by Briscoe White | Jan 11, 2010 | A Year in the Life.., Exploring, Gardening, Indoor Gardening, Life on the Farm |
The winter wind makes being outside an endurance test; one step outside and any thoughts of working the garden shrivel like body parts in a deep freeze. I admit that I do not like winter, and I hate being cold. So like anyone suffering with cabin fever, I have begun to dream about warmer times. No need to think about warmer places, because soon enough this place will be hot enough to have us wishing for winter.
My dreaming has become more like sleep-walking as I turn an old cold frame into a season extending covered garden. I hope to use this area much like a homeowner would use their deck, patio, or balcony to grow what ever plants possible.
Many crops are planned for this new garden, The Growers Exchange will document all that we grow. The beds in this picture will grow salad greens and the logs surrounding it have been impregnated with mushroom spores. Check in regularly to see what we have growing.
by Kenan White | Jan 4, 2010 | Exploring, Gardening, Inspiration |
The new year always starts slow in a greenhouse. Winter is howling outside and spring is a long ways off. January is too early for many annual seeds to be sown; timing is everything and we want our plants just right for transplanting. Many of the perennial and other slow growing seeds were started in the fall, giving them plenty of time to fill out their pots before spring planting. Seeds are being planted this time of year, but the spring rush has not started yet.
The New Year is represented by a diapered baby, the greenhouse New Year looks more like a seedling, lots of seedlings, with more to follow. Outside the ground is frozen and the wind cuts to the bone; here in the greenhouse it is easy to daydream of the time when the world will green up and will be warm again. Being stuck inside allows us the time to plan the next spring garden. A little time spent planning will pay huge dividends as a well ordered garden will produce herbs, flowers, and veggies all summer long.
The new year always starts slow in a greenhouse. But as winter wears itself out, and spring approaches, the level of activity steadily increases, until finally the plants must be moved to outside beds to reach their potential. It is hard to describe winter as a gardening season; but it is the planning and “thinking about it” season; pencil gardening, where mistakes are easy to fix. Spend this time well, dream your ideal garden this winter, then you will know what to plant come spring.
by Briscoe White | Dec 17, 2009 | Gardening, Growing, Herbs |
Winter is here! When it is really cold even when the sun shines, it is winter. In the greenhouse we follow the same old seasonal path year after year. One thing we have learned is that our propagating table is not warm enough in winter to root cuttings.
Usually we delay cuttings until after winter equinox, we are pretty busy sowing seeds this time of year.
We have an urgent call for cut mints from one of our culinary customers: give me cut mint ASAP! Unfortunately we will have to start by rooting some mint stems, and this may be tricky in December. I always say where there is a will; there is a way! Working with our seedlings, we noticed the germination chamber satisfies all the requirements for rooting: warm and humid with indirect light. We took some stem cuttings from Peppermint, Mojito mint, and Spearmint ‘Kentucky Colonel’.
In two weeks we have roots! They are not quite ready for life outside the chamber, but soon they will move to the greenhouse and finish filling their little cells. As soon as weather permits these little plants will be growing in the field; providing pounds of cut mint for tables in NYC.
by Briscoe White | Dec 14, 2009 | Basics, Gardening, Growing, Herbs |
I am sure all of you reading this are aware that herbs love sunshine, they do not grow in the shade. It only seems that we are growing our greenhouse herbs in shade due to the absence of sunlight these last few weeks. Beginning with a strong Nor’easter, we have been rained on, washed by flowing torrents, and flooded by tides that get higher as long as the wind blows. The rain gauge has overflowed so many times we lost an accurate count of total inches fallen; but I will hazard 6” the last few weeks. One night last week we did measure 3.5”; water, water everywhere. We keep our Twitter account active with frequent Tweets; one of our contacts in California has been Tweeting about their lack of rain. Too bad we cannot virtually send them some of our excess. Growing herbs during one of these long wet cycles can be very challenging, especially in winter. Most herbs prefer dry, well-drained soil, none like their roots wet for an extended time. Even in the greenhouse, it is hard to keep the herb plants dry enough after days of cloudy weather. It is best to only water herbs in danger is wilting, until the sun returns. Culinary herbs grow well inside if provided adequate sunlight, six hours minimum. During the winter months, herbs such as marjoram, oregano, thyme, and rosemary can be kept as potted plants in a kitchen window, ready for trimming as the cook demands seasoning. To keep your herbs healthy through this long rainy period, keep the soil on the dry side. Winter savory, parsley, and bay are all favorites in the cook’s winter garden, they make very nice potted plants and are ready to join dinner when the cook calls. As soon as the sunshines again, I will give my herbs a big drink of water, with a shot of fish fertilizer to celebrate the return of sunny days.
by Briscoe White | Dec 8, 2009 | Gardening, Growing, Herbs, Indoor Gardening |
You know the aroma. I looked it up on the Urban Dictionary.com; those living an alternate or bohemian lifestyle seem to favor patchouli. That must describe greenhouse workers, because patchouli is always present in ours. Whether wafting from a passing co-worker or from the source itself. Patchouli is one of our top five favorite herbs. You can hardly get through a day here without smelling it once.
Patchouli makes what I call a great pet plant, a plant which will live in a pot for years. Potting makes it a great houseplant in winter which loves to spend summer outside on a deck or patio. A native of tropical Asia, patchouli likes it hot and humid, it should be inside before night temperatures drop below fifty. The soil should be watered when moist to the touch; they need lots of water, maybe every day in summer. Fertilize once or twice a month, as too much will reduce the oil content.
Anyone looking for an herb to grow potted, patchouli is one worth considering. It’s large dark green leaves are shiny and beautiful, with pinching it will form a nice rounded shrub like plant. Flowers appear in fall but are inconsequential in appearance, heady in aroma. In its native habitat, patchouli is an under-story plant and should be protected from full sun. Though not for everyone, patchouli makes a great pet plant.
by Briscoe White | Dec 7, 2009 | Containers, Gardening, Growing, Herbs, Indoor Gardening, Miscellaneous |
We have been growing herbs as potted plants for about 25 years. Way back then herbs were not available even in the larger greenhouses; having a selection of herbs is what made our garden center stand out from the others. Herbs are now a mainstream crop, not the exotic niche market it was a few short years back.
Potted herbs are still our main crop, but after agreeing to grow a few custom orders for cut herbs we are growing and shipping more each year. I guess we are not exactly local since almost all these cut herbs go to NYC, but we are a lot closer than many growers selling in NY. Virginia to NY in less than 24 hours is the key to our success, the herbs are on a restaurant table in 48 hrs. A few years ago I would not believe this possible, but the internet has linked the farm to the world!
Attempting to grow cut herbs year round, we are experimenting with the towers pictured. Herbs are: Oregano, Marjoram, Zaatar, Parsley, and Basil. These herb towers will allow us to grow cuts in the greenhouse in winter. Catnip for the kitties and the rest for cooking. Fresh herbs make a difference!
