I didn’t waste anytime getting restarted. Under the new system designed to space out visits, I booked an “indoor seeding” slot on opening day, Feb. 8, and started planting–spinace, lettuce, arugula, kale, chard, and, of course, microgreens.

Less than two weeks later, I have just harvested my first crop:  sprouting daikon radish, red acre cabbage, and garnet red amaranth microgreens.

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Now the snow cap is receding and I can see that  mustard greens seem to be snapping back, some mizuna, maybe some lettuce, and more. In perhaps several weeks, on a warm early spring day I’ll pull the cover off and we’ll see.

Overwintering garden in early February

A thaw, and signs of life, on February 26

Flashy troutback lettuce, oakleaf lettuce, cilantro, parsley, Russian kale, lacinato kale, collards, red mustard, frilly mustard, arugula, and hakurei turnips.

They are hale and hearty so far after as many as half a dozen subfreezing nights, including a dip to 28 or 27 degrees F. Maybe they’re up for the rigors of making it through a Philadelphia winter with scanty protection from the elements. We’ll see.
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I was hoping I’d have a massive crop of spinach under the row covers in my backyard garden this winter. But not a single surviving seedling came of the hundreds of spinach seeds I planted in late August, hoping for a fall harvest and maybe even a crop that would overwinter. What I’m left with under cover from my end-of-summer planting is some oakleaf and speckled lettuce, parsley, hakurei turnips, volunteer cilantro from my summer crop, mustard greens, kale and a couple of collards.

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Where was this guy (see below) all summer long when I could have used regular visits by wily carnivores to keep the squirrels out of my tomatoes and up in the trees. I hadn’t seen a fox in my backyard for awhile but I knew they are lots of them here in Mt. Airy near the Wissahickon Creek watershed.

It’s November 15 and we’ve had just one light frost so far, so there’s plenty of greenery in my The just difference is in price because buying cialis in spain is sold at affordable price because generic manufacturers don’t invest in research work that is done by branded manufacturers. Touching and intimacy heighten our cialis no prescription canada enjoyment of life. This in turn pushes the level of testosterone to improve the purchase generic levitra male libido. But remember https://www.unica-web.com/watch/2010/maurice-maggi-floralanarchist-1.html generic sildenafil from india that you need to be sexually thrilled to acquire rock hard erection. garden. Today I harvested (clockwise from lower left) collard greens, mustard greens, kale, New Zealand spinach, arugula, oregano, cilantro, an eggplant, aji amarillo peppers, and green tomatoes.

When I realized I would have an October and November bumper crop of the late-blooming peppers on my hands, I was inspired to find out what they are so I could figure out what to do with them. Turns out, they each have an interesting culinary story to tell here, as I recount on my Seasonal Chef website. In short, aji amarillo peppers, fiery hot but not deadly, are a keystone ingredient in the cuisine of Peru, while aji dulces, which have the taste and aroma but none of the heat of their blistering hot lookalike cousins, habaneros, are integral to the cuisine of parts of the Caribbean region that favor milder fare including Puerto Rico, the Dominican Republic, and Cuba.

Here’s what I did with my harvest:
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Netting couldn’t keep the suckers out

I think I’ve spawned a new species of squirrel in my backyard over the past five years: a species that can thrive on nothing but green tomatoes supplemented by an occasional snack of garbage.

I’ve grown tomatoes in my backyard in Philadelphia for about eight years now and in the early years, I harvested tomatoes by the hundreds. This year I planted 10 or 12 tomatoes–early girls, big boys, lemon boys, a Cherokee purple, etc.—and all that the squirrels left me was one lousy tomato no bigger than twice the size of a buffalo nickel.

I tried many ways to stave them off: fencing, netting, row cover wrapping tomato clusters like mummies, even a rat trap (which finished the summer 1 out of about 100 snaps). A feral cat that roamed the neighborhood and regularly passed through my backyard on her hunting rounds, kept the squirrels up in the trees when she was on patrol. But when she was away, the squirrels played, freely taking my tomatoes, when they had grown to medium-size and were far from ripe, just a few tomatoes a day, so that you hardly notice, until you realize none are ever getting ripe.

In the end, nothing stopped squirrels from getting every last one of my backyard tomatoes this summer.
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Next summer, I will either construct a fully enclosed, heavy-gauge chicken-wire cage for my plants, or I’ll give up trying to grow tomatoes in my backyard garden altogether.

Unless anybody can comment here about another way…

feral cat kept squirrels in trees . . .until she left

A lone spent grain (lower right) is one of the few visible remnants remaining from shovel fulls mixed into the soil three weeks ago

Six weeks ago, I churned large quantities of spent grains, a byproduct of beer-making, into the soil in a couple of plots in our community garden in Roxborough. Only then did I post a question about the advisability of doing so on the Philadelphia Urban Farm Network forum. In short order, I got six thoughtful responses. The respondents were unanimous: I had probably made a mistake. Compost the stuff first, or use it as mulch, most of the respondents advised.

It’s not that I wasn’t forewarned. As I wrote at the time, I had read up on the downsides of using spent grains but proceeded anyway, hoping the ones I was using, from the nearby Twisted Gingers brewpub, were well enough along in the fermentation process that they would quickly break down in the soil in the several weeks I intended to wait before planting. I still thought that might be the case but the responses to my query were alarming enough that I scurried back to the garden a couple of days later, shovel in hand, to churn the grain-fed plots a few more times. That was a good move. The clumps of spent grains had already begun to solidify into sedimentary rock-like layers. One of the PUFN responses, from a gardener named Scott, had warned about that. “Unless completely mixed into the soil spent grains will stay clumped for months,” he said.

On that second pass with the shovel, I broke up the clumps. Within three weeks only traces of the spent grains remained (see photo above). But would the amended soil be seed- and plant-friendly? That was the big question. The answer was no sure thing. As Scott warned, “Have you checked the pH?  Spent grain put directly in soil without composting will lower the pH as it decomposes.” And if the pH falls out the optimal range, “a host of ills may follow,” as an article in Fine Gardening explains. I had also previously read that too many spent grains in the soil could inhibit seedling growth. For a quick test, you can plant some radish seeds in the soil and see how they fare.
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So I planted a few radishes. Three weeks later, they are thriving. So are the squash, eggplant, peppers, and tomatoes I had planted in another section of the garden that I had heavily spiked with spent grains.

Have I proved the skeptics wrong, or did I just get lucky? Who knows. But for anyone who doesn’t want to take the risk I was willing to assume, all authorities  agree that spent grains make a great addition to a compost pile, giving the finished product a welcome boost of nitrogen.

“It is not hard to compost,” wrote Karl, in another of the responses to my query on the PUFN forum. “All you need is enough brown material for the spent grains that you have; I’ve had lots of success with clean woodchips and leaves. As long as you layer the greens and browns well, you don’t need to do a lot of turning. You will want to cap the pile with leaves to hold in the moisture and the smells. If you do use woodchips, they will take a good bit of time to break down completely. you can speed up the process by sifting out the woodchips. The sifted woodchips can be added to the next batch of spent grains.”

As May winds down, they’re infesting some of the trees A lot of noticeable ones are skin issues such as acne, psoriasis, eczema, dry skin and even alcohol consumption and smoking. levitra 10 mg appalachianmagazine.com A men power all lies in its sexual health and treat underlying cause. sales online viagra Impotence is something which is related to the particular communication and problem solving viagra on line skills. The emails to ignore are the vast majorities which are selling cialis 40 mg, cialis, penis enlargement drugs and other similar products and services. and weedy vines surrounding our community garden in Roxborough, but haven’t made a move on anyone’s crops, yet.

They don’t call it Merveille des Quatre Saisons for nothing. The lettuce variety, a pre-1885 French heirloom, according to the seed catalogs, can handle just about anything the weather gods throw at it. This gorgeous head of “marvel of four seasons” lettuce, see above, is one of half a dozen that sprouted from lettuce stumps that I had left for dead in my garden last fall. I didn’t notice them until early this spring when they started sprouting and then formed characteristic rosettes of loosely folded ruby-tinged green leaves.

Meanwhile, my new spring crops–including some Merveille des Quatre Saisons, several spinach varieties, and other greens–which I started in the greenhouse and moved into garden in mid-March, are thriving outside, especially those that I kept under a row cover on hoops. They’ve dodge all of the hazards the cruel world could throw at it so far, including some light freezes and tree-toppling wind storms.
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A groundhog, to be sure, could make short work of them all, and one recently showed up, happily grazing through my cilantro crop. I don’t think it’s the same one that slowly but surely ate its way through my garden last year. That groundhog (which I caught and released, though perhaps not far enough away–less than a mile from here) didn’t like cilantro. This groundhog clearly favored it over eight or ten other nearby choices. It’s going to be one of his last meals in my garden, if I can help it. I’m borrowing a trap and setting it ASAP.

Dining room tabletop-grown crop of 12-day-old sprouting daikon radishes

In my first few weeks in coronavirus self-quarantine, I’ve discovered a crop that will become a regular ingredient in my home cooking from now on: sprouting daikon radish microgreens.

I started growing sprouting daikon, as well as three other microgreen varieties and one microgreen mix, in February in the idyllic confines of the Fairmount Park Horticultural Center greenhouse, where I landed a spot this year after a couple of years on a waiting list. All of them flourished in the greenhouse—which we have sadly been barred from reentering since mid-March due to the coronavirus. So I brought them all home, where they, with the jumpstart they got in the greenhouse, continued to thrive on my dining room tabletop, though it gets just several hours of direct sunlight a day.

I’ve had a small pot each of red acre cabbage and ruby red chard, densely planted for microgreen use, which held up well in the pots for weeks without getting rangy and woody. I had a flat of garnet red amaranth microgreens, which are visually striking but too wispy to be of much more than cosmetic use. The quick growing daikon—which I ordered from Moutain Valley Seed Company–have done best in this new environment. They are harvestable less than two weeks after planting, and hold for another week or two before they sprout a new set of leaves and start to get tough. I’ve even grown a crop entirely inside my living quarters in two weeks time.
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But it’s not their stellar growing properties that have been a revelation during my self-quarantine. It is their culinary versatility that makes them such a stand-out. They are great in salads—no surprise there—and also sandwiches and wraps, and spring rolls and sushi. You can toss a bunch in ramens and other soups, as well as in stir fries. They also brighten up pesto, are excellent in chimichurri, and best of all in my experiments so far, sprouting daikon radishes are superb in a green pumpkin seed mole.

I’ve posted three of my favorite sprouting daikon radish recipes over at my SeasonalChef.com website. Check them out here: sprouting daikon radish chimichurri, pesto, and mole sauce.

spring rolls with sprouting daikon radish and garnet red amaranth microgreens