Hay Bale Gardening
Posted on 02/08/2013 1:30:15 PM PST by greeneyes
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
This thread is non-political, although you will find that most here are conservative folks. No matter what, you won’t be flamed and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Weekly Gardening Thread ... there is no telling where it will go and that is part of the fun and interest. Jump in and join us!
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Asparagus, I've got, fresh and wonderful. Right out of the garden. Or will in a couple of months.
Zinfendel? Nyet, tovarich. Not to be found native around here. Closest I can get to that is the homebrew, and it ain't Zin.
But with the prime rib after rassling down the steer, taking and cooking the prime rib, and carefully picking the asparagus, my homebrew is enough to put Her (who must be obeyed) in the mood.
/johnny
Already starting some of the early plants - red and yellow alpine strawberries, 4 kinds of leeks, and a number of herbs: stone orpine, maral root, rhodiola, balloon flower, blue camas, amole, and lady’s mantle. Brassicas next week and maybe some pics.
I don't have the capability to store big beef...
Looking forward to pics.
I've got room these days, but I'm not running cattle anymore. Best I can do is feral pigs right now. But I do those right, too.
The trick on a store bought, vacuum packed, primal prime rib is treating it right.
Mark it on a screaming hot grill, and finish it in a slow oven on a bed of mirepoix. Basting and checking regularly.
For restaurant service, or a buffet cutting station, center temp shouldn't exceed 130F. Cut rare or well-done portions as required from different parts.
Just my humble opinion.
/johnny
Hay Bale Gardening
Tell us more about how it works.
I have only had it planted for about a year so no seed pods yet the leaves are edible if a little tasteless. The trees are about 12’ high which is spectacular growth for a plant that was 6” a year ago. I bought some seeds online and have quite a few seedlings of the size I planted last year. The seeds are sold on E-bay for people to eat at $10 for 100 seeds. The original moringa trees I got from our local backyard growers coop. The only other plants that made such progress in such a short time are my papayas and my cranberry hibiscus. Living in zone 9 has its pluses we got one light frost this year. The harder frosts really hit the more tropical selections like papaya and bananas. I have had tomatoes all year except august when the heat had done in the old plants and the new ones were not yet big enough to produce. I am only growing grape and cherry sizes because the birds and bugs are too hard to keep off the bigger ones.
Bread pudding? Oh boy, one of my very favorite things. One of the best ones I’ve ever made was an Amaretto bread pudding with next being a sweet potato bread pudding with a whiskey hard sauce. Your sauce sounds very interesting ... I’m imagining how that flavor combination would taste! Ok, not the recipe thread so I’m going to stop now ......
I was listening to our local Garden Guru Andre Viette this morning ... a favorite thing to do with a cup of coffee on Saturday mornings .... and people were calling in raving about ‘garden socks’. Well, I looked it up and here is a website with a couple of videos about using ‘Garden Soxx’ for a 30-minute garden. Looks interesting!
http://www.blueridgecompost.com/
My neighbor is an equine dentist. Last year he bought a large trailer-load of hay with the intent of selling it to his customers. A little did get sold @ $15/bale, but the majority didn’t, have spoiled and some are moldy.
Meanwhile he found a lady online, got married, moved away, ceased paying his mortgage and his property is now in foreclosure (not necessarily in that order). The bottom line is that he told me I could have the hundreds of bales that are left for free!
I’ve read about straw bale gardening in the past, but alas, there’s not much out there about hay bale gardening. Most straw balers say it a big no-no to use hay because of the seed content but I found these 2 helpful videos:
Basically, at this point I’ll be soaking the bales for the next week or two. Then I’ll be adding a high nitrogen fertilizer for another week to kill off any seeds in the bales. I found granular UREA (46-0-0) on eBay.
I’ll be using the square-gardening method ... 2 tomatoes per bale, 4 cukes, 6 peppers, etc.
This is an experiment for me and a curiosity for my neighbors. When I was setting up the seating area yesterday one came over and asked if I was having a party. I told him, “Yes, a garden party!”
((((((Ellendra))))))
What great news about the job!
So I vote we CELEBRATE!
Seconding greeneye’s motion to sip those calming teas and BREATHE!
Hard to remember sometimes, I know, but we truly are in the Hands of Someone who helps us every step of the way if we let Him! He as arranged all of this for a particular reason, we just don’t know what it is!
Since we are on a gardening thread a gardening analogy might not be amiss. We are the seedlings in the Lord’s Garden. Just think how much care you give seedlings that are having a bit of difficulty. Now think how much care the Lord is giving YOU!
“What is the point of grafted tomatos? Great rootstock and tender tops with great tomatoes? I’m not seeing the point.”
The rootstocks used for grafting has strong resistance to most soil-borne diseases (fusarium and verticillium wilts, crown rot, etc.) and root-knot nematodes. Grafting allows you to grow varieties that are normally susceptible to those problems.
These rootstocks are hybrids of tomatoes and a wild tomato relative - if you grow out the rootstock it makes inedible or at least unpalatable fruit. These hybrids develop huge root systems which pump water and nutrients to the tops more efficiently than regular tomato roots. So they may cause extra-vigorous growth, better tolerance of heat and drought, and they *may* give better yields, mostly by making bigger fruits.
Grafting does not increase resistance to diseases that spread above ground (spread by wind or insects). Grafting doesn’t keep insects or critters from feeding on the plant, either. However, a big, healthy fast-growing plant may have a better chance of outgrowing foliage diseases and may recover better from damage.
If you’re pretty happy with your tomato crop already, grafted plants are probably not going to do much for you. But if you live in an area where soilborne diseases or nematodes make it tough to get a crop, they could help. Since nematodes are terrible where I live, I am experimenting with grafting my own (I bought rootstock seeds), and I will be planting others as controls. I am looking forward to the results of the experiment.
JRF - You have mentioned hatch peppers last week and this week, I don't know anything about them, other than seeing them in HEB last fall and buying a few. I ate a piece of one to see how they are and it wasn't hot. I dried them along with some Serranos and Jalapenos and made a powdered pepper for the shaker. I am open for advice.
I either use the pepper stuffed and baked, or stuffed, breaded, and fried, as an entree.
Mostly, I roast 'em, peel 'em, and puree them with a little salt, pepper, and vinegar, and use them as a condiment/addition to dishes or recipes.
They have a lot of vit. C.
They go great with pork or chicken. And if no-one is watching, it isn't bad on vanilla ice cream either. ;)
/johnny
I know most of the pecan trees sold around here are papershells grafted onto native stock, and understand why. I was just unaware of grafted tomatoes.
I'll stick with my Romas for bulk production.
/johnny
Sounds like some good uses for Hatch peppers, much like poblano peppers. Being a recently naturalized Texan, I am still learning peppers.
If nothing else, it will be something to discuss over beers.
/johnny
I’ve seen they’ve done it with watermelons also. Makes them easier to stack and store.
It may be a genetic thing like cilantro tasting like soap to some people.
I get most of my vit. C from peppers and tomatoes. Peppers give meaning to life, and breakfast isn't complete without chipotle (smoked jalapenos) on my eggs in the morning.
Of course, they also remind me to pray when I take a seat on that ceramic throne. ;)
/johnny
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