Tag Archives: braising greens

Square foot gardening-keep growing summer greens!

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braising greenIn addition to the many designer lettuces that I love to grow in the summer months I also add some different things-like these braising greens.  Planted 16 per square for a dense harvest, they are delicious and come up quickly.  After 45 days you can either harvest the entire square for a saute, or clip them about an inch above the grown for a cut-and-come again crop.  The second cuttings aren’t as clean looking but they still taste great and grow back quickly.

All week long we’ll have temperatures in the 90’s.  Looks like summer has arrived early.  I’ve begun plantings for summer lettuces in anticipation of a long, dry, and hot summer.  Trying to grow lettuce in this environment is a huge challenge-many gardeners don’t even attempt to do it for that reason alone.  I’ll have an ebook coming out very soon that will teach you how to grow lettuce right through the summer months.  It takes a little more effort, but it is so worth it.  Since nothing can beat the taste of those just harvested off-the-vine summer tomatoes, you might as well have the best tasting lettuce around to go with them.  I’m hoping to finish it in a week.

Writing doesn’t come easy for me.  It’s taken 2 years to put this ebook together.  Much of the material was written in a timely fashion, but it’s all other things that bog me down.  I won’t bother going into it, but I think you’ll be pleased with the information contained  in the book.  Aside from the growing techniques taught, I think the best part is that I’ve actually done what I’ve written about.  And I’ve done it successfully for a long time.  So, keep an eye out.

For folks that live in northern Utah I’ve got a couple of classes being offered in the next couple of months.  If you’re not a square foot gardener but would like to be, there’s a class for you.  If you’re interested in learning how to have a winter garden in our zone, there’s another class for that as well.  Please pass the word along to friends, neighbors,  and family members who would be interested in attending.  Thank you[ois skin=”3″]

Braising greens-something new to try in your square foot garden

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braising greens mixLast year I experimented with a brand new crop.  It grew quickly and had quite a different taste.  These are braising greens.  As mentioned they came up in about 45-50 days in the cooler temperatures of spring.  The first couple of squares I harvested were used as a salad mix-in.  The last few squares were used for stir fries with snow peas, garlic, and scallions. I’m not a huge fan of the bitter tasting greens, which these were.  But they weren’t over-the-top bitter.  In fact, they were pretty mild tasting because they were grown in cool soil.  I’m so used to the sweetness of regular salad lettuce greens that this initially took my by surprise.

I’m growing them again this year for customers who enjoyed them last year.  This particular variety has kale, tatsoi, red and green mustard, and hon tsai tai.  They’re planted 16 per square and by harvest time completely fill up the area.  They can be treated as a cut-and-come again variety but my experience was that the 2nd cuttings were not as plentiful or as good looking. They are a one crop cut and out for my gardens.

For any Utah gardeners interested in learning how to have a successful square foot garden-I’m teaching one last class next weekend. With temperatures in the low 80’s it will be the perfect time to begin your summer garden. The class covers all the basics of the SFG system with the added bonus of how to construct a vertical growing structure that will last a lifetime. Classes are only 90 minutes long and you get to see an actual square foot garden in action.

Signing up and registering is easy.  Just click on the Dabble links and they’ll guide you through the enrollment process.  I start promptly at 10:00 AM and we’ll be done at 11:30. Q&A session follows to answer any lingering questions[ois skin=”3″]

Planning your square foot garden

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braising greens: red and green mustard, hon sai tai, kale, and tatsBeing deep into the spring months, it’s time to now focus on what and when to plant for your summer garden. Choosing to not worry about wide swings in weather in certain locations leads some people to only have a summer/early fall garden. There’s certainly merit to that thinking. In the next several weeks the weather in our zone will start to really heat up. By then many will be done with all the tradition cool spring crops-spinach, lettuce, varieties of Asian greens, swiss chard, mizuna, etc.<br><br>
What to plant for summer? The first thing you’ll need to think about is the space needed for vertical gardening. In the square foot gardening system all vining crops are grown up on a trellis made out of 1/2″ electrical conduit. It’s virtually indestructible and will last a long time. This means crops like indeterminate tomatoes, squashes, pole beans, and melons will be growing up, not out. This method is highly efficient. By keeping your crops off the ground you minimize the damage by certain garden pests but also give your plants better air-circulation and exposure to the sun.

By knowing the food needs of your household you can plan for the quantities of each crop. Cherry tomato plants can bring 10-12 pounds of fruit throughout the growing season. Can you use that much? Can you use more? If so, how much more? Lets say your family will consume in the area of 35-40 pounds of cherry tomatoes this summer. That means you’ll plant 4 cherry tomatoes using just 4 square feet. And yes, you only need 1 square foot to grow a tomato plant that will be 7-8 feet tall by the end of summer. Just make sure you’re growing indeterminate plants, not determinant and keep those “suckers’ pinched back. You’ll do this for all your vining crops.

Along with these items you’ll need to plan all the other things you want to grow. Beets, carrots, beans, certain types of lettuce, basil, etc. Once you’ve figured that out you’ll arrive at the number of squares needed for this summer. If you’ve planned it out and find that you don’t have enough squares, you need more square foot garden boxes. If you’ve got a lot of squares left over, you’re garden is too big. We like to minimize the size of our gardens in the SFG system. We grow only what we need and what we love to eat. Our goal is to have each family member enjoy a fresh, just harvested salad every night of the growing season and nothing more. This eliminates the all-at-once harvest that’s come to be associated from most home gardens.

I’m beginning to empty out squares that have previously been filled with spring crops. I’ve got transplants of certain things ready to go right now. A typical summer garden for me might include the following: zucchini, bush beans, pole beans, cherry tomatoes, many squares of selected lettuce varieties, basil, peppers, spaghetti squash, green onions, carrots, swiss chard, and cucumbers. That will be the content of a single 4X4′ box. In another box I’ll have lettuce, melons, banana squash, New Zealand spinach, kohlrabi, pole beans, beets, and a transplanted rosemary plant. And what about corn? In my mind corn is a huge nitrogen and space hog. It takes up valuable space for too long and it’s dirt cheap in the summer. For those reasons I’ll let the farmers take care of the corn[ois skin=”1”]