Tomato, White Rabbit

Tomato, White Rabbit

Indeterminate Cherry Tomato. Early-mid season: 65-80 days
Description Small cherry sized tomatoes that mature from creamy white to yellow when fully ripe.
Flavour A warm very unusual fruity flavour not really tomato like and not acid but delicious in its onwn right. Makes a wonderful cocktail with a mixture of coloured cherry tomatoes.
Plants Huge prolific plants that if left unchecked wild form a sprawling mass of stems, leaves and fruit.
Yield Megga productive.
Seed Source Kokopelli        Origin Developed by Joe Bratka in New Jersey.
Seed Saved 2008
Resistance Suffered from no disease, virus or pest in my garden. Skins are thin so fruit are succespible to cracking if overwaterered.
USP More like a sweet fruit than a tomato so kids love them even ones that don’t like tomatoes.

August 25, 2010
Categories: Tomatoes, Variety Files . . Author: Laura . Comments: 1 Comment

Tomato, Caro Rich

I like to keep good records of my favourite varieties; the ones that I grow and save seeds for. It is full-on tomato season here so I thought I should catch up with the tomatoes and write up some of the best varieties.


Tomato, Caro Rich

Tomato, Caro Rich

Indeterminate. Mid-early season: Said to be 80 days from transplant, though I do think it can be brought on sooner and is usually one of the first to produce fruit in my garden.
Description A round, slightly scalloped, deep orange tomato usually around 7-8cm accross and 120-150g in weight. The orange skin is near perfect; blemish free, smooth, of uniform colour and not too thick. The flesh inside is nice and dense, juicy and orange throughout. One of my favourite salad tomatoes.
Flavour Delicious – a nice balance of tart and sweet. Use raw and in salads
Yield Medium – productive.
 Seed Source Kokopelli   Origin unknown
Seed Saved 2008, 2009, 2010
Resistance Has shown itself to be fairly drought resistant and has not so far suffered from blossom end rot or cracking in my garden.
USP Apart from its beauty these perfect fruit have extremely high provitamin content something like 10 times that of ordinary tomatoes.

August 25, 2010
Categories: Tomatoes, Variety Files . . Author: Laura . Comments: Leave a Comment

Amaranth

Amaranth was one of the highlights of my garden last summer and it is time to start sowing it again so this is a timely heads up to anyone who hasn’t grown Amaranth before to give it a try. This plant has everything going for it, it is easy to propagate, doesn’t much care where you put it, produces an abundance of fresh leaves to eat in summer and delicious nutty grains in autumn, it tastes great and is versatile in the kitchen and if that wasn’t enough it is one of the best looking plants you can grow in an edible garden. I got my seeds a few years back from Bob Bester in Tazmania and although there are many varieties of Amaranth I think this one is Amaranthus caudatus.

Amaranth growing in late July

A tender annual of the Amaranthaceae family, Amaranth is grown for its protein rich leaves as well as it nutritious grains. The name Amaranthus is said to come from the ancient Greek meaning ‘life-everlasting’ which probably refers to its habit of self-seeding. It is also known as Indian, African or Chinese spinach or sometimes as calaloo.

Plant History Its origins appear to be widespread; it is known to have been grown in Asia since the beginning of recorded history, there are species native to Africa and it was a fundamental food and cultural crop of the South Americas. Amaranth is an ancient crop that, along with beans and corn, was famously one of the main foods of the Aztecs. With the arrival of the Spanish conquistadors and the collapse of Indian cultures Amaranth survived only in small pockets of cultivation in scattered mountain areas. Today grain amaranth is a forgotten crop, while corn and beans became two of the leading crops that feed the world, amaranth faded into obscurity despite its potential as a global food source. Amaranth is still grown and eaten as a vegetable green in over 50 tropical countries and is a vital crop in some of the harshest growing conditions in the world.

Amaranth in autumn the grains are inside the millions of tiny pink flowers

Site and Soil Tolerates heat and drought as well as some shade. Grows vigorously and adapts well to various sites.

Propagation Very quick to crop the first young leaves can be picked in as little as 3 weeks. Sow Spring (April-May) a second crop can sown again in late summer in warm areas. Sow in trays and plant out after last frost or sow direct. Cover seeds only lightly or not at all. Germination aprox. 8-10 days at 21-24c (70-75F)

Care it seems to take care of itself and is a really easy plant to grow. It would make a good choice for low maintenance, permaculture or forest gardens as well as a kitchen garden or even flower garden.

Harvest young leaves in summer and grains in the autumn.

Storage use leaves freshly picked or blanch and freeze to store. The dry grains will store for several years.

Botany and Seed Saving [1]A pioneer species, whose niche in nature is the quick colonisation of disturbed land. Plants  produce a huge number of fast germinating seeds and use the C4 photosynthetic mechanism, common in arid-land species, which enables them to thrive in hot, dry weather.

Use Amaranth leaves are used as a ‘potherb’ boiled and eaten as vegetable greens. The stems and leaves cook quickly and become soft with a mild flavour and no trace of bitterness or squeekiness. The leaves and stems make wonderful stir-fries and, to my taste, a far superior cooking green to spinach, particularly when cooked oriental style. The grains can apparently be used in breads, breakfast cereals or as an ingredient in confections but I’ve been experimenting with them in the kitchen making the most wonderful savory seedy biscuits to eat with cheese.

Nutrition [2] Amaranth produces a gluten free high protein grain and the leaves are high in calcium and iron and vitamins C and A making it a valuable source of food.

Bibliog and further reading

[1] Lost Crops of Africa: Amaranth

[2] Amaranth Modern Prospects for an Ancient Crop


April 3, 2010
Categories: A-Z Edibles, Grain, Leaf, Perennials & Self-Seeders, Plant Profiles . . Author: Laura . Comments: 7 Comments

Image Thieves

I am really getting fed up with people stealing my photographs of vegetables and using them without permission. I came accross another one today using one of my images of san marzano tomatoes growing in my garden to sell seeds that they have supposedly grown.

Caught in the Act of Photo Theft

Now if they had grown the seeds they should have been able to take a photo so two things are happening here;  they are not only stealing my images but cheating seed buyers. Beware of seeds sellers online, on ebay or etsy, who are passing themselves off as growers but really just buying seeds and selling on (small seed counts) to make a profit. Todays culprit is Azuredandelion on etsy who are selling 136 varieties of ‘hierloom seeds’ and using my san marzano image to sell one of them.  It has had a bit of cropping and reversing (possibly in an attempt to disguise it) but the image is clearly mine from my post on the Best Preserving Tomatoes -  check it out and see what you think. Shame on them they even watermarked MY IMAGE with their name. The thing that really annoyed me is that they are selling on etsy, a site for hand-made things, which goes against the whole ethos of the thing.

So the time has come to put a stop to it – does anyone know how to protect images? or best way to put a water mark on images. Any advice or tips would be most welcome.

It is easy to ‘Report this shop’ on Etsy so if you feel like making a complaint to etsy against Azure Dandelion for using my image and selling seeds that are probably not ‘hand-made’ please do, it might help get this sort of stuff stopped.

March 23, 2010
Categories: Photography, Web . . Author: Laura . Comments: 11 Comments

Snowbound in Spring

Did I mention that we live in the South of France? Well this white out was only last week! Any English gardeners reading this can take heart, it is not always greener over here.

Snow fall in March 2010

A heavy snow storm came in on Sunday 7th March and we were snowed-in for 7 days. I am primed for just such an event and even hope for it in a strange sort of way. Perhaps the war-time mentality of  my ‘black country’ grandma rubbed off on me and I, like her, always have plenty of food in the pantry. But when my wish came true last week our friends Peter and Joanna were having dinner with us and as the  snow started to fall it was too late, no way to go down the 2km track in the snow. So as the snow fell we were happily playing daft games and getting hammered so by the end of the night we had drank all the wine in the house  (7 bottles- ooops).  Sorry guys I will make sure to store up on wine too for next time!

Outside We had to rescue one of our long haired cats who freaked out when she got stuck in the deep snow, and clear paths for the cats and Ralfie, our friends dog, to get about. We also needed to shake snow off the trees, whose branches might snap and dig out the polytunnel as the plastic stretched under the weight. Pretty dramatic really and the biggest snow fall we’ve seen here yet.

Stuck indoors for a few days turned out to be the start of something, as Jo is an Interior designer and Peter a craftsperson they helped us to set about renovating our living room. Great stuff – still a way to go but it is going to look great and be so much more comfortable. Thanks to J&P.

March 15, 2010
Categories: Garden Log . . Author: Laura . Comments: 4 Comments

Seed List 2010

It has taken me some time to find the seeds for the varieties I want to grow this year but I’ve finally done it and this is my selection for 2010. Plenty of old reliable must grow varieties, some new things I am desperate to grow for the kitchen, some varieties that I am growing to photograph for seed catalogues, some I am not sure what they are but came by the seeds in swaps and others because well I am obsessed. I want to at least try to grow everything and anything edible I possibly can. You just never know what might turn out to be an edible diamond. So this is my seed list for 2010, there’s a lot of varieties this year and I just hope I can fit them all in.


ALLIUMS Alliaceae
ONION Allium cepa
Maincrop Sow after the shortest day of the year S(Dec-Jan) TPFeb PMarch
Succession Sow S 1.Feb-April 2. Mar-May 3.MidAug-MidSept H Aug-Sept/April-June/April-Sept Some vars Sept-April Dates listed for individual vars as per seed source.
Onion Tropea Rossa Lunga (F) S:[July-Sept] or Mar-May H May-Sept new
Onion Rossa Lunga di Firenze (F) S:[July-Sept] or Mar-May H May-Sept new
Onion Blanca de Lisboa S:mid Jan-Feb TP March-April H Aug-Sept
Onion Walla Walla (O) SMar-Apr HMid June-Oct Sweet Salad onion
Onion Giugnese (F) S[July-Sept] or Mar-May H May-Sept
Onion Tonda Musona (F) S[July-Sept] or Mar-May H May-Sept
Onion Blanc Blanc de Paris SAug-Sept HApr-July
Onion De Rebouillon* (O) Bulb SAug-Sept H Apr-July. Scallions S Apr-May H May-July
Onion Japanese Bunching Long White Tokyo SMar-Jun HMay-Oct
Onion Barletta SFeb-April Poly
Onion Rose de Roscoff (SW) P March growing for seed
GARLIC Allium Sativum P Oct-Jan
Garlic Asiatic? Turban (SWPatrick/SS)
LEEK A.porrum
Leek Bleu de Solaise (V) S (Feb-Mar) March-May PJun-Jul HDec-Mar could sow earlier
Leek Musselburgh S(Jan-Feb) March-April HNov-Mar
PERENNIAL ALLIUMS
Welsh Onion Allium fistulosum Commune Rouge (FSM) SFeb-May HApr-Nov Perennial
Tree Onion Allium cepa proliferum Amish (SWPatrick) perennial P autumn
Tree Onion Allium cepa proliferum Egyptian Walking Onion (SWPatrick) perennial P autumn
Garlic Chives (FSM) Allium tuberosum S: Spring or early autumn

BRASSICA Brassicaceae
Brassica Oleracea
Broccoli, Purple Sprouting Botrytis Cymosa Group Rudolph extra early* (O) SMar-May TP H Dec-Jan
Broccoli, Purple Sprouting Botrytis Cymosa Group Late (T&M) SApr-May TPJun-Jul HJan-Feb
Broccoli, Purple Sprouting Botrytis Cymosa Group Early (O) SApr-May TPJun-Jul H Mar
Brussels Sprouts, Gemmifera Group Noisette or Mezzo Nano(O) S(Feb-Mar) PApr-May HOct-Dec
Cabbage, capitata group Savoy Ormskirk* (T) SApr-May TPJun-Jul HNov-Apr
Cabbage, capitata group Golden Acre (SH) SFeb-May HJun-Sept New
Cabbage, capitata group Red Acre (SW Candy) New
Cauliflower Botrytis Group All Year Round S(Jan-Mar)Mar-Jun, Sept-Oct HJun-Oct New
Cauliflower Botrytis Group Italica Romanesco (Un) SApr-May HSep-Oct
Cauliflower Botrytis Group Italica Romanesco Precococe (F) SMay-July TPMay-July H Nov-Jan
Kale Acephala Group Red Russian* (SW Ireland) SJan-Jun TP before mid August HNov-Mar
Kale Acephala Group Cavolo Laciniato* Nero di Toscanna Precoce (F) SMay-Jul TPJun-Aug HOct-Dec New strain
Kale Acephala Group Dwarf Green Curled SMar-May PMay-Jun HSept-Mar New
Kale Acephala Group Asparagus Kale (HSL) SMay TP July-Aug
Kale Acephala Group Georgia Southern Collard (HSL) SMay TP July-Aug
Kale B.O longata? Jersey Walking Stick (O) SApr-May TP June-Jul HNov-Mar New 2010
Collard Greens Acephala Group Vates (SW) SJan-Jun TP before mid August HNov-Mar
Kohlrabi Gongylodes Group Purple Vienna (I) S(Jan-Feb) May-July/ June-Aug HApr-Nov
Chinese Broccoli alboglabra group Kailaan (O) SJune-Aug
Oriental and other brassica Greens and Mustards
S1.[Jan-Feb] 2.May-Aug 3.Sept-Oct 4.[Nov-Jan]
Chinese Cabbage B.rapa var Pekinensis unknown var
Chinese Cabbage B.rapa var Pekinensis Michihli
Chinese Cabbage B.rapa var Pekinensis Wong Bok SJun-Aug HAug-Oct
Pak Choi B.rapa var chinensis (K) unknown var
Pak Choi B.rapa var chinensis Canton Dwarf (SS) 
SSept-Oct [Nov-Jan]
Rosette pak choi B.rapa var rosularis Tatsoi 
(O)
Mizuna B. rapa var nipposinica or japonica 
(SS) SMay-Aug or Sept
Komatsuna B.rapa var perviridis (O-Photo) 2010 SMar-Sept HApril> cut 40days
Oriental Greens Stir Fry Mix (O) SApril-Sept contains White Pak Choi, Chinese Kale Full White, Tatsoi, Kaillan, Choy Sum Yukina and Savoy.
Texsel Greens B.carinata Abyssinian Cabbage/Ethiopean Mustard (T) S(Feb or Oct) SMar-Sept.
Indian Mustard Greens Brassica juncea (O) SJune-Sept HAutumn-spring. 55days

MAIZE Zea Mays
S[April]-May PMay-June HJuly-Sept
Sweetcorn Stowells Evergreen (O-Photo) 2010
Strawberry Popcorn (SW) Corn, Popcorn Zea Mays (SWFrance) S(April)May PMay-June HAug-Oct

CUCURBITS Cucurbitaceae
Sow in pots early mid spring and set out after frost S(March-April) TPMay-June
Armenian Cucumber Cucumis melo var.flexuosus (SW) 2009 Poly
Hairy Cucumber Cucucmis melo Bari (SW/SS)
Cucumber Cucumis sativus Satsuki Madori (SW) new 2010
Cucumber (Gherkin) Cucucmis sativus Fin de Meaux (Tz/SS) Poly
Summer eating
Courgette C. pepo Verte D’Italie (G) 2008,2009
Squash, C.pepo Patty Pan Mixed SMar-May HSep-Oct (Un) new 2010
Squash, C.pepo Yellow Crookneck (SW-Mike@PlanB) new 2010
Squash, C.pepo Delicata (O) aka ‘sweet potato squash’ Trailing habit
Squash C.pepo Table Queen (O)
Winter Storage
Pumpkin C.maxima Queensland Blue (SW-Matron)
Pumpkin C.maxima Marina di Chioggia (F)
Squash, Winter C.moschata Butternut * (SS)
Gourds & Unusual Cucurbits
Snake Gourd? lagenera alargadisima lunghissima de sicilia (SW) new 2010
Ridge Gourd/Luffa* Luffa actangula
Sponge Gourd/Luffa smooth Failed 2009 try again
Bitter Gourd/Karela Momordica Charantia. Failed 2009 try again
Achocha Cyclanthera pedata Fat Baby (SW) Failed 2009 try again
Calebasse Lagenaria siceraria (K) new probably edible but growing for the shell
Bottle Gourd (SW) new probably edible but growing for the shell
Melons
Watermelon Citrullus vulgaris Kleckley’s Sweet (SW)
Watermelon Citrullus vulgaris Cream of Saskatchewan (SW)
Watermelon Citrullus vulgaris Yellow from NZ (SW)
Melon Cucumis melo Zatta (Ugly but Good) (F) S[Feb-Apr] TP/S May-June HJul-Nov

LEAFY GREENS & SALAD
Amaranth (Amaranthus caudatus) SApr-May and July-Aug.
Chicory (Cichorium intybus) Variegata Di Chioggia (F)
Chicory (Cichorium intybus) Rouge de Vérone (V) Radicchio S May-July H Oct-March
Chicory (Cichorium intybus) Rossa di Treviso 2 (F) Radicchio S May-Sept H Sept-Dec upright with long red leaves
Chicory (Cichorium intybus) Sugar Loaf (V) SJun-Aug
Chicory (Cichorium intybus) Witloof (Forcing) SMay-July Lift Oct HNov-Mar
Chicory (Cichorium intybus) Barbe de Capucin (Forcing) (G) SMar-Aug HJun-Mar
Chicory (Cichorium intybus) Catalogna Gigante Chioggia (F) S:Mar-Sept
Corn salad/Mâche (Valerianella locusta) A Grosse Graine S:July-Sept, Aug-Oct H:Sept-March
Corn salad/Mâche (Valerianella locusta) Ronde Maraîchère S:Aug-Oct H:Sept-March
Corn salad/Mâche (Valerianella locusta) Coquille de Louviers S:Mid July-Oct H:Sept-March Spacing 20cm (V)
Endive (Cichorium endiva) Frisée De Meaux S(Feb-Mar)May-July HMay-Aug-Oct
Endive (Cichorium endiva) Frisée Fin de Louviers S(Feb-Mar) May-July H May-July & Aug-Oct
Endive (Cichorium endiva) Scarole Ronde verte à coeur plein SMay-Aug
Fenugreek (Trigonella foenum-graecum)
Malabar Spinach (Red) SMay-Jun new
Rocket Cultivated* (Eruca Sativa M.) SMar-Oct H:All year
Rocket, Wild (Diplotaxis tenuifolia) SMar-Sept
Chrysanthemum Greens (Chrysanthemum coronarium) S(Feb-March&Sept) & May-Aug
Spinach (Spinacia oleracea) Géant d’Hiver * S Aug-Oct (Oct-Nov-Feb) H Oct-April
Spinach (Spinacia oleracea) Bloomsdale Longstanding (HSL) (39days) new
Swiss Chard (Beta vulgaris var.cicla) Verte a Carde Blanche* (G)(Feb-March) April-June + September

LETTUCE Lactuca sativa
Sow Spring (Dec-Feb), Summer (March-May), Autumn (June-Aug), Winter (Sept-Nov)
May King (Crisphead) winter/spring (O-Photo) 2010
Winter Density (Cos) Winter/spring S:Aug-Sept
Brune D’Hiver Butterhead Winter/Spring
Rouge D’Hiver Romaine Winter/Spring
Rougette de Montpellier butterhead Winter/spring
Valdor (Butterhead) Winter undercover/spring S:Sept-Oct
Corsair (Cos) spring/summer
Sherwood (Cos) spring/summer
Regina dei Ghiacci* (Iceberg) spring/summer
Paris Island Cos (Cos) spring/summer
Sucrine (Romaine) summer
Little Gem (Semi-Cos) summer
Craquerelle du Midi (batavia) summer
Laura (Batavia) summer/autumn
Rouge Grenobloise* (Batavian) autumn/winter lettuce, good in cold and shade.
Verde D’Inverno (Cos) Autumn/Winter/spring S:(Feb-April) July-Oct H Autumn / winter
Gloire de Dauphiné (Batavia) Autumn/Winter/spring S May-July /Sept-Oct New
Greek Maroulli (Cos) (63days) (HSL) 2010
Soulie (butterhead) Heirloom ?
Red Leprechaun (Romaine) autumn ?
Green Salad Bowl, (Loose-leaf) all year S:March-Sept
Red Salad Bowl (Loose-leaf) all year S:March-Sept
Lollo Rosso (Loose-leaf) all year S:March-Sept
Bronze Arrow (looseleaf) all year (HSL) 2010
Sword Lettuce (Lactuca longifolia) Yu Mai Tsai Leaf (SWCandy)

LEGUMES Leguminosae (Fabaceae)
Haricot or Common Bean Phaseolus vulgaris
Sow Direct (March) April-Mid Aug H June-Oct
Haricot (Bush) Fin de Bagnols green filet
Haricot (Bush) Maxidor *(SS) yellow beurre bean
Haricot (Bush) Roi des Beurres / Kinghorn yellow beurre bean S:Mid July
Haricot (Bush) Black Turtle (SW) new 2010
Haricot (Pole) Mountaineers (HSL) White Half Runner new 2010
Haricot (Pole) Blue Queen (HSL) 15-20cm long purple pods new 2010
Haricot (Pole) Supermarconi (F) flat podded green new 2010
Haricot (Pole) Rattlesnake (SW-Mike@PlanB) new 2010
Haricot (Bush) Black Turtle (SWFrance) new 2010
Haricot (Pole) True Red Cranberry (shelling) (SW) new 2010
Pea Pisum sativum
Annual cool season crop Sow round seeded 15 Feb-15 April & End July H May-June & Oct in mild areas S Sept-Nov H March-April wrinkle peas
Pea Duke of Albany Maincrop, Tall
Pea Alderman Maincrop, Tall wrinkled S March 100days
Pea Epicure (HSL) Tall-2-3m new 2010
Pea Mangetout Pisum sativum macrocarpon
Pea (snap) Sugar Anne (O) dwarf S April
Pea (snap) Sugar Snap (O) dwarf S April
Pea (snow) Norli (DO) Tall
Pea (snow) Carouby de Maussane (G) Tall SFeb-April new 2010
Other Legumes
Bean, Broad Vicia Faba. Aquadulce (V) S Oct-Nov H April-May early var
Bean, Runner Phaseolus coccineus Scarlet Emperor (SS) perennial Early
Bean, Long Green Vigna sesquipedalis (F/SS) Undercover (March-April)
Bean, Long Red Vigna sesquipedalis (F/SS) Undercover (March-April)
Bean, Soya Glycine max Fiskeby (SW) new 2010
Chickpea (Cicer arietinum) new 2010
Peanut (Arachis hypogaea) S[Feb-Mar] TP May H Sept 2009

OKRA Abelmoschus esculentus
Sow in Heat early/mid-spring March-April Transplant after last frost
Okra Texas (SW)

ROOTS
PARSNIP Pastinaca sativa S March-April
Parsnip Demi-Long de Guernsey (C) SFeb-May H Sept-April
CARROT Daucus carota
S (Jan-Feb & Nov) S March-July main crop carrot.
Carrot Gigante Flakkée (F) SMarch-July late
Carrot John’s Purple (HSL)
Carrot Red Elephant (HSL)
Carrot Rainbow Mix (O)
Carrot Amsterdam Forcing (O) S(Feb)
BEETROOT Beta vulgaris
I (Oct-Nov) II March-April, III May-June, IV July-Aug
Beetroot Boltardy* (O) early/main crop S:March (S: Nov in polytunnel).
Beetroot di Chioggia (SW) SApr-July Old Italian salad beetroot.
Beetroot Cylindra (W) SApr-July HJuly-Oct
Beetroot Golden Detroit (O) SApr-June HAug-Nov
RADISH Raphanus Sativus
Daikon SJuly-Aug (SW-Kate) Harvest 10-12 wks failed 2009
Daikon Mooli Minowase Nr2 SMay-Aug or July onwards HAug-Nov
Radish Giant Luo Buo (SWCandy) S Late summer early autumn ready 75 days.
Radish French Breakfast (V) S Jan-Feb
Radish Pink Beauty (O-Photo) 2010 SFeb-Sept HMay-Oct
Radish White Icicle (SWCandy) a daikon type radish
TURNIP Brassica rapa var. rapa
Turnip, Rave D’Auvergne Sow late summer / autumn for winter
FENNEL Foeniculum vulgare
Sow after midsummer for autumn & winter crop.(November in polytunnel for spring crop).
Fennel de Parma Sel Prado (F)
Fennel (SW) unknown var
SALSIFY Tragopogon porrifolius
Salsify Mammouth a fleur Rose SMar-June HOct-Apr

SOLANUM
AUBERGINES Solanum Melongena
Annual prefers Hot & Humid conditions S Jan-Mar in heat and plant out after last frost.
*Szechuan (HSL/SS)
*White Egg (SS)
Thai Long Green (SW)
Thai Round white / green (SW)
Black Beauty (SW)

PHYSALIS Solanaceae
Sow undercover 6-8 weeks before last frost, can take up to 3 weeks to germinate, plant out mid spring – early summer or sow direct. S: Mar-April P or S direct May
Physalis (Physalis Peruviana) Coqueret de Perou Height 70-100m (FSM) 2009

CAPSICUMS
Perennial prefers Hot conditions S (Nov) plant out undercover March-April or Sow Jan-Mar in heat
PEPPERS C.Annuum
S Jan-Mar in heat or Aug-Nov for indoors
Doux D’Espagne/ Spanish Mammoth (SS)* Outstanding sweet pepper
Californian Wonder Orange (SS)*
Yellow Cornos (SW/SS) Yellow tapered
Giallo D’Asti Yellow (F) new
Topepo Rosso (F/SS) Red Round tomato shaped pepper.
Cecei (Sweet White pepper) (SWNóra) Hungary new 2010
Kocsolai (Sweet red pepper) (SWNóra) Hungary new 2010
PEPPERS, Chilli
Aci Sivri* (SW) Turkey
Alma Paprika (SWCandy) Heat Level 1 new 2010
Cayenne* (SS) Guyana
Chile De Arbol*  (SW)
Cyklon  mildly hot Poland new 2010
De Bresse  (O) Medium Hot France new 2010
D’Espelette (SS) Heat 3-4/10 French Basque
Exploding Ember  (SW/SS)
Fish Pepper (SW) Heat 10/10
Guajillo (SWCandy) Mexico Heat Level 5-6/10 new 2010
Guindilla*  (MS) Heat 3-4/10 Spain
Grandpa’s Home Pepper  (SS) Siberia
India Goat Horn  (SW) not true but like what I got so breed this one
Istanbul (SS)
Jalapeño, Conchos  (SW/SS) Heat 4/10
Jalapeño, Early  (O) Medium Hot
Jalapeño, (SW)
Kashmiri I 2009  (MS)
Kashmiri II 2009  (MS)
Kalocsai (Hot paprika?)  (SWNóra) Hungary new 2010
Oriental Red  (MS) medium
Pasilla (k) Mexico Heat 1/10
Pasilla Bajio (SS)
Pepperoncini (K) & Golden Greek Pepperoncini  (SS)?
Pimientos de Padrón  Med+Hot Spain
Santaka  Japan Heat 8/10 (SW)
Satan’s Kiss(F/SS) Italy Heat 1/10
Szegedi (Hot paprika) (SWNóra) Hungary new 2010
Thai Red  (MS/SS) Heat Level 8-9
Tepin or Chiletepin C.Annuum var. glabriusculum Heat 8/10 Mexico
~ C.Baccatum
Aji Amarillo  (MS) Peru Heat 7-8/10
Lemon Drop* Heat 8/10
~ C.Chinense
Habanero, Peach C.Chinense Hot
Habanero, Red (MS) C.Chinense Hot
Trinidad Seasoning C.Chinense Mild (SW)
~ C.Pubescens
Rocoto Red Peru.
Rotoco, Alberto
~ C.Frutescens
Tabasco  Louisianna Heat 8/10 Poly

TOMATOES Lycopersicon esculentum
Sow in Heat early/mid-spring March-April or Direct May Transplant after last frost
Tomato Zapotec (SW Candy) Large pink-red fluted tomato. Mexican heirloom
Tomato Ceylon (SWCandy) mini-beefsteak heirloom tomato
Tomato Auntie Madge’s (HSL) small red plum tomato new 2010
Tomato Greek (HSL)
Tomato Double Rich* (K)(SS) red beefsteak
Tomato Cuostralee* (K)(SS) red beefsteak
Tomato Ananas / Pineapple yellow/red beefsteak
Tomato Caro Rich* (K/SS) orange
Tomato Reine D’Or (SS) yellow
Tomato White Beauty (O) White new 2010
Tomato Emerald Evergreen green beefsteak.
Tomato Andean Purple (SWCorsane) collected growing wild in the Andean foothills new 2010
Tomato Eva’s Purple Ball (SW/SS) pink/purple
Tomato Noir De Crimée *(V/SS)black
Tomato Green Zebra (HSL/SS) small vine yellow/green stripe
Tomato Peacevine or Gardeners Delight(HSL/SS) red cherry
Tomato Miel du Mexique (SS) large red cherry
Tomato Roma V.F. determinate paste
Tomato San Marzano2* paste
Tomato Cornu des Andes* paste

GRAINS
Quinoa, Temuco (HSL) S [April] TP May
Quinoa, Rainbow (HSL) S [April] TP May

PERENNIALS
Asparagus Asparagus officinalis*  P spring
Sunchoke /Jerusalem Artichoke Helianthus tuberosus. Asteraceae P March H Nov-March
Cardoon Cynara cardunculus.Asteraceae Plein Blanc Enerme S (March-April)-May H Sept-Dec
Rhubarb Rheum undulatum S July-Sept P Oct-Dec Harvest the following year.

FUNGHI
I have not grown mushrooms before so this will be a big learning curve. The aim of adding mushrooms to our edible garden is to cut down the amount of animal protein we eat and to broaden our year-round harvest. I am also fascinated to learn more about mushrooms after hearing Paul Stamets talk on mushrooms.
Tree Oyster Mushroom Pleurotus Ostreatus . Habitat broadleaf hardwoods in spring and autumn.
Incubate mycelium on wood indoors in warm humid conditions ( 25c for 4-8weeks, humidity 85-95%) no light necessary. Formation bring outdoors to a light place 12-15c for 30 days, humidity 95-100% Fruiting 10-21c, humidity 85-95%) Stamets says Oyster are the easiest mushrooms to grow so I will star there.

HERBS/span>
Mexican Tarragon (sweet mace)(SW Candy) Hardy Annual/Tender Perennial.
Summer Savory (SW Candy)
Mammoth Dill (SW Candy)
Mitsuba Japanese parsley (Honewort) (Cryptotaenia japonica) A hardy perennial woodland plant Sow late spring and early autumn (SWNóra)
Perilla/shiso (Perilla frutescens) Red
Perilla/shiso (Perilla frutescens) Korean large leaved green (SWCandy)
Basils: Genovese, Lime, Purple, Thai
Parsley Giant Italian Flatleaf
Alongside plenty of perennial herbs Rosemary, thyme, oregano, bay, tarragon, sage, mint etc.

KEY Those marked with a * are my favourite varieties ones I will always grow because they produce well and are valued in my kitchen.
S Sow TP Transplant P Plant H Harvest
Seed Source Code (SS) self saved (SW)Seed Swap (K) Kokopelli (HSL) Heritage Seed Library (F) Franchi Seeds (V)Vilmorin (DO) Duchy Originals (O) Organic Seed Catalogue (T) Tuckers Seeds (RS) Real Seeds (N) Nicky’s Seeds (PC) Potager d’un Curieux (Eden) The Eden Project (LeP) Le Paysan (Tz) Tezier (C) Caillard(AH) Amish Heirloom Seeds (Mar) saved from a market fruit

February 19, 2010
Categories: Garden Log, Planning, Seed Saving . . Author: Laura . Comments: 11 Comments

Kale, Black Tuscan

Kale, Borecole or Colwort,  Brassica oleracea var. acephala
Cruciferae [Brassicaceae] commonly known as the mustard family

Cavolo Nero growing 2007

A Lacinated kale also referred to as Nero di Toscano, Cavolo Nero, palm or dinosaur kale. This is one of my all time favourite winter greens and to my mind one of the best winter greens you can grow. A hardy plant that, like most Kales, produces lush leaves during the cooler months, growing sweeter after frosts. The leaves of this variety are long and blistered, with the crinkled edges turning inward. The leaves are a dark green that get darker, almost black, the colder it gets.

Nero di Toscana Precoce in December sun 2009

Origin Kales are non heading cabbages and one of the oldest forms of cultivated brassica. It is often described as primitive possibly because it is little changed and most closely related to the wild brassica ancestor whose origins appear to be the eastern Mediterranean regions. It is thought to have been used as a food crop as early as 2000 B.C and known to have been cultivated in Europe, by the early Greeks and later Romans, and then spread to other parts of the World. Today Kales represent a species of leafy greens with a great deal of diversity. This variety is from Italy where it was developed in Tuscany, probably during the 18th century. Vilmorin in 1885 describes the Italian Cavolo Nero as being similar if not the same as a variety known as Chou Palmier (palm cabbage) grown in France at that time, but described as tall and not going to flower until its third year.
Propagation Sow in a seed bed in mid to late spring and plant out in summer 6-8 weeks later. Choose a cloudy or rainy day or provide temporary shade for the first week, if the weather is hot, to give the young plants a chance to settle. Plant deeply right up to the first leaves to provide good support. Plant in rows or blocks at a spacing of 30-45cm apart for large plants or 20cm for smaller ones. Care hoe between plants and provide ground cover with an organic mulch to retain moisture and liquid feed in spring to encourage fresh growth. Note I’ve grown this Kale here for the last 5 years and some years it performs much better than others probably to do with the dry heat but it is most badly affected by delaying planting out (I’ve sometimes delayed  more than a whole month waiting for a dull day to transplant but I think it is better to plant out even when conditions are not good and provide shade and moisture than delay and leave it in the seedbed too long, this years Kale did not get planted until mid September and it is pretty stunted). I would generally aim to get winter brassicas planted in July and certainly before mid August. For those in cooler climates this kale should do very well.

Tuscan Kale growing January 2005

Crop These kales are hardy up to at least minus 10c (15F) and stand a long time ready to crop, over 5 months in my garden, from late Autumn right through heavy winters to early spring. Harvesting discard any older yellowing leaves (these won’t taste good) and pick leaves as needed by pulling downwards against the  stem. Flower spikes are sent up in spring and, if caught at the right moment, make delicious spring sprouting-broccoli-like greens.

Leaves of Nero di Toscana Kale

In the Kitchen
Absolutely delicious simply steamed, pan fried with garlic, or boiled then seasoned with butter. It is a versatile green and can be added to soups such as Ribollita or cooked in sauces such as Indonesian pepper sauce. People often advocate eating this kale raw, but personally I don’t like it. I think its flavour is enhanced by brief cooking, as little as 3 minutes in a wok or pan of hot water makes all the difference, just until the green intensifies.

Further Reading
Kale: The Phytonutrient Master

February 9, 2010
Categories: A-Z Edibles, Brassicas, Variety Files . . Author: Laura . Comments: 9 Comments

Choosing a raised bed system

There are many ways of growing vegetables; in fields, beds, trenches, flooded areas, sunken beds, rows, vertically, square foot beds, grow bags boxes and pots, even in nutrient rich water.

Building East to West raised beds in the Potager

In our area people generally rotivate their land each spring and plant the vegetable gardens out in rows like a mini version of field cultivation. I followed the local way in our first year here but found that our light stony soil was non the better for it; the nutrients and humus I added were just getting washed away during the torrential rains in autumn. So now I prefer a raised bed system; for our sloping growing land with soil that is light, shallow and stony over rock, a raised bed system is what works for us.

Strawberry bed with a mulch of pine needles to increase acidity and to mimic a woodland floor

Benefits of using a raised bed system

  • Soil depth is increased as mulches are applied each year
  • Soil does not get compacted because it is not being walked on
  • Soil is kept aerated and weeded by hoeing the top few inches
  • Soil structure is improved by keeping it undisturbed (digging light soil just turns it to dust).
  • Soil fertility can be improved as and where needed and in rotation
  • Water is conserved by tailoring irrigation to the needs of the crops in each bed
  • Planning and rotating the growing area is easier because beds are fixed
  • Easier to provide specific soil requirements for plants with special needs.
  • On a sloping site a raised bed can level the growing area
  • Work is reduced by digging soil only once and thereafter leaving it alone
  • Taller edges can be made to protect and support some plants
  • It just looks tidy! when i go down to the kitchen gardens it is easy to walk between the beds and harvest what i need.

For us the benefits of a raised bed system outweigh the downsides. Raised beds are less suitable to the light sandy soil and dry conditions we have here, as raised beds have a tendency to dry out faster. However, the fact that the beds won’t be dug over again helps to maintain the soils structure and by top dressing with muck and compost twice a season and mulching in summer we are able to increase the fertility and water retention of the soil making it less prone to drying out in the long term. The bed edges also help to protect the top soil from being whipped away by the long, dry summer winds.

Raised beds in the veg patch (one end woven)

Edging the beds
I did try to just visually mark the bed boundaries because I wanted to be able to change the layout each year but I found that the top dressings and nutrients got washed away in the heavy rains. The higher the planting areas got and the lower the paths got the more got washed away and the growing areas became smaller in time. So I ended up edging the beds.

Ours are not the smartest looking beds, most are edged with whatever i can get my hands on; old planks, the round end bits of trees left over from milling, flat stones, I even tried making some woven edges – far too pretty for my garden, rather pointless and they only lasted a single season but they did look cute (see pic above). I have learned to just make the best use of what I have around without causing myself extra work.

Adapting growing methods to climate and land
We live in a mountainous area which has unfortunately been given over to the mono-culture of pine trees but it would have been covered in a mixed deciduous forest with shrub and low growing plants. This year I plan to start fencing off some new areas of land to try growing edibles in a more natural forest-like way. No fixed beds just a layering of planting that will mirror the way plants grow in nature with trees, bushes, climbers, perennials and annuals (if they self seed) all taking their place. I want to see for myself which is more productive and uses the least water; the permaculture way as advocated by Bill Mollison or the fixed bed intensive growing the way i do it now. Gardening is about adapting and being open to find out what works for each piece of land and climate see Kate’s picture of some clever irrigated sunken vegetable beds in India @ Hills and Plain.

Revised and adapted from my original post 26/3/2007

February 5, 2010
Categories: Growing Techniques, Manual, Soil Fertility . . Author: Laura . Comments: 4 Comments

Chayotes

Chayote, also called Vegetable Pear, Choko or Chow Chow

Sechium edule. Cucurbitaceae

I love trying new vegetables and I am always happy to find plants that will grow productively in the blistering heat of our polytunnel in summer, but chayotes turned out to be one of the best edibles I’ve grown.

Chayote is not something I had grown or even tasted before 2008 but Hermine, who runs an organic goat farm near me, gave me two chayotes.  The idea was that I could eat one to see what it tasted like and plant the other, but as they both started to sprout I planted both and just hoped that they would taste good at harvest time. The vegetables turned out to surprisingly good, crisp and delicious, almost better than a courgette or a cucumber in some ways; the flesh is denser and crisper, with a light subtle taste and smooth texture that makes them very versatile in the kitchen.

Origin Its origins are Mesoamerican although how far back it goes is a mystery because, unlike many other vegetables, there have been no remains; fibres, seed or skin found to date its cultivation or use. It was however recorded by the early Spanish invaders as a food consumed by the Aztecs.

Use Most parts of the chayote are edible; the starchy tuberous parts of the roots are used like potatoes, the shoots as a pot herb, the young leaves as spinach or as a medicinal tea, the fruit as a vegetable and the nutty stones inside the fruit are prized by cooks. When young the fruit can be eaten whole but as they get bigger it is best to remove the skins as these can get a bit tough. They are equally delicious raw or cooked and go well with nutty, hot, salty, spicy or sour flavours. I particularly like to cook them with coconut, lentils, peanuts, tomatoes, chilli and citrus. Lovely grated raw, sliced in salads, stir-fried, lightly boiled, baked, candied, pickled, pureed, mashed or added to soups, curries and stews. I’ve still have lots of experimenting to do with this vegetable in the kitchen but so far it really is a winner.

Propagation Chayote are propogated from the whole fruits. Keep some fruits back each season and plant as many as required. In spring plant the chayotes on their sides with the thin end facing slightly upwards nearer the surface, cover with soil, water in then add a layer of mulch to protect from any late frosts and retain moisture.

Site and Soil As with other cucurbits Chayote will grow best in rich soil. Plant the whole fruit in stations prepared with good rich planting mix. I use a mixture of manure, woodash, leaf mould and garden compost.

Care Keep moist and provide a climbing frame for the plants to grow on.  Pinch out and tie up plants as they grow.

HarvestFruit are ready to harvest 4 -6 months after planting.

Pests & Diseases keep an eye on them as with any cucurbits undercover, they will be prone to red spider mite and powdery mildew. I also had a problem with mealy bug in the polytunnel which affected the chayote plants badly.

Lunar Planting
I have found that cucurbits sown one or two days before a full moon have a higher germination rate and crop more vigorously. I planted the second of the two chayotes on the 19th March two days before a full moon. The first I planted a couple of weeks earlier.

Sources and links for more information
wikipedia gives a good breakdown of the many names for this plant around the world.
R. Lira Saade (National Herbarium of Mexico, Mexico City) writes about Chayote as a neglected crop describing its botany, history, culture and uses in her article New Crop Chayote
Chayote is posted as a Plant of the week on Killer Plants

January 23, 2010
Categories: A-Z Edibles, Cucurbits, Plant Profiles . . Author: Laura . Comments: 12 Comments

Chilli, Lemon Drop

Lemon Drop pods freshly harvested

Chilli, Capsicum baccatum, Lemon Drop

An Aji variety from Brazil or, according to the Chilliman, its origin is Peru where it is known as ‘Kellu Uchu’. Citrus-flavoured hot lemon yellow chilli pepper. Some sources list this variety as C.chinense but Kokopelli list it as C.baccatum which matches its botanical characteristics.

Chilli Pepper, Lemon Drop Growing

Plants Beautiful arching plants grow to 2-3ft in height. A very productive variety the spreading branches are quickly laden with fruit. The flowers are white star with green markings on the inner petals.

Pods The bright yellow, crinkled, cone-shaped fruits are about 4cm long and 1cm wide and mature from green to yellow. Some sources say in 100 days from transplant but the strain I grow have pods to harvest 3 months from sowing.

Flavour This is a truly unique flavoured chilli with a real sharp and distinct citrus flavour.

Heat A hot chilli Lemon Drop. According to Kokopelli this chilli has a Scoville rating in the 5,000 to 15,000 range making it Heat Level 6 but I think it is hotter and more likely Heat level 7/8. As with most chillis the actual heat of each pod will be affected by the growing conditions.

Use A fantastic chilli adds both heat and citrus tones to all kinds of cooked dishes. Dries well and the Lemon Drop pods make a wonderful and very hot powder.

Lemon Drop Chilli Seed Processing

Seed Saving

Pods have very few seeds sometimes as few as 15. Saving seeds from hot chilli peppers can be painfull, the heat from these chillis burns through gloves and irritates the hands. I find if the chilis are first dried then the stalk end can be broken off and the seeds can be shaken out of the capsules without touching them.

Growing Log

2007 I grew these as a seed Guardian for Association Kokopelli  Sown March 17 (20 seeds) in a 13cm pot of sterlised seed compost covered with vermiculite then placed in an electric heated propagator. Pricked Out April 9  (6 plants) to 7cm pots of sterlised seed compost. Hardened off in unheated polytunnel (12c-30c). Planted Out May 20 6 plants in a single row. Productive from June 20 to November 6 outdoors. Planted 45cm apart. Note these plants have a wide spread and should be spaced 60-75cm apart

2009 Sown Jan 11 (10 seeds)

Note this variety log is part of a series on my favourite varieties; the pick of the crop and the ones that I will continue to grow and save seeds of. I like to keep good records for the varieties I maintain seeds for. See my other variety files

January 23, 2010
Categories: A-Z Edibles, Capsicum, Seed Saving, Variety Files . . Author: Laura . Comments: 2 Comments

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