It’s Summer Time in the Ozarks!

Welcome to Summer at Papa’s Gardens! The rains continue and everything is green, blooming, fruiting and growing.

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Enjoy what is happening!

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Bachelor’s Buttons self seeded from last year.

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Miss Sunshine enjoying Sweet Peas and Calendulas from the Hoop House.

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The colorful flowers even make our old shed look good!

Enjoy the the sunshine.

~Papa

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Knockout Colors of Heirloom Sweet Pea Blossoms

Check out the third cut of our Sweet Peas.

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Visits with local florists have been encouraging and enlightening. Apparently Sweet Peas have not been offered for decades in this area. Many younger designers did not know what they were.

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Grading in bundles.

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This process allows us to offer the very best of color and freshness. The fragrance fills the room.

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More sweet peas on the vine for floral arrangements.

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A simple arrangement from irregular and short stems. A tea cup and saucer provided the perfect “look”.

Aren’t they beautiful?

Papa

 

Sweet Peas Blooming! Dahlias Planted, Finally!

Sweet Peas are definitely worth the wait. I walked into the hoop house the other day and was overwhelmed by an incredible sweet fragrance. Whoa!

The range of colors, diversity and the heady fragrance, are quite a combination! This experience is quite a learning curve. The Elegance Mix and Spencer seedlings were started in cell trays using a compost enhanced potting mix. The seeds best germinated at 60° to 65° (F). The seedlings were placed 6 inches apart in a raised bed with plastic netting to allow the peas to climb to a potential height of 8 feet.

Next year I plan to direct seed some of the sweet peas for a comparison. I believe the plants and subsequent blooms will be stronger.

Next up are seedling dahlias. Started in cell trays with well nourished potting soil, cactus flowered and double flowered mixed colors should be a delightful opportunity for our local florists. The amazing fact is dahlias can grow in 120° (F) heat. Originally from Mexico, dahlias are a natural to grow in a hoop house. I am looking forward to a plentiful harvest.

We will keep you posted on our progress!

Papa

 

Of Cabbage and Calendula

Recently I harvested two varieties of heirloom cabbage.

Red Express cabbage is a compact red cabbage which harvests in 60 – 65 days. The compact nature allow for closer planting which is a plus. Red Express has great resistance to aphids and cabbage worms. The flavor is mildly sweet eaten raw and it is wonderful pickled.

Aubervilliers savoy cabbage produces mature cabbage in 80 days. This beautiful crinkled cabbage has a mild sweet cabbage flavor. The savoy leaves make this variety a good fit for garnishes, stuffed cabbage and coleslaw.

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Red Express cabbage and Aubervilliers cabbage.

 

 

Calendula Kablouna: Heirloom known for mildew resistance.

Originally, Calendula was called Pot Marigold and used as a cool season flowering plant. However, the Indian Prince series is known for flowering  June through October. It can be used as a bedding and potted plant. I enjoy them as cut flowers in smaller arrangements and bouquets.

Direct seeding to flower is 70 days. Grow with your cole crops [Cauliflower, Broccoli, Cabbage and Greens] . They make a beautiful border and look equally beautiful interplanted in the garden.

Orange petaled varieties are used as a saffron substitute, a “poor man’s saffron”. Please remember, do not use chemical sprays (insecticide) on the plants or flowers, as this will render them inedible.

Yes, Calendula is an edible flower.  Salads, soups and garnishes take on more interest and color when they are incorporated. The greens are edible as well but use sparingly as they can be bitter.

Calendula can been used as a beautiful yellow dye. When the blooms are dried the petals can also be added to potpourris.

Calendula has long been known to sooth the skin and can be used in lotions and oils. Calendula tinctures, ointments, and washes are often applied to the skin to help burns, bruises and cuts heal faster.

This versatile flower is deserving of your garden, don’t you think?

Papa

 

 

 

 

 

What’s Happening?

Introducing our newest family member – Oakley (who doesn’t like her picture taken!) She is quite the lady and has started learning the skills of country life.

 

We like our birds!!!! A small showing of our “regulars”.

 

Hoop house growing! The spinach and cabbage remain delicious!

 

Let’s not forget Miss Kitty, our tomato transplant supervisor. As quick as the transplants were re-potted, she would playfully paw them out of the pot. She is a very curious kitty!!

 

Papa presenting at the Wabash Valley  Master Gardener Spring Conference in Terre Haute, Indiana. The topic , “Starting a Seed Saving Garden”. This wonderful group of dedicated Master Gardeners is very active in their community. Kudos to all your community service projects!!

Wabash Valley Master Gardeners

 

Spring  flowers are cheerful! It is a delight seeing colors once again! Real “eye candy” for the soul.

 

Papa

Spring Has Sprung!!

Plants are blooming early this year in the Missouri Ozarks. Add to that some crazy temperature swings. This morning (Feb. 29) it was 26° and in the 70°s this afternoon.

Papa planted Sugar Ann snap peas in the hoop house.

Check out these veggies growing in the hoop house!!

The Cole crops (broccoli, cabbage, cauliflower, Chinese cabbage & collards) were started January 29 and are now ready to plant.

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Gardening is such fun!!

Papa

 

A Summer Stroll at Baker Creek Heirloom Seed Company

If you are ever near Springfield or Branson, Missouri, you should check out Bakersville Pioneer Village. Home of the Baker Creek Heirloom Seed Company, it offers an amazing Seed Store with over 1700 varieties of heirloom, hard to find seeds, gardening books, hand made items from the local Amish community, and items found in an old time Mercantile.

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There are monthly festivals the first Sunday of each month (March through October) featuring local produce and herbs, Blue Grass and old time country music from local musicians and artisans selling home made soaps, jewelry, quilts and various crafts.

I often speak about Seed Starting or some aspect of gardening in the theater.

The next festival is coming up Sunday, September 6, 2015.

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The hotel is open as an eatery offering vegan cuisine from produce grown at Baker Creek by our Chef Quintin Eason.

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Enjoy strolling through the gardens of this quaint little “town” and enjoy the flowers in their full summer bloom.

Stop by the Flour Mill (Friday and Sunday) to get the best cinnamon bun you have ever eaten!

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Make sure you stop by the Seed Store and say Hey!

Papa