GROWING GREAT GREENS Dennis Morgeson Agent For Horticulture Washington County Kentucky.
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Transcript of GROWING GREAT GREENS Dennis Morgeson Agent For Horticulture Washington County Kentucky.
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GROWING GREAT GREENS
Dennis Morgeson Agent For Horticulture Washington County Kentucky
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GARDENING BASICS
• Select a sunny spot-8 hours daily
• Relatively level
• Well drained
• Water nearby
• Avoid tree roots if possible
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PLANNING
• Smaller is usually better
• Test soil and fertilize accordingly
• Organic matter is the fastest way to improve structure
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PLANNING CONTINUED
• Plant in proper season, id-128
• Select disease resistant cultivars
• Consult family members for input
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WHY GROW YOUR OWN?
• Safety
• Taste/Freshness
• Price
• Nutrition: Darker leaves are more nutritious but greens in general are vitamin powerhouses!
• http://lowcarbdiets.about.com/od/lowcarbsuperfoods/a/greensnutrition.htm
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THE GREENS
• Most can be started early without special techniques
• March 1st starts the natural planting season, however?
• Greens are basically any crop we grow to eat the leaves and or stems
• Salad Greens vs Greens
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COMMON SALAD GREENS
• http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidesaladgreens
• These are just the tip of the ice burg…
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LETTUCES
• Romaine or Loose Leaf
• Butterhead or softheads (bibbs)
• Crisphead (hardest to grow)
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OTHERS
• Chicory, Endive, Arugula, and or corn salad etc. etc.
• Johnny’s, Baker Creek, Seed Savers Exchange….
• Some or many of these can become very bitter if we get much heat or dry weather, eat them young!
• http://www.johnnyseeds.com/search.aspx?SearchTerm=salad+mixes
• Shade?
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GREENS?
• Generally cooked before eaten
• Turnip greens, collards, kale, flower Sprouts, mustards
• Cooked or raw: cabbage, spinach, Chinese cabbage, dandelion, kohlrabi, swiss chard
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CULTURE
• Greens are cool season vegetables that do need full sun
• We generally get two good cropping seasons in Kentucky
• Most can be sown directly into the garden in early to mid March
• Raised beds are a good option for greens
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PLANTING
• An application of a complete fertilizer such as 4 lbs 10-10-10 per 100 square feet or so should be incorporated into the top 3-4 inches of soil
• Leaf and small head lettuce and turnips sow ¼ inch deep and thin to 4-6 inches apart
• Mustards and spinach plant ½ inch deep and thin to 4-6 inches
• Swiss chard and kale plant ½ inch deep and thin 8-12 inches apart
• Thinning should not be delayed or you will get weak spindly plants with little foliage
• Plant successive crops at 7-10 day intervals for continuous harvest
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CULTURE
• Mulch to conserve moisture, keep soil cool, and reduce weeds
• Straw, grass clippings, leaf mold, etc.
• What about plastic?
• A second application of fertilizer banded should be applied when plants are 2-3 inches tall and lightly worked in followed by irrigation
• Kale may benefit from a third application when 8 inches or so tall
• Note: Many of the greens have a better flavor if grown in the fall and harvested after the weather cools
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HARVEST
• Loose-leaf lettuces 41-50 days
• Romaine lettuce generally take 70-80 days
• Butter and crisp heading varieties 80-90 days
• Most greens are not harvested fully meaning individual leaves are taken over time so harvest can actually last months or even spring through fall (chard)
• All greens and lettuces should be harvested when fully hydrated early morning or late evening and wrapped in plastic with a few holes and refrigerated quickly
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PROBLEMS
• Several fungal pathogens attack lettuce generally in cool damp weather, pull and discard plants to reduce spreading, good sanitation and crop rotation is best
• Plant resistant cultivars if problems have occurred in the past, generally problems are few however in a homeowner situation
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PROBLEMS
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MICROGREENS
• Microgreens are young, tender, edible crops that are harvested as seedlings.
• Grown to first true leaf stage
• Different from sprouts?
• Labor intensive, but easy!
• Best started indoors in a greenhouse, high tunnel, cold frame etc.
• Use sterile medium, requires very little if any fertilization
• Ready for harvest in 7-14 days
• Highly perishable, generally eaten raw or used as a garnish
• Little time for insect or disease problems to occur
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PARTIAL LIST OF POSSIBLE MICROGREENS
Amaranth FennelArugula KaleAsian greens KohlrabiBasil LemongrassBeet MizunaBroccoli MustardBuckwheat NasturtiumCabbage OnionCarrot ParsleyCelery PopcornChives RadishCollards SpinachCress Sweet peaDill Swiss chard
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SPROUTS
• Simply germinated seedlings
• Can be eaten raw or cooked
• Most common sprouts are alfalfa, mung bean, soybean, lentil, cabbage, radish, and rye
• Use only seeds labeled for sprouting, many seeds have been treated with insecticides etc and are not edible
• Where to buy? Online, health food stores, produce section of stores etc.
• Why grow your own?
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GROWING SPROUTS AT HOME SAFELY
• Hint: You don’t need an actual sprouter, Mason jars are fine!
• http://learningstore.uwex.edu/assets/pdfs/A3385.PDF
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SPROUT NUTRITION
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SEASON EXTENSION-COLD FRAME
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SEASON EXTENSION-HOT BED
• 12 to 18 inches of manure under hotbed with 4 to 6 inches of soil on top
• Plant when soil temp drops to 85 degrees
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CONSERVING ENERGY
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CONSERVING ENERGY
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EXTEND THE GROWING SEASON• Hoophouses (High Tunnels) are relatively inexpensive (compared to
greenhouses)
• Greenhouses ($20/sq ft) High Tunnels ($.50/ sq ft)
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HIGH TUNNELS• Single layer of plastic
• No heat or cooling (other than venting)
• Irrigation a must
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SEASON EXTENSION
Most cool months in Kentucky high tunnels can be used for lettuce and greens production, very little growth however in mid December through January
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WHAT WE ARE USED TO?
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ALTERNATIVE PRODUCTION METHODS
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ALTERNATIVE PRODUCTION METHODS
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QUESTIONS?