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Post by mnjrutherford on Jan 14, 2010 10:45:36 GMT -5
Whoa! I'm sure glad I asked you about the acid/sweet issue Martin! We were going to lime the potato patch after pulling up the onions and garlic! Oh MAN! I sure hope we haven't ruined the patch for potatoes! I'm guessing the onions and garlic won't be exactly awesome because the soil IS on the acid side. ::sigh:: Well, better late than never to learn I suppose.
On the other hand, the patch we limed heavily for tomatoes last year will not be used for tomatoes this year with the hope of getting rid of blight spores. I was planning on using that for the onion seed that is coming...
Where would you find 144-hole plug trays? I'd sure love to have some of those!
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Post by paquebot on Jan 14, 2010 20:19:35 GMT -5
Onions love acidic soil and can handle it down to 5.0. Their median pH is about 6.0, same as potatoes. Potatoes can grow in a wide range of soils but scab cannot survive well at 6.0 or below. That's the main reason for maintaining acidic conditions when growing potatoes.
If your blight was late blight, living spores are neither in your soil nor dead garden waste. Rotating to prevent it does no good.
144 cell starter trays are available at many garden centers. There are also 288s.
Martin
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Post by mnjrutherford on Jan 14, 2010 21:32:24 GMT -5
Good news for the onions, not such good news for the tomatoes. I can not be definite that it was blight. There are a couple other possibilities. ::sigh::
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Post by canadamike on Jan 14, 2010 22:23:18 GMT -5
Onions love acidic soil and can handle it down to 5.0. Their median pH is about 6.0, same as potatoes. Potatoes can grow in a wide range of soils but scab cannot survive well at 6.0 or below. That's the main reason for maintaining acidic conditions when growing potatoes. If your blight was late blight, living spores are neither in your soil nor dead garden waste. Rotating to prevent it does no good. 144 cell starter trays are available at many garden centers. There are also 288s. Martin Funny, I guess I'll have to either re-read books or else change my termonplogy. I was thinking 6.5 I said something like slightly sweeter ( or else, did not reread my message) To me, although it is.. almost officially acid, it is almost sweet. 7.00 is nothing that we realy live with. 6.5 is not acid soil for any gardener. Martin, I grow some alliums in slightly more alkaline mediums, and they do ok, but it is not that alkaline either. They do end up sweet, for whatever reason, My son needs the puter, got to go... |
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Post by bluelacedredhead on Jan 14, 2010 22:59:31 GMT -5
Funny, I guess I'll have to either re-read books or else change my termonplogy. I was thinking 6.5 I said something like slightly sweeter ( or else, did not reread my message) Michel, Were you reading that in Metric or Quebecois? ;D |
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Post by paquebot on Jan 15, 2010 0:25:26 GMT -5
Nothing wrong with 6.5 for onions and easier to maintain that level than 6.0. Their tolerance range is 5.0 to 7.0. They will grow in 4.5 or 7.5 but the results will not be as good as when grown in the 5.0 to 7.0 range. Remember something else that onions like and that is sulfur. That's a big factor in storage capabilities. You are not apt to find much sulfur in alkaline soils since sulfur is the most common element used to acidify soils. Those who claim to get great results in alkaline soil haven't ever grown in acidic soil or relying on a lot of rain water to create temporary buffers. Few vegetables are able to take up nutrients when growing in alkaline soil. It's only when "poor farmer's fertilizer" falls as acid rain to make it possible.
Martin
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Post by flowerpower on Jan 15, 2010 5:21:04 GMT -5
I buy onions called NY Bold. They are from the Lake Ontario area. They come off as spicey when raw. The farmers say it's the abundance of sulphur that gives them the flavor. newyorkbold.com/NewYorkBoldFromTheField.htm |
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Post by mnjrutherford on Jan 15, 2010 9:36:19 GMT -5
This is all rather fascinating. I THINK (I'm not looking at the reports) that most of our soil is testing out between 5.5 and 6. I need to get more samples out for testing as I'm thinking of it because we are working to make various areas suited to specific crops. Potatoes, truffle orchard, tomato patch, melon patch, peas/beans, corn, etc. I really appreciate hearing all the comments as it really helps me hone in on just what I need to do to make us successful.
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Post by bluelacedredhead on Jan 15, 2010 10:34:27 GMT -5
I buy onions called NY Bold. They are from the Lake Ontario area. They come off as spicey when raw. The farmers say it's the abundance of sulphur that gives them the flavor. newyorkbold.com/NewYorkBoldFromTheField.htmFP, Methinks we need to plan an outing for Autumn 2010, say around Auburn, NY. If CNY TomatoFest (and I use that term loosely) is as bad as it was on our last visit ( 2007?) then at least we can visit the Agricultural Museum to see their new Herb Garden. And this time, we can go home with Regional Agricultural marvels like the 20 Ounce apple and NYBold Onions. I can hear it now... You went "where" and you're declaring "what?"  |
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Post by johno on Jan 16, 2010 22:35:00 GMT -5
Martin - the seeds arrived today. Thanks!
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Post by dirtsunrain on Jan 16, 2010 22:38:05 GMT -5
The feed store here offers sugar beet seed by the big burlap bag. I buy the leftover pulp from the extracting process for my livestock so I asked about the commercial seed. Feedstore Lady had no details about the variety of sugar beet but told me it was selling for about $7 a pound.
Canadians used to get the majority of their sugar from sugar beets and it is still a thriving industry out west. Mangel seed is also available from the forage crop dealers, as is forage kale and various crosses.
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Post by mnjrutherford on Jan 18, 2010 11:57:38 GMT -5
Martin, have you been following the thread regarding Thymol? I sure would like to hear your thoughts on using it to combat the blight.
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Post by ottawagardener on Jan 18, 2010 13:26:13 GMT -5
Sorry to go back to the onion theme but (smacks self on head) the sulfur and onion connection was very enlightening to me. Thanks.
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Post by extremegardener on Jan 18, 2010 17:22:03 GMT -5
Jumping back to beets... it just so happens that I grew Sweetheart beet for seed this past season. This is a cross between a sugar beet and Detroit Dark Red, bred by Elwyn Meader back in the 50s or 60s at the Univ. of New Hampshire. It's more irregular in shape than typical table beets and usually larger, but very nice - sweet and tender throughout, and keeps well. Definitely my favorite beet, and I was finally able to find some seed again after many years, sooo... if anyone wants to become part of my Sweetheart beet seed insurance policy, PM me
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Post by mnjrutherford on Jun 6, 2010 7:26:53 GMT -5
So now, 6 months later, both of the beet types I received from Martin are growing beautifully. We've eaten tops from both varieties. They are delicious! Last night we had the Mammoth Red steamed with some garlic paste, olive oil and a touch of balsamic vinegar. Excellent flavor and texture. More like chard than spinach in my estimate.
When we had the Golden Eckendorf (spelling here?) I accidentally pulled up the root on one plant. I was astonished by the truly golden color. I'm not going to try to eat the roots myself this year. I want to gather the seed. Will the 2 types of beets cross and create something different? The rows are right next door to each other.
Also, will the roots continue to grow as they produce seed? Remember, I'm planning to use these as animal fodder in the winter.
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