The View from Our Side of the Cockpit Door
The Gardening with Joey & Holly radio show Podcast/Garden talk radio show (heard across the country)
S5E5 Seedling problems, uncommon backyard vegetables, Guest Jennifer McGuinness- The Gardening with Joey and Holly radio show
Manage episode 289189877 series 1404544
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The gardening with Joey and Holly Radio Show heard weekly March - Oct Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly go over several seedling and seed problems you may or have already faced Seedling problems from indoors to garden Old seeds are your seeds good 1 to 10 years seeds are good; germinations test Damping off Temperature is key for seeds to grow Fungus Gnats The barely discernible flies flitting about just above soil level are probably fungus gnats. While the adult flies don’t damage plants, their larvae can, feeding at the roots so that seedlings fail to flourish Tiny flies may be fungus gnats, whose larvae feed on plant roots Leggnest seedlings turning yellow, white, or brown (and how to fix them)? Overwatered seedling – Solution: Make sure the soil is never saturated or soggy, and drain excess water from the trays. A soil water gauge is a great tool to help you give them the perfect amount of moisture. Fertilizer burn – Solution: Chemical fertilizers are notorious for burning delicate seedlings. Switch to a natural, organic seedling fertilizer rather than using chemical fertilizers. And always be sure to follow instructions on the package. While garden seeds are commonly eaten by mice, most seedlings are damaged by voles, chipmunks, rabbits, or squirrels. In many cases, these small animals may be seen in the garden early in the morning or late in the evening Row covers In segment two Joey and Holly talk about several uncommon vegetable that you can grow in your backyard Yacons:The yacón is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots Jerusalem artichokes: The Jerusalem artichoke, also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Ocas With its distinctive leaf shape, it’s easy to recognize oca as a member of the wood sorrel family. The leaves can be eaten in moderation but the real treat lies beneath the ground. Oca tubers are rich in vitamin C and may be eaten raw, or cooked in exactly the same ways as potato. Oca is planted in spring with the tubers forming in early autumn. Kohlrabi Kohlrabi is an almost alien-looking vegetable that’s used in similar ways to turnip. The ‘bulbs’ are in fact swollen stems and taste like tender broccoli. They grow best from the second half of summer and should be harvested before they reach tennis ball size. We love them sliced then baked into healthy fries. Armenian (Yard Long) Cucumber Ground cherries: are close relatives of tomatillos, considered a type of “husk tomato.” The flavor is often more tangy than sweet, and tastes more like a vegetable celery In segment three Joey and Holly welcome their guest Jennifer McGuinness aka Frau Zinnie - https://frauzinnie.blogspot.com/ is an blogger, photographer, writer, and an author who enjoys gardening of all kinds. Her new book MicroFood Gardening will be available April 13. 1. What is microfood gardening? 2. Your new book, MicroFood Gardening comes out soon - can you tell us about an interesting part of it, something to intrigue our listeners? 3. We've been putting up more birdfeeders around our home - you like to attract songbirds - what are some tips to attract them to your garden or yard? We are talking with 4. You don't have a lot of full sun in your yard, what do you like to grow in minimal light? How do you best utilize your areas with full sun? 5. You raise monarch butterflies and even visited where they overwinter. We would love to hear more about raising them - is it a huge process? A lot of work? Challenges? Fun? 6. How can our listeners find out more about you? In segment four Joey and Holly answer gardeners questions Elona who listens to the show on WAAM 1600 out of Ann arbor MI I have a trumpet vine. Not sure if I need to cut it down to the ground or not. One year I did and it grew great over my arbor, but had only a few flowers. This last fall, I only cut back a few and left most of the vine intact, but the vines look and sound like hollow straws this spring. Are the buds going to form on existing vines or form new vines from the ground up? What should I do? Thank you A: It looks like this is a process over seasons. In the spring, when new growth begins, you select several of the strongest shoots and train them to the supporting trellis. The rest must be cut to the ground. Once a framework of several strong shoots extends over the trellis or allotted space – a process that may take several growing seasons – trumpet vine pruning becomes an annual affair. In spring, after all danger of frost is past, you prune off all lateral shoots to within three buds of the framework vines. It is also vital to deadhead the flowers throughout the growing season consistently Q: Lisa writes in via email and says I Enjoyed the segment on squash from 2 weeks ago. I learn so much from you two. You mentioned waiting on planting zucchini to avoid the larvae in the stem. (I have had problems with that in the past.) When is a safer time to plant and not have that issue? I live in Madison wisconsin A: Thank you for your question. Here is Wisconsin Squash vine borers overwinter as pupae in the soil. They emerge as moths in late June and July. Zucchini takes 45 to 55 days to harvest so you could plant your seeds in mid July and by the time your plants are of size the egg laying time is over. This would give you zucchini mid September. Dixie ask .Q: No one has ever answered the question, “WHY is it called blanching?” I know what blanching is, and how to do it, but I don’t know why it’s called that. The word blanche means “white” or “to whiten”, which doesn’t fit what is done to vegetables. Blanching vegetables actually helps to retain the bright color of the vegetables. So, why is it called blanching? A: Blanching has a different meaning here - according to the USDA - Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. 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