Upcoming classes and Events with Cobb County Extension

All listed classes are free and open to the public, unless otherwise specified in the list.

Vermicomposting, Jan. 9
Cobb County Water Training Lab
662 South Cobb Drive, Marietta
Noon - 1:00 p.m.

Historic Gardens: From the Roman Empire to Colonial America, Jan. 13
East Cobb Regional Library
4880 Lower Roswell Rd., Marietta
7:00 - 8:00 p.m.

The Art of Pruning: Tools, Timing, and Technique, Feb. 10
West Cobb Regional Library
1750 Dennis Kemp Lane, Kennesaw
7:00 - 8:00 p.m.

Dahlias, Feb. 13
Cobb County Water Training Lab
662 South Cobb Drive, Marietta
Noon - 1:00 p.m.

Seed Starting for the Vegetable Garden, Feb. 24
Cobb Extension upstairs classroom
678 South Cobb Drive, Marietta
6:30-7:30 p.m
Please call to preregister:
770-528-4070

Fall/Winter

Jan 1, 2015 at the Garden

It doesn't look like we have much growing until you look at
all the individual beds.
 

While I was up at the garden on New Year's Day to remove my frost cover, I thought I'd take a few pictures. Considering it is the middle of winter (for the Georgia) we still have a lot of vegetables growing. 

Unfortunately, we still have plenty of time for it to get too cold. Amazingly enough, we even still have lettuce growing!

One bed still has green pea plants on January 1st of all things. However it has been so cold  they are just surviving, not producing.  It will be interesting to see if they make it until spring and then start producing peas.

Pea Plants!
 

 

Vicki - Bed 41

More Classes from Cobb County Extension

Moving Toward Organics in the Vegetable Garden

Saturday, October 18, 10:30 – 11:30 a.m. Free and open to the public. Learn what organic gardening and farming really means and steps you can take to have a more environmentally friendly garden.  Presented by Cooperative Extension horticulture staff member Amy Whitney at the community garden at Chestnut Ridge Christian Church, 2663 Johnson Ferry Rd, Marietta, GA, 30062.

Gifts from the Kitchen

Tuesday, October 28, 6:00-8:30 p.m. Learn to use a water bath canner to make holiday gifts from your kitchen. Taught by Family and Consumer Sciences Agent Cindee Sweda at UGA Extension/Cobb County, second floor, 678 South Cobb Drive, Marietta, GA, 30060. $10 fee; preregistration required before Oct. 17; space is limited. For additional information and to preregister, call 770-528-4070.

Horticulture Week at Green Meadows Preserve Park - July 8th

This year marks the 100th anniversary of the founding of the Cooperative Extension. To celebrate the 100th anniversary and Horticulture Week, Cobb County Cooperative Extension is holding a series of classes and events the week of July 7 thru July 12th.  Extension Horticulture Week Events

Tuesday July 8th from 9:00 am to 1:00 pm
Green Meadows Community Garden will be featured as well as the Cherokee Garden and the historic Period Gardens around the house. Feel free to come at any point between 9:00 am and 1:00 pm.  There are only 2 events with specific times.

9:00 am General Welcome and Thank You for coming

9:30 am  Bluebird Trail walk (2.3 miles) for those who want to take a walk on the trail system and learn more about bluebirds and bird habitat.

9:00 am to 1:00 pm
Tour the gardens and talk to gardeners and Extension staff.

Gardens and Orchard:
Community Garden
Cherokee Garden
Historic Period Garden around the House
Organic Orchard

Additional Activities:
Bee Hive exhibit
Scavenger Hunt for children in the Community Garden
   (no collecting, just marking off the list)
Bug Talks in the garden
Watch the birdfeeders behind the garden

Feel free to bring a picnic lunch to eat under the Pecan Trees behind the house. Port-a-potties will be available for this event.

3780 Dallas Hwy, Powder Springs, 30127 (Intersection of Dallas Hwy and Old Hamilton Road).

Free and open to the public. For information, call 770-528-4070.

Community Education Lecture Series - Saturday June 28

This morning I received a last minute announcement about a Community Education Lecture Series and Garden Open House at Fountain Gate Gardens in Kennesaw.

When:        Saturday June 28th
Where:       Fountain Gate Gardens
Time:         9:00 am to 12:30 pm
Location:   3007 Cherokee Street
                   Kennesaw, GA 31044

During the open house, drop in to tour the gardens and ask any gardening questions you might have. Free Seed packets while supplies last.  Learn more about their Plant A Row program.

Three short classes to be held in the Brown House in front of the gardens

9:30 am - 10:15 am     Planning for a Fall/Winter Garden

10:30 am - 11:15 am   Vegetable Garden Basics  

11:30 am - 12:15 pm   Fundamentals of Organic Gardening

 For more information you can email garden@fountaingate.com

Two Upcoming Vegetable Gardening Classes

Extension has two vegetable gardening classes coming up. One is this Wednesday and the other one is in July.  Pre-registration is required.

Try New Vegetables
  June 25  11:30 am to 12:30 pm
  North Cobb Senior Center
  Registration Required - 770-528-4070

Planning Fall Vegetable Garden
  July 24  6:30 to 8:00 pm
  Cobb County Extension Office
  Registration Required - 770-528-4070

As a bonus you can take a class on:

Smart Irrigation
  July 12  9:00 am to 12:00 pm
  Cobb County Extension Office
  Registration Required - 770-528-4070

Classes are free and taught by Extension staff and Master Gardeners. For more details go to
cobbextension.blogspot

updated 7:58 pm 6/23/2014

Additional Gardening Classes to Attend

Direct from the Cobb County Extension Blog,  here are several more classes you might be interested in taking this spring. (Two were in a previous post but this post contains more information).

If you are interested in taking a class be sure and call to preregister! Don't forget, you can also subscribe to the Extension Blog by email.

Home Yard and Garden Equipment: Use and Care

Saturday, March 22, 1:00 p.m. Free and open to the public. Presented by Agriculture Agent Neil Tarver at UGA Extension/Cobb County, in the second floor classroom at 678 South Cobb Drive, Marietta, GA, 30060. Please preregister by calling 770-528-4070.

Evergreen Groundcovers for Sun and Shade

Tuesday, March 25, 7:00-8:00 p.m. Free and open to the public. Presented by Master Gardener Shirley Priest, as part of the ongoing Gardeners Night Out presentation series of the Master Gardener Volunteers of Cobb County, at South Cobb Regional Library, 805 Clay Road, Mableton, 30126.

Bluebird Trail Tour

Saturday, March 29, 10:00 a.m. Free and open to the public. Cobb Master Gardener and Bluebird expert Jim Bearden will conduct a guided walk of the Bluebird Trail at Green Meadow Preserve Park, at 3780 Dallas Hwy., Powder Springs, GA, 30127. Follow the Bluebird Trail blog at bluebirdtrail.blogspot.com.

UGA Extension in Cobb County Open House

Tuesday, April 1, 9:00 a.m. – 3:00 p.m. Free and open to the public. Drop in to discover what Extension in Cobb County has to offer! From Horticulture and Natural Resources, to 4-H for youth, to Family and Consumer Sciences, we provide up-to-date, researched information from UGA to the citizens of this county. Open House with displays and snacks at UGA Extension/Cobb County, second floor, 678 South Cobb Drive, Marietta, GA, 30060. For information, call 770-528-4070.

Garden to Table

Thursday, April 3, 6:00 – 8:00 p.m. Agriculture Agent Neil Tarver and Family and Consumer Sciences Agent Cindee Sweda present a class growing and then using food crops. UGA Extension/Cobb County, second floor, 678 South Cobb Drive, Marietta, GA, 30060. Preregistration is required; $10 fee for class and materials. Call 770-528-4070 for information and to register.

Moving Toward Organics in the Vegetable Garden

Tuesday, April 8, 7:00 – 8:00 p.m. Free and open to the public. Learn what organic gardening and farming really means and steps you can take to have a more environmentally friendly garden.  Presented by Amy Whitney, of UGA Extension/Cobb County, as part of the ongoing Gardeners Night Out presentation series of the Master Gardener Volunteers of Cobb County, at Mountain View Regional Library, 3320 Sandy Plains Road, Marietta.

The Beauty of Bulbs! From Amaryllis to Zephranthes

Friday, April 11, noon to 1:00 p.m. Free and open to the public. Presented by Master Gardener Debra Stockton as part of the ongoing Lunch & Learn series of the Master Gardener Volunteers of Cobb County, at the Training Room of the Cobb County Water lab, 662 South Cobb Drive (at the intersection with Atlanta Rd.). Debra will give us the ABCs of bulbs with a focus on Georgia favorites: daffodils, gladioli, and tulips.

End of May

Just to give us some hope that winter will go away, here are a couple of pictures from May 30th, 2013 at the garden. Now true, it was a WARM winter last year so everything started growing faster. But soon, we'll see similar sights at the garden.

We might even be wishing it for it to be cooler too!

Check your engines, errr Onions

Notice how the thumb is mushing INTO
 the onion bulb. It should be firm
and hard, not mushy.

Unfortunately for us, all the rain that we continued to get at the end of 2013 has contributed to another problem in the garden. It isn't obvious because it looks like the onions are doing good. Healthy green bits are above the ground.

But...below the ground, the bulb is in a sorry state. In fact, the onions are demonstrating what happens if you over water them.

I know John and Denise both checked and found they had mushy onions. The best thing to do is to dig an onion up (or down to the onion bulb) and test to see if it is mushy.


The onion on the left  is still full, plump and firm.
The onion on the right is the one that is mushy.

If it is mushy you have two choices. Dig it up and then remove the mushy bits and use it as you would a green onion. Or, leave it to grow and see what happens.

If you let it continue growing, it may bulb but it won't have good keeping qualities. You would need to eat them right away when you harvest them. (Just remove and toss any mushy bits. The remaining part is fine to use..)

At this point, why not just remove them and have space for more plants this spring.  Or you can replant onions and get another change of growing a nice sized onion. Maybe this is the last of the nasty side effects of too much rain in 2013!

The onion sets in the shed have been removed as they too were past their prime for planting.  Denise is going to put some fresh ones in the shed early next week if you are thinking about planting onions this spring.  Spring planted onions will do very well however the bulbs will be somewhat smaller compared to those planted in the fall. Small size but still great tasting!! Mmmmmm....

                     Vicki

Gardening Classes Offered this Spring

Cobb County Extension and the Cobb Master Gardeners are offering a wide selection of classes to the public this spring in a variety of locations. (See partial list below.) The best way to keep up with what is offered year round is to check the Cobb County Extension Blog

Green Meadows Community Garden will continue their Bed Time Stories education series in the spring and fall as well. (A short gardening related talk followed by a brief walk through the garden.)

Also, the Cobb County Library offers a free online vegetable gardening class that I found quite good when I took it last year.  Link and Course description

Culture of Fruits & Berries

Tuesday, March 5, 6:30 to 8:00 pm. Free and open to the public.  Presented in the Training Room of the Cobb County Water lab, 662 South Cobb Drive (at the intersection with Atlanta Rd.). Please preregister by calling 770-528-4070.

Spring Vegetable Gardening and Early Disease Management

Saturday, March 8, 11:00 a.m. – noon.  Free and open to the public. Presented by Amy Whitney, of UGA Extension/Cobb County, at Crossroads Community Garden, Chestnut Ridge Christian Church, 2663 Johnson Ferry Road, Marietta, 30062. Please preregister by calling 770-528-4070.

If Plants Could Talk – a Cherokee Relationship

Friday, March 14, noon to 1:00 p.m. Free and open to the public. Presented by Master Gardener Tony Harris as part of the ongoing Lunch & Learn series of the Master Gardener Volunteers of Cobb County, at the Training Room of the Cobb County Water lab, 662 South Cobb Drive (at the intersection with Atlanta Rd.). Learn how the Cherokee used plants for food, medicine, tools, weapons, shelter, and ceremonial purposes. Please preregister by calling 770-528-4070.

Tomatoes 101

Tuesday, March 18, 2:00 – 3:30 p.m. Free and open to the public. Presented by Renae Lemon, of UGA Extension/Cobb County, at the Powder Springs Library, 4181 Atlanta Street, Powder Springs, GA 30127. Please preregister by calling 770-528-4070.

Seed Saving for the Vegetable Garden

Thursday, March 20, 6:30 – 8:00 p.m. Free and open to the public. The class will be presented by Amy Whitney, of UGA Extension/Cobb County, in the second floor classroom at 678 South Cobb Drive, Marietta, GA, 30060. Please preregister by calling 770-528-4070. Doors open at 6:00 p.m. 

 

Tomatoes 101

Tuesday, March 25, 2:00 – 3:30 p.m. Free and open to the public. Presented by Renae Lemon, of UGA Extension/Cobb County, at the Sweetwater Valley Library in the Threadmill Mall Complex.  5000 Austell-Powder Springs Rd., Suite 123, Austell, GA 30106.  Please preregister by calling 770-528-4070.

 

Vegetable Garden Basics

Thursday, March 27, 6:30 - 8:00 pm. Free and open to the public. Presented by Amy Whitney, of UGA Extension/Cobb County in the second floor classroom at 678 South Cobb Drive, Marietta, GA, 30060. Please preregister by calling 770-528-4070. Doors open at 6:00 p.m. 

 

Moving to Organics in the Vegetable Garden

Tuesday, April 8, 7:00 to 8:00 pm. Free and open to the public. Presented by Amy Whitney, of UGA Extension/Cobb County at Mt. View Regional Library at 3320 Sandy Plains Road, Marietta, GA 30066. Please preregister by calling 770-528-4070.

 

Beauty of Bulbs

Friday, April 11  noon to 1:00 p.m. Free and open to the public. Presented by Master Gardener Debra Stockton as part of the ongoing Lunch & Learn series of the Master Gardener Volunteers of Cobb County, in the Training Room of the Cobb County Water lab, 662 South Cobb Drive (at the intersection with Atlanta Rd.).  Please preregister by calling 770-528-4070.

 

For more information, please contact Cobb County Extension at (770) 528-4070, visit www.cobbextension.com, or email uge1067@uga.edu.

 

 

 

 

Harvesting the carrots

Vann and Aiden collecting the reward for all their hard work.
Wow! Look at how big the carrots are!  And the carrot tops weren't that big.
 



Carrots for dinner tonight. YUM!

Critter Damage

If you are growing broccoli or cauliflower and see anything like this:


Jim's broccoli this year

You have fallen victim to our fall rodent residents. Last year they only ate cauliflower so Jim and Mike decided to just plant broccoli this year. Well, the little critters have decided they like broccoli just as much as they liked the cauliflower and have now eaten most of Jim's, much of Mike's and started on Amy's as well.


Jim's cauliflower last year

Thursday morning we caught one of the critters that has been eating the broccoli. Now to identify him properly.... I know he has a very long tail with little hairs on it and it the tail was at least as long as the body.  His body is much bigger than little mice that I have encountered previously. I can make a guess as to what I think it is but I don't know enough to say definitely.

Sweet Honey Mustard Kale Chips!

Hey Everyone!

Simply Delightful!

I hope that many have had a chance to enjoy the post on kale and are considering growing or enjoying this delightful and healthy green!  It was so exciting to check Bed 29 yesterday and stumble upon the pleasant surprise of some dino kale being ready to harvest.  Although a small bunch, as the plants are just starting to produce, it is the perfect amount for a tasty batch of kale chips.

It is often easy to find a wealth of recipes for the chips that have the traditional salty flair, but the need for something on the sweeter side of things was more to the craving at hand.  This is a wonderful recipe and lends itself well to either dino kale or one of the curly green varieties.

Tuscan or Dino Kale massaged with
 honey & extra-light olive oil

Sweet Honey Mustard Kale Chips

One large bunch fresh harvested kale

1 1/2 tablespoons of your favorite honey

1 tbsp. Bertolli Extra Light Virgin Olive Oil

1/2 tsp. ground dry mustard

1/4 tsp. garlic powder

Fresh ground sea salt to taste

To prepare kale for chips, wash under cold running water. Allow the kale to dry completely on paper towels.  This is a crucial step when preparing chips made from greens.  Kale that is not completely dry results in chips that do not bake evenly.  It can also lead to chips with a soggy texture, lacking all palatable qualities.

While the chips are drying, preheat the oven to 325 degrees.  Many recipes call for baking chips at 400 degrees.  I find that 325 works the best for dino kale and 325 - 350 degrees works the best for the curly green varieties, depending on the size of the torn pieces.

In a medium bowl, mix the honey and olive oil into a smooth paste-like texture.

In a small bowl, mix the ground dry mustard and garlic powder, set aside.

When the kale is completely dry, de-stem with a knife and tear into irregular pieces.  Each piece should be about one and a half inches in size.  Add the prepared kale to the honey and olive oil paste.  Massage thoroughly until all pieces are coated well; their appearance should become shiny green in color.  I wear disposable gloves for this step as it is quite sticky.

Turned and ready for an extra dash of
 dry mustard and garlic powder!

Take one-half of the mustard/garlic powder mix and sprinkle on top of the kale.  Massage again until thoroughly and evenly dispersed.

Line two baking sheets with parchment paper. Place kale chips in a single layer making sure the pieces do not touch.

Place on center rack in oven and bake 7 minutes.  Remove at the 7-minute mark and flip over all chips, again making sure the edges do not touch.

Sprinkle the remaining mustard/garlic powder mix over the warm chips.  Return to oven and bake another 5 - 7 minutes or until desired crispness.  If your pieces are larger than one and a half inches it may take additional time to become crispy in texture.  You want the chips barely beginning to brown as a general rule of thumb.

Transfer to serving dish and sea salt to taste if desired.  A little sea salt goes a long way on kale chips. One or two dashes will do an entire cookie sheet.

One large bunch usually makes two cookie sheets and most often serves four.  Store uneaten chips in an airtight container for no more than a few days.

Hope you enjoy,

Denise, Beds 25 & 29

Christmas Bell Pepper Seeds

Hey Everyone,

Dave and Diane Ochala of Bed 15 are so kind to share some of the seeds from their unique Christmas Bell Pepper plants.  They are in the shed clearly marked for you to help yourself.  If you haven't had a chance to stroll by their bed and view, the plants are putting on a spectacular show of red and green as they mature.

Saving pepper seeds:

Christmas Bell Pepper

Allow seeds to thoroughly dry on paper towels or a coffee filter for two to three weeks.  Pepper seeds do not require any special type of cleaning. Once dry, they are ready for storage.

On average, pepper seeds will store for 2 - 3 years if they are in airtight containers placed in a cool dark location.

Prior to planting, seeds should be soaked in water held at 125 degrees for about 30 minutes. This will kill any disease contained within the seed.  For experienced gardeners, you may want to replace the water with compost tea and bio-prime on a 12/12 schedule.  This will inoculate the plants with beneficial bacillus, mycorrhizae, and trichoderma fungi.  Plants should be started indoors during late winter, or 8 - 10 weeks before the last frost date.  For our area, that is most often April 15th.

Thanks a bunch for sharing Dave and Diane!

Happy Gardening,

Denise, Beds 25 & 29

Spotlight on a Superfood - Kale!

Hey Everyone,

Tuscan or Dino Kale grown by
Carol Hanak, Bed 22

Walking through the garden it is easy to spot different cultivars of one of the best superfoods out there, kale. Until the Middle Ages, kale was one of the most commonly grown vegetables in all of Europe with cultivation dating back over 2000 years.  The Dig for Victory campaign during the WW II era highly encouraged the growing of kale as it was easy to bring to harvest and it supplemented many of the important nutrients missing from the diets of those on rations.

Kale is closely related to collards and both are members of the cabbage family.  In fact, kale and collards are actually the primitive headless forms of cabbage.  The splendor of a kale plant is quite diverse and whether a delightful ornamental or tasty edible in the garden, the plants are able to withstand moderate freezes and can tolerate temperatures in the teens before requiring protection from the elements.  However, if hard freezes are sudden, before the plant has had time to adjust to the arrival of harsh weather, it is highly recommended to go ahead and cover.

Red Russian Kale immediately left of the scarecrow
grown by Mike & Sue Plumb, Bed 30

The most popular varieties for the home gardener are Red Russian, Curly Green, and Tuscan or Dino Kale. The Dino Kale is the sweetest and nuttiest of the bunch, with the Curly Green having a tenancy to be somewhat bitter, and the Red Russian falling somewhere in between.  By choosing the smallest leaves to avoid bitterness and allowing the plants to experience cold temperatures, including several frosts, the flavors only improve.  Harvesting after exposure to cold weather and frost ensures that some of the plants starches turn into sugars. Yummy!

For the health conscious, this delightful plant certainly packs a punch and it is easy to see why it tops the charts as one of the world's healthiest and most nutrient rich vegetables.  According to the ANDI (Aggregate Nutrient Density Index) scores, kale shares a three-way tie for being one of the healthiest greens available, outperforming spinach, which places number five on the list.  Per calorie, kale has more iron than beef, more calcium than milk, and 10 times more Vitamin C than spinach.  Heads up Popeye, Olive Oyl is throwing out your spinach and fixing you something even better.

Winterbour or Curly Green Kale
 grown by Vicki Williams in Jane Curry's Bed 2

Scientists have known for years that the high levels of antioxidants found in kale work incredibly well at disarming free radicals before they damage cell membranes and DNA.  In recent years, kale has gained a lot of attention as research now shows its phytonutrients work at a deeper level detoxifying and cleansing the body of harmful compounds.  It also has powerful effects at combating several types of cancer and providing both heart and eye health. Life Extension Magazine (known for publishing sound health information to improve and extend human life) has an excellent article by Stephen Laifer citing the powerful health benefits of kale. It is readily available on their website and is only the tip of the iceberg if you perform a "Google" search for the health benefits of kale.

In doing some research to write this post, kale has amazing value when grown as a staple crop for use in the kitchen.  It is a substitute for spinach in any recipe calling for spinach and utilizing lemon juice when cooking brings out the phytonutrients, further enhancing the health benefits.  It is actually quite versatile and the first link below shows how to tame its bitterness and use it several different ways.  Be careful though, kale chips are downright addicting trust me on this one.  Store newly harvested kale for use as you would fresh cut flowers.  Re-cut the bottom stems and place them in a cup or jar of water.  They will keep 1-2 days on the counter or up to five in the refrigerator.  Just keep in mind, the longer it is stored the more bitter it becomes.

Tuscan or Dino Kale grown by
 Denise Kovacs, Bed 29

I have placed several wonderful links below with descriptions to make navigating easy.  I hope you enjoy learning about something so healthy and easy to grow.  The fall window for direct sowing kale from seed is past; however, transplants are readily available at the local nurseries.  The Dino Kale at Pike's is beautiful and they also have some nice varieties of fresh lettuces currently available. Elrod's also has Curly Green and Dino Kale as of last week.  For those sowing in spring, see me when the time arrives as I have seed available to share.



Superfoods Video, Episode #5:

http://www.youtube.com/watch?v=mNqNg1lYsdA - link to one of the best videos on kale.  Currently a favorite on my bookmark's bar!  Shows a variety of ways to prepare, together with some wonderful recipes, including kale pesto.

General Growing Information:

http://www.care2.com/greenliving/kale-an-easy-beginners-guide-to-growing.html?page=3 - link to a basic growing guide for the care and harvest of kale.

http://www.burpee.com/vegetables/kale/all-about-kale-article10234.html - link to Burpee's Kale growing guide.

Science and Health Related:

http://www.wholefoodsmarket.com/healthy-eating/health-starts-here/resources-and-tools/top-ten-andi-scores - link to the ANDI scores, kudos to kale!

http://www.lef.org/magazine/mag2008/jul2008_Kale-Cancer-Protection-Healthy-Eye-Heart-Benefits_01.htm  - link to the Life Extension Magazine article on the powerful health benefits of kale for those who enjoy researched based data.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38 - link to the George Mateljan Foundation, which has a nice article on kale as one of the world's healthiest foods, including recipes.  The Poached Eggs over Sauteed Greens has me re-thinking breakfast!

Happy Gardening,

Denise, Beds 25&29

Never Buy Green Onions Again!

Hey Everyone,

I was checking out some of Larry Hall's gardening videos last evening on You Tube and this is one of the best planting ideas to try.  Some of the free onion sets in the shed would work wonderfully for this application.  The smallest size would be perfect!

Has anyone done this before that he or she could post their results or share any tips?

The first link is to growing green onions repeatedly from the same sets or bunches and the second link is to a video of his progress.
 
http://www.youtube.com/watch?v=r8E8V7mgk4w - Link to Larry's video on growing green onions year round from a single purchase.

http://www.youtube.com/watch?v=AokYz6MLihc - Link to a video on Larry's progress and how well it worked.

I plan to try this in bed 25 experimenting with the white, yellow, and red onion sets.  It will be interesting to see if any one variety works better over another.  I do hope you will stop by and check out the progress!

Happy Gardening,

Denise, Beds 25 & 29

Free Onion Sets!

Hey Everyone,

Fall planting season is upon us and I thought it would be nice to share some onion sets.  They are located in the shed and you are more than welcome to help yourself.

Yellow and Red Onion Sets

Here is a nice link to growing onions with planting instructions on page two.  If I can be of any help, please don't hesitate to ask.

http://www.organicgardening.com/learn-and-grow/onions-growing-guide - link to onion growing guide.

Happy Fall,

Denise, Beds 25 & 29

Spotlight on Something Unique - Tomatillos

Hey Everyone,

Well we have visited one of our nation's leading research universities in the agricultural sciences, nestled outside the Cascades, to learn about Vann's Indigo Rose tomato plant.  Kimberly has taken us on a wonderful tropical adventure to expand our knowledge on a tasty green we can grow all summer.  That was so much fun getting to wear our bikinis and speedos!  Yikes, could you imagine?  Now, it is time to spice things up a bit, throw on a little Carlos Santana, and let Dalita and Sue take us on a road-trip south of the border.  That's right we are going to Mexico!

"Toma Verde" Tomatillo
grown by
Sue Plumb in Bed 30

No doubts about it, these plants are nothing short of stunning.  The Tomatillo [pronounced toh-MAH-tee-YO] has origins to Mexico and is native to many of the Latin American countries.  History has it that this intriguing variety came from Central and South America whereby it was cultivated in Mexico by the Aztecs long before the tomato ever arrived.  It is actually one of the most ancient vegetables dating back to 800 B.C.  Often, it is referred to as "Husk Cherry" or "Husk Tomato" due to its unique appearance and growing habit. However, while closely related to tomatoes and ground cherries, the flavor is anything but.  I find it remarkable how similar in appearance it is to the Chinese Lantern flowers I remember from childhood used by the Japanese during the Bon Festivals as Obon offerings to guide the souls of the deceased.

Chinese Lantern
Flower from
Burpee Seed Co.

As a close relative to the tomato and member of the nightshade family, the requirements and conditions for growth will be similar.  It is important to note, that tomatillos require two plants for cross-pollination in order to set and develop fruit. On viewing in the garden, these plants seem to stay more compact and manageable compared to their wild and woolly cousins.  They also seem to be slightly more resistant and tolerant to the disease pressures of blight that we all face.  The development of fruit is interesting to watch as the husk develops first, followed by a cherry size fruit inside, which then advances rapidly in mass.  As soon as the papery shell turns from green to brown and starts to split, they are ready. These particular cultivars are unique in the fact that they produce one of the few fruits used fresh before ripening.  A truly ripened fruit matures to yellow, but is then less desirable for use.  Dalita has mentioned that the fruit stores well for up to one month in a paper bag placed in the refrigerator, which provides excellent storage capabilities for the abundance of produce that these plants are setting. 

The most common uses for tomatillos are for Salsa Cruda's and Verde's, which it is said that the fruit adds the distinctive taste of tart lemony flavors combined with a tomato essence that enhances the tones of roasted green chillies and onions.  Many say the fruit is loaded with lemony and zesty citric overtones with a hint of an apple finish.  We will need to have Dalita and Sue report their findings on the nuances of flavor they experience.  While tomatillos can be enjoyed raw, this is their least desirable form due to the sticky nature of the fruit even after cleaning.  Many chefs utilize the fruit for "fusion cooking" recipes adapting Latin American flavor themes for contemporary North American tastes.  Since tomatillos contain no cholesterol or sodium, they are an excellent choice for health conscious recipes.  One medium raw tomatillo contains only 11 calories and has 91 mg. of potassium, 4 mg. of vitamin C, 2.4 mg. of calcium, 2.38 mg. of folic acid, and 39 IU of vitamin A.

"Toma Verde" Tomatillo
grown by
Dalita Bullock in Bed 4

There is little out-crossing with tomatillos and isolation distances to save seed for the cultivar are only 1 - 2 '. Fermenting with sterilization would be the best method to obtain quality seed for future plantings. Dalita was so kind to bring a souvenir of seeds for the Purple Tomatillo back from Texas so we will have another interesting variety to view next year.  I cannot wait to try these at the garden and in reading on this cultivar, it promises to stun us with its rare beauty as well.   

Kudos to Dalita & Sue for spicing things up a bit with something south of the border. This is such a unique and interesting plant for us to view and learn about. 

For those that would like to read more on the tomatillo or see some of the great suggestions for use, here is a link for your convenience. 

  http://www.organicgardening.com/learn-and-grow/tomatillo-growing-guide

Seeds for "TomaVerde" grown by Dalita and Sue are available locally at Pikes through the Botanical Interests seed line.

Happy Gardening,

Denise, Beds 25 & 29

What Can I Plant Now?

Hey Everyone,

Someone asked the best question in the garden this past weekend as to what can they plant now.  July is such a great gardening month as you are probably reaping the reward from all the hard work and dedication you have put in.  Besides being the perfect time to plant a second round of vegetables such as beans, carrots, corn, cucumbers, okra, and squash.  It is also the perfect time to make your plan for the fall.  Do you want to try growing some transplants yourself, or maybe attempt direct sowing?  Both of these methods often provide you with healthier plants and better production from them.  The two links below have wonderful planning charts on what you should be starting now for the best success next season.  I also inserted a link to the Farmer's Almanac that has a chart listing the last planting dates for your second round of summer veggies.

http://www.almanac.com/content/succession-gardening-
planting-dates-second-crops
Last dates for planting a second round
 of summer veggies. 

As I am getting ready to start my seeds for fall, this weekend was a trip to Lowe's for some additional starting trays.  To my disappointment, Lowe's has pulled all their seed starting materials as well as their seed racks.  I asked at customer service and they are unsure if they will carry them this fall but will pass it along to the manager that people may be looking for these products.  Evidently, the store manager does not garden.  Oh, go ahead and smack me that was just nasty!  Lowe's currently only has a very narrow selection of Seeds of Change packets and they are marked down for clearance. (Still higher priced than seeds at Pike's or Home Depot, but part of their proceeds are donated to a worthy cause.)  Home Depot continues to have seed racks up; however, they consistently place them outside which does affect the germination rates of the seed and potentially can have affects that carry over to the plant.  In fact, the three largest factors affecting the longevity, quality, and germination rates of seed are light, heat, and humidity.

For those who do not like to order online or desire something locally available, Pike's continues to carry Botanical Interests year round and at present, they have a nice selection of fall varieties.  I have seen a few different cultivars between stores in what they carry and display.  Botanical Interests is actually one of the better seed distributors as they independently lab test all incoming seed from their suppliers before packaging, ensuring a better quality product with higher germination rates.  They proudly tout the safe seed pledge and assure us a non-GMO created seed.  Based on the tests I do at home they continue to run around 93% germination on fresh purchases.  I think the industry standard set by the USDA is somewhere along the lines of 80 - 85 percent, but do not quote me.

If I can be of any help in choosing cultivars, just let me know.

http://www.burpee.com/gygg/growingCalendarWithZipCode.jsp?catid=1000&_requestid=3296629 - link to Burpee Planning Charts

http://www.botanicalinterests.com/img/site_specific/uploads/LateSummFallSowingGuide.pdf - link to Botanical Interests Fall Planning Charts

Happy Gardening,

Denise, Beds 25 & 29

Spotlight on Something Unique - Malabar Spinach

Hey Everyone,

Red Stem Malabar Spinach
grown by
Kimberly Roberto, Beds 27 & 28!

I hope everybody has enjoyed the opportunity to take a peek at Vann's Indigo Rose tomato plant. For our next stop on the parade of something unique and beautiful in the garden, stroll by Kimberly's bed (number 27) and check out the Red Stem Malabar spinach plant.  Red Stem Malabar spinach is one that catches my eye as it has the beauty of a unique ornamental plant, but the versatility of a very healthful green.

When the days of summer reach 80 degrees or more, gardeners face the challenge to grow fresh greens as most including regular spinach will start to bolt, wither, and complete their life cycles.  Malabar spinach is an excellent green for bridging the gap between spring and fall allowing tasty growth all summer long.      

This particular spinach is a native plant to areas such as India and Indonesia.  It is commonly grown in these places as well as Southeastern Asia, China, and Africa.  As a perennial vine in tropic or sub-tropic climates, it produces an abundant crop of succulent leaves that simply laugh when the temperatures hit the 90's and above.  On hot and humid days, these varieties grow 8 inches or more per day.  In our zone, it is grown as an annual that dies off at the first hint of frost.  However, according to a few journal entries I have read, supposedly it can be overwintered in a greenhouse or a heated sunroom.

Green Malabar Spinach
grown in Denise's
home garden!

Providing a little shade does promote larger leaves that are quite tasty for wraps and such.  If we have any juicer's out there, these varieties of spinach are highly recommended due to their succelent nature.  Keeping the soil consistently moist prevents the plant from flowering, which may occasionally turn the leaves bitter.  All parts of the plant are useful and at seasons end the seed is easy to obtain for future cultivation. The taste is outstanding with a wonderful crisp bite that is so refreshing.  It is almost juicy due to its succulent qualities. The spinach flavor shines through (IMO on the green leaf variety) with maybe a hint of a young chard leaf finish.  We need to get Kimberly to let us know how the Red Malabar variety tastes!  Two cups of cooked Malabar spinach contain approximately 23 calories and less than 1 gram of fat.  This same serving provides a quarter of the Vitamin A you need each day as well as 8 percent of the DVs for fiber, iron, vitamin C, calcium, riboflavin, magnesium, and manganese.

Kudos to Kimberly for bringing us something so wonderful to learn about from the tropics!

For those that would like to read more on Malabar Spinach, the link below has some general information.

http://tcpermaculture.blogspot.com/2011/10/permaculture-plants-malabar-spinach.html.

Kimberly's Red Stem Malabar plants came from Farmer D's on Briarcliff Road in Atlanta.  Mine are from John Scheeper's Kitchen Garden Seeds.

Next stop in the garden - Mexico!

Happy Gardening,

Denise, Beds 25 & 29