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Post by ottawagardener on Dec 1, 2008 22:01:25 GMT -5
Just in case I've missed some, I thought I'd list what works well for me in the double wrapped coldframe (coldframe under tunnel) that I use. Some of these also work in just a coldframe.
Roots - as long as the ground is diggable / under mulch
Carrots Parsnips (shorter roots for easier yanking, or sometimes I replant them on an angle) Beets and turnips - only the early part of the year for me.
Greens - generally those that form low rosettes work well, or so it seems
Mache / corn salad (claytonia but I've never gotten it to grow!) Minutina Chard Parsley - amazingly hardy Dandelion Chicory Tatsoi and open chinese cabbage types Florence fennel - first year trying this one and it so far, so good... Kale - dies back in the middle of the season Brussel sprouts (can get a bit fluffy with the heat) Cabbage for reheading Mustard (not grown in a greenhouse yet) Rocket (ditto) Broccoli / cabbage / chinese cabbages / rabe / kholrabi- start early, not overwintering (I have a funny store about frozen kholorabi) Lettuce - early start, no luck yet overwintering Spinach - only tried this as an early spring crop Pea shoots - early start bunching onion and topsetting onion - would like to try leeks. coriander so far is doing well
Other suggestions to add to this list?
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Post by stevil on Dec 2, 2008 13:04:37 GMT -5
Just in case I've missed some, I thought I'd list what works well for me in the double wrapped coldframe (coldframe under tunnel) that I use. Some of these also work in just a coldframe. Pea shoots - early start You mention Pea shoots - do you mean Peas harvested for the shoots? If so, what variety do you use? In Cornucopia II, it mentions a variety called Meguro Usui primarily grown for the young shoots. Anyone know of a source of this one? It further notes that the are "Also called seedling peas, hoh laan tau or dau miu. These are grown for their young shoots which are used in noodle or chow mein dishes. Plants are grown prostrate on the ground. They are not allowed to develop pods and the flowers are removed as they appear, forcing the sweet pea flavor into the leaves and tender stems." I've only once seen these being sold, on a Maori market in Auckland, New Zealand.
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Post by orflo on Dec 2, 2008 14:29:32 GMT -5
There are more pea varieties that can be eaten as young plants or even the top shoots, I mostly use a very common dwarf grey sugar, which grows out good pods as well, another very good one is sweet parsley, you guessed it, the leaves look just like parsley, they can be used fresh. What I like to start of early is asparagus pea (while we're talking peas), it stands pretty low temperatures and is a quick producer of wonderful tasting little pods. Come to think of it, there's also a very rare bean variety (not for early production though) with parsley-like leaves, has anyone got that???
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Post by ottawagardener on Dec 2, 2008 17:27:24 GMT -5
No but I'm all ears and eyes and curiousity. Parsley leafed beans and peas? I must see a picture. I've ordered seed for asparagus pea this year while initially being reluctant. I'll start it early as an experiment.
I use the sugar peas.
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Post by canadamike on Dec 2, 2008 17:57:25 GMT -5
I had some once. I did not like them. I ate them raw, mind you, I had not planted enough gor cooking. I did not find these very productive.
In my book, good for the goats.
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Post by stevil on Dec 3, 2008 11:46:59 GMT -5
There are more pea varieties that can be eaten as young plants or even the top shoots, I mostly use a very common dwarf grey sugar, which grows out good pods as well, another very good one is sweet parsley, you guessed it, the leaves look just like parsley, they can be used fresh. What I like to start of early is asparagus pea (while we're talking peas), it stands pretty low temperatures and is a quick producer of wonderful tasting little pods. Come to think of it, there's also a very rare bean variety (not for early production though) with parsley-like leaves, has anyone got that??? I've only used a winter pea, Winterketer - this is a pea I got from a Swedish woman some years ago. I sow it in my cold greenhouse in October, it usually germinates sometime in mid-winter depending on the weather conditions, sometimes before Xmas, other times not before March. However, after germinating it can stand temperatures down to at least -15C. I then harvest the shoots and leaves for stir-fries in late April - May before letting them grow on to produce peas. I haven't tried growing other peas in this way, so I wonder just how cold tolerant this one is. Must try some other varieties in this way. Sounds as though you've been at those experiments again, Frank.....the world's first Parslea or the Pealey.... Would also like to see a picture of that one or even better get hold of seed...
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Post by stevil on Dec 3, 2008 11:49:32 GMT -5
Is there such a thing as a pea with dark foliage (red?) - that would be excellent in a stir-fry...
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Post by stevil on Dec 3, 2008 12:28:55 GMT -5
What I like to start of early is asparagus pea (while we're talking peas), it stands pretty low temperatures and is a quick producer of wonderful tasting little pods. Good idea - I struggle with that one when I plant it in May, but an early start in late March in the greenhouse might work better - it is after all a Mediterranean plant (growing in short day cool conditions). Here's a list of what I started out early in my greenhouse in mid-March last year - this is about the time that the sun starts shining in the garden again and the earth becomes workable. It's always a miracle how quickly things change, although we can still have a lot of snow in April it's never that cold due to the now longer days (than the rest of you?) and the greenhouse and seedlings keep above zero... Atriplex hortensis (a slow-bolting green Danish variety and a red-leaved cultivar) Radishes (several different) Rocket (Eruca sativa) Early turnips (Snowball and Gold Ball) Various mustard and asiatic greens (Frilly, Komatsuna, Mibuna, Mostuza Roja, Mizuna, Chinese Thick Stem, Mustard Giant Red) Turnip greens (Turnip top Namenia) Fenugreek greens Chopsuey Greens (Chrysanthemum coronarium) Cilantro Dill Cress Chervil Quinoa (for greens) Garlic topset sprouts (planted in the autumn) Mass germination: www.hagepraten.no/gallery/pic.php?mode=large&pic_id=1129Frilly Mustard, Turnip Greens, Quinoa and Mibuna: www.hagepraten.no/gallery/pic.php?mode=large&pic_id=1130Red Orach, Komatsuna, Diplotaxis, Ragged Jack Kale and Mizuna www.hagepraten.no/gallery/pic.php?mode=large&pic_id=1131
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Post by ottawagardener on Dec 3, 2008 12:46:31 GMT -5
Garlic topset sprouts? Another great idea. I knew this was the place to post.
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Post by orflo on Dec 3, 2008 15:04:36 GMT -5
Well, I was going to mention chervil, mizuna, komatsuna, but some northern chap was first ;D ;D What else: early mitsuba blanching, green in snow (which is in fact more of a winter crop), broccoli raab (there are some early sprouting varieties), land cress, parsley, scandix pecten-veneris, sinon ammonum (sometimes listed as sium ammonum), if you like hot stuff you could try water pepper,( polygonum hydropiper), perennial cabbages could work I guess (never tried it) bunium bulbocastanum (that one stays green over here)
I'll have a look for some other pea varieties, there seem to be some good overwintering types in Switzerland , I'll check Arche Noah, some could be listed over there.
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Post by stevil on Dec 3, 2008 15:16:05 GMT -5
Scandix - another good idea - I have collected seed for trading, but could try it as an early spring veggie.....
There really are loads of possibilities with an open mind...another one I've tried is Plantago coronopus (Italian salad variety). Can't wait for spring now....
Broccoli Raab I have 3 varieties of that I'm trying in the spring...trouble is that the greenhouse is now full up...
...oh and I thought to try buckwheat and Fagopyrum tataricum (as the seed sprouts are used) -analogy with Fenugreek...
Green in the snow - haven't had much success with that one spring sown.
What's early Mitsuba blanching?
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Post by hiven on Dec 3, 2008 15:17:53 GMT -5
I would like to add, ice berg lettuce and onion shoots (as spring onion).
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Post by ottawagardener on Dec 3, 2008 15:22:35 GMT -5
I grow buckshorn plaintain / herba stella / minutina in the coldframe (and in open ground) and it does very nicely. Thanks for reminding me! Also mizuna knew there were lots I was forgetting.
Right now I'm trialing bunium bulbocastanum - much to the amusement of the BC seed supplier that I bought it from. So far, so good and green. pfaf says it's hardy to zone 5?
Did I mention sorrel or scorzonera. I suppose the sorrel would come up earlier but I have never tried it. Anyone have? Also I am trialing scorzonera for coldframe greens in the early spring. No results yet.
I knew I could count on you Frank to add to the list.
This is fun. More?
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Post by orflo on Dec 3, 2008 15:35:14 GMT -5
Early mitsuba blanching is just a bad translation of some Flemmish ;D ;D ;D Mitsuba is eaten for the leaves, but it is also blanched in spring, and these shoots are eaten. There are two varieties of mitsuba (I'm not mentioning the atropurpurea or red one), that are used a lot in Japan, Kansai and kanto, the first one is used mainly as green parsley substitute, the kanto is mostly blanched, and eaten raw. I tried it once, but it didn't really work well, the stems rotted a bit (it was very wet at that time), but I don't know if I have a kanto or kansai or even another one
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Post by ottawagardener on Dec 3, 2008 15:43:34 GMT -5
I only have the one mitsuba - green variety used for parsley and I haven't tried it yet. It is supposed to be perennial around here and self seed. I've heard the green tastes better than the red but haven't heard of those for blanching. The red is quite attractive looking.
Frank, I think there is a book in you.
My rule of thumb with veggies: if they taste too strong, blanch 'em. I forced some florence fennel roots, omitting light, after I ate up the tops and the forced shoots were amazing.
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