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South View Garden

Another year wow where does it go. With a laundry list of things I’ve learned from last year this year’s garden has been severely simplified. I figured out (roughly) how much of each planting we use and what I need to scale back on, what to plant more of. The boyfriend, Dale, has gotten more on board with my canning. Last year’s tomatoes made an impression I think :) He says I need a lot of tomatoes this year. I’m not doing any cherry varieties and a third are paste tomatoes. The other two-thirds are determinate with the exception of one Black Krim and one Persimmon I just direct sowed. Onions and beets I doubled up on, and may put more onions in. I seriously doubt I could grow too many.
New for me is garlic that I planted last fall. Its all up and looking good so I have high hopes. Also planting more cucumbers and peas. Pictures slowly getting added.
Oh P.S. I still don’t live in New York….

kris04's South View garden is an outdoor garden and is located in Long Island, KS, United States and currently contains 29 plants.

This is a Vegetable garden that is known to be in USDA Hardiness Zone 5b. It has mainly Clay soil and receives Full Sun light.

Photos


Plantings


Comments

graibeard

graibeard

Folia Helper

Australia9b

Welcome to Folia.
Good move with the garden expansion and I don’t think you’ll regret it, or you shouldn’t anyway. Meaning do what you can and enjoy it all, regardless of outcome. We’re dealing with nature and sometimes things don’t go according to our plans. :-) But with lessons learnt and the fact that there’s always next time we do get there.

I think preserving fits in a class all of its own, it’s great when it’s from our crops but it still works equally as well for the cheap seasonal produce too.
Just as a note too, because it’s important! You mention water bath preserving and that’s fine for high acid foods (tomatoes, pickles etc) or ones with added sugar (relishes, peaches etc) but generally veggies (beans, etc) should be canned at higher temperatures. Botulism is the enemy.

Posted on 19 Jan 11 (over 8 years ago)

Thanks for the welcome and the side note! My go-to person for experience has been my mother and she’s been canning for almost 30 years now and warned me about needing a higher canning temperature for foods with low acid. I’ve been spending a lot of time learning gardening and canning tips from her which is better than any other means of enducation that I’ve found so far. People with experience are the best teachers :)

Posted on 19 Jan 11 (over 8 years ago)
TropicanaRoses

TropicanaRoses

Folia Helper

United States7

Welcome to folia! :) I saw that you are following my gardening adventures. :) You will be starting your garden sooner than I will, but I am supposing not by more than a couple of weeks. :) If you are in KS, I would say that makes us neighbors, lol. Everything out here is far and between.

For two growing seasons I had a 50×80 veggie garden. This year I will be expanding on a smaller one. I have not paced it out, but my guess is that it is about 35×20. I hope to at least double it’s size. It has more shade than the other one did, and we will be starting with no boxes this year as we have some home remodeling and repairs to do when spring comes.

graibeard is right though. I love to can, and I have been doing that for a couple of years now. It isn’t as hard as I thought it would be, but it took me two years to get good at the canning process. I lost a small amount of what I canned the first year, and nothing so far this time. But as he said, botulism IS the enemy. Get a Ball Blue Book. That book is wonderful and has excellent recipes in it. It tells you what can be water bath canned and what can not, and for how long to can it, everything pretty much that you need to know. Hubby bought me a pressure canner…last year? It has been my best friend! I love it, and would not want to be without it. If you try canning and think you like it, you might get one of those also. It will can anything that the water bath canner won’t. :D

Posted on 24 Jan 11 (over 8 years ago)
TropicanaRoses

TropicanaRoses

Folia Helper

United States7

People with experience are the best teachers. :) Oh, btw, two good gardening companions are Carrots Love Tomatoes and Square Foot Gardening . Those are my favorite books, and help me with my garden planning every year. :)

Posted on 24 Jan 11 (over 8 years ago)

Actually, a pressure canner will function fine as a water-bath canner…. just don’t put the top on. I even use it to cook beets for canning. Since it is the Presto 23-quart model, I use it to make 4 gallons of tomato sauce at a time for canning. It has been the best equipment investment I have made.

Preserving the Harvest Group has step-by-step instructions on waterbath and pressure canning, but there’s nothing like learning from someone who’s done it like Mom.

Posted on 24 Jan 11 (over 8 years ago)

My mom bought my sister and I a Ball Blue Book last year, I’ve been going over it from time to time when I get ideas on what to plant. She also has the Carrots Love Tomatoes which is where I picked up the companion gardening ideas.
I had a change to buy two pressure cookers at an auction last year but I decided not to as you never know the condition of the weight or gauge it uses. Better to start new in that deparment I think. I am going to can tomato-type things this year and see how it goes and if I think it’s something I can expand on I’ll get a pressure cooker. I’m trying to start out slow so I don’t get in too far over my head :)
My mother has been a wealth of information and I plan on helping her more this summer just so I can get a good feel of how the process goes.

Posted on 25 Jan 11 (over 8 years ago)

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