Posted on 05/22/2021 6:18:16 AM PDT by Diana in Wisconsin
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.
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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! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.
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Let us know how that fertilizer works; I’ve seen the ads in magazines, but haven’t tried it. What’s the NPK formulation?
Analysis on the website. Plus lots more info. I went out to take a picture of the jug and there’s brown drool on it already. We got 2 jugs probably will just need one for this year. It’s like a tablespoon for each 2 gallons of water. I am using a big kitty litter jug. Hubby got the tomato food too. Heard about this last year from my doc who is a big time gardener he has gotten phenomenal results.
https://drjimz.com/products/chicken-soup-for-the-soil
I tried the hairnet thing with my late peach tree. And 2 or 3 other creative “solutions”. Squirrels, crows, chipmonks, and even baby groundhogs - which can climb trees! - defeated everything I tried. Some years I got a single peach! Out of many dozens. But that was a superior peach!
So True! I was reading a very old “history of” book and the author included things like how the local ladies made starch. Apparently they finely grated potatoes, soaked that in water, then strained through a cloth, then pressed it, and placed what was left behind into a little box to dry. Starch!
This is not how I recall the conversations in “Lady Chatterly’s Lover.”
Last year I got a group of 4 pawpaw fruit out of 4 trees So I am pretty excited so far.
Ping for later
Thanks! Will check it out!
Yes, that would be a good plan.
If you’re not going to save the seed, you don’t have to worry about cross-pollination. You’ll get what you originally planted.
If you want to be ‘professional’ about it, because you want to save the seed, you can use what are called ‘Isolation Cages,’ info, below:
https://blog.territorialseed.com/blog/2017/2/15/isolation-cages-for-the-purity-of-seed
Also pinging some of our ‘experts’ on saving seed!
Looks like “isolation cages” are more trouble than they’re worth for someone like me.
I’ll probably save some seeds of the various plants, just in case they’re not available next year.
Based on my understanding of plant reproduction, even within a single fruit, it’s possible for some seeds to be “true/purebred”, and others to be “hybrid”, right?
Correct. And if you’re not picky, you can save seed from hybridized varieties or grow new plants from grocery store purchased veggies.
You usually get a throw back to one of the two plants they used to breed that seed, and usually both have good attributes or they wouldn’t be trying to combine them in the first place. ;)
You sure don’t get the flavor you do with the heirloom varieties of veggies though, that’s for sure.
*SHAMELESS PLUG*
If you’re looking for a fun day trip this summer after you have all of your garden chores done, head to Heritage Farm in Decorah, Iowa and visit the Seed Savers Exchange.
When we closed the store in Madison, and re-located it to the farm, I had the really fun ‘job’ of setting up the new Visitor’s Center & Garden Gift Shop. (Funding of which came from the late Lillian Goldman of the Goldman-Sacks empire!) The building is post and beam and was built by local Amish craftsmen. It. Is. Stunning. It was bittersweet, as I lost my job with them, though they offered me one in Iowa. My kids were finishing HS, so that was a nonstarter. :(
The grounds are just beautiful and the display gardens are really a sight to see. So many dedicated volunteers (and a few paid employees) make that place really sing!
Enjoy!
https://www.seedsavers.org/visit
I am a mediocre gardener. :) I guess that counts for something...?
A beautiful country place and noteworthy concept........I wonder if Lillian Goldman came from Iowa?
I don’t get too picky when it comes to saving seed, as they are just in case there aren’t any available to buy. So I have mainly saved them as a “learning to do it” practice.
In general, just staggering planting or maturity dates is the method I favor for guarding against cross-pollination.
For example I have corn to plant that has 55, 90. and 110 day maturities. Start with the 55 day, and for good measure, wait 2 weeks before planting the next.
Hubby doesn’t even bother - he plants all his tomatoes at the same time-no matter what kind and he never knows which one is which, until it has fruits. 🤦♀️
Someone told me that Paw Paw trees/fruit stink like dirty socks—any truth to that?
I tried to get hubby to plant a paw paw tree and he kept making excuses to avoid it. I’ve never had one to eat-hubby said we have some in the county, but he can’t remember where they are. LOL.
Gardening and food production has a steep learning curve. Only the strong make it to the top - and then they move the top, LOL!
I have been gardening since I was a kid with my Grandma and anywhere I’ve lived (for a long enough period of time) I always had a veggie and flower garden.
I also have 18 years ‘in the biz’ working for Seed Savers and Jung Seed Company, so I know a FEW things. BUT I learn something new just about every day, which keeps it fun. :)
The important thing is to see what interests you most and give it a try.
We are here to help! :)
Asparagus and Triple Cream Brie Pizza
ING Pizza topping 1/2 bunch of asparagus thin stalks, if thick ones, cut in half vertically. 60grams Triple Cream Brie 50g cheese (mozzarella or fave melting cheese) s/p
METHOD Dust counter with flour, add dough balls; sprinkle them with flour. Dust your hands with flour and delicately press dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour.
At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven to 220° C). NOTE: If you do not have a baking stone, then use a baking tray without sides. Do not preheat the pan. Step 10 - Generously sprinkle the baking tray with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss if you want to. I never do this, I just bounce and stretch it.
NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isnt as effective as the toss method.
When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the baking sheet, making sure there is enough semolina. Top with thin slices of Triple cream brie and asparagus and then sprinkle the grated melting cheese over the top. Slide the garnished pizza onto the stone in the oven or bake directly on the baking sheet. Close the door and bake for about 5-8 minutes. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 min before slicing or serving. Drizzle with evo.
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Basic Pizza Dough Original recipe taken from The Bread Bakers Apprentice by Peter Reinhart. Makes 6-9-12 inches/23-30 cm in diameter.
Ingredients 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled (I used 3 1/2 cups plain flour and 1 cup of wholemeal flour) 1 3/4 Tsp Salt 1 Tsp Instant yeast 1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but its better with) 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C) 1 Tb sugar Semolina/durum flour or cornmeal for dusting DAY ONE Method: Step 1 - Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer). Place in fridge to chill. Step 2 - Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. If you are using an electric mixer, switch to the dough hook and mix on medium speed for about 5 minutes.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C. Step 3 - Flour a work surface or counter. Line a large container (with a lid) with baking paper/parchment on the bottom and side. Lightly oil the paper. Step 4 - With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). To avoid the dough from sticking to the scraper, dip the scraper into water between cuts. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. If the dough sticks to your hands, then dip your hands into the flour again. Transfer the dough balls to the container and brush the tops with oil. Place lid on container. Put the container into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
Lillian died and in her Will she left Seed Savers $100,000, so they used that to build the Visitor Center at the farm. It was right about the time that Diane and her husband (who shall not be named) were getting divorced. (Vicious Gossip: He got ‘involved’ with one of the female ‘Interns’ and that was the end of that. Jerk.)
Lillian’s daughter, Amy, is an avid gardener and has written some GORGEOUS books on various vegetables. She loves the Heirloom varieties. Money helps to pursue your dreams, but she is an amazing author, gardener and artist in her own right.
I worked for Diane’s son Aaron, and he lives a stone’s throw from me. He married and had three boys and they have a farm where he raises the White Park Cattle, which is a breed that Seed Savers helped save from extinction. He sells the beef and has his own seed line, now. He is SO ambitious and one of the Good Guys.
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