Posted on 08/23/2013 1:53:26 PM PDT 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!
NOTE: This is a once a week ping list. We do post to the thread during the week. Links to related articles and discussions which might be of interest are welcomed, so feel free to post them at any time.
Never argue with the Spousal Unit. The Spousal Unit is always right...that’s why we married them!
Your photos are incredible. What great gardens! Thank you...
I have to get some training at a conference for the non profit organization I work with. Was last there about 6 years ago and it wasn’t too bad.Stop by St. Peter's in the Loop, if you get a chance. It brings a great peace (amongst the pace)...
I read about this guy that lost his job, but he had a bunch of seeds. He didn’t have a big yard, but he took the seeds and started a bunch of them.
Then he took the plants to farmer’s market/ flea market type places and sold them. Made enough money to survive, expanded, and works full time in his own business now.
IIRC he also sells plants to various large stores now.
only if it’s not too far away from where I am. Don’t plan to be on the streets of Chicago anymore than I have to.
“It just occurred to me, did anyone warn you that that squash is a rambler? It can be trained to climb, but it really prefers to send vines out all over the place. When they get long it might be harder to move your barrel.”
The barrel is made with a circular support four feet tall in it. The squash will be supported by this.
Yup, might have to plant that one next year too.
I’ve found a corn put out by the uni of Alaska that supposedly makes in 45 days. It doesn’t make a LOT as the stalks are only about 3ft tall but it might be better than nothing. My spring planted sweet corn washed away. And this stuff is even OP.
I’m thinking of ordering it next week to test that theory. Supposedly does well in cooler temps too. Sandhill has it and another outfit does too:
http://www.bestcoolseeds.com/catalog/vegetables/sweet-corn/sweet-corn-yukon-chief-612
It’s either the same variety, called something different, or a variety that’s kin to the one at sandhill. Glenn has this to say about the yukon variety they have at Sandhill:
“Yukon Supreme: 53 days. Early and productive, but we lost the majority of the seed crop to field mice. In 2002 the crop was planted June 17 and was ready to eat on August 1 (45 days). I would have never believed it had I not written it down! In our “cold” summer of 2009, it was planted on June 29 and ready to eat on August 17 (49 days). Not bad for an otherwise less than fantastic season. Be prepared because this variety sells out quickly.”
Unfortunately Sandhill is sold out for this season.
The coolseeds site has some interesting looking cooler weather tolerant tomatoes too. I’m looking for something to grow in a tunnel this fall and maybe bring indoors in a pot in the garage after it’s too cold in the tunnel.
Thanks. I always find churches and cathedrals very refreshing.
Thanks for the link; bookmarking their site into my Seeds folder.
All these cooler season corns seem to be short, but highly productive, putting all their energy into producing seeds, not stems.
I hope you are all having a rewarding gardening season!
Does anyone want to share some canning advice?
I'd like to make sliced Bread and Butter type pickles,(not refrigerated) and maybe later, if I get brave enough, some tomato sauce.
These are some of the recommendations I found on the internet, but it all seems contradictory.
First the pickles...I put them in a bowl mixed with pickling salt, and THEN A)Cover with ice and let rest 3 hours, B)Weigh them down with a plate and put in the fridge overnight, OR, C)Leave covered with plastic wrap on the kitchen counter at room temperature for 3 hours?
Second, once I've washed the salt off them, I should immediately......... A) pack cukes into hot jars, and pour just boiled brine in, B)add cukes to the just boiled brine, cooking for a minute, and then use a funnel and spoon to fill the hot jars?
Third, is it true that grape leaves help the pickles stay more crisp?
Do I need to sterilize the jars if they are clean?
I plan to heat process the canning jars for 10 mins.
Any advice would be appreciated.
In Texas, we would always put a wild mustang grape leaf, and sometimes, a tiny sour unripe green mustang grape in the jars to make them crispy.
Thanks.
Do you pre-salt the cucumbers?
The cukes are sliced thin, and then the cukes, and any other vegetables you’re slicing with them...onions, or pepper go into ice water with 1/2 cup pickling salt..for a gallon of cucumbers, it’s half cup salt to 1 quart of crushed ice..and minimal water.. bury the veggies in the ice..keep it cool for five hours, then drain it well,..
Does that make sense?
You do not add any salt to your pickling liquid, aka, vinegar, sugar, turmeric, celery seed, cloves, mustard seed, and the grape leaf just goes in the bottom of the jar ...
Also, I am sure someone will come on here to say you will die if you do it this way..
I pack the hot jars, with the cold pickles..I have some mustard seeds, grape leaf, grape, whatever you want in the bottom of the jar..
The pickling spices that were in the just below boiling for 20 minutes liquid, I strain out or put in a little cheesecloth packet before I cook it.. that is easy to remove...then it’s cold cukes into jars, hot pickling liquid, (oh, I do sterilize the jars first..) I am fanatical about that..
Then, it’s lids on jars, Screw rings on jars, tip upside down, put back right side up, and wait for the pops that tell you they’ve sealed.
for the gallon of sliced cukes, the hot pickling liquid is 5 cups vinegar, 5 cups sugar...should make about 8 pints of pickles
Glory Be! One of the cups in the little greenhouse outside with another “T” squash seed in it has a tiny plant coming up. It is not yet fully born as the seed hull is still on a part of the tiny plant but I'm not taking it off because I don't think it's good to interfere with the birth process. :o)
The “T” squash in the barrel now has five leaves and another one coming out. If that plant dies for any reason, I'm checking into a mental hospital. It's okay because they can't psychologically test me - I used to do that so I know all the answers and right comments to look sane.
Johnny, on the other hand, should stay away from mental hospitals, he would never make it out of there. I could be bribed to give him the right answers and comments but again, I might give him the wrong ones to make him for sure look crazy.
Sometimes I feel so far behind when you guys have so much growing that you freeze it, can it, eat it. If I get tomatoes and squash in a few months, I will know I can actually grow seed and get something to eat. If I get more than that from the seed I start tomorrow, I will have arrived as a planter and grower. And, I'll have several drinks of Amaretto, followed by Irish Crème. Have I said I have a low tolerance for alcohol? One glass of wine and I feel it.
Thank you so much sockmonkey!
That’s exactly the type of advice I was hoping for.
Lol, I worked at a State Hospital for 10 years..Now it's strictly forensics..Andrea Yates, that guy from Houston that ate his girlfriend's eyes..the dangerously crazy, instead of the fun crazy..
Actually, based on my food safety training and experience, it sounds about right.
/johnny
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