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Tell us all what you are planting in your garden next season

What are you planting?

What aren't you planting?

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Good question! We are hoping to be buying a small hobby farm this summer, so I'm not sure how far we will go this season. We discussed planting everything as usual then digging them all up, but not sure that's feasable should it end up being later in the season. We've also thought about just planting a few things in pots and bins. The sucky thing is is that I live all winter long just to have my plants in the spring/summer, and I so look forward to it!

If we go with our usual we will have: beans, cukes, broccoli, brussels sprouts, carrots, radishes, tomatoes, peppers, cabbages, lettuces and am hoping to try potatoes in a bin.

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I am in an urban community garden so I need to think of long season veggies that aren't readily obvious or appealing to the casual veggie thief. I grew brussels sprouts this year which got the least fucked with, but took up the most space, had the longest growing season and ultimately the sprouts themselves didn't grow very large- the size of a marble on average. My Green Zebra tomatoes were also left completely untouched.

I'm thinking cauliflower, gnarly looking heirloom tomatoes, some other brassica, cayenne, borage, chard, carrots and spinach.

Suggestions?

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This winter, I plan to make some mini indoor "greenhouses" using the bottoms of seltzer bottles (see the instructables here). Lettuce should work nicely if I put the pots on a sunny windowsill, right? I'm optimistic....

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Has anyone grown Hillbilly Potato leaf tomatoes? They look amazing and supposedly grow huge. I'm counting on them being 'weird' looking.

http://www.seedsavers.org/Details.aspx?itemNo=979

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I've already ordered seeds and started some basic planning, but hope to do more over the holidays. Definitely a monster tomato crop, because we'll can salsa and pasta sauce. Probably five varieties. Obviously, a large variety of herbs, which I'll use through the season, then do stuff like make and free pesto and dry our own for winter use. Also doing a bed of various lettuces, starting an asparagus patch, a few varieties of runner beans, sweet and hot peppers. Also, garlic and potatoes in tire stacks, onions, carrots, melons, and some squash. For us, it's ambitious, but we're hoping to be really self-sufficient when it comes to produce.

I got some interesting seeds--mini pomegranates, some different heirloom watermelons, and sunberries.

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future_reference said:
I am in an urban community garden so I need to think of long season veggies that aren't readily obvious or appealing to the casual veggie thief. I grew brussels sprouts this year which got the least fucked with, but took up the most space, had the longest growing season and ultimately the sprouts themselves didn't grow very large- the size of a marble on average. My Green Zebra tomatoes were also left completely untouched.

I'm thinking cauliflower, gnarly looking heirloom tomatoes, some other brassica, cayenne, borage, chard, carrots and spinach.

Suggestions?
Going for the ugly veggies are you? Maybe a good move.....

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Yes. I was thinking the uglier veggies might deter the occasional interloper but there is some speculation that the culprit works from within.

James O'Toole said:
future_reference said:
I am in an urban community garden so I need to think of long season veggies that aren't readily obvious or appealing to the casual veggie thief. I grew brussels sprouts this year which got the least fucked with, but took up the most space, had the longest growing season and ultimately the sprouts themselves didn't grow very large- the size of a marble on average. My Green Zebra tomatoes were also left completely untouched.

I'm thinking cauliflower, gnarly looking heirloom tomatoes, some other brassica, cayenne, borage, chard, carrots and spinach.

Suggestions?
Going for the ugly veggies are you? Maybe a good move.....

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What's a 'hobby farm'?


Carrie Seal-Stahl said:
Good question! We are hoping to be buying a small hobby farm this summer, so I'm not sure how far we will go this season. We discussed planting everything as usual then digging them all up, but not sure that's feasable should it end up being later in the season. We've also thought about just planting a few things in pots and bins. The sucky thing is is that I live all winter long just to have my plants in the spring/summer, and I so look forward to it!

If we go with our usual we will have: beans, cukes, broccoli, brussels sprouts, carrots, radishes, tomatoes, peppers, cabbages, lettuces and am hoping to try potatoes in a bin.

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Definitely tomatoes! I am hoping they grow bigger this year and would like to try some exotic varieties. Last year, the yellow pears did really well but everything else suffered due to the crappy t-storms we had everyday or at least it seemed that way. I will also grow mint, oregano, basil, green beans, cayenne peppers, jalapenos, and green peppers.

I am going to stay away from radishes and spinach. It seems to attract the bloody groundhogs!

I would love to try asparagus but am not sure how to go about it. Any advise?

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From Wikipedia= "A hobby farm is a smallholding or small farm that is maintained without expectation of being a primary source of income. Some are merely to provide some recreational land, and perhaps a few horses for the family's children. Others are managed as working farms for sideline income, or are run at an ongoing loss as a lifestyle choice by people with the means to do so."

I hope to make some sideline income from organic egg and herb sales, but it won't be a significant amount of income. Mostly going out there to be more self sufficient and debt free as possible. Husband is going to continue on at his place of employment of the last 7 years.

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Wow, the Seeds of Change catalog arrived this week. I haven't been able to put it down since. I'm going to experiment with some new beans and eggplant this year - not sure which variety yet.

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I plant just about everything or try to anyway. Everything is heirloom & organic. I have a mad tomato crop (20 varieties), 6 varieties of greens and carrots, 4 varieties eggplant, squash and peppers, 3 varieties beets, 2 runner beans, and peas, broccoli, califlower, brussel sprouts, potatoes, asparagus, tomatilla and hot peppers. Then the fruit, raspberries, blackberries, strawberries and apples. However, the one thing I hesitate planting this year is cabbage!! Cabbage of any kind. For some reason I end up with zero cabbage and tons of worms. YUCK! If anyone has a sure fire, organic treatment for cabbage worm I would love to hear it. The rest of the veggies are unaffected by pests (hallelujah).

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Staff Recipes: Roasted Heritage Breed Turkey


KariEven though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.

Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.

Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.

Here is her recipe from last year:

Whether fresh or frozen, bring the bird to room temperature before cooking.

Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.

Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).

Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.

Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.

Let the roasted bird rest 10-15 minutes before carving.

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