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Gardening 2023
- Thread starter MRockwell
- Start date
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I think I'm gonna try a different approach to beating the bugs this year with zucchini. I already have three successions of them. Think I'll try another duplication of that or even two? I have seeds and seemingly have space so...
snapping turtle
Grandmaster
I just threw on two more hills of cucumber. Second planting of green beans. Second round of corn is going in soon.
snapping turtle
Grandmaster
Peas will do fine but I will give you a trick to help out.
Sprout them in a plastic bag and paper towels first then plant the sprouts. I get better sprouting this way than just putting the peas o the ground and heavy water. You have time for peas until late august most years.
I am getting ready for fall corn (76 days on the bag and I add 14 days for fall planting) and bush (top crop) green beans. I will also throw out a couple hills of cukes and a Zulu or two.
Normal first frost at Oct 31-November 10. Plenty of time for most anything except peppers and tomatoes.
snapping turtle
Grandmaster
Peas do well with even light frost. Killing hard freeze all together different.
Corn may be at the limit up there.
Basically on fall crop read your seed pouch for days to mature and for fall crops I add 14 days to what the pouch says. If you can cover with a shade cloth even light frost is not a killer on tender plants. They are tough plants for the most part.
Corn may be at the limit up there.
Basically on fall crop read your seed pouch for days to mature and for fall crops I add 14 days to what the pouch says. If you can cover with a shade cloth even light frost is not a killer on tender plants. They are tough plants for the most part.
Peppers have been coming on strong and many many more to come . Last years peppers were terrible , this year is awesome and have never had them so big . Jalepenos are nice ( most this size start crackling on the skins but these are smooth )
Just did a couple batches of salsa .........................Will more than likely pull all my onions this week .
Still can`t hardly pick zucchini and yellow squash fast enough ( Have been freeze drying quite a bit for breads and the like )
Just did a couple batches of salsa .........................Will more than likely pull all my onions this week .
Still can`t hardly pick zucchini and yellow squash fast enough ( Have been freeze drying quite a bit for breads and the like )
Percolater
Marksman
- Aug 21, 2012
- 175
- 43
My 3 pepper plants that were transplanted and stored indoors from last season are all producing well. This is the first time I tried transplanting thanks to smokingman and snapping turtles advise last year.
What kind of temperatures did you store them at ? I have tried a couple of years with no luck .
I cut back a lot of branches and kept them somewhat damp but never wet , stored mine in large pots in my "Garden Room" which got down to almost freezing a few times . Most time it stays around 40ish +- . Also there is a bit of diffused light from the patio doors .
Percolater
Marksman
- Aug 21, 2012
- 175
- 43
Sunroom stays between 60-68 in the winter, with plenty of windows. Mine were cut all the way back to the first "y" in the main stalk. Didn't seem possible that they would survive, only watered minimally and I'm thrilled
snapping turtle
Grandmaster
I planted Park seeds rainbow pepper mix. Out of 24 seeds I got 18 plants and lost one to deer. There are lavender red orange chocolates yellow and white.
Only the lavender come on with color quickly. I do plan to overwinter the white ones as they are the best bells I grow.
That green bean dish looks pretty tasty !..........................
What is the story on your pickles and salsa ? ( Are those called refrigerator pickles ? ) Wondering the process on both , if it`s a version of fermenting ......and the special lids . ( New to me )
I do more and more preservation doing lacto-fermentation these days. Final product needs refrigerated, but it lasts a year and beyond there.
Good bacteria leaves the veg "alive" vs canning, which destroys some nutrients. Added bonus is the gut health lacto-fermentation provides.
A secondary bonus is that once you get the system down to your liking, it's much simpler than canning. Fill up a half gallon jar with veggies and seasonings. Pour in saltwater brine. Wait a few days. Done.
Cabbage ferments are slightly more labor intensive, with chopping and massaging in the salt. The salsa gets done in the food processor though. Still no hot small jars, hot canners or moving a lot of product from one place to another in a process that you saved up to do a lot at once. Not a monumental job that you might grow weary of.
There is a ton of YouTube video on the subject. Amazon has all kinds of economical equiptment to do this now vs some years back when $50 kits were the norm. Tip - buy the glass weights with the standoff handles. You will be happy you did.
I've worked into this over the last few years and would highly recommend it.
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Looks awesome ......................what are the plans for this masterpiece ?
It was time to pull my onions .............Definitely a lot smaller this year overall but still satisfied . And I planted considerably less this year. Last year I had over 450 .
Also .........about 14 pounds of shredded , freeze dried Zucchini fit in 3, 1/2 gallon jars .
Also .........about 14 pounds of shredded , freeze dried Zucchini fit in 3, 1/2 gallon jars .
Rough year for onions, tomatoes and squash for me. All are small, blight or virus ridden, etc. Regular rains were great for early growth, but then promoted the ick.
We will see how the timing on fall stuff works? Mosiac has taken some winter squash already.
Just part of it...
