A Look Back at Spring by Patty G. Leander

scarecrow

Butterbeans on the trellis are slow growing now but will perk up when the weather cools slightly.

Texas has a long growing season. If you know what to plant and when to plant you can grow vegetables year-round, and many dedicated gardeners and farmers {thankfully} do just that. But the triple digit temperatures, lack of rain and water restrictions truly test the limits of both garden and gardener this time of year, leading us into a sort of heat-induced dormancy.

long-beans

Long beans can take the heat and still produce a tasty harvest.

As the squash wilts, the cucumbers droop and the home-grown tomato harvest comes to an end, my attention and my water goes to the few die-hard vegetables that can stand up to this blistering, unforgiving heat and still yield a harvest. Currently producing are okra, long beans, Southern peas, Malabar spinach, sweet potatoes, eggplant, peppers and basil. Butterbeans, mint and sorrel are hanging on, and though their quality is temporarily compromised I know they will perk up when the temperatures “cool off” (you know, into the low 90s).

In between frequent okra harvests I like to review the spring season and make notes for next year. In southwest Travis County where I live and garden, spring came early, stayed long and brought generous rains, at least by Central Texas standards. The average date of our last freeze is March 8, but this year we did not even have a freeze in February. March and April brought warm days and mild nights, perfect weather for growing a vegetable garden and a pretty good season for tomato lovers.

2017-tomato-harvest

It was a good season while it lasted but the 2017 spring tomato harvest has come to an end.

A few favorites we enjoyed this year included ‘Genuwine’, a cross between ‘Brandywine’ and ‘Costoluto Genovese’, ‘Porter’, a pretty, plum-shaped, deep pink Texas heirloom developed by Texas seedsman V. O. Porter, of Stephenville, and ‘Black Krim’ and ‘Japanese Black Trifle’, both reddish-black tomatoes with rich, bold flavor. ‘Juliet’, a productive, oblong cherry, is a perennial favorite and did great again this year, producing right up until the thermometer hit 103°.

2017-cherry-tomatoes

Left to right: ‘Sweet Olive’, ‘Dr. Carolyn’, Black Cherry’, ‘Sunrise Bumble Bee’ and ‘Helsing Junction Blue’

Besides ‘Juliet’, I grew 4 colorful cherry varieties: ‘Sweet Olive’ (red), ‘Dr. Carolyn’ (yellow), ‘Sunrise Bumble Bee’ (yellow with pink striping) and ‘Black Cherry’ (dark mahogany red).  All are good producers and add lively color and flavor to summer salads, sandwiches and wraps. I noticed a deep purple cherry tomato growing in various plots at a local community garden and had to inquire. It is called ‘Helsing Junction Blue’, named after an organic farm and CSA in Washington state. The tomato was bred by Tom Wagner, the same fellow that bred ‘Green Zebra’. It’s a pretty little tomato on large, indeterminate plants but the flavor of the ones I tasted was odd. Harvesting it at the right stage of ripeness seems to be key. Might try that one next year just out of curiosity; plus the blue tomatoes that have been introduced lately are bred to have higher levels of anthocyanins, which help decrease the risk of cardiovascular disease and may help with memory function.

Tromboncino-squash

My refrigerator was not big enough to hold the Zuchetta harvest – an Igloo cooler held the overflow.

Another recent discovery I’ve enjoyed growing the last few years is a squash called ‘Tromboncino’, also known as ‘Zuchetta Rampicante’. It is so vigorous that it seems to outgrow the squash vine borer and the result is a plethora of pale green, twisted squash. There are so many and they come so fast that I sometimes don’t have enough room for them in my refrigerator and must store them temporarily in a cooler. They were highly productive this year but just couldn’t stand up to the triple digit temps.

shishito-pepper

Leave a few ‘Shishito’ peppers to ripen on the plant then save the seed to plant next year.

‘Shishito’ peppers have been another welcome addition to the garden the last few years. The plants are fairly small but the more I pick the more peppers the plants pump out. The crisp, mild and flavorful peppers are popular in Japan and started showing up in restaurants and on food blogs in the US a few years ago. They are often blistered in a hot skillet and served as an appetizer or sliced into salads or stir-fry dishes.

Texas-Rose-Garlic

Texas Rose’ garlic, purchased from a farm in Arizona, did great this year.

Last fall I planted a variety of garlic called ‘Texas Rose’, purchased from Forever Yong Farms in Arizona. With Texas in its name I figured it had to be worth a try. Upon further investigation, I learned this garlic has been grown for many years in South Texas and was originally known as Hallettsville garlic. Forever Yong farms says they obtained the garlic from a fellow in Seguin named Ray Reininger. It’s an early artichoke type; I planted my cloves in September and harvested most of it by early May. Forever Yong Farms sold out of their garlic last fall but they should have fresh stock later this year. Check their website (http://www.foreveryongfarms.com/products.html) for availability and ordering information.

French Mother’s Cucumber Salad made with ‘Vertina’ cucumbers

French Mother’s Cucumber Salad made with ‘Vertina’ cucumbers

My favorite cucumber this year was a pickler called ‘Vertina’. The dark green, crunchy fruit was very productive, great for pickling and eating fresh. My friend Carolyn shared a favorite recipe that came from her niece who spent a semester living with a family in France. The family ate daily from their garden and the French mother made a cucumber-tomato salad that Carolyn and her sister still enjoying making every summer. It’s quick and delicious and can be made “to taste”. They call it French Mother’s Cucumber Salad:

1 large or 2 small cucumbers, peeled and sliced

Equal amount of cherry tomatoes

Mozzarella balls

Basil to taste

 

Mix together 1 part balsamic vinegar to 2 parts olive oil, salt & pepper then add

to cucumber mixture. Chill slightly before serving.

 

As you can see from the photo I don’t peel my cucumbers and I added purple onion. But that’s the beauty of this salad – you can’t go wrong plus it’s easy and yummy. Thanks, Carolyn!

 

 

I share my posts on The Simple Homestead Blog Hop.  Be sure to stop by and check out all the amazing things these gardeners and homesteaders are doing!

A Garden Visit with John Boswell

John Boswell is an organic gardener from Waxahachie. He has been growing vegetables for just about all of his 92 years

John Boswell is an organic gardener from Waxahachie. He has been growing vegetables for just about all of his 92 years

A few weeks ago I headed out to Waxachie to interview John Boswell.  John is an outstanding vegetable gardener that has been growing food for over 80 years.  That is not a typo.  John is 92 years young and each spring he plants and grows a garden that is bigger than most men half his age would attempt to grow.  John is an organic grower that uses barnyard waste and other organic fertilizers to improve the fertility of his soil and also help his black clay drain.

John gardens in black clay that he continually improves with the addition of compost.

John gardens in black clay that he continually improves with the addition of compost.

Years gardening: 80+.  John grew up in Missouri during the depression.  Gardening was not a hobby, it was how his family survived.  In addition to feeding them, John’s dad was able to make a few dollars selling produce.  He literally does not remember a time in his young life that the garden was not a part of his daily routine.  When he got old enough he joined the Navy.  He served in the Pacific as a medic during World War II.  John wound up in San Antonio and retired from the hotel industry.  Except for a few years, he has kept a garden his entire life.

This is only half of John's amazing garden!

This is only half of John’s amazing garden!

 Years in this plot:  5 years

Favorite crop: John loves pickled beets so he grows lots of them.  He also loves to grow zucchini, red potatoes, 1015 onions, tomatoes (Celebrity and Porter), cabbage, Blue Lake bush beans and an unnamed heirloom melon.

John loves growing beets but zucchini is a close second

John loves growing beets but zucchini is a close second

 Best tips:  Set up and use a low water system.  John uses drip tape and emitters to apply just the right amount of moisture to the base of most of his plants.  For his beans, John set up three sprinkler heads and uses them to water a 5’ to 6’ wide row of Blue Lake green beans.

John built his own irrigation system for the garden PVC and off the shelve sprikler heads

John built his own irrigation system for the garden PVC and off the shelf sprinkler heads

Pest control:  While John doesn’t have too many bug problems he tells an interesting story about controlling potato bugs back on the farm in Missouri.  His family used to keep a bucket full of horse manure and water.  They would use a tin can with holes punched in it to water their potatoes.  According to John, this manure tea grew great potatoes and they never ever had a problem with potato bugs.

Weed control: John does not believe in spraying herbicides to control weeds.  Instead, he has set up his garden in a way that allows him to keep the weeds under control early in the season with just his hoe.  As the weeds get more aggressive in the summer he slowly lets most of them go.  He believes the weeds provide shade and cooling that his late season vegetables seem to enjoy.

John's favorite tomatoes are Celebrity and Foster

John’s favorite tomatoes are Celebrity and Porter

Biggest challenge: Rabbits.  His garden draws in rabbits and other four legged pests.  John has done everything he can to keep furry critters out of his beds.  Unfortunately, no matter how much wire or screen he puts up the animals still manage to get in.

Favorite amendment: Compost and   “Barnyard” soil.

Do you preserve:  Yes.  He loves pickled beets so He grows and cans a bunch each year.  He shared a jar with me and I can tell you, he really knows how to pickle a beet!

Favorite advice:  John recommends that you constantly work to improve your soil.  Even though his garden plot was once a chicken yard, he brought in an entire trailer load of “barnyard” waste and tilled it into his garden.  Each year he adds more compost to his garden in late fall.

One of the more unusual things that John grows is comfrey.

One of the more unusual things that John grows is comfrey.

 

I share my posts on The Simple Homestead Blog Hop.  Be sure to stop by and check out all the amazing things these gardeners and homesteaders are doing!