"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-22-2021, 11:50 PM   #21
Executive Chef
 
Join Date: Mar 2008
Posts: 3,796
Wintersown, we're using mostly gallon milk jugs (and de-icer jugs we collected from gas stations after a snow) 70 or so, and we're trying 2 liter soda bottles for about 50 this year.



Last year was our first year. I worried after they started sprouting if the next freeze would kill them off, but I was reassured to leave them outside, so I did, didn't cover them or anything. It snowed, we had cold snaps. They were fine. Just like nature intended for seeds to naturally seed and sprout as the weather allows them to.
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 02-25-2021, 06:06 PM   #22
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,650
I am thinking more herbs, and fewer pepper plants. Due to the extreme weather we had in Dallas recently, I may have to replace my rosemary, thyme and oregano, that usually make it through the winter. If so, I'll be starting from scratch this year.

I'll do basil, as usual. I think I'm going to add sage.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 02-25-2021, 08:40 PM   #23
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,235
Send a message via Skype™ to taxlady
Quote:
Originally Posted by caseydog View Post
I am thinking more herbs, and fewer pepper plants. Due to the extreme weather we had in Dallas recently, I may have to replace my rosemary, thyme and oregano, that usually make it through the winter. If so, I'll be starting from scratch this year.

I'll do basil, as usual. I think I'm going to add sage.

CD
Maybe put those more cold intolerant herbs in pots that you can bring into the house if it gets that cold again. Parsley and chives come back after heavy duty cold.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-27-2021, 07:32 PM   #24
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 483
Just finished starting some seeds.

A bunch of perrenial kale for selling, some to give away and lots if fun stuff for eating.

Need to make more soil block dirt to finish filling the mini greenhouse.Click image for larger version

Name:	20210227_163119.jpg
Views:	17
Size:	84.8 KB
ID:	45796
Vinylhanger is online now   Reply With Quote
Old 02-27-2021, 07:45 PM   #25
Executive Chef
 
Join Date: Mar 2008
Posts: 3,796
Our cold frame over the lettuce garden was covered in feet of snow, so frozen over. With the warm weather lately we were able to remove the snow but the ropes over it are frozen down. Tomorrow they may thaw out, and we can go look in it to see how things are doing if anything. So we're excited to have this warm spell in february in wisconsin.


In the spring it looks like this:
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 02-28-2021, 04:59 AM   #26
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 483
That's pretty nice. I like it.
Vinylhanger is online now   Reply With Quote
Old 02-28-2021, 10:38 AM   #27
Executive Chef
 
Join Date: Mar 2008
Posts: 3,796
thanks Vinylhanger, it's the same as yours over a raised bed. We lift off the tops in the summer.
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 03-02-2021, 04:18 PM   #28
Senior Cook
 
bbqcoder's Avatar
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 455
Quote:
Originally Posted by caseydog View Post
I am thinking more herbs, and fewer pepper plants. Due to the extreme weather we had in Dallas recently, I may have to replace my rosemary, thyme and oregano, that usually make it through the winter. If so, I'll be starting from scratch this year.

I'll do basil, as usual. I think I'm going to add sage.
That's very surprising. I'm in 6B Massachusetts and I have no issues with thyme/oregano surviving. Rosemary won't survive in my area but I think I will be successful for the first time ever. I have my outdoor rosemary in a mini hoophouse where I put a blanket on top when it drops to below 10deg which only happened 3 times this winter. I also took several cuttings indoors. They all made it through the winter.
bbqcoder is offline   Reply With Quote
Old 03-02-2021, 04:50 PM   #29
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,198
Sorry to hear about your herbs, CD. I'm sure a lot of perennials were killed there, and all those areas with that cold they almost never get. In 6b/7a Jersey here, I only lost thyme during a very cold winter, down in the single digits, but the rosemary had to be covered when below 20°, sometimes putting a light bulb under the hoop house, for heat, in really low temps. In 2017 I lost some old rosemary, because the cover blew off in single digit temps, when I had just had knee surgery, so the next season I ordered some Hill Hardy rosemary, from Richter's, and it has survived down to 7°, without cover - I cover one when really cold, and leave the other uncovered, and both have survived. Definitely the most cold hardy rosemary I have grown. Sage usually survives cold - only had some purple sage succumb to the cold once, when it got below 0°f, so the sage is now next to the rosemary, to be covered when it gets really low.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 03-02-2021, 05:25 PM   #30
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,924
My sage is on its 4th for 5th year. It went from a potted plant one year, and has then been transplanted in various places throughout the yard ( usually to less than ideal places, as I dont use stage to much and making rom for other things). It now resides in probably the absolute worst location in my garden, it was covered with 2 1/2 - 3 feet oof snow for the past month. It has just resurfaced and its still alive. Some branches got beaten up a bit, but definitely a survivor.

As for my Rosemary, usually they get killed off each year due to the cold. One year, we had relatively mild winter. When it got cold I tossed a garbage can over it to protect it from the elements and it survived ( but not the following year).

Last year, I potted a new one and took it into the garage for the winter ( the garage stays about 15 - 20 degrees warmer than the temps outside. As of yesterday, its looking pretty good. On warmer ways Ill start opening the garage door open a bit too get it some direct sun and eventually get it back outside again.

I have a flat of spinach that I started late last year but never got them in the ground. They are still in their cells , were also covered by the snow and also seem to have survived. Im curious to see how they will do as it warms up a bit. Once the soil is workable ill get them in the ground.

Eagerly waiting for my Rhubarb to pop its head up and my ramps too start breaking through.
larry_stewart is offline   Reply With Quote
Old 03-02-2021, 08:10 PM   #31
Executive Chef
 
Join Date: Mar 2008
Posts: 3,796
Feb 28th we were able to roll up the cover frame (we put a new cover on it last year), and take a peek inside. (it had been covered in snow but we are getting into the 40's right now) This is the kale, very small.



__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 03-02-2021, 10:50 PM   #32
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,198
I am starting my chinense pepper varieties tonight - the only ones I'm growing before 4-1, when most get planted, since they are slowest growers early on, and sometimes the latest to ripen. A couple of the hybrids I will actually plant on 4 -5, as they grow so fast that they usually end up getting a few flower buds, before it's time to put them out.

Two are new to me this season - Paper Lantern habanero, and Death Spiral pepper, so I don't know what those will be doing. The Death Spiral is one of those superhots - only growing them out of curiosity, as I don't put them in food. A teenage friend wants to try them (and see how many of his friends will want more when they try them - his words), and we will give our extras to a friend who makes hot sauce, like I have in the past with superhots.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old Yesterday, 03:31 AM   #33
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 483
Picked up a used 6x8 glass greenhouse this weekend. Need to go back and grab the glass this weekend and set the panels. I will need to make a door, but that's not a big deal.Click image for larger version

Name:	20210228_172644.jpg
Views:	10
Size:	35.9 KB
ID:	45835
Vinylhanger is online now   Reply With Quote
Old Yesterday, 07:54 AM   #34
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,924
Quote:
Originally Posted by Vinylhanger View Post
Picked up a used 6x8 glass greenhouse this weekend. Need to go back and grab the glass this weekend and set the panels. I will need to make a door, but that's not a big deal.Attachment 45835
Nice!
A greenhouse has always been on my bucket list. My grandparents had one, and as a kid I used too be in it all the time. Just have to figure out where Im going to put it. One day!
larry_stewart is offline   Reply With Quote
Old Today, 06:50 AM   #35
Assistant Cook
 
Join Date: Feb 2021
Location: Kandy
Posts: 16
I sowed some cabbage seeds and they germinated fine. After 2 true leaves were on, one night it had all rotten I have no idea how or why. However the ridged gourd plants are growing well. So far green and healthy.
lastmanstanding is online now   Reply With Quote
Old Today, 06:59 AM   #36
Assistant Cook
 
Join Date: Feb 2021
Location: Kandy
Posts: 16
Quote:
Originally Posted by larry_stewart View Post
Nice!
A greenhouse has always been on my bucket list. My grandparents had one, and as a kid I used too be in it all the time. Just have to figure out where Im going to put it. One day!
In December I published this one for a friend in Canada
https://greenmarigold.wordpress.com/
But it's very expensive.
lastmanstanding is online now   Reply With Quote
Reply

« Today's harvest | - »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.