out or eating crackers for snacks. We are supposed to make half our plate fruits and veggies – we are well on our way at this point! It represents health and nutrition, as well as healthy habits that are for a lifetime.
This bowl of blackberries represents learning by doing, an appreciation for our food system, and how food is grown. My kids learn practical skills like watering and harvesting, but also that some bugs are good for our garden – that we should protect and care for them. They learn about the circle of life, that actions have consequences and sometimes bad things happen – with a dead bird in the netting covering the fruit.
This bowl of blackberries teaches my children about family time and relationships. We work together to reach a goal and learn about patience and persistence. This is part of our family culture.
This bowl of blackberries teaches my kids about community service and giving back. That our bounty is to be shared with neighbors and friends. It is part of being in a community and in relationship. These are some of the key 4-H life skills.
For those that lack a green thumb, this bowl of blackberries represents a local farm that they can visit with their family to still gain some of the same benefits of growing the fruit themselves, while supporting our local economy in a way where the money will benefit another family business and be reinvested in our community. This is part of global food systems and community vitality.
These blackberries were grown in my backyard, but they could have been grown at a school, in a community garden, or on a local farm. The value and impact of just this one “act of horticulture” can have wide-ranging and diverse benefits to a family, a community, and our state.
Underpinning it all is the basic science of horticulture, explored and taught by horticulture scientists, researchers, and educators for decades as part of the land grant mission at state universities across the country. While yield, productivity, and resource conservation are important, they aren’t the whole story and we do ourselves a disservice when we don’t share the bigger story of why horticulture.
How time flies when it’s summer and there’s lots of produce! It has been two whole months since I updated you on the harvests, yields, and value of the Grocery Garden bed.
Venice Beans: 3.175 lbs @ $4.00 per lb = $12.70
Purple Dragon Carrots:7.85 bunches @ $3.00 per bunch = $23.55
Yellow Carrots: 7.5 bunches @ $3.00 per bunch = $22.50
Cylindra Beets: 4.5 bunches @ $3.00 per bunch = $13.50
Gold Beets: 0.3 bunches @ $3.00 per bunch = $0.90
Red Marble Onion: 0.99 lbs @ $1.50 per lb = $1.48
Bride Eggplant: 0.675 lb @ $5.99 per lb = $4.04
Esterina Cherry Tomato: 2.025 lbs @ $4.00 per lb = $8.10
July Total: $86.77
Bride Eggplant: 2.56 lbs @ $5.99 per lb = $15.34
Esterina Cherry Tomato: 5.25 lbs @ $4.00 per lb = $21.02
Escamillo Pepper: 14 peppers @ $1.25 per each = $17.50
Red Knight Pepper:3 peppers @ $1.25 per each = $3.75
Spaghetti Squash: 7.80 lbs @ $1.50 per lb = $11.70
August Total: $69.31
Year to Date Total: $276.28
As you can see, we’ve had some great yields on many things and decent yields on others. However, our total value continues to pile up. Over $275 from 100 sq. ft is pretty good! And we have been planting for fall, so there is more still to come.