Planting Onions and Taters

Yesterday was a busy planting day here, and I managed to get both onions and potatoes in the ground. This year I got my onions from Dixondale Farms. I ordered 5 varieties: Candy, Super Star, Red Candy Apple, Red Torpedo Tropea, and Red Marble Cippolini. Their pricing structure is such that the more you order, the cheaper each variety gets, and compared with prices from many other mail order sources I think they are a great bargain. I wish we had a good source locally but all I usually see are dried up plants of varieties I don’t want to grow.

The soil temperature here has warmed up to 45°F (at 10am), which is perfect for planting things like onions, potatoes, peas, spinach and lettuce. Before planting, I amended the bed and used the Mantis tiller to work it in the top few inches of soil. Dixondale has an informative page on Fertilizer Requirements for Onions and I followed that as best I could. I also added amendments as indicated on my recent soil tests.

onion planting

onion planting

I set the onions out 4 inches apart in rows that were 12 inches apart. In the past I have planted them a bit more intensively, but then they haven’t done as well as they should either. This year I am hoping to find the sweet spot for soil fertility and planting density that will make for some good onions, plus I hope to have selected appropriate varieties for our intermediate day length area. I had plants leftover, and set them more closely together in another area for use as scallions. I set out about 200 plants for full sized onions, and if they do well they will more than pay for the cost of the planting stock.

onions set closely for scallions

onions set closely for scallions

Dixondale seems to be generous with their onions. Since I still had plants left, I set more for scallions in a little window box planter. Then I moved on to the potatoes.

onions in window box planter

onions in window box planter

Over the years I’ve planted potatoes using several different methods. When I was working on large gardening projects and had hundreds to plant we often used what I call the ‘punch it in’ method. That’s when you put the potato piece on top of loose soil and press it down into the soil, then cover with more soil. I’ve also tried using straw as a mulch, without much success since the slugs usually wind up doing a lot of damage. These days I use a hoe or rake to make a shallow trench (about 3 inches deep) then set the potato pieces along the trench. To finish I cover the potatoes with soil that came from the trench. This year I am growing Yukon Gold, German Butterball, Purple Majesty and French Fingerling potatoes.

shallow trench for planting potatoes

shallow trench for planting potatoes

It was a great day to be working outside, sunny and with temperatures near 70°F, so I took advantage of the conditions and did as much as I could. I worked up a spot in one of the cold frame beds and set out some lettuce transplants that needed a home. I use the cold frames not only as season extenders, but also to protect the plants from hungry deer, groundhogs and rabbits.

lettuce plants in cold frame bed

lettuce plants in cold frame bed

The lettuce varieties are Baby Oakleaf, Simpson Elite and Red Sails. I plant them all fairly close together, and since the Baby Oakleaf won’t get as big as the others I set them even closer and in a staggered fashion.

overhead view of lettuce

overhead view of lettuce

Next up on my to-do list is sowing some carrots. I hope to get that done before rain comes tomorrow afternoon. And then I need to get broccoli, cabbage, kohlrabi and kale planted. The recommended planting dates here are from 3/15 to 4/15, but I generally wait until nearer the end of that time frame and let my plants get a little bigger before setting out. I seem to get less bird damage that way. I also want the soil temp to warm up to at least 50°F before setting these brassicas out. So I will see how things look next week.

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Monday Recap: Green, Green

With lots of green showing everywhere I turn, it looks like spring is finally here. The lawn is turning green, and actually required mowing last week, at least in the areas where Bermuda grass hasn’t taken over. One green I have been enjoying comes from cilantro. I have a few plants that overwintered in the greenhouse and they have been keeping us supplied for months. My new favorite thing to do with it is make pesto. I take a big bunch of cilantro and add chopped almonds, a little garlic and salt, and enough of a mild flavored oil (like canola or grapeseed) to make a smooth sauce in the food processor.

Calypso cilantro

Calypso cilantro

More green is showing here in the form of spinach. I cut almost a pound of the Amsterdam Prickly Seeded from the greenhouse. I sauteed some mushrooms in olive oil, then added the spinach and cooked just long enough to wilt it down.

Amsterdam Prickly-Seeded spinach

Amsterdam Prickly-Seeded spinach

Last week I also cut a bowl of the Giant Winter variety for salads.

harvest of Giant Winter spinach for salads

harvest of Giant Winter spinach for salads

Some of the leaves get as big as my hand, but they still plenty tender for salads, though I like them cooked too. My hand is holding the leaf in the below photo, which went in a salad shortly after its photo op.

giant leaf of Giant Winter spinach

giant leaf of Giant Winter spinach

The containers of mint I overwintered in the greenhouse are putting out new growth. It’s nice to have fresh mint again for tea. The variety below was growing here when we bought the place, spreading around a planting of peonies. Since we don’t know the variety we call it Happy Acres mint. I potted some of it up, and it’s been growing in a container ever since. Not that the plants in the ground are gone. Mint is not that easy to get rid of, and I suspect bits of it will live on for some time.

Happy Acres mint

Happy Acres mint

I had some periodontal surgery done recently and was on a soft food diet for several days. I made scrambled eggs for my dinner one night, and topped them off with some fresh chives. More green, and this time from the allium family.

scrambled eggs topped with fresh chives

scrambled eggs topped with fresh chives

I’ve also started harvesting some of the green garlic I planted back in late November. I planted about 40 or 50 cloves that had begun to sprout and set them out fairly close together. I’ll pull them as needed to give us a taste of fresh garlic until the new crop is ready. I do still have quite a bit of the 2014 garlic left in storage, and the ones that are good keepers like Nootka Rose and Silver White are holding up well.

green garlic

green garlic

When I could eat something more solid, I made a pasta dish with beans and kale from the garden. Even though it’s considered a green, the Red Ursa kale I harvested was a purplish red color. This kale survived the winter under a tent of row cover material, which makes it a real survivor. Once the snow melted and temperatures moderated the plants started growing again and I found enough leaves for the pasta dish. These plants came from seed I saved a couple of years ago.

harvest of Red Ursa kale

harvest of Red Ursa kale

For a bean I used the last of the 2014 Good Mother Stallard beans. I also added some Slow Roasted Tomatoes from the freezer and sliced up a few cloves of garlic to add. I love the combination of beans and kale, and most everything in the dish came from our garden.

Pasta with Beans and Kale

Pasta with Beans and Kale

In the not-green category, I baked up the last of the butternut squash last week. After baking I made it into a sauce for some Butternut Squash and Spinach lasagna rolls. We do still have several of the Pennsylvania Dutch Crookneck Squash and Thai Rai Kaw Tok squashes left in storage, plus pureed winter squash in the freezer.

baked butternut squash

baked butternut squash

You can’t tell from the photo but this butternut made exactly 16 ounces of puree, which was perfect for the recipe. I briefly sauteed a little onion plus the green garlic in some olive oil, then added to the squash before I pureed it. I added just a little water to thin the sauce a bit. I’m thinking if I added a few sage leaves it would make a great pasta topping, or a good side dish for that matter. It is rare for me to eat pasta anymore, but it was on my soft-foods list and it made a nice change after a few days of nothing but liquids.

Butternut and Spinach lasagna rolls

Butternut and Spinach lasagna rolls

I hope you have enjoyed looking at some of the green things were are enjoying here in late March. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays. Thanks to Daphne for hosting, and I’ll be back soon with more happening from Happy Acres.

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Saturday Spotlight: Amsterdam Prickly Seeded Spinach

This is the latest in a series of posts that I’ve done about my favorite varieties of fruits, vegetables and herbs we grow at Happy Acres. To see my other Spotlights, and those from other garden bloggers, visit the Variety Spotlights page.

While I am a big fan of living in the present moment, sometimes it pays to take a trip to the past in our mind. And if perhaps we could go all the way back to 1809 and visit Thomas Jefferson’s Monticello gardens, we could see today’s spotlight variety growing there. According to historians, Jefferson grew Amsterdam Prickly Seeded Spinach in both spring and fall of that year. We know this because Jefferson kept a detailed journal of his garden and farm operations. This particular spinach must have made an impression on him because he grew it again in 1812 as both a spring and fall crop.

Amsterdam Prickly Seeded Spinach

Amsterdam Prickly Seeded Spinach

I grew it for the first time last year and it certainly made a good impression on me. I planted it in fall and let it overwinter, and it was a star performer for me. The thick, dark green, slightly pointed leaves are a real standout in the garden, and in the kitchen as well. It has become my favorite spinach for cooking, with flavorful and tender leaves that are also good eaten raw. I planted it again this past fall, and it is doing great this year too.

Amsterdam Prickly Seeded spinach from last year

Amsterdam Prickly Seeded spinach from last year

As the name suggests, the seeds of this spinach are indeed prickly, as you can see in the below photo. Spinach seeds can be either round or prickly, though the seeds of this variety are more prickly than any other I have seen. It would seem that in Jefferson’s time, the prickly seeded types were popular in Europe. Today, many Asian varieties have pointed seeds, and that is generally an indicator that the variety has smooth leaves. Savoy varieties with crinkly leaves are more likely to have round seeds.

seeds of Amsterdam Prickly Seeded spinach

seeds of Amsterdam Prickly Seeded spinach

Amsterdam Prickly Seeded spinach has overwintered for me the last two winters, both in my greenhouse and in a bed outside protected by a cold frame. According to Baker Creek Heirloom Seeds (where I got mine), it is “slower to bolt than ordinary spinach.” Since this is only my second season to grow it, I haven’t really had a chance to decide how it compares with other varieties when it comes to bolting. I should have a better feel for how it holds up in that regard in about a month or so.

recent harvest of Amsterdam Prickly-Seeded spinach

recent harvest of Amsterdam Prickly-Seeded spinach

If you enjoy growing vegetables that have stood the test of time, this variety surely qualifies. It was grown in Germany as early as the 13th century, and if you are looking for a tasty and cold-hardy spinach you might consider growing it in your own 21st century garden, like I am.

I hope you’ve enjoyed this Saturday Spotlight, and I’ll be back soon with another variety. Until then, Happy Growing from Happy Acres!

 

 

 

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Soil Testing Results and a Plan

Late last year I talked about my program to improve our garden soil here at Happy Acres. Based on spotty performance in certain areas, I was concerned the soil was losing fertility, and I needed to come up with an action plan before the 2015 growing season. As a first step, I took soil samples and sent them to a lab (Logan Labs) for testing. I wound up getting tests from two garden areas: the main garden and the area I call the kitchen garden.

Let me drop back a bit and say I take a holistic approach to our soil and to gardening in general, and my overall goal is to encourage a healthy soil ecosystem here. I want to feed the soil so the soil can feed the plants, and they can ultimately feed us. Deciding how to go about that task can be complicated though, since every garden presents unique opportunities and challenges. And of course different scientists and garden gurus have different and sometimes conflicting ideas on the subject as well. After gardening for almost 40 years now, I am truly learning as I go along, and there is still much more for me to learn. However, the 2015 gardening season is upon us, so I need to go forward with a plan ASAP.

As I suspected, the soil in both areas tested low in phosphorus and potassium. The pH ranges from 6.4-6.7 which is good for growing most vegetables. The main garden has 4% organic matter and the kitchen garden has 7%. In an area with hot humid summers like ours, organic material disappears quickly, and my goal is to keep the level around 5%, which is in line with Purdue recommendations in their Home Gardeners Guide. So I am doing well in one area and almost there in another. Most of my organic material gets added in spring, as I work in the mulch (straw, paper, leaves) from last year and add new compost for the coming year. The soil test helps me know where to best use my limited supply of compost.

There are ample levels of calcium and magnesium in both areas, but they are low in sulfur and sodium. In the past, our area used to get plenty of sulfur from acid rain, but with stricter environmental controls our rain is less acid now and farmers must often add sulfur. Also, the soil in both areas is low in several of the micronutrients (or trace elements), including zinc, boron, manganese and copper. A little bit of research told me the manganese deficiency is actually pretty common in our area. I am guessing the soil was that way when we got here in 2007, though this is the first time I tested for those elements.

soil amendments and fertilizers

soil amendments and fertilizers

With all that in mind, I surveyed what materials were available locally and which ones I would have to order, and came up with the following action plan. To both garden areas I will be adding bone meal (4-12-0), potassium sulfate (0-0-50), soft rock phosphate (0-3-0), kelp meal (1-0-2), and pelleted chicken manure (5-3-2) plus small amounts of sea salt, borax, manganese sulfate and zinc sulfate. I will mix them up well and add these materials when I prepare each bed for planting. I will still add additional fertilizer to heavy feeding vegetables like broccoli, potatoes, tomatoes and peppers, either adding it at planting time or as side dressing depending on the individual vegetable and its needs.

In the kitchen garden area, I plan on growing potatoes this year in one bed so I will add a bit of elemental sulfur there to lower the pH and use an acid fertilizer (Happy Frog Acid Loving) to side dress the plants. Since the sulfur works slowly, it would have been better to add the sulfur last fall had I known the test results. Potatoes grow best with a ph of 5.0-6.5, so any lowering in pH should help the potatoes. At the same time, I don’t want to lower the pH so much that the next crop I grow there will suffer.

soil amendments ready for garden

soil amendments ready for garden

It took some calculations to determine how much of each amendment to use, and I used a combination of paper and computer to come up with my plan. First, I referred to the soil tests to determine how much of each element I needed to add per acre. Of course, my garden is nowhere near an acre in size, so then I had to scale everything down. Since an acre is 43560 square feet, and my main garden area is a little over 2000 sqft, I took the value needed per acre and divided by 21. For example, I decided to add nitrogen at the rate of 100 pounds of N per acre. That means I need 4.76 pounds of N for the main garden. For boron the amount was tiny. I needed 2 pounds of B per acre which scales to about .1 pound for my garden. Since borax contains 10% boron, I need to use 1 pound on the garden.

Since many of the amendments contain multiple nutrients, I used a spreadsheet to track all the amounts. I’m going to add 48 pounds of bone meal (two 24 pound bags) to the main garden, and based on the analysis of the brand I’m using that will add 1.92 pounds of nitrogen, 5.76 lbs of phosphorus, 1.2 lbs of sulfur and 5.76 lbs of calcium. The spreadsheet will also document what I actually added this year, and serve as a planning tool for future years. Since the main garden area is divided into 10 equal sized beds, I added a column that shows exactly how much of each material I need to add to the mix for each bed.

spreadsheet for soil amendments

spreadsheet for soil amendments

There are several other things I want to try this year, including adding a mycorrhizal inoculant (Mykos) when setting out plants. I’ve been using a soil mix for seed starting (Pro-Mix BX) that has mycorrhizae added, but I’m not sure that is enough to make a difference once plants are set out in the garden. I also want to add liquid kelp to my fish emulsion solution for liquid fertilizing. I’ve used it in the past, and I think what it brings to the mix is important. And I’m adding crab meal to the soil, which is not only a source of nitrogen and phosphorus but the chitin in the shells is a great fungal food. I’m probably going to use a water soluble product like Biomin Booster to add minerals like copper and some of the others in a chelated, bioavailable form.

I’ll share more on this subject throughout the growing season, and I’ll certainly report on results from the garden too. Until the next time, I wish you happy growing from Happy Acres!

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March Greenhouse Tour

There’s a lot of things growing in the greenhouse right about now, so I thought I would give a virtual tour. The below photo shows the view as you walk in, and amazingly there is actually room to walk at the moment. It was pretty crowded for most of the winter. I had several containers of mint that I overwintered in the greenhouse, and once they started growing and the weather moderated a bit I moved them outside. You can see I still have a small space heater in there, but it is time to move it out and hook up the ventilation fan I use most of the year to keep the air moving.

greenhouse view from the door

greenhouse view from the door

The benches aren’t completely full either. I have several potted chives that spend most of the time there, and they have greened up nicely in the last week or so. We have enjoyed the chives in several dishes, and they are handy to have. I also have them planted out in the ground, but those are just now thinking about coming up. In the below photo, the one on the left is a flat leaf kind while the rest are round leaf varieties. You can also see one of the yellow sticky strips that are part of my greenhouse natural pest control. It looks like it’s about time to put up new ones.

potted chive plants

potted chive plants

Next to the chives I have two mini salad boxes. One is planted with arugula, and a couple of those plants have started bolting. I’ll continue to harvest from this one until a newly planted one is ready. More on the replacement in a minute. Last fall I planted what I call the HA Cold Hardy strain from seed I have saved over the last few years.

mini salad box with arugula

mini salad box with arugula

The other salad box is planted with a mix of greens including pak choi, tatsoi, komatsuna, mizuna and mizspoona. Some of the greens have started bolting, so I need to replant this one too. I’ve just now started seeds for a new box, so it will be a couple of weeks before they are ready. This one still has quite a few edible greens left though. We have enjoyed them in salads and soups, and my wife added some to her scrambled eggs the other day.

mix of greens in salad box

mix of greens in salad box

In the greenhouse beds, I’ve got several different veggies and herbs growing, and I’ll show a few of them. One green I’m growing for the first time is called Mizspoona Salad Select. It’s a selection of a Frank Morton cross between mizuna and tatsoi that can be eaten raw or cooked. As you can see in the below photo, the leaves resemble mizuna though they are more substantial. It has a mild flavor like mizuna or tatsoi, and based on what I have seen and tasted so far it is a keeper. It survived near 0°F temps in the greenhouse this winter, so it has that going for it too. Wild Garden Seeds and Fedco are two sources for the seeds.

Mizspoona Salad Select

Mizspoona Salad Select

Next to the mizspoona is a planting of Calypso cilantro that has been going strong since last June. I’m still waiting for it to bolt, which is pretty amazing to me. I’ll be growing this strain again for sure. Cilantro pesto is one of my new favorite things, and after I took the below photo I cut the plants and made another batch of it.

Calypso cilantro

Calypso cilantro

Another first timer for me in the greenhouse is True Siberian kale. This variety came from Adaptive Seeds, and is supposed to be hardy and highly productive. We just got our first taste of it, and I will share my thoughts and photos on my next Harvest Monday post. I’ll let the six plants grow on until I need the space in the bed for something else. I found a fascinating article about kale titled All about Russian & Siberian Kale at the Seed Ambassadors Project website. Well, at least it was fascinating to me, and it might be to other kale fans as well.

True Siberian kale

True Siberian kale

On the other side of the greenhouse, that bed has a whole lot of spinach going on! I’ve got Viroflay, Amsterdam Prickly Seeded, Giant Winter and Space planted. The lighter green leaves in the below photo are the Giant Winter, which we have been enjoying for salads. You can also see plenty of chickweed in the bed, which seems to do amazingly well in the winter, even though I never plant it! I know it’s edible but I have to say I prefer the spinach. This bed has come a long way from how it looked back in December.

spinach in the greenhouse bed

spinach in the greenhouse bed

The thick leaves of the Amsterdam spinach are a dark green and very flavorful. I think spinach from the store is usually blah tasting, but not this one. I like the sturdy leaves for cooking. I think some of it is going in a batch of Spinach Lasagna Rolls later this week. The leaves usually get more pointed later in the season.

Amsterdam Prickly Seeded spinach

Amsterdam Prickly Seeded spinach

The lettuce plants have started growing finally, after not doing much all winter. That’s Simpson Elite in the below photo, growing next to the spinach. I also have Red Sails and Winter Density planted.

Simpson Elite lettuce

Simpson Elite lettuce

Last week I started another salad box of arugula to replace the one that is starting to bolt. This time I planted two varieties, Speedy and Apollo. I started the seeds back in February, so these plants will be giving us edible leaves in no time. It’s my first time growing Speedy. It’s the one I an holding, with the serrated leaves. Apollo is on the right in the below photo and has rounded leaves. Both are touted for their excellent taste, though I have to say I pretty much never met an arugula I didn’t like.

Speedy arugula in salad box

Speedy arugula in salad box

I have one last plant to show you, and this one isn’t exactly in the greenhouse. It is a volunteer Golden Corn Salad plant that has managed to grow all winter in a crack between the greenhouse door and the concrete pavers just outside the door. It has been covered in snow and ice, as well as frequently stepped on. Talk about a survivor!  Some of the leaves are a little ragged but I think it would look good on a salad. I let the plants go to seed last year, and now I have volunteers coming up all around the kitchen garden area. I got the seed from Michelle, and she did a spotlight on this close relative of mache. I will start some of this lovely salad green once I free up a salad box.

Golden Corn Salad volunteer

Golden Corn Salad volunteer

I hope you have enjoyed seeing what’s happening in the Happy Acres greenhouse in May. It will be a busy place for sure in the next couple of months as seed starting and transplanting activities get into full swing.

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