The Season Begins

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One More Thing? Ha!

I have one more important task to do before planting any vegetables this spring, and that is the annual mapping out of the garden, something I generally put off as long as possible.

In theory, mapping out my garden should be easy. I “rotate” what I plant in each bed so that no vegetable, or any of its relatives, grows in a given bed more frequently than every 3 years. Garden planning on paperIn practice, I mostly pay attention to rotation of plants most susceptible to diseases, which are cabbage and its kin (all in the Brassicaceae), cucumber and its kin (Cucurbitaceae), tomato and its kin (Solanaceae), beans and peas (Fabaceae), and corn (sweet or pop, in the Gramineae).

Crop rotation prevents buildup of disease pests that overwinter in the ground; removing host plants eventually starves them out. (Insect pest are more mobile, so crop rotation has less impact except in very large plantings.) So one year a bed might be home to cucumbers, melons or squashes. The next year that bed might host cabbage, broccoli, kale, Brussels sprouts, or cauliflower. Then tomatoes, peppers, potatoes, or eggplants. And finally, the fourth year, back to cucumbers. Simple enough.

It would also be nice to rotate carrots and other root vegetables with leafy vegetables, such as lettuce, and fruiting vegetables, such as tomatoes. My garden's bedsRoot, leafy, and fruiting vegetables have somewhat different nutrient needs, so in the ideal garden these crops are rotated to make best use of soil nutrients.

And I do like to get the most out of my garden and confuse potential insect pests by grouping different kinds of plants within a bed.

Are you beginning to understand why I put off committing my garden plan to paper each spring?

Pea Problem(s)

Peas present one more wrinkle in my vegetable garden planning. A few years ago they stopped bearing well, collapsing with yellowing foliage not long after they bore their first pods.

Further investigation has narrowed the problem to – probably – one of two diseases: fusarium or aphanomyces. Both, unfortunately, are long-lived in the soil so that a 3 year rotation does nothing to keep them in check.

Fortunately, I have two vegetable gardens. So, for the past few years I have banned peas from my north garden, planting them only in my south garden, in which they do get rotated. After a few more years, I’ll move the pea show to my north garden and leave my south garden pea-less. I’ve also been planting the varieties Green Arrow and Little Marvel, both of which are resistant to fusarium, at least.

Unfortunately, the problem is more likely aphanomyces, for which resistant varieties do not exist. Aphanomyces is a water mold, so thrives under wet conditions. So my tack will also be to keep any peas planted in my vegetable garden on the dry side, not even turning on the drip irrigation in those beds.

I’ll also be checking the plants more closely for symptoms. Plants infected by fusarium have a red discoloration to their roots. Fusarium-infected pea rootsPlants infected by aphanomyces have fewer branch roots and what roots there are lack the plump, white appearance of healthy roots.Pea roots with aphanomycesPea roots with aphanomyces

Pea Solution?

I’m also testing out root drenches with compost tea for my peas.

Yes, yes, I know I have dissed compost tea in the past. Mostly, its benefits, if any, have been overstated. But compost microbes have more chance of surviving in the dark, moist, nutrient-rich environment of the soil than on a leaf, where the stuff is often sprayed. I’m drenching the soil with the tea, not just giving the surface a spray, as usually recommended, so a lot more bacteria, fungi and friends are finding their way down there.

I see no reason (and research does not support) of going to the trouble of making the usual compost tea, which is aerated and might be fortified with such things as molasses. Compost tea, quick mixMy tea is nothing more than the liquid strained from compost soaked in water, then applied with a watering can at the base of the pea plants.

I’ve done this for a couple of seasons but have nothing definite to report yet. The hard part is sacrificing a bed as a control. Perhaps this year.

A Farmdener, That’s Me

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A New Word is Introduced

I’d like to introduce the words farmden and farmdener into the English language. I wonder if there are any other farmdeners out there.

What is a farmden? It’s more than a garden, less than a farm. That’s my definition, but it also could be described as a site with more plants and/or land than one person can care for sanely. A gardener and garden gone wild, out of control.Farmden, aerial view

You might sense that I speak from personal experience. I am. My garden started innocently enough: A 30 by 40 foot patch of vegetables, a few apple trees, some flowers, and lawn. That was decades years ago, and in the intervening period, the lawn has grown smaller, the vegetable garden has doubled in size, and the fruit plantings have gone over the top.

Originally, I had less than acreage – 72 hundredths of an acre to be exact. But over the course of 15 years, I did manage to put my fingers onto almost every square foot of that non-acre. Squeezed into that area were 40 varieties of gooseberries, a dozen varieties of apples, a half dozen varieties of grapes, red currants, white currants, black currants, raspberries, mulberries: you get the picture. All that, in addition to my vegetables, flowers, and some shrubbery. But I was still not a farmdener, and my property was not a farmden.

Evolution of My Farmden

The transition from garden to farmden occurred with the purchase of a fertile acre-and-a-half field bordering the south boundary of my property.

With that purchase, I expanded my plantings, rationalizing that because I write about gardening (for magazines, for Associated Press, and for this blog) and host workshops here, I should test and grow a lot of what I write and talk about. So instead of 2 hardy kiwifruit vines such as any normal gardener might grow, I planted 20 vines of a few species and varieties. Instead of 2 pawpaw trees, à la normal gardener, I planted 20 pawpaw trees of  few varieties.

Pawpaws, blackcurrants, and hardy kiwis

Pawpaws, blackcurrants, and hardy kiwis

And how about another dozen apple trees? And chestnuts, filberts, pine nuts (Pinus koreansis is hardy here in New York’s Hudson Valley). Again, you get the picture.

But no, I wasn’t finished. There was always one more plant needing a home, one more piece of ground hungry for a plant. Why not create another vegetable garden; after all, I had just gotten married, and that made another mouth to feed. Why buy vegetables when you have enough land to grow them?Vegetable garden And what about winter? A greenhouse full of salad and cooking greens solved that problem, in addition to providing figs in summer and early and late season cucumbers.

Greenhouse fig

I like crown imperial (Fritillaria imperialis) flowers and learned the quirks of propagating them – pack pieces of bulb scales in moist potting soil and subject them to a few months of warm temperatures, then a few weeks of cool temperatures, pot up, plant out. Soon I had not a crown imperial or two such as you might find in most gardens, but dozens of them, and more still coming on.Crown imperial

You might imagine that, despite my plantings, my lawn still grew bigger with that increased acreage. Not so. Most of the acre and a half, except what was devoted to new plantings, became a hayfield that I mowed and helped feed my compost pile. A bit of rationality prompted me to graduate from scything to a small farm tractor for brush hogging that field. (Tennis elbow, the result of excessive scything, also helped with that decision. But I still use the scythe, a high quality Austrian style scythe, to mow parts of the field.)

Present and Future

What I now had – and have – is a farmden. And I am a farmdener. A farmden is not something from which you can earn a living, although I have sold some excess pawpaws, American persimmons, and hardy kiwifruits, mostly for test marketing in my efforts to see whether these fruits are worth promoting for small farms. (They are; flavor sells.)

And my farmden is a great venue for workshops, as long as I point out that participants should pay attention to my plants, not the number of them, because my property is obviously the handiwork of a crazed gardener (or a sane farmdener?). “Don’t try this at home,” I tell participants right off the bat.Farmden view

I do occasionally still garden. Right next to my terrace is a bed with tree peonies, potentiillas, clove currants, and Signet marigolds, all well-contained by the bricks of the terrace on one side and a low, moss-covered hypertufa wall on the other side. The bed is close to the house and the bed is small. Yesterday I noticed weeds starting to overstep their limit in the bed. I crouched down, started at one side of the bed, and gave it a thorough weeding, literally getting my hands on every square inch of soil. It was fun and it was quick.

Most of my time, though, is spent farmdening. It’s very satisfying, even if it does get crazy sometimes, and it yields a cornucopia of very tasty and healthful fruits and vegetables, many of them planted with an eye to beauty as well as function.

I have vowed not to plant anything more in the hayfield, in large part because it’s so pretty, the soft violet hue from midsummer’s monarda flowers grading over into a golden glow from late summer’s goldenrods. I also promised my daughter, when she was young and enthralled with Laura Ingalls Wilder, that we would leave most of the field as “prairie.” (Now over 30 years old, my daughter no longer yearns for prairies, but I’m keeping my promise.)South field

I have taken some of the edge off the transition from gardening to farmdening with some help here on the farmden from an occasional helper. Still, I am planning to keep the “den” in farmden.

Volunteers and Clementine Boxes

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Celery Volunteers for Me

I’m always on the lookout for volunteers in my garden, whether they’re people, fungi, plants, or any other organisms. The relationship is usually symbiotic. Human volunteers gain some knowledge and experience; I get some help in my ever-growing farmden. Fungal volunteers work with my plants, drinking in some of the sugars and other goodies plants produce. In return, the fungi protect plants agains certain pests and, in the case of mycorrhizal fungi, fungal threads ramifying through the soil act like extensions of plants’ roots so plants can absorb more nutrients.

  But what do plant volunteers get out of our arrangement? Plant volunteers usually arrive in droves so only some can stay. Those that stay get to enjoy especially good growing conditions.

Which brings me to celery. Volunteer celery plantsFor the past few years, I’ve allowed celery in the greenhouse to go to seed each fall. The seeds drop and, within a few months, sprout to furnish plenty of seedlings for early summer celery in the greenhouse and later celery out in the garden. All of which is most welcome because celery seedlings are very slow to germinate and grow. Before celery volunteered around here, I had to sow seeds in early February in seed flats, keep the flats warm and moist until the seeds sprouted, transplant the sprouts into individual cells in another flat, and finally transplant the seedlings, after about 10 weeks of care, out into their permanent homes.

  Robust celery seedlings have sprouted and are now growing in a greenhouse bed and in the paths near near that bed, all without any help at all from me. I just lifted clumps of them, separated the seedlings carefully to minimize root disturbance, and “plugged” them back into the ground 8 inches apart. Pest problems are minimized because their new home is a greenhouse bed where celery hasn’t grown for the past two years.

Seedlings from another clump when into individual cells of the APS Propagator; they’ll go outside into the garden in late April. I pulled a few leaves off all these transplanted seedlings so that they don’t lose too much moisture while waiting for their roots to settle into their new homes and get to work.Pricking out celery seedlings
  A lot of celery volunteers are still standing there in the paths and old celery bed. They are now weeds.

Ventura is the One for Me

Slow germination and growth, along with the need for a very rich and constantly moist soil, make celery more of a challenge to grow than most other vegetables. Which is one reason that I grow it!

  And there’s more. If seedlings are exposed to temperatures that are too cold for too long (55° or less for 10 days or more), the plants bolt, sending up seed stalks instead of growing thick, succulent leaves. Older books also talk about blanching celery, that is, piling soil up around the leaf stalks so they turn pale and tender from lack of sunlight. My celery rarely bolts, and I never blanche it.

  One reason for my success with celery (besides, I hope, a greenish thumb) is the variety I grow: Ventura. This variety doesn’t need blanching and is grow thick crisp stalks with rich, but never harsh.Self-sown Ventura celery
  The best celeries I’ve grown were fairly large volunteers that I moved from the greenhouse path into a greenhouse bed one fall. I covered the plants for a few days to increase humidity while the roots were taking hold. All winter, those plants made the juiciest, longest, tastiest celery stalks ever.

Clementines are for More than Just Eating

Clementines are as tasty as the boxes they come in are useful. I can’t bear to throw those boxes out so have a stack of them waiting to be of use.

One box is home to my seed starting supplies: various dibbles and spatulas for lifting small seedlings to replant into larger flats; various sized pieces of plywood for firming soil in seed flats, some with dowels glued to their bottoms to lay out mini-furrows; tape and marking pens for labeling flats; popsicle sticks, also for labeling.Onion seedlings
  Two other boxes are now being used as seedling flats – for onions and leeks, sown in early February and now well on their way. Each box has 5 mini-furrows in which I sprinkled about 7 fresh onion or leek seeds per inch. The seedlings will grow in those boxes until transplant time, which is a couple of weeks before I’ll be planting out the Ventura celery.

 

Late Winter Sap, Pruning, and Planting

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The Sap is Flowing

In past years, now is when we would always hope to make enough maple syrup to last until the following year at about this time. Maple syrup consumption has dropped dramatically, leaving me with quite a backlog of the stuff. So trees haven’t been tapped for the past few years.Tapping a maple tree

Not that we ever made that much maple syrup. Four tapped trees always produced sufficient sap for a year’s worth of syrup. It had to, because that’s how many spiles (taps) and buckets we own.

Our operation was nothing like what I came upon a couple of weeks ago cross-country skiing in the woods of northern Vermont. All of a sudden tubes had appeared in the pristine, white wilderness. Tubes everywhere! Baby blue plastic tubes, black plastic tubes, interlocking connectors, everything neatly wired into position at chest height and thoughtfully out of the way of any skiers enjoying the woods.

Processing the sap here at home is done quite differently from those commercial operations. Our low-tech approach was to merely add each day’s “catch” from the four buckets to a big stock pot sitting on the woodstove. The woodstove is stoked pretty much continuously this time of year, so the sap was always evaporating, with the added bonus of humidifying the house.Boiling maple sap

I see a few eyebrows going up. Sticky walls and ceiling are what comes to some minds upon the mention of cooking down maple sap indoors. Well, that’s usually myth. Sticky walls and ceiling only result when the sap is in an active boil and bubbles bursting on the surface of the liquid sent little droplets of sugar water into the air and onto walls and ceilings. But until the final stage of our sap-making, the sap was just slowly evaporating. The vapor given off by slowly evaporating, simmering, or boiling a solution of any sugar and water is nothing more than water vapor. That’s why the maple sugar becomes concentrated in the remaining liquid.

In those final stages of concentration, with much reduced liquid volume, the liquid can indeed reach an active boil. The pot of liquid announces that it’s nearing that stage by starting to gurgle like a baby, at which point it needs to be watched closely, mostly so that the syrup doesn’t get too concentrated or burn. The finish point is when the temperature of the liquid reaches about 219 degrees F.

Another Maple, Not So Good

Someone contacted me to say that, “The squirrels were chewing on Norway maple tree last week and sap was seen dripping down,” then went on to ask if that meant it was too late to prune. Perhaps the squirrels were enjoying some of the sweet sap. Yes, you can tap and boil into syrup the sap of all kinds of maples; I’ve tapped and made syrup from silver maple, red maple, boxelder, and, of course, sugar maple.

Getting back the pruning… It’s not at all too late. It’s fine to “dormant” prune any plants up until the time when they unfurl their leaves in spring.

Another good question might be: Why not just cut the Norway maple down to the ground? The trees are invasive and displacing our sugar maples, they have poor fall color, and they create lugubrious shade beneath which grass and much else can’t grow. Mostly, people keep these trees because they are already in place and full grown.

Pea Planting, Almost

Despite snow covering the ground on the ground, I’m still planning to scratch open a furrow and plant peas – the first outdoor planting of the season – on April 1st.

Given the white blanket, which may not be around by the time you read these words, some people might think me crazed for planting peas so soon. Then again, those people who insist on getting their peas in the ground before St. Patrick’s Day might think I’m dragging my heals.Winter scene, N garden

Here are the facts: Peas grow best at cool temperatures, making early sowing a must. The seeds will sprout whenever the soil temperature is above 40 degrees F. But St. Patrick’s Day can’t be the universally best time to sow peas because different places experience different climates on that date. It’s probably too late in Florida, too early in Maine, and just right in Ireland.

So call me a fool if you like, but I’m still planning on an April Fools Day planting for my peas. I’ll wait a few more days if the ground is frozen or covered with snow. Just a few days though, because things move quickly this time of year.Winter scene, looking south

Snowy Skies & Winter Colors

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Snow Outside but Color Inside

A day like this, a gray sky and six inches of fluffy, fresh snow laid gently atop the white already resting on the ground, hardly turns my mind to gardening or plants. Even the greenhouse, usually a cheery horticultural retreat in winter, is dark and cold. Snow on the roof blocks what little light peeks through the gray sky, and the heater doesn’t come alive until the temperature drops to about 37° F.

Carrots from jonnyseeds.com

And then I reach into my mailbox, and out comes summer! Seed and nursery catalogs oozing with photos of fresh carrots, heads of lettuce, juicy peaches, and sunny sunflowers. I’ve already ordered all my seeds, or so I thought until I started thumbing through more catalogs. Offerings in vegetable seeds, in particular, seem to get more interesting each year.

Take carrots, for example. Carrots have long been available in all sort of shapes and sizes. Nowadays, I can also buy seeds for white carrots (White Satin variety), carrots deep purple through and through (Deep Purple variety), and purple carrots with orange centers (Purple Haze variety).

Caulifower is also getting colorful. Its curds no longer need to be only white. The variety Cheddar is the color of orange cheddar cheese. Graffiti is a purple variety, unique among purple cauliflowers for retaining its color after being cooked. Years ago, I used to grow Violet Queen cauliflower, which turns green after being cooked and tastes very good.

I’m not saying that any of these interesting varieties taste better than less flamboyant varieties. Just sayin’ . . . they’re interesting.

Which Hazel?

Besides perusing summer-y seed and nursery catalogs, another antidote for a gray winter day is to get outside and enjoy it. I’m hoping to do that today, to glide through wooded paths on cross-country skiis.

No doubt I will come across plants flaunting winter weather and showing signs of life —even on this gray day. Native witchhazels, the so-called “common witchhazel” (Hamamelis virginiana), ocacionally still are showing off some of their strappy yellow flower petals. Witchhazel in bloomThe flowers don’t exactly jump out at you so you have to get up pretty close to even notice them. Still, they are a sign of plant life in the depths of winter.

Common witchhazel typically begins blooming in September and finishes by December. How seemingly foolish! It’s been hypothesized that they bloom when they do so as not to compete with another species, vernal witchhazel (H. vernalis), where both are native. (This seems an unusual explanation because plant evolution is generally encouraged by cross breeding. That’s why an apple tree, for instance, can’t pollinate itself even though each of its flowers have both male and female parts; it has to cross with pollinate with a genetically different tree to make seeds and fruit.) Vernal witchhazel, at home in the midwest and south, begins blooming in January and might continue until spring.

Even without that competition, not much reproduction is going on with common witchhazel. It has a motley crew of pollinators: tiny wasps, fungus gnats, bees, flies, and winter moths. And even with all those matchmakers, less than 1% of flowers go on to form fruit and make seed. The seeds, 2 per fruit, are shot out of the fruits in autumn. After weevils, caterpillars, wild turkeys, and squirrels have had their fill, only about 15% of those few seeds survive. It’s a wonder that I come upon so many witchhazels in my winter glides and walks.

Looking over plant and garden notes from last year, I see that my cultivated witchhazel, the variety Arnold Promise, bloomed in my front yard in mid-March last year. That variety is a hybrid of Chinese and Japanese species. It blossoms later and its blossoms are much, much showier and more fragrant.

Sow Already?

Sowing onions indoors

Last year, sowing onion seeds

According to my notes, I’m due to plant onion seeds sometime soon. Yes, seeds. Seeds are the only way to be able to choose from the widest selection of onion varieties. Still, seeing witchhazel flowers will not be enough to well up in me an urge to plant anything. Tomorrow will be sunny; that should do it.

Update: Except that I chose the sunny day to go skiing instead. The onion seeds can wait. Growth is so slow early in the season that, come early May, there’s little difference in size among seedlings grown from seed planted now or within the next couple of weeks. 

Dry, Wet, Bad, Good?

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Some Bad

Wow! What a gardening year this has been. Looking back on 2018, it’s been the oddest year ever in terms of weather, insects, and disease.

After starting off the season parched, seemingly ready to go into drought, the weather in July did an about face. The rains began. Average precipitation here in the Northeast is about 4 inches per month. July ended up with about 6 inches, August saw 5 inches, September 8 inches(!), October 5 inches, and November 8 inches(!!).

All that rainfall brought humidity, which might have been responsible for my celeriac plants hardly growing, then rotting.

Celeriac in new home

Celeriac, early in the growing season, before the rains

(Perhaps not, because this was my third growing season of failure with celeriac.) I’m taking this as a celeriac challenge. Perhaps next year I’ll try them in a large tub where I can have more control over soil composition and moisture.

The humidity also had too many figs morph into fuzzy, gray balls as they softened and sweetened.

Tomatoes this year tasted very good, as usual, but yield was way down and too many showed some rotting areas. (In my experience, growing tomatoes under variable soil and weather at various locations around the country, their flavor is mostly a matter of genetics; a good variety tastes good everywhere.) Particularly irking was anthracnose disease, which often isn’t noticeable when fruits are harvested, but quickly shows up as round, sunken areas.

Onions suffered this season. Mostly they were stunted, and I’m not sure why.

Zucchini was a bust because the plants petered out from powdery mildew and vine borers just after midsummer. I usually circumvent these common problems with multiple plantings, starting new zucchini plants in early summer to replace the decrepit ones. I forgot to replant this summer (probably because I don’t like zucchini all that much anyway).

Medlar is an uncommon, very old-fashioned fruit that I’ve grown for many years. Although it’s gotten a bad rap for it’s ugly — to some people — appearance, the flavor is delicious, the soft flesh creamy smooth like apple butter with a similar flavor livened with vinous overtones. Medlar fruit in handUsually the plant is pest-free but a few years ago something, perhaps a fungus, perhaps an insect, started attacking it, leaving the flesh dry and crumbly. I have yet to identify the culprit so that appropriate action can be taken.Medlar pest damage

Some Good

Not that this past growing season was bad. I won the battle against soft scale insects (mealybugs) on my greenhouse figs, although their ecological niche was filled by just-as-bad armored scale insects. A close eye and an occasional spray of Neem oil kept flea beetles at bay from eggplants.

A couple of the same Neem sprays beginning in mid-September may have kept a new pest in the area, Allium leafminer (ALM, Phytomyza gymnostoma) at bay. Last year each of my near perfect-looking leeks revealed a rotted stalk as I lifted them out of the ground.

Allium leafminer

Allium leafminer

Then again, I did plant this past season’s leeks far from where the previous season’s leeks grew. Then again, the ALM flies can fly. Then again, maybe they weren’t here this year; perhaps the weather was not to their liking.

Nice leeks

This past season’s leeks

There was also no sign this past season of the white flies that decimated my kale the previous season.

Spotted wing drosophila (SWD), a species of fruit fly that has invaded the country relatively recently, did mostly ruin autumn ripening yellow and black raspberries. But little damage was suffered by my favorite (and perennially most successful) fruit, blueberries, probably thanks to some experimental traps developed by Peter Jentsch of Cornell University.

SWD trap

SWD trap

Peppers were even more of a success than usual, mostly due to my staking the plants. The only fault of Sweet Italia, my favorite variety for its early ripening, for its flavor, and for its good yields, is that the fruit-laden plants flop over under their own weight. Eventually, the small bamboo stakes I used proved only partially adequate; next year they’ll get the stakes they deserve.

I treated a few beds in spring to a relatively new method for weed control: tarping. Laying a sunlight-blocking tarp down on the ground for a couple of weeks or more in spring warms the soil beneath, stimulating germination of any weed seeds lurking there. The sprouting seeds are disappointed by the incessant darkness. They die. Timing, temperature, sunlight, and duration of tarping all play a role in this techniques effectiveness.

(Tarping is very different from using black plastic mulches. The latter are kept in place all season long, with garden plants growing in holes or slits in the plastic. Soil beneath the plastic can suffer from lack of air or, if not drip irrigated, lack of water. Also, the tarp — mine came from www.billboardtarps.com — can be folded up and re-used for many seasons.)

And finally, we were happy to find some assassin bugs and anchor stink bugs, Stiretrus anchorago, in the garden. Both are beneficial insects — yes even that particular stink bug.

Immature beneficial stink bug

Immature beneficial stink bug

Good Overall

All in all, it was a good season — as always. The secret is to grow many different kinds of plants. No season, no matter what the weather or pests, has ever been bad for all plants.

 

Mystery Solved, and Frigid Dealings

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Mystery Plant: No longer a Mystery

Last week I mentioned my brother’s mystery shrub, which he wanted to prune back heavily. I told him it was okay to do so even though I — and a number of experts I consulted — could not identify the plant.

(Drum roll . . .) The plant has finally been identified, by Mark Brand of the University of Connecticut, as Wilson rhododendron, Rhododendron x laetevirens. I had narrowed it down to R. carolinianum, which is one of the parents of this hybrid, the other being R. ferrigineum.

Wilson rhododendron flower bud

Wilson rhododendron flower bud

My brother’s not noticing flowers on this rhododendron is understandable. It’s a super cold hardy but sparse bloomer that’s grown mostly for its foliage; the pointy leaves don’t droop or curl, but remain perky, even in frigid weather.

Now I can sleep nights.

It was Cold Outside!

Talk about frigid weather: I was surprised at how cold it was on the farmden during my Thanksgiving visit to my bro’ in Rhode Island. The night of Friday, November 23rd, New Paltz weather reported a low of 7° F. Brrrrr. As I’ve mentioned before, I live in a valley. Cold air, which is heavier than warm air, sinks into low spots, bringing the temperature right out in my garden even lower, down to 3° F.

(I knew this even when in Rhode Island, thanks to Sensorpush, a nifty device that transmits minute by minute temperature and humidity conditions to my cell phone from wherever the device is located.)

It’s all about microclimates, which are localized differences from the general climate due to such influences as heat-absorbing masonry walls and paths, which keep temperatures warmer in winter. Or nearby bodies of water, which keep temperatures warmer in winter and cooler in summer. Or differences in elevation, lowering the temperature 6°F for every 1000 feet of elevation, and low lying areas.

Lower temperatures with elevation might seem contradictory to the locally colder temperatures in my garden that night. These colder temperatures occur only when still windless air and a clear sky let any heat the ground has accumulated by day re-radiate back to the heavens. A cloudy night or tree cover would reflect that re-radiated heat back downwards, preventing the cooling. With radiative cooling, air near the ground is coldest, and and warmer air hovers higher up.

Microclimate Adjustment=Fresh Salad Greens

As a gardener, I can play around with microclimate and have it work for me, as evidenced from the fresh endive, winter radishes, lettuce, and turnips just harvested from right out in the garden.

Preparation for that harvest began in late summer with spreading compost in the bed and the sowing of endive seeds. I planted turnip, lettuce, and winter radish seeds in the bed in September.

Back in early October I spaced metal hoops 4 feet apart along the bed, each one spanning from one side to the other of the bed. Later on in October, I covered the hoops with a length of clear plastic, slitted row cover creating a tunnel over the bed. The slits keep the interior of this mini-greenhouse from overheating.Tunnel, clear plastic, vented, closeup

Moving into November, temperatures gradually cooled but still not enough to threaten the covered plants. Between the plants natural cold hardiness and the cover, I figured they were fine into the low 20s. (For more on microclimates and their manipulation, see my new book The Ever Curious Gardener.)

Short days and low hanging sun, coupled with cool temperatures, were not providing conditions for plant growth. But the plants were, by then, fully grown, so no more growth was needed. At that point I laid a cloth cover over the tunnel to keep out further depths of cold. Light became immaterial; I just wanted the plants alive and fresh.Tunnel with covers, Dec, endive revealed

And so they have remained, even after temperatures plummeted to 3°.

Not only are the plants alive and fresh. Cold temperatures have brought out the best in their flavor. The veggies are crisp, sweet, and tangy.Turnip from tunnel

Greenhouse Happenings, Figs and Lettuce and . . .

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Darkness Descending

Plant growth has come screeching (almost) to a halt. Lettuces just sit, hardly growing. No wonder, you are no doubt thinking. It’s getting colder and colder outside. I know that, but I’m writing about lettuces in my greenhouse. The issue isn’t lack of heat. It’s lack of light.Planting greenhouse lettuce

For more evidence that light is the issue, look to good vegetable gardens in southern Europe. In that mild climate, harvest from a well-planned vegetable garden continues year ‘round. But year ‘round harvest there takes planning — lack of light also makes for very slow growth over there in these darkest months. Unprotected plants survive because the winter weather never gets that cold over there. (And cool-season vegetables, such as spinach, radish, and turnips, that we plan for sprig or fall, are what do well in Mediterranean winters.)

My garden here in the Hudson Valley, at about the 42nd parallel, experiences winter day lengths the same as Rome, Italy or the island of Corsica — all on about the same 42nd degree of latitude. If lettuce plants grow slowly in Rome and Corsica, then the slow growth of lettuce in my greenhouse should come as no surprise. But it always does surprise me, and the brakes seem to start getting applied back in October, with full pressure about now.

All this came to the forefront of my attention back in 1992, when I read Eliot Coleman’s excellent book Four-Season Harvest. After highlighting the similar insolation of much of our “northern regions” with much of balmy Europe, he went on to describe various ways of protecting winter vegetable from our winter cold, which would kill most of them. Keeping the plants a bit warmer also gets them growing sooner once days become longer and brighter.

My goal, in the greenhouse, is to get a good share of the plants almost fully grown going into December. With lettuces, I try to plan to have enough of them to fill salad bowls through January and February, after which smaller plants are starting to grow fast enough to fill those bowls.

The 42nd Parallel

The reason Corsica and Rome remain relatively balmy all winter while winters here, with both locations at the 42nd parallel, get so frigid is that Corsica is bathed by the Gulf Stream, that warm mass of air that flows up from the Caribbean and across the Atlantic to wash over western Europe.

The warm touch of the Gulf Stream is lost as you move further east across Europe and into western Asia. Kazakhstan, parts of which also lie at the 42nd parallel, experience average annual temperatures from -60°F to 104°F!! The climate of nearby Turkey, whose north end touches that latitude, is moderated by the Caspian Sea. Moving further east to parts of Inner Mongolia, still within the 42nd parallel, winter temperatures might dip to -90°F.

A Greenhouse is not a Hothouse

If you were to join me in my greenhouse today, don’t forget your hat and gloves. The greenhouse is heated, but only minimally, enough to keep the temperature from falling below 37°F. That temperature provides a nice balance between energy use and reasonable year ‘round harvest. (Expotentially more energy is needed for incrementally increasing temperatures.)

Today is rainy and very cool, but not cool enough to kick on the greenhouse heater. So it’s pretty much the same temperature inside the greenhouse as outside the greenhouse — in the 40s. Most of what’s growing — kale, celery, mâche, claytonia, Swiss chard, mustard greens, parsley, and arugula — do fine with these conditions.

Leafy vegetables require less energy (i.e. sunlight) than do fruiting vegetables, so the low light is also fine to keep them happy even if only slowly growing, just as they would be planted (outdoors) in a garden in Corsica or Rome.

That’s also home to my baby, hardy cyclamens (about which I recently wrote), in a seed flat, until they decide to lose their leaves and go dormant. And two cardoon plants, also native to Mediterranean regions.

One Mediterranean plant that is very unhappy this year, even in the greenhouse, is fig. Figs are still ripening but, with the high humidity and low light, each is soon covered with fuzzy, gray mold. Figs rotting in greenhouseSplitting figRoots of Rabbi Samuel fig, near the endwall, spread under the wall and outside the greenhouse, soaking up so much water that the figs split before ripening. Yet, a few fig fruits escape both afflictions and ripen to juicy sweetness.

I wonder if fig gardeners in the Mediterranean share my fig problems.Eating a fig

Happy “Nose Twist,” Sad Tomatoes

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Nasturtium In Its Element

It’s nice to see that at least someone or thing enjoys the current cool, wet weather. My eight ducks, for instance. As I open the door to “duckingham palace,” each duck pads out onto the slurpy ground as happy as a lark (a lark on a sunny day, I assume). DucksAlso enjoying this awful weather are the oat cover crops that I’ve sown in some of my vegetable beds. The oats are especially lush and green, as is your and my lawn grass. The same goes for beds I recently planted with lettuce, radishes, arugula, turnips and other cool weather vegetables.

Nasturtium flowers, which I planted back in May, went hardly noticed all season long. But now they are lush, their red flowers boldly staring out against the background of their round disks of bluish green leaves.

The plants’ present prominence comes, first, from the weather. Native from the cool highlands of Mexico down into Chile and Argentina, the plants feel right at home, and show it with their luxuriant growth, when I’m beginning to feel chilly. They also have come into prominence because some of their neighboring plants — marigolds, cucumbers, and tomatoes, for example — are waning.

Nasturtium offers a lot of bang for the buck, so for many years, each May, I’ve dropped the seeds into holes I poke into the ground. Mostly I plant them near my garden gates but also, some years, along the wide, main path at the head of each of the vegetable beds. The latter planting was an emulation of painter Claude Monet’s well-known nasturtium plantings that softened the wide path beneath his long arbor. The plant isn’t really a climber, but may be called a clamberer; that’s how it makes its way partway up nearby gates and wire fences.Nasturtiums on post

Nasturtium seeds germinate readily once the soil warms sufficiently and then are care-free all summer long. The large size of the seeds and their quick germination make them fun for children to plant and watch.

Sometimes the plants are so care-free as to need some discipline. The ones I planted along my path required pruning to keep them from meeting in the middle and obliterating the path.

Nasturtium offers more than just beauty. All parts of the plant are edible. The leaves add a pungent pizazz to a sandwich, the flowers add pizazz and eye appeal to a salad. The immature seeds can be pickled as stand-ins for capers. One nasturtium species, called mashua in some parts of the world, is a perennial producing edible tubers. This one is an actual climber rather than a clamberer.

And Now, for Nose Twist

Nasturtium got its common name because of its similarity in taste to watercress, which is botanically Nasturtium officiale. The word “nasturtium” comes from the Latin words nasus, meaning “nose,” and torqueum, meaning “twist,” which is what the peppery flavor of watercress or nasturtium does.

Despite one plant sharing its common name with the botanical name of the other, nasturtium and watercress are not in the same family. They do, however, share certain flavor profiles (which is why both are nose twisters). So much so that the cabbage white butterfly will feed on nasturtium as well as its namesake, cabbage. But not with great enthusiasm. The caterpillar phase of the cabbage white butterfly will only feed on nasturtium if it did so from birth; try feeding it to the second or third instar of this insect, and it would rather starve, literally!

The genus for nasturtium is Tropaeolum, the “trop” part related to the word “trophy.” Founder of plant taxonomy, Carl von Linnaeus, assigned this name because the clambering flowers and leaves reminded him of the helmets and shields of the vanquished which were draped on tree branches following battles in his day.

Tomatoes Exit

In contrast to the nasturtiums, my tomato plants are not at all happy with the weather now — or for much of this summer. Humid conditions have fostered diseases, the usual leaf spotting diseases (early blight, late blight, and septoria leaf spot) as well as anthracnose.Diseased tomatoes

Anthracnose is particularly vexing because apparently sound tomatoes develop the sunken, rotting lesions from this disease after only a day or so on the kitchen counter.

A thorough cleanup of all tomato leaves, stems, and fruits, covering the ground with compost, and moving tomato plantings to new locations should help limit disease next year. Also, wearing red shoes and clicking my heals together three times before planting might help.

The passing of tomatoes isn’t all that bad because they don’t taste that good in this weather. And we do have a reasonable amount broadcasting their richness through the sparkling clear glass of canning jars.

Making My Bed(s); The “Best” Tomato

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Buckwheat Beds

About a month ago the greenhouse was looking messy as oxalis, grasses, chickweed, and other weeds were starting to carpet the mostly bare ground.  An unacceptable situation, considering that a month hence — now — I would need the space for planting in preparation for fall and winter.

The first step back in August was, obviously, to clear away the weeds, pulling almost each and every one out, roots and all. As long as weeds aren’t too overgrown or too abundant, the job is pleasantly satisfying. Moist soil also helps.

Pulling out weeds differs from the usual approach of preparing the soil by tilling it to discombobulate and bury weeds. I avoid tillage because it exposes buried weed seeds to light, which is just what new weeds need to germinate and grow. Tillage also burns up valuable humus and discombobulates not only the soil, but also resident fungi, earthworms, and other beneficial organisms.

I wasn’t ready to plant anything in some of those greenhouse beds a month ago, yet I hate to look at bare soil. (Mother Nature is equally repulsed by bare soil; she clothes it with weeds.) So I planted buckwheat, sprinkling the seeds thickly over the beds.Buckwheat sprouting in greenhouse Buckwheat provides a quick and temporary cover of the bare ground. Sprinkling it with water assured its getting off to a quick start.

Finally, I covered the ground with an inch-thick layer of compost. That amount of compost will nourish whatever’s growing in the beds for a whole year. It also provides cover to hold moisture around the buckwheat.

Only a few days later, buckwheat sprouts were already peeking up through the compost blanket. They went on to grow quickly in the heat of the season. Aboveground the dense foliage was, I hoped, doing its job of shading out any new weeds trying sprout, something for which buckwheat is famous. Buckwheat growing in greenhouseBelow ground, the roots were latching onto nutrients that might otherwise leach away, bringing them up into the roots, stems, and leaves.

By the first week in September, buckwheat stems were flopping down onto the ground. Anyway, it was time to remove them to make way for planting the greenhouse. I was anxious to see what kind of new weed growth, if any, presented itself beneath the buckwheat.

The goal was to remove the buckwheat without disrupting the soil. My fingers easily raked off the tops which detached themselves from the roots that were left intact in the soil.

Buckwheat lived up to its reputation: I could hardly find a weed anywhere!

Oat Beds

Outdoor beds in the vegetable garden have been receiving similar treatment, with some wrinkles. Those beds that are finished for the season, not needed for autumn harvest, get cover crops of oats rather than buckwheat. Buckwheat doesn’t like cool weather and is killed by the slightest frost.

The advantage of oats over buckwheat is that oats enjoy cool weather, growing lush and green, and even tolerate quite a bit of cold weather. Oat cover crop sproutingSo any bed no longer needed for autumn vegetables and cleared before about the end of September gets oats (and compost). After the end of September, short days don’t provide enough light for the oats to grow enough to warrant planting.

One benefit of oats, buckwheat, and any other cover crop is that they keep up appearances. Oat cover cropWhile I have great respect for soil, it’s not pretty to look at — and being bared isn’t good for the soil or the plants growing in it. I’d much rather look at a uniform, green carpet than bare, brown soil.

The Best(!!!!) Tomato

No need to rush summer vegetables out the door quite yet. I had the opportunity to try out a new tomato this season, Garden Gem, which has received a lot of fanfare.

Time travel back to 1995, when tomato breeder Harry Klee of the University of Florida, began to suss out what makes a great-tasting tomato using heirloom varieties, gas chromatography, and tasting panels. Then fast-forward to 2011, a field in Florida, where Harry tastes the result of his effort to breed a great-tasting tomato that is disease resistant and productive, and stands shipping. And so was born Garden Gem, the offspring of the luscious heirloom variety Maglia Rosa and the variety Fla. 8059, excellent in all characteristics except flavor.

Garden Gem scored as high as the heirloom parent for flavor.Garden Gem tomatoAs it turns out, even taste is a matter of taste: To me, Garden Gem is not a great-tasting tomato; not even a good-tasting tomato. It lacked any sweetness or richness to smooth out the acidity, which is basically all I tasted.

(The “perfect supermarket tomato,” as it was billed, was also a commercial flop, for now at least. It’s reported that Garden Gem too large for a small tomato and too small for a large tomato and, anyway, that consumers don’t really care about flavor.)