The harvest video was on Hudson Valley Seed’s Instagram account, and one of that New York-based organic seed company’s co-founders, K Greene, talked with me about growing shallots and their more commonly grown cousin, garlic. He also shared some other ideas for succession sowing of edibles whose planting time still lies ahead—whether for fall harvest or to over-winter and enjoying in the year ahead. Read along as you listen to the Aug. 7, 2023 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on Apple Podcasts (iTunes) o
homegrown salad greens
21.07.2023 - 23:04 / awaytogarden.com
EVEN IN A cold climate, there can be salad nearly year-round, assuming you have a coldframe of some sort and also purchase a range of appropriate varieties of seeds for each season. Unfortunately, many gardeners only ever enjoy that first harvest of lettuce, in early summer from a spring planting, which then bolts (stretches up its flower stalk) and goes by in a bitter-tasting farewell.They never even consider winter crops. A mere dozen lettuce seeds, sown every 10 days from late winter through late summer, the earliest ones indoors for set-out later, will guarantee a small household plenty of fresh, succulent salad greens early spring through late fall. Don’t plant 10 feet of row of lettuce at a time—3 or 4 feet at most is more like it, since lettuce doesn’t keep. And even with those 12 seeds, I like to mix it up a bit, alternating 6 each of two varieties at each planting, so I have a blend of colors, tastes and textures in every bowlful.
There are three basic categories of lettuces, the earliest being the looseleaf kind, which take only 45-60 days to mature. ‘Black-Seeded Simpson,’ at 45 days, is about the quickest of all, so don’t be without it. Another non-heading lettuce I always grow is ‘Oakleaf,’ with beautiful ruffled leaves shaped like its namesake’s. There are red forms now, like ‘Flame,’ or various improved versions of ‘Lollo Rossa,’ which is a nice contrast. Looseleaf lettuces are the best candidates for cut-and-come-again harvesting, which gives you up to four harvests from a planting, instead of a single one if you wait till maturity and pull the entire head. When the leaves reach 4-6 inches, simply cut them off with a sharp scissors, then water well and feed the planting with a dose of fish emulsion or
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gardenerstips.co.uk
01.08.2023 / 15:03
Sow Red Salad Seeds
Red food stuff is a popular trend at the moment. Good leafy crops add vibrancy to a salad and you are probably eating well if you grow them yourself.
gardenerstips.co.uk
01.08.2023 / 14:56
Mesclun Gardeners Salad from Seed
Mesclun is a name for a traditional melange of salad leaves. The name mesclun doesn’t feature in any of my gardening reference books before 1980 so old gardeners may not recognise the term.
gardenerstips.co.uk
01.08.2023 / 14:38
Green and Red Compliment your Spring Garden
The two best complimentary colours are Red and Green. There are many ways this is demonstrated in the spring garden and they will be sure to draw compliments. The Peonies are just opening under a bit of shelter and shade.
gardenerstips.co.uk
01.08.2023 / 14:36
August Garden Needs More Colour Less Green
Shrubs rule the roost in August and apart from some Hebe there is not much other than green and a bit of leaf colour. Roll on the second flush of roses.
hgic.clemson.edu
24.07.2023 / 12:25
Salad
When you hear the word salad, what comes to mind? Leafy greens? Chicken? Potatoes?
hgic.clemson.edu
24.07.2023 / 12:24
Strawberry Salad with Candied Pecans and Pretzels
Strawberry season is one of my favorite times of the year. I always look forward to the sweet taste of locally grown strawberries. There are so many ways we can use these strawberries in recipes – pies, jam, muffins, and so much more! One of my favorites is this strawberry salad with candied pecans and pretzels. The pretzels add a perfect balance of salty with the rest of the sweet salad, and the pecans and pretzels add a wonderful crunch to the creamy salad. Enjoy!
hgic.clemson.edu
24.07.2023 / 12:20
Homegrown Grits
South Carolinians love corn grits, but like most modern Southerners, I grew up eating store-bought instant or quick grits and never considered homegrown grits an option. Then about a decade ago I visited the Hagood Mill Historic Site in Pickens, SC. This renovated 175-year-old water grist mill grinds corn the old-fashioned way into grits and cornmeal on the third Saturday of every month. During that visit, I bought a bag of fresh, stoneground grits, and it changed my view of the Southern staple forever. Several South Carolina mills now offer these hearty grits ground from heirloom corn varieties (mostly a type of corn known as dent corn). If you have never tried fresh, local grits, I encourage you to pick up a bag and give it a try.
hgic.clemson.edu
24.07.2023 / 12:18
Broccoli, Apple, Pecan Salad
This broccoli, apple, pecan salad combines many of our favorite Fall foods. Enjoy for a quick and easy fall salad!
hgic.clemson.edu
24.07.2023 / 12:09
Apple and Pear Waldorf Salad
1 tbsp light mayonnaise 2 tbsp reduced-fat sour cream 1 tsp fresh lemon juice ¼ tsp cinnamon 1 cup (¾-inch) coarsely chopped Bartlett pear (about 1 pear) 1 cup medium apple, chopped (about 1 apple) 1 cup small seedless red grapes, cut in half 2 T chopped walnuts
