Tomatoes are the major players in my vegetable garden each year. This is not only because they are delicious summer staples, but they are also expensive and diverse varieties are harder to come by at stores and even farmers markets. It’s so much nicer to pick them straight from the garden anyway. That’s why cool new tomatoes are the first veggie introductions I look for each season.
Growing your own perennials does not have to be difficult or expensive. Sure, some seeds can be pricey or require a lot of work (chilling, warming, seed coat nicking, soaking) which can take months of effort. But, many others are cheap and nearly effortless to grow, taking little more work than starting annual seeds. Perennial gardening from seed is worth the effort. Continue reading “Amazing, Easy, Cheap Perennial Gardening from Seed”
From each fall-blooming crocus flower emerges three red, precious strands. These are elongated stigmas (female flower parts) otherwise known as saffron—an extraordinarily expensive aromatic spice popular in Mediterranean, Middle Eastern and Indian cooking. Continue reading “Just Wild About Saffron”
Late summer and fall are when pollinators prepare to migrate or overwinter, so it’s an essential time to ensure the garden is filled to the brim with good plants for pollinators to eat. And usually the best plants on the pollinator menu are native wildflowers. So, it helps to be privy to the prettiest and best behaved fall wildflowers for pollinators fit for the garden
Composites, or plants in the daisy family, offer the most late-season bloom options on the menu. And their variety does not disappoint. Aromatic aster (Symphyotrichum oblongifolium), bright Fireworks goldenrods (Solidago rugosa ‘Fireworks‘), dwarf Low Down sunflower (Helianthus salicifolius ‘Low Down‘) and reddish-purple meadow blazingstar (Liatris ligulistylis) are all top-notch garden plants enjoyed by butterflies, bees and even hummingbirds. Classic annual sunflowers are also easy, much-favored blooms. Then later in the season, when all these composites have gone to seed, they produce food for hungry seed-eating birds, like gold and purple finches.
Milkweeds (Asclepias spp.) of all kinds will continue to bloom into fall. And even when not in flower, their foliage provides essential forage for Monarch butterfly (Danaus plexippus) caterpillars. Those that are showiest in fall include the tangerine-orange flowered butterflyweed (A. tuberosa) and swamp milkweed (A. incarnata), both of which can offer flowers and showy seedpods in fall. (The non-native, semi-tropical Mexican bloodflower (A. curassavica) also provides good butterfly food, but be sure not to let it set seed as it can be weedy.) Gardeners are always surprised to see how quickly fluttering groups of butterflies (called ‘kaleidoscopes’) visit their gardens after planting Asclepias. Some may also be dismayed by all the monarch caterpillars eating their milkweed leaves, but let them eat! Beautiful, essential butterflies are a small price to pay for a few chomped plants.
Late-season salvia, hyssop (Agastache spp.) and beebalm (Monarda spp.) blossoms provide essential food for a wide array of pollinators. These fragrant mints come in many beautiful garden-worthy varieties. The annual scarlet sage (Salvia coccinea) is one of the best, offering endless bright red flowers until frost; white and pink varieties (‘Snow Nymph’ and ‘Coral Nymph’) are also available. A little deadheading will keep these annuals looking their best. Garden varieties of the Texas and Mexican native autumn sage (S. greggii) will also provide a big show of fall color, to the delight of travelling hummingbirds. Likewise, sunny colored hyssops in shades of orange (Agastache aurantiaca), pink (A. cana), and sunset hues (A. rupestris) lure many butterflies and hummingbirds eager to drink the last of the season’s nectar. The resilient horsemint (Monarda punctata) is another uniquely beautiful mint for late summer and fall that is favored by bees as is the hummingbird favorite, scarlet beebalm (M. didyma).
Gardeners seeking to lure sphinx moths and other charming evening pollinators might consider late-day bloomers like four-o-clocks (Mirabilis spp.) and ornamental angel’s trumpets (Datura spp.). Non-native ornamental tobaccos are also superb, non-invasive plants for moths. Two South American winners are the tall, white-flowered woodland tobacco (Nicotiana sylvestris) and pink– and white–flowered jasmine tobacco (N. alata). Both provide wonderful evening fragrance and charming flowers that attract moths of all sorts.
Creating a sumptuous wildflower planting for pollinators is a snap because growing well-adapted, regional plants makes for easier gardening. All mentioned in this article thrive in full to partial sun and appreciate quality soil with good drainage (with the exception of swamp milkweed). Topdressing plantings with a little Black Gold Garden Compost Blend in fall will help maintain soil quality while deterring fall and winter weeds.
When the hard frosts hit, the pollinators will be gone, wintering away somewhere deep and protected or busying themselves somewhere lovely South of The Border. Either way, gardeners that plant wildflowers for pollinators can feel confident that they helped many of these creatures towards good health and survival, which helps us all.
Melons are a summer favorite that always have a home in my garden. Truly, the large, sweet, globose fruits are one of the most satisfying garden edibles to grow. As long as one has a sunny, spacious spot with good soil on high ground, growing watermelon, cantaloupe, honeydew, and other melons is a snap. And for those with smaller gardens, there are always space-saving bush varieties.
Held yearly on the last weekend of April, The Oregon Ag Fest is a much anticipated event with lots of fun filled things to do for everyone! Nearly 18,000 attend the two day event, so get there early. There will be loads to do for the kids, including pony rides, planting tables and potato digging. And keep your eyes out for Black Gold. (You may even get to make a Black Gold dirt baby!) To learn more go to the Oregon Ag Fest website.
Times: Sat., 8:30 am – 5 pm, Sun., 10 am – 5 pm
Location: The Oregon State Fairgrounds, Salem, OR
Tickets: $9.00
Children 12 and under are FREE, Parking is FREE
Well-placed culinary blooms are surprisingly delicious and bring unique and elegant beauty to the table. Many edible flowers are common garden plants, which provides even more encouragement for everyday gardeners to add them to everyday recipes. They are not just for chefs and connoisseurs.
Edible flowers fall under two categories: herbal flowers and edible garden flowers. Most garden herbs have edible flowers—though you always want to double check before chowing down on any bloom. Some garden ornamentals also have edible flowers, but only a handful of these are really tasty.
There are a few caveats to eating edible flowers. First, never eat flowers from a florist because they have often been sprayed with chemicals. In turn, never spray garden flowers you intend to eat. Even pesticides and herbicides approved for organic gardening are a no-no. Flowers are too delicate to wash, so if you want to eat them, let nature tend to them.
For the cultivation of all the herbs and flowers highlighted in the tables below, provide full sun, average moisture, and quality garden soil with good drainage. The addition of OMRI Listed Black Gold® Garden Compost Blend will improve performance. A granular fertilizer formulated for flowering is also recommended.
A favorite springtime edible flower recipe is chive flower cucumber salad. It’s very easy to make and will compliment lots of spring meal plans. To make the salad, thinly slice 2 cucumbers (peel them if they are thick-skinned), then make a dressing that combines 2 tablespoons white wine vinegar, 1 teaspoon sugar, 1/3 cup heavy cream, 1 shallot finely minced, 1 tablespoon chopped fresh dill. and salt and pepper to taste. Mix the dressing and cucumbers then toss with 2 to 3 chive flowers that have been trimmed and gently broken apart. The chive flowers lend a delicate oniony flavor to the salad that makes it extra delicious!
| Herb | Look & Flavor | |
| Basil (Ocimum spp.) | If your basil plants flower in summer, eat the zesty purplish or white basil blooms and green buds. They taste lovely on salads and veggies. |  |
| Borage (Borago officinalis) | Pure violet blue and flavored like cucumber, these early summer flowers look and taste lovely on any fresh savory dish. |  |
| Chives (Allium schoenoprasum) | Beautiful tufts of mauve blooms with pure chive flavor bedeck these plants in spring. Break them apart and use in place of chives. |  |
| Cilantro (Coriandrum sativum) | Umbels of lacy white flowers are the precursor to coriander seeds. Use the fresh tasting spring or fall blooms in place of fresh cilantro. |  |
| Dill (Anethum graveolens) | Yellow or chartreuse green dill flowers appear in spring or fall and taste as dilly as the leaves but add good looks to dishes. |  |
| Lavender (Lavandula spp.) | Lavender is a common culinary herb in the South of France. The flavorful summer flowers add charm and flavor to grilled lamb or herbed goat cheese spread. |  |
| Mints (Mentha spp.) | All mints have wonderfully minty summer flowers that may be white or purplish. Add them to any dish calling for fresh mint, from tabouli to desserts. |  |
| Oregano (Origanum officinalis) | The purple or white summer flowers of oregano lend potent oregano flavor to savory dishes. |  |
| Thyme (Thymus spp.) | The early summer flowers of thyme may be pink, white or purple and taste delicately of thyme. Sprinkle them on spring cream soups or salads. |  |
| Rosemary (Rosmarinus officinalis) | Blooming intermittently in fall, winter or spring, rosemary flowers are white or purplish and pair well with grilled meats and savory salads. |  |
| Pot Marigold (Calendula officinalis) | These cheerful cool weather annuals have flowers in warm colors. Their petals have a spicy flavor and lend interest to salads. |  |
| Daylily (Hemerocallis spp.) | Daylily buds and petals taste almost like lettuce. The summer blooming plants have colorful flowers in almost every shade but true blue. |  |
| Marigold (Tagetes spp.) | True marigold flowers have a sharp, somewhat citrusy flavor that lend good flavor to heirloom tomato salads. |  |
| Monarda (Monarda spp.) | The zesty, somewhat minty flavor of summer blooming Monarda flowers can be used to decorate salads or desserts. |  |
| Nasturtium (Tropaeolum majus) | Summer blooming nasturtiums have flowers that are peppery tasting, like watercress. They are beautiful and add appeal to fresh savory dishes. |  |
| Pansy (Viola hybrids) | Violas are cool season flowers with a mild, sweet flavor and bright color. They can be candied and used to decorate desserts. |  |
| Rose (Rosa spp.) | Rose petals can be used alone in fresh confections or used to make rose water. Be sure to only use garden flowers that have not been sprayed or treated in any way. Candied rose petals taste lovely with almond desserts. |  |
| Violet (Viola spp.) | Spring blooming wild violets have a stronger sweet violet flavor than hybrid pansies, but they can be used in the same way. |  |
Stop by your neighborhood Fred Meyer and Smith’s stores on April 13th, 2013 from 7:00 AM to 4:00 PM for a planting day like no other. Bring or buy pots and bedding plants, and we will provide Black Gold All Purpose Potting Soil on the house! Even better, all fuchsia and geranium starts at Fred Meyer and Smiths stores will be on sale!
The 23rd annual Fred Meyer Fuchsia Day will be held at Fred Meyer and Smith’s stores throughout Washington, Oregon and Idaho. Be there for great deals on plants, garden accessories and, of course, Black Gold products.
Visit the Fred Meyer website for more information.
Black Gold will be at the 11th Annual GardenPalooza held on April 6th, 2013 from 8:00 AM to 4:00 PM at Fir Point Farms in Aurora, Oregon. Along with Black Gold there will be loads of other vendors as well as good food and friends, so it promises to be a grand day of garden fun. For more information, check out the GardenPalooza website or contact [email protected].
Most Americans experienced one of the hottest summers on record last year, and die-hard summer vegetable gardeners were more intimately tuned into the heat — spending untold hours watering and nurturing crops through the worst of the weather. This year, wise gardeners will enter the season prepared with proven heat-tolerant summer vegetables able to produce even through the worst heat waves.
Even among warm-season vegetables, some are more resilient to harsh, hot growing conditions than others. For example, not all tomatoes and peppers continue producing fruit once temperatures exceed 95° Fahrenheit, while others seem made for hot days and nights. Likewise, some bean and squash species are better adapted to heat than others.
Over the years, researchers and trial gardeners across the country have tested many vegetables for heat tolerance, with some varieties showing exceptional resilience. Then there are those popular southerly vegetables that everyone knows make good in the heat.
Here are some “hot,” reliable favorites to consider adding to your midsummer garden this season.
Amaranth
The unique red leaf vegetable amaranth (Amaranthus tricolor) is like most amaranths, tough and resistant to both high heat and moderate drought. Its tender green leaves have reddish-purple inner markings and a flavor comparable to spinach. Young leaves can be eaten fresh in salads or sautéed like spinach or Swiss chard. It is a must-have green for the sustainable vegetable garden.
Yardlong Bean
Beans are favorite summer vegetables, but the vigorous, vining asparagus or yardlong bean (Vigna unguiculata ssp. sesquipedalis) grows particularly well when daytime and nighttime temperatures are high. Asian in origin, it is widely cultivated in both temperate and tropical Asia. Its tender pods grow to great lengths of 16 inches or more, and vines begin to produce very quickly in warm weather—usually only two months after planting. When picked young and tender, the beans are wonderfully crisp and flavorful, and well-harvested vines produce longer-than-average pole beans, even in scorching hot, humid weather. The purple-podded form is particularly high-performing, tasty, and loaded with nutrients.
Asian Eggplant
Similarly, the sweet, non-bitter, Southeast Asian eggplants are some of the most delicious and best adapted to high heat. Two of the finest varieties for flavor and performance are the tender, long-fruited ‘Thai Long Green’ (8-10” long green fruits) and Taiwanese ‘Ping-Tung Long’ (12-16″ long purplish-red fruits). Both are mild, thin-skinned, and produce reliably in sweltering weather.
Peppers
Peppers, sweet and hot, are always good for a very warm warm-season garden. Hot peppers are especially reliable in the heat; three highly recommended varieties include the super spicy classic jalapeno ‘Tula’, wonderfully flavorful pasilla-type pepper ‘Holy Molé’ (2007 AAS Winner), and classic spicy-sweet red bell pepper ‘Mexibell’ (1988 AAS Winner). Of the sweet bell peppers, nothing beats the tough, disease-resistant ‘Orange Blaze’ ( 2011 AAS Winner) and its crisp, bright orange peppers.
Okra
Okra (Ablemoschus esculentus) is the poster child for deep southern cooking and hot, humid summer weather. When choosing an okra variety, it pays to choose a spineless variety with pods that remain tender. Two winning cultivars are the very tall (5 to 8’), high-producing ‘Emerald’ and the compact, high-performing ‘Annie Oakley’, which bears loads of tender green pods.
Sweet Potatoes
Sweet potatoes are another southern favorite that won’t flag when the temperatures rise. Space-saving bushy (rather than vining) varieties tend to be most desirable for home gardeners, and of these, ‘Carolina Bunch’ and ‘Vardaman’ are two of the best. The disease-resistant ‘Carolina Bunch’ is highly productive, offering loads of pale-orange-fleshed tuberous roots, or “potatoes.” The equally productive ‘Vardaman’ has deepest orange sweet potatoes with award-winning flavor. If planted along berms amended with Black Gold® Garden Compost Blend, both varieties will bear loads of roots, even in the worst summer heat.
Tomatoes
When it comes to tomatoes, a few perform exceptionally when summer days exceed 95 degrees Fahrenheit and nights remain warm, while most simply stop growing until scorching days subside. A great classic red slicer for heat is ‘Heat Wave II’, which bears meaty, flavorful, medium-sized tomatoes, even in 100 degrees Fahrenheit heat. And luckily, the finest tasting cherry tomato, ‘Sungold’, just happens to be a top performer in hot weather. Its bright orange, super sweet, highly flavorful fruits resist cracking and are produced in profusion. The 2013 AAS award-winning cherry tomato ‘Jasper’ has also been shown to perform well under stressful summer weather conditions.
Zucchini and Summer Squash
Summer isn’t summer without summer squash, and the best-of-the-best for taste and heat tolerance, high yields, and good flavor is Zucchetta Rampicante Tromboncino (Cucurbita moschata ‘Tromba d’Albenga’). The vines are large and rambling, but they produce delicious, long, curved summer squashes all summer — through hot and cool weather — up until frost. Towards the end of the season, let a few hang on the vines until their skin hardens. These can be saved and eaten as winter squash.
For best plant health and yields, be sure to feed all your vegetables with organic fertilizer early in the season. Amendments such as Garden Compost Blend and Earthworm Castings Blend will also ensure your plants thrive by maintaining proper soil moisture and aeration. Doing this will encourage vigorous root growth. Double–digging is another great way to optimize health, deep root growth, which enables plants to better withstand moderate drought and high heat.
Get this summer’s crop started off right with a well-prepared garden by planting tougher, heat-tolerant summer vegetables, and this year’s yield is sure to beat the heat.
