Posted on 05/25/2018 7:09:34 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. Planting, Harvest to Table(recipes)preserving, good living - 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 any time-and don't have to be about gardening.
We tend to have a lot of bottom rung lay abouts and some really outstanding hard workers - not much in the middle.
Nice mushrooms, we have not seen any morels yet and we usually have them. Our oyster mushroom are the white ones.
I’m going to experiment with using the crockpot for sauce this year.
We have more than I can handle come in all at once - not just tomatoes. Drives me nuts. I have to process every day, but I can’t stand for more than about 15 minutes before I have to get off my feet. So it takes so long, I won’t do more than one canning batch per day.
But the two brandywine, my personal favorite tomato, are both turning completely yellow. They are in the same area as the others, they are not next to each other, but just THIS variety has yellowing leaves, it started on the lower leaves but now it’s all the way up.
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I’m not sure what that is, I’m pinging additional help, but they might already have seen this. My sister told me to be sure to take off all yellowing leaves when I started gardening, but she didn’t know what caused it.
I’ve never looked it up, because it wasn’t an issue. I am guessing that they need to be fed a good balanced fertilizer and maybe some addition P & K, if they are indeterminate.
Diana, tubebender, and TIK, including you on this ping to maybe help yaelle. Thanks.
No - NOT - moving. Selling the property that I inherited way back in mid - 80s. Delayed sale due to step grand dad needing a place to live, father maybe needing a place to live, and potential for moving there upon retirement.
Not happening - all we have left there are nieces and nephews. Our kids and their kids are here. So we sell and pay off rest of our debt here. Great big relief all around.
Sounds like you have a good start and some interesting things to look forward to.
A friend started some seeds for me this year and those leaves are on the yellow side compared to the ones from the local hardware store.
The new growth seems to be coming in darker.
I’m wondering if mine being yellowish is just a matter of the indoor conditions they were started in and even though I hardened them off, I think the leaves just don’t come in the same as when they grow outdoors.
looks good to me.
Most likely. I have some plants that get yellow over the winter, but when moved out side the new growth is greener.
Upstate NY Fingerlakes here. Asparagus still coming in.. Harvested my first rhubarb. Strawberries are covered in flowers. Pear, cherry, juneberry and plum trees just dropped their blooms. We’ve had a bumper crop of hummingbirds, orioles eating grape jelly, grossbeaks and a nest of 4 young bluebirds.
Put in some tomatoes, hot peppers, leeks and okra. Then some armenian cukes, green beans, sage, basil, oregano. Parsley wintered over. Also some Charleston Grey H20 melon, zukes, lettuce and pumpkins.
Sounds like they might have blight or fusariaium wilt, or verticillium wilt; are they growing where other solanacious varieties have been raised ?
You need to be cognizant of what garden varieties, or families have been planted, and where; that's why a home garden crop rotation map is helpful.
For Example :
the 'Solanaceae Family' includes: tomoatos, potatoes, peppers, eggplant; tobacco; and tomatillo.
If plants from the same family are planted in the same area/soil, there is a likelihood of passing a family disease along to the new crop.
By crop rotation, you minimize the possibility of having soil borne disease re-infecting new plants of the same family.(called: cross contamination)
The best online example of crop families that I have found for demonstration is found at Penn State :
https://extension.psu.edu/plant-rotation-in-the-garden-based-on-plant-families
An online example of sequence of garden crop rotation recommendations for the home gardener can be found at :
.. https://www.todayshomeowner.com/vegetable-garden-crop-rotation-made-easy/
This sequence of garden crop rotation maximizes the effectiveness of fertilization, while minimizing the cost,
since different plant types/ families have different fertilization requirements.
Unfortunately, I cannot rotate my crops as much as I’d like.
Thanks. I will mess around with some new soil from the store.
Omg they sound delicious.
I recently found out the joy of a very simple tomato sauce. I’ve been making tomato sauce the south of France way since I was a teen. Onions, garlic, Herbes de Provence, olive oil. But an Italian chef gave out his simple recipe and it looks just like the pink tomato sauce I ate in my ex’s family’s home in Rome. Just dump a can of San Marzano tomatoes and a 1/2 c good olive oil into the food processor with a little salt. Boom. Put that over pasta or veggies. Soooo good and so easy. So I decided to try growing them for the first time.
Thanks. They must need something the others don’t. One is “uphill” from the other so the only thing they have in common is being brandywine. Red brandywine.
It may have been you that posted that a few months ago. I couldn’t find the post but found a similar recipe. Heat a third cup olive oil. Add some sliced thin garlic and crushed garlic and basil. Add the can of tomatoes after mashing them up a bit. I’ve made it 4 or 5 times now.
These two are in a corner of the garden where they will get sun mid day but not all morning. Nothing was planted there before. There are 5 Tom plants there, and the others are not yellowed. There are 4 other toms in a sunnier spot. I actually was picking spots for them a bit protected from the sun because it will get over 100 here for a long time. I’d like to keep getting toms all summer.
Looking at them now I think they aren’t all yellow, just 50% of the leaves. It’s just so noticeable.
Yes, I am pretty sure I did share it with the food thread when I heard it. I bet it’s better heated and with the sliced garlic. The chef said he just pours it onto the hot pasta and it heats. So I’ve been just that lazy.
Can’t wait to make sauce with garden tomatoes.
3000 sounds just about right. Ours is too big, closer to 15,000. I think with a few thousand, you can either get to know everyone or at least know everyone who knows everyone :-)
Thanks for the specific on the preserves. I will definitely give that a try! And I also like being able to control the sweetness.
I never really knew the difference between preserves and jam. And I think jelly is just made with the liquid? So is preserves made without pectin but jam is?
I discovered I love blueberry jam. I have about 10 blueberry bushes, none of which are producing yet. But I can’t wait!
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