Week 31 Tips for the Zone 9 Garden

Posted on July 30, 2015 by Jay White

August 15 is right around the corner. Why do I mention that? Well, it is the first planting date for the fall garden. We are truly lucky to be able to garden in the fall. If you have never had a fall garden I highly recommend it. Fall temperatures make it much more comfortable to be outside. Bug and weed problems are greatly reduced and you can grow a wide variety of vegetables (some that will continue producing until you remove them to make room for the Spring garden). It is also the best time of the year to plant (or move) trees and shrubs.

Our friend Amy Hime captured this beautiful Texas sunset. Right now it is so hot I wait until about this time each evening to go into the garden!

Vegetables

Begin planning the fall garden– My friend and co-blogger Patty Leander creates the planting guides for the Travis County Texas A&M AgriLife Extension service. If you are wondering what to plant for the fall garden, check out her guide. Not only will it tell you what and when to plant, it will give you some ideas of different vegetables that do well in our area that you may not have tried before. Check out the guide here: Travis County Texas A&M AgriLife Extension Vegetable Planting Guide
Solarize nematodes-Nematodes plague many of the plants we grow in Texas. Patty has a great post coming out this weekend about controlling them. One of her tips is to turn up the soil in your infected areas and let the July and August sun rid you of some future problems.
Mulch and water – Lots of veggies like melons, southern peas and okra are still producing. Producing vegetables need lots of water. Mulch them heavily now then water early in the morning or late in the evening to reduce water lost to evaporation.

Love this shot of our red bird house on our redbud in front of our red garage door. Photo by Amy Hime

Ornamentals

Remove “buggy” plants – My marigolds have been good this year and so have my gomphrena. However, they are now beginning to succumb to spider mites. Remove these plants and throw them away. Do not put them on the compost pile.
Weed beds thoroghly and re-mulch – The heat is slowing down the growth of many of our invasive weeds. Pull them now and mulch heavily to prepare for your fall plantings
It is not too late to replant zinnias, cockscomb, sunflowers and gomphrena from seeds.

Lovely mixed annual border at FDR’s grave site in Hyde park, New York

Trees and Lawns

Do not fertilize lawns until the temperatures come down a bit.
Let grass grow as high as you can stand it. A thick carpet keeps roots cool and actually helps to conserves water

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Week 30 Tips for the Zone 9 Garden

Posted on July 21, 2015 by Jay White

Unfortunately this barred owl was hit by a car on our road. Sally took it to the Wildlife Center of Texas in Houston. GREAT non-profit that always appreciates your donations.

This has been an interesting week. Of course it has been hot and dry, but in addition to that I have killed another big snake in the chicken coop, my wife has rescued a large barred owl, and I picked up a pretty good case of poison ivy while weeding. I worked outside from 8 am until 8 pm on Saturday. Pulled a lot of weeds and even moved a few plants. However, I got over heated and wound up giving myself a fever. While July is a good time to accomplish several garden chores you really do have to be mindful of the heat (and the poison ivy).

Vegetables

Start transplants of cole crops– We are about to run out of time to start our broccoli, cauliflower, collard greens, cabbage and Brussel sprouts from seed. Start seeds in a high quality media and keep moist. You can plant your brassicas anytime between August 15 and September 15.
Prune tomatoes-I do not replant tomatoes in the fall. I prune my vines by half, mulch with compost and continue to water. This allows me to start harvesting fall tomatoes in October and right up through December in a mild winter
It’s a bad time to transplant, but … This week a friend let me dig up some blackberry runners. This is the ABSOLUTE WORST TIME to transplant. However, he was going to mow them down and I wanted some blackberries that will grow in my area. If you find yourself needing to move something in the summer do this:
- Water the plant well for several days before digging
- Deeply water the new location for several days
- When digging the plant create the largest root ball you can handle
- Dig the hole that will receive the plant 1 ½ times as big as the root ball
- Remove as much as half of the plant’s vegetation. Green parts transpire and cause large amounts of water loss
- Water often enough to keep the soil moist but not soggy. DO NOT fertilize. Fertilizer grows green stuff. When transplanting you want the plant to put all of it resources toward growing new roots, not foliage

In this heat, containers need water almost every day and feedings at least once a week.

Ornamentals

Prune native sunflowers and fall asters – I grow a lot of native Maxamillion sunflowers and fall asters. They get leggy this time of year so I cut them back a third to a half. This makes the plants have thicker foliage in the fall and encourages additional flower bloom
Plant fall blooming bulbs like oxbloods, spider lilies and other lycoris
Water containers daily. Once a week water with a soluble fertilizer mixed to 50% of its recommended rate

Prune fall asters and native sunflowers now

Trees and Lawns

Water a little more frequently – People sweat, plants transpire. Transpiration is the process that moves water from the roots through the plant and out their stomata in the form of water vapor. Right now they are transpiring almost 24 hours a day. Water deeply and more frequently until night time temperatures drop out of the 80s.
Water trees at the drip line – Small, tender roots take up vastly more water than older, thicker roots. In trees these tender roots grow where water drip off of the tree’s canopy.
Water new trees deeply – Those crepe myrtles that you planted in March are still trying to establish themselves in your yard. In addition to your regular watering schedule add a slow, deep watering once a week. Set the hose to a trickle and place it beside the trunk. Let it run for an hour.

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Week 29 Tips for the Zone 9 Garden

Posted on July 16, 2015 by Jay White

Last week my wife and I left blogging and gardening behind and headed to New England for a little R&R. It was so cool and lush and beautiful. I saw lots of beautiful landscapes and vegetable gardens. I have to admit, everything up there was so pretty I had serious “garden envy”.

If you are a gardener then you know that July is the best time to leave your gardening chores behind for a while. The temperatures right now are so hot that even the bugs and the weeds have decided to take a break. Even though it is hot and dry there is still a lot that can be done in the July Texas Garden.

Sally and I spent a week in the Berkshires. It was so lovely and so cool!

Vegetables

Water correctly– It doesn’t matter how much rain we got in the spring, our gardens need watering now. Water deeply and more frequently. Use drip or soaker hoses if possible. Soaker hoses typically put out about an inch of water per hour. In this heat you may need to apply an inch of water every second or third day
Stay Cool-This morning at my house it was 84 degrees at 8;00 am. If you are going to work outside take care to avoid heat exhaustion or dehydration. Patty Leander wrote a great post a while back about keeping cool in the Texas heat. Click on the link to read all of her tips: No Rest for the Weary-Summer Gardening Chores by Patty Leander

Harvest okra, Southern peas, Malabar spinach and other heat loving veggies often– Some of these heat loving veggies are still producing. Pick often
Prepare beds for fall – This weekend I will pull out all of my spring cucumber vines. Once they are gone if will begin preparing the row for fall planting. I remove all remaining weeds. I also remove my old hay mulch and take it to the burn pile. The old hay is full of bugs and their eggs. Next I cover the entire row with about three inches of compost and then I cover everything with fresh hay. Come planting time I will push back my hay mulch, give the row a light till and then plant

I have never been to New England. I was impressed with all of the quaint cottages and lush landscapes.

Ornamentals

Water correctly and water frequently – If you see yellow or brown leaves, curled leaves, spotted leaves, etc. on your ornamentals, there is a good chance they have some water stress. The general rule of thumb in Texas is water deeply every five days. During July and August you may need to up your frequency to every second or third day
Mulch, mulch, mulch!- I generally mulch my beds with finished compost. This gives me a two in one benefit. Mulch conserves water and by using compost you feed your plants at the same time.
Control aphids and white flies – Use a strong blast of water to the underside of leaves or apply a mild horticultural oil like neem

We visited the FDR house, museum and library. This is his horse stable. Wish I could have been one of his horses!

Trees and Lawns

Water, water, water! – An inch of water every five days may not be enough for St. Augustine and Bermuda. Walk on your lawn. If your grass does not bounce back and fill your footsteps quickly you need to water. Trees and woody shrubs need frequent, deep waterings; especially ones that were planted in the last two years. Check out this article on tree watering from Denton County Extension Agent Janet Laminack – Tree Watering Basics by Janet Laminack
Lift up the height of your mower deck – If you have been mowing at 3” raise it to 3 ½”. Taller grass will keep it and the soil cool

It is believed that these orange day lilies are the descendants of the first day lilies brought to the Americas. They grow, and spread, with abandon which has led to their common name of “ditch lilies”.

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Cucumbers: Cool, Crisp and Refreshing by Patty G. Leander

Posted on July 2, 2015 by Jay White

Easy to grow and refreshing to eat!

Now that we have harvested, admired, ogled and savored the first of our home-grown tomatoes it’s time to let cucumbers, another summertime classic, share the limelight.

Cucumber plants have responded to the rain with oodles of fruit

This has been one of the best cucumbers seasons I have seen in several years; my plants have responded to the generous rains with vigorous growth and a steady supply of bright yellow flowers yielding firm, emerald fruit. I planted six varieties in my garden in mid-March and we have been slicing, dicing, dipping, pickling, steeping, even sautéing, cucumbers since early June with no signs of letting up any time soon. Below are a few of my favorite recipes for enjoying the non-stop cucumber harvest.

Make these quick, no-cook pickles any time you have a surplus of cucumbers

No Cook Sweet and Sour Pickles

6 cucumbers, thinly sliced

1 onion, sliced

1 ½ cups sugar

1 cup white vinegar

1 teaspoon celery seed

1 tablespoon coarse salt

Mix all ingredients and let stand 1-2 hours. Spoon into covered glass jars and store in refrigerator.

A refreshing blend of mangoes, cucumbers and Japanese buckwheat noodles in a sweet-sour dressing

Soba Noodle Salad with Cucumber and Mango

¾ cup rice vinegar

¼ cup sugar

½ teaspoon salt

2 garlic cloves, minced

1 jalapeño or serrano chile, seeded and chopped

3 tablespoons fresh lime juice

1 tablespoon sesame oil

12 ounces soba noodles or thin spaghetti

2 large cucumbers, seeded, halved lengthwise and thinly sliced

1 ripe mango, peeled, halved and thinly sliced

1 cup chopped fresh basil

1 cup chopped fresh mint

1 cup chopped peanuts

Heat vinegar, sugar and salt over medium heat until sugar dissolves, about 1 minute. Stir in garlic and jalapeño and set aside to cool. Mix in lime juice and sesame oil.

Cook noodles in large pot of boiling water until tender but still firm to bite, 4-5 minutes. Drain then rinse under cold water. Drain again, shaking off excess water.

Transfer noodles to a large bowl. Add dressing and toss to coat. Add cucumber, mango, basil and mint to noodles and toss gently. Sprinkle with chopped peanuts and garnish with lime wedges just before serving. Yield: 6-8 servings

Grow your own sprouts or microgreens to top these little cucumber sandwiches.

Cucumber Sandwiches

Thanks to my local Central Market for this light and easy recipe – perfect for a little pick-me-up.

1 thin-skinned cucumber, thinly sliced

2 tablespoons rice vinegar

Salt & pepper to taste

8 oz cream cheese, softened

½ cup chopped pecans

2 teaspoons Dijon mustard

8 slices bread, crusts trimmed

Microgreens or sprouts

Sprinkle vinegar over cucumbers and season with salt and pepper. Set aside.

Mix cream cheese, pecans and mustard and spread lightly on 4 slices of bread.

Top with seasoned cucumber slices, microgreens or sprouts and remaining bread. Cut into 4 triangles to serve.

Peanuts add a nice crunch to this refreshing Thai Cucumber Salad

Thai Cucumber Salad

Sweet, tangy, minty, spicy – this salad has it all.

2 cucumbers, cut into matchsticks

1 onion, thinly sliced

¼ cup chopped mint

1 teaspoon Asian chili paste

2 tablespoon lime juice

1 tablespoon sugar

1 tablespoon rice vinegar

Salt to taste

½ cup roasted peanuts, chopped

Combine cucumbers, onion and mint in a large bowl. Whisk remaining ingredients together in a separate bowl. Pour over cucumbers and mix gently. Let sit at room temperature for 10-15 minutes to allow flavors to blend. Sprinkle with chopped peanuts just before serving. Yield: 4 servings

Raita

We love this refreshing Indian condiment; serve with spicy chicken, naan bread, pita chips or whole grain crackers. Tweak the seasonings to suit your taste.

2 cups plain yogurt

2 medium cucumbers, peeled and seeded

1 garlic clove, minced

1 tablespoon chopped dill, cilantro and/or mint

1 tablespoon freshly squeezed lemon juice

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon pepper

Coarsely grate cucumbers. Place in a sieve to drain for a few minutes then pat dry. Mix with remaining ingredients and chill 1-2 hours before serving. Sprinkle lightly with cayenne before serving.

Pickling cucumbers (these are a variety called ‘Calypso’) are best for making dill pickles – they have thin skin and can stand up to the pickling process . Harvest regularly and use the smallest ones for pickles.

And last, but certainly not least, my favorite recipe for dill pickles. A few years ago my husband and I had the pleasure of visiting Greg Grant in his little East Texas kingdom of Arcadia (population 57). One of the highlights while we were there – and there were many – was dinner at his parent’s home…unfortunately his parents were off on a visit with grandkids but Greg played host and served us a delicious dinner, mostly prepared by his wonderful mother before she left town. When Greg set a quart jar of homemade dill pickles on the table I couldn’t stop eating them. I asked about how she made them and it will come as no surprise that his mother’s recipe is almost identical to Mary Stewart’s recipe for dill pickles. Both have been previously published and I am sharing them again here. Hope you will make and enjoy!

You know it’s gonna be good when two amazing cooks – who don’t know each other – use the same recipe!

Dill Pickles

This recipe makes 2 quarts, double if you have an abundance of cucumbers. Start with clean, sterilized jars. Use the grape leaves if you can find them – they contribute to crispness.

Small, whole pickling cucumbers, washed and drained

1 cup vinegar

2 ½ tablespoons pickling salt

2 cups water

4 heads fresh dill

4 cloves of garlic

4 hot peppers (optional)

4 grape leaves (optional)

Bring vinegar, water and salt to a boil. Meanwhile place one hot pepper, one clove garlic, one head of dill and one grape leaf in each quart jar. Pack tightly with cucumbers and add another head of dill and garlic clove. Fill jars with hot pickling solution, leaving ½” headspace at top of jar. Wipe rim and seal with lid. Process jars in a boiling water bath for 10 minutes OR skip the water bath, let jars cool, top with lids and store in the refrigerator for short term enjoyment.

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!