Ready or not…

Eager lettuces.

Eager lettuces and friends.

I am not a gambler by nature — except for gardening, of course. Anyone who tells you gardening is a science is kidding you, or themselves perhaps. Science can help a gardener, to be sure. Understanding the environmental microclimates on your property, the species that naturally occur on it, and the geology of your land will absolutely contribute to your gardening successes. But wild cards abound — weather fluctuations, animal predation, neighborhood vandalism. Stuff happens; gardens suffer. Sometimes.

As a gardener for over five decades now, I weigh all the variables as best I can, then I go with my gut. Experience should count for something more than wrinkles, right? It should help me make the right gardening calls when my options are not absolutely obvious.

Thus is the dilemma of spring vegetable gardening in my region of North Carolina. Some years, spring has come so reliably early and warm that I’ve planted out tomato plants in early April. Then there are years like this one. For most of last week, weather forecasters were calling for snow for my region today. Measurable snow is not unheard of around here this time of year, but it is unusual — and entirely unwelcome.

As last weekend approached, the weather seers began to vacillate. Perhaps the snow would miss my area and pound the northeastern US instead. Perhaps. But is perhaps enough to gamble my spring vegetable garden on?

Surveying the size of the greens thriving in my greenhouse, and knowing that I wouldn’t be able to plant them out for at least another week if I waited, I decided to gamble.

Greens basking in Saturday sunshine before being transplanted.

Greens basking in Saturday sunshine before being transplanted.

On Friday, I planted the onion plants that had been patiently waiting for me since Monday when they arrived in the mail. Onion plants are remarkably forgiving. Even though they look a bit shriveled and worse for wear when you make them wait, experience has taught me that they’ll plump up in no time, sending up green shoots, putting out fresh roots, and fattening sweet bulbs for later harvest.

They don't look like much now, but give them a few weeks.

They don’t look like much now, but give them a few weeks.

I mulched the newly planted onions with mushroom compost from my favorite local supplier. This material is used by local mushroom growers once, then recycled into compost after harvest. It makes my local earthworms deliriously happy, and it protects the onions from heavy rains. I planted onions at either end of one of the long beds. In between, I’ll sow seeds of beets and carrots as soon as this latest round of wintry weather passes and the following warm rains end.

On Saturday, Wonder Spouse focused on his beloved potatoes, while I tucked in all the greens I described in my previous post. As I mentioned in that post, I did acquire a flat of broccoli seedlings to plant with the greens. They’re in the back on the left in the top photo.

After his success with potato bags last year, Wonder Spouse was eager to use them again, with a few variations, of course. Instead of placing the bags on top of the soil of a bed, this year, he dug out shallow holes for the bags before he filled them.  He has three bags, so he’s growing one variety per bag. Here’s what his supplier had to say about the varieties he’s growing this year:

  • Viking Red — Bright red skin, holds well in storage. Full-bodied flavor for baking and boiling that is extraordinary. Grows great in Texas and hot climates as it has ability to withstand heat. Rapid sizing, can grow from golf ball to baseball size overnight.
  • Purple Viking — Has all the characteristics of its parent Viking Red, but it has a true purple skin with pink-red splashes. Perhaps its most remarkable attribute is its waxy snow-white flesh. Drought-resistant and a yielder of large tubers. Its unique taste is loved by many and will get sweeter with time.
  • Marris Piper — This favorite from the British Isles never disappoints! Producing high yields of large, cream-skinned, cream-fleshed oblong tubers, Marris Piper makes awesome French fries and mashed potatoes that are out of this world. It’s very similar in taste and texture to the Kerr’s Pink and Yukon Gold potatoes with higher yields.

Here’s the first bag just before he buried the seed potatoes:

He'll use the pile of shredded leaves and compost to fill in the bags as the potato plants grow.

He’ll use the pile of shredded leaves and compost to fill in the bags as the potato plants grow.

At the back of this photo, you can see my bed full of newly transplanted greens. Here’s what the bed looked like before I started.

The metal hoops will support a garden fabric tent that I hope will protect the greens.

The metal hoops will support a garden fabric tent that I hope will protect the greens.

Here they are newly planted and fully mulched with more of that lovely mushroom compost:

Broccoli plants are in the center of the bed where the hoops attain maximum height.

Broccoli plants are in the center of the bed where the hoops attain maximum height.

The garden fabric we used is heavy enough to protect from heavy frosts, but probably not out-and-out prolonged freezes. And what we had on hand was not exactly the right size, so Wonder Spouse performed his usual magic to make it work for us. Here’s the final result:

Wonder Spouse is tucking in the final bits into the bed, using metal stakes designed for this purpose.

Wonder Spouse is tucking in the final bits into the bed, using metal stakes designed for this purpose.

Although the snow now heading for the northeastern US missed us, the cold will visit for about 48 hours. Lows are forecast to be in the mid-twenties, which at my house usually means low twenties. But one night will be windy, which is actually a good thing, as long as the hoop fabric holds.

The next night, however, will be flat-out colder than normal for this time of year. Will my transplants survive? See my first paragraph above. Sometimes, a gardener just has to go for it.

I carefully weighed the pros and cons. Experience has taught me that spring temperatures don’t last long in my area. Spring greens are only happy when the air is cool. Thus, I made the call to not wait another week to get them in the ground. I’ve done all I could. They’re well mulched and watered, and they are covered securely by their fabric shelter. They are also still small, which makes them a bit more resilient, at least, that’s usually the case.

I’ve got about three nervous days in front of me before the weather warms and turns rainy for the weekend. Will my garden gamble pay off? Stay tuned, my gardening friends. Whichever way it turns out, I’ll be sure to share the outcome.

I confess I am hopeful. After all, we’ve already dodged the accumulating snow once forecast for my region today. Here’s hoping fresh-picked spring salads are just a few weeks away!

 

, , , , , , , ,

  1. #1 by fiercebeagle on March 25, 2014 - 2:38 pm

    I’d love to know where you get your mushroom compost! Last year we built raised beds (we live in W-S) and I didn’t have much success. We had a lot of rain last summer though, so that didn’t help, especially since our yard has some drainage issues and water began to creep up into the lower beds (they’re on a slope).

    • #2 by piedmontgardener on March 25, 2014 - 3:15 pm

      Hi, Erin.

      I’m going to send you a private email with the URL for my local supplier. I doubt they would be cost-effective, or even willing, to deliver compost to Winston-Salem, but he might know of local operations like his in your area that also produce an above-average product.

      If that doesn’t work, I would encourage you to call the local Ag. Extension office for recommendations, talk to one of their master gardeners, or go to your local agricultural supply store and ask one of the workers when they’re not busy.

      Someone — probably plenty of someones — know who the purveyors of good compost are in your area.

      Good luck, and thanks for stopping by!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: