The New Home Economics


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Garden plan 2010: letting go of rows

My “big idea” with the vegetable garden this year is that I am finally going to let ye olde row system die.  It’s fine for people with acres, but for small spaces, you’re just wasting valuable growing space by putting a walkway between each single line of plants.  So here’s my tentative layout for 2010 (click to enlarge):

As you can see, I have four areas, and plants will be scattered throughout each area to maximize numbers.  I plan to make each area slightly “raised” by scooping a good inch or two off of each aisle, and also by adding extra compost.

So, here are my big plans, from left to right:

1. Bush beans and peas. This irregular-shaped area has had heavy feeders for a few years now (tomatoes in 2008, parsnips in 2009) so it deserves a little legume-love.  Added bonus: the peas will [theoretically] climb on the chain-link fence.  And then they will die, before my tomatoes get big enough to want that area’s light.

2. Celeriac/Cabbage/mint. We tried celeriac for the first time last year and loved it, so this year I am planting it.  It was not easy to find the seed.  We’ll see how it goes.  I’ve never grown cabbage, either.  I’ve been reading my Companion Planting book again and it talks about the benefits of planting various herbs near cabbage, so I might actually spread the celeriac out to several different locations to make room for a little mint in here, which apparently repels white cabbage moths.

3. Banana Peppers/herbs/celeriac (?).  I want to grow a few more banana peppers this year, so we can pickle them.  We have become a pickled pepper addicts.  I am going to mix in some oregano and maybe another herb or two.  Oregano is a very beneficial herb to have in your garden, according to the book.  (It doesn’t really say why, though?!)

4. Radishes/parsnips.  Doing the same combination that I did last year, but this year I’m not doing them in rows.  I will “broadcast plant” this area with the seed, crossing my fingers all the while.  This is the spot where I grew beans in 2009, so I’m hoping that extra N in the soil will give me a better parsnip harvest this year.

What’s new and different this year?
1. No more rows
2. I’m starting both tomatoes and peppers from seed, which I’ve never done before.  My seed-starting experiments of a year ago had mixed results, so I’m going to need to improve my set-up a bit this year.
3. I’m growing determinate tomatoes for the first time ever (determinate means all the fruit is ripe at the same time).  We canned 25 lbs of tomatoes last August and we just ran out about a week ago.  This year I want to can 50 lbs.  I don’t want to have to buy them all, so I’m growing some of my own to can as well.
4.  All of my planning has been done with CSA in mind.  We’ll be getting a CSA box again this year, so I am planting things that we do not get enough of in our box (such as green beans), and things that I can preserve/pickle (such as cabbage, banana peppers, dried beans).
5. Fresh from my Master Gardener training, I tried to choose mostly varieties of vegetables that are recommended by the University of Minnesota because of their known resistance to various diseases.
6. I ordered seeds from Victory Seed Company, who I’ve never used before.  It’s still very early so if they don’t work out I should still have time to get what I need locally.

Are you as nerdy as I am and want to read a whole list of the varieties I’m planting?  I thought so.  Here you go!

Seeds I ordered last night from Victory Seeds:
– Tomato, Roma VF
– Pepper, Hungarian Sweet
– Celeriac, Giant Prague
– Pea, Oregon Sugar Pod
– Bush Bean, Contender
– Parsnip, All American
– Radish, French Breakfast
– Cabbage, Glory of Enkhuizen (A Dutch cabbage!  Be still my beating heart.)

Still need:
– Another pole bean for dried beans
– Cucumbers?  (not sure where I’d put them)
– Mint
– Basil

Seeds I have on hand or am ordering that I’m not sure where I’m going to put them:
– English Sorrel
– Fennel (Florence)
– Dill
– Kale
– Beet
– Parsley
– Chives
– Thyme
– Oregano

Seeds I have that I will likely not use:
– Mesclun lettuce salad  (relatives/friends: holler if you want these)

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Recipe: Cucumber Fennel salad

Hi, this is Jennifer’s husband Adam. We thought that since I do the majority of the cooking in our house, that I should share some of my favorite recipes. This my own recipe. A result of trying to come up with something new to do with fennel.  Jennifer planted a ton and we also keep getting it in our weekly CSA.

cucumberfennelsalad

Ingredients:
1 large cucumber (peeled, seeded and sliced)
large pinch of salt
1 bulb fennel (sliced)
1/2 onion (chopped)
1/2 red bell pepper (chopped)
juice from 1/2 lime (or lemon or orange)
1 T. olive oil
1-2 T. fresh dill, or to taste (or 1-2 tsp. dried)
fresh ground black pepper

Peel, seed and slice cucumber, place in a bowl and add a good pinch of salt. Toss cucumber in salt and let sit for about 30 min – an hour, occasionally pouring off the liquid that forms. Add remaining ingrediends, toss and chill for 15 – 30 minutes to allow flavors to mingle slightly.

Works great as a side dish for grilled meat, or toss in some black beans and cheddar cheese and put in a tortilla shell for a very healthy and delicious wrap.