Thanks for the reply good luck with them and be good to know how they grow, hopefully a few feeds for you.
What are you growing?
- Thread starter punkrockcaveman
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Lots of folks onions are bolting around here.
Daughter just messaged to say she has an unanticipated crop of allium flowers and looks forward to harvesting the seeds which she reports are tasty.
pee ess
If I harvest my early nettle crop, how long can I keep it stacked outdoors while I find out how to make cordage (about which I know nothing). I could easily leave it standing but will it deteriorate (for making said cordage)
Daughter just messaged to say she has an unanticipated crop of allium flowers and looks forward to harvesting the seeds which she reports are tasty.
pee ess
If I harvest my early nettle crop, how long can I keep it stacked outdoors while I find out how to make cordage (about which I know nothing). I could easily leave it standing but will it deteriorate (for making said cordage)
I've grown them several years ago with some success. I tried four varieties and, IIRC, T65 did the best as it was a variety bread for our cooler climate. I also recall that you get bigger tubers if you grow the plant up something, if left to trail it will root and may not produce large tubers.
Gently bash them and extract the fibres ASAP, then you can leave them to dry, neatly coiled and hung somewhere untill you are ready to start learning how to make cordage.
All you have to do then is give them a quick wetting to work with them.
Once you get it, it's easy.
Finally got my garlic lifted and I'm happy with that. Aside from a bit of weeding it's virtually maintenance/trouble free.
That’s the amount of garlic I actually use when the recipe calls for one clove.
Our garlic is in, but today we’ve had a harvest from the greenhouse:
The red and chocolate brown chillies are medium hot and very versatile, but those little yellow ones are lemony/fruity and are seriously hot! You only need one chopped up in a saucepan of chilli con carne or sausage stew etc. We have several varieties of tomatoes, and though a lot of them are done now, we grew some from the seeds contained in Napolina tinned Italian tomatoes. Those plants have grown and fruited rather late, even in the greenhouse, but the flavour is amazing.
The red and chocolate brown chillies are medium hot and very versatile, but those little yellow ones are lemony/fruity and are seriously hot! You only need one chopped up in a saucepan of chilli con carne or sausage stew etc. We have several varieties of tomatoes, and though a lot of them are done now, we grew some from the seeds contained in Napolina tinned Italian tomatoes. Those plants have grown and fruited rather late, even in the greenhouse, but the flavour is amazing.
It's been rather a short growing season here, late cold spring and it seems an early autumn. Anyway still managed to get some decent crops. Tonights dinner below - our last aubergine along with tomatoes, shiitake, shallots, garlic, chilli, carrot, leek, french and runner beans. All ended up in a nice stir fry.
Whats your set up for growing the Shitake? Logs planted upright ? Would like to grow more Fungi.
The logs are just leaning against a wall at the moment. I've not done anything special with them but they should be kept damp and out of full sun. I put a photo of a fruiting log in your old thread and that log is currently in the kitchen and the shrooms are being cut off as required. https://bushcraftuk.com/community/threads/fungi-dowel-colonization.155097/#post-2075335
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