Saturday, May 31, 2014

Straw Bale Gardening II

The bales are cooking, and some have almost completed the conditioning process. We should be ready to plant those in the next few days.

Mushrooms have appeared in some of the bales. They appear to be "shaggy mane" mushrooms, Coprinus comatus. They are harmless, and if they show up in one of your bales, you can ignore them. They are edible, but I do not recommend eating any mushroom without confirmation of its identity by an experienced mycologist. DO NOT EAT the mushrooms that appear in your straw bales.

In order to get a jump on the season, we have started several of our plants in containers, so they will already be up and growing when we transplant them to the bales. We took this step to facilitate producing images for the upcoming book. However, it is not necessary merely to produce a crop. We have about 140 days remaining in the growing season. Plenty of time for summer favorites like tomatoes, cucumbers, corn and squash.

Now is also a great time to check garden centers for clearance pricing on both vegetable plants and spring blooming perennials. Bloomed out perennials are often marked down to a fraction of their former price. If transplanted now and kept well watered for the coming months of hot weather, they will be just as beautiful as their more expensive bench-mates come next spring.

Tomato plants can become leggy by this time of year, but you can rejuvenate them for a late crop. Remove the plant from its container and loosen the root ball with your fingers. It won't matter if you tear off a few roots. Strip all the leaves from the stem, leaving only two or three clusters at the top. Remove any flowers or flower buds that are present. Put two tablespoons of organic vegetable food in the planting hole. Bury the stem to within an inch of the lowermost leaf cluster. Water in and mulch well. The stem will root all along its length, and soon these plants will be vigorous and stocky, ready to support a bumper crop of delicious tomatoes.

Southern food is trendier than ever this season. I just read an Associated Press report on the resurgence of sorghum, both the molasses-like syrup and the grain, as an ingredient in fine dining restaurant fare. Sorghum-glazed foie gras anyone? How about sorghum and grits ice cream? Seriously.

Sorghum grain is being used as a substitute for couscous, and demand is growing by leaps and bounds in these days of gluten-free everything. Who would have predicted this grass, brought to our shores by Africans in bondage, would find a modern following? I remember seeing it growing here and there in my neighborhood when I was a child. Theoretically, sorghum is a suitable grain crop for a small space garden. The grain-bearing varieties are short and stocky.

I will have to explore at the market in search of a local source of sorghum syrup. It's pretty good on biscuits. I cannot say regarding foie gras.

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