Tuolumne County Winter Gardens

Starting My Cold Weather Garden

What am I?

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Plant, Water, Reap

• 1 Corinthians 3:6-9 (KJV)• 6 I have planted, Apollos watered; but God gave the

increase.• 7 So then neither is he that planteth any thing, neither

he that watereth; but God that giveth the increase.• 8 Now he that planteth and he that watereth are one:

and every man shall receive his own reward according to his own labour.

• 9 For we are labourers together with God: ye are God's husbandry, ye are God's building.

Location-Hardiness Example• When a light frost (32 degrees) usually hits around October 1. Harder

frost (below 28 degrees) usually holds off until around October 10, and 24 degree temperatures come about October 25 on average. Let's say I want to grow 'Red Russian' kale to full size without protection this fall. Since this hardy plant will weather temperatures down to 20 degrees or lower, I'll use October 25 as my frost date. The seed packet lists 50 days to maturity from seeding. To this I'll add a 14 day harvest period and a 14 day fall factor, for a total of 78 days. Counting back 78 days from October 25 gives me a planting date of August 8. So I'll plan on getting my kale seeds in the ground sometime in the first couple of weeks of August in order to have a nice, long harvest period. If I decide to protect my kale by planting in a cold frame or covering plants in a low tunnel, I can add about a month to this schedule, planting as late as mid-September.

Garlic***

• Garlic is a relatively slow growing plant and should be planted in fall here. Allow garlic to overwinter with a thick layer of mulch for insulation.

• The garlic bulbs will be ready to harvest in late spring to mid summer of the following year.

• Watering: Garlic needs about an inch of water each week during spring growth. If you have to augment rainfall with the garden hose, stop watering by June 1 or when the leaves begin to yellow in order to let the bulbs firm up.

Onions

• Onions can be planted in fall, and allowed to overwinter for an early summer harvest.

• It is best to plant fall onion sets instead of by seed.

• Cover the onion sets with a thick layer of mulch during the winter for insulation.

Beets***

• Beets are an excellent choice for a fall garden. They love cooler temperatures.

• Beets are sown directly (Aug 9 - Sep 23) in the garden soil. Sow the seeds a 1/2-inch deep and then plants to about six inches apart. Seeds are not all singular, so thin your beet plants and tossing them into you soups, salads or smoothies to allow proper spacing (6 inches) for a mature root development.

• The seeds should germinate in five to fourteen days and be ready to harvest in about 50-65 days after the seeds germinate. Beets can tolerate a few light freezes.

• May be planted in a pot for beet top harvesting.

Kohlrabi

• If you love turnips or collards then you should definitely grow some kohlrabi. Both leaves and bulb are edible.

• Kohlrabi has a very distinctive look. It features a bulb that grows above ground with stems that project outward.

• Kohlrabi transplanted Jul 10 - Aug 24. ten to twelve inches apart.

Mother Said…

• All greens are good for you, but consider growing greens that are especially nutritious. For instance, spinach, mustard and collards are especially high in folate; kale, spinach are good sources of iron; and Swiss chard, chicory, kale, spinach, mustard, collards and beet greens all rank off the charts for Vitamins A, C and K.

Lettuce

• Lettuce is one of the easiest vegetables to grow in the vegetable garden. There is a huge assortment of different varieties to choose from – some with frilly leaves and some that grow into large heads.

• Lettuce grows bests in rich soil and cooler temperatures. It can tolerate a light frost, but freezing temperatures may kill it.

• Transplant or sow lettuce directly in the garden, between Aug 24 - Sep 23. Sow lettuce seeds about a 1/4-inch deep with a spacing of about twelve inches apart.

Mustard Greens

• Mustard Greens are an excellent source of vitamins A, B, C, and also calcium and iron. Tender greens can be added to salads raw, or sautéed for a delicious side dish.

• Mustard greens are very easy to grow • Transplanting Aug 24 - Sep 23. Mustard greens

are ready to harvest in about 50 – 60 days after the seeds germinate.

Spinach***

• Baby spinach leaves can be harvested in less than 40 days from seedling emergence .

• Sow spinach seeds 1/2-inch deep and space plants about six to twelve inches apart. Sow or transplant Aug 9 - Sep 23.

• You can harvest outer spinach leaves and allow them to re-grow giving you a steady crop of leaves for several weeks.

• Good to sow late summer early fall. Not frost tolerant.

Collards

• Collards are the classic fall vegetable for many southern vegetable gardens. Direct sow here July 10 - Sep 23.

• Collards are related to cabbage and broccoli and need fertile soil that has good levels of nitrogen for foliage growth. They transplant fairly easily.

• Remember to give collards plenty of space – about 36 inches apart – to accommodate the large leaves of the plant.

Kale***

• Kale is another leafy vegetable that is similar to collards, turnip greens, and mustard greens. The leaves of the plant can be found to be curled and very ornamental depending on the variety.

• Select a sunny spot. Transplant Jul 10 - Aug 24.• You can harvest outer kale leaves when they are eight-

ten inches long. A light frost helps to improve the taste of kale and removes bitterness in the leaves. Kale may taste best when the leaves are picked young and tender. Leaves left on the plant too long can become tough and leathery.

Bok choi

• Bok choi is not a very common vegetable in the US, but it has a tasty cabbage-like taste and is easy to grow in fall gardens.

• Bok choi requires rich, loose soil. You should fertilize your bok choi early after planting.

• It is a very fast growing vegetable that is ready to harvest in as little as 35 days after seed germination.

• Harvest bok choi when it reaches twelve to eighteen inches tall.

To Do

• Transplants Now: Kolhrabi and Kale• In the Next Three Weeks: direct sow and / or

transplant , beets, lettuce, mustard greens, collards, spinach, bok choi.

• October: Set out onions and garlic

More?• In addition, there are two other categories of cold-loving naturals:• Self-seeding annuals that will return from year to year: • arugula• giant red mustard• mâche or corn salad (‘Piedmont’ and other large-leaf varieties produce

the most greens per plant)• claytonia, aka miners lettuce (needs a little protection)• Perennial greens: • radicchios (‘Red Treviso’ lends itself to cut-and-come-again harvesting)• many other chicories (the traditional Italian cooking green, ‘Red Rib

Dandelion,’ is super productive)• French sorrel• the spinach relative ‘Good King Henry’ (aka poor man’s asparagus)

Quiz

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More Power Plants for here***

• Valarian• Thyme• Raspberries• Strawberries• Echinacea• Red clover

Uses / Recipes• Kolhrabi: peel off the tough outermost layer of the bulb with a vegetable peeler first.• 1. Eaten Raw• When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a

salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.

• 2. In Soup• While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup

with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!

• 3. Made Into Fritters• This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or

breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

• 4. Roasted• Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor

sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.

• 5. Steamed• This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. Throw

steamed kohlrabi into frittatas, stir-fries, and pasta dishes. Puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!

Uses / Recipes cont

• Just like kale or Swiss chard, bok choi can be prepared simmered until soft and tender, roasted to brown the edges or raw and dressed with vinaigrette.

• In a SoupHearty soups are a meal in a bowl, where tender bok choi leaves mingle with noodles and steak slices.

• Seared & Stir-FriedSimply cooked bok choi makes a delicious side dish on its own, as the crunchy white stems and delicate leaves create a balance of textures. Accented with sesame seeds, garlic and spicy red pepper flakes.

• Wilted over NoodlesUse leftover chicken with wilted bok choi over pasta. Saute garlic, onion, ginger or red pepper. To wilt: stir fry bok choi in hot pan 2 minutes.

• MainateBok choi halves are simply tossed in a marinade, then broiled next to the fish for easy preparation.

• Thinly Sliced in a SaladBaby bok choi is delicate enough to eat raw . Toss with fresh mint leaves and other young mixed greens. Spicy dressings and tender beef tidbits add texture and flavor.