|
Post by macmex on Jul 10, 2020 17:33:32 GMT -6
They are half runners, though one should note that most half runners will climb to 9' or 10' if given something to climb. Kentucky Red is no different. The nice thing is that you can grow them with no support at all, and they'll still make a harvest.
|
|
|
Post by rdback on Jul 11, 2020 10:45:04 GMT -6
... the vines were not trimmed
...The Yard Long/Asparagus beans are impressive. One bean is an individual serving. The taste is not impressive....
Growing beans is fun and rewarding, isn't it! lol
Now you mentioned "trimming". I'm not sure if you meant training, but beans don't need to be trimmed. Trained yes, trimmed no.
The yard long is an interesting, and somewhat unconventional, bean to grow. Same with cooking it. It's seems to shine in stir-fry's versus typical ways of cooking regular beans. Do a search on "yard long bean recipes" and most will be a stir-fry. You might want to give a few of those a try.
|
|
|
Post by macmex on Jul 13, 2020 8:40:47 GMT -6
We generally don't use AC, and that, for economic reasons. About a month ago our septic system went down and we have been weeks working on that. Since we didn't have working drainage, and had to use our daughter's house bathroom, which involved a hike, we turned the AC on. We spent so many hours in the hot sun, digging, laying gravel and pipe, etc, that we simply had to have a way to cool off and yet continue working at a good clip. But generally, we only use the AC for less than a week out of a given year. What we use A LOT is our attic fan!
Glad your son approves of those beans!
|
|
|
Post by macmex on Jul 15, 2020 14:42:10 GMT -6
I have cabbage seedlings started. Hoping for a good crop this fall.
|
|
|
Post by macmex on Jul 25, 2020 5:10:47 GMT -6
Yes, go to a larger container. They do multiply exponentially, so space is important. Also, here in Oklahoma, I sometimes lose a batch because they get too hot. So try to store them in a cool place.
|
|
|
Post by macmex on Jul 27, 2020 6:29:14 GMT -6
Sand Mueller, a friend, makes leaf mold by composting leaves. This is what he uses in his potting soil in place of peat. I have not tried it.
|
|
|
Post by macmex on Jul 28, 2020 14:34:42 GMT -6
Yes, that is fine. Blossom end rot isn't due to a pathogen, so the seed should be fine.
|
|
|
Post by macmex on Aug 2, 2020 17:26:17 GMT -6
Looks good Bon!
|
|
|
Post by heavyhitterokra on Aug 5, 2020 17:58:38 GMT -6
I'm with you, Bon. What a Godsend this early-August weather has been!
I was just now thinking back to August 2nd, 2011; that day when it was 115-degrees here and half of Moodys was on fire ... Roaring-high-flames, billowing, red-hot-smoke, and waves of glowing embers whipped furiously, swirling over the hills, driven by 20 mph winds that laid the way for a mile wide course of perfect destruction.
Houses, cars, trucks, hay barns, tractors, horse trailers, livestock, and family pets all perished that day, as hoards of hungry grasshoppers were driven ahead of the thick smoke; landing by the millions amid my apple trees and in my garden ... Fire Fighters could be seen stretched out on gurneys along side ambulances; rescue equipment strewn along the roadside where they had staggered and dropped, sleeves rolled up, and IV drips hooked to their arms, due to heroic physical exertion, heat, and dehydration.
Many valuables were lost that summer. Neighbors and friends were in a bad way. That year's gardening efforts were nearly a total loss, and yet we made it through the winter just fine, because God took great care in looking after us.
We have surely been blessed by this week's break in the weather.
Thank you, Lord. We appreciate that.
Enjoy your time in the garden, Bon. Gotta go, I'm supposed to be busy pulling weeds.
|
|
|
Post by rdback on Aug 6, 2020 18:30:01 GMT -6
Hey Bon. Do you know what kind of pepper is this? I ask because it looks like there's multiple pods per node, which USUALLY mean HOT. And, as I recall, y'all don't like hot, lol.
|
|
|
Post by macmex on Aug 9, 2020 5:08:22 GMT -6
That's a question for Glen. When I save pepper seeds I simply split the peppers with a sharp knife and scrape the seed out. I haven't fermented the seed. Hopefully he shows up here soon.
|
|
|
Post by macmex on Aug 11, 2020 6:13:36 GMT -6
A green pepper may have some viable seed, but it's far better to let it ripen completely. All the seed should then be mature, plus it will have a much longer shelf life.
|
|
|
Post by rdback on Aug 11, 2020 8:23:18 GMT -6
Hey, when fermenting to Save Pepper Seeds should there be copious amounts of its pepper pulp in the water? I'm not getting much mold and some of the seeds are turning brown.
Unlike tomato seeds, pepper seeds do not need to be fermented. As George says, just remove the seeds for a ripe pepper and place on a paper plate or towel and let air dry. If it is hot and humid, use a fan to gently blow air across them to aid in drying.
You can obtain viable seed from "green" peppers, but the pepper still needs to be fully mature - it just hasn't changed color yet. Not the best solution, but sometimes that all ya got lol.
|
|
|
Post by rdback on Aug 11, 2020 8:26:46 GMT -6
Rick, am I being dense here and not recognizing this one as your F1 heat less varieties? I'm seed saving his year and I planned on enjoying EATING yours. No need to save seed from them.
Hey Bon. Do you know what kind of pepper is this? I ask because it looks like there's multiple pods per node, which USUALLY mean HOT. And, as I recall, y'all don't like hot, lol.
Definitely NOT the heatless variety. With multiple peppers per node, this is most likely a Chinense of some sort (think habanero). The Valley Sweet is an Annuum and will only have one pepper per node. Did you plant any "hot" peppers?
|
|
|
Post by macmex on Aug 16, 2020 16:53:11 GMT -6
Frank Barnett has fat, green pods. Barksdale Wax Pole has flat, long yellow pods.
|
|