This year we have planted some of our starts early. We’re did this because we’re experimenting with growing conditions to see if we can get some early lettuce for one. That is one food plant that we don’t buy from the store.
It’s amazing how quickly seeds will sprout in the sun, now that the sun is stronger at this time of year. Unfortunately, they sprouted faster than I had thought they would and got quite leggy. After several days in the full sun from 9 am to about 5 pm the lettuce plants have thickened up.
We have them on a table that we move from window to window to get the best view of the sun. Our plan was to set up artificial light, but so far we have not done that. The sun seems to be enough. We have east facing in the morning and south facing in the afternoon.
There are several plants that survived the winter, and a few that didn’t. We lost two rosemary plants, the thyme, a pepper and a parsley. I have one pepper left which has aphids, but none have reached maturity because of being squished by my thumb and forefinger and getting regular showers. That’s working very well.
If you compare the picture of the pepper below with the one in the featured image above, it’s clear that there has been quite a bit of change. It’s now blooming. I have hand pollinated it, and now there are small peppers forming. I also pinched a couple of blooms to reduce the number in order to lessen the stress on the plant. As you can see, the leaves are still fairly small.
This week I will be planting our peppers – sweet and hot – for our spring starts sale and to grow for ourselves and for sale. It definitely feels like spring here now.
Two years ago, we had an almost complete garlic crop failure. At the time, we had been selling some and building up the seed so we could have even more to sell. This also happened to many other people including local garlic growers and organic vegetable farmers, although they were not almost wiped out as we were.
All that disappeared in one winter. The cause: very little snow cover.
Not only did the garlic suffer but most of the plants that usually seed themselves also did not come back. We usually had volunteer spinach – a lot of it – and it all died out. Even the dill and cilantro was reduced in numbers.
But the most severe effect was on the garlic.
This year we have a nice patch growing but there will be little if any for sale. Last year we did have some that we made garlic powder from in our homemade dehydrator. That can go a long way but you always need fresh garlic. What extra we will have is already sold to the first people who asked in the spring this year.
If they miss out, it will be first come first serve.
Most of this year’s crop will go to seed for next year.
I was also able to find some of the small garlic “seeds” among the cloves which I planted in a herb bed. They’re doing amazing and should give us some second year bulbs. There are about 20 or so plants. I had TWO second year garlic bulb which I put in another herb bed and both came up.
This is the first time I have followed our garden plants this closely, so I should be able to keep track a bit better what we have.
The most important thing when planting garlic for yourself (which I encourage EVERYONE to do) is buy good seed and plant in the fall. Many people have called us over the years to ask why their garlic didn’t amount to anything. There are two reasons.
ONE: They are buying garlic from the grocery store to use for seed.
Garlic from the store may be treated with something to prevent germination. If it is not, it is still not appropriate to plant because it is not acclimatized to where you are planting.
TWO: They’re planting the seed in the spring.
This does not give the garlic enough time to come up and produce really good heads. They need that early start, especially in continental climates that have cold winters.
So aside from all the garlic troubles of the past, the garlic that we have is doing well and we are on the way to our goal of restocking our seed garlic and having enough to sell.
We were able to harvest and sell some of the garlic scapes from these plants, which were very nice, and I put the rest of them away for ourselves for the winter. I use them in soups, stews and sauces, omelettes. Just about anything really.
This August we will purchase new seed of a variety that is known to the seller. When I purchased the seed for what we have now, I neglected to ask what the name was, so it is just large purple garlic.
I can’t imagine what it would be like to have absolutely NO garlic at all for a year. I don’t and won’t buy from the store unless I know it it local, so hopefully this problem won’t happen again.
Garlic is our most important garden plant.
Our main focus on the village homestead is to reduce consumption of stuff we don’t need. That doesn’t include what we eat though.
We are actually increasing the amount of vegetables, including herbs that we grow ourselves. This means we need more containers for planting, growing medium and trays to put the containers in. We also need more space.
This year we decided it was time to have a greenhouse to support these plants. Since finally starting a business dealing with herbs and garlic, I felt it was now unavoidable to build one.
Ernie drew up a couple of plans and looked in a few books and we designed a greenhouse based on where it will be situated and the materials we had. We wanted to use as much of what we already had as possible.
Using What We Have
Over the years, Ernie has saved old windows that were replaced on the house, all kinds of wood, pieces of siding, nails and screws, and many other things that might come in handy for building. The only things that we were missing for this project were the concrete for the footing (which we didn’t really need), the roofing, which will be purchased fibreglass panels and some miscellaneous pieces of wood like some studs and a piece of plywood.
The door is even the old front door from the house. Nothing goes to waste.
We chose a slanted roof because it would be more efficient for collecting water. The tall side is north facing and has the door but no windows. There will be enough light from the other three sides. Rain water will be collected on the one side or go into the raspberries in the ground around the greenhouse. Water will not collect on the north side where we will be entering.
My plan is to grow certain plants in the greenhouse all summer. These will be the tomatoes that I want to save seeds from in particular (heirloom), and some herbs that need the heat.
Since the building is not completed yet, I will be posting again on the progress and then on how I am filling it up with plants. Ernie figures it should be done over the weekend.
This year as usual, there were many things in our garden that did well. We also had a major failure. This is the pattern that most gardeners find every year. Some things do well and some don’t.
Garlic crop failure
This year we had a major failure of garlic. When we asked around, almost everyone in our area did too, except one person. That person had mulched her garlic with straw the fall before. Last winter had very little snow cover and most of the garlic seed rotted in the ground. We ended up with only 150 cloves to plant for next year, and now we have to start all over again to produce for garlic sales.
The year of the pepper
On the good side, it was the year for pepper. Hot days and nights with a lot of rain. We used peppers houses on half of the plants, but near the end of the summer the peppers that were not under the huts caught up to the covered ones and ended up being as productive.
Lots of everything else
All other vegetables did pretty well. We are even waiting on Brussels Sprouts which we have never had any luck with, but have already put away 2 ice cream pails of them. Tomatoes we unbelievable, again due to warm nights and lots of rain. We actually are having to give some away as they ripen because we have no more room in the freezer, and already have 50 large canning jars put away.
Every year I try to save Coriander seeds to dry and crush instead of buying the spice from the store. Every year I have to watch carefully so that I don’t pick them too late. Many of the seeds will have white mould on them which I will not use. I also dry basil and oregano. The screen shown below is what I use to dry the leaves. it is an old window screen. Simple but effective.
Horseradish really speads
Ernie removed and harvest one of the horseradish plants. There were three and we didn’t realize how fast they spread – or how they spread. When he dug the plant up, it was easy to see how the roots go underground kind of like poplar trees. New plants grow from the long underground roots. We gave some away and kept some.
And finally tonight we used what was left of the apple-crabs and made a small amount of jelly. It turned out amazingly clear. Have yet to taste it.
Happy Fall Harvest!
We finally got around to planting our vegetables. We grow all of our own vegetables each year. This year we are going a bit crazy and so far have 9 trays. That may not sound like much to some, but with restricted space indoors it really is a lot. We are especially proud of our beer bottle seedling waterer that my mother-in-law made decades ago. I think the bottle has been replaced, but the cap on it has just enough small holes to water the tiny plants carefully. It works great and was free.
The trays sit on he dining room table in front of the window and on a smaller, old coffee table that we only bring in for this purpose.
Naturally, we had to buy potting soil but one day I hope to make my own. Hopefully everything grows well this year.
We have onions that we can keep all winter and sometimes into the summer. They are extremely hardy and VERY strong tasting. I planted one sprouting onion in an old honey container (you don’t need anything fancy) after letting it sit in a container of water and paper so that it won’t sit right in the water. This is actually a test because I have never done this before and I would like to start producing some of our own fresh vegetables in the winter. This seemed like that most natural thing to start with.
So far so good.