This is one of the last Greek Rose that we picked from our garden for this year. They are lovely and very large and delicious. This one was so big, it seemed to be identifying as a pumpkin! This one is just for fun! Happy Fall!
So many people come to me with questions about their gardens. I think one of the cutest things they tell me, is that they keep getting blossom end rot on their summer squash. You know, where, you get all excited because it is your first squash of the season. Every day you check on it with anticipation. Then, the horror of horrors, it starts turning yellow! Aaaahh! You babied it, watered it, fertilized it. Now, this.
More than likely, it wasn’t pollinated. Wind and bees are the primary ways pollination gets done. Mommy flower and Daddy flower get together, and well, you know how it works.
Squash, melons, pumpkins, and cucumbers are members of the same family and they often have problems with pollination due to the male flowers falling off before the female flowers open.
Here is a great article I read this morning that tells you, in simple terms, how to get around that. Easy peasy and soon you will be giving squash away, right and left!
Here is the link and I’ve included the article to. Thank you to Harvest to Table for the great read.
Hand pollination is the manual transfer of pollen from the stamen of one plant to the pistil of another–that is from a male flower to a female flower.
Members of the Cucurbit family–squash, melons, pumpkins, and cucumbers–often have pollination problems because the male flowers commonly open days before the female flowers and so often drop before pollinators such as bees can transfer pollen from male to female flowers.
When female flowers are not pollinated, the fruit will never appear. The nascent fruits–bulging embryos–at the stem end of female flowers will shrivel and die if not pollinated.
If fruit is not forming on your Cucurbit family plants, you can help. Rub a small brush or cotton swab on the stamen of a male flower (it will be dusty with pollen) then rub the brush on the stigma of the female flower.
Alternatively, you can remove the petals from a male flower and brush the stamen against the stigma of a female flower.
Which flower is male and which is female? Female flowers have a small bulge (a small immature flower) where the stem meets the flower. Male flowers are shorter than female flowers and often appear in clusters.
Costoluto Genovese The fluted, old Italian favorite that has been around since the early 19th century. Fruit is rather flattened and quite attractive with its deep ribbing. This variety is a standard in Italy for both fresh eating and preserving, and known for its intensely flavorful, deep red flesh. They were also one of the varieties planted at Thomas Jefferson’s home in Monticello in 1809.
Costoluto Fiorentino Heavily ribbed (costoluta) flat Italian heirloom beefsteak type from Florence. Red, 12-16 ounces slightly flattened fruit. Outstanding taste. Large, vigorous, indeterminate plant with good production. Similar to Costoluto Genovese but slightly flatter and higher-yielding.
Costoluto refers to the distinct flattened, heavily-ribbed shape of various Italian heirlooms. Both of these tomatoes are shaped like this. some of my customers don’t like the ribbing but I think it is pretty and the taste is good. There is a reason these are heirlooms!
Both these pics are from my garden the year that I grew them.
Every year I try to be more organized with my business. I ask myself questions like these:
- What do I want to offer this year?
- What tomatoes or peppers did I not like?
- What do my customers want?
- Are there any new and astounding introductions that I need to try?
- How much soil and germinating mix do I need?
- Do we have enough stock of the amendments we incorporate into our mix?
- When do we want to open?
- When do we need our other greenhouses up?
And then I have to think about updating the website, doing research for descriptions, pictures, making large tags, small tags, marketing, doing the bookkeeping/taxes . . . etc.
I think one of the biggest concerns is figuring out how far back to plant the seeds so they are ready at a certain time. It doesn’t matter whether they are tomatoes, peppers, flowers or veggies. When I first started my business, I planted everything on March 17th. That didn’t work out so well. I had ginormous plants in small pots. (We called them trenching tomatoes!)
One variable we can’t control (a big one) is the weather. Since we grow ours as close to nature as possible, we heat only to keep them from freezing. We don’t grow ours as the bigger operations do with climate controls for even temperatures. It gets hot, it gets cold. (I think that is why ours do really well here in our part of the world). When the sun comes out, even if it is cold outside, it heats up very quickly. Cooler temps encourage root development so they have a stable base to start reaching for the stars when it gets warmer. We have had some of our varieties grow a foot in one week! (I know that sounds great but that is not good at all).
My dining room becomes the seed starting room for several months. Shelves, fluorescent light banks, germinating mix, water jugs, seed packets, plant lists, pixie stakes, anything needed for planting. It is quite the mess! This is the room we use for our game nights twice a month, needless to say, we are relegated to the living room playing Scattergorries or Charades for several months.
This year we are going to try and have 2500 gallons for sale. That is 1000 more than last year. They are easier to keep happy, don’t require as much water (don’t dry out) and have a BIG headstart over the ones in the smaller pots. That is really important in my part of the world where there every other town/location seems to have a different growing zone! Our weather. isn’t really consistent. sometimes we have a long growing season, sometimes we don’t. Last year we had a frost/snow late September. One year it didn’t get ugly until November. All it takes is one frost and your plants are done, it doesn’t matter if we have two months after that of temperate weather. With some varieties, it is important to have the headstart.
Take the Pink Brandywine. It has a long growing season and really needs the extra two months. I have found that it is not the size of the plant but the maturity of the plant that determines whether you harvest something or not. Pineapple is another one that benefits from this, as do a lot of the bigger heirloom varieties. We will still have our regular pot size.
I just finished my first cup of coffee and as I contemplate going out to transplant some more tomatoes, I am glad I could tell you some of what I do and how I do it.
I know this is a long post but I wanted to share some of the workings and thoughts behind being an “urban farmer”. It’s not all fun and games and takes quite a bit of planning and thinking and of course hard work! To the gentleman who said that farming is a no-brainer occupation, I’d like to invite him to put himself in my shoes and the shoes of every other farmer out there and let him see how hard it really is! It’s not as simple as digging a hole and dropping a seed in it. I use a lot of gray matter to grow my business!
it’s been very cold here or maybe I am just getting older. Lots of sunshine and the birds are starting to make melodies so I expect it to be considerably warmer than it feels. I go through this every year right around February.
I have transplanted 0ver 900 pepper plants already and they are snug as a bug in a rug in our “pepper greenhouse”. I planted 62 varieties this year and will be showcasing some of the newer and favorites on this blog in the future.
As for tomatoes? This year I have over 200 varieties, by far the most that I have ever done. Last year I had 178 and wanted less. Yup, you can blame it on the catalogs. With their pretty pictures and fantastical descriptions such as “the best tasting”, “brilliant color palette”, “earliest for northern regions”, “most prolific”, “an heirloom older than dirt” etc. (the last one, not really, but it sounds like something someone would say.)
I got rid of some I didn’t like or that were hard to sell and of course, kept my favorites and the favorites of my customers. In all, what with taking away and adding, I have 203 varieties. Uh huh, that is a lot! I order mostly from seed catalogs like Seeds n Such, Totally Tomatoes, Tomatofest, Harris Seeds, Johnny’s Seeds, High Mowing Seeds, and others. I also peruse our local Northwest Seed and Pet for their offerings. This year I found some seed by Snake River Cooperative, Shoshone, Moscow, Latah and Sandpoint, seeds developed in our area by Idaho State University. I am anxious to try those and see how they do.
As with the peppers, I will showcase some of the tomato varieties also.
This is my busy season, buying and researching seeds, ordering supplies, figuring out a planting schedule, making big and little tags, ordering preprinted tags, planting and transplanting babies, updating the website, organizing marketing materials and email lists, creating blog posts, watering, fertilizing, arranging heaters and keeping an eye on the temps, taking cuttings and rooting them, to name just a few of my responsibilities
Good thing I love what I do!.
We have been picking broccoli for quite a while now, today, I picked our cauliflower. One was a gorgeous purple and the other a beautiful cheddar yellow. First time I’ve ever grown cauliflower and got something besides a softball size, insect-eaten, inedible object, sprouting flowers. My first introduction to colored cauliflower came from Winco. One day, they were sitting in the produce aisle. As you know I love color. They taste exactly like the white ones but are prettier. Great for a veggie tray although I see cheese sauce in it’s future.
Shown is also one of my white cucumbers (yes, I was going to eat it and cut the ends off and then decided it needed it’s 5 minutes of fame). Love it! Sweet and juicy, not bitter in the least. There is also the spineless Beth Alpha, an Israeli cucumber and several pickling cukes. I think I have enough to make several jars.
The red object is one of my paprika peppers. This is the most amazing pepper plant ever. Let’s face it, peppers are hard to grow here. We always grow our plants in the greenhouse which develops extremely hot temps, probably not unlike a blast furnace. I always tell people don’t beat yourself up if you don’t have success. Some years are better than others.
This one is growing outside, in a large black pot. It was the first one to put on peppers and there are so many that they are crowding the stem. I picked the one that was starting to color up. This one is called “Feher Ozon Paprika” the plant isn’t even two feet tall! This is the first year for this and I will certainly grow it again.
Just a little note: Making your own paprika is easy. Let them dry thoroughly (ok, truth be told, I put mine in a box and promptly forgot them for two years) until crispy, dry and light. They are easy to crumble. Use a coffee grinder to grind as fine as you like. It was a wonder using my own ground paprika, didn’t taste like red dust!
Here is a picture of our first picking this summer. Sungold, Sweet Treats, Sweet Baby Girl, Blue Creme Berries, Rose Quartz and one Brad’s Atomic (it’s the metallic looking one). We also picked our first cucumber from our Spacemaster in a container.
Brad’s Atomic Grape cherry tomato
Various cherry tomatoes picked July 20, 2019
Spacemaster space saver bush tomato
It is no wonder that the Beaver Dam pepper was nearly lost to posterity, trampled upon by the market demand for easier-to-grow pepper varieties that don’t require such laborious agricultural techniques as planting individual stakes for each pepper plant.
The eponymous pepper came to Beaver Dam, Wisconsin, in 1912, with Joe Hussli, a Hungarian immigrant who couldn’t conceive of a new American life without a little peppery taste of home. Locals and descendants of friends of the Hussli family like to say that the Husslis planted the seeds, grew the peppers, and shared the seeds with friends and neighbors, thus setting up a little community of Beaver Dam pepper growers who appreciated the delicious plant’s mild bite, enough to pass the seeds down for generations. There are pepper-growing families in Beaver Dam who have saved seeds from at least the 1980s. However, over generations, farming of this pepper has dwindled considerably as hybrids flood the market.
Today, Beaver Dam still celebrates its favorite pepper in the form of an annual Beaver Dam Pepper Festival. Fans can buy the prized crop from local growers, eat pepper sausages, and even participate in an apple pepper pie–eating competition with the town sheriff. Current growers, who descend from a long line of Beaver Dam pepper cultivators, also give presentations on the plant’s history.
For locals, preserving the town’s pepper is crucial. The story of its near-extinction is a story of how our current food culture has prioritized efficiency and shelf-life over flavor. The Beaver Dam, an heirloom variety, requires more care in growing than hybrid peppers that are hardier, more disease-resistant, and thus more dependable in terms of yield. But organizations such as Seed Savers and Slow Food USA are building up a steady base of growers yearning for flavor and willing to return to traditional, sustainable methods of farming. Thanks to their interest, the Beaver Dam pepper has been preserved and there are enough seeds available now to bring the pepper back from the brink of extinction.
The peppers start out lime-green but gradually mature to an orange or blood-red color, over a period of 80 days. Between three and eight peppers grow on each plant. Thick-fleshed, the peppers are mild-to-hot with an appealing crunch that is great in salads and fresh salsas. They also go brilliantly sliced into a sandwich or stuffed with a rice or meat filling. And some fans insist that they’re an absolute must in Hungarian goulash. The peppers are between 500 and 1,000 SHU on the Scoville heat scale.
For those not in the Beaver Dam pepper inner circle, the seeds are also available through organizations such as the Seed Savers Exchange, a repository of heirloom seeds meant to preserve endangered varieties of garden and food crops.
I just finished up the second wave of tomato plants yesterday, March 25th. n 4 days, I transplanted 4289 little guys. Couple that with 1480 plants destined for gallons, that brings me to 6769 plants. I will be seeding a third wave, almost exclusively early and cherry varieties, including a few more Sungolds. Those will be for after Garden Expo when we usually are out of these plants. In this area, everyone wants a short season variety or a cherry, which in my book are a usually shorter season than the big, later season heirlooms.
My suggestion for those who live in Deer Park and other short, short season areas is to buy the plants you want in a gallon size. They are almost 2 months more mature and will produce sooner than the same in a smaller pot, even if they are almost physically the same size. That is the only way I can get Pink Brandywines here (and they are delectable).
Tomorrow I start on flowers. We had to put up another temporary greenhouse to house them. One of these days I will do a post about how we construct our greenhouses. We recycle and reuse!
Here is a list of seed companies that I interact with on a regular basis. Good prices, nice selection of varieties, excellent seed quality, and good customer service! (My cat, Samson, has nothing to do with this subject but he sure is cute and is in the garden! Sam is a Maine Coon)
Seeds n Such
I love that this gentleman used to own Totally Tomatoes and decided to retire, which didn’t suit him so he opened up Seeds n Such. One of the nicest things about him is that their shipping is right in line with what it should be and they have a deal whereby if you buy 20 packets of seeds, they are all $1.99. Believe me, it’s easy to find that many things you want.
Lots and lots of heirloom tomato seeds, some I have never heard of. The really nice thing is they are “local” – California based. Most companies are midwest or eastern based companies. (I love them too, I just like buying local if I can)
Many, many varieties of tomatoes and peppers. Now they have other veggies. so I guess they aren’t “totally” tomatoes anymore! That’s ok, I like the variations.
Swallowtail Garden Seeds
This is for the flower growers. Veggies are good for your bodies, flowers are good for your soul. They have a nice variety, good prices, and quality seed. I love the pictures on the website, and they are fast!
I recently found this company. I can’t remember how but am sure glad I did. Prices are phenomenal, customer service outstanding (Dora rocks!) varieties are numerous. Stuff you didn’t know you needed! the only drawback is that they don’t have pictures (but that is what the internet is for, right?) and at this time, you can’t order online. Mere nuisances. They have trade packets and bigger bulk sizes. I’d recommend the trade packets for home gardeners.
I found this company in the last couple of years also. I love that they are a Cooperative and represent seed from a lot of small, independent growers. Great website too, lots of pictures. I found they have seeds with great histories; for instance, I found a winter squash called Uncle David’s Dakota Dessert Squash (a mouthful) on their site. it was passed down forever and as far as I can see, it’s not available anywhere else. it is delicious! Lots of fun stuff!
Irish Eyes Seeds – Located in Ellensburg, WA, Huge selection of potatoes and garlic and other cooler climate veggies.
High Mowing – I ordered from them last week and they have great selection and shipping was surprisingly fast. Out of Vermont.
Baker Seeds Great selection, good prices, and reasonable shipping. Unusual heirloom seeds from all over, rare and exotic seeds from around the world. Two examples: Thai Lavender Frog Egg Eggplant and Sichuan Red Beauty Radish. I have to be honest, some of them are so odd I can’t imagine growing them, like the Sakurajima Giant Radish, considered the world’s largest Radish. it’s white and bigger than my head! Definitely, an entertaining place to visit.
Snake River Seeds – They are new, at least to me, and I have yet to order from them but I will. they have bulk seeds too and they are local to me. In their own words:
“Snake River Seed Cooperative is a collective of family farmers in the Intermountain West who work together to produce a wide diversity of locally-adapted seeds. We believe that sharing seed saving knowledge with farmers in our region is vital to growing a robust, regional seedshed.”
While I can’t name everyone I like dealing with, (actually I could AND include all the links but I do have other things to do today!) here are some other companies I recommend, just search for them on the internet: Parks, Johnny’s Selected Seeds, Victory Seeds, Pase Seeds, Harris Seeds to name a few.
Don’t forget Northwest Seed and Pet. It is the best and biggest gardening store that I know of here in Spokane. They have a HUGE selection of seeds, a lot of which you may not have heard of. They carry their own bulk brand, Burpees, High Mowing, Baker Seeds, Snake River Seeds, Botanical Interests, Irish Eyes and many, many more. Don’t miss their cat, give him a scratch.