|
Post by steev on Mar 14, 2012 11:29:05 GMT -5
Since the rain has come, at last, in encouraging quantity, I'm going to start seeding my rice for transplants. My intention is to find varieties I can plant out early May, even though I would expect frosts through May. This is in hope of adding a month to the growing season. Planted after frost last year, none of my rice produced seed before frost. If anything succeeds, I can start a landrace from there.
My list of rices in hand:
Bhim Dhan GSOR310747 Nepal Biser 2 GSOR311610 Macedonia Blue Bonnet Baker Creek BR1 GSOR311379 Bangladesh Chandina P1574658 Bangladesh Hayayuki P1597083 Japan Hmong Sticky SESE Khudwani P1452192 India Koshihikari Kitazawa Quella GSOR311314 Chile Seto Bhakunde GSOR311789 Nepal Seto Bhakunde P1596817 Nepal
All the rices from GRIN are described as cold-tolerant in the vegetative stage, so maybe...
What have I got to lose besides my time, effort, growing space, and water? If it succeeds, I gain a crop. Works for me.
|
|
|
Post by bunkie on Mar 14, 2012 12:18:31 GMT -5
excellent steev! i'll be anxious to hear the development of your landrace.
i'm trying a few different kinds of rice varieties this year too. 3 years ago i grew Wells rice in cells and planted out in May. June 29th i think it was, we had crazy temps all day at 32 and hail and snow. they didn't survive.
|
|
|
Post by 12540dumont on Mar 14, 2012 12:22:41 GMT -5
Steev, The Blue Bonnet is a long season rice. It performed beautifully here, except I didn't put it out till May. Solstice Seed, Sylvia Davatz, grew a Purple Jamon last year in VT that she did much like you are talking about. You might want to want to write to here. I'm still fooling around with upland rice. My research into old papers suggests that rice cannot be planted after 5/1 at this latitude and still get rice. I've come to think of it as mini corn. It acts pretty much the same. Some of these are long season corn. Of course, they don't tell me which ones are! From the upland rice I did last year, only Duborskian, which I also got from Sylvia produced rice. And yes, I planted toooooo late! 5/30. Good luck, let us know how you do. Attachments:
|
|
|
Post by steev on Mar 14, 2012 16:06:19 GMT -5
Counting six weeks as transplants, I think that gives me 180/190 days or so to mature grain. That should get me something, at least enough to have an idea whether there is any promise. That's all I need, anything not a certain loss.
|
|
|
Post by khoomeizhi on Mar 15, 2012 4:48:38 GMT -5
tried blue bonnet here last year...not quite enough time to finish. think i transplanted out in late april? i'd be curious to know about earlier upland rice for sure.
|
|
|
Post by steev on Mar 16, 2012 13:56:20 GMT -5
Seeded those twelve rices yesterday and put them in the hotbox to sprout, also three spinaches and a spelt. In a couple or three weeks, I'll start a back-up batch.
|
|
|
Post by canadamike on Mar 16, 2012 21:28:25 GMT -5
I started a rice project in 2010, from 3 Grin accessions of upland rice from Bulgaria. My friends grew it last summer since I was moving far away.
Growing rice even here is possible, but we still have to evaluate its potential as a true harvest.
Up to now, we had only 5 grams of seeds per accession, so we are in the multiplication process., keeping all the seeds from all the plants, not selecting.
But I can tell you there is a LOT of variabil;ity between plants, some did produce way wqy more than others. A single year of that cannot be conclusive, environment or whatever else could be the cause of such difference, who knows, and last year my friends only took care of keeping the seeds alive for me, without any breeding intentions.
But I owe them the multiplication...and we will start to work on it this year...
By next fall someone in the north will have truely started to SELECT for early upland rice..
|
|
|
Post by steev on Mar 16, 2012 21:52:45 GMT -5
5 grams each? Wow. They only sent me 2 or 3, depending on variety, with their warning of no seconds, so imperative to save seeds. That's OK, it was my intent, but they are definitely getting tighter. It's not a problem, since I'm only starting small batches, so as to have multiple starts of each variety, not chancing the loss of a whole variety to frost, or whatever.
|
|
|
Post by steev on Mar 16, 2012 22:01:21 GMT -5
What was the motive of picking three varieties from Bulgaria? I don't recall any on GRIN's list sorted out for cold tolerance, which was my concern, but I may just not have noticed them.
|
|
|
Post by steev on Apr 2, 2012 22:06:35 GMT -5
Holly having carried out her threat to send me more rice, today I seeded in the hotbox:
Chokei Wase GSOR 310393 Furu-Wase Akage PI 157276 Miyanishiki GSOR 310090 Purple Jomon Solstice Seeds Wase Shinshu GSor 310808
I assume these are all from Japan.
I also started a second batch of five of those I'd started on 14 March and will re-seed the rest of those as space in the hotbox permits.
I'm monitoring temperatures on the farm, and will start planting rice out as soon in May as I have the nerve.
|
|
|
Post by 12540dumont on Apr 3, 2012 20:49:14 GMT -5
And thanks to GRIN for providing seed. What I sent Steev was the leftover of my rice trials last year.
|
|
|
Post by 12540dumont on Apr 6, 2012 21:43:30 GMT -5
Steev, my Early Wataribune is up. Maybe someday I will have sake!
The Watari Bune Junmai Daiginjo ($125/720ml) is made by the Huchu Homare Brewery, which is located in the town of Ishioka, in the Ibaraki prefecture. Hundreds of years ago, Ishioka was the capital, or huchu, of the prefecture. When the brewery was founded in 1854, it was named "Huchu Homare" which translates as the “Pride of the capital." The brewery is still relatively small, only producing about twelve thousand cases of Saké each year.
This Saké is made from a rare heirloom variety of rice, Watari Bune. This rice, up to the 1930s, had been very popular but it was more vulnerable to the elements and eventually fell into disuse. But this brewery wanted to resurrect it, and found preserved seedlings at the Japanese Agricultural Research Center. The brewery planted them in 1988, and finally harvested their first batch in 1990. They are the only brewery that uses this rice.
As I mentioned, Watari Bune is an heirloom variety, a pure rice strain, and it should be noted that most Saké rices used today are hybrids. Watari Bune may also be the father strain to Yamada Nishiki, often considered the king of Saké rice. (the above was shamelessly pilfered from Richard Auffrey) And, I'd do it again.
I saw a photo of the rice once, it's about waist high to someone like Joseph...aka...tall guy.
|
|
|
Post by steev on Sept 2, 2012 10:19:01 GMT -5
The Hayayuki (Japan) and Khudwani (India) are setting seed.
|
|
|
Post by 12540dumont on Sept 3, 2012 12:10:38 GMT -5
I want to see a photo....Please!
|
|
|
Post by steev on Sept 3, 2012 22:45:54 GMT -5
I will make a greater effort to overcome my technophobia; no promises.
|
|