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Although the summer is over, the SNAP-Ed garden still has a few more things left growing! We have collard greens, turnips, lettuce, spinach, radishes, of course our parsley and oregano, and just one beet made it through for us.
We had some healthy harvests of tomatoes and peppers make it all the way up until last week, check out how different the garden looks once we took those plants out:
Our Juliet tomato was our biggest producer, totaling about 1, 171 to the very end! Thai basil did very well, too. Almost too well, we had so much we didn’t know what to do with it! 🙂 The Garden Salsa peppers were another great producer with about 150 peppers by the end.
Here are our totals of what we would have spent at the grocery store so far:
Red Salad Bowl Lettuce: $45.18
Garden Salsa Pepper: $10.59
Big Bertha Pepper: $62.46
Carmen Pepper: $10.74
Marconi Pepper: $4.95
Juliet Tomatoes: $30.20
Phoenix Tomatoes: $14.12
Bush Goliath Tomatoes: $12.34
Solar Fire Tomatoes: $13.77
Green Beans: $6.64
Sweet Basil: $48.10
Thai Basil: $100.00
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
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.
Another sweltering week, another Friday photoessay! Let’s take a break from our Tomato Day preparations to take a quick look around the Demonstration Garden.
I would say that we have reached the midpoint of summer in the garden. While many plants are still going to grow and mature, the tomato plants have reached maturity. With the usual onset of insects and diseases, there’s a lot of downhill to go from here. We will also be planting a range of things for fall over the next few weeks.
This is the buckwheat that we planted first, following the lettuce. You can see that it has put on significant growth in the 5-6 weeks it has been planted and has started flowering. It has not yet started going to seed. We cut this buckwheat back and then put about 2/3 of it in the compost bin and the remainder we spaded into the soil.
Eggplant can be a little bit tricky to determine when it is ready to harvest. Like many vegetables, it is typically harvested at the botanically immature stage. It can actually be harvested at almost any size, up to the point where it starts to mature. Once sign of that maturity is when the color goes from bright and glossy (like the eggplant on the far right of the picture) to slightly faded and dull (center). When we cut into the dull colored eggplant, we see that the seeds are brown rather than white, a sign of maturity. While the eggplant can still be eaten at this stage, the seeds are much tougher and will make the texture of the eggplant less enjoyable to eat.
We have started picking a few of the Purple Bumble Bee cherry tomato, and so far it is a bit more pink and green than purple/maroon and green. The flavor is decent, but not spectacular.
The ‘Esterina’ cherry tomato has been very impressive. It has had several large clusters ripen already and has more to come. The flavor is also very sweet. So far it is definitely a winner!
The peppers are maturing nicely and I’m looking forward to seeing how they all perform. However, with some of the wind and rain storms that we’ve had, several of the plants are leaning over and exposing the fruit to more sun. Hence the sunscald on the two peppers shown in this picture. Fruits with sunscald should be picked to prevent the development of disease. A mature fruit with sunscald can usually be eaten if the damaged part is trimmed off and no diseases have developed.
Come see us Saturday at Tomato Day!
It’s that time again, and since I haven’t updated much in the last couple weeks, I have a lot to show you.
The lettuces are really looking great, while everything else except the perennial herbs are still just barely getting going.
Here’s a closeup look at one of the quilt block lettuce gardens. We’ve had a few casualties, especially of the green variety, so the pattern isn’t perfect, but I think you can see the general idea.
The varieties in the other quilt block garden haven’t grown quite as fast, so it isn’t as full-looking, but you can still see the pattern.
As one sign of how cold it didn’t get this past winter, our flowering sage is still alive. It is also starting to bloom again, which is very odd for this time of year. My guess is that since it didn’t die, it responded to the short daylength of spring by initiating more flowers.
We are also trying out a new salad table this year in the Accessible Garden area. This table top garden is only 5″ deep and is intended for only shallow-rooted vegetables, primarily in spring and fall.
The snow peas, kohlrabi, cabbage, and lettuce in the K-State Purple garden are off to a thriving start. We’ll be filling in with warm season vegetables in the next month.
That’s it for this week! Have a great weekend!