Gardening – Page 5

FERTILIZER GIVEAWAY

May 10, 2023/2 Comments/in Gardening/by Lee Reich

Edemame

Most Needed Food

A laundry list of things to pick up at the local garden center or hardware store this time of year likely includes fertilizer. It’s ironic that nitrogen is the fertilizer element generally needed most, yet the air contains about eighty percent nitrogen — 35,000 tons of it over every acre. The problem is like that of someone lost at sea; most plants can’t absorb nitrogen from the air.

A fortunate partnership has evolve between certain bacteria and plants that lets plants grab onto some of that airborne goodness.

Beans, Beans, They’re Good for Your . . . Garden

Most familiar among these partnerships is that of legumes and rhizobia bacteria. Legumes include garden plants like peas, beans,

Edamame, shelled

and lupines, in addition to field plants like clover and vetch, and trees like honeylocust, black locust, and golden chain tree. In order to use atmospheric nitrogen, legumes must be infected with special strains of bacteria.

You can make sure your peas and beans are infected with the right bacteria by buying a legume inoculant when you buy your pea and bean seeds. This black powder (the bacteria comes mixed in dry peat) is applied either by shaking it with moistened seeds before sowing, or dusting it directly over seeds in the furrow. Read more

GARDENING LUNACY

May 3, 2023/4 Comments/in Gardening/by Lee Reich

Lunar Influences

For no apparent reason, my seedlings sometimes take longer than usual to poke up through the soil. Or one day’s transplants get off to a rousing start right after planting, while another day’s transplants sulk for a while before they grow. Fickle plants, or is the problem perhaps with the moon?

Some gardeners believe that the phases of the moon dictate the best times for gardening. No one has told me that my garden will be a flop if I ignore the moon, but paying attention to it as I go about my gardening activities will “take advantage of the impetus provided by nature” (as one moon-gardener has stated). Old-time gardeners used to say, “Plant potatoes by the dark of the moon.”

The Details

For some moon-gardeners, instructions are more refined, taking into consideration the sign of the zodiac along with the phase of the moon. Planting is not the only activity covered. Read more

MARCH OF THE LETTUCES

April 12, 2023/0 Comments/in Gardening/by Lee Reich

A Pinch Every Now and Then

Deb is always impressed at the almost nonstop march of home grown lettuce that makes its way into our kitchen and then to salads and sandwiches each year. Not just a leaf here and there, or even the paltry amount in “side” salads served up in restaurants. No, I’m talking about day upon day lots of lettuce, often even whole heads — even here in zone 5.

The key to this abundance is sowing seeds every couple of weeks or so. Not right out in the garden, but in seed flats; mine are four inches wide by six inches long and a couple of inches deep. After filling a flat with potting soil, onto the soil I press down a four by six inch board to which I’ve glued four dowels, each four inches long and Read more

YOU NEED A PITCHFORK IN YOUR QUIVER

March 15, 2023/6 Comments/in Gardening/by Lee Reich

The Choice is Yours

Plants occasionally need fertilizer and when they do, you can choose between using either an organic fertilizer or a synthetic (aka chemical) fertilizer. Organic fertilizers are derived from natural sources such as ground rocks, animal byproducts and manures, and plants or parts of plants. Synthetic fertilizers, in contrast, are factory made.

“Fertilized” beds in autumn

Most of the nutrition plants get from the ground is from nutrient ions (an atom or a group of atoms with an electric charge). For instance, calcium enters the root as Ca⁺⁺; the two pluses are the result of the once neutral calcium atom losing two electrons. Whether a fertilizer is organic or synthetic, the form the plant eventually sees as food is an ion. People sometimes use this as a argument that it doesn’t matter to the plant whether its food source is organic or synthetic. But . . . Read more

TREES AND SHRUBS AND VINES, OH NO!

February 15, 2023/16 Comments/in Gardening/by Lee Reich

Plant Dreams

You’d think that after living in the same place for over 35 years and every year planting new trees and shrubs, that there would be nothing new for me to plant this year. Or, at least, no where to plant them. Well, t’ain’t so!

I’m now trying to wrap up getting anything I need in terms of plants or seeds for this growing season. Let’s see: Did I succumb to any of the enticements for new and wondrous plants mentioned online and in the slew of gardening magazines and nursery catalogues that appear almost daily in my mailbox?

Lady of Shallot rose

David Austin roses, which have the pastel blooms and blowsy form of yesteryear’s roses, and the pest-resistance of present-year roses, are always a draw. But I have quite a few of them; do I have room for or need more of them? It’s cold here (or used to be), so I choose for beauty and hardiness, and, for an added attraction, fragrance. Among my favorites are Lady of Shallot, Dame Judy Dench, Golden Celebration, and LD Braithewaite. Read more

REVEALED

January 25, 2023/0 Comments/in Gardening/by Lee Reich

Only for Gray-Haired Ladies?

I’m coming out. Today. Let me explain.

Decades ago, when just starting getting my hands in the dirt, I — perhaps other people, perhaps it was even true — thought it was only gray-haired ladies who grew African violets. As it turns out, a number of years after I had started gardening, I was offered an African violet plant (by a gray-haired lady). Back then, before I had accumulated too many plants, I was less discriminating than I am these days. I accepted.

I figured I could provide the special conditions African violets demand, according to what I read in numerous publications. “Proper watering and soil moisture is critical to your success,” I was told by one publication. I could provide the needed consistently moist soil with a potting mix especially rich in peat, compost, or some other organic material. I could monitor the plants thirst by lifting the pot to feel its weight or by periodic probing its soil with my electronic moisture meter. I could of course be careful to avoid leaf spotting by not spilling any water, especially cold water, on the leaves. Watering from below would do the trick, with periodic leaching from above to prevent buildup of salts. They also like high humidity.

Other requirements of African violets that were and are stated are temperatures 70-90 degrees (F) by day and 65-70 degrees at night. I was also admonished to keep an eye out for pests, including aphids, cyclamen mites, and mealybugs, and symptoms of disease. Root rot, for example.

Oh, and regular feeding should be administered except when resting (to the plants, not me).

IN WHICH A SMALL GAS MOLECULE HAS A BIG EFFECT

November 9, 2022/0 Comments/in Gardening/by Lee Reich

It’s a Gas

Ethylene is so simple. It’s a gas made up of merely two atoms of carbon and four atoms of hydrogen. Simple gases are generally not the kinds of molecules that make plant hormones which, like human hormones, are generally complex molecules with dramatic effects at extremely low concentrations. Nonetheless, ethylene is a plant hormone. I thought of ethylene as I sunk my teeth into the last garden-fresh peppers of the season a couple of weeks ago. Note that I wrote “fresh,” not “fresh-picked.”

Those peppers were picked week or two before being eaten. I picked any green peppers showing the slightest hints of red, then spread them out on a tray. Many gardeners do this with tomatoes. I like peppers a lot more than tomatoes so only occasionally try to prolonging the season of fresh tomatoes. Peppers, ripening indoors

It’s ethylene that’s responsible for the transformations from unripe to ripe. Ethylene is produced naturally in ripening fruits, and its very presence — even at concentrations as low as 0.001 percent — stimulates, in turn, further ripening. The ethylene given off by ripe apples can be used to hurry along ripening of peppers or tomatoes, by placing an apple in a closed bag with them.
Ethylene structure
If the fruits are left too long in the bag, ethylene will stimulate ripening which will stimulate more ethylene which will stimulate even more ripening which will stimulate more ethylene which will stimulate still more ripening, ad infinitum, until what is left is a bag of mushy, rotten fruit. Apples can do this to each other, so one rotten apple really can spoil a whole barrel of them.

MY NEW BOOK IS OUT!!

November 1, 2022/2 Comments/in Gardening/by Lee Reich

My newly published Fruit: From the USDA Pomological Watercolor Collection (Abbeville Press, 2022), now available here as well as from the usual sources, is a fusion of art, science and history in a 4.4” x 4.7” hardcover volume of 288 pages. Tiny Folio book cover The pocket-sized folio is like a miniature coffee table book, a celebration of fruit-growing in an earlier America with a wealth of historical context and scientific information. The first half of the book is devoted to a range of apple varieties, many with unfamiliar and quaint names; most of these cultivars now lost to time. Subsequent chapters cover pears and other pomes, stone fruits, citrus, berries and miscellaneous fruits such as avocados, pomegranates, persimmons and nuts.

Here are some details:

Between 1886 and 1942, the US Department of Agriculture employed a total of 20 artists, mostly women, to paint watercolors of various fruit varieties. The seventy-five hundred luscious watercolors were used for educational and promotional purposes. And they are beautiful.

I selected 250 of the watercolors for their beauty, historical interest, and/or quaintness, and compiled them into this tiny folio. Would you reach for a Peasgood Nonesuch or Peck’s Pleasant apple, a Neva Myss peach, or (dare one say it?) a Nun’s Thigh pear from a supermarket shelf?

A DIFFICULT NUT TO GET TO, BUT WORTH IT (IMHO)

October 26, 2022/10 Comments/in Fruit, Gardening/by Lee Reich

Free Eats, and Delicious

After last year’s bumper crop of black walnuts, filberts, and acorns, I didn’t expect much this year, nutwise. As I looked up into the few black walnut trees bordering the farmden, my low expectations seemed justified. In desperation of securing my annual supply of black walnuts, I gave a shoutout to the local community for black walnuts. I got good feedback — of trees, trees that, as the nut season approached, proved to be barren.

Then, a couple of weeks ago, I noticed a few black walnuts on the ground beneath a couple of my favorite trees right here. A few days later, the ground was littered with nuts, perhaps not as much as in previous years, but still plenty. So it was time to get to work (details a few paragraphs ahead).

Too many people have never tasted a black walnut. That’s too bad. The nuts are distinctively delicious (if you like them). I much prefer them to English walnuts, the nut usually referred to when anyone says“walnut.” Black walnut trees grow and bear relatively quickly, casting a pleasant dappled shade beneath their limbs. Just don’t plant one or allow one to grow where tennis ball size fruits littering the ground each fall would be objectionable.

Black walnut trees are abundant over much of central and eastern North America. The nuts are free for the picking, and usually yield more than enough to satisfy humans and squirrels alike. Many a homeowner who’d like to get rid of the nuts strewn over their front lawn will let you come and pick them up. A homeowner once even gathered them up for me!

AN AUTUMN VEGETABLE FROM FRANCE, FROM BELGIUM, OR IS IT BATAVIA?

October 6, 2022/7 Comments/in Gardening, Vegetables/by Lee Reich

Saying It is Easy; Naming It, Not so Easy

Pinch your nose with your fingers and say “on.” Follow that with a long, drawn out, “d-e-e-e-e-v,” your mouth in a smile to get emphasis on the e’s. Endive. I once considered endive to be lackluster in flavor, so needed to be offset with this highfalutin pronunciation. After many years of growing endive, I’ve come to recognize a more distinct flavor, nutty and just slightly bitter.

Endive, frisee & escarole

(This is the first time I’ve used “nutty” to describe a flavor, having recently figured out what it means. Nut-like. Duh. Hints of nuttiness are found in the flavors of many foods, including seeds, wines, beans oils, cheeses, fish, and, of course, almonds, hazelnuts, and other actual nuts. Since writing the above description of endive flavor, I learned that others have also described its flavor as nutty. QED)