Saturday Spotlight: Red Ursa Kale

Posted on April 27, 2013 by Dave @ HappyAcres

So far I have spotlighted several varieties of vegetables that I have grown for years. This time I want to talk about one that I am growing for the first time: ‘Red Ursa’ Kale. Though this variety was selected in 1997 as one of the 5 Best New Vegetable Introductions in the U.S. National Gardening Trials, it is just now showing up on my radar screen, and in the listings of many seed catalogs. Bred by seedsman Frank Morton, this open-pollinated variety combines the frills of ‘Siberian’ kale with the color of ‘Red Russian’.

harvest of Red Ursa kale

harvest of ‘Red Ursa’ kale

I planted this variety last fall in the main garden area, but my seedlings got eaten up by a rabbit that had taken up residence inside the supposedly secure fencing. Fortunately I had some late started plants as well, and set them out in one of the cold frame beds next to the greenhouse, where they would hopefully be protected from all the munching critters. Since I was growing them not only for the leaves but for the flowers once they appear, I jammed 12 of them into a fairly small space about 2 feet by 4 feet. It was late November when I finally got them planted, so they didn’t make much growth before cold weather set in.

Red Ursa kale growing in cold frame bed

‘Red Ursa’ kale growing in cold frame bed

They overwintered nicely in the protected environment of the cold frame, and really took off once warmer weather finally got here, giving us a bit more kale to enjoy before summer comes and other veggies take over from the greens of winter and spring. I will be growing this one again in fall for sure. I will put it to the test in the main garden again, and see how it compares with my other favorite kale varieties like ‘Lacinato’ and ‘Beedy’s Camden’. Like it’s ‘Siberian’ parent, ‘Red Ursa’ is supposed to be late to bolt to flower in spring. It’s almost May, and there are no signs of flowers yet!

closeup of Red Ursa plant

closeup of ‘Red Ursa’ kale plant

‘Red Ursa’ was selected to be tender and tasty both raw and cooked. My favorite treatment for kale is to braise the leaves in a tiny amount of water, until just wilted down but still bright green. The ‘Red Ursa’ is tender and mild tasting cooked this way. The raw leaves and stems are mild and tender even when they get large. That makes this kale a winner in the kitchen, and the garden as far as I am concerned.

Red Ursa kale leaf

‘Red Ursa’ kale leaf

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

To see my other Saturday Spotlights, visit the Variety Spotlights page.

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Up With Carrots!

Posted on April 24, 2013 by Dave @ HappyAcres

I’ll be the first to admit that I am still learning how to grow carrots. For many years, I didn’t even try to grow them at all. My old garden spot on my farm in Kentucky had a heavy clay soil that made carrots difficult if not impossible. But when I moved here to HA I was happy to find a lighter, silty soil that was easy to work and great for gardening in general. So, I decided it was time to try growing carrots again. It was then that I discovered that even with good soil, carrots can still be challenging.

carrot seeds sprouting

carrot seeds sprouting

For starters, the seeds themselves are small and somewhat difficult to handle, and they need to be covered no more than 1/2 inch deep or they won’t be able to break through. Plus, carrot seeds take a long time to germinate. With a soil temperature of 75°F (24°C), they can be up in a week. But with the cooler soil conditions usually found in spring, it can take up to three weeks for them to germinate. During that time the soil needs to stay moist, and not crust over.  Carrots also prefer a fertile, loose soil that is free of rocks. Any obstruction to their downward growth will result in forked, twisted or stunted roots. And with carrots, it’s all about the roots!

some of the 2012 carrots

some of the 2012 carrots

So with all those specific needs and conditions, you can’t just throw the carrot seeds down and expect them to prosper! You need to have some kind of strategy. I have grown some pretty good carrots in raised beds with soil that has been amended with liberal doses of compost and some complete organic fertilizer. To plant, I make a shallow furrow in the soil, sow the seeds, and cover with some good quality, weed-free potting soil. Then to keep the soil moist, I usually cover the row with a board. I’m not sure where I originally got that idea, but a little research shows it is a popular one, and even the Cornell University Growing Guide for carrots mentions covering the furrow with a board.

covering carrot furrows with boards

covering carrot furrows with boards (fall of 2011)

This year I tried a different method for keeping the soil moist, and I think it is a real winner. I can thank fellow gardener and blogger Daphne for deciding to try covering her carrot bed with doubled up row cover material (like Agribon) to keep it moist. In the past she had used burlap, or boards like I had. I find the problem with using a board is in timing. If you leave the board on too long, the seedlings get smothered after they germinate. Take the board off too soon, and the soil dries out and you get spotty or no germination.

using row cover material over carrot bed

using row cover material over carrot bed

Using the row cover sounded like a great idea to me, since it would have a little ‘give’ to it when the seeds started sprouting. And since I had plenty of Agribon handy, I decided to give it a try. I sowed six rows of carrots about 8 inches apart in the bed, and covered two of them with boards and the rest with a doubled over piece of Agribon material. I used some of the extra boards (made from recycled wood and plastic) to hold the row cover material in place. Usually this material is suspended up off the ground to cover the plants, but in this case it is used to cover the soil surface itself.

carrots coming up under row cover material

carrots coming up under row cover material

All of the carrot seeds starting sprouting in 9 days. As soon as they did, I removed the boards from the two rows but left the row cover material in place for a few more days over the rest, until more of the seeds had emerged. I got good germination with both methods, but the row cover certainly was easier and less tricky. I will be trying this again in fall, when hot and dry conditions are the norm and keeping the soil moist and cooler is critical.

spring 2013 carrot seedlings

spring 2013 carrot seedlings

It may be a little difficult to judge in the above photo, but I got great overall germination in all of the rows of carrots. I’ll still have some serious thinning to do, as I have a tendency to sow the seeds too thickly. And I’ll still have to keep the weeds under control. But the first battle – getting the seeds up and growing, has been won. And I thought that was worth sharing. In many parts of the world, there’s still time to sow some carrot seed. If you have trouble getting a good stand of carrots, you might see if using a row cover can help you get your carrots up and growing too!

 

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Homemade: Dry Toasted Muesli

Posted on April 22, 2013 by Dave @ HappyAcres

Sometimes you just never know when or where you are going to meet your new favorite food. In my case, it was on a breakfast buffet in a fancy (to me) hotel in Brisbane a couple of months ago. Along with other cereals, fruit and yogurt, there was a container of something called Toasted Muesli. It looked interesting, so I spooned a little on top of my bowl of yogurt and fruit.

muesli with fresh fru

muesli with fresh fruit

It was great that way, adding crunch and taste much like granola does. As I was savoring each bite, I had one of my “I can make this” moments. So I went back to the buffet and got a little dish of just the muesli by itself.  Then I borrowed a pen and piece of paper from my wife and we started trying to identify all the ingredients.

Dry Toasted Muesli

Dry Toasted Muesli

Along with a base of rolled oats, it had sunflower, pumpkin and sesame seeds, along with almonds, raisins, coconut, and buckwheat groats. I also saw some tiny little puffy white bits, and I was amazed to pull one out and see it was popped amaranth. Now I was hooked. I had to make this when I got home!

Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for his patients to eat as part of a healthy diet. His version featured more fruits than grains, but today muesli has morphed into a mix that can contain just about any combination of grains, nuts, and fresh or dried fruits. It can be served dry, or with milk or fruit juice added before serving, or even soaked in liquid overnight. I usually serve mine with added fresh fruit and a splash of almond milk. And sometimes I let the milk soak in for a half hour or so before I eat it.

muesli after toasting

muesli after toasting

Most of the recipes I found for toasted muesli had oil and sweeteners added, unlike the one I had in Brisbane. So I did my own experimenting, and came up with a version that suited my tastes. The grains and nuts are lightly toasted in the oven, without any added oil or sweeteners. After they cool, they are mixed with dried fruit.

Dry Toasted Muesli

Dry Toasted Muesli

The combinations for muesli are endless. You can easily adapt this recipe to include your own favorite grains, fruits, seeds and nuts. I love the addition of popped amaranth, which adds fiber and protein as well as a nice flavor and texture. I pop the dry amaranth in a deep sauce pan over medium heat, adding one tablespoon at a time and then quickly closing the lid. It pops in a few seconds, and then I remove it to a bowl and add another spoonful.

muesli

Dry Toasted Muesli Print This Recipe Print This Recipe
Inspired by the version at the Sofitel Hotel in Brisbane

5 cups thick old-fashioned oats
1/2 cup buckwheat groats
1/2 cup sliced almonds
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds (raw, unsalted)
1/2  cup pumpkin seeds (raw, unsalted)
1-1/2 cup mixed dried fruit
1/2 cup popped amaranth (about 2 tbsp raw seed)

1. Combine oats, buckwheat, almonds, coconut, and sunflower and pumpkin seeds in mixing bowl, stir to combine.
2. Spread seed and grain mixture over dry sheet pan. Bake in 325°F oven for 10-15 minutes, until lightly toasted, stirring once or twice.
3. Remove pans from oven, stir in dried fruit and popped amaranth while still warm.
4. Let mixture cool thoroughly. Store in airtight container.

Servings: 27 (1/3 cup each)

Nutrition Facts
Nutrition (per serving): 157 calories, 49 calories from fat, 6.2g total fat, 0mg cholesterol, 1.7mg sodium, 67.8mg potassium, 22.1g carbohydrates, 3.5g fiber, 5g sugar, 4.8g protein, 19.1mg calcium, 1.4g saturated fat.

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Photo Friday: April Garden Tour

Posted on April 19, 2013 by Dave @ HappyAcres

Lots of good things are happening here as a late Spring has everything kicking into overdrive right about now, making up for lost time. Like the hostas out by the front porch. Just a few days ago they were barely poking out of the ground. Now the leaves are unfolding and they are starting to look like hosta! They also look like deer food, so I sprayed some deer repellent in the area for protection. Our hungry deer would eat them up overnight if we didn’t use the repellent.

variegated hostas by front porch

variegated hostas by front porch

The asparagus is going nuts too. We have harvested around 3-1/2 pounds since the first harvest. We are experimenting this year with using cardboard as mulch between the rows. We have used newspaper in the past, but the broken down cardboard boxes should provide a thicker layer to keep down weeds and conserve moisture. I am bringing the boxes home from the kitchen where I volunteer, where they would otherwise wind up in the dumpster. We will cover the cardboard with straw later on.

cardboard mulch for asparagus

cardboard mulch for asparagus

I saw the first open azalea bloom yesterday, while I was out giving them a shot of organic fertilizer (Espoma Holly-tone).

first azalea bloom of 2013

first azalea bloom of 2013

While I was fertilizing, I fed the blueberry bushes with the same stuff. They are blooming now too, and if all the blooms turn into blueberries we will be happy campers. Fresh blueberries are a treat I am really looking forward to eating! We haven’t had fresh ones since last July, since we generally do not buy them out of season.

cluster of blueberry blossoms

cluster of blueberry blossoms

And speaking of fertilizing, the garlic is looking good after I applied the blood meal to it two weeks ago. I still need to mulch the one bed in the main garden. I was waiting for the soil to dry out a bit but the weeds are sprouting and the straw should help keep them under control. I would rather spend my time mulching than weeding any day!

garlic after fertilizing

garlic after fertilizing

The Golden Sweet snow peas are starting to climb up. These came from seeds I got from a swap with reader KJ. I pre-sprouted these seeds indoors, then carefully put them in a shallow trench and covered with potting soil. I got 100% germination, and it was a good way to keep from losing seeds in the soggy March garden soil conditions we had this year. I will put up a trellis for these peas soon. They are at one end of the row where I will plant pole beans in a few weeks, once the soil has warmed up thoroughly. I am also looking forward to trying these peas, which I have never grown before.

Golden Sweet snow peas

Golden Sweet snow peas

The lettuce I set out in a cold frame bed about 3 weeks ago is almost ready to start harvesting. The two bigger plants in the right corner are a butterhead variety that overwintered from last year (Kweik). If it tastes good I will have to grow this one again, if for no other reason than it is hardy!

cold frame lettuces

cold frame lettuces

The Red Ursa kale is ready to harvest now. It was planted in November and overwintered nicely, protected by the cold frame. I see kale chips in my future! This is a Frank Morton introduction that is a cross between a frilly Siberian and Red Russian. The purple flower stalks are another bonus from this variety. I can see it will back here again too.

Red Ursa kale

Red Ursa kale

And speaking of hardy kale, I have a little stand of Beedy’s Camden that volunteered last year near the steps to our deck. That was where I processed the seed that I saved last summer, and when some plants sprouted up last fall I let them grow. They survived the winter, unprotected and uncovered. That’s a tough plant in my book!

volunteer Beedy

volunteer Beedy’s Camden kale

We already have the first bolting spinach. This was a new variety, Merlo Nero, that overwintered from an October planting. Aside from being the first to bolt, the dark green savoyed leaves are a little tough for my tastes. It would be a good spinach for cooking, but I prefer a spinach that is good for eating in salads and for cooking.

bolting spinach

bolting spinach

I harvested a giant leaf from the Giant Winter spinach to show that it does get as big as my hand. And it is still tender at that size, unlike the Merlo Nero, which is outta here!

leaf of Giant Winter spinach

leaf of Giant Winter spinach

Also popping up about now are the Cherry Pop irises. My wife planted a bed of dwarf
varieties out near the driveway, where we can see and enjoy them. Cherry Pop is usually the first one to show, which I guess makes it #1 in her iris count – if she’s counting them this year.

Dwarf iris Cherry Pop

Dwarf iris Cherry Pop

I’ll close with one last photo of the little daffodils blooming right next door to the dwarf irises. These are a late blooming variety (for daffodils) that was here when we arrived. They always provide a little cherry yellow color when all the other spring bulbs are done for.

late blooming daffodils

late blooming daffodils

That’s all for now. I hope you have enjoyed this little photo tour of Happy Acres in April!

 

 

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April Harvests

Posted on April 15, 2013 by Dave @ HappyAcres

It’s April, and that usually means it’s asparagus time here in our part of the world. Last year things were running super early and we got our first taste of asparagus in March, but this year our first harvest was on 4/10, which is much more typical. In my spare time I am now reading Ruth Stout’s classic Gardening Without Work, and chapter two is titled “Asparagus is the Easiest Vegetable To Grow”. I can’t disagree with that one bit! With a little effort, you can have a perennial vegetable that can easily live for 50 years.

first asparagus spears of 2013

first asparagus spears of 2013

Asparagus isn’t the only game in town though, with the overwintered spinach giving us some nice leaves for salads and pizza. Most of that in the below photo is the Giant Winter variety, with a little Viroflay as well. Viroflay has the reputation of making big leaves, but I have to say in our garden it isn’t any bigger than Giant Winter, which remains my favorite spinach for fall planting.

overwintered spinach harvest

overwintered spinach harvest

Some of that spinach wound up in a lunch salad creation, along with some grapes, feta cheese, walnuts, homemade croutons and a raspberry balsamic dressing. I love spinach salads!

spinach salad with grapes and feta

spinach salad with grapes and feta

Other harvests here included some green garlic that went into a chicken dish my wife fixed last week. I planted a little bit of garlic in a bed for harvesting early as green garlic. Green garlic is a nice treat for early spring, with a mild but garlicky flavor. You can read more about growing it here. All parts of the garlic are tasty and edible.

fresh green garlic

fresh green garlic

We’re enjoying the last of the overwintered lettuce from the greenhouse while waiting for the spring planted crop to size up. In the below photo we have Canary Tongue, Double Density and Simpson Elite (from left to right). They starred in several salads, including as a base for chalupas we had for dinner last night.

overwintered lettuce from the greenhouse

overwintered lettuce from the greenhouse

Of course, once the asparagus starts popping out of the ground, it keeps on coming up and giving you more to harvest, usually on a daily basis. It kept on popping up after that first harvest, and our little patch (about 75 row feet long) should keep on supplying us with asparagus until Memorial Day. The spears in the below photo went into a frittata yesterday for lunch.

more asparagus

more asparagus

Though it’s not edible, asparagus wasn’t the only thing popping out of the ground last week. Our variegated hosta was shooting up as well. That is another sign that spring has finally arrived here, and I for one am ready for it!

variegated hosta shoots

variegated hosta shoots

I hope you enjoyed a peek at what we are harvesting here in April. To see what other gardeners from all over are harvesting from their gardens, visit Daphne’s Dandelions, where Daphne hosts the Harvest Monday series.

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