NFR 2025 Gardening Growing Thread

Non-fishing related
Capt Insano Emeritis

Capt Insano Emeritis

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Yeah overdue starting a new thread. Not much news other than i have dug up all our begonia bulb and put in the greenhouse . Raked swept the balance of leaves . Digging another yard of my compost tomorrow and planning greenhouse starting dates . Still have a lot of parsley and oregano growing and shallots , winter stuff all growing swiftly. Favas and biennial broccoli from Sept planting about 30” tall. Temps very very mild . Lowest temp here so far since winter began is about 38-40 degrees. Garlic is taller than usual for January. Narcissus , and other bulbs on there way. Have made a soil amendment list. Will get it in the ground/ raised beds in the next month- 50 lbs cottonseed meal, 25lbs kelp meal, 12 lbs bonemeal , some worm castings(12. Lg bags) maybe ght grab 30 lbs of alfafa pellets. Happy gardening!
 
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On top of all the other projects I have this year, will be my first garden at the new place.

Fortunately I have help this year. My MIL is an avid gardener and just moved in with us. She has already ordered a pile of seeds and asked me what the normal last frost date is for our area (Clark Co., about 250' elevation).

Not sure what "normal" is anymore since i was swatting February mosquitos yesterday. My last garden several years ago was at 800', and typically I just buy starts anyway.

Any ballpark guesses?
 
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What are some of y’all’s favorite edible low maintenance perennials? I just don’t have bandwidth for much right now, so I like “set it and forget it” options.

Currently got the following going already:
Thyme
Rosemary
Sage
Oregano
Raspberry
Blueberry
Mint
Strawbs
Hops
 
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25 sq feet of Bolivian red oca replanted tubers from christmas harvest
200 garlic plants
Bunching onions
Giganti. Parsleyperennial
Mild climate in this micro climate so a good location for a perennializing project
I had a biennial broccoli live for 4.5 years

Snap peas in ground as well as leek starts
Seed starting in greenhouse by mid month

A yard of compost added and dug in with cottonseed meal. Fish meal and bonemeal
A mixed granular organic fert mixed in for good measure. Made a $200 dent in my SSA deposit. Happy gardening friends.
 
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How's everyone like to put up their tomatoes? Last year that I froze them individually, then put 'em in vacuum sealed bags and popped the bags in the freezer. We usually make marinara and other sauces and pastes but my wife was having some health issues and I had to get it done quick. It actually worked out pretty well. We roast 'em with garlic and balsamic, they're a bit watery but taste great. The skins don't really bother me.
 
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Also wondering if anyone grows Thai chilis and makes their own paste or crushed chili powder. I tried it last year and wound up with a chili paste that would probably be banned by the Geneva convention... I like things hot but this hurt my eyes just to open the jar...
 
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Roper said:
The first of two or three planter boxes for herbs this year. The yard is not conducive to ground gardening. These will find sunny spots.

View attachment 144031
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Good way to grow lettuce and greens. I had the same issue in the last place I lived. I have never used anything but organic pesto protection and finally started elevating all tender crops. And growing winter garden sources - Asian veg
the_grube said:
How's everyone like to put up their tomatoes? Last year that I froze them individually, then put 'em in vacuum sealed bags and popped the bags in the freezer. We usually make marinara and other sauces and pastes but my wife was having some health issues and I had to get it done quick. It actually worked out pretty well. We roast 'em with garlic and balsamic, they're a bit watery but taste great. The skins don't really bother me.
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i cut up and roast in oven sea salt fresh pepper drizzled with olive oil .then into quart jars and pressure can. I do not addseasoning to canning process.
When I grab a quart innthe winter season I open and put through. Food mill to remove seed and skins. Put into saucepan on stove and season accordingly- if marinara pizza sauce or used for tomato soup i specifically season accordingly to my usual recipes
 
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NRC said:
What are some of y’all’s favorite edible low maintenance perennials? I just don’t have bandwidth for much right now, so I like “set it and forget it” options.

Currently got the following going already:
Thyme
Rosemary
Sage
Oregano
Raspberry
Blueberry
Mint
Strawbs
Hops
Click to expand...
Rhubarb. Grows like a champ in the PNW.
Horseradish, if you got any Eastern European in you.
My asparagus and currants have not been doing much.
I also planted native huckleberries. Slow growing, i.put them in the shade so they grow tall, but it keeps them from being sweet.
Got 4 kinds of figs.. only get the first crop, but some are very tasty. Still learning them.
Got the grape kiwis, 3 kinds, and grapes, 2 kinds, both doing pretty well. Think the grape kiwi can be very interesting.
 
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the_grube said:
Also wondering if anyone grows Thai chilis and makes their own paste or crushed chili powder. I tried it last year and wound up with a chili paste that would probably be banned by the Geneva convention... I like things hot but this hurt my eyes just to open the jar...
Click to expand...
Thai chilis are all pain and little flavor IMO. I’ve powdered them before but a little goes a long way and I’ve over-spiced quite a few dishes with them. A good place to start as an alternative would be Cayenne. They grow quite well out here. They are a good choice for heavy bearing, spicy peppers that dry well, ferment well and make great sauces.
 
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SteelHeadDave said:
Thai chilis are all pain and little flavor IMO. I’ve powdered them before but a little goes a long way and I’ve over-spiced quite a few dishes with them. A good place to start as an alternative would be Cayenne. They grow quite well out here. They are a good choice for heavy bearing, spicy peppers that dry well, ferment well and make great sauces.
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I even tried removing the seeds and they were like sticking a bic lighter in my mouth and pulling the trigger. I'll go with the cayenne. I'm looking for something along the lines of the chili paste you get at a good Thai restaurant.
 
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the_grube said:
I even tried removing the seeds and they were like sticking a bic lighter in my mouth and pulling the trigger. I'll go with the cayenne. I'm looking for something along the lines of the chili paste you get at a good Thai restaurant.
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If you can get an early start on either jalapeños or Serranos and get them to go red ripe, that’s another solid option. More flesh than cayenne. Looking forward to seeing what you come up with this season!
 
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Tallguy said:
Rhubarb. Grows like a champ in the PNW.
Horseradish, if you got any Eastern European in you.
My asparagus and currants have not been doing much.
I also planted native huckleberries. Slow growing, i.put them in the shade so they grow tall, but it keeps them from being sweet.
Got 4 kinds of figs.. only get the first crop, but some are very tasty. Still learning them.
Got the grape kiwis, 3 kinds, and grapes, 2 kinds, both doing pretty well. Think the grape kiwi can be very interesting.
Click to expand...
Kiwis are a pain. Grew arguta issau and another for about 20years difficult to wait for production and constant ripening checks . They do not store refrigerated more than a couple days . They flavor I learned to thoroughly dislike
SteelHeadDave said:
If you can get an early start on either jalapeños or Serranos and get them to go red ripe, that’s another solid option. More flesh than cayenne. Looking forward to seeing what you come up with this season!
Click to expand...
bulgarian Carrot peppers very hot and fruity smoky flavor,
 
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Capt Insano Emeritis said:
Kiwis are a pain. Grew arguta issau and another for about 20years difficult to wait for production and constant ripening checks . They do not store refrigerated more than a couple days . They flavor I learned to thoroughly dislike

bulgarian Carrot peppers very hot and fruity smoky flavor,
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Agreed on Bulgarian carrot. It’s been a few years since I’ve grown them but they are one of my favorites. Good suggestion.
 
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I am a big fan of Hinkelhatz peppers. They are little known, but have a high Scoville rating and work well for making spicy salsas. They also grow well in the short summer of NH where I live.

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