Vegetables


praying mantid 2

Praying mantids have hatched and are busy staking their claim in all areas of the garden looking for any insect to eat. They are fun to watch and photograph. So glad I noticed their egg masses and relocated them when cutting back the garden last fall.

clove current berries

The clove currant is producing berries, first green then ripening to black. The birds are eating them faster than I can take a photo them almost. Good plant for wildlife, and a hand-me-down plant from my husband’s grandmother’s home. The Latin name is Ribes odoratum for those doing a search to find one.

swallowtail butterfly

This swallowtail butterfly was very busy feeding on the nectar of the very floriferous bottlebrush buckeye blooming on campus. Bottlebrush buckeye, Aesculus parviflora, is a fabulous, large shrub which sends up panicles of white flowers with red anthers and pinkish filaments.

spinach bolting 2

The summer’s heat is causing the cool weather crops of the spring to bolt and go to seed. Once this happens, the leaves become bitter and plants should be pulled and composted. Planting fall crops of carrots, beets, peas, kale or beans make good use of then now available space in the garden.

Robber fly

This robber fly was resting in the garden, probably waiting for an easy insect meal. They are predatory on all types of insects and considered a beneficial insect.

cross striped caterpillar on cale

If your kale or other cole crops are being eaten and showing a lacy appearance of holy leaves, look for the cross-striped cabbage worm. One caterpillar can eat quite a lot. Bt is a good control measure when they are small, or insecticidal soap. Rotate where brassica plants are located next year, and grow under a row cover to keep the adult moth from laying her eggs on the leaves.

garlic

Garlic is ready to be harvested during July, once half of the leaves have turned brown. After carefully loosening the soil with a spade, pull the garlic bulbs by the stems and dry on an open rack in out of the sun and under cover for three weeks. A shed or garage are best for the drying. After they are dry, brush off the dirt, cut off the roots close to the bottom of the bulb, and cut back the stem end leaving about one inch. Store in the home in a dry, dark spot. Save the largest bulbs for planting next October through November.

gypsym moth females and egg masses

Gypsy moth adults are busy mating. Females do not fly, only able to crawl. The males are flitting around, flying to females to mate. Females will lay the buff colored egg masses which will last through the fall, winter and spring, to hatch next summer. Egg masses can be  crushed or scraped into a container of soapy water.

-Carol Quish

All photos are copyrighted by Carol Quish, UConn.

 

 

 

 

 

 

 

 

 

If you grow leafy greens in your garden, it’s likely that you grow spinach. It can be a little (or more) disappointing to pop out to the garden to harvest some only to find that some of the leaves have damage in the form of whitish winding or blotchy patterns as shown below.

 

These are the handiwork of the spinach (Pegomya hyoscyami) or beet (P. betae) leafminers. On spinach, it’s most likely the spinach leafminer but their biology and damage is pretty much the same. Beet leafminers prefer to lay their eggs on beets if they’re available. In my garden, both plants are present so I think I’ve got the spinach species because the beets are not affected.

This pest overwinters in the soil as a pupa right near the plants it developed on the previous season. In the spring from roughly late April through mid May, adult flies emerge, mate and lay eggs. This is the best time to apply an insecticide if you’re going to because you need to intercept the tiny maggots between the time they hatch and the time they burrow into the interior of the leaves. This is a very short window of time. Scout for the clusters of tiny white eggs (visible to the naked eye) on leaf undersides.

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Spinach leafminer eggs. Photo: J. Boucher, UConn

 

Alternatives to insecticides for the home garden include crushing the eggs, removing leaves with eggs or mines/larvae and disposing of them in sealed bags in the trash, and crop rotation combined with the use of floating row covers for the next crop. Another option for infested leaf disposal is to bury them deeply in your compost pile where they will not survive.

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Spinach leafminer maggot (larva). Photo by J. Boucher, UConn

It’s important to keep in mind that the life cycle of the leafminers is only 30-40 days long so there can be 3-4 generations per year and they can overlap. If you have damage in your spring crop and are planning on a midseason/fall crop, move the spinach, beets and chard to a different area and cover prior to adult emergence with floating row cover to exclude the adult flies. Adults are tiny, hairy gray flies about 5-7mm long.

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Adult spinach leafminer (Whitney Cranshaw photo, Bugwood.org).

In beets, moderate damage will not affect the development of the root crop. This pest is most important in plants grown for edible greens. Having said that, severe damage in beet leaves can result in poor root development.

By Joan Allen

Collection of rain water from roofs using rain barrels is growing in popularity because of its many environmental and practical benefits. It can help the environment by diverting water that might contain contaminants away from storm drains and the natural bodies of water that those empty into.  Depletion of well water can be a benefit when this non-potable water is used instead of the tap for things like washing cars, irrigation of plants, and flushing toilets. If you’re on a city/public water system, it can save money to use rain water where you can, too. But is using rain water to irrigate vegetables and fruits safe? Are there contaminants in it that could make people sick? Let’s take a look at what’s been studied.

A few universities in the U.S and abroad have done some work to look at potential contaminants in roof run-off water including heavy metals like zinc, copper, lead and others as well as bacteria such as E. coli and other pathogens. Testing done so far has shown low risk from these, but there is some. And of course, it depends on the type of roofing material, the environment (ie acid rain, urban vs. rural, etc) and possibly other factors. In one study, most of the metals tested the same in rain barrel water as in rain water before it hit the roofs, so little to no concern there. One exception was zinc, and elevated levels could lead to build up of this element in soils. At high enough levels, this can cause injury to plants and those plants should not be consumed (1). Monitor for this by having the soil tested.

While risk appears to be low, there were a few samples in studies (1, 2) where E. coli or total coliform bacterial levels exceeded official standards for some uses. Rain barrel water should NEVER be used for potable purposes such as drinking water, cooking or washing. Where do the bacteria in run-off come from? The main sources would be fecal matter from animals such as squirrels and birds that land and move around on the roof.

GraySquirrel.JAllenPhoto credit: J. Allen, UConn

But if you’d like to water your vegetable garden with rain barrel water, are there ways to do it safely?

Dr. Mike Dietz, Assistant Extension Educator at UConn with expertise in water management recommends “not using roof water on anything leafy that you are going to eat directly. It would be OK to water soil/plants where there is no direct contact”. This is consistent with recommendations from other experts who suggest applying the water directly to the soil and avoiding contact with above-ground plant parts. An ideal set-up would be to hook up a drip irrigation system to your rain barrel(s). Pressure will be improved when they are full and if they are elevated. A full rain barrel can be pretty heavy, at about 500 lbs. for a 55 gallon unit, so make sure they are on a solid and stable base such as concrete blocks.

If possible, and this is done in larger collection systems automatically, don’t collect the ‘first flush’ of water off the roof. This would be the first few gallons. In a ¼” rainfall as much as 150 gallons can be collected from a 1000 ft2 roof surface (3). The first water to run off tends to have higher concentrations of any contaminants because of them building up on the roof since the previous rainfall event.

Another more practical way to minimize risk of pathogen/bacterial contamination is to treat the collected water with bleach. Rutgers University recommends treating 55 gallons of water by adding one ounce of unscented household chlorine bleach to the barrel once a month (or more often if rain is frequent). Allow this to stand for 24 hours before using the water for irrigation so the bleach can dissipate.

Apply collected water in the morning. Wait until leaves dry in the sun before harvesting. Ultraviolet light from the sun will have some disinfecting effect.

It is recommended to have the rain barrel water tested for E. coli. Be sure to follow the testing lab’s instructions for collection, storage and time sensitivity of the samples.

washing veggies.osuPhoto credit: Ohio State Univ.

Thoroughly wash all harvested produce. In addition, you should always thoroughly wash your hands with warm, soapy water after they are in contact with collected water.

In summary, there are risks to using collected rain water for irrigation of food crops. In most cases, the risk appears to be low, and using the above sanitation practices can reduce risk.

References:

  1. DeBusk, K., W. Hunt, D. Osmond and G. Cope. 2009. Water quality of rooftop runoff: implications for residential water harvesting systems. North Carolina State University Cooperative Extension.
  2. Bakacs, M., M. Haberland and S. Yergeau. 2017. Rain barrels part IV: testing and applying harvested water to irrigate a vegetable garden. Rutgers New Jersey Agricultural Experiment Station. Fact Sheet FS1218.
  3. Rainfall as a resource. A resident’s guide to rain barrels in Connecticut. CT DEEP.

By J. Allen

I bought some yellow fleshed beets at a nice farm stand in the fall. They looked good to me on the outside. Once I cooked and cut them open, though, this very dark (at least after cooking!) hollow center was revealed. It was present in all of the several beets in the bunch. The good news is that it could just be cut out and the beets were still delicious.

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Photo by Joan Allen, UConn

But what might have caused this symptom? There are a couple of possibilities and the cause was not determined. Those that come to mind include inconsistent water supply and boron deficiency. Sometimes when a crop is growing slowly due to limited rain or irrigation followed by a sudden plentiful supply of water, the growth rate can suddenly increase and result in this ‘hollow heart’ symptom or disorder. I know this happens in potato but I’m not sure whether it’s likely in beet. There’s a major difference between the two….potatoes, while they grow underground, are actually stem tissue. You can tell because they have buds, what we commonly call the eyes. Beets, on the other hand, are root tissue.

Boron is a micronutrient for plants and a deficiency has been associated with hollow sections of stems or roots in some crops. Beets are listed among those crops that have a high boron requirement relative to others. Factors that can influence the availability of boron to plants include soil pH, sandiness of the soil, and soil organic matter content. A consistent and adequate amount of water uptake by the plant is necessary to take in boron from the soil. This is influenced by transpiration, the loss of water from the leaves. Conditions that reduce transpiration, such as humid, cloudy or cool weather, can be related to deficiency. High pH (alkaline) reduces availability of boron. Sandy soils or those with low organic matter content are more prone to boron deficiency.

How could the cause in this case have been figured out? Soil and tissue analysis can be used to measure nutrient availability and content in the plant parts. Soil tests can check not only nutrient content but also organic matter levels. UConn’s soil and tissue analysis lab info can be found at www.soiltest.uconn.edu. If a boron deficiency is confirmed, soil can be amended using borax, boric acid or Solubor. Different vegetables have different boron requirements. Lists of those most likely to develop a deficiency can be found in this fact sheet from UMass.

J. Allen

 

This time of year, pumpkins provide a cheerful splash of color where they are gathered for sale or on the front steps of a house. Did you ever wonder where pumpkins originated, how to cook pumpkin, or what it takes to grow your own?  Pumpkins have a long and interesting history in the cultures of people around the world.  They are members of the cucurbit family along with cucumbers, squash and melons.  The latin names include Cucurbita pepo, C. moschata, and C. maxima.   The name ‘pumpkin’ is derived from the Greek ‘pepon’ meaning large melon.  The French converted this to ‘pompon’, the English to ‘pumpion’ and the American colonists to ‘pumpkin’.

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Photo credit: Wikipedia.com

 

Pumpkins are thought to have originated in Central America. The oldest pumpkin-type seeds, found in Mexico, date back to 7000 – 5500 BC.  Native Americans used pumpkins for food and they dried strips of pumpkin which were woven into mats.   Strips of pumpkin flesh were roasted on the fire and eaten. Pumpkin pie got its start when the colonists cleaned the seeds and pulp out of the pumpkin, filled it with milk, spices and honey, and baked it in hot ashes.

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Photo credit: J. Allen, UConn

 

The history of the Jack O’Lantern comes from an Irish story about a man named Stingy Jack. Jack tricked the devil a couple of times and extracted a promise from him that he would not claim Jack’s soul when he died.  When Jack did die, the story goes that God would not accept such a soul into heaven but the devil honored his promise and would not accept him into hell.  The devil gave Jack a burning coal for light and Jack carried it inside a carved out turnip.  His roaming ghost was known to the Irish as ‘Jack of the Lantern’ which became ‘Jack O’Lantern’.  People began carving their own turnips or potatoes with scary faces to protect their homes from evil spirits. The English used large beets.  When immigrants from these countries traveled to the New World, they brought along this tradition and found that the native North American pumpkin made a great Jack O’Lantern.

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Photo credit: Wikimedia.com

 

When looking for a pumpkin (or a bunch!) to bring home, avoid those with damage or soft, rotten areas.   Pumpkins with the stem still attached will store longer than those without.  Most people use pumpkins for decoration or for Jack O’Lanterns.  For cooking, select a sweet or pie type pumpkin which are generally smaller and sweeter.

If you would like to cook the pumpkin, it can be boiled/steamed, baked or microwaved. To boil/steam: Cut the pumpkin into large chunks and rinse. Place in a large pot with a cup of water and cover, cooking for 10-12 minutes or until fork tender.  To bake: Cut in half, clean and rinse. Place cut side down on a cookie sheet and bake at 350°F for one hour or until fork tender. To microwave: Cut in half, microwave 15 minutes then 1-2 minutes at a time until fork tender.  After cooking, the peel is removed and the pumpkin can be pureed or mashed.  It freezes well and can be used in recipes that call for solid pack canned pumpkin.

pumpkin-seeds

Photo credit: J. Allen, UConn

 

Here is a recipe for roasted pumpkin seeds from http://allrecipes.com:

Ingredients

  • 1 1/2 cups raw whole pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch salt

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Nutritional Information 

Servings Per Recipe: 6    Calories: 83

Amount Per Serving

  • Total Fat: 5g
  • Cholesterol: 4mg
  • Sodium: 77mg
  • Total Carbs: 6g
  • Dietary Fiber: 6g
  • Protein: 3g

 

As the gardening season is winding down, produce is piling up in the kitchen. Potatoes have been dug, peppers are picked and squash is in a basket. Now is the time to store the rewards of your hard won labors.

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Photo from PSU.edu

When I was a child, my grandmother’s home had a root cellar with a dirt floor and field rock walls. It was the ‘room’ between the wooden stairs up to the outside and the cellar, which was filled with scary, old things that made loud noises,  smelled of kerosene and musty clothing, and housed the occasional snake.  I did not like the cellar, but loved going into the root cellar. It smelled of the earth, like soil and the hay bales we placed to hold wooden boxes off of the floor. The boxes were filled with clean sand for the keeping of carrots, beets and turnips buried in the damp sand. None of vegetables where supposed to touch each other to prevent a rotten spot from occurring or spreading to the adjacent root vegetable.  Cabbages were laid on other hay bales, up off the floor, as were wooden boxes of winter squashes and pumpkins. Onions were braided together hand hung from nails on the beams overhead or put into burlap grain bags repurposed. The root cellar was dark and moist, perfect for holding vegetables. Yes, we had a refrigerator but it wasn’t as large as today’s, nor did it provide enough room for all the garden excess intended to get us through the winter. The root cellar was a form of primitive refrigeration using the cool and constant temperature of below ground to store food. Our modern day homes don’t come equipped with root cellars, but we can still store the bounty of our gardens.

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Photo from University of Maine Cooperative Extension

Winter squash and pumpkins need curing for long storage of several months. Squash will last longer is the stems are left on. After picking, let them lay in the sun off the ground, on a picnic table perhaps, for about a week. Turn them over every couple of days to make sure all sides are exposed to the sun. Curing hardens the skin of the squashes, making them less likely to rot in storage. Once cured, brush off any remaining dirt, then wash the squash with a 10 percent bleach and water solution, or a 50/50 vinegar and water mix. Either mixture will disinfect any fungi or bacteria which harm the squash once stored. Wrap each squash in newspaper and place in a basket or box with slats or openings on the sides to promote ventilation. The newspaper will create an air space between each squash. Store in a cool, dry area of the home that will not go below freezing. 50 degrees F is optimum. I put mine on the bottom step of my basement hatchway.

winter squash storage

hatchway storage

Potatoes must be cured also. After the foliage has died back, dig up the potatoes. They need to cure and be stored in the dark, out of the sun or they will develop green spots on the skin that can have toxic properties. A dark tool shed or garage without windows will work well. After digging, lay tubers on newspaper in the dark space for about two weeks at 50 to 60 degrees F. Potatoes should not touch during the curing process. After the two weeks, wipe off any dirt without washing at all. Remove any tubers with spots or damage to eat first as they will not store well. Place storage potatoes in a bushel basket or cardboard box. Cover with newspaper or burlap to exclude any light. Place in a space that will not freeze and not get above 50 degrees F for longest keeping quality.

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Potatoes, photo by Carol Quish

 

Onions can be dug and laid right on top of the ground for about a week as long as there is no danger of frost or rain. If rain is threatened, move them to a shed, porch or garage with good ventilation.  Necks will dry and brown. They can then be braided together or kept in mesh bags or bushel baskets as good airflow is needed. Keep them out of the light and a cool, 35 to 35 degree F location.

https://secure.caes.uga.edu/news/multimedia/images/39/Onions%20(fft)%20IMG_7085.jpg

Photo from University of Georgia Cooperative Extension

The root crops of carrots and beets can be dug, wiped clean and stored in airtight freezer bags in the refrigerator. Leave an inch of the green tops on the vegetables and do not cut off any root material from the base. Cutting into the flesh gives fungi and bacteria a place to enter. An alternative method of storage is in damp sand just like in the root cellar with a temperature of 35 to 40 degrees F. Some people leave them right in the ground, only digging up what they need before the ground freezes. Covering the in-ground crop with a thick layer of hay or straw will delay the ground from freezing until it gets really cold.

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Carrots, photo by Carol Quish

Green tomatoes can be gathered before the first frost. Select only fruit with no bad spots. Get out the newspaper once again, to wrap each tomato for protection and airflow. Alternatively, lay tomatoes in single layers separated with layers of newspapers. Keep out the light and keep in a cool spot below 50 degrees F. Check them all once per week to remove any that develop rot. Hopefully they will ripen by the New Year.

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Tomatoes not ripe yet, Photo by Carol Quish

One crop I gather to remind me of years gone by and out of style is Quince. My local orchard has a quince tree as most farm houses had outside its kitchen. Quince fruit has a very high pectin content which was commonly boiled along with any fruit to make a jelly or jam before powdered or liquid pectin was commercially available.

Surejell and Certo has made the backyard quince tree fall out of favor. I admit I don’t use the quince fruit to make my jellies and jams anymore, but at least I am still preserving the harvest in an updated manner.

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-Carol Quish,  photos copyright, Carol Quish

After two summers of drought conditions it is great to see how well the vegetable garden is doing this year. The lack rain and the elevated temperatures of last summer meant that I was lugging the watering cans from the rain barrel to the garden every other day. This year, it has been less than once a week as Mother Nature has provided precipitation in abundance. The zucchini, summer squash, tomatoes, peppers, kale, Swiss chard, green beans, carrots, and beets are all living large.

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The first batch of ratatouille has already been enjoyed, a delicious blend of tomatoes, zucchini, summer squash and eggplant that is diced, tossed with olive oil and a pinch of salt, and roasted to perfection in the oven. The vegetables that provide the greatest depth of flavor in this recipe are the tomatoes and eggplant. These vegetables are found in the umami taste category (along with sweet, salty, sour, and bitter). Umami, by definition, is a Japanese word that means ‘pleasant, savory taste’. It is also known as glutamate and has been a part of the vernacular since 1985 which explains why it was not on any of the sense of taste diagrams that I saw in science class in the 70s.

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Foods that contain umami such as tomatoes, eggplant, spinach, celery, and mushrooms will all have their flavor improved by just a touch of salt (or fish sauce, which is also high in glutamate) making them great choices for anyone trying to reduce their sodium intake. I recently had a Thai dinner of a spicy eggplant dish that had such an incredibly savory taste due to the combination of the eggplant and the fish sauce that I ordered it twice that week.

In fact, eggplant is one of my favorite vegetables. It is used in so many cuisines around the world. I believe that my first exposure to eggplant was through my Italian heritage in the form of Eggplant Parmigiana, a staple of every holiday meal and a prime choice when ordering from Franklin Giant Grinder on Franklin Avenue in Hartford. Those breaded sliced rounds, fried in olive oil, baked in a tomato sauce, and covered in mozzarella cheese were umami with a capital U!

Fast forward to the 1990s and the exposure to so many more dishes that use eggplant, including vegan and vegetarian recipes where it is a good substitute for meat. In the Mid-east, baba ghanoush is eggplant that is roasted whole, scooped out when cool and mixed with tahini, garlic, and a little olive oil and eaten as a dip with vegetables or pita bread. The already mentioned ratatouille is a stewed dish that comes to us originally from Nice, France, where eggplant is known as aubergine. Eggplant can be pickled or made into chutneys in India or stuffed with rice, meat, or other fillings in the Caucasus.

One thing about eggplant that separates it from most other vegetables is that it is basically inedible when raw, having a very bitter taste and an astringent quality. Early cultivars required the slices to be salted, pressed, rinsed, and drained before they could be used in a recipe but modern cultivars such as the large purple variety have less bitterness.

The three varieties that I am trying this year are the classic plump purple ‘Black Beauty’, the green skin ‘Thai Long Green’, and the white skin ‘Caspar’. It would appear that we are not the only ones finding the eggplant interesting this year.

The first pests that I noticed in July were the eggs and larvae of the False potato beetle (Leptinotarsa juncta), often confused with its cousin the Colorado potato beetle, (Leptinotarsa decemlineata). The bright orange eggs which are found standing upright on the underside of the leaf are not as tightly packed together as the eggs of the squash bug generally are. It wasn’t until I looked at an enlarged view of the below image that I noticed that I had actually captured a larva emerging from an egg!

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The pale larvae will feed on the foliage of most Solanaceous plants for 21 days as they go through 4 instar stages and then drop to the soil to pupate.

After 10 to 15 days the adult beetle will emerge and lay eggs. There are usually two generations a summer in Connecticut.

Then there were the larvae of the Clavate tortoise beetle (Plagiometriona clavate), awesome masters of disguise, who use their own frass (poop) as a camouflage. The rear abdominal segment of the larva has a special fecal fork that allows the attachment of the dried fecal matter and holds it over the larva, hiding it effectively. Even if the frass is pulled back it will pull it over again.

These small, green larvae with their flattened bodies and fringe of white spikes did a bit of damage to the eggplant leaves, leaving them quite pockmarked.

A few more visitors are not as Solanaceous host-specific as the False potato beetle and the Clavate tortoise beetle. The 14-spotted lady beetle (Propyleae quatuordecimpuctata) has been in North America since it came to Ontario by way of Europe in the 60s. It can out-consume the native North American lady beetle species, eating insect pests such as aphids, mites, and scale, landing it on the Invasive Species Compendium list.  Every garden needs pollinators and the bees love the big purple blooms of the eggplant.

This grasshopper nymph posed on an eggplant leaf, casting a very artful shadow. Grasshoppers are not picky eaters and can be found on every plant in the garden although squash and tomatoes are their least favorite. This one may have just been taking advantage of a bit of August sunshine. Can’t say that I blame it!

Susan Pelton

 

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