There’s no question about it, spring was reluctant to come and stay this year. While we have tried to stay on schedule with our planting, we ended up delaying a few things until it got a bit warmer. Thankfully, the warm weather coincided with tomato planting time, so we are pretty much back on track!
This is the garden in mid-April. You can see from the wooden stakes that things had been planted…but not much green was showing up!
Jumping ahead three weeks to today…there’s a lot more green to be seen, and you can also see that we have been adding trellises and tomato cages!
Of our early spring planting, these plants are probably the most spectacular right now. These Chinese cabbages were transplanted the third week of March and have survived multiple nights below freezing with NO protection, snow, cold rain, and wind. The light green is ‘Tokyo Bekana,’ a loose leaf cabbage. The red and dark green are both heading types of Chinese cabbages that are just barely starting to form their heads.
Also beginning to look good is our SNAP-Ed garden. The radishes, spinach, and lettuce are all finally growing well, and we inter-planted the peppers, tomatoes, and herbs this week. Look for more about this garden to come next week!
Of the lettuces we have in the garden this spring, this one is by far the most interesting. This is a variety called ‘Italienischer.’ It is very upright and dark green. At maturity it is supposed to be 18″ tall and heat tolerant. It also has the unique oakleaf leaf shape. It almost looks like an overzealous dandelion!
While not as beautiful, I also had to share this heirloom lettuce variety – mostly because of the name! The lightly red-tinged leaf lettuce has the name ‘Drunken Woman Frizzy Headed.” I don’t know who came up with that, but…it’s quite the name.
In addition to tomatoes, we planted most of our herbs (except the basil) and all of the various beans this week. Next week we hope to get the peppers planted as well as the cucumbers, squash, and melons.
Hope to see you at Herb Day tomorrow!
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.
It’s been almost a month since the last harvest report, but that doesn’t mean we haven’t been harvesting.
We had a stunningly beautiful harvest this past week, with gold beets, purple carrots, green beans, and more!
I’m not going to break this down by week, just lump everything all together. The lettuce and arugula are now pretty much done for the first part of the year, while we have just been pulling the biggest beets and carrots. The onions will probably be ready in a couple more weeks, and the beans are just getting started. I also expect to see ripe tomatoes by next week.
June Harvest Report
Baby lettuce: 3.6 lbs @ $5.99 per lb = $21.56
Arugula: 17 oz. @ $5.99 per lb = $6.36
Romano Beans: 10 oz @ $4.00 per lb = $2.50
Gold Beets: 1 bunch @ $3.00 per bunch = $3.00
Red (Cylindra) Beets: 1 bunch @ $3.00 per bunch = $3.00
Yellow Carrots: 1.5 bunches @ $3.00 per bunch = $4.50
Purple Dragon Carrots: 3 bunches @ $3.00 per bunch = $9.00
Red Cippolini Onion: 2.2 oz @ $0.49 per oz = $1.07
June Harvest Total: $50.99
Year to Date Total: $120.73
I have two weeks of leafy greens harvests to report today. The Grocery Garden has green and red butterhead lettuces that are at the baby leaf stage, a mesclun that is slightly larger than baby sized, and a lettuce mix that is at baby leaf stage.
Not a beautiful picture, I know. This is the “after” harvest shot of the Wildfire Lettuce Mix. We harvest the leaves down to almost nothing so that the plants stay smaller and the leaves more tender.
Harvest report from May 9th and May 16th:
- 3.4 lbs baby lettuces @ $5.99 per lb = $20.62
- 0.86 lbs baby mesclun @ $5.99 per lb = $5.16
Total for past two weeks: $25.78
Year to Date Total = $33.98
Salad greens total up quickly, but the catch is you have to want to eat $10 worth of salad each week. That’s a lot of salad for some people!
After a week of warmer temperatures and MORE rain, the garden has grown a lot! We also planted some of the warm season plants and plan to plant more this coming week.
The peas in particular have grown significantly and most of them are starting to flower.
Most years, we may have one variety of peas planted in one area. This year we have 5 different pea varieties – one heirloom shelling pea, one snow pea, one sugar snap pea, and two peas for containers. This is the ‘Peas in a Pot’ variety. It is about 10 inches tlal and is already flowering and setting pods.
The sprouting broccoli in the barrel planter is starting to head in the center. Next week we will probably remove that small head in order to encourage development of side shoots. Sprouting broccoli doesn’t form large central heads, but it won’t be very productive if the central head isn’t removed.
The tomatoes were all planted this week, although we are waiting until next week for the peppers, eggplant, cucumbers, and melons. Because of the grafted plants, we couldn’t plant them deeper, resulting in some creative staking to keep the plants upright until the stems have gotten stronger.
We planted this Dragon Tongue Arugula in the Grocery Garden. This variety has highly lobed leaves with red veins. It has proven to be a very slow grower so far and the germination wasn’t great. We will wait and see if it improves with time.
The new Prairie Star Annual trial garden was planted this week too. If you have driven by, you probably saw the row of big containers. These are for demonstrating the Prairie Star Annual Flower trials. We are excited for this new usage of the front of the Demo Garden space. Hopefully this area will be a beautiful color show all summer.