It is once again the time of year where we plan what will be featured in our Demonstration Garden for the season. As always, we have a great mix of tried-and-true vegetables and some new and interesting things. When it is cold and snowy, it is a lot of fun to think about what will be growing in the garden in just a few short weeks. We will be starting the first of our seeds next week and it is all downhill from there!
Below you will find maps for each of our raised garden beds. The maps show the overall theme or focus for each bed as well as the specific varieties of vegetables, herbs, and flowers we will have growing.
Our tomatoes are in Bed 1 this year. Because of how this raised bed is structured, we will have roma tomatoes in one end, early maturing varieties on the other end, and some more common “comparison” varieties in the middle. The roma tomato varieties are a mixture of hybrids and heirlooms, with different colors, sizes, and shapes. We chose the “early maturing” theme because everyone always likes to have the first tomatoes! The six varieties we chose also are a mix of hybrid and heirlooms, with maturity dates ranging from 54 to 65 days from transplanting.
Bed 2 will feature a mix of cool season vegetables that are planted both in spring and fall. The spring plantings feature leafy greens, peas, carrots, radishes, and kohlrabi. The fall plantings feature two new cauliflower varieties, beets, daikon radishes, lettuce, spinach, and carrots. Our plan is to put row covers over at least part of the fall plantings to extend the growing season and overwinter them.
The theme for Bed 3 is the “Kansas Backyard Garden.” The idea is to feature common vegetables grown in Kansas. Most of the varieties are not too far out there either. A couple things that I’m excited about though are the bush-type vine crops. We are trying both a new bush watermelon variety, ‘Cal Sweet Bush’ that has only 18″ long vines, and ‘Cherokee Bush’ pumpkin that has about a 4′ spread.
On the other hand, Bed 5 is a long way from Kansas! We are featuring vegetables that are indigenous to Africa, especially sub-Saharan Africa. Researching this garden was an education, because we discovered that some of our common ornamentals were originally edible vegetables in Africa! Vegetables that you may be familiar with are eggplant, okra, kale, and peanuts. You may be less familiar with cowpeas, long beans (a type of cowpea), amaranth, cleome, celosia, and bambara beans.
You probably do know amaranth – but as pigweed. There are colored leaf varieties and varieties that have been cultivated for edible greens. Other varieties are grown for flowers and seeds. Cleome is a ornamental flower we know, but most of us haven’t eaten the foliage as a vegetable! Celosia is another common flower that you may have grown for color. But the leaves and young flowers can also be eaten as a vegetable.
Cowpeas, long beans, and bambara beans are all from the genus Vigna. Cowpeas you may recognize. The long beans are vining beans that produce 18″ long edible pods. Bambara beans are kind of like cowpeas…the peas look a lot like the cowpeas. But they are kind of like peanuts…the pods grow underground.
One of the best things about this garden theme is that these are all vegetables that thrive in hot climates, so we are excited to see how they do in Kansas!
For a second year, we have a bed that we are calling our “SNAP-Ed” bed. This bed is a demonstration of how to garden on a very small budget, using only seeds and plants that can be purchased from a store where it is possible to use the SNAP EBT (food stamp) benefits.
Also a reprise from last year is Bed 6. Agastache is the Herb of the Year featured at our Herb Day event on May 4th, so we kept this bed in the same location with several overwintering agastache varieties. The flowers and herbs are chosen for the attractiveness to butterflies and other pollinators.
Beds 8, 9, and 10 are all 4′ x 4′ beds. Bed 8 will feature ornamental gourds on a trellis. Bed 9 will feature sunflowers. Bed 10 will feature a popcorn variety called ‘Glass Gem.’
In the accessible garden area, we are featuring a “Salsa Garden” theme. In the tiered raised bed will be a roma tomato, herbs, and peppers. In the barrel planters will be a trailing tomato variety, more herbs, and some green onions.
Our containers around the garden will feature flowers this year, especially some new varieties of Pentas. We are excited for spring! What are you planning to plant this year?
It’s the time of year when gardeners are starting to think about their plans for the upcoming season…no matter how cold, snowy, or icy it may be! Our Master Gardeners are no exception, and they worked hard to plan all these different beds in our Demonstration Garden over the past several weeks.
This is an overview of our garden layout with the themes for each bed. Both Beds 1 and 4 are split in halves for two different themes this year.
Bed 1 will feature Brassicas on one half in the spring and carrots in the fall. The Brussels Sprouts will grow through the season. The other half of this bed will be vegetables that have snack value and interest for children.
Bed 2 is our Tomato garden this year. The trellis and half of the cages will feature varieties that are “indigo” types. These have a gene that promotes anthocyanins and a very dark, purple-black color on the shoulders. I’ll guarantee you that the fruit will be unique! The other three varieties are beefsteak tomatoes (more than 10 oz fruit) that also happen to grow on compact vines.
The SNAP-Ed garden in bed 3 is a new project for us in partnership with our nutrition educators. This garden is also divided in half, and each half has a budget of $30 to spend, total. This includes seeds, plants, fertilizers, and any trellising structures or materials. The general plans are as pictured, but specific varieties will be determined based on what is available at retailers that can take SNAP (Vision cards / food assistance) benefits, as those on SNAP can use those dollars to purchase seeds and plants for a food garden. We will also be tracking the methods used, the total yield, and the value / return on investment of each garden half.
Bed 4 is also divided into two separate themes. Half will feature heirloom shelling beans (dry beans), with 4 varieties of pole beans on trellises and two varieties of bush beans. The other half will feature Italian vegetables and herbs.
Bed 5 is our “Miscellany” garden. In other words, things we wanted to try (or plant again) that didn’t fit into any of the other beds’ themes.
The Herbs / Pollinators garden is returning to Bed 6 this year, with some similar things and some new things, including a cascading ornamental oregano and some different types of Agastache.
After several years as our Kitchen Herb Garden, Bed 8 will be home to our Edible Flowers garden this year. Did you know that all those flowers are edible?
Bed 9 is still the Hops plant for at least one more year. Bed 10 has been designated as the “Year-Round Salads” garden. Featuring lettuce in the early spring, spinach in the late fall, and a mixture of less common, heat tolerant greens in the summer. With orach, amaranth, and goosefoot, it’s going to look a bit like a weed bed to start with!
The accessible gardens will reprise some of the plants found in other areas of the garden, but with more confined growing conditions of the planters.
The barrel planters will include some greens, herbs, and radishes.
Last, but definitely NOT least, the containers on the inside perimeter of our garden will feature a range of peppers. The goal is to start with the sweet peppers on one side of the garden, and gradually increase the Scoville (heat) level around the garden.
Not pictured or listed, we will also continue to have gingers in some of the shadier containers, as well as herbs. We will be showcasing a wide range of rosemary in one set of containers, including varieties that we can only grow as annuals. Outside the garden, the annual flower demonstrations will continue in the large containers.
There you have it, our complete vegetable garden plans for 2018! As always, we have some exciting, new, and different things planned for the year. We will be starting seeds this week for some of the earliest plantings.
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.
Even though I see it happen every single year, it always surprises me to see how fast things grow and change in the garden at this time of year.
This is also the time of year we typically experience a change in the weather from cool, moist spring to hotter summer temps. That tends to push our summer veggies into overdrive of growth and our spring veggies to finish up. I think the theme of this week’s post is Growing Like Crazy vs Done and Almost Done.
The tomatoes are growing like weeds. An interesting observation currently is that the non-grafted plants may be slightly ahead of the grafted in flowering. The grafted plants are putting on a lot more vigorous sucker growth. Many trials have found that grafted plants may tend to fruit slightly later and have more foliage, so what we are seeing would seem to track with those results.
The ‘Peas-in-a-Pot’ that were covered in pea pods a week ago are now bare of flowers and pods. They are not bare of powdery mildew however. The yellowing and disease, coupled with the lack of production is a really good indicator that this variety has run its course and it is time to remove it. It will soon be too hot for the plants and it is done producing.
Back on the growing fast side of the equation, the cantaloupes, watermelons, cucumbers, and other melons that we have planted have germinated and are growing well. They seem small right now, but I can guarantee you that they will double, triple, or quadruple in size over the next week or two.
In contrast, the garlic is quickly approaching the end of its growing life. Typically it should be harvested and cured when about 5 leaves have died. As you can see, this variety is going to be ready to harvest soon.
This last picture is in the “FINALLY” category. We had planned to plant Aji Amarillo peppers in the Peruvian Garden, because they are the most popular pepper in Peruvian cuisine. However, the seeds we ordered never germinated, despite being planted twice. We finally gave in and ordered seeds from another source and planted them last week. Happily, we have gotten several seedlings from this batch. So this variety will be late in the garden, but hopefully we will get something.
I shared a few pepper recipes using our garden peppers the other day, but I wanted to show some other options for using the peppers as well.
A lot of hot peppers are stored or used once they are dried. The most reliable way to dry peppers is using a dehydrator, although I’ve also had good luck (sometimes) using the oven or just letting peppers dry on the counter. The biggest issue with letting peppers dry on the counter is that if there is a chance the fruit have any fungal spores on them (or any blemishes), they can rot before they dry down sufficiently to store.
On the recommendation of Denise, our Foods & Nutrition Agent, I used the dehydrator outside and set at 135 degrees. It took about 8 hours to dry the smaller, hot peppers. It took about 16-20 hours to dry the larger, thicker-walled peppers, like the paprikas and Aleppos.
The dehydrator had several racks, so I was able to segregate the different peppers onto different racks.
I dried some of the cayenne peppers, lemon drop peppers, hot paprika peppers, and Aleppo peppers.
I don’t have specific plans for any of these at the moment, other than possibly grinding them into either pepper flakes or powder.
Well…the Lemon Drop peppers I have a hot sauce recipe to try. Sometime.
I did try to spread out the peppers to start, but they ended up towards the center anyway. These are the cayenne peppers. You can still see a little of the purple coloration despite the fact that they wee mostly red.
The Espelette (Basque region) and Fushimi (Japan) peppers, I tried with simple sautéing. The Espelette peppers probably should have been dried and ground instead…like a paprika pepper. Oh well.
After cooking, I sprinkled them with salt and let them cool enough to eat. This is one of the traditional ways to prepare these Fushimi peppers and the similar Shishito peppers. YUM! I am definitely regretting the bags of these peppers that I harvested and intended to sauté earlier in the season, but never got around to.
These peppers were not all that exciting otherwise. The walls are thin, the flavor was a little “green” and the seeds were too prevalent. But you sauté them in hot oil, sprinkle with salt, and they are transformed into a delicious appetizer.