by Molly Jameson | Mar 1, 2017
Raised-bed gardening can maximize production in a small amount of space. Photo by Molly Jameson.
Want to start a vegetable garden, but don’t know where to start? Are you seeing rectangular boxes popping up all over your neighbors’ yards and wondering why? Well, I am here to spread the news of raised-bed gardening!
Raised-bed gardening is a convenient way to grow vegetables without worrying about the quality of your soil. This is because you will be bringing in a high quality soil mix to your site. Vegetable plants need nitrogen, phosphorus, potassium, and many other nutrients to grow and mature properly. In many Florida Panhandle soils, we either have too much sand, too much clay, and nearly always, not enough organic matter. Organic matter results from the various stages of decay of anything that was alive. Think of it as the “glue” that holds the soil together, improves both soil moisture-holding capacity and drainage, and slowly releases nutrients that become available to the plant.
Organic matter is the “glue” that will hold your soil together. Photo by John Edwards.
Although you could add nutrients and organic materials to your soil without building a raised bed, the walls of a raised bed will hold your soil in place, reduce erosion, and even help keep out weeds. Here are a few things to consider when planning the installation of a raised-bed garden:
Location
The most important thing to consider when picking your location is sunlight. Vegetable plants need a lot of direct sunlight for optimum production. Leafy vegetables (lettuce, kale, arugula) can tolerate four to five hours, but fruiting crops (tomatoes, squash, peppers) generally need six hours of full sunlight to grow strong and produce fruit.
When starting a garden, remember that we are in the northern hemisphere, and this means the sun dips to the south, especially in the winter. Objects therefore cast a shadow to the north, so pay attention to the position of southern tree lines, houses, and anything else that may block the sun. If you must choose, morning sun is better than afternoon sun, as afternoon sun can be very extreme in our area, especially in the summer.
Lastly, consider visibility! If you stick your garden in the very back corner of your yard, how often will you see it? The more visible it is in your daily life, the more likely you will notice easy-to-pull weeds, when your garden needs watering, what is ready to be harvested, and everything else that goes on in the garden.
Although wood is most popular, you can use materials such as concrete, bricks, or tiles to build a raised bed. Photo by Molly Jameson.
Materials
Now you have chosen a perfect garden location. What materials should you use to build your raised bed? Lumber is the most popular material. But you could use concrete blocks, bricks, tiles, or anything else that can support soil. You can make your beds as long as you like, but the important thing to remember is not to make the raised bed wider than four feet. This will allow you to reach all areas of your soil without stepping into the bed, which causes compaction. If you are working with kids, two or three feet wide is even better. You should make the height of your bed 10 to 12 inches, which will allow good drainage and enough space for your vegetable plants to develop strong roots.
When choosing lumber, you can go with untreated or treated wood. Within the last 15 years, wood preservatives considered unsuitable for raised-bed gardening have been phased out. There is well-documented research that has shown the newer products are considered safe for gardening. Although untreated wood typically will not last as long as treated, even treated wood will still begin to decompose after a few seasons. Either way, connect your wood with lag bolts, instead of nails, to hold the wood together tightly.
When filling a four ft. by eight ft. raised bed, you will need about 1 cubic yard of soil mix. Photo by Molly Jameson.
Soil
Now that you have your raised-bed structure built, what will you put in it? There are many landscape and nursery companies that can offer vegetable garden soil mixes for purchase in bulk. Typically, they will be about 50 percent compost (organic matter) and 50 percent top soil (nutrient-containing minerals). If you are filling a four foot by eight foot by 12 inch raised bed, you will need about one cubic yard of soil mix, which typically costs $30 to $60. This is about the volume of the back of a pick-up truck. If you do not have access to a truck, most companies will deliver in bulk for a $30 to $50 fee. This could be worth it if you are filling up multiple beds! Seasonally, you will then need to top off your raised bed as your soil will shrink as the organic materials decompose. But for this, you can buy bagged soil mixes or make your own compost.
The last step is filling your raised bed with vegetable plants! This could also be considered the first step… as you now must consider plant spacing, spring vs. fall vegetables, seeding into the garden vs. using transplants, trellising, pest control, harvesting…but we’ll save all that for future articles. Happy gardening!
by Molly Jameson | Jan 26, 2017
Are you an avid gardener and looking to step it up a notch? Are your gardening eyes bigger than your dinner plate? If you have ever considered selling your bounty for market, you will certainly need to do your homework! One such step you can take is to attend the UF/IFAS Panhandle Extension Team’s So You Want to be a Farmer? Workshop Series.
There’s a lot to know if you want to get into this business! This series aims to introduce new or potential farmers to innovative and environmentally safe production practices, concepts of soil and water management, integrated pest management, how to grow for a farmers’ market, and farm financial management.
Agricultural professionals are actually in high demand. There is an estimated 60,000 highly skilled jobs in agriculture available annually, but only about half of these positions are being filled by graduates in agricultural fields. Additionally, Florida’s farmers are an aging group, and there was an 8% decrease in the number of farms and 26% decrease in acres of cropland from 2002 to 2012.
Fortunately, demand has greatly increased in recent years for locally produced specialty crops, meats, and dairy. There has also been an increase in the number of direct marketing opportunities and small farmers have been able to adopt new technologies, such as season extension techniques and local online marketing, to generate more revenue on small acreages.
The UF/IFAS Extension Panhandle Agriculture Team is hosting the So You Want to be a Farmer? Workshop Series to assist beginning or novice farmers as they navigate the many challenges of getting started.
If you are interested in attending, please register on the So You Want to be a Farmer? Eventbrite page. The cost is $10 per session, with sessions at multiple locations within the east Florida Panhandle.
Please see workshop dates and further details below:
by Molly Jameson | Nov 29, 2016
Shiitake mushrooms growing from an oak log. Photo by Stephen Hight, USDA
Growing up, I was never too fond of mushrooms. To me, their only purpose was to ruin a perfectly good pizza. As I got older, I started to warm up slightly toward raw button mushrooms in salads – with enough dressing, that is. But it wasn’t until I experienced my first taste of fresh shiitake mushrooms (Lentinula edodes) – introduced to me sautéed in butter – that I truly began to understand their intrigue. Their rich, almost smoky flavor, could transform any dish into something spectacular.
It was with the shiitakes, locally grown on a small Panhandle farm, that I finally developed my love for mushrooms. They could be added to so many dishes – simmered alongside chopped garlic, or in broth, a reduction of wine, or cream. Toss shiitakes with pasta, add in lieu of meat in a creamy risotto, or use them to enrich a soup or quiche.
I learned that shiitake mushrooms are not only delicious, but they are packed with nutrition, including fiber, protein, multiple vitamins, calcium, as well as an excellent source of antioxidants. But what I really found fascinating is how shiitake mushrooms are cultivated.
When the shiitakes are ready to fruit, arrange the logs so that the mushrooms can easily be harvested. Photo by Stephen Hight, USDA
To understand their production, you must first understand that mushrooms are merely the fruiting body, or sexual organs, of the fungi. Mycelia, which is the vegetative portion of the fungi, colonize logs and only form spore containing mushrooms when they are ready to reproduce. The Florida Panhandle is an excellent location to grow shiitake mushrooms, as they strongly prefer to grow on oak tree logs, such as laurel oaks, which is a hardwood species native to our area.
The logs must be fresh to avoid colonization by unwanted fungi, so producers must first cut down oak trees during fall or winter, when the trees have large amounts of stored carbohydrates. It is important to do this sustainably, ideally as part of a forest thinning. The trees should be about three to eight inches in diameter and should be cut to about four-foot lengths.
The next step is to inoculate the logs with shiitake spawn. You can purchase shiitake spawn as either plugs or sawdust form. It is important to get a strain that does well in our climate, so make sure to do some research, such as learning about strains through the North American Mycological Association.
To inoculate, drill holes into the logs and insert the spawn with a plunger, a hammer, or a turkey baster, depending on the form of spawn. The holes should then be coated with hot wax to protect the spawn from drying out and from becoming contaminated. The logs then incubate under shade with proper moisture and aeration for about six to 18 months, giving the mycelia time to colonize the log, which includes digesting decomposing organic material to absorb nutrients.
The mycelia will fruit for about a week, and will then need a rest period of eight to 12 weeks before fruiting again. Logs fruit for about four years, but are typically more productive in the second and third year during the spring or fall. Harvest the mushrooms daily by cutting them at the base, and place in a box and refrigerate until use. By immersing the logs in cold water or chilling in cold storage, you can encourage the logs to fruit, but this process may make your logs less productive over time. When the bark begins to slough off, production will slow down and eventually stop.
For more information on growing shiitake mushrooms, visit the UF/IFAS Small Farms Mushroom Production website.
by Molly Jameson | Oct 26, 2016
Freshly harvested ginger rhizomes. Photo by Molly Jameson.
Fall is finally here and we are beginning to enjoy our first few bursts of cold air coming in from the northwest. For many, this inspires us to prepare dishes with all of our favorite seasonal spices – nutmeg, cinnamon, cloves, and ginger come to mind. While all of these spices can be grown, did you know that edible ginger, Zingiber officinale, is one of the easiest roots to grow in North Florida?
It is as simple as planting a piece of fresh ginger root, or rhizome, in the spring and keeping the root moist for a few weeks while they sprout. Ginger prefers soil rich with organic matter and partial shade. Therefore, it is often an excellent choice for yards with many trees, as is common among our many oaks and pines. It also has very few pests and can be largely ignored as it grows throughout the year.
During the warm seasons, you will enjoy this perennial’s dark green narrow leaf blades, and although not as showy as ornamental gingers, it will occasionally produce green oblong stalks with white and dark red fragrant flowers. When our cool nights return and the tops die back, it is the signal to dig up the roots, which will have multiplied, and take some in for eating and place some back in the ground for next year’s harvest.
After digging up the rhizomes, allow them to air dry in the shade. To make your ginger root last, place in a sealed bag, and store in your freezer, peeled or unpeeled. You can then take out pieces as you need them throughout the year, and it can easily be grated frozen.
So get ready to make ginger bread, gingersnaps, ginger muffins, ginger ale, ginger-based sauces, ginger spiced soup, and so much more, all with your fresh, spicy, pungent homegrown ginger root!
by Molly Jameson | Sep 16, 2016
Direct seed root crops and many leafy greens, such as arugula and spinach. Photo by Molly Jameson.
Fall is fast approaching, and that means my favorite season for gardening has arrived! September is the month we get to start all of our fall favorites. For me, this means starting lettuce, kale, broccoli, and collards by seed in flats indoors. I use full-spectrum fluorescent bulbs, which mimics natural sunlight. In a couple of weeks, I will direct seed arugula, carrots, mustards, spinach, Swiss chard, and turnips into my raised beds.
Seed brassicas and lettuce into flats. Photo by Molly Jameson.
But before I get started direct seeding, I will first need to do some garden cleanup. Sadly, this means I will need to say goodbye to my basil and okra, which are still hanging on despite the heat (and despite the hurricane!). Then it will be time to add a fresh layer of compost. Additionally, I will be adding worm castings, which I have been creating for my fall garden in my home worm bin all summer. There is no better feeling then growing brassicas and lettuce from seed, digging small holes, adding homemade fresh worm castings to each, and planting the eager seedlings.
Grow a variety of greens for the fall season. Photo by Molly Jameson.
Fall is a wonderful time to garden in zone 8b – generally less pest pressure and a chance to plant hardy leafy greens that can be harvested all the way into spring. Of course, I always keep frost cloth around, in case temperatures dip below freezing for extended periods of time. In which case I will be sure to carefully cover my lettuce and Swiss chard, making sure the cloth is well secured.
I love my tomatoes, peppers, beans, and squash, but they usually involve staking and the ever imminent threat of caterpillars and intense heat. In the fall, most crops hold themselves off the ground, and I certainly cannot wait to pull on a jacket in the crisp early morning, come out to harvest kale and spinach leaves, and add them to my breakfast smoothie and veggie omelet.
For more information:
Florida Vegetable Gardening Guide
