Growing your own food: April 2012 - Page 2

 I actually try to grow/rase a large portion of my own food ( I don't believe in GM)  To much to list remember but this year I put in a large aspargus patch , grapes,jerusalem artichokes, apple tree's , paw paw trees , snap peas, beets , carrots , broccolie , and lots of corn    also im trying some herbs   calamus, tobacco 

 

 I just bought a excaliber dehydrator as well  cant wait to stuff it with mullberrys razberrys    -  The only thing I have tryed yet are oranges lemmons and jerky   ,  They must add a lot of sugar to the store bought stuff becouse it does not taste the same  but it's still great   - never grown and prepared something that was'nt   and I can't cook  so it must be mental

Lets see if I can remember everything:

 

3 types of tomato- Romas, Better Boys and Early hybrids

 

Peppers: Green,Jalapenos,Italian finger and Cayenne

 

Squash: Zucchini and Butternuts

 

Eggplant

 

3 types of Cucumbers

 

Italian Basil and Parsley

 

Chives (planned on planting but regrew where the were last year--are they perennials?)

We have beets couple different kinds of peas,carrots,lettuce,cabbage,onions,and radish and about 8 tomatoes in walls of water right now. also planted some wheat,barley and oats for chicken food. the weather here is still a little cold to really get going,the farmers are just starting to plant potatoes so in a week or two everything is getting planted.
I get my seeds from Baker Creek Heirloom Seeds. seems to me the Heirloom varieties have less problems and a incredible variety to choose from. We really enjoy the black and multi colored tomatoes.
Think I will wait two weeks,looked out the window and we have a blizzard going on. Got to love Idaho, record highs days ago and snow today.
Edited by cracked egg - 4/27/12 at 7:45am

My mom and I have been putting in a large garden

So far we have got the "three sisters: corn, beans and squash", watermelons, cantaloupes, and potatoes.  Having a late start, but plannign on tomatoes, summer squash, greens, etc also

 

So far we have radishes, beets, carrots, kolorabi, peas, cabbage, and onions planted. Will be adding tomates, peppers, greenbeans, squash, cukes, and potatoes.

We sure are!  Coming into winter here in NZ but we have growing...

Beetroot

Leek

Cabbage (anyone got a good recipe for sauerkraut?)

Cauliflower

Red Onion

Kale

Celery

Perpetual Spinach

Bok Choy

Brussel Sprout

 

We also have a strawberry patch and a passionfruit vine coming into their second year.  There are also manderin and kafir lime trees waiting to be planted.  We LOVE growing our own food!

Thinking the same thing with the sauerkraut. The wife found several on some homestead blogs. I will see if she can find it.

Ok this is what I can remember,

3 varieties of watermelon

2 of cucumber

beans- kentucky wonder, lima,

blackeye peas

cherokee wax

squash

sweet corn

radish

black Dakota popcorn

butternut lettuce

cabbages

 collards

collard/cabbage mix

bell peppers

onions

potatoes

tomatoes

broccoli

We planted some trees this year as well

Washington navel orange

5 apple- Granny Smith, 2 crabapple, 2 Dorsetts

4 pear- 2 Bradford

There is more but I will need to look in the garden layout book for the rest. Time to put out the 2nd plantings so that we can have more later on.

 

I have planted Green Beans

Sweet Corn

Broccoli

Cauliflower

Radishes 

Tomatoes

Zucchini and Squash after Mothers Day..

Strawberry plants are LOADED!! 

All my spices came back

Chives, Thyme, Cinnamon Basil.

 

farmingwifenz, here is the recipe we found for sauerkraut.


1. Remove outer leaves,wash and drain. remove core and shred cabbage.
2. Weigh 5 lbs cabbage
3.measure 3 Tbs. kosher salt and sprinkle over 5 lbs. Of prepared cabbage. mix well and allow 15-20 minutes for cabbage to wilt slightly.
4. Pack cabbage into a one gallon jar. Press firmly until juice is drawn out to cover shredded cabbage.
5. Put a heavy duty plastic bag on the cabbage In the jar and fill with water until it sits firmly,allowing no air to reach cabbage. Ferment for 5-6 weeks at a temperature between 68 and 72 degrees Fahrenheit.(20+22 C.