#the cantaloupe was -really- good though...for the three I was able to harvest | Explore Tumblr Posts and Blogs

sebbenzakaryah92 · 4 years

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Can Broccoli Help You Grow Taller Stupendous Cool Ideas

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Can A 16 Year Old Grow Taller

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#Can Broccoli Help You Grow Taller Stupendous Cool Ideas #Grow 10cm Taller After 18

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jeninthegarden · 5 years

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2019 Seed List

Yes, I already bought everything. No dithering this year. But the seed catalogues keep coming. Must resist buying anything more.

I feel like this is a very modest seed list compared to some years. It feels plausible, and sufficient. Okay, I got a little crazy with the broccoli. But otherwise I feel I was very restrained. I did not buy any herb or flower seeds because I usually just pick those up as plants in the local nursery.

Legumes:

Peas – “Lincoln”, from Park Seed is a standard, heat tolerant, high yielding pea variety I have grown before and saved seeds for five years successively. Park Seed’s “Sugar Sprint” is an extra early, extended harvest variety that can be planted spring and fall.

Runner beans- So, I have successfully grown scarlet and emperor runner beans which are red flowering. And I have grown painted lady which is candycane stripe flowering, but this time I am trying a hybrid white flowering from Park Seeds called “Stardust” – “a cross of a succulent, tender French dwarf bean with a robust, vigorous runner! The result of many years of breeding, Stardust delivers generous yields of huge, delectable foot-long pods on handsome climbing plants.”

Bush beans- Park Seed’s “Velour” is a compact, bush-habit plant, very heavy-bearing bright purple, stringless pods over a long season.

Fruits:

Tomatoes – Going with Park Seeds because they offer smaller seed packs so you can grow a greater variety: Black Krim, Big Rainbow, Mortgage Lifter, Purple Cherokee, San Marzano paste, Giant paste

Corn – Why? It never works out. But I cannot resist the 3 sisters method of planting corn beans and squash together. So this year I am trying Burpee’s Maple Candy sweet corn. I don’t have high expectations about producing muck corn, but, the beans need something to climb so why not.

Eggplant – Hold my horses! I get fixated on all the different types of eggplant I could grow BUT: the Thai green and berry, Louisiana long green and Indian brown need more heat than we get; the Turkish orange variety are too bitter; the Israeli baladi purse eggplant don’t germinate well; the ghost white are bland, as are the rose pink. I need to grow standard black for roasting, and Japanese long for stir fry and grilling. So I am going with a Terratorial Seed’s traditional Italian black eggplant that fruits prolifically over 3 months, and the “millionaire” variety that is a long, black Japanese variety.

Pepper – I’m just really over bell peppers. Last year they were copious but got sunburned and rotted because I just didn’t pick them. I find myself buying bags of small, sweet red and yellow peppers, so maybe I will try growing small sweet mixes. I am going to try some hybrid sweet/hot varieties. Mix/match 3 pack of plants: sweet/spicy jalapeno, sweet/smoky cayenne, and sweet/fruity habanero from Burpee.

Zucchini – one zucchini plant will feed a family of four for a year. Everyone fixates on baby zucchinis and despises the baseball bat sized. I really love eating the blossoms, but since I bought the vegetable spiral cutter, I find that a nice, midsized (10 inches long and 3 inches diameter) zucchini has starchier flesh and makes superior vegetable noodles either spiral cut like spaghetti or thin sliced ribbons for lasagna or raviolis. They also make much creamier zucchini fries. Burpee fordhook heirloom is an excellent staple, but the Burpee’s Sure Thing variety really does well with less sun, and is very resistant to powdery mildew so I’m going with that one.

Cucumber-these are like peas, there are never enough of them. They make wonderful pickles, salads, soups, cocktails. They taste great with lemon, watermelon, cabbage, vodka, lemonade, tomatoes, salt, sugar, sour cream, onions, feta cheese, smoked salmon, crab, and caviar. This year I am trying Territorial Seed’s “Bushy” pickling gerkin because it is early fruiting and compact bush vining to save space.

Melon- need something that will grow fast. I can’t trust the summer to be hot enough long enough, so I focus on varieties that grow in the northern plains or Canada. However, Burpee has developed a cantaloupe they say is mango-flavored, so I’m going to give it a try.

Pumpkin- I am beyond jack-o-lanterns. I really want to grow pumpkins I can eat. They are so healthy for you and you get more meat per fruit than you do from sweet potatoes. Roast pumpkin like squash (it IS squash), dice it into wild rice pilaf, mash it like sweet potato, mix it into bread, pasta, pancakes, waffles. I am going with Burpee’s Cherokee bush pumpkin – shorter vines and more pumpkins, dry, yellow meat good for baking. (But I still have some Dill's Altantic Giant seeds left from last year and it would be a shame not to plant them...)

Squash: I know the bush pumpkins and bushy cucumbers, and the mango melons are good enough for the three sisters planting, but I really like delecata squash so I am going to try Territorial Seed’s “Honeybush” which is a little larger and more tan color than a standard delecata.

Okra – Burpee’s “Okra Go Big”, I have recently learned that I really like okra blistered and dipped in chili salt and humus. And, a member of the local garden club grew two big bushes of it last season. This is a seven foot tall bush okra, so I’m jumping into the first attempt at growing okra in a big way.

Roots:

Radish- why, why try again? I am obsessed with the giant varieties I have tasted at the farmer’s market. Black Spanish radishes stuffed with clams oreganata, watermelon daikon thin sliced and wrapped like mini tacos around roast duck. I have selected Territorial Seed’s Watermelon daikon (very crisp, large and sweet) and Spanish black radish (very large, firm and spicy like horseradish).

Beets- they are such a staple, so versatile, but taste so good with goat cheese. I also like them pickled. One of my biggest mistakes with beets is that I don’t thin them ruthlessly enough, even though I really like the greens. (Um, so how about planting tape, Jen? Nah, too complicated. Um, they sell it with the seeds already stuck to it at the right intervals, Jen…Nope, not doing it.) So this year I have chosen Territorial Seed’s cylindrical beets because they are more carrot shaped and don’t need to be thinned as much.

Turnip- they are soooo delicious pickled I like them better than pickles. They can also be mashed like mashed potatoes, with horseradish and scallions. But I get a little crazed about the tops, because those are really tasty too. So this year I am being very extravagant and growing both Park Seed’s standard purple top white globe which is a national standard turnip grown in spring or fall and Park Seed’s Alamo hybrid that produce big greens with rapid regrowth for multiple harvests, and is bolt resistant.

Carrot- we eat lots of carrots. I have to say the yellow varieties are really the sweetest. But Dan likes the heavy orange stew carrots for cooking. So I’m going with Park Seed’s rainbow mix, six inch regular season carrots and Park Seed’s sow all season big Nantes type orange carrot

Not going to try celeriac again. And I am not growing rutabaga either. The burdock went to seed last fall so that is already sown – I am not growing it, but I will certainly harvest it. I might transplant some to the new bed by the west wall since it is a weed and I don’t care if the deer eat it. Similarly, I have salsify and scorzonera seeds left over, and they are actually perennials that bloom, so I might plant them in clumps by the west wall.

Potatoes- a root? Not really (not according to crop rotation charts), but it grows below ground, or it should. I’ve been dithering about with grow buckets the last 4 years with limited success while they’ve been thriving in random spots where they’ve been composted, so this year they go back in the ground. I like the purple potatoes best, but I’m going to do the red white and blue mix: Yukon gold, Colorado Red and Purple Viking.

Greens:

Orach: deep magenta, slightly velvety, spade shaped leaves on an 18 inch stalk. It tastes like spinach but takes up less space and looks stunning in salad.

Claytonia: It is a succulent green that looks like a bouquet of little lily pads. “This annual green is high in vitamin C, and native to many moist areas of the country. The leaves are rather heart-shaped, and provide a substantial addition to salads and sandwiches. Probably the most cold tolerant of the greens, Miner's Lettuce will grow year-round in the cloche, greenhouse, or even unprotected in the maritime Northwest. Quickly regrows after harvest.”

Lettuce: romaine lettuce, of course. But I saw a lovely pale pink variety in the store and I can’t find seeds anywhere, so I am going with a good sturdy standard from Territorial Seed, “Winter Density” early growing, compact but round head – not the “Eiffle Tower” tall and pointy stull you buy in the store.

Escarole: My new favorite green for braising and for making green crisp chips. I’ve stopped throwing it into soup and started cooking it as a side dish. It is also nice in stuffed pork chops, or wrapped around chicken breast. Park Seeds has a tight, lettuce head looking escarole that is thick steamed but compact and space saving.

Chard: Burpee’s “Bright Lights” rainbow colored chard. Again, the fordhook is very good and reliable, but I like the colored variety better.

Arugula: standard roquette, large, round heading plant, fully flavor, cold hardy. Nothing fancy about this one. It goes to seed, prolifically in the fall, but also winters over for a second year. And I’ll be able to save seeds and replant for several years.

Spinach: Burpee’s Space hybrid is a 3 season spinach that is long growing and slow bolting.

Brassica:

Cabbage: I love cabbages. I get poetic about them. The chickens love cabbages too. This year I am focused on something that will “hold in the field” through the fall. So this year I am planting Territorial Seed’s “January King” green, slightly flattened with burgundy markings on the wrapper leaves of 3-5 pound heads.

Portuguese kale: Tronchuda Beira from Burpee is enormous with 24 inch leaves, and sweeter than most kale. Very heat tolerant.

Cauliflower: looking for the earliest harvesting type of white cauliflower. The orange cauliflower tastes like squash and the purple variety like beets. I want just plain white, small, numerous heads. Going with Territorial Seed’s “Snow Crown”. “Always mild and sweet. Its hybrid vigor and rapid growth make it one of the easiest to grow of all early cauliflower varieties. It forms fully domed curds in heads 7-8 inches across, weighing 1-2 pounds. This variety maintains its prime eating quality for up to 10 days in the garden. May manifest a delicate pink blush when maturing in the hotter parts of summer.”

Collards: Portuguese kale looks a lot like collards, but collards taste like collards and are much cold hardier. So I am focusing on collards that are really late maturing, so they won’t overlap with the Portuguese kale. Territorial Seeds “Flash” is fast growing and re-growing, and a little more compact and upright to withstand snow. We’ll see if we can grow it early and late.

Broccoli: Again, somebody hold my horses! I’m going overboard on the broccoli. Trying Territorial Seed’s three hybrid sprouting broccolis for 4 seasons of this vegetable-

Spring/Summer: Aspabroc: “This gourmet quality baby broccoli or broccolini produces tender, delicious, elongated stems topped with small, domed, 2 1/2 inch florets. After the initial central stem is cut, the plants continue developing side shoots for repeated cuttings. Aspabroc has a nice, upright habit that lends itself to tight plantings.”

Summer/Fall: Rudolph: “Enjoy fresh broccoli for the December holidays with this winter sprouting variety. Rudolph is an English favorite because it is ready for harvest long before the other sprouting broccoli. Can be planted in mid-July, to produce an abundance of full flavored spears by mid-December.”

Fall/Winter: Rioja: “Bred to overwinter and slide into a late February to March harvest window when fresh food from the garden is scarce. A productive, bright purple sprouting broccoli. Vigorous plants reach about 24-28 inches tall with easy-to-pick heads.”

And, because they seem to go with the brassicas in planting rotations, the alums.

Leek: Have to have leeks for the Leeky Dance. Going with the standard “Lancelot” from Territorial Seed.

Onion: The gourmet mix of red and white Cipollini onions, from Territorial Seed.

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