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Volume 7, Issue 4 October - December 2017
Fall Garlic Planting 2
6 Fall Veggies 3
Pumpkins, Pumpkins 4
Spinach, Spinach! 5
Garden Tips 6
Harvest Update Growing Chard
7
Meet the Gardener 8
Organic Fertilizer 9
Inside this issue:
The Giving Garden
Each year the City of Carrollton along with the National Advisory Commission selects a
citizen based upon their volunteer efforts and commitment to time, accomplishments, community impact and enhancement of the lives of others. On September 14th, at the 10th
Annual Citizens’ Evening our very own gardener, Terri Barrett (bed 16), was awarded the
“2017 Volunteer of the Year”. Terri and family was supported by fellow gardeners who manned a display table and shared information about The Giving Garden of Carrollton. Terri said “even
though her name is on the award, it belongs to each and every gardener who has worked to make The Giving Garden such a wonderful place.” Congratulations Terri !
Volume 7, Issue 4
From the Board by Angela Glover
(
Recipe 10 - 11
Page 2 The Giving Garden
Fall Garlic Planting – Do It Now!
Submitted by Laura Margadonna
Garlic roots like to go deep so plant it in a loose, well-drained soil with a slightly acid pH – some-where between 6.2 and 6.8. To avoid soil-borne disease or pests, don’t plant garlic in the same
spot where it or other members of the Allium family (onions, shallots, leeks) have grown in the last two years.
When buying garlic to plant, avoid the grocery store. Grocery store varieties may not be suitable to our area, and may also carry fungal diseases, such as White Rot or Basal Rot. While these will not harm humans or pets, they may cause the bulb to rot in the ground and infect your soil for years to come.
By the end of October, the gardening year is winding down and we are looking forward to enjoying the first broccoli and other winter greens. If you haven’t done it yet, there’s one more thing to plant. Now is the time to get garlic in the ground. All types of garlic are best planted in the fall before the first frost which is usually mid-November in our area. You can plant garlic here between October 1 – 31st. We plant the softneck varieties here in Texas.
Once the cloves are planted, keep the soil moist but not soggy until the tips break the surface. Then water as you would any other garden vegetables – at least an inch a week. In late spring after the stalks are at full height (2-3 feet for most varieties), stop watering. During the last few weeks the bulbs are segmenting and the outer wrapper is drying out. NOTE: Too much water during this critical time can encourage mold and will shorten the life of harvested heads. (I watered too much last year and ended up with rotted garlic heads). Garlic requires 8-9 months to mature. During the growing season use a good “10-10-10” balanced fertilizer to encourage head formation. Avoid high nitrogen fertilizers because they will encourage leaf production at the expense of the head. In late April or May, the garlic will send up a bloom scape or stalk. You want to cut that off so it doesn’t put the energy into flowering. Toss that bloom scape into your recipes! After that, it’s about three or four more weeks, but it depends on the variety. The leaves will turn yellow or brown, and when it’s brown about halfway up the length, it’s time to dig!
Garlic harvested in June 2016.
Pictured is regular variety of garlic with Elephant garlic which is actually in the onion family.
Volume 7, Issue 4 Page 3
6 Fall Veggies to Plant Now
Source: Espoma Newsletter
Fall Vegetables for Succession Gardening
1. Collards – As one of the most cold-hardy plants, collards are great for fall weather. Collards are
able to handle temperatures as low and the high teens. For a fall harvest, count back six to eight
weeks before your first frost (typically mid-November). This allows for sweeter leaves during a fall
and winter harvest.
2. Kale – As part of the Brassica family, kale grows well in cool weather. Count back six to eight
weeks before the first frost to start planting for a fall harvest. Depending on your USDA zone, you
can continue planting into the fall. Maintain moisture in the leaves to ensure they are tender.
Packed full of nutrients, kale is a great fall vegetable.
3. Lettuce – With different varieties, you can mix and match the lettuce in your garden. Count six
weeks before the first frost to start planting. You can sow every two weeks up to the first frost for
an extended crop. You can continue after the frost by using a hardier variety, such as romaines or
butterheads.
4. Mustard Greens – Mustard greens have seeds that are easy to plant straight into your garden.
They germinate well and grow quickly. Count back three weeks before the first frost to start plant-
ing. If you want a more successive harvest, plant every three weeks starting mid-summer. They do
not grow well in summer, so starting them now is perfect for your fall flavors.
5. Beets – Beets love cold weather. In the southern states, they can be grown all winter long. In
the northern states, make sure the soil is cooler (around 41F). Thinning your rows allows your
beets to spread out and grow fuller. You can use the greens you thinned for a good salad mixing.
6. Turnips – Planting turnips in the fall makes the plant tenderer and sweeter than the spring.
Sow your seeds in the late summer, early fall months to get a fall harvest. Start your turnips with
seeds as they do not transplant well.
Remember to keep your plants watered well and fertilize regularly with a good liquid fertil-izer .
Page 4 The Giving Garden
Pumpkins, Pumpkins . . . . Submitted by Carolyn Trevino
Pink, blue, green, white, red, but mostly orange, pumpkins grow naturally in the colors of Fall. Floydada, Texas harvests pumpkins in different colors, shapes, and sizes. The small farming community, near Lubbock, claims the title of “Pumpkin Capital, USA.”
Native Americans who witnessed the Santa Fe expedition were frightened away, leaving behind piles of ripe pumpkins. The explorers were then left to enjoy the sweet taste of the gourds, according to legend. From this introduction grew today’s popularity and enjoyment of this useful gourd.
B. A. “Uncle Slim” Robertson is credited with planting the first pumpkin seed in Floydada. He
started small by selling his crop to neighbors, after the fall harvest. Soon, due to growing
demand, Robertson began shipping his gourds to the Dallas area. The transition from cotton to
pumpkin followed Robertson’s lead.
Years of successful crops, rewards Floyd County with it’s just claim to being the Pumpkin Capital. With slightly over 6,000 residents the county produces one million pumpkins yearly.
Most of Floydada’s pumpkins grace tables, windows, and hutches. Grown for fall decoration and not for consumption, each pumpkin is hand harvested to avoid scratches. Some of the “Big Mac” varieties can weigh near 100 pounds, which is even more impressive for hand picking. Jack-o-Lantern varieties weigh between 12 and 25 pounds. Farmers, use migrant workers for this labor intensive back breaking work.
The 2nd Saturday in October coincides with the harvest being loaded on trucks for shipping
across Texas, and the yearly pumpkin festival in Floydada. Seventeen other states enjoy
pumpkins from Floyd County, as well. Texas localities claim a variety of titles, some are justified
and some are just plain fun!
Kim (bed #31) and Julie Lester are planning a short trip to an onion field in Texas to get cuttings
for his bed. Hopefully, he knows that the Texas Sweet Onion is the state’s official vegetable as
of 1997, and that Farmerville, TX claims the title.
Volume 7, Issue 4 Page 5
Spinach production in Texas was the result of its “recognized value as a cheap source of vitamins and minerals for the human diet.”
The area around Austin produced most of the spinach in the state from 1910-1920. However, during the winter of 1917-18, an experimental four acres were planted, near Crystal City in Zavala County, that filled three rail cars of spinach for shipment. This success prompted 100 acres to be planted the next year. After which spinach and Texas have had a grand partnership.
During recent decades, spinach has continued to be important to the agricultural production
of the state. At its peak, as much as 80% of the spinach production in the United States has
come out of Texas farming.
Crop varieties include: Early Hybrid 7, Dixie Savoy, and Bloomsdale, and have a harvested value of around $14.5 million.
Spinach is a cool weather crop and does best when planted in early spring or late fall. So, today’s crops are mostly grown in what is known as the “Winter Garden” of South Texas.
Spinach, Spinach! . . . . Submitted by Carolyn Trevino
The city of Crystal City has one of the
largest spinach canneries in the world,
built in 1951. A statue of the cartoon
character, Popeye, stands proudly in the
“Spinach Capital of the World.”
Volume 7, Issue 4 Page 6
Garden Tips Submitted by Laura Margadonna
Stink bugs and their cousin, the leaf-footed bug, have been
roaming the garden and probably damaged your tomatoes. They are difficult to control with approved insecticides. Learn to
identify their egg masses and smash them when you find them.
You will find them mostly on the underside of leaves.
Q. What are cold tolerant vegetable crops and which vegetables are very susceptible to frost injury? Could you list these and temperature lows which they can tolerate?
A. This is very difficult to do and be accurate since cold tolerance depends on
preconditioning. For instance, if broccoli has been growing in warm conditions and temperatures drop below 22 degrees F., it will probably be killed. If these same
broccoli plants had experienced cool weather, they would probably survive the sudden
cold.
In general, a frost (31-33 degrees F.) will kill beans, cantaloupe, corn, cucumbers,
eggplant, okra, peas, pepper, potatoes, sweet potatoes, squash, tomatoes, and
watermelon.
Colder temperatures (26-31 degrees F.) may burn foliage but will not kill broccoli,
cabbage, cauliflower, chard, lettuce, mustard, onion, radish, and turnip.
The real cold weather champs are beets, Brussels sprouts, carrots, collards, kale,
parsley, and spinach.
Source: http://aggie-horticulture.tamu.edu/archives/parsons/vegetables/
coldtoler.html
Page 7
Harvest Update
The Giving Garden
Type of Chard Description Varieties
White-stemmed
Broad white stems, often flattened, with glossy green leaves. Tend to be more productive and more tolerant
of both cold and heat than colored varieties. ‘Fordhook Giant’ consistently out produces other varieties in field trials.
‘Fordhook Giant,’ ‘Lucullus,’
‘Silverado’
Colored
Excellent ornamentals. Tall pink- and red-stemmed varieties such as ‘Pink Passion’ or ‘Burgundy’ often
grow quite tall and tend to be highly productive. Red varieties may bolt if planted too early in the spring. Sample various hues by trying seed mixtures.
‘Pink Passion,' ‘Burgundy,' ‘Orange
Fantasia,' ‘Golden Sunrise,' ‘Bright Lights,' ‘Rhubarb’
Perpetual
The more leaves you pick, the more new ones emerge from the crowns of these sturdy plants. Popular in Europe, green-leafed perpetual chard bears mild-
flavored greens over a very long season.
‘Perpetual,' ‘Verde da Taglio’
Growing Chard: Three Basic Types
Submitted by Laura Margadonna
To learn more, see All About Growing Swiss Chard.
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Volume 7, Issue 4 Page 8
Retired, lives in Carrollton and divorced. Three children: Catherine Hathaway of Allen, TX; Nena Trevino of Carrollton; and Robert Trevino of Austin. Four grandchildren: William, Katelyn, Matthew, and Nathan all of Allen, TX and two mixed breed dogs Chili and Pepper.
I’m inspired when I visit/shop at a nursery or when perusing a magazine that shows beautiful gardens with flowers or vegetables.
I joined the Giving Garden to help others and for the joy of being outside. Also, for exercise and
socializing.
My favorite vegetable is the potato.
The three adjectives family and friends would use to describe me are humorous (but you have
to know me well), creative, and faithful.
The last movie I saw was Beauty and the Beast (I love that story!).
Favorite hobbies are reading and enjoying my grandchildren.
If I could travel anywhere I would go to Germany or Australia.
I wish I knew how to dance.
My most favorite thing about belonging to
The Giving Garden is contributing to the
needs of other people and learning more
about gardening.
Meet the Gardener . . . Carolyn Trevino (bed #30)
Page 9 The Giving Garden
Volume 7, Issue 4 Page 10
Volume 7, Issue 4 Page 11
Spicy Broccoli with Garlic
Submitted by Laura Margadonna
Ingredients
1 1/2 pounds broccoli
4 1/2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 1/2 teaspoons vinegar
3/4 cup water
PREPARATION
1. Peel and slice thick stems from broccoli; separate florets. 2. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
3. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
Water will evaporate.
Turn off heat; stir in vinegar.
The Giving Garden
Board Members
About The Giving Garden of Carrollton
The Giving Garden of Carrollton is a non-profit community garden that was jointly developed by Keep Carrollton Beautiful and Aldersgate United Methodist Church (AUMC). The goal for the community garden is to provide a sustainable community garden opportunity for the citizens of Carrollton, without regard to demographic or socioeconomic status.
Volume 7, Issue 4 Page 12
Terri Barrett Plot 16
[email protected] Cindy Baxley Plot 9
[email protected] Martha Grizzel Plots 10 &11 [email protected]
Willie Lane
Plots 17 & 18 [email protected] Laura Margadonna
Plots 14 & 15 [email protected] Doug Forbes
Plot 1
MARK YOUR CALENDAR
Wild Neighbors—Solving Urban Problems
When: Saturday, 10/14, 10:30am
Where: Aldersgate Fellowship Hall
Annual End of Harvest Holiday Party
When: Thursday 12/14
Where: 1689 Bandera Dr., Carrollton
Details will be sent via Sign-Up Genius
closer to the date.
