Posted on 06/01/2024 6:22:03 AM PDT by Diana in Wisconsin
The MONTHLY Gardening Thread is a 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.
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Unless your ‘starts’ have two or more ADULT leaves, then, no. Seedlings don’t need fertilizing until then.
Can you put the milk in the freezer while you are gone? Milk freezes just fine; no need to waste it.
BUT - if you have to dump it, water it down and feed it to any potted plants you have, inside or out. Also, give it to any flowering shrub in the yard. :)
“Gotta keep an eye on myself, so that my small victories don’t give me a swelled head!”
Watch out on the milk-fertilizing in very warm climates. You may end up growing some mushrooms in potted things. I use a milk/water mix for my indoor flowering plants in the winter months and I’ve had some fungal growth in the past!
The yellow mushrooms are easily picked out of the soil and tossed. Just to be safe, I wouldn’t eat them, LOL!
“Why is nothing ever easy?”
You sound like me, LOL! At least ONCE A DAY I scream:
‘Does EVERYTHING NEED TO BE so BLOODY DIFFICULT around here?!?!’
Hope your day improves! :)
The Garlic Scape Butter at this link looks heavenly! She’s got lots of ideas on how to use/preserve your Scapes:
https://www.binkysculinarycarnival.com/how-to-store-garlic-scapes/
Pickled! Fermented! Relish! Frozen! Dehydrated! :)
Thank you!
If full containers, pour a little off before freezing because liquids expand when frozen. A full just will pop the lid off and spill over before totally frozen.
A full JUG will pop the lid off
Thanks.
I’m going to opt for the dehydrated scapes. I like to do what I can that does not require either canning processing or freezing, so as to save freezer space for meat.
Why buy 8 @ $20($160) when you can spend another $21.50 and get three more? Mix and match, Almond Agaricus & Shiitake & Wine Cap. Next year.
Getting a good soaking rain today. 1.5" so far. Supposed to quit soon and when it does, I'm going out to the garden to pick a salad for lunch. Three types of lettuce, a few mustard leaves, wasabi arugula, bok choy, tatsoi, chijisimai(tatsoi/komatsuna cross), couple of shisito and a single sunsugar cherry tomato.
I think Tatsoi/Chijisimai is my new favorite veggie. Loaded with vitamins, good in a salad and I bet they'd make good cooked greens too. Boil a slice of bacon, add some spices and then cook the tatsoi in that water? Yum.
I have no salad dressing so I'm finally going to finish that project of turning home canned pepper/onion relish into pepper/onion dressing by adding some water and yellow mustard to thin it down. It has no oil so water should mix in with it.
Strung up all the mater plants yesterday. One was already leaning over and the rain/wind last night and this morning would have had them all laying on the ground. I should have topped all the shisito since they were 12" plus tall in their 3" pots when I got them but didn't so they're going to need some support soon. I'll probably do the Florida weave on them.
Finally started the tray of more salad greens. They'll probably all end up as baby greens since the temps are going to be technically too high for most of them soon. Hopefully shade cloth and a light daily afternoon watering as soon as they're shaded will allow getting them to edible size. The market gardeners manage to grow leaf lettuce all Summer with mistings throughout the day. I may try that too.
Well, maybe not. Sunshine is giving way to storm clouds & there is some rain on radar. It may turn into an afternoon for indoor projects.
Did you know that some Koreans dry radish leaves for later use? I was shopping in the local oriental grocery and saw a package of dried radish leaves!
"Dried radish stems, also known as siraegi, are a traditional Korean ingredient used to add flavor to various dishes. They are typically made by drying radish leaves and stems in the fall, allowing them to be enjoyed during the colder months when fresh radish greens are scarce.
Preparation
To prepare dried radish stems, simply soak them in water or broth to rehydrate them. They can be used in a variety of dishes, including soups, stews, and stir-fries. They can also be used to add flavor to rice, noodles, and other grains."
I imagine it was once done as a necessity to avoid starvation but is practiced now frugal cultural cookery.
(Flinder and mix with butter or cream cheese!)
A Rutabaga "little brother , Baker Creek Tokinashi turnip, 46 days . Uniform, fast growing, and sweet. I began harvesting earlier plantings of this variety at the beginning of April.
Small growing tomato, Annannas Noire. (Baker Creek, 80 days, 3'-5')
Qiviut; Pictures of your back yard are always enjoyable with or without storm clouds! (As are Diana’s pictures of her property!)
Considering how fast radishes grow, getting dried radish leaves sounds very feasible.
I would imagine you are correct that much of what people use for seasoning was because of not being able to waste ANYTHING if you were going to survive the winter.
I just recently learned that radish greens are edible. I was growing Wasabi Radish but it started taking up too much space without bulbs forming. The leaves were approaching 10” tall and 10” spread. It’s not your typical 25 day radish but a full 60 days.
Decided to see if the greens could be used and did eat some and gave some away. I also threw some in the compost pile. Had I known they can be dried and used later, I would have because as the Wasabi name suggests, they have some kick and that kick probably would have carried through drying and re-hydrating. Might even get more pungent.
I still have some seeds so I’ll be growing them again this Fall/Winter in the tunnel. I’ll have room in there to let them go the full 60 days and I imagine they can handle a leaf here and there being picked. It’s like the wasabi arugula I’m growing, not much required to add a little heat to something.
Been perusing Baker Creek on this rainy day. One thing that strikes me having bought bok choy and Asian greens and now surfing other veggie seeds. I've mostly bought tomato seeds and/or live plants. Tomato seeds come 25 or so to a packet. All these other things are 100, 150, 200, 250 seeds. Golden Acre cabbage - 300 seeds. Only 50 seeds for Sapporo Giant and Filderkraut cabbage though.
Baker Creek growers must put a ton of effort into growing picture perfect plants, that and expertise.
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