from Mitten Lowe at Journey to Wellness
I love beets and beet greens for how grounding and nutritious they are – providing folate, dietary fiber, manganese, potassium, iron, antioxidants, phytonutrients, and more! This wonderful garden beet salad is a perfect way to utilize all parts of the beet plus it’s versatile and so incredibly satisfying.
GARLIC HARVESTING, CURING & STORAGE
Now is the time to check your garlic plants to see if they are ready to dig up. The ‘rule of thumb’ is to harvest when the lower one third or half of the leaves on the plant have turned yellow. So, if your plant has 8 leaves, harvest when the 3 or 4 lowest leaves have turned brown but there are still mostly green leaves higher on the plant.
The next few weeks are the perfect time to sow arugula, beets, small carrots, lettuce, kale, radish, and more!
You’re looking to sow veggies that will be harvestable before our first big frosts – often in early October.
We’re proud to bring you seeds from Botanical Interests. They say, “Nurturing seeds in the garden slows us down to reconnect to nature and earth, develops bonds in a community, and creates family traditions and memories. We’re so happy to be a part of that!” And we are, too!
Spinach Start
Q: Can I plant now?
A: It depends!
Yay! Warm days remind us that the threat of frost will soon be gone! If you’re planting hardy perennials, shrubs, vines, grasses or trees, you’re good to go now (as long as your soil isn’t too wet to work). Our stock of seeds and starts for cool-season greens like arugula, spinach, chard, kale and lettuce are in and ready to plant. And you can get a head start on tomatoes!
It’s time to buy your ‘seed’ garlic, which you should store in a cool, dry, well-ventilated place until planting time, from mid-October to mid-November. Seed garlic bulbs are specifically chosen for planting because they are the healthiest bulbs with the largest cloves, and they are intact. By planting the largest cloves, you’ll be rewarded with a harvest of big, juicy bulbs.
Garlic has been cultivated since very ancient times. The varieties that developed in different areas express the terroir of their locale, greatly influencing the local cuisines.[Read More]
I don’t know about you, but I’ve had to forego some of my morning rituals to make time to reap the bounty from my garden these last couple of weeks. I fully expected the temperatures in the 90s and occasional triple digits to stall the production of my tomatoes, but somehow the blossom-drop and lack of fruit-set experienced in previous very hot summers never materialized, and now I’m bringing in armloads every few days! And how about them eggplants! Swiss Chard, Collards and Kale abound, and my Tromboncino climbing Zucchini is feeding the neighborhood.
I have two new tomato varieties to add to my list of top favorites: Tidy Treats and Tasmanian Chocolate (I’m a sucker for anything with chocolate in the name or ingredients list).
And Other broccoli-like vegetables:
Cabbage is a low calorie food, an excellent source of vitamin C, and contains significant amounts of glutamine, an amino acid with anti-inflammatory properties. Cabbage is an annual cool-season crop, hardy to frost and light freezes. Plant in rows 2 1/2 feet apart, with 12-16 inches between plants.
Okay, you prepared your soil and planted your vegetable garden with all kinds of wonderfully flavorful, nutritious foods, you’re watering and watching them grow, and wondering ….. When can I start to eat them, how do I harvest them, and how do I get the most out of these plantings? Here are some tips on vegetable crops harvest timing and techniques that may not be self-evident. Even if you’re a seasoned gardener, you may not be aware of some of these procedures! [Read More]
70-80 days, Heirloom
Extremely productive plants are loaded with 2-3″ round peppers with thick meaty flesh. They ripen from creamy-white to red. The flavor is sweet and delicious, with just a hint of warmth. One of the best for drying when red and then powdering for paprika; also great fresh.
60 days green, 80 days color, Open-pollinated
For eating fresh by the handful, stuffed for hors d’oeuvres or pickled. The large seed cavity of each sweet, crunchy, squat 1.5”-wide pepper is perfect for stuffing. Upright 18-24″ plants are excellent for decorative containers. Each plant produces a single color of pepper, purple, gold or red.
55 days green, 80 days red, Open-pollinated
Likely introduced to North America in the 1700s, Bull Nose peppers were grown in Thomas Jefferson’s garden at Monticello, and still are. Medium- large, crisp, sweet fruits ripen from green to red with excellent flavor, great for salads, hors d’oevres and for cooking. Plants are productive and sturdy
53 days green, 73 days orange ripe, F1 hybrid
Deliciously sweet and fruity, these beautiful, bright orange, thick-walled 2–3 lobed, tapered fruits are 4–5″ long. The medium-size plants yield well. They are early-ripening and easy to grow in diverse climates. Bred by Janika Eckert.
80 days, Open-pollinated
Golden Treasure is a very tasty and sweet Italian heirloom frying/stuffing pepper, growing to 9” long, with juicy flesh and thin skin. It is also delicious roasted, or raw as a snack or salad pepper. Golden Treasure peppers ripen from green to a glossy golden yellow on very productive plants 2-3’ tall
Though commonly associated with culinary traditions of the Southeastern US, collards originated in Europe, along with kale, cabbage etc., and are easy to grow in cooler climates, too.
Grow collards in full sun (for fastest growth), or part shade. Give them plenty of space, 18” apart. Collards appreciate moist, fertile soil with plenty of organic matter (compost) and applications of compost tea. [Read More]
We are here for you! You’re in the high desert/steppe now, with short growing seasons, sudden temperature changes, unpredictable precipitation, low humidity, drying winds, alkaline soils that are low in organic matter and nitrogen, hot summers and cold winters. Despite these challenges, gardens can thrive here, and be productive, rewarding and beautiful!
Our gardens can support us by providing beauty, nutrient-dense food and plant medicine, and shelter from temperature and weather extremes. At the same time, our gardens can give us an opportunity for nurturing that goes beyond our own garden plants, supporting our entire local ecosystem, including our essential insects, birds, native plants and other wildlife. [Read More]
The bad news is that last week’s small delivery of tomato starts froze when the wind blew open the back door of our greenhouse in the middle of the night.
The good news is that the next 38 flats will be ready for sale on Friday! (and there will be many more becoming available through April and May). This week’s tomato starts include: [Read More]
“The less biodiverse any system is, the greater the potential for its collapse.” Janisse Ray, from The Seed Underground: A Growing Revolution to Save Food.
We’ve been reading headlines stating that 93% of seed varieties available in the early 20th century had disappeared from commerce by 1980. The biggest factor in this drastic decline in diversity is consolidation of the industry. The big multi-national corporations have systematically bought up smaller companies and in so doing have ended production of vast numbers of time-tested open-pollinated and older hybrid varieties and prioritized the production of new patented proprietary hybrids. [Read More]
Basil is one of the great culinary pleasures of summer, and it’s definitely NOT TOO LATE to plant Basil and enjoy a good crop! Basil plants are beautiful, grow equally well in the ground or in pots, thrive in hot weather, provide a continuous, bounteous crop, and Basil’s many different flavors are essential to a variety of distinctive cuisines. It can be used fresh, dried, or frozen in oil or as pesto. Though basil leaves lose most of the aromatic oils when dried, we have still found that basil dried from your garden is so much more flavorful than commercial dried basil.
ALL of our Basil plants are organically grown! [Read More]
Sow Fall Crops and be ready for the 2022 growing season! We’re bringing in fresh seeds, packed for 2022, from our local Botanical Interests Seed Company, and should have them on display sometime this Thursday. Most of these seeds are certified organic.
Now is a great time to plant seeds for fall crops such as spinach, lettuce, mesclun, kale, swiss chard, arugula, mustard greens, and watermelon radish. Sow seeds this fall for mache, which will provide tasty salad greens in late winter, before the more conventional spring greens are ready. Fall sowing is also ideal for hardy, drought-tolerant annual flowers like borage, California poppies, cornflower, larkspur, love-in-a-mist, breadseed poppies, and Shirley poppies.[Read More]
Yes, you can still plant many vegetables and annual flowers, now at greatly reduced prices! If you are lucky enough to have a greenhouse, you can grow most peppers, eggplants and tomatoes year-round. In the open garden, look for vegetable varieties that mature the fastest – cucumbers and summer squash, tomatoes, and peppers at 75 days or less. And Kale can still be planted in locations with afternoon shade.
Some veggies seem to shy away from the limelight, flourishing underground to provide a surprising, beautiful, and nutritious surprise later in the season. Growing root vegetables is generally easy, and can be a fun way to engage children in gardening. In addition, mountain gardeners often find that root veggies thrive in their cooler conditions.
Once planted, root veggies do not like to be disturbed and therefore are best planted by seed. (We do sell Bull’s Blood Beets as a starts, but these are generally grown for their greens.) We have Botanical Interests, Masa, and Seed Savers Exchange seeds for many root veggies including: [Read More]
Q: Can I plant now?
A: It depends!
Yay! For those of us gardening at about a mile high, the threat of frost is nearly gone! If you’re planting hardy perennials, shrubs, vines, grasses or trees, you’re good to go now (as long as your soil isn’t too wet to work), and we have a remarkable selection! Our stock of seeds and starts for tomatoes, peppers, eggplants, cucumbers, summer & winter squash, melons, pumpkins, and watermelons are excellent. We also have plenty of seeds for beans – bush, pole, runner, and dry. A hint about bean seeds: white-seeded beans are more tolerant of cool soils, so they can be planted sooner. [Read More]
COOL SEASON VEGGIESWe have a Fantastic Selection, too many to list!
ARUGULA
Wild Arugula, Astro, (spring), Ice-Bred (fall)
BROCCOLI
Fiesta, Nutribud, Leaf Broccoli, Spigariello di Liscia Leaf Broccoli, Aspabroc
Purple Majesty when cooked
Yellow Finn, Purple Majesty, Harvest Moon, and Norland Dark Red.
Heirloom Tohono O’odham Multiplier Onion plants
Patterson Red, Redwing, Walla Walla, Ailsa Craig, Red Long of Tropea, Red Geneva, Gladstone, Borrettano, Dakota Tears, Bianco di Maggio.
ALSO, Leeks and Shallots.
JERSEY KNIGHT (roots, 5 per bundle)
All male hybrid with big spears. Does not make seed, so doesn’t become weedy. Best selection for dense clay soils. Very productive and disease resistant. Hardy to Zone 2.
PURPLE PASSION (roots, 5 per bundle)
Beautiful deep burgundy-colored spears with high sugar content, delicious, tender, less fibrous, great in raw salads.
EGGPLANTSGALINE
72 days, F-1 hybrid
Early, dependable Italian-style eggplant, mild, creamy-fleshed fruits averaging 1 lb., with glossy black skin.
