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We have had a lot of rain and a couple of the straw bales are bowing out in the middle. I know the best practice is to have all bales faced the long way going down my slight incline, but I wanted easy access to the bales. I shored them up with some boards and all is well.  The tomatoes are growing nicely and all the plants are setting fruit. 
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I am pleasantly surprised how easy it is to keep the straw bales watered. The plants are growing very well. This first shot was taken on May 25.  The photo below was taken June 3. The tomatoes are really taking off and beginning to flower.  I can almost hear the plants growing as I admire my garden. This shot was taken June 13.  The chard is very happy growing in the straw bales. Weeding is super easy, any small seeds that blew in pull right out.  The zucchini is setting flower buds. This is the first year I have grown zucchini and yellow summer squash.  Mushrooms sprout in the straw bales every time it rains. This means the bales are composting and sending nutrients into my plants. By evening the mushrooms have wilted and disappear by the next day.    Look at the fabulous fun trellises I found at Lowes! I like the tomato towers I have from Gardener's Supply and added these for additional support. The debate about pinching or not for the best tomato harvest goes round and round. After two years of pinching, I have decided to not pinch this year and let the suckers grow, thus introducing the need for more support. Supposedly, pinching leads to taller tomato plants with larger fruit and not pinching leads to wider plants with smaller fruits, but with my short growing season here in Minneapolis more tomatoes seems like the better idea. We all know you can not trust everything you read on the internet and I now believe the idea of pinching is for other growing zones and bad advice for me. I added a Miracle Grow Soaker System, purchased locally for about $30.00. The reviews had some complaints about leaks due to too strong of water pressure, but mine is attached to a hose fitting with a flow control and a timer. I have the pressure on super low and can soak the bales in about 20 minutes.   I planted Swiss Chard and covered it with bird netting to keep out the bunnies!  After several years of mushy, tasteless tomatoes and watching my neighbor have success with straw bale gardening, I sold my grow boxes and bought some straw. I learned that my tomatoes probably suffered from too much water as the grow boxes kept the soil soggy. Joel Karsten, a fellow gardener right here in a suburb of Minneapolis, wrote a popular book explaining the process of straw bale gardening. I bought the bales in October of 2015. The old farmer dude who loaded them into my vehicle asked what I was going to do with the bales. He laughed when I explained my plan and commented that "yes, all the best weeds grow in the straw piles." I set up the bales, following the instructions of the cut side up, not the folded end, and put stakes on the ends to secure them in place. I put paper bags under the bales to provide a biodegradable barrier from soil pathogens. There they sat all winter long.    Starting in late April, I followed the instructions in the book to condition the bales and jump-start the composting process. I bought regular lawn fertilizer and watered daily according to Joel's instructions. I have to say, my bales never got hot, but I also wasn't using warm water as recommended. I sprinkled about 1 inch of potting soil on the bales to prep for my planting. I bought my tomato plants on May 9, but kept them in my porch due to frosts through the week. When the weather finally warmed on May 16, I put the tomatoes outside during the day and brought them into the garage at night. The overnight temperatures were consistently around 60 degrees by May 20th and the tomatoes were ready to plant!  Betterboy Tomato 5-22-16  Chocolate Sprinkles Tomato 5-22-16  Sungold Tomato 5-22-16  Patio Tomato 5-22-16
 Turnips, sweet potato, carrot and red potato The red and yellow turnips looked pretty and I decided they would add interest to the yams (sweet potatoes) carrots, and red potatoes in my roast chicken dinner. My trusty Betty Crocker cookbook gave me advice on how to cook them. I admit, I hesitated after a Google search revealed that turnips are a love-it or hate-it type of vegetable, but I forged ahead with determination to try something new.
Turnips have a long history as a food. The earliest records show turnips cultivated in Europe by 2000 BC. The Greeks and Romans grew turnips and they became a staple food in the Middle Ages and beyond. Turnips store energy as sugar like carrots and beets, compared to root vegetables like potatoes, cassava and taro, which store their energy as starch. Starchy vegetables only become digestible after cooking, while vegetables that store their energy as sugar can be eaten raw. The potato originated in Peru and first arrived in Europe in 1570 after the Spanish Conquistadors invaded the Americas. Potatoes were considered a peasant food so they shipped them back to Spain to feed inmates. It was not until the 1780’s that Ireland and France accepted potatoes over their native turnips. Meanwhile, the European turnip traveled across the Atlantic and arrived in Quebec, Canada, in 1541, and Virginia, USA, in 1609. During this continental exchange of root vegetables, England’s Charles Townshend became known as “Turnip Townshend” after he introduced a novel four-crop agricultural rotation system in 1730. He proved turnips made an easy to grow and store animal fodder and their rotation replaced the previous method of leaving a field lying fallow in year three. There is a distinctively pungent radish scent while peeling young raw turnips. A nibble of a raw slice reminded me of carrot, but slightly less sweet; perfect for grating into a salad or slaw or serving on a crudités platter with dip. Turnips provide an excellent alternative to potatoes for people on a low carb diet: compare a medium turnip with eight carbs to a medium red potato with 34 carbs. Turnips are in the cabbage family; their distinctive taste appeals best to those who appreciate stronger flavors. They pair well with herbs, sauces and glazes. Use them in soups or stews or cook and mash turnips with potatoes to reduce the carbs. Try out my roasted root vegetable recipe with turnips here. Enjoy! Copyright kittycooks, January 14, 2011 19 degrees References: PracticallyEdible.com Indepthinfo.com Nutritiondata.self.com A calliope of sight, sound and aromas spilled from the entrance of the Minneapolis farmer’s market. While the crafts and jewelry rows look much like any fair, five rows of permanent booths inspire culinary delight with fresh-picked fruits, vegetables, flowers and more. Looking for interesting new foods, water chestnuts and amaranth leaves caught my eye. The seller asked her teenage daughter to interpret what to call these unfamiliar vegetables. When asked how to cook the greens, the girl said, “I don’t know, look it up on the Internet!”
Have you ever eaten a fresh water chestnut? About the size of a radish and peeled like a clove of garlic, they are very juicy and sweet, far superior to the canned variety. Amaranth leaves, also called Chinese spinach, are widely eaten around the world. The greens taste much like Swiss chard or spinach and have excellent nutritional value. Check out my recipe for cooked amaranth leaves here. Enjoy! Copyright kittycooks, September 14, 2010 70 degrees |
KittycooksEnjoys life as a dog walker/petsitter, professional naturalist, author, landscape designer, teacher, and artist. Archives
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