Fall Crops

One of the challenges of urban farming is learning how to keep all the garden beds productive through the fall months.

This morning's harvest was a continuation of late summer crops---tomatoes, beans and elderberries. About two dozen butternut squash remain on the vines. The fall-bearing raspberries ("Heritage Everbearing") are producing heavily, unlike the summer raspberries ("Nova" and "Latham") which produced almost nothing. We're not sure if that is the result of a harsh winter or uninformed pruning.

After harvesting potatoes, onions and garlic in mid-summer, I replanted those beds with bok choy, spinach, Swiss chard, scallions and beets. Most of these were started by seed in the greenhouse and were ready for transplant when the root crops were harvested. This is the tricky part---knowing when to seed so fall crops are ready to transplant to available beds. I've found that sowing fall crop seeds in the greenhouse in early July is helpful, and sowing seeds outdoors in the beds no later than mid-August is most productive. Any later than that, and our daylight is just too limited to get those seeds germinating even if the weather is cooperative.

Now I'm off to the kitchen to process my crops for winter storage.

Growing Shallots

Shallots have never been a part of my menu planning. I've heard of them, especially when watching cooking shows on television. But they are difficult to find in the grocery store and quite expensive for something described as a "mild onion." Just use a little onion or scallion, right?

In December I decided to educate myself about shallots so I added them to this year's garden plan. I chose Zebrune shallot seeds from Seed Savers Exchange. Zebrune shallots are a heritage variety from France. It's called a banana shallot because of its long shape. The bulbs are pinkish-brown and store well.

Just after the new year, I sprinkled shallot seeds in four inch pots and placed them under lights in the basement. Each time their green tops grew a few inches tall and began to flop over, I would give them a little haircut. In early May, I gently teased the little bunches apart and planted them individually in a raised bed outdoors. They grew tall and strong and without drama. Last week I harvested them and placed them in the sun to dry.

Truth be told, I can't quite figure out why this is a big deal. Shallots grow every bit as easily as onions and scallions. The bunnies and chipmunks leave them alone and they don't require any attention at all. It's a no brainer. If you haven't tried growing your own shallots, I recommend adding this to next year's wish list.

Harvest Totals

I haven't posted about our successful harvests because I was afraid it would sound like bragging---and Heaven knows that bragging is one of the seven deadly sins. Nevertheless, I want to tell you about it as inspiration for your own gardens. Remember that Red Bucket Farm is just my backyard in an average 1970s neighborhood with less than a quarter acre property including the house. You can do this, too.

Harvesting began in June with a lovely supply of currants and strawberries. I made the currants into jam and sauce. Some of the strawberries became jam and others were frozen. In July we harvested cherries from three cherry trees. We made a few pies and have several bags of cherries in the freezer.

The summer raspberries produced nicely, too, some of which became jam, some frozen, and plenty of them enjoyed fresh. The blueberry bushes are coming along, and we were able to freeze a few for winter use. Our peach tree did very well---90 pounds of peaches! My freezer and canning shelves are full---jam, peach rum sauce, spiced honey peaches, peaches in light honey syrup, and plain frozen peach slices (for pie later on).

In July we harvested honey from our one surviving hive. We made mead and strawberry melomel (a fruity mead variation). Honey is shelf stable and will last the winter.

Vegetables in raised beds have also done well. I harvested 50 pounds of potatoes and 50 pounds of onions in early August, and immediately replanted those beds with spinach, arugula, Swiss chard and beets. We'll hoop those beds to stretch the growing season through November. The butternut squash have exceeded 60 pounds, and there are still more growing on the vines.

This year the tomatoes have outdone themselves. I grow only six Amish paste tomato plants and I have enough tomato products to keep us until next year----plain tomato sauce, pizza sauce, tomato paste, and two kinds of salsa. I'm not kidding---only six tomato plants and they're still producing. Green beans continue to produce into the fall. We have dilled beans and frozen beans to last the winter.

What have I forgotten? Lots of basil/pesto, herbs, carrots, beets, scallions, and garlic. Fall bearing raspberries are awesome!

You can do it, too. If there is a secret to successful gardening, it's not a very well-kept secret: sunshine and compost. Start planning for next year's garden!

Drying & Storing Onions

 

We harvested our Copra onions a week or so ago. This type of onion was hybridized to store well over the course of the winter, often for several months. Conventional gardening wisdom recommends leaving the onions on the surface of the soil to dry, but at Red Bucket Farm it never fails to rain immediately after harvesting. We didn't think that it was smart to cure the onions on a damp garden bed, so we built a drying table. It's a simple wood frame built of 2x4 lumber with 1/4 inch hardware cloth as the floor of the table. This is useful for drying onions, potatoes, squash and hops. When the weather threatens to rain, we hoop the table with old fencing and cover it with a tarp. 

After a week of drying in the sun (and sometimes hiding from rain), we cut off the dried green tops of the onions and store them in boxes in our pantry refrigerator. Growing conditions must have been favorable this year, because we yielded a full fifty pounds of onions. Sometimes gardening can be very frustrating, but I'll admit to feeling pretty satisfied with this harvest. 

Onion Harvest

In April I planted two different varieties of onion: Copra hybrid for long term storage through the winter, and Candy hybrid for sweet eating. The onions have grown well this year, presumably due to so much rain in June and plenty of heat in July.

Last week the Candy hybrid onions began flopping their leaves dramatically, indicating they are mature and ready to harvest. This week they became uniformly droopy, although it seems rather early in the summer to harvest. Nevertheless, I decided to get them out of the ground this week so they won't rot in the ground next week while I am away from the farm.

The Candy hybrid onions are now drying and curing on open shelves inside the greenhouse. After curing, they'll store in a cool place for several weeks. The Copra hybrid, which is most of my crop, is still in the ground. I'll harvest the Copras in a couple of weeks, and then replant that raised bed with spinach, arugula and Swiss chard.

Carrots--Storage & Menu

In September and early October, I harvested a ridiculous amount of carrots---around 55 pounds. These aren't picture-perfect long slender carrots. Most of them are gnarly and twisted, which is clearly my fault for not having thinned out the seedlings properly. In fact, I intentionally planted them in bunches based on a gardening tip that I had read. Since I'm not selling produce, it doesn't matter to me what shape the carrots take. These carrots are delicious and sweet.

We've experimented with long term storage of the carrots. Our best method so far is simple. We store them in zip-lock bags inside the refrigerator. Our extra fridge is kept warmer than our primary fridge, mostly for storing root vegetables and home brewed beer and cider. It's important to prevent the carrots from dehydrating without simultaneously molding the squash and onions. Hence, we use zip-lock bags.

We've gotten creative with carrots recipes: carrot cake, braised and glazed carrots, mashed carrots with garlicky yogurt. We add carrots to soups, omelets, and stir fries. Yesterday I made sweet carrot pie, which is similar to pumpkin pie. I should probably look for that carrot jam recipe, too.  I think it's important to remember that slightly deformed vegetables taste perfectly fine and don't need to be recycled to the compost pile.

Hoop House

Gardening in hoop houses is an affordable way to extend the growing season. It's the end of November and I'm still bringing in fresh bunching onions (scallions) and Swiss chard. This has been such a successful addition to my urban farm. With a little creativity, anybody can build one. I highly recommend it!

Onion Harvest

A week ago my onion bed looked tired. The leaves had been flopping over for several days and it wasn't due to lack of water. The plants were finished and ready for harvest.

At the end of April, I planted a hundred purchased Copra Hybrid onion plants and forty onion "sets" of generic purple onions given to me by a fellow gardener. Onion sets are tiny little bulbs that were sown the previous year and then stored over winter for spring planting. Onion plants, which look like a bundle of thick grass, were seeded a few months earlier and then gathered for transplanting. Both methods are tried and true, although sets are sometimes more disease prone. I planted my onions in a 12'x3' raised bed in full sunshine where they have grown without much fuss.

Last week, after carefully lifting the onions out of the soil, I gently rubbed them clean and placed them on top of the soil to dry for a week. It's important to cure the onions until the outer skin becomes dried and crispy.

Since it's been a rainy week, I transferred the onions to wire tables in the greenhouse and kept the fan running to dry them. The Copra onions will store well in mesh bags, so we'll use the purple onions first.

This is the first time we've grown onions at Red Bucket Farm. So far, it's been pretty easy and we're looking forward to eating this crop!